10 results about "Sweet flavor" patented technology

The present invention provides a non-alcoholic beer taste beverage packed in a container in which an astringent flavor produced due to the addition of a preservative is masked. According to one aspect of the present invention, there is provided a non-alcoholic beer taste beverage packed in a container, the beverage including a preservative, a sweet-flavor substance, and a bitter-flavor substance, and the value of sweetness / bitterness as a ratio of the sweetness represented in mass ppm in terms of sucrose and the bitterness (BU) being 100-1200.

This invention relates to the field of tea quality improvement and processing technology, and discloses a processing method for enhancing the freshness, reducing astringency, and increasing aroma of tea using bio-enzymes. The steps include: fresh leaf picking, controlled-light intermittent withering, bio-enzyme spraying withering, controlled-frequency rolling, variable-temperature and humidity controlled fermentation + bio-enzyme spraying, high-temperature short-time hot air finishing, and far-infrared radiation finishing. The bio-enzymes used in the bio-enzyme spraying withering and variable-temperature and humidity controlled fermentation + bio-enzyme spraying steps are biomimetic enzymes, precisely formulated according to the types and activities of bio-enzymes found in the intestines of insects that feed on fresh tea leaves. Through the synergistic effects of bio-enzyme spraying, precise control of specific light, and far-infrared radiation finishing, the method promotes the formation and enrichment of sweet and savory substances such as amino acids, soluble sugars, and theaflavins, as well as aromatic substances such as alcohols, aldehydes, ketones, and esters. The processing method of this invention can achieve targeted enhancement of freshness, reduction of astringency, and increase of aroma in tea, enabling the stable and high-quality production of characteristic flavored teas, improving the industrial value of bulk tea and summer and autumn teas, and promoting quality improvement and efficiency enhancement.

This invention discloses a low-sugar Gastrodia elata, lotus seed, and lily bulb instant porridge and its industrial production process, belonging to the field of functional instant cereal food processing technology. The instant porridge is made by compounding a limited mass of solid material components with purified water. The solid materials include various grains, edible auxiliary materials, chopped nuts, Gastrodia elata ultrafine powder, and a limited amount of low-sugar sweetener. This invention uses a compound organic acid color-protecting process, edible rice wine to complex and deactivate off-odors, and a low-temperature vacuum drying process to prepare Gastrodia elata ultrafine powder, which can improve the sensory aroma of Gastrodia elata and reduce the high-temperature loss of effective substances during processing. The production process includes raw material sorting, precise constant-temperature water-controlled soaking of grains, premixing of Gastrodia elata powder, quantitative canning, high-temperature hot filling and sealing under normal pressure with slight negative pressure, segmented variable-speed rotary sterilization, back-pressure cooling, and light inspection with inkjet coding before warehousing. This invention requires no additional synthetic stabilizers or preservatives throughout the entire process, and the process is compatible with traditional canned porridge production lines. The finished product has a mild and palatable sweetness, with uniform cooking of all grains, a stable porridge system, and good room temperature storage performance. It solves the industry problems of existing similar products, such as excessive sweetness, pungent gastrodia elata odor, inconsistent cooking of raw materials, and high cost of mass production equipment. The entire process forms a complete and collaborative processing system, suitable for large-scale industrial continuous production.

This invention discloses a method for preparing concentrated meat broth composed of pure meat and plant-based raw materials, belonging to the field of condiment processing technology. Chicken breast, chicken carcass, and pork ribs are used as the meat flavor base; kelp is used as the umami-enhancing module; white mushrooms as the flavor-enhancing module; and corn as the sweet flavor module. Through physical field-directed coupling pretreatment, the cell structure of the raw materials is significantly disrupted, enhancing the accessibility of flavor precursors. Then, a stepwise, directional enzymatic hydrolysis process is used to prepare high-purity freeze-dried flavor powders from kelp and white mushrooms respectively. Finally, the enzymatically hydrolyzed meat broth is precisely compounded with the two plant-based freeze-dried powders and corn, utilizing the synergistic, complementary, and masking effects among endogenous flavor peptides, amino acids, nucleotides, and sugars to construct a self-balancing flavor system. The resulting concentrated broth has a solids content of 20%–30%, and after dilution with 10–15 times of boiling water, it still exhibits a rich, full-bodied, and prominently umami natural meat broth flavor.

The application discloses a persimmon cake sandwiched goat milk cheese and a preparation method thereof, which comprises persimmon cakes and a prepared goat milk cheese core, wherein, based on 100 parts by weight of a goat milk cheese raw blank, the addition amount of a natural sweet taste regulator is 5-15 parts, the addition amount of nut fragments is 3-10 parts, the addition amount of a flavor enhancer is 1-3 parts, and the addition amount of a stabilizer is 0.5-2 parts. The sweet and soft glutinous persimmon cakes and the mellow and salty goat milk cheese are fused by flavor modulation of the goat milk cheese, technical problems of flavor coordination, taste optimization and non-refrigerated shelf life extension are solved, and an innovative instant leisure food with unique flavor, rich nutrition and convenient storage and transportation is prepared.

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.

This invention provides a coffee composition for extraction that, without the need for a special device such as an espresso machine, can reproduce the sweetness or crisp acidity and bitterness of espresso using only simple drip coffee brewing equipment. Furthermore, it allows one to enjoy the time spent brewing coffee. The coffee composition for extraction contains ground roasted coffee beans and instant coffee in a mass ratio of 3:7 to 8:2. After extraction with a solvent at 4 to 12 times the mass of the composition, solid-liquid separation is performed, and the liquid portion is used for drinking.

The present application relates to a method for preparing a corn-flavored oil. Specifically, the present application provides a corn enzymatic product, which is obtained by enzymatic hydrolysis of a plant oil containing a corn base, the corn base comprising corn bran and / or spouted corn bran, and optionally corn germ, wherein the content of corn germ is ≤95% based on the total weight of the corn base, and the weight ratio of the plant oil to the corn base is ≥1. The present application uses pulverized corn bran, spouted corn bran and / or corn germ to prepare a flavor oil with corn sweet flavor and improved flavor retention.