139 results about "Fruit Flavor" patented technology

The invention discloses a cigarette blasting bead based on pericarpium citri reticulatae series flavor and application thereof, and relates to the technical field of cigarette auxiliary products, the cigarette blasting bead is of a three-layer microencapsulation structure which comprises an inner layer, a middle layer and an outer layer, due to the design of the three-layer microencapsulation structure, the pericarpium citri reticulatae flavor, the fruit flavor and the flower flavor are not simply overlapped, and the taste of the cigarette blasting bead is improved. In the smoking process, fresh fragrance of the dried orange peel in the early stage opens taste perception, rich taste is added into fruit fragrance in the middle stage, the overall flavor level is improved through flower fragrance in the later stage, the three flavors are continuously blended in the oral cavity and the nasal cavity, and the lasting degree of the flavors is greatly prolonged. According to the invention, a consumer can feel the compound flavor in the whole smoking process, and the fused flavor can still be remained in the oral cavity for a period of time after smoking is finished, so that a long aftertaste is brought, and the sensory experience of the consumer is greatly improved.

The invention discloses fruity sauce containing probiotic blasting beads and a preparation method of the fruity sauce, and relates to the technical field of jam processing. The strawberry ice cream comprises the following raw materials in parts by mass: 25 to 30 parts of diced strawberries, 15 to 18 parts of nata de coco, 28 to 33.6 parts of white granulated sugar, 9 to 10.8 parts of deionized water, 0.1 to 0.3 part of citric acid, 0.1 to 0.12 part of konjaku flour, 0.2 to 0.24 part of calcium lactate, 0.1 to 0.12 part of sodium carboxymethyl cellulose, 2.5 to 0.3 part of modified starch and 20 to 24 parts of probiotic blasting beads. Due to the addition of the probiotic blasting beads, the intestinal flora regulating and immunity enhancing capabilities of the fruity sauce are effectively improved; due to the introduction of the modified starch, the blast bead breakage-proof capability and the storage stability of the fruity sauce are improved. Therefore, the method has a wider application prospect.

The invention provides a soak solution for apple storage and application of the soak solution in apple storage, and belongs to the technical field of fruit preservation. The soaking solution is an organic calcium solution; the concentration of the organic calcium solution is 20g / L-40g / L. The organic calcium is used as the soaking solution, so that the total calcium content in the apple peel can be increased, no peculiar smell is left on the fruit, and the fruit flavor is not influenced.

The invention discloses a preparation method of a fermented coffee pericarp fruit juice beverage. The coffee pericarp and the fruit juice are used as raw materials and are sequentially fermented by two strains, so that on the premise that the content of chlorogenic acid in the beverage is relatively high, the acerbity of the coffee pericarp is reduced, and the content of flavor substances with fruit flavor, flower flavor and the like is increased, so that the beverage not only has rich coffee flavor and fruit flavor, but also has soft ethanol flavor; the coffee pericarp is mellow and smooth in taste, meets diversified taste requirements of consumers, and provides a new thought for further development and utilization of coffee pericarp.

The invention discloses a preparation method of fermented coffee pericarp tea, and belongs to the technical field of fermented plant beverage processing. The preparation method comprises the following steps: cleaning fresh coffee peel, and carrying out color protection and oxygen protection; a fermentation strain is inoculated into a fermentation substrate with the sugar degree of 6-degree Brix, the mass ratio of the fermentation strain to the fermentation substrate is 1: (150-250), fermentation culture is conducted for 20-28 h at the temperature of 15-30 DEG C, and a fermentation mother solution is prepared for use. Diluting the fermentation mother liquor by 250-350 times, adding the diluted fermentation mother liquor into the pretreated coffee pericarp, sealing, soaking and fermenting at 15-25 DEG C for 12-96 hours, and controlling the sugar degree range to be 6-10 degrees Brix and the alcohol content to be less than 3% during fermentation; and separating the fermented coffee pericarp from the fermentation liquid, rolling, and drying until the water content is less than 12%. The method can effectively remove the astringent taste of the coffee pericarp tea, increase the richness of the flavor and taste of the pericarp tea, improve the increase of beneficial components in the coffee pericarp and the production of new metabolism, retain the original fruit flavor of the coffee pericarp and newly increase the product value of functional components, and realize the high-valued utilization of the coffee pericarp.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

The invention relates to the technical field of coffee, and particularly discloses a fruit coffee formula and a making process thereof.The fruit coffee formula comprises, by weight, 10%-30% of coffee essence, 50%-70% of pure milk and 10%-30% of fruit essence, and the coffee essence is prepared by mixing and extracting coffee beans ground into powder and water. The fruit essence is prepared by crushing or squeezing fruit raw materials. The fruit coffee produced by the production process of the fruit coffee not only has a traditional coffee flavor, but also has a fruit flavor and a mellow taste, and compared with a traditional milk tea beverage, the fruit coffee has a good fat reducing effect and a wide application range.

