214 results about "Off-flavour" patented technology

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

A micro-vibration wave generating device includes: a power indicator circuit, a first transformer micro-vibration wave generating circuit, and a receptor. An input end of the power indicator circuit is connected to the power source; an input end of the first transformer micro-vibration wave generating circuit is connected with an output end of the power indicator circuit; the receptor is connected with an output end of the first transformer micro-vibration wave generating circuit. Micro-vibration waves generated by the transformer micro-vibration wave generating circuit can resonate with the water molecules in the food, and thereby the water molecules form soft and non-spiky crystals of water molecules when they are frozen, which greatly reduces the damage to the food cells. Accordingly, the quality of the food is intact without mixing odors. The present invention can also be used in cooking deep fried food with almost no oil smoke produced.

The invention belongs to the technical field of food processing. The invention discloses a method for targeted determination of an optimal composite combination for masking reheating peculiar smell of prefabricated aquatic products by using terpene compounds. The method is characterized by comprising the following steps: (1) selecting peculiar smell compounds; (2) carrying out molecular docking on the odor compound and an olfactory receptor to obtain a key olfactory receptor; (3) combining the terpene compound and the odor compound, and performing binary molecular docking with the key olfactory receptor to obtain a typical terpene compound capable of masking reheating odor; (4) obtaining an odorless substrate; (5) taking the prepared odorless substrate as a medium to obtain a key terpene compound with a masking effect; (6) determining the theoretical minimum inhibition concentration of peculiar smell; and (7) obtaining an optimal compound combination capable of effectively inhibiting reheating peculiar smell and keeping the original flavor of the aquatic products. The optimal composite composition obtained by the method can effectively mask characteristic peculiar smell generated in the reheating process of the prefabricated aquatic product, and can well maintain the original flavor of the aquatic product.

The invention discloses a method for enhancing swelling resistance of noodles, and belongs to the technical field of food. According to the invention, noodles containing natural polysaccharides (sodium alginate, pectin and the like) are soaked in a solution containing glucolactone and calcium carbonate so as to promote the noodles to react, and a uniform gel barrier is formed on the surfaces / interiors of the noodles through slow and controllable in-situ crosslinking of the polysaccharides and calcium ions, so that the effects of inhibiting moisture permeation and reducing the swelling rate are achieved; finally, the anti-swelling noodles are prepared. Besides, the prepared anti-swelling noodles are moderate in hardness and more uniform in cross-linking after being cooked, have boiling fastness and shape retention, are relatively low in viscosity, are not sticky after being cooked, are free of bitter taste and peculiar smell, and are good in chewing taste, so that the anti-swelling noodles have wide market value and prospects in the technical field of foods.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention generally relates to a process for preparing a texturized plant-based food product. More specifically the invention relates to a process for preparing a texturized plant-based food product with a fibrous appearance and less plant protein off-taste having 0.1-5 wt % sugar and 0.05-1 wt % cysteine or glutathione or a combination thereof.

The invention belongs to the technical field of food functional ingredients, and particularly discloses a preparation method and application of low-ester pectin with a saltiness increasing effect. According to the method, high-esterification-degree citrus pectin is taken as a raw material, a degreasing reaction is optimized by regulating and controlling the concentration of alkali liquor, the reaction temperature, the reaction time and the reaction termination pH value, and dialysis, rotary evaporation and freeze drying processes are combined to prepare the low-ester pectin with a remarkable saltiness increasing effect. The prepared low-ester pectin with the esterification degree lower than 30% adsorbs Na < + > by utilizing enhanced electronegativity to generate a counter ion coagulation effect, and the retention time of Na < + > on the tongue surface is remarkably prolonged, so that the salty taste perception is effectively enhanced, and the purposes of increasing the salty taste and reducing the salt content are achieved. The low-ester pectin can be used as a salty taste enhancer to be added into food to achieve the effects of increasing salty taste and reducing salt, no peculiar smell is introduced, and the low-ester pectin has a potential health effect.

