33results about How to "Refreshing and pleasant taste" patented technology

The invention provides a composite rose vinegar beverage and a production method thereof. The production method comprises the following steps: using rose dried flowers as a brewing raw material, usingaffinal drug and diet raw materials as auxiliary materials, and preparing the beverage through the steps of preparing rose extracted sugar water, preparing affinal drug and diet raw material extractliquid, blending the rose extracted sugar water and the affinal drug and diet raw material extract liquid, alcoholic fermenting first blending liquid and squeezing separating, acetic fermenting, blending, ageing, filtering, filling and sterilizing, wherein the affinal drug and diet raw materials are herba houttuyniae, radix platycodonis, semen sterculiae lychnophorae, fructus canarli, flos lablabalbum, herba elsholtziae, semen raphani, rhizoma polygonati and peppermint herb. The obtained composite rose vinegar beverage is ruby red in color, and mild in mouthfeel, and has strong rose flower fragrance. The composite rose vinegar beverage is natural in used materials, longer in natural fermentation time, and more stable, has nutritive values of rose flowers and vinegar beverages and health efficacy of haze resistance, and is advanced in technology, higher in social benefit and economic benefit, and suitable for industrial production.

The invention discloses a brown lactic acid bacteria drink and a preparation method thereof. The preparation method comprises the following steps: (1) mixing the raw materials A uniformly to obtain a mixed solution A, and standing the mixed solution A at a temperature of 4-40°C for 1-10 hours to obtain a slurry A; the raw material A includes 8% to 16% of milk powder, 0.02% to 0.2% of lactase and water; (2) cooling slurry A after Maillard reaction, mixing evenly with lactic acid bacteria starter, fermenting, turning the tank, homogenizing, Cool to obtain the fermented milk base material; (3) mix the homogeneously mixed additive B with the fermented milk base material described in step (2) to obtain the mixed solution B, adjust the acidity, and homogenize; the additive B Contains emulsifiers, stabilizers and water. The preparation method has simple process, shortens the fermentation time, does not add reducing sugar or pigment, and the sugar content in the prepared brown milk drink is low, and the product can ensure good stability during the shelf life.

The invention relates to a process for brewing jerusalem artichoke beer. The process comprises the following steps: A, propagating a beer yeast seed solution; B, performing protein hydrolysis and saccharification on malt flour and jerusalem artichoke in a certain proportion in the water at different temperatures to prepare malt and jerusalem artichoke sweet mash; C, filtering and boiling the malt and jerusalem artichoke sweet mash, adding hops, and performing rotary precipitation to prepare jerusalem artichoke and malt juice; and D, cooling the jerusalem artichoke malt juice, and inoculating and fermenting at 12 DEG C to obtain jerusalem artichoke beer. Compared with the prior art, the process has the advantages that various proteolytic enzymes in malt are utilized, and protein in jerusalem artichoke is hydrolyzed, so that the content of amino acid in the malt juice can be increased, and the non-biological stability of the jerusalem artichoke beer is effectively improved. The process is simple in operation and low in investment cost, so that the beer production varieties can be enriched, the application field of jerusalem artichoke can be enlarged, the flavor and nutrition of traditional beer can be greatly improved, intestinal functions of a human body can be effectively improved, blood lipid and blood glucose can be reduced, mineral absorption can be improved, and the effects of health protection and preservation can be achieved.

The invention relates to a normal juice loquat wine and the making method. The normal juice loquat wine is fermented with syrup 100 parts made by loquat fresh fruit without stone and fermentation yeast 0-2 parts. The making method of the normal juice loquat wine comprises the following procedures: cleaning and sanitizing loquat fresh fruit; removing stone to obtain syrup; mixing syrup 100 parts, sugar 15-35 parts and fermentation yeast 0-2 parts homogeneously; proceeding with the first fermentation about 30-90 days in the sealable and germ-free tank at 10-30DEG C in proper mixing condition; separating wine residue from wine and putting the separated wine in the sealable and germ-free tank in order to deposit directly more than one month; proceeding with the second fermentation for liquid without deposit in the sealable and germ-free tank at 5-20DEG C at last. The loquat wine can be drunk as the wine or beverage, which has the apparent health care function, and can prevent and subsidiarily treat respiratory disease such as cough and throat hurt and the like and lung pollution disease.

The invention provides a chocolate composite coated on frozen drinks; based on the total weight of the composite, the composite comprises 8-20% of prebiotics, 15-28% of granulated sugar, 35-55% of grease, 5-20% of non-fat milk solid, as well as 0.3-0.5% of emulsifier. The invention also provides a method of coating the frozen drinks with the chocolate composite, and the obtained frozen drinks coated with the chocolate composite. The chocolate composite coated on frozen drinks comprises prebiotics and has the nutrition and health-care functions; moreover, through a special formula and an appropriate technique, the invention can solve the problem of hocolate grinding caused by the addition of prebiotics and enables the formed chocolate coating to taste crisp.