55results about How to "Appropriate flavor" patented technology

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 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 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 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.

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 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.