532 results about "Taste sour" patented technology

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu/ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention relates to a lutein ester soft sweet and a preparation method of the lutein ester soft sweet. The soft sweet comprises 60-90% of sweet material, 0.01-10% of lutein ester micro-capsule or water soluble powder, 0.1-15% of gelling agent, 0.01-5% of sour agent, 0-10% of extract, 0-30% of concentrated juice, 0-0.5% of food flavor and 5-34% of water. The preparation method of the lutein ester soft sweet comprises the following steps of: a. sugaring off; b. gelling; c. mixing sugar liquid with gel liquid or gel peptone; d. adding lutein ester, the extract, the concentrated juice, the flavor and the sour agent into the mixed liquid; and e. preparing a finished product. The lutein ester soft sweet has health care functions of relieving visual fatigue, improving eyesight, preventing age related macular degeneration (AMD), and is good in mouthfeel, not glutinous, chewable and palatable in sour and sweet, thus being a healthy snack food; and the preparation method of the lutein ester soft sweet is simple, easy to operate and suitable for industrial production.

The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.

The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The greengage vinegar can also be used for preparing greengage vinegar drinks. The method adopts a new strain and a deep liquid fermenting process and has the advantages of short process, high labor productivity, and the like. The greengage vinegar and the vinegar drink which are prepared according to the method are clear and transparent, have strong and harmonious fruit and vinegar aroma, appropriate sour and soft taste and keeps the clear characteristics of greengage vinegars. {} The method can be popularized in brewing enterprises.

The invention discloses a fruit and vegetable nutrition granule beverage and a production method of the fruit and vegetable nutrition granule beverage and belongs to the field of a solid instant beverage. The beverage is proportionally prepared from one kind of fruit powder and one kind of vegetable powder and can also be proportionally prepared from various kinds of fruit powder and various kinds of vegetable powder, and meanwhile, 5 to 15 parts of sweetening agents, 0 to 5 percent of sour agents, 0.5 to 1 percent of anti-caking agents and a small number of nutrition reinforcing agents are added in the mixed fruit and vegetable powder. The beverage can be drunk through being brewed by warm water according to a proportion of the compound fruit and vegetable nutrition powder: the water being 1:6. The fruit and vegetable nutrition granule beverage has novel flavor and rich nutrition, the special tastes of the fruit and the vegetables are simultaneously realized, the instant dissolution effect is good after the brewing by warm water, the mouth feeling is exquisite, the fragrance is intense, the sweet and sour flavor is proper, and the requirements of different customer groups are met.

The invention discloses konjac oligomerization mannose sweet potato vinegar and a preparation method thereof. The konjac oligomerization mannose sweet potato vinegar is prepared from the following raw and auxiliary materials in weight ratio: 10-20 parts of konjac, 100-150 parts of sweet potatoes, 8-12 parts of bran, 16-23 parts of husk, 0.02 part of alpha-amylase, 0.015 part of calcium chloride, 0.3 part of saccharifying enzyme and 0.1 part of magnesium chloride. The preparation method comprises the following steps: (1) hydrolyzing the konjac by using aspergillus niger; (2) uniformly mixing steamed sweet potatoes and konjac hydrolysate, liquefying the mixture by using the alpha-amylase, saccharifying the mixture by using the saccharifying enzyme, and hydrolyzing cellulose and pectin by using the aspergillus niger to obtain saccharification liquor; (3) inoculating lactobacillus fermenti, brewer yeast and aroma-producing yeast into the saccharification liquor, fermenting at low temperature, and standing to obtain alcoholization liquor; (4) mixing the bran, the husk and the alcoholization liquor to carry out acetic fermentation, spraying vinegar, and ageing to obtain the konjac oligomerization mannose sweet potato vinegar. The konjac oligomerization mannose sweet potato vinegar prepared by using the method has the characteristics of mild sourness, remarkable sweet potato flavor and capability of relaxing bowels.

