87results about How to "Reduce bitter taste" patented technology

The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5′-adenosinic acid, and 5′-inosinic acid, and / or 5′-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them.

The invention provides an edible vinegar preparation method, which comprises steps for gaining fermented grain with alcoholic and an acetic acid fermentation steps by utilizing the fermented grain. Wherein, the steps for gaining the fermented grain with alcoholic adopt the famous wine bacteria system daqu. In an optimized application scheme, the method also comprises an edible vinegar process by wood with fragrant taste. The edible vinegar provided by the invention is of the heavy vinegar flavor and obvious stale flavor, and processes the special flavors of Maotai, Wuliangye, Luzhou Laoliao and / or the special light scent of the wood.

A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.

The invention discloses a gingko nut processing process which sequentially includes the steps of selecting materials, steam cooking, hulling, debitterizing, primary drying, low-temperature smashing, secondary drying, granulation, tertiary drying, and sieving. The process provided by the invention is simple and convenient, significantly reduces the bitter and astringent taste of gingko, and is added with no additive. The obtained gingko nuts are consumed by infusing with boiled water, keep natural taste of gingko, have pure fragrance, and are suitable for people of all ages. The gingko nuts have the advantages of convenience in storage and consumption, complete nutrient absorption, and on the like.

The invention discloses a multifunctional electric wine decanter which comprises a shell, a wine discharge pipe located outside the shell, a fixed base located at the bottom of the shell, and a control device arranged on the shell. The fixed base is provided with a wine guide pipe and an air hole made communicated with air in a bottle. An air exchange system is arranged inside the shell and has three working states of pressure maintaining, vacuum pumping and wine decanting and discharge. The air exchange system comprises an air exchange valve, an air pump and a driving device. The air exchange valve runs in different states, so that the air flowing path is changed, multiple functions of pressure maintaining, vacuum pumping and wine decanting and discharge are achieved, and the wine decanter is small and easy to carry.

The invention provides a fontanesia fortunei tea and a preparation method thereof. The raw materials of the fontanesia fortunei tea comprise tender buds of fontanesia fortunei leaves and a treating fluid, wherein the raw materials of the treating fluid comprise liquorice, purple perilla, plantain herb, propolis and A1 ethyl maltol. The fontanesia fortunei tea is prepared from the steps of harvesting green tea leaves, spreading the harvested green tea leaves, drying the spread tea leaves in the sun, frying the dried tea leaves, performing formation and increasing fragrance; when the tea leaves are dried in the sun, the treating solution is sprayed; when the tea leaves are processed in primary frying, fresh shaddock peel is added and fried with the tea leaves; when the tea leaves are processed in secondary frying, barleycorn is added and fried with the tea leaves. The fontanesia fortunei tea has the efficacy of activating blood circulation and eliminating stagnant blood, relieving swelling and pain, promoting urination and protecting kidneys, and has the effects of balancing physiological functions, promoting metabolism and strengthening immunity, so that the fontanesia fortunei tea plays a role in comprehensive dietary therapy. The fontanesia fortunei tea disclosed by the invention eliminates the toxicity and bitter of fontanesia fortunei, and reserves the nutrients of the fontanesia fortunei, so that the fontanesia fortunei tea tastes good and emits special fragrance, the fontanesia fortunei tea can be drunk safely, and people cannot feel uncomfortable when always drinking the fontanesia fortunei tea.

The invention discloses a processing method of dried bitter gourd slices. The processing method comprises the following steps: cleaning, slicing, color protecting, drying, packaging and sterilizing. The processing method is characterized by specifically comprises the following steps: picking fresh green bitter gourds, cleaning, slicing into bitter gourd slices, completely soaking the bitter gourd slices in a color-protecting solution, immediately fishing out, performing heated air circulation three times, drying, spreading for cooling, vacuum-packaging and then sterilizing to obtain the dried bitter gourd slices. The processing method of the dried bitter gourd slices, disclosed by the invention, has the characteristics that a process is simple, the production period is short, the appearance of the bitter gourds can be kept, the nutrients of the bitter gourds can not be damaged, the bitter gourds are not oxidized so as to enable the color to be changed, certain charantin and similar insulin are remained, and the like.

