2100results about How to "Smooth taste" patented technology

There is provided a method for preparing an orally disintegrating tablet (ODT) composition comprising microparticles of one or more taste-masked active pharmaceutical ingredients, rapidly-dispersing microgranules, and other optional, pharmaceutically acceptable excipients wherein the ODT disintegrates rapidly with saliva in the buccal cavity forming a smooth, easy-to-swallow suspension. Furthermore, the microparticles (crystals, granules, beads or pellets containing one or more actives) with a taste-masking membrane applied by a modified solvent coacervation process comprising a water-insoluble polymer and at least one gastrosoluble inorganic or organic pore-former, exhibit a pleasant taste when placed in the oral cavity and provide rapid, substantially-complete release of the dose on entry into the stomach.

A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

The invention relates to a modifying agent for fast-freezing wheaten food, which contains: (A) 20 to 50 weight portions of sorbierite; (B) at least one kind of 3.5 to 20 weight portions of a thickening agent; (C) at least one kind of 10.2 to 55 weight portions of a flour gluten fortifier; and (D) at least one kind of 10.5 to 38 weight portions of phosphate. A finished product of the fast-freezing wheaten food containing the modifying agent has the skin which is difficult to crack and change color, has good water boiling performance, prolongs freshness period, and has the advantages of bright skin, smooth taste, good elasticity, and no soup turbidness at the same time. And the modifying agent has the advantages of low price and so on.

The invention relates to flour food, in particular to a minor cereal nutrient dried noodle produced by a double extrusion and secondary steaming combination method and a preparation method thereof. The invention is characterized in that the minor cereal nutrient dried noodle is prepared through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added or are not added, an auxiliary material capable of improving and enhancing the quality of a product and a complex quality improvement liquid are added, and processes such as raw material pretreatment, mixing and stirring, noodle-making molding by the double extrusion and secondary steaming combination method, drying, cutting, packing and so on, are performed. The reasonable formula design and the noodle-making molding process by the double extrusion and secondary steaming combination method, namely a process of steaming and cooking once again after two-stage extrusion molding, assure the balanced nutrition and the strong health care function of the product, and the minor cereal nutrient dried noodle has the advantages of long storage period, steady quality, no turbid soup during the cooking, boiling fastness, good thermal stability, smooth appearance, and chewy taste, and can be eaten as staple food like ordinary dried noodles.

The present invention provides a solvent for electronic cigarette liquid, comprising sorbitol. In the present invention, sorbitol is used as the solvent for electronic cigarette liquid. The electronic cigarette liquid which is prepared with the solvent for electronic cigarette liquid provided by the present invention is not greasy and free of miscellaneous taste, and therefore provides relatively higher comfort level during smoking. Further, the electronic cigarette liquid provided by the present invention may further comprise one or more of propylene glycol, glycerol, and mannitol. Due to the effects of propylene glycol, glycerol and mannitol, the sorbitol makes the electronic cigarette liquid which is prepared with the solvent for electronic cigarette liquid provided by the present invention generate a relatively greater amount of smoke, improve the experience of the smoker, and provide a thick and full experience, a smooth mouthfeel without any miscellaneous taste, and a relatively higher comfort level during smoking. Furthermore, all the components in the solvent for electronic cigarette liquid provided by the present invention are of food grade, and are harmless to the body of the smoker.

The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.

The invention provides a traditional Chinese medicinal composition of heart-fire clearing herbal tea and a preparation method thereof. The composition comprises Chinese olive, rhizoma phragmitis, Japanese ginseng leaf, crataegus pinnatifida, Chinese dates, dendrobe, polygonatum odoratum, liquorice, lalang grass rhizome, watermeion peel, radix ophiopogonis, rhizoma atractylodis, eucommia, ganoderma lucidum, divaricate saposhnikovia root, herba houttuyniae, raw ginger, fortune eupatorium herb, honeysuckle, medlar, aged tea, magnolia officinalis, Chinese mosla herb, lespedeza cuneata, feverfew, astragalus membranaceus, raw rhizoma polygonati, lophantherum gracile, kudzuvine root, mint, pogostemon cablin, mesona blume, lotus leaf, raw pear, mungbean, sugar cane, raw white hyacinth bean flower, poria, medicated leaven, malt, atractylodes macrocephala koidz, American ginseng, fructus forsythiae, tremella, water chestnut, momordica grosvenori swingle, lemon, amomum and fructus caryophylli, and has the advantages of good heart-fire clearing and internal-fire removing effect and simple production process. The herbal tea does not have toxic or side effect, is mellow and smooth in taste, can be drunk for a long time, and has a good health-care effect.

