250results about How to "Reduce flavor" patented technology

A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The present invention is one kind of green compounded and puffed feed for egg-shaped silver anchovy and carangid. The green compounded and puffed feed is prepared with steamed fish meal 25-45%, soybean residue 5-25%, pork bone powder 5-20%, beer yeast 1-6%, cuttle fish paste 2-5%, fish oil 1.0-2%, macaroni flour 10-26%, shrimp head powder 3-6%, lecithin 0.5-1%, vitamins 0.3-0.5%, compounded mineral 0.5-1% and choline chloride 0.3-0.5%, and through homogeneous mixing, adding astaxanthin 20-30g, carotenoid 30-50g and compound immunopotentiator 50-70g to each 100 kg of the mixture, extruding to pelletize, and stoving. The green compounded and puffed feed has simple compounding process and balanced nutrients, can meet the requirement of the growth of egg-shaped silver anchovy and carangid and raise the immunity of egg-shaped silver anchovy and carangid, and results in less water contamination.

This invention relates to a process for producing a green tea flavor by extracting it from green tea leaves with water cooler than 10° C., and also to a beverage with the flavor obtained by the process and added therein. This invention also relates to a process for producing a dried green tea polyphenol by subjecting green tea leaves to a first extraction with water cooler than 10° C. and then to a second extraction with warm water of 50° C. or higher, and drying an extract of the second extraction, and also with a process for producing a beverage by adding a green tea polyphenol obtained by the process.

A method for treating a sugar-containing (e.g., sucrose, fructose, glucose) beverage (e,g., fruit juice, vegetable juice) includes passing a stream of a beverage into contact with a packed bed capable of selectively removing sugar from the beverage and separating a sugar-diminished beverage from the packed bed. A high intensity natural and/or artificial sweetener can be added to the sugar-diminished beverage to produce a beverage product having similar flavor and nutritional content as the original beverage, but containing a lower amount of calories. The sugar-reduced beverage also can be used as a flavoring for the beverage and food industry; or as an ingredient component for reduced and full calorie foods (e.g., jellies, candies, etc.). The sugar-reduced beverage can be concentrated to a higher level using less energy as compared to standard juices. The resulting concentrate also realizes significant frozen storage and shipping costs compared to standard juice concentrates.

The invention provides hullessbarley quick-frozen noodles and a preparation method thereof. The hullessbarley quick-frozen noodles are prepared from the following raw materials in percentage by weight: 60-70% of hullessbarley powder, 20-30% of wheat flour, 30-40% of water, 0.1-0.5% of xanthan gum or guar gum, 0.1-0.5% of monoglyceride or 0.05-0.25% of sucrose ester, 2-10% of potato acetylated distarch phosphate or cassava acetylated distarch phosphate, 1% of vital gluten, 0.2% of table salt and 0.15% of dietary alkali. For the hullessbarley quick-frozen noodles, on one hand, the hullessbarley quick-frozen noodles can supplement part of nutrition, such as vitamins and protein, which are not contained in wheat, and on the other hand, the wheat contains rich wheat gluten and has an excellent processing property, so that the defect that the hullessbarley is poor in processing property can be overcome; the noodles are stored in a quick-frozen manner, so that the fact that hullessbarley-wheat noodles have the characteristics of good mouthfeel, long guarantee period, high convenience in eating, and no preservative is ensured.

The invention discloses a composite pulp drink of sweet potatoes and yellow peaches and a preparation method thereof. The drink comprises composite pulp and stabilizing agents, wherein the composite pulp comprises the original pulp of the sweet potatoes and the yellow peaches, and the original juice of apples and pears with the volume ratio of (40-55):(20-30):(10-15):(10-20); the stabilizing agents are xanthan gum accounting for 0.02-0.06% of the total volume of the drink, gellen gum accounting for 0.005-0.03% of the total volume of the drink and acid-resistant type CMC (Sodium Carboxy MethylCellulose) accounting for 0.01-0.06% of the total volume of the drink. The composite pulp drink highlights the unique fragrance of the sweet potatoes, simultaneously is rich in nutritive ingredients of the sweet potatoes, the yellow peaches, the apples and the pears, has unique flavor and uniform and stable state, is a novel health-care composite pulp drinks with fruits, and has wide market prospect.

The invention discloses a fruit and vegetable autoclave sterilization method with the steps of enclosing fruit or vegetable cube and sauce in a flexible packaging container, sealing the container and maintaining the pressure of 400-700MPa for 5-15 minutes. Compared with high temperature sterilization, the method not only extends the shelf life, but also reduces the changes and the losses of color, flavor and nutrient of the product in the processing. The method can endow the fruit and vegetable products with more freshness, beautiful color and finer quality.

This invention relates to nutritional food products having palatable/organoleptic characteristics. The palatable/organoleptic characteristics are obtained in part through use of gelled whey protein, soy protein and egg protein containing formulations. Such nutritional food products include powders, liquids and, especially, frozen foods such as frozen nutrition bars and cones. Methods for making such products are also disclosed.

The invention relates to a processing method for quick-freezing carrot, belonging to the technical field of methods for processing vegetables. The invention aims at providing the carrot quick-freezing processing method which can keep the original bioactive components of the carrot for a long term as well as the flavor and the quality thereof. The technical scheme of the invention is as follows: the carrot which is processed by the steps of cleaning as well as head and surface fibrous root cutting is cut into slices, pieces or blocks; scalding and blanching: the carrot which is cut and sliced is led into a basket and is scaled at high temperature for 0.5 to 2 minutes, and the step of continuous stirring is carried out along with the process of high temperature scalding; cooling: after being scalded at high temperature, the carrot is cooled twice by 0 to 5 DEG C running water, so that the temperature of the carrot can range from 1 to 5 DEG C; water screening: a mid-speed centrifuge or a shaking machine is used for screening out residual water on the surface; and quick freezing: scattered raw materials are led into a freezing disk or are directly laid on a conveyer belt and then are frozen at the temperature from minus 25 DEG C to minus 35 DEG C, and after being frozen for 10 to 30 minutes, the raw materials are packed and kept in cold preservation. The preparation method of the invention has the advantages of easy operation and simple process, and contributes to the fresh keeping of the carrot.

