1135 results about "Fruit Flavor" patented technology

The pharmaceutical formulations of the invention for masking the odor from the sulfur-containing active agent comprise at least one sulfur-containing active agent, an effective amount of at least one flavoring agent. Any flavoring agent or combinations of flavoring agents may be used in the pharmaceutical formulation of the invention. The flavoring agent may be natural flavors, natural fruit flavors, artificial flavors, and mixtures thereof. The pharmaceutical formulation may contain an artificial sweetener, a natural sweetener or mixtures thereof. The pharmaceutical formulations are provided in liquid dosage form or a dry powder dosage form for reconstitution in water. Stabilizer added as one of expicients can extend the stability of the pharmaceutical formulation liquid dosage form for a period of at least 30 days when the formulation is stored below room temperature. The pharmaceutical formulations of the invention are palatable and particularly useful for the administration of sulfur-containing drugs to very small children that are in need of such medications. Methods of forming a liquid dosage form of pharmaceutical formulation by adding water to the dry powder form, methods to prepare an odor-masking pharmaceutical formulation and methods for treating lead poisoning or Wilson's disease using the odor-masking pharmaceutical formulation are also provided.

The invention discloses vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam.Vaccinium bracteatum thunb.fruits and red ginseng fruits serve as raw materials, paper mulberry fruits and russula virescens are added, and the vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam is made.The nutritive value of the vaccinium bracteatum thunb.fruits and the red ginseng fruits is fully utilized, the vaccinium bracteatum thunb.fruits and the red ginseng fruits are competitive with traditional Chinese medicine, conduct synergistic interaction and have the effects of removing heat from the liver, achieving detoxication, improving eyesight and dispelling melancholy.The finished product is abundant in nutrition, fine and smooth in taste, mellow, moderate in sour and sweet taste, outstanding in healthcare function, easy to keep and capable of obviously improving the discomfort of people whose eyes are dry and rough and people who see things fuzzily due to long-term excessive eye use when being eaten for a long time.The making technology is simple and easy to achieve, the demands for health of people are met, and scale production can be conducted.

The invention discloses a method for improving the flavor and the texture of plant enzyme food by utilizing fermentation of compound strains. The method is characterized in that strains with good permeability resistance, aroma strains, plant-source preponderant strains and strains for optimizing the texture of a product are screened by sugaring digestion, fermentation of the compound strains, after-ripening, clarifying and membrane filtration treatment, reasonable and scientific combination is carried out on the strains, the preparation time of the plant enzyme food is effectively shortened by controlling the matching and the used amount of the strains, the prepared plant enzyme food is coordinated in flavor, stable in texture, safe and sanitary, and uniform in color, has strong composite fruit flavor and fermenting mellow flavor, is viscous in organization and mellow in taste, has no stimulation in eating, is coordinated in sweetness and sourness, smooth in swallowing, and sweet and lasting in residual taste. The method disclosed by the invention has the advantages that the process is simple, the fermented product can be stored at normal temperature, and the quality is still stable after 6 months, so that the method is suitable for large-scale production, and has a good market prospect.

The invention relates to a blackberry and mulberry compound fruit wine and a brewing method thereof. The method comprises the following steps of: sorting blackberries and mulberries as raw materials, cleaning the raw materials by using deionized water matched with ultrasonic waves and mixing by according to a certain proportion; then pumping the mixture into heating equipment to heat to 40 DEG C to 50 DEG C, and carrying out enzymolysis, component adjustment, sterilization, compound yeast fermentation, clarification, allocation, filtering and formation of compound fruit wine; and checking and packaging the compound fruit wine into products. The brewing method makes the fragrances of the blackberries and the mulberries complement with nutrient components to prepare the health-care blackberry and mulberry compound fruit wine with the advantages of powerful fruit flavor, ruddy color and luster, sweet vinosity, reasonable nutrition and good texture, and the health-care blackberry and mulberry compound fruit wine has the functions of resisting aging, blacking hair and hairdressing, preventing and resisting cancers and enhancing immunities, especially has an obvious effect on preventing cardiovascular and cerebrovascular diseases, and can improve the immunities of human bodies and be is beneficial to health when frequently drunk by people.

