39results about How to "Weak taste" patented technology

An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.

An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of preservatives and has a pleasant taste.

The invention discloses a processing method for increasing the aroma of a green tea and scented tea concentrated solutions and reducing the bitter taste. The processing method takes crushed green tea or scented tea as a raw material and comprises the following procedures of extracting, filtering, carrying out resin adsorption and elution, concentrating, backfilling effective materials, sterilizing and filling. The operation of carrying out the resin adsorption elution and comprises the following steps: adsorbing aroma flavoring materials and bitter taste flavoring materials in filtered tea water by passing through an adsorption column; eluting the tea leaf aroma flavoring materials adsorbed on the adsorption column by taking 96% alcohol as an eluting solution; and enabling the eluting solution with the volume which is 2-4 times as much as that the adsorption column to flow through the adsorption column each hour. According to the processing method, the resin adsorption column and an adsorption, elution and backfilling technology are adopted so as to effectively preserve the tea aroma, improve the tea feeling of the tea concentrated solutions and reduce the bitter taste. The green tea and scented tea concentrated solutions produced by adopting the processing method have a high and lasting aroma, a yellow green and bright soup color, a pure and strong taste, sweet aftertaste and a weak bitter taste, and can be used for preparing high-grade catering tea and tea for a tea beverage industry.

The invention discloses a quickly fermented meat dice sausage and a processing technology thereof. The fermented sausage comprises the following raw materials in part by weight: 500-550 parts of pig leg meat, 200-250 parts of beef leg meat, 200-250 part of pig tenderloin fat, 20-40 parts of pure water, 15-20 parts of table salt, 0.010-0.018 part of sodium nitrite, 0.5-0.9 part of sodium disoascorbate, 5-10 parts of glucose, 0.5-2 parts of black pepper powder, 0.2-1 part of rosemary, 0.2-1 part of white netmeg, 0.5-2 parts of anise, 0.5-2 parts of corainder, 0.5-1.5 parts of starter culture and 3-8 parts of lactic acid. The raw materials are prepared into the fermented sausage through the steps of raw material finishing, chopping, mixing, filling, mature fermentation, smoking, air-drying and the like. The sausage has short production period and is applicable to industrial quick production.

The invention belongs to a processing method of a seasoning bag and in particular relates to a processing method of a low-cost black tea instant seasoning bag. The processing method comprises the following steps: 1), selecting raw materials; 2), withering; 3), rolling and cutting; 4), fermenting; 5), drying; 6), preparing; 7), bagging. Compared with the prior art, the seasoning bag prepared by the processing method is mainly used for cooking tea eggs; the tea eggs brewed in the tea bag are light in taste and has no thick astringent of the tea; in use, the tea bag is only required to be directly put in the tea eggs; waste pruned branches of tea trees are used, so that the cost is low; the some problems encountered by stall owners during cooling the tea eggs can be avoided; meanwhile, the waste pruned branches of the tea trees, which serve as wastes and thrown away by tea farmers randomly, are changed from waste into wealth, so that the social waste resources are fully used; meanwhile, the tea eggs are more nutrient; extra income of the tea farmers can be increased.

The invention discloses a sweet and cool tipping paper gravure alcohol-soluble surface coating and tipping paper prepared therefrom. The sweet and cool tipping paper gravure alcohol-soluble surface coating comprises the following raw materials by weight: 0.1 to 0.3% of a sweetening agent prepared from neotame, mannitol, a rosvenor momordica fruit extract and fine moringa seed powder with a particle size of 1000 meshes, 15 to 20% of WS-23(N,2,3-trimethyl-2-isopropylbutanamide) cooling agent, 30 to 36% of polyvinyl butyral, 4 to 5% of castor oil, 1.6 to 2% of wax micropowder, 2.5 to 3% of whitecarbon black and 33.7 to 46.8% of edible ethanol. According to the invention, the tipping paper printed by using the sweet and cool tipping paper gravure alcohol-soluble surface coating provided by the invention is smoother, brighter, stain-resistant, water-resistant and wear-resistant in surface, has special sweet and cool tastes, and tastes cool and sweet; wear resistance, folding resistance andfunctionality of a printed product are reinforced to a great extent; and the reputation of he product is improved.