8383 results about "Mouthfeel" patented technology

The invention discloses an electronic cigarette temperature control algorithm with a preheating function, particularly relates to the technical field of electronic cigarette temperature control, and is used for solving the problem of out-of-control temperature caused by waste heat accumulation due to continuous smoking in the prior art. Precise temperature control is realized through multi-dimensional parameter collaborative analysis and a dynamic correction mechanism; according to the algorithm, a waste heat accumulation superimposed effect is evaluated based on time interval distribution characteristics of historical suction actions of a user and current suction interval time, dynamic interference intensity is quantified in combination with airflow rate deviation, and a waste heat attenuation stability level is judged by detecting a temperature drop rate deviation direction. According to the contact area proportion of the heating element and the tobacco tar, waste heat conduction efficiency grades are divided; the target temperature compensation value is calculated through the preset temperature compensation mapping table, the preheating target temperature is dynamically adjusted, the constant temperature control program is started, the preset atomization temperature interval is maintained through a real-time temperature feedback closed loop, temperature overshoot caused by waste heat accumulation is effectively restrained, and atomization taste consistency and equipment safety are improved.

The invention belongs to the technical field of atomized liquid component analysis, and discloses an intelligent analysis system and method based on atomized liquid components, and the method comprises the following steps: carrying out multi-parameter sampling on atomized liquid to obtain pyrolysis data; performing temperature gradient analysis to generate a pyrolysis spectrogram; identifying trace markers to generate a feature library; analyzing the component evolution track to generate a dynamic evolution spectrum; carrying out partition demarcation processing to generate an atomization characteristic spectrum; performing thermodynamic analysis to generate a reaction map; analyzing component diffusion to generate quantized data; constructing a sensory response prediction engine; performing intelligent analysis to generate response feature data; evaluating and generating a quality report; and performing optimization processing to generate formula suggestions and executing accurate blending. According to the method, accurate analysis and evaluation of atomized liquid components are achieved through multi-dimensional analysis, a scientific basis is provided for product optimization, and safety and taste experience are effectively balanced.

The invention discloses a formula for brewing fen-flavor liquor by replacing peas with mung beans and a brewing method, and relates to the field of liquor brewing, the fen-flavor liquor is composed of yeast and sorghum, the mass percentage of the sorghum to the yeast is 100: 20-25, the yeast comprises barley, peas and mung beans, and the yeast comprises, by mass, 58-65% of barley, 30-35% of peas and 5-10% of mung beans. The starch content of sorghum is not less than 70%. According to the formula for brewing the fen-flavor liquor by replacing peas with the mung beans and the brewing method, the mung beans are added, so that a liquor body is endowed with rounded and mellow taste experience while keeping the elegant and pure style of the traditional fen-flavor liquor; the special plant faint scent of the mung beans is also in delicate flavor synergy with vanillin and other substances of the pea source, so that the finished wine has the sensory characteristics of being clear but not light and mellow but not strong, the degree of dependence on high-price peas can be effectively reduced by introducing the mung bean raw material, and the raw material purchasing cost of per ton of wine is directly reduced.

The invention belongs to the technical field of biology, and particularly relates to a sweet protein composition as well as a preparation method and application thereof. The sweet protein composition comprises the following sweet proteins: at least one of Brazilian sweet protein, kiwi sweet protein, omethoate sweet protein, rhizoma curculiginis sweet protein, capparis masaikai sweet protein, miracle fruit element, petatin, thaumatin and agrocybe cylindracea sweet protein. The invention also provides a preparation method of the sweet protein composition, and the preparation method simplifies the purification process and significantly improves the purity and yield of the sweet protein. The sweet protein composition disclosed by the invention is suitable for various foods, beverages, medicines and health-care products, so that the taste of the medicines is improved, and the compliance of patients is improved. In addition, the sweet protein composition can also be used in weight-losing products, antioxidant supplements and health-care products for enhancing immunity, and oral care products such as toothpaste and mouth wash, and can provide pleasant sweetness and improve mouth feel.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention provides cooking equipment, relates to the technical field of kitchen appliances, and is used for solving the technical problems that residual taste of food in a cooking cavity is purified and a purification unit is not resistant to high temperature, the cooking equipment comprises an equipment body, a shielding part, the purification unit and a sealing assembly, and the equipment body is provided with the cooking cavity; a window communicated with the interior and the exterior of the cooking cavity is formed in the cavity wall of the cooking cavity; the shielding piece is movably arranged on the equipment body, and the shielding piece is configured to open or close the window; the purification unit is movably arranged on the equipment body, and when the window is opened by the shielding piece, the purification unit is configured to move into the cooking cavity or move out of the cooking cavity through the window under the acting force; the sealing assembly surrounds the periphery of the window, and when the shielding piece closes the window, the sealing assembly is at least arranged between the shielding piece and the outer wall of the cooking cavity so as to seal a gap between the shielding piece and the periphery of the window. The sealing performance of the cooking cavity during cooking is improved, so that the food taste and the cooking experience feeling of a user are improved.

