48results about How to "Rough taste" patented technology

The invention relates to a production process of germ and corn composite nutritional powder and the product of the production process, and belongs to the technical field of food processing. The production process is characterized in that mixing corn which sprouts in stress with wheat germ which is subjected to microwave enzyme inactivation; performing extrusion and superfine grinding to prepare germ and corn meal; adding carrot meal, spirulina meal, white granulated sugar, maltodextrin and vegetable fat powder into the germ and corn meal; and sterilizing and packaging to prepare the germ and corn composite nutritional powder. The production process is simple and high in industrial degree, so that the germ resource can be further utilized, corn can be completely utilized, and the additional value of agricultural products can be increased. The germ and corn composite nutritional powder produced by the production process is good in dissolubility, fine in taste and high in nutritional value, is rich in gamma-aminobutyric acid, glutathione, octacosanol, dietary fiber and other components, has the functions of improving brain functions, calming nerves, improving sleeping, resisting oxidation, delaying senescence, improving body immunity and the like, and is an ideal health-care nutritional food, wherein the content of gamma-aminobutyric acid in the product is between 20 and 60mg/100g.

The invention relates to a process for producing biscuit food, in particular nutritious cakes containing coarse cereals, calculated by weight ratio, the constituents of the raw material include flour 50-60 parts, salad oil 30-35 parts, granulated sugar powder 30-35 parts, sugar syrup 2-5 parts, ammonium bicarbonate 1-3 parts, coarse cereals 50-100 parts. The producing process consists of modulating into flour dough with water, modeling and baking. By employing low-temperature baking technology and pure natural nutrients, the invention can achieve high nutritive value, and meet the psychological demands for consumers.

The invention discloses a plant-based artificial meat pie and a preparation process thereof, and the plant-based artificial meat pie mainly comprises the following raw materials: soybean drawing protein, soybean protein isolate, vegetable oil, water, a vegetable protein source, soy sauce, L-cysteine, Tg enzyme, a food gelling agent, plant-based auxiliary materials, seasonings and a food additive. Raw materials are subjected to wiredrawing protein rehydration, dehydration, shred removal, blending, mixing and stirring, compression molding, enzyme crosslinking, cooking, quick freezing and like, and plant-based artificial meat pie is prepared. The production process is clear, parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared plant-based artificial meat pie can well simulate those of a real meat pie, and the plant-based artificial meat pie is rich in dietary fibers and proteins and almost does not contain cholesterol.

The invention relates to a cultivation method for planting summer cress in a vegetable greenhouse. The cultivation method comprises the following steps of: (1) selecting high-temperature-resistant variety; (2) forcing germination of seed stems; (3) covering with a 50-70% sunshade net; (4) plowing and finishing field surface to be flat, smooth, mashed and mature; (5) spreading and arranging the seed stems; (6) covering with rice straw; (7) tapping furrow surface with a square hoe or wood board so that the seed stems and the rice straw are coated by a layer of slurry; (8) scientifically managing and controlling fertilizer and water; (9) spraying gibberellin and additionally fertilizing at roots 4-7 days before harvesting; and (10) picking in proper stage. According to the cultivation method provided by the invention, by covering with the sunshade net, cool microclimate is built; by covering with rice straw and slurry, the survival rate of the seed stems is improved; by supplying enough fertilizer, the vegetative growth of cress is promoted; and by spraying gibberellin, the summer cultivation difficulty of cress is better solved. In addition, by adopting the cultivation method provided by the invention, water and drought crop rotation in the vegetable greenhouse is realized, and a simple and efficient new way is found for preventing and controlling continuous cropping drawback.

The invention discloses a maize noodle production method in an enzyme method, and belongs to the food biotechnology processing field. The technical proposal comprises that maize starch is added into amylase buffer solution, and the amount of the amylase is 800 to 2000 units / g starch, the oscillation treatment is adopted, after the treatment, water is added to remove the residual enzyme activity, and the water is added until the moisture content is about 55 to 70 percent, and is then placed on a conveyor belt to form a slurry layer with the thickness about 1.5 to 2.5 mm, finally the fresh maize noodle product can be obtained cooling, cutting or silk extruding packaging the steamed pasty; if the dry product is required, the drying process of the noodle is connected. The invention adopts the biotechnology, the shaping is completed by heating with one step, the operation is simple, the production cost is low, the controlling is easy, and the equipment requirement is low. Chemical additive is not used in the product, thereby being more acceptable for consumers. The produced pasty has smooth taste, soft glutinousness and good flexibility, improved boiling fastness, as well as more transparent appearance.

