4 results about "Acidulant" patented technology

This invention discloses a preparation technology for lutein ester blueberry tablets with vision-protecting effects. This invention aims to solve the problems of poor stability, easy smudging, and uneven mixing with other components of lutein ester. The preparation steps of this invention include: first, forming a complex suspension with a flow aid and maltodextrin, then dispersing it with lutein ester at high speed to form lutein ester microcapsules with a maltodextrin-flow aid complex as the wall material; then mixing chitosan solution, hydroxypropyl cellulose solution, microcrystalline cellulose, filler, gallic acid, lutein ester microcapsules, blueberry fruit powder, and acidulant, adjusting the pH to obtain a wet soft material; finally, granulation, drying, and sizing to obtain the finished product. This invention effectively protects lutein ester through microencapsulation technology, improves its stability and dispersibility in materials, and the final product has uniform composition, excellent appearance, and stable efficacy.

This invention relates to the field of hot pot food processing technology, specifically to a hard-block type original broth sour soup hot pot base and its preparation method. The base of this invention is made from an original broth fermentation matrix, a composite oil matrix, spices, seasonings, a composite solidification agent, and edible pure water. At the raw material end, the fruit and vegetable raw materials undergo low-temperature pre-enzymatic hydrolysis and two-stage filtration to obtain a fermented original broth paste, which is then combined with a compound oil of beef tallow, rapeseed oil, and lard, as well as a ternary composite solidification agent. Combined with a unique set of processes including mist spray pre-emulsification, segmented temperature control for aroma enhancement, gradient vacuum dehydration, and two-stage cooling and shaping, this invention abandons traditional artificial acidulants and relies on natural fruit and vegetable fermentation to provide mild organic acids, resulting in a mellow and natural flavor. The resulting hard-block base is well-formed, does not crack, and is not easily softened, leaked oil, or separated into oil and water under normal temperature and medium-high temperature environments. It has excellent storage stability, a high retention rate of natural flavor substances, and the soup base remains clear without bitterness or turbidity even after prolonged cooking.

This invention relates to the field of flavor technology, and particularly to an aerosol matrix composition and atomizing liquid. The aerosol matrix composition comprises lactic acid, leaf alcohol, raspberry ketone, butyric acid, and sucralose. In the technical solution provided by this invention, lactic acid and butyric acid are used as acidulants to stimulate salivary gland secretion; leaf alcohol and raspberry ketone are used as flavoring agents to enhance flavor perception and influence saltiness perception, making the saltiness more natural; sucralose is used as a sweetener to provide sweetness, and simultaneously works with the acidulants so that taste receptors in the oral cavity receive both sweet and sour signals, stimulating the salivary glands to secrete more saliva and amplifying the saltiness. Furthermore, the coexistence of sweetness and saltiness, with an appropriate amount of sweetness highlighting the saltiness, further enhances the saltiness sensation.