2072results about How to "Pure taste" patented technology

The invention discloses a Cactus curd and preparation method thereof which consists of, watering the fresh cactus, extracting and filtering, milling soybean milk, filtering, deslagging, boiling, injecting cactus extract into 70-90 deg. C soybean milk, stirring homogeneously, forming albumen glue, water straining the injection molding, and extrusion forming.

An electronic cigarette comprises an electronic cigarette body; the electronic cigarette body is provided with a smoking end (1), an oil storage assembly (4) for containing cigarette oil, an atomization assembly (3) for atomizing the cigarette oil and a battery component (2) for powering the atomization assembly (3); the oil storage assembly (4) is arranged on one end of the electronic cigarette body which is in an opposite side of the smoking end (1), since a smoke passage does not pass through the oil storage assembly (4), a user can be effectively prevented from sucking a non-atomized cigarette oil; and meanwhile, through an arrangement of a protective sleeve (5) for containing the oil storage assembly (4) on the electronic cigarette, a vibration-resistance of the oil storage assembly (4) can be enhanced, so that a risk that the oil storage bottle is easily broken is avoided.

A low-temperature heating type electronic cigarette heater comprises a heater component, a composite cigarette core and a cigarette holder portion. The composite cigarette core is consumable and cannot be reused, and the other portions are reusable; the composite cigarette core is composed of a core body and a filtering core in a combined manner and fills the heater component, the core body adopts natural plant fibers as the base material and is provided with tobacco aroma substances in an absorbed manner and tea polyphenol microcapsules, and the filtering core is tobacco paper filtering core compounded with bamboo fibers and is prevented from being carbonized during heating; a cigarette holder is connected to the heater component in a sleeved manner; the heater component comprises a connecting component, a supporting seat, a ceramic heating ring and a heat insulating sleeve. The composite cigarette core contacts with the ceramic heating ring in a cylindrical surface manner, the heating area is large, three ways, namely conduction, convection and radiation, of heat transfer during heating are provided, and the heating efficiency is high; the cigarette core releases contained tobacco ingredients through low-temperature heating, the taste is similar to that of a traditional cigarette, and toxics produced in the burning process can be avoided.

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

The invention relates to the brewage of wine, in particular to a method for brewing blueberry wine. The chosen sound and fresh blueberries are broken up to form blueberry jam, wherein, pectase is added with an amount of 20 to 100 milliliters per 1000 kilograms of blueberry jam; the zymohydrolysis time is 10 to 100 minutes, the zymohydrolysis temperature is 45 to 65 DEG C; afterwards, enzyme is destroyed at the temperature of 106 to 121 DEG C for 15 seconds to 30 minutes, after the enzyme is destroyed, the blueberry jam is cooled to the common temperature, the cooled blueberry jam is immersed into the original wine for 3 to 5 months, the immersed original wine is added with clarifier and is filtered, alcohol is used to prepare the original wine to ensure that the alcohol content is up to 9 to 12 degrees, and then the wine is filtered, thereby obtaining the blueberry wine. The brew cycle of the invention is shortened from more than three years of the prior art to three to six months, which raises the utilization rate of a device and lowers the cost. Moreover, the brewed blueberry wine has strong fruit aroma and limpidity as well as rich nutrition and pure taste and the juice extracting rate is increased by 5 to 8 percent.

The invention discloses a making process of smoked bean curd containing Chinese herbal medicine, comprising the steps of selecting and preprocessing raw materials, soaking, milling bean milk, filtering bean milk, boiling bean milk, pointing bean milk, standing, breaking, loading into plates, squeezing, stripping and slicing, making soup, marinating and obtaining finished products, wherein 20-50 parts of bean product coagulating liquid containing Chinese herbal medicine are added into 3.5-4 parts of cooked bean milk to be stirred and standing is carried out for 10 minutes before pointing bean milk. In the soaking step, 15 parts of yellow serofluid are required to be added into every 5 parts of soybean for soaking the soybean, different Chinese herbal medicine prescriptions have different medical effects, Chinese herbal medicine is added into 15 parts of yellow serofluid, the yellow serofluid is boiled for 10-20 minutes by intense fire and then boiled for 10-30 minutes by soft fire, the yellow serofluid is cooled, 5 parts of soybean is added to be soaked, and the soaked soybean fully absorbs the ingredients of the Chinese herbal medicine. Spice is added into the yellow serofluid used for soaking the soybean to desalt aftertaste of the Chinese herbal medicine in bean curd, so that fragrance is added in the taste of the smoked bean curd. The smoke bean curd made by utilizing the process contains no chemical substance, and Chinese herbal medicine is added, so that the smoke bean curd has pure taste and original flavour and has disease prevention and health care effects.

