419results about How to "Reduce taste" patented technology

The present invention provides a unique process and system for brewing beverages for retail or commercial use where the key brewing parameters are independently controlled to produce multi-cup batches of brewed beverage of optimum taste. This invention is applicable to both retail and commercial applications and is scalable in quantities ranging from one cup to three gallons or more of brewed beverage. Since the extraction and solid-liquid separation are conducted separately and independently, the present invention decouples these two operations to avoid reduction in taste quality while still being able to provide large multi-cup batches.

Toothpaste incorporating chlorhexidine bigluconate for improved adhesive onto the surface of the teeth. A second embodiment discusses the use of triclosan and in combination with sodium monofluorphosphate for use in the toothpaste.

Tobacco products comprising smokeless tobacco products and active ingredients, including those that antagonize nicotinic acetylcholine receptors, the TRPV1 channel, and / or the TRPA1 channel are disclosed. Nicotine replacement therapies comprising active ingredients, including those that antagonize nicotinic acetylcholine receptors, the TRPV1 channel, and / or the TRPA1 channel. The active ingredient may reduce or eliminate sensory irritation arising due to use of the product. Analgesic compositions comprising active ingredients. Methods of reducing taste and sensory irritation by employing an active ingredient.

Disclosed is a pouch equipped with an internal pressure discharge unit capable of automatically discharging gas or steam while preventing contents from being solidified. The pouch includes a sealing part formed at a side end of the pouch, a content retaining part, a sealing weak part formed at an upper portion of the sealing part, a content holding part positioned in line with the sealing weak part such that a front end of the content holding part is open when the sealing weak part is widened, and a gas discharge line formed in the content holding part and communicated with an outer end of the sealing part. The contents are prevented from being leaked out of the pouch even if the heating time is extended, and the gas is prevented from being discharged out of the pouch, thereby minimizing evaporation of moisture from the contents.

The invention relates to methods and compositions for masking the taste of minerals in ingestible products. In particular, tannic acid glycyrrhizin and acesulfame potassium are added to compostions comprising minerals such as potassium, calcium, magnesium, iron, copper, chromium, zinc and mixtures in order to reduce or eliminate the unpleasant taste or aftertase associated with these minerals.

The invention relates to the field of food processing, in particular to a preparation method of dragon fruit juice. The preparation method comprises the steps of sorting and slicing; preparing dragon fruit peel juice; preparing diced dragon fruit; preparing lychee juice; blending the dragon fruit juice; sterilizing; filling, and the like. The dragon fruit juice prepared by the preparation method is sweet and tasty, is not added with any synthetic materials such as pigments, essences and preservatives and sufficiently utilizes peel, fruit pulp and fruit seeds of dragon fruit in the preparing process; no raw materials are wasted; and the obtained juice comprises all nutrition ingredients of dragon fruit. Lychee and dragon fruit are ingenuously matched, so that the prepared juice is mild and is suitable for people with different constitutions to drink; and meanwhile, lychee is sweet in taste and also improves taste of the juice by being matched with dragon fruit.

The present invention has objects to provide a method of lowering the unpleasant taste and / or smell of compositions, and an agent for lowering unpleasant taste and / or smell. The objects are solved by providing a method of lowering unpleasant taste and / or smell, comprising a step of incorporating an saccharide derivative of α,α-trehalose in compositions; a composition with lowered unpleasant taste and / or smell, obtainable by the method; and an agent for lowering unpleasant taste and / or smell, comprising an saccharide derivatives of α,α-trehalose as an effective ingredients.

The invention discloses a fresh fruit jelly and preparation method thereof. The raw materials of the fresh fruit jelly comprises: water, fresh pulp, golden syrup, white granulated sugar, composite glue, citric acid, sodium citrate, sweetening agent, essence, color protecting agent, anticorrisive agent and pigment; the preparation method of the fresh fruit jelly comprises the following steps: A, treating fresh fruits; B, making jelly material liquid; C, fusing the fresh fruit pieces into the jelly material liquid and obtaining the fresh fruit jelly. In the invention, the pulp treatment includes microwave heat treatment, dezymotizing and sterilization, the treatment time is 1 / 10 of the can heat treatment time, which maintains the fresh taste and flavor of the fruit and reduces the loss of nutrition components such as vitamins; and vacuum stain is used, which shortens time and the whole flow.

