31 results about "Malt Flavor" patented technology

The invention discloses a compound enzyme for bear, and belongs to the field of enzyme preparation processing. The compound enzyme adopts a natural concentrated maltase as a main material, and is complexed with a mixed enzyme scientifically, so that not only are full enzyme sources filled, but also more importantly under the synergistic effect of a protective agent and an activating agent, the enzyme activity is enough, the storage performance is good, a nitrogen source is rich, the malt flavor is strong, and the loss rate of the enzyme activity after 2-year storage at normal temperature is less than 3%. The compound enzyme disclosed by the invention has the advantages that the complexing is scientific, the preparation process is simple, the function of a product is complete, the storage period is long, the transportation, the storage and the use are convenient, especially a solid foundation is laid for carrying out added enzyme-preparation saccharification with the auxiliary-material ratio, reducing the production cost of the bear and producing the high-quality traditional bear with rich nutritional values and natural-pure taste and flavor.

A method of controlling the flavor of the same chocolate mass, the method comprising adding to the chocolate mass an effective amount of a non-cocoa / dairy flavoring agent, wherein said flavoring agent provides any of the following characteristics: roasted, sweet, bitter , Crumby, Caramel, Fruity, Floral, Biscuit, Baked, Bready, Cereal, Malty, Astringent or Praline.

The invention discloses a method for brewing a 10-degree light black beer. According to the method, common malt, wheat malt, rich color malt and corn starch are used as main raw materials. The method comprises the following steps of preparing raw materials, saccharifying, fermenting, filtering, filling and sterilizing, acquiring a finished product, adding isomerization hop extract and hop balm, and finally producing the10-degree light black beer by using a high-concentration brewing technology. The beer brewed by the method is deep brownish red; the foam is exquisite and suspends on the cup; the flavor is obvious and pure dark malt flavor; the taste is pure and refreshing; the bitter taste is soft and harmonious; the beer does not have any pyrodextrin flavor and unpleasant foreign flavor; and the mouth feel is light, soft, rich and full. Based on the characteristics of low cost, less bitter taste and fitness and the special nutritive value of the black beer, the 10-degree light black beer can be drunk a lot.

The invention relates to a method for producing crystal malt with aromatic flavor. The method has the advantages that sufficiently dissolved green malt proteins are subjected to resting, glycation, moisture elimination and high-temperature kilning to obtain the crystal malt, grains of the obtained crystal malt are plump, the crystal malt is internally caramelized to be vitric, has rich malt flavor and fragrant and sweet characteristics of caramel and can be used for producing craft beer, and accordingly the beer tastes fine, smooth and mellow and has obvious caramel sweet taste of the crystal malt.

The invention discloses malt flavored cambaroides dauricus dried bean curds. Malt and cambaroides dauricus are used as raw materials, and besides, boehmeria clidemioides and bulbophyllum calodictyon are added, so that the malt flavored cambaroides dauricus dried bean curds are made. The nutrient value of the malt and the nutrient value of the cambaroides dauricus are fully utilized, and the malt, the cambaroides dauricus and traditional Chinese medicines are in mutual compatibility to achieve synergistic interaction, so that the efficacies of nourishing the kidney, strengthening yang, dispelling wind and eliminating dampness can be achieved. According to the malt flavored cambaroides dauricus dried bean curds disclosed by the invention, traditional Chinese medicine materials are subjected to primary fermentation of distiller's yeast for fruit wine, so that aromatic taste is added for the malt flavored cambaroides dauricus dried bean curds, the made finished products of the malt flavored cambaroides dauricus dried bean curds are aromatic in taste, smooth and tender in mouth feel, easy to preserve and outstanding in health-care functions, and after the malt flavored cambaroides dauricus dried bean curds are eaten for a long term, the discomfort of crowds suffering from waist soreness and skelalgia caused by humid environment can be obviously alleviated. A making technology of the malt flavored cambaroides dauricus dried bean curds is simple and easy to realize, and conforms to market development needs, and the malt flavored cambaroides dauricus dried bean curds can be in large-scale production.

The invention relates to tomato flavor baked walnut, which is prepared from the following ingredients in parts by weight: 72 to 75 parts of baked walnut, 2.0 to 2.1 parts of white sugar powder, 0.07 to 0.09 parts of garlic powder, 0.45 to 0.50 parts of common salts, 0.85 to 0.90 parts of dried yeast powder, 8.0 to 9.0 parts of crushed peanuts, 1.8 to 1.9 parts of cream, 8.0 to 8.5 parts of malt syrup, 2.6 to 2.8 parts of tomato powder essence, 0.40 to 0.45 parts of anhydrous citric acid and 0.15 to 0.17 parts of I+G. The tomato flavor baked walnut provided by the invention belongs to the flavor type walnut products mainly obtained through being refined via the processes of shelling, baking, seasoning and the like. The product is mixed with other auxiliary materials for adding other flavors on the basis of the original walnut fragrance, so the walnut has the unique tomato flavor, in addition, the flavor is pluralistic compared with that in the prior art, the taste is richer, and the palatability is better, so the tomato flavor baked walnut is more suitable for the requirements of customers, and better economic benefits are realized.

This project uses malt, brown rice and waste brewer's yeast as raw materials, adopts microwave-assisted countercurrent extraction, yeast bio-breaking, bio-enrichment of γ-aminobutyric acid, microwave-promoted Maillard reaction to generate malt aroma and continuous microwave vacuum drying, etc. A number of integrated technologies prepare functional malt essence products enriched in γ-aminobutyric acid and β-glucan, which can be widely added to the fields of food, microbial industry and medicine. This project has realized the value-added transformation of low-value agricultural products and circular economy. In March 2007, it passed the technical appraisal organized by the China Federation of Commerce. The project level has reached the leading level in China, filling the blank of functional malt essence products in my country.

The invention discloses a maltose production process, which comprises the following steps: S1, weighing raw materials according to the following weight ratios: wheat 2-5, rice 90-110; S2, wheat germination; S3, rice saccharification and fermentation, and the weighed rice Steam the rice for 15-20 minutes, then soak it, and then turn on the steam for 15-20 minutes. After the rice steaming process is completed, mix the malt water and rice evenly, and put them into the mash tank; The concentrated sugar water is drawn into the concentration tank, concentrated, and continuously concentrated for 2 to 3 hours to obtain the finished product. The beneficial effects of the present invention are: use rice and wheat as raw materials to directly produce maltose, with high concentration of maltose, fermented with malt, without adding other food additives, so it has pure malt flavor and taste, and the processing procedure is simple and the cycle is short , high efficiency, low production cost, suitable for mass production.

The invention relates to malty steamed bread and a making method thereof.Wheat malt with specific diastatic power and protein solubility (Kolbach index) is selected, high-temperature baking processing is performed at specific temperature for specific time, wheat malt enzyme deactivation is performed to generate typical amber and strong malt flavor, and the novel bread is obtained according to the specific proportion of the wheat malt flour, flour and water and specific fermentation temperature and time.The advantages that the wheat malt flour contains a certain amount of fermentable sugar and araboxylan and has special malt fragrance are given into play, and the novel bread yellowish in skin, large in specific volume and rich in malt flavor, baking fragrance and araboxylan is made.