39results about How to "Weak taste" patented technology

A preservative and flavoring system for tea based beverages. The system contains a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof and an acidulant in an amount that maintains the pH of the beverage below pH 4.5. The system preferably includes an additional preservative such as a weak acid preservative. It can be used to prepare an ambient-stable tea based beverage and is suitable for cold filling.

The present invention relates to acid tolerant Leuconostoc mesenteroides with excellent mannitol productivity and the use thereof. The inventive lactic acid bacteria is useful as a food additive composition and a Kimchi starter. Kimchi prepared with the addition of the inventive lactic acid bacteria is maintained at a suitable ripening degree over an extended period of time than to the prior Kimchis, and has excellent sensory properties, including excellent refreshing taste, weak sour odor and a very soft quality of sour taste.

The invention relates to a compound bacteria preparation used in the field of liquor-making with raw meal and a preparation method thereof, particularly to a ready-to-use compound bacteria preparation used in liquor-making with the raw meal and a preparation method thereof. The ready-to-use compound bacteria preparation comprises the following ingredients: rice flour or bran culture of rhizopus Q303 2-5 weight parts, bran culture of Su-16 aspergillus flavus strain 30-50 weight parts, bran culture of hay bacillus BF7658 10 weight parts, rice flour or bran culture of active dry yeast used for bran liquor 5-10 weight parts, and maltogenic amylase with 50000 units per gram 25-30 weight parts. According to the technical proposal, the rhizopus Q303, Su-16 aspergillus flavus, hay bacillus, and active dry yeast used for bran liquor, which can make good use of raw starch, are selected as functional bacteria of ready-to-use compound bacteria preparation used in liquor-making with raw meal. The ready-to-use compound bacteria can improve the taste of raw meal liquor. The functional strains are combined in an optimal proportion so as to effectively inhibit mixed bacteria from growing, prevent high acidity, eliminate or obviously alleviate the bitter taste of liquor, and prevent mash from generating peculiar smell.

The invention discloses a sweet and cool tipping paper gravure alcohol-soluble surface coating and tipping paper prepared therefrom. The sweet and cool tipping paper gravure alcohol-soluble surface coating comprises the following raw materials by weight: 0.1 to 0.3% of a sweetening agent prepared from neotame, mannitol, a rosvenor momordica fruit extract and fine moringa seed powder with a particle size of 1000 meshes, 15 to 20% of WS-23(N,2,3-trimethyl-2-isopropylbutanamide) cooling agent, 30 to 36% of polyvinyl butyral, 4 to 5% of castor oil, 1.6 to 2% of wax micropowder, 2.5 to 3% of whitecarbon black and 33.7 to 46.8% of edible ethanol. According to the invention, the tipping paper printed by using the sweet and cool tipping paper gravure alcohol-soluble surface coating provided by the invention is smoother, brighter, stain-resistant, water-resistant and wear-resistant in surface, has special sweet and cool tastes, and tastes cool and sweet; wear resistance, folding resistance andfunctionality of a printed product are reinforced to a great extent; and the reputation of he product is improved.

The invention discloses a care solution for cleaning a nasal cavity and a preparation method of the care solution. The care solution is prepared from 5,000 parts of traditional Chinese medicine distillate, 0.1-2 parts of preservatives, 1-100 parts of glyceryl polymethacrylate, 20-100 parts of tween 80, 30-80 parts of sodium chloride, 20-60 parts of a pH conditioning agent and 4658-4928.9 parts of purified water. The osmotic pressure of the care solution is 280-310mosm/Kg, and the pH value is 5.5-7.0. The preparation method of the care solution mainly comprises the following steps: by taking one or combination of houttuynia cordata, mint, honeysuckle and radix angelicae as raw materials, carrying out steam distillation to obtain the traditional Chinese medicine distillate; matching with auxiliary materials, and then filtering and carrying out split charging, so as to obtain the care solution. The solution disclosed by the invention has a strong inhibiting effect on nasal common microbe streptococcus infection, staphylococcus, bacillus influenza, influenza viruses and rhinoviruses, and can achieve the target of preventing rhinitis infection and recurrence.

The subject of the invention is a fiber-enriched low-calorie drink, characterized in that it comprises 1.5 to 90 g, by dry weight per liter of drink, or branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, and in that it is stable to acidic pH and/or to heat. The subject of the invention is also the use of branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, in order to replace all or part of the sugars in a low-calorie drink.

The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.

Process for the production of lupin extracts from lupins, comprising: (a) extracting lupin meal or flour with water at alkaline pH; (a) separating an alkali soluble lupin protein containing component from an alkali insoluble fibrous component; (b) adjusting the pH of the protein component with acid to a pH between 3-5.0 to precipitate a food grade lupin protein extract (PF1), from an acid soluble lupin protein containing component, collecting said precipitated food grade lupin protein extract (PF1), adjusting the pH of the extract to pH 5-6.5 and thereafter drying the extract to give a proteinaceous extract (PF1); and optionally, (c) dehydrating the acid soluble lupin protein containing component to give a second food grade lupin protein extract (PF3); or (e) raising the pH of the acid soluble lupin protein component to pH 5.7, and optionally recovering a lupin protein isolate (PF2), followed by dehydrating the soluble lupin protein component to give a third food grade lupin protein fraction (PF3). Further, there is described a lupin hydrocolloid fraction and a lupin fibre fraction.

