396 results about "Off-flavour" patented technology

The invention relates to the field of chemicals for daily use, in particular to an odor removing cleanser essence containing one or more than one neutralization component, which has a rapid removal effect particularly specific to common odors in kitchens, such as fishlike smell, and stale flavors of onions, garlic, green onions and the like. The odor removing cleanser essence containing one or more than one neutralization component comprises the following components: 0.001-5 percent of neutralizer, 10-25 percent of surface active agent, 0.001-10 percent of solvent, 0.001-1.0 percent of synergist, 0.001-1.0 percent of antiseptic, 0.001-5 percent of essence and the balance of deionized water. The components are filled into a bottle after being evenly mixed and can be used for cleaning the utensils, such as bowls and dishes, chopsticks, chopping blocks, rags, table tops, bailers and the like, and the fishlike smell and the odors of the onions, the garlic, the green onions and the like can be rapidly removed. The cleanser essence is safe and is nontoxic for human bodies.

A method for preparing mineral fortified beverages and beverage concentrates involves forming a premix solution containing a highly soluble mineral salt, which is then combined with the final beverage or beverage concentrate product. This method provides beverages substantial levels of a solubilized mineral at a cost effective price without generating off flavors, tastes or mineral inter-actions currently resulting from most mineral fortification solutions.

The invention relates to a nutritional biscuit with high bone calcium and a making method thereof, belonging to a processing and making technique of foods required by the life of human beings. The nutritional biscuit is formed by preparing and processing the following raw materials according to a certain proportion formula and a certain production technology and comprises the following raw materials according to the formula and the mixture ratio: 950g of flour, 50g of corn starch, 350g to 450g of cattle bone powder hydrolyzing substance, 240g to 260g of flavoring agent, 140g to 160g of flavoring taste-retaining agent, 280g to 300g of nutritional extender, 80g to 100g of calcium absorption promoter, 6g to 8g of foaming agent and 1ml of butter essence. The product contains high effective calcium and abundant nutrition, the color of the surface of the biscuit is bright, and the biscuit has a deep red brown color, has the special flavor of bone, is soft, savory and crisp and has no peculiar odor. The processing procedure of the invention is shown as the attached drawing of the abstract.

Procedures for deriving antioxidant phenolics from fruits and/or vegetables reliant upon milling to an aqueous slurry, subjection in the resultant aqueous phase to temperatures in the range of from 125° C. to 220° C. so as to derive in solution phenolics from the fruit and/or vegetable material, and thereafter some procedure of harvesting of the antioxidant phenolic composition. Such products in a powder, liquid concentrate or solution form are capable of being ingested for the purposes of ameloriating the health damaging effects of free radicals in the body, or being incorporated into food stuffs or cosmetics to act as antioxidants to prevent oxidative deteriation in the products such as the formation of off-flavours.

The present invention relates to oral care compositions comprising stannous ions, a mint-type flavor oil, a protectant component that prevents generation of off odor and off taste in the composition, and orally acceptable carriers. The mint-type oils include peppermint, spearmint and corn mint. Suitable protectant components include copper salts and carbonyl compounds such as ascorbic acid; cis-jasmone; 2,5-dimethyl-4-hydroxy-3(2H)-furanone; 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone; vanillin; ethyl vanillin; anisaldehyde; 3,4-methylenedioxybenzaldehyde; 3,4-dimethoxybenzaldehyde; 4-hydroxybenzaldehyde; 2-methyoxybenzaldehyde; 4-methoxybenzaldehyde; benzaldehyde; cinnamaldehyde (3-phenyl-2-propenal); hexyl cinnamaldehyde; α-methyl cinnamaldehyde; ortho-methoxy cinnamaldehyde; α-amyl cinnamaldehyde; and combinations thereof. The oral care composition may be a dentifrice.

The invention discloses a method for preparing healthcare beverage by removing peculiar smell of eucommia ulmoides leaf extracting liquor, which is a method for carrying out ozone treatment and biological embedding treatment on the eucommia ulmoides leaf extracting liquor, and overcomes grass smell, bitter taste and astringent taste of the eucommia ulmoides leaf extracting liquor. The prepared sugar-free type and common beverage has characteristics similar to those of coffee and black tea in color, appearance and mouthfeel, is adaptive to characteristics which are pursued by the young, and overcomes the defect that the coffee and the back tea affect the sleep, digestion, and the like; meanwhile, the healthcare beverage has healthcare functions of removing fatigue, refreshing and reinforcing intelligence, improving immunity, and the like.

