225 results about "Taste quality" patented technology

The present invention provides a unique process and system for brewing beverages for retail or commercial use where the key brewing parameters are independently controlled to produce multi-cup batches of brewed beverage of optimum taste. This invention is applicable to both retail and commercial applications and is scalable in quantities ranging from one cup to three gallons or more of brewed beverage. Since the extraction and solid-liquid separation are conducted separately and independently, the present invention decouples these two operations to avoid reduction in taste quality while still being able to provide large multi-cup batches.

The invention belongs to the food field, which discloses a preparation method of beef chili paste. The method comprises the following steps: weighing the following ingredients according to certain proportion: beef, red chillies, groundnut kernels, white sesame seed, broad bean paste, scallion, ginger, garlic, groundnut oil, sesame oil, salt, monosodium glutamate, white granulated sugar, liquor and spice; dicing the beef, and adding appropriate spice into the beef and uniformly stirring the mixture after water is separated by frying; chipping and then mixing the red chillies, the ginger, the scallion and the garlic, and then frying the mixture till water is separated; deep-frying the groundnut kernels; frying the broad bean paste water is separated; mixing the fried diced beef, the red chillies, the ginger, the scallion, the garlic, the groundnut kernels and the broad bean paste, and then adding the white sesame seed, the salt, the monosodium glutamate, the white granulated sugar, the liquor and the balance spice, and stirring the mixture uniformly while frying; mixing and boiling the balance groundnut oil and the sesame oil, and soaking the materials which are fried and stirred uniformly after being cooled. The preparation method has the advantages that the method is convenient and simple, the process design is reasonable, and the prepared beef chili paste is characterized in that the paste is spicy and hot, fresh and fragrant, spicy but not dry, fresh but not greasy, the taste quality is lasting, and the people are not tired of always eating the beef chili paste.

The invention discloses a process for biochemically treating cut stems, which comprises working flows of stem washing, deep stem washing, surface dehydration of tobacco stems, stem baking, stem cutting, enzyme treatment, large-scale feeding and the like. The process, through deep stem washing, reduces the content of chloride ions and nitrate of the tobacco stems, improves the mouthfeel, and improves the safety; the process, through compound enzyme treatment, makes components which are not favorable for the taste in the tobacco stems reduced and components which are favorable for the taste increased so as to finally improve the inherent quality of the cut stems; and the process takes the processed cut stems as a carrier to add a natural tobacco extract to supplement the natural tobacco aroma, thereby improving the taste quality of the tobacco stems, and finally widening the using range of the cut stems.

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

The invention relates to a filter additive material for selectively reducing the hydrocyanic acid emission amount in the mainstream smoke of cigarettes and a preparation method thereof. The filter additive material for selectively reducing the hydrocyanic acid emission amount in the mainstream smoke of cigarettes is characterized in that the filter additive material is a novel material that can effectively absorb acidic gas and is obtained by chemically modifying a porous material and introducing different alkali groups. The preparation method of the filter additive material comprises the following steps: respectively carrying out surface chemical modification on the selected porous carrier material with trimethylamine chloride acethydrazide or (2-bromomethyl)trimethyl ammonium bromide, soaking with sodium hydroxide solution, washing with water and drying to obtain the modified porous material containing ammonium hydroxide group. Adding the material in a cigarette filter rod can reducethe hydrocyanic acid content in the mainstream smoke of cigarette by more than 30%, and no negative influence is caused on the taste quality of cigarette, thus achieving the purpose of selectively reducing harm.

The invention describes no-carbohydrate tabletop sweetener compositions including a combination of a high intensity sweetener, such as sucralose and fillers such as amino acids and proteins. Amino acids combinations improve the taste quality of the sweetener substitute. The composition is suitable for use as tabletop sweeteners and ideal for low-carbohydrate diet purposes.

The invention relates to the field of smokeless tobaccos, and particularly relates to a mouth-holding type smokeless tobacco product and a preparing method thereof. The mouth-holding type smokeless tobacco product comprises, by weight, 5-25 parts of a tobacco material, 0.2-8 parts of a traditional Chinese medicine agent, 0.1-2 parts of a saline taste agent, 0-6 parts of a sweetening agent, 0.1-2.5 parts of a pH conditioning agent, 0.1-6 parts of a flavouring agent, 0.2-2.5 parts of a humectant, 0-1.2 parts of an antioxidant, 0.001-0.5 part of a corrosion remover, 0-4 parts of a polybutene and 5-25 parts of water. By means of the mouth-holding type smokeless tobacco product, sun-cured tobaccos produced in Guizhou serve as main tobacco raw materials, nicotine reducing and aroma enhancement are carried out on the tobaccos, and the traditional Chinese medicine agent is added, so that oral cavity and throat excitements caused by contents such as the nicotine are reduced, and the taste quality and the fragrance style are improved. In addition, the traditional Chinese medicine agent further has a certain antibacterial property, and the using safety performance of the product is improved.

