32results about How to "Keep the taste and flavor" patented technology

The invention relates to a method for processing soybean isolated protein by utilizing a biological enzyme technology. The method comprises the following steps of: during preparation, selecting high-quality soy protein isolate, and dissolving; performing thermal denaturation; adjusting the pH value to 8.0 to 9.0; adding composite hydrolase of alkali protease, neutral protease, papain and trypsin, and reacting for 2 to 3 hours; adjusting the pH value to 4.0 to 6.0; inactivating enzyme; when cooling to a temperature below 50 DEG C, adding filter aid enzyme; collecting filtrate to dissolve filter residues; adding composite hydrolase of acidic protease, neutral protease, papain and trypsin, and reacting for 1 to 2 hours; inactivating the enzyme; when cooling to temperature of below 50 DEG C, adding the filter aid enzyme; filtering by a paperboard; performing ultrafiltration; drying by microwaves under vacuum; and crushing and sieving. The soybean polypeptide powder prepared by the method can improve the solubility of albumen powder to a maximum limit and keep the color and luster of appearance, mouthfeel, flavors and the bioactivity of active ingredients, offers a good mouthfeel, is easy to absorb and can be widely applied to industry of dairy products, drinks and health-care products.

The invention relates to healthy instant noodles with low oil content and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, then enabling the noodles to pass through an oil sink at a temperature of 30-60 DEG C, draining oil and then carrying out far infrared drying and shaping on the noodle lump and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention discloses a processing method of pumpkin powder. The steps include: (1) selecting ripe pumpkin and then washing, peeling, removing the pulp, then slitting the pumpkin into strips and soaking in clean water; (2) levigating the pumpkin strip with a water mill, sieving the levigated pumpkin with water through a 100-120 mesh sieve and putting the pumpkin in a settling pond to naturally settle for 40-60min; (3) removing supernatant, filter pressing and dehydrating so that the water content of pressed pumpkin powder ranges from 25-30 percent; (4) smashing the pressed powder and then leading the powder to a suspension flow drying tower to be dried with the temperature parameters in the tower as follows: inlet temperature being 240-250 DEG C, outlet temperature being 50-80 DEG C and flow time of the pumpkin powder in the tower being 15-25s; and (5) bagging and encapsulating the product that reduces to room temperature. Processed according to the method, the pumpkin powder not only has high fineness and exquisite mouthfeel, but also retains the color, mouthfeel and flavor and nutrient ingredients of flesh pumpkin and has superior dissolubility and soakage. The processing method has simple process, low energy consumption and low production cost.

The invention discloses a preparation method of green betel nuts, which includes the following steps: boiling dry betel nuts, steaming the betel nuts, flavoring the betel nuts, adding soda, washing and baking the betel nuts, mechanically selecting and cutting the betel nuts, removing pits, seasoning the betel nuts, coating the betel nuts with marinade, adding raisin, packaging the betel nuts independently, vacuumizing the packaging bags, spraying code, and packaging the final product, all the processes carried out mechanically. Through the steps of mechanically selecting and cutting the betelnuts and packaging the product, product quality is improved and work efficiency is increased. The green betel nut has a gentle effect and is low in irritation on oral cavity. By adding the raisin to the marinade, the astringent taste of the marinade is effectively neutralized and sweetness is increased. The green betel nut has a refreshing taste, is sweet and not greasy, has a pleasant smell, is long in after taste in oral cavity and can refresh spirit and brain.

The invention discloses a method for preparing dioscorea opposita polypeptide powder by utilizing a biological enzyme technology for processing dioscorea opposite protein isolate. The preparation method comprises the following steps of: extracting and isolating dioscorea opposite protein by adopting a salt-solution and acid-isolation method, adjusting the pH value to 5.0-6.0, adding neutral protease, after reacting at 30-40 DEG C for 5-6h, heating for enzyme deactivation, centrifuging at 10000 rpm for 15min, collecting supernatant, freezing and vacuum drying at the temperature below -50 DEG C, crushing and sieving. The dioscorea opposita polypeptide powder prepared by using the method can be used for greatly enhancing the solubility of protein powder and keeping the appearance, the color and the luster, the taste, the flavor and the biological activity of active ingredients of the protein powder, is good in taste and easy to absorb, and can be widely used in the industries of dairy products, beverages and health care products.

