37results about How to "Soft and refreshing taste" patented technology

The invention disclosed the method of brewing the non-low alcohol grape wine, which is enzyme treatment and penetration vaporzatioin method. The characteristics of the invention is the alcohol ranging from 0.5% to 7%, the sugar content which is the glucose below 12g / L in baked mold and below 120g / L in sweet mold, the total acid ranging from 4.5 to 8.0g / L measured by dihydroxysuccinic acid, the extract above 15g / L, free sulfur dioxide below 50mg / L, and total sulfur dioxide below 250mg / L. The said non-low alcohol grape wine is harmonization, delicate fragrance, suitable for the particular group and occasion,

The invention discloses an accurate 3D printing method for high-protein semifluid instant food, and belongs to the technical field of novel food processing. High-quality concentrated lactoprotein is taken as a primary raw material, and the accurate 3D printing method for high-protein semifluid instant food is established by adding a proper amount of proper polysaccharide colloid. The method is simple and practical and high in printing accuracy, products are nutritious and healthy, and the 3D printing of high-protein food is achieved. Products can be accepted by consumers as low-calorie high-nutrient healthy food, the products are semifluid food, the products are soft and easy to be chewed and swallowed, and the products are also suitable for children and elderly people to eat.

The invention relates to a brewing process of dry type citrus wine, which comprises the steps of the pretreatment of citrus, the clarification treatment of citrus juice, the fermentation of the citrus juice and the treatment of the stability. The method adopts a unique pretreatment method of full juice and the technical means of temperature-controlled fermentation and the like to brew the dry type citrus wine, so that the method has use value. Furthermore, the invention also provides dry type citrus wine. The wine has yellow-green color, full-bodied and unique fruit fragrance, plump wine body, mellow, cool and clean mouth feel and no obvious bitter taste in aftertaste, so that the wine very conforms to the requirement of a consumer.

The invention discloses a low-sweetness Hakka rice wine brewing method which comprises the following steps: (1) soaking rice; (2) washing the rice; (3) steaming the rice; (4) sprinkling water to the steamed rice; (5) mixing the steamed rice with yeast powder; (6) conducting diastatic fermentation; (7) conducting after-fermentation to mature the wine and increase the aroma; (8) squeezing and clarifying; (9) heating the wine for sterilization; and (10) ageing the wine. The rice wine brewed according to the technical scheme provided by the invention and the rice wine brewed in a Hakka area are both sweet rice wine; the Hakka rice wine brewed by the method is of low sweetness; and the low-sweetness Hakka rice wine keeps the style of the traditional Hakka rice wine, has a mellow and pleasant aroma, tastes soft and refreshing, reduces the production cost and caters to the healthy drinking habits of modern people.

The invention relates to a method and a device for manufacturing pure white spirit. The method adopts a high-vacuum low-temperature multi-tower continuous rectification process to rectify and separate traditional white spirit into aldehyde, liquor, methanol, fusel oil, aromatic substances with low boiling point, pure ethanol and other parts, and to blend the parts into the pure white spirit or vodka again according to requirements; the device comprises an aldehyde removal tower, an alcohol removal tower, an alcohol tower and a methanol tower; and the method has a stable process flow and simple operation. Compared with the prior art, the method can effectively remove the aldehyde, the methanol, the fusel oil and the substances which are harmful to a human body, ensures that the manufactured pure white spirit and vodka have pure taste by reprocessing the traditional white spirit, and provides a practical and effective approach for the optimization and innovation of new-variety spirit for white spirit enterprises.

The invention discloses a pea protein beverage and belongs to the technical field of food processing. The pea protein beverage comprises, by mass, 0.7-6.0% of pea protein powder, 2-8% of white sugar,0.5-6.0% of vegetable oil, 0-1% of enzymolyzed oat powder, 0.5-6.0% of coconut cream, 0.2-0.4% of a compound emulsifying and thickening agent, 0.03% of sodium tripolyphosphate, 0.05-2% of powdery essence and the balance of water. The pea protein beverage is prepared by selectively using the proper compound emulsifying and thickening agent and other formula ingredients. A preparation method is simple, reasonable, easy in operation and convenient to implement, and the pea protein beverage prepared by the method is excellent in color, high in stability, soft and refreshing in taste, uniform in suspension in the shelf life of 12 months, free of layering, water separation and precipitation, nourishing, balanced in matching, rich in flavor and suitable for instant drinking by people at all ages.

