270results about How to "Natural taste" patented technology

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

The invention discloses a brewing process of a soybean paste, belonging to the field of brewing of fermented products. The process comprises the following steps of: raw material preparation; material steaming and yeast preparation; fermentation; and cooking. Through adding saline fermentation broth at the earlier stage of fermentation of the soybean paste and improving other processes for brewing the soybean paste, the fermentation period is shortened, a bean are kept in an intact shape, and the soybean paste is better in color and flavor. The invention also discloses a making process of the saline fermentation broth.

This invention pertains to a baked product comprising rice flour, pregelatinised rice starch, and optionally modified rice starch. Such products have good acceptability in internal and external properties and appearance, similar to that of wheat flour containing baked products.

The invention discloses a blueberry tablet and a preparation method thereof. The main compositions of the blueberry tablet are blueberry powder, carrot powder, medlar powder and chrysanthemum powder, and the weight ratio of each composition is 30-700: 100-300: 100-300: 50-150 according to the former sequence; the blueberry tablet can release asthenopia and has the effect of having relatively good health care function on the damnification of retina and lens of eyes and the cataract caused by that the lens become thick owning to the oxidation of free radical, glaucoma, retinitis, etc. Meanwhile, the blueberry tablet also has the advantages of being convenient for carrying and taking as well as being capable of being quantified for taking according to needs, etc.

The invention provides a chicken flavor seasoning and its preparation method. The chicken flavor seasoning is prepared by the following raw materials of: by weight, 5-15% of a dry chicken powder, 2-5% of refined chicken oil, 3-10% of a chicken bone extract product, 3-10% of a chicken extract product, 0.3-0.8% of disodium 5'-ribonucleotide, 20-40% of salt, 5-10% of a granulated sugar powder, 3-10%of glucose, 0.1-0.3% of a turmeric powder, 0.5-2% of ginger juice, 0.5-2% of shallot juice, 1-2% of an onion powder, 0.1-1% of a white pepper powder, 3-10% of glutamic acid, 2-10% of maltodextrin, and 0.5-1% of an anticaking agent. The above raw materials are mixed, dried and crushed to obtain the chicken flavor seasoning which has a strong and natural taste and is a strong cooking seasoning. Thechicken flavor seasoning is simple to prepare; the production period is short; and the finished product has high quality, and is convenient and fast to store and use.

The invention relates to the field of jerusalem artichoke and chicory processing, in particular to a method of extracting high-purity inulin from jerusalem artichoke and chicory, solving the problems of low efficiency in impurity removal, decoloration and dedusting, low product yield, poor purity, and the like existed in the prior process due to the unsuitable selection of ion exchange resin models and operation parameters in the decoloration, nanofiltration membrane models selected in the impurity removal, and the like. The method comprises the following steps: pre-treating raw materials; heating and leaching the raw materials in pure water; decoloring and dedusting activated carbon in clean water; jointly decoloring cation exchange resin JK008 and anion exchange resin WD-6 and removing impurities; dialyzing, purifying and condensing by a nanofiltration membrane with the retention molecular weight of 500 and the model of SeP-N500-8040-25, sterilizing, condensing, spraying and drying. The nanofiltration membrane ensures the recovery rate of the inulin to be more than 90 percent while removing more than 95 percent of monosaccharide or disaccharide and more than 99.5 percent of dust so as to improve the purity of the inulin, and the cation exchange resin and the anion exchange resin which are preferably selected confirm suitable process parameters, carry out secondary decolorization, remove trace inorganic salt and nonsugar matter and thoroughly deodorize the odor of colored matter.

The invention provides a culture medium for selenium-rich organic edible fungi, which is mainly prepared from the following raw materials in parts by mass: 60-90 parts of culture main material, 10-25 parts of carbon organic fertilizer, 1-5 parts of selenium-rich nutrient element, 1-6 parts of root irrigation culture agent, 0.2-0.5 part of compound probiotic fertilizer and 0.1-0.5 part of plant growth promoter. The method for culturing selenium-rich organic edible fungi by using the culture medium comprises the following steps: mixing the plant growth promoter and compound probiotic fertilizer, and dissolving in water to prepare a liquid; mixing the rest raw materials, adding the liquid, and fermenting to obtain the culture medium; and uniformly mixing a strain with the culture medium for inoculation, culturing for 10-15 days until the hypha are overgrown, and reinoculating the hypha. The culture medium has the advantages of reasonable component proportioning and high growth speed of hypha.

