29 results about "Pungency" patented technology

The invention discloses a preparation method and application of ginger composite nutritional and healthy chewable tablets, the ginger composite nutritional and healthy chewable tablets are composed of roxburgh rose powder, ginger powder and soybean protein powder, the astringent taste of roxburgh roses is improved, and the spicy taste of ginger is neutralized at the same time. The ginger tea is mainly prepared from ginger, can resist cold, contains nutrient-rich components such as soybeans and roxburgh roses, can improve the resistance of human bodies, and is suitable for plateau troops and field workers to take. Moreover, the chewable tablets mainly comprise the fresh ginger, the fresh ginger has the effects of refreshing and restoring consciousness, and the fresh ginger and the chewable tablets are matched to drive muscles of two cheeks of the head to move up and down, so that the flow of blood and the oxygen supply capacity of the brain are increased, the thinking ability of the brain is improved, and fatigue decline of the brain and the Alzheimer's disease are prevented. And the tea is also suitable for old people with brain fatigue decline.

The invention belongs to the field of food processing, and particularly relates to an appetizing allium macrostemon delicious food and a preparation method thereof. Alias of allium macrostemon include allium chinense, fire onion, allium ascalonicum, garlic sprout and the like, and the alias are different in different regions. The allium macrostemon is an underground bulb of a perennial herbaceous liliaceae plant, has a long leaf line, has purple florets, and is edible in tender leaves. The mature allium chinense is large, thick, white, glittering and translucent, spicy, tender and glutinous, and contains various nutrient substances such as sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and the like. The longstamen onion bulb has the effects of promoting appetite, helping digestion, relieving greasiness, tonifying spleen, promoting appetite and the like. As the allium macrostemon is low in yield and high in edible value, the allium macrostemon is listed in a high-grade vegetable list in China, and is called lucid ganoderma in vegetables. The allium macrostemon, red pepper, green pepper, flat sharp bamboo shoot, green prickleyash, ginger and other carrier plants are scientifically prepared. The canned food is prepared by adopting low-temperature inactivation and sterile cold processing in the whole process of the preparation process. The problems that the allium macrostemon is low in yield, not easy to purchase and preserve freshness and pungent in taste are solved.

The invention provides a pepper pungency degree rapid detection method based on specific parenchyma cell thickness and application, and belongs to the technical field of pepper quality detection. According to the method, the pungency degree can be rapidly calculated by taking the radial thickness of the specific parenchymal cells on the inner side of the peel of the fresh red chili fruit as a morphological marker, measuring the thickness through sampling, vibration slicing and microscopic observation and substituting the thickness into a linear regression equation y = 25.751 x-3078.4, x is the cell thickness [mu] m, and y is a predicted Scovier index SHU. According to the method, the direct correlation between the pungency degree of the pepper and the cell morphology parameters is established for the first time, and the limitations of high cost, long period and sample damage of a traditional high performance liquid chromatography method are broken through, and the bottleneck of poor model universality of a near-infrared analysis method is broken through. The method has the outstanding advantages of being non-destructive, high in efficiency, low in cost, high in precision and the like, is particularly suitable for large-scale rapid screening of processing type pepper breeding populations, and remarkably accelerates the breeding process.

The invention discloses a quantitative analysis method for perceiving the pungency degree of spicy food and a standardized grading and quality control method. Comprising the following steps: preparing reference capsaicin standard solutions with different concentrations, evaluating the perceived capsaicin concentration of the reference capsaicin standard solutions, determining the pungency degree value by using an instrument, drawing a pungency degree perceived capsaicin concentration-pungency degree value determined standard curve by using the instrument, and pretreating the spicy food by using different pretreatment schemes according to types to obtain a sample solution to be detected. Measuring the pungency degree value of a sample solution to be measured by an instrument, substituting the pungency degree value into the standard curve, and calculating to obtain the pungency degree sensing capsaicin concentration corresponding to the pungency degree value measured by the instrument of the sample solution to be measured. According to the method, subjective sensory evaluation is converted into reproducible objective data by establishing a'sensory evaluation group calibration + instrument detection + standard curve ', and the problems of detection distortion, low detection efficiency and the like caused by high subjectivity of sensory evaluation, disjunction of instrument analysis and human body perception and interference of different matrixes in an existing pungency degree evaluation method are solved.