The invention belongs to the technical field of wine processing, and discloses a method for improving flower and fruit aroma and sauce flavor of Maotai-flavor liquor. The method comprises the following steps: adding Maotai-flavor flavoring wine and flower and fruit flavor flavoring wine into Maotai-flavor liquor; wherein the Maotai-flavor flavoring wine and the flower and fruit flavor flavoring wine are respectively condensed liquid and non-penetrating liquid which are obtained by separating Maotai-flavor white spirit raw materials through double pervaporation membranes; the first layer of the double pervaporation membrane is a vertical orientation fluorinated graphene nanosheet / PDMS composite membrane, and the second layer of the double pervaporation membrane is a polyvinyl alcohol / polyimide-based composite membrane. Based on a double-pervaporation membrane method, the Maotai-flavor liquor is divided into the flower and fruit flavor seasoning liquor and the Maotai-flavor seasoning liquor, after the liquor with rich flower and fruit flavor and Maotai flavor is added into the liquor in proportion, the flower and fruit flavor and Maotai flavor of the Maotai-flavor liquor are effectively increased, and the Maotai-flavor liquor has better sensory quality. The method is high in raw material utilization rate, low in energy consumption, simple and convenient to operate and suitable for industrial production.

1. The name of the design product: candy packaging bag set (fruit-flavored coffee-filled hard candy). 2. The use of the design product: for packaging candy. 3. The design features of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design features: set in use state diagram. 5. The design for which protection is sought includes color. 6. The design product is a flat product, omitting set 1 left view, set 1 right view, set 1 top view, set 1 bottom view, set 2 left view, set 2 right view, set 2 top view, set 2 bottom view, set 3 left view, set 3 right view, set 3 top view, set 3 bottom view, set 4 left view, set 4 right view, set 4 top view, set 4 bottom view, set 5 left view, set 5 right view, set 5 top view, set 5 bottom view, set 6 left view, set 6 right view, set 6 top view, set 6 bottom view, set 7 left view, set 7 right view, set 7 top view, set 7 bottom view. 7. Other circumstances that need to be explained Other explanations: The design product contains 7 sets of kits, of which set 1 is an outer packaging bag, and set 2, set 3, set 4, set 5, set 6, set 7 are inner packaging bags; Set 2, set 3, set 4, set 5, set 6, set 7 are placed in set 1 after sealing.

The invention discloses a preparation method of probiotic nutrition fortified dried fruits, and belongs to the technical field of food processing. The preparation method disclosed by the invention comprises the following steps: inoculating probiotics into fruit juice added with desalted whey powder, and fermenting to obtain fermentation liquor; adding a freeze-drying protective agent into the fermentation liquid to serve as probiotic impregnation liquid to impregnate the fruit slices or blocks; and performing pre-freezing and vacuum freeze-drying to obtain the probiotic nutrition fortified dried fruits. The food raw materials are directly added into the probiotic fermentation liquor to prepare the steeping liquor, thallus separation is not needed, the process is simple and convenient, and the label cleaning concept is met; the impregnation liquid has a remarkable protection effect on probiotics in the vacuum freeze-drying process, and can strengthen nutritional and functional components such as ascorbic acid and total phenols in the dried fruits at the same time. The viable count of probiotics in the prepared dried fruits can reach 10 < 9 > CFU / g or above, and the dried fruits are balanced in nutrition, have the natural flavor of fruits and the functions of the probiotics, are convenient to carry and store and have good industrial application prospects.

1.The name of the design product: candy packaging bag (fruit flavor). 2.The use of the design product: candy packaging bag. 3.The design points of the design product: in shape. 4.The picture or photo that best indicates the design points: front view. 5.The design product is a thin product, and the left view, right view, top view, bottom view and perspective view are omitted.

