55results about How to "Appropriate flavor" patented technology

A regenerated low-fat cheese is proportionally prepared from composite cheese powder, butter, concentrated lactoprotein, granular white sugar, powdered chrysanthemum flower, citric acid, and emulsifying stabilizer. Its preparing process is also disclosed.

The invention belongs to the technical field of food processing, and particularly relates to a mixed fruit-vegetable juice beverage and a production method thereof. Raw materials used include, by weight, 20-40 parts of mango, 10-50 parts of pear, 30-60 parts of banana, 10-30 parts of blueberry, 10-40 parts of wolfberry fruit, 20-50 parts of raspberry, 15-45 parts of mulberry, 20-60 parts of carrot, 5-30 parts of papaya and 5-15 parts of asparagus; auxiliary materials include, by weight, 50-100 parts of a sweetening agent, 5-15 parts of resistant dextrin, 1-5 parts of an organic acid and 200-300 parts of purified water; the mixed fruit-vegetable juice beverage with the functions of resisting oxidation and improving small intestine movement is prepared through the steps of pulping, mixing, colloid milling, high-pressure homogenization, high-temperature instantaneous sterilization, sterile cold filling and the like.

The present invention relates to a pure apple juice, in which the soluble solids are 11.5 deg.BX-12 deg.BX, total acid content is 0.40-0.45%, fruit flesh content is (-3%, and in each 100g of apple juice the ascorbic acid content is 50-100 mg. Said invention also discloses its preparation method, it is a pure natural fruit juice containing no chemical adjuvant and preservative, and said preparation process does not adopt enzymolysis and pectin tannin precipilation process, and can retain all the nutrient components of the original apple.

Potato yoghourt and a making method thereof are disclosed. 40-60% of potato juice is creatively added into yoghourt, and lactobacillus bulgaricus and streptococcus thermophilus are used in cooperation for fermentation. On the basis of controlling the ratio of the materials and the making method, the potato yoghourt with rich nutrients, moderate sweetness and palatable sour taste is prepared.

The invention provides special flavor lotus sprout can which is composed of the following raw materials of, by weight, 55-70% of lotus sprouts, 1-3% of seasoning materials, and the balance being a soup, wherein the seasoning materials is composed of ginger, red chilli, green pepper, fennel fruits, bay leaves, garlic and radix angelicae; and the soup is prepared by blending acetic acid, a sweetening agent, salt and water. The lotus sprout can retains specific crispness and color of the lotus sprouts, tastes sour and delicious, has bright soup juice and rich nutrition, facilitates digestion, absorption and utilization for human body, is convenient for carrying and storing, and has very good popularization and application value.

The invention relates to a membrane distillation quality-improved base liquor of strong-flavor distilled liquor and a membrane distillation method thereof, and belongs to the technical field of brewing production. The membrane distilled base liquor of strong-flavor distilled liquor comprises the following components: 0.75-2.5g / L of ethyl hexanoate, 0.3-1.5g / L of ethyl lactate, and 0.24-1.2g / L of ethyl acetate, 0.05-0.25g / L of ethyl butyrate and 0.3-0.5g / L of isoamyl alcohol. The contents and proportions of all components in the base liquor are reasonably coordinated and quality and flavor of the base liquor are good, so that the quality of base liquor which cannot be used for blending pure kernel solid-state brewed liquor can be improved, the difficulty in blending liquor can be reduced, Chinese distilled liquor which is a system comprising complicated components can be optimized, the existing base liquor of strong-flavor distilled liquor, which contains unreasonable components, can be better balanced, the quality can be improved, the flavor can be more mellow and purer.

