32results about How to "Soft and harmonious taste" patented technology

The invention relates to a beer, in particular to a highland barley undertint beer and a preparation method thereof. Based on the total weight of all raw materials, the highland barley undertint beer is prepared from the following raw materials by weight percent: 60-35 percent of highland barley undertint malt, 40-30 percent of undertint barley malt, 0-30 percent of rice; in addition, particle hop is added according to the content of alpha-acid of 20-300 ppm, and 0.45-0.9 percent of mud-shaped beer yeast, 0-20 ppm of amylase, 0-15 ppm of glucanase, 0-60 ppm of lactic acid, 20-35 ppm of carrageenan and 5-12 ppm of protease are also added, wherein the ratio of the total materials and water is 1:3.8-4.6. The preparation process of the highland barley undertint beer comprises the processes of saccharification, fermentation and encapsulation, wherein the saccharification process further comprises the procedures of crushing the raw materials, saccharifying the crushed materials as well as filtering and boiling wort. The invention perfectly combines the typical characteristics of common beer and highland barley beer and has a healthcare effect.

The invention discloses a clam umami peptide and a preparation method and application thereof, and belongs to the technical field of food additives and preparation methods thereof. The clam umami peptide comprises any one or more polypeptides of which the amino acid sequences are GLLPDGTPR, RPNPFENR, STMLLESER, ANPGPVRDLR, QVAIAHRDAK, VLPTDQNFILR and VTADESQQDVLK. The preparation method of the polypeptide comprises the following steps: taking meat of fresh and live clams, adding water, performing homogenizing, performing heating to prepare a clam boiled liquid, and carrying out ultrafiltrationseparation, gel chromatography purification and RP-HPLC purification to obtain the umami peptide. The umami peptide prepared by the method disclosed by the invention has umami and salty taste enhancing effects, and can be in butt joint with an umami receptor T1R1 / T1R3 based on molecular simulation, wherein the main binding sites are amino acid residues Asp 196, Glu128, His125, His368, Glu281 andArg34 located on a T1R3 subunit. A umami peptide seasoning disclosed by the invention adopts a natural cooking and purifying method, is natural in umami, has a very good nutritional value, and is an ideal seasoning product.

The invention discloses a preparation method of a malt wort fermented beverage. The preparation method comprises the following steps: (1) preparing malt meal; (2) preparing malt wort; (3) domesticating lactobacilli, namely mixing the malt wort with pure milk in different volume ratios respectively to prepare a domestication culture medium, and inoculating mixed bacteria into the domestication culture medium to obtain mixed lactobacilli liquid containing domesticated lactobacilli; (4) performing primary fermentation on the lactobacilli; (5) performing secondary fermentation on the lactobacilli; and (6) blending, namely adding white granulated sugar and a stabilizer into the malt wort to obtain the malt wort fermented beverage. According to the preparation method, the technical difficulty that the lactobacilli unfavorably grow in the malt wort is overcome, the mixed lactobacilli can be directly fermented and the practicability of lactic acid fermentation is improved through a lactobacilli domestication process. The malt wort fermented beverage prepared by adopting the method is sour, sweet and palatable, soft and coordinated in mouth feel, rich and lasting in fragrance and full in aftertaste, retains the fragrance and nutritional ingredients of malt and is added with nutritional substances generated by the lactobacilli.

The invention relates to aspergillus oryzae ZA210. The aspergillus oryzae has the advantages of thick and solid hypha, high germination rate, low raw material consumption rate, and high comprehensiveenzyme activity, so that the fermented raw oil has the advantages of high total nitrogen index, high glutamic acid and alanine content, low arginine content and the like. The aspergillus oryzae is applied to soy sauce production so as to ferment the raw oil with pure flavor, gentle and harmonized taste, outstanding freshness and sweetness, abundant taste, so that the zero-addition pure brewing soysauce can be industrially produced easily, and energy conservation and efficiency increment are realized.

