1168 results about "Sour taste" patented technology

The invention discloses a probiotics fermented feed and a preparation method thereof. The probiotics fermented feed is compounded from a fermentation material, a mixed bacterial strain and brown sugar water. The preparation method of the probiotics fermented feed comprises the steps of: (1) removing impurities from corn, wheat bran, rice bran and soya bean meal; (2) preparing the mixed bacterial strain and activating the bacterial strain; and (3) preparing the fermented material and respectively packaging for fermentation after mixing the fermented material with the mixed bacterial strain. The probiotics fermented feed and the preparation method thereof, disclosed by the invention, have the advantages that: as high probiotics content having the viable bacteria number up to (5.0-5.9)*108/g is realized, intestinal microecology of piglet is improved and diarrhoea is prevented; the probiotics fermented feed partially replaces the child welfare batch mixture within 20-60 days and 60-100 days piglet batch mixture to provide nutrient substance which is easy to absorb; as the probiotics fermented feed has a sour taste and good palatability, feed intake is improved; and the probiotics fermented feed also has obvious effects on prompting animal growth, improving digestibility of animals and the like.

The invention relates to a peach gum jelly and a preparation method thereof. The preparation method of the peach gum jelly comprises the following steps: (1) preparing peach gum hydrolysate; (2) boiling 100-300 parts of water, 0.1-1.0 part of carrageenan, 0.2-1.2 parts of konjac glucomannan, 5-25 parts of peach gum hydrolysate, 5-15 parts of peach blossom aqueous extract, 3-12 parts of saccharose, 0.002-0.01 part of stevioside, 0.004-0.03 part of sucralose and 0.1-0.5 part of potassium chloride at high temperature; and (3) cooling, adding auxiliary materials, sterilizing and packaging. The jelly prepared by the preparation method has favorable mouthfeel and diversified flavors due to the addition of the peach gum and the peach blossom aqueous extract while the health function of the jelly is increased and is used for reinforcing the physical health of a human body. Compared with a traditional peach gum food, the peach gum jelly prepared by the preparation method can be stored for a long time at normal temperature, has the characteristics of transparent appearance, favorable elasticity, smooth and mellow mouthfeel, sweet and sour taste, diversified flavors and the like and is capable of meeting of different crowds.

The invention discloses a hawthorn fruit and glutinous rice wine.The hawthorn fruit and glutinous rice wine is prepared from, by weight, 55 parts of glutinous rice, 25 parts of hawthorn fruits and 20 parts of sorghum rice, wherein the sum of parts by weight is 100.A brewing method of the hawthorn fruit and glutinous rice wine comprises the following steps that 1, peel and pits of hawthorn fruits are removed after the hawthorn fruits are cleaned, hawthorn fruit pulp, hawthorn fruit peel and hawthorn fruit pits are obtained, the hawthorn fruit pulp is beaten to obtain hawthorn fruit paste, the hawthorn fruit pits are ground to obtain hawthorn pit powder, the hawthorn fruit paste and the hawthorn pit powder are mixed and stirred to be uniform, a squeezer is used for squeezing juice, and hawthorn juice is obtained.The hawthorn fruit and glutinous rice wine is fragrant, sweet and delicious, has the sour taste and is good in taste.

The invention relates to a rice product, in particular to a fermented rice cake and a preparation method thereof. The inventor takes more than ten years to study and experiment, and provides a proportion of raw materials of the fermented rice cake, particularly a ratio of rice to water so as to provide a process basis for the preparation of the fermented rice cake. The inventor also provides a preparation method for the fermented rice cake. In the method, the technical key points for grinding rice milk are improved, and the fermented rice milk is heated in a constant-temperature heating mode to shorten the fermentation time of the rice milk, so that the prepared fermented rice cake does not have sour taste, and the technical problem which cannot be solved by persons in the field for a long time is solved.

The present invention provides one kind of sour chili sauce and its production process. The sour chili sauce is produced with fresh red chili, salt, ginger, garlic, white liquor, sugar, tomato, monosodium glutamate and water. It has unique flavor, bright color and nice sour, hot, sweet and sour taste. Besides, it has natural plant antioxidant, and no any chemical preservative and pigment added.

