106results about How to "Good sensory evaluation" patented technology

The invention discloses a method for cultivating tea comprising the steps of, tea plantation sun screening, planting deciduous arbor around the tea plantation and between the tea trees, covering the tea plantation through rice straw and planting bean green manure, applying special-purpose fertilizer for organic tea, inoculating beneficial soil organisms and soil creatures including right amount of earthworm, finally carrying out irrigation through mini- sprinkling irrigation system in high temperature dry seasons.

The invention provides a reconstituted tobacco paper base and a method for improving quality of the reconstituted tobacco paper base by adding wood pulp fiber. The method for improving quality of the reconstituted tobacco paper base by adding wood pulp fiber includes steps of impregnating for extracting tobacco stem and tobacco powder, grinding, pulping, sheeting, pressing and drying. Wood pulp fiber accounting for 3-15% of tobacco material pulp by weight percent is added into the tobacco material pulp in the sheeting step. Researches show that tensile index, tear index and permeability of the reconstituted tobacco paper base with the added wood pulp fiber are improved evidently, overall absorbent property of the reconstituted tobacco paper base is improved, contents of tar, CO and total particulate matter in the sheeted paper base are lowered evidently, tar reduction and harm reduction for reconstituted tobacco are better played, sensory evaluation of cigarettes made by applying the sheeted paper base to cigarette production is improved comprehensively, and technical support for improving the quality of the reconstituted tobacco is provided.

The invention discloses a method for controlling weeds in a tea garden, which comprises the following steps: first, plowing is carried out on the ground between tea plant rows in winter to remove root systems of the weeds such as nutgrass flatsedge, alligator alternanthera, greenbrier, chinaroot greenbrier, cogongrass, smartweed, lygodium and the like; a high-quality organic fertilizer is applied in spring: a certain amount of rape seed cake fertilizer is broadcast; the ground is covered with rice straws in spring: after the rape seed cake fertilizer is broadcast, all tea plant rows in the garden are immediately evenly covered with a certain amount of the rice straws; the high-quality organic fertilizer is applied in summer: a proper amount of the rape seed cake fertilizer is broadcast at a certain time; and the ground is covered with the rice straws in summer: after the rape seed cake fertilizer is broadcast, all tea plant rows are immediately evenly covered with a certain amount of the rice straws. The method enriches biodiversity of the tea garden, improves the ecological condition of the tea garden, increases tea yield, improves the quality of tea leaves; in addition, the method has the advantage of simple operation, is easy to be accepted by tea growers and has great popularization and application prospect.

The invention discloses a fresh keeping agent for water bamboo shoots, a production method of the bamboo shoot and a product, aiming at solving the problems that a chemical preservative is required to be added for ensuring the shelf life of products such as water bamboo shoots, the health of consumers can be harmed due to excessive adding and abuse of the chemical preservative, a great amount of sodium sulfite is used for corrosion prevention and decoloring when the bamboo shoot raw material is pre-treated, and long-time desulfuration is also required in a later period. The fresh keeping agent meets the organic product processing standard, and can be used for replacing the chemical preservative and solving the problems of microbial spoilage, sack expanding and the like during organic water bamboo shoot processing. The fresh keeping agent is used for processing bamboo shoots, the product quality is ensured, the environment pollution is reduced, the health of consumers is safeguarded, the economic benefit of farmer households is improved and the fresh keeping agent plays an important role; and besides, the method is simple, the operation is convenient, the equipment investment is low, the production period is short, the fresh keeping agent is suitable for industrial production requirement of small and medium sized bamboo shoot processing enterprises and has wide application prospect.

The invention discloses saccharomyces cerevisiae CGMCC No.2927 for producing abricotine, a preparation method for fermenting the abricotine by using saccharomyces cerevisiae strains, and the brewed abricotine. By separating and purifying a plurality of strains of saccharomyces by different paths and alcohol, SO2, high-low temperature, high-sugar tolerance experiment and abricotine fermentation experiment, a strain of abricotine saccharomyces with good brewing performance is screened; and an abricotine fermentation process is determined, and then the abricotine with golden and clear color, intense fruit taste and wine taste, and full and comfortable mouth feel is brewed. The preparation method is widely applied in the field of light industrial production, and the like.