The invention relates to natural rose syrup and a preparation method thereof. The preparation method comprises the following steps: by taking fresh rose as a raw material, distilling to completely extract the fragrance of fresh rose by using a rotating cone, adding acid into rose residues after the fragrance is removed, heating, keeping the temperature, extracting effective components in the rose, filtering and separating the rose residues and the filtrate, adding acid into the rose residues again, repeating the steps, combining filtrate so as to obtain a rose extract, performing rotation evaporation so as to obtain a concentrated rose liquid, refilling the extracted fragrance of the natural rose, adding white sugar and water to blend, sterilizing, and filling, thereby obtaining the natural rose syrup. The rose syrup provided by the invention is rich and complete in fragrance, natural, vivid, mellow and full in taste, harmonious, gentle, clear without precipitate, good in flowability and stable in color, is a deeply processed pure natural rose product, maintains the unique fragrance of rose, has the active components of rose, and can be widely used in drinks, cream, ice cream, cakes, food seasonings and healthcare products.

The invention discloses a pawpaw pineapple can and a preparation method thereof. The pawpaw pineapple can comprises the following components in parts by weight: 80-120 parts of pawpaw, 60-100 parts of pineapple, 30-50 parts of longan pulp, 10-30 parts of foreign wine and 100-200 parts of soup. The processing method comprises the following steps: 1) pretreating the raw materials: after dicing pawpaw and pineapple, mixing with longan pulp, and quickly boiling in hot water; 2) preparing the soup sticks: preparing the soup sticks by xylitol, honey, malic acid and water, and adjusting the pH value to 3.6-4.2; 3) softening the raw materials: adding the soup sticks into the pre-treated raw materials, and sucking in a vacuum tank to soften; and 4) filling, sealing and sterilizing to obtain the pawpaw pineapple can. The pawpaw pineapple can is fruity and rich, moderately sour and sweet, harmonious and gentle in taste and abundant in nutrition, and has the functions of regulating middle energizer and qi, engendering liquid and moistening dryness, relieving summer-heat and quenching thirst, helping digestion and stopping diarrhea, tonifying heart and spleen, nourishing blood for tranquillization, moistening skins and beautifying and the like.

The invention relates to the rose edible technical field, and in particular, relates to a rose syrup and a preparation method thereof. The rose syrup is characterized by being prepared by adding waterto the following raw materials in parts by weight and mixing: 700-800 parts of rose primary pulp, 1000-1300 parts of maltose syrup, 30-45 parts of a pectin solution, 2-3 parts of citric acid, 1-2 parts of sodium citrate, 1-2.5 parts of a rose essence, and 0.01-0.03 part of a carmine pigment. The preparation method has the advantages of simple process steps, reasonable design, flexible application, stable product quality and excellent quality, effectively maintains the unique fragrance and rose pigments of rose, fully improves the utilization rate of rose flowers, and is suitable for wide application.

The invention discloses a preparation method of a Chinese?yam health-preserving and health care wine. The method is as below: adding 5-10 wt% of cane sugar and 1-10wt% of cooking wine into cooked Chinese?yam according to the weight of the Chinese?yam; soaking at 15-25 DEG C for 1-6 months, filtering and taking a filtrate; adding 0.01-1 wt% of distiller's yeast according to the weight of the filtrate; fermenting at 20-30 DEG C for 1-3 months; and filtering again, removing the filtrate and sterilizing to obtain the Chinese?yam health-preserving and health care wine. The preparation method is simple and easily controlled; the prepared Chinese?yam health-preserving and health care wine not only protects destroy of nutrient components of the Chinese?yam but also has coordinated and soft mouthfeel and reserves original flavor and health care functions of the Chinese?yam.

