191results about How to "Stable flavor" patented technology

The invention relates to a processing method of instant sheet jelly and bean jelly, which comprises: mixing and pulping, i.e. starch and water are mixed by the ratio of 1:2 to 9 to prepare starch sirup; and then citric acid with 0.01 weight percent to 0.9 weight percent of starch sirup and 0.01 percent to 1.2 percent of edible potassium chloride or 0.01 percent to 1.2 percent of edible calcium carbonate are added in to be evenly mixed, to obtain ground paste; the ground paste is measured, filled, sealed, cooked and cooled to obtain sheet jelly and bean jelly products. The processing method of the invention can prevent secondary pollution in production and other links and effectively reduce manual operation, the production process is simple, the product quality is good, the product guarantee period can be 3 to 9 months prolonged compared with the prior products on the market, and the product can be directly eaten after being unpackaged, or eaten by being mixed with accessorial seasoning, which is convenient to be eaten.

The present invention discloses a watermelon juice probiotic fermented beverage and a preparation method thereof. The beverage preparation method uses watermelons as raw materials, scientifically blends prebiotic factors, does not add any essences and coloring matters, mainly uses low-temperature processing technology such as ultrasonic wave cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc. in the whole process, replaces the existing heat sterilization and enzyme blunting technology, maintains the color and luster, flavor and mouth feel of the natural watermelon juice to a maximum degree, enhances the non-biological stability and biological stability of the watermelon juice, reduces the addition of chemical additives, increases the juice squeezing rate and food safety of the watermelon juice, and has a probiotic live bacteria content of 7 multiplied by 10^11 to 8 multiplied by 10^11 cfu / ml. The watermelon juice probiotic fermented beverage is environmentally friendly, can be processed into probiotic solid beverage and quantitatively packaged beverage which have natural taste, are nutritious and health-care, are convenient to drink, and have longer shelf lives, opens up a new way for watermelon deep processing and industrial development, and can achieve better economic and social benefits.

The invention relates to a method for preparing ultra-micro peony flower powder from peony flower serving as raw material, as well as the ultra-micro peony flower powder prepared by the method and application of the ultra-micro peony flower powder. The ultra-micro peony flower powder can be powder or can be further processed into instant ultra-micro peony flower powder preparations in the forms of granules, tablets, capsules and the like, can be used alone as a nutritious food, a health food, food for athletes, a beauty mask, bath supplies and the like, and also can be used together with other nutritious foods, health foods and foods for athletes. Besides, the ultra-micro peony flower powder has the functions of adjusting blood fat, stabilizing blood pressure, detoxifying for beautification, delaying senescence, enhancing the immunity of human bodies, and the like, thereby having very broad development and application prospects in the fields of food industry, health food and the like.

The invention aims to provide a Clostridium butyricum GK13 bacterial strain CCTCCNO. M2010175. The bacterial strain has the characteristics of high caproic acid yield and good growth stability, can be applied in preparing high-concentration compound Clostridium butyricum liquid after strengthening functional bacteria, can be applied in cultivating artificial pit mud, obtains the effect of shortening the newly-built cellar pool aging period and rejuvenating the degrade cellar pool function in the practical production, improves the alcohol yield and the superior product rate, and solves the problems of rejuvenating a degrade old cellar pool, and shortening the newly-built cellar pool aging time and the like.

The invention relates to a method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits from Bacillus thermophilus. The intensified daqu prepared by the method is high in fermentation speed, is added into a finished high-temperature starter for production, is used for brewing traditional Chinese spirits, can reduce the starter consumption in production, effectively solves the problem that fermented grains stacked in winter are difficult to heat, improves the spirit yield and premium quality good rate on the premise of keeping the flavor of the original spirits, can save massive brewing and fermentation equipment, manpower, field and energy, and has high use value.

The present invention provides metal-chelating or sequestering antioxidant compositions, derived from edible herbs, spices, fruits, vegetables and / or grains, useful for incorporating into foods, beverages, nutritional supplements and cosmetics for the purpose of enhancing the stability of said food, beverage or cosmetic. This invention provides processes for preparing these antioxidant, stability-enhancing compositions.

