94 results about "Taste sour" patented technology

The invention relates to the field of microorganisms, and discloses an aspergillus cristatus strain and application thereof. The preservation number of the aspergillus cristatus provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No.41727. The aspergillus cristatus provided by the invention can produce chymosin at high yield, has excellent curding activity and relatively low proteolytic activity, and can reduce the bitter taste of dairy products and improve the yield; the aspergillus cristatus provided by the invention not only can shorten the fermentation time of the dairy product, improve the cream flavor of the dairy product, reduce the peculiar smell of the dairy product, balance the sourness and sweetness of the dairy product and improve the cinnamon flavor, but also has intestinal colonization ability, and has the potential of improving the flavor level of the dairy product and becoming intestinal probiotics.

To provide: a food or beverage that contains a compound represented by structural formula (1) but can suppress the sourness of the compound; a sourness suppressant for the compound represented by structural formula (1) in a food or beverage; and a method for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage.SOLUTION: A food or beverage contains a compound represented by structural formula (1), and a protein, where the content of the compound represented by structural formula (1) in the food or beverage is 0.001-0.05% (w / w or w / v), and the content of the protein in the food or beverage is 0.08-30% (w / w or w / v).SELECTED DRAWING: None

To provide a beverage with an enhanced pleasant sour aftertaste, a method for producing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage of the present invention contains sotolon and furaneol. The beverage of the present invention contains ethanol. The beverage of the present invention has a sotolon content of 0.25 to 8.00 ppm. The beverage of the present invention has a furaneol content of 0.50 to 8.00 ppm. The beverage of the present invention has an acidity of 0.20 to 2.00 g / 100 mL.

The invention relates to the technical field of tipping paper for cigarettes, in particular to flavoring and flavoring tipping paper and a preparation method thereof.The flavoring and flavoring tipping paper comprises a base material and a gloss oil layer arranged on the base material, and the gloss oil layer is formed by printing composite gloss oil on the base material; the compound gloss oil is prepared from the following components in parts by mass: 3 to 5 parts of 2-nonyl alcohol, 3 to 5 parts of hexyl acetate, 5 to 10 parts of isoamyl butyrate, 10 to 15 parts of isoamyl isovalerate, 5 to 10 parts of leaf alcohol, 7 to 10 parts of leaf acetate, 2 to 5 parts of acetic acid, 2 to 5 parts of diethyl malate, 35 to 63 parts of ethanol, 2 to 8 parts of sweetening agent, 10 to 20 parts of acidulant, 1 to 5 parts of vitamin and 65 to 86 parts of water-based gloss oil. The sour agent, the sweetening agent and the vitamins are further introduced through aroma components of specific types and proportions, the taste level can be enriched, harmful substances in smoke can be neutralized in the cigarette smoking process, and the smoking experience of consumers is improved.

The invention discloses a Chinese yam cake with a compound sour system for synergistically activating salivary amylase and a preparation method thereof. The Chinese yam cake comprises the following raw materials: Chinese yam, konjaku flour or oligosaccharide, a sweetening agent, a gelling agent, malic acid, citric acid, hawthorn, dark plum and water. The main structure matrix is jointly constructed by Chinese yam powder, konjaku flour / oligosaccharide and gels to form a cake body base; a composite sour system is uniformly distributed in a gel network, a complementary system is formed through superposition of various organic acids, and the composite sour system has good buffer capacity, can maintain weak acidic pH in the oral cavity and activate the activity of alpha-amylase without inhibition, and is different from the problem that a single acid system is prone to'excessive acid 'enzyme inhibition; and an optimal reaction microenvironment is provided for salivary enzyme activity, and multi-level taste experience is also provided. The gel characteristics of Chinese yam mucoprotein and oligosaccharide are fused to form a sour slow-release matrix, so that sour release presents a dynamic curve of front fast-middle stable-rear slow, the flavor release time is prolonged, and the continuous perception of the oral cavity is enhanced. The enzymatic reaction in the oral cavity is prolonged.