The invention discloses a siraitia grosvenorii and lonicera japonica composite beverage and a preparation method thereof. The composite beverage comprises a siraitia grosvenorii leaching solution, a lonicera japonica leaching solution, cane sugar and citric acid, wherein the volume ratio of the siraitia grosvenorii leaching solution to the lonicera japonica leaching solution is (2-1) to (1-4), the mass of the cane sugar is 3-7% of the total mass of the siraitia grosvenorii leaching solution and the lonicera japonica leaching solution, and the mass of the citric acid is 0.05-0.25% of the total mass of the siraitia grosvenorii leaching solution and the lonicera japonica leaching solution. The composite beverage disclosed by the invention has bright henna color; the fragrance of siraitia grosvenorii and the fragrance of lonicera japonica are harmonious and gentle, and the composite beverage is mellow and full in taste, moderate in sour and sweet degrees and gentle in mouth feel; specific harmonious flavor produced by mixing the siraitia grosvenorii with the lonicera japonica is outstanding; besides, the composite beverage is rich in nutrient components of the siraitia grosvenorii and nutrient components of the lonicera japonica; finished products are stable in color, free from layered and turbid phenomena, and free from bad color, and the bottled composite beverage is complete and free from rupture; and the composite beverage has the efficacy of clearing heat, removing toxicity, relieving a cough, eliminating phlegm and the like, is a novel composite beverage, and has broad market prospects.

The invention belongs to the field of food and particularly relates to tremella sweet potato powder instant food and a preparation method thereof. The tremella sweet potato powder instant food comprises the following components in parts by weight: 30-45 parts of tremella powder, 20-35 parts of sweet potato powder, 10-20 parts of oat powder, 5-10 parts of wheat germ powder and 1-5 parts of auxiliary materials. The tremella sweet potato powder instant food provided by the invention is a brewing food which tastes soft and harmonious, is rich in dietary fibers and various vitamins, has more abundant nutritional ingredients, meets the new requirements of consumers for the instant food, is suitable for both the old and young, can be taken as breakfast and food for allaying hunger and has a health-care effect. If people frequently eat the food, various vitamins can be supplied to people, the immunity can be enhanced and the ageing can be delayed; the tremella sweet potato powder instant food can meet different requirements of people for flavor and nutrition; the preparation method for the tremella sweet potato powder instant food provided by the invention is simple, the raw materials are crushed at low temperature and various nutritional ingredients in the raw materials can be extremely maintained.

The invention discloses a preparation method of composite fruit and vegetable fermented wine. The method is characterized in that: taking and mixing kiwi fruit juice, carrot juice, tomato juice and apple juice according to a mass ratio of (1-3):(1-3):(1-3):(5-7), adding sucrose, and adjusting the pH value of the obtained mixture to 3.7-4.4; adding yeast into the mixture, wherein the yeast is a mixture of brewer's yeast and dry yeast; performing fermentation at 25-27 DEG C for 3-5 days, performing filtration, and fermenting a filtrate at 25-27 DEG C for 15-20 days; filtering and separating thefermented materials, clarifying a filtrate, performing filtration again, and sterilizing the filtrate to obtain the composite fruit and vegetable fermented wine. The composite fruit and vegetable fermented wine prepared by the method is light orange yellow in color, mellow in wine quality and pure in taste, and has the functions of improving immunity, lowering blood pressure, reducing blood fat, preventing cancer, regulating metabolism, promoting urination, benefiting the liver, improving eyesight, promoting blood circulation and controlling cholesterol level in vivo.

The invention belongs to the technical field of vegetable juice processing, and especially discloses a preparation method of high-quality fermented tomato juice. The preparation method of the high-quality fermented tomato juice specifically comprises the following steps: (1), taking the following raw materials in parts by weight: fresh tomatoes, cellulase, pectinase, compound probiotics, and stevioside; (2), preparing frozen roasted tomato pulp; (3), preparing fermented tomato pulp; (4), preparing high-quality fermented tomato juice; and (5), carrying out vacuum filling, sterilization, and labeling so as to obtain final products. The prepared tomato juice is red in color and bright in luster, and has natural fragrance of tomatoes and fermented aroma. The tomato juice is soft and harmonious in taste, sour-sweet and palatable, and has flavor of the original juice; moreover, the tomato juice is fine and smooth in texture, free of flocculation and stratification, effectively increased in lycopene and vitamin contents, and raised in nutritional and health-care values.