The invention discloses a corn-nut essence and a preparation method thereof. The corn-nut essence comprises the following components in parts by weight: 10-30 parts of methionine, 30-50 parts of serine, 40-60 parts of proline, 30-50 parts of lysine, 10-40 parts of lactamine, 20-40 parts of glycine, 10-30 parts of taurine, 120-140 parts of VB, 20-80 parts of glucose, 10-20 parts of D-xylose, 100-400 parts of corn-nut hydrolysate, 10-30 parts of ethyl maltol, 5-8 parts of [4-hydroxyl-2,5-dimethyl-3(2H)furanone], 50-100 parts of salt, 100-200 parts of white granulated sugar, 2-5 parts of xanthangum, 50-100 parts of sodium glutamate and 40-60 parts of corn starch. The essence has the advantages of soft fragrance, attractive flavor, good mouthfeel, high water solubility, stable quality, rich nutrient value, high safety performance and low carbon emission.

The present invention provides a beef taste seasoning, which is prepared through the following method, wherein the method comprises the following steps: uniformly mixing pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, gravy salt, white granulated sugar, glucose, angelica archang lica powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsao-ko amomum fruit powder, kaempferia galangal powder, illicium verum powder, cassia bark powder, nutmeg powder, disodium 5'-inosinate, sodium glutamate, maltodextrin and a anticaking agent, drying for 50-80 min at a temperature of 55-65 DEG C, cooling to a room temperature, crushing by using a crusher, and screening with a 30 mesh sieve to obtain the beef taste seasoning. The beef taste seasoning has characteristics of rich meat fragrance, natural and comfortable taste, strong cooking feeling, easy storage, easy carrying, and easy use, is especially adopted as a seasoning for instant noodles, mixed rice, food, snack foods and other food industries, and has advantages of simple preparation, natural and rich flavor, high finished product quality, low production cost and the like.

The invention relates to wolfberry and jujube health promotion milk and a preparation method of the health promotion milk, belonging to the technical field of modulated milk. The wolfberry and jujube health promotion milk consists of the following raw materials by weight percent: 80-90% of raw milk, 2-3% of wolfberry concentrated juice, 1-2% of jujube concentrated juice, 0.5-10% of crystal line fructose, 0.1-0.3% of a stabilizer, 0.005-0.1% of edible essence, 0.5-3% of longan concentrated juice, 0.05-0.1% of Chinese yam polysaccharide, 0.05-0.5% of black sesame powder, 0.1-0.5% of honey and the balance of soft water. By being scientifically proportioned according to the health promotion principle of traditional Chinese medicines and prepared through an advanced processing process, the wolfberry and jujube health promotion milk is natural and pure in taste and rich in nutrition and remains nutritional ingredients and active ingredients of natural health products such as milk, wolfberry, jujube, longan and Chinese yam up to the hilt, so that the beneficial ingredients of each raw material are brought out the best in each other and the health function is strong.

The invention discloses a female health-care beverage and a preparation method thereof. The female health-care beverage is prepared from the following raw materials in parts by weight: 10-30 parts of Chinese wolfberry, 10-20 parts of red jujube, 5-15 parts of donkey-hide gelatin, 10-20 parts of dried hawthorn, 5-15 parts of dried longan, 5-15 parts of dried papaya, 5-15 parts of radix puerariae, 2-8 parts of tartary buckwheat and 2-8 parts of Pu'er tea. The preparation method of the female health-care beverage comprises the following steps of: firstly, adding the donkey-hide gelatin to water at the percentage of 1: 20 and boiling the donkey-hide gelatin into the concentrated donkey-hide gelatin slurry containing 40-50% of water; secondly, selecting, cleaning and drying the other raw materials, uniformly stirring, crushing and sterilizing the other raw materials, adding the raw materials to the concentrated donkey-hide gelatin slurry according to the formula ratio, uniformly mixing and heating the mixture, and drying at 70 DEG C to prepare grains with granularity being less than 60 meshes. The prepared product of the invention is a purely natural beverage having functions of nourishing skin and beautifying body, detoxification and anti-ageing, and health care and body-building.

