49results about How to "Resolve bitterness" patented technology

The invention discloses a dark tea processing method. The dark tea processing method is characterized by comprising the following steps of: (1) picking fresh leaves; (2) withering the fresh leaves; (3) then removing water; (4) then twisting for 20-25 minutes; (5) heating tea bases to increase temperature to 50-60 DEG C, then blanking the tea bases and slightly spreading, and reducing the temperature of the tea bases to 35-40 DEG C, wherein the water content of the tea bases is 60%-65%; (6) lining the tea bases by using reed leaves, cladding, and then covering by using a wet cloth for pile fermentation; and (7) drying by using a drying machine for the first time, drying by using a roasting machine for the second time, drying by using the drying machine for the third time, and spreading for airing after drying every time. The dark tea processed by the dark tea processing method disclosed by the invention has the advantages of uniform and strip-shaped outline, jet-black and lubricating color and luster, golden and bright soup color similar to amber, mellow and sweet flavor, rich fragrance, fruit honey aroma, yellow brown and uniform leaf base, stable quality and drinking safety and is a high-quality loose dark tea with unique style.

The invention relates to a method for preparing fermenting olive wine from olive fruit juice and olive fruit pomace. The fermenting olive wine mainly comprises the olive fruit juice, the olive fruit pomace, citric acid, an additive A and wine microzyme in different percentages by weight, wherein the olive fruit juice is mixed concentrated solution of a fruit juice generated in the oil extraction of olive and a water juice obtained after fruit pomace leaching, and the olive fruit pomace is the remaining fruit pomace which remains after oil exaction of the olive and is subjected leaching, drying and smashing. The olive fruit juice after removal of bitter taste and the de-oiling olive fruit pomace is stirred evenly, predistilled, mixed with yeast, fermented, reserved, blended, and processed by other preparation methods to obtain the fermenting olive wine. The fermenting olive wine prepared by the method combines the sweetness and fragrance of olive fruit and rice wine, has pure taste, is rich in nutrition, and has the health care functions of building up a sound body, preventing cardiovascular disease, treating bronchitis and chronic pharyngolaryngitis disease.

The invention relates to pickled vegetable salt containing single or compound lactobacillus and a preparation method thereof, belonging to the field of biotechnology and food. The pickled vegetable salt is prepared by salt, glucose, single or compound lactobacillus, calcium lactate and compound spices, wherein the single lactobacillus is selected from lactobacillus. plantaerun, lactobacillus. brevis, lactobacillus. fermentium, lactobacillus. coryniformis, lactobacillus. buchneri, lactobacillus. casei or leuconostoc. mesenteroides; and the compound lactobacillus is a mixture formed by two or more above single lactobacillus according to any weight ratio. The pickled vegetable salt prepared by the invention not only can be used for initially preparing pickled vegetable salt water, but also can supplement lactobacillus and nutrients formed by lactobacillus growth and the products while supplementing salt in the process of vegetable pickling and then keep the content of lactobacillus in the pickled vegetables at a higher level, and the prepared pickled vegetables have good mouthfeel and meet the requirement during preparing the pickled vegetables by people in different regions.

The invention provides a process for preparing chicken liver hydrolyzed protein with proteases, aiming at solving the problems that the chicken liver has heavy fishy smell and high content of cholesterol and hereby has low utilization rate. The influence of the raw material processing method, the proteolysis temperature, the pH value, the protease dosage (E/S), the substrate concentration and the proteolysis time to the hydrolysis capacity of all the proteases is investigated and the proteolysis effect of all the proteases under the optimum condition is compared in the single factor experiment by using the chicken liver as the raw material, selecting 5 proteases and taking the hydrolysis degree as the index. The high proteolysis products with optimum hydrolysis effect and flavor are obtained by optimizing the compound dual-protease proteolysis condition. The chicken liver hydrolyzed protein is prepared through proteolysis, and the main components of the chicken liver hydrolyzed protein are amino acid and small molecule peptide which have no bitter flavor. Detection shows that the chicken liver hydrolyzed protein contains no cholesterol and has some antioxidant activity.

