93 results about "Sweet taste" patented technology

The invention discloses a construction method and application of a chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain, the construction method comprises the following steps: carrying out gene modification on sweeteners Thaumatin and Brazzein, optimizing preference codons of chlamydomonas reinhardtii to synthesize CrThaumatin and CrBrazzein encoding genes, cloning the encoding genes into an expression vector pGM6, introducing the recombinant expression vector into a chlamydomonas reinhardtii wild-type chlamydomonas sp. Algal strain, and carrying out high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii. And screening by using a paromomycin resistance marker carried by the expression vector to successfully obtain an engineering algal strain. According to the present invention, the engineering strain is subjected to fermentation production to obtain the dry and stable Chlamydomonas reinhardtii powder rich in the target sweet protein, and the protein purification oral test results show that the sweet taste of the Chlamydomonas reinhardtii powder is 3-5 times of the sweet taste of the natural Thaumatin and Brazzein protein;

The present invention relates to the technical field of functional food products. Disclosed are a rose enzyme liquid and rose enzyme beverage for promoting emotional health, and a preparation method therefor. Sour cherry flesh, double-petaled red roses, roselle, and Perillae folium are subjected to a colloid mill, and water is added for extraction and separation to obtain a concentrate. The concentrate is fermented with Lactiplantibacillus plantarum and Bifidobacterium longum to obtain a rose enzyme liquid, and the rose enzyme liquid is compounded with a saffron extract, a Mentha spicata extract, a bamboo leaf flavonoid, etc. to obtain a rose enzyme beverage. The rose, roselle, sour cherry and Perillae folium, which are both medicinal and edible, are selected as raw materials. The raw materials are fermented by means of using specific probiotic strains to effectively release active ingredients, which are then converted into small molecular substances that are easily absorbed by the human body and relieve emotional anxiety. Moreover, functional ingredients comprising the saffron extract, the Mentha spicata extract and the bamboo leaf flavonoid are compounded to effectively relieve stress, regulate daily negative emotions, and promote physical and mental relaxation, and enhance mental well-being. The sour and sweet taste satisfies consumers' pursuit for flavor, taste and efficacy.

The invention relates to the technical field of biological catalysis engineering, in particular to a method for improving the solubility of stevioside Reb M and Reb D through enzyme catalysis modification, which comprises the following steps: dissolving Reb M and Reb D with the purity of more than or equal to 90% in a buffer solution with the pH value of 4.0-8.0, adding a non-starch glycosyl donor and composite glycosyl transferase according to the enzyme-substrate mass ratio of 0.05-0.5, and optimizing the enzyme addition sequence to realize specific site modification; reacting for 6-24 hours under the conditions that the pH is 5.5-6.0 and the temperature is 60-85 DEG C, and controlling the proportion of DP2-3 to be 60-80%; hPLC sampling is carried out every 4-6 hours, and the unreacted substrate is less than or equal to 20%; the solubility of the product is greater than or equal to 25g / L, and the sweet taste of the product is pure. According to the method, the solubility of Reb M / Reb D is improved, the structure of a directional glycosylation controlled product is realized, and pure sweetness is reserved; the reaction is mild and controllable, enzyme inactivation is simple and free of residues, industrialization is easy, and stevioside application upgrading is promoted.

The invention belongs to the technical field of food processing, and particularly relates to novel corn beans and a preparation method thereof.The preparation method comprises the steps of preparation of raw material corn kernels and preparation of the corn beans, and the preparation of the raw material corn kernels comprises the steps of ear harvesting, peeling and dicing, curing, fixation and dehydration; the preparation method of the corn beans comprises the steps of puffing, polishing, screening, winnowing, powder and sugar coating, drying, packaging and delivery. According to the method, the corn kernels which are not ripe are taken as raw materials, are harvested and then are immediately ripened, and are subjected to fixation to lock freshness, so that the delicate flavor and sweetness of the corn in the fresh eating period are partially reserved, the contents of nutrient substances such as protein and amino acid are higher than those of old-fashioned corn beans and corn flowers, and the appearance is good and the taste is crisp.

