167results about How to "Retain flavor substances" patented technology

The utility model relates to jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent and a process of same, and belongs to the technical field of deep processing of vegetable and food bioscience. Lactobacillus brevis is adopted to be developed into high-density lactobacillus brevis leavening agent (the total number of bacterial colonies reaches 109 / ml); and the jerusalem artichoke pickle is produced by utilizing a direct-vat-set leavening process, so that a modern bioprocess technology of producing high-quality jerusalem artichoke pickle quickly is formed and achieved. The invention has a simple technological process and is easy to operate; compared with a conventional leavening process, the direct-vat-set leavening process has the advantages that the operation procedure is simplified, the production cost is reduced, and the nutritional ingredient and flavor substance of the jerusalem artichoke can be kept furthest at the same time; the jerusalem artichoke pickle is crispy, tasty, refreshing, and nourishing, and is a probiotic health product applicable to all ages. The invention is a green natural, safe and healthful production process and technology.

The invention discloses a preparing method for pomelo wine. According to the method, water, sugar, honey, acid, pectinase, yeast cell wall, nutrimental agents and yeast are added into a crushed pomelo and mixed uniformly to be fermented at the temperature of about 18 DEG C, an odor absorber is added when the alcoholic strength is about 6% vol, after fermentation is finished, wine liquid is taken and stored in the environment with the temperature of about 2 DEG C, wine sediment is removed after 60 days, then the wine liquid is stored for about 90 days, then the wine liquid is placed in the environment with the temperature of about minus 4 DEG C for 3 days, clarification is carried out, and the wine liquid is filtered and sterilized after being placed in the environment with the temperature of about minus 4 DEG C for 4 days. According to the method, the skin can also be fermented for generating the pomelo wine, the inhibiting effect on the fermenting effect from special ingredients in the pomelo skin is overcome, and the pomelo wine with the special taste can be brewed, and has the dense lemon scent; the way of adding the odor absorber to the special fermenting process is fished out, bitterness of the pomelo can be covered up, flavor compounds in the pomelo wine are effectively preserved, the scent of the pomelo wine is more complex, and the mouthfeel is enhanced.

The present invention provides a method for preparing an enzyme beverage with apples. According to the present invention, apples are adopted as a main fermentation raw material, raw honey and Bainianshangshui provided by Wuxi Bainianshangshui beverage Ltd. are added, honey source bacteria, Lactobacillus casei and Lactobacillus plantarum are adopted as fermenting strains, the fermenting bacterial liquid is added to the fermenting system according to a volume ratio of the fermenting bacterial liquid to the fermenting raw liquid of 1-5%, the fermenting temperature is 25-35 DEG C, the fermenting pH value is 5.0-8.0, and the fermenting time is about 10 d, such that the apple enzyme health beverage is produced. According to the present invention, the fermenting is complete, such that a variety of enzymes, vitamins, amino acids and trace elements are completely released, the product has characteristics of apple flavor and unique flavor of nature honey, the traditional fermentation technology is used, and the method belongs to the technical field of biological engineering.

The invention provides a highly clear and instant psidiumguajava tea and a preparation process, wherein the tea is produced by mainly adopting fresh or dried young fruit psidiumguajava as a raw material, and has characteristics of convenient production and taking, high safety and no toxic-side effect. According to the present invention, the fresh or dried young fruit psidiumguajava is mainly adopted as the raw material, and cleaning, grinding, ultrasonic enhanced solvent extraction, concentration, purity removing, membrane separation and enrichment, paste forming, spray drying and granulation are performed to obtain the instant psidiumguajava tea; compared with the previous psidiumguajava tea product, the product of the present invention and the preparation process thereof have the following characteristics that: the psidiumguajava fruit, especially the young fruit discarded in the production process is adopted as the raw material to change waste into treasure and obtain the instant psidiumguajava tea product; the psidiumguajava young fruit water extract has a good clinical blood sugar lowering effect, and the preparation process has characteristics of high product yield, low preparation cost, more flavor substance maintaining, and the like; and the highly clear and instant psidiumguajava tea has characteristics of convenient taking, high nutrition and high active ingredient content.

