4 results about "Malic acid" patented technology

The invention relates to a long-acting preservative for meat products. The preservative is prepared from the following raw materials in parts by weight: 1-3 parts of ethanol, 4-8 parts of rhus chinensis, 10-15 parts of sodium diacetate, 5-7 parts of potassium sorbate, 6-7 parts of calcium propionate, 11-15 parts of tea flower extract, 3-4 parts of glycerinum, 3-9 parts of lactic acid, 2-4 parts of trisodium phosphate, 1-3 parts of sodium lactate, 2-6 parts of sodium citrate, 0.3-0.5 part of nisin, 3-6 parts of sodium succinate and 0.6-1 part of malic acid. The long-acting preservative for meat products provided by the invention has the benefits that the long-acting preservative for meat products provided by the invention is long in acting time, good in effect and safe and efficient, and the taste of the meat products is not affected while corrosion is prevented.

Each ton of fruit and tea mixed drink is prepared from 30-35 parts of white granulated sugar, 30-35 kilograms of fructose syrup, 0.1-0.2 kilogram of aspartame, 0.1-0.2 kilogram of acesulfame, 0.3-0.4 kilogram of sodium citrate, 1.3-1.8 kilograms of citric acid, 0.3-0.6 kilogram of malic acid, 0.2-0.3 kilogram of edible well salt, 0.3-0.5 kilogram of potassium sorbate, 0.3-0.5 kilogram of black tea powder, 3-8 kilograms of condensed fruit juice and the balance water. The invention further discloses a manufacturing method of the fruit and tea mixed drink. The white granulated sugar and the fruit juice are added to improve the taste of the fruit and tea mixed drink, free carbon dioxide gas is generated by the well salt and carbonate therein, the influence of metal ions of the well salt on the hardness of the drink is decreased, and iron ions in the fruit juice are adjusted and can be more effectively absorbed.

The invention discloses a yeast strain capable of degrading L-malic acid in grape wine and application, and belongs to the technical field of wine brewing engineering. The L-malic acid degrading yeaststrain is screened from 316 yeast strains, the strain degrades malic acid in a liquid culture medium taking L-malic acid as a unique carbon source, and the deacidification rate is greater than 90%. Through identification, the yeast strain is Pichia kluyveri, and is named as Pichia kluyveri LI-27-1, and is preserved in China Center for Type Culture Collection (CCTCC) on July 29th, 2020, and the preservation number is CCTCC NO: M 2020372. The yeast strain can be mixed with saccharomyces cerevisiae for fermentation, so that malic acid in grape wine is reduced from 2.47 g/L to 1.70 g/L, the deacidification rate can reach 31.17%, and meanwhile, the flavor and quality of the grape wine can be improved.

The invention discloses a processing process of fragrant and crispy sliced garlic and belongs to the field of food processing. The processing process is characterized by adopting a formula which comprises the following materials: 100% of garlic head, 0.8% of beta-cyclodextrin, 45% of maltose, 32-35% of acetic acid, 0.06-5% of sodium benzoate and proper amount of jasmine, malic acid and strawberry essence. The processing process comprises the following flows of: selecting materials, cutting into pedicles, splitting into halves, peeling, cleaning, slicing, soaking, bleaching, pretreating, vacuumizing, drying, flavoring, cooling, grading and packaging. The processing process disclosed by the invention has the beneficial effects that a product is complete in color and fragrance, is fragrant, crispy and tender, is unique in flavor and has specific fragrance and piquancy of the garlic; the product is high in nutritional value, is rich in multiple nutritional substances, is beneficial to promoting the metabolism of a human body and enhancing the immunity of the human body, also has the effects of sterilizing, detoxifying, reducing blood sugar and preventing and resisting cancers, and is a green, healthy, nutritional and delicious health food.