291results about How to "Stable taste" patented technology

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage.

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 belongs to the technical field of preparation of chicken soup, and discloses chicken bone soup-stock as well as a preparation method thereof. The method comprises the following steps: after cleaning a chicken skeleton, cutting the chicken skeleton into chicken bone blocks; placing the chicken bone blocks into water, and heating and decocting to obtain chicken bone soup; filtering the chicken bone soup, filtering out bone blocks, and separating chicken oil and chicken bone cooking liquor by filter cloth after freezing the chicken bone cooking liquor; vacuum-concentrating the chicken bone cooking liquor to obtain concentrated chicken bone soup, and adding sucrose ester, xanthan gum, carrageenan, beta-cyclodextrin, table salt, white granulated sugar and a tasty agent to be fully dissolved; adding molecular distilled monoglyceride into chicken oil and fully dissolving; mixing and homogenizing the dissolved concentrated chicken soup; and vacuum-degassing the homogenized chicken bone soup, packaging, sterilizing at high pressure, and cooling to room temperature to obtain the chicken bone soup-stock. The preparation method provided by the invention is reasonable in process, simple in flow, short in product output time and convenient for normalized operation of plants. The chicken bone soup-stock obtained is milky white in color and luster, stable in state, rich in delicate flavor, long in aftertaste, abundant in nutrition and free from preservatives.

An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric component comprises a substantially indigestible food-grade material, such as an indigestible dietary fiber. The emulsifier component and/or the polymeric component can be selected so that the overall interfacial membrane is indigestible to humans and/or animals.

The invention relates to a preparation method of high-purity polydextrose with controllable molecular weight. The method comprises the following steps of: carrying out the reaction among dried dextrose, sorbierite and citric acid in a low-temperature vacuum environment while stirring; then adding warm water to dissolve the materials and regulating pH value; separating by using an ultrafiltration membrane and a nanofiltration membrane; carrying out chromatograph; and finally dewatering and concentrating, and carrying out spray drying to obtain a powdery product with molecular weight in any onerange below 50,000. The product prepared by the method is uniform and has good taste, and a white powdery polydextrose finished product can be obtained.

The invention discloses a catering service system and a catering ordering method thereof. The catering service system is composed of an ordering service platform, a logistics center, a raw material processing center, a user terminal and a regional cooking center. The ordering service platform is used for issuing dish information, receiving order information sent by the user terminal, generating the order information, and sending the order information to the raw material processing center, the logistics center and the regional cooking center. The user terminal is used for realizing ordering by a user. The raw material processing center is used for preparing for net dish packets needed by dishes in an order. The logistics center is used for distributing the net dish packets to the regional cooking center. The regional cooking center consists of a centralized control platform and an automatic cooking machine; the centralized control platform is used for sending a cooking control program to the automatic cooking machine; and the automatic cooking machine is used for cooking dishes based on the cooking control program to follow-up dish taking by the user. With the catering service system, the application range of the automatic cooking machine is extended based on the internet technology; and the take-out order need of the user is met.

The present invention relates to a pharmaceutical composition comprising an unpleasant-tasting therapeutic agent and skim milk powder. The composition of the present invention may further comprise a conventional pharmaceutical excipient. A further aspect of the present invention is a method of making a pharmaceutical composition comprising the step of dry blending a therapeutic agent having a substantially stable unpleasant taste and skim milk powder in an amount sufficient to mask the unpleasant taste of the therapeutic agent. The therapeutic agent and the skim milk powder are combined in a ratio sufficient to provide effective taste-masking of the therapeutic agent.

The invention discloses a compound seasoning oil and a preparation method thereof, and belongs to the technical field of seasoning production. In view of the current problems including single flavor of commercially available seasoning, requirement of ''quick-frying'' or seasoning in a dish cooking process, and unfavorable effects of deodorization, dissolving grease, and freshening, the present invention provides the compound seasoning oil which comprises a variety of edible oil, integrates multiple oil flavors, meanwhile is assisted with an improved spice formula, not only overcomes the fishy smell of animal oil in the compound edible oil, increases the flavor of the seasoning oil, but also has remarkable effects of deodorization, dissolving grease and freshening in the dish cooking process, thus there is no need to add other spices to flavor or ''quick-fry''.

The invention relates to a molecularly imprinted material for selectively reducing TSNA content in cigarette smoke and the application thereof. The molecularly imprinted material is prepared as follows: before synthesizing the molecularly imprinted material, template molecules are mixed with functional monomers which can generate intermolecular force with the template molecules in order to generate interaction and form molecule complex; then a cross linker is added to form a highly cross-linking polymer material; then the template molecules are removed from the polymer material by chemical or physical methods. A plurality of cavities which can match with the space of the template molecules and has multi-functional sites arranged specifically are formed in the polymer; the cavities has effective selectivity to TSNA molecule. When being used for the alternative damage-reduce of cigarette smoke, the invention is best used in a composite mouth wand, and the added amount of the invention can be freely regulated according to needs. The invented substance can be added to the mouth wand according to the standard of 40mg per cigarette and can reduce the TSNA content of smoke by 24.6 percent without impacting the other components of the smoke, thereby realizing alternative damage-reduce.

