60 results about "Mouthfeel" patented technology

The invention belongs to spicy bean paste in the technical field of food and is made of soybeans and hot peppers; the raw material components by the weight ratio comprise 6-7 parts of soybeans, 2-3 parts of black beans, 1-2 parts of whole wheat flour, 1-2 parts of hot peppers, 1-2 parts of table salt and 1-2 parts of additives. The spicy bean paste has simple material components as well as scientific and reasonable technique and can adopts the way of aspergillus fermentation, so that the products have fragrant and spicy mouthfeel, thus promoting the spicy bean paste to be absorbed and digested, easily ensuring the sanitary and sterilizing effect and becoming products which can replace the existing soybean paste.

The invention provides a quick-frozen glue pudding made of hydroxypropyl sticky rice starch. The quick-frozen glue pudding is made of sticky rice flour, hydroxypropyl sticky rice starch, compound modified starch, monostearin, quick-frozen grease and water, wherein the weight of the hydroxypropyl sticky rice starch is 0.6%-1.4% of the weight of the sticky rice flour; the weight of the compound modified starch is 0.6%-1.4% of the weight of the sticky rice flour; the weight of the monostearin is 0.18%-0.26% of the weight of the sticky rice flour; and the weight of the quick-frozen grease is 1.0%-2.0% of the weight of the sticky rice flour. The excellent freeze-thaw stability, boiling fastness and paste stability of the hydroxypropyl sticky rice starch are utilized by the quick-frozen glue pudding to eliminate the phenomena of cracking, soup-confusing and the like of the quick-frozen glue pudding on the market. The quick-frozen glue pudding made of the hydroxypropyl sticky rice starch has the advantages of good taste, high water-retaining property, high freeze-thaw stability and excellent cohesiveness.

The invention relates to a medlar plant energy beverage and a production method thereof. The medlar plant energy beverage is prepared from a plurality of herbs, such as medlar, liquorice, red dates, semen cassiae, medlar nectar, chrysanthemum and folium mori in a balanced manner. According to the medlar plant energy beverage and the production method thereof, a common functional beverage addition method is changed, and caffeine, preservatives and artificial pigments are not added; meanwhile, the medlar plant energy beverage breaks through a traditional administration mode, can be drunk at any time and has the functions of enhancing immunity of a human body and relieving asthenopia and physical fatigue. According to the medlar plant energy beverage prepared by adopting the production method, the shelf life is prolonged and the original flavors are furthest enhanced; the medlar plant energy beverage tastes sour and sweet, is uniform and stable in quality and has the characteristics of enhancing immunity of the human body and relieving asthenopia and physical fatigue.

The invention discloses a high-protein meal replacement food and a processing method thereof, wherein the meal replacement food is made of the following raw materials by mass ratio: 30 to 42 parts ofprotein powder, 4 to 12 parts of plant source-type powder, 0.1 to 1 part of a taste-improving powder raw material, 0 to 3 parts of other powder raw materials, 20 to 35 parts of a sugar material, 5 to15 parts of an oil material, 2.5 to 5.0 parts of glycerin, 0.1 to 1 part of salt, 0. 3 to 3 parts of drinking water, 0 to 10 parts of other non-greasy liquid or paste materials, 5 to 15 parts of solidparticles, and 0 to 0.5 parts of liquid food essence. The method controls the powder/syrup ratio, and controls the quality problem of the product from the source of the technology; the meal replacement prepared according to the ratio and the process is easier to mold, and the mouthfeel is more comfortable. Different protein sources supplement the needs of various protein/amino acids for the consumer; high-quality dietary fiber ingredients such as chia seeds can be added to increase satiety after eating; and the application scope is wide.

