31 results about "Malt Flavor" patented technology

The invention discloses a compound enzyme for bear, and belongs to the field of enzyme preparation processing. The compound enzyme adopts a natural concentrated maltase as a main material, and is complexed with a mixed enzyme scientifically, so that not only are full enzyme sources filled, but also more importantly under the synergistic effect of a protective agent and an activating agent, the enzyme activity is enough, the storage performance is good, a nitrogen source is rich, the malt flavor is strong, and the loss rate of the enzyme activity after 2-year storage at normal temperature is less than 3%. The compound enzyme disclosed by the invention has the advantages that the complexing is scientific, the preparation process is simple, the function of a product is complete, the storage period is long, the transportation, the storage and the use are convenient, especially a solid foundation is laid for carrying out added enzyme-preparation saccharification with the auxiliary-material ratio, reducing the production cost of the bear and producing the high-quality traditional bear with rich nutritional values and natural-pure taste and flavor.

The invention discloses a method for brewing a 10-degree light black beer. According to the method, common malt, wheat malt, rich color malt and corn starch are used as main raw materials. The method comprises the following steps of preparing raw materials, saccharifying, fermenting, filtering, filling and sterilizing, acquiring a finished product, adding isomerization hop extract and hop balm, and finally producing the10-degree light black beer by using a high-concentration brewing technology. The beer brewed by the method is deep brownish red; the foam is exquisite and suspends on the cup; the flavor is obvious and pure dark malt flavor; the taste is pure and refreshing; the bitter taste is soft and harmonious; the beer does not have any pyrodextrin flavor and unpleasant foreign flavor; and the mouth feel is light, soft, rich and full. Based on the characteristics of low cost, less bitter taste and fitness and the special nutritive value of the black beer, the 10-degree light black beer can be drunk a lot.

The present invention discloses yogurt maintaining viable number of probiotics in shelf life. The yogurt comprises barley extract. The barley extract consists of 80-90 wt% of extract obtained by enzymolysis of barley and 10-20 wt% of extract obtained by hydrolysis of the barley. The present invention also discloses a manufacture method of the yogurt maintaining the viable number of the probiotics in the shelf life. The mixture is obtained by mixing the extract obtained by enzymolysis of the barley and the extract obtained by the hydrolysis of the barley. The yogurt is significant in malt flavor, and the preparation method does not bring peculiar smell for the products and at the same time has the most obvious proliferation effects on the probiotics in the yogurt. The malt extract is added into the yogurt and the preparation method can maintain the stability of the viable number of the probiotics in the shelf life. At the same time, the malt extract can partially replace sugar, the preparation method reduces the addition amount of sucrose in the yogurt and the addition amount of the sucrose in the yogurt products, and the yogurt is conducive to body health.

The invention discloses Runfei Zhike white fungus lactic acid beverage, made from, by weight, 155-165 parts of white fungus, 8-10 parts of skimmed milk powder, 20-30 parts of osmanthus-scented honey, 2-3 parts of pearl micro powder, 6-9 parts of lotus root, 7-10 parts of dried longan, 0.3-0.5 of malt flavor, 4-5 parts of fritillary bulb, 20-30 parts of wax gourd, 5-6 parts of wild chrysanthemum, 25-30 parts of glucose, 0.2-0.4 part of gelatin, a proper amount of Streptococcus thermophiles, and a proper amount of Lactobacillus bulgaricus. White fungus slurry is etherified with sodium citrate during the production of the Runfei Zhike white fungus lactic acid beverage, polysaccharide molecules of white fungus are subjected to hydroxylation modification, the polysaccharide molecules are more water-soluble, and a product is better in anti-oxidative activity. The beverage made by fermenting white fungus, lotus seed and the like and mixing them with the osmanthus-scented honey has agreeably sour and sweet taste, is capable of treating cough, clearing away heart-fire and moistening lungs and also has delicious sweet taste, and a production method is simple and low in cost.

The invention relates to malty steamed bread and a making method thereof.Wheat malt with specific diastatic power and protein solubility (Kolbach index) is selected, high-temperature baking processing is performed at specific temperature for specific time, wheat malt enzyme deactivation is performed to generate typical amber and strong malt flavor, and the novel bread is obtained according to the specific proportion of the wheat malt flour, flour and water and specific fermentation temperature and time.The advantages that the wheat malt flour contains a certain amount of fermentable sugar and araboxylan and has special malt fragrance are given into play, and the novel bread yellowish in skin, large in specific volume and rich in malt flavor, baking fragrance and araboxylan is made.

