17results about How to "Stable flavor" patented technology

The invention provides a cigarette flavor base formula sheet dosage data processing method, which comprises the following steps: carrying out component identification on a solvent component and a non-solvent component in a target cigarette flavor base formula sheet to obtain an identification result, according to a target standard sum, performing first difference value judgment on the sum of the dosages of different non-solvent components in the identification result, and according to a first difference value judgment result, correcting the target cigarette flavor base formula list to obtain a first correction result; correcting the first correction result according to a target precision requirement to obtain a second correction result; and according to the target standard sum, performing second difference judgment on the sum of the component dosages of the solvent component and the non-solvent component in the second correction result, and according to a second difference judgment result, performing polling correction on the second correction result to complete correction after a target difference is reached. The invention further provides a cigarette flavor base formula sheet dosage data processing device and electronic equipment.

This utility model discloses an addition device for preparing starter cultures in a yogurt production line, relating to the technical field of yogurt production lines. The utility model includes a main frame mechanism, which includes a mixing chamber. A starter culture storage tank is fixedly connected to the top of the mixing chamber, and a flow control component is installed inside the starter culture storage tank. Specifically, the utility model uses a feeding component where a motor drives a pulley to rotate via a shaft. During the rotation of pulley one, a bevel gear is driven to rotate via a second pulley. The rotation of bevel gear one, in turn, drives several distributing fan blades to rotate at a uniform speed. This uniform and constant-speed dispensing of the starter cultures allows for rapid and thorough mixing between the starter cultures and raw milk, accelerating the start-up speed of subsequent fermentation processes, thereby shortening the entire production cycle and significantly improving work efficiency.

The invention discloses a system and a preparation process for stewing seafood sauce, and belongs to the technical field of food processing. The system for stewing seafood sauce provided by the invention comprises a first production line, a second production line and a third production line. The preparation process for stewing seafood sauce provided by the invention comprises the following steps: raw material cleaning, drying, shearing and crushing, pressing into cakes, frying, cooling, enzymolysis, filtering, evaporation and concentration, and mixing with refined extracts of fish oil and shrimp oil and seasonings, which solves the problem of heavy fishy smell and bitter taste in the prior art, and obtains seafood sauce with strong seafood flavor, natural, sweet and aftertaste, and the addition of shrimp oil and fish oil makes the seafood sauce more nutritious on the basis of freshness and seasoning.

This invention provides a stuffed cheese and its preparation method, relating to the field of dairy product technology. The stuffed cheese of this invention includes an outer crust and a filling within the crust. The filling comprises a continuous phase and porous cheese particles suspended in the continuous phase; the density of the porous cheese particles is 0.95-0.98 g / cm³. 3 The pore size is 10~30μm; the continuous phase is a thixotropic gel-like continuous phase, using light cream as a medium, and containing hydrophilic colloids and whey protein, with a viscosity of 3000~4000cP at 4℃ and 20rpm. This invention's filling cheese fundamentally solves the problems of filling layering and texture collapse, maintains the moisture and chewiness of the particles, significantly improves the sensory quality of the product, and enhances the uniformity of the filling cheese's appearance and its stability during its shelf life.

The invention discloses a treatment method for directionally removing lead and arsenic in vegetable oil. The treatment method comprises the following steps: S10, taking materials; s20, taking oil; s30, primary feeding and adsorption; s40, material preparation; s50, secondary feeding and adsorption; s60, sealing is conducted; the method has the beneficial effects that heavy metal pollutants such as lead and arsenic in the vegetable oil can be efficiently removed through the method, the technological process is scientific, the arsenic is mainly removed through first adsorption, the lead is mainly removed through second adsorption, directional removal of different heavy metals is achieved, the treatment pertinence is improved, and the treatment cost is reduced. Therefore, the vegetable oil with the lead and arsenic content reaching safety limit values, high oxidation stability and high nutritional value can be conveniently prepared.