The invention discloses coconut milk flavor coated cashew nuts. The coconut milk flavor coated cashew nuts comprise the following components in percentage by mass: 50-65% of cashew nuts, 10-25% of wheat flour, 6-12% of white sugar, 1-3% of coconut milk seasoning powder, 0.5-1% of salt and the balance of vegetable oil. The coconut milk flavor coated cashew nuts are prepared by the steps of firstly, adding water into wheat flour, white sugar and coconut seasoning powder so as to prepare paste; then adding the cashew nuts, so that the surfaces of the peanuts are uniformly wrapped with the paste; then frying with the vegetable oil for 5-10 minutes, and adding salt for seasoning after cooking and oil filtration by taking the advantage of residual heat. The coconut milk flavor coated cashew nuts provided by the invention are crisp in mouthfeel, are rich in nutrition, have thick coconut milk flavor, are ready to eat, and are very suitable for the taste of the public.

The invention relates to the technical field of making wine and in particular to avocado lemon sparkling wine and a preparation method thereof. The preparation method comprises the following steps: pre-processing the raw materials of the avocado and the lemon, placing lemon slices in honey in 40-50 DEG C of the temperature and steeping for 3-5 d, mixing lemon steeping liquid after steeping and avocado pulp after enzymolysis to obtain mixed fruit juice, regulating sugar and acidity to prepare fermentation liquor, inoculating an Angel wine-making high-activity dried yeast and pre-fermenting for 5-7 d; cooling and inoculating 10% of wine-making yeast activate fluid for post-fermenting for 7-10 d while the residual sugar content is 30-50 g / L; cooling to 4 DEG C while the residual sugar content is less than 2 g / L, ending the post-fermentation to obtain fermentation raw wine, wherein the alcoholic strength is 11-13%vol; and clarifying, filtering, inflating, filling, sterilizing, and ageing to obtain the avocado lemon sparkling wine. The prepared avocado lemon sparkling wine has the characteristics of strong fruit smell and mellow mouthfeel.

The invention discloses brown handmade yoghourt. The brown handmade yoghourt is prepared by the following steps: (1) adding skimmed milk and white sugar into raw milk, heating to 75 DEG C at the heating rate of 3-4 DEG C under a stirring condition to obtain fermented raw materials; (2) sterilizing the fermented raw materials at the high temperature of 125-135 DEG C for 20-30 minutes; (3) cooling the sterilized fermented raw materials to 40-50 DEG C, adding a leavening agent, performing fermentation at the temperature, and refrigerating for a certain period of time after fermentation to obtain the brown handmade yoghourt. The brown handmade yoghourt is prepared from a small number of raw materials according to a formula, is easy to prepare, is simple in preparation process, and has high stability, hardly any quality difference among every batch of products, and very good application prospect. The brown handmade yoghourt is brown in appearance, has strong yoghourt flavor, proper caramel flavor, fine and smooth mouthfeel, fresh and natural feel, full milk feel and long lasting time, is free from additives, and is natural and healthy.

The invention provides a chrysanthemum fermentation product and a preparation method thereof. The preparation method of the chrysanthemum fermentation product comprises the following steps of performing rehydration and mashing on chrysanthemums so as to obtain chrysanthemum pulp, inoculating the chrysanthemum pulp with seed liquid, performing fermentation until the content of reducing sugar in obtained fermentation liquid is lower than 1%, and performing homogenizing and sterilizing on the fermentation liquid so as to obtain the chrysanthemum fermentation product, wherein the seed liquid is obtained through the steps of inoculating culture mediums with lactobacillus brevis, leuconostoc mesenteroides, lactobacillus paracasei, lactobacillus casei and lactobacillus plantarum respectively, andperforming extended culture, and the culture mediums comprise the following components of a nitrogen source, a carbon source, inorganic salts, an accelerant, an inhibitor and a chrysanthemum extract.Through the adoption of the preparation method provided by the invention, functional compositions in the chrysanthemums can be sufficiently reserved, so that the chrysanthemum fermentation product has favorable capacity of resisting oxidation, favorable capacity of eliminating .OH free radicals and favorable capacity of eliminating DPPH free radicals.

