67results about How to "Flavor" patented technology

A coffee maker includes a water storage device having a water tank and a water outlet piping communicating with the water tank; a driving device having a driving motor and a driving shaft; and a swing device having a rotating mechanism mounted on the driving shaft and a shifting mechanism connected to the water outlet piping and moving along with the rotating mechanism when the latter rotates. The water outlet piping is brought by a horizontal rotational movement of the rotating mechanism and a linear movement of the shifting mechanism to swing and shift in a spiral rotational course from a center point to outer and inner areas of a filter in a reciprocating motion while pouring water at controlled volume and stability, enabling ground coffee beans on the filter to be quickly and evenly extracted by water to release aromatic smell and sweet flavor just like drip brewing manually.

A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.

The invention discloses a lemon fermented wine and a preparation method thereof. The preparation method comprises the following steps: preparing the activated conventional wine-brewing dry yeast intoactive lemon yeast strain liquid, adding into lemon fruit juice and fermenting; preparing lemon raw wine obtained by fermentation into lemon fruit wine by ageing, clarifying, freezing and filtering; and preparing the lemon raw wine into lemon spirit by distilling. The invention solves the problem of growth of common fruit wine yeast in a lemon fermentation environment. The prepared lemon fruit wine well retains natural nutritional health-care components and health-care effect in lemon, has unique taste, mellowness and fragrance, integrates nutrition, health care and naturalness into a whole and is also more beneficial for a human body to absorb. The product is rich in organic acids, limonin class substances, flavonoid and terpenoid substances, has the functions of diminishing inflammation,suppressing tumours, resisting fatigue, activating blood vessels and promoting the digestion of the human body and also has the auxiliary effects of cleaning the bowel and the stomach, lowering cholesterol, enhancing appetite and the like. The lemon distilled wine prepared by distilling the fruit wine has sweet, clear, cool, mellow and soft mouth feel, has the specific fragrance of the lemon andalso has the style of brandy.

The invention provides a biochemical joint preparation method and application of absolute rose oil. The preparation method comprises the steps that coarse rose powder is prefermented by beta-glucosidase, amylase and cellulase to generate aroma, reflux extraction is conducted for 3-5 h with an aqueous solution the pH value is regulated to be 9-14, a Maillard reaction is conducted for 3-5 h, suction filtration is conducted, filtrate is retained, an ethanol solution is added into filter residues for secondary reflux extraction, suction filtration is conducted, filtrate is retained, the filtrates obtained in two times of suction filtration are mixed, concentration and alcohol precipitation are sequentially conducted, and a rose extract is obtained; the rose extract is purified through molecular distillation, light components are retained, heavy components are purified through molecular distillation again, the light components are mixed, and the purified absolute rose oil is obtained. The absolute rose oil has purer and richer aroma and fewer impurities, and the irritation is reduced. When the absolute rose oil is applied to reconstituted tobaccos, the color and luster of the reconstituted tobaccos is more natural and uniform, the aroma can be enriched, irritation and offensive odor can be reduced, and the sensory quality can be improved; when the absolute rose oil is applied to a novel tobacco product atomizing agent, the aroma is enriched, the noble rose note is improved, and the tobacco aroma is increased.

A low density food bar includes dried fruit pieces and a binder to produce a sponge-like consistency.

A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.

Methods are provided for making nutrient fortified foods, and particularly methods of fortifying cheeses and the resulting cheese products. These methods maximize nutrient retention in the final packaged product by fortifying desired portions of the food product and minimize fortification in other portions of the food product. Moreover the fortification methods described herein allow significant amounts of nutrient supplements to be delivered per serving of food product without adversely affecting functionality or product quality. Foods fortified by the disclosed methods retain their desired textures, mouthfeel, flavor, and other organoleptic properties.

An apparatus and method for the perforation of the skins or hulls of food pieces to more efficiently produce a dried, shelf-stable product. The apparatus contains two parallel and adjacent blade wheels positioned longitudinally within a frame in substantially the same horizontal plane at a distance from each other such that the blades' teeth contact product passing between the blade wheels and make perforations. Each blade wheel comprises a plurality of circular blades with a plurality of teeth around the circumference mounted on a rotatable shaft. In one aspect, a guard is provided for each blade wheel to ensure that no product remains on the blades after perforation. The shape, size and number of blades and the distance between the blade wheels may be modified with respect to the size and shape of the product and the strength of the product's skin or hull.

Process for the production of lupin protein extracts, food products, containing lupin protein extracts and lupin protein extracts so produced are described. The process of the invention comprises a process for the production of lupin protein extracts from lupins, comprising: (a) extracting lupin meal or flour with water at alkaline pH; (b) separating an alkali soluble lupin protein containing component from an alkali insoluble fibrous component; (c) adjusting the pH of the protein component with acid to a pH between 3-5.0, and thereafter separating a food grade lupin protein extract (PF1) from an acid soluble lupin protein containing component; and optionally, (d) reacting the acid soluble lupin protein containing component with a C1-C6 food grade organic solvent and recovering therefrom a second food grade lupin protein extract (PF3); or (e) raising the pH of the acid soluble lupin protein component to pH 5-7, and optionally recovering a lupin protein isolate, followed by the addition of a C1-C6 food grade organic solvent and recovering therefrom a third food grade lupin protein fraction (PF2).

A process of producing whole wheat flour including the steps of (1) coarsely grinding wheat kernels, (2) separating the resulting ground product into a fine fraction with an average particle size less than a size ranging from 150 to 200 μm and a coarse fraction with an average particle size more than that of the fine fraction and at or above a size ranging from 150 to 200 μm, (3) pulverizing the coarse fraction by impact grinding, (4) fractionating the resulting ground product obtained in step (3) to collect a fine fraction with an average particle size less than a size ranging from 150 to 200 μm, and (5) combining the fine fraction from step (2) and the fine fraction obtained in step (4). Preferably, the coarse fraction obtained in step (2) is subjected to a heat-moisture treatment, and the heat-moisturized fraction is pulverized by impact grinding in step (3).

A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.

A low or no sugar sweet roll product or intermediate is provided wherein at least a portion of the sweetness of the sweet roll product is provided by a non-nutritive sweet flavorant provided in combination with at least one sugar alcohol having a molecular weight less than about 350. Additionally, specific formulations of non-nutritive sweet flavorant with defined sugar alcohols and / or polydextrose are provided when the non-nutritive sweet flavorant and sugar alcohol is in the filling component or the icing component of the sweet roll product or intermediate.

The invention discloses a formula of tobacco flavoring essence containing purple perilla. According to the formula, the tobacco flavoring essence consists of the following components in percentage by mass: 10 to 15 percent of clary sage extractum, 0.3 to 0.8 percent of perillaldehyde, 5 to 10 percent of Yuanyan tobacco extractum, 2 to 8 percent of Guiyan tobacco extractum, 5 to 8 percent of liquorice extractum, 2 to 5 percent of red date extractum, 1.5 to 3 percent of clary sage lactone, 8 to 15 percent of licorice tincture. 6 to 10 percent of carob bean extractum, 1 to 5 percent of vanilla bean extract, 10 to 15 percent of propylene glycol, 10 to 15 percent of purified water and 10 to 15 percent of edible ethanol. According to the formula, purple perilla is added to increase tobacco fragrance and adjust the taste of the tobacco, so that the taste of the tobacco is improved, the natural sweet fragrance of the tobacco is enhanced, dry, astringent and bitter mouthfeel of customers is improved and requirements of the customers are met.

A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom.

The invention belongs to the technical field of food processing, provides germination buckwheat vinegar rich in functional active factors and a preparation method of the germination buckwheat vinegar and aims to solve the problem that the difference between the functional active ingredient content in existing buckwheat vinegar and the theoretical value of the raw material is large, so that the health care effect of the buckwheat vinegar is greatly lowered. The preparation method includes the steps that buckwheat raw materials are subjected to germination treatment and then crushed for alcoholic fermentation and acetic fermentation, then fermented grains and vinegar sprinkling are conducted, and the germination buckwheat vinegar rich in functional active factors is obtained. According to the preparation method, a germination technology is utilized for processing buckwheat for brewing vinegar, growth of buds of buckwheat is inhibited through an alcohol forcing mode, and the contents of functional active factors, such as GABA and D-CI in buckwheat kernels are remarkably raised; a production procedure combining fermentation with uncooked materials and a traditional aged vinegar process is adopted, smoking solid-substrate fermentation is not needed, and the functional active factors in the buckwheat raw materials are activated and reserved to the maximum degree; on the basis of maintaining the original quality of Shanxi vinegar, the high-level nutritional health care function of buckwheat is further added.

A foodstuff is aerated with a food-safe gas, such as nitrogen, to lower its density and improve various desirable aspects of the foodstuff, such as its mouth feel, flavor, pourability, aroma, and visual appearance, the density of the aerated foodstuff being less than 1.0 g / cc, and more preferably less than 0.95 g / cc.