The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.

The invention relates to pretreatment equipment for biological fuels and a production process thereof. The equipment comprises a dehydrating mechanism, a decolouring and deodorizing mechanism, and a filtering and impurity-removing mechanism. The dehydrating mechanism is connected with a dehydration charging pump for conveying to-be-processed raw materials. A dehydrated oil delivery pump, arranged between the dehydrating mechanism and the decolouring and deodorizing mechanism, is connected with the dehydrating mechanism and the decolouring and deodorizing mechanism. The material discharge tube of the decolouring and deodorizing mechanism is connected with the filtering and impurity-removing mechanism. The dehydrating mechanism and the decolouring and deodorizing mechanism are connected with a waste gas collection part. The filtering and impurity-removing mechanism is connected with a compressed air source and a steam source. Biological fuels produced by the above equipment are light in taste, light in color and free of water and sediments. The processing of biological fuels is refined, while the repeated and useless processing is avoided. The working load of the equipment is lightened, and the production efficiency is improved. Moreover, the discharge of pollutants is avoided.

A bakers' yeast strain characterized by having an isobutyric acid content in dry cells of 150 ppm or less and showing a very weak offensive taste and odor characteristic of yeast. This yeast strain is obtained through sexual reproduction between a monoploid yeast strain obtained by germinating spores of a diploid bakers' yeast strain which may be freeze-tolerant and another monoploid yeast strain obtained by germinating spores of a diploid alcohol or wiled-type yeast strain whose offensive taste and odor characteristic of yeast is weak, followed by screening the resulting yeast strains to select those having a weak offensive taste and odor characteristic of yeast and, if necessary, being freeze-tolerant.

The present invention provides peony flower honey sauce. The peony flower honey sauce is prepared from the following components in parts by weight: 10-15 parts of peony petals, 81-85 parts of honey, 3-6 parts of crystal sugar and 10-15 parts of water. The peony flower honey sauce is purely natural healthy food, rich in nutrition, fresh and mellow, and free of pigments, essences and preservatives. The present invention also provides a preparation method of the peony flower honey sauce. The method is conductive for mechanical processing and mass production of the peony flower honey sauce.

The invention relates to a beverage used for blending and diluting whisky and a preparation method thereof. The beverage is composed of 50-55 parts of leaching solution of malus hupehensis leaves, 30-35 parts of kudzuvine flower leaching solution and 10-15 parts of an auxiliary material. The preparation method comprises the following steps: respectively washing, drying, crushing, heating and lixiviating malus hupehensis leaves and kudzuvine flowers, mixing and cooling the obtained leaching solution, adding the auxiliary material, homogenizing, cooling, filtering and sterilizing to finally obtain the beverage used for blending and diluting whisky. The beverage of the invention is golden yellow, uniform, fresh and sweet and sourish, clear and bright, and the beverage has gentle taste and health-care effects of relieving heat and quenching thirst, resisting fatigue, reducing alcoholic toxicity and the like on a human body.

The invention discloses a distiller's yeast for relaxing tendons and activating collaterals, wherein the raw material comprises rhizoma arisaematis in parts by weight ratio of 5-10 parts of rhizoma arisaematis, peony 5-10 parts, Drynaria 5-10 parts, black beans 5-10 parts, Dalijian 5-10 parts, 5-10 parts of aconite root, natural copper 2-5 parts, daemonorops draco 2-6 parts, asarum 5-10 part, angelica dahurica 5-10 part, Momordica cochinchinchinensis 2-5 part, cyathula root 5-10 parts, myrrh 1-4 part, frankincense 2-5 part, green mulberry carbon 20-30 parts, glutinous rice 700-1000 part, starch 50-80 part, soybean 20-50 parts and broad beans 10-20 part; stir-fry soybean, glutinous rice and broad bean with wheat bran, cook and cool; Green mulberry pow, chestnut powder, black soybean pow, rhizoma Drynariae powder, rhizoma arisaematis powder, and myrrh powder are prepared into main material; a Chinese medicinal composition is prepare from radix Paeoniae powder, radix Aconiti pow, naturalcopper powder, sanguis Draxonis powder, herba asari pow, radix Angelicae Dahuricae powder, radix Momordicae powder, radix Cyathulae powder, olibanum powder, and starch. Atractylodes rhizome pow, radixAchyranthis bidentatae powder, radix Aconiti lateralis Preparata pow, Cinnamomi radix powder, rhizoma Zingiberis recens powder, Glycyrrhrizae radix powder and starch to obtain a supplement; a main material, a secondary material and a supplemental material are taken out and mix and then made into a cake shape and put into a fermentation chamber for fermentation to obtain distiller's yeast.