107 results about "Acidity regulator" patented technology

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention relates to the technical field of food, and particularly discloses second-level disintegration type low-calorie compound prebiotic oral flash-soluble particles and a preparation method thereof. The invention relates to second-level disintegration type low-calorie compound prebiotic oral flash-soluble particles. The oral flash-soluble particles are prepared from the following raw material components in parts by weight: 7 to 13 parts of saccharides, 0.5 to 1.5 parts of an adhesive, 3 to 9 parts of prebiotics, 0.5 to 1.5 parts of fruit and vegetable powder and 0.2 to 0.6 part of an acidity regulator, and the particle size of the oral flash soluble particles is 20-60 meshes. The granules are prepared from the saccharides, the adhesive, the prebiotics, the fruit and vegetable powder and the acidity regulator, and the particle size is limited to be 20-60 meshes, so that the granules can be quickly disintegrated, and are relatively good in flowability, excellent in taste and relatively low in moisture regain.

The present invention discloses a low GI blackcurrant jam and a preparation method thereof, and relates to the technical field of food processing, the low GI blackcurrant jam comprises the following components by mass: 50-70 parts of blackcurrant pulp, 15-35 parts of a composite sugar source, 0.3-1.5 parts of a compound thickener, 0.1-0.7 part of an acidity regulator, and 5-15 parts of water; the composite sugar source consists of psicose, inulin and resistant dextrin; the compound thickening agent is prepared from apple gum, konjac gum and xanthan gum; the preparation process comprises the following steps: step-by-step sugar melting under a mild condition, colloid pre-dispersing gel melting, fruit pulp mixing, pasteurization, acid regulation and homogenization, sterilization after filling and the like. Through the cooperation of a formula system and a whole-process mild temperature control process, a stable three-dimensional gel network is constructed while the low GI value and the high vitamin C retention rate of the product are achieved, water bleeding and layering are effectively prevented, and therefore the jam product with the healthy property and the excellent texture is obtained.

The invention discloses a fish hydrolyzed collagen peptide-based flavor beverage and a preparation method thereof, and relates to the technical field of food beverages. The flavored beverage comprises the following raw materials: fish hydrolyzed collagen peptide, a compound flavor modification stabilizer, a compound sweetening agent, concentrated fruit and vegetable juice, casein phosphopeptides, VC magnesium phosphate, zinc lactate, a low-nucleic-acid yeast extract, sodium hyaluronate, an acidity regulator and purified water. The compound flavor modification stabilizer is matched with the low nucleic acid yeast extract to form synergistic flavor regulation and control, the hydrophobic bitter peptide fragment of the fish hydrolyzed collagen peptide and the fishy smell characteristic group are wrapped from the molecular level, and meanwhile, the soft modification on the sensory level is realized through the gamma-aminobutyric acid; the effect of debitterizing and deodorizing without adding artificial essence and a large amount of cane sugar is achieved, the product flavor is natural and harmonious, the sour and sweet taste is palatable, the beverage completely conforms to the current healthy consumption trend of low sugar and no artificial addition, and the problem that the beverage has flavor defects is solved.

The invention relates to the technical field of food processing, in particular to a natural spice seasoning and a preparation method thereof. The preparation method comprises the following steps: carrying out concentration treatment on natural spices under a vacuum condition to obtain concentrated spices; the concentrated spices are subjected to heating treatment, and the treated spices are obtained; and packaging and sealing the treated spices, and carrying out static pressure treatment to obtain the natural spice seasoning. In the whole preparation process, table salt, sugar, edible oil, preservatives, sweeteners or acidity regulators are not additionally added. The product completely depends on the components of the natural spices, so that the health risk caused by high salt, high sugar, high fat and chemical additives is fundamentally eliminated. The invention solves the problem of difficulty in long-term storage at normal temperature without adding seasonings through a pure physical process flow.

The present invention relates to a xylylene diisocyanate composition and a photopolymerizable composition including the same. The xylylene diisocyanate composition according to an exemplary example includes a xylylene diisocyanate (XDI) and an acidity adjuster having a boiling point of 110°C or more, wherein the acidity of the composition is greater than 100 ppm and 1,000 ppm or less with respect to the total weight of the xylylene diisocyanate (XDI). The polymerization reaction rate is controlled by adjusting the acidity, so that an optical lens having high transmittance and improved optical uniformity can be manufactured.

