12results about How to "Smooth taste" patented technology

The invention belongs to the technical field of plant beverage processing, and particularly relates to a gingko, dendrobium officinale and ginseng plant beverage crushing, mixing and preparing device which comprises a mixing and preparing machine, a universal pulverizer, an ultrafine pulverizer, a freezing pulverizer and a high-pressure homogenizer, and the mixing and preparing machine comprises a material cavity, a feeding opening, a discharging opening and a stirring mechanism; the preparation method of the mixing preparation machine comprises the following preparation steps: S1, raw material pretreatment: selecting ginkgo leaves, fresh dendrobium officinale strips and ginseng rhizomes which are free of mildew and diseases and insect pests, cleaning the ginkgo leaves, drying the ginkgo leaves with hot air, removing fibrous roots from the fresh dendrobium officinale strips, cutting the fresh dendrobium officinale strips into long sections, peeling the ginseng rhizomes, and cutting the peeled ginseng rhizomes into long slices; s2, graded crushing is conducted, specifically, the pretreated ginkgo leaves are put into a universal pulverizer to be pulverized and then transferred into an ultrafine pulverizer to be further pulverized into fine particles, and the device solves the problems that when the ginkgo, dendrobium officinale and ginseng plant beverage is prepared through crushing and mixing at present, the mixing effect is poor, and the stability and taste of the beverage are directly affected.

This utility model discloses a colloid mill for sauce production, including a housing. A grinding assembly is fixedly installed on the top of the housing. The grinding assembly includes a support frame and an electric push rod. The support frame is fixedly installed on the top of the housing, and the electric push rod is fixedly installed on the top of the support frame. The output end of the electric push rod is fixedly connected to a lifting frame, and a motor is fixedly installed at the bottom of the lifting frame. This utility model relates to the field of sauce production technology. This colloid mill for sauce production, through its grinding assembly, can grind sauces and adjust the grinding according to the required consistency, so that the sauce can achieve the ideal texture to meet the needs of different products. For example, when producing a smooth salad dressing, the gap of the grinding assembly can be reduced to grind finer particles, making the sauce smoother. When producing a chili sauce with a certain particle texture, the gap can be appropriately increased to retain some chili particles and increase the layers of flavor.

The invention discloses low-caffeine anti-aging fermented tea and a preparation method thereof, and belongs to the technical field of tea processing. According to the invention, an Aspergillus Tennesensis strain is obtained by screening, and the preservation number of the Aspergillus Tennesensis strain is CGMCC (China General Microbiological Culture Collection Center) No.42415. The method comprises the following steps: inoculating aspergillus Tennesensis into a culture medium only containing tea leaves and water, fermenting, and airing after aspergillus Tennesensis hyphae completely cover the tea leaves, so as to obtain the low-caffeine anti-aging fermented tea. The aspergillus Tennesensis is used for degrading caffeine in the tea leaves, the growth speed is high, the degradation efficiency is high, and the degradation rate of the caffeine can reach 98% or above after 20 days of fermentation; the fermented tea leaves have very excellent antioxidant activity. The method for preparing the fermented tea is high in operability, the prepared fermented tea is red and dark in tea soup, black brown, mellow, smooth and low in bitterness degree, and the flavor quality of the tea leaves is improved.

This invention belongs to the field of food processing technology and discloses a method for producing anthocyanin-enriched antioxidant jelly from black chokeberry. By weight, the raw materials include: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water. The method employs a persimmon compound astringency removal process to eliminate the astringency of the black chokeberry itself; uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, which reduces calories and avoids masking the natural flavor of anthocyanins; and utilizes a compound gum to form the jelly, combining the anthocyanins of black chokeberry with the jelly; thus developing a low-sugar, healthy, functional food to meet consumers' demand for healthy snacks.