The invention discloses a probiotics-containing infant formula, and a preparation method and a storage method thereof. The probiotics-containing infant formula is prepared from the following raw materials: 15 to 35 percent of raw milk, 5 to 10 percent of lactose, 5 to 15 percent of demineralized whey powder, 5 to 15 percent of whey protein concentrate, 5 to 20 percent of structural grease, 1 to 6 percent of probiotics, 0.01 to 0.1 percent of infant vitamin premix, 0.01 to 0.1 percent of infant mineral premix, and activated probiotics freeze-dried powder; the probiotics adding amount in the activated probiotics freeze-dried powder is 1*10<7>-1*10<8>cfu / g; the percentage is mass percentage of each component in the infant formula; the moisture content of the infant formula is 1.8 to 3.7 percent and water activity aw is 0.15-0.3. The viable count of the probiotics contained in the infant formula is stable, and after the infant formula is stored at normal temperature for six months, the viable count of the probiotics contained in the infant formula is more than 10<8>cfu / g.

The invention relates to the technical field of food, in particular to a 3D printing material for gelatinized confections and a preparation method of the 3D printing material. Starch and low-acyl gellan gum in the 3D printing material are taken as gel, remelting is facilitated, rapid gelling at room temperature can be realized, smooth discharge can be guaranteed during 3D printing, stability of the printing material can be improved with application of plant extract, so that the printed confections can be stored for a long time, and sugar crystals are avoided. Experiments prove that the 3D printing material can be printed successfully, sensory evaluation of the obtained products is good, and sugar crystals or sugar dissolution does not occur when the products are placed at room temperaturefor 60 d.

The invention discloses infant formula milk powder which comprises the following components: 15%-45% of dehydrated raw milk, 12%-50% of milk sugar, 0-30% of desalted whey powder, 0-10% of alpha-lactalbumin, 1%-12% of hydrolyzed whey protein, 10%-30% of vegetable oil, 1%-6% of prebiotics, 0.01%-0.2% of choline chloridd, 0.1%-0.5% of calcium carbonate, 0.01%-1% potassium chloride, 0.01%-0.1% taurine, 0.1%-0.5% infant vitamin premix, 0.1%-0.5% infant mineral substance premix, 0.01%-1% of DNA powder, 0.01%-1% of ARA powder and 0.01%-0.1% nucleotide powder. The infant formula milk powder is good in relish, good in powder body sensory evaluation, easy to be digested and absorbed, better in powder quality, and is capable of reducing main anaphylactogen beta-lactoglobulin content.

The invention provides a lactobacillus plantarum with high-efficiency nitrite degradation and strong acid production functions, wherein the lactobacillus plantarum is named lactobacillus plantarum P42 with the preservation number of CCTCC NO. M2019369. The invention further provides an application of the lactobacillus plantarum on fermented pickles. The application includes inoculating the strain into an MRS medium containing 200mg / L nitrite, and culturing at 37 DEG C for 24 hours to enable the degradation rate of nitrite to be 97.28 + / - 0.64% and the pH of the culture solution to change from 5.83 + / - 0.01 to 3.45 + / - 0.02; and culturing at 37 DEG C for 48 hours to enable the nitrite degradation rate to reach 99.66 + / - 0.29%. The lactobacillus plantarum P42 is inoculated to the fermented pickles, the maximum nitrite content reaches only 1.85 + / - 0.03mg / kg the next day, and the fermented pickle is superior to natural fermented pickle in terms of color, texture, taste, smell and overall acceptability.

A powdered compound enzyme as the modifier dedicated for improving the quality of steamed bread is proportionally from fungal alpha-amylase, xylanase, ascorbic acid, monoglycoside and soybean powder.

