32results about How to "Soft and harmonious taste" patented technology

The invention discloses a clam umami peptide and a preparation method and application thereof, and belongs to the technical field of food additives and preparation methods thereof. The clam umami peptide comprises any one or more polypeptides of which the amino acid sequences are GLLPDGTPR, RPNPFENR, STMLLESER, ANPGPVRDLR, QVAIAHRDAK, VLPTDQNFILR and VTADESQQDVLK. The preparation method of the polypeptide comprises the following steps: taking meat of fresh and live clams, adding water, performing homogenizing, performing heating to prepare a clam boiled liquid, and carrying out ultrafiltrationseparation, gel chromatography purification and RP-HPLC purification to obtain the umami peptide. The umami peptide prepared by the method disclosed by the invention has umami and salty taste enhancing effects, and can be in butt joint with an umami receptor T1R1/T1R3 based on molecular simulation, wherein the main binding sites are amino acid residues Asp 196, Glu128, His125, His368, Glu281 andArg34 located on a T1R3 subunit. A umami peptide seasoning disclosed by the invention adopts a natural cooking and purifying method, is natural in umami, has a very good nutritional value, and is an ideal seasoning product.

The invention discloses a preparation method of a malt wort fermented beverage. The preparation method comprises the following steps: (1) preparing malt meal; (2) preparing malt wort; (3) domesticating lactobacilli, namely mixing the malt wort with pure milk in different volume ratios respectively to prepare a domestication culture medium, and inoculating mixed bacteria into the domestication culture medium to obtain mixed lactobacilli liquid containing domesticated lactobacilli; (4) performing primary fermentation on the lactobacilli; (5) performing secondary fermentation on the lactobacilli; and (6) blending, namely adding white granulated sugar and a stabilizer into the malt wort to obtain the malt wort fermented beverage. According to the preparation method, the technical difficulty that the lactobacilli unfavorably grow in the malt wort is overcome, the mixed lactobacilli can be directly fermented and the practicability of lactic acid fermentation is improved through a lactobacilli domestication process. The malt wort fermented beverage prepared by adopting the method is sour, sweet and palatable, soft and coordinated in mouth feel, rich and lasting in fragrance and full in aftertaste, retains the fragrance and nutritional ingredients of malt and is added with nutritional substances generated by the lactobacilli.

The invention relates to aspergillus oryzae ZA210. The aspergillus oryzae has the advantages of thick and solid hypha, high germination rate, low raw material consumption rate, and high comprehensiveenzyme activity, so that the fermented raw oil has the advantages of high total nitrogen index, high glutamic acid and alanine content, low arginine content and the like. The aspergillus oryzae is applied to soy sauce production so as to ferment the raw oil with pure flavor, gentle and harmonized taste, outstanding freshness and sweetness, abundant taste, so that the zero-addition pure brewing soysauce can be industrially produced easily, and energy conservation and efficiency increment are realized.

The invention discloses a pawpaw pineapple can and a preparation method thereof. The pawpaw pineapple can comprises the following components in parts by weight: 80-120 parts of pawpaw, 60-100 parts of pineapple, 30-50 parts of longan pulp, 10-30 parts of foreign wine and 100-200 parts of soup. The processing method comprises the following steps: 1) pretreating the raw materials: after dicing pawpaw and pineapple, mixing with longan pulp, and quickly boiling in hot water; 2) preparing the soup sticks: preparing the soup sticks by xylitol, honey, malic acid and water, and adjusting the pH value to 3.6-4.2; 3) softening the raw materials: adding the soup sticks into the pre-treated raw materials, and sucking in a vacuum tank to soften; and 4) filling, sealing and sterilizing to obtain the pawpaw pineapple can. The pawpaw pineapple can is fruity and rich, moderately sour and sweet, harmonious and gentle in taste and abundant in nutrition, and has the functions of regulating middle energizer and qi, engendering liquid and moistening dryness, relieving summer-heat and quenching thirst, helping digestion and stopping diarrhea, tonifying heart and spleen, nourishing blood for tranquillization, moistening skins and beautifying and the like.

The invention relates to the rose edible technical field, and in particular, relates to a rose syrup and a preparation method thereof. The rose syrup is characterized by being prepared by adding waterto the following raw materials in parts by weight and mixing: 700-800 parts of rose primary pulp, 1000-1300 parts of maltose syrup, 30-45 parts of a pectin solution, 2-3 parts of citric acid, 1-2 parts of sodium citrate, 1-2.5 parts of a rose essence, and 0.01-0.03 part of a carmine pigment. The preparation method has the advantages of simple process steps, reasonable design, flexible application, stable product quality and excellent quality, effectively maintains the unique fragrance and rose pigments of rose, fully improves the utilization rate of rose flowers, and is suitable for wide application.