This application relates to a leisure bean product and its preparation method. The preparation method includes the following steps: weighing the prescribed amounts of fried tofu puffs, filling slurry, braising broth, and mixed seasoning oil; rapidly freezing the selected fried tofu puffs; deep-frying the frozen fried tofu puffs at high temperature to obtain square-shaped fried tofu puffs; injecting the filling slurry quantitatively into the first-fried fried tofu puffs, and then rolling and kneading to obtain a semi-finished product; deep-frying the semi-finished product at high temperature, removing it, draining it, and cooling it to room temperature; immersing the second-fried semi-finished product in braising broth for braising, and then draining the liquid; placing the drained semi-finished product in an oven for baking; coating the baked semi-finished product with mixed seasoning oil for seasoning; and packaging, high-temperature sterilization, cooling, and air-drying the seasoned semi-finished product to obtain the leisure bean product. The leisure bean product obtained by this preparation method has a rich and complex taste and a sandwich structure, and is suitable for industrialized and automated production.

The utility model discloses a continuous punching machine for fruits, which belongs to the technical field of food processing equipment and comprises a placing frame, a conveying plate fixedly connected with the placing frame and a punching mechanism arranged above the placing frame. The punching mechanism comprises a punching frame, a motor is arranged above the punching frame, the tail end of the motor is connected with a cam rotating in the axial direction, a connecting rod is fixedly connected to the lower portion of the cam, a hanging ring of the connecting rod is connected with a hanging plate, and the hanging plate is provided with a plurality of steel needles. A shaft seat plate is arranged on the punching frame, four guide shafts are connected to the four corners of the shaft seat plate in a threaded mode, and a push plate is arranged at the tail ends of the guide shafts. The guide shaft is connected with the lifting plate in a sleeved mode, and a jacking spring is arranged between the lifting plate and the push plate. By means of the structure, the problems that when fruits are primarily processed, manual hole pricking is adopted, the hole density and uniformity are difficult to guarantee, the taste of the fruits is affected, and the labor cost is high are solved.

The utility model relates to the technical field of wine brewing fermentation tanks, and discloses a wine brewing fermentation tank with a stirring function, which comprises a fermentation tank, a driving motor connected to the top of the fermentation tank, an openable sealing cover arranged at the top of the fermentation tank, and a discharge valve communicated with the bottom of the fermentation tank, a stirring device is arranged in the fermentation tank and comprises a rotating rod and a plurality of stirring blades, a circular opening is formed in the middle of the top of the fermentation tank, the rotating rod is rotationally connected into the circular opening, and a limiting ring is rotationally connected to the other end of the rotating rod and fixedly connected with the middle of the bottom in the fermentation tank; according to the utility model, microorganisms attached to the inner wall of the fermentation tank are scraped into the tank for uniform fermentation, the fermentation duration is kept consistent, the flavor of the produced wine body is stable, and the stirring degree of the stirring device to liquid in the tank is different, so that the microorganisms in the tank are prevented from being excessively stirred, and the fermentation process is prevented from being disturbed.

This invention discloses a flavor enhancer with a complex flavor of morel and shiitake mushrooms, its preparation method, and production line. The flavor enhancer comprises the following raw material components in parts by weight: 10-50 parts of morel flavor powder, 5-40 parts of morel Maillard reaction product, 0.08-8 parts of morel flavor peptide, 10-50 parts of shiitake mushroom flavor powder, 5-40 parts of shiitake mushroom Maillard reaction product, and 0.08-8 parts of shiitake mushroom flavor peptide. This invention involves liquid fermentation of morel and shiitake mushrooms, extraction of morel flavor substances using enzymatic hydrolysis-ultrasound combined extraction, preparation of morel flavor peptide using a multi-step ultrafiltration method, and Maillard reaction of the liquid fermentation broth of morel and shiitake mushrooms. A supercritical CO2 process is used. 2 This invention prepares shiitake mushroom umami peptides by extracting umami substances from shiitake mushrooms and using a multi-step ultrafiltration method; the components are then mixed in appropriate proportions to form a complex flavor enhancer. This invention solves the problems of low extraction efficiency, easy deactivation of active ingredients, and poor flavor stability in existing technologies.