The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate natural fruit chip product comprising: (a) adding a fruit ingredient and water to a heated kettle; (b) adding buffer, sugar and pectin to the fruit ingredient and water; (c) boiling the buffer, sugar and pectin fruit ingredient and water mixture to hydrate the pectin; (d) adding liquid sugar to the mixture and continuing to boil the mixture until excess water is boiled away; (e) adding sugar to the mixture in the kettle to reduce the temperature of the mixture and increase solids concentration; (i) transporting the mixture from the kettle through a heat exchanger to raise the temperature of the mixture; (g) adding acid and flavoring mix to the mixture and mixing the acid/flavour into the mixture; (h) passing the mixture into a heated depositor and dispensing the mixture onto a surface in the form of discrete fruit chips; (i) retaining the fruit chips on the surface until they lose heat and form a stable gel; (j) transporting the gelled fruit chips through a zone to remove excess moisture and enhance gel strength of the fruit chips; and (k) transporting the fruit chips through a cooling zone so that the fruit chips lose further heat and reach ambient temperature.

A beverage modification system having a container, a cap, a pouch and a pouch opener. A modification composition is contained within the pouch. The cap, containing the pouch, is secured onto the opening of a container containing a fruit-flavored liquid beverage composition. When the pouch opener is activated, the modification composition is released from the pouch and mixes with the liquid beverage composition to modify the color and flavor of the liquid beverage, resulting in a modified beverage composition.

A process for producing a soft frozen fruit flavored dairy product is disclosed. The process requires two freezing steps wherein a flavored concentrate mix is frozen before milk fat is added to the mix. The flavored concentrate mix together with the contained milk fat is then frozen again without mixing or stirring to allow ice crystals to form, preferably of small size, to develop a mouthfeel with components of the fruit flavor.

The invention provides fruit flavored beef jerky, and a preparation method thereof, belonging to the food processing field. The preparation method comprises the steps of cleaning beef pieces, boiling to remove blood, draining, adding table salt, mixing, frying with oil, soaking the fried beef in the fruit juice, immediately taking out, adding parched sesame, mixing, and oven-drying. The inventivefruit flavored beef jerky has beef fragrance, intense fruity flavor, and good taste; and conforms to the nutritional, health promoting, convenient and natural diet style pursued by modern people.

The invention is a product that produces a feeling of satiety, suppresses appetite and promotes a higher metabolic rate, while providing nutrients for a balanced meal in a fruit flavored meal substitute. The product for weight management comprises fruit juice and protein, and further comprises green tea extract comprising epigallocatechin gallate. The product can be made to further comprise caffeine at a level over and above that provided by the green tea extract, and added calcium. Other aspects of the invention include methods to provide a human with a product that aids in the feeling of satiety and contributes to weight management, comprising administering to a human in need thereof the food product described.

The invention provides a method for processing a black tea produced from ancient tea trees. The tea is prepared from tender leaves of the wild or cultivated ancient tea trees older than 100 years in the Fanjingshan mountain area as a raw material and is prepared by adopting the following steps: picking the fresh tea leaves; naturally withering; rocking; rolling; deblocking; fermenting; drying; and charcoal baking. In the method disclosed by the invention, on the basis of a traditional process, the step of rocking for three times is added after the step of naturally withering, and in combination with a rocking process of oolong, the tea leaves are rubbed with one another in the process of rocking, so that border cells of the leaves are disrupted, the oxidation reaction of substances such as polyphenol is accelerated, and the transformation of aromatic substances in the tea leaves is promoted; and charcoal baking is performed after drying, so that in a long-term low temperature environment, sweeter and mellower taste characteristics of the black tea are formed, and therefore, compared with traditional black tea, the black tea prepared from the raw materials and by adopting the processing method disclosed by the invention is stronger in flower and fruit flavors, richer in flavor type, and fresher, sweeter and mellower in taste.

The invention provides a cultivation method for nutrient-rich green glutinous corns with fruit flavor, comprising the following steps: A, tillage and film covering, namely, ridging, furrowing in the middle of the ridge to bury the fertilizer, and covering the film; B, selecting the seeds from Green Glutinous Corn No.1; C, pre-sowing treatment, namely, sunning the seeds, soaking the seeds and accelerating germination; D, timely sowing within the following sowing time: March 10th to 30th for spring green corns, July 10th to 30th for autumn green corns; E, artificial pollination, that is, when 30% of female plant ears start to develop silk, pollen is artificially ejected once every two days for continuous two to three times; F, fruit setting, that is, only retaining the topside fruit ear of the plant; and G, water management and pest control. The cultivation method has the advantages that the corn cultivated through the method has shorter stalk than the ordinary glutinous corn and is provided with lodging resistance, strong adaptability, better taste than the ordinary glutinous corn, as well as fruit-type apple aroma.