The invention discloses a beef taste quality detection method based on a taste sensor array, and aims at solving the problems that traditional sensory evaluation is difficult to organize and implement, and electronic tongue detection is high in technical cost. The detection method includes the following steps of preparing a detection sample; setting up the taste sensor array, wherein the taste sensor array comprises 12 working electrodes and 1 reference electrode, and the reference electrode is a saturated calomel electrode and serves as the reference electrode of all the working electrodes; conducting sensory evaluation on beef taste quality; detecting the beef taste quality based on the taste sensor array; constructing a beef taste quality prediction model; detecting accuracy of the prediction model, wherein detection data is input by calling the constructed beef taste quality prediction model, and the model runs and outputs a prediction result; the result of the beef broth sample detected by the taste sensor array is compared with the quality grade, obtained through sensory evaluation, of the sample, accuracy of the prediction model is detected, and the result accuracy reaches 90%.

Natural sweetener blends and sweetened compositions having an improved, sugar-like taste quality are provided herein. Also provided are methods of improving the sugar-like taste quality of sweetened compositions comprising such natural sweetener blends.

The invention relates to a method for improving taste quality of stevioside by using beta-cyclodextrin glucosyltransferase. The method is characterized by comprising steps of: preparing a reaction solution containing 2-5wt% of stevioside and 2-5wt% of starch with water; adding beta-cyclodextrin glucosyltransferase with enzyme activity of 60-70 U / ml into the reaction solution and mixing uniformly, wherein an addition of the transferase is 300-500 U / stevioside weight g; carrying out conversion reaction at 37-50 DEG C for 48-72 h; and carrying out separation and purification to obtain a single transformation product glucosyl-stevioside. The method has advantages and effects of simple method, easy control, good product mouthfeel and high sweetness.

The invention discloses a method for determining taste quality of rice by using physical and chemical property indexes of rice quality. The method comprises the following steps: respectively obtaining measured values of five physical and chemical indexes of rice to be determined: amylose, gel consistence, alkali spreading value, protein and grain shape; carrying out conversionof characteristic vectors forthe measured values of thefive physical and chemical indexes of rice; obtaining angles ofthefive physical and chemical indexes of rice; carrying out characteristic vector analyses of each index by means of radar map; carrying out a comprehensive evaluation analysis by means of radar map; carrying out a conversion of thecomprehensive evaluation result, and obtaining a rice taste value. The method provided by the invention can be used for rapidly determining taste quality of rice.

The invention discloses a new bacterial strain for quick flavor enhancement of flue-cured tobacco, which is named Bacillus LBT1.0003 and is preserved at CGMCC No.5331 in China General Microbiological Culture Collection Center (CGMCC). Obtained from separating and selecting from surfaces of alcoholized tobacco, the bacterial strain is easy to cultivate and is good in flavor enhancement effect and quick in fermentation speed. After the bacterial strain is used in fermentation of flue-cured tobacco, the physical and chemical indicators of the flue-cured tobacco (like total sugar, reducing sugar and potassium) are obviously improved. Results from a smoke panel test show that after the tobacco is processed by the microorganism, the taste quality of the tobacco is greatly improved, the smoke concentration is increased and the fragrance is increased, and the tobacco has soft and delicate fragrance, has the smell of stale tobacco and has less irritative and spicy taste.

The invention discloses a tomato seedling grafting technology and a management method thereof and belongs to the technical field of crop cultivation. The tomato seedling grafting technology comprises the following steps of: setting a seedling growing green house, selecting seedling substrate, selecting stock, carrying out pretreatment on seeds and sowing, grafting according to operating procedure and managing after grafting. The tomato grafting seedlings provided by the invention adopt 'Qieza No.2' as the stock, so that the seedlings have good disease resistance, and early germination potential is strong; besides, stem of eggplant stock is thick, so that survival rate of grafted seedlings can be beneficially improved; meanwhile, an approach grafting technology and a late optimized and reasonable management method are combined, so that the survival rate is further improved in a practical grafting process, growth vigour of the tomato seedlings after grafting is strong, late fruit setting time is ahead of schedule, fruit yield is high, pulp colour is pure, taste quality is good, and commodity performance is extremely high.

The invention relates to a method for preparing kung-fu black tea. The method includes the nine steps of fresh leaf picking, withering, green making, rolling, temperature control fermenting, drying forming, staged fragrance enhancing, screening tidying and packaging. According to the finished kung-fu black tea prepared with the preparing method, appearance strips are compact and straight, the color and luster is black and oily, the soup color is bright red, tea fragrance is endurable, taste is mellow, internal fragrance is strong, tea soup is bright in color, and the color quality, the fragrance quality and the taste quality of the black tea are comprehensively improved. The quality grade of the product is high, and the increasing taste requirements of consumers can be met.

