56 results about "Plum Flavor" patented technology

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage comprises fermented tea liquid, honey, concentrated fruit juice and water; the preparation method mainly includes the steps of preparation of tea soup, fermentation, blending, sterilization, canning and the like. The raw materials are natural, and the obtained fermented tea beverage is pure natural; under the premise of no addition of preserved plum flavor, plum aroma high in characteristics and true plum taste are generated through fermentation, and the fermented tea beverage is the one with the natural flavor. The fermented tea beverage is obtained through fermentation, a great deal of glucuronic acid, gamma-aminobutyric acid and the like are generated during fermentation apart from certain functional factors of the tea, and beneficial function is obviously improved.

The invention provides a method for manufacturing plum-flavored wild rice shoots. The method comprises the following steps: cleaning wild rice shoots; cutting the cleaned wild rice shoots into pieces; sequentially carrying out preliminary drying, preliminary pickling, drying, re-pickling and re-drying on the obtained wild rice shoots; and seasoning the obtained product, wherein the wild rice shoots are pickled into a plum marinade. Because of replacing table salts with the plum marinade, and pickling the wild rice shoots repeatedly by using the plum marinade in the process of producing wild rice shoots, the method provided by the invention has the advantages: firstly, the salts in the plum marinade are completely utilized, thereby reducing the process of salt mixing; secondly, the nutrient compositions of the wild rice shoots are effectively retained, and the nutrient compositions of the plum marinade are absorbed by the wild rice shoots in the process of pickling, therefore, the manufactured product has the characteristics of plum-flavored, crisp and sweet and sour flavors and is convenience to eat; and thirdly, the pollution to the environment can be reduced.

The invention discloses an Undaria pinnatifida with perilla plum flavor and a preparation method thereof. The Undaria pinnatifida with the perilla plum flavor contains the following raw materials in parts by weight: 45-55 parts of Undaria pinnatifida, 4-5 parts of plum flesh paste, 0.4-0.6 part of anhydrous sodium acetate, 1.5-2.5 parts of aginomoto, 8-10 parts of sorbitol, 16-17 parts of white granulated sugar, 3-4 parts of salt, 2-3 parts of glacial acetic acid, 0.3-0.4 part of perilla nankinensis spice, 0.02-0.03 part of purple cabbage haematochrome, 0.5-0.6 part of perilla plum vinegar solution, 0.01-0.03 part of perilla herb oil and 10-15 parts of water. In the method, the Undaria pinnatifida is prepared from the Undaria pinnatifida by pickling and squeezing the Undaria pinnatifida with seasoning liquid, wherein the seasoning liquid is prepared from auxiliary materials of the plum flesh paste, the anhydrous sodium acetate, the perilla nankinensis spice, Mirin, acetic acid and the like. The Undaria pinnatifida with the perilla plum flavor, prepared by the preparation method, preserves the nutritive value of the Undaria pinnatifida, and realizes the increase of the health function by adding the perilla herb oil and the perilla plum vinegar solution. The Undaria pinnatifida integrates nutrition, delicacy and leisure, thereby being one of the most ideal green healthy foods at present.

The invention discloses a method for processing edible kelps. The method is characterized by comprising the following steps of: placing the dried kelps in clear water, soaking and draining to be dry; adding clear water in a boiling pan, opening steam for heating, adding boiling liquid, adding glycine (the concentration is adjusted to 3 percent), boiling and adding acetic acid until the pH value is 3-4 (detection by pH test paper); when the pH value is higher than 3-4, continuously adding acetic acid to allow the pH value to be maintained within 3-4, adding raw kelps and boiling and taking out the kelps after boiled for 25min; pressing the kelps by fingers (the kelp is cracked to be proper), placing into ice water and cooling, picking up thick kelps and boiling for 10min, placing into ice water and cooling, shredding (the kelps with piquancy are formed into thin shreds and the kelps with plum flavor are formed into thick shreds) and mixing; and stirring, placing into a chilled storage to be tasty, taking out after about 24 hours and drying (at the temperature of 40-50 DEG C for about 3.5h), measuring the water content, drying, sealing and packaging and placing into a refrigeration storage for storage. Compared with the prior art, the invention has the advantages that the processed edible kelp has more flavors including piquancy and the plum flavor, has favorable mouthfeeling, is convenient to eat and is a hard-won edible food.