The invention relates to the field of food, and provides cheese and a preparation method thereof, and the cheese comprises the following raw materials: micellar casein liquid, single cream, carbohydrates, a leavening agent, chymosin, calcium salt, table salt and water. The cheese is good in stretching softness, easy to shape, good in baking performance, good in flavor and taste and high in stability, and can be stored for at least 9 months under the refrigeration condition.

The invention provides a temperature control method and device and a computer readable storage medium, the temperature control method is applied to an aerosol generation device, the aerosol generation device comprises a microwave heating assembly, and the temperature control method comprises the following steps: obtaining an actual stage of a current heating control period; wherein the heating control cycle comprises a first stage, a second stage and a third stage; matching the power value corresponding to the actual stage from the database; and supplying power to the microwave heating assembly according to the corresponding power value in the actual stage. In the first stage, the aerosol generating product can quickly reach the temperature for generating aerosol, so that quick suction is realized; in the second stage, it can be guaranteed that the aerosol generating product does not burn or generates aerosol products harmful to health at high temperature in the smoking process, it can also be guaranteed that the aerosol generating product is continuously heated to generate a certain amount of aerosol, the uniformity of a temperature field is improved, and the smoking taste and release consistency of the aerosol are guaranteed.

The invention provides an automatic camel milk powder preparation method. The method comprises the steps of intelligent raw material pretreatment, multifunctional active ingredient protection, intelligent gradient low-oxygen concentration and intelligent technological parameter optimization model establishment. According to the method, through intelligent process optimization and a multi-stage low-oxygen micro-pressure drying technology, the retention rate of heat-sensitive nutritional ingredients in the camel milk is greatly increased, meanwhile, fat oxidation is effectively inhibited, the flavor of the milk powder is improved, and the shelf life of the milk powder is prolonged. According to the method, dynamic optimization and real-time quality control of process parameters are realized through mathematical modeling and an industrial Internet of Things system, production energy consumption is reduced, and high consistency of batch-to-batch quality is ensured. The milk powder particles are uniform in particle size, the instant solubility and the taste are remarkably improved, and the production efficiency and the economic benefits are greatly improved. The introduction of the block chain traceability system further enhances the traceability of the product, and meets the requirements of consumers for high-quality dairy products.

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 relates to the technical field of intelligent barbecue control, and particularly discloses an automatic food material cooking method applied to an intelligent barbecue oven and the intelligent barbecue oven, and the method comprises the following steps: based on a temperature sensor matched with the type of a food material in a barbecue state currently, collecting temperature data of the food material in a barbecue process; the method comprises the steps of collecting temperature data corresponding to food materials, analyzing the collected temperature data corresponding to the food materials to obtain a temperature analysis result of the food materials, and generating accurate temperature control parameters of the intelligent barbecue oven according to the temperature analysis result of the food materials and preset barbecue temperature required by the food materials so as to accurately control intelligent barbecue equipment to work and control the temperature of the food materials in the barbecue process. Therefore, the accuracy of temperature control in the food material barbecuing process is improved, the barbecuing efficiency of the food materials is improved, food meeting the taste of a user is barbecued, and the user experience feeling is improved.

The invention discloses a steamed water egg maturity detection method, computer equipment and a system, and relates to the technical field of food processing, computer simulation and machine learning. The method for detecting the maturity of the steamed water eggs comprises the following steps: collecting actually measured temperature data in a steaming process of the steamed water eggs in real time; establishing a geometric model, a coupling equation set and the thermophysical parameters to generate reference prediction data; building an analysis platform, training an initial detection model according to the reference prediction data, and extracting a target detection model from the initial detection model according to a training result; generating model prediction data according to the target detection model; verifying the target detection model according to the actually measured temperature data and model prediction data, and optimizing the target detection model according to a verification result; and analyzing the steaming maturing process of the steamed eggs according to the optimized target detection model. With the adoption of the method, the maturity of the steamed water eggs can be scientifically judged, the cooking efficiency is improved, and the taste quality is controlled.