The invention relates to a color and luster curing method for spiced and seasoned duck products and belongs to processing technologies of cooked meat products. The color and luster curing method comprises the steps of fully unfreezing frozen white ducks, salting the white ducks for 24 hours, fully immersing salted white ducks into boiling water for 20 seconds and then draining and stewing the white ducks, wherein a stewing method comprises the steps of stewing brine, boiling and repeatedly using the brine; transferring white duck blanks from the brine to a filter screen, naturally cooling the white ducks at the room temperature to be at 50 DEG C, then transferring the white duck blanks to the environment of 0-4 DEGC to be cooled to be identical to the room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the packed seasoned ducks in a water bath kettle, and controlling water temperature to be about 95 DEG C to perform secondary sterilization. The spiced and seasoned duck products are even in color and luster, the color and the luster of batches of products are relatively stable, and the products are stable in color and luster and are not easy to discolor in the selling process.

The invention provides a sauced stewed product processing method capable of reducing nitrite content, comprising the steps of (1) thawing raw materials, (2) sousing, (3) saucing, (4) drying, (5) vacuum packaging, and (6) sterilization at high temperature. The sauced stewed product processing method capable of reducing the nitrite content provided by the invention realizes the reduction of the nitrite content in the sauced stewed product or that no nitrite is used through lactobacillus fermentation technology, meat product salt content reduction technology, and color, temperature and flavor control technology. The method provided by the invention is also capable of comprehensively controlling the color of the product through proportioning of a colorant and the like, thereby achieving the effect the same as that of color development of the nitrite.

The invention relates to spicy garlic tomato chili sauce and a preparation method thereof. The spicy garlic tomato chili sauce consists of the following raw materials in parts by weight: 480-520 parts of tomato sauce, 280-320 parts of chili, 10-20 parts of root of kudzu vine, 10-20 parts of platycodon grandiflorum, 10-20 parts of Chinese yam, 480-520 parts of edible vegetable oil, 4-6 parts of ginger, 1-2 parts of salt and 8-12 parts of garlic. The preparation method mainly comprises the following steps of: (1) preparing chili sauce; (2) frying the chili by the oil; (3) preparing health-care foods; (4) frying the materials in a mixing manner; and (5) sub-packaging and sterilizing the product. Compared with the tomato sauce in the prior art, the spicy garlic tomato chili sauce disclosed by the invention is added with the root of kudzu vine, the platycodon grandiflorum and the Chinese yam and contains more biological active components such as lycopene, allicin, puerarin, and polysaccharide, and therefore, the spicy garlic tomato chili sauce is benefit for health of human bodies, natural in components, rich in nutrition, unique in flavor, free from additives, scientific in preparation technique and low in cost.

A milk caramel powder product obtained from drying a milk caramel product based in milk and sugar cooked together, the powder product containing high molecular weight polysaccharides in an amount between about 3 wt % and about 40 wt % of the total weight of the solids present in the product, and having about 1% to about 7% humidity. The inventive products may be used directly, by reconstitution thereof by moistening of the powder, for domestic or industrial applications. The product may be used alone or combined with any proper additive. A method for obtaining the powder product is also provided.

This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a method.

The invention provides a method for producing a sticky rice with fillings of bean quickly, which comprises choosing superior lactic acid bacteria lactobacillus plantarum, bending lactobacillus, L.mesenteroides subsp.dextranicum as the bacterial of the leaven, after the bacterial is activated and cultured, adding the bacterial to a seed culture medium for 18-24h with the inoculation amount of 3-5% according to the proportion of 2:2:1, reducing the pH to about 3.2, inoculating waxy corns according to the inoculation amount of 3-5%, fermenting 8-10 days under the condition of 25-28 DEG C, cleaning the waxy corns which are fermented with water, and then drying the moisture, and a completed product of a sticky rice with fillings of bean is made finally after technologies of grinding paste, mixing dough, packaging, stewing, and freezing. The invention can reduce the fermentation periodic time, and can improve the nutrition and local flavor of the product, and is a technology for manufacturing sticky rice with fillings of bean quickly.

[Problem] To provide a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabilizing effect for unemulsified oils, as well as a suspension stabilizing effect and a shape retaining effect. Also, to improve the quality and production suitability of low-density confectionery having a delicate texture, and improve the texture of bakery products using said cellulose composition. [Solution] A cellulose composition including cellulose, a water-soluble polysaccharide, and a modified starch, said cellulose composition having, when dispersed in an aqueous solution of 5 mass% sodium chloride such that the concentration of said cellulose composition therein is 0.01 mass% and subjected to sonication for two minutes, a particle size distribution of 6% or greater of 1-mum or smaller components in an area frequency histogram obtained by measuring using a laser diffraction / scattering particle size distribution analyzer at a refractive index of 1.04.

