62results about How to "Refreshing flavor" patented technology

The invention provides active lactobacillus drink rich in conjugated linoleic acid and a preparation method of the active lactobacillus drink. The method provided by the invention comprises the following steps of: mixing the linoleic acid with the oleophylic stearic acid direactive glyceride to prepare the linoleic acid emulsion, wherein the oleophylic stearic acid direactive glyceride is 1%-2% of the linoleic acid by weight; adding the linoleic acid emulsion into raw milk, wherein the additive amount is 1%-5%; then, homogenizing, sterilizing and cooling to 40-44 DEG C, adding the fermentation strains containing the lactobacillus plantarum, fermenting at 40-44 DEG C for 6-10 hours, and stopping the fermentation when the pH value is about 3.9-4.1 to obtain the acidophilus milk bases; and diluting the acidophilus milk bases to obtain the active lactobacillus drink rich in the conjugated linoleic acid. In the method, the technological conditions are rationally controlled, so that the prepared active lactobacillus drink rich in the conjugated linoleic acid has special flavor, fresh taste and excellent stability.

The invention relates to black cereal sour-milk and a preparation method thereof. The black cereal sour-milk is prepared from raw milk with compound black cereal pulp, whey protein powder, sweeteners and stabilizers by carrying out fermenting by inoculating compound leavening agents. The black cereal sour-milk comprises the following raw materials in parts by weight: 800-850 parts of raw milk, 80-120 parts of compound black cereal pulp, 3-8 parts of whey protein powder, 60-80 parts of sweeteners, and 2-5 parts of stabilizers; the compound black cereal pulp is a mixture composed of black soybean milk and mixed powder in a mass ratio of (2-3) to 1; and the mixed powder comprises black rice flour, rye flour, black sesame seed powder and black Chinese wolfberry fruits. The black cereal sour-milk is uniform in texture, refreshing in flavor, fine and smooth in taste, sour-sweet and refreshing in flavor, as well as capable of effectively scavenging free radicals in the human body; moreover, the black cereal sour-milk has outstanding health-care effects of enhancing immunity and delaying senescence. Thus, the requirements of modern consumers on delicious taste, nutrition and health-care functions are satisfied; in addition, the black cereal sour-milk also meets the market demands for diversified tastes of sour milk, so that the black cereal sour-milk has broad market prospects.

The invention discloses a production method of a fermented fruit and vegetable juice and Chinese rice wine composited function beverage. The production method comprises steps as follows: fermented fruit and vegetable juice and fermented fruit and vegetable Chinese rice wine are prepared; the fermented fruit and vegetable Chinese rice wine, the fermented fruit and vegetable juice and water are mixed in a volume ratio being (7-10): (3-6): (1-1.5); degassing, sterilizing and filling are performed after mixing, and a finished product is obtained. The fermented fruit and vegetable juice and Chinese rice wine composited function beverage produced with the method can overcome defects of uncomprehensive nutrition and absence of a healthcare function of the fermented fruit and vegetable Chinese rice wine as well as low content of vitamin B of the fermented fruit and vegetable juice, produces unique fermentation flavor, has more comprehensive and more balanced nutrition and gastrointestinal healthcare efficacy, is suitable for people of all ages and is a novel nourishing beverage.

The invention provides an active lactobacillus beverage containing flavonoid compounds and a production method for the same. The production method comprises the following steps of: pre-treating the flavonoid compounds; adding the pre-treated flavonoid compounds in milk, or adequately dissolving the pre-treated flavonoid compounds and milk powder in water, and preparing fermentation substrate solution; producing a yoghourt base material after homogenizing and sterilizing; and producing the active lactobacillus beverage containing the flavonoid compounds by diluting. According to the production method disclosed by the invention, the flavonoid compounds are added in the active lactobacillus beverage after a special pre-treatment process, so that the product has a certain anti-ageing function because of containing the flavonoid compounds; moreover, the influences of the colour and bitter taste of the natural flavonoid compounds on the active lactobacillus beverage are furthest eliminated and reduced, so that the quality of the product is ensured; further, via the addition of the flavonoid compounds, a fermentation process can also be promoted.

The invention discloses a low-alcohol-content alcoholic beverage brewed with dry flowers and a preparation process thereof. The preparation process includes: using maltose syrup, white granulated sugar and dry flower petals as main raw materials, and converting the white granulated sugar and maltose into low-alcohol-content wine through active dry yeast; adding the dry flower petals to participate in fermentation, and blending xylitol, citric acid and sodium citrate after fermentation is finished to obtain a finished product. The low-alcohol-content alcoholic beverage is soft in mouthfeel, rich in wine aroma and coordinated in smell; part of anthocyanin in the dry flower petals are integrated into the wine through fermentation and extraction, so that flavor and color and luster are improved, the alcoholic beverage is enabled to be rich in anthocyanin, can improve immunity after long-time drinking, is refreshing and pleasant in flower fragrance and has efficacy of preventing oxidation, maintaining skin elasticity, resisting skin senescence, maintaining visual health and preventing myopia deterioration. Alcohol content of the alcoholic beverage is 3.5-13.0%VOL, so that the alcoholic beverage belongs to low-alcohol-content wine, conforms to current development tendency of drinking wine for people and has wide market prospect.