The present invention is directed to methods and compositions for breeding plants with an altered flavor or odor profile. Particularly, next generation plant breeding technologies are utilized for producing plants with target genes edited to reduce pungency in flavor or odor.

The present invention relates to the field of the preparation of wasabi paste, and specifically provides a method for preparing wasabi paste, which is mainly prepared by mixing wasabi particles, fermented wasabi paste, and olive oil. In the wasabi particles, by adding a small amount of fermented wasabi paste, the spiciness of the wasabi particles can be moderated, the pungency on the palate is more gentle, and at the same time, the wasabi paste can emit a special aroma, having both the freshness of plants and a hint of mellow aroma of fermentation. The taste has an obvious aftertaste and is slightly sour, with a better taste and a better comfort when tasted, meeting the popular taste of Chinese people; the wasabi particles are combined with the fermented wasabi paste, and the texture has a granular feeling, with a better taste; at the same time, it is found through research that due to the action of the fermented wasabi paste and olive oil in the wasabi paste provided by the present invention, a layer of protection is formed around the wasabi particles, so that even when the wasabi paste is exposed to air for a long time during use, the spiciness and the retention of the aroma are relatively high, which is convenient for popularization and application.

To provide a powdered turmeric rice base that is capable of masking the residual bitterness of turmeric when simply mixed without being heated, while retaining the desirable vivid and floral aroma unique to turmeric in turmeric rice.SOLUTION: A powdered turmeric rice base is added to and mixed with cooked rice, thereby producing turmeric rice. The powdered turmeric rice base comprises: (1) turmeric; and (2) at least one selected from the group consisting of clove and cardamom.SELECTED DRAWING: None

The invention relates to the technical field of food processing, and discloses a pepper dryness-removing method which comprises the following steps: S1, raw material pretreatment: screening pepper raw materials according to pungency degree, and then pre-drying the pepper raw materials with low-temperature hot air; s2, removing dryness, reducing pungency and locking flavor: steaming and braising the chilies in a full-automatic graded temperature control steaming and braising pot, and then adding auxiliary materials for stir-frying; and S3, sealing and packaging: protecting a cooling tunnel with nitrogen, and carrying out anti-oxidation packaging on the finished product. The method comprises the following steps: grading low pungency, medium pungency and high pungency according to the pungency degree of a chili raw material, designing differential process parameters, carrying out graded temperature control at 200-260 DEG C and steaming and braising at 0.02-0.05 MPa micro-pressure, directionally destroying dry substances, accelerating the hydrolysis of capsaicin into a low-pungency-degree product by micro-pressure, controlling the parameters to avoid the loss of aroma substances, adding specific auxiliary materials in a frying link, and adapting to the flavor preference of the public. The color, aroma, pungency degree and dryness of the finished product stably reach the standard, so that the chili processing quality is improved.

The invention relates to the technical field of plant genetic breeding, in particular to a directional pyramiding breeding method for improving the pungency degree and color value of processed chilies. Comprising the steps of parent screening (molecular marker identification of high-pungency and high-color-value germplasm based on capsaicin synthesis key genes Pun1 and Capana06g001204 and capsorubin regulatory genes CaBBX20 and CCS), hybridization polymerization (multi-generation backcross and molecular marker-assisted selection integration of pungency degree / color value genes), ploidy breeding accelerated homozygosis (a microspore culture combined chromosome doubling technology), and cross breeding of the high-pungency and high-color-value germplasm. And performing phenotype verification (detecting the content of capsaicin substances by high performance liquid chromatography and determining the color value by spectrophotometry). According to the method, gene modules for controlling the pungency degree and the color value are directionally polymerized, a special dry processing variety with the capsaicin content being larger than or equal to 3% (the corresponding pungency degree being larger than or equal to 30,000 SHU) and the color value being larger than or equal to 300 ASTA is bred, the breeding period is shortened to 1 / 3 of that of a traditional method, and the requirement of the pepper processing industry for high-quality raw materials is met. The method is suitable for large-scale pepper breeding, and is particularly suitable for planting in high-altitude and arid regions.

