383 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.

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

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 relates to the technical field of food microorganisms, fermentation and seasonings, in particular to a natural fermentation flavor enhancer as well as a preparation method and application thereof. The natural fermentation flavor enhancer comprises 3-40 wt% of glutamic acid of a natural source and 0.2-25 wt% of IMP and / or GMP of a natural source. Wherein the natural fermented flavor enhancer is obtained by a method comprising fermentation by using microorganisms, and the microorganisms are selected from two or more of yeast, lactic acid bacteria, brevibacterium ammoniacum and corynebacterium glutamicum and at least comprise one of yeast or lactic acid bacteria. The natural fermented flavor enhancer is obtained through mixed fermentation of microorganisms, the flavor and taste of the flavor enhancer are improved, and astringency and peculiar smell of the product are eliminated; the natural substrate is adopted for fermentation, no additive is contained, and the requirements for greenness, safety and health are met.

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 discloses a production method of full-fishy-smell-removed soybean milk powder, and relates to the technical field of food, and the production method comprises the following specific steps: (1) soaking: soaking soybeans in white vinegar for 14-16 days, and grinding to obtain coarse soybean milk; (2) deodorization treatment: adding a compound enzyme into the coarse soybean milk for enzymolysis and deodorization to obtain an enzymatic hydrolysate, and then sequentially adding beta-cyclodextrin and activated carbon into the enzymatic hydrolysate for deodorization treatment to obtain deodorized soybean milk; wherein the compound enzyme is composed of alkaline protease, flavourzyme and lipase; and (3) sequentially homogenizing, sterilizing and spray-drying the de-fishy soybean milk to obtain the fully de-fishy soybean milk powder. Through combined application of multiple steps and multiple technologies such as soaking pretreatment, compound enzymolysis deodorization, beta-cyclodextrin inclusion and activated carbon adsorption, the beany flavor and other peculiar smell components of soybeans can be thoroughly removed, so that the produced soybean milk powder has pure and fresh flavor, and the taste and market acceptability of the product are greatly improved.

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 discloses a compound water retention agent, white water pig tripe and a preparation method of the white water pig tripe, and belongs to the technical field of food processing. The compound water retention agent is prepared from the following components in parts by mass or consists of the following components in parts by mass: 22 to 24 parts of trisodium phosphate, 19 to 21 parts of sodium pyrophosphate, 12 to 14 parts of sodium tripolyphosphate, 9 to 11 parts of sodium bicarbonate, 8 to 10 parts of sodium carbonate, 5 to 7 parts of sodium citrate, 3 to 5 parts of glycine, 1 to 2 parts of citric acid and 14 to 16 parts of trehalose. Compared with the prior art, the compound water retention agent provided by the invention can improve the taste of meat products, can retain water and increase weight, and does not generate peculiar smell.

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.

The invention relates to the field of food preservation, in particular to a food-grade plastic product for sealed preservation and a preparation method of the food-grade plastic product, and aims at solving the problem that a traditional food-grade plastic product for sealed preservation is poor in antibacterial property. According to the preparation method, quaternary ammonium modified graphite-shaped carbon nitride is added into linear low-density polyethylene resin to prepare the food-grade plastic product for sealing and fresh keeping, so that the food-grade plastic product for sealing and fresh keeping is endowed with excellent antibacterial and bacteriostatic performance, bacteria breeding is avoided, and after food is sealed and fresh keeping, the quality of the food is improved. Due to the excellent sealing performance of the food-grade plastic product for sealing and fresh keeping, loss and permeation of moisture, oxygen and peculiar smell substances in the food are effectively prevented, the freshness and quality of the food are better kept, and under the condition of high antibacterial and bacteriostatic performance, the food sanitation and safety are further guaranteed, the food quality guarantee period is prolonged, and the product quality is improved. And the freshness and the taste of the food can be better maintained.

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 invention provides a semi-dry instant anchovy and a processing method thereof. The semi-dry instant anchovy is an anchovy-flavored fish larva which is prepared by directly using unfrozen anchovy as a raw material, has the original anchovy flavor and is tender, elastic and chewy in mouth feel. According to the technological process, the unfrozen anchovy is treated with 0.01-0.03 mol / L citric acid to remove metal ions and part of peculiar smell, and through sodium chloride soaking treatment and hot air secondary immobilization, the instant anchovy obtained through the technology has a relatively complete shape and few fish residues, the yield after material mixing is 31.17%, and the additional value of the product is greatly improved.