26 results about "Bitter tastes" patented technology

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.

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.

This invention belongs to the field of condiment technology and discloses a low-sodium salt comprising 75-82 parts by weight of sodium chloride, 15-22 parts by weight of potassium chloride, and 0.8-1.5 parts by weight of konjac gum. It may also contain 0.2-0.4 parts by weight of sodium citrate, 0.3-0.6 parts by weight of magnesium sulfate, and 0.7-1.2 parts by weight of polydextrose. The invention also discloses a method for preparing this low-sodium salt, which involves dissolving sodium chloride, potassium chloride, konjac gum, and appropriate functional additives in a specific ratio, followed by decolorization, filtration, drying, and sieving. The preparation method of this invention is simple and suitable for continuous industrial production. The resulting product exhibits low sodium content, rapid ion release, low moisture absorption and anti-caking properties, and no bitter taste.

The present invention provides a non-alcoholic beer taste beverage packed in a container in which an astringent flavor produced due to the addition of a preservative is masked. According to one aspect of the present invention, there is provided a non-alcoholic beer taste beverage packed in a container, the beverage including a preservative, a sweet-flavor substance, and a bitter-flavor substance, and the value of sweetness / bitterness as a ratio of the sweetness represented in mass ppm in terms of sucrose and the bitterness (BU) being 100-1200.

This invention discloses a cooking utensil and a method for preparing sleep-enhancing factors enriched therein, belonging to the field of household appliances. The method for preparing sleep-enhancing factors enriched in the cooking utensil includes a stress enzymatic hydrolysis process and a baking process. The stress enzymatic hydrolysis process refers to pre-treating the ingredients to activate their endogenous enzymes. Pre-treatment includes at least one of the following: steam heating and humidification treatment, periodic heating-cooling treatment, low-temperature treatment, low-oxygen treatment, negative pressure treatment, high-pressure treatment, ultrasonic treatment, pulsed light treatment, and plasma treatment. The baking process refers to baking the ingredients treated with the stress enzymatic hydrolysis process. The preparation method of this invention can significantly increase the GABA content of the ingredients, while also improving the bitter taste and enhancing the aroma. In other words, this invention solves the problem that existing cooking methods cannot simultaneously achieve good taste and high nutritional value.

The present invention aims to provide a beverage containing copper or zinc in which bitterness or metallic odor is suppressed. [Solution] In light of the above-mentioned problems, the applicant conducted diligent research and, as a result, discovered that by adjusting the concentration of vitamin C within a specific range in beverages containing copper ions and / or zinc ions, metallic odors and bitterness can be reduced, thus completing the present invention. Furthermore, the applicant discovered that when the beverage of the present invention contains cellulose, the precipitation of cellulose is suppressed, thus completing the present invention.

This application relates to the field of tobacco processing technology, and in particular to cigar smoking compositions, cigar preparation methods, and the cigars prepared therefrom. The cigar smoking composition comprises grapevine sawdust and myrtle essential oil; this composition promotes the deep integration and transformation of aroma components; cigars smoked using this composition significantly increase the content of sweet and natural tobacco aroma compounds, significantly reduce smoke irritation, produce a smoother and more mellow taste, noticeably reduce roughness and spiciness, lessen unpleasant aromas such as protein off-flavors, and simultaneously reduce the content of bitter substances, effectively masking or transforming them, resulting in a cleaner and more comfortable aftertaste, significantly enhanced sweetness, and improved cigar quality.

The application discloses a cigarette smoke sweet feeling enhancement method based on aroma synergy, which comprises the following steps: preparing a sweet feeling enhancement base: dissolving or dispersing an aroma composition composed of milk flavor, caramel sweet flavor and fruit sweet flavor in a solvent to form a sweet feeling enhancement base; applying the sweet feeling enhancement base: applying the prepared sweet feeling enhancement base to cigarette material to obtain cigarette material treated by the sweet feeling enhancement base; subsequent treatment: balancing the cigarette material treated by the sweet feeling enhancement base and rolling the cigarette material into cigarettes. The cigarette smoke sweet feeling enhancement method based on aroma synergy does not directly act on taste buds, but adds specific aroma combinations that can effectively induce and enhance sweet feeling perception, utilizes the cross-modal interaction of olfaction-taste, and forms a stronger and more natural sweet feeling experience in the brain of consumers; the method does not directly stimulate taste buds, and fundamentally avoids the after-bitterness and metallic taste possibly caused by excessive sweeteners.