The invention relates to a food processing method of a motor under-set-type food processing machine and the food processing machine, and belongs to the field of food processing. The food processing method at least comprises a heating stage, a first cooking stage and a wall-breaking and grinding stage, wherein in the heating stage, food in a stirring cup is heated to be boiling by virtue of a heating device; in the first cooking stage, the food in the stirring cup is cooked for a duration of t1 by virtue of the heating device until the food is completely cooked, and during cooking, a grinding cutter is driven to do intermittent rotation at a first rotating speed by virtue of a motor; and in the wall-breaking and grinding stage, the grinding cutter is driven to rotate at a second rotating speed by virtue of the motor so as to grind the cooked food in the stirring cup, and the second rotating speed, which ranges from 20000r / min to 40000r / min, is greater than the first rotating speed, wherein the power of the heating device in the first cooking stage is less than that in the heating stage. The food processing machine using the food processing method provided by the invention can uniformly heat the food, and the phenomenon of over-burnt bottom and spillover cannot occur easily.

Provided are packaged, tea-based beverages, which stably contain catechins at high concentration, are free of any salty taste, and have the inherent flavor and taste of tea. They contain the following ingredients (A) and (B): (A) from 320 mg / 500 mL to 1,300 mg / 500 mL of non-polymer catechins, and (B) water, wherein: (C) the content of non-epicatechins in the non-polymer catechins is from 40 to 80 wt. %, (D) the content of gallates in the non-polymer catechins is from 35 to 100 wt. %, (E) the weight ratio of the non-polymer catechins to sodium ions is from 12 to 16, and (F) the pH is from 5 to 7.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and / or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The present invention provides a yeast extract and a preparation method thereof. The method comprises the following steps that firstly yeast milk is subjected to autolysis and then subjected to hydrolysis separately in three stages, and at the same time by adjusting the addition order of enzymes, reaction pH, reaction time and temperature, the yeast extract is finally obtained through separating, concentrating or spray-drying. The yeast extract solves the problems that the yeast extract in the prior art only contains a high content of natural glutamic acids or natural I + G, but cannot have high contents of the both indexes. For the yeast extract prepared by the method, the content of natural glutamic acids in total is 10-25% (weighing by desalted dry matter), the content of free natural glutamic acids is 8-20% (weighing by desalted dry matter), and the content of natural I + G is 4-20% (weighing by desalted dry matter).

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The invention provides a high-quality rice fine processing process, which comprises the processing flow processes of primary magnetic separation, primary cleaning, metering, sieving, stone removing, secondary magnetic separation, husking, husked rice separation, tertiary magnetic separation, ultrasonic atomization tempering, rice milling, primary polishing, polished rice primary grading, spotted rice color separation, secondary color separation, fourth magnetic separation, secondary polishing, polished rice secondary grading and metering and packaging. According to the ultrasonic atomization tempering, an ultrasonic atomization humidification mode is used for humidifying the rice, the tempering time is 10 to 20 minutes, the tempering temperature is controlled to be between 30 DEG C and 40 DEG C, the unit humidification quantity is 0.5 to 5 percent, the actual seeping quantity is 2 to 3 percent, and the moisture content of the polished rice finally obtained through processing is not greater than 14 percent; tempering agents adopt ultrasonic atomization water; during the spotted rice color section, a photoelectric color separation device is used for automatically picking out different-color rice, the full-process temperature reduction is carried out in the whole processing flow process, and the temperature rice in the processing process is controlled not to exceed 5 DEG C. The high-quality rice fine processing process has the advantages that the high-quality rice can be subjected to integrated utilization and deep processing, and the final product quality is improved.

The invention belongs to the food processing technical field, in particular to a processing technology of edible fungi nutrition full powder. The edible fungi after being cleaned is subject to vacuummicrowave drying for 3-4 hours under the conditions that vacuum degree is 60-150Pa, temperature is 20-40 DEG C and microwave power is 0.6-2.55Kw. The technology of the invention is low in production cost and easy to operate and can realize industrialized production; the quality of the obtained products is good, the nutrition of edible fungi is fully remained, thus being more beneficial to digestive absorption for human body; soakage is favorable, damage by worms and mould can be prevented, thus being beneficial to storage; and water-based rehabilitation is good, mouthfeel is good, and qualityguarantee period of products is long.

