3319 results about "Aftertaste" patented technology

The present invention provides a method for improving the taste of sweeteners, and a method for improving the taste of edible products containing sweeteners. The present invention can be worked by using sclareolide and 2-acetylpyrrole in combination with a sweetener. By using the method of the present invention, an astringent taste, bitter taste or aftertastes such as lingering taste originating especially in high-intensity sweeteners can be reduced, so that edible products with an improved taste can be provided.

The invention provides a black soybean cake processing method. The processing comprises the steps that 1, black soybean powder, glutinous rice flour, rice flour, red dates, lily, sweet-scented osmanthus, the fruits of Chinese wolfberry, mint leaves, granulated sugar, sesame powder and palm oil are weighed; 2, the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry and the mint leaves are heated and decocted; 3, the granulated sugar is heated to be dissolved; 4, the black soybean powder, the glutinous rice flour and the rice flour are mixed, and then mixed liquid and the palm oil are added in the mixture for high-temperature steaming; 5, the steamed cake is coated with the sesame powder in a rolling mode. The black soybean cake processing method has simple steps, the black soybean cake is crisp and delicious and makes people enjoy aftertaste, and black soybeans have rich nutrients and have the effects of promoting cholesterol metabolism, lowering blood lipid, preventing cardiovascular disease and the like. Meanwhile, due to the fact that the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry, the mint leaves and the like are added in the formula, the black soybean cake has the effects of enriching yin, nourishing kidney, protecting the liver, nourishing the stomach, discharging toxicant, keeping beauty and the like.

The invention relates to a fragrance type heating nonflammable tobacco product. The fragrance type heating nonflammable tobacco product includes the following materials by weight: 1 to 6 parts of tobacco extract, 0.5 to 5 parts of tobacco flavor, 0.5 to 3 parts of taste and flavor conditioning agent, 0.5 to 6 parts of fragrance type liquor, 0.5 to 15 parts of fogging agent, and 75 to 95 parts of tobacco carrier. The invention also provides a preparation method of the tobacco product. According to the invention, the tobacco product is low in danger to a human body and an environment; the tobacco extract is added to improve the tobacco flavor concentration of the tobacco product at the low temperature, and meanwhile, smoke vigor and satisfaction can be improved; the fragrance type liquor is added to allow smoke to be fragrant, prominent, elegant and exquisite, and the liquor is rich and is long in aftertaste; the content of the fogging agent is improved, so that the amount of the smoke can be assured to the greatest extent when a consumer smokes at the low temperature, and the feel more similar to the feel of the traditional cigarettes is provided.

The invention provides a chicken bone protein zymolyte and a chicken essence substrate prepared by the chicken bone protein zymolyte, belonging to the technical field of poultry processing. The invention solves the problems of high cost for producing a chicken essence substrate, limited raw material sources, unavailable effective utilization generally by discarding leftovers, such as chicken bone, and the like, and the like in the prior art. In the invention, a novel chicken essence substrate is developed by adopting the cheap leftovers, namely chicken bone as a raw material and utilizing a biological enzymolysis technology and a hot reaction spice research technology; the chicken essence substrate is prepared by the following steps of: adopting the chicken bone zymolyte obtained after the chicken bone is subjected to double enzymolysis by pancreatic enzyme and Flavourzyme composite flavor protease as a main material, mixing the main material with hydrolyzed vegetable protein (HVP), a yeast extract, glucose, xylose, thiamine, chicken oil and propylene glycol according to a certain proportion; and carrying out Maillard reaction in a high-pressure reactor to prepare the chicken essence substrate with vivid chicken fragrance. The chicken essence substrate has vivid chicken fragrance, rich and strong chicken fragrance and long aftertaste.

The present invention is directed to orally disintegrating dosage forms comprising lipid coated substrates and silicified excipients. The use of silicified excipients in the orally disintegrating dosage form along with lipid coating of active agents, allows for improvements in the ability to prepare these dosage forms. Further, the dosage form can prevent unpleasant taste or aftertaste and provide better chemical and mechanical stability of the coated active substrate. This present invention also provides the possibility of harder more durable tablets, along with targeted immediate or modified release profiles for the active agent.

