131results about How to "Sweet and mellow taste" patented technology

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The present invention discloses fresh mangosteen powder and its preparation process. The fresh mangosteen powder is prepared with mature fresh mangosteen fruit, and through freeze drying and crushing. The present invention has simple technological process, high yield and low cost, and the fresh mangosteen powder effective components of the fresh mangosteen fruit maintained, is delicious, and may be used as health food directly and as the material for producing mangosteen food, health article, medicine and cosmetics.

The invention provides a tea wine and a preparation method thereof. The tea wine is prepared by mixing a tea extraction solution and a grain saccharification solution and fermenting. The preparation method provided by the invention comprises the following steps of: firstly leaching tea to prepare the tea extraction solution; secondly mixing Chinese sorghum, rice and corn according to a certain proportion, crushing, steaming, boiling and saccharifying to obtain the saccharification solution, mixing with the tea extraction solution, adding koji, and forming a tea fermentation solution by liquid-state fermentation; and finally performing sterilization, blending, fining, filtering, aging and secondary filtration to obtain the tea wine. The tea wine is characterized in that a product provided by the invention has the characteristics of heavy tea fragrance, sweet and mellow taste, coordination of various flavors, long after-taste and the like; and furthermore, compared with the traditional tea wine, the tea extraction solution is adopted for performing fermentation together with the Chinese sorghum, the rice and the corn, the functional active ingredients in the tea can be retained to the greatest extent, the blending of a base wine is simultaneously performed after fermentation, the shortcomings of low alcohol degree of the fermented wine and complex process and pungent smell of the distilled wine can be overcome, the softness of the tea and the rigidity of the wine can be perfectly combined, and the species of tea and wine products are enriched.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention discloses a pyrus pyrifolia nakai enzyme and a preparation method and an application thereof. The pyrus pyrifolia nakai enzyme is prepared by the steps of pretreatment and fermentation with organic pyrus pyrifolia nakai and sugar as raw materials, and the total weight ratio of the organic pyrus pyrifolia nakai to the sugar is 1 to (1.2-2). Normal pressure and temperature natural fermentation is adopted, the fermentation process is stable, the fermentation is closer to the nature, the enzyme fermentation process endures severe cold and heat of the nature, the essence qi of the moon and the sun is fully absorbed, and the pyrus pyrifolia nakai is more nutritious. Therefore, a fermentation tank is provided with an independently developed breathing valve to balance the pressures inside and outside the fermentation tank; and at the same time, the fermentation tank is placed in the open air, and is fused together with the natural environment.

The invention discloses a processing method of red date concentrated juice. The processing method includes the steps of firstly, selecting material; secondly, performing far infrared aroma extraction; thirdly, grinding; fourthly, performing solid-liquid extraction; fifthly, performing aroma extraction; sixthly, settling; seventhly, performing reverse osmosis concentration; eighthly, performing vacuum concentration; ninthly, backfilling aroma; and tenthly, sterilizing and filing. By the red date concentrated juice prepared by the processing method, natural strong aroma of red date can be stored fully, essence need not be additionally added to the concentrated juice in drink application, bitter taste brought by date peel into the concentrated juice can be eliminated, and the concentrated juice is sweet and mellow in taste.

The invention discloses a natural extract added into cigarettes, an extracting method thereof and cigarettes, which aim at solving the technical problem of reducing harms to the human body from the cigarettes. The natural extract can be prepared by adopting the following steps: crushing dried stem leaves of ampelopsis grossedentata, refluxing by ethanol, decompressing and concentrating at 0.05MPaand 80 DEG C for 2 hours, adding water, heating, dissolving, filtering, adding macroporous resin columns, eluting by ethanol, and recrystallizing eluant at 0-10 DEG C to obtain 99 percent of natural extract of dihydromyricetin. The cigarettes contain the natural extract of the dihydromyricetin, which accounts for 0.01-10 percent of cut tobaccos in weight percent. Compared with the prior art, the invention keeps the original taste and style of the cigarettes, can reduce the contents of nitrosamine, CO, phenol and crotonic aldehyde in cigarette smoke, and releases the adverse reactions of cough,asthma, phlegm stasis, throat obstruction, and the like caused by smoking.

The invention relates to sweet egg paste and a preparation method thereof. The sweet egg paste is a novel sweet paste type product taking full eggs as raw materials. According to the method, restriction enzyme hydrolysis, beneficial bacterium fermentation and static ultrahigh-pressure technical means are creatively combined, so that the sweet egg paste type food is obtained; and the product has the light yellow color, has no eggy and bitter tastes, and has the advantages of fine and smooth texture, slightly-elastic taste, moderate hardness, good quality, sweet and mellow taste, long aftertaste, abundant nutrition and easiness of digestion and absorption. According to the sweet egg paste, the economic benefits of related enterprises are improved and the development of fine egg processing industries in China is accelerated.

