17results about How to "Reduce astringency" patented technology

The invention discloses fermented lactobacillus mucus Z-15 and application thereof in preparation of fermented bread, belongs to the technical field of microorganisms, and provides the fermented lactobacillus mucus Z-15 which is preserved in the China Center for Type Culture Collection on January 5, 2024, the preservation address is Wuhan University, Wuhan, China, and the preservation number is CCTCC NO: M2024024. The method for preparing the fermented bread comprises the following steps: mixing the fermented lactobacillus mucus Z-15, sterile water and high gluten flour, and standing to obtain sour dough; mixing with high gluten flour, kluyveromyces marxianus GY-8, white granulated sugar, salt and water, then adding butter, standing for fermentation, performing secondary fermentation to obtain bread dough, and baking to obtain the fermented bread. According to the method disclosed by the invention, the flavor of the bread obtained by co-fermentation of the lactobacillus mucus Z-15 and the kluyveromyces marxianus GY-8 is remarkably improved.

The invention discloses an application of a QfAP1 gene and an encoding protein thereof in regulation and control of synthesis of condensed tannin in fruits. The QfAP1 gene sequence is as shown in (a) or (b): (a) a nucleotide sequence as shown in Seq ID No: 1; and (b) a nucleotide sequence encoding an amino acid sequence having at least 70% or more homology with the amino acid sequence as shown in SEQ ID NO: 2. According to the application, synthesis of condensed tannin in fruits is reduced by inhibiting expression of the QfAP1 gene or synthesis of condensed tannin in fruits is increased by overexpressing the QfAP1 gene. For example, the content of condensed tannin in Quercus fabri fruits can be reduced by inhibiting QfAP1 gene expression, so that the astringency of Quercus fabri fruits is reduced, and the Quercus fabri fruits can be directly eaten.

The invention discloses a medicinal and edible plant beverage and a preparation method thereof, and relates to the technical field of beverage processing, the formula of the medicinal and edible plant beverage comprises the following components in parts by weight: 8-10 parts of momordica grosvenori, 2-4 parts of scaphium scaphigerum, 4-6 parts of chrysanthemum, 4-6 parts of pericarpium citri reticulatae, 1-3 parts of cape jasmine, 1-3 parts of lophatherum gracile, 1-3 parts of liquorice, 2-4 parts of platycodon grandiflorum, 0.05-0.15 part of sucralose, 0.05-0.15 part of aspartame and 0.01-0.03 part of menthol. And 1000 parts of deionized water. According to the medicinal and edible plant beverage and the preparation method thereof provided by the invention, green natural herbaceous plants are completely adopted in the formula, the chrysanthemum is chrysanthemum soaked in saline water and dried at low temperature, impurities are removed by using a centrifugal separation technology and a membrane separation technology after water extraction, and the product is high in clarity and good in stability. The product has the effects of clearing heat, relieving sore throat and moistening throat, is cool and refreshing in mouth feel, refreshing and restoring consciousness, has unique herbal flavor, is suitable for being drunk by vast consumers, especially patients suffering from swollen sore throat, and is feasible in overall process and easy to popularize.

The invention provides a preparation method of fen-flavor liquor and the fen-flavor liquor. The preparation method comprises the following steps: carrying out enrichment culture on rhizopus oryzae U1 to obtain a mold starter A; the preparation method comprises the following steps: carrying out multiplication culture on rhizopus arrhizus W2 to obtain a mold starter B; the method comprises the following steps: carrying out multiplication culture on Aspergillus piperis W3 to obtain a mould starter culture C; carrying out multiplication culture on the mold starter C and the mold starter A or the mold starter B together, and then adding yeast to obtain reinforced compound mold starter D; and fermenting the broomcorn subjected to the re-steaming treatment by adopting reinforced compound mould Xiaoqu D to prepare the fen-flavor liquor. By strengthening the effect of the compound mould Xiaoqu, the liquor yield of the fen-flavor liquor is increased by 4% or above, compared with traditional liquor, the spicy degree and astringent taste of the fen-flavor liquor are remarkably reduced, meanwhile, the flower fragrance and the fruit flavor are increased, and the flavor is remarkably improved.

An object of the present invention is to provide a jelly beverage with a reduced astringent taste. To achieve the objective, the present invention is a jelly beverage in which an amount of a separated water portion during crushing is 30 mass% or less relative to the entire jelly beverage, and a calcium ion concentration of the separated water portion during crushing is 0.34 mass% or less.

The invention relates to the technical field of tea making, and discloses a polymorphic bio-enzyme preparation for improving dark green tea quality and a tea making process, the polymorphic bio-enzyme preparation contains tannase, polysaccharide hydrolase, polyphenol oxidase, protease and the like, the polysaccharide hydrolase comprises cellulase, pectinase, beta-glycosidase or amylase, and the polyphenol oxidase comprises cellulase, pectinase, beta-glycosidase or amylase. The enzyme is subjected to crosslinking-embedding-crosslinking immobilization treatment, is compounded with bacillus natto fermentation liquor and high-temperature aroma-enhancing yeast fermentation liquor, and is applied to a dark tea making process, so that the thermal stability and storage stability of the enzyme are improved, and the enzyme activity is improved; the content of aroma substances such as beta-linalool, geranyl acetone and dihydroactinidiolide can be increased in the fermentation process, so that the problem of bitterness of the dark green tea is solved, the quality of the dark green tea is greatly improved, and the method has very good popularization and application values; the process is simple, easy to operate and suitable for large-scale production and use.

