456 results about "Taste sweet" patented technology

The invention belongs to the technical field of food processing, and in particular relates to health-protection Chinese chestnuts and a making method thereof. The health-protection Chinese chestnuts are prepared from Chinese chestnuts, chufa, myrtles, mulberries, brown sugar and honey. Various health-protection natural fruits and medicinal and edible food components are added into Chinese chestnut kernels, so that the made Chinese chestnut products have refreshing taste, no sweetness, low heat and complete nutrition, and have multiple health-protection effects of enhancing immunity, maintaining beauty and keeping young, tonifying spleen, nourishing stomach, tonifying kidney, benefiting qi, preventing diseases and the like; the problems that a conventional single Chinese chestnut kernel product has a single effect, tastes sweet and the like are solved; demands of different markets and people can be met.

The invention relates to a fermentated food processing method, in particular to a method for manufacturing tartary buckwheat monascus fermented teat, which comprises the following steps: 1, cleaning tartary buckwheat, adding water, steaming the material and inoculating test-tube aspergillus orzae for cultivation for 72 hours at 28 to 40 DEG C; 2, preserving heat, performing saccharification for 4 to 5 hours and inoculating monascus strains under an aseptic condition; and 3, performing solid fermentation on tartary buckwheat powder with turning monascus for drying, mixing the tartary buckwheat and xylitol powder and packing the mixture into bags to obtain finished products. The tartary buckwheat monascus fermented product tastes sweet, is convenient to take, combines functional components, contains flavonoid substances, chitosan, lovastatin and the like, and has remarkable health care efficacy.

The invention provides soybean sauce mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 260-280 parts of mutton, 1-1.5 parts of liquorice, 2-2.2 parts of platycladi seed, 1.2-1.4 parts of semen plantaginis, 2.2-2.4 parts of white poria, 2.5-2.7 parts of thunbergia fragrans root, 3-3.3 parts of carrot leaf, 1.5-1.8 parts of morusaustralis poir, 8-10 parts of cashew nut, 10-11 parts of panicum miliaceum, 3-4 parts of cheese powder, 4-5 parts of water-soaked bamboo slice, 1-2 parts of grape seed powder, 4-5 parts of hawthorn kernel powder, 22-24 parts of soybean sauce, 50-55 parts of rock candy, 10-11 parts of grape juice, and 3-4 parts of nutrition additive. The mutton flavor is rich because beneficial components in traditional Chinese medicines can be sufficiently absorbed by the mutton through cooking, the mutton shashlik tastes sweet and refresh due to the syrup cooked by the rock candy and the grape juice, and the prepared mutton shashlik is bright in color, unique in flavor and nice in smelling, and can meet the requirement of consumers to color, flavor and taste. Furthermore, the soybean sauce mutton shashlik has the effects of invigorating spleen and replenishing qi, clearing heat and removing toxicity, tranquilizing by nourishing the heart, and resisting tumors.

The invention discloses a clear type sea-buckthorn fruit drink and a production method of the clear type sea-buckthorn fruit drink. The production method is characterized by comprising the following steps of: taking sea-buckthorn fruit with branch as the raw material; preprocessing; juicing; carrying out enzymolysis and debitterizing; coarsely filtering; deactivating enzyme; fine filtering; blending; sterilizing; filling and sealing the port; inverting bottle and sterilizing; cooling; sleeving a label; spraying the code; packing; and thus obtaining the clear type sea-buckthorn fruit drink which remains the unique flavor of the sea-buckthorn fruit and tastes sweet and sour. The sea-buckthorn fruit drink processed by the production method disclosed by the invention is bright in color and luster and free from bitterness of tannin, and effectively remains the taste and flavor of the sea-buckthorn fruit.

The invention discloses a sweet-and-sour ginger production method. Superior fresh ginger is treated through the processes of cleaning, peeling, sousing, dehydrating and exposing in sunlight, and then dipped in sweet and sour liquid for a month. The sweet-and-sour ginger produced with the method includes no additive and is all-natural green food; the sweet-and-sour ginger tastes sweet and sour, crisp and refreshing, lingering and unique. Being eaten constantly, the sweet-and-sour ginger can strengthen the spleen to improve appetite, help digest well, promote production of body fluid and induce diuresis, expel blood stasis and remove stagnancy and has effects of health keeping, skin maintaining, disease preventing and curing, and life lengthening. The invention provides a novel tasty food for family life, traveling and appetizing and creates wide prospect for ginger deep processing, having great potential economic benefit and social benefit.