The invention relates to a production process of a fruit and vegetable core cake. The production process includes the steps of dosing, stirring, molding by pouring, baking, filling fruit and vegetable sauce, detecting and removing metal and the like. The production process is characterized in that fruit and vegetable sauce is made by following steps: selecting raw materials, preprocessing the raw materials, grinding into thick liquid, heating to concentrate, regulating water activity, mixing color, seasoning and preserving heat. Fruits and vegetables are mixed to make fruit and vegetable core rich in vitamins to replace grease type core cream in original egg pies, and the fruit and vegetable core cake is free of fat and beneficial to health. The core fruit and vegetable sauce is made by directly grinding juice of the fruits and the vegetables, adding a compound colloid and concentrating at a low temperature, and has a character of viscogel. Particularly, since a hydrophilic colloid is added to regulate the water activity, the core fruit and vegetable sauce is similar to cake pulp in taste and water activity, water is kept in balance between the cake pulp and the core, and seasoning crack, percolation and the like are prevented.

The present invention belongs to the technical field of food processing and more particularly relates to a preparation method of fruit and vegetable crisp slices. The preparation method comprises the following steps: (1) materials are selected, the selected materials are washed, and the washed fruits and vegetables are cut into thin slices or long strips according to processing characteristics; (2) the fruit and vegetable thin slices or long strips are cooled step by step and the cooled fruits and vegetables are drained for a standby application; (3) the central temperature of the obtained fruits and vegetables is reduced to -18 to -20 DEG C in 15 min; (4) cooled fruits and vegetables are soaked in a maltose dilution for 12 hours, the soaked fruits and vegetables are placed in a vacuum oil-frying device, a vacuum pumping is conducted, nitrogen is filled, and then palm oil is heated to be 85-88 DEG C; and (5) the fruits and vegetables are transferred away from oil surface, the vacuum pumping continues, the oil removing treatment is kept, the materials are discharged, and then the fruits and vegetables are seasoned to obtain fruit and vegetable crisp slices. The obtained crisp slice products are crisp in mouthfeel, the preparation method keeps purely natural color and luster, nutrition and flavor of the fresh fruits and vegetables, the products are free of greasy feeling, and the preparation method does not produce carcinogens of 3-4 benzoapyrene, acrylamide, etc.

The invention discloses a modifier for quick-frozen wonton wrappers. The modifier comprises sodium alginate, citric acid, vitamin C, calcium stearyl lactylate, sodium tripolyphosphate, sodium pyrophosphate, table salt, dietary alkali, semen cassiae gum and mannitol. The modifier for the quick-frozen wonton wrappers, disclosed by the invention, effectively solves the problems that quick-frozen wontons are easy to crack, the appearance, the color and the mouth feel of the quick-frozen wontons become bad, and the quick-frozen wontons are not resistant to cook with water, and besides, the made wonton wrappers are good in mouth feel and rich in nutrition. The modifier for the quick-frozen wonton wrappers, disclosed by the invention, is good in solubility, good in mixing property, high in safety, simple and convenient to use, and rich in nutrition; besides, the problems that the wonton wrappers are easy to crack due to thin wrappers and the color of the wonton wrappers is dark in the process of processing, cooking, freezing and melting the wonton wrappers can be solved.

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.

The invention discloses a preparation method of pitaya juice. The method comprises: step (1): separating pitaya peel from pitaya pulp, reserving the inner layer of the pitaya peel, dicing the pitaya peel, and dicing the pitaya pulp; step (2): mixing the diced pitaya peel and water in a mass ratio of 1: 2, adding pectinase to the peel paste, stirring uniformly, and standing the peel paste added with the pectinase at the temperature of 30-35 DEG C for 30-35 min; step (3): adding the pulp paste to the peel paste, and stirring the mixture for 20-30 min at the temperature of 40-45 DEG C; step (4): adding water and citric acid to the paste of the step (3); step (5): sterilizing at a high temperature of 99 DEG C for 8s; and step (6): cooling to 2 DEG C, thus obtaining finished pitaya juice. By deep processing of the peel and the pulp, the pitaya juice with good mouthfeel and high nutritional value is prepared.

