33results about How to "Meet the needs of taste" patented technology

The invention discloses a nutrient wafer biscuit. The nutrient wafer biscuit comprises a biscuit wrapper and filling. The biscuit wrapper comprises, by weight, 35 parts of wheat flour, 3 parts of corn starch, 0.4 part of palm oil, 0.02 part of ammonium bicarbonate, 0.1 part of seasoning salt, 0.04 part of baking soda, 35 parts of water, 0.05 part of phospholipids, 10 parts of superfine sesame leaf powder, 2 parts of fructus schisandrae seed powder, 1.5 parts of date pit powder, 0.5 part of grape pip powder, 2 parts of yam flour, 5 parts of perilla seed powder, 0.5 part of sorghum root powder, 2 parts of purple sweet potato powder, 0.5 part of okra seed powder, 0.2 part of baked eel bone powder. The filling comprises, by weight, 20 parts of pulp, 0.2 part of polygahatous polysaccharides, 0.1 part of seasoning salt, 2 parts of skim milk powder, 1.5 parts of flavoring agents, 0.05 part of corn peptide, 0.05 part of motherwort pollen, 0.5 part of white mushroom powder, 0.2 part of clove extract, 0.2 part of rape flower extract, 1.3 parts of alkalized cocoa powder, 0.06 part of vanillin, 2 parts of malt syrup and 0.5 part of roxburgh rose juice. The raw materials are rich in resources, the market prospect is wide, and the made biscuit is high in nutritive value and good in taste.

The invention discloses a surface fabric seamless making method of chest circumference of a mold cup with the original fabric embroidery arranged at the cup edge. A fabric strip is sewn on the lace edge of the chest circumference surface fabric; a positioning line of the fabric strip is arranged on a lower mold of a bullet head molding machine along the lower mold of the bullet head molding machine; the bullet head molding machine is started, an upper mold of the bullet head molding machine is moved downwards to simultaneously press the chest circumference surface fabric and the fabric strip onto the lower mold of the bullet head molding machine, through the motion of the mold head arranged at the lower part of a mold head opening, the mold cup can be formed on the bra fabric, thereby shaping the chest circumference fabric, after the mold cup is modeled, the fabric strip sewn on the chest circumference surface fabric is removed, the inner mold cotton cup is sewn inside the chest circumference surface fabric, so the model cup chest circumference surface fabric with the original fabric embroidery arranged at the cup edge is obtained. The invention has the advantages that the chest circumference surface fabric sewing wrinkle is not required on the mold cup chest circumference with the original fabric embroidery arranged at the cup edge manufactured through the method, the outer appearance is artistic, the wearing is comfortable, and the seamless making method of the model cup chest circumference surface fabric can well satisfy the underwear taste requirements of people.

The present invention discloses a processing method of toasted fresh peanuts, comprising selecting fresh peanuts planted without pollution as raw material, airing the fresh peanuts for over 8h, putting into water cooked with salt, scallions, gingers, peppers and fennels for over 1h, wherein the water just fully immerses the fresh peanuts, taking out the peanuts after immersing for half an hour, draining, and roasting the drained fresh peanuts, wherein the salt accounts for 2-5% of the peanuts, the scallions accounts for 1-2% of the peanuts; the gingers accounts for 1-2% of the peanuts; and the peppers and the fennels account for 0.1-1% of the peanuts. The processing method can maintain the fresh taste of the fresh peanuts having aromatic flavour for a long time and meets people's requirements to tastes of the peanuts.

The invention discloses plant blend oil balanced in nutrients. The plant blend oil comprises the following raw materials in percentage by mass: 40-60% of tea seeds, 30-40% of hemp seeds, and 10-20% oflineseeds. Multi-stage separation supercritical CO2 extraction is performed, and through a molecular distillation technique, refining treatment is performed, so that the content of saturated fatty acids is high, wherein the content proportion of monounsaturated fatty acids to polyunsaturated fatty acids is about 1 to 1, the content proportion of omega-6 fatty acids (linoleic acid ) to omega-3 fatty acids (alpha-linolenic acid ) is about 4 to 1, and the nutrients are balanced. The plant blend oil is easy to absorb by human bodies, can meet taste requirements and health requirements of Southerncrowds, and has broad market prospects.