The invention relates to chicken skin fruity qi and blood tonifying soft sweets and a making method thereof, and belongs to the technical field of health food. The invention provides chicken skin fruity qi and blood tonifying soft sweets. The chicken skin fruity qi and blood tonifying soft sweets are prepared from the following components in parts by mass: 37 to 99 parts of chicken skin juice, 15 to 30 parts of red dates, 10 to 25 parts of radix astragali seu hedysari, 5 to 15 parts of radix angelicae sinensis, 1 to 8 parts of radix ophiopogonis, 65 to 83 parts of gelatin, 15 to 25 parts of agar, 130 to 160 parts of xylitol, 0.1 to 0.6 part of stevioside, 0.1 to 0.6 part of mogroside, 1 to 8 parts of citric acid and 150 to 240 parts of water. The chicken skin fruity qi and blood tonifying soft sweets have the effects of tonifying qi and blood, resisting oxidation, reducing blood sugar, preventing decayed teeth, enhancing the immune regulation ability and the like, the variety of soft sweets is enriched, the market diversification requirements are met, high-quality development of special agricultural products can be promoted, the supply chain of the agricultural industry chain is prolonged, and the market prospect is wide. The method has profound significance on development of special agricultural products and economy.

This invention relates to a new and distinct variety of strawberry plant named ‘BG-15.490.061’. This new strawberry plant named ‘BG-15.490.061’ is primarily adapted to the growing conditions of the central coast of California, and is primarily characterized by its orange red to red fruit color, medium fruit size, conical fruit shape, with slight differences between primaries and secondaries; fair fruit flavor, with seeds typically held even the surface; medium to large plant size, with medium plant density; medium yellow green foliage color, with slightly concave to flat cross section; and fruiting trusses typically held even to below the plant, with little to no anthocyanins and weak pubescence.

According to the method for improving the flavor of the Huangguo pear juice beverage, provided by the invention, the Huangguo pear residues can be effectively utilized to extract aroma components, and the original fruit flavor of the Huangguo pear juice beverage is greatly improved through scientific process steps such as composite enzymolysis, reasonable adjustment of the sugar-acid ratio and strict sterilization treatment; the loss of aroma substances is reduced, so that the product has higher typicality and high quality, and a new technical support and a new development direction are brought to the processing industry of the Huangguo pears in the same kernel region.

The invention relates to a chewing gum containing a digestive tract defoaming agent and a preparation method thereof in the technical field of endoscopy, and is characterized in that the chewing gum comprises the following components in percentage by weight: 40 to 60 percent of gum base, 0.5 to 1.0 percent of dimeticone, 0 to 30 percent of sugar or sweetening agent, 0.1 to 0.5 percent of spice, 0.15 to 0.45 percent of softening agent, 0.1 to 0.5 percent of lubricating agent and 8 to 15 percent of water. The chewing gum disclosed by the invention is convenient to carry and use, and is particularly suitable for preparation before endoscopy; in the form of chewing gum, the chewing gum can be used when waiting for examination, so that intestinal movement is improved, and intestinal bubbles are improved; components which do not increase the gas production rate are adopted, and the problem of bubble aggravation is avoided; the taste is mainly fruity, such as mint, so that the acceptability of patients is improved.

The invention discloses a brewing method of high-fruity-flavor-retaining batch autumn pear wine, and relates to the technical field of loquat autumn pear wine brewage. The method comprises the following steps: firstly, selecting and treating raw materials; pretreating and preparing mixed fruit juice; fermentation stage control; a distillation process and fruit fragrance retention; according to the method, enzymolysis dipping can be matched with low-temperature squeezing, aroma precursors of the loquats and the autumn pears can be reserved to a large extent, loquat concentrated juice and autumn pear concentrated juice are added subsequently, loss of fruit aroma in the fermentation and distillation process can be made up, and when a finished product is obtained, the wine can retain enough fruit aroma, and the taste of the wine is improved. According to the present invention, the strong wine core is obtained through the related process, the alcohol content is reduced, and the loquat concentrated juice and the autumn pear concentrated juice are added, such that the alcoholic strength of the finished product wine can be accurately controlled, the fruity flavor cannot be diluted, the finished product wine still has the sufficiently mellow fruit flavor, and the plumpness of the finished product wine is improved.

