33results about How to "Sweet and smooth taste" patented technology

The invention relates to fruity soft sweets and a preparation method thereof, and belongs to the fields of foods and a processing technology thereof. The fruity soft sweets are prepared from the following components in parts by weight: 21-22 parts of white granulated sugar, 72-73 parts of glucose sirup, 1-2 parts of compounding type carrageenan, 0.5-1 part of citric acid, 0.2-0.4 part of sodium citrate, 2.9-3.2 parts of concentrated juice, 0.2-0.25 part of edible essence, 0.002-0.005 part of lemon yellow and 16.05-32.1 parts of water. The fruity soft sweets disclosed by the invention are rich in nutrition, good in taste, fragrant, sweet and smooth in mouth feel and not stuck to teeth; in addition, the prepared fruity soft sweets disclosed by the invention have favorable stability, and after the fruity soft sweets are stored for 9 months at a normal temperature, the water ratio of the fruity soft sweets is not changed basically.

The invention discloses a processing method of floral aroma type black tea. The processing method comprises the following process steps: selecting fresh leaves, performing indoor natural withering, withering with sunlight, heating and rocking, airing, rolling, fermenting, heating and tidying tea strips, shaping and drying. The processing method disclosed by the invention performs adjustment and improvement on a traditional black tea production process, and the prepared tea has flat, smooth, upright and beautiful shape and also has the advantages of bright yellow-red color, clear soup color, clear yellow-red color, sweet and pure aroma, slight flower fragrance, sweet, mellow and smooth taste, sweet after-taste, effect of promoting fluid production, red and green tea residue color and appearance of green leaves rimmed with red edges.

The present invention discloses a processing method of cold water brewing rose black tea, with 1 bud and 2 leaves or 1 bud and 3-4 leaves as raw materials. The processing method includes the following steps: selecting fresh tea leaves (selecting fresh 1 bud and 2 leaves or 1 bud and 3-4 leaves and removing tea leaves containing much water and impurities), withering the fresh tea leaves (including indoor natural withering and sunshine withering steps), initially rolling the tea leaves (rolling the tea leaves in a common 6CR-65 type rolling machine), adding black tea juice into the rolled tea leaves, additionally rolling and then fermenting the tea leaves, drying the fermented tea leaves (drying the tea leaves by a 6CH-20 chain plate type continuous tea drying machine after fermentation), producing the tea leaves with extra care and shaping the tea leaves (including cutting, plane-surface round sifting, winnowing, color sorting and mixing and blending steps), and performing scenting process (scenting the tea leaves with fresh rose petals, sifting out the rose petals used to scent the tea leaves, drying the tea leaves, enhancing fragrance scented with fresh rose petals, and stir-frying the rose black tea). The finished tea products are tight and heavy and raven and oil moist in appearance, and the tea water is yellowish red and bright in color, the aroma is pure sweet, the rose fragrance is rich, the taste is sweet and mellow and refreshing and smooth, the aftertaste is sweet and promotes the secretion of saliva, and the bottom of the tea leaves is red and bright after the rose black tea is brewed in cold water.

The invention relates to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. Wrappers of the quick-frozen dumplings disclosed by the invention take walnut powder, sweet potato flour, wheat flour, gluten flour and compound fruit and vegetable juice as raw materials; and stuffing takes chicken meat, common salt, white granulated sugar, acacia honey, corn kernels, corn starch, fresh milk, fat pork, dry may flower, pure henry steudnera tuber powder and compound spice powder as raw materials. The quick-frozen dumplings can overcome the defect that the taste of the traditional dumplings is generally slightly salty and meet consumers who are partial to sweet foods. The milk and walnut are further added into the making of products, thus the products have very comprehensive nutrition, and the dumplings with a brand new taste are provided for consumers.

The invention relates to a rose beautifying glutinous rice cake which is prepared by the following raw materials in parts by weight: 85-95 parts of flour, 105-115 parts of egg liquid, 63-66 parts of olive oil, 0.01-0.02 part of rose essential oil, 90-95 parts of sucrose powder, 35-38 parts of a camellia water extract, 40-45 parts of glutinous rice, 50-60 parts of apple vinegar and the like. In the cake provided by the invention, as jellies made of modified soybean dietary fibers are added, the waste of bean dregs is avoided, the mouth feeling of the crake is improved, and the cake is easy to accept by people and has good detoxifying and health preserving effects; as the camellia extract is added, the moldy time of the cake can be effectively delayed, and the shelf life of the cake can be prolonged; as the jellies made of papayas are added, the rose beautifying glutinous rice cake is sweet and smooth in mouth feeling and has a good beautifying effect; as rose, aloe, medlar, pearl and other extracts are added, the rose beautifying glutinous rice cake is endowed with a good beautifying effect and is good in whitening effect.