The invention belongs to the technical field of low-sugar food preparation, and discloses a preparation method of a special natural antioxidant for low-sugar food, which comprises the following steps: by taking natural polyphenol as a main active component, covalently modifying a polyphenol molecular structure by introducing reducing sugar in a mild glycosylation modification mode, and preparing the natural antioxidant for low-sugar food. The water solubility, the heat stability and the flavor adaptability are obviously improved; the modified polyphenol is synergistically compounded with erythritol and stevioside to construct an antioxidant system with an intermolecular stable structure, and high antioxidant performance and sweet taste release stability can still be kept under the conditions of low-sugar food processing and storage; the method is safe in process and natural in component source, can be widely applied to low-sugar food systems of beverages, baked products and fermented dairy products, and has good practical value and popularization prospect.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.

The invention provides a pitaya peel and sugarcane juice compound fermented beverage as well as a preparation method and application thereof, and belongs to the technical field of beverages. According to the invention, pitaya peel is used as a main raw material, sugarcane juice is used as an auxiliary material to brew the composite fermented beverage, and the preparation method is optimized. The brewed compound fermented beverage is uniform and bright rose red, moderate in sour and sweet taste, fine and tasty, unique in flavor, rich in nutrition and high in oxidation resistance, and has the compound fragrance of the pitaya and the sugarcane juice. Meanwhile, the technical scheme of the invention also provides an important theoretical basis for deep processing of the pitaya peel.

The invention discloses prebiotic soft fried dough twists and a making method thereof, and belongs to the technical field of food. The fried dough twist disclosed by the invention is prepared from the following raw materials in parts by mass: 132 to 169.5 parts of a dough base material, 5 to 6 parts of resistant dextrin, 7 to 9 parts of fructo-oligosaccharide microcapsules, 6 to 8 parts of isomaltitol, 1.5 to 2 parts of stachyose, 0.5 to 1.0 part of soybean lecithin and 0.01 to 0.03 part of vitamin E. The prebiotic retention rate is synergistically increased through microcapsule coating and a making process, the aging resistance of the fried dough twist is improved through synergistic moisturizing of resistant dextrin and fructo-oligosaccharide microcapsules, white granulated sugar is partially replaced by isomaltitol, stachyose and other sugar parts with low glycemic index, and the taste of the fried dough twist is improved. And the resistant dextrin with high dietary fiber content and the fructo-oligosaccharide prebiotics are matched, so that the product not only meets the sweet taste requirement, but also meets the healthy diet pursuit of modern consumers on low sugar, high fiber and high prebiotics.

The application provides high-protein long-shelf-life milk and a preparation method thereof. The preparation method comprises a step-by-step washing and filtering process, a continuous process without buffer storage, and a combination of ceramic membranes, centrifugal sterilization and pasteurization, prevents the loss of calcium ions in the concentration process, adjusts the lactose content to improve the taste, ensures high protein content, high active protein content, rich and sweet taste of the product, and improves the safety of the milk. Even in a more stringent 10-15 DEG C storage environment, the shelf life can reach 15 days.

In order to prevent the bait from being grabbed by small fishes and enable the bait to smoothly fall to the water bottom in the fishing process, according to the characteristic that the small fishes only grab the bait on the upper middle layer of a water body, a bait ball hung on a hook is soaked into syrup, then put into a dry powder box and coated with light bran which is lighter than the water and added with essence and a small amount of fishbone dust, operation is repeated twice, and then the bait is thrown into the water. When the bait ball descends, water impacts the surface of the bait ball, the two layers of light bran can gradually fall off, disperse and float upwards, the attention of small fishes is transferred, the small-particle light bran which floats upwards is grabbed, and therefore the effect of shelling the cicada shells is achieved, and the bait can completely sink to the water bottom. Due to the fact that the syrup has the water absorption function and is attached to the outer surface of the bait ball, the bait ball cannot become soft and be unhooked, the bait ball is wrapped with a protective layer, meanwhile, the sweet taste of the syrup has allure to freshwater fish, and the fish luring effect of the bait can be improved. According to the scheme, in summer and autumn of 2024, the effect of trapping small fishes to grab baits is very obvious through multiple actual fishing tests of the applicant.