The invention discloses a high-efficient restaurant-kitchen waste degrading microorganism bacterial agent and a preparation method and application thereof. The microorganism bacterial agent is prepared by mixing microorganism compound thalli for degrading restaurant-kitchen wastes and carrier materials with high air permeability, and the compound thalli accounts for 5 to 20 percent based on the total mass of the carrier materials. The compound microorganism bacterial agent of the invention can achieve good effect when used in a waste grinder, and the average degradation rate is over 77 percent every day. The microorganism bacterial agent fundamentally solves the problems that the restaurant-kitchen wastes have high humidity and strong peculiar smell, and high-salt and high-oil components are difficultly degraded existing in the prior art. The microorganism bacterial agent has the advantages of stable treating effect, simple preparation method and no environmental pollution.

The invention discloses instant blueberry powder and a preparation method thereof and belongs to the technical field of fruit processing. The preparation method comprises the following steps: extracting blueberry peels and residues, concentrating, performing water sedimentation, adding auxiliary materials, mixing, and processing by adopting a spray drying method. The prepared instant blueberry powder is bright red in color, fine and smooth in handfeel and odor-free, nutritional ingredients in fresh blueberries are completely preserved, the instant blueberry powder is enriched in blueberry anthocyanins, has the high nutrition and health care values and is high in brewing property, brewed liquid is pink in color, any insoluble substances are avoided after clarification, sugar, honey and the like can be added for flavoring and drinking according to the personal taste, and the instant blueberry powder is a product with good market prospects.

The invention discloses composite fruit and vegetable juice fine dried noodles. The fruit and vegetable juice fine dried noodles are characterized by being prepared from the following components in parts by weight: 80-100 parts of wheat flour, 10-30 parts of water, 5-18 parts of composite fruit and vegetable juice, 1-5 parts of table salt, 0.1-0.5 part of dietary alkali and 0.1-0.5 part of composite phosphate. The composite fruit and vegetable juice fine dried noodles have uniform appearance color, are light yellow and green, complete in appearance and smooth in surface, have no sour and musty taste and other peculiar smell, and have scent fruit and vegetable flavor.

The invention discloses a novel black and red Chinese wolfberry fruit compound fermented beverage and a preparation method thereof and belongs to the processing field of microbial fermentation technologies of foods. The preparation method mainly comprises the steps of pretreatment of raw materials, juicing, ultrasonic assisted chitosan immobilized complex enzyme treatment, filtration, pasteurization, primary fermentation of a lactic acid bacterium composite leavening agent, secondary fermentation with active dry yeast and acetic acid bacteria, saccharic acid blending, centrifugation, pasteurization, filling and finished beverage. The preparation method is simple in process and low in processing cost, the prepared beverage has the flavor of Chinese wolfberry fruits and also has the smell produced through Chinese wolfberry fruit, a pleasant mellow aroma and soft sour, so that the beverage has more delicate taste, has no bad odor, homogeneous color and luster and good nutritional health-care functions; the total acid of the beverage is 2.83%, pH is 3.70, the aqueous protein of plants is 2.83g/L, the total phenol is 38.17mg/L, the carotenoid is 35.67ug/L, the alcoholic strength is 1% or below, and bacteria and escherichia coli are not detected out.

The present invention relates to a microcapsule powder composition containing odor-free oil and a preparation technology thereof, and relates to the fields of food, medicines and health-care products.The composition contains 10-100 parts by weight of an oil phase free of a special odor, 10-180 parts by weight of fat-soluble nutrients, 80-1,000 parts by weight of capsule materials, and 10-100 parts by weight of an oil-phase flavoring agent. The microcapsule powder composition has many advantages of good water solubility, high human body absorption rate, good mouthfeel, various taking ways, etc.

The invention discloses a freshness and scent enhancing method for goat and fish bone combined soup stock, which includes the steps of smell removing of raw materials, precooking, hot-pressing temperature-variable extraction, standing deslagging, scent generation thermal reaction, seasoning, homogenizing and emulsification, sterilization, filling and the like, and has the key points that precooking and frying pretreatment are performed before the bone extraction of raw materials to reduce fishy smell and peculiar smell of the soup stock; high temperature and low temperature are combined for temperature-variable extraction to enhance the content of nutritional ingredients and flavor materials in the soup stock and avoid quality damage caused by thermal treatment; thermal reaction is performed after vacuum concentration of the combined soup stock, so that the scent and freshness are improved; the freshness and scent enhancing method for the combined soup stock enables the soup stock to have satisfactory and strong sent, and solves the problems that soup stock with simple bone raw material is not rich in nutritional ingredients, is simple in flavor materials, poor in freshness and scent, and has strong peculiar smell, and the like.