The utility model relates to the technical field of production equipment, in particular to special fertilizer production equipment for saline-alkali soil, which comprises a pushing device, a stirring device and a power device, the pushing device is provided with a pushing roller, one end of the pushing roller is provided with a raw material inlet, the other end of the pushing roller is provided with a pushing outlet, and the stirring device is provided with a stirring roller. A discharge hole is formed in one end of the stirring drum, and a stirring inlet is formed in the other end of the stirring drum and communicated with the pushing outlet; a stirring rotating shaft and stirring blades are further arranged in the stirring roller, the multiple stirring blades are fixedly connected to the stirring rotating shaft, and one end of the stirring rotating shaft is in transmission connection with the power device; the stirring roller is provided with a spraying device, and the spraying device is used for spraying an acidity regulator into the stirring roller, so that the formed special fertilizer is discharged from the discharge hole. In conclusion, through optimization of the whole process of conveying, mixing and adjusting, efficient, low-consumption and multifunctional production equipment for the special fertilizer for the saline-alkali soil is constructed, and key equipment support is provided for ecological restoration and agricultural yield increase of the saline-alkali soil.

The invention discloses a method for catalytically reducing U (VI) under mild conditions, and belongs to the technical field of heavy metal pollution treatment and nuclear environment engineering. The spherical cobalt metal loaded nitrogen-doped carbon material (Co (at) MNCS) prepared by pyrolysis is used as a catalytic material, HCOOH is used as a reducing agent and an acidity regulator, strong acid does not need to be additionally added, and U (VI) can be efficiently reduced into U (IV) under the mild conditions of 25-60 DEG C and normal pressure by utilizing high catalytic activity and structural stability of the catalyst. Within the initial concentration range of 10-30 mg / L, the reduction efficiency exceeds 99%; almost complete reduction can be realized within 9 minutes at 25 DEG C; compared with a traditional hydrazine-containing and heavy metal-containing reducing agent or precious metal catalytic system, the method has the advantages that the environmental negative influence and the catalytic cost are remarkably reduced, the reduction efficiency of the catalyst still reaches 87% or above after 5 times of circulation, and the method conforms to the industrial development direction of nuclear fuel circulation greening and uranium-containing wastewater efficient treatment and has a wide practical application prospect.

The application provides a preparation method of a kefir active lactic acid bacteria bubble jelly drink. Compared with the prior art, firstly, the mixed liquid of thickening agent and the like is subjected to ultrahigh pressure sterilization before inoculation, which ensures the smooth progress of the kefir fermentation process and does not cause pollution, and compared with other heat treatment sterilization processes, the sterilization process does not have a cooking smell, the base flavor after the kefir fermentation is purer, and the peculiar smell control is better; secondly, after the compound kefir starter is added to the jelly liquid for fermentation, sufficient bubbles are generated, and the product can maintain a certain strength after rewarming, providing a unique product taste and texture, which is different from the jelly drink after aeration, the product bubbles are generated during the fermentation process, and the taste is more natural; in addition, the application reduces the pH value of the base system during the fermentation process, reduces the use of part of the acidity regulator, and further improves the product gel strength.

The application belongs to the technical field of food processing, and more particularly relates to a method for preparing a milk-like instant egg white beverage by using a composite enzyme preparation. The method comprises the following steps: adding a composite enzyme preparation into egg white liquid, performing enzymatic hydrolysis treatment, adding a sweetening agent, an acidity regulator and a stabilizer after enzyme inactivation, uniformly mixing, obtaining a mixed liquid, performing homogenization treatment and ultra-high temperature instant sterilization treatment on the mixed liquid, and obtaining a milk-like instant egg white beverage; wherein the composite enzyme preparation comprises at least three of alkaline protease, papain, flavor protease and trypsin. The method of the application simplifies the production process, reduces energy consumption, and makes the product have excellent texture characteristics by directional enzymolysis of a specific composite enzyme preparation. The egg white protein content in the obtained product is greater than 90%, the product has a milk-like appearance, a delicate and smooth taste, and can be stored at room temperature for more than 6 months without separation or whey separation. The method of the application is simple in process, low in cost, excellent in product quality, and suitable for industrial production.

