41results about How to "Refreshing and smooth taste" patented technology

The invention relates to the field of liquid milk, in particular relating to a fermented milk beverage containing peanut, lotus root and pawpaw and a production method thereof. On the basis of 100 parts of fermented milk beverage by weight, the fermented milk beverage containing peanut, lotus root and pawpaw comprises: 30-80 parts of liquid milk by weight, 0.004-0.007 part of leaven by weight, 3.5-8.0 parts of sweet substance by weight, 0.2-0.7 part of acidity regulator by weight, 0.1-1.5 parts of stabilizing agent by weight, 1-30 parts of peanut paste by weight, 1-10 parts of lotus root powder by weight, 1-5 parts of pawpaw primary paste by weight and the balance water, wherein the stabilizing agent is composed of thickening agent and/ or emulsifier, and the thickening agent contains 0.1-0.25 part of high acyl pectin and propylene glycol alginate. The product of the invention has refreshing and smooth taste when being drunk and contains special fragrance of peanut, lotus root and pawpaw products. Tests prove that the product has no layering phenomenon or severe fat flotation in the storage and placement process within the 6-month quality guarantee period. Thus, the product of theinvention has favorable stability.

The invention provides a cereal beverage and a preparation method thereof. The preparation method of the cereal beverage comprises: adding medium temperature amylase, glucoamylase, neutral protease and peptidase into one or more kinds of cereal pulp original solutions to perform enzymatic hydrolysis reaction, and obtaining one or more kinds of cereal pulps subjected to enzymatic hydrolysis after the reaction is finished; when one cereal pulp original solution is subjected to the enzymatic hydrolysis reaction, successively performing volume metering, homogenizing, enzyme deactivation and sterilization and loading on the cereal pulp subjected to enzymatic hydrolysis, so as to obtain the cereal beverage; and when multiple kinds of cereal pulp original solutions are subjected to the enzymatic hydrolysis reaction, successively performing volume metering, homogenizing, enzyme deactivation and sterilization and loading on the multiple kinds of cereal pulps subjected to enzymatic hydrolysis, so as to obtain the cereal beverage. The invention also provides the cereal beverage which is prepared by employing the above preparation method. The cereal beverage provided by the invention is capable of completely keeping nutritional components of the cereal raw materials, is relatively beneficial for digestion and absorption of human, and has the characteristics of being smooth in mouthfeel and refreshing in flavor.

The invention relates to a grain deep-processing product, in particular to quinoa powder, and belongs to the technical field of grain processing.The quinoa powder is reasonable in nutrient composition, good in solubility, high in digestion and absorption rate and wide in applicable people.The preparation method of the quinoa powder comprises the steps of raw material selecting, cleaning, slurrying, enzymolysis, partial fermentation, blending and mixing and spray drying; the enzymolysis process adopts cellulase, alpha-amylase, beta-amylase and alpha-1,4-glucose hydrolase for composite enzymolysis, multiple modes of combining ultrasonic cleaning, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.The quinoa powder obtained through the method is good in instant solubility, the quinoa powder is a milk white emulsion which is uniform and stable in appearance after being dissolved, has the wheat fragrance peculiar to cereals and is smooth and refreshing in mouthfeel and free of sticky feeling, fragrance is left in lips and teeth after the quinoa powder is swallowed, sour regurgitation does not occur in oral cavities, the quality is good, and the quinoa powder is clean, sanitary, convenient to carry and wide in application.

The invention discloses drinking type fermented milk and a preparation method thereof. The fermented milk is prepared from the following raw materials of a stabilizing agent which consists of 0.1%-0.4% of pectin and 0.4%-0.8% of acetylated distarch phosphate, 0.01%-10.0% of a sweetening agent, 0.001%-0.006% of a fermenting agent and the balance being raw milk. The preparation method of the fermented milk comprises the following steps of (1) uniformly mixing the raw milk with the sweetening agent, the pectin and the acetylated distarch phosphate so as to obtain feed liquid A; (2) performing homogenizing, sterilizing and cooling on the feed liquid A so as to obtain feed liquid B; (3) inoculating the fermenting agent in the feed liquid B, performing uniform mixing, and then performing fermentation so as to obtain feed liquid C; and (4) performing bacteria-free homogenizing, cooling and after-cooking on the feed liquid C, wherein the bacteria-free homogenizing pressure is 0-5 MPa, and the temperature is 37-45 DEG C. The fermented milk prepared by the method disclosed by the invention is low in stickiness, and refreshing and smooth in mouth feel, and contains viable bacteria, and tissue states are stable within the guarantee period.

