337results about How to "Satisfy the taste" patented technology

Salts formed from nicotine and anion-forming sweeteners, for example acesulfame or acesulfame-K, in a molar ratio of 1:1 or 1:2, in which case the sweetener molecules can be identical or different, are distinguished by a pleasant sweet taste which masks the nicotine taste even after a long residence time in the mouth, and are therefore suitable for producing preparations, in particular chewing gum, chewing tablets or compressed compositions, which can be used for oral administration of nicotine, for example in withdrawal from smoking.

The invention discloses a lactobacillus leavening agent, a preparation method thereof and a special bacterial strain. The preservation serial number of lactobacillus is CCTCC M208151. An active constituent of the lactobacillus leavening agent is the lactobacillus. The invention also discloses a method for preparing the lactobacillus leavening agent, which comprises the following steps: firstly, leavening and culturing lactobacillus plantarum SC79 CCTCC M208151 in SC79 optimal culture medium; and secondly, collecting thallus in the step 1 and then adding a protective agent to the thallus to obtain the leavening agent. The lactobacillus leavening agent has small dosage, quick acid production speed through mixing the lactobacillus leavening agent and a harvestless exopolysacchatide yoghourt bacterial strain to prepare yoghourt, better relative viscosity, elasticity, denseness and adhesiveness than that of the conventional yogurt and small syneresis sensibility of formed sticky yogurt colloids, larger water holding capacity than that the conventional yogurt and hard whey separation.

The invention discloses a peanut butter and its preparing process, wherein the raw materials include (by weight ratio) peanut 45-55 parts, dried soybean paste 15-25 parts, refined pork 30-50 parts, fermented soybean 35-45 parts, dried pepper 10-30 parts, soaked pepper 45-55 parts, chilli-paste with broad bean 45-55 parts, sesame 10-20 parts, catsup 25-35 parts, Chinese prickly ash 3-6 parts, white sugar 15-25 parts, green onion 10-20 parts, fresh ginger 10-20 parts, garlic 10-20 parts, cooking oil 80-120 parts, water or soup 200-300 parts.

The invention relates to a low-lactose liquid milk product containing fish oil and a production method thereof. The low-lactose liquid milk product containing fish oil is prepared from the following materials in parts by weight: 700.0-999.74 parts of cow milk, 0.1-12 parts of fish oil, 0-30 parts of oligosaccharide, 0-100 parts of dietary fiber, 0-3 parts of nutrients, 0.05-5 parts of lactase, 0-10 parts of an emulsifier, 0-5 parts of a thickener, 0-1 parts of an acidity regulator, 0.01-1 part of an antioxidant, 0-5 parts of edible essence, and the balance of pure water. According to the fish oil-containing low-lactose liquid milk product and the production method thereof, the stability problem of the fish oil in the liquid milk product is successfully solved by reasonably screening the proportion of various components, and the product taste and the content of the nutrients are stable within a shelf life. The high nutritional value of the product can satisfy the nutritional needs of the children, the youngsters, the office workers and the middle aged and elderly people, so the low-lactose liquid milk product containing fish oil has a strong market prospect of sale.

The invention provides a highland barley cake which is prepared from highland barley powder, wheat flour, eggs, white sugar, butter, edible salt and lemon juice. The highland barley cake comprises preparation steps as follows: heating and melting the butter and then pouring into mixed flour of the highland barley powder and the wheat flour, stirring to obtain hot butter paste, adding the eggs, the salt and the lemon juice into the hot butter paste, stirring uniformly and then adding the white sugar, placing the stirred cake paste into an oven, baking and then discharging the cake from the oven, and cooling to obtain the highland barley cake. The highland barley cake provided by the invention is suitable for health needs of modern people, a healthy food is supplied to the people, and the food can be divided into two varieties of a sugary food and a sugar-free food to adapt to more people, especially diabetic patient to eat, and the sugar-free food adopts maltitol, xylitol and bifidus factor to replace the white sugar in the prescription.

The invention relates to the field of kitchen electric appliances, and discloses a cooking equipment control method, cooking equipment control equipment and cooking equipment containing the control equipment. The cooking equipment control method comprises the following steps: receiving the weight of food to be cooked; receiving the food type of the food to be cooked; according to the weight and the food type of the food to be cooked, determining the heating power and time required by the food to be cooked, and controlling the cooking equipment so as to heat the food to be cooked according to the determined heating power and time. The cooking power and cooking time of the cooking equipment can be controlled accurately, so that the cooked food can meet user requirement.

Disclosed are an automatic cocktail machine and an automatic cocktail making method. Water, a carbonic acid gas cylinder and a plurality of cocktail materials are inputted. After a user's cocktail request is received, the cocktail request is compared with a list to determine the requested cocktail and read the cocktail recipe correspondingly. A bartending module is provided for adjusting and mixing water and the carbonic acid gas according to the cocktail recipe to form a carbonated water, and adjusted to a recipe temperature. An output module is provided for mixing an appropriate quantity of cocktail materials with the carbonic acid gas cylinder to output the cocktail. With this simple and convenient automatic cocktail machine, the users can get various cocktails quickly and enjoy different delicious cocktails.

The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and/or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.

