25results about How to "Refreshing taste" patented technology

The invention belongs to the field of hangover alleviating and liver protecting products, and particularly discloses a preparation method of a quick hangover alleviating and liver protecting drink, the drink is prepared by compounding a chamomile extract and a plurality of plant raw materials (dandelion, fingered citron, hovenia acerba and the like), and the chamomile extract is extracted by a special process. The preparation method comprises the following steps: firstly, soaking and cooking part of the raw materials, and then crushing, soaking and extracting the other part of the raw materials; mixing the liquids obtained in the steps, adding the rest raw materials, soaking, extracting and mixing; and finally, adding the chamomile extract, uniformly mixing, pasteurizing and canning. The beverage adopts fresh plant raw materials, pressure and temperature control is emphasized in the preparation process, and the quality and the effect are ensured. The process is simple, efficient and suitable for industrial production, the prepared beverage has remarkable sobering-up and liver-protecting effects, and the healthy and effective sobering-up and liver-protecting beverage can be obtained by people.

The utility model discloses a coffee extract buffer container, which belongs to the technical field of coffee extract storage equipment, and comprises a workbench, the upper end of the workbench is fixedly connected with a limiting frame, the bottom end of the workbench is embedded with a first discharge pipe, the side end of the first discharge pipe is movably provided with a one-way valve, and the other end of the first discharge pipe is movably provided with a second discharge pipe. A temporary storage barrel is arranged between the inner walls of the limiting frame, and a first feeding pipe is installed at the upper end of the temporary storage barrel in an embedded mode; a pressure-sensitive switch is installed at the inner bottom of the buffer barrel, a refrigerator is embedded in the inner wall of the buffer barrel, coffee extract is stored in the storage barrel in a self-triggering low-temperature mode, it is guaranteed that the taste, fragrance and nutritional value of the coffee extract are not prone to losing during drinking, and the coffee extract can be stored for a long time; and when the refrigerated coffee extract liquor is drunk, the coffee extract liquor can have fresh and cool taste and clear coffee flavor expression, more aroma substances and flavor taste are retained, and the drinking taste is better.

The invention provides a milk beverage containing micronutrients and a preparation method of the milk beverage. The milk beverage comprises a fermented milk base and a sugar solution, wherein the sugar liquid comprises compound micronutrients, a stabilizer, a sweetness regulator and an acidity regulator; nutrients in the compound micronutrient comprise vitamins and mineral substances, wherein the vitamins comprise at least one of vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and vitamin B12; the mineral substances comprise at least one of iron, zinc, selenium and magnesium and calcium, and the raw material of the calcium source is L-calcium lactate. The milk beverage containing micronutrients provided by the invention is rich in various minerals and vitamins, can supplement micronutrients required by a human body every day, and also contains million-grade active probiotics, so that the milk beverage has a very high nutritional value.

The invention relates to the technical field of food processing, and discloses a manufacturing method of multi-layer jelly, which comprises the following steps: preparing jelly liquid: preparing jelly powder with different tastes and colors as required, mixing the jelly powder with water, sugar and a gelling agent, and controlling the transparency of the jelly liquid by adjusting the proportion of the gelling agent; pouring into a mold: pouring the jelly liquid into the mold layer by layer, and solidifying each layer of jelly liquid in a refrigeration environment; interlayer treatment: after each layer of jelly liquid is solidified, coating a transition film to prevent interlayer mixing and enhance interlayer adhesion; and solidification control: carrying out multi-stage cooling to ensure uniform solidification of the jelly layer, and accelerating interlayer solidification by using a solidification accelerator. According to the invention, stable layering and high transparency of the jelly are realized by optimizing the ratio of the gelling agent and temperature control; a vacuum degassing and filtering technology is adopted, so that the purity and the aesthetic property of the jelly are improved; a sodium alginate microcapsule technology is applied, so that multiple taste experience is enhanced, and the taste level is enriched.

