63results about How to "Silky taste" patented technology

The invention provides passion fruit juice and a preparation method thereof, belonging to the technical fields of food and beverages. The passion fruit juice is prepared by taking passion fruits as a main material and taking honey, maltose, old rice and citric acid as auxiliary materials; traditional Chinese medicine liquid prepared by decocting eight traditional Chinese medicine materials including jackfruit, herba lophateri, arrowroot, flower of rice bean, lignum dalbergiae odoriferae, vine of multiflower knotweed, pine needle and frangrant daphne flower and extracting is added for assistance, so that the passion fruit juice keeps original nutritional ingredients, while the effects of dispelling the effects of alcohol, sobering up and helping sleep are added, and the efficacy of the passion fruit juice is enhanced. The preparation method is simple and easy to operate, and the prepared passion fruit juice does not have any additives, and is safe and free of toxic and side effects.

The invention relates to a soft core chocolate composition used in a cold drink and a processing method thereof, belonging to the field of food processing. The soft core chocolate composition used in the cold drink comprises the following raw material components according to the content: 22 parts by weight of white granulated sugar, 35 parts by weight of cacao fat, 5 parts by weight of powdered milk, 30 parts by weight of powdered glucose, 50 parts by weight of palm oil of 24 degrees, 20 parts by weight of salad oil, 15 parts by weight of West Africa alkalinized cacao powder, 3 parts by weight of soybean phosphatide and 0.1 part by weight of essence. The invention has the advantages that the technique method is advanced, and a product is not hard at low temperature, has soft and smooth mouth feel and is savory and mellow.

The invention provides natto jam and a processing method thereof. The processing method of the natto jam comprises the following steps: adding 0.5-0.9 part by weight of water and 0.1-0.15 part by weight of salt in every part of natto; then fermenting for the first time at the temperature of 34-38 DEG C; and fermenting for the second time at the temperature of 28-32 DEG C to obtain the product. The natto jam is yellow or brown viscous jam, and has unique taste and aroma; the physicochemical index and the microorganism content of the natto jam conform to the national standard; and the natto jam is safe to eat.

The invention discloses a fig-flavored enzyme rich in dietary fiber. The enzyme is prepared by using fresh fig, bamboo shoot, coconut, pomegranate, color-protection liquid, cellulase, pectinase, lipase, brewing yeast, compound lactic acid bacteria and the like. The preparation includes adopting a plurality of colloid mills to conduct incremental shearing to further reduce the particle size and obtain raw material slurry, then adopting a plurality of enzymes for compound enzymatic hydrolysis, conducting ultrasonic digestion, homogenization, sterilization and multiple fermentation to obtain thefig-flavored enzyme rich in dietary fiber. The finally-obtained fig-flavored enzyme has a strong flavor, the raw material juice rate is high, nutrients are released in large quantities, and a producttastes silky and delicate. The decomposition of insoluble dietary fiber after repeated fermentation can enhance the digestion and the absorption of the nutrients by the human body. In addition, with the fig, the bamboo shoot, the coconut and the pomegranate as the raw materials, the rich fig flavor of the product is harmonious and complementary with the refreshing of the bamboo shoot, the sweetness of the coconut and the sweet and sour of the pomegranate, making people comfortable and grateful.

The invention belongs to the field of health drink processing technologies and discloses an affinal drug and diet drink and a preparation method thereof. The affinal drug and diet drink is composed of a Chinese fevervine herb and root extracting solution, Gorgon fruit juice, white poria clear juice, red date juice, millet congee water and an auxiliary material solution. According to the prepared drink, affinal drug and diet traditional Chinese medicines are used as the raw materials, and the affinal drug and diet drink has the functions of invigorating spleen to promote digestion, clearing damp and nourishing the stomach, strengthening the spleen and stomach, tonifying middle-Jiao and Qi, and the like. Meanwhile, the drink is delicious in taste and silky in taste, is line with the taste of loving sweets of children, does not injure teeth and is the drink aiming to invigorate spleen to promote digestion for the children. The affinal drug and diet drink is abundant in source of raw materials and simple in preparation method and can be produced in large scale. In addition, the affinal drug and diet drink has good economic benefit and social benefit.

