79results about How to "Reduce bitterness" 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 kluyveromyces marxianus, a fermentation method of rose-flavored coffee beans and coffee beans, the kluyveromyces marxianus is selected as a fermentation strain, microorganisms are obtained from sour meat and preserved, and green coffee beans and rosa damascena are fermented together, so that the coffee beans are endowed with unique rose flavor. Performing high-temperature sterilization on the raw coffee beans and performing ultraviolet sterilization treatment on the rose petals; inoculating by using a fermentation strain with a specific concentration; and then fermenting for multiple times in a constant-temperature and constant-humidity environment, so that the rose fragrance and the coffee flavor are fully fused. Through selective fermentation and accurate control of inoculation concentration, flavor compounds generated in the fermentation process are ensured to be consistent, and stable flavor expression is realized. The finally obtained coffee with the rose flavor has unique flavor, moderate acidity, good mellowness, balanced sweetness, appropriate baking degree and uniform particle size, the moisture content and the trace element content of the coffee are accurately controlled, and the quality identification score reaches 81.3.

The invention belongs to the field of fermentation, and particularly relates to kluyveromyces marxianus, a complex microbial inoculant, fermented tea primary pulp as well as a preparation method and application of the kluyveromyces marxianus. Wherein the Kluyveromyces marxianus is Kluyveromyces marxianus Linzhi.KM-D3, the Kluyveromyces marxianus Linzhi.KM-D3 is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the Kluyveromyces marxianus Linzhi.KM-D3 is CCTCC NO: M 20231575. The DPPH free radical scavenging capacity of the fermented tea raw stock obtained through fermentation of the kluyveromyces marxianus is larger than or equal to 140%, the hydroxyl free radical scavenging capacity is larger than 130%, the ABTS free radical scavenging capacity is larger than 80%, and the SOD enzyme activity of each L of the fermented tea raw stock is larger than 1300U. Meanwhile, the pH value of the fermented tea puree provided by the invention is less than or equal to 4.0, the total acid content (in terms of lactic acid) is greater than or equal to 6g / 100g, the ethanol content is less than or equal to 0.5 g / 100g, the sucrose content is less than or equal to 0.5 g / 100g, and the fermented tea puree has no fermentation peculiar smell and light bitter taste in the aspect of sensory evaluation.

The invention relates to the field of tea tree cultivation, and discloses a method for improving the quality of flower and fruit aroma black tea in a plant factory, which comprises the following steps: (1) selecting Jinguanyin tea seedlings planted in the plant factory for 4 years as test materials, after field planting, combining 400-499nm blue light (22-25%), 600-699nm red light (50-51%) and 700-788nm red light (24-28%) in the whole tea tree cultivation period, the light intensity is 200-400 [mu] mol / m < 2 >. S, and the photoperiod is 12-14 h / d; (2) 3 days before harvesting, based on a cultivation period spectrum, increasing 320-399 nm ultraviolet UVA (3-7%) for combined use, the light intensity being 150-400 [mu] mol / m < 2 >. S, the light period being 10-14 h / d, the planting environment day and night temperature being 26-28 / 18-20 DEG C, and the humidity being 60-70%; and (3) performing subsequent conventional black tea making process on the harvested fresh tea leaves to obtain the flower and fruit flavor black tea, wherein the standard of the picked tea leaves is one bud and two leaves and one bud and one leaf. Through the light regulation and control technology, the obtained black tea is rich in flower and fruit fragrance and mellow and sweet in tea taste, meanwhile, the bitter taste of the black tea is reduced, and therefore the quality of the black tea is improved.

The invention belongs to the technical field of corn peptide production, and particularly relates to a corn peptide product with a flavoring function as well as a preparation method and application thereof. The content of peptides with the molecular weight of 189-10000 Da in the corn peptide product is 40-60%. The total nitrogen content of the corn peptide product is 8.0-14.0%, and / or the free amino acid content is 10-20%, and / or the free glutamic acid content is 2.0-7.0 wt%. The corn peptide product is prepared by the following preparation method: carrying out enzymolysis on a mixed solution containing crude corn protein powder and / or corn flour through amylase, phospholipase, lipase, cellulase and protease to obtain the corn peptide product with a flavoring function. The corn peptide product has the characteristics of low bitterness value, delicate flavor, good thick flavor and full taste, and can be widely applied to the field of condiments.

