59results about How to "The taste is sweet and soft" patented technology

The invention discloses purple sweet potato food and a method for preparing the same. The purple sweet potato food comprises purple sweet potatoes, citric acid in color protection effective amount, common salt in color protection effective amount, sugar in sugar degree-adjusting effective amount and any peel-hanging material, wherein the water content in the purple sweet potato food is lower than 30 weight percent. The production process of the purple sweet potato food mainly comprises the followings steps: preparation of materials, color protection, mashing, sugar addition, forming, baking and the like. The purple sweet potato food has a quite good taste, can be eaten very convenient, and is suitable to be sold in market.

The fluorine and arsenic removing water purifier consists of mainly attapulgite powder and active carbon, and is prepared through activating attapulgite powder, mixing activated attapulgite powder with active carbon in certain ratio, crushing to 80 mesh, crushing polyaluminium chloride powder to 80 mesh and other steps. The fluorine and arsenic removing water purifier has high fluorine and arsenic removing capacity, and can also eliminate inorganic heavy metal ions and polar and nonpolar organic molecules from water. The present invention may be used in purifying various kinds of surface polluted water, domestic sewage and industrial effluent, has low cost, easy use and great water treating capacity, and is suitable for rural district.

The invention discloses a molding technology of baked foods, a production system for baked foods, and baked foods, and belongs to the technical field of food production. The molding technology of the baked foods comprises the following steps of successively performing quantitative feeding, vibrating-leveling, quantitative grouting, multi-stage transition baking, multi-station cooling and counting-boxing, and carrying out sealing and molding. The baked foods comprise the following raw materials in parts by weight: 40-50 parts of walnut kernels, 40-50 parts of spina date seeds, 1-3 parts of black sesame seeds, 4-5 parts of longan flesh, 90-100 parts of flour, 50-60 parts of butter, 20-30 parts of white sugar, 20-30 parts of brown sugar, 50-60 parts of eggs, 2-3 parts of baking powder, 4-5 parts of soda powder, and 120-140 parts of water. The invention has the following beneficial effects: the baked foods are rich in nutrition, and satisfies living needs of current people; moreover, production-line mass production is realized by the molding technology and the production system used for producing the baked foods so that production efficiency and production quality are improved with cost reduced.

The invention belongs to the technical field of ceramic and particularly relates to ceramic glaze with a water activating function, a preparation method thereof, ceramic prepared by the ceramic glaze and a preparation method of the ceramic. The ceramic glaze is prepared by, by mass percentage, 60-80% of ceramic glaze base material, 5-20% of ceramic additives with the water activating function, 5-8% of nano-zirconia, 0.5-5% of phosphate, 1-5% of nano cesium oxide, 2-8% of yttrium oxide, 1-5% of nano titanium dioxide and 3-8% of tourmaline. The preparation method of the ceramic glaze includes: ball milling the ceramic glaze base material until all the ceramic glaze base material can pass a 250-mesh sieve, adding the rest of components, adding water and ceramic diluent to prepare slurry, ball milling, and discharging. The ceramic glaze has the advantages that the ceramic glaze can acts on water molecular cluster structures to allow the hydrogen bonds to be destroyed and chemical bonds to break, large molecular clusters become small molecular clusters only containing 5-6 water molecules, toxic gas dissolved in water is released at the same time, the water become slightly alkaline, and the activity of the water is increased.

The invention relates to a food production process, in particular to egg-yolk puff and a preparation method thereof. The egg-yolk puff comprises a skin material layer, a Daifuku skin layer and a egg-yolk stuffing core layer which are coated sequentially from outside to inside, the skin material layer comprises an oil crisp layer wrapping the outer surface of the Daifuku skin layer and an oil skinlayer wrapping the outer surface of the oil crisp layer, and the weight ratio of the oil crisp layer to the oil skin layer is 0.7-1.0:0.8-1.0. The egg-yolk puff and the preparation method thereof havethe advantages that the egg-yolk puff is clear in layering sense and bright yellow in color and luster when being eaten, by adopting the Daifuku skin layer, the taste is soft, waxy, fragrant and sweet, the softness is high, the elasticity is high, the oil content and materials in egg-yolk stuffing can be prevented from permeating outward, it is avoided that the egg-yolk stuffing and outer layer materials are penetrate each other to affect the taste and layering sense of the egg-yolk puff, it is ensured that the unique flavor of salted duck egg yolk is not easy to lose, so that the produced egg-yolk puff is fragrant and sweet in taste, crisp in the outer layer, fragrant and soft but not sweet and greasy in the inner layer and rich in taste and has clear layers, and the egg-yolk puff can bemore in line with the edible pursuit of modern people.

