75results about How to "Unique flavor" patented technology

The invention relates to the technical field of microorganisms, in particular to a lactobacillus kefir-producing subsp. Kefir W182 and application thereof. The preservation number of the lactobacillus kefir-producing subspecies is CGMCC No.27058, the preservation time is April 11, 2023, and the lactobacillus kefir-producing subspecies can survive for a long time in intestinal tracts, has a strong adhesion characteristic, can produce exopolysaccharides at high yield, can be used for fermenting dairy products, fruit juice, fruit puree, soybean milk and the like, and can also be used for preparing leavening agents and natural thickening agents. Especially when applied to fermented milk products, the fermented milk products can have rich flavor and very good viscosity without adding any existing thickening agent and emulsifying agent, can remarkably reduce separation of whey, can be stored for a long time, and have wide application in the field of food.

The invention discloses a method for fermenting mulberry leaves through compound probiotics, a mulberry leaf fermentation product and application, and relates to the technical field of fermentation. The fermentation method comprises the following steps: carrying out compound fermentation on mulberry leaves by adopting staphylococcus xylosus and lactobacillus plantarum according to a volume ratio of (1-3): (1-3), wherein the total inoculum size is 2-10% of the volume of a fermentation culture medium; the mulberry leaf fermentation product is prepared by the method. The invention also provides application of the mulberry leaf fermentation product in preparation of whitening cosmetics and / or skin care products. The preparation method has the beneficial effects that the two probiotics including the lactobacillus plantarum and the staphylococcus xylosus are used for performing compound fermentation on the mulberry leaves, and the lactobacillus plantarum and the staphylococcus xylosus can achieve a synergistic effect during compound fermentation of the mulberry leaves, so that active substances for inhibiting tyrosinase in the mulberry leaves can be effectively released; active substances are all retained in the fermentation product, and the inhibition rate of the fermentation product on the tyrosinase activity is remarkably increased.

The invention relates to the technical field of tea watering, and discloses a tea watering device which comprises a processing box, the back of the processing box is fixedly connected with a water tank, the top of the water tank is communicated with a plurality of spray pipes, the spray pipes extend into the processing box, and inverted-T-shaped sliding grooves are formed in the left side and the right side of the processing box respectively. Reciprocating swinging of a rectangular shaft can drive a spraying pipe to swing, reciprocating swinging of a spraying head can expand the spraying coverage range, water is more evenly distributed on the surfaces of tea leaves, left-right movement of a moving sleeve can drive the spraying pipe to move left and right, and therefore the spraying range of the tea leaves is widened, and the tea leaves can make full contact with the water; after the tea leaves are in full contact with water, hydrolase can be activated by full contact with the water, macromolecular substances such as protein and polysaccharide in the tea leaves can be decomposed into micromolecular substances such as amino acid and monosaccharide by the hydrolase, and the taste and aroma components of the tea leaves are increased.

The invention discloses a formula and a preparation method of milk skin yoghurt. The milk skin yoghurt comprises the following raw materials: fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene. The invention also provides a preparation method of the milk skin yoghurt. The preparation method comprises the following steps: step 1, preparing materials; step 2, cooking: putting the fresh milk into a container, heating the fresh milk in a boiling water bath, and then cooling the fresh milk; step 3, blending: stirring the cooled fresh milk, sequentially adding the rest ingredients, and then cooling; step 4, fermentation: putting the mixture into a fermentation machine for fermentation for more than 8 hours; and step 5, inspecting and packaging. According to the milk skin yoghourt food processed by the method disclosed by the invention, through coordination and complementation of probiotics and various nutritional ingredients, the nutritional value in milk is maintained, the nutritional and health-care effects can be provided, and the milk skin yoghourt food is delicious in taste, unique in taste and wide in market prospect.

The invention relates to the field of meat sausage processing, in particular to a Taiwan-style pure meat sausage fermented with kaoliang spirit and a preparation method thereof.The Taiwan-style pure meat sausage fermented with kaoliang spirit is prepared from meat pulp and drinking wine, the weight ratio of the drinking wine in the raw materials is 0.08%-0.3%, and the meat pulp is prepared from, by weight, 70-75 parts of pig hind leg meat, 2-3 parts of chicken breast meat, 7-7.5 parts of backfat, 0.5-1.5 parts of salt and 3-4 parts of ice water; 0.2 to 0.35 part of phosphate, 0.02 to 0.06 part of spice and 2 to 3 parts of white granulated sugar. The raw materials and the technology are innovated, the pure meat sausage is fused with the sweet and fragrant flavor of Taiwan and the low-temperature fermentation bouquet of Chinese Taiwan kaoliang spirit, the bouquet fermentation Taiwan pure meat sausage is elaborately prepared, and the flavor is unique; by means of the pickling and fermenting device and technology of a special structure, the sorghum liquor and the meat pulp can be fully stirred, pickled and fermented, and therefore the roast sausages which are uniform and consistent in taste, good in elasticity and unique in flavor are obtained.