The invention discloses a brewing method of fruit-flavored dry red wine. The brewing method comprises such processing steps as determining a harvest time and harvesting, removing stems, sorting, crushing, extracting juice, cold-steeping, undergoing alcoholic fermentation with peels, separating peels and dregs, undergoing alcoholic fermentation with clear juice, storing, stabilizing, blending, freezing, sterilizing, filling and the like, so that produced dry red wine is intense, elegant and exquisite in fruit flavor, smooth and soft in taste, and is balanced and coordinated in wine body.

A fruit juice health care vinegar production method comprises following steps: producing the fruit adaptive to popular fruit vinegar taste into a concentrated fruit juice according to routine technology; adding water for dilution or producing into fruit juice according to routine technology; adjusting total sugar degree; heating the above diluent and cooling; adopting the segmentation vinegar taking fermentation and filtering to get the fruit juice with pure taste. The fruit juice health care vinegar has no nutrient additive, has special flavor, fast acid production, high alcohol-acid conversion rate up to 96%, high raw material utilization rate and improved fermentation period of only 8-24 hours, accords with national consumption custom, maintenances the raw fruit flavor, enriches the edible vinegar variety and can be blended into the fruit vinegar beverages with various tastes.

The invention discloses a fruit flavor for cigarettes and application of the flavor. The fruit flavor for cigarettes is prepared by naturally fermenting, filtering, centrifuging, and freeze-drying edible fruits and sugar as raw materials. The fruit flavor is rich in active enzyme, reducing sugar, amino acid, vitamin, trace elements and minerals and the like and can be used in tobacco leaf or shredded stem feeding process. The fruit flavor for cigarettes is simple to manufacture, safe and environmentally friendly and has good application prospects; by the fruit flavor, the internal quality of the cigarettes can be significantly improved.

The invention discloses a production process of a yellow peach can, which particularly comprises the following steps: 1. cleaning; 2. cutting into pieces; 3. digging kernels; 4. sprinkling alkali and peeling; 5. cleaning; 6. finishing and grading; 7. weighing; 8. preparing a sugar solution; 9. filling in a pot, and performing vacuum sealing; 10. performing sterilization and cooling; 11. performing transportation and drying. The yellow peach can produced by the process has completely-maintained specific fruit flavor of yellow peaches, maintained solid peach flesh, certain hardness and good taste. The product can not only be eaten directly by consumers, but also be used as an excellent auxiliary material for baked products.

The invention discloses a method for making corn flakes with a fruit flavor and aims to provide a method for making corn flakes which have rich nutrients, nice taste and a fruit flavor and can quickly provide heat. The method comprises the process steps of raw material selection, watering, peeling, embryo extracting, soaking, cooking, drying, material mixing and roasting. The product of the invention can lower the level of cholesterol and triglyceride in blood, has certain treatment effect on hypertension and cardiovascular diseases and has the functions of clearing heat, downbearing fire, moisturizing dryness, freeing bowels and resisting cancer.

The invention discloses a fruit juice health care beverage, which comprises components in the following volume weight ratio: 0.5-0.7 of dried orange peels, 0.3-0.4 of mint, 1.1.5 of honeysuckle, 0.5-0.7 of hawthorns, 0.8-0.9 of chrysanthemums, 10-20 of fruit juice, 6-10 of honey and 100 of water. The beverage of the invention can be prepared by heating, decocting and blending. The invention aims to provide a fruit flavored health care bottled instant beverage, which both has opsonic effects of traditional Chinese medicines, as well as the effects of pathogenic fire reduction and digestion assisting, and has a fruit flavor.

