58results about How to "Reduce sour taste" patented technology

The invention discloses sea-buckthorn juice and a preparation method thereof, relates to the field of food processing, and mainly aims to solve the problems of taste and flavor of conventional sea-buckthorn juice and soften the relatively strong sour and bitter taste. According to the technical scheme, the preparation method comprises the following steps: mixing clean sea-buckthorn with water, heating to pre-boil, and pulping so as to obtain primary sea-buckthorn pulp; adding pectinase into the primary pulp, and leaving to stand so as to obtain secondary sea-buckthorn pulp; performing centrifugal treatment on the secondary sea-buckthorn pulp, and removing the upper floating oil layer and the lower precipitate layer so as to obtain tertiary sea-buckthorn pulp; performing dilution treatment on the tertiary sea-buckthorn pulp, adding calcium carbonate to reduce the acidity to be 0.4-0.8%, and adding cane sugar to increase the sugar degree to be 8-12%, so as to obtain quaternary sea-buckthorn pulp; adding saccharomyces cerevisiae to ferment so as to obtain fifth-stage sea-buckthorn pulp; blending the fifth-stage sea-buckthorn pulp, and subsequently adding a stabilizer, so as to obtain sea-buckthorn juice. The sea-buckthorn juice is mainly applied to preparation of sea-buckthorn juice which is unique in flavor and high in nutrition value.

A Kimchi refrigerator that applies cold shock to Kimchi stored therein at predetermined time intervals, while a keeping mode is performed, so as to improve the taste of the Kimchi, wherein the time intervals are changed, and a control method of the same are disclosed. The Kimchi refrigerator includes a cooling system to cool the interior of the refrigerator in which Kimchi is stored, and a control unit to control the cooling system to perform a cold shock operation in which the interior of the refrigerator is cooled to a cold shock temperature lower than a keeping temperature at predetermined time intervals, for a predetermined period of time, while a keeping mode is performed. The control unit changes the time intervals.

The invention discloses a cultivation method capable of improving the quality of long-section bamboo shoots. The cultivation method mainly comprises the steps of bamboo forest selection, stand structure regulation, earth covering, forest land reclamation, fertilization, bamboo shoot harvesting and ecological pest control and prevention. In the step of earth covering, a long-section bamboo forest land is uniformly coated by yellow earth or red earth which is not cultivated from September to February in the next year, and stones and stalks in the yellow earth or the red earth which is not cultivated are removed, wherein the content of soil clay is 50-70 percent, the volume weight of the soil clay is about 1.2, the pH value is 4.5-5.5, and the earth covering thickness is 25-35cm. According to the technology, the high-quality bamboo shoot operation of long-section bamboos for 3-5 years can be maintained by virtue of one-time earth coating, the bamboo shoot formation period can be prolonged for about 15 days, the quality of the bamboo shoots is improved, and the economic value is increased.

The invention discloses rose dry white wine and a preparation method thereof. The rose dry white wine is prepared from dry white wine and rose flowers; at a certain pH value (2.5-4.0), laccase and diatomite, which are scientifically combined, are used for decolorizing a rose flower jam, so that 88-92% of phenols and 93-97% of anthocyanidin in the rose flower jam are removed; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation; the obtained rose dry white wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry white wine which is aged for 8-10 years in quality index; and the rose dry white wine is good in aging effect, short in cycle, high in efficiency and good in color and taste stabilities.

The invention discloses a pine needle tea bag and a preparation method thereof. The pine needle tea bag is prepared from the following raw materials in part by weight: 30 to 90 parts of fine pine needle powder, 10 to 30 parts of pine needle extract, or 30 to 60 parts of fine pine needle powder, 10 to 30 parts of pine needle extract, 5 to 15 parts of fine ginseng powder and 15 to 30 parts of fine kudzuvine root powder, or 30 to 60 parts of fine pine needle powder, 10 to 30 parts of pine needle extract, 10 to 30 parts of fine ganoderma lucidum powder and 10 to 30 parts of fine kudzuvine root powder. The produced pine needle tea has naturally green color, thick fragrance and pure mouthfeel; the components of the beverage are easily absorbed by the human body; and the beverage is a health-care beverage which is suitable for both the old and the young.