The invention relates to preparation of high-stability mascarpone cheese and application of the mascarpone cheese in baking, and belongs to the technical field of cheese preparation. The glutamine transaminase is combined with a citric acid-sodium citrate system, so that the excessive denaturation of protein is reduced, and the texture and flavor of the cheese are improved. Trehalose and xanthan gum are added for locking water and resisting freezing, and an antioxidant is combined for use, so that the freeze-thaw stability and oxidation resistance of the cheese are improved, the cheese is protected from texture change and oxidative damage in the freezing and unfreezing processes, and excellent texture and flavor can still be kept after multiple times of circulation. Arabic gum is modified through octenyl succinic anhydride, amphipathy is obtained, whey separation is prevented, whey loss is reduced, and the cheese taste is improved.

The utility model relates to the technical field of dried sweet potato processing, and particularly discloses a sweet potato steaming device which comprises a gas-liquid mixed boiling cooking device, the gas-liquid mixed boiling cooking device comprises a device body, the device body is provided with a cooking flowing cavity, a gas inlet cavity is formed in the lower portion of the cooking flowing cavity, and a gas outlet cavity is formed in the lower portion of the cooking flowing cavity. An air exhaust cavity is formed in the upper part of the cooking flow cavity, and the cooking flow cavity is communicated with the air exhaust cavity through a plurality of air exhaust holes; the sweet potato processing device has the advantages of low energy consumption, high processing efficiency, capability of keeping the original flavor of sweet potatoes to the greatest extent, good taste and the like.

The invention discloses a sparkling water preparation device, a control method and a water purifying and drinking machine, the device comprises a mixing mechanism, a liquid supply system, a carbon dioxide supply system, a detection unit and a control unit, and the control method comprises the steps of parameter receiving, initialization setting, jet flow mixing, real-time monitoring, dynamic adjustment and intelligent optimization. The method has the advantages that the carbon dioxide dissolving efficiency is improved, the dissolving saturation degree is improved, the control precision is high, the taste is adjustable, the adaptability is high, and the operation is convenient.

The invention belongs to the technical field of cheese processing, and particularly relates to a frozen cheese pulverizer which comprises a pulverizing box, a defrosting assembly and a heat preservation assembly are arranged, the defrosting assembly scrapes frost on the peripheral side of the surface of frozen cheese in an all-around mode, and the frost is guided into a recycling frame through a first flow guide plate; the situation that frost is attached to the surface of frozen cheese in the crushing process is avoided, then the resistance of the crushing tool bit to cutting is greatly reduced, the service life of the crushing tool bit is prolonged, the cutting efficiency of the frozen cheese is improved, the frost is collected through the heat preservation assembly, the situation that the frost melts into water in the interior is avoided, and the crushing efficiency of the frozen cheese is improved. And the surface of the frozen cheese is prevented from becoming wet, the taste of the frozen cheese after production is guaranteed, then cold air emitted by frost flows into the crushing box again, the overall low-temperature state of the interior is kept, and then the low temperature and the hardness of the frozen cheese are maintained.

The invention discloses a plant beverage capable of dispelling effects of alcohol, protecting liver and resisting fatigue and a preparation method thereof. The health-care tea is characterized by being prepared from the following raw materials in parts by weight: 1-12 parts of ginseng, 1-24 parts of rhizoma polygonati, 1-40 parts of radix puerariae, 1-24 parts of ampelopsis grossedentata, 1-24 parts of semen cassiae, 1-24 parts of mulberries, 1-40 parts of liquorice, 1-20 parts of hippophae rhamnoides fruit powder, 1-24 parts of poria cocos, 1-24 parts of smoked plums, 1-24 parts of rhizoma phragmitis, 1-40 parts of hovenia dulcis thunb, 1-24 parts of hawthorns, 1-24 parts of pericarpium citri reticulatae, 1-24 parts of lucid ganoderma and a proper amount of water. The preparation method comprises the following steps: pretreating raw materials, soaking, decocting, filtering, concentrating, blending, filling, sterilizing, inspecting and packaging. The beverage has the beneficial effects that the beverage has remarkable effects of dispelling effects of alcohol, protecting liver and resisting fatigue; no side effect exists; the mouthfeel is good; the preparation method is simple and low in cost; the tea is suitable for different people.

