83results about How to "Improve mouthfeel" patented technology

The invention discloses a carp feed which comprises the following raw materials in portions by weight: 180 to 200 portions of puffed bean pulps, 150 to 160 portions of cottonseed meal, 120 to 135 portions of sub-powder, 40 to 50 portions of dried distiller grains (DDG), 40 to 60 portions of corn protein powder, 100 to 120 portions of Peruvian fishmeal, 20 to 30 portions of beer yeast, 155 to 170 portions of rapeseed meal, 20 to 40 portions of green soybean oil, 70 to 80 portions of rice bran oil, and 0 to 55 portions of carp premix (4 percent). The carp feed provided by the invention has the advantages that according to the features and growth characteristics of the carp, the carp feed is prepared by using various protein materials as raw materials, therefore, the nutrition demands of thecarp in the growth process are met; meanwhile, other raw materials are also added into the feed, on one hand, besides containing proteins, the rapeseed meal, the green soybean oil and the rice bran oil also contain dietary fibers, vitamins, mineral matters, trace elements and the like required by the growth of the carp, so that the nutrition of the feed is more comprehensive, and the rapid and healthy growth of the carp can be ensured; and on the other hand, the beer yeast can improve the absorption of the carp to the nutrients in the feed, improve the taste of the feed, and increase the utilization rate of the feed.

The invention discloses a middle broiler feed. The middle broiler feed comprises the following raw materials in parts by weight: 60-80 parts of corns, 5-30 parts of soybean meal, 1-10 parts of corn gluten meal, 0-5 parts of fish meal, 0.5-3 parts of soybean oil, 0.8-2.5 parts of fine stone powder, 0.8-2.5 parts of calcium hydrophosphate, 0.1-1.2 parts of amino acid, 0.1-0.8 part of vitamin premix and 0.3-1.2 parts of microelement premix. The amino acid level of the middle broiler feed adapts to that of an animal according to an ideal amino acid mode; the digestibility is improved, and particularly, the utilization rate of feed proteins and the utilization rate of amino acid are improved; generation of ammonia gas in a henhouse is reduced; synthetic amino acid is appropriately added, and the crude protein level is correspondingly reduced, so that protein feed resources can be saved, and the output of nitrogen in the excreta of livestock and poultry can be reduced; the daily gain is high, the feed conversion ratio is low, the raising cycle is greatly shortened, the slaughtering rate is improved, and economic benefits are remarkable.

A high fiber pasta and its method of manufacture are provided. The method includes the formation of a partially reconstituted high fiber wheat flour component (HFWFC), which includes dry combining a low-moisture-content fiber source (LMFS) into the host / carrier in an amount which provides a substantially homogenous mixture throughout the host / carrier, and dry blending into the homogeneous mixture at least one grain-based binder and a grain-based texturizer each having a moisture content greater than the LMFS.

A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.

The present invention discloses pungent and spicy fish oil hotpot bottom materials and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 8-10 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 0.5-2 parts of herba artemisiae scopariae; and 0.8-1.5 parts of osmanthus fragrans flowers. The hotpot bottom materials are red and bright in color and luster, rich in mouthfeel, and full of pungent and spicy taste, improve appetite, and are delicious in taste and endless in aftertastes.

The invention provides an electronic cigarette with a plasma atomizer having a double-channel rotational flow structure. The electronic cigarette comprises an atomizing base, an atomizing cover and an ion generator, wherein the atomizing cover is arranged on the upper part of the atomizing base; an air outlet is formed at the top of the atomizing cover; the ion generator comprises a shell and a spiral staircase; the spiral staircase comprises a spindle and a blade; a main channel is arranged in the spindle; a branch channel is arranged in the blade; the branch channel is communicated with the main channel; the branch channel is penetrated through the upper and lower surfaces of the blade; two electrode plates are arranged on the side wall of the main channel; an electric field zone is formed between the two opposite electrode plates; in a spiral part, the atomized smoke reacts with the ions with charges, the reaction rate of the ions and the smoke after mixing is increased, the contact area of the ions and the smoke is increased, the reaction time of the smoke and the ions is prolonged and the cleanness, health degree and taste of the smoke are greatly promoted.

