64results about How to "The taste is sweet and delicious" patented technology

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

The invention relates to the technical field of food processing methods, in particular to an anti-hardening white square rice cake and a production method for the anti-hardening white square rice cake. The anti-hardening white square rice cake is produced by taking glutinous rice flour, anti-hardening syrup, lard oil, modified maize starch and black sesame and the like as raw materials, and according to a certain formula, performing the following steps of: (1) checking materials; (2) making the glutinous rice flour; (3) frying the black sesame; (4) mixing; (5) beating; (6) stewing; (7) re-steaming; (8) cooling, re-moisturizing and slicing; and (9) packaging and the like. The anti-hardening white square rice cake not only keeps the characteristics that the conventional white square rice cake is moist, soft, frozen grease-like, sweet and delicious and the like; and compared with the conventional white square rice cake, the a quality problem of short-term hardening is avoided and a softness guarantee period is prolonged by 40-45 days.

A processing method of a sugarcane juice solid beverage comprises the following steps: filtering a sugarcane juice by allowing the sugarcane juice to sequentially go through a drum sieve and a curved sieve in order to obtain a coarse filtration sugarcane juice; heating the coarse filtration sugarcane juice to 90-100DEG C, maintaining the temperature for 1-2min, and rapidly cooling to obtain an enzyme killed sugarcane juice; carrying out ultrafiltration clarification on the enzyme killed sugarcane juice by adopting a multistage ceramic membrane ultrafiltration system with the membrane aperture of 0.02-0.10[mu]m; carrying out evaporative concentration on the clarified sugarcane juice to obtain a sugarcane juice concentrate; sending the sugarcane juice concentrate to a vacuum sugar boiling pan, and carrying out further evaporative concentration to obtain a massecuite; and stirring the massecuite until caster sugar appears, pouring the massecuite into a die, cooling to room temperature, cutting to form blocks, drying, and packaging to obtain a finished product. The sugarcane juice solid beverage prepared in the invention can be instantly drunk after dissolution in hot water, and the dissolved solid beverage has cleared and transparent color, rich fragrance and sweet and tasty taste, and well maintains the original nutritional components and flavor substances of sugarcane.

The invention discloses a production process of poly-crystal rocky candy. The production process comprises the following six steps: by taking first-grade white sugar as a raw material, dissolving the sugar, micro-filtering and clarifying, desalting and decolorizing by using ion exchange resin, concentrating in vacuum, charging seeds for crystallization, drying and packaging to produce the poly-crystal rocky candy. The poly-crystal rocky candy produced by the method disclosed by the invention is sweet and delicious in taste and white and transparent in color and luster; no sodium hydrosulfite is added for color protection during the overall production, so the product is environmental friendly and safe; the crystallization rate of the rocky candy is above 95%; the problem of low crystallization rate during production of the poly-crystal rocky candy for a long time is solved.

The invention discloses a processing device for a sugarcane juice solid drink. The processing device comprises sugarcane juice rough filtration equipment, a first heat exchanger, a second heat exchanger, multistage ceramic membrane ultrafiltration equipment, falling-film three-effect vacuum evaporation equipment, vacuum concentration equipment and drying-forming equipment, wherein the sugarcane juice rough filtration equipment comprises a drum sieve, a curved sieve and a roughly filtrated sugarcane juice storage box; a clarified sugarcane juice box is connected between the multistage ceramic membrane ultrafiltration equipment and the falling-film three-effect vacuum evaporation equipment; the falling-film three-effect vacuum evaporation equipment comprises a falling-film first-effect vacuum evaporation tank, a falling-film second-effect vacuum evaporation tank and a falling-film third-effect vacuum evaporation tank; a sugarcane slurry box is connected between the falling-film three-effect vacuum evaporation equipment and the vacuum concentration equipment; the vacuum concentration equipment comprises a sugarcane boiling tank and a water jet condenser. The sugarcane juice solid drink prepared by the processing device disclosed by the invention can be drunk after being dissolved with hot water, is clear and transparent in colour, strong in fragrance, and fresh, sweet and delicious in taste, as well as keeps the original nutritional ingredients and flavour substances of the sugarcane well.