The invention discloses coffee yogurt and a preparation method thereof. Raw materials include 85.3-97.3% of raw milk, 1-5% of single cream, 0.4-0.8% of coffee powder, 1.2-2.0% of coffee concentrated liquor, 0.01-6.5% of sweetening agents, 0.05-0.08% of emulsifiers, 0.01-0.1% of stabilizers, 0.02-0.04% of one or more of sodium bicarbonate or sodium caseinate and 0.01-0.2% of intermediate-temperature lactic acid bacteria starters. The preparation method includes the steps that firstly, the raw milk is heated and mixed with the single cream, the coffee powder, the coffee concentrated liquor, the emulsifiers, the stabilizers, the sodium bicarbonate and the like, heat preservation is performed, and materials A are obtained; secondly, homogenizing and sterilization are performed, and a fermentation substrate is obtained; thirdly, temperature is lowered, and fermentation agents are added at the temperature of 35-38 DEG C for fermentation. The structural state of the coffee yogurt is stable, and the coffee yogurt has the special aroma of coffee milk and the milk aroma of yogurt. The preparation method is easy and convenient to operate and favorable for large-scale production.

The invention discloses a preparation method of special-flavor chopped chili beef sauce. The chopped chili beef sauce is composed of, by weight, 200-300 parts of fresh beef, 70-80 parts of yellow wine, 70-80 parts of vegetable oil, 7-10 parts of raw ginger, 3-5 parts of onion, 2-3 parts of garlic, 20-30 parts of chopped chili, 7-10 parts of brewed soybean sauce, 2-3 parts of dry chili, 2-3 parts of dry Chinese prickly ash, 2-3 parts of star anise, 30-50 parts of broad bean paste, 5-7 parts of beef sauce paste, 1-2 parts of salt, 2-3 parts of sugar, 2-3 parts of monosodium glutamate, 0.5-1 part of capsanthin and 0.5-1 part of a compound flavor enhancer. The invention also discloses the preparation method of the chopped chili beef sauce. In the invention, by means of an industrial control process and the special processing technology, the beef and the chopped chili are finely processed with processing on auxiliary materials controlled, so that the taste of the raw materials is fully dissolved out. By means of design and control on the addition sequence and technical parameters of the raw materials, the chopped chili beef sauce has stable taste and special flavor.

The invention discloses a broad?bean?paste?with?chili?oil and a production process thereof, and belongs to the technical field of broad?bean?pastes. The broad?bean?paste?with?chili?oil comprises the following components in parts by weight: chili 100-120, broad?bean?paste?20-25, and a flavoring 1. The preparation method comprises the following steps: (1) producing salty fermented and crushed chili pieces, (2) processing the broad bean paste; (3) making starter; (4) fermenting; (5) packaging. The raw materials and the production process are standardized, and the produced broad?bean?paste?with?chili?oil has uniform quality; the production process is controllable, the formula is stable, the flavor of the finished products of the broad?bean?paste?with?chili?oil is stable, so that the population can eat the authentic broad?bean?paste?with?chili?oil at any time.

The invention discloses condiment sauce soy. The condiment sauce soy comprises the following ingredients by weight percent: 75-80% of soy, 4-5% of high fructose corn syrup, 1-1.5 of table salt, 4-5% of mirin, 1-1.5% of fermented black vinegar, 0-2% of yeast extract, 0-1.5% of white granulated sugar, 2-3% of kelp extract, 0.5-1% of scallop extract, 1-2% of aginomoto, 0.1-0.2% of I+G, 0-0.15% of citric acid, 0-1% of spice extract, potassium sorbate being smaller than or equal to 0.1% and the balance water. The condiment sauce soy is convenient and fast raw-boiling condiment sauce with good mouthfeeling; according to a preparation method, the problems of unstable flavor and mouthfeeling of each batch of raw-boiling condiment sauce soy can be solved; simultaneously, according to different extracts, different flavors of the condiment sauce soy can be provided, so that the types of the condiment sauce used by different kinds of dipping foods can be enriched.