The invention relates to the technical field of walnut protein peptide modification, in particular to preparation and application of novel walnut intelligence-improving peptide, which mainly utilizes polyphenol-mediated Maillard covalent modification to weaken the bitter taste of walnut protein peptide, and controls the addition amount, reaction temperature, reaction time, pH and other external conditions of the walnut protein peptide to obtain the novel walnut intelligence-improving peptide. Screening the walnut protein intelligence-improving peptide by using indexes such as sensory evaluation and anti-oxidation characteristics; then, the influence of the modified walnut protein peptide on D-galactose induced brain injury model mice is deeply explored. Finally, the polyphenol-mediated Maillard reaction covalently modified walnut protein peptide powder is prepared by virtue of the technology, and the ingredient greatly increases the application of the walnut protein peptide in brain-strengthening and intelligence-improving products for alleviating brain injury and the like. The bitter taste of the walnut protein peptide obtained by the method is greatly reduced, and the walnut protein peptide has a potential brain protection effect.

The invention relates to the technical field of tea processing, in particular to a black tea processing method for improving color, aroma and taste quality of black tea. Comprising the following steps: S1, withering; s2, vibration: placing the withered leaves in a vibration groove for transmission and vibration to obtain spread-cooled leaves; s3, performing rolling; s4, performing fermentation; s5, primary drying; s6, fermentation: putting the tea leaves subjected to primary drying in the step S5 into a fermentation room for fermentation to obtain fermented leaves; and S7, sufficient drying. On the basis of the existing processes of withering, rolling, fermentation, primary drying, re-drying and the like for black tea production, on one hand, a launder vibration process is introduced, conversion of aroma precursor substances is accelerated, and meanwhile excessive mechanical damage to leaves in the traditional rocking process is relieved. On the other hand, according to the method, polyester catechin, theaflavin and thearubigins are synthesized by adopting a fermentation process after the black tea is initially dried, so that the taste and the liquor color quality of the black tea are further improved.

The invention provides application of a cucumber CsNPF1 gene in regulation and control of parthenocarpy and bitter taste of fruits, research finds that the content of auxin in cucumber fruits with CsNPF1 gene knockout mutants is obviously lower than that of auxin in wild type cucumber fruits, and further proves that CsNPF1 is directly combined with a CsYUC4 promoter sequence and activates expression of the CsYUC4 promoter sequence; further, synthesis of auxin in ovules and formation of parthenocarpic fruits are promoted; meanwhile, the content of the bitter element CuC in the mutant cucumber fruit is obviously higher than that of the corresponding wild type, and the expression of a key gene Bitterfruit (Bt) for controlling the content of the CuC in the cucumber fruit is obviously up-regulated, so that the CsNPF1 is directly combined with a Bt promoter sequence and inhibits the expression of the Bt promoter sequence, thereby reducing the bitter taste of the fruit and improving the quality of the fruit. The method is beneficial to promoting development of novel cucumber varieties with high yield and low bitter taste of fruits, provides a new direction and important theoretical basis and practical guidance for molecular breeding of cucumbers, and has good agricultural application prospects.

The invention belongs to the field of food processing, and provides a pepper and sesame flavor chicken sauce and a preparation method thereof; flavor protease and trypsin are added to the squeezed pepper pulp, and the pepper emulsion is obtained by enzymolysis and homogenization, and papain and lipase are added to the chicken at the same time, and ginger, cooking wine, white sugar and other seasonings are added after enzymolysis, and chicken sauce is obtained after high-pressure stewing, and the chicken sauce, the pepper emulsion and konjac glucomannan are mixed and prepared to obtain the pepper and sesame flavor chicken sauce. Compared with the prior art, the bitterness of the pepper and sesame flavor chicken sauce is reduced, and the texture of the product is more stable.

