1034results about How to "Strong taste" patented technology

A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings.

The invention relates to a production technology of black tea, in particular to the technical field of the black tea. The production technology of the black tea comprises the following working procedures: green removing, twisting, piling, drying at first time, steaming, compacting, fermenting and drying 2, wherein pulp filling is carried out on a tea leaf raw material before the green removing working procedure, and the mass ratio of water to tea leaf is 6-9% in the pulp filling process; and artificially adding inoculated strains between the steaming working procedure and the fermenting working procedure, wherein the artificially inoculated strains are one or more of Eurotium cristatum, candida albican and aspergillus niger. By adopting the production technology provided by the invention,time of a fermentation technology in the production process of the black tea is reduced, production efficiency is improved, and yield of the black tea is increased; meanwhile, the problem that the traditional black tea production technology is controlled by experience and level of a tea making master worker is solved, the time for producing the black tea by utilizing the technology is short, the produced black tea has good consistency, strong taste, pure fragrance, red-yellow soup colour and brown and bright leaf edge.

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The present invention relates to a buckwheat starch syrup prepared by liquefying, saccharisfying, and proteolyzing starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and various foods containing the same. The buckwheat starch syrup of the present invention contains various amino acids and minerals, as well as rutin which is effective in preventing arteriosclerosis, and hence it is healthy and excellent in nutritive balance. Thus, the buckwheat starch syrup of the present invention can be suitably used in various foods.

The invention provides a plant ferment vinegar beverage with high performance cost ratio and rich nutrients. The plant ferment vinegar beverage comprises the following components by weight: 1-4 parts of a plant ferment stock solution, 2-6 parts of fermentation original vinegar, 10-15 parts of fruit and vegetable juice, 1-3 parts of honey, 1-3 parts of oligosaccharide, 75-80 parts of purified water, 0.05-0.2 part of a sour agent, 0.001-0.02 part of essence, and 0.01-0.05 part of a preservative. The invention also provides a preparation method of the plant ferment vinegar beverage. The preparation process is simple and controllable. The plant ferment vinegar beverage is formed by scientific compounding of the plant ferment stock solution with different flavor fermentation original vinegar, different flavor fruit and vegetable juice, oligosaccharide and other raw materials, thus making up the blank in the prior art and products. The obtained plant ferment vinegar beverage has high performance cost ratio and lower price than existing plant ferment, not only has the nutritional value of high price plant enzyme, but also has rich product flavor and variety.

The present invention relates to a foam dispenser (1) having a pump assembly (2), comprising a liquid pumps (5), an air pump (6) and a common actuation part (7) to simultaneously actuate said liquid pump (5) and said air pump (6), wherein said pump assembly (2) comprises a dispensing channel (15) having a dispensing opening (17). The pump assembly (2) further comprises a porous matrix (18) which contains a dispensate material, a contact surface (19) of said porous matrix (18) being arranged in communication with said dispensing channel (15), so that foam being formed in said pump assembly (2) and dispensed through said dispensing channel (15) comes into contact with said contact surface (19) to introduce dispensate material released from said porous matrix (18) in said foam.

The invention relates to an improved manufacture process of golden flower loose tea. The method comprises the following processing steps of raw material selection and matching, steam steaming pile fermentation, moisture regulation, golden flower inoculation, tea boxing, high temperature steam steaming, baking room flowering and alcoholization and drying. The manufacture process breaks through thelimitation that the industrialized production cannot be realized in the existing loose tea flowering technology. The manufacture process has the advantages that the production process flow process issimple, the operation is convenient, the technical level requirement on workers is not high, the operation cost is low, the production period is short, and the like. Compared with other loose tea products, the golden flower loose tea produced by using the improved manufacture process has the advantages that the growth of eurotium cristatum is more uniform and stronger, and the golden flower particles are greater.

The invention discloses whole grain food which is prepared by the following raw materials according to parts by weight: 30-50 parts of corn, 5-10 parts of rice, 5-10 parts of sticky rice, 5-10 parts of black kerneled rice, 5-10 parts of millet, 5-10 parts of glutinous millet, 5-10 parts of soybeans, 5-10 parts of black beans, 5-10 parts of mung beans, 5-10 parts of red beans, 5-10 parts of peas, 5-10 parts of wheat, 5-10 parts of buck wheat, 5-10 parts of barley, 5-10 parts of oats, 5-10 parts of fragrant rice, 5-10 parts of sorghum and 5-10 parts of peanuts. The preparation method is as follows: selecting various raw materials according to composition, puffing or popping after cleaning, then smashing and stirring, and finally vacuum packaging to obtain the whole grain food. The invention is prepared by a plurality of farmhouse eighteen rice whole grain raw materials which are easy to obtain; the invention not only has comprehensive and abundant nutrition, but is also easy to store and convenient to use after being puffed or popped, and has soft and smooth mouthfeel, fragrant and sweet taste, thus being an invention result which is worthy of being promoted vigorously to improve the dietary structure of the whole people and improve human quality at present.

