4043results about How to "Rich taste" patented technology

The invention discloses a method for preparing tobacco sheets and an application of the method. In the method, enzymolysis is implemented when the tobacco stalk and the tobacco powder are soaked, solid-liquid separation is implemented after extraction, the solids are made into fiber sheet substrates, liquid is made into concentrated solution by alcohol precipitation and concentration, the concentrated solution is made into coating liquid by maillard reaction and coated on the fiber sheet substrates, and the fiber sheet substrates are dried and cut into tobacco sheets. In the invention, the macromolecular compounds that influence the quality of the tobacco sheets are sufficiently degraded by enzymolysis, the content of the impure taste in the tobacco sheets is decreased, the internal quality of the tobacco sheets is improved, and better aroma is obtained by the technical solution that produces prospective aroma by the maillard reaction to provide a rich aroma for the tobacco sheets so as to obtain tobacco sheet products fitting different types of cigarette products and having better internal quality. The tobacco sheets prepared by the method have excellent compatibility and harmonywith the conventional raw materials of the cigarettes, and have the advantages of good cigarette taste, various and rich aromas and less impure taste.

The invention discloses a method for making dumplings and buns and an eating method. The process comprises the following steps of: primarily processing raw materials to cut the raw materials into small pieces or not cut the raw materials as required; mixing the primarily processed raw materials and corresponding flavorings and processing the mixture into cooked food or food by conventional cooking technology or food processing technology; picking up foreign matters from the processed cooked food or food, wherein the foreign matters are inedible ingredients or bones; juicing and dicing the food; adding dipping sauce into the food and uniformly mixing the dipping sauce and the food to make stuffing; rolling dough or leaven dough into wrappers; and adding the stuffing into the wrappers to make the dumplings and buns. By using the conventional cooking technology or food processing technology, vegetables and meats are cooked, picked, juiced and chopped to make the stuffing, the stuffing is filled in the wrappers to make the dumplings or buns, and the dumplings or buns are eaten by dipping the special dipping sauce. The method overcomes various disadvantages of the prior art and has the advantages of convenient preparation, convenient eating, unique flavor and capability of meeting the tastes of different groups of people.

The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pertains to the treatment of either green and un-dried, or green and dried, coffee beans with enzymes in a pH adjusted environment. According to the subject invention, the enzymes to be used, the pH of the treatment medium, and the times of treatment are parameters that are optimized based on different desired flavor and / or aroma outcomes.

The invention relates to a peach gum jelly and a preparation method thereof. The preparation method of the peach gum jelly comprises the following steps: (1) preparing peach gum hydrolysate; (2) boiling 100-300 parts of water, 0.1-1.0 part of carrageenan, 0.2-1.2 parts of konjac glucomannan, 5-25 parts of peach gum hydrolysate, 5-15 parts of peach blossom aqueous extract, 3-12 parts of saccharose, 0.002-0.01 part of stevioside, 0.004-0.03 part of sucralose and 0.1-0.5 part of potassium chloride at high temperature; and (3) cooling, adding auxiliary materials, sterilizing and packaging. The jelly prepared by the preparation method has favorable mouthfeel and diversified flavors due to the addition of the peach gum and the peach blossom aqueous extract while the health function of the jelly is increased and is used for reinforcing the physical health of a human body. Compared with a traditional peach gum food, the peach gum jelly prepared by the preparation method can be stored for a long time at normal temperature, has the characteristics of transparent appearance, favorable elasticity, smooth and mellow mouthfeel, sweet and sour taste, diversified flavors and the like and is capable of meeting of different crowds.

