7results about How to "Refreshing taste" patented technology

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 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.

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.

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.