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225 results about "Taste quality" patented technology
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Beverage brewing process and system
InactiveUS20100203209A1Reduce tasteGreat tasteTea substituesTea alkaloid content reductionEngineeringBrewing
The present invention provides a unique process and system for brewing beverages for retail or commercial use where the key brewing parameters are independently controlled to produce multi-cup batches of brewed beverage of optimum taste. This invention is applicable to both retail and commercial applications and is scalable in quantities ranging from one cup to three gallons or more of brewed beverage. Since the extraction and solid-liquid separation are conducted separately and independently, the present invention decouples these two operations to avoid reduction in taste quality while still being able to provide large multi-cup batches.
Owner:FISHBEIN WILLIAM +1
Preparation method of beef chili paste
InactiveCN101623083ASpicy and deliciousLong lastingFood preparationMonosodium glutamateAdditive ingredient
The invention belongs to the food field, which discloses a preparation method of beef chili paste. The method comprises the following steps: weighing the following ingredients according to certain proportion: beef, red chillies, groundnut kernels, white sesame seed, broad bean paste, scallion, ginger, garlic, groundnut oil, sesame oil, salt, monosodium glutamate, white granulated sugar, liquor and spice; dicing the beef, and adding appropriate spice into the beef and uniformly stirring the mixture after water is separated by frying; chipping and then mixing the red chillies, the ginger, the scallion and the garlic, and then frying the mixture till water is separated; deep-frying the groundnut kernels; frying the broad bean paste water is separated; mixing the fried diced beef, the red chillies, the ginger, the scallion, the garlic, the groundnut kernels and the broad bean paste, and then adding the white sesame seed, the salt, the monosodium glutamate, the white granulated sugar, the liquor and the balance spice, and stirring the mixture uniformly while frying; mixing and boiling the balance groundnut oil and the sesame oil, and soaking the materials which are fried and stirred uniformly after being cooled. The preparation method has the advantages that the method is convenient and simple, the process design is reasonable, and the prepared beef chili paste is characterized in that the paste is spicy and hot, fresh and fragrant, spicy but not dry, fresh but not greasy, the taste quality is lasting, and the people are not tired of always eating the beef chili paste.
Owner:辛保山
Process for biochemically treating cut stems
ActiveCN101711600AImprove endoplasmImprove taste qualityTobacco preparationTobacco treatmentNitrateChloride
The invention discloses a process for biochemically treating cut stems, which comprises working flows of stem washing, deep stem washing, surface dehydration of tobacco stems, stem baking, stem cutting, enzyme treatment, large-scale feeding and the like. The process, through deep stem washing, reduces the content of chloride ions and nitrate of the tobacco stems, improves the mouthfeel, and improves the safety; the process, through compound enzyme treatment, makes components which are not favorable for the taste in the tobacco stems reduced and components which are favorable for the taste increased so as to finally improve the inherent quality of the cut stems; and the process takes the processed cut stems as a carrier to add a natural tobacco extract to supplement the natural tobacco aroma, thereby improving the taste quality of the tobacco stems, and finally widening the using range of the cut stems.
Owner:上海德明生物科技有限公司 +3
Green tea processing method for reducing bitterness of autumn tea and summer tea
ActiveCN102940053AReduce bitternessFull-bodied taste qualityPre-extraction tea treatmentGreen teaTea leaf
The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.
Owner:婺源县聚芳永茶业有限公司
Filter additive material for selectively reducing hydrocyanic acid emission amount in mainstream smoke of cigarette and preparation method thereof
ActiveCN101669678AEffective contactImprove adsorption efficiencyTobacco smoke filtersSodium hydroxideCigarette filter
The invention relates to a filter additive material for selectively reducing the hydrocyanic acid emission amount in the mainstream smoke of cigarettes and a preparation method thereof. The filter additive material for selectively reducing the hydrocyanic acid emission amount in the mainstream smoke of cigarettes is characterized in that the filter additive material is a novel material that can effectively absorb acidic gas and is obtained by chemically modifying a porous material and introducing different alkali groups. The preparation method of the filter additive material comprises the following steps: respectively carrying out surface chemical modification on the selected porous carrier material with trimethylamine chloride acethydrazide or (2-bromomethyl)trimethyl ammonium bromide, soaking with sodium hydroxide solution, washing with water and drying to obtain the modified porous material containing ammonium hydroxide group. Adding the material in a cigarette filter rod can reducethe hydrocyanic acid content in the mainstream smoke of cigarette by more than 30%, and no negative influence is caused on the taste quality of cigarette, thus achieving the purpose of selectively reducing harm.
Owner:ZHENGZHOU TOBACCO RES INST OF CNTC
No-carb tabletop sweeteners substitute
InactiveUS20060073254A1High strengthFacilitate compositionFood ingredient functionsFood preparationLow Carbohydrate DietsHigh intensity
The invention describes no-carbohydrate tabletop sweetener compositions including a combination of a high intensity sweetener, such as sucralose and fillers such as amino acids and proteins. Amino acids combinations improve the taste quality of the sweetener substitute. The composition is suitable for use as tabletop sweeteners and ideal for low-carbohydrate diet purposes.
Owner:MCNEIL NUTRITIONALS
Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions
ActiveUS20060068071A1Fatty acid chemical modificationOrganic compound preparationBiotechnologyToothpaste
The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup comprising the step of adding to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup a flavor enhancement or modification of basic taste quality augmenting, enhancing or imparting quantity and concentration of at least one N-substituted unsaturated alkyl amide defined according to the structures:
Owner:INTERNATIONAL FLAVORS & FRAGRANCES
Mouth-holding type smokeless tobacco product and preparing method thereof
InactiveCN104770861AImprove safety and hygieneRich aroma styleTobacco treatmentAntioxidantAntibacterial property
The invention relates to the field of smokeless tobaccos, and particularly relates to a mouth-holding type smokeless tobacco product and a preparing method thereof. The mouth-holding type smokeless tobacco product comprises, by weight, 5-25 parts of a tobacco material, 0.2-8 parts of a traditional Chinese medicine agent, 0.1-2 parts of a saline taste agent, 0-6 parts of a sweetening agent, 0.1-2.5 parts of a pH conditioning agent, 0.1-6 parts of a flavouring agent, 0.2-2.5 parts of a humectant, 0-1.2 parts of an antioxidant, 0.001-0.5 part of a corrosion remover, 0-4 parts of a polybutene and 5-25 parts of water. By means of the mouth-holding type smokeless tobacco product, sun-cured tobaccos produced in Guizhou serve as main tobacco raw materials, nicotine reducing and aroma enhancement are carried out on the tobaccos, and the traditional Chinese medicine agent is added, so that oral cavity and throat excitements caused by contents such as the nicotine are reduced, and the taste quality and the fragrance style are improved. In addition, the traditional Chinese medicine agent further has a certain antibacterial property, and the using safety performance of the product is improved.
Owner:CHINA TOBACCO GUIZHOU IND
Beef taste quality detection method based on taste sensor array
InactiveCN105588863ASolve the disadvantages of sensory evaluation to detect the taste quality of beefQuick checkPