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30results about How to "Color reddish brown" patented technology

Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains

The invention discloses a method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains. The method comprises the following steps: (1) preparing materials; (2) carrying out vacuum leach and enzymolysis; (3) carrying out alcoholic fermentation: inoculating saccharomycetes into leaching solution and fermenting for 10 days at temperature of 25-32 DEG C; (4) carrying out lactobacillus fermentation: inoculating lactobacilli into fermented liquid after the alcoholic fermentation and ending the lactobacillus fermentation at the temperature of 37-40 DEG C when the alcoholic strength is 6-8%; (5) carrying out acetic fermentation: inoculating bacillus aceticus AS1.41 and fermenting for 72-84 hours at the fermentation temperature of 30 DEG C; and (6) sequentially cleaning, blending, homogenizing and sterilizing to acquire the hawthorn fruit vinegar beverage. The hawthorn fruit vinegar beverage prepared through the method is red and brown in color and properly sweet and sour; the hawthorn fruit vinegar beverage has excellent flavor and taste of flavor substances on basis of keeping original nutrient substances; meanwhile, continuous fermentation can be carried out and the production efficiency is high.
Owner:TIANDI YIHAO BEVERAGE JIANGMEN CITY

Gongfu oolong tea preparation method and products thereof

The present invention discloses a gongfu oolong tea preparation method and products thereof. The gongfu oolong tea preparation method provided by the invention comprises the following steps: Jinxuan and Cuiyu tea tree fresh leaf taking, withering, sun drying, leaf cooling, fine manipulating, rolling, fermenting, first firing, full firing, aging, fragrance improving and finished product obtaining. The traditional gongfu black tea preparation method and the variety resources of the Jinxuan and Cuiyu are combined, a scientific collecting and processing technology is combined, and the ''sun drying'' and ''fine manipulating'' processing technologies of the oolong tea are combined with the black tea full fermentation process, so that the prepared gongfu oolong (red oolong) tea is tight and compact in appearance, black and smooth, gold in soup color, has a flower flavor and a mountain charm, is mellow and fresh in taste, and is red and bright in leaf bottom. The preparation method puts forward for the first time that in the processing technology of the gongfu oolong (red oolong) tea and after the drying of raw tea, air conditioner temperature control aging (after-aging) is used and then the fragrance improving technology is also used, so that the tea products are more fragrant and the tastes are mellow and fresh.
Owner:GUANGXI STATE FARMS TEAS GRP

Radiation-resistant milk vinegar green tea healthcare beverage

The invention discloses a radiation-resistant milk vinegar green tea healthcare beverage and aims at the current situation that electromagnetic radiation is serious increasingly. Milk, green tea and Chinese herbal medicines such as silybum marianum, dendrobium nobile and polygonum aviculare serve as raw materials. A two-stage type production process of digesting the green tea, fermenting the green tea and healthcare vinegar and synchronously performing microbial fermentation and extraction is adopted, and solid-liquid fermentation and acetic fermentation processes are also adopted. The produced milk vinegar green tea healthcare beverage has the effects of resisting radiation, engendering liquid to allay thirst, tonifying middle-Jiao and Qi, reducing blood fat, reducing blood pressure, reducing blood glucose, enhancing immunity, resisting fatigue and the like, so that the multi-level demands of consumers for healthcare, influence, taste and the like are met. The color of the beverage is reddish brown; the beverage tastes sour, sweet, soft, cool, smooth and mellow; the juice is clear, bright and free from impurities; the composite fragrance of the green tea and medlar is retained, and the beverage has flavor substances such as acids and esters generated by microbial fermentation, has the advantages of good healthcare effect, short production time, low labor intensity, excellent flavor, low production cost and facilitation to industrial production.
Owner:河北华朗生物科技股份有限公司

Rhodiola rosea and milk vinegar contained green tea health beverage

In view of the present situation of sub-health of people caused by the modern way of life and the pace of life, the invention provides a rhodiola rosea and milk vinegar contained green tea health beverage which is prepared from milk, green tea and Chinese herbal medicines including rhodiola rosea, spina date seeds, chrysanthemum and the like, and is prepared by adopting a two-stage production process with green tea extraction first and then synchronous microbial fermentation extraction of health vinegar fermentation and adopting a solid and liquid fermentation coexisting acetic fermentation process. The milk vinegar contained green tea beverage can meet multi-level requirements of customers on health, influences, mouth feeling and the like and has the effects of producing saliva, slaking thirst, supporting the healthy energy, refreshing the brain, improving eyesight, reducing blood fat, blood pressure and blood sugar, enhancing the immunity, resisting fatigue and the like. The beverage is reddish brown, is sour, sweet and palatable, is soft, cool and smooth, and is mellow in taste, clear and bright in juice and free of impurities. The beverage has composite flavors of the green tea and rhodiola rosea and also has a sour taste generated by microbial fermentation and flavor substances such as ester. The beverage has the advantages of good health effect, short production time, low labor intensity, good taste, low production cost, convenience in industrial production and the like.
Owner:QINGDAO JIARUI BIOLOGICAL TECH

Method for preparing pickles

InactiveCN101912097ARuddy bright colorHigh glossFood preparationYeastAlcohol
The invention discloses a method for preparing pickles. The method comprises the following steps of: (1) preparation of sweet flour paste juice: taking 1 weight part of flour, 1.15 to 1.3 weight parts of water, 0.1 to 0.2 weight part of soybean yeast or edible bean pulp, 0.025 to 0.04 weight part of edible alcohol and 0.015 to 0.025 weight part of salt, liquefying the flour by using alpha-amylase, then saccharifying the flour by using saccharifying enzyme, adding the soybean yeast or the edible bean pulp, the edible alcohol and the salt into the flour at the same time, stirring the mixture uniformly and fermenting the mixture for 10 to 20 days at the temperature of between 38 and 47 DEG C to form fermented paste, filter-pressing the fermented paste, and taking the juice, namely the sweet flour paste juice; and (2) preparation of the pickles: salting vegetables, cutting the vegetables and then desalting and dehydrating the vegetables, saucing the vegetables into the twice-used sweet flour paste juice for 24 hours, extruding the vegetables, then saucing the vegetables into the once-used sweet flour paste juice for 24 hours, extruding the vegetables again, and saucing the vegetables into the unused fresh sweet flour paste juice for 24 to 48 hours. The method has the advantages of short period, small floor area, low production cost, sanitation and reliability.
Owner:HEBEI BAODING HUAIMAO

Spicy olive pomace compound sauce and preparation method thereof

The invention relates to a spicy olive pomace compound sauce. The compound sauce contains the following components in parts by weight: 38-42 parts of soybean paste, 14-20 parts of fermented olive pomace, 12-20 parts of drinking water, 14-16 parts of vegetable oil, 4-5 parts of a chicken essence seasoning, 2-3 parts of white granulated sugar, 0.8-1.2 parts of bruised ginger, 0.8-1.2 parts of chopped garlic, 0.8-1.2 parts of chopped onion, 0.8-1.2 parts of chili powder and 0.8-1.2 parts of five-spice powder. A preparation method of the spicy olive pomace compound sauce comprises the steps of heating the vegetable oil to 230-240 DEG C, cooling to 130-135 DEG C, adding the bruised ginger, the chopped garlic and the chopped onion, carrying out stir-frying until fragrance comes out, sequentially adding the fermented olive pomace, the chili powder, the five-spice powder and the soybean paste, continuously carrying out stir-frying for 3-5 minutes, adding the drinking water, boiling, cooking with small fire for 5-10 minutes, adding the white granulated sugar and the chicken essence seasoning, and uniformly stir-frying, so as to obtain the spicy olive pomace compound sauce.
Owner:SICHUAN UNIV

