93results about How to "Thick taste" patented technology

The invention discloses fruit grain solidification type yoghourt. The fruit grain solidification type yoghourt is prepared from white granulated sugar, whey protein powder, casein powder, single cream, a compound stabilizing agent, fruit grains, bacteria and raw milk serving as raw materials; the fruit grain solidification type yoghourt is thick and fine in taste, pleasant in fragrance, low in stabilizing agent content and high in stability; the fruit grains are all suspended in the yoghourt, so that the yoghourt is very popular with consumers. The invention further provides a preparation method for the fruit grain solidification type yoghourt. According to the preparation method, milk is stirred, demulsified and secondarily homogenized after being fermented and solidified, and then the fruit grains are added, so that the fruit grains can be suspended in the yoghourt uniformly; then, the yoghourt is refrigerated for 10 to 12h at 2 to 6 DEG C, so that the texture of the yoghourt is reconstructed to recover the texture of solidification type yoghourt, and finally, the solidification type yoghourt in which the fruit grains are suspended uniformly is formed; compared with the conventional fruit grain solidification type yoghourt, the yoghourt has the advantages that the stability is higher, and meanwhile, the taste and the flavor are better.

The invention discloses full bean milk and a preparation method thereof, belonging to the technical field of foods. The preparation method comprises the following steps: with soybeans, white granulated sugar and a stabilizer as raw materials, soaking the soybeans, germinating the soaked soybeans, boiling the soybeans for enzyme deactivation, pulping, dissolving, blending, performing high pressure homogenization, sterilizing, cooling and performing sterile filling. The bean milk prepared by the method is rich in dietary fibers, balanced and comprehensive in nutrition and thick in taste. The bean milk is subjected to sterile filling and thus has long shelf life. The germinated soybeans are subjected to boiling for enzyme deactivation and then pulping, and although residues are not removed, the taste of the bean milk is smoother and thicker than that of bean milk with dregs pulped by raw beans.

The invention provides an emulsion stabilizer for a coconut juice beverage and a preparation method of the emulsion stabilizer, and relates to food additives. The emulsion stabilizer for a coconut juice beverage consists of the following components in percentage by mass of 10%-45% of glyceryl monostearate, 5%-25% of sucrose fatty acid esters, 1%-10% of agar, 1%-20% of xanthan gum, 10%-45% of sodium caseinate and 5%-15% of sodium tripolyphosphate. The preparation method comprises the following steps of mixing the glyceryl monostearate with the sucrose fatty acid esters, the agar, the xanthan gum, the sodium caseinate and the sodium tripolyphosphate so as to obtain the powdery emulsion stabilizer for the coconut juice beverage. The emulsion stabilizer is used for producing the coconut juicebeverage, products are free from precipitate, flocculation or floating oil within the quality guarantee period, and the quality and the mouth feel of the products are improved.

A fruity cake with a wrapper comprises the wrapper and filling. The wrapper is mainly composed of the following raw materials by weight percent: 150-200 parts of glutinous rice flour or flour, 15-25 parts of sugar and 45-55 parts of fruit powder. The filling is mainly composed of the following raw materials by weight percent: 90-110 parts of fruit powder, 140-160 parts of modified starch, 4-7 parts of milky tea additive, 0.4-0.7 part of ethyl maltol and 140-160 parts of sugar. The invention has the advantages of long storage time and low production cost. Through the combination of the wrapper and the filling, the invention can have various tastes; after the products are cooked, the flavor is strong, the taste is soft, thick, smooth and sweet without oiliness after people eat the products, and the flavor is fresh and delicious with long aftertaste.

The invention provides a method for preparing health care sophora flower bud tea, which comprises the following steps of: 1. picking up raw materials; 2. airing the raw materials; 3. preferably selecting high-quality raw materials; 4. disinfecting tools; 5. stoving; and 6. Crushing. The health care sophora flower bud tea prepared by the method disclosed in the invention has good taste, golden tealiquid, cold nature, heavy and solid mouthfeel, mellow flavor, unique sophora flower bud aroma, can be stewed for a long time, does not have caffeine without influence on sleeping if taken in night, and has the effects of adjusting blood fat, reducing blood pressure, improving vessel elasticity, softening vessels, cooling blood and stopping blooding, preventing capillary blooding, dissolving thrombus, promoting microcirculation, treating haemorrhoids and defaecating, cooling and preventing sunstroke, has most effective function on haemorrhoids and is best beverage for cooling, relieving summer heat and losing weight.

