114results about How to "With aroma" patented technology

The invention discloses a fermentation rice milk drink and a preparation method thereof, which adopts fermentation rice as raw material that is processed through immersion, water bathing, cooking, fermentation, beating and pulp refining, and then the pH value of the obtained emulsion is adjusted; thermostable alpha-amylase Unikamyl HT is added according to a portion of 10 kilograms of the material being added with 3 to 5ml of thermostable alpha-amylase Unikamyl HT; then the obtained starch milk is sent into the ejector device through a flow meter; through flash cooking, the temperature of the obtained material should rise to 95 to 98 DEG C; then thermal insulation, enzyme stabilization, cooling and pH value regulation are done; efficient glucoamylase Unikase GA is added according to the portion of 10 kilograms of the material being added with 5 to 15ml of efficient glucoamylase Unikase GA; the temperature of the obtained material should rise to 100 DEG C, and the killing of enzyme is done; next, the obtained material are added with water, citric acid, xanthan and sodium carboxymethyl cellulose; the temperature raises by 55 to 60 DEG C so as to do secondary homogeneous; finally, the super-high-temperature sterilization and aseptic packing are done. The fermentation rice has specific flavor of rice wine, and is characterized by sweet and fragrant taste, light yellow or ivory color, being rich in nutrition and with the functions of health care and skin-maintaining and stable storage.

The invention relates to fig leaf bagged green tea and a production process of the fig leaf bagged green tea. A production method of fig leaf tea pan-fired bagged green tea comprises the following steps of: 1, washing fresh leaves; 2, withering; 3, killing out; 4, kneading; 5, killing out for the second time; 6, frying; 7, improving the aroma; and 8, packaging to prepare bagged preparation type fig leaf green tea. According to the fig leaf bagged green tea and the production process of the fig leaf bagged green tea disclosed by the invention, the fig leaves can be utilized for longer time and can be picked from May to October, and the cost is low. The fig leaf bagged green tea prepared by the invention is clear in liquor color and is fresh and cool and sweet in taste; and the fig leaf bagged green tea has the special aroma of the fig leaves and has the advantages of convenience in brewing, cleanness and sanitation, nutrition and health care, so that the comprehensive utilization value and the nutritional health-care value of the fig leaves are greatly improved.

The invention provides a new process for manufacturing zanthoxylum oil by blending zanthoxylum schinifolium and fructus zanthoxyli, relating to the food processing technical field. The new process is as follows: zanthoxylum schinifolium and fructus zanthoxyli are taken as raw material; the blended extractive of the zanthoxylum schinifolium and fructus zanthoxyli is extracted by taking an edible alcohol as a solvent in the vacuum degree of 0.06 to 0.08 Mpa and below the temperature of 60 to 75 DEG C, and then is prepared into the particular zanthoxylum oil by an edible vegetable oil; therefore, the product maintains the intense numb-taste of the fructus zanthoxyli and possesses the peculiar incense of the zanthoxylum schinifolium; the product avoids the shortcoming that the zanthoxylum oilin the traditional process has single incense and numb-taste, the active substances seriously lose in the high temperature, the peroxide value is on the high side; the quality of the pepper oil is extremely increased.

The invention discloses a preparation method of blueberry enzyme powder. The method includes the steps of pulping blueberry fresh fruit as the main raw material through a pulping machine by means of various modern food processing new technologies, and preparing blueberry enzyme powder which is uniform in color and luster and acceptable in sweetness and has various health care functions of resisting aging, purifying blood, resisting bacteria and eliminating inflammation, enhancing human body immunity, resisting cancer and removing toxin and the like through pectinase enzymolysis, concentration, saccharomycetes and lactobacillus casei compound fermentation, vacuum freezing and drying and other procedures. The blueberry enzyme powder has strong blueberry fruity fragrance and fermentation aroma as well, is safe in operation process, simple in technology, low in cost and free of pollution and has good application prospects.

