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32results about How to "Sticky taste" patented technology
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Viable type lactobacillus fermented litchi juice beverage and preparation method thereof
InactiveCN103815483AShort half-lifeAvoid destructionFood ingredient functionsFood preparationBiotechnologyLychee fruit
The invention discloses a viable type lactobacillus fermented litchi juice beverage and a preparation method thereof, and the prepared litchi juice beverage is rich in active lactobacilli. The preparation method comprises the following steps: preparing litchi juice, adding DMDC into the litchi juice, allowing the litchi juice to stand still for 2 to 3 hours at a room temperature, adjusting the pH value to a range of 6 to 7, and adding lactobacilli to carry out fermentation so as to obtain the fermented litchi juice beverage. The preparation method utilizes DMDC to carry out a sterilization treatment on litchi juice at a room temperature, thus the flavor and nutrient destruction caused by the conventional pasteurization is avoided, and the fermentation effect of lactobacilli is not influenced either. The fermented litchi juice beverage is rich in active lactobacilli; the thickening effect can be achieved and the pulp precipitation phenomenon can be avoided without any thickening agent and stabilizing agent, because lactobacilli can generate a large amount of extracellular polysaccharide; and at the same time the beverage has a proper sweet and sour taste, a smooth and sticky mouth feel, and a rich litchi flavor, is accord with the food safety and sanitation standards, is also accord with the natural and healthy food theory, and has a very good market prospect.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
Oat instant noodle and preparing method thereof
The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.
Owner:黑河农耕大健康食品有限公司
Health-care noodle
The invention relates to a health-care noodle which is characterized by comprising 425g-550g of wheat flour, 60g-130g of fresh herba portulacae, 3g-8g of salt and 100g-200g of water. The health-care noodle is prepared by the following steps of washing 100g of fresh root-removed herba portulacae clean, and squeezing juice from the fresh root-removed herba portulacae; adding 150g of water; adding the salt and the wheat flour, and stirring; making noodles by using a noodle maker; drying in the sun or in an oven; and subpackaging and storing. The health-care noodle has the advantage that the health-care noodle contains a large quantity of vitamins, protein, calcium, phosphorus, ferrum, and the like.
Owner:李三川
Lactobacillus gasseri and application thereof to preparation of fermented milk
The invention belongs to the field of fermented milk products, and discloses lactobacillus gasseri and application thereof to preparation of fermented milk. A strain is the lactobacillus gasseri LGZ 1029 which is preserved in the Guangdong Microbial Culture Collection Center, short for GDMCC on April 16, 2019, and the strain preservation number is GDMCC No:60641. The probiotic lactobacillus gasseri LGZ 1029 is used as a fermentation agent, and compounded with a traditional fermented milk fermentation stain to conduct fermented milk liquid fermentation, and the lactobacillus gasseri fermented milk is prepared. A process is simple, the fermentation time is greatly shortened, the prepared fermented milk is moderate in acidity and high in viable count, no whey is separated out, better rheological properties and water-retaining capability are achieved, the taste is stick slip and delicate, aroma components are strong, and the viable count is still 10<7> CFU / mL or above after storage at 4 DEG C for 28 d.
Owner:SOUTH CHINA UNIV OF TECH
Whole-grain nutrition powder and preparation method thereof
InactiveCN104351789AEasy to eatLuscious tasteFood ingredient functionsFood preparationPolygonum fagopyrumAdditive ingredient
The invention provides a whole-grain nutrition powder and a preparation method thereof. The whole-grain nutrition powder comprises raw materials and auxiliary materials, and the raw materials comprise the following materials in parts by weight: 30g of bran, 100g of brown rice, 50g of sweet corn, 30g of millet, 20g of red bean, 30g of wheat, 5g of soybean, 50g of sticky rice, 45g of sorghum, 30g of pearl barley, 30g of buckwheat and 20g of oat; the auxiliary materials comprise the following materials in parts by weight: 30g of white granulated sugar, 3g of fructo-oligosaccharide, 2g of maltodextrin and 50g of black semen powder. The whole-grain nutrition powder can supplement nutrition and regulate the body function, can enable women lack of blood color to have good skin color, and has the efficacies on promoting digestion and nutrient absorption and improving immunity.