The invention discloses an apple vinegar fermentation production method. The apple vinegar fermentation production method comprises the steps that apple pulp is crushed and pulped into pulp with the granularity of 0.5-3 mm, then the pulp is subjected to alcohol fermentation, and yeast is kept after completion of alcohol fermentation to perform direct liquid acetic fermentation so as to obtain apple vinegar. The production efficiency and the raw material utilization ratio are high, the product flavor substance loss is reduced, and the obtained apple vinegar is strong in fruity flavor and rich in nutrition.

The invention relates to a method for preparing condensed cheese powder by rapid fermentation. The preparation steps include that (1) milk powder is taken as the raw material, and cooled to room temperature after sterilization; (2) microbiological culture is put into the milk powder; (3) enzyme preparation and supplementary materials are added; (4) the zymolyte product is embedded by embedding materials and emulsifier; (5) the embedded product is dried to make flour, thereby, the condensed cheese powder is achieved. The invention has the advantages of reasonable production process and easy operation; the production process is simplified and the production cycle is shortened, the flavor of cheese powder is enhanced, and high quality is ensured. The invention is a production method applicable to the modern large-scale production of novel cheese powder products.

A processing method of a sugarcane juice solid beverage comprises the following steps: filtering a sugarcane juice by allowing the sugarcane juice to sequentially go through a drum sieve and a curved sieve in order to obtain a coarse filtration sugarcane juice; heating the coarse filtration sugarcane juice to 90-100DEG C, maintaining the temperature for 1-2min, and rapidly cooling to obtain an enzyme killed sugarcane juice; carrying out ultrafiltration clarification on the enzyme killed sugarcane juice by adopting a multistage ceramic membrane ultrafiltration system with the membrane aperture of 0.02-0.10[mu]m; carrying out evaporative concentration on the clarified sugarcane juice to obtain a sugarcane juice concentrate; sending the sugarcane juice concentrate to a vacuum sugar boiling pan, and carrying out further evaporative concentration to obtain a massecuite; and stirring the massecuite until caster sugar appears, pouring the massecuite into a die, cooling to room temperature, cutting to form blocks, drying, and packaging to obtain a finished product. The sugarcane juice solid beverage prepared in the invention can be instantly drunk after dissolution in hot water, and the dissolved solid beverage has cleared and transparent color, rich fragrance and sweet and tasty taste, and well maintains the original nutritional components and flavor substances of sugarcane.

The invention relates to a preparation method of instant, full-sweet-potato micro powder, comprising the steps of cleaning fresh sweet potatoes, adding color protective solution to perform color protection and beating, pumping sweet potato solution in the cylinder drier to dry in pasting, and ultramicro-smashing sweet potato shreds shredded by blades to obtain the product. The method is easy to operate, and suitable for industrial scale production with low cost. The obtained product is featured with good physical behaviour, high nutrition, easy digestion, and good taste, solubility to cold and hot water, and wide use as additive in the field of foods or health-care products.

The invention relates to acid mustard and a processing method of acid mustard sauce. The acid mustard is prepared by cleaning an acid mustard semi-finished product which is primarily pickled and fermented by brine and clear water, and then sealing; taking out the cleaned acid mustard semi-finished product, evenly mixing fresh ginger into the acid mustard semi-finished product, adjusting the concentration of table salt, sealing, and pickling and fermenting for a second time; after that, cooling to low temperature, taking out the product and cutting; and mixing the cut material with clear water, feeding ethylene diamine tetraacetic acid disodium and citric acid, sealing, and sterilizing for a short time at the low temperature. The acid mustard sauce is prepared by cooling the acid mustard semi-finished product which is cleaned as well as pickled and fermented twice, cutting into small pieces, carrying out low-temperature superfine grinding and then sealing, and sterilizing for a short time at the low temperature. The acid mustard produced by the method is light yellow in color, strong in taste, rich in fragrance, clear in soup and long in storage period; the acid mustard sauce is fine and smooth in mouthfeel, strong in taste, rich in fragrance and long in storage period.

