121results about How to "Reduce sourness" patented technology

The invention discloses a preparation method of dessert type flavored fermented milk. The method comprises the following steps: a maillard reaction is carried out on raw milk; the temperature of the milk obtained in the last step is lowered to 40 DEG C to 45 DEG C, and the milk is evenly mixed with caramel syrup and auxiliary materials; after the milk obtained in the last step is homogenized, pasteurization is carried out; leavening agent is added to the milk obtained in the last step to carry out fermentation; and a pot is turned over to cool. The dosage of the raw milk is 80% to 95%, the dosage of the caramel syrup is 1% to 16%, the dosage of sweet taste materials is 2% to 5%, the dosage of thickener is 0.3% to 2%, and the dosage of the leavening agent is 0.002% to 0.01%. The invention further discloses the dessert type flavored fermented milk prepared through the mentioned method. The dessert type flavored fermented milk is good in taste in a quality guarantee period, and is good in characteristic taste and a sour feeling is obviously lower than that of normal flavored fermented milk products in a shelf life, and product market potential is huge.

The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

The invention provides a method for fermenting fruit and vegetable pulp by adopting plant probiotics, and is used for solving the problems that low-acid and acidic fruit and vegetable puree has shorter shelf life, the product flavor is not good, the processing cost is high and nutrition loss is serious during processing. The method is specifically completed by the steps of fruit and vegetable pretreatment, crushing, softening, fruit and vegetable pulping, mixing, primary sterilization and cooling, fermentation, centrifuging, degassing, homogenization, secondary sterilization and cooling and sterile filling. The method has the beneficial effects that the fruit and vegetable pulp with weaker acidity is fermented by different lactobacillus to generate plenty of organic acids, such as lactic acid, thus reducing the pH value of the fruit and vegetable pulp, generating better fermentation flavor at the same time, reducing the sterilization conditions and retaining the nutrients of fruit and vegetables and increasing the nutrients of the fermentation product while saving cost; meanwhile, the fermented fruit and vegetable puree is centrifuged by a horizontal spiral centrifuge to separate yeast mud, thus effectively improving the utilization stability of the fermented fruit and vegetable pulp in the beverage industry.

The invention discloses a passion fruit and blueberry juice drink and a preparation method thereof. The preparation method comprises the following steps: performing high-pressure treatment to obtain passion fruit pulp, performing enzymolysis to obtain blueberry juice, mixing the passion fruit pulp, the blueberry juice and momordica grosvenori juice in a ratio, adding pure water, homogenizing, filtering, collecting filtrate, canning, and performing ultra-high temperature instant sterilization to obtain the passion fruit and blueberry juice drink. The passion fruit and blueberry juice drink is palatable in sourness and sweetness, healthy and natural.

The invention relates to the technical field of food, and discloses a preparation method for chicken protein enzymolysis liquid and the prepared chicken protein enzymolysis liquid. The preparation method for the chicken protein enzymolysis liquid comprises the following steps of: crushing cleaned fresh chicken pieces, adding water to soak the crushed chicken, regulating the pH value to be between 6.8 and 7.2, adding protease, performing enzymolysis for 2 to 3 hours at the temperature of between 50 and 55 DEG C, filtering, collecting the filtrate, and thus obtaining the chicken protein enzymolysis liquid, wherein the mass ratio of the fresh chicken pieces to the protease is 100:3-100:6, and the protease consists of composite protease and flavor protease in a mass ratio of 1:3. The chicken protein is hydrolyzed by adopting a biodegradation technology under the combined action of the composite protease and the flavor protease, so that the hydrolysis degree of the protein can be improved, the content of leucine with effect of improving the flavor is improved, sourness and bitterness of the enzymolysis liquid are weakened, the delicate flavor of the enzymolysis liquid is improved, the mouthfeel is improved, and the chicken protein enzymolysis liquid has fresh taste and thick fragrance.