The invention provides a lily bulb fermentation product and a preparation method thereof. The preparation method of the lily bulb fermentation product comprises the following steps of performing mixedmashing on lily bulbs so as to obtain mashing liquid, inoculating the mashing liquid with seed liquid, performing fermentation until the content of reducing sugar in obtained fermentation liquid is lower than 1%, performing solid-liquid separation on the fermentation liquid, and performing homogenizing and sterilizing on the taken clear liquid so as to obtain the lily bulb fermentation product, wherein the seed liquid is obtained through the steps of inoculating culture mediums with leuconostoc mesenteroides, lactobacillus casei, lactobacillus paracasei, lactobacillus plantarum and lactobacillus acidophilus respectively, performing extended culture, and mixing the corresponding obtained enlarged-culture liquid, and the culture mediums comprise a nitrogen source, a carbon source, inorganicsalts, an accelerant, an inhibitor, lily bulb pulp, apple pulp, tomato pulp and water. Through the adoption of the preparation method provided by the invention, functional compositions in the lily bulbs can be sufficiently reserved, so that the lily bulb fermentation product has favorable flavor.

The invention belongs to the technical field of fresh keeping and storage of edible fruits and vegetables, and particularly relates to an agricultural technology physical combination fresh-keeping and storing method for juicy peaches. According to the method, as an ultrasonic sterilization technology from multiple chemical and biological fresh-keeping methods is selected and a ginger juice extracting solution with best fresh-keeping concentration is combined, the soaking treatment is carried out on juicy peach fruits, and then by utilizing bamboo charcoal package, the possibility that the juicy peach fruits are affected by adverse environments is reduced, harmful gas is effectively adsorbed, the dryness is maintained, and the influence of various harmful bacteria in the environment and the mechanical damage during storage and transportation are avoided. Compared with conventional methods, the method can well control the rot of the fruits and the loss of nutrient substances and effectively prolongs the fresh-keeping and storing time of the juicy peaches, and a preparation method is simple. For the juicy peaches treated by using the method disclosed by the invention, under the high temperature condition (30 plus or minus 5 DEG C), the storage time lasts for more than 7 days, and the rate of intact fruits reaches more than 75%, while general conventional methods are used, under the normal temperature condition (20 plus or minus 5 DEG C), the juicy peaches can only be stored for only about 3 days, and the rate of intact fruit is less than 10%. The method disclosed by the invention is not only suitable for large-scale factory-like fresh keeping and storage, but also suitable for common farmers having certain conditions.

The invention relates to base liquor of sesame-flavor liquor upgraded by membrane distillation and a membrane distillation method thereof, belonging to the technical field of wine production. The base liquor of membrane distillation sesame-flavor liquor provided by the invention comprises the following ingredients: 0.4-2.5 g / L of ethyl acetate, 0.2-2.2 g / L of ethyl lactate, 0.1-1.2 g / L of ethyl caproate, 0.5-200 mg / L of 3-methylthiopropanol and 0.2-0.6 g / L of isoamyl alcohol. The base liquor of membrane distillation sesame-flavor liquor provided by the invention is reasonable and harmonious in ingredient contents and proportions and excellent in quality and flavor, the quality of the base liquor originally incapable of being used for blending solid fermented pure grain liquor is improved, the blending difficulty of the liquor is reduced, the complex ingredient system of the Chinese liquor is optimized, the existing base liquor of drug-flavor liquor with unreasonable ingredients is better balanced, the quality of the base liquor is perfected, and the flavor of the base liquor is more mellow and normal.

