272 results about "Bitter tastes" patented technology

The invention relates to the field of microorganisms, and discloses an aspergillus cristatus strain and application thereof. The preservation number of the aspergillus cristatus provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No.41727. The aspergillus cristatus provided by the invention can produce chymosin at high yield, has excellent curding activity and relatively low proteolytic activity, and can reduce the bitter taste of dairy products and improve the yield; the aspergillus cristatus provided by the invention not only can shorten the fermentation time of the dairy product, improve the cream flavor of the dairy product, reduce the peculiar smell of the dairy product, balance the sourness and sweetness of the dairy product and improve the cinnamon flavor, but also has intestinal colonization ability, and has the potential of improving the flavor level of the dairy product and becoming intestinal probiotics.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention relates to the technical field of biology, in particular to a preparation method and application of a yeast protein and polysaccharide compound. According to the method for preparing the yeast protein and polysaccharide compound, the yeast protein and the polysaccharide are compounded, meanwhile, the protein is subjected to enzymolysis, the functional property of the yeast protein is rapidly improved, and meanwhile part of bitter taste and bad flavor are wrapped. The yeast protein and polysaccharide compound prepared through enzymolysis and compounding processes is not prone to sedimentation, the foaming power of the yeast protein prepared through the method reaches 150.00%, the emulsibility reaches 67 m < 2 > / g, the water binding capacity reaches 700%, the yeast protein tastes fine and smooth and smells light, no organic solvent is involved in the production process, and the yeast protein and polysaccharide compound is clean, environmentally friendly and suitable for being used in food systems such as solid beverages and artificial meat.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The invention discloses a method for enhancing swelling resistance of noodles, and belongs to the technical field of food. According to the invention, noodles containing natural polysaccharides (sodium alginate, pectin and the like) are soaked in a solution containing glucolactone and calcium carbonate so as to promote the noodles to react, and a uniform gel barrier is formed on the surfaces / interiors of the noodles through slow and controllable in-situ crosslinking of the polysaccharides and calcium ions, so that the effects of inhibiting moisture permeation and reducing the swelling rate are achieved; finally, the anti-swelling noodles are prepared. Besides, the prepared anti-swelling noodles are moderate in hardness and more uniform in cross-linking after being cooked, have boiling fastness and shape retention, are relatively low in viscosity, are not sticky after being cooked, are free of bitter taste and peculiar smell, and are good in chewing taste, so that the anti-swelling noodles have wide market value and prospects in the technical field of foods.

The invention relates to the technical field of traditional Chinese medicine extract preparation, and discloses taste-masking enteric-coated traditional Chinese medicine extract particles which comprise drug-loaded pellets and enteric-coated coatings coating the drug-loaded pellets. The invention relates to a drug-loaded pellet. The coating comprises 20-45 parts of pure powder of the traditional Chinese medicine extract and 5-10 parts of dextrin; according to the taste-masking enteric-coated traditional Chinese medicine extract particle and the preparation method thereof, a stable barrier is formed in gastric juice through a carboxymethyl chitosan-lipidosome copolymer coating, and the degradation rate of effective components is reduced to 1t from 40-60% of a traditional preparation; the pH-responsive coating ensures that the rapid release rate of the intestinal tract is as high as 90%, the bioavailability is improved by 2-3 times, the bitter taste is completely covered by the coating layer, and the coating layer can be mixed with food to feed pets; the prepared sustained-release dosage form prolongs the action time of the medicine, reduces the medication frequency, reduces the medication cost of pet owners, and improves pet welfare.

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

The present disclosure relates to a sweetener composition comprising 1, 3-propanediol and a sweetener. Disclosed are food, beverage, confection or concentrate compositions comprising the aforementioned sweetener compositions and methods of producing such sweeteners.

The invention relates to a bioactive polypeptide IVVLPTGVAH as well as a preparation method and application of the bioactive polypeptide IVVLPTGVAH. The bioactive polypeptide IVVLPTGVAH provided by the invention has bitter taste, the crystal of the bioactive polypeptide IVVLPTGVAH is powdery, and the bioactive polypeptide IVVLPTGVAH can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide IVVLPTGVAH provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide IVVLPTGVAH has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide IVVLPTGVAH in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

Liquid formulation including cevimeline hydrochloride and a combination of at least one sweetener and at least one flavoring agent to mask the bitter taste of cevimeline hydrochloride oral solutions. The liquid formulation may be administered to a patient to alleviate dry mouth symptoms associated with xerostomia and Sjogren's syndrome.

