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

The invention provides a chocolate combination for coating frozen beverages; the combination includes 20-55 parts by weight of xylitol, 40-55 parts by weight of grease, 5-30 parts by weight of non-fat milk solids and 0.2-0.6 part by weight of emulsifier; the invention also provides a method for coating frozen beverages with the chocolate combination and the obtained frozen beverages with the coating prepared by the chocolate combination. Due to special formula adjustment of the invention, the formed chocolate coating can achieve excellent moisture resistance.

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.

The invention discloses a brown lactic acid bacteria drink and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing a raw material A to obtain a mixed liquid A and standing the mixed liquid A for 1-10h under the temperature condition of 4-40 DEG C to obtain a sizing agent A, wherein the raw material A comprises 8%-16% of milk powder, 0.02%-0.2% of lactase and water; (2) carrying out maillard reaction on the sizing agent A, cooling, uniformly mixing with a lactic acid bacteria starter, fermenting, turning over matters in a vat, homogenizing and cooling to obtain a fermented milk-based material; and (3) mixing an uniformly mixed additive B and the fermented milk-based material in the step (2) to obtain a mixed liquid B, adjusting the acidity and homogenizing so as to obtain the drink, wherein the additive B comprises an emulgator, a stabilizer and water. The preparation method is simple, the fermentation time is shortened, reducing sugar or pigment is not additionally added, and the prepared brown lactic acid bacteria drink is low in sugar content, and has good stability in shelf life.

The invention discloses an okra juice drink and a preparation method therefor. The drink comprises the following ingredients, by weight, 45 parts of okra original juice, 4 parts of white granulated sugar, 0.5 part of xylitol, 0.01 part of sucralose, 0.1 part of citric acid, 0.01 part of tartaric acid, 0.03 part of sodium citrate, 0.01 part of glycine, 0.03 part of taurine, 0.03 part of vitamin C, 50.28 parts of purified water for drinking and 0.08-0.1 part of essence. The drink has good taste, and is beneficial for absorption of nutrition and health care components in human body. The bioavailability of active ingredients is raised, and the drink is suitable for popularization and application.

The invention relates to the technical field of dairy products, and particularly discloses flavored fermented milk and a preparation method thereof. The flavored fermented milk is prepared from, by weight, 80%-90% of liquid milk, 0.002%-0.008% of fermentative strains, 8%-12% of white granulated sugar, 0.5%-1% of concentrated milk protein powder, 0.5%-0.8% of physical modified starch, 0.2% of fructo-oligosaccharide, 0.5%-1.5% of elder flower extract, 0.05%-0.1% of lemon juice and the balance purified water. All the raw materials cooperatively act to achieve the high apparent viscosity, water retention rate and jelly cracking strength, and the prepared fermented milk product is compact in microstructure and fine and smooth in mouthfeel, contains protein, calcium, vitamins and probiotics, is complete and reasonable in nutrition and has the good healthcare effect; meanwhile, the elder flower extract, the lemon juice and the flavor of the milk are completely combined, therefore, the fermented milk is refreshing and pleasant in mouthfeel, and the pursuit of consumers on the innovative flavor is met. The preparation method is easy and convenient to operate and easy to control.

A beverage composed essentially of orange juice from concentrate and tomato juice from concentrate in approximately equal portions, 60 to 1200 milligrams of ascorbic acid added to the mixture together with a food additive preservative substance comprising about 0.025% sodium benzoate and about 0.025% potassium sorbate.

The invention discloses a sugar-free emblic juice beverage and a production method thereof. The production method comprises the following steps: adding emblic juice into a compound clarifier to obtain clarified emblic juice; adding water for dilution, and further adding sucralose; adding an extract of eleocharis tuberosa peel for seasoning, then, refrigerating and removing sediments to obtain clear emblic juice; homogenizing under the pressure of 5-14MPa; degassing, sterilizing and canning, thereby obtaining the sugar-free emblic juice beverage. The beverage disclosed by the invention is pale yellow, has delicious sweet and fresh taste, is full of nutriments, and is suitable for all consumers including diabetic patients; moreover, the production method is simple, and the production cost is relatively low, so that the beverage is suitable for large-scale industrialized production.

The invention relates to natural loquat leaf extract and a preparation method of the natural loquat leaf extract. The natural loquat leaf extract is made by the method of mixing, stewing and condensing 100 portion of fresh natural loquat juice and 25 to 35 portions of sugar to 40 to 45 portions to obtain the finished loquat leaf extract product. The details of the preparation method is the following steps: cleaning and disinfecting the fresh loquat fruits; removing the cores of the fruits then shattering the rest to extract the juice, filtering the juice, removing the sludge and obtaining the fresh natural loquat juice; cooking 100 portions of fresh natural loquat juice in a kettle, and adding 25 to 35 portions of sugar in the stewing process; condensing the fresh natural loquat juice and the sugar to 40 to 45 portions, then obtaining the finished loquat leaf extract product. The contents of the components are weight portions. The loquat leaf extract made by the method of the invention not only can be drunk as the beverage with water or without water, which have the functions of wetting the whistle, moistening lung and quenching, but also can be eaten as common health products with the functions of prevention and adjuvant therapy of the respiratory diseases and the lung diseases such as cough and throat ache caused by air pollution.