The invention discloses a method for preparing purple sweet potato spray-dried powder, belonging to the technical field of intensive processing and production of agricultural products. The method comprises the following steps: selecting fresh purple sweet potatoes with no serious damage caused by plant diseases and insect pests; cleaning the purple sweet potatoes with water; peeling off and slicing the purple sweet potatoes with thickness of 2-4mm; carrying out hot iron with steam for 2-3min; beating the purple sweet potato slices with water by mass ratio of 12:88 and transmitting the mixture to a colloid mill for colloid milling twice; regulating the pH value of the purple sweet potato serosity to be 6.0-6.5; adding intermediate temperature alpha-amylase or heat-resistant alpha-amylase which accounts for 0.05-0.5% of the weight of the fresh sweet potatoes; stirring, preserving the temperature for 60-80min and carrying out enzyme denaturalixation; regulating the pH value of the purple sweet potato serosity after enzymolysis to be the initial value; and carrying out spray-drying with air inlet temperature of 120-180 DEG C and air outlet temperature of 50-90 DEG C. In the invention, starch in the purple sweet potatoes is decomposed into glucose maltose and other reducing sugars, thereby helping spray-drying competition, improving product mouthfeel and widening product application range.

The invention provides a sulfur-dioxide-free full juice fermented orange wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of making the juice turbid and making the pulp resist oxidation, adjusting the acidity of the juice and neutralizing bitter precursor substances, making the juice resist bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base, fining and blending the aged wine base and adjusting the taste of the aged wine base, wherein the juice comprises essential oil, calcium oil and bitter substances. The orange wine has the beneficial effects that an innovative process of replacing SO2 with a composite of non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan and the like is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the navel orange wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

The invention discloses a superhigh-pressure fresh keeping method for fresh rosa roxburghii. The superhigh-pressure fresh keeping method comprises the following steps of cleaning the rosa roxburghii: cleaning the rosa roxburghii with ultrasound high-pressure water cleaning equipment for 15-25 minutes; removing stabs of the rosa roxburghii: removing the external stabs of the rosa roxburghii fruits with a rotary mill; weighing the rosa roxburghii and loading the rosa roxburghii in bags: based on the unit of 3-8 kilograms of the rosa roxburghii in each bag, loading the rosa roxburghii in HDPE bags; injecting water for vacuum sealing: injecting reverse osmosis water to the HDPE bags loaded with the rosa roxburghii, and performing vacuum sealing to form rosa roxburghii water bags; using a superhigh-pressure processing technique, putting the rosa roxburghii water bags in a processing container of a high-pressure processing machine, and applying stationary liquid pressure of 100-800MPa, wherein the processing time is 5-10 minutes; and taking out the processed rosa roxburghii water bags, and preserving the rosa roxburghii water bags under normal atmospheric temperature. According to the superhigh-pressure fresh keeping method disclosed by the invention, the original flavor and the nutrient value can be maintained, the refrigeration and circulation shelf life can be prolonged, and the superhigh-pressure fresh keeping method has the same food safety grade as a conventional thermization method, and maintains the characteristics of flavor and the like.

The invention relates to a brewing technology for cherry wine and belongs to the technical field of wine brewing. The brewing technology comprises the following steps: picking cherries; cleaning and drying; removing stems and kernels; breaking; fermenting; filtering, thereby obtaining cherry wine, wherein in the step of fermenting, cherry juice is added into a fermentation tank; yeast is added; the fermenting starting temperature is controlled at 18-20 DEG C; after starting to ferment for 72 hours, cherry brandy is added till the alcoholic strength is 8-11% voL; sugar is remained and fermentation is interrupted; mixing the cherry brandy with the yeast for 30 days and then separating, thereby obtaining the raw cherry wine; the temperature is controlled at 8-10 DEG C; standing is performed for 58-62 days and centrifugal treatment is performed; and filtering is performed, thereby obtaining the cherry wine. The cherry wine brewed according to the brewing technology is complete and balanced in nutrition and wine body, pure in taste, and rich in fragrance and can meet the requirements of consumers at different levels.