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

The present invention discloses a flower fragrance type black tea processing technology, which is characterized by comprising: (1) picking fresh leaves; (2) carrying out spreading-drying, and storing green leaf; (3) drying the green leaf in the sun; (4) carrying out slight green-making; (5) rolling; (6) fermenting; and (7) drying. According to the present invention, the tea processed and produced by using the method has characteristics of juicy and curl shape, silver green color, rich flower fragrance, lasting aroma, and tender green, transparent and bright tea soup, and black tea aroma with flower fragrance and rich and cool taste are formed; the prepared finished product black tea has characteristics of melodious aroma having fresh flower fragrance, and rich and cool taste having sweet; no exogenous substance is added, and the pure physical way is adopted to make tea produce flower fragrance; the originally discarded fresh leaf raw material of the summer-autumn tea is re-used so as to save resources and produce economic benefits and social benefits; and the process is simple and easy to perform, and the production cost is low.

The invention discloses a method for processing high-fragrance curly black tea. The method comprises the following steps of: selecting a fresh one-bud two-leaf raw material of black tea, sequentially performing composite withering, twisting, fermenting, primary drying for dehumidifying, rolling, shaping, baking for getting fragrance over complete fire, screening, finishing, and thus obtaining thehigh-fragrance curly black tea. By adopting composite withering, high-temperature quick drying for dehumidifying and low-temperature slow baking treatment over the complete fire, the fragrance of theblack tea is remarkably improved, and the finished tea is compact and curly as snails and has black, bright and gold color; by sensory change of water losing weight parameter and leaf phase of the tea blank of each processing stage, the processing procedure of the black tea is controlled; and the method is easy and convenient to operate and easy to master, and is a black tea processing method convenient to popularize and apply.

The invention discloses a tea extract for effectively retaining aroma and taste of original tea and a preparation method and an application thereof. The tea extract comprises the following components in percentage by weight: 15-72% of tea polyphenol, 3-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acid and 0.01-0.25% of aroma volatile oil, and the total percentage by weight of the components is not larger than 100%. The preparation method comprises the steps of tea extraction, cooling clarification, primary concentration, secondary concentration and low-temperature drying. The tea extract for effectively retaining the aroma and the taste of the original tea is applied to instant tea drinks, tobacco or food. The technologies such as medium and low temperature extraction, normal temperature membrane concentration, and low temperature drying are adopted, and the oxidization and the effusion of main thermosensitive substances such as aroma and taste are reduced. The preparation method is simple, the production efficiency and the extraction rate are high, the extract has strong aroma after being brewed, and the tea water is green or orange, and is close to the original tea water in aroma, taste and color.

The invention relates to low-glycemic alcoholic beverages comprising a low-glycemic syrup and an alcohol-containing ingredient. The low-glycemic syrup comprises a) an essence of a food, b) a low-glycemic component capable of extracting an essence from a food, and c) an extraction enhancer.

An instant naked oats powder as solid beverage for the patients of hyperlipomia and diabetes is prepared from naked oats through removing impurities and fine fibres, soaking in hot water, grinding, adding alpha-amylase, auxiliary materials and emulsifier, homogenizing, emulsifying, and spray drying. Its advantages are high dissolving speed and solubility (more than 89.44%), and rich gamma-linolenic acid.

The invention discloses a method for preparing aromatic rapeseed oil. The method comprises the following steps: (1) wetting and tempering, namely feeding rapeseeds into a wetting device, spraying water for wetting, and conveying the rapeseeds into a tempering device for tempering; (2) frying and smoking, and removing the glucosinolate decomposition products; (3) pressing to prepare crude rapeseed oil; and (4) crystallizing and filtering the crude rapeseed oil, thereby obtaining the aromatic rapeseed oil. The preparation method disclosed by the invention is simple and easy to operate, any chemical additive does not need to be added in the preparation process, the wastewater and waste gas pollution is avoided, the prepared aromatic rapeseed oil is strong in flavor, the content of total glucosinolate is extremely low, the residual oil content of the rape seed cake is low, and the oil extraction efficiency of the rapeseeds is high.

