86 results about "Fruit Flavor" patented technology

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 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.

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.

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 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 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 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.

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 invention discloses a manufacturing process of a novel beverage bottle with synsepalum dulcificum, and relates to the field of beverage bottle manufacturing, and the manufacturing process comprises the following steps: step 1, obtaining 95-99.5 parts by mass of PET resin, 0.1-0.5 part by mass of a color master batch and 0.05-0.2 part by mass of a release agent, and carrying out injection molding on the mixture through an injection molding process under the conditions that the injection molding temperature is 280-300 DEG C, the injection molding pressure is 60-100 MPa and the mold temperature is 10-30 DEG C; manufacturing a bottle body main body with preset capacity and shape; 2, 97-99.5 parts by mass of PP resin, 0.1-0.5 part by mass of color master batch and 0.1-0.3 part by mass of a release agent are obtained, and an injection molding technology is adopted; through the design of the containing groove and the heat-sealing aluminum foil layer at the bottom of the bottle cap, physical isolation of the miracle fruit dry pills and the beverage is achieved, degradation of active ingredients caused by dissolving in advance is avoided, timeliness of the miracle fruit flavor is reserved, the use process is simplified, and through the double-sealing structure of the aluminum foil, the polyester composite film and the food-grade hot melt adhesive, the service life of the miracle fruit dry pills is prolonged. The shelf life of the beverage can be effectively prolonged in logistics, storage and consumption links, and active ingredients of the miracle fruits are maintained.

The present application relates to the technical field of lipstick preparation, and provides edible lipstick rich in grape seed oil and a preparation method thereof, wherein the edible lipstick is prepared from raw materials in the following proportions: grape seed oil 7-9 mL, sweet almond oil 4-6 mL, shea butter 1.3-1.7 g, candelilla wax 0.8-1.2 g, white beeswax 1.8-2.2 g, capsanthin 0.8-1.2 g, and vitamin E 80-120 muL. The edible lipstick rich in grape seed oil prepared by the method has outstanding performance in smell and moisturizing degree, fully meets the edible positioning of 'light fruit flavor' and 'non-greasy', and has a higher overall score than commercially available lipstick, indicating that the edible lipstick rich in grape seed oil prepared by the method has competitiveness in sensory experience of natural food-grade formula, and is especially suitable for use by people who pursue safety and moisturizing.

The purpose of the present invention is to provide a novel means for improving the flavor of a beverage containing vitamin C. Provided is a fruit-flavored beverage containing malic acid and at least 0.04 mass% vitamin C. The malic acid content of the beverage is such that the ratio of the acidity from the malic acid to the acidity of the beverage is at least 3%.

This invention relates to a new and distinct variety of strawberry plant named ‘SB_17_058-032’. This new strawberry plant named ‘SB_17_058-032’ is primarily adapted to the growing conditions of West Central Florida, and is primarily characterized by achenes set slightly below the surface of the fruit; moderately vigorous plant habit; high marketable yield; very good fruit flavor; and large berry size.

The invention provides a method for producing grain and fruit flavor ester vinegar through solid-state fermentation of famous wine Daqu system mash, and belongs to the technical field of vinegar brewing. The method comprises the following steps: fermenting famous wine Daqu strains, grains and fruits to prepare an alcohol-containing fermentation product; mixing the alcohol-containing leavening with a solid loose material and an acetic acid strain, carrying out acetic acid fermentation, aging fermented grains, carrying out oxygen-controlled fermentation, and carrying out soaking, smoking fermented grains, spraying vinegar and freezing treatment on the obtained vinegar fermented grains, so as to obtain the grain and fruit flavored ester vinegar. According to the method, famous wine yeast flora and endophytic flora in fruits are synergistically domesticated and controlled in the stages of mash or fermented grain fermentation, acetic fermentation and aged fermented grain oxygen-controlled fermentation, so that the aromatic ester vinegar with both grain brewing flavor and fruit fragrance is obtained, and the aromatic ester vinegar is unique in flavor and mellow in taste.

The invention provides rich flower and fruit flavor liquor and a preparation method thereof.The preparation method comprises the steps that after flower and fruit raw materials are subjected to enzymolysis treatment through flavor compound enzyme, on one hand, the flower and fruit raw materials are soaked in low-alcohol after-run for pre-fusion, and cross steaming is conducted through a double-kettle / series method to obtain low-concentration main flavor base liquor; on one hand, the flower and fruit raw materials are extracted with front-stage high-degree wine, purification treatment is performed with egg white liquid to obtain high-concentration aroma extraction liquid, aroma substances in the flower and fruit raw materials are transferred into a baijiu body through the two modes, and finally the aroma substances in the flower and fruit raw materials are blended according to different proportions. The natural mixed liquor with different intense flower and fruit fragrance is flexibly prepared.