The present invention provides a method for preparing a health beverage through mulberry fermentation. The process characteristics are that mulberry is adopted as a main raw material, Bacillus amyloliquefaciens H47 preserved in China Center for Type Culture Collection on June 29, 2013 and having the preservation number of CCTCC M 2013283 and lactic acid bacteria are adopted as fermentation strains, mulberry, raw honey and purified water added according to a volume ratio of the mulberry to the raw honey to the purified water of 2-5:1-3:7-2, uniform mixing is performed to prepare a mulberry fermentation raw liquid, a honey source bacterial and lactic acid bacterial seed liquid is inoculated into the mulberry fermentation raw liquid according to a ratio of 1-5%, fermentation is performed for 6-14 d at a temperature of 25-35 DEG C under the pH value of 5.0-8.0 to obtain a mulberry enzyme beverage crude product, coarse filtration is performed with a 20-32 mesh filtration sieve to primarily filter out large particle residue, and fine filtration is performed with a 80-100 mesh filtration sieve to further filter out small particle residue to make the liquid present the clear state so as to obtain the mulberry enzyme health beverage finished product.

The invention discloses a processing device for a sugarcane juice solid drink. The processing device comprises sugarcane juice rough filtration equipment, a first heat exchanger, a second heat exchanger, multistage ceramic membrane ultrafiltration equipment, falling-film three-effect vacuum evaporation equipment, vacuum concentration equipment and drying-forming equipment, wherein the sugarcane juice rough filtration equipment comprises a drum sieve, a curved sieve and a roughly filtrated sugarcane juice storage box; a clarified sugarcane juice box is connected between the multistage ceramic membrane ultrafiltration equipment and the falling-film three-effect vacuum evaporation equipment; the falling-film three-effect vacuum evaporation equipment comprises a falling-film first-effect vacuum evaporation tank, a falling-film second-effect vacuum evaporation tank and a falling-film third-effect vacuum evaporation tank; a sugarcane slurry box is connected between the falling-film three-effect vacuum evaporation equipment and the vacuum concentration equipment; the vacuum concentration equipment comprises a sugarcane boiling tank and a water jet condenser. The sugarcane juice solid drink prepared by the processing device disclosed by the invention can be drunk after being dissolved with hot water, is clear and transparent in colour, strong in fragrance, and fresh, sweet and delicious in taste, as well as keeps the original nutritional ingredients and flavour substances of the sugarcane well.

The invention discloses a preparing method of seed-melon full powder. The preparing method comprises the steps that seeds and peel of a seed melon are removed; ascorbic acid solutions or citric acid solutions or mixed solutions of ascorbic acid and citric acid are heated to 90-100 DEG C, melon slices are placed in the heated mixed solutions for color protection and precooking for 3-5 min; after cooling, the seed-melon puree is obtained through pulping; an abrasive disk gap is adjusted to be 20-50 microns for glue abrading; 3%-10% of isomaltooligosacharide, 0.05%-0.2% of citric acid, 30%-60% of maltodextrin of soluble solid in material liquid and 3%-10% of honey are added into the solutions to be stirred; mixed puree liquid is pressed by 25-40 Mpa for homogeneity; pasteurization is adopted, and when the pasteurization time is 10-15 min, the pasteurization temperature is 60-70 DEG C; a spray dryer is adopted for drying, and the condition is that the air inlet temperature is 170-180 DEG C, the exhaust air temperature is 78-87 DEG C, and the water content of dried materials is equal to or lower than 5%, and therefore the seed-melon full powder is prepared.

The invention discloses high-quality soybean milk powder as well as a making method and application thereof. The making method of the high-quality soybean milk powder comprises the following steps: (1) performing wet-method peeling; (2) performing enzyme-method pulping; (3) performing countercurrent extraction so as to obtain soybean dreg oligosaccharide and proteins; (4) boiling soybean milk, andconcentrating the soybean milk; (5) performing milk mixing; and (6) performing spray drying, wherein the raw materials of the making method comprise one or more of soybeans, black beans, red beans, mung beans, peas and other beans. The soybean milk powder prepared by using the making method disclosed by the invention has relatively high contents of water-soluble dietary fibers and proteins and isrich in nutrition, good in storage stability, thick in soybean fragrance after brewing and free of soybean smell.