The invention discloses a method for preparing a malt flavored characteristic aroma reference sample in the sensory evaluation of yellow rice or millet wine and belongs to the field of chemical engineering. According to the method, barleys are immersed to germinate, dried, kilned, subjected to root removal, and extracted with water and an ethanol water solution to obtain an extracting solution; and the extracting solution is filtered, concentrated and clarified, the concentration of ethanol is adjusted, and stable treatment is carried out so that the malt flavored characteristic aroma reference sample is prepared. The prepared solution has the characteristic malt flavor and can be used as a standard reference solution for yellow rice or millet wine evaluation people to train and evaluate the malt aroma of the yellow rice or millet wine, and also can help common consumers to understand and define the malt flavor. The prepared product has stable properties and can be used for a relatively long time.

The invention discloses a brewing method for yeast wheat beer. The brewing method comprises the following steps: adjusting the concentration of original wort to 12-14%; adopting a two-time decoction saccharifying method for saccharifying, wherein the feeding temperature is 35-37 DEG C, boiling time of mash is 20-25 minutes, the material-water ratio of the saccharification mash is (1:2.8)-(1:3), the fermentation degree is 78%-85%, the inoculation temperature is 12-14 DEG C, and 0.3-1 L of yeast paste is added per hectoliter; feeding sterile air; fermenting for 2-4 days under the temperature of 18-21 DEG C, and recovering the yeast; and adding wort at the temperature of 12-20 DEG C, fermenting for 3-5 days, and them fermenting for 15-20 days at the temperature of 50 DEG C. The brewing method is simple, and the yeast wheat beer has the characteristics of fragrant flavors of vanilla, clove, bananas and apples, mellowness, softness and strong malt flavor, and is fresh and pleasant.

The invention discloses a method for replacing humulus lupulus with tea leaves. The method comprises the following steps of malt crushing, maltose treatment, mixing and filtering, wort boiling, cyclotron precipitation, wort cooling, wort fermentation, material adding and product packaging. The method has the beneficial effects that the auxiliary material, namely humulus lupulus, in beer preparation is replaced so that the same effect is achieved under the condition that the taste is not influenced, the total polyphenol content detected in the prepared finished product is 350mg/L, and the finished product has obvious fragrance, has bubble killing taste, malt flavor and bitter taste of beer, and the production cost is reduced. The materials beneficial to the human body are added, the stability can be improved, the viscosity of the beer can be increased, the beer can be prevented from being oxidized during production and after preparation, the original color of the beer can be protected,and the enzymic preparation added during production can effectively accelerate decomposition of starch into maltose and can filter poor malts.

The invention develops a novel beer style which is produced by mixing and fermenting chamomile tea and maltose according to a certain proportion on the basis of the basic brewing principle of Ale beer. The style changes the original flavor of beer, so that the beer has a flower fragrance flavor on the basis of the malt flavor.

The invention relates to milk-flavor macadamia nuts. The milk-flavor macadamia nuts comprise the following raw materials in parts by weight: 1500-2500 parts of macadamia nuts, 25-40 parts of white granulated sugar, 20-35 parts of edible salt, 0.6-1.2 parts of monosodium glutamate, 1.5-3 parts of a sweetening agent, 0.6-1.2 parts of flavoring agent and 0.3-3.5 parts of edible essence. The milk-flavor macadamia nuts are prepared by the following steps: adding the white granulated sugar, the edible salt, the monosodium glutamate, the sweetening agent, the flavoring agent and the edible essence to280-350 parts by weight of water, and allowing the substances to sufficiently dissolve to obtain flavoring water; baking the macadamia nuts at 70-140 DEG C for 5-35min for performing removing water;soaking the macadamia nuts subjected to water removing in the flavoring water for 1-3min, and fishing out and draining off the macadamia nuts; and allowing the macadamia nuts to stand for 6-10h, and then baking the macadamia nuts at 70-150 DEG C for 12-22h. By a special processing technology, the milk flavor and the taste of the macadamia nuts are combined perfectly together, and the milk-flavor macadamia nuts are strong in milk flavor, crisp, fragrant, delicious and moderately sweet and salty and have high nutritional value and broad market prospects.