The present invention discloses a low-fat chicken fermented sausage and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The low-fat chicken fermented sausage comprises the following components by mass: 100 parts of chicken breast, 12-14 parts of corn oil, 9-12 parts of inulin, 1.2-1.4 parts of soy protein isolate, 0.5-0.7 part of sucrose, 3.5-4 parts of salt, 0.01 part of butyl hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper powder, 9.5-10.5 parts of water, 0.001-0.004 part of probiotics and 0.035-0.038 part of leaven. According to the low-fat fermented sausage, chicken is inoculated with lactic acid bacteria so as to prepare a fermented meat product, so that the color of the product is improved, the digestibility and net utilization rate of proteins are increased, the safety of the product are improved, the shelf life of the product is prolonged, and a unique flavor is provided to the product.

The present invention optimally cooks rice by reading out time of polishing or time of harvesting from an IC tag attached to a rice bag in a rice cooker capable of reading information on the IC tag attached to the rice bag, in expectation of bar cords to be incorporated in the IC tag. A pot heating means 3 heats a pot 2 in which a matter to be cooked is put, a clock means 5 recognizes the current date and time, and a control means 4 controls cooking rice by the pot heating means 3. The control means 4 controls the pot heating means 3 according to information obtained from a reading means 6 for reading out the time of polishing or the time of harvesting from the IC tag.

The invention provides a producing method of inclusion granule liquid drink, which comprises the following steps: feed liquid to be added with granules is prepared: other raw materials except granular materials are uniformly mixed according to the prescription of the liquid drink and are treated full-homogeneously so as to obtain the feed liquid to be added with granules, and the feed liquid to be added with granules is arranged in an ingredient keeping tank for standby; the feed liquid to be added with granules is pumped in a compensating groove, and the granular materials are quantitatively added into the flowing feed liquid to be added with granules in the compensating groove on line according to the prescription quantity so as to form inclusion granule mixed materials; the inclusion granule mixed materials in the compensating groove are led out of the compensating groove by a positive-displacement pump and are continuously conveyed to a sterilizer for being sterilized, and the sterilized materials are continuously conveyed to a filling system for being filled so that the inclusion granule liquid drink can be obtained. The method can realize the continuous manufacturing production of the inclusion granule liquid drink.

The invention discloses a method for fermenting and pickling crispy and fresh pepper. The crispy and fresh pepper is prepared from yellow emperor peppers and microbial lactobacillus plantarum in a natural fermentation manner, wherein the yellow emperor peppers with a high pungency degree are specially produced in Hainan Province and are matured by fermentation after the treatment of color protection and crispy maintenance is carried out on the yellow emperor peppers. The fermentation technique has the formula as follows: proper yellow emperor peppers, 3% of fermentation agent and 1% of color protection additive, wherein the fermentation agent is the lactobacillus plantarum (JNIM GB2011003) which is preserved in General Microorganism Center of China Committee for Culture Collection of Microorganisms (CCCCM) on 12th, December 2011; and the preservation number is CGMCC NO.5570. The pepper pickled by the method has the advantages of bright and yellow color; good harness maintenance, short pickling period;and no adoption of any synthesized sterilization preservative.

The invention discloses a method for preparing active polypeptides from deep-sea fish meat, and the method includes degreasing, first deodorization, enzymolysis, second deodorization, ultrafiltration,decolorization, desalting and freeze-drying. 1-Ethyl-3-(3-dimethylaminopropyl)carbodiimide is used to activate chitosan, and coupled with glutaraldehyde to form a lipase immobilized carrier, an active short peptide is used to improve the physical and chemical adsorption force between a carrier and lipase, the lipase stability, activity, heat resistance and use frequency are improved; through useof the complementary effect and synergistic effect of thermolysin and chymotrypsin hydrolysis sites, the protein hydrolysis degree and enzymatic hydrolysis speed of minced deep-sea fish meat can be improved, terminal group type can be changed, and the active polypeptides with antitumour activity can be obtained by hydrolysis.

The present invention relates to Guilin rice flour brine. The prescription of raw materials comprises as follows according to portions by weight: 200 to 300 portions of common fennel, 200 to 300 portions of medlar, 150 to 250 portions of red jujube, 100 to 200 portions of aniseed, 150 to 250 portions of pepper, 150 to 250 portions of cassia bark, 150 to 250 portions of bay leaf, 50 to 150 portions of dried tangerine peel, 400 to 600 portions of ginger, 100 to 200 portions of wild pepper, 200 to 300 portions of radix codonopsitis, 200 to 300 portions of dried rehmannia rhizome, 150 to 250 portions of grosvenor momordica fruit, 150 to 250 portions of liquorice, 100 to 200 portions of areca, 50 to 250 portions of white spirit, 5000 to 7000 portions of salt, 4000 to 6000 portions of fresh beef, 200 to 300 portions of cherokee rose, 150 to 250 portions of amomum villosum, 150 to 250 portions of strigose hydrangea juvenile leaf and 100 to 200 portions of clove. The brine achieves the requirements of modern people in color, taste and flavor and has unique fragrance, and in addition, the brine can be stored for a long time and causes no excessive internal heat if being eaten a lot.