The invention discloses yellow peach ferment beverage and a preparation method. The method comprises the following steps: juicing yellow peaches, filtering juice, mixing the juice and purified water, adding glucose in an amount which is 3 percent of the total weight of an obtained raw material mixture into the raw material mixture, then regulating the pH to 6.0 to 7.0, performing sterilization, inoculating an obtained fermentation feed solution according to an inoculation amount of 1x104 to 1x107cfu / mL by adopting lactobacillus casei C2008 as a fermentation strain, performing fermentation for 24 to 80h to obtain ferment liquor under the condition that the temperature is controlled to be 30 to 45 DEG C, sequentially adding 40 to 80 grams of sucrose, 5 to 10 grams of a citric acid and 2 to 4 grams of carboxymethyl cellulose sodium into every liter of the ferment liquor, performing sterilization for 20min at 121 DEG C after uniform mixing, and performing canning to obtain the yellow peach ferment beverage. Compared with yellow peach beverage obtained by natural fermentation, the obtained yellow peach ferment beverage has the advantages that the specific enzyme activity of SOD is improved by 30 percent, and the antioxidant activity index is averagely improved by 40 percent.

The invention discloses functional dried minced chicken and a preparation method thereof. The functional dried minced chicken is characterized in that chicken bones are added into dried chicken slices in the forms of chicken bone nutrient emulsion and superfinely crushed chicken bone meal and accessory materials like oat dietary fiber, fresh egg yolk, anhydrous mycose, composite phosphate and the like are added. The preparation method comprises the following steps: (1) preparation of chicken bone enzymatic hydrolysis liquid; (2) preparation of secondary extraction chicken bone nutrient liquid; (3) preparation of chicken bone emulsion; (4) preparation of superfinely crushed chicken bone meal; and (5) preparation of dried minced chicken. The invention has the following advantages: the functional dried minced chicken has rich and balancing nutrients, fine and smooth meat quality, rich flavor, abundant dietary fiber and certain functionality; no essence, pigment or color fixative is added; minced chicken and chicken bones are used as raw materials for processing of the dried minced chicken, so product cost is substantially reduced and added values of by-products of chicken processing are increased; moreover, the preparation method realizes comprehensive and effective utilization and zero waste of chicken bones.

The invention discloses a Saccharomyces cerevisiae strain low in higher alcohol yield and a building method thereof and belongs to the technical field of bioengineering. The Saccharomyces cerevisiae strain is built by regulating the biotin synthesis route of Saccharomyces cerevisiae and knocking out the gene complete sequence of precursor substances, capable of promoting Saccharomyces cerevisiae biotin synthesis, in an original Saccharomyces cerevisiae strain, and the specific genes are a BIO3 gene for encoding 7,8-diamino-pelargonic acid aminotransferase and a BIO5 gene for encoding 8-amino-7-ethyl oxopelargonate carrier protein. After the Saccharomyces cerevisiae strain is fermented in a fermentation culture medium using wheat as the raw material, and the total higher alcohol generationquantity of the Saccharomyces cerevisiae strain is lowered by 16.85% and 23.55% as compared with that of the parent strain; the strain is good in fermentation performance and growth performance, and the condition that the growth performance of the recombinant strain is affected or other conditions can be avoided.

The invention relates to highland barley and pea nutrition powder. The highland barley and pea nutrition powder comprises three types of products: an original taste type product, a sweet sugar-containing type product and a sweet sugar-free type product. The formulas are respectively as follows: (1) the original taste type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds and 21-28 parts of maltodextrin; (2) the sweet sugar-containing type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 2-4 parts of maltodextrin and 20-24 parts of white granulated sugar or brown granulated sugar; and (3) the sweet sugar-free type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 21-28 parts of the maltodextrin, 0.04-0.10 part of a sweetening agent; and the parts are mass parts. A preparation method of the nutrition powder mainly comprises the steps of curing materials, crushing and mixing.

