67results about How to "Clean taste" patented technology

Methods for making artificially sweetened calcium fortified beverages and beverage concentrates, and the stable beverage and beverage concentrates formed thereby; calcium-supplemented beverages and beverage concentrates comprising a unique blend of calcium salts.

The production method of aqueous solution spice includes the following steps: breaking single raw material of spice, placing the broken spice raw material in a container, adding edible ethyl alcohol and soaking said raw material, then soaking by adding hot water to obtain extract, pumping the extract into a distilling machine, distilling for 30-60 min to obtain aqueous solution spice, filtering, sterilizing and filling so as to obtain the invented aqueous solution spice.

The invention relates to an alcohol-free beer and a preparation method thereof, and aims to solve the technical problem that the alcohol-free beer in the prior art cannot easily achieve an alcohol content of 0.00 percent and has a long production cycle, a high production cost and the like. The beer of the invention consists of pre-treated beer solution and carbon dioxide filled in the solution, wherein the pre-treated beer solution consists of the following raw materials in percentage by weight: 15 to 25 percent of 10 to 13 percent wort, 0.5 to 1.5 percent of dietary fiber, 2 to 3 percent of syrup, 0.01 to 0.05 percent of acidulant, 0.01 to 0.02 percent of natural flavor, 0.04 to 0.06 percent of pigment and the balance of water; and the pre-treated beer solution also comprises 0.35 to 0.65 percent of carbon dioxide. The alcohol-free beer of the invention has the advantages of mild hop and malt aroma, clean and refreshing mouthfeel, no peculiar smell and capability of greatly reducing the production cycle and reducing cost.

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

The invention provides a culture and a method which are suitable for brewing ultrahigh-gravity beer. In the invention, mutagenesis, domestication, anti-alcohol test, cultivation, continuous separation, sieving, assessment and the like are adopted, so that culture 625 (Saccharomyces cerevisiae) which can resist 2-deoxy-D-glucose, has a strong diacetyl reduction ability, is alcohol-resisting, and is suitable for ultrahigh wort of 28degrees can be obtained, the culture G25 (Saccharomyces cerevisiae) is stored in Chinese General Microbiological Culture Collection Center, and the preservation number is CGMCC NO. 4,792. By the culture and process method to produce ultrahigh beer, not only is the equipment utilization rate greatly improved by 100-120%, but also the production cost is reduced; and compared with the beer brewed by general-gravity fermentation, the mouthfeeling of the beer is better, and the taste of the beer is cleaner.

The invention discloses an extraction method of cedar oil, and a cedar oil anophelifuge prepared from the cedar oil, relating to the technical field of biological medicines. The extraction method of the cedar oil comprises the following steps of A. preparation of materials; B. soaking; C. enzymolysis, and D. extraction. The cedar oil anophelifuge is prepared from the following raw materials: cedar oil, rosemary essential oil, a surfactant, a stabilizer, and the balance of water. The cedar oil anophelifuge has the characteristics of higher extraction rate of the cedar oil and capabilities of killing mosquitos effectively, restraining bacteria in air, purifying the air and the like; the cedar oil prepared by the method can be used as both medicinal raw materials and chemical raw materials; the cedar oil anophelifuge prepared from the cedar oil is suitable for indoor use in household in urban and rural and public places.

The invention belongs to the technical field of green plum wine brewing, and discloses green plum wine, a brewing method of the green plum wine, as well as distilled wine and brandy based on the green plum wine. The brewing method of the green plum wine comprises the following steps: (1) soaking green plums, namely, adding 40-60-degree baijiu or edible alcohol with the weight being 10-35 % of that of green plums, and white sugar or rock candy or honey with the weight being 70-100 % of that of green plums into the green plums, carrying out uniform stirring, and carrying out soaking for 10 days or a longer time; and (2) carrying out fermentation, namely, taking the green plum fruit liquid obtained after soaking in the step (1), adding water with the volume being 0.9-2 times of that of the green plum fruit liquid into the green plum fruit liquid, inoculating a yeast according to the inoculation quantity of 0.03-0.08%, and carrying out fermentation for 10-25 days at 18-28 DEG C, thus obtaining the green plum wine. The green plum wine is typical in fruity aroma, mellow, soft and delicate in mouthfeel, refreshing, mellow and coordinated in aftertaste, and free of raw green taste, sourness and astringency as well as bitterness of the wine directly fermented by adopting fresh fruits and fruit juice, and in addition, the pectin substance content is low, and the aftertreatment is simple. The invention further provides distilled wine and brandy based on the green plum wine.