The invention relates to the technical field of wine brewing, in particular to a preparation method of Zinfandel pink wine. At present, according to the pink wine brewing technique, the preparation technique of malo-lactic fermentation is adopted, and the wine produced by the technique is lack of refreshing taste and pleasant fragrance. In addition, the skin soaking time of pink wine is about 36 h in general, the skin soaking temperature is 20 DEG C in general, and the fermentation temperature is 18-20 DEG C. Not only is energy wasted, but also the technological process is long. According to the preparation method of Zinfandel pink wine, soaking for 26.5 h to brighten color is carried out at the low temperature of 13.5 DEG C, alcoholic fermentation is carried out at the temperature of 16.5 DEG C, and the procedure of malo-lactic fermentation is omitted. The product wine has refreshing taste and pleasant fragrance.

The invention belong to the technical field of microbial winemaking, and aims to solve problem that the conventional miscellaneous grain crop liquor is single in varieties, simple in taste, bitter in taste, and pale in aroma, and cannot meet mass consumer tastes. An amaranthus hypochondriacus miscellaneous grain crop health liquor and a making method thereof are provided to improve the edibility of the amaranthus hypochondriacus. The amaranthus hypochondriacus miscellaneous grain crop health liquor is made by pulverizing amaranthus hypochondriacus leaves, black bean, rye, bitter buckwheat, oat, coix seeds and millet, cooking the pulverized mixture, performing fermentation mixed with yeast, performing mixing distillation, and the like. The amaranthus hypochondriacus miscellaneous grain crop health liquor provided by the invention is bright in color, mellow and soft in taste, and unique in taste, has lots of nutritional ingredients and mellow and soft taste, and can meet double requirements of consumers on nutrition and taste; the liquor contains flavonoid compounds, so that oxygen free radicals in a body can be effectively removed, the antioxidant capacity of the liquor is ten times higher than that of the Vitamin E, the degeneration and aging of cells can be prevented, the occurrence of cancer can be prevented, and the immunity of the body can be enhanced; the liquor has an effect of reducing blood fat, blood pressure and blood sugar.

The invention relates to a fresh sweet corn vinegar and a preparation method thereof. The preparation method specifically comprises: selecting insect pest-free and fresh sweet corn as a raw material, pulping the sweet corn into a pulp, mixing and uniformly stirring the sweet corn pulp, brown sugar, lactic acid bacteria and acetic acid bacteria, fermenting, carrying out pulp residue separation, blending, sub-packaging into a holding container, and sterilizing to obtain the sweet corn vinegar finished product. According to the present invention, the sweet corn is used as the raw material, triacetin, essence and other auxiliary raw materials are not doped during the sweet corn vinegar preparation process, the acetic acid generation is accelerated with the added acetic acid bacteria, and the prepared sweet corn vinegar has characteristics of pure, soft and refreshing taste, good palatability, excellent taste, and appetite promoting, is a fruit vinegar beverage with a variety of health functions, and has good market prospects.

The invention provides a Chinese yam-green tea glutinous rice cake and a production method thereof, which relate to the technical field of food processing. The Chinese yam green tea glutinous rice cake is prepared from the following raw materials in parts by weight: 20 to 40 parts of glutinous rice, 5 to 12 parts of polished round-grained rice, 5 to 9 parts of milk powder, 4 to 9 parts of yellow rice, 4 to 10 parts of Chinese yam, 2 to 4 parts of green tea, 3 to 6 parts of honey, 3 to 8 parts of fruit and vegetable powder and 5 to 10 parts of healthcare additive. The production method comprises the following steps: (1) producing main material powder; (2) producing Chinese yam-green tea paste; (3) producing a glutinous rice cake blank; and (4) steaming. According to the Chinese yam-green tea glutinous rice cake, no harmful substance is added or generated in a process from formulating to the production, the ingredients are natural, safe, healthy and rich in trace elements such as vitamins and minerals, the Chinese yam-green tea glutinous rice cake is soft and refreshing in taste, glutinous and non-greasy, unique in flavor, and unlikely to produce unfavorable effects such as heat generation after being eaten, and has the healthcare efficacies of invigorating spleen and supplementing Qi, nourishing Yin, promoting the secretion of saliva or body fluid, relieving exterior syndrome, dispelling the coldness and the like.