This invention relates to the field of food technology, and in particular to a pandan-flavored milk and its preparation method. Based on the total weight of the pandan-flavored milk, it comprises the following substances by weight percentage: 80%–85% raw milk, 2.7%–4.3% sugar, 2.0%–3.0% coconut milk, 2.0%–3.0% pandan pulp, 0.020%–0.025% gellan gum, 0.12%–0.20% emulsifier, 0.03%–0.04% acidity regulator, 0.06%–0.08% antioxidant, and the balance being water. The pandan-flavored milk contains no added flavorings or colorings, and has a bright color and a rich, harmonious herbal flavor characteristic of pandan. Within a shelf life of 6 months at room temperature, there is no significant difference in color and flavor, and the product does not exhibit obvious layering.

The invention belongs to the technical field of food beverages, and particularly relates to a sacha inchi oil collagen peptide beverage and a preparation method thereof.The beverage is prepared from, by weight, 0.5%-2.0% of sacha inchi oil, 1.0%-3.0% of collagen peptide, 0.2%-0.8% of a compound emulsifier, 0.1%-0.5% of a compound stabilizer, 0.5%-5.0% of a sweetening agent, 0.05%-0.3% of an acidity regulator, 0.01%-0.05% of an antioxidant, 0.01%-0.1% of essence and the balance deionized water; the preparation method comprises the following steps: pretreating the raw materials, emulsifying the sacha inchi oil, mixing and blending, homogenizing, sterilizing, cooling and filling. According to the invention, the sacha inchi oil and the collagen peptide are synergistically compatible for the first time, the stability problems of layering, oxidation and the like of the sacha inchi oil in the aqueous beverage are solved, the peculiar smell of functional components is covered, the synergistic interaction of nutrients is realized, the beverage tastes fresh and cool, the shelf life is long, the preparation method is simple and controllable, and the preparation method is suitable for industrial large-scale production.

The application discloses a Paecilomyces hepiali Cs-4 fermentation extract beverage and a preparation method thereof, relates to the technical development field of functional beverages, and comprises the following raw materials in parts by weight: 80-120 parts of a fermentation extract liquid concentrated from a Paecilomyces hepiali Cs-4 fermentation filtrate, 50-120 parts of a medicinal and edible Chinese herbal medicine extract liquid, 5-10 parts of a sweetening agent, and 0.03-0.1 parts of an acidity regulator. The Paecilomyces hepiali Cs-4 fermentation extract beverage provided by the application eliminates the unique bitter taste of Paecilomyces hepiali Cs-4 fermentation products, so that the product has a refreshing taste feature, no bitter taste in the mouth, a sweet aftertaste, and the palatability and market acceptance of the product are significantly improved. Meanwhile, an advanced mild extraction process is adopted, active effective components in the Cs-4 fermentation products are maximally reserved, the large-scale production demand can be met, and the market prospect is wide.

The present invention discloses a formulation of bioactive liposomal gummies and a process of preparation thereof. The formulation comprises a bioactive component, an encapsulating agent, a sweetening agent, a flavoring agent, a gelling agent, an acidity regulator, a coloring agent, a bulking agent, a texturing agent, a thickening agent, a cross-linking polymer and water. The invention discloses a method of preparation of bioactive liposome using nano-milling process subsequently high-pressure homogenization, followed by a spray drying process. The process results in formulating dried bioactive liposomal gummies that exhibit increased stability and bioavailability of the liposomes making it a suitable for drug delivery system for wide range of bioactive agents. The bioactive liposomal gummies exhibit pH and temperature stability along with being palatable.

The invention discloses a lemon-flavor gas-containing milk beverage and a preparation method thereof, and belongs to the technical field of beverages, every 1000 mL of the lemon-flavor gas-containing milk beverage contains 30-50 g of a milk base, 50-70 g of white granulated sugar, 65-85 g of high fructose corn syrup, 5-7 g of a stabilizer, 3.8-5 g of an acidity regulator, 2-4 g of essence and perfume, 0.02-0.05 g of a defoaming agent and the balance of purified water, the aeration volume is 1.5-2.5 volume times, the protein content is 1.0-1.1%, and the balance is purified water. The lemon-flavored gas-containing milk beverage can ensure the shelf life stability and good taste of the product under the condition that no preservative is added; the gas-containing beverage and cow milk raw materials are combined, the requirement of long-time continuous production can be met through special formula compatibility and stable system construction, and meanwhile, the normal taste and stable quality of the product within the shelf life can be realized.

