84results about How to "High sensory score" patented technology

The invention belongs to the field of food manufacture, and provides a method for producing green plum impregnated wine. The method comprises the following steps: (1) green plum treatment; (2) green plum impregnation; (3) green plum wine aging; (4) green plum wine subpackage. A large quantity of tests show that if green plums are stored for 20 to 24 hours at 20 to 22 DEG before impregnation, the acidity of the green plums can be lowered, so as to taste better. When the aging step is conducted on green plum wine virgin pulp after filtering, impurities of the green plum wine virgin pulp can be reduced, the transparency of the green plum wine can be improved, and the green plum wine can be more stable. When the aging step is conducted on green plum wine virgin pulp after high-temperature instant thermal treatment, and the sealing step is carried out after ultrasonication and thermal treatment, the stability of the green plum wine also can be improved; moreover, high-temperature instant thermal treatment and ultrasonication also enable the taste of the green plum wine better and the flavor of the green plum wine to be more typical. Overall, through the large quantity of tests, the green plum impregnated wine which is unique in flavor, excellent in quality, and stable in property can be obtained. The method provides a reference for manufacturers to produce green plum impregnated wine.

The invention belongs to the technical field of processing of fermented dairy products, and specifically discloses a preparation method of high-protein yoghurt. The high-protein yoghurt contains a protein composition, the protein composition is composed of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder, and the mass ratio of the three components is (2-3):(0.5-1.2):(1.5-2). By screening the concentrated whey protein powder and the concentrated milk protein powder with different sources and characteristics, and optimizing the ratio with raw milk, the protein content in the final fermented product is improved and is much higher than that of the same type of yoghurt products on the market, and the overall sensory quality of the yoghurt is improved. The preparation method of the high-protein yoghurt has the advantages of simple process, convenient operation, effective improvement of production efficiency, wide source of raw materials and low production cost, and is conducive to large-scale industrial fermentation production.

The invention discloses a production method of green tea low in cost, green and high in aroma. The production method comprises the following steps of (1) performing spreading for cooling: taking fresh tea leaves, and spreading the taken tea leaves for cooling for 7-9 hours so that the water content is reduced to 65-70%; (2) performing microwave fixation: performing microwave fixation on the fresh leaves which are spread for cooling in the step (1) so as to obtain fixation leaves of which the water content is 50-55%: (3) performing primary rolling: performing primary rolling on the fixation leaves; (4) performing secondary microwave fixation: performing microwave supplementary fixation on the primary fixation leaves once again so as to obtain secondary fixation leaves of which the water content is 40-45%: (5) performing secondary re-rolling: performing secondary rolling on the secondary fixation leaves so as to obtain shaping leaves; and (6) performing vacuum drying: performing vacuum drying on the shaping leaves after the secondary re-rolling so as to obtain the green tea of which the water content is 5-7% finally. The green tea is emerald green and compact in shape, tender green and bright in soup color, fresh, refreshing and mellow in taste, tender green and bright in leaf bases, strong in fragrance, and fresh and tender.

The invention discloses caramel condensed milk. The caramel condensed milk is prepared with the method including 1), boiling of syrup liquid; 2), material burdening; 3), sterilization; 4), vacuum concentration, namely sequentially adding a material I and a material II subjected to sterilization treatment to a vacuum tank 0.098Mpa in vacuum degree at 58DEG C, performing vacuum breaking when dry substances reach 70-73%, allowing a concentrate subjected to concentration treatment to enter a homogenizer, and homogenizing the concentrate via the homogenizer to obtain a final material; 5), crystallization. The caramel condensed milk is high in sensory evaluation, sodium bicarbonate is not used during preparation, and reaction temperature is low.