Owner:ANHUI YANZHIFANG FOOD
A kind of preparation method of set type yoghurt and prepared set type yoghurt
InactiveCN102283285AGuaranteed organizational statusImprove the coagulation effectMilk preparationWhey proteinSoured milk
The invention relates to the field of dairy products, and discloses a preparation method of solidified yoghurt and the prepared solidified yoghurt. The preparation method of the solidified yogurt of the present invention mixes 90-91% raw milk with a dry matter content of 13%-17%, 1-2% whey protein and 8% sugar to prepare a fermented base material, The total dry matter content of the set type yogurt obtained by fermentation is increased, the yogurt has good coagulation property, stable clot, thick and smooth texture, and is not easy to syneresis. The solidified yoghurt provided by the invention does not contain additives such as stabilizers, has high total dry matter content, good coagulation, and is not limited by the packaging form. Moderately sweet and sour, with a sticky taste, it is well received and praised by the market.
Owner:QINGDAO NEWHOPE QINPAI DAIRY +1
Method for extracting pectin from glutinous corn
ActiveCN105924542AReduce distractionsIncrease acquisition rateFood processingAnimal feeding stuffWaxy cornDecomposition
The invention relates to the technical field of pectin extraction, in particular to a method for extracting pectin from glutinous corn. The method comprises the following links, such as decomposition and extraction of the pectin, treatment of extract liquid, hydrolysis of starch, decoloring of the pectin, concentration of pectin liquid and preparation of pectin powder. The extract liquid is kept in a relatively strong acidic environment, such that the interference of impurities in glutinous corn bran to the pectin extraction can be effectively reduced. The PH is regulated to be less than 2.0 as much as possible; when the acidity is high, the extraction time is short; when the acidity is low, the extraction time is long. In order to reduce the sealing of calcium and magnesium ions in the glutinous corn bran to the pectin, sodium hexametaphosphate which accounts for 0.3 to 0.4 percent of the total weight of the extract liquid is added, such that a pectin extraction rate can be increased to 30 percent or more, and the gelatinization degree reaches 180.
Owner:PINGLIANG JIAHE AGRI PROD PROCESSING
Quinoa and soybean instant noodles and preparation method thereof
The present invention relates to medicinally and edibly homogenous quinoa and soybean instant noodles and a preparation method thereof. Firstly, 10-40% by weight of quinoa flour and 60-90% by weight of soybean powder are mixed; then water with the amount being 50-70% of the total weight of the quinoa flour and soybean powder is added; the materials are mixed; the mixture of the quinoa flour, the soybean powder and the water is added into a screw hot pressing machine for drawing and forming; the temperature is controlled at 170-220 DEG C; pressure is controlled at 1-2 Mpa; and first squeezing and processing is conducted to prepare long-filament type dried noodles. The product only needs to be brewed in boiling water for a few minutes or slightly boiled in boiling water for consumption, andis easy to cook, easy to preserve, sticky and smooth in mouthfeel, soft, and low-sugar, high-protein and high-energy food, can increase intake of dietary fibers in a long-term consumption, and plays the roles of moisturizing the intestines, relaxing bowels, removing toxins and beautifying features. Vitamin E, linolenic acid, copper, zinc, selenium, magnesium, etc. have functions on preventing aging, enabling skin to be white, inducing sleep, and obviously lowering blood lipids and reducing weight.
Owner:刘继明
Frozen noodles and production method therefor
Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.
Owner:NISSHIN SEIFUN WELNA INC
Oat instant noodle and preparing method thereof
The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.
Owner:大美龙江(黑龙江)种业创新中心有限公司
Chili sauce and preparation method thereof
The invention discloses chili sauce which comprises the following components: dried chilies, rice wine, gingers, garlic, peanut kernels, black sesame, tremella, salt and monosodium glutamate. A preparation method for the chili sauce comprises the following steps: 1), weighing raw materials and preprocessing the raw materials; 2), mixing and grinding the preprocessed raw materials to obtain powder with more than 100 meshes, and fermenting the powder for five days; 3), boiling the fermented powder in a boiling pot to obtain a viscous and dense chili sauce product; and 4), filling a package bag with the chili sauce product to form an extruded package product. The chili sauce prepared by the method is long in storage period, does not need to be added with other preservatives, is green and healthy, and can be better and better in mouth feel along with prolongation of the storage period; and the chili sauce prepared by the method is added with the tremella, so that the prepared chili sauce not only is smooth and thick in mouth feel but also has the effects of clearing away heat and discharging fire.