The invention belongs to the technical field of medicinal and edible beverages, and particularly relates to a day lily composite plant beverage with the effects of soothing the nerves and relieving depression and a preparation method of the day lily composite plant beverage. The beverage comprises plant extracts of day lily, honeysuckle, sophora flower, liquorice, rose, albizia flower, schisandra chinensis and the like, and sugar, an acidity regulator, a stabilizer and water are used as auxiliary materials. By optimizing the compatibility proportion and a grouping extraction process, effective components of various plants are reserved, a synergistic effect is formed, and depression and anxiety states are relieved in a targeted manner. The preparation method comprises the steps of plant pretreatment, grouped extraction, vacuum concentration, component blending, high-temperature instantaneous sterilization and the like. Animal experiment results show that the beverage disclosed by the invention can effectively improve depression-like behaviors of mice, has good potential of soothing nerves and regulating emotions, and is suitable for development of daily functional beverages.

The invention relates to the technical field of food, in particular to mascarpone cheese and a preparation method thereof, and the mascarpone cheese comprises the following raw materials in percentage by mass: 70-85% of milk fat, 5-15% of milk solid substance, 0.2-2% of compound stabilizer, 0.1-1% of acidity regulator and the balance of water, the mascarpone cheese disclosed by the invention adopts a whey-free process, the 100% utilization rate of the raw materials is realized, no waste treatment burden exists, the process is simple, the mascarpone cheese can be directly produced on a reproduced cheese production line, the production efficiency is improved, manpower, material resources and equipment modification cost are saved, and the mascarpone cheese is free of preservatives and long in shelf life through UHT sterilization and sterile hot filling. The stability in a long shelf life period is realized by compounding a stable system, and a finished product is rich in milk flavor, smooth and fine in texture and moderate in hardness, and shows good application performance when being used for preparing desserts such as tiramisu and the like.

A high-solubility pet nutritional composition, characterized in that it comprises an oil-soluble component, an emulsifier, a thickener, and an acidity regulator, wherein the oil-soluble component is selected from EPA, DHA, lauric acid, carnosic acid, linoleic acid, or one or more thereof; the emulsifier is selected from casein, whey protein, phospholipids, polysaccharides, octenylsuccinic acid, sodium starch, or one or more thereof; the thickener is selected from cellulose, locust bean gum, xanthan gum, sodium alginate, sodium carboxymethylcellulose, chitosan, or one or more thereof; the acidity regulator is selected from citric acid, sodium citrate, potassium citrate, malic acid, or lactic acid, or one or more thereof. the weight ratio of the oil-soluble component, the emulsifier, the thickener and the acidity regulator is (20-50) : (1-20) : (0.1-10) : (0.1-10).

This invention relates to a polyurethane waterproof coating technology. It proposes a high-strength polyurethane waterproof coating capable of adhering self-adhesive asphalt sheets. The coating consists of two components: Component A, which contains 15-25 parts by weight of Polyether 3010, 30-50 parts by weight of Polyether 220, 20-40 parts by weight of isocyanate, and 10-20 parts by weight of Plasticizer A; and Component B, which contains 10-15 parts by weight of Polyether 403, 5-10 parts by weight of Polyether 220, 10-35 parts by weight of Plasticizer B, 3-5 parts by weight of organic solvent, 20-30 parts by weight of filler, 0.03-0.06 parts by weight of catalyst, 5-25 parts by weight of curing agent, 0.02-0.04 parts by weight of silane coupling agent, 0.05-0.15 parts by weight of acidity regulator, and 0.02-0.05 parts by weight of defoamer. This technical solution solves the problems of conventional polyurethane waterproof coatings, such as low tensile strength and elongation at break.