The invention discloses a preparation method of black tea. The preparation method of the black tea comprises the steps of carrying out spreading, carrying out withering, carrying out rolling, carryingout fermentation, carrying out drying, and improving aroma. Specifically, the step of carrying out spreading comprises the processes of respectively cooling tea leaves of Laoyin-cha tea and Tai-cha tea by carrying out spreading until normal temperature is reached; and then, the spread Laoyin-cha tea and Tai-cha tea are respectively withered on withering frames, wherein the Laoyin-cha tea is withered at an environmental temperature of 18-22 DEG C for 8-10 hours, and the Tai-cha tea is withered by using hot air at 30-40 DEG C for 0.8-1.2 hours when the Laoyin-cha tea is already withered for 7-9hours. The preparation method of the black tea has the following beneficial effects: by mixing the Laoyin-cha tea with the Tai-cha tea, camphor wood aroma of the Laoyin-cha tea is weakened by the Tai-cha tea, so that, taste of the Laoyin-cha tea is improved; and thus, the Laoyin-cha tea can be accepted by more people.

The present invention relates to microcapsules obtained by a coacervation process. The microcapsules encapsulate a heat-treated animal fat and surprisingly increase the mouthfeel properties and juiciness of food product such as meat, dog-food and animal feeds.

The invention provides an early-laying-period feed for laying hens. The early-laying-period feed for the laying hens is prepared form the following raw materials: corns, bran, bean cakes, egg shell powder, shell powder, garlic, dried chili peppers, apple peels, Hami melon peels, watermelon peels, muskmelon peels, soybeans, hemerocallis citrine, liquorice roots, gelsemium elegans, radix isatidis, Chinese goldthread roots, broomrape, flavescent sophora roots, strychnos fruits, rhododendron molle, fructus cannabis, akebia stems, bamboo leaves, soybean oil, composite minerals and table salt. The early-laying-period feed for the laying hens disclosed by the invention is simple in formula and convenient to use; the feed ensures nutritional needs of the laying hens in the early laying period, and is beneficial for healthy growth of the laying hens; moreover, the feed also improves immunity of the laying hens as well as raises egg yields of the laying hens in the late laying period.

The invention discloses a squid instant food wrapped with flour and a processing method. The squid instant food is processed through the following raw materials in parts by mass: 50-150 parts of squids, 40-100 parts of wheat flour, 30-50 parts of chopped fresh ginger, 35-60 parts of star aniseeds, 15-30 parts of fennel seeds, 20-40 parts of Chinese cinnamon and the like; and through the working procedures of performing pretreatment, performing rinsing with salt water, performing wrapping with flour, performing starching, performing wrapping with bread crumbs, performing deep-frying, performing preserving, performing secondary seasoning and the like, finished products are rich in nutrition, fresh and delicious in flavor and good in mouth feel, and are suitable for fast-paced living. Certainly, the description is not intended for limiting the invention, and the invention is not limited to examples. Changes, modifications, additions or replacements made by those skilled in the art within the nature range also belong to the protection range of the invention. The three processing technologies of performing wrapping with the flour, performing starching and performing wrapping with the bread crumbs are performed in reference to research of food quality improvement through performing microwave pre-deep-frying and performing wrapping with flour, and other processing technologies are performed in reference to technical study of Chuan-flavored powder-wrapping seasoning quick-fried squids.

A beverage comprising water, at least one non-nutritive sweetener having a bitter off-note taste, linoleic acid, and heptanoic acid. A beverage comprising water, at least one non-nutritive sweetener, a combination of caprylic acid, caproic acid, and butyric acid, and at least one aldehyde selected from the group consisting of decanal, nonanal, and 2-methyl-butyraldehyde.