The invention relates to a brewing method of multiple-grain-starter fen-flavor liquor, and belongs to the technical field of liquor brewing. The brewing method comprises nine steps of burdening, soaking, primarily steaming, braising, re-steaming, spreading the grains, feeding the starter, boxing, saccharifying, distilling and aging. On the basis of the traditional brewing method of the multiple-grain fen-flavor liquor, a secondary cultivation saccharification step and a special aging method are mainly added. The taste of the traditional brewed liquor is changed, the original dry, hot and slightly-bitter taste is changed to freshness, simplicity and elegancy, the taste is sweet and thick, and the after-taste is long, smooth, fresh, pure and soft. By adopting the secondary cultivation saccharification, essence in grains can be sufficiently extracted, the yield and quality of the liquor are improved, the resource is saved, the economic benefit is greatly improved, and easiness in popularization and application can be realized.

The invention relates to a brewing method for honey wine. The brewing method for the honey wine comprises the following steps: (1) washing and soaking milled round grain glutinous rice; (2) steaming the milled round grain glutinous rice in a pot; (3) blending distiller's yeast in the steamed milled round grain glutinous rice and placing the milled round grain glutinous rice in a jar; (4) flattening and fermenting; (5) adding honey and fermenting; (6) clarifying and ageing; (7) frying in a pot with a cover to obtain wine; (8) after naturally cooling, extracting fine rice wine on the upper layer, leading the fine rice wine for 1 month to naturally clarify, and removing wine residues on the lower layer to obtain the finished honey wine. The brewing method is simple in process and convenient to operate; the used raw materials are natural ingredients and are harmless to human bodies; the price of the raw materials are low and the raw materials are convenient and easy to obtain; and meanwhile, the obtained honey wine has sweet taste by deep fermentation and perfect combination of the honey and good polished round-grained rice, is suitable for most of consumers, has excellent effects of moistening organs of the body, and has good effect of nourishing the body for most of sub-health people.

The invention discloses a making method of black soya bean ginger decoction, and the black soya bean ginger decoction is characterized by being prepared from the following raw materials: by weight, 50-100 parts of black soya bean, 20-30 parts of hazelnut kernel, 20-30 parts of cashew, 200-250 parts of fresh ginger, 20-40 parts of rock sugar, 1-2 parts of fig leaf, 2-4 parts of perilla frutescens, 2-3 parts of sunflower flower, 1-2 parts of cassia twig, 2-3 parts of lotus seed pot, 2-3 parts of astragalus root, 1-3 parts of arundina chinensis, 1-2 parts of herba vernoniae cinereae, 5-15 parts of salt, 5-15 parts of distiller's yeast and a proper amount of grape seed oil and water. The black soya bean ginger decoction tastes savoury, mellow, sweet and unique; in the formula, components of the hazelnut kernel, the cashew and the like are added for addition of nutrient content; at the same time, traditional Chinese medicine components are added for strengthening health care functions, the astragalus root has the effects of tonifying the lung, invigorating the spleen, benefitting qi and securing the exterior, the fig leaf has the functions of removing heat to promote salivation, invigorating the spleen and promoting the appetite, and the black soya bean ginger decoction is suitable for consumption by people having a poor appetite, air-condition diseases and other symptoms in summer.

The invention provides a low sugar black tea flavor tea oil mooncake and a preparation method thereof, and belongs to the food processing field. The preparation method of the low sugar black tea flavor tea oil mooncake includes the specific process steps of raw auxiliary material weighing, preprocessing, cake crust preparation, crust dividing, stuffing filling, shaping, baking, cooling and packaging. The low sugar black tea flavor tea oil mooncake is high in nutritive value, and rich in multiple amino acids, and contains multiple functional factors of tea polyphenol and the like. By adopting a low sugar formula, the low sugar black tea flavor tea oil mooncake overcomes the defects that traditional mooncakes are high in sugar content, soil content and heat, agreeable in sweetness, and nutrient and healthy. Fructo-oligosaccharide is added as prebiotics, can promote propagation of in-vivo Bifidobacterium, and further has multiple healthcare effects of preventing caries and the like. Tea oil is added, rich in unsaturated fatty acid, and difficult to oxidize in high temperature baking, and has multiple healthcare functions.

