39 results about "Acidulant" patented technology

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

The invention provides a nicotine buccal product capable of rapidly inhibiting odor and moistening throat and clearing heat from throat and a preparation method thereof. The nicotine buccal product comprises a core layer, and a throat protecting layer, an odor inhibiting layer and a sweet aftertaste layer which are sequentially coated from inside to outside, the components of the core layer comprise nicotine salt and silicon dioxide nanoparticles; the throat protection layer is prepared from the following components: polylactic acid-glycolic acid copolymer microspheres loaded with nicotine salt, a cyclodextrin inclusion compound of dipotassium glycyrrhizinate and hyaluronic acid; the odor-inhibiting layer comprises the following components: nicotine salt, a cyclodextrin microcapsule loaded with a freshener and zinc zeolite particles loaded with plant essential oil; the sweet aftertaste layer comprises nicotine salt, a hydrophilic polymer material, a sweetening agent and an acidulant. The four-layer structure synergistically controls the nicotine release rate within a reasonable range, the palatability of the nicotine preparation is effectively improved through the multi-layer compound flavoring agent and the plant essential oil, and the nicotine preparation has the effects of freshening breath and clearing throat and is suitable for people with sensitive oral cavity and social scenes.

The invention belongs to the field of solid beverage preparation, and provides a papaya and peach kernel composite solid beverage which comprises the following raw materials by weight: gram of papaya, gram of peach kernel, gram of fructus lycii, gram of sweetening agent, gram of acidulant, gram of stabilizer, gram of cinnamon and gram of semen coicis. The pawpaw and peach kernel composite solid beverage is a beverage combining various natural components, various health benefits can be brought by appropriate drinking, peach kernels have the effects of promoting blood circulation and removing blood stasis in traditional Chinese medicine, blood circulation can be promoted, formation of blood stasis can be reduced, some components in pawpaw can also promote blood circulation, and the pawpaw and peach kernels act together, so that the pawpaw and peach kernel composite solid beverage has a good health care effect. The effect of promoting blood circulation to remove blood stasis can be enhanced, so that the traditional Chinese medicine composition is beneficial to regulating qi activity of the spleen and the stomach and dredging the stagnated qi activity, thereby being beneficial to smooth running of qi and blood.

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

The utility model discloses an atomizing and acid spraying stirring tank which comprises a closed tank body, a stirring blade positioned in the closed tank body and an atomizing nozzle for atomizing acidulant liquid input from the outside so as to spray the acidulant liquid into the closed tank body. The stirring blade comprises a rod body and a blade connected with the rod body; the rod body is rotatably arranged in one end wall of the closed tank body in a penetrating manner; an inner cavity and an outer cavity which are separated from each other in the thickness direction of the closed tank body are arranged in the closed tank body, a feed port, a discharge port, a steam inlet and a condensed water outlet are formed in the closed tank body, the feed port and the discharge port are respectively communicated with the inner cavity, the steam inlet and the condensed water outlet are respectively communicated with the outer cavity, and the stirring blade and the atomizing nozzle are respectively positioned in the inner cavity. And the atomizing nozzle is also positioned above the blade and is assembled and connected with the closed tank body. The atomization acid spraying stirring tank disclosed by the utility model can ensure that an acidulant is uniformly added into a mixed material, so that protein flocculation caused by sudden reduction of acidity at local positions in the mixed material is avoided.

A method of making a fish finger, comprising: providing a fish finger core 1, a batter mixture 2 comprising an acidulant (the batter having a pH 2.5-4.5); coating the core with batter; coating the bat

This invention relates to the field of dairy product technology, and more particularly to a taurine-flavored semi-solid dairy product. The semi-solid dairy product comprises: taurine, a sweetener, and an acidulant; the taurine content is 12-26 mg / 100g; the mass ratio of the sweetener to the acidulant is (24-43):(0.5-2). The sweetener includes granulated sugar, glucose, and fructose syrup; the acidulant includes citric acid monohydrate, sodium citrate, and lactic acid. This invention obtains a semi-solid dairy product with a prominent taurine flavor by combining specific sweeteners, acidulants, and taurine, wherein the milk flavor and taurine flavor are harmonious, uniform, and stable. The semi-solid dairy product provided by this invention has a superior taurine flavor and stable product form, which is of great significance for improving the flavor value of dairy products.