The invention discloses a processing method of health-care dried clam. The processing method comprises the following steps of: washing clam as a raw materials, temporarily culturing for removing sand from the clam, removing the shell to obtain flesh, pickling the flesh by using a Chinese herbal medicine feed liquid containing poria cocos, green tea, golden cypress and the like, drying at low temperature, weighing, packaging, and carrying out irradiation sterilization, so as to obtain the health-care dried clam. The processed health-care dried clam has the beneficial effects of fresh and delicious taste, rich nutrition, long shelf life and convenience in storage and transportation, has the efficacies of reducing blood fat, clearing heat and promoting diuresis, does no contain any additive or preservative, and is green and healthy, thus having a wide market prospect.

A puffed broad bean is produced from broad beans, and is concretely obtained through the following steps: crushing and peeling of the broad beans, microwave treatment, immersion and water absorption, high temperature gelatinization, refrigeration, frying, slurry wrapping, baking, mixing, drying, and pectin cladding. Refrigeration, mixing and slurry wrapping treatments are adopted, so the finished broad bean has greatly increased crispness, bright and attractive surface and many tastes; a traditional powder mixing technology is merged into a slurry wrapping technology, so the broad bean has a bright and neat surface; and the surface of the dried broad bean is coated with fruit gel, so the obtained broad bean has soft inside and crispy inside, and has sweet and tasty mouthfeel, and the mouthfeel and the appearance of the puffed broad bean are obviously improved.

The invention provides a method for parallel production of sugarcane concentrated juice and sugarcane drinking water by multi-stage films. The method comprises the steps as follows: enabling sugarcanes to be subject to blanching enzyme deactivation, pressing and juice extracting and crude filtering sequentially, to obtain crudely filtered sugarcane juice; ultra-filtering and cleaning the crudely filtered sugarcane juice by a first ceramic film to obtain clear sugarcane juice; concentrating the clear sugarcane juice by an organic nano-filtration film to obtain a nano-filter clear solution and a nano-filter concentrated solution; ultra-filtering the nano-filter concentrated solution by a second ceramic film, sterilizing and filling sterilely to obtain the sugarcane concentrated juice; purifying the nano-filter clear solution by an organic reverse osmosis film to obtain a reverse osmosis clear solution; ultra-filtering and sterilizing the reverse osmosis clear solution by a third ceramic film, and filling sterilely to obtain the sugarcane drinking water. Based on the integration of film process separation, concentration, cold sterilizing and other functions, the high-quality sugarcane concentrated juice and sugarcane drinking water are produced in parallel with sugarcanes as a raw material, and the optimization of products and comprehensive utilization of sugarcane resource are prompted.

The invention discloses children nutrition milk shake powder and a preparation method thereof, wherein the children nutrition milk shake powder is prepared by the following raw materials by weight: 10-30 parts of skim milk powder, 7-14 parts of tartary buckwheat, 15-40 parts of maltodextrin, 25-40 parts of strawberry, 15-25 parts of blackcurrant, 8-13 parts of water chestnut, 5-10 parts of mushroom, 5-10 parts of tremella powder, 4-6 parts of spirulina powder, 2-3 parts of eucommia leaf, 1-2 parts of lance asiabell root, 1-3 parts of villous amomum fruit, 2-3 parts of rosa roxburghii, 2-3 parts of wolfberry leaf, 3-5 parts of mulberry leaf, 1-2 parts of saruma henryi, 1-2 parts of pomegranate rind, 2-4 parts of soyabean lecithin, 1-2 parts of calcium lactate, and 5-15 parts of cane sugar. Components such as Strawberry, blackcurrant, water chestnut, etc., are added in the milk shake powder, so as to increase mouthfeel of fruity flavor, enhance digestion function, and protect cardio cerebrovasculars and teeth; mushroom can invigorate spleen, nourish stomach, raise body immunologic function; rosa roxburghii has detoxification, stomach strengthening, digestion and blood circulation promotion functions; and a formula is balanced and reasonable, mouthfeel is fragrant, sweet and delicious, and the children nutrition milk shake powder can satisfy nutrition growth demand of children.