A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method.

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

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 present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.

An aerator bottle pourer for smoothing the taste of certain liquids such as wine and preventing dripping of the liquid after being poured from a bottle. The aerator bottle pourer includes a pouring assembly being removably engaged to a bottle for pouring liquid from the bottle, and also includes an aerating assembly being attached to the pouring assembly for aerating the liquid as it is being poured from the bottle.

The invention provides an electric pressure cooker control method which comprises the following steps that an electric pressure cooker is controlled to heat with first power; when a first preset condition is met, a pressure valve is opened, so that air is discharged; the electric pressure cooker is controlled to heat with second power until the temperature in the electric pressure cooker is stable and food in the electric pressure cooker is made to be turned over completely; the pressure valve is closed and the electric pressure cooker is controlled to heat with third power, so that the electric pressure cooker enters a boosting stage, and the third power is smaller than the first power and the second power; when a second preset condition is met, the electric pressure cooker is controlled to heat with fourth power, so that the electric pressure cooker enters a pressure maintaining stage. According to the electric pressure cooker control method, the cooked food is complete, moisture is sufficient, the hardness is even, the taste is good, and the cooked food is prevented from pasting the bottom of the cooker and overflowing out of the cooker. The invention further provides the electric pressure cooker.

The invention relates to superfine microcrystalline cellulose with particle size less than 10mum. The superfine microcrystalline cellulose with the particle size less than 10mum is obtained by degradation and superfine treatment of microcrystalline cellulose. The superfine microcrystalline cellulose can be widely applied to preparation of food additives, pharmaceutic adjuvants, emulsion stabilizers of cosmetics and thickening stabilizers of coating, and has high dispersibility and storage stability in water, better forming property, adhesiveness, water swellable property, thickening property, thixotropy and the like.

The invention provides a sugar-free soft sweet rich in collagen. The soft sweet comprises the following raw materials by weight: 1 to 50 parts of collagen, 0.1 to 10 parts of an anti-oxidant, 10 to 98 parts of a non-carbohydrate sweetening agent, 0.01 to 20 parts of gel and 0.1 to 50 parts of a food additive. The sugar-free soft sweet is granular, and each granular soft sweet has a net weight of 1 to 8 g. The collagen sugar-free soft sweet provided in the invention has the following characteristics: 1) high-content collagen is provided; 2) the soft sweet is sugar-free, has a low calorie value and does not enter into metabolism of a human body; 3) the anti-oxidant in a formula can promote absorption of collagen; 4) good stability is obtained; 5) a candy is used as a carrier, so the soft sweet has good taste and can be easily accepted by consumers; 6) the soft sweet has a small volume and is convenient to carry; 7) according to results of three months of accelerated inspection, degradation amount of collagen in the soft sweet is small; 8) the soft sweet has qualified taste after three months of accelerated inspection; and 9) the soft sweet has qualified taste after stored for 24 months at normal temperature.

The invention discloses a processing method of whole-grain instant porridge. According to the method, whole-grain flour is subjected to pretreatment, and the whole-grain instant porridge can be prepared through extrusion forming primary Alpha treatment, low-temperature drying and high-temperature secondary Alpha treatment. The instant porridge prepared by the method has the moisture content being lower than 10 percent and the Alpha degree being high than 95 percent. The processing method disclosed by the invention is simple, convenient and feasible, the continuous degree of the processing process is high, the prepared whole-grain instant porridge has good rehydration effect and can be rehydrated within 3 to 4 minutes through being immersed by hot water, various kinds of nutritional ingredients of the original whole grain are maintained, the mouth feeling is excellent, the eating by customers is convenient, and the storage time of products is prolonged.

An ice-containing product obtained by mixing two distinct phases comprising ice particles of different sizes is described. The product has improved organoleptic properties like texture and perception for the consumer. A process for preparing these ice-containing product is also described.

The invention discloses a coffee yogurt, which comprises the following raw materials by mass: 687.9-975.099 parts of cow milk, 50-100 parts of a coffee extract solution or 0.5-30 parts of coffee powder, 0.3-100 parts of a sweetening agent, 3-20 parts of a stabilizer, 1-10 parts of an emulsifier and 0.001-0.1 part of a fermentation strain. The invention also discloses a preparation method of the coffee yoghurt. The method includes the steps of: 1) mixing the coffee extract solution or coffee powder, the sweetening agent, the stabilizer, the emulsifier with the preheated cow milk until the raw materials are dispersed and dissolved; 2) conducting index detection, homogenizing and sterilizing; 3) cooling the mixed material, adding the fermentation strain, and carrying out constant temperature culture; and 4) performing cooling when reaching a fermentation terminal point. The coffee yogurt retains the nutritional value of both yoghurt and coffee, has a stable texture state and a good flavor acceptable to consumers.