The invention relates to a single roxburgh rose fruit vinegar drink and a preparation method thereof. The drink is prepared by the following steps: preparing fruit juice by taking fresh single roxburgh rose fruits as raw materials, performing alcoholic fermentation and acetic fermentation on the fruit juice, sterilizing and blending. The product is bright, transparent, soft in sour and unique in flavor. The single roxburgh rose fruit vinegar drink integrates functions of single roxburgh rose fruit and table vinegar into a whole, has the effects of invigorating stomach, helping digestion, nourishing and strengthening, can be used for treating dyspepsia, abdominal distention and emaciation, supplements VC, has the effects of expelling toxins and beautifying and is an ideal health drink.

The invention relates to an egg pudding made by egg liquid and a preparation technology for the egg pudding. The egg pudding is prepared by adding xylitol, a composite thickener, a composite water carrying agent, vanillin, juice and essence into cholesterol-removed egg pulp and skim milk powder which serve as main raw materials. The egg pudding comprises the following components in parts by weight: 70-110 parts of the egg liquid, 60-70 parts of the milk powder, 60-80 parts of the xylitol, 1-5 parts of the composite thickener, 1-4 parts of the composite water carrying agent, 655-735 parts of water, 70-75 parts of the juice, 3-5 parts of the vanillin and 0.3-0.5 part of the essence. The egg pudding is prepared by raw material mixing, fragrance enhancing, seasoning preparation, emulsification, homogenization, canning, sterilization and cooling, is rich in nutrition, tastes sour, sweet, delicious and clear and can be preserved for 12 months.

The invention discloses mountain pepper and konjac dried bean curd. The mountain pepper and konjac dried bean curd is prepared from the following raw materials in parts by weight: 140 to 150 parts of soybeans, 14 to 16 parts of apples, 7 to 8 parts of konjac powder, 2 to 3 parts of medlar, 1 to 2 parts of longan pulp, 2 to 3 parts of fig, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of hawthorn leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 1 to 2 parts of cherokee rose fruit, 2 to 3 parts of eucommia, 1 to 2 parts of basil, 1 to 2 parts of verveine, 2 to 3 parts of prepared rehmannia root, and 90 to 100 parts of fresh milk. The nutrition value of the dried bean curd is improved by adding the konjac and the milk into the dried bean curd, and the dried bean curd is chewy; the dried bean curd tastes good by adding enzymatic hydrolysate of the apples, tastes sour and hot by adding seasonings, such as mountain pepper and mature vinegar, and has a unique flavor; the traditional Chinese medicine healthcare components are added, so that the dried bean curd has the effects of reducing blood pressure, dispelling wind, improving eyesight, activating blood circulation to disperse stagnation, tonifying liver and kidney, strengthening spleen, stimulating appetite and relaxing bowels.

The invention relates to a preparation method of fermentation type black currant fruit vinegar and fruit vinegar beverage. The preparation method comprises the following steps: pulping black currant fruit and then carrying out enzymolysis with pectinase so as to obtain black currant juice; based on grape wine active dried yeast as a wine yeast, carrying out low-temperature alcohol fermentation; carrying out acetic acid fermentation with AS1.41 acetic acid bacteria so as to obtain the fermentation type black currant fruit vinegar; and adding raw materials such as a flavor agent, a sweetener, a sour agent, the black currant juice, oligosaccharide, purified water and the like in the fermentation type black currant fruit vinegar to prepare the black currant fruit vinegar beverage. The preparation method comprises the following process flows of selecting and washing the black currant fruits, washing and pulping, carrying out enzymolysis, filtering, conditioning components, carrying out alcohol fermentation, carrying out acetic acid fermentation to obtain the fermentation type black currant fruit vinegar, blending, homogenizing, filling, and sterilizing so as to obtain the black currant fruit vinegar beverage. The technical scheme provided by the invention is practicable; the produced fermentation type black currant fruit vinegar and fruit vinegar beverage are rich in fruit fragrance, good in taste and rich in nutrition. The process technique is simple, and is easy for industrial production.

