483 results about "Bitter taste" patented technology

The invention discloses a preparation technology of directional debitterizing yellow tea, and belongs to the technical field of tea processing. Fresh tea leaves are used as raw materials, the yellow tea is prepared through the processes of pretreatment, fermentation, fixation, rolling, heaping for yellowing and drying, during fermentation, a compound bacteria solution and the spread and aired fresh leaves are mixed and fermented, strains in the compound bacteria solution comprise lactic acid bacteria, saccharomycetes and bacillus, and through the synergistic effect of the lactic acid bacteria, the saccharomycetes and the bacillus, the yellow tea is prepared. Balancing of directional degradation of bitter and astringent substances and generation of flavor substances is achieved, high-quality yellow tea is prepared through efficient debitterizing, the stage heaping yellowing technology is adopted, primary heaping and secondary heaping are adopted for two-stage heaping yellowing, the quality of the yellow tea is enhanced, and poor taste caused by excessive heaping yellowing is avoided. According to the finished tea prepared by the preparation process, the content of tea polyphenol is reduced to 18%-20% through detection, the content of amino acid reaches 4.5%-5.0%, bitter taste and astringent taste are relieved, sweet taste is added, and the taste is mellow.

The invention discloses a soy sauce pretreatment raw material, soy sauce and a preparation method thereof, and relates to the field of seasoning processing. The soy sauce pretreatment raw material comprises the following preparation steps: sequentially soaking soybeans in a first soaking solution, a second soaking solution and a third soaking solution which are subjected to gradient heating and gradient osmotic pressure increasing; then the soaked and filtered soybeans are sequentially subjected to low-temperature digestion and rapid curing treatment, the temperature is controlled to be 93-97 DEG C during low-temperature digestion, the temperature is controlled to be 110-150 DEG C during rapid curing, and the soy sauce pretreatment raw material is prepared. Soybeans are induced to absorb water and swell through gradient osmotic pressure and gradient heating, intercellular space is changed and enlarged, an endogenous flavor enzyme system is activated, meanwhile, segmented cooking treatment at different temperatures is conducted, generation and retention of umami substances are improved, output of scorched bitter substances is reduced, the flavor and taste of the soybean sauce are improved, and the soybean sauce is suitable for large-scale production. The contradictory problem of high temperature and flavor retention in the traditional process is broken through.

The present invention relates to the technical field of active substance extraction, and specifically relates to a mineral-containing high-purity collagen tripeptide and a preparation method therefor. A high-purity collagen tripeptide containing mineral elements and having a high hydroxyproline content and no bad flavor, particularly no bitterness is obtained by using a byproduct of aquatic product processing, i.e., fish skin or fish scales, as a raw material, using a one-step enzymolysis method, and performing nanofiltration twice.

The invention belongs to the technical field of walnut protein preparation, and particularly relates to walnut protein powder with high digestibility, low sensitization and low bitterness as well as a preparation method and application of the walnut protein powder. According to the preparation method of the walnut protein powder with high digestibility, low sensitization and low bitterness provided by the invention, proline specific endo protease, recombinant trypsin and carboxypeptidase B are cooperatively used, so that accurate damage to an anti-digestion structure and a sensitization epitope of walnut protein can be realized; according to the method, ultrahigh digestibility (greater than or equal to 92%), thorough desensitization (greater than 99.8%), bitterness inhibition and functional peptide enrichment are synchronously realized, so that the defects of low digestibility, sensitization residue, obvious bitterness, low yield of functional peptide, complex process and the like caused by uncontrollable cutting in the existing random enzymolysis technology are overcome, and meanwhile, the core technical bottleneck of high-value utilization of walnut protein is overcome.

The invention relates to the technical field of mountain peach kernels, in particular to a debitterizing process of mountain peach kernels. The method comprises the steps of raw material pretreatment and crushing, gradient heating extraction debitterizing, double-fluid dynamic separation and purification, countercurrent cleaning, automatic solid-liquid separation and the like. In the debitterizing process of the mountain peach kernels, a double-channel ultrasonic composite extraction unit is used for performing low-temperature three-dimensional crushing, cell walls are broken through a matrix and discrete type ultrasonic-assisted extraction technology, bitter substances are fully exposed, the wall breaking rate of raw materials is increased, and the problem of low debitterizing efficiency caused by insufficient crushing in a traditional process is solved; a gradient heating extraction mode of a functional protein continuous extraction unit is adopted, through sectional temperature control, fatty acid oxidation and bad flavor generation caused by high temperature are prevented, loss of nutritional ingredients is reduced, the edible taste and flavor stability of the wild peach kernels are improved, and the nutrient retention rate and functional activity of the raw materials are also improved; the problem that nutritional ingredients are seriously damaged in a traditional process is solved.