The application belongs to the technical field of food preparation, and relates to a preparation method of PE emulsion prepared from citrus peel residues and high-dietary-fiber fat-reducing mayonnaise. The preparation method of the PE emulsion is as follows: (1) the dried and crushed citrus peel residues are soaked and pretreated with acidic oxidized electrolytic water, and after the soaking is completed, the activated materials are obtained by washing, drying and sieving; (2) the activated materials are mixed with water and then subjected to water bath heating treatment, and the citrus peel residue fiber concentrate is obtained by drying the residue; (3) the citrus peel residue fiber concentrate is dispersed and then subjected to colloid mill pretreatment and wet ball milling, and the citrus peel residue-based colloid suspension is obtained after the wet ball milling; and (4) the citrus peel residue-based colloid suspension is mixed with vegetable oil and then subjected to shearing homogenization to obtain a coarse emulsion, and then the coarse emulsion is subjected to ultrasonic treatment, and finally the citrus peel residue-based PE emulsion is obtained. The problems of unstable structure, easy oxidation, poor storage stability and poor taste of the fat-reducing mayonnaise prepared by using the PE emulsion are solved.

The invention discloses a multi-strain active lactobacillus beverage and a preparation method thereof. The multi-strain active lactobacillus beverage disclosed by the invention is good in flavor and mouth feel, fresh and cool in mouth feel, sour, sweet and delicious, and capable of maintaining the constant viable count within the shelf life and still maintaining the viable count gt after being refrigerated at 2-10 DEG C for 30 days; the method has the advantages of high purity, high purity, 1 * 10 < 9 > CFU / ml, good stability, no layering and precipitation phenomena, and centrifugal precipitation rate maintained within 2%.

The invention provides a Duruan cool melon cake and a preparation method thereof, and belongs to the technical field of food processing. The Duruan cool melon cake comprises a glutinous rice wrapper layer and stuffing wrapped in the glutinous rice wrapper layer, the stuffing comprises cooked fruit paste; the cooked puree comprises the following raw materials: puree of Duruan cold melons and isomaltooligosacharide syrup; the glutinous rice wrapper comprises the following raw materials: glutinous rice flour, glutinous rice flour and wheat starch. The raw materials including the Duruan cool melon puree and the isomaltooligosacharide syrup are used as the stuffing, the glutinous rice wrapper containing the glutinous rice flour, the glutinous rice flour and the wheat starch is used as the wrapper, and the bitter taste of the Duruan cool melons can be neutralized by adding the isomaltooligosacharide syrup into the Duruan cool melon puree. The stuffing is wrapped by the glutinous rice skin layer, so that the taste that the Duruan cool melons are difficult to swallow can be further improved, and the Duruan cool melon cake not only retains the special flavor of the Duruan cool melons, but also is soft and glutinous in texture and tasty and refreshing in taste, and can be used as a soft cake leisure food.

An object of the present invention is to provide a carbonated alcoholic beverage in which a mature taste and fullness in taste are enhanced and to which a refreshing taste is also imparted. (A) The content of syringaldehyde is adjusted to 0.7 to 2,400 ppb and (B) the content of cis-3-hexen-1-ol is adjusted to 0.7 to 340 ppb in the alcoholic beverage.

The invention provides a preparation method of low-salt pickled vegetables pickled with white vinegar and capable of sterilizing and preventing nitrite generation. The preparation method comprises the following steps: cleaning a sterilizable bottle, adding 180-200 parts of white vinegar, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.03 part of citric acid into the bottle, fully and uniformly stirring until the white sugar and the edible salt are melted, adding 30-50 parts of cleaned fresh red-skin white-core radish strips which are cut into small square strips, and uniformly stirring until the white sugar and the edible salt are melted; and completely soaking the red-skin white-core radish strips in the white vinegar liquid, covering with a bottle cap, sealing, placing in a dark place, and uncapping for eating after one day. The pickled vegetable is low in salt content, can prevent nitrite from being generated in the pickling process, does not influence human health after being eaten frequently, is particularly suitable for people suffering from diseases such as hypertension to eat, tastes fresh, crisp and tasty, increases the appetite of people, is pleasant in mood, is long in taste retention time, and can still keep the taste after being pickled for two months.

The present invention is a method for producing a beer-flavor beverage having a mixing step for mixing a beer-flavor stock solution, an edible aqueous solution, and a cooling material, the method being characterized by satisfying the following conditional expression (1): 0.1 < = ratio (X) < = 3.0, where the ratio (X) is the total weight (g) of the cooling material / the total volume (ml) of the beer-flavor stock solution and the edible aqueous solution.

