318 results about "Off-flavour" patented technology

The invention relates to the field of microorganisms, and discloses an aspergillus cristatus strain and application thereof. The preservation number of the aspergillus cristatus provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No.41727. The aspergillus cristatus provided by the invention can produce chymosin at high yield, has excellent curding activity and relatively low proteolytic activity, and can reduce the bitter taste of dairy products and improve the yield; the aspergillus cristatus provided by the invention not only can shorten the fermentation time of the dairy product, improve the cream flavor of the dairy product, reduce the peculiar smell of the dairy product, balance the sourness and sweetness of the dairy product and improve the cinnamon flavor, but also has intestinal colonization ability, and has the potential of improving the flavor level of the dairy product and becoming intestinal probiotics.

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 method is disclosed for dividing semi-solid pet food contained within a can into equal portions and transferring said portions into a reusable container without the use of knives or other kitchen utensils. The method utilizes a specifically designed container comprising an array of internal partitioning blades and ergonomic finger gaps to facilitate hands-free, hygienic food division and transfer. The container enables precise and repeatable portioning of veterinarian-prescribed or over-the-counter canned pet food, thereby supporting consistent feeding regimens and mitigating risks associated with overfeeding or underfeeding. The container is further configured for refrigerator, microwave, and dishwasher compatibility, addressing concerns related to odor retention, moisture accumulation, and reheating. The method and container are additionally applicable to human-grade canned foods and other soft food products requiring equal portioning and hygienic storage.

The invention discloses an efficient and lasting multifunctional refrigerator deodorant which comprises the following components: (a) 50-85wt% of a porous adsorption material with a high specific surface area; (b) 5-30 wt% of a catalyst capable of effectively catalyzing and decomposing organic odor molecules in a low-temperature environment of 0-10 DEG C; and (c) 3 to 15 weight percent of long-acting slow-release type broad-spectrum antibacterial agent. According to the efficient and lasting refrigerator deodorant and the preparation method thereof, the dual effects of physical adsorption and low-temperature catalytic decomposition are utilized, multiple types of peculiar smell molecules can be rapidly adsorbed and thoroughly decomposed, and the deodorization efficiency is remarkably higher than that of a single adsorbent; the service life is greatly prolonged and is 3-5 times that of common activated carbon, the food decay speed is reduced, the food fresh-keeping period is indirectly prolonged, and food safety is guaranteed. The use process is safe and reliable, the use is convenient, external conditions such as illumination and heating are not needed, the device can be directly placed in a refrigerator, the replacement frequency is reduced due to long-term effect, and the comprehensive use cost is low.

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 the technical field of baijiu production, in particular to a process for brewing tricholoma matsutake baijiu with distilled water, which comprises the following steps: firstly, selecting raw materials for pretreatment, using distilled water in the whole process, fermenting according to the flavor type requirement, distilling to obtain a stock solution, blending and ageing, and finally filling and packaging to obtain a finished product, and each link ensures the quality and flavor. By controlling the chloride ion concentration and the ferrous ion concentration in the solution, chlorides in the molten salt slag are completely contained in waste acid, insoluble substances are almost non-toxic and can be directly stacked, the distilled water white spirit brewing process can improve the purity of the white spirit, reduce impurities and peculiar smell, ensure stable quality, show fine and mellow taste and meet the hygienic standard, and the distilled water white spirit brewing process is suitable for large-scale popularization and application. The microbial pollution risk is reduced, the health is guaranteed, the requirements of different aroma types can be met, respective styles and characteristics are highlighted, the brand image can be enhanced, the storage life of the white spirit is prolonged, consumers are more relieved and satisfied, and products with higher quality are brought to the white spirit industry.

The present invention relates to a vegetable powder, a process for preparing the powder and its use in food products. The vegetable powder may be used to improve a food product, in particular to improve its taste, flavour or texture. An improved food product according to the invention shows one or more of the following improvements in comparison to the food product to which no powder has been added: a rounder flavour profile, less off-notes, a sweeter taste, more umami taste, more kokumi taste or more creaminess. The powder according to the invention allows for clean and clear-labelled food products.

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.

The present invention relates to a high-temperature suitable vegan butter composition and a method for manufacturing the same. The vegan butter composition of the present invention can overcome the limitations associated with heating conventional vegan butter at high temperatures, such as burnt color and flavor, thereby enabling the use of vegan butter to provide cooking results similar to those of regular butter even at high temperatures.

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 present invention relates to a modifier for fried cooked foods, a powdery or granular batter material for fried cooked foods, or a modifier for oil / fat-containing processed foods, each of which contains glycine and trimethylglycine. Glycine and trimethylglycine are added in amounts of 0.01-0.75 wt% and 0.001-0.1 wt% respectively or 0.75 wt% and 0.0001-0.1 wt% respectively with respect to the whole amount of the batter material for fried cooked foods, the whole amount of raw materials for an oil / fat-containing processed food, or the whole amount of an oil-fat-containing processed food (provided that, when the glycine content is 0.001 wt%, the amount of trimethylglycine is 0.01-0.1 wt%).　According to the present invention, it is possible to improve the deterioration of the flavor of an oil or an oil / fat and suppress the formation of a deterioration odor of the oil or the oil / fat which occur over time. In addition, it is also possible to mask a pleasant taste or flavor of a fried cooked food or an oil / fat-containing processed food so that the taste or flavor is less likely to be deteriorated.

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.

The utility model relates to a heat preservation box with a protection mechanism, which comprises a box body, the top of the box body is clamped with a box cover, the inner bottom wall of the box body is fixedly provided with a partition plate and a heat preservation layer, the heat preservation layer is provided with the protection mechanism, the protection mechanism comprises a bin body, the bin body is arranged on the heat preservation layer, and the bin cover is arranged on the bin body. A bin cover is connected to the top of the bin body in a clamped mode, and a positioning assembly is arranged on the bin cover. According to the heat preservation box with the protection mechanism, the box cover is taken down firstly, then the protection mechanism is taken out, then food in the protection mechanism is taken out, finally residual liquid or residues left in the protection mechanism are cleaned, the mode of cleaning the residual liquid or the residues is convenient, and the using effect is improved; the problems that residual liquid or residues in food are left in the foam box, bacteria are likely to breed and peculiar smells are likely to be generated if the residual liquid or residues are not cleaned in time, the mode of cleaning the residual liquid or residues is inconvenient, and the using effect is affected are solved.