136 results about "Strawberry flavor" patented technology

The invention relates to a preparation method of essence for an electronic cigarette with strawberry flavor. The preparation method comprises the following steps: a first step of preparing materials according to a certain mass percent; a second step of stirring and mixing prepared ethyl butyrate, styralyl acetate, benzyl alcohol, phenethyl alcohol, ethyl benzoate, strawberry acid, alpha-ionone, beta-ionone, beta-dihydrogen damascenone, waxberry aldehyde and gamma-octyl lactone in sealed space; a third step of adding the prepared ethyl maltol, vanillin, methyl cinnamate and raspberry ketone in the uniformly stirred and mixed liquor in sequence, and stirring until dissolving completely; and a fourth step of placing the completely dissolved liquor under the room temperature for ageing for 30 hours-60 hours. According to the preparation method disclosed by the invention, the whole process is simple and controllable, the prepared electronic cigarette has special thick fresh strawberry flavor which is strong and mellow, and lasting, so that breath of a user is fresh.

The invention relates to a preparation method of honey peanut kernel with strawberry flavor. The preparation method comprises the following steps: firstly, selecting high-quality peanut kernels and cleaning; secondly, preparing strawberry and honey soaking solution; thirdly, soaking the peanut kernels; and fourthly, drying, bagging and obtaining finished product. The peanut kernel prepared by thepreparation method not only keeps the mineral nutrient and dietary fiber of peanut kernel but also absorbs the nutritional ingredient of honey and bee milk, can be absorbed by a human body easily, and can achieve good health care function and aphrodisiac effect after being taken for a long time.

The invention discloses a strawberry flavor sandwich biscuit which comprises sandwich paste and outer layers, wherein the sandwich paste comprises shortening, xylitol, probiotics, milk powder, vegetable oil, pectin, starch and strawberry jam, and each outer layer comprises wheatmeal, xylitol, shortening, eggs, salt, pectin solution, baking soda and water. According to the strawberry flavor sandwich biscuit, the sugar content of the sandwich paste and the sugar content of the outer layers are low; due to the fact that the probiotics is added to the sandwich paste, the biscuit is made more nutritive and healthier; the strawberry jam is added to condition the mouthfeel, and then the mouthfeel and the taste of the sandwich biscuit are made good.

The invention discloses an amisulpride tablet and a method for preparing the same. The amisulpride tablet comprises raw materials and excipients, and is characterized in that film coating is carried out on the surfaces of the amisulpride tablet by the aid of film coating premixes; the film coating premixes comprise opadry gastric-soluble coating powder and flavoring agents; the flavoring agents comprise sweeteners, taste masking agents and aromatizers; the sweeteners are selected from a type of aspartame and acesulfame potassium; each taste masking agent is sodium chloride; the aromatizers are selected from a type of cherry flavor essence, apple flavor essence, honey peach flavor essence, sweet orange flavor essence, strawberry flavor essence and mint flavor essence. The amisulpride tablet and the method have the advantages that film coating is carried out on the amisulpride tablet, accordingly, bitter taste of amisulpride can be masked to a certain extent while the stability of the amisulpride tablet which is a medicine is improved, the medication compliance of patients can be improved, and medicine taking pretending possibility of the patients can be reduced to a certain extent; usage of lubricants is controlled, accordingly, the dissolution of the medicine can be greatly improved, and the medicine can be stably and quickly released in bodies.

The object of the invention is to disclose a preparation method of strawberry flavor sweet vegetarian chicken, which comprises the following components in weight parts: soya milk film 100-110, strawberry 15-20, almond 8-10, pomegranate seed 1-2, haw nucleus 1-1.3, shaddock peel 0.6-0.8, glutinous rehmannia leaf 0.6-0.8, edible alkali 2.2-2.6, white sugar 2.2-2.6, cream essence 5-7, and halogen material 5-7. Being added with strawberry jam, the vegetarian chicken in the invention has not only the traditional flavor but the sweet flavor of the strawberry; at the same time, the added almond has high medical value, which can divergent cold, relieve cough and asthma, clear heat and detoxify and relax bowl.