The present invention discloses a preparation method of green plum wine combined with glutinous rice saccharification fermentation. The preparation method comprises the following steps: 1, high-quality green plums are selected, the selected green plums are washed, and the washed green plums are drained; 2, the drained green plums are frozen; 3, the frozen green plums are thawed and the thawed green plums are squeezed into juice to obtain green plum juice; 4, glutinous rice is soaked, the soaked glutinous rice is steamed, the steamed glutinous rice is sprayed to be cooled to 30-32 DEG C, the cooled glutinous rice is put into a cylinder, rhizopus is added, hole-digging saccharification fermentation is conducted for 44-48 hours, the green plum juice and water for wine-brewing are added, initial sugar content of fermentation liquid is controlled at 20-23%, and pH is 3.2-3.5; 5, acid-lowering yeasts are added; 6, main fermentation is conducted; 7, wine body and wine residues are quickly separated; 8, the wine body is clarified with a clarifying agent and the clarified wine body is put still at room temperature for 3 days; and 9, filtering and wine heating for sterilization are conductedto obtain clarified golden wine liquid. The green plum freezing and juice squeezing, glutinous rice saccharification and green plum wine acid-lowering fermentation are combined to obtain the green plum wine which is golden in wine liquid, has a mellow green plum flavor, and is full in the wine body, pure in mouthfeel and high in total antioxidant capacity.

The invention discloses a honey and green plum flavored perilla tea beverage and a preparation method thereof. The tea beverage comprises the following raw materials of green plum freeze-dried powder,a perilla active extracting solution, compounded honey and green tea essence, green tea powder, white granulated sugar and water. The preparation method comprises the following steps of compounding the compounded honey and green tea essence in proportion; mixing the green plum freeze-dried powder with the perilla active extracting solution, the compounded honey and green tea essence, the green tea powder, the white granulated sugar and the water in proportion, and performing uniform stirring; and filtering obtained mixed liquor, and performing pasteurization on obtained filtrate so as to obtain the honey and green plum flavored perilla tea beverage. According to the honey and green plum flavored perilla tea beverage and the preparation method thereof disclosed by the invention, a method of performing natural cold pressing enzymolysis and freeze-drying leaching is adopted, so that nutrient loss caused by too high temperature in the production process is avoided, and active substances and natural flavor in green plums and perilla leaves are reserved; and besides, edible essence is added for blending fragrance, so that the fragrance quality of natural stock solution is improved, andthe honey and green plum flavored perilla tea beverage has high nutrient value, is rich in mouth feel and unique in taste, and conforms to the idea that the honey and green plum flavored perilla tea beverage is obtained from nature at present.

The invention discloses a preparation method of natural preserved plum flavored essence. The preparation method comprises the steps of preparing tea soup, preparing preserved plum flavored fermenting liquid through fermentation, preparing the preserved plum flavored essence through reaction concentration and the like. According to the preparation method, the raw materials are natural and artificial synthetic components are not added, so that the obtained preserved plum flavored essence is natural and healthy, contains rich prebiotics components and is essence with a prebiotic function.

The invention belongs to the technical field of wine making, and particularly relates to sour plum wine and a preparation method thereof. The preparation method for the sour plum wine comprises the steps of enzymatic hydrolysis of fresh sour plums, deacidification, fermentation, reflux wine fermentation, clarifying, aging and the like, and meanwhile, a deacidification agent, a clarifying agent and an antioxidant are combined, so that the acidity of the sour plum wine is effectively reduced, ideal clarifying effects are achieved, and the phenomena of browning, turbidity, precipitates and the like of the sour plum wine can be inhibited for long. The sour plum wine is golden yellow, clear, transparent and stable in system, has strong and pleasant sour plum flavor and aroma and long aftertaste, and tastes soft, pure, mellow and full.

The invention provides a preparation method of a pearl plum flavored fruitcake and belongs to the technical field of food processing. The method comprises steps as follows: (1) treatment of dried tangerine peels and wax apples: the dried tangerine peels and the wax apples are fermented by an active fermentation agent; (2) preparation of blending juice: the blending juice is used for enabling the fruitcake to be gelatinous; (3) treatment of pearl plum fruits: juice is obtained through treatment of pearl plum fruits, the pearl plum juice is mixed with fermented juice and the blending juice, and a raw fruitcake juice is obtained; (4) vacuum concentration treatment; (5) drying. The pearl plum fruitcake obtained with the method can better reserve the flavor of the pearl plums in the aspect of nutrition and health care value, relieves the limitation that people cannot eat too much in case the spleen and the stomach are easily injured by being compounded with the dried tangerine peels and the wax apples, and has the health-care efficacy of improving appetite, maintaining beauty and keeping young; in the aspect of appearance and taste of the fruitcake, the fruitcake has natural rose red color and palatable sweet and sour taste, tastes fine and has smooth and bright surface and certain transparency, toughness, elasticity and chewiness with the scientific preparation process.

