254 results about "Flavor" patented technology

The invention relates to an intelligent lean optimization method and system for a food raw material formula and a medium, and the method comprises the following steps: building a problem according to a user demand, and inputting the problem into a large model; analyzing the large model according to answers output by the questions to obtain food raw material formula knowledge; structuring the food raw material formula knowledge and establishing a knowledge graph; and according to the taste relation in the knowledge graph and the food raw material dosage, calculating to obtain a corresponding product flavor index, and combining a deep reinforcement learning algorithm to dynamically adjust the food raw material dosage through iteration to realize multi-target optimization of the product flavor index, so that the optimized product flavor index is matched with a preset target value. Compared with the prior art, the accuracy and richness of the obtained food raw material formula knowledge are improved, the complex and changeable market requirements can be met, and the efficiency and precision of food raw material formula optimization are remarkably improved.

The invention discloses a quality mining and evaluation method of a wolfberry characteristic flavor nourishment, and relates to the technical field of food quality analysis and sensory evaluation, and the method comprises the following steps: S1, carrying out non-targeted analysis on the wolfberry characteristic flavor nourishment by adopting headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and obtaining original abundance data of the volatile compound. According to the quality mining and evaluation method for the Chinese wolfberry characteristic flavor nourishment, accurate identification and quantitative evaluation of key flavor substances in the Chinese wolfberry characteristic flavor nourishment are realized by establishing a flavor contribution potential index model and combining a dual verification mechanism. According to the method, the limitation that only a single chemical component is concerned or actual sensory experience is ignored is solved, and the accuracy and reliability of flavor component screening are improved by integrating multi-dimensional parameters such as instrument response intensity, human olfaction threshold and matrix release characteristics and through cross validation of a gas chromatography-olfaction technology and a standard substance addition experiment.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

The invention discloses a Baijiu blending big data analysis decision system and method, and belongs to the technical field of intelligent food manufacturing and flavor modeling. Physicochemical indexes, gas chromatography-mass spectrometry, sensory evaluation and historical proportioning schemes of multiple batches of raw wine are collected, and a heterogeneous flavor original data set is constructed; performing unified feature extraction and vectorization processing on the data to generate a flavor multi-modal feature matrix; constructing a flavor mapping map based on an attention mechanism, and extracting key flavor contribution features; using the target flavor label to guide a neural generation network to generate a wine base combination candidate set, and outputting a matching suggestion; performing subjective consistency scoring through a flavor simulation model and an expert scoring discrimination model, and screening an optimal matching scheme; the method has the advantages of being high in modeling precision, high in sensory consistency, high in blending efficiency and the like, and is suitable for intelligent matching design and personalized seasoning optimization of complex flavor products.

The utility model relates to the technical field of production of flavors and fragrances, and discloses a storage box for production of flavors and fragrances, which comprises a box body, a cover body is rotatably mounted on the outer side of the box body, and a tank body for storing flavors is arranged in the box body; pressure is applied to the limiting rods through the springs, the tank bodies are tightly attached to the interiors of the clamping grooves, the phenomenon that the tank bodies are unstable due to the fact that gaps exist between the clamping grooves and the tank bodies is avoided, then the reeds are clamped into the corresponding inserting grooves according to the gaps between the adjacent tank bodies, and when the first protection plate and the second protection plate are subjected to pressure, the tank bodies are prevented from falling off. The rotating rods are driven to rotate and move on the connecting rods at the same time, the reeds are compressed when the rotating rods rotate, the pressure between the first protection plates and the second protection plates is relieved through contraction of the reeds, and therefore the situation that adjacent tank bodies collide and are damaged is avoided; and the essence is prevented from deteriorating due to light irradiation during storage.

The invention discloses a fish hydrolyzed collagen peptide-based flavor beverage and a preparation method thereof, and relates to the technical field of food beverages. The flavored beverage comprises the following raw materials: fish hydrolyzed collagen peptide, a compound flavor modification stabilizer, a compound sweetening agent, concentrated fruit and vegetable juice, casein phosphopeptides, VC magnesium phosphate, zinc lactate, a low-nucleic-acid yeast extract, sodium hyaluronate, an acidity regulator and purified water. The compound flavor modification stabilizer is matched with the low nucleic acid yeast extract to form synergistic flavor regulation and control, the hydrophobic bitter peptide fragment of the fish hydrolyzed collagen peptide and the fishy smell characteristic group are wrapped from the molecular level, and meanwhile, the soft modification on the sensory level is realized through the gamma-aminobutyric acid; the effect of debitterizing and deodorizing without adding artificial essence and a large amount of cane sugar is achieved, the product flavor is natural and harmonious, the sour and sweet taste is palatable, the beverage completely conforms to the current healthy consumption trend of low sugar and no artificial addition, and the problem that the beverage has flavor defects is solved.

