40results about How to "Remove sour taste" patented technology

The invention provides a preparation method for a shine skin papaya juice beverage. The unpleasant tastes, such as, sour, astringent and bitter, of the shine skin papaya juice can be overcome through the key physicochemical processes of color-protecting, de-astringent, enzymolysis, and the like. In the whole process, any flavor raw materials, such as, juice and tea, are not added; the unique flavor of the papaya juice is extremely reflected; and the prepared shine skin papaya juice beverage is unique in formula and flavor.

The invention relates to a production method of Sinkiang quarenden crisp chips. The production method comprises the following steps: performing cleaning, mechanical peeling and slicing on fresh and insect-resistant Sinkiang quarendens taken as raw materials; and performing color protection, blanching, sugar immersion, freezing treatment, primary puffing, secondary puffing, drying and cooling on the sliced Sinkiang quarendens so as to finally obtain the Sinkiang quarenden crisp chips. According to the production method of Sinkiang quarenden crisp chips, the technology of the combination of the primary puffing and the secondary puffing is adopted, so that the diffusion of water in the Sinkiang quarenden chips is accelerated; the puffing degree of the Sinkiang quarenden chips is enhanced, the drying time is shortened, the crisp degree of the Sinkiang quarenden crisp chips is improved. The primary puffing and the secondary puffing are both carried out by simultaneously performing the heating from the front end and the rear end of a heater in a puffing tank, so that the situation that materials are unevenly heated in the original puffing tank is overcome. As a result, the product yield of the Sinkiang quarenden crisp chips is improved, namely, the product yield can reach 98%; the color and the luster of the Sinkiang quarenden crisp chips are improved.

The present invention discloses high-quality and low-temperature instant black tea powder and a preparation technology thereof. The high-quality and low-temperature instant black tea powder is prepared by the following steps: material selecting, withering, rolling, stacking and placing, first fermentation treating, hot water soaking, filtering, mixed microwave treating of a first filtering residue and a part of a first filtrate, second fermenting, ultrasonic treating after mixing of the remaining part of the first filtrate and fermentation liquid, drying, etc. A ratio of theaflavins, thearubigins and theabrownins is appropriate. The preparation technology improves drinking flavor of the brewed black tea powder and is also good in low-temperature instant dissolution effects.

The invention provides a producing method for an environmentally-friendly enzyme used for a high-efficiency safe detergent. The method comprises the following processes: (1) preparing raw materials; (2) performing primary natural fermentation; (3) producing a yeast seed liquid; (4) performing secondary improvement fermentation; and (5) filtering the fermentation liquid subjected to secondary improvement fermentation through a plate-and-frame pressure filter, and discarding the filter cake to obtain a clear essence liquid of the environmentally-friendly enzyme. According to the method providedby the invention, non-fruit-vegetable protein raw materials soybean meal and camellia oleifera seed cakes are introduced into a culture medium, and the fermentation period is shortened to 30%-50% of an original fermentation period, the enzyme activity is improved by 2-6 times, and the organic acid level is improved by 1-3 times; the introduction of a biological surfactant greatly enhances and optimizes the washing efficacy; and the introduction of bioactive ingredients gives the product a better skin caring function. The method thoroughly eliminates the unpleasant sourness of a previous enzymeproduct, thereby improving the product quality; and the method greatly improves the economic additional value of agricultural waste resources.

The invention discloses a preparation method of rosa roxburghii tratt sugar tablets, and belongs to processing methods of rosa roxburghii tratt fruits. The preparation method of the rosa roxburghii tratt sugar tablets comprises the following steps: performing squeezing on rosa roxburghii tratt fruits so as to obtain rosa roxburghii tratt juice, performing reverse-osmosis-membrane concentration onthe rosa roxburghii tratt juice for two times so as to obtain concentrated juice, adding maltodextrin and beta-cyclodextrin into the concentrated juice, and carrying out spray-drying so as to obtain fruit powder; and then, mixing the fruit powder with white granulated sugar, malic acid, citric acid, lactose and sodium carboxymethylcellulose in proportion, carrying out micro-crushing, adding an adhesive, and carrying out uniform stirring, drying, sieving and tablet compression. Most sour and astringent taste of the rosa roxburghii tratt fruits can be removed by the preparation method, so that the rosa roxburghii tratt sugar tablets prepared by the preparation method have improved product taste; moreover, most nutrients in the rosa roxburghii tratt fruits can be retained so as to maintain inherent refreshing aroma and color of the rosa roxburghii tratt fruits. Thus, the rosa roxburghii tratt sugar tablets have many advantages, including simple preparation process, low preparation cost, convenient using and carrying and so on. The preparation method of the rosa roxburghii tratt sugar tablets is a method for preparing leisure health-caring foods by using rosa roxburghii tratt fruits asa raw material.