The invention provides a preparation method of a pleurotus citrinopileatus beverage and belongs to the technical field of beverage preparation. The preparation method of the pleurotus citrinopileatus beverage comprises the steps of cleaning, beating, enzymolysis, mixing, sterilization and the like. Protease and cellulase are used for the enzymolysis of the pleurotus citrinopileatus, and nutrient substances in the pleurotus citrinopileatus are decomposed into micromolecular substances easily absorbed by a human body. The preparation method of the pleurotus citrinopileatus beverage is simple in technology, and the obtained pleurotus citrinopileatus beverage has a faint scent flavor, co-ordinated and soft taste, is sweet, sour and palatable, has a natural flavor of the pleurotus citrinopileatus and can better keep nutritional ingredients of the pleurotus citrinopileatus. The prepared pleurotus citrinopileatus beverage is rich in the nutritional ingredients such as amino acid, small peptide, microelement, mineral substance and polysaccharide and is easily enjoyed by people.

The invention discloses a formula of a tremella and hawthorn composite drink. The bamboo fungus and tremella composite drink is prepared from the following components in parts by weight: 30-45 parts of tremella juice, 15-30 parts of hawthorn juice, 6-10 parts of white sugar and 0.1-0.3 part of citric acid. As tremella and hawthorn are adopted as main raw materials, and technical schemes such as flavor adjustment and stability in composite drink production are tested and studied, the results show that the tremella and hawthorn composite drink has the optimal proportions of 40% of tremella juice, 20% of hawthorn juice, 8% of sugar and 0.2% of citric acid. The result of addition of a stabilizer shows that on premise that the total amount is 0.2%, an optimal stabilizer is combination of CMC-Na and xanthan gum (1:1), a product made according to the formula has the color of original hawthorn juice, the fragrance of hawthorn, has no odor of the tremella and is soft and harmonious in taste, and the tremella is not layered or precipitated when being suspended in the hawthorn juice.

The invention relates to a production method of low-alcohol cider. According to the invention, process steps such as original fruit puree impregnation, high-temperature enzymolysis, high-temperature initiation, low-temperature long-time fermentation, and the like are adopted. The obtained cider has the advantages of golden color, clear wine body, good sour and sweet taste, soft and harmonious taste, rich and long-lasting aroma, and sufficient aftertaste. With the method, apple deep processing industrial chain in our nation is prolonged, apple added value is increased, and a defect of insufficient taste of cider in our nation is overcome. With the method, a firm basis is made for expanding consumer groups of the cider in our nation, and the cider is provided with competitiveness in domestic and international markets.

The invention discloses a production technology of tremella and hawthorn compound beverage. The technology comprises the technological processes of removing impurities from fresh tremella; cleaning, soaking, cutting roots, leaching and pulping for later use; cleaning, denucleating and pulping the hawthorn for later use; blending, filling, sealing, sterilizing and cooling tremella juice and hawthorn juice to prepare a finished product. The tremella and the hawthorn are taken as main raw materials, and experiment research is carried out for the technical problems of flavor adjustment and stability in production of the compound beverage, so that the conclusions are drawn as follows: the tremella and hawthorn compound beverage comprises the following raw materials by the optimal ratio: 40% of tremella juice and 20% of hawthorn juice, the sugar adding amount is 8% and the citric acid adding amount is 0.2%. The addition result of a stabilizer shows that the optimal stabilizer is composition (1:1) of CMC-Na and xanthan gum on the premise of 0.2% of total dosage. The product fabricated according to the formula has the color and luster of raw hawthorn juice, has fragrance of the hawthorn, is free of peculiar smell of the tremella and soft and coordinated in taste; and the tremella suspends in the hawthorn juice and is free of layering or precipitation.

The invention provides a method for preparing extra-high-strength beer by using extra-high-strength wort, which belongs to the technical field of beer brewing. The ultra-high-concentration wort used in the present invention is obtained through the existing saccharification equipment, and does not require additional equipment investment, which solves the problems of difficulty in filtering the wort and prolonging the filtration time in the preparation process of the high-concentration wort, and at the same time reduces the Production cost of extra-high-strength wort. Using the preparation method for extra-high-strength wort provided by the present invention to produce extra-high-strength beer can not only improve the utilization rate of raw materials and reduce production costs, but also the beer has a clear appearance, white foam, soft and harmonious taste, light refreshment and drinkability. good features.

