343results about How to "Unique aroma" patented technology

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

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.

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

The invention discloses a cassia seed lotus leaf coffee which is characterized by comprising the following components by mass percent: 1-5% of cassia seed extractives, 1-5% of lotus leaf extractives, 7-15% of coffee, 5-20% of sweetener and the balance of powdered oil. The coffee not only has natural and unique taste and smell of coffee and has the functions of promoting blood circulation, exciting nerves, removing fatigue, improving indigestion and the like, but also ensures that coffee drinks have the functions of antioxidation, anti-aging, bowel detoxification, fat fall and weight loss. When the cassia seed lotus leaf coffee is drunk, active ingredients of the cassia seed extractives and the lotus leaf extractives together with coffee are rapidly absorbed by the human body and then playroles of antioxidation, anti-aging, bowel detoxification, fat fall and weight loss, thereby bringing benefits to the health of a body.

The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.

The invention discloses red bayberry milky tea beverage. The milky tea beverage is prepared from the following raw materials in parts by weight: 50-60 parts of skim milk, 5-9 parts of sweet potato leaves, 30-40 parts of composite rice milk, 12-15 parts of extract of traditional Chinese medicine, 3-5 parts of honey, 4-8 parts of millet flour, 4-5 parts of red bayberry flesh, 1-2 parts of fried peanut powder, and 3-5 parts of whey protein powder. The milky tea beverage disclosed by the invention is mellow in taste, unique in formula, simple, convenient and easy in process implementation, and has unique sour of the red bayberry, and the produced milky tea has rich rice aroma, and simultaneously has certain effects of dietary therapy, health care and life nourishing.

The invention discloses a truffle wine producing process which comprises the following steps: A: preparing truffle mother liquor, namely immersing truffle with water after crushing the truffle, and obtaining the truffle mother liquor after extraction; extracting for 12-16 hours at temperature of 45-55 DEG C according to a material-liquid ratio (mass ratio between the truffle and the water) of 1:4-1:6, filtering and concentrating the extracting solution till the ratio between truffle mass and truffle mother liquor volume is 1:1; and B: blending the truffle wine, namely mixing the truffle motherliquor, tartary buckwheat wine (alcohol content of 60%vol) and water according to a ratio of 10-20%:63-87%:3-7% (volume ratio), and then carrying out filtration. The truffle wine produced by the process is clear and transparent, does not have suspended substances, overflows fungus fragrance and has the special fragrance of the truffle wine; from the nutrient angle, the truffle wine is rich in total amino acid and polysaccharide, contains special effective components of the truffle and has an appropriate nutrient ratio; in addition, the truffle wine organically combines the effective components of the truffle with common wines, and has special nutrients and particular flavor.

The invention discloses a method for making a momordica grosvenori milky tea, which comprises the following steps: 1) taking dry momordica grosvenori and breaking the epidermis; heating and extracting the broken momordica grosvenori and water at a weight ratio of 1:(6-10) for 10-20 minutes at 80-100 DEG C, and then filtering, thereby obtaining momordica grosvenori tea juice; 2) mixing the momordica grosvenori tea juice, milk powder and honey at the weight ratio of 1:(0.5-0.7):(0.2-0.4), thereby obtaining the mixed juice; and 3) sterilizing the mixed juice and filling, thereby obtaining the momordica grosvenori milky tea. The momordica grosvenori milky tea made according to the method is sweet and fragrant and has the unique fragrance and sweet flavor of the momordica grosvenori; the defects of similar and single taste of the traditional milky tea are overcome; the nutritional value is high; no food additive is contained; and the momordica grosvenori milky tea has the effects of clearing heat and cooling blood, moistening lungs to loosen bowel, and detoxifying and beautifying.

The invention discloses a processing method of golden peony Congou black tea, belonging to the technical field of tea processing. The processing method comprises the following steps: sunning picked tea green leaves; then rocking green leaves for two times, and airing fresh leaves between the two times of rocking procedures; firstly, withering by adopting hot air with the temperature of 30 to 32DEG C in a withering trough, reducing the temperature of hot air to be 26 to 28DEG C and then withering; after the withering is finished, stopping heating before withering leaves are taken out of the withering trough, and reducing the temperature of the withering leaves to room temperature; rolling; fermenting at three stages, wherein at the first stage, the fermentation temperature is 34 to 35DEG C, and the time is 4 to 5 minutes; at the second stage, the fermentation temperature is 25 to 28DEG C, and the time is 3 to 4 hours; at the third stage, the temperature is 20 to 25DEG C, and the time is 1 to 2 hours; finally, drying, and baking to increase aroma. The golden peony Congou black tea prepared by the processing method disclosed by the invention is excellent in quality; the tea has the advantages of strong, tight and uniform appearance, black color, lubrication, fineness, strong aroma, significant fragrance, fresh, mellow and smooth taste, and red and bright color; a bowl edge is provided with a gold ring; infused leaf is fat, tender, red and bright.

