96results about How to "Rich flavor substances" patented technology

The invention relates to a dried goose meat with yoghourt and rice wine flavours and a preparation method thereof. The preparation method is characterized by comprising the following steps of: preparing fermented glutinous rice, activating three times to prepare a kefir grain leavening agent, and preparing kefir emulsion; then slaughtering a goose, scalding and defeathering, eviscerating, cleaning up, taking out breast meat and leg meat, and respectively soaking the breast meat and the leg meat in the sweet fermented rice and the kefir emulsion so as to be pickled; and finally batching, chopping, moulding, fermenting, baking, cooling, performing vacuum packaging and carrying out microwave sterilization, thus the dried goose meat with yoghourt and rice wine flavours is obtained. The invention has the advantage that the method for preparing dried goose meat with antioxidation and immune adjustment functions and special flavour by utilizing the goose, the fermented glutinous rice, kefir emulsion, lactalbumin powder and soybean protein powder is initially disclosed for the first time.

The present invention relates to a method of using a microchannel reactor to prepare coffee essence. The method comprises the following steps: step 1, a coffee bean enzymolysis reaction solution and an enzyme solution are pumped into the microchannel reactor, the materials are mixed in a first mixing module, and the mixture enters into a reaction module to be subjected to an enzymolysis reaction; step 2, an activity of enzymes is inactivated using a high temperature and the enzymolysis reaction is terminated; step 3, a reaction system is fully mixed with reducing sugar and refined oil to obtain a mixed reaction system; step 4, the mixed reaction system enters a second high temperature module, a temperature is rapidly increased to the temperature required by a technology, and a Maillard thermal reaction is conducted; and step 5, the reaction system flows through a low temperature module and flows out the microchannel reactor to obtain the coffee essence crude products. The method can accurately control the enzymolysis processes and can conduct the rapid and accurate control of the temperature of the thermal reaction and the temperature of a post-treatment. The microchannel reactor is free of amplification effects and easy to upgrade and amplify, and can realize the seamless amplification from research and development to production.

The invention relates to fragrance-producing Laomian mantou and a preparation method thereof. The Laomian mantou is prepared by the following steps: (1) uniformly kneading activated fragrance-producing yeast preparation bacterial liquid, active dry yeast preparation, lactobacillus plantarum preparation, water and flour, and performing primary fermentation to obtain fermented sour dough; and (2) uniformly kneading the fermented sour dough obtained in the step (1) with water and flour, carrying out secondary fermentation, adding alkali, performing molding and steaming to obtain the fragrance-producing Laomian mantou. The steamed fragrance-producing Laomian mantou has the advantages of aromatic flavor, good mouth feel, rich nutrients, high content of flavor substances, rich varieties of flavor substances, stable property, and better comprehensive indexes than that of yeast mantou. The method is simple and safe to operate, and is suitable for industrial production.

The invention relates to a method for chocolate essence by using a micro-channel reactor. The method comprises the following steps: step one, pumping a cacao bean enzymatic hydrolysis solution and an enzyme solution into the micro-channel reactor, mixing the cacao bean enzymatic hydrolysis solution with the enzyme solution in a first mixing module, and then feeding the mixture into a reaction module for enzymatic hydrolysis; step two, passivating enzyme activity at high temperature to stop enzymatic hydrolysis; step three, fully mixing a reaction system with reducing sugar and refined oil to obtain a mixed reaction system; step four, enabling the mixed reaction system to enter a second high-temperature module, rapidly heating to the temperature which meets the process requirement, and carrying out Maillard thermal reaction; and step five, enabling the reaction system to flow through a low-temperature module and flow out of the micro-channel reactor to obtain a chocolate essence coarse product. The enzymolysis process can be controlled accurately, and thermal reaction temperature and aftertreatment temperature are rapidly and accurately controlled; and by the micro-channel reactor, the amplification effect does not exist, upgrading amplification is facilitated, and seamless amplification from research and development to production can be realized.

The invention discloses a composite wasabi seasoning sauce and a preparation method thereof. The composite wasabi seasoning sauce is prepared from freeze-dried wasabi leaves and petioles as a main rawmaterial, and the manufacturing steps are as follows: firstly soaking, cleaning, sterilizing, dehydrating, dicing, freeze-drying and crushing the wasabi leaves and petioles so as to obtain freeze-dried wasabi leaf and petiole powder, then stir-frying seasonings used for flavor blending so as to obtain a base sauce, adjusting the pH value of the base sauce to 6-7, then mixing the freeze-dried wasabi leaf and petiole powder with the base sauce with full stirring, and finally conducting heat insulation recombination at a temperature of 30-40 DEG C for 0.5-1h. The prepared composite wasabi seasoning sauce not only reserves the unique pungent flavor of wasabi, but also has a rich Sichuan flavor, is suitable for serving with various noodles, rice and steamed buns, and can be used as a dipping seasoning sauce for various hot pot and instant-boiling pot.

