179results about How to "Outstanding aroma" patented technology

The invention discloses a puffed glutinous rice purple sweet potato crisp chip and a production method thereof. The production method for the puffed glutinous rice purple sweet potato crisp chip comprises the following steps: pre-cooking and stewing cleaned and sliced purple sweet potatoes and then dispersing cells of the purple sweet potatoes by using pectinex or supersonic waves so as to prepare unicellularized purple sweet potato mash; uniformly mixing the materials of water, potato mash, the purple sweet potato mash, glutinous rice flour, white sugar, salt and a swelling agent to obtain mixed batter, drying the batter, slicing the dried batter and carrying out air-flow differential puffing or microwave puffing so as to obtain the puffed glutinous rice purple sweet potato crisp chip. The puffed glutinous rice purple sweet potato crisp chip produced by using the production method highlights the unique fragrance of purple sweet potatoes and the fragrance of glutinous rice and is rich in nutritional components like proteins, cellulose, starch, anthocyanin and phenol substances; the product of the crisp chip has crisp taste, a high puffing rate, excellent flavor, a beautiful color, high content of anthocyanin and abundant nutritional components, and the product is very popular among people and is a novel non-fried health-care puffed purple sweet potato crisp chip.

The invention discloses a preparation method of cigarette expansion cabo granule filling material, which comprises subjecting expanded cabo containing 5-9% of water to moisture regaining and balanced water treatment, loading into wind separation cabo beating machine, conveying bulked cabo particles into drying equipment for quick-speed drying till the moisture content is 7-14%, resulting cabo particles reexpansion, finally balancing water content of the cabo particles to 13+-0.5%.

The invention relates to a low-temperature microwave expansion process of cut tobacco. The process comprises the following steps of: putting expanded cut tobacco with the water content of 40-70 percent by rating resurgence in a die; then, freezing into blocks at a temperature of 55 DEG C below zero to 35 DEG C below zero; conveying the cut tobacco blocks into a microwave continuous freeze-dried system to sublimate and dry until the water content is 3-8 percent; and finally resurging to the water content of 12-13 percent to obtain a finished product of expanded cut tobacco. The cut tobacco is expanded by the process of the invention has the advantages of remarkable aroma and fragrance, lower breakage rate, remarkably lessened odor and controllable expansion degree.

An acrylic acid coated film is composed of a substrate layer, a coated acrylic paint layer and a sandwich layer between the first two layers. Its preparing process includes such steps as preparing acrylic paint from acrylic emulsion, softened water, smoothing agent and detackifier, coating it on the substrate and baking.

The invention provides a tobacco stalk expansion method, which comprises the following steps of: grading tobacco stalks, performing impregnation remoistening on the graded tobacco stalks and expanding the tobacco stalks, wherein a microwave heating expansion method is adopted in the expansion of the tobacco stalks; preferably, the microwave heating expansion is performed on the tobacco stalks under a vacuum condition; more preferably, the microwave heating expansion is performed on the tobacco stalks by adopting more than two different kinds of continuous microwave output power under the vacuum condition, wherein the former two kinds of continuous microwave output power are 4.0 to 8.0 kw and 1.5 to 2.5 kw respectively for every kilogram of remoistened tobacco stalks; and the impregnation remoistening comprises the steps of: spraying water onto the tobacco stalks, and performing the impregnation remoistening under the pressure of 0.112 to 0.203 MPa and at the temperature of 50 to 100 DEG C. The expanded tobacco stalk has the characteristics of greater volume that is 1 to 3 times that of the conventional tobacco stalk, uniform expansion, remarkable fragrance, less wood smell, high resilience, the water content of 0.5 to 3 percent, high combustibility, improved intrinsic quality and relatively better smoke characteristic maintenance.

The invention relates to a preparation method of a health beverage containing dioscorease rhizome extract and bifidobacterium bifidum and the prepared beverage, belonging to the technical field of foods and beverages. The preparation method comprises the steps of sterilizing fermentation culture solution of which the main raw materials include Chinese yam extract, xylooligosaccharide, soybean polysaccharide, soy peptone, skimmed milk, calcium lactate, compound concentrate Goji and the like according to specific conditions, inoculating lactobacillus plantarum solution and bifidobacterium bifidum solution sequentially, fermenting to obtain fermented milk base material in an anaerobic fermentation tank under certain tank pressure, filling or blending filling to obtain the health beverage containing dioscorease rhizome extract and bifidobacterium bifidum. The health beverage containing dioscorease rhizome extract and bifidobacterium bifidum has high viable organism content, short fermentation time and high viable organism survival rate, and the bifidobacterium bifidum has good fermentation property, acid resistance and gastric acid resistance, and has good probiotic effect.

The invention discloses a liquor mash preparation method based on a multi-enzyme system and application of the method in vinegar brewing. Sticky rice powder paste combines with a traditional yeast phase by utilizing multiple biological enzyme preparations such as alpha-amylase, pullulanase, saccharifying enzyme, cellulose enzyme, protease and lipase and a traditional yeast, enzymolysis is performed by adopting step-by-step adding method, and then liquor mash is prepared through alcohol fermentation. By adopting the method, raw and auxiliary material utilization rate is further improved based on liquid saccharification, the alcohol conversion rate is improved, the production cost is reduced, and meanwhile a product flavor obtained by adopting a traditional process is retained.

The invention belongs to the tea drink field and in particular relates to blended kudingcha drink. The invention is characterized by respectively grinding kudingcha, green tea and sweet tea and then mixing the ground tea to obtain a tea powder mixture, then mixing the tea powder mixture with water and carrying out ultrasonic extraction, filtering out the residues, adjusting the solid content in the extract to 0.1-0.2% after filtration by ceramic membranes and adding honey, sucralose, beta-CD, CMC-Na, D-sodium erythorbate and sodium hexametaphosphate; and carrying out ultra-high temperature flash pasteurization after fine filtration, carrying out sterile filling and carrying out spray cooling after quickly inverting the bottles for 1min. The blended kudingcha drink uses the kudingcha, green tea and sweet tea as the raw materials, changes the product form of the traditional kudingcha and solves the problem that the traditional kudingcha products have more bitter taste. The product is clear and lucid, has obvious aroma and has the original unique flavors of both kudingcha and sweet tea. The product added value of the blended kudingcha drink is increased and the blended kudingcha drink is beneficial to upgrading and expanding the industry chain of the kudingcha.