The invention discloses a brewing technology of tea wine. The brewing technology comprises the following steps of (1) preparing the following raw materials in percentage by mass: 28% to 30% of tea leaves, 45% to 50% of malt, 1.4% to 1.6% of distiller's yeast, and 19.5% to 26.6% of water; (2) adding the tea leaves into water, heating to 65 to 75 DEG C, and wetting for 12 to 24h, so as to obtain a tea leaf extracting solution; and (3) boiling the malt, fermenting into juice, saccharifying for 25 to 36h, and continuing to ferment for 15 to 30h; adding the tea leaves into water, heating to 65 to 75 DEG C, and wetting for 12 to 24h, so as to obtain the tea leaf extracting solution; and matching with monitoring of the pH (potential of hydrogen) value of the tea leaf extracting solution; when the pH value is 6.0 to 6.1, and mixing and fermenting the tea leaf extracting solution and a malt saccharification solution according to a mass ratio of 1:(5 to 6). The brewing technology has the advantages that the acid and alkaline balance is reached, and the contents of total acid and total saccharide in the brewed tea wine are effectively reduced; the content of natural tea polyphenol is greatly increased, the nutritional value of the product is higher, and the mouth feel is softer and sweeter.

The invention discloses kidney bean leisure foods and a preparation method thereof. The kidney bean leisure foods are prepared from kidney beans serving as main raw materials through a process of the combination of soaking, boiling, soaking and roasting. The special production technology of the combination of soaking, boiling, soaking and roasting is adopted, so that the original shapes of the kidney beans and nutrient substances of beans are retained, the foods have soft, sweet and moist mouthfeel, and the selection space of leisure diet of people is enriched.

The invention discloses a brewing method for Polygonatum cyrtonema health wine, and relates to the field of health wine brewing technology. The brewing method comprises the following six steps: opretreating Polygonatum cyrtonema pretreatment; steaming and cooling glutinous rice; preparing the mixture to be fermented; fermentation; squeezing; aging. According to the brewing method for Polygonatum cyrtonema health wine, the Polygonatum cyrtonema is blended into the whole process of brewing of the wine, and the beneficial ingredients of the Polygonatum cyrtonema is fully dissolved. Therefore, after aging of the Polygonatum cyrtonema wine, the wine is rich in nutrition, wine color is orange and shiny, wine flavor is mellow, wine smell is fragrant and refined, wine taste is soft and sweet, and the Polygonatum cyrtonema health wine has the effects of boosting qi and nourishing yin, strengthening spleen, nourishing lung and tonifying kidney.

The invention discloses a beverage with peonies and fruit juice. The beverage comprises 0.001-0.002% of peony extract, 2.0-5.0% of white granulated sugar, 3.0-9.0% of clear apple juice concentrate, 0.32-0.43% of citric acid, and 86-93% of pure water. A preparation method of the beverage comprises the following steps: screening the peonies which are picked at a full-bloom stage, putting the screened peonies into a steam distillation kettle for distillation and extraction, and carrying out condensation and separation to obtain peony essential oil for later use; breaking apples which are screened and cleaned, and extracting thick liquid from the apples for later use; mixing the peony essential oil, white granulated sugar, clear apple juice concentrate, citric acid and the pure water according to a ratio, and carrying out filtering, disinfecting and filling of the mixture to obtain the beverage with the peonies and the fruit juice. The functional components of peonies and the nutrient components of fruit juice are organically merged, so that the obtained beverage not only has the nutrients and the delicious taste of fruit juice, but also has the fragrant efficacy and the functional activity of peonies. In addition, the mouth feel of the beverage is mild, and the taste of the beverage is fragrant, so that the beverage is a natural green nutritious health-care product.