The invention belongs to the technical field of processing of green tea, and particularly discloses a processing method for improving the mouth feel of organic orchid-flavored green tea through compound enzymes. The technology comprises the steps of performing picking, performing humidification, performing withering and spreading, performing microwave fixation, performing rolling, performing ageing, performing aroma increasing, performing careful selection, performing packaging and the like. According to the processing method disclosed by the invention, compound enzymes are used as a biological catalyst, so that cell wall substances of tea leaves are partially hydrolyzed, the content of water extracts, the content of total sugar and the content of theaflavin in tea soup are increased, andthe compound enzymes have obvious improvement effect on the quality of the tea leaves. Humidification and withering are performed on freshly-picked fresh leaves, and the spreading time is shortened, so that the bitter taste of the organic orchid-flavored green tea is further reduced; and the microwave fixation, rolling at different pressures and ageing are performed, so that the content of tea polyphenols in the finished products of the green tea is effectively reduced, and the color and the fragrance of the organic orchid-flavored green tea are improved. The bitter taste of the tea soup of the finished products of the made green tea disclosed by the invention is obviously reduced, the mellow degree of the taste of the tea soup is obviously increased, the effect of significantly improvingthe quality of the green tea is achieved, and the organic orchid-flavored green tea can meet the requirements of consumers for the quality of the green tea.

The invention discloses puer tea beer, and relates to the field of puer tea application, in particular to puer tea beer which is suitable for being drank by a gout patient and has tea aroma. The puer tea beer is characterized in that puer tea leaves and puer tea cream are added in the brewing process of the puer tea beer, saccharifying degree is improved, and the tea aroma is increased. According to the puer tea beer, the puer tea cream, the puer tea leaves and barley are jointly brewed, beneficial components in puer tea are sufficiently blended into the beer by saccharifying and fermenting processes, nutritional components of the beer can be effectively improved, the bitter taste of the beer can be reduced, the fitness of a consumer is improved, the consumer can acquire the beneficial components in the tea leaves when drinking the beer, heat can be cleared, internal heat can be decreased, and fat can be reduced.

The invention relates to a grouper fermentation Chinese herbal medicine feed additive capable of protecting the liver as well as a preparation method and application of the grouper fermentation Chinese herbal medicine feed additive, and a grouper feed, and belongs to the field of feeds. The feed additive comprises ginkgo leaves, licorice roots, artichoke, silybum marianum, glossy privet fruits, argy wormwood leaves, astragalus membranaceus, radix bupleuri, radix angelicae sinensis, turmeric, capillary wormwood herb, Chinese magnoliavine fruits and bacillus. The feed additive is safe and environmental-friendly and is free from toxic and side effects, and Chinese herbal medicines are high in drug effects and low in toxic and side effects. The preparation method comprises the following stepsof preparing a Chinese herbal medicine fermentation medium, then performing inoculating with seed liquid of bacillus and performing fermentation. The method is simple, the utilization rate of effective components of the Chinese herbal medicines can be increased, and bitter taste of the Chinese herbal medicines can be removed. The feed additive is applied to the grouper feed, so that grouper livercell and tissue damage caused by various reasons can be effectively prevented, damage to breeding of groupers, caused by liver diseases can be reduced, and the breeding benefits are increased. The grouper feed containing the feed additive has the effects of improving the entire health and the production performance of the groupers.

The invention discloses agilawood moringa oleifera tea which is prepared from the following components in parts by weight: 30-40 parts of agilawood leaves, 5-8 parts of agilawood flowers, 25-30 parts of moringa oleifera leaves, 16-22 parts of tea leaves, 12-16 parts of folium mori, 6-9 parts of syringa and 10-16 parts of honey. The preparation process of the agilawood moringa oleifera tea disclosed by the invention is simple without special equipment. Through steps of scattering, shaping and scattering materials such as agilawood leaves, moringa oleifera leaves and tea leaves together for many times, the processed tea leaves are relatively consistent in shape and attractive in condition and the quality of the tea water can better maintain consistence. Moreover, the honey is added to reduce the bitter taste, so that the agilawood moringa oleifera tea is good in taste, sweet after bitterness and good in liquor color and further has a very good health function.