The device comprises a heat preservation outer shell, an installation inner shell is installed on the inner side of the heat preservation outer shell, a liquid drainage frame is installed on the inner side of the installation inner shell, and a placement mesh plate is installed on the upper surface of the liquid drainage frame; the liquid drainage frame is arranged in a spiral shape, the longitudinal section of the liquid drainage frame is in a V shape, and a plurality of hole-shaped structures are formed in the bottom of the installation inner shell. A liquid guide pipe installed in the installation inner shell is arranged on the upper side of the liquid drainage frame, the liquid guide pipe is arranged in a spiral shape, and a plurality of atomization nozzles are installed on the upper side of the liquid guide pipe. The smelly mandarin fish pickling device belongs to the technical field of smelly mandarin fish pickling, and achieves the technical effects that the spiral arrangement of the liquid drainage frame and the cavity formed between the liquid drainage frame and the placement mesh plate are used for draining water, so that effective water drainage and moisture preservation in the pickling process are realized, and impurity water is prevented from entering fish meat after being pickled again; therefore, the pickling efficiency and the pickling quality are improved.

The invention relates to the field of preparation of malus micromalus fruit juice, and discloses a preparation process of ultrahigh-pressure organic malus micromalus fruit juice, which comprises the following specific steps: freezing malus micromalus fruit in an environment of-40 DEG C for 24 hours, then unfreezing at room temperature until the malus micromalus fruit is soft and the self-flowing juice does not flow, uniformly mixing 0.75% o of Suzhou nanometer and tap water to prepare a disinfectant, and sterilizing at room temperature for 24 hours to obtain the superhigh-pressure organic malus micromalus fruit juice. A Roots blower is started for low-temperature disinfection, tap water is used for rinsing the raw materials after disinfection, disinfectant on the surfaces of the raw materials is washed away, a hammer crusher is used for crushing the malus micromalus makino, the crushed malus micromalus makino enters a vacuum air bag juicer for cold dipping juicing, the prepared malus micromalus makino juice is subpackaged in PET bottles, and a cold sterilization mode ultrahigh pressure sterilization technology (HPP) is adopted. The ultrahigh-pressure sterilization pressure is 550MPa, and the sterilization time is 8min, and conveying the product into an environment of-40 DEG C for freezing and storing. The prepared malus micromalus fruit juice is clear and transparent, attractive in color and luster and unique in flavor, and the nutritional ingredients, flavor and color and luster of malus micromalus fruits are reserved to the maximum extent.

The invention discloses functional roxburgh rose fermented rice wine and a preparation method thereof. The preparation method comprises the following steps: activating a fermentation strain and carrying out enlarged culture; preparing sterile water; soaking and steaming organic glutinous rice; saccharifying the organic glutinous rice; inoculating a fermentation strain; the addition amount of roxburgh rose; and fermenting the obtained fermentation raw material at a constant temperature of 29 + / -1 DEG C for 20 days. According to the method, non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed bacteria sequential fermentation, comprehensive release and activity enhancement of nutritional ingredients in the roxburgh rose and the rice wine can be effectively promoted, the nutritional ingredients are more easily absorbed and utilized by a human body, and therefore the health care value of the roxburgh rose rice wine is greatly improved. The roxburgh rose rice wine is fragrant, tasty and refreshing, low in alcoholic strength and unique in flavor, and contains various functional active substances such as roxburgh rose polysaccharide, vitamin C, flavone, phenolic substances and SOD (superoxide dismutase).