Preparation method of ottelia alismoides soybean sauce

The invention discloses a preparation method of an ottelia alismoides soybean sauce. The soybean sauce is prepared by adding ottelia alismoides which possesses health-care values, and water chestnut which is rich in starch and possesses a plurality of health efficacies; and by steps such as pre-treatment, preparation of ingredients, inoculation, starter propagation, fermentation, press filtration and canning. Finished products of the ottelia alismoides soybean sauce are capable of clearing away heat and removing toxicity, engendering liquid and allaying thirst, strengthening the middle warmer and benefiting vital energy, and stimulating appetite and promoting digestion; the color of the finished products of the ottelia alismoides soybean sauce is reddish brown; taste is natural; and flavor is mellow and strong. Ottelia alismoides and water chestnut which are high in yield, low in cost, and rich in protein and starch are used as principal raw materials to replace traditional grain crops such as wheat and corn, so that production cost is reduced significantly, health-care values of the soybean sauce are increased, a novel kind of soybean sauce is developed, income growth and efficiency growth of peasants are promoted, agroecological environment is improved, agroecological safety is ensured, and sustainable development of agriculture is further accelerated.
Owner:好记吉林调味品产业园有限公司

Liver protection Chinese herbal medicine healthcare vinegar drink

The invention discloses a functional healthcare vinegar drink taking homologous Chinese herbal medicines such as seaweeds, red dates, grifola, Chinese wolfberry and peach seeds as raw materials. The drink has the functions of engendering liquid, allaying thirst, protecting liver, dispelling the effects of alcohol and the like, and can meet multilevel requirements of people for taste, nutrition, healthcare and the like. The drink has the advantages that solid and liquid fermentation technology is adopted, the advantages of fine flavor of solid fermentation and high yield, short production cycle, low labor intensity and fine merchandise property of liquid fermentation are combined, solid-liquid separation is omitted in the product fermentation process, extraction time of active components of the Chinese herbal medicines is prolonged, extraction of the active components is accelerated by fermentation of microorganisms, the raw materials contain stevia rebaudiana which is a fine natural sweetening agent and has the function of reducing blood sugar, the drink is suitable for diabetics, Chinese herbal medicine extraction technology is absent in production technology, production cost is reduced, and industrial production is facilitated.
Owner:广东润源中天生物科技有限公司

Atractylodes macrocephala, milk vinegar and green tea heath drink

The invention aims at the current situation that the crowd are weak in spleen and stomach and high in possibility of catching various diseases because of the modern life style, takes milk, green tea and Chinese herbal medicine, such as atractylodes macrocephala, dried orange peel and tuckahoe, as raw materials, and adopts the two-stage manufacturing technology that green tea is firstly extracted and then the extracted green tea and health vinegar are subjected to synchronic microbe fermenting and extracting, as well as the acetic fermentation technology with the solid-state and liquid-state fermentation coexisting to make a milk vinegar green tea drink with the functions of engendering liquid and allaying thirst, invigorating spleen and supplementing qi, enhancing immunity, resisting fatigue and the like, so as to satisfy the multi-level demands of consumers on health protection, influences, the taste and the like. The drink is sour, sweet, soft, cool, smooth, reddish brown in color, mellow in taste, clean and bright in juice, and free of impurities, reserves the composite fragrance of green tea and mulberries, has the sour taste generated by microbe fermentation and the flavor substances of esters and the like, and has the advantages of being good in health efficacy, short in manufacturing time, low in labor intensity, good in taste, low in manufacturing cost, convenient for industrialized manufacturing, and the like.
Owner:中寰健康科技(无锡)有限公司

Millet grain vinegar preparation method

The present invention relates to a millet grain vinegar preparation method, wherein the problem of damage of chemical additives in edible vinegar on human body can be effectively solved with the present invention. The solved technical scheme comprises the following steps: 1) preparing koji, 2) cooking grain, 3) mixing, 4) fermenting, 5) percolating vinegar, and 6) precipitating the vinegar. The millet grain vinegar has characteristics of brownish red color, thick texture, soft flavor, mellow fragrance, nature property, no additive, and safety, and is the innovation in the field of the vinegar.
Owner:陈永革

