111results about How to "Change flavor" patented technology

The invention discloses a preparation method of a subcritical raisin extract and an application of the subcritical raisin extract in cigarettes. The subcritical raisin extract is characterized by being prepared by the following method: pretreating raw materials and extracting at an extraction pressure of 0.5MPa to 3MPa at the temperature of 0-50 DEG C by taking butane, propane or dimethyl ether as a subcritical extracting solvent, wherein an entrainer used is 55% to 95% ethanol. After being added with the subcritical raisin extract, cigarette shreds are free of peculiar smells in smoke and harmonious in fragrance; due to the subcritical raisin extract, the fragrance quality and the smoke fineness and tenderness of the cigarettes are both improved; the fragrance amount of the cigarettes is increased; impurity gas and irritation of the smoke are reduced; the overall smoking quality of the cigarette is improved. The most prominent characteristics of the subcritical raisin extract prepared by the method disclosed by the invention are that the subcritical raisin extract prepared by the method can be used as a cigarette additive, the application of the additive does not change the original performances and processing technique of the cigarettes, the fragrance quality of the cigarettes is improved and the sensory comfort degree of the cigarettes is increased, so the subcritical raisin extract has better significance and value for actual production.

The present invention is production process of beer broad bean. The production process includes the steps of sorting broad bean material, soaking, peeling, dewatering, deep frying, soaking in oil, eliminating oil, coating the bean with glutinous rice powder by using sugar liquid as adhesive, letting stand for 20-40 min, deep frying at 170-175 deg.c for the second time, cooling to room temperature, and seasoning. The beer broad bean as one kind of snack is crisp, tasty, and broad bean and glutinous rice fragrant.

The invention relates to the food technical field, concretely relates to a fig corn vegetable combination wheaten food, which is characterized in that fig powder and corn flour are taken as raw materials, a fig juice, a spinach juice and the like with proper proportion are added to produce wheaten food such as noodle, steamed bread, steamed stuffed bun and dumpling. The produced wheaten foods have the characteristics of good color, smell, taste and nutrition, are in favor of intake of fig, corn and spinach by people, and are capable of widely raising the physical fitness of people, improving the dietary pattern and simultaneous developing the utilization of fruits and vegetables.

The invention provides a peach blossom wine and its preparation method. The preparation method of the peach blossom wine comprises the following steps of: (1) washing peels of matured fresh peaches with complete peel and full plump, removing hair on the peel, immersing and fermenting in fen-flavor liquor to obtain a first-grade soak solution; (2) adding fresh peach blossoms, rock sugar and the fen-flavor liquor into the first-grade soak solution, immersing and fermenting at 20-25 DEG C for 8-10 months to obtain a second-grade soak solution, distilling the second-grade soak solution to obtain a distilled fluid; (3) carrying out plate-frame pressure filtration on peach slag and peach blossom slag of the distilled second-grade soak solution obtained from the step (2) to obtain a filtrate, merging the filtrate with the distilled fluid obtained from the step (2), and filtering to obtain the peach blossom wine. The peach blossom wine provided by the invention remains peculiar delicate fragrance of the fen-flavor liquor and simultaneously has rich and natural fragrance of flower, is easy to prepare, is natural, green and safe, and high finish product quality.

The invention discloses a preparation method of combined Sam Bo Luong. The preparation method comprises the following steps: (1) preparing coconut milk; (2) preparing Chinese fevervine herb balls; (3) preparing coarse cereals; (4) filling coconut milk, Chinese fevervine herb balls, and coarse cereals into cups or bags. The combined Sam Bo Luong comprises the following components in percentage by weight: 50 to 80% of coconut milk, 5 to 15% of Chinese fevervine herb balls, 1 to 10% of wheat kernel, 1 to 10% of coix seed, 1 to 10% of sago, 1 to 10% of peanut, 1 to 5% of mung bean, 1 to 5% of nata de coco, 1 to 5% of red bean, 1 to 5% of taro, and 1 to 5% of red date. Through the preparation method, Sam Bo Luong can be transported and sold in remote areas, the interference between raw materials and auxiliary materials is avoided; the fresh taste of coconut milk is maintained, and Sam Bo Luong with different tastes can be combined and produced conveniently so as to satisfy the needs of consumers in different regions.