The invention relates to a long chain molecule vegetable blend oil, which at least comprises the following five components, by volume, 12 parts of perilla oil, 10 parts of linseed oil, 15 parts of camellia oil, 15 parts of olive oil, and 48 parts of soybean oil, wherein the five components are compressed crude oil, are not leaching liquid crude oil, and are subjected to blending combination to obtain the long chain molecule vegetable blend oil. Testing results show that the blend oil product formed according to the volume ratio is rich in alpha-linolenic acid, linoleic acid, oleic acid, selenium, iron, VE, tea polyphenol, lecithin and other nutrients, wherein fatty acid purity is 99.8%, cholesterol content is 0, trans fatty acid content is 0, a ratio of linoleic acid to linseed oil is 4:1, and a smoke point is more than or equal to 220 DEG C.

This invention provides a fermented whey preparation produced by carrying out of high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the sterilized aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor. In this case, lactose contained in the sterilized aqueous whey protein solution after the high-temperature sterilization is enzymatically degraded with lactase at a stage before the lactic acid fermentation, during the lactic acid fermentation and / or after the lactic acid fermentation to enhance sweetness. The fermented whey preparation of the present invention has a good flavor provided by imparting unique sourness produced by fermentation and natural sweetness and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. Further, the fermented whey preparation has excellent thermal stability and safety.

The present invention can efficiently and readily produce in a short time a matured food which is softened while retaining the original shape of the food material and in which a person who has difficulty in chewing and swallowing can also recognize what food is taken and take the food with a sense of satisfaction. In particular, the present invention can produce a matured food, in which mainly the connective tissue protein in an animal food material is degraded, the degree of the degradation is adjusted and the elasticity is reduced, so that the taste can be improved. The present invention has a degradative enzyme-impregnating step of uniformly impregnating inside of a food material with a degradative enzyme brought into contact with surface of the food material by pressure treatment and a maturing step of degrading an enzyme substrate contained in the food material by the action of the degradative enzyme while retaining the shape of the food material, wherein the degradative enzyme-impregnating step has a expansion step of expanding the food material by reduced pressure treatment with the shape retained and a compression step of compressing the expanded food material into a volume which is smaller than that of the original food material.

The invention discloses an aureobasidium pullulans OF-01 strain (CGMCC No.7609) (China General Microbiological Culture Collection Center Number 7609), a method for preparing a tobacco endogenous derived spice by using the strain, and an application of the strain in a tobacco additive. A tobacco leaf fragment is used as a raw material, the aureobasidium pullulans OF-01 strain is used for fermentation, a plurality of products, such as extracellular polysaccharides (pullulan), enzymes, antibiotics, single-cell protein, volatile aroma components and the like, are generated, and the fermented tobacco leaf fragment is extracted and condensed to prepare the tobacco endogenous derived spice, therefore, the application of the spice and flavor products which are not derived from the tobacco in cigarette is reduced to achieve the re-utilization of the tobacco leaf fragment. The analysis on the aroma components proves that the spice comprises a plurality of types of tobacco aroma components and other derived aroma components. The result of a flavoring smoke panel test proves that the spice can be used for obviously increasing cigarette flavor, causing the smoke pure and mild, reducing the irritation, covering the offensive odor, and improving the cigarette smell. The spice has the characteristics of low cost, rich aroma components, safety to people and livestock and the like, therefore, the spice can be used in the production of the cigarette.

The invention discloses a raw material formula of the lemon lozenge and a preparation process thereof. The raw material formula comprises the following raw materials: lemon powder or lemon concentrated solution, excellent powdered sugar or xyllitol, glycyrrhizin, starch, one or more of lemon yellow or sunset yellow and lemon oil. The lemon lozenge solves the problem that the lemon is peracid and diet and cannot be directly eaten, and solves the technical problems for directly performing the fruit powder. The lemon lozenge has the advantages of effective biological activity and easy absorption, and maintains a great amount of nutrients and Vc of the lemon. The product is also a leisure product with low calorie and functions, not only maintains the original unique flavor of the lemon, but also maintains the biological activity and the unique pharmaceutical value of the lemon. The product is rich in vitamins, organic acid, limonoid, flavonoid and hemiterpene substances, can moisten the throat, and can diminish the inflammation. Organic acid can resist the fatigue, activate the blood vessel, and can promote the digestion of the human body, and also has the auxiliary functions for clearing the intestines and stomach, reducing the cholesterol, improving the appetite, and the like.

With an object of providing a coffee substitute imparted with the distinctive coffee flavor and taste while also having a reduced amount of component such as caffeine, which is included as a main component of coffee but sometimes undesirable for reasons of physiological activity and health, the present invention solves the object by producing a coffee substitute by subjecting a raw material composition formed by combining an amino acid, chlorogenic acid and sugar to a roasting process. More specifically, the present invention produces a product having the taste of coffee by Maillard reaction of a sugar and amino acids in the presence of a chlorogenic acid. Since caffeine is not included in the product, foods and drinks produced using this product consequently have a coffee-like taste without including caffeine, thereby achieving foods and drinks for consumers to enjoy the coffee flavor without ingesting caffeine.