The invention belongs to the field of food and particularly relates to a pericarpium citri reticulatae mooncake and a preparation method thereof. The pericarpium citri reticulatae mooncake comprises a mooncake wrapper and stuffing. The mooncake wrapper is prepared from wheat flour, arrowroot starch, waxy highland barley starch, syrup, vegetable fat, sodium bicarbonate and egg white. The stuffing is prepared from pericarpium citri reticulatae powder, red bean paste or red bean particles, syrup and vegetable fat. In the preparation process, the pericarpium citri reticulatae mooncake is easy to form, good in figurability, easy to demould after being baked, low in sugar and calorie, mellow in mouthfeel, delicious, capable of tonifying spleen and helping and promoting digestion and beneficial to health, and mooncake oil leaking and cracking phenomena cannot occur in the storing process.

The invention discloses soluble dietary fiber biscuits rich in wheat bran and a making method of the soluble dietary fiber biscuits. The soluble dietary fiber biscuits comprise the following components in percentage by mass of 10-20% of wheat bran soluble dietary fibers, 10-15% of refined vegetable oil, 5-10% of a sweetening agent, 0.2-1.0% of a fermenting agent, 0.1-0.5% of a loosening agent, 0.1-1.0% of seasoning, 0.1-0.5% of an emulsifying agent, 0.1-1.0% of a food additive, and the balance of flour or other powder for the biscuits. The making method of the biscuits comprises the making processes of making a base material of soluble dietary fibers by a coupling method of ultrasonic wave pretreatment and enzymolysis with complex enzymes on the wheat bran, and then processing biscuits products rich in soluble dietary fibers. According to the soluble dietary fiber biscuits, the mouth feel of products is improved, the texture of the products is improved, absorption of functional dietaryfibers can be promoted, and the nutrient value of the soluble dietary fiber biscuits is increased. The method is simple in technology, convenient to operate and low in equipment investment, and the used raw materials are low in cost and easy to obtain. The soluble dietary fiber biscuits disclosed by the invention are suitable for industrialized production and have favorable economic benefits andapplication prospects.

The invention discloses high-healthcare-value highland barley bread and a preparing method thereof. Common highland barley with the content of beta-glucan higher than 5% and a high-quality glutinous highland barley raw material with the content of beta-glucan higher than 8% are selected for processing the bread. The bread has the advantages that the glutinous highland barley material is used for preparing high-value whole-wheat bread which is high in nutrition content and good in mouthfeel and has thick highland barley fragrance, a consumption market and territory of highland barley is broadened, structural adjustment and optimized upgrade of the highland barley industry is promoted, and the positive role of highland barley in the Tibetan region is brought into play better.

The invention discloses a wheat bran beverage, which solves the problem that in current meal fiber health care beverage, the used konjak powder is performed high temperature disinfection and then the viscosity is destroyed, the prepared liquid wheat bran beverage can not suspend, so that the appearance and edibility of beverage can be severely influenced. The beverage comprises the following ingredients by weight percentage: 0.02-0.10% of composite gum, 0.7-2% of wheat bran, 0.01-0.1% of citric acid and the balance of water. The composite gum is composed of xanthan gum and konjak gum, the mass ratio of the xanthan gum and konjak gum is 7:3 to 4:1. According to the invention, the formula of the wheat bran beverage is changed, so that the used konjak powder is performed high temperature disinfection, the wheat bran beverage can not suspend, so that the appearance and edibility of beverage can be severely influenced The wheat bran beverage can completely keep all functional components ofwheat bran, so that the utilization rate and nutrition value can reach maximization.

The invention discloses low-fat glutinous rice ice cream and a preparation method thereof. The low-fat glutinous rice ice cream is prepared from raw materials in percentage by weight as follows: 6%-10% of skim milk powder, 5%-8% of water-ground glutinous rice starch, 4%-7% of coconut oil, 0.6%-1.0% of butter, 10%-14% of soft white sugar, 1%-2% of flos sophorae juice, 1%-2% of a folium isatidis extracting solution, 0.4%-0.8% of a compound stabilizer and the balance of water. The ice cream has strong milk flavor and glutinous rice fragrance, further has coconut flavor and flos sophorae fragrance, is fine and smooth in texture and has healthcare functions of clearing heat and removing toxicity.

The invention relates to nutrient powder containing fruits, vegetables and cereal germs as well as a production method of the nutrient powder, and belongs to the field of food deep processing. The nutrient powder is characterized in that cereals such as red rice, black rice, corn, oats, barley, buckwheat and millet are subjected to drying, baking, coarse crushing, spraying with a high-temperaturealpha-amylase solution for slowing, extrusion and fine pulverization processes after germinating, then, the obtained material is compounded with apple powder, orange powder, banana powder, carrot powder and purple potato powder, sieving is carried out, and finally white sugar, xylitol and maltodextrin are added for blending, and filling is performed to prepare the nutrient powder. The product hasgood instant solubility, is in light yellow, dark black, light red and purple, has a burnt aroma of cereal roasting, and a mellow flavor, and is suitable for all ages.