The invention relates to the field of liquid milk processing, in particular to yoghurt containing fruit vinegar and a preparation method thereof. Based on 100 parts of raw materials by weight, the yoghurt containing fruit vinegar comprises 0.5-2 parts of fruit vinegar, 0.17-0.43 part of stabilizer, 2-8 activity units of lactic acid bacteria and 80-90 parts of milk; the stabilizer comprises a thickener and/or an emulsifier; the thickener comprises 0.15-0.3 part of pectin and 0.01-0.03 part of guar; and the emulsifier comprises one or more than one of glyceryl monostearate, sucrose fatty acid glyceride, sodium stearoyl lactate and distearate glyceride. Through the yoghurt added with fruit vinegar, the combination of the milk and the fruit vinegar is realized; the yoghurt containing fruit vinegar not only has the nutrition of the milk, but also has important healthcare function; and the prepared yoghurt does not have severe fat floating or whey precipitation in the shelf life and has normal flavor and long shelf life.

The invention discloses a hotpot seasoning and a production method thereof. The hotpot seasoning is prepared from raw materials in parts by weight as follows: 80-100 parts of rapeseed oil, 0.5-2 parts of fresh ginger, 1-2 parts of garlic, 1-3 parts of Chinese onion, 2-5 parts of Pixian bean sauce, 6-8 parts of dried chilies, 0.5-2 parts of star anise, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of cardamom, 0.1-1 part of fennel, 0.01-0.05 parts of cloves, 0.5-1 part of zanthoxylum schinifolium, 0.1-1 part of cortex cinnamomi, 0.1-1 part of amomum tsao-ko, 0.1-1 part of radix lithospermi, 0.01-0.05 parts of bay leaves, 0.01-0.05 parts of vanilla, 1-2 parts of algae iodate salt, 0.1-0.5 parts of rock candy, 1-2 parts of white sesame seeds, 1-3 parts of fermented glutinous rice and 1-5 parts of cooking wine. The produced hotpot seasoning has bright red soup color, tastes refreshing and smooth and has the efficacy of dispelling cold, promoting appetite, removing fat and reducing blood pressure.

The invention discloses a method for increasing the aroma of litchi liquor with the help of supercritical CO2 fluid. The method comprises the following steps: fermenting whole litchi juice to obtain litchi dry wine; processing by a pulsed electric field and carrying out ultraviolet irradiation sterilization; then, carrying out supercritical CO2 fluid extraction to obtain extract; separating out the extract, and rapidly cooling; sealing and storing at a constant temperature; carrying out ultrasonic treatment and distillation on raffinate; taking a fraction with the middle alcoholic strength being 60%-75% (v/v) as litchi liquor basic wine; and adding the extract into the litchi liquor basic wine, and commonly ageing to obtain the litchi liquor. The litchi liquor disclosed by the invention has a rich litchi fruit aroma and is enriched with esters substances and amino acids; the mouth feel is cool and smooth and the content of fusel oil is low; and people do not get drunk after drinking much litchi liquor. The process is simple and the cost is low.

The body-nourishing and kidney-invigorating nutritious vinegar-honey oral liquid as one kind of health liquid consists of Chinese medicine juice with functions of nourishing body, invigorating kidney, promoting blood circulation and tranquilizing 30-40 wt%, refined honey 2.5-4.5 wt%, rice vinegar of 2.5-3 % concentration 25-35 and negative ion water the rest. The Chinese medicine juice is prepared from wolfberry fruit, oyster, wolfberry fruit, desert cistanche, dogwood and other Chinese medicinal materials. The production process includes preparing concentrated Chinese medicine juice, preparing honey without precipitate, eliminating impurity from marketed vinegar, mixing, packing, sealing, inspecting and sterilizing. The nutritious vinegar-honey oral liquid has functions of invigorating kidney and strengthening physique and proper acidity, and may be drunk regularly.