The invention discloses a strawberry seasoned vinegar and a preparation technique thereof. The strawberry seasoned vinegar is dark light pink in color, is transparent and clear, and has sour and thick mouthfeel and intense strawberry flavor; and the total acidity by acetometer is 3-5%. The seasoned vinegar integrates the nutritional health-care functions of the strawberry and vinegar. The preparation method comprises the following steps: expressing juice from strawberries, and adding pectinase to perform enzymolysis, thereby obtaining strawberry juice; adding a yeast activation solution into the strawberry juice, and fermenting to obtain strawberry wine; inoculating a vinegar bacteria seed solution into the strawberry wine, and fermenting to obtain the strawberry vinegar; and mixing the strawberry vinegar with chitosan, and carrying out centrifugal separation to obtain the strawberry seasoned vinegar.

The invention relates to the technical field of food processing, in particular to fermented soymilk rich in plant protein. The soymilk comprises the following raw materials in percentage by weight: 4to 10 percent of soybeans, 0.3 to 0.6 percent of Chinese wolfberries, 0.3 to 0.6 percent of cactus, 0.2 to 0.5 percent of walnuts, 0.2 to 0.5 percent of apricot kernels, 0.1 to 0.5 percent of white granulated sugar, 0.06 to 0.2 percent of a stabilizer, 0.05 to 0.2 percent of sodium citrate, 0.05 to 0.2 percent of citric acid, 0.05 to 0.2 percent of potassium sorbate, 0.02 to 0.1 percent of fermented yoghurt essence, 0.02-0.1 percent of strawberry essence and the balance being water. The invention also discloses a preparation technology of the fermented soymilk rich in the plant protein. According to the preparation technology, the Chinese wolfberries, the cactus, the walnuts and the apricot kernels are added to effectively supplement the soymilk with the plant protein, and can improve thenutritional value of the soymilk. Besides, the preparation technology adopts a preheating method so as to improve beating efficiency and beating effect of the soymilk.

The invention provides a chocolate and strawberry flavor sandwich egg roll. The sandwich egg roll comprises an egg roll skin, a stuffing filled in the egg roll skin and a chocolate coating applied to the outer side of the egg roll skin, wherein the egg roll skin is prepared from the following components: water, white granulated sugar, fine salt, phosphatide oil, salad oil, egg, Beta-carotene and wheat flour; the stuffing is prepared from the following components: anhydrous margarine, lecithin, white granulated sugar, fine salt, whole milk powder, strawberry powder, whey powder, strawberry essence, vanillin and ethyl maltol; the chocolate coating is prepared from the following components: a cocoa butter substitute, lecithin, white granulated sugar, fine salt, whole milk powder, maltodextrin, whey powder, strawberry essence, vanillin and ethyl maltol. The invention also provides a preparation method of the chocolate and strawberry flavor sandwich egg roll. The preparation method is simple, the cost is low, the nutrients are rich and reasonably matched, the mouthfeel is good and the taste is savory.

The invention discloses a preparation method of strawberry flavored rice crust. The strawberry flavored rice crust is prepared by the following steps in sequence: (1) firstly, preparing strawberries into dry strawberry powder; (2) preparing coix seed and barley into coix seed powder and barley powder, respectively; (3) mixing and uniformly blending the dry strawberry powder and the coix seed powder which are prepared in the step (1) and the step (2) with fresh milk, meanwhile, adding honey, potassium sorbate and the barley powder prepared in the step (2), kneading to obtain a dough raw materials, wherein the dough raw material comprises the following components in percentage by mass: 40%-55% of dry strawberry powder, 10%-15% of fresh milk, 10%-25% of coix seed powder, 5%-25% of barley powder, 1%-5% of honey and 0.2%-0.5% of potassium sorbate; and (4) extruding the dough raw material prepared in the step (3) firmly, then slicing, baking in a baking oven, taking out, and spreading mixed powder formed by uniformly stirring the dry strawberry powder and saccharin. The strawberry flavored rice crust prepared by the method has the characteristics of simplicity in preparation, rich nutrition and unique flavor.

