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.

An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.

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.

An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.

The invention provides a rhizomyidae feed nutrition bar and a preparation method thereof and relates to the technical field of rhizomyidae cultivation. The rhizomyidae feed nutrition bar is characterized by comprising the following components in parts by weight: 900-1100 parts of corn flour, 450-550 parts of tapioca flour, 180-220 parts of peanut bran, 45-55 parts of whole milk powder, 45-55 parts of freshwater fish meal, 45-55 parts of glucose, 45-55 parts of auxin for livestock, 2-3 parts of glutamic acid for livestock, 2-3 parts of monosodium glutamate, 1 part of multi-vitamin, 8-10 parts of morning glory petals and 8-10 parts of ficus carica. The preparation method comprises the following steps: boiling and crushing morning glory petals and ficus carica, mixing with other raw materials, adding cold boiled water, blending and twisting into the nutrition bar; the nutrition bar has a diameter of 5-10 mm and is dried in a cool place for standby. The rhizomyidae feed nutrition bar and the preparation method thereof have the benefits that rhizomyidae difficultly suffers from enteritis and respiratory diseases, the phenomenon that cubs are eaten and abandoned rarely exists, the pregnancy rate is not influenced in summer, more cubs are produced, and the rhizomyidae has strong sexual capacity and good meat quality.

An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of preservatives and has a pleasant 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.

An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of preservatives and has a pleasant taste.

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 alum-free kudzuvine root vermicelli and a preparation method of the alum-free kudzuvine root vermicelli. The alum-free kudzuvine root vermicelli is prepared from the following raw materials: 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch, 1-4 parts of konjac powder and 10-25 parts of kudzuvine root powder. The preparation method comprises the following steps: firstly pre-treating the kudzuvine root powder to obtain pre-treated kudzuvine root powder and a kudzuvine root powder extract; mixing the sweet potato starch, the pea starch and the pre-treated kudzuvine root powder, and carrying out alkekengi pre-treatment; then adding the konjac powder and the kudzuvine root powder extract; and mixing the powder and agitating to prepare the vermicelli. The raw materials for preparing the vermicelli mainly comprise the sweet potato starch, the pea starch, the konjac powder and the kudzuvine root powder; the sweet potato starch, the pea starch and the pre-treated kudzuvine root powder are mixed and then are subjected to the alkekengi pre-treatment, so that the obtained pre-treated starch can replace alum to prepare the alum-free vermicelli by only adding less konjac powder; and meanwhile, the alum-free vermicelli has the nutrition of kudzuvine roots; and the prepared alum-free vermicelli is not broken, is smooth and chewy, can be boiled for a long time and does not enable the soup to be turbid, has good viscoelasticity and fine and smooth mouth feel, and has the taste of kudzuvine roots, so that the nutrition of the vermicelli is not single.

The invention discloses brine for marinated eggs, and belongs to the technical field of food processing. The brine is prepared from the following raw materials in parts by weight: 23-25 parts of yellow rice wine, 2-5 parts of star anise, 1-3 parts of cinnamon, 0.5-1 part of clove, 6-8 parts of Chinese prickly ash, 3-5 parts of liquorice, 4-8 parts of gynura bicolor, 10-15 parts of chilies, 1.5-5 parts of wort, 6-9 parts of dried ginger, 3-7 parts of eucommia ulmoides, 0.3-0.5 part of fructus amomi, 2-5 parts of netmeg, 5-10 parts of agilawood, 2-6 parts of table salt and 200-300 parts of water. The invention further discloses a marinating method of the marinated eggs. The method comprises the following steps of precooking, marinating liquid preparation, ultrasonic treatment, marinating, vacuum packaging and sterilization. The marinated eggs prepared by the method are rich in marinating fragrance, uniform in flavoring, quick in marinating and consumption-saving, and the hardness of themarinated eggs in the preservation process is reduced on the premise of ensuring that the flavor of the marinated eggs is not changed.

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 invention discloses a processing method for increasing the aroma of a green tea and scented tea concentrated solutions and reducing the bitter taste. The processing method takes crushed green tea or scented tea as a raw material and comprises the following procedures of extracting, filtering, carrying out resin adsorption and elution, concentrating, backfilling effective materials, sterilizing and filling. The operation of carrying out the resin adsorption elution and comprises the following steps: adsorbing aroma flavoring materials and bitter taste flavoring materials in filtered tea water by passing through an adsorption column; eluting the tea leaf aroma flavoring materials adsorbed on the adsorption column by taking 96% alcohol as an eluting solution; and enabling the eluting solution with the volume which is 2-4 times as much as that the adsorption column to flow through the adsorption column each hour. According to the processing method, the resin adsorption column and an adsorption, elution and backfilling technology are adopted so as to effectively preserve the tea aroma, improve the tea feeling of the tea concentrated solutions and reduce the bitter taste. The green tea and scented tea concentrated solutions produced by adopting the processing method have a high and lasting aroma, a yellow green and bright soup color, a pure and strong taste, sweet aftertaste and a weak bitter taste, and can be used for preparing high-grade catering tea and tea for a tea beverage industry.