The invention discloses a technological process for processing Polygonatum sibiricum Red.. The technological process includes steps of cleaning and air-drying, wine-added moistening, and nine-time steaming and air-drying. The cleaning and air-drying step includes washing collected Polygonatum sibiricum Red., and air-drying the same until the water content reaches about 60%. The wine-added moistening step includes moistening the Polygonatum sibiricum Red. with 60% of water content in water for 8-10 hours in summer or 16-24 hours in winter, draining water, putting the Polygonatum sibiricum Red.into a ceramic container, adding yellow rice wine before evenly stirring, sealing the container, and performing moistening for 16 hours. The nine-time steaming and air-drying step includes steaming the moistened Polygonatum sibiricum Red. in a ceramic kettle in a confining mode for 10-12 hour each time, taking out the Polygonatum sibiricum Red. for air-drying until the water content is about 40%,putting the air-dried Polygonatum sibiricum Red. into the ceramic kettle, and moistening the Polygonatum sibiricum Red. at a dry shade place for one night; repeating steaming and air-frying accordingto the conditions for nine times, taking out the Polygonatum sibiricum Red. for air-drying until the water content is 20%, and slicing and packaging the Polygonatum sibiricum Red.. The nine-time steamed and air-dried Polygonatum sibiricum Red. is black, tastes sweet, nourishes spleen and kidney, and is nutritive but not greasy.

The invention discloses a health-care lichee beverage. Original lichee fruit juice content in the beverage is higher than or equal to 25%; a mass ratio of the lichee fruit juice to a traditional Chinese medicine extract is 50 : 1; a mass percentage of soluble solid state materials is 8-15%; and a total acidity is 0.24-0.30%, based on citric acid. Specifically, the health-care lichee beverage is prepared by, by mass, 25-40% of lychee juice, 0.5-0.8% of the traditional Chinese medicine extract, 10.5-13.5% of sugar, 0.15-0.20% of a fruit juice stabilizer, 0.24-0.30% of acid, and the balance being water. The lychee juice is subjected to heat treatment, sterilization and enzyme deactivation treatment, so that boiled taste is removed effectively. By adding the traditional Chinese medicine extract, the problem of easily getting fever by excessive eating the lichee is solved. At the same time, the health-care lichee beverage has the functions of clearing heat and reducing fever, moistening lung and relieving cough, tonifying spleen and benefiting liver, and the like. The prepared lichee beverage has delicious taste, tastes sweet and sour, is suitable for both the old and the children, is a very good health-care beverage, and is low in cost and beneficial to popularization.

The invention discloses a processing method for low-caffeine and high-GABA (Gamma Aminobutyric Acid) black tea compounded with folium mori. The processing method comprises the following steps: dipping fresh tea leaves by hot water to remove caffeine in the tea leaves, spreading out and cooling the tea leaves, adding a defined amount of folium mori subjected to anaerobic and withering processing into the tea leaves, rolling the mixture, and performing fermentation by using polyphenol oxidase and peroxidase which are contained in the folium mori. For the prepared black tea, the content of the caffeine is smaller than or equal to 0.5%, and the content of the GABA is larger than or equal to 1.5 mg/g; during drinking, the black tea has fruity fragrance and tastes sweet, the liquor color is reddish yellow and bright, and the tea tastes mellow, not only has mellow fragrance of tea, but also has unique sweetness of the folium mori; the processing method is free from limitation of the picking time of the tea leaves.