The invention offers a culture medium for ultrahigh-concentration beer brewing strains, a method for screening the strains by using the culture medium, the strains screened by the method and a method for brewing beer with the ultrahigh-concentration beer brewing strains. The culture medium for screening the strain contains components 2-Deoxy-D-glucose. The screening method comprises the steps of acclimatization, cultivation, continuous separation, screening and process evaluation. The strains which are suitable for 20 DEG P ultrahigh-concentration wort and have the abilities of resisting 2-Deoxy-D-glucose and alcohol and deoxidizing diacetyl can be screened. By using the strains and method provided by the invention, the utilization rate of equipment can be greatly improved, and the production cost can be reduced. Compared with the beer fermented at normal concentration, the beer produced in the invention has better flavour and better taste.

The invention discloses a method for preparing a lophatherum gracile reconstituted sheet and application of the lophatherum gracile reconstituted sheet in a tobacco product. The method comprises the following steps of: performing water extraction and catalytic degradation on lophatherum gracile or mixture of lophatherum gracile and tobacco serving as a raw material, mixing the material to preparepulp and making a substrate with the pulp; coating concentrated lophatherum gracile extract on the substrate; and curling, cutting and drying the substrate to prepare the lophatherum gracile reconstituted sheet. The lophatherum gracile reconstituted sheet can be independently prepared into the tobacco product or mixed with tobacco shred to prepare the tobacco product, can completely or partially replace the tobacco leaf, change the style characteristic of the tobacco product, achieve fine, soft and smooth smoke, prolong the incense, reduce the uncomfortable feels such as spiking, biting, coarseness, choking and the like of throat and obviously improve the consistency and the stability of the incense of smoking. Meanwhile, the content of the tar, nicotine and carbon oxide released by the smoke of cigarettes can be obviously reduced.

This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugar-free sweetener comprising a synergistic mixture of Lo Han Kuo Extract and Sucralose Liquid or Powder for use in an improved tasting ice-cream or for sweetening baked goods, candy, and beverages. The ice cream embodiment has less total carbohydrates per serving and 30% less fat and calories than conventional ice cream. The unflavored ice cream composition comprises the following in wt. %. IngredientsRangeBest ModeLo Han Kuo Extract0.014-0.0180.016Sucralose Liquid0.072-0.0800.076CC3050.200-0.2700.235Glycerin0.900-1.1001.000Polydextrose 9.000-10.0509.525Whey Protein Concentrate1.550-1.6201.585Egg Yolk Solids2.000-3.5002.750Non fat Dry milk Solids2.800-3.2003.000Cream and Skim Milk83.454-80.16281.813

The invention belongs to the field of health wine processing, and particularly relates to plant leaf health wine and a preparation method thereof. The plant leaf health wine is prepared by the following steps: by using plant leaves and Xiaoqu or Daqu white spirit with the content concentration of 18-68% (V / V) as base wine raw materials, proportioning the plant leaves and base wine in a weight ratio of (25-50): 1000, picking the plant leaves thoroughly, soaking the plant leaves at normal temperature, carrying out closed hot dipping at the temperature of 40-50 DEG C, and carrying out reduced pressure distillation, blending, aging, refined filtration and the like to obtain the final product. The plant leaf health wine has the advantages of outstanding nutrition, clear and transparent wine body, high softness, high aroma, high elegance, high refreshing, pure taste and stable quality, and new nutrient healthy plant health wine is provided for people.

The invention relates to the technical field of modifiers for asphalt, concretely to an economical asphalt odor removing and reinforcing modifier agent and a preparation method and applications thereof. The modifier comprises 4-8 parts of a dispersing agent, 10-24 parts of an odor removing agent, 16-24 parts of a tackifier, 10-12 parts of a reinforcing agent, and 15-32 parts of an anti-aging agent. The preparation method is to evenly mix the components and carry out forming and granulation by a screw extruder under the temperature condition of 50 DEG C to obtain the economical asphalt odor removing and reinforcing modifier agent finished product. The economical asphalt odor removing and reinforcing modifier agent and the preparation method and applications thereof provided by the inventionhave the advantages of low production cost, odor removal, good reinforcing modification effect and convenient production and use.