Owner:福建家夫人食品有限公司
Omnivorous fish bait and preparation method thereof
InactiveCN105941359AGuaranteed stickinessGuaranteed decentralizationOther angling devicesMomordicaViscosity
The invention provides an omnivorous fish bait and a preparation method thereof, and belongs to the bait making field; the bait mainly comprises the following raw materials by weight part: glutinous rice 30-50 parts, pig bone meal 20-25 parts, shell powder 20-25 parts, Cryptomonas marssonii 15-20 parts, pumpkin stem 10-15 parts, kidney bean 10-12 parts, grosvenor momordica fruit 5-8 parts, water earthworm 20-25 parts, and cob 10-15 parts; the bait raw materials are natural and normal substances, safe, reliable, healthy, and non-toxic; animal raw material and plant raw material are combined according to scientific proportion, so the obtained bait is special in taste, proper in viscosity, easy to diffuse without having unhooking condition, good in fish luring effect, simple in making, and portable.
Owner:覃政强
Soybean instant noodles containing methionine and preparation method of instant noodles
InactiveCN108056386ARetain nutrientsFull of nutritionFood ingredient functionsHigh energy foodInstant noodle
Owner:刘继明
Pitaya flower health-care jelly
InactiveCN111067062ABright yellow colorUnique tasteNatural extract food ingredientsFood ingredient functionsBiotechnologyNutrient
The invention relates to pitaya flower health-care jelly which is prepared from the following raw materials in parts by weight: 30 to 40 parts of pitaya flower concentrated solution, 15 to 20 parts ofdried orange peel concentrated solution, 2 to 3 parts of fruit grains, 6 to 10 parts of honey, 3 to 5 parts of fructus momordicae concentrated solution and 3 to 7 parts of fish glue powder. The pitaya flower health-care jelly provided by the invention is yellow and bright in color, is in a unique color of dried orange peel concentrated solution, and does not need to be added with artificial pigment; the pitaya flower health-care jelly integrates the tastes of pitaya flower concentrated solution, fructus momordicae concentrated solution, honey and dried orange peel, so that the jelly is uniquein taste; and in addition, the jelly also has the nutrients of pitaya flower and dried orange peel, so that the jelly is suitable for people with cough, phthisis and the like as snacks.
Owner:江门市新会区广记果园农业有限公司
Preparation method of quick-freeze glutinous corn with undamaged interior
The invention discloses a preparation method of a quick-freeze glutinous corn with the undamaged interior. The method comprises the following steps of S1, selecting materials, wherein a fresh corn atthe milk-ripe stage 15-30 d after spinning is selected, most coats on the surface of the corn are peeled off, meanwhile, a single-layer coat remains on the surface of the corn, and corn stigma is removed; S2, protecting the color, wherein the selected corn is placed into a prepared color protecting solution to be soaked and then taken out. By remaining the single-layer coat on the exterior of thecorn, the surface of the corn can be protected by means of the single-layer coat remaining on the corn in the collision process when the corn is cleaned and cooked, the surface of the corn is prevented from being injured or damaged after being hit by other things, in the cooking process, corn juice obtained after juicing filtering is poured into a steamer, the corn juice and the corn can be cookedtogether, in the cooking process, the corn juice enters corn pulp after being evaporated, the cooked corn has the more fragrant corn flavor and more glutinous taste.