The invention provides a preparation method and application of fresh fruit fermented sour dough. The preparation method mainly comprises the three steps of fermentation head preparation, sour dough preparation and application of the fresh fruit fermented sour dough to preparation of fresh fruit flavored bread. The method has the advantages that fresh grapes are used for replacing commercially available saccharomycetes to prepare the yeast heads, the yeast heads with richer flavor can be prepared, the flavor of cooked wheaten food is more diversified subsequently, and then the overall taste and quality of the cooked wheaten food are improved.

The invention belongs to the technical field of earthworm preparations, and discloses an earthworm protein gel candy and a preparation method of the earthworm protein gel candy. 300 parts of apple pectin; 1800 parts of a sorbitol solution; 1000 parts of erythritol is used as a raw material; 4 parts of stevioside; 480 parts of xylitol; 200 g of earthworm protein freeze-dried powder; 20 parts of L-arginine hydrochloride; 300 parts of purified water; 5 parts of citric acid; 20 parts of concentrated fruit juice and natural essence; 5 parts of sodium citrate; and 5 parts of potassium sorbate. According to the local dragon protein gel candy, the L-arginine promotes NO synthesis and accelerates microcirculation improvement; a fruit flavor masking technology is adopted, so that most of unpleasant odors are eliminated, and the gel matrix has long-acting thrombolysis activity and stability; due to beta-cyclodextrin microencapsulation, the gastric solubility of earthworm protein is reduced, the targeted release rate of intestinal tracts is increased, and the activity retention rate of plasmin is increased; the water activity is less than or equal to 0.62, the microbial proliferation is inhibited, and no salmonella / staphylococcus aureus is detected.

1. The name of the product of this design: Packaging Kit (Fruit Flavored Lubricant). 2. Purpose of this design product: This design product is used for the packaging of fruit-flavored lubricant products. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: combination state diagram.

The present application relates to the technical field of liquor quality. The present application utilizes the same fungus Eurotium cristatum SXHBTBU1934 CGMCC NO.21026 as yeast to independently ferment wheat, and then utilizes the fermented wheat as "microbial filter material" to filter distilled liquor. The specific method for improving liquor quality by utilizing microbial fermentation material comprises the following steps: filtering liquor body by adsorption material to obtain filtered liquor body; mixing the filtered liquor body with washing-removing material to obtain washing-removed liquor body; and performing fine filtration on the washing-removed liquor body to obtain product liquor body. By utilizing the method of the present application, the compounds such as ethyl oleate and ethyl linoleate, which have negative influence on the flavor of liquor and have viscosity, can be reduced in the liquor body; meanwhile, the acid ester compounds such as ethyl octanoate are increased, which adds fruit flavor to the liquor body, but does not destroy the flavor balance of the four flavoring substances such as ethyl acetate, ethyl lactate, ethyl butyrate and ethyl hexanoate, and does not affect the main taste of the liquor body.

The invention discloses propolis filled chocolate and a preparation method thereof, and relates to the technical field of food processing. The propolis filled chocolate comprises a propolis liquid candy sandwich and dark chocolate, and the propolis liquid candy sandwich comprises the following components in percentage by mass: 0.5-2.0% of propolis extract, 0.5-2.0% of black chocolate, 0.5-2.0% of a sweetening agent, 0.5-2.0% of a sweetening agent and the balance of water. 65-75% of a compound sweetener; 0.8 to 1.2 percent of composite colloid; 1.0 to 3.0 percent of prebiotics; 0.2 to 0.3 percent of fruity essence; 0.02 to 0.06 percent of honey essence; 0.04 to 0.06 percent of modified essence; 0.02 to 0.04 percent of sweet essence; and the balance of water. According to the invention, the edible problem caused by unpleasant flavor and poor taste of the propolis can be overcome, and the extraction rate and the bioavailability of active ingredients of the propolis are improved at the same time.

The invention provides a planting method of southern high-quality facility peaches, and belongs to the technical field of cultivation. According to the planting method for the southern high-quality facility peaches, the modes of facility greenhouse type selection, dark drainage arrangement, excellent high-sugar peach variety selection, high-light-effect tree form application, reasonable water and fertilizer management and the like are combined, the underground water level of a peach orchard can be well reduced, the illumination quantity and air permeability in facilities are increased, and the yield of the peaches is increased. The photosynthetic capacity of leaves and the internal quality of fruits are improved, and the problems of yellowing of tree leaves and boring fruit flavor caused by adverse environments such as high underground water level, weak light, high temperature and high humidity in a facility greenhouse in the southern region are effectively solved.

