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1332results about How to "Refreshing taste" patented technology
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Cigarette simulator
Owner:PU DANMING
Manufacturing method for crystallized fruit
The invention relates to a manufacturing method for crystallized fruit, which comprises the following steps: (1) preparing the following raw materials by weight percent: 20-67.7% of fruit embryos, 32.05-53.0% of sugar crops, 0.1-5% of filling materials, 0-5% of medicinal and food homologous traditional Chinese medicines, 0.05-10% of seasoning spices, 0.1-2.0% of preservatives and 0-5% of pigments; (2) pre-treating the raw materials by preparing liquid sugar, filling material liquid, traditional Chinese medicine extracts and preservative solution; (3) soaking: adding the liquid sugar material,the seasoning spices, the pigments, the liquid sugar, the filling material liquid and the traditional Chinese medicine extracts into a soaking cylinder and mixing uniformly to form the mixed materialliquid, adding the fruit embryos into the soaking cylinder, increasing the temperature of the mixed material liquid to 50-60 DEG C and keeping the temperature for 10-15 hours; (4) leaching and drying; and (5) drying to obtain the crystallized fruit. The manufacturing method for crystallized fruit is easily performed, the full utilization of fruit resource is realized, and the manufactured crystallized fruit is full of nutrition and tastes fresh and cool.
Owner:汕头市天悦轻工技术科技有限公司 +3
Method for preparing medicinal dietary soft-shelled turtle
InactiveCN1385107AEnhance immune functionEnhance physical fitnessUnknown materialsFood preparationCodonopsisLycium
The preparation method of dietary soft-shelled, including preparation of chicken soup and pork loin soup, is characterized by that in the soup the Chinese herbs of 1-20 portions of codonopsis root orginseng, 5-30 portions of lycium beery, 1-30 portions of jujube and 1-30 portions of longan flesh are added. The above-mentioned materials are placed in the chafingdish, heated and boiled, the turtlemeat blocks are placed in the soup, and boiled for 10-20 min. and salt is added so as to obtain the invented produ dietary turtle soup. Said soup is racy in taste, not only possesses rich convenients, but also has the health-care functions of warming yang, dispelling cold, nourishing the blood and raising immunity of human body, etc.
Owner:李存广
Milk pudding and preparation method thereof
The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.
Owner:BRIGHT DAIRY & FOOD
Blending type vegetable and fruit juice beverage and production method thereof
The invention provides a prepared type fruit and vegetable juice beverage and producing method thereof. The fruit and vegetable juice beverage of the present invention contains fruit and vegetable juice 10%-30%, lactoprotein 0.05%-1%, fruit and vegetable particles 1%-10% and stabilizing agent 0.1-0.05%; the pH value of the fruit and vegetable juice beverage is 3.2-4.2, and the sugariness can be converted to 3-15wt% of sucrose. The fruit and vegetable juice of the present invention contains milk protein, fruit and vegetable particles, achieves rich nutrition, refreshing mouth feel and good stability.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Composition for the preparation of homemade frozen confections
InactiveUS20150140193A1Pleasant textureCaloric value easilyMilk preparationFrozen sweetsPolysaccharideChemistry
The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40; with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture.
Owner:NESTEC SA
Coffee yoghurt and preparation method thereof
The invention discloses a coffee yogurt, which comprises the following raw materials by mass: 687.9-975.099 parts of cow milk, 50-100 parts of a coffee extract solution or 0.5-30 parts of coffee powder, 0.3-100 parts of a sweetening agent, 3-20 parts of a stabilizer, 1-10 parts of an emulsifier and 0.001-0.1 part of a fermentation strain. The invention also discloses a preparation method of the coffee yoghurt. The method includes the steps of: 1) mixing the coffee extract solution or coffee powder, the sweetening agent, the stabilizer, the emulsifier with the preheated cow milk until the raw materials are dispersed and dissolved; 2) conducting index detection, homogenizing and sterilizing; 3) cooling the mixed material, adding the fermentation strain, and carrying out constant temperature culture; and 4) performing cooling when reaching a fermentation terminal point. The coffee yogurt retains the nutritional value of both yoghurt and coffee, has a stable texture state and a good flavor acceptable to consumers.