The invention discloses an acidic emulsified liquid seasoning, and relates to a low-calorie sesame-containing acidic emulsified liquid seasoning, and although the acidic emulsified liquid seasoning does not contain cane sugar, the strong and mellow sesame flavor can be felt. The present invention relates to an acidic emulsified liquid seasoning which does not contain sucrose and contains sesame, edible fat and oil, an emulsifier and a sour material. In addition, the acidic emulsion liquid seasoning according to the present invention is characterized by further comprising an ethyl 3-hexenoate (Ethyl 3-hexenoate).

To provide a technology for suppressing unpleasant sourness that occurs in a food composition containing acetic acid when stored for a long period of time. [Solution] A food composition that satisfies the following requirements (i) and (ii). (i) The acetic acid content is 3.0% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

The invention discloses sliced luncheon meat obtained through synergistic step-by-step fermentation of saccharomyces cerevisiae and lactobacillus plantarum and a preparation method of the sliced luncheon meat. The raw materials of the luncheon meat comprise pig hind leg meat, pig back fat, soybean protein isolate, konjac glucomannan, salt, sugar, monascus red, composite phosphate, sodium nitrite, spice powder and ice water. The preparation method comprises the following steps: taking raw material meat, unfreezing, trimming, mincing, stirring, pickling, fermenting with saccharomyces cerevisiae, vacuum chopping, vacuum rolling, fermenting with lactobacillus plantarum, filling, sterilizing, slicing, packaging and performing secondary sterilization. The saccharomyces cerevisiae CMRC 1S (CGMCC No. 30797) and the lactobacillus plantarum CMRC 1L (CGMCC No. 32440) with the preservation number are adopted for step-by-step fermentation, and the two strains have a synergistic effect through process regulation and control, so that the flavor level of the product is effectively enriched, a unique flavor integrating mellow fragrance, ester fragrance and soft sour is formed, and meanwhile, the texture, slicing property and microbial safety of the product are improved.

The invention discloses an acidic emulsified liquid seasoning, and relates to a sesame-containing acidic emulsified liquid seasoning which can still feel mellow sesame flavor after being stored for a certain period after being manufactured. The present invention relates to an acidic emulsified liquid seasoning containing sesame, edible oil, an emulsifier and a sour material. The acidic emulsified liquid seasoning provided by the invention is characterized in that the acidic emulsified liquid seasoning also contains 2-hexanone (2-Hexanone).

The invention discloses a pH sensitive berberine hydrochloride solid dispersion which comprises berberine hydrochloride, a pH sensitive polymer and a plasticizer, the mass ratio of the berberine hydrochloride to the pH sensitive polymer is 1: (1-9), and the pH sensitive polymer is dissolved in a solution with the pH larger than 5.5. The pH-sensitive polymer is used as a carrier material of berberine hydrochloride, the dissolution of berberine hydrochloride in gastric juice can be inhibited by forming a charge-assisted hydrogen bond between the pH-sensitive polymer and berberine hydrochloride, and the pH-sensitive polymer can be quickly dissolved in a solution with the pH being greater than 5.5, so that quick release in intestinal tracts can be realized; therefore, the absorption of the medicine in the intestinal tract is improved, and the bioavailability is further improved. Meanwhile, the flavoring agent is also added, the bitter taste is mixed through competition between the sour taste of the flavoring agent and a bitter taste receptor, the pH of oral saliva is adjusted, the dissolution of berberine hydrochloride in the oral cavity is further inhibited, and a good taste masking effect is achieved.