The invention relates to an electric wine decanter which comprises a housing, wherein an air pump is arranged in the housing; the housing is connected with a wine outlet pipe; a base is arranged at the bottom of the housing; a ventilating hole communicated with air in a wine container and a wine guide pipe are arranged on the base; a driving mechanism for controlling an air path of the air pump tobe converted to a reversing valve and controlling the reversing valve to operate is also arranged in the housing; the reversing valve comprises a valve body and a valve seat mounted at the bottom ofthe valve body; a valve cavity is formed in the valve body; a valve core is arranged in the valve cavity; a valve port matched with the valve core is formed in the valve seat; a rotating seat is alsoarranged between the driving mechanism and the valve body; the rotating seat is rotatably arranged in the housing; the end part of the valve core is provided with a resisting rod; a resisting block isarranged in a position, corresponding to the resisting rod, on the rotating seat; when the resisting block rotates with the rotating seat, the resisting block resists against the resisting rod to drive the valve core to move upwards; a resetting member for driving the valve core to move downwards to be reset is arranged in the valve body. Through the adoption of the electric wine decanter, the driving structure of the valve core is simple; the entire volume is smaller; components are more compact.

The invention provides a sea-buckthorn cocktail drink and a preparing method thereof. The sea-buckthorn cocktail drink is prepared from sea-buckthorn fruit wine as a wine base, concentrated sea-buckthorn juice, sugar water, citric acid, sodium citrate, sodium sorbate and sodium benzoate in combination. The color is natural and harmony, taste is moderate in sweet and sour taste, and the drink has salubrious taste and sweet fragrance. The drink has the functions of eliminating phlegm, tonifying the lungs, nourishing the lungs and strengthening the spleen, and is an optimal drink suitable for people of all ages.

The invention aims to provide an immunity-enhancing growth-promoting fermented Chinese herbal medicine feed additive for livestock and poultry. The immunity-enhancing growth-promoting fermented Chinese herbal medicine feed additive for livestock and poultry comprises a Chinese herbal medicine mixture and probiotics for fermenting the Chinese herbal medicine mixture, and the Chinese herbal medicinemixture is fermented by using the probiotics to obtain a final product, wherein the Chinese herbal medicine mixture comprises 9-15 parts by weight of folium artemisiae argyi, 6-12 parts by weight ofpongamia pinnata, 9-18 parts by weight of hovenia acerba, 5-15 parts by weight of seaweed and 5-18 parts by weight of pennisetum purpureum; and the probiotics are one or more of bacillus subtilis, bacillus licheniformis, lactobacillus plantarum and saccharomyces cerevisiae. The feed additive has immunity-enhancing and growth-promoting effects, the efficacy of the feed additive is improved througha probiotic fermentation technology, a synergistic effect is generated, and the toxic and side effects of Chinese herbal medicines are reduced. The preparation method is simple, the utilization rate of effective components of the Chinese herbal medicines can be increased, adverse reactions of Chinese herbal medicine raw materials are reduced, and the palatability of Chinese herbal medicines is improved.

The invention relates to spicy pteridium aquilinum and a preparation method of the spicy pteridium aquilinum. The spicy pteridium aquilinum is prepared from the following raw materials by weight: 30-50kg of fresh pteridium aquilinum, 10-30kg of fresh chillies, 5-10kg of ginger, 1-3kg of star anise oil, 20-40kg of white wine with 40-60 alcohol by volume, 2-5kg of salt and 2-5kg of momordica grosvenori swingle. The preparation method comprises the steps as follows: cutting the fresh pteridium aquilinum into 2-5cm segments; cutting up the chillies, garlic cloves and ginger; powdering the momordica grosvenori swingle; adding star anise oil, white wine and salt; stirring the mixture to be uniform; filling the mixture in a glass container or pottery pot; and sealing the container or pottery pot to reach an airtight effect and preserving for more than ten days, thus obtaining a product. The spicy pteridium aquilinum has a unique flavor and a good mouthfeel and meets the requirements of people on aroma, spiciness, sour, appetizing, nutrient, tastiness and portability.