The invention discloses a formula of milk drink and a preparation method of the milk drink. The milk drink is prepared from the following raw materials by weight percent: 2-4% of lactic acid bacteria, 6-8% of longan pulp powder, 6-8% of red date powder, 3-5% of caramel, 10-15% of black tea and 50-60% of milk. According to the formula of the milk drink and the preparation method of the milk drink, the preparation method is simple, the milk tea contains the active lactic acid bacteria so as to beneficial to adjustment for digestive absorption and immunity of a human body, longans pulp and red dates also can help to remove the toxin of the human body, and the milk drink has the effects of enhancing the immunity, replenishing blood and nourishing skin, promoting sleep and delaying aging. The milk tea has the effects of being excellent in color, texture, mouth feel, luster and flavor, and the like, is delicious with slight sweetness and sour, refreshing and pleasant in mouth feel as well as fresh and nature in taste, has the fragrance of fruits and vegetables and the specific fermentation flavor, greatly improves the flavor of the common milk tea and is free from an additional artificial flavor, thus being suitable for consumers of all ages to drink.

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 discloses a preparation method of Hami melon flavor beer. The method changes a traditional flavor beer fermentation process and comprises the following steps: adding Hami melon pulp during a malt hydrolysis process, then performing fermentation to produce beer with light Hami melon flavor and nutrients, and finally blending the fermented raw beer and Hami melon juice to form the Hami melon flavor beer. The method has the following advantages that nutrient substances in the Hami melon pulp are reserved; and the Hami melon flavor beer is endowed with a unique Hami melon flavor, has Hami melon fragrance on the basis of keeping the original beer flavor, has excellent color, fragrance and bitter taste, tastes good, contains abundant vitamins, mineral substances, organic acid, amino acid and the like, contains 3-6 percent of alcohol, has the effects of cooling to relieve summer heat, clearing lung and suppress cough, relieving dysphoria with smothery sensation and the like, meets the demands of different consumers and has a board market popularization prospect.

The invention discloses a high-dietary fiber ampelopsis grossedentata green juice powder and a preparation method thereof. The raw materials are as follows: 8-10 parts of ampelopsis grossedentata, 5-7parts of leaves of strigose hydrangea, 3-5 parts of mulberry leaves, 3-5 parts of chlorella, 1-3 parts of great burdock achene, 1-2 parts of lotus leaves, 1-2 parts of sugar alcohol, and 1-2 parts ofbamboo salt. The preparation method comprises the following steps: first pretreating raw materials, then subjecting the ampelopsis grossedentata, the leaves of strigose hydrangea, the mulberry leaves, the chlorella and the lotus leaves to secondary juicing to obtain green juice, and performing drying and pulverizing to obtain a crude green juice powder; and directly drying and crushing the greatburdock achene to obtain a great burdock achene powder, mixing the great burdock achene powder with the crude green juice powder, then adding the bamboo salt and the sugar alcohol, and performing uniform mixing and sterilization to obtain the high-dietary fiber ampelopsis grossedentata green juice powder. The preparation method of the invention is simple, and the prepared green juice powder not only contains rich in active ingredients such as flavonoids and catechins which have significant effects on lowering blood sugar, lowering blood pressure and lowering blood fat, but also contains rich dietary fibers, and is an ideal solid drink for people with three highs (high blood pressure, high blood fat and high blood sugar).

The invention relates to a refreshing type lactobacillus beverage with taste of loquat and lime. The refreshing type lactobacillus beverage is prepared from raw materials in parts by weight as follows: 30-100 parts of milk powder, 50-80 parts of white granulated sugar, 30-88 parts of glucose powder, 0.002-0.1 parts of lactobacillus, 2.0-3.0 parts of pectin, 0.5-1.1 parts of agar, 0.2-0.5 parts ofsodium tripolyphosphate, 0.2-8 parts of loquat additives, 6-10 parts of lime concentrated juice, 0.1-0.3 parts of lemon oil, 1-20 parts of grapefruit juice, 1-5 parts of grape juice, 1-5 parts of blackcurrant juice, 1-5 parts of honey peach juice, 0.1-0.2 parts of acesulfame, 0.1-0.2 parts of aspartame, 0.02-0.1 parts of sucralose and the balance of water. The refreshing type lactobacillus beverage has sweet loquat flavor, is rich in nutrition and has effects of moistening the lung, preventing influenza, invigorating the stomach, eliminating dryness and the like.

The invention relates to the technical field of soy sauce production, in particular to wormwood-flavor asparagus soy sauce and a preparation process thereof.The preparation process includes the steps that firstly, high-quality soybeans or defatted soybeans are selected, cleaned and then soaked for a period of time, and the soaked soybeans are cooked thoroughly; meanwhile, high-quality wheat is selected to be cleaned and soaked, the soaked wheat is stir-fried to be cooked, and then the wheat is thoroughly smashed through a smashing device; the asparagus sauce has the advantages that the asparagus juice, the fresh ginger, the anise, the cinnamon, the bay leaves, the fennel and the like are added into the soy sauce, the flavor and taste of the soy sauce are increased, the taste of the soy sauce is more delicious, meanwhile, the asparagus is rich in vitamin a, vitamin b and folic acid, the taste of the asparagus sauce is improved, and the taste of the asparagus sauce is improved. The asparagus contains a certain amount of selenium, the trace element can prevent canceration of cells, and the anticancer effect can be achieved.