The invention discloses a method for making Fuhao tea and relates to the method for making black tea, and the method comprises the following technological processes: selecting raw materials, fermenting, drying, screening and purifying, performing pile fermentation, weighing, steaming, bagging wood patterns, loading tea and pressing, removing the patterns and bundling by virtue of ropes, standing for cooling, fermenting and drying, unfastening and packaging. A tea beverage is fine in selected material and tender in raw material, the fermentation is thicker than ordinary Fu, the particles are large, the tea beverage is bridge in color and luster, obvious in tenderness and fragrance, mellow in taste, lush in extent and abundant in content, a water extract achieves 40% which is far higher than the ordinary Fu tea by 25%, free amino acids are also higher than that of the ordinary black tea, the pressing compactness of tea leaves is moderate, the tea leaves are manually unfastened into strip ropes after drying is finished, the Fuhao tea is convenient to drink, and the tea beverage can lead the high-end consumption when serving as a high-grade black tea product.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention relates to a method for producing glutinous rice cake, which comprises that immerging the glutinous rice in 100 deals in normal-temperature pure water, filtering and breaking the glutinous rice into powder to be put into the boiler; adding 0.5-10% pure water, 0.5-2.5% emulsifier and 0.3-2.5% common slat at the mass ratio of glutinous rice, boiling via 0.1-0.2MP pressure in steam, aging at slow-discharge pressure; adding 5-40% white sugar and 5-60% dense sugar at mass ration of glutinous rice to be mixed; mixing the 0.5-5% flour, 0.01-0.2% sodium citrate and 0.5-5% pure water at mass ratio of glutinous rice into pulp, to be put into the boiler; taking off and cooling. The inventive glutinous rice cake will not solidify for long time, with better taste and abundant nourishments.

The invention provides a chocolate combination for coating frozen beverages; the combination includes 20-55 parts by weight of xylitol, 40-55 parts by weight of grease, 5-30 parts by weight of non-fat milk solids and 0.2-0.6 part by weight of emulsifier; the invention also provides a method for coating frozen beverages with the chocolate combination and the obtained frozen beverages with the coating prepared by the chocolate combination. Due to special formula adjustment of the invention, the formed chocolate coating can achieve excellent moisture resistance.

The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.

The invention provides an atomizer kit which comprises an atomizer body, wherein a receiving chamber, an oil storage chamber, an atomizing chamber and a heating assembly are arranged in the atomizer body; the atomizer body is coordinated with a suction nozzle assembly to form an atomizer; the receiving chamber is used for accommodating tobaccos and is used as a first smoke channel; the heating assembly is used for atomizing tobacco tar in the oil storage chamber to form smoke; the smoke formed by atomization in the atomizing chamber is used for heating the tobaccos in the receiving chamber to form mixed smoke, so that the mixed smoke flows to the suction nozzle assembly through the first smoke channel when a user smokes. The atomizer kit provided by the invention does not require an additional electric heating device for baking the tobaccos, can uniformly heat and fully steam out aroma of the tobaccos in the receiving chamber, and can generate a large amount of smoke, thereby solving the problem that many harmful substances are generated due to easy carbonization when the tobaccos are baked by the electric heating device in the prior art.

The invention provides a kind of active lactobacillus beverage containing mastication particles. According to the total weight of active lactobacillus beverage as reference, the raw materials comprise 25-75% of milk, 3-20% of particle sauce, 0.2-0.7% of stabilizing agent and appropriate water by weight; the beverage contains live lactobacillus with concentration of 1*106cfu / ml or above. The active lactobacillus beverage in the invention contains masticatory particles, abundant product types and taste, cool taste and good stability.

The invention provides a liquid dairy product with edible colloidal particles. The liquid dairy product comprises the following raw material components in part by weight: 35 to 99 parts of milk, 1 to 20 parts of edible colloidal particle, 0.001 to 15 parts of sugar and / or sweetener, 0 to 0.25 part of acidity regulator, 0.1 to 1 part of stabilizer and 0.05 to 0.2 part of spice. The liquid dairy product has better mouthfeel compared with the conventional modified milk; the problem of stability of the edible colloidal particles in the liquid dairy product is solved by reasonably selecting the proportion of the various components; and the edible colloidal particles which are coated with food raw materials, new resource food, medicinal and edible homologous food and nutrients can be stably suspended in a liquid dairy product system.