The invention discloses a method for preparing a lactic acid fermentation beverage by using yellow wine lees and belongs to the technical field of food processing. According to the method, the yellow wine lees containing a plurality of amino acids, vitamins and fragrance substances which are produced by fermenting yellow wine, and oat are used as main raw materials; the rice immersing pulp water processed during the production of the yellow wine is used as the production water; a lactic acid fermentation beverage good in taste and rich in nutrition is prepared by a technology of carrying out enzymolysis twice and fermentation twice. The method for preparing the lactic acid fermentation beverage by using yellow wine lees comprises the following steps: mixing the wine lees with the oat according to a certain ratio to prepare raw pulp, gelatinizing, liquefying, saccharifying, fermenting, mixing, homogenizing, filling and sterilizing; the prepared lactic acid bacteria beverage is high in stability; the content of the amino acids and the fragrance substances is obviously higher than that in other cereal beverages. The lactic acid bacteria beverage is coordinated in color, free of impurity and delamination, has natural fermented mellow flavor and fruit flavor, is moderate in sour and sweet tastes, and has a certain health effect.

The invention discloses a method for preparing mead with a fruit flavor. In the method, honey is used as a raw material, and the mead is prepared by two times of fermentation of flavor-producing yeasts, namely primary fermentation for producing wine and secondary fermentation for generating flavor. The alcohol volume of the mead prepared by the method is 6 to 6.5 percent and the reducing sugar concentration in the mead is 60 to 65g/L. The mead does not contain cane sugar, artificial essence, pigment and preservative. The mead tastes pure, slightly sweet and fresh and does not taste bitter. The mead has a pure banana flavor and wine fragrance and contains 17 amino acids and various vitamins. The mead is pure mead brewed wine with a fruit flavor. The result of a test performed on the product prepared by the method according to B2758-2005 brewed wine sanitation standards shows that the mead meets the requirements of national brewed wine sanitation standards in total sulfur dioxide (SO2) content, lead content, total number of bacterial colonies, number of coliform colonies, number of enteropathogenic bacteria and the like. The mead can be drunk and satisfies the demands of people for low-alcohol-volume nutritive wine.

The invention relates to a low-sugar fruity mint tabletting candy, comprising the following components: sorbitol, citric acid, fruit powder, fruit essence, magnesium stearate, raspberry fruit powder, malic acid, refrigerant, mentha arvensis oil and natural menthol, wherein the fruit powder comprises lemon powder, apple powder, grapefruit powder, mango powder, strawberry powder and blueberry powder; the fruit essence comprises lemon essence, rose bud essence, apple essence, mango essence, strawberry essence, brown sugar essence, vanilla essence, passion fruit essence, grapefruit essence, blueberry essence, raspberry essence and vatica astrotricha essence. The low-sugar fruity mint tabletting candy prepared by the method disclosed by the invention is a daily healthy buccal tablet which is good in taste, very low in sugar content, and applicable to mass people, can relieve dental ulcer, clear and nourish a throat and remove fatigue, and has the effects of refreshing breath, relaxing the mind and promoting oral health after being eaten.

The invention discloses a fruit flavor pickle taking wild herbs as main materials. Main components of the pickle comprise purslane, bitter sow thistle, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily bulb, Jerusalem artichoke, lotus root, Chinese yam, medlar bud and fresh chilli. The fruit flavor pickle has the advantages that: the production process is simple, the cost is low, and the raw materials have wide sources; and because the fruit raw materials are added, the pickle improves the original bad tastes of the wild herbs, promotes secretion and is delicious during eating, has unique flavor, and has the effects of stimulating appetite and assisting eating, clearing heat and detoxifying, replenishing qi to invigorate the spleen, relieving swelling and removing pus, removing stasis and detoxifying, cooling blood and stopping bleeding. The fruit flavor pickle is an ideal product for developing nutritional, health-care and dietetic food, is real 'green' food, and has broad market prospect.

The invention relates to an edible sauce prepared by mixing fruits and chilies. The sauce is prepared from the raw materials including fresh red chilies, salt, fresh fruits, wine and the like. The sauce has a main delicate taste and a supplemented sweet and spicy taste, and is fresh and tasty. The sauce is characterized in that the sour and sweet tastes in fruits and vegetables are matched with the spicy taste of the chilies so that the sauce has a special flavor and the characteristic that the nutritive value of a traditional chili sauce is lost is corrected. Toxin caused by a traditional process is powerfully improved by introducing the sour fruits and vegetables and a processing method, so that the sauce is prone to no toxin and low salt.

