217results about How to "Will not affect the taste" patented technology

The invention relates to the technical field of food processing, in particular to a glutinous rice product and a preparation method thereof. The glutinous rice product has an improved preparation recipe consisting of 80 to 120 parts of high-quality glutinous rice flour, 10 to 20 parts of corn modified starch, 300 to 400 parts of high maltose syrup, 50 to 70 parts of water and compound improving agents which are 5 to 10 percent of the weight of the glutinous rice flour, wherein wrappers account for 70 to 80 percent of the total weight, and the stuffing accounts for 30 to 20 percent of the total weight. The preparation method comprises the following steps of: preparing wrapper, preparing stuffing, filling stuffing automatically, shaping and processing by smoothening agent; then, carrying out ozone sterilization for 1h; and packing to obtain finished products. The invention is characterized in that through the recipe and the process optimization, the preparation process has high automation degree, and the prepared glutinous rice product has strong water preservation performance, high elasticity, good flavor and rich nutrition and is convenient to eat. The problem that the traditional glutinous rice product has short shelf life and can be easily hardened is solved, and the shelf life of the glutinous rice product can reach more than 6 months.

A composite fruit juice and its processing method belong to the deep processing field of fruits. The invention aims to solve the technical problem that lipid in present fruit juice drinks is not easy to absorb. The composite fruit juice is mainly prepared by processing blackcurrant, raspberry, cherry, sea-buckthorn, Actinidia arguta, blueberry, blackberry, lingonberry, strawberry, pomegranate, mulberry, Rosa davurica, lonicera edulis and Acanthopanax Sessiliflorus. The processing method is to adopt technologies of fermentation, alcohol extraction, crushing, mixing, ultra-high temperature sterilization and the like. The composite fruit juice has a good capability of removing hydroxyl radicals and the clearance reaches up to 96.9%.

The invention relates to an emulsion stabilizer for plant protein milk production. The comprised components and weight proportion are as follows: mono-fatty glycerin ester 10-20%, poly-glycerin fatty ester 4-8%, sodium alginate 3-6%, microcrystalline cellulose 60-75%, and sodium pyrophosphate 4-10%. The invention is characterized by increased floating stability, emulsifying ability and raw material usage rate. There is no deposition in preservative period, no apparent floating fatty circle when the product is used for plant protein milk production such as peanut milk, walnut milk and soybean milk, and the product quality is improved.

The invention relates to a method for sintering an alumina clinker by a drying method. The method comprises that: raw slurry is dried in a drying tower to obtain dry raw materials with the moisture content rate of between 3 and 5 percent, and then the dry raw materials are mixed with kiln dust by weight percentage of 9 : 1-7 : 3 to be sintered in a kiln to obtain qualified clinkers. A sintering device comprises an air heater, a slurry drying device, a dry material silo, a kiln tail hood, a kiln body, a powdered coal silo, a powdered coal screw machine, a dry raw material conveyor, a disc feeding machine, a feed opening and a blower. The slurry drying device is provided with the dry raw material conveyor which delivers dry materials into the dry material silo arranged above the disc feeding machine; the slurry drying device is provided with a hot air pipe which is connected with the air heater and one end of the kiln tail hood respectively; and the other end of the kiln tail hood is positioned in a dry material feeding opening on the tail of the kiln body. The method has the advantages of simple process method, convenient operation, energy conservation and high taste of the sintered clinker and is favorable for stabilizing the thermal regulation of a rotary kiln. The device can effectively improve the productivity and the service life of the rotary kiln, is applicable to industrialized production, can be used for matching with the prior rotary kilns with various models, and can replace the process flow for producing the alumina by the prior sintering method.

The invention discloses selenium-enriched bacillus bifidus micro-capsules. The selenium-enriched bacillus bifidus micro-capsules are prepared by adopting a method comprising the following steps: uniformly mixing a sodium alginate solution with selenium-enriched bacillus bifidus thallus and calcium carbonate powder so as to obtain a mixture; dropwise adding the mixture into vegetable oil containingan emulsifier, and carrying out stirring so as to obtain an emulsion; sequentially adding vegetable oil containing glacial acetic acid and an emulsifier solution into the emulsion, carrying out stirring, and allowing standing; and then, separating oil phase so as to obtain aqueous phase, and centrifuging the aqueous phase so as to obtain the selenium-enriched bacillus bifidus micro-capsules. By screening reagents, materials and dosage ratio adopted in micro-capsule preparing, coating and freeze-drying processes, embedding rate of the selenium-enriched bacillus bifidus micro-capsules disclosedby the invention are improved. The embedding rate of the selenium-enriched bacillus bifidus micro-capsules is up to 98% while the particle size is smaller than 200 microns and the freeze-drying survival rate is up to 85%. According to normal-temperature stability results, viable number of the selenium-enriched bacillus bifidus micro-capsules is still about 10<8> cfu/g within 180 days.

