3results about How to "Reduce sourness" patented technology

The application discloses a coffee green bean flavor optimization roasting method based on a heat compensation model and suitable for full-specification direct fire equipment, and belongs to the technical field of coffee roasting processes. The method calibrates the preheating temperature by measuring the temperature loss value of the equipment, adopts 145-155 DEG C as the unified target bean temperature, adopts phased fire regulation to complete roasting, and adopts forced rapid cooling to lock the flavor after the roasting is completed. The application does not need to transform the equipment, can be suitable for 200g to industrial full-specification direct fire roasting machines, can effectively improve the problems of uneven astringency, smoky miscellaneous flavor and unstable batch flavor of coffee beans, and the finished product has prominent sweetness, clean flavor and obvious origin characteristics, is suitable for various high-quality coffee roasting production, and has strong practicality and popularization value.

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 relates to the field of ginger lily pickle production technology. The invention provides a ginger lily bud pickle made using *Lactobacillus paracasei* and its preparation method. The ginger lily bud pickle is prepared from the following raw materials in parts by weight: 230-270 parts ginger lily buds, 23-27 parts salt, 4-6 parts rock sugar, 5-7 parts small red chilies, 8-12 parts ginger, 0.8-1.2 parts Sichuan peppercorns, and 4-12 parts *Lactobacillus paracasei* bacterial culture. The ginger lily bud pickle prepared by this invention is appetizing and aids digestion, reduces sourness, has good crispness, and enhances texture.