1. Name of the designed product: packing box (ice cool fruit flavor combination stick). 2. Use of the designed product: for packing product. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The present application relates to the technical field of microorganism, and particularly relates to a luohanguo flavor dairy product and a preparation method and application thereof, the present application adopts buffalo milk, luohanguo powder, paracasei and rhamnosus to prepare the flavor dairy product, it is found during the preparation process research that the luohanguo powder, paracasei and rhamnosus have good synergies, the luohanguo powder fermented dairy product prepared by the combination has good antioxidant function, through animal experiment, the product can effectively relieve the inflammation of DSS-induced mouse colon, and the effect of the luohanguo flavor fermented milk is close to that of positive drug, so the product is a good diet therapy product.

A new and distinct variety of strawberry plant named ‘DrisStrawOneHundredEight’, particularly selected for the yield potential and vigor of the plant, as well as the fruit flavor and quality, is disclosed.

The invention discloses Weissella sinus and an application of the Weissella sinus in promoting production of fruity flavor substances in fermented soybean milk, and belongs to the technical field of food microorganisms. The Weissella cibaria GDMCC 66672 not only has excellent growth ability and acid production ability in fermented soybean milk, but also can produce various fruit flavor substances in high yield in the soybean milk fermentation process, so that beany flavor substances in the soybean milk are effectively reduced. When the strain is prepared into a microbial inoculum to be applied to the production process of low-temperature fermented soybean milk, the quality and flavor of the fermented soybean milk can be remarkably improved. The strain disclosed by the invention is good in practical application effect and has a good application prospect in low-temperature fermented soybean milk production.

The invention belongs to the technical field of fertilizers, and particularly relates to a fulvic acid fertilizer for improving passion fruit quality and amino acid composition and application of the fulvic acid fertilizer. A preparation method of the fulvic acid fertilizer for improving the passion fruit quality and the amino acid composition comprises the following steps: S1, preparing a basic solution: mixing a potassium fulvate mother solution with deionized water to form the basic solution; s2, constructing an electro-Fenton system; s3, electro-Fenton activation reaction: applying constant current to an electro-Fenton reaction system, quenching after reaction, and adjusting the pH value; s4, carrying out chelation reaction; and S5, fixing the volume. The fulvic acid fertilizer disclosed by the invention can regulate and control secondary metabolism of crops, can remarkably improve the soluble solid content of fruits, reduces total acid, optimizes the sugar-acid ratio, and enables the flavor of the fruits to be better; meanwhile, the amino acid composition of fruits can be systematically improved, and the total amount of amino acids, especially the content of arginine, leucine and other key amino acids, can be remarkably increased.

The present invention addresses the problem of providing: a gelatinous food product which contains a large amount of dietary fibers, has an excellent fruit juice feeling, and is delicious to eat; and a method for imparting a fruit juice feeling to a gelatinous food product containing a high amount of dietary fibers. The present invention pertains to: a gelatinous food product which contains a fruit flavor, an indigestible glucan, and a degraded guar gum, and in which the mass of a dietary fiber derived from the degraded guar gum is 0.40 or less when the mass of the dietary fiber derived from the indigestible glucan is 1; the total dietary fiber content is 10-50% by mass; and a method for imparting a fruit juice feeling to a gelatinous food product, said method comprising: a step for imparting a fruit juice feeling to a gelatinous food product containing a fruit essence, an indigestible glucan, and a degraded guar gum and having a total dietary fiber content of 10-50 mass%; the dietary fiber derived from the degraded guar gum is contained in a mass of 0.40 or less when the mass of the dietary fiber derived from the indigestible glucan is 1, thereby imparting a fruit juice feeling to the gelatinous food.

1. Name of the product of this design: Cans (Fruit Flavor Series). 2. Purpose of this design: For beer packaging. 3. Key points of this design: The pattern. 4. The picture or photo that best illustrates the key points of the design: The main view of Design 1. 5. Design 1 is designated as the basic design.