The invention relates to a compound sweetener suitable for sour drinks and a preparation method of the sweetener. The compound sweetener is prepared from the following components: 3.33-8.33% of sucralose, 87.82-95.1% of glucose, 1.5-3.5% of maltodextrin, 0.01-0.05% of sclareolide, 0.01-0.05% of 2-acetylpyrrole and 0.05-0.25% of emulsifier; and the preparation method comprises the following process of: putting glucose and sucralose accounting for 40-60% of the total quantity into a multidimensional mixer for premixing at first; forming stable emulsion by the residual sucralose with other auxiliary sweeteners through emulsification; feeding the premixed mixture into a fluidized bed from the bottom of the spray fluidized bed under positive pressure so that the mixture flows in an accelerated manner from bottom to top; applying negative pressure to the upper part of the spray fluidized bed for vibration from top to bottom so that the mixture is boiled up and down in the fluidized bed to form fine sugar particles; and continuously spraying and dispersing the emulsion onto fine sugar particles in the fluidized bed by means of multi-point spray guns arranged on the sidewalls of the fluidized bed, thereby obtaining the compound sweetener.

The invention relates to a sorbet-flavored beverage. The sorbet-flavored beverage is characterized by being prepared from the following components in parts by weight: 3 parts of a thickening agent, 10 parts of a nonfat dry milk solution, 76 parts of white granulated sugar, 1.2 parts of a correctant, 1.1 parts of a potassium sorbate solution, 3.746 parts of a sour agent solution, 0.314 part of condensed milk essence, 0.07 part of an antifoaming agent, 640 parts of water, 0.04 part of a pigment solution, 0.7 part of edible essence, 0.1 part of seasoning salt and 10 parts of a flavored solution. According to the sorbet-flavored beverage disclosed by the invention, the formula of a conventional beverage is changed, and varied effective components are added, so that prepared products are rich in taste and unique in mouth feel, the original flavor of the beverage is guaranteed, the products are more nutrient, the taste of the products conforms to the requirements of modern consumers for the taste of the products, and nutrient absorption and calorie intake by people are facilitated.

The invention discloses delicately-flavored mountain sting. The delicately-flavored mountain sting comprises, by weight, 70-75 parts of mountain sting, 10-15 parts of Osmunda japonica, 5-8 parts of Pteridium aquilinum, 8-15 parts of hoisin sauce, 1-3 parts of peanut kernels, 3-5 parts of traditional Chinese medicine powder, 2-3 parts of edible salt, 1-1.5 parts of white sugar, 0.3-0.8 part of red pepper oil, 0.02-0.05 part of sodium glutamate, 0.04-0.1 part of citric acid, 0.1-0.15 part of vitamin C, 0.1-0.2 part of sesame oil, 0.1-0.15 part of ground cloves powder, 0.05-0.12 part of xanthoxylum pepper, 0.03-0.08 part of chicken essence, 1-1.5 parts of strong soy sauce and 2-6 parts of vegetable oil. The delicately-flavored mountain sting has the advantages that since the Osmunda japonica, the Pteridium aquilinum and the hoisin sauce are added into the mountain sting, the delicately-flavored mountain sting tastes fresh and delicious, is rich in nutrition and meets the requirements of people on taste; with the traditional Chinese medicine powder unique in formula, the delicately-flavored mountain sting is capable of clearing away heat, purging pathogenic fire, nourishing Yin, moistening dryness and reducing blood pressure and serum cholesterol to achieve excellent healthcare effect; developed as a pure natural edible wild herb product and high-grade instant edible cuisine, the delicately-flavored mountain sting is of great healthcare value and has a promising prospect.

The invention relates to a suitable to be used in sour maize juice and a preparation method thereof. The compound sweetening agent comprises the following components: 1.5%-3.125% of neotame, 5-9.0% of sodium 2-(4-methoxyphenoxy) propionate, 2-7.6% of beta-cyclodextrin, 5-14.5% of table salt, 16-41% of erythritol, and 25-50% of maltodextrin. The process comprises the following steps: putting the neotame, the erythritol and the maltodextrin accounting for 50-70% of the total amount into a multi-dimensional mixing machine for primary mixing; dissolving the sodium 2-(4-methoxyphenoxy) propionate, the beta-cyclodextrin, the table salt and the rest maltodextrin in deionized water to obtain a mixed water solution; causing the mixed materials to enter a spray fluidized bed and flow from bottom to top at an accelerating speed, so that the mixed materials boil up and down in the fluidized bed to form fine sugar alcohol particles; and continuously spraying and dispersing the mixed water solution onto the fine sugar alcohol particles in the fluidized bed to obtain the compound sweetening agent. By adopting the compound sweetening agent, the product instant solubility and sweetness dispersibility are greatly improved.