The invention relates to a distilled spirit with a function of resisting fatigue and a preparation method of the distilled spirit. The distilled spirit with the function of resisting fatigue comprises the following raw materials in parts by weight: 400-800 parts of distilled spirit, 20-40 parts of ginseng, 20-40 parts of astragalus membranaceus, 20-40 parts of herba epimedii and 20-40 parts of Chinese wolfberry fruits. The distilled spirit with the function of resisting fatigue, disclosed by the invention, can be used for maximally developing the combined action of various medicinal materials, is soft in wine body, soft and sweet, harmonious in flavors, and clear in taste, and has an accurate function of resisting fatigue. Especially after an additive is used, the problem of poor stability of the distilled spirit is solved.

The invention discloses a production method of health-care baijiu. The production method comprises the following steps of mixing sorghum, corns, wheat, buckwheat, polished round-grained rice and jujubes, soaking a mixture with water, mixing the soaked mixture with rice husks and bran, adding a urease-producing bacterium solution for material moisture treatment, performing retort filling for steaming, and performing discharging from the retort to obtain cooked grains; cooling the cooked grains, adding distiller's yeast for uniform stirring, adding the urease-producing bacterium solution to obtain a mixed fermented feed, performing stacking fermentation on the mixed fermented feed, and putting the mixed fermented feed after stacking fermentation into a pool for fermentation to obtain fermented grains; removing kernels of pawpaw, peaches and avocados, mixing the pawpaw, the peaches and the avocados after kernel removal with grapes, apples, fructus lycii, rhizoma dioscoreae, blueberries, olives, lotus seeds and spirulina, and performing pulping to obtain a slurry; mixing flos chrysanthemi indici, fiveleaf gynostemma herb, bulbus lilii, folium mori, folium isatidis with folium apocyni veneti, and performing extraction and concentration to obtain a leaching solution; mixing the fermented grains, the slurry and the leaching solution, and adding a fermenting enzyme for fermentation toobtain a brut; distilling the brut to obtain a base liquor; and adding activated carbon into the base liquor for adsorption, and performing freeze filtering, storage and blending to obtain the health-care baijiu.

The invention discloses a preparation method of tobacco Maillard essence based on waste tobacco powder. The preparation method includes the steps: 1) weighing a certain amount of waste tobacco powder, mixing the waste tobacco powder with buffer solution, adding alpha-amylase and beta-amylase, adjusting the pH (potential of hydrogen) value of the buffer solution and performing reaction at the temperature of 45-65 DEG C for a certain time to obtain concentrated solution; 2) performing Maillard reaction for the concentrated solution and a certain weight of amino acid in water-propanediol solvents with the water content 10%-25% in a reaction system to obtain the tobacco Maillard essence; 3) dissolving the prepared tobacco Maillard essence in edible alcohol and then uniformly spraying the tobacco Maillard essence onto low-grade cut tobaccos. Smoking results indicate that cigarettes have fragrance of baked fragrance, caramel fragrance, cocoa fragrance and the like after the tobacco Maillard essence is added, smoking flavor is increased, smoke is exquisite and elegant, and the cigarettes are clean in taste. The preparation method is simple in technological process and low in cost, the smoking quality of the low-grade cigarettes can be obviously improved, and tobacco waste can be reasonably and comprehensively used.

The invention discloses spring liquor brewed for nine times and a preparation method of the spring liquor. The preparation method comprises the following steps: taking high quality rice and sticky rice as raw materials, and smaller lumped koji and a composite yeast bacterium solution as leavening agents, and performing semi-solid state fermentation or liquid state fermentation to prepare the spring liquor brewed for nine times. The spring liquor brewed for nine times is characterized in that raw materials are cooked at high temperature, smaller lumped koji and the composite yeast bacterium solution, which are rich in rhizopus, are added after the cooked mixture is naturally cooled, a multi-strain multi-enzyme semi-solid state or liquid state fermentation technology is adopted, the fermented mixture is brewed once every three days, the brewing is performed for nine times or ten times, the fermentation time is 27 or 30 days, and the obtained liquor is filtered to remove rice dregs to obtain the spring liquor which is clear, transparent, alcohol sweet and crisp, and mellow, soft and delicious in taste.