A preformulated pectin-based melt-to-make bulk gummy mix is disclosed that is storage stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing storage stable individual serving reduced sugar or sugar-free pectin-based gummies. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving reduced sugar or sugar-free pectin-based gummies are disclosed, as well as methods for making individual serving reduced sugar or sugar-free pectin-based gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulant for initiating pectin gelling are also described for the convenient manufacture of individual serving reduced sugar or sugar-free pectin-based gummies.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

The invention relates to a flavor beverage capable of improving sleep and a preparation method thereof. Every 50ml of the flavored beverage comprises the following raw materials: a functional agent, a sweetening agent, an acidulant, a stabilizing agent and a solvent, the functional agent is prepared from 100 to 150 mg of gamma-aminobutyric acid, 2.5 to 3.5 g of resistant dextrin, 8 to 12 mg of long pepper extract powder, 6 to 10 mg of ginger extract powder, 12 to 18 mg of EGCG, 0.6 to 1.0 mg of L-phenylalanine compound, 3.0 to 4.5 mg of vitamin B6 and 1.5 to 2.25 mg of vitamin B2; the sweetening agent is prepared from 2.0 to 3.0 g of high fructose corn syrup, 0.4 to 0.6 g of fructose, 2.5 to 3.5 mg of acesulfame potassium and 1.2 to 1.8 mg of aspartame; the sour agent is prepared from 25 to 35 mg of vitamin C, 20 to 30 mg of citric acid and 3 to 5 ml of natural flavor extracting solution; the stabilizing agent is prepared from 5.0 to 7.0 mg of xanthan gum and 4.0 to 6.0 mg of glycerin monostearate; the solvent is purified water, and the total volume is 50ml; wherein the purity of the gamma-aminobutyric acid is greater than or equal to 99%, the piperine content in the long pepper extract powder is greater than or equal to 5%, and the gingerol content in the ginger extract powder is greater than or equal to 1%. The flavor beverage capable of improving sleep provided by the invention can mildly help sleep, and is high in bioavailability, healthy in taste, strong in stability, free of melatonin dependence and easy in mass production.

The invention relates to the field of acidulants, in particular to a feed acidulant ingredient mixing and packaging production line which comprises a raw material weighing mechanism, a raw material mixing mechanism, a melting and mixing mechanism and a packaging mechanism which are sequentially arranged. The melting and mixing mechanism comprises a box body a, a box body b arranged at the bottom of the box body a, a melting assembly and a fusion reaction assembly which are sequentially arranged in the box body a from top to bottom, and a cooling assembly arranged in the box body b; the melting assembly heats and melts the mixed raw materials, the fusion reaction assembly stirs and fuses the mixture to enable the raw materials to react with each other, the cooling assembly cools the acidifying agent, and the discharged acidifying agent enters the packaging mechanism to be packaged. The device is compact in structure and small in occupied area, the overall structure is simplified, the heat utilization efficiency is improved, energy consumption can be reduced, in addition, through the melting and fusion reaction of the materials, deep fusion of multiple materials can be achieved, and the fusion effect is good.

The invention provides a multi-flavor powdered sugar composition, a preparation method and application in preparation of DIY candies, and relates to the technical field of candies. The multi-flavor powdered sugar composition comprises flavored powdered sugar and basic forming powdered sugar, the flavored powdered sugar comprises white granulated sugar, fruit and vegetable extracts, sucralose, an acidulant and color-rich ingredients, and the basic forming powdered sugar comprises cured starch, white granulated sugar, oyster shell powder, sodium alginate and edible essence. Wherein the cured starch is prepared through the steps of compound enzyme enzymolysis, gelatinization, acetylated distarch phosphate microwave modification, spray drying and the like. The composition disclosed by the invention can be used for preparing personalized candies through simple cold water operation, does not need a complex process, has the characteristics of high forming speed, good finished product shape, low sand return rate and good sense, can meet the DIY (do it yourself) requirements of consumers such as children and the like, and fills the market blank.