The invention belongs to the technical field of sweet wine preparation, and particularly relates to a process preparation method of a sweet wine formula, which comprises the following steps: S1, uniformly mixing clean sorghum, wheat and corn according to a formula ratio, putting into a steamer with steam pressure of 0.05-0.1 MPa, cooking for 60-90 minutes to ensure that the raw materials are well-done, and controlling the temperature to 38 DEG C after cooking. Fresh raw materials are selected at a raw material end, and storage conditions are accurately controlled, so that the quality of the raw materials is guaranteed. And the parameters of the fermentation link and each flow, such as temperature, humidity and distiller's yeast addition amount, are accurately regulated and controlled, so that the fermentation stability and effect are greatly improved. The water strictly meets high standards, and interference of impurities on the quality of the sweet wine is reduced. In addition, through strict disinfection and fine filtration in the whole process, infectious microbe pollution is effectively prevented. The finally prepared sweet wine is unique in flavor, mellow in taste, stable in quality and clear brown liquid, and the requirements of consumers for high-quality sweet wine are greatly met.

The invention relates to the field of baijiu storage, in particular to a three-step circulating storage method for baijiu. The method comprises the following steps: storing new wine in a stainless steel tank in the open air for one year to remove impurities and enhance aroma; then transferring into an underground pottery jar for cellaring and aging at constant temperature; and finally transferring into a stainless steel tank for stable storage. During the period, the wine in the storage period is tracked and detected, and the content of total ester, total acid and acetal is measured and sensory analysis is carried out. Introducing a scoring formula to calculate a quality evaluation score; according to the scores, the wine is divided into an excellent grade, an excellent grade, a common grade and an unqualified grade, the unqualified wine is subjected to re-steaming, and the other grades of wine are subjected to different operations respectively. In addition, the invention also introduces the score range of each grade, the calculation formula of the remaining storage time, the calculation method of the quality evaluation score and the related parameters of the common-grade wine, and the requirements on the underground environment and the pottery jar.

This invention discloses a method for restoring the charcoal-grilled flavor of pike using a high-temperature, short-time oven baking process, belonging to the field of aquatic product processing technology. The invention employs a flameless, segmented oven heat treatment process: after thawing and cleaning, salt tumbling, low-temperature cold air drying, pre-baking at 170℃, and then short-time high-temperature baking at 270℃. This process eliminates the need for charcoal fire equipment and can be promoted in shopping malls and homes. By controlling the heat processing conditions, it fully stimulates the characteristic charcoal-grilled flavor compounds of aldehydes, ketones, and pyrazines. Verification using electronic nose, GC-IMS, free amino acids, and sensory analysis shows that the finished product is crispy on the outside and tender on the inside, with a high degree of charcoal-grilled flavor restoration and a full-bodied taste. It solves the safety and standardization problems of open-flame baking, is simple to operate and easy to mass-produce, and effectively enhances the added value of deep-processed Xinjiang pike.

The utility model relates to the technical field of reaction kettles, in particular to a reaction kettle for processing liquid seasoning, which comprises a reaction component, an adding structure and stirring equipment, the reaction component comprises a reaction kettle and a top ring fixed at the top end of the reaction kettle, and a circle of rotating groove is arranged on the inner side wall of the top ring. The adding structure comprises a positioning ring, a rack and a positioning plate fixed to the rack, the top end of the top ring is fixed to the positioning ring, a rotating motor is fixed to one side of the positioning ring, the rack is arranged in the rotating groove in a sleeved mode, and multiple sets of charging barrels are fixedly inserted into the positioning ring. The rotating motor at the top end can drive the rotating teeth and the rack to rotate, the vacant positioning plate groove body is rotated to one side to be installed with the prepared charging barrel, opening and closing are achieved through the electromagnetic valve at the bottom, and it is guaranteed that the volume of the material added into the reaction kettle meets the proportion.

