8results 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.

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 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.