4results about How to "Resolve bitterness" patented technology

The invention discloses a cyclocarya paliurus eurotium cristatum dark tea compound beverage and a preparation method thereof. The method comprises the following steps: a biotransformation extraction step: crushing herbal raw materials to obtain mixed micro-powder, and carrying out co-fermentation enzymolysis on the mixed micro-powder and activated eurotium cristatum-containing golden flower dark tea powder in water to obtain a biotransformation herbal extracting solution; a coffee extraction step: performing low-temperature extraction and concentration on coffee beans to obtain a coffee concentrated solution; homogenizing and embedding, namely mixing the extracting solution, the concentrated solution and inulin, and performing high-pressure homogenizing treatment; and a drying and forming step: performing vacuum freeze drying on the homogenized feed liquid to obtain powder. The composition comprises the biotransformed herbal component prepared by the method, a coffee component and an inulin component. Herbal raw materials are biologically converted through an extracellular enzyme system of eurotium cristatum, the dissolution rate of functional components is increased, natural bitterness removal and sweetness increase are achieved, the product flavor is improved, and the biological activity is enhanced.

The invention relates to the technical field of tea making, and discloses a polymorphic bio-enzyme preparation for improving dark green tea quality and a tea making process, the polymorphic bio-enzyme preparation contains tannase, polysaccharide hydrolase, polyphenol oxidase, protease and the like, the polysaccharide hydrolase comprises cellulase, pectinase, beta-glycosidase or amylase, and the polyphenol oxidase comprises cellulase, pectinase, beta-glycosidase or amylase. The enzyme is subjected to crosslinking-embedding-crosslinking immobilization treatment, is compounded with bacillus natto fermentation liquor and high-temperature aroma-enhancing yeast fermentation liquor, and is applied to a dark tea making process, so that the thermal stability and storage stability of the enzyme are improved, and the enzyme activity is improved; the content of aroma substances such as beta-linalool, geranyl acetone and dihydroactinidiolide can be increased in the fermentation process, so that the problem of bitterness of the dark green tea is solved, the quality of the dark green tea is greatly improved, and the method has very good popularization and application values; the process is simple, easy to operate and suitable for large-scale production and use.

This invention belongs to the technical field of traditional Chinese medicine processing methods, and discloses a method for processing nine-times-processed Astragalus membranaceus, which is entirely made from medicinal and edible ingredients. The method includes: S1, pretreatment of the main ingredient: taking Astragalus membranaceus slices and drying them at low temperature until the moisture content is ≤12%; S2, adding auxiliary ingredients in eight stages of decoction and drying: adding Poria cocos, Platycodon grandiflorus, Crataegus pinnatifida, Ophiopogon japonicus, Lilium brownii, dried ginger, Perilla frutescens leaves, and Prunus mume to the pretreated Astragalus membranaceus slices for multiple stages of decoction and drying, drying each stage until the moisture content is ≤12%; S3, honey-coated stir-frying, steaming, and shaping: first, stir-frying the Astragalus membranaceus slices dried after the last decoction and soaking with honey solution, then steaming, and allowing them to settle and blend to obtain the finished product. The auxiliary ingredients used in this invention for processing nine-times-processed Astragalus membranaceus are all medicinal and edible ingredients, ensuring high safety; the key parameters for each step are clearly defined, the process is standardized and can be mass-produced; the finished product is sweet and sour, palatable, and replenishes qi without causing dryness; suitable for use in tea, pastries, and infused liquors, among other applications.

The invention discloses honey fermented wine which comprises 20-40% of locust honey, 20-40% of mountain flower honey and 30-50% of syrup. The invention also discloses a production method of the honey fermented wine, which comprises the following steps: adding the locust honey, the mountain flower honey, the syrup and the water, and uniformly mixing; filtering through a diatomite filter; sterilizing, firstly raising the temperature to 85-95 DEG C, keeping the temperature for 25-35 minutes, and then quickly cooling to normal temperature; adding ammonium sulfate and monopotassium phosphate, then adding yeast, sealing and fermenting at the fermentation temperature of 20-22 DEG C; transferring the fermentation liquor into a cylinder, ageing, and taking supernate; sterilizing again, and then packaging to obtain a honey fermented wine finished product. The preparation method effectively solves the problems that traditional honey fermented wine is heavy in pollen flavor, stuffy, greasy in mouth feel and too high in cost, and the honey fermented wine obtained finally has the advantages of being fresh and cool in mouth feel, not greasy, not stuffy, free of pollen flavor and free of after-bitterness through filtration before fermentation, high-temperature sterilization and low-temperature fermentation.