The invention discloses a method for analyzing aroma components of cooking wine based on molecular docking and an odor activity value and application. According to the method, cooking wine aroma is taken as a research object, volatile substances are detected by gas chromatography-mass spectrometry (GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and by combining with odor activity value (OAV) analysis, the combining capacity of aroma molecules and olfactory receptors is simulated through molecular docking, characteristic aroma compounds are screened, and the aroma of the cooking wine is detected. And finally, constructing a recombinant aroma model according to the characteristic aroma compounds, carrying out sensory evaluation, and evaluating the aroma similarity of the recombinant aroma model and the natural cooking wine sample to determine the characteristic aroma components of the cooking wine. The method can be used for analyzing aroma substances of cooking wine and performing standardized flavor management.

The invention provides a Chinese and western medicine taste prediction method based on deep learning and a chemical language, and the method comprises the steps: S1, initializing a chemical language pre-training model ChemBERTa based on a RoBERTa architecture, and enabling the model to serve as a semantic encoder for simplifying a molecular linear input specification expression; s2, constructing a standardized medicine taste data set covering the taste information of the traditional Chinese medicine and the western medicine; s3, on the basis of the model framework in the S1, building a basic pre-training model for medicine taste prediction; s4, adopting a transfer learning strategy, and utilizing the medicine taste data set constructed in the S2 to carry out retraining and domain adaptation on the basic pre-training model in the S3 to obtain an intelligent medicine taste prediction model; and S5, predicting the drug taste of the drug molecules by using the model in S4. According to the method, deep semantic modeling of the medicine flavor is achieved, the method is a universal, explainable and extensible medicine flavor intelligent identification technology for Chinese and western medicines, and analysis of compatibility rules of the Chinese and western medicines and clinical precise medication are facilitated.

The application discloses a kind of based on flavoromics's sun vinegar aging period flavor dynamic change analysis method, it is related to flavoromics technical field, to solve the current concentration rainstorm causes the temperature and humidity gradient of inner and outer wall of pottery jar to increase dramatically, causes the technical problem that pottery jar astringency is generated, including the following steps: S100, real-time monitoring and risk assessment of heat and humidity stress;S200, rainstorm event fusion early warning;S300, dynamic deduction and strategy optimization based on digital twinning;S400, dynamic microenvironment blocking control execution;S500, closed-loop feedback based on proxy index;S600, post-evaluation and model optimization.The application realizes early quantitative perception to astringency risk by real-time monitoring and calculating heat and humidity stress index representing ion precipitation driving force, combined with the research and judgment model of early warning confidence of fusion meteorological forecast and real-time data, starts the blocking control system, carries out physical intervention to pottery jar, guarantees the quality stability of sun vinegar in rainy season.

The present invention addresses the problem of providing a cocoa substitute that can be used as a cocoa-derived component substitute, and of providing a novel oily food having a good flavor even when a cocoa-derived component has been reduced. A cocoa substitute satisfying all of the following requirements (1) to (5): (1) containing at least one legumes as a starting material, (2) being a baked product containing a crushed legumes, (3) containing 0.5-3.8 mg / g of free amino acids in a fat-free solid content, and (4) containing the free amino acids in the fat-free solid content satisfying all of the following ratios. (4-1) the sum of isoleucine and leucine is 1-20% by mass (inclusive) in the free amino acids, (4-2) the sum of glutamine and glutamic acid is 3-30% by mass (inclusive) in the free amino acids, (4-3) lysine is 1.5-10% by mass (inclusive) in the free amino acids, and (5) the oil content is 3-30% by mass (inclusive).