The invention relates to the technical field of food processing, in particular to a low-bitterness casein hydrolysate and a preparation method thereof. The preparation method provided by the invention comprises the following steps: carrying out enzymolysis treatment on casein for three times to obtain casein hydrolysate; the enzyme used for the first enzymolysis is trypsin, the enzyme used for the second enzymolysis is flavourzyme, and the enzyme used for the third enzymolysis is TG enzyme; by mass, the use amount of the trypsin accounts for 0.4-2.2% of that of the casein; the use amount of the flavourzyme accounts for 0.08 to 0.5 percent of that of the casein; the use amount of the TG enzyme accounts for 0.4-2.2% of that of the casein. The bitterness of the prepared zymolyte is remarkably reduced by optimizing enzymolysis treatment conditions for casein, and the casein zymolyte basically free of bitterness is obtained under the condition of not adding exogenous non-enzyme substances.

The invention discloses a compound water retention agent, white water pig tripe and a preparation method of the white water pig tripe, and belongs to the technical field of food processing. The compound water retention agent is prepared from the following components in parts by mass or consists of the following components in parts by mass: 22 to 24 parts of trisodium phosphate, 19 to 21 parts of sodium pyrophosphate, 12 to 14 parts of sodium tripolyphosphate, 9 to 11 parts of sodium bicarbonate, 8 to 10 parts of sodium carbonate, 5 to 7 parts of sodium citrate, 3 to 5 parts of glycine, 1 to 2 parts of citric acid and 14 to 16 parts of trehalose. Compared with the prior art, the compound water retention agent provided by the invention can improve the taste of meat products, can retain water and increase weight, and does not generate peculiar smell.

The invention provides a Bombay duck active peptide and a preparation method and application thereof, and belongs to the technical field of polypeptide processing and preparation.The preparation method of the Bombay duck active peptide comprises the following steps that 1, Bombay duck cream is subjected to enzymolysis, and then a fish cream enzymatic hydrolysate is obtained; (2) filtering the fish cream enzymatic hydrolysate to obtain clarified enzymatic hydrolysate; 3) performing vacuum concentration on the clarified enzymatic hydrolysate to obtain a concentrated solution; and 4) performing vacuum drying on the concentrated solution to obtain the active peptide of the Bombay duck. By adopting a drying mode of combining vacuum pre-concentration and vacuum drying with dehydration, the bad flavor of the Bombay duck polypeptide can be improved, the product flavor and sensory evaluation are good, the antioxidant activity is high, and the content of small-molecular-weight peptide is higher.

The invention belongs to the technical field of food essence, and particularly relates to a method for preparing Qingyuan chicken flavor seasoning emulsion through ultrasonic and Maillard reaction. According to the preparation method of the Qingyuan chicken flavor seasoning emulsion provided by the invention, the chicken skeleton is used as a raw material, protein in the chicken skeleton is decomposed into small molecule peptide through a two-step enzymolysis method, and then more flavor precursor substances are generated by adopting a microbial fermentation technology, so that the bitter taste of the seasoning emulsion can be reduced; meanwhile, the Maillard reaction efficiency is improved by adopting ultrasonic-assisted heat treatment; and finally, an emulsifier with specific components is added. The Qingyuan chicken flavor seasoning emulsion prepared by the invention has the advantages of strong chicken flavor, mellow taste, lasting flavor and high storage stability, and has great market value.

The invention discloses a sildenafil oral soluble film agent as well as a preparation method and application thereof. The sildenafil oral soluble film agent is prepared from the following materials: sildenafil citrate and / or pharmaceutically acceptable salt thereof, a methylacrylic acid methylamino ester copolymer, a macromolecular film-forming material, an anti-sticking agent, vitamin C, a plasticizer and a humectant. The oral soluble film agent not only can effectively cover the bitter peculiar smell of sildenafil, but also has good taste and short disintegration time, and solves the problem that a traditional sildenafil citrate oral soluble film is bitter in taste in the taking process. In addition, the oral soluble film agent also has good physical properties and drug stability, and can meet the requirements of storage, transportation, clinical use and the like of drugs.