The invention provides a method for brewing wild bilberry ice wine by utilizing complex enzyme enzymolysis and a low-temperature oxygen-free fermentation technology, and belongs to the field of alcoholic beverage preparation. The method comprises the following processes: putting off wild bilberry harvest when the temperature is lower than -5 DEG C, carrying out complex enzyme enzymolysis, carrying out low-temperature oxygen-free pure-bred yeast fermentation under the protection of carbon dioxide, adding blueberry laevulose for secondary fermentation, ending the fermentation according to a physical method, carrying out low-temperature storage with an oak barrel, bottling for storage, and the like. The method has the advantages that the defect that the conventional blueberry wine is thin and highly acid is overcome; and the fruity and the fragrant characteristics are enhanced. Therefore, the wild bilberry ice wine brewed according to the method tastes sweet and intense, has strong blueberry fruity flavor and bouquet, and looks clear and pretty.

The present invention provides an oral cavity composition with which brief treatment using the same yields a high effect for dental cavity prevention and an excellent dental hyperesthesia preventive and treatment effects, and a method of treatment using such a composition. The oral cavity composition according to the present invention contains a first composition (A) containing a fluoride ion-supplying compound, an inorganic phosphoric acid and a salt thereof, and a second composition (B) containing a calcium salt of organic acid, with an organic acid constituting said calcium salt of organic acid having a pKa value ranging from 3 to 11, or at least one pKa value ranging from 3 to 11 when said organic acid has plural pKa values, wherein said first composition (A) and said second composition (B) are discretely packed from each other so that said two compositions can be alternately used and then come to be mixed with each other at a tooth region when applied thereto.

Beverage products are provided which include at least one steviol glycoside (e.g., rebaudioside A) erythritol, and an acid component. The beverage product has a titratable acidity in the range of, e.g., about 9 to about 11, and about 8.75 to about 10.25. The beverage product has a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio to increase sweetness and to reduce tartness and bitterness of beverages made with natural sweeteners.

The invention discloses a processing method for Peru squid strips. Peru squids are pre-cleaned and cut into strips to obtain strip-shaped squids, and the following steps are performed on the strip-type squids in sequence: (1) putting the strip-type squids into acid removal liquid for immersion, wherein the acid removal liquid consists of 0.5-5% Ca(OH)2, 0.5-5% edible salt and the balance being water, and then rinsing the strip-type squids; (2) draining the water of the strip-type squids obtained in the step (1), adding the strip-type squids into blend seasonings for vacuum seasoning; (3) drying the seasoned strip-type squids for drying until the water content is 35-55 percent to obtain the Peru squid strips. According to the method disclosed by the invention, the sour of the Peru squid strips can be effectively reduced.

The invention relates to a black chokeberry fruit wine which is prepared from the following raw materials in parts by weight: 105-130 parts of apple, 135-165 parts of black chokeberry, 135-165 parts of white granulated sugar, 0.09-0.11 part of food-grade sodium metabisulfite, 0.27-0.33 part of pectinase, 0.025-0.035 part of yeast powder, 0.45-0.55 part of yeast nutrient material and 0.09-0.11 part of amylase. The preparation method comprises the following steps: taking the apples, and pressing to obtain crude apple juice; carrying out enzyme treatment on the crude apple juice, filtering, and sterilizing to obtain sterilized apple juice; and taking the black chokeberry, crushing, adding the white granulated sugar, water, the rest pectinase, yeast powder, yeast nutrient material and food-grade sodium metabisulfite, uniformly mixing, fermenting, filtering, adding the sterilized apple juice into the obtained liquid, fermenting, filtering, taking the clear solution, and carrying out high static pressure treatment, thereby obtaining the black chokeberry fruit wine. The black chokeberry fruit wine has pure vinous flavor and natural aroma of the raw material fruits, and has the health care functions of resisting oxidation, lowering the blood sugar, softening the blood vessels and the like.

