143results about How to "Solve the taste problem" patented technology

The present invention discloses a processing method of chenopodium quinoa milk powder partner for consumption of infants and children. In order to solve the problems that children's food is single in nutrients and lack of nutrients. The present invention uses a food to provide a variety of nutrients required for the growth and development of children and the nutrients of the chenopodium quinoa milk powder partner are more conducive to absorption. The chenopodium quinoa milk powder partner can be used as a variety of food partners to increase the nutritional content of various foods. The processing processes are as follows: step one, chenopodium quinoa selecting and preparing; step two, aging; step three, drying; step four, crushing and screening; and step five, filling.

The invention discloses an air-regulating preservation method of meat, which belongs to the technical field of meat preservation. The technical points of the method comprises the following steps that: (1) selected fresh meat materials are washed cleanly, cut well and put in a pot for cooking; (2) the cooked meat materials are packed in a vessel and covered, and then are sent to a clean-room; a vacuum cooling machine is used for reducing the surface temperature of the meat materials to 5 - 10 DEG C and the internal temperature to 8 - 12 DEG C; (3) the cooled meat materials in the clean-room are put in a food plastic box; which, after being vacuumized, is filled with the mixed gas of CO<2> and N<2> for fresh-keeping packaging; and (4) the packed meat materials are stored in an environment of 4 to 8 DEG C. The method has the advantages of good fresh-keeping effect and is used for keeping fresh the cooked meat food.

The equalizing nutrient effervescent tablet is prepared with nutrient matters containing vitamins and trace elements and capable of providing human body with essential nutrient matters. It has its acid and alkali nutrient matters separately embedded. It has the advantages of long guarantee period, good taste, easy absorption and capacity of providing equalized nutrients.

The invention discloses a method for making natural longan powder, which carries out the steps of cleaning of dried longan fruit pulp, blanching, beating, enzymatic hydrolysis, colloid milling, blending, homogenizing, sterilization, drying, powder collection, screening and the like, thereby preparing a longan powder product; and the processing is completed by adopting the mechanized continuous operation way. The longan powder prepared by the method can solve the problems of poor color, luster and solubility of the existing products, low product yield and the like. The technical scheme is characterized by introducing the treatment technologies of color protection, enzymatic hydrolysis and spray drying. The product keeps the flavor and the nutritional ingredients of longan and has natural color and luster, high solubility and good taste, and the making process does not add any pigments, essences, preservatives and other chemical substances, thereby having no side effects and being the pure natural fruit powder.

The invention provides polygonatum rhizome health-care coffee and its preparation method. The health-care coffee comprises the following components: by weight, 10-20% of ground coffee, 5-20% of glucose, 3-10% of Chinese herb extracts, 15-30% of a non-dairy creamer and 10-15% of white sugar or xylitol. The Chinese herb extracts contain components as follows: by weight, 1-10 parts of polygonatum rhizome, 1-10 parts of wolfberry and 1-10 parts of American ginseng. The preparation method comprises the following steps: carrying out normal-pressure high-temperature extraction on the carefully-chosen polygonatum rhizome, wolfberry and American ginseng so as to obtain Chinese herb crude extracts; placing the Chinese herb crude extracts into a jacketed pan for evaporative concentration, uniformly mixing the concentrated Chinese herb crude extracts with ground coffee, glucose, the non-dairy creamer, white sugar or xylitol, and drying the mixture in a constant-temperature drying box of 65-75 DEG C for 2-2.5 hours; and crushing the dried mixture in a pulverizer, sieving the crushed mixture through a 60-mesh sieve, and packaging the powdery mixture according to the specification of 15-20 g, so as to obtain the health-care coffee finished product. According to the invention, enjoyment of taste of coffee can be retained, and the purpose of cultivation and health preservation also can be achieved.

The invention provides room-temperature yoghourt with fruit granules and a preparation method of the room-temperature yoghourt. The room-temperature yoghourt with fruit granules comprises pasteurized yoghourt, and fruit granules adopting a composite core-shell structure, which are mixed with the pasteurized yoghourt, wherein the fruit granules adopting the composite core-shell structure comprise the following components from inside to outside: central fruit granules, a middle transparent semifluid layer and a surface transparent jelly layer. The preparation method of the room-temperature yoghourt with fruit granules comprises the following steps of preparing the pasteurized yoghourt, preparing the fruit granules and coating raw materials, wrapping the fruit granules with powder, performing coating of jelly, performing sterilization treatment, adding the fruit granules adopting the composite core-shell structure, and performing mixing.