The invention relates to extruded and puffed syrup-coated food prepared by using germinated brown rice as a raw material and a preparation method thereof. The extruded and puffed syrup-coated food is prepared according to a method which comprises the following steps: (1) performing germination treatment to brown rice; (2) preparing germinated brown rice raw material powder; (3) uniformly mixing the germinated brown rice raw material powder with egg powder and glucose to obtain mixed powder; (4) pouring the mixed powder into a twin-screw extruder production line to perform extrusion and puffing; (5) preparing and decocting syrup prepared by using isomaltulose, xylitol and white granulated sugar as main raw materials; (6) pouring the hot extruded and puffed semi-finished product into a basin and mixing the semi-finished product with the decocted syrup; (7) pouring the hot mixture into a mold for extrusion molding; (8) cutting the molded product to obtain finished products. The extruded and puffed syrup-coated food prepared by using germinated brown rice as the raw material and the preparation method thereof have the advantages that the operation method is simple, the fat content of the food can be reduced by adopting an extrusion and puffing manner instead of oil frying manner, and no pollution caused by other heavy metals is not caused during processing. Not only can the food be guaranteed to have a good external shape and be nutritious and healthy, but also the safety of food processing is improved.

The invention discloses a method for tenderizing beef. The method comprises the following steps: removing the beef ectoloph meat fascia from fresh beef, trimming the edge, and slicing; injecting 10ml of a papain solution into every 100g of sliced beef, putting the sliced beef in a sealed bag, and carrying out enzymolysis for 8-15 minutes to obtain sliced beef subjected to enzymolysis; putting the sliced beef subjected to enzymolysis and sealed bag together into a rolling drum of a vacuum roller, carrying out vacuum rolling at 8 DEG C under the vacuum degree of -0.08 MPa, and tenderizing by continuous rolling at the rotation speed of 12 r / min for 12 r / min, thereby obtaining the tenderized beef. The method can enhance the water retention property and yield of the beef, and is capable of well improve the tenderness and structure of the beef and decomposing actomyosin and collagen into polypeptides and even amino acids, so that the muscle myofilaments and tendon filaments are ruptured, and the beef becomes tender and smooth, thereby enhancing the mouthfeel of the beef.

The invention discloses saccharomyces cerevisiae CGMCC No. 3027 for producing pomegranate fruit wine and the pomegranate fruit wine fermented and brewed by utilizing same. A plurality of strains of yeast are separated and purified through different approaches, saccharomyces cerevisiae with excellent wind-making performance of pomegranate fruit wine is selected out through tests of resistance against alcohol, SO2, high-low temperature as well as high glucose and an abricotine fermentation test, and the fermentation technology of pomegranate fruit wine is determined; and clear and transparent pomegranate fruit wine with cherry color, typical pomegranate fruit fragrance, alcohol degree of 6.6-9.7 percent by V / V, total sugar of 180g / L, total acid of 4g / L and good alcohol flavor is brewed through closed fermentation of main fermentation at the temperature of 25 DEG C and post fermentation at the control temperature of 18-22 DEG C. The pomegranate fruit wine has full body, fineness, mellowness, good harmony and moderate acidity, and the invention is widely applied to the field of the industrial production of the pomegranate fruit wine.

The invention discloses a making method of marinated egg pulp dried eggs with excellent water retention properties. The making method comprises the following steps of: firstly, cleaning egg shells bya series of stringent cleaning and sterilizing processes, filtering egg white and egg yolk respectively, and mixing the filtered egg white with the filtered egg yolk according to a certain proportion,so that the quality of the dried eggs can be stable and the mouth feel of the dried eggs can be rich; and then, making an appropriate amount of konjac glucomannan into gel, adding the gel into egg pulp, and performing coagulation at a high temperature. Egg proteins are denatured when being heated, the denatured protein molecules are aggregated and further react to generate a stable three-dimensional network structure, and besides, a large amount of water is retained, so that stable protein gel is formed, the toughness, the elasticity and the water retention property of the proteins are improved, and the yield is also increased. According to the method disclosed by the invention, green tea and black tea decoction extract is mixed with ginger juice to make a marinade to replace conventionalmarinating materials which comprise five spice powder and the like, so that the made dried eggs have the taste of cooked tea flavored eggs, are fresh in taste, have rich tea fragrance, have egg fragrance and do not have fishy taste.