To provide a mayonnaise-like food having good flavor and body taste without containing egg.SOLUTION: The present invention is a mayonnaise-like food containing a material derived from seeds, the material having a protein content of 15 to 95 mass% and an oil and fat content of less than 45 mass%. The amount of oil and fat in the material derived from seeds is preferably 2.0 pts. mass or less based on 1 pt. mass of the protein content in the material derived from seeds. As used herein, the term "seeds" refers to edible fruits and seeds that are enclosed in a hard skin or shell, other than beans and grains. Peanuts belong to the family Leguminosae in plant taxonomy, but are treated as seeds because of their high oil content.SELECTED DRAWING: None

The purpose of the present invention is to provide a raw material for improving the persistence of the flavor of a food or beverage. It was found that an oil-in-water emulsion using a protein raw material having a specific property and having an emulsion particle diameter of 100 nm or less has an excellent effect of improving the persistence of the flavor of a food or drink.

The disclosure relates to comestible capsules, methods of making the comestible capsules, and methods of using the comestible capsules food products (e.g., beverages) such as, for example, coffees, teas, refreshers, and waters. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

The invention relates to flavored fruit vinegar and a preparation method thereof, and the flavored fruit vinegar has the beneficial effects that the coexistence of flavor and nutrition is realized through the matching of apples and roxburgh roses; wherein the apple juice is used as a fermentation substrate, so that stable sugar-acid ratio and mellow feeling are provided; the rosa roxburghii tratt greatly enriches active ingredients such as vitamin C, SOD, polyphenol and the like, and lays a health-care foundation of the product. In the fermentation process, the synergistic effect of saccharomycetes, acetic bacteria and lactic acid bacteria is adopted, the saccharomycetes efficiently complete alcoholic fermentation, the acetic bacteria dominate acid production, the lactic acid bacteria not only can generate soft lactic acid, more importantly, metabolites of the lactic acid bacteria can effectively complex and convert tannin astringency in the roxburgh roses, and the taste is fundamentally improved. The final product successfully integrates the mellowness of the apples and the high nutrition of the roxburgh roses and is free of obvious bitter and astringent taste, and the taste, flavor and nutritional value are comprehensively improved.

The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and / or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and / or flavours.

To provide a masking agent for off-flavors and off-odors derived from soy protein that can reduce off-flavors and off-odors derived from soy protein, a method for masking off-flavors and off-odors derived from soy protein, and a method for producing soy protein processed foods. [Solution] A masking agent for off-flavors and off-odors derived from soy protein, which contains yeast extract and fermented flavor liquid.

This invention belongs to the field of fermentation inoculant screening and preparation technology, specifically relating to a method for screening strain combinations for preparing mozzarella cheese, the strain combinations themselves, and their applications. The method of this invention systematically evaluates the fermentation kinetics, texture-forming ability, and flavor characteristics of *Streptococcus salivarius* subspecies *thermophilic*, establishing a dynamic ratio screening method to optimize the strain ratio of *Streptococcus salivarius* subspecies *thermophilic*, thereby improving the product quality and batch stability of mozzarella cheese. This method is particularly suitable for solving textural defects or flavor imbalances caused by improper strain ratios in industrial production, providing technical support for the production of highly consistent mozzarella cheese, and can be widely applied in the processing of cheese products, pizzas, and other frozen foods.

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.

A method of preparing a flavoring composition and composition thereof for imparting citrus juice flavor, taste, and aroma to food stuffs comprising a nano emulsion comprising a mixture of acids, emulsifiers, essential oils, weighting agents, and a thickening and texturizing agent wherein the composition comprises essential oils at 100 to 200 parts per million (ppm); flavor compound mix (selected from a group of recipes) at 50 to 100 ppm, pectin at 0.5 to 1.0 % by weight or 5,000 to 10,000 ppm among other ingredients specific to the type of citrus fruit to be imparted.

The invention relates to the technical field of food processing, and particularly discloses a preparation method of a flavor-enhanced fermented product and an application method for maintaining flavor stability of the flavor-enhanced fermented product in baking of chips. The preparation method comprises the following steps: cooperatively fermenting natural raw materials through multiple strains / enzyme preparations, and carrying out post-treatments such as customized culture medium preparation, controllable fermentation and inactivation, concentration and homogenization to prepare a pasty aroma-enhanced fermentation product rich in flavor precursors such as amino acids and reducing sugar; the preparation method comprises the following steps: diluting into an aqueous solution with a specific formula, spraying the aqueous solution on the surfaces of chips subjected to vacuum oil bath pretreatment, performing shallow penetration, and matching with the steps of segmented low-temperature baking, seasoning enhancement, nitrogen-filled packaging and the like to obtain a finished product. By means of four mechanisms of flavor precursor supply, anchoring slow release, physical barrier and synergistic enhancement, the flavor plumpness of the chips is improved, the shelf life and flavor stability are prolonged, meanwhile, low-fat health and clean label attributes are considered, technological parameters are quantified clearly, and the method is suitable for industrial large-scale production and has a wide application prospect. And a high-efficiency technical scheme is provided for stable flavor control of high-end baked French fries.