The invention relates to the technical field of dried bean curd manufacturing, in particular to a pressing production process and pressing equipment of dried bean curd. The production process comprises the following steps: S1, preparing materials; s2, preliminary pressing; s3, secondary pressing; s4, pressing for the third time; and S5, dicing and packaging. The pressing equipment comprises a pressing box and a hydraulic assembly, the pressing box comprises a box body and a pressing plate, the hydraulic assembly is vertically connected to the upper side of the pressing plate, the wall of the box body and the interior of the pressing plate are each provided with an auxiliary drainage structure, and when the pressing plate is pressed downwards by the hydraulic assembly, water in the bean curd blanks can be discharged outwards from the top, the side face and the bottom; through step-by-step pressing, the water content of the dried bean curd can be accurately controlled, and different market requirements are met; in the pressing process, water distribution is uniform, the product texture is consistent, and the taste is better; the art parameters are flexible and adjustable, and bean curd products with different dryness degrees can be obtained according to requirements.

The invention discloses a rotary baking oven for bread production, and relates to the technical field of bread production. The rotary baking oven comprises a machine body, a storage device, a baking device and a humidifying device; a baking space is formed in the machine body; one side of the machine body is provided with an opening and a door body for controlling the opening to be opened and closed; the storage device comprises a support frame, a plurality of baking nets and a first driving piece; the supporting frame is rotationally connected with the machine body; the baking net is detachably connected with the support frame; the first driving piece is used for driving the supporting frame to rotate; the baking device comprises a plurality of first heaters, and the plurality of first heaters are used for heating air in the baking space; the humidifying device comprises a spraying pipe, and the spraying pipe is located at the top of the baking space and used for spraying downwards. According to the bread baking device, the quality and taste of baked bread can be effectively guaranteed, and meanwhile the probability of uneven expansion in the bread and the probability of crackling and cracking of the surface of the bread can be effectively reduced.

The invention provides tartary buckwheat herbal baijiu and a preparation method thereof.The method aims at solving the problems that existing tartary buckwheat baijiu is lost in active ingredient, single in flavor and unstable in baijiu body, firstly, tartary buckwheat submicron powder, radix puerariae submicron powder and rhizoma polygonati submicron powder are put into Maotai-flavor base liquor together, and two-section type closed extraction is conducted at the normal temperature and then at the low temperature, adding a part of citric acid solution to adjust the pH at the initial stage of extraction; squeezing and filtering extract liquor, immediately adding bamboo leaf extract and phytic acid to carry out synergistic anti-oxidation treatment, and carrying out short-term aging; and finally, blending with the residual base wine. According to the preparation method disclosed by the invention, the retention rate of active ingredients such as tartary buckwheat flavone and the stability of the wine body are remarkably improved through staged extraction and dual antioxidant protection, the wine body is successfully endowed with coordinated baking fragrance, sauce fragrance and herbal flavor, and the taste is mellow and mild.

The invention discloses raw material crushing equipment, a crushing method and a fissistigma hemsleyanum wine preparation process, and relates to the field of crushing equipment. The gap between the two crushing rollers can be adjusted through the gap adjusting assembly, so that raw materials can be crushed into corresponding particle sizes according to the technological requirements of wine making when the wine making raw materials are crushed, and the flavor and taste of wine can be improved while grain waste is prevented; meanwhile, the two crushing rollers are in transmission connection through the transmission assembly, so that when the driving assembly drives one crushing roller to rotate, the transmission assembly can drive the other crushing roller to synchronously and reversely rotate, the two crushing rollers always keep synchronous movement, and the crushing effect of the crushing rollers is improved; and the transmission assembly can always keep the transmission connection between the two crushing rollers when the gap between the two crushing rollers is adjusted by the gap adjusting assembly, and the transmission assembly does not need to be correspondingly adjusted after the gap is adjusted, so that the adjusting process of the equipment is more convenient and faster.

