58results about How to "Increase sweet taste" patented technology

The inventions disclosed herein relate to genuses of non-naturally occurring small molecule compounds which comprise two or optionally three organic moieties of limited size “linked” by certain structurally related “linker” functional groups. Suitable linker groups include ester, amine, ether, keto, imino, thioamide, thioether, sulfonamide, sulfonate ester, sulfone, guanidine, and thiourea groups. The compounds are capable, when contacted with comestible food or drinks or pharmaceutical compositions, at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural or artificial sweeteners.

The present invention provides edible compositions comprising a sweet taste modulator of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product.

The invention discloses a processing method of dry bamboo shoot slices. The processing method comprises the following steps: cleaning, slicing, color protecting, drying, packaging and sterilizing, and is characterized in that: fresh bamboo shoots are selected and then shells of the bamboo shoots are peeled off, the peeled-off bamboo shoots are cleaned and then cut into bamboo shoot slices, the bamboo shoot slices are immediately put into a color protection solution and then subjected to three-time heated air circulation drying and airing, and the dry bamboo shoot slices are obtained, vacuumized and then sterilized. The processing method has features of simple process, unchanged color of the dried bamboo shoot slices, and long preservation time and high quality of the bamboo shoot slices.

The invention discloses diabetic edible sweet particles and a preparation method thereof. The sweet particles are composed of the following raw materials in parts by weight: 0.1-0.5 part of a fructusmonordicae extract, 0.3-0.8 part of a lithocarpus litseifolius extract, 60-80 parts of konjac refined flour, and 10-30 parts of arabinose. The content of mogroside V in the fructus monordicae extractis not less than 90%, the lithocarpus litseifolius extract contains 30-40% of phlorizin and 60-70% of trilobatin in percentage by weight, and the content of konjac glucomannan in the konjac refined flour is 90% or above. Through the scientific and reasonable design and proportion and by combining a granulation process, a sweet particle granule having the sweetness being two times of the sweetnessof saccharose, not having saccharide and having the effects of reducing blood glucose and reducing blood fat is obtained, is an ideal sugar substitute for dessert lovers, people who care beauty and lose weight and diabetics, and is wide in market prospect.

The invention discloses a natural compound sweetening agent with an intestinal tract regulating function and a preparation method thereof. The natural compound sweetening agent is prepared from the following raw materials in parts by weight: 30 to 100 parts of xylooligosaccharide, 100 to 250 parts of L-arabinose, 50 to 150 parts of xylose, 80 to 200 parts of xylitol, and 0.3 to 0.6 part of stevioside. The preparation method of the natural compound sweetening agent comprises the following steps of reasonably proportioning natural functional sugar and a non-sugar sweetening agent, and performing wet granulation. The natural compound sweetening agent has the advantages that after taking, the effects of promoting proliferation of probiotics in intestinal tract, regulating microecology of bacteria colony in the intestinal tract, relaxing bowel and the like are realized, the calorie is low, the blood glucose is not increased, and the natural compound sweetening agent can be applied to diabetics patients and obesity people; the granularity is uniform, the fluidity is good, and the easiness in caking is avoided; because the sweet degree is equivalent to the sugarcane, the natural compound sweetening agent can be directly used by replacing the sugarcane, and more convenience in use is realized.

The invention relates to the field of electronic cigarette liquid, in particular to nicotine salt and a preparation method thereof. The nicotine salt is prepared from the following raw materials in parts by weight: 30-40 parts of nicotine, 20-25 parts of benzoic acid, 7-11 parts of auxiliary synergist and 24-43 parts of propylene glycol, in total 100 parts. The nicotine is artificially synthesized nicotine, and the EE value of levorotatory nicotine relative to dextrorotatory nicotine in the nicotine is greater than 99%. The nicotine salt can be used for preparing the electronic cigarette tobacco tar, the inhibiting effect of the high-concentration nicotine salt on perfume fragrance is reduced, the nicotine salt has the advantages of being high in throat exciting feeling, high in comfort, natural and pleasant in fragrance and free of offensive odor and peculiar smell, more pleasant and natural fragrance and taste are released, and the symptoms of nausea, vomiting, cough, excessive phlegm and the like after suction are relieved to a certain extent.