The invention discloses a method for reducing the acerbity of an emblic leafflower fruit juice and a product obtained therefrom. The method comprises the steps: squeezing emblic leafflower fruits into a juice, adding pectinase, carrying out enzymolysis, extracting, and filtering to obtain the emblic leafflower fruit juice; mixing the emblic leafflower fruit juice with soybean peptide, carrying out a reaction, and filtering to obtain a filtrate, namely the emblic leafflower fruit juice product; or mixing the emblic leafflower fruit juice with soybean peptide, carrying out a reaction, filtering, spray-drying the filtrate, to obtain the emblic leafflower fruit juice product; or spray-drying the emblic leafflower fruit juice, and mixing the obtained emblic leafflower fruit juice powder with a soybean peptide powder, to obtain the emblic leafflower fruit juice product. The buffer system formed by the soybean peptide decreases the sour degree of the emblic leafflower fruits, and reduces sour taste in mouth.

The invention discloses black tea with rich gamma-aminobutyric acid and mulberry leaves and a method for manufacturing the black tea. Low-temperature, mechanical damage and anaerobic treatment are comprehensively applied to processing black tea with mulberry leaves, and accordingly the black tea with the rich gamma-aminobutyric acid and excellent sensory quality is developed. A technique for processing the black tea with the rich gamma-aminobutyric acid and the mulberry leaves particularly includes processing fresh leaves; carrying out fine manipulation and anaerobic enrichment on the fresh leaves; rolling the fresh leaves; fermenting the fresh leaves; drying the fresh leaves and the like. The black tea and the technique have the advantages that finished products of the tea have black broom stripes, the dried tea has baking aroma, liquid has bright orange red colors after the dried tea is brewed, the aroma contains specific aroma of the mulberry leaves and aroma of leaves for glutinous rice dumplings, and the liquid tastes mellow, thick and refreshing; the content of the gamma-aminobutyric acid can be higher than 3mg/g, and accordingly excellent healthcare effects can be realized.

The invention provides a fermentation system and a fermentation method for strawberry wine. The fermentation system for the strawberry wine comprises: a base and a tank body, wherein the tank body isarranged at the top part of the base. According to the fermentation system and the fermentation method for the strawberry wine provided by the invention, through a crushing structure, a strawberry rawmaterial can be rapidly crushed; through arrangement of arc-shaped blocks, strawberries can be effectively ground, so juice in the strawberries can be conveniently and rapidly extruded out; through arrangement of two crushing wheels, the strawberries can be well rolled and crushed, and rolling and crushing are thorough, so the blind area of crushing is reduced, and the juice can be fully sucked;through arrangement of a filtering structure, pulp is prevented from existing to affect the taste of the strawberry wine; subsequent better cleaning is facilitated; the fermentation speed of the strawberry wine during brewing is effectively increased; fragrance of the strawberry wine is prevented from being emitted; and the original flavor is effectively reserved.

The invention relates to the field of health-care tea, and discloses hippophae rhamnoides fruit health-care tea and a preparation method thereof. The hippophae rhamnoides fruit health-care tea is characterized by comprising hippophae rhamnoides fruits, hippophae rhamnoides leaves, hippophae rhamnoides fruit paste, hippophae rhamnoides fruit seed shells and hippophae rhamnoides fruit seed oil. Thepreparation method comprises the following steps of firstly, thoroughly cleaning hippophae rhamnoides fruits, peeling the cleaned hippophae rhamnoides fruits, dicing the peeled hippophae rhamnoides fruits, uniformly mixing the hippophae rhamnoides fruit dices with the hippophae rhamnoides fruit paste to obtain a mixture, putting the mixture into water for thorough cooking, uniformly mixing the hippophae rhamnoides leaves with the hippophae rhamnoides fruit seed shells, and performing crushing so as to obtain first crushing substances; filtering the cooked mixture to obtain filter residues, uniformly mixing the filter residues with the first crushing substances, performing standing, and performing cooling; and finally, mixing products obtained in the previous step with the hippophae rhamnoides fruit seed oil, and performing uniform blending so as to obtain the tea beverage. The problem that the hippophae rhamnoides fruits are rich in various nutrition but are difficult to eat directly because of miserable mouth feel is solved.

The invention relates to the field of fruit wine production, and particularly relates to a preparation method of black mulberry and blueberry dry red wine. The preparation method comprises the following steps of: weighing 10-90 parts of black mulberries and 10-90 parts of blueberries in parts by weight for later use; crushing and uniformly mixing the black mulberries and the blueberries; adding cane sugar according to the required alcoholic strength of the dry red wine and raw sugar; adding wine yeast and pectinase to a product obtained from the last step for primary fermentation at 20-25 DEG C for 6-9 days, filtering the fermented product, and taking filtrate for later use; carrying out secondary fermentation on the filtrate obtained from primary fermentation and filtration for 25-35 days; and filtering the product to obtain the black mulberry and blueberry dry red wine. The preparation method is short in brewing time; and the brewed dry red wine is good in mouth feel and has a good health care function.