This invention belongs to the field of functional food processing technology, specifically relating to a method for improving the flavor of a chlorophyll-deficient Chlorella proteoglycan mutant. The method includes the following steps: S1, obtaining a Chlorella proteoglycan mutant strain; S2, centrifuging the Chlorella proteoglycan mutant strain and collecting the algal sludge, then pulverizing the collected algal sludge and dispersing it in water to obtain an algal powder suspension, then adding a compound enzyme to the algal powder suspension, and inactivating the enzyme after the reaction; S3, cooling the system to room temperature, adding glucose and stirring to dissolve, sterilizing, inoculating with a compound bacterial strain and fermenting, and sterilizing again after fermentation; S4, cooling the fermented system to room temperature, then adding β-cyclodextrin and stirring, and drying the system after stirring to obtain the algal protein product. This invention employs a synergistic process of compound enzymatic hydrolysis, compound bacterial fermentation, and β-cyclodextrin encapsulation to remove the off-flavor of the mutant algae from the source, significantly improving the flavor and enhancing the product's storage stability.

The invention discloses a method for embrittling fresh coconut pulp, and relates to the technical field of food processing, and the method comprises the following specific steps: firstly, selecting fresh or frozen coconut pulp without deterioration and peculiar smell, and dicing (unfreezing before freezing) for later use; carrying out segmented color protection by using VC solutions with different concentrations, washing and draining; then carrying out blanching treatment, fishing out, cooling and draining; immersing the cooled coconut meat blocks into a sugar-salt mixed solution for sugar infusion for seasoning and dehydration, and treating at normal pressure or under the assistance of high pressure or ultrasonic waves; and finally, performing freeze drying under specific conditions, performing secondary drying until the moisture reaches the standard, performing cooling to room temperature, and performing bagging so as to obtain a finished product. Through a complete process, efficient and high-quality embrittlement of coconut pulp, VC color protection for inhibiting discoloration, blanching sterilization, salt and sugar permeation for promoting flavor permeation, and synergetic drying for retaining nutrition and flavor are realized; meanwhile, all links are precisely coordinated, the product quality and the production stability are improved, and the high-quality fresh coconut crisp blocks are provided for consumers.

The invention relates to a method of producing a food composition comprising microalgal biomass with reduced off-flavour, said method comprising adding at least 0.001 wt.%, calculated by weight of the food product, of an aldehyde scavenger, said aldehyde scavenger containing at least 5 wt.%, calculated by weight of the aldehyde scavenger of cysteine. The invention also relates to Food composition comprising microalgal biomass material, said material comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, and 2-pentyl-1,3-thiazolidine-4-carboxylic acid and / or salts thereof, and optionally, water. The invention also relates to a food composition comprising microalgal biomass material, comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass; hexanal or a source of hexanal; and at least 0.001 wt.%, calculated by weight of the food product, of an aldehyde scavenger, said aldehyde scavenger containing at least 5 wt.%, calculated by weight of the aldehyde scavenger of cysteine.

The invention relates to a production technology for fermenting Pu'er tea with warm tea water, in particular to a production technology for fermenting Pu'er tea with warm water, which can control the temperature of warm water in the early stage of fermentation through heated warm water in the early stage of fermentation and improve the overall fermentation consistency. Comprising the following steps: selecting fresh leaves; spreading the fresh leaves until the water content is 75%; stir-frying and shaking are combined, and fixation treatment is performed under the high-temperature condition of 150-210 DEG C; rolling and drying in the sun until the water content is 50%, rolling for 2 minutes again, and continuously drying in the sun until the water content is less than 20%; rolling twice, and drying in the sun until the water content is less than 20%; filling into a container and spraying warm tea water; stirring the wet tea for 5 days once every day; the temperature of the fermentation container is controlled to be 25-35 DEG C, and the humidity is controlled to be 50-60%; stirring the wet tea for 5 days once every day; controlling the temperature of the fermentation container to be 25-35 DEG C, controlling the humidity to be 50-60%, and observing the color, smell and state of the tea leaves; checking the temperature and humidity of the fermentation container every month; and fermenting for 3-6 months. Tea water fermentation can increase microbial reproduction. The tea water used as fermentation water can change the change of flora, so that the taste of the Pu'er ripe tea can be changed, the taste of the Pu'er ripe tea is soft, the tea fragrance of the Pu'er tea is increased, the drinking experience of the Pu'er tea is better, and the tea fragrance effect of the Pu'er tea is increased. The temperature consistency before and after the fermentation process of the Pu'er tea reduces the peculiar smell of the Pu'er tea, and the clear degree of the tea soup leached from the ripe Pu'er tea is increased.