The invention discloses an acetic acid type pickled Chinese cabbage composite leavening agent, a preparation method thereof and an application, and belongs to the technical field of vegetable processing. The acetic acid type pickled Chinese cabbage composite leavening agent mainly comprises bacterial powder and calcium chloride; and the bacterial powder consists of acetobacter pasteurianus, leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus brevis, lactobacillus buchneri and lactobacillus acidophilus. The leavening agent has the advantages of high activity, good taste, convenience in use and reliable quality. The viable count of the acetobacter pasteurianus, the leuconostoc mesenteroides, the lactobacillus plantarum, the lactobacillus brevis, the lactobacillus buchneri and the lactobacillus acidophilus reaches 1010cfu/g. After being fermented by the acetic acid type pickled Chinese cabbage composite leavening agent, Chinese cabbages contain lactic acid which tastes soft, and also contains flavor substances such as acetic acid tasting sour, and the taste of the Chinese cabbages which are fermented by the acetic acid type pickled Chinese cabbage composite leavening agent is the same with that of pickled Chinese cabbages which are fermented naturally by the traditional method.

The invention discloses a beetroot juice fermentation type sports beverage and a preparation method thereof, and belongs to the technical field of food beverages. The beetroot juice fermentation type sports beverage is prepared from 6-12 percent of beetroot juice fermentation liquid, 0.05-0.15 percent of sodium carboxymethyl cellulose, 0.08-0.14 percent of salt, 0.01-0.03 percent of citric acid, 2-4 percent of white granulated sugar, 2-4 percent of glucose, 0.05-0.20 percent of beta-cyclodextrin, 0.06-0.1 percent of ascorbic acid, 0.05-0.15 percent of essence and the balance of water. The preparation method comprises the following steps: performing blanching, digestion, filtration and centrifugation on beetroot to obtain beetroot juice; adjusting sugar degree and acidity, and then inoculating yeast and lactic acid bacteria; simultaneously performing alcoholic fermentation and lactic acid fermentation; inoculating acetic acid bacteria, and performing acetic fermentation; finally, performing suction filtration, mixing, sterilization, cooling and the like. The beetroot juice fermentation type sports beverage is good in color, tastes sour, sweet and delicious, is mild and thirst-quenching, and is rich in natural components such as sodium and potassium.

The invention discloses a method for making dragon fruit vinegar. The dragon fruit vinegar is characterized by being processed by the steps of raw material treatment, pulping, enzymolysis, sugaring, alcoholic fermentation, acetic fermentation, blending, homogenizing, canning and sterilization. The method has the beneficial effects that dragon fruits or dragon fruit leftovers are taken as raw materials, so that the utilization ratio of the dragon fruits is increased; pectinase is decomposed, more nutrients can be decomposed by dragon fruit peels, and high fructose corn syrup is added during blending, so that the fruit vinegar tastes sour and sweet, is unique in flavor and has long aftertaste. The fruit vinegar can be prepared into a beverage and be eaten as a seasoning, is various in eating ways, has the effects of increasing the bone density, promoting the growth of cell membranes, whitening and beautifying, and is a green and healthy seasoning as well as health-care food.

The invention discloses a method for preparing a seaweed and mung bean hypotensive drink. The method comprises the following steps of: pretreatment of raw materials, preparation of raw material extracting solutions, blending of the drink, filling and sterilizing the drink, and the like. Hypotensive foods such as sea weed, mung bean, kudzuvine root, hawthorn and Chinese wolfberry are taken as raw materials and subjected to pretreatment, the raw materials subjected to pretreatment are respectively extracted by a hot water refluxing method, extracting solutions are obtained, and the extracting amount of active ingredients in the raw materials is increased by the hot water refluxing extraction method; in seaweed pretreatment, an acetic acid soaking method and a tea water masking method coact for deodorization, the odor of the seaweed is avoided; moreover, the preparation process is simple, the preparation method is easy to operate; a sweetener, a sour agent and the like are blended, so that the mouthfeel of the drink is richer; and the prepared seaweed and mung bean hypotensive drink is a health food for hypertensives.