The present invention discloses matcha beef balls. The matcha beef balls are prepared from the following raw materials in parts by weight: 100-150 parts of hind leg beef, 15-25 parts of matcha powder, 3-5 parts of white granulated sugar, 2-3 parts of edible salt, 1-3 parts of monosodium glutamate, 2-3 parts of ginger, 2-3 parts of shallots, 9-11 parts of soybean proteins, 15-45 parts of starch, 3-5 parts of cassia barks, 1-5 parts of Sichuan peppers, 3-5 parts of fennel, 2-5 parts of dried tangerine peels, 2-5 parts of cloves, 2-5 parts of star anises and an appropriate amount of water. A manufacture method of the matcha beef balls comprises the following steps: (1) raw material pretreating; (2) material blending; (3) pickling; (4) grinding; (5) meatball molding and curing; (6) finished product obtaining; and 7) packaging. The disclosed matcha beef balls are prepared from the hind leg beef as a main raw material, the matcha powder is added, mouthfeel of the beef balls is improved, chlorophyll in the matcha powder is also dissolved in fat components of the beef balls, and absorption of the chlorophyll by human body is benefited.

The present invention provides a highly acidic sports nutrient solution and a preparation technology thereof. The highly acidic sports nutrient solution comprises proteins, carbohydrates, edible fat,sodium starch octenyl succinate, citric acid or a salt thereof and water; and wherein the weight ratio of the edible fat and sodium starch octenyl succinate is 1:(1-1.5). A UHT sterilization method isused; and cold filling is used to obtain the product. The nutrient solution is stable during the shelf life, commercial and aseptic, and consistent in taste and mouthfeel, can effectively alleviate muscle fatigues, prevents muscle damages, promotes growth of athletes' strength and endurance, has extremely strong practicability and can be subjected to a large-scale production.

The invention discloses a method for preparing a tea-bamboo leaf wine beverage, which comprises the steps of (1) the preparation of tea-bamboo leaf mother liquor, (2) the preparation of syrup, and (3)the mixing of the tea-bamboo leaf mother liquor, the syrup and rice-flavour liquor. The method adopts low-temperature constant-temperature bio-fermentation technology, maximally preserves beneficialcomponents such as tea polyphenol, bamboo flavone, lipopolysaccharide, protein and the like, and especially maximally preserves liposoluble vitamin E, amino acid and mineral substance microelement. The beverage has certain effects of weight loosing, hairdressing, cancer prevention, aging prevention and the like. Simultaneously, tea leaves and bamboo leaves are taken as raw materials, and bring outthe best in each other, so that the quality of the product is improved, the nutrition is richer, the effect is more obvious, the flavor of the product is good, the special taste and fragrance are formed, therefore, the beverage is provided with more purely natural charm, and recognized and loved by vast consumers extremely.

The invention discloses a making method for making dry type wine by ice grapes. The technical flow process is simple; a low-temperature making method is used; the wine yield of the ice grape wine is greatly improved; the material selection is easy; the prepared grape wine has good mouthfeel, clear and transparent appearance, intense fruit fragrance, rich and mellow flavor and sweet and cool taste.The quality of the ice grape wine is greatly improved; the economic value of the product is improved. The method comprises the following step of S1, grape harvesting; S2, extraction; S3, grape juiceand grape residue treatment; S4, fermentation; S5, storage; S6, freezing; S7, filtering; S6, degerming.

The invention discloses a processing method for enhancing aroma of fruit baijiu. The processing method comprises the following steps: carrying out synergistic treatment on fruit dry wine by adopting ultrasonic waves and ultraviolet rays, thus obtaining treated liquid; carrying out headspace solid-phase extraction on the obtained treated liquid, thus obtaining aroma substances, carrying out cooling, and carrying out sealed storage; carrying out pulsed electric field treatment on the raffinate after extraction, and carrying out distillation, thus obtaining base wine; and finally, adding the stored aroma substances into the obtained base wine, and carrying out low-temperature ageing, thus obtaining the fruit baijiu. The fruit baijiu obtained by adopting the processing method is rich in fruity aroma, rich in esters, refreshing ad smooth in mouthfeel, and low in content of fusel oil, and the effects of alcohol can not move to the head after a person drinks much fruit baijiu. The processing method has the advantages that the process is simple, and the cost is low.

