120 results about "Sour taste" patented technology

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

According to the emblic leafflower fruit and green plum composite fruit juice with the anti-oxidation effect and the preparation method thereof, emblic leafflower fruit juice prepared at low temperature after being pretreated by a non-thermal processing technology pulsed electric field is innovatively and reasonably matched with green plum fruit juice raw materials, and the acidity adjusting and aroma enhancing effects of the green plum juice are combined; the astringent taste is reduced through the acid-base complexing effect while more nutritional ingredients are reserved, the delicate flavor of the compound fruit juice is increased through a certain synergistic effect between the green plum juice and the emblic leafflower fruit juice, the astringent taste of the emblic leafflower fruit juice and the sour taste of the green plum juice can be well matched under a certain proportion, and the compound fruit juice is sour, sweet and palatable and has a good taste. The phyllanthus emblica fruit juice prepared by the method has the advantages that the taste of the phyllanthus emblica fruit juice is obviously better than that of compound juice of single juice, and the phyllanthus emblica fruit juice has high antioxidant activity, can be applied to the fields of functional beverages, food supplements and beauty and health care, and solves the problems of serious product homogenization and poor taste in traditional phyllanthus emblica fruit juice processing.

The invention discloses a preparation and processing method of coconut-based metagen coffee, and belongs to the field of coffee processing. Coconut water is fermented by lactobacillus plantarum HNU531, a drying aid beta-cyclodextrin is added, and freeze drying is performed to prepare the coconut-based metagen, and the coconut-based metagen has good solubility. By additionally adding the coconut-based metagen into the instant coffee, the contents of gallic acid, isomaltose, trehalose and the like which are beneficial to a human body in the coffee can be increased. The sour taste and bitter taste of the coffee can be reduced, and the quality of the coffee is improved.

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

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 present application relates to the technical field of food flavor science, and particularly relates to a small-molecule peptide with sour active and application thereof, wherein the amino acid sequence of the small-molecule peptide is shown as SEQ ID NO:1 or SEQ ID NO:2. The small-molecule peptides DSEPV and EPVLL screened in the present application are derived from dairy products and have the characteristics of biological sources, can be used as ideal substitutes for traditional sour agents (such as citric acid and malic acid), meet the needs of consumers for healthy and high-quality food flavors, provide new choices for the design of complex flavor systems, and have important significance for the flavor regulation of the food industry.

The invention belongs to the field of papermaking, and particularly relates to an ink composition for food paper, which comprises resin, a first flavor agent, a second flavor agent, a first emulsifier, a second emulsifier and an organic solvent, the first flavor agent comprises a sweetening agent and a salty agent; the second flavor agent comprises an acidulant; the first emulsifier is selected from one or more of polyglycerol monooleate and sorbitan fatty acid; the second emulsifier is selected from one or more of polysorbate and triglycerol fatty acid ester; the mass content of the first emulsifier in the ink composition is 2%-6%; and the mass content of the second emulsifier in the ink composition is 2-6%. The invention also relates to a preparation method of the ink composition for the food paper, the food paper and a printing method thereof, and application of the ink composition. The ink composition disclosed by the invention is high in stability and has the flavor of coordinating and fusing sweet taste, salty taste and sour taste, and the flavor is continuously kept and is not easy to attenuate.

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.

The invention discloses a composition added with microbial fermentation polysaccharide to assist swallowing of old people and a preparation method of the composition. The composition added with microbial fermentation polysaccharide to assist swallowing of old people comprises a thickening agent, an acidulant, a sweetening agent, food coloring, a preservative and edible essence. The thickening agent is a mixture of microbial fermentation polysaccharide and any one or more of modified starch, alginate, konjaku flour and filler. The invention has the following beneficial effects: (1) the emulsion has flowability and good wrapping property at the same time; (2) the product has good thixotropy and is helpful for assisting food / medicine swallowing; and (3) the product has good shelf life stability.

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.

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

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.

