52results about How to "Excellent sensory index" patented technology

The invention discloses kudzuvine root fine dried noodles and a production method thereof. The production method is characterized in that the kudzuvine root fine dried noodles with the fresh scent of kudzuvine root are produced by using 100 weight parts of strong and fine flour and 20 to 40 weight parts of kudzuvine root powder as raw materials and adding 20 to 25 weight parts of kudzuvine root extract during dough making and by processes such as dough making, curing, tableting, strip cutting, drying, packaging and the like. Physiological active ingredients such as flavonoids compounds are contained in the noodles, so the kudzuvine root fine dried noodles have nutritional and health-care functions.

The invention provides edible tableware and belongs to the technical field of new materials of food. The edible tableware comprises a tableware-shaped biscuit main body, wherein the surface of the biscuit main body is covered with an edible waterproofing membrane. The biscuit main body comprises the following raw materials in parts by weight: 20-30 parts of wheat flour, 10-15 parts of sorghum flour, 5-8 parts of rice flour, 5-8 parts of starch, 6-12 parts of eggs and 0-4 parts of a flavoring agent, and the flavoring agent is natural fruit and vegetable products. A preparation process comprisesthe following steps: S1, adding water to the raw materials of the biscuit main body, performing mixing, then performing pressing to obtain a tableware-shaped biscuit main body, performing cooking toobtain the biscuit main body, and forming the waterproofing membrane on the surface of the biscuit main body. The edible tableware provided by the invention can be substituted for disposable tablewarein use, such as plastic bowls, plastic spoons, disposable chopsticks, plastic or fibrous dinner plates, plastic water cups and the like, and the edible tableware is healthy, safe and environment-friendly and has economic value, social value and broad application prospects.

The invention provides a biological sporoderm-breaking technology and an effective antioxidation method for ganoderma lucidum spore powder. Firstly, full mature ganoderma lucidum spores are screened and put into water to be cleaned, then the ganoderma lucidum spores are heated after being frozen, spore enzymolysis and sporoderm breaking are carried out with one of expansin, cellulose, lysozyme, helicase and the like or the mixture of a plurality of enzymes for 3-24 hours at the temperature of 37-45 DEG C, pH (Potential Of Hydrogen) is regulated to 5.5-6.8 by citric acid, and then a vitamin C is used as an antioxidant of the ganoderma lucidum spore powder. Finally, 1% of sweetener-stevioside is used for removing bitter, and treatment with an instantaneous ultra-high temperature sterilization machine and bagging are carried out. The method disclosed by the invention has a good sterilization effect and high sporoderm breaking efficiency, is low in cost, does not break protoplasm of the ganoderma lucidum spore powder and keeps the original characteristics of the ganoderma lucidum powder.

The invention relates to seafood preservative and preparation and application thereof and belongs to the field of food preservation and fresh-keeping. The seafood preservative is prepared from carrageenan oligosaccharides and water, and the concentration of carrageenan oligosaccharides is 10-25 g / L. A preparation method includes the steps that firstly, the carrageenan oligosaccharides are prepared from carrageenan through an enzyme hydrolysis method, then the carrageenan oligosaccharides are used for preparing the preservation, specifically, the carrageenan oligosaccharides are dissolved in water, and the concentration of the carrageenan oligosaccharides in a solution is 10-25 g / L. The seafood preservative has the advantages that seafood can be effectively prevented from decaying, the total number of bacterial colonies of shrimps, the total volatile basic nitrogen (TVB-N), the Ph value, the activity of polyphenol oxidase, sensory indexes and other physiological and biochemical indexes are effectively improved, the shelf life of seafood is prolonged, and the preservative is in the food level and is safe and free of toxin.

The invention discloses mixed silage containing sweet sorghum and alfalfa, and a preparation method of the mixed silage. The mixed silage comprises the following components by weight percent: 20-40% of sweet sorghum and 60-80% of alfalfa. The preparation method comprises the following steps: harvesting the raw materials, chopping, mixing, filling and compacting, sealing and carrying out silage fermentation. After the mixed silage is used, the problems that the alfalfa is low in content of soluble sugar, high in buffer capacity and difficult to directly silage can be solved, and the problems that the sweet sorghum is higher in coarse fiber content and lower in protein content when being separately silaged can be solved. The prepared novel mixed silage has the characteristics of being high in protein content, low in fiber content and excellent in quality.

