14 results about "Pineapple Flavor" patented technology

The application discloses a strain of cactus Hansenula spodoptera LM12 and application thereof in preparation of pineapple-flavored coffee, the cactus Hansenula spodoptera has a preservation number of CGMCC No.35856 in China General Microbiological Culture Collection Center, the cactus Hansenula spodoptera LM12 has low-temperature resistance, can be applied in preparation of pineapple-flavored coffee at low temperature, and the addition of the cactus Hansenula spodoptera LM12 can effectively promote the pineapple aroma to be integrated into coffee beans, and solves the problem of excessively high product acidity in preparation of the pineapple-flavored coffee, thereby providing a new technical scheme for producing high-quality, non-bad-flavor and aroma-outstanding pineapple-flavored coffee, and the application is suitable for industrialized production and market popularization and application.

1. Name of the designed product: packaging bag set (Norland 3D sandwich probiotic soft candy pineapple flavor). 2. Use of the designed product: for packaging. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo best indicating the design points: set 1 front view.

The invention discloses a method for rapidly increasing the yield of pineapple juice and improving aroma by using a pulsed electric field, and belongs to the technical field of juice processing. The method comprises the following steps: selecting fresh pineapples, cleaning, peeling, crushing to obtain pineapple puree for later use, putting the pineapple puree into a pulsed electric field treatment chamber, and carrying out pulsed electric field treatment for 150-250 seconds; and pouring the pineapple puree treated by the pulsed electric field into a squeezer, and squeezing and filtering to obtain the pineapple juice. According to the method, the pineapple juice yield can be increased through short-time pulsed electric field extraction treatment, the content of nutrients and aroma components in the juice is increased, short processing time, high juice yield and strong pineapple flavor are taken into account, and the quality of the pineapple juice is remarkably improved.

The invention discloses a preparation method of pineapple-flavored rice wine, which comprises the following steps: firstly, selecting fresh pineapples which are moderate in maturity and free from plant diseases and insect pests for flavor extraction, and heating, boiling and filtering to obtain a pineapple flavor extracting solution; then, selecting high-quality glutinous rice, performing soaking and cooking treatment, adding the diced pineapples, performing mixing, and adding Q303 rhizopus distiller's yeast for fermentation; and adding the extracted pineapple flavor extracting solution into a fermentation tank, and adding fruit wine yeast for secondary fermentation, so that the pineapple flavor and the rice wine are fully fused. And finally, filtering or distilling the fermented rice wine to obtain the pineapple-flavor rice wine. The rice wine prepared by the method disclosed by the invention has unique pineapple flavor, unique flavor and mellow taste, meets the requirements of consumers on novel and personalized drinks, and has relatively high market value and application prospect. The method is simple and easy to implement, raw materials are easy to obtain, production cost is low, and the method is suitable for industrial production.

1. Name of the designed product: packing cup (pineapple flavor burst yogurt). 2. Use of the designed product: for packing and storing yogurt. 3. Design points of the designed product: in shape. 4. Picture or photo that best indicates the design points: perspective view.

1. The name of the design product: outer packing paper (pineapple flavor). 2. The use of the design product: the design product is used for packing food such as candy. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is thin, so the left view, right view, top view and bottom view are omitted. The back of the design product is not easy to see or cannot be seen during use, so the rear view is omitted.

1. Name of the designed product: packing bag (sweet pineapple flavor toast). 2. Use of the designed product: packing for toast. 3. Design points of the designed product: combination of pattern and color. 4. Picture or photo showing the design points: front view. 5. The claimed design contains color. 6. The designed product is a planar product, and the left view, right view, top view and bottom view are omitted.

1. Name of the designed product: wrapping paper (pineapple flavor). 2. Use of the designed product: the designed product is used for wrapping candies. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo best indicating the design points: front view. 5. The designed product is a planar product, and the left view, right view, top view and bottom view are omitted.

1. Name of the designed product: packing bag (large asparagus with leek and pineapple flavor). 2. Use of the designed product: for containing food and the like. 3. Design points of the designed product: in the pattern, shape and their combination. 4. Picture or photograph best indicating the design points: front view. 5. The product is a planar product, and other views are omitted.

1. Name of the designed product: packing bottle (pineapple flavor). 2. Use of the designed product: for containing liquid. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

1. Name of the product in this design: Packaging Bag (Yili Ranch Butter Pineapple Flavor). 2. Purpose of this design: For product packaging. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product; other views are omitted.

The invention discloses a hansenula polymorpha LM12 strain and application thereof in preparation of coffee with pineapple flavor, and the preservation number of the hansenula polymorpha LM12 strain in China General Microbiological Culture Collection Center is CGMCC No.35856. The hansenula polymorpha LM12 strain has low temperature resistance, can be applied to preparation of coffee with pineapple flavor at low temperature, and can be used for preparing coffee with pineapple flavor. The addition of the hansenula polymorpha LM12 can effectively promote the fragrance of the pineapples to be blended into the coffee beans, solves the problem of over-high acidity of the product for the preparation of the coffee with the pineapple flavor, and provides a new technical scheme for producing the coffee with the pineapple flavor, which is high in quality, free of bad flavor and outstanding in fragrance. The method is suitable for industrial production and market popularization and application.

The invention belongs to the technical field of microbial engineering, and particularly relates to a composite fermentation inoculant for increasing the relative content of ethyl caprylate and application thereof.The composite fermentation inoculant is composed of saccharomyces cerevisiae and geotrichum galactose yeast, and the composite fermentation inoculant is applied to fruit wine production. Compared with a method only adopting the saccharomyces cerevisiae culture solution and the geotrichum galactose yeast culture solution, the relative content of ethyl caprylate in the fruit wine and the richness of ester components in the fruit wine are greatly improved. Specifically, by adopting the method disclosed by the invention, the ester content and substance composition in the grape, pitaya and passion fruit wine can be improved and are remarkably improved compared with those in a fruit juice natural fermentation group, and the produced fruit wine remarkably shows brandy flavor, similar to pineapple flavor and other flavors.

The method comprises the following steps: (1) preparing pineapple-flavor fruit vinegar: mixing concentrated pineapple juice with water to form an alcoholic fermentation substrate, adding yeast into the alcoholic fermentation substrate for alcoholic fermentation to obtain pineapple alcoholic fermentation liquor, and filtering to obtain pineapple alcoholic fermentation clear liquor; blending the pineapple alcohol fermentation clear liquid with the alcohol vinegar clear liquid and water to obtain an acetic acid fermentation substrate, and adding an acetic bacteria seed solution into the acetic acid fermentation substrate for acetic acid fermentation; when the content of acetic acid in the acetic acid fermentation liquor is 4.5-5.0 g / 100mL and the mass percentage of alcohol is less than or equal to 0.5%, discharging and supplementing are carried out in sequence, and the acetic acid fermentation liquor collected during discharging is the pineapple-flavor fruit vinegar; (2) preparing pineapple fruit vinegar flavor sauce: filtering the pineapple fruit vinegar, and concentrating by adopting vacuum freezing concentration equipment to obtain pineapple fruit vinegar concentrated juice; and then blending the pineapple-flavor fruit vinegar concentrated juice into the pineapple-flavor fruit vinegar sauce.