The present invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are respectively 0.1% (w/v) or more. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5-5.5. The brewed soy sauce is produced as follows: First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to Candida genus is added to the mixture. Then, the fermentation is matured.

The invention relates to natural seasoning paste which is prepared from, by mass, 5-20 parts of natural seasoning, 70-80 parts of hydrolyzed plant protein fluid, 1-10 parts of I+G, 5-10 parts of salt, 5-10 parts of white granulated sugar, 1-5 parts of yeast extracts, 0.1-2 parts of essence and 1-15 parts of thickener. The natural seasoning paste is prepared in the mode that chicken, duck, fungi and other delicious substances are effectively extracted through boiling and biological enzymolysis and collagen of marrow in livestock bones is hydrolyzed into peptide and amino acid. The seasoning paste is a pasty seasoning similar to oyster sauce and is rich in taste, natural products are adopted as preparation raw materials and have no side effects on human bodies, and the natural seasoning paste can be used for flavoring of various soups and dishes and is wide in application range and wide in application prospect.

The invention discloses a method for producing an osmanthus-flavored wine. The method comprises five steps: preparing tangerine fragrance mud; honeying osmanthus pulp; conditioning an osmanthus-flavored primary wine; scenting an osmanthus-flavored mother wine; and conditioning the osmanthus-flavored wine. The method has the advantages that the fragrance and juice flavor of osmanthus can be maintained in the pulp by honeying the osmanthus pulp, and can infiltrate the wine by conditioning the osmanthus-flavored primary wine, leaf lard is added to further fuse the juice flavor of the osmanthus and the wine flavor, and the tangerine fragrance mud is used for sealing a jar mouth to add tangerine fragrance into the wine, wherein kaolin mud can make the osmanthus-flavored wine achieve a special fermentation effect; and therefore, the wine is a golden yellow transparent liquid and crystal clean, and has pleasant osmanthus fragrance and mellow, lingering and endless taste; and the osmanthus-flavored wine produced by the method fully integrates the fragrance and juice flavor of the osmanthus.

The invention discloses nutritional edible blended animal and vegetable oil and a preparing method thereof. The edible oil is prepared from, by weight, 40-70 parts of rapeseed oil, 5-25 parts of soybean oil, 10-30 parts of camellia oil, 2-20 parts of sesame oil, 5-20 parts of lard oil, and 10-25 parts of deep sea fish oil. The edible oil tastes mellow and thick, low in erucic acid content, high in nutritional value, stable in property, and suitable for long-time use.

The invention discloses grapefruit honey tea with Pu-er components. The grapefruit honey tea is composed of, by weight, 15-20 parts of Pu-er tea leaves, 15-20 parts of honey, 16-26 parts of grapefruit pulp, nine to 14 parts of grapefruit peels, 10-20 parts of lemon pulp, five to ten parts of lemon peels, 10-20 parts of passion fruit pulp, five to ten parts of passion fruit peels, salt accounting for five to nine percent of the weight of the lemon peels, the passion fruit peels and the grapefruit peels and rock candy accounting for three to five percent of the weight of the lemon peels, the passion fruit peels and the grapefruit peels. The invention further discloses a preparation method of the grapefruit honey tea with the Pu-er components. The peels are shredded, are cured with the salt and are smashed into particles, the rock candy is added to the peels for decoction, and peel juice is obtained. The Pu-er tea leaves are soaked in alkaline mineral water, fermenting and squeezing are carried out to obtain Pu-er tea juice and tea grounds. The tea juice is steamed to collect tea juice steam and gas, the honey is added to the cooled tea juice, and honey tea juice is obtained. The pulp is smashed to be evenly mixed with the peel juice and the honey tea juice, heat preservation and cooling are carried out, and the grapefruit honey tea is obtained.

The invention provides a oat cultured milk produced by participation of enzymolytic oat powder in fermentation and a technological method thereof. The oat cultured milk comprises the following raw materials in percent by weight: 84.7 to 91.6 percent of raw milk, 4 to 8 percent of a sweetening agent, 5 to 10 percent of enzymolytic oat powder, 0.1 to 0.3 percent of a flavor improver, 0.5 to 1 percent of single cream, 0.6 to 0.8 percent of a stabilizer for yoghurt, 0.3 to 0.5 percent of wpc 80 whey protein powder (the concentration of protein in WPC (whey protein concentrate) is 80), and a lactic acid bacteria starter. Through the proportion, the technical problems that the oat powder is added and participates in fermentation under the protection of the flavor improver, and globulin does not denature during fermentation are solved, and good effects of prolonging the shelf life and expanding the yoghourt market through adding yoghourt with cereals and milk are achieved.