The present invention discloses a chia seed suspended particle drink. The drink consists of the following components in percentages by mass: 0.1%-0.5% of chia seed, 0.01%-0.05% of suspending agent, 0.02%-0.1% of gel enhancement agent, 0.02%-0.1% of citric acid, 0.01%-0.05% of sodium citrate, 0.01%-0.04% of fortunella margarita and lemon, 5%-10% of sweeteners and the balanced water, and the total amount of the above components is 100%. The present invention also discloses a preparation method of the chia seed suspended particle drink. The preparation method comprises the following steps: chia seed pre-treating, weighing, material liquid preparing, filling, sterilizing and cooling. The chia seeds are used as raw materials, microbial edible gum is carefully selected, and a gel three-dimensional network structure is formed by using the gelling ability of the microbial edible gum to enable the particles to suspend. The prepared natural suspended particle drink has a shelf life up to six months. The floating food particles are true, intuitive and nutritional, and the drink is good in taste and is oriented to all types of consumer groups.

The invention relates to a processing method of frozen and blanched shrimp meat. The processing method of the frozen and blanched shrimp meat comprises the following steps: carrying out rough processing on fresh shrimps to obtain shrimp meat; carrying out finish processing and classification; soaking the shrimp meat in an additive for 3 hours at most, and stirring once every other half hour during soaking; cleaning with clean water, and then cooling with ice water at the temperature of 40 DEG C or below; blanching; carrying out separate freezing at the temperature not higher than -35 DEG C until the temperature at the center of the shrimp meat is not higher than -18 DEG C; carrying out ice glazing for 3-5 seconds in ice water at the temperature of about -4-0 DEG C, and packaging, and thus obtaining the frozen and blanched shrimp meat product; and carrying out metal detection on the packaged products one by one, treating the products which are detected to contain a metal foreign matter, putting the qualified products into a storage at the temperature not higher than -18 DEG C and carrying out cold storage. The processing method of the frozen and blanched shrimp meat has the advantages that a preparation technology is simple and reasonable and is easy to operate, the obtained frozen and blanched shrimp meat is convenient to eat, has excellent sensory indexes and is beautiful in colour and delicious in taste; meanwhile, product quality is stable, a guarantee period is long, and the frozen and blanched shrimp meat has the characteristics of health, safety and rich nutrients, so that kinds of the process shrimp meat products are enriched, and the processing method of the frozen and blanched shrimp meat has great significance on promotion of development of the aquaculture industry.

The invention provides a Baijiu brewing formula and a Baijiu brewing process. In the Baijiu brewing formula, the following components in parts by weight are included: 30-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of sticky rice, 5-15 parts of wheats, 5-15 parts of mung beans, 5-15 parts of oats and 1-10 parts of peas. The brewing process comprises the following steps: preparing the raw materials according to the formula; crushing, mixing and steam-cooking the raw materials; carrying out diastatic fermentation on the steam-cooked raw materials; distilling fermented grains to obtain the Baijiu. The brewing process is simple, short in brewing time, easy to control in various brewing parameters and strong in operability. The brewed Baijiu is outstanding in sauce flavor, good in sensory index, mellow and soft in taste, and does not cause stomach hurt, headache and drunkenness.

The invention discloses a quality improvement method of freshwater fish, comprising the steps of: 1) carrying out treatment of three removing on the freshwater fish, and carrying out vacuum packaging after rinsing cleanly; 2) putting the vacuum-packaged freshwater fish into an ultrahigh-voltage container; and 3) pressurizing to 50-600MPa, maintaining the pressure for 5-30 minutes, then releasing the pressure to normal pressure, and taking out the freshwater fish. For the fish meat treated by the quality improvement method, the shelf life is prolonged, the sensory indexes such as flavor, color, taste and tissues and the like after cooking are superior to those of the fish meat without treatment, the chewiness and the elasticity are improved, and the content of amino nitrogen is increased. In the quality improvement technology of the freshwater fish meat, the quality of the freshwater fish can be obviously improved, and the quality improvement technology is applicable to freshwater fish such as oxtail fish, silver carp fish and the like.