The invention provides a brewing method of low-alcohol lychee wine. The brewing method comprises the following steps: 1, selecting and preprocessing raw materials, namely sorting, cleaning, shelling, denucleating, and pressing to obtain lychee juice; 2, preprocessing the lychee juice, namely adding an antioxidant and a clarifying agent, performing filtering separation, and instantly sterilizing at the ultrahigh temperature to obtain clarified lychee juice; 3, performing acid fermentation, namely performing acetic fermentation and / or lactic acid fermentation on the clarified lychee juice obtained in the step 2, and performing cross flow filtration to obtain fermented mash; 4, performing alcohol fermentation, namely inoculating grape wine active yeasts to the fermented mash obtained in the step 3 for alcohol fermentation, and filtering through an ultrafiltration membrane to obtain raw lychee wine; 5, blending, performing stability treatment, filling, and sterilizing. The low-alcohol lychee wine brewed by the method is rich in nutritional ingredients and flavor substances, is natural and soft in mouth feel, has the alcohol content of 2%-7%, enables people to hardly get inflamed after being drunk due to the addition of honeysuckle and chrysanthemum tea, is attractive in color due to the addition of red jujube juice, and has the effects of replenishing blood, benefiting vital energy, maintaining beauty and keeping young.

The invention provides tea-containing baked cooked wheaten food and a technology thereof. Tea extractives are solid-state or semi-solid-state or liquid-state tea extractives which can be completely dissolved into water and are prepared in the mode that various kinds of tea leaves serving as raw materials are extracted, separated, concentrated and dried. The tea-containing baked cooked wheaten food includes but is not limited to tea-containing biscuits, tea-containing cakes, tea-containing bread and tea-containing moon cakes. The tea-containing baked cooked wheaten food is finer and smoother in taste, and nutrient content is more and safer; under the condition that preservatives are not used, the shelf life is equal to that of preservative-containing same-class cooked wheaten food on the market, and therefore the tea-containing baked cooked wheaten food is healthier and safer.

The invention discloses a proportion of raw materials of Chinese wolfberry milk, and relates to a method for preparing the Chinese wolfberry milk. The method comprises the following steps of: (1), mixing a sweetening agent, a stabilizing agent and crystalline fructose; (2), mixing Chinese wolfberry condensed juice, red date condensed juice, honey and edible pure alkali and performing polyethylene (PEF) treatment, wherein the optimal parameters comprise 20-40kV / cm of electric field intensity, the pulse time of 150-200 mu S, and the pulse frequency of 200-300Hz; (3), pre-treating the raw material milk and performing the PEF treatment, wherein the optimal parameters comprise 20-40kV / cm of electric field intensity, the pulse time of 400-600 mu S, and the pulse frequency of 200-300Hz; (4), mixing a material liquid; (5), performing the PEF treatment on the mixed liquid to mix; (6), mixing the mixed liquid with essence; (7), performing secondary homogeneity on the mixed liquid; and (8) performing ultra-high temperature sterilization (UHT) on the mixed liquid to obtain the Chinese wolfberry milk.

The invention provides an ampelopsis grossedentata tea health-care compound beverage and preparation method thereof. The method comprises the following steps: by taking ampelopsis grossedentata tea, radix glycyrrhizae, flos lonicerae, radix ophiopogonis, bulbus lilii, herba lophatheri, folium mori, fructus lycii, fructus momordicae and rhizoma imperatae as raw materials, crushing the raw materials, leaching the crushed raw materials by adopting water extraction, alcohol extraction or combination of alcohol extraction with water extraction, and filtering to obtain leaching solution, and collecting filtrate to obtain ampelopsis grossedentata tea health-care compound beverage. The active efficacy of active ingredients in the prepared ampelopsis grossedentata tea health-care compound beverage can be effective guaranteed not to lose, the beverage has multiple health-care efficacies through the synergistic compatibility of multiple raw materials, the overall attribute of the beverage is mild or warm, so that the beverage is more applicable to drinking of the majority of consumers, the contents of each active ingredient in the beverage is within the daily maximum usage amount range, so that the safety of the beverage can be further guaranteed, the side effect due to excessive drinking can be avoided, and the beverage is healthier.

The present invention relates to food, and is especially sour sweet pickles and the making process. The present invention making sour sweet pickles with the main material including rod chilli, small chilli, fresh garlic and Dihuan and the supplementary material including water, acetic acid, citric acid, sweetener, saccharin sodium and preservative. The making process includes the following steps: sorting material, pickling, eliminating pickled salt water, washing the pickled material for three times, treating with the supplementary material, sorting and packing. The sour sweet pickles have the functions of appetizing and eliminating oily feeling. The present invention has the advantages of simple operation, short production period and low production cost.