The invention provides a Guizhou chili shaped like a glutinous rice cake and a making method thereof. The chili shaped like a glutinous rice cake is made of Guizhou Huaxi dried pepper, Zunyi dried Chaotian pepper, Guizhou dried bell pepper pepper, ginger, garlic, pepper seeds, salt and cooking wine; In the method, Guizhou Huaxi dried pepper, Zunyi dried Chaotian pepper, and Guizhou dried bell pepper are washed separately, stems are removed, the materials are put into a pot, an equal volume of clear water is added for cooking, and the material is drained to obtain a product A; the pepper seedsare taken and stir-fried in an iron pan to obtain a product B; the product A, the product B, ginger, garlic, salt, and cooking wine are uniformly mixed and placed in a grinding bowl, and mashed into agrinding form to obtain the product. The chili shaped like the glutinous rice cake has bright color, rich flavor, moderate spicy feeling, uniform texture, unique flavor, excellent mouthfeel, and highgeneral acceptance, and can meet the needs of consumers. The physical and chemical indicators and microbial indicators are in accordance with the local safety standards of Guizhou chili shaped like glutinous rice cake, and the production process is simple and easy to operate, which is suitable for large-scale industrial production.

The present invention relates to the technical field of yellow wine preparation, and specifically discloses a method for fermenting a yellow wine by combining double enzyme saccharification and Zygosaecharomyces mellis. The method comprises: (1) soaking rice and cooking: washing black glutinous rice, adding water, soaking, and cooking to obtain cooked black glutinous rice; (2) preparing a sugar liquid: adding alpha-amylase to the cooked black glutinous rice, carrying out liquefaction, adding saccharification enzyme, and carrying out saccharification to obtain a sugar liquid; (3) carrying out alcohol fermentation: inoculating a Zygosaecharomyces mellis culture liquid in the sugar liquid, and carrying out alcohol fermentation; and (4) sterilizing and separating: after completing the alcohol fermentation, sterilizing the alcohol fermentation product, and separating to obtain the yellow wine. According to the present invention, the prepared yellow wine has characteristics of low total-sugar content, high alcoholicity and good taste; and the koji stirring stage in the traditional brewing process is replaced with the saccharification of the black glutinous rice starch with the added alpha-amylase and the added saccharification enzyme so as to significantly shorten the fermentation period.

The present invention discloses a manufacture method of synbiotics cheddar cheese. The manufacture method is characterized by comprising the following steps: (1) streptococcus thermophilus and lactobacillus bulgaricus are mixed evenly at a volume ratio of 2:1; and the mixture is inoculated into pasteurized milk to prepare a fermentation agent; (2) the fermentation agent is inoculated into the pasteurized milk to obtain fermented milk; (3) chymosin is added into the fermented milk to form a smooth cross section; and curdled milk can be cut into small squares; (4) the curdled milk is heated in amicrowave oven with high heat of 1,000 W for 1 min; the heated curdled milk is taken out; whey is squeezed out slightly; then the heated curdled milk is put into the microwave oven and heated with the high heat for 1 min; the whey is gently filtered out; and then the curdled milk is put into the microwave oven and heated for 40-60 s until the curdled milk reaches 75-85 DEG C; and (5) non-iodizedsalt and prebiotics are added to the curdled milk; the materials are mixed and stretched when the curdled milk is hot; the materials are mixed evenly; the mixture is pressed and shaped for 8 h; and the pressed and shaped mixture is subjected to after-ripening for 2-3 weeks. Advantages are as follows: the synbiotics cheddar cheese is fine in texture, rich in flavor and short in production cycles.