The invention relates to a health preserving healthcare purple wine, belonging to the technical field of health preserving healthcare purple wines. The health preserving healthcare purple wine comprises active ingredients such as (dried) purple sweet potato, purple rice, red yeast rice, sweet Chinese yeast, medlar, Chinese data, safflower, tangerine peel and the like. The health preserving healthcare purple wine is prepared through the following steps of: soaking the purple sweet potato and the purple rice, cooking by using steam, spreading for cooling, filling the cooked purple sweet potato and purple rice into a jar to form a nest, performing saccharification and fermentation, adding the sweet Chinese yeast to flush the jar, performing fermentation, raking, performing original fermentation, pressing, clarifying, decocting, filling the wine into a wine jar, storing the basic wine and the like. The health preserving healthcare purple wine is purple, clear, transparent and lustrous, has a special fragrance, is strongly aromatic and pure in taste, is mild and fresh, has faint medicine fragrance, can be directly drunk, and has the effects of resisting oxidation, ageing and tumors, reducing blood fat and blood pressure, preventing cardiovascular and cerebrovascular diseases, relaxing the muscles, stimulating the blood circulation, invigorating the spleen, supplementing qi, enriching yin, nourishing the kidney and prolonging life.

The invention discloses a method for brewing an oil-tea wine by using bio-enzymes. The method comprises the following steps: (1) cleaning and impurity removal; (2) crushing and sieving; (3) mixing; (4) high-temperature enzyme deactivation; (5) multi-enzyme decomposition; (6) carbohydrate supplementation; (7) fermentation; (8) distillation; and (9) aging and packaging. The method disclosed by the invention is simple in process, less in investment, low in energy consumption, and easy to operate. The oil-tea wine prepared by using the method is bright and transparent, mellow and exquisite in taste and typical in style, and has no suspended matters and precipitates.

The invention discloses a jackfruit yoghourt pudding and a preparation method thereof. Each 100 parts by weight of jackfruit yoghourt pudding comprises the following components: 60-80 parts by weight of milk, 1-5 parts by weight of whole milk powder, 0.1-2 parts by weight of durian pulp, 1-6 parts by weight of single cream, 0.5-1.2 parts by weight of sweetening agent, 0.5-1.2 parts by weight of compound emulsifying thickener, 0.05-0.15 part by weight of essence, 0.02-0.03 part by weight of mixed bacterium powder of streptococcus thermophilus and lactobacillus bulgaricus, and the balance of water. The jackfruit yoghourt pudding has the advantages of high nutritive value, thin and smooth taste, uniformity and stability, and long expiration date. The preparation method has the advantages of simplifying process procedures, being suitable for industrialized production, maximally ensuring strain activity, enhancing nutrition and function characteristics of the jackfruit yoghourt pudding, and being more beneficial to the intestinal health of a human body.

The invention discloses a production method for orange wine. The method comprises the following steps: 1, squeezing quantitative oranges to obtain orange juice (A), carrying out enzymolysis on pomace to prepare orange juice (B), and mixing the orange juice (A) with the orange juice (B) to obtain orange juice (C); 2, adding the orange juice (C) into glutinous rice flour, and carrying out gelatinization, liquefaction and saccharification on the obtained product to obtain mash (D) containing 200.00g / L-220.00g / L reducing sugar, wherein the amount of the orange juice (C) is 4 times of the amount of the glutinous rice flour; 3, adding fruit wine yeast into the mash (D), fermenting for 7-8 days to obtain unblended wine (E) the alcoholic strength of which is 10.0-12.0%Vol, and filtering and agingthe unblended wine to obtain base wine (F); and 4, blending the base wine (F) to produce the finished product of the orange wine. The method disclosed by the invention is simple, is low in productioncost and has the advantage of improving the utilization ratio of oranges by 10-15%; and the prepared orange wine has orange color, is transparent, is agreeable to the taste and mellow, and has the specific incense of orange fruit wine.