The invention discloses an aspergillus niger strain and a culture method and application thereof, the aspergillus niger strain is preserved in China Center for Type Culture Collection, and the preservation number is CCTCC NO: M 20241727. When the aspergillus niger strain CCTCC NO: M 20241727 is used for fermenting tea or a tea extract, an obtained fermented tea product is outstanding in sweet fragrance and flower fragrance, the bitterness is obviously reduced, the content of tea polyphenol, free amino acid and flavone is higher than that of an existing aspergillus niger strain fermented tea product, the antioxidant activity is enhanced, tea soup of the fermented tea product is orange red and bright in color, and the content of the tea soup is more than that of the existing aspergillus niger strain fermented tea product. The color, aroma and taste quality are superior to those of an existing aspergillus niger strain fermented tea product.

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 present invention belongs to the field of food, and particularly relates to the improvement of tea quality and the application field of kombucha. The present invention provides a method for increasing the pure thickness and floral and fruity aroma of tea soup, using kombucha (liquid), which is any of the following schemes: Method 1: adding kombucha to the tea soup to be treated in a certain proportion; Method 2: spraying kombucha on the tea leaves to be treated in a certain proportion, drying at 80±5°C until fully dry, obtaining tea leaves with improved flavor, and brewing the tea leaves with improved flavor in a conventional manner. The above two technical schemes of the present invention can both reduce the bitterness of the tea soup, increase the pure thickness of the tea soup and increase the floral and fruity aroma in the tea soup; therefore, the method of the present invention can greatly improve the quality of tea soup using kombucha.

The invention mainly aims to provide a method for reducing bitterness of sorghum and application of the method in preparation of fine dried noodles, and the application specifically comprises the following steps: treating sorghum grains with steam explosion equipment to obtain a pretreated raw material; crushing the pretreated raw materials in a crusher, sieving with a 100-mesh sieve, and mixing with high gluten flour to obtain sorghum mixed powder; mixing the sorghum mixed powder with water to prepare sorghum dough, curing, tabletting and cutting into strips by using a noodle press, and naturally airing to prepare the fine dried noodles. By using the steam explosion technology, the bitterness in the sorghum grains is weakened, the nutritional value and quality of the sorghum fine dried noodles are improved, and industrial production of the sorghum fine dried noodles is facilitated.

The present invention provides a method for extracting low-smelling and bitter codfish bone collagen peptide by using a composite enzyme, comprising the following steps: (1) taking fresh codfish bones, adding deionized water and lipase to carry out enzymatic hydrolysis reaction; (2) washing the fish bones after the reaction, freezing, thawing, repeating the process 2-3 times, and then crushing them into particles with a particle size of ≤5 mm, filtering and drying; (3) adding the composite enzyme into deionized water, adjusting the pH to 6-7 with citric acid, adding the crushed fish bone powder, and carrying out enzymatic hydrolysis reaction in a vacuum state for 6-8 hours; (4) after inactivating the enzyme in a boiling water bath, separating the supernatant and the precipitate from the obtained enzymatic hydrolyzate, and concentrating the supernatant in a vacuum and drying to obtain the codfish bone collagen peptide. The cod bone collagen peptide extracted by the method disclosed in the present invention has a high content of active peptides, with total nitrogen at 13.7-14.2%, oligopeptides at 78.3-79.7%, and protein hydrolysates with a relative molecular mass of less than 1000u accounting for 97.6-98.9%. The extracted cod bone collagen peptide has no obvious bitterness and fishy smell, which is beneficial to improving the application range of the cod bone collagen peptide.

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 discloses a method for improving bitter taste of ligusticum wallichii by utilizing microbial fermentation. The method comprises the following steps: selecting fermentation microorganisms according to the principle that the ligusticum wallichii has growth ability in a Chinese herbal medicine environment and metabolites of the ligusticum wallichii are non-toxic; ligusticum wallichii is treated, and a fermentation substrate is prepared; respectively activating the selected fermentation microorganisms to obtain seed liquid of all the fermentation microorganisms; respectively inoculating the seed liquid of the fermentation microorganisms obtained after activating treatment into a fermentation substrate, and fermenting to obtain a plurality of groups of samples after fermentation treatment of the fermentation microorganisms; and performing bitter taste detection on the multiple groups of samples to determine the optimal microorganism variety for improving the bitter taste of ligusticum wallichii. The method disclosed by the invention is good in applicability, can be applied to a decoction and can also be applied to various scenes such as a water extract; strain selection is reasonable, and an optimal scheme can be determined by matching with a screening method; the method is simple to operate, low in cost, free of complex equipment and expensive reagents, easy to produce, popularize and apply on a large scale, environment-friendly and good in application prospect.

