31results about How to "Sticky texture" patented technology

The invention discloses a yoghourt fermenting agent and a preparation method thereof. The yoghourt fermenting agent consists of two kinds of freeze-dried bacterium powder namely lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subspecies bulgaricus) NJ 441 and streptococcus thermophilus (Streptococcus thermophilus ) NJ21, wherein the NJ 441 has the main effect of acid production, so that the pH value of the yoghourt obtained through fermentation of the NJ 441, is slightly higher than that of the yoghourt which is obtained through fermentation of lactobacillus delbrueckii subspecies bulgaricus sold in the market, and the differences are reflected in the mouth feel that the yoghourt which is obtained through the fermentation of bacteria disclosed by the invention is sour and soft rather than irritant or strong; fermentation experiments are performed on milk through the NJ21 in a composition, people find that the yoghourt which is obtained through the fermentation of the NJ21 is glutinous and soft in texture and just melts in the mouths, the texture and the mouth feel of the yoghourt are improved, besides, the curding time is short, the production efficiency is improved, and the fermentation cost is reduced.

The invention provides a method for separating discolored chili extract from chili pigment in crude products of chili extract, which relates to a process for separating discolored chili extract from chili pigment. The method comprises the following steps: (1) soaking macroporous molecular adsorption resin by ethanol; (2) fully dissolving the crude products of chili extract by the ethanol; (3) injecting the chili extract solution into a chromatography column in which the molecular adsorption resin is filled, and standing; (4) enabling the solution to flow out of the chromatography column; (5) leaching by clear water; (6) eluting the chromatography column by the ethanol solution; (7) mixing the eluent and the ethanol effluent liquid, and carrying out decompression concentration to obtain the discolored chili extract; (8) eluting the chromatography column by normal hexane; and (9) collecting the eluent in the step (8), and carrying out decompression concentration to obtain the chili pigment without pungency. The invention overcomes the defects in the process of producing the discolored chili extract by activated carbon and diatomite, realizes the large-scale industrialized production of the discolored chili extract, can recycle the chili pigment to refine high-grade chili pigment, and is a cleaning project with low energy consumption and high efficiency.

The invention discloses a pyramiding breeding method for a rice blast resisting rice variety with the excellent taste. The method comprises the steps that Wu rice 13 and Guandong 194 are selected to be hybridized and matched; then the generation F1 and Wu rice 15 are subjected to multiple crosses, the generation F2 and the generation F3 are subjected to single plant mixed harvesting, marker-assisted selection of dark endosperm mutant genes and rice blast resisting genes is carried out on the product, the obtained dark endosperm mutant gene type is Wx-mqWx-mq, and the obtained rice blast resisting gene type is a three-gene homozygote of Pi-taPi-ta and Pi-bPi-b; subsequent generations are subjected to yield and agronomic trait selection, and rice blast resisting high-yield rice with stable and uniform agronomic traits and the excellent taste is bred on the generation F7. The rice is high in yield and resistant to rice blast and stripe virus diseases, the flexibility of sticky rice and the elasticity of polished round-grained rice are integrated, the taste and quality are very good, the rice is planted in Huaibei and the central region in Jiangsu province under the condition of high and medium fertility, and wide application prospects are achieved.

The invention relates to a breeding method of rice with good taste, which belongs to the rice hereditary improvement and biotechnology application field. Wuxiangjing14 of the Jiangsu high-yielding non glutinous rice variety is hybridized with Guandong 194 of the high quality non glutinous rice variety to fit a group; F4 begins to select an individual plant; F5 begins to perform molecule labeling auxiliary selection, a good taste variety Nanjing 46 with stable and consistent economical character is obtained, and the mutant gene type of the dark endosperm thereof is Wx-mqWx-mq. The rice variety of the Nanjing 46 carrying the mutant gene locus is breeded, the appearance of the endosperm is nebulous and milk-white, has a little worse transparence, runny rice quality, and transparent and bright surface, synthesizes the flexibility of sticky rice and the elasticity of rice, the cold rice is not hard, the taste and the quality are very good. The breeding method of rice with good taste has wide application prospect in the areas where the late round-grain nonglutinous rice is planted, such as Jiangsu, Shanghai, and Zhejiang, etc.

