42 results about "Cherry flavor" patented technology

The invention discloses an amisulpride tablet and a method for preparing the same. The amisulpride tablet comprises raw materials and excipients, and is characterized in that film coating is carried out on the surfaces of the amisulpride tablet by the aid of film coating premixes; the film coating premixes comprise opadry gastric-soluble coating powder and flavoring agents; the flavoring agents comprise sweeteners, taste masking agents and aromatizers; the sweeteners are selected from a type of aspartame and acesulfame potassium; each taste masking agent is sodium chloride; the aromatizers are selected from a type of cherry flavor essence, apple flavor essence, honey peach flavor essence, sweet orange flavor essence, strawberry flavor essence and mint flavor essence. The amisulpride tablet and the method have the advantages that film coating is carried out on the amisulpride tablet, accordingly, bitter taste of amisulpride can be masked to a certain extent while the stability of the amisulpride tablet which is a medicine is improved, the medication compliance of patients can be improved, and medicine taking pretending possibility of the patients can be reduced to a certain extent; usage of lubricants is controlled, accordingly, the dissolution of the medicine can be greatly improved, and the medicine can be stably and quickly released in bodies.

The invention discloses a rose jam with a cherry flavor. The rose jam with the cherry flavor is characterized by being prepared from the following raw materials in parts by weight: 30-40 parts of rose petals, 20-30 parts of brown sugar, 10-20 parts of honey, 10-20 parts of xylitol, 5-10 parts of cherry juice, 1-5 parts of black sesame seeds and 1-5 parts of plum pulp. In the invention, fruit components are added in the rose jam so that the rose jam is sour, sweet and delicious, is better in taste, and is richer in nutrition. The xylitol and the honey are used in place of part of the brown sugar, so that the rose jam has a moderate sweetness and is more healthy.

The invention discloses a special self-controlled multi-stage-releasing biological source physiological regulation antistaling agent for cherries. The regulation antistaling agent is prepared by the following steps: step 1, preparing a porous quick-release starch physiological regulation antistaling agent used in the first stage; step 2, preparing a porous starch water soluble hole controlled release physiological regulation antistaling agent used in the second stage; step 3, preparing a porous starch swelling hole controlled release physiological regulation antistaling agent used in the third stage; and step 4, mixing the antistaling agents prepared in the step 1 to step 3 according to weight ratio of (1 to 2 to 3)-(1 to 2 to 5) and packing into small packages to obtain the antistaling agent. The special antistaling agent has the advantages of being efficient, free from pollution, good in antistaling effect and free from influence on the cherry flavor.

The invention discloses a method for producing canned cherry in syrup and belongs to the field of food processing. The method for producing the canned cherry in syrup is characterized by comprising processing technological processes of raw material selection, raw material processing, pre-cooking, canning, exhausting and sealing, sterilization, cooling and product finishing. The method for producing the canned cherry in syrup has the advantages that the product produced by means of the method is red, pulp is neither too hard nor too soft and has unique cherry flavor, juice is sweet as honey, and the canned cherry in syrup is an excellent cool and refreshing thirst-quenching product, facilitates promotion of the regeneration effect of hemoglobin, has a function of regulating middle energizer and benefiting spleen, has better treating effects of regulating qi, activating blood, calming the liver and removing heat and has the effects of regulating middle energizer, tonifying qi, dispelling wind and eliminating dampness.