The invention relates to a base liquor of Luzhou-flavor liquor improved by membrane distillation and a membrane distillation method thereof, and belongs to the technical field of brewing production. The base wine of the membrane distillation Luzhou-flavor liquor of the present invention comprises the following components: ethyl caproate 0.75-2.5g / L, ethyl lactate 0.3-1.5g / L, ethyl acetate 0.24-1.2g / L, ethyl butyrate Ester 0.05-0.25g / L, isoamyl alcohol 0.3-0.5g / L. The content and proportion of each component in the base wine of membrane distillation Luzhou-flavor liquor of the present invention are reasonable and coordinated, and the quality and flavor are good, so that the wine quality of the base wine that cannot be used for blending pure grain solid-state fermented wine is improved, and the blending of wine body is reduced. The difficulty of making the system of Chinese liquor with extremely complex components can be optimized, so that the base liquor of Luzhou-flavor liquor with unreasonable components can achieve a better balance, so that its quality is improved and the flavor is more mellow and positive.

The invention discloses a method for curing special flavor preserved meat. The method specifically comprises the following seven steps: preparing a smoked meat room, selecting and treating raw meat, selecting smoked materials, smoking, loading, curing, airing and preserving. The preserved meat is smoked by smoke produced by fresh pine twigs and cypress twigs, and ingredients of an appropriate ratio are added and cured by selecting an earthen jar with excellent breathability, the ingredients and smoke of the pine twigs and cypress twigs permeate into strip-shaped meat loafs in the smoking and curing process, the fishy smell of the strip-shaped meat loafs is removed, and the preserved meat is endowed with special flavor. The preserved meat disclosed by the invention is pure natural, does notcontain any additive or preservative, is short in curing time, clean, sanitary, convenient to preserve and eat, unique in flavor and moderate in taste, and has excellent social benefits and economicbenefits.

Ready to eat cold egg tarts, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of eggs are able to be included in consumer's diets.

The invention relates to a natural beverage, and specifically relates to a Herba Houttuyniae beverage. The Herba Houttuyniae beverage has the advantages of moderate sour-sweet taste, cool and tasty mouthfeel, and abundant nutrition. A technical scheme adopted in the invention is characterized in that Herba Houttuyniae is adopted as a raw material, a mint juice is added to cover the fishy smell, and sodium cyclamate is adopted to substitute partial sucrose, and the Herba Houttuyniae beverage comprises 30-40wt% of a Herba Houttuyniae juice, 10-20wt% of the mint juice, 0.01-0.03wt% of a sweetener, and 0.06-0.10wt% of citric acid.

The invention relates to a selenium-enriched yeast wine and a process method thereof, which is prepared by the following components in weight ratio: 70-90 parts of white wine, 0.005-0.5 part of seasoning wine, and 10-30 parts of selenium source extract of selenium-enriched yeast part, 0.03-0.07 part of food additive for wine, and the content of water is added in an appropriate amount according to the alcohol content of original wine and finished wine. The selenium source extract of selenium-enriched yeast adopts alcohol extraction method. 1. Take 1 portion of selenium-enriched yeast, add 20-80 portions of ethanol at 25-60 degrees, extract at room temperature for 3-7 days, and separate solid and liquid to obtain Selenium source of selenium-enriched yeast; 2. Add 10-30 parts of selenium-enriched yeast extract to the original wine after blending, seasoning, and filtration to remove turbidity. Stir evenly and store for aging. After passing the inspection, filter and fill. Compared with the existing technology It has strong wine characteristics, basically maintains the style and characteristics of liquor, and is rich in selenium nutrients; the aroma of the liquor is elegant and comfortable, the taste is mellow and sweet, the aftertaste is refreshing, and the style is outstanding. It is a kind of rich nutrition and health. Selenium yeast wine.

The invention discloses a bee pupa worm health care wine, queen bee embryo or drone pupa is taken as an only raw material, low temperature processing technologies such as refrigeration, vacuum degassing, compound enzyme biological enzymolysis, vacuum centrifugation, bio-demulsification, ultrasonic treatment and high voltage pulse electric field treatment are adopted in the whole process, the utilization rate of the queen bee embryo or drone pupa is effectively improved, and loss of nutrition and health care substances is reduced. Ultrasonic waves and peracetic acid are organically combined to accelerate aging of base wine, the base wine is scientifically compounded with queen bee embryo or drone pupa hydrolysate, high voltage pulse aging accelerating is used again, oxidation of peracetic acid to bioactive components of the queen bee embryo hydrolysate is prevented, the aging effect of the queen bee embryo wine is improved, and the taste, the stability and the clarity of the queen bee embryo or drone pupa wine are improved. Finally the queen bee embryo or drone pupa health care wine which is free of worm fishy smell, high in stability, coordinated in taste, mellow and thick, soft, lasting, appropriate is flavor, high in appropriate and nutritive value, good in health care efficacy, clear and transparent is prepared.

