47results about How to "Rich milk flavor" patented technology

The invention discloses a preparation method of an imitated cheese, comprising the following steps of: (1) shearing and premixing raw materials consisting of, by weight, 21-30% of chymosin casein,1-5% of other milky solid substances excluding the chymosin casein, 20-60% of a fat product, 1-3% of an emulsifying salt and 11-44% of water, wherein the emulsifying salt is phosphate and/or citrate; (2) stirring and emulsifying a slurry obtained by premixing; and (3) molding and cooling. The method provided by the invention is simple, fast and easy to operate. The imitated cheese prepared by the method can maintain the original local flavor and functional properties of the classic natural Mozzarella cheese. In addition, the applied raw materials and the product are easy to store, and the wire drawing performance of the product will not be changed with the storage time, thus effectively reducing cost and food safety risk.

The invention discloses caramel condensed milk and a preparation method and application thereof. The caramel condensed milk comprises more than or equal to 1.5 percent of fat, more than or equal to 4.6 percent of protein and less than 30 percent of water, has the titratable acidity of less than or equal to 48 and the sugar degree of 68.5 to 69.5Brix, is uniformly milky yellow, is a glossy viscous semi-solid and has a fine structure, uniform texture, milk aroma and scorch aroma. The preparation method comprises the following steps of: 1) taking a liquid milk raw material with the milk solid content of not more than 70 percent; 2) adding white granulated sugar and sodium bicarbonate into a system obtained in the step 1); 3) heating the system obtained in the step 1) to 95 to 105 DEG C until the system is boiled, continuously boiling, performing Maillard reaction, evaporating water until the sugar degree is 68.5 to 69.5Brix, stopping heating, and cooling; and 4) filling a product obtained in the step 2), sealing a can, sterilizing under high pressure, and cooling. The caramel condensed milk can be applied to food.

The invention discloses a preparation method of a natural milk-flavord base material, and relates to the field of preparation of edible essence. The preparation method disclosed by the invention comprises the following steps: using butter as a raw material, adding water and whey powder, and performing enzymolysis treatment through lipase and protease so as to obtain enzymatic hydrolysate; and adding lactose to the obtained enzymatic hydrolysate, uniformly mixing the enzymatic hydrolysate and the lactose, and performing a reaction for 20-35 minutes at the temperature of 80-90 DEG C so as to obtain the natural milk-flavored base material. The natural milk-flavored base material prepared by the preparation method disclosed by the invention is fragrant, strong, rich and smooth in milk fragrance, and is harmonious and mellow in sweetness, the highest mark of the natural milk-flavored base material when being marked is 86-89, and at the time, the acid value of the tested natural milk-flavored base material corresponds to a manner that each gram of fat contains 1.0-2.2 mg of KOH. The milk-flavored base material disclosed by the invention is used for making biscuits; the biscuits have milk fragrance similar to cookies, and the biscuits good better in mouth feel; even the biscuits after being placed for a month are unpacked, the biscuits still have the milk fragrance. The milk-flavored base material prepared by the preparation method disclosed by the invention is good in heat resistance and fragrance-holding property, and can be used for producing and preparing bakery products.

The invention discloses smearing type reprocessed cheese and a preparation method thereof, and the reprocessed cheese is prepared from the following raw materials in parts by mass: 18% -30% of naturalcheese, 1.0% -1.4% of polydextrose, 0.8% -1.4% of whey protein powder, 14.6% -20% of butter, 5.9% -10.4% of skimmed milk powder, 1.0% -1.4% of white granulated sugar, 9% -12% of emulsifying salt, 0.1-0.2% of xanthan gum, 0.2-0.3% of monoglyceride and diglyceride, 0.2-0.3% of sodium alginate, 0.1-0.3% of modified starch, 0.4-0.6% of edible salt, 0.1-0.3% of citric acid and the balance of water. Through optimizing the proportion of the natural cheese and other ingredients, the novel smearing type reprocessed cheese with rich milk flavor and excellent spreadability can be obtained, the novel smearing type reprocessed cheese can be used as biscuits, breads and other breakfast foods for breakfast matching, and the novel smearing type reprocessed cheese is convenient and fast to eat, and can also be used as afternoon tea and pastries to satisfy one's hunger.

The invention discloses a freezing egg tart liquid. The freezing egg tart liquid is prepared by mixing the following components in parts by weight: main raw materials: 15 to 25 parts of salted egg yolk, 25 to 35 parts of egg yolk liquid, 60 to 70 parts of egg white liquid, 120 to 140 parts of milk, and 40 to 45 parts of whipping cream; auxiliary materials: 40 to 45 parts of white granulated sugar,0.1 to 0.3 part of edible salt, 0.3 to 0.6 part of thickener, 0.04 to 0.06 part of gardenia yellow pigment, 0.3 to 0.5 part of fresh milk essence, and 60 to 80 parts of water. The freezing egg tart liquid has the advantages that the obvious difference of color is avoided in the quality warranty period; after thawing, the obvious difference of mouth feel and the caking are avoided; the conveniencein use is realized, the quality is stable, and the Portuguese egg tart with color rand attractive appearance can be baked.