The present invention discloses milk flavored tea drink and instant health-care milk tea granules. The milk flavored tea drink is characterized by consisting of the following raw material components in parts by weight: 18-20 parts of skim milk powder, 3-5 parts of xylitol, 6-8 parts of honey, 5-7 parts of chrysanthemum tea powder, 2-4 parts of non-dairy creamers, 1-2 parts of citric acids, 2-4 parts of fruit nut powder, 3-5 parts of micro-powder additives, 0.3-0.5 part of essence and 0.6-0.8 part of Arabic gum. The micro-powder additives are traditional Chinese medicinal ingredients, are beneficial to human body absorption, can strengthen body, and have health-care efficacies. The additions of the fruit nut powder and non-dairy creamer enable the milk tea finished products to be fragrant and mellow in milk flavor, rich in nutrition, and good in mouthfeel. The addition of the chrysanthemum tea powder enables the tea drink to be fresh, sweet and mellow in tastes, and fully plays the effects of the chrysanthemum tea in improving eyesight and clearing liver, and relieving fatigue, and at the same time, the tea drink has the effects of quenching thirst.

The invention relates to a randia cochinchinensis wine and a preparation method thereof. The method comprises the following steps: picking up fresh and unmetamorphosed randia cochinchinensis fruits as a raw material, and then cleaning the randia cochinchinensis fruits, removing kernels and pericarp of the randia cochinchinensis fruits, beating the randia cochinchinensis fruits to a pulp, then fermenting the pulp, and brewing the special randia cochinchinensis wine. Through the invention, the prepared randia cochinchinensis wine has no auxiliary raw materials such as doping element, alcohol, and essence, and the prepared randia cochinchinensis wine is the pure juice wine; at the same time, the prepared randia cochinchinensis wine has the advantages of rich flavor of the randia cochinchinensis, pure mouthfeel, good taste and good appetite, is the wine product having multiple health function, and has good market prospect. Through the invention, the condition that the deep processing of the randia cochinchinensis is rear on the current market is changed, output of the randia cochinchinensis is solved, relative industrial development of the randia cochinchinensis is driven, novel economic growth point is formed, and the wine and the method have large economic benefit and social benefit.

The invention belongs to the field of food, and relates to the field of leisure food, in particular to ghostplant wormwood herb leisure food and a preparing method thereof. The ghostplant wormwood herb leisure food comprises, by weight, 1-5 parts of table salt, 1-5 parts of aginomoto, 0.1-0.5 part of disodium 5'-ribonucleotide, 1-5 parts of rock candy, 0.1-5 parts of citric acid, 0.1-4 parts of lactic acid, 0.1-5 parts of yeast extract, 0.01-0.1 part of acesulfame, 1-5 parts of chili powder, 10-50 parts of red oil, 1-5 parts of sesame, 1-5 parts of sweet soybean paste and 1-5 parts of beef flavor for per 100 parts of ghostplant wormwood herbs which are dehydrated through deep-frying. The ghostplant wormwood herb leisure food is processed through a special technology with ghostplant wormwood herbs as a raw material, integrates fragrance, pungency, sweet taste and umami, has a crisp and excellent mouthfeel and a flavor like spicy roast beef shreds, and can serve as leisure food or food going with rice or bread.

The invention discloses a method for preparing a novel duck product. The method comprises the following steps sequentially: a. vacuum rolling salting; b. roasting; c. marinating; d. air drying; e. re-marinating; f. cooling; g. cutting; h. packaging; i. sterilizing; j. quick-cooling air drying; and k. cold storage. The invention further discloses a salting solution and special marinade for preparing the novel duck product. The novel duck product produced by employing the method disclosed by the invention is agreeable with tastes of young people and is good in mouth feel and long in shelf life.

