36results about How to "Avoid flavor effects" patented technology

The invention mainly relates to a processing method for fungus growing of the black tea. The method comprises the following steps: the black tea raw material is pile-fermented, steamed, and sprayed with spore powder of eurotium cristatum; the tea leaves are formed by pressing, and sealed and disinfected at high temperature; and the tea leaves are cooled, and after a period of time of fungus growing, the tea leaves are fixed and dried. The method has the advantages that the fermentation time can be shortened; thalluses inside and outside the brick tea can grow uniformly and luxuriantly; the color of the golden flower can retain for a long time; and the golden flower can also stay all the time.

The present invention discloses beverage processing technology, and especially relates to pure walnut fermented milk and a production method including the following steps: peeling-refining-sugar emulsifying-adjunct material emulsifying-mixing-homogenizing-pH adjusting-sterilizing-fermenting-after-ripening. The produced pure walnut fermented milk not only achieves good preservation and improvement in nutrition, but also does not need to add milk powder in the fermentation process. There is no need to activate strains or to degrease the walnut milk by using a directed vat set inoculation method. Through improving technology, raw material formula and strain ratio, fermented strains can grow well in high-fat pure walnut milk so that a mellow and nice taste of the walnut fermented beverage and an unique flavor of the walnuts are retained, and stability and taste of the pure walnut fermented milk are ensured, making the beverage homogeneous and stable in property, delicate, fragrant and sweet and refreshing and smooth in taste, prone to absorption, and nutritional and healthy in character.

The invention relates to a black tea fungus growing process, and in particular relates to a technology for making selenium-rich black tea. The technology comprises the following steps: carrying out pile fermentation on raw black tea material, steaming the tea, spraying eurotium cristatum conidial powder onto the tea, sealing the tea and then sterilizing, carrying out fungus growing process on the tea, carrying out ultrasonic treatment, etc. By adopting the ultrasonic treatment, the method can reduce the autolysis phenomenon of eurotium cristatum, and also has the function of fixing golden flowers, thus being beneficial to protecting organic selenium to the utmost extent, reducing the high-temperature oxidative degradation of the organic selenium, and preventing the thallus from being reduced by the golden flowers under the high-temperature condition. A great deal of eurotium cristatum conidial powder is adopted for quick fermentation, so that the growth of sundry fungus can be reduced, the problem of tea mildew can be avoided, and the influence of a culture medium in the eurotium cristatum liquid to the original flavor of the tea can be avoided.

The invention aims to disclose a tea processing method to solve problems that ampelopsis grossedentata tea has poor taste, poor color and luster degree and too slow dissolution speed of effective components, and ensure that tea leaf fungus growing has good uniformity, and the tea is convenient for drinking, can keep the original quality of traditional fermented tea and is rich in organic selenium and flavonoids substances. The processing method successively comprises the following processing steps: preparing fresh ampelopsis grossedentata raw materials, carrying out fixation, carrying out pile fermentation, adding sodium selenite, steaming the tea, spraying eurotium cristatum spore powder, sterilizing after sealing tea leaves, carrying out tea leaf fungus growing, carrying out ultrasonic treatment, and baking and packaging. A large amount of eurotium cristatum spore powder is employed for rapid fermentation, thus miscellaneous bacteria growth is reduced, the tea leaf moldy problem cannot be caused, and the effect of a eurotium cristatum liquid culture medium on the original flavor of the tea leaves is avoided; with addition of the ampelopsis grossedentata leaves, the growth of harmful bacteria can be significantly inhibited, and the content of selenium in the tea leaves can be increased; and the ultrasonic treatment can reduce autolysis phenomenon of eurotium cristatum, can achieve the function of fixing eurotium cristatum, is conducive to furthest protect organic selenium, reduces high-temperature oxidation degradation of organic selenium, and simultaneously also can prevent eurotium cristatum from shrinking thalli at the high temperature.