The invention discloses high-proportion nutritional tartarian buckwheat noodles and a processing technology thereof, and relates to the technical field of tartarian buckwheat noodles. The high-proportion nutritional tartarian buckwheat noodles are composed of basic components and other components; the basic component consists of the following raw materials in parts by weight: 22-26 parts of microwave tartary buckwheat whole flour, 33-39 parts of extruded tartary buckwheat whole flour, 31-37 parts of flour and 5-7 parts of artemisia desertorum powder; the other components are added according to the following proportions by taking the amount of the basic components as the basic amount: 0.8-1.2% of table salt, 38-42% of water, 6-8% of vital gluten, 0.2-0.3% of konjac glucomannan and 0.18-0.26% of sodium carbonate. According to the tartary buckwheat noodles prepared by the formula disclosed by the invention, the proportion of tartary buckwheat is high and reaches about 60%, and the tartary buckwheat is subjected to pre-gelatinization treatment, so that the bitter taste is reduced; the noodles are good in taste, color, luster and appearance and not prone to breakage and muddy soup, the cooked breakage rate is 0%, and the cooking loss rate is only 12.4%.

The invention discloses a method for improving the quality of a Tieguanyin tea extracting solution through segmented composite enzymolysis extraction, and belongs to the technical field of tea drink preparation. The method comprises the following steps: S1, performing low-temperature aroma extraction on Tieguanyin dry tea, and performing crushing so as to obtain crushed tea; s2, adding water and beta-glucosidase into the broken tea to carry out first-stage enzymolysis extraction, and separating to obtain tea aroma extract liquid and aroma-free tea residues; s3, water and composite hydrolase are added into the aroma-free tea residues for second-stage enzymolysis extraction, separation and filtration are performed, and a hydrolysis extraction solution is obtained; and S4, mixing the tea fragrance extract liquid with the hydrolysis extract liquid, cooling, centrifuging and filtering to obtain the Tieguanyin tea extract liquid. According to the method disclosed by the invention, the original flavor of the Tieguanyin is maintained, meanwhile, the fragrance and the mouth feel are remarkably improved, and the problems of fragrance loss and bitter taste caused by traditional high-temperature long-time extraction and cooked soup taste generated by tannase enzymolysis are avoided.

The invention belongs to the field of food, and particularly relates to a preparation method of hydrolyzed whey protein. The preparation method of the hydrolyzed whey protein provided by the invention comprises the following steps: performing high-pressure homogenization on a whey protein aqueous solution, hydrolyzing the whey protein aqueous solution subjected to high-pressure homogenization in the presence of an enzyme, and performing enzyme deactivation, wherein in the step of performing high-pressure homogenization on the whey protein aqueous solution, the pressure of high-pressure homogenization is 150 to 450 MPa, and the time of high-pressure homogenization is 20 to 35 minutes. According to the method, protein feed liquid containing whey protein is subjected to high-pressure homogenization treatment before hydrolysis, so that alpha-helix, beta-fold and other protein secondary structures can be fully changed, the hydrolysis reaction time is greatly shortened, the bitter taste of the whey protein hydrolysate can be improved, and the characteristics of a whey protein hydrolysate downstream product can be improved; the osmotic pressure of the formula milk is reduced, and the reconstituability of the formula milk powder is improved.

The present invention belongs to the technical field of traditional Chinese medicine, and specifically relates to a preparation method and application of Huajuhong and Huajuhong embryo for relieving cough, reducing phlegm, protecting lungs, enhancing efficacy and removing bitterness. The preparation method of the present invention is: take the raw materials (Huajuhong, Huajuhong embryo) and mix them with sodium bicarbonate aqueous solution or sodium carbonate aqueous solution, warm them at 50-90°C, and then dry them to obtain the prepared products. Experimental results show that the preparation method of Huajuhong and Huajuhong embryo of the present invention significantly changes the content of their ingredients, and the efficacy of the prepared prepared products is significantly improved, including a significant increase in the efficacy and activity of relieving cough, reducing phlegm and protecting lungs; moreover, the content of the main bitter substance naringin is significantly reduced after preparation, and the bitterness in the raw materials can be effectively removed, which is very beneficial for oral drinking by patients with cough, phlegm and lung damage.

