54results about How to "Not easy to change the taste" patented technology

The invention provides transparent handmade soap which contains 1-2wt% of cyst particle, wherein the cyst particle has a cyst wall and a cyst core. Furthermore, the formula of the transparent handmade soap comprises the following components in percentage by weight: 10-25% of fatty acid, 25-40% of humectant, 10-30% of anti-reflection agent, 9-18% of surfactant, 1.5-4.5% of caustic alkali, 1-2% of cyst particle and the balance of water. The invention also provides a preparation method of the transparent handmade soap. According to the invention, the active components, perfume and other substances of the transparent handmade soap are wrapped in the micro cyst, thereby preventing the active components, perfume and other substances from being in direct contact with an alkaline environment of the transparent handmade soap, and effectively solving the problems that nutrients, perfume and the like are easy to fail and volatilize, the transparent handmade soap is easy to deteriorate and the like.

The invention provides a hand-made cold process soap and a preparation method thereof. The hand-made cold process soap comprises 1-2% by weight of encapsulation particles, wherein the encapsulation particles have a capsule wall and a capsule core. A soap base formula of the hand-made cold process soap comprises the following components, by weight, 5-20 parts of avocado oil, 5-20 parts of coconut oil, 5-20 parts of olive oil, 5-20 parts of palm oil, 5-20 parts of shea butter oil, 5-15 parts of sodium hydroxide, and 10-35 parts of water. According to the hand-made cold process soap, the function components, or perfume or other substances are wrapped in the microcapsules, such that direct contact of the function components, the perfume and other substances, and the alkaline environment of the hand-made cold process soap can be avoided so as to effectively solve problems of easy failures and volatilization of nutrients, perfume, and other substances, and easy deterioration of the hand-made cold process soap.

The invention provides a preparation method of a gel ball. The preparation method of the gel ball comprises the following steps: a, mixing sodium alginate, konjac glucomannan and sugar with water to obtain a mixed solution; b, mixing the mixed solution with citric acid monohydrate, potassium sorbate and pigment to obtain a co-mixed sol; and c, adding the co-mixed sol to a calcium lactate solution and carrying out cross-linking to obtain the gel ball. The pH value of the gel ball prepared by the preparation method is 3.9-4.4, the Brix value is 4.5%-7.5% and the particle diameter is 3.0mm-6.0mm. The gel ball is stable under the acid conditions and has small possibilities of deforming out of water, changing color and taste and growing microorganism; the gel ball can be added to jelly or other foods for use. Experimental results show that the composite gel ball prepared by the method can be placed in a heat preservation box at a temperature of 37 DEG C without change in color, taste, hardness and the like in nine weeks; microbiological detection is also qualified.

The invention provides a preparation process of allium schoenoprasumL. oil, relating to the food chemistry field. The preparation process is characterized by comprising the following steps: (1) selecting fresh soybean salad oil and small allium schoenoprasumL., cutting off the stalks of the small allium schoenoprasumL. and cutting the leaves of the allium schoenoprasumL. into small sections as narrow and uniform as possible; (2) throwing the fresh soybean salad oil and small allium schoenoprasumL. prepared in the step (1) into a flask in a proportion of 1: 2, putting the flask into an electric jacket and switching on a temperature controller, controlling the temperature at 120-125 DEG C and heating the materials for 2 hours; and (3) filtering, standing and cooling the raw materials heated in the step (2) and taking the upper clear liquor after cooling, thus obtaining the allium schoenoprasumL. oil. The preparation process has the following beneficial effects: the process is simple and practical; the extracted allium schoenoprasumL. oil has pure smell, bright color and long shelf life and is not easy to change taste.

