186 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.

The invention discloses a saliva collecting device which comprises a collecting head and a collecting tube, the collecting tube is detachably connected with the collecting head, the collecting head is of a flexible spherical structure with a hollow interior, a plurality of collecting holes are formed in the collecting head, the surface of the collecting ball is coated with edible sour stimulation liquid, and the collecting tube is connected with the collecting head. An arc-shaped liquid collecting disc is arranged at the position, close to the connecting position, of the collecting head, the collecting head is located on the inner side of the arc-shaped liquid collecting disc, a plurality of overflow holes are formed in the connecting position of the collecting head and the arc-shaped liquid collecting disc, a connecting piece is arranged on the side face of the collecting pipe and connected with a negative pressure suction device, and a liquid discharging opening is formed in the lower end of the collecting pipe. And a liquid discharge control valve is arranged at the liquid discharge port. The saliva collecting device has the advantage that saliva of a patient without autonomous consciousness can be conveniently collected.

The invention relates to the technical field of soft sweets, in particular to iron-rich nutritional soft sweets for improving iron-deficiency anemia and a preparation method of the iron-rich nutritional soft sweets. The iron-rich nutritional soft sweets capable of improving iron-deficiency anemia are prepared from the following raw materials in parts by weight: 12 to 18 parts of ferric pyrophosphate, 1.5 to 5 parts of vitamin C, 65 to 83 parts of gel, 3.5 to 7 parts of stevioside, 105 to 170 parts of white granulated sugar, 40 to 65 parts of maltitol, 20 to 50 parts of isomaltooligosacharide, 1 to 1.5 parts of beta-cyclodextrin, 30 to 50 parts of acidulant, 100 to 160 parts of fruit juice and 0.01 to 0.05 part of maltol. The prepared soft sweets are good in taste, proper in sweetness, relatively good in viscosity, good in chewiness and stable in quality, and iron-deficiency anemia can be effectively improved.

The invention discloses a stable buccal product based on pH regulator controlled release and a preparation method thereof, and relates to the technical field of nicotine buccal product preparation. The buccal product comprises the following components in parts by weight: 1-10 parts of a binder, 1-5 parts of a first filler, 2-5 parts of a wetting agent, 0.2-2 parts of a disintegrating agent, 1-2 parts of a pH regulator, 1-10 parts of nicotine ditartrate salt, 1-10 parts of nicotine resin, 30-50 parts of a second filler, 5-15 parts of a humectant, 0.3-1.5 parts of a sweetening agent, 0.5-5 parts of a cooling agent, 2-10 parts of a flavoring agent, 0.2-4 parts of an antioxidant and 1-5 parts of sodium chloride. And the pH regulator is carbonate. On the basis of the nicotine resin, the nicotine ditartrate salt which is comfortable in mouth feel and quick in head feeling is selected, meanwhile, the pH value of the buccal product powder is adjusted to be 6-6.5, and the technical effects of being stable in storage, free of sour taste, quick in head feeling and comfortable are achieved.

The invention discloses low-alcohol rose and litchi monascus rice wine and a making method thereof, and belongs to the technical field of food and beverage fermentation engineering. The rose and the litchi are organically combined with the monascus rice wine, the composite flavor of the rose and the litchi is given to the monascus rice wine, the defect that a traditional monascus rice wine body is prominent in sourness is overcome, and meanwhile the mood after drinking of the monascus rice wine can be relieved through the sedative effect of the rose and vitamin B in the litchi; in addition, polyphenol compounds, flavonoid compounds and vitamin C are introduced into the wine body, the polyphenol compounds in the roses and vitamin C antioxidant components in the litchis cooperate with each other, the antioxidant effect of the monascus rice wine is enhanced, damage caused by oxidative stress is reduced, and the health-care effect of the monascus rice wine is improved. The litchi is rich in vitamin C, so that the absorption of non-heme iron in the roses is effectively improved, the absorption rate of the iron element is improved, and the monascus rice wine also has an excellent anti-oxidation effect and an effect of promoting the absorption of the iron element.

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

The invention discloses a preparation method of Kangpu tea, and belongs to the field of fermented food. The method comprises the following steps: S1, preparing a yerba mate tea solution from yerba mate tea leaves; and S2, fermenting by taking the yerba mate tea solution as a substrate. The Yerba mate kangpu tea obtained by the preparation method has higher total phenol content, can provide more antioxidant substances for human bodies, and has richer fresh tartaric acid flavor in the flavor level.

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.

There has been demand for a beer-flavored beverage having a good aroma and imparting little excessive irritation caused by an alcohol. Further, there has been demand for a beer-flavored beverage that can also impart mild sourness while having a clean taste.

An object of the invention is to provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v / v), which is excellent in robust feeling of drinking, excellent in sweetness in harmony with sourness, and has beer-like flavor. The means for solving the problems is a beer-taste fermented malt beverage containing a wort fermented liquid, having a real extract concentration of 3.5% (w / w) or more, and an alcohol concentration of less than 1% (v / v).