A synergistic flavoring combination of at least two flavoring oils and lauryl alcohol for use in an orally administered formulation which contains an ionizable zinc compound having an undesirable taste, the flavoring combination is unexpectedly effective in masking the unpleasant taste or aftertaste of zinc.

The invention discloses an additive which can reduce harmful components in smoke and the preparation method. The invention is mainly characterized in that the materials include jasmine tea, liquorice, Beta-cyclodextrin, polyethylene glycol, honey, lactic acid and glyceryl triacetate and the materials are processed into cigarette filter additive, and then are evenly sprinkled on the polypropylene or acetate fiber cigarette filter rod and at last are rolled into a cigarette; the weight of the additive is 0.5-5% of the weight of the cigarette filter rod. Compared with a reference cigarette, the cigarette filter rod additive is balanced in tea aroma, flower fragrance, cigarette aroma and drug aroma and can improve the taste of the cigarette, enabling the cigarette to have balanced aroma, comfortable aftertaste and slender and soft smoke; the invention also reduces total particulate matter in the cigarette by 3.0-5.6%, tar by 2.9-6.6%, carbon monoxide by 2.5-10% and nicotinamide by 0.9-1%, and effectively reduces peppery irritation to the respiratory system of the smoker from the smoke, reduces respiratory diseases as well as harm to the smoker.

The invention discloses a making process of smoked bean curd containing Chinese herbal medicine, comprising the steps of selecting and preprocessing raw materials, soaking, milling bean milk, filtering bean milk, boiling bean milk, pointing bean milk, standing, breaking, loading into plates, squeezing, stripping and slicing, making soup, marinating and obtaining finished products, wherein 20-50 parts of bean product coagulating liquid containing Chinese herbal medicine are added into 3.5-4 parts of cooked bean milk to be stirred and standing is carried out for 10 minutes before pointing bean milk. In the soaking step, 15 parts of yellow serofluid are required to be added into every 5 parts of soybean for soaking the soybean, different Chinese herbal medicine prescriptions have different medical effects, Chinese herbal medicine is added into 15 parts of yellow serofluid, the yellow serofluid is boiled for 10-20 minutes by intense fire and then boiled for 10-30 minutes by soft fire, the yellow serofluid is cooled, 5 parts of soybean is added to be soaked, and the soaked soybean fully absorbs the ingredients of the Chinese herbal medicine. Spice is added into the yellow serofluid used for soaking the soybean to desalt aftertaste of the Chinese herbal medicine in bean curd, so that fragrance is added in the taste of the smoked bean curd. The smoke bean curd made by utilizing the process contains no chemical substance, and Chinese herbal medicine is added, so that the smoke bean curd has pure taste and original flavour and has disease prevention and health care effects.

The invention discloses a mixed grain rice vinegar and a production method of the mixed grain rice vinegar. The mixed grain rice vinegar is a liquid product prepared from black tartary buckwheat, oat, broomcorn, wheat, black glutinous rice and white corn serving as main materials as well as sticky rice and a plurality of Chinese herbal medicines serving as auxiliary materials through fermentation together. The production method comprises the following steps of: cleaning the sticky rice, and then soaking and steaming; respectively crushing the Chinese herbal medicines, the black tartary buckwheat, the oat, the broomcorn, the wheat, the black glutinous rice and the white corn; mixing according to proportion and fermenting for 15 days to obtain a brewing mass; turning over and mixing the brewing mass and performing acidification and fermentation twice; ageing mature brewing mass for three months; then placing the aged brewing mass into a vinegar sprinkling pond; sprinkling cold boiled water slowly, soaking, discharging the vinegar liquid from the bottom of the pond to obtain raw vinegar; and finally, heating the raw vinegar, cooling and bottling, checking out to obtain a finished product. The mixed grain rice vinegar has a health-care function, is natural and pollution-free, can be used for cooking as a seasoning in various occasions such as homes, dining rooms, restaurants and tourist sites. In addition, the mixed grain rice vinegar is delicious in taste, has pure flavor, is soft and lasting in aftertaste, is mellow and sweet, is rich in nutrition and has a unique style.

