903results about "Food homogenisation" patented technology

The invention discloses an aronia melenocarpa composite juice beverage and a preparation method thereof. According to the invention, 50 to 100% by weight of prepared aronia melenocarpa juice and 0 to 50% by weight other juices are mixed to prepare the composite juice beverage; pomace obtained after juice extracting can be subjected to heat extraction, and the extracted filtrate is then added into the aronia melenocarpa juice; the preparation method disclosed by the invention can better prevent the anthocyanin in a product from being oxidated, and compared with a general drink technology, the color and stabilization time of the product can be prolonged by more than four times, and the loss ratio of the anthocyanin can be reduced by more than 40%. The aronia melenocarpa composite juice beverage, prepared by the method, is ruddy in color, slightly astringent, and rich in polyphenols, such as anthocyanin, flavone and the like, and vitamins, and has the functions of aging resistance, preventing and treating of cardiovascular and cerebrovascular diseases, such as atherosclerosis, hypertension, hyperlipidemia and heart diseases.

The invention relates to a preparation method of chicken essence. The method comprises the steps of weighing chicken breast and chicken skeleton, adding water, boiling at high temperature, and then, passing through a colloid mill, so as to obtain colloidal chicken juice; hydrolyzing the colloidal chicken juice, then, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis chicken juice; uniformly mixing the enzymolysis chicken juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine, water and chicken oil, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain a chicken juice reactant; uniformly mixing the chicken juice reactant, salt, white granulated sugar, monosodium glutamate, modified starch, maltodextrin, cyclodextrin, water, I+G, chicken oil and chicken flavoring base, then, passing through a colloid mill, filtrating to obtain colloidal chicken cream, emulsifying the colloidal chicken cream, and then, carrying out spray drying on the emulsified colloidal chicken cream through a homogenizer, thereby obtaining the chicken essence. The invention further relates to a product of the preparation method of the chicken essence. Compared with the existing products, the chicken essence prepared by the method has the advantages that the chicken fragrance is unique, the flavor is harmonious, the taste of chicken is strong and full, and the fragrance and the flavor can be of long-term coexistence.

The invention discloses a maca functional beverage and a preparation method thereof. The maca functional beverage contains maca, citric acid and water. The preparation method comprises the following steps of crushing maca into fine powder, mixing the maca fine powder and other raw materials, and carrying out homogenization treatment on the mixture. The maca functional beverage has high biologically-active substance content, is conducive to direct absorption of functional and nutritive components by drinkers, realizes complete combination of maca functionality, naturality and safety and is a novel health food and drink having a plurality of functions.

The invention provides microcapsule powder containing linseed oil and walnut oil. The microcapsule powder is prepared from, by weight, 1-1000 parts of wall material, 5000-50000 parts of core material, 10-1000 parts of emulsifier and 1-200 parts of stabilizer, the wall material comprises one or multiple of dextrin, starch and protein, and the core material comprises the linseed oil and the walnut oil according to a weight ratio of 1-2:1. The invention further provides a preparation method of the microcapsule powder. The preparation method includes: sequentially preparing a water phase and an oil phase; emulsifying, homogenizing, and spraying and drying to obtain the microcapsule powder. The microcapsule powder has the advantages that the linseed oil and the walnut oil are mixed and emulsified according to a certain proportion to prepare oil-in-water microcapsule powder, and the microcapsule powder is easy to store, long in shelf life, balanced in nutrition, needless of antioxidant adding and highly good for human health.

