176results about How to "Taste effect" patented technology

The invention discloses a lactose-free milk preparation method based on separation membrane technologies, in which the four membrane technologies of microfiltration, ultrafiltration, electrodialysis and nanofiltration are coupled. The method includes the steps that firstly, most components in milk are intercepted through microfiltration and ultrafiltration, a penetrating solution is an aqueous solution containing lactose and inorganic salt, and after the inorganic salt is recovered by electrodialysis, desalinated liquid containing lactose and a small amount of inorganic salt is obtained; then,the desalinated liquid is subjected to nanofiltration separation to intercept lactose, and thus lactose removal is completed; components except lactose are recombined to obtain lactose-free milk powder through spray drying. By means of the method, the lactose interception rate reaches up to 95.85%; the production of the lactose-free milk powder is realized; meanwhile, water added in the production process can be effectively recovered and reused, lactose is also recovered by nanofiltration, and thus the method can guarantee that the whole process is environmentally friendly and free of by-product generation and raw material waste; besides, no chemical substance is added in the process, and thus the taste of milk will not be affected.

The invention discloses a production method of a green tea. The production method comprises the following specific steps of withering with hot blast: uniformly spreading a thin layer of picked fresh leaves on a withering trough, wherein the leaf spreading thickness is 5cm, and the withering temperature is 60-70 DEG C, so that the fresh leaves are uniformly and consistently withered, and compared with the fresh leaves which are picked a moment ago, the mass loss of the tea leaves is 20-25% in percentage by mass; fixation with hot blast: placing the withered fresh leaves with hot blast in a roller fixation machine, wherein the roller temperature is 350-380 DEG C, the fixation time is 3-5s, 500-600kg of the leaves are put, and compared with the tea leaves which are picked a moment ago, the water loss of the tea leaves is 65-70% in percentage by mass; then, sequentially performing the following operation steps of spreading the fresh leaves after fixation for the first time so that the fresh leaves after the fixation are cooled, performing resurgence on the cooled fresh leaves, tidying tea strips, performing depilation, spreading the fresh leaves after the depilation for the second time so that the fresh leaves after the depilation are cooled, performing resurgence on the fresh leaves, shaping the tea leaves, baking the shaped tea leaves, sorting the baked tea leaves, flavor distilling and the like; and limiting the corresponding technological parameters, and improving the fragrance and the taste of the green tea. The operation step sequence is reasonably designed, and the activity of oxidase in fresh tea leaves is destroyed at high temperature and inactivated, so that the tea leaves are soft, and give out delicate fragrance, which is favorable for the formation of the fragrance of the tea leaves.

The invention relates to a cigarette filter which comprises a cigarette holder tail end and a cigarette inserting end. A composite filter element is arranged between the cigarette holder tail end and the cigarette inserting end. The composite filter element is fixed by two grids and internally provided with a filtering agent which is formed by mixing traditional Chinese medicine effective components and activated carbon, wherein the weight ratio of the traditional Chinese medicine effective components to the activated carbon is 0.3 to 1:2. According to the cigarette filter, the effective components of traditional Chinese medicine are effectively extracted with multiple manners, the activated carbon is combined and used for cigarette holder filtering, hazardous substances in cigarette main stream smoke can be reduced, hazards of smoking is relieved, and particularly substances such as phenol and ammonia in the cigarette main stream smoke are obviously reduced, the taste of cigarettes is not affected obviously, and the application range is wide.

The invention provides a making method of brown rice and potato whole wheat flour mixed nutritional porridge. The making method has the advantages that by using brown rice, the nutritional ingredients of cereals are improved; the brown rice is pretreated, wherein the brown rice is frozen at minus 5 DEG C firstly to enable rice grain tissue to be destroyed a little to generate bee-ball-shaped small holes, then the brown rice is treated in a treating solution prepared in advance to enable effective ingredients in the treating solution to permeate into the brown rice, and therefore the nutritional value of the brown rice is increased; the treating solution is mainly prepared from radix saposhnikoviae, mulberry leaves, common lophatherum herb and fructus broussonetiae, and therefore a very good treatment effect on eye diseases of adolescents is achieved; meanwhile, added mulberry leaves and common lophatherum herb have the faint scent of plants, fructus broussonetiae has sweet taste, mulberry leaves, common lophatherum herb and fructus broussonetiae are added into the nutritional porridge together, and then the nutritional porridge achieves the very good aroma and mouthfeel.

The invention provides whole wheat boiled noodle, which is prepared from the following raw materials (by weight): 60-70 parts of flour, 5-10 parts of wheat bran, 5-10 parts of corn flour, 0.02-0.04 part of a compound enzyme preparation, 2-3 part of vital gluten, 0.06-0.1 part of sodium stearoyl lactylate, 20-35 parts of water and 2-5 parts of edible salt. Lipase activity of maize meal and wheat bran is eliminated by microwave treatment. Due to the Maillard reaction happed during the enzyme deactivation process, unique flavor is generated, and taste of the boiled noodle is enhanced. Shelf life of the whole wheat boiled noodle is prolonged because of an antioxidant generated during the Maillard reaction process. Thus, the problem that most whole wheat boiled noodles in the market have short shelf life and are not easy to store is solved. In comparison with a traditional backing technology, the microwave enzyme deactivation technology has the following advantages: reaction time is saved, factory energy resources are saved, and the smell of burnt food that is generated by wheat bran after excessive baking is prevented such that taste of the noodle is not influenced.