In frozen foods that use emulsified sauces, ice crystals form during freezing storage, and starch retrogradation occurs due to freezing, which destroys the emulsion in the sauce, causing water and oil separation and a loss of flavor when thawed. [Solution] An emulsified sauce is prepared using an oil and fat composition for emulsified sauce, which is characterized in that the edible oil and fat contains a polyhydric alcohol unsaturated fatty acid ester having an HLB of less than 12 and an average esterification rate of 10% or more.

Disclosed are bacterial strain HSCY 2073, isolation and screening thereof, and application thereof in improvement on flavor quality of vinegar. Bacterial strain HSCY 2073 is identified as Lactobacillus sp. and is deposited in China General Microbiological Culture Collection Center, where deposit date is 21 November 2019, and deposit number is CGMCC No. 18982. Bacterial strain HSCY 2073 in the present disclosure is Lactobacillus sp. that has strong acetic acid and ethanol tolerance and excellent effect of producing non-volatile acid, and can produce high contents of 5 aroma substances including acetaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate and ethyl 3-methylvalerate that have fruit aromas. The lactobacillus can adapt to high-acid, high-alcohol and oligotrophic harsh environments, etc. of vinegar brewing, and has strong ability of high acid tolerance.

This invention provides a method for predicting the taste of traditional Chinese and Western medicines based on deep learning and chemical language. The method includes: S1: Initializing a pre-trained chemical language model, ChemBERTa, based on the RoBERTa architecture, as a semantic encoder to simplify the linear input canonical expression of molecules; S2: Constructing a standardized drug taste dataset covering the taste information of both traditional Chinese and Western medicines; S3: Building a basic pre-trained model for taste prediction based on the model framework in S1; S4: Employing a transfer learning strategy, retraining and domain-adapting the basic pre-trained model in S3 using the drug taste dataset constructed in S2 to obtain an intelligent drug taste prediction model; S5: Using the model in S4 to predict the taste of drug molecules. This method achieves deep semantic modeling of drug tastes and is a universal, interpretable, and scalable intelligent drug taste identification technology applicable to both traditional Chinese and Western medicines, contributing to the analysis of compatibility rules between traditional Chinese and Western medicines and precise clinical medication.

The utility model discloses a spice blending equipment relates to spice blending technical field, concretely including equipment body, seal cover, blower and sampling structure, the top of equipment body is equipped with seal cover, the seal cover is equipped with through hole and liquid inlet pipe, the one side of equipment body bottom end is equipped with liquid outlet pipe, and the sampling structure is equipped with sampling structure. A stirring rod is movably connected to the middle of the bottom of an inner cavity of the equipment body and connected with the equipment body through a lifting rotating structure. Inverted U-shaped hole channels are uniformly formed in the stirring rod. The spice blending equipment has a sampling function in the blending process, gas in the sampling bottle is pumped away by using the vacuum pump, and mixed liquid in the equipment can enter the sampling bottle through the opened liquid inlet under the action of negative pressure, so that rapid sampling is realized; the sampling position can be changed by utilizing the electric telescopic rod, so that sampling at different positions is realized, and the adaptability is improved.

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.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

This invention provides a composition for determining unpleasant flavors derived from milk proteins and a composition for simulating unpleasant flavors derived from milk proteins. [Solution] A composition for determining unpleasant flavors derived from milk protein, containing one or more compounds selected from group A below, and a pseudo-unpleasant flavor composition of milk protein, containing one or more compounds selected from group A below. (Group A) 2-Propyl-2-octenal, 2-Pentylpyridine, 2-Butyl-2-octenal

Described herein are beverages composed of components derived from fruits and / or vegetables by way of percolation and / or maceration with alcoholic beverages. The inventive beverages include additional additives such as one or more sweeteners, glycerol, sugar alcohols, herbs, spices, vitamins, antioxidants, flavoring agents, acids, or any combination thereof. The methods described herein maximize the isolation of bioactive nutrients present in fruits and vegetables and form unique complexes with chemosensory flavor elements. Also disclosed herein are fruit and vegetable composites by way of percolation and / or maceration of the fruit or vegetable with alcoholic beverages, wherein the composites can be used to supplement a beverage.