Health-care oil for making cold dishes

The invention mainly relates to the technical field of food processing, and discloses health-care oil for making cold dishes. The health-care oil for making cold dishes is made from the following raw materials of vegetable oil, scallions, spices, shiitake mushrooms, pomelos, a mint extract, a radix zanthoxyli extract and a semiliquidambar cathayensis extract. The health-care oil for making cold dishes is rich in fragrance, cool and refreshing in mouth feel, reddish brown in color and convenient to eat, the varieties of edible oil in the market are increased, and the economic returns of the health-care oil for making cold dishes are increased by 11.3% than those of conventional salad oil; the scallions and the spices are added, so that the color of the oil for making cold dishes can be deepened; water is added to the spices, and freezing is performed, so that the tissue structure can be sufficiently destroyed, the leaching out of effective components can be promoted, the aromatic odor can be increased, the defects that the taste of the cold dishes is light, the fragrance of the cold dishes is not rich and too much spice powder is used so that the cold dishes are inaesthetic are overcome; and besides, the growth of infectious microbes can be restrained, the fat oxidation can be delayed, and the shelf life can be prolonged.
Owner:蚌埠市九华油脂有限公司

Cassia seed milk vinegar health drink

The invention discloses a functional milk vinegar health drink made of cassia seed and other Chinese herbal medicines and milk. It is not only a health vinegar drink with milk flavor, but also a milk product with acetic acid taste, which can satisfy people's desire for beverage flavor and health care effect. , nutrition and other multi-level needs. The invention adopts a three-stage fermentation process of alcohol fermentation, acetic acid fermentation and lactic acid fermentation. The Chinese herbal medicine adopts a two-stage extraction process of first leaching and then synchronous microbial fermentation extraction with the three-stage fermentation. The alcohol fermentation adopts the coexistence fermentation process of solid state and liquid state fermentation . The product is reddish-brown in color, sweet and sour, soft, cool and smooth, with a mellow taste, clear and bright juice, and no impurities; it not only retains the compound aroma of cassia seeds and milk, but also has the sourness and esters and other flavor substances produced by microbial fermentation. It has the effects of promoting body fluid to quench thirst, enhancing immunity, and anti-fatigue. It has the advantages of high extraction rate of active ingredients of Chinese herbal medicine, good flavor, short production cycle, low labor intensity, and good product hygiene.
Owner:广州莱可福生物科技有限公司

Functional health vinegar drink capable of benefiting spleen and invigorating stomach and production process thereof

The invention discloses functional health vinegar drink capable of benefiting spleen and invigorating stomach and a production process thereof. The drink product has the effects of helping produce saliva and slake thirst, benefiting spleen and invigorating stomach, etc., and the multi-level requirements of people such as taste, nutrient and healthcare can be met. The functional health vinegar drink has the advantages that 1, the solid fermenting process and the liquid fermenting process are performed at the same time, and the advantages of good taste of solid fermenting, high output, short production cycle, low labor intensity and good product properties of liquid fermenting are combined; 2, solid and liquid separation is not carried out during fermenting the product, the leaching time of active ingredients of Chinese herbal medicines is prolonged, and the leaching of the active ingredients is sped up under the fermenting effect of microorganism; 3, the raw materials include stevia rebaudiana which is a good natural sweetening agent and has the effect of decreasing blood sugar; therefore, product is applicable to the diabetic; 4, the Chinese herbal medicine digesting process is not carried out in the production process, so that the production cost is decreased, and the industrial production can be performed conveniently.
Owner:河南龙口饮品有限公司

Preparation method of sauced meat

The invention discloses a preparation method of sauced meat. The method comprises the following steps of (1) preparing aged meat; (2) salting: partitioning shank of the aged meat, injecting one part of edible salt, covering the surface layer of the aged meat with another part of edible salt, repeatedly kneading the aged meat, stacking the kneaded aged meat layer upon layer in a manner that the skin is uniformly upward, covering with a bamboo sheet and pressing with stones to squeeze out bloody water and standing for over 24 hours to obtain salted meat, and repeating the steps for re-salting to prepare salted meat; (3) airing for the first time, evaporating the moisture in the salted meat by using ventilation equipment; (4) saucing the firstly aired salted meat by using soybean paste and soy sauce at the volume ratio of 1:1; and (5) airing for the second time, hanging the salted meat in a room or under the sun for airing 24-48 hours for the second time. The sauced meat obtained by the method is good in mouthfeel and good in taste, the preparation cycle is shortened and the yield is increased.
Owner:吴江市同里酱制品厂(普通合伙)

