73results about How to "Improve bad taste" patented technology

The invention discloses a white bran puffed sandwich snack food. The sandwich snack food is made of the following components by weight percentage: 45-55% of basic material, 20-30% of sandwich material, 15-20% of powder spraying material and 5-10% of edible oil. Meanwhile, the invention further discloses a preparation method of the white bran puffed sandwich snack food, comprising the following steps of: taking byproducts white bran obtained by machining rice as main raw materials; utilizing a double-screw extruding bulking machine to bulk; and carrying out sandwich seasoning, powder spraying seasoning and drying to obtain the puffed sandwich snack food. The white bran puffed sandwich snack food takes white bran powder as the part basic material so that the nutritional ingredients and the functional substances of a puffed food are improved, a texture of fibers in the white bran powder is improved and the bad taste of the white bran powder is buried, so that the taste and the flavor of the product can be effectively improved.

The invention discloses a five grain mixed liquor and a movable starter liquor cellar. The five grain mixed liquor is characterized in that: a five grain spirit prepared by the movable starter liquor cellar is taken as a base, nine natural plants are taken as aromatic raw materials, and an acid alcohol flavoring wine and a compound flavoring lotion are prepared, blended and aged. The five grain mixed liquor is prepared from various functional raw materials, microbes and enzyme preparation products are applied, and the five grain mixed liquor has unique mellow flavor and medical care effect, and is suitable for long-term use. The movable starter liquor cellar comprises a forest material, a nutrition mixture, an organic industrial material, instruments and the like; and by scientific designs of microbe growth nutrients, process data detection and mechanical operation, the influence of geographic environment is avoided, the effective rate of raw material components is improved by over 15 percent, and the movable starter liquor cellar is suitable for producing various starter liquors and has important significance for popularizing industrialization and home brewing.

The invention discloses a method for making steamed bread by adopting mulberry silk fibroin and levain. The method comprises the steps as follows: dewatering mulberry leaves; carrying out spray-drying on the dewatered mulberry leaves, a tea leaf concentrated solution and a silk fibroin concentrated solution to obtain mulberry silk fibroin powder; and fermenting with the levain to obtain the mulberry leaf steamed bread. Due to the development of the steamed bread, the problems of thick undesirable odor of the mulberry leaf steamed bead made of mulberry leaf juice, low possibility of storing the mulberry leaf juice and inconvenience for acquiring the mulberry leaves at present are solved, the existing steamed bread varieties are enriched, the silkworm mulberry resources are effectively utilized, and the comprehensive benefit of the silkworm mulberry industry is increased.

The invention discloses a coarse grain type health goat milk product and a preparation method thereof. The coarse grain type health goat milk product comprises the following raw materials in parts by weight: 90-110 parts of goat milk, 35-45 parts of corn flour, 11-15 parts of xylitol, 24-28 parts of water, 18-22 parts of saccharose or white granulated sugar, 2.0-3.6 parts of beta-cyclic dextrin, 1.8-2.2 parts of gelatin, 0.08-0.12 part of citric acid, and 0.17-0.19 part of sucrose ester. The preparation method comprises the following steps: stir-frying the corn flour, sterilizing, filtering and concentrating the goat milk, mixing the xylitol, the saccharose or white granulated sugar, the sucrose ester, the citric acid and the beta-cyclic dextrin to obtain a mixture, boiling the mixture in water, adding the gelatin, stirring, adding the cooked corn flour and the concentrated goat milk into the boiled solution, homogenizing, degassing, drying, dicing, shaping, reshaping, drying for the second time, and airing to obtain the finished product. The coarse grain type health goat milk product utilizes the nutritive value of the goat milk fully, also has the nutrition and health effect of corn, and combines dairy products and grain products sufficiently with reasonable dietary matching.

A medicine 'Gastric bismuth magnesium particle' and its preparing process are also disclosed. It features that the volatile oil of grass-leaved sweetflag rhizome is wrapped by beta-cyclodextrin, and its additive (sweetening agent and tangerine essence) is carefully chosen.

The invention discloses a composite sweetening agent for preventing and treating toothache. The composite sweetening agent is prepared from the following raw materials in parts by weight: 3 to 5 parts of rubusoside, 4 to 6 parts of glycyrrhizin, 2 to 4 parts of soybean oligosaccharides, 3 to 5 parts of xylitol, 60 to 70 parts of rebaudiodside A, 8 to 12 parts of stevioside, 7 to 9 parts of thaumatin and15 to 25 parts of traditional Chinese medicine extracts, wherein the traditional Chinese medicine extracts include the following raw materials in parts by weight: 7 to 9 parts of cortex phellodendri, 6 to 8 parts of fructus gardeniae, 9 to 12 parts of honeysuckle flower, 3 to 5 parts of prepared rehmannia roots, 4 to 6 parts of fructus corni, 5 to 7 parts of poria cocos, 3 to 6 parts of fruit of Chinese wolfberry, 2 to 4 parts of dwarf lilyturf roots, 3 to 5 parts of glossy privet fruit, 1 to 3 parts of perilla stems, 1 to 3 parts of radix aucklandiae, 1 to 3 parts of cortex albiziae and 1 to 3 parts of husked sorghum. The composite sweetening agent has the advantages that no aftertaste business exists; the mouthfeel is good; the heat clearing and pathogenic fire purging effects are achieved; the inflammation diminishing and antibacterium effects are achieved; the efficacies of nourishing liver and kidney, strengthening spleen, calming nerves, enriching the blood, promoting the secretion of saliva or body fluid and regulating the body function are achieved; a good effect is achieved on toothache treatment; no toxic and side effects exist; the stability is high.

The invention relates to the technical field of pharmaceutic adjuvants, in particular to a traditional Chinese medicine mate for improving bad taste and a preparation method of the traditional Chinesemedicine mate. The traditional Chinese medicine mate is prepared from the following raw materials in parts by weight: 1-3 parts of fructus crataegi (parched to brown), 1-3 parts of endothelium corneum gigeriae galli, 1-2 parts of momordica grosvenori, 1-2 parts of stevia rebaudiana and 1-2 parts of longhairy antenoron herb. The traditional Chinese medicine mate is reasonable in composition, smallin dosage, environmentally friendly and easy to operate, the traditional Chinese medicine mate is sweet in taste, the spleen and the stomach are regulated through the functions, the efficacy is brought into play, the bad taste of traditional Chinese medicine is effectively improved, and the traditional Chinese medicine mate can be widely applied to most traditional Chinese medicine decoctions, issuitable for most people and has a certain blood glucose and blood pressure reducing effect.