Owner:BRIGHT DAIRY & FOOD
Fresh and cool enzymolysis grain beverage and preparation method thereof
The invention provides a fresh and cool enzymolysis grain beverage and a preparation method thereof, relating to a non-alcoholic beverage. The invention aims to provide a fresh and cool enzymolysis grain beverage which retains original nutrition and functional components of grains and is fine, fresh and cool in taste, stable in product composition and low in viscosity, and a preparation method thereof. The beverage is prepared from the following raw materials: 8-12% of grains, 0.01-0.2% of sodium citrate, 0.01-0.4% of emulsifier, 0.05-0.5% of stabilizer, 1.0-2.3% of processing auxiliary agent and the balance of water. The preparation method comprises the steps of: pre-cooking or baking the grains, carrying out colloid milling and homogenizing, adding the processing auxiliary agent, carrying out enzymolysis, then inactivating the enzyme, separating, and filtering to obtain coarse fiber and a material liquid C; adding the material liquid C, sodium citrate, emulsifier and stabilizer to hot water, diluting to certain volume with blending water to obtain a blended liquid, cooling, then conveying to an ultrahigh-temperature instantaneous sterilizing system, preheating, degassing, homogenizing, and then carrying out ultrahigh-temperature instantaneous sterilizing; and filling the blended liquid after ultrahigh-temperature instantaneous sterilizing, and then packaging.
Owner:XIAMEN HUIERKANG FOOD
Preparation method for convenient rice noodle
InactiveCN101341945AExtrusion process is simpleTissue smoothFood preparationConvenience foodToughness
The invention provides a preparation method of rice noodles, which belongs to the technical field of instant food. The preparation method solves the problems that the preparation methods of the prior rice noodles need to be added with additive, soaked in boiling water or are easy to be conglobated when being cooked, etc. The preparation method of the instant rice noodles comprises the following steps: rice soaking and flour milling; long rice is selected to be soaked in water; the long rice is ground into rice flour after being soaked; powdering and thread extrusion; aging and thread rolling; the flour thread is put into a closed cavity to age; after aging, the glutinous thread is loosened by thread rolling; redistilling: the flour thread after being rolled is put into a steam box, and steam is fed in; washing, shaping and drying; the rolled thread is washed by water, so that the flour thread is fully loosened, put into a mould box to be shaped, dried, and the instant rice noodles are obtained. The rice noodles prepared by the preparation method of the instant rich noodles have the advantages of good taste, no paste, good toughness, sufficient biting performance, etc.
Owner:姚万胜
Weak alkali plant alcohol intoxication-alleviating beverage and method for preparing same
InactiveCN101518351AThe hangover function is obviousSignificant hangover functionNervous disorderFood preparationVascular diseaseAlcohol
The invention discloses a weak alkali plant alcohol intoxication-alleviating beverage and a method for preparing the same. The beverage comprises the following components: plant extract, corrective, pH adjusting agent and pure water. The preparation method comprises the following steps that: firstly, the plant extract is decocted and filtered, and the obtained filtrate is cooled down to obtain the plant extract; secondly, the plant extract is mixed with the corrective, and the mixture is dissolved in water; and thirdly the mixed solution is added with proper amount of pH adjusting agent so as to adjust the pH value of the mixed solution to between 6.5 and 8.5, and the mixed solution is subjected to constant volume, filtering, homogenization, sterilization, filling, packaging and checking-up to obtain the weak alkali plant alcohol intoxication-alleviating beverage. The weak alkali plant alcohol intoxication-alleviating beverage has the advantages of removing alcohol toxins, alleviating the alcohol intoxication and protecting the liver, replenishing vital essence and clearing heat, promoting urination and releasing toxin and effectively preventing cardio-cerebral-vascular diseases, osteoporosis, gout, hypertension, high blood fat and the like, along with strong controllability of the production process, good quality reproductivity, fresh and good taste and the suitability for taking at four seasons.