The invention belongs to the technical field of preparation of saccharomyces cerevisiae and mainly relates to saccharomycetes for brewing hydromel as well as a preparation method and application of the saccharomycetes. Active saccharomycetes prepared by the preparation method disclosed by the invention are applied to brewing of distilled wine taking purple linden honey as a main raw material. Thedistilled wine which is prepared by adopting the saccharomycetes for brewing the hydromel, disclosed by the invention, and takes the purple linden honey as the main raw material, is high in nutritivevalue and good in mouthfeel, contains multiple amino acids, vitamins and mineral substances as well as has medicinal values of maintaining beauty and keeping young, enhancing gastrointestinal functions, preventing arteriosclerosis, reducing blood pressure and the like.

The invention provides a frozen beverage and chocolate sauce. The frozen beverage comprises a base body, a thermal insulation layer arranged on the outer surfaced of the base body, a controllable self-heating layer arranged on the upper surface of the thermal insulation layer and a chocolate sauce layer arranged on the upper surface of the controllable self-heating layer, wherein the chocolate sauce layer is in fluid connection with the base body. The frozen beverage is good in mouthfeel and convenient to eat.

The invention relates to the technical field of dairy products, in particular to normal-temperature liquid cheese and a preparation method thereof. The normal-temperature liquid cheese comprises the following raw materials in parts by weight: 50-60 parts of cream cheese or quark cheese, 0.2-1.0 part of emulsifying salt, 0.2-1.0 part of an emulsifying agent, 0.5-1.3 parts of a stabilizing agent and 4.0-10 parts of a sweetening agent. The normal-temperature liquid cheese provided by the invention is fine and smooth in tissue state, relatively good in fluidity, moderate in sourness and sweetness, smooth in mouth feel, rich in milk flavor and good in stability.

The invention discloses a food containing rich asparagus protein and belongs to the field of food processing. A minced-fish product comprises the following components in parts by weight: 10 parts of fish meat, 6-10 parts of potato starch, 10-15 parts of asparagus protein, 3-6 parts of granulated sugar, 2-4 parts of salt, 0.2-0.4 part of transglutaminase, 0.5-1.0 part of carrageenan, 0.4-0.8 part of sodium bicarbonate, 0.4-0.8 part of composite phosphate, 5-10 parts of iced water and 0.7-1.0 part of seasoning liquid. The asparagus is crushed by using a masher, alkali extraction and acid precipitation are utilized for extracting the asparagus protein. The minced fish product containing rich asparagus protein is rich in nutrition, high in protein content, resistant in storage resistance, good in gelling property and good in mouthfeel, well maintains the freshness of raw fish, can provide stable-quality materials for the processing industry of the minced fish product and has wide market prospect.

The invention discloses a Jiaxian Zizyphus jujuba Mill fermentation primary pulp wine brewing method, and belongs to the technical of agricultural product processing. The Jiaxian Zizyphus jujuba Mill fermentation primary pulp wine brewing method comprises following steps: full saccharified matured Jiaxian Zizyphus jujuba Mill. are selected and washed; the Jiaxian Zizyphus jujuba Mill., filtered clear water, white sugar, and yeast powder are weighed at a certain ratio; fermentation is carried out; distillation is carried out so as to obtain primary pulp wine; the obtained primary pulp wine is subjected to secondary distillation so as to obtain the Jiaxian Zizyphus jujuba Mill fermentation primary pulp wine; the Jiaxian Zizyphus jujuba Mill fermentation primary pulp wine is stored in wine tanks for cellaring; and after cellaring, the Jiaxian Zizyphus jujuba Mill fermentation primary pulp wine is subjected to detection and analysis, and is blended at a certain ratio based on mouthfeel, flavor, and content ratio detected by reviewers so as to obtain the Jiaxian Zizyphus jujuba Mill primary pulp wine capable of reaching national standards. The flavor of the Jiaxian Zizyphus jujuba Mill primary pulp wine is unique; mouthfeel is mellow; nutrients are abundant; quality is improved preferably; economic income of farmers is increased effectively; and healthy development of Zizyphus jujuba Mill production industry is promoted.