The invention discloses a fattening pig daily ration capable of reducing VOC and malodorous gas and a preparation method of the fattening pig daily ration, and relates to the technical field of breeding feed. The feed comprises an energy raw material, a protein raw material, an amino acid additive, a fermentable carbohydrate and fiber raw material, an organic acid acidifier, an enzyme preparation system, a microecological preparation, an ammonia inhibition / adsorption additive, a mineral substance and trace element premix and a flavoring agent. The daily ration for fattening pigs is prepared on the basis of the raw materials. The raw materials are scientifically combined to form a daily ration system for cooperatively inhibiting generation of VOC and malodorous gas in multiple paths, and heat-resistant protection measures such as low-temperature mixing of an enzyme preparation and a microecological preparation, carrier protection and post-spraying are introduced in the preparation process, so that the growth performance of the fattening pigs is ensured, and the yield of the fattening pigs is improved. The emission of ammonia gas, hydrogen sulfide and various VOCs (volatile organic compounds) is remarkably reduced, and the production benefit and the environmental benefit are synchronously improved.

The embodiment of the invention provides European edible rhubarb essence and a preparation method thereof, the European edible rhubarb essence provided by the embodiment of the invention comprises an European edible rhubarb extract, a sour regulator, a spice synergist and an essence monomer, the unique flavor of European edible rhubarb can be accurately presented, and the flavor of the European edible rhubarb can be improved. The original uncomfortable taste of European edible rhubarb is improved, the aroma is pleasant, the taste is balanced, and the overall quality of the product is improved. Therefore, the European edible rhubarb essence provided by the embodiment of the invention can effectively improve the problem of poor palatability of European edible rhubarb products.

The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.

The application belongs to the technical field of food preservatives, and discloses a compound preservative stabilizer for cakes, and a preparation method and application thereof. The compound preservative stabilizer for cakes is prepared from the following components in percentage by mass: calcium propionate, sorbic acid, moringa leaf powder, a stabilizer, an emulsifier, an antioxidant, and an acidulant. The calcium propionate, sorbic acid and moringa leaf powder are preservative components, the stabilizer is gluconic acid-delta-lactone, the emulsifier is a mono-diglyceride fatty acid ester, the antioxidant is sodium erythorbate, and the acidulant is one or more of citric acid, malic acid and tartaric acid. Each raw material is sieved and uniformly mixed to prepare the compound preservative stabilizer. The compound preservative stabilizer is applied to cakes, can effectively inhibit the reproduction of Staphylococcus aureus, mold and other bacterial groups, control the total number of colonies, slow down oxidation and rancidity, extend the shelf life of the cakes to 14 days, improve the nutritional value of the cakes, and meanwhile, maintain the flavor of the cakes.

The invention provides a traditional Chinese medicine compound fruitcake with a bowel relaxing function and a preparation method thereof, and belongs to the technical field of food processing. Comprising the following raw materials in parts by weight: 60-70 parts of a traditional Chinese medicine concentrated extracting solution, 1-5 parts of gel, 5-10 parts of a sweetening agent and 0.1-0.5 part of an acidulant, the traditional Chinese medicine concentrated extracting solution is prepared from the following raw materials in parts by weight: 2.4 to 3.6 parts of black sesame, 1.2 to 1.8 parts of herba cistanche, 1.2 to 1.8 parts of radix angelicae sinensis, 0.8 to 1.2 parts of rhizoma dioscoreae, 0.8 to 1.2 parts of fructus corni and 0.8 to 1.2 parts of fructus lycii. The food has the function of relaxing bowel, is convenient to eat, has good taste, contains no chemical additive, and is suitable for long-term eating, and all components meet the requirements of the homology of medicine and food regulations. The traditional Chinese medicine composition conforms to the development trend of'prevention-oriented and treatment-nourishing-combined 'of the large health industry, and has remarkable market value and social benefit.