A kind of wolfberry milk vinegar health drink

The present invention disclosed a functional milk vinegar health drink with Chinese herbal medicines and milk as raw materials. It is not only a healthy vinegar drink with milk flavor, but also a dairy product with acetic acid flavor., Multi -level needs such as nutrition.The present invention uses alcohol fermentation, acetic acid fermentation, and lactic acid fermentation three -stage fermentation process. Chinese herbal medicine adopts two -stage extraction process for first immersion or three -stage fermentation synchronous microorganisms.EssenceThe product is red -brown, sweet and sour, soft and smooth, soft and smooth, mellow taste, clear and bright juice, and no impurities; not only retains the composite fragrance of wolfberry and milk, but also has the sour substances such as the acidity and esters of microbial fermentation.It has the advantages of reinforcing quenching thirst, enhancing immunity, anti -fatigue, etc., and has the advantages of high immersion rate, good flavor, short production cycle, low labor intensity, and good product flavor.
Owner:山东川鹰食品有限责任公司

Semen cassiae and milk vinegar health drink

The invention discloses a functional milk vinegar health drink taking Chinese herbal medicines such as semen cassiae and milk as raw materials. The functional milk vinegar health drink is a health vinegar drink with milk taste and is a dairy product with acetic acid taste, so that the multi-level requirements on drink flavor, health care effect and nutrition of people can be met. With the adoption of three-section fermentation process such as alcoholic fermentation, acetic fermentation and lactic acid fermentation, the Chinese herbal medicines are leached and subjected to a two-section extraction process for three-section fermented synchronous microbial fermentation and extraction, and the alcoholic fermentation adopts solid-state and liquid-state fermentation coexistence fermentation process. The product is red brown in color, sour and sweet in taste, soft, cool and smooth, mellow in taste, clear and transparent in juice and impurity-free. The composite aroma of the semen cassiae and milk is remained, and the health drink has sour feel and flavor substances such as esters generated by microbial fermentation, has the effects of helping produce saliva and slaking thirst, enhancing the immunity and resisting fatigue, and has the advantages that the Chinese herbal medicine active ingredients are high in leaching rate and the health drink is good in flavor, short in production cycle, low in labor intensity and good in sanitation.
Owner:广州莱可福生物科技有限公司

Steamed pork with rice flour and preparation method thereof

The invention discloses a steamed pork with rice flour and a preparation method thereof. The steamed pork with rice flour is mainly prepared from rib back, glutinous rice, table salt, white granulated sugar and sweet fermented flour paste according to certain parts by weight. The steamed pork with rice flour has the advantages of fine material selection, unique preparation technique and good taste, and is convenient to eat.
Owner:侯颍

Preparation method of ottelia alismoides soybean sauce

The invention discloses a preparation method of an ottelia alismoides soybean sauce. The soybean sauce is prepared by adding ottelia alismoides which possesses health-care values, and water chestnut which is rich in starch and possesses a plurality of health efficacies; and by steps such as pre-treatment, preparation of ingredients, inoculation, starter propagation, fermentation, press filtration and canning. Finished products of the ottelia alismoides soybean sauce are capable of clearing away heat and removing toxicity, engendering liquid and allaying thirst, strengthening the middle warmer and benefiting vital energy, and stimulating appetite and promoting digestion; the color of the finished products of the ottelia alismoides soybean sauce is reddish brown; taste is natural; and flavor is mellow and strong. Ottelia alismoides and water chestnut which are high in yield, low in cost, and rich in protein and starch are used as principal raw materials to replace traditional grain crops such as wheat and corn, so that production cost is reduced significantly, health-care values of the soybean sauce are increased, a novel kind of soybean sauce is developed, income growth and efficiency growth of peasants are promoted, agroecological environment is improved, agroecological safety is ensured, and sustainable development of agriculture is further accelerated.
Owner:好记匠心酿造食品有限公司