The invention discloses a phellinus igniarius fermented beverage, and in particular, relates to the technical field of beverage processing, wherein the phellinus igniarius fermented beverage includes,by weight, 70-72 parts of a mixed fruit material, 12-13 parts of Chinese yam, 6-8 parts of Chinese dates, 6-8 parts of Chinese wolfberry, 4-6 parts of longan, 3-5 parts of lotus seeds, 2-4 parts of dendrobium nobile and 2-4 parts of wild chrysanthemum. Phellinus igniarius is fermented into a tartaric acid beverage, and the beverage has the advantages of mellow taste, unique flavor, meeting of customer mouthfeel demand, good appearance quality, no obvious impurities, high extraction rate of medicinal ingredients, stable and non-irritating effect, easy absorption, no toxic or side effects, convenience in long-term drinking, providing of multiple tastes, convenience in selection for different people, and convenience in promotion and marketization; in addition, with arrangement of the mixed fruit material, the nutritional ingredients are high; with formula compounding of the Chinese yam, Chinese dates, Chinese wolfberry, longan, lotus seeds, dendrobium nobile and wild chrysanthemum, the beverage is capable of activating blood, replenishing qi and regulating viscera and five elements of a human body, and has good nourishing effect.

The invention relates to a compound sweetener suitable for an acid beverage and a preparation method thereof. The compound sweetener comprises the following components: 8.33-16.67 percent of sucralose, 78.37-88.98 percent of glucose, 2.5-4.5 percent of maltodextrin, 0.03-0.06 percent of sclareolide, 0.01-0.05 percent of 2-acetylpyrrole and 0.15-0.35 percent of emulsifier. The process comprises the following steps of: throwing the glucose and sucralose which accounts for 40-60 percent of the total amount into a multidimensional mixing machine, and performing primary mixing; emulsifying the residual sucralose and other auxiliary sweeteners to form stable emulsion; throwing the mixed materials subjected to primary mixing into a fluidized bed of spray fluidization equipment from the lower part of the fluidized bed, mixing to accelerate spiral flow from bottom to top through positive pressure, and applying pulse negative pressure to the upper part of the fluidized bed by adjusting air quantity and air direction of an induced air device, so that a plurality of cloth bags on a porous clapboard vibrate up and down, and the mixed materials are impacted; and continuously spraying and dispersing the emulsion to the particles in the fluidized bed, thus obtaining the compound sweetener.

The invention belongs to the technical field of black garlic soy sauce processing, and particularly discloses a production method of SOD black garlic soy sauce. The method comprises the following steps of (1), fermenting SOD black garlic obtained in claim 4, and concentrating into SOD black garlic concentrated juice; and (2), blending the SOD black garlic concentrated juice with traditional soy sauce according to a blending ratio of 1: (15-25). The scheme is mainly applied to the making process of the black garlic soy sauce, and the problem that traditional soy sauce is monotonous in taste, poor in efficacy and unhealthy due to pure high sodium content is solved.

A purple potato leaf jelly is characterized by being prepared from the following components in parts by weight: 600 parts of water, 80 parts of fructose-glucose syrup, 40 parts of a superfine purple potato leaf powder, 5 parts of a jelly powder, 0.4 part of citric acid, 0.4 part of Chinese yam polysaccharide, 0.5 part of a flavoring agent, 0.2 part of sodium cyclamate, 0.2 part of potassium sorbate, 5.5 parts of puffed wheat flour, 0.4 part of corn peptide, 0.2 part of a panax notoginseng extract, 0.2 part of a clove extract, and 0.2 part of a rape flower extract. A traditional formula is changed, and the purple potato leaf and various effective components are added, so that the jelly has the efficacies of resisting cancer, preventing aging, enhancing the elasticity of blood vessels, improving a circulation system and improving the smoothness of skin and the like; the product is rich in taste and novel in mouthfeel; besides ensuring the original flavor, the product is more nutritious, conforms to the modern consumer taste demand, also is more beneficial for people to absorb nutrition, and improves the health-care effect.

