2458results about How to "Sweet taste" patented technology

The invention discloses a rice cropping method. Based on thin seeding, dried breeding and seedling strengthening and spaced planting on small mound, the method changes the traditional nitrogen application proportion that base fertilizer:tillering fertilizer:earing fertilizer:granular fertilizer is equal to 50 percent:15 percent:35 percent:0 percent, to 40 percent:15 percent:35 percent:10 percent. The method also properly reduces previous nitrogen application amount, increases nitrogen application amount in middle and late stages, reduces ineffective tillering and tries for large ears and large amount of grains; the method changes the traditional method that K fertilizer is only used as a base fertilizer rather than additional fertilizer to adopt the K fertilizer as both the base fertilizer and the additional fertilizer so as to improve the disease resistance and fall resistance of rice as well as maturing rate, and increase dry grain weight. The rice cropping method is characterized by good quality, high yield, high efficiency, low consumption and the like.

The invention provides a sweet crystal of grosvenor momordica with the type of free sugar and health care and a method thereof, which includes that tetracyclic triterpene water extract is extracted from grosvenor momordicas. The character is that modified starch with certain proportion is added into the tetracyclic triterpene water extract of grosvenor momordica, spray-drying and oven-drying are carried out, then the product is finished after being crushed through 60 mesh sieve. The sweet crystal has the color of light brown, keeps the medicinal function of grosvenor momordica and dissolves in water completely. The solution has good taste and special flavor. After drinking the solution, people do not feel sour in mouth, and the taste of sweet cool can be kept in mouth for a few minutes. The sweet crystal is convenient for use. The added quantity is almost the same as the quantity of the traditional habit.

The technology for producing golden flower Qianliang tea (Hua-juan tea) is characterized in that the technology comprises the process steps as follow: plucking criteria-water removing in high temperature-rolling and shaping-pile-fermentation-dry and adding incense-stems picking and sieving-matching and pile-classificaition and weighting-steam softening-moisture detection-adpressing and sizing-premilary test and baking-cultivating golden flower-aerationagitation. The technology is an improved deep processing technology. The processes of the pile-fermentation and the cultivating golden flower ensure that the appearance of the products is ooiu colour, the interior is brown, and even distributed beneficial organism (namely, golden flower)-eurotium cristatum is clearly saw, the shangse is bright red, the taste is pure and aromatic, and the flower is aromatic, and has the health care functions of promoting sleeping, invigorating stomach and promoting digestion, relaxing bowel, slaking thirst and helping produce saliva, antidiabetics, lowering blood pressure, curing bloated, cuing laxness, etc. The technology fully actives microelements such as vitamins contained in tea, mineral composition, 18 amino acid, protein, glucide, folic acid, catchol which are beneficial to human health and easily absorbed, and the cultivation of golden flower has substantial transformation on tea polyphenols, caffeine, and theophylline that are transferred into elements that are beneficial to human health, all ages, expand market, have high cultural value, provide collection opportunity for black tea lovers.

The invention relates to the field of tea, in particular to a production process of angelica keiskei koidzumi tea, mainly comprising the steps of picking and washing fresh leaves of angelica keiskei koidzumi, and then spreading, fixing, rolling, drying, fried rolling, screening, drying, and finally obtaining the finished angelica keiskei koidzumi tea. The angelica keiskei koidzumi tea which is prepared by adopting the production process has the advantages of black and lubricant appearance, tightly knotted rope shape, prominent angelica keiskei koidzumi aroma, rich inclusion, darkbrown liquor color, dark green bottom of leaves, mellow taste and sweet aftertaste, retains a large number of beneficial health ingredients, and can resist brewing.