The invention relates to the technical field of functional food preparation, in particular to an instant sugar-free vitamin mineral composition and a preparation method thereof. The composition comprises vitamin microcapsule powder, vitamin mineral particles, maltodextrin and a food additive. The composition is prepared by a three-step method comprising the following steps: firstly, preparing fat-soluble vitamin, natural colloid, protein and the like into microcapsules; carrying out superfine grinding on water-soluble vitamins and mineral substances, granulating with maltodextrin and the like, and controlling the particle size of particles; and finally, mixing the components in proportion. Sugar-free wall materials such as natural vegetable gum, protein and fibers are adopted, traditional saccharides are not used, and the sugar-free wall materials have good instant solubility, dispersity and stability, can effectively cover bitter taste and metal taste of vitamins and mineral substances, are suitable for different people, especially people needing sugar control, and achieve comprehensive, stable and easy-to-absorb nutritional supplement.

The application provides a preparation method of seafood flavoring agent and shrimp paste, and relates to the technical field of food flavoring agents. The slurry of shrimp offal is subjected to enzymolysis by using a combination of neutral protease, flavor protease, nuclease and lipase, and then subjected to Maillard reaction, so that the seafood flavoring agent with high freshness, low bitterness and good flavor is obtained, and the seafood flavoring agent can be used for preparing shrimp paste.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

The invention discloses a food for controlling postprandial blood sugar based on compound fermentation of plant raw materials and a preparation method of the food, and relates to the technical field of fermentation processing of functional foods and natural products. The sugar-controlling food contains plant raw material composite ferment powder, and a preparation method of the ferment powder comprises the following steps: S1, mixing mulberry leaf powder, buckwheat powder and soybean powder in proportion, and adding water to prepare a mixture with the water content of 55-60%; s2, inoculating a sugar-inhibiting eurotium cristatum liquid into the mixture, and performing solid-state fermentation to obtain a first fermented material; s3, inoculating the first fermented material with a lactobacillus plantarum bacterial liquid for continuous fermentation to obtain a second fermented material; and S4, carrying out enzyme deactivation, cooling, homogenizing, drying and crushing on the second fermentation material to obtain the plant raw material composite fermentation powder. The fermentation method disclosed by the invention not only can improve the content of hypoglycemic active ingredients and the inhibition rate of alpha-glucosidase, but also can reduce the bitterness of the active ingredients and balance the mouth feel.

The invention belongs to the technical field of food, and provides a special enzyme composition for infant soybean milk powder and soybean milk powder thereof. A three-stage directional enzymolysis technology is adopted, the three-stage directional enzymolysis technology comprises glutamine transaminase deamidation pretreatment, bacillus subtilis protease-trypsin-papain first-stage hydrolysis and aminopeptidase-phytase-beta-glucosidase second-stage hydrolysis, and conductivity control, carbon dioxide ventilation in-situ complexation and spray drying processes are combined. The free amino nitrogen of the product is increased by more than or equal to 20%, the proportion of 200-1500Da peptide fragments is more than or equal to 70%, the median particle size is 50-180 microns, the water activity is less than or equal to 0.30, the instant dissolving time is less than or equal to 30 seconds at 25 DEG C under the water hardness of 15-200ppm, the settling rate is less than or equal to 3% after standing for 30 minutes, and the zeta potential is-10 to-25mV. The palatability contradiction between deep hydrolysis and bitterness inhibition of the bean-based infant formula powder, the brewing contradiction between high-calcium reinforcement and instant stability and the process controllability contradiction between three-stage enzymolysis and ionic strength accumulation are effectively solved, and the bean-based infant formula powder has wide application value in the fields of bean-based infant formula food and vegetable protein nutritional products.