The invention discloses vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and a preparation method of the vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor. Plant isolated protein and plant wire drawing protein are used as basic raw materials, vegetable oil, edible salt, natural pigment, a compounding enzyme preparation, a compounding thickening agent, compounding spice, a compounding sweetening agent, a compounding sweetening agent, edible essence, modified starch and the like are used as auxiliary materials, andthrough steps of performing beany flavor elimination and bitter flavor elimination treatment, performing marinating, performing preserving, chopping and mincing, performing stirring, performing stuffing, performing sterilization and the like, the vegetable protein sausages are obtained. The beany flavor and the bitter flavor can be effectively reduced, and mouth feel, flavor and color of the vegetable protein sausages are similar to those of traditional meat sausages; besides, the vegetable protein sausages does not contain animal raw materials; and through high-temperature sterilization, thevegetable protein sausages can be preserved at normal temperature for 6 months.

The invention discloses a preparation method of an alfalfa leaf protein peptide beverage. The method includes adopting fresh bloom alfalfa leaves as raw materials, obtaining alfalfa liquid by the washing, shearing, beating and filtering process, extracting alfalfa leaf protein by the acid-heating method, preparing alfalfa leaf protein peptide powder by enzymolysis of the alfalfa leaf protein, and obtaining the alfalfa leaf protein peptide beverage by mixing the peptide powder, concentrated fruit juice, castor sugar, sour agent, beta-cyclodextrin, compound stabilizer, emulsifier and drinking water. The beverage includes, by weights: 5 to 10 parts of alfalfa leaf protein peptide powder, 10 to 20 parts of concentrated fruit juice, 5 to 10 parts of castor sugar, 1 to 5 parts of sour agent, 0.2 to 0.5 part of beta-cyclodextrin, 0.1 to 0.5 part of compound stabilizer, 0.05 to 0.1 part of emulsifier and the balance of drinking water. According to the method, easily-absorbed alfalfa leaf protein with the low molecular weight is adopted as the protein source, the concentrated fruit juice and other food additives are added, various nutrients of proteins and carbohydrates are provided, and various biologically active ingredients with the health caring functions are provided. Thus, the beverage has good taste and flavor, nutrients are rich, various physiological functions of anti-aging performance, body immunity enhance and digestion and absorption promotion are provided, and the beverage is adaptive to various people. The process is simple, the conditions are mild, energy consumption is low, the production period is short, the peptide preparation rate is high, the operationality is high, and the method is adaptive to large-scale industrial production.

The invention discloses a production technique of Mudanchun health-preserving wine. The technique comprises the following steps: cleaning and disinfection of winebottles, filtration of original pulp wine, manufacturing of peony flowers, softening of peony flowers, molding and bottling, filling and packaging. The technique does not damage the main body balsam component, keeps the original wine style, and can effectively solve the problems of rough taste, unpleasant taste, bitterness, water scale flavor and the like in the new wine. The technique ensures the complete appearance of the peony flowers in the Mudanchun health-preserving wine, so that the Mudanchun health-preserving wine has bright color and pure aroma. The Mudanchun health-preserving wine has the effects of activating blood circulation to dissipate stasis, relaxing muscles and tendons, dredging collaterals, relieving pain, diminishing inflammation, warming the spleen, strengthening the stomach, prolonging the life and the like.

The invention belongs to the technical field of enzyme hydrolysis milk beverage production, and particularly relates to a milk-beer beverage and a preparation method thereof. Fructo-oligosaccharide and white granulated sugar are added into skimmed milk to be prepared into original mild liquid, then protease is added for hydrolysis, after sterilization and enzyme inactivation, lactobacillus delbrueckii, streptococcus thermophilus and saccharomyces cerevisiae are inoculated for synchronous fermentation, and the milk-beer beverage is prepared. According to the milk-beer beverage and the preparation method thereof, proteins are hydrolyzed into amino acids and short peptides through the protease to solve the problem of protein precipitation, thereby improving the appearance stability of milk beer. The fructo-oligosaccharide is added in the fermentation process, which is conductive to retaining the flavor of milk and improves nutritive value of the milk, and the milk-beer beverage also has afunction of promoting intestinal digestion, is pleasant and refreshing in flavor, has good stability, and is a nutrient-rich beverage.

