50 results about "Peach Flavor" patented technology

A confectionary composition is used in a method of reducing stress and the urge to smoke in abstaining tobacco users. The confectionary composition includes at least one of a sugar or a sugar alcohol and an effective amount of stress-reducing flavoring agent. Where the confectionary composition is a chewing gum, the composition includes a water soluble bulk portion and a water insoluble base portion. The stress-reducing flavoring agent can be one or more of peppermint flavor, vanilla flavor, or peach flavor. The stress-reducing flavoring agent reduces an abstaining tobacco user's urge to smoke and can reduce the level of salivary Cortisol in the abstaining tobacco user. The method reduces stress in tobacco users who must temporarily abstain from tobacco use and can reduce consumption of tobacco by tobacco users by increasing the interval between consumption events.

The invention discloses flavored eggs with a yellow peach flavor and a preparation method of the flavored eggs. The flavored eggs are prepared from the following raw materials in parts by weight: 300-310 eggs, 5-7 parts of spices, 3-5 parts of dark soy sauce, 5-6 parts of Baijiu, 8-9 parts of white sugar, 5-7 parts of monosodium glutamate, 15-18 parts of table salt, 10-12 parts of ginger, 2-3 parts of beef tendon, 3-4 parts of cabbages, 2-4 parts of fresh folium artemisiae argyi, 1-2 parts of walnut oil, 20-25 parts of shepherd's purse juice, 3-5 parts of edible amaranth poder, 20-25 parts of yellow peach juice, 3-4 parts of cuttlefish balls, 2-4 parts of grapefruit powder, 1-2 parts of lotus leaves, 1-2 parts of ganoderma lucidum pieces, 1-2 parts of grapevine stems and leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of schisandra chinensis, a proper amount of water and 100-150 parts of nutritional aids. According to the operations of twice stewing, twice air drying, and standing, the flavored eggs are soft, sandy, fragrant and sweet in taste, high in tenacity and persistent in aftertaste; added yellow peaches are rich in nutrition and unique in taste; and the added traditional Chinese medicines have the effects of nourishing and strengthening the body, have the extremely high medicinal value and have the effect of building the body.

The invention discloses an amisulpride tablet and a method for preparing the same. The amisulpride tablet comprises raw materials and excipients, and is characterized in that film coating is carried out on the surfaces of the amisulpride tablet by the aid of film coating premixes; the film coating premixes comprise opadry gastric-soluble coating powder and flavoring agents; the flavoring agents comprise sweeteners, taste masking agents and aromatizers; the sweeteners are selected from a type of aspartame and acesulfame potassium; each taste masking agent is sodium chloride; the aromatizers are selected from a type of cherry flavor essence, apple flavor essence, honey peach flavor essence, sweet orange flavor essence, strawberry flavor essence and mint flavor essence. The amisulpride tablet and the method have the advantages that film coating is carried out on the amisulpride tablet, accordingly, bitter taste of amisulpride can be masked to a certain extent while the stability of the amisulpride tablet which is a medicine is improved, the medication compliance of patients can be improved, and medicine taking pretending possibility of the patients can be reduced to a certain extent; usage of lubricants is controlled, accordingly, the dissolution of the medicine can be greatly improved, and the medicine can be stably and quickly released in bodies.

The invention discloses a honey peach-flavored essence formulation, comprising, by weight, 1.00-3.00% of ethyl butyrate, 0.50-0.80% of leaf alcohol, 0.50-0.80% of propyl butyrate, 0.20-0.50% of benzaldehyde, 1.00-3.0% of butyl isovalerate, 0.20-0.50% of beta-ionone, 0.20-0.50% of alpha-ionone, 0.50-0.80% of gamma-decalactone, 0.50-0.80% of peach aldehyde, 0.30-0.80% of propionic acid, 0.60-0.90% of cis-3-hexenyl isobutyrate, 0.50-0.80% of 5-decanolide, 0.50-0.80% of ethyl maltol, and 93.50-98.50% of propylene glycol. By adding 8-mercaptomenthone, undecanolactone and gamma-octalactone, the aroma of the honey peach-flavored essence can be greatly improved; by adding 8-mercaptomenthone in a certain ratio, the aroma of undecanolactone can be neutralized and can be more natural, softer and morepopular with people; by adding gamma-octalactone in a certain ratio, the taste of the honey peach-flavored essence can be more mellow.