The invention relates to a unique taste dairy product with reducing pathogenic fire and nutrition function, and a preparation method thereof. With the invention, pear juice, sugar-cane juice and water chestnut juice are added to milk to prepare the unique taste dairy product with good reducing pathogenic fire and rich nutrition. During preparing the dairy product, mung bean can be directly used, such that utilization rate of the mung bean is improved, manufacture cost is reduced, and loss of nutritional ingredients of the mung bean is avoided so as to further improve effects of reducing pathogenic fire and the nutrition function of the dairy product provided by the present invention. In addition, the dairy product provided by the present invention has rich milk flavor, fresh fruit aroma, moderate sour and sweet taste, and unique taste.

The invention specifically relates to a preparation method for a cream-flavor sunflower seed, belonging to the technical field of food processing. The preparation method comprises the following steps:weighing, by weight, 100 to 200 parts of sunflower seeds, 1 to 2 parts of salt, 0.5 to 1 part of star anise, 0.5 to 1 part of tsaoko fruit, 1-2 parts of cassia bark, 0.5 to 1 part of common fennel fruit, 0.5 to 1 part of Chinese prickly ash, 2 to 3 parts of white granulated sugar, 4 to 5 parts of vanilla oil and 10 to 20 parts of cream essence; putting the sunflower seeds into a winnower for winnowing to remove bad and fruit-free sunflower seeds, washing the sunflower seeds with light salt water, carrying out draining after washing, and decocting the salt, star anise, tsaoko fruit, cassia bark, common fennel fruit, Chinese prickly ash and white granulated sugar into the pot so as to prepare soaking liquid; soaking the sunflower seeds in the soaking liquid until the sunflower seeds are flavored, subjecting the sunflower seeds to stir-frying on a small fire for 5 to 10 minutes, then to stir-frying on a big fire for 2 to 5 minutes and then to stir-frying on a medium fire for 3 to 6 minutes, adding the vanilla oil after stir-frying, carrying out uniform mixing under stirring and then taking the sunflower seeds out from the pot; and sprinkling the cream essence on the sunflower seeds taken out from the pot and carrying out uniform mixing under stirring.

Disclosed is a selenium-enriched intelligence developmental milk powder comprising the raw materials of milk powder 240-250 parts, selenium-enriched mushroom pileus powder 50-60 parts, glutinous maize flour 100-110 parts, walnut kernel powder 30-40 parts, groundnut kernel powder 30-40 parts, and refined granulated sugar 15-20 parts.

The invention discloses freckle-removing and skin-beautifying chocolate. The freckle-removing and skin-beautifying chocolate is prepared from the raw materials of cocoa liquid blocks, cocoa butter, goat milk, soybean oligosaccharide, rice bran oil, traditional Chinese medicine, lactic acid bacteria, table salt, compound vitamin, arbutin, soybean phospholipil and table vinegar. The freckle-removing and skin-beautifying chocolate has the characteristics of fineness, smoothness, resistance to cream backing, moderate sourness and sweetness, strong milk sweet, and just melting in the mouth; the varieties of chocolate on the market are enriched, and the demands of consumers on nutrients and health care are met; the freckle-removing and skin-beautifying chocolate can promote blood circulation to remove blood stasis, achieve antisepsis and anti-inflammation effects and resist allergy, the skin is protected fundamentally, and beautifying, skin protecting, freckle removing and beautifying effects are achieved; chewing gum is rich in lactic acid bacteria and probiotic substances, so that the gastrointestinal function can be promoted, intestinal garbage is cleared, and a weight-reducing is achieved during chewing; Chinese medicinal herbs are treated easily and rapidly by table vinegar after extraction, so that toxicity possibly existing in the Chinese medicinal herbs is eliminated, the effect of promoting blood circulation to remove blood stasis is achieved, toxins are eliminated, melanin precipitation is restrained, and the skin beautifying effects of removing freckles and whitening are achieved fundamentally; no additive is contained, so that the freckle-removing and skin-beautifying chocolate is safe and healthy to eat.

The invention relates to the field of candy processing, and especially relates to a burnt coconut ball and a preparation method thereof. The coconut ball is a traditional southern food. The traditional coconut ball tastes rough, the taste of the coconut ball is regulated by fruit pulp, and the taste is less and is not delicate enough. In order to solve the defects of the prior art, the invention provides the burnt coconut ball, which comprises the following components by weight percentage: 6% to 11% of white granulated sugar, 43% to 45% of glucose syrup, 3.2% to 4% of desiccated coconut, 0.7% to 1% of carrageenan, 0.28% to 0.58% of gelatin, 0.15% to 0.2% of salt, 0.003% to 0.004% of edible pigment, 38.4% to 45.4% of non-dairy creamer, 0.04% to 0.05% of edible flavor, and 0.366% to 0.627% of fruit pulp. The burnt coconut ball tastes delicate, has a milk chocolate flavor and more flavors, and has a golden color.