The invention discloses flavor improved apricot kernel juice and a preparation method thereof. The flavor improved apricot kernel juice comprises the following components: 100 parts of apricot kernel slurry, 2-3 parts of cane sugar, 1.6-1.7 parts of trehalose, 0.5-1.0 part of cyclodextrin, 0.2-0.4 part of salt, 0.2-0.3 part of stabilizing agent and 0.002-0.003 part of nanometer ZnO bacteriostatic agent; the preparation method is as follows: the cane sugar, the trehalose, the cyclodextrin, the salt and the stabilizing agent are added in the apricot kernel slurry for evenly mixing, are secondarily homogenized after being boiled, are canned, and are degassed for being added with the nanometer ZnO bacteriostatic agent to seal and disinfect. The cost of the apricot kernel juice is reduced; the product has fine and smooth taste, good hierarchy and gentle flavor; the bitter taste of pure apricot kernels is preferably modified, and the sweet taste is reduced, so that the taste is more novel; rich nutrition is achieved, so that the compound flavor apricot kernel juice has better health caring effect.

The invention provides a waxberry fruit tree cultivation method, and belongs to the technical field of plant cultivation. The method comprises the following steps of: selecting a suitable Anhai hard silk waxberry tree as a stock and a big red waxberry tree as a scion in February to March at the bud sprouting period of the tree body, respectively sterilizing, using a cutting connection method to carry out grafting and wrapping the grafting position with a plastic film, culturing the grafted seedling under the shade condition, spraying nutrient solution regularly, cutting out an opening at the top of the plastic bag for packaging the scion after the scion bud of the scion grows, trimming the branch bud grown from the stock in time, ensuring that the scion is positioned at the top end, finally, the grafted seedling is transplanted to the sandy micro-acidic soil with good permeability in a gentle slope with an altitude below 500 meters. The grafted seedling has the advantages of red color,more uniform coloring, thick flesh, fresh texture and excellent storage and transportation resistance, the grafted seedling is not easily squeezed and damaged during picking and transportation, thereby prolonging the market selling time.

The invention belongs to the field of food processing, and particularly relates to a making method of agaricus bisporus flavored large meatballs. The making method comprises the following steps of (1)thoroughly cleaning fresh pork lean and fresh prime condition meat, wherein the mass ratio of the pork lean to the prime condition meat is 1 to 1, respectively cutting the fresh pork lean and the fresh prime condition meat into meat granules, and soaking the meat granules in an agaricus bisporus extraction solution and beer for 2-4h; (2) sucking water on the surfaces of the meat granules to enable the surfaces of the meat granules to be dried, adding scallions, ginger, cooking wine, white pepper and shrimp eggs, performing uniform stirring and mixing clockwise, and then adding salt and egg white; and (3) placing mixed materials into a beating machine, performing beating for 5min to enable the mixed materials to be bright in color, tender in meat, not sinking in water, and not scattered, performing rubbing to be sticky together to obtain large meatballs each of which has the weight being 40-50g and a diameter being 4-6cm, placing the large meatballs in boiling water, performing cookingfor shaping, and performing braising and stewing with an induction cooker for 1h. The large meatballs made by the making method disclosed by the invention are soft, tender, crisp and mashed, have unique mushroom fragrance and aromatic taste of beer, are fresh and delicious in flavor and fat but not greasy, and are more refreshing, tender and smooth and mellow in flavor than large meatballs made by a conventional making method, and industrialized production is facilitated.

The invention relates to a solid beverage, in particular to a ficus carica and fructus hippophae compounded solid beverage and a preparation method thereof. The preparation method includes steps: (1) preparation of ficus carica juice; (2) squeezing of fructus hippophae juice; (3) juice concentration; (4) matching and compounding; (5) drying and packaging. By enzyme hydrolysis of the ficus carica and low-temperature processing of fresh fructus hippophae juice, effective components of the ficus carica and the fructus hippophae are retained and utilized to the maximum extent, and synergistic effects in gastroenteric function regulation are enhanced by joint use of the ficus carica and the fructus hippophae. The solid beverage is palatably sweet and sour, uniform in dispersion, great in rehydration performance and portable.