The invention discloses ugine sport nutrition milk tea powder and a preparation method thereof and belongs to the technical fields of solid drinks, modified milk powder and nutritious foods. The milk tea powder is characterized by comprising whole milk powder, skim milk powder, whey protein powder, collagen powder, soy peptides powder, maize oligopeptide, inulin, maltodextrin, soluble soybean polysaccharide, instant tea powder, phospholipid, L-carnitine, a vitamin premix and a mineral premix. The milk tea powder disclosed by the invention has the advantages of giving a full play to the effects of nutrition complementation and cooperative gain, filling a market vacancy and integrating the functions of supplementing calcium, strengthening bones, losing the weight, relieving fatigues, keeping fit and the like; the milk tea powder is good in taste, convenient to eat, good in safety, strong in acceptability, free of toxic or side effects, simple in production process and easy to product and has a great market development potential.

The invention discloses a production method for persimmon wine to remove acerbity, which comprises the following procedures: (1) selecting fruits, cleaning and beating; (2) protecting the color; (3) enzymolysising; (4) removing acerbity and clarifying; (5) adjusting ingredient; (6) fermenting; (7) ageing; (8) filtering, filling in bottles and sterilizing; (9) stocking, wherein removing acerbity and clarifying is completed via charging 0.3-0.6g gelatin into one kilogram persimmon juice, standing for 30-40 minutes, clarifying and filtering. The invention protects the color of persimmon juice and reduces oxidation by adding ascorbic acid and citrate, applies gelatin to remove acerbity and clarify, which can effectively remove acerbity and suspended granules in persimmon juice and enable persimmon wine without acerbity and to be easily clarified,) and employs brewing dry yeast to ferment at higher temperature, which has short ferment period. The persimmon wine is clear, transparent, lucidus and free of sediment, which has typical style, good taste, pure flavour, coordinated alcohol and acerbity, full wine body, tasty, good aftertaste, no objectionable odour, fresh persimmon flavour and wine flavour.

The invention discloses a xylitol candy buccal tablet and a manufacturing method thereof. Xylitol is taken as a substrate and added with functional compositions such as medicine or edible vegetable powder, medicine or edible vegetable extract, vitamin, protein, mineral substances, fat, sugar, vegetable oil or animal oil, amino acid, taurine and other nutritive elements which are beneficial to the human body; and the substrate completely adopts the xylitol, so that the mouthfeel is good. When a candy is manufactured, the xylitol is mixed with the functional compositions under the condition of fusion and clarification, and cast at a temperature of between 85 and 90 DEG C to obtain the xylitol candy buccal tablet. The manufacturing method solves the problem that the prior technology can not manufacture 100 percent of the xylitol candy buccal tablet, and simultaneously adds the functional compositions such as the vegetable extract in the candy, so that the xylitol candy buccal tablet has the function of health protection and uniform mouthfeel, and is popular.

The invention discloses a three-evaporator refrigerator with refrigerating and door-body ice-making functions; the refrigerator comprises a freezing evaporator chamber (21), a refrigerating evaporator chamber (28) and an ice-making evaporator chamber (25), wherein the ice-making evaporator chamber (25) and an ice-making chamber (3) are communicated by an ice-making air delivery duct (31) and an ice-making air return duct (32). The refrigerator can generate the ice cakes fast with unadulterated taste.

The invention discloses a solid smoke cartridge, an electronic cigarette heating component using the solid cartridge and an electronic cigarette. The solid smoke cartridge comprises a smoke cartridge body which is formed by adding an atomization agent into tobacco particles, mixing, stirring and performing pressure forming, wherein the atomization agent comprises an edible organic solvent with the atomization temperature of 150-350 DGE C; the electronic cigarette heating component comprises a temperature-resistant shell and a smoke cartridge pipe for utilizing the solid smoke cartridge; one end of the temperature-resistant shell is provided with a smoke adsorbing port, and the other end of the temperature-resistant shell is provided with an opening cavity; the temperature-resistant shell is provided with a first electric connector; the smoke cartridge pipe is inserted into the opening cavity; the exterior of the smoke cartridge pipe is provided with a heating body; one end of the smoke cartridge pipe is provided with a pipe opening; a dust cap is arranged at the pipe opening; a first electric connector is electrically connected with the heating body; the electronic cigarette comprises a shell, wherein a PCB (Printed Circuit board), a battery, a second connector and the heating component are arranged in the shell. The solid smoke cartridge, the electronic cigarette heating component and the electronic cigarette have the advantages of pure taste, low smoke injuries, no oil leakage, convenience in replacement, sanitation in use, completeness in combustion and high smoke amount.