Method for processing gold tea

InactiveCN102415453BSolving Resource Utilization IssuesImprove qualityPre-extraction tea treatmentGreen teasBlack teas
The invention discloses a method for processing gold tea. The method comprises the following processing steps of: picking green; drying green; cooling green; making green; withering; primarily rolling; fermenting; using gross fire; yellowing with a piling process; rolling again; finally firing; refrigerating and alcoholizing; extracting fragrance and spreading for cooling to obtain finished gold tea. The gold tea is prepared from 2-4 leaves left on a tea tree after a bud and a leaf are picked, and a problem that partial fresh tea resources are wasted after variety Fuyun 6 is prepared into green tea is solved. Meanwhile, main processing procedures for green, black and yellow tea are integrated, the quality characteristics of the gold tea, such as uniform shape, russet and black color, golden soup color, thick aroma, fresh and mellow taste, and uniform red and bright leaves at the bottom, are improved, the made gold tea has good mouthfeel and thick and fresh taste, has the flower fragrance of green tea, thick and fresh taste of black tea and mellowness of yellow tea, is popular with customers, and has obvious economic benefit.
Owner:广西顾式有机农业集团有限公司

Bran health-care vinegar beverage capable of treating constipation

The invention provides a bran health-care vinegar beverage capable of treating constipation, and discloses a functional health-care vinegar beverage which is mainly composed of bran, trichosanthes kirilowii maxim, codonopsis pilosula, fructus toosendan, rhodiola rosea, polygonum multiflorum and other medicine and food homologous Chinese herbal medicine, has functions of relaxing bowels, invigorating spleen and lung, tonifying stomach and kidney and treating constipation, integrates nutrition, health care and dietary therapy, and meets the multilevel requirements of people for the pursuit of taste, nutrition, health care and the like. The beverage has the advantages that by means of a solid and liquid fermentation coexistence fermentation process, the advantages of being good in solid fermentation flavor, high in liquid fermentation yield, short in production cycle, low in labor intensity and good in product sanitation are integrated; solid-liquid separation is not conducted in the product fermentation process, the extraction time of active ingredients of Chinese herbal medicine is prolonged, the extraction of the active ingredients is accelerated through the fermentation effect of microorganisms; stevia rebaudiana is contained in raw materials, is a good natural sweetening agent and has a function of regulating blood sugar level, and the product is suitable for being drunk by diabetics; the Chinese herbal medicine digestion process is not adopted in the production process, production cost is reduced, and industrial production is facilitated.
Owner:QINGDAO JIARUI BIOLOGICAL TECH

A health vinegar drink based on green algae resource utilization

The invention discloses a functional health-care vinegar beverage using green algae such as Enteromorpha as raw materials and a production process thereof. Functional health-care vinegar drink with good quality and good commodity properties. The advantages are: first, the coexistence of solid-state and liquid fermentation is adopted, which combines the advantages of good flavor of solid-state fermentation and high yield of liquid fermentation, short production cycle, low labor intensity, and good product hygiene; second, no solid-liquid fermentation is carried out during the product fermentation process Separation prolongs the leaching time of active ingredients of Chinese herbal medicine, and improves the leaching rate of active ingredients and the yield of water-soluble dietary fiber through the fermentation of microorganisms; the third is that the raw material contains stevia, which is a good natural sweetener. The product is suitable for drinking by diabetics; fourth, there is no Chinese herbal medicine extraction process in the production process, which reduces the production cost and facilitates industrial production.
Owner:广东君悦营养医学有限公司