The invention discloses cherry Maotai-flavor Baijiu and a preparation method thereof. The preparation method comprises the following steps: preparing materials: based on mass percent, weighing 85 percent to 90 percent of sorghum and 10 percent to 15 percent of wheat as raw materials; based on mass percent, weighing 18 percent to 22 percent of rhizopus oryzae bran koji, 45 percent to 50 percent of aroma-producing yeast and 30 percent to 35 percent of lactic acid bacteria bran koji as auxiliary materials; weighing cherries which account for 3 percent to 7 percent of the mass of the sorghum for later use; after moistening the materials, steaming the materials under the pressure of 0.4MPa to 0.5MPa; after spreading and cooling the cooked materials, uniformly mixing the materials with a cherry mixture; after uniformly mixing with the auxiliary materials, accumulating and fermenting; putting the materials into a cellar and distilling to obtain the cherry Maotai-flavor Baijiu. The Baijiu prepared by the process has a cherry flavor, has a good Maotai flavor and a full wine body, is mellow and soft, and has an abundant taste. The Baijiu prepared by the preparation method contains ligustrazine, chitin, maltol, borneol, 2-furancarboxylic acid, ferulic acid and the like, and has a health-care effect. According to the cherry Maotai-flavor Baijiu and the preparation method thereof, the reinvestment is reduced, so that a whole production process is simple to operate, the cost is low, the period is short, and popularization is easy .

The invention relates to cherry flavoring essence for oily printing ink. The cherry flavoring essence is prepared from the raw materials in percentage by weight: 5 to 20 percent of cherry essence, 50 to 80 percent of maltodextrin and 5 to 30 percent of starch sodium octenylsuccinate, wherein the cherry essence is prepared from butyl acetate, ethyl acetate, geranyl acetate, butanol, hexanol, benzaldehyde, hexanal, maltol, trans-2-hexenoic aldehyde, linalool oxide, vanillin, beta-ionone, orange oil Brasil and glyceryl triacetate. The invention also provides a preparation method for the cherry flavoring essence for the oily printing ink. According to the preparation method, the granular cherry flavoring essence is prepared through uniformly mixing the cherry essence with maltodextrin, starch sodium octenylsuccinate and deionized water, carrying out homogenizing emulsification, and then, carrying out spray drying, thus, the perfume retaining effect and oil solubility of the flavoring essence are improved, and the flavoring essence can be applicable to the perfuming of the oily printing ink. The cherry flavoring essence for the oily printing ink, prepared by the preparation method, is rich and vivid in perfume, high in natural feeling and lasting in perfume retaining.

The invention discloses a cherry jelly and a preparation process thereof, belonging to the technical field of food processing. In the preparation process of the cherry jelly, the cherry jelly is prepared by taking cherries a main raw material through the steps of selecting materials, crushing and juicing, filtering, concentrating, canning and sealing, sterilizing, cooling and the like. The cherry jelly is prepared with a simple preparation process, contains no essences and pigments, is suitable for being made at home, has the advantages of light yellow and uniform color, elasticity, sweet and soft mouthfeel, typical cherry flavor and broad applicable crowds, and meets market demands.

This invention is a new and distinct sweet cherry tree variety denominated ‘IFG Cher-four’. The new sweet cherry is characterized by producing medium size blushed fruits having flat-round shape. Fruits ripen early about thirteen to seventeen days ahead of the ‘Rainier’ variety. The ‘IFG Cher-four’ has medium firm, medium acid fruit with a good cherry flavor. Fruits are tolerant of rain induced cracking. The tree has a low chilling requirement, about 300 to 400 chill hours.

The invention belongs to the technical field of beer brewing, and discloses a cherry beer and a preparation method thereof. According to the invention, a part of monascus, inorganic salt and amino acid are firstly reacted with cherry juice, the reacted cherry juice is added into the beer in a post-fermentation starting stage, meanwhile, the rest of monascus, inorganic salt, amino acid and yeast jointly carry out main fermentation on the beer, the mixed liquid after completing the main fermentation and the cherry juice after the reaction are jointly subjected to post-fermentation, the obtained cherry beer has obvious beer flavor and rich cherry fragrance, the beer flavor and the cherry fragrance are mutually coordinated, the loss of the cherry flavor is slow during the storage period, and the shelf life is prolonged.