The invention relates to the technical field of sludge treatment, in particular to a pretreatment process for improving the compatibility of river and lake sludge in saline-alkali soil, the river and lake sludge is pretreated through salt leaching and alkali reduction, structure solidification and nutrient activation, and finally the river and lake sludge with good compatibility with the saline-alkali soil is obtained. The physical desalting effect is achieved through washing in the salt leaching and alkali reduction process, and then citric acid and an acidity regulator are used for further treatment to achieve chemical alkali breaking; in the structure curing process, the sludge is deodorized through the sludge modifier, the water-retaining property and the air permeability are improved, and the sludge has a relatively stable internal structure; in the nutrient activation process, various saline-alkaline tolerant microorganisms are adopted to further decompose organic matters in the sludge, so that the fertility of the sludge is improved, harmful bacteria in the sludge are eliminated, the pretreated sludge is rich in various beneficial microorganisms and sufficient in nutrient, the compatibility with the saline-alkaline land is further enhanced, and the application prospect is wide.

The invention belongs to the technical field of food, and particularly relates to fish oil soft sweets with high oil content and a preparation method of the fish oil soft sweets. The fish oil soft sweets provided by the invention comprise the following raw materials in specific parts by weight: fish oil, gelatin, a sweet thickener, water, an emulsifier and an acidity regulator. According to the fish oil soft sweets, high loading capacity of fish oil in the soft sweets is achieved, good appearance, taste and stability are considered, and a new scheme is provided for development of fish oil supplements. According to the preparation method provided by the invention, grease nutrient substances are fully combined with other raw materials in the fish oil soft sweets by an emulsification gel technology, so that the formability, appearance, elasticity and taste of the fish oil soft sweets are ensured.

The invention relates to the technical field of metallurgy, and provides a method for extracting and separating hafnium and niobium. The method specifically comprises the following steps: carrying out extraction treatment on an extraction stock solution in an extraction agent, and carrying out separation treatment on an extraction treatment product so as to separate hafnium and niobium, wherein the extraction stock solution comprises a hafnium-containing compound to be separated, niobium to be separated and an acidity regulator. The method provided by the invention can effectively realize separation of hafnium and niobium, has the advantages of simplicity and convenience in operation, low energy consumption and smaller environmental harm, and is suitable for large-scale application.

The invention relates to a jam inner core used in cheese food and a preparation method thereof. The jam inner core comprises the following components in parts by weight: 10-40 parts of water, 5-20 parts of cream cheese, 10-30 parts of cream, 40-55 parts of jam, 0.5-2 parts of a stabilizer, 0.5-1 part of a thickener and 0.01-0.1 part of a bacteriostatic agent. According to the scheme provided by the invention, the jam inner core has good flowability under the condition that a large amount of jam is added into the jam inner core, and the jam inner core can keep a relatively low pH value under the condition that the jam inner core does not contain an acidity regulator, so that the shelf life can be prolonged.

The invention relates to a gastric mucosa targeted repair type amino acid preparation as well as a preparation method and application thereof, and the preparation raw materials comprise the following components in parts by weight: 10-30 parts of gelatin, 5-15 parts of L-glutamine, 4-8 parts of an acidity regulator, 0.5-2.5 parts of MMP-9 specific lysis polypeptide, 0.4-0.6 part of gastric mucosa lesion targeted peptide and 3-7 parts of a pH responsive polymer. The pH response type polymer comprises ethyl cellulose and a methylation modified poly (acrylic acid-methyl methacrylate) copolymer. According to the amino acid preparation prepared by compounding the components, the targeted repair performance of the amino acid preparation on the gastric mucosal lesion part can be efficiently improved.

The invention discloses reproduced hand-torn cheese and a preparation method thereof. The reproduced hand-torn cheese is prepared from the following raw materials: 60% of mozzarella cheese, 7.5-12.5% of skimmed milk powder, 5-12.5% of grease, 0.625-1.375% of emulsifying salt, 0.5% of acidity regulator and the balance of water. The method comprises the following steps: unfreezing mozzarella cheese at 4 DEG C for 24 hours, and cutting the mozzarella cheese into square blocks with the size of 0.5 cm for later use; then proportionally mixing the skimmed milk powder, the emulsifying salt, the acidity regulator and the water, and uniformly stirring to prepare a mixed solution; then adding Mozzarella cheese and grease, heating and stirring to obtain a cheese mixture; and stretching the cheese mixture while the cheese mixture is hot, folding the cheese mixture in half for 3-8 times in one direction, then putting the cheese mixture into cold water, and fixing and forming the cheese mixture to obtain the remade hand-torn cheese. The texture limitation of traditional cheese is broken through through a reprocessing technology, the product is endowed with the controllable hand tearing characteristic while the natural flavor is guaranteed, and the utilization rate of the raw materials is increased.