The purpose of the present invention is to provide a novel beer-taste fermented alcoholic beverage in which, despite the purine concentration being reduced, deterioration of flavor and aroma, reduction in crispness of bitterness, and intensity of astringency resulting from the reduction in purine concentration are ameliorated. The present invention provides a beer-taste fermented alcoholic beverage having a purine concentration of 35,000 ppb or lower, wherein the iron concentration is 0.02 ppm or greater, and the furfuryl acetate concentration is 3 ppb or greater. According to the present invention, it is possible to provide a beer-taste fermented alcoholic beverage in which the purine concentration is reduced, wherein, despite the purine concentration being reduced, the flavor and aroma are excellent, and crispness of bitterness and intensity of astringency are improved, due to the iron concentration being set to a prescribed value.

The invention provides an application of combined use of xanthan gum, soya bean lecithin and a bitter agent in a bitter placebo matrix used in a traditional Chinese medicine decoction. The invention provides a placebo matrix composition capable of simulating the aftertaste of a traditional Chinese medicine decoction. The decoction comprises the following raw materials in percentage by weight: 0.03-0.04% of a bitterness agent, 0.05-0.2% of xanthan gum and 1.5-3% of soybean lecithin. The invention further provides the modified rheum officinale and coptis chinensis gargle placebo. Aiming at the defects that only instantaneous bitter taste can be generated by simply adding a bitterness agent and the bitter taste fades quickly in the prior art, the invention provides a method capable of actively regulating and remarkably prolonging the bitter taste sensing duration, so that the placebo can realistically reproduce a complete time-intensity curve of'bitter taste in mouth-lasting bitter taste after mouth 'of a traditional Chinese medicine decoction; therefore, the testee is prevented from being broken by bitterness lasting time difference. The method breaks through the limitation of traditional solution simulation, and aims to provide a new thought for preparation of traditional Chinese medicine placebo, further improve the sensory simulation level of the placebo and provide a method and reference for research of similar placebo.

The present invention relates to a novel oral solution of a bitter drug using vitamin E TPGS as a masking agent. Atoxetine HCl is an example of a bitter drug, the bitter taste of which can be masked by the presence of vitamin E TPGS.

This invention relates to the field of traditional Chinese medicine technology, specifically to a compound traditional Chinese medicine preparation for treating liver cancer, made from the following herbs: cinnamon twig, schisandra fruit, inula flower, immature bitter orange, peony root, scutellaria root, rhubarb, turtle shell, physalis, and wisteria vine. The weight ratio of the above herbs is as follows: cinnamon twig 9g-15g, schisandra fruit 12g-18g, inula flower 9g-15g, immature bitter orange 9g-15g, peony root 12g-30g, scutellaria root 9g-15g, rhubarb 3g-9g, turtle shell 15g-45g, physalis vine 15g-30g, and wisteria vine 15g-30g. This invention can significantly improve symptoms such as hypochondriac pain, poor appetite, depression, abdominal distension, and bitter taste in the mouth, reduce the damage to the digestive system function caused by targeted therapy, improve the quality of life for patients, reduce toxicity and increase efficacy, lower treatment costs, and prolong patient life.

The invention discloses low-sugar chocolate, low-sugar chocolate crispy ice cream and a preparation method thereof, and relates to the technical field of food. Total cocoa solids, sugar alcohol raw materials, trehalose, an emulsifier and stevioside are used as main raw materials, white granulated sugar is replaced by the sugar alcohol raw materials, and trehalose and stevioside are matched, so that the chocolate meets the low-sugar requirement by adjusting the dosage of each component, the aftertaste of cocoa can be well balanced, and the taste of the chocolate is improved. Meanwhile, the two technical problems of low sugar and taste are solved.

