6results about How to "Unique taste" patented technology

The application provides a preparation method of a kefir active lactic acid bacteria bubble jelly drink. Compared with the prior art, firstly, the mixed liquid of thickening agent and the like is subjected to ultrahigh pressure sterilization before inoculation, which ensures the smooth progress of the kefir fermentation process and does not cause pollution, and compared with other heat treatment sterilization processes, the sterilization process does not have a cooking smell, the base flavor after the kefir fermentation is purer, and the peculiar smell control is better; secondly, after the compound kefir starter is added to the jelly liquid for fermentation, sufficient bubbles are generated, and the product can maintain a certain strength after rewarming, providing a unique product taste and texture, which is different from the jelly drink after aeration, the product bubbles are generated during the fermentation process, and the taste is more natural; in addition, the application reduces the pH value of the base system during the fermentation process, reduces the use of part of the acidity regulator, and further improves the product gel strength.

The invention provides a preparation method of a fresh and cool microbubble kefir probiotic beverage. Compared with the prior art, the fresh and cool microbubble kefir probiotic beverage provided by the invention is prepared by mixing the fermented milk fermented by adopting the kefir leavening agent with the sugar liquid in proportion and then carrying out a secondary fermentation process, and has an obvious taste like a feeling that soft and dense bubbles are released in the mouth; the flavor is unique and natural and moderate in sourness and sweetness; and the fermented milk base is high in viscosity and low in post-acidification degree, so that not only is the nutritional value of the product improved, but also the stability and functional characteristics of the lactobacillus beverage are greatly improved, and the kefir is more Chinese.

This application relates to a leisure bean product and its preparation method. The preparation method includes the following steps: weighing the prescribed amounts of fried tofu puffs, filling slurry, braising broth, and mixed seasoning oil; rapidly freezing the selected fried tofu puffs; deep-frying the frozen fried tofu puffs at high temperature to obtain square-shaped fried tofu puffs; injecting the filling slurry quantitatively into the first-fried fried tofu puffs, and then rolling and kneading to obtain a semi-finished product; deep-frying the semi-finished product at high temperature, removing it, draining it, and cooling it to room temperature; immersing the second-fried semi-finished product in braising broth for braising, and then draining the liquid; placing the drained semi-finished product in an oven for baking; coating the baked semi-finished product with mixed seasoning oil for seasoning; and packaging, high-temperature sterilization, cooling, and air-drying the seasoned semi-finished product to obtain the leisure bean product. The leisure bean product obtained by this preparation method has a rich and complex taste and a sandwich structure, and is suitable for industrialized and automated production.

The invention discloses artificial saliva and a preparation method of artificial saliva hydrogel. The artificial saliva is prepared from the following raw materials in parts by mass: 0.5 to 1 g of KCl, 0.2 to 0.4 g of K2HPO4, 0.2 to 0.8 g of NaCl, 0.2 to 0.4 g of KH2P O4, 10.04 to 20.8 g of CaCl2, 1.5 to 3 g of Nacaboxymethlecellulose, 60 to 120 mg of brown moss alcohol, 495 to 1000 ml of natural coconut juice and 5 to 10 ml of herba sarcandrae extract. By selecting the glabrous sarcandra herb extract, anti-inflammatory and anti-tumor treatment is realized, so that the traditional Chinese medicine composition has a remarkable effect on dry mouth caused by radiotherapy; through the form of a gel bead preparation, the beverage is more portable and unique in taste. The gel beads serve as one of oral local administration preparations, and after the gel beads are exploded, drugs can target small glands which are located below oral mucosa and secrete saliva, and the rapid drug effect is achieved. Direct local administration to the oral mucosa may provide rapid drug action, activate small salivary glands within the buccal mucosa, while avoiding systemic drug exposure and off-target effect.

The invention discloses a Chinese yam flavor sausage and a preparation technology thereof, and belongs to the technical field of food, the Chinese yam flavor sausage comprises a casing filled with pig hind leg meat, Chinese yam and seasonings. The sausage has the flavor of Chinese yam, the taste is more unique, more choices are provided for consumers, meanwhile, the Chinese yam starch is added, and the diced meat is cut into small particles, so that the sausage is smoother and better in mouth feel when being eaten, enjoyment in appetite can be provided for the consumers, and the consumers feel pleasant in body and mind.

The invention relates to a preparation method of a fermented flavored rice sour beverage, the beverage and application of the beverage. The method comprises the following steps: (1) pretreating raw materials: mixing sticky rice and selenium rice in proportion, and cleaning; (2) grinding into thick liquid: crushing and grinding the cleaned rice and water according to the weight ratio of 1: 5-1: 7; (3) boiling: supplementing water into the rice milk until the ratio of rice to water is (1: 4)-(1: 6), heating until boiling, and keeping a slight boiling state for 15-40 minutes; (4) cooling: cooling the boiled rice milk to 45-55 DEG C; (5) performing fermentation: transferring the cooled rice milk into a fermentation container, and performing sealed fermentation at 26-34 DEG C for 5-10 days; (6) blending and boiling: taking 1 part of fermentation liquor, adding 2-4 parts of water, mixing, and boiling for 3-8 minutes; (7) filtering: filtering the boiled liquid to remove solid impurities; and (8) sterilizing and filling: sterilizing the filtrate, and filling to obtain the fermented flavored rice sour beverage.