The invention discloses a method for manufacturing reclaimed soil with iron tailings; the method comprises: collecting iron tailings, quaternary-system secondary losses and organic material respectively, and getting ready for use; mixing well the iron tailings, the quaternary-system secondary losses and the organic materials according to a mass ratio of (45-55):(40-50):5 to obtain reclaimed soil; the organic material is decomposed waste of livestock and poultry industry or composed sludge discharged by urban domestic sewage plants. According to the method for manufacturing reclaimed soil with iron tailings, the iron tails, sludge and livestock and poultry industry waste are used as materials to manufacture reclaimed soil, a mine can be greened, and the wastes such as iron tailings and sludge are utilized comprehensively, the usage of land resources is reduced, and the environment is protected.

A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.

The invention provides tumorous stem mustard flavor tea drink and a preparation method thereof. The tumorous stem mustard flavor tea drink comprises, by mass, 10-30 parts of tumorous stem mustard juice, 20-40 parts of tea liquor, 5-25 parts of a sweetening agent, 0.15-0.35 part of a sour agent and 0.05-0.1 part of a food stabilizer. The preparation method comprises the following steps that the tumorous stem mustard is subjected to cutting, blanching, cleaning, old tendon removing, juice squeezing and filtering, and the tumorous stem mustard juice is obtained; tea and water are mixed and then subjected to heat extraction, and tea extract liquid is obtained; the tea extract liquid is subjected to filtering, color protecting by adding Vc and centrifugal treating, and the tea liquor is obtained; the tumorous stem mustard juice, the tea liquor, the sweetening agent, the sour agent and a food thickening agent are mixed, and mixed liquid is obtained; and homogenizing and sterilizing treatment are conducted on the mixed liquid, and the tumorous stem mustard juice flavor tea drink is obtained. The tumorous stem mustard flavor tea drink has no bitter taste and mustard taste, the sour and sweet degree is suitable, fresh and delicious flavors of the tumorous stem mustard and tea are obvious, the whole texture of the drink is uniform, the phenomenon of stratified precipitation does not occur, and uniformity and stability are good.

The invention discloses a tomato fermented product and a preparation method thereof. The preparation method comprises the following steps: (1) screening raw materials by using a color selector; (2) cleaning and preparing the raw materials; (3) performing vacuum homogeneous emulsification; (4) performing vacuum low-temperature concentration; (5) performing anaerobic biological enzymolysis; (6) performing anaerobic fermentation; and (7) performing filling and sterilizing. According to the preparation method disclosed by the invention, the raw materials are screened by using the color selector, and green and yellow tomatoes are selected from the raw materials, so that the adverse effects of the green and yellow tomatoes on the color and flavor of the product can be removed to the greatest degree, and the color and flavor of the product are guaranteed to the greatest degree; and moreover, by using the vacuum low-temperature concentration and vacuum homogeneous emulsification method, the instability of lycopene caused by temperature and oxygen can be effectively reduced, and the lycopene content in the product is effectively improved.

To provide tissue paper with an excellent “moist texture” and high “smooth texture.”

2-ply tissue paper is characterized by the basis weight per ply being 15 to 18 g/m², the 2-ply paper thickness being 135 to 160 μm, and containing 2.9 g/m² or more and 8.0 g/m² or less of chemical agent which contains glycerin and 1,3-propanediol in a total amount of 83.7 mass % or more, wherein the mass ratio of glycerin and 1,3-propanediol is 1:0.04 or more and 1:5.58 or less.

The invention provides a greening dust suppression method for bare severe saline-alkaline soil. The method includes that a matrix is laid on to-be-greened bare severe saline-alkaline soil, and seedingor cuttage is performed on the matrix. Greening of coastal blow-fill severe saline-alkaline soil higher than 20g/kg in salt content can be realized, and accordingly dust suppression and environment protection are realized. The method is free of salt elimination projects and soil amelioration. Compared with existing saline-alkaline greening techniques focusing on 'soil amelioration' and 'salt elimination projects', the method has advantages that project amount is sharply decreased, maintenance input is avoided, low cost is realized, and the construction cost is only 5%-10% of that of the existing saline-alkaline greening techniques; in addition, wastes and natural rainfall can be effectively used, and greening of the bare saline-alkaline soil, dust suppression and environment protection are realized.