The invention relates to a health-care sugar foodstuff and a preparation method thereof, belonging to the technical field of health-care sugar food. According to the invention, through reasonable proportioning of raw materials like glucose syrup, peanut, maltodextrin, milk powder, cream, salad oil, starch and vanillin, the health-care sugar foodstuff with novel taste, a moderate sugar degree and special flavor is prepared; the health-care sugar foodstuff has a long shelf life and can be stored for one year in a normal temperature environment; in the preparation process of the health-care sugar foodstuff, technical parameters are easy to control, process steps are simple, energy consumption is low, cost is low, and in particular, raw materials for the health-care sugar foodstuff are easily available, so cost of the health-care sugar foodstuff is low; moreover, since the addition sequence of each raw material is restricted in the preparation process, it is guaranteed that main components of each raw material undergo accurate microscopic biochemical reaction during addition and mixing of each raw material, the nutritional value of the health-care sugar foodstuff is improved, taste is enhanced, and the appetite of people eating the health-care sugar foodstuff is whetted.

The invention relates to a membrane distillation quality-improved base liquor of Fen-flavor distilled liquor and a membrane distillation method thereof, and belongs to the technical field of brewing production. The membrane distilled base liquor of Fen-flavor distilled liquor comprises the following components: 0.6-2.6g / L of ethyl acetate, 0.4-2.4g / L of ethyl lactate, 0.01-0.02% of ethyl hexanoate and 0.4-0.6g / L of isoamyl alcohol. The contents and proportions of all components in the base liquor are reasonably coordinated and quality and flavor of the base liquor are good, so that the quality of base liquor which cannot be used for blending pure kernel solid-state brewed liquor can be improved, the difficulty in blending liquor can be reduced, Chinese distilled liquor which is a system comprising complicated components can be optimized, the existing base liquor of Fen-flavor distilled liquor, which contains unreasonable components, can be better balanced, the quality can be improved, the flavor can be more mellow and purer.

The invention relates to the technical field of beverage processing, in particular to anti-fatigue functional flavor cold extraction coffee and a preparation method thereof, and the anti-fatigue functional flavor cold extraction coffee comprises the following raw materials: honey, red date juice, strawberry juice, banana juice, cube sugar, glucose, mixed coffee bean powder, skim milk powder and purified water. The cold extraction coffee is scientific and reasonable in raw material formula, unique in flavor and exquisite in preparation, has high economic benefits, social benefits and popularization value, is prepared according to a reasonable proportion, takes coffee beans and red date juice as main raw materials to produce the solid beverage, keeps the taste of coffee, has the taste of the red date juice, and enriches the drinking experience of the beverage. The red date juice is treated in an enzymolysis mode, nutrient elements in the red dates can be fully extracted, and the red date coffee can be drunk for a long time, meets the modern life requirements, is easy to absorb, safe and reliable, and is suitable for more people to drink by adding bananas and strawberries, so that the bitter taste of the coffee can be adjusted, the flavor of the beverage can be increased, and the product is suitable for more people to drink.