The invention discloses a quickly fermented meat dice sausage and a processing technology thereof. The fermented sausage comprises the following raw materials in part by weight: 500-550 parts of pig leg meat, 200-250 parts of beef leg meat, 200-250 part of pig tenderloin fat, 20-40 parts of pure water, 15-20 parts of table salt, 0.010-0.018 part of sodium nitrite, 0.5-0.9 part of sodium disoascorbate, 5-10 parts of glucose, 0.5-2 parts of black pepper powder, 0.2-1 part of rosemary, 0.2-1 part of white netmeg, 0.5-2 parts of anise, 0.5-2 parts of corainder, 0.5-1.5 parts of starter culture and 3-8 parts of lactic acid. The raw materials are prepared into the fermented sausage through the steps of raw material finishing, chopping, mixing, filling, mature fermentation, smoking, air-drying and the like. The sausage has short production period and is applicable to industrial quick production.

The invention provides a coating for the exterior wall of a building. The coating comprises water, light calcium carbonate, lithopone, talcum powder, 107 glue, aluminum sulfate, gentian violet and n-butanol in a mass ratio of 40: 3.5: 0.5: 1: 10: 4: 0.1: 0.1. The above raw materials are uniformly mixed according to the above mass ratio under stirring by an agitator; then the obtained mixture is heated to 80 to 90 DEG C and maintained at the temperature for 20 min; and then the mixture is subjected to sand milling, dispersing, filtering and packaging so as to obtain the coating. Compared with the prior art, the coating for the exterior wall of the building has the advantages of good adhesion, no proneness to falling off, warping and decoloring, long duration, capacity of prolonging the whitewashing period of the building and reducing maintenance cost, no toxicity, no harm, little odor, and no harm to human beings.

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 discloses a Rosa roxburghii fruit and chrysanthemum flower beverage and a preparation method thereof. The beverage is prepared from the following raw materials in parts by weight: 10-20parts of fresh fruit of Rosa roxburghii, 10-15 parts of chrysanthemum flowers, 4-8 parts of radix astragali, 2-6 parts of Chinese wolfberries, 8-12 parts of honey, 2-6 parts of white granulated sugar,30-40 parts of purified water and 3-6 parts of citric acid. The preparation method disclosed by the invention is directed to the production of the Rosa roxburghii fruit and chrysanthemum flower beverage with the Rosa roxburghii fruit as the main raw material, and the Rosa roxburghii fruit and chrysanthemum flower beverage has the characteristics of chrysanthemum flower taste, good mouthfeel, lowcost, light taste of the Rosa roxburghii fruit in the beverage and high nutritional value.

The invention relates to a selenium-enriched red wolfberry lozenge and a preparation method thereof. The selenium-enriched red wolfberry lozenge is prepared from the following substances in parts by weight: selenium-enriched red wolfberry, almond, periostracum cicada, silkworm chrysalis, red beans, coix seeds, epimedium, ligusticum wallichii, adhesive and a sweetener. The selenium-enriched red wolfberry lozenge prepared by adopting Chinese herbal medicine ingredients adopts traditional Chinese medicine ingredients but is extremely light in taste of traditional Chinese medicines, so that the taste can be accepted by the public more easily; besides, the selenium-enriched red wolfberry lozenge firstly eliminates dampness in vivo of a user, strengthens spleen and regulates qi and finally warmsand tonifys yang, so that physique of the user is improved.

The invention discloses water-based white ink. The formula comprises 30%-50% of water-based resin, 30%-60% of titanium dioxide, 3%-10% of wax powder, 2%-4% of zinc stearate, 1% of a water-based defoaming agent, 0.3%-0.7% of a water-based dispersing agent, 1%-2% of a water-based anti-scraping agent, 2%-5% of a polyester emulsion, 12%-25% of epoxy resin and 15%-30% of water. The water-based white ink is light in smell, does not pollute the environment, does not cause danger in hot weather in summer, and also reduces harm of the light smell to the body of a field operator; the adhesive force on aPET material is very strong, the shading property is also very strong, and the market prospect is very good.

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.

A building exterior wall coating comprises the following compositions: water, light calcium carbonate, lithopone, talcum powder, 107 glue, aluminium sulfate, gentian violet and n-butanol with a mass ratio of 40:3.5:0.5:1:10:4:0.1:0.1. The preparation method of the building exterior wall coating comprises: mixing the above raw materials according to the above mass ration, stirring uniformly by utilizing a stirrer, heating to 80-90 DEG C, keeping the temperature for 20 min, then performing dispersing processing by sand milling, and filtering and packaging. Compared with prior art, the building exterior wall coating provided by the invention is strong in adhesive force, and after the coating is brushed, the coating is not easy to fall off or warp, is capable of keeping a long time, is not easy to discolor, helps to substantially prolong the brushing period of a building, and also helps to reduce the maintenance cost; and the coating provided by the invention is nontoxic, innocuous, weak in odor, and free of any damage to human body.

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.