The invention provides a medicinal and edible tea drink composition for assisting in reducing uric acid and a preparation method thereof, and belongs to the technical field of health-care food. The medicinal and edible tea drink composition for assisting in reducing uric acid comprises corn stigma, chicory, folium mori, fructus gardeniae, radix puerariae, fructus crataegi, semen coicis, poria cocos, rhizoma polygonati, pericarpium citri reticulatae and liquorice root. Cichorium intybus and folium mori are used as monarch drugs and synergistically inhibit the activity of xanthine oxidase; corn stigma and cape jasmine are used as ministerial drugs and have the effects of forcefully inducing diuresis and reducing the blood uric The radix puerariae can improve insulin resistance, the coix seeds and the poria cocos can tonify spleen and excrete dampness, and the rhizoma polygonati can tonify spleen and tonify kidney to treat both symptoms and root causes and serve as Hawthorn, pericarpium citri reticulatae and liquorice are used for regulating the medicine property and neutralizing the bitter taste, so that the consumer experience and compliance are greatly improved. The medicinal and edible tea drink composition achieves the effect of reducing uric acid through a multi-target and multi-path synergistic effect of inhibiting generation, promoting excretion and conditioning root.

The invention belongs to the technical field of medicines, and particularly relates to a melogabalin besylate orally disintegrating tablet coated with powder. The powder-coated melogabalin besylate orally disintegrating tablet provided by the invention has good wet stability, effectively masks the bitter taste of the raw material medicines, obviously improves the taste, has good dissolution behavior, shows extremely rapid dissolution in key media, is beneficial to the absorption of melogabalin besylate by the body, and can be used for preparing the oral disintegrating tablet for treating melogabalin besylate. The melogabalin besylate orally disintegrating tablet provided by the invention has a good application prospect.

The invention discloses a monascus red pigment nano stabilized carrier constructed based on a hierarchical self-assembly strategy as well as a preparation method and application thereof, and belongs to the technical field of nano carriers. According to the invention, a beta-cyclodextrin-enzymolysis sodium caseinate-Arabic gum ternary supramolecular composite system is constructed, and efficient encapsulation, bitter taste shielding and stability improvement of pigment molecules are realized by virtue of a multi-stage self-assembly mechanism. According to the carrier, a hydrophobic core domain is constructed by virtue of an enzymolysis peptide fragment, bitter components are captured by virtue of an inclusion effect of beta-cyclodextrin, and the interface stability is enhanced by virtue of Arabic gum, so that a nano-scale delivery system with a clear structure and excellent performance is finally formed, and the photo-thermal stability and sensory quality of the pigment are remarkably improved; and the powder obtained by spray drying is good in flowability, easy to re-disperse and high in product applicability. The carrier is wide in raw material source, the preparation process is green and mild, large-scale amplification is easy, and the carrier has good application potential in the high-value-added fields such as high-end functional food, clarified beverages and pharmaceutical preparations.

The invention discloses monascus fermented strigose hydrangea juvenile tea and a preparation method thereof, and relates to the technical field of fermented tea and medicines. The monascus fermented sweet tea comprises the following raw materials: sweet tea and monascus. According to the method, the appearance quality of the lithocarpus polystachyus reld sweet tea can be improved, the biological activity of the sweet tea can be improved, and a health-care product with better functionality is obtained; the obtained fermented tea is lighted in bitterness and astringent taste, red in tea color, fresh, sweet and tasty in overall taste and bright in soup color; the monascus fermented strigose hydrangea juvenile tea produced by the method retains the fresh and sweet advantage of traditional strigose hydrangea juvenile tea, nutrients of the monascus are integrated, and the monascus and the strigose hydrangea juvenile tea are combined, so that the flavor quality of the strigose hydrangea juvenile tea is further improved, a good production process is formed, and the adjustable and controllable product quality is guaranteed.

To provide a technology that suppresses the strong bitter taste of rebamipide in various dosage forms of formulations. [Solution] A pharmaceutical composition containing rebamipide, an organic acid (excluding amino acids), and an amino acid.

The present disclosure relates to a methimazole pulvis or powder and a preparation method therefor. By means of combining a solid dispersion technique with a micronization modification and secondary crushing process, a drug powder with a high dispersity is prepared, so that the specific surface area of the drug is increased, the dissolution rate of the drug is increased, the absorption rate is increased, and the bioavailability is improved. Other sweetening agents are also added to a preparation, a methimazole pulvis or powder which can be directly administrated and completely covers the bitter taste and the peculiar smell of the drug is prepared, and the drug can be administrated without water.