The invention discloses chili sauce produced by fermentation of pure lactic acid bacteria and a production method for chili sauce. The method comprises the following steps of: picking, cleaning and pulping a chili raw material, and inoculating pure lactic acid bacteria for fermentation, wherein the pure lactic acid bacteria consist of lactobacillus planetarium and leuconostoc mesenteroides in a ratio of 2:1; and blending, sterilizing, cooling and storing the fermented chili sauce, and thus obtaining pure lactic acid bacteria fermented chili sauce. Chili is used as the raw material, and a pure strain fermentation technology is adopted, so that the fermentation process is stable and easy to accurately control, and quick production can be realized; and the prepared fermented chili sauce has moderate sourness, proper flavor, good and stable quality, complete nutritional components and soft piquancy, is rich in fermented aroma, and is suitable for industrialized large-scale production.

The invention discloses a production technology of sugared green plums. A specific processing technology of the sugared green plums comprises the following steps of (1) checking and accepting raw andauxiliary materials, wherein the raw and auxiliary materials include raw materials and auxiliary materials; (2) performing unpacking; (3) weighing the raw materials and the auxiliary materials in proportion; (4) performing mixing; (5) performing baking; (6) performing cooling; (7) performing internal packing; (8) performing external packing; (9) performing inspection; and (10) performing warehousing. Through the adoption of the technology disclosed by the invention, running off of nutrient components can be reduced, besides, the mouth feel and the color of green plums are guaranteed, and the sugared green plums are suitable for massive processing in food processing plants.

A method of sublingually administering an effective amount of an antigenic composition to a mammal in order to produce a mucosal and systemic immune response.

The invention discloses bee product health care wine for improving immunity. Queen bee embryos or male bee pupae are taken as an only raw material, and low-temperature processing technologies such as refrigeration, vacuum degassing, biological enzymolysis on complex phosphoesterasum, vacuum centrifuging, bio-demulsification, ultrasonic treatment and high-voltage pulsed electric field processing are adopted in a whole process, thus effectively increasing the use ratio of the queen bee embryos or the male bee pupae and reducing loss of nutritive and healthcare substances. Ultrasonic wave and peracetic acid are organically combined to accelerate aging of basic liquor, the basic liquor is scientifically compounded with hydrolysate of the queen bee embryos or the male bee pupae, aging is accelerated again by adopting high voltage pulse, the oxidation of the peracetic acid to bioactive components of the hydrolysate of the queen bee embryos is prevented, the ageing effect of bee product wine is improved, and the mouth feel, stability and clarity of the bee product wine are improved. Finally the bee product health care wine free of insect smell, high in stability, harmonious, mellow, soft and lasting in mouth feel, proper in taste, high in bioactive substance and nutrition value, good in health efficacy, clear, transparent, and capable of improving immunity is made.

The invention relates to a preparation method of radix astragali tea powder. Radix astragali is taken as a raw material; the preparation method comprises the following steps in sequence: raw materialpretreatment, freezing and thawing, preparation of an impregnation liquid, impregnation, drying, freeze-drying and crushing. The radix astragali tea powder is taken by brewing and drinking, compared with the prior art, the radix astragali tea powder has equivalent or better auxiliary hypoglycemic effect, has good solubility, especially cold solubility, and has good taste and flavor without traditional Chinese medicine flavor and beany flavor of common radix astragali products.

The invention relates to a base liquor of extra-flavor liquor that has been upgraded through membrane distillation and a membrane distillation method thereof, and belongs to the technical field of winemaking production. The base wine of the membrane distillation extra-flavor liquor of the present invention comprises the following components: ethyl propionate 15-1000mg / L, ethyl acetate 0.8-1.5g / L, ethyl lactate 0.6-1.2g / L, ethyl butyrate 0.05-0.1g / L, isoamyl alcohol 0.3-0.5g / L. The content and proportion of each component in the base wine of membrane distillation extra-flavor liquor of the present invention are reasonable and coordinated, and the quality and flavor are good, so that the wine quality of the base wine that could not be used for blending pure grain solid-state fermented wine is improved, and the blending of wine body is reduced The difficulty is to optimize the system of Chinese liquor with extremely complex components, so that the base liquor of special-flavor liquor with unreasonable components can achieve a better balance, so that its quality is improved and the flavor is more mellow and positive.