The invention discloses a preparation method of remodeling pleurotus eryngii instant crisp chips. The method comprises the following steps of (1) cleaning and slicing pleurotus eryngii; then, performing vacuum drying and crushing; (2) raw material and auxiliary material premixing, wherein the total quantity of pleurotus eryngii powder, low-gluten flour and glutinous rice flour is the baking percentage being 100 percent; the consumption of the pleurotus eryngii powder is 30 to 50 percent; the proportion of the low-gluten flour to the glutinous rice flour is (0.5 to 2) to 1; the addition quantity of the water is 60 to 70 percent; meanwhile, adding food additives; (3) performing fermentation for 45 to 75min; (4) pressing the raw materials into chips; (5) performing aging; (6) performing microwave vacuum drying; performing puffing for 20 to 23min; (7) performing cooling. The pleurotus eryngii crisp chips prepared by the preparation method have high sensory scores, and has the characteristics of uniform shape, faint yellow color and luster, whole crispness and proper pleurotus eryngii taste; the nutritive value is high; the blank of pleurotus eryngii leftovers subjected to remodeling ina puffed product is filled; the pleurotus eryngii crisp chips prepared by the method have excellent hardness and brittleness; the product brittleness is good.

The invention discloses a method for conducting bacteriostasis and fresh-keeping on fresh conditioned pork by means of compound plant polyphenol, and belongs to the technical field of fresh meat bacteriostasis. Edible salt, tea polyphenol and grape seed extract are mixed evenly, under a sterile condition, a mixture of the edible salt, the tea polyphenol and the grape seed extract is evenly smearedon the surface of the fresh conditioned pork for conducting bacteriostasis and fresh-keeping on the fresh conditioned pork, and a response surface test is conducted on a bacteriostasis and fresh-keeping effect to determine the tea polyphenol amount, the grape seed amount and the edible salt amount. According to the method for conducting bacteriostasis and fresh-keeping on the fresh conditioned pork by means of the compound plant polyphenol, through the tea polyphenol and the grape seed extract, bacteriostasis is conducted on the fresh conditioned pork, growth of brochothrix thermosphacta, pseudomonas, enterobacteriaceae and staphylococcus in a storage process of the fresh conditioned pork can be significantly inhibited, the tea polyphenol and the grape seed extract have a significant inhibiting effect on volatile amino nitrogen, and a pH, the hardness and an a value of the fresh conditioned pork in the storage process can be maintained, so that the product storage quality is maintained.

The invention discloses a high-diacetyl-yield Lactobacillus plantarum strain of which the collection number of the strain is CCTCC M2016513. The invention also discloses a working ferment which contains the Lactobacillus plantarum strain. The invention also discloses application of the high-diacetyl-yield Lactobacillus plantarum strain in fermented food. The detection and organoleptic evaluation on the diacetyl content in the Lactobacillus-plantarum-containing fermented milk indicate that the Lactobacillus plantarum has higher diacetyl yield and higher organoleptic scores, improves the fragrance quality of the fermented milk and promotes the enhancement of the fermented milk quality.

The invention belongs to the field of poultry egg processing, and specifically relates to a method for preparing a meat-flavoured spice from a salted egg white enzymatic hydrolysate through Maillard reaction. The method comprises the following steps: by taking the enzymatic hydrolysate obtained by carrying out enzymatic hydrolysis on salted egg white by a flavourzyme as a raw material, adding glucose, and preparing the product through Maillard reaction, and the product is the meat-flavoured spice, wherein the enzymatic hydrolysis time of the flavourzyme is 7.0h; the initial pH value of the salted egg white enzymatic hydrolysate is 9.5; the adding amount of the glucose is 0.035g / mL of the salted egg white enzymatic hydrolysate; the temperature of the Maillard reaction is 110 DEG C, and the reaction time is 80min. After an optimization, the Maillard reaction product is high in browning degree (A420nm=1.11), attractive in colour, multiple in fragrance component types, strong in fragrance and high in sense score values, thereby being an ideal meat-flavoured spice.