The invention provides an edible vinegar preparation method, which comprises steps for gaining fermented grain with alcoholic and an acetic acid fermentation steps by utilizing the fermented grain. Wherein, the steps for gaining the fermented grain with alcoholic adopt the famous wine bacteria system daqu. In an optimized application scheme, the method also comprises an edible vinegar process by wood with fragrant taste. The edible vinegar provided by the invention is of the heavy vinegar flavor and obvious stale flavor, and processes the special flavors of Maotai, Wuliangye, Luzhou Laoliao and / or the special light scent of the wood.

The invention discloses a preparation method of dandelion tea. The preparation method comprises the procedures of collection, impurity removal, water removal, twisting, primary drying, blending, drying, and finished-product packaging. The preparation method provided by the invention is scientific and reasonable, and nutritional components and active components in the preparation process are not damaged; and due to addition of a certain amount of auxiliary components such as honey and lemon juice, the own bitter taste is reduced and the drinking suitability degree is improved. The dandelion tea is a tea drink, and is suitable for drinking by old and young people in all seasons.

The invention aims to provide a honeysuckle fruit wine for clearing away heat and toxic materials. A preparation method for the honeysuckle comprises the following steps: (1) preparing the materials, honeysuckle, astragalus membranaceus and liquorice; (2) mixing the honeysuckle, astragalus membranaceus and liquorice prepared in the first step at a preset ratio and then cutting into uniform sheets, forming a honeysuckle drug bag and then cleaning with the flowing clean water; (3) packaging the honeysuckle drug bag prepared in the previous step with a gauze bag; (4) opening after soaking for a preset time and then filtering the soaked fruit wine with a filter screen. The absorbing ability of human body to honeysuckle is increased, the drug waste is reduced, and meanwhile, the fruit wine can reduce the bitter and astringent flavor of the honeysuckle and the honeysuckle fruit wine is sweeter, is beneficial to drinking and is capable of promoting the body health.

The invention relates to a preparation method of fresh tooth-care health-care type green tea soft chewing tablets. Green tea, raisin, konjaku flour and shiitake mushroom essence are used as main raw materials, traditional Chinese medicine components of Chinese galls, cortex magnoliae officinalis, gynura procumbens and the like are added as auxiliary materials, and through a unique preparation technology, the raw materials are in scientific compatibility, have complementary advantages and synergistic reaction, so that finished products of the green tea soft chewing tablets are good in mouth feel and good in flavor, and have remarkable health-care efficacy of diminishing inflammation, killing bacteria, caring and protecting teeth, refreshing breath and the like, and the application value of the green tea is increased.

The invention provides a Mongolian medicine composition for treating thyroid diseases. The Mongolian medicine composition is prepared from deer horns, emblic leafflower fruits, Gentiana szechenyii, seabuckthom fruits, integripetal rhodiola herbs, medicine terminalia fruit pulp, common selfheal spike fruits, belleric terminalia fruits, corniculate spurgentian herbs, red bartsia, Chinese goldthreadrhizomes, sweet wormwood herbs, radix isatidis, madder herbs, loquat leaves, ural licorice roots, purple bergenia herbs and lobedleaf pharbitis seeds. The invention further provides a preparation method of a pill of the composition. The preparation method includes the steps: processing, sterilizing, mixing, crushing, stirring and screening raw materials to powdered medicines; gradually spraying purified water and adding powdered medicines to prepare large particles; gradually spraying purified water and adding powdered medicines after screening to prepare pills; screening and drying the pillsto obtain Mongolian medicine pills. The Mongolian medicine composition takes the deer horns, the lobedleaf pharbitis seeds and the common selfheal spike fruits as main raw materials, the medicine terminalia fruit pulp and the belleric terminalia fruits serve as three-root nursing medicines, the seabuckthom fruits serve as a stasis removing and blood diluting medicine, the emblic leafflower fruits,the red bartsia, the madder herbs and the corniculate spurgentian herbs serve as blood heat, badagan and xila removing medicines, the Gentiana szechenyii, the integripetal rhodiola herbs, the sweet wormwood herbs, the ural licorice roots, the loquat leaves, the radix isatidis and the purple bergenia herbs serve as heat clearing and toxicity removing medicines, the Chinese goldthread rhizomes serve as a pus and blood drying medicine. The Mongolian medicine composition is good in treatment effect.