The invention discloses functional coarse grain nutritional cake and a preparation method thereof. The nutritional is prepared from raw materials and auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 25 to 35 parts of glutinous rice flour, 18 to 35 parts of black kerneled rice flour, 12 to 20 parts of wheat flour, 12 to 20 parts of black bean flour, 12 to 20 parts of mung-bean flour, 15 to 20 parts of sweet potato, 10 to 15 parts of yam, 10 to 15 parts of maythorn, and 3 to 6 parts of longan. The functional coarse grin nutritional cake prepared by the method has smooth taste, no astringent or beany flavor, plump body, bright color, fine texture, complete shape, softness and elasticity, and is not sticky when eaten along with proper sour and sweet taste.

There is provided a method for preparing an orally disintegrating tablet (ODT) composition comprising microparticles of one or more taste-masked active pharmaceutical ingredients, rapidly-dispersing microgranules, and other optional, pharmaceutically acceptable excipients wherein the ODT disintegrates rapidly with saliva in the buccal cavity forming a smooth, easy-to-swallow suspension. Furthermore, the microparticles (crystals, granules, beads or pellets containing one or more actives) with a taste-masking membrane applied by a modified solvent coacervation process comprising a water-insoluble polymer and at least one gastrosoluble inorganic or organic pore-former, exhibit a pleasant taste when placed in the oral cavity and provide rapid, substantially-complete release of the dose on entry into the stomach.

The invention provides an electronic cigarette liquid. The electronic cigarette liquid comprises basic cigarette liquid formed by mixing tobacco extract, tobacco essence, glycerin solvent, propylene glycol and water. The electronic cigarette liquid is characterized in that nicotine salt or a mixture thereof or a mixture of the nicotine salt and nicotine is added to the basic cigarette liquid, the nicotine salt comprises citric acid nicotine, dipicric acid nicotine salt, tartaric acid nicotine salt and nicotine hydrochloride, the tobacco extract comprises red sun-cured tobacco reactants and Zimbabwe tobacco extract, and the tobacco essence comprises ethyl maltol and dihydro ionone beta. According to the electronic cigarette liquid, the nicotine salt or the mixture thereof or the mixture of the nicotine salt and the nicotine is added to the electronic cigarette liquid, strong irritation brought by only adding the nicotine to mucosa can be avoided on the condition that the same physiological intensity is provided, the red sun-cured tobacco reactants, the Zimbabwe tobacco extract, the ethyl maltol and the dihydro ionone beta can provide characteristic flavor of tobacco, and the smoking flavor of the electronic cigarette liquid can be made close to traditional cigarettes.

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

The invention provides a fresh and cool enzymolysis grain beverage and a preparation method thereof, relating to a non-alcoholic beverage. The invention aims to provide a fresh and cool enzymolysis grain beverage which retains original nutrition and functional components of grains and is fine, fresh and cool in taste, stable in product composition and low in viscosity, and a preparation method thereof. The beverage is prepared from the following raw materials: 8-12% of grains, 0.01-0.2% of sodium citrate, 0.01-0.4% of emulsifier, 0.05-0.5% of stabilizer, 1.0-2.3% of processing auxiliary agent and the balance of water. The preparation method comprises the steps of: pre-cooking or baking the grains, carrying out colloid milling and homogenizing, adding the processing auxiliary agent, carrying out enzymolysis, then inactivating the enzyme, separating, and filtering to obtain coarse fiber and a material liquid C; adding the material liquid C, sodium citrate, emulsifier and stabilizer to hot water, diluting to certain volume with blending water to obtain a blended liquid, cooling, then conveying to an ultrahigh-temperature instantaneous sterilizing system, preheating, degassing, homogenizing, and then carrying out ultrahigh-temperature instantaneous sterilizing; and filling the blended liquid after ultrahigh-temperature instantaneous sterilizing, and then packaging.