The invention relates to low-oil-temperature instant noodles subjected to far infrared drying and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, cutting off, uniformly spraying low-temperature frying oil on the upper and lower sides of the noodles, carrying out secondary far infrared drying and shaping and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention relates to non-fried instant noodles with low oil content and fried flavor and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, carrying out the conventional procedures such as boiling, rolling, shredding, cooking, cutting off and folding, subjecting the obtained cooked noodle lump to circulating hot air drying at 100-140 DEG C until the water content is not more than 12%, then uniformly spraying mist-like edible oil on the cooked noodle lump, then carrying out microwave drying and shaping, adding seasoning packets after cooling and packaging the finished product. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention relates to an automatic cooker method and an automatic cooker. The automatic cooker method comprises the following steps of: preheating stage, to be specific, stir-frying food materialsat the first powder and the first speed, and monitoring a first gas parameter of food material gas so as to satisfy a first predetermined condition; dehydrating stage, to be specific, stir-frying thefood materials at the second powder and the second speed, and monitoring a second gas parameter of the food material gas through an electronic smell detection unit so as to satisfy a second predetermined condition; and caramel reaction stage, to be specific, stir-frying the food materials at the third powder and the third speed, and monitoring a third gas parameter of the food material gas so as to satisfy a third predetermined condition; Maillard effective stage, to be specific, stir-frying the food materials at the fourth powder and the fourth speed, and monitoring a fourth gas parameter ofthe food material gas so as to satisfy a fourth predetermined condition, stopping the heating power of the cooker after stir-frying the food materials at the fifth speed within preset time. The automatic cooker method and the automatic cooker can intelligently control the whole cooking process and ensure the taste of varieties of food.

The present invention provides a treatment method of freshly cut carrots. The treatment method is characterized by comprising the following steps: (1) fresh carrots are washed, the washed carrots are peeled, and the peeled carrots are cut into blocks; (2) the carrot blocks are placed in freshness-keeping bags, freshness-keeping liquid is added, the freshness-keeping liquid consists of distilled water, calcium chloride or calcium chloride solution, L-calcium lactate and the calcium gluconate, the freshness-keeping bags are sealed; (3) the sealed freshness-keeping bags are placed in water bath at 50-70 DEG C to conduct a treatment for 2-10 minutes; and (4) the heating treated freshness-keeping bags are placed in an ultrahigh pressure device at a pressure of 100-600 MPa, the pressure is kept for 5-20 min, the pressure is decompressed, and the freshness-keeping bags are taken out. The processing method can maintain the original texture and nutritional ingredients of the freshly cut carrots, and can effectively inhibit bacteria.

The invention relates to the technical field of vegetable preservation and specifically relates to a preservative special for cordate houttuynia and a preparation method thereof. The preservative is prepared from cortex eucommiae extract, lonicerae flos extract, cabbage extract, buckwheat flower extract, rue leaf extract, acanthopanax senticosus extract, pueraria starch and nanometer zinc oxide. The preparation method comprises the following steps: firstly, stirring all the extracts and then performing microwave processing; adding soda water and uniformly stirring; adding nanometer zinc oxide and ultrasonically dispersing; and adding pueraria starch, ultrasonically dispersing and then centrifuging, thereby acquiring the preservative. After the preservative provided by the invention is utilized to treat the cordate houttuynia, the respiration intensity of cordate houttuynia and the activity of peroxidase and polyphenol oxidase can be restrained and the oxidized process of the mineral substance, vitamin, and the like, can be delayed. The preservative has the advantages of non-toxicity, high resource utilization ratio and convenience in use.

The invention belongs to the technical field of food production and processing and provides mulberry paste and a production process thereof. The production process comprises the steps that countercurrent extraction is conducted on mulberries in a solvent to obtain an extracting solution; after horizontal screw centrifugation is conducted on the extracting solution, a first filtering solution is obtained through the first time of filtration; then after plate centrifugation is conducted on the first filtering solution, a second filtering solution is obtained through the second time of filtration; then a first concentration solution is obtained after membrane concentration conducted on the second time of filtration; single effect concentration is conducted on the first concentration solutionto obtain a second concentration solution; vacuum sterile filling is conducted on the second concentration solution. The process has the advantages that the efficiency is high, and the energy consumption is low; the extraction and concentration time is short, and the extraction and concentration temperature is low; the intrinsic ingredients of mulberries can be effectively protected, and the original taste and flavor of the mulberries are ensured; meanwhile, the purity of the paste can be ensured, and impurities are completely eradicated. The mulberry paste is prepared by adopting the above mulberry paste production process. The mulberry paste has the advantages of being high in purity, high in effective ingredient retention rate and good in taste.