The invention relates to the technical field of tea drinks, in particular to an eurotium cristatum blended tea drink manufacturing process and a tea drink thereof. The invention relates to a preparation process of an eurotium cristatum blended tea drink. The preparation process comprises the following steps: S1, preparing blended tea group materials; s2, mixing and blending; s3, heating and carrying out enzymolysis; s4, extracting and blending; and S5, packaging and delivery. According to the eurotium cristatum tea beverage and the preparation method thereof, bitter components in the tea leaves are effectively neutralized through fermentation of the eurotium cristatum, the taste and quality of the tea leaves are improved, the tea leaves are endowed with more healthy effects while the taste is smooth, and the eurotium cristatum tea beverage which is more popular in taste is blended and processed from the golden camellia leaves, so that the taste requirements of most people are met; the health recuperating function of the camellia nitidissima leaves is maintained, no excessive additive is added, no side effect is added, and the camellia nitidissima tea is fresh, cool and fragrant in taste, simple in preparation method, convenient for batch production and excellent in market prospect.

The application discloses a kind of tea polyphenol-beta-cyclodextrin microcapsule and the preparation method and application of modified starch co-gelatinization module, belong to modified starch technical field.The application discloses a kind of tea polyphenol-beta-cyclodextrin microcapsule and the preparation method and application of modified starch co-gelatinization module, including the preparation of tea polyphenol-beta-cyclodextrin microcapsule;Tea polyphenol-beta-cyclodextrin microcapsule and the co-gelatinization of modified starch;The preparation of sesame cake premix powder;The preparation of sesame cake.The tea polyphenol-beta-cyclodextrin microcapsule prepared by the application removes the bitter taste of tea polyphenol by the embedding effect of beta-cyclodextrin, and will not produce undesirable flavor after being added to sesame cake premix powder with modified starch co-gelatinization;Co-gelatinization module can help sesame cake to expand when being added to sesame cake premix powder, effectively delay the aging of sesame cake bread;Co-gelatinization module can effectively delay the aging of starch, extend the shelf life of sesame cake at room temperature, maintain the soft and chewy taste.

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 preparation method comprises the following steps: directionally enriching glycyrrhizic acid and liquiritin through a four-step process of temperature-controlled countercurrent extraction, acid precipitation and enrichment, membrane filtration and resin separation, and synchronously removing polysaccharides, pectin and bitter substance glycyrrhetinic acid residues. Compared with a traditional method, the method has the triple advantages that (1) the sweetness enhancing function is achieved, and glycyrrhizic acid and liquiritin cooperate to achieve 2-10 times of wine sweetness adjustment; 2) the stability is prominent, and the turbidity is only increased by 2NTU (25NTU in the traditional process) through 30-day acceleration test; 3) the sensory quality is optimized, and the sensory score of the blended wine body reaches 92 (the medicinal aroma and the wine aroma are harmonious and precipitate-free).

The application discloses a kind of umami extract, belong to food field.The preparation method of the umami extract with clam meat as raw material, after fermentation by specific strain, then the fermentation liquor is subjected to enzymolysis by specific composition of composite enzyme, filtration, irradiation treatment and freeze-drying is prepared.The step of fermentation before enzymolysis in the present application, through the synergistic effect of microorganism and composite enzyme can effectively avoid the generation of bitter taste, fishy smell and other undesirable flavors in extract, and the free amino acid content of the umami extract prepared is significantly increased, and the percentage of glutamic acid, aspartic acid and other umami amino acids in total free amino acid is also significantly improved.In addition, the present application also proves by experiment that adding amylose, sugar cane molasses and bonito powder in clam meat slurry during fermentation can further increase the content of free amino acid and the percentage of umami amino acid in umami extract, so that the flavor of the umami extract prepared is better.