Dry powder formulations of drugs such as antihistamine for nasal administration are provided where the drug is retained in the nasal cavity, and systemic side effects minimized or eliminated, through the selection of a narrow particle size range, between approximately 10 and 20 microns in diameter. In a preferred embodiment wherein the drug is an antihistamine, retention of the antihistamine at the nasal mucosa is improved and the bitter aftertaste associated with liquid antihistamine formulations significantly reduced. By making a dry powder formulation of an antihistamine (e.g., azelastine) having an average particle size of between 10 and 20 microns, the antihistamine is restricted primarily to the desired target organ, the nasal mucosa. Because the active ingredient stays in the nasal region, a lower dose can be used to achieve the same desired effect. As demonstrated by the examples, this lower dose reduces the incidence of somnolence, and because the active ingredient remains at the target organ and does not accumulate in the back of the throat and mouth, this formulation does not impart a bitter taste.

The invention discloses a method for planting and processing organic tea. Self-regulation is formed by the establishment of a complex ecosystem of a tea garden to plant organic tea in a virtuous cycle so as to ensure that tea becomes real green food. The subsequent tea processing technology is strict and a product thereof has rich tea flavor and lasting aftertaste. The method solves the technical problems that the existing method is old and is not beneficial to the ecological cycle in the prior art.

The invention discloses a production method for persimmon wine to remove acerbity, which comprises the following procedures: (1) selecting fruits, cleaning and beating; (2) protecting the color; (3) enzymolysising; (4) removing acerbity and clarifying; (5) adjusting ingredient; (6) fermenting; (7) ageing; (8) filtering, filling in bottles and sterilizing; (9) stocking, wherein removing acerbity and clarifying is completed via charging 0.3-0.6g gelatin into one kilogram persimmon juice, standing for 30-40 minutes, clarifying and filtering. The invention protects the color of persimmon juice and reduces oxidation by adding ascorbic acid and citrate, applies gelatin to remove acerbity and clarify, which can effectively remove acerbity and suspended granules in persimmon juice and enable persimmon wine without acerbity and to be easily clarified,) and employs brewing dry yeast to ferment at higher temperature, which has short ferment period. The persimmon wine is clear, transparent, lucidus and free of sediment, which has typical style, good taste, pure flavour, coordinated alcohol and acerbity, full wine body, tasty, good aftertaste, no objectionable odour, fresh persimmon flavour and wine flavour.

The invention relates to a production technology of Chinese medicinal herbal health fermented beancurd. The preparation method comprises the following steps of: 1) immersing; 2) grinding; 3) filtering; 4) cooking; 5) curdling; 6) culturing uncongealed beancurd; 7) squeezing and slicing; 8) performing early fermentation; 9) preparing the following Chinese medicinal herbal raw materials in 150kg of beancurd raw body by weight: 100g of pepper, 150g of liquorice, 120g of anise, 120g of cinnamon, 100g of medlar, 150g of cumin, 100g of tsaoko amomum fruit, 100g of cardamom, 100g of esmodium, 150g of fructus amomi, 100g of schisandra chinensis, 100g of dried tangerine peel, 150g of mangnolia officinalis, 150g of dogwood, 150g of radix salviae miltiorrhizae, and 100g of galangal, mixing and grinding into fine powder for later use; 10) pickling fermentation materials in later stage of preparation; and 11) stirring and filling into a pot for later fermentation. The beancurd is naturally fermented and brewed, prepared form Chinese medicinal herbs, can be darker and mellower when the preservation period is longer, and has the advantages of unique flavor, rich nutrition, strong color and smell, stomach-invigoration and long-lasting aftertastes, and has more local characteristics of Hunan flavor.

The invention relates to the field of tea, in particular to a production process of angelica keiskei koidzumi tea, mainly comprising the steps of picking and washing fresh leaves of angelica keiskei koidzumi, and then spreading, fixing, rolling, drying, fried rolling, screening, drying, and finally obtaining the finished angelica keiskei koidzumi tea. The angelica keiskei koidzumi tea which is prepared by adopting the production process has the advantages of black and lubricant appearance, tightly knotted rope shape, prominent angelica keiskei koidzumi aroma, rich inclusion, darkbrown liquor color, dark green bottom of leaves, mellow taste and sweet aftertaste, retains a large number of beneficial health ingredients, and can resist brewing.