The invention discloses a preparation method of a black tea beverage rich in polysaccharides. The preparation method comprises following steps: 1, ammonification, wherein black tea is subjected to low temperature fermentation and ammonification treatment; 2, extraction, wherein ammonification, the black tea is subjected to sterilization, and a plant extracted solution is added for extraction at 15kHz to 24kHz microwave heating conditions; 3, heat reaction, wherein an organic selenium solution and a mineral matter solution are added for reaction; 4, ingredient adding, wherein a mushroom extracted solution is added into an obtain black tea solution, and stage heating is adopted for heating processing; and 5, disinfection and filling, wherein an obtained polysaccharide black tea solution is subjected to disinfection in a disinfection tank, is filtered using 1<mu>m filter membrane for 2 to 3 times, and then is subjected to sterile filling. The caffeine content of the black tea beverage is reduced by 42.3mg / l, blood pressure reducing rate is increased by 16.7%, deposition rate is reduced by 3.95%, and total clump count is reduced by 369cfu / ml.

The present invention belongs to the technical field of food and particularly discloses dried bean curd sticks and a preparation technology thereof. The dried bean curd sticks are prepared from the following raw materials in weight percentages: 50%-60% of water, 20%-30% of soybeans, 5%-10% of a blood sugar lowering composition and 5%-10% of spinach juice. The blood sugar lowering composition is prepared from the following raw materials in weight percentages: 15-25% of a rhizoma alismatis extract, 10-20% of a fomes fomentarius sporocarp extract, 15-25% of a radix tinosporae extract, 15-25% of ataxus cuspidata extract and 20-30% of a fructus phyllanthi extract. The added spinach juice in a technical scheme can increase content of trace elements and improve taste of the dried bean curd sticks. The added blood sugar lowering composition enhances effects of the dried bean curd sticks, can also improve tensile strength and elongation percentages of the dried bean curd sticks, and thereby improves quality of the dried bean curd sticks, so that the dried bean curd sticks have very good economic benefits.

The invention belongs to the technical field of deep processing of tea leaves, and provides a matcha product processing method which comprises the steps of pretreatment, pulping, primary enzymolysis,grinding, secondary enzymolysis and post-treatment. According to the processing method, a combined process of a physical crushing process of pulping and grinding and an enzymolysis process of twice enzymolysis is adopted, the physical crushing process can improve the dissolution rate of nutrient substances and meet the requirement of matcha fragmentation, and the enzymolysis process can improve the flavor of matcha. The pulping, grinding and twice enzymolysis processes are used in a staggered manner, so that a synergistic interaction effect can be achieved, and the processed matcha product isrelatively small in fragmentation, relatively good in solubility and dispersity, nutrient substances are relatively easily absorbed by a human body, the processed matcha product is good in flavor andrelatively good in mouth feel. The processing method is low in processing temperature, and the fragrance and flavor of the tea leaves can be reserved to the maximum extent. The matcha product obtainedby the processing method can be brewed into a matcha beverage, and can also be used as an additive for processing various foods, beverages and cosmetics.