The invention discloses a processing method of roxburgh rose freeze-dried powder in the technical field of food processing. The roxburgh rose freeze-dried powder comprises a roxburgh rose stock solution and high fructose corn syrup. The high fructose corn syrup accounts for 14%-16% of the weight of the roxburgh rose stock solution. According to the scheme, only the high fructose corn syrup is added into the rosa roxburghii tratt stock solution according to a specific dosage, namely, the high fructose corn syrup accounts for 14-16% of the weight of the rosa roxburghii tratt stock solution. Therefore, the taste problem is greatly solved. The sour and astringent taste of the product is obviously reduced, and the obtained product is not proper in sweetness. The rosa roxburghii tratt freeze-dried powder is simple in components and low in content of high fructose corn syrup. Compared with existing rosa roxburghii tratt products, the rosa roxburghii tratt freeze-dried powder produced from rosa roxburghii tratt fruits in the same production place is higher in content of various vitamins in the rosa roxburghii tratt freeze-dried powder compared with products with the same weight.

The invention discloses a method for brewing pomegranate wine with fresh flavor, comprising the steps of Step 1, selects pomegranate to cut peel & film after washing, place the peel & lining film pomegranate into the clear water for boiling, the boiled decoction of pomegranate peel is regarded as spare, then stripped pomegranate fruit is put into glass jar, sucrose solution is added for sealing; Step 2, soaked and sealed pomegranate fruit should be mashed, adds pomegranate peel decoction for standing, joins activated yeast for fermentation; Step 3, fermented liquid of pomegranate wine is strained from fermentation broth after the completion of fermentation, repacked into oak barrel for storage, freezed after storage, precipitation is strained out after freezing, to obtain the finished products of pomegranate wine after high temperature sterilization. The method has the following beneficial effects: adopting two steps fermentation process of the whole fruit fermentation and repeated fermentation of liquid, reducing the acidity flavor in the pomegranate wine products, making the produced pomegranate wine has fresh fruit flavor, and the taste is lively and actively.

The invention relates to nutritional sorghum fruit wine. The fruit wine is prepared from, by mass, 100 parts of lemons, 40-80 parts of cherries, 80-100 parts of sorghum, 30-40 parts of honey, 0.5-1 part of glucose yeast, 0.2-0.8 part of baijiu yeast and 0.5-1.5 parts of glucoamylase. The lemons, the cherries and the sorghum are fermented initially and fermented again to prepare the fruit wine. The prepared nutritional sorghum fruit wine contains rich vitamins, mineral substances and various elements necessary for the human body, has the effects of maintaining beauty, keeping young, invigorating qi and blood and enhancing body immunity, and is pleasant in fragrance, pure in mouthfeel, low in alcohol concentration and suitable for most groups to drink.

The invention discloses a meyerozyma caribbica L-3 strain. The strain is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC M 20191069. By detecting the content of tartaric acid, oxalic acid, malic acid, citric acid and other organic acids in fruit juice, the inventors find that the content of each organic acid in the fruit juice treated by the strain L-3 is significantly reduced, so that the strain can be used to reduce the acidity of the fruit juice. The invention can provide the effective deacidification strain and a deacidification method for the fruit juice, and the strain and the method can be used to improve the flavor quality of the fruit juice, increase the added value of products, and have broad application prospects.

The invention provides strong flavor type fructus hippophae Baijiu and a preparation method thereof. The strong flavor type fructus hippophae Baijiu is prepared from the following components according to percentage content: 10 percent to 30 percent of a compound fruit pulp extracting solution, 0.5 percent to 2 percent of stevia rebaudiana extract, 0.2 percent to 1 percent of peppermint oil and the balance of strong flavor type Baijiu. According to the strong flavor type fructus hippophae Baijiu, compound fruit pulp and the strong flavor type Baijiu are compounded at a ratio; a fruit flavor is increased on the basis of an original fruit flavor and the taste is rich and sweet, is mellow and has a long aftertaste; the mouth feel has a rich hierarchy and the spicy taste of traditional Baijiu is improved; the fruit pulp contains rich nutrient elements and is used for brewing, and effective components are easily dissolved out, so that the comprehensiveness of nutrients is improved; the strong flavor type fructus hippophae Baijiu has a good health-care effect and is suitable for a lot of people to drink.

