27 results about "Sour taste" patented technology

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.

The application discloses a strain of Staphylococcus carnosus and application of the strain in improving sour taste of soy sauce, and belongs to the technical field of food fermentation. The Staphylococcus carnosus CS1.21 is first isolated from soy sauce mash, and has the characteristics of salt tolerance, strong acid production, ester production and bacteriostasis. The strain is used for fermenting high-salt dilute soy sauce, and can effectively produce lactic acid, acetic acid and succinic acid, and the production of lactic acid, acetic acid and succinic acid is respectively increased by 28.13%, 27.78% and 50.00% compared to the soy sauce without adding the CS1.21. Meanwhile, the accumulation of ester substances is promoted, and the content of the ester substances is increased by 86.23% compared to the soy sauce without adding the CS1.21, wherein the content of ethyl lactate and ethyl acetate is respectively increased by 70.11% and 85.76%. The addition of the Staphylococcus carnosus CS1.21 is beneficial to improving the sour taste of the soy sauce, and can improve the quality and flavor of the soy sauce without adding preservatives.

This invention belongs to the field of food processing technology, specifically relating to a method for preparing a fermented chayote beverage. The method utilizes a dual-strain fermentation process using *Saccharomyces cerevisiae* and *Lactobacillus plantarum*. The resulting fermented chayote beverage is yellow-green in color, glossy, with a uniform liquid, free of impurities, possessing the delicate aroma of chayote, a harmonious flavor, a balanced sweet and sour taste, a refreshing and smooth texture, and a pure flavor. Furthermore, experiments have demonstrated that the fermented chayote beverage prepared by this invention exhibits high SOD enzyme activity, strong DPPH and ABTS free radical scavenging ability, and high vitamin C content, demonstrating significant antioxidant activity. It is a relatively ideal functional chayote beverage, providing a theoretical basis and technical support for the industrial production of chayote.

To provide a beverage with a purine content of less than 2.5 mg / 100 mL, while suppressing acidity and acidic odor, and improving the lingering body. [Solution] A beverage having a purine content of less than 2.5 mg / 100 mL and a furaneol content of 100 μg / L or more.

This invention discloses a medicinal and edible herbal health-preserving formula, its preparation process, and a beverage, belonging to the field of medicinal and edible health-preserving food technology. It aims to solve the problems of conventional formula ratios, outdated processes, loss of active ingredients, poor beverage quality, and easy duplication with existing technologies. The formula consists of drinking water, dried plum, hawthorn, poria cocos, and other medicinal and edible components, as well as erythritol and mogrosides, without any additional additives. The proportions of each component are unique, avoiding conventional ratios in existing technologies. The preparation process includes raw material pretreatment, graded extraction, secondary extraction, merging and concentration, flavoring and homogenization, sterilization, and bottling. Each process parameter has been optimized, employing low-temperature processing and graded extraction technology to maximize the preservation of the active ingredients of the herbal raw materials. The resulting beverage is a light amber-colored clear liquid with a moderately sweet and sour taste, a herbal aroma, high active ingredient content, no sucrose or preservatives, a long shelf life, and is suitable for daily health-preserving consumption by various groups.

An object of the present invention is to provide a packaged acidic beverage according to the present invention such that a “sour taste” specific to an acidic beverage containing GABA in a prescribed concentration is suppressed, a production method therefor, and others. Provided is a packaged acidic beverage comprising γ-aminobutyric acid (GABA) at 100 mg / L or more and 500 million cells / L or more (e.g., 20 billion cells / L or more) of dead bacterial cells of one or more types of lactic acid bacteria and / or bacteria in the present invention 1 and having a pH of 4.6 or less.

The present application relates to a lactobacillus plantarum and its use in mixed fermentation of bamboo shoot processing residues. The lactobacillus plantarum provided by the present application can fully ferment and utilize bamboo shoot processing residues to produce bamboo shoot fermentation liquor, which not only provides raw materials for subsequent production of sour soup base, but also improves the overall utilization rate of bamboo shoots by more than 30%. The sour soup base provided by the present application has a high sensory score, and the color, shape, flavor and taste of the soup base are all excellent, and can produce a unique fragrance flavor, which is different from other sour soup bases on the market, and enriches the types of sour soup base products.

