609 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 invention belongs to the technical field of functional food, and discloses a multifunctional Chinese yam composite peptide composition, a preparation method and application in the aspect of strengthening the heart, the preparation method of the multifunctional Chinese yam composite peptide composition comprises the following steps: preparing pea protein powder; preparing pea peptide powder A; and preparing the multifunctional Chinese yam composite peptide composition. The high-activity pea peptide powder and the Chinese yam powder are subjected to wet graft copolymerization, polysaccharide in the Chinese yam can effectively neutralize the bitter taste of pea peptide, the hydrolysis rate of the pea peptide is increased to 94.32% under the condition that the pH is 2.0-3.0, meanwhile, the oxidation resistance and the gastric mucosa protection capacity of the pea peptide are remarkably improved, the hygroscopicity is improved, and the water content is 8.79%.

The invention belongs to the field of pharmaceutical preparations, and particularly discloses a preparation method of a ganoderma lucidum bitter-inhibiting and taste-masking microcapsule, and the ganoderma lucidum bitter-inhibiting and taste-masking microcapsule is prepared from the following raw and auxiliary materials in parts by weight: 1 part of ganoderma lucidum water extract, 2.5-7.5 parts of chitosan solution and 2.5-7.5 parts of sodium alginate solution. According to the invention, the ganoderma lucidum water extract and the sodium alginate solution are respectively and simultaneously dripped into the chitosan solution, the ganoderma lucidum bitter-inhibiting and taste-masking microcapsule prepared by matching the specific process and corresponding process parameters has an obvious'white-in-black 'core-shell structure, the ganoderma lucidum water extract serving as a core material is successfully embedded by the gelatinized chitosan-sodium alginate serving as a wall material, and the ganoderma lucidum bitter-inhibiting and taste-masking microcapsule can be used for preparing the bitter-inhibiting and taste-masking microcapsule. The bitter taste of the lucid ganoderma can be effectively covered, the particle size and dispersion coefficient are low, the quality is stable, and the method has practical popularization and application values.

The invention belongs to the technical field of functional food processing, and particularly relates to a method for regulating peptide flavor and digesting characteristics by utilizing casein peptide and polyphenol self-assembly. According to the research, the casein peptide with good GABA-T inhibitory activity is taken as a raw material, and ferulic acid is added to be self-assembled with the casein peptide, so that the bitter taste of the casein peptide is reduced, and the GABA-T inhibitory activity of the casein peptide is improved in an in-vitro digestion stage. Compared with a traditional zymolyte debitterizing method, the method has the advantages that the biological activity of peptide is reserved, no toxic chemical reagent is introduced or added, and the method is safer, more efficient, more environmentally friendly and more sustainable. The method can be widely applied to functional food or health care products.

The invention discloses a preparation method and application of squid collagen peptide with beauty maintaining and young keeping effects, and belongs to the technical field of marine food processing. The collagen is obtained through enzymolysis hydrolysis, the structure of the collagen is kept, damage to amino acid is avoided, treatment and use of acid, alkali and organic solvents are reduced in the preparation process, and equipment loss and environmental pollution are avoided. The second enzymolysis is performed by adopting the synergistic effect of the compound protease, the low molecular weight, degreasing and bitterness removal of the peptide powder can be realized, and the obtained peptide powder is low in molecular weight, good in flavor, free of peculiar smell and suitable for being eaten, digested and absorbed by human bodies. Experiments prove that the squid collagen peptide prepared by the preparation method disclosed by the invention has relatively strong oxidation resistance and has remarkable effects in the aspects of whitening, wrinkle resistance, oxidation resistance and the like.

The present application discloses a Pantoea sp. B-3 capable of degrading tannic acid and its application, aiming to solve the technical problems that tannic acid substances are difficult to degrade in tobacco leaf processing and there is a lack of special microorganisms with good effects on improving the quality of tobacco leaves. The Pantoea sp. B-3 strain was isolated and screened from cigars, and its preservation number is CCTCC NO: M20221165. Its metabolite enzymes can significantly reduce the tannic acid content in tobacco leaves and comprehensively improve the processing quality of tobacco leaves (such as enhancing the baking aroma, reducing unpleasant odors such as green and miscellaneous odors and earthy smell, and improving the taste such as bitterness and astringency). The technological process of treating tobacco leaves with the metabolite enzymes of Pantoea sp. B-3 is simple, the treatment cycle is short, and the processing cost of tobacco leaves is low.