The invention belongs to the technical field of microbial engineering, and particularly relates to a composite yeast agent and application thereof. The composite yeast agent is composed of a saccharomyces cerevisiae liquid inoculant, a geotrichum galactose yeast liquid inoculant and a Lodderomyces elongisporus liquid inoculant according to a volume ratio of 1: 1: 1. The invention provides a composite yeast agent which can effectively improve the content of flavor substances, particularly the content of esters and the composition of rich esters in a wine body when being used for brewing rice wine, and particularly, the method can enrich the ester content and the composition of the esters in the rice wine, and the ester content and the composition of the esters in the rice wine are obviously improved compared with a control group. And the produced wine body has rich and harmonious rice fragrance, prominent ester fragrance, mellow and soft sweet taste and prominent style, and has important application value for improving the quality of the rice wine.

The invention discloses a brewing method of fen-flavor liquor, and belongs to the technical field of liquor brewing.According to the technical scheme, the brewing method of the fen-flavor liquor is characterized by comprising the following steps that S1, sorghum is treated; s2, adding hot water into the sorghum, uniformly stirring, and stacking; s3, carrying out large-steam rice grain steaming on the rice grain moistened sorghum; s4, adding cold water into the steamed material, and uniformly stirring and mixing; s5, uniformly stirring and mixing the yeast powder and the sorghum to obtain a haw material; s6, fermenting in a cylinder, and taking out a large-hawthorn fermented material; s7, uniformly stirring and mixing the hawthorn fermented material and auxiliary materials, and distilling to obtain hawthorn wine; s8, adding water into the fermented grains distilled in the step S7, spreading for cooling, adding yeast powder to obtain secondary hawthorn materials, adding after-run into each jar after the secondary hawthorn materials are put into the jars, and sealing and fermenting; and S9, uniformly stirring and mixing the secondary hawthorn fermented material and the steamed auxiliary materials, distilling to obtain secondary hawthorn wine, and storing the secondary hawthorn wine. By adopting the brewing method, the wine yield of the fen-flavor white wine is increased, and meanwhile, the mellow and sweet taste of the wine body is also increased.

The invention belongs to the technical field of protein beverages, and particularly relates to a composite peptide beverage and a preparation process thereof. The active ingredients of the drink comprise calf thymosin, cattle spleen protein peptide, hemoglobin peptide, bone collagen peptide and collagen peptide in a weight ratio of (2-3): 1: 1: 1: 1. The pH value of the system is adjusted to 3.5-4.5, so that each peptide molecule is positively charged under the acidic condition, the electrostatic repulsion and hydration among molecules are enhanced, and bitter groups are effectively masked. The flavoring agent is compounded by DL-malic acid, crystalline fructose, xylitol and sucralose according to the weight ratio of (0.6-1): 1: 0.4: (0.03-0.04), and the sour and sweet taste and flavor coordination are synergistically improved. The preparation method comprises the following steps: dissolving the DL-malic acid in purified water, dissolving the uniformly mixed active components in purified water at 40-60 DEG C, respectively adding other flavoring agents, stabilizing agents and essence, and finally filtering to obtain the product. The problem of bad flavor of the peptide is solved, so that the beverage is appropriate in taste, harmonious in flavor and easy to accept.