The invention relates to the technical field of fruit wine brewing, in particular to a method for preparing low-sugar purple sweet potato light wine through multi-strain synergistic primary fermentation, which comprises the following steps: by taking 100% purple sweet potato pulp as a unique fermentation substrate, inoculating a composite strain composed of fruit wine yeast and lactic acid bacteria according to a proper proportion, and fermenting at normal temperature for 7-10 days; and after fermentation, blending the filtrate with xylitol to obtain the low-sugar purple sweet potato light wine with the alcoholic strength of 4-7% vol. Compared with an existing two-stage fermentation technology which contains rice wine and red yeast rice and needs to be inverted, grain auxiliary materials and a post-fermentation procedure are omitted, the fermentation period is shortened by 70%-90%, the sugar source is reduced by 40%, and anthocyanin is enriched; the finished product is clear in color, outstanding in sweet potato fragrance and balanced in sourness and sweetness, and meets the requirements of young consumer groups for low sugar, low alcohol and natural fermentation.

This invention discloses a compound flower, fruit, and vegetable health tea with synergistic effects of skin rejuvenation, smoothness, radiance, and calming the mind, and its preparation method, belonging to the field of food substitute tea. Skin rejuvenation refers to improving dull skin tone and enhancing skin radiance; smoothness refers to promoting digestion and relieving body stagnation; radiance refers to nourishing from within and brightening the complexion; and calming the mind refers to soothing emotions and calming irritability. The product uses seventeen kinds of food-grade dried flowers, fruits, seeds, and flowers, such as dried hawthorn, dried black mulberry, and black goji berries, as raw materials, with a limited range of proportions, and includes examples. The formula is balanced in temperature, has a pleasant sweet and sour taste, a rich floral and fruity aroma, and no raw vegetable taste, making it safe for long-term consumption. The product can be made into powder, granules, direct-drinking form, and concentrated liquid form, with mature technology and easy industrial production. This invention relies on the synergistic effect of active ingredients such as anthocyanins, total flavonoids, total polyphenols, and GABA to solve the defects of existing tea formulas such as being too cold, having poor taste, and limited functions. The raw materials are readily available, cost-effective, and have good application and industrialization prospects.

This application relates to an immature walnut substitute tea and its preparation method, belonging to the field of agricultural food processing technology. The method includes: selecting immature green-skinned walnuts 60-120 days after flowering, washing, high-pressure steaming to remove the skin, initial drying for 2-6 hours until the moisture content is 60%-70%, steaming for 10-60 minutes, and re-drying for 2-6 hours until the moisture content is 8%-13%, and optionally repeating the steaming and drying process 1-9 times. This application, through a combined steaming and drying process, significantly improves the drying rate, shape integrity, and oiliness of the walnut substitute tea, effectively reducing the sourness and astringency of the taste, and enhancing the sweetness and aroma purity, resulting in a stable quality characterized by "yellowish-brown or dark brown and oily appearance, bright orange-yellow or orange-red liquor, pure medicinal or woody aroma, and a sweet and mellow taste with a slight sourness," suitable for commercial and standardized production.

The application discloses a kind of high fruit aroma low sour taste flavor beer and its brewing method, belong to beer technical field.The technical scheme includes that flavor beer original wort concentration is 15-18 °P, alcohol content is 6.0-7.0%vol, colority is 10-25EBC, bitterness content is 10-15BU, pH is 3.8-4.1, total ester content is 60-90mg / L, alcohol ester ratio is 0.5-0.7, 4-ethylphenol content is 200-300mg / L, 4-ethylguaiacol content is 100-200mg / L, 4-ethylphenol:4-ethylguaiacol is 1.5-2.0;After sensory evaluation, flavor beer has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste during fermentation process.The application is applied to high fruit aroma low sour taste flavor beer brewing aspect, solve the problem that traditional sour beer fermentation product is strong, and flavor is unstable during fermentation process, can output such as isopentanoic acid and is considered as "putrefactive flavor" product, has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste.

