6results about How to "Reduce astringency" patented technology

The invention relates to the technical field of Chinese wolfberry fruit fermented beverages, in particular to a probiotic fermented Chinese wolfberry fruit beverage as well as a preparation method and equipment thereof, the probiotic fermented Chinese wolfberry fruit beverage comprises the following raw materials in parts by weight: 15-25 parts of Chinese wolfberry fruits, 3-5 parts of food-grade marigold, 5-10 parts of black tea, 15-25 parts of mulberries, 10-20 parts of blueberries, 1-3 parts of red dates and 1-3 parts of fresh ginger. The preparation method comprises the following steps: pre-fermentation of black tea, main fermentation after addition of the wolfberry and chrysanthemum juice, and post-fermentation after addition of mulberries and blueberries. Through scientific raw material proportioning, multi-stage fermentation and fine control, the health-care beverage has the advantages of more comprehensive nutrition and functional components, better health-care effect, better taste and higher product stability.

The invention discloses a cigarette smoke sweetness improving method based on bitterness masking and sweetness synergistic regulation, which comprises the following steps: preparing a dual regulating agent: compounding a bitterness masking agent and a sweetness synergist according to a preset mass ratio, and dissolving or dispersing in a solvent to form the dual regulating agent; the dual regulating agent is applied to a cigarette carrier, and the cigarette material is obtained; and balancing the treated cigarette material and rolling the cigarette material into cigarettes. According to the cigarette smoke sweetness improving method based on bitter taste masking and sweetness synergistic regulation, starting from the system level of sensory interaction, through a dual sensory regulation mechanism of bitter taste masking and sweetness synergistic, the cigarette smoke sweetness perception is synergistically improved, the sweetness signal is improved, meanwhile, background bitter taste interference is effectively inhibited, and the cigarette smoke sweetness improving effect is achieved. Therefore, efficient, pure and natural improvement of the sweetness is realized; the defects of low efficiency and unnatural sweetness of the traditional single sweetening agent are overcome, and a novel way which is more systematic, more efficient and capable of comprehensively improving the taste of the smoke is provided.

The application discloses a strain of Zygosacharomyces rouxii and application of the strain in fermented food, and belongs to the field of fermentation engineering and biotechnology. The application provides a strain of Zygosacharomyces rouxii MY03, and the preservation number is CCTCC NO: M 20221652. The Zygosacharomyces rouxii MY03 is used for yellow rice wine fermentation, and the alcohol content, fusel and amino acid content of the prepared yellow rice wine have no significant difference compared with a traditional fermentation method, the organic acid content is reduced, the ethyl ester content is increased by 50.82%, the fusel and ester of the produced yellow rice wine are coordinated, the astringency, sourness and alcohol aroma are reduced, the aroma and taste are more balanced, the content of ethyl vinyl guaiacol is increased from 9.16 mu / g to 74.31 mu / g, the herbal aroma is prominent, and the flavor and sensory diversity of the yellow rice wine are increased.

The application discloses a food composition capable of whitening and antioxidation, and a preparation method and application thereof, and relates to the technical field of food.The food composition disclosed by the application comprises rose enzyme, gamma-aminobutyric acid, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol and sucralose.Gamma-aminobutyric acid and citric acid are added to the rose enzyme, so that the astringency can be effectively reduced without reducing the functional effect of the rose enzyme.

This invention provides a prickly pear and Job's tears yogurt and its preparation method, belonging to the field of yogurt preparation technology. The preparation method of the prickly pear and Job's tears yogurt includes the following steps: soaking Job's tears and mixing them with water, then successively pulping, gelatinizing, and then hydrolyzing with α-amylase at high temperature to obtain a Job's tears enzymatic hydrolysate; inoculating the Job's tears enzymatic hydrolysate with probiotic BLH1 seed liquid for fermentation; after fermentation, adding prickly pear juice to the fermentation liquid for further fermentation to obtain a prickly pear and Job's tears fermentation liquid; mixing milk powder, water, and sucrose evenly, homogenizing, sterilizing, cooling, and then mixing evenly with the prickly pear and Job's tears fermentation liquid, inoculating with lactic acid bacteria seed liquid for fermentation, and after fermentation, ripening to obtain the prickly pear and Job's tears yogurt. The prickly pear and Job's tears yogurt provided by this invention has a good taste, high sensory evaluation, significantly retains functional components such as phenols, flavonoids, and vitamin C, and greatly increases GABA content and antioxidant activity.

The invention provides modified green tea powder with high cold solubility and low astringency and a preparation method of the modified green tea powder. The preparation method comprises the following steps: S1, spraying sterile water on the surfaces of fresh green tea leaves to obtain wet green tea leaves; s2, spraying a compound enzyme on the surfaces of the wetted green tea leaves obtained in the step S1, raising the temperature to 40-55 DEG C, and performing constant-temperature enzymolysis to obtain green tea enzymatic hydrolysate; s3, performing high-temperature steam sterilization on the green tea enzymatic hydrolysate obtained in the step S2 to obtain sterilized green tea enzymatic hydrolysate; and S4, drying the sterilized green tea enzymatic hydrolysate obtained in the step S3 to obtain the modified green tea powder with high cold solubility and low astringency. The prepared modified green tea powder with high cold solubility and low astringency has relatively good cold solubility and relatively low astringency.