78results about How to "Strong aroma" patented technology

The invention belongs to the technical field of white spirit brewing, and particularly relates to bacillus velezensis BL-LM and application thereof in preparation of special-flavor white spirit yeast. The bacterial strain is classified and named as Bacillus velezensis, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.30130. The invention further discloses a preparation method of the bacterial strain. When the bacillus velezensis BL-LM is added into starter propagation raw materials, in the starter propagation process, the top fire temperature of a starter blank is high, the temperature rising time is long, the liquefying power and saccharifying power activity of the starter blank is higher, the capacity of producing white spirit characteristic flavor substances such as pyrazines, guaiacol and 4-vinyl guaiacol is higher, and the content of organic acid is high. The bacillus velezensis BL-LM disclosed by the invention has a relatively good promotion effect on physicochemical property optimization and flavor substance generation of the specially-fragrant yeast, and has a very obvious effect in the aspect of modifying the quality of the specially-fragrant yeast.

According to the probiotic agent for enhancing the immunity and improving the intestinal flora and the application of the probiotic agent, five specific different types of bifidobacterium strains are compounded, potential interaction exists among the five strains, and the five strains can cooperate with one another, so that the effect of enhancing the immunity and improving the intestinal flora is achieved. The bifidobacteria has the advantages that the bifidobacteria has synergistic interaction in the aspects of promoting the growth of immune organs and increasing the total quantity and diversity of intestinal flora, the bifidobacteria is matched with basic fermentation strains for yogurt fermentation, meanwhile, the composite prebiotics are added for synergistic yogurt fermentation, the quantity of the bifidobacteria at the end of a shelf life after the yogurt fermentation is finished is still not less than 1 * 10 < 8 > CFU / mL or 1 * 10 < 8 > CFU / g, and the content of the bifidobacteria is not less than the stability of lactic acid bacteria in the yoghourt is remarkably improved, so that the number of viable bacteria which enter the intestinal tract of a human body and play roles is remarkably increased, and the yoghourt has relatively good tolerance in the intestinal tract; the prepared yoghurt is fine and smooth in texture, rich in taste and rich in fragrance; in addition, the immune decline and intestinal flora disorder caused by cyclophosphamide (CTX) can be remarkably improved, and a positive effect on immunological enhancement is achieved.

The invention discloses a cultivation and production technology of a flue-cured tobacco variety Yuzhou 201. The cultivation and production technology comprises the following steps: (1) selecting a tobacco field; (2) performing winter ploughing and ridging; (3) sowing time; (4) scientific transplanting; (5) balanced fertilization; (6) field management; (7) tobacco field plant protection; (8) harvesting; and (9) tobacco leaf baking. The tobacco leaves planted and harvested through the method are high in quality, sensory evaluation results show that the smoking quality of the tobacco leaves meets industrial requirements, and the overall sensory quality of the tobacco leaves planted through the method shows that the tobacco leaves are rich and comfortable in fragrance, good in fragrance quality, obvious in sweetness, high in fragrance amount, high in smoke concentration and moderate in strength; the high-quality strong-flavor tobacco leaf raw material is high in quality, low in irritation, comfortable in aftertaste, small in offensive odor and high in overall smoking quality, and meets the requirements of high-grade cigarettes.

The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. The method specifically comprises the following steps: (1) performing enzymolysis on lemon pomace, filtering, and drying to obtain enzymolysis lemon pomace; (2) mixing wort, humulus lupulus and the enzymolyzed lemon pomace obtained in the step (1), decocting, and filtering to obtain a to-be-fermented liquid; (3) inoculating beer yeast into the to-be-fermented liquid obtained in the step (2), and fermenting to obtain beer fermentation liquid; (4) performing mixed fermentation on the to-be-fermented liquid obtained in the step (2), the enzymolysis lemon pomace obtained in the step (1) and zymophyte to obtain lemon fermentation liquid; and (5) mixing the beer fermentation liquor obtained in the step (3) with the lemon fermentation liquor obtained in the step (4) to obtain the lemon beer. The lemon beer prepared by the method disclosed by the invention has obvious lemon fruit flavor and fragrance, is good in taste, mellow in bouquet taste, pure in wine body and free from peculiar smell, and is suitable for people of all ages to drink.