The invention discloses strong-flavor dry white aromatized wine and a method for preparing the same. The strong-flavor dry white aromatized wine and the method have the advantages that the strong-flavor dry white aromatized wine is made of dry white wine and flos rosae rugosae, flos rosae rugosae jam is decolorized by the aid of scientifically compounded laccase and diatomaceous earth under the condition of certain pH (potential of hydrogen) values (of 2.5-4.0), and 88-92% of phenols and 93-97% of anthocyanidin in the flos rosae rugosae jam can be removed; low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, so that functional substances and aroma components in the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, and proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes; aging can be accelerated by the aid of the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, accordingly, quality indexes of the strong-flavor dry white aromatized wine are equivalent to the vinosity of existing fermentation type common dry white wine which is aged for 8-10 years, good aging effects can be realized, the method is short in period and high in efficiency, and the strong-flavor dry white aromatized wine is good in color and taste stability.

The invention discloses a spray for relieving oral and throat diseases, and a preparation method thereof. The spray is prepared from the following raw materials in parts by weight: 3-5 parts of Baiyaojian (cake-shaped traditional Chinese medicine prepared by fermenting the fruit of Chinese magnoliavine with tea), 3-5 parts of green tea, 3-5 parts of mint, 0.05-0.1 part of polyvinylpyrrolidone, 0.12-0.15 part of sweetening agent, 0.03-0.05 part of menthol, 5-10 parts of ethanol, and 90-95 parts of water. Through the precipe and the screening of the additives, the problem that the Baiyaojian isobvious in sour taste and bad in compliance can be well solved, the prepared spray is sprayed into the oral cavity, the medicine liquid immediately contacts with the oral cavity and the throat sufficiently, the oral and throat diseases can be effectively relieved. The spray has good effects of diminishing inflammation, relieving pain and sore throat, is convenient for use, and has the special flavors of the green tea and the mint, the breath is fresh after using the spray, and the spray is a good medicine in household necessities.

The invention provides a preparation method of sodium butyrate granules and a tail gas treatment method of the sodium butyrate granules. The invention relates to the field of preparation of non-antibiotic growth-promoting feed additives. The preparation method mainly comprises the following steps: preparing a sodium butyrate raw material, mixing the components, extruding the mixture into strips, granulating the mixture, and performing shot blasting and drying. The invention also relates to the treatment method for tail gas in preparation of the sodium butyrate granules. The treatment method comprises the following steps: collecting tail gas obtained by spray drying, treating the tail gas through a heat exchanger so as to collect heat in the tail gas, and then treating the cooled tail gas through a two-stage water film scrubber tower so as to obtain clean tail gas; and finally, performing heat exchange through the heat exchanger, and compensating heat for the storage tank through the jacket and discharging the residual clean gas. The preparation method of the sodium butyrate granules is safe, simple, convenient, good in controllability, environment-friendly and reliable.

The invention discloses moringa wine and a preparation method thereof and belongs to the technical field of food processing. The moringa wine comprises the following raw materials: moringa leaves, passion flower juice, a flavoring agent and a leavening agent. The preparation method comprises the following steps: preparing a moringa base solution, mixing the moringa base solution and the passion flower juice, activating the bacterial agent, performing alcoholic fermentation, blending, performing secondary fermentation, clarifying, filtering, sterilizing and filling, thereby obtaining the finished product. The moringa wine prepared by the method disclosed by the invention has rich flavor, is capable of improving the quality of the traditional moringa wine, is enriched in multiple nutritionalingredients, and meets the needs of the masses. The moringa wine disclosed by the invention meets the food safety requirement, the product quality is innovated, and the moringa wine product is enriched.

The invention discloses a dry white scented wine and a preparation method thereof. Using dry white wine and roses as raw materials, scientifically compound laccase and diatomaceous earth at a certain pH value (2.5-4.0) to process the rose sauce Decolorization can remove 88-92% of phenols and 93-97% of anthocyanins in rose sauce; organically combine low-temperature extraction technologies such as high-voltage pulse electric field, microwave, ultrasound, and biological enzymatic hydrolysis to preserve roses to the greatest extent Functional substances and aroma components of flowers; using probiotics such as functional Lactobacillus plantarum as starter, variable temperature fermentation and batch inoculation can maximize the proliferation of probiotics and the maximum accumulation of functional metabolites; the high-voltage pulse Combined aging with electric field, ultrasonic technology and peracetic acid, the quality index of dry white flavored wine obtained is equivalent to the quality of existing fermented ordinary dry white wine aged for 8-10 years, with good aging effect, short cycle and high efficiency , color and taste stability.