The invention provides a flour product and a preparation method thereof, the flour product comprises flour, whole egg liquid and soybean protein isolate, the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour, the weight ratio of the whole egg liquid to the soybean protein isolate is (10-30): 2.7, and the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour. The water-holding capacity of the soybean protein isolate is 4 g / g-7 g / g. According to the present invention, the total amount of the whole egg liquid and the soybean protein isolate is regulated, the weight ratio of the whole egg liquid to the soybean protein isolate and the water-holding capacity of the soybean protein isolate are respectively in the specific range, such that the prepared flour product has the balanced nutrition while the low amount of the egg liquid is added so as to provide the rich nutrition; the color is milky white or creamy yellow, the color is bright, the surface structure is uniform and smooth, the biting force is moderate, the tooth sticking is avoided, the biting force is strong, the elasticity is high, and the taste is smooth.

The present application belongs to the technical field of food baking, and provides a mousse cake layering forming method, comprising: activating the upper surface of the Nth layer of mousse layer which has been solidified, removing the surface condensate frost and forming micro roughness; adjusting the temperature of the N+1th layer of mousse paste to be filled to be within ±3℃ of the surface temperature of the Nth layer of mousse layer; using a low shear force mode, filling the N+1th layer of mousse paste after temperature adjustment into the Nth layer of mousse layer along the inner wall of the mold or through a flow guide device to obtain a multi-layer mousse assembly; precooling the multi-layer mousse assembly at 4-8℃ for 10-20min, and then freezing and shaping at 18-25℃.

This invention relates to the field of cake making and discloses a device for making a chocolate lava cake. The device includes a base, a first mixing tank movably connected to one side of the top of the base, a second mixing tank fixedly connected to one side of the top of the first mixing tank, a reduction motor fixedly installed on one side of the bottom of a protective cover, the drive end of the reduction motor extending into the interior of the protective cover and fixedly connected to a first rotating rod, a second rotating rod movably connected to the upper interior of the protective cover, and the left end of the second rotating rod extending into the interior of the second mixing tank and fixedly connected to a second stirring rack on its outer diameter. This invention adds butter and eggs to the inside of the chocolate cake, making the cake smoother. It also adds rice flour to improve the shaping effect and texture, enhancing the flavor of the cake. The device can better mix the ingredients, improving the subsequent texture of the food, and can also quantitatively discharge the mixed ingredients for convenient baking and shaping.

The invention discloses pre-packaged fresh-keeping wet spaghetti and a making method thereof.The making method comprises the steps that 52-60% by weight of Dulan wheat flour, 10-20% by weight of wheat starch and 28-30% by weight of vital gluten are guided into a mixing machine to be evenly stirred; adding drinking water and uniformly stirring; putting the mixture into a curing strip extruder to extrude noodles; steaming the noodles for three times; soaking the acidified noodles with food acid; cooking the noodles until the noodles are thoroughly cooked; and weighing the noodles, bagging, packaging, sterilizing, cooling and warehousing. The quality guarantee period of the pre-packaged fresh-keeping wet spaghetti is as long as 6 months or above, and the pre-packaged fresh-keeping wet spaghetti is safe in microorganism and physicochemical indexes, is not naturally broken, is convenient and quick to eat, and has the initial taste. According to the preparation method, starch retrogradation is well inhibited, the problems of non-sticking and drawing due to high-temperature sterilization and thorough sterilization are solved, the taste of the fresh and wet pasta is restored, and the pre-packaged fresh-keeping wet pasta has the long shelf life of 6 months.