The invention provides a sophora flower wine and a preparation method thereof. The sophora flower wine is prepared with the method which comprises the following steps: 1, putting fresh sophora flower, fresh lotus, mulberry leaf, chrysanthemum, Herba Lopatheri and licorice in a rice flavor white wine, and immersing and fermenting to obtain a first grade immersion liquid; 2, adding rock sugar and the rice flavor white wine to the first grade immersion liquid, immersing and fermenting to obtain a second grade immersion liquid, immersing fresh rose in the second immersion liquid according to a weight ratio of 2:7-10, and distilling to obtain a distillate; and 3, carrying out plate and frame press filtration on the obtained distilled solid, and mixing the obtained filtrate with the distillate obtained in step 2 to obtain the sophora flower wine. The sophora flower wine, which ideally combines the unique honey fragrance and elegance of the rice fragrance white wine with delicate fragrances of sophora flower, lotus, and chrysanthemum, has a rich and natural fragrance and a soft and harmonious taste, and has the efficacies of heart clearing and blood cooling after being drunk, is especially suitable for people with hot liver meridians to drink.

The invention belongs to the technical field of traditional Chinese medicine processing, and specifically relates to a rhizoma polygonati kneading device and an integrated processing method of rhizomapolygonati while fresh. The rhizoma polygonati kneading device includes a motor, a rotating shaft connected with the motor and a rotating shell fixed on the rotating shaft, wherein the surface of therotating shell is provided with kneading holes. The integrated processing method of rhizoma polygonati while fresh includes the following steps: washing fresh rhizoma polygonati to be clean, performing drying at 50-60 DEG C, performing kneading, repeatedly performing drying and kneading steps to control the moisture content of 45-55%, then performing slicing and steaming to obtain steamed rhizomapolygonati 1 and steamed rhizoma polygonati juice 1, performing drying, then mixing the dried rhizoma polygonati and steamed rhizoma polygonati juice 1, performing steaming to obtain steamed rhizomapolygonati 2 and steamed rhizoma polygonati juice 2, performing drying, repeatedly mixing the dried rhizoma polygonati and steamed rhizoma polygonati juice, and performing steaming and drying to obtain rhizoma polygonati decoction pieces. The integrated processing method of rhizoma polygonati while fresh provided by the invention shortens the processing process and time of rhizoma polygonati, improves the quality of the rhizoma polygonati decoction pieces, obviously improves the taste of the rhizoma polygonati decoction pieces and enhances the value of rhizoma polygonati.

The invention provides a peach blossom wine and its preparation method. The preparation method of the peach blossom wine comprises the following steps of: (1) washing peels of matured fresh peaches with complete peel and full plump, removing hair on the peel, immersing and fermenting in fen-flavor liquor to obtain a first-grade soak solution; (2) adding fresh peach blossoms, rock sugar and the fen-flavor liquor into the first-grade soak solution, immersing and fermenting at 20-25 DEG C for 8-10 months to obtain a second-grade soak solution, distilling the second-grade soak solution to obtain a distilled fluid; (3) carrying out plate-frame pressure filtration on peach slag and peach blossom slag of the distilled second-grade soak solution obtained from the step (2) to obtain a filtrate, merging the filtrate with the distilled fluid obtained from the step (2), and filtering to obtain the peach blossom wine. The peach blossom wine provided by the invention remains peculiar delicate fragrance of the fen-flavor liquor and simultaneously has rich and natural fragrance of flower, is easy to prepare, is natural, green and safe, and high finish product quality.