The invention discloses polypeptide-loaded hippophae rhamnoides fruit oil microcapsule powder as well as a preparation method and application thereof. The hippophae rhamnoides fruit oil microcapsule powder comprises hippophae rhamnoides fruit oil and polypeptide, and the preparation method comprises the following steps: mixing the hippophae rhamnoides fruit oil and the polypeptide, and performing ball milling in a ball mill to obtain the hippophae rhamnoides fruit oil microcapsule powder According to the invention, a molecular mixture is formed through the action of mechanical force, the dissolution of the sea buckthorn fruit oil is promoted through the effects of increasing the dispersion uniformity of the medicine and the carrier, increasing the wettability and the like, and a compound is formed through the clathration of the carrier, so that the degradation of the sea buckthorn fruit oil and the loss of the antioxidant activity of the sea buckthorn fruit oil are inhibited; meanwhile, the microcapsule powder can be assembled into stable nano microemulsion in water, the taste is fresh and not greasy, the anti-oxidation and free radical scavenging capacity of the sea buckthorn fruit oil is improved, the non-alcoholic fatty liver resisting effect of the sea buckthorn fruit oil is remarkably improved, and the preparation method is simple, easy to implement, low in cost, non-toxic and harmless.

This invention discloses a method for preparing Polygonatum wine through co-fermentation of a compound microbial strain. Firstly, this invention provides a compound microbial fermentation agent composed of *Lactobacillus plantarum*, *Bacillus lactis*, and *Saccharomyces cerevisiae* in a mass ratio of 2–4:1–2:50–100. This compound microbial fermentation agent, through the synergistic effect of the compound microorganisms, effectively balances and improves the original bitterness of Polygonatum, significantly improving the overall quality of the Polygonatum wine; it accelerates the fermentation process, significantly shortens the fermentation cycle, and improves production efficiency, thereby reducing production costs. This invention further provides a method for preparing Polygonatum wine based on this compound microbial fermentation agent. This method exhibits significant effects in improving taste, increasing fermentation efficiency, enhancing product stability, reducing adverse metabolites, and improving nutritional and health benefits, thus meeting consumers' pursuit of high-quality Polygonatum health drinks.

The invention provides asparagus composite fruit wine and a preparation method thereof, and belongs to the technical field of fruit wine brewing. The preparation method comprises the following steps: freezing and thawing rhizoma polygonati, lucid ganoderma, fructus lycii, fructus mume, radix astragali, semen cassiae and radix salviae miltiorrhizae, crushing to obtain traditional Chinese medicine powder, mixing the traditional Chinese medicine powder with water, decocting, and filtering to obtain filtrate A; performing freeze drying and superfine grinding on asparagus to obtain asparagus powder, mixing the asparagus powder with water, performing enzymolysis, and filtering to obtain filtrate B; mixing and pulping the filtrate A, the filtrate B, longan aril, red dates, lily and water, inoculating strains for primary fermentation, then adding cane sugar for secondary fermentation, finally adding honey for tertiary fermentation to obtain fermentation liquor, and clarifying and sterilizing the fermentation liquor to obtain the asparagus composite fruit wine. The asparagus is used as a main raw material, traditional Chinese medicinal materials are added on the basis for compounding, and the prepared asparagus composite fruit wine is fresh and cool in taste and has the functions of resisting oxidation, improving immunity and the like.

The invention relates to a citrus fruit wine fermentation method which comprises the following steps: selecting fresh, mature and non-rotten citrus, cleaning, peeling and pulping to obtain citrus pulp, adding pectinase into the citrus pulp for enzymolysis, and clarifying to obtain citrus clarified juice; the method comprises the following steps: sampling and detecting the total sugar content of the orange clarified juice, adding high fructose corn syrup, adjusting the total sugar content of the orange clarified juice to 16-20%, detecting the pH value of the orange clarified juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.6-3.8, finally adding 70-90mg / L of potassium metabisulfite, uniformly stirring, standing and sealing for 11-13 hours; adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 into the orange clarified juice in sequence, performing constant-temperature fermentation at 20 DEG C, and stopping fermentation when the total sugar content is lower than 4g / L; adding 0.8-1g / L naringinase into the fermentation liquor, reacting for 50-60 minutes, and clarifying to obtain the citrus wine; ageing of the citrus wine is accelerated by adopting microwave and irradiation treatment; centrifuging the aged wine, taking supernate, adding a compound clarifying agent for fining, stirring, sealing and storing; and finally filtering the citrus wine, sterilizing and bottling.