The invention discloses a preparation method of special red oil for Yibin burning noodles capable of resisting layering and taste locking. According to the invention, the strong-fragrance rapeseed oil is used as base oil, so that the strong-fragrance rapeseed oil not only can provide mellow oil fragrance, but also can prolong the shelf life of the red oil due to high stability; the combination of the Erjingtiao chili powder and the bullet chili powder not only ensures the bright color of the chili oil, but also endows the chili oil with rich layers of pungency, and the spicy property of the Erjingtiao and the strong pungency of the bullet complement each other to meet different taste requirements. Various spices are added, so that a complex aroma system is constructed, and the strong flavor of the clove, the mellow flavor of the cinnamon, the sweet flavor of the star anise and the like are mutually fused and interwoven with the fresh flavor boiled by the vegetables to form a composite base flavor; by adding the cooked soybean flour and the small squeezed sesame oil, not only can the thickness of the red oil be increased and the layering phenomenon be reduced, but also the dense feeling of the taste can be improved, and the red oil can be more uniformly wrapped on the noodles. And the granular raw materials such as the white sesame seeds with skins and the chilli seeds can increase the layering sense in vision and taste.

The invention discloses a processing technology of fried garlic crisps, and belongs to the technical field of food processing. The method specifically comprises the following steps; s1, checking and accepting garlic raw materials; s2, root cutting; s3, breaking the petals; s4, performing peeling; s5, color sorting of the raw materials; s6, washing with water to remove impurities; s7, performing dicing; s8, mixing powder; s9, performing deep-frying; s10, air cooling is carried out; s11, color sorting of finished products; s12, carrying out inner packaging; s13, carrying out outer packaging; s14, metal detection is carried out; and S15, warehousing. The garlic crisps processed by the technology can be preserved for a long time, the taste of the garlic is not easy to change, meanwhile, the condition that the garlic is not easy to eat due to the spicy feeling brought by uncooked garlic can be avoided, and meanwhile, the number of the garlic crisps containing metal foreign matters is detected by counting the total amount of the garlic crisps every day and metal in the garlic crisps every day. And analyzing the data to obtain the quality index in the processing process of the garlic crisps, thereby obtaining the quality condition of the operation state of the garlic crisps processing equipment according to the quality index in the processing process of the garlic crisps.

The invention discloses a making method of a Wujiang tofu fish pot bottom, and belongs to the field of food processing. The preparation method comprises the following steps: preparing silver carp, Wujiang bean curd, self-made glutinous rice cake chili (slightly spicy 500g / pot, medium spicy 750g / pot and extra-spicy 800g / pot) with graded dosage, 1000g of vegetable oil, 500g of lard oil and the like according to a ratio, pickling fish blocks, soaking and pretreating bean curd, frying materials at controlled temperature, decocting the fish first and then the bean curd, embellishing and taking out of the pot. The problems of traditional pungency degree fluctuation, single flavor and difficulty in copying are solved, the pungency degree is controllable, the flavor is stereoscopic, and the method adapts to family and catering scenes.

The application provides a processing method for directional enrichment of 6-gingerenol through microbial fermentation to enhance the damp dispelling effect of raw ginger and improve the pungent flavor, comprising fermentation treatment of raw ginger; wherein the fermentation strain used in the fermentation treatment comprises at least one of Paracaseolovis LP8082 with the preservation number of GDMCC No. 67814, Lactobacillus plantarum Z1 and Paracaseolovis F1. The processing method for reducing the pungency and enhancing the effect of raw ginger provided by the application can accurately reduce the pungent components of raw ginger, so that 6-gingerol is converted into 6-gingerenol with stronger effect, so as to develop a new type of raw ginger product with clear effects such as perspiration, damp dispelling, anti-inflammatory and immunity enhancement and mild taste, and meet the market demand for high-quality natural and healthy products.