An anti-radiation milk vinegar green tea health drink

Aiming at the increasingly serious situation of electromagnetic radiation, the present invention discloses an anti-radiation milk vinegar green tea health beverage, which uses milk, green tea, milk thistle, dendrobium, succulents and other Chinese herbal medicines as raw materials, extracts green tea first, and then mixes it with health vinegar The two-stage production process of simultaneous fermentation and extraction of microorganisms and the acetic acid fermentation process of solid-state and liquid-state fermentation coexist. The milk vinegar green tea beverage produced has the functions of anti-radiation, promoting body fluid and quenching thirst, nourishing Qi, lowering blood fat, lowering blood pressure, lowering blood sugar, and enhancing immunity. Strength, anti-fatigue and other effects to meet consumers' multi-level needs for health care, impact, and taste. The product is reddish-brown in color, sweet and sour, soft, cool and smooth, with a mellow taste, clear and bright juice, and no impurities; it not only retains the compound aroma of green tea and wolfberry, but also has the sourness and esters and other flavor substances produced by microbial fermentation. It has the advantages of good health care effect, short production time, low labor intensity, good flavor, low production cost, and convenient industrial production.
Owner:河北华朗生物科技股份有限公司

Liver-protecting Chinese herbal medicine and health-care vinegar drink

The invention discloses a functional healthcare vinegar drink taking homologous Chinese herbal medicines such as seaweeds, red dates, grifola, Chinese wolfberry and peach seeds as raw materials. The drink has the functions of engendering liquid, allaying thirst, protecting liver, dispelling the effects of alcohol and the like, and can meet multilevel requirements of people for taste, nutrition, healthcare and the like. The drink has the advantages that solid and liquid fermentation technology is adopted, the advantages of fine flavor of solid fermentation and high yield, short production cycle, low labor intensity and fine merchandise property of liquid fermentation are combined, solid-liquid separation is omitted in the product fermentation process, extraction time of active components of the Chinese herbal medicines is prolonged, extraction of the active components is accelerated by fermentation of microorganisms, the raw materials contain stevia rebaudiana which is a fine natural sweetening agent and has the function of reducing blood sugar, the drink is suitable for diabetics, Chinese herbal medicine extraction technology is absent in production technology, production cost is reduced, and industrial production is facilitated.
Owner:广东润源中天生物科技有限公司

A kind of functional health-care vinegar beverage for invigorating spleen and stomach and production process thereof

The invention discloses a functional health-care vinegar drink made of taro, yam, hawthorn and other medicinal and edible Chinese herbal medicines. Multiple levels of requirements. The advantages are: first, the coexistence of solid-state fermentation and liquid-state fermentation is adopted, which combines the advantages of good flavor of solid-state fermentation and high yield of liquid fermentation, short production cycle, low labor intensity, and good commodity properties; Separation prolongs the leaching time of active ingredients of Chinese herbal medicine, and accelerates the leaching of active ingredients through microbial fermentation; third, the raw material contains stevia, which is a good natural sweetener and has the effect of lowering blood sugar. It is suitable for diabetics to drink; the fourth is that there is no extraction process of Chinese herbal medicine in the production process, which reduces the production cost and is convenient for industrialized production.
Owner:河南龙口饮品有限公司

A kind of spicy oil olive pomace compound seasoning sauce and preparation method thereof

A spicy-flavored olive and pomace compound seasoning sauce, the ingredients of the compound seasoning sauce and the parts by mass of each component are: 38 to 42 parts of bean paste, 14 to 20 parts of fermented olive and pomace, and 12 to 20 parts of drinking water. 20 parts, 14-16 parts of vegetable oil, 4-5 parts of chicken essence seasoning, 2-3 parts of white sugar, 0.8-1.2 parts of minced ginger, 0.8-1.2 parts of minced garlic, 0.8-1.2 parts of minced onion, 0.8-1.2 parts of chili powder and 0.8-1.2 parts of five-spice powder. The preparation method is: heat the vegetable oil to 230-240°C and cool it to 130-135°C, add minced ginger, minced garlic and minced onion, stir-fry until fragrant, and then add fermented olive pomace in turn , chili powder, five-spice powder and bean paste, continue to stir-fry for 3-5 minutes, add drinking water, boil and simmer for 5-10 minutes on low heat, then add white sugar and chicken essence seasoning, stir-fry evenly and serve.
Owner:SICHUAN UNIV