The invention relates to a flavor yoghourt with black rice and a white peach and a preparation method thereof, belonging to the technical field of processing of dairy products and beverages. The preparation method mainly comprises the following steps: cooking the black rice, then soaking the black rice in a sodium alginate solution with a concentration of 1%, then adding the black rice into a calcium chloride solution with a concentration of 1%, carrying out curing so as to obtain QQ black rice, then mixing the QQ black rice with a sugar solution according to a ratio of 1: 1 and carrying out filling and sterilization so as to obtain QQ black rice jam; cleaning and peeling the white peach, cutting the white peach into peach blocks with sizes of 5*5*5, preparing white peach jam, and then uniformly mixing the QQ black rice jam with the white peach jam according to a ratio of 1: 1 so as to prepare black rice-white peach jam; adjusting the content of protein in raw milk to no less than 3.6%, carrying out fermentation to prepare a yoghourt base-material, mixing the yoghourt base-material with the black rice-white peach jam and carrying out filling so as to obtain the black rice-white peach flavor yoghourt. The black rice-white peach flavor yoghourt is chewy, allows people to feel burst in their mouth and endows people with totally different mouthfeel experience.

The invention discloses yellow peach flavored yoghurt essence as well as a preparation method and application. The yellow peach flavored yoghurt essence is prepared through mixing the following raw materials according to certain mass percent, and uniformly stirring: yellow peach essence, delta-decalactone, delta-octanolactone, undecanoic deltalactone, delta-dodecalactone, decanoic acid, caprylic acid, lauric acid, vanillin, ethyl vanillin, hexanoic acid, acetaldehyde, decyl aldehyde, dodecyl aldehyde, heptanal, ethyl acetate, ethyl butyrate, gamma-dodecalactone, gamma-octanoic lactone, gamma-heptanolactone, lactic acid, 2-methylhexanoic acid, 3-hydroxyl-2-butanone and the like. According to the yellow peach flavored yoghurt essence, aromatic raw materials have a side source and the characteristic aroma is vivid, has a strong natural feeling and is lasting and stable. The yellow peach flavored yoghurt essence is used as a food additive, has a rich yellow peach flavor and also has the effect of enhancing a fermentation feeling of final products of fermented milk and fermented milk beverages and brings a natural yellow peach flavored mouthfeel.

The invention relates to a method for brewing juicy peach baijiu, and belongs to the technical field of fruit wine deep processing. The method for brewing the juicy peach flavor baijiu can make the methanol concentration reduced by 50%, a juicy peach baijiu flavor compound is detected through solid-phase micro-extraction, and 81 kinds of flavor compounds are detected. The obtained baijiu is sweetin taste and mellow in fragrance, various indexes meet the requirements of national standard GB2757-2012, and industrialized production of the juicy peach flavor baijiu is realized.

The invention discloses a processing method of sandwich fried-dough sticks with yellow-peach flavor. The processing method is completed through the steps of making sandwich filling, leavening dough, kneading the dough, wrapping the sandwich filling, frying and the like. The processing method is simple in production, the fried-dough sticks are crisp outside and good in taste, and varieties of the fried-dough sticks are enriched; in addition, the fried-dough sticks have health care functions of tonifying kidney and benefiting Qi, warming the kidney and tonifying Yang, and dispersing cold and clearing damp by adopting extracting solutions of eucommia ulmoides, codonopsis pilosula, rubiaceae borreria stricta, and fructus rosae laevigatae and the like.

