11 results about "Taste quality" patented technology

The present invention provides a sweetener composition with improved taste quality of a sweet substance. The present invention relates to a sweetener composition containing the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide selected from the group consisting of a compound represented by the formula (I): γ-Glu-X-Gly (I) wherein X is an amino acid residue or an amino acid derivative residue, and a compound represented by the formula (II): γ-Glu-Y (II) wherein Y is an amino acid residue or an amino acid derivative residue, or a salt thereof, (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof, and (C) a sweet substance.

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.

The invention relates to the technical field of food processing, and discloses an embedding and fragrance locking process of dried orange peel flavored bread, which comprises the following steps: S1, pretreatment of dried orange peel raw materials and preparation of a characteristic fragrance base; s2, a preparation stage of a water phase and an oil phase of the compounded wall material; s3, an emulsifying and homogenizing stage; s4, a spray drying microcapsule forming stage; s5, a bread production whole-process fragrance locking adaptation application stage; through embedding and fragrance locking treatment, the problem that characteristic fragrance components are easy to volatilize and lose in the production process of the dried orange peel flavored bread is effectively solved, the natural characteristic flavor of the dried orange peel is completely reserved, the damage of a high-temperature processing link to flavor substances is avoided, the retention rate of the dried orange peel flavor in the finished bread is increased, and the fragrance retention time is prolonged; the dried tangerine or orange peel powder is added into the bread, so that the bread can present full and uniform dried tangerine or orange peel flavor in the processes of eating, chewing and aftertaste, the flavor level of the product is enriched, the bad flavors such as bitterness are prevented from being separated out, and the overall taste quality of the bread is improved.

The application provides an upper discharging and pushing mechanism for preventing powder from being damp and caked, which comprises at least a powder bin, a pushing element, a mixing bin, a powder feeding bin door and a power element; wherein the powder bin and the mixing bin are arranged at intervals, the pushing element is arranged in the powder bin to push the powder from bottom to top, the powder feeding bin door is arranged above the powder bin, and the power element is connected to drive the powder feeding bin door to change position between a powder bin door closing position and a powder bin door opening state; when the powder feeding bin door is in the powder bin door closing position, the powder feeding bin door cover is arranged at the opening of the powder bin. The upper powder discharging and pushing mechanism can be applied to a powder brewing device, and has the effects of preventing powder from being damp and caked, accurately controlling the powder discharging amount, and ensuring the taste quality of beverages.

1. Name of the design product: gloves (robotic taste analysis). 2. Use of the design product: for wearing on a robot hand, to analyze the taste quality and safety of food. 3. Design points of the design product: in shape. 4. Picture or photograph best indicating the design points: perspective view 1.

This application relates to a system for manufacturing instant rice and instant rice manufactured using the same. Even when manufacturing instant rice using raw materials that are vulnerable to microbial contamination or difficult to sterilize, the system can achieve sufficient sterilization effect with microorganisms in the final instant rice being below the standard value, thus avoiding the problem of rice quality deterioration that can occur with strict sterilization, and providing instant rice that exhibits excellent texture and taste quality. [Solution] A system for manufacturing instant rice is provided, comprising: a sterilization unit that sterilizes raw materials filled in a container under pressure and steam in a vacuum state; a filling unit that adds sterilized water or sterilized sauce to the sterilized raw materials; a sealing unit that seals the container to which the water or sauce has been added; and a heating unit that heats the sealed container to a temperature of 90°C to 125°C.

The invention belongs to the technical field of oyster storage and processing, and provides a method for improving taste quality of oysters in a storage period by using vitamin B3, and the method comprises the following steps: mixing sea salt with water, and adding vitamin B3 to obtain artificial seawater for later use; the oysters are put into artificial seawater to be purified for 45-50 h, and purified oysters are obtained; the method comprises the following steps: pre-treating purified oysters in an environment of 8-12 DEG C for 1.5-2.5 hours, and preserving the oysters at 2-6 DEG C; according to the invention, only vitamin B3 is adopted to purify oysters, so that the reduction of nutritional ingredients can be delayed, and the loss speed of taste substances during storage can be slowed down.

The invention discloses coconut oil emulsion loaded with lemon essential oil as well as a preparation method and application thereof, and belongs to the technical field of coconut oil emulsion processing. The coconut oil emulsion is used for solving the technical problems in the prior art that the particle size and the stability of the coconut oil emulsion applied to the baked food and the influence of the coconut oil emulsion on the food flavor and the nutritional value of the baked food need to be further improved. And adding the lemon essential oil bag and pulp into a reaction system. A homogeneous dispersion liquid is formed by carboxylated nanocellulose, lemon essential oil wrapping pulp and mixed coconut oil, emulsion droplet immobilization is achieved through chitosan, lecithin and a Ca polyelectrolyte network, and the load type coconut oil emulsion which is small in particle size, high in stability and excellent in flavor retention is prepared. And the method is successfully applied to cake baking so as to improve the texture and taste quality of cakes.

The invention discloses a food material ripening method and device, a storage medium and a refrigerator, the method is applied to the refrigerator, the refrigerator comprises a containing cavity, a ripening module is arranged on the cavity wall of the containing cavity, the containing cavity is used for containing food materials, and the method comprises the steps that food material types and ripening effect requirements corresponding to the food materials are obtained, and based on the food material types and the cooking effect requirements, cooking parameters and cooking duration corresponding to the food materials are obtained, the cooking module is adopted to adjust environment parameters of a containing cavity in the refrigerator to be the cooking parameters, and therefore the cooking duration adopted by the containing cavity is controlled. The food materials are ripened on the basis of the ripening parameters, the ripening parameters for ripening the food materials are obtained according to the types of the food materials and ripening effect requirements by adopting the specification, the environmental parameters in the containing cavity in the refrigerator are adjusted, and then the food materials are stored in a fresh-keeping mode under the condition that the refrigerator is used for conducting fresh-keeping storage on the food materials. The taste quality of the food materials is improved.

The present invention provides orally administered products and compositions that have reduced sugar content and achieve the same or very similar taste quality as conventional products in terms of sweetness, overall taste, and aftertaste. [Solution] A product for oral intake, such as food, comprising at least one thaumatin selected from the group consisting of thaumatin I and thaumatin II, and at least one sugar selected from the group consisting of sucrose, glucose, and fructose, in a mass ratio of thaumatin to sugar of 1:2,000 to 1:80,000.

The present invention provides a sweetener composition with improved taste quality of a sweet substance. The present invention relates to a sweetener composition containing the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide selected from the group consisting of a compound represented by the formula (I): γ-Glu-X-Gly (I) wherein X is an amino acid residue or an amino acid derivative residue, and a compound represented by the formula (II): γ-Glu-Y (II) wherein Y is an amino acid residue or an amino acid derivative residue, or a salt thereof, (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof, and (C) a sweet substance.