The invention relates to a tea product production technology, and belongs to the technical field of tea extract product production. The tea product production technology aims at achieving the technical purposes of improving tea leaf extraction efficiency, guaranteeing health of tea products and retaining aroma substances of tea leaves to the maximum degree. According to the technical scheme, the technology includes the following steps of crushing, multifunctional extraction, separation and purification and low-temperature concentration. A tea leaf extraction concentrated solution obtained after low-temperature concentration can be made into instant tea powder through freeze-drying and can also be made into a tea concentrated solution through cold aseptic filling; pot group extraction and supercritical extraction are combined in the step of multifunctional extraction, aroma recovery is performed in pot group extraction, and recovered aroma substances can be directly added into the tea leaf extraction concentrated solution in a backfilling mode and can also be made into liquid tea essence in a freeze-drying mode to be added into the tea leaf extraction concentrated solution, so that the flavor substances in the tea leaf extraction solution are retained to the maximum degree, the color, aroma, taste and other characteristics of tea are fully maintained, and the problem that tea leaf extract products are insufficient in aroma is effectively solved.

The invention provides a method for parallel production of sugarcane concentrated juice and sugarcane drinking water by multi-stage films. The method comprises the steps as follows: enabling sugarcanes to be subject to blanching enzyme deactivation, pressing and juice extracting and crude filtering sequentially, to obtain crudely filtered sugarcane juice; ultra-filtering and cleaning the crudely filtered sugarcane juice by a first ceramic film to obtain clear sugarcane juice; concentrating the clear sugarcane juice by an organic nano-filtration film to obtain a nano-filter clear solution and a nano-filter concentrated solution; ultra-filtering the nano-filter concentrated solution by a second ceramic film, sterilizing and filling sterilely to obtain the sugarcane concentrated juice; purifying the nano-filter clear solution by an organic reverse osmosis film to obtain a reverse osmosis clear solution; ultra-filtering and sterilizing the reverse osmosis clear solution by a third ceramic film, and filling sterilely to obtain the sugarcane drinking water. Based on the integration of film process separation, concentration, cold sterilizing and other functions, the high-quality sugarcane concentrated juice and sugarcane drinking water are produced in parallel with sugarcanes as a raw material, and the optimization of products and comprehensive utilization of sugarcane resource are prompted.

The invention discloses a production method of linseed oil as well as a vacuum low-temperature pressing device of the linseed oil. The production method comprises the following steps: A, unshelling linseeds by ultrahigh-pressure equipment and performing separation by using a high-speed rotating fan; B, performing pretreatment curing on linseed kernels by a high-pressure electric field; C, puttingthe linseed kernels into a crushing machine and crushing to obtain coarse-grained linseed kernels; D, performing ultrasonic treatment on the coarse-grained linseed kernels by using an ultrasonic chamber to obtain to-be-pressed raw materials; E, performing vacuum low-temperature pressing on the to-be-pressed raw materials into oil to obtain refined clean linseed oil; F, protecting and storing the linseed oil by using inert gas high-purity nitrogen. Through treatment by physical processes such as ultrahigh-pressure technology unshelling, high-pressure pulse electric field pretreatment, crushing,ultrasonic retreatment and vacuum low-temperature pressing, the oil pressing time is shortened, the oil yield is increased, and the obtained linseed oil retains the specific active substances such aslinolenic acid and vitamin E of the linseeds, is free of pollution and has high safety and high oil product quality.

The invention discloses a shiitake mushroom sauce, and a preparation method thereof. According to the preparation method, shiitake mushroom is taken as a combination raw material, is subjected to pelletizing, and is subjected to mixing, canning, sterilizing, and cooling with other ingredients. The formula of the shiitake mushroom sauce is scientific and reasonable; the preparation method is simple; shiitake mushroom sauce flavor is improved; the optimal rehydration conditions and the reasonable composite crispness-keeping liquid ratio of the preparation method are capable of ensuring the excellent palatability of shiitake mushroom, and improving shiitake mushroom sauce mouthfeel; low temperature treatment of shiitake mushroom is capable of maintaining nutrients in shiitake mushroom stem such as proteins, amino acids, and trace elements, improving the toughness and chewiness of shiitake mushroom; and appropriate salt / sugar ratio is capable of inhibiting generation of microorganisms, and prolonging self life.