The invention belongs to the technical field of food processing, and particularly relates to an extraction process of turnip seed oil and an effective component composition of the turnip seed oil. The invention relates to an extraction process of turnip seed oil, which comprises the following steps: performing staged fermentation pretreatment on turnip seed broken cell walls by using a plurality of microbial strains, and then extracting grease by combining with a nano SiO2 (at) SDS composite active agent and ionic liquid synergistic ultrasonic treatment. Through staged fermentation pretreatment and the synergistic effect of the nano material and the ionic liquid, the extraction efficiency and quality of the turnip seed oil are greatly improved; firstly, cell walls and internal components are gradually degraded by utilizing aspergillus niger, aspergillus oryzae, bacillus licheniformis, lactic acid bacteria and saccharomycetes, grease is released, and the stability of the grease is improved; then, the extraction process is further optimized by a composite active agent formed by nano silicon dioxide and lauryl sodium sulfate and 1-butyl-3-methylimidazolium acetate, and the efficiency is enhanced through ultrasonic treatment;

The invention relates to the technical field of food processing, and particularly discloses a soybean milk beverage with high ligustilide content and a preparation technology thereof, and the preparation technology comprises the following steps: carrying out ultra-low temperature freezing and crushing treatment on Chinese angelica to prepare Chinese angelica powder; mixing the Chinese angelica powder and the black soybean milk according to a set proportion to form primary soybean milk; mixing cellulase and the primary slurry according to a set proportion, and reacting for set time under a constant temperature condition to form secondary slurry; and performing ultrasonic pulverization on the secondary pulp in a low-temperature environment of-4 DEG C to + 4 DEG C to form the high-ligustilide-content soybean milk beverage with the ligustilide content exceeding 80 mu g / g. After angelica sinensis is subjected to ultralow-temperature freezing treatment and is prepared into angelica sinensis powder, and the angelica sinensis powder is subjected to black soybean milk dissolution, enzyme reaction and ultrasonic crushing processes, the soybean milk beverage with high ligustilide content and unique flavor can be prepared, and the ligustilide content of the soybean milk beverage exceeds 80 mu g / g.

The invention discloses a preparation method of liquid prepared by fermenting glutinous rice and specific microorganisms, which comprises the following steps: step 1, selecting high-quality glutinous rice as a raw material, cleaning and soaking; step 2, cooking the soaked glutinous rice until the glutinous rice is thoroughly cooked, and cooling the cooked glutinous rice to a proper temperature; step 3, selecting specific microbial strains, saccharomycetes or lactic acid bacteria, and performing single or compound fermentation; step 4, mixing the cooked glutinous rice with a selected microbial strain, controlling proper fermentation temperature and time, and fermenting; step 5, monitoring parameters such as pH value and alcohol content in the fermentation process to ensure the product quality; and step 6, after fermentation is finished, filtering, sterilizing and the like are performed to obtain final liquid. The preparation method has the beneficial effects that the flavor of the product can be effectively improved, the nutritional value is increased, and the problems of low nutritional value, poor taste and low production efficiency are solved.

The invention discloses salt baked flavor chicken energy chewable tablets and a preparation method thereof, and belongs to the technical field of food processing. The chewable tablet consists of the following components in percentage by weight: 20-40 parts of salt roasted chicken powder, 25-50 parts of an energy supplement, 0.1-0.5 part of composite vitamins, 10-30 parts of an excipient, 0.5-2 parts of a flavoring agent, 0.1-0.5 part of an antioxidant, 1-3 parts of magnesium stearate and the balance of deionized water. The salt-baked chicken powder is prepared by taking chicken breast as a raw material, rolling, kneading and pickling with a salt-baked flavor pickling solution, steaming, drying and pulverizing. According to the invention, the salt baked flavor and the nutrition of chicken are combined, the salty and fragrant flavor and balanced nutrition are combined, rapid and lasting energy supplementation can be realized, the chewable tablet is portable to eat, is subjected to dry granulation, low-temperature sterilization and aluminum foil packaging, has long shelf life, adopts a natural flavoring agent, is high in safety, and is suitable for various energy supplementation scenes such as sports, offices, outdoors and the like.