The invention relates to a honey apple, which is prepared from the following raw materials in percentage by weight: 55-75% of dried high-quality Fuji apple, 23-43% of jujube flower honey of 42 baume degrees and 1-3% of edible glucose. The honey apple is refined by honey when the advanced biotechnology is added on the basis of the traditional preserved fruit processing method, the inherent nutrients of the apple are kept, and the sweet taste of the honey is added. The trace elements required for the human body can be provided, the energy of the human body is increased, and the honey apple is easy to store and transport.

The invention belongs to the field of food and relates to low-fat inulin and peanut flavoring sauce and a preparation method thereof. The preparation method comprises the following steps: selecting toremove impurities, cleaning, baking and frying, cooling, removing red skin, squeezing and de-fatting, performing primary grinding, adding an inulin solution to blend, performing secondary grinding, and performing packaging and sterilization. The low-fat inulin and peanut flavoring sauce and the preparation method thereof provided by the invention have the benefits that a preparation process of the peanut flavoring sauce is improved to reduce the content of fats in the peanut flavoring sauce, and a certain proportion of inulin is added to increase the viscosity of the flavoring sauce, so thatthe low-fat inulin and peanut flavoring sauce is developed; through an experiment of feeding mice, the improvement effect of the low-fat inulin and peanut flavoring sauce on intestinal microflora balance of the mice is verified.

The invention discloses a manufacturing method of Hakka brewed liquor and relates to the technical field of food manufacturing. The Hakka brewed liquor is prepared by soaking black glutinous rice in medicine juice of Chinese herb medicines including danshen root, poria, largehead atractylodes rhizome, Sichuan lovage rhizome, Chinese angelica, debark peony root, radix notoginseng, prepared fleeceflower root, black bean, Chinese magnolia vine fruit, prepared morinda root, radix rehmanniae, milkvetch root, cassia bark, Chinese date, Chinese wolfberry, chrysanthemum flower, grosvenor momordica fruit, green tea, and the like, and fermenting the mixture. Accordingly, the Hakka brewed liquor has excellent effects of black glutinous rice liquor, and effects of a plurality of nourishing Chinese herb medicines, and can build health and strengthen the body after long-term drinking. The method overcomes a problem that the commercial value of the Hakka brewed liquor has not been explored.

The invention relates to the technical field of traditional Chinese medicine decoction pieces, in particular to radix angelicae sinensis traditional Chinese medicine decoction pieces and a preparationmethod thereof. The preparation method comprises the following steps of A, material selection and washing; B, infiltration; C, slicing and steaming; D, vacuum freeze drying and smashing; E, encapsulation; F, drying and tabletting. The preparation method is simple in process, the operation is easy to control, the production efficiency is high, and the cost is low; through encapsulation, active functional ingredients in radix angelicae sinensis are effectively protected, the water content is equal to or lower than 4.5%, the ligustilide content is 57.83%-58.64%, the ferulic acid content is 0.061-0.073%, the radix angelicae sinensis traditional Chinese medicine decoction pieces prepared by using the method are easy to dissolve and easy to digest and absorb, the dissolution rate is 97.25-98.88%, and bacteria are not easy to breed. The content of aflatoxin B1 is 1.6-2.3 microgram / kg, the shelf life is long, the quality is stable and the preparation method can be used for massive industrialproduction.

The invention discloses a processing method of dried bamboo shoot slices, which includes cleaning, slicing, color protection, drying, packaging and sterilization, and is characterized in that fresh bamboo shoots are selected to peel off the sheath leaves, and then cut into bamboo shoot slices after cleaning. Put it into the color protection solution, and then carry out three times of hot air circulation drying and drying to obtain dried bamboo shoot slices, which are vacuum-packed and then sterilized. The processing method of the dried bamboo shoot slices of the invention has the characteristics of simple processing, unchanged color of the dried bamboo shoot slices, long storage time, good quality of the bamboo shoot slices, and the like.