The invention relates to a concentrated nutrient solution for leafy vegetable soilless cultivation suitable for a plant factory. The concentrated nutrient solution is characterized by comprising the following components: 360-480mg/L of calcium nitrate tetrahydrate, 380-420mg/L of potassium nitrate, 30-80mg/L of ammonium dihydrogen phosphate, 210-260mg/L of magnesium sulfate heptahydrate, 2.5-3mg/L of boric acid, 1.4-1.6mg/L of manganese sulfate monohydrate, 0.2-0.25mg/L of heptahydrate, 0.05-0.1mg/L of copper sulfate pentahydrate, 0.01-0.03mg/L of ammonium molybdate tetrahydrate, 10-40mg/L of ferric arsenate monosodium edathamil, 0.01-0.1ml/L of phosphoric acid, 0.5-3ml/L of compound amino acid and 1-10ml/L of molasses fermentation fluid, wherein the brix of the molasses fermentation fluid is 64-70; the humic acid content of the molasses fermentation fluid is 45-50g/L; the content of the amino acid is 40-50g/L; and the content of the amino acid in the compound amino acid is 45%-50%. According to the concentrated nutrient solution for leafy vegetable soilless cultivation suitable for the plant factory, the problems that the nutrient solution is poor in stability and the soilless cultivated vegetables are low in mouthfeel and quality are solved.

The condiment producing process including hydrolysis with organic acid or mixed acid comprises the following steps: material pre-treatment; hydrolysis and neutralization; and concoction and filtering to obtain condiment. The said process is mainly used in producing various sea food condiments, including sea food juice, sea food sauce, sea food paste, sea food essence, etc. with sea food leftover as material, and may be also used in producing condiment with animal leftover or grain leftover. The present invention changes wastes into high value products and is suitable for production in different scales.

The present invention relates to a Chinese medicinal compound for enriching qi, nourishing yin, strengthening spleen and tonifying kidney, as well as a preparation method and usages thereof. The raw materials of the effective ingredients for preparing the compound have the following weight portions: 60 to 940 portions of American ginseng, 40 to 620 portions of noble dendrobium, 40 to 620 portions of cherokee rose fruit, 100 to 1,560 portions of eucommia, 100 to 1,560 portions of radix astragali, 60 to 940 portions of angelica, 160 to 2,500 portions of prepared rhizome of rehmannia , 40 to 620 portions of epimedium herb, 40 to 620 portions of multiflower knotweed root, 60 to 940 portions of pachyma cocos, 40 to 620 portions of salvia miltiorrhiza and 30 to 400 portions of liquorice. The Chinese medicinal compound provided by the present invention has the efficacies of enriching qi, nourishing yin, strengthening the spleen and tonifying the kidney, which can be used for effectively preventing and curing fatigue, dizziness and tinnitus, palpitation and night sweat, soreness and weakness on the waist and the knees, nocturia and other symptoms caused by deficiency of the spleen and the kidney in middle and old ages.

A method of treating nitric-acid-type fluorine-bearing ammonia-nitrogen-containing wastewater comprises (1) adding lime and sodium carbonate slowly into wastewater in successive manner, and filtering to obtain precipitate and fluorine-removed filtrate; (2) dissolving the precipitate in hydrochloric acid solution, and filtering to obtain calcium chloride solution and calcium fluoride; (3) adding activated carbon into the filtrate of step (1), stirring, adsorbing, and filtering; (4) subjecting the filtrate of step (3) to aeration stripping, adjusting and maintaining pH to 10-11 via liquid alkali, condensing volatized ammonia into liquid ammonia, reflowing part of the ammonia for stripping and concentrating, adjusting pH of stripped liquid to 5-6 via nitric acid, and concentrating to obtain sodium nitrate; (5) regenerating the activated carbon via hydrogen peroxide under ultraviolet irradiation, reusing the regenerated activated carbon, and discharging filtrate or subjecting it to further biochemical treatment. The method is simple, has mild treatment conditions, is free of secondary waste or secondary wastewater occurred during treatment, and allows the wastewater to be effectively treated at the premise of reasonable recycling.