The invention discloses a preparation method of meratia praecox extract for improving aroma and application thereof, and belongs to the technical field of perfume preparation. The method comprises the following steps of: adding meratia praecox fresh flower into disodium hydrogen phosphate-nitric acid buffer solution; sterilizing; cooling; adding glucoside lytic enzyme; placing in a vapor bathing constant temperature vibrator for enzymolysis; heating to deactivate enzyme; cooling; separating meratia praecox through centrifugal separation or filtration to obtain clear meratia praecox extract; then concentrating the clear meratia praecox extract under reduced pressure, concentrating the clear meratia praecox extract through a reverse osmosis membrane or performing freezing concentration to obtain meratia praecox raw material concentrate; or treating the clear meratia praecox extract through a steam distillation method, a solvent extraction method, a membrane concentration method, a resin adsorption method, a supercritical extraction method or a reduced pressure concentration method to prepare the meratia praecox extract. The meratia praecox extract, meratia praecox raw material concentrate or aroma concentrate product prepared by the method has sufficient and strong flower aroma; and both intensity and richness of the aroma exceed those of the conventional product.

The invention relates to a carrageenan-chitosan blending composite membrane used for keeping fresh, a preparation method thereof and the application of the carrageenan-chitosan blending composite membrane in chilled fresh meats, and belongs to the research field of a food processing technology. The composite membrane consists of the following raw materials in parts by weight: 3-5 parts of carrageenan, 1-3 parts of chitosan and 0.5-1.5 parts of glycerol. The preparation method for the carrageenan-chitosan blending composite membrane comprises the following steps of: S1, preprocessing lobster shells; S2, processing de-ashing ingredients; S3, extracting chitin; S4: extracting the chitosan; and S5, manufacturing the carrageenan-chitosan blending composite membrane used for keeping fresh. The carrageenan-chitosan blending composite membrane used for keeping fresh is applied to the preservation of the chilled fresh meats, has a powerful fresh-keeping capability, has a certain bacteria inhibition function, and also has a function of maintaining the characters, including color, odor and the like, of an article which is kept fresh by the composite membrane, the problem that meat foods are high in decaying and deterioration speed can be solved to a great extent, in addition, the use ratio of municipal wastes, including lobster shells, can be improved, and the multiple utilization of lobster resources is realized.

The invention discloses a preparation method of quick-frozen roast-chicken-flavored shredded chicken breast. The preparation method of the quick-frozen roast-chicken-flavored shredded chicken breast comprises the following steps: unfreezing frozen skinless chicken breast until the central temperature is -2 DEG C-6 DEG C or taking fresh-frozen skinless chicken breast for later use, and poaching chicken bone skeleton for later use; decocting a spice bag, the poached chicken bone skeleton and water for 45-50 minutes, extracting supernatant, filtering and cooling to 0 DEG C to obtain spice water for later use; evenly rolling and mixing the skinless chicken breast in pickled seasonings, pickling at 0-4 DEG C for 8-12 hours; putting the pickled chicken breast in a stewing tray, stewing at 100 DEG C for 20-30 minutes until the pickled chick breast is cooked; packaging, sterilizing and cooling the chicken breast, then storing the chicken breast at the temperature of below -23 DEG C, quick-freezing the chicken breast until the center temperature is below -18 DEG C, then freezing and storing the chicken breast at -18 DEG C. The chicken breast is rich in roast-chicken flavor and thick and mellow in taste, and is chewy and tasty; the defects that the conventional chicken breast products are numbed in taste, slight in taste and insufficient in flavor can be overcome; the chicken breast has good overall sensory evaluation.