The invention discloses a seasoner containing edible mushrooms. The seasoner is prepared from the following materials in parts by weight: 5 to 20 parts of agrocybe cylindracea, 1 to 10 parts of pleurotus eryngii, 1 to 10 parts of pholiota nameko, 1 to 10 parts of abalone mushrooms, 1 to 5 parts of bolete, 5 to 20 parts of lentinula edodes, 1 to 10 parts of wild portobello, 0.1 to 2 parts of cordyceps flowers, 1 to 10 parts of fresh ginger, 10 to 30 parts of scallion oil, 40 to 60 parts of vegetable oil, 5 to 20 parts of red camphor oil, 1 to 10 parts of aginomoto, 1 to 5 parts of white spirit and 0.1 to 1 part of a fungus flavoring agent. Meanwhile, the invention also discloses a preparation method of the seasoner. The seasoner provided by the invention comprises various edible mushrooms, is special in flavor, intense and rich in mouthfeel, long in aftertaste, thick in taste, delicious and mellow, natural in color, and suitable for all seasons and all groups of people.

The invention discloses breakfast nutrition flour which is rich in omega-3 polyunsaturated fatty acids. The breakfast nutrition flour is compounded by the following ingredients at a ratio: flaxseed, poria, oat, whey protein or soy protein, sodium ascorbate, potassium chloride, calcium hydrophosphate, magnesium sulfate, vitamins B6, nicotinamide, sodium carbonate and vitamins E. The preparing method comprises the following steps: washing the flaxseed, the poria and the oat clean, then drying the flaxseed, the poria and the oat by hot air or solar irradiation, respectively pulverizing by low-temperature liquid nitrogen, and then compounding and uniformly mixing with the rest vitamins and mirco-elements by the ratio. The breakfast nutrition flour is rich in the polyunsaturated fatty acids, soluble fibers, beta-pachyman and the like and has the characteristics of easiness for digestion, complete nutrients, moderate heat quantity, convenience in eating and the like. The soy protein or the whey protein can be added according to whether the eater is a vegetarian or not so that the requirements of different populations can be met. The breakfast nutrition flour also has great solubility, thick taste and great flavor. The long-term eating of the breakfast nutrition flour not only is favorable to lowering the serum lipid content, but also can effectively prevent hyperlipidemia from occurring.

The invention discloses a making method of marinated egg pulp dried eggs with excellent water retention properties. The making method comprises the following steps of: firstly, cleaning egg shells bya series of stringent cleaning and sterilizing processes, filtering egg white and egg yolk respectively, and mixing the filtered egg white with the filtered egg yolk according to a certain proportion,so that the quality of the dried eggs can be stable and the mouth feel of the dried eggs can be rich; and then, making an appropriate amount of konjac glucomannan into gel, adding the gel into egg pulp, and performing coagulation at a high temperature. Egg proteins are denatured when being heated, the denatured protein molecules are aggregated and further react to generate a stable three-dimensional network structure, and besides, a large amount of water is retained, so that stable protein gel is formed, the toughness, the elasticity and the water retention property of the proteins are improved, and the yield is also increased. According to the method disclosed by the invention, green tea and black tea decoction extract is mixed with ginger juice to make a marinade to replace conventionalmarinating materials which comprise five spice powder and the like, so that the made dried eggs have the taste of cooked tea flavored eggs, are fresh in taste, have rich tea fragrance, have egg fragrance and do not have fishy taste.

The invention relates to a natural flavoring agent and seasoner prepared from the natural flavoring agent. A preparation method of the flavoring agent includes the following steps that 1, by weight, 550-750 parts of old hens, 50-100 parts of ducks, 100-250 parts of livestock and poultry bones, 60-140 parts of fungi, 10-50 parts of dried scallops and 0.5-4 parts of onion are precooked, and after precooking waste water is removed, a reserve material is obtained; 2, the reserve material and water are mixed according to the volume ratio of 1:(1-5), boiling is carried out for 2-3 h at the temperature of 100-125 DEG C, and a mixture is obtained; 3, the mixture and water are mixed according to the volume ratio of 1:(1-5), after the temperature and pH are adjusted, complex enzymes comprising flavourzymes are added for enzymolysis, and enzymatic hydrolysate is obtained; 4, after the enzymatic hydrolysate is filtered and centrifuged, supernate is taken, the supernate is concentrated till the water content ranges from 30% to 40%, and the natural flavoring agent is obtained.