The invention discloses probiotic fermented litchi juice as well as a preparation method and application thereof, and relates to the technical field of probiotic fermentation. The probiotic fermented litchi juice disclosed by the invention is prepared by taking fresh litchis as a raw material and fermenting the fresh litchis by using lactobacillus mucilaginosus NCU326. The invention also provides application of the probiotic fermented litchi juice in preparation of drugs for preventing and / or improving nerve injury. The probiotic fermented litchi juice disclosed by the invention is excellent in flavor, coordinated in nutrition, unique in fermentation flavor, soft in sourness and pleasant in fragrance (a lot of olefinic terpenoids and aldehyde compounds are degraded, and the contents of alcohol, ketone, ether and acid compounds are obviously increased), and the litchi beverage fermented by NCU326 is rich in nutrients, rich in nutrients, rich in nutrients, rich in nutrients, rich in nutrients, rich in nutrients, and rich in nutrition. The survival rate of human neuroblastoma SH-SY5Y cells damaged by 1-methyl-4-phenylpyridine ions (MPP +) can be remarkably increased, and the compound has certain potential in the aspect of improving nerve injury, so that the compound can be used for preparing the medicine for preventing and / or improving nerve injury.

The invention discloses a compound-taste lemon black tea beverage formula capable of balancing the sour-sweet ratio and the tea astringency. The compound-taste lemon black tea beverage formula consists of high fructose corn syrup, BS921 instant black tea powder, green spring lemon normal juice, table salt, citric acid monohydrate, malic acid, sodium citrate, potassium sorbate, sodium cyclamate, acesulfame potassium, aspartame, caramel color, sunset yellow, vitamin C, CJ9433 black tea essence, CJ9183 lemon essence and purified water. By constructing a four-dimensional balance model of a sweet gradient system, a sour buffer system, an astringent inhibition system and a color and aroma stabilizing system, the problems that existing lemon black tea is unbalanced in sour-sweet ratio, heavy in astringent taste, thin in taste and poor in stability are solved. Through the synergistic effect of the compound sweetening agent and the sour buffer salt, the product is palatable in sourness and sweetness, mellow in tea fragrance, free of bitter and astringent aftertaste, full in compound taste and good in shelf life stability.

This invention relates to the field of dairy product technology, and more particularly to a taurine-flavored semi-solid dairy product. The semi-solid dairy product comprises: taurine, a sweetener, and an acidulant; the taurine content is 12-26 mg / 100g; the mass ratio of the sweetener to the acidulant is (24-43):(0.5-2). The sweetener includes granulated sugar, glucose, and fructose syrup; the acidulant includes citric acid monohydrate, sodium citrate, and lactic acid. This invention obtains a semi-solid dairy product with a prominent taurine flavor by combining specific sweeteners, acidulants, and taurine, wherein the milk flavor and taurine flavor are harmonious, uniform, and stable. The semi-solid dairy product provided by this invention has a superior taurine flavor and stable product form, which is of great significance for improving the flavor value of dairy products.

Rosa roxburghii tratt and stauntonia chinensis are used as main raw materials, and the rosa roxburghii tratt and the stauntonia chinensis are subjected to pretreatment, color and brittleness protection, sugaring dehydration and low-temperature fermentation to obtain the rosa roxburghii tratt and stauntonia chinensis compound enzyme preserved fruit. Organic acid contained in the stauntonia chinensis can effectively stabilize degradation of vitamin C in the rosa roxburghii tratt fruits, the retention rate of the vitamin C in the final product is increased by 25-30% compared with that of single preserved rosa roxburghii tratt fruits, on the other hand, papain in the stauntonia chinensis can be released by utilizing an enzyme fermentation technology, rosa roxburghii tratt fruit tannin can be decomposed, the tannin content of the final product is reduced from 1.5-1.8% to 0.4-0.6%, and the content of the finished product is reduced from 1.5-1.8% to 0.4-0.6%. The astringent taste of the roxburgh rose and the sour taste of the stauntonia chinensis can be balanced through compound fermentation of the roxburgh rose and the stauntonia chinensis, ester substances are generated, the preserved fruit is endowed with unique flower and fruit fragrance, the synergistic effect is achieved, and a new way is provided for deep processing and utilization of the stauntonia chinensis and the roxburgh rose.

The objective is to provide a beverage with an enhanced pleasant acidic aftertaste, a method for manufacturing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage according to the present invention contains sotolon and furaneol. The beverage according to the present invention also contains ethanol. The sotolon content of the beverage according to the present invention is 0.25 to 8.00 ppm. The furaneol content of the beverage according to the present invention is 0.50 to 8.00 ppm. The acidity of the beverage according to the present invention is 0.20 to 2.00 g / 100 mL.