The invention discloses corn-flavored potato chips and a production method thereof. The corn-flavored potato chips are made of raw materials including, by weight, 100 parts of mashed potatoes, 20-35 parts of corn flour, 8-15 parts of glutinous rice flour, 25-40 parts of corn stigma decoction fluid, 5-10 parts of mint powder, 7-12 parts of licorice powder, 1-5 parts of fruit puree, 5-12 parts of traditional Chinese medicine decoction, 0.5-3 parts of orange peel powder, 0.5-2 parts of baking soda powder, 2-5 parts of salt, 5-10 parts of sugar, 0.5-1 part of gourmet powder and a moderate amount of water. By adopting the mashed potatoes, the corn flour, the glutinous rice flour, the mint powder, the mint powder, the licorice powder, the corn stigma decoction fluid and the traditional Chinese medicine decoction and by matching with moderate seasonings, the chips are processed via the steps of producing the meshed potatoes, producing the traditional Chinese medicine juice, producing paste, blending, producing wrappers, slicing, baking and the like. The corn-flavored potato chips having faint scent of corn, unique taste and high nutritional value do not undergo a frying process, are green and environmentally friendly and good for health, and are of the highest grade of leisure home food.

The present invention relates to a taste-masking composition and a use thereof, more particularly relates to a taste-masking composition for an oily substance having a bad flavor, and belongs to the fields of food science, medicines and health-care products. The taste-masking composition comprises 10-100 parts by weight of an oil phase taste-masking agent, 1-50 parts by weight of an aqueous phasetaste-masking agent, and 10-120 parts by weight of an emulsifier. Compared with traditional taste-masking agents, the taste-masking composition has a better taste-masking effect, can achieve an excellent taste-masking effect with an extremely small use amount, and improves or shields bad oily smell of the odorous oily substance. The taste-masking composition also contains nutrients, has advantagesof compound functions, excellent mouthfeel and good solubility, and can also be used for preparing a new functional drink product.

The invention relates to a preparation method of a dasheen clear juice beverage. The total solid content of the dasheen clear juice beverage is over 5 percent, the total fat content is less than 2 percent, and the sodium content is less than 0.1g / 100mL. The preparation method comprises the specific steps of (1) pretreating dasheens, water, composite enzymes, condiments, a stabilizing agent and a preservative, which serve as raw materials, to obtain clean dasheens; (2) performing grinding and gelatinization to obtain mashed dasheen; (3) preparing dasheen normal juice by an enzyme method to obtain the dasheen normal juice; (4) clarifying the rough dasheen normal juice to obtain clarified dasheen normal juice; (5) performing mixing, homogenizing and sterilizing to obtain the dasheen clear juice beverage. According to the preparation method disclosed by the invention, the dasheen clear juice beverage is prepared by a two-enzyme method, so that the enzymatic hydrolysis of the dasheens is increased; silicone soil is adopted for fine filtering, so that the problem that a dasheen clear juice beverage is turbid after a certain period of time is solved. The dasheen clear juice beverage prepared by the preparation method disclosed by the invention smells harmoniously good, tastes smooth, is uniform and stable and has a long storage period.

The invention discloses kidney-tonifying black bean spiced beef which consists of the following raw materials in parts by weight: 200-220 parts of beef, 120-130 parts of chilli sauce, 40-50 parts of thick broad-bean sauce, 70-90 parts of tomato sauce, 40-50 parts of black bean, 30-40 parts of black rice, 20-30 parts of dried rhizoma dioscoreae, 20-30 parts of black sesame, 4-5 parts of cornu cervi pantotrichum, 5-6 parts of cortex eucommiae, 5-6 parts of radix astragali, 4-5 parts of radix polygalae, 4-5 parts of reed rhizome, 4-5 parts of radix ophiopogonis, 4-5 parts of radix adenophorae, 3-4 parts of sugarcane leaf, 3-4 parts of pomegranate seed, 10-40 parts of edible salt, 180-200 parts of lemon juice, 100-120 parts of rice wine and a proper amount of water. In the kidney-tonifying black bean spiced beef disclosed by the invention, the preferential beef is rich in good protein with abundant and comprehensive nutrition; the preparation process is simple and environment-friendly; and by specifically adding the active ingredients of homologous Chinese herbal medicines such as cornu cervi pantotrichum, radix astragali and radix ophiopogonis, the kidney-tonifying black bean spiced beef has a perfect effect of tonifying kidney and refreshing, and is suitable for the majority of people.