The invention belongs to the technical field of food processing methods, in particular to a special powder for mochi and a making method of the powder. The powder special for mochi is processed by mixing glutinous rice flour, modified corn starch, high maltose syrup, a compound improver and water by certain weight percent and carrying out the following steps: (1) mixing; (2) steaming; (3) mixing the high maltose syrup with the material; (4) taking out the steamed powder; (5) cooling the steamed powder; and (6) sterilizing and packaging the steamed powder. The invention has the following characteristics: by using the method in which the raw materials and the process are simultaneously improved, the problems that the traditional mochi powder is easy to harden and go bad, has poor taste and short shelf life and is hard to preserve are solved; and the mochi products made of the mochi powder have good elasticity, strong pliability, tender taste and more than 6 months of shelf life.

The invention discloses a compounded gel used as fat substitute. The compounded gel is made through the steps of raw material selection, uniform mixing, puffing stirring, heat insulation swelling, alkali addition, heat insulation molding and heating solidification, wherein above raw materials comprise, by weight, 1 part of fine konjak powder, 40-50 parts of water, 0.15-0.20 part of carrageenan and 0.12-0.13 part of soda ash. The invention also discloses a processing method of a Chinese style sausage. The processing method comprises the steps of material choosing, cutting, preserving, sausage filling, and baking or air-drying, wherein chosen materials comprise a main material, an auxiliary material and an additive, and the main material comprises 8-10 parts by weight of pork and 0.9-2.5 parts by weight of the compounded gel. The contradiction of middle and old consumers wanting to eat but not daring go to eat due to the high fat content of the sausage is solved in the invention.

The invention relates to a resveratrol enrichment method in a wine brewage process. The method comprises the following steps: gradually fermenting brewed wine, under the effects of aspergillus and/or yeast, to produce alcohol and a variety of by-products, and meanwhile converting added polydatin into resveratrol. According to the method, the wine brewing process is not changed, the resveratrol can be enriched in wine, and the wine has no significant change in taste and flavor, is suitable for industrialized production, and has higher commercial value.

The invention claims liver-nourishing and eyesight-improving leisure dried bean curd. The leisure dried bean curd is prepared from the following raw materials in parts by weight: 130-140 parts of soybeans, 4-5 parts of chrysanthemum, 6-7 parts of radix paeoniae alba, 1-2 parts of schisandra chinensis, 2-3 parts of semen cassia, 2-3 parts of fructus lycii, 1-2 parts of glossy privet fruits, 2-3 parts of spina date seeds, 2-3 parts of longan, 1-2 parts of mulberry, 1-2 parts of cortex acanthopanacis, 1-2 parts of purple cabbage, 2-3 parts of eucommia ulmoides, 2-3 parts of radix puerariae, 1-2 parts of radix scutellariae, 2-3 parts of gructus corni, and 1-2 parts of eclipta prostrate. According to a method for preparing the leisure dried bean curd, a small amount of white vine is added to sterilize soybean milk during pulping the soybeans; the traditional Chinese medicine extraction liquid with a function of nourishing liver and improving eyesight is atomized and dried to prepare into particles, then is mixed and fried with the traditional Chinese medicines such as the schisandra chinensis and then is added into the bean curd again, so that traditional Chinese medicine components can be relatively easily absorbed by a body; furthermore, the mouth feel of the bean curd is not affected.

The invention relates to a nerve soothing biscuit. The nerve soothing biscuit comprises wheat flour, white granulated sugar, yeast, cream, eggs, lavender, semen cassiae, fingered citron and agilawood. According to the nerve soothing biscuit, due to the fact that traditional Chinese medicine having the nerve soothing function is added in the making process of the biscuit, the biscuit not only is delicious but also has the nerve soothing function and the pressure relieving function; meanwhile, the effective component in the traditional Chinese medicine is extracted through concentration, the taste of the biscuit can not be influenced, the biscuit is convenient to carry, and when people feel irritable, the nerve soothing function and the pressure relieving function can be achieved by eating the biscuit.