The invention discloses a cherry flavored grapefruit vinegar drink. The drink is characterized by being prepared from the following raw materials in parts by weight: 180-200 parts of grapefruit pulp, 40-50 parts of glutinous rice, 40-50 parts of cherry fruit, 10-15 parts of hami mellon fruit, 6-7 parts of radix pseudostellariae, 8-10 parts of longan pulp, 12-16 parts of cabbage juice and 6-9 parts of agaric powder. The drink is rich in nutrition, sour, sweet and refresh, has the flavor of cherry and grapefruit vinegar, and has the health effects of tonifying spleen and lung, benefiting vital energy, promoting the production of body fluid, tranquilizing, nourishing blood and the like. Furthermore, according to the preparation process, the technical content and level of grapefruit processing industry to obtain the product in accordance with healthy dietary concept, a new approach is provided to effective utilization of grapefruit resource, and the economic and social benefits of the grapefruit industry can be improved.

The invention discloses Chinese dwarf cherry flavor Maqui berry yogurt and a preparation method thereof. The Chinese dwarf cherry flavor Maqui berry yogurt and the preparation method have the beneficial effects that the Chinese dwarf cherry flavor Maqui berry yogurt is prepared by using Chinese dwarf cherries and Maqui berries as raw materials and simultaneously adding rhizome of mioga ginger and fruit of thatch screwpine; the Chinese dwarf cherry flavor Maqui berry yogurt takes full advantage of the nutritive values of the Chinese dwarf cherries and Maqui berries; through compatibility and synergy of the Chinese dwarf cherries, the Maqui berries and the traditional Chinese medicines, the Chinese dwarf cherry flavor Maqui berry yogurt has the effects of moistening the lung and regenerating body fluid and relieving cough and eliminating phlegm; joint enzymolysis is carried out on the raw materials Chinese dwarf cherries by adopting cellulase, hemicellulase and pectase, thus effectively removing the bitterness of the Chinese dwarf cherries, so that the prepared finished product is fresh, sweet and tasty, has delicate taste, is rich in nutrients, has certain health care functions, is suitable for people of all ages and can achieve the effect of obviously improving the discomfort of people suffering cough with lung heat and sore throats after being eaten for a long term; the preparation process of the Chinese dwarf cherry flavor Maqui berry yogurt is simple, is easy to implement, meets the requirements of current market development and has obvious economic and social benefits.

The invention discloses a sugar-free preserved huyou peel with a cherry flavor. The sugar-free preserved huyou peel is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of huyou peel, 20-30 parts of newtol, 20-30 parts of maltitol, 1.6-2 parts of citric acid, 2.4-3 parts of tea polyphenol, 50-60 parts of cherry, 14-18 parts of mangosteen, 8-10 parts of cocoa bean powder, 6-8 parts of rose powder, 4-6 parts of codonopsis pilosula, 5-9 parts of Chinese herbaceous peony and a proper amount of high-activity dry yeast of angel wine yeast. The preserved huyou peel is produced by a functional sweetener instead of sucrose and maltose, so that the sugar content in the preserved huyou peel can be effectively reduced, and conforms to the requirements of sugar-free food; a high-pressure and low-temperature sugar-soaking environment is adopted in the preparation process; the preserved huyou peel can be relatively good in mouthfeel; and due to the added raw materials such as the cherry, the mangosteen and the codonopsis pilosula, the preserved huyou peel has the cherry flavor and also has a certain health efficacy.

The invention relates to fruit and vegetable composite cherry flavored beer. The fruit and vegetable composite cherry flavored beer comprises the following raw materials in percentage by weight of 30-40 percent of water, 15-25 percent of barley malt, 10-15 percent of wheat malt, 15-20 percent of cherry juice, 2-4 percent of white granulated sugar, 0.1-0.3 percent of hops, 0.2-0.4 percent of yeast, 10-15 percent of blackcurrant juice, 10-15 percent of blueberry juice and 0.3-0.6 percent of black carrot juice. According to the fruit and vegetable composite cherry flavored beer, NFC fruit juice is added, the addition amount of the fruit juice reaches 33%, no essence or pigment is added, and pure natural fermentation is performed, so that the fruit and vegetable composite cherry flavored beer has unique fragrance, and the color of the beer is improved.