The invention relates to a composite quality improver for coarse cereal-sourced steamed bread and a using method thereof. In order to solve the problems that the coarse cereal-sourced steamed bread issmall in volume, small in specific volume, rough in mouth feel and nonuniform in surface, nutrients thereof are not easily absorbed by a human body and the like, the invention develops the compositequality improver which effectively improves the quality of whole-coarse cereal steamed bread through organic and reasonable cooridaintion of a composite cellulase, glutamine transaminase, azodicarbonamide (ADA), an emulsifier, wheat protein and the like, the using method thereof and the coarse cereal-sourced steamed bread produced by using the composite quality improver for the coarse cereal-sourced steamed bread. The invention further finds that joint addition of the glutamine transaminase and the azodicarbonamide into the steamed bread better improves the specific volume, the aspect ratio, the outer shape and the mouth feel of the steamed bread than separate addition of any one into the steamed bread, and a very good effect of improving the outer shape and the mouth feel can be achievedthrough lower addition amount of the glutamine transaminase and the azodicarbonamide than the dosage of any separately added component.

The invention relates to a preparation method of frozen noodles added with food microemulsion. The preparation method is characterized by comprising the following steps of: weighing 100g of flour, 30g of distilled water, 1g of iodized salt, 0.1g of sodium carbonate decahydrate and 0.3g of microemulsion, and stirring for 12min; pouring made dough into a clean self-sealing bag, and standing and curing for 20min; pressing cured dough into flour tapes by a noodle press, and continuously rolling three time to finally obtain flour tapes with the thickness of 1.1mm; afterwards cutting the flour tapes into wide noodles with the width of 3.4mm through a noodle cutting machine, and picking out incomplete noodles; steaming the prepared uncooked noodles for later use in a steamer for 6min, then boiling the noodles in boiling water until white lines in the centers of the noodles just disappear, quickly fishing out the noodles by using a colander, cooling the noodles with distilled water for 30s, draining and putting the cooled noodles into the self-sealing bag, putting the self-sealing bag into a square box and quickly freezing at -40 DEG C for 15min, taking out the square box, and refrigerate the square box in an environment at -18 DEG C for later use.

The invention further discloses milk-coated tofu and a preparation method thereof, and relates to the technical field of food processing. High-quality soybeans with a protein content of more than 40%are selected for soaking, milk making, milk burning, coating, and pressing, and the milk-coated tofu can be obtained after plate turning of a lower wooden support. According to the milk-coated tofu and the preparation method thereof, solidification temperature (80 to 90 DEG C) and the pH value (7 to 8) of sour water tofu are strictly controlled in a solidification part, so that a gel network structure of the milk-coated tofu is more and more stable, the protein gel effect is good, and numerical values of sensory score, water retention, elasticity, and hardness of the tofu are constantly increased. When the temperature reaches 90 DEG C, the pH value of the sour water tofu is adjusted, the proteins in the tofu are quickly aggregated, then the elasticity and the hardness of the tofu are controlled to be greater, and the outer skin is appetizing, crispy, flexible, thin, soft, and delicious after being fried; and while stability of quality of a product is ensured, the need of mechanized precise control of the solidification can also be met, the prepared milk-coated tofu is thick and solid on the outside and fine and smooth on the inside, the technology is simple, and the nutrient loss is less.

The invention relates to a formula and a method for improving gas producing and holding capacity of raw frozen steamed bread and belongs to the technical field of food processing. A 0.6% yeast and an 0.8% compound additive are added to flour; the compound additive comprises a leavening agent, an antioxidant, an emulsifier and a thickening agent. The 0.6% yeast and the 0.8% compound additive are mixed and added to the flour, water is added, the mixture is stirred in a dough mixer at the medium speed until dough is completely expanded, and the mixture is left to stand, formed, quick-frozen at the temperature of subzero 34 DEG C and then freeze-stored at the temperature of subzero 18 DEG C. The method is simple in technology, the gas producing and holding capacity of the dough is improved obviously, the method is particularly applicable to a frozen dough system, the development of steamed bread is quick-frozen steamed bread in the future, and development of the steamed bread production towards industrialization and mechanization is made possible with the method.