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 a vitamin C chewable tablet, comprising the following components in mass percent: 18.36% of direct pressure level Vc particles, 48.15-56.4% of sweetener, 4.45-10% of silica, 1.0-1.88% of eudragit, 8.51-19.3% of microcrystalline cellulose, 0-7.42% of maltodextrin, 0.6-1.0% of essence and 1.1-1.75% of magnesium stearate. The invention further discloses a preparation method of the vitamin C chewable tablet. According to the vitamin C chewable tablet disclosed by the invention, Vc and Vc salt are used as active ingredients, and the eudragit is added into the formula to increase the product stability and reduce the bitter taste. According to the method disclosed by the invention, the fluidity of materials is increased, and the formula and the preparation method are improved to enhance such properties of the product as appearance, taste, hardness, brittleness, disintegrating time, etc.

The present invention relates to natural and functional bean-curd having good storage stability and comprising various nutrients contained in Japanese apricots and red algae as well as those of soybean, which is - prepared by using fruit vinegar and red algae as natural coagulant. In the present invention, red algae and fruit vinegar employed as coagulant serves as inorganic salts and as organic acid, respectively, to coagulate bean-curd, so that two coagulation principles work together, and thus it is distinguishable from conventional process for preparing bean-curd. The process according to the present invention comprises the steps of 1) washing and immersing soybean with water; 2) adding water and finely pulverizing the mixture by the use of a mixer to prepare bean paste! 3) heating the bean paste and removing bean-curd dregs to provide soybean milk; 4) introducing natural coagulant thereto and coagulating the soybean milk with stirring to provide uncurdled bean- curd; and 5) pouring the uncurdled bean-curd on a mold on which a hemp cloth is laid and compressing it to provide bean curd.

The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fibre content and/or lower the fat content of an acidified dairy food.

The invention discloses a processing method of sugar-free preserved green plums. According to the method, a salt pickling step is omitted; sugar alcohol type substances including xylitol, maltitol and the like penetrate into green plums so that the sweetness of the green plums is increased; meanwhile, part of contained organic acids can be transferred out; the content of the organic acids is reduced by using microbial fermentation so that a sweet-acid ratio suitable for eating is obtained; and in the process, the rigidity and the crispiness of the green plums are increased by the common effects of pectin methylesterase and calcium ions, so that the sugar-free healthy green plums which are suitable for being directly eaten are obtained. According to the method, the pectin methylesterase is used for catalytically hydrolyzing methoxyl of pectin to obtain pectic acid; the calcium ions obtained by ionizing the pectic acid and calcium lactate act with one another and the rigidity and the crispiness of the green plums are improved in the existence of a bridging effect of the calcium ions; and the problems that pulp is soft and rotten in processes of pickling and fermenting the green plums, and storing the preserved green plums are solved.

The invention discloses a method for brewing blending mature vinegar by applying an immobilized targeted multi-microorganism strain. The method comprises the following steps of: carrying out co-immobilization treatment on the targeted strains separated out from the yeast for making hard liquor, and then adding the cultured seed mash obtained through the cultivation and fermentation of the co-immobilization strains instead of part of yeast for making hard liquor to the liquid state thick mash alcoholic fermentation stage and solid state alcoholic fermentation process for mature vinegar brewing,wherein the co-immobilization strains are alternated and subjected to enzyme system complementary in the fermentation process and are synergistically fermented in the alcohol fermentation stage and the acetic fermentation stage, so that metabolites are rich in the end of fermentation, and the mature vinegar is sour, soft and palatable and has mellow taste.