The invention provides a preparation method of olive zanthoxylum oil. According to the method, with the steps of material preparing, primary soaking, primary separating, high-temperature soaking, secondary separating, blending, and the like, zanthoxylum and olive oil are processed. The method provided by the invention is practical and simple, and is easy to be applied in large-scale productions. The method has the advantages of high automation degree, high raw material extraction utilization rate, and high production capacity. According to the invention, seasoning oil obtained by the two times of extraction is blended according to a certain ratio, such that a finished product is provided with a composite flavor with the fresh fragrance of olive oil, the fresh fragrance of fresh zanthoxylum, and the fragrance obtained by high-temperature frying. The product has rich fragrance, a good pungent flavor, and a delicious taste. The product is safe and nutritive. With the method, quality defect caused by single process can be overcome. According to the invention, advantages and defects of existing methods are fully considered, and the advantages are adopted for offset the weakness. The two-step extraction process is adopted, such that an extraction rate is high, product taste is good, product flavor is good, and an automation degree is high. The product is safe and nutritive.

The invention discloses a method for preparing sea-buckthorn fruit vinegar. The method comprises the following steps: S1. selection, namely selecting sea buckthorn fruits and removing impurities from sea buckthorn fruits; S2. washing, namely washing the sea buckthorn fruits cleanly; S3. beating, namely beating the washed sea buckthorn fruits; S4. concentration, namely concentrating the sea buckthorn fruit slurry till the content of solids is 62-68 percent; S5. adjustment of sugar degree and pH value, namely adjusting the total sugar degree to 8-16 percent and the pH value to 3.5-4.5; S6. alcoholic fermentation, namely adding secondary spread yeast fermentation liquor to the sea buckthorn fruit slurry and carrying out alcoholic fermentation to obtain fermented mash; S7. acetic acid fermentation, namely adding brewing-mass to the fermented mass, inoculating secondary spread yeast fermenting liquor and then carrying out acetic acid solid-state fermentation; and S8. drenching of vinegar, namely leaching according to a three-circulation drenching method. The sea-buckthorn fruit vinegar disclosed by the invention has good nutrient contents, smooth and natural taste, bright color and stable quality; the method for preparing sea-buckthorn fruit vinegar has the advantages of short fermentation time, high vinegar yield and good flavor of fruit vinegar prepared according to the method, and is suitable for large-scale industrial production.

The invention relates to the field of liquor making, in particular to bamboo tube liquor and a preparation method thereof. The preparation method of the bamboo tube liquor comprises the steps that liquor yeast is added into bamboo cavities of live bamboos when or after base liquor is injected into the bamboo cavities of the live bamboos; the live bamboos are harvested after growing for a period of time, and then the bamboo tube liquor is obtained. According to the method, the liquor yeast is added in the bamboo tube liquor making process, the traditional liquor-making process and the modern bioengineering science and technology are combined, the base liquor is subjected to secondary fermentation in the bamboo cavities, and the alcohol concentration in the bamboo cavities is guaranteed; the base liquor in the bamboo cavities of the bamboos participates in physiological live circulation of the whole bamboos, and secondary fermentation of the liquor is completed in bamboo bodies; through activation of the bamboos, flavone, various amino acids, vitamins and other microelements which are contained in the bamboos and are beneficial to human bodies are integrated into the liquor, and harmful substances in the liquor are purified by the bamboos, so the obtained bamboo tube liquor has the ice-cold and fragrant styles, has adequate nutritions, has the effects of clearing heat and removing humidity and has certain prevention and health care functions on hypertension, diabetes mellitus, heart diseases and other diseases if a person drinks the bamboo tube liquor in moderation.

The invention discloses a gingko nut processing process which sequentially includes the steps of selecting materials, steam cooking, hulling, debitterizing, primary drying, low-temperature smashing, secondary drying, granulation, tertiary drying, and sieving. The process provided by the invention is simple and convenient, significantly reduces the bitter and astringent taste of gingko, and is added with no additive. The obtained gingko nuts are consumed by infusing with boiled water, keep natural taste of gingko, have pure fragrance, and are suitable for people of all ages. The gingko nuts have the advantages of convenience in storage and consumption, complete nutrient absorption, and on the like.

The invention relates to primary-taste chicken essence. The primary-taste chicken essence is prepared from the following ingredients in parts by weight: 50-80 parts of primary-taste chicken extract, 1-5 parts of L-cysteine hydrochloride, 0.5-2 parts of xylose, 2-8 parts of glucose, 1-5 parts of L-glycine, 1-5 parts of modified starch, 0.1-0.5 part of xanthan gum and 0.5-1 part of IMP and GMP. According to the essence provided by the invention, the primary-taste chicken extract is obtained through sousing chicken, spices are perfectly merged with the chicken during sousing, and thus the essence is endowed with a kitchen conditioning feeling; meanwhile, substances such as carbonyl compounds, volatile fatty acids, free amino acids and sulfocompounds in the chicken are effectively released, so that the chicken flavor is natural, rich and full, and the edible requirements of people are met.

