22 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 present invention discloses the use of the OsMYB1 gene in regulating rice nutritional indicators and taste quality, belonging to the fields of biotechnology and plant genetic engineering technology. The present invention provides the use of the OsMYB1 gene, the OsMYB1 protein encoded by the OsMYB1 gene, or a biological material with the OsMYB1 gene knocked out, in regulating rice grain nutritional indicators and taste quality. The nutritional indicators include amylose content; the taste quality includes hardness, chewiness, and / or adhesion. The nucleotide sequence of the OsMYB1 gene is shown in SEQ ID No. 1; the amino acid sequence of the OsMYB1 protein is shown in SEQ ID No. 2. The present invention provides a genetic resource for rice breeding, and the application of the OsMYB1 gene in rice breeding has important application value and practical significance.

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.

The utility model relates to the technical field of food processing, and discloses a powder scattering device for food processing, which comprises a shell, the bottom of the shell is fixedly connected with a bracket, the top of the shell is provided with a storage barrel for storage, the bottom of the storage barrel is provided with a rotating pipe for scattering powder, the top of the shell is provided with a motor, and the motor is connected with the bracket. And a placing plate is arranged in the shell. According to the powder scattering device for food processing, through cooperative arrangement of the storage barrel, the rotating pipe and the motor, when the powder scattering device is used, powder scattering of food can be more uniform, powder accumulation or blank areas appearing on the surface of the food are reduced, and therefore the taste quality of the processed food is improved, the powder needing to be scattered can be stored through the storage barrel, and the powder scattering device is convenient to use. And meanwhile, a user can conveniently add powder according to needs, the rotating pipe can uniformly scatter the powder on the surface of the food through rotation, the processing quality of the device is improved, and the motor can enable the rotating pipe to rotate at a constant speed through transmission.

The invention discloses a rice oral chewing simulation device and an intelligent palatability evaluation method, and relates to the technical field of food sensory evaluation and intelligent detection. The device is integrated with a control system, a mechanical system and a display system, the control system achieves dynamic injection of saliva through a peristaltic pump, and the mechanical system accurately simulates oral cavity chewing dynamics through a sawtooth-shaped rolling disc and a composite motion mechanism. According to the method, a hyperspectral imaging technology and a visual olfaction sensor array are fused, and food mass texture, moisture migration and flavor release data are collected in stages; based on a gray level co-occurrence matrix, food mass texture features are extracted, a moisture distribution uniformity index is constructed, sensor chromatic aberration is fused, a 12-dimensional joint feature matrix is constructed, and a palatability dynamic evaluation model is established by applying a random forest algorithm. According to the method, subjective dependence and data splitting limitation of traditional sensory evaluation are broken through, an efficient and objective intelligent detection means is provided for rice taste quality grading and processing technology optimization, and standardized development of food palatability evaluation is promoted.

The present invention provides a beverage containing an alternative sweetener that has a reduced and improved unique taste quality. According to one embodiment of the present invention, a beverage is provided, the present invention relates to a composition containing erythritol and gluconic acid or a gluconic acid compound and a composition selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine, and more than one amino acid selected from cystine and theanine.

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 discloses a site GAE12 capable of interacting with a Wx gene to synergistically regulate and control the appearance and taste quality of rice and application of the site GAE12, the physical position of the site is located in the 218kb interval of 2.086-2.304 Mb of the 12 # chromosome of the rice, molecular markers are GAE12-1 and GAE12-2, a primer of the GAE12-1 is shown as SEQ ID No.1-SEQ ID No.2, and a primer of the GAE12-2 is shown as SEQ ID No.3-SEQ ID No.4. The invention further discloses a method for preparing the GAE12-1 and the GAE12-2. The invention provides a site GAE12 capable of synergistically improving the appearance and taste quality of rice in different types of rice varieties and a linked molecular marker of the site, and the site is combined with different Wx alleles, so that the synergistic improvement of the appearance and taste quality of the rice can be realized. The method can be used for synergistically improving the appearance and taste quality of indica rice varieties and improving the transparency of soft rice grains with low amylose content. The method provides an important technical route for cultivating a new rice variety with better appearance and taste quality, and has important significance for improvement research on the appearance and taste quality of rice.