The invention provides health-preserving dendrobium officinale flower black tea. The health-preserving dendrobium officinale flower black tea is mainly prepared from 10-25 parts of dendrobium officinale flower, 55-75 parts of black tea, 5-10 parts of red jujubes and 5-10 parts of Chinese wolfberries, wherein the black tea is prepared by pre-fermenting and drying one or more kinds of commercially available tea suiting for manufacturing black tea, and the red jujubes and Chinese wolfberries are commercially available dried products with superior quality. The health-preserving dendrobium officinale flower black tea provided by the invention is sweet and mellow in taste, and has the effects of resisting aging, reducing blood fat, beautifying the face, clearing away the heart-fire, protecting the stomach and nourishing the liver; and simultaneously, the contradiction between supply exceeding demand of fresh flowers at the flowering season of the dendrobium officinale and demand exceeding supply at the non-flowering season is effectively solved.

The invention provides a camellia nitidissima milk tea with the health care functions of blood pressure lowering, blood lipid lowering and blood sugar lowering. According to the technical scheme of the invention, the formula of the milk tea comprises, by weight: 20-40 parts of camellia nitidissima, 5-15 parts of tea leaves, 20-50 parts of skim milk powder, 5-15 parts of xylitol, 0.05-0.5 parts of potassium sorbate, and 200-400 parts of water. With fresh, sweet and mellow tastes, the camellia nitidissima milk tea of the invention has the health care functions of lowering blood pressure, blood lipid and blood sugar, and is suitable for patients with high blood pressure, high blood lipid and high blood sugar as well as for auxiliary health care of vast customers in daily food.

The present invention discloses a mulberry leaf flower and herbal tea and a preparation method thereof. The present invention uses mulberry leaves and several flowers and herbs to be supplemented with honey, and puts forward the best recipe and proportions of apple vinegar, and a set of systematic preparation methods for a series of steps from picking fresh leaves, cutting leaves, spreading and stacking, deactivating enzymes, and kneading to baking and drying. Compared to the traditional method, the produced mulberry leaf flower and herbal tea has a slight faint flower fragrance, is sweet and mellow in taste, and is fragrant and sweet; the brewed soup is clear and yellow-green in color; the herbal tea is pure in aroma, and is neat, smooth and uniform in appearance; and the finished products have a combination of life tonifying and health protecting functions, and excellent mouthfeel and flavor. At the same time, the processing method is simple in operation, is high in mechanization degree, and can speed up productivity.

The health-care food notoginsent instant powder with palatable taste and health-care functions of protecting liver, preventing injury of liver, promoting reparation and regeneration of liver cell and raising hypoxia resistance of human body is made from (by weight ratio) notoginseng 1.0-4.0, chrysanthemum flower 0.2-1.5, pueraria root 1.0-3.0, lactose 3-5 and aspartame 0.01-0.1 through a certain preparation process.

The invention discloses a gingko-polygonum cuspidatum juice drink and a preparation method thereof. In the preparation method, a gingko extract and a polygonum cuspidatum extract resveratrol extracted from natural plant gingko and polygonum cuspidatum, and a fruit juice obtained by squeezing natural fruits are adopted as main materials to prepare the gingko-polygonum cuspidatum juice drink. The method comprises the following steps of: taking water as a base material, and mixing with the gingko extract, the polygonum cuspidatum extract resveratrol, honey, rock candy, the juice and an emulsion stabilizer. The juice drink is prepared by the extracts and squeezing substances of green natural products; the juice drink not only is fresh in taste and fruity, but also has special effects on preventing cardiovascular and cerebrovascular diseases, protecting the liver, beautifying, preventing tumors, and building bodies; and the juice drink has good social benefits.

The invention discloses a five-color ice cream and a manufacture method thereof. The ice cream comprises the following raw materials: five-color rice paste, a bamboo fungus and pleurotus tuber-regiumfungus liquid deep fermentation culture solution, whole milk powder, white granulated sugar, malt sugar, palm oil, sodium carboxymethyl cellulose, carrageenan, monoacylglyceride and drinking water. The manufacture method comprises the steps of material mixing, pasteurization, homogenizing, ageing, puffing, material filling, sealing, quick-freezing and packaging. The five-color ice cream is prepared from the five-color rice paste, colorful and tasty, and further has the effect of tonifying and beautifying.