The present invention discloses a flavoured milk and its preparation method. Said flavoured milk includes the following components: (by weight portion) 75-95 portions of milk, 1-20 portions of grain granules, 2-15 portions of sugar, 0.1-0.8 portion of stabilizing agent and 0.05-0.2 portion of edible essence. Said preparation method includes the following steps: (1), weighing raw materials according to the formula; (2), preparing material: adding partial milk into sugar-melting pot, heating to 30-60 deg.C, adding partial sugar and stabilizing agent into the sugar-melting pot, stirring, then continuously heating to 62-85 deg.C, stirring, adding residual sugar, stirring until the above-mentioned materials are be completely molten, then pouring the above-mentioned molten mixture into the mixing vat in which the residual milk is held; (3), preheating; (4), homogenizing; (5), pasteurizing; (6), adding edible essence and grain granules; (7), sterilizing so as to obtain the invented flavoured milk containing grain granules.

The invention discloses a preparation method of a passion fruit beverage. The preparation method comprises the following steps of: (1) separating peels from pulp with seeds of passion fruits; adding the pulp with seeds into warm water of which the weight is 2-3 times as much as the weight of the pulp, agitating uniformly and removing the seeds; slicing the peels, putting the peels into the warm water and pulping; adding pectinase for enzymolysis, and carrying out enzyme deactivation; filtering and extracting a filtering solution to obtain a passion fruit blending solution; (2) putting edible flowers into water of which the weight is 8-15 times as much as the total weight of the flowers; heating to 80-95 DEG C and extracting for 10-60 minutes; separating out an extracting solution and adding ascorbic acid of which the weight is 0.01%-0.05% of the weight of the extracting solution into the extracting solution to obtain a flower blending solution; and (3) mixing the passion fruit blending solution with the flower blending solution according to a ratio of 1:(2-5); adding a stabilizer, citric acid and sucrose into a mixed solution; mixing uniformly and then homogenizing; filling and sterilizing to obtain the finished product. According to the preparation method disclosed by the invention, the pulp and the peels of the passion fruits are used comprehensively so that the waste of the peels is avoided; meanwhile, the beverage has a flower aroma and the mouth feel is unique so that the requirements of more consumers can be met.

The invention relates to a preparation method of a beef sauce. According to the preparation method, raw materials comprise beef, bean pulp, flour, lentinus edodes powder, salt and water. A production process adopts a low-salt solid-state fermentation method; fermentation strains adopt aspergillus oryzae A100-8, a salt-tolerant yeast S3-2 and salt-tolerant lactobacillus. The specific steps comprise preparation of aspergillus oryzae A100-8 koji, preparation of beef sauce yeast and fermentation of the beef sauce. According to the preparation method, the beef and the bean pulp are mixed and fermented to according to different nutritional characteristics of animal proteins and plant proteins so as to prepare a sauce product with abundant nutrition and unique flavor; the beef sauce has a prominent aroma and a delicious mouth feel, and also has the nutrition supplementary effects of the animal proteins and the plant proteins; the beef sauce is favored by consumers.

The invention belongs to the technical field of food processing, and in particular relates to health-protection Chinese chestnuts and a making method thereof. The health-protection Chinese chestnuts are prepared from Chinese chestnuts, chufa, myrtles, mulberries, brown sugar and honey. Various health-protection natural fruits and medicinal and edible food components are added into Chinese chestnut kernels, so that the made Chinese chestnut products have refreshing taste, no sweetness, low heat and complete nutrition, and have multiple health-protection effects of enhancing immunity, maintaining beauty and keeping young, tonifying spleen, nourishing stomach, tonifying kidney, benefiting qi, preventing diseases and the like; the problems that a conventional single Chinese chestnut kernel product has a single effect, tastes sweet and the like are solved; demands of different markets and people can be met.

The invention provides a multi-strain mixed fermentation process for soy sauce. The technological process consists of: wheat selection, wheat roasting and crushing, soya bean meal cooking, seed dressing and koji making, finished koji mixing, fermentation, squeezing and the like. The process can enhance the flavor of brewed soy sauce, and the product not only improves the content of amino acid nitrogen and protein utilization rate, but also has significant improvement in the aspects of color, fragrance and taste. The process provided by the invention can improve the product quality, provide practicing technology, facilitate implementation of large-scale production, is conducive to making high-end brewed soy sauce products, and solves the disadvantages of flavor, quality and other aspects in existing soy sauce.