A negative draft inducing device for a smoker that induces a negative draft through an offset smoker. The negative draft is provided by means of a relatively small portable device which may readily be secured to the smoker when needed and readily released therefrom for storage when not in use. The device not only maintains a fire in the smoker, but also creates a negative flow of warm air through the smoker. The device includes a housing having an intake end and an output end. A fan inside the housing creates air flow from the intake end to the output rend. The housing attaches to a lower portion of the smoker, aligning with air registers. The air flow creates a negative draft across the smoker that maintains a fire in the lower portion and creates a uniform air flow over the smoked food and out the exhaust.

The invention discloses a new process for preparing prepared white spirit. The process comprises the following steps of: filling 40 to 50 volume percent of white spirit in a ceramic cylinder; cleaning some health-care Chinese medicinal materials and adding the materials into pure water to soak for 2 hours; boiling for 20 minutes and cooling; adding the materials into the spirit cylinder, uniformly stirring and sealing; soaking for 100 to 180 days; extracting liquor; filtering the liquor; redistilling the liquor so as to extract distilled liquor; blending the extracted distilled liquor to achieve specific alcoholic strength; and finally encapsulating and packaging to form a finished product. Due to the adoption of redistilling technology, the prepared spirit newly changes from yellowish brown or black brown to the color of the white spirit, has light medicinal flavor, and does not have the pungent Chinese medicinal flavor of the Hakka conventional prepared spirit; and the spirit body is fresh, cool, soft and comfortable and is more suitable for mouthfeel of consumers and requirements of health.

The invention discloses a preparation method for beer with a jasmine flower as an ingredient, and relates to the technical field of beer brewing. The beer comprises the following ingredients of, in parts by weight, 50-80 parts of water, 40-60 parts of barley malt, 30-50 parts of wheat malt, 10-20 parts of a hop, 25-35 parts of the jasmine flower and 8-10 parts of yeast. According to the preparation method for the beer with the jasmine flower as the ingredient, when the raw materials are selected, a combination of the barley malt and the wheat malt is selected; the jasmine flower is added in a boiling step, the jasmine flower has various health-care effects of resisting oxidation, nourishing and protecting the stomach, inducing diuresis, refreshing oneself and the like, and in a boiling process, beneficial components in the jasmine flower can be fully dissolved out, and wort and the jasmine flower are fused; the jasmine flower is prominent in flavor and light and fresh in taste, and the health-care effects of the jasmine flower is fully played; and the prepared beer with the jasmine flower as the ingredient has the aroma of the malt and the hop, and also has the aroma and health-care nutrients of the jasmine flower, so that the consumption concept about the healthy of people is met.

The invention relates to a making method of marinated pork intestines. The making method comprises the following making steps: preparing materials, performing cleaning for the first time, performing cleaning for the second time, performing refining cleaning and performing marinating. The marinated pork intestines have the characteristics of being clean, safe and delicious in taste; the pork intestines are cleaned with purely-natural plants, are free from chemical agents, and are free from residues of chemical agents; and the cleaning is safe and hygienic. The pork intestines are marinated withspecial-made red marinating liquid, so that the marinated pork intestines are unique in fragrance, red in color, mellow in taste and good in appearance.

The present invention describes a composition comprising at least 55% w / w (on sodium chloride free dry matter weight) of 5′-ribonucleotides and a process for the production of this composition comprising the steps of: (i) treating microbial cells to release the cell contents comprising RNA; (ii) separating the RNA present in the released cell content from other soluble cell material; and (iii) converting the separated RNA into 5′-ribonucleotides.

The invention provides honey-aroma baijiu and a brewing method of the honey-aroma baijiu. The honey-aroma baijiu is brewed by adopting the following raw materials in percentage by mass: 20-80 % of rice, and 20-80 % of semen sorghi vulgaris. The invention further provides a brewing method of the honey-aroma baijiu. The brewing method is easy to operate, by utilizing the characteristics that wine prepared by adopting rice is mellow and pure and wine prepared by adopting semen sorghi vulgaris is aromatic, the honey-aroma baijiu is brewed by adopting the modern yeast semisolid fermentation technology and adopting mixed grains, compared with the wine brewed by adopting single grain, the wine brewed by adopting mixed grains is mellow, sweet, thick, as well as cool and refreshing, and the wine body has the refined honey aroma, is soft-sweet after entering the mouth, is natural and refreshing, and is pleasant and smooth in aftertaste.