The invention discloses a rose flower cookie biscuit which comprises the following raw materials by weight part: 80-100 parts of butter, 80-100 parts of low-gluten flour, 10-20 parts of rose flowers, 20-40 parts of sugar, 40-60 parts of almond, 1-3 parts of salt, 2-8 parts of eggs, 10-20 parts of milk and 2-8 parts of concentrated vanilla. The rose flower cookie biscuit is delicious and tasty, tastes smooth and is mellow in the mouth.

The invention relates to the technical field of beverage production. In order to solve the problems of single flavor and poor stability in shelf life of traditional milk tea beverages, the invention provides a hot-filled PET bottle milk tea beverage containing Japanese Okinawa black sugar and a preparation method of the milk tea beverage. Every 1000mL of the hot-filled PET bottle milk tea beveragecomprises the following components: 30-80g of whole milk powder, 2-30g of skimmed milk powder, 5-100g of white granulated sugar, 2-15g of coconut oil, 2-20g of black tea, 0.1-5g of Japanese Okinawa black sugar, 0.1-3g of an emulsifier, 0.1-20g of a thickening agent, 0.01-0.05g of a phosphate, 0.01-1g of an antioxidant, 0.05-0.5g of nisin, 0.1-1.5g of an acidity regulator and the balance of purified water. The formula disclosed by the invention is based on milk, tea, black sugar and coconut oil; specific components and content proportions are adopted for synergistic proportioning, so that compared with common milk tea, the hot-filled PET bottle milk tea beverage is smoother in taste, is healthier and is more stable in shelf life. the preparation method is simple to operate, has no specialrequirement on equipment and is easy for industrialization.

The invention discloses low-sugar and low-fat black garlic chocolate and a making method thereof, relates to chocolate and a making method thereof, and aims to provide low-fat, low-sugar and low-energy black garlic chocolate. The low-sugar and low-fat black garlic chocolate is made of black garlic sauce, black garlic powder, a cocoa mass, cocoa powder and vegetable oil. The making method includes the following steps that firstly, the black garlic sauce is added into the cocoa powder and the vegetable oil and then evenly mixed and stirred, and the mixture is poured into a mould to be formed; secondly, the cocoa mass is heated to be melted, the black garlic powder is added and evenly mixed and stirred, and then the mixture is injected into the mould in the first step in a sprayed mode; thirdly, freezing and drying are performed. The low-sugar and low-fat black garlic chocolate has the brownish-black color of common chocolate and is bright in color and luster, complete in form and low in sugar content and fat content; a chocolate coat is dense and does not shed; the strong aroma of common chocolate and the unique aroma of black garlic are coordinated, and the low-sugar and low-fat black garlic chocolate is appropriate in sweetness, crisp, fragrant, glutinous, smooth but not greasy and free of grainy mouthfeel.

The invention relates to field of dairy product production, in particular to a drinking type yogurt containing fruit particles, and a preparation method for the drinking type yogurt. Specifically, theinvention relates to a jam, a preparation method for the jam, and a purpose of the jam for preparing the drinking type yogurt. The invention also relates to the drinking type yogurt containing the jam, and the preparation method for the drinking type yogurt.