The application discloses an extract for improving the taste of low-degree liquor, a preparation method and application thereof, and belongs to the technical field of liquor preparation. The extract is prepared by mixing oak barrel seasoning wine, corn oligopeptide extraction liquid, green plum extraction liquid and momordica grosvenori extraction liquid according to a specific volume ratio. The four components are synergistically used to improve the liquor body structure of low-degree liquor from multiple dimensions such as sour taste, sweetness, flavor skeleton and texture, and effectively solve the problem of "water taste" caused by low degree, i.e. poor taste and short-lasting flavor. When the extract is added to liquor with an alcohol content of less than or equal to 30%vol, the fullness, smoothness and flavor level of the liquor body can be significantly improved, and the appearance stability of the product is not affected, which meets the consumption trend of clean label.

This invention discloses a processing technology for ready-to-eat fresh prickly pear, belonging to the field of food processing technology. This process involves halving and removing the core and seeds, low-salt and weak-acid de-astringency treatment, low-temperature soaking for flavoring, medium-low temperature humidity-controlled drying, and individual packaging of each prickly pear. This results in fresh prickly pears that are free of astringency and bitterness, have a pleasant sweet and sour taste, and retain their moist and crisp texture, maintaining their fresh fruit state rather than their dried fruit form. The low-temperature and gentle processing method preserves natural vitamin C to a large extent, resulting in high nutrient retention. The product is packaged in a small, individual packet format similar to betel nut, making it healthy, safe, portable, and hygienic. It is suitable for teenagers over 12 years old and adults, serving as a healthy alternative to traditional betel nut. It is also suitable for drivers, outdoor enthusiasts, and leisure seekers. The process is simple and suitable for large-scale production.

This invention belongs to the field of vinegar fermentation technology and provides a method for preparing selenium-enriched aged vinegar by combining high-selenium-enriched indigenous yeast with active nano-selenium-chitosan complex. The method uses selenium-enriched sorghum, wheat, wheat bran, and rice husks as raw materials, and uses selenium-enriched soybeans, wheat, and wheat bran as saccharification and fermentation agents. Solid-state alcoholic fermentation and solid-state acetic acid fermentation are carried out using a fermentation agent made from the indigenous brewing yeast CGMCC 34906, the source of aged vinegar. After fermentation, the mixture is smoked and leached to obtain new leached vinegar. Active nano-selenium-chitosan complex is added to the new leached vinegar, and the mixture is then aged, filtered, sterilized, and bottled to obtain selenium-enriched aged vinegar. The vinegar is clear and bright, with a rich and harmonious ester aroma, possessing the unique smoky and aged fragrance of aged vinegar; the sour taste is mellow, rich and long-lasting; total selenium ≥ 0.23 mg / L, total acid ≥ 5.50 g / 100 mL, amino acid nitrogen ≥ 0.30 g / 100 mL, non-volatile acid ≥ 1.80 g / 100 mL, total ester ≥ 3.50 g / 100 mL, and rich in organic acids and volatile aromas.

The present application belongs to the technical field of microbial fermentation, and particularly relates to a fermentation composition based on a ginseng-huangqi-fuling ternary compound, and a preparation method and application thereof. The present application adopts a lactic acid bacterial inoculum containing Lactococcus raffinolactis YZB-1 to ferment the ternary compound traditional Chinese medicine raw materials (ginseng, huangqi, and fuling), degrades inherent bitterness and bad smell in the traditional Chinese medicine through fermentation of the lactic acid bacteria, gives the product a unique flavor of sweet and sour taste and mellow coordination, and obtains a lactic acid drink more easily accepted by consumers; in addition, the fermentation drink provided by the present application shows good properties in terms of in-vitro antioxidant activity, cholesterol clearance capacity, alpha glucosidase inhibitory activity, pancreatic lipase inhibitory activity, and the like, and can be used as a core raw material for preparing health foods, functional foods, and related pharmaceutical preparations for assisting in regulating blood lipids, improving postprandial blood glucose, and resisting oxidation and aging.