The invention provides tumorous stem mustard flavor tea drink and a preparation method thereof. The tumorous stem mustard flavor tea drink comprises, by mass, 10-30 parts of tumorous stem mustard juice, 20-40 parts of tea liquor, 5-25 parts of a sweetening agent, 0.15-0.35 part of a sour agent and 0.05-0.1 part of a food stabilizer. The preparation method comprises the following steps that the tumorous stem mustard is subjected to cutting, blanching, cleaning, old tendon removing, juice squeezing and filtering, and the tumorous stem mustard juice is obtained; tea and water are mixed and then subjected to heat extraction, and tea extract liquid is obtained; the tea extract liquid is subjected to filtering, color protecting by adding Vc and centrifugal treating, and the tea liquor is obtained; the tumorous stem mustard juice, the tea liquor, the sweetening agent, the sour agent and a food thickening agent are mixed, and mixed liquid is obtained; and homogenizing and sterilizing treatment are conducted on the mixed liquid, and the tumorous stem mustard juice flavor tea drink is obtained. The tumorous stem mustard flavor tea drink has no bitter taste and mustard taste, the sour and sweet degree is suitable, fresh and delicious flavors of the tumorous stem mustard and tea are obvious, the whole texture of the drink is uniform, the phenomenon of stratified precipitation does not occur, and uniformity and stability are good.

The invention belongs to the technical field of food processing and particularly relates to a method for preparing pickled tender shoots of mulberry twigs. The method includes: picking the tender shoots of the mulberry twigs, cleaning, keeping crispness, spreading for airing, and marinating in brine, wherein brine concentration is not lower than 3%. By the method for preparing the pickled tender shoots of the mulberry twigs, sugar, proteins, celluloses, vitamins, mineral substances and bioactive substances in pickled tender shoots of the mulberry twigs can be completely absorbed and used by human bodies; by preservation of the tender shoots of the mulberry twigs under the preservative action of added salt and spices and lactic acid generated in fermentation, low salt consumption, recyclability of prepared brine, low production cost, low energy consumption and freeness of environmental pollution are realized; in addition, the proteins in the tender shoots of the mulberry twigs are gradually decomposed into amino acids under actions of microorganisms and proteases during pickling to generate unique aroma which covers an original bitter and astringent taste; moreover, by pickling of the tender shoots of the mulberry twigs under the condition of low-salt concentration, nutrient damages are avoided.

The invention discloses plant-based snowflake-like chicken nuggets and the preparation process thereof, soybean drawing protein and peanut drawing protein are adopted as main raw material formulas, and through the synergistic effect of various ingredients, the product has good tissue form, taste and flavor. The production process is clear, the parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared snowflake-like chicken nuggets can well simulate those of really fried chicken nuggets, and the snowflake-like chicken nuggets are rich in dietary fibers and proteins and do not contain cholesterol.

The invention relates to the field of processing of grease, and in particular relates to oil special for baking, and a preparation method thereof. The oil special for baking is prepared from the following components in percentage by weight: 37-57% of refined vegetable oil, 10-30% of edible beef tallow, 15% of cream, 0.579% of salt, 0.3% of single and double glycerol fatty acid ester, 0.3% of propylene glycol fatty acid ester, 0.4% of phospholipid, 0.3% of edible spice, 0.1% of potassium sorbate, 0.009% of butyl hydroxy anisd, 0.009% of butylated hydroxytoluene, 0.003% of beta-carotene, and 16% of water. By means of the oil special for baking prepared by the following steps of: emulsifying, sterilizing, quenching, kneading, and packaging, the problem that cakes baked by the oil special for baking prepared by the traditional method are single in mouth feel, rough and relatively poor in flavor can be solved; the prepared oil special for baking is uniform in texture; and baked cakes are full-bodied in milk flavor, agreeable in sweetness, sweet, tasty and good in flavor.

The invention relates to a preparation method of wheat germ blancmange. The preparation method comprises the following steps of taking 10 parts by weight of wheat germs, soaking the taken wheat germsin 90-100 parts by weight of water for 2 hours, and then performing superfine crushing to obtain micronized liquid of which the granularity D50 is smaller than or equal to 5[mu]m; adding 0.18-0.3 partby weight of a composite emulsifying agent and milk powder, performing placing in a homogenizing machine, and performing homogenizing twice so as to obtain homogenizing liquid; taking 0.72-1.0 part by weight of blancmange powder and 13.5-20 parts by weight of white granulated sugar, and performing mixing so as to obtain a mixture; adding the mixture to the homogenizing liquid, performing heatingto a boiling state, and maintaining the micro boiling state for 5-10min so as to obtain wheat germ blancmange liquid; and performing cooling to 50-60 DEG C, and adding 0.1-0.11 part by weight of a sour agent and 0.001-0.0011 part by weight of wheat-fragrance essence. The wheat germ blancmange prepared by the method has nutrient components of the wheat germs, and is fine and smooth in mouth feel, tender, smooth and plump in shape. Besides, the method is simple in steps, and the wheat germ blancmange is convenient to prepare.