The invention relates to a method for making steamed breads, which is characterized by comprising the following steps of: (1) dough making: stirring about 70% of flour, most of water and a pasty dough prepared with a small amount of warm water in advance in a single-shaft S-shaped or crank type dough maker for 5-10 minutes until a dough is unsticky and has elasticity and smooth surfaces, and then putting the dough into a fermenting cylinder, wherein the temperature of the dough requires to be 30 DEG C; (2) fermentation: covering wet cloth on the fermenting cylinder, fermenting for about 3 hours in a fermenting room at the room temperature of 26-28 DEG C and the relative humidity of about 75% until the size of the dough is doubled, the internal honeycomb tissue of the dough is uniform, and the dough has an obvious sour; (3) neutralization, i.e. secondary dough making: putting the fermented dough into the dough maker, gradually adding dissolving water containing soda to neutralize acidity generated by fermentation; and then adding remanent dry flour and water, stirring for 10-15 minutes until the dough is ripe, wherein the soda addition is mastered based on experience, and if the soda addition is appropriate, the dough has a soda flavor and a good mouth feel; (4) formation: accomplishing quantitative cutting and rounding of the dough by adopting a double-roll spiral forming machine, and then placing in boiling drawers (steaming baskets) for fermentation; (5) final fermentation: finally fermenting for 15 minutes at the temperature of 40 DEG C and the relative humidity of about 80%; (6) steaming: steaming in a pot in the traditional method, wherein the dough requires to be placed on the drawers (baskets) when water is boiled, and is well cooked after being steamed for 30-35 minutes on strong fire, or for 25 minutes by using boiler steam for industrial production; and (7) cooling, carrying out air-blast cooling for 5 minutes or naturally cooling and then packaging.

The invention discloses a processing method of canned tunas. Compared with the generally processed canned tunas, the invention has the advantages that cheap tunas such as frigate mackerels and the like are used as raw materials, and aiming at the inherent defects of sour taste, dark color, easy browning and the like of frigate mackerel tunas, the invention provides two solutions correspondingly in the processing method, wherein one solution is color protection treatment, namely a brine soaking method is used for removing partial blood water and soluble protein in tuna bodies by adding citric acid and vitamin C into brine to perform the function of color protection; and the other solution is to add the soup of the invention into the canned tuna meat after the raw materials are processed and cooked to perform the functions of preventing the tuna meat from being oxidized, preventing the tuna meat from browning and improving the taste of the tuna meat, wherein the soup comprises salt, monosodium glutamate, sodium pyrophosphate, sodium tripolyphosphate, citric acid and vitamin C. The invention overcomes the inherent defects of cheap tunas, can be used for processing the cheap tunas used as can raw materials into the canned tunas, and improves the economic benefit and the development prospect of the products.

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

The invention discloses a preparation method of ginseng composite fruit-vegetable enzyme and a product, and belongs to the field of the preparation of fruit-vegetable enzyme. The preparation method of the ginseng composite fruit-vegetable enzyme comprises the following steps: (1) washing ginseng, fruits and vegetables, and air drying the ginseng, fruits and vegetables; (2) slicing or crushing the ginseng and fruits, cutting the vegetables into segments or crushing the vegetables into pieces, uniformly mixing, charging honey, and uniformly mixing to obtain a mixed raw material; (4) inoculating yeast into the mixed raw material, and fermenting to obtain mash; (5) inoculating acetic bacteria into the mash obtained in the step (4), and fermenting to obtain fermented mash; (6) inoculating lactobacillus into the fermented mash obtained in the step (5), fermenting, aging and filtering to obtain the ginseng composite fruit-vegetable enzyme. The prepared ginseng composite fruit-vegetable enzyme is moderate in sweet and sour taste, contains carbohydrate, folic acid, panaxoside and various trace elements and nutrients necessary for a human body, is easy to digest by the human body and capable of effectively improving the utilization rate of various natural fruit and vegetable nutritional value of Changbai Moutain.

