13 results about "Taste sour" patented technology

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.

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 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 present invention relates to a novel probiotic beverage, Coconut Vinegar Kombucha, which combines the tangy flavor of kombucha with the distinctive taste of coconut vinegar. This beverage is made by fermenting a mixture of coconut vinegar, tea, sugar, kombucha culture, and natural fruit extracts. The fermentation process produces a tangy, effervescent drink that offers the health benefits of probiotics, antioxidants, and the unique properties of coconut vinegar. The resulting drink is not only flavorful but also provides a functional, gut-health-promoting alternative to traditional kombucha or vinegar-based drinks.

This invention relates to the field of hot pot food processing technology, specifically to a hard-block type original broth sour soup hot pot base and its preparation method. The base of this invention is made from an original broth fermentation matrix, a composite oil matrix, spices, seasonings, a composite solidification agent, and edible pure water. At the raw material end, the fruit and vegetable raw materials undergo low-temperature pre-enzymatic hydrolysis and two-stage filtration to obtain a fermented original broth paste, which is then combined with a compound oil of beef tallow, rapeseed oil, and lard, as well as a ternary composite solidification agent. Combined with a unique set of processes including mist spray pre-emulsification, segmented temperature control for aroma enhancement, gradient vacuum dehydration, and two-stage cooling and shaping, this invention abandons traditional artificial acidulants and relies on natural fruit and vegetable fermentation to provide mild organic acids, resulting in a mellow and natural flavor. The resulting hard-block base is well-formed, does not crack, and is not easily softened, leaked oil, or separated into oil and water under normal temperature and medium-high temperature environments. It has excellent storage stability, a high retention rate of natural flavor substances, and the soup base remains clear without bitterness or turbidity even after prolonged cooking.

This invention provides a coffee composition for extraction that, without the need for a special device such as an espresso machine, can reproduce the sweetness or crisp acidity and bitterness of espresso using only simple drip coffee brewing equipment. Furthermore, it allows one to enjoy the time spent brewing coffee. The coffee composition for extraction contains ground roasted coffee beans and instant coffee in a mass ratio of 3:7 to 8:2. After extraction with a solvent at 4 to 12 times the mass of the composition, solid-liquid separation is performed, and the liquid portion is used for drinking.

This invention relates to the field of food fermentation technology, specifically to a shrimp paste and flavor enhancement method based on the co-fermentation of glutinous rice. The method involves fermenting fresh shrimp to obtain a shrimp paste base, then mixing the shrimp paste base with fermented glutinous rice and co-fermenting it. The fermented glutinous rice is prepared by alcoholic fermentation of glutinous rice raw materials with yeast containing Rhizopus oryzae and Saccharomyces cerevisiae. This method significantly shortens the fermentation cycle and greatly improves the flavor quality of the shrimp paste, giving the product the potential to improve with age. It also significantly reduces unpleasant odors such as fishy smell, foul smell, soy sauce aroma, and salty aroma, while increasing acidity and richness, resulting in a fuller flavor profile and achieving a fundamental transformation from a single salty and savory flavor to a complex and multi-layered aroma.

This invention relates to the field of flavor technology, and particularly to an aerosol matrix composition and atomizing liquid. The aerosol matrix composition comprises lactic acid, leaf alcohol, raspberry ketone, butyric acid, and sucralose. In the technical solution provided by this invention, lactic acid and butyric acid are used as acidulants to stimulate salivary gland secretion; leaf alcohol and raspberry ketone are used as flavoring agents to enhance flavor perception and influence saltiness perception, making the saltiness more natural; sucralose is used as a sweetener to provide sweetness, and simultaneously works with the acidulants so that taste receptors in the oral cavity receive both sweet and sour signals, stimulating the salivary glands to secrete more saliva and amplifying the saltiness. Furthermore, the coexistence of sweetness and saltiness, with an appropriate amount of sweetness highlighting the saltiness, further enhances the saltiness sensation.

To provide a non-alcoholic beer-flavored beverage that excels in crisp bitterness and mild acidity. [Solution] A beer-flavored beverage having an alcohol content of less than 1.0 v / v% and a β-caryophyllene content of 1 mg / L or more.

The present disclosure generally relates to mogroside compositions useful for improving the flavor of certain fruit juice compositions that have certain undesirable flavors, such as excessive astringency, bitterness, or sourness, or insufficient sweetness or mouthfeel. In some embodiments, the mogroside composition is monk fruit juice or monk fruit juice concentrate. In some embodiments, the mogroside composition comprises mogroside V, and, optionally, one or more other naturally occurring mogrosides.

The present application relates to a kind of low-fat high-fiber stable salad dressing and its preparation method, belong to food seasoning technical field.The salad dressing is composed of vegetable oil, egg yolk liquid, egg white liquid, konjac gum, modified oat dietary fiber, oligosaccharide, sweetener, acidifier and water;Among them, the modified oat dietary fiber is prepared by cellulase and alpha-amylase complex enzymolysis, and the konjac gum and the modified oat dietary fiber are used to build water gel network, the egg white liquid microbubble after whipping is used as fat analog, and the vegetable oil is dispersed in the system in the form of small oil droplets.The fat content of the salad dressing prepared by the present application is reduced by 30%-50% compared with full-fat salad dressing, the dietary fiber content is high, there is no obvious stratification during storage at 4℃ for 180 days, the taste is fluffy and delicate, and the health and stability are considered, the existing low-fat salad dressing taste problem and the problem of insufficient stability are solved, and it is suitable for various catering scenes.