The invention discloses a rape cake-fermentation agricultural organic fertilizer which is prepared with the method comprising the following steps: uniformly mixing the materials of distiller's yeast for wine making, chemical fertilizer nitrogen and calcium superphosphate, adding water into the mixture to form a mother liquor, uniformly stirring, adding hard rape cake lumps into the mother liquor and wetting the hard rape cake lumps through stirring, soaking for 15-30 days, and then adding water to enable the rape cake lumps to be wetted through stirring, and fermenting for 3-20 days, so as to obtain the rape cake-fermentation agricultural organic fertilizer. The rape cake-fermentation agricultural organic fertilizer provided by the invention is a high-content organic matter fertilizer which has the advantages of short production period, low cost, zero contamination, good convenience in transportation and the like. The invention further provides application of the rape cake-fermentation agricultural organic fertilizer in planting of grain crops, vegetable crops, industrial crops or fruit crops. The rape cake-fermentation agricultural organic fertilizer can effectively improve the quality and yield of various agricultural products, and has a broad application prospect.

The invention discloses a system and method for lowering the HCL content in pickling flue gas. The system comprises a primary acid fog purification tower for primary purification of imported flue gasand a secondary acid fog purification tower for secondary purification of flue gas obtained after treatment of the primary acid fog purification tower. The system further comprises a water replenishing conveying mechanism performing circulating water replenishing on the primary acid fog purification tower and the secondary acid fog purification tower and an alkali liquor adding mechanism for adding alkali liquor to the secondary acid fog purification tower. Accordingly, by controlling the source to lower acid consumption and controlling the process to increasing the absorbing amount of an acidfog washing tower to HCL in exhausted flue gas, and finally the purpose of continuously lowering the content of the HCL in the exhausted flue gas is achieved.

The invention discloses a purely natural coreopsis tinctoria flower mulberry leaf tea. The purely natural coreopsis tinctoria flower mulberry leaf tea is prepared by compounding the following components in parts by weight: 15-25 parts of coreopsis tinctoria flowers, 15-25 parts of mulberry leaves, 10-20 parts of common selfheal fruit-spikes, 10-20 parts of licorice roots and 10-20 parts of platycodon roots, wherein the coreopsis tinctoria flowers and the mulberry leaves are picked and then need to be dried to enable the water ratio to be below 5%.The coreopsis tinctoria flower mulberry leaf tea disclosed by the invention can wholly reserve original effective ingredients and the flavor of raw materials of the coreopsis tinctoria flowers, the mulberry leaves and the like, is natural in color, is mellow, tasty and refreshing in taste, and not only reserves the special fragrance of the raw materials, but also reserves the characteristics of the coreopsis tinctoria flowers, such as removing liver fire for improving eyesight, benefitting livers, invigorating yin, maintaining beauty, keeping young and loosening bowel to relieve constipation through scientific effective concerted application. The invention further discloses a preparation method of the purely natural coreopsis tinctoria flower mulberry leaf tea.

The disclosure provides a method for extracting antibacterial peptides and albumin from pea whey wastewater, which includes following steps: in extracting the albumin, centrifuging with the pea whey wastewater generated during pea protein processing as raw material; controlling temperature and exchanging heat to adjust temperature of the raw material; sequentially performing a microfiltrating, nanofiltration, ultrafiltration and secondary nanofiltration to obtain an albumin slurry; performing a multi-effect concentration on the albumin slurry; adding an alkaline substances to adjust pH; sterilizing and drying to finally obtain the albumin, which realizes a targeted extraction of the albumin with small molecular weight in the pea whey wastewater and avoids resource waste. The albumin with small molecular weight and the antibacterial peptides in the pea whey water are effectively recycled, thus avoiding environmental pollution caused by improper treatment of the pea whey water and realizing resource reuse.