The invention discloses a making method for sea cucumber essence. The method includes the steps of: firstly using a stainless steel pulping machine to grind Acaudina leucoprocta subjected to decontamination and cleaning treatment into pulp, conducting sieving with a 40mesh sieve, then adding the product into a stainless steel enzymolysis tank, adding tap water that is 1.8-2 times the weight of Acaudina leucoprocta, turning on enzymolysis tank jacket cooling water to cool the materials to 45DEG C, then adding Alcalase hydrolytic protease accounting for 0.1%-0.5% of the weight of Acaudina leucoprocta, 0.1%-0.5% of Protamex compound protease, and 0.1%-0.5% of Flavourzyme, starting an enzymolysis tank stirrer to rotate at 30rpm, turning on enzymolysis tank heating steam, maintaining the temperature at 45DEG C-47DEG C and conducting hydrolysis for 4h. The method provided by the invention adopts a three-enzyme integrated technical route, makes the relative molecular mass of sea cucumber essence's hydrolysis product controllable so as to fit the requirements of the cosmetics industry for the relative molecular mass of sea cucumber collagen products, and the product has no bitter taste or fishy smell.

The invention relates to a medicine composition of the chicken bile and the preparation; wherein, the preparation of the composition comprises the granule, the capsule, the tablet and the separate tablet. The invention is characterized in that: the composition comprises the chicken bile cream 3 to 43 percent, the taste masking agent 25 to 90 percent, the sweetener 0.5 to 3 percent and the aromatic correction agent 0.5 to 5.5 percent (the weight percentage). The invention has the advantages of being completely different from the technique using the inclusion method to solve the bad taste of the medicine, solving the specific stench and bitter taste of the chicken bile through the specific medicine combination way and the conventional preparation craft, being cool and tasty, fragrant and suitable taste, having no sucrose, being suitable for oral application of the adult more particularly of the child, having simple preparation and low cost, and being suitable for industrialization production.

The invention provides a preparation process of green plum fermented wine and a product thereof, and relates to the technical field of fruit wine preparation. The preparation process of the green plum fermented wine comprises the following steps: selecting disease-free green plums, cleaning, drying, cutting into pieces and freezing for later use; glutinous rice is soaked, steamed and cooled, and cooked glutinous rice is obtained; uniformly mixing the cooked glutinous rice and the green plums, then adding distiller's yeast and a nitrogen source, and fermenting; and separating the fermented wine body from the vinasse, adding a debitterizing agent and a clarifying agent into the wine body, filtering, adjusting the alcohol degree and the taste, and preserving at low temperature to obtain the green plum fermented wine. According to the preparation process disclosed by the invention, the taste and aroma of the green plum wine can be improved by utilizing glutinous rice mixed fermentation, the bitter taste and astringent taste in the green plum fermented wine can be effectively reduced by adopting the debitterizing agent and the clarifying agent, and meanwhile, the clarity of the wine body can be improved, so that the prepared green plum wine retains the unique taste and taste of green plums, is rich in aroma and has good taste. And the green plum fermented wine is free of bitterness and astringent taste.

The invention belongs to the technical field of foods, and relates to a functional food having health-care functions. The functional food has the efficacy of clearing heat, relieving sore throat, promoting salivation and the like, can be used for treating symptoms of swelling and pain in throat, much phlegm and the like, and mainly consists of dandelions, phylloporia ribis (Schumach:Fr.) ryvarden,and natural peppermint oil. Through a conventional technology method, the health-care food is made into sweets, buccal tablets, solid beverages, liquid beverages, pressurized sprays, biscuits and pastries. After being taken for a long term, the functional food is free from side effects, can be used as a leisure food, and can also be used as a health-care food for preventing and treating symptomsof swelling and pain in throat, cough, mush phlegm and the like.