The invention discloses peach flower-flavored yogurt capable of promoting the gastrointestinal function.The peach flower-flavored yogurt is produced by skim milk, peach flower, rhizoma sparganii, semen persicae, folium sennae, rhizoma cyperi, Thlaspi arvense, purslane speedwell herb, soybean oligosaccharides, cane sugar, lactic acid bacteria, centrum, vinegar and Chinese cabbage fibers.The peach flower-flavored yogurt has the advantages that the yogurt is rich in fragrance, refreshing in taste, rich in nutrition, comprehensive in healthcare function, and capable of promoting the gastrointestinal function, removing toxins, beautifying, reducing weight and protecting the heart and cerebral vessels; the peach flower powder is bright in color, rich in nutrition, small in particle size, fine and smooth, and easy in nutrition dissolution; the vinegar is added for extraction after the multiple traditional Chinese medicine materials are mixed, a slightly sour taste is achieved, and the medicine effect is enhanced evidently; the traditional Chinese medicine materials and the Chinese cabbage fibers are added for short-time fermentation, a soft taste is achieved, and the bitterness of the traditional Chinese medicine materials is removed; the various lactic acid bacteria are mixed for fermentation, nutrition and flavoring substances are enriched, absorption is prompted, and the yogurt is sour and sweet, palatable, and rich in fragrance; the yogurt is stored at low temperature after fermentation to keep the activity of the lactic acid bacteria and is even in nutrition and capable of promoting the healthcare function and protecting the intestines and stomach.

The invention discloses a brewing method of low-methanol peach wine. The brewing method of the low-methanol peach wine comprises the following steps: adding kiwifruit juice and potassium metabisulfiteinto peach juice obtained through pulping at once, mixing uniformly and stirring, and performing centrifugal separation to take clear juice to perform fermentation. A method for performing fermentation by using peach clear juice and without adding pectinase is adopted, so that the influence on generation of methanol by protopectin in pomace is greatly reduced. The method is simple and practicableto operate, the whole fermentation cycle is short, the method is suitable for large and small-scale production, and general applicability on various varieties of peaches is achieved. The produced peach wine has bright color, bright wine body, strong peach flavor, rich and comfortable mouthfeel, low methanol content and peach wine feature.

The present invention discloses juicy peach flavored honey dry powder and a preparation method therefor. The juicy peach flavored honey dry powder is prepared from the raw materials: honey, juicy peaches, pleurotus eryngii, rye, exocarpium citrulli, burdock roots, corn flour, pouteria campechiana, purslane, purple cabbage, mangosteen, sweet potato rattan, lotus nut starch, yogurt and the like. The juicy peach flavored honey dry powder has the beneficial effects that the manufacturing process is environment-friendly; the sweet and fruity juicy peaches are combined with the sweet and delicious honey so that the honey dry powder is rich in nutrition, tastes soft and silky, and is easy to digest and absorb; and the honey dry powder has full-bodied and pleasant fruit flavor when being brewed, enabling people to feel sweet taste of the juicy peaches anytime and anywhere.

The invention relates to the technical field of wine brewing and particularly relates to a preparation method of yellow peach wine. The preparation method comprises the steps of pre-treating yellow peaches, preparing raw wine, blending to form wine, and carrying out seasoning. By virtue of a fine process and a reasonable formula, the prepared yellow peach wine is golden yellow and transparent, simultaneously has strong vinous flavor and slight peach flavor and is soft, sweet and tasty, the taste and colors are improved, and the economic value of the yellow peaches is effectively embodied; and the disadvantages that the original flavors and nutrients of the peaches are broken due to distillation in a traditional peach wine brewing process for brewing wine by virtue of sequential fermentation and distillation are solved, the nutrients of the yellow peaches are furthest maintained, and the natural color and flavor of the yellow peaches are preserved.

The present invention belongs to the technical field of cake and particularly relates to a yellow peach flavored biscuit. The technical scheme is as follows: each raw material is at the following weight percentage: 53-57% of flour, 3%-3.5% of white granulated sugar, 7-11% of shortening, 4-5% of cheese, 0.55-0.65% of edible salt, 2-2.4% of eggs, 11.2%-15% of corn flour, 3%-3.5% of raisins, 1.09-1.13% of cream, 1.74-2.14% of water and 2-3 % of edible oil. A yellow peach seasoning powder is adhered to the biscuit surface. The wheat brans are used as raw materials for the biscuits to enable the biscuit to be rich in dietary fibers and help human body digestion and defecation. The choice of the raisins improves the taste of the biscuits.