Disclosed is a method for producing extruded noodles including mixing noodle materials; kneading the mixed noodle materials and mixing water into dough and gelatinizing the dough through a first extruder; cooling the gelatinized dough to a temperature of 40° C. or less; extruding strips of noodles from the gelatinized dough through a second extruder; cutting the extruded strips of noodles; putting a designated amount of the cut strips of noodles into a mold so as to mold the noodles; firstly drying the molded noodles at a temperature of 40˜70° C. under a relative humidity of 20% or more for 1˜20 minutes; and secondarily drying the firstly dried noodles at a temperature of 60˜100° C. for 30˜60 minutes. The dough is gelatinized through the first extruder without using a separate mixer, and then continuously passes through the second extruder without applying heat, thereby having an increased uniformity and allowing the extruded strips of noodles to be easily separated from each other. Further, since the drying of the noodles is divided into two steps, the extruded noodle producing method increases the disentangling property of final products of the extruded noodles in cooking, reduces the ingredient elution amount of the noodles, and prevents the generation of cracks of the noodles, thereby providing noodles, which have stability and convenience in circulation, storage, and cooking so as to be easily handled, and have excellent appearance and texture after cooking.

The invention discloses a novel composite health food and preparation method, wherein the food is prepared from vegetables including purslane 5-200 parts, cactus 5-200 parts, cabbage 5-200 parts, pepper 10-250 parts, celery 2-150 parts, tomato 2-150 parts, bitter gourd 2-100 parts, sponge gourd 2-100 parts, maize 10-500 parts, radish 20-500 parts, onion 2-100 parts, spinach 2-150 parts, garlic 2-100 parts, cucumber 10-500 parts, white gourd 5-200 parts, and pumpkin 10-400 parts.

The invention relates to the technical field of mushroom stem deep processing and concretely relates to mushroom paste and a preparation method thereof. The preparation method comprises preparing chilli oil from soybean oil, dry hot red pepper and a spice, carrying out rehydration softening treatment on dry mushroom stems, removing impurities, carrying out chopping to obtain mushroom pieces for next use, pouring the chilli oil into a pan, carrying out heating, adding the mushroom pieces into the pan after an oil temperature is 160 DEG C, carrying out continuous stirring so that the mushroom pieces are cooked, orderly adding fermented soya bean, peanut, sesame, thick broad-bean sauce and soybean paste into the mushroom pieces, carrying out boiling to obtain the mushroom paste, carrying out canning and carrying out disinfection to obtain a mushroom paste product. The mushroom paste product is rich in nutrients and has a unique local flavor. The preparation method provides a good technical route for comprehensive utilization of a mushroom stem resource.

The invention relates to a compound liquorice tablet and a preparation process thereof. The compound liquorice tablet comprises the following raw materials: liquorice root extracts, opium powder, camphor, star anise oil, sodium benzoate, an adsorbent and a corrective. The preparation process comprises the following steps: adding the adsorbent in the raw material composition, and hiding special foul smell of the camphor and the star anise oil by adopting an adsorption method to eliminate the foul smell; adding the corrective in the raw material composition to enable the compound liquorice tablet to have satisfactory mouthfeel. Therefore, the compound liquorice tablet prepared by the invention is suitable for being taken orally, excellent in mouthfeel, good in clinical effects, and high in bioavailability. Meanwhile, through the improvement on the process, especially, a manner of performing direct tabletting on powder is adopted, so that the compound liquorice tablet is remarkably improved in process level, stable in quality and stable in effect; the production cost of the product is further reduced, and the tablet can serve patients better.

By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage can be enhanced and a harsh taste of potassium salt can be masked or improved.

The invention discloses a cooking control method and equipment and cooking equipment using the same; the cooking control method comprises the steps: utilizing a group of the historical control parameters of the cooking mode, which is the same with a required cooking mode, in cooking demand information input by a user as reference control parameters, and determining whether the reference control parameters are adjusted according to first demand information; if so, adjusting the reference control parameters by using present adjustable parameters input by the user and utilizing the adjusting results as the present control parameters; or else, directly utilizing the reference control parameters as the present control parameters; and controlling the cooking process by the cooking equipment according to the present control parameters to achieve user's satisfactory cooking results. The produced and stored historical control parameters during the process of using the cooking equipment by users are used as the reference values, the cooking demand information input by users is used as feedback values, and feedback regulation is performed on the cooking control parameters, so that different users' diversified requirements are satisfied and the problems in the prior are solved.

Disclosed herein is a rotation-stop mechanism for a folder of a portable wireless terminal. The rotation-stop mechanism enables the folder to be opened away from the terminal body at various angles, according to the user's need, while smoothly maintaining the opening and closing operation of the folder. The rotation-stop mechanism can stop the rotation of the folder in a state wherein the folder is opened away from the terminal body at an angle of or about 90°, according to the user's need, while allowing the folder to be smoothly opened away from or closed to the terminal body. Further, the folder can be freely opened away from the terminal body at angles of at or about 90° or at or about 150°. Furthermore, in the case of the portable wireless terminal installed with a camera lens, since the folder can be firmly fixed when it is opened away from the terminal body at an angle of or about 90°, the portable wireless terminal is advantageous for stable image capturing and video communications.