Methods are described for suppressing appetite through the intranasal administration of a sodium channel blocker. It has long been known that smell and taste are an important part of how the body prepares for a meal, for example the cephalic phase of insulin release before a meal. Depressing the sense of smell or taste in subjects prior to meals leads to decreased food intake, which ultimately leads to weight loss. The ability to deliver drugs to the CSF via intranasal application also provides anorexiant central effect.

The cold carrier freezing method freezes by means of establishing electric field in unfrozen cooling liquid. A kind of food freezing equipment possesses: freezing tank holding unfrozen cooling liquid; motor driven cooling liquid driving part inside the freezing tank; motor driven frozen matter elevator inside the freezing tank to support the frozen food; and freezing machine driven by motor to cool the cooling liquid. The present invention features the high-potential electric field generator to establish electric field in cooling liquid, electrical insualtor to support the equipment and for the motor to install on and electrically insulating belt to output the power of the motor.

The invention provides a fen-flavor electronic tobacco liquid. Raw materials comprise the following components in weight by percentage: 30 percent of tobacco extracts, 0.5 to 10 percent of tobacco essence, 0. 5 to 15 percent of fen-flavor liquor, 0.5 to 10 percent of flavor-adjusting agent, 1 to 15 percent of deionized water, 1 to 25 percent of edible glycerin, and the balance of propylene glycol. According to the fen-flavor electronic tobacco liquid, the extracts of tobacco stored in a fen-flavor liquor cellar are taken as the raw material, and the flavor-adjusting agent and the fen-flavor liquor are adopted, so that the tobacco liquid is not only rich in tobacco flavor, but also full of unique faint scent. The tobacco liquid can meet the flavor and fragrance demands of users, the flavor and the fragrance of the traditional electronic tobacco liquid can be improved, the flavor and the fragrance gap between electronic tobacco liquid and the traditional cigarette can be reduced, and the tobacco liquid can further meet electronic tobacco requirements of the users.

The invention discloses a complex bacterium preparation for fixing nitrogen, solubilizing phosphorus and potassium and rooting and a preparation method thereof. The preparation is mainly prepared by mixing the following raw materials in parts by weight: 5-20 parts of azotobacter vinelandii, 10-30 parts of bacillus megatherium, 10-30 parts of bacillus mucilaginosus, 5-15 parts of azotobacter chroococcum, 10-15 parts of glomus intraradices and 10-25 parts of glomus mosseae. The preparation method comprises the following steps: respectively carrying out high-density culture on each strain; grafting to a shake flask filled with a culture medium in a volume ratio of 15-30 percent for activated culture; grafting the cultured strains into a fermentation tank for fermentation culture expansion; dehydrating and drying the culture expanded single strains to prepare hypopus microorganism dried powder; and mixing to obtain the complex bacterium preparation for fixing nitrogen, solubilizing phosphorus and potassium and rooting. The complex bacterium preparation is used for industrial crops, fruit trees, food crops and the like, has the advantages of biological property, environmental friendliness, high yield and high quality in comparison with existing products, and cannot pollute soil.

The invention provides a method for producing microwave-based instant rice, belonging to the field of food processing. The method is characterized by taking high-quality northeastern round shaped rice as a raw material and adopting a technology combining microwave sterilization and acid water filling to prepare the instant rice. The method specifically comprises the following steps of: rinsing the high-quality round shaped rice, soaking the rinsed rice, quantitatively filling and sterilizing the rice with microwaves, filling acid water, cooking the rice, sealing and cooling the cooked rice, and then packaging the rice, thus obtaining an instant rice product. The microwave-based instant rice produced by the method provided by the invention has a simple preparation process, maintains the original taste, quality and nutrition of the rice, has relatively low cost, is convenient to eat, only needs to be heated with microwaves for a few minutes, and has long shelf life. Therefore, the instant rice is worthy to be popularized and applied.

The invention relates to an organic fragrant-flowered garlic planting method which includes the seedling cultivation stage and the field planting stage. The method includes the specific steps that in the seedling cultivation stage, the seedling cultivation process includes seed germination acceleration, seedbed preparation, sowing, seedling stage management and the like; the field planting stage includes soil preparation, fertilization, seedling lifting, field planting and field management. By means of the planting method, no fertilizer or pesticides is used, and organic fertilizer is used in the whole planting process. Besides, by the adoption of the planting method, the taste of fragrant-flowered garlic is improved, the disease and pest resistance of the fragrant-flowered garlic is improved, and eating safety of the fragrant-flowered garlic is guaranteed.