The invention discloses a seasoning health-care tea and a preparation method thereof. The health-care tea is prepared from the following raw materials in parts by weight: 15-20 parts of crab feet, 15-20 parts of shorthairy antenoron, 2-3 parts of ganoderma lucidum, 5-8 parts of black tea, 13-18 parts of honeysuckle flowers, 15-18 parts of grosvener siraitia and 10-13 parts of Kunlun snow chrysanthemum. The preparation method comprises the steps of baking, matching and sterilizing. According to the preparation method, the health-care tea is prepared from the crab feet, the shorthairy antenoron, the ganoderma lucidum, the honeysuckle flowers, the grosvener siraitia and the Kunlun snow chrysanthemum with the black tea according to compatibility relationships. The seasoning health-care tea combines the health-care functions of the rab feet, the shorthairy antenoron, the ganoderma lucidum, the honeysuckle flowers, the grosvener siraitia, the Kunlun snow chrysanthemum and the black tea, not only keeps the taste of tea but also has the strong functions of nourishing and protecting the liver and resisting tumor based on tests, and is suitable for people of all ages and is especially suitable for people suffering from excessive smoking and drinking, busy work, emotional stress or drinking and eating disorder.

The invention relates to the field of food processing, in particular to a preparation method of dragon fruit juice. The preparation method comprises the steps of sorting and slicing; preparing dragon fruit peel juice; preparing diced dragon fruit; preparing lychee juice; blending the dragon fruit juice; sterilizing; filling, and the like. The dragon fruit juice prepared by the preparation method is sweet and tasty, is not added with any synthetic materials such as pigments, essences and preservatives and sufficiently utilizes peel, fruit pulp and fruit seeds of dragon fruit in the preparing process; no raw materials are wasted; and the obtained juice comprises all nutrition ingredients of dragon fruit. Lychee and dragon fruit are ingenuously matched, so that the prepared juice is mild and is suitable for people with different constitutions to drink; and meanwhile, lychee is sweet in taste and also improves taste of the juice by being matched with dragon fruit.

The invention relates to tea leaves, in particular to mulberry leaf tea prepared by taking mulberry leaves as a raw material. The preparation method of the mulberry leaf tea comprises the following steps: putting 2kg of aired mulberry leaves into a kettle by picking leaves, washing, cleaning and airing for 4-5 hours after heating the kettle to 130-180 DEG C, continuously stir-frying for 5-6 minutes continuously, removing 10-30% of water in the leaves, stir-frying until the leaves are flexible and then taking out of the kettle; putting on a wood board, twisting for 3-5 minutes, twisting until the leaves are in a cord shape, and spilling leaf juice; then, putting the leaves into a kettle of 70-80 DEG C for baking, heating evenly, stir-frying until tea strips form powder when being pinched by hands, taking out of the kettle and cooling in a spread way; and afterwards, removing fine crushed powder impurities by using a fine sieve, then grading according to colors, shapes and tastes, packaging, putting into a dry sealed container after sealing, and storing. The invention has the advantages of lowering blood sugar, reducing the weight, clearing up fat, promoting metabolism, eliminating fatigue, being beneficial for health preserving, health care and life prolonging and the like.

The invention discloses a radiation resistant tea which mainly comprises the following components (by weight portion): green tea 180-220 parts, chrysanthemum flower 10-20 parts, acanthopanax root 10-20 parts, sea-buckthorn 10-20 parts and ganoderma lucidum 10-20 parts. The tea contains rich amino acids, linolic acid, vitamin A, B, C, E, beta-carotene, and microelements including selenium, manganese, zinc and ferrum.

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 relates to a technology of producing vinegar, in particular to a method for producing grape vinegar through mixed fermentation of grapes and grains, and aims at solving the problems existing in the prior art which utilizes grapes as raw materials to produce fruit vinegar, such as simple production technique and ordinary flavor, etc. The method comprises the following steps: (1) grape pulp preparation: mashing grapes to obtain the grape pulp; (2) alcoholic fermentation; (3) acetic fermentation; (4) smoking, fermenting and pouring vinegar; and (5) ageing. Compared with the prior art, the invention is characterized in that the grape pulp and the grains are subjected to the mixed fermentation and proper fermentation parameters are selected; relative to fruit vinegar of a single variety in the prior art, the vinegar obtained through the invention combines the comprehensive advantages of mature vinegar and the fruit vinegar; and the invention comprehensively utilizes all the essences of the grapes instead of only using grape skin, and the produced vinegar has comprehensive nutritional ingredients and flavoring substance.