The invention discloses a flower black tea food as well as a preparation method and application of the food. The flower black tea food is prepared by the following steps: by taking plant flowers and black tea as raw materials, performing ultrafine grinding on flowers, mixing the flower powder and black tea powder in percentage by weight: 5-50% of flower powder and 50-95% of black tea powder, grinding, mixing and performing solid biological fermentation, performing water extractionthree times, performing centrifugal separation, filtering, merging the filtrate, concentrating to prepare a concentrated solution, and sterilizing, thereby obtaining the product. According to the preparation process disclosed by the invention, the defects in the prior art can be overcome, so that the dissolution rate is high, the conversion efficiency is high, losses are small, the utilization rate of the flowers and black tea is high, more new nutrition and functional components can be produced due to a biochemical reaction in the biological fermentation process, the application effects of the product are enhanced, the taste is improved, the quality is improved, and novel raw material products are provided for processing industries such as food products, condiments, soft drinks, wine processed products, nutrient supplement products, cosmetics and the like.

The invention discloses oil-marinated food and a preparation method thereof. The oil-marinated food comprises the following raw materials in parts by weight: 1500-2000 parts of raw material meat, 250-420 parts of marinating oil, 50-100 parts of white granulated sugar, 50-100 parts of a chicken essence, 20-40 parts of monosodium glutamate, 50-100 parts of table salt and 100-150 parts of secret spices. By the preparation method, the freshness of a food material can be better locked, and water is continuously evaporated in the marinating process, so that juice separated out from the food materialcan be in a continuous concentrating reaction process, and the taste is richer and thicker.

The invention discloses a preparation method of a fermentation type carbonated beverage containing milk. The preparation method comprises the following steps: (1) preparing a fermentation milk liquid, wherein skimmed milk powder, white sugar, polydextrose, pectin and water are uniformly mixed so as to obtain milk liquid culture mediums, and vaccinating bacteria species to the milk liquid culture mediums for fermentation so as to obtain the fermentation milk liquid; (2) preparing mixed milk liquid, wherein the fermentation milk liquid, the skimmed milk powder, the white sugar, sodium citrate and soybean polysaccharide are firstly mixed to form elementary mixed liquid, then adding a sour agent to the elementary mixed liquid, finally adding agar, uniformly stirring and mixing the elementary mixed liquid, the sour agent and the agar, and adding water for confirming a constant volume so as to obtain the mixed milk liquid; and (3) inflating carbon dioxide, wherein pasteurization is performed on the mixed milk liquid, cooling the sterilized mixed milk liquid, inflating the carbon dioxide of which the volume is 1.5-3 times of that of the mixed milk liquid, filling the mixture, and sterilizing the filled mixture so as to obtain products. According to the invention, the gather and the precipitation of lactoprotein can be sufficiently restrained during storage, and the prepared products are refreshing in flavor and are free from a viscous sense.

Purple sweet potato and black garlic wine and a preparation method of same. The invention belongs to the field of wine production, and provides the purple sweet potato and black garlic wine and the preparation method of same for solving the problem of deep-processing of the purple sweet potato and black garlic. The method particularly includes the steps of: 1) steaming the purple sweet potato andmixing and pulping the purple sweet potato with water according to material-to-liquid ratio of 1:1-1:5 to prepare purple sweet potato slurry, adding a color protective agent to the purple sweet potatoslurry for color protection, and adding pectinase to perform enzymolysis for 1-3 h; 2) adding a liquefying enzyme to perform liquefaction for 30-90 min; 3) adding glucoamylase to perform saccharification for 90-180 min, pH value being 3.4-5.5; 4) adding black garlic and pulping the materials to prepare mixture liquid; 5) adding lactic acid bacteria to the mixture liquid to perform fermentation, and adding sugar to prepare fermented liquid; 6) inoculating the saccharomyces cerevisiae to the fermented liquid to perform fermentation to prepare the purple sweet potato and black garlic wine. The process can be used for processing and utilizing fermented wine products.

The present invention relates to: fermented milk that does not undergo the increase in an acid level; a method for producing the fermented milk; Lactobacillus delbrueckii subsp. bulgaricus OLL1171 (NITE BP-01569) which is a lactic acid production strain useful for the production of fermented milk that does not undergo the increase in an acid level; and a method for screening for a lactic acid production strain useful for the production of fermented milk that does not undergo the increase in an acid level.