This utility model relates to the field of cooking utensil technology, and discloses a sealing structure and a cooking utensil. The sealing structure includes a sealing groove and a sealing ring. The sealing groove is annular and connected to the opening of the inner pot of the cooking utensil. The sealing ring is also annular and connected to the outer periphery of the heat-insulating cover of the cooking utensil. When the cooking lid is closed, the end of the sealing ring away from the heat-insulating cover extends into the sealing groove and abuts against the bottom of the groove. The sealing ring and the sealing groove are spaced apart on the inner wall of the inner ring. This utility model's sealing structure achieves both contact sealing and water film sealing through the sealing ring and sealing groove, eliminating the need for plastic, silicone, or rubber materials in the sealing structure and avoiding odors or unpleasant smells caused by sealing structures made of plastic, silicone, or rubber materials.

To provide a technique for suppressing off-flavor.SOLUTION: An olfactory receptor OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3 or OR10G4 is used to screen a substance suppressing off-flavor. The screened substance is used to suppress the off-flavor in a target such as food products.SELECTED DRAWING: None

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

To provide a masking agent for off-flavors and off-odors derived from soy protein that can reduce off-flavors and off-odors derived from soy protein, a method for masking off-flavors and off-odors derived from soy protein, and a method for producing soy protein processed foods. [Solution] A masking agent for off-flavors and off-odors derived from soy protein, which contains yeast extract and fermented flavor liquid.

The invention discloses siraitia grosvenorii and stevia rebaudiana flavored syrup and a preparation method thereof, and belongs to the field of food processing. The syrup is prepared from 72%-99% of water, 0%-26% of erythritol, 0%-1% of mogroside, 0%-0.2% of stevioside and citric acid lt. 0.3% of potassium sorbate; the mass ratio of the mogroside to the stevioside is (1-5): 1, and the pH value of the mogroside and the stevioside is 3.5-5.5. The preparation method comprises the steps of raw material preparation, mixing and stirring, pH value adjustment, sterilization treatment, preservative addition and packaging. Through synergistic compounding of the sweetening agent and process optimization, the problems that an existing product is not coordinated in flavor and poor in stability are solved, and the product is fresh, sweet, free of peculiar smell, long in storage life, suitable for the fields of beverages, baking and the like and good in application value.

The application provides a method and device for removing odor, a food storage device, a storage medium and a program product. The method is applied to a food storage device, which comprises a storage cavity and an odor removal module. The method comprises the following steps: determining the related parameters of food in the storage cavity; wherein the related parameters comprise the height of the food in the storage cavity and / or the weight of the food; determining the storage duration of the food based on the change degree of the related parameters of the food; in the case that the change degree represents a decrease or no change and the storage duration is greater than a first preset value, determining the odor removal duration of the food based on the related parameters of the food and the storage duration; and controlling the odor removal module to perform an odor removal operation on the storage cavity within the odor removal duration to reduce the odor substances in the storage cavity.

The invention belongs to the technical field of dairy product processing, and discloses yeast protein fermented milk, a preparation method, a device and application, a raw material composition of the fermented milk comprises raw milk, a sweetening agent, yeast protein, a stabilizer and a leavening agent, the yeast protein is compound modified yeast protein, and a dispersion technology combining homogenization and ultrasonic-assisted dispersion is adopted in the preparation process. And a segmented gradient fermentation process and a segmented dynamic after-ripening process are matched. The invention solves the problems of high cost of protein supplement sources, easy generation of peculiar smell, serious whey separation of fermented milk, short shelf life and single nutrition in the prior art, and the obtained product is balanced in nutrition, fine and uniform in texture, pure and harmonious in flavor, obviously prolonged in shelf life, adaptive to industrial production requirements and suitable for industrial production. The method can be applied to production of flavored fermented milk and fermented milk-containing beverages, and has good application value.