The invention discloses a planting management method of flue-cured tobacco variety Heiluo No.1, and relates to the technical field of flue-cured tobacco planting, comprising the following steps: (1) tobacco field selection; (2) performing winter ploughing and ridging; (3) sowing time; (4) scientific transplanting; (5) balanced fertilization; (6) field management; (7) tobacco field plant protection; (8) harvesting; the tobacco leaves planted and harvested through the method are high in quality, the smoking quality requirement of the tobacco leaves is reflected through a sensory evaluation result, and the overall sensory quality of the tobacco leaves planted through the method shows that the tobacco leaves are rich and comfortable in fragrance, good in fragrance quality, obvious in sweetness, moderate in fragrance amount, medium in smoke concentration, moderate in strength and small in irritation; the tobacco is a high-quality tobacco raw material which is comfortable in aftertaste, light in offensive odor and high in overall smoking quality and meets the requirements of high-grade cigarettes.

The invention relates to the technical field of rice and ratooning rice aroma enhancement, and discloses a ratooning rice organic aroma enhancer and an aroma enhancement method, the ratooning rice organic aroma enhancer comprises the following raw materials by mass: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of a hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of ammonium dihydrogen phosphate and 0.5-1.5 parts of diethyl aminoethyl hexanoate. According to the scheme, the ratooning rice organic flavor enhancer adopts various organic substances such as the aginomoto residues and the hair extract, the content of 2-acetyl-1-pyrroline (2-AP) of the aroma of the ratooning season brown rice can be remarkably increased, the quality of the ratooning season rice can be effectively improved, meanwhile, green organic cultivation practice is achieved, and the nutrition and economic value of the ratooning season rice are improved.

The invention discloses a method for drying amomum tsao-ko by using a box type hot air dryer, and relates to the technical field of food processing. The drying method specifically comprises the following steps: (1) performing fixation: performing fixation on fresh amomum tsao-ko with water vapor to obtain to-be-dried amomum tsao-ko; (2) drying: conveying the to-be-dried amomum tsao-ko obtained in the step (1) into a box type hot air dryer, and performing staged gradient drying to obtain dried amomum tsao-ko with the water content of 12-13%; and (3) cooling the dried amomum tsao-ko obtained in the step (2), and packaging and storing the amomum tsao-ko. By adopting the technical scheme to dry the amomum tsao-ko, the method has the characteristics of economy, high efficiency, environmental protection and quality improvement, and has the advantages that the drying time can be obviously shortened, the processing cost can be reduced, the product quality can be improved, and the loss of internal nutritional ingredients can be avoided.

The invention relates to the technical field of preserved szechuan pickle pickling, and discloses a preserved szechuan pickle secondary fermentation process which comprises the following steps: S1, primary fermentation of mustard: laying mustard and table salt in layers, sealing, compacting and pickling to obtain primary fermented mustard for later use; s2, extracting lactic acid bacteria: taking pickled Chinese cabbage juice generated during primary fermentation of leaf mustard, inoculating the pickled Chinese cabbage juice into a culture medium, and selecting purified strains; s3, screening lactic acid bacteria: inoculating and culturing the purified strains, selecting the strains which grow vigorously and are high in acid production capacity, then inoculating the strains to a mustard sample, carrying out a secondary fermentation test, and selecting the strains which are high in sensory evaluation and are used for the mustard; and S4, secondary fermentation of the mustard: inoculating strains with high sensory evaluation to the primarily fermented mustard, adding a sugar aqueous solution, sealing, and carrying out secondary fermentation at normal temperature to obtain the preserved szechuan preserved szechuan preserved szechuan preserved szechuan preserved szechuan preserved szechuan preserved szechuan preserved szechuan. The prepared preserved szechuan pickle is bright in dish color, golden yellow, good in crispness and tenderness, rich in fragrance, pure in flavor, sour, sweet and delicious.