The invention provides health fruit-flavored tea and a making method thereof. The health fruit-flavored tea comprises, by weight, 30-40 parts of non-dairy creamer, 15-25 parts of maltodextrin, 8-12 parts of white sugar, 8-12 parts of milk powder, 4-6 parts of freeze-dried strawberry powder, 4-5 parts of freeze-dried black tea powder, 4-6 parts of freeze-dried pineapple powder, 4-6 parts of freeze-dried banana powder, 4-6 parts of freeze-dried apple powder, and 0.09-0.11 part of food preservative. The making method includes: firstly, freeze-drying various fruits to obtain freeze-dried fruit powders; and secondly, adding other components according to a formula ratio, and mixing well to obtain the health fruit-flavored tea. The health fruit-flavored tea has the effects of lowering blood pressure, lowering blood sugar, lowering blood lipid, preventing cancer, supplementing various vitamins and minerals. Drinking the health fruit-flavored tea often can prolong life.

The invention relates to health care beverage, in particular to raspberry health wine and a method for brewing the same. The health wine contains raspberry, medlar and honey. The brewing process comprises the following steps of: crushing the rinsed raspberry and the medlar and adding pectinase and cellulose during crushing to perform zymohydrolysis; adding the honey and regulating the acidity by adopting potassium tartrate; adding Saccharomyces cerevisiae into fruit juice to perform primary fermentation and solid-liquid separation; adding ester flavor yeast into the separated fruit juice to perform secondary fermentation, esterifying the fermented fruit juice and reducing the acidity naturally for the solid-liquid separation, and receiving the raspberry health wine which is aged filtrate, namely the raspberry health brut. The method uses biotechnology and fermentation technology, regulates the acidity before the raspberry wine is fermented and uses the technology of microorganism natural acidity reduction during the process of the secondary fermentation so as to maintain, balance and coordinate nutrient contents in the raspberry, the medlar and the honey, resist oxidation and regulate body immunity and other biological functions, so that the health wine has full-bodied raspberry fruit flavor and special flavor.

The invention relates to a beverage, in particular to a fish collagen composite fruit flavored beverage. The fish collagen composite fruit flavored beverage comprises, in parts by mass, 100 parts of purified water, 4 to 30 parts of fish collagen powder, 3 to 24 parts of berry powder, 2 to 10 parts of pomegranate fruit powder, 1 to 8 parts of pear cactus powder, 0.1 to 1 part of oligochitosan, 0.01 to 0.32 part of epigallocatechin gallate, 0.1 to 30 parts of functional sweeteners, and 0.1 to 1 part of an acidity agent. The fish collagen composite fruit flavored beverage disclosed by the invention is taken as a health drink which combines a variety of natural substances, and is scientific in formula, balanced in nutrition, fresh in fruity taste, and beneficial to firming and moisturizing skin, enhancing elasticity and keeping female reproductive health. The invention further provides a preparation method of the fish collagen composite fruit flavored beverage.

The invention discloses a brewing method of blueberry enzyme. The method comprises the following steps: sorting blueberry fruit raw materials, crushing and adjusting the pH value; carrying out enzymolysis on blueberry fruit pulp; carrying out low-temperature micro-aerobic yeast fermentation, and preliminarily decomposing macromolecular substances; carrying out low-temperature acetic acid bacterium fermentation to remove ethanol generated in yeast fermentation, and further carrying out catabolism on the wild blueberry fruit pulp; and then carrying out low-temperature compound lactic acid bacterium fermentation, carrying out low-temperature chelation, carrying out pressure filtration for juicing, finally carrying out filtration sterilization, bottling and packing. According to the brewing method disclosed by the invention, multi-layer beneficial microbes are used for fermenting and decomposing wild blueberries, and finally blueberry anthocyanin (VMA) is biologically converted into water-soluble oligomeric proanthocyanidin (OPC), thereby improving the bioactivity and utilization ratio of wild blueberry anthocyanin; and meanwhile, multiple beneficial active substances, namely active proteins, active amino acids and active polypeptides, are produced. The blueberry enzyme obtained by the method disclosed by the invention has the characteristics of full-bodied fruit flavor, crimson color, and dense, slightly sour and palatable taste.