The invention discloses a preparation method of instant Fotiaoqiang. The preparation method comprises the following steps of: S1, pretreating soup raw materials, adding the soup raw materials and water into a pressure cooker according to a material-liquid ratio of (2-4): 1, decocting, and filtering to obtain soup; S2, pretreating main materials, adding the pretreated main materials and water are into a pot at the temperature of 85-100 DEG C according to the material-liquid ratio of 1: (1-3) to be pre-cooked for 10-60 min, and then, immediately carrying out quick-freezing treatment on the pre-cooked raw materials to obtain quick-frozen raw materials; S3, adding the quick-frozen raw materials and the soup into the pressure cooker according to the material-liquid ratio of 1: (1.5-3.5), adding edible salt, and steaming for 10-20 min to obtain a Fotiaoqiang steamed product; and S4, carrying out canning, exhausting, sealing and sterilizing on the steamed Fotiaoqiang product in sequence to obtain the instant Fotiaoqiang. According to the preparation method disclosed by the invention, a high-temperature and high-pressure soup decoction technology and a quick-frozen main material "flavor locking" technology are combined, so that time and labor are saved, the fresh and delicious taste of the raw materials is "locked", and the instant Fotiaoqiang has rich nutrients and a good taste.

The invention discloses a preparation method of a ginseng extracting solution with good stability. The method comprises the steps of extraction, filtration and membrane separation, and the ginseng extracting solution with good stability is obtained through extraction and separation. The ginseng extracting solution prepared by the method is good in stability, precipitates are not generated after long-time storage, meanwhile, the flavor and the effective component saponin of ginseng are well reserved, and the ginseng extracting solution is well applied to liquid foods and health care products.

The invention discloses a making method of waterless rice noodles from rice flour. The making method comprises the following steps of firstly milling rice into fine rice flour; adding corn starch in the fine rice flour, and uniformly mixing the corn starch with the fine rice four so as to obtain a mixture; putting the mixture in a high-temperature steam kettle, performing stirring, adding water, and performing steaming at controlled temperature for controlled time so as to obtain a paste ball; then pressing the paste ball into slices; and finally performing shredding. According to the making method disclosed by the invention, working procedures are reduced, so that the production efficiency is greatly improved, substances in the rice are prevented from being destroyed and lost, the flavor quality and the mouth feel of conventional waterless rice noodles are well kept, and the making method of the waterless rice noodles disclosed by the invention is economical and practical.

The invention discloses fructus cannabis protein powder milk tea and a preparation method thereof, and belongs to the technical field of food processing. The fructus cannabis protein powder milk tea is prepared from the following raw materials in parts by weight: 7-9 parts of black tea, 30-50 parts of milk powder, 10-20 parts of fructus cannabis protein powder, 10-20 parts of semen sesami nigrum,0.3-0.4 part of lycium chinense, 2-4 parts of a ripe red bean, 10-20 parts of vegetable fat powder and 5-10 parts of white sugar. The fructus cannabis protein powder milk tea has unique taste, is suitable for young people to pursuit of new things, further has the effects such as intestine lubricating and bowel relaxing and three-highs reducing, and is suitable for the elderly to drink, and angiocarpy is protected. According to the fructus cannabis protein powder milk tea, the raw materials are easy to obtain, the cost is low, the production process is simple, and the fructus cannabis protein powder milk tea has market development potential very much.

The invention relates to healthy instant noodles with low oil content and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, then enabling the noodles to pass through an oil sink at a temperature of 30-60 DEG C, draining oil and then carrying out far infrared drying and shaping on the noodle lump and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The present invention relates to the technical field of vegetable preservation and particularly relates to a storing method of chrysanthemum coronarium stems and leaves, spinach and herba houttuyniae.The storing method comprises the following steps: 1) storing place selecting; 2) storing place arranging: bagasse is spread in a storehouse, then traditional Chinese medicinal juice is sprayed, and the material is placed for 10 days; and 3) storing and managing: after storing, herba houttuyniae / chrysanthemum coronarium stem and leaf / spinach fermentation liquid is firstly sprayed and then a preservation powder agent is sprayed. The used storing method can suppress respiration intensity of the stored materials, delays declines of contained nutrients of minerals, vitamins, etc., inhibits activities of peroxidase and polyphenol oxidase, reduces weight loss rate and decay rate, effectively slows browning and aging processes of the stored materials, enables the various stored materials to relatively keep original freshness, color and luster, crispness and mouthfeel and taste, and extends a storage life.