The invention discloses full-quality vegetable nutritional fine dried noodles and a preparation method of the full-quality vegetable nutritional fine dried noodles. The full-quality vegetable nutritional fine dried noodles are prepared from following raw materials in parts by weight: 90-100 parts of wheat flour, 10-13 parts of starch, 10-12 parts of spinaches, 5-8 parts of purple carrots, 5-8 parts of celeries, 5-8 parts of purple amaranthus mangostanus, 4-6 parts of yellow pumpkins, 2-4 parts of moutan barks, 1-3 parts of pseudo-ginsengs, 3-5 parts of dandelions, 2-4 parts of melon seeds, 3-4 parts of raspberries, 2-4 parts of millet, 1-3 parts of grape seeds, 2-3 parts of table salt and 0.1-0.3 part of soda. The fine dried noodles produced by the method provided by the invention have deep green natural color and luster, unique flavor, good boiling fastness and smooth mouth feel, and can improve the appetite and the eating interests of people. Furthermore, water is not additionally added; the water of vegetables is completely used for kneading dough; in dough kneading and pulping processes, low-temperature operation is adopted so as to ensure that nutritional ingredients are not changed and lost due to the reason that the temperature is too high; components including dietary fibers are also remained; original nutrition and flavor of the vegetables can be kept; the full-quality vegetable nutritional fine dried noodles have the effects of nutrition, health and intestinal tract improvement and are real natural, green and safe food.

The present invention discloses a formula coarse cereal food. The formula coarse cereal food mainly comprises the following coarse cereals in parts by weight: 30 to 45 parts of oat, highland barley and / or barley, 20 to 40 parts of green bean and / or red bean, 1 to 10 parts of black beans, chickpea, garden pea, cowpea, rice bean and / or soybean; 15 to 20 parts of black rice; 5 to 15 parts of sorghum rice, red rice, brown rice and / or pearl barley; 10 to 20 parts of buckwheat, millet, and / or sticky millet. And the mixed beans cereal, the oat and the sorghum rice are subject to a pre-aging treatment, and then mixed with the rest of cereal in a proportion to obtain the formula coarse cereal food. According to the present invention, the formula coarse cereal food has more complete shape retention and has better market prospects as commodity for sale. The formula cereal food has a short aging time when cooking with rice; the cooked cereal porridge has characteristics of rich flavor, soft mouthfeel, good viscosity and uniform dispersion. The formula cereal food can provide a human body with necessary dietary fiber, vitamins and minerals.

The invention belongs to the field of beverage preparation, and in particular relates to a lactobacillus beverage contains probiotic fermented fruits and vegetables and a preparation method of the lactobacillus beverage. The lactobacillus beverage is prepared from purified water, skim milk powder, high fructose syrup, dextrose monohydrate, probiotic fermented fruits and vegetables, white granulated sugar, a stabilizer or probiotics. The prepared beverage has the advantages of rich nutrient, smooth texture, no whey separation-out, smooth mouth feel, rich fragrance and bright and natural color. The color is brought by fruits and vegetables, and no pigment is added. The bright color triggers the appetite of consumers and meets the requirement of consumers for nature. The preparation method is scientific, reasonable, simple, and practicable.

The invention discloses a brewing method of fruit-flavored dry red wine. The brewing method comprises such processing steps as determining a harvest time and harvesting, removing stems, sorting, crushing, extracting juice, cold-steeping, undergoing alcoholic fermentation with peels, separating peels and dregs, undergoing alcoholic fermentation with clear juice, storing, stabilizing, blending, freezing, sterilizing, filling and the like, so that produced dry red wine is intense, elegant and exquisite in fruit flavor, smooth and soft in taste, and is balanced and coordinated in wine body.

A high-nutrition protein powder with the immunity enhancing function comprises: 30 to 50 parts of isolated soybean protein by weight; 10 to 30 parts of concentrated lactalbumin by weight; 6 to 35 parts of a component for enhancing immunity by weight; 0.01 to 5 parts of a component for promoting digestion and absorption of protein by weight; 1 to 10 parts of an intestine regulating component by weight; and 5 to 30 parts of a flavoring component by weight. Compared with prior art, the high-nutrition protein powder has the following advantages: (1) coordinated ratio of plant protein (isolated soybean protein) to animal protein (concentrated lactalbumin), which is more suitable for human body; (2) addition of the components for enhancing immunity such as taurine, vitamin C, vitamin E and Pachyman polysaccharides; (3) strengthened calcium; (4) good taste; and (5) low cholesterol, low fat and low calorie.

Disclosed is a processing method for avena sativa rice, comprising selecting stock husk avena sativa seeds, grading, decorticating, enzymes inactivating, screening, drying, and packaging. A decortication machine is used to decorticating avena sativa seeds, without seeds breakage. The decortication ratio maintains at 6% by adjusting space according to seed size. Enzymes inactivation is carried out by treating with steam, at 100 DEG C, for 20min, or treating with high pressure water steam for 10min; by using a hyperthermia instant enzyme inactivation method, lypase, proteinase and amylase can be inactivated in 20s. After that, screeing, drying and packaging are carried out. The method is provided with simplicity, avena sativa rice produced thereby has a long preservation time, and the precessing time is short.