73results about How to "Remove bitter taste" patented technology

The invention provides a production technique of persimmon mead, which comprises the following steps: using persimmon and honey as raw materials; adding Aspergillus niger to treat persimmon juice; eliminating precipitate and astringency by utilizing tannase and pectinase generated by the Aspergillus niger; adding the honey, and adding Saccharomyces cerevisiae; fermenting the honey persimmon juice; and finally, treating the liquor with cobalt 60-gamma rays to promote the liquor to become mature. Thus, the invention greatly shortens the maturing time of the persimmon mead, thereby producing the fruit mead with unique flavor and abundant nutrients in a short time.

The invention relates to a biological fermentation process for improving the protein content of cottonseed meal and detoxicating the cottonseed meal, which is characterized in that: the byproduct of cottonseed subjected to oil extraction, namely the cottonseed meal is taken as a raw material; the cottonseed meal is processed by adopting microbial fermentation technology; a cottonseed meal mixed fermentation process is adopted; strains are combined, cell walls of a plant are broken and free gossypol and anti-nutritional factors contained in the cottonseed meal, such as cyclopropene fatty acid, phytic acid, tannin, non-starch polysaccharide and non-glycan are modified, transferred, recombinated, purified and detoxicated; and proteins in the cottonseed meal which have large molecular weight and are difficult to absorb by animals are degraded into small active peptides by a biological enzymolysis method, and probiotics, digestive enzymes, lactic acid and various bioactive factors in the product are kept. The biological fermentation process can greatly improve the protein content of the cottonseed meal and effectively achieve the detoxicating effect.

The invention discloses a processing method of guava leaf tea powder. The processing method includes the steps of preparing guava leaf, and performing color protecting, thermal extraction, ultrasonic extraction, crushing, mixing, sublimation drying, finishing packaging and the like. The guava leaf tea powder is made with widely resourceful guava leaf, and production cost is lowered; double steam fixations enable elimination of inherent bitter of the guava leaf and improvement of the taste of finished tea powder; thermal extraction and ultrasonic extraction help retain active substances of the raw material fully; sublimation drying helps reduce loss of nutrients and increase utilization of the raw material; the finished tea powder has the health effects of clearing heat and toxin, astringing to arrest diarrhea, lowering blood sugar and the like.

The invention relates to a toothpaste containing Phyllanthus emblica extract, which contains abrasives, humectants, thickeners, foamers, sweeteners, flavors, a Phyllanthus emblica extract, adjuvants and deionized water, wherein the weight percentage of the Phyllanthus emblica extract in the formula is 0.1% to 50%; and the Phyllanthus emblica extract contains vitamin C, SOD-like antioxidant components and tannin chemicals (such as phy-13, PGG) or a combination thereof. The toothpaste containing the Phyllanthus emblica extract has the nursing effects of being capable of effectively relieving bad breath, killing bacteria, alleviating inflammation, soothing the throat, making teeth white quickly, keeping the gum healthy, can improve the antibacterial and anti-inflammatory capabilities of teeth, and protects the health of oral cavity. Besides, Phyllanthus emblica plays a role of a natural antiseptic.

The present invention relates to an instant osmunda japonica processing method which comprises the following steps: fresh osmunda japonica is washed and cleaned, the washed and cleaned osmunda japonica is put into a citric acid solution at a concentration of 1-2% to be soaked for 3-5 hours, sucrose is added into the citric acid solution with an addition amount of the sucrose 3-5 times of the osmunda japonica weight, the mixture is stirred evenly, the soaked osmunda japonica is taken out and drained, and the drained osmunda japonica is put into a cold boiled water, a lactic acid activation solution is added into the cold boiled water with an addition amount of the lactic acid activation solution 0.1-0.2 time volume of the cold boiled water, the treated osmunda japonica is fermented at 30-32 DEG C for 7-10 days, a layer of lard and an appropriate amount of edible salt are smeared on the surface of the fermented osmunda japonica, and the treated osmunda japonica is put into a steaming pot to be steamed at a big fire for 50-60 seconds, and the steamed osmunda japonica is vacuum bagged, and the bagged osmunda japonica is cooled to obtain finished products. The finished product of the osmunda japonica prepared by the technology contains no bitter and astringent taste, tastes fresh, and is of high nutritional value.