The invention relates to the field of tea, and particularly relates to a making method of a cleaning-free Pu'er tea. The making method comprises the steps: after charging Pu'er raw tea or Pu'er tea in a centrifugal container, washing for 2-20 min with 30-150 MPa high-pressure water; soaking the Pu'er raw tea or Pu'er tea in the centrifugal container for 10-60 min; starting the centrifugal container for carrying out rotary cleaning on the Pu'er raw tea or Pu'er tea for 2-20 min; draining water and then stopping the operation of the centrifugal container, rinsing, and washing the Pu'er raw tea or Pu'er tea for 2-10 min for second time by using the high-pressure water; starting the centrifugal container for dewatering the Pu'er raw tea or Pu'er tea until the water content of the tea is less than 25 percent; and naturally airing. The making method is simple and easy to operate, suitable for clean and large-scale production, and good in technical effect; the made cleaning-free Pu'er tea is clean and sanitary, high in quality, sweet and tender in taste, stable in quality, and free from foreign flavor, peculiar smell, dust, powder, residues, harmful substances and the like.

The invention discloses black tea and a preparation method thereof. The preparation method includes the following steps of firstly, conducting withering, and obtaining withered leaves, wherein fresh leaves are spread on a withering tank and withered till the water content is 50-55%; secondly, conducting rolling, and obtaining rolled leaves, wherein a two-section rolling method is adopted, and the rolling time of each section is controlled at 44-46 minutes; thirdly, conducting fermentation, wherein rolled leaves stand and ferment for 8-10 hours; fourthly, conducting drying. Dulcitol of black tea prepared through the preparation method is naturally formed, and the product is sweet and strong in fragrance, sweet in taste, free of high-fired fragrance and capable of meeting requirements of consumers in China.

The present invention relates to one kind of tea scent wine and its making process. The tea scent wine is made with prepared tea and pure water as the material, and through deastringing and decolorizing tea, activating culture in some sealed container at certain conditions, leaching with cold pure water, filtering, sterilizing and regulating. The tea scent wine may be made in different forms, colored or colorless and with or without CO2. It has rich wine scent, mellow smell, sweet taste, rich nutrients and certain health functions.

The invention discloses a pawpaw and soft-shelled turtle glue pudding with functions of moistening skin and losing weight and a processing method thereof. The pawpaw and soft-shelled turtle glue pudding comprises the following raw materials including glutinous rice flour, soft-shelled turtle meat, moringa oleifera leaf powder, honey, black tomato, pawpaw, raspberry, acorn powder, chickpea flour, water chestnut powder, pomegranate seed, radix polygonati officinalis, saussurea involucrate, folium apocyni veneti, albizia flower, lotus leaf, radix ophiopogonis, banana skin, coix seed oil, ground ginger and shallot, cooking wine and a food additive. The pawpaw and soft-shelled turtle glue pudding with functions of moistening skin and losing weight is convenient to eat, rich in nutrients, sweet and smooth in taste, special in flavor, and suitable for being eaten by various crowds, has the effects of invigorating the stomach and lubricating the intestines, clearing the heat and removing dysphoria, tranquilizing and allaying excitement, stimulating the menstrual flow and invigorating blood, and enriching yin and nourishing kidney, and is capable of helping digestion, invigorating health, improving sleeping quality and achieving the effects of moistening skin and losing weight after being eaten for a long time; and the pawpaw and soft-shelled turtle glue pudding is prepared from multiple raw materials.