The invention relates to a method for preparing cigarette spice with plum flavor and milk flavor, comprising the following steps: mixing 20-40 portions by weight of Alpha-linoleic acid, 40-60 portions by weight of glutamic acid and 10-30 portions by weight of Chinese medicinal herb extract H-005 according to proportion so as to obtain the mixture used as substrate; adding liquid glucose, propylene glycol and water to a reactor, controlling the temperature of the reactor at 35-45 DEG C and stirring the liquid glucose, the propylene glycol and the water without stop; adding and stirring evenly lipase Novozym 435 to the substrate, and adding the mixture of the lipase Novozym 435 and the substrate to the reactor to make the mixture react for 6-10h to obtain the cigarette spice. The ratio of the weight portions of the substrate, the liquid glucose, the propylene glycol and the water is 1:2-4:4-6:1-3, and the addition amount of the lipase Novozym 435 is 1-2 per mill of the total addition amount of the substrate, the liquid glucose, the propylene glycol and the water. The method for preparing the cigarette spice has low cost, and the cigarette spice prepared with the method has strong plum flavor and the milk flavor and little mixed gases and is suitable for producing high-quality cigarette.

The invention discloses a brown sugar preserved plum-flavored essence and a preparation method thereof. The preparation method comprises the steps of mixing 10 parts of dark plum extract, 1-5 parts of glucose, 1-5 parts of fructose, 5-10 parts of malt syrup, 1-5 parts of condensed milk, 0.5-1 part of dehydrated butter, 0.5-2 parts of alanine, 0.5-2 parts of glycine, 0.2-1 part of serine, 0.1-1 part of arginine and 50-100 parts of a solvent for reacting at a temperature in the range from 90 to 140 DEG C and with the pH being regulated in the range from 4.5-7.5 for 1-8 hours to obtain thermally reacted brown sugar preserved plum-flavored essence base material, next, adding a stabilizer, and carrying out high-speed shearing and homogenizing to obtain the brown sugar preserved plum-flavored essence in the form of paste. The brown sugar preserved plum-flavored essence prepared by use of the thermal reaction has aroma and good taste as well as excellent high temperature resistance, and can be applied to foods such as dairy products, baked foods and candies.

The invention provides green-plum-containing juice jelly with beautifying and weight reducing functions. The green-plum-containing juice jelly is prepared from the following preparation raw materials in parts by weight: 18 to 25 parts of green plum juice, 1 to 5 parts of gelatin, 1 to 5 parts of carrageenan, 1 to 5 parts of L-methionyl glycine hydrochloride, 0.5 to 2 parts of calcium lactate, 5 to 12 parts of sugar and 55 to 75 parts of water. The invention belongs to the technical field of food processing. The green-plum-containing juice jelly does not contain a preservative, and has high juice content which is higher than 15% required in the national standard. The prepared juice jelly is full-bodied in green plum flavor, has the advantages of good shape stability, good taste, easiness for digestive absorption, long guarantee period and the like, has the beautifying and weight reducing functions, and is high in safety.

The invention discloses preserved plum flavored watermelon seeds for reducing blood pressure. The preserved plum flavored watermelon seeds comprise the following ingredients: watermelon seeds, multi-grain powder, nutrient additives, traditional Chinese medicine powder A, traditional Chinese medicine powder B, red pepper powder, Chinese prickly ash, ginger, cassia, lotus seed powder, peanut powder, walnut powder, chestnut powder, banana powder, carrots, cucumbers, tomatoes, kelp, lettuces, wax gourds, laver, honey, dark plum juice, vinegar, saccharin, edible salt, and sesame oil. The invention further provides a preparation method of the preserved plum flavored watermelon seeds for reducing the blood pressure. The prepared preserved plum flavored watermelon seeds have a unique flavor and is crunchy and delicious with the health efficacy of reducing the blood pressure.