The invention discloses astringency-removed aronia melanocarpa haw rolls and a preparation method thereof, and belongs to the technical field of food processing. The astringency-removed aronia melanocarpa sweetend roll disclosed by the invention is mainly prepared from the following substances in parts by weight: 5-30 parts of aronia melanocarpa fruits, 30-50 parts of haws, 10 parts of sugar and 2 parts of lemon juice. Compared with commercially available haw rolls, the haw roll is not added with a thickening agent, so that the original flavors of the aronia melanocarpa and the haws are reserved to the greatest extent; astringent substances in the aronia melanocarpa fruits are ingeniously decomposed by utilizing peroxidase and polyphenol oxidase contained in the mature haws; under the condition that the sugar content is lower than that of commercially available products, the taste is still good, and the lemon juice is added, so that the content of vitamin C is increased, and the color of the sweetend roll can be effectively protected. The development of the aronia melanocarpa related industries can be promoted, the utilization rate of the aronia melanocarpa can be increased, and more diversified choices are provided for consumers.

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 provides a Dendrobium candidum epiphytic tea tree cultivation method, and belongs to the epiphyte planting technology. Through "micro trauma + wound tissue inducer" treatment, the Dendrobium candidum root system can be closely combined with the tea tree trunk, and a structural basis for material exchange is established. Through applying methyl jasmonate stress of a specific concentration to the Dendrobium candidum at a key phenophase, beneficial secondary metabolites can be accurately induced to be synthesized and secreted, the theanine content in tea leaves can be significantly improved, and the proportion of ester-type catechins can be reduced, so that the freshness of tea leaves is significantly improved, and the astringency is obviously reduced. The Dendrobium candidum and the tea tree treated by the application have enhanced self stress resistance, and the disease incidence is reduced. While high-quality Dendrobium candidum is harvested, the quality and economic benefits of the produced tea are simultaneously improved.

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.

The invention discloses an application of a QfAP1 gene and an encoded protein thereof in regulation and control of expression of a target gene 4CL. The target gene 4CL is a key enzyme gene in regulation and control of a synthetic route of condensed tannin in fruits. The QfAP1 gene sequence is as shown in (a) or (b): (a) a nucleotide sequence as shown in Seq ID No: 1; and (b) a nucleotide sequence encoding an amino acid sequence having at least 70% or more homology with the amino acid sequence as shown in SEQ ID NO: 2. According to the application, expression of a target gene 4CL is reduced by inhibiting expression of the QfAP1 gene; or the expression of the target gene 4CL is increased by overexpressing the QfAP1 gene. According to the application of the QfAP1 gene and the encoded protein thereof in regulation of expression of the target gene 4CL, regulation of a key enzyme gene in a condensed tannin synthesis route can be realized, and a new route is provided for regulation of condensed tannin synthesis. Preferably, the expression of the target gene 4CL can be reduced by inhibiting the expression of the QfAP1 gene, so that the content of condensed tannin in the white oak fruits is reduced, the astringency of the white oak fruits is reduced, and the white oak fruits can be directly eaten.

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 discloses an application of a QfAP1 gene and an encoded protein thereof in regulation and control of expression of a target gene PAL. The target gene PAL is a key enzyme gene in regulation and control of a synthetic route of condensed tannin in fruits. The QfAP1 gene sequence is as shown in (a) or (b): (a) a nucleotide sequence as shown in Seq ID No: 1; and (b) a nucleotide sequence encoding an amino acid sequence having at least 70% or more homology with the amino acid sequence as shown in SEQ ID NO: 2. According to the application, expression of a target gene PAL is reduced by inhibiting expression of the QfAP1 gene; or the expression of the target gene PAL is increased by overexpressing the QfAP1 gene. According to the application of the QfAP1 gene and the encoded protein thereof in regulation and control of expression of a target gene PAL, regulation and control of a key enzyme gene in a condensed tannin synthesis route can be realized, and a new route is provided for regulation and control of condensed tannin synthesis. Preferably, the expression of the target gene PAL can be reduced by inhibiting the expression of the QfAP1 gene, so that the content of condensed tannin in the white oak fruits is reduced, the astringency of the white oak fruits is reduced, and the white oak fruits can be directly eaten.

This invention relates to the field of plant extract preparation technology, and particularly to a low-oxalic acid, high-activity fresh purslane extract, its preparation method, and its applications. This invention uses freshly harvested purslane as raw material. Except for washing, the entire process of pulverization, enzymatic hydrolysis, filtration, and concentration does not require additional process water, directly producing a raw homogenate. After acidification, enzymatic hydrolysis with compound enzymes, enzyme inactivation, filtration, pressing, and oxalic acid removal, the extract is obtained through low-temperature vacuum oxygen-free concentration. This invention requires no organic solvents and can efficiently retain the total flavonoids, total polysaccharides, and phenolic acid active ingredients. The resulting extract contains ≥1.0% total flavonoids, ≥5.0% total polysaccharides, ≥30% solids, and ≤0.05% oxalic acid. This invention solves the problems of activity loss, dilution with added water, oxalic acid irritation, large oxidation losses, and unstable industrialization associated with traditional processes. The process is gentle and can be automated for mass production, making it suitable for cosmetics, personal care products, food, and functional foods.

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.