The invention discloses crab flavor mayonnaise and a preparation method thereof, and the crab flavor mayonnaise is characterized by being prepared from the following raw materials by weight: 2-3 parts of dodder, 3-4 parts of ganoderma lucidum, 4-5 parts of sweet scented osmanthus, 2-3 parts of lophatherum gracile, 4-4.5 parts of momordica grosvenori flower, 1.8-2 parts of machilus leptophylla hand.-mazz., 1-2 parts of polypodium hymenodes kunze, 3-3.5 parts of donkey hide gelatin, 60-65 parts of egg yolk, 4-5 parts of apple, 3-4 parts of asparagus lettuce, 3-4 parts of toona sinensis leaf, 4-5 parts of brown rice, 3-4 parts of red kojic rice, 4-5 parts of water chestnut, 4-5 parts of cashew nut, 7-8 parts of sweetened bean paste, 80-90 parts of rapeseed oil, 50-55 parts of crab meat, 6-7 parts of pomegranate wine, 3-4 parts of rice vinegar, 50-55 parts of milk and 6-8 parts of a nutritional additive. The crab flavor mayonnaise has good taste, is rich in milk fragrance, tastes sweet, is reasonable and scientific in formula, and can tonify the body by combination of nutrition of a variety of seafood, grains and nuts; in addition, the crab flavor mayonnaise is also added with a variety of Chinese herbal medicines, can reach the effects of tonifying kidney, nourishing liver, tonifying spleen, benefiting stomach, nourishing blood, activating blood, and lowering lipid by regular consumption, and is a kind of green healthy food.

The invention provides a method for brewing wild bilberry ice wine by utilizing complex enzyme enzymolysis and a low-temperature oxygen-free fermentation technology, and belongs to the field of alcoholic beverage preparation. The method comprises the following processes: putting off wild bilberry harvest when the temperature is lower than -5 DEG C, carrying out complex enzyme enzymolysis, carrying out low-temperature oxygen-free pure-bred yeast fermentation under the protection of carbon dioxide, adding blueberry laevulose for secondary fermentation, ending the fermentation according to a physical method, carrying out low-temperature storage with an oak barrel, bottling for storage, and the like. The method has the advantages that the defect that the conventional blueberry wine is thin and highly acid is overcome; and the fruity and the fragrant characteristics are enhanced. Therefore, the wild bilberry ice wine brewed according to the method tastes sweet and intense, has strong blueberry fruity flavor and bouquet, and looks clear and pretty.

The invention discloses a primary processing process of pan-fried green team. The primary processing process comprises four steps including fresh leaf collection, de-enzyming, rolling and drying. According to the primary processing process, before the step of de-enzyming, tea leaves are soaked with ozone water to inhibit bacteria, deactivate enzyme and protect color; the step of de-enzyming is carried out at a high temperature firstly and then at a low temperature, the phenomena that the tea leaves are heated too much due to the overhigh temperature of tea leaves and the conversion of substances in the tea leaves is affected and the quality of tea is lowered can be avoided; and the defects in the traditional process that the tea leaves are adhered together, over-heated and look dark yellow can be overcome. The finished tea produced by the primary processing process is nice in shape, tastes sweet and mellow, is pure and gentle in aroma and fresh green in color, and reaches a higher quality grade.

The invention discloses a natural bamboo-flavored black tea production process. The natural bamboo-flavored black tea production process comprises the following steps: fresh leaf picking; withering; rolling by the three-step method; primary fermentation; primary drying, secondary fermentation; secondary drying; mixing of tea leaves and bamboo leaves for 5-6 h by performing repeated multi-layer stacking in a closed chamber according to the weight ratio (the bamboo leaves to the tea leaves) of (1-2):6 in such a way that the tea leaves and the bamboo leaves are placed layer by layer; fumigation in a bamboo tube in such a way that the tea leaves are placed in the bamboo tube, the cover is closed, the bamboo tube is placed in a steam tank, fumigated for 9-12 min at 100-105 DEG C, and naturally cooled down, and then tea is poured out; third-time fermentation; third-time drying. After a black tea produced by the method is brewed, the tea soup is red and bright, has a fresh and strong bamboo flavor and a long aftertaste, and tastes sweet and refreshing but not bitter.

The invention discloses a method for producing a eurotium cristatum tea by utilizing fresh tea tree leaves. The eurotium cristatum tea is produced by taking the fresh tea tree leaves as the raw material through the processes of spreading, high temperature desiccation, rolling, sterilization, eurotium cristatum inoculation, fermentation and drying. Golden yellow eurotium cristatums are bestrewed on the surface of the eurotium cristatum tea, and the liquid of the eurotium cristatum tea is russet and bright, is strong in eurotium cristatum fragrance, and tastes sweet, mellow and soft. The invention provides a new method for fermenting the eurotium cristatum tea directly by utilizing the fresh tea tree leaves, the production cycle is short, the production cost is low, a new path is created for the development and utilization of summer and autumn fresh tea tree leaves, and the application prospect is wide.