The present application belongs to the technical field of nutritional health food, and particularly relates to a composition for repairing oral mucosa and a preparation method and application thereof. The composition comprises, by weight of the composition: 2%-80% of yeast beta glucan, 0.5%-50% of lactobacillus salivarius powder, 0.5%-50% of lactobacillus acidophilus powder, and 0.5%-50% of paracasei lactobacillus powder. The composition for repairing oral mucosa and the auxiliary materials are further prepared into a functional food in the form of tablets, liquids, soft candies or powders. In the functional food, the composition as the main component plays a role in repairing and preventing damage to the oral mucosa. Meanwhile, the composition and the auxiliary materials are dissolved under the action of oral saliva enzymes, thereby fully contacting the oral mucosa and pathogens and emitting a sweet and sour taste, so as to bring a pleasant sensory experience to the oral cavity.

The present application provides a soft candy containing xanthophyll ester, which is prepared by the following method: extracting marigold chromoplast from marigold petals; and preparing the soft candy from the marigold chromoplast, gelatin, apple concentrate and water. The soft candy containing xanthophyll ester has moderate hardness, good elasticity, good chewiness and palatability, maintains good texture characteristics of the soft candy, and meets the quality requirements of food processing. The soft candy prepared from the marigold chromoplast has no artificial modification feeling and outstanding naturalness, and has a unique advantage in the color design of functional food. The soft candy retains the original plant fragrance of marigold and the sweet and sour taste of apple concentrate is integrated and coordinated.

The application provides a slicing machine, a conveying device is used for conveying target materials, a slicing device is arranged on a machine body, the slicing device is used for cutting the target materials from the conveying device, and a squeezing device is arranged on the machine body, and the squeezing device squeezes the material slices cut by the slicing device. When lemonade needs to be made, the conveying device can slice the lemons stored in the conveying device to the slicing device, and the slicing device cuts the lemons conveyed by the conveying device into lemon slices. The lemon slices obtained at this time are not immediately made into lemonade, but need to be squeezed by the squeezing device again, so that the lemon juice in the lemon slices is squeezed out further, and the lemonade made thereafter can obtain more lemon juice. In the case of using the same lemon slices, the lemonade made from the squeezed lemon slices can have a more sour taste, not only improving the taste of the lemonade, but also reducing the use amount of lemon slices, thereby reducing the cost.

This invention relates to the field of functional beverages and traditional Chinese medicine health products, and discloses a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, as well as its preparation process. The optimal formula of the raw materials for the plant-based beverage is as follows: 10 grams of dandelion; 10 grams of purslane; 3 grams of black tea; 20 grams of Poria cocos; and 20 grams of apple. Among them, dandelion is the core ingredient for clearing heat and removing dampness, directly clearing liver and stomach heat to treat the root cause of bitter taste; purslane has antibacterial and anti-inflammatory properties, targeting and inhibiting harmful bacteria in the oral cavity to reduce odor; Poria cocos can strengthen the spleen and remove dampness, blocking the upward flow of dampness and turbidity that causes halitosis; black tea neutralizes the bitterness of the raw materials and provides tea polyphenols and theaflavins to assist in antibacterial activity, while also astringing oral odor; apple has a sweet and sour taste that balances the flavor, and pectin absorbs residual odor, improving drinking compliance. Through the synergistic combination of the five raw materials, the plant-based beverage can clear liver and stomach heat and spleen and stomach dampness from the root, while inhibiting harmful bacteria in the oral cavity and intestines, thereby reducing halitosis and bitter taste, and achieving a rapid and lasting therapeutic effect on bitter taste and halitosis.

The application provides a kind of umami peptide derived from Apostichopus japonicus, amino acid sequence is any one of Glu-Gly-Ala-Thr (EGAT), Gly-Ala-Asp-Ala (GADA), Asp-Ser-Ala-Thr (DSAT), Asp-Ser-Thr-Thr (DSTT) or Ser-Ser-Ala-Glu (SSAE).The application also provides the preparation method, identification method and application of the umami peptide.The application adopts step-by-step enzymatic hydrolysis method, through raw material pretreatment, Alcalase enzyme first-step enzymatic hydrolysis, flavourzyme second-step enzymatic hydrolysis, sterilization centrifugation, ultrafiltration separation, gel chromatography separation and purification steps, to obtain umami peptide;through the integration identification strategy of "electronic tongue preliminary screening-peptide sequence identification-virtual screening-molecular docking simulation-electronic tongue taste verification", five tetrapeptides with umami activity EGAT, GADA, DSAT, DSTT and SAEA are identified from Apostichopus japonicus protease hydrolysate for the first time, which have small molecular weight, confirmed to have pure umami, and weak bitter taste, sour taste and other undesirable flavors;the umami peptide can be used for preparing food condiment, nutritional enhancer or flavor enhancer;belongs to the field of food science and bioactive peptide technology.