This invention provides a rapid detection method and application for chili pepper spiciness based on specific thin-walled cell thickness, belonging to the field of chili pepper quality detection technology. The method uses the radial thickness of specific thin-walled cells on the inner side of the bright red chili pepper pericarp as a morphological marker. The thickness is measured through sampling, vibrating sectioning, and microscopic observation, and then substituted into the linear regression equation y = 25.751x - 3078.4, where x is the cell thickness in μm and y is the predicted Scoville Heat Unit (SHU) index, allowing for rapid calculation of spiciness. This invention establishes a direct correlation between chili pepper spiciness and cell morphological parameters for the first time, overcoming the limitations of traditional high-performance liquid chromatography (HPLC) methods (high cost, long cycle, sample destruction) and near-infrared spectroscopy (NIRS) methods (poor model versatility). This invention possesses outstanding advantages such as non-destructive, high efficiency, low cost, and high precision, making it particularly suitable for large-scale rapid screening of processing chili pepper breeding populations, significantly accelerating the breeding process.

The application discloses a high-pungent pepper variety breeding analysis method, and relates to the technical field of pepper variety breeding, and comprises the following steps: S1: interspecific hybridization is carried out on Chinese pepper and annual pepper to breed new pepper varieties with high pungency; S2: observation results are analyzed, pepper capsaicin is determined, and a pepper strain with optimal disease and pest resistance and capsaicin is screened out; the high-pungent pepper variety breeding analysis method tests the disease and pest resistance of the pepper by releasing diseases and pests in the planting experimental area during the cultivation of the pepper, collects the pepper during the testing of the disease and pest resistance of the pepper, records the observation results of the disease and pest resistance of the pepper, analyzes the observation results, and screens out high-probability high-quality combinations in the pepper matching condition, so that the disease and pest resistance of the pepper matching combinations analyzed by the pepper variety breeding is good.

Problem: To provide an off-flavor reducer that reduces off-flavors from bitter substances and seasonings, and to provide a food or beverage product that has reduced off-flavors as a result of adding the off-flavor reducer. Solution: Provided is an off-flavor reducer that contains ergothioneine as an active ingredient. A food or beverage product containing ergothioneine as a bitterness reducer has reduced bitterness, seasonings having a pungent taste have reduced pungency, and the beany taste of soymilk and the like can be reduced.

The invention discloses a chili extract for an instant food seasoning bag as well as a preparation method and application of the chili extract, and belongs to the technical field of separation and purification of natural products. The preparation method comprises the following steps: taking low-pungency-degree capsicum oleoresin or capsanthin with the color value of E100-E300 as a raw material; respectively adding a mixed solution of acid and saline water, heating and boiling, standing at room temperature, and removing a water layer and a middle layer; vegetable oil and fatty acid amide are added; and blending to obtain the capsicum oleoresin or capsicum red pigment for the instant food seasoning bag. 1 g of the finished chili extract is added into 100 g of water to be stirred, after the liquid level is stable, the water is clear and transparent, and the chili extract is clustered and gathered on the water surface. The chili extract can better meet the requirements of high-end instant food and meet the demands of consumers on product upgrading.

An object of the present invention is to improve a sensation of piquant pungency of a packaged alcoholic beverage without a significant effect on the aroma of the beverage. By adding from 1.0 to 50 ppm of Yucca saponin to an alcoholic beverage with an alcohol content of from 1 to 9.5 v / v %, a sensation of alcohol pungency in a packaged alcoholic beverage can be reduced.

The invention discloses application of an ERF / AP2 family transcription factor CcADAP in regulation and control of pungency degree of Chinese pepper. A silent material of ADAP is obtained through a gene silencing technology. The content of capsaicin and dihydrocapsaicin in silent plant fruits is determined, it is found that the content of capsaicin and dihydrocapsaicin can be effectively reduced through silent expression of the transcription factor ADAP in capsicum, and a key target gene is provided for development of a new variety of capsicum with low pungency degree and flavor and development of a fresh food market.