The invention provides a technological method for making health care tea by fermenting raw dark green tea and mulberry leaves. The tea is obtained through the steps of pile fermentation, steaming, spraying of eurotium cristatum conidial powder, tea sealed sterilization, short-time fermentation, long-time fermentation, setting treatment and the like. According to the technology, the content of gamma-aminobutyric acid can be effectively reserved through secondary fermentation, the reaction between the gamma-aminobutyric acid and tea polyphenol is avoid, uniform growth of golden flowers can be ensured, and the quality of dark green tea is improved; a large amount of eurotium cristatum conidial powder is adopted for rapid short-time fermentation and long-time fermentation, the problem that the mulberry leaf tea is cold and bitter is thoroughly solved, infectious microbe growth is reduced, the dark green tea is prevented from mildewing, and a culture medium in eurotium cristatum liquid is prevented from affecting the original flavor of tea; the leaching speed of steam sterilization for the mulberry leaf tea can be decreased, conversion of flavonoid matter in the mulberry leaves can be effectively restrained, and tea soup is improved.

The invention discloses a processing technology of fermented walnut milk, and belongs to the technical field of walnut milk. Walnut kernels are used as raw materials. The processing technology comprises the following steps that walnut raw stock is prepared after degreasing and peeling, walnut emulsion is prepared after homogenizing, volume metering and sterilization are carried out, fermentation treatment is carried out, homogenizing is carried out, the walnut emulsion is mixed with ingredient liquid, and the mixture is subjected to volume metering, PH value adjustment, homogenizing, filling, packaging and storage, so that the walnut milk is obtained. The processing technology is easy to operate and suitable for industrial production, and the prepared fermented walnut milk is fine in mouthfeel, pure in taste, stable in system, free of odor and rich in nutrient.

The invention relates to a flower essence extract and floral green brick tea manufacturing process. A high-temperature high-humidity method is adopted for artificially increasing eurotium cristatum spores to shorten a fermentation period, and then high-pressure pressing is carried out to fix eurotium cristatum. Flower fragrance is extracted to endow green brick tea with natural floral fragrance by a special fragrance enhancement process. The floral green brick tea manufacturing process provided for promotion of diversified development of green brick tea products surely has a promising market prospect.

The invention discloses a method for producing yellow wine with high non-sugar solid matter content, which comprises the following steps of: adding starch composite hydrolase and protease during tank accommodation, and adding wine yeast in an amount which is 10 to 30 percent of weight of rice and rice wine in an amount which is 100 to 150 percent of weight of rice, wherein the starch composite hydrolase is added in an amount of 50,000 to 150,000 U / kg of rice and the protease is added in an amount of 20,000 to 50,000 U / kg of rice; adding wine for fixing before pre-fermentation, namely adding rice wine in an amount which is 100 to 300 percent of weight of rice; and performing post fermentation. The method can improve the non-sugar solid matter content, does not need to add wheat koji, and also can improve the amino acid nitrogen content of the yellow wine.

The invention relates to a health-care tea making process, in particular to a process method for making health-care tea by fermenting sweet tea leaves. The making process comprises the following steps: taking sweet tea raw materials, pile fermentation, tea steaming, eurotium cristatum spore powder spraying, sterilizing after tea leaves are sealed, tea leaves fungus growing, ultrasonic processing, drying and packing and the like. The sweet tea making process has the ultrasonic treatment capacity, can reduce the autolysis phenomenon of eurotium cristatum, also can achieve the function of fixing golden flowers, is beneficial to protection of organic selenium to the greatest degree, reduces the high-temperature oxidative degradation of organic selenium, and meanwhile, and can also prevent the thalli of the golden flowers from being reduced under the high temperature condition, the quick fermentation is carried out by adopting a large amount of eurotium cristatum spore powder, the growth of infectious microbes is slowed down, the problem of mildewing of the sweet tea leaves is not caused, the influence of a culture medium in the eurotium cristatum solution on the original flavor of the tea leaves is avoided, the content of tea polyphenol is reduced through fermentation, and the stomach irritation influence is reduced, and the sweet tea is easily suitable for being drunk by people with diabetes by means of the sweet taste of rubusoside.