The invention discloses a process and base material for producing yogurt and yogurt produced by the process, The process includes the steps of S1, preheating 10-30wt% of raw material milk to 50-60 DEGC, and removing fat to obtain skimmed milk and single cream, wherein the fat content in the skimmed milk is smaller than 0.6%; S2, regulating ore content in the skimmed milk to be smaller than 7.2mg/L; S3, subjecting the skimmed milk to Maillard browning; S4, subjecting the rest 70-90wt% of raw material milk to dissolving, and mixing with the skimmed milk obtained after the browning; S5, subjecting the mixed raw material milk to degassing, homogenizing, sterilizing, cooling and fermentation to obtain the yogurt. The process has the advantages that by regulating metal ion content in the raw material milk, the activity of fibrinolysin in the raw material milk during the Maillard reaction is affected so as to affect the product generation of the Maillard reaction, the processed milk is mixedwith the raw material milk which is not subjected to component regulation to perform fermentation, and the produced yogurt is high in furfural content and good in sensory quality.

The invention discloses a flower dark tea food, and a preparation method and applications thereof. According to the preparation method, plant flower and dark tea are taken as raw materials; plant flower is subjected to ultrafine smashing, 5 to 50wt% of plant flower powder and 50 to 95wt% of dark tea powder are mixed; an obtained mixture is subjected to smashing, mixing, solid state biological fermentation, three times of water extraction, centrifugation, filtering, filtrate clathration, and condensation so as to obtain a concentrate; and sterilization is carried out so as to obtain a finishedproduct. The preparation method is capable of avoiding the defects in the prior art, increasing dissolution rate, conversion rate, and flower and dark tea utilization rate, reducing loss; relatively more novel nutritional and functional ingredients are generated via biochemical reaction in biological fermentation; product using effect is improved; mouthfeel is improved; quality is increased; and novel raw material products are provided for the processing industries of food product, flavouring, soft drink, wine product, nutritious supplementary, and cosmetic.

The invention belongs to the technical fields of foods and food processing methods and specifically relates to a green prickleyash flavored chilli sauce and a preparation method thereof. According tothe invention, the green prickleyash flavored chilli sauce is prepared from the following raw materials in parts by weight: 450-500 parts of salted chilli, 800-1000 parts of purified water, 150-160 parts of garlic, 8-10 parts of green prickleyash grains, 40-50 parts of modified starch, 15-20 parts of peanut butter, 15-20 parts of white spirits, 1-2 parts of sodium isoascorbate, 15-20 parts of monosidum glutanate, 60-65 parts of distilled vinegar and 75-80 parts of white granulated sugar. The green prickleyash flavored chilli sauce provided by the invention has a prominent green prickleyash flavor obtained by extracting the fragrance of green prickleyash by adopting water impregnation on the basis of the salted chilli and carrying out decoction after colloid milling and is a sauce-shaped instant chilli sauce product with sweet and sour tastes; a finished product of the green prickleyash flavored chilli sauce is brick red in color, prominent in green prickleyash flavor, shaped like a thick sauce, enjoyable in fresh-cool sweet and sour tastes when being tasted, delicious and fragrant as well as pungent and spicy in aftertaste and abundant in mouthfeel.

The invention discloses a flower vermiculate thamnolia thallus food as well as a preparation method and application of the food. Plant flowers and vermiculate thamnolia thallus are used as raw materials of the flower vermiculate thamnolia thallus food. The flower vermiculate thamnolia thallus food is prepared through the following steps of performing superfine crushing on flowers to obtain flowerpowder, and mixing the flower powder with vermiculate thamnolia thallus powder, wherein the percentage by weight of the flower powder is 5-50%, and the percentage by weight of the vermiculate thamnolia thallus powder is 50-95%; performing crushing, performing mixing, performing solid-state biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtration, performing filtrate clathration, and performing concentration so as to obtain concentrate; and performing sterilization so as to obtain the flower vermiculate thamnolia thallus food. Through the adoption of the preparation technology disclosed by the invention, defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high,few losses are generated, the utilization rate of the flowers and the utilization rate of the vermiculate thamnolia thallus are high, more new nutrition and more new functional compositions can be produced through a biochemical reaction in the biological fermentation process, the application efficacy of products is improved, the mouth feel is improved, the quality is improved, and a new raw material product is provided for processing industry of food products, condiment, soft beverages, wine processing products, nutrition supplementing products, cosmetics and the like.