The invention relates to wild tea craft beer and a processing method thereof. The processing method comprises the following steps: crushing malt, saccharifying, boiling, filtering, fermenting and the like. According to the method, a wild tea fermentation process and a beer fermentation process are fused, and the prepared wild tea craft beer has five natural fragrances of wheat fragrance, flower fragrance, fruit fragrance, tea fragrance and honey fragrance, tastes fresh, cool and slightly bitter, is sweet after entering the throat, and brings unique drinking enjoyment to consumers. Meanwhile, the wild tea craft beer is stable in taste and convenient to store and transport, and has excellent market sales prospects.

The invention provides a fresh-keeping method for prolonging the storage period of picked cistanche and reducing the loss of nutritional ingredients, which is characterized by comprising the following steps: pre-cooling the picked fresh cistanche, soaking in hot water in combination with short-wave ultraviolet irradiation, and storing in a low-temperature environment. The method has the beneficial effects that the fresh cistanche is taken as a raw material, and the aim of prolonging the storage period of the picked cistanche is fulfilled through combined application of heat treatment, short-wave ultraviolet irradiation and low-temperature storage after the fresh cistanche is selected and pre-cooled. The method is low in price, simple and convenient to operate, free of residues, green, safe and environment-friendly, the storage period of the fresh cistanche deserticola can be prolonged to 80 days, and the stability of the overall quality and flavor in the low-temperature storage process of the fresh cistanche deserticola can be well kept.

The invention belongs to the technical field of grain and oil crop processing, and relates to a cyperus esculentus peeling method, which comprises: (1) carrying out heat treatment on cyperus esculentus by using hot water or water vapor; and (2) carrying out alkali liquor soaking treatment on the cyperus esculentus subjected to heat treatment. According to the method disclosed by the invention, through the step of adding hot water or water vapor to treat the cyperus esculentus, wax on the epidermis of the cyperus esculentus can be softened, a wax barrier can be destroyed, alkali liquor can permeate into the epidermis more easily and can play a role more efficiently, and the loosening efficiency of the epidermis of the cyperus esculentus is improved; after the cyperus esculentus is subjected to subsequent treatment of alkali liquor soaking, the technical effect of almost 100% peeling can be achieved; the mandulapalka peeling machine is suitable for mandulapalka of different producing areas and varieties, is not influenced by the sizes and shapes of tubers, and can realize the effect of completely peeling the outer skins of the mandulapalka in batches; the peeled cyperus esculentus is treated by a food-grade citric acid solution, so that the color and flavor of the cyperus esculentus are stabilized.

The invention relates to the technical field of rapeseed oil sterilization, in particular to a rapeseed oil closed-loop sterilization method based on thermal radiation and vapor permeation, and the method comprises the following steps: preheating rapeseed oil, conveying the rapeseed oil to a deodorization tower, and obtaining infrared thermal imaging data, a viscosity data sequence and a temperature data sequence; determining whether the preheating treatment is qualified based on the preheating coefficient; in response to the pre-heat treatment being qualified, determining a degassing strategy based on the viscosity deviation ratio; a degassing strategy is executed, and whether degassing treatment reaches the standard or not is determined based on the moisture content and the dissolved oxygen content after degassing; in response to the degassing treatment reaching the standard, performing steam stripping treatment on the rapeseed oil and determining whether the bubble state generated by the steam is qualified or not based on the sound pressure fluctuation ratio; and reducing the steam flow in response to the unqualified bubble state, determining whether the temperature of the rapeseed oil is reduced or not based on the sound pressure fluctuation rate slope, and performing gradient cooling and filtering treatment on the rapeseed oil subjected to steam stripping treatment under vacuum protection to obtain treated rapeseed oil. The quality of the rapeseed oil is improved.