The invention discloses an edible sweet film and a preparation method thereof and belongs to the technical field of food packaging and protective materials. According to the preparation method, chitosan and whey protein are used as film forming base materials, xylooligosaccharide is used as a sweetener and genipin is used as a crosslinker. A film forming liquid of the edible sweet film contains the chitosan and whey protein. In the invention, the chitosan and the whey protein are compounded creatively with addition of the crosslinker, so that the film remains the nutrients in the whey protein. The film has good insulation property, mechanical performance and long-acting antibacterial performance. The raw materials of the edible sweet film are all edible, wherein a chitosan acetic acid solution has a sour taste while the xylooligosaccharide enable the film to have a sweet taste, thereby forming the edible sweet film. The method is simple in operations and low in cost, and has a wide application prospect in food industry.

The invention discloses instant nutritious multi-grain granular flour for the infants and a preparation method thereof. The instant nutritious multi-grain granular flour for the infants is prepared from the following raw materials: black wheat flour, black rice flour, black bean powder, and black sesame seed powder; mass fraction of the black wheat flour is 65-90%; and mass ratio of the black riceflour to the black bean powder to the black sesame seed powder is 41.85 to 56.8 to 1.35. The instant nutritious multi-grain granular flour is prepared by adopting extruding-puffing. The instant nutritious multi-grain granular flour prepared by the preparation method has the characteristic of high digestibility, convenient eating and high nutritional values; and thus, the instant nutritious multi-grain granular flour is suitable for the infants with not yet perfect digestive functions to eat.

The invention discloses Acetobacter aceti and fruit vinegar prepared from Acetobacter aceti through solid-state fermentation of apricot bark slag. Acetobacter pomorum AcF1 with the preservation number: CCTCC No: M2013554 which is stable in heredity and excellent in fermentation performance is obtained by carrying out compound mutation on acetic acid bacterial strain through nitrosoguanidine and ultraviolet rays, wherein under conditions that initial alcoholic strength is 6%, acetic acid inoculation amount is 14%, fermentation time is 25 days, fermentation temperature is 31 DEG C and acetic acid content is 8.16g / 100ml, alcohol resistance and high acid resistance are excellent; the apricot bark slag vinegar which can be produced by a solid-state mixed culture fermentation process has excellent qualities on sensorial, physical and chemical, and sanitary indexes, is brown-yellow and clear in color, thicker in fruity flavor and sour, comfortable in sweet and full in body, so that varieties of fruit vinegar products are enriched, and therefore, the Acetobacter aceti has wide practicability and product typicality.

The invention discloses an apricotskin-skin residue vinegar acetic bacterium and a method of utilizing the strain to prepare apricotskin-skin residue vinegar. The name of the strain is bacillus aceticus (acetobacterpomoru strain LMG18848), which belongs to acetomonas and named as Ac11; the bacillus aceticus is stored in a common microorganism center of China Committee for Culture Collection of Microorganisms, wherein the storage number is CGMCC No.6938 and survival demonstration is provided; the apricotskin-skin residue vinegar acetic bacterium is easy to grow in an environment containing alcohol, wherein the colonial morphology is circular bacterial colony which is regular at the edge, smooth on the surface, milk white and bumped; and the diameter of the circular bacterial colony is 0.5mm-1mm; the individual form of the bacterial colony is shaped like a short rod; and the bacterial colony is arranged individually, in pair, in the form of a file or a chain to form ram-negative bacterium. According to the apricotskin-skin residue vinegar acetic bacterium and the method of utilizing the strain to prepare apricotskin-skin residue vinegar disclosed by the invention, acetic bacterial strain growing well is screened out from apricotskin-skin residue natural fermentation liquor and is an acetic strain with good tolerance and excellent fermentation performance. The apricotskin-skin residue vinegar produced by utilizing the strain has a typical apricot flavor.

The present invention relates to the technical field of food, particularly to the technical field of bean products, and specifically discloses a stone mill bean curd, which is prepared from the following raw materials by mass: 65-70 parts of soybean, 20-30 parts of black beans, and 10-15 parts of green beans. The preparation method comprises: respectively weighing the raw materials according to the mass ratio, washing with clear water, respectively soaking for a certain time, mixing the soaked raw materials, grinding with a stone mill to prepare a soybean milk, boiling the soybean milk, filtering, adding brine after cooling the soybean milk, carrying out slurry curdling, placing into a mold after the soybean milk is condensed, and pressing to prepare the bean curd. According to the present invention, the stone mill bean curd has characteristics of balanced nutrition components, moderate softness and hardness, rich bean flavor and fine taste, and can meet the needs of the majority of consumers.