The invention discloses a box-packed bean curd. The box-packed bean curd is made from 11-14 baume degrees of soybean milk and 3-5% by soybean milk mass of a composite coagulator water solution, wherein the composite coagulator water solution is prepared by mixing a composite coagulator and water according to the mass ratio of 1:2-4, the composite coagulator is prepared from, by mass, calcium sulfate 65-75%, glucolactone 20-30%, magnesium chloride 2-5%, and the sum of the components is 100%. The box-packed bean curd is hygienic and safe, good in toughness, stable in quality and convenient to store and transport, has a fine and smooth taste, is not tender after long-time boiling and is suitable for long-distance sales. The invention further provides a processing technology of the box-packed bean curd. The processing technology comprises the steps of material selection, soaking, cleaning, pulping, pulp screening, pulp flushing and the like, is simple in process step, good in operability and low in production cost and is suitable for industrialized large-scale production.

The invention discloses a modern big-pot brewing method of duck-blood glutinous rice and gingko low-alcohol yellow rice wine, and belongs to the technical field of food processing. The modern big-pot brewing method comprises the following steps: polished round-grained rice is taken as the base stock, and mixed with duck-blood glutinous rice and gingko, so that the contents of such active substances as biochrome and ginkgolides in the final yellow rice wine product can be improved; high-temperature alpha-amylase and saccharifying enzyme are respectively adopted for two-step enzymolysis; the raw materials subjected to enzymatic saccharification are mixed with a saccharomyces cerevisiae Chinese yeast for fermentation; after main fermentation, Galactomyces geotrichum KG-1 is added for further fermentation and low-temperature maturation; squeezing, filtering clarification, sterilization and filling are performed to obtain the duck-blood glutinous rice and gingko low-alcohol yellow rice wine. The modern big-pot brewing method for the duck-blood glutinous rice and gingko low-alcohol yellow rice wine has the benefits that as the raw-material high-temperature enzymolysis soaking process is adopted, the processing time is remarkably shortened; as Galactomyces geotrichum KG-1 participates in fermentation of the yellow rice wine, the product alcoholic strength is low, the taste is mellow and refreshing, and the health-care function is enhanced.

The invention relates to the technical field of beverage food, in particular to a fermented roxburgh rose fruit beverage and a manufacturing method thereof. The manufacturing method comprises the following steps: taking roxburgh rose fruit pulp as a main raw material, adding licorice, pitaya pulp and grosvenor momordica fruits, conducting mixed fermentation to regulate an acerb taste caused by a large amount of tannin in the roxburgh rose fruits, adding a salvia officinalis extracting solution and litchi juice to the fermentation liquor after the fermentation is completed so as to obtain the fermented roxburgh rose fruit beverage with a sweet taste, soft mouth feel and no acerb taste.

The invention discloses blueberry tree leaf health tea and a preparation method thereof. So far, little study and development of blueberry tree leaves is available. The preparation method of blueberry tree leaf health tea comprises the following steps: (1) picking: picking new leaves on the blueberry tree branches after August or tender leaves on the blueberry treetop; (2) tedding: airing the picked new leaves on the blueberry tree branches or tender leaves on the blueberry treetop, and making the blueberry tree leaves in a plant dormant state so that the blades become soft and are dehydrated and softened; (3) withering: performing withering treatment of the blueberry tree leaves; (4) high-temperature sterilization; (5) airing treatment, wherein the temperature is controlled at 40-50 DEG C; (6) rolling and shaping: rolling the blueberry tree leaves in a rolling machine; (7) drying treatment; and (8) carefully choosing and packaging. The invention is applied to blueberry tree leaf health tea and a preparation method thereof.

The invention relates to a soft pear fruit vinegar beverage and a production method thereof. The soft pear fruit vinegar beverage takes soft pears as a raw material and is produced with processes of fruit sorting, storing, juicing, instant high-temperature sterilization, enzyme treatment, primary fermentation, secondary fermentation, preparation, filtering, desaeration, encapsulation and sterilization. The soft pear fruit vinegar beverage is simple in production method and low in cost, and the soft pear fruit vinegar in the beverage has prominent fruit fragrance, strong vinegar fragrance and distinct flavor.