The invention discloses a sweet broad bean petal and a preparation method thereof. The preparation method includes the steps: removing peels of fresh broad beans, adding cellulose enzymes, pretreatingmixture by microwaves, and stirring the pretreated broad bean petals, wheat meal and Aspergillus oryzae Huniang 3.042 according to ratio for 15-20 minutes to obtain mixed accessories; flatly laying and culturing the mixed accessories in a culture chamber by the aid of a slow phase heating program to obtain a mixed material; adding salt and drinking water into the mixed material, fermenting mixture for six months by a multi-stage temperature control mode to obtain the sweet broad bean petal. According to the preparation method, enzymolysis and microwave treatment of the broad beans are combined, pretreated time is shortened, the broad beans are modified, the pretreated broad bean petals, the wheat meal and the Aspergillus oryzae Huniang 3.042 are mixed according to the ratio to obtain thesweet broad bean petals which are more obvious in yeast fragrance and more fluffy in shape, better koji-making effects can be acquired by the subsequent multi-stage slow heating program, generated offlavor substances in the sweet broad bean petal is facilitated, and quality is better.

The invention discloses a functional Enteromorpha flavor dried duck meat and a preparation method thereof. The method is characterized by comprising the steps of: activating bacterial strains to prepare acidified milk; slaughtering a duck, scalding hairs, removing internal organs and cleaning; smearing a mixture of nitrate and sodium erythorbate on chest meat and leg meat, placing in a 0-6 DEG C refrigerator, preserving for 20-24 h and tumbling; preparing an Enteromorpha powder; at last blending, chopping, moulding, insulating for fermentation, carrying out enzymatic hydrolysis, refrigerating, slicing, baking, cooling, vacuumizing and sterilizing with microwave to obtain the functional Enteromorpha flavor dried duck meat. The invention has an advantage that a method for preparing the Enteromorpha flavor dried duck meat with functions of antioxidation, ACE resistance, calcium absorption promotion and immunoregulation by using duck meat, Enteromorpha, acidified milk and lactalbumin powder is disclosed for the first time.

The invention discloses a lifting-dismounting type fire-heating ceiling pot winemaking device which is used for solving the defects, namely great energy consumption, easiness for stream escaping, a small condensing area of the ceiling pot, insufficient cooling, much wine volatilization due to a high wine temperature, high cost, low yield, great labor strength and easiness for burning, in the background technology. The lifting-dismounting type fire-heating ceiling pot winemaking device is characterized in that five heating tubes, which are parallel to one another, at the upper end of a furnace hearth 7 are communicated with a W-shaped pot bottom; eight fire exhausting tubes 4 are arranged at the topmost end of the furnace hearth 7 above the five heating tubes 5 which are parallel to one another; cavities are internally formed in an upper ceiling pot body 15 and a lower ceiling pot body 14, and are filled with circulating cooling water; the two ends of each of five water tubes 11 are communicated with the upper ceiling pot body 15 and the lower ceiling pot body 14 respectively; a coiler secondary condenser is composed of a spiral coiled tube 12 and a condensing barrel 3. The lifting-dismounting type fire-heating ceiling pot winemaking device has the advantages of being energy-saving and environment-friendly, great in heating area, short in distillation time, great in cooling area, time-saving and labor-saving, complete in distillation, low in cost, high in yield, safe and reliable in pressure-free operation, less in possibility of pot burning, low in distillation temperature, low in wine temperature, high in flavor substance content of a finished product wine, good in quality and good in mouthfeel. The lifting-dismounting type fire-heating ceiling pot winemaking device is used for making wine.

The invention discloses lactobacillus fermentum YZU-06 and an application thereof The strain is preserved in the China General Microbiological Culture Collection Center, with a preservation number of CGMCC 23394. The lactobacillus fermentum YZU-06 disclosed by the invention has high BCAT activity, can generate more flavor substances when being used for preparing sausages in comparison with other strains, and has important significance in accelerating and improving the generation rate and content of 3-methylbutyraldehyde so as to improve the flavor of the fermented sausages. The staphylococcus saprophyticus CGMCC 3745 and the lactobacillus fermentum YZU-06 can be compounded to be used in fermented sausages, the staphylococcus saprophyticus CGMCC 3745 degrades protein into amino acid, branched chain amino acid transaminase of the lactobacillus fermentum YZU-06 can degrade branched chain amino acid degraded by the protein to generate 3-methylbutyraldehyde, and the generation rate of the 3-methylbutyraldehyde can be increased by exogenously adding leucine.

The invention discloses a pot type fermentation preparation method of dark reddish brown broad bean paste. According to the pot type fermentation preparation method, a broad bean brewing material is sent into a fermenting tank, the lower portion of which is arranged with partition plate in radial direction to enable a moisture content of the broad bean halves yeast material in the fermenting tank to be smaller than or equal to 50wt% and a salt content to be 8 to 15wt%, temperature is controlled as 15 to 40 DEG C to ferment, lactic acid bacteria powder is added when fermenting is performed on the 13th to 15th day, then saccharomyces rouxii powder and torulopsis utilis powder are added to ferment continuously after 3 to 4 days, fermenting temperature is increased to 35 to 50 DEG C 30 days before fermentation finishes, glucose is added at the same time, and the dark reddish brown broad bean paste can be obtained after fermenting for total 45 to 180 days. The pot type fermentation preparation method disclosed by the invention has the advantages of not only meeting the requirement on quality, but also further improving fragrance and delicate flavor of a product, avoiding the problem of pollution in a manufacturing process, meanwhile obtaining the dark reddish brown broad bean paste through biological coloring, enriching product varieties, keeping unique flavor of traditional fermented bean paste, meeting different application and market requirements of Pixian horsebean chili paste, realizing small land occupancy and being suitable for large-scale industrial production.