The invention relates to the field of tablets for relieving or neutralizing the effect of alcohol, in particular to a Lycium Polysaccharide-containing plant formula tablet for relieving or neutralizing the effect of alcohol and a preparation technology thereof. The tablet of the invention is prepared from the following raw materials (by weight): 10-40 parts of a kudzu root extract, 11-44 parts ofcorn oligopeptide powder, 7.5-26 parts of Lycium Polysaccharide powder, 5-20 parts of isomalt, 2.5-10 parts of cocoa powder, 0.1-0.3 part of Aspartame, 0.3-1.2 parts of peach-flavor essence, and the balance water. The invention aims to provide a Lycium Polysaccharide-containing plant formula tablet for relieving or neutralizing the effect of alcohol and a preparation technology thereof to producean antialcoholic drug which has natural components, has no side effect and has health-care effects.

The present invention provides juicy peach jelly. The juicy peach jelly is composed of the following raw materials in parts by weight: 30-40 parts of juicy peaches, 10-20 parts of white granulated sugar, 12-18 parts of glucose, 6-8 parts of jelly powder, 8-16 parts of mangoes, 0.6-0.8 part of citric acid, 10-14 parts of mung bean powder, 0.1-0.3 part of malic acid, 3-5 parts of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.3 part of vitamin C and 25-30 parts of water. The juicy peach jelly has rich juicy peach flavor and mango flavor, is refreshing and smooth in mouthfeel and strong in elasticity and toughness, and has increased nutritional value.

The invention discloses a honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage. The honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 240-260 parts of Huyou(Citrus changshanensis) pulp, 45-55 parts of polished glutinous rice, 40-60 parts of honey peaches, 5-15 parts of avocados, 4-6 parts of rhizoma polygonati, 7-10 parts of eucommia ulmoides, 7-9 parts of agaric, 5-7 parts of sweet potatoes, 8-14 parts of locust honey and 16-22 parts of white sugar. The honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage disclosed by the invention is rich in nutrition, is moderate in sour and sweet degrees and is delicious; the honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage has the flavor of the honey peaches and the flavor of the Huyou(Citrus changshanensis) fruit acetic acid; materials such as rhizoma polygonati and the eucommia ulmoides are added, so that the honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage has the health-care efficacies of supplementing qi, nourishing yin, invigorating the liver and the kidney and the like; besides, the technical content and the grade of Huyou(Citrus changshanensis) processing industry can be improved, products conforming to a healthy diet concept are obtained, a new way for effectively utilizing Huyou(Citrus changshanensis) resources is provided, and the economic benefits and the social benefits of the Huyou(Citrus changshanensis) industry are improved.

The invention discloses green and healthful honey peach jelly and a method for preparing the same, and belongs to the field of food processing. The green and healthful honey peach jelly comprises, by weight, 50-60 parts of normal honey peach juice, 3-5 parts of mango pulp, 1-2 parts of edible auxiliary materials and 80-100 parts of water. The method for preparing the green and healthful honey peach jelly includes selecting fresh honey peaches, removing kernels, dividing the honey peaches into a plurality of small dice, arranging the small dice in a residue discharging and mashing machine, and carrying out residue discharging and mashing to obtain honey peach juice; filtering the honey peach juice by the aid of 200-mesh filter screens by 2-3 times to obtain the normal honey peach juice. The green and healthful honey peach jelly and the method have the advantages that the green and healthful honey peach jelly is mainly made of the normal honey peach juice and the mango pulp, is integrally gelated, has strong honey peach flavor and mango flavor, tastes fresh and smooth and is high in elasticity and toughness, and nutritional value of the green and healthful honey peach jelly can be increased.