The invention belongs to the technical field of food processing, and particularly relates to a peanut frozen-milk cake and a preparation method thereof. The peanut frozen-milk cake comprises low-gluten flour, plant oil, yolk, milk, sesame paste, sesame powder, cherokee rose fruit polysaccharide, eucommia ulmoides extract, ramulus mori deoxynojirimycin, salt, egg white, lemon juice, granulated sugar, cream, corn flour, gelatin slices and peanut butter. The weight of the milk accounts for 200-260 parts. The peanut frozen-milk cake has the advantages that the cherokee rose fruit polysaccharide, the eucommia ulmoides extract and the ramulus mori deoxynojirimycin are blended to serve as functional components which are added into the peanut frozen-milk cake, so that the peanut frozen-milk cake has remarkable bacteria and virus resistance effect; the obtained peanut frozen-milk cake has natural and safe elements, is free of toxic and side effects, and is beneficial to prevention and treatmentof liver diseases such as hepatitis and liver cancer when serving as a leisure and healthcare cake for long-term consumption, so that living quality of people is improved effectively, and wide marketprospect is achieved.

The invention discloses a fermentation preparation method of chitooligosaccharide-rich papaya fruit vinegar, belonging to the field of food processing. The papain-rich papayas and chitosan-rich shrimp-shells are subjected to mixed fermentation, and the papain is utilized to degrade the chitosan, so that the fermented vinegar contains rich chitooligosaccharides. By comprehensively utilizing the shrimp processing waste shrimp shells and rich papain, the shrimp shell-papaya fruit vinegar lowers the cost, contains the nutritive value of papayas, and thus, has favorable health-care function.

The invention relates to the technical field of pit mud, and provides a method for preparing aged pit mud. The method comprises the following steps: selecting yellow clay, lifting the yellow clay into a stirring mechanism, and sterilizing the yellow clay in the stirring mechanism; grinding apples and pears into liquor; cooking beef and bean sprouts to generate beef broth and cooked bean sprouts; adding the liquor, cooled beef broth and cooked bean sprouts into the stirring mechanism for mixing and stirring to prepare new pit mud; and sealing and fermenting the new pit mud to generate aged pit mud which has high maturing speed and aging prevention, enables contents and proportions of acid, ether and other fragrant and flavored substances in the prepared liquor base to be balanced, has compound fragrance of fruits to achieve rich pig fragrance and tender and fresh taste.

The invention discloses a preparation method of selenium-rich germinated rough rice / asparagus fermented vinegar, which adopts selenium-rich germinated rough rice / asparagus mixed fermentation. In the fermentation process, pectinase, amylase, saccharifying enzyme, Rhizopus oryzae CICC3099, Saccharomyces cerevisiae CICC1050 and Acetobacter pasteurianus CICC21870 are added. In the prepared vinegar, the gamma-aminobutyric acid content is 8-13 mg / 100g, the vitamin content is higher than 0.3%, and the selenium content is 200 ug / kg. Therefore, the vinegar produced by the method has the advantages of multiple nutritional ingredients, aromatic flavor and soft and sweet mouthfeel, and is a vinegar product with favorable mouthfeel and nutrient and health-care effects.

The invention discloses a distilling method for reducing fusel oil in baijiu. The method comprises the steps: firstly, distilling ripe mash at a slow speed under 0.2 to 0.3MPa steam, gathering fusel oil in foreshot and collecting the foreshot; rectifying the foreshot to remove the fusel oil to obtain base liquor. According to the method disclosed by the invention, the fusel oil can be gathered inthe foreshot through slow-speed distillation, so that only 10 to 30% volume foreshot is rectified in a following residue removing procedure, and 70 to 90% volume heart cut is prevented from being treated; thus, a rectifying amount is greatly reduced. as the alcoholic content of the foreshot is higher, enrichment and separation of the fusel oil are facilitated, and a rectifying reflux ratio can bereduced. Comprehensive results are that steam and electricity consumption is saved, a residue removing efficiency is improved, and easiness in production application is achieved.

The invention belongs to the technical field of wine making and particularly relates to patent applications for natural fruit wine and a making method thereof. The making method includes quick makingand slow making, wherein the quick making includes the steps of careful selecting and inspecting, inoculating and fermenting, liquor and peel separation, maturing, ageing in a jar, inspecting, and finishing; the slow making includes the steps of careful selecting and inspecting of raw fruits, inoculating and primary fermenting, liquor and peel separation, post-fermenting, ageing in an ageing jar,clarifying in natural mode, precipitating and separating, cold treatment, solid-liquid separation, stable treatment, ageing in an oak barrel, clarifying, inspecting, and finishing. The natural fruit wine and the making method thereof provided herein have the advantages that the natural fruit wine which is free of preservatives, long in shelf life and better in quality is provided, the making method of the natural fruit wine is also provided, and new references are provided for the development of fruit wines and related industries.