The invention belongs to the technical field of plant-based nut processing, and particularly relates to a plant-based nut accurate grinding coupling emulsification method and device, the device comprises a feeding platform, a first colloid mill and a low tank, the feeding platform is used for plant-based nut raw materials, a feeding machine is arranged on one side of the feeding platform, and the feeding machine can convey the plant-based nut raw materials; the first colloid mill is arranged below the conveying end of the feeding machine and used for achieving primary colloid milling treatment of the plant-based nut raw materials. Compared with existing equipment, the plant-based nut processing device has the advantages that nutritional ingredients in plant-based nuts can be extracted to the maximum extent in the fine colloid milling and emulsifying process, the solubility of the plant-based nuts is improved through emulsification, waste of raw materials is reduced, in addition, the ratio of raw material input to product output is optimized due to efficient processing of the materials, and the production efficiency is improved. Manual intervention is reduced through whole-process automatic production, resource waste or equipment loss caused by misoperation in the production process is reduced, and therefore the production cost is effectively reduced.

The application discloses a kind of industrialized production methods of general brine soup, belong to food processing technical field.New pigskin is used as raw material, after pretreatment, sequentially carry out compound biological enzymolysis, probiotic low-temperature directional fermentation, brine cooking flavor enhancement, then colloid mill fine grinding, pressure filtration improves clarity and delicacy, finally, finished product is prepared by filling quick freezing.The application uses neutral protease and collagenase synergistic enzymolysis, collagen is converted into small molecular peptide and free amino acid, natural thickening and freshening;Plant lactobacillus and xylose grape ball complex fermentation are matched, fishy smell is removed, flavor and water holding capacity are improved.The obtained soup is clear and residue-free, the taste is mellow, and the versatility is strong, can be adapted to multiple food materials, and can make the output rate of meat products increase by 5%-10%.Process quantization is controllable, no artificial additive, suitable for industrial production, and the finished product can be used after rehydration.

The application belongs to the technical field of food processing, and particularly relates to high-purity resistant starch concentrate and a preparation method thereof. Low-purity resistant starch ultrafine powder with a dry basis resistant starch content of 30% to 35% is used as raw material, and after being slurried, the raw material is subjected to double-enzyme hydrolysis of alpha-amylase and saccharifying enzyme to specifically remove digestible starch, dextrin and oligosaccharide in the raw material; then, the enzyme is inactivated, centrifugal separation and multiple water rinsing purification are performed, and high-purity resistant starch wet material with a dry basis resistant starch content of greater than or equal to 90% is obtained; after the wet material is proportionally mixed with water, high-pressure microjet homogenization treatment is performed to fully hydrate and disperse the particles, and finally, stable concentrate with a concentration of greater than or equal to 50% w / v is obtained. The purity of resistant starch is greatly improved, and the efficacy is significantly enhanced. The application uses low-cost low-purity resistant starch with a purity of about 30% as raw material, removes digestible starch, dextrin and oligosaccharide through double-enzyme hydrolysis with precise specificity, and combines physical rinsing and purification, so that the dry basis purity of resistant starch can be stably improved to more than 90%, and the physiological activity per unit weight is stronger.

The invention discloses a compound lactic acid bacteria agent for mare milk fermentation, fermented mare milk and a preparation method of the fermented mare milk, and belongs to the technical field of mare milk biological fermentation. The compound lactic acid bacteria agent comprises five viable bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus helveticus, lactobacillus plantarum and lactobacillus casei, the optimal ratio of lactobacillus bulgaricus to streptococcus thermophilus to lactobacillus helveticus to lactobacillus plantarum to lactobacillus casei is 1: 1: 0.5: 0.5: 0.5 during mare milk fermentation, the optimal inoculum size is 3%, the optimal fermentation temperature is 40.5 DEG C, and the optimal fermentation time is 12 hours. The prepared fermented mare milk (mare milk yoghurt) is excellent in flavor, pure and elegant, the bad flavor is successfully inhibited, the elegant fragrance is created, and the flavor level is improved; the functions are enhanced, the health value is high, high-value metabolites are enriched, bioactive peptides are released, and an anti-oxidation system is enhanced; the process is stable, and the quality is controllable: by optimizing process parameters, the viable count reaches an extremely high level, stable and efficient expression of a synergistic metabolic network is ensured, and uniform and reproducible product quality is ensured.