The invention discloses flavored sparkling water. The sparkling water is prepared from the following raw materials in parts by mass: 15 to 25 g of erythritol, 0.1 to 0.3 g of L-theanine, 4 to 8 g of carbon dioxide, 0.2 to 0.3 g of AK sugar, 0.4 to 0.6 g of malic acid, 0.2 to 0.4 g of citric acid, 0.2 to 0.4 g of sodium citrate, 0.05 to 0.15 g of vitamin B complex, 0.1 to 0.2 g of sodium benzoate, 0.5 to 0.7 g of opacifier, an additive and 1000 g of water. The super-strong bubble carbon dioxide is added to conventional bubble water, the taste degree of the flavored beverage and the bubble degree in the beverage are improved, L-theanine is added, the beverage can reduce blood pressure, soothe the nerves, improve sleep, promote brain functions and contribute to insomnia, and the beverage is suitable for being drunk by various people with zero sugar, zero fat and zero calorie, is good in taste, and keeps good flavor and taste. The beverage with different tastes can be prepared according to the addition of different additives, and the beverage can be stored for a long time and is convenient to transport and store.

The invention discloses an enzyme preparation-containing compound feed containing for a meat chicken. The feed comprises the following components: corns, puffed bean meal, cottonseed meal, corn protein powder, rock flour, calcium hydrogen phosphate, fourth grade soybean oil, salt, a 4% meat chicken premix, cellulase, xylanase, pectinase, mannase, protease and amylase. According to the feed, a feed enzyme preparation is added on the basis of the corn and bean meal raw materials, and the feed is reasonable in ratio and is rich and balanced in nutrition; a plurality of enzymes interact to destroy the cell wall structure of a plant so as to enable nutrients to be released, and anti-nutritional factors to be removed, so that the nutritional value of the feed is improved; the viscosity of the feed in the gastrointestinal tract of an animal is reduced, the digestive absorption of the feed in an animal body is promoted, the feed waste is reduced, the feed utilization rate is increased, and the feed cost is lowered; the development and the growth of the meat chicken are promoted and the immunity of the meat chicken is improved; the feed conforms to industrial policies and is suitable for popularization and application.

The invention discloses a perfect compound feed for a broiler breeder. The perfect compound feed is prepared from the following raw materials in parts by weight: 100-105 parts of oil bran, 35-38 parts of polished glutinous rice dregs, 30-34 parts of vinegar dregs, 20-22 parts of brewer's grains, 22-24 parts of cassava residues, 15-18 parts of red wine dregs, 1-2 parts of camelliae, 1.0-1.3 parts of garden balsam, 0.6-0.7 part of Chinese azalea flowers, 0.5-0.6 part of citrus aurantium, 0.8--1.0 part of sweet-scented osmanthus, 0.6-0.9 part of hemp seeds, 0.2-0.4 part of akebia stems, 0.2-0.3 part of bamboo leaves, 0.1-0.2 part of ophidia black snakes, 0.1-0.3 part of turtle shells, 0.5-0.6 part of soybean oil, 0.6-0.9 part of composite mineral substances, and 0.3-0.5 part of table salt. The perfect compound feed for the broiler breeder, disclosed by the invention, can completely meet energy and protein required by growth of the broiler breeder; according to the perfect compound feed disclosed by the invention, quick growth of the broiler breeder is facilitated, and the disease resistance of the broiler breeder and the meat quality of broilers are improved.