The invention provides a preparation method of fermented tea leaves, and relates to the technical field of food processing, and the fermented tea leaves are mainly prepared by fermenting rice flour, tea leaves, chilies and salt according to a specific proportion. By adopting the special preparation method disclosed by the invention, the effects of all the food materials can be brought into full play, and the prepared fermented tea leaves are slightly spicy and slightly sour in mouth feel, slightly have the faint scent of tea leaves, are good in color, aroma and taste, promote appetite and have the flavor and nutritional value of tea; by using the method to produce the fermented tea, the added values of the chilies and the rice flour can be increased, and income is increased; by using the method to produce the fermented tea leaves, the utilization ways of the tea leaves can be increased.

This invention provides a fermented Scutellaria baicalensis health beverage, its preparation method, and its application, belonging to the field of health food processing technology. This invention combines Scutellaria baicalensis, Panax notoginseng, and licorice, and then processes them with brown rice and Coix seed through gelatinization and fermentation steps to obtain a fermented Scutellaria baicalensis health beverage that overcomes the bitterness and adverse effects on consumption of Scutellaria baicalensis in existing technologies. The product provided by this invention has a smooth texture, a slightly sour taste with a sweet aftertaste, a uniform texture without sedimentation or layering, a pleasant herbal aroma, a uniform and translucent light off-white color, and excellent quality. It has a significant therapeutic effect on oral ulcers, with efficacy reaching the level of existing conventional Scutellaria baicalensis medications. This product has a low sugar content and contains no other additives, making it suitable for children, diabetic patients, and other groups, and has extremely high commercial promotion value.

The invention belongs to the technical field of food, and particularly relates to edible granular powder chewing gum capable of being chewed and swallowed and a preparation method thereof. The edible granular powder chewing gum capable of being chewed and swallowed comprises the following raw materials in parts by weight: 7-12 parts of gelatin, 40-70 parts of a filling agent, 0-8 parts of cereal powder, 0-19 parts of fruit powder, 15-20 parts of dietary fibers, 2-12.7 parts of sugar alcohol, 0-0.01 part of a sweetening agent, 0-0.2 part of a sour agent and 0.1-0.2 part of essence. The prepared edible granular powder chewing gum has a good taste.

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.

This invention relates to the field of microbial technology, specifically to Kluyveromyces martensii YF51-1 and its application in semi-dry fermented whey wine. This strain can efficiently ferment lactose and galactose, while also exhibiting a high ABTS scavenging rate. The fermentation broth contains a high amount of amino acid nitrogen. Under conditions where sucrose is present, the amino acid nitrogen content in the sweetened whey fermentation broth is significantly higher than that in the unsweetened whey fermentation broth. Through process optimization, the optimal fermentation conditions for strain YF51-1 were obtained, ultimately producing a semi-dry whey fermented wine with a rich aroma and a sweet and sour taste, achieving an amino acid nitrogen content of 0.337 g / L, significantly higher than existing technologies. Through optimization of the freeze-drying process, a freeze-drying protectant suitable for strain YF51-1 was derived. This protectant consists of mannose, corn steep liquor powder, lysine, and calcium chloride. After optimization, this protectant demonstrates good protective effect on the strain, with a survival rate of up to 97.22%.

The invention relates to the technical field of food processing, and particularly discloses a marinating material for marinated partridge eggs and a preparation method of the marinated partridge eggs. The marinating material for marinating partridge eggs comprises the following raw materials: plums, momordica grosvenori, dried orange peel, star anise, fennel, galangal, amomum tsao-ko, cinnamon, pepper, hawthorn and brown sugar. Plum with sour taste and brown sugar with sweet taste are added into the marinating material, and natural ingredients such as fructus momordicae and pericarpium citri reticulatae are supplemented, so that the marinated partridge eggs prepared by adopting the marinating material have sour and sweet flavor; the flavor types of the marinated partridge eggs are enriched. In addition, in research, the inventor also finds that the marinated partridge eggs prepared by adopting the marinating material for the marinated partridge eggs disclosed by the invention also have the effect of improving immunity.