The invention discloses a preparation method for optimizing the flavor of illicium verum wine through synergy of biotransformation and alcohol reduction, and belongs to the technical field of wine preparation. The method comprises the following steps: mixing illicium verum essential oil, a sugar donor, an immobilized enzyme preparation and a wine base, and catalyzing ethanol and the sugar donor to generate glucoside conversion reaction by using alpha-glucosidase under a control condition. The immobilized enzyme preparation is prepared by taking nano cellulose as a core carrier, coating the core carrier with hydrophilic polymer polyvinyl alcohol (PVA) to form a shielding layer, modifying chitosan, crosslinking and activating dialdehyde starch, and covalently coupling glycosidase. By utilizing the synergistic effect of enzymatic glucoside conversion and physical volatilization, the alpha-ethyl glucoside with a healthy function is generated while the alcoholic strength is reduced, and acetic acid accumulation caused by traditional oxidative alcohol reduction is avoided; meanwhile, the PVA hydrophilic shielding layer effectively blocks non-specific adsorption of the carrier to the hydrophobic star anise essential oil, so that the retention rate of flavor substances is increased, and the problems of boring flavor and rancidity of mouth feel are solved.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

To provide an alcoholic beverage which does not have excessive sour taste and sweet taste and to which robust drinking feeling is imparted SOLUTION: An alcoholic beverage comprising sweet components, sour components, and α - pinene or β - pinene, and having an extract content of 3.0 degrees or less, wherein the sugar-acid ratio is 2 to 18, and the total content of α - pinene and β - pinene relative to the total amount of the alcoholic beverage is 0. 1ppm or more.SELECTED DRAWING: None

The invention discloses a preparation method of composite nutritional fermented soybean milk. The preparation method comprises the following steps: raw material pretreatment and enzymolysis, nutrition compounding, composite microbial inoculum fermentation, after-ripening and flavor blending. According to the preparation method of the compound nutritional fermented soybean milk, macromolecular proteins and adverse factors in the soybean milk are effectively decomposed through a compound enzymolysis technology, the beany flavor and the astringent taste are fundamentally relieved, a product substrate is purer and finer, and by combining subsequent stepped variable-temperature fermentation and blending of natural fruit and vegetable pulp, the taste of the soybean milk is improved. The product is endowed with rich-level, soft and mellow fermented frankincense and natural fruity flavor, the abrupt feeling caused by single sourness and artificial essence is avoided, and natural coordination of flavor and mellow and smooth taste are realized.

This invention belongs to the field of functional food processing technology, specifically relating to a low-GI composite gel food prepared using konjac flour and *Auricularia auricula-judae* polysaccharide, and its preparation method. This invention provides a low-GI konjac-*Auricularia auricula-judae composite gel food, comprising, by weight: 0.8-1.5 parts konjac flour, 0.5-2.0 parts *Auricularia auricula-judae* polysaccharide micropowder, 3-8 parts erythritol, 0.1-0.3 parts compound gelling agent, 0.05-0.15 parts acid / buffer system, and 100 parts water. This invention, through specific proportions and process conditions, enables the konjac flour and *Auricularia auricula-judae* polysaccharide micropowder to work synergistically, improving the problems of easy water separation, hard texture, and poor storage stability in traditional konjac gel foods. The results of the examples show that the product prepared by this invention has a low water separation rate, good elasticity, and a low GI value.