The invention belongs to the technical field of food, and particularly relates to steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and a method of making the steamed buns, wherein the steamed buns are mainly made of high-quality Dioscorea opposita Thunb. cv. Tiegun and wheat. The method includes: adding honey, amylase, yeast powder, hydrolyzed protein powder, saponin powder and choline powder into the Dioscorea opposita Thunb. cv. Tiegun and wheat flour, mixing, fermenting, kneading for forming, and steaming to obtain the buns with unique flavor and full nutrients. Conversion of polysaccharide in the steamed buns is improved, and dietary property of the steamed buns is also improved. No preservative is added, so that shelf life of the steamed buns is prolonged, and quality of the steamed buns is improved.

The invention discloses a cherry plum cultivation method which comprises the following steps: (1) selecting loam or sandy loam; (2) performing planting from March 20 to April 5: during planting, filling and treading down topsoil, backfilling subsoil to upper layers of holes, leveling the subsoil, and immediately irrigating the soil thoroughly, wherein soil improvement solution is mixed into the subsoil when the subsoil is backfilled; (3) applying a base fertilizer to the soil by adopting hole fertilization, groove fertilization or annular furrow fertilization from the last ten-day period of August to the first ten-day period of September; (4) performing in-root topdressing for three times every year; (5) performing foliage topdressing from three months before harvesting to one month before harvesting, and spraying a foliage nutrient solution to foliage once every 15 days; (6) timely performing tillage and weeding during each watering; (7) performing pruning to form natural center opening shapes or freedom spindle shapes. Cultivated cherry plums are high in vitamin and trace element content, the disease resistance of seedlings can be improved, higher disease resistance is achieved, the surfaces of fruits are aubergine, and flesh is yellowish orange and high in sweetness, and tastes strongly sweet and delicious.

The present invention discloses an apparatus for continuously processing litchi. The apparatus comprises a scraper plate elevator, a litchi branch removing machine, a litchi branch clamping machine, an elevator, a hairbrush cleaning machine, a fruit washing machine, a roller type fruit brushing machine, a litchi skinning machine, a screw elevator, a stoning beating machine, a screw pump, a beating filter, a belt type presser, a first storage tank, a precision filter, a second storage tank, a plate type sterilization machine, and an aseptic filling machine which are successively connected. A third storage tank and a vacuum concentrating device are also disposed between the precision filter and the second storage tank. According to the apparatus, various machines which are mutually uncorrelated are connected to be a production line, manual operation is replaced by mechanical operation, the integral operation time is reduced, so that litchi enzymatic reaction is too late to occur, the enzymatic reaction caused by long processing time during a traditional litchi processing process is prevented, the enzyme deactivation process is saved, and nutrient compositions and flavor substances in litchi processed products are well preserved.

The invention discloses a making method of tawny daylily, neotorularia humilis and cherry bread. The tawny daylily, neotorularia humilis and cherry bread is made by using tawny daylilies and cherries as raw materials, and simultaneously adding neotorularia humilis, rhizoma acori calami, barbary wolfberry fruits, radix polygonati officinalis, lisea coreana, red jujubes, digitalis, nardostachys roots, haws, radish seeds, radix paeoniae alba and cortex magnoliae officinalis. The nutrition and the health-care value of the tawny daylilies and the cherries are fully utilized, and the tawny daylilies, the cherries and traditional Chinese medicines are in mutual concerted application and synergistic interaction, so that the efficacies of stimulating the appetite, invigorating the spleen, relieving epigastric distention, regulating vital energy and the like are realized. Finished products are fragrant and sweet in mouth feel and rich in nutrition, have peculiar delicate fragrance of the tawny daylilies, and can obviously alleviate the physical discomfort of crowds suffering from indigestion, early satiety and belch for a long term after being eaten for a long term. The making method is simple in making technology, convenient to operate and broad in market prospects.