The invention discloses yellow peach jam powder. The yellow peach jam powder comprises the following components by weight percent: 40-50% of white granulated sugar, 25-35% of glucose, 15-25% of yellow peach powder, 1.6-2.0% of xanthan gum, 0.6-0.8% of konjac gum, 0.4-0.6% of citric acid, 0.2-0.3% of sodium citrate, 0.4-0.6% of yellow peach essence and 0.01-0.02% of sunset yellow, and is prepared by mixing the components and carrying out microwave sterilization. The yellow peach jam powder can be used to make yellow peach jam simply, conveniently and quickly, and the yellow peach jam powder is added with a fixed amount of purified water with the temperature of 60-65 DEG C, dissolved and uniformly stirred to obtain the yellow peach jam, which does not need to be reheated. The made yellow peach jam is bright in color and luster, proper in sweetness and acidity and pure in yellow peach flavor, and avoids the phenomena of layering, water separating, crystallizing and the like. As the yellow peach jam powder is a powdery product, the yellow peach jam powder is easier to store and keep.

The invention discloses edible juicy peach flavor, as well as a preparation method and application thereof. The edible juicy peach flavor is prepared by mixing the following components in a certain mass ratio: benzaldehyde, vanillin, benzyl alcohol, linalool, peach aldehyde, gamma-decalactone, 2-methylbutyric acid, 2-isopropyl-4-methylthiazole, ethyl isovalerate, caproic acid, 10 percentleaf alcohol, citronellol, 1 percent para-mentha-8-thiolone, delta-undecanolactone, beta-ionone, cinnamon oil, 10 percent trans-2-hexenal, stearic aldehyde, ethyl acetate and propylene glycol. The finally prepared edible juicy peach flavor has the sweet fruit fragrance when juicy peach is ripe, carries flash and moisture senses in body not and emits the special sweet fragrance and peach fragrance in bottomnote, has integral synergism, permeable fragrance, stable property and long fragrance depositing which can reach 3-5 months, and can be applied to food flavoring with sweet fragrance and smooth taste.

The invention discloses juicy peach-flavored rice crust. The rice crust is prepared from the following raw materials: polished round-grained rice, corn, glutinous sorghum, cooking wine, pork chop soup, rose essential oil and nutritional seasoning. The preparation method comprises the following steps: (1) preparing the nutritional seasoning; (2) washing and mixing polished round-grained rice, corn and glutinous sorghum, adding cooking wine, pork chop soup and a proper amount of water, cooking to obtain rice grains, and drying in the air to obtain the rice grains for later use; (3) uniformly mixing and stirring the prepared rice grains and the nutritional seasoning, pressing into a flake shape in a mold, spraying a proper amount of rose essential oil, baking in an oven, and taking out the rice crust after rice fragrance is smelled. The juicy peach-flavored rice crust is crispy and delicious, and has unique flavor and rich nutrition; the production efficiency is greatly improved; the preparation is simple in process, has easily mastered technology, small investment and quick response, is easy for standard, normalized and industrialized production, and is beneficial to popularization and application.

The invention discloses a peach blossom tea made from fresh peach blossoms, screened, air-dried, soaked and dried in traditional Chinese medicine preparations, wherein the traditional Chinese medicine preparations include: dixian, shengdi, eucommia, radix radix, wax gourd seeds and peach gum. The preparation method of the peach blossom tea is as follows: air-dry the screened peach blossoms first, then soak them with traditional Chinese medicine preparations, then dry the soaked peach blossoms, spray the aloe extract, and smoke to obtain peach blossoms with different fragrance types, colors and tastes. Tea. The peach blossom tea of ​​the present invention increases the nutritional content due to brewing with traditional Chinese medicine preparations, and at the same time, due to the detoxification effect of the medicine and the suppression of harmful components in the peach blossom, it has certain effects on prolonging life, strengthening the body, and beautifying the face.

The invention provides peach-flavored yoghourt. The peach-flavored yoghourt is prepared from the following raw materials: fresh milk, peach blossom jam, white granulated sugar, peach blossom essence,a sweetening agent, a strain, a stabilizer and skim milk powder. The addition proportion of each raw material is reasonably controlled; the prepared yoghourt is fine and uniform in texture; and the whey is not separated out, the content of fat and protein reaches 2.5/(g/100g) and 2.3/(g/100g) or above, the acidity reaches 70 DEG T or above, the requirements of GB19302 are met from the aspects of pollutant limit, mycotoxin limit, microorganism limit, lactic acid bacteria number and the like, and the domestic higher level is achieved. In addition, the invention also provides a preparation methodof the yoghourt, the preparation method is simple, and the high-quality peach-flavor yoghourt is obtained by reasonably controlling condition parameters in each step without destroying nutritional ingredients of the milk.