The invention provides a fruit spice detection method and device based on a gas chromatography-ion mobility spectrometry algorithm, and can be applied to the technical field of fruit spice detection. The method comprises the following steps: performing fingerprint extraction on to-be-detected fruit flavor data based on a gas chromatography-ion mobility spectrometry algorithm to obtain a fingerprint; detecting the fingerprint spectrum by using a detection model to obtain a plurality of target volatile components; the multiple target volatile components, preset signal peak difference data and the volatile component markers are analyzed, fruits corresponding to the to-be-detected fruit flavor data are obtained, and the preset signal peak difference data represent sample signal peak data differences of different fruits for the preset volatile components; the volatile component marker is obtained by screening from the plurality of preset volatile components based on a preset projection variable importance threshold and the respective projection variable importance of the plurality of preset volatile components.

The invention provides a cefditoren pivoxil particle and a preparation method thereof, the particle comprises a cefditoren pivoxil amorphous substance, hydroxypropyl methylcellulose, croscarmellose sodium, sucrose, aspartame, sucrose fatty acid ester, a coloring agent, sodium chloride and fruity essence, and the particle is obtained through a fluidized bed rotational flow side spraying granulation coating technology. The cefditoren pivoxil granules are round, controllable in particle size distribution range, fast in dissolution, good in stability, good in taste, good in in-vivo bioavailability and suitable for clinical use of children and old patients.

The application discloses a Kosakonia cowanii BSX-h4 strain and application thereof. The Kosakonia cowanii BSX-h4 strain is preserved in the Guangdong Microbial Culture Collection Center, and the preservation date is January 8, 2024, and the preservation number is GDMCC No: 64253. The BSX-h4 strain can be used for fermenting coffee, so that the fermentation process of coffee is stabilized, the quality of coffee beans is improved, the production batch stability is improved, the types and contents of flavor substances such as alcohols, ketones, aldehydes, pyrazines and ethers in green coffee beans and roasted coffee beans are obviously improved, the fruit flavor of coffee beverages is improved, and the strain has food safety, so that the strain can be developed into a coffee flavoring microbial starter, and used for improving coffee flavor and improving coffee quality.

The invention discloses a preparation technology of pungent litse fruit black tea, and belongs to the technical field of tea processing, and the preparation technology comprises the following steps: (1) pungent litse fruit treatment; (2) tea leaf treatment; (3) mixing and rolling treatment; (4) fermentation treatment; (5) drying treatment; (6) flavor curing treatment; according to the invention, triple technologies of freezing wall breaking of fresh litsea cubeba fruits, cell-level co-rolling of withered black tea leaves, oxygen-controlled directional fermentation of a complex microbial inoculant and dried orange peel mediated bionic anaerobic curing are coupled, so that the inherent normal form of physical blending of traditional flavored tea is fundamentally subverted; the unique flavor of the pungent litse fruit and the mellow taste of the black tea are combined, and irritant citral is converted into a slow-release glycosylation flavor precursor in situ, so that the product perfectly has the aroma coordination at the initial stage of brewing and the lasting throat cooling feeling after drinking on the premise of zero addition; the problem that deep and natural fusion from fragrance to taste between the pungent litse fruit flavor and the black tea soup cannot be fully realized in the prior art is effectively solved.

The application is suitable for the field of electronic atomization liquid, and discloses an electronic atomization liquid capable of improving fragrance richness and a preparation method thereof. The electronic atomization liquid comprises the following components: liquor ester fragrance substances, fruit flavor essential oil, nicotine, and a solvent. The preparation method of the liquor ester fragrance substances comprises the following steps: liquor is delivered to a pervaporation device, the permeate is collected, and after solid-phase extraction, the permeate is eluted by using a mixed solvent, so that the liquor ester fragrance substances in the liquor are obtained. After the extraction step, the liquor is obtained, and the obtained liquor ester fragrance substances are added to the electronic atomization liquid, so that the fragrance richness can be effectively improved, the electronic atomization liquid emits full fruit fragrance during atomization, and the electronic atomization liquid is accompanied by light liquor fragrance, the fragrance is long-lasting, and the levels are rich. In addition, the raw materials in the application are generally easy to obtain, stable in nature, simple in preparation method, safe, free of side effects, and have a wide application prospect.

