13results about How to "Unique flavor" patented technology

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 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 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 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.

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 relates to lactobacillus plantarum ST8 and a preparation method of a leaflet broadleaf holly leaf beverage fermented by the lactobacillus plantarum ST8, and belongs to the technical field of food. Comprising the following steps: weighing small-leaf broadleaf holly leaves, adding ultrapure water, heating and boiling, filtering, collecting tea water, adding sugar, fully dissolving, sterilizing, inoculating Lactobacillus plantarum ST8, fermenting at constant temperature, and aseptically filling. According to the invention, the small-leaf broadleaf holly leaf is combined with a probiotic fermentation technology, so that the functional beverage with the effects of resisting oxidation, relieving hyperuricemia and regulating blood sugar is invented, various nutritional ingredients rich in the small-leaf broadleaf holly leaf and the healthy efficacy of probiotics are supplemented, more comprehensive health support is provided for human bodies, and the application prospect is wide.

The application discloses a bamboo-leaf steamed bun and a kind of flour, and belongs to the technical field of flour processing.The bamboo-leaf powder and high-gluten wheat flour are used as main raw materials, and black sesame seeds and pumpkin kernels are used as nutritional auxiliaries, and then the dough is mixed with an appropriate amount of drinking water, and through the process steps of accurate proportioning of raw materials, optimization of raw material pretreatment, dough mixing, fermentation, shaping and steaming, the bamboo-leaf steamed bun and various kinds of flour with unique flavor, rich nutrition and excellent taste are prepared.The application breaks through the technical defects of traditional white flour food with single nutrition and monotonous flavor, and uses the natural nutritional components and fresh fragrance of bamboo leaves, and the nut nutrition of black sesame seeds and pumpkin kernels to realize the synergistic complementation of food nutrition.The prepared flour has soft and delicate taste, and the wheat flavor is mixed with the fresh fragrance of bamboo leaves, and the flour is rich in dietary fiber, various vitamins, minerals and nut fatty acids, so that the nutritional value is greatly improved, and the flour is suitable for various kinds of flour products such as steamed buns, twisted buns and cakes.

The invention relates to the technical field of fruit wine brewing, in particular to a navel orange wine brewing process which comprises the following steps: performing programmed slow freezing treatment on a navel orange raw material to destroy a cell structure; performing non-sulfur physical sterilization by combining a high-voltage electric field with dry ice; special yeast is inoculated for segmented variable-temperature sealed fermentation, and multiple kinds of fermentation base liquor are collected at different temperature stages; after the fermentation is finished, distilling to obtain a plurality of distilled base wines; after being aged, the base wine is blended into finished wine with different alcohol contents according to a specific proportion; finally, aging is accelerated through alternate cooling and heating treatment. Pure natural and zero-additive brewing is realized, a series of products with distinct navel orange fruity flavor and composite aroma and wide alcohol coverage range can be produced, meanwhile, the ageing period is greatly shortened, and the production efficiency and the added value of raw materials are improved.

The invention belongs to the field of food processing, and particularly relates to a white hyacinth bean protein beverage and a preparation method thereof. The hyacinth bean protein beverage comprises the following components: cooked white hyacinth bean powder, sodium alginate and chlorogenic acid. The preparation method comprises the following steps: adding alpha-amylase, maltase and cellulase, carrying out enzymolysis, and carrying out colloid milling, homogenization, sterilization and cooling. The white hyacinth bean protein beverage prepared by the method is unique in flavor, fine and smooth in taste, free of obvious beany flavor and free of layering after standing. And the production process is simple, easy to control and suitable for industrial production.

This invention discloses a compound health-preserving wine rich in natural active substances and its preparation method. The health-preserving wine uses high-quality base wine as a carrier, and adds rutin, cordycepin, anthocyanins, polysaccharides, and saponins. It is prepared through a series of processes including raw material pretreatment, ultrasonic-assisted extraction, low-temperature directional extraction, vacuum concentration, and low-temperature compounding. Rutin has antioxidant properties, cordycepin can enhance immune function, anthocyanins have anti-inflammatory activity, polysaccharides contribute to comprehensive health maintenance, and saponins can improve physical strength. Through the synergistic effect of multiple active ingredients, this product can effectively combat aging, prevent and treat hyperlipidemia, hypertension, and hyperglycemia, and has good safety and taste, making it suitable for long-term consumption by health-conscious and sub-healthy individuals. The preparation method provided by this invention is simple, easy to scale up, and has broad application prospects.

The invention belongs to the technical field of food processing, and particularly relates to caramel Chinese chestnut powder and a preparation method thereof. The preparation method of the caramel Chinese chestnut powder provided by the invention comprises the following steps: 1) cooking Chinese chestnut pulp with water until the pulp does not have a hard core, so as to obtain cooked Chinese chestnuts; 2) cooling the cooked Chinese chestnuts, adding water, and pulping to obtain Chinese chestnut slurry; (3) carrying out enzymolysis on the Chinese chestnut pulp by using medium-temperature alpha-amylase, and then carrying out enzyme deactivation treatment; and 4) after the enzyme deactivation treatment is finished, concentrating the slurry after the enzyme deactivation into concentrated Chinese chestnut slurry, stir-frying the concentrated Chinese chestnut slurry at 120-130 DEG C to obtain a caramelized material, and then drying and crushing the caramelized material to obtain the caramelized Chinese chestnut powder. According to the preparation method of the caramel Chinese chestnut powder, the nutrition of Chinese chestnuts can be reserved, the digestion and absorption rate can be increased, natural and mellow scorched flavor can be formed, and harmful substances cannot be generated.

This invention discloses lactic acid bacteria strains capable of converting rutin and their application in the fermentation of locust flower yogurt. The lactic acid bacteria strains are *Enterococcus faecium* Y4-1, *Enterococcus faecium* Y4-2, and *Lactococcus petauri* Y5-4. When used as starter cultures, these lactic acid bacteria strains can metabolize rutin into flavonoids such as quercetin and isoquercetin, improving the total flavonoid content and antioxidant activity of the fermented food. The resulting set-type locust flower yogurt is uniformly pale yellow, with a rich and distinctive locust flower aroma, good coagulation without impurities, no whey separation, a sweet and sour taste, excellent sensory properties, and high DPPH free radical scavenging capacity and Fe... 2+ Its chelating capacity and total antioxidant capacity are superior to those of locust flower yogurt produced with commercial starter cultures.