The invention belongs to the field of food microorganisms, and particularly relates to Kefir Lactobacillus kefir with a probiotic effect and application of the Kefir Lactobacillus kefir in preparation of fermented milk. The preservation number of the lactobacillus kefir NM119-2 (IMAU10762) provided by the invention is CCTCC (China Center for Type Culture Collection) NO: M 20241611, and the preservation number of the lactobacillus kefir NM119-2 (IMAU10762) provided by the invention is CCTCC NO: M 20241611. The lactobacillus kefir NM119-2 (IMAU10762) used in the invention has good probiotic characteristics, the survival rate of the lactobacillus kefir NM119-2 (IMAU10762) in gastric juice with the pH value of 3 for 3 hours is 57.55%, and the survival rate of the lactobacillus kefir NM119-2 (IMAU10762) in 0.3% cholate for 4 hours is 95.79%. The fermented milk prepared by compounding the Lactobacillus kefir NM119-2 and other commercial leavening agents PYS-010 is uniform and consistent in color distribution, good in tissue state, moderate in sour and sweet taste and good in storage stability, has the fragrant and sweet taste of original milk, and is good in mouth feel.

This invention discloses a *Cinnamomum camphora* sugarcane juice beverage and its preparation method, belonging to the field of food and beverage technology. The beverage uses *Cinnamomum camphora* extract and sugarcane juice as the main ingredients, combined with *Siraitia grosvenorii* extract, dried tangerine peel, and licorice to balance its warming and cooling properties and flavor, and supplemented with vitamin C, citric acid, stabilizers, etc. This invention achieves a balance of warming and cooling properties through traditional Chinese medicine formulations, solving the problem of traditional formulas being too cooling and damaging to the spleen and stomach. It has a sweet taste, rich sugarcane aroma, and no bitterness, and is naturally free of added sucrose, making it suitable for long-term consumption by various groups. The preparation process includes pretreatment, water extraction, blending, homogenization, degassing, sterilization, and aseptic filling, ensuring stability and controllability, and is suitable for industrial production.

The invention relates to the technical field of dairy product processing, in particular to Chinese yam milk containing active protein and a preparation method thereof, and the Chinese yam milk comprises the following raw material components: raw milk, Chinese yam powder, gellan gum, sucrose fatty acid ester, glyceryl monostearate, glyceryl distearate, amylase, glucoamylase, food essence and water. According to the method, the Chinese yam and the milk are combined, a sweetening agent is not additionally added, meanwhile, the beverage is endowed with a sweet feeling, meanwhile, the damage of heat treatment to active protein in cow milk in the processing process is overcome, and the Chinese yam milk which is good in flavor and stable in system and contains the active protein is prepared.

The present application belongs to the field of microbial technology, and particularly relates to a lactobacillus LS.1 and application thereof. Lentilactobacillus sunkii The lactobacillus sunkii subsp. LS.1 is acid-resistant, can produce acid quickly, has high acid accumulation, and can inhibit the growth of spoilage bacteria, and is used for fermenting crystal leek, and shows excellent color protection, crispness preservation and flavor improvement effects. The crystal leek product fermented by adding the lactobacillus LS.1 has uniform and transparent white scales on the inside and outside, uniform color without blackening and darkening, and no biological membrane is produced; the pickled leek has pure and mellow flavor, no pungent and irritating smell, no peculiar smell, sweet taste is dominant, and sour and salty tastes are coordinated; the product crispness can be better ensured, the product shelf life quality can be ensured to be stable without swelling under the condition of not using preservatives, the product quality is comprehensively improved, and the fermentation process control is convenient and simple, and the scale industrialization technology popularization can be realized.

This invention discloses a highly absorbable, non-allergenic DHA brain-boosting oral liquid specifically designed for students of all ages, belonging to the field of functional nutritional beverage technology for teenagers. This invention uses high-purity Schizochytrium algae oil DHA and perilla seed active molecules as the core brain-boosting matrix, innovatively configuring a grade-specific ingredient system. The formula is customized for the physical condition and brain function needs of students at different grade levels: kindergarten, primary school, junior high school, high school, and university. Through a small-molecule cell-wall breaking extraction process, the nutrients are directly absorbed into the bloodstream and quickly converted into "brain gold" in the brain. This formula strictly avoids eight major food allergens, ensuring safety for all ages. It also specifically addresses sub-health issues related to learning across all grade levels, including early childhood brain development and emotional well-being, exam preparation efficiency and fatigue reduction for students preparing for higher education, and cognitive development and mental sustainability for university students. The product comes in standardized packaging of 50ml / vial and 15 vials / box, with a customized sweet taste tailored to different grade levels, making it highly acceptable to students. It has no side effects and is suitable for long-term healthy consumption by all school students, effectively improving brain efficiency and learning status across all grade levels, with broad market application prospects.