The invention belongs to the technical field of cigarettes and discloses granular medicine for cigarette tip filtration and a preparation method thereof. The granular medicine is formed by mixing of traditional Chinese medicine effective components and activated carbon according to a weight ratio of 0.2-1:1, wherein the traditional Chinese medicine effective components include dandelion, Parthenocissus himalayana (Royle) Planch, pawpaw, Radix Sophorae Tonkinensis, Lobed Kudzuvine roots and the like. According to the granular medicine for cigarette tip filtration and the preparation method thereof, the traditional Chinese medicine effective components are effectively extracted with multiple methods and used for cigarette tip filtration together with activated carbon, harmful substances in main stream smoke of cigarettes can be reduced, smoking harmfulness can be reduced, phenol and ammonia matter in the main stream smoke of cigarettes can be reduced remarkably, the taste of the cigarettes is not affected obviously, and application prospects are good.

The invention relates to an improved production process of yellow rice wine in order to solve the problem of mash rancidity and increase the yield of the yellow rice wine. The production process comprises the following steps in sequence: raw material washing, soaking, cooking, spreading for cooling, qu adding, stirring uniformly, saccharifying and fermenting, raking, after-fermenting, squeezing, sterilizing, storing, blending, filtering and packaging, wherein the used raw materials are millet, mung bean, red dates and sophora alopecuroides with weight part ratio of 100:4.6-5.0:4.6-5.0:0.3-0.5. Active dry yeast with weight being 0.15% of that of the millet is added during adding qu. Wheat qu or Daqu with mass being 5% of that of the millet is added during adding qu. Sweet osmanthus spices with weight being 0.1% of that of the millet and white wine or Daqu white wine with weight being 50-80% of that of the millet are added at the stage of after-fermentation. The production process increases the yield of the yellow rice wine, solves the problem of mash rancidity and simultaneously improves the nutritional value and aroma of the yellow rice wine.

The invention relates to a bitterness inhibitor, application, electronic atomized liquid and a preparation method thereof. The bitterness inhibitor comprises glucosyl stevioside, beta cyclodextrin anderythritol, and the mass ratio of the glucosyl stevioside to the beta cyclodextrin to the erythritol is (1-10): (2-20): (5-100). Glucosyl stevioside in the bitterness inhibitor is obtained in a way that the stevioside is glycosylated by through an enzymolysis method, and then beta-glucosyl conformation is converted into alpha-glucosyl through hydrolysis, transfer, cyclization and disproportionation effects, the number of glucosyl groups is increased, and the overall steviol is subjected to conformation change. The produced micro-cavity capsule structure can play a role in embedding and shielding bad fragrant substances, the embedding effect of beta-cyclodextrin and the sweet taste of erythritol are combined, the unpleasant feeling brought by bitter substances in the atomized liquid can beeffectively shielded, and the irritating feeling and the offensive odor feeling are reduced.

The invention relates to a processing method of euphausia superba low in fluorine, which comprises the following steps: (1) pretreating; (2) steam heating: steam heating euphausia superba flesh to 60 to 70 DEG C, carrying out heat preservation for 20 to 30 minutes, collecting water soluble extractum of the euphausia superba flesh; (3) processing the water soluble extractum: adding pure water in the water soluble extractum according to the mass ratio of the water extractum to the pure water, wherein the mass ratio is 1 to (8 to 10), adjusting the pH value to 7.0 to 7.5, adding in magnesium salt and enabling the concentration of the magnesium salt to be 0.04 to 0.85 percent, carrying out heat preservation for 1 to 2 hours under the temperature of 40 to 50 DEG C, filtering and taking supermatant to obtain a finished solution product of the water soluble extractum; (4) microwave heating: immersing the euphausia superba flesh subjected to the steam heating in a water-retaining agent, and the mass ratio of the euphausia superba flesh to the water-retaining agent is 1 to (3 to 5), heating for 5 to 10 minutes under the microwave power of 500 to 800W; (5) back boiling: immersing the euphausia superba flesh subjected to the microwave heating in the finished solution product of the water soluble extractum according to the mass ratio of 1 to (2 to 4), poaching for 10 to 15 minutes under the temperature of 50 to 60 DEG C; (6) packaging. The processing method is easy in operation; a finished product is low in fluorine content; the dissolution rate of the fluorine can reach more than 95 percent during processing; the lost nutrient substances are less; the loss ratio of protein is lower than 10 percent; the euphausia superba flesh of the product is good in taste.