The invention discloses green plum-flavored persimmon-leaf health-care wine. The green plum-flavored persimmon-leaf health-care wine is prepared from, by weight, 30-34 parts of fresh and tender persimmon leaves, 36-38 parts of Job's tears seeds, 37-39 parts of pumpkin seeds, 60-63 parts of green plum pulp, 24-27 parts of barley seedlings, 40-43 parts of white radish, 2.7-2.9 parts of seeds of feather cockscomb, 2.7-2.9 parts of herb of alfalfa, 3.1-3.4 parts of ganoderma lucidum, 18-20 parts of medical stone, an appropriate quantity of brewer's dried yeasts, 103-105 parts of white granulated sugar and an appropriate quantity of water. The green plum-flavored persimmon-leaf health-care wine is prepared from the diversified raw materials such as the Job's tears seeds, the pumpkin seeds, the green plum pulp, the white radish, thereby containing more nutritional ingredients and being higher in value; during preparation, herbaceous taste and astringency of the persimmon leaves are removed, so that the green plum-flavored persimmon-leaf health-care wine has green plum aroma and is better in taste; content of flavone in persimmon leaf extracts is increased during preparation, so that nutrition and health care effect of the green plum-flavored persimmon-leaf health-care wine are improved.

The invention belongs to the technical field of food and particularly relates to a dried tangerine peel and dark plum lozenge and a preparation method thereof. The dried tangerine peel and dark plum lozenge is prepared from, by weight, 20-120 parts of dried tangerine peel, 40-120 parts of dark plums, 8-20 parts of boat-fruited sterculia seeds, 2-18 parts of menthol and 2300-2800 parts of isomaltose. The dried tangerine peel and dark plum lozenge prepared from the raw materials through the preparation method has a unique dark plum flavor and is sour, sweet and palatable, and the dried tangerine peel and dark plum lozenge can effectively relieve throat dryness, pain, throat itching, dysphagia, cough and other throat uncomfortable symptoms, can refresh breaths and is remarkable and lasting in effect.

A preparing process of preserved plum flavor watermelon seeds is characterized by including the following steps of firstly, washing materials; secondly, preparing preserved plum flavor additives, wherein preserved plum flesh is put in water to be boiled and then put in a high-speed masher to be pulped into pulp, the pulp is added into an enzymolysis tank to be heated, clean air is blown in the enzymolysis tank, the pH of liquid in the enzymolysis tank is adjusted to be 7-8, papain is added for hydrolysis for 1-3 h, clean air is continuously blown in the enzymolysis tank in the period, compoundadditives are added into the enzymolysis tank, enzyme deactivation liquid is obtained by heating the enzymolysis tank, the obtained enzyme deactivation liquid is centrifuged and filtered to obtain enzymolysis liquid, the enzymolysis liquid is concentrated till the solid content is 70-80%, and then spraying and drying are conducted to prepare the preserved plum flavor additives; thirdly, soaking the materials, wherein 100-150 parts by weight of watermelon seeds blow-dried in the first step, 20-30 parts by weight of preserved plum flavor additives, 30-35 parts by weight of white granulated sugar, 10-15 parts by weight of dark soy sauce, 5-8 parts by weight of table salt and 250-300 parts by weight of water are put in a pot for soaking, and then the watermelon seeds are scooped up and blow-dried; fourthly, conducting drying.

The invention discloses a preparation method of natural ferment. The preparation method comprises preparing ginkgo soup, preparing a fermentation liquor through fermentation and preparing the natural ginkgo ferment. The natural ginkgo ferment has no thick grass smell, can produce a natural preserved plum flavor through fermentation, realizes abundant tastes, is free of essence, is prepared from natural raw materials, is free of artificial synthetic components, is natural and healthy, is rich in ginkgo nutrients, produces abundant prebiotics through probiotic fermentation, can substantially improve gastrointestinal tract functions, is clear and transparent, has no obvious astringency, does not produce precipitates after storage at the normal temperature for 2 years and is stable.

The invention discloses bitter sour plum-flavored tea and a preparation method thereof. The bitter sour plum-flavored tea is prepared by the following steps: picking fresh tea leaves with a bitter taste, and carrying out moderate withering, pile fermentation for reddening, indoor long-time cooling, drying in the sun, drying with full fire, stalk picking, impurity removal and refining, and uniformblending and packaging. The processing method disclosed by the invention breaks with traditional processing technologies existing in China of tea such as black tea, green tea (oolong tea) and white tea, and is a innovative process fusing conventional processes such as the moderate withering of fresh leaves, the indoor pile fermentation for reddening, the long-time cooling of the green tea (oolongtea), and the drying of the white tea. The prepared bitter sour plum-flavored tea is natural in appearance; dry tea is auburn bloom in luster; aroma is sour and quite long; sour plums have a strong taste and slight bitter; fluid is generated after bitter experience; tea soup is orange-yellow and bright; flavor is unique; and market space is wide.