A preparation method for cherry-flavored fried dough twists comprises the following steps: washing cherries, removing cherry kernels, and atomizing the cherries into dry powder; grinding rice into rice flour, and putting the following components in parts by weight into a stirring machine: 35-60 parts of rice flour, 15-30 parts of dry cherry powder, 3-10 parts of cherry concentrated juice, 1-9 parts of drinking water, 0.02-0.08 part of citric acid, 1-5 parts of pectin, 0.1-1 part of sucralose, 0.2-0.5 part of baking powder and 0.05-0.1 part of cherry essence; extruding out cylindrical strips, half folding the cylindrical strips and twisting to form fried dough twist-shaped preforms; brushing the outer surfaces of the fried dough twist-shaped preforms with a layer of edible oil; putting the fried dough twist-shaped preforms into an oven for baking for 10-15 minutes at 110-160 DEG C and carrying out vacuum packaging after cooling. The cherry-flavored fried dough twists prepared through the preparation method have the advantages as follows: high temperature frying is not required, lots of flour, eggs and corn flour are not added, low fat, low protein and low grease can be realized effectively and the cherry-flavored fried dough twists are more healthy, environment-friendly and beneficial to health preservation.

Provided are a cherry-flavored nano fishbone granule biscuit and a making method thereof. Firstly, a nano fishbone granule suspension is prepared, the granule size of the suspension is 100-700 nm, then the suspension is added into a cherry-containing raw biscuit base for making, and then baking is performed to obtain the cherry-flavored nano fishbone granule biscuit. Compared with a traditional biscuit, the made cherry-flavored nano fishbone granule biscuit contains nano fishbone granules, is rich in vitamin D, has a synergic calcium supplementing effect and can effectively utilize aquatic product processing leftovers. In addition, the biscuit is high in acceptability and simple in process. The cherry-flavored nano fishbone granule biscuit can be used in the field of food nutrition, calcium supplementation and the like.

The invention discloses a preparing method of a Chinese cherry tea-colored crystal and belongs to the technical field of food processing. The method is characterized by comprising the manufacturing process flows of material selection, blending, granulation, drying, grading, packaging and finished product obtaining. The preparing method of the Chinese cherry tea-colored crystal has the advantages that the product is granular, has a unique Chinese cherry flavor, is beneficial for promoting regenerative action of hemoglobin and has the efficacy of regulating middle energizer, benefiting spleen, tonifying qi, dispelling wind and eliminating dampness as well as good efficacy of regulating qi and activating blood and calming liver and removing heat. The Chinese cherry tea-colored crystal is green health food which is economic, delicious and nutritious.

The invention discloses brown cherry flavored sour goat milk and a preparation technology thereof. Fresh goat milk or goat milk powder is used as a raw material, large cherries which are special localproducts of Yantai are fermented with lactic acid bacteria, the brown cherry flavored sour goat milk is prepared, and the sour goat milk is unique in flavor and fine in mouth feel and has favorable mutton smell removing effects. Brown cherry fruit pulp after microwave treatment is added to the goat milk, so that the quality problems of flocculation, layering and the like of the sour goat milk caused by addition of the brown cherry fruit pulp are effectively solved. The brown cherry fruit pulp is added to the raw materials, so that the mutton taste in the goat milk can be further concealed, the flavor of the sour goat milk can be improved, and besides, nutrient substances of vitamins and the like in the sour goat milk can be increased. A certain quantity of calcium lactate is added duringfermentation, so that the viscosity of the sour goat milk and the hardness of curds can be improved, and the mouth feel of the sour goat milk can be greatly improved.