The invention provides a staged Chinese prickly ash rice vinegar preparation method. The method comprises the following steps: (1) pretreatment of Chinese prickly ash; (2) performing staged treatment on the Chinese prickly ash; (3) compound fermentation of a rice vinegar matrix; (4) after-ripening stabilizing treatment.Aiming at the defects in the prior art, efficient retention and flavor integration of volatile and non-volatile components of the Chinese prickly ash are achieved through a staged directional extraction and fermentation coordinated regulation technology, a first extract is added for the first time in the alcoholic fermentation period, and terpene is converted into an ester flavor precursor through yeast metabolism; in the acetic acid fermentation period, adding the second extract in three times in a gradient manner to realize gradual combination of amide substances and acetic acid molecules; the first extract is added for the second time in the after-ripening stage to restore fragrance through hydrogen bond recombination. The process solves the problems of serious loss of effective components and unbalanced flavor in the traditional technology, and the obtained Chinese prickly ash rice vinegar is strong in spicy flavor, soft in sourness and rich in functional components.

The present application belongs to the technical field of microorganisms, and particularly relates to a Lactiplantibacillus plantarum LP.3 and application thereof.The present application provides a Lactiplantibacillus plantarum LP.3, which has high yield of malic acid, is used for fermenting small leaf mustard, and significantly improves the content of malic acid in the product, while the content of citric acid and lactic acid is relatively low, which weakens the oligo-acid flavor, enhances the softness and coordination of the sour taste and richness, and improves the flavor and quality of the fermented small leaf mustard.The technical scheme provided by the present application adopts a direct-inoculation pure-strain fermentation technology, and exogenous Lactiplantibacillus plantarum LP.3 strains are added, which can rapidly multiply in the fermentation system, play a role in nutritional occupation, reduce the growth space of miscellaneous bacteria, inhibit the growth of miscellaneous bacteria, and show stable fermentation quality in large-scale fermentation jars, effectively solve the problem of unstable fermentation quality of small leaf mustard, improve the fermentation quality of small leaf mustard, reduce the risk of food safety, and help to realize large-scale industrial production.

The invention relates to the technical field of hotpot condiments, and discloses a sour soup pot bottom. Comprising the following raw materials in parts by weight: 8-12 parts of purified water, 0.8-1.2 parts of Tibetan pickled Chinese cabbages, 0.8-1.2 parts of a mixture of fresh gingers, green onions and garlic, 0.5-1.5 grains of Velcinia nuttallii, 0.8-1.2 parts of mashed pumpkins, 0.8-1.2 parts of fresh rhizoma kaempferiae, 0.8-1.2 parts of hippophae rhamnoides puree, 0.8-1.2 pieces of fried preserved eggs, 0.4-0.6 part of pickled ginger slices, 0.8-1.2 parts of pickled Erjingtiao, 0.4-0.6 part of pickled capsicum frutescens, 0.8-1.2 parts of tamarind fruits, 1.5-2.5 parts of yoghourt residues, 0.4-0.6 part of emblic leafflower fruits, and optional butter, lard oil, salt, chicken essence and monosodium glutamate. According to the sour soup pot bottom and the preparation process thereof, a fundamental breakthrough is achieved from the flavor and process level through an original'triple sour construction system 'and'double-fermentation synergistic technology', and synergistic health values of appetizing, helping digestion, resisting oxidation and regulating intestinal tracts are generated; therefore, the health food becomes an innovative healthy diet solution integrating unique regional flavor, practical health efficacy and deep cultural connotation.

The invention discloses a method for directionally optimizing and modulating the sour and sweet taste of reconstituted tobacco through a high-precision taste analysis and data analysis technology. The method comprises the following steps: screening a microbial strain, pretreating a reconstituted tobacco leaf base, activating microorganisms, preparing a bacterial suspension, co-modulating, mixing and culturing lactobacillus plantarum and saccharomycetes, post-treating the reconstituted tobacco leaves, and performing high-precision taste analysis and data analysis, so as to construct a lactobacillus plantarum-saccharomycetes cross-domain metabolism synergistic system. According to the method, lactobacillus plantarum and saccharomyces cerevisiae are used as functional strains, after the functional strains are inoculated to a reconstituted tobacco base, oscillation fermentation is conducted, and the sour taste, the sweet taste, the sour-sweet balance, the aroma richness and the overall acceptance score are quantified through electronic tongue detection, PCA and PLS correlation analysis in combination with sensory evaluation. According to the process, the sour strength of the reconstituted tobacco is improved by 2-4 units; the highest sweet intensity is improved by 0.03-0.07 unit, and the total sensory acceptance is improved by more than or equal to 0.8 unit; compared with a direct sensory evaluation method, the method has the advantages that the co-modulation effect is more accurate and more comprehensive.