According to a method of producing a drink, a cold drink, in particular iced coffee is produced from a hot drink, in particular a coffee/expresso, which is produced in a drinks machine by means of a hot-drinks-preparing device (2 - 6). In order for optionally the hot drink or the cold drink to be produced in portions with a high taste quality, as are typical for catering or domestic use, in the case of the cold drink desired the latter is produced on a continuous basis directly after the hot drink has been prepared, without the direct addition of cooling agents, in particular ice, iced water or cooling bodies, in the same drinks machine using a cooling device (16, 23, 23', 37, 39).

The invention discloses a method for improving the quality of tobacco shreds by storing the tobacco shreds in an oak barrel, belonging to the technical field of cigarettes. The method comprises the following steps: the formulation tobacco shreds are positioned in the oak barrel with a volume of 5-1000L; the oak barrel is positioned in a shady and dry room with the indoor temperature kept at 20-30 DEG C and the indoor humidity kept 50-70 percent; the tobacco shreds are taken out after being stored for 15-30 days so that the tobacco shreds can be improved in the taste quality. In the first two days of the storage, one side of a cover of the oak barrel is raised by 1cm so that gas can flow out between the cover and the inner wall of the barrel body; and since the third day, the cover and the barrel body are absolutely sealed. The oak barrel is made of moderately baked oak and is shaped to be similar to a Burgundy model, and the oak is Quercus robur grown in Changbai Mountain of China. The method is unique, utilizes the oak barrel to alcoholize the tobacco shreds, can be used both for laboratory tobacco shred alcoholization and production, organically combines the original aromas of the oak barrel and the tobacco shreds and further improves the quality of the tobacco shreds.

The invention discloses a method for improving the quality of tobacco stalks by using grape wine. The method comprises the following steps of: uniformly stirring the grape wine, propylene glycol or glycerol, white spirit and purified water and soaking the tobacco stalks with the mixed solution for 12-24 hours; placing the tobacco stalks into a storage cabinet for 1-24 hours; and turning into nextstep of work procedure of processing the tobacco stalks. Proved by multiple tests, the stalks are soaked with the grape wine so as to effectively make up the defect of aroma of cut stalks, reduce thestimulation, improve the remaining taste and remarkably improve the soaking taste quality of the tobacco stalks. The method has the advantages of simpleness and convenience in operation, low cost andfavorable application prospect.

The invention relates to a preparation technology of compression yellow tea. The preparation technology of the compression yellow tea comprises the following steps: selecting and blending raw materials, automatically weighing tea by a weighing machine, steaming the tea by steam, carrying out compression molding by a mold, removing moisture, cooling, shaping, drying in a baking room, drying and cooling and inspecting finished products. The compression yellow tea has the characteristics of mellow taste, lasting and pleasant fragrance, and capability of long-time storage and reduction of the storage space; moreover, the technology is simple, is easy to master, and is beneficial to popularization and application. High-level yellow tea Maojian is steamed at high temperature and is compressed; the green smell of the primarily processed yellow tea Maojian can be removed after the high-temperature steaming of the compressed yellow tea; the compression tea subjected to compression molding solves the defect that the yellow tea Maojian cannot be stored for a long time, and the unique color, fragrance and taste quality of the compressed yellow tea is formed; by the technology, the special flavor of the yellow tea is kept completely, the intrinsic value of the yellow tea is improved, and the storage time is prolonged, so that the technology is great breakthrough in the development mileage of yellow tea, and thus, the processing method is very valuable, and is suitable for popularization and application.

The invention provides green tea goat milk with a function of reducing blood pressure and a preparation method of the green tea goat milk. Goat milk beverage which is rich in ACE inhibitory peptides is prepared by compound enzymolysis, is low in production cost, not limited by resource and small in environmental pollution, and can be mass-produced, and products are safe. On the basis, ultra-fine green tea powder is prepared by enzymic hydrolysis of cell walls and a low-temperature ultra-fine pulverizing technology, specific surface area is increased, and a large number of effective constituents are released. The ultra-fine green tea powder is added in the goat milk in proportion, and the obtained product not only has various nutrient substances and tea fragrance in green tea, but also has treatment effect of reducing high blood pressure, and has wide application prospect in the food industry. The tea powder is prepared by low-temperature ultra-fine pulverization, the original color, flavor and taste quality of tea leaves can be maintained effectively, after the tea leaves is pulverized into ultra-fine powder, the specific surface area of the tea powder is increased obviously, the effective constituents are released easily, human absorption can be improved, and therefore, nutrition absorptivity of human to the tea leaves is improved. Ultra-fine pulverization is a pure physical process, and pure natural property of processed products is maintained.

The invention relates to a method for producing total glycoside 80% enzymes for improving the stevioside taste quality. The method includes the following steps: dissolving, stirring, pH value adjusting, adding of cyclodextrin glucosyltransferase, temperature adjusting, inactivating, filtering, adsorbing, water washing, alcohol washing, concentrating and atomizing drying. The method has the beneficial effects that molecular structures of stevioside are modified through the effect of the enzymes; the aim of improving the stevioside taste is achieved; peculiar smells are removed from obtained stevioside derivatives to obtain high-sweetness and low-heating-value natural sweetening agents; and the glucoside content of the product can reach more than 80%.