17results about How to "Strong aroma" patented technology

The invention discloses a processing method of green tea with high fragrance and strong taste. The processing method comprises the following steps: picking: selecting fresh tender leaves of tea trees without plant diseases and insect pests; spreading for airing and withering: spreading and spreading the picked tender leaves in a withering trough; pan-firing: putting the spread and aired tea leaves in a pan-firing device for treatment; softening: putting the tea leaves subjected to fixation on a softening device; performing rolling: performing rolling in a manner of applying pressure in sections; 5-7 minutes after rolling is finished, the tea leaves are placed in the pan-firing device to be subjected to secondary pan-firing, and the secondary pan-firing is carried out in four stages according to temperature and rotating speed differences. Nutrient substances of the green tea can be fully reserved in the whole process, the quality and taste of the tea are improved, and the tea is green in color, rich in fragrance and mellow in flavor through the processing method.

The invention discloses a lamb scorpion hotpot seasoning and a preparation method of a lamb scorpion hotpot, and relates to the technical field of lamb scorpion hotpot preparation. The preparation method comprises the following steps: heating rapeseed oil and beef tallow, adding thick broad-bean sauce, chopped chilli sauce, oyster sauce, dried scallop and abalone juice, garlic cloves, rock candy, soy sauce, salt, amomum cardamomum, rhizoma kaempferiae, galangal and amomum tsao-ko, and slowly frying with soft fire until the fragrance is overflowing and the color is uniform to obtain sauce; putting 1-2kg of cleaned chicken and 45-55kg of lamb scorpions into a pot, adding water until all the food materials are covered, adding cut scallions, ginger and Chinese prickly ash, boiling with big fire, then turning to small fire, and slowly stewing for 2 hours, so that the lamb scorpions and the chicken fully absorb soup, and the meat becomes crisp and rotten; after stewing is completed, solid impurities in the sauce are filtered out, the sauce is poured into a pot containing the lamb scorpions and the chickens, and stewing continues to be conducted for 1.5-2 h till soup is thick. Through specific stir-frying and stewing processes, the lamb scorpion hotpot has rich fragrance and unique taste. Meanwhile, the combination of various seasonings not only improves the flavor of the food, but also enriches the nutritional ingredients, and meets the requirements of modern people on healthy diet.

This invention relates to the field of microbial technology, specifically to Kluyveromyces martensii YF51-1 and its application in semi-dry fermented whey wine. This strain can efficiently ferment lactose and galactose, while also exhibiting a high ABTS scavenging rate. The fermentation broth contains a high amount of amino acid nitrogen. Under conditions where sucrose is present, the amino acid nitrogen content in the sweetened whey fermentation broth is significantly higher than that in the unsweetened whey fermentation broth. Through process optimization, the optimal fermentation conditions for strain YF51-1 were obtained, ultimately producing a semi-dry whey fermented wine with a rich aroma and a sweet and sour taste, achieving an amino acid nitrogen content of 0.337 g / L, significantly higher than existing technologies. Through optimization of the freeze-drying process, a freeze-drying protectant suitable for strain YF51-1 was derived. This protectant consists of mannose, corn steep liquor powder, lysine, and calcium chloride. After optimization, this protectant demonstrates good protective effect on the strain, with a survival rate of up to 97.22%.

The application discloses crab flavor essence and a preparation method thereof. The crab flavor essence comprises the following raw materials in mass parts: butyl acetate 8-12 parts, dimethyl disulfide 5-9 parts, 2-acetylthiazole 4-7 parts, pyridine 2-5 parts, furfural 6-10 parts, 2-pentyl furan 3-8 parts, alcohol compound 7-11 parts, ketone compound 9-14 parts, aldehyde compound 6-11 parts, and pyrazine compound 8-13 parts. The alcohol compound, the ketone compound, the aldehyde compound and the pyrazine compound are added into butyl acetate, dimethyl disulfide, 2-acetylthiazole, pyridine, furfural and 2-pentyl furan to prepare the crab flavor essence with rich crab meat aroma, high sweet taste and high crab meat taste.

The invention provides a red rice wine with low biogenic amine content and a brewing method thereof, comprising the following steps: preparing a mixed powder of polygonatum and astragalus; soaking rice; premixing: draining the soaked red rice, adding the mixed powder of polygonatum and astragalus, and fully stirring and mixing; steaming; cooling and dropping into a jar; pre-fermentation; post-fermentation to obtain the rice wine; clarifying and filtering; decocting and filling to obtain the finished rice wine. The invention adds polygonatum and astragalus before steaming, which can significantly reduce the biogenic amine content in the red rice wine. Polygonatum and astragalus are selected as raw materials, and after grinding, they are steamed together with the soaked red rice, instead of adding polygonatum and astragalus to water and pulping and then adding them to the steamed raw materials for fermentation. The increased cooking process can improve some bad flavors introduced by the addition of polygonatum and astragalus to a certain extent, and reduce the content of biogenic amines in the final rice wine product, which is of great significance for improving the edible safety of the rice wine product and increasing the nutritional value of the product.