Owner:武汉市久共合生物科技有限公司
Additive-free yogurt and preparation method thereof
Owner:BRIGHT DAIRY & FOOD
Millet yellow wine and making process thereof
InactiveCN101831368AReduce acidityLow alcoholMicroorganism based processesAlcoholic beverage preparationYeastAlcohol
The invention relates to the field of yellow wine brewing, in particular to millet yellow wine and a making process thereof, wherein the millet yellow wine adopts the following mixing materials in percentage by weight: 56-65 percent of millet, 4-7 percent of wheat bran, 5-8 percent of sticky rice, 7-8 percent of broomcorn, 3-4 percent of corn, 7.3-9 percent of saccharifying enzyme yeast, 0.5-0.6 percent of active dry yeast, 1.7-2 percent of medlar, 1.7-2 percent of red date, 0.8-1 percent of honey, 0.1-0.2 percent of preserved plum, 0.9-1 percent of ginger and 1.2-1.3 percent of mountain ginseng. In the invention, millet is used as a main material for making the yellow wine, thereby not only the alcohol degree is low, but also the acidity thereof is much lower than the traditional yellow wine, so that the millet yellow wine has quite lubricant as well as tasty and refreshing mouth feeling and can be regarded as an elegant drink for general non-alcohol beverage persons in banquets, feasts and the like, and in addition, rich selenium (Se) elements are also the guarantee for health and nutrition of pregnant women, old people and children.
Owner:SHANGHAI HUANGJIA WINE BREWING
Kefir viable type sour milk beverage and production method thereof
The invention discloses a kefir viable type sour milk beverage and a production method thereof. The production method adopts a raw material formula which includes 1000 parts of raw materials: 350-450 parts of raw milk, 0.03-1 part of buffer salt, 3-6 parts of stabilizers, 0.1-120 parts of sweet substances, 2-5 parts of dietary fiber, 5-20 parts of fruit juice, 1-3 parts of acidity regulators, 0.4-0.8 parts of essence, 100-150 DCU of kefir leavening agent Kefir-M, and the balance water; and the production method includes steps: S1: 1) obtaining base materials after the raw milk is homogenized, sterilized, cooled for the first time, inoculated with the leavening agent, fermented, and cooled for the second time; and 2) dissolving the buffer salt in the water, adding a thickening agent, an emulsifying agent, the sweet substances, the dietary fiber and the fruit juice, mixing uniformly, sterilizing and cooling, and obtaining a solution B; and S2: mixing the base materials with the solution B uniformly, adding the acidity regulators and the essence, sterile homogenizing for the second time, cooling and filling. The kefir viable type sour milk beverage is gentle in flavor and stable in state, and has a certain health efficacy.
Owner:BRIGHT DAIRY & FOOD
Preparation method of actinidia arguta freeze-dried fruit powder
ActiveCN103431331ANo pollution in the processNo pesticide residueFood shapingFood preparationActinidiaFreeze-drying
The actinidia arguta is a specific precious wild resource. The meat of the actinidia arguta is jade green; the actinidia arguta tastes fine, juicy, fragrant and delicious; the sweetness and the sourness are proper; the nutrition is very rich; the actinidia arguta is a fruit well received by customers and is known as the king of fruits. Wild actinidia arguta resources are readily available in Changbai Mountains, but products of the actinidia arguta are few and cannot meet the consumption demands in different seasons, so that the demands of the customers for wild actinidia arguta products are suppressed. The invention discloses a preparation technology for Changbai-mountain pure natural wild actinidia arguta fruit powder. According to the technology, the freeze-dried fruit powder is prepared by selecting fresh and intact actinidia arguta, washing, smashing, pulping and concentrating the actinidia arguta, adding maltodextrin and performing vacuum freeze-drying on mixed fruit paste. The actinidia arguta freeze-dried fruit powder is high in nutrient value and is convenient food suitable for various groups of people.