The invention discloses spicy beef sauce. The spicy beef sauce is prepared from the following raw materials: beef, peppers, onions, vegetable oil, salt, paprika powder, star aniseed powder, fresh ginger powder, soy sauce, oyster sauce, sauce and water. A preparation method of the spicy beef sauce comprises the following steps of S1, conducting pretreatment on the beef; S2, immersing the pre-treated beef in water containing sodium chloride and in sauce for removing the smell of the beef to obtain the smell-removed beef; S3, adding a softening agent in the smell-removed beef, placing the beef ina sealed place, peeling off the softening agent, and rinsing with fresh water to obtain the softened beef; S4, washing and dicing the peppers and the onions; S5, adding the vegetable oil into a pan,stir-frying pepper dices, onion dices and ingredients, adding the beef and stir-frying, adding soy sauce and oyster sauce and stir-frying, and finally adding sauce and water to boil until the viscosity is suitable, so that the spicy beef sauce is obtained. The spicy beef sauce prepared by the method has reasonable formula, good taste, easy chewing and wide applicable population, spicy taste and beef taste complement each other, and the preparation method is simple in process, mild in conditions and short in preparation time.

The invention discloses spicy fish oil hotpot condiment and a preparation method thereof. The spicy fish oil hotpot condiment is prepared from the following ingredients (by weight): 90-120 parts of fish oil, 10-20 parts of thick broad-bean sauce, 10-30 parts of chilli, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 parts of garlic, 0.3-0.5 part of anise, 0.2-0.3 part of cassia, 0.2-0.3 part of bay leaf, 0.1-0.2 part of neolitsea ellipsoides allen, 0.2-0.3 part of rhizoma kaempferiae, 0.3-0.8 part of common fennel fruit, 0.2-0.3 part of cardamom, 0.3-0.8 part of tsaoko fruit, 0.3-0.8 part of clove, 0.3-0.8 part of villous amomum fruit, 0.2-0.5 part of cape jasmine, 0.4-0.6 part of licorice, 0.2-0.5 part of dried orange peel, 0.5-1 part of liquor, 0.5-1 part of rock sugar, 1-3 parts of fermented soya bean, 0.5-2 parts of radix platycodi, 1-2 parts of herba lopatheri, 0.8-1 part of Chinese olive and 0.4-0.8 part of exocarpium citri rubrum. The product has red and bright color and rich mouthfeel, whets appetite, is tasty and has endless aftertaste.

The invention provides a tea storage device with multiple storage spaces. The device comprises a shell, multiple first through holes are formed in the side wall and the bottom of the shell, multiple drawer type storage boxes and movable plates are arranged in the shell from top to bottom, the interiors of the storage boxes are divided into the storage spaces through hollow prism frustums, and thetops of the prism frustums are opened; the side walls of the prism frustums are in a net shape, and the bottoms of the storage boxes are in sliding connection with the movable plates; the movable plates extend out of second through holes in the shell, and the thickness of the movable plates is smaller than the height of the second through holes; the movable plates are in hollow-square shapes, andfourth through holes are formed in the middles of the movable plates; the lower surfaces of the movable plates are connected with partition plates in the shell through multiple elastic parts; and thepartition plates communicate with the storage boxes. According to the tea storage device with the storage spaces, the tea is placed in the different storage spaces, breathability is enhanced, and partial management operation is facilitated.

The invention discloses a preparation process of Guangdong style stewing soup. The process comprises the following raw materials of water, main materials and auxiliary materials. The preparation process of the Guangdong style stewing soup comprises the following steps of S1, selecting main materials; performing pretreatment for use; S2, selecting auxiliary materials; performing pretreatment for use; S3, performing solid material quantitative packaging on the main materials and the auxiliary materials; S4, adding water for quantitative packaging; sealing an opening to obtain the packaging soupmaterial; S5, performing stewing and sterilization operation on packaging soup; S6, cooling the packaging soup subjected to sterilization operation to obtain a Guangdong style stewing soup finished product; S7, performing normal temperature storage observation of the Guangdong style stewing soup; performing inspection packaging. The prepared Guangdong style stewing soup has the advantages that thenutrition ingredients of the food materials cannot be lost along with the moisture evaporation; the raw juice and raw taste of the raw materials are remained in the package; the nutrition values arehigh; the taste is intense; the Guangdong style stewing soup can be easily absorbed by the human body; the mouthfeel is good; the carrying and the eating are convenient; the applicable people groups are wide.

