35 results about "Flavored water" patented technology

A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially flavored water. A composition of matter is mixed within the liquid in a shelf stable pasteurized beverage form and formed from sterilized whole seed extracted from Salvia hispanica L. The resulting beverage exhibits a pH dependent viscosity requiring no additional thickening agents and suitable as a beverage for human consumption.

The present invention relates to controlled flow re-sealable bottle closures containing a beverage concentrate for use in mixing flavored water-based beverages at or near the point of consumption by activation of a mixing mechanism allowing the contents of the bottle to co-mingle with the beverage concentrate.

An infant pacifier is provided with a nipple having a fillable interior volume, whereby fluid can be communicated into the nipple interior and thereafter frozen. The nipple secures to a pacifier guard that prevents swallowing of the device, while the distal end of the nipple includes an aperture for communicating the frozen contents of the nipple interior into the infant's mouth as the fluid melts. The device soothes the infant's gums while frozen, provides a compressible pacifier structure, and further provides a means to communicate flavored water into the infant's mouth for calming and enjoyment purposes.

The invention relates to lentinus edodes-flavored water soluble seasoning powder and a preparation method thereof. The water soluble seasoning powder is prepared from the following raw materials by weight parts: 10-20 parts of a lentinus edodes extract, 5-10 parts of a composite spice extract, 3-5 parts of edible salt, 15-20 parts of maltodextrin, 5-10 parts of sugar ester and 45-55 parts of purified water and is prepared by the steps of uniformly mixing the raw materials, performing centrifugal spraying and drying. The prepared lentinus edodes-flavored water soluble seasoning powder has the advantages of being capable of possessing the characteristic flavors and tastes of spice and lentinus edodes, high in concentration of effective components, relatively long in expiration date as the bacteriostatic function of the spice is fully utilized, convenient for industrial production, and wide in application prospect in flavors and fragrances as well as various compound seasoning products.

Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include the following: ice cream, ice milk, sorbet, sherbet, gelatin candies, baby food, animal food, e.g., dog, cat, canine, or equine food, seasonings, sauces, cosmetics, dietary supplements, lip stick, lip gloss, face and body preparations, pharmaceuticals, such as flu and cold preparations, nutraceuticals, surgical preparations, procedure preparations, imaging preparations, e.g., CT scan imaging preparations, pain relievers, nasal spray, cheese, vegetables, mayonnaise, mustard, salad dressings, nuts and nut mixes, cookies, pastries, fruit flavored snacks, pancakes, waffles, hot cocoa mix, caramel, shampoo, dental floss, donuts, egg noodles, lollypops, frozen pops, soda pop, chips, potato chips, tortilla chips, corn chips, sports drinks, rice cakes, oatmeals, teas, cereals, rice mixtures, flavored water, alcohol, alcohol mixers, soaps, energy drinks, coffee, coffee flavored drinks, coffee products, cake mixes, chili, chip dip, chip sauces, fibers, such as cellulosic and lignocellulosic fibers and fiber supplements, meats, e.g., deli meats, drink mixes, pasta, meals ready to eat, coconut water, candies, e.g., hard and soft candies, chocolate, candy bars, sports bars and energy bars. In embodiments, the xylose containing product is made using a method described herein. For example, the xylose is produced from a biomass described herein.

A fermented soybean is prepared through parching, soaking in cold water for 30 min, drying in air, spreading, fermenting for 7 days, wrapping the flavourings by fabric, boiling it and water in pot for 30 min, cooling, mixing the flavouring with liquid table salt and said soybean, stirring, sealing and sunning for 25 days. Said flavourings includes ginger, anise, cinammon bark, fennel table salt, etc.