The invention relates to rice vinegar prepared from sweet corn. The rice vinegar preparation specifically comprises the steps: selecting pest-free fresh sweet corn as a raw material, beating the sweetcorn into a slurry, and then mixing and evenly stirring the sweet corn slurry, white sugar and lactic acid bacterium, and finally fermenting, separating the liquor from dregs, blending, putting in aholding container, and sterilizing to obtain a sweet corn vinegar finished product. Through the implementation of the invention, the sweet corn is used as the raw material, the sweet corn vinegar is prepared without auxiliary vinegar essence, essence and other auxiliary raw materials, and the prepared sweet corn vinegar has pure, soft and refreshing taste. The sweet corn vinegar has good palatability and good taste, can arouse the appetite of people, is a fruit vinegar drink with various health care functions, and has very good market prospects.

The present invention relates to the technical field of raw white wine maturating and aging equipment, and particularly relates to a magnetized micro-molecule purifier capable of maturating and agingwhite wine. The magnetized micro-molecule purifier comprises a support plate. The bottom of the support plate is provided with universal wheels. The support plate is provided with a purifier body. Oneside of the purifier body is provided with a stainless steel explosion-proof pump. The stainless steel explosion-proof pump is connected with the purifier body through a pipeline. The stainless steelexplosion-proof pump is connected with a raw wine inlet. A first stainless steel chuck is arranged at the top end of the purifier body. A stainless steel inlet pipeline is arranged on one side of thestainless steel chuck. A neodymium iron magnet is arranged in the purifier body. A fluid channel is formed in the neodymium iron magnet. A liquid outlet valve is arranged at the bottom end of the purifier body. A second stainless steel chuck is arranged on one side of the liquid outlet valve. The beneficial effects of the purifier are that the effect which can be achieved by long-time storage isachieved, the time is effectively saved, the period is shortened, and white wine enterprises have better fund turnover.

The invention discloses a distillation method for reducing fusel oil in liquor. In the method, firstly, the mature mash is subjected to slow distillation (steam 0.2-0.3 MPa), the fusel oil is concentrated in the wine head, and the wine head is collected; Distill the wine head to remove fusel oil to obtain the base wine. The method of the present invention can effectively enrich the fusel oil in the wine head through slow distillation, so that the follow-up impurity removal process only needs to rectify 10-30% of the wine head, and 70-90% of the wine body does not need to be treated , thereby greatly reducing the amount of rectification treatment. The alcohol content of the wine head is relatively high, which is beneficial to the enrichment and separation of fusel oil, and can reduce the reflux ratio of rectification. The comprehensive result is to save steam and power consumption, improve the efficiency of impurity removal, and be easy to produce and apply.

The invention discloses mint oolong tea and a preparation method thereof, and relates to the technical field of tea making. The technical problems that in the prior art, tea products cannot achieve the healthcare effects of eliminating summer-heat by cooling, refreshing oneself, regulating the spleen and the stomach, improving the immunity and the like while the tea tasting requirement of a user is met are solved. The preparation method of the mint oolong tea comprises the steps that mint and oolong tea are adopted as raw materials, a two-stage baking fermentation method is adopted for performing joint baking on preprocessed mint peduncles and preprocessed mint leaves with the oolong tea, the oolong tea sufficiently absorbs volatile components in the mint peduncles and the mint leaves, the taste of the oolong tea is improved, and the effect of the mint is achieved; finally, mint leaf powder and the oolong tea obtained after secondary fermentation are sufficiently mixed to be uniform, it is further ensured that the useful components of the obtained mint oolong tea are integrated, the mint leaves and the mint peduncles can be sufficiently utilized, and raw materials are prevented from being wasted. The method is simple in process, convenient to implement, and suitable for being applied and popularized, and the useful components of the mint and the oolong tea are sufficiently reserved.

The invention discloses fermented selenium-enriched kiwi fruit vinegar as well as a preparation method and an application thereof. According to the invention, selenium-rich kiwi fruit juice is fermented into alcohol, and then acetic acid bacteria are used for converting the alcohol into acetic acid. Meanwhile, pineapple juice is added in the acetic acid fermentation process, thereby enhancing reproductive capacity of the acetic acid bacteria on one hand, and enriching taste on the other hand. The vinegar semen is used for fermentation in combination with the olive vinegar stock solution and the pineapple juice, thereby significantly improving the fermentation rate, the acetic acid conversion rate and the acid production rate of the kiwi fruit vinegar, enhancing infectious microbe resistance in the vinegar fermentation period, and shortening time for producing vinegar in mass. The kiwi fruit juice is added in the after-ripening process, thereby improving fruit vinegar fragrance on one hand, and enhancing reproductive capacity acetic acid bacteria and aging of acetic acid bacteria on the other hand. The fermentation type selenium-enriched kiwi fruit vinegar is brown yellow, has the specific fruit fragrance of selenium-enriched kiwi fruits and strong vinegar fragrance, and is pure sour and soft in taste, slightly sweet and tasty, and good in stability.