The invention discloses a method for preparing plum flavored fermented bean curd, wherein the method includes the following steps: (1) taking plum marinade, pretreating, taking a part of the pre-treated plum marinade, and then concentrating and drying the plum marinade to obtain plum salt; (2) taking chili pepper, pretreating, adding the pre-treated plum marinade, pickling, fermenting and mincingto obtain a plum flavored chili pepper sauce; (3) taking soybean, soaking, grinding into soybean milk and boiling the soybean milk, pre-treating, solidifying with the plum marinade, squeezing, carrying out subsequent processing to obtain plum flavored bean curd, and inoculating and fermenting, to obtain fermented plum flavored bean curd blocks; and (4) mixing the plum salt with the plum flavored chili pepper sauce, alternately bottling with the fermented plum flavored bean curd blocks, making one layer be the fermented plum flavored bean curd blocks, making one layer be the mixture of the plumsalt with the plum flavored chili pepper sauce, sealing the top layer with the pre-treated plum marinade, and then fermenting and curing to obtain the plum flavored fermented bean curd. The method can make full use of the plum marinade, is environment-friendly, and reduces the production cost of the fermented bean curd; the prepared fermented bean curd is acidic, has a long shelf life, is rich inorganic acids and phenols of green plum, and has plum flavor.

The invention provides a method for making plum-flavored chayote. The method comprises the following steps: cleaning chayote; cutting the cleaned chayote into pieces; sequentially carrying out preliminary drying, preliminary pickling, drying, re-pickling and re-drying on the obtained chayote; and seasoning the obtained product, wherein the chayote is pickled into a plum marinade. Because of replacing table salts with the plum marinade, and repeatedly pickling the chayote by using the plum marinade in the process of producing the chayote, the method provided by the invention has the following advantages: firstly, the salts in the plum marinade are completely utilized, thereby reducing the process of salt mixing; secondly, the nutrient compositions of the chayote are effectively retained, and the nutrient compositions of the plum marinade are absorbed by the chayote in the process of pickling, therefore, the manufactured product has the characteristics of plum-flavored, crisp and sweet and sour flavors and is convenient to eat; and thirdly, the pollution to the environment can be reduced.

The invention discloses a production method of a healthy ginger juice and bitter gourd preserved fruit, belonging to the food processing field. The production method is characterized in that 100% of bitter gourd, 35% of saccharose, 15% of malt syrup, 12% of fresh ginger, 3% of clove, 2.8% of lime water, 2% of preserved plum flavor and 0.36% of citric acid are adopted. The processing technique comprises the steps of selecting materials, cleaning, slicing, hardening, sugaring, drying and packaging. The production method has the beneficial effects that the healthy ginger juice and bitter gourd preserved fruit is crystal clear, has bitter taste in sweet taste, has rich ginger flavor, is fragrant and delicious, and has the specific bitter flavor of the bitter gourd; the healthy ginger juice and bitter gourd preserved fruit is beneficial to enhancing the immunity of a human body, can promote appetite, has the efficacies of diminishing inflammation, bringing down a fever, preventing and resisting cancer, and reducing blood glucose, is a good dietary therapy food for people with obesity, diabetes, cardiovascular diseases and cancers, also can be used as a health food for common crowds for preventing similar diseases, and is an environment-friendly health-care food suitable for people of all ages.

The invention discloses preserved-plum-flavor pecan kernel. The preserved-plum-flavor pecan kernel comprises the following components in parts by weight: 675-855 parts of the pecan kernel, 45-65 partsof white sugar, 12-18 parts of edible salt, 0.2-0.5 part of ethyl maltol, 0.03-0.07 part of tert-butyl hydroquinone, 0.03-0.14 part of VC palmitate, 15-35 parts of preserved plum pulp, and 6-10 partsof a liquorice root extract solution. A preparation method for the pecan kernel comprises the following steps: S1, removing astringent; S2, stir-frying; S3, taking the stir-fried pecan kernel obtained in the step S2, uniformly spraying the liquorice root extract solution in the weight proportion on the stir-fried pecan kernel, so as to obtain a pecan kernel semi-finished product; S4, baking: placing the pecan kernel semi-finished product obtained in the step S3 in a roaster for baking, wherein a baking temperature is 110-125 DEG C, and the baking time is 45-65 min, so as to obtain baked pecankernel; S5, cooling; and S6, checking, storing: quantitatively bagging after product inspection is qualified and storing, so as to obtain a pecan kernel finished product. The preserved-plum-flavor pecan kernel has a flavor of preserved plum, and is tasty in mouthfeel, abundant in nutritional ingredient, and easy to realize industrial production.