The invention discloses a low sugar triticale and purple sweet potato crisp biscuit and a preparation method thereof. The preparation method includes a burdening step which is performed by choosing constituents according to the following weight part ratio: 100 parts of low protein flour, 4-8 parts of triticale flour, 10-20 parts of purple sweet potato whole flour, 30-40 parts of lard oil, 8-12 parts of egg, 5-10 parts of drinking water, 0.10-0.20 part of glycyrrhizic acid tripotassium, 1-2 parts of baking powder, and 0.3-0.6 part of salt. The preparation method includes the following processing steps: 1) preparing emulsion; 2) concocting dough; 3) shaping; 4) baking. The crisp biscuit prepared by using the preparation method is low in sugar content, low in energy and high in nutrition value.

The invention provides a hard biscuit capable of being used as an instant noodle box, and belongs to the technical field of edible new materials. The hard biscuit comprises a box-like biscuit body, wherein the surface of the biscuit body is covered with an edible waterproof film layer. The biscuit body comprises the following raw materials in parts by weight: 8-12 parts of sorghum powder, 10-15 parts of rice flour, 8-12 parts of starch, 15-20 parts of wheat flour, 6-12 parts of eggs, 1-4 parts of food gums and 0-4 parts of a flavoring agent, wherein the flavoring agent is a natural fruit-vegetable product. The biscuit is prepared by the following steps: step 1, adding water to the raw materials of the biscuit body; step 2, then pressing obtained mixture into a box-like body; step 3, bakingthe box-like body to obtain the biscuit body; and step 4, then forming a waterproof film layer on the surface of the biscuit body. The hard biscuit provided by the invention can replace instant noodle boxes made of plastic and the like, is healthy, safe and environmentally friendly, has economic value and social value, and has wide application prospect.

The invention relates to a preparation method of a fermented product and discloses a miso preparation method capable of increasing the aroma by utilizing saccharomyces rouxii. Raw materials are prepared according to the following components in parts by weight: 60-70 parts of soybean meal, 20-30 parts of flour, 1-3 parts of aspergillus essence, 0.04-0.05 part of red kojic rice, 0.8-2 parts of a saccharomyces rouxii culture solution and 100-150 parts of saline water. The preparation method comprises the following steps: steaming the materials, crushing, inoculating, making a starter, fermenting, circularly pouring and sterilizing. According to the preparation method, the fermentation is sufficient, original tank pouring is performed by stages and the saccharomyces rouxii is used for fermenting to increase the aroma.

The invention relates to a reclaimed water supplying-type surface water deep purification combined device comprising a magnetic ion exchange resin mixing reaction precipitation system, a coagulation reaction precipitation system, an ozone contact reaction tank, and an ultrafiltration membrane filtration system which are connected in order. The invention also relates to a method for purifying water by using the device, which comprises the following steps: pumping sewage into the magnetic ion exchange resin mixing reaction precipitation tank through a pipeline, removing part of suspensions and soluble organic matter; delivering the supernatant into the coagulation reaction precipitation tank, removing most suspensions, total phosphor and part of organic matter under the action of a coagulant; delivering the supernatant into the ozone contact tank, completing algae cell lysis and algae killing process by ozone, delivering ozone oxidation effluent into the ultrafiltration membrane filtration system, filtering the effluent through the membrane surface under the action of a vacuum suction pump, delivering the effluent into a clean water tank.