The present invention relates to the technical field of egg tart liquid mixing, specifically to an egg tart liquid preparation apparatus and preparation method, the apparatus comprising a mixing chamber, a tray, a conveying frame, a filling plate, and a stirring rod. Raw materials used for manufacturing egg tart liquid are mostly viscous in nature, and the degree of mixing of each material in the egg tart liquid affects a final baking color and texture of an egg tart. During the process of mixing and processing egg tart liquid, existing mixing devices often focus on the stirring and mixing process of the egg tart liquid, and coordination and control of filling and draining processes of the egg tart liquid are difficult to perform. In a family-style workshop environment, a worker needs to quantitatively take out stirred egg tart liquid and transfer the egg tart liquid into an aluminum foil cup. During a batch egg tart baking operation, the amount of redundancy in work is undoubtedly increased, and the overall manufacturing efficiency of egg tarts is reduced. In addition, the amount of egg tart liquid used and the placement effect of the egg tart liquid in an aluminum foil cup are difficult to control, reducing the overall attractiveness and shaping effects of baked egg tarts.

The present invention discloses a beverage device for high-pressure vibration extraction and its extraction method, which includes a cup body, a base and a lid. An extraction chamber is provided inside the cup body, and a high-pressure extraction device is installed inside the base. A vibration extraction device is provided in the extraction chamber. The high-pressure extraction device is provided with a power assembly, a positive-pressure air duct and a negative-pressure air duct. The first ends of the positive-pressure air duct and the negative-pressure air duct are respectively connected to the power assembly, and the second ends of the positive-pressure air duct and the negative-pressure air duct are respectively connected to the extraction chamber. The vibration extraction device includes an installation housing, a vibration mechanism and a cartridge. The inside of the installation housing has a sealed installation chamber. The vibration mechanism is installed in the installation chamber. The upper part of the installation housing is fixedly installed on the lower part of the lid, and the cartridge is movably installed on the lower part of the installation housing. The combination of the two extraction methods features fast extraction speed, more sufficient extraction, reduced oxidation reaction, improved beverage taste, simple structure, low cost, high stability and high reliability.

The invention discloses an electric baking pan heating control circuit and an electric baking pan, and the electric baking pan heating control circuit comprises an eddy current feedback module which comprises a current supply module and a coil used for being arranged on a heating disc of the electric baking pan, and the current supply module is connected with the coil; the coil is used for generating alternating current and outputting the alternating current to the coil to generate an alternating magnetic field to act on the other heating disc of the electric baking pan to form eddy current; the weighing module is used for being arranged on a heating disc of the electric baking pan to detect the weight of the heating disc; and the detection control module is connected to the coil and the weighing module and used for detecting feedback current generated by the feedback action of the eddy current in the coil and adjusting the temperature and the heating time of a heating disc of the electric baking pan according to the feedback current and the weight detected by the weighing module. The heating control circuit of the electric baking pan is applied to the electric baking pan, the heating temperature and the heating time of the heating disc of the electric baking pan can be automatically adjusted according to the weight and the thickness of food, the food cooking effect of the electric baking pan is easier to control, and the taste of the cooked food is better.

The invention provides a cooking device which comprises a box body forming a shell outside the cooking device, an inner container arranged in the box body, a frying barrel arranged in the box body and located on one side of the inner container, a vacuum pumping module used for pumping air and an oil box arranged at the bottom of the frying barrel, and the frying barrel comprises a barrel body and a first oil outlet formed in the bottom of the barrel body; the first oil outlet is communicated with the oil box, and is provided with an oil control switch for controlling the communication of the frying cavity and the oil box, a pressure relief channel for communicating the frying cavity and air, and a pressure relief switch arranged in the pressure relief channel. In the cooking process, the vacuumizing module is controlled to exhaust air in the frying cavity; after cooking is finished, firstly, an oil control switch is controlled to be turned on, so that oil in the frying cavity flows into an oil box through a first oil outlet; and then the pressure relief switch is controlled to be turned on to relieve the pressure of the frying cavity, so that the influence on the taste of the food materials due to re-oil absorption of the food materials after pressure relief is avoided.

