4043results about How to "Rich taste" patented technology

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 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 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 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 relates to a method for preparing black tea essence by taking black tea as raw material and simultaneously utilizing distillation extraction and biological enzyme zymohydrolysis. The invention also relates to the black tea essence prepared by the method. The essence has the characteristic of the special aroma of keemun black tea, and has obvious effect when being applied to cigarette or tobacco sheet and recombined tobacco leaf.

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 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 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 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 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 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.