The invention relates to liver-protecting alcoholism-relieving plant beverage, which comprises the following components: hawthorn, sealwort, ordate houttuynia, kudzu root, malt (fried),liquorice and cornoligopeptide powder. The invention also relates to a preparation method of the plant beverage. The plant beverage can obviously relieve the damage of liver, spleen and stomach caused by alcohol. The plant beverage has remarkable effect on relieving nausea, vomitting, dizzy and dry throat after drinking wine; and the plant beverage tastes sweet and sour, the clinical syndrome can be remarkably improved, and no obvious untoward effect occurs.

The invention discloses a Chinese chestnut chocolate cake. The Chinese chestnut chocolate cake is prepared by the following raw materials according to parts by weight: 70 to 80 parts of flour, 20 to 40 parts of Chinese chestnut, 10 to 20 parts of chocolate, 10 to 20 parts of egg, 1 to 3 parts of salt, 1 to 3 parts of monosodium glutamate, 2 to 4 parts of sodium bicarbonate, 10 to 20 parts of cream and 3 to 5 parts of cake emulsifier. The preparation process comprises the following steps: 1, crushing the Chinese chestnut to obtain Chinese chestnut powder; 2, mixing the flour, the Chinese chestnut powder and the sodium bicarbonate to be stirred with water, then adding in the salt, the sodium glutamate and the cake emulsifier, and then evenly stirring; 3, beating the egg; 4, shaping; 5, spreading the chocolate onto the surface of the cake; and 6, putting the cake into an oven to be baked for 35 to 45 minutes, taking out the baked cake, then putting the cream on the baked cake, and finally, obtaining the Chinese chestnut chocolate cake. The Chinese chestnut chocolate cake has higher nutritional value, integrates the advantages of ordinary cake and Chinese chestnut in taste, tastes sweet and is fragrant and attractive.

The invention discloses an attractant capable of promoting the cross pollination of fruit trees and improving the fruit set percentage of the fruit trees. The attractant is characterized by consisting of the following raw materials in parts by weight: 3-4 parts of concentrated aromatic oil, 5-7 parts of inositol, 5-7 parts of folic acid, 60-100 parts of glucose and 180-220 parts of pure water. The attractant tastes sweet, has fragrance and can attract insects such as bees and butterflies in a fruit garden to help pollination. A farmland test shows that after the attractant is sprayed to the fruit trees for about 1 hour, a large number of bees and butterflies are attracted to collect honey and help the cross pollination; the fruit set percentage is improved by 30-50 percent; the labor and the time are saved; and the attractant is low in cost, easy to manufacture and convenient to use.

The invention relates to a sticky rice sweet wine-white spirit mixed wine preparing method, including the following process steps: 1. selecting the sticky rice as main material, steaming it at high temperature, adding in sweet wine yeast and blending uniformly, then adding in water of 25-35 deg.C, placing them in a container for seal-fermenting, controlling the fermenting temperature at 25-35 deg.C and the fermenting time between 24 and 36, and as there is a gap on one side of the container and it tastes sweet, opening the seal, maintaining at normal temperature for above 3 days, so as to make a sticky rice sweet wine intermediate, where the components in weight shares include: sticky rice 100 shares, sweet wine yeast 0.6-1 share, and water 60-100 shares; 2. adding 48-60 degree pure white spirit to the above intermediate in the weight ratio of 100-120 to 100, blending, placing in a sealed container, secondarily fermenting for above 3 months, filtering, depositing clear, and then able to pour-pack so as to make the finished mixed wine.

The invention discloses astragalus liquor and a production process thereof. The invention is characterized in that: the astragalus liquor is brewed by using astragalus, sticky rice, starter and yeast as main raw materials; and the production process comprises the following steps: washing sticky rice, soaking the sticky rice, drying, stewing the sticky rice, cooking, and adding the starter; washing the astragalus, and beating pulp; mixing the sticky rice added with the starter and the astragalus pulp for fermentation; and extracting liquor after fermentation, settling, filtering, blending, sizing, filling, sterilizing and packaging. The astragalus liquor tastes sweet, is tepid, has the effects of replenishing qi to secure the exterior, expelling pus of sores, growing muscle and promoting dieresis and offers a fresh and mellow mouthfeel.