The invention discloses spicy hot beef paste, which is mainly composed of the following raw materials: 40%-50% of sweet soybean paste, 10%-15% of beef, 12%-18% of edible oil, 1.5%-4% of sugar, 1%-1.5% of pepper, 0.8%-1.2% of pepper, 0.3%-0.4% of five spice powder, 2%-3% of fresh ginger, 1%-1.5% of garlic, 1%-1.5% of cooking wine, 0.3%-0.4% of monosodium glutamate, 0.02%-0.03% of I+G (IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5' bird-GMP nucleic acid sodium (DISODIUM GUANOSINE5 '-MONOPHOSPHATE)), 1.5%-2.5% of sesame, 4%-5% of peanut, 0.4%-0.6% of yeast extract, 0.05%-0.1% D-Sodium isoascorbiate, 1%-2% of salt, and the balance of water. The spicy hot beef paste is rich in nutrition and glossy in color, has unique taste of beef composite paste; tastes spicy and fresh, not only has a good taste and long-lasting aroma and aftertaste, and can effectively maintain various nutritional ingredients of the raw materials of the beef paste.

The invention discloses a preparation method of a Chinese wolfberry fermented wine, belongs to the field of beverage processing, and is characterized in that the preparation method adopts the processing technological flow of raw material preparation, sorting, cleaning, crushing, peduncle removal, sulfur treatment, primary fermentation, separation, post fermentation, aging, blending, filtering, filling, mouth sealing, sterilizing, cooling, and finished product obtaining. The Chinese wolfberry fermented wine has the beneficial effects that the product is clear and bright in appearance, clear and transparent, and pure in taste, and has a Chinese wolfberry peculiar flavor and aroma; and the product is beneficial for improving the human body immune function and enhancing the body adaptation and adjustment ability, and is simple in operate and easy to implement.

The invention provides an intestine-lubricating tea and a preparation method thereof. The bowel relaxing tea mainly comprises raw materials of radish seed, Chinese wolfberry fruit, fructus perillae, chrysanthemum, white hyacinth bean, lophatherum gracile, fructus momordicae, pagodatree flower, smoked plum, cassia seed, lily, kudzuvine root, hawthorn, peach seed, liquorice, malt and green tea, and is slightly sweet and bitter, and is transparent without causing remarkable sedimentation. The invention further discloses a preparation method of the bowel relaxing tea. According to the preparation method, functional ingredients in a product are greatly reserved; the bowel relaxing tea is extracted from multiple Chinese medicinal herbs through compatibility, and all raw materials are from a catalogue of homology of medicine and food, and thus the bowel relaxing tea has main functions of clearing heat and improving eyesight, relaxing bowel, nourishing yin and moistening lung, helping produce saliva and slaking thirst, moving qi and removing food retention, and tonifying spleen and stimulating appetite.

The invention discloses inflated fermented soymilk beverage and a preparation method thereof. The inflated fermented soymilk beverage is prepared from, by weight, 2%-4% of soybean meal, 0.35%-1.35% ofreducing sugar, 3%-11% of a sweetening agent, 1%-2% of condensed milk, 0.05%-0.3% of an emulgator, 0.2%-1.2% of a stabilizer, 0.05%-0.3% of an acidity regulator, 0.25%-2% of concentrated juice, 0.002%-0.006% of lactic acid bacteria powder and 0-0.12% of edible essence; according to the inflated fermented soymilk beverage, the soybean meal and the reducing sugar are mixed and prepared into reduction soybean milk, after browning and strain fermentation, the reduction soybean milk is mixed with sugar liquid prepared from other ingredients, then the beverage is inflated with a certain amount of carbon dioxide, and the inflated fermented soymilk beverage is prepared. The phenomena of precipitation, floating and layering cannot occur on the inflated fermented soymilk beverage in the warranty period, better stability is achieved, and the beverage is fresh and stimulating and has specific fragrance of fermented soybean milk beverage.

The invention provides noodles capable of removing liver-fire for improving eyesight and a preparation method thereof. The noodles are prepared from chrysanthemum, medlar, radix rehmanniae and Chinese angelica, are rich in nutrients, can achieve the effects on nourishing livers and kidneys and removing liver-fire for improving eyesight after being frequently eaten, do not contain any strengthening agents, preservatives, chemical synthetic pigments or other chemical substances, are pure in taste, have good pliability and elasticity, are not sticky when eaten, do not make soup turbid easily, have long shelf lives and are purely natural nutritious food.