The invention discloses a siraitia grosvenorii and lonicera japonica composite beverage and a preparation method thereof. The composite beverage comprises a siraitia grosvenorii leaching solution, a lonicera japonica leaching solution, cane sugar and citric acid, wherein the volume ratio of the siraitia grosvenorii leaching solution to the lonicera japonica leaching solution is (2-1) to (1-4), the mass of the cane sugar is 3-7% of the total mass of the siraitia grosvenorii leaching solution and the lonicera japonica leaching solution, and the mass of the citric acid is 0.05-0.25% of the total mass of the siraitia grosvenorii leaching solution and the lonicera japonica leaching solution. The composite beverage disclosed by the invention has bright henna color; the fragrance of siraitia grosvenorii and the fragrance of lonicera japonica are harmonious and gentle, and the composite beverage is mellow and full in taste, moderate in sour and sweet degrees and gentle in mouth feel; specific harmonious flavor produced by mixing the siraitia grosvenorii with the lonicera japonica is outstanding; besides, the composite beverage is rich in nutrient components of the siraitia grosvenorii and nutrient components of the lonicera japonica; finished products are stable in color, free from layered and turbid phenomena, and free from bad color, and the bottled composite beverage is complete and free from rupture; and the composite beverage has the efficacy of clearing heat, removing toxicity, relieving a cough, eliminating phlegm and the like, is a novel composite beverage, and has broad market prospects.

The invention belongs to the field of food and particularly relates to tremella sweet potato powder instant food and a preparation method thereof. The tremella sweet potato powder instant food comprises the following components in parts by weight: 30-45 parts of tremella powder, 20-35 parts of sweet potato powder, 10-20 parts of oat powder, 5-10 parts of wheat germ powder and 1-5 parts of auxiliary materials. The tremella sweet potato powder instant food provided by the invention is a brewing food which tastes soft and harmonious, is rich in dietary fibers and various vitamins, has more abundant nutritional ingredients, meets the new requirements of consumers for the instant food, is suitable for both the old and young, can be taken as breakfast and food for allaying hunger and has a health-care effect. If people frequently eat the food, various vitamins can be supplied to people, the immunity can be enhanced and the ageing can be delayed; the tremella sweet potato powder instant food can meet different requirements of people for flavor and nutrition; the preparation method for the tremella sweet potato powder instant food provided by the invention is simple, the raw materials are crushed at low temperature and various nutritional ingredients in the raw materials can be extremely maintained.

The invention discloses a preparation method of composite fruit and vegetable fermented wine. The method is characterized in that: taking and mixing kiwi fruit juice, carrot juice, tomato juice and apple juice according to a mass ratio of (1-3):(1-3):(1-3):(5-7), adding sucrose, and adjusting the pH value of the obtained mixture to 3.7-4.4; adding yeast into the mixture, wherein the yeast is a mixture of brewer's yeast and dry yeast; performing fermentation at 25-27 DEG C for 3-5 days, performing filtration, and fermenting a filtrate at 25-27 DEG C for 15-20 days; filtering and separating thefermented materials, clarifying a filtrate, performing filtration again, and sterilizing the filtrate to obtain the composite fruit and vegetable fermented wine. The composite fruit and vegetable fermented wine prepared by the method is light orange yellow in color, mellow in wine quality and pure in taste, and has the functions of improving immunity, lowering blood pressure, reducing blood fat, preventing cancer, regulating metabolism, promoting urination, benefiting the liver, improving eyesight, promoting blood circulation and controlling cholesterol level in vivo.

The invention provides a preparation method of a pleurotus citrinopileatus beverage and belongs to the technical field of beverage preparation. The preparation method of the pleurotus citrinopileatus beverage comprises the steps of cleaning, beating, enzymolysis, mixing, sterilization and the like. Protease and cellulase are used for the enzymolysis of the pleurotus citrinopileatus, and nutrient substances in the pleurotus citrinopileatus are decomposed into micromolecular substances easily absorbed by a human body. The preparation method of the pleurotus citrinopileatus beverage is simple in technology, and the obtained pleurotus citrinopileatus beverage has a faint scent flavor, co-ordinated and soft taste, is sweet, sour and palatable, has a natural flavor of the pleurotus citrinopileatus and can better keep nutritional ingredients of the pleurotus citrinopileatus. The prepared pleurotus citrinopileatus beverage is rich in the nutritional ingredients such as amino acid, small peptide, microelement, mineral substance and polysaccharide and is easily enjoyed by people.