The present invention discloses stomach strengthening and tonifying malt flavored fagopyrum tataricum tea drink and a preparation method thereof. The tea drink comprises the following raw materials in parts by weight: 500-550 parts of fagopyrum tataricum, 100-120 parts of semi-dried osmanthus fragrans flowers, 300-350 parts of malts, 20-23 parts of rice vinegar, 25-30 parts of chicken gizzard membranes, 30-35 parts of Chinese yams, 23-25 parts of rhizoma coptidis, 20-23 parts of red dates, 50-55 parts of freeze-dried fish roe powder, 30-35 parts of xylitol and 100-120 parts of blueberry pulp. The stomach strengthening and tonifying malt flavored fagopyrum tataricum tea drink is rich in nutrition and the contained effective ingredients have efficacies of strengthening and tonifying stomach, refreshing mind, clearing heat, etc.

The invention relates to a xylitol biscuit. The biscuit comprises, by weight, 36-40% of flour, 10-12% of rice sheets, 4-6% of oil powder, 16-18% of malt flavors, 8-10% of whole milk powder, 14-16% of xylitol, 4-6% of fresh milk, 0.12% of composite vitamin and 0.06% of vanilline. By the aid of the technical scheme, the xylitol can inhibit the growth of streptococcus mutans and reduce the attaching capability of the streptococcus mutans, the bacteriostatic action is achieved, the caries cannot be caused easily, the good caries resistant effect is achieved, the cost is low and the biscuit is suitable to mass consumption.

The invention discloses light beer as well as a preparation method and a preparation device thereof, and belongs to the technical field of drinks and beverages. The physical and chemical indexes of the light beer comprise that the value range of the concentration and the degree p is 14.2-14.8; the value range of the pH value is 4.0 to 4.2; the value range of total acid (mL/100mL) is 1.1-1.3; no iodine reaction exists; the value range of the chromaticity is 13.2 to 14.0; the value range of the actual fermentation degree% is 69-72; diacetyl is prepared by a national standard method, and the value range is 0.08-0.10 mg/L; and the value range of BU is 52.5-53.9, and the BU is a bitter substance. The preparation method and the preparation device can be used for preparing the light beer. The light beer prepared by adopting the preparation method and the preparation device is Cantonese British light Ale; the light beer has medium malt flavor, medium-to-high hop flavor similar to stone fruits and medium-to-high bitter taste; the light beer has ester fragrance from middle to high; and the taste at the end is dry.

The present invention discloses intestine moistening malt flavored fagopyrum tataricum tea drink and a preparation method thereof. The tea drink comprises the following raw materials in parts by weight: 500-550 parts of fagopyrum tataricum, 100-120 parts of semi-dried osmanthus fragrans flowers, 100-120 parts of malts, 25-30 parts of black Chinese wolfberries, 20-2 parts of freeze-dried red date powder, 20-23 parts of licorice, 10-12 parts of black sesame seeds, 20-23 parts of herba lophatheri, 20-23 parts of fructus aurantii, and 30-35 parts of honey. The intestine moistening malt flavored fagopyrum tataricum tea drink is various in nutrition and refresh in mouthfeel, and the contained effective ingredients have efficacies of moistening intestines, helping digestion, enhancing immunity, refreshing mind, etc.

The invention provides a method for preparing low-sugar low-fat malt-flavor solid milk tea, which comprises the following steps of: weighing the raw materials according to a certain proportion, wherein the raw materials comprise 10 to 25 parts of defatted soybean flour, 5 to 7.5 parts of solid malt extract, 0.2 to 0.5 part of SR health sugar SR-01-50, 0.1 to 0.5 part of xylo-oligosaccharide, 0.07 to 0.5 part of salt, 2.0 to 10 parts of skimmed milk powder and 0.3 to 1.2 parts of black tea powder; and uniformly mixing the raw materials to obtain finished product.

The invention discloses a method for producing malt-flavored crawfish dried tofu; malt and crawfish are used as raw materials, boehmeria platyphylla and herb of denseflower bulbophyllum are added at the same time, and the malt-flavored crawfish dried tofu is produced. The nutritional value of the malt and the crawfish is fully utilized, and the malt and the crawfish are in mutual compatibility with the traditional Chinese medicines and are in synergistic interaction, thereby having the efficacies of invigorating kidney and strengthening yang, and dispelling wind and eliminating dampness. According to the preparation method, the traditional Chinese medicinal materials are subjected to fruit wine yeast primary fermentation, the alcohol flavor of the product is increased, and the prepared finished product has the advantages of mellow and fragrant taste, smooth and tender mouthfeel, and easy preservation, has outstanding health-care function, and can significantly improve discomfort of the crowd with soreness of waist and leg pain caused by a humid environment after the malt-flavored crawfish dried tofu is eaten for a long term. The manufacturing process is simple and easy to realize, can meet the needs of market development, and can achieve scale production.