The invention relates to an application of a seaweed polypeptide in preparing a health-care product for reducing blood fat and blood sugar as well as a beverage containing the polypeptide for reducing the blood fat and the blood sugar. The seaweed polypeptide is prepared by the following steps of: milling a mixture of immersed porphyra haitanensis and water through a colloid mill to obtain porphyra haitanensis slurry; adopting AS.1398 neutral protease to carry out enzymolysis on the porphyra haitanensis slurry for 5-10 hours under the conditions that the temperature is 45-55 DEG C, the pH (Potential of Hydrogen) is 7.2-7.8, the enzyme adding amount E / S is 8000-12000 U / g and the weight / volume ratio concentration of a substrate is 3-7%, so as to obtain an enzymolysis solution; centrifuging the enzymolysis solution and collecting liquid supernatant; and carrying out ultra-filtering separation on the liquid supernatant to obtain an active component with the molecular weight of less than 10000 Da. An animal experiment shows that agars are subjected to biological enzymolysis to obtain the seaweed polypeptide which has the obvious effects of reducing the blood fat, the blood sugar and blood pressure; and after the seaweed polypeptide is taken for a long period, the weight can be prevented from too fast increase and the happening possibility of arteriosclerosis can be reduced.

Methods are described for suppressing appetite through the intranasal administration of a sodium channel blocker. It has long been known that smell and taste are an important part of how the body prepares for a meal, for example the cephalic phase of insulin release before a meal. Depressing the sense of smell or taste in subjects prior to meals leads to decreased food intake, which ultimately leads to weight loss. The ability to deliver drugs to the CSF via intranasal application also provide anorexiant central effect.

The invention discloses glucose-control porridge and belongs to the field of food. A formula of the porridge comprises that main ingredients and auxiliary ingredients are added into water per 1L, wherein the main ingredients comprise oat, buckwheat, brown rice, corn grits, pearl barley, peanuts, ormosia and kidney beans; and the auxiliary ingredients comprise functional dietary fibers such as Arabic gum and resistant starch, emulsifying agents such as sucrose ester, sodium tripolyphosphate and sodium pyrophosphate, a preservative such as sodium erythorbate, a sweetening agent such as acesulfame potassium and a flavor enhancer such as ethyl maltol. A preparation technology comprises the steps as follows: the main ingredients are washed clean, the peanuts, the ormosia and the kidney beans in the main ingredients are added into water in proportion and cooked for 10min by big fire in advance; other main ingredients are added and cooked for 10min by the big fire; the auxiliary ingredients are added sequentially and cooked for 30min in a 110-DEG C high-pressure sterilization pot; and the porridge is tinned and sealed. According to the glucose-control porridge, dissolution and absorption of glucose in the porridge can be reduced remarkably, so that rising of blood glucose after dining can be reduced remarkably. The porridge tastes good and is more complete in nutrition for diabetics and stronger in health-care function; and the defects that glucose-control products often taste hard, are inconvenient to eat and the like are overcome.

The invention provides a high-germination-rate highland barley and hulless oat composite beverage and a production method thereof, belongs to the field of food processing, and particularly relates to a production method of a cereal beverage. The production method comprises the following steps: with full-grain highland barleys and hulless oats with the germination rate of 80% and 90% respectively as raw materials, baking for the first time; mixing the highland barleys with the hulless oats in a mass ratio of 8:2 and baking for the second time; crushing and screening, and adding to 8-10 times of water based on mass to form a pasty type; carrying out same-batch enzyme adding treatment and gradient enzymolysis treatment; adding mixed glue and a composite emulsifier hot water solution according to a ratio amount to highland barley and hulless oat composite feed liquid subjected to enzyme deactivation treatment; adjusting the sugar degree to 8% by sucrose and making up to the volume so that the ratio of the raw materials accounts for 8% of the total amount of the materials; and performing secondary homogenization and UHT (Ultra Heat Treated) sterilization and then filling. The high-germination-rate highland barley and hulless oat composite beverage utilizes crop resources which are safe and healthy in alpine regions and have very high nutritive values, has a scientific formula and is novel in process; the defects of a traditional process are effectively avoided; the prepared composite beverage has balanced nutrition, mellow mouth feel and good stability and the industrialization of the technology is easy to realize.