Low calorie beverages sweetened with high intensity sweeteners are provided with arabinogalactan in an amount effective to mask bitter aftertaste or other off-note sensory characteristics associated with the high intensity sweeteners. Particularly preferred embodiments include blends of high intensity sweeteners and ratios of arabinogalactan to each high intensity sweetener in the blend of at least about 40.

A means for replacing common sugars (particularly sucrose) in a range of foods that maximizes sugar-like taste, texture and other key properties of sugar while minimizing the undesirable traits such as blood sugar response, digestive side effects, high caloric content and aftertastes. Various differing ratios and combinations of high intensity sweetening agents, high molecular weight bulking agent(s), substantially non-digestible sugar(s), and low molecular weight sugar alcohol(s) are used for various applications such as tabletop sugar substitute, frozen deserts, condiments, baked goods, chocolate and confectionaries have different formulations. These sugar replacement approaches are highly relevant to the production of diabetic-friendly foods, diet and / or reduced calorie foods, non-cariogenic (tooth-friendly) foods and other sweet, low-glycemic foods.

The invention provides a processing method of the honeysuckle tea, and relates to the technical field of tea processing. The method mainly comprises the following steps of: picking up and treating the honeysuckle, picking up fresh tea, withering tea green, cutting up the honeysuckle, evenly mixing honeysuckle with the tea, rolling, fermenting, extracting fragrance in a drying way, carrying out vacuum package and the like. According to a 'curing' process, the honeysuckle tea provided by the invention is weak in irritation, more gentle and temperate, can play the functions of the red tea for effectively promoting the stomach digestion, promoting the appetite, carrying out detumescence and diuresis, strengthening the heart and the like, can keep the pesticide effect action of the honeysuckle, and keeps the health protection effect of the honeysuckle. The juice of the honeysuckle can be sufficiently absorbed by the tea according to the rolling and fermenting of both of the red tea and the honeysuckle, and the taste of the honeysuckle and that of the tea are mediated with each other, so that the mouth feel is more delicious, the bitter taste of the honeysuckle disappears, and the tea has better sweet aftertaste.

The invention relates to a processing method of a jasmine iron goddess tea, comprising withering, water removing, rubbing and cutting, and drying. The technology steps are that: firstly, fresh iron goddess tea leaves are fetched; then the product is obtained through withering, water removing, water eliminating, rubbing and cutting, initial drying, mass rolling, scenting and refined baking. The jasmine iron goddess prepared by the invention not only retains the lasting appeal of the iron goddess, but also keeps the faint scent of the jasmine; the product reaches elegant appearance, good flavor and odor, bright tea color, strong and natural odor, pure and sweet flavor, fragrance retained after drinking and fragrant aftertaste, which is a masterwork in teas the people in the tea ceremony pursue.

The invention discloses a method for brewing dendrobium nobile wine. Dendrobium nobile is used as one of raw materials, corns and potatoes are used as matrixes, and the dendrobium nobile wine is prepared by the procedures of pretreating, mixing, medicine feeding, primary fermenting, secondary fermenting, squeezing, clarifying, wine decocting, inspecting, bottling and storing. During production, the dendrobium nobile serving as the raw material is subjected to combined hydrolysis by using cellulose and pectinase, so that nutrients beneficial to a human body, contained in the Dendrobium nobile,can be separated out fully; and meanwhile, the corns and the potatoes are used as the matrixes, so that the production cost is reduced and simultaneously the prepared dendrobium nobile wine is red brown, has a unique scorch flavor, is mellow, palatable and slightly bitter and has a long-lasting aftertaste. A product of the dendrobium nobile wine has multiple obvious health-care functions of removing lead, enhancing memory ability and immunity, deferring senility, increasing anoxia resistance, preventing osteoporosis and the like. The method is easy to master and can be applied to scale production.