The invention discloses a functional coffee liquid and a preparation method thereof, the functional coffee liquid comprises the following components in parts by weight: 26 parts of coffee liquid, 11 parts of Chinese herbal medicine liquid, 0.8 part of cocoa powder, 0.1 part of baking soda, 0.1 part of xanthan gum and the balance of water, and the Chinese herbal medicine raw materials comprise 4 parts of Chinese yam, 6 parts of liquorice, 6 parts of ginseng, 7 parts of medlar and 8 parts of astragalus membranaceus. The temperature of low-temperature baking is 140 DEG C, and the time is 30 minutes. Preferably, the coffee powder and water are mixed according to the proportion of 1: 10, and cold extraction is performed at 4 DEG C for 20 hours. The acidity of the coffee is bright and prominent, the taste is mellow, the flavor is fresh, harmful substances possibly caused by high temperature are prevented from being generated, and the deeper the baking degree is, the heavier the charring feeling is, and the lighter the flavor of the coffee beans is; the coffee extract is rich in fragrance, sour, sweet, bitter and salty in taste, free of heavy bitter taste and scorched taste and mellow and clean in taste, the best coffee flavor can be achieved, and the coffee liquid serving as the main raw material has a long shelf life under the normal-temperature placement condition.

The invention discloses instant mushroom rice paste containing natural vitamin D. The instant mushroom rice paste is prepared from the following raw materials in parts by weight: 20-50g of millet flour; 5 to 25 g of oat powder; 3 to 10 g of corn flour; 10 to 25g of crushed shiitake mushrooms; 2 to 5g of edible oil; 1 to 3 g of sodium chloride; the mushroom rice paste disclosed by the invention is smooth in mouth feel, rich in fragrance, moderate in taste and simple and convenient to eat, vitamin D in treated mushrooms can help calcium absorption, and the dietetic invigoration effect is greatly enhanced.

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 Chinese medicine composition for treating functional abdominal distension and its application. The composition comprises 18-22 parts of rose, 18-22 parts of cyperus rotundus, 8-12 parts of sandalwood, 4-6 parts of agarwood, 13-17 parts of julibrissin bark, 13-17 parts of bergamot, 18-22 parts of lily and 5-7 parts of liquorice by weight. The Chinese medicine raw materials can be soaked in cold water, first decocted and second decocted, and the residues are filtered out to obtain a decoction, and the decoction can also be prepared into Chinese medicine granules. The medicine has a fresh fragrance without being dry and strong, can relieve stagnation without consuming qi, can relieve depression and calm the mind, can soften the liver and relieve liver depression, can wake up the spleen and promote spleen stagnation, and can be used to treat functional abdominal distension with remarkable curative effect. The total effective rate of syndromes and main symptoms can reach more than 90%.

The invention relates to the technical field of rice cooking, and discloses a method for increasing taste and fragrance of sugar-stable rice, which comprises the following steps: step S1: adding 5-10% of high-quality glutinous rice with fragrance into the sugar-stable rice; s2, pouring away the rice soaking water; s3, the soaked rice is put into an electric cooker; and S4, putting the homogenized rice into an electric cooker, and heating and cooking to obtain the sugar-stable rice with fragrance. S5, putting the high-quality glutinous rice into a frying pan, frying until the glutinous rice is golden yellow, taking out and cooling; and step S6: selecting high-quality peanuts, stir-frying the peanuts in a stir-frying pan until the peanuts are brown, then mashing the peanuts into crushed peanuts, and then putting the crushed peanuts and the stir-fried 1-3% of fragrant glutinous rice into the cooked rice with stable sugar. The high-quality glutinous rice is added into the sugar-stabilizing rice, the fragrance of the glutinous rice is utilized, so that the final sugar-stabilizing rice is richer in fragrance, and the fried scorched glutinous rice and the brown broken peanuts are added, so that the taste is better, and the fragrance is more sufficient.