The invention discloses a formula of a tremella and hawthorn composite drink. The bamboo fungus and tremella composite drink is prepared from the following components in parts by weight: 30-45 parts of tremella juice, 15-30 parts of hawthorn juice, 6-10 parts of white sugar and 0.1-0.3 part of citric acid. As tremella and hawthorn are adopted as main raw materials, and technical schemes such as flavor adjustment and stability in composite drink production are tested and studied, the results show that the tremella and hawthorn composite drink has the optimal proportions of 40% of tremella juice, 20% of hawthorn juice, 8% of sugar and 0.2% of citric acid. The result of addition of a stabilizer shows that on premise that the total amount is 0.2%, an optimal stabilizer is combination of CMC-Na and xanthan gum (1:1), a product made according to the formula has the color of original hawthorn juice, the fragrance of hawthorn, has no odor of the tremella and is soft and harmonious in taste, and the tremella is not layered or precipitated when being suspended in the hawthorn juice.

The invention discloses a production technology of tremella and hawthorn compound beverage. The technology comprises the technological processes of removing impurities from fresh tremella; cleaning, soaking, cutting roots, leaching and pulping for later use; cleaning, denucleating and pulping the hawthorn for later use; blending, filling, sealing, sterilizing and cooling tremella juice and hawthorn juice to prepare a finished product. The tremella and the hawthorn are taken as main raw materials, and experiment research is carried out for the technical problems of flavor adjustment and stability in production of the compound beverage, so that the conclusions are drawn as follows: the tremella and hawthorn compound beverage comprises the following raw materials by the optimal ratio: 40% of tremella juice and 20% of hawthorn juice, the sugar adding amount is 8% and the citric acid adding amount is 0.2%. The addition result of a stabilizer shows that the optimal stabilizer is composition (1:1) of CMC-Na and xanthan gum on the premise of 0.2% of total dosage. The product fabricated according to the formula has the color and luster of raw hawthorn juice, has fragrance of the hawthorn, is free of peculiar smell of the tremella and soft and coordinated in taste; and the tremella suspends in the hawthorn juice and is free of layering or precipitation.

The invention discloses selenium-rich old rice wine with an effect of reducing hypertension, hyperlipemia and hyperglycaemia and a preparation method of the selenium-rich old rice wine. The preparation method comprises the steps as follows: 1) rice washing; 2) soaking; 3) rice steaming; 4) spreading for cooling; 5) monascus inoculation for pre-fermentation; 6) addition of raw materials and koji mixing; 7) fermentation; and 8) filtration and clarification. The old rice wine is rich in multiple amino acids, polysaccharides, vitamins and microelements and has rich selenium content. Selenium is amicroelement which cannot be autonomously synthesized by a human body but is essential to the human body, and has antioxidant, anti-cancer, detoxifying and diabetes prevention effects. The old rice wine can supplement the human body with daily required selenium elements and has wide application.

The present invention discloses red date ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream. The red date ice cream powder consists of the following raw materials in mass ratios: 250 kg of white granulated sugar, 142.5 kg of dextrose monohydrate, 100 kg-600 kg of soybean milk powder, 80 kg of red date powder, 2 kg of edible salt, 7.5 kg of molecular distillated monoglyceride, 7.5 kg of sucrose fatty acid esters, 2.5 kg of CMC, 1.5 kg of xanthan gum, 2.5 kg of guar gum and 4 kg of a red date powder essence. Products present a natural red date flesh color, are even in color and luster, have a special fragrance of the soybeans and a mellow fragrance of the red dates, and are delicate and smooth in textures, and fragrant, sweet and tasty. The natural red date essence is a purely natural red date deep processing product, so that the red date ice cream powder is mellow in complete in aroma, natural and life-like, smooth and full in mouthfeel, coordinated and soft, good in mobility, free of precipitates, and stable in color, retains the unique aroma of the red dates, also retains the natural color and luster of the red dates, and combines the active ingredients of the red dates.

The invention provides a preparation method for cortex aurantii dulcis and Pu'er tea. The method comprises the following steps: (1) after taking pulp, washing a citrus shell, adding polysaccharide, sealing and fermenting for 48-120 hours at 25-35 DEG C; (2) at the temperature of 90-110 DEG C , treating the fermented citrus shell for 5-10 minutes; (3) filling the treated citrus shell in the step (2) with using chrysanthemum and loose tea; (4) microwave drying: in conditions of 2000-2500 MHz and at the temperature of 25-45 DEG C, drying the citrus shell filled with the chrysanthemum and the loose tea for 30-60 min. Tea soup brewed by the cortex aurantii dulcis and Pu'er tea is harmonized and soft in mouthfeel, lasting in aftertaste, harmonized in fragrance, and soft. Content of tea polyphenol and hesperidin in the tea soup brewed by the first time is higher. The preparation method for the cortex aurantii dulcis and Pu'er tea is simple in process, and low in cost.