8 results about "Flavor Additives" patented technology

The invention relates to a green process for extracting natural components of pericarpium citri reticulatae with water and application of the natural components in a beverage. The process comprises the following steps: crushing and drying a dried orange peel raw material; extracting with water at 105-125 DEG C under 0.8-1.5 MPa under a low-oxygen condition to obtain a first extracting solution and first-stage residues; the residues are extracted at the temperature of 130-150 DEG C and the pressure of 1.5-2.2 MPa, and a second extracting solution is obtained; treating the second extracting solution at the temperature of 145-165 DEG C and the pressure of 1.8-2.5 MPa to obtain a low-ester pectin component containing bound flavone; mixing the first extracting solution with the low-methoxyl pectin component, and homogenizing, so that the volatile oil component is dispersed in the water phase containing the low-methoxyl pectin component; and concentrating and / or drying the obtained dispersion to obtain the pericarpium citri reticulatae extract. The extract can be used as a natural flavor additive for beverages.

The invention belongs to the technical field of food processing, and provides a collagen peptide ice cream and a preparation method thereof, the collagen peptide ice cream comprises the following components by mass: 60-70 parts of a dairy product, 10-15 parts of sugar, 0.5-1 part of a stabilizer, 1-2 parts of a flavor additive, and 0.1-0.5 part of collagen peptide. The collagen peptide is added, so that the nutritional ingredients of the ice cream are improved, the ice cream is a dessert, additional health benefits can be provided for consumers, the ice cream which is delicious and beneficial to health is provided, and the collagen peptide is added, so that the ice cream better meets the pursuit of modern consumers for health and nutrition.

The present invention relates to a method for preparing a grilled meat flavor additive, and a grilled meat flavor additive prepared thereby. The method for preparing a grilled meat flavor additive comprises the steps of: (A) providing a continuous operation heating-type preparation device including a reaction container having therein a semi-cylindrical heating plate having a hemispherical cross-section; (B) introducing 10-80 wt% of each of an oil-soluble reaction solution and a water-soluble reaction solution, on the basis of the total weight thereof, to the reaction container at a temperature of 200-300°C; (C) adjusting the temperature of the reaction container to 230-400°C after the introduction of said content of the oil-soluble reaction solution and the water-soluble reaction solution is completed; and (D) obtaining a liquid fragrance extract by introducing the oil-soluble reaction solution and the water-soluble reaction solution when the temperature is reached. Accordingly, the grilled meat flavor additive is harmonious and balanced and thus can enhance succulence when used, and does not use chemicals, and thus is not harmful to the human body.

The invention discloses high-oil-carrying-capacity powdered oil seasoning powder containing delicious amino acid and a preparation method, and particularly relates to the technical field of food processing. The seasoning powder is prepared by compounding high-oil-carrying-capacity powdered oil prepared by a specific process and delicious amino acid flavor mother liquor which serve as core functional components with compound fruit and vegetable powder and seasoning auxiliaries. Grease gel formed by compounding high-oil-carrying-capacity powdered grease according to an optimized proportion is used as a core material, a compound of sodium alginate and high-fat pectin is used as a wall material, the gel is prepared through emulsification and freeze-drying processes, and the oil carrying capacity reaches up to 83%; the delicious amino acid flavor mother liquor is prepared by hydrolyzing protein raw materials step by step through protease and is rich in delicious amino acids such as glutamic acid and asparaginic acid. The seasoning powder integrates the lubricating taste of grease, the natural flavor of fruits and vegetables and the mellow and delicious taste of amino acid, is high in oxidation stability, long in shelf life, good in eating taste and excellent in digestion characteristic, and is suitable for various food processing scenes such as cooking, drinks and cakes.

This utility model discloses a mixing device, comprising: a tank with a discharge port on the bottom side; a premixing mechanism including a premixing tank, a feeding cylinder, and an auger, wherein the premixing tank is connected to the top side of the tank, the feeding cylinder is disposed at the top of the premixing tank, a premixing gap is formed between the feeding cylinder and the top side of the tank, the auger is rotatably connected to the feeding cylinder, and the bottom side of the premixing tank is provided with multiple connecting holes communicating with the tank body around the auger, and multiple first feed ports are provided on the outside of the premixing tank; and a mixing mechanism having a stirring paddle that can rotate within the tank. This utility model premixes fruit juice and flavoring additives in the premixing tank before they are fed into the mixing tank, and then disperses them into the multiple connecting holes before feeding the premixed fruit juice into the tank, effectively shortening the time required to mix the fruit juice evenly and improving overall production efficiency.

The invention provides miscellaneous meal type daily ration for improving the production performance, meat quality and flavor of hybrid broiler chickens. The miscellaneous meal type daily ration is used for the hybrid broiler chickens of Aizujiai * Jinghong No.1. When the daily ration is fed, the consumption of the soybean meal and the consumption of the calcium hydrogen phosphate are 292.40 g and 4.8 g respectively for 1-42 days of each hybrid broiler chicken of Eizujiai * Jinghong No.1, and the consumption of the soybean meal and the consumption of the calcium hydrogen phosphate are reduced by 56% and 86% respectively compared with those of hybrid broilers fed with soybean meal type daily ration with the same main nutrition level. The feed contains a compound flavor additive (which is prepared from raw materials such as chili meal, choline chloride, betaine, bacillus subtilis, bacillus licheniformis, astragalus membranaceus, liquorice and hawthorn and a carrier), so that the muscle flavor and the body health level of the hybrid broiler fed with mixed meal type daily ration are effectively improved. According to the invention, a large dose of phytase is added, and the addition levels of phosphorus, copper, iron, VA and VD3 in the feed are adjusted in a matched manner, so that the purpose of saving nutrients such as mineral phosphorus, copper and iron in the feed and the cost of the feed is achieved.

A method of creating an emulsion for adding flavor to an alcoholic beverage includes preparing a gelled whey protein isolate solution by providing water, adjusting the pH of the water to between 3.0 and 3.5, and adding whey protein isolate while stirring to obtain a 20% gelled whey protein isolate solution. The method further includes adding the gelled whey protein isolate solution to water at approximately a 1:9 ratio and mixing, adding a flavor component at a 1:1 ratio to form a coarse emulsion, and subjecting the coarse emulsion to homogenization at 20,000 to 30,000 psi for multiple cycles to produce a primary emulsion.

This invention relates to the field of roasted salt technology, specifically to a roasted salt with a multi-dimensional taste and its preparation method. Traditional roasted salt preparation methods not only easily result in clumping but also produce unsatisfactory flavor profiles and textures. To address these problems, this invention provides a roasted salt with a multi-dimensional taste. This salt formulation does not contain any exogenous substances such as anti-caking agents, flavor additives, or spices throughout the entire process. Instead, it achieves the problem at its source—by controlling the crystal structure—through physicochemical processes. The resulting roasted salt product is natural and pure, meeting consumers' basic requirements for food safety. Furthermore, the innovative process endows the product with a multi-dimensional taste and excellent anti-caking properties, aligning with current consumer demands for "clean label" and healthy food, and possessing promising market application prospects and promotional value.