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 invention relates to the field of beef making, in particular to a making method of drunken beef with spicy flavor, which comprises the following steps: cutting beef shank meat into blocks, and thoroughly soaking in clear water to remove water; fishing out, washing and draining water; uniformly stirring the drained beef tendon meat, the pickling ingredients and the spices until the surface of the beef tendon meat is wrapped by the pickling ingredients and the spices; after the pickling time is up, picking out the beef tendon meat; the pickling ingredients and spices are reserved for subsequent use; putting the edible oil, the scallion sections and the ginger slices into a frying pan, and adding the preserved pickling ingredients and spices after the fragrance is generated through frying; frying again to give out fragrance; preparing 10 jin of soup-stock, and adding 10 jin of soup-stock into the marinating pot; adding the pickling ingredients, the spices and the beef shank meat into a marinating pot, and boiling with big fire; then adding fried sugar color, table salt, chicken essence, old rock sugar, monosodium glutamate, fermented bean curd, Dongguo first-product fresh, dark soy sauce and red kojic rice powder; after stirring and dissolving, boiling with soft fire;

The invention discloses a lactobacillus plantarum fermented tender ginger sauce and a processing method thereof. The formula comprises the following components: 100g of tender ginger, 45% of rock sugar, 60% of water, 25% of high fructose corn syrup, 0.4% of CMC-NA, 0.6% of guar gum, 0.2% of xanthan gum and 5% of lactobacillus plantarum suspension (the concentration of the suspension is greater than or equal to 1 * 10 < 7 > CFU / mL). According to the present invention, through the acidic environment formed by the lactobacillus plantarum, the dominant flora effect and the tender ginger antibacterial component effect, the long shelf life is obtained, and the safety of the product is ensured. The product can be directly brewed, can also be used as stuffing, seasonings and the like, and has a great market application prospect.

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 invention belongs to the technical field of plant extraction, and discloses a feijoa sellowii leaf extract as well as a preparation method and application thereof. The preparation method of the Feijoa sellowii leaf extract comprises the following steps: (1) mixing a Feijoa sellowii leaf raw material, citric acid, compound pectinase and water, and carrying out enzymolysis to obtain a zymolyte; (2) mixing the zymolyte, water and an ethanol solution, heating, refluxing and filtering to obtain filter residues and filtrate; (3) mixing the filter residues with an ethanol solution, and heating and extracting to obtain an extracting solution; (4) mixing the leach liquor with a part of the filtrate, settling, filtering and concentrating for the first time to obtain a first concentrate; (5) settling and filtering the first concentrate, adding propylene glycol and cane sugar, and concentrating for the second time to obtain a second concentrate; and (6) mixing the second concentrate, cane sugar and the other part of filtrate, heating, refluxing, and filtering to obtain the feijoa sellowii leaf extract. The Feijoa sellowii leaf extract prepared by the method is rich in fragrance and high in content of p-hydroxyphenethyl alcohol and total flavonoids.

The invention relates to the technical field of agricultural product processing, in particular to a preparation method of prinsepia utilis royle tea, which comprises the steps of prinsepia utilis royle bud harvesting, primary inspection, cleaning, baking, reinspection, fragrance extraction, fumigation and redrying. The preparation method comprises the following steps: harvesting, primarily inspecting and cleaning to ensure the purity of the raw materials, then baking flower buds, spreading for cooling, primarily drying and retaining aroma, after reinspection, heating, stir-frying, enhancing aroma, spreading for cooling again, then loading into a Chinese toon big steamer for fumigating to further improve the aroma and flavor, and finally, rebaking, ensuring thorough drying and spreading for cooling to obtain the prinsepia utilis royle tea. Therefore, purity and no pollution of the raw materials are guaranteed, drying and aroma enhancing processes are optimized, aroma and flavor of the tea leaves are improved, natural characteristics of the tea leaves are kept, consistency and stability of products are improved, and quality of the prinsepia utilis royle tea is improved.