The invention belongs to the technical field of thin cigarette filter stick production and particularly relates to a strawberry-flavored cellulose acetate tow and application of the tow in thin cigarettes. The cross section shape of the cellulose acetate tow is Y-shaped, the specification requirements of the tow are that single denier is 6.0-11.0, and the total denier is 15000-17000. In the manufacturing process of the strawberry-flavored cellulose acetate tow, before the tow is fed into a crimping machine from a spinning nozzle, oiling is performed through a strawberry-flavored essence oil system, wherein the mass proportion of strawberry-flavored essence added in the oil system is not less than 0 but does not exceed 5%. The smoking effect of the thin cigarettes can be specifically and remarkably improved by changing an aroma enhancement mode and an aroma enhancement way, and an improvement effect is obvious. Therefore, the tow has the better application value and popularization and application significance on design, development and production selling of new thin cigarettes.

The invention discloses strawberry jam powder. The strawberry jam powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 25%-35% of glucose, 15%-25% of strawberry powder, 1.6%-2.0% of xanthan gum, 0.6%-0.8% of konjac glucomannan, 1.0%-1.5% of citric acid, 0.5%-1.0% of sodium citrate, 0.4%-0.6% of strawberry essence and 0.04%-0.06% of monascus color.The strawberry jam powder is prepared from the following steps: dosing and micro-wave sterilizing. The strawberry jam powder provided by the invention is simple, quick and convenient in preparing strawberry jam; the strawberry jam is prepared by adding quantitative pure water of 60 DEG C to 65 DEG C into the strawberry jam powder, dissolving and uniformly stirring mixture without re-heating. The prepared strawberry jam is bright in color, moderate in sweetness and pure in strawberry flavor without such phenomena as layering, bleeding, crystallizing. The strawberry jam powder is a powder product, and is easier to store and keep.

The invention discloses strawberry-flavored chocolate for 3D printing, and belongs to the technical field of chocolate making. The strawberry-flavored chocolate for 3D printing is made from cocoa powder, instantly-dissolved strawberry powder, milk powder, mung bean lecithin, a toughening agent, a plasticizer, a lubricating agent, cosolvent, a leveling agent, a dispersing agent, compatilizer, an emulsifier, a stabilizer, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent and a sweetening agent. The chocolate can increase the heating rate during the printing process, melting temperature of a mold and the three-dimensional molding rate, has stable liquidity, certain viscosity and a stable molding temperature value, is good in heat resistance and cannot cause hole blockage during the printing process; the chocolate can be made into chocolate products which preserve the original characteristic and taste of the chocolate and is novel and attractive in appearance through a 3D printing technology.

The invention discloses a solid soybean protein beverage. The solid soybean protein beverage comprises concentrated pea protein powder, inulin, resistant dextrin, flavoring agent, vitamin A acetate, vitamin C, vitamin E acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, vitamin B12, folic acid, calcium pantothenate, ferrous fumarate, zinc sulfate, maltodextrin, natural strawberry flavor, silica and stevioside. The solid soybean protein beverage has high protein content, contains a plurality of vitamins, has high water solubility, can promote the absorption of proteins and is more delicate in taste. The solid soybean protein beverage has efficacy of supplementing physical ability, nutrition and a variety of vitamins as well as protecting eyesight and the like. The solid soybean protein beverage is simple and reasonable in raw material composition, natural in ingredients, appropriate in proportioning, more uniform in dispersion when brewed with water, convenient to take and easy to digest. The solid soybean protein beverage is particularly applicable to populations with lactose intolerance or requiring low cholesterol diet.