The invention relates to a blueberry pulp/juice acetic acid beverage and a preparation method thereof. The preparation method comprises the following steps: mixing a raw material liquid I with drinking water; and regulating the mixture with an edible acetic acid solution until the mass percent of acetic acid is 0.1-0.3%, wherein the raw material liquid I comprises the following components in percentage by mass: 45-85% of blueberry pulp, 0.3-1.5% of acidifying agent, 10-50% of sweetening agent, 0.005-0.55% of flavoring agent and 0.1-5% of stabilizing agent. The blueberry pulp/juice acetic acid beverage has high pulp content and natural color and is rich in nutrition as well as vitamins, acetic acid, organic acid and mineral substances; the dietary fiber content in the beverage is obviously increased, thereby being beneficial to the absorption of a human body; and the blueberry pulp/juice acetic acid beverage has dense fruit flavor, tastes pure, comfortable and palatable, is good in color, smell and taste, and can not go bad when stored for a long time at normal temperature. Thus, the blueberry pulp/juice acetic acid beverage is a new high-technology product rich in dietary fibers and nutrition.

Plant powder, plant bag, and dried plant are created with a wide range of various ingredients. Plant powder, plant bag, and dried plant are created comprising at least one plant ingredient, with at least one flavoring. At least one plant ingredient having nutrients including carbohydrates, vitamins, minerals, and antioxidants. At least one plant ingredient is in form selected from group consisting of plant powder, plant bag, and dried plant. At least one plant ingredient is selected from group consisting of herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin. At least one plant ingredient can further comprising addition of at least one nutritional ingredient, and at least one food additive. At least one flavoring is selected from group consisting of bland, sweet, sour, bitter, salty, spicy, and pungent.

The invention discloses a novel black and red Chinese wolfberry fruit compound fermented beverage and a preparation method thereof and belongs to the processing field of microbial fermentation technologies of foods. The preparation method mainly comprises the steps of pretreatment of raw materials, juicing, ultrasonic assisted chitosan immobilized complex enzyme treatment, filtration, pasteurization, primary fermentation of a lactic acid bacterium composite leavening agent, secondary fermentation with active dry yeast and acetic acid bacteria, saccharic acid blending, centrifugation, pasteurization, filling and finished beverage. The preparation method is simple in process and low in processing cost, the prepared beverage has the flavor of Chinese wolfberry fruits and also has the smell produced through Chinese wolfberry fruit, a pleasant mellow aroma and soft sour, so that the beverage has more delicate taste, has no bad odor, homogeneous color and luster and good nutritional health-care functions; the total acid of the beverage is 2.83%, pH is 3.70, the aqueous protein of plants is 2.83g/L, the total phenol is 38.17mg/L, the carotenoid is 35.67ug/L, the alcoholic strength is 1% or below, and bacteria and escherichia coli are not detected out.

The invention discloses a preparation method of a purple potato and lemon juice beverage. The preparation method comprises the following steps: mixing purple potato juice, lemon juice, dietary fiber and purified water according to a certain proportion, homogenizing, filtering and sterilizing to obtain the product. Organic acid in lemon juice is used to adjust acidity of the beverage, and lower molecular polysaccharide obtained by enzymolysis of starch and pectase in purple potato is used to adjust sweetness of the beverage without additional addition of cane sugar, sour additive or antiseptic. Citric acid, malic acid and vitamin C in lemon help extract and protect active ingredients such as natural anthocyanin and the like in purple potato, and nutrients are easier to absorb after purple potato undergoes cooking and enzymolysis. The beverage is dark purple in color, has pure refreshing lemon and mellow purple potato mouthfeel, has rich nutrients, and has effects of reducing blood press, reducing blood fat, assimilating cholesterol, preventing cardiovascular disease, enhancing immunity and the like.