The invention discloses a processing method of purple sweet potato sauce. The processing method comprises the following steps: (A) preprocessing, namely washing selected fresh purple sweet potatoes to remove silt from skins of the purple sweet potatoes, peeling, crushing the peeled purple sweet potatoes into purple sweet potato slices; (B) pulping, namely, deactivating and steaming the purple sweet potato slices obtained in the step (A), adding 70-200% of water based on the weight of the purple sweet potatoes, rapidly heating the mixture to 80-95 DEG C, adding the mixture into a pulping machine, and pulping to obtain purple sweet potato pulp; (C) carrying out dosing and homogenizing, namely adding a mixture consisting of a seasoning agent, a stabilizing agent and an acidity regulator into the purple sweet potato pulp obtained in the step (B), carrying out vacuum stirring and blending, and carrying out homogenizing by virtue of a homogenizing machine; and (D) heating and sterilizing the homogenized materials obtained in the step (C), and cooling to obtain the purple sweet potato sauce. Compared with the prior art, the processing method has the advantages that by utilizing a closed processing manner, the mechanical degree is high, a fermentation step is omitted, the production cycle is short, the sauce is nutrient and healthy, and nutrition ingredients such as dietary fiber, pectin and protein in the purple sweet potato are preserved.

The invention relates to pine-soot ink and a preparation method thereof, and belongs to the technical field of block printing. The pine-soot ink comprises the following components in part by weight: 90-100 parts of pine soot, 15-16 parts of strong flour, 5-6 parts of bone glue, 2-2.5 parts of grain wine, 2-2.5 parts of vinegar, 0.3-0.5 part of borneol, 0.7-1 part of Chinese angelica, 0.5-0.6 part of green wingceltis bark, 0.8-1 part of bletilla and a small amount of musk. The pine-soot ink is good in color stability, a printed finished product has no color difference, is not too bright or gloomy, and has unique primitive simplicity; the pine-soot ink does not deteriorate and offodor; when being used, the pine-soot ink is not bright when being thick and is not gloomy when being thin; the longer the pine-soot ink is stored, the thicker the book fragrance is; and the requirements of block printing are completely met, and the pine-soot ink is the only selection as the ink for fine block printing products.

The present invention discloses a preparation method for quick-frozen squid strips. The preparation method comprises the following steps: (1) thawing raw materials; (2) conducting pretreatment on the raw materials; (3) performing preservation and pre-seasoning treatment: squid strips are soaked in preservation and pre-seasoning liquid under the condition of 10 DEG C for 8 to 12 hours, and then removed and drained; (4) performing vacuum seasoning treatment; (5): performing quick-freezing treatment: the treated squid strips in step (4) are subjected to quick-freezing treatment in liquid nitrogen cryogenic quick-freezing tunnel equipment, and quick-freezing procedures are set: the equipment is operated under the condition of - 60 DEG C to -80 DEG C for 5 minutes to 8 minutes to make a center temperature of the squid strips reach 23 + / - 1 DEG C to obtain quick-frozen products; and (6) packaging and refrigerating the quick-frozen squid strips. The quick-frozen squid strips are rich in mouthfeel and unique in taste without subsequent seasoning processes, low in water loss of squid meat in the processing cycle, relatively good in nutritional ingredient maintenance and relatively good in fresh taste maintenance, the squid meat is not prone to discoloration and off-flavor, and the thawed products are good in color and luster, good in soft degree, delicious in taste and high in quality.

The invention discloses Fengguo rice tofu series foods and a processing method thereof. The processing method comprises the following steps of: soaking Fengguo rice in aqueous solution of baking soda, adding clear water, grinding into rice milk, cooling and forming the rice milk, frying to obtain fried rice tofu, or heating the rice milk in a heating container, adding various seasonings to form paste rolls, extruding and forming, baking, and spraying various seasonings to obtain crispy rice tofu. In the method, the various seasonings are added in the milk boiling process creatively, so the mouthfeel and the nutrition of the Fengguo rice tofu are richer, and the rice tofu better meets the diet requirement of modern people; and compared with the method for processing the Fengguo rice tofu in the prior art, the process method of the invention has the advantages of low workload of workers in the production process, obvious improvement of production efficiency and contribution to industrialization and mass production.