The present invention relates to the technical field of seasonings, particularly to a capsicum annuum oil and a production method thereof. According to the present invention, corn oil, wheat germ oil, dried capsicum annuum, Illicium verum hook, zanthoxylum bungeanum, ginger slices, white sesame and secretly-made plant perfume are subjected to mixing frying to prepare the capsicum annuum oil; with the oil temperature control, the more color generating substances and the more taste generating substances in the capsicum annuum are rapidly leached, the more aroma generating substances are rapidly generated, the odor and the bitter taste in the perfume are removed, and the flavor of the capsicum annuum oil can be increased, such that the capsicum annuum oil aroma is balanced, and the peppery taste and the aroma are prominent; the prepared capsicum annuum oil has characteristics of good brightness, cleaning property and no black residue, and the secretly-made perfume contains the pathogenic fire removing component, such that the effect and the taste of the capsicum annuum and the spice can not be affected, the pathogenic fire removing effect is provided, and the intestine and stomach mucous membrane can be prevented from irritation; and the capsicum annuum oil is rich in the anti-oxidation substances, and can be stored for 10-12 months without the preservative addition and has the original flavor.

The invention discloses a preparation method of a double-opening ceramic cup. The method comprises the following steps: a, pugging; b, throwing; c, body printing: two bodies which are aired to be semi-dry cover a model and are subjected to extrusion forming by a briquet press and then subjected to demoulding, two cup bodies obtained after demoulding are subjected to foot-to-foot butt joint by mudat the bottom, and one or more small holes are formed in the butt joint part to facilitate exhausting; d, body airing; e, engraving; f, glaze application; g, firing: a ceramic product is firstly put in a sagger, and the sagger is sent into a kiln for firing; and h, drawing: pattern pictures are drawn on the bodies by under-glaze pigments, and then the bodies are glazed, sent into the kiln and fired at the high temperature. The method has the beneficial effects as follows: the method for firing can bond two independent cup models together, integrates attractiveness, practicability and uniqueness and can be used for drinking wine and tea without affecting taste of users, besides, the raw materials are cheap, the manufacturing cost is low, the process is reasonable, the product qualificationratio can reach 90% or higher, and large-scale production can be realized.

The invention belongs to the technical field of food production and particularly relates to a production device for a double-layer crust steamed stuffed bun. The production device comprises the following components: a fermented crust generating device, an unfermented crust generating device, a steamed stuffed bun crust forming device, a stuffing supply device and a steamed stuffed bun forming device, wherein the fermented crust generating device is used for pressing and preparing a fermented crust; the unfermented crust generating device is used for pressing an unfermented crust; the steamed stuffed bun crust forming device is used for vertically superposing the fermented crust outputted from the fermented crust generating device and the unfermented crust outputted from the unfermented crust generating device and pressing into a steamed stuffed bun crust; the stuffing supply device is used for storing and mixing the stuffing; and the steamed stuffed bun forming device is used for wrapping the stuffing into the steamed stuffed bun crust and extruding, breaking and shaping the steamed stuffed bun crust filled with the stuffing into a steamed stuffed bun. In the production device provided by the invention, the unfermented crust and the fermented crust are vertically superposed so as to form the steamed stuffed bun crust, and the unfermented crust is arranged on the upside of the fermented crust, so that the steamed stuffed bun prepared by using the production device is the double-layer crust steamed stuffed bun with the unfermented crust in the inner layer and the fermented crust in the outer layer. The steamed stuffed bun prepared by using the production device is high in quality and is free from influence on the taste after being stored for a long time.

The invention discloses peony seed coffee and a preparation method thereof. The peony seed coffee is prepared by mixing and pulverizing peony powder and coffee beans, wherein the content of the coffee beans accounts for 0-98 percent, and the peony powder is formed by mixing peony seed powder and peony root hair powder. According to the invention, the peony seeds pretreated replaces part of coffee, is prepared into powder for drinking after grinding, not only the proper nutritional value of the peony seeds and the physiotherapy value of the peony root hair are achieved, but also the taste and the perfume of the coffee cannot be influenced, the consumption of the coffee beans is reduced, and the using field of the peony seeds is expanded. Moreover, since the peony seeds and the peony root hair are used after being soaked in a peony scouring liquid, light peony fragrant is enabled to be available after brewing, and the product value is improved.