The invention discloses a ginger health jelly. The ginger health jelly comprises the following raw materials in parts by weight: 5-10 parts of a gelatinizing agent, 80-100 parts of gelatinization water, 5-10 parts of saccharose, 3-5 parts of honey, 0.0002-0.0004 parts of potassium sorbate and 10-20 parts of traditional Chinese medicine balm; the traditional Chinese medicine balm is prepared by thefollowing raw materials in parts by weight: 20-30 parts of ginger, 5-10 parts of Rhizoma dioscoreae, 3-5 parts of fructus lycii, 3-5 parts of spina date seeds, 3-5 parts of poria cocos, 3-5 parts ofrhizoma polygonati, 2-4 parts of fructus corni, 2-4 parts of radix rehmanniae praeparata, 1-3 parts of donkey hide gelatin powder and 600-900 parts of traditional Chinese medicine water; and the invention further discloses a preparation method of the ginger health jelly. The ginger health jelly prepared with the preparation method disclosed by the invention has the advantages that the ginger health jelly contains rich vitamins and trace elements, the ginger health jelly is delicious, the nutritional value is high, effects of enriching yin, nourishing kidney, replenishing qi and enriching the blood are realized, and the ginger health jelly has effects of maintaining beauty and keeping young and has an anti-aging effect while being eat by females for a long time.

The invention provides white pea flower milk tea, and relates to a drink. The white pea flower milk tea comprises the following components by weight percent: 25% to 40% of fresh milk, 35% to 45% of dark tea, 10% to 15% of white pea flower juice, 5% to 13% of almond paste and 1% to 9% of dateplum persimmon paste. The goat milk, the tea, the white pea flower, the dateplum persimmon, the almond and other natural components are organically combined together on the basis of the combination of the traditional process and a scientific formula, so that the white pea flower milk tea is rich in multiple vitamins, mineral substances such as calcium, phosphate and the like, proteins, organic acids and other nutritional components. The white pea flower milk tea has the functions of replenishing qi and enriching blood, tonifying the kidney and strengthening the spleen, lubricating the intestines and facilitating feces excretion, reducing blood fat, whitening skin and removing freckles as well as resisting oxidation and delaying senescence, and can be used for improving the immunity of a human body as well as cannot generate the mutton smell of the goat milk. The white pea flower milk tea is fragrant, sweet and smooth in taste.

The invention discloses a making method of passion fruit jelly. The making method includes: separating peel of passion fruit from pulp, and extracting gelatinous pectin from the peel; adding purified water to the gelatinous pectin, heating to 60-100DEG C, constantly stirring to make the gelatinous pectin to be completely dissolved prior to adding syrup, and evenly mixing to obtain a pectin solution; after the pectin solution is cooled to be 55DEG C, adding the pulp while evenly mixing to obtain a jelly solution; feeding the jelly solution to a mold, sealing the mold to cool the jelly solution to be gel like to obtain the passion fruit jelly. The invention further discloses the passion fruit jelly made from the above method. The passion fruit jelly has the advantages that all raw materials except the syrup are from the passion fruit, no additives are added, original nutrients of the passion fruit are retained with the making process, and good taste is achieved.

The invention discloses blood-replenishing beauty-keeping soft-shelled turtle porridge and a processing method thereof. The porridge comprises the following raw materials in parts by weight: 300-400 parts of soft-shelled turtle, 30-40 parts of acorn-nut kernels, 80-100 parts of polished round-grained rice, 15-20 parts of sedum aizoon L, 10-15 parts of red distiller's grains, 20-40 parts of passionfruit juice, 8-10 parts of konjaku flour, 10-13 parts of day-lily bud powder, 10-12 parts of tremella powder, 2-3 parts of pseudo-ginseng flowers, 1-3 parts of gentiana scabra bunge, 1-2 parts of polygonatum sibiricum, 2-3 parts of leonurus artemisia, 1-3 parts of evolvulus alsinoides, 1-3 parts of rose flowers, 10-20 parts of sweet wine, 6-10 parts of a food additive, 1-3 parts of amomum globosum loureiro, 0.5-1 part of ground pepper, 2-6 parts of salt and a proper amount of water. The porridge is rich and balanced in nutrition, fragrant, sweet and smooth in mouth feel and unique in flavor; a plurality of Chinese herbal medicinal ingredients with effects of invigorating spleen-stomach, replenishing vital energy, calming nerves, keeping beauty and activating and replenishing blood are added in a formula and generate a synergistic effect together with functional ingredients of the soft-shelled turtle, so that people eating the porridge have soft, smooth and black hairs and ruddy and smooth skins and feel full of energy.