The invention relates to the field of drink, in particular to coconut juice and a preparation method thereof. According to the preparation method, coconut water and white coconut pulp are taken as raw materials; the method comprises a series of steps: respectively preparing the coconut water and coconut juice, adding a prepared emulsifying agent solution and a prepared stabilizer solution into the coconut juice, and carrying out emulsification treatment; after that, adding the treated coconut water into coconut emulsion, carrying out colloid milling, heating up until the coconut emulsion is boiling, blending by sugaring, homogenizing, carrying out heat preservation, canning, sealing, sterilizing, and the like to obtain a finished product. The coconut juice prepared by the preparation method provided by the invention has good advantages in the aspect of performance, is good in product stability and has one-year product quality guarantee performance; the product is fresh and mellow in flavor and strong in mouth feel, has the original flavor of the coconut water and the coconut juice, and is rich in nutrition.

The invention relates to an egg pudding made by egg liquid and a preparation technology for the egg pudding. The egg pudding is prepared by adding xylitol, a composite thickener, a composite water carrying agent, vanillin, juice and essence into cholesterol-removed egg pulp and skim milk powder which serve as main raw materials. The egg pudding comprises the following components in parts by weight: 70-110 parts of the egg liquid, 60-70 parts of the milk powder, 60-80 parts of the xylitol, 1-5 parts of the composite thickener, 1-4 parts of the composite water carrying agent, 655-735 parts of water, 70-75 parts of the juice, 3-5 parts of the vanillin and 0.3-0.5 part of the essence. The egg pudding is prepared by raw material mixing, fragrance enhancing, seasoning preparation, emulsification, homogenization, canning, sterilization and cooling, is rich in nutrition, tastes sour, sweet, delicious and clear and can be preserved for 12 months.

A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure micronization is at least 500 bar, and the total cumulative sum of the pressures applied during the steps of the ultra-high pressure micronization is at least 2,000 bar.

The invention discloses a method for preparing a super-stable Pickering emulsion with synergetic stability of prolamin nano-particles and starch nano-particles. The method comprises the following steps: preparing a starch nano-particle dispersion; and preparing a Pickering emulsion, namely mixing the starch nano-particle dispersion, a prolamin nano-particle dispersion and an oil phase in which a lipid-soluble active matter is dissolved, and performing high-speed homogenization, so as to obtain the super-stable Pickering emulsion. The Pickering emulsion prepared by using the method has the characteristics of being small in emulsifier amount, cheap and easy in raw material obtaining, simple in preparation method, environmentally friendly, and the like, and is capable of effectively preparingthe Pickering emulsion with super stability and increasing the packaging rate and improving the bioavailability of a hydrophobic active matter, namely curcumin.

The present invention belongs to the field of food health care and particularly relates to a preparation method and an application of glucan fruit and vegetable enzymes. The preparation method comprises the following steps: (1) fruits and vegetables are cleaned, the cleaned fruits and vegetables are dried, and the dried fruits and vegetables are crushed to obtain a mixed fruit and vegetable liquid; (2) sugar is added into the mixed fruit and vegetable liquid, yeast is inoculated, the mixed fruit and vegetable liquid is sealedly fermented, and when a pH is less than 4.5, a first fermentation liquid is obtained; (3) glucan is added into the first fermentation liquid at a weight percentage, compound lactic acid bacteria are inoculated to conduct a second fermentation, the compound lactic acid bacteria comprise lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and bacillus aceticus, the fermented liquid is sealedly fermented, and when a pH is less than 4.0, a second fermentation liquid is obtained; and (4) the second fermentation liquid is filtered or centrifuged and a filtrate / a supernatant is sterilized to prepare the glucan fruit and vegetable enzymes. The glucan fruit and vegetable enzymes have a function of enhancing immunity, can be developed into health-care food, functional food and food with special medical purposes and are suitable for a long-term prevention and health-care consumption of population with low immunity.