The invention provides a preparation method of strawberry cheese flavored yoghurt, which comprises the following steps: purifying milk: removing impurities in the milk through centrifugal action of raw milk, purifying the milk, cooling and storing; burdening: heating the stored raw milk, adding the whey protein powder, circularly stirring, and standing for hydration; after hydration, adding auxiliary materials including white granulated sugar, sweetened condensed milk, single cream and strawberry cheese jam, and stirring to obtain a mixed ingredient emulsion; performing temporary storage: cooling the obtained mixed ingredient emulsion, fixing the volume, and performing temporary storage; homogenizing: introducing the temporarily stored emulsion into a sterilization machine for homogenizing; pasteurization: the homogenized emulsion is sterilized; performing cooling after sterilization; inoculating: adding a leavening agent at the temperature of 2-6 DEG C for inoculating, and stirring after inoculating, so that the leavening agent is fully mixed with the emulsion; and filling, preserving heat and fermenting: after fermentation is completed, cooling, refrigerating and storing, so as to obtain the final flavored yoghurt product after refrigerating.

The invention relates to sour almond milk and a preparation method thereof, and belongs to the field of vegetable protein products. According to the invention, almonds are used as a main raw material,milk and cane sugar are used as auxiliary materials, the almonds are ground into a thick liquid to obtain almond juice, and lactic acid bacteria are used for fermentation to prepare the sour almond milk. The prepared sour almond milk has the characteristics of nutrients, health, mellow taste and thick texture, can enrich the variety of almond beverages, and can also fill up the vacancy of the vegetable protein beverage market.

The invention relates to the technical field of microorganisms, and discloses lactobacillus helveticus, a direct vat set starter for high-yield GABA and application of the direct vat set starter. The direct vat set starter comprises lactobacillus helveticus 3878 and streptococcus thermophilus 3881 which are both preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation numbers of the lactobacillus helveticus 3878 and the streptococcus thermophilus 3881 are CGMCC No.21812 and CGMCC No.21811 respectively. After the two strains are compounded, the two strains can play a synergistic role, and compared with a single strain, the strain has higher gamma-aminobutyric acid production efficiency.

The present invention provides noodles which are rich in dietary fiber and low in carbohydrate but have an excellent texture. The present invention also provides a noodle mix comprising from 10 to 60% by mass of an indigestible starch derived from one or more of wheat, tapioca, corn and sweet potato, and from 5 to 30% by mass of a modified starch having a gelatinization starting temperature lower than that of a raw material starch thereof by 0.1° C. or more, and the mix having a protein content of 8 to 20% by mass.

The invention belongs to the field of milk products and particularly relates to a formula of low-fat sour milk. The formula comprises the effective components: milk, white granulated sugar and inulin. Every 1000L of low-fat sour milk is prepared by the following components by weight: 860-930L of raw milk, 60-85kg of white granulated sugar, 6-13kg of a stabilizing agent, 8-13kg of inulin, 4-5.8kg of polydextrose, 420-480ml of sour milk essence, 120-180ml of cream essence, 115-135DCU of strain and the balance of purified water. The low-fat sour milk prepared according to the technical scheme is fine and smooth in mouthfeel, thick in texture and moderate and tasty in sour flavor and is beneficial to improving the acceptance of consumers for the low-fat milk.

The invention relates to the field of dairy products fermented by taking beans as raw materials, in particular to a preparation method of compound fermented soybean milk. The compound fermented soybean milk is prepared by mixing black soybean powder and soybean powder according to a certain proportion to obtain a mixed soybean powder, and performing the steps of material dissolving, homogenizing, sterilizing, inoculating, fermenting and the like. The prepared compound fermented soybean milk has greater advantages in nutritional ingredients such as high-quality protein, dietary fiber, unsaturated fatty acid, trace elements, vitamin E, anthocyanin and isoflavone, has unique flavor in taste, and is higher in acceptability of consumers; in the preparation process, no waste residue is generated, the cost is saved, and the environment pollution caused by waste residue discharge is avoided.