292results about How to "Stable taste" patented technology

The invention provides a method for making fermented minced or cubed meat by utilizing a fermenting agent. The method comprises the steps of minced or cubed meat raw material pretreatment, preserving, fermenting, storing and the like, the above raw material selects cold meat or fresh meat, and a strain comprises one or more of lactic acid bacteria, Debaryomyces hansenii, Micrococcus Kristinae, Micrococcus varians and Staphylococcus xylosus. A fermented product obtained in the invention has the characteristics of fine texture, elasticity, rich and pure fragrance, possessing of the sour fragrance specially possessed by fermented meat products, good mouthfeel and unique flavor, and also has the advantages of high nutrition value, high safety, eating convenience, easy preservation, probiotic effect and the like.

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.

The present invention relates to liquid and powdered compositions as well as emulsions comprising whey protein and lipid, particularly fish oil, suitable for enrichment of a variety of food articles and beverages with poly unsaturated fatty acids like omega-3 fatty acids. The composition may also be consumed as such. Furthermore, the present invention relates to a process of preparing such compositions and emulsions. The main feature of the process of the present invention, is that the microencapsulation of the lipid is made simultaneously with the microparticulation of the protein. A composition having superior properties in terms of taste and stability, is provided by the present invention.

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 discloses a fructus momordicae fermentation liquor and a making method thereof. Dried fructus momordicae or fresh raw fructus momordicae serving as a raw material is added with high-quality honey, high-quality oligosaccharide, high-activity dry yeast and water to form the fructus momordicae fermentation liquor. The making method comprises the following steps of: crushing the dried fructus momordicae or mashing the raw fructus momordicae to obtain juice, and soaking in clear water; adding the honey, the oligosaccharide and the high-activity dry yeast, mixing, soaking, decocting, and fermenting; and processing and refining the fermentation liquor by using a supercritical fluid extraction technology to obtain the fructus momordicae fermentation liquor. The fructus momordicae fermentation liquor made by the method maintains nutrients well, and has thick and mellow aroma, smooth and natural mouthfeel, stable quality, bright color and long quality guarantee period; and the making method is simple.

The invention discloses a cake dough improver, a mousse cake and a method for preparing the mousse cake. The cake dough improver is prepared from raw materials in percentage by weight as follows: 2%-5% of an alkaline leavening agent, 2%-6% of an acidity regulator, 0.01%-30% of an emulsifier, 0.01%-0.1% of enzyme and the balance of a dispersant. The mousse cake comprises cake dough and a mousse layer, wherein the cake dough comprises the cake dough improver; and the mousse layer comprises a cream frothing stabilizer and a thickening and emulsifying stabilizer. The cake dough improver is added to the mousse cake, so that after the cake dough is frothed, coated and baked, the mousse cake tastes soft and creamy and can be continuously preserved for 9 months or longer under freezing and refrigeration conditions. The cream frothing stabilizer and the thickening and emulsifying stabilizer are added to the mousse layer of the mousse cake, the mousse cake is kept stable under long-term refrigeration and freezing conditions, water-oil separation cannot occur easily, and the cake is ensured to still taste fresh and moist under the long-term freezing condition and have a longer guarantee period.

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 preparation method for grain and fruit nutritional healthcare wine. Fresh red bayberry juice which is refrigerated and is in acid reduction treatment is used for soaking crushed black glutinous rice, after the black glutinous rice is gelatinized thoroughly, the black glutinous rice and the bayberry juice are fermented jointly by various types of microorganisms of yellow wine and natural wild microorganisms of red bayberry, in a total brewing process, the red bayberry juice is added instead of water, fermentation is performed for about 4-9 days at the temperature ranging from 25 DEG C to 29 DEG C, a post-fermented process for the yellow wine is omitted, and then the finished wine is obtained after procedures of pressure filtration separation, clearing, alcohol content adjustment, total sugar degree adjustment, total acid degree adjustment and sterilization filling. The technical problems in brewing nutritional healthcare wine brewed by rice and bayberry which are fermented jointly are solved, the brewed wine not only has rich nutritional ingredients of the yellow wine and the red bayberry and peculiar flavor of the red bayberry, but also looks like red wine, has a good nutrition healthcare function, and particularly conforms to modern consumption trend.

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 light cream produced from anhydrous cream and a production process of the light cream. The light cream is produced from the anhydrous cream, skimmed milk or skimmed powder, a certain amount of stabilizer and a certain amount of emulsifying agent, wherein the produced light cream contains the following components in percentage by mass (100% in total): 33%-37% of fat, 1.5%-2.0% of proteins, 0.3%-0.5% of the stabilizer, 0.5%-1.5% of the emulsifying agent and the balance of water. The produced light cream can be used for producing products such as ice cream, yoghourt and candies and has the advantages that the phenomena of agglomeration, water separation, fat floatation and protein settling are avoided after the light cream is preserved at room temperature for 6 months, and the mouthfeel is stable. The production process of the light cream has the beneficial effects that the technical process is reasonable, and the operation is simple and convenient; and the partial side product, namely skimmed milk separated from cow milk is comprehensively utilized, so that the wasting of the resource is avoided, and the production cost is lowered.