The invention relates to the technical field of tea processing and particularly relates to kumquat tea and a preparation method of same. The kumquat tea includes a kumquat peel shell, which includes akumquat peel shell body having an opening on the top, and a kumquat peel top cover for sealing the opening. The kumquat peel shell body also has a bottom hole on the bottom. The kumquat peel shell is2-6% in water content, is lower than 8% in sugar content and is 2.8-5.5% in content of kumquat essential oil, and the kumquat peel shell is filled with tea leaves. Compared with conventional kumquattea, the kumquat tea in the invention has a beautiful, full, round shape and uniform and glossy color; when being brewed, the kumquat tea can form mellow fragrance including refreshing fragrance of kumquats and tea smell of tea leaves, has a golden-yellow and bright soup color and has mellow and refreshing taste. The invention also provides a preparation method of the kumquat tea. The method is suitable for large-scale production and has controllable processes, and effectively improves quality of the kumquat tea.

A composition comprising a bitter tastant and at least one sophorolipid and optionally a carrier; wherein the composition is edible and wherein the bitter taste of said bitter tastant is reduced. A method of reducing bitter taste attributed to a bitter tastant in an edible composition, said method comprising adding to said edible composition an effective amount of at least one sophorolipid and optionally a carrier; such that any bitter taste induced by the bitter tastant is reduced.

The invention discloses a preparation method of whey tofu, relates to the technical fields of tofu production and processing, and solves the problem that overall quality of tofu is poor due to a lowerwater retention rate and elasticity of tofu. The method includes the following steps: step 1, treating raw materials: taking soybeans as the raw materials, soaking the soybeans in a whey solution, and allowing the solution to stand for treatment; step 2, grinding the soybeans, and performing filtration to obtain soy milk: taking out the soaked soybeans, performing mix grinding on the soaked soybeans and the whey solution, and performing filtration on the obtained slurry by using a screen to obtain the soy milk; step 3, boiling the soy milk and performing solidification: pouring the obtained soy milk into a pot for boiling, skimming foam in the boiling process, adding a gypsum solution prepared from whey with pH of 3.0 and gypsum, performing mixing under stirring, and after flocculation iscompleted, obtaining beancurd jelly; and step 4, performing tofu molding: pouring the beancurd jelly into a wooden model box, covering the box with a wooden board, and performing squeezing to obtainthe whey tofu. The whey tofu prepared by the method has an excellent water retention rate and elasticity.

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, and methods of reducing bitter taste in a food product.

The invention provides a Chinese medicine oral administration medicament for treating burn and scald. The Chinese medicine oral administration medicament is prepared from the following raw materials in parts by weight: 20-30 parts of red-rooted salvia root, 10-30 parts of curcuma zedoary, 15-35 parts of radix angelicae, 25-40 parts of borneol, 25-30 parts of safflower, 40-80 parts of bark of himalayan coralbean, 50-100 parts of radix rubiae, 60-80 parts of folium eucalypti, 20-40 parts of esliptae herba, 1-3 centipedes, 50-80 parts of Chinese gall, 60-80 parts of angelica sinensis and 40-60 parts of honey. The Chinese medicine oral administration medicament for treating burn and scald, provided by the invention, is all prepared from Chinese medicinal herbs without side effects; the honey is added, thus the bitter and astringent taste of the medicament is reduced; burn and scald are safely treated by using the Chinese medicinal herbs; the Chinese medicine oral administration medicament is convenient to make, short in treatment period, high in effect taking speed, low in price, free from toxic and side effects to a human body, and capable of rapidly and effectively treating an affected part of the skin; the curative effect reaches 95 percent.

The invention discloses a preparation method of catechin wine. The extraction efficiency of catechin is greatly improved through the means of hot water soak-assisted water bath ultrasound, filter residue subjected to catechin extraction and rice are more creatively fermented together to brew, therefore, on the one hand, the catechin in the filter residue can be further extracted, the utilization ratio of tea leaves is improved, and the content of the catechin in the wine is improved as well; on the other hand, phenol in the tea leaves reacts with acid generated during brewing to generate ester, not only is the mellow flavor of a wine product improved, but also the bitter flavor in the wine product is lowered.