Owner:通化百泉参业集团有限公司
Normal-temperature fermented milk beverage and preparation method thereof
The invention discloses normal-temperature fermented milk beverage and a preparation method thereof. According to the preparation method, raw materials comprise components in percentage by mass as follows: 14%-48% of degreased raw milk, a leavening agent, 0.15%-0.6% of a stabilizer, 0.5%-4% of reducing sugar, a sweetening agent and the balance of water. The preparation method comprises steps as follows: (1), the degreased raw milk and the reducing sugar are mixed for a Maillard reaction; (2), the mixture is cooled, mixed with the leavening agent and fermented to the titration acidity of 160-220; (3), the mixture is uniformly mixed with a mixed solution A and then is homogenized and subjected to filling and ultra-high pressure processing under the pressure of 300-600 MPa, the normal-temperature fermented milk beverage is obtained, and the percentage represents mass percentage of a component accounting for the total mass of the normal-temperature fermented milk beverage; the mixed solution A comprises the stabilizer, the sweetening agent and the water. The prepared normal-temperature fermented milk beverage uses few stabilizers and has excellent effect of color, structure, taste, luster and stability.
Owner:BRIGHT DAIRY & FOOD
Sour milk containing gas and producing method thereof
The invention relates to dairy product manufacture, in particular to puffed yoghourt and a producing method. The invention comprises yoghourt and gas, definitely consisting of cow milk, gas, thickening agent, emulsifying agent, white granulated sugar, whey albumin, watery butter and lactobacillus. The producing method is to add the gas into the yoghourt through an online mixer before the yoghourt is packed. The used materials of the invention product are complete natural fresh milk without pollution. The invention adds the gas in the yoghourt so as to realize abundant nutrition function and special mouth feel when the consumer drinks the yoghourt. Through adding the gas in the yoghourt, a majority of the gas exists in the yoghourt by a micro vesicle method, which can lead to the product having clean mouth feel and unique texture (fine honeycomb shape); in particular to the yoghourt with high fat content, the produce is clean without greasy feel after adding the gas.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Bhodiola rood anti-fatigue fruit-vegetable beverage
The present invention relates to an integripetal rhodiola herb anti-fatigue fruit and vegetable drink, in particular relates to a fruit and vegetable has function of anti-fatigue. The compositions of the drink are integripetal rhodiola herb, fruit and vegetable juice, taurine, zinc gluconate, organic selenium and a plurality of vitamins. The drink has the function of anti-fatigue, improving mental and brain, strengthening memory, anti-anoxia and improving work efficiency. The present invention has scientific prescription, rich nutrition, no harsh flavor, sweet and fresh taste with the fragrant of fruit and vegetable juice.
Owner:王科大
Method for brewing yellow wine by adopting extrusion process to treat rice raw material
InactiveCN1385511AAvoid it happening againLess investmentAlcoholic beverage preparationSewageFermentation
The present invention relates to a method for making yellow wine by adopting mechanical puffing process and air-flow puffing process to treat rice raw material instead of traditional method of soaking and cooking rice raw material. Its technological condition for treating rice raw material by adopting extrusion puffing process is as follows: moistening rice to make it water content be 20-25%, screen rotating speed of extracing machine is 650-700 rpm and extrusion temp. is 100-180 deg.C. Said invention also provides its technological condition for fermentation and making yellow wine.