The invention belongs to the technical field of baijiu soaking meat aging, and discloses a sauce flavor baijiu soaking meat aging device and a soaking meat aging method based on the sauce flavor baijiu soaking meat aging device. The device provided by the invention comprises a tank body, a flow guide tube, a meat cage base, a compressed air pipe, a gas distributor and a baijiu inlet/outlet opening, wherein the tank body is of a hollow cavity structure; the round tubular flow guide tube is positioned at the middle lower part of the tank body; the meat cage base is positioned at the inner middle part of the tank body; an air inlet opening of the compressed air pipe is positioned on the top of the tank body; the lower end of the compressed air pipe is connected with the gas distributor; the gas distributor is positioned at the bottom of the tank body, and is positioned under the meat cage base; the baijiu inlet/outlet opening is formed in the bottom of the tank body. The invention also provides the sauce flavor baijiu soaking meat aging method based on the device. The device provided by the invention has the advantages that the dissolution rate of binary acid, binary acid diethyl ester, glycerol and the like can be effectively improved; various flavor ingredients are added through the baijiu body obtained after the aging, so that the baijiu body becomes more mellow, richer and brighter; the moutfeel is richer, softer and sweeter; no fresh baijiu taste exists; the mouthfeel and the flavor of distilled liquor are obviously improved.

The invention relates to the technical field of food processing, and provides bread and a making method thereof. The bread is made from, by weight, 180-240 parts of flour, 20-40 parts of red bean powder, 4-10 parts of yeast powder, 2-5 parts of salt, 4-8 parts of cream, 7-10 parts of jasmine flowers, 10-15 parts of cocoa powder, 3-7 parts of coconut juice, 7-10 parts of eggs, 4-8 parts of bananas, 4-8 parts of blackcurrant jam, 4-8 parts of blueberries, 4-8 parts of sesame seeds and 4-8 parts of dried cranberries. The bread has the rich nutrients, the strong fragrance and the unique mouthfeel, has the effects of refreshing, consciousness restoring and intestine and stomach moistening, can enhance the eyesight and protect the eyes and is suitable for being applied in the field of food processing.

The present invention discloses a peony fruit vinegar beverage, which comprises 10-15% of original peony vinegar, 79-84% of pure water, 2.0-5.0% of white granulated sugar and 3.0-8.0% of concentrated clear apple juice. The preparation method is as follows: crushing screened and washed apples and squeezing the apples into pulp, adding pectinase into the pulp to performing an enzymolysis process, adding the white granulated sugar into the pulp to adjust the sugar degree to 12 degrees Baume, adding peony flower pulp the mass of which is 10-15% of that of the apple pulp, meanwhile inoculating alcoholic yeast to carry out fermentation, adding acetic acid bacteria to proceed fermentation, filtering the fermented fruit vinegar liquid, carrying out sterilization, aging the sterilized vinegar to obtain the original peony vinegar, blending the original peony vinegar, the pure water, the white granulated sugar and the concentrated clear apple juice in proportion, and carrying out filtering and pasteurizing to produce the peony fruit vinegar beverage. The present invention uses a modern liquid fermentation process, wherein fresh peony flower pulp is added during the fermentation of the fruit pulp, so that the functional ingredients in peony flowers are involved in the fermentation of fruit pulp and acetic acid. According to the present invention, the peony fruit vinegar beverage not only has the nutritional value of fruit vinegar, but also has the fragrant efficacy and functional activity of the peony flowers.

The invention discloses an ageing tank and an ageing method for improving flavor components of soybean-flavor baijiu. A tank cover of the ageing tank is prepared from a transparent material, and a light shading plate is designed above the tank cover; a cage basket is designed at the middle part of the ageing tank; two pipelines are respectively designed above and below the cage basket to be connected with a liquor pump outside the tank, the pipeline below the cage basket is a suction pipe, and the pipeline above the cage basket is a lift pipe; an air pipeline and an air distributor are designed at the bottom of the ageing tank. According to the ageing tank and the ageing method which are disclosed by the invention, firstly, sunlight processing is carried out, which is beneficial to generation of the flavor components, and then light shading ageing is carried out so as to ensure sufficient reaction and exchange between stale flesh and each component of the baijiu; heat preservation is carried out in the whole process so as to ensure microcirculation, a reaction temperature and effective extracting of components of the stale flesh; the micro-oxygenation demand of the baijiu is beneficial to production of the flavor components and ageing of a baijiu body.