The invention discloses a wheat malt composite powder and a preparation method thereof.Wheat malt powder with a natural color, a natural flavor and a natural taste is scientifically compounded with functional products such as lactobacillus plantarum powder, modified dietary fibers, ferment powder and oligosaccharide, so that the trophism, the food safety and the healthcare function of the wheat malt composite powder are effectively improved, and the probiotic property and the quality stability of the wheat malt composite powder are also significantly improved.The wheat malt composite powder is prepared from simple components and is natural in color, flavor and taste, high in nutritive value, strong in healthcare function, high in food safety and long in shelf life, the content of bioactive substances is high, the viable count of probiotics is high, the probiotic property is high, and complete varieties of functional metabolites of probiotics are provided with a high content.Ultrasonic cleaning, instant microwave puffing and germ killing, high-voltage pulse processing, combined biological enzymolysis and soaking and germination accelerating are adopted in the wheat malt preparation process.The soaking and germination time is short, the germination rate is high, the content of bioactive substances is high, the production efficiency is high, environmental pollution is avoided, and environmental friendliness is achieved.

The invention relates to a process for making Tieguanyin which is fragrant, clear, sweet, alive, mellow, soaking-resistant, sweet after taste and capable of promoting secretion of saliva. The effect that the pan firing work is completed within 30 minutes after rocking, and the wrapping and twisting work is completed within 80 minutes is created. The processed tea is high in cleanliness, has full particles and is heavy. In addition, after green leaves are soft, the next rocking is performed immediately, so that the cooling time is shortened, the green strength and the vitality of the tea greenare preserved, and the acid taste is avoided. The amount of fed leaves for rocking is 1 / 9-2 / 15 of the volume of each cage, leaving enough space for the green leaves to ensure that the green leaves canbe rocked evenly, live, cooked and rocked thoroughly. The pan firing process is completed half an hour after the rocking, water retention and preservation are achieved, the finished tea has clean attractive appearance, and is heavy like iron, fine, refreshing, thick and sweet in taste, sweet after taste, capable of promoting secretion of saliva, long-lasting, strong, soaking-resistant and not easy to sour after storage.

The invention discloses a formula of a loquat pulp beverage. The formula is prepared from the following components in percentage by weight: 45%-65% of loquat pulp juice, 3%-5% of white sugar, 1%-2% of honey, 0.05%-0.08% of citric acid and the balance of pure water. A processing method comprises the following steps: selecting raw materials; washing fruits; peeling and removing seeds; pulping; grinding; filtering; blending; degassing; sterilizing; and filling. By adopting the method disclosed by the invention, the problems of a current loquat pulp beverage that the sour taste is too thick, the storage time is short, the taste easily becomes sour and the like can be solved; and the loquat pulp beverage has yellow color and luster, is sour, sweet and palatable and has a rich flavor.

The invention provides fragrance-mixing preserved szechuan pickle and a preparation method thereof, in order to solve the problems that in the prior art, the integration and coordination of fragrance of preserved szechuan pickle are poor, so that the fragrance of the product is not natural, not obvious and not durable. The preparation method of the fragrance-mixing preserved szechuan pickle comprises the following steps: soaking preserved szechuan pickle blank by using salt water, wherein during the soaking process, pepper, garlic and ginger are added; and extracting fragrance extractives of spices, washing the soaked preserved szechuan pickle blank, desalting, splitting, pressing, mixing the treated preserved szechuan pickle blank with the fragrance extractives of spices, and thus obtaining the preserved szechuan pickle product. According to the invention, the fragrance (namely, the added fragrance) and the fragrance of the raw material of the preserved szechuan pickle are integrated, so that the fragrance-mixing preserved szechuan pickle is bright in color, mellow and durable in fragrance, with the addition of the natural flavor generated by lactic acid fermentation, the product is appetizing, tasty and refreshing, delicious and crispy.

The invention discloses a method for producing fresh potato leaf tasty pickled vegetables. The method comprises the following steps: (1) adding fresh potato leaves and lactic acid bacteria into a salt solution, soaking and fermenting at the temperature of 26-37 DEG C in an airtight way; (2) cleaning and desalting the soaked and fermented fresh potato leaves by using clean water, draining, blanching in a salt solution with the pH value of 7.5-9 and the temperature of 95-100 DEG C, and cooling; (3) uniformly mixing the ground condiments such as anise, old ginger, clove, cinnamon, white pepper, monosodium glutamate and fennel with chili oil, ethyl lactate, ethyl acetate and the drained fresh potato leaves; and (4) filling the uniformly mixed materials into a compound bag, performing vacuum sealing, and sterilizing. According to the method for producing the tasty pickled vegetables disclosed by the invention, the lactic acid bacteria are added to assist fermentation, the taste and preservation time of the tasty pickled vegetables are increased, the salting cycle is shortened, the beneficial components in the fresh potato leaves are effectively maintained, and the salted raw materials can be preserved and used for a long time.