Owner:JIANGNAN UNIV +1
Production process of novel egg bean curd cake
InactiveCN103392820ASolve the problem of single nutritional valueRefreshing tasteCheese manufactureFood scienceSlurryWhole egg
The invention discloses a making method of a novel egg bean curd cake. The method mainly includes: (1) selecting high quality dry soybeans, conducting cleaning, soaking, and impurity removal, then performing jordaning and slurry boiling; (2) adding a proper amount of a pasteurized whole egg liquid into cooled cooked soybean milk; (3) mixing the two, performing homogenizing, and then conducting curdling; (4) subjecting the mixed slurry to steam heating, then pressing a bean curd cake; (5) putting the well pressed egg bean curd cake into a seasoning cylinder to perform marinating; and (6) performing cooling sterilization, and packaging. The adding of egg solves the problem of single nutritional value in traditional bean curd cakes, and makes the product taste more smooth, delicious, and palatable.
Owner:JIANGNAN UNIV
Processing technique of lichee brandy
InactiveCN101560452AInhibition of reproductive growthGrowth inhibitionAlcoholic beverage preparationMicroorganism based processesPectinaseAlcohol content
The invention relates to a processing technique of lichee brandy, including the steps as below: fresh lichee fruits are broken, and acid is added till 6.0g to 7.0 g / l during breaking; 30 to 120 mg / l of pectase and 250 to 500 mg / l of yeast are added to the fruit juices, the operation of starting fermentation is carried out during zymohydrolysis, and the operation of maceration and zymohydrolysis is carried out for 6 to 8 hours at the temperature between 12 and 20 DEG C; the mixture obtained is led into a fermentation cylinder to be fermented for 7 to 10 days at the temperature between 14 and 20 DEG C, and the operation of fermentation is stopped when the content of residual sugar is lower than 2g / l; the operation of twice distillation is carried out, head and last flows are cut down during first simple distillation, the alcohol content of the simple distillate is regulated to the degree of 29 percent Vol; and heads, first wine, second wine, feints and aromatic water are respectively cut down according to the alcohol content during secondary fine distillation. The processing technique has the advantages of favorable zymohydrolysis effect, high rate of juice yield and effective inhabitation of bacteria growth; the lower temperature fermentation and the grading wine cutting can keep the fragrance and the taste of wine, and the processing technique is suitable for preparing the lichee brandy.
Owner:YUNFU HUANAN LIQUOR
Alcohol-free beer and preparation method thereof
ActiveCN101875899AClean tasteRefreshing tasteAlcoholic beverage preparationBeer brewingAlcohol contentDietary fiber
The invention relates to an alcohol-free beer and a preparation method thereof, and aims to solve the technical problem that the alcohol-free beer in the prior art cannot easily achieve an alcohol content of 0.00 percent and has a long production cycle, a high production cost and the like. The beer of the invention consists of pre-treated beer solution and carbon dioxide filled in the solution, wherein the pre-treated beer solution consists of the following raw materials in percentage by weight: 15 to 25 percent of 10 to 13 percent wort, 0.5 to 1.5 percent of dietary fiber, 2 to 3 percent of syrup, 0.01 to 0.05 percent of acidulant, 0.01 to 0.02 percent of natural flavor, 0.04 to 0.06 percent of pigment and the balance of water; and the pre-treated beer solution also comprises 0.35 to 0.65 percent of carbon dioxide. The alcohol-free beer of the invention has the advantages of mild hop and malt aroma, clean and refreshing mouthfeel, no peculiar smell and capability of greatly reducing the production cycle and reducing cost.
Owner:TSINGTAO BREWERY
Method for preparing natto oral liquid by utilizing secondary biological fermentation
InactiveCN103767027AAdd flavorAddressing underutilized nutritional valueFood preparationNutritive valuesFlavor
The invention discloses a method for preparing natto oral liquid by utilizing secondary biological fermentation. The method for preparing the natto oral liquid by utilizing secondary biological fermentation comprises the following steps: by taking high-quality soybeans or other beans as raw materials, pretreating, cooking and cooling, performing primary fermentation on the beans by adopting bacillus natto, performing secondary fermentation by adopting lactic acid bacteria, and standing and curing after fermentation; grinding the cured natto into slurry, finely grinding, boiling the slurry, cooling, mixing, homogenizing, grouting, sterilizing and cooling, and finishing preparation of the natto oral liquid. According to the natto oral liquid prepared by adopting the secondary biological fermentation, the nutritive value and health-care effect of the natto are kept, the ammonia odor and bitter taste of the natto are effectively improved, and the product is fresh and cool in taste, unique in flavor and convenient to eat.