This invention is a new and distinct sweet cherry plant denominated ‘IFG Cher-eight’. The new sweet cherry plant ‘IFG Cher-eight’ is characterized by producing large size medium dark red fruits having reniform shape. Fruits ripen early, have medium firm, medium acid fruit with a good cherry flavor and strong stem attachment. ‘IFG Cher-eight’ has a low chilling requirement and produces a high percentage of marketable fruit in warm climates.

The invention discloses cherry-flavored moon cakes. The cherry-flavored moon cakes comprise moon cake skin and moon cake stuffing in a ratio of 2:8, wherein the moon cake skin comprises 40 to 50kg of weak strength flour, 12 to 14kg of unboiled oil, 24.25 to 25.25kg of maltitol syrup, 0.5 to 0.75kg of alkaline water and 8 to 10kg of fresh egg yolk; and the moon cake stuffing comprises 200 to 300kg of cherry fruit extract and 150 to 250kg of rose petal extract. The moon cakes have unique taste and rich nutrition; moreover, cherries and rose petals have multiple health-care effects; and the moon cakes have multiple health-care effects, and have the effects of promoting sanguification, nourishing skin, clearing wind-damp, preventing and treating measles, preventing angiosclerosis, nourishing, whitening, promoting the secretion of saliva or body fluid, moistening dryness, enriching blood, soothing nerves and the like.

The invention relates to instant noodles and particularly relates to cherry flavored instant noodles and a preparation method thereof. Powdered milk is taken as a raw material to prepare a powder bag, 2-4 parts of cherry petals and 2-4 parts of cherry pulp particles are taken as raw materials to prepare a dry material bag, noodle cake takes 20-30 parts of cherry leaf powder, 50-60 parts of wheat powder and 5-10 parts of gluten protein powder as raw materials, and after the prepared instant noodles are brewed by boiled water, the noodle cake is green, soup is milk white due to the powdered milk bag, the cherry pulp particles are recovered after absorbing water and are bright red, the cherry petals are unfolded to float above the noodle cake, and not only is the color attractive, but also the milk is mixed with flowery flavor to form the special flavor, so that the instant noodles are purely natural, green, healthy, and nutritional.

The invention discloses a compound beverage formula of corn pulp and cherry, which is prepared from the following raw materials with important component percentages: 35%-45% of sweet corn syrup, 15%-25% of cherry juice, 30.2% of carrot pulp, yellow Peach pulp 19.1%, apple juice 10%, stabilizer 0.1%~1%. The corn pulp and cherry compound beverage formula of the present invention uses sweet corn as the main raw material, and adds carrot pulp, yellow peach pulp, and concentrated apple juice to make a slurry-like turbid beverage with more reasonable nutrition; and the taste is blended with cherries , the eating effect is better; while giving people a sense of satiety, it can also provide more comprehensive nutrition and less calories.

The invention provides a cherry flavor food additive, which comprises the following components by percentage: 0.5-1.5 parts of benzaldehyde, 0.2-0.4 part of methylbenzaldehyde, 2-3.5 parts of glyceryl acetal, 0.2-0.5 part of ethyl laurate, 0.5-0.8 part of butanedione, 0.2-0.7 part of butyl butyrate, 0.3-1.2 parts of methyl heptine carbonate, 0.05-1.05 parts of anisyl acetate, 0.5-2.5 parts of ethyl vanillin, 1-3 parts of ethyl butyrate, 25-35 parts of bitter almond oil, 0.5-2.5 parts of cognac oil, and a proper amount of alcohol. The food additive provided by the invention is conducive to food processing operation, and meets the needs of different groups of people.

This invention is a new and distinct sweet cherry tree variety denominated ‘IFG Cher-three’. The new sweet cherry tree is characterized by producing medium sized dark red fruits having reniform shape. Fruits ripen early about three to five days ahead of the ‘Brooks’ variety. The ‘IFG Cher-three’ has very firm, medium acid fruit with a good cherry flavor. Fruits are tolerant of rain induced cracking and high temperature induced double fruit. The tree has a low chilling requirement slightly lower than the ‘Brooks’ variety.