The invention discloses a preparation method for golden cordyceps sinensis wine. The preparation method comprises the following steps of: checking the colors of cordyceps sinensis and saffron serving as raw material medicines by using an RGB color mode; preparing cordyceps sinensis, saffron and Chinese spirit; adding the raw material medicines into the grain Chinese spirit and sealing, leaching, filtering to remove dregs and picking out the cordyceps sinensis for later use; controlling the color of the golden cordyceps sinensis wine by using the RGB color mode; bottling the qualified golden cordyceps sinensis wine, adding the picked cordyceps sinensis and sealing to obtain the product of golden cordyceps sinensis wine. The product is golden cordyceps sinensis wine which is prepared from cordyceps sinensis, saffron and Chinese spirit serving as raw materials and by the preparation method and by controlling the color with the RGB color mode. The golden cordyceps sinensis wine is characterized in that: the wine has beautiful and unique golden color without any pigment; and the colorful, healthy and fashionable Chinese medicinal wine prepared from the traditional rare Chinese medicines cordyceps sinensis and saffron or safflower can be accepted by the youth, and the traditional Chinese medicinal wine can be one part of the modern fashionable society. The golden cordyceps sinensis wine can be used for preventing and treating diseases, preserving health, prolonging life and nursing after illness.

The present invention discloses a honeysuckle multi-function health preserving wine and a preparation method thereof. The honeysuckle multi-function health preserving wine is characterized by comprising a honeysuckle extract, a ginkgo leaf extract, resveratrol, honey, crystal sugar and an extraction liquid. The honeysuckle multi-function health preserving wine preparation method comprises the following steps: 1, extracting the extraction liquid, 2, extracting the honeysuckle extract, 3, extracting the ginkgo leaf extract, 4, extracting the resveratrol extract, and 5, preparing the honeysuckle multi-function health preserving wine. The invention provides the honeysuckle multi-function health preserving wine and the preparation method thereof, wherein resources such as honeysuckle, ginkgo and giant knotweed rhizome, and nature plants with characteristics of medical use and edible use are completely utilized as the raw materials, and methods such as extraction and refinement are adopted, such that the honeysuckle extract, the ginkgo leaf extract and the giant knotweed rhizome extract are combined with the ingredients so as to well provide medicinal health effects, characteristics of mellow and sweet taste, and fresh and transparent appearance are provided, drinking and health are integrated, and effects of disease prevention and body building are achieved.

The invention discloses a small yellow tea production process, and belongs to the field of tea production. The production process particularly includes the steps of fresh leaf picking, airing, nutrient solution preparation, steaming, initial drying, primary heaping for yellowing, re-drying, secondary heaping for yellowing, fragrance extraction and the like. Small yellow tea produced by the production process is durable, resistant to infusing, sweet, tasty, refreshing and mellow in taste, durably sweet after taste and rich in fragrance, the liquor color of the tea is yellowish and orange to reach sunset yellow, nutrient solution permeates into the small yellow tea in the preparation process, so that nutrient components are effectively mixed with the small yellow tea, the taste of original small yellow tea is kept, healthcare functions are increased, and the small yellow tea has the functions of warming stomach, tonifying spleen, reducing blood pressure and blood lipid, achieving diuresis, clearing heat, removing waste in bodies, resisting bacteria, diminishing inflammation, enhancing human immunity and the like.

The invention discloses jackfruit and mangosteen juice and a preparation method thereof. The jackfruit and mangosteen juice mainly comprises jackfruit pulp and mangosteen pulp at a volume ratio of 3:2; 3wt% of honey and 0.06wt% of essence are also added into the mixed solution. The jackfruit and mangosteen juice has a specific style, tastes mellow and sweet, contains multiple proteins and lipids and integrates the health-protection functions of the jackfruit and the mangosteen. The jackfruit and mangosteen juice is green and healthy convenient beverage.

The invention provides a method for making black tea wine. The method comprises the following steps: preparing materials, preparing black tea leaching liquor, boiling black tea in boiling water at constant temperature for over 30 minutes, filtering tea residues, thereby obtaining black tea leaching liquor, wherein the extraction ratio of black tea to black tea leaching liquor is that 1L of black tea leaching liquor is prepared from 30g of black tea; soaking grains, namely, during soaking, adding black tea leaching liquor for soaking, pre-distilling, stewing in water, steaming, distilling off, adding Daqu, boxing and fermenting, distilling, performing fermented grain distillation, and blending, thereby obtaining the product. The black tea wine prepared by the invention is rich in tea polyphenol, pleasant in aroma, gentle in flowery flavor, soft-sweet and mellow in taste and unique in style. According to the unique process, the problems in the traditional process that liquor yield is low, the liquor contains many harmful impurities and the safety and taste are destroyed are solved.