The invention discloses a method for preparing beancurd without vegetable acid. The method comprises the following steps of: soaking and washing soybeans in water at 9 to 11 DEG C repeatedly to remove the vegetable acid, allowing protein granules to swell fully, the soybeans to germinate and generate vitamin C; and grinding the soybeans, boiling, and solidifying for forming. By analyzing soft beancurd produced by the method, compared with the removing rate of the vegetable acid in the conventional beancurd, the removing rate of the vegetable acid in the soft beancurd is improved by about 48 percent, and the beancurd and beancurd products are fragrant, sweet and tender in mouthfeel; and due to the adoption of the method, the beancurd yield of unit soybeans is improved substantially.

The invention belongs to the technical field of black tea processing, and especially relates to a pretreatment method of tea leaves in black tea processing. According to the pretreatment method, dead leaves and broken leaves are removed before airing and withering of tea leaves, so that undesired fermentation caused by mechanical damages of tea leaves is avoided effectively; spreading of thin leaf layers is capable of realizing rapid and uniform water loss of tea leaves, and shortening airing time; low temperature and enzyme deactivation via rocking are combined so as to increase conversion of substances contained by tea leaves, shorten rolling time and fermentation time, avoid fermentation in rolling process, and avoid defects such as poor mouthfeel, poor fragrance, and poor bottom leaf quality of black tea caused by nonuniform fermentation.

The invention discloses a brewing method of radix polygoni multiflori health-care wine and belongs to the technical field of a health-care wine brewing technology. The radix polygoni multiflori health-care wine is prepared from the following raw materials in parts by weight: 60 to 80 parts of radix polygoni multiflori, 20 to 30 parts of sticky rice, 0.5 to 1.5 parts of distiller's yeast, 1 to 3 parts of black mulberry fruit, 1 to 3 parts of fructus lycii and 2 to 4 parts of black jujube; the brewing method comprises the following steps: crushing the raw materials in parts by weight, steaming and fermenting; filtering the raw materials with a microporous membrane with the pore diameter of 0.45mu m; filling in a sterile filling production line and sealing to prepare the compound fermentationtype radix polygoni multiflori health-care wine. The radix polygoni multiflori health-care wine disclosed by the invention is purple black, has a natural rich radix polygoni multiflori aroma and hasa sweet and mellow and soft mouthfeel; the radix polygoni multiflori health-care wine has the effects of improving comfort and refreshing, remaining aroma in mouths and noses, nourishing liver and kidney, strengthening tendons and bones and blackening hairs after being orally taken; the requirements of different people are met. Meanwhile, the raw materials are easy to take, a brewing technology issimple and the cost is relatively low. The brewing method has the advantages that a fermentation effect of microorganisms is adopted; compared with a health-care wine blending production technology,the radix polygoni multiflori health-care wine contains rich microorganism fermentation active components and the taste and nutrient level of a product are higher; a microporous membrane filtering production technology is adopted so that the product has high clarity and good sterilization and impurity removal effects and the product has stable active components.

The invention belongs to the technical field of food processing, and specifically relates to a white fungus and red jujube cake capable of beautifying the face and a preparation method thereof. The white fungus and red jujube cake is composed of the following raw materials: low-gluten flour, baking powder, egg liquid, dessert sugar, red jujubes, white fungi, gingko protein, sallow thorn oil, honey, lemon juice, olive oil and papaya flavonoids. The white fungus and red jujube cake is prepared by mixing the white fungi and the red jujubes as raw materials, and is especially added with the papayaflavonoids, the gingko protein and the sallow thorn oil as the effective components, so the prepared red jujube cake is rich in nutrients, mildly sweet and smooth, the components are natural, nontoxic and free of side effect, and the white fungus and red jujube cake can be eaten as a routine health-care leisure pastry to achieve the effects of beautifying the face and delaying aging, and has a broad market prospect.

The invention discloses a hair-care royal jelly product. The hair-care royal jelly product contains the raw materials in parts by weight: 50-80 parts of royal jelly, 8-12 parts of pine pollen, 12-16 parts of bee honey, 3-6 parts of propolis, 15-20 parts of black bean flour, 8-10 parts of black sesame seed powder, 1-3 parts of vitamin E, 2-5 parts of mannite, 4-7 parts of grapeseed oil, 1-3 parts of fresh mulberry leaf extract, 4-5 parts of ginger extract, 2-4 parts of Chinese herbal medicine extract and 15-25 parts of water. The invention further discloses a preparation method of the hair-care royal jelly product. The hair-care royal jelly product disclosed by the invention can be used for improving the gastrointestinal function of a human body and regulating endocrine secretion, and the hair-care effect is remarkable.