The invention relates to a sea buckthorn fruit wine brewing method, belonging to the field of food and wine brewing. The invention is characterized in that: sea buckthorn juice L is taken to measure the total sugar concentration N, then according to the desired alcoholic strength V, the amount of saturated glucose solution is calculated, and the glucose solution is added into the sea buckthorn juice. The brewing method is that the preparation formula is as follows: X=(V-N)*L*(4.0-4.5); wherein, X is used to represent the saturated glucose solution; the temperature is room temperature; the solution temperature is 25-35 degrees; the measurement units of X and L are the same; V is the alcoholic strength of the desired sea buckthorn juice and V is not less than 13 and not more than 18; N is the total sugar concentration of sea buckthorn juice; L is used to represent the sea buckthorn juice. The saturated glucose solution X is mixed with the sea buckthorn juice L; AADY is taken to add; then the processes of activation and fermentation are carried out and the fermentation period is 21-28d. The alcoholic strength of the invention is controlled within 13-18%(V / V); the invention is golden yellow to brownish red with light texture, and has special sea buckthorn wine perfume, soft mouth feel, rich afteraste, and sweet and rondeur taste.

The invention provides a preparation method of a concentrated honey raisin tree cloudy juice and belongs to the technical field of deep processing of agricultural products. The method can improve the utilization rate of raw materials, and the prepared honey raisin tree juice has high nutrition and honey raisin tree flavor. The preparation method is as below: cleaning mature honey raisin tree fruits and removing stems and seeds of the fruits; soaking the crushed honey raisin tree fruits in water; extracting juice from the soaked honey raisin tree fruits twice; mixing the first extracted juice with the second extracted juice and filtering; sterilizing the filtered juice; and squeezing and grinding the sterilized juice, and concentrating to obtain the concentrated honey raisin tree cloudy juice. The invention provides a beverage processing process by using honey raisin tree as the raw material. The method can take advantage of the unique local resources for processing, improve the income of farmers and drive the enthusiasm of planting, and has increased business promotion space.

The invention provides a heat-not-burn tobacco sheet and a preparation method thereof. According to the preparation method, through a specific treatment process and specific treatment means in combination with multiple steps of biological treatment and specific medical plants, the tensile strength and the bulk of the heat-not-burn tobacco sheet can be improved, the heat-not-burn tobacco sheet is not likely to adhere, meanwhile, bad odor such as wood offensive odor is basically eliminated, the heat-not-burn tobacco sheet has specific fragrance of the medical plants and basically causes no irritation or burning sensation, and the tobacco fragrance is rich and soft.

The invention discloses a wheat germ-sesame protein fermented beverage and a preparation technology thereof. The wheat germ-sesame protein fermented beverage is prepared by using wheat germ and sesame milk as main material, using sweetener, emulsifing thickener and the like as auxiliary material, and using a fermentation technology. The amounts of the raw material comprise 5 wt% of white sugar, 0.15 wt% of xanthan gum, 0.09 wt % of sodium carboxymethylcellulose, 0.15 wt% of monoglyceride, 0.10 wt% of sucrose ester, and the ratio of wheat germ milk to sesame milk is 1 to 1.5-2. The process conditions comprise that: the inoculation amount of the strain is 7 %, the fermentation temperature is 42 DEG C, and the fermentation time is 12 h. The wheat germ-sesame protein fermented beverage is a novel vegetable protein fermented beverage prepared by fermentation and using wheat germ and sesame as main raw material, combines the nutrition and health functions of wheat germ and sesame, has fresh taste, overcomes the problems of bad taste of pure wheat germ and bad water solubility of pure sesame milk, and has special taste and fragrance of lactic acid fermented products, thus the wheat germ-sesame protein fermented beverage is an ideal health care drink.

The invention relates to a preparation method of a bee product wine. The method comprises the steps of: for fine powder raw materials, mixing 1% of bee pollen, 0.5% of royal jelly powder, 0.5% of drone pupa powder, 0.5% of queen bee larva powder and 0.2% (weight) of others with 94%-98% (weight) of high quality strong-flavor Tequ liquor in proportion, conducting cold extraction, and after 15-20 days, carrying out coarse filtration, fine filtration, fine filtration (or ultrafiltration) after freezing, and cellaring aging treatment respectively, thus obtaining a finished product. According to the invention, the bee products involved in the formula are subjected to superfine grinding and then to accurate metering preparation, thus ensuring qualitative and quantitative control of the product. And the defects that difficult accurate control of the quality and quantity of raw materials due to necessary employment of a lot of preservative during use of fresh products in traditional methods can be avoided.

