7results about How to "Soft taste" patented technology

The invention relates to the field of food processing, and particularly discloses a bread fermentation accelerant and application thereof in bread baking. The bread fermentation accelerant comprises isomaltooligosacharide, galactooligosaccharide and fructo-oligosaccharide in a mass ratio of 5: (2-4): (1-2). The bread fermentation accelerant has the advantages that the bread fermentation accelerant can be used for bread with the high dietary fiber content, the fermentation capacity of the bread with the high dietary fiber content is improved, the specific volume of the bread is increased, and the bread is full and complete in appearance, soft and elastic in texture, spongy in tissue, uniform in air hole, good in ductility, golden in color and luster, fragrant, soft and delicious.

The present application provides a bacillus licheniformis strain HSCY3018, which is preserved in China Center for Type Culture Collection, and the preservation number is CCTCCM20221831, and the preservation date is November 28, 2022. The present application also provides the application of the HSCY3018 strain and a microbial inoculum thereof in food vinegar brewing. The HSCY3018 has high amylase and protease activities in food vinegar brewing, and can significantly improve the raw material utilization rate of food vinegar brewing. Compared with a control group, the starch utilization rate is increased by 58.50%, the lactic acid content in organic acid is increased by 72.95%, the total amount of amino acid is increased by 66.18%, the reducing sugar content is increased by 43.96%, and the total ester content is increased by 275.74%.

This invention discloses a method for preparing Polygonatum sibiricum enzyme liquid, belonging to the field of bio-fermentation technology. The method includes: gradient permeation activation treatment of Polygonatum sibiricum, including negative pressure pulsating permeation and reduced pressure concentration under inert gas protection; preparation and co-inoculation of a composite strain of Lactobacillus plantarum and Saccharomyces cerevisiae propagated in a stepwise sequential manner; multi-stage temperature and pressure-coupled fermentation, including pressurized microaerobic primary fermentation and high-temperature static incubation for enhanced conversion; targeted induction of enzymatic hydrolysis and low-temperature maturation; and in-situ aseptic filling. This invention does not add any other ingredients throughout the entire process. Through a series of original, interrelated process steps and precise parameter control, it solves the technical problem of efficiently converting a single Polygonatum sibiricum raw material into a high-quality enzyme liquid, ultimately producing a pure Polygonatum sibiricum enzyme liquid with high active substance content, mellow taste, and excellent stability.

The invention discloses yellow yellow wine and a preparation method thereof, and belongs to the technical field of wine brewing. The method comprises the following steps: by taking broomcorn millet as a raw material, soaking, cooking congee, mixing with yeast, carrying out main fermentation, carrying out secondary fermentation, adding vacuum freeze-dried yellow pollen after the secondary fermentation is completed, and then carrying out after-ripening, squeezing, decocting wine, aging and storing and finishing. According to the method, active ingredients in the day lily are fully dissolved out and stably retained by optimizing the day lily adding time and the after-ripening process. In the obtained yellow yellow wine, the total phenol content is not lower than 0.50 mg / mL, the flavonoid content is not lower than 0.12 mg / mL, the vitamin C content is not lower than 11 mu g / mL, the hydroxyl radical scavenging rate is not lower than 85%, the amino acid content is not lower than 3300 mu g / mL, and the yellow yellow wine has remarkable antioxidant activity and enhanced nutrition flavor.

The present application provides a kind of low-calorie high dietary fiber fava bean powder and its preparation method, it relates to health-care product technical field.The present application fava bean powder includes: fava bean raw material powder, traditional Chinese medicine extract, dietary fiber, gamma-cyclodextrin, resistant dextrin, thickening agent, flavoring agent;Traditional Chinese medicine extract is composed of dendrobium extract, rhodiola extract and lotus leaf extract.Fresh fava bean whole plant is freeze-dried, pulverized to prepare fava bean raw material powder;Dendrobium extract is prepared by long bifidobacterium and pentose pediococcus compound fermentation, rhodiola extract is prepared by ultrasonic-assisted alcohol extraction combined with ultrafiltration purification, and lotus leaf extract is prepared by flash extraction combined with macroporous resin purification.The present application effectively protects the heat-sensitive active ingredients in fava bean and traditional Chinese medicine by adding resistant dextrin and gamma-cyclodextrin double embedding technology, improves the pungent bitter taste, and improves the instant performance.The present application fava bean powder has the effects of reducing blood sugar, reducing blood lipids and assisting in weight loss, and can be used for preparing related health-care products.

This utility model relates to a bread proofing box, belonging to the technical field of bread proofing equipment. The bread proofing box includes a fixed base and a box shell. Inside the box is a proofing assembly, including a movable proofing rack, connecting rods, and a rotating disc. A drive mechanism is mounted on the side wall, including a protective box, a synchronization component, and a servo motor. The bottom has a heating assembly, including a mounting box, a PTC heater, a mounting bracket, and an axial flow fan. A humidification assembly is also provided, including a distribution pipe, atomizing nozzles, a rear box, a water tank, a liquid extraction pipe, a pressure pump, and a liquid delivery pipe. This equipment can drive the movable proofing rack to move dynamically, ensuring uniform dough proofing, precise temperature and humidity control, a high degree of automation, convenient and safe operation, improved yield and production efficiency, reduced costs, and meets the needs of high-quality mass production.

The application discloses a preparation method of a chlorella pyrenoidosa fermentation beverage and belongs to the technical field of microorganisms. The preparation method comprises the following steps: S1, uniformly mixing chlorella pyrenoidosa powder with pure water, rehydrating, and obtaining rehydrated algae liquid; S2, adding an enzyme into the rehydrated algae liquid; after enzymolysis, the enzyme is inactivated, the filtrate is filtered and collected, and an enzymolysis liquid is obtained; S3, inoculating the activated strain into the enzymolysis liquid, oscillating and culturing, filtering and collecting the filtrate, and obtaining the chlorella pyrenoidosa fermentation beverage. The method combining neutral protease enzymolysis and lactobacillus plantarum fermentation is adopted, the bitterness of the chlorella pyrenoidosa beverage can be effectively improved without adding a chemical masking agent, and meanwhile, the nutritional value and functional characteristics of the chlorella pyrenoidosa beverage are well reserved.