The invention relates to a formula of Lanzhou-made beef noodle soup base and a preparation method of the Lanzhou-made beef noodle soup base. The formula of the Lanzhou-made beef noodle soup base is as follows by weight ratio: 500-2500 parts of ox bones, 1000-5000 parts of beef brisket, 110-500 parts of beef tallow, 3000-10000 parts of water, 50-220 parts of salt and 14-68 parts of spices. The invention further provides the preparation method of the Lanzhou-made beef noodle soup base. The preparation method comprises the steps of precooking raw materials, carrying out high-temperature hot-pressing extraction, standing, removing residues, performing thermal flavoring reaction, blending, homogenizing, emulsifying, sterilizing, filtering, regulating soup and the like; the soup base prepared by the method has the characteristics of good fragrance, rich taste and high contents of protein and calcium, and is particularly suitable for pregnant women, the crowds in growing period and the older crowds.

The invention discloses a walnut fermented beverage and a processing method thereof, belonging to the field of beverage processing. The method is characterized by comprising the following steps: treating raw materials, pulping, filtering, homogenizing, proportioning, sterilizing, inoculating, fermenting and afterripening. The product is prepared from 10% of walnut kernel, 20% of peanut kernel, 18% of skimmed milk powder, 5% of sucrose and 0.1% of agar. The method solves the problem that the walnuts and peanuts can not be easily stored; and the product has the advantages of delicate texture, balanced sourness and sweetness, abundant nutrition and moderate acidity, has the subtle fragrance of the walnuts and peanuts, and is convenient to eat. The product has high oxidation resistance, and can strengthen the body and resist aging. The product has the effects of strengthening the spleen and stomach, benefiting the kidney to remove water, regulating the flow of qi and promoting lactation. The method is simple to operate and easy to implement.

The invention discloses a production method of ice cream containing small brown-rice small wafers. By adopting small brown-rice small wafers produced by a double-screw extruder and adding ultrahigh-gel-degree egg albumen powder, the addition amount of the brown rice can be increased to 25 to 50 percent, the nutritional value of the ice cream can be significantly increased, and the taste, expansion rate and melting resistance of the ice cream are also ensured at the same time; and various raw materials for preparing the ice cream in the production method of the invention are bio-materials, and no chemical additive is added, so that the production method is healthy and environmentally friendly.

A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.

The invention relates to the field of baby foods, in particular to whole-grain rice enzymolysis infant milky rice powder. Whole-grain rice which substitutes for polished rice is supplemented with cow milk materials to serve as raw materials of baby foods, nutrients of husks, aleurone layers and grain embryos in whole-grain rice are used completely, and comprehensive nutrition is guaranteed due to joint addition of animal and vegetable materials. By protease, lactase and amylase for enzymolysis, enzymolysis of allergenic protein, lactose and starch is realized to make the allergenic protein, the lactose and the starch easier to digest and absorb, and transitional period of baby foods can be effectively shortened for infants.

The invention discloses a preparation method of a solid drink with taros used as a principal raw material. The preparation method specifically comprises the steps as follows: the fresh taros are used as the principal raw material, isomaltooligosacharide and resistant starch are added into the treated raw material of taros, and finally, a powdered product is prepared through spray drying. Through implementation of the preparation method, no pigment, essence or preservative is added during preparation of the product, so that the development tendency of safety, nutrition and convenience of modern food is completely satisfied. Meanwhile, the implementation of the preparation method is high in technological efficiency, good in effect, high in raw material utilization rate, free from waste and low in nutrient loss. The prepared product is ideal in form, keeps original nutrient and functional ingredients of the taros well and is easy to digest, and a special function is enhanced; the current situation that products prepared from the taros are rare in the market currently is changed, a way for the taro products is determined, and development of related industries of the taros is promoted, so that a new economic growth point is formed, and huge economic benefit and social benefit are provided.

