46results about How to "Attractive flavor" patented technology

The invention discloses a production method for a low-sugar lotus-seed sauce. The low-sugar lotus-seed sauce is composed of lotus seed pulp, white sugar, plant oil, xanthan gum, citric acid and table salt. The production method comprises steps: A, pretreatment of raw materials, specifically selecting normal-color decay-free dry lotus seeds, removing plumule, immersing with water to soften lotus seeds by enabling lotus seeds to absorb water; B pre-cooking, specifically heating immersed lotus seeds and water in a pressure cooker to fully soften lotus seeds, and pulping; C pulping and colloid milling, specifically pulping pre-cooked lotus seeds by employing a high-speed tissue disintegrator, putting in a colloid mill for milling; D, blending and colloid milling, specifically heating lotus seed pulp under one atmospheric pressure to boiling, adding table salt during heating, then adding citric acid and potassium sorbate, and controlling the temperature of the sauce; and E, loading, sealing, sterilizing and cooling for obtaining the low-sugar lotus-seed sauce. The low-sugar lotus-seed sauce is abundant in nutrition, the method is easily available, the operation is convenient, the lotus-seed sauce is attract in mouthfeel and flavor and low in cost, the lotus seed products are enriched, the market value of lotus seeds is developed, and the development of lotus seed industry is driven.

The invention relates to lucid ganoderma mycelium pellet jelly and a processing method thereof, and belongs to the technical field of food processing. According to the processing method, fresh lucid ganoderma mycelium pellets obtained by industrial submerged fermentation production are used as a raw material and are organic combined with jelly based on a conventional jelly processing process; andthe prepared product is excellent in color, smell, taste and shape, and is rich in nutrition, low in cost and convenient to eat. The processing method has the characteristics that fresh lucid ganoderma mycelium pellets are scientifically added, a new variety of jelly is increased, a new health protecting function is given to the jelly, the jelly quality is promoted, and the consumer market is wide. Lucid ganoderma can be used for regulating heart and cerebral vessels, stomach, liver, kidneys, lungs and internal secretion, qi-blood deficiency, neurasthenia and subhealth, and has the effects ofbeautifying skin, prolonging lives, enhancing immunity, improving sleeping, relaxing tendons, activating collaterals, strengthening physique and the like.

The mulberry fruit-milk beverage has the materials including mulberry fruit 10-15 wt%, defatted milk powder 2-5 wt%, cane sugar 5-8 wt%, emulsifier 0.2-0.3 wt%, and stabilizer 0.1-0.3 wt%, except water. During the production of the beverage, mulberry fruit is milled into slurry, and has its relatively thick coating eliminated through sieving and the edible components utilized fully. The mulberry fruit-milk beverage contains the nutritious components from mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matter, and has high nutritious value, faint scent of mulberry fruit, good taste and easy taking.

The invention relates to a method for preparing a non-alcoholic fermented germinated brown rice beverage and the brown rice beverage prepared by the method. The method comprises the steps of: selecting brown rice, soaking, germinating, refining, keeping warm, blending and homogenizing, sterilizing and sterilizing enzymes, inoculating bacteria and fermenting. The mouthfeel of the obtained germinated brown rice beverage is mellow and sweet, attractive in flavor and rich in rice fragrance. Due to the use of the germination and fermentation process, the product can fully retain the nutrients of the brown rice itself, while improving the taste of the product and the digestion and absorption of various nutrients. It is a new type of healthy and nutritious food.

The instant mulberry fruit powder is produced with the materials including mulberry fruit 60-80 weight portions, cane sugar 15-25 weight portions, phosphate 0.4-0.6 weight portions and emulsifier 1.0-2.5 weight portions. The present invention has the nutritious components in mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matters utilized to produce the instant mulberry fruit powder beverage with rich nutrients, faint scent of mulberry fruit and easy taking.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention discloses a corn-nut essence and a preparation method thereof. The corn-nut essence comprises the following components in parts by weight: 10-30 parts of methionine, 30-50 parts of serine, 40-60 parts of proline, 30-50 parts of lysine, 10-40 parts of lactamine, 20-40 parts of glycine, 10-30 parts of taurine, 120-140 parts of VB, 20-80 parts of glucose, 10-20 parts of D-xylose, 100-400 parts of corn-nut hydrolysate, 10-30 parts of ethyl maltol, 5-8 parts of [4-hydroxyl-2,5-dimethyl-3(2H)furanone], 50-100 parts of salt, 100-200 parts of white granulated sugar, 2-5 parts of xanthan gum, 50-100 parts of sodium glutamate and 40-60 parts of corn starch. The essence has the advantages of soft fragrance, attractive flavor, good mouthfeel, high water solubility, stable quality, rich nutrient value, high safety performance and low carbon emission.