The invention discloses a potato biscuit and preparation technology thereof, wherein the biscuit comprises 45-55% of potato starch, 10-15% of potato whole powder, 10-15% of white sugar, 10-15% of shortening, 5-10% of refined plant oil, 3-7% of glucose syrup, 2-5% of ammonium bicarbonate, 1-3% of sodium bicarbonate, 0.5-1% of salt, 0.1-0.3% of flavoring composition, and the balance is water. The biscuit has no flour; the potato starch is used as the main raw material; and the problem of the local flavor influenced by a traditional biscuit that has a heavy batter taste is solved. At the same time, the potato has a high nutrition value; the digestible ingredients are high and can be absorbed by human body easily; the quality is close to animal protein; the potato is rich in amino acid; and the nutrition value of the biscuit is raised, therefore, the problem of low economic value because the potato is mainly used as a fresh food in traditional agriculture is solved. By employing a traditional wheat flour biscuit production apparatus and technology, the biscuit prepared has a totally different mouthfeel; the local flavor is more characteristic; demand for more tastes can be satisfied; at the same time, the yield through the preparation technology is large; and the production efficiency is high.

The invention discloses a honey-roasted fowl marinade and a usage method thereof. The honey-roasted fowl marinade comprises main materials and additives; the main materials comprise the following ingredients in parts by mass: 300-700 parts of white granulated sugar, 100-200 parts of edible salt, 20-150 parts of monosodium glutamate, 10-50 parts of garlic powder, 10-50 parts of onion powder, 20-100parts of glucose, 10-50 parts of soy sauce powder, 10-30 parts of ginger powder, 1-3 parts of cinnamon powder, and 10-50 parts of vinegar powder; and the additives comprise the following ingredientsin parts by mass: 3-15 parts of a pH regulator, 2-10 parts of an emulsifier, and 2-10 parts of a thickening stabilizer. The honey-roasted fowl marinade has characteristic flavor, and is capable of greatly shortening marinating time, reducing water loss and greatly improving work efficiency; and thus, honey-roasted fowl products prepared by using the marinade have good color, aroma and flavor, as well as long and memorable aftertaste.

The invention relates to a natural vanillin composite aroma material and application thereof, pertaining to the microbial application technical field. The aroma can be obtained from producing strain and auxiliary materials after an amplification culture of liquid, liquid fermentation and extracting separation; wherein the producing strain thereof belongs to Enterobacter sp.Px6-4 and the strain has been preserved at CGMCC since April 12, 2007 with the preserving number of CGMCC No. 1999. The aroma substance of vanillin composite aroma materials and the corresponding percentage content respectively are: vaniilin 0.69%, 4-ethyl group guaialcol 0.75%, 4-vinyl guaialcol 70.31%, 4-acetyl guaialcol 0.08%, 4-propyl guaialcol 0.09%, 4-guaialcol 1.63%, 1-butyl alcohol 0.34%, 3-hydroxyl groups-2-butanone 0.05%, unknown material with undetermined structure 6.34%. The vanillin composite aroma material is suitable for perfume cigarette application. The vanillin composite aroma material of the invention has the advantages of well fitting to the cigarette branch, improving cigarette fragrance evidently, refining alcohol and smoke, and ameliorating sucking flavor, etc.

A method for preserving Ziziphus jujuba, including: 1) preservation treatment of the Ziziphus jujuba harvested by a) fumigation and b) soaking the Ziziphus jujuba in a liquid preservative at room temperature; 2) air-drying the soaked Ziziphus jujuba and placing it into polyethylene bags, and then placing the Ziziphus jujuba into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse and cooling it at 4° C. for 24-48 hours; and after slowly reducing the temperature of the inner atmosphere to −3.0±0.1° C. over a period of 6 days, closing off the inner atmosphere and controlling its composition. During the cooling step, air is circulated between the inner atmosphere and the outer atmosphere of the jacketed cold and controlled atmosphere storage warehouse.

A container system for liquids, including an in-container mixer / aerator in the exit throat of the container. The mixer / aerator is a cylinder, having axial peripheral grooves, and and axial central bore, divided by axial vanes.

A good-taste, good-appearance broad crumb analog having an improved crispy oral sensation. The bread crumb analog is prepared by heat treating raw material containing at least 15 percent by weight of dehydrated potatoes, e.g., potato flakes and / or potato powder.

A container system for liquids, including an in-container mixer / aerator in the exit throat of the container. The mixer / aerator is a cylinder, having axial peripheral grooves, and and axial central bore, divided by axial vanes.