The invention discloses linseed oil microcapsules and a preparation method thereof. The preparation method comprises the following steps of (1) performing hydrolyzing and extracting by an enzyme method to obtain linseed oil; (2) preparing an aqueous phase; (3) preparing an oil phase; (4) performing high-speed cutting emulsifying on a mixture of the aqueous phase and the oil phase by a cutter; (5)performing homogenizing on obtained emulsion by a high pressure homogenizer; and (6) performing spray drying on the obtained emulsion to obtain linseed oil microcapsule granules. The linseed oil microcapsules are high in solubility, good in emulsibility, high in stability, good in film-forming properties and high in packing rate. The linseed oil microcapsules have good mouth feel and flavor, and are safe and reliable in quality; and besides, the preparation technology is simple, mass production is convenient, and the loading quantity of the obtained linseed oil microcapsule granule linseed oilcan achieve 42%, and the microcapsule entrapping rate is 90% or above.

The invention discloses a method for preparing seasoning special for quantitative marinating. The method for preparing the seasoning special for quantitative marinating comprises the steps of pretreatment of raw materials, processing, enzymolysis, separation, concentration and blending. The seasoning prepared with the method can be spicy and hot or spiced and is compound seasoning. The seasoning prepared with the method contains seasoning A and seasoning B, the seasoning A and seasoning B are added independently in use according to the quantitative marinating technique, the seasoning B is added in a weight part proportion of 100:20 during kneading of quantitative marinating, and the seasoning A is added in a weight part proportion of 100:2 after food is prepared and before the food is packaged. According to the seasoning prepared with the method, the utilization rate of spice is high, the product yield is high, full utilization of the seasoning is achieved, waste of materials is avoided, no production liquid waste is discharged, and the comprehensive production effectiveness of traditional sauce braised pork products is improved. Quantitative marinating of the sauce braised pork products is achieved through the cooperation between the prepared seasoning special for quantitative marinating and the quantitative marinating technique, and the flavor and taste of the products can be kept uniform.

The invention discloses a processing method of passion fruit jam powder. Passion fruits are used as main raw materials, and the passion fruit jam powder is processed by the steps: pretreating the raw materials, pulping, performing enzyme treatment, blending, homogenizing, lyophilizing, crushing and filtering. According to the passion fruit jam powder processed by adopting the processing method, sulphitation is performed, so that the finished jam powder has stable color, enzymolysis is performed, so that more nutrient substances can be separated, and in addition, any artificial preparation is not added, so that natural flavor of the passion fruits can be kept.

The invention provides a method for preparing high-stability nano emulsion with controllable nutrient release. The novel stable fish gelatin nano emulsion is prepared with fish scale gelatin, sodium pyrophosphate and soybean oil as the raw materials by means of a high-voltage pulse electric field, wet phosphorylation and dynamic high pressure microfluidization, and beta-carotene is embedded. The fish gelatin is processed by means of the high-voltage pulse electric field, so that more amino acid groups capable of being phosphorylated are exposed; the phosphorylated fish gelatin is prepared into emulsion; beta-carotene and the emulsion are evenly mixed and subjected to dynamic high pressure microfluidization, and the nano emulsion with controllable nutrient release is prepared. By means of the method, a new method is provided for preparing the nano-emulsion, and the application range of beta-carotene and fish gelatin in the food field is further widened.

The invention relates to matcha milk pudding which comprises the following components in parts by weight: 60-80 parts of fresh milk, 1-5 parts of full-fat milk powder, 0.1-2 parts of matcha powder, 1-6 parts of single cream, 0.5-1.2 parts of a sweetening agent, 0.5-1.2 parts of a compound emulsion thickening agent, 0.05-0.15 part of an essence and a proper amount of water. The invention further discloses a preparation method of the matcha milk pudding. The matcha milk pudding is light green or green, is attractive in color and fine and smooth in taste, can melt immediately once being eaten, is fresh and natural in tea taste, and is durable and long-lasting in taste. Due to application of the small amount of compound emulsion thickening agent, the problem of precipitation of fine grains such as matcha in the matcha milk pudding product is solved, the favor of the matcha milk pudding product is widened, and the consumer demands on the milk pudding dessert can be met.