The invention relates to red date shortbread and a processing method thereof. The processing method includes the following specific steps: (1) preparing composite jam: subjecting hawthorn fruit pulp and red date pulp to mixing and homogenizing; (2) compounding the composite jam: adding 10-20 parts of non-metallic hydrogel compound microcapsule nutrient granules, 10-20 parts of metallic nutrient powder, 10-20 parts of sour and sweet capsules and 0.5-1.5 parts of preservative sustained-release capsules; (3) preparing red date powder; and (4) preparing the red date shortbread. The non-metallic and metallic nutrient substances, the sour and sweet capsules and the preservative sustained-release capsules are added to the composite jam, which can effectively improve nutrient components, remove the sour and bitter taste of hawthorn fruits by using ultrasonic wave cooperated enzymatic hydrolysis technology and make the red date shortbread better in mouthfeel and prolonged in shelf life in an effective and safe manner by using microcapsule technology to release the sour and sweet taste and preservative substances.

The invention discloses red sorghum liquor and a brewing method thereof. The brewing method comprises the following steps: soaking 15-25 parts by mass of red vinasse into 100 parts by mass of aged glutinous sorghum liquor, carrying out sealing, standing and soaking for 10-20 days, and carrying out filtering to remove the red vinasse so as to obtain the red sorghum liquor, wherein the alcoholic strength of the glutinous sorghum liquor is 55-65 degrees, and the storage time exceeds one year. The brewing method of the red vinasse comprises the following steps: preparing glutinous sorghum and distiller's yeast, wherein the mass ratio of the distiller's yeast to the glutinous sorghum is (3-3.5): 1000; soaking the glutinous sorghum into water at the temperature of 60-80 DEG C for 5-9 hours; steaming the soaked glutinous sorghum to obtain cooked fermented grains; spreading and cooling the cooked fermented grains to the temperature of 40-60 DEG C, scattering 20-30% of the distiller's yeast into the cooked fermented grains, uniformly mixing the distiller's yeast with the cooked fermented grains, cooling the mixture to the temperature of 35-39 DEG C, scattering the rest distiller's yeast into the cooked fermented grains, and uniformly mixing the distiller's yeast with the cooked fermented grains; and saccharifying the cooked fermented grains added with the distiller's yeast at the temperature of 28-30 DEG C for 18-22 hours to obtain the red vinasse. The brewing method of the glutinous sorghum liquor comprises the following steps: brewing the red vinasse according to the steps, and carrying out standing, fermenting and distilling on the red vinasse to obtain the glutinous sorghum liquor. The obtained sorghum liquor is ruddy in color and smooth and slightly sweet in taste, and hasthe alcoholic strength of 50-55 degrees.

The invention discloses a preparation method of Chinese hibiscus flavor yoghourt. The preparation method of the Chinese hibiscus flavor yoghourt takes Chinese hibiscus and bulbophyllum as raw materials which are simultaneously added with platycodon roots, polyporus frondosus and asplenium incisum. The method fully utilizes the nutritive value of the Chinese hibiscus and the bulbophyllum which cooperate with traditional Chinese medicines so as to have synergistic effect, so that the yoghourt has the efficacy of clearing lung-heat, eliminating phlegm, moistening the lung and relieving cough. Inthe invention, the bulbophyllum is subjected to enzymolysis treatment so as to effectively remove the sour and astringent taste of bulbophyllum leaf flesh and to increase the juice yield of the leaf flesh; and the bulbophyllum, milk and mixed traditional Chinese medicine slurry are subjected to lactobacillus fermentation. The obtained finished product is strong and mellow in fragrance, unique in flavor and delicious with slight sweetness and sourness, and has certain health-care effect. Long-term consumption of the yoghurt can obviously improve people's discomfort of cough, excessive phlegm and throat swelling and pain caused by common cold. The yoghurt is simple in preparation process, convenient to carry, easy to realize and significant in economic benefit and social benefit.