The invention relates to the technical field of foods, in particular to a toffee sauce, a preparation method thereof, honeycomb sugar containing the toffee sauce, and a preparation method of the honeycomb sugar containing the toffee sauce. The toffee sauce is prepared from the following raw materials in parts by weight: 650-780 parts of high fructose corn syrup, 300-470 parts of milk powder, 70-88 parts of honey, 60-71 parts of water, 5-9.5 parts of a leavening agent and 0-3 parts of food flavor. The honeycomb sugar containing the toffee sauce is prepared from the following raw materials in parts by weight: 200-300 parts of white granulated sugar powder, 90-115 parts of the toffee sauce, 73-90 parts of high fructose corn syrup, 10-17 parts of a leavening agent, 3-9 parts of honey and 0-4 parts of table salt. The toffee sauce disclosed by the invention has full-bodied scorch fragrance and milk fragrance and has fine and smooth mouth feel. The honeycomb sugar containing the toffee sauce is crisp in mouth feel, is not stuck to teeth, has unique scorch fragrance and milk fragrance, and is fragrant, sweet, mellow, fine and smooth in mouth feel. The preparation method of the toffee sauce and the preparation method of the honeycomb sugar containing toffee sauce are simple and convenient to operate, high in efficiency and suitable for industrialized popularization.

The invention discloses a making method of a corn Zongzi. The making method comprises the following steps: (1) softening corn flour, namely fully stirring the prepared corn flour and water with a temperature of 30-50 DEG C, placing the mixture for 10min-30min; (2) kneading a corn dough, namely mutually kneading the corn flour softened in the step (1) and oil to make the corn dough, and placing the corn dough for 15h-24h; (3), wrapping the Zongzi, namely wrapping the kneaded corn dough into the Zongzi by using a reed leaf; and (4) steaming the Zongzi, namely cooking the wrapped Zongzi until being cooked. According to the making method of the corn Zongzi, disclosed by the invention, relatively high viscosity and digestibility of the made Zongzi are achieved, the corn Zongzi is smooth in mouth feel, and relatively good in mouth feel; and the making method is simple, and is easy to hold.

The invention relates to the technical field of flavored black chocolates, in particular to flavored black chocolate and a production method thereof. The flavored black chocolate comprises the following substances in parts by weight: 500 parts by weight of cocoa butter, 100 to 200 parts by weight of cocoa powder, 5 to 15 parts by weight of vegetable oil, 3 to 8 parts by weight of immobilized lipase, 10 to 50 parts by weight of fruit pulp, 5 to 25 parts by weight of petals, 10 to 55 parts by weight of lactose, 15 to 60 parts by weight of honey, 1 to 10 parts by weight of compressed carbon dioxide, 3 to 8 parts by weight of probiotics, 1 to 4 parts by weight of chitosan, 3 to 12 parts by weight of tea polyphenol, 10 to 30 parts by weight of nut granules, 5 to 15 parts by weight of oat, 2 to6 parts by weight of lecithin, 0.1 to 0.6 part by weight of a beta-sitosterol preparation and 0.1-0.5 part by weight of a gamma-oryzanol preparation. The black chocolate provided by the invention notonly has rich nutrition, but also has crisp and refreshing mouthfeel in mouth and smooth, soft, glutinous and fragrant mouthfeel in the mouth, and the pulp, fresh flowers and crushed nuts mingled in the black chocolate endow the chocolate with fragrant and crisp mouthfeel.

The invention provides a chocolate product containing rice germ and a production method thereof and belongs to the technical field of food processing. The chocolate product containing the rice germ is prepared from the raw materials of, by weight part, 8-12 parts of cocoa powder, 2-18 parts of rice germ flour, 40 parts of dark chocolate bars and 60-80 parts of white chocolate bars. According to the chocolate product containing the rice germ, the added rice germ is rich in nutrients such as protein, high-quality fat and mineral substance; moderate intake of high-content materials contained in the rice germ such as vitamin E, choline, inositol and cellulose can to a certain extent promote body fat metabolism, reduce cholesterol, prevent problems such as diabetes, obesity and constipation and reduce negative effects of traditional chocolate on human body. The chocolate product containing the rice germ is rich in nutrition, smooth in taste, sweet in flavor and easy to carry, and meanwhile, is a healthy novel functional food.