The invention discloses a high breathability PLDxL copolymer film, a preparation method and application thereof in fresh keeping of fruits and vegetables. Specifically, PDMS is embedded as a soft segment into PLLA so as to realize successful introduction of silicon-oxygen bond to the polymer, PLDxL series films with different PDMS contents can be prepared, the adding of PDMS enables a microphase separation structure to appear to the films, the PDMS phase with a particle size of 50-100 nanometers forms channels for gas to pass through in the films, thus improving the CO2 and O2 penetration rateof the material, wherein the CDP and OP of a PLD1.8 L film are increased by 2.34*10<-8> and 0.37*10<-8>cm<3>.m / m<2>.h.Pa respectively; and the PLD1.8L film can maintain the atmosphere of CO2 with a concentration of 8-10% and O2 with a concentration of 0.8-3% in the pack, and is more applicable to the controlled atmosphere fresh-keeping requirements of green vegetable window packaging.

The invention discloses a chlorella pyrenoidosa collagen peptide gel candy and a preparation method thereof. The gel candy mainly comprises the following components in parts by weight: 4-7 parts of chlorella pyrenoidosa powder, 11-17 parts of collagen peptide powder, 8-10 parts of gelatin, 3-4 parts of carrageenan, 1-3 parts of xanthan gum, 12-17 parts of white granulated sugar, 10-15 parts of high fructose corn syrup, 0.2-0.5 part of citric acid, 0.1-0.2 part of sorbitol and 75-82 parts of water, wherein the particle size ratio of the chlorella pyrenoidosa powder to the collagen peptide powder is 1: (0.3-0.7). According to the invention, gelatin, carrageenan and xanthan gum are compounded, the particle size ratio of the chlorella pyrenoidosa powder to the collagen peptide powder is adjusted, the internal space conformation of the gel candy is reasonably controlled, the color protection on chlorella pyrenoidosa powder and the slow release effect on flavor substances are realized, the blending effect of all the components is cooperated, the gel candy is deeply loved by consumers in the aspects of taste, color and luster and the like, and is good in sensory evaluation and free of obvious degradation of protein after being stored for a certain period of time.

The invention provides a constant-temperature twisting method of green tea, for which a twisting machine is adopted to carry out twisting at constant temperature, and the twisting temperature and sealed twisting time are limited. The constant-temperature twisting method of the green tea, which is disclosed by the invention, is scientific and reasonable, and easy to operate, and the obtained green tea product is excellent in sensory quality and relatively stable in quality, affected lesser by raw materials, achieves relevant quality standards; moreover, with quality higher than that of the green tea made by adopting a common twisting process in the prior art, the obtained green tea has effects of improving sensory quality and endoplasmic of the green tea, and has effects of improving the sensory quality and endoplasmic of spring green tea, summer green tea and autumn green tea, and therefore, overall quality characteristics of the obtained green tea are similar to those of the spring green tea. By adopting the twisting method disclosed by the invention, strip-forming rate can achieve over 85% and the damaging rate of leaf cell tissues is over 45%.

The invention relates to the field of food, and specifically discloses potato whole wheat flour cake and a preparation method thereof. The potato whole wheat flour cake is prepared from potato whole wheat flour, low-gluten flour, high-gluten flour, eggs, fresh lemon juice, soft sugar, corn oil, purified water, table salt and baking powder. According to the potato whole wheat flour cake and the preparation method thereof, the addition quantities of mixed powder of the potato whole wheat flour, the low-gluten flour and the high-gluten flour, the soft sugar, the eggs and the lemon juice are takenas experimental factors, and the optimum condition for production of the potato whole wheat flour cake is optimized and researched by utilizing a response surface method; the conditions for production of the potato whole wheat flour cake are determined in a single factor experiment, and BBD experimental data is analyzed and processed by utilizing the mutual influences of three factors on the conditions for production of the potato whole wheat flour cake and by using Design-Expert 7.0 software to obtain an optimum formula; the produced potato whole wheat flour cake is high in sensory grade; the potato whole wheat flour cake produced based on the formula is better in color and mouthfeel, richer in aroma and higher in nutritional value.