Atractylodes macrocephala milk vinegar green tea health drink

The present invention aims at the current situation that the spleen and stomach are weak and prone to various diseases caused by the modern lifestyle. Using milk, green tea, Chinese herbal medicines such as Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizome and other Chinese herbal medicines as raw materials, the present invention adopts two methods of extracting green tea first and then fermenting with health-care vinegar synchronously with microbial fermentation. Segmental production technology and solid-state and liquid-state fermentation co-exist acetic acid fermentation technology to produce a milk vinegar green tea beverage with the functions of promoting body fluid and quenching thirst, invigorating spleen and replenishing qi, enhancing immunity, and anti-fatigue, so as to satisfy consumers' desire for health care, influence, Taste and other multi-level needs. The product is reddish-brown in color, sweet and sour, soft, cool and smooth, with a mellow taste, clear and bright juice, and no impurities; it not only retains the compound aroma of green tea and mulberry, but also has the sourness and esters and other flavor substances produced by microbial fermentation. It has the advantages of good health care effect, short production time, low labor intensity, good flavor, low production cost, and convenient industrial production.
Owner:中寰健康科技(无锡)有限公司

Preparation method of pickled vegetables

InactiveCN109393400ARuddy bright colorHigh glossFood scienceAlcoholFiltration
The invention discloses a preparation method of pickled vegetables. The preparation method comprises the following steps of (1) making sweet fermented flour paste juice: preparing materials in a weight ratio: 1 of flour, 1.15-1.3 of water, 0.1-0.2 of soybean koji or edible soybean meal, 0.025-0.04 of edible alcohol and 0.015-0.025 of table salt, liquifying the flour with alpha-amylase, then performing saccharification through glucamylase, adding the soybean koji or the edible soybean meal, besides, adding the edible alcohol or the table salt, performing uniform stirring so as to obtain a mixture, then placing the mixture at the temperature being 38-47 DEG C, and performing fermentation for 10-20 days to obtain soy sauce mash, performing pressure filtration on the soy sauce mash, and takingout juice namely the sweet fermented flour paste juice; and (2) making the pickled vegetables: salting vegetables, then performing cutting and shaping, performing desalination and dehydration, putting the treated vegetables into the sweet fermented flour paste juice which is used twice, performing saucing for 24 hours, extruding the vegetables, putting the extruded vegetables into the sweet fermented flour paste juice which is used once, performing saucing for 24 hours, then extruding the vegetables, putting the extruded vegetables into fresh sweet fermented flour paste juice which is not used, and performing saucing for 24-48 hours. The pickled vegetables are short in cycle, small in floor surface, low in production cost, hygienic and reliable.
Owner:朱春荣

Preparation method of waterplantain-ottelia-herb soy sauce

The invention provides a preparation method of waterplantain-ottelia-herb soy sauce. The preparation method of the waterplantain-ottelia-herb soy sauce comprises the following steps: pre-treating raw materials, carrying out mixing, preparing koji, carrying out fermentation, carrying out filtration, and so on. The waterplantain-ottelia-herb soy sauce prepared by the preparation method has the functions of clearing away heat, detoxifying, expelling pathogenic wind, improving eyesight, tonifying the spleen and benefiting Qi; moreover, the waterplantain-ottelia-herb soy sauce is dark brown in color, rich in sauce aroma, pleasant in flavor, and mellow in taste. The waterplantain-ottelia-herb soy sauce is a new member provided for the soy sauce family. The waterplantain-ottelia-herb soy sauce is capable of increasing soil fertility, reducing usage amount of chemical fertilizers, promoting income and efficiency increase of the farmers, and improving agricultural ecological environment; thus, the waterplantain-ottelia-herb soy sauce boosts construction of new countryside and beautiful villages in China.
Owner:青岛益邦瑞达生物科技有限公司
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