88 results about "Isovitamin C" patented technology

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu/ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention relates to a method for prolonging the refreshing time of frozen and fresh chicken breast by skin vacuum packaging. The method comprises the following steps: slaughtering a healthy chicken, draining blood and removing viscera to get carcass chicken, precooling for 30 minutes to enable the core temperature of the chicken body to be less than 10 DEG C, then splitting, injecting 0.05-0.08% (w/w) of composite phosphate into the split butterfly-shaped chest, spraying compound sterilization solution (mixed refreshing solution containing 3-5% of sodium lactate, 0.1-0.3% of sodium isovitamin C and 0.2-0.4% of acetic acid), draining, performing skin packaging (vacuum degree is ), and performing quick freezing, thereby preparing a fresh chicken breast product with the core temperature of -2 to 2 DEG C. The fresh chicken can be slaughtered, packaged and warehoused in only two hours, thereby effectively reducing pollution and reproduction of bacterium. Optimal storage temperature and optimal refreshing time of the frozen and fresh chicken can be determined, namely the frozen and fresh chicken can be stored for 12 days at the temperature of 0-1 DEG C.

The invention discloses a smoked bacon seasoning which comprises wine, bruised ginger, bruised garlic, pepper, orange meal, glucose, tartaric acid, sodium hypophosphite and D-sodium erythorbate, wherein the d-sodium erythorbate, the sodium hypophosphite and the orange meal have antioxidation and have better antioxygenic property when being used with the tartaric acid, the sodium hypophosphite can also inhibit Clostridium botulinum, the complex of the ingredients can be used as a nitrite substitute to eliminate the peculiar smell of raw meat, enhance the penetration of salt and promote the creation of maturing flavors of the meat product. After being smoked by a conventional method, the meat product still keeps high viscosity and good elasticity, further obtains high antibacterial property and lipoid oxidation resistance under the condition of a low salt content, and has excellent preservation stability. The bruised ginger, the bruised garlic, the pepper and the glucose are appropriate in quantity, and form an integral whole by the synergy with the other materials, achieving the advantages of unique and intense fragrance and excellent mouth feel. The meat product prepared by the method with the smoked bacon seasoning has better mouth feel and quality.

The invention discloses spicy hot beef paste, which is mainly composed of the following raw materials: 40%-50% of sweet soybean paste, 10%-15% of beef, 12%-18% of edible oil, 1.5%-4% of sugar, 1%-1.5% of pepper, 0.8%-1.2% of pepper, 0.3%-0.4% of five spice powder, 2%-3% of fresh ginger, 1%-1.5% of garlic, 1%-1.5% of cooking wine, 0.3%-0.4% of monosodium glutamate, 0.02%-0.03% of I+G (IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5' bird-GMP nucleic acid sodium (DISODIUM GUANOSINE5 '-MONOPHOSPHATE)), 1.5%-2.5% of sesame, 4%-5% of peanut, 0.4%-0.6% of yeast extract, 0.05%-0.1% D-Sodium isoascorbiate, 1%-2% of salt, and the balance of water. The spicy hot beef paste is rich in nutrition and glossy in color, has unique taste of beef composite paste; tastes spicy and fresh, not only has a good taste and long-lasting aroma and aftertaste, and can effectively maintain various nutritional ingredients of the raw materials of the beef paste.

An instant long-thread konjak vermicelli as an instant food is prepared proportionally from long-thread konjak vermicelli, edible salt, citric acid, sodium citrate, isovitamin C, flavouring and vegetables through preparing long-thread konjak vermicelli, rinsing, thermal desulfurizing, acidifying, mixing with others and packing.

The invention relates to an Abelmoschus manihot oral liquid and its preparing process, wherein the constituents of the medicaments include Abelmoschus manihot extract 100000 parts, iso-vitamin C sodium 40-60 parts, refined granulated sugar 4500-6000 parts, lemon acid 100-200 parts, cyclodextrin 40-80 parts, xanthan gum 60-120 parts. The preparing process consists of preparing the Abelmoschus manihot extract, proportioning by the weight portions of Abelmoschus manihot stalks 10-35%, Abelmoschus manihot leaves 15-35%, Abelmoschus manihot roots 20-45%, Abelmoschus manihot seeds 8-25%, Abelmoschus manihot flowers 2-8%, extracting with water, finally mixing the extract liquids.

