6 results about "Mango Flavor" patented technology

The invention relates to a foodstuff 'FoxySpot tongue muscle trainer', in particular to muscular function prevention of oral and facial disorders; a food product for muscular function prevention of oral-facial disorders in the human oral cavity contains biocompatible materials: xylitol, agar-agar, carboxymethyl cellulose, magnesium stearate, colloidal silica, natural flavouring, and optionally, a natural pigment selected from the group consisting of beet pigment and dry turmeric extract; one tablet comprises the following components by mg: 120.0 parts of xylitol, 40.0 parts of agar-agar, 23.0 parts of carboxymethyl cellulose, 6.0 parts of caramel condiment, 5.0 parts of xanthan gum, 3.0 parts of colloidal silicon dioxide and 3.0 parts of magnesium stearate, or 120.0 parts of xylitol, 40.0 parts of agar-agar, 20.0 parts of carboxymethyl cellulose, 5.0 parts of forest berry condiment, 4.0 parts of beet pigment, 5.0 parts of xanthan gum, 3.0 parts of colloidal silicon dioxide and 3.0 parts of magnesium stearate. Or 120.0 parts of xylitol, 40.0 parts of agar-agar, 23.0 parts of carboxymethyl cellulose, 5.0 parts of mango seasoning, 1.0 part of dry turmeric extract, 5.0 parts of xanthan gum, 3.0 parts of colloidal silicon dioxide and 3.0 parts of magnesium stearate.

The invention discloses a preparation technology of ready-to-drink poplar branch sweet dew keeping fresh and cooked flavor of mangoes, and belongs to the technical field of beverage processing. The process comprises the following steps: dividing mango puree into main mango puree and flavored mango puree; performing thermal sterilization on the main mango puree, and performing ultrahigh-pressure cold sterilization on the flavored mango puree; preparing a sterile main material base solution from the main mango primary pulp subjected to heat sterilization, coconut milk, sugar, a stabilizer and the like, and cooling the sterile main material base solution; mixing the non-thermally sterilized flavored mango puree with the main material base solution under a sterile condition of less than or equal to 25 DEG C, and adding sterilized sago and other solid ingredients; and finally, carrying out sterile filling and mild post-sterilization. According to the invention, the mango raw material is subjected to physical zoning treatment and back-end cold addition, so that the heat-sensitive aroma components of the fresh mangoes are reserved to the greatest extent, the technical problem that the fresh flavor of the mangoes is seriously lost in industrial hot processing of ready-to-drink products is solved, and the final product has the fresh flavor and layering sense close to those of freshly-prepared drinks.

The invention discloses a mango essence gas chromatography-mass spectrometry fingerprint analysis method, which comprises: pretreatment: respectively weighing a plurality of mango essence samples, dissolving in a solvent containing an internal standard substance, uniformly mixing, and filtering to obtain a plurality of samples to be detected; sample detection: performing gas chromatography-mass spectrometry detection on a plurality of samples to be detected; and sample analysis: constructing fingerprint spectrums of a plurality of mango essence samples, and carrying out statistical analysis. The pretreatment method can effectively avoid loss of volatile components of a sample, the detection method is good in stability, convenience and separation performance, the constructed GC-MS fingerprint spectrum of the mango essence can be generally used for quality evaluation of the mango essence, and the stability of the quality of an essence product is further controlled.

The invention belongs to the technical field of essences, and particularly discloses a mango flavor essence based on composite enzymolysis and a preparation method thereof.Mango is separated to obtain pulp, pericarp and kernels, the pericarp, pulp residues and mango kernel extracts are subjected to composite enzymolysis, pectinase can degrade pectin substances of cell walls and intercellular layers, and the pectin substances of the cell walls and the intercellular layers can be degraded; cell structures are disintegrated; xylanase can further destroy the integrity of cell walls; beta-glucosidase can specifically hydrolyze glucosidic bonds of bound aroma substances and release potential aroma components; the ficin protease can degrade protein substances, so that comprehensive and efficient release of free-state and combined-state aroma substances in the mango raw material is realized, and the aroma intensity and the flavor layering sense of the essence are remarkably improved. The mango seed extract not only can enhance the oxidation resistance of the essence, but also can achieve a synergistic effect with the aroma components to improve the mellow taste of the flavor.

A food product for the myofunctional prevention of orofacial disorders in the human oral cavity contains biocompatible materials: xylitol, agar-agar, carboxymethylcellulose, magnesium stearate, colloidal silicon dioxide, natural flavoring, and, optionally, natural coloring selected from beet coloring and dry turmeric extract. The content of components in one tablet in mg is as follows: xylitol 120.0, agar-agar 40.0, carboxymethylcellulose 23.0, caramel flavoring 6.0, xanthan gum 5.0, colloidal silicon dioxide 3.0, magnesium stearate 3.0 or xylitol 120.0, agar-agar 40.0, carboxymethylcellulose 20.0, forest berry flavoring 5.0, beetroot dye 4.0, xanthan gum 5.0, colloidal silicon dioxide 3.0, magnesium stearate 3.0 or xylitol 120.0, agar-agar 40.0, carboxymethylcellulose 23.0, mango flavoring 5.0, dry turmeric extract 1.0, xanthan gum 5.0, colloidal silicon dioxide 3.0, magnesium stearate 3.0. The use of this food product for myofunctional prevention of orofacial disorders in the human oral cavity is also proposed.

1. Name of the product in this design: Packaging bag (Naimibo Crispy Kyoho Grape Flavor, Mango Flavor, Coconut Flavor Ice Cream). 2. Purpose of this design: For the outer packaging of food products. 3. The key design features of this product are the combination of pattern and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 7. Design 1 is designated as the basic design.