A cefpodoxime proxetil flavored chewable tablet is prepared from, by weight, 10%-30% of cefpodoxime proxetil, 40%-75% of filler, 1%-10% of a disintegrating agent, 1%-5% of an adhesive, 10%-20% of corrigent and 2%-5% of Eudragit EPO. The Eudragit EPO is used as a granule coating material to realize fluidized bed coating of granules containing the cefpodoxime proxetil, bitter taste is effectively removed for canines chewing the cefpodoxime proxetil flavored chewable tablet, direct contact between the cefpodoxime proxetil and the corrigent is isolated, and stability of the cefpodoxime proxetil is improved evidently. In addition, the cefpodoxime proxetil flavored chewable tablet is high in content uniformly and quick in disintegration and dissolution, and high stability is guaranteed while palatability is improved.

The invention discloses a method for improving bee pollen flavor by using probiotics. The method specifically comprises the following steps: (1) preparing a culture medium suspension by mixing bee pollen and purified water of 1:5-1:3 by weight, wherein the bee pollen has undergone impurity removal and radiation sterilization, and adding L-phenylalanine being 0.1%-0.5% of the culture medium suspension by weight; (2) inoculating Kluyveromyces marxianus, with the inoculation quantity being 1.0x10e6 cfu/g pollen to 1.0x10e7 cfu/g pollen, and cultivation is performed at 28 DEG C to 34 DEG C with input sterile air, wherein the volume of input air is 0.5-0.7 vvm, and the agitation speed is 100-150 rpm, and the culture time is 24-30 h; (3) inoculating Lactobacillus helveticus and Lactobacillus sake, with the inoculation quantity of each being 1.0x10e7 cfu/g pollen to 1.0x10e8 cfu/g pollen, wherein cultivation is performed in anaerobic conditions at 34 DEG C to 38 DEG C for 16-20 h; and (4) using a fermentation product to prepare the bee pollen beverage, or drying the fermentation product into powder to prepare pollen products in other forms. The invention has the following beneficial effects: pollen smell and other unpleasant odor of the bee pollen and the bitter drinking taste of the bee pollen are eliminated,and a pleasant sour and refreshing taste and an attractive rose fragrance are generated.

The invention discloses hami melon compound nutrition powder. A preparation method of the hami melon compound nutrition powder comprises the following steps: selecting hami melon pulp, washing the hami melon pulp, carrying out enzyme deactivation, and carrying out pulp grinding by adopting a colloid mill, thus obtaining fruit pulp; carrying out enzymolysis on the fruit pulp by adopting a compound enzyme, mixing radix et rhizoma veratri, white atractylodes rhizome, herba asari and rhizoma anemarrhenae, smashing the mixed medicinal materials, adding with distilled water, and adding with cellulose for enzymolysis, thus obtaining traditional Chinese medicinal enzymatic hydrolysate; mixing the fruit pulp after the enzymolysis treatment and the traditional Chinese medicinal enzymatic hydrolysate, carrying out sterilization, adding with activated acetic bacteria, carrying out sealed fermentation at the temperature being about 30 DEG C for 20 days; and feeding the fermented mixture into an ageing tank, after 20-25 days of after-ripening ageing, carrying out filtering, and carrying out spray drying to obtain the nutrition powder. The hami melon compound nutrition powder is good in mouthfeel, and has a very good treatment effect for pediatric mycoplasma pneumonia.

The invention discloses a ginkgo nutritious powder, which comprises the following steps: making ginkgo fruit, inactivating enzymes, colloidal grinding, and making pulp; the pulp is enzymolyzed by compound enzymes, and licorice, spatholobus, and uncaria , Chuanwu, and Trichosanthes were mixed and crushed, added distilled water, and then added cellulase for enzymolysis to obtain a traditional Chinese medicine enzymatic solution; mixed the enzymatically treated fruit pulp with the traditional Chinese medicine enzymatic solution, sterilized, and added the activated Acetic acid bacteria, the above filtrate was stirred at 30°C for 20 minutes, then heated to 90°C and kept for 5 minutes, then rapidly cooled to 35-40°C, and homogenized by four homogenizers in turn, and the four homogenizers were homogenized. The pressure of the quality machine is 20 MPa, 55 MPa, 25 MPa and 50 MPa in sequence, and then spray drying is carried out to obtain powdery particles at last. The invention has good taste and good therapeutic effect on oral lichen planus.