The invention discloses a method for producing green tea in autumn, which comprises the following steps: a special fertilizer for organic tea is applied; mechanical picking or labor picking with limitation is carried out and the picking strength is to cut 1 / 2 of new shoot growing in autumn; a trellis is put up in the tea garden and a shading net is covered to conduct shading; low temperature (24 DEG C to 26 DEG C) drying is carried out; green removing is carried out when the temperature of the inlet barrel of a fixation machine is 195 DEG C to 215 DEG C, the air temperature at the tea inlet is 100 DEG C to 110 DEG C and the temperature of the outlet barrel is 145 DEG C to 155 DEG C; and drying and shaping are conducted in a curing machine, the temperature is controlled to be the temperature of the air intake at the beginning, tea is thinly laid in a plate made of bamboo sheets to be cooled until the surface of the tea is colloidal and pekoe shows out. The method is simple, has low cost, increases the production of the green tea in hillside tea garden, obviously improves the quality of the tea in autumn and is conducive to conduct scale production of high quality green tea in autumn in the hillside area of Yangtze River.

The invention belongs to the technical field of food processing and particularly discloses a preparation method of composite rose flower tea. The preparation method includes the steps of: 1) weighingraw materials including: 18-30 parts of rose flowers, 5-10 parts of lily, 3-6 parts of radices lithospermi, 3-6 parts of chrysanthemum indicum and 1-5 parts of red dates; 2) processing of rose flowers: successively performing microwave, fumigation and drying treatment to the rose flowers; 3) treatment of other raw materials: mixing and extracting other raw materials to prepare an extract powder; 4) spray coating treatment: spray-coating the rose flowers with the extract powder. The composite rose flower tea has abundant nutrients and is high in sensing quality, and has strong functions of beautifying and nourishing face, quieting heart to nourish spirit and tonifying and activating blood.

The invention relates to the technical field of food preparation, and specifically discloses low-sugar grapefruit peel preserved fruits and a preparation method thereof. The method specifically includes the following steps: (1) performing slicing and debittering: taking grapefruit peel, performing slicing, and performing debittering treatment; (2) performing boiling with sugar: mixing debittered grapefruit peel, sucrose ester, citric acid and beta-cyclodextrin, adding the mixture into the sugar solution, and performing boiling for 20-40 min; and adding a natural product, and placing the mixedproduct for 3-12 h to obtain a semi-finished product, wherein the natural product is composed of tea polyphenol and nisin; and (3) performing drying: drying the semi-finished product at 60-80 DEG C toobtain the low-sugar grapefruit peel preserved fruits. According to the method, the natural product composed of the tea polyphenol and the nisin is added in the preparation process of the low-sugar grapefruit peel preserved fruits for the first time; and the natural product has an excellent antibacterial effect, and successfully solves the problems of microorganisms exceeding standard and abuse of food additives of low-sugar grapefruit peel preserved fruits.

The invention relates to a method for screening style characteristic components of tobacco source spice, which belongs to the technical field of tobacco spice. The method comprises the six steps of sample collection, sample chromatographic analysis, sample sensory evaluation, pretreatment, Mann-Whitney-Wilcoxon inspection and variable screening. According to the method, components capable of highlighting specific style characteristics of cigarettes are screened on the basis of the frequency ratio X, the style characteristics of the tobaccos as an effect basis and high performance liquid chromatography original data and main chemical component data of the tobaccos as a component basis. The method points out the direction for the preparation work of the spice with the highlighted sensory style. The screened characteristic components are applied to development of the tobacco source characteristic spice, the sensory evaluation result is excellent, and good practical significance is achieved.