The invention provides a method for making spiced pork sausage with a special flavor. The method comprises the steps of S1, cutting meat frozen at -18 DEG C into pieces with a bone saw, placing the pieces in a slow melting storage, conducting unfreezing and cutting the pieces into dices; S2, adding 2-4 parts of table salt, 1-5 parts of white sugar, 0.5-1.5 parts of pepper, 0.5-1.8 parts of chili, 0.1-0.3 part of flavor enhancer, 1-2 parts of aginomoto and 10-25 parts of flavor sauce to 100 parts by weight of meat dices, and conducting vacuum stirring; S3, conducting sausage filling with a vacuum sausage filling machine, and conducting knotting and hanging; S4, conducting air cooling and drying on sausage at 5-10 DEG C for 12-48 h; S5, drying the sausage at 40-60 DEG C for 9-36 h; S6, repeating S4 and S5 till the removal rate of moisture in the sausage reaches 25% or above, and then packaging the sausage in packaging bags; S7, soaking and shaping the packaged sausage in warm water, taking the sausage out, and blowing the sausage dry. The prepared sausage has a unique flavor, is tasty and refreshing and has a good meat taste.

The invention discloses a flower and oolong food as well as a preparation method and application thereof. The flower and oolong food is prepared by the following steps: taking plant flowers and oolongas raw materials, performing superfine crushing on the flowers, mixing the flower powder with oolong powder in weight percent of (5-50%):(50-95%), performing crushing, mixing and solid-state biological fermentation, performing water extraction thrice, performing centrifugal separation, filtration, filtrate inclusion and concentration to obtain a concentrated solution, and performing sterilizationto obtain the product. By virtue of a preparation process disclosed by the invention, defects in the prior art can be overcome, the dissolution rate is high, the conversion efficiency is high, the loss is less, and the utilization rate of the flowers and oolong is high; and by virtue of the biochemical reaction of a biological fermentation process, more new nutritional and functional components can be produced, the application effect of the product is enhanced, the mouth feel is improved, the quality is promoted, and a new raw material product is provided for processing industries of food products, condiments, soft drinks, wine products, nutritional supplement products, cosmetics and the like.

The invention belongs to the field of food processing, and specifically discloses a flower and tea food as well as a making method and application thereof. The flower and tea food is made through thefollowing steps of making flowers into flower powder through baking and crushing, making newly-pickled fresh tender tea leaves into tea powder through baking and crushing, performing mixing, performing fermentation with lactic acid bacteria, performing water extraction and performing concentration, wherein 5-50wt% of the flower powder and 50-95wt% of the tea powder are used. A technology comprisesthe following steps of mixing flower micro powder with the tea powder, performing solid-state biological fermentation, then performing extraction, performing centrifugal separation, performing filtration, performing concentration to obtain concentrate, and performing sterilization so as to products, wherein the extract is subjected to clathration with cyclodextrin, and spice substances, volatilefragrance substances and volatile water-soluble substances in flowers and tea are packaged to form a stable solution, so that the stability of nutrient components can be improved, the quality of the products can be further improved, and absorption is facilitated. A biochemical reaction after fermentation contributes to improving the nutritive efficacy, improving mouth feel and improving product quality.

The invention relates to a culturing method of watermelons. The method comprises the steps of 1), seed breeding; 2), sowing at proper timing and sound seedling culturing; 3), fine transplanting and reasonable dense planting; 4), scientific fertilizer applying and strict pruning; 5), artificial pollination assisting; 6), fruit bearing and node; 7), plant diseases and insect pests preventing; 8), timely picking. Female-parent tetraploid watermelons are obtained by using colchicine doubling, father parent watermelons are obtained by conducting self pollination purification, and special-type yellow-peel yellow-pulp triploid seedless watermelon. The cultured yellow-peel yellow-pulp seedless watermelons has green coarse fibers, and the blank of domestic special-type seedless watermelon seed breeding is filled to meet demands of fruit market demands of characterization and diversification, generate significant social economic benefits and generate positive influences on agricultural supply-side structural reform, promoting modern agricultural development, agricultural synergism and peasant income increasing.

The invention discloses a flower and fermented Pu'er tea food as well as a preparation method and application of the food. Plant flowers and fermented Pu'er tea are used as raw materials of the flowerand fermented Pu'er tea food. The flower and fermented Pu'er tea food is prepared through the following steps of performing superfine crushing on flowers to obtain flower powder, and mixing 5-50wt% of the flower powder with 50-95wt% of fermented Pu'er tea powder; performing crushing, performing mixing, performing solid-state biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtration, performing filtrate clathration, and performing concentration so as to obtain concentrate; and performing sterilization so as to obtain the flower and fermented Pu'er tea food. Through the adoption of the preparation technology disclosed by the invention, defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high, few losses are generated, the utilization rate of the flowers and the utilization rate of the fermented Pu'er tea are high, more new nutrition and more new functional compositions can be produced through a biochemical reaction in the biological fermentation process, the application efficacy of products is strengthened, the mouth feel is improved, the quality is improved, and a new raw material product is provided for the processing industry of food products, condiment, soft beverages, wine processing products, nutrition supplementing products, cosmetics and thelike.