The invention relates to a flavor beverage capable of improving sleep and a preparation method thereof. Every 50ml of the flavored beverage comprises the following raw materials: a functional agent, a sweetening agent, an acidulant, a stabilizing agent and a solvent, the functional agent is prepared from 100 to 150 mg of gamma-aminobutyric acid, 2.5 to 3.5 g of resistant dextrin, 8 to 12 mg of long pepper extract powder, 6 to 10 mg of ginger extract powder, 12 to 18 mg of EGCG, 0.6 to 1.0 mg of L-phenylalanine compound, 3.0 to 4.5 mg of vitamin B6 and 1.5 to 2.25 mg of vitamin B2; the sweetening agent is prepared from 2.0 to 3.0 g of high fructose corn syrup, 0.4 to 0.6 g of fructose, 2.5 to 3.5 mg of acesulfame potassium and 1.2 to 1.8 mg of aspartame; the sour agent is prepared from 25 to 35 mg of vitamin C, 20 to 30 mg of citric acid and 3 to 5 ml of natural flavor extracting solution; the stabilizing agent is prepared from 5.0 to 7.0 mg of xanthan gum and 4.0 to 6.0 mg of glycerin monostearate; the solvent is purified water, and the total volume is 50ml; wherein the purity of the gamma-aminobutyric acid is greater than or equal to 99%, the piperine content in the long pepper extract powder is greater than or equal to 5%, and the gingerol content in the ginger extract powder is greater than or equal to 1%. The flavor beverage capable of improving sleep provided by the invention can mildly help sleep, and is high in bioavailability, healthy in taste, strong in stability, free of melatonin dependence and easy in mass production.

The invention discloses a simplified process for preparing a prebiotic beverage by taking a sweetening agent and an acidulant as extraction reagents to hydrolyze plant polysaccharide and directly taking an extraction filtrate as a base material, and belongs to the technical field of functional beverage preparation. The method comprises the four steps of reagent screening, extraction, blending and sterilization, wherein firstly, a sweetening agent and an acidulant which are allowed to be used in beverage production are adopted for preparing an extraction reagent; mixing with sand-fixing plant pennisetum sinese powder, extracting at 121 DEG C, and filtering to obtain filtrate; adjusting the flavor of the filtrate; and finally, filling and sterilizing to prepare the functional beverage which is rich in polysaccharide and polyphenol prebiotics and is sour, sweet and delicious. According to the invention, a food additive is adopted to replace a traditional chemical extraction solvent, and low-cost raw materials and a low-investment production process are integrated, so that the functional beverage with targeting intestinal health and coping with high-incidence metabolic diseases is provided, meanwhile, the remarkable price competitiveness of the product is maintained, and the synergistic improvement of economic value, nutritional support and ecological benefits is promoted.

The invention discloses an acidic emulsified liquid seasoning, and relates to a sesame-containing acidic emulsified liquid seasoning which can still feel mellow sesame flavor after being stored for a certain period after being manufactured. The present invention relates to an acidic emulsified liquid seasoning containing sesame, edible oil, an emulsifier and a sour material. In addition, the acidic emulsion liquid seasoning provided by the invention is characterized in that the acidic emulsion liquid seasoning also contains 3-mercapto-2-butanone (3-Mercapto-2-butanone).

To provide a novel taste evaluation system and a taste evaluation method for assessing taste interactions arising from a combination of bitterness of an active ingredient contained in an oral pharmaceutical preparation and flavorings and sweeteners.SOLUTION: A taste evaluation system for an oral pharmaceutical preparation according to one embodiment of the present invention includes an input layer that measures actual measured values of saltiness, sourness, sweetness, umami, and bitterness generated from an active ingredient, flavorings, and sweeteners contained in the oral pharmaceutical preparation, an intermediate layer that calculates analyzed values of saltiness, sourness, sweetness, umami, and bitterness generated by interactions between the active ingredient and the flavorings and sweeteners by means of a neural network trained using actual performance values of arbitrary flavorings and sweeteners as teacher data based on the measured values, and an output layer that outputs the analyzed values.SELECTED DRAWING: Figure 2

The invention discloses an acidic emulsified liquid seasoning, and relates to a low-calorie acidic emulsified liquid seasoning containing sesame, and although the calorie of the acidic emulsified liquid seasoning is low, the acidic emulsified liquid seasoning can feel strong and mellow sesame flavor. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less and containing sesame, edible fat and oil, an emulsifier, and a sour material. The acidic emulsified liquid seasoning provided by the invention is characterized in that the acidic emulsified liquid seasoning also contains 2-hexanone (2-Hexanone).