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.

The present invention provides a ganoderma health preserving black tea and a processing technology thereof, belonging to the tea-leaf processing field and solves the problem that ganoderma and the active components of tea leaves can not be effectively combined or absorbed by human bodies in the prior art, and the product quality problems of poor mouth feel and bad color. The raw materials of the ganoderma health preserving black tea comprise one or more selected form tea leaves of black tea, refined ganoderma powder and ganoderma spore powder. The processing technology comprises the steps of selecting tea leaves of superior black tea, wilting, rolling, fermentating, drying, winnowing and selecting as well as checking and accepting finished products. In the invention, the ganoderma health preserving black tea is prepared from the ganoderma and the black tea through mixing and fermentation so that the internal quality of the tea leaves is enriched and the health care function of the teais enhanced. The ganoderma health preserving black tea has the functions of liver protection, stomach nourishing, heart calming and mind tranquilization, eyesight improvement, reduction of blood pressure, blood fat and blood glucose, human immunity improvement, senility deferring, health care, beauty, and the like, and has the advantages of good mouth feel and obvious economic benefit.

The invention relates to a fermentation method of black garlic, which comprises the following: (1) a step of low-temperature fermentation, which is to place the garlic at 2 to 8 DEG C for 4 to 6 days; (2) a step of high-temperature and high-humidity fermentation, which is to seal the garlic treated by the step (1) in a closed container, fill saturated NaCl solution at the bottom of the container and at a position where the saturated NaCl solution is not contacted with garlic, raise the temperature in the container to 70 to 80 DEG C, and keep the temperature for 7 to 15 days; and (3) a step of normal-temperature fermentation, which is to cool the closed container to room temperature after 7 to 15 days of high-temperature and high-humidity fermentation, keep the temperature continuously for 2 to 6 days, and take out the fermented product to obtain the black garlic. When the method is used for producing the black garlic, the fermentation time is greatly shortened, all needed processes can be accomplished in 13 to 27 days, additives are not added in the fermentation period, the cost is greatly reduced and the making process is simple. And the method is suitable for industrial production.

The present invention relates to food, and is especially glutinous rice cake and its making process. The glutinous rice cake consists of glutinous rice layer(s) in 60-70 weight portions, sugar floss layer(s) in 10-20 weight portions, and stuffing layer(s) in 10-30 weight portions. The glutinous rice cake has most modified starch to replace glutinous rice powder, maltose oligomer to replace granulated sugar and stuffing, and is sweet, fine, elastic, moderately soft and good in chewing performance. It may be produced into different kinds of different tastes.

Belonging to the malt manufacturing field, the invention provides a preparation method of burnt malt with high caramel aroma and beer. The malt preparation method includes the steps of: barley selection, raw material pretreatment, wheat dipping, germination, green malt saccharification, baking and root removal. Specifically, during barley selection, barley with moderate protein content is adoptedas the raw material; the wheat dipping process provides barley grains sufficient internal moisture content to fully stimulate the vitality of the endogenous enzyme system of malt, thus providing sufficient conditions for subsequent acquisition of a Maillard reaction substrate; the saccharification process is carried out in four stages, so that green malt can effectively degrade cellulose, proteinand starch under an appropriate water condition, and the concentration of the Maillard reaction substrate is increased; and then baking is carried out at an appropriate generation temperature of DMHFso as to enrich DMHF product substantially. The obtained malt has significant caramel aroma, the aroma is pure and strong, sensory evaluation indicates that the malt is free of scorched flavor, burntflavor and other foreign and miscellaneous smell, and can be used for production of beer with high caramel aroma.