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 belongs to the technical field of medicine taste masking, and particularly relates to a traditional Chinese medicine taste-masking water-in-water Pickering emulsion, a microcapsule, a preparation method and application. A first polymer system aqueous solution in which a water-soluble bitter drug is dispersed and a second polymer system aqueous solution in which a particle stabilizer is dispersed are mixed and emulsified, so that the water-soluble bitter drug is embedded into an inner phase of a water-in-water emulsion, and the traditional Chinese medicine taste-masking water-in-water Pickering emulsion is prepared. The traditional Chinese medicine taste-masked water-in-water Pickering emulsion is dried and granulated, and the traditional Chinese medicine taste-masked microcapsule can be obtained. The traditional Chinese medicine taste-masking water-in-water Pickering emulsion and microcapsule provided by the invention have excellent taste-masking effect and good stability, effectively solve the problem of poor taste-masking effect of traditional Chinese medicine preparations, provide a new method for taste masking of extremely bitter traditional Chinese medicines, and have important significance for development and application of traditional Chinese medicine taste-masking preparations.

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 desert cistanche primary pulp based on Maillard reaction and a preparation method thereof, and the method comprises the following steps: adding water into cistanche and pulping to obtain cistanche primary pulp which is not debittered; adding compound protease into the cistanche primary pulp which is not debittered to carry out enzymolysis, so as to obtain cistanche enzymatic hydrolysate; adjusting the pH value of the cistanche enzymatic hydrolysate, heating and stirring for Maillard reaction, and cooling to obtain the debittered cistanche primary pulp. Through the composite enzymolysis technology, the bitter taste of bitter peptides in the cistanche pulp is effectively reduced, and possible bitter amino acids are removed through the subsequent Maillard reaction, so that the bitter taste of the finally prepared cistanche primary pulp is reduced, and the palatability is improved.

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 production and preparation method of palatability-enhanced compound double-flower oral liquid, and relates to the technical field of traditional Chinese medicine preparations. The production and preparation method of the oral liquid comprises the following steps: pretreatment of medicinal materials: taking herba andrographitis, honeysuckle, radix isatidis, fructus forsythiae, honey and dark plum, washing, denucleating and slicing the dark plum (the honey is in a liquid state and does not need to be pretreated), ultrasonic extraction, integrated purification, filtrate collection, dynamic taste modification, sterilization and filling; the method has the advantages that bitter components are accurately neutralized by an innovative gradient inclusion process, qualitative leap of a bitter masking effect is realized, sensory evaluation is verified according to international standards, children acceptance score reaches an excellent level (full score of 10 scores), the core problem that children refer to take medicines due to bitter taste is thoroughly solved, the treatment compliance of patients is remarkably improved, and the treatment cost is reduced. The continuity of medication is ensured, a breakthrough solution is provided for the field of medication for children, and meanwhile, a technical normal form is provided for improvement of medicines similar to bitter taste.

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 mulberry leaf fermentation extract as well as a preparation method and application thereof, and belongs to the technical field of fermentation extract preparation. The preparation method of the mulberry leaf fermentation extract comprises the following steps: S1, mincing dry mulberry leaves, putting the minced mulberry leaves into an ethanol water solution, carrying out ultrasonic extraction, and distilling; adding distilled water to a constant volume, adjusting pH, and sterilizing at high temperature to obtain mulberry leaf feed liquid; s2, firstly inoculating fungi into the mulberry leaf feed liquid, performing liquid fermentation treatment for 2-3 days, then inoculating lactobacillus plantarum and pediococcus pentosaceus, performing liquid fermentation treatment for 4-5 days to obtain a fermentation product, centrifuging the fermentation product, taking supernatant filtrate, and drying to obtain the mulberry leaf fermentation extract. Comprising the following active components: 1-deoxynojirimycin (DNJ) and flavone, the content of 1-deoxynojirimycin is greater than 1.2%, and the content of flavone is greater than 1%; the bitter taste is greatly reduced, and the product can be applied to hypoglycemic food.

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 discloses lactobacillus casei capable of improving the flavor of a tea beverage through fermentation and application of the lactobacillus casei. The lactobacillus casei is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the lactobacillus casei is CGMCC No.32672, and the preservation date of the lactobacillus casei is November 18, 2024. The lactobacillus casei can be used for producing extracellular beta-glucosidase, polyphenol oxidase and peroxidase; when being used for fermentation, the fermentation broth can improve the flavor and color of a tea beverage, increase the content of organic acid, reduce the bitter taste of the tea beverage, generate new volatile aroma substances such as nerolidol, isobutanol, ethyl hexanoate, ethyl 3-hexenoate, ethyl caprylate, ethyl 2-hexenoate and the like, and enrich the aroma substance composition of the tea beverage. The invention provides a novel tea beverage production process which has the advantages of simplicity and convenience in operation, low cost, remarkable effect and the like, and is suitable for industrial production.

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.