The invention discloses a preparation method of a moringa oleifera fermentation liquid. The preparation method comprises steps as follows: preparation of moringa oleifera enzymatic hydrolysate, preparation of fresh pumpkin pulp, fermentation and preparation of the moringa oleifera fermentation liquid. The provided preparation method is used for preparing the clear moringa oleifera fermentation liquid, the stale and the fishy flavor of a conventional moringa oleifera fermentation liquid are changed, and the moringa oleifera fermentation liquid has pleasing yogurt flavor, tastes fine and is suitable for various beverages such as near water, flavored water, carbonic acid, tea and the like; although the fermentation liquid is clear, the fermentation liquid has unique advantages of high protein and high gamma-aminobutyric acid content, the content of protein reaches 0.7wt% or above, and the content of gamma-aminobutyric acid reaches 10 g/L or above. The prepared moringa oleifera fermentation liquid has high protein content and a stable system and can avoid the condition of instable system suck as precipitation within 1.5 years when used for carbonated beverages with Brix being 8%-14%.

The invention discloses a formula and a preparation method of instant mint-flavored water chestnut. The preparation method comprises steps that: hard peals of water chestnuts are scraped; water chestnuts are washed, and are immersed in disinfecting liquid for 3 to 5 minutes in a semi-aseptic clean factory building, such that the water chestnuts are disinfected; the water chestnuts are then washed with purified water; a specific temperature and a reaction speed in a special stainless steel reaction vessel are configured; the water chestnuts are pickled for 60min with common salt in the reaction vessel; salt liquid is then removed by filtering; vinegar, sugar, mint liquid, and D-sodium isoascorbate are added to the water chestnuts, and the materials are well-mixed; the mixture is then pickled for 60min*8; and the water chestnuts are packed and sealed, such that a fresh vegetable food is obtained. The food is suitable for long-term storage, and is suitable to be eaten instantly in trips, in fields and in construction sites. With the food, natural nutrition components are preserved. The food has unique local flavors.

The invention discloses instant crispy pumpkin patches and a preparation method thereof. The instant crispy pumpkin patches are prepared through the following raw materials in parts by mass: 500 parts of wheat powder, 50 to 100 parts of pumpkin without peel and flesh, 10 to 15 parts of pumpkin seeds, 40 to 60 parts of white sugar, 1 to 2 parts of table salt, and 5 to 8 parts of honey. The preparation method comprises the following steps: 1, steaming pumpkin, removing stalks with a filter screen to obtain pumpkin puree, adding water, and uniformly mixing to obtain a pumpkin puree mixed solution; 2, baking pumpkin seeds until ripping, and then crushing to reach the size like rice grains; 3, mixing and uniformly agitating raw materials, preparing paste, and then pressing into various small patches; 4, preparing iced flavored-water containing quality white sugar and table salt; 5, cooking the small patches, transferring to the iced flavored-water to completely cool, dipping in honey after completely cooling, then baking in a high-vacuum oven at temperature of 80 to 100 DEG C until showing faint yellow, and thus obtaining the crispy pumpkin patches. The instant crispy pumpkin patches have the advantages of being nutritional, healthy, instant to eat, and convenient.

The invention discloses a preparation method of granular seasoning salt. The preparation method of granular seasoning salt is characterized by comprising the following steps: (1) preparing a coating solution: mixing a yeast extract, Arabic gum and a seasoning water extract to obtain a primary coating solution for later use, wherein the Arabic gum is added into water to be dissolved and mixed, anda secondary coating solution is obtained for use; (2) carrying out primary coating; (3) carrying out secondary coating; (4) mixing: adding an anti-caking agent into the material treated in the step (3) for mixing; and (5) conducting screening and packaging. According to the preparation method, the table salt, the yeast extract and the Arabic gum are used as main raw material substances, a traditional fluidization coating technology is improved, table salt particles are wrapped and crystallized again in a secondary coating mode, the granular seasoning salt which is not prone to moisture absorption and uniform in quality can be prepared, and the added value of the edible salt is greatly increased.

The pickling method comprises the following steps: providing fresh kidney beans, thick broad-bean sauce, crystal sugar, capsicum frutescens, waxberry wine, pecan oil, tea-seed oil, garlic, cinnamon, star anise, Chinese prickly ash, chicken essence powder and lemon slices in parts by weight; cutting the fresh kidney beans into sections with the length of 4-4.5 cm, and airing to remove moisture; in a shady and cool place, air-drying the section-shaped kidney beans; preparing seasoning water; pouring the air-dried kidney beans, lemon slices and waxberry wine into seasoning water, and refrigerating; after refrigeration, the kidney beans are picked out, sterilized and packaged. The pickled kidney beans have the advantages that the prepared pickled kidney beans are fresh and cool in mouth feel and slightly sweet, and no preservative is added; the product can be stored for a long time, has unique taste, and is suitable for people of all ages to directly eat.