The invention discloses a process used for producing edible ethyl ester-typed silkworm pupa oil by silkworm pupa crude oil, comprising the main steps as follows: silkworm pupa crude oil extracted by organic solvent or squeezed and separated by machines is degummed, dehydrated and esterified; ethanol is recovered, glycerin and sulphuric acid are separated and washed; saturated fatty acids are removed and distilled; during the distillation process, the distillate with the temperature of 120-140 DEG C and the pressure of 1-5Pa is intercepted. The ethyl ester-typed edible silkworm oil produced by the process has good sensory index and the color thereof is buff; no crystals occur at zero DEG C; unsaturated fatty acid has high content; the acid value and peroxide value of the oil reach the edible standard, the quality of the product is good, the safety is high and no solvent remains; the process can be widely applied to the industries such as medicines, health-caring food, nutrition food, high-grade cosmetics and the like.

The invention belongs to the technical field of the processing of meat products and particularly relates to a method for storing fresh meat by combining a decompression method with an antistaling agent. The method comprises four processes of quick-freezing, dividing, soaking in the antistaling agent and storing, wherein the antistaling agent comprises the following components by weight percent: 0.01-0.03 percent of epsilon-lysine, 0.8-1 percent of chitosan, 0.30-1 percent of sodium diacetate, 0.01-1 percent of EDTA (Ethylene Diamine Tetraacetic Acid) and the balance of water; and the method can keep meat fresh within 13 days and not going bad within 21 days under the pressure of 0-(-0.09)MPa. Shown by the invention, by treating the chilled meat with the antistaling agent and then storing the meat in a decompression tank, the length for preservation of the meat is obviously prolonged by about 10 days at most. In the storage process, the sensory index of the meat does not obviously changed. The method for storing the fresh meat by combining the decompression method with the antistaling agent can obviously prolong the length for the preservation of the chilled meat.

The invention discloses wheat bran tableware and a preparation method thereof, and relates to the technical field of deep processing of wheat. The wheat bran tableware is prepared from the following raw materials: bran dry powder, dietary fibers, modified xanthan gum, corn starch and edible calcium carbonate. The prepared tableware is attractive in appearance and high in practicability, has appropriate hardness and waterproof performance, is good in sensory index, is not liable to cause negative effects such as fracture and fragmentation, can replace common disposable foam tableware, and is safer and more environment-friendly.

The invention provides a method for identifying drainage oil and relates to the identification of edible oil samples by using a special method. The method comprises the following steps of: (1) selecting the edible oil samples and oil samples to be identified, carrying out random sampling and grouping, and directly carrying out mass spectrometric analysis to obtain the mass spectrometric data of all sampled oil samples; (2) dividing the mass spectrometric data of groups of oil samples, obtained in the step (1), into six sections according to 1-100, 101-200, 201-300,301-400,401-500 and 501-600, and respectively computing the local confusion entropy index of each section, wherein the computing formula is of a formula shown in a drawing; and (3) adopting a pattern recognition method to the local confusion entropy indexes obtained in the step (2) so as to identify the drainage oil in the oil samples to be identified in the step (1) and unqualified edible oil samples existing in the edible oil samples. A mass spectrometric section for identifying the drainage oil is determined through comparing the peak-shaped confusion degrees of the mass spectrometric data of qualified edible oil and the drainage oil in different nuclear-cytoplasmic ratio ranges, so that the identification of the drainage oil is realized.

The invention discloses a controlled atmosphere preserving method of Sujiang pork. The method comprises the following steps of step A. segmenting the purchased Sujiang pork through a sterilized cutter; step B. preparing a carbon oxide (CO) controlled atmosphere group: carrying out the controlled atmosphere preparation for oxygen (O2), carbon dioxide (CO2) and CO to prepare the CO controlled atmosphere group, wherein the ratio of O2 to CO2 to CO is 39.5 to 60 to 0.5; and step C. preserving the pork under the controlled atmosphere: packing the Sujiang pork under the controlled atmosphere of O2, CO2 and CO by utilizing a controlled atmosphere packing machine, wherein for the inflation packaging, the inflating time is 30s, and the inflation pressure is 0.2Pa; and carrying out cold storing on the segmented pork after being packed under the CO controlled atmosphere into a refrigerator at the temperature of 0 to 4 DEG C. The controlled atmosphere preserving method not only has a good preserving effect, but also has long preserving time.