The invention discloses a ruminant overwintering concentrate supplement feed and a production method thereof. The ruminant overwintering concentrate supplement feed comprises the following components in parts by weight: 60-90 parts of a basic raw material, 5-15 parts of a cold-resistant stress additive, 1-5 parts of a probiotic compound, 1-5 parts of a flavor improving component and 4-8 parts of a mineral supplement, the probiotic compound comprises lactic acid bacteria, saccharomycetes and cellulose decomposition bacteria; the flavor improving component comprises molasses, vanilla powder, an acidifying agent and citric acid; the mineral supplement comprises calcium carbonate, calcium hydrophosphate, sodium chloride and compound trace elements, wherein the compound trace elements comprise iron, zinc, selenium and manganese. The basic raw materials comprise energy raw materials and protein raw materials, the ratio of the energy raw materials to the protein raw materials is 2: 1, and the energy raw materials are selected from at least two of corn, barley, wheat, wheat bran and rice bran; the protein raw materials are selected from at least two of soybean meal, cottonseed meal, rapeseed meal and peanut meal. The invention relates to the technical field of feed processing, and particularly provides a ruminant overwintering concentrate supplement feed and a production method thereof.

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.

The invention relates to the technical field of preparation of preserved pomelo fruits, and discloses an efficient preparation process of preserved pomelo fruits based on microwave pretreatment, which comprises the following steps: performing pH gating chelation and microwave synergistic pretreatment on pomelo pulp blocks; performing sugaring treatment on the pretreated pulp blocks; performing guided re-calcification and texture remodeling treatment on the pomelo pulp blocks subjected to the sugaring treatment, namely firstly treating by using a chitosan solution, and then adding calcium salt for treating; and drying the pomelo pulp blocks subjected to guided recalcification and texture remodeling treatment to obtain the preserved pomelo. The potential of hydrogen (pH) drop of a system triggered by heating accelerated hydrolysis of a latent acidifier activates the destructive effect of a chelating agent on a pectin calcium network structure of a pulp cell wall, and meanwhile, a microcosmic physical channel is formed in a tissue by instantaneous heating of microwaves. The synergistic effect constructs a high-permeability pulp tissue, so that the mass transfer rate of the subsequent sugaring and drying steps is improved.

The invention discloses a potassium-supplementing special diet as well as a preparation method and application thereof. The potassium-supplementing special diet is mainly prepared from the following substances in parts by weight: 42 to 43.5 parts of trehalose, 24 to 26 parts of potassium, 13 to 17 parts of dietary fiber, 9 to 11 parts of konjaku flour, 1.6 to 3 parts of acidulant, 1.5 to 1.8 parts of inorganic salt, 0.3 to 0.4 part of L-ascorbic acid, 0.005 to 0.008 part of riboflavin, 0.005 to 0.015 part of thiamine nitrate, 1.8 to 2.0 parts of food essence and 0.19 to 0.25 part of sweetening agent. The potassium-supplementing special diet provided by the invention promotes gastrointestinal absorption, greatly increases the compliance of patients, is suitable for long-term potassium supplement, can reduce the irritation of potassium chloride to gastrointestinal tracts to the minimum, enables the potassium chloride to have small side effects, and can supplement sufficient potassium by adopting special diet official documents.

A mouthwash composition consisting of: 1-2% w / w Triphala powder; 0-0.02 wt% of a leaf extract of Satpudina (Mentha spp.); 8-9% by weight of an invert sugar syrup; 85-90 wt.% of warm, purified water; 0.5-1 wt% sodium benzoate; 0.05-0.1 wt% of methyl paraben sodium; 0.02-0.05 wt% of propyl paraben sodium; 0.05-0.1 wt% citric acid as acidifying agent; 0-0.02 wt% of an apple-green color; and 0.10-0.15% by weight peppermint flavoring.

The present invention is related to a nicotine-based gum formulation. The present invention is particularly related to a nicotine-based gum formulation comprising nicotine, a gelling agent, plasticizer, release control agent, acidifier, acid regulating agent, flavouring agent, sweetener, thickening agent and colouring agent. The present invention also relates to the process for preparing the nicotine-based gum formulation.