To provide a roasting device and control program capable of creating the flavor that becomes the base of a roasted object and creating the flavors corresponding to the roasting level.SOLUTION: In a roasting device which can select one from multiple roasting levels, a control device controls the roasting operation on the basis of a roasting profile consisting of the first stage where the temperature change over time is the same regardless of the roasting level and the second stage where the temperature change over time varies according to the roasting level. During the process of roasting a roasted object, various chemical reactions occur, and flavors such as acidity, umami, and richness are created. By providing the first stage, the basic flavors required for the roasted object can be created and the foundation of the taste can be formed even when any roasting level is selected. In the second stage, by adding the flavors corresponding to the roasting level to the taste that becomes the foundation, the roasted object with excellent flavors can be obtained.SELECTED DRAWING: Figure 4

To provide a technique for reducing undesirable sourness generated during long-term storage in a food composition containing acetic acid.SOLUTION: Provided is a food composition that fulfills the following requirements (i) and (ii): (i) the content of acetic acid is 2 mass% or more; (ii) the proportion of the content (mass ppm) of pyroglutamic acid to the content (mass%) of acetic acid is 70 or less.SELECTED DRAWING: None

To provide a coffee composition for extraction capable of reproducing sweetness such as espresso and sharp acidity and bitterness by using a simple instrument such as those used for brewing a drip coffee without using a special machine such as an espresso machine, and providing enjoyable time when coffee is brewed. A coffee composition for extraction, comprising ground roasted coffee beans and instant coffee such that the mass ratio of the ground roasted coffee beans to the instant coffee is 3: 7 to 8: 2. The composition is extracted with a solvent of 4 to 12 mass times the composition followed by solid-liquid separation, and the liquid portion is subjected to drinking.

The invention relates to a mineral concentrated solution for coffee brewing and a preparation method thereof, and aims to solve the problems that existing water treatment equipment is not portable and unstable in water quality. The concentrated solution is composed of calcium chloride, magnesium chloride, sodium chloride and potassium chloride, and the concentration range is 100,000 ppm to 400,000 ppm. By adding the mineral substances into purified water or distilled water in proportion, the content and proportion of the mineral substances in the brewing water can be accurately controlled, and the hardness of the water reaches 50-70 ppm, so that the sourness, sweetness and fragrance of coffee are improved. The concentrated solution is convenient to carry and store, simple and convenient to use and suitable for coffee brewing in various occasions, and the consistency and improvement of the flavor of coffee are ensured.

The invention discloses an acidic high-content collagen beverage, which is prepared from the following raw materials in percentage by mass: 30 to 34 percent of collagen peptide, 8 to 12 percent of collagen tripeptide, 0.05 to 0.3 percent of elastin peptide, 0.01 to 0.05 percent of hyaluronic acid, 0.1 to 0.3 percent of grape seed extract, 0.05 to 0.1 percent of xylooligosaccharide, 0.01 to 0.03 percent of sweetening agent, 0.8 to 1.5 percent of acidulant and the balance of water. The pH value of the acidic high-content collagen beverage is less than or equal to 4.6. The acidic high-content collagen beverage disclosed by the invention has the characteristics of excellent taste, high collagen content, acidity, no bad flavor and stable quality.

To provide a beverage having reinforced juicy acid taste and genuine taste of a pickled plum, a beverage producing method, and a beverage flavor improving method.SOLUTION: A beverage has an acid degree of 0.1 g / 100 mL or more, and has a content of benzaldehyde of 0.1 ppm or more and a content of menthol of 0.001 ppm or more. A beverage producing method includes a step of setting an acid degree at 0.1 g / 100 mL or more, setting a content of benzaldehyde at 0.1 ppm or more and setting a content of menthol at 0.001 ppm or more. A beverage flavor improving method for reinforcing juicy acid taste and genuine taste of a pickled plum includes a step of setting an acid degree at 0.1 g / 100 mL or more, setting a content of benzaldehyde at 0.1 ppm or more and setting a content of menthol at 0.001 ppm or more.SELECTED DRAWING: None

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 a composition for preparing a traditional Chinese medicine granule mimetic agent, which is prepared from the following components in percentage by mass: 96.30 to 99.12 percent of filling agent, 0.08 to 0.7 percent of coloring agent, 0.3 to 1.0 percent of flavoring agent and 0.5 to 2 percent of suspending aid, and the sum of the mass percent of the components is 100 percent. Wherein the filler is selected from dextrin and / or soluble starch; the coloring agent is selected from one or more of indigo pigment, brilliant blue pigment, sunset yellow pigment, lemon yellow pigment and carmine; the flavoring agent comprises a bitter agent, a sweetening agent, an acidulant and essence; the suspending aid is sodium carboxymethyl cellulose; the traditional Chinese medicine granules are radix scutellariae, scalded semen armeniacae amarae, platycodon grandiflorum, liquorice, radix peucedani and radix bupleuri. The invention also provides an apricot-baical skullcap root cough-sensitive granule simulation agent and a preparation method thereof. The mimetic agent provided by the invention has high similarity with new traditional Chinese medicine class I new medicine Xiangqin cough-sensitive granules, can effectively prevent bias or blurring in a clinical test, and ensures smooth development of the clinical test.