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 a small peptide for improving sugar accumulation of watermelon fruits and application of the small peptide. The invention provides a small peptide. The amino acid sequence of the small peptide is shown as SEQ ID NO: 3. The positive regulation effect of the ClCLE2 small peptide in promotion of watermelon fruit sugar accumulation is confirmed for the first time. Compared with transgenic and gene editing technologies, the method has the advantages that the action mechanism of sugar accumulation of watermelon fruits can be quickly induced in a short time by applying the small peptide in an exogenous manner, complicated genome modification and a long-time breeding period are not needed, and the small peptide is composed of amino acids, so that the small peptide is free from any side effect. Due to the natural molecular structure, unique environmental safety is achieved during exogenous application, a brand new technical means is provided for efficiently increasing the sugar content of watermelon fruits and improving the taste quality, the requirements of modern agriculture for efficient and sustainable crop improvement technologies are met, and wide application prospects are achieved. In a word, the invention provides a novel green and efficient method for improving the flavor quality of the watermelon fruits.

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 coastal saline-alkali soil rice yield and taste quality prediction method and system. The method comprises the following steps: collecting phenotypic data of a rice sample, and constructing a first character parameter set; calculating a first Pearson's correlation coefficient and a second Pearson's correlation coefficient between each character parameter and the yield and between each character parameter and the taste value, and screening the first character parameter set based on the first Pearson's correlation coefficient and the second Pearson's correlation coefficient to obtain a second character parameter set; taking the yield as a dependent variable to construct a first regression model, taking the taste value as a dependent variable to construct a second regression model, and screening character parameters, a third character parameter set and a fourth character parameter set, of which the regression coefficient of each model is non-zero in a second character parameter set; and determining an intersection between the third character parameter set and the fourth character parameter set to obtain a target character parameter set. The method can provide a new thought for high-yield and high-quality cultivation regulation and variety improvement of rice in the coastal saline-alkali soil.

The invention belongs to the technical field of food processing, and particularly relates to a southern five-kernel moon cake and a preparation method thereof. According to the raw material composition of the southern five-kernel mooncake, the mooncake stuffing is reasonably matched, the dosage of the raw materials is adjusted, the mooncake which is agreeable in sweetness, loose and delicious is provided, the sensory evaluation score of the mooncake is high, and the requirement of people for the taste quality of the mooncake can be better met.

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 invention relates to the technical field of plant germplasm resource evaluation and molecular plant breeding, and particularly discloses application of an FAE6 gene in regulation and control of free fatty acid content of rice and improvement of storage quality and taste quality of the rice, and a nucleotide sequence of the FAE6 gene is shown as SEQ ID NO.1. The FAE6 gene is knocked out through gene editing, so that the content of free fatty acid in the rice is reduced, and meanwhile, the storage quality and the taste quality of the rice are improved.

The invention belongs to the technical field of food processing, and particularly relates to fine dried noodles and a preparation method thereof. According to the method, the high-temperature drying treatment conditions of the noodles are optimized, so that the meal delivery speed and the soaking resistance of the fine dried noodles are remarkably improved. Furthermore, the thermal response behavior and the structural evolution path of the dough can be effectively regulated and controlled by reasonably regulating the ratio of protein to starch in the raw materials. Performance test results show that the fine dried noodles obtained by adopting the preparation process provided by the invention reach or are even superior to the level realized by a complex fermentation or gradient calendering process in the prior art in the aspects of meal delivery speed and soaking resistance, and are equivalent to a citation patent; and the key texture indexes such as hardness, elasticity, chewiness and cohesiveness obviously exceed the key texture indexes of a citation patent product, and better taste quality and eating experience are shown.

The invention discloses a swellable chocolate and an application thereof in weight control. By optimizing the surface characteristics of the fibers and the interaction between the fibers and the chocolate, the fibers are uniformly dispersed and stably exist in the chocolate, meanwhile, the good processing performance and taste quality of the chocolate are guaranteed, and a delicious and effective solution is provided for weight control.

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.