The invention discloses a preparation method of double-shaddock-peel dry sauce for sour and hot bailing noodles, and belongs to the technical field of food processing, the method comprises the following steps: (1) shaddock peel treatment: washing shaddock peel, removing white pulp, cutting the shaddock peel into shreds, uniformly mixing a debitterizing agent with the shaddock peel shreds, kneading, then standing, and drying after the treatment is completed to obtain shaddock peel powder; rubbing again to remove the debitterizing agent on the surface of the shredded shaddock peel, and then cleaning and draining for later use; (2) fruit treatment: peeling and denucleating apples and pears, cutting the apples and pears into small blocks, and mashing the small blocks with a blender to obtain fruit puree; (3) chili treatment: removing pedicles of chilies, washing, airing and chopping to obtain chopped chilies; (4) mixed fermentation: uniformly mixing the treated shredded shaddock peel, fruit puree and crushed chili to obtain a mixture, uniformly mixing the mixture with sugar, salt and vinegar, putting the mixture into a sealed container for fermentation, and regularly stirring in the fermentation process; and (5) sterilizing and packaging: after fermentation is completed, sterilizing the sauce, cooling the sterilized sauce to room temperature, and sealing and packaging, so that the problem that the bitterness of the shaddock peel affects the taste of the sauce is solved.

The present application relates to the technical field of litchi deep processing, and particularly relates to a litchi yellow rice wine and a preparation method thereof; fermentation conditions are as follows: a litchi dry matter addition amount is 25%, a wheat starter addition amount is 8%, a T3 wine starter addition amount is 0.5%, and a solid-liquid ratio is 1 (mL / g); the litchi yellow rice wine brewed by the present application has an alcohol content of 18.2%vol, a total sugar content of 1.47g / L, a sensory score of 91.7, a total acid content of 6.76g / L, and a pH value of 4.54, all of which meet the requirement range of the total acid, the total sugar and the pH value in the national standard GB / T 13662-2008 "Yellow Rice Wine", the litchi yellow rice wine presents a red-brown amber color, the wine liquid is clear and lustrous, the taste is sour and mellow, the litchi yellow rice wine has the harmony of the mellow aroma of yellow rice wine and the rich litchi fruit aroma, and is a fruit-flavored yellow rice wine with unique flavor.

This invention relates to a compound powder of highland barley seedlings for promoting bowel movements, its preparation method, and its applications. The raw materials include highland barley seedling powder, fructooligosaccharides, matcha powder, and compound probiotic powder. Excipients are then added to formulate it into solid beverages, compressed candies, jellies, and gummies. Animal experiments have verified that the compound powder of highland barley seedlings of this invention can significantly promote intestinal peristalsis and defecation in mice with constipation, effectively repair the intestinal immune barrier, significantly increase serum gastrin (MTL) levels, and significantly reduce vasoactive peptide (VIP) levels, thereby effectively improving constipation symptoms. The compound powder of highland barley seedlings of this invention is safe, readily available, and has no side effects. The components work synergistically, possessing a unique flavor and taste. It has significant bowel-regulating and laxative effects, and low doses are sufficient to achieve the desired effect, making it of great application value.

The present invention discloses; the invention relates to the technical field of oplopanax elatus nakai. The method comprises the following steps: firstly, adding an oplopanax elatus nakai adventitious root extract solution into a vacuum emulsification all-in-one machine; then, under the condition that shearing force is started, the konjaku flour (0.14%-0.18%), the carrageenan (0.1%-0.17%) and the locust bean gum (0.07%-0.09%) which are uniformly mixed in advance are slowly added; the colloid components are used as a matrix structure of the jelly and can provide required gel strength and elasticity; the jelly prepared by the invention is characterized by containing the oplopanax elatus nakai adventitious root extract. The ginseng tea is in a light white semitransparent gel jelly shape, has ginseng fragrance and unique flavor, and provides new taste experience for consumers. The jelly product in the current market is not added with the extract, so that the jelly product fills the blank. The product not only retains the traditional taste and flavor of the jelly, but also integrates the bioactive components of the adventitious roots of oplopanax elatus nakai, and endows the jelly with new nutritional values and health-care functions.

The invention relates to a traditional Chinese medicine chilli sauce and a preparation method thereof, and relates to the technical field of food, and the traditional Chinese medicine chilli sauce comprises the following components in parts by weight: 2400-2600 parts of chilli, 550-650 parts of sweet soybean paste, 240-350 parts of garlic, 120-180 parts of white granulated sugar, 300-400 parts of vinegar, 120-180 parts of salt, 15-45 parts of monosodium glutamate, 2-9 parts of bighead atractylodes rhizome, 2-9 parts of astragalus membranaceus, 10-20 parts of hawthorn and 10-20 parts of orange peel. According to the chili sauce disclosed by the invention, by introducing selected traditional Chinese medicine components, on the basis of keeping the original peppery taste, rich fragrance and layering sense are added, the mouth feel is fuller, and the flavor and mouth feel are improved. Meanwhile, the addition of the traditional Chinese medicine ingredients endows the chili sauce with various healthy effects such as spleen and stomach warming and tonifying, heat clearing and detoxifying, the health benefits are enhanced, and the chili sauce is suitable for wider crowds.