The invention discloses a squid protein beverage and a preparation method thereof. The squid protein beverage comprises the following ingredients in parts by weight: 3-5 parts of squid protein, 1-2 parts of concentrated fruit juice, 0.06-0.08 part of citric acid, 0.3-1 part of amino acids, 0.01-0.03 part of peach gum, 2-4 parts of glucose, 0.01-0.03 part of menthol, 0.01-0.02 part of sucrose fattyacid ester, and 80-100 parts of water. The squid protein beverage disclosed by the invention has the following beneficial effects: the ingredients of the squid protein beverage synergistically take an effect so as to enhance functions, and thus, the squid protein beverage has relatively strong antioxidant activity; moreover, the squid protein beverage has aroma and refreshing taste of mint, and is capable of exerting the best effects of the protein beverage and improving stability of the protein beverage. The preparation method of the squid protein beverage is simple and feasible; moreover, squid protein degreasing rate and yield are high during the preparation processes so that thermal denaturation temperature of proteins is increased. And thus, the prepared squid protein beverage is stable in system, rich in a plurality of active substances, and good in sensory evaluation.

The invention relates to the field of food processing, particularly a processing method for instant liquid-smoked sturgeon slices. By taking sturgeons as a raw material, an instant liquid-smoked sturgeon slice product is prepared by the following steps: after dissecting and killing the sturgeons, removing the heads and tails of the sturgeons and cleaning the sturgeons thoroughly; then sequentially carrying out steps of slicing, liquid-smoking, cleaning, pickling, cleaning, draining, drying, packaging and the like. During liquid-smoking, a liquid-smoking liquid is adopted for liquid-smoking. A liquid-smoking process adopted by the invention can be used for effectively avoiding cancerogenic substances such as benzo (alpha) pyrene and the like generated in the baking process of conventional liquid-smoked sturgeons. Through detection, the content of benzo (alpha) pyrene in the liquid-smoked sturgeon slices provided by the invention is 0.22 microgram / kg which is far lower than the limit standard (the content of benzo (alpha) pyrene in smoke products stipulated according to Food Sanitary Standard GB7104-94 in China is less than 5 microgram / kg). In addition, the liquid-smoking process provided by the invention is less in damage on nutritional ingredients of the sturgeons and the sturgeon slices are delicious in taste, tender in meat, golden in color and luster and extremely characteristic.

The invention discloses a preparation method of pea yoghourt with low beany flavor, and belongs to the technical field of agricultural product processing and by-product comprehensive utilization. The preparation method comprises the following steps: blanching dry peas, soaking with acid, adjusting alkali and the like to prepare a pea pulp base material of which the beany flavor is reduced at one time; then adjusting the protein concentration of the pea pulp base material, adding a plant carbon and nitrogen source A, a buffer agent B and a stabilizer C, sterilizing, inoculating a compounded direct vat set starter for fermentation, stopping fermentation when the final pH value of fermentation reaches 4.5-4.7, and refrigerating to obtain the pea yoghourt with the beany flavor reduced twice, and meanwhile, improving the acidity and texture of the fermented yoghourt. According to the method disclosed by the invention, any animal-derived protein milk protein component is not added, the pea pulp base material is directly utilized for fermentation, a complex procedure for preparing pea protein is avoided, and the obtained pea yoghourt has the advantages of low beany flavor level, smooth taste, stable texture and the like.

The invention discloses black-tea-flavored modified milk powder and a preparation method thereof. The milk powder comprises the following raw materials in parts by weight of 700-900 of a black tea leaching solution, 6000-7000 of fresh milk or 600-700 of milk powder, 180-220 of white granulated sugar, 90-110 of nonfat milk powder, 40-60 of whey powder and 0.1-0.3 of table salt. A preparation methodof the black tea leaching solution comprises the following steps of adding the black tea to the water, performing soaking, and then performing filtering treatment to obtain filtrate namely the blacktea leaching solution. A traditional concept is changed, products are made into powder, so that storage and transportation are convenient, and the quality guarantee period is long. During making of the milk tea, the black-tea-flavored modified milk powder is directly brewed with hot water, stirring is not needed, and the instant properties are good. The complex and time-consuming process is simplified, and the method is convenient and swift. The obtained black-tea-flavored modified milk powder is good in mouth feel, and has favorable sensory evaluation.