The invention belongs to the technical field of food, and particularly relates to a potato and coarse cereal breakfast drink. The breakfast drink is prepared from potatoes, oat, peanuts, millet, cane sugar, an auxiliary material and water. Preparation of potato pulp includes the steps that cleaning, curing, beating, smashing, mixing and pulping are carried out, the potato pulp is conveyed into a blending tank through a colloid grinder, water is added, then the pulp is homogenized, and the homogenized drink pulp is sterilized through an ultra-high-temperature instant sterilizer, cooled and filled to obtain the drink. The potatoes and the coarse cereals are processed into thick pulp together, juice and residues are reserved, and the peeled potatoes are used completely. The drink is large in content of dry matter, thick and capable of being sucked, resisting hunger and serving as a breakfast replacing drink. The drink is filled in a sterile mode and long in guarantee period, and the shelf lift is guaranteed, which is beneficial product sales. The drink has the advantages of being balanced in nutrition, easy to carry and ready-to-drink, has a thick mouthfeel and can serve as the household breakfast replacing drink and convenient food carried when people go out.

The invention provides a fruity rooibos tea drink and a preparation method thereof. The fruity rooibos tea drink at least contains a rooibos tea extract liquid, a freeze-dried fruit extract liquid, saccharides, a stabilizer, an acidity regulator, an antioxidant and water. The fruity rooibos tea drink prepared from the raw materials by the preparation method has a thick and natural fruit aroma without adding an essence, is smooth in taste and is a health drink which rich in polyphenol, free of caffeine and free of essence.

The invention provides a preparation method of yoghourt. The preparation method comprises the following steps: dissolving milk or milk powder, whey protein-butter composite gel and cane sugar in water, preheating the solution after stirring, and carrying out homogenizing, sterilizing, cooling, inoculating and fermenting, and after-ripening to obtain the yoghourt; the preparation method of the wheyprotein-butter composite gel comprises the following steps: dissolving whey protein in deionized water, homogenizing for 2-5min at the speed of 8,000-10,000rpm and then hydrating for 1 hour at the temperature of 50-65 DEG C, keeping for 15-20min at the temperature of 80-90 DEG C, cooling to 10-30 DEG C, regulating the pH value to 6.0-7.0 by using 1M acid liquor, adding liquid butter, performing homogenizing treatment for 3-5min through a homogenizing machine under the condition of 10000-20000rpm, and thus obtaining the whey protein-butter composite gel. The preparation method comprises the following steps: firstly, preparing the whey protein-butter composite gel, and then adding the whey protein-butter composite gel serving as a stabilizer into raw material. The yoghourt is stable in curdstate and high in water-holding capacity, and viscosity, hardness and sensory evaluation of the yoghourt are higher than those of control yoghourt.

The invention belongs to the technical field of wine, and particularly provides dry red wine. The dry red wine is prepared by using grapes as raw materials through the technological methods includingsoaking, fermentation, re-soaking, malolactic fermentation, aging and storage. According to the dry red wine provided by the invention, before the grapes enter into a jar, a complete state is kept, low-temperature processing is adopted as much as possible, and the nutrition of the original grapes is kept to a maximum extent, so that oxidation of the grapes is avoided; the high-quality cabernet sauvignon dry red wine which has a complicated and dense fragrance, has a layered, strong-endurance and powerful mouthfeel and has a thick, balanced and a long lasting taste is obtained, the simplification of brewing processes of the dry red wine is broken through, and the local characteristic of the grape raw materials is outstanding.

The invention discloses pork powder prepared by using reaction spice. The pork powder is prepared from the following raw materials in parts by weight: 30-35 parts of pork powder, 5-15 parts of monosidum glutanate, 5-15 parts of salt, 5-15 parts of glucose, 1-8 parts of yeast extract, 0.1-0.6 part of 1+G, 10-20 parts of corn starch, 0.1-0.8 part of fragrant base of chive, 0.04-0.06 part of potassium sorbate, 1-5 parts of anti-caking agent and 2-5 parts of reaction spice. The pork powder disclosed by the invention has the advantages that the reaction spice is used for mixing, so that the fragrance is strong and the taste is thick; the pork powder not only has the flavor of the pork and pure-natural spice flavor, but also has obvious flavor of the green onion and the pork. When the pork powder is used for mixing in stuffing for dumplings, or making soup and frying vegetables, or enhancing flavor of other meat products, the quality of products can be improved by different degrees.