The invention belongs to the technical field of food and relates to an antiseptic fresh-keeping method for ready-to-eat wet noodles. The method comprises the steps of weighing flour and lysozyme powder, adding the lysozyme powder into water to obtain a lysozyme solution, adding the lysozyme solution into the flour, and stirring and kneading the flour until the surface of dough is smooth, wherein the addition amount of the water is 30-35% of the mass of the flour, and the addition amount of the lysozyme powder is 0.2-0.8% of the mass of the flour; leavening the dough, using a dough pressing machine for pressing the leavened dough into slices, and then cutting the slices into noodles; boiling the noodles in boiling water, then quickly fishing out the noodles for rinsing with cold water, anddraining the noodles to obtain the fresh wet noodles; soaking the fresh wet noodles in a sodium lactate buffering solution with the pH value of 4-6, and fishing out the noodles twice for draining to obtain the wet noodles soaked with sodium lactate; finally, packaging and sterilizing the noodles to obtain the ready-to-eat wet noodles. By using the method for processing the ready-to-eat wet noodles, the shelf life is obviously prolonged, and the sour taste of the noodles is obviously reduced; moreover, the method can fully utilize existing ready-to-eat wet noodle production lines and is simpleand easy to popularize.

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 belongs to the field of fruit processing and relates to frozen kumquat juice and a production method thereof. The frozen kumquat juice is prepared from juicy frozen kumquats obtained by applying low-temperature harm treatment. The production method comprises the following steps: putting fresh kumquats in a uniform-temperature or a temperature-variable state under a low-temperature harm critical temperature value for a period of time until peels, cores, pulp tissues and peel oil gland layers are damaged; arranging the kumquats at a uniform-temperature temperature or a temperature-variable temperature of 0.2-52 DEG C for a period of time to enable fruits to be subjected to katabolism and hydrolysis metabolism so as to realize softness and succulency of fruit bodies; or carrying out slight overflowing of essence oil and juice of the peel oil gland layers to prepare frozen kumquats with juice content; and directly squeezing the frozen kumquats or crushing and removing cores, and pulping to prepare the frozen kumquat juice. The juice can keep nutritional value and sweetness of the kumquats and is a natural and green food; the production method is simple and the juice is suitable for industrial production.

A method for tuna deodorization, deacidification and flavor increasing. The method comprises washing and screening the tuna, and cutting the tuna into blocks; and immersing the fish bloks into a glutamine transaminase solution with a weight percent concentration of 1.0 to 1.5 % at a temperature of 4 to 28 DEG C for 1.5 to 6.5 hours to get the quality-improved fish blocks. Muscle fibers of the fish blocks are not bonded but separated after the tuna fish blocks with such size are immersed in the glutamine transaminase solution with the concentration, with a cohesive force among the muscle fibers being 0.5 to 0.7 and the hardness being less than 220, so that the fish is tenderized, quality of the muscle fibers is improved at the same time, with fish elasticity being more than 0.85, and acidity of the tuna fish is reduced meanwhile. The method for tuna deodorization, deacidification and flavor increasing enables that the muscle fibers of the fish blocks are not bonded but separated, the fish is tenderized, the quality of the muscle fibers is improved, the elasticity is increased, and the acidity of the tuna fish is reduced.

The invention discloses a method for cooperatively fermenting thick broad-bean sauce by lactobacillus and zygosaccharomyces rouxii, and belongs to the technical field of bioengineering fermentation. According to the lactic acid bacteria and yeast synergistic fermentation method provided by the invention, lactobacillus ferulae and zygosaccharomyces rouxii are adopted for co-culture, so that the formation rate and content of amino acid nitrogen and free amino acid in the sauce mash prepared by the method are higher, and particularly glutamic acid and aspartic acid can endow the sauce mash with delicate flavor; the titratable acid in the sauce mash is also controlled in a better range, so that the sour taste in the sauce mash is reduced; flavor substances such as esters, carbonyls, phenols and the like are also remarkably improved, and the sauce mash is endowed with scorch aroma, cheese, cloves and the like. The quality and taste of the thick broad-bean sauce are improved.