The invention discloses a sambucus williamsii hance and sambucus williamsii hance cyanine extraction beverage as well as a preparation method and application thereof, and belongs to the technical field of foods. Comprising the following steps: mixing and dissolving, filtering, filling and sterilizing. By using the d-ribose, the sambucus williamsii concentrated juice, the sambucus williamsii flower extract, the yeast beta-glucan, the vitamin C, the vitamin B-rich vitamin yeast powder and other raw materials, the health-care food can resist viruses, activate an immune system, improve immunity and prevent and relieve influenza and other symptoms, and nine molecules jointly consolidate and maintain the immune system.

The present invention provides a beverage stabilizer, comprising water and the following raw materials in parts by weight: 1.60-3.00 parts of microcrystalline cellulose, 0.42-0.58 parts of polyglycerol fatty acid esters, 0.32-0.48 parts of sodium tripolyphosphate, 0.32-0.48 parts of sodium bicarbonate, 0.12-0.28 parts of sodium D-isoascorbate, and 0.02-0.08 parts of citrus fiber. The present invention uses the above-mentioned components and proportions in a coordinated manner, so that the above-mentioned stabilizer is applied to cereal beverages, which can make the beverage taste refreshing, avoid the sticky mouthfeel caused by the thickener, have good flavor, and are more suitable for daily drinking and dining, while solving the problem of easy precipitation and stratification of cereal beverages, so that the product can maintain a stable state during the shelf life.

The invention relates to the technical field of functional food, in particular to a mulberry vinegar sparkling beverage as well as a preparation method and application thereof. The invention provides a mulberry vinegar sparkling beverage. The mulberry vinegar sparkling beverage is prepared from the following components in parts by mass: 15.20 to 15.90 parts of mulberry concentrated juice, 6.40 to 6.80 parts of mulberry fermented vinegar, 27.50 to 27.80 parts of vinegar, 1.10 to 1.50 parts of honey, 2.60 to 2.90 parts of hawthorn juice, 2.30 to 2.50 parts of a white mulberry root-bark extracting solution and 2.50 to 3.00 parts of a loquat leaf extracting solution. The sparkling beverage provided by the invention is sufficient in mulberry aroma and fresh and cool in taste. The sparkling beverage is high in mulberry concentrated juice addition amount and good in oxidation resistance, and meanwhile, a small amount of fresh hawthorn juice is added, so that the oxidation resistance effect of the beverage is further improved.

The invention relates to the technical field of packaging bags, in particular to a degradable and environmentally friendly PE packaging bag and a manufacturing method thereof. The degradable and environmentally friendly PE packaging bag comprises a bag body and a No. 1 seal, wherein the bag body is divided into a storage chamber, a No. 1 water storage chamber and a No. 2 water storage chamber; the storage chamber and the No. 1 water storage chamber are sealed and connected by a No. 2 seal, and the storage chamber and the No. 2 water storage chamber are sealed and connected by a No. 3 seal; the No. 1 water storage chamber and the No. 2 water storage chamber are separated by a partition; the present invention divides the bag body into the storage chamber, the No. 1 water storage chamber and the No. 2 water storage chamber; the volume ratio of the storage chamber, the No. 1 water storage chamber and the No. 2 water storage chamber is 2:1:1; the present invention alternately presses the No. 1 water storage chamber and the No. 2 water storage chamber so that water in the No. 1 water storage chamber and the No. 2 water storage chamber flows upward, thereby washing fruits in the storage chamber, thereby ensuring the refreshing taste of the fruits, and making the present invention have the effects of simple operation, convenient use, and economical and practical.

The invention discloses a fermentation type milk-containing beverage. The fermentation type milk-containing beverage is prepared from 36 wt%-45 wt% of a yoghourt base material, 2.02 wt%-3.52 wt% of a sweetening agent, 0.45 wt%-0.61 wt% of an emulsifying thickener, 2 wt%-3 wt% of dietary fibers, 0.02 wt%-0.05 wt% of an acidity regulator and 50.52 wt%-57.85 wt% of water. The fermented milk-containing beverage provided by the invention does not contain cane sugar, has no pasty taste, and keeps relatively good stability.

The invention belongs to the technical field of food beverage medicine preparation, and discloses a traditional Chinese medicine compatible extract beverage for tonifying spleen and kidney and eliminating dampness, an extract and a preparation method, the composition is prepared from the following materials: 0.9 g of fried red bean water extract, 0.9 g of fried coix seed water extract and 0.2 g of fresh dendrobium huoshanense stem water extract. The traditional Chinese medicine has the effects of warming and tonifying spleen and kidney, eliminating dampness, tonifying qi and promoting salivation. According to the formula, all the raw materials have a synergistic effect, the health-care effects of warming the spleen and the kidney, dispelling cold, removing food retention, tonifying qi and promoting salivation are achieved, and the product is fresh and cool in taste, convenient to carry, capable of being directly brewed and drunk and deeply loved by young people. The traditional Chinese medicine compatible extract can be prepared into a sugar-free liquid beverage, a sugar-free solid beverage, a sweet liquid beverage and a sweet solid beverage, and is deeply loved by the majority of young people.

