1034results about How to "Strong taste" patented technology

A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The present invention relates to a buckwheat starch syrup prepared by liquefying, saccharisfying, and proteolyzing starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and various foods containing the same. The buckwheat starch syrup of the present invention contains various amino acids and minerals, as well as rutin which is effective in preventing arteriosclerosis, and hence it is healthy and excellent in nutritive balance. Thus, the buckwheat starch syrup of the present invention can be suitably used in various foods.

The invention provides a plant ferment vinegar beverage with high performance cost ratio and rich nutrients. The plant ferment vinegar beverage comprises the following components by weight: 1-4 parts of a plant ferment stock solution, 2-6 parts of fermentation original vinegar, 10-15 parts of fruit and vegetable juice, 1-3 parts of honey, 1-3 parts of oligosaccharide, 75-80 parts of purified water, 0.05-0.2 part of a sour agent, 0.001-0.02 part of essence, and 0.01-0.05 part of a preservative. The invention also provides a preparation method of the plant ferment vinegar beverage. The preparation process is simple and controllable. The plant ferment vinegar beverage is formed by scientific compounding of the plant ferment stock solution with different flavor fermentation original vinegar, different flavor fruit and vegetable juice, oligosaccharide and other raw materials, thus making up the blank in the prior art and products. The obtained plant ferment vinegar beverage has high performance cost ratio and lower price than existing plant ferment, not only has the nutritional value of high price plant enzyme, but also has rich product flavor and variety.

Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and / or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.

An instant naked oats powder as solid beverage for the patients of hyperlipomia and diabetes is prepared from naked oats through removing impurities and fine fibres, soaking in hot water, grinding, adding alpha-amylase, auxiliary materials and emulsifier, homogenizing, emulsifying, and spray drying. Its advantages are high dissolving speed and solubility (more than 89.44%), and rich gamma-linolenic acid.

The invention discloses a method for preparing aromatic rapeseed oil. The method comprises the following steps: (1) wetting and tempering, namely feeding rapeseeds into a wetting device, spraying water for wetting, and conveying the rapeseeds into a tempering device for tempering; (2) frying and smoking, and removing the glucosinolate decomposition products; (3) pressing to prepare crude rapeseed oil; and (4) crystallizing and filtering the crude rapeseed oil, thereby obtaining the aromatic rapeseed oil. The preparation method disclosed by the invention is simple and easy to operate, any chemical additive does not need to be added in the preparation process, the wastewater and waste gas pollution is avoided, the prepared aromatic rapeseed oil is strong in flavor, the content of total glucosinolate is extremely low, the residual oil content of the rape seed cake is low, and the oil extraction efficiency of the rapeseeds is high.

A pickled papaya rich in protein, VA, VC and minerals is prepared from papaya, garlic cloves, ginger, hot pepper, edible salt, soy sauce and saccharine through pickling for 7-25 days.

The invention discloses a production process of green tea. The production process comprises the following steps: spreading out to cool, deactivating of enzymes, rolling, drying, shaping, improving aroma and selecting. Multiple times of deactivating of enzymes are adopted in the process, so that the fresh leaves are completely deactivated; and the steps of drying, shaping and improving aroma are integrated, so that the natural substances in the tea leaves are preserved to the maximum degree in the prepared green tea; moreover, tea water made through the tea leaves prepared by the process is free of any fragment; and the tea soup is clear, transparent, strong in flavor, heavy in aroma, mild and soft; thus, the production process is a good production process of green tea.

The invention provides a processing method of green tea, which is used for solving the problem of bitter taste of a large amount of green tea produced in Sichuan province. The processing method of the green tea is characterized by comprising the following steps of: picking fresh leaf, tedding green leaves, deactivating enzymes, rolling, conducting first-step roasting, conducting secondary rolling, conducting deblocking, conducting second-step roasting, spreading and airing, roasting to be dry, spreading and airing, and drying and extracting flavor, wherein twice rolling processes are carried out by hot rubbing. According to the processing method of the green tea, the bitter taste of the large amount of the green tea produced in the Sichuan province can be effectively reduced, the quality of tea leaves can be improved, and the heavy, mellow, fresh and brisk degrees can be increased; and the good foundation is established for expanding the tea markets of Sichuan and promoting the export of the tea in Sichuan.

The invention relates to the field of drink, in particular to coconut juice and a preparation method thereof. According to the preparation method, coconut water and white coconut pulp are taken as raw materials; the method comprises a series of steps: respectively preparing the coconut water and coconut juice, adding a prepared emulsifying agent solution and a prepared stabilizer solution into the coconut juice, and carrying out emulsification treatment; after that, adding the treated coconut water into coconut emulsion, carrying out colloid milling, heating up until the coconut emulsion is boiling, blending by sugaring, homogenizing, carrying out heat preservation, canning, sealing, sterilizing, and the like to obtain a finished product. The coconut juice prepared by the preparation method provided by the invention has good advantages in the aspect of performance, is good in product stability and has one-year product quality guarantee performance; the product is fresh and mellow in flavor and strong in mouth feel, has the original flavor of the coconut water and the coconut juice, and is rich in nutrition.

The invention relates to a processing method for tea flowers. The processing method comprises the following steps: picking the tea flowers, withering, carrying out fixation, drying and packaging. According to the method, a microwave water removing machine is utilized for rapidly finish fixation in short time; meanwhile, in a fixation process, a lot of water molecules are escaped and evaporated from the tea flowers so as to realize the primary drying aim; the color, the flavor, the shape and the taste of the fresh tea flowers can keep unchanged to the greatest extent and effective substances are kept to the greatest extent; the high-aroma and the high-quality tea flowers are prepared.

The invention discloses purple fine dried noodles capable of preventing cancer and a making method of the purple fine dried noodles. The fine dried noodles are prepared from the following components in parts by weight: 80-100 parts of wheat flour, 10-20 parts of purple corn flour, 10-15 parts of purple potato flour, 10-15 parts of purple Chinese yam powder, 5-10 parts of purple carrot juice, 3-8 parts of eggplant juice, 3-8 parts of purple cabbage juice, 3-6 parts of eggs, 2-4 parts of konjac glucomannan, 2-3 parts of vital wheat gluten, 2-5 parts of edible salt, 0.1-0.5 part of dietary alkali and 45-65 parts of drinking water. The making method comprises the following steps of pretreating raw materials; mixing flour with water so as to obtain dough; ageing the dough; pressing the aged dough for the first time so as to obtain dough sheets; ageing the dough sheets; continuously pressing the aged dough sheets so as to obtain thin dough sheets, and cutting the thin dough sheets into wet noodles; putting the wet noodles on a rack, and uniformly cutting the wet noodles on the rack; drying the wet noodles on the rack; and taking the dried noodles from the rack, and cutting off the dried noodles taken from the rack. According to the purple fine dried noodles and the making method disclosed by the invention, the wheat flour is used as a main raw material, purple foods which are rich in anthocyan and selenium elements are added, and the technology is simple, so that the made fine dried noodles are rich in nutrition, bright in color and chewy in mouth feel, and can have the functions of eliminating free radicals, resisting oxidation, preventing cancer, strengthening the elasticity of blood vessels, maintaining beauty and keeping young.