The invention relates to a coarse-cereal dried bean curd roll and a preparation method thereof. The coarse-cereal dried bean curd roll is a bean product which is made by raw materials such as 45-85 percent of soy beans, 10-35 percent of black beans, 5-30 percent of green beans, 0-20 percent of peanuts and the like through steps of soaking, pulp grinding, pulp stewing, roll formation and drying. The coarse-cereal dried bean curd roll contains rich nutrients in various coarse cereals such as the black beans, the soy beans, the green beans and the peanuts, is rich in various vitamins, dietary fibers and minerals such as calcium, iron and the like and can promote the balance of dietary nutrition of people; when people eat the coarse-cereal dried bean curd roll for a long term, the effects of promoting blood circulation, reducing cholesterol, improving mental function, complementing calcium, preventing osteoporosis, preventing iron-deficiency anemia and the like can be achieved; the coarse-cereal dried bean curd roll is dark yellow and glossy, the rolls are even, the rehydration performance is good, the taste is flexible and unique, the roll is fragrant to taste and the aftertaste is long; and the yield of the process is high, the quality of the obtained product is high, the production cost is lower and the economic benefit is considerable.

The invention discloses a method for machining yellow tea. The method comprises the following steps of: (1) picking fresh leaves; (2) treating the fresh leaves; (3) removing green; (4) primarily heaping for yellowing; (5) treating; (6) primarily baking; (7) secondarily heaping for yellowing; (8) re-baking; (9) heaping for yellowing for the third time; (10) final firing to inspire the fragrance; and (11) putting into boxes and storing. The yellow tea machined by using the method is shaped like a bird tongue in appearance, yellowish in color, faint scent and lasting, mellow and thick in taste and sweet in aftertaste, yellow bright and clear in liquor color, and durable in soaking, and can be preserved for two years after being sealed in normal temperature; the yellow tea machined by using the method is rich in nutrition, the dry tea is light green and yellowish, the liquor color is bright yellow and clear, the fragrance is rich and the taste is mellow, the aftertaste is sweet, and the tea is durable in soaking; and particularly with the combination of mechanical machining and manual heaping for yellowing, the working efficiency is improved, the cost is reduced, the product quality is improved, and the market requirements are met.

A production method of jasmine black tea comprises withering, rolling, shaping, fermentation, and scenting, and the process comprises the following steps: firstly selecting high-quality fresh tea, then performing withering, rolling, shaping, fermentation, and scenting to obtain the product. The jasmine black tea prepared by the invention maintains the characteristic of fragrant, sweet and mellow taste of black tea, and has the delicate fragrance of jasmine tea; the product has elegant appearance, good taste and fragrance, lasting infused water, a spherical and distinct shape, a dark brown andoily color, a reddish soup color, heavy and natural fragrance, and mellow and refreshing taste, can leave fragrance in teeth and mouth after drunk, has strong fragrant aftertaste, has better aftertaste after infusion for several times, and is a superfine product pursued by tea ceremony enthusiasts.

The invention relates to a beef jerky with sauce flavor and a method for preparing the beef jerky, belonging to the field of food processing. The production method of the beef jerky comprises the following steps: removing the fat and the tendons of the hindquarter, cutting into pieces, pre-boiling, taking out of water, cutting into slices for later use, cutting ginger into slices, putting the ginger slices and hot pepper into a pot, frying until the strong flavor comes out, adding accessories into a filtered soup obtained by boiling the hindquarter pieces, boiling at 102-106 DEG C for 3-5min, adding the hindquarter slices, reboiling at 94-100 DEG C for 85-100min, taking out of the hindquarter slices, stirring the left soup without stop until the soup is dried and becomes into jelly, and spreading the jelly on the hindquarter slices uniformly by using a brush. The beef jerky prepared by using the method has strong sauce flavor, long-time aftertaste, good taste and moderate hardness. Due to the combination of the far-infrared baking and microwave drying, the safety of the beef jerky is guaranteed, the drying time is shortened greatly, and the preparation efficiency is improved.