The invention provides a method for preparing a high-ester pectin composition applied to the field of high-ester pectin. In the high-fat pectin composition of the present application, most of the 3,6-D-galacturonic acid groups of the pectin main chain are methylated, and part of the groups are acetylated, so that in a yogurt system, a stable system is formed between the carboxyl group and the protein through electrostatic action, and the acetyl group prevents the carboxyl group of the pectin from forming a network structure through calcium bridges, thereby achieving no flocculation risk even in the case of a high addition amount, and making the taste refreshing and smooth.

This invention relates to the field of functional food technology and discloses a low-GI sugar-controlling beverage and its preparation method. The low-GI sugar-controlling beverage comprises 20-28 parts hawthorn concentrate, 4-9 parts astragalus concentrate, 3-9 parts yam concentrate, 2-9 parts rehmannia concentrate, 3-8 parts ophiopogon concentrate, and 2-8 parts microencapsulated nut powder; wherein the nuts in the microencapsulated nut powder are one or more of hazelnuts, pecans, almonds, cashews, or pumpkin seeds. This invention improves the utilization rate of medicinal components through enzyme-assisted extraction technology, solves the technical problems of nut addition through microencapsulation technology, and protects activity and optimizes taste through low-temperature vacuum concentration and precise pH control. Ultimately, it provides a stable, refreshing, and nutritionally complete low-GI compound beverage that meets the needs of people maintaining blood sugar balance.

This invention discloses a method for preparing zero-trans-fatty acid vegetable fat powder, comprising the following steps: (1) dissolving dipotassium hydrogen phosphate and fructooligosaccharides in purified water, adding resistant dextrin and konjac gum, and mixing to obtain an aqueous phase mixture; (2) sequentially adding sodium caseinate, glyceryl monostearate, whole milk powder, and milk fat to the aqueous phase mixture and mixing to obtain an emulsified mixture; (3) adding edible silica to the emulsified mixture and mixing, then gradually homogenizing under increased pressure and spray drying to obtain zero-trans-fatty acid vegetable fat powder. The zero-trans-fatty acid vegetable fat powder prepared by this invention has excellent emulsifying and dispersing properties, and its taste is more delicate, mild, and refreshing.

The application discloses a preparation method of electronic cigarette oil guide cotton. The method comprises the following steps: taking organic polymer chip as raw material, adding a predetermined amount of mixed reagent of inorganic antibacterial agent and organic antibacterial agent, uniformly mixing, and then preparing organic short fibers with special-shaped structure through melt spinning; mixing the inorganic fibers and the organic short fibers in a predetermined proportion, and preparing the oil guide cotton through carding, water jet, and winding. By combining the advantages of high polymer materials such as polyester and polytetrafluoroethylene, such as high melting point and decomposition temperature, and the advantages of inorganic fibers such as ceramic fibers, such as light weight, high temperature resistance and good thermal stability, and by controlling the use proportion of the two, the oil guide cotton can have good heat resistance, thermal stability and high oil conductivity, and carbonization can be avoided during use, thereby prolonging the service life of the electronic cigarette.

The invention provides a medicinal and edible food preparation and a preparation method thereof. The preparation is prepared from the following raw materials in parts by weight: 2-5 parts of ginseng, 5-9 parts of densely roasted astragalus membranaceus, 5-8 parts of poria cocos, 8-14 parts of fig, 2-5 parts of pericarpium citri reticulatae, 7-11 parts of fried white hyacinth bean, 8-12 parts of hawthorn, 8-12 parts of fructus amomi, 18-32 parts of Chinese yam, 0.5-2 parts of coix seed, 12-22 parts of fruit juice and 45-75 parts of purified water. The invention further provides a preparation method of the preparation, the preparation is prepared from the raw materials through the steps of cleaning, cutting, soaking, decocting, concentrating, adding auxiliary materials for blending, filtering, sealing and the like, and the preparation is convenient to transport and store. The beverage has the effects of resisting fatigue, refreshing mind and restoring consciousness and the like.