The invention belongs to the technical field of wine processing, and discloses raspberry composite alcohol-free wine and a preparation method thereof. The preparation method includes the following steps that 1, fruit pulp preparation, crushing raspberries, grapes, blueberries, aronia melanocarpa and figs, and obtaining pulp raw pulp; 2) enzymolysis: uniformly mixing the pulp puree in proportion, and adding pectinase to obtain enzymatic hydrolysate; 3) fermentation: adding dry yeast and honey into the enzymatic hydrolysate, uniformly mixing, and filtering after fermentation to obtain a fermentation broth; 4) distillation: distilling the fermentation broth, taking the middle fraction as a raw material for preparing the high-alcohol wine, and taking the remaining fraction as a stock solution;5) ageing: ageing the stock solution for 4-5 months at 3-5 DEG C. 6) sterilizing and canning: after ageing, performing cold canning and pasteurization to obtain the raspberry composite alcohol-free wine. The grapes, blueberries, aronia melanocarpa and figs are used for blending the acerbity of raspberries, so that the taste of the fruit wine is enriched, and the favorite of consumers is met.

The invention discloses selenium-rich old rice wine with an effect of reducing hypertension, hyperlipemia and hyperglycaemia and a preparation method of the selenium-rich old rice wine. The preparation method comprises the steps as follows: 1) rice washing; 2) soaking; 3) rice steaming; 4) spreading for cooling; 5) monascus inoculation for pre-fermentation; 6) addition of raw materials and koji mixing; 7) fermentation; and 8) filtration and clarification. The old rice wine is rich in multiple amino acids, polysaccharides, vitamins and microelements and has rich selenium content. Selenium is amicroelement which cannot be autonomously synthesized by a human body but is essential to the human body, and has antioxidant, anti-cancer, detoxifying and diabetes prevention effects. The old rice wine can supplement the human body with daily required selenium elements and has wide application.

The invention discloses a method for preparing low-acidity fruit-flavored raspberry wine, which is prepared by the following steps: 1) selection of raw materials; 2) beating; 3) enzymatic hydrolysis; 4) pre-fermentation; 5) intermediate fermentation; 6) Post-fermentation; 7) Clarification and aging; 8) The aging liquid is finely filtered through a 0.3-0.5 μm microporous membrane, sterilized, and filled to obtain the fruity raspberry wine. The raspberry wine prepared by the method of the invention has strong fruit aroma, mellow and soft taste, soft and harmonious taste, sweet and sour taste, and significantly improves the taste and quality of the raspberry wine.

The present invention relates to a sweet red liquor and its production method. It is made by using red sorghum, xiaoqu, anka and white liquor according to the mixing ratio of 47-53:01-025:1.5-3:50-150 or using red sorghum, xiaqu and white liquor according to the mixing ratio of 47-53:0.1-0.25;50-150 through the processes of soaking, cooking, tedding, culturing yeast, saccharifying, closed fermentation, pressing, sterilizing, ageing and inspection. It is a low alcohol liquor with high nutritive value.

The invention discloses dry cider and a preparation method for the same, and belongs to the technical field of preparation of fermented fruit wine. The preparation method comprises the steps of (1) enucleating and dicing apples, impregnating the apples in a color protection solution for standing, taking out and juicing the impregnated apples, and collecting juice; (2) performing enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtration, and adding concentrated apple juice into filtrate to regulate the concentration to required concentration to obtain juice; (3) adding compound yeasts into the juice, and performing primary fermentation and secondary fermentation until the content of residual sugar in fermentation liquor is less than or equal to 4g / L to obtain secondarily fermented wine; (4) standing the secondarily fermented wine at 4 to 6 DEG C, adding a clarifying agent for clarification, performing intercooling treatment and cold filtration on the clarified fruit wine, performing filtration by using a microporous filter membrane, and performing bottling and sterilization to obtain the dry cider. The preparation method is easy to operate; the dry cider prepared by the method is low in residual sugar content, high in alcohol content and nutrient-rich, and has good mouth-feel.