The invention relates to the technical field of tea production and processing, in particular to a green-keeping, bitter-reducing and freshness-increasing matcha production method which comprises the following steps: selecting a tea tree variety for planting, performing compensation fertilization, and shading and covering in the growth process to obtain fresh tea leaves; the collected fresh tea leaves are sequentially subjected to steam fixation, cooling and scattering, segmented baking, stem and leaf separation, drying, aging and alcoholization, impurity separation, low-temperature grinding and refining, and then the green-keeping, bitter-reducing and freshness-increasing matcha is prepared. Wherein the step of shading and covering is that overhead type shading and covering are carried out when one bud and two leaves grow on a tea tree, gray and blue polyethylene fiber nets are selected, the shading rate is 90%-95%, and fresh tea leaves are picked in two weeks to three weeks from the beginning of shading and covering; wherein in the low-temperature grinding, graphite is adopted for grinding and refining at the indoor temperature of 20 DEG C or below and the relative humidity of 50% or below; the method disclosed by the invention can improve the contents of amino acid and chlorophyll in the matcha, reduce the content of tea polyphenol and improve the nori fragrance of the matcha.

The invention discloses a method for reducing allergenicity and bitter taste of whey protein through non-thermal processing assisted composite enzymatic hydrolysis, and belongs to the technical field of food processing. The preparation method comprises the following steps: adding whey protein into ultrapure water, uniformly dispersing to prepare a 5% whey protein solution, carrying out ultrasonic treatment to open the internal structure of the whey protein and fully expose sensitization groups buried in the whey protein, carrying out first-step enzymolysis on the pretreated whey protein solution by using alkaline protease, and carrying out second-step enzymolysis on the pretreated whey protein solution by using alkaline protease, and carrying out second-step enzymolysis by using Flavourzyme, and carrying out freeze-drying treatment on the whey protein solution to obtain the whey protein hydrolysate. The whey protein zymolyte prepared by the processing technology disclosed by the invention is low in sensitization and low in bitterness value, meanwhile, the delicate flavor is increased, and the applicability of the whey protein is improved.

The invention discloses Chinese yam peel extract tabletted candies assisting in reducing blood sugar and a preparation method thereof.The tabletted candies comprise, by weight, 20-40 parts of Chinese yam peel extract, 0.1-0.5 part of stevioside, 0.8-1.2 parts of citric acid, 0.5-2.5 parts of magnesium stearate, 30-50 parts of mannitol and 17.7-47.7 parts of microcrystalline cellulose.The tabletted candies have the effects of resisting oxidation and reducing blood sugar and are convenient to carry, and the tabletted candies are suitable for being eaten by people. The tabletting candies prepared from the Chinese yam peel extract freeze-dried powder reduce the bitter feeling of the Chinese yam peel extract, and the tabletting candies prepared from the Chinese yam peel extract freeze-dried powder are higher in taste and flavor score compared with tabletting candies prepared from spray-dried powder.

The invention belongs to the technical field of edible drinks, and particularly relates to a Pu'er tea black coffee making method which comprises the following specific steps: selecting Pu'er tea leaves, putting the Pu'er tea leaves into a drying machine for drying, controlling the drying time to be 15-25 minutes, controlling the drying temperature to be 45-60 DEG C, and drying for 1-2 hours; according to the Pu'er tea coffee, Pu'er tea and coffee can be perfectly combined, the drinking taste is more unique, and lemon juice is added in the Pu'er tea powder preparation process, so that the scorched bitter taste of the Pu'er tea powder is reduced; in the preparation process of the coffee powder, grinding particles of the coffee powder are increased, the extraction time is shortened, the water temperature for extraction is controlled to be 95-98 DEG C, and silver skins outside the coffee beans are picked out in the baking process, so that the bitterness of the coffee powder is reduced, and the drinking taste is better after later mixing.