The invention discloses a preparation method of oxidation-resistant blueberry bread. The method comprises the following steps of performing grinding on blueberry fruits to obtain blueberry fruit pulp and performing leaching; preparing dry powder; and performing mixing, adding water, and performing fermentation to obtain bread. According to the preparation method disclosed by the invention, blueberry freeze-dried fruit powder is added; blueberry fruit powder is prepared through the following steps of firstly extracting anthocyanidin with edible ethanol under ultrasonic wave condition, then adding malt essence and performing drying to obtain the powder; and finished products of the fruit powder have better drying resistance, fine and smooth qualities and oxidation resistance, when the fruit powder is used for making the bread, the bread is fine, smooth and delicious, and after the bread is exposed to air for a long term, good effects that the bread is not liable to change color, go bad and deteriorate can be achieved.

The invention discloses spice composition for caraway and a preparation method of spice composition. The spice composition comprises, by weight, 18-22 parts of fructus amomi, 1-5 parts of turmeric, 1-3 parts of scutellaria baicalensis, 3-7 parts of isatis roots, 4-8 parts of rhizome kaempferiae, 3-5 parts of mint, 3-6 parts of black pepper, 3-7 parts of fructus citri, 4-9 parts of liquorice, 10-15 parts of clove, 5-9 parts of salt and 3-7 parts of aginomoto. Compared with the prior art, the spice composition is free of preservative and pigment, the produced caraway is strong in fragrance and pure in taste and is not easy to sour and shelf life is long and up to more than 27 months.

An extraction method for rapeseed oil comprises the following technological steps: (1) putting rapeseeds into a screening machine to screen cleanly, remove impurities, and putting in a pulverizer to pulverize into a powder; (2) putting the rapeseed powder obtained in the step (1) in refrigeration equipment, and refrigerating at -8 DEG C for 2-3 h each time for 1-2 times; (3) rapidly transferring the refrigerated rapeseed powder obtained in the step (2) to a baking container, putting in a baker, and baking at 125 DEG C for 70 s; (4) collecting baked rapeseed powder, mixing rapeseed powder and water according to a mass ratio of 1:1, and stirring uniformly; (5) performing microwave processing at a temperature of 15-55 DEG C with the microwave power of 340 W / L for 5-10 min, performing stirring extraction and collecting a filtrate; and (6) performing standing filtering on the filtrate, so as to obtain the rapeseed oil finished product. The technology is simple and practicable, the extraction time is short, and the extracted rapeseed oil is pure in flavor, bright in color and free of precipitate.

The invention relates to a pork oil extraction method. The pork oil extraction method comprises the following processing steps: (1) selecting fresh pork leaf fat or fat of pig lymphatic system, cleaning, and cutting into chunks for later use; (2) stirring-frying the cleaned cut pork fat in a heated pot for 2-3min, adding clean water, and scattering an appropriate amount of table salt in the pot; (3) boiling the water with a big fire, then boiling with a slow fire, and checking and stirring while boiling; (4) separating pork oil out after moisture is completely evaporated, wherein when a relatively large amount of oil is separated out, part of the fat is scooped out, so that remained oil can be separated out well; (5) after raw pork fat is completely refined, fishing out oil residues, settling the pork oil in the pot for 30-60min until impurities are settled at the bottom of the pot, thereby obtaining pure pork oil; and (6) cooling the pork oil until milky cream is formed, and scattering a thin layer of white sugar on the surface of the pork oil. The pork oil extraction method is used for extracting a great mount of pork oil, the process is simple and practical, the extraction time is short, and the extracted pork oil has pure flavor, good color and luster and long shelf life and is difficult to sour.

