108results about How to "With flavor" patented technology

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention relates to an instant green tea powder processing method which comprises the following steps of: killing out fresh tea leaves by adopting a vacuum microwave method, carrying out superfine grinding after deep freezing, extracting and superfinely filtering by adopting secondary vacuum ultrasonic wave, and freezing and drying to obtain the instant green tea powder. The killing, extraction and drying steps are completed under a vacuum condition, and the action temperature is low, so that the oxidation of effective ingredients in fresh tea leaves can be effectively avoided; and vacuum ultrasonic extraction after freezing and superfine grinding ensures the full leaching of the effective ingredients. The product produced by the processing method has the advantages of high production efficiency, good product color, fresh taste, good dissolvability, incapability of generating tea cream and the like.

The invention relates to fruit and vegetable nutritional ice cream and a preparation method thereof and belongs to the field of food processing. According to the preparation method, fruits and vegetables are added in a form of fruit and vegetable ultra-micro powder; the produced fruit and vegetable nutritional ice cream has rich fruit and vegetable aroma and flavor; the taste is uniform and the color and the luster are bright; the mouth feel is fine and smooth and no ice crystal exists; the fruit and vegetable nutritional ice cream contains beneficial components including dietary cellulose, pectin and the like in pericarp so that the fruit and vegetable nutritional ice cream is easily digested and absorbed by an organism and the nutritional values of the fruits and the vegetables are improved; resources of the fruits and the vegetables are utilized sufficiently and the utilization rate of the raw materials is improved. A formula become simple and main raw materials only contain fresh milk, cream, the fruit and vegetable ultra-micro powder and sugar; meanwhile, the use amounts of an emulsifying agent and the sugar are reduced. The problems that the taste is not good and the fruits with low juice content and the vegetables with the low juice content (such as pumpkins) are difficult to add into the ice cream or the taste is poor after the fruits with low juice content and the vegetables with the low juice content are added are solved.

The invention discloses a walnut polypeptide beverage and a preparation method thereof. The method comprises the following steps of: soaking walnuts in 1 percent NaOH solution at the temperature of 65 DEG C, removing kernels and skins, washing, pulping, separating slurry from residues, filtering, and boiling the slurry; reacting at the pH of 7.5 for predetermined time by using alkaline protease and flavourzyme in a ratio of 2:1, raising the temperature to 95 DEG C, preserving heat for 5 minutes, and stopping hydrolysis; adding 1.5 percent of beta-cyclodextrin (CD) into hydrolyzate, stirring at the temperature of 45 DEG C for 30 minutes for debitterizing, and adding milk powder, white granulated sugar, 0.16 percent of compound stabilizer and 0.15 percent of compound emulsifier for blending; preheating and performing two stages of homogenization, wherein the temperature is 65 DEG C; and treating an encapsulated and sealed sample under microwave with the fire power of 540w for 15 seconds, and sterilizing at the high temperature of 121 DEG C for 5 minutes. The prepared walnut polypeptide beverage has wide application fields, and the variety of beverages is increased.

The invention discloses clear sugar-free tartary buckwheat tea and a production method thereof. The clear sugar-free tartary buckwheat tea is characterized by being prepared through the following processes: removing impurities of tartary buckwheat with skin taken as raw material, boiling, roasting, digesting, centrifugally separating, carrying out enzymolysis, roughly filtering, deactivating enzyme, allocating, finely filtering, sterilizing, filling and sealing, carrying out inverted bottle sterilization and cooling, labeling and spraying code, and packing; the prepared tartary buckwheat tea has flavor of roasted tartary buckwheat, is fresh and tasty, and contains bioactive substances, namely flavonoids compounds. According to the method disclosed by the invention, industrial production on a large scale can be realized; the produced tartary buckwheat tea beverage is golden, clear and transparent, and effectively reserves bioactive substances, namely flavonoids compounds, in the tartary buckwheat; the tartary buckwheat tea can be stored, circulated and sold at normal temperature, and is relatively long in shelf life.

The invention provides a peanut protein solid drink and a preparation method thereof. The preparation method comprises the following steps of: a, crushing peanut meal obtained after low-temperature pressing into 80-120-mesh peanut meal coarse granules at 20-25 DEG C; b, adding water to the peanut meal coarse granules prepared in the step a, stirring uniformly and steaming in a steamer for 30-60 minutes; c, cooling the peanut meal cooked in the step b at room temperature, drying at 40-50 DEG C till the water content is 5-10% of the weight of the peanut meal coarse granules; d, super-finely crushing the peanut meal coarse granules processed in the step c into superfine peanut meal powder with size not less than 1200 meshes; and e, adding sugar and/or defatted milk powder, as well as whole milk powder, dried fruit juice, coffee powder, walnut powder, soybean powder or cocoa powder to the superfine peanut meal obtained in the step d, sterilizing and finally packaging to obtain the finished product.