This invention relates to the field of food processing technology. The invention provides a compound sugar-permeating solution and a process for preparing low-sugar cranberry preserves using it, comprising the following steps: (1) thawing and blanching cranberry raw materials to obtain intermediate product 1; (2) placing intermediate product 1 in the compound sugar-permeating solution for vacuum sugar permeation treatment, and then drying to obtain the final product. By employing the compound sugar-permeating solution and vacuum sugar permeation treatment described in this invention, the textural properties of low-sugar cranberry preserves can be effectively improved, enhancing the storage stability of the preserves; it can also inhibit the loss of anthocyanins, vitamin C, and polyphenols, thereby preparing a higher quality low-sugar cranberry preserve with a balanced sweet and sour taste and rich fruit flavor.

This invention relates to the field of food flavor science and functional food ingredients, and provides a small molecule sour peptide and its application. The amino acid sequence of the small molecule sour peptide is: Glu-Asp-Ala-Thr-Leu-Asn-Ala-Pro (EDATLNAP), exhibiting excellent water solubility and displaying sour taste characteristics in sensory evaluation and electronic tongue testing. In vitro enzyme inhibition experiments show that the small molecule sour peptide has significant inhibitory effects on α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE). The half-maximal inhibitory concentration (IC50) of the small molecule sour peptide against α-amylase is [not specified in the original text]. 50 The half-maximal inhibitory concentration (IC50) for α-glucosidase was 134.84 μg / mL. 50 The half-maximal inhibitory concentration (IC50) for ACE was 2.14 mg / mL; 50 The concentration of the small molecule sour peptide provided by this invention is 0.58 mg / mL. It has both flavor activity and biological activity and has potential application value in the development of functional foods.

This invention belongs to the field of food engineering technology, specifically disclosing a composition for baking pastries. The composition is a water-in-oil emulsion, in which the aqueous phase contains hydroxypropyl methylcellulose, octenyl succinic anhydride-modified citrus fibers, and a concentrated acidity extract, forming a hydrogel structure. Through oil-coating technology, this water-in-oil emulsion can effectively encapsulate and protect acidic components, allowing the acidity to be released gradually during baking. Experimental results show that sourdough prepared using this water-in-oil emulsion has a 20-40% shorter fermentation time compared to traditional sourdough, and the acidity loss of the finished sourdough bread after baking is less than 5%, while the bread's specific volume is significantly increased and the perceived acidity score is higher.

The present invention aims to provide a liquid oral composition that has an astringent sensation, effectively suppresses discoloration over time, and improves the sour taste during use. [Solution] The present invention relates to a liquid oral composition comprising (A) component: pyridoxine or a salt thereof, (B) component: glycerin, and (C) component: at least one selected from the group consisting of sorbitol, propylene glycol, and polyethylene glycol, wherein the ratio of the content (mass%) of component (B) to the content (mass%) of component (C) is less than 1, more preferably (D) component: a predetermined sweetener, and even more preferably (E) component: at least one selected from the group consisting of tocopherol acetate and tocopherol nicotinate.

This invention relates to the field of food processing technology, specifically a process for transforming and preserving the nutrients in tuna meat. The process includes the following steps: first, selecting fresh, high-quality, disease-free tuna, ensuring the integrity of the fish; performing a third acid removal process followed by marinating; and finally, vacuum packaging and high-temperature sterilization. This invention, through three acid removal processes, effectively removes acidic substances from the tuna meat, resulting in firmer meat, a non-sour taste, and improved edible quality. It offers diverse flavors: original, pepper, and spicy, catering to different consumer tastes. The vacuum processing and high-temperature sterilization not only achieve sterilization and preservation but also stimulate fundamental changes in the tuna meat, restoring the pigmentation state of red blood cells and effectively preserving the nutritional components of the tuna, making the nutrients more easily absorbed by the human body.