The invention discloses a healthcare composite tea making technology. The technology comprises the following steps: deactivating enzymes of a fresh vine tea raw material, carrying out file fermentation, steaming, sprinkling with Eurotium cristatum spore powder, sealing tea leaves, sterilizing, fermenting the tea leaves, carrying out ultrasonic treatment, drying, and packaging. The technology effectively solves the problems of bad mouthfeel and color, too slow dissolve-out speed of active components of the vine tea, realizes ensure of the good tea leaf fermentation uniformity, convenient drinking, and maintenance of the original quality of a traditional fermented tea, and allows a tea rich in organic selenium and flavonoid substances to be obtained.

The invention mainly relates to a processing method for fungus growing of the black tea. The method comprises the following steps: the black tea raw material is pile-fermented, steamed, and sprayed with spore powder of eurotium cristatum; the tea leaves are formed by pressing, and sealed and disinfected at high temperature; and the tea leaves are cooled, and after a period of time of fungus growing, the tea leaves are fixed and dried. The method has the advantages that the fermentation time can be shortened; thalluses inside and outside the brick tea can grow uniformly and luxuriantly; the color of the golden flower can retain for a long time; and the golden flower can also stay all the time.

The invention relates to sunflower seed oil, which is sunflower seed oil refined oil obtained by refining crude sunflower seed oil, and the acid value AV1 value of the refined oil is reduced by more than 50% compared with the AV0 value of the crude oil. The reduction rate of the peroxide value PV1 value of the refined oil compared with the peroxide value PV0 value of the crude oil is 52% or more; on the basis of the content of sterol in the crude oil, the reduction rate of the content of sterol in the refined oil is 4.1% or less compared with the content of sterol in the crude oil.

The invention relates to a method for removing lead and cadmium in peanut protein. The method disclosed by the invention comprises the following steps of taking peanut protein powder, performing an adsorption reaction, performing solid-liquid separation, performing substitution and chelating, adjusting pH, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the lead and the cadmium in the peanut protein can be effectively and synchronously reduced, and besides, the feeling quality and the nutrient value of the peanut protein cannot be influenced.

The invention relates to a method for synchronously reducing the contents of arsenic and copper in walnut protein. The method disclosed by the invention comprises the following steps of taking walnut protein powder, performing pulp blending, performing substitution and chelating, performing an adsorption reaction, performing solid-liquid separation, performing conditioning, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the arsenic and the copper in the walnut protein can be effectively and synchronously reduced, and besides, the feeling quality and the nutrient value of the walnut protein cannot be influenced.

The invention relates to a method for removing lead and cadmium in a sunflower seed protein. The method comprises sunflower seed protein powder taking, adsorption reaction, solid-liquid separation, substitution chelating, pH adjustment, sterilization, dehydration and drying. The method can effectively reduce lead and cadmium content of the sunflower seed protein and does not influence the sunflower seed protein appearance and nutritional value.

The invention aims to disclose a tea processing method to solve problems that ampelopsis grossedentata tea has poor taste, poor color and luster degree and too slow dissolution speed of effective components, and ensure that tea leaf fungus growing has good uniformity, and the tea is convenient for drinking, can keep the original quality of traditional fermented tea and is rich in organic selenium and flavonoids substances. The processing method successively comprises the following processing steps: preparing fresh ampelopsis grossedentata raw materials, carrying out fixation, carrying out pile fermentation, adding sodium selenite, steaming the tea, spraying eurotium cristatum spore powder, sterilizing after sealing tea leaves, carrying out tea leaf fungus growing, carrying out ultrasonic treatment, and baking and packaging. A large amount of eurotium cristatum spore powder is employed for rapid fermentation, thus miscellaneous bacteria growth is reduced, the tea leaf moldy problem cannot be caused, and the effect of a eurotium cristatum liquid culture medium on the original flavor of the tea leaves is avoided; with addition of the ampelopsis grossedentata leaves, the growth of harmful bacteria can be significantly inhibited, and the content of selenium in the tea leaves can be increased; and the ultrasonic treatment can reduce autolysis phenomenon of eurotium cristatum, can achieve the function of fixing eurotium cristatum, is conducive to furthest protect organic selenium, reduces high-temperature oxidation degradation of organic selenium, and simultaneously also can prevent eurotium cristatum from shrinking thalli at the high temperature.