The invention relates to a marinated egg flavor material. The marinated egg flavor material is prepared from, by weight, 25-65 parts ofegg enzymolysishydrolysate,5-20parts of chicken enzymolysishydrolysate, 2-10 parts ofglucose, 1-10 parts ofamino acid, 1-10 parts of hydrolyzed vegetable protein fluid, 5-20 parts of yeast extract, 1-10 parts ofginger juice,1-10 parts of spice extracting solution, 8-20 parts ofwater, 2-8 parts of starch sodium octenylsuccinate, 5-10 parts ofmonosodium glutamate and 5-20parts ofsalt. The marinated egg flavor material products have stable and strong flavor and rich and unique taste andare natural and safe, healthy and nutritional, large-scale production is easy to achieve, the consumption demand for marinated egg flavor of consumers is met, the application range of the material is widened, and the consumers can more conveniently and faster enjoy the marinated egg flavor.

The present invention relates to a preparation method of fish milk beverage. Said method includes the following steps: treating pollution less fresh live silver carp or big-head, adding auxiliary material for removing fishy smell and making minced fish meat, steaming and boiling in water, and making fish self-body enzyme be hydrolyzed, extracting fish protein and obtaining fish protein liquor, molecular distillation to make refined fish oil, using fish protein liquor and refined fish oil as base material, using hen egg protein as microcapsule wall material, adding emulsifying agent, stabilizing agent, fresh-keeping agent, flavoring agent, cane sugar and water, homogenizing filling and sterilizing. The auxiliary material for removing fishy smell adopts fresh ginger, fresh garlic and fresh orange juice.

The invention discloses a pickling method of helianthus tuberosus. The pickling method comprises the following steps of adding water to siraitia grosvenorii and lotus leaves, and performing boiling so as to obtain a soup base; then putting fresh helianthus tuberosus into the soup base, soaking the fresh helianthus tuberosus in the soup base, and performing draining; uniformly mixing the processed helianthus tuberosus with hot peppers, Chinese prickly ash and rose sirup, adding rice wine, and performing stirring so as to obtain a mixture; and leaving the mixture to stand, placing the mixture after standing into a clay jar which is dry and clean, spreading a layer of vegetable leaves on mixed materials, spreading and stuffing Pu'er tea between the vegetable leaves and an opening of the clay jar, and performing natural fermentation for several months so as to obtain finished products. The pickled helianthus tuberosus is delicious and unique in mouth feel, has special crispness, sweetness, hot taste and mellow fragrance of the Pu'er tea, and can stimulate appetite, promote gastric secretion, help digestion and remove heat to cool blood. All the raw materials are effectively matched, so that the pickled helianthus tuberosus is easier to be tasty and attractive in color and maintains certain crispness. Through detection, when the clay jar is opened and the pickled helianthus tuberosus is eaten, the pickled helianthus tuberosus does not contain nitrite, after the clay jar is opened, the guarantee period of the pickled helianthus tuberosus is as long as 1 year, besides, during the guaranteed period, the nitrite is not generated, and the pickled helianthus tuberosus is free from mildew, stable in flavor, unchanged in color and lasting in crispness.

The invention discloses a processing and preservation method of ready-to-eat crayfish. The method includes the steps of selecting materials, cooking the materials, adding a preservative and fresh-keeping agent, performing sterilization and storing the cooked crayfish. According to the method, the special preservative and fresh-keeping agent is employed with normal pressure steam cooking and vacuum packaging, so that the method, through scientific optimization and cooperative effect, has very excellent preservation effect on the cooked crayfish. The special preservative and fresh-keeping agent is added to the raw material crayfish before and after the cooking process is finished, and then the crayfish is vacuum-packaged and steam-cooked under normal pressure, and finally is refrigerated in a refrigerator being lower than 5 DEG C. The ready-to-eat crayfish can maintain pure color, refreshing flavor and moderate tissue hardness within shelf life being 6 months, and has a special taste of crayfish.