The invention provides a solid beverage for regulating blood fat and a preparation method thereof. The beverage comprises the following traditional Chinese medicine raw materials in parts by weight: 8-26 parts of hemp seeds, 4-20 parts of mulberry leaves, 2-16 parts of horseradish tree leaves, 2-16 parts of cassia seeds and 80-120 parts of Chinese yams. The preparation method comprises the steps of crushing, drying, packaging and the like. An extrusion puffing process is the optimal drying process, and the optimal process parameter combination is as follows: raw material particle size is 100-mesh; raw material moisture content is 16 percent; the puffing temperature is 150 DEG C; and screw speed is 160 r / min. The method solves the technical problem that solid beverages in the prior art forregulating blood fat are low in sensory score and poor in stability. The method is reasonable in experimental design; the prepared finished product is high in sensory score and good in stability; themethod improves the quality of the solid beverage for regulating blood fat and realizes homology of medicine and food; and the beverage is simple, convenient, safe, effective, and free from toxic or side effect.

The invention relates to the technical field of freshness keeping of fruits and vegetables, and discloses a vegetable preservative. The preservative is prepared from, by mass, 15-20 parts of a sea buckthorn seed extract, 4-7 parts of nisin, 10-20 parts of chitosan and 5-10 parts of an acetic acid solution. The invention also discloses a preparation method of the vegetable preservative, and the method comprises the steps of juicing seabuckthorn seeds, filtering, removing residues, preparing the sea buckthorn seed extract, and mixing the sea buckthorn seed extract with other raw materials in proportion to obtain the vegetable preservative. The preparation method is simple and suitable for large-scale production, and the sea buckthorn seeds as the main raw material have a wide source and lowproduction cost. The vegetable preservative has the remarkable freshness keeping effect, can be widely applied to the freshness keeping of the vegetables, and is especially suitable for the freshnesskeeping of the green leafy vegetables.

The invention discloses a peony seed oil-enriched natural children's lip protector and a preparation method thereof. The peony seed oil-enriched natural children's lip protector comprises a lip protector matrix and a lip protector auxiliary material, wherein the lip protector matrix is prepared from peony seed oil, natural beewax, olive-pomace oil, soybean lecithin, deionized water and glycerinum;the lip protector auxiliary material is prepared from phenoxyethanol and tocophery acetate. The peony seed oil-enriched natural children's lip protector disclosed by the invention is natural and non-irritant, used raw materials are all green, natural, safe and reliable, the adding amount of a bacteriostatic agent is far below the national standard, the peony seed oil-enriched natural children's lip protector contains no irritant or harmful component such as alcohol, hormone, pigment, essence and heavy metal and contains no common components of adult cosmetics being harmful to children's skin;due to the particularity of the main component-peony seed oil, the peony seed oil-enriched natural children's lip protector not only has moisturizing and moistening effects on double-lip skin, but also is capable of relieving discomfort feel of the lips and increasing the softness of the two lips and reducing fine lines of the lips, and the peony seed oil-enriched natural children's lip protectorhas the effects of resisting oxidation and ultraviolet rays and reducing pigment accumulation.

The invention discloses a method for preserving decapterus maruadsi through ultrasonic pulse-assisted high-voltage electrostatic soaking by using a red yeast rice powder extract, which comprises the following steps: 1, cleaning the decapterus maruadsi, cutting the decapterus maruadsi into fish sections with the length of 5-8cm, and performing subpackaging and refrigerating for later use; 2, taking a proper amount of red yeast rice powder, dissolving the red yeast rice powder in a 30-40% ethanol solution, performing centrifuging, collecting supernate, and performing vacuum freeze-drying to obtain a red yeast rice powder extract; and 3, soaking the decapterus maruadsi obtained in the step 1 by using the red yeast rice powder extract obtained in the step 2 in combination with a pulse ultrasound-assisted high-voltage electrostatic technology under the soaking conditions that the concentration of the red yeast rice powder extract solution is 0.2-0.8%, the ultrasonic pulse power is 240-320W, the electrostatic voltage is 20kv and the treatment time is 5-30min. The red yeast rice powder extract is used for performing ultrasonic pulse-assisted high-voltage electrostatic soaking preservation on the decapterus maruadsi, the method is efficient and safe, the storability of the decapterus maruadsi can be effectively improved, the deterioration of protein and lipid is delayed, and the reduction of the relative content of PUFA is inhibited.

