37results about How to "Relieve bitterness" patented technology

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

The present invention provides material recipe and production process of olive granule. The materials for the olive granule includes concentrated olive juice, glycyrrhizin, sodium isoascorbate, Acesulfame potassium, honey, cane sugar powder and maltodextrin. The production process includes the following steps: producing concentrated olive juice with olive and through washing scalding, crushing, squeezing, filtering, concentrating, coating and other steps; adding honey and other ingredient; spraying alcohol to prepare soft material, vacuum drying, crushing, sieving and packing. The said production process has the functional components in olive well maintained and the olive granule is delicious and stable.

The invention relates to preparation of fermented milk with additives, in particular to yoghurt with sea cucumber polypeptide and a processing method for the yoghurt. The yoghurt with the sea cucumber polypeptide comprises the following materials in percent by weight: 5-15% of sea cucumber polypeptide and 85-95% of yoghurt. The processing method comprises the following steps of using pre-treated sea cucumber internal organs as raw materials; adding distilled water of which the weight is 4-8 times the weight of the raw materials in the raw material; uniformly stirring the mixture to obtain homogenate; adjusting the pH (potential of hydrogen) value of the homogenate to be 5.8-6.8; controlling the temperature of the homogenate to be 35-45 DEG C; adding bromelain and trypsin in the mixture; staying warm for 2-4 hours; then performing enzyme deactivation; centrifuging the mixture; taking supernate; performing decoloration and deodorization on the supernate by using activated carbon; filtering the supernate by using an ultrafiltration membrane to obtain sea cucumber internal organ polypeptide with the molecular weight lower than 5000 Dalton; and mixing the sea cucumber internal organ polypeptide and the yoghurt to obtain a finished product. The yoghurt with the sea cucumber polypeptide is rich in nutrition, easy to absorb and convenient to drink, tastes good, has effects of oxidation resistance, aging resistance and the like, is reasonable in technology and high in operability, and facilitates industrial production.

The invention discloses a chocolate puff pastry rice wine and a preparation method thereof. The chocolate puff pastry rice wine uses rice wine wrapped in rice paper as a sandwich, and cake embryos rolled and pressed from dry oil noodles and water oil noodles are used as puff pastry wrapped in the middle. The pastry is covered with a layer of chocolate. The present invention uses rice wine as a filling to make cakes for the first time, changes the eating method of traditional rice wine, and adds a chocolate outer layer to increase the visual effect, and also provides a new product form of rice wine. When eating the product, it experiences multiple taste changes from sweet or bitter to sweet and then to cool and mellow, which is accepted by most people.

The invention discloses a processing method of Adinandra nitida, belonging to the technical field of food processing. The processing method comprises the following steps: (1) tea harvesting; (2) sunning; (3) tea leaves cooling; (4) fine manipulation of green tea leaves; (5) deactivation of enzymes; (6) packed rolling and molding; and (7) drying. According to the processing method, the problems of an Adinandra nitida product prepared by the existing technology with relatively coarse raw materials that the appearance is coarse and loose, the fragrance is faint, and the taste is astringent can be solved, the source of raw materials is enlarged, and the utilization ratio of resources and the economic benefit of tea farmers are improved.

The invention provides an antihypertensive health-care composition, comprising, by weight, 50-70% of mulberry leaf powder, 10-40% of celery seed and 4-20% of hawthorn fruit; by combining the three materials, it is possible to overcome the defects of a single material and reduce adverse effects, such as neutralizing cold property of mulberry leaf and relieving bitterness of celery seed; through combability of hawthorn fruit that is sweet, it is possible to adjust the taste; the effects of the mulberry leaf and celery seed bring more excellent antihypertensive effect; through the combability of the three materials, the antihypertensive is better than that of the a single material.