Owner:胡永金
Multi-nutrient health care noodle
InactiveCN103829146AIncreased coarse grain contentFull of nutritionFood ingredient functionsFood preparationNutrition careProcessing cost
The invention discloses multi-nutrient health care noodle, which is composed of the following raw materials by weight: 2-10 parts of corn powder, 1-10 parts of oat flour, 2-10 parts of mung bean powder, 2-10 parts of potato powder, 3-12 parts of soybean powder, 2-10 parts of carrot powder, 1-6 parts of Chinese yam powder, 3-8 parts of chestnut powder, 70-90 parts of plain flour, 0.1-0.3 part of edible alkali and 0.5-2 parts of salt. The raw materials used in the multi-nutrient health care noodle are all natural green plants, the multi-nutrient health care noodle is suitable for people of all ages, especially suitable for consumption for people who take fine food for a long time, and are insufficient in coarse grain intake, and poor in habitus, and has the characteristics of being simple in production process, low in processing cost, rich in nutrients, and refreshing in taste.
Owner:唐声星
Production method for blueberry red wine
ActiveCN102399664AReduce lossPure aromaAlcoholic beverage preparationMicroorganism based processesBiotechnologyAlcohol drink
The invention discloses a production method for blueberry red wine and belongs to a preparation method for an alcoholic beverage. The method comprises the following steps of: (1) screening, crushing and pulping blueberries; (2) adjusting ingredients of raw materials; (3) fermenting pulp; (4) filtering and separating; (5) performing malic acid-lactic acid fermentation; (6) adding colloid and clarifying; (7) ageing; (8) filtering for multiple times; and (9) encapsulating and storing. The method is characterized in that: fermenting raw materials and treatment thereof, design of the fermenting process and control over process parameters of the fermenting process are innovated; the method is a new technology for deeply processing the blueberries; loss of the raw material blueberries is effectively reduced; the alcoholic strength of the fermented red wine is 8 to 12 volume percent; the produced blueberry red wine has pure and pleasant fragrance, refreshing and elegant taste and unique tasteof the blueberries; and the method is applicable to production processing enterprises of the blueberries.
Owner:贵州蓝美食品科技有限公司
Processing method of organic liquid fertilizer
The invention discloses a processing method of an organic liquid fertilizer, which comprises the following steps: using soybean curb residues and bean curb wastewater as raw materials; taking beer yeast, Bacillus subtilis and lactic acid bacteria as composite strains; and putting the composite strains into a fermentation tank for fermentation in a sterile environment to prepare into the organic liquid fertilizer. In the processing method, the processing technology is simple, and the purpose of changing waste into value can be reached.