A medicine for clearing the lungs and relieving cough, which is made from mulberry leaves, chrysanthemums, almonds, prunella vulgaris, mint, bellflower, licorice, reed rhizome and houttuynia cordata. The scientific compatibility of nine kinds of traditional Chinese medicine raw materials in the present invention produces a synergistic effect, and is used for wind-heat and cold, clearing the lungs, conjunctival congestion, headache, cough, dry mouth, dizziness and tinnitus, sore throat, pulmonary abscess and vomiting of pus, phlegm-heat wheezing and coughing, and dysentery , hot stranguria, furuncle swollen toxin, acute pneumonia embolism. In addition, the nine kinds of medicinal materials in the present invention are medicinal materials with the same origin as medicine and food, mild in nature, long-term consumption, no side effects, both medicine and food, and can be prepared into herbal tea, health drink or various pharmaceutical dosage forms, and can be taken in a wide range.

The invention relates to a cooking method of an automatic cooking machine and an automatic cooking machine. The cooking method of the automatic cooking machine of the present invention includes: the stage of heating oil, adding oil and heating at the first power, and monitoring the liquid of the food through an electronic taste detection unit The first taste parameter of the food liquid meets the first preset condition; in the auxiliary material heating stage, the auxiliary material is added and heated under the second power, and the second taste parameter of the food liquid is monitored by the electronic taste detection unit to meet the second preset condition; the main In the ingredient heating stage, the main ingredient is added and heated under the third power, and the third taste parameter in the ingredient liquid is monitored by the electronic taste detection unit to meet the third preset condition; in the seasoning heating stage, the first seasoning is added and the fourth Heating under power, and monitoring the fourth taste parameter in the food liquid through the electronic taste detection unit to meet the fourth preset condition, and stop heating. The implementation of the present invention can intelligently control the entire cooking process and ensure the taste and flavor of the dishes.

The invention discloses a fat-reducing emulsified fish cake product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: chopping minced fillet in a low-temperature environment, adding table salt, and continuously chopping and mixing to obtain high-viscosity minced fillet; the method comprises the following steps: mixing high-viscosity minced fillet, animal fat (pig fat) and high internal phase milk in proportion, and chopping to obtain fat-reduced emulsified minced fillet; and performing injection molding and shaping on the fat-reduced emulsified minced fillet, and performing cooking and cooling to obtain the fat-reduced emulsified fish cake. The content of saturated fatty acid is greatly reduced, so that the risks of obesity, cardiovascular diseases and the like caused by excessive fat intake are reduced, the taste requirements of current consumers are met, and the original intention of healthy diet of the consumers is met.

The present invention relates to the technical field of vegetable storage and particularly relates to a method suitable for a long-term storage of herba houttuyniae. The method comprises the followingsteps: 1) a storage place is selected; 2) the storage place is arranged: bagasse with a thickness of 1-3 cm is laid in a storehouse, then a traditional Chinese medicinal solution is sprayed at an amount of 10-15 L / m<2>, and the bagasse is placed for 10 days; 3) the herba houttuyniae is put into the storehouse: a herba houttuyniae preservation solution at an amount of 5-9 L / m<2> is sprayed; and 4)a management is conducted during a storage period: after the herba houttuyniae is put into the storehouse, a preservation powder agent at an amount of 0.1-0.7 kg / m<2> is sprayed every mouth, and water is supplemented once after 7 days. The storage method can inhibit a respiratory intensity of the herba houttuyniae, delays declines of nutrients of minerals, vitamins, etc. contained in the herba houttuyniae, suppresses activities of peroxidase and polyphenol oxidase, reduces a weight loss ratio and a rotting weight loss rate, and effectively slows down browning and aging processes of the herbahouttuyniae, so that original freshness, color and luster, crispness and mouthfeel and flavor of the herba houttuyniae at a room temperature condition can be better kept, and a storage life is prolonged.

The invention relates to low-oil-temperature instant noodles subjected to far infrared drying and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, cutting off, uniformly spraying low-temperature frying oil on the upper and lower sides of the noodles, carrying out secondary far infrared drying and shaping and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

A heat-clearing and detoxifying medicine, which is made from mulberry leaves, chrysanthemums, almonds, prunella vulgaris, mint, bellflower, licorice, reed root and honeysuckle. The scientific compatibility of nine kinds of traditional Chinese medicine raw materials in the invention produces a synergistic effect, and is used for wind-heat cold, heat-clearing and detoxification, sore throat, phlegm-heat wheezing, chronic / acute pharyngitis and other diseases. In addition, the nine kinds of medicinal materials in the present invention are medicinal materials of the same origin as medicine and food, mild in nature, can be eaten for a long time, have no side effects, and have both medicine and food. .