The present invention discloses an ultrahigh-pressure sterilization cheese food and a preparation method thereof. The ultrahigh-pressure sterilization cheese comprises the following components, by weight: 21.5-28% of milk solid substance, 25-55% of a fatty product, 1-2.5% of emulsifying salt, 0.3-0.6% of acidity prescription, 0-1.6% of a flavoring agent, 0-0.05% of a pigment, 0.01-0.1% of a preservative, 0-0.2% of flavor substance and 21-47% of water. The preparation method comprises the steps of: (1) shearing and premixing all the raw materials except the fatty product to obtain a slurry; (2) adding the fatty product to the slurry, heating the slurry, and then stirring and emulsifying the slurry; (3) carrying out quick cooling and refrigerating; (4) chopping and packaging the cheese food, then carrying out ultrahigh-pressure sterilization and refrigerating. The ultrahigh-pressure sterilization cheese can be used for making pizza and has an excellent drawing property, and the shelf life at least lasts for six months and is benefit for cheese marketing.

A fresh soft cheese is prepared from concentrated milk, butter, milk powder, edible soybean fibre powder, egg, soybean protein, starch, salt, sodium tripolyphosphate, and VC sodium through proportional mixing, emulsifying, degassing, loading in containers, high-temp and -pressure sterilizing, and cooling. Its advantage is low storage period (12 months at 0-10 deg.C).

The invention provides a rhizoma dioscoreae cloudy beverage and a preparation method thereof. The beverage is prepared from, by mass, 88-94 parts of rhizoma dioscoreae pulp, 3-6 parts of purified water for drinking, 1-3 parts of white granulated sugar, 1-3 parts of trehalose, 0.1-0.25 part of D-erythorbic acid, 0.05-0.1 part of citric acid, 0.1-0.2 part of sodium carboxymethyl cellulose and 0.05-0.15 part of xanthan gum. The rhizoma dioscoreae pulp is prepared by peeling, slicing, color protecting, ageing and pulping of fresh rhizoma dioscoreae. The preparation method includes steps of mixing, homogenizing, filling, sterilizing and cooling. By the preparation method, a production process of the rhizoma dioscoreae cloudy beverage can be simplified, production cost is reduced, nutrients and flavor of rhizoma dioscoreae can be retained to the greatest extent, and white color, tender taste and high stability of products are realized.

The invention discloses a reactive type aquatic flavor paste which comprises the following components in percentage by weight: 20 to 40 of fresh egg, 0.2 to 1 of lipase, 0.1 to 0.8 of protemax, 0.1 to 0.8 of papain, 0.01 to 3 of amino acid, 1 to 8 of vegetable fat, 5 to 10 of scallop, 5 to 15 of water, 2 to 10 of glucose, 20 to 40 of liquid sorbierite, 0.01 to 1.2 of spice, 5 to 15 of common salt, 10 to 30 of monosodium glutamate, 0.03 to 0.9 of molecular distillation monoglyceride, 1 to 6 of cornstarch, and 0.1 to 3 of I + G. The invention also discloses a preparation method for the reactive type aquatic flavor paste. The reactive type aquatic flavor paste has stable flavor and strong practicability and can be used for flavor enhancement of instant noodles, meat products, composite seasoning products, quick frozen conditioning food, and the like.

The invention discloses a preparation process of a pricklyash peel and wheat craft beer. The technical solution includes the following main points: the preparation process of the pricklyash peel and wheat craft beer includes the following steps: S1, raw material crushing; S2, saccharification; S3, filtration; S4, boiling; S5, precipitation; S6, cooling; S7, fermentation; S8, addition of pricklyashpeel, and S9, centrifugal preparation. The process prepares the craft beer with a pricklyash peel taste, and the prepared craft beer has a unique numb taste and a stable flavor, and has good market prospects.

The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.

A combination of an acidulant system and a buffer salt system is included in lemon / lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and / or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt system includes a citrate salt and a phosphate salt.

The invention relates to the technical field of preparation of special compound aromatic seasonings for a cooking wine sauce, and particularly relates to a preparation process of special aromatic seasonings for a cooking wine product. The preparation process comprises the following steps: (1) weighing a spice mixture; (2) performing air separation, dust removal and impurity removal; (3) pulverizing; (4) impregnating in solvent; (5) performing ultrasonic cyclic extraction; (6) filtering; (7) recovering the solvent; and (8) homogenizing and emulsifying. According to the invention, the preparation method is reasonable in design; and compared with the currently used spice powder, the liquid spice prepared through the method has obvious advantages.