42results about How to "Same taste" patented technology

The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of:a) Ultrafiltration of original milk to obtain a first permeate and a first retentate;b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate;c) Mixing said first retentate with said second permeate to obtain a mixture; andd) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk.The process provides a lactose-free product with the taste of the original milk.

The invention discloses an intelligent Chinese meal cooking device special for frying and a cooking method thereof, and relates to an intelligent Chinese meal cooking device and a cooking method thereof, which can solve the problem that standard production of the meal cannot be realized by the prior art. The key points of the technical scheme provided by the invention are that the intelligent Chinese meal cooking device comprises a master control module, a container temperature detection unit, a driving temperature detection unit, a clock control unit and a power control unit, wherein an input end of the driving control unit, an output end of the container temperature detection unit, an output end of the driving temperature detection unit, the clock control unit and the power control unit are all electrically connected with the master control module; an output end of the driving control unit is electrically connected with a control end of heating equipment; a detection end of the power control unit is electrically connected with an excitation coil; a monitoring end of the driving temperature detection unit is butted against the driving control unit; and a monitoring end of the container temperature detection unit is butted against a container. According to the cooking device and the cooking method, cooking of various combined Chinese meal processes can be realized to perform standard production and commercial application of the meals, and the cooking device and the cooking method are low in investment and easy to implement.

The invention relates to a method for producing coarse cereals rice by extruding a double screw, wherein, the coarse cereals rice takes five cereals as raw materials. The method comprises the following steps: pretreating the raw materials, stirring the raw materials in a mixing way, extruding and curing the raw materials at one time with a double screw extruder and a double screw extruding technology; graining and shaping the raw materials; drying the raw materials; and cooling the raw materials, etc. The coarse cereals rice absolutely takes five cereals as raw materials without any additivesand ancillary materials. The coarse cereals rice has various external shapes according to requirements, has a compact structure without the need for polishing, stable quality, good edible quality, balanced nutrition and strong health function, is free of cleaning and convenient, can be stored for a long time, has good heat stability when being cooked, and can be eaten as staple food as the commonrice. The invention has the advantages of high production, continuous production process which is especially suitable for large-scale industrialization production, stable product quality, low cost, small production floor space, etc.

The invention relates to a multi-purpose vegetable shredding device, which comprises a base and a shredding cylinder, the interior of the shredding cylinder is hollow and a feed port is arranged on the left end surface, and a pushing arm is arranged in the shredding cylinder, and the pushing arm includes Radial rod and axial rod, the radial rod is rotatably connected to the center of the right end face of the shredding drum, the axial rod is connected to the end of the radial rod and close to the inner wall of the shredding drum circumference, and the outside of the right end face of the shredding drum is provided with a drive radial The hand wheel that the rod rotates; a group of shredding knife assemblies protruding inwards are arranged on the circumferential inner wall of the shredding cylinder. There is a cross-cutting blade, the edge of the cross-cutting blade close to the shredding knife assembly is an axial blade, and there is a wire outlet on the circumferential wall of the shredding cylinder between the cross-cutting blade and the shredding knife assembly, the structure is simple, and the The operator's technical requirements are low, and the cut surface of the shredded vegetables is smooth, which has the same edible taste as shredded by hand.

Disclosed are a beverage brewing method and system, and a beverage maker using the same. The beverage brewing method implemented via a beverage brewing system includes the steps of setting multiple brewing parameters; reading an identification code of a beverage brewing material to generate an identification message; confirming the identification message indicates a brewing parameter that is a valid data and choosing one brewing parameter that corresponds to the identification message to generate a matched brewing parameter; downloading the matched brewing parameter to form a brewing implementation parameter for brewing the beverage brewing material; and forming a feedback message in the brewing process to change the matched brewing parameter into an invalid data to prevent repeated brewing of the beverage brewing material. Therefore, once a selected beverage brewing material has been brewed, the brewing parameter corresponding thereto will be changed into an invalid data and the samebeverage brewing material would not be brewed repeatedly to ensure a stable quality of the brewed beverage.

The invention provides a cocoa butter substitute prepared by camellia oil glycerolysis. The cocoa butter substitute includes 88-92% by mass of diacylglycerol. The invention also provides a method for preparation of the cocoa butter substitute by camellia oil glycerolysis. The method includes the steps of: mixing camellia oil having a triglyceride mass content of greater than 95% with glycerin; adding 1, 3 position specific enzyme into the obtained mixture to carry out glycerolysis reaction; then distilling the reactants to remove glycerin, fatty acid, monoglyceride and triglyceride so as to obtain crude camellia oil diacylglycerol; and then subjecting the obtained crude camellia oil diacylglycerol to fractionation to separate a solid phase. The camellia oil diacylglycerol cocoa butter substitute provided by the invention has very similar properties to natural cocoa butter, and has the same taste.