The invention belongs to the technical field of food processing, and particularly discloses a moisturizing and skin nourishing chicken soup tin and a preparation method thereof. The chicken soup tin comprises the following raw materials in parts by weight: 1000 to 2000 parts of blackone chicken, 1 to 6 parts of a traditional Chinese medicine composition, and 15 to 50 parts of a flavoring agent, wherein the traditional Chinese medicine composition comprises the following raw materials in parts by weight: 5 to 15 parts of fructus perillae, 5 to 15 parts of brassica juncea, 5 to 10 parts of semenraphani, 5 to 10 parts of hippophae rhamnoides, 5 to 10 parts of zizyphus, 3 to 10 parts of pericarpium citri reticulatae, 3 to 8 parts of atpinia officnarum hange, 1 to 8 parts of semen coicis, 1 to8 parts of piper nigrum, 1 to 5 parts of amygdalus communis, 1 to 5 parts of amomum villosum, and 1 to 5 parts of amomum tsao-ko; and the components are mixed and boiled, so as to form the chicken soup tin. The chicken soup tin is formed by compounding and boiling the blackone chicken and traditional Chinese medicine composition, is rich in nutrition and easy to absorb, has the effect of moisturizing and skin nourishing, and meanwhile is high in sensory quality.

The invention belongs to the technical field of tea preparation products, and particularly relates to a processing method of machine-made sophora japonica bud stir-fried tea. The processing method ofmachine-made sophora japonica bud stir-fried tea sequentially comprises the working procedures of performing picking, performing fixation, performing drying, performing stir-frying, performing cooling, performing detection, performing screening, performing color sorting and performing packaging, wherein the working procedure of fixation comprises the specific steps of stacking sophora japonica buds according to the thickness being 4-6cm, performing steaming, and after water is boiled over, continuing performing steaming for 15-20min; the working procedure of stir-frying comprises the specificsteps of performing uniform heating to 122-128 DEG C from room temperature under the condition that the stir-frying quantity is 30-35kg / time and the stir-frying rotational speed is 380-410r / min, wherein the stir-frying time is 13-16min, adding a steviol glycoside solution to the sophora japonica buds, and then continuing performing stir-frying at 122-128 DEG C for 5-7min; and the working procedureof screening comprises specific steps of putting the sophora japonica buds on a double-layer vibration screening machine, and performing screening with an 80-100-mesh sieve twice. Through the adoption of the method, industrial production can be realized; the made sophora japonica bud stir-fried tea is high in sense organ grade, and the tea soup is clear and golden, has scorch aroma in mouth feel,and does not have any bitterness or peculiar smell.

The invention discloses nutritional and healthy germinated highland barley biscuits based on a 3D printing technology and a making method thereof. The biscuits are prepared from following raw materials in parts by weight: 30-100 parts of germinated highland barley powder, 0-70 parts of wheat flour, 5-15 parts of inulin, 5-15 parts of soybean meal, 20-30 parts of erythritol, 0.01-0.1 part of mogroside, 15-80 parts of coconut oil and 60-110 parts of water. Wherein the germinated highland barley powder is rich in bioactive substances such as gamma-aminobutyric acid, beta-amino acid, polyphenol and the like, and is extremely high in nutritional value. Besides, nutritional substances such as protein and dietary fibers are compounded, erythritol and mogroside are adopted to replace white granulated sugar, and coconut oil is adopted to replace butter, so that the nutritional value and the health-care value of the germinated highland barley biscuits are further improved. The biscuits are simple and rapid in process, and the finished product is exquisite in pattern, rich in nutrition and low in GI value and has considerable market potential.