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 invention belongs to the technical field of polypeptide products, and discloses a method for preparing milt active peptide by combining compound enzyme treatment with supercritical carbon dioxide extraction, which comprises the following steps: respectively combining salmon seminal vesicle homogenate with protease to carry out restrictive enzymolysis reaction; carrying out enzyme deactivation on the obtained enzymatic hydrolysate, centrifuging, taking supernate, and drying the supernate; and performing deodorization treatment on the dry powder by adopting supercritical carbon dioxide extraction to obtain the milt active peptide. Compared with the prior art, the method has the advantages of mild extraction reaction conditions, few side reactions, high extraction efficiency, no damage to amino acid and easiness in control of hydrolysis degree. In addition, flavor optimization is carried out, nutritional ingredients of the protamine active peptide cannot be damaged, the extraction rate is high, the protamine active peptide has excellent rehydration performance and good water solubility, high functional characteristics are reserved, fishy smell and bitter taste are low, oxidation resistance is high, the protamine active peptide is more easily absorbed by the human body, the industrial application field of the protamine is widened, and the protamine active peptide is worthy of popularization and application. A new thought is provided for efficient development of protamine, and the method is suitable for industrial production.

The invention relates to a preparation method of a cool-taste cigarette core material and a product and application of the cool-taste cigarette core material. The preparation method comprises the following steps that tobacco leaves are dried and smashed and then mixed with slurry, enzymolysis, steam pressurization, degassing and drying are conducted, and heated cigarette sheets are obtained; the heated cigarette sheets are frozen and dried, then adsorption perfuming is conducted, then spraying perfuming is conducted, and the cool-taste type cigarette core material is obtained. In the preparation process, through application of the biological enzyme preparation, steam pressurization and freeze drying, more adsorption pore channels are opened, the adsorption amount of the essence is increased, meanwhile, the mint essence is adsorbed in a heated cigarette sheet more uniformly, and the bitter taste of the cool-taste cigarette in the smoking process is reduced. According to the perfuming method disclosed by the invention, an internal adsorption site can be occupied by volatile small molecular substances by adopting a perfuming mode of firstly adsorbing and perfuming and then spraying and perfuming, and direct application of macromolecular substances in the spraying and perfuming process is reduced, so that the bitter taste is reduced, and the cost is saved.

The invention discloses a traditional Chinese medicine composition for tonifying Yang and kidney and repairing impotence and premature ejaculation and a preparation method thereof, and belongs to the technical field of traditional Chinese medicines. The traditional Chinese medicine composition is prepared from the following components in parts by weight: 12 to 18 parts of ginseng, 30 to 36 parts of rhizoma polygonati, 15 to 20 parts of radix rehmanniae, 10 to 15 parts of cortex lycii radicis, 25 to 35 parts of fructus lycii, 8 to 10 parts of modified shellac and 12 to 16 parts of poly whey protein. The traditional Chinese medicine microcapsule is prepared, so that the effective components are protected, the effective time of the medicine is prolonged, the contact between bitter substances and taste buds is reduced, meanwhile, the modified shellac is prepared, the compactness of the microcapsule is enhanced, and the protection of the effective components is enhanced.

This invention discloses a method for processing organic Wuyi rock tea with triple aroma enhancement and high sweetness through heavy fermentation at 51.3℃, belonging to the field of tea processing technology. Using fresh Wuyi rock tea leaves as raw material, after withering and cooling with cold air, the tea undergoes four cycles of ambient temperature withering, each cycle including shaking, static fermentation, and cold air blowing, with the shaking time progressively extended. Then, three temperature-controlled heavy fermentation cycles are performed, with static fermentation at 51.3℃ for 35-45 minutes, and the shaking time progressively extended until the leaves reach a state of three parts red and seven parts green. Finally, a final aroma enhancement shaking is performed, followed by direct fixation. After light pressing, heavy pressing, and light pressing and kneading, the tea undergoes initial drying, cooling, and re-drying to obtain the raw tea. This invention coordinates the oxidation transformation and moisture changes of fresh leaves at different maturity levels, reducing the bitterness of the finished tea, improving floral and fruity aromas, sweetness, and flavor harmony, and enhancing aroma retention and quality stability during storage.