The invention discloses a process for machining heat-clearing and detoxifying lemon flavored nuts, which comprises steps: (1) nuts which are excellent in quality is selected and taken out to dry after being roasted; (2) the dried nuts are packed with syrup to dry; (3) the nuts which are packed with the syrup in the step (2) are put into an oven, and are dried after roasted, and bonded nuts are picked up; and (4) packing. Compared with the prior art, the process for machining the heat-clearing and detoxifying lemon flavored nuts enriches taste of nuts by adding extracting solutions of chrysanthemum, honeysuckle, puerarin, yam, poria cocos, mulberry leaves, centella asiatica, dandelion, lily, citrus, jujube, radix glycyrrhizae, siraitia grosvenorii and radix gentianae, and enhancing health effect of the nuts because the added extracts with natural ingredients have heat-clearing and detoxifying effects.

The invention discloses a rice fruit. The formula of the rice fruit comprises the following components in parts by weight: 20-25 parts of rice, 15-20 parts of sticky rice, 15-20 parts of white granulated sugar, 1-2 parts of modified starch, 1-2 parts of wheat flour, 1-2 parts of corn flour, 1-2 parts of sorghum flour, 1-2 parts of red bean flour, 1-2 parts of oat flour, 1-2 parts of soybean flour, 1-2 parts of sesame flour and 0.5-1.5 parts of red chilli powder. The invention also discloses a preparing method of the rice fruit. The rice fruit disclosed by the invention is unique in taste, crispy and sweet; and the fillings are soft and have long aftertaste. The preparing method of the rice fruit is suitable for industrial production.

The present invention relates to novel compositions X comprising following substances:(1) L-valine;(2) maltol;(3) naringin;(4) maltodextrine MD 14(5) arabicgum (spraygum);(6) acetoin;(7) delta dodecalactone;(8) delta decalactone; and(9) massoia lactone.

The invention discloses a nutrition intensified vegetable paper and manufacturing method, wherein the preparing process comprises choosing fresh vegetables, cleaning, chopping, blanching, charging thickening agent, plasticizing agent, membrane forming protein, flavoring agent and nutrescin, homogenizing into vegetable pulp, drying, removing film, cutting and packaging.

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and / or quinoa powder and / or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g / 100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

The invention provides a plant ferment vinegar beverage with high performance cost ratio and rich nutrients. The plant ferment vinegar beverage comprises the following components by weight: 1-4 parts of a plant ferment stock solution, 2-6 parts of fermentation original vinegar, 10-15 parts of fruit and vegetable juice, 1-3 parts of honey, 1-3 parts of oligosaccharide, 75-80 parts of purified water, 0.05-0.2 part of a sour agent, 0.001-0.02 part of essence, and 0.01-0.05 part of a preservative. The invention also provides a preparation method of the plant ferment vinegar beverage. The preparation process is simple and controllable. The plant ferment vinegar beverage is formed by scientific compounding of the plant ferment stock solution with different flavor fermentation original vinegar, different flavor fruit and vegetable juice, oligosaccharide and other raw materials, thus making up the blank in the prior art and products. The obtained plant ferment vinegar beverage has high performance cost ratio and lower price than existing plant ferment, not only has the nutritional value of high price plant enzyme, but also has rich product flavor and variety.

The invention belongs to the field of food processing and relates to processing and application of soybean protein isolate, specifically to a grain-compounded soybean protein snack dried bean curd. The grain-compounded soybean protein snack dried bean curd comprises the following raw materials: soybean protein, plant oil, modified starch, salt, sugar, monosodium glutamate, salty essence, complex gum, grain particles, transglutaminase (TG) and water. Through controlling the integral processing technology of the dried bean curd, especially chopping and mixing time and material adding sequence of the processing technology and process parameters like marinating temperature and time, the dried bean curd which is good in moisture and temperature control and taste and hard to deteriorate in production and consumption is prepared.