The application discloses a kind of methods for reducing the pungency and irritation of cigar tobacco, belonging to the technical field of cigar processing.The method comprises the following steps: S1, dissolving the effective component in water to prepare a treatment solution;S2, evenly spray the treatment solution on the surface of cigar tobacco;S3, place the sprayed cigar tobacco in a constant temperature and humidity environment for equilibrium aging treatment to obtain improved cigar tobacco;Wherein, the effective component is organic acid and / or organic acid salt, and the organic acid and / or organic acid salt is selected from one or more of the following substances: malonic acid, succinic acid, potassium malonate, potassium succinate and potassium citrate.The application can significantly reduce the pungency and irritation of cigar tobacco by adding specific organic acids and organic acid salts exogenously, combined with optimized concentration, spraying amount and temperature and humidity conditions, improve aroma quality and quantity, improve aftertaste and overall sensory quality, and achieve the synergistic improvement effect of "increasing aroma, reducing irritation and reducing impurities".

The invention discloses a preparation method of pungency-reducing and aroma-enhancing drunken peppers based on multi-strain segmented fermentation, and relates to the field of pepper processing. Comprising the following steps; s100, crushing dry red peppers, screening, removing seeds, adding water, boiling to obtain glutinous rice cake-shaped red peppers, and draining for later use; s200, sequentially adding lactobacillus plantarum, acetobacter pasteurianus and hansenula polymorpha into the Ziba pepper, and fermenting by adopting a segmented temperature control fermentation method; and S300, terminating fermentation, and filling to obtain the drunken pepper product. Through clear stage division and key parameter control, the whole fermentation process is relatively controllable, and the product quality is stable. The drunken pepper disclosed by the invention integrates the base taste of the pepper, the acid aroma of lactic acid fermentation, the vinegar aroma of acetic acid fermentation, the rich ester aroma (fruit aroma and wine aroma) generated by yeast fermentation and the additional flavor brought by chrysanthemum and pear juice, is rich in flavor level, and is a novel pepper fermented product with characteristics.

The invention discloses a method for targeted masking of Oleocanthal spicy taste in olive oil, and belongs to the technical field of edible oil processing and flavor improvement. According to the invention, protein is enriched on an oil / water interface, so that a lysine-enriched functional protein layer is formed. Amino groups such as lysine and the like are subjected to a Schiff base reaction with aldehyde groups of Oleocanthal in an interface microenvironment, and oriented interface modification is carried out on spicy molecules of Oleocanthal. Through the interface enrichment effect, the Schiff base reaction is limited in a limited area of the oil-water interface. The reaction efficiency and selectivity are improved, and interference on other active components and natural flavor substances in the oil phase body is effectively avoided. In conclusion, the invention provides a new technical scheme for efficiently, controllably and selectively masking the pungency of the olive oil by taking the interface Schiff base reaction as a core, and the method has potential application value.

Problem: To provide an off-flavor reducer that reduces off-flavors from bitter substances and seasonings, and to provide a food or beverage product that has reduced off-flavors as a result of adding the off-flavor reducer. Solution: Provided is an off-flavor reducer that contains ergothioneine as an active ingredient. A food or beverage product containing ergothioneine as a bitterness reducer has reduced bitterness, seasonings having a pungent taste have reduced pungency, and the beany taste of soymilk and the like can be reduced.

The purpose of the present invention is to provide a composition that has a favorable flavor that is unique to mustard seeds, such as sweetness, and that has suppressed pungency. Firstly, the present invention relates to a method for producing an oil-based paste-like composition containing pulverized mustard seeds, the method comprising a step of pulverizing the mustard seeds in a mixture of mustard seeds and an oil or fat. Secondly, the present invention relates to an oil-based paste-like composition containing pulverized mustard seeds in which the content of allyl isothiocyanate is significantly lower than that of untreated mustard seeds, and the content of one or more of 2-methyltetrahydrofuran-3-one, 2-furfurylthiol, α-angelica lactone, 2-methyltetrahydrothiophen-3-one, tetrahydrothiophen-3-one, β-angelica lactone, γ-crotonolactone, dimethyl sulfone, furfuryl methyl sulfide, 1-furfuryl pyrrole, and guaiacol is remarkably higher than that of untreated mustard seeds.