Provided is an application of hibiscus root extractive in cigarette tobacco. The application is characterized in that the hibiscus root extractive is dissolved in water and then is applied to the cigarette tobacco, the water-holding capacity of the tobacco can be improved, the moisture-preserving performance of a product is improved, offensive odor and stimulating during cigarette smoking can be lowered, drying sensation is lowered, the aroma, the pure and mild degree and the sweet sensation can be improved, and mouth cavity comfort is improved. The hibiscus root extractive is prepared by the following steps that a. dry hibiscus roots are smashed; b. water is used for heating and extracting, and extract liquor is subjected to vacuum concentration; c. deproteinization is carried out; and d. supernatant liquid obtained after deproteinization is subjected to further concentration and then is added into 95% ethyl alcohol, low-temperature standing is carried out, separation and sedimentation are carried out, sediment is washed and dried, and the hibiscus root extractive is obtained. According to the application, the original performance and the processing technology of cigarettes are not changed, the moisture-preserving performance of the cigarettes is improved, sense organ comfort during cigarette smoking is improved, and accordingly the practical production meaning and value are obtained.

Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

The invention provides a preparation method of a red algae beverage based on marine microorganism enzymes, and the obtained red algae beverage, and belongs to the technical field of food processing. The method can solve the problem of algae fishy smell, and meanwhile, the obtained red algae beverage has good drinking property and retains corresponding functions of red algae. The technical scheme comprises the following steps of preparation of a red algae enzyme, preparation of hop tea, and preparation and carbonation of pretreated red algae beverage, so that the red algae beverage is obtained.According to the red algae beverage provided by the invention, the problem of algae fishy smell is solved, and meanwhile, the beverage has good drinking property and retains the corresponding functions of the red algae.

The invention discloses an odor-removing anticorrosive finish paint coating. The coating comprises the following components in parts by mass: 30-35 parts of water, 0.8-1 part of a dispersing agent, 0.3-0.6 part of a defoaming agent, 0.2-0.5 part of a wetting agent, 0.2-0.5 part of a preservative, 0.5-0.8 part of a mildew preventive, 1-2.5 parts of an odor-removing coalescing agent, 1.8-2.5 parts of an environment-friendly anti-freezing agent, 20-25 parts of R706 titanium dioxide, 4-8 parts of kaolin clay, 3-5 parts of talcum powder, 8-15 parts of heavy calcium carbonate, 27-40 parts of odor-removing emulsion, 2-3 parts of TiO2-loaded composite photocatalytic material, and 3-5 parts of modification negative ion powder. The invention has the following beneficial effects: the added modification negative ion powder not only has good dispersion effect and stability, but also has strong negative ion inducing ability, and has good odor removal and formaldehyde removal ability; the TiO2-loadedcomposite photocatalytic material is added, so that the prepared coating has a photocatalytic effect, organic pollutants attached to the surface of the coating can be degraded, and a coating layer has a self-cleaning function; and meanwhile, natural diatomite is used as a carrier, a porous structure is provided, and formaldehyde and volatile organic compounds in air can be adsorbed, so that the photocatalytic effect is improved.

A negative draft inducing device for a smoker that induces a negative draft through an offset smoker. The negative draft is provided by means of a relatively small portable device which may readily be secured to the smoker when needed and readily released therefrom for storage when not in use. The device not only maintains a fire in the smoker, but also creates a negative flow of warm air through the smoker. The device includes a housing having an intake end and an output end. A fan inside the housing creates air flow from the intake end to the output rend. The housing attaches to a lower portion of the smoker, aligning with air registers. The air flow creates a negative draft across the smoker that maintains a fire in the lower portion and creates a uniform air flow over the smoked food and out the exhaust.

The invention relates to a preparation method of bitter bamboo wine. The preparation method comprises the following steps: (1) fresh bitter bamboos are selected and crushed into particles, the particles and grains are mixed for solid state fermentation and distillation, and bitter bamboo liquor is prepared as base liquor; (2) the bitter bamboo base liquor is filled into growing bitter bamboo rings, after the bamboos grow for 15-30 days, the liquor is taken out; (3) the growing bitter bamboos once with liquor are crushed, the crushed bamboos, vinasse and grains are mixed for distillation, and bamboo brewing liquid of the bitter bamboo is obtained; (4) the bitter bamboo brewing liquid and the bamboo liquor after being placed in the growing bamboo are combined and blended, and the bitter bamboo wine is obtained. The bitter bamboo wine has heat clearing and summer-heat relieving efficacies, the mouthfeel turns from slight bitter to sweet, and the wine is pure, salubrious, and delicately fragrant and tasty.