Owner:宁夏虹桥有机食品有限公司
Miscellaneous grain rice and preparation method thereof
Owner:江苏御之膳健康科技集团有限公司
A processing method using indica rice as a raw material for making rice dumplings and sushi with low GI value
ActiveCN108323684BSoft tasteSticky tasteUltra high pressure food processesFood ultrasonic treatmentBiotechnologyDigestion
The invention relates to the field of food processing, in particular to a processing method of using indica rice as a raw material for making zongzi and sushi with low GI value, comprising the following process steps: soaking indica rice in water and performing ultrasonic treatment; preparing nano-scale waxy starch Colloid; the indica rice after ultrasonic treatment is mixed with the above-mentioned nano-scale starch colloid; the above-mentioned indica rice is directly used as a raw material for producing rice dumplings and sushi with low GI value. The taste of the indica rice obtained by the method of the invention is soft, sticky and easy to chew, and the digestion rate and GI value are significantly lower than that of boiled glutinous rice and sushi.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Liquid for preventing retrogradation of glutinous rice and frozen zongzi beverage containing liquid
ActiveCN111264674ALess prone to relapseImprove placement stabilitySugar food ingredientsFood ingredient as thickening agentBiotechnologyEdible oil
The invention relates to the technical field of glutinous rice retrogradation prevention, in particular to a liquid for preventing glutinous rice retrogradation and a frozen zongzi beverage containingthe liquid. The liquid for preventing glutinous rice retrogradation is obtained by mixing an emulsifier, edible oil and fat and a thickener solution, grinding and homogenizing, wherein the thickenersolution is prepared by mixing a thickener with water, immersing for swelling and dissolving; by grinding and homogenizing the mixed solution, the emulsifier, the edible oil and fat and the thickenersolution are mutually fused, all the materials are mutually matched, the retrogradation phenomenon is not likely to occur after the frozen beverage added with the glutinous rice retrogradation preventing liquid is frozen for a long time, the placement stability of the frozen beverage is greatly improved, and the shelf life is prolonged.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Chili oil
InactiveCN108450895AExtended shelf lifeGreat tasteNatural extract food ingredientsFood ingredient functionsNutrientStar Anises
The invention discloses chili oil. The chili oil is prepared from the following raw materials in parts by weight: 60 to 80 parts of rapeseed oil, 30 to 40 parts of dry red chilies, 10 to 20 parts of fresh heartleaf houttuynia herb, 5 to 7 parts of pungent litse leaves, 4 to 6 parts of grosvenor momordica leaves, 4 to 8 parts of hawthorn fruits, 2 to 4 parts of white sesame, 1 to 3 parts of star anise, 1 to 2 parts of fennel, 1 to 3 parts of tsaoko amomum fruits, 5 to 7 parts of raw ginger, 4 to 6 parts of garlic, 2 to 3 parts of cassia bark, 6 to 8 parts of cumin, and 4 to 8 parts of table salt. The chili oil is long in shelf life, contains no additive or preservative, and is green and healthy. With the added heartleaf houttuynia herb and grosvenor momordica leaves, the chili oil not onlyhas a smooth and viscous mouth feel, but also has the functions of clearing away heat, removing toxicity, benefiting qi and moistening the lung. The chili oil of the invention is thick and mellow in taste, delicate in mouth feel, rich in nutrients and unique in flavor, not only can be used as a seasoning for blended vegetables, but also can replace edible oil used for stir-frying vegetables, and can be taken by eaters as needed so as to be convenient and time-saving.
Owner:盘中林
Chili sauce
The invention discloses a chili sauce, which belongs to the field of food processing and comprises the following components in parts by weight: dried chili, black sesame, cooking wine, ginger, peanut powder, garlic, isatidis, monosodium glutamate, and table salt. The invention has a long shelf life, The chili sauce without any additives and preservatives, and adding Banlangen, has the effects of clearing away heat, detoxification, cooling blood, and relieving throat. The chili sauce is bright red in color, crisp and tender, fragrant and refreshing, and can maintain the original flavor and nutrition of chili value.
Owner:游文
Vinegar paste
PendingCN113881540AFit for consumptionAnti-inflammatoryVinegar preparationFood ingredient functionsBiotechnologyBlood pressure
The invention discloses vinegar paste. The vinegar paste comprises the following components in parts by weight: 20 to 40 parts of high-quality well water, 30 to 50 parts of wheat bran, 5 to 11 parts of rice, 8 to 12 parts of sticky rice, 8 to 12 parts of wheat, 1 to 3 parts of table salt and 1 to 3 parts of vinegar koji. According to the vinegar paste, the wheat bran, the rice, the sticky rice, the wheat, the table salt and the vinegar koji are added, so that the original effectiveness of the vinegar paste is kept, inferior raw materials are not doped, and the vinegar paste has the effects of resisting inflammation, regulating blood pressure and blood sugar and improving cardiovascular and cerebrovascular diseases, is sticky in taste, and is suitable for people of different ages to eat.