The invention discloses a preparation method and application of cheese rich in gamma-aminobutyric acid (GABA), belonging to the technical field of food processing. The method provided by the invention comprises the steps of respectively activating a main leavening agent and an auxiliary leavening agent, adding sodium glutamate and pyridoxal phosphate into raw milk, sterilizing, then cooling, adding the main leavening agent and the auxiliary leavening agent, carrying out constant-temperature leavening, adding CaCl2, then carrying out constant-temperature leavening again, adding chymosin for curding, then cutting, standing at room temperature, heating, stirring for clotting, carrying out heat-preservation stirring, adding salt, and carrying out ripening processing, wherein the auxiliary leavening agent is freeze-dried bacterial powder of Lb. plantarum NDC 75017. Through the method, the cheese rich in GABA can be prepared, the yield of GABA in the cheese reaches up to 108.34mg / 100g, the addition of Lb. plantarum NDC 75017 cannot influence the physicochemical indexes, the microbiological indicators and the sensory characteristics of the cheese, meanwhile, the total content of free amino acid is obviously increased, the taste and the smell of the cheese can be improved, and the sensory evaluation of the cheese is obviously higher than that of a blank reference group.

The invention discloses cordyceps militaris and purple sweet potato cookies and a preparing method thereof. The cordyceps militaris and purple sweet potato cookies are mainly prepared from, by weight, 75-100 parts of low-gluten flour, 5-10 parts of cordyceps militaris powder, 10-20 parts of purple sweet potato powder, 45-55 parts of soft sugar, 65-80 parts of butter, 45-55 parts of eggs and 1-3 parts of table salt. The treated cordyceps militaris, the purple sweet potatoes and the low-gluten flour are mixed according to a proportion, fusion of three nutrition systems is enhanced, the prepared cookies have colors, fragrance, taste and nutrition features of the cordyceps militaris, the purple sweet potatoes and the low-gluten flour, and nutritional ingredients in the cordyceps militaris and the purple sweet potatoes are basically not lost; the components with other proportions are added so that the whole cookies are in modena, are glossy, have rich cordyceps militaris and purple sweet potato flavor, are high in sense score, low in energy, crisp and delicious in taste and long in service life and conform to the health diet concept of mass consumers.

The invention relates to a preparation method of a novel natural fermented lotus root. The method comprises the following steps: cleanly washing the lotus root, cutting in slices or the whole section, adding natural additives, and fermenting by use of mixed lactic acid bacteria fermenting agent to obtain the product. The probiotics high viable count fermenting agent obtained by screening is formed by mixing lactobacillus plantarum gr*15 with other lactic acid bacteria; the fermented lotus root pickle not only is good in flavor, but also is low in salt, low in nitrite, low in bioamine content, green and healthy, and safe for eating.

The invention provides a lactic acid bacteria beverage containing mannan-oligosaccharides and a preparation method thereof. The lactic acid bacteria beverage containing mannan-oligosaccharides comprises a fermenting base and a stabilizer syrup; the fermenting base includes raw milk, white granulated sugar and water; the stabilizer syrup includes a stabilizer, white granulated sugar and water; thefermenting base or / and the stabilizer syrup also includes mannan-oligosaccharides. The novel prebiotics, mannan-oligosaccharides, are added to the lactic acid bacteria beverage; by adding prebiotics and probiotics together, taste of fermented milk can be effectively improved, the functionality of the active lactic acid bacteria beverage can be effectively improved, the count of live bacteria in the lactic acid bacteria beverage can be effectively increased, attenuation speed of live bacteria in the lactic acid bacteria beverage during storage can be decreased, and post-acidification can be inhibited; the lactic acid bacteria beverage has good structure state, color, aroma and taste and has high sensory sore; the preparation method is simple and is easy to perform, lactic acid bacteria beverage are made full use herein, and the lactic acid bacteria beverage is applicable to industrial production and application.