The invention relates to an automatic cooker method and an automatic cooker. The automatic cooker method comprises the following steps of: preheating stage, to be specific, stir-frying food materialsat the first powder and the first speed, and monitoring a first gas parameter of food material gas so as to satisfy a first predetermined condition; dehydrating stage, to be specific, stir-frying thefood materials at the second powder and the second speed, and monitoring a second gas parameter of the food material gas through an electronic smell detection unit so as to satisfy a second predetermined condition; and caramel reaction stage, to be specific, stir-frying the food materials at the third powder and the third speed, and monitoring a third gas parameter of the food material gas so as to satisfy a third predetermined condition; Maillard effective stage, to be specific, stir-frying the food materials at the fourth powder and the fourth speed, and monitoring a fourth gas parameter ofthe food material gas so as to satisfy a fourth predetermined condition, stopping the heating power of the cooker after stir-frying the food materials at the fifth speed within preset time. The automatic cooker method and the automatic cooker can intelligently control the whole cooking process and ensure the taste of varieties of food.

The invention relates to an automatic cooker. The automatic cooker comprises an automatic cooker control unit, cookware, a gas sampling unit and an electronic olfactory detection unit, wherein the gassampling unit is communicated with the cookware and used for acquiring sampled gas from the cookware; the electronic olfactory detection unit is arranged in the gas sampling unit, connected with theautomatic cooker control unit and used for monitoring gas parameters of the sampled gas. According to the automatic cooker, the whole cooking process can be controlled intelligently, and taste and flavor of dishes are guaranteed.

The invention discloses an application of graphitized carbon black for physically adsorbing purine in soybean milk, which comprises the following steps: adding 1-2g of graphitized carbon black into every 100mL of soybean milk, adsorbing for 40-60 minutes, and centrifuging or filtering to remove the graphitized carbon black adsorbed with purine, thereby obtaining low-purine soybean milk. The adsorbent GCB is removed through a physical method, the original nutritional value and taste and flavor of the soybean milk are kept, meanwhile, the high purine removal rate is obtained, due to the structural characteristics of the soybean milk, on the premise that the high purine removal rate is guaranteed, the addition amount of carbon substances in the soybean milk and products of the soybean milk is greatly reduced, and the food safety is higher.

The invention discloses a clarified fig juice drink, which is mainly prepared from figs, fermented liquid of Bacillus subtilis and purified water. The fruit juice drink is made without using any additives in the whole process, so the present invention maintains the original taste, flavor and nutritional content of figs, does not add sugar or additives during the production process, is suitable for sweet and sour, and is suitable for drinking by people of different age groups. The process is simple and controllable, and it is a safe and healthy drink.

The invention discloses a puffing production process of crispy apple slices. The puffing production process comprises the steps as follows: selecting fruits by a fruit selecting machine, picking out rotten fruits and bad fruits, and retaining fruits in line with production; cleaning the fruits with clean mountain spring water; removing peel and pits by a peeling machine; carrying out secondary peel and pit removal inspection manually; performing slicing by a slicing machine; performing secondary cleaning with the mountain spring water; performing baking by a non-frying oven; and performing packaging by vacuum bags. Compared with the prior art, the puffing production process has the advantages that the mountain spring water is used for cleaning and the original quality of the fruits is maintained; and baking dewatering is realized by the non-frying oven, so that the original taste flavor and original nutrient values of the fruits are kept.

The invention relates to the technical field of fruit soup and fruit tea production, particularly to a production method of lily, snow pear and grapefruit throat-moistening thick soup and health-preserving fruit tea. The method comprises: selecting proper snow pear and lily; peeling the selected snow pear, soaking the peeled snow pear in light salt water, cleaning the soaked snow pear, dicing, denucleating, adding sugar to the diced snow pear, and stirring for later use; cleaning the selected lily, separating the lily cloves, removing impurities, soaking in light salt water, draining the soaked lily, adding sugar, and stirring for later use; preparing a sugar colloid; and adding the prepared sugar colloid into a vacuum soaking pot, adding the treated lily until the lily is boiled, adding the treated snow pear while adding a proper amount of honey, and carrying out filling sealing on the processed material. According to the invention, the prepared product can be eaten at any time, can effectively achieve the medicinal values of lily and snow pear, can provide body building effect after being eaten frequently, can make people enjoy high-grade life, and achieves the purposes of clearing away lung-heat, moistening throat and relieving cough.