Owner:石河子市郁茏生物科技有限公司
Monascus fruit wine and preparation method thereof
InactiveCN106520451AAbility to ferment alcoholReduce higher alcohol contentMicroorganism based processesAlcoholic beverage preparationFruit wineFlavor
The invention discloses monascus fruit wine and preparation method thereof. According to the monascus fruit wine, monascus is used as a leavening agent, fresh fruits are used as main raw materials, the fresh fruits are treated by a conventional method to obtain juice or pulp, the juice or pulp is inoculated with the monascus to be fermented, precipitate is separated, and the juice or pulp is subjected to ageing to obtain the monascus fermented fruit wine. The fruit wine is fermented by the monascus, most of reducing sugar in the juice can be converted into ethanol, and the alcohol fermenting ability is high. In a monascus alcohol fermenting process, metabolic by-products such as higher alcohols and esters are generated. Compared with brewer's yeast, the monascus has the characteristics that the content of the produced higher alcohols is low, but the ester production ability is not weak. In the brewing method, the monascus is used as the leavening agent, the ester content of the brewed fruit wine is high, and types of flavor substances are abundant. The monascus fruit wine has aroma, particular ester flavor of the monascus and full-bodied fruity flavor, tastes fresh, is clear in color and is full-bodied.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Fermented coconut cream/coconut pulp juice, coconut yogurt and preparation methods of fermented coconut cream/coconut pulp juice and coconut yogurt
The invention relates to the technical field of foods and relates to fermented coconut cream / coconut pulp juice, coconut yogurt and preparation methods of fermented coconut cream / coconut pulp juice and coconut yogurt. The preparation method of the fermented coconut cream / coconut pulp juice comprises the following steps: removing partial grease from coconut cream / coconut pulp juice, and carrying out sterilization and cooling, so as to obtain a fermented raw material; and adding a first fermentation strain into the fermented raw material, so as to obtain the fermented coconut cream / coconut pulp juice. The preparation method of the coconut yogurt comprises the following steps: respectively and independently fermenting the coconut cream / coconut pulp juice and a milk product, so as to obtain the fermented coconut cream / coconut pulp juice and fermented yogurt; and mixing the fermented coconut cream / coconut pulp juice with the fermented yogurt with the fermented yogurt in proportion, and carrying out blending and sterilization, so as to obtain the coconut yogurt. The products provided by the invention have special flavors of coconuts and yogurt, stable tissue state and fine and smooth taste and are rich in nutrition and easy to digest and absorb.
Owner:卞寿斌
Natural plant product compound sweetening agent and preparation method thereof
InactiveCN106333336ARefreshing tasteShorten the sweetness timeFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentFiltration membraneIsomalt
Owner:HUNAN AIDALUN TECH CO LTD
Lactic acid bacteria beverage and preparation method thereof
The invention discloses a lactic acid bacteria beverage and a preparation method thereof. The lactic acid bacteria beverage is prepared from 0.5%-5% of fermented milk base stock, 0.2%-0.9% of milk protein powder, 0.15%-0.4% of soluble soybean polysaccharide, 0-0.2% of pectin, 0-0.1% of soluble sodium salt, 7%-10% of sweet substance, 0.05%-0.2% of acidity regulator and the balance water. The preparation method comprises the following steps that 1, the water, the milk protein powder, the sweet substance, the soluble soybean polysaccharide, the pectin and the soluble sodium salt are mixed to be uniform, and then sterilizing and cooling are conducted; 2, the obtained mixture and the fermented milk base stock subjected to sterile homogenizing are mixed to be uniform; 3, the obtained mixture and a mixed solution of the acidity regulator and the water are mixed to be uniform, sterile homogenizing is conducted, and the lactic acid bacteria beverage is obtained. The prepared lactic acid bacteria beverage is low in protein, low in sugar, appropriate in sourness and sweetness and fresh and cool in mouthfeel, the stability can be maintained within the guarantee period, and the phenomena of water separating, layering and precipitating do not exist.
Owner:BRIGHT DAIRY & FOOD
Compressible xylitol candy lozenge and method for making the same
InactiveCN101438753AStrong aromaRefreshing tasteConfectionerySweetmeatsFruit juiceAdditive ingredient
The invention discloses a production method of a compressible xylitol candy buccal tablet, and the buccal tablet with clean and refreshing taste and health care function is prepared by taking compressible xylitol as a sweetener, adding one or more ingredients of tea polyphenols, green tea powder, peppermint and fruit juice powder (strawberry, orange, apple, banana, and the like), citric acid, flavors and fragrances, pigments, and the like, as well as tabletting.
Owner:ANHUI FUKANG PHARMA CO LTD
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