The invention discloses high-nutrient beef sauce with bamboo shoot dices. The high-nutrient beef sauce with the bamboo shoot dices is prepared from the following raw materials: beef, bamboo shoots, carrots, green peppers, black fungus, sesame powder, vegetable oil, table salt, Chinese prickly ash powder, star anise powder, fresh ginger powder, soy sauce, oyster sauce, thick sauce and water; a preparation method of the high-nutrient beef sauce with the bamboo shoot dices comprises the following steps: S1, pre-treating the beef; S2, carrying out de-fishy treatment on the beef; S3, carrying out softening treatment on the beef; S4, washing the bamboo shoots and the carrots; dicing and steaming; removing tough veins of the green peppers and dicing; immersing the black fungus, removing stems andchopping the black fungus; S5, adding vegetable oil and quickly frying the Chinese prickly ash powder, the star anise powder, the fresh ginger powder and the sesame powder; adding the beef and quickly frying; adding the carrot dices and the bamboo shoot dices and quickly frying; then adding the soy sauce, the oyster sauce and water and boiling with big fire; adding the table salt and the thick sauce and boiling with small fire until the viscosity is suitable, so as to obtain a finished product. The beef sauce disclosed by the invention is reasonable in formula, abundant in nutrients, good inmouthfeel and easy to chew; the beef sauce has a wide applicable range; the preparation method is simple, conditions are moderate and the preparation time is short; nutrient components in the raw materials are not easy to lose.

The invention discloses a pleioblastus amarus tea. The pleioblastus amarus tea comprises the following components in proportion (in parts by weight): 80-120 parts of pleioblastus amarus, 0.5-1 part of licorice roots, and 5-15 parts of xylitol. While in use, a pleioblastus amarus beverage can be prepared by putting pleioblastus amarus flesh, pleioblastus amarus sheets or pleioblastus amarus powder into boiling water to be brewed. The pleioblastus amarus tea disclosed by the invention has the functions of health care, nourishing faces, sleeping peacefully, nourishing the brain, benefiting qi, promoting salivation, quenching the thirst and the like, and the mouth feel of the pleioblastus amarus tea is fresh, so that the pleioblastus amarus tea is a better nutrient health-care product. The problems that the mouth feel is worse, the health-care effect is inapparent, the pleioblastus amarus tea is inconvenient to prepare and drink, and at the same time the beverage also contains residues which are harmful to human bodies in the prior art are solved.

The invention discloses fermented beef paste. The fermented beef paste comprises the following raw materials: beef, papaws, potatoes, onions, vegetable oil, table salt, Chinese prickly ash powder, star aniseed powder, ginger powder, soy sauce, oyster sauce, soybean paste, thick broad-bean sauce, fermented soybeans, protease and water. A preparation method of the fermented beef paste comprises thefollowing steps: S1, performing pretreatment on the beef; S2, performing deodorization treatment on the beef; S3, performing softening treatment on the beef; S4, cleaning and dicing the papaws and potatoes, steam boiling the papaws and potatoes, then mashing the papaws and potatoes into mud, cleaning and dicing the onions; and S5, adding the vegetable oil, quickly frying the diced onions and auxiliary materials, adding the beef to be quickly fried, then adding the soy sauce, the oyster sauce, the mashed papaws, the mashed potatoes and the water to be boiled, then adding the table salt, the soybean paste, the thick broad-bean sauce, the fermented soybeans and the protease, and performing sealed fermentation to obtain the fermented beef paste. The fermented beef paste provided by the invention is reasonable in formula, rich in nutrients, good in mouthfeel, chewable and suitable for a wide range of people, the preparation method has simplicity, mild conditions and short preparation time,and the original nutritional components in the beef are not likely to lose.