The invention discloses a rice wine added with folium mori and qi-regulating pericarpium citri reticulatae. The rice wine is prepared from, by weight, 350-400 part of rice, 18-20 parts of frost folium mori, 1-2 parts of bamboo salt, 3-5 parts of bean dregs, 7-9 parts of spinach freeze-dried powder, 5-7 parts of brassica juncea, 3-4 parts of pericarpium citri reticulatae, 0.6-0.8 parts of tsaoko amomum fruit, 1-1.1 parts of angelica dahurica, 0.25-0.3 part of maltodextrin, 4-5 parts of Mauri yeast and an appropriate amount of water. Auxiliary ingredients such as spinach freeze-dried powder have functions of blood nourishing and hemoslasis, yin astringing and dryness moistening; and added traditional Chinese medicinal herbs such as pericarpium citri reticulatae have efficacy of regulating qi, tonifying spleen, clearing damp and reducing phlegm.

The invention relates to the field of agriculture product processing and specifically relates to a processing method for instant green tea powder. The method comprises the following steps: (1) preparing materials; (2) integrally killing out and crushing; (3) extracting a nutrient solution; (4) filtering; (5) concentrating; (6) forming; and (7) drying. The processing method provided by the invention has a good crushing effect and has the effect of keeping the original tea taste.

The invention discloses a kiwi fruit nutritional powder prepared by enzymolysis. The preparation steps include: selecting kiwi fruit pulp, conducting washing, enzyme inactivation and pulp refining by a colloid mill to obtain fruit paste; conducting compound enzyme enzymolysis on the fruit paste, mixing Centella asiatica, Caloglossa leprieurii, rhizoma pinelliae preparata, Rhododendron micranthum and radix aconite and performing crushing, adding distilled water, then adding cellulose to perform enzymolysis so as to obtain a Chinese medicinal enzymolysis solution; mixing the enzymolysis treated pulp paste and the Chinese medicinal enzymolysis solution, conducting sterilization, then adding activated acetic acid bacteria to conduct sealed fermentation at about 30DEG C; sending the fermented mixture into an ageing tank, carrying out after-ripening ageing for 20-25d, performing filtering, stirring the fruit vinegar solution at 30DEG C for 20min, then raising the temperature to 90DEG C and maintaining the state for 5min, then conducting cooling rapidly to 35-40DEG C, carrying out homogenizing by 4 homogenizers in order, and then performing spray drying, thus finally obtaining powdery particles. The kiwi fruit nutritional powder prepared by the method has good taste, and can achieve very good therapeutic effect in alleviating chronic cholecystitis.

The invention discloses a processing method of instant Osmunda japonica. The processing method includes: processing the Osmunda japonica at high temperature and low temperature for 30 minutes, heating in clear water until boiling is achieved, fishing out after 30-40 seconds, soaking in a sodium chloride solution, soaking in a vitamin C and tyrosine solution, soaking in a solution prepared by calcium lactate, orange juice, honey, sodium chloride and water, irradiating with light, and sterilizing an packaging. Compared with the prior art, the processing method has the advantages that the method is simple and easy to operate, the nutrition of the Osmunda japonica is protected comprehensively, the crispness of the Osmunda japonica is kept quite evidently, the crispness of the Osmunda japonica is increased to a certain degree, excessive crispness of the Osmunda japonica is avoided, the taste of the Osmunda japonica is unaffected, the bitter taste of the Osmunda japonica can be removed to further improve the taste of the Osmunda japonica, the nutritional value of the Osmunda japonica can be improved to a certain degree by the method, and the processed Osmunda japonica is healthy and convenient to eat.

The present invention relates to the field of food, and more particularly relates to a pomelo tea making method comprising the following steps: a. washing pomelos, and removing pomelo peel; b. separating surface skin and white flesh of the pomelo peel; c. cutting the surface skin into thin filaments, and cutting the white flesh into fragments; d. putting water and rock sugar into a pot, heating, when the water is boiled, putting the pomelo surface skin thin filaments into the pot for cooking for about 10; e. putting the white flesh fragments into the pot, and continuing heating until the water is consumed to dry; and f. drawing the pomelo surface skin and the white flesh out, placing for cooling, adding a suitable amount of honey to obtain pomelo tea. According to the method, nutrients of the pomelo surface skin can be fully retained, and bitter taste of the pomelo surface skin can be effectively removed, so that the pomelo tea is better in taste, and the production method is simple.