The invention relates to a method for producing a runny preserved duck egg semi-continuously and rapidly through vacuum decompression. The preserved duck egg is soaked by adopting a vacuum decompression semi-continuously production technology, air in the duck egg can be pumped out through repeated vacuumizing, then in the process of rising to normal pressure, alkali liquor can permeate into the duck egg rapidly due to the pressure difference of the interior and the exterior of the duck egg at the beginning of salting, so that the salting period of the preserved duck egg is shortened. The method has high degree of mechanization, can be operated semi-continuously, can improve the production efficiency of the preserved duck egg, uses unleaded feed liquid, and can prepare safe and harmless preserved duck eggs.

The egg-yolk puff is made of the following raw material according to weight by parts: 10 to 40 parts of bread flour, 5 to 25 parts of cake flour, 8 to20 parts of butter, 2 to 10 parts of white sugar; 20 to 50 parts of ghee, 45 to 150 parts of stuffing, 0.01 to 0.04 part of foodstuff additive and 1 to 10 parts of water. The invention further provides an eggy-yolk puff preparation method for the same. The technology process is formed by weighing raw material, preparing doughs, covering ghee, pressing the doughs, opening the ghee, injecting stuffing, forming, brushing egg liquid, baking, cooling and packaging. The raw material can be easily achieved; the egg-yolk puff prepared by the method contains well-bedded multi-layered stuffing; the external layer is compact and crispy; the stuffing is soft and tender but not sweet and greasy; the puff cake has pure taste and fragrance and is not greasy; the egg-yolk puff is produced via a semi-mechanical way, so labor intensity can be reduced and production efficiency can be reduced; and the egg-yolk puff quality can be easily remained the same.

The invention discloses a fermented mulberry leaf tea. The fry-dried mulberry leaf tea is obtained through spreading fresh mulberry leaves, cutting, deactivating enzymes, softening, rolling, piling to prepare a raw tea, and carrying out repeated water supplement fermenting treatment 3-10 times. The invention also discloses a production method of the fermented mulberry leaf tea. The mulberry leaf tea produced in the invention has the advantages of clear and bright tea soup, sweet mouthfeel, pleasant smell and no grass smell, and is a beneficial supplement for sugar lowering, lipid lowering and immunity adjusting of modern people.

The invention relates to a low-sugar fruity mint tabletting candy, comprising the following components: sorbitol, citric acid, fruit powder, fruit essence, magnesium stearate, raspberry fruit powder, malic acid, refrigerant, mentha arvensis oil and natural menthol, wherein the fruit powder comprises lemon powder, apple powder, grapefruit powder, mango powder, strawberry powder and blueberry powder; the fruit essence comprises lemon essence, rose bud essence, apple essence, mango essence, strawberry essence, brown sugar essence, vanilla essence, passion fruit essence, grapefruit essence, blueberry essence, raspberry essence and vatica astrotricha essence. The low-sugar fruity mint tabletting candy prepared by the method disclosed by the invention is a daily healthy buccal tablet which is good in taste, very low in sugar content, and applicable to mass people, can relieve dental ulcer, clear and nourish a throat and remove fatigue, and has the effects of refreshing breath, relaxing the mind and promoting oral health after being eaten.

The invention relates to a preserved blueberry fruit and is characterized in that the preserved blueberry fruit is translucent and has the color of fresh fruit flesh, the sugar content is 30 to 40 percent, the water content is 20 to 22 percent, and the total acidity is less than 1 percent. The preparing process of the preserved blueberry fruit comprises the following steps: the blueberries are washed in acid liquor to cause faintly acid; the blueberries after acidulation are candied in low temperature; and the candied blueberries are dried. The preserved blueberry fruit has moderate content of sugar and water and is acidulous, thus ensuring the nutrient components and sell-by date of the preserve. The preparation process of the preserved blueberry fruit is simple, and as acidulation and low temperature candy are adopted, the original rich nutrition and taste of blueberries are reserved on the premise of ensuring the appearance of the preserved blueberry fruit, and the low temperature drying causes sour-sweet taste and moderate hardness of the preserved blueberry fruit. The preserved blueberry fruit expands the processed cultivars of blueberries effectively, and the preparation process is beneficial to industrialized production, and the invention provides a good commercial development approach for rich wild and cultivated blueberry resource in our country.