The invention provides a production method of rice crusts with grape flavor. The production method comprises steps as follows: 1) potatoes are cleaned, boiled in water, cooled and unpeeled, and softened potatoes are obtained; 2) the softened potatoes are put into white spirit and linseed oil for soaking, and potato mash is obtained; 3) grapes are pulped, honey, citric acid, glucose and egg white are added, and grape sauce is obtained; 4) the grape sauce is placed in pepper water with olive leaves added and frozen, and ice grape sauce is obtained; 5) the potato mash, the ice grape sauce and cold water are put into a feed hopper of a slicer, and stirring, compression and slicing are performed; 6) slices are heated and baked. The formula is novel and scientific, the preparation process is exquisite, multiple components are matched, the dross is discarded and the fine part is kept, and the rice crusts obtained through special processing taste delicious, have rich nutrition and are recommendable healthy food.

The invention provides tomato lemon noodles, which are prepared by the following steps of: (1) selecting the following raw materials in part by weight: 10 to 15 parts of tomato powder, 8 to 10 parts of lemon juice, 5 to 10 parts of pear juice, 0.1 to 0.5 part of salt, 5 to 10 parts of purified water and 70 to 80 parts of flour; and (2) putting the flour into a flour mixer, mixing other raw materials uniformly, pouring the uniformly mixed raw materials into the flour mixer, mixing the raw materials for 5 to 20 minutes, putting the mixture into a curing machine, curing the mixture for 5 to 20 minutes, calendering, slitting, drying, cutting, and thus obtaining the tomato lemon noodles. The noodles are convenient to prepare, delicious, white and unique in mouthfeel, and are particularly suitable for eating after cooking and refrigerating in hot days.

Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain highly unsaturated fatty acid and / or an ester thereof and a sterol and / or a sterol ester; a method of improving the taste of a food or a drink which comprises adding the taste-improving component as described above; a food or a drink the taste of which has been improved by the above method; and use of a combination of a long-chain highly unsaturated fatty acid and / or an ester thereof with a sterol and / or a sterol ester as a taste-improving agent for foods and drinks.

The invention provides hawthorn-containing nutritive noodles. The preparation method of the hawthorn-containing nutritive noodles comprises the following steps of: 1, selecting the following raw materials in parts by weight: 1-3 parts of hawthorn powder, 1-2 parts of carrot powder, 2-5 parts of corn starch, 95-100 parts of plain flour, 0.048-0.06 part of ferrous gluconate, 0.3-0.5 part of calcium gluconate, 0.02-0.05 part of zinc gluconate, 0.003-0.004 part of nicotinic acid, 0.03-0.05 part of taurine, 0.1-0.2 part of L-lysine hydrochloride; 2, mixing the raw materials and putting in a flour-mixing machine, adding 20-30 parts of purified water, and making dough for 5-20 minutes; curing the dough in a curing machine for 5-20 minutes; calendering, cutting into noodles, drying and cutting off to finally obtain the hawthorn-containing nutritive noodles. The hawthorn-containing nutritive noodles are easy to make, in nutritional balance, has good taste and is quite suitable to be used as a complementary feed for promoting children to eat vegetables.

The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight % of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32° C.; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced. Accordingly, salinity is reduced so that sodium and sugar intake can be reduced, and thus it is expected that the fish sauce can be useful all over the world as well as in Korea.

The invention discloses a production method of honey-containing dried mulberries and belongs to the technical field of dried fruit processing. The production method comprises the following steps: picking fresh mulberries, removing stems and thoroughly cleaning the mulberries; placing the cleaned mulberries in an oven to dry the mulberries at 55-65 DEG C until the moisture content if 15-20%; takingout the dried mulberries after drying, and naturally decreasing the temperature to normal temperature; adding honey to the dried mulberries after drying, and fully and uniformly stirring the honey and the dried mulberries by a stirrer; placing the obtained mixture in the oven to dry the mulberries at 55-65 DEG C until the moisture is 8-12%; and taking out the dried mulberries after drying from the oven, uniformly spraying superfine foggy sunflower oil onto the surfaces of the mulberries after decreasing the temperature to normal temperature naturally, then, placing the dried mulberries in a closed and dry space, carrying out sterilization by ultraviolet for 7.5 h, and performing packaging to obtain the honey-containing dried mulberries.