The invention discloses bamboo liqueur and a preparation method thereof, and belongs to the technical field of liqueur preparation. The preparation method comprises the following steps: crushing bamboo green, and mixing obtained bamboo green powder with water to form a mixed solution; adding white spirit to obtain a mixture; sequentially performing operations of soaking, boiling and distillate collection on the mixture, wherein the operation sequence is repeated for multiple times; and combining the distillates collected each time, and distilling again to obtain the bamboo juice wine. The bamboo juice wine prepared by the method is soft and sweet in taste, the dryness feeling of Maotai-flavor liquor is obviously reduced, obvious Maotai flavor and bamboo faint scent are achieved, 99 new compounds are added, 101 compounds are reduced, the total category and content of aldehyde compounds are obviously reduced, and the total category and content of higher alcohol compounds are obviously reduced; compared with original base liquor, the total flavonoid content is obviously increased, the acid ester content is obviously reduced, the pH value is obviously increased, the total ester content is reduced, the glucose content is obviously increased, and the types of volatile compounds are increased from original 30 to 55.

The invention belongs to the technical field of food processing and preparation, and discloses bitterness-removing and fishy smell-removing oyster juice as well as a preparation method and application thereof. The preparation method comprises the following steps: heating oyster juice, and then cooling to obtain heat-treated oyster juice; centrifuging the heat treated oyster juice, taking supernate, and filtering to obtain filtered oyster juice; and putting the filtered oyster juice into a supercritical extraction device, and extracting by taking CO2 as an extracting agent to obtain a finished product of oyster juice. According to the present invention, the bad flavor substances in the oyster juice are removed by combining the centrifugal filtration with the supercritical extraction, the introduction of the allogenic substance is not required, the CO2 is directly discharged into the air after the extraction is completed as the extraction agent, and the additional treatment is not required. The bitter taste and fishy smell of the oyster juice are obviously improved, and the oyster juice is free of fishy smell reversion during storage; the taste and fragrance of the prepared oyster sauce are remarkably improved, and the oyster sauce has the characteristic flavor of fresh and sweet taste and prominent oyster fragrance.

The invention provides a tobacco sweet synergistic composition based on a cyclodextrin inclusion technology and application of the tobacco sweet synergistic composition. The composition comprises cyclodextrin, modified starch, a sweetening agent and essential oil, the modified starch is obtained through compound enzyme enzymolysis, glycerol triglycidyl ether crosslinking and glucose oxidase-glucose system oxidation modification of starch, and the preparation method of the composition comprises the steps that the sweetening agent and the essential oil are included with cyclodextrin and then mixed with the modified starch, and the sweetening agent and the essential oil are mixed to obtain the composition. And finally performing spray drying to obtain a finished product. Through the molecular inclusion effect of cyclodextrin and the synergistic effect of porous adsorption and a high-temperature-resistant network structure of modified starch, the technical problems that a sweetening agent is prone to cracking and unstable in release at the high temperature of cigarette combustion are effectively solved. When the composition is applied to tobacco products, sweetness can be remarkably enhanced and prolonged, aroma coordination is improved, offensive odor is covered, smoking comfort is improved, and efficient and controllable release of the sweetening agent in the burning and smoking process is achieved.

The present application belongs to the field of food processing, and particularly relates to a small white apricot probiotic plant-based fermented beverage and a preparation method thereof. The optimal fermentation conditions of the milk beverage are as follows: the fermentation temperature is 37 DEG C, the fermentation time is 8 h, the inoculation amount is 10%, and the ratio of small white apricot to drinking water is 1:2. The fermented beverage prepared under the conditions has rich aroma, uniform organization, delicate and sour and sweet taste, and strong antioxidant property.