This invention is a new and distinct sweet cherry tree denominated ‘IFG Cher-nine’. The new sweet cherry tree is characterized by producing early ripening medium size dark red fruits having a reniform shape. Fruits ripen early and are very firm, with medium acid fruit with a good cherry flavor. Fruits are tolerant of rain induced cracking. The tree has a low chilling requirement of about 300 to 400 hours. It produces few doubled and spurred fruits.

The invention relates to cherry-flavored shortbread and a making method thereof. The cherry-flavored shortbread is made from the following materials: cherry pulp, low-gluten flour, pipe fish oil, sesame seed oil, cooking wine, pork chop soup, nutrient condiments, and red ginger powder; the making method includes the steps of (1), preparing the cherry pulp; (2), preparing the nutrient condiments; (3), mixing the materials and making dough; (4), cutting the dough into shape, and baking to obtain the shortbread. The cherry pulp is used as the raw material to the shortbread and is added with the nutrient condiments such as black bean powder, sea cucumber polypeptide and cassia powder, crispy soft flour is mixed with the materials and baked to obtain the shortbread, the shortbread has aftertaste and rich nutrition, maximally avoid the loss of nutrients, and meets the concept of modern production of healthy and nutrient foods; the making method is simple and facilitates standardized production.

This invention is a new and distinct sweet cherry tree denominated ‘IFG Cher-five’. The new sweet cherry tree is characterized by producing large size dark red fruits having flat-round shape. Fruits ripen early about Apr. 25, 2014 in Delano Calif. The ‘IFG Cher-five’ has firm, medium acid fruit with an excellent cherry flavor. Fruits are tolerant of rain induced cracking, and high temperature induced doubling.

The invention relates to a cherry pudding powder which is prepared from the following components in percentage by weight: 40-50% of white granulated sugar, 20-30% of milk powder, 10-15% of egg white powder, 8-12% of cherry powder, 2.3-2.5% of konjac glucomannan, 1.6-1.8% of carrageenin, 0.6-0.8% of sucrose ester and 0.04-0.06% of monascus red. The pudding powder is prepared by the following steps: proportioning, mixing, microwave sterilization and packaging. The cherry pudding prepared from the cherry pudding powder has the advantages of seductive appearance, smooth and delicate mouthfeel, thick milk flavor, fresh cherry flavor and no peculiar smell. The pudding preparation method is simple and convenient, and saves both time and labor; and the proportioning process is completed by adding a certain amount of pure water into the cherry pudding powder, thereby avoiding the inconvenience of weighing, mixing and preparing every component in the proportioning process, and greatly simplifying the proportioning procedure. The product is powdery, and thus, is easier to store and preserve.

The invention relates to a cherry-flavored lotus rhizome juice. The cherry-flavored lotus rhizome juice is composed of lotus rhizome, cherry, water chestnut, distilled water and rock sugar. The cherry-flavored lotus rhizome juice has the advantages of simple process, reasonable formula and comprehensive nutrition, has functions of promoting metabolism, nourishing yin and blood, nourishing deficiency of internal organs, and strengthening muscles and bones, and is inappropriate for diabetes patient.

The invention discloses a preparing method of a Chinese cherry tea-colored crystal and belongs to the technical field of food processing. The method is characterized by comprising the manufacturing process flows of material selection, blending, granulation, drying, grading, packaging and product finishing. The preparing method of the Chinese cherry tea-colored crystal has the advantages that the product is granular, has a unique Chinese cherry flavor, is fragrant and unique as well as rich in amino acid, organic acid, vitamin C and the like, is beneficial for regulating and balancing blood lipid, enhancing calcium absorption and promoting child development and digestion and has the efficacy of eliminating summer-heat by cooling, activating and replenishing blood and beautifying. The Chinese cherry tea-colored crystal is convenient to eat and suitable for people of all ages.