The invention relates to the technical field of ice cream food production, and discloses a raw material odor adsorption device for ice cream food production, which comprises a fixing assembly, the fixing assembly comprises a mounting plate, and the bottom of the mounting plate is fixedly connected with a limiting plate. Sealing fixing blocks are slidably mounted in the mounting plate and the limiting plate through guide grooves, operating handles are fixedly connected to the outer surfaces of the sealing fixing blocks, and embedded grooves are formed in the centers of the interiors of the mounting plate and the limiting plate. The operation handle is held to drive the sliding structures of the sealing fixing blocks between the mounting plate and the limiting plate to operate, the synchronous displacement effect of the multiple sets of sealing fixing blocks is driven, rigid linkage between the sealing blocks is achieved through the connecting frame, and a stable clamping system in a three-dimensional space is formed in combination with constraint of the guide block on the movement track of the limiting plate; the radial pressure distribution generated by the synergistic effect of the multiple sealing fixing blocks ensures the sealing reliability and avoids deformation damage caused by local stress concentration.

The invention belongs to the technical field of food beverages, and particularly relates to a sacha inchi oil collagen peptide beverage and a preparation method thereof.The beverage is prepared from, by weight, 0.5%-2.0% of sacha inchi oil, 1.0%-3.0% of collagen peptide, 0.2%-0.8% of a compound emulsifier, 0.1%-0.5% of a compound stabilizer, 0.5%-5.0% of a sweetening agent, 0.05%-0.3% of an acidity regulator, 0.01%-0.05% of an antioxidant, 0.01%-0.1% of essence and the balance deionized water; the preparation method comprises the following steps: pretreating the raw materials, emulsifying the sacha inchi oil, mixing and blending, homogenizing, sterilizing, cooling and filling. According to the invention, the sacha inchi oil and the collagen peptide are synergistically compatible for the first time, the stability problems of layering, oxidation and the like of the sacha inchi oil in the aqueous beverage are solved, the peculiar smell of functional components is covered, the synergistic interaction of nutrients is realized, the beverage tastes fresh and cool, the shelf life is long, the preparation method is simple and controllable, and the preparation method is suitable for industrial large-scale production.

This cooking apparatus comprises: a cooktop on which a cooking container is placed and which includes a suction port through which air is suctioned; a hood which is provided under the cooktop, filters the air suctioned through the suction port, and discharges the air to the outside; and a moisture particle discharging device which is coupled to the cooktop and discharges moisture particles to an upper portion of the cooktop so that the moisture particles capture oil vapor and odor generated during the process of cooking food in the cooking container and are then suctioned into the suction port. The moisture particle discharging device comprises: a housing coupled to the cooktop; a water container mounted in the housing and storing water; and a moisture particle generation unit provided to be movable in a vertical direction in the housing and generating the moisture particles from the water supplied from the water container to discharge the moisture particles to the upper portion of the cooktop.

The present invention relates to a technology for preparing fermented foods, particularly kimchi, and relates to a kimchi preparation method and kimchi prepared using same, the method reducing off-odor, improving flavor and preference, and ensuring long-term storage and hygiene through salinity control of salted Chinese cabbage, optimization of a composition of lactic acid bacteria in kimchi seasoning, multi-stage aging, and a ultra-high pressure sterilization (HPP) process. In addition, a lightly fermented taste, a well-fermented taste, and a fully fermented taste can be selectively implemented using aging control. For example, a low acidity region (acidity of approximately 0.1% to 0.3%), a medium acidity region (acidity of approximately 0.31% to 0.9%), and a high acidity region (acidity of approximately 0.91% to 1.7%) can be stably ensured, and a combination of lactic acid bacteria strains (e.g., Leuconostoc, Lactobacillus, and Weissella spp.), the ratio of Chinese cabbage to seasoning, and a lactic acid bacteria inoculation amount are optimized such that fermentation variability can be reduced and reproducibility between products can be increased.

The present disclosure relates to plant-based ingredients, particularly protein ingredients, that are suitable for use as processing intermediates in a variety of alternative consumable applications, including vegetarian or vegan analogs, and methods of making the same. The plant-based ingredients have desirable organoleptic properties that result from reduced saponin content in the plants or plant parts from which they are obtained. The present disclosure includes ingredients and products made by using such plants and plant parts, as well as related methods and compositions associated therewith.