The invention discloses fortified grape wine and a preparation method thereof, and belongs to the field of grape wine. The preparation method for the fortified grape wine comprises the following steps: picking grapes, performing squeezing treatment, performing enzyme treatment, performing bentonite clarifying treatment, performing low-temperature treatment, performing warming-up treatment, performing yeast activating and spreading cultivating, fermenting, fortifying, performing tank inverting treatment, ageing, performing clarifying treatment and filtering. The invention also discloses the fortified grape wine. According to the fortified grape wine and the preparation method thereof, fortifying treatment is performed on raw grape wine, and the treatment, such as tank inverting and ageing, is performed to obtain the fortified grape wine; the alcohol content of the fortified grape wine is higher than that of conventional grape wine, and can reach over 18 percent; moreover, the taste of the fortified grape wine is better than that of Baijiu, and nutritional substances are rich; moreover, the preparation method has the advantages of low cost and high efficiency.

The invention relates to a production method of solid rice wine. The method comprises the following steps: directly adding purified water or aqueous extract of flowers, Chinese herbal medicines, fruits or tea while mechanically crushing and stirring rice wine; carrying out medium-high microwave sterilization for 90-120 s, sub-packaging the obtained rice wine in a container, placing the container in a vacuum freeze-drying machine cold trap, pre-freezing the rice wine at -45 to -50 DEG C for 10-15 h to form ice crystal blocks; and carrying out vacuum sublimation drying at -45 to 25 DEG C and gradually changing the pressure to 20 pa from 200 pa within 36-60 h to obtain the white crystal solid rice wine or nutritional health preserving solid wine. Rice grains of the rice wine are adopted as afreeze-drying molding supporter, so the produced solid rice wine or nutritional health preserving solid rice wine keeps the sweet and mellow mouthful of the original rice wine after being rehydrated;the amino acid content does not change basically, and the alcohol content is reduced; the solid rice wine can be instantly eaten after being dissolved in fresh boiled water; and the solid rice wine isportable, is easy to store, and is suitable for being promoted and applied at home and in restaurants and bars.

The invention relates to a method for improving the flavor of seasoning edible mushroom paste, belonging to the field of edible mushroom processing technologies. The method mainly comprises the following steps of: with edible mushroom and soybean paste as main raw materials, adding home-made chili oil into a pot, adding cleaned and chopped onion, ginger and garlic after the oil becomes hot, stir-frying, adding the soybean paste, and adding diced edible mushroom after the paste flavor can be smelt; adding the seasonings of gourmet powder, sugar, salt, I+G, lenthionine, five spice powder, cooking wine, vinegar and the like; and finally, canning, degassing, sealing, disinfecting and cooling the paste to obtain the finished product. According to the invention, the edible mushroom and the soybean paste are mixed, so that the product not only has paste flavor but also has unique mushroom flavor; and moreover, by adding the seasonings of gourmet powder, salt, I+G, lenthionine and the like, the flavor of the mushroom paste is blended, and the taste is fresh, salty and sweet. The method has simple process, the effect of flavor improvement is good, the mushroom paste is safe and hygiene, and industrialized production can be realized.

The invention relates to the field of food jam processing, in particular to watermelon jam and a making method thereof. The watermelon jam comprises, by weight, 250-350 parts of watermelon peel, 100-200 parts of watermelon pulp, 60-100 parts of soybean, 20-50 parts of sesame, 20-50 parts of cannabis sativa, 10-25 parts of pepper, 25-50 parts of vegetable oil, 2-8 parts of salt, 5-15 parts of fresh smashed ginger, 5-15 parts of smashed garlic, 5-15 parts of brown sugar, 0.5-4 parts of citric acid and 100-200 parts of water. The making method of the watermelon jam comprises the following steps that 1, raw materials are obtained in a weighed mode according to weight; 2, the soybean, the sesame and the cannabis sativa are pre-treated; 3, the watermelon raw materials are pre-treated; 4, slurry is decocted; 5, the watermelon jam is made through mixing; 6, canning, sterilizing and packaging are conducted. The watermelon jam is simple in technology, rich in nutrient and free of preservative, pigment, essence and additive, and the utilization rate of watermelons is increased.

The invention discloses fig wine which is characterized by comprising fig components. The fig wine is rich in nutriments, contains multiple amino acids and trace elements needed by human bodies, has the functions of stimulating the appetite, invigorating the spleen, strengthening the bodies and enhancing the human body immunity, and has mellow and sweet taste and is coordinated, pure and mild and is unique in a production method.