The invention relates to the field of processing dairy products, in particular relating to an acid liquid dairy product with low energy and a preparation method thereof. The acid liquid dairy product with low energy is prepared from the following raw materials in parts by weight: 30-80 parts of milk, 0.5-1.5 parts of stabilizing agent, 0.02-0.06 part of sweetener, 1.5-4.0 parts of cane sugar, 0.002-0.007 part of cane sugar taste agent and 0.1-0.3 part of acidity regulator, wherein the stabilizing agent comprises a thickening agent and an emulsifying agent. According to the invention, by meansof optimization of the sweetener and control on the addition amount of the cane sugar taste agent, the problem that the taste and flavor of the cane sugar can not be realized all the time when the sweetener is added in the prior art is preferably solved, so that the additive amount of the cane sugar is reduced, and the energy brought by the cane sugar also can be lowered.

The invention provides a brewing instant pea meal which is prepared by adopting the following steps of: baking peas at a baking temperature of 130 DEG C for 50 minutes, soaking by using alkali liquor until the peas fully absorb water to expand, then peeling, and grinding to obtain pea slurry; spraying the pea slurry for drying, crushing, sieving with a sieve to obtain pea meal to be used; and weighing the pea meal to be used, lotus root powder and green gram starch according to proportion, and uniformly mixing to obtain the brewing instant pea meal, wherein the weight of the lotus root powder accounts for 20 percent that of the brewing instant pea meal, and the weight of the green gram starch accounts for 10 percent that of the brewing instant pea meal. According to the brewing instant pea meal, on the basis of the prior art, through improving a preparation process of the pea meal and increasing a certain amount of lotus root powder and green gram starch according to the proportion, the problem of single mouth-feel and color of the existing brewing instant pea meal is solved.

The invention discloses a fresh-keeping method for palm buds. The fresh-keeping method comprises the following steps: timely non-destructive collection, pre-treatment after collection, fresh-keeping with an anti-staling agent, pre-cooling, storage and the like. The palm buds contain nutritional ingredients such as various amino acids, vitamin C and crude fiber, and have the efficacies of stopping bleeding, checking diarrhea, activating blood circulation and removing stasis. The fresh-keeping method has the advantage that most nutritional ingredients of the palm buds are reserved. As palms grow in remote regions, and over the years, part of the buds are eaten by a very few of planters while most of the buds are discarded. After fresh-keeping temperature reduction, problems in storage, transportation and taste of the buds are solved, so that the fresh-keeping method can be popularized widely. Therefore, not only is the value of the palms improved to reduce resource waste, but also a natural healthy food is provided for consumers.

The invention relates to a processing method of a summer raw material tea. The processing method comprises the steps of performing fixation; rolling tea leaves on which fixation is performed; drying the rolled tea leaves for the first time; sufficiently drying the tea leaves dried for the first time; and after the fixation, braising the tea leaves in an insulation can at the temperature of 36-42 DEG C, which is performed between the step of the fixation and the step of rolling the tea leaves on which fixation is performed, or/and between the step of rolling the tea leaves on which fixation is performed and the step of drying the rolled tea leaves for the first time, or/and between the step of drying the tea leaves for the first time and the step of sufficiently drying the dried tea leaves. According to the processing method disclosed by the invention, dehydrated summer raw material teas are loaded into the insulation can to be braised at a high temperature while the dehydrated summer raw material teas are hot, so that the degradation of tea polyphenol is facilitated, and particularly the hydrolysis of ester catechins and the hydrolysis of saccharide and protein are facilitated; therefore, the bitterness of a summer tea is reduced, mellow and refreshing taste is formed, the bitterness of the processed tea leaves is obviously reduced, the palatability is strengthened, and the tea forming rate is increased.