The present invention discloses a potato peeling and cutting device for food processing. Two sets of elastic rods enable a fixed plate on the elastic rods to fit surface skins of potatoes and a rotarydevice for rubbing and removing of outer skins of the potatoes one by one is combined. The potato peeling and cutting device is characterized in that an annular waterway is arranged on an inner wallof a fixed barrel, a plurality of water outlet holes are equidistantly opened in the inner wall of the fixed barrel and respectively communicate with the annular waterway, inlets of the water outlet holes are broad and outlets of the water outlet holes are narrow, a sliding groove is formed in the inner wall of the fixed barrel and located under the annular waterway, the sliding groove is in an annular shape, one end of a water inlet pipe is arranged on one end of the fixed barrel and communicates with the annular waterway in the inner wall of the fixed barrel, the fixed plate is arranged on outside wall of a main body barrel, and the potato peeling and cutting device is small in structures, conducts peeling of the potatoes one by one, facilitates the peeling of the potatoes in small batches, and is wide in application scopes, the potatoes have no rotary collisions, and taste of the potatoes is not affected.

The invention relates to the technical field of food processing, and discloses a method for reducing the content of heterocyclic amine in a roasted mutton cake based on tea polyphenol. The method comprises the following steps: 1) preparing mutton and tea polyphenol; 2) processing the mutton into minced mutton; 3) uniformly adding tea polyphenol accounts for 0.05-1wt% of the minced mutton into theminced mutton, and processing the minced mutton into mutton cakes; and 4) baking the mutton cake. A proper amount of tea polyphenol is added in a processing process of the mutton cake, so that the content of heterocyclic amine in the mutton pie can be effectively reduced, the barbecue product is safer to eat, and meanwhile, the taste of mutton is not excessively influenced. The added tea polyphenol does not have any toxic or side effect on human health and completely conforms to the natural, green and healthy development trend, and the common substances are easy to obtain, so that the method can be suitable for large-scale industrial production.

The invention discloses an anti-radiation functional beverage. The anti-radiation functional beverage is prepared from following raw material in parts by weight: 19-23 parts of lucid ganoderma, 1-2 parts of astragalus membranaceus, 1-2 parts of rhodiola rosea, 1-2 parts of sea cucumbers, 15-19 parts of lentinus edodes, 14-18 parts of agropyron cristatum, 8-9 parts of black sesames, 3-5 parts of garlic, 14-18 parts of tomatoes, 13-17 parts of cabbages, 18-20 parts of leaf mustards, 14-19 parts of bodinier beauty-berry seeds, 13-15 parts of apples, 10-12 parts of bananas, 5-6 parts of an auxiliary agent and a proper amount of water. Compared with the prior art, the anti-radiation functional beverage prepared by the invention is added with less garlic and other auxiliary components, and the mouth feel of the beverage is not influenced; elements including germanium, selenium and the like in the garlic can inhibit the growth of tumor cells and cancer cells so that the beverage has the effects of life cultivation and health preservation, immunity enhancement, oxidization resistance, fatigue resistance, aging decaying, anti-radiation function and the like after being drunk for long time.

The invention discloses a preparation method of icy coconut and a prepared icy coconut product. The method is mainly characterized by comprising: rehydrating the compressed coconut by utilizing a rehydration liquid containing a cooling agent so as to obtain the uniform and stable icy coconut product containing the cooling agent, wherein when a consumer chews the icy coconut of the obtained coconut product, the cooling agent is released to provide an icy mouthfeel. Due to the dense fiber mesh structure of the coconut, the volatile cooling agent and other flavoring agents can be firmly locked in the coconut, thus the instability of the icy coconut product in the storage, transportation and shelf processes is greatly reduced; and moreover, by directly adding the icy coconut product into food or beverage, the instability of the product character can be effectively prevented, the volatilization loss of the cooling agent is greatly reduced, and the taste or mouthfeel of the food or beverage is not influenced at the same time.

The invention discloses a functional composition capable of increasing the bone density and applications thereof. The functional composition comprises casein phosphopeptide, phosphate, and a calcium agent. The provided functional composition can prominently increase the bone density. Moreover, the functional composition will not influence the taste and flavor of products, especially dairy products, when being added into the products, and at the same time, the stability of the products is ensured.

The invention relates to a technology and equipment combination for automatically controlling bean curd brine adding in industrial bean curd production process. The technology and preparation combination is characterized in that an online concentration instrument is used for monitoring the concentration of soybean milk in real time, and controlling the ratio of soybean milk and brine in the brine adding process, so that the protein of the soybean milk and the brine can sufficiently react, and the influence to yield rate or mouth feel of bean curd by the excessive amount of soybean milk or brine due to fluctuating of concentration of soybean milk is avoided.