11results about How to "Reduce bitterness" patented technology

The invention discloses low-caffeine anti-aging fermented tea and a preparation method thereof, and belongs to the technical field of tea processing. According to the invention, an Aspergillus Tennesensis strain is obtained by screening, and the preservation number of the Aspergillus Tennesensis strain is CGMCC (China General Microbiological Culture Collection Center) No.42415. The method comprises the following steps: inoculating aspergillus Tennesensis into a culture medium only containing tea leaves and water, fermenting, and airing after aspergillus Tennesensis hyphae completely cover the tea leaves, so as to obtain the low-caffeine anti-aging fermented tea. The aspergillus Tennesensis is used for degrading caffeine in the tea leaves, the growth speed is high, the degradation efficiency is high, and the degradation rate of the caffeine can reach 98% or above after 20 days of fermentation; the fermented tea leaves have very excellent antioxidant activity. The method for preparing the fermented tea is high in operability, the prepared fermented tea is red and dark in tea soup, black brown, mellow, smooth and low in bitterness degree, and the flavor quality of the tea leaves is improved.

The application discloses low-bitter rice residue peptide micelles, a rice residue protein hydrolysate and a preparation method and application thereof, and relates to the technical field of protein processing. The preparation method comprises the following steps: performing step-by-step enzymolysis on rice residue protein to perform directional cutting on the hydrophilic region and the hydrophobic region of the rice residue protein, so as to obtain an amphiphilic polypeptide mixture; adjusting the pH and the temperature, so that the amphiphilic polypeptide mixture is self-assembled to form rice residue peptide micelles, and low-bitter rice residue peptide micelles are obtained. The application aims to solve the technical problems that the existing rice residue protein enzymolysis product has significant bitterness, and traditional debittering technologies have the problems of nutrient loss or the need for external addition. A new mechanism of realizing physical debittering by constructing a supramolecular micelle structure is innovatively proposed and verified. The rice residue protein peptides after enzymolysis are self-assembled to form stable nanometer micelles through step-by-step enzymolysis and directional cutting, so that the hydrophobic groups causing bitterness are selectively embedded in the core of the micelles, and the contact of the hydrophobic groups with taste receptors is physically blocked.

The application discloses a preparation method of deer whole blood small molecule peptides, and solves the technical problem of poor accessibility of enzyme cutting sites caused by the quaternary structure of hemoglobin and the combination characteristics of hematin through specific recognition of functional domain sequences, layered construction of special composite enzyme systems and distributed enzymolysis; the obtained deer whole blood small molecule peptides have good color, high yield of 500-3000 Da peptide segments, and also retain characteristic trace elements such as iron and zinc.

The present application relates to the technical field of plant drinks, and particularly relates to a fermented plant drink for improving immunity and a preparation method thereof. The preparation raw material of the plant drink comprises the following components in parts by weight: fermented plant pulp 100-150 parts, fig pectin 2-4 parts; the preparation raw material of the fermented plant pulp comprises the following components in parts by weight: apple 10-15 parts, sea buckthorn 8-12 parts, lemon 4-6 parts, roxburgh rose 5-10 parts, white orchid 4-6 parts, jujube 3-5 parts, sophora flower bud 1-2 parts. The fermented plant drink prepared by the present application has good sensory effect, can effectively eliminate free radicals and improve immunity.

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.

This invention discloses a method for producing a rosé-scented sweet white wine. The method includes: raw material selection: selecting mature Muscat grapes with a soluble solids content ≥22°Bx as raw materials, ensuring the fruit surface has natural bloom and is free from pests and diseases; manually removing unripe, diseased, moldy, cracked, and mechanically damaged grapes, retaining only plump, uniformly colored, healthy grapes; free-flowing juice extraction: gently crushing the grapes using a flexible crusher to avoid over-pressing which would cause the grape seeds to break and release bitter tannins; after crushing, introducing the grape must into a free-flowing juice collection tank, collecting only the first 30% of the naturally flowing grape juice; low-temperature maceration: macerating the free-flowing juice in an environment of 10–12℃ for 24–48 hours to extract aromatic precursors while avoiding excessive tannin dissolution. Compared to traditional pressing processes, this invention effectively reduces the bitterness of the wine and enhances the purity of the fruit aroma.