The invention belongs to the technical field of processing of meal replacement powder, and particularly relates to a production method of wholegrain meal replacement powder. The method comprises the following steps: (1) matching and taking raw materials, wherein according to weights of black rice, soybeans, oats, sweet potatoes, hawthorns and inulin, the components are weighed; (2) conducting cleaning and stir-frying, wherein the raw materials in the step (1) are cleaned and dried, the raw materials are stir-fried individually, and stir-frying temperature of the stir-frying process is 150-180DEG C; (3) conducting drying and grinding, wherein raw materials in the step (2) are subjected to classified drying, ground into 100-200 meshes by a cooled ultra-fine grinder at controlled temperatureof 25 DEG C separately, and are subjected to classified storage; and (4) conducting mixing and packaging, wherein according to a ratio, obtained powder is produced, and is placed into a vacuum stirrer for even mixing, a mixed raw material is placed in package balls (1) for packaging, and then the package balls are packed into a packaging tank. The package balls can effectively prevent the phenomena that after meal replacement powder absorbs moisture, nutrients lose, the taste of the meal replacement powder is reduced, and the meal replacement powder is liable to be stuck to an outer package to cause deformation, and even goes bad.

The invention relates to a method for extracting calcium citrate. The potato dregs are utilized to quickly extract the diffluent calcium citrate, and fermented by using Aspergillus niger. The solubility of the calcium citrate is higher than that of the prior organic calcium, and the calcium citrate has an obvious lemon taste, thereby having a good mouthfeel. The cost is equivalent to the price of citric acid, thus the cost is low; and the purity is above 99.5%.

The invention discloses rhizoma dioscoreae enzyme and a preparation method thereof. The rhizoma dioscoreae enzyme is prepared from rhizoma dioscoreae pulp, brown sugar, soybeans, American ginseng powder, dietary fibre, composite strains and purified water by fermenting for a certain time. Rhizoma dioscoreae, medicinal and edible American ginseng and the like are fermented and aged, so that activity of rhizoma dioscoreae and other substances is fully exerted, the substances can be better absorbed by human bodies, and accordingly, digestion and decomposition by intestines and stomach are enhanced, full absorption of nutrient substances is promoted, cells are activated, and metabolism becomes strong; superoxide in the human bodies is fully eliminated, and effects of aging resistance, oxidation resistance and cancer resistance are achieved; the process is simple and easy to implement, the cost is low, and the rhizoma dioscoreae enzyme has high nutritional value and good development prospect.

The invention discloses a corn instant noodle. The corn instant noodle is mainly prepared from the following steps: a. selecting materials, wherein main material is 65-85 parts by weight of corn flour, and auxiliary materials are 1.4-1.8 parts by weight of yam, 3-4 parts by weight of soybean flour, 2.5-3.5 parts by weight of potato powder, 0.5-1 part by weight of konjac flour, 1.8-3.5 parts by weight of table salt, 1-3 parts by weight of carboxymethyl cellulose CMC, 0.22-0.3 part by weight of sodium carbonate and 25-32 parts by weight of water; b. kneading dough: putting a half of main material, the konjac flour and the carboxymethyl cellulose into a dough kneading apparatus, synchronously adding water, stirring and mixing the materials together, adding the rest corn flour and the rest auxiliary materials after the mixture is formed; c. fermenting the dough: fermenting the dough at normal temperature for 10-25 minutes; d. forming: extruding the fermented dough into long dough strips in an extrusion procedure, and then cutting the dough strips into dough blocks by using a cutting knife; and e. cooking, namely cooking the dough blocks in a steam box, wherein the cooking temperature is 80-120 DEG C, and the cooking time is 15-25 minutes. Compared with the prior art, the corn instant noodle disclosed by the invention has the advantages of good bread toughness, good taste, and long shelf life and the like.