The invention discloses grosvenorii and tea flavored water chestnut cake and a preparation method thereof, and relates to the field of pastry and preparation method thereof. The water chestnut cake finished product has an amber color, is transparent, and has tea fragrance and the unique fragrance and sweet taste of grosvenorii. The preparation method comprises the steps of preparing raw materials,performing pre-treating, preparing raw pulp and boiled pulp, performing steaming and performing cooling and modeling. The water chestnut cake is prepared from the following raw materials in parts byweight: 1-4 parts of tea leaves, 1-5 parts of dried grosvenorii fruits, 30 parts of water chestnut starch and 160 parts of water. According to the preparation method, hot soup prepared from tea leavesand grosvenorii is added into raw materials, and is used for preparing pastry with the water chestnut starch, so that the nutritional ingredients of the water chestnut cake can be improved, and tasteand flavor of the water chestnut cake can be enriched.

The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)≤20.

The invention discloses a Longya lilium-flavored water steamed bun and a making method of the Longya lilium-flavored water steamed bun. The Longya lilium-flavored water steamed bun comprises the following raw materials in parts by weight: 33-46 parts of Longya lilium, 21-24 parts of sugar, 26-30 parts of water malt, 70-90 parts of gelatin, 30-34 parts of fern powder, 35-45 parts of sweetened beanpaste, 21-26 parts of oranges, 11-16 parts of lemons, 21-26 parts of peaches, 21-26 parts of pears and a proper amount of water. The raw materials are harmless and beneficial materials, and the prepared water steamed bun is rich in nutrition, fine and smooth in taste, long in preservation time after sterilization, disinfection and canning, and beneficial to improvement of economic benefits.

Beverage products including water collected from the condensation of fruit and vegetable juice are provided, along with methods of making the same. For example, natural fruit and vegetable flavored water beverages and method of making the same are provided.

The invention relates to pork spicy sauce and a preparation method thereof. The pork spicy sauce is prepared from pork, pepper and multiple condiments by virtue of a special processing technology. Thepreparation method of the pork spicy sauce comprises the following steps: performing raw material pretreatment, pickling, decocting, refining and frying. In the decocting step, flavored water decocted from condiments of homology of medicine and food and multiple other condiments is matched with unique chili oil refining and pork sauce frying process, so that the pork spicy sauce disclosed by theinvention has the advantages of being nutritious and delicious in taste, can be directly eaten, and can serve as a food cooking ingredient to eat.

The present invention belongs to the technical field of food processing and particularly relates to a preparation method of fermented and spicy-flavored mildewed bean curds. The preparation method comprises the following steps: fresh bean curds are cut into blocks, then the bean curd blocks are put into a fermentation chamber for fermentation, the fermented bean curd blocks are soaked in low-alcohol-content wine for soaking for 5-10 minutes, the soaked semi-finished product mildewed bean curds are mixed with fermented chilies, sealing and jar filling are conducted, after sealing is conducted at 10-15 DEG C for 2-5 days, the jar is opened, the semi-finished product mildewed bean curds and fermented chilies are poured out into a clean and oil-free basin, the semi-finished product mildewed bean curds are picked out and clamped by a clamp, and stretch into seasoning water, and stirring for several circles is conducted to wash away residues on the semi-finished fermented bean curds; and after water draining, the semi-finished fermented bean curds are stored in a container at low temperature to obtain the fermented and spicy-flavored mildewed bean curds. A sealing and fermentation mannerof the semi-finished product mildewed bean curds and fermented chilies is used, fragrant and spicy flavor of the fermented chilies is permeated into the semi-finished product mildewed bean curds, andthe finished product mildewed bean curds are obtained after seasoning water rinsing and also have unique fragrance of tea leaves and abelmoschus esculentus.