The invention relates to the technical field of wine brewing processes, in particular to a beer preparation method which comprises the following steps: collecting residual liquid in the distillation process when grape distilled wine is prepared, filtering the residual liquid to remove solid impurities to obtain filtrate, and dehydrating the filtrate until water equivalent to 10-12% of the mass of the filtrate is reduced, so as to obtain the beer. Pure grape distillation raffinate is obtained; wort containing yeast and hops required by beer preparation is prepared; adding pure grape distillation raffinate into the wort, mixing, and carrying out anaerobic fermentation; and after the anaerobic fermentation is completed, filtering and clarifying to obtain the beer. According to the beer preparation method disclosed by the invention, the residual liquid is utilized, so that the cyclic utilization of resources is realized, the fermentation efficiency is improved, the alcohol yield is increased, the flavor complexity and layering sense of the beer are improved, and the overall sensory quality of the beer is improved.

The application belongs to the technical field of food fermentation, and particularly relates to craft beer prepared only from highland barley and a preparation method thereof. The preparation method comprises the following steps: crushing highland barley malt, adding aspergillus oryzae, adding sterile water for preheating, then performing two-stage saccharification, terminating the reaction after the two-stage saccharification is completed, filtering and collecting wort; boiling the wort, adding hops before the boiling is completed, and performing precipitation after the boiling is completed, collecting liquid, and obtaining boiled wort; adding lager yeast into the boiled wort, performing main fermentation, cooling, standing and coarse filtering, and obtaining main fermentation liquor; performing aging fermentation on the main fermentation liquor, and obtaining the craft beer. The preparation method of the craft beer prepared only from highland barley provided in the application optimizes the production process, successfully solves the problem of excessively high content of beta-glucan in highland barley malt, and thus a novel craft beer is obtained.

The invention relates to the technical field of tea production and processing, in particular to a green-keeping, bitter-reducing and freshness-increasing matcha production method which comprises the following steps: selecting a tea tree variety for planting, performing compensation fertilization, and shading and covering in the growth process to obtain fresh tea leaves; the collected fresh tea leaves are sequentially subjected to steam fixation, cooling and scattering, segmented baking, stem and leaf separation, drying, aging and alcoholization, impurity separation, low-temperature grinding and refining, and then the green-keeping, bitter-reducing and freshness-increasing matcha is prepared. Wherein the step of shading and covering is that overhead type shading and covering are carried out when one bud and two leaves grow on a tea tree, gray and blue polyethylene fiber nets are selected, the shading rate is 90%-95%, and fresh tea leaves are picked in two weeks to three weeks from the beginning of shading and covering; wherein in the low-temperature grinding, graphite is adopted for grinding and refining at the indoor temperature of 20 DEG C or below and the relative humidity of 50% or below; the method disclosed by the invention can improve the contents of amino acid and chlorophyll in the matcha, reduce the content of tea polyphenol and improve the nori fragrance of the matcha.

The invention discloses a method for preparing fresh rice wine by using high-voltage pulse electric field sterilization. The method comprises the following steps: 1) processing glutinous rice to obtain cooked glutinous rice; 2) uniformly mixing the cooked glutinous rice with 0.1-0.3% of distiller's yeast based on the weight of the glutinous rice, fermenting at 28-30 DEG C for 2-3 days, adding water 1-4 times the weight of the glutinous rice, stirring evenly, continuing to ferment for 2-7 days, terminating the fermentation, and separating to obtain fermented wine liquid; 3) placing the fermented wine liquid in a high-voltage pulse electric field for sterilization treatment to obtain fresh rice wine, wherein the pulse electric field strength is 30-40 kV / cm, the number of pulses is 50-100, the pulse width is 10-40 μs, the pulse frequency is 500-1000 Hz, and the processing time is 100-150 μs. The invention adopts high-voltage pulse electric field sterilization to avoid the inactivation of sucrose invertase due to heat. The prepared rice wine has a fresh taste, delicious flavor and rich nutrition, solves the long-standing contradiction that the rice wine tastes stale and the fresh taste can not be preserved for a long time, and provides a new type of rice wine category that meets the health concept of modern consumers.