The invention relates to a bioactive polypeptide VVALPAGVAHW as well as a preparation method and application of the bioactive polypeptide VVALPAGVAHW. The bioactive polypeptide VVALPAGVAHW provided by the invention has bitter taste, the crystal of the bioactive polypeptide VVALPAGVAHW is powdery, and the bioactive polypeptide VVALPAGVAHW can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide VVALPAGVAHW provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide VVALPAGVAHW has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide VVALPAGVAHW in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The invention provides a refreshing and appetizing green cumquat honey composite beverage and a preparation method thereof, and belongs to the technical field of fruit juice beverages. The green kumquat compound beverage comprises the following components in percentage by mass: 8-12% of high fructose corn syrup, 3-8% of white granulated sugar, 15-25% of green kumquat hydrolat fermentation liquor, 25-35% of green kumquat normal juice, 1-3% of Chinese date honey, 2-4% of honey, 0.6-1% of citric acid monohydrate and 0.3-0.8% of sodium citrate. Wherein the green kumquat hydrolat fermentation liquor is prepared by extracting green kumquat peel and then carrying out mixed fermentation on the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel. The prepared green kumquat compound beverage not only retains the original fragrance and nutrient substances of the green kumquats, but also effectively relieves the bitter taste, and provides a new thought for fruit juice beverages.

The invention relates to the field of oral liquid, provides functional oral liquid containing dandelion extract and a preparation method of the functional oral liquid, and solves the problems that an existing product is unstable in component and bitter and astringent in taste. The method comprises the following steps: carrying out enzymolysis extraction, ultrasonic-assisted purification, ethanol precipitation and freeze drying on a dandelion extract to obtain purified polysaccharide, compounding carboxymethyl chitosan modified sodium alginate, pectin and whey protein, preparing a W / O type emulsion by combining calcium carbonate nanoparticles, and carrying out gelation and freeze drying to form the microcapsule. And finally, adding into an oral liquid matrix to prepare a product with good taste and high stability. The particle size of the obtained microcapsule is 8-12 [mu] m, the encapsulation efficiency is greater than or equal to 90%, the bitter taste can be effectively masked, the bitter taste value is reduced to 8.0-11.0 BU, the storage stability reaches 150-180 days, and the microcapsule has a relatively high application value.

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 discloses a method for inhibiting deterioration of soybean protein flavor hydrolysate, and belongs to the field of food processing and safety. The method comprises the following steps: adding 3% of beta-cyclodextrin into soybean protein fresh hydrolysate, controlling the temperature to be 55 DEG C and the pH value to be 7, and concentrating to obtain a beta-cyclodextrin-soybean flavor base material inclusion compound concentrated solution with the solid content of 50% through a rotary evaporation process. The method disclosed by the invention can effectively inhibit aggregation of the soybean protein hydrolysate and generation of bitter taste in the storage period, maintain the delicate flavor and improve the storage stability, and has a wide application prospect in the aspects of inhibiting quality deterioration of the soybean protein flavor hydrolysate and prolonging the shelf life of the seasoning.

The present invention addresses the problem of improving the aftertaste of the taste of a preservative, which is likely to occur after a beverage obtained from a beverage base having low sweetness is drunk. Bitter substances are used in the invention.

The invention provides an agilawood leaf-containing sleep-aiding beverage and a preparation method thereof, the agilawood leaf-containing sleep-aiding beverage takes agilawood leaf, spina date seed, lily and longan as main raw materials, and is added with South African drunken solanum extract, shiitake mushroom theanine, crocetin nano-liposome and other components. The agilawood leaves are subjected to alkaline aqueous solution soaking debitterizing and CO2 supercritical degreasing, and the processes of raw material gradient extraction, nano-liposome preparation and the like are combined, so that a finished product is prepared. All the components have a synergistic effect, so that neurotransmitter is adjusted, brain circulation is improved, the sleep latency is effectively shortened, and the sleep duration is prolonged. Animal experiments and electronic tongue tests show that the beverage is remarkable in sleep aiding effect, smooth in taste, low in bitter taste and astringent taste and good in stability, and a natural and healthy sleep aiding beverage choice is provided for people suffering from mild sleep disorder.

The invention discloses a fermented rice protein peptide beverage and a preparation technology thereof, and belongs to the technical field of food processing. The fermented rice protein peptide beverage is prepared from the following raw materials: rice, alpha-amylase, a strain, a sweetening agent, an acidity regulator, rice protein peptide powder and a stabilizer. The rice protein peptide is adopted as a protein additive to be compounded with the cereal fermented milk, the unpleasant bitter taste of the peptide can be reduced, protein can be supplemented, and the intake of dietary fibers can be increased; the plant-derived protein peptide fermented beverage which is low in sensitivity, easy to digest and balanced in amino acid spectrum is obtained.