The invention belongs to the technical field of soda water preparation processes, and particularly discloses a preparation process of soda water with white peach flavor, which comprises the following steps: step 1, preparing material blending water, sodium bicarbonate, stevioside, sucralose and edible essence; step 2, pre-dissolving sodium bicarbonate; step 3, pre-dissolving stevioside or mogroside; step 4, pre-dissolving sucralose; step 5, mixing: pre-dissolved components in the step 2, the step 3 and the step 4 are put into a blending cylinder to be mixed; step 6, dissolving edible essence; step 7, fixing the volume, after the step 6 is completed, controlling the fourth stirrer to continuously stir for 15-25 minutes, and controlling the pH value of the solution to be 7.0-9.0; and step 8, sterilizing. The invention aims to provide the preparation process of the white peach flavored soda water, so as to solve the technical problem that the traditional flavored soda water is single in taste.

The invention discloses a preparation method of soybean milk having a juicy peach flavor. The method comprises steps as follows: soy protein powder is dispersed in distilled water, and a soy protein dispersion liquid is obtained; phytase is added to the soy protein dispersion liquid, the pH is adjusted to 6.0, and the mixture is evenly mixed; after the reaction ends, a supernatant is taken after centrifugation, and the pH of the supernatant is adjusted to be 7.0; juicy peaches are washed 1-2 times, peels and pits are removed, and the juicy peaches are placed in a juicer for juicing; 0.03 g/mL of chitosan is added to juicy peach juice, the juice is evenly stirred and filtered with gauze, and a clear juicy peach solution is obtained; soybean milk and the juicy peach juice are mixed. The soy protein is treated by the phytase for preparation of the soybean milk, a large amount of phytic acid in the soy protein is effectively separated, meanwhile, the juicy peach juice is added to the soybean milk, the clear solution is obtained after the juicy peach juice is pretreated by chitosan, the finally obtained soybean milk having the juicy peach flavor is light yellow, tastes very excellent, has high nutrition value and has effects of preventing phlegm, relieving coughs, moistening the lung, inducing diuresis to reduce edema, activating blood, removing blood stasis, maintaining beauty and caring skin.

The invention discloses a production process of a honey peach-flavored yoghurt. The production process comprises the following steps that 1, 100-200 parts of pulp of honey peaches are selected, and raw materials are detected and screened according to national food hygiene standards; 2, the detected and screened raw materials are sorted, placed into a cleaning tank, quickly cleaned 4 times by a cleaning machine for 6-10 minutes in total and then centrifuged and spin-dried under the condition of 2300-2400 r/min; 3, the spin-dried pulp of the honey peaches is placed into a juicer for extracting honey peach juice, then the honey peach juice is directly mixed with one bottle of produced yoghurt according to a high concentration ratio of 5% or 8% or 10%, and finally, sterilizing and packaging are carried out to obtain a finished product. In this way, production of one bottle of the honey peach-flavored yogurt is completed. The honey peaches have the effects of beautifying the skin, clearingthe stomach, moistening the lung, removing phlegm and the like.

The invention discloses a tea beverage and relates to the technical field of beverages. The tea beverage is made from, by weight, 7300-7600g of white sugar, 40-60 parts of dark tea, 40-60g of jasmine flower, 20-30g of ginger juice, 15-30g of sodium benzoate, 40-60g of citric acid, 40-60g of fresh milk flavor, 0.05-0.30g of cola flavor, 0.05-0.30g of taro flavor, 0.05-0.30g of peach flavor and 49000-51000g of purified water. A making process includes: heating and boiling the black tea, the jasmine flower and the ginger juice in the purified water, adding the white sugar 3-6 minutes after boiling, adding other materials, and performing bottling after cooling. The tea beverage has unique taste, has the fragrances of the black tea and the scented tea, is sour and sweet, and has the functions such as whetting the appetite and helping produce saliva and slake thirst.