The present invention relates to preparation method of a high stability acidity protein drink, which selects optimal steps and appropriate condition to sufficiently react protein with sugar, thus obtains raw materials used for class of fermentation and compound acidity protein drink by cooling sufficient glycosylation of protein. The present invention can obviously mitigate protein precipitation which happened in shelf life of current acidity protein drink, enhance stability of product, improve appearance index, enhance the quality and satisfy continually increased demand of consumers, and has relatively high economic benefit and social benefit.

A processing method of frozen diced octopuses comprises the following steps: 1) removing internal organs of octopuses, performing crude washing; 2) performing salt-coating treatment; 3) cleaning the octopuses one by one, removing sand in sucking discs; 4) removing heads and necks; 5) performing blanching treatment; 6) cooling the boiled octopuses to reach a central temperature of less than 15 DEG C; 7) cutting and dicing the lower eight feet of each octopus treated in step 4) or step 6); 8) rinsing the diced octopuses, freezing in a single freezing machine below -30 DEG C to reach a central temperature of less than -18 DEG C; 9) weighing, coating with ice, and packaging to obtain the frozen raw diced octopuses or frozen blanched diced octopuses. The preparation technology of the invention is simple, reasonable, and easy to operate; the prepared frozen diced octopuses is not only convenient for eating, excellent in sensory indexes, good in color and taste, but also stable in product quality, and long in shelf life, has the characteristics of health, safety, and nutrition, not only enriches the kinds of octopus processing products, but also has great significance on promoting the development of aquaculture industry.

The invention provides a making method of low-alcohol apple wine. The method is characterized by including the steps: taking Fuji apples as a wine-making raw material, cleaning the apples by water, drying the cleaned apples, removing apple kernels, dicing the apples, soaking diced apples into a compound reagent for 5-15 minutes, fishing out the diced apples, and performing juicing on the apples bya crushing machine to obtain apple pulp with mass concentration of 100%; performing enzymolysis on the apple pulp, performing pasteurization, adjusting contents of total sugar and total acid, and fermenting the apple pulp to obtain apple wine; performing fining treatment, refrigerating the apple wine for 2-5 days, filtering the apple wine, and filling cans with the apple wine to obtain low-alcohol apple wine finished products. The made apple wine is light golden, clear and transparent, a wine body is soft, fruity, fine and smooth, and the apple wine is moderately sweet and sour in taste, refreshing and pleasant, and serves as a fruit wine beverage which is suitable for men, women, old people and children, nutritive and healthy.

The invention discloses a preparation method of low-alcohol sparging apple wine and the low-alcohol sparging apple wine. The alcoholic strength of the apple wine prepared by the preparation method is1.8 percent vol; the low-alcohol standard is reached; the CO2 pressure (20 DEG C) is 0.45MPa; the sparging wine standard is reached. The preparation method comprises the following steps that zymophytes and apple juice are used as raw materials for performing apple raw wine fermentation preparation; then, partial ethanol in the apple raw wine is removed to obtain low-alcohol apple wine; finally, saccharomyces cerevisiae is reutilized for performing secondary fermentation on the low-alcohol apple wine; the zymophytes include saccharomyces cerevisiae and bibulous candida mycoderma bacteria. A fermentation process disclosed by the invention can be used for making the low-alcohol sparging apple wine; the low-alcohol sparging apple wine made by using the process of mixed fermentation of saccharomyces cerevisiae and candida ethanolica and secondary fermentation after dealcoholization has the advantages that the aromatic substance variety is rich; the sensory index is good; the color luster isgolden yellow; the clear and transparent effects are achieved; the mouthfeel is mellow; the bubbles are exquisite and durable; the low-alcohol sparging apple wine is nutrient and healthy low-strengthfruit wine.