The invention relates to a method for extracting umami substances from edible fungi. The method comprises steps as follows: firstly, the edible fungi are crushed and filtered by a sieve with 70 meshes; then water is added and homogeneous and ultrasonic treatment is performed; then protease and nuclease are sequentially used for enzymolysis; finally, umami extracts are obtained through freeze drying. According to the method, wall breakage and enzymolysis are performed sequentially, and the umami substances, namely, amino acid and nucleotide, in cells of the edible fungi are released as much as possible, so that the extraction rate of the umami substances is increased significantly. The edible fungi are taken as raw materials, the umami substances in the cells are developed deeply, and the extracts are natural ingredients, have the naturally strong umami of the edible fungi and can replace monosodium glutamate to be used as flavor enhancers.

The invention discloses a fruit and vegetable enzyme solid beverage. The fruit and vegetable enzyme solid beverage comprises the following components in parts by weight: 0.8-1.2 parts of excellent bacteria 80 enzyme, 2-4 parts of smooth enzyme, 1.8-2.4 parts of comprehensive grain-bean enzyme, 2.8-3.2 parts of high fiber vegetable and fruit enzyme, 0.8-1.2 parts of soybean compound enzyme, 0.8-2.4 parts of fruit enzyme beverage and 0.4-0.6 part of an emulsifier. The invention also discloses a method for preparing the fruit and vegetable enzyme solid beverage. The fruit and vegetable enzyme solid beverage is prepared by the steps of molecule fusion, homogeneous emulsification and spray drying. The fruit and vegetable enzyme solid beverage provided by the invention is full in nutrition and multiple in enzyme types; patients with chronic diseases such as the high blood pressure, diabetes and obesity can recover health rapidly.

The invention discloses a dragon fruit flower and rose composite drink and a preparation method thereof. The preparation method comprises the following steps: 1) preparing of a dragon fruit flower extract and a rose extract; 2) mixing and filtering: respectively weighing the obtained dragon fruit flower extract and the rose extract, mixing, uniformly stirring to obtain a mixed extract, leaving the mixed extract to stand still, and filtering; 3) regulating and homogenizing: adding a condiment into the filtrate obtained in the step 2), uniformly mixing, and feeding the obtained mixture into a high-pressure homogenizer for homogenization treatment; 4) degassing, sterilizing, and filling: degassing the mixture, and carrying out sterilizing and bottle filling. Due to pressurization and heating treatment, not only is the taste of the drink adjusted, but also precipitate can be prevented.

The invention discloses a nutriment for improving the immunity of patients suffering from tumors after operation, radiotherapy and chemotherapy and a preparation method of the nutriment, and belongs to the technical field of medical foods. The nutriment comprises 45-98g / L of protein, 22-48g / L of fat, 98-245g / L of carbohydrate, 0-18g / L of dietary fibers, 0.35-0.75g / L of vitamins, 3.6-7.2g / L of trace elements, 1.0-2.2g / L of nucleotide, 0.2-20g / L of arginine, 0-0.2g / L of taurine, and an appropriate amount of water. The nutriment has various nutrient components, is rich in glutamine, arginine, nucleotide, omega-stability fatty acid and the like, is scientific in proportion, improves the nutritional status of patients, improves the resistance power of patients during operation, and after operation, radiotherapy and chemotherapy, improves the immunity of organisms of the patients, controls the acute inflammation, protects the function of intestinal mucosal barrier, reduces complication, shortens hospital days and reduces treatment price.