The invention relates to the technical field of fruit storage and preservation and in particular relates to a method for preserving strawberries through intermittent static low-air-pressure treatment. The method comprises the following steps: pre-cooling picked strawberries, putting the pre-cooled strawberries into PE preservation bags, arranging a hard hollow plastic pipe with inner diameter of 0.5cm-2cm at each bag opening for communicating the corresponding bag with outside air, binding the bag openings, putting the bags into plastic baskets, putting the plastic baskets into a vacuum chamber of pressure reduced storage equipment, vacuumizing till the pressure is 35kPa-60kPa, and stopping air extraction; after 2-3 days, slowly recovering the pressure of the vacuum chamber to normal pressure while keeping exchange of air in and outside the vacuum chamber; after 1-3 hours, continuously extracting air until the pressure of the vacuum chamber is 35kPa-60kPa, and stopping air extraction; repeating the processes until the storage is finished. Compared with an existing continuous vacuumizing type pressure reduced storage mode, the method has the characteristics that equipment and energy resources are saved, the water loss rate and the decay index of strawberries can be reduced effectively, and the strawberry flavor can be well reserved.

The invention discloses a strawberry flavor sour milk beverage, relates to the field of food beverage processing, and particularly relates to a recipe containing a lactic acid beverage and a preparation method of the recipe. The strawberry flavor sour milk beverage is prepared from the following raw materials: fermented sour milk, water, strawberry juice, strawberry essence, sugar, a food additive, probiotics, a thickener, citric acid and a compound stabilizer, wherein the sugar is one or a combination of white granulated sugar, high fructose corn syrup or a sweetening agent neotame, sodium cyclamate (alternate name: Tianmisu), sucralose, aspartame-acesulfame salt, stevioside and acesulfame potassium (alternate name: Ansaimi). Afther the technical scheme is adopted, the strawberry flavor sour milk beverage has the beneficial effects that the sour milk beverage is prepared from the fermented sour milk, the strawberry juice and the probiotics, so the structure of a sour milk beverage product is broken through, and product types are enriched; the strawberry juice is added in the sour milk beverage, so that a product has both unique flavor of yoghourt and good mouth feel of strawberry, and the nutrition value is greatly improved.

The invention relates to the technical field of food processing, in particular to fermented bean milk rich in various nutrients. The fermented bean milk rich in various nutrients comprises the following raw materials in percentage by weight: 4-10% of soybeans, 0.3-0.6% of cashew nuts, 0.3-0.6% of pistachio nuts, 0.3-0.6% of sesame seeds, 0.3-0.6% of apricot kernels, 0.3-0.6% of pine nuts, 0.1-0.5%of white granulated sugar, 0.06-0.2% of a stabilizing agent, 0.05-0.2% of sodium citrate, 0.05-0.2% of citric acid, 0.05-0.2% of potassium sorbate, 0.02-0.1% of fermented yoghourt essence, 0.02-0.1%of strawberry essence and the balance of water. According to the fermented bean milk rich in various nutrients disclosed by the invention, the cashew nuts, the pistachio nuts, the sesame seeds, the apricot kernels and the pine nuts are added, so that vegetable protein can be effectively complemented, and the nutrient value of the bean milk can be increased; and in addition, during processing, a manner of performing sprouting firstly is adopted, so that nutrient substances contained in the soybeans can be increased, the content of vitamins can be increased, and the fermented bean milk rich in various nutrients is beneficial to the health of human bodies.

A production method of a strawberry flavored refreshing yogurt comprises the following steps: 1, pasteurizing examine-qualified and standardized fresh milk at 95DEG C for 25-30min; 2, cooling to 42DEG C, inoculating, and fermenting to the pH of 4.4-4.6 (or the acidity of 75-80DEG T); 3, pumping ingredients into a high-speed stirring tank with 70-75DEG C water, uniformly mixing a stabilizing agent with sugar and a sweetener, slowly adding obtained material to the high-speed stirring tank, dissolving at 65-70DEG C for 10-15min for uniform dissolution, adding raw milk, stirring for 5min, and cooling to below 45DEG C; 4, uniformly mixing a stabilizing agent solution with a fermentation yogurt matrix, adding water to a constant volume, and mixing and stirring for 20min; 5, adding a composite acid to enable the pH value of the final product of is 4.1-4.2, mixing with an essence, stirring for 10min, and stopping stirring; 6, taking a sample, and detecting indexes of the sample; and 7, carrying out sterilization loading after detection qualification under conditions comprising that the homogenization temperature is 65-75DEG C, the homogenization pressure is 150-200bar, the sterilization temperature is 118DEG C, and the sterilization time is 30s.