Owner:袁吉华
Royal jelly and hippophae rhamnoides fruit flavored yogurt and preparation method thereof
The invention provides royal jelly and hippophae rhamnoides fruit flavored yogurt and a preparation method thereof. The royal jelly and hippophae rhamnoides fruit flavored yogurt comprises 1-1.5% of royal jelly, 8-10% of hippophae rhamnoides fruit juice, 10-12% of whole milk powder, 6-8% of white granulated sugar, 0.3-0.5% of starch, 0.1-0.3% of lactic acid bacteria powder special for fermentationfor yogurt, and 67.7-74.6% of pure water. The preparation method comprises the following steps of adding the pure water to fresh hippophae rhamnoides fruits, performing pulping in a mashing machine,and after clarifying and filtering, using an edible baking soda solution of which the mass is 0.2% of that of the hippophae rhamnoides fruit juice for regulating the pH of the hippophae rhamnoides fruit juice to be 3.8-4.0 to obtain hippophae rhamnoides fruit juice; and then adding the whole milk powder, the white granulated sugar, the starch and the hippophae rhamnoides fruit juice to the pure water, performing stirring, after fine grinding and homogenizing as well as sterilizing and cooling, adding the royal jelly and a fermenting agent, performing filling and performing fermentation, Finally, the prepared royal jelly and hippophae rhamnoides fruit flavored yogurt is uniform in tissue state, milky in color, unique in flavor, rich in royal jelly and hippophae rhamnoides fruit taste and smell, viscous in mouth feel, moderate in sour and sweet degrees, long in aftertaste, rich in nutrients, simple in preparation technology, and batch production can be performed.
Owner:JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
A kind of extraction method of waxy corn pectin
ActiveCN105924542BReduce distractionsIncrease acquisition rateFood processingAnimal feeding stuffDecompositionBran
Owner:PINGLIANG JIAHE AGRI PROD PROCESSING
A kind of processing method of high-quality fresh wet rice noodles
The present invention proposes a processing method for high-quality fresh wet rice flour, comprising the following steps: S1, moistening the rice: taking a certain quality of indica rice, adding water to moisten the rice until the water content is 25%-35%; S2, grinding the flour: according to Grinding, sieving, and drying are carried out in sequence, and then sealed and stored at 1-28°C; S3, rice flour production: Weigh the indica rice flour obtained by S2 with a certain quality, then add the same quality of rice water, stir evenly, and place In a steamer, boil the water and steam for 5-25 minutes. After taking out the powder cake, knead and press it while it is hot, then roll it, and finally shape it. It is a mixture of deionized water and electrolyzed water with a volume ratio of 1:1 with rice water. The water is either acidic electrolyzed water with pH 2.5‑5.5 and available chlorine concentration (ACC)<15 mg / L or alkaline electrolyzed water with pH 9.5‑11.5. The method for improving the quality of fresh and wet rice noodles of the present invention is simple and easy to operate, more importantly, it is green, environmentally friendly and healthy, and is worthy of popularization and application.
Owner:YUNCHENG UNIVERISTY
Preparation method of edible meal replacement powder suitable for patients with cerebral hemorrhage
InactiveCN107874252AGood treatment effectHave a feeling of satietyFood dryingFood ingredient functionsMeal replacementRegimen
The invention discloses a formula of edible meal replacement powder suitable for patients with cerebral hemorrhage, relating to the technical field of diet therapy regimen. According to the formula, the edible meal replacement powder comprises the following components in parts by weight: 100-200 parts of burdock, 200-300 parts of konnyaku, 4-8 parts of agaric, 150-300 parts of carrots, 50-100 parts of raw sargassum fusiforme, 100-150 parts of cress, 0.5-1 part of sesames and 20-50 parts of longan aril. In addition, the invention further discloses a preparation method of the formula of the edible meal replacement powder suitable for patients with cerebral hemorrhage. The raw and auxiliary materials in the meal replacement powder provided by the invention have the effects of adsorbing sodium, reducing the content of sodium in the body and promoting blood circulation to remove blood stasis, so that the aim of lowering the blood pressure is achieved. The edible meal replacement powder disclosed by the invention has an excellent effect of treating the patients with cerebral hemorrhage, and enables an eater to produce satiety.