The invention discloses micro steaming and baking cooking equipment, a control method and device thereof, equipment and a medium. The micro steaming and baking cooking equipment comprises a microwave generator and a steam generator, and the method comprises the steps that sensing data of food materials are obtained in real time, and the sensing data comprise at least one of image data, humidity data and spectral data; dynamically controlling the microwave generator and the steam generator to start and stop according to the sensing data; and calculating the maturity of the food materials according to the sensing data, and ending cooking when the maturity meets a preset cooking ending condition. Microwave rapid heating and steam humidity supplement are combined, the state of food materials is recognized through a sensor, the heating time and humidity are adaptively adjusted, and rapid cooking logic is formulated, so that the cooking time can be effectively shortened, the optimal cooking effect is ensured, meanwhile, the taste and humidity of food are kept, the cooking quality is improved, and the energy utilization rate is increased; and energy consumption is reduced.

The invention belongs to the field of food preparation of non-alcoholic beverages, and particularly relates to a medicinal and edible solid beverage and a preparation method thereof. The medicinal and edible solid beverage comprises slow-release particles and functional drinks, the slow-release particles are prepared by performing enzymolysis on medicinal and edible substances by adopting immobilized bromelain and the like, performing microwave foam drying on an enzymolysis filtrate, and then encapsulating the filtrate with beta-cyclodextrin modified by starch sodium octenylsuccinate, the slow-release particles are brewed with boiling water, and the functional drinks are prepared into the medicinal and edible solid beverage. And bioactive compounds can be completely released within 15 minutes. The functional drink is an unstable foaming substance and can be used as a drinking prompt substance, and consumers are reminded to enjoy the solid drink with the best flavor in time by observing the dissipation condition of foam. The medicinal and edible solid beverage disclosed by the invention solves the problem that the optimal flavor of the existing solid beverage cannot be accurately transmitted to consumers, has relatively high sensory evaluation in the aspects of appearance, color, flavor and mouth feel, and also has a relatively good antioxidant effect.

The invention provides a production process of compound type raspberry tea, and relates to the technical field of raspberry tea processing. The production process of the compound type raspberry tea mainly comprises the following steps: performing microwave fixation treatment on tender stems and leaves of ampelopsis grossedentata, and rolling by using a rolling machine to obtain first rolled leaves; the method comprises the following steps: freezing tender stems and leaves of ampelopsis grossedentata at low temperature, unfreezing at proper temperature, carrying out heat treatment fixation, lightly kneading, fermenting, boosting and standing to obtain fermented leaves; and performing compound ultraviolet treatment on the first rolled leaves and the fermented leaves, baking, and performing variable-temperature aroma extraction under a nitrogen condition. The preparation method overcomes the defects in the prior art, effectively ensures the nutritional ingredients of the raspberry tea, improves the flavor and taste of the raspberry tea, and comprehensively improves the market value of the raspberry tea.

The invention relates to the technical field of illicium verum wine production, in particular to fermented illicium verum wine and a preparation process thereof. Comprising the following components in parts by weight: 60-80 parts of water, 5-10 parts of acidified star anise, 0.5-2 parts of a balm extract, 0.1-0.5 part of sulfurous acid, 0.1-0.5 part of activated pectinase, 0.5-2 parts of active dry yeast, 1-3 parts of a thiamine nutritional agent, 10-20 parts of white granulated sugar, 0.5-2 parts of bentonite GB and 0.1-0.5 part of casein. In the design, after the star anise is acidified, the taste of the wine can be improved, the wine is mellower and softer, and the complexity and layering sense of aroma can be increased; carbonic anhydrase mainly acts on generation and decomposition of carbonate ions, so that the risk of acid residue can be reduced, and other beneficial components or flavor substances in illicium verum are not interfered; the melissa officinalis extract is rich in various volatile aromatic compounds, so that the wine body can be endowed with unique elegant fragrance and complex layering sense, and the overall flavor experience is enhanced.

The invention belongs to the technical field of biological agents, and particularly relates to application of plant lactobacillus BD7807 in preparation of cheese. According to the cheese prepared by taking the plant lactobacillus BD7807 as a core fermentation strain, the quality and functional characteristics of the cheese are remarkably improved. In particular, the cheese exhibits a higher water binding capacity, a stronger acid producing ability, a lower pH value, a lower fat content, and a richer level of taste. The characteristics not only optimize the texture and flavor of the cheese, but also endow the cheese with higher nutritional value and health attribute. Therefore, the method has important practical significance in promoting the upgrading of cheese products and meeting the requirements of consumers on high-quality and functional dairy products, and shows a wide market application prospect.