The invention discloses purple sweet potato food and a preparing method thereof. The purple sweet potato food comprises purple sweet potatoes, color-protecting effective quantity of sodium bicarbonate, sugar adjusting effective quantity of sugar (the sugar is chosen from cane sugar, malt sugar, xylitol and the combination thereof) and optional cinnamon materials, and further comprises brown sugar and coffee. The production technology of the purple sweet potato basically comprises the steps of material preparing, color protecting, mud making, surging adjusting, forming, baking and the like. The purple sweet potato food has good taste, especially proper crispness is added based on softness, meanwhile, the purple sweet potato food can be stored for a long time, and nutritional ingredients can not be lost.

The invention belongs to the technical field of condiments, and in particular relates to sour and sweet flavored chili sauce and a preparation method thereof. The sour and sweet flavored chili sauce is prepared from the following raw material components in parts by weight: 50 to 70 parts of chili, 5 to 8 parts of salt, 8 to 12 parts of soybean paste, 1 to 3 parts of monosodium glutamate, 10 to 20parts of sugar, 3 to 5 parts of vinegar, 7 to 12 parts of garlic, 3 to 5 parts of pineapples and 0.5 to 0.8 part of acetic acid bacteria. According to the sour and sweet flavored chili sauce, the salt, the monosodium glutamate, the sugar, the vinegar and the pineapples are added to blend the spicy taste of the chili sauce, so that the finally obtained chili sauce has a soft sour and sweet mouthfeel; the garlic is a natural preservative, so that the chili sauce has a preservative effect on the basis of not adding a preservative, and the garlic also has the effect of enabling the spicy taste ofthe chili sauce to be transferred and integrated with the sour and sweet taste of the sugar, the vinegar and the pineapples; the acetic acid bacteria are added to ferment, so that the fermentation efficiency of the chili sauce can be further improved, and the flavor and the sour and sweet taste of the chili sauce become softer and more natural and has a better integrating degree.

The invention discloses a fresh flower cake and a making method thereof. The making method comprises the steps that 1, egg liquid, sugar, cake oil and baking powder are evenly stirred to form a mixture; 2, the mixture, flour, milk powder, edible salt, chocolate powder, rose petals, glycerinum and water are mixed, poured into a mold, baked, cooled and subjected to heat seal to obtain the fresh flower cake, wherein according to the stirring conditions, the rotating speed is 700-900 r/min, the stirring temperature is 40-50 DEG C, and the stirring time is 5-10 min. The fresh flower cake made through the making method is soft, fragrant and sweet in taste, has abundant multi-source phenol compounds and makes a great contribution to heart protection.

The invention provides a chestnut and Chinese yam egg-yolk puff and a preparation method thereof. The chestnut and Chinese yam egg-yolk puff comprises 5-15 parts of Luotian chestnuts, 5-15 parts of bergamot Chinese yam, 15-45 parts of high gluten flour, 20-60 parts of low gluten flour, 5-15 parts of glutinous rice flour, 15-45 parts of butter, 6-18 parts of soft sugar, 10-30 parts of salted yolk and 9-27 parts of water. The specific preparation method comprises the following steps: uniformly mixing the high gluten flour, the soft sugar, the butter and the water, kneading the mixture into a dough to form a water-oil skin, uniformly mixing the low gluten flour and the butter to prepare a cake to form a puff, mashing the cooked bergamot Chinese yam and Luotian chestnuts into paste, uniformlymixing the paste with the glutinous rice flour and the soft sugar, wrapping the salted yolk with the mixture to prepare stuffing, wrapping the stuffing with the water-oil skin and puff skin to form ahemisphere, brushing the hemisphere with egg liquid, and baking the hemisphere in an oven at the temperature of 190 DEG C for 15-20 min. The chestnut and Chinese yam egg-yolk puff is rich in taste andsweet and soft in taste, the problems of single taste and insufficient nutritional value of a traditional egg-yolk puff are solved, and the chestnut and Chinese yam egg-yolk puff has the effect of warming and nourishing the spleen and the stomach, and has a certain health care effect.

The invention discloses a liquid jar-sealing sweet and sour oral liquid process, and belongs to the field of flavouring processing. The process includes (1) preparing glutinous rice and sweet corn which are equal in amount, and separately crushing until the granularity is 40-50 meshes, (2) dipping the crushed glutinous rice and the crushed sweet corn, cooking, spreading and cooling, (3) mixing the glutinous rice with crushed daqu, and saccharifying, (4) adding rich husks and the sweet corn into glutinous rice saccharifying mash, adding aspergillus oryzae and monascus and saccharifying, (5) adding activated dry yeast into the saccharifying mash, and performing alcohol fermentation, (6) adding clear liquor liquid into a liquor earthen jar, scattering daqu onto the surface, sealing the jar and performing acetic fermentation, and (7) filtering and filling. The process is simple and high in glucose utilization rate. The fructose content is high so that a sweetness additive is not needed. A product is proper in sour and sweet taste and can be adopted as an excellent oral liquid.