The invention discloses an all-shaddock fermentation drink and a production method thereof. The production method comprises the steps of separating the pulp and peels of shaddock, separately adding acid and enzyme for treatment, then adding sugar, heating for sterilizing, then leading into lactobacillus and active dry yeast, and fermenting to obtain fermentation liquor; mixing the pulp fermentation liquor and peel fermentation liquor, then adding gum, a sour agent, a sweetening agent, dietary fiber and vitamin C, and heating for sterilizing to obtain the all-shaddock fermentation drink. After being fermented by the lactobacillus and saccharomyces cerevisiae, the shaddock peel and pulp not only maintain the original flavor and effect of the shaddock, but also are endowed with the fermented flavor effect of the lactobacillus and saccharomyces cerevisiae. In addition, soluble dietary fiber is further added into the fermentation drink and plays roles in smoothing intestinal tract and detoxifying and the like. The all-shaddock fermentation drink is proper in sour taste, mellow and clear and sweet, has special aroma and mouthfeel, as well as the effects of wetting the throat and smoothing the intestinal tract.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The invention relates to a method for preparing microwave instant grilled prawns. The method comprises the following steps of: removing heads, intestinal glands and shells from fresh or unfrozen prawns serving as raw materials, and cleaning and draining the prawns; putting the prawns into one seasoning of five spice taste, curry taste, and sweet and sour taste, and curing the prawns for 40 to 80 minutes, wherein the weight ratio of the prawns to the seasoning is 2:1; putting the cured prawns into microwave vacuum equipment for microwave vacuum roasting, wherein the microwave vacuum drying conditions are that: the microwave power is 300 to 500W, the vacuum degree is 60 to 80KPa, and the drying time is 20 to 40 minutes; and packaging and sterilizing the roasted prawns to obtain the microwave instant grilled prawns. The microwave instant grilled prawns have the advantages of crisp outside and soft meat, unique flavor, delicious taste, fragrant mouthfeel, instant eating when unpacked, stable quality and long shelf life; and the method has the advantages of advanced process, reasonable procedure, feasible operation and suitability for industrial production.

The invention relates to a preparation method of pepper sour soup. The preparation method comprises the following steps: trimming and cleaning pepper, mixing the pepper with ginger, garlic and other auxiliary materials, carrying out primary crushing, adding white spirits and sweet wine into the crushed slurry, canning and sealing for fermentation; taking the slurry out after fermentation, carrying out fine grinding again, and canning and sealing again for fermentation; and after the repeated fermentation, taking the slurry out for tempering sterilization and filling. The preparation method is characterized in that the primary crushing is completed when 10mm-15mm visible blocky particles are formed, and the repeated fine grinding is completed when the granularity of 60-65 meshes reaches; the tempering sterilization of the slurry comprises the steps of placing preheated colza oil, which is taken as a medium, in a pot, heating to 200-220 DEG C, adding the slurry, carrying out stir frying for 10-12 minutes, adding pungent litse fruit oil and controlling the frying temperature at 100-120 DEG C. The pepper sour soup prepared by the preparation method has the advantages of being complete in fermentation, rich in nutrition, proper in hot and sour taste, pure in flavor, fine and smooth in mouthfeel, short in production period and long in shelf life.

The invention discloses sweet tea kombucha. With sweet tea leaves as a main raw material, sweet tea is prepared; with the sweet tea as a culture medium and kombucha as a bacterial source, a novel and unique sweet tea kombucha beverage is prepared. Through implementation of the technical scheme, the sweet tea and the kombucha are organically combined and combined nutrients are richer; both the sweet tea and the kombucha have a significant health-care effect on human diseases, after the two are combined, the effects of the sweet tea and the kombucha are complementary, and the formed tea beverage has a more significant health-care effect and has a comprehensive effect far better than that of simple sweet tea leaves and that of the conventional kombucha beverage; the prepared sweet tea kombucha beverage is ideal in product form, well preserves original nutritional and functional components of sweet tea, can be easily digested and absorbed, is palatable in sweet and sour taste and very good in palatability, does not limit the application range, and is a dual-functional ecological health-care beverage having both beverage efficacy and medicinal efficacy.

A chestnut beverage with high nutritive value is prepared from chestnut, sweetening agent, souring agent, stabilizer, and oligose through choosing chestnut, removing shell and film, grinding, protecting color, filtering, liquefying, boiling, saccharifying, mixing, homogneizing, filling it in containers, and sterilizing.

The invention discloses a taste-masking technology by taking milk powder as a taste-masking agent and application thereof. In the technology, the milk powder serves as a raw material, is directly mixed with a material of which the taste is to be masked and is dispersed uniformly, so that unpleasant tastes, such as bitterness, astringent taste and the like, of the material of which the taste is to be masked can be eliminated effectively. The taste-masking agent contributes to preparing various oral preparations which take various materials with the bitterness, the astringent taste and sourness as raw materials, and has a good practical value and a good market prospect.