The invention relates to a series Clinacanthus nutans tea beverage and a preparation method thereof, belongs to the technical field of food processing, and aims to solve the problems of flocculation precipitation of the Clinacanthus nutans tea beverage, color changes of tea soup and bad smell of the tea soup. The series Clinacanthus nutans tea beverage disclosed by the invention relates to the series of a primary taste tea beverage, a fruit juice tea beverage, a milk tea beverage, a composite tea beverage and the like. The preparation method comprises the following steps of firstly, performing fixation on the Clinacanthus nutans leaves, baking the Clinacanthus nutans leaves after fixation, and stir-frying the baked Clinacanthus nutans leaves so as to obtain the Clinacanthus nutans tea; and mixing the Clinacanthus nutans tea and purified water so as to obtain a mixture, adding beta-cyclodextrin, preparing aqueous extract liquid, then performing enzymolysis treatment, and then adding vitamin C, citric acid, a stabilizing agent and seasoning, performing homogenizing treatment, and then performing disinfection so as to obtain the series Clinacanthus nutans tea beverage. The series Clinacanthus nutans tea beverage disclosed by the invention can still keep clear and transparent after being preserved for 12 months at normal atmospheric temperature after disinfection, flocculent precipitation and a supernatant do not exist, the smell has delicate fragrance, the series Clinacanthus nutans tea beverage has the flavor characteristic of the tea beverage, and the and organoleptic investigation result is good.

The health food capable of increasing bone density and delaying senility consists of the effective components of soybean, epimedium, astragalus root, angelica and mulberry as well as supplementary material including calcium gluconate, carboxymethyl starch sodium and avicel. The preparation process of the health food includes supercritical CO2 extraction to obtain angelica oil; ethanol extraction to obtain soybean isoflavone; water extraction of epimedium, astragalus root, mulberry and angelica after extracting oil, spray drying and other steps to prepare powder; mixing soybean isoflavone and the powder as well as calcium gluconate, carboxymethyl starch sodium and avicel; pelletizing, tableting and coating to obtain the health food product.

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 belongs to the technical field of food preparation, and in particular relates to healthcare water-chestnut cake and a preparing method thereof. According to the preparing method, wheat starch, mulberry, rose apple, mint, chrysanthemum, rock candy and honey are added into the water-chestnut cake, so that the prepared water-chestnut cake has various healthcare functions of clearing away heat and toxic materials, protecting the skin and beautifying, clearing liver and improving vision, cooling blood and promoting secretion, smoothening urea, relaxing the bowel, resolving dampness and eliminating phlegm, helping digestion to relieve swelling, reducing the weight and fat, tonifying spleen and appetizing, and the like; the water-chestnut cake is glittering and translucent in appearance, contains fruit grains inside, is fresh and cool and elastic in taste, further has the characteristics of natural fragrance of flowers and fruits, rich taste, no sweet greasiness, unique flavor and the like, moreover the raw materials are easily available, the preparation is simple, and requirements of different markets and people can be met.

The invention relates to the field of processing dairy products, in particular relating to an acid liquid dairy product with low energy and a preparation method thereof. The acid liquid dairy product with low energy is prepared from the following raw materials in parts by weight: 30-80 parts of milk, 0.5-1.5 parts of stabilizing agent, 0.02-0.06 part of sweetener, 1.5-4.0 parts of cane sugar, 0.002-0.007 part of cane sugar taste agent and 0.1-0.3 part of acidity regulator, wherein the stabilizing agent comprises a thickening agent and an emulsifying agent. According to the invention, by meansof optimization of the sweetener and control on the addition amount of the cane sugar taste agent, the problem that the taste and flavor of the cane sugar can not be realized all the time when the sweetener is added in the prior art is preferably solved, so that the additive amount of the cane sugar is reduced, and the energy brought by the cane sugar also can be lowered.

The invention relates to a composite red date wine which is prepared from the following components in parts by weight: 10-30 parts of Neihuang date, 50-70 parts of Xinjiang date and 10-30 parts of Xinzheng golden-silk jujube. The preparation method comprises the following steps: compounding different species of red dates according to respective advantages, carrying out vapor explosion pretreatment on the red date raw materials, pulping with water, adding liquid koji into the date pulp, and directly fermenting. No enucleation, peeling or pectinase is needed in the preparation process. After the distillation, aging and storage are performed to prepare the wine. The composite red date wine has the advantages of plump wine body, thick date flavor, no foreign flavor, low methanol content and high polyphenol content.