The present invention provides a highland barley dough with a water content of 10-11%, which is characterized in that the dough comprises the following raw materials in weight percentage: highland barley powder 65-70%, flour 29-34%, xanthan gum 0.1-0.5% and guar gum 0.1-0.5%; wherein the highland barley powder is obtained by removing impurities from the highland barley wheat, and peeling the highland barley wheat, grinding the peeled highland barley wheat into powder, and sifting the powder. By improving the thermal mechanical properties of the highland barley dough, the highland barley dough preparation method overcomes the shortcoming that the highland barley dough is unable to form noodles as wheat flour due to low content of gluten protein, and the drawbacks of high amylopectin content, high solution viscosity, rough taste, etc., keeps the beneficial ingredients of the highland barley dough, provides easily mechanically treated highland barley dough for the production of high-quality highland barley wheaten food products , enriches the categories of processed highland barley products, and improves the added value of highland barley.

The present invention discloses milk protein and vegetable protein containing high protein milk shake and a preparation method thereof. Each liter of the high protein milk shake comprises the following raw material components: 0-150 grams of milk powder, 15-100 grams of milk proteins, 5-30 grams of vegetable proteins, 20-80 grams of white granulated sugar, 0.5-5.0 grams of an emulsifier, 0.2-5.0 grams of a stabilizer, 0-0.5 gram of a sweetener, 0.5-2.0 grams of an edible essence, 0.3-1.0 gram of sodium triphosphate and the balanced being water. By selecting each of the components in the ratio, the preparation method solves the problems of the mouthfeel and stability of the milk proteins and the vegetable proteins in the products, so that the products have the uniform and good stability and coordinated mouthfeel. The addition of the milk proteins and the vegetable proteins enables the amino acid compositions of the products to be more reasonable, and the nutritional balance is further improved. At the same time, the formula design of the high content of the proteins is more suitable for people to balance the consumption needs of the protein supplements.

The invention relates to a process for processing a sauced chicken product. The process at least comprises the steps of: injecting and pickling a chicken body and cooking the chicken body, wherein the injection liquid used in the injecting and pickling link comprises the following components: compound phosphate, soybean protein, carrageenan and water; in the step of cooking the chicken body, the chicken body subjected to injecting and pickling is cooked by employing spice, and the spice is used after being ground. The chicken body is subjected to injecting and pickling, so that the injection liquid can rapidly enter various parts of the chicken body, the water-retaining property of the chicken can be greatly improved through damage on the muscle fiber tissues caused by the components in the liquid, the mouthfeel tenderness is improved, and the spice is ground before cooking, so that the contact area between the spice and the soup is obviously increased, the penetration of the flavor components is facilitated under the condition that the muscle tissues are soft, and the taste of the spice in the product is improved; and therefore, the prepared sauced chicken product is smooth in mouthfeel and fresh in meat. By adoption of the method, the problem that the product is not tasty can be solved in a short time, and the production efficiency is improved.

The invention relates to a waxy corn zongzi and a method of removing bitter taste thereof. The waxy corn zongzi is prepared by the following steps: taking dry waxy corn grits as raw materials, adding protease and/or beta-cyclodextrine in the waxy corn grits for soaking, dissolving papain into water at 55-60 DEG C according to 0.5-1 percent (w/v) of proportion, soaking the waxy corn grits for 12 hours, and/or dissolving the beta-cyclodextrine in the water of 55-60 DEG C according to 1-3 percent of percent (w/v) of proportion, soaking the waxy corn grits for 12 hours again; and pouring the soaked liquid, and washing the waxy corn grits for three times by drinking water. The advantages are that: the waxy corn zongzi does not contain preservative or chemical gel substances; the preparation by dry waxy corn relieves the freshness and maintains light corn scant, remove the limit of bitter, spicy and seasons in original protein and embryo to the food processing; the nutrition property of the processed waxy corn is unchanged; the light corn scent is retained, the bitter and spicy tastes in the original protein and embryo are removed; and the product is fine and smooth, and does not mix the soup after being cooked, thus thoroughly removing the problem of coarse mouthfeeling of the original corn food.

The invention relates to the field of wine making, and in particular to a making method for Maca wine. The method mainly includes the steps that smashed Maca powder and grape raw materials are jointly added into a fermentation tank to be fermented, fermentation parameters are adjusted to sufficiently dissolve effective constituents of Maca out in the fermentation process, and finally the Maca wine is obtained. Compared with Maca wine obtained by directly adding the Maca or Maca powder into wine to be soaked in the prior art, the Maca wine obtained in the manner is purer in taste; in addition, the dissolution rate of the effective constituents of the Maca is better, and the health care performance is further strengthened.