The invention relates to a method for preparing a lactic acid fermentation product of kelp. The method comprises the following steps of: rehydrating the kelp, blanching, cooling to normal temperature, and adding fermentation liquor, wherein the mass ratio of the kelp to the fermentation liquor is 1:(2-5); and inoculating activated mixed lactic acid bacteria, fermenting for 5 to 7 days under the sealing condition, and thus obtaining the lactic acid fermentation product of the kelp. In the method, the unsalted and dried kelp is rehydrated to perform lactic acid fermentation, is not limited by seasons and is not subjected to fishy smell removal treatment, so that the fermented kelp product has specific fermented fragrance of pickles and the delicate flavor of the kelp; and the mixed lactic acid bacteria is used for fermentation, so the obtained lactic acid fermentation product of the kelp has more delicious flavor and appropriate salty and sour taste, and is crisp, tender and palatable.

The invention relates to salted dried mustard cabbage and a preparation method thereof. The salted dried mustard cabbage is prepared by the following technical steps: a) selecting potherb mustard of which the body is fresh and dry, cleaning, and cutting into segments after draining; b) mixing potherb mustard which is cut into segments with salt, evenly stirring, pickling for 5-15 days until the potherb mustard has sour taste; c) mixing the product obtained in step b) with seasoning, evenly stirring, heating to 100 DEG C, and maintaining for 1-2 hours; and d) draining the moisture of product obtained in step c), drying, and obtaining the salted dried mustard cabbage finished product. Because the product (pickled potherb mustard) obtained in step b) is mixed with seasoning evenly and is dried after being heated at high temperature, the salted dried mustard cabbage prepared with the method of the invention has favorable taste and easy storage compared with the prior art, and overcomes the defects of single taste and difficult storage of the existing salted dried mustard cabbage. In addition, the method of the invention has simple technology, needs less equipment and is easy to operate.

The invention discloses a rice sparkling wine and a preparation method thereof. The preparation method of the rice sparkling wine comprises the following steps: liquefying a crushed raw material rice by alpha-amylase, saccharifying by using glucoamylase, and hydrolyzing proteins in the raw material rice by using acid protease to obtain a rice sugar solution; filtering the sugar solution, adjusting sugar, inoculating yeast, and fermenting to obtain a rice wine solution; and removing yeast from the rice wine solution, carrying out freezing clarification, filtering, introducing carbon dioxide, and sterilizing to obtain the rice sparkling wine. The rice sparkling wine is clear, transparent, mellow and elegant, has moderate sweet and sour taste, fine delicate bubbles and tasty mouthfeel, contains no antiseptics, and has the unique flavor of rice fragrance; and compared with preparations methods of other similar products, the preparation method has the advantages of simple process, easy obtaining and high utilization rate of the raw material, and low cost, and a device used in the invention is a conventional device, and can be fully utilized.

The invention discloses a method for making serofluid dish. The method comprises the following steps of: making the serofluid dish by vaccinating a composite strain of saccharomycetes and lactic acid bacteria; respectively vaccinating bacteria liquids of the saccharomycetes and the lactic acid bacteria by using a vaccination amount with 5-15% of surface liquid volume, wherein a volume ratio of the bacteria liquid of the saccharomycetes to the bacteria liquid of the lactic acid bacteria is (0.2-1):1; fermenting at a temperature of 30-43 DEG C for 3-6 days and stirring for one time per 24 hours, so as to obtain the serofluid dish after fermentation. According to the method provided by the invention, the serofluid dish obtained by vaccinating the composite strain of the saccharomycetes and the lactic acid bacteria for fermenting has the advantages of rapid souring, pure sour taste, rich nutrient substance, long storage time, fresh scent of smell and specific smell of the fermentation of the saccharomycetes and the lactic acid bacteria, and higher and more stable quality.

The invention discloses a production method of Tibetan mushroom yogurt, aiming at solving the problems in existing production method of the Tibetan mushroom yogurt that the inoculation quantity is large, a great amount of Tibetan mushroom is demanded, mass production is difficult to realize, and the like. The production method comprises the steps of: milk pretreatment, proportioning standardization, homogenization, pasteurization, starter propagation, inoculation fermentation, cold storage and ripening. The produced Tibetan mushroom yogurt has a good coagulation state, is milk-white, has uniform color, is rich in milk fragrance, has exquisite and uniform texture, and is appropriate in a sweet and sour taste and rich in nutrients. The fermentation period is shortened, and the production cost is saved.