The invention provides an efficient foodstuff heat-emitting package. A heat-emitting composite of the package is mainly obtained by mixing several ingredients out of aluminium powder, calcium oxide, calcium hydrate, kieselguhr, silica dioxide, sodium chloride and calcium carbonate with sodium fluoride in a certain proportion, the materials are cheap and wide in source, and the cost is low. The sodium fluoride content is 3%-10%, the aluminium powder content is 15%-35%, the heat-emitting temperature is as high as 97 DEG C, the package has the advantages of being high in heat-emitting temperature, long in duration time, wide in material source and the like, the moisture absorbing effect before the reaction is not obvious, the spontaneous exothermic phenomenon does not exist fundamentally, no objectional odor is generated in the reaction process, and the appetite of a person is not affected; the product after water is added and the reaction is conducted is hardened into a block, and no pollution is caused to the environment. The package can be well applied to the field of fast foodstuff.

The invention relates to an ultrahigh-pressure vegetable food processing method, which comprises the following steps: (1) washing vegetables; (2) soaking the vegetables; (3) reshaping the vegetables; (4) pre-boiling the vegetables; (5) cooling the vegetables; (6) filling the vegetables into bags for seasoning, and packaging under vacuum; (7) performing ultrahigh-pressure cold sterilization; and (8) storing and selling the finished products. In the invention, the physical properties, such as color, fragrance and flavor, of the vegetable food subjected to the ultrahigh pressure treatment are changed without generating peculiar smells, the pressured food still retains the original raw and fresh flavor and nutrients, and thus, food sterilization is uniform, instant and efficient. The protein denaturation and starch paste state of the vegetable food subjected to ultrahigh pressure treatment are different from those of vegetable food subjected to heat treatment, so food of new physical properties is obtained.

The invention relates to a compound bacteria preparation used in the field of liquor-making with raw meal and a preparation method thereof, particularly to a ready-to-use compound bacteria preparation used in liquor-making with the raw meal and a preparation method thereof. The ready-to-use compound bacteria preparation comprises the following ingredients: rice flour or bran culture of rhizopus Q303 2-5 weight parts, bran culture of Su-16 aspergillus flavus strain 30-50 weight parts, bran culture of hay bacillus BF7658 10 weight parts, rice flour or bran culture of active dry yeast used for bran liquor 5-10 weight parts, and maltogenic amylase with 50000 units per gram 25-30 weight parts. According to the technical proposal, the rhizopus Q303, Su-16 aspergillus flavus, hay bacillus, and active dry yeast used for bran liquor, which can make good use of raw starch, are selected as functional bacteria of ready-to-use compound bacteria preparation used in liquor-making with raw meal. The ready-to-use compound bacteria can improve the taste of raw meal liquor. The functional strains are combined in an optimal proportion so as to effectively inhibit mixed bacteria from growing, prevent high acidity, eliminate or obviously alleviate the bitter taste of liquor, and prevent mash from generating peculiar smell.

The present invention discloses a method for comprehensive utilization of the waste wheat germ resource so as to produce a wheat germ polypeptide, which has anti-oxidation, anti-fatigue, cholesterol activity-lowering, blood pressure-lowering and other functional activities, the applications of wheat germ in the healthy food and functional food are expanded, and the demands for healthy, nutritious and delicious drink are met on the basis of high-value utilization of wheat processing waste; according to the invention, ultrasound-assisted two-step enzymolysis and mixed fermentation are combined in the production process, such that the extraction rate, hydrolyzing degree and product functional activity of wheat germ polypeptide are improved; with the fermentation effect of microorganisms, bitter substances in the wheat germ polypeptide products are effectively removed, such that the product has no bitterness or other odors and with fermented flavor, and further has good application prospects.

The invention discloses a manufacturing method of loose-packed raw wet noodles. The manufacturing method includes the following steps of 1, site preparation; 2, raw wet noodle formula making; 3, noodle manufacturing; 4, drying and moisture removal. The obtained wet noodles can be naturally stored for 7 days in freshness protection packages at normal temperature and can be stored for 20 days at the temperature of 0-4 DEG C, no foreign smell exists, no mould phenomenon exists, and the specification of DB43/338 is met. The process is simple, no expensive noodle dryer is needed, the manufacturing method is particularly suitable for production of breakfast loose-packed noodles or hotpot noodles, and adopted reagents all meet the requirements of the national safety standard GB2760.