The invention discloses a production technology of low-salt dried small shrimps. The invention belongs to the field of foodstuff processing. The technology comprises main steps of washing, steaming, vacuum drying, and vacuum packaging. According to the invention, a sectioned salting method is adopted, namely separated steps of steaming salting and drying salting are carried out. Salt content of the dried small shrimps is controlled, such that a low salt (wherein a salt content is lower than 5%) purpose is achieved. The vacuum dying technology is adopted. Small shrimps are uniformly spread, and are subject to vacuum drying under a temperature of 55-60 DEG C for 25-30min; salt water with a mass percentage concentration of 1-2% is uniformly sprayed onto the surface of the dried small shrimps; the dried small shrimps are subject to vacuum drying under a temperature of 70-75 DEG C for 15-20min, wherein a vacuum degree is 0.04-0.05MPa; the dried small shrimps are filled in a high-barrier and low-air-permeability packaging material, and is subject to vacuum packaging. According to the invention, the prepared dried small shrimps are advantaged in low salt, good plumpness, fleshy fullness, low nutrient loss, and low head breakage rate, and the like. Therefore, the dried small shrimps have relatively large application and popularization values.

The invention relates to a preparation method of peeled and deodorized green bean whole powder. The preparation method comprises the following steps of: (1) pretreating raw materials; (2) peeling green beans; (3) protecting color and deodorizing; (4) conducting primary drying; (5) crushing and sieving; and (6) conducting secondary drying. According to the tomato blanching and peeling combined method, tomato skin is effectively removed, the taste of the product is improved, and a good color protection effect on tomatoes is achieved through blanching. Compared with a traditional method for preparing the green bean powder, the method disclosed by the invention saves energy without the processes of precooking, cooking and the like. And the drying temperature and the like are low, so that the color of the green bean powder is slightly damaged in the product drying process, the loss of nutrient substances is less, and the original taste and nutrient substances of the green beans are maintained to the maximum extent. And the operation process is simple and suitable for industrial large-scale production.

The invention discloses a lily tremella granular beverage and a preparation method thereof. The lily tremella granular beverage is prepared from drinking purified water, a sweetener, concentrated pear juice, white fungus, lily, agar, citric acid and edible essence. The preparation process steps of the lily tremella granule beverage mainly include material preparation, pretreatment, softening, blending and posttreatment. The lily tremella granule beverage obtained in the present invention has the effects of nourishing yin and nourishing the lungs, moistening the intestines and laxative, and is especially suitable for drinking by people with yin deficiency and constipation; the preparation method of the lily tremella granule beverage provided by the present invention is simple to operate and requires less equipment , low cost and suitable for industrialized mass production.

The invention discloses Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and a processing method thereof. The processing method comprises the following steps: (1) screening Chinese wampee leaves and Chinese wampee fruits; (2) preparing fermented juice; (3) performing early-stage separated fermentation; (4) performing later mixed fermentation; (5) performing aging; and (6) preparing a finished product. By adopting the method, Chinese wampee leaves and Chinese wampee fruits are mixed to make fermented wine for the first time, and the key problems of juice preparation, enzyme treatment, early-stage separated fermentation, later mixed fermentation, filtering and the like are mainly solved. High-temperature treatment is avoided in the whole process, so that on the basis that the quality of fermented wine is ensured, flavor substances and active components in the Chinese wampee leaves and the Chinese wampee fruits are not damaged. Wine residues are maintained in a fermentation system all the time, so that the faint scent of the Chinese wampee leaves, the fruit fregrnace of the Chinese wampee fruits and the special fragrance of fermented wine are generated; and meanwhile, antioxidation active substances in raw materials are maintained, and the fruit wine has the effects of invigorating the stomach and removing food retention, circulating qi and relieving pain, quenching cough and relieving asthma and the like.

The invention discloses a low-yield higher-alcohol beer yeast strain and a construction method thereof, and belongs to the technical field of bioengineering. The low-yield higher-alcohol beer yeast strain is obtained by knocking out a key regulation factor GAT1 gene weight sequence of a beer yeast nitrogen decomposition metabolic inhibition gene transcription. After the low-yield higher-alcohol beer yeast strain is fermented in a fermentation culture medium with wheat as the raw material, the total amount of higher alcohol of a parent strain is reduced by 21.42%. The strain has good fermentation performance and growth performance, and does not affect the growth performance or other conditions of a recombinant strain.