The present invention discloses anti-fatigue health-care drink and belongs to the technical field of health-care drink. The anti-fatigue health-care drink is composed of the following raw materials: 15-20 parts by weight of radix astragali, 2-3.5 parts by weight of cactuses, 5-10 parts by weight of radix ophiopogonis, 4-8 parts by weight of fructus alpiniae oxyphyllae, 7-9 parts by weight of lucidganoderma, 2-4 parts by weight of red beans, 5-6 parts by weight of malts, 8-12 parts by weight of rice, 5-8 parts by weight of Chinese yams, 1-3 parts by weight of black sesame seeds, 2-4 parts by weight of white hyacinth beans, 1-3 parts by weight of bitter gourds, 10-15 parts by weight of bamboo leaves, 20-25 parts by weight of pear powder, 0.5-1.5 parts by weight of an aloe vera stock solution, 5-8 parts by weight of honey, 0.01-0.03 part by weight of vitamin C, 0.5-2.5 parts by weight of xylitol and 68-220 parts by weight of distilled water. The drink can effectively relieve fatigue state of human body, is lasting in effects, free of toxic and side effects, not easy to cause internal heat and delicately sweet in mouthfeel, and well solves a bitterness problem of the traditional Chinese medicines.

The invention discloses a spiramycin dry suspension and a preparation method thereof, which is composed of the following components: spiramycin 40-70 parts by weight, lactose 10-25 part by weight of microcrystalline cellulose 8-15 part by weight of adhesive 3-6 part by weight of fluidizing agent 2-5 part by weight of lubricant 2-5 parts by weight, Uttach 10-20 part by weight of surfactant 2-5 partby weight of suspending agent 2-4 part by weight and 0.5 part by weight of sweetener. 1 part by weight; The invention selects suitable auxiliary materials and adjusts the proportion of each componentto prepare the spiramycin granule which meets the requirements, and collocates the suitable aqueous coating solution to coat to prepare the spiramycin coating granule, finally adds a certain proportion of suspending agent, and the sweetener is mixed together to obtain the spiramycin dry suspension. The present invention makes up for the shortcomings of the prior preparation, effectively solves the bitterness and gravel feeling in the taste when taking, and is easy to be taken by the elderly and children patients, especially the patients who are difficult to swallow.

The invention provides bioactive peptide extracted from galliformes phasianidae animals. The bioactive peptide is water-soluble milky powder, the moisture content of the bioactive peptide is 5-8g/100g, the ash content of the bioactive peptide is 6.0-7.5g/100g, the total nitrogen content of the bioactive peptide is 12-15g/100g, the peptide content of the bioactive peptide is 71-76%, the free amino acid content of the bioactive peptide is 5-8.5%, the zinc content of the bioactive peptide is 4-8.5mg/kg, and the manganese content of the bioactive peptide is 1.0-9.6mg/kg. According to the bioactive peptide disclosed by the invention, complex enzymes are used, so that the enzymolysis time can be shortened, and the production efficiency can be improved; the enzymolysis time is 3 hours, and the yield is increased to 15% from originally about 10%. The problems of heavy bitterness, heavy fishy smell, poor mouth feel, low product yield and the like existing in the extraction process of active substances in the prior art are solved.

The invention relates to a pine pollen composition. The composition comprises the following components in parts by weight: 100 parts of pine pollen, 30 to 50 parts of tartary buckwheat, 5 to 10 parts of neohesperidin dihydrochalcone and 1 to 2 parts of table salt. The composition further comprises the following components in parts by weight: 50 to 70 parts of alpha-linolenic acid, 20 to 40 parts of docosahexaenoic acid and 20 to 40 parts of eicosapentaenoic acid. The pine pollen is ultra-micro pine pollen. The ultra-micro pine pollen is obtained by putting the pine pollen into an ultra-micro pulverizer and pulverizing at 30 DEG C for 40min. The pine pollen composition has the beneficial effects that the neohesperidin dihydrochalcone and the table salt are matched to use according to a ratio so that a bitter and astringent problem is radically solved; human bodies can more easily absorb the ultra-micro pine pollen provided by the invention; a formula ratio of the pine pollen and the tartary buckwheat have functions of improving cardiac and cerebral function, delaying ageing, maintaining beauty and keeping young, enhancing the immunity function, lowering blood glucose, lowering blood lipid and lowering cholesterol very well.