The invention discloses a making method of lotus leaf flavor health steamed sponge cakes. The method concretely comprises the following steps: 1, taking glutinous rice, chestnuts, soybeans and hawthorn fruits, and mixing glutinous rice, chestnuts, soybeans and hawthorn fruits to obtain mixed powder; 2, taking lotus leaves, Fructus Amomi and dried orange peel, and mixing and crushing lotus leaves, Fructus Amomi and dried orange peel to obtain a lotus leaf slurry; 3, taking sophora flowers, chrysanthemum petals, pumpkin seeds and pepper, and mixing the sophora flowers, chrysanthemum petals, pumpkin seeds and pepper to obtain a food additive; 4, preparing a fermentation material; and 5, steaming to form the steamed sponge cakes. The method is simple and easy, and is easy to promote; the chestnuts, the soybeans, the hawthorn fruits and other auxiliary substances are added on the basis of a glutinous rice raw material, so the steamed sponge cakes contain abundant vitamins, crude fibers, carotene and other nutritional components and have tender and tasty mouthfeel, the lotus leaf slurry is rich in health components and has pleasant and soft smell, and the steamed sponge cakes have balanced rich, medium and light tastes, have the efficacy of strengthening stomach and digesting foods, have unique mouthfeel, and are suitable for people of all ages.

The invention discloses soft and refreshing mashed potatoes rich in nutrients and a preparation process thereof, and belongs to the technical field of food processing. The mashed potatoes comprise thefollowing raw materials in parts by weight: 10-40 parts of potato starch; 10-40 parts of mayonnaise; 5-30 parts of cream; 5-20 parts of green beans; 5-30 parts of bacon; 10-60 parts of pickled radish; 5-30 parts of degreased condensed milk; 60-130 parts of Kewpie salad dressing; 70-110 parts of pumpkin; 10-40 parts of milk powder; and 160-240 parts of purified water. The preparation method comprises the following steps: S1, preparing raw materials; S2, preparing a potato starch initial mixture; S3, adding nutrient substances; and S4, adding refreshing substances. The mashed potatoes have theadvantages of being unique in flavor, soft in taste, rich in nutrients and capable of improving appetite.

The invention belong to the technical field of microbial winemaking, and aims to solve problem that the conventional miscellaneous grain crop liquor is single in varieties, simple in taste, bitter in taste, and pale in aroma, and cannot meet mass consumer tastes. An amaranthus hypochondriacus miscellaneous grain crop health liquor and a making method thereof are provided to improve the edibility of the amaranthus hypochondriacus. The amaranthus hypochondriacus miscellaneous grain crop health liquor is made by pulverizing amaranthus hypochondriacus leaves, black bean, rye, bitter buckwheat, oat, coix seeds and millet, cooking the pulverized mixture, performing fermentation mixed with yeast, performing mixing distillation, and the like. The amaranthus hypochondriacus miscellaneous grain crop health liquor provided by the invention is bright in color, mellow and soft in taste, and unique in taste, has lots of nutritional ingredients and mellow and soft taste, and can meet double requirements of consumers on nutrition and taste; the liquor contains flavonoid compounds, so that oxygen free radicals in a body can be effectively removed, the antioxidant capacity of the liquor is ten times higher than that of the Vitamin E, the degeneration and aging of cells can be prevented, the occurrence of cancer can be prevented, and the immunity of the body can be enhanced; the liquor has an effect of reducing blood fat, blood pressure and blood sugar.

The invention discloses a method for making a Cantonese sponge cake by fermenting sour dough, and belongs to the technical field of food processing. The method comprises the following steps of (1) uniformly mixing freeze-dried lactic acid bacteria powder with wheat flour and water, and fermenting to obtain sour dough; and (2) uniformly mixing the sour dough with Cantonese sponge cake slurry, pulping, fermenting, pulping for the second time to adjust the pH value of the slurry to be neutral or weakly alkaline, and steaming in a gradient heating manner to obtain the Cantonese sponge cake. A sour dough fermentation technology is combined with a gradient heating steaming method, and a large amount of micromolecular reducing sugar and free amino acid generated by fermentation metabolism of lactic acid bacteria in sour dough are utilized to provide a substrate source for a Maillard reaction and effectively promote the reaction, so that the uniform coloring of the product is realized, and the color, the texture, the taste and the appearance of the product are obviously improved.