The invention relates to a preparation method of a intermediate moisture seasoning fish food, which comprises the technological processes of raw ingredient fish such as preprocessing, rinsing with clear water, drying, etc. The fish bodies are soaked in mixed aqueous solution composed of edible salt and EDTA before being rinsed in the clear water; certain lso-Vc is mixed in seasoning for salting treatment before drying; the fish bodies are drying-processed by adopting the low-temperature drying process, to lead the water content of the fish bodies in the products to range from 40 to 65 percent. The mixed aqueous solution has the proportion of the edible salt and the EDTA that the edible salt is 2 to 10g and the EDTA is 0.2 to 0.5g by weight per 100ml water, and the time for soaking the fish bodies is 10 to 60 minutes. The quantity of the lso-Vc which is mixed in the seasoning is 0.2 to 0.5 percent of the weight of the salted and processed fish bodies. The preparation method is applied to solve the problems that the taste is single, the lipid oxidation is serious, the color is bad, etc. in the traditional intermediate moisture fish food; the preparation method can also enlarge the raw ingredient of the intermediate moisture fish food, and can solve the difficult problem of processing the intermediate moisture foods of high-fat fish.

A method for producing ham sausage added with inulin is as follows: taking 20 to 40 portions of animal meat and (0.5 to 5)/3 portions of ice water into a chopper mixer to be chopped, and adding 0 to 5 portions of grease, 1.5 to 3.0 portions of table salt, 0.5 to 1.0 portion of white sugar, 0.1 to 0.3 portion of monosodium glutamate, 0.1 to 0.2 portion of phosphate, 0.01 to 0.03 portion of Vitamin C sodium erythorbate, 0.5 to 1.0 portion of spice, 0.01 to 0.02 portion of colour former, 5 to 10 portions of vegetable protein and (0.5 to 5) * 2/3 portions of ice water to be mixed to obtain minced meat filling, with the chopping temperature of below 10 DEG C, putting 2 to 15 portions of inulin and 2 to 15 portions of starch into the minced meat filling to be mixed into semi-finished products, clystering under 9 to 12 DEG C to obtain semi-finished ham sausage, placing the semi-finished ham sausage under the high temperature of 115 to 121 DEG C to sterilize, steaming for 20 to 30 minutes to obtain the sausage added with inulin; the inulin improves the water binding capacity and mouthfeel, and has a nutrition and health-care function.

The invention discloses a composite sweet-sour plum juice beverage. The composite sweet-sour plum juice beverage comprises the following raw materials of smoked plums, sour plums, haws, licorice roots, Chinese wolfberry fruits, white granulated sugar, glucose, citric acid, sodium cyclamate, aspartame, potassium sorbate and D-sodium isoascorbiate. The making method of the composite sweet-sour plumjuice beverage comprises the following steps of carefully selecting dried fruits as raw materials, performing thorough cleaning, adding the cleaned fruits in a boiling and extracting tank, performingleaching and boiling, performing prefiltration on extraction slurry, adding the white granulated sugar, the glucose and the like for adjusting the mouth feel and the acidity, performing fine filtration to obtain fine-filtered slurry, performing instantaneous sterilization, and performing filling to obtain finished products. The beverage is rich in nutrient components, appropriate in sour and sweetdegree, refreshing and tasty, and unique in flavor, and has the efficacy of stimulating the appetite, promoting digestion, strengthening the spleen, replenishing qi, clearing summer-heat, and moistening the lung for arresting a cough. The making technology is simple, the natural dried fruits are carefully selected as the raw materials, and an appropriate number of additives are added for carefulboiling, so that the composite sweet-sour plum juice beverage is made. The composite sweet-sour plum juice beverage is rich in nutrient components, sour and sweet in taste and mouth feel, is suitablefor mouth feel of most of crowds, is long in quality guarantee period, and is an excellent product capable of invigorating the stomach, promoting digestion, relieving summer-heat and being health-care.

The invention provides a rosa roxburghii tratt juice drink and a preparation method thereof. The rosa roxburghii tratt juice drink comprises the following components in parts by weight: 30-35 parts of rosa roxburghii tratt flesh blocks, 5-10 parts of xylitol, 0.3-0.5 part of algin, 0.02-0.05 part of sodium D-isoascorbiate, 0.01-0.03 part of sodium benzoate and 40-55 parts of purified water. The rosa roxburghii tratt juice drink is prepared through the steps of processing raw materials, dicing, softening and disinfecting by pre-cooking, cooling, canning, filling cans with juice, filtering, sterilizing, sealing and the like. The preparation method is scientific and reasonable; by adopting the preparation method, the rosa roxburghii tratt flesh blocks in the drink maintain the structure of the rosa roxburghii tratt relatively intactly, during drinking, a customer can taste the unique fresh flavor of the rosa roxburghii tratt flesh; effective components of the rosa roxburghii tratt are not destroyed, so that nutrition and health-care effects of the drink are improved and the eating effect is ideal.

