2083results about How to "Strong aroma" patented technology

A brew-in-the-cup disposable beverage assembly includes a cup and a beverage pouch containing a premeasured charge of beverage material. The pouch is packaged within an airtight bag to preserve the freshness of the beverage material until use. The beverage pouch rests on supporting structure extending inwardly from the cup sidewall supported in an upper region of the cup. An aroma enhancing substance is included in the beverage material. For use, the airtight bag is removed from the beverage pouch which is then placed on the supporting structure and liquid is poured onto the pouch to brew the beverage and drain into the cup.

The invention relates to a mulberry leaf tea and its preparing process, wherein the tea is prepared from two compositions of mulberry leaf and tea leaf by a weight ratio of 25-90% and 10-75%. The tea is prepared through sectionalized water-removing and drying process.

The invention relates to a female whitening skin-nourishing composition, which contains the following components of: by weight, 10-160 parts of saussurea involucrata culture, 100-700 parts of collagen, 20-120 parts of an acerola cherry extract product, 2-40 parts of sodium hyaluronate, and 0-20 parts of a natural sweetener. The composition provided by the invention has substantial efficacy in aspects of antiradiation and antioxidation, can has whitening and skin-nourishing effects for female, and is suitable for female of all ages.

The invention relates to a large fried melon seed and a processing method thereof. The processing method comprises the following steps: firstly sorting the following raw materials in parts by weight: 97-103 parts of large melon seed, 2.0-2.5 parts of edible salt, 0.3-0.4 part of sodium cyclamate, 0.9-1.0 part of fennel, 1.3-1.4 parts of liquorice, 0.7-0.8 part of plant oil and 0.10-0.13 part of liquorice extract; and then soaking, demoulding, cooking, baking, frying, cooling, selecting, packaging, and warehousing. The tea seed prepared by processing method provided by the invention has the advantages that the liquorice fragrance is strong, the aftertaste of five spices is long, the taste is smooth and soft, the seed can be broken into two sections once being cracked between the teeth, the seed kernel is full, the appearance is bright, and the seed is full of nutriments, thus the seed is a natural nutritious leisure food.

The invention provides a method for processing bean-flavor spiced chicken. The method comprises the following steps of: respectively marinating high-quality chicken and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced chicken. By adopting the method for processing the bean-flavor spiced chicken, the nutrients of the chicken and the bean are furthest kept; when the chicken is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated chicken has mellow taste, and the health-care effect is added; by mixing and eating the chicken and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the bean-flavor spiced chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein, low fat and high calcium, and has the effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, nourishing, supplementing calcium, detoxifying, beautifying and removing acnes. The method is scientific, and nitrites are not produced in the processing process.

The invention provides a continuous phase-changed extraction method for orange peel oil. The method comprises the following steps of: placing dry crushed orange peel raw materials into an extraction kettle; compressing an extraction agent into a liquid under the condition that the pressure and the temperature are always lower than the critical pressure and the critical temperature of the extraction agent; enabling the extraction agent to flow through the extraction kettle at the flow speed of 100-150L / h under the conditions that the extraction temperature ranges from 35 DEG C to 55 DEG C, and the extraction pressure ranges from 0.5Mpa to 2Mpa, and continuously extracting for 50-120min; after the orange peel oil is extracted, enabling the extraction agent to flow into a liberation kettle for liberating at the temperature of 65-75 DEG C and the pressure of 0.1-0.4Mpa; heating and carrying out pressure-reduced phase change on the extraction agent to enable the extraction agent to become a gas, then, immediately condensing the gas to enable the gas to become a liquid, and enabling the liquid to flow through the extraction kettle for extracting the materials again; and circulating many times in such a way. The continuous phase-changed extraction method has the advantages of high supercritical extraction efficiency, no solvent residues in products and high aroma component retention rate; in addition, the extraction pressure and the liberation pressure are lower than the supercritical pressure and temperature; and meanwhile, the continuous phase-changed extraction method has the characteristics of large extraction volume, high mass handling capacity and low production cost of a conventional solvent.

The invention discloses a preparation method of strongly-fragrant and total-nutrition soybean milk powder and application and belongs to the technical field of processing of soybean products. The preparation method comprises the following steps of: primarily crushing selected and impurity-removed soybeans, then carrying out microwave baking treatment, carrying out soybean soaking treatment after peeling baked soybeans, then obtaining pulp-slag mixture after grinding into pulp and boiling the pulp, carrying out composite enzymolysis treatment on soybean dregs after filtering, carrying out enzyme deactivation treatment on the soybean-dreg components treated by enzymolysis, then redissolving the treated soybean dreg components into soybean milk, adjusting a pH value, adding an additive to mix, and carrying out ultra-high-temperature instantaneous heat treatment, concentrated sterilization, spraying, drying and fluidized-bed powder sieving treatment in sequence after homogenizing treatment, thereby obtaining the strongly-fragrant and total-nutrition soybean milk powder. The preparation method disclosed by the invention has the characteristics of simple equipment and easy operation, and is applicable to preparation of the soybean milk with strong fragrance and balanced nutrition.