The invention discloses a making method of a red date fermented wine and belongs to the field of beverage processing. The making method is characterized by the processing technological processes of raw materials, sorting, cleaning, stoning, crushing, sulphuring treatment, primary fermentation, separation, after fermentation, ageing, blending, filtering, filling, sealing, sterilization, cooling and finished product. The invention has the following beneficial effects: the product has clear appearance, is clear and transparent, has pure taste and has a specific fragrance and flavor of red dates. The product is beneficial to enhance immunity of human body and inhibit cancer cell and has nourishing, beauty-keeping, liver-nourishing and cancer-prevention effects. The making method is simple to operate and easy to implement.

The invention discloses a preparation method for highland barley vinegar. The preparation method comprises the following steps: raw material preliminary screening, soaking and stewing, sprinkling water cooling, saccharification and alcoholic fermentation, vinegar substrate solid state fermentation, vinegar sprinkling, vinegar decoction and filling. The solid state laminated fermentation is adopted, the solid phase, the liquid phase and the gas phase coexist in fermentation, and the microorganism metabolism and the Maillard reaction are facilitated, so that lots of flavor substances of the vinegar can be generated, the vinegar is softer and fuller in taste, and the nutrient substances are richer.

The invention discloses a preparation method of dried apple. The method comprises a series of steps such as slicing, color-protecting, sterilizing, centrifugal drying, re-sterilizing, and packaging. No sugar is added during the preparation step, and no sulfuring step is adopted, such that nutrient loss is low, and the prepared dried apple has sweet and crispy taste and an intrinsic fragrance of apple. The preparation method is simple and easy to operate.

The invention discloses a preparation method of rose ultrafine powder. The preparation method comprises the following process methods: by using the rose as raw material, treating the rose by using coarse grinding and the ultrafine grinding to obtain the rose ultrafine powder with particle size less than 6 microns, adding water, blending the flavor, adding a stabilizing agent, homogeneously deaerating, filling, sterilizing and cooling to obtain the rose ultrafine powder beverage. Through the adoption of the rose ultrafine beverage disclosed by the invention, the problems that the traditional extraction process of flower juice beverage causes the loss of aroma compounds, the functional component cannot be completely dissolved out and the dietary fiber and other indissolvable component cannot be utilized are solved, the healthcare function and the resource utilization rate of the product are improved. The product is strong in fragrance, delicate in tissue and abundant in nutrition, and can play the healthcare effects of soothing the liver and removing blood stasis, maintaining the beauty and keeping young, and resisting oxidation in long-term drinking.

The invention discloses attapulgite particles for purifying air and a preparation method thereof and relates to the technical field of processing of attapulgite. The attapulgite particles are prepared from the following raw materials: 130 to 150 parts of attapulgite, 60 to 70 parts of solid waste fiber pulp, 10 to 13 parts of diatomite, 5 to 10 parts of nano bentonite, 5 to 10 parts of modified sepiolite, 3 to 5 parts of sodium carbonate, 3 to 5 parts of butadiene-styrene emulsion, 3 to 5 parts of camphor tree bark, 3 to 5 parts of ammonium molybdate, 3 to 5 parts of folium artemisiae argyi, 3 to 5 parts of ammonium chloride, 1 to 3 parts of amino resin, 1 to 3 parts of Carbomer, 1 to 3 parts of methyl citrate, 1 to 3 parts of xanthan gum, 1 to 3 parts of acrylic acid, 1 to 3 parts of octyl acrylate, 1 to 3 parts of potassium persulfate, 1 to 3 parts of tourmaline powder, 3 to 5 parts of a pore forming agent, 3 to 5 parts of an auxiliary agent and 180 to 200 parts of water. The attapulgite particles disclosed by the invention are used as an ammonia-removing adsorption material for purifying air and have a good adsorption effect.