The invention discloses a core-casting gluten processing device capable of fast adjusting cores. An extrusion pipe is arranged at the end of a first screw extruder; a core pipe is arranged in the extrusion pipe, and the tail end of the core pipe is connected to a lifting pipe to form an L shape; the upper end of the lifting pipe is connected to a delivery cylinder; a second screw extruder is connected to the side wall of the delivery cylinder; a flavoring device is arranged inside the delivery cylinder; the flavoring device is connected to a flavoring motor; the upper end of the extrusion pipeis provided with a lifting mechanism for controlling the lifting pipe to move up and down; a rotating shaft is arranged in the core pipe; the tail end of the rotating shaft extends out and is provided with an impeller; the front end of the rotating shaft is provided with a guide plate; a material delivery hole deviating from the center is arranged on the guide plate; the guide plate blocks the outlet of the core pipe; and the inner wall of the upper end of the extrusion pipe is provided with a hiding groove for hiding the core pipe and the impeller. The device can realize the processing of the screw-type core-casting gluten, realize the continuous diversified adjustment of the taste of cast core of the gluten, and greatly improve the taste diversification of the gluten.

The invention discloses a truffle wine and a preparation method of the truffle wine. The truffle wine comprises the following raw materials by weight: 900-1000 parts of base wine, 10-15 parts of blacktruffle, 8-10 parts of silkworm chrysalis, 1-10 parts of cortex acanthopanacis, 0.1-1 part of cultivated ginseng, 0.5-1 part of chrysanthemum, 0.1-0.5 part of Chinese angelica, 0.5-1 part of codonopsis pilosula, 0.5-1 part of schisandra chinensis, 0.3-0.7 part of radix puerariae, 1-3 parts of walnut meat, 0.2-3 parts of ligusticum wallichii, 0.1-0.5 part of honey, and 0.1-0.5 part of rock candy.The truffle wine has no medicinal odor and has an aromatic flavor, has the effects of nourishing yin, tonifying qi, cooling down, refreshing, restoring consciousness and the like, has a sweet aftertaste after being drunk, and makes people feel refreshed. The preparation method of the truffle wine is performed at a low temperature, so that the effective ingredient of the raw material is barely lost, the white spirit and the white wine are taken as the base wine, the rock candy and the honey are used to adjust the flavor, the taste is better, the effect is more obvious, and the nutrient is richer.

The invention provides a pig ossein taste-enhancing peptide and a preparation method thereof. In the preparation method, sieve filtration and duplex filtration are performed on the broth of boiled pigcrushed bones, so that the pig crushed bones and other impurities in the broth are removed thoroughly, and the softness degree of the broth is improved. Still standing treatment is performed on the filtrate obtained after filtration treatment is performed, so that oily substances in the filtrate are removed, and the purity and taste of the pig ossein taste-enhancing peptide are improved; and protein in pig ossein can be hydrolyzed into small molecule taste-enhancing peptides and amino acids through enzymatic hydrolysis and Maillard reactions of the pig ossein, so that the residual taste and umami taste of products are improved. The pig ossein taste-enhancing peptide prepared by using the method has delicious and mellow taste, high nutrition, health care and high protein content, containsmultiple taste-enhancing polypeptides, umami peptides and thick-taste peptides, and has mellow and full flavor, mellow taste and long-lasting aftertaste.

The invention relates to a high-color gradation red yeast preparation method, which belongs to the technical field of red yeast preparation. The method is characterized in that uniformly mixed rice and glutinous rice raw materials are immersed by clear water, then cleaned, and drained, acetate acid gracial and distilled water are respectively added, then the materials are disinfected under the condition of 121 DEG C and 0.1 Mpa, then dried and naturally cooled to room temperature, monascus fungi is inoculated and constant temperature fermentation culture is carried out, and the red yeast finished product is finally obtained through steps of discharging, airing and grinding. The rice and glutinous rice are taken as the fermentation raw materials, moisture required by growth of monascus during a fermentation process can be supplemented, and the monascus fungi is employed for reducing the infectious microbe pollution risk. The method optimizes the fermentation culture condition, the obtained finished product has the advantages of high color gradation and good condition, the preparation technology is simple, and the method has obvious economic benefit, and is suitable for popularization and application of industrial production.