239results about How to "Keep the original flavor" patented technology

The invention discloses microbial feed additive used for pigs, and a preparation process thereof; the prescription is as follows: 1 portion of bacillus licheniformis, 1 portion of bacillus subtilis, 2 portions of bifidobacterium, 2 portions of enterococcus faecalis, 2 portions of enterococcus faecium, 1 portion of boas-oppler bacillus, 1 portion of lactobacillus casei, 1 portion of lactobacillus lactis, 1 portion of plant lactobacillus, 1 portion of candida utilis, 1 portion of saccharomyces cerevisiae, 80kg to 100kg of panela, 3kg to 5kg of salt, 5kg to 8kg of vinegar, 3kg to 5kg of lysine, 1kg to 2kg of methionine, and 1000L of pure water; the weight of each portion of strain is 2g to 5g. The preparation process is as follows: strain preparation, nutrient broth preparation, inoculated fermentation and check. The invention reduces the quantity of the used individual strain, and the strain quality is safe and reliable. The production process is simple and feasible, the effect is obvious; therefore, the invention has promotion value.

The invention relates to an edibility packaging paper preparing method. It uses fruit processing tailings that apple and orange pomace, fresh vegetable that celery, cabbage, carrot etc as raw material, hydrophilic property high molecular material that polysaccharide, protein, antioxidant etc as auxiliary materials. The preparing method includes the following steps: preprocessing, blanching, color protecting, pulping, forming agent and protective agent adding, paper copying, dehydrating, drying, coating, burnish, coil paper, cutting, sizing, and packaging. The product can be used not only as fallow food to eat directly, but also as foods packing paper.

The invention discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.

The present invention discloses a preparation method of hesperidium aurantium tea. The preparation method comprises the following steps: 1) fresh hesperidium aurantium is picked, the picked hesperidium aurantium is washed clean, and water content on the surfaces of the washed hesperidium aurantium is drained; 2) an opening is cut out on the hesperidium aurantium and the hesperidium aurantium is divided into two parts of a lid body and a hesperidium aurantium main body; fruit flesh in the hesperidium aurantium main body is dig out to obtain a hesperidium aurantium container; 3) the lid body and the hesperidium aurantium container are dried until no water is left; 4) the hesperidium aurantium container is taken out and filled with the tea leaves to obtain semi-finished products; and 5) the semi-finished products and lid body are put into a dryer; and an air inlet volume of the dryer is adjusted to be 1,500-2,100 m<3>/h, an air outlet volume of the dryer is 760-1360 m<3>/h, a temperature is controlled at 40-45 DEG C, the drying is conducted for 18-26 h, and the finished products are obtained. The preparation is less in steps and simple in processes. The hesperidium aurantium is emerald green in appearance. The hesperidium aurantium tea is uniform in color and luster, maintains the characteristics of the fresh hesperidium aurantium, is good in appearance, at the same time, maximally maintains the original taste of the hesperidium aurantium and tea leaves, and is fragrant, delicate and mellow in smell, and resistant to storage.

The invention provides a litsea sauce-making method. The method comprises the following steps: washing litsea, removing impurities and making the litsea into paste; putting pasty litsea into a container and hermetically fermenting the pasty litsea at a temperature between 20 and 30 DEG C for 50 to 70 days; and adding salt to a fermentation product, mixing well and obtaining the litsea sauce. As the litsea sauce-making method provided by the invention uses a fermentation process to degrade tannin and pectin in litsea, the obtained litsea sauce not only retains the unique original taste of litsea, but also is good in color, smell and taste and longer in preservation time, so that the problem that fresh litsea is not easy to preserve. The method ensures that woody plants producing litsea can be vigorously popularized as economic tree species, is beneficial to the development of agricultural economy, and has high economic and social benefit. The method has the advantages of simple processing, no need to add any chemical freshness-keeping agent or preservative in the processing course, high safety and benefit to human health.

The invention which provides a processing method for a fruit juice beverage and especially provides a production method for a winter jujube juice concentrate beverage belongs to the technical field of further processing of fruits. The production method for the winter jujube juice concentrate beverage sequentially comprises the following steps: raw material screening, vacuum extraction, pasteurization, enzymatic hydrolysis, centrifugation, membrane filtration, fruit juice concentration, fruit juice UHT sterilization, and filling. Compared with the prior art, the method of the invention has thefollowing advantages: nutrient components and the original flavor of winter jujube are well reserved by treating fresh winter jujube as the raw material and adopting the vacuum extraction to carry out concentrate processing; the peculiar fragrance of winter jujube is well reserved through concentrating and simultaneously recovering fragrant substances by a three-effect falling film evaporator; and thorough enzymatic hydrolysis and strong product stability are realized by adopting a proper amount of a compound enzyme to carry out enzymatic hydrolysis.

The invention relates to papaya wine having a health-care function on damp-heat physique and a preparation method thereof. The papaya wine is formed by brewing medicine food homologous Chaenomeles lagenaria as main raw material with raw coix seed with the functions of strengthening the spleen and eliminating dampness and clearing away heat and toxic materials and mung beans with the function of clearing away heat and toxic materials. The invention is characterized in that a food therapy for preserving health and conditioning crowds with the damp-heat physique can be provided by a health-care wine manner. The papaya wine not only retains natural flavor of papaya fruit wine, but also contains total flavone, oleanolic acid, vitamin C, superoxide dismutase (SOD) and other abundant functional nutrient components, has very high nutrient values and health-care values and has definite pertinence at the health preservation and health care of the crowds with the damp-heat physique.