The invention provides syzygium samarangense and watermelon compound juice and a preparation method thereof and belongs to the technical field of juice processing. The compound juice is prepared from raw materials as follows: 40-60 parts of syzygium samarangense, 30-50 parts of watermelon flesh without seeds, 8-10 parts of a color fixative, 2-5 parts of a stabilizer, 15-50 parts of a sweetening agent, 2-8 parts of an acidulant, 0.3-0.5 parts of a saccharifying enzyme, 0.1-0.15 parts of cellulase, 0.15-0.25 parts of protease, 0.15-0.25 parts of pectinase and 280-450 parts of water. The prepared juice has the health-care efficacy of quieting the heart, tranquilizing the mind, inducing diuresis to expel toxin, whitening skin, maintaining beauty and the like. By means of the preparation method, nutrition and fragrance of all the components can be better preserved, the juice keeps pink due to addition of a proper quantity of the color fixative, and the compound juice has uniform and fine drink tissue, doesn't have precipitate and tastes fresh, sweet and palatable.

The invention relates to a technical process of snow pear condensed juice. The snow pear condensed juice is processed by the following six steps: deactivating an enzyme; juicing; coarsely filtering; carrying out ultrafiltration by a ceramic membrane; concentrating in vacuum; and carrying high-temperature instantaneous sterilization by taking snow pears as a raw material. The snow pear condensed juice obtained by the invention is clear and transparent in color, strong in fragrance and sweet and tasty in flavor, the original flavor and nutritional components of the snow pears are maintained, and no precipitates are separated out and the turbidity is not generated in the storage period.

The invention discloses a method for making preserved peaches, which comprises the following steps: (1) screening peaches with ripe fruit, intact fruit shape and neat fruit shape as preserved fruit raw materials; (2) putting the preserved fruit raw materials into a concentration of 5%- Soak and rinse in 15% alkaline solution; (3) Peel and remove the core of the rinsed peaches, wash them with clean water, and drain them for later use; (4) Treat the peaches after step (3) Cook the peaches in 1%-3% salt water for 15-30 minutes; (5) Soak the peaches treated in step (4) in white sand syrup with a concentration of 40% for 24-30 minutes For 48 hours, stir and tumble once every 6 hours. After soaking, remove and drain for later use; (6) drying step to obtain the finished product of preserved peach. The preserved fruit of the invention has a more fragrant and unique taste when eaten. At the same time, the original nutritional elements in the fruit can be retained, and it is suitable for the general public to eat.

The invention discloses a method for making biscuits including potentilla anserine, bullfrogs and water chestnuts. Potentilla anserine, bullfrogs and water chestnuts are adopted as raw materials, meanwhile, mangnolia officinalis, adenophora stricta, bighead atractylodes rhizome, poria cocos, dried radix rehmanniae, radix rehmanniae preparata, rhizoma chuanxiong, milkvetch roots, radix polygonati officinalis and rhizoma anemarrhenae are added, and the healthcare type biscuits including potentilla chinensis, bullfrogs and water chestnuts are made. The nutrition and healthcare value of potentilla anserine, bullfrogs and water chestnuts are fully utilized, potentilla anserine, bullfrogs and water chestnuts are in compatibility with the traditional Chinese medicine, synergistic interaction is carried out, and therefore the effects of tonifying the spleen and stomach, tonifying qi and regulating the middle warmer and the like are achieved. The finished biscuits are fragrant, sweet and delicious in taste and rich in nutrition, the special fresh scent of potentilla anserine is achieved, storage is easy, and if the biscuits are eaten for a long time, the body discomfort of people with dyspepsia and a poor appetite can be obviously relieved. The making process is simple, operation is convenient, and wide market prospects are achieved.

The invention discloses a feed meat meal premix capable of relaxing bowels. The feed meat meal premix is prepared from oil dreg meat, whey protein, buckwheat powder, pumpkin powder, bone meal, mountain flour, vitamin A, vitamin D, vitamin E, lysine, momordica grosvenori, folium mori, coralhead plant stems with leaves, Chinese ephedra, rheum officinale, Chinese honeylocust fruits, senecio cineraria, gynostemma pentaphylla, raw Chinese yams, radix rehmanniae, lotus seeds, radix adenophorae, radix ophiopogonis, dogwood, licorice roots, cellulase, oil grease, edible oil, foeniculum vulgare, edible salt and complex enzymes. The invention further provides a preparation method of the feed meat meal premix capable of relaxing bowels. Obtained feed contains rich grease, protein, mineral substances and microelements and can guarantee energy and microelements needed by the whole growth process of fed animals, the raw materials are easy to get, the cost is low, and meanwhile the effect of relaxing bowels is achieved.