The invention discloses probiotic and wheat malt composite flour and a preparation method thereof. Wheat malt flour with a natural color, flavor and taste is scientifically compounded with functional products such as lactobacillus plantarum powder, modified dietary fibers, enzyme powder, oligosaccharide and the like, the nutrition, the food safety and the health-care function of the wheat malt composite flour are improved, the probiotic performance and the quality stability of the wheat malt composite flour are significantly improved, components are simple, the color, the flavor and the taste are natural, the nutritional value is high, the health-care function is high, the content of bioactive substances is high, the composite flour contains a large quantity of viable probiotics and has high probiotic performance, functional metabolites of the probiotics are in a wide variety and high in content, the food safety is high, and the guarantee period is long. Ultrasonic cleaning, microwave instant puffing for embryo killing, high-voltage pulse, biological enzymolysis, soaking and germination promotion are adopted in the preparation process of the wheat malt, the soaking and germination time is short, the germination rate is high, the content of bioactive substances is high, the production efficiency is high, no environmental pollution is caused, and the preparation method is environment-friendly.

The invention discloses a spice composite, comprising the following materials by parts by weight: 16-24 parts of amomum villosum, 1-5 parts of turmeric, 3-7 parts of cinnamon, 4-8 parts of galangal, 3-6 parts of pepper, 3-7 parts of citron, 3-8 parts of amomum cardamomum, 4-9 parts of liquorice and 10-15 parts of clove. Compared with the prior art, the produced dishes have the characteristics of strong fragrance and uneasy flavour reversion or rottenness.

A preparation method for celery leaf oil comprises the following steps: (1) selecting fresh celery leaves, picking celery leaves, putting celery leaves in clear water and immersing for 3-6 h, and taking out and draining water; (2) putting celery leaves subjected to water draining in a pot, boiling to boiling, dropwise adding a little amount of salad oil into the pot, so as to enable a layer of oil-like substance to float on water surface; (3) rubbing cooked celery leaves, putting rubbed celery leaves in ethanol for dissolving, and utilizing ultrasonic wave with the frequency of 40-50 KHz to perform ultrasonic processing under the voltage of 100-150 V for 5 min; (4) filtering celery leaves subjected to ultrasonic processing, collecting the filtrate, and standing for 24-48 h to obtain an upper-layer oil-like substance; and (5) performing purification on the upper-layer oil-like substance, so as to prepare the celery leaf oil. The preparation method is simple and practicable in technology and short in extraction time, and the extracted celery leaf oil is pure in fragrance, bright in color, long in shelf life and uneasy for changing flavor.

The invention discloses environmentally-friendly wheat malt composite powder and a preparation method thereof. Wheat malt powder with natural color, flavor and mouth feel is scientifically compounded with functional products including lactobacillus plantarum powder, modified dietary fibers, enzyme powder, oligosaccharide and the like, so that the nutrition, the food safety and the health care functions of the wheat malt composite powder are effectively improved, and besides, the prebiotic property and the quality stability of the wheat malt composite powder are notably improved. The environmentally-friendly wheat malt composite powder disclosed by the invention has the advantages that components are simple, the color, the flavor and the mouth feel are natural, the nutrient value is high, the health-care functions are powerful, the content of bioactive substances is high, the viable count of probiotics is high, the prebiotic property is high, the kinds of functional metabolites of probiotics is complete, the content of the functional metabolites of the probiotics is high, the food safety is high, and the quality guarantee period is long. In the wheat malt preparation process, ultrasonic cleaning, microwave instantaneous puffing for killing embryo, high voltage pulse, biologic enzymolysis united soaking and sprouting are adopted, so that soaking and sprouting time is short, the sprouting rate is high, the content of bioactive substances is high, the production efficiency is high, environmental pollution cannot be caused, and the environmentally-friendly wheat malt composite powder and the preparation method thereof are environmentally-friendly.

The invention discloses a rice highly processed product named as tea-rice and a preparation method thereof. The tea-rice is made of tea-rice additives and tea-rice main ingredients by preparing and mixing and squeezing for reconstructing tissues, the mass ratio of which is (0.1-1.6):100; wherein the tea-rice additives are tea powder and / or tea polyphenol; and the tea-rice main ingredients consistof rice and water with the mass ratio of (3-9):1. The tea-rice has the advantages of good mouth feel, special local flavor, good stability, high added-value, total nutrition, being not easy to go badand the like.