The invention discloses an oyster juice composition, a preparation method thereof and oyster sauce. The preparation method of the oyster juice composition comprises the following steps: providing oyster pulp; protease is added into the oyster pulp for enzymolysis, and enzymatic hydrolysate is prepared; performing steam explosion treatment on the enzymatic hydrolysate by using saturated steam, and performing pressure relief to form an oyster juice composition; the pressure of the steam explosion treatment ranges from 0.8 MPa to 1.2 MPa, the time of the steam explosion treatment ranges from 90 s to 180 s, and the time of pressure relief ranges from 0.005 s to 0.01 s. According to the present invention, the enzymolysis process is combined with the steam explosion process to jointly achieve the efficient conversion of the oyster meat, the ammonia nitrogen conversion rate is high, the free amino acid content in the prepared oyster juice is significantly improved, the prepared oyster sauce product has characteristics of significantly improved taste richness, rich oyster fragrance and enhanced fresh and sweet taste, and the process production period of the oyster sauce is substantially shortened; the technical problem of a traditional oyster sauce preparation process is solved.

The invention relates to the technical field of agilawood snagged-thread ancient tree black tea, and particularly discloses composite agilawood snagged-thread ancient tree black tea which comprises ancient tree tea leaves and agilawood snagged threads. The ancient tree tea comprises ancient tree thick leaves and ancient tree tender leaves. By arranging a series of structures, the composite agilawood snagged ancient tree black tea is soft, soft and smooth in mouth feel, has sweet taste and is sweet and long in aftertaste; in the aspect of aroma, the aquilaria sinensis has slight caramel aroma generated by baking the black tea during initial smelling and can feel the unique wood aroma of the aquilaria sinensis during fine smelling, and the aroma can become more mellow and richer in layers; the agilawood has the effects of promoting qi circulation, relieving pain, warming kidney, absorbing qi and the like, the agilawood black tea has auxiliary effects on cardiovascular and cerebrovascular diseases and digestive system diseases, is warm in nature, promotes blood circulation and enhances the stomach warming effect after being matched with the agilawood; the blending composition is added into the agilawood snagged ancient tree black tea, the effect is enhanced, the taste is blended, the preparation process is simple, tea flavor substance conversion is promoted, and the aroma level is enhanced.

PROCESS OF MAKING RED SPINACH YOGURT AS A PROBIOTIC AND MICRONUTRIENT SUPPLEMENTThis invention relates to the process of making red spinach yogurt as a functional food product that is used as an additional nutritional supplement for children during their growth and development. Red spinach yogurt is made from red leaf spinach varieties that are rich in micronutrients and combined with fermented milk containing probiotic bacteria. The manufacturing process includes processing red spinach into a liquid extract, pasteurizing cow's milk, adding a lactic acid bacteria starter containing Lactobacillus bulgaricus and Streptococcus thermophilus at ±1.5–2.5% (w / v), and fermentation to form yogurt. Next, the red spinach extract is mixed into the yogurt with low-calorie sugar without the addition of preservatives. The resulting red spinach yogurt has a natural purplish red color, semi-thick texture, mild sour and sweet taste, and contains micronutrients and probiotic bacteria.The product is packaged in individual food containers and stored at refrigerated temperatures so that it has a shelf life of up to ±14 days.