The present invention discloses a fish sausage and a preparation method thereof. The fish sausage is prepared from fish, soybeans, corn, coriander, pepper fruits, butter, starch, salt, vinegar and casings according to a certain proportion, and is prepared by washing, pickling, grinding, mixing, heating, filling, packaging and other steps. The prepared fish sausage with fish as the main raw material makes full use of fish and fish bones so that the fish sausage is relatively rich in nutrition, and avoids the waste at the same time, and the further addition of soybean milk and butter makes the fish sausage taste relatively fragrant and sweet and refreshing and smooth, and the retention of bean dregs can better retain nutrition of the bean dregs; meanwhile, the addition of corn kernels and chopped coriander not only can increase the fish sausage flavor, but also can make the fish sausage color visually look better .

The invention relates to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. Wrappers of the quick-frozen dumplings disclosed by the invention take walnut powder, sweet potato flour, wheat flour, gluten flour and compound fruit and vegetable juice as raw materials; and stuffing takes chicken meat, common salt, white granulated sugar, acacia honey, corn kernels, corn starch, fresh milk, fat pork, dry may flower, pure henry steudnera tuber powder and compound spice powder as raw materials. The quick-frozen dumplings can overcome the defect that the taste of the traditional dumplings is generally slightly salty and meet consumers who are partial to sweet foods. The milk and walnut are further added into the making of products, thus the products have very comprehensive nutrition, and the dumplings with a brand new taste are provided for consumers.

The invnetion belongs to the field of rice wine processing and in particular relates to life maintenance rice wine and a making method thereof. The rice wine is made of the following raw materials inparts by mass: 4000-6000 parts of large millet, 0.5-1 part of stigma croci, 10-15 parts of red dates, 4-6 parts of fragrant solomonseal rhizome, 4-6 parts of lycium barbarum and 4-6 parts of radix pseudostellariae. The making method comprises the following steps: respectively adding 5-6 times by mass into stigma croci, red dates, lycium barbarum and radix pseudostellariae, performing soaking for 30 minutes, crushing the boiled traditional Chinese medicines by using a wall breaking machine into decoctions, adding the decoctions into rice wine fermented mash, sealing jars, and performing fermentation. The rice wine has the advantages of being good in life maintenance and healthcare, rice in nutrition, sweet and smooth in taste, easy to absorb, good in quality, and the like.

The invention relates to the technical field of health products, and particularly relates to a stachyose health food. The health food is prepared from the following components in parts by weight: 15-25 parts of stachyose, 10-15 parts of rhizoma atractylodis macrocephalae, 13-18 parts of apricot kernels, 8-12 parts of ginkgo seeds, 1-5 parts of acorn nut kernels and 3-8 parts of hazelnut kernels. The health food has a precise formula, novel technology and unique process, has the effects of nourishing and building bodies, prolonging lives, reducing lipid, reducing weight, relaxing bowels, removing toxicity, nourishing skin, regulating internal secretion and enhancing immunity, has a good curative effect, and has an effective rate of 100 percent in clinical verification; and the preparation method is simple and easy to operate, can be used for solving the problem for the crushing fineness of oily materials, can be used for crushing oily materials into fine powder or ultrafine powder to meet the requirement of preparations, so that the effect of the health food is improved, and biological utilization is improved.

The invention provides a preparation method of a composite enzyme for male health. The preparation method is characterized by comprising the following specific steps: S1, washing 37-55 parts by weightof fructose philanthropy, 11-19 parts by weight of lotus plume, 12-24 parts by weight of sea cucumber, 6-14 parts by weight of stakeout, 12-18 parts by weight of carrots and 3-7 parts by weight of apples clean, and denigrating the fructose philanthropy, and sterilizing all appliances for later use; airing and draining moisture on surfaces, and crushing the raw materials into serous fluid; S2, preparing microbiological; and S3, putting a culture medium obtained in the S1 and a mother starter obtained in the S2 into a fermentation tank, and sealing the fermentation tank. The composite enzyme has the characteristics of being natural, safe, sweet and smooth in taste, and effectively promoting male testosterone secretion, and has a relatively good curative effect on genesis, infertility, impotence and climacteric syndrome caused by poor testosterone secretion of the male.