Provided are a composition containing catechins, which contains catechins and arabinoxylan; a food or drink containing catechins, which contains catechins and arabinoxylan; a method for suppressing the bitter taste of catechins, which comprises coexisting catechins and arabinoxylan; a bitter taste suppressor for catechins, which contains arabinoxylan as an effective ingredient; and a method for producing a food or drink containing catechins, the bitter taste of which is suppressed, which comprises incorporating arabinoxylan in the production of a food or drink containing catechins.

The application discloses a kind of high fruit aroma low sour taste flavor beer and its brewing method, belong to beer technical field.The technical scheme includes that flavor beer original wort concentration is 15-18 °P, alcohol content is 6.0-7.0%vol, colority is 10-25EBC, bitterness content is 10-15BU, pH is 3.8-4.1, total ester content is 60-90mg / L, alcohol ester ratio is 0.5-0.7, 4-ethylphenol content is 200-300mg / L, 4-ethylguaiacol content is 100-200mg / L, 4-ethylphenol:4-ethylguaiacol is 1.5-2.0;After sensory evaluation, flavor beer has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste during fermentation process.The application is applied to high fruit aroma low sour taste flavor beer brewing aspect, solve the problem that traditional sour beer fermentation product is strong, and flavor is unstable during fermentation process, can output such as isopentanoic acid and is considered as "putrefactive flavor" product, has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste.

This invention provides a traditional Chinese medicine oral gel for relieving wind-cold, clearing the lungs, stopping cough, and soothing the throat, along with its preparation method. After combining the thick pastes, an impurity removal process is added, followed by refrigeration for at least 48 hours to remove some impurities and reduce the solid content. Then, by selecting 1.0%-2.5% xanthan gum as a matrix, and using 0.1%-0.2% Gannan orange flavoring and 0.2%-0.3% sucralose to form a complex flavoring system, and controlling the parameters during homogenization, this invention effectively solves the problems of poor gelation and instability in oral gel formulations. It also overcomes the bitter taste caused by the acidic and astringent odor of the drug extract and volatile oils. This invention features convenient administration, safety and effectiveness, good taste, and superior formulation stability, improving compliance for children and the elderly. The entire preparation method is simple and suitable for large-scale industrial production.

This invention relates to a process for improving the undesirable flavors of stevia based on liquid fermentation of shiitake mushrooms. This process can reduce the bitterness and grassy taste of stevia while retaining its sweetness. A composite culture medium is constructed using a specific ratio of potato flour, carrot flour, and stevia powder, and shiitake mushrooms are inoculated for liquid fermentation. The preparation steps include: dissolving, filtering, and sterilizing the composite culture medium in a water bath, then inoculating shiitake mushroom seed liquid in the logarithmic growth phase, and cultivating it in a shaker at a specific temperature to obtain a fermentation broth; this fermentation broth, after edible treatment, yields the flavor-improved product. This invention achieves the directional conversion of steviol glycosides through fermentation: while efficiently retaining the core sweet component ribobadiol A, it significantly reduces the content of steviol glycosides and ribobadiol C, and significantly enriches ribobadiol F, which has a sweetening effect. The final flavor-improved product shows a 33.29% reduction in bitterness and a 35.98% reduction in grassy taste, with a sweetness retention rate exceeding 88%.

The present application provides a bitter taste reducing agent for reducing the bitter taste of a bitter substance and a flavoring agent, and a food or drink product having reduced bitter taste by adding the bitter taste reducing agent. The bitter taste reducing agent contains ergothioneine as an effective component. The food or drink product contains ergothioneine as a bitter taste reducing agent, and has reduced bitter taste, reduced pungent taste of a pungent flavoring agent, and reduced beany taste of soy milk or the like.

This invention discloses a compound taste-masking composition for leech decoction, the taste-masking leech decoction, its preparation method, and its application, belonging to the field of traditional Chinese medicine pharmaceutical technology. This invention provides a compound taste-masking composition composed of adenosine monophosphate (AMP), hydroxypropyl-β-cyclodextrin (HP-β-CD), and steviol glycosides, and provides its application method: first, HP-β-CD is added for inclusion and deodorization, then AMP and steviol glycosides are added to synergistically suppress bitterness. This combination utilizes a complementary strategy of "physical inclusion-receptor antagonism-taste neutralization" to simultaneously and efficiently mask the bitterness and fishy taste of leech decoction. Through orthogonal experimental optimization and verification using electronic tongue and sensory evaluation, the optimal formula (AMP 0.10%, HP-β-CD 0.50%, steviol glycosides 0.03%) reduces the bitterness score from 9.3 to 0.6 and the fishy taste score from 9.6 to 1.0. The method of this invention is performed at room temperature and pressure, is simple in process, does not affect the main active ingredients, is suitable for industrial production, and can significantly improve patients' compliance with leech decoction.