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 amino acid yoghurt cream cake which is composed of a cake body, yoghurt cream and a decorative material, and the yoghurt cream comprises water, fully hydrogenated vegetable oil / refined vegetable oil, yoghurt, glucose, glucose syrup, whey powder, white granulated sugar, concentrated whey protein, maltodextrin, yoghurt powder, milk powder and an emulsifier in percentage by mass. A thickener and an acidity regulator. Wherein the emulsifying agent is prepared from lecithin, polysorbate, mono / diglycerol fatty acid ester and polyglycerol fatty acid ester. According to the present invention, the yogurt, the yoghurt powder, the milk powder, the whey powder, the concentrated whey protein and other components are added to the cream component so as to provide rich amino acids, the fresh sour taste, the rich probiotics and the milk flavor for the cake or the cream, and the nutritional components of the cake are increased; the compound emulsifier, the thickening agent and the acidity regulator are applied to the yogurt cream together, so that the whipping performance can be remarkably improved, the whipping rate is up to 3.5, and the stability is good after the yogurt cream is refrigerated for 72 hours.

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 belongs to the technical field of food processing, and particularly relates to pre-prepared fruit and vegetable sour soup braised crayfish, fruit and vegetable sauce and a production method of the pre-prepared fruit and vegetable sour soup braised crayfish. The preparation method comprises the following steps: mixing 15%-17% of rumex hanus, 20%-25% of passion fruits, 18%-20% of steamed pumpkins, 6%-7% of small lime, 15%-17% of carambola and 15%-17% of lemons according to the total weight of the fruit and vegetable sauce, crushing the mixture into paste, and frying the paste at 115-125 DEG C for 8-10 minutes; 0.5%-1% of table salt is added in the stir-frying process to form homogenized fruit and vegetable sauce with the pH value of 3.8-4.2, and then the fruit and vegetable sauce is used for producing the pre-prepared fruit and vegetable sour soup braised crayfish. According to the production method, local fresh fruits and vegetables in Hainan are adopted to prepare the instant sour fruit and vegetable sauce, so that the problems of fruit and vegetable skin shrinkage, water loss, core vitamin content attenuation and the like caused by transportation of fresh fruits and vegetables from other places are avoided; meanwhile, flavor upgrading and efficiency improving of the crayfish dish are achieved, and the method is particularly suitable for the scenes of chain catering and industrial production of the crayfish, the crabs, the shellfish, the fish, the bullfrog, the chicken and the beef braised with the sour soup and the oil by the prefabricated dishes.

The invention discloses red date table vinegar and a preparation method thereof.The preparation method of the red date table vinegar mainly comprises the processes of precooking, enzymolysis, alcoholic fermentation and acetic fermentation, the red date table vinegar is mainly composed of red dates, water, pectinase and a leavening agent, and the leavening agent comprises saccharomycetes and lactic acid bacteria used for alcoholic fermentation and acetic bacteria used for acetic fermentation. The preparation process and formula of the red date table vinegar are optimized and improved by taking the total acid as an evaluation index, the red date table vinegar which is soft in sourness, mellow and fragrant, pure in color and luster and fragrant in sourness is finally obtained, the problems that the quality of a product obtained by an existing red date table vinegar preparation method is unstable, and the safety cannot be guaranteed are solved, and the production cost is reduced. And support is provided for large-scale production of the red date table vinegar.

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 relates to the technical field of food processing, and discloses pericarpium citri reticulatae soda water and a preparation method thereof, and the pericarpium citri reticulatae soda water comprises the following components by volume percent: 0.8-1.5% v / v of pericarpium citri reticulatae extracting solution; a natural sweetener 5-7 degree Bx; 0.3% w / v to 0.8% w / v of an acidulant; the balance of carbonated water; the content of hydroxypropyl-beta-cyclodextrin is 0.02 to 0.05 percent w / v; the headspace in the bottle is filled with nitrogen / carbon dioxide mixed gas with the volume ratio of 6: 4-8: 2; 0.3-0.8% w / w of time controlled release microspheres comprising an acid controlled release shell layer and a sweet controlled release core layer; 0.06% w / v to 0.15% w / v of mineral salt; pH response ink is printed on the bottle body, and an NFC temperature and humidity sensor is integrated on the bottle cap. Volatile components of the pericarpium citri reticulatae are locked through a gas phase-liquid phase synergistic stabilization technology, progressive sweet and sour release is achieved by combining core-shell controlled release microspheres, the flavor durability is remarkably prolonged, and the taste layering sense is improved; meanwhile, based on an intelligent monitoring system and a closed-loop production process, the shelf life is accurately predicted, the production energy consumption is optimized, and a technical system with triple synergistic interaction of flavor, quality and process is formed.

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.