The invention discloses a buccal product and a preparation method thereof, and relates to the technical field of food. The buccal product comprises a permeable bag and a composition encapsulated in the permeable bag, the composition comprises a natural base material, a filling agent and an active agent, the natural base material is used for providing natural caffeine, and the filling agent comprises a water-insoluble material; the composition is prepared from the following components in parts by mass: 10 to 50 parts of natural base material, 43 to 70 parts of filling agent and 0.5 to 30 parts of active agent. According to the embodiment of the invention, the bitterness and irritation of the natural caffeine component provided by the natural base material and the refreshing active component provided by the active agent can be reduced, the natural flavor of the buccal product is enhanced, the taste of the buccal product is improved, a mild refreshing effect is provided for a user, and the taste and safety of the buccal product are improved.

The invention provides a composition for roxburgh rose flavor modification, a roxburgh rose beverage as well as a preparation method and application of the roxburgh rose beverage, and belongs to the technical field of food processing. The invention provides a composition for roxburgh rose flavor modification. The composition comprises the following raw materials: pear concentrated juice, peach concentrated juice, Chinese wolfberry fruit concentrated juice and a plant composite extracting solution. From the perspective of sense, the flavor of the roxburgh rose is modified from the two aspects of taste and fragrance. Characteristic substance components contained in the natural fruit juice and the plant composite extract are fully utilized to modify the bitter taste in the roxburgh rose, and the fragrance is improved. Through sensory evaluation, the composition disclosed by the invention has a remarkable modification effect on the flavor of the rosa roxburghii tratt, the bitter taste and astringent taste intensity are weakened, the lasting time is obviously shortened, and the overall taste and fragrance are obviously improved.

The invention relates to the technical field of ice cream preparation, and discloses an ice cream with homology of medicine and food and a preparation method thereof.The ice cream is prepared from, by weight, 450 g of fresh milk, 120 g of whole milk powder, 100 g of white granulated sugar, 40 g of xylitol, 1 g of special-grade saffron crocus filaments, 60 g of edible double-petal red rose hydrolat, 2 g of glycerin monostearate, 1.2 g of guar gum, 0.8 g of xanthan gum and 225 g of purified water on the basis of 1000 g of finished products; the saffron crocus and the double-petal red rose are medicinal and edible raw materials. According to the invention, through an exclusive process of saffron crocus low-temperature extraction, core active ingredients and natural flavor of saffron crocus are effectively reserved, bitter taste precipitation caused by high-temperature and strong stirring is avoided, and meanwhile, rose hydrolat is subjected to vacuum concentration fresh-locking treatment, so that volatilization of flavor substances is greatly reduced, and the retention rate of fragrance is increased; the saffron crocus and the rose are subjected to precise proportioning and a step-by-step fusion process, so that balance and complementation of slight bitter taste of the saffron crocus and fragrance and sweetness of the rose are realized, and the problem that the flavor of one

The application provides a honey bitter component identification system and application, and relates to the technical field of honey quality identification.The system comprises a bitter taste identifier and a bitter taste threshold identifier, wherein the bitter taste identifier composed of various fingerprints such as ECFP-546, ECFP-18 and ECFP-149 is used to distinguish the bitter taste and non-bitter taste of honey components, and the bitter taste threshold identifier composed of various structural characteristics such as MaxESateIndex, MaxPartialCharge, PEOE_VSA8 and VSA_EState4 is used to distinguish the minimum bitter taste perception threshold of the components.Through the system, the bitter substances in honey can be quickly and accurately identified, and technical support is provided for the geographical identification, authenticity identification and medicinal function mining of honey.

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, reduced in aftertaste and enhanced in bitter aftertaste.SOLUTION: An alcoholic beverage comprising Brown spirits, water-soluble dietary fiber, and one or more selected from the group consisting of ethyl laurate and furfurals; the above-mentioned alcoholic beverage wherein the concentration of ethyl laurate is 0. 02-0. 20ppm or the concentration of furfurals is 0. 05-0. 50ppm; and a method for improving the taste of an alcoholic beverage comprising Brown spirits and water-soluble dietary fiber, comprising adding one or more selected from the group consisting of ethyl laurate and furfurals.SELECTED DRAWING: None

To provide a technology to suppress unpleasant odors and tastes of beans.SOLUTION: An unpleasant odor and taste suppressing agent contains exopeptidase as an active ingredient and suppresses one or more of bean odors, bitterness of beans, and harsh taste of beans. According to the present invention, unpleasant odors and taste originating from beans can be suppressed through a simple process of contacting beans or their processed products with exopeptidase, endopeptidase, and / or asparaginase, thereby enhancing the commercial value of food products containing beans.SELECTED DRAWING: Figure 2