The invention provides liver-protecting plum tea and a making method thereof. The liver-protecting plum tea is made of, by weight, 80-90 parts of black bean, 10-20 parts of mung bean, 4-6 parts of plum, 3-4 parts of kiwifruit, 3-4 parts of grape, 4-6 parts of celery, 4-6 parts of purple sweet potato, 4-6 parts of bitter orange blossom, 6-7 parts of sunflower head, 2-3 parts of root of red-rooted salvia, 4-5 parts of plantain herb, 2-3 parts of chrysanthemum shoot, 2-4 parts of sunflower seed, and 3-5 parts of cassia seed. The making method includes: decocting stomach-invigorating nutritious materials into juice, soaking the beans, grinding pulp with pulping water made of mixture of the nutritious juice and water, filtering, boiling, spot-marinating, pressing, packaging, and sterilizing. The dried liver-protecting plum tea is as nutrient as the conventional dried tea, is further imparted with the function of liver protection and health caring, and tastes sweet and pure.

The invention discloses a rose mooncake and a processing method thereof, and belongs to the technical field of food processing. The rose mooncake comprises a cake crust and a rose filling, wherein the cake crust is prepared from the following raw materials in parts by weight: 15-25 parts of flour, 8-15 parts of mung bean powder, 1-5 parts of white granulated sugar and 0.5-3 parts of lard; the rose filling is prepared from the following raw materials in parts by weight: 10-20 parts of roses, 3-8 parts of rose syrup, 3-8 parts of white granulated sugar and 0.5-3 parts of vegetable oil. The processing method has the advantages that the obtained rose mooncake is free of a preservative, and serves as a rose flower cake of which the rose filling smells fragrant and tastes sweet but not greasy, and the cake crust is crisp.

The invention discloses a method for producing eucommia male flower tea, which comprises the steps of selecting eucommia male flowers, twisting for forming, quickly freezing, freezing and drying under vacuum, killing green and promoting fragrance, and cooling and sieving. In the invention, an ultralow-temperature quick freezing and low-temperature and vacuum freezing are adopted to dry the eucommia male flowers, so the active ingredients in the eucommia male flowers are hardly damaged; and the effect of the method is better than common tea preparation method. The eucommia male flower tea product prepared by the method is needle-like and green, and the shape of the eucommia male flower tea is almost the same as that before freezing. The tea water made by the tea prepared by the invention is green and orange, has a mellow flavor, and tastes sweet and agreeable and the aftertaste of the tea lasts long.

The invention provides a preparation method of functional brown sugar. The preparation method includes: step 1, dissolving white granulated sugar in water at 60-90 DEG C, and heating to 120-140 DEG C to obtain syrup; step 2, mixing the syrup at constant temperature till sugar grains occur, sequentially adding brown sugar and accessories, continuing mixing for 8-12 minutes, allowing for standing and cooling to 90-110 DEG C to obtain primary mixed syrup; step 3, mixing the primary mixed syrup at constant temperature for 1-5 minutes, allowing for standing and cooling to 70-90 DEG C to obtain semi-finished mixed syrup; and step 4, mixing and cooling the semi-finished mixed syrup to obtain the functional brown sugar. The invention further provides ginger grown sugar produced by the preparation method. The preparation method of the functional brown sugar is simple in process, convenient to operate and suitable for industrial production. The ginger brown sugar produced by the preparation method is simple to produce, tastes sweet and spicy and has bright color, moderate thickness and fragrance, a formula of the ginger brown sugar is reasonable, materials of the ginger brown sugar are low in price, the ginger brown sugar is nutritious and can effectively prevent colds and relieve cold symptoms.

The invention provides a formula and a preparation method for drink or oral liquid capable of supplementing various trace elements. The drink oral liquid comprises Ca2+, Zn2+, Fe2+, Mg2+, Cu2+, Mn2+, SeO32- (or SeO42-), K+, I- and other trace elements and is prepared with a proper method by adding a proper amount of accessories to the trace elements. The drink or oral liquid tastes sweet and sour and is capable of simultaneously supplementing various trace elements to the human body.