The invention relates to the technical field of teapot manufacturing, and discloses a manufacturing method of a tillite teapot. The manufacturing method of the tillite teapot comprises the following steps: S1, materials are selected; S2, cutting is conducted; S3, machining is conducted; S4, manual processing is conducted; S5, sand blasting is conducted; S6, grinding and polishing are conducted; S7, inspection is conducted; and S8, packaging is conducted. The tillite teapot has unique irregular black and white color patterns, namely, the speckle patterns of each product are different, the uniqueness of each product is ensured, therefore, the tillite teapot has high collection value, the tillite contains multiple trace elements such as selenium and zinc required by a human body, certain permeability is realized in the tea making process, so that tea water can be cooled, the tea brewed by the tillite teapot can be soft, sweet and refreshing in taste, people can absorb trace elements whichcannot be supplemented by other objects more advantageously, the forming efficiency of the teapot can be effectively improved, namely, the production efficiency is improved, and the manual labor amount can be effectively reduced.

The invention relates to a health-care white spirit and a preparation method thereof. The health-care white spirit is characterized by being brewed by the following raw materials by weight: 8 to 10 parts of XinHui dried tangerine peel, 8 to 10 parts of kapok, 50 to 75 parts of sorghum and 50 to 75 parts of wheat. The health-care white spirit provided by the invention not only maintains the advantages of the traditional white spirit, but also has various effects of clearing heat and removing toxicity, tonifying spleen and clearing damp, moistening lung and relieving cough, relieving diarrhea and the like, and can achieve a body building effect after being drunk a little for a long time.

The invention discloses a fresh flower cake and a making method thereof. The making method comprises the steps that 1, egg liquid, berry sugar, cake oil and baking powder are evenly stirred to form a mixture; 2, the mixture, flour, milk powder, edible salt, flower petals, red beans, glycerinum, water and a flavoring agent are mixed, poured into a mold, baked, cooled and subjected to heat seal to obtain the fresh flower cake, wherein the flower petals are one or more of chrysanthemum petals, jasmine flower petals, sweet-scented osmanthus petals and lotus petals. The fresh flower cake made through the making method is fragrant in smell and soft, fragrant and sweet in taste.

The invention belongs to the technical field of white spirit preparation, and particularly discloses composite flavor white spirit and a blending production process thereof. The composite flavor white spirit is prepared by blending the following raw material components in parts by weight: 200-300 parts of Maotai-flavor white spirit, 100-150 parts of Luzhou-flavor white spirit, 50-100 parts of rice flavor white spirit, 10-30 parts of mulberry leaf wine and 10-15 parts of radix puerariae wine, the blending method comprises the following steps: (1) weighing; (2) primary mixing and blending; (3) secondary mixing and blending; (4) filtering; and (5) ageing, namely conveying the filtered white spirit to an ageing area of 10-12 DEG C of a cellar, ageing for 30-35 days, and carrying out quality inspection and warehousing to obtain the composite flavor white spirit. The composite flavor white spirit has the advantages that the blended composite flavor white spirit is good in taste, and the stability performance of the blended composite flavor white spirit is better mastered.

The invention discloses growth ring cake and a making method thereof. The growth ring cake is characterized by being prepared from fresh egg, white granulated sugar, wheat flour, vegetable oil, liquidcream and syrup as main raw materials and emulsifying agents, brandy and essence as auxiliary materials through processing. Through being metered in parts by mass, the raw materials comprise 100 parts of fresh egg, 40 to 54 parts of white granulated sugar, 40 to 56 parts of wheat flour, 20 to 25 parts of vegetable oil, 19 to 23 parts of liquid cream, 5 to 8 parts of syrup, 1 to 3.5 parts of emulsifying agents, 0.8 to 2.5 parts of brandy and 0.1 to 0.4 part of essence. The made growth ring cake has growth ring veins in layers, and the mouthfeel is soft and sweet.