Owner:WUHU NOKAN BIOTECH
A kind of instant highland barley slices and its processing method
Owner:昌都市君亲农业科技开发有限公司
Protein-rich quinoa vegetarian diet health porridge and preparation method thereof
InactiveCN108850804AStable traitsDelicate tasteFood ingredient as mouthfeel improving agentAnti nutrientsHigh protein food
The invention discloses protein-rich quinoa vegetarian diet health porridge and a preparation method thereof, belonging to the technical field of health food. The protein-rich quinoa vegetarian diet health porridge is prepared from the following raw materials in parts by mass: 80-100 parts of rice, 60-80 parts of sticky rice, 40-50 parts of quinoa kernels, 20-30 parts of oat kernels, 10-15 parts of peanut kernels, 10-20 parts of red beans, 10-20 parts of mung beans, 10-20 parts of red dates, 20-30 parts of soy protein concentrate and 8-12 parts of edible alkali. The vegetarian diet health porridge is prepared by taking the rice and the sticky rice as main raw materials, the high protein food materials such as the quinoa kernels, the oat kernels and the peanut kernels are supplemented for use, and the soy protein concentrate is collocated for increasing the protein content and amino acid types of the vegetarian diet health porridge; the health porridge contains all of eight essential amino acids needed by a human body, is especially rich in lysine absent in plants, does not contain soybean anti-nutrient factor, and is high in digestibility, rich and balanced in nutrition, stable incharacters, fine and smooth in mouth feel and suitable for all people, thus being an ideal green health food.
Owner:武汉市经远知识产权服务有限公司
Preparation technology of fermented corn thick soup filled beverage
The invention provides a preparation technology of a fermented corn thick soup filled beverage. The preparation technology comprises the following steps of S10, crushing corn; S11, adding alkali, and performing boiling with water; S12, adding water, and performing grinding to obtain pulp; S13, performing enzymolysis twice; S14, performing saccharification treatment; S15, performing fermentation treatment; S16, performing homogenizing and canning; and S17, performing warehousing and storage. According to the preparation technology disclosed by the invention, a modern biological fermentation technique is adopted, the defects existing in the prior art are overcome, and the corn fermented filled beverage which has improved eating mouth feel and increased nutrient values, and is convenient to eat, unique in flavor, excellent in quality and nutrient and health-care is provided. The modern biological fermentation technique is adopted, so that the production technology of a corn beverage of new varieties is developed, the produced corn fermented beverage has the advantages of being mellow in fragrance, refreshing in mouth feel, pleasant in fragrance and refreshing in taste, development prospects are developed for the application of biotechnology in deep processing of agriculture products, and a new way is developed for the transformation of the corn as food grains for value increase.
Owner:陈红庆
A kind of Lactobacillus gasseri and its application in the preparation of fermented milk
ActiveCN110577912BNon-pathogenicGrowth inhibitionMilk preparationBacteriaBiotechnologyProbiotic bacterium
The invention belongs to the field of fermented milk products, and discloses a Lactobacillus gasseri and its application in the preparation of fermented milk. The strain is Lactobacillus gasseri (Lactobacillus gasseri) LGZ 1029, which was deposited in April 16, 2019. Guangdong Microbial Culture Collection Center, abbreviated as GDMCC, the strain collection number is GDMCC No:60641. The invention uses the probiotic Lactobacillus gasseri LGZ 1029 as a starter, and mixes it with traditional fermented milk fermentation strains to ferment the fermented milk liquid to prepare the Lactobacillus gasseri fermented milk. The process of the invention is simple, greatly shortens the fermentation time, and the fermented milk produced has moderate acidity, high number of viable bacteria, no whey precipitation, better rheological properties and water holding capacity, sticky, delicate taste and aroma The ingredients are rich, and the number of viable bacteria is still 10 after 28 days of storage at 4°C. 7 CFU / mL or more.
Owner:SOUTH CHINA UNIV OF TECH
Litchi milk
The invention discloses litchi milk which is prepared from the following raw materials in parts by weight: 20-40 parts of litchi, 10-30 parts of longan, 10-30 parts of pitaya, 10-30 parts of mangosteen, 200-400 parts of milk, 5-15 parts of purple potatoes, 5-15 parts of yams and 5-15 parts of white fungus. The litchi milk tastes sticky, mellow, sweet but not greasy, silky and tender.
Owner:张美丽
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