8 results about "Organoleptic" patented technology

The invention relates to the technical field of food detection and particularly relates to a black tea fermentation quality index detection method based on electrical characteristic parameters. The detection method comprises the steps of respectively putting different fermentation degrees of tea into an electric characteristic testing system to measure electric characteristic parameters of parallel-connection equivalent capacitance, complex impedance, resistance, reactance, loss factors, phase position loss angles and the like; detecting quality indexes of sense grade, theaflavin, thearubigins, theabrownin and the like at the same time; establishing a database by utilizing the electric characteristic parameters and the quality indexes; performing feature electric characteristic parameter screen on the data in the database; establishing a black tea fermentation quality prediction model; utilizing an appropriate relative standard deviation value as an index of prediction capacity of the model. The detection method disclosed by the invention overcomes the defects of manual sense evaluation and physical-chemical detection, improves objectivity and precision of black tea fermentation quality evaluation, achieves automatic, intelligent and precise fermentation control and shows very good practical significance and application prospect in tea quality index detection.

The invention provides a preparation method of a fresh-cut mango. The preparation method comprises the following step of: soaking the fresh-cut mango into a mango skin pulp, wherein the mango skin pulp is prepared by the following method: cleaning the mango skin with clean water, adding water with the weight 3-5 times that of the mango skin, beating into pulp by using a beater with the aperture of 0.5-1mm, boiling for 20-40 minutes, and cooling to obtain the mango skin pulp. The method provided by the invention cannot produce any harmful effects on the sensory quality of the fresh-cut mango, can be used for improving the nutritional value and storability of the fresh-cut mango, and is low in cost, simple to operate and good in application prospect.

A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more than 1.05. Food products comprising said filling compositions including food products (1) comprising a portion of filling (2) in combination with at least one cooked comestible outer portion (3, 4) that has a water content of not more than 11% by weight based on the total weight of the said outer portion, wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola. The compositions when alone or within the said food products have good organoleptic properties.

The invention relates to high-activity wild grape wine with seeds and a preparation method thereof. The preparation method comprises the steps of preprocessing wild grapes, carrying out split charging, aerobic fermentation and anaerobic fermentation, processing grape seeds, and carrying out post-fermentation, filtration, encapsulation, sealing and after-packaging. According to the high-activity wild grape wine, high-activity anti-oxidation nutrient substances such as resveratrol and organic acid are increased, meanwhile, a deep processing and utilizing scheme is provided for by-products produced during the brewing of grape wine from grape seeds and the like, and the raw material resources are well utilized. On this basis, the specific preparation technological process is detailed, the antioxidant activity of the product and the content contrast of relevant substances are verified by virtue of subsequent detection, and meanwhile, a sensory evaluation result is matched so as to determine an optimal preparation method. The content of active components in the product is increased, meanwhile, the optimal taste and flavor of the product are guaranteed, and the product has multiple superiorities of nutrition, health, delicacy, storage resistance, easiness in production and process and the like.

The invention discloses a method for obtaining a cigarette core temperature curve of a heating cigarette based on stable puff-by-puff release of glycerol, which is completed on the basis of the following working principle: propylene glycol, nicotine and glycerol are cooperatively released in the heating process of a heating cigarette product, the release of glycerol is of great significance to thesmoke stability, the release of the basic components is controlled by a primary chemical reaction, the release rate meets the Arrhenius equation, and a temperature rise curve of the cigarette core ofthe heating cigarette product based on stable release of glycerol is obtained by obtaining the cigarette core temperature corresponding to the cigarette core puff by puff. The method has the advantages that on the one hand, the utilization rate of added components is increased through stable release of characteristic substances, the smoke stability is regulated and controlled, and the sensory enjoyment of consumers in the smoking process is improved; and on the other hand, a method basis based on stable release of glycerol is provided, a foundation is laid for a stepped heating cigarette heatsource temperature control curve, and technical support is provided for coordination control over the smoke release stability of the heating cigarette product and the heat source temperature rise curve.

The invention provides electronic cigarette tobacco tar. The electronic cigarette tobacco tar comprises, 1-15% of tobacco extract, 1-15% of tobacco flavor, 1-15% of deionized water, 1-20% of asparaginic acid, 0.01-0.5% of vitamin E, 0.01-0.5% of coenzyme Q10, and the balance organic solvent. The electronic cigarette tobacco tar contains certain amount of asparaginic acid, has the advantages of be rich in fragrance, mild and comfortable in mouthfeel and good in satisfaction feeling, can meet the sense organ requirements of a smoker and has the healthcare effects of improving the myocardial function, eliminating fatigue and resisting oxidation and ageing. The invention further provides a preparing method of the electronic cigarette tobacco tar, and the preparing method includes the steps that (1) asparaginic acid is dissolved in deionized water to obtain an asparaginic acid solution; (2) tobacco extract, tobacco flavor, vitamin E, coenzyme Q10, organic solvent and the asparaginic acid solution are mixed and stirred uniformly under room temperature to prepare the electronic cigarette tobacco tar. The preparing method is simple, easy to operate and suitable for industrialization production.

The invention relates to a preparation method of bamboo wine brewed by mixed fermentation. The preparation method comprises the following steps of: S1, preparing bamboo fermentation liquor; S2, preparing bamboo base wine; and S3, preparing the bamboo wine: mixing the bamboo fermentation liquor with the bamboo base wine, blending, filtering and ageing to obtain the bamboo wine. The invention further protects the bamboo wine prepared by the method. The bamboo wine prepared by the technical scheme provided by the invention can sufficiently utilize nutritional ingredients of fresh bamboos, can ensure good aroma and mouth feel and long storage life, and has remarkable improvement in the aspects of sense organ (aroma and mouth feel), storage life and nutritional value; and the nutritional value (health-care effect) and the market competitiveness are obviously better than those of an existing commercially available product and the bamboo wine can be successfully obtained in commerce.