The application discloses an oral care toothpaste containing snake lily original medicinal material powder and a preparation method thereof, and belongs to the oral care preparation field. The core innovation is that the snake lily original medicinal material superfine powder prepared by a specific process is used as a core component, and a plurality of auxiliary materials are compounded to form a synergistic system, so that the effects of analgesia, anti-inflammation, caries prevention and anti-allergy are achieved; the snake lily original medicinal powder is treated through raw material screening, vinegar preparation detoxification, superfine crushing and multi-step coating embedding process, so that the toxicity and bitterness are effectively reduced, and the active component extraction efficiency is improved. The application solves the problems of the existing anti-inflammatory and analgesic toothpaste, such as large side effects and limited effects, and provides a new scheme for oral care.

This invention discloses a matcha compound seasoning based on Guizhou's specialty green peppers and its processing technology, belonging to the field of food processing and powdered compound seasoning technology. The seasoning, by weight, comprises 25-55 parts Guizhou specialty green pepper powder, 8-25 parts matcha powder, 8-22 parts edible salt, 2-12 parts sweetness-regulating components, 0.2-3 parts acidity-regulating components, 0.55-7.2 parts umami components, 0.2-5 parts Litsea cubeba powder or Sichuan pepper powder, 1-10 parts adsorption-stabilizing components, and 0.1-2 parts anti-caking components. The process includes green pepper grading, low-temperature color protection, segmented dehydration, graded grinding, matcha light-proof sieving, pre-loading of matcha and adsorption-stabilizing components, synergistic premixing of green pepper powder, two-stage homogenization of auxiliary materials, online moisture and uniformity control, and nitrogen-filled light-proof packaging. By controlling the ratio of the fresh and spicy aroma of green peppers to the sweet and refreshing aroma of matcha, preloading the carrier, and using low oxygen barrier, this invention improves the problems of green pepper powder being prone to browning, matcha being prone to bitterness and clumping, and the homogenization of flavor in ordinary sprinkles. The resulting product is suitable for dipping, mixing with noodles, sprinkling with barbecue, and seasoning snack foods and pre-made dishes.

This invention discloses a bifunctional peptide derived from Jinhua ham, possessing both rich and umami flavors, along with its screening method and applications. The bifunctional peptide has an amino acid sequence of KFEYGE. The screening method includes extracting water-soluble peptides from Jinhua ham, separating them using a gel filtration column, freeze-drying them, and then identifying candidate peptides using LC-MS / MS. Peptides with a rich flavor score > 0.9 are selected. The physicochemical parameters of the selected peptides are predicted using the SwissADME tool, and peptides that simultaneously satisfy |logP| > 1, the number of rotatable bonds > 6, and the number of hydrogen bond acceptors > 5 are screened as potential rich-flavor active peptides. Finally, the bifunctional peptides possessing both rich and umami flavors are rapidly screened using a combination of the MorganFP-MLP machine learning algorithm and molecular docking. The advantage is that it improves the richness, umami flavor, and overall flavor profile of the product.

The present application belongs to the field of preparation of medicinal and edible extract, and particularly relates to a method for improving flavor and reducing bitterness of fructus aurantii immaturi extract by high-pressure radio frequency cold plasma-enzyme coupling. The method comprises the following steps: adding water to fructus aurantii immaturi powder to swell, then adjusting pH, adding hydrolytic enzyme I and complex hydrolytic enzyme to the obtained slurry, and then hydrolyzing at constant temperature, then filtering, and placing the filtrate in a radio frequency cold plasma treatment device; controlling vacuum pressure to be 0.3±0.1 bar, and introducing argon; after radio frequency discharge treatment of the radio frequency cold plasma treatment device, fructus aurantii immaturi extract is obtained. By the method, bitter substances naringin and neohesperidin in fructus aurantii immaturi can be degraded or hydrolyzed, and the content of characteristic aroma components in fructus aurantii immaturi extract can be improved.