The invention relates to a novel Fuzhuan tea making technology and concretely relates to a flowery-flavor Fuzhuan tea making technology. The technology comprises putting 10-200g of natural flowery-flavor material extract and 800-1500g of tea yeast into an enclosed container, heating the natural flowery-flavor material extract at a temperature of 80-120 DEG C, carrying out pressurization, carrying out standing for 20-60min, taking out the scented eurotium cristatum-fermented raw dark green tea, pressing the scented eurotium cristatum-fermented raw dark green tea through a container with a certain shape, putting the molded raw dark green tea into a tea bag, and preserving the tea bag in a dry and ventilated place to obtain the novel Fuzhuan tea product. Through heating aroma enhancement, the novel Fuzhuan tea is suitable for being drunk by people suffering from pollen allergy. The technology widens a scented tea use range. The tea bag fast mixing method is conducive to combination of fresh flowers and a tea industry and healthy development.

The invention provides a technology for utilizing cyclocarya paliurus leaves and raw dark green tea for fermentation to make healthcare tea. A functionality tea product is obtained through the steps of pile fermentation, secondary fermentation, infrared ray fixing and the like. By means of the secondary fermentation mode, leaching speed of steam sterilization to cyclocarya paliurus leaf tea can be reduced, conversion of polysaccharide substances in the cyclocarya paliurus leaves is also effectively restrained, functionality ingredients of the cyclocarya paliurus leaves are also retained while the mouthfeel of tea soup is improved, reaction with tea polyphenols is avoided, uniform growth of golden flowers can be ensured, and quality of the composite tea is improved. A large amount of eurotium cristatum spore powder is adopted for carrying out fast short-time fermentation and long-time fermentation, and the problem that the cyclocarya paliurus leaf tea is green, astringent and bitter is solved thoroughly; meanwhile, growth of infectious microbes is reduced, mildewing of raw dark green tea is avoided, and the influence on original flavor of the tea from a culture medium in eurotium cristatum liquid is avoided.

The invention discloses a method for promoting lentinus edodes flavor substance release by using an ultrahigh pressure wall breaking technology, and belongs to the technical field of food processing. The problems that the utilization rate of development raw materials of existing mushroom thermal reaction essence is low, and the flavor of a product is affected due to volatilization of flavor substances during heating are solved. According to the invention, the shiitake mushroom powder is subjected to ultrahigh-pressure wall-breaking treatment by using integrated direct-pressurization ultrahigh-pressure treatment equipment, so that the release of shiitake mushroom flavor can be effectively promoted, and the sensory quality of the product is improved while the flavor of the product is increased. The method is operated at normal temperature and high pressure, so that the active ingredients in cells of the raw materials are not lost, the activity of the active ingredients is reserved. Therefore, the flavor is improved while the nutrition is not lost. The method also has the advantages of no pollution, high safety and the like, and provides theoretical basis and technical support for development of natural mushroom essence.

The invention relates to a tea beverage making technology, and concretely relates to an Ampelopsis grossedentatac tea beverage extracting method. The method comprises the following steps: carrying out enzyme deactivation of a fresh Ampelopsis grossedentatac raw material, carrying out pile fermentation, steaming, sprinkling Eurotium cristatum spore powder, sealing tea leaves, sterilizing, fermenting the tea leaves, fermenting the tea leaves, extracting, filtering, and mixing. The adoption of a large amount of the Eurotium cristatum spore powder in the method to carry out rapid fermentation reduces the infectious microbe growth, does not cause the moldy problem of the tea leaves, and avoids the influences of the culture medium in a Eurotium cristatum liquid to the original flavor of the tea leaves. The addition of Ampelopsis grossedentatac leaves can substantially inhibit the growth of harmful bacteria, and the common fermentation of the Ampelopsis grossedentatac and a raw dark green tea can effectively improve the flavonoid substances in the tea leaves and is in favor of improving the mouthfeel of the Ampelopsis grossedentatac tea. A large amount of dihydromyricetin in the Ampelopsis grossedentatac is converted into soluble fragrant substances, and the flavonoid substances in the Ampelopsis grossedentatac tea are greatly utilized to increase the healthcare functions of the Ampelopsis grossedentatac tea.