The present invention discloses a folium perillae active ingredient containing beverage which comprises the following components: 25%-30% of folium perillae extract, 6%-7% parts of white granulated sugar, 0.1%-0.13% of sodium chloride, 0.45%-0.55% of citric acid sodium, 0.2%-0.3% of sodium phosphate, 0.65%-0.75% of sodium isobutyl vitamin C, 0.003%-0.005% of ethyl maltol, 1.8%-2% of fructose-glucose syrup, 0.07%-0.09% of citric acid and the balanced water. The preparation steps are as follows: raw materials cleaning, soaking and extracting, blending, filtrating, filling and sterilizing. The folium perillae active substances are extracted by treating the folium perillae with a combination of microwave, enzymes and hot water, the extraction rate is high in the folium perillae and the flavoured substances of the folium perillae are well preserved. The folium perillae active ingredients containing beverage has pure taste, better maintains the original flavour of folium perillae, and has high contents of polyphenols and flavonoids, and good nutritional value.

The invention discloses roxburgh rose-apple concentrated juice, belonging to the technical field of the processing of roxburgh rose beverages. The roxburgh rose-apple concentrated juice contains the following raw materials in parts by weight: 20-50 parts of roxburgh rose concentrated juice, 10-40 parts of apple concentrated juice, 1-5 parts of pectin, 5-10 parts of xylitol, 0.01-0.05 part of D-sodium isoascorbiate, 0.02-0.06 part of sodium benzoate, 5-9 parts of grenadine juice and 3-7 parts of litchi juice. A preparation method comprises the steps of preparing the roxburgh rose concentrated juice, preparing the apple concentrated juice, stirring, blending, and carrying out buffer sterilization and sterile filling. According to the preparation method, the roxburgh rose-apple concentrated juice has good taste; meanwhile, roxburgh roses are dried in air and are used for squeezing roxburgh rose juice in the preparation process, and the roxburgh rose juice is concentrated, so that the lossof the nutrition can be well avoided, sugar in the roxburgh roses is well locked, the astringent taste is avoided, and the taste and quality of the product are greatly improved; and by utilizing microwave radiation in the preparation process, nutritional molecules can be well extracted, the practicability is strong, the reliability is high, and the preparation process is simple and is worthy of being popularized and used.

The invention discloses a banana health jam which is characterized by being composed of the following components by mass: 2-10 % of raw pineapple juice, 5-10 % of red date preserves, 60-70 % of mashed banana flesh, 4-10 % of edible modified starch, 0.3-0.6 % of sweetening agent, 0.2-0.5 % of sodium D-isoascorbate, 0.4-0.7 % of low ester pectin, 0.05-0.1 % of calcium chloride, 0.3-0.7 % of citric acid, 0.3-0.5 % of sodium carboxymethylcellulose, 0.05-0.08 % of edible essence, and the balance water. The low ester pectin in the health jam enables a better gel effect of the jam. The sodium D-isoascorbate eliminates undesirable phenomena of jam discoloration, peculiar smell and the like. The health jam has a low sugar content, a high flesh content and zero artificial pigment. The health jam has a good taste achieving balance between sweet and sour, and is suitable for diabetic patients and middle-aged and elderly persons. The health jam has an improved product texture as well as a smooth and delicate taste. By adding the red date preserves, the pineapple juice, the regulators and the like, the health jam becomes richer in product texture and nutrition at the same time.

The invention discloses a rose flower extract cola type beverage prepared by adding rose flower extract or/and natural rose essence into cola beverages. Each 1000kg of beverage comprises rose flower juice extract 15-90kg or natural rose essence 200-400 ml, refined granulated sugar 80-120kg, citric acid 0.2-0.6kg or/and lemon essence oil 0.1-0.3kg, cola essence 0.6-1.2kg, caramel color 0.2-0.5kg, edible phosphoric acid 0.2-1.3kg, iso-vitamin C sodium 0.1-0.4kg, and balancing water.

The invention discloses soybean milk containing barbary wolfberry fruit. The soybean milk is characterized by comprising the following raw materials in parts by weight: 85-90 parts of soybeans, 8-12 parts of peas, 15-19 parts of black beans, 6-10 parts of corn kernels, 9-13 parts of buckwheat, 2-4 parts of radix angelicae, 1-2 parts of rehmannia glutinosa (gaertn.) libosch, 2-4 parts of barbary wolfberry fruit, 1-2 parts of glucose, 1-2 parts of snake gourd fruit leaves, 0.8-1 part of sodium erythorbate, 1-2 parts of whey powder, 0.2-0.4 part of distilled monoglyceride and a proper amount of water. The soybean milk has the advantages that the soybean milk is converted from a single soybean milk edible to an edible with health care functionality at the same time; the added barbary wolfberry fruit has the functions of nourishing the liver and kidney and moistening the lung and is mainly used for treating the deficiency of liver and kidney, dizziness, blurred vision, soreness and weakness of waists and knees, impotence, cough due to the consumptive disease and thirst due to diabetes; the added rehmannia glutinosa (gaertn.) libosch has the functions of treating diabetes and lumbar pain due to kidney asthenia and the like; and the soybean milk absolutely has the characteristics of engineering functional ingredients, nutrition functional ingredients and prepared food base materials.