The invention discloses a method for preparing a rice enzyme through fortified fermentation of Gluconobacter freundii, and belongs to the technical field of microorganisms. The rice enzyme prepared by adopting the method provided by the invention is relatively high in protein content, rich in various amino acids, B vitamins and organic acids, higher in nutritional value than a purely blended sour soup base, and capable of stimulating appetite and tonifying spleen, and the organic acids generated by fermentation can stimulate saliva and gastric acid secretion, enhance appetite and contribute to digestion, and the attention is gradually increased. Therefore, the special fermentation inoculant and process parameters suitable for the rice enzyme process are obtained, the fermentation efficiency is greatly improved, the flavor and safety are improved, the loss is reduced, the production cost is reduced, and basic theory and data reference are provided for standardized production of rice enzymes.

The invention provides healthy and nutritional dregs vinegar and a preparation process thereof, and relates to the technical field of food fermentation. The preparation method comprises the following steps: S1, steaming rice, spreading, cooling to room temperature, mixing with distiller's yeast, and carrying out primary fermentation to obtain rice dregs A; s2, steaming hyacinth beans, pulping, mixing with the rice dregs A, and carrying out secondary fermentation to obtain rice dregs B; s3, mashing the fresh olive fruits, adding table salt, and performing sealed pickling to obtain olive sauce; and S4, mixing the olive sauce with the rice dregs B, carrying out third fermentation to obtain fermented vinasse, and adding water and seasonings to prepare the vinasse vinegar. The rice, the red hyacinth beans and the olive sauce are adopted as raw materials and fermented to prepare the dregs vinegar, so that the loss of nutrient substances can be reduced, and the dregs vinegar is rich in nutrient substances such as amino acid and VB6, has an anti-oxidation effect and is nutritional and healthy. The dregs vinegar is naturally fermented to generate the sourness of plant acid and vinasse fragrance, does not need additional addition of exogenous vinegar raw materials such as white vinegar and fruit vinegar, is mild, smooth, non-irritant and non-bitter, is friendly to intestines and stomach, is easier to absorb and utilize, and is highly accepted by consumers.

The invention provides a multi-flavor powdered sugar composition, a preparation method and application in preparation of DIY candies, and relates to the technical field of candies. The multi-flavor powdered sugar composition comprises flavored powdered sugar and basic forming powdered sugar, the flavored powdered sugar comprises white granulated sugar, fruit and vegetable extracts, sucralose, an acidulant and color-rich ingredients, and the basic forming powdered sugar comprises cured starch, white granulated sugar, oyster shell powder, sodium alginate and edible essence. Wherein the cured starch is prepared through the steps of compound enzyme enzymolysis, gelatinization, acetylated distarch phosphate microwave modification, spray drying and the like. The composition disclosed by the invention can be used for preparing personalized candies through simple cold water operation, does not need a complex process, has the characteristics of high forming speed, good finished product shape, low sand return rate and good sense, can meet the DIY (do it yourself) requirements of consumers such as children and the like, and fills the market blank.

The invention discloses an acidic emulsified liquid seasoning, and relates to a low-calorie sesame-containing acidic emulsified liquid seasoning, and although the acidic emulsified liquid seasoning does not contain cane sugar, the strong and mellow sesame flavor can be felt. The present invention relates to an acidic emulsified liquid seasoning which does not contain sucrose and contains sesame, edible fat and oil, an emulsifier and a sour material. In addition, the acidic emulsion liquid seasoning according to the present invention is characterized by further containing 2-hexanol (2-Hexanol).

The objective is to provide a beverage with an enhanced pleasant acidic aftertaste, a method for manufacturing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage according to the present invention contains sotolon and furaneol. The beverage according to the present invention also contains ethanol. The sotolon content of the beverage according to the present invention is 0.25 to 8.00 ppm. The furaneol content of the beverage according to the present invention is 0.50 to 8.00 ppm. The acidity of the beverage according to the present invention is 0.20 to 2.00 g / 100 mL.