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

The invention discloses a green biological water-flush fertilizer, relating to fertilizers. A manufacturing method is as follows: a, adding animal protein powder, vegetable protein powder, complex bacteria and complex enzyme into an amino acid solution, mixing uniformly, placing the mixture under the temperature of 15-35 DEG C, and after 6-8 days, forming a product A; and b, adding a complex nutrition conditioner, a continuous cropping modifier, a biological insect repellant, a harm removing agent, trace elements, a nitrogen-phosphorus-potassium compound fertilizer into the product A, mixing uniformly and obtaining the green biological water-flush fertilizer. The green biological water-flush fertilizer has the beneficial effects that 1, the sprouting rate can be improved, the fast rootingcan be realized, the sufficient nutrition of plants can be ensured, and premature senility resistance and aging resistance are achieved; 2, the yield and the quality of vegetables, melons and fruits are improved; 3, the utilization ratio, the long-term property, fast effect, long effect and stable efficiency of a base fertilizer are improved; 4, the extremely-good inhibiting effect and improving function are achieved for yellow seedlings, runt seedlings, lobules, leaf roll, blight, pythium debaryanum, droop, dead seedling, rot roots, abnormal rotting disease, virus disease, seedling falling disease and the like; and 5, green and unpolluted foods are beneficial to being produced.

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu/100 g or above 10<10> cfu/100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.

The invention discloses a bee pollen beverage and a preparation method thereof, which relates to a honey product beverage, in particular to a health care beverage taking the bee pollen as raw material and the preparation method thereof. The invention provides a desirable method for a pollen composite temperature difference wall broken technique, which has a wall broken rate of higher than 95, simple technological operation, and short production period, and can avoid the pollution of other bacteria, eliminate safety hazards and extract complete nutrient contents; and also provides a preparation method for pollen and bee pollen latex. The bee pollen beverage of the invention adopts bee pollen latex or the composition of bee pollen latex and pollen latex as leading material, thus providing for people a bee pollen beverage which has rich and complete nutriment, easy absorption and fine taste.

A haw vinegar beverage for preventing diseases, building up body and beautifying face is prepared from haw through brewing, in which the deep liquid fermenting by microbes is used.

The invention relates to food processing technology, in particular to technology for processing sturgeon caviar, which comprises steps of: fish selection for standby, caviar preparation and packagingby canning, wherein the caviar preparation process comprises strict processing processes such as opening belly and taking ovary, preserving and reducing temperature with broken ice, scrubbing, weighing and salting, leaching water and the like. The invention provides a scientific processing means for selecting fish and preparing roe, in particular the technology for processing the caviar which cankeep pure taste of the caviar and is aseptic, safe and reliable.

The invention discloses a method for preparing mead with a fruit flavor. In the method, honey is used as a raw material, and the mead is prepared by two times of fermentation of flavor-producing yeasts, namely primary fermentation for producing wine and secondary fermentation for generating flavor. The alcohol volume of the mead prepared by the method is 6 to 6.5 percent and the reducing sugar concentration in the mead is 60 to 65g/L. The mead does not contain cane sugar, artificial essence, pigment and preservative. The mead tastes pure, slightly sweet and fresh and does not taste bitter. The mead has a pure banana flavor and wine fragrance and contains 17 amino acids and various vitamins. The mead is pure mead brewed wine with a fruit flavor. The result of a test performed on the product prepared by the method according to B2758-2005 brewed wine sanitation standards shows that the mead meets the requirements of national brewed wine sanitation standards in total sulfur dioxide (SO2) content, lead content, total number of bacterial colonies, number of coliform colonies, number of enteropathogenic bacteria and the like. The mead can be drunk and satisfies the demands of people for low-alcohol-volume nutritive wine.

The invention discloses a processing method of Moringa Oleifera leaf tea. The processing method sequentially includes steps of delicious picking, withering, fine manipulation of green tea leaves, removing water in the green tea leaves, rolling, drying, flavoring and warehousing. The Moringa Oleifera leaf tea made by adopting the technical scheme maintains dark green without green taste, and tea soup is golden yellow and rich in nutrition.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.