The invention discloses a medlar and chrysanthemum eyesight-improving intelligence-developing health care drink, and relates to a method for preparing drinks. The medlar and chrysanthemum eyesight-improving intelligence-developing health care drink is a drink product which is prepared from melar, chrysanthemum and the like serving as raw materials through extraction, clarification, preparation, sterilization, packaging and other technology. The medlar and chrysanthemum eyesight-improving intelligence-developing health care drink has the functions of clearing liver and improving eyesight, promoting blood circulation and removing blood stasis and the like, and has good curative effect on nearsighted, farsighted and other eye disease patients. Through regular drinking, the drink can achieve the effects of controlling eye diseases, eliminating eye fatigue and brain fatigue, improving the eyesight, improving the intelligence and the like. The method for preparing the medlar and chrysanthemum eyesight-improving intelligence-developing health care drink can prepare two or more eyesight-improving intelligence-developing drinks or other drinks according to the drink production technology. The medlar and chrysanthemum eyesight-improving intelligence-developing health care drink comprises the following components: 10 to 20 percent of medlar, 5 to 20 percent of chrysanthemum, 5 to 20 percent of cassia seed, 5 to 20 percent of mulberry, 5 to 10 percent of hawthorn, 5 to 20 percent of dried longan, 5 to 20 percent of Chinese date and the like.

The invention discloses a preparation method for scented tea of a tea tree. The method comprises the following steps: picking; cleaning (with an ultrasonic wave); carrying out enzyme wall-breaking; heating and withering; cooling flowers; carrying out enzymatic fermentation; baking; removing impurities; sterilizing; and packaging. Through the enzymolysis wall-breaking effect, a cell wall of tea tree pollen can be destroyed; nutrition health materials are leached; the functional role is enhanced; meanwhile, tea polyphenol is transformed through withering and fermenting; the bitter taste of the scented tea of the tea tree is relieved; and the taste of the scented tea of the tea tree is improved, so that the preparation method can be widely applied to the field of preparation of the scented tea of the tea tree.

The invention relates to a method for preparing a functional type food containing persimmon. The technical scheme provided by the invention is as follows: the method comprises the following steps of: carrying out re-acerbity resistant treatment on persimmons: softening mature persimmons, cleaning, removing bases, pulping, and embedding by adding a compound debitterizing agent containing 2-5% of beta-cyclodextrin and maltodextrin to prevent re-acerbity; adding the prepared substances into ingredients; and deeply processing: stirring, mixing, rubber grinding, refining, slicing, drying, uncovering slices, overlapping slices, and slicing, wherein the embedding time is 50-70 min; and the embedding temperature is 35-45 DEG C. By adopting the technical scheme, the method disclosed by the invention has the benefits that: persimmons are processed into serial fruit paste type leisure foods which have the advantages of being good in mouth feel, easy for storage and applicable to being eaten by men and women of all ages; a condition is created for persimmon industrialization; unlike other foods containing persimmons, the produced foods can avoid re-acerbity phenomenon, taste good and tenacious and are suitable for being stored for a long time; and the technical problem which is expected to solve for a long time but not solved is solved.

The invention discloses a nut maigre moon cake and a preparation method thereof, wherein the nut maigre moon cake comprises a cake skin and fillings, and the cake skin is coated outside the cake fillings, wherein the cake skin comprises the following components in percentage by weight: 47%-55% of flour, 32%-38% of fructo-oligose, 10%-16% of plant oil and 1.0%-1.5% of alkaline water. The fillings comprise the following components in percentage by weight: 15%-19% of fructo-oligose, 8.5%-11% of ripe glutinous rice powder, 8.5%-11% of water, 10%-14% of sesame seeds, 8.5%-11% of apricot kernel, 8.5%-11% of cashew kernel, 8.5%-11% of melon seeds, 8%-10% of olive kernel, and 6.5%-8.5% of plant oil. In the cake skin provided by the invention, the fructo-oligose is used for replacing the traditional granulated sugar so as to reduce the heat of the moon cake; and in the fillings, the pure plant oil is used for replacing the traditional animal oil so as to improve the unsaturated fatty acid content in the moon cake, so that not only can the technology and mouth feel of the Guangdong-type nut crisp moon cake be kept, but also more nutrition value and health protection function are given.