The invention relates to an air chamber-type press filter-used diaphragm plate, which comprises a diaphragm plate, wherein the diaphragm in the diaphragm plate is of the flaky silicon gel diaphragm; the back surfaces of the four corners of the flaky silicon gel diaphragm are provided with a boss-type liquid out passage and a boss-type liquid washing passage; a boss-type air passage is arranged between the boss-type liquid out passage and the boss-type liquid washing passage; a sealing surface of a plate core of the diaphragm plate is provided with an air hole that is communicated with a core cavity of the plate core; the plate core is provided with a boss-type liquid washing passage and a boss-type liquid out passage; the core surface of the plate core is provided with three or more than three bosses that are distributed around a liquid inlet of the plate core; and the boss-type liquid out passage, the boss-type liquid washing passage and the boss-type air passage are respectively spliced and matched with a liquid outlet, a liquid washing hole and the air hole that are arranged on the surface of the plate core. The air chamber-type press filter-used diaphragm plate has the advantages that: 1, the adverse effect to the mouthfeel of wine can not be caused; 2, the sealing is reliable, and the corrosion resistance is good; 3, the extrusion deformation between a filter plate and the diaphragm can be avoided, and the diaphragm can be prevented from being broken due to the extrusion; 4, the hidden air passage can not consume material and does not have trouble.

The invention discloses heat-not-burn tobacco packing paper. The packing paper comprises a burning layer and a heat conducting layer which are bond together through a composite adhesive, wherein the heat conducting layer consists of a body paper layer, a grid-like aluminum foil layer and a sheet-like aluminum foil layer, the grid-like aluminum foil layer and the sheet-like aluminum foil layer are composited on upper and lower sides of the body paper layer respectively, the grid-like aluminum foil layer is contacted with the burning layer, and the sheet-like aluminum foil layer covers cut tobacco. The burning layer and the heat conducting layer of the packing paper both contain burning materials such as corn flour, potato powder, grain husk powder, methyl cellulose and the like which can prolong the burning time, meanwhile, the materials can burn sufficiently, few solid particles are produced, and the taste of tobacco cannot be affected; besides, the burning layer and the heat conducting layer produce more heat, and the defect of insufficient heating of traditional heat-not-burn tobacco is overcome.

The invention discloses a tea leaf flattening and uniform drying device which comprises a mounting box, a mounting cavity is formed in the mounting box, a placement mechanism is arranged in the mounting cavity, and the placement mechanism comprises a placement pipe which is fixedly mounted on the upper end wall of the mounting cavity and connected to the outside of the mounting box; a second connecting U-shape baffle is slidably mounted in the left end face of the containing pipe, a driving spring is fixedly connected between the left end face of the second baffle and the left end wall of themounting cavity, and a track groove is formed in the rear end wall of the mounting cavity. According to the tea leaf drying device, the tea leaves are evenly laid on the containing plate with the small holes, the tea leaves are dried, the tea leaves can be shaken in the drying process, the tea leaf drying effect is better, the tea leaves are stirred, tea leaf accumulation is prevented, disintegrating slag can be discharged, and the influence on the taste of the tea leaves is avoided.

The invention relates to the field of thawing after freezing, and discloses a quick thawing machine. The quick thawing machine comprises a machine frame, a thawing tank, an ice melting device and a vibrating mechanism, wherein edges of the bottom of the thawing tank are mounted on the machine frame through pressure springs; the vibrating mechanism is mounted on the bottom surface of the thawing tank; the ice melting device comprises a ball dispersing mechanism, a ball receiving plate, a transporting mechanism, a heating device and a plurality of metal balls; the ball dispersing mechanism comprises a fixing plate; the fixing plate is vertically fixed to a tank opening of the thawing tank; a ball inlet is formed in the upper part of the fixing plate; a plurality of ball separating columns which are distributed in a crisscross manner are fixed to the fixing plate under the ball inlet; a plurality of through holes are formed in the bottom surface of the thawing tank; the ball receiving plate is obliquely arranged under the thawing tank; a ball receiving tank is arranged at the bottommost end of the ball receiving plate; one end of the transporting mechanism is connected to the ball receiving tank, and the other end of the transporting mechanism is connected to the ball inlet of the ball dispersing mechanism; and the heating device is arranged on the transporting mechanism. The invention aims to provide a thawing device which is used for quickly thawing raw materials of which the surfaces are coated by coagulated ice housings.

The invention discloses an aerosol generating device. The aerosol generating device comprises a heating assembly and an atomizing assembly, the heating assembly comprises a heater, a first storage cavity is formed in the heating assembly, the heater is contained in the first storage cavity, the heating assembly is further provided with an opening and a second aerosol inlet, the second aerosol inlet is communicated with the opening, the opening is communicated with the first storage cavity, and the opening is used for discharging first aerosol; the second aerosol inlet is arranged above the heater; the atomization assembly comprises an atomizer, an atomization cavity communicated with the atomizer is formed in the atomization assembly, a second aerosol outlet is formed in the atomization cavity, and second aerosol is stored in the atomization cavity and then discharged out of the atomization assembly from the second aerosol outlet; the atomizer is close to the second aerosol outlet, the second aerosol outlet is close to the second aerosol inlet, the second aerosol outlet is communicated with the second aerosol inlet, the second aerosol sequentially passes through the second aerosol outlet and the second aerosol inlet and is discharged from the opening, and aerosol with better taste can be obtained.