This invention provides a non-bitter, highly clarified, and flavonoid-rich pomelo rice wine and its preparation method, belonging to the field of functional rice wine technology. This invention uses pomelo juice, rice wine body, vitamin C, and citric acid as raw materials. It employs a targeted enzymatic debittering process to specifically degrade bitter precursors such as naringin and limonene, completely eliminating bitterness and astringency. A low-temperature, oxygen-free extraction technique is used to accelerate the gentle dissolution of pomelo flavor and functional components, avoiding the release of bitter substances and the degradation of heat-sensitive components. A β-cyclodextrin encapsulation technique is used to selectively encapsulate bitter substances such as naringin and limonene, achieving debittering without loss of functional components and flavor. A freeze-sedimentation process is used to fully extract unstable substances and easily crystallized components that are difficult to settle at room temperature, further improving shelf-life stability. The pomelo rice wine prepared by this invention has the advantages of a non-bitter taste, high stability, and high flavonoid content, making it easy to achieve large-scale mass production.

Problem: To provide an off-flavor reducer that reduces off-flavors from bitter substances and seasonings, and to provide a food or beverage product that has reduced off-flavors as a result of adding the off-flavor reducer. Solution: Provided is an off-flavor reducer that contains ergothioneine as an active ingredient. A food or beverage product containing ergothioneine as a bitterness reducer has reduced bitterness, seasonings having a pungent taste have reduced pungency, and the beany taste of soymilk and the like can be reduced.

This invention relates to the field of functional beverages and traditional Chinese medicine health products, and discloses a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, as well as its preparation process. The optimal formula of the raw materials for the plant-based beverage is as follows: 10 grams of dandelion; 10 grams of purslane; 3 grams of black tea; 20 grams of Poria cocos; and 20 grams of apple. Among them, dandelion is the core ingredient for clearing heat and removing dampness, directly clearing liver and stomach heat to treat the root cause of bitter taste; purslane has antibacterial and anti-inflammatory properties, targeting and inhibiting harmful bacteria in the oral cavity to reduce odor; Poria cocos can strengthen the spleen and remove dampness, blocking the upward flow of dampness and turbidity that causes halitosis; black tea neutralizes the bitterness of the raw materials and provides tea polyphenols and theaflavins to assist in antibacterial activity, while also astringing oral odor; apple has a sweet and sour taste that balances the flavor, and pectin absorbs residual odor, improving drinking compliance. Through the synergistic combination of the five raw materials, the plant-based beverage can clear liver and stomach heat and spleen and stomach dampness from the root, while inhibiting harmful bacteria in the oral cavity and intestines, thereby reducing halitosis and bitter taste, and achieving a rapid and lasting therapeutic effect on bitter taste and halitosis.

The application provides a kind of umami peptide derived from Apostichopus japonicus, amino acid sequence is any one of Glu-Gly-Ala-Thr (EGAT), Gly-Ala-Asp-Ala (GADA), Asp-Ser-Ala-Thr (DSAT), Asp-Ser-Thr-Thr (DSTT) or Ser-Ser-Ala-Glu (SSAE).The application also provides the preparation method, identification method and application of the umami peptide.The application adopts step-by-step enzymatic hydrolysis method, through raw material pretreatment, Alcalase enzyme first-step enzymatic hydrolysis, flavourzyme second-step enzymatic hydrolysis, sterilization centrifugation, ultrafiltration separation, gel chromatography separation and purification steps, to obtain umami peptide;through the integration identification strategy of "electronic tongue preliminary screening-peptide sequence identification-virtual screening-molecular docking simulation-electronic tongue taste verification", five tetrapeptides with umami activity EGAT, GADA, DSAT, DSTT and SAEA are identified from Apostichopus japonicus protease hydrolysate for the first time, which have small molecular weight, confirmed to have pure umami, and weak bitter taste, sour taste and other undesirable flavors;the umami peptide can be used for preparing food condiment, nutritional enhancer or flavor enhancer;belongs to the field of food science and bioactive peptide technology.

The presently disclosed subject matter relates to methods of screening raw materials and pet food products to manufacture a palatable pet food product. The presently disclosed subject matter also relates to methods for identifying compounds that modulate the activity and / or expression of a bitter taste receptor.