The invention discloses an emulsion stabilizer for soymilk beverages and a preparation method of the emulsion stabilizer and relates to plant protein beverages. The emulsion stabilizer comprises, by mass percentage, 10-40% of xanthan gum, 15-40% of sodium carboxymethyl cellulose, 10-40% of mono-, bis-glycerin fatty acid ester, 1-15% of carrageenan, 1-15% of sodium alginate and 5-15% of sodium tripolyphosphate. The preparation method includes: mixing the xanthan gum, the sodium carboxymethyl cellulose, the sodium alginate, the mono-, bis-glycerin fatty acid ester, the carrageenan and the sodiumtripolyphosphate to obtain the emulsion stabilizer. The emulsion stabilizer is used for producing the soymilk beverages, the produced soymilk beverages do not have bleeding, layering and precipitation within the warranty period, and the quality and taste of the soymilk beverages are increased.

The invention discloses a method for preparing acorn silk noodles. The method comprises the following steps: shelling selected acorns to obtain acorn kernels, soaking the acorn kernels in a soaking solution at the temperature of 22 to 28 DEG C for 8-13 hours, washing and removing sand by using a vortex sand removal device, putting the acorn kernels in a measuring cylinder in a stuff grinder, adding water at the temperature of 20 to 25 DEG C, and grinding slurry by using the stuff grinder, so as to obtain juice, wherein the granularity of the juice is not less than 3um; filtering by using a sieve with the granularity of 60-80 meshes, so as to obtain the supernatant juice, standing the supernatant juice, pouring the water, adding cold water, repeatedly and uniformly stirring, precipitating for 3-5 times, removing the supernatant to obtain acorn powder, drying, adding the water, rapidly stirring to form starchy sauce paste, preparing the starchy sauce paste into dough, removing bubbles in a vacuum machine, and inputting the starchy sauce paste subjected to bubble removal into a full-automatic silk noodle production line, so as to obtain the acorn silk noodles. The preparation method has the characteristics of high production efficiency and good sanitary conditions, and the prepared acorn silk noodles are convenient to store.

The invention relates to the field of milk product processing, in particular to an antioxidant milk product and a preparation method thereof. The antioxidant milk product according to the invention comprises the following components in part by weight: 30 to 80 parts of milk, 5 to 30 parts of antioxidant composition, 0.2 to 1.0 part of stabilizer and the balance of water. The preparation method solves the problems of agglutination and precipitation caused by a large amount of casein when the antioxidant composition is combined with the milk, solves the problem that instable phenomena such as demixed precipitation, whey exhalation, color and luster change, oxidization odor and the like are easy to cause in the processes of processing and preserving, and solves the problems of bad mouthfeel and flavor caused by adding a purple sweet potato singly by matching red bayberry and guava with the purple sweet potato. In addition, vitamin C and vitamin E are added under an aseptic condition, so that the antioxidant milk product with long quality guarantee period at normal temperature is produced.

The invention belongs to the technical field of traditional Chinese medicines, and discloses an oral liquid for treating cold and a preparation method thereof. The oral liquid comprises the followingraw material components: Guangdong achyranthes aspera, holly root and momordica grosvenori. The Guangdong achyranthes aspera, holly root and momordica grosvenori are decocted with water and concentrated to prepare the oral liquid, wherein the momordica grosvenori is combined with the achyranthes aspera and holly root, so that release of effective components of the momordica grosvenori can be effectively promoted; the effective component momordica glycosides in the momordica grosvenori has obvious effects of relieving cough and reducing sputum, and can increase the tracheal excretion amount andsputum excretion amount; and the components are reasonably combined and effectively cooperated, and the medicines are combined to achieve the effects, so that the oral liquid has the effects of clearing heat and moistening lung, relieving sore throat and easing up voice, reducing phlegm, lubricating intestines and relaxing the bowels. In addition, the oral liquid is tasty and smooth in taste, does not have rough feeling and discomfort, is easily accepted by users, is reduced in cost, remarkably improves the economic benefit, is high in content of effective components, is safe, does not have toxic or side effect, has wide application prospect, and is suitable for vigorous popularization.

The invention provides a brewing technology of fragrance enhancement type wine, and relates to the technical field of food processing. The brewing technology of the fragrance enhancement type wine comprises the following steps of (1) preparing basic wine; (2) performing malic acid-lactic acid fermentation; (3) performing fragrance enhancement blending on the basic wine; (4) performing ageing; and(5) performing cold treatment and filling. According to the brewing technology of fragrance enhancement type wine disclosed by the invention, nutrients are comprehensive and sufficient, wine brewed with winter fruits of Guipu No. 6 as a southern feature wine-brewing grape variety is selected as the basic wine, the malic acid-lactic acid fermentation is performed, second fragrance is increased, inthe aging process, exogenous fragrance enhancement is performed, the characteristics types, the layer and the structure of wine body fragrance of the wine are increased, and the quality of the wine can be improved.