A pickled papaya rich in protein, VA, VC and minerals is prepared from papaya, garlic cloves, ginger, hot pepper, edible salt, soy sauce and saccharine through pickling for 7-25 days.

The invention discloses a production process of green tea. The production process comprises the following steps: spreading out to cool, deactivating of enzymes, rolling, drying, shaping, improving aroma and selecting. Multiple times of deactivating of enzymes are adopted in the process, so that the fresh leaves are completely deactivated; and the steps of drying, shaping and improving aroma are integrated, so that the natural substances in the tea leaves are preserved to the maximum degree in the prepared green tea; moreover, tea water made through the tea leaves prepared by the process is free of any fragment; and the tea soup is clear, transparent, strong in flavor, heavy in aroma, mild and soft; thus, the production process is a good production process of green tea.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention provides a processing method of green tea, which is used for solving the problem of bitter taste of a large amount of green tea produced in Sichuan province. The processing method of the green tea is characterized by comprising the following steps of: picking fresh leaf, tedding green leaves, deactivating enzymes, rolling, conducting first-step roasting, conducting secondary rolling, conducting deblocking, conducting second-step roasting, spreading and airing, roasting to be dry, spreading and airing, and drying and extracting flavor, wherein twice rolling processes are carried out by hot rubbing. According to the processing method of the green tea, the bitter taste of the large amount of the green tea produced in the Sichuan province can be effectively reduced, the quality of tea leaves can be improved, and the heavy, mellow, fresh and brisk degrees can be increased; and the good foundation is established for expanding the tea markets of Sichuan and promoting the export of the tea in Sichuan.

The invention relates to the field of drink, in particular to coconut juice and a preparation method thereof. According to the preparation method, coconut water and white coconut pulp are taken as raw materials; the method comprises a series of steps: respectively preparing the coconut water and coconut juice, adding a prepared emulsifying agent solution and a prepared stabilizer solution into the coconut juice, and carrying out emulsification treatment; after that, adding the treated coconut water into coconut emulsion, carrying out colloid milling, heating up until the coconut emulsion is boiling, blending by sugaring, homogenizing, carrying out heat preservation, canning, sealing, sterilizing, and the like to obtain a finished product. The coconut juice prepared by the preparation method provided by the invention has good advantages in the aspect of performance, is good in product stability and has one-year product quality guarantee performance; the product is fresh and mellow in flavor and strong in mouth feel, has the original flavor of the coconut water and the coconut juice, and is rich in nutrition.

The invention discloses quick-frozen and fresh-keeping thousand-layer Tofu and a preparation method of the quick-frozen and fresh-keeping thousand-layer Tofu. The quick-frozen and fresh-keeping thousand-layer Tofu comprises the following components in parts by weight: 13-15 parts of soy isolate protein, 0.1-0.25 part of glutamine transaminase, 2-3 parts of cassava acetate modified starch, 5-8 parts of soybean oil, 0.3-0.6 part of aginomoto, 0.3-0.6 part of white sugar, 0.4-0.7 part of complex adhesive, 2.5-3.5 parts of duck egg white and 68-75 parts by weight of water. The quick-frozen and fresh-keeping thousand-layer Tofu disclosed by adopting the preparation method is prepared from the raw materials of the soy isolate protein, the glutamine transaminase, the cassava acetate modified starch, the soybean oil, the aginomoto, the white sugar, the complex adhesive and the duck egg white, keeps the original tender and fresh taste of Tofu, has a special tender, crisp, tasty, delicious taste, and has better elasticity and toughness, and strong soup water absorbing capacity; and regardless of frying, stir-frying, oil-frying, stewing or blending other seasonings, the quick-frozen and fresh-keeping thousand-layer Tofu is special in flavor and delicious in taste when being eaten.

The invention discloses a preparation method of a spicy dried bean curd. The method comprises the following steps: (1) chopping; (2) pulping; (3) marinating; (4) refrigerating and sizing; (5) stripping and slicing; (6) second marinating; (7) drying; (8) third marinating; and (9) packaging and sterilizing. By three marinating processes, the spicy dried bean curd is strong in spicy flavor. In the first marinating process, chilli oil, five-spice powder and a ground pepper seasoner are added during the material chopping period, so that the dried bean curd is pickled in advance, and the problem that the dried bean curd is difficult to pickle during the later marinating process after being molded is solved. The bean base is red and bright in color and luster due to marinating in advance, so that the spicy dried bean curd has a spicy flavor and a good five-spice flavor. In the second marinating process, the refrigerated dried bean curd is cut into slices, and is marinated in halogen soup at 80 DEG C for an hour, so that the dried bean curd is further pickled and baked. In the third marinating process, the surface of the dried bean curd is fully coated with spicy mixed materials, and is packaged and sterilized; the third marinating process is mainly used for increasing the flavor of the final product; and the taste slowly infiltrates into the dried bean curd in the later storage process, so that the spicy dried bean curd is rich in spicy taste.

