171 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 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 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 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 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.

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 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

The invention belongs to the technical field of food processing, and particularly relates to a multi-source protein extract composite flavoring base material as well as preparation and application thereof. The multi-source protein extract composite flavoring base material contains 30-60 parts by weight of a yeast extract, 8-25 parts by weight of a plant peptide composition, glucose and a vegetable extract. By combining various plant peptides with the yeast extract and matching with the natural vegetable extract, not only are the defects of a single raw material in taste, aroma and color overcome, but also the contents of umami amino acids and sweet amino acids in the multi-source protein extract composite flavor base material are increased, the content of bitter amino acids is reduced, and the taste of the multi-source protein extract composite flavor base material is improved. The bad flavor caused by multiple proteins is improved.

The application discloses a Paecilomyces hepiali Cs-4 fermentation extract beverage and a preparation method thereof, relates to the technical development field of functional beverages, and comprises the following raw materials in parts by weight: 80-120 parts of a fermentation extract liquid concentrated from a Paecilomyces hepiali Cs-4 fermentation filtrate, 50-120 parts of a medicinal and edible Chinese herbal medicine extract liquid, 5-10 parts of a sweetening agent, and 0.03-0.1 parts of an acidity regulator. The Paecilomyces hepiali Cs-4 fermentation extract beverage provided by the application eliminates the unique bitter taste of Paecilomyces hepiali Cs-4 fermentation products, so that the product has a refreshing taste feature, no bitter taste in the mouth, a sweet aftertaste, and the palatability and market acceptance of the product are significantly improved. Meanwhile, an advanced mild extraction process is adopted, active effective components in the Cs-4 fermentation products are maximally reserved, the large-scale production demand can be met, and the market prospect is wide.

The present disclosure generally relates to certain unsaturated fatty acids and their use to modify the taste of a composition, such as reducing the bitter taste. In some aspects, the disclosure provides compositions that include such unsaturated fatty acids. In some embodiments, the compositions are ingestible compositions, including, such as packaged food or beverage products. In some other aspects, the disclosure provides uses of the unsaturated fatty acid, and related methods, for reducing a bitter taste of an ingestible composition, such as an ingestible composition for use in a food, beverage, oral care, nutraceutical, or pharmaceutical product.

The invention belongs to the technical field of protein beverages, and particularly relates to a composite peptide beverage and a preparation process thereof. The active ingredients of the drink comprise calf thymosin, cattle spleen protein peptide, hemoglobin peptide, bone collagen peptide and collagen peptide in a weight ratio of (2-3): 1: 1: 1: 1. The pH value of the system is adjusted to 3.5-4.5, so that each peptide molecule is positively charged under the acidic condition, the electrostatic repulsion and hydration among molecules are enhanced, and bitter groups are effectively masked. The flavoring agent is compounded by DL-malic acid, crystalline fructose, xylitol and sucralose according to the weight ratio of (0.6-1): 1: 0.4: (0.03-0.04), and the sour and sweet taste and flavor coordination are synergistically improved. The preparation method comprises the following steps: dissolving the DL-malic acid in purified water, dissolving the uniformly mixed active components in purified water at 40-60 DEG C, respectively adding other flavoring agents, stabilizing agents and essence, and finally filtering to obtain the product. The problem of bad flavor of the peptide is solved, so that the beverage is appropriate in taste, harmonious in flavor and easy to accept.

To provide a Chinese medicine preparation reduced in bitter taste.SOLUTION: The Chinese herbal medicine extract preparation which contains a Chinese herbal medicine extract and a citrus perfume and is drunk by dissolving in water is excellent in the effect of reducing the bitterness of the Chinese herbal medicine extract.SELECTED DRAWING: None

The invention discloses an apple polyphenol-stevioside composite flavoring agent, and belongs to the technical field of food processing. The compound flavoring agent is prepared from the following raw materials in parts by weight: 110 to 120 parts of maltitol, 4 to 7 parts of stevioside and 7 to 10 parts of apple polyphenol. According to the compound flavoring agent disclosed by the invention, through the synergistic effect of the apple polyphenol and the stevioside, the mouth feel defects that the stevioside is obvious in bitter taste and lags behind the sweet taste are effectively overcome, and the mouth feel experience is remarkably improved. And the product has an antioxidant function, is endowed with a healthy additional value, and conforms to the requirements of the market on functional food additives. Meanwhile, the preparation process is optimized, high uniformity and stability of the product are ensured, the product can keep excellent performance in multiple scenes such as beverages and baked food, the problem that the application scene of the prior art is limited is solved, and a new solution is provided for developing broad-spectrum food additives with excellent taste and multiple functions.

This invention provides a cooling agent for preparing chilled coconut beverages and its application. The cooling agent comprises Givaudan CA-900-415-04, Givaudan A46-00602-04, and Provita flavoring TPMC61477. To overcome the problems of commonly used cooling agents in the prior art, such as menthol and related derivatives, including insufficient duration of cooling effect, strong odor accompanied by bitterness, serious impact on the coconut flavor of coconut beverages, and strong irritation, this invention creatively provides a cooling agent in which all components are food-grade, safe, and non-irritating; it has no minty taste or off-flavors, preserving the coconut flavor to the maximum extent; the three components work synergistically to improve the cooling sensation of the beverage and maintain its duration.

The application discloses a pure oat-based fermented beverage and a preparation method thereof, and belongs to the technical fields of microorganisms and fermentation. The pure oat beverage is used as a fermentation raw material, and lactococcus lactis is added to perform fermentation, so that the content of beta-glucan in the oat beverage is increased by 40% to 70%, and the taste of the oat beverage is improved. The ratio of sweet amino acids to bitter amino acids is (1-1.2):1. Compared with other similar products obtained by fermentation of pure plant bases, the product is natural and delicious, has a long survival time in storage, does not need complex processes and expensive equipment, has low product manufacturing cost, and has good practical value and application prospect.

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.