The invention relates to the field of food processing, in particular to rose and sugarcane sponge cakes. The rose and sugarcane sponge cakes are made from the following components in parts by weight: 10-40 parts of sugarcane, 100 parts of rice flour, 2-5 parts of milk powder, 5-10 parts of butter, 5-20 parts of sugared roses, 0.005-0.2 part of edible rose essence and the like. According to the rose and sugarcane sponge cakes disclosed by the invention, sugarcane paste is added based on conventional sponge cakes, so that the natural loose degree of the sponge cakes is increased, besides, dietary fibers can be complemented, and the health of human bodies is facilitated; in addition, the sponge cakes are wrapped with a layer of roses, so that when the rose and sugarcane sponge cakes are eaten, people can taste the delicate fragrance of the roses, and the appetite is stimulated.

The invention provides instant milk-flavored mashed taro and a preparation method thereof. The mashed taro comprises the following ingredients in percentage by mass: 60%-70% of cured mashed taro, 16%-25% of sweetened condensed milk and 14%-16% of drinking purified water, and the preparation process comprises the following steps: pretreating raw materials, protecting color, curing, preparing mashed taro, blending, filling, sterilizing and cooling. Under the condition that no preservative is used, a suitable sterilization technology is adopted, so that the product has a relatively long shelf life at normal temperature, and the nutrition and flavor of the product can be furthest reserved. The instant milk-flavor mashed taro prepared by the method has the characteristics of rich milk flavor, unique taste, fine and smooth taste, rich nutrition, long shelf life and difficulty in aging.

The invention discloses a camel milk acid drink capable of clearing away lung-heat and eliminating haze, and a preparation method and application thereof. According to the invention, Myroides sp. and Lactococcus sp. are separated and screened out from yoghourt obtained after natural fermentation of the milk of a Xinjiang Aksu donkey, and the two separated bacterial strains are used for mixed fermentation; a plurality of both medicinal and edible plants are added; and a series of unique preparation technologies like heat-preserved extraction, juicing and crushing, and the like are employed so as to prepare the camel milk acid drink. The prepared camel milk acid drink has a slightly brownish white color, rich milk fragrance, moderate acidity and salt taste and slight Chinese herbal flavor; and results of animal experiments prove that the prepared camel milk acid drink can resist lung inflammations induced by PM2.5 and prevents inflammation factors of the lung from deviating from a normal level.

The invention provides a formula of a milk toffee. The toffee is characterized by being prepared from 0.5 kilogram of fresh milk skin, 0.5 kilogram of cream, 2 kilograms of white sugar, 3 kilograms ofmalt syrup, 2 kilograms of yogurt soup, 4 kilograms of milk, 30 grams of citric acid, 0.5 kilogram of butter, 2 kilograms of marshmallow and 1 kilogram of milk powder, wherein the yogurt soup is a naturally fermented whey solution, the milk is remaining milk after the boiled milk skin is removed, the butter is regional butter, the white sugar, the cream, the fresh milk skin, the milk and malt sugar are added into an iron pot containing the yogurt soup, the temperature of the iron pot is set to be 175 DEG C, then slow heating is carried out, so that the mixture in the pot is completely meltedat 175 DEG C, then filtration is carried out by using gauze, the syrup filtered by the gauze continues to be boiled until the temperature of the pot body also completely reaches 175 DEG C, and heatingis stopped after timing is performed for 8-12 minutes.

An instant Jishi powder with rich nutrients, strong milk smell, agreeable taste and high resistance to high temp is proportionally prepared from cane sugar, pre-gelatinized starch, milk essence, milk powder, sodium alginate, beta-carotene, AK sugar, condensed milk essence and whey powder. Its preparing process is also disclosed.

The invention discloses a ganoderma lucidum rice flour muffin. The muffin is prepared from by weight, 950-1,000 parts of ganoderma lucidum rice flour, 50-100 parts of glutinous rice powder, 350-400 parts of milk and certain parts of granular substances, wherein the granular substances comprise one or more of the combination of 50-80 parts of red dates and 50-80 parts of hawthorn fruits or 50-100 parts of red beans or 40-60 parts of cranberries or 40-60 parts of raisins or 40-60 parts of quinoa pieces. The ganoderma lucidum rice flour muffin is rich in nutrient and strong in milk flavor. The invention also discloses a preparation method of the ganoderma lucidum rice flour muffin. The preparation method comprises the steps of 1, mixing and stirring the ganoderma lucidum rice flour, the glutinous rice powder and the milk to obtain muffin powder, wherein the muffin powder can be held into dough with hands; 2, sequentially and alternately scattering the granular substances into muffin moldsfrom bottom to top, screening the muffin powder into the muffin molds, completely screening the rest muffin powder to the topmost layer, laying the muffin powder flat for steaming, and cutting a finished product into blocks after cooling to obtain the ganoderma lucidum rice flour muffin. The method has the advantages that the process is simple and industrialization is easy.