The invention discloses a chocolate and mel glutinous rice cake and a manufacture method thereof, and relates to the field of food processing. The chocolate and mel glutinous rice cake comprises the following raw materials: glutinous rice flour, sticky rice flour, mashed potatoes, chocolate, granulated sugar and extracting solutions. The manufacture method comprises the following steps of: (1) making a preparation of raw materials; (2) manufacturing crust materials; (3) manufacturing stuffing; and (4) manufacturing the glutinous rice cake. Compared with a traditional technology, the chocolateand mel glutinous rice cake has the advantages of a unique flavor and silky taste, and meets different tastes of consumers, a manufacture method is convenient and feasible, a sense organ experiment proves that the chocolate and mel glutinous rice cake manufactured by the method has good sense organ quality.

The present invention relates to a milk tea drink, and in particular relates to germ sweetened bean paste milk tea and a preparation method thereof. During production, mung bean powder is ground into superfine powder, the superfine powder is put into a dry steam apparatus for keeping for 20 minutes, the dry-steamed mung bean powder and wheat germ are put into a frying machine for frying, the fried mung bean powder and wheat germ are cooled at -10 DEG C to -20 DEG C for 12-15 hours, then put into a mill for milling into superfine powder, 60-80 parts of water are added into soluble soybean polysaccharide, maltitol, apple polyphenol and cornstarch for even stirring, the mixture is treated under power of 220-260W microwave for 1-2 minutes, and then cooled to 55-58 DEG C, xylanase is added for thermal insulation enzymolysis for 40-60 minutes to obtain a liquid spray, the spray liquid is put into an atomization sprayer for spraying the superfine powder, the sprayed superfine powder is put into a baking oven for baking, and the baked superfine powder is packed in bags to obtain the germ sweetened bean paste milk tea.

The invention relates to the technical field of food, in particular to a formula and a preparation method of Earl Grey black tea chocolate fudge. The preparation method comprises the following steps:preparing a cake base, preparing a fudge, artificially bonding the cake base and the fudge, packaging by using a special sweet wrapper, and refrigerating and preserving at a low temperature of less than or equal to 5 DEG C to obtain a finished product. The appearance structure of the fudge is changed, the fudge is originally presented in the form of slices, the size is just proper, and the fudge is easy to eat without throat blockage; the combined structure is originally created; no chemical additive, gelatin and other chemical additives are not added in the whole process, so that other riskscaused by fudge are reduced; the fudge melts in the mouth, does not stick to teeth and can be absorbed quickly, so that people with hypoglycemia or needing to supplement sugar can be quickly suppliedwith energy to quickly prevent body collapse; the cake base is made of butter, milk, flour and eggs, so that nutrition required by the body can be provided and meal replacement can be realized; a purecopper pot is used for artificial slow-fire sugar boiling, so that the fudge is heated uniformly, is viscous in the texture and glossy and translucent in luster, has a unique Earl Grey black tea chocolate taste, has silky mouthfeel, and stimulates taste buds with sweet and delicious taste.

The invention relates to a preparation method of red wine and red wine vinegar. The method comprises the following steps of: (1) husking high-quality sticky rice, steaming and cooling to 0 DEG C; (2) adding rice wine and red yeast rice, mixing and stirring for preparing red wine, wherein the ratio of the sticky rice to the rice wine to the red yeast rice is 3.5:3.5:1; or adding cool boiled water and red yeast rice, mixing and stirring for preparing red wine vinegar, wherein the ratio of rice to the cool boiled water and the red yeast rice is 4:4:1; (3) fermenting with alcohol in an uncovered indoor fermentation tank at a constant temperature for 60-90 days in Spring and Winter and for 30-60 days in Summer and Autumn; and (4) filtering residues with gauze, sterilizing at a high temperature of 85-100 DEG C, cooling, purifying, filling, sealing, and refrigerating at a low temperature to obtain red wine which is red. The red wine has multiple health-care functions. The red wine vinegar contains multiple nutritional components such as amino acids and the like and fermentation microorganisms beneficial to a human body, has the characteristics of sweetness in acidity, sweet smell, good taste, corrosion resistance during long-term preservation, and the like, is a high-quality seasoning, and has the effect of treating diseases.