The invention discloses a preparation method of brown coconut yoghurt and yoghurt. The preparation method comprises the following steps: adding lipase into coconut milk for enzymolysis; mixing milk with the coconut milk subjected to enzymolysis, and performing browning to obtain a base material; adding sugar, starch and citrus into the base material, and mixing to obtain a mixture; sterilizing the mixture; and fermenting the sterilized mixture to obtain the brown coconut yoghurt. Coconut milk after enzymolysis is mixed with milk, browning is carried out to a certain degree, fermentation is carried out, the taste of part of the coconut milk after fermentation is changed, after browning, the product is appropriate in fragrance, the scorch aroma is increased, the roasted coconut yogurt with the rich flavor is prepared, the yogurt is brighter in color and full in color, the bitter taste of the product is reduced, and the unpleasant fragrance of a plant-based product is improved; the taste is smooth, the texture is stable, the state is more uniform, the texture is more uniform, and no water is separated from a substrate.

Problem:Soybean saponins have been reported to possess various physiological activities, but their content in natural products is low, and blending into other materials is difficult in consideration of flavor and physical properties. Furthermore, concentrated saponins significantly impair flavor. The objective of the present invention is to find a material that contains soybean-derived saponins at a high content without unpleasant bitterness or astringency, and to produce saponin-enriched chocolates using this material.Resolution:It has been found that a poorly soluble soybean protein material, which is unhydrolyzed residue generated by the enzymatic hydrolysis of a soybean protein raw material, contains saponins at a high content and does not possess unpleasant bitterness or astringency. By blending this poorly soluble soybean protein material into chocolate, the target amount of saponins can be included without affecting the flavor and texture.

The invention discloses composite exocarpium citri grandis stuffing with homology of medicine and food and a preparation method of the composite exocarpium citri grandis stuffing, and relates to the technical field of food processing.The preparation method of the composite exocarpium citri grandis stuffing comprises the steps that chopped exocarpium citri grandis and pericarpium citri reticulatae are mixed with rose wine and honey, pickling treatment is conducted under the sealed condition, and a pretreated flavor material is prepared; preparing red beans and white kidney beans into composite bean paste, performing stir-frying dehydration treatment, turning off a heating source after stir-frying is completed, after the temperature of a pot body is naturally reduced, adding the pretreated flavor materials into the pot, performing uniform stirring by utilizing residual heat of the pot body, and finally performing low-temperature refrigeration and ripening to obtain a finished product. The method effectively solves the technical problem that in the prior art, debitterizing treatment of exocarpium citri grandis and retention of aroma and active ingredients are difficult to consider at the same time, bitter substances of the exocarpium citri grandis can be effectively converted, meanwhile, the characteristic aroma and functional active ingredients of the exocarpium citri grandis can be completely retained, and the prepared stuffing is harmonious in flavor, fine and smooth in taste, prominent in functionality and good in taste. The encrusting machine is suitable for encrusting processing of various baked and steamed foods.

The invention discloses a preparation and processing method of coconut-based metagen coffee, and belongs to the field of coffee processing. Coconut water is fermented by lactobacillus plantarum HNU531, a drying aid beta-cyclodextrin is added, and freeze drying is performed to prepare the coconut-based metagen, and the coconut-based metagen has good solubility. By additionally adding the coconut-based metagen into the instant coffee, the contents of gallic acid, isomaltose, trehalose and the like which are beneficial to a human body in the coffee can be increased. The sour taste and bitter taste of the coffee can be reduced, and the quality of the coffee is improved.

This invention proposes a Gynostemma pentaphyllum tea bag and its processing technology, belonging to the field of tea bag technology. The tea bag comprises the following raw materials in parts by weight: 60-80 parts Gynostemma pentaphyllum, 6-12 parts wild chrysanthemum, 5-10 parts Acer truncatum tea, 3-6 parts nervonic acid microcapsules, and 4-8 parts licorice. The processing technology includes: raw material pretreatment, chopping, segmented roasting, pulverizing, mixing, sterilization, and packaging. This invention, through a unique formula design, effectively improves the bitter taste of Gynostemma pentaphyllum using licorice and wild chrysanthemum; it increases the water solubility of nervonic acid by utilizing the wall structure of the microcapsules, solving the problem of its insolubility in water, allowing nervonic acid to be effectively dissolved in the tea infusion, achieving the effects of brain nerve protection and repair. Simultaneously, the microcapsule protection system ensures its dispersibility and stability in the processing system; through the combination of segmented roasting and ultra-fine pulverization, it not only alleviates the cold nature of Gynostemma pentaphyllum but also significantly improves the extraction rate of effective components.