The invention relates to citrus Pu'er tea and a preparation method thereof. The preparation method of the citrus Pu'er tea comprises the following steps: (1) pretreating citrus: washing the citrus cleanly, drying in the air, opening a mouth at the top of the citrus to obtain a top cover, digging out pulp in the citrus, and keeping a citrus shape for standby application; (2) pretreating Pu'er tea: adjusting the water content of the Pu'er tea to 18%-35%; (3) loading the Pu'er tea into the citrus, and closing with the top cover; and (4) drying. The citrus Pu'er tea is black and moist in peel color and luster, auburnish red and bright in tea liquid color and luster, mellow and strong in taste, and strong but not astringent.

A technology for preparing the sliced pork food includes such steps as choosing the lean pork, slicing, preserving, baking, stewing, roasting, brushing oil and vacuum packing. Its advantage is good color, fragrance and taste.

The invention relates to a processing method for tea flowers. The processing method comprises the following steps: picking the tea flowers, withering, carrying out fixation, drying and packaging. According to the method, a microwave water removing machine is utilized for rapidly finish fixation in short time; meanwhile, in a fixation process, a lot of water molecules are escaped and evaporated from the tea flowers so as to realize the primary drying aim; the color, the flavor, the shape and the taste of the fresh tea flowers can keep unchanged to the greatest extent and effective substances are kept to the greatest extent; the high-aroma and the high-quality tea flowers are prepared.

The invention provides a spicy and hot flavoring material. The spicy and hot flavoring material comprises the following raw materials in parts by weight: 3-15 parts of amino acid, 3-15 parts of reducing sugar, 10-30 parts of protein substances, 10-30 parts of spices, 15-40 parts of carriers, 3-10 parts of oil and 0-10 part of water. The preparation method comprises the following steps of raw material mixing, extrusion reaction, cooling and crushing. The spicy and hot flavoring material provided by the invention has the characteristics of being harmonious, being mixed with meat flavor, blending spicy and hot aroma and meat aroma, being sufficient and real, fresh and fragrant, complete in spicy and hot flavor, freshness and fragrance, and mellow in mouthfeel, wherein the aftertaste can last for a long time; and the spicy and hot flavoring material kills most microorganisms through a high-temperature high-pressure extrusion technology, can meet the microorganism index requirement without irradiation, can directly act as external dusting powder for puffing snack food and biscuits, also can be used as the seasoning in instant noodle soup base, the seasonings in meat preparation of sausages and the like, and also can act as the family seasoning for various applications.

The invention discloses purple fine dried noodles capable of preventing cancer and a making method of the purple fine dried noodles. The fine dried noodles are prepared from the following components in parts by weight: 80-100 parts of wheat flour, 10-20 parts of purple corn flour, 10-15 parts of purple potato flour, 10-15 parts of purple Chinese yam powder, 5-10 parts of purple carrot juice, 3-8 parts of eggplant juice, 3-8 parts of purple cabbage juice, 3-6 parts of eggs, 2-4 parts of konjac glucomannan, 2-3 parts of vital wheat gluten, 2-5 parts of edible salt, 0.1-0.5 part of dietary alkali and 45-65 parts of drinking water. The making method comprises the following steps of pretreating raw materials; mixing flour with water so as to obtain dough; ageing the dough; pressing the aged dough for the first time so as to obtain dough sheets; ageing the dough sheets; continuously pressing the aged dough sheets so as to obtain thin dough sheets, and cutting the thin dough sheets into wet noodles; putting the wet noodles on a rack, and uniformly cutting the wet noodles on the rack; drying the wet noodles on the rack; and taking the dried noodles from the rack, and cutting off the dried noodles taken from the rack. According to the purple fine dried noodles and the making method disclosed by the invention, the wheat flour is used as a main raw material, purple foods which are rich in anthocyan and selenium elements are added, and the technology is simple, so that the made fine dried noodles are rich in nutrition, bright in color and chewy in mouth feel, and can have the functions of eliminating free radicals, resisting oxidation, preventing cancer, strengthening the elasticity of blood vessels, maintaining beauty and keeping young.