The invention discloses nutritional edible plant oil. The nutritional edible plant oil comprises the following components in percentage by weight: 50%-70% of rapeseed oil, 5%-25% of soybean oil, 10%-30% of camellia oil and 2%-20% of sesame oil. The edible oil disclosed by the invention is aromatic in flavor, mellow in mouth feel, low in erucic acid content, high in nutrient values, steady in nature, and suitable for being eaten for a long time.

The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi flavor using an inosine-5′-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural kokumi flavor prepared by the method, and a food composition comprising the natural kokumi flavor. The natural kokumi flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce thick and dense tastes and improve the flavor of the food.

The invention discloses a new process for preparing prepared white spirit. The process comprises the following steps of: filling 40 to 50 volume percent of white spirit in a ceramic cylinder; cleaning some health-care Chinese medicinal materials and adding the materials into pure water to soak for 2 hours; boiling for 20 minutes and cooling; adding the materials into the spirit cylinder, uniformly stirring and sealing; soaking for 100 to 180 days; extracting liquor; filtering the liquor; redistilling the liquor so as to extract distilled liquor; blending the extracted distilled liquor to achieve specific alcoholic strength; and finally encapsulating and packaging to form a finished product. Due to the adoption of redistilling technology, the prepared spirit newly changes from yellowish brown or black brown to the color of the white spirit, has light medicinal flavor, and does not have the pungent Chinese medicinal flavor of the Hakka conventional prepared spirit; and the spirit body is fresh, cool, soft and comfortable and is more suitable for mouthfeel of consumers and requirements of health.

The invention provides five-cereal health soybean milk and a processing process thereof. According to the formula, the five-cereal health soybean milk consists of the following raw materials in percentage by weight: 45%-55% of soybean, 15%-25% of corn, 5%-12% of millet, 5%-12% of brown rice, 3%-8% of wheat and 5%-8% of red dates. The processing process comprises the following steps: roasting at low temperature, mixing the raw materials in a ratio, grinding into soybean milk and filling cups with the soybean milk. As multiple cereals are adopted and mixed together, the five-cereal health soybean milk is not only thick in taste, but also relatively rich in nutrition, and has a good health effect; in addition, as the raw materials are roasted at low temperature before being grinded, not only are the nutrient components not damaged, but also the earthy smell of the raw materials is completely removed, a unique mellow smell is achieved instead, and thus the soybean milk is relatively thick and smooth and is deeply loved by people.

The invention provides chicken essence, which is prepared from the following raw materials in parts by weight: 20 to 40 parts of soy isolate protein enzymatic hydrolysate, 25 to 35 parts of fresh eggs, 8 to 15 parts of refined chicken oil, 5 to 15 parts of sodium glutamate, 2 to 8 parts of white granulated sugar, 3 to 8 parts of glucose, 5 to 10 parts of table salt, 0.2 to 0.5 part of methionine, 0.5 to 1 part of vitamin B1, 0.5 to 1 part of cysteine, 0.1 to 0.6 part of fresh ginger and 0.02 to 0.05 part of sodium carboxymethylcellulose. The invention also provides a preparation method of the chicken essence. The chicken essence prepared from the raw materials has the advantages that the fragrance is intense and vivid; the smell is mellow and full; the aftertaste is long; the product state is stable.

The invention relates to wheat bran stuffing and a preparing method thereof. The method includes the steps that wheat bran and starch are mixed to obtain a first mixture, water is added and uniformly mixed with the first mixture, and puffed powder is obtained through puffing and smashing; carrageenan, potassium chloride and sodium carboxymethylcellulose are mixed to obtain a gel water carrying agent; the gel water carrying agent and edible sugar are mixed uniformly to obtain a second mixture; water is added into the second mixture under the stirring condition, the second mixture is mixed uniformly and heated to boil, and the slight boiling state is kept for 5-10 min to obtain transparent liquid; the liquid is cooled, sucrose aliphatic ester is added and stirred to be dissolved, edible oil is added under the stirring condition to obtain a third mixture, and the third mixture is homogenized to obtain homogenized liquid; the puffed powder is added into the homogenized liquid and mixed uniformly to obtain a fourth mixture, and the fourth mixture is concentrated until the water content of the fourth mixture is 40-45% to prepare the wheat bran stuffing. The method is simple in process and rich in nutrition.