The invention discloses a quantitative evaluation method for key compounds of reheated odor (WOF) of prefabricated braised pork in brown sauce. The quantitative evaluation method comprises the following steps: pretreating a sample to form a fresh group and a reheated group; performing smell detection and comparison on the two groups of samples by using an electronic nose, and identifying the flavor difference of the two groups of samples; carrying out headspace solid-phase microextraction to obtain a mixed compound, and carrying out gas chromatography-olfactory detection-mass spectrometry determination to obtain a main volatile compound of the sample; constructing a concentration-peak area standard curve of the main volatile compound, and calculating the concentration and odor activity value of the volatile compound; and constructing an odor recombination model and an odor omission test, and determining key constituent compounds of the WOF. The method provides a powerful technical support for improving and enhancing the overall flavor of the prefabricated braised pork in brown sauce.

The present invention relates to cleaning compositions for reducing off-flavors on surfaces, in particular to compositions for cleaning soft surfaces, such as those of fabrics. The composition ensures that the fabric remains free of off-odor for a long period of time after the surface is cleaned with the composition. This is accomplished by the combination of rhamnolipids and bacillus bacterial spores in a composition containing a surfactant.

The invention discloses a Cantonese-style sliced boiled chicken flavor enhancing pickling liquid as well as a blending method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: taking clear chicken soup decocted from a fresh skinned chicken skeleton as a flavor base solution, adding table salt, calcium chloride, sodium glutamate, disodium nucleotide and chicken flavor peptide for compound seasoning, then adding sodium caseinate and preheated chicken oil, and performing high-speed stirring and high-pressure homogenization to realize emulsification stabilization, thereby obtaining the flavor-enhanced pickling solution. The pickling liquid can effectively make up the defects of thin flavor, obvious peculiar smell, soft and loose meat quality and the like of the sliced boiled chicken prepared from broiler chickens bred in a short period, and the fresh fragrance, the flavor plumpness and the meat quality compactness of the sliced boiled chicken are remarkably improved. The invention also discloses an application of the pickling liquid in processing of Cantonese sliced boiled chicken, and the prepared sliced boiled chicken is bright and white in color, compact in meat quality, rich in chicken fragrance, mellow in taste and suitable for industrial production and large-scale application by adopting rolling, kneading and pickling combined with blanching, digesting and cooling with ice water.

The invention relates to the related technical field of protein active peptide processing, in particular to a method for reducing peculiar smell of wheat salty peptide, which comprises the following steps: activating yeast, adding the activated yeast into wheat salty peptide enzymatic hydrolysate, treating, and spray-drying to obtain wheat salty peptide powder, and by virtue of the adsorption effect of the yeast, the peculiar smell of the wheat salty peptide is reduced while the salty taste of the wheat salty peptide is not influenced. According to the present invention, the wheat salty peptide enzymatic hydrolysis method effectively reduces the odor generated during the wheat salty peptide enzymatic hydrolysis process, greatly promotes the application potential of the wheat salty peptide in food and related fields, and the preparation method does not need other reagents, does not need special equipment, has characteristics of simple operation and high safety, and is suitable for actual industrial production.

The application discloses a kind of Tibetan pig low-salt sausage of compound low-sodium salt and preparation method thereof, it is related to low-sodium salt preparation technical field, including the following raw materials: sodium chloride, modified potassium chloride, stabilizer, modified potassium lactate and composite powder.In the application, modified potassium chloride and modified potassium lactate are mutually synergistic and matched, in the production of Tibetan pig low-salt sausage, modified potassium chloride can replace part of sodium salt to supplement saltiness, completely avoid the bitter taste and metallic off-flavor of ordinary potassium salt, ensure that sausage taste is pure and natural, does not cover up the fresh and fragrant of meat itself;Modified potassium lactate can lock the moisture of meat product, improve the compact texture of sausage, avoid dry meat, and also play a role in mild bacteriostatic preservation, but also avoid the moisture of ingredients to be clumpy, convenient production and deployment.Two-way cooperation, perfect support low-salt formula seasoning demand, improve overall edible palatability, optimize sausage texture quality and storage stability, so that low-salt sausage is healthy in sodium reduction, taste and quality are comprehensively improved.