Cellulose granules small enough such that they can be retained in a cigarette filter and capable of carrying sufficient amounts of volatile functional substance and vaporizing it easily. The cellulose granules are obtained from an extrusion granulating step and a spheronizing step, with smaller variability in particle diameter than that of conventional cellulose granules.

Cellulose fibers with an average fiber length of 0.1 mm to 0.5 mm and an average polymerization degree of 400 to 1200 are used.

The invention relates to a glucoraphanin-containing composition which contains a component 1 for providing glucoraphanin, a component 2 for providing myrosinase and a basic salt compound. The composition disclosed by the invention has good stability and overcomes the problems that the content of the glucoraphanin is lowered, a product is discolored and tastes bitter and the like in the prior art.The invention further relates to a pharmaceutical use of the composition.

The invention discloses probiotic dry red wine and a preparation method thereof. The preparation method includes that dry red wine and rose flowers are used as raw materials, and low-temperature extraction technologies like high-voltage pulse electric field, microwave, ultrasound and biological enzymolysis are organically combined, so that functional substances and fragrant ingredients of the rose flowers can be retained to maximum extent; probiotics like functional Lactobacillus plantarum are used as fermentation agents, and temperature-variable fermentation and graded inoculation are adopted, probiotic multiplication and accumulation of functional metabolite can be realized to maximum extent, malic acid in the dry red wine can be further converted into lactic acid, acor of the dry red wine can be eliminated, and taste, healthcare function and wine stability of the dry red wine can be improved; the high-voltage pulse electric field, ultrasonic technology and peracetic acid are combined to accelerate aging, so that the probiotic dry red wine obtained has quality equivalent to that of existing fermented common dry red wine after aging for 8-10 years, and is good in aging effect, short in period and high in efficiency.

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.

The invention discloses yogurt containing fermented glutinous rice and fruit granules and a preparation method of the yogurt. The yogurt comprises components of raw materials as follows: raw milk, a stabilizer, a leavening agent, a sweet substance, fermented glutinous rice and fruit granules. The preparation method of the yogurt comprises the following steps: (1), the raw milk, the stabilizer and the sweet substance are uniformly mixed to obtain a feed liquid A; (2), the feed liquid A is homogenized, sterilized, and cooled to obtain a feed liquid B; (3), the leavening agent is inoculated to the feed liquid B for fermentation to obtain fermented milk, and the fermented milk is cooled; and (4), the fermented glutinous rice and the fruit granules are added to the cooled fermented milk on line, and cold fermentation is performed after filling to obtain a product. The prepared yogurt containing the fermented glutinous rice and the fruit granules is fine, smooth, and has good rice chewing sensation, mellow and milk scent coordination, both taste of pulp and rice and nutritional values of yogurt, fruit and rice wine, fine and stable texture, good flavor, long quality guarantee period, good stability in shelf period and broader market prospect.

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.

The present invention discloses a blueberry pressed candy with high contents of viable probiotics and a preparation method thereof, and belongs to the technical field of deep processing of blueberries. The preparation method includes: processing blueberries serving as raw materials into blueberry pulp by a non-thermal processing method, evenly mixing the blueberry pulp with milk, saccharose, Chinese herbal medicine extract, honey and stabilizing agents, fermenting the mixture with the addition of fermentation agents and preparing the fermented mixture into blueberry yogurt using a stage temperature shift fermentation method so as to maximize the proliferation of probiotics and to make the probiotics have good resistance to cold and heat stress, freeze-drying the blueberry yogurt into powder with the addition of protective agents with a good anti-freeze effect to obtain functional blueberry yogurt freeze-dried powder with high contents of viable probiotics and strong resistance to cold and heat, and finally scientifically compounding the functional blueberry yogurt freeze-dried powder with alfalfa extract, germinated brown rice, plant extract, dextrin, probiotic factor, magnesium stearate, etc., and pressing with a multi punch rotary tablet pressing machine to prepare the blueberry pressed candy. The blueberry pressed candy is high in contents of viable probiotics, and long in shelf life, can improve human immunity and delay senescence, and has effects in beautifying countenance and maintaining beauty and resisting bacteria.

The invention discloses a doping method and equipment for tobacco material, which is characterized by the following: assembling the equipment on the water device of main doped balance and secondary doped balance; testing the water of the materials on each doped balance; calculating the dried weight through controller to dop proportionally; making the doping more precisely; keeping the proportion of each raw material stable in the tobacco and the taste of cigarette stable.

The invention belongs to the technical field of food processing tools and relates to rolling equipment for wrappers of boiled dumplings. The rolling equipment comprises a rolling assembly, a base, a turntable assembly, a gear and a unilateral bearing, wherein a rolling roller rolls dough when the rolling assembly is pushed forwards, and a turntable is driven to rotate through a gear-gear rack-unilateral bearing mechanism when the rolling assembly is pulled backwards. According to the rolling equipment for the wrappers of the boiled dumplings, manual rolling is simulated, the structure is simple, the price is relatively low, learning and use are easy, and the rolling equipment can be operated without skilled laborers; the wrappers of the boiled dumplings rolled by the equipment are thin in edge and thick in middle, bottoms of produced boiled dumplings are not prone to breaking and are uniform in size and uniform in thickness, and the produced boiled dumplings are stable in taste; the produced boiled dumplings are chewy in mouth feel are not different from pure manual boiled dumplings and are more adaptable to people's taste.