The invention discloses a preparation method of a shiitake mushroom soybean sauce. The preparation method of the shiitake mushroom soybean sauce comprises the following steps of pretreating soybeans; making yeast; pretreating shiitake mushrooms; performing fermentation; performing blending; performing subpackaging; and performing sterilization. According to the preparation method of the shiitake mushroom soybean sauce provided by the invention, firstly the soybeans are made into the yeast, then shiitake mushrooms and fermented glutinous rice are added, and then fermentation is performed, so that raw materials are better to merge, the shiitake mushroom soybean sauce is harmonious in mouth feel and taste and rich in fragrance, the nutrition of the soybean sauce is enriched, and the soybean sauce has unique flavor.

The invention relates to a making method of natural yeast bread. The making method comprises the following steps of preparing natural yeast liquid, preparing natural yeast cultures, preparing sponge dough, preparing bread dough, leavening the bread dough, performing baking and the like. The natural yeast bread made by the making method is rich in taste and high in nutrient value, and the yeast liquid and the sponge dough are long in preservation time and high in preservation survival rate.

This invention publicized the formula of one kind guava essence, which was mainly composed by trim ethylene glycol, the ethyl benzoate, citral, ethyl acetate, ethyl butyrate, phytol, ethanoic acid leaf alcohol ester, lactic acid ethyl ester, lauric acid ethyl ester, using the inherent fragrance compound in the natural guava juice to draw up the formula to make the guava essence. Take the guava essence as food additive to use, then strengthen final product flavor of the food and the drink, and bring the natural feeling taste. It make the taste and fragrance quality to be higher than the domestic similar essence level.

The invention discloses a decoration deodorant, which comprises a hanging basket, wherein active carbon blocks and a deodorization solution are filled in the hanging basket; and the deodorization solution is a mixture formed by mixing the following components in percentage by volume: 50 to 72 percent of water, 6 to 10 percent of cactus extract, 10 to 15 percent of spider plant extract and 12 to 25 percent of aloe extract. The decoration deodorant has an obvious effect and natural taste, and does not produce secondary pollution; and by adding the cactus extract into the deodorization solution, radiation of radioactive elements can be effectively lightened, and the decoration deodorant has the health-care function.

The invention discloses a refrigerator smell removal agent. The refrigerator smell removal agent comprises active carbon blocks and a smell removal liquid. The smell removal liquid is a mixture comprising 50 to 75% by volume of water, 8 to 12% by volume of honeysuckle extract, 10 to 15% by volume of lemon extract and 10 to 20% by volume of rose extract. The refrigerator smell removal agent has an obvious effect, a natural taste and no second pollution. Through utilization of the lemon extract in the smell removal liquid, the refrigerator smell removal agent can effectively remove a refrigerator peculiar smell. Through utilization of the honeysuckle extract, the refrigerator smell removal agent has health care functions.

The invention discloses automobile smell removing scented water which comprises a mixture of 6-10% of osmanthus fragrans lour extract, 12-25% of lavender extract, 20-32% of folium artemisiae argyi volatile oil, 10-15% of rhizoma atractylodis volatile oil and 30-40% of mint oil by volume. The automobile smell removing scented water disclosed by the invention is remarkable in effect, natural in favor and free of secondary pollution.

The invention provides a production technology of passion flower vinegar. The passion flower vinegar is prepared by adopting primary passion flower pulp as a raw material and grape wine active dry yeast and acetic bacteria as strains, adding oligopeptides, and sequentially carrying out primary fermentation, secondary fermentation, sterilizing, sterilely filtering and ageing to obtain the product. The passion flower vinegar obtained by fermenting in a liquid state is clear, transparent and mild in acidity, and contains 3.5 to 5.5% of acetic acid content; and the passion flower vinegar has special aroma of passion flower and has comprehensive sensory evaluation more than 89 scores; no total bacterial count, coliform and pathogenic bacterium are inspected after the passion flower vinegar is stored for 90 days at normal temperature; the passion flower vinegar remains the nutrient contents of passion flower, and has the special functions of fruit vinegar; and the passion flower vinegar can be used as fruit vinegar seasoning, and also can be prepared into passion flower vinegar beverage by being diluted and adding other components such as juice.