The invention discloses a cooked gizzard kebab which is made of gizzard speated with seasonings. The cooked gizzard kebab is characterized by comprising the following raw materials in parts by weight: 80-120 parts of cooked gizzard, 7-12 parts of spices, 0.1 part of white vinegar, 0.1-0.3 part of cooking wine, 0.1-0.3 part of Baijiu, 0.1 part of chicken balm, 0.4-0.6 part of salad oil, 0.001 part of a paprika red pigment, 14-18 parts of icy water, and 10-15 parts of condiment sauce. By adopting the technical scheme, the cooked gizzard kebab disclosed by the invention has the beneficial effects of being tender and fine in meat, delicious in taste, unique in flavor, low in oil content and safe and healthy.

The present invention discloses a processing method of original fresh peanuts, comprising taking selected fresh peanuts as raw materials, putting into the boiled water, adding salt, scallions, gingers, peppers and fennels in water just fully immersing the fresh peanuts, cooking for 10-15minutes, taking out the fresh peanuts, draining, roasting the drained fresh peanuts to make he peanuts contain 10-30% of water so as to prepare peanuts with different tastes and flavors, wherein the salt accounts for 2-5% of the peanuts, the scallions accounts for 1-2% of the peanuts; the gingers accounts for 1-2% of the peanuts; and the peppers and the fennels account for 0.1-1% of the peanuts. The processing method can maintain the fresh taste of the fresh peanuts having aromatic flavour for a long time and meets people's requirements to tastes of the peanuts.

The invention relates to an ice fig wine and a brewing method thereof. The ice fig wine is prepared by taking fresh fig as a raw material and adding crushed and unbreakable whole hawthorn fruits to afig squeezed juice to be used as a fermentation auxiliary material. For the first time, the fig is used as the raw material for brewing ice wine; the fermentation process is completed by glycolysis ofnatural sugar, so the mellow property of the product is improved; the methanol content in the fermented wine can be effectively controlled without addition of pectinase, so the product quality can beimproved; the activity of fig protease can be passivated by a high temperature and short time method, so the microbial pollution is reduced; a closed pipeline heater can effectively reduce the fruitaroma loss and juice browning, and the non-biological stability of the fruit wine can be significantly improved; low temperature fermentation is beneficial to yeast aroma production, the leaching rateof nutrients and antioxidant ingredients in the hawthorn fruits is improved, and the quality of the ice wine is improved.

The invention discloses fresh corn, velvet antler and flavone containing liquor. The fresh corn, velvet antler and flavone containing liquor comprises the following raw materials in parts by weight: 140 to 160 parts of rice, 75 to 95 parts of fresh corn, 5 to 8 parts of sea shrimp powder, 4 to 6 parts of pyrola, 10 to 12 parts of pandan leaf juice, 13 to 15 parts of cotton seed hulls, 25 to 27 parts of velvet antler, 1 to 2 parts of ammonium sulfate, 36 to 40 parts of Pinus tabuliformis var. mukdensis needles, an appropriate amount of an ethanol solution of which the concentration is 50% and an appropriate amount of water; the liquor disclosed by the invention uses the fresh corn to replace a part of rice raw materials to carry out fermentation, so that the brewing cost of the liquor is reduced, and furthermore, a unique fresh scent of the fresh corn can be brought about for the liquor to increase the liquor taste and meet taste demands of some consumers.

The invention relates to a compound sweetener applied sour beverages and a preparation method of the sweetener. The compound sweetener is prepared from the following components: 13.33-25% of sucralose, 68.52-83.42% of glucose, 3-6% of maltodextrin, 0.04-0.08% of sclareolide, 0.01-0.05% of 2-acetylpyrrole and 0.2-0.35% of emulsifier; and the preparation method comprises the following process of: firstly putting sucralose and glucose accounting for 80-90% of total quantity into a multidimensional mixer for premixing; next, mixing other auxiliary sweeteners and the residual glucose with de-ionized water to form stable emulsion through emulsification; feeding the mixture in a fluidized bed from the bottom of the spray fluidized bed under positive pressure so that the mixture flows in an accelerated manner from bottom to top, and applying negative pressure to the upper part of the spray fluidized bed for vibration from top to bottom so that the mixture is boiled up and down in the fluidized bed to form fine sugar particles; and continuously spraying and dispersing the emulsion to the sugar particles in the fluidized bed by means of multipoint spray guns arranged on the side parts of the fluidized bed, thereby obtaining the compound sweetener.