The invention discloses a variable-frequency ultrasound-assisted dough freezing method. The variable-frequency ultrasound-assisted dough freezing method comprises the following steps: (1) fermenting a dough; and (2) impregnating and freezing the fermented dough, wherein the temperature of freezing circulating solution ranges from -25 DEG C to -20 DEG C, during impregnating and freezing, when center temperature of the dough ranges from -3 DEG C to -1 DEG C, assisting freezing by adopting ultrasonic wave at the frequency of 60-80kHz, and when the center temperature of the dough ranges from -5 DEG C to -3 DEG C, assisting freezing by adopting ultrasonic wave at the frequency of 20-50kHz, stopping assistance of the ultrasonic wave, stopping impregnating, and refrigerating the dough. The variable-frequency ultrasound-assisted dough freezing method has the advantages that freezing efficiency is improved, and the frozen dough is of better microstructure; and freezing quality of the dough can be improved, each ice crystal inside the dough can be smaller, and the quantity of the ice crystals inside the dough is increased, so that the quality of the frozen dough is improved.

Aiming at the characteristics that smallanthus sonchifolius juice easily generates brown stain and is easily precipitated, the invention provides a production method of concentrated smallanthus sonchifolius normal juice and normal juice powder, and the concentrated smallanthus sonchifolius normal juice can be rapidly clarified and does not contain any color fixatives and any antioxidants. The method comprises the steps of: washing a fresh smallanthus sonchifolius raw material, removing the peels of the fresh smallanthus sonchifolius raw material and cutting the peeling smallanthus sonchifolius raw material into pieces; grinding the smallanthus sonchifolius pieces into thick liquid by hot water, and juicing; adding a natural clarifying agent to precipitate protein, heavy metal ions, pectin, tannin, pesticide residues and other impurities; filtering, separating and concentrating to obtain a brown concentrated smallanthus sonchifolius normal juice; and drying the brown concentrated smallanthus sonchifolius normal juice to obtain the brown smallanthus sonchifolius normal juice powder. The normal juice powder can be further used as a raw material of health products, or juice, juice beverages, tablets, buccal tablets, electuary, capsules, oral liquid, and the like. The chemical color fixative, the antioxidant, a suspending agent, a stabilizer and a thickening agent are not added in the whole process; the dosage of the clarifying agent is prevented from being insufficient or excessive by adjusting the dosage and the proportion of the composite clarifying agent, so that the residue of the clarifying agent in the juice can be controlled, and the normal juice flavor of the smallanthus sonchifolius can be maintained; and by using the production method, the storage time of the smallanthus sonchifolius is prolonged, the product quality and the safety are guaranteed, the transportation cost can be saved and the application range of the smallanthus sonchifolius can be expanded.

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

The invention discloses a method for producing whitened flour. The method comprises the following steps of: inspecting wheat; cleaning crude wheat; adjusting the moisture of the wheat; cleaning hulled wheat; grinding; bolting; feeding into a purifier; performing magnetic separation, and packaging; and warehousing. By the method, a cleaning process is added, so that a cleaning effect is well enhanced; white wheat and red wheat are reasonably mixed, so that flour with the whiteness of 80 can be produced without the addition of any additive; and simultaneously, the original flavor of the flour is ensured at the same time.

A method for breaking the wall of plant cell in order to increase the nutritive value of plant includes such steps as washing raw plant, baking until its water content is 15-40%, heating in pressure tank at 50-80 deg.C for 10-40 min, vacuumizing for 1-3 hr, and cooling.

The invention provides us an acid and alkali transitional method of distilled liquor. This method is to dip alkali materials into acid alcoholic mass, then filtering through a secondary filter in order to decreasing the acidity of that mass and changing it into an alkali alcoholic mass. This method is to change the acid alcoholic mass into the alkali alcoholic mass easily and decrease the acidity of it with staying the raw alcohol concentration and raw taste of it. This transitional method is to reduce the harm of people that is introduced by the distilled liquor.

The invention relates to research and preparation of a lotus seed chewable tablet which takes Chinese yam, milk powder and non-dairy creamer as main raw materials. The lotus seed chewable tablet is characterized in that the ratio of milk powder (soybean milk powder) or coffee to lotus seed powder is (1.5-4):1, the content of the non-dairy creamer is 10-20%, the content of glucose is 5-15%, and the content of maltodextrin is1-10%. The lotus seeds are prepared into the chewable tablet which is low in calorie, unique in taste, convenient to take, convenient to carry over, applicable to both the young and the old, easy to preserve and capable of strengthening human bodies, and at the same time the chewable tablet has the milky fragrance which is loved by people. The preparation of the chewable tablet is easy to master, and simple to operate, a raw material source is wide and the scale production can be carried out in factories. The chewable tablet is beneficial for effectively invigorating the health, and is applicable to the mass of the people.

The invention belongs to the technical field of high polymer material packaging, and particularly relates to an antibacterial composite polylactic acid preservative film material and a preparation method thereof. Through the design of a three-layer film structure, the purposes of preventing pathogens from polluting food and packaging materials, preventing harmful substances from breeding inside, maintaining the original flavor of the food, resisting bacteria and prolonging the shelf life are achieved. Through component modification of a polylactic acid film and application and bonding processdesign of the three-layer film structure, blocking, obstructing, prevention and control of pollutants and pathogens are performed from a food packaging source, the fresh-keeping treatment cost, the transportation cost and risk prevention and control of food are reduced, the comprehensive value of the food is improved, and the economic benefits, the social benefits and the environmental protectionbenefits are improved. The product is green, safe and degradable, can completely replace an existing polyethylene preservative film, and has wide popularization and application prospects.