The application relates to the field of beer processing, and particularly discloses a processing technology of fruit fermented beer; comprising the following steps: S1, selecting 8-9 ripe hard peaches, crushing the peaches to obtain peach particles after cleaning, mixing the peach particles with water at a mass ratio of 1:7-10, then connecting composite bacteria, enzymes, bacterial cellulose and blue algae for initial fermentation, and obtaining white peach liquid after squeezing, filtering and boiling; S2, crushing, saccharifying and boiling barley malt powder, then connecting beer yeast, and obtaining barley beer through fermentation treatment; adding the white peach liquid into the barley beer, and obtaining finished fermented beer through after-fermentation; the fermented beer has relatively strong fruit flavor aroma and is not prone to excessive fermentation of yeast, so that the content of aldehydes and fusel substances in the beer is controlled, and the taste and flavor of the finished beer are ensured.

The present application relates to the technical field of fruit quality improvement, and particularly relates to application of hyperoside in improving grape fruit hardness. The scheme provided in the present application is verified by a large number of field tests, after spraying the plant with hyperoside solution, the fruit hardness of four grape varieties of'red double taste', 'rose flavor','sunshine rose' and 'italy' is all significantly improved compared with the control group, wherein the hardness of'red double taste' and 'rose flavor' is greatly improved, the hardness is increased by about 20%~25% in the grape ripening period, the hardness of'sunshine rose' and 'italy' is relatively small, the fruit hardness is increased by about 8%~16% in the grape color softening period; in addition to improving the fruit hardness, spraying the hyperoside solution can also promote the color uniformity of the grape fruit of some varieties, increase the soluble solids content, reduce the titratable acid content, and make the fruit flavor better; the method is compatible with the conventional grape planting management measures, is easy to popularize and apply in the grape planting area, and can bring significant economic benefits to the majority of growers.

The invention discloses a sweetening and deacidifying organic water-soluble fertilizer from a marine waste source and application of the sweetening and deacidifying organic water-soluble fertilizer. The marine waste sourced sweetening and deacidification organic water-soluble fertilizer is prepared from components in percentage by mass as follows: 2%-5% of chitosan oligosaccharide, 10%-25% of kelp fermentation liquor, 5%-7% of L-phenylalanine, 1%-10% of sugar, 0.2%-1.0% of calcium salt, 0.05%-0.2% of a surfactant and 55%-83% of deionized water, and the pH is adjusted to 5.0-6.0 with dilute acid. The kelp fermentation liquor is prepared by fermenting kelp with a strain of bacillus subtilis CGMCC (China General Microbiological Culture Collection Center) 1.8801; after the obtained sweetening and deacidification organic water-soluble fertilizer from the marine waste source is applied, the sugar degree of fruits can be remarkably improved, the acidity is reduced, and the flavor and quality of the fruits are improved. The invention provides a specific organic water-soluble fertilizer for sweetening and deacidification of plants, and has wide development and application prospects.

The utility model relates to the technical field of essence production, in particular to a collecting machine for paste essence production, which comprises an upper shell and a lower shell, a scraping component is arranged in the upper shell and the lower shell, the scraping component comprises a first motor fixedly connected with the side wall of the lower shell, and the output end of the first motor is fixedly connected with a gear. The bottom of the upper shell and the top of the lower shell are rotationally connected with the same rotating frame, the top and the bottom of the rotating frame are both fixedly connected with limiting rails, and sliding ways matched with the limiting rails are formed in the upper shell and the lower shell. Through cooperative arrangement of a gear, a rotating frame and a scraping plate, the scraping plate can scrape off adhered spices, so that the spices participate in collection again, the spices are prevented from being wasted, the utilization rate of raw materials is increased, and the production cost is increased if a large amount of expensive natural fruit spices are left on the inner wall in the production of the fruity paste essence. And the scrapers can effectively reduce the occurrence of such situations, and the practicability is improved.

The application discloses a novel fruit-flavored water product comprehensive circulating water breeding method, which comprises the following steps: disinfection, filtering and removing coarse impurities, neutralization and aeration, adding algal species, inoculating bacteria, adding trace elements, water dilution, releasing juvenile fish and shrimp fry, circle breeding, and water circulation. The application has the advantages of saving land and water, not damaging the plough layer, ecological environmental protection, quality safety, intelligent standard, energy saving and high efficiency, controllable yield, and the like, and provides a new technical mode for leading the green, healthy and efficient breeding transformation development of water products in China and produces high-quality special-taste fish and shrimps (containing fruit flavor, organic acid and reducing sugar).