The invention discloses strawberry cropping soil ecological organic fertilizer and a preparation method thereof .The organic fertilizer is prepared by stacking and fermenting livestock excrements mixed with powdered rock phosphate, potassium metasilicate powder, radix isatidis straw powder, garlic straw powder, methane-oxidizing bacteria, nitrogen-fixing bacteria, phosphobacteria and silicate bacteria and then evenly adding bacillus subtilis, bacillus amyloliquefaciens and streptomycete to be mixed .By means of the strawberry cropping soil ecological organic fertilizer, strawberry cropping obstacles can be greatly relieved, strawberry production is promoted, and strawberry flavor and quality are improved .

The invention discloses a method for pretreating strawberry components for strawberry flavor normal-temperature yoghurt, and relates to the field of technologies for processing non-staple foods. The method includes picking fresh strawberries; cleaning the fresh strawberries; carrying out cleaning solution soaking, alkali soaking and salt treatment on the strawberries; adding viscosity increasing components into raw materials and carrying out viscosity treatment on the raw materials. The method has the advantages that the method includes concise technological processes, the selected auxiliary raw materials are free of toxic or side effects, accordingly, the naturalness and the healthfulness can be guaranteed, and effects of increasing nutritional components can be realized by added minor ingredients; nutrients in the strawberries can be guaranteed against being lost during treatment, accordingly, healthful strawberry components can be obtained and can be used for preparing flavor yoghurt, and actual nutritional components in follow-up yoghurt can be guaranteed.

The invention provides a strawberry essence for a cigarette filter tip and application thereof. A strawberry flavor is selected as a main body, and other auxiliary raw materials coordinated with tobacco are added to obtain the strawberry essence. The strawberry essence for the cigarette filter tip provided by the invention can clearly show the characteristic scent of strawberry, and the fragranceis elegant, elegant and comfortable. By adding the essence during the forming process of the cigarette filter tip, a strawberry-flavored cigarette is formed, and during the smoking process of the cigarette, the characteristic strawberry flavor is given to the cigarette; the smell of cigarette is not changed during the burning process of the cigarette, thereby overcoming the defects that the characteristic scent is easily changed and the special fragrance is not easy to coordinate with the cigarette flavor during smoking and burning, and improving the elegance feeling of the cigarette fragrance, so that the cigarette fragrance is rich and comfortable, and the pleasant feeling of smoking and the recognition degree of cigarettes are improved, and then the demand of consumers is satisfied.

The invention belongs to the technical field of food processing, in particular to nutritious and health-care sweet-scented osmanthus flavor strawberry jam. The nutritious and health-care sweet-scented osmanthus flavor strawberry jam is prepared from the following raw materials: strawberries, pitaya peel, watermelon peel, konjaku flour, green tea powder, fresh sweet-scented osmanthus, Chinese chive seeds, corn juice, fructus ligustri lucidi, radix cynanchi atrati, endothelium corneum gigeriae galli, white sugar, lemon juice and tea-seed oil. According to the nutritious and health-care sweet-scented osmanthus flavor strawberry jam, the nutrition of the strawberries is fully preserved and the fragrance and taste of the strawberries are improved, so that the nutritious and health-care sweet-scented osmanthus flavor strawberry jam is uniform, bright and lustrous in color, fresh, rich and harmonious in sweet-scented osmanthus fragrance and strawberry fragrance, fine and smooth in mouthfeel, free of granular sense, moderate in sweet and sour taste, rich in strawberry flavor, good in gelling, non-layering, free of liquid precipitation on the surface, easy to spread and smooth, continuous and uniform in coating. The nutritious and health-care sweet-scented osmanthus flavor strawberry jam has obvious controlling effects on the patients who have hyperlipidemia, long-term constipation, and yellowish and dry skin and soreness and weakness of waist and knees.