This invention provides a method for preparing a carbon dioxide-filled cheese beverage, comprising the following steps: S1) mixing raw cheese, lipid products, protein powder, sugars, resistant dextrin, stabilizers, emulsifiers, emulsifying salts, and water to obtain a mixture; S2) sterilizing the mixture, adding an acidity regulator, then homogenizing, cooling, and finally filling with carbon dioxide to obtain a carbon dioxide-filled cheese beverage. Compared with existing technologies, this invention uses a specific formula to adjust the viscosity of the beverage, ensuring product stability even after carbon dioxide filling. Furthermore, the carbon dioxide filling provides a refreshing and palatable taste, making it a novel form of cheese beverage.

The invention relates to a process for co-producing a seedling culture substrate and corrosive acid by using waste fish or / and shrimp composite cotton straw through hydrothermal carbonization and the seedling culture substrate. The method comprises the following steps: removing fish or / and shrimp waste grease, and stirring to obtain fish or / and shrimp waste slurry; performing wet grinding on the cotton straws to obtain fiber slurry; obtaining the mass ratio of the fish or / and shrimp waste slurry to the fiber slurry and the hydrothermal reaction constant temperature time according to the hull content, the crude protein content and the cotton straw cellulose content; the method comprises the following steps: mixing fish or / and shrimp waste slurry and fiber slurry according to a mass ratio of 100: (20-40), carrying out a hydrothermal reaction, cooling to 60 DEG C, separating a solid phase from a liquid phase, dehydrating the solid phase, drying to obtain a hydrothermal carbonized product, condensing and recovering the liquid phase, carrying out crystal multi-stage membrane separation, and concentrating to obtain humic acid, wherein the mass ratio of the fish or / and shrimp waste slurry to the fiber slurry is 100: (20-40); and mixing the hydrothermal carbonization product, an acidity regulator and a structure modifier, adding a nitrification inhibitor and a slow release agent, and grinding to obtain the seedling culture substrate.

The invention provides a digital printing fabric pretreatment agent and a preparation method and application thereof, and relates to the technical field of digital ink-jet printing, the digital printing fabric pretreatment agent comprises the following components by mass: 15%-80% of a cationic polymer, 0.01%-10% of an inorganic salt, 0.01%-15% of a hydrophilic finishing agent, 0.01%-1% of an acidity regulator, and the balance of water; the cationic polymer contains a dye-philic group. The technical problems that in the prior art, a fabric pretreatment agent is insufficient in adsorption efficiency and single in function are solved, and the technical effects that the ink adsorption efficiency, the pattern definition, the color brightness and the color fastness are remarkably improved, and meanwhile the environmental protection property and the process adaptability are considered are achieved.

A xylylene diisocyanate (XDI) composition according to an exemplary embodiment includes a xylylene diisocyanate and an acidity adjuster having a boiling point of 110°C or more, and the acidity of the composition is 100 ppm (inclusive) to 1,000 ppm (inclusive) based on the total weight of the xylylene diisocyanate (XDI). By controlling the polymerization rate by means of the acidity adjustment, an optical lens having high transmittance and improved optical uniformity can be manufactured.

The present application relates to a kind of reconstituted high-dada cheese with enhanced milk flavor and its preparation method.The present application uses high-dada cheese as main material, uses S-shaped curve and σ-τ diagram method to explore the influence of the interaction between key aroma and taste on the aroma quality of high-dada cheese, determines the optimal amount and ratio of aroma and taste substances in reconstituted cheese.Then, by adding suitable proportion of acidity regulator, emulsifying salt and other auxiliary materials, a reconstituted high-dada cheese with rich milk flavor and delicate texture is prepared.The overall quality of the obtained reconstituted high-dada cheese is comprehensively and systematically verified by sensory evaluation, consumer test and texture determination.The high-dada cheese prepared by the present application has significantly enhanced milk flavor, harmonious overall aroma, good sensory performance, stable texture, improves the overall preference of consumers for the aroma and taste of high-dada cheese, enriches the types of reconstituted cheese, and has broad application prospect.