The invention discloses a molecular engram material for selectively removing TSNA in cigarette gas and a preparation and application method thereof. The preparation steps of the molecular engram material are as follows: activating and silanizing silica gel before synthesizing the molecular engram material; then dissolving a functional monomer into a pore-forming agent, adding a crosslinking agent and an initiator, and silanizing the silica gel and making the silica gel react in the vacuum; and in succession, removing template molecules from a high molecular material on the surface of the silica gel through a chemical or physical method. A plurality of cavities which are formed in the polymer are matched with the template molecules in space and have multi-action sites in the specificity arrangement. The cavities have high-efficiency selectivity for the TSNA molecules. When the molecular engram material is used for the selective harm reduction of cigarette gas, the material is preferably applied to a compound filter tip and the addition amount of the material can be freely adjusted. When the molecular engram material is added into the filter tip with the addition amount of 40 milligrams per cigarette, the material can reduce the content of the TSNA in the cigarette gas by 25.1 percent without affecting other components in the cigarette gas, thereby reaching the aim of selective harm reduction.

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.

The invention discloses a processing technology of chilli oil bamboo shoot and relates to a food processing technology, wherein the processing technology comprises the following steps: processing raw materials, bleaching, preparing ingredients and spicing, wherein the step of preparing ingredients comprises preparation of the chilli oil ingredients and brine. Another pot is selected after the spicing, the chilli oil ingredients of appropriate amount is poured into the pot, the spiced bamboo shoots are into the pot, and the mixture is fried for 5 to 10 minutes to obtain the finish product. The processing technology of chilli oil bamboo shoots has a uniform salt deduction effect, can save water and can make uniform salinity. The formula is regulated based on a lot of experiments and according to tastes, is beneficial to process and mass production, ensures a stable and uniform taste, has a relatively popular taste, is adaptable to consumer demands and has good practicability.

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 discloses a processing technology of bamboo shoots with pickled peppers, and relates to a food processing technology. The processing technology comprises the concrete steps of processing materials, boiling, distributing and pickling, wherein in the distributing step, mountain pepper water is prepared; and the preparation method comprises the steps of strictly putting various materials into a pot according to the ratio; and evenly stirring for 3-5 minutes to take out from the pot. According to the processing technology, the fading effect is even, and consistent in salinity control; water consumption is saved; the ratio of pickling liquid to fed materials is strictly controlled; the pickling temperature and the pickling time are controlled; the streamline operation is carried out; consistent mouthfeel of the product is ensured; the processing technology has good practicability.

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 discloses a preparation method for a villi bean curd. The method comprises the following steps: soaking: adding water and sodium carbonate, of which the weight is 0.2%-0.3% of the weight of soybeans, soaking till the soybeans are swelled and two petals of the soybeans are split into flat plates; preparing slurry: grinding while adding a starch solution, grinding till no grain feel exists when the soybeans are touched by fingers, and separating soybean milk from bean dregs; cooking the slurry: quickly boiling the soybean milk to 100 DEG C and sieving cooked bean dregs; curdling: injecting a pouring starch solution, uniformly stirring and solidifying; squeezing and dividing blocks: squeezing the solidified slurry into a bean curd base; sealing for 3-4 hours during a cooling process at 40-30 DEG C and dividing into small blocks; and emulsifying: putting the naturally cooled small blocks of the bean curd base into a mucor strain suspension, standing for 4-5 days at 20-25 DEG C, and then growing uniform, fine and white villi on the surface of the bean curd. The whiteness of the villi of the prepared villi bean curd is approached to the whiteness of cotton; the grey inferior-quality products are few; the villi bean curd smells slight fragrant and is free from other peculiar flavors; during the preparation process, the quality of products is controllable and the taste is stable; and the villi bean curd is suitable for industrialized bath production.

The invention discloses an effervescent tablet containing vitamin C sodium. The effervescent tablet is prepared from the following components in parts by weight: 200-1120 parts of the vitamin C sodium, 560-1300 parts of tartaric acid, 600-1500 parts of sodium bicarbonate and 200-600 parts of sucrose. The effervescent tablet containing the vitamin C sodium provided by the invention aims at solving the problems of an existing vitamin C effervescent tablet which is high in acidity after being dissolved, relatively serious in irritation to oral cavities, throats and esophagi as well as to gastric mucosae and not applicable to long-term taking, the problems that in a storage process, vitamin C can become oxidized and invalid easily and the effervescent tablet is easily affected with damp and easily absorb moisture, and the like; and the preparation (the effervescent tablet) is simple and convenient and is stable in quality.

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.