The purpose of the present invention is to provide an oil-in-water-type emulsion that, by simply adding a small amount thereof, is capable of imparting an oily taste that is a flavor characteristic, such as fat-like richness or fat-like body, and reducing bitterness. It has been found that it is possible to impart an oily taste that is a flavor characteristic, such as fat-like richness or fat-like body, and reduce bitterness, even when a free fatty acid is contained, by using an oil-in-water-type emulsion that contains an oily material containing a free fatty acid, an easily water-soluble substance, water, and a protein material having specific properties, and that has an emulsion particle size of at most 100 nm.

To provide a non-alcoholic beer-flavored beverage that excels in crisp bitterness and mild acidity. [Solution] A beer-flavored beverage having an alcohol content of less than 1.0 v / v% and a β-caryophyllene content of 1 mg / L or more.

This invention relates to the field of sleep-aiding health food technology, and discloses a nano-dietary polyphenol beverage, its production method, and its application. The production method is as follows: Cyclodextrin, skim milk powder, and sodium caseinate are added to hot water at a temperature of 50-60°C and stirred until dissolved to obtain liquid 1; oligosaccharides and dietary plant polyphenols are added to hot water at a temperature of 60-80°C until fully dissolved, and the pH is adjusted to 6.2-6.8 to obtain liquid 2; while stirring, liquid 1 is heated to 85-95°C and kept at this temperature for 10-20 minutes. Then, while still stirring, liquid 2 and liquid 3 (formed from pre-dissolved ascorbic acid, sodium citrate, and concentrated fruit juice) are successively added to the kept-temperature liquid 1. Water is added to make up the difference, stirring is maintained, and after cooling, filtration, bottling, and sterilization, the dietary polyphenol beverage is obtained. This application solves the problem of bitter taste in high-polyphenol content beverages, improves the bioavailability of polyphenols, and has the effect of improving sleep quality.

The present disclosure generally relates to mogroside compositions useful for improving the flavor of certain fruit juice compositions that have certain undesirable flavors, such as excessive astringency, bitterness, or sourness, or insufficient sweetness or mouthfeel. In some embodiments, the mogroside composition is monk fruit juice or monk fruit juice concentrate. In some embodiments, the mogroside composition comprises mogroside V, and, optionally, one or more other naturally occurring mogrosides.

This invention relates to the field of animal repellency and biological protection technology, and discloses an outdoor animal repellent and its preparation method. The repellent is composed of the following raw materials in the indicated mass percentages: 10%-30% olfactory repellent component, 5%-20% gustatory repellent component, 10%-25% tactile repellent component, 0.5%-5% spray adjuvant, 0.1%-2% thickener, 0.1%-1% preservative, and the balance being water. This outdoor animal repellent and its preparation method releases a natural plant essential oil scent that animals find repulsive from the olfactory layer, forming the first chemical warning barrier. The gustatory layer immediately releases a strong bitter or spicy taste when animals bite, producing an unpleasant mouthfeel. The tactile layer stimulates the mucous membranes of the animal's mouth or snout with micron-sized sharp particles, causing mild but non-harmful tactile discomfort. The synergistic effect of these three layers not only significantly improves the repellency effect, but also greatly reduces the accidental injury rate to non-target animals through the rational selection of each component raw material, solving the industry pain point that existing broad-spectrum repellents cannot distinguish between friend and foe.

The application discloses a kind of fritillaria cirrhosa powder for moistening lung and relieving cough and a preparation method thereof, and belongs to the technical field of traditional Chinese medicine.The method comprises the following steps: taking a proper amount of fritillaria cirrhosa with uniform size after cleaning and selecting, and adding a mixture of snow pear and tender honey in a proportion of 1:1; taking snow pear, washing, removing core and peel, squeezing juice, and filtering to obtain snow pear juice; taking honey, adding about 20% water, heating to boiling, keeping a state of slight boiling on low heat, until the honey is slightly sticky when twisted by hand, the color has no obvious change, and no white silk appears between two fingers; mixing the snow pear juice and tender honey in a mass ratio of 10:3 to obtain the product; uniformly mixing, soaking at a temperature of 40-45℃ until the juice is absorbed, and drying at a temperature of 50-55℃; the alkaloid retention rate of the application is more than 95%, the batch consistency is good, and the effect is better; the prepared fritillaria cirrhosa powder has a slight smell, a sweet and slightly bitter taste, and the functions of clearing heat and moistening lung, resolving phlegm and relieving cough, resolving mass and eliminating sore.