This invention belongs to the field of food technology, specifically relating to a fermented tomato cube and its preparation method. The preparation method includes the following steps: (1) Peel and seed fresh tomatoes, cut them into cubes, sterilize them, and place them in a sterile fermentation container. First, add *Lactobacillus casei*, mix evenly, and anaerobic ferment. Then, add *Lactobacillus rhamnosus*, mix evenly, and continue anaerobic fermentation. After sterilization, fermented tomato cubes are obtained; (2) Wash and peel onions, cut them into cubes, and pre-cook them to obtain pre-cooked onion cubes; (3) Mix the fermented tomato cubes, pre-cooked onion cubes, and seasonings evenly, cook at 80-85℃ for 20-25 minutes, and cool to room temperature to obtain fermented tomato cubes. The preparation method of this invention can ensure the efficient increase of total phenols in fermented tomato cubes while reducing the degradation of lycopene, achieving synergistic optimization of the nutritional quality of fermented tomato cubes, and improving the sensory quality of the final product.

The present application relates to a high-yield Morchella MZ-12 and its cultivation method, belonging to the technical field of edible mushroom cultivation. The present application uses chemical reagent N-methyl-N'-nitro-N-nitrosoguanidine (NTG) mutagenesis method to first obtain a Morchella MZ-12, which is preserved in the China General Microbiological Culture Collection Center on March 23, 2023, with the preservation number of CGMCC No.40394; the strain has a shortest mushroom growth time shortened by 10 days compared with the original Morchella strain, has a higher yield, has a strong resistance to Streptomyces, has genetic stability, has a more thick and elastic flesh compared with the known Morchella varieties, has a more rich aroma, and has a better commodity nature.

The utility model discloses a tea perfuming device for tea powder preparation, which comprises a base, the outer wall of the top of the base is fixedly connected with a driving seat, the inner wall of the driving seat is slidably connected with a stirring barrel, the tea perfuming device further comprises a spraying device, and the outer wall of the bottom of the spraying device is fixedly connected with the outer wall of the top of the driving seat; the utility model relates to the technical field of tea perfuming, according to the spraying device, through the cooperation of a spraying head and a spraying pipe, a water pump rapidly pumps perfume liquid in a spraying box, the perfume liquid is timely conveyed to the spraying head through a water outlet pipe and the spraying pipe and pushes a rotating paddle to rotate, and the rotating paddle drives the whole spraying head to slide and rotate along an annular groove through a rotating shaft; the atomized spice liquid is uniformly sprayed on the tea leaves through the atomizing nozzle, the stirring barrel can be heated through the heating plate arranged on the inner wall of the driving seat, and the tea leaves can better absorb the fragrance of the spice liquid by properly increasing the temperature.

The invention discloses a method for making high-temperature yeast by taking highland barley as a main raw material. The method comprises the following steps: S1, selecting raw materials: selecting high-quality highland barley, wheat and peas which are full in grains, free of impurities and mildew, removing dust, removing impurities, removing stones and selecting; step S2, primary crushing: crushing the selected peas into 4-6 peas, and ensuring that the fine powder passing through a 12-mesh sieve hole is 17 + / -3% and the whole grain is less than or equal to 1.5%; the invention relates to the technical field of preparation of high-temperature yeast. A sensory product of the highland barley high-temperature yeast shows unique advantages of the highland barley high-temperature yeast. Compared with conventional high-temperature yeast, the highland barley high-temperature yeast has the advantages that the highland barley high-temperature yeast is rich in yeast fragrance and remarkable in sauce flavor, and additionally has caramel fragrance and special fragrance of dark chocolate cakes, and due to the characteristics, the highland barley high-temperature yeast is richer and more complex in flavor expression.

The present invention provides a functional coffee based on chlorogenic acid and a processing method thereof, comprising the following steps: step 1, shearing a coffee concentrate using a shearing device; step 2, freeze-drying the coffee concentrate after the shearing treatment to obtain freeze-dried coffee; step 3, mixing the freeze-dried coffee obtained in step 2 with chlorogenic acid or a plant extract containing chlorogenic acid to prepare functional coffee. After the coffee concentrate is sheared, the solubility of the functional ingredient chlorogenic acid can be increased, and the dissolution rate of the functional coffee can be improved.

The present invention provides: coffee beans richer in 2-phenylethanol, which has an influence on coffee flavor, than conventional ones; and a method for producing such coffee beans. An aspect of the present invention provides coffee beans containing at least 9 ppm of 2-phenylethanol. Another aspect of the present invention provides a method for producing coffee beans containing at least 9 ppm of 2-phenylethanol, comprising a step (i) of adding to raw material beans a yeast, and at least 0.01 g of phenylalanine per 1 kg of the raw material beans, in which the raw material beans are coffee cherries, wet parchment obtained by removing outer skin and pulp of coffee cherries, unroasted coffee beans, or a combination of at least two thereof; and a step (ii) of fermenting the raw material beans with the yeast and phenylalanine added.