The invention relates to additive-free double-protein normal-temperature yoghourt and a preparation method thereof. The additive-free double-protein normal-temperature yoghourt comprises the components, by weight, 890-910 parts of raw milk, 70-120 parts of white granulated sugar, 30-50 parts of refrigerated coconut milk, 15-25 parts of compound citrus fiber powder and 0.01-0.03 part of strains. According to the yoghourt, the milk and the cold storage coconut milk which is free of additives and easy and convenient to use are prepared into the double-protein normal-temperature yoghourt, the double-protein normal-temperature yoghourt is stabilized through the synergistic effect of natural stabilizer starch and the superfine citrus fiber powder, and the true additive-free effect is achieved on the basis that the nutritional ingredients of the coconut milk are increased and the flavor of the yoghourt is enriched; and the double-protein normal-temperature yoghurt has the advantages of rich coconut fragrance, fresh and smooth taste, excellent flavor and convenience in drinking, avoids the problem that food additives are added into conventional normal-temperature yoghurt, and meets the increasing requirements of consumers on additive-free healthy yoghurt.

The invention discloses an aloe and bird nest food. The aloe and bird nest food comprises the following raw materials by mass part: 30-50 parts of a dry powder aloe product, 5-7 parts of fruit juice, 1-3 parts of bird nest, 2-4 parts of honey, 20-40 parts of carrot, 10-20 parts of Chinese yam, 15-25 parts of fruit and vegetable juice, and 20-30 parts of milk. The aloe and bird nest food integrates the efficacy characteristics of the aloe and the bird nest, not only has fresh and lubricous mouthfeel, but also has health care functions of invigorating spleen and moistening lung, protecting gastric mucosa, resisting inflammation and sterilizing, enhancing immunity, resisting radiation, beautifying skin and the like.

The invention discloses a milk-containing coffee beverage and a preparation method thereof, and belongs to the technical field of food processing. The milk-containing coffee beverage disclosed by the invention comprises the following components in parts by weight: 1-5 parts of instant coffee powder, 20-50 parts of coffee concentrated liquor, 1-5 parts of whole milk powder, 1-10 parts of condensed milk, 5-20 parts of concentrated milk protein, 10-25 parts of single cream, 0.3-4.5 parts of stabilizer and 0.3-2 parts of emulsifier. According to the invention, specific types of raw materials are selected to prepare the milk-containing coffee beverage, so that the milk-containing coffee beverage is fresh and smooth in taste, rich in coffee fragrance and uniform in structure, and meanwhile, the stability of the milk-containing coffee beverage is improved.

The invention discloses a method for processing Xinhui orange spirit. The method includes the steps that Xinhui orange full juice is fermented to obtain dry liquor, the dry liquor is treated, aroma substances are extracted in a special mode, aroma substances are further extracted from extraction raffinate, basic liquor is obtained by distilling secondary extraction raffinate, finally, the aroma substances are added into the Xinhui orange spirit basic liquor, and the Xinhui orange spirit which is strong in fruit aroma is obtained after ageing is performed under airtight conditions. The made Xinhui orange spirit is strong in fruit aroma, has rich ester substances, is refreshing and smooth in taste, and will not be drunk if drinking too much because the content of fusel oil is low. The methodis simple in technology and low in cost.

The invention belongs to the technical field of food processing, and discloses a meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce and a preparation method thereof. The preparation process is diverse, with combination of the characteristics of raw materials, various flavor substances of the raw materials are fully dissolved, and the content of homologous compounds of the meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce is increased; and finally, the ultra-high pressure sterilization way is adopted, the raw materials are retained pure and fresh, at the same time, the strong aroma quality of the seasoning sauce is increased greatly, and the needs on the flavor and mouthfeel are provided for consumers. The Chinese characteristic wild vegetable resources and rich fruit and vegetable resources are fully utilized, edible mushroom resources are also further developed, new varieties are increased for seasoning sauce industry, the processing and development of healthy and good-flavor edible mushroom products with high added value are promoted, and good social and economic benefits are achieved.