The invention discloses a process for extracting perfume from dogwood nucleuses. The process comprises the following steps: preprocessing dogwood as a raw material, drying, refrigerating, grinding and distilling. According to the process, the extraction rate of spice substances in the dogwood is 57.9%-65.5%; the obtained perfume contains more than 60 flavor components and is easy to store, unique in aroma, specially aromatic, good in smell and free of any odor and is easily accepted by people, the oleic acid value is 17.5-18.8, side effects cannot be caused to skin, the aroma can be kept for a long time, and the perfume can serve as a chemical product and a food additive after being separated and purified.

The invention relates to a Tieguanyin tea production process by which machined tea reaches aroma, clearness, sweetness, activeness, mellowness, soaking resistance, sweet aftertaste and secretion promotion. According to the Tieguanyin tea production process, in half an hour after four times of green rocking, the process of shearing leaves is completed; mature and through green frying can be scientifically ensured; return of sour and impure water in tea branches to leaves in the wrapping-twisting process is avoided. Meanwhile, the invention originally creates a process of completing the green frying work in 30 minutes after green rocking and completing the wrapping-twisting work in 80 minutes. Therefore, the machined tea is high in cleanness and full and heavy in shape particle. In addition,after green leaves are soft, next green rocking is immediately carried out, so that green cooling time is shortened, greenness and activity of tea green are kept, and green removal and sour removal are avoided. Moreover, a green rocking leaf putting quantity is controlled to be one ninth to two fifths of a volume of each cage; a sufficient space is retained for green leaves; the green leaves areguaranteed to be rocked uniformly, actively, maturely and throughly; in the overall technological process, moisture and freshness are retained, so that finished product tea is clean and attractive inappearance color, heavy like iron, moist, fine, fresh, brisk and full-bodied in taste, sweet in aftertaste, durable and strong in secretion promotion and resistant to soaking, and is difficult to revert in the later period.

The invention discloses a spice composite, comprising the following materials by parts by weight: 15-20 parts of amomum villosum, 2-5 parts of turmeric, 3-7 parts of cinnamon, 4-8 parts of galangal, 3-6 parts of pepper, 1-6 parts of fructus momordicae, 4-9 parts of amomum cardamomum, 5-8 parts of liquorice and 12-18 parts of clove. Compared with the prior art, the produced dishes have the characteristics of strong fragrance and uneasy flavour reversion or rottenness.

The invention discloses a processing method of nine-processed honey tea. The processing method comprises the following steps of: preparation of raw materials, namely baking pure tea to obtain a tea raw material, and preparing the tea raw material and honey which are equal to the tea raw material in weight, wherein the honey is divided into nine equal parts by weight; primary processing with honey, namely adding one part of honey into the tea raw material, stirring uniformly and then performing low-temperature dehydration, thereby preparing first processed honey tea; secondary processing with honey, namely adding one part of honey into the first processed honey tea, stirring uniformly and then performing low-temperature dehydration, thereby preparing second processed honey tea; tertiary processing with honey, namely adding one part of honey into the second processed honey tea, stirring uniformly and then performing low-temperature dehydration, thereby preparing third processed honey tea; in such a way, adding one part of honey into the prepared honey tea each time, stirring uniformly and then performing low-temperature dehydration, thereby preparing nine-processed honey tea after nine times of honey processing in total; and performing low-temperature dehydration until the honey tea is at a temperature of 0 DEG C or below 0 DEG C. The invention further discloses a method for performing processing with honey for multiple times and the nine-processed honey tea prepared by the method. The nine-processed honey tea prepared by the method is easy to store, and has various efficacies and curative effects of traditional wet honey tea.

The invention discloses a spice composite, comprising the following materials by parts by weight: 15-26 parts of amomum villosum, 3-8 parts of turmeric, 6-9 parts of cinnamon, 7-15 parts of galangal, 3-6 parts of pepper, 5-8 parts of amomum cardamomum, 5-9 parts of radish seed, 3-6 parts of liquorice and 9-15 parts of clove. Compared with the prior art, the produced dishes have the characteristics of strong fragrance and uneasy flavour reversion or rottenness.