The invention relates to a preparation method of a multi-element mineral water-soluble silicon fertilizer. The water-soluble silicon fertilizer consists of the following components in parts by weight: 3-5 parts of diopside, 3-5 parts of potassium feldspar, 82-85 parts of wormcast and 5-7 parts of plant ash. The preparation method comprises the following steps: respectively smashing and grinding diopside and potassium feldspar to obtain powder; passing the diopside powder and the potassium feldspar powder through an 80-mesh sieve, for later use; weighing the standby diopside powder and the standby potassium feldspar powder according to the ratio of component parts by weight, evenly mixing the powder in a mixer; calcining the evenly-mixed powder in a smelting furnace; cooling a discharged material to obtain a diopside and potassium feldspar water-soluble multi-element crystal; smashing and grinding the multi-element crystal to obtain powder for later use; evenly mixing 3-5 parts of standby multi-element crystal powder, 82-85 parts of wormcast and 5-7 parts of plant ash by weight in the mixer; performing granulation by a granulator, performing baking by a baking machine and performing sieving by a sieving machine to obtain the multi-element mineral water-soluble silicon fertilizer. The multi-element mineral water-soluble silicon fertilizer can promote the production increase of crops, enhance the quality of the crops, improve the structure of soil and ensure the safe consumption of the crops.

The invention discloses application of betaine in preparation of an alcoholic beverage and a preparation method of the alcoholic beverage. Betaine can be applied to adjustment of alcohol / ester ratio in preparation of an alcoholic beverage, and specifically betaine is added into a medium containing fermentable sugar for fermentation of ethanologenic yeast in the medium. The preparation method includes: fermenting the ethanologenic yeast in the medium containing fermentable sugar, and adding a proper amount of betaine into the medium. Because of the adding of betaine, the fermentation period of ethanologenic yeast is obviously shortened, and thallus sedimentation can be accelerated. The sensory indexes like appearance, color, foam, aroma and taste of the alcoholic beverage are improved.

The invention discloses fructicative-period alhagi sparsifolia and alfalfa mixed silage and a preparation method thereof and relates to the mixed silage of two kinds of leguminous forage and a preparation method thereof. The method comprises the following steps of: harvesting in the fructicative period of alhagi sparsifolia and the initial blooming period of alfalfa; cutting up the two kinds of fresh forage; uniformly mixing 30-70 percent by weight of alhagi sparsifolia and 30-70 percent by weight of alfalfa; filling, compressing and sealing; and fermenting and storing at normal temperature. The invention solves the problems that the spinous pedicel of the alhagi sparsifolia influences the palatability of the silage and the alfalfa has low soluble sugar content and high buffer energy and is difficult to directly ensile; the high-protein and high-quality silage is obtained; the silage has high aerobic stability, can be maintained with the green juicy nutritional characteristics of alhagi sparsifolia and alfalfa for a longer time, does not need addition of any additive at all and has the advantages of environmental protection, simple ensiling equipment and convenience in operation.

The invention relates to the technical field of leftover vegetable treatment, and provides a leftover vegetable fermented feed for livestock and poultry. The leftover vegetable fermented feed is prepared by fermenting a compound microbial agent and raw materials, wherein the raw materials comprise the following components in parts by weight: 50-60 parts of leaf vegetable tail vegetables, 15-20 parts of bean pulp, 15-20 parts of corn flour and 10-15 parts of wheat bran. A preparation method of the tail vegetable fermented feed for livestock and poultry comprises the following steps of: 1) uniformly mixing the compound microbial agent, the raw materials and purified water to obtain a fermentation substrate; and 2) performing anaerobic fermentation on the fermentation substrate to obtain thefeed. The feed has relatively good sensory indexes and can inhibit growth of other bacteria.

The invention relates to the technical field of making of fruit beverages, in particular to a beverage with chia seeds, apples and honey. The beverage comprises 2%-5% of chia seeds, 5%-7% of apple juice, 0.5%-1% of honey, 6%-10% of white granulated sugar, 0.2%-0.5% of a compound thickening agent, 0.1%-0.3% of an acidity adjusting agent, 0%-0.05% of edible essence and the balance of water. The invention provides the beverage with chia seeds, apples and honey, and the compound thickening agent is added, so that the chia seeds can suspend in the beverage, and good stability can be maintained. Thebeverage is high in nutrient value, and can meet diversified requirements for nutrients and mouth feel of the consumers. In a quality guarantee period, various sensory indexes are good, granules areuniform to suspend, preservatives are not added, and the preparation technology is simple, convenient to operate, and convenient for industrial promotion and application.