An object of the present invention is to provide a method for reducing a pungent taste of a food or drink containing 6-shogaol, and further to provide a food or drink containing 6-shogaol having a good taste quality and a method for producing the same.SOLUTION: The pungent taste of food and drink containing 6-shogaol can be reduced by blending limonene and / or menthol with the food and drink containing 6-shogaol.SELECTED DRAWING: None

The invention discloses an intelligent spicy flavor blending method and device, electronic equipment and a storage medium, and the method comprises the steps: obtaining a current pungency degree value and a current chromaticity parameter of a to-be-blended spicy sample, setting a target pungency degree value and a target chromaticity parameter, determining a pungency degree deviation according to the target pungency degree value and the current pungency degree value, and determining the pungency degree deviation according to the target chromaticity parameter. Calculating a first blending dosage of capsicum oleoresin based on the pungency degree deviation, determining a chromaticity deviation according to the target chromaticity parameter and the current chromaticity parameter, calculating a second blending dosage of capsicum red based on the chromaticity deviation and the influence of capsicum red on chromaticity, and blending based on the first blending dosage and the second blending dosage. Detecting the actual pungency degree value and the actual chromaticity parameter of the blended sample, if the actual pungency degree value and the actual chromaticity parameter do not reach the target value, taking the actual pungency degree value and the actual chromaticity parameter as a to-be-blended spicy sample, and repeating the steps until the target value is reached, so that the quantitative relationship between the dosage of the capsicum oleoresin and the pungency degree is defined, and accurate blending of the spicy flavor is realized.

The invention discloses a sour and sweet chili sauce and a preparation method thereof. A formula of the sour and sweet chili sauce comprises pickled Erjingtiao red pepper, pickled philippine flemingia root, fresh red sweet pepper, purified water, garlic, brewed vinegar, edible salt, white granulated sugar, hydroxy propyl distarch phosphate, monosodium glutamate, citric acid powder, potassium sorbate powder, xanthan gum, konjac glucomannan and the like. The raw material pretreatment adopts 0.02% cellulase at 45 DEG C to carry out enzymolysis on the red sweet peppers, so that vitamin C is reserved and pectin is released; the black garlic is fermented at 65 DEG C for 20 days to eliminate spicy taste, and forms flavor complementation with the fresh garlic. According to the present invention, the Maillard reaction is precisely controlled through the 130 DEG C gradient boiling, the double-stage colloid mill grinding is performed to achieve the 150 mesh, the xanthan gum-konjac gum compounding system is combined to achieve the fine texture, the 121 DEG C / 15 s ultra-high temperature instant sterilization and the flavor retention, and the industrial upgrading of the traditional fermented food is achieved through the enzyme engineering, the non-enzyme browning control, the colloid compounding and other technical innovations; the obvious technical advantages are formed in the aspects of sensory quality, nutrition maintenance and processing efficiency.

The present invention addresses the problem of providing chocolate or the like in which the flavor and aroma of spices can be perceived while the pungency of spices is reduced. The present invention also addresses the problem of providing a method for reducing the pungency of spices in chocolate or the like containing spices, while maintaining the flavor and aroma of spices. Provided are: a spice-containing chocolate batter that contains a spice and has a volume mean diameter of less than 20 μｍ; a spice-containing chocolate that contains the spice-containing chocolate batter; and a chocolate processed product. Also provided is a method for reducing the pungency of a spice-containing chocolate batter, the method including a step for micronizing a raw material composition of the chocolate batter so that the volume mean diameter thereof is less than 20 μｍ.

The invention discloses an application of plant polyphenol in softening the taste of baijiu, and belongs to the field of food flavor regulation and control and plant functional factor application. According to the method, low-concentration plant polyphenols (0.1%-0.5%, w / v) are added into Baijiu, a dilution system, sensory evaluation and volatile matter analysis are combined, and the comprehensive effect of the Baijiu in relieving oral cavity alcohol irritation, pungency, throat burning heat and hysteresis irregularity is verified from multiple dimensions. By adding the plant polyphenol, the stimulation dimension score can be remarkably reduced, and meanwhile, the smoothness and the overall drinking pleasure are improved. The technical scheme provided by the invention has the advantages of simple and convenient use mode, obvious effect, good sensory experience, strong industrial adaptability and the like, provides a new path for softening, functionalization and palatability improvement of white spirit, and opens up a new direction for high-value application of plant polyphenol in wine products.