The invention provides a making method of jasmine tea cakes. The method comprises the following steps of: picking tea leaves, harvesting, spreading, removing green, twisting, baking and drying, cooling, curing fresh flowers, blending jasmine, dredging the jasmine to dissipate heat, selecting the jasmine out, and pressing the tea leaves and the jasmine to obtain the cakes. The making method provided by the invention makes up the defects of light aroma, light taste and the like of the conventional tea; the tea cakes are attractive in appearance, moderate in tightness, easy to prize and convenient to store and carry; and the tea cakes full adsorb the jasmine aroma in the making process, so that the aroma of the tea cakes is thicker and purer, and the aftertaste of tea made from the tea cakes is sweat.

A preparation method of a white spirit combining a Fen flavor type, a Luzhou flavor type and a Maotai flavor type is characterized in that the preparation method comprises the following steps: 1, adding Xiaoqu, and carrying out cultivation saccharification to obtain a cultivation grain; 2, taking the cultivation grain and a distillers' grain with the weight ratio of the cultivation grain to the distillers' grain of 1:3.3-4.5 to prepare a grain; 3, adding high temperature Daqu, and carrying out high temperature accumulation; 5, adding middle temperature Daqu after the accumulation completing; and 5, putting into a cellar, and fermenting to obtain the mellow, gentle and fragrant white spirit The preparation method of the white spirit combining the Fen flavor type, the Luzhou flavor type and the Maotai flavor type provided in the invention adopts the above steps and fuses the Xiaoqu saccharification of a Fen flavor type white spirit, the high temperature accumulation of a Maotai flavor type white spirit and the mud cellar fermentation of a Luzhou flavor type white spirit; and the prepared white spirit has the advantages of clear and transparent color, mellowness and gentleness, harmony flavor, rich, delicate, soft, sweet and clear taste, and smooth aftertaste, and has a unique style of the mellowness, the gentleness and the fragrance.

A novel process for preparation of Rebaudioside D (RD), and other related naturally occurring sweeteners is provided. RD is a natural sweetening agent which can decrease the bitter aftertaste of steviol glycosides. The said process is suitable for commercial manufacturing by using readily available natural products and nontoxic reagents.

A tobacco stalk pre-expending processing technics is provided, which is characterized in that: the technics comprises the following procedures: washing, storing, expanding in liquid and marinating with interface the tobacco stalk, expanding the stalk strips, moisture regaining and feeding, storing, pressing sticks and drying for shaping. The technics method of the invention changes the expanding of cut rolled stem into expanding the tobacco stick by using marinating with high temperature and low pressure and then expanding with high temperature and reduced preddure, thus sufficiently eliminating the bad flatus in the tobacco stick as the flatus of the wood or the corrupt straws; the tobacco stick after expanded has increased cells and remarkably enhanced ratio surface, thus the material liquid can filter into the tobacco sticks sufficiently to becoming a natural filling material and adaptation carrier for adjusting the cigarette fragrance and style; the cigarette stick after expanded is large in volume, which, after pressed, is easy being cut into silkiness (similar as the physical behavior of tobacco shred); after dried and shaped normally, the cut rolled stem can crisp naturally, thus increasing the filling capacity. The cut rolled stem processed by the technics method of the invention is basically similar with tobacco shred in color and shape and the alloying evenness of the tobacco shred is increased; besides, the tobacco shred has no bad aftertaste when smoking, but has strong filling capacity and enhanced internal quality.

The invention relates to a tobacco flavor and a preparation method thereof. The preparation method comprises the following steps: (1) sequentially adding cellulase, pectinase, alpha-amylase and Serratia peptidase in an extraction process of compound Chinese herbal medicines, fully extracting active ingredients in the compound Chinese herbal medicines through a biological enzymolysis technology, adding 95% ethanol for inactivation and performing secondary extraction after the completion of enzymolysis, and filtering and concentrating after full extraction; (2) performing Maillard reaction on a concentrated solution obtained by preparation and compound amino acids; (3) performing staged treatment on a Maillard reaction solution obtained by preparation through a membrane separation technology according to molecular weight and functionality; (4) performing combination and compounding on membrane separation components obtained in various stages by smoking quality evaluation, and finally preparing the tobacco flavor provided by the invention. The flavor is added into cigarettes in an appropriate ratio and can further realize the effects of enhancing flavor, reducing irritation, covering mixed gas, coordinating smoke gas, reducing irritation of the oral cavity of the throat and improving the aftertaste in the oral cavity.