The invention relates to a method for reducing the contents of lead and cadimium in corn protein through adsorption and substitution. The method disclosed by the invention comprises the following steps of taking corn protein powder, performing an adsorption reaction, performing solid-liquid separation, performing substitution and chelating, adjusting pH, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the lead and the cadmium in the corn protein can be effectively and synchronously reduced, and the feeling quality and the nutrient value of the corn protein cannot be influenced.

The invention discloses a healthcare composite tea making technology. The technology comprises the following steps: deactivating enzymes of a fresh vine tea raw material, carrying out file fermentation, steaming, sprinkling with Eurotium cristatum spore powder, sealing tea leaves, sterilizing, fermenting the tea leaves, carrying out ultrasonic treatment, drying, and packaging. The technology effectively solves the problems of bad mouthfeel and color, too slow dissolve-out speed of active components of the vine tea, realizes ensure of the good tea leaf fermentation uniformity, convenient drinking, and maintenance of the original quality of a traditional fermented tea, and allows a tea rich in organic selenium and flavonoid substances to be obtained.

The invention provides a technology for making health care tea by fermenting peristrophe baphica leaves and raw dark green tea, and discloses a peristrophe baphica tea product and a making method thereof. The making method includes the steps of pile fermentation, short-time fermentation long-time fermentation, infrared-ray fixation and the like, and the functional tea product is obtained. As two stage fermentation modes are adopted, the leaching speed of steam sterilization to active ingredients in peristrophe baphica tea can be decreased, conversion of polysaccharide substances in peristrophe baphica can be also effectively inhibited, the functional ingredients of the peristrophe baphica are saved while the taste of tea soup is improved, it is avoided that the functional ingredients and tea polyphenol are reacted, even growth of golden flowers can be also guaranteed, and the quality of the compound tea is improved. The autolysis phenomenon of eurotium cristatum can be reduced through infrared-ray drying treatment, and the effect of fixing the golden flowers can be also achieved; meanwhile, it can be also prevented that the golden flowers shrink thalluses at the high temperature, drying treatment is even and convenient through the high penetrating power, and the problems that the leaching speed of tea juice can be increased due to high-temperature fixation, or noise pollution and limitation of the size of treating substances exist during ultrasonic wave fixation are solved; a large amount of dihydromyricetin of the peristrophe baphica can be converted into soluble aroma substances, flavonoid substances of the peristrophe baphica tea are quite greatly used, and health-care function of the peristrophe baphica tea product is improved.

The invention discloses a beverage processing technology, in particular to a pure walnut fermented milk and a production method thereof, comprising the following steps: peeling-refining-refining-sugar-chemical auxiliary material-preparation-homogenization-pH adjustment-sterilization Fermentation‑ripening. The pure walnut fermented milk produced by the present invention is not only well preserved and improved in nutrition, but also does not need to add milk powder in the fermentation process, and adopts the direct injection inoculation method, which does not need to activate the strains, and does not need to The walnut milk is degreased. By improving the process, raw material formula and strain ratio, the fermented strains can grow well in the high-fat pure walnut milk, retaining the mellow and unique walnut flavor of the walnut fermented drink, and ensuring the stability of the product Sex and taste, making the drink uniform and stable, with a delicate, sweet, smooth taste, easy to absorb, and nutritious and healthy.

The invention provides green apple flavored fermented milk and a preparation method thereof. The preparation method comprises the following steps that green apples are boiled, blanched, pulped, subjected to ultrasonic treatment and enzymolysis, a carboxymethyl chitosan / activated clay compound is added, clarifying is carried out to obtain concentrated green apple juice; the concentrated green apple juice is mixed with raw milk, green apple essence, polydextrose and a compound stabilizer, and degassing, homogenizing, sterilizing and fermenting are carried out to obtain the green apple flavored fermented milk; the compound stabilizer is prepared from agar, acetylated distarch adipate and glyceryl monostearate; the base material is prepared from 0.5%-1.2% concentrated green apple juice and 0.05%-0.1% green apple essence; and the sterilization temperature ranges from 90 DEG C to 96 DEG C, and the sterilization time ranges from 285 seconds to 300 seconds. The green apple flavored fermented milk is prepared by the preparation method. The green apple flavored fermented milk is high in stability, uniform in texture and relatively good in flavor and taste.