The invention belongs to the field of daily essence processing, and particularly relates to cigarette essence prepared by utilization of passion fruit and a preparing method thereof. The essence is prepared by mixing following raw material components by weight: 20-30 parts of the passion fruit, 1-3 parts of rose petals, 1-3 parts of sweet osmanthus petals, 5-10 parts of ethyl acetate, 3-8 parts of butyl butyrate, 2-5 parts of ethyl 2-methylbutyrate, 10-15 parts of cinnamyl alcohol and 40-60 parts of ethanol. The essence prepared by the method has advantages of unique fragrance, good effects on smoke, a low cost, a simple preparation process, and the like. In addition, the deep-processing route of the industry of the passion fruit in China is broadened, the value of the passion fruit is increased, and the income of orchard workers is increased.

This invention relates to Pu-erh herbal tea and a preparation method thereof, which has weight proportion of raw materials as follows: 50-200 portions of honeysuckle, 25-100 portions of chrysanthemum, 25-100 portions of dried orange peel, 25-100 portions of folium lophatheri, 30-120 portions of rhizoma imperatae, 25-100 portions of balloonflower root, 25-100 portions of liquorice and 50-200 portions of Pu-erh tea. The method adopts the organic combination of the Pu-erh tea and Chinese herbal medicine so as to enhance the effectiveness compared with the ordinary herbal tea as well as the effectiveness of clearing heat and resolving summerheat; the Pu-erh herbal tea has the functions of clearing heat, purging internal heat, relieving sore throat, detoxifying, diuretic therapy and relieving summer-heat, improving immunity, preventing influenza, etc. The Pu-erh herbal tea also has sweet aftertaste and unique flavor and completely solves the problems that the Chinese herbal tea has bitter taste and is not easy to be accepted by consumers; so the Pu-erh herbal tea provides a novel species for the field of combination of the Chinese herbal tea and the tea drink as well as food drink.

The invention relates to a preparation method of a ginseng lactic acid fermentation beverage. The method is characterized in that raw materials and auxiliary materials comprise ginseng (fresh ginseng or sun-dried ginseng), white granulated sugar, a stabilizer and skimmed milk powder; and the method comprises the following steps: 1, preprocessing; 2, preparing a starter; 3, screening for obtaining the optimal ginseng lactic acid fermentation conditions comprising a sugar content of 6%, a milk powder content of 6% and an inoculation amount being 4% of the mass of a culture medium, and fermenting at 42DEG C for 6h to obtain a fermentation stock solution; 4, carrying out sensory analysis for screening to obtain an optimal formula of the ginseng lactic acid fermentation beverage, characterized by a fermentation stock solution concentration of 25%, a sugar content of 8% and an acid content of 0.28%; 5, screening for obtaining the optimal formula of the stabilizer of the ginseng lactic acid fermentation beverage, comprising 0.08% of agar, 0.01% of carboxymethyl cellulose and 0.01% of gelatin; 6, determining the optimal homogeneous conditions of the ginseng lactic acid fermentation beverage, comprising a temperature of 60DEG C, a pressure of 20MPa and a homogenization frequency being two; and 7, determining the optimal sterilizing conditions of the ginseng lactic acid fermentation beverage, comprising a temperature of 90DEG C and a time of 10min. The method which allows the optimal process flow and technological parameters to be determined allows the obtained product to have a good mouthfeel and have a unique typicality.

The invention discloses kluyveromyces marxianus fermented bean residue powder which is prepared by the steps: adjusting the water content of the bean residues to 70-85% and sterilizing the bean residues at 121 DEG C; inoculating kluyveromyces marxianus to the cooled bean residues; fermenting the bean residues for 40-48 hours at 28 DEG C; sterilizing the bean residues at 121 DEG C; carrying out vacuum or freeze drying; and crushing the bean residues and screening the bean residues by a 50-80-mesh sieve. The fermented bean residue powder is milk white, soft in texture, strong in aroma, fine and smooth in taste, free of residue sense and long in aftertaste time and has a unique aromatic odor. Compared with the raw bean residues, the soluble protein content is improved by 1.15 times, the content of soluble dietary fiber is improved by 1.12 times, the content of total soluble sugar is improved by 0.38 time, respectively, and the content of reducing sugar is reduced by 0.17 time; four different components of soy isoflavone have great changes in content, wherein the aglycone isoflavone monomers are improved by 0.42 time. The method disclosed by the invention is simple and strong in operability, and the processability of the fermented bean residues is remarkably improved, and the fermented bean residues are an excellent raw material for developing various healthy foods with unique flavors.

The invention provides Hovenia dulcis kudzu root coffee, which is characterized in that it consists of the following components in mass ratio: 1-5% of kudzu root extract, 1-5% of Hovenia dulcis extract, 7-15% of coffee, and 5-5% of sweetener 20%, the balance of non-dairy creamer. It not only has the unique flavor and aroma of coffee, but also promotes blood circulation, excites nerves, eliminates fatigue, and improves indigestion. The Hovenia dulcis kudzu root coffee invented can make the active ingredients in the Hovenia dulcis dulcis extract and the kudzu root extract be quickly absorbed by the human body together with the coffee ingredients, and have the effect of hangover and sober up, effectively prevent drunkenness, and at the same time protect the liver. The role of the liver.

The invention provides a fermented ginseng wine and a brewing technology thereof. The fermented ginseng wine is brewed and manufactured by technical steps of processing raw material, blanching, pulping, mixing pulp, fermenting, separating, pressing, aging, clarifying and the like, and the fermented ginseng wine has the alcoholic strength of 10-12 percent, the acidity less than 0.4 percent and the residual sugar less than 0.8 percent. Compared with the traditional ginseng wine obtained by dipping in alcohol, the fermented ginseng wine has the advantages of low alcoholic strength, light yellow appearance, tartish, tasty, mellow and natural taste, specific fragrance and flavor of ginseng, etc.

The invention discloses a jackfruit yoghourt pudding and a preparation method thereof. Each 100 parts by weight of jackfruit yoghourt pudding comprises the following components: 60-80 parts by weight of milk, 1-5 parts by weight of whole milk powder, 0.1-2 parts by weight of durian pulp, 1-6 parts by weight of single cream, 0.5-1.2 parts by weight of sweetening agent, 0.5-1.2 parts by weight of compound emulsifying thickener, 0.05-0.15 part by weight of essence, 0.02-0.03 part by weight of mixed bacterium powder of streptococcus thermophilus and lactobacillus bulgaricus, and the balance of water. The jackfruit yoghourt pudding has the advantages of high nutritive value, thin and smooth taste, uniformity and stability, and long expiration date. The preparation method has the advantages of simplifying process procedures, being suitable for industrialized production, maximally ensuring strain activity, enhancing nutrition and function characteristics of the jackfruit yoghourt pudding, and being more beneficial to the intestinal health of a human body.

The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.

This invention discloses a method for synthesizing (S)-(-)-gamma-lactone. The method comprises: (1) using (R)-(+)-alpha-phenylethylamine as the chiral resolving agent, and reacting with racemic gamma-hydroxy acid to obtain a pair of diastereotopic salts; (2) separating by crystallization; (3) acidifying and cyclizing to obtain chiral (S)-(-)-gamma-lactone. (S)-(-)-gamma-lactone is (S)-(-)-gamma-decalactone, (S)-(-)-gamma-undercalactone or (S)-(-)-gamma-dodecalactone. (S)- (-)-gamma-lactone has special fragrance, and can be used to manufacture high-grade essence.

The invention discloses a preparation method of cranberry and cinnamon beer, and belongs to the technical field of beer preparation. Firstly, wheat malt, red malt, burnt odor malt and crystallized malt are proportionally crushed; water is added for saccharification so as to obtain malt juice; in the boiling process of the malt juice, lupulus and cinnamon are added; the lupulus is added in three stages; after rotary precipitation and cooling, S-189 beer yeast is inoculated; S-189 yeast and cranberry juice are added into a fermentation tank; oxygen is continuously charged to the material liquidso as to improve the dissolved oxygen quantity; after the temperature lowering, aging is performed to obtain the cranberry and cinnamon beer. The cinnamon and the cranberry juice are added into the beer; the special aroma can be added; the health care effects can also be achieved; the aroma of the malt and the lupulus is realized; the nutrition of the cranberry is also realized. The wine appearance is red; the foam is fine; the cup hanging effect is durable; the mouthfeel is unique; the sour and sweet taste is proper; the types of nutritive beer in China are enriched.

The invention provides a method for fermenting coffee by Pu'er tea liquid. The method is characterized in that coffee material is put into Pu'er tea concentrated solution after being washed; the coffee material is fermented for 24-48 hours in the concentrated solution at the temperature of 30-45 DEG C; peeling or/and decrustation and washing are carried out on the coffee material; then the coffee material is dried until the moisture content is below 12%; finally the coffee product is obtained after sifting and grading. In the invention, more than 200 substances such as aldehyde, ketone, alcohols, linalool and the like generated in the process of fermenting the coffee material by the Pu'er ripe tea liquid are used for strengthening aroma of the coffee; meanwhile, fresh pineapple juice, fresh olive juice and fresh milk are added to accelerate the fermentation of the coffee, enhance sweetness thereof, improve protein content of the coffee, facilitate the coffee to have unique aroma; so that the aftertaste of the coffee is sweet and the mouthfeel features smoothness creaminess and unique style, thus effectively improving quality and nutrient contents of the coffee.