The invention discloses a cordyceps sinensis folium mori rice wine. The cordyceps sinensis folium mori rice wine is prepared from, by weight, 350-400 parts of rice, 18-20 parts of frost folium mori, 7-8 parts of cola, 5-6 parts of exocarpium benincasae, 6-7 parts of tomatoes, 5-6 parts of Petasites tatewakianus Kitam, 3-4 parts of cordyceps sinensis, 1-1.2 parts of nacre mother of pearl, 1.2-1.4 parts of sophora flowers, 1-1.2 parts of Codonopsis pilosula, 0.25-0.3 part of maltodextrin, 4-5 parts of Marley yeast and a proper amount of water. The cordyceps sinensis folium mori rice wine has the effects of losing weight, allaying tiredness and improving appetite due to the adoption of auxiliary materials like the tomatoes, improves the function of digesting protein, and has the effects of enhancing immunity of the human body and nourishing the liver and the kidney due to the adoption of Chinese herbal medicine such as cordyceps sinensis.

The invention provides a clausena lansium fruit solid beverage with a spleen and stomach strengthening effect and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps that clausena lansium fruits are cleaned; the clausena lansium fruits are pre-frozen; vacuum freeze drying is carried out on the clausena lansium fruits; and the clausena lansium fruits are crushed to obtain clausena lansium fruit powder with the fineness of 150-200 meshes. A making method of the clausena lansium enzyme powder comprises the steps that a, primary fermentation is carried out; b, secondary fermentation and vacuum freeze drying are carried out; enzymolysis is carried out on the crude clausena lansium enzyme; raw materials and ingredients are blended, wherein the ingredients are prepared from the following components in parts by weight: 48-58 parts of the clausena lansium enzyme powder, 35-45 parts of gomuti palm powder, 10-18 parts of Chinese yam powder, 3-10 parts of poria cocos powder, 4-12 parts of coix seed powder, 0.5-3 parts of mogroside, 0.2-1 part of carrageenan and 0.2-1 part of ascorbic acid; uniformly mixing is carried out , and packaging is carried out to obtain the clausena lansium fruit solid beverage. The obtained clausena lansium fruit solid beverage is high in nutritional value, has a good health-care effect, is fragrant and sweet in taste, is free of bitter taste, is easy to brew and is not prone to caking.

The invention provides a heath care wine, and a preparation method thereof. According to the preparation method, glutinous rice, walnut kernel, and tartary buckwheat are taken as grain raw materials,glutinous rice hull, walnut shell, and tartary buckwheat hull are taken as hull raw materials, mutual cooperation of the raw materials is adopted, so that health care effect is improved, the bitter and astringent mouthfeel of the hull raw materials is eliminated, waste is changed into valuables, hull raw material utilization rate is increased, the obtained health care wine is rich in a plurality of amino acids and anti-oxidant active substances, is capable of relaxing muscles and tendons and promoting blood circulation, reliving fatigue, improving human immunity, and delaying skin aging. The preparation method is capable of realizing mutual cooperation of Daqu with after-run, so that wine quality is improved, and wine yield is increased; wine collection is carried out different temperatureand pressure conditions, the bitter and astringent substances capable of influencing mouthfeel in wine are removed, wine purity and fragrant smell are improved; in the cellaring process, the externalparts of terrines are covered with vinasse to improve wine quality further. The health care wine yield is high, the nutrients are abundant, the color is transparent, the solid substance content is low, and the mouthfeel is mellow and thick.

The invention discloses a cantaloupe nutrient powder prepared by enzymatic hydrolysis, which comprises the following steps: selecting cantaloupe pulp, cleaning, deactivating enzymes, colloid grinding, and making pulp; the pulp is enzymolyzed with compound enzymes, and veratrum, Asarum and Anemarrhena are mixed and crushed, distilled water is added, and cellulase is added for enzymolysis to obtain a traditional Chinese medicine enzymatic solution; the enzymatically treated fruit pulp and traditional Chinese medicine enzymatic solution are mixed, sterilized, and activated Acetic acid bacteria, sealed fermentation; the fermented mixture is sent to the aging tank, the above liquid is stirred at 30°C for 20 minutes, then heated to 90°C, then rapidly cooled to 35‑40°C, and passed through four homogenizers in sequence For homogenization, the pressures of the four homogenizers are 20 MPa, 55 MPa, 25 MPa and 35 MPa in turn, and then spray drying is carried out to obtain powdery particles at last. The invention has good taste and good curative effect on treating children with mycoplasma pneumonia.