58 results about "Taste sour" patented technology

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 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 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.

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

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 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).

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.

The invention relates to a production process for improving muddy flow of Sichuan bran vinegar. The production process comprises the following steps: treating raw materials; controlling ingredients: controlling the total percentage of each component of the solid-state fermentation ingredients according to the change of external temperature and humidity; carrying out solid acetic fermentation, and simultaneously carrying out saccharification, alcoholization and acetification during the period; spraying vinegar; boiling and ageing; wherein after boiling and ageing, the step further comprises the step of adding acid protease to treat the bran vinegar based on an optimization result of the acid protease to the bran vinegar. According to the process disclosed by the invention, the muddy factors are removed through a whole-process collaborative design of source control, intermediate separation and tail end stabilization. Aiming at protein, starch, metal ions and other key muddy components, the problem of abiotic muddy return is solved through multi-step targeted intervention. While the shelf life is remarkably prolonged and the precipitation amount is reduced, the inherent flavor and sensory characteristics of the Sichuan bran vinegar are completely reserved, the sour taste is softer, and the color is more stable.

To provide an oral composition in which the unpleasant sour taste of chlorogenic acids is suppressed. [Solution] The following components (A) and (B); (A) Chlorogenic acids, and (B) Vanillin It contains such that the mass ratio of component (A) to component (B) (A) / (B) is 0.005 to 0.35. Oral composition.

The invention belongs to the technical field of food, and discloses high-magnesium-content soft sweets and a preparation method thereof. S1, preparing a pectin solution; s2, preparing a sugar solution; s3, mixing the pectin solution and the sugar solution to obtain a mixed solution; s4, uniformly dispersing the feed liquid of the magnesium salt, the ion passivator and the acidulant 1 to obtain a magnesium salt mixed solution; s5, uniformly mixing the magnesium salt mixed solution with the mixed solution; and S6, the mixed material liquid is poured into a mold. Under the conditions that magnesium and the compound stabilizer are mixed and the components are homogenized, the problem that the functional pectin soft sweets added with magnesium mineral salt are poor in texture in the production process can be solved, and the phenomenon that the functional pectin soft sweets are prone to bleeding in the shelf life of products is reduced.

[Problem] To provide an acidic liquid seasoning that achieves a good balance between the acidity of the aqueous phase and the flavor of the oil phase, allowing them to be tastefully balanced. [Solution] This invention relates to a container-packaged acidic liquid seasoning containing at least edible oil, edible vinegar, vegetable powder, thickening polysaccharides, and water, and at least a portion of which has an emulsified phase. The egg yolk content is 0% by mass to 0.001% by mass. The edible oil contains flavoring oil and / or oil-soluble flavorings. The content of the edible oil relative to the total amount of the acidic liquid seasoning is 15% by mass to 50% by mass, and the acetic acid content relative to the total amount of the acidic liquid seasoning is 0.3%. The above-mentioned acidic liquid seasoning has a viscosity of 1500 mPa·s or more at 25°C, and the oil droplets in the emulsion phase of the above-mentioned acidic liquid seasoning have a half-width of the mode diameter of 30.0 μm or more and 60.0 μm or less in the volume-based particle size distribution measured using a laser diffraction particle size distribution measuring device under the following conditions: non-spherical shape and refractive index 1.6, particle size measurement range of 0.021 μm or more and 2000 μm or less, and particle size division of 132 ch.

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. In addition, the acidic emulsion liquid seasoning according to the present invention is characterized by further containing 2-hexanol (2-Hexanol).

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 terpinene.

The invention provides lightly-fermented cheese-flavored milk and a preparation method thereof. The lightly-fermented cheese-flavored milk contains milk protein which is not less than 3.6 g / 100g and not more than 3.8 g / 100g, lactose which is not less than 4.5 g / 100g and not more than 5.5 g / 100g, and the acidity of the lightly-fermented cheese-flavored milk is not less than 25 DEG T. The pasteurized milk is lightly fermented by applying the combination of lactococcus lactis subsp. Lactis, lactococcus lactis subsp. Cremoris and lactococcus lactis cremoris diacetyl subsp. Cremoris, so that the milk generates the cheese fragrance, and the cheese flavor can be further released after the sodium chloride is added; and after the fermentation is finished, carrying out secondary pasteurization to inactivate lactic acid bacteria so as to prevent sour taste caused by excessive fermentation, thereby obtaining the lightly-fermented cheese-flavored milk product.

The invention relates to the technical field of candy manufacturing, and particularly discloses a fruit milk-flavored candy rich in fruit juice and a preparation method of the fruit milk-flavored candy. The fruit milk-flavored candy rich in fruit juice is prepared from the following raw materials in parts by weight: malt syrup, white granulated sugar, hydrogenated vegetable oil, fruity milk powder, food essence, a thickening agent, a sour regulator, sucrose fatty acid ester, an auxiliary additive and food coloring. The fruity milk powder is formed by mixing fruit juice microcapsules and whole milk powder, and the mass ratio of the fruit juice microcapsules to the whole milk powder is (3-4): (0.8-1.2). According to the invention, the synergistic improvement effect of the fruity milk powder on the formability and storage stability of the candies is enhanced, the migration of water and grease is delayed, the probability of adhesion and deformation of the candies in the storage process is reduced, and the quality stability of the product is improved.

The invention discloses an acidic emulsified liquid seasoning, and relates to a low-calorie sesame-containing acidic emulsified liquid seasoning, and although the calorie of the acidic emulsified liquid seasoning is low, the strong and mellow sesame flavor can be felt. 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. In addition, the acidic emulsified liquid seasoning according to the present invention is characterized by further containing linalyl acetate.

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.