The invention belongs to the technical field of health-care beer brewing and particularly relates to a mushroom beer and a production method thereof. The mushroom beer takes wort and mushroom which are prepared by a saccharification process as raw materials, and is prepared by adding biological enzymes and beer yeast for fermentation after mixing. The mushroom content in the mushroom beer is 2.0%-2.8% (by weight). The mushroom beer provided by the invention keeps the original flavor of the beer, simultaneously contains mushroom contents after degradation, including polysaccharides, essential amino acids for human bodies, vitamins, trace elements and other minerals, and further realizes a health-care function, thereby being the health-care beer with the special flavor.

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 method for preparing instant sea cucumber with stable collagen protein, which comprises the following steps that: a. a sea cucumber is eviscerated, washed and precooked; b. the precooked sea cucumber is dipped in neutral water-soluble chitosan solution under vacuum and then the dipped sea cucumber is taken out and is solidified in transglutaminase solution; c. seasoning is conducted; d. vacuum nitrogen packaging is conducted; and e. high-pressure steam sterilization and the like are conducted. The sea cucumber prepared through the method provided by the invention has the following two advantages that: 1, the original nutrition and the bioactive ingredients of the sea cucumber are reserved, and the flavor and the tissue structure of the sea cucumber are good, i.e. the deliciousness and the healthcare function are integrated into a whole body; and 2, the collagen protein is stable, and the preservation period is long and is one year at 0-4 DEG C and three months at room temperature. Thereby, the instant sea cucumber is widely popular with consumers.

The invention relates to low-fat-content Xinjiang naan bread and a preparation method thereof, and belongs to the field of food processing. The low-fat-content Xinjiang naan bread is mainly prepared from the following raw materials in parts by weight: 500 parts of flour, 5-15 parts of hypsizygus tessellates powder, 1-3 parts of active dry yeast, 1-4 parts of salt, 3-6 parts of sugar and 200-300 parts of water. Compared with conventional Xinjiang naan bread, the low-fat-content Xinjiang naan bread disclosed by the invention has the following advantages: the hypsizygus tessellates powder is added in the raw materials while grease is omitted, so that the prepared low-fat-content Xinjiang naan bread is rich in nutrition, and has health-care effects; moreover, the low-fat-content Xinjiang naan bread is low in fat content, healthy and prolonged in shelf life. Although the raw materials of the low-fat-content Xinjiang naan bread disclosed by the invention contain no grease, the crispness of the low-fat-content Xinjiang naan bread is comparable to the crispness of the Xinjiang naan bread added with grease, or the crispness of the low-fat-content Xinjiang naan bread is even better. In addition, the addition of the hypsizygus tessellates powder is capable of improving the coloring capacity of the Xinjiang naan bread, so that the baking time is thereby shortened. An oven is utilized to replace the pit as a baking device according to the preparation method; and during the baking processes, a technological means of using high heat first and using low heat later is utilized, so that the problems of excessive dryness and excessive hardness of the surface of the Xinjiang naan bread are effectively solved.

The present invention relates to a formula of sanwenyu fish sauce. Its formula includes (by wt%) 65%-80% of sanwenyu fish soup juice, 15%-22% of soy sauce, 1.5%-3% of star anise, 1.5%-2.5% of cinnamon bark, 0.5%-1.5% of xanthoxylum, 1.0%-1.5% of fennel, 3%-6% of white liquor, 1.2%-1.8% of fresh ginger, 4%-6% of white granulated sugar and 0.05%-0.1% of potassium sorbate. The sum of their weight percentages is 100%. Said fish sauce has brown-red colour, and has unique flavour and seasoning effect.

The invention relates to a medicinal plant selenium-enriched and zinc-enriched enzyme and a preparation method thereof. Aiming at overcoming shortcomings of the prior art, the technical scheme is as follows: the main ingredient of the medicinal plant selenium-enriched and zinc-enriched enzyme consists of the following raw material components in percentage by weight: 75-80% of degummed stems and leaves of brasenia schreberi, 2-3% of folium perillae, 8-9% of rosa roxburghii tratt, 1-2% of marigold petals, 2-3% of rhizoma galangae, 2-3% of bulbus allii macrostemi, 1-2% of fennel, 1% of piperis fructus, 3-4% of dioscoreae rhizoma and 1% of cassia bark, totaling 100% in percentage by weight. Except for the brasenia schreberi, the rosa roxburghii tratt, the dioscoreae rhizoma and the marigold, all components in the prescription are medicinal and dietary seasonings which are capable of improving taste, increasing aroma, removing fishy smell and stimulating appetite, and have a long application history. The enzyme is unique in flavor and special in taste, and the enzyme is more significant in health-caring and conditioning effects.