A konjak dietary fiber moon cake is made of flour, ham, white sugar, xylitol, konjac gum, edible soda ash, maltose, sauce, monosodium glutamate, cooked Dahe black pig lard, Fuyuan trampled pickled vegetable, pure water, sesame, ginger powder and cooking wine, and is characterized in that: in percentage by weight, the components are 42 to 45 percent of flour, 25 to 28 percent of cooked Dahe black pig lard, 1.6 to 2.0 percent of white sugar, 1.6 to 2.0 percent of xylitol, 1.6 to 2.0 percent of konjac gum, 0.15 to 0.22 percent of edible soda ash, 1.0 to 1.5 percent of maltose, 0.8 to 1.2 percentof sauce, 0.5 to 0.8 percent of monosodium glutamate, 12 to 14 percent of cooked Dahe black pig lard, 4.8 to 5.8 percent of Fuyuan trampled pickled vegetable, 0.1 to 0.2 percent of edible salt, 0.2 to 0.5 percent of ginger powder, 0.3 to 0.5 percent of sesame and 0.8 to 1.20 percent of cooking wine for preparing the konjak dietary fiber moon cake. The components are then separately processed, andare respectively made into filling material and wrapper material, the wrapper material is divided into appropriate small pieces for cakes, each small piece is pressed to form a sheet, the filling is wrapped in the sheets, and after baking, the moon cakes are produced.

The invention provides sauce-fragrance E-cigarette nicotine liquid, by weigh, comprising 1 to 30% of tobacco extract, 0.5 to 10% of tobacco flavor, 0.5 to 15% of sauce-fragrance Chinese spirit, 0.5 to 10% of taste fragrance conditioner, 1 to 15% of deionized water, 1 to 25% of edible glycerin and the balance of propylene glycol. The sauce-fragrance E-cigarette nicotine liquid is made of extract of tobacco stored in a cellar for sauce-fragrance Chines spirits and is added the taste fragrance conditioner and the sauce-fragrance Chinese spirit; thus, the sauce-fragrance E-cigarette nicotine liquid has unique tobacco fragrance and has strong cause fragrance; the sauce-fragrance E-cigarette nicotine liquid has taste and fragrance meeting the needs of consumers, the taste and fragrance of the existing E-cigarette nicotine liquid is improved, the E-cigarette nicotine liquid is more similar to the traditional cigarettes in terms of taste and fragrance, and the needs of consumers for smoking E-cigarettes are further met.

The invention discloses a preparation method of cookies rich in resistant starch. The method comprises the following steps: firstly stirring butter till the butter goes white, adding icing sugar and salt sieved by 60 to 100 meshes, stirring, adding salad oil, mixing, stirring and adding water and powdered milk, stirring the water and the powdered milk to be uniform, using a biscuits maker to uniformly squeeze out shapes of cookies, so as to form molded cookie blanks, feeding molded cookie blanks into an oven to roaste the cookie blanks, and cooling roasted cookies to room temperature, so as to obtain the cookies rich in resistant starch. The preparation method of the resistant starch comprises the following steps: adding hydrochloric acid solution into starch milk, to ensure that the hydrochloric acid solution and the starch milk are reacted in 25 t0 45 DEG C water bath, adjusting the pH value to 6.5 to 7.0, adding the hydrochloric acid solution and the starch milk into a stainless steel damp heat reaction tank, closing the reaction tank, placing the reaction tank to equilibrize the moisture, heating the reaction tank, performing natural cooling to the reaction tank, drying, and crushing. The resistant starch replaces the same amount of self-raising flour, prepared cookie has low energy, the hardness of the cookie is 450 to 560 g, the surface of the cookie is smooth and regular, and the taste of the cookie is fresh and unique.

The invention relates to sugar-free grain yoghurt and a preparation method of the sugar-free grain yoghurt. Dairy products are matched with stabilizing agents, non-sugar sweeteners, sugar alcohol and hippophae rhamnoides powder to be subjected to strain fermentation and grain particle addition for obtaining the sugar-free grain yoghurt, wherein the stabilizing agents are selected from combinationof pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the yoghurt realizes various health care and nutrition effects of grains, various kinds of probiotics and the hippophae rhamnoides and belongs to good yoghurt meal replacing food. The yoghurt provided by the invention is suitable for being drunk by customers who cannot take sugar, and in addition, the deserved sweetness of the yoghurt is maintained.