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 utility model belongs to the technical field of salad dressing production, and particularly relates to a multi-material blending device for salad dressing production, which comprises a base, a barrel is fixedly connected to the top of the base, a plurality of feeding pipes are fixedly connected to the top of the barrel, a discharging pipe is fixedly connected to the bottom of the barrel, a material collector is arranged below the discharging pipe, and a material outlet is arranged below the material collector. The material collector is placed on the base, a motor is fixedly mounted at the top of the barrel, a rotating shaft is fixedly connected to the output end of the motor, and a stirring rod is rotationally connected to the center of the top of the barrel; according to the multi-material blending device for salad dressing production provided by the utility model, the motor is matched with the adjusting mechanism, so that the liquid inlet mechanism below the measuring cylinder can be sequentially opened at set intervals, oil and an acidulant in the measuring cylinder can enter the cylinder body at intervals, and the oil and the acidulant can be automatically and alternately added during salad dressing blending; the problem that oil and acidulant need to be manually fed regularly and quantitatively is solved.

The invention provides probiotic embedded soft sweets with high elasticity, high heat resistance and high stability. The probiotic embedded soft sweets are prepared from the following raw materials in parts by weight: 15-25 parts of compound colloid, 10-20 parts of prebiotics, 3-8 parts of probiotic embedded microcapsules, 5-15 parts of compound sugar, 0.5-2 parts of an acidulant, 2-5 parts of a humectant, 0.1-0.5 part of edible essence and 30-50 parts of water. The invention also provides a low-temperature preparation method of the probiotic embedded soft sweets with high elasticity, high heat resistance and high stability. According to the preparation method disclosed by the invention, double-layer embedding of the probiotics is carried out by utilizing a complex coacervation method and enzymatic cross-linking, and a stable and protective double-layer microcapsule shell is constructed for the probiotics through triple effects of physical mixing, electrostatic interaction and enzymatic cross-linking, so that the heat resistance and the stability of the probiotics are improved; the gelatin, gellan gum and konjac gum are blended to form a composite colloid as the colloid, and the colloid raw materials generate a strong synergistic effect, so that the heat resistance, stability, elasticity and toughness of the soft sweets are improved, and the taste experience is improved; belongs to the technical field of functional food processing.

The invention relates to the technical field of dairy product processing, in particular to low-yoghurt oil cheese with a zero-discharge whey process as well as a preparation method and a raw material composition of the low-yoghurt oil cheese. The cream cheese is prepared from single cream, raw milk, milk protein powder, a stabilizer, a preservative, table salt, a leavening agent and chymosin as raw materials through the process steps of hydration, mixing, sterile homogenization, sterilization, cooling fermentation, curdling, demulsification and filling through the synergistic effect of a specific proportion. By optimizing a raw material system, discharge of whey in the production process is fundamentally avoided, and environment-friendly production is realized; through cooperation of chymosin-assisted curding and low-acid fermentation termination technologies and combination of homogenization pressure parameter control, the problems of difficulty in acidity control, instable texture and easiness in generation of post-acidity and granular sensation in a traditional process are effectively solved, the obtained product is smooth and fine in texture, rich in flavor and soft in sourness, meanwhile, the process is simplified, and the production cost is reduced.

The present application relates to the technical field of insect attractant, in particular to a mosquito and fly bait and a preparation method thereof, the mosquito and fly bait comprises the following raw materials in parts by weight: brown sugar, starch, skatole, ethanol, yeast extract, fresh fish skin and potassium sorbate. The mosquito and fly bait of the present application can attract mosquitoes and flies by using brown sugar which is preferred by flies, adding starch and yeast extract to produce a sour taste after fermentation, attracting mosquitoes and flies by smell, assisting volatilization by ethanol, attracting mosquitoes and flies by smell and providing a carrier by fresh fish skin, increasing the adhesion area of the bait, better attracting the bait, preventing the bait from being smelly and moldy by potassium sorbate, and the obtained mosquito and fly bait has strong attraction to mosquitoes and flies. When mosquitoes and flies smell the smell of the mosquito and fly bait, they will fly directly to the bait to feed, without environmental pollution and toxic side effects, and can long-term and efficiently attract mosquitoes and flies, with good attraction effect and long duration.