The invention relates to a preparation method of health lentinula edodes wine, and relates to a preparation method of beverage wine, in particular to a method for preparing the health lentinula edodes wine from lentinus edodes stems. The preparation method comprises the following steps: grinding the dry lentinus edodes stems, adding wort, soaking to obtain lentinula edodes extraction liquid, mixing the lentinula edodes extraction liquid with lentinula edodes fermentation liquid, and blending, storing, filtering, filling, and sterilizing mixed liquid to obtain the health lentinula edodes wine as a finished product. The health lentinula edodes wine prepared by the method is golden and bright in color and soft in mouth feel, has the specific aroma of lentinula edodes, contains a large amount of nutritional ingredients, and has a certain health effect on a human body. Main raw materials used in the method are the waste lentinula edodes stems in a lentinula edodes commercialization treatment process, so that the cost is lower, wastes are utilized, and the economic benefit of lentinula edodes production is increased.

The invention relates to an aerosol cooling device, and further relates to an aerosol product comprising the aerosol cooling device and a heat-not-burn cigarette comprising the aerosol product. The aerosol cooling device can be used for reducing the temperature of aerosol generated by the heat-not-burn cigarette so that the mouth cannot be scalded when a customer smokes the heat-not-burn cigarette.

The invention discloses a preparation method of a dehumidifying and formaldehyde-removing coffee residue air freshening bag. The preparation method comprises the following steps: 1) weighing the following components in parts by weight: 60 to 98 parts of coffee residue, 5 to 35 parts of activated carbon and 1 to 5 parts of edible powder essence or coffee essence; and 2) mixing the components obtained in the step 1) uniformly, packaging and storing. The air freshening bag prepared by the method effectively utilizes the coffee residues, improves the adsorption effect on formaldehyde by the air freshening bag and is favorable for air dehumidification.

The invention discloses a method for extracting litsea cubeba oil and citral. The method comprises the following steps of selecting high-quality litsea cubeba fruits; slightly damaging the peels of the litsea cubeba fruits to take out seeds, adding an appropriate amount of water, vibrating the litsea cubeba fruits ultrasonically for a certain time, transferring to a homemade distillation device, and starting a heating device and a steam generating device; controlling the temperature of water, supplying cooling water, condensing the product, and collecting the litsea cubeba essential oil; preparing saturated NaHSO3 solution, adding a small amount of HAc solution, and dropwise adding anhydrous ethanol and the litsea cubeba oil into the saturated NaHSO3 solution; stirring the saturated NaHSO3 solution until white crystals appear, standing for some time, and filtering; dissolving the white crystals with 10% NaOH solution, extracting with ethyl ether, separating an organic phase, and removing the ethyl ether by steaming to obtain the citral. By adopting the method disclosed by the invention, the problem that litsea cubeba and citral can be oxidized and condensed easily due to high distillation temperature can be solved, and the extraction efficiency of litsea cubeba oil and citral can be improved. The litsea cubeba oil and citral extracted by adopting the method smell fragrant and are stable in quality.

The invention discloses blueberry tree leaf health tea and a preparation method thereof. So far, little study and development of blueberry tree leaves is available. The preparation method of blueberry tree leaf health tea comprises the following steps: (1) picking: picking new leaves on the blueberry tree branches after August or tender leaves on the blueberry treetop; (2) tedding: airing the picked new leaves on the blueberry tree branches or tender leaves on the blueberry treetop, and making the blueberry tree leaves in a plant dormant state so that the blades become soft and are dehydrated and softened; (3) withering: performing withering treatment of the blueberry tree leaves; (4) high-temperature sterilization; (5) airing treatment, wherein the temperature is controlled at 40-50 DEG C; (6) rolling and shaping: rolling the blueberry tree leaves in a rolling machine; (7) drying treatment; and (8) carefully choosing and packaging. The invention is applied to blueberry tree leaf health tea and a preparation method thereof.

The present invention relates to a schisandra berry functional salad cream. Said schisandra berry functional salad cream is made up by using wild schisandra berry, fresh egg, white granulated sugar, edible salt, mustard oil, salad oil, white vinegar, condensed milk and sodium benzoate through a certain preparation process. Besides, said invention also provides the concrete steps of said preparation process.