The invention discloses a method for making walnut kernels with different tastes. The method comprises the following steps: performing physical endothelium removal baking; drying fresh walnuts in the sun, selecting full and uniform dry walnuts, performing manual shelling, performing grading and performing baking at low temperature; adopting a high-power air pump to blow off inner skins of the walnut kernels; stir-frying the walnut kernels with different tastes; putting water and white granulated sugar into a container, performing stir-frying, adding cream or chocolate or spicy seasoning after half of water is evaporated, performing uniform stir-frying, adding the peeled walnut kernels in the step 1, continuously and repeatedly performing turning and stir-frying at low temperature until the surfaces of the walnut kernels are covered with the cream or chocolate or spicy seasoning, performing baking at low temperature, and obtaining the cream or chocolate or spicy seasoning flavored walnut kernels. The walnut kernels prepared by the preparation method disclosed by the invention are fragrant and crisp in taste, long in aftertaste, fragrant and sweet in mouth, rich in nutrition, healthy and pollution-free; and the walnut kernels prepared by the method can be directly eaten, do not need any post-processing treatment, and are convenient to carry and eat.

The invention discloses a breakfast food production process integrating grain germs, and belongs to the technical field of food processing. The production process comprises the steps of mixing soybeans, black beans, rice, millet, quinoa and peas, adding water, and then adding a germination intervention processing aid to induce germination; after the germs of soybeans, black beans, rice, millet, quinoa and peas are all germinated, respectively, adding phytase for enzymolysis; after the end of enzymolysis, rinsing with water, heating and maturing with steam, dehydrating under negative pressure,then coarsely pulverizing soybeans, black beans, rice, millet, quinoa and peas to remove the hulls, performing ultrafine pulverization and sterilization, further dehydrating by tunnel type microwave,and packaging after re-sterilization, to obtain the breakfast food integrating grain germs. The breakfast food integrating grain germs is nutritious, easy to dissolve and suitable for eating for breakfast.

The invention discloses a flavor type instant branched chain amino acid solid beverage and belongs to the technical field of beverages. Branched chain amino acid, sunflower seed phosphatide, citrus freeze-dried powder and melon freeze-dried powder are used as raw materials, the raw materials are mixed with ethanol water, then, monascus esterifying enzyme preparation is added to be subjected to a reaction for a period of time, and smashing and sieving are performed after hot-air drying and high-temperature instant treatment are combined to obtain the flavor type instant branched chain amino acid solid beverage. The flavor type instant branched chain amino acid solid beverage is simple in technology and facilitates industrial production, and the obtained solid beverage contains no preservative, can be instantly dissolved at normal temperature and is good in dispersing performance, stability and taste and long in shelf life.

The invention discloses a compound enzyme method for preparing a peptide-containing low-fat peanut beverage; the method adopts a compound enzyme for treating pretreated peanut pulp; the compound enzyme includes alkaline protease, flavored protease, pectinase and cellulase; the ratio of the alkaline protease to the flavored protease to the pectinase to the cellulase is (1-2):(1-2):1:1. Compared with a traditional peanut essence, the peanut beverage obtained according to the method has pure taste and inherent smell of peanut. The fat and the low-peptide account for more than 30% of the protein,and the grease removal rate exceeds 80%. The peanut beverage belongs to a healthy low-fat and high-protein peanut beverage.

The invention discloses a soybean milk quality improving agent. The soybean milk quality improving agent is prepared from the following components in percentage by mass: 5%-10% of hydroxypropyl distarch phosphate, 20%-30% of xanthan gum, 20%-30% of sodium alginate, 10%-15% of microcrystalline cellulose, 1%-3% of erythritol and the balance of guar gum. The soybean milk quality improving agent disclosed by the invention is reasonable in matching and good in safety; the stability of soybean milk can be greatly improved through the synergistic effect of all the components and the taste of the soybean milk is improved; the commodity quality is improved. The invention further discloses a preparation method of the soybean milk quality improving agent. The preparation method comprises the following steps of: after weighing all the components according to weight percent, drying the microcrystalline cellulose at 50-60 DEG C for 1-2 hours; uniformly mixing the hydroxypropyl distarch phosphate, the microcrystalline cellulose, the sodium alginate and the erythritol; and finally, adding the xanthan gum and the guar gum and uniformly mixing. The preparation method disclosed by the invention is simple in steps, low in equipment requirements, high in operability and suitable for industrial large-scale production.