The invention discloses a sugar-free electrolyte solid beverage composition and a preparation method thereof, the sugar-free electrolyte solid beverage composition comprises a sour and flavor group, a mineral group and a carrier and sweet group, and the sour and flavor group comprises microencapsulated citric acid, other sour agents and flavor substances. The mineral substance group comprises calcium gluconate, sodium chloride, potassium citrate, magnesium sulfate, zinc gluconate and sodium citrate; the carrier and sweetness group comprises erythritol, psicose and sucralose, the problems are systematically solved through scientific replacement of core raw materials, embedding protection of key components and integrated innovation of a preparation process, and a high-quality product which is high in stability, pure in taste, rapid to dissolve and free of bad color change is obtained.

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.

A caffeine-free, ready-to-drink liquid composition is provided for pre-caffeine cognitive priming. A unit dose of about 2.0 to 3.0 ounces at pH about 3.0 to 3.5 comprises N-acetyl L-tyrosine, citicoline, phosphatidylserine, one or more adaptogenic botanicals, L-citrulline, piperine, vitamins B6 and B12, a magnesium source, and an acidulant system including malic acid with limited citric acid. A sensory agent, such as ginger CO2 extract, yields perceivable warming or tingling within minutes, with palate clearance in about sixty seconds. Methods include administering the composition about 2 to 45 minutes before consuming a caffeinated beverage to provide rapid, predictable onset while maintaining beverage flavor compatibility. Packaged systems may use nitrogen-flushed PET or glass, cold-fill, and high-pressure processing or low-temperature pasteurization, with optional low-level carbonation and microencapsulation to manage bitterness, dissolution, and stability.

The invention provides a special acidifier for liquid feeding as well as a preparation method and application thereof, and belongs to the technical field of animal feed additives. The special liquid acidifier for feeding comprises the following components in parts by mass: 25-30 parts of butyric acid, 20-25 parts of lactic acid, 10-15 parts of acetic acid, 10-15 parts of potassium diformate, 5-10 parts of malic acid, 5-10 parts of sodium butyrate and 10-15 parts of sodium citrate. The special acidifier for liquid feeding can be directly used as a cleaning reagent of a liquid feeding system or an additive in a liquid feed fermentation process. When the cleaning agent is used as the cleaning agent, liquid after cleaning can be directly used for next fermentation, waste of water resources can be remarkably reduced, feed deterioration is avoided, and forward fermentation is promoted. When being used as an additive, the feed additive can improve the nutritional value of liquid-state fermented feed and improve the growth performance and serum oxidation resistance of animals.

Non-dairy egg-based liquid food products are provided, comprising: liquified hard-cooked egg including cooked egg yolk and cooked egg white, a predetermined amount of liquid having a moisture content of at least about 65% by weight, one or more flavoring ingredients; an acidifier; a thickening agent; and a predetermined amount a food additive for mitigating an impact of sulfurous compounds on taste; and the non-dairy egg-based liquid food product has a pH between about 3.9 to about 4.4, the predetermined amounts of the hard-cooked egg and the liquid is at least about 33% and 15% by weight of the food product, respectively, and the predetermined amount of oil is less than about 0.01% by weight of the food product.

The invention relates to the technical field of food processing, and discloses a phosphate-free meat dry powder marinade as well as a preparation method, a marinade method and application thereof. The marinade is prepared from the following raw materials in parts by weight: 28 to 36 parts of edible sugar, 20 to 28 parts of spice, 18 to 22 parts of edible salt, 13 to 17 parts of starch, 5 to 7 parts of monosodium glutamate, 1 to 3 parts of disodium 5 '-ribonucleotide, 0.5 to 1.5 parts of yeast extract, 0.15 to 0.25 part of food-grade protease, 0.15 to 0.25 part of acidulant and 0.08 to 0.12 part of sodium alginate. According to the invention, the yeast extract is introduced into a phosphate-free functional system taking trace food-grade protease and sodium alginate as cores, and the yeast extract, the trace food-grade protease and the sodium alginate generate a synergistic interaction effect through a specific dry powder compounding technology. The yeast extract contributes to rich natural flavor, and components such as nucleotide and small peptide contained in the yeast extract can assist in meat conditioning and mutually promote tenderization of protease and water retention of polysaccharide gel, so that the effect of a traditional phosphate-containing marinade or a complex liquid treatment process is achieved or approached within an extremely short pickling time.

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.