The invention provides a making method of orange-flavor potato chips. The making method includes following steps: 1), cleaning oranges, stripping orange peels, and preparing for use; 2), cleaning potatoes, adding the orange peels, boiling in water, cooling, and stripping potato peels to obtain softened potatoes; 3), putting the softened potatoes into Baijiu and linseed oil for soaking to obtain smashed potato; 4), deseeding and pulping the oranges after being peeled in the step 1), adding honey, citric acid, egg white and sorbitol, and stirring well to obtain orange paste; 5), decocting the orange paste, putting the orange paste into pepper water added with olive leaf, and refrigerating to obtain iced orange paste; 6), stirring, compressing, and slicing; 7), heating for baking. The orange-flavor potato chips are scientific and reasonable in formula, simple in raw material and low in cost; the making method is exquisite, impurities are removed which essence is extracted, and the potato chips made by the method are delicious in taste and rich in nutrition and are healthy food worthy of recommendation.

The invention relates to aspergillus oryzae ZA175 and application thereof. The aspergillus oryzae Z175 has the advantages of high dissolution rate of soybean protein and saccharides, high utilization rate of raw materials, high comprehensive enzyme activity and the like, has stable hereditary properties, is applied to the production process of soy sauce / sauce, does not need to additionally regulate and control koji making and fermentation processes, the aspergillus oryzae ZA175 can generate relatively high alpha-L-arabinofuranosidase and alpha-glucuronidase activity, the utilization rate of raw materials is high, and the energy consumption is low; and in the fermentation process, materials with various purposes do not need to be additionally added, the soy sauce / sauce which is fresh, sweet and prominent in flavor, mellow in taste, strong in sauce fragrance and lasting in mouth retention can be obtained, and industrial production of the additive-free purely-brewed soy sauce / sauce can be easily achieved. The finished product can be manufactured without blending other additives in the later period, the process steps are simple, and the production cost is saved; and when the aspergillus oryzae strain is used for starter propagation and fermentation of the soy sauce / sauce, the flavor, the color and the oxidation resistance of the soy sauce / sauce can be remarkably improved, and the product quality is improved.

The invention relates to the technical field of essence, and particularly provides condensed milk essence as well as a preparation method and an application thereof. The invention provides the condensed milk essence, the preparation raw materials at least comprise 0.6 to 0.7 part of ethyl maltitol, 0.1 to 0.3 part of vanillin, 0.7 to 0.9 part of acid note, 0.01 to 0.03 part of peach aldehyde, 0.8to 1.2 parts of delta-lactone, 0.01 to 0.03 part of milk lactone, 0.2 to 0.4 part of acetyl methyl original alcohol, 0.15 to 0.35 part of sulfide and 96 to 97 parts of a solvent.

The invention discloses an oral nursing product and application of an irritation relieving compound in the oral nursing product. The irritation relieving compound comprises the following components inpercentages by weight: 0.5-10% of trimethylglycine trimethylglycocoll, 0.0005-0.05% of perillartine and 0.01-1.0% of dipotassium glycyrrhizinate. The compound has effects of relieving irritation of the oral nursing product and improving taste tenderness and comfort, and dryness of the oral cavity after a user uses the oral nursing product is relieved.

The invention relates to a honey wax gourd, which is prepared from the following ingredients in parts by weight: 60 percent to 80 percent of high-quality wax gourd, 18 percent to 38 percent of 42-degree jujube honey and 1 percent to 3 percent of glucose for food. The honey wax gourd has the advantages that the advanced biological technology is merged on the basis of the traditional preserved fruit processing method, then, the honey is matched for refining to obtain the honey wax gourd, the inherent nutrition ingredients of the wax gourd per se are maintained, and the fragrant and sweet mouth feeling of the honey is also added. Trace elements required by the human body are provided, the energy of the human body is increased, and in addition, the storage and the transportation are easy.