This invention discloses an electronic atomizing liquid and its preparation method. By weight, the electronic atomizing liquid comprises: 1%–29.5% oil-soluble flavoring agent, 0–10% flavoring agent, 0–5% nicotine or nicotine salt, 0%–4.8% surfactant, 0.2%–14.9% co-surfactant, and 50%–98% carrier, wherein the carrier comprises one or more of propylene glycol, glycerol, and water. Through the action of the surfactant and co-surfactant, the electronic atomizing liquid is stable and does not become cloudy, exhibits good sensory evaluation after atomization, and has a rich and consistent aroma.

The invention discloses a ground tea processing technology, and relates to the technical field of tea processing. The processing technology of the ground tea comprises the following steps: shading, picking, withering, de-enzyming, cooling scattered leaves, dehydrating, drying, re-drying and separating stems and leaves. According to the invention, the green fresh leaves of a whitening tea tree variety 'Baiyan No.1' with relatively high free amino acid content are used as raw materials for processing the matcha, and the prepared matcha finished product is fresh and mellow in taste, relatively low in bitterness and relatively suitable for making the matcha. According to the method, the utilization rate of the'white-leaf No.1 'tea leaves in the non-whitening period is increased, the variety advantages of the'white-leaf No.1' tea leaves are fully played, the economic benefits of the tea industry are increased, the diversified utilization of'white-leaf No.1 'tea tree resources is realized, and the method has a wide market popularization prospect.

The invention discloses a preparation method of a sticky rice fragrance extract. The preparation method comprises the following steps: distilling, preparing combined macroporous adsorption resin, adsorbing, eluting and concentrating. Wherein the combined macroporous adsorption resin is prepared by uniformly mixing medium-polarity macroporous adsorption resin and non-polar macroporous adsorption resin according to a weight ratio of 1: (1.2-0.8), then soaking with water, soaking with absolute ethyl alcohol and washing with water. During adsorption, the combined macroporous adsorption resin and the condensate obtained by distillation are mixed, and the mixture is oscillated and adsorbed on a shaking table oscillator; and eluting with an ethanol solution to obtain an eluent, and concentrating to obtain the glutinous rice aroma extract. According to the preparation method of the glutinous rice flavor extract, the macroporous adsorption resin is combined to capture and adsorb the first flavor substance in the condensate, and the obtained glutinous rice flavor extract has natural glutinous rice fragrance and fragrance, and is rich and vivid in fragrance and lasting in fragrance. The invention also provides the glutinous rice fragrance extract and the glutinous rice essence.

This invention belongs to the field of deer antler mushroom drying technology, specifically a heat pump drying device and method for deer antler mushrooms, including a dryer body; a door is rotatably installed on one side of the dryer body, a hot air vent is fixedly installed at the bottom of the dryer body, and several perforated trays are installed above the hot air vents. Each perforated tray has an adjustment component on one side and an auxiliary component on the other side. A dehumidification port is fixedly installed on one side of the dryer body. Through the adjustment components, in the later stages of drying, as the deer antler mushrooms gradually dry, the spacing between the perforated trays is reduced, enhancing heat transfer to the mushrooms. This avoids the problem of over-drying, causing the mushrooms to crack, darken in color, and decline in quality due to a fixed spacing, which would otherwise keep them in a strong ventilation and drying environment. This improves the efficiency of heat transfer in the later stages of drying, thereby improving the quality of the deer antler mushrooms.

The invention provides a high-stability roasted nut and a processing method thereof. The high-stability roasted nut comprises nut raw materials, seasonings, liquorice, pepper, fennel, galangal and a sweetening agent. Various spices and seasonings are combined for use, so that the roasted seeds and nuts have complex and rich flavors, are salty, fragrant and sweet, and also have unique flavors of spicy and spices. According to the processing method disclosed by the invention, the structure and quality of the grease are protected, the oxidation resistance of the roasted nut food is improved, nutrients and flavor substances in the food can be well reserved, and the prepared roasted nut food is pure in taste, rich in fragrance, long in shelf life and good in market potential.

The invention discloses a pet food capable of improving peculiar smell of excrement and a preparation method of the pet food. The pet food comprises pet base food and a material mixing layer from inside to outside, the surface of the pet base food is wrapped with the material mixing layer, the pet base food comprises, by weight, 60-70 parts of pet base food and 30-40 parts of the material mixing layer, and the material mixing layer comprises, by weight, 60-70 parts of livestock and poultry viscera protein ferment powder, 10-15 parts of radix puerariae extract, 5-8 parts of animal grease and 5-10 parts of fructo-oligosaccharide. At least one isolating layer is arranged between the pet base food and the mixed material layer, and the weight of the isolating layer is 2-5% of the total weight of the pet food. The prepared pet food is of a multi-layer structure, the middle is of an isolation layer structure of a macroporous structure, the isolation layer adopts a radix paeoniae alba total saponin extract with deodorization and ammonia reduction effects, livestock and poultry viscera protein ferment powder is adopted in a mixing layer, livestock and poultry viscera protein is fermented and decomposed to obtain small molecule peptides and short-chain fatty acid, and the small molecule peptides and the short-chain fatty acid are mixed with the isolation layer. Peculiar smell in excrement of pets is reduced, palatability is good, and market application prospects are wide.