The present invention relates to the technical field of food processing, and discloses a method for making low-ester tangerine peel, comprising the following steps: in an alkaline environment, semi-dried tangerine peel is subjected to vacuum soaking and swelling treatment, and the obtained wet tangerine peel is dried again to obtain a finished product. Under alkaline conditions, β-elimination reaction is prone to occur, thereby reducing the molecular weight of pectin in tangerine peel, and obtaining a small molecule pectin of 1-20,000 Daltons; under alkaline conditions, the esterification degree of pectin is also reduced, so that the esterification degree of pectin in tangerine peel is below 10%. Low-ester small molecule pectin can be directly absorbed into the blood, thereby playing the role of anti-cancer, lowering cholesterol, reducing arteriosclerosis and preventing heart disease, and at the same time, the ability to remove heavy metals from the human body is relatively stronger, and it is easy to eliminate heavy metal poisoning that causes many chronic diseases. At the same time, when the alkaline tangerine peel is brewed, the solubility of flavonoids such as hesperidin, its main functional component, in water will be greatly improved, thereby improving the absorption efficiency of the human body.

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 preparing a mixed tea that is conducive to preservation, comprising the following steps: S1, pre-picking treatment; S2, premixing; S3, sun-drying; S4, stir-frying; S5, rolling; S6, drying. The mixed tea prepared by the method of the invention has a strong aroma, a sweet taste, and is not dry. In the stir-frying process, passion fruit leaves and oolong tea tender leaves are mixed in a ratio of 7:3, and the shelf life of the tea prepared by this process is greatly extended. The shelf life can reach half a year at room temperature, and the tea aroma and sweet taste can still be stored at room temperature for 5 to 6 months. Adding passion fruit seed oil in the stir-frying process can protect the color and freshness, improve the fragrance, and prevent scorching.

The invention discloses paste essence for fried meat with chili, and belongs to the technical field of essence and spices. The essence is prepared from the following raw materials: star anise essential oil, ginger essential oil, cumin essential oil, pepper essential oil, garlic essential oil, 2, 4, 6-triisobutyl-1, 3, 5-dithiazine, furanone, ethyl maltol, 2-methyl-3-mercaptofuran, 2-methyl-3-methylthio furan, chilli extract, 2-acetylpyrazine, difurfuryl disulfide, shrimp oil and edible oil. The essence is used for being added into food to play a role in seasoning, can improve the fragrance of the food, and has lasting fragrance and good taste.

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 invention relates to a citrus fruit wine fermentation method which comprises the following steps: selecting fresh, mature and non-rotten citrus, cleaning, peeling and pulping to obtain citrus pulp, adding pectinase into the citrus pulp for enzymolysis, and clarifying to obtain citrus clarified juice; the method comprises the following steps: sampling and detecting the total sugar content of the orange clarified juice, adding high fructose corn syrup, adjusting the total sugar content of the orange clarified juice to 16-20%, detecting the pH value of the orange clarified juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.6-3.8, finally adding 70-90mg / L of potassium metabisulfite, uniformly stirring, standing and sealing for 11-13 hours; adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 into the orange clarified juice in sequence, performing constant-temperature fermentation at 20 DEG C, and stopping fermentation when the total sugar content is lower than 4g / L; adding 0.8-1g / L naringinase into the fermentation liquor, reacting for 50-60 minutes, and clarifying to obtain the citrus wine; ageing of the citrus wine is accelerated by adopting microwave and irradiation treatment; centrifuging the aged wine, taking supernate, adding a compound clarifying agent for fining, stirring, sealing and storing; and finally filtering the citrus wine, sterilizing and bottling.