The invention relates to a blueberry gel drink, and a preparation method and applications thereof, and solves the technical problem that gel products in the prior art are free from swallowing-trainingfunction, poor in swallowing promotion, easy to cause aspiration which has risk, inconvenient for taking, low in nutrient and caloric content, inconvenient for taking, poor in effect of wrapping andmasking the irritating smell of medicines and poor in pharmaceutical effect play. The blueberry gel drink provided by the present invention is composed of the following raw material components: 10-20g of concentrated blueberry juice, 40-50g of xylitol, 10-30g of erythritol, 1.0-4.0g of pectin, 2.0-7.0g of carrageenan, 1.5-3.5g of tara gum, 0.05-0.3g of acesulfame potassium, 0.2-1.0g of citric acid, 0.1-1.0g of calcium hydrogen phosphate, 0.3-1.5g of blueberry essence, 0.1-0.5g of potassium sorbate, and water. At the same time, the invention also provides a preparation process and applicationsof the drink. The drink is widely used in the field of foods.

The invention provides a flower cigarette taking folium cortex eucommiae and honeysuckle as base materials and a preparation process of the flower cigarette. Flower cigarette raw materials taking thefolium cortex eucommiae and honeysuckle as the base materials comprise the following components in parts by weight: 80-90 parts of folium cortex eucommiae, 10-20 parts of wild honeysuckle, 3-8 parts of red dates, 0.5-2 parts of honey, 1-2 parts of 52-degree Baijiu and 0.5-2 parts of mint liquid. The process comprises the following steps: S1) picking and manual screening, to be more specific, cutting off upper half sections of eucommia ulmoides trees in April, May and June every year; and respectively picking the wild honeysuckle and the folium cortex eucommiae in October. According to the flower cigarette taking the folium cortex eucommiae and the honeysuckle as the base materials and the preparation process thereof, pure and mellow taste of traditional tobaccos can be achieved, the purpose of gradually replacing tobaccos is achieved in the pleasant process of smoking the flower cigarette, so that the harm problem of tobaccos is solved, the preparation process is simple, the materialsare reasonable, natural and pollution-free, the advantages of tonifying liver and kidney, reducing blood pressure, strengthening bones and muscles and the like are achieved, and people's health is satisfied.

The invention relates to a honey sweet potato, which is prepared from the following ingredients in parts by weight: 65 percent to 80 percent of high-quality dried sweet potato, 22 percent to 34 percent of 42-degree jujube flower honey and 1 percent to 3 percent of glucose for food. The honey sweet potato has the advantages that the advanced biological technology is merged on the basis of the traditional preserved fruit processing method, then, the honey is matched for refining to obtain the honey sweet potato, the inherent nutrition ingredients of the sweet potato per se are maintained, and the fragrant and sweet mouth feeling of the honey is also added. Trace elements required by the human body are provided, the energy of the human body is increased, and in addition, the storage and the transportation are easy.

The invention discloses a honeysuckle flower honey / black sesame seed powder and a preparation method thereof. The powder is prepared from the following components in parts by weight: 600-650 parts of black sesame seed, 150-180 parts of honeysuckle flower honey, 20-23 parts of donkey-hide gelatin, 15-18 parts of red date polysaccharide, 23-25 parts of aloe gel, 3-3.5 parts of squid ink melanin, 30-35 parts of mulberry leaf powder, 50-60 parts of Chinese yam powder and 6-7 parts of lemon oil. The honeysuckle flower honey / black sesame seed powder has rich nutrient, mellow taste, agreeable sweetness and fine texture, can be easily digested and absorbed, and has the health care effects of beautifying the face, strengthening the stomach, enhancing the immunity and the like.

The invention relates to an electronic atomized liquid composition, comprising Moringa seed extract, tea extract and theanine. The electronic atomized liquid composition comprising theanine, Moringa seed extract and tea extract can remove tobacco addiction for an electronic atomized liquid user, can invigorate and refresh the brain and can provide improved taste of electronic atomized liquid.