The invention relates to a food additive used to reduce fat and relative application, wherein said additive comprises that: dry lotus leaf, haw thorn, and Dioscorea japonica at 1:1. 2:1. 2 breaking materials into dry powder. The invention can be added into food at 10-13%. The inventive additive can reduce fat and protect stomach, with wide application.

The invention relates to a composite fat simulant, which comprises the following components by weight: 50-75 parts of a whey protein particle dispersion solution; 14-40 parts of a xanthan gum system; 6-10 parts of a pectin system; and 4-9 parts of a composite additive. According to the invention, the xanthan gum system, the pectin system and the whey protein particle system in certain proportion are employed for compounding, and the obtained sample has heavy milk flavor and no peculiar smell. After whipping treatment, fine bubbles can be formed inside the sample, the character and texture of a cream product can be well simulated, and the rough taste and unstable state existing during compounding of single colloid and a protein system can be significantly improved. The stimulant provided by the invention can reduce and even replace cream products applied to cake decoration and other non-high temperature treated high fat food. By adjusting the compounding proportion of the whey protein particle dispersion solution and the colloid system, different texture fat stimulants can be obtained and can reduce or even replace cream products for processing low fat food, thus expanding the scope of application.

The invention relates to a comprehensive fresh-keeping method for instant flavored meat products. The method comprises the following steps: A, spraying a food additive on cooked meat products, and performing airing for later use, wherein the food additive comprises the following components: water-soluble chitosan oligosaccharide, beta-carotene, phytic acid, theaflavin and rosemary; B, carrying outvacuum pre-packaging on the meat products obtained in the step A by adopting a food-grade high-barrier high-temperature boiling bag; C, rapidly freezing the meat products subjected to vacuum packaging in the step B for 1-6 hours at a temperature of between -18 DEG C and -20 DEG C, and then performing freezing for 2-4 hours at a temperature of between -35 DEG C and -40 DEG C; and D, performing irradiation sterilization treatment on the meat products obtained in the step C by adopting gamma rays or electron beams. The method can reduce carbonyl fracture during irradiation treatment of the cooked meat products, so that oxidation of lipid is reduced, peculiar smell is reduced, texture and taste of products are ensured, color and luster are improved, and therefore, the shelf life of the instant meat products is prolonged. Meanwhile, transportation and storage cost of enterprises are reduced, and thus the enterprises obtain greater economic benefits.

The invention relates to a method for preparing chicken feet with pickled peppers. The method comprises the following specific operation steps: (1) pretreating raw materials, namely, washing white, stain-free and odor-free chicken feet; (2) segmenting, namely, segmenting the chicken feet into 3-4 blocks; (3) soaking and whitening, namely, soaking the segmented chicken feet for three times by using a composite salt soaking solution, wherein a weight ratio of the chicken feet to the composite salt soaking solution is 1:(4-5); (4) boiling, namely, boiling for 9-10 minutes; (5) cooling to room temperature, infusing by using pickled pepper infusing solution, sterilizing, performing vacuum package and checking, wherein the composite salt soaking solution consists of the following substances in parts by weight: 3-5g of salt, 0.1-0.3g of sodium bicarbonate and 95-97g of water, and the water is living and drinking water which meets the national standard and has a pH value of 6.5-6.8.

The invention discloses a Noni biscuit. The Noni biscuit is prepared from the following raw materials: low-gluten wheat flour, corn flour, sweet potato powder, dry yeast dough, sweet potato stem, spinach, golden camellia, sophora flower, gynostemma pentaphylla, samara oil, Noni, mulberry, natsu gumi, stevioside, edible salt and additives. According to the Noni biscuit disclosed by the invention, jam sandwich is prepared from the Noni and various traditional Chinese medicine components such as sealwort, the mulberry, the sophora flower and gingko, the Noni has unique flavor and high nutritive value after being fermented; the prepared biscuit has the advantages of attractive appearance, dedicate taste, comprehensive nutrition and a certain health-care efficacy; the nutrition additives are prepared by a method of cellaring raw materials in yellow rice wine underground, so that peculiar smell of herba houttuyniae is effectively removed, and nutritional components in silkworm chrysalis and fishbone are sufficiently released; burdock is sliced and immersed, so that the taste is more delicious.