The invention discloses bamboo shoot flavor sake and a preparation method thereof, and belongs to the technical field of food processing and brewing. The method comprises the following steps: blanching husked bamboo shoots, cooling, and crushing to prepare bamboo shoot pulp; adding water into the bamboo shoot pulp, carrying out primary enzymolysis by using cellulase and pectinase, then carrying out secondary enzymolysis by using neutral protease, then inactivating enzyme and centrifuging to obtain supernate, namely a bamboo shoot flavor precursor liquid; in the preparation process of the sake, 60%-70% of the total amount of the bamboo shoot flavor precursor liquid is added within 12-24 h after other fermentation raw materials except the bamboo shoot flavor precursor liquid are added, the remaining bamboo shoot flavor precursor liquid is added within 48-72 h after the bamboo shoot flavor precursor liquid is added for the first time, and the bamboo shoot flavor sake is obtained after fermentation is completed. The bamboo shoot flavor sake prepared by the invention has obvious bamboo shoot faint scent, mellow and sweet taste, harmonious wine body and excellent fusion degree of the bamboo shoot flavor and the sake.

This application relates to the field of fruit wine blending technology, and more specifically, to a method for blending a blueberry health wine. The method includes fruit selection and processing, selection and extraction of raspberries, prickly pears, and goji berries, cleaning of fermentation equipment, preparation of fermentation liquid, low-temperature fermentation, pressing and filtration, low-temperature aging, blending, sterilization, and bottling. This invention also provides a blueberry health wine with enhanced health benefits prepared by this method and the application of this blending method. This invention adds raspberry wine, prickly pear wine, and goji berry wine obtained by soaking dried raspberries, prickly pears, and goji berries in white wine to blueberry wine. These wines contain antioxidants such as phenols, ketones, and ascorbic acid, as well as other health-promoting components from raspberries, prickly pears, and goji berries. This ensures the smooth and sweet taste of the blueberry wine while adding more nutrients, giving the blueberry health wine enhanced health benefits.

The application provides popcorn and a preparation method thereof, and relates to the technical field of popcorn. The popcorn is prepared from pretreated corn kernels, oil and fat components and composite sugar powder. The composite sugar powder comprises isomaltulose, trehalose, allulose, natural inulin and licorice extract powder. The pretreated corn kernels are prepared from corn kernels, stevioside and glucose-based stevioside. The popcorn provided by the application can meet the characteristics of not being sticky, having a crisp taste and not being collapsed in shape. By compounding multiple functional sugar and natural extracts, the technical problems of being sticky, not having a crisp taste and having inconsistent sweet taste distribution in traditional popcorn are solved.

The invention provides a pulping control method and device, a storage medium and a food processer, the method is applied to the cooking field, and the method comprises the steps that a stirring device and a heating device of the food processer are controlled to work according to different control parameters in different cooking stages in the pulping process of the food processer, introducing air flow into a cooking cavity of the food processor in at least one of the first cooking stage and the third cooking stage so as to introduce oxygen-containing gas into the water-material mixture in the cooking cavity, so that glucoside-type soy isoflavone released in the water-material mixture generates free isoflavone under the action of endogenous enzyme; according to the present invention, the nutritional value of the finally prepared slurry is improved, the rich protein, the reducing sugar and other sweet substances are released during the first cooking stage and the second cooking stage, the Maillard reaction of the protein and the reducing sugar in the water-material mixture can be promoted, and the aroma and the sweet taste of the finally prepared slurry are improved.

The invention relates to the technical field of food processing, and discloses a formula of marinated meat, which comprises the following components by weight: 15 kg of soup stock; 15 kg of water; 250 g of edible salt; 150 g of chicken essence; 800 g of soy sauce; 1000 g of old rock sugar; 50 g of edible vegetable oil; according to the formula and the making method of the stewed meat, the use amount of edible salt and soy sauce is accurately controlled to prevent excessive salty taste, chicken essence and old rock sugar are matched to form a'salty, fresh and sweet after taste 'taste, the limitation of traditional single salty taste is broken through, spices are bagged according to a certain ratio and boiled slowly, the flavor permeates food materials, the problem that aroma is boring and poor in durability is solved, the taste is more layered, and the stewed meat is in a bright amber color due to the fried sugar color; the traditional dark problem is improved, the stewing time is determined according to food materials, and the stewed meat is stewed with medium fire, blanched and treated with cold water, so that the stewed meat is not greasy and chewy.