The present invention discloses red date ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream. The red date ice cream powder consists of the following raw materials in mass ratios: 250 kg of white granulated sugar, 142.5 kg of dextrose monohydrate, 100 kg-600 kg of soybean milk powder, 80 kg of red date powder, 2 kg of edible salt, 7.5 kg of molecular distillated monoglyceride, 7.5 kg of sucrose fatty acid esters, 2.5 kg of CMC, 1.5 kg of xanthan gum, 2.5 kg of guar gum and 4 kg of a red date powder essence. Products present a natural red date flesh color, are even in color and luster, have a special fragrance of the soybeans and a mellow fragrance of the red dates, and are delicate and smooth in textures, and fragrant, sweet and tasty. The natural red date essence is a purely natural red date deep processing product, so that the red date ice cream powder is mellow in complete in aroma, natural and life-like, smooth and full in mouthfeel, coordinated and soft, good in mobility, free of precipitates, and stable in color, retains the unique aroma of the red dates, also retains the natural color and luster of the red dates, and combines the active ingredients of the red dates.

The invention relates to the technical field of fruit wine production, in particular to Prunus salicina fruit wine and a production method thereof. The production method includes: cleaning and crushing Prunus salicina fruit, adding flavor grains, mixing, fermenting, and distilling. The produced Prunus salicina fruit wine is mellow, gentle and harmony in taste and clear and transparent in wine body and has special fragrance; the fruit fragrance and the wine fragrance of the fruit wine are coordinated, and the fruit wine has both tea fragrance and the fragrance of gynostemma pentaphyllum and is rich in nutrition, low in alcohol content and low in sugar degree; the fruit wine has effects of invigorating spleen to promote digestion, lowering blood pressure and relieving coughing.

The invention provides a preparation method for cortex aurantii dulcis and Pu'er tea. The method comprises the following steps: (1) after taking pulp, washing a citrus shell, adding polysaccharide, sealing and fermenting for 48-120 hours at 25-35 DEG C; (2) at the temperature of 90-110 DEG C , treating the fermented citrus shell for 5-10 minutes; (3) filling the treated citrus shell in the step (2) with using chrysanthemum and loose tea; (4) microwave drying: in conditions of 2000-2500 MHz and at the temperature of 25-45 DEG C, drying the citrus shell filled with the chrysanthemum and the loose tea for 30-60 min. Tea soup brewed by the cortex aurantii dulcis and Pu'er tea is harmonized and soft in mouthfeel, lasting in aftertaste, harmonized in fragrance, and soft. Content of tea polyphenol and hesperidin in the tea soup brewed by the first time is higher. The preparation method for the cortex aurantii dulcis and Pu'er tea is simple in process, and low in cost.

The invention discloses a black tartary buckwheat compound tea beverage and a preparation method thereof. Main materials of the black tartary buckwheat compound tea beverage comprise 14-16 parts of black tartary buckwheat, 6-8 parts of wild chrysanthemum flower, 5-7 parts of honeysuckle, 5-7 parts of selfheal, 2-4 parts of herb of Chinese mesona and 2-4 parts of liquorice, and auxiliary materials are composed of beta-cyclodextrine, VB-Na antioxidant and sugar. The preparation method comprises the steps that the main materials and the beta-cyclodextrine are subjected to ultrasonic microwave combination and extraction to obtain extraction liquid; 3, the VB-Na antioxidant and the white granulated sugar are added into the mixed extraction liquid; 4, filtering is carried out; 5, canning and sterile cooling are carried out. The total flavonoid content in the tea beverage is 0.40-0.45 mg / mL, and the total amino acid content in the tea beverage is 0.4-0.5 mg / mL. The black tartary buckwheat compound tea beverage has the advantages of being excellent in taste, clearing away heat and toxic materials, decreasing blood sugar, and supplementing microelements and amino acid.