The invention provides various vegetables and a sauce pickling processing method thereof.The processing method optimizes processing steps and comprises the steps of fine earlier-stage processing, pre-independent processing, batch pickling and the like, firstly, raw vegetables to be processed are sequentially subjected to cutting or picking, washing and airing treatment, secondly, the raw vegetables and bean fruit ingredients are classified and independently processed according to classes, and then the raw vegetables and the bean fruits are subjected to sauce pickling. And finally, dividing the vegetables to be pickled into a plurality of batches, and sequentially putting the vegetables in the constant-temperature warehouse in batches for pickling. Each step aims to improve the taste and flavor of the final product; and through reasonable seasoning matching and pickling time control, the produced pickled vegetables have unique flavor characteristics, and are fragrant in smell, good in mouth feel and long in aftertaste.

The application belongs to the technical field of microorganisms, and relates to a pasteuria delbruekii strain and application thereof in beer brewing. The application provides three new pasteuria delbruekii strains QBS-SP-2-2, JPC-B-4-2 and ZM-B-12-2, and the preservation numbers thereof are GDMCC 68211, GDMCC 68212 and GDMCC 68213 respectively. The application further provides a fermenting agent containing the above strains, a method for brewing beer by using the above strains, and application of the above strains in brewing beer. The strains of the application are low-temperature resistant, high-sugar resistant, fast in fermentation speed, short in cycle, and unique in flavor.

The invention provides debittered and high-nutrition moringa seed bread and a preparation method thereof, and relates to the technical field of food. The method comprises the following steps: firstly, performing germination treatment on moringa seeds to activate an enzyme system in the moringa seeds and improve the nutritional value and bioavailability; beta-cyclodextrine is used for debitterizing the germinated moringa seeds, and the beta-cyclodextrine can form an inclusion compound with substances such as bitter taste in the moringa seeds, so that the bitter taste is effectively shielded, and the mouth feel is improved. Moringa oleifera seeds are used as a raw material to be added in the bread making process, conventional components such as flour, yeast, water and seasonings are combined, and through the steps of fermentation, shaping, baking and the like, a bread product which not only retains the original flavor of bread, but also has the high nutrition and debitterizing effects of the moringa oleifera seeds is obtained. The moringa seed bread not only enriches the taste and nutritional value of the bread, but also provides a delicious and healthy food choice for consumers, conforms to the development trend of healthy food, provides a new way for development and utilization of moringa seed resources, and has important market promotion value.

The invention belongs to the technical field of food, and particularly relates to a creamy white bean paste cheese pastry and a preparation method thereof.The creamy white bean paste cheese pastry is prepared by the steps that high-gluten flour, low-gluten flour, anhydrous cream and apple enzymes are used as main materials to prepare an oil crust, the low-gluten flour and ghee are used to prepare an oil core, and the oil core is wrapped, overlapped and rolled to prepare an outer crust; according to the present invention, the cream cheese and the creamy white bean paste stuffing are matched with the inner stuffing prepared from the creamy white bean paste stuffing, the natto and the cream cheese, the inner stuffing is rich in layer and diversified in taste, not only the creamy white bean paste stuffing, the natto and the cream cheese with rich milk fragrance are provided, the crust is crisp, fresh and fragrant, the crust is fragrant, crisp, light and thin, the stuffing is unique in flavor, soft in texture, good in taste and high in nutritional value, and the production method is simple and convenient to operate.

The utility model discloses a strong-flavor white wine cellar internal environment regulation and control device which comprises a cellar body, a first bidirectional pump and a second bidirectional pump, a plurality of vinasse taking openings are formed in one side of the cellar body, and an automatic sprayer and a plurality of liquid storage devices are arranged at the top of the inner surface of the cellar body. A pipeline communicated with the first two-way pump is arranged at the upper end of the cellar body, the pipeline is respectively and independently communicated with a plurality of liquid storage devices through a multi-way joint, the other port of the first two-way pump is communicated with the automatic sprayer, a fermentation liquid taking pipe communicated with the second two-way pump is arranged at the lower end of the cellar body, and the fermentation liquid taking pipe is communicated with the second two-way pump. The other port of the second two-way pump is respectively connected with a physicochemical analyzer and a spectrophotometer through a tee joint, and a temperature monitor is also arranged in the cellar body. According to the utility model, the fermentation condition can be accurately judged according to analysis results of fermented grains and fermentation liquor at different positions and real-time recording of the temperature monitor, so that countermeasures are taken, and the duration of a main fermentation period is ensured.

The invention relates to the technical field of tea making, and discloses a polymorphic bio-enzyme preparation for improving dark green tea quality and a tea making process, the polymorphic bio-enzyme preparation contains tannase, polysaccharide hydrolase, polyphenol oxidase, protease and the like, the polysaccharide hydrolase comprises cellulase, pectinase, beta-glycosidase or amylase, and the polyphenol oxidase comprises cellulase, pectinase, beta-glycosidase or amylase. The enzyme is subjected to crosslinking-embedding-crosslinking immobilization treatment, is compounded with bacillus natto fermentation liquor and high-temperature aroma-enhancing yeast fermentation liquor, and is applied to a dark tea making process, so that the thermal stability and storage stability of the enzyme are improved, and the enzyme activity is improved; the content of aroma substances such as beta-linalool, geranyl acetone and dihydroactinidiolide can be increased in the fermentation process, so that the problem of bitterness of the dark green tea is solved, the quality of the dark green tea is greatly improved, and the method has very good popularization and application values; the process is simple, easy to operate and suitable for large-scale production and use.

The invention discloses a composition for masking the salty and fresh taste of oyster peptides, and belongs to the technical field of food flavor improvement. The composition comprises the following components by mass: 20-50 parts of improved oyster peptide base material, 10-20 parts of fruit powder, 5-15 parts of tea powder extract, 15-25 parts of coconut powder, 15-25 parts of zero-calorie syrup, 0.3-0.8 parts of xanthan gum, 0.1-0.7 parts of microcrystalline cellulose and 0.2-0.8 parts of citric acid. The composition not only retains the characteristics of oysters being rich in protein and various physiologically active substances having nutritional and other health-care effects, but also solves the problem of the common oyster beverages in the market having a heavy aftertaste and being long-lasting and difficult to eliminate to a certain extent, and meets the mainstream demand concepts of consumers for flavor, health and functionality. It is easily accepted by consumers and has high development potential and promotion value.

This invention discloses a brewing method for "Lanzhongyin" craft beer, possessing a unique flavor, belonging to the field of beer brewing technology. This method uses water, Australian barley malt, Australian wheat malt, and oat flakes as base ingredients, combined with liquid yeast and imported hops. It emphasizes the addition of bitter orange peel and coriander seeds as flavor modifiers. Through optimized processes such as saccharification, boiling, fermentation, and aging, the refreshing fruity aroma of bitter orange peel and the unique spiciness of coriander seeds are deeply integrated, solving the technical problems of existing craft beers having a single flavor profile and insufficient complexity. The "Lanzhongyin" craft beer brewed by this invention has a refreshing and smooth taste, combining the richness of malt, the delicate aroma of hops, and the unique complex flavor brought by bitter orange peel and coriander seeds. It has high flavor recognition, a simple and controllable process, is suitable for large-scale production, and enhances the product's market competitiveness.

The invention discloses a sausage and a preparation method thereof, and the preparation method comprises the following steps: uniformly mixing and stirring lean pork and fat pork which are pickled by a pickling seasoning, a basic seasoning, a functional additive and water, and pouring the mixture into a vacuum tumbling machine for tumbling; filling sausages, and baking and smoking after forming to obtain the sausages; the particle size ratio of the lean pork to the fat pork is (2: 1)-(4: 1); the rotating speed of tumbling is 8-12 r / min; the baking and smoking method comprises the following steps: in the first stage, the temperature is 55-58 DEG C, the humidity is 60-65%, and the drying time is 2-3 hours; in the second stage, the temperature is 60-62 DEG C, the humidity is 50-55%, and the drying time is 5-6 hours; in the third stage, the temperature is 54-56 DEG C, the humidity is 40%-45%, and the drying time is 8-10 h; in the fourth stage, the temperature is 63-65 DEG C, the humidity is 55%-60%, and the smoking and drying time is 8-10 h; and in the fifth stage, the temperature is 48-50 DEG C, the humidity is 30%-35%, and the drying time is 35-40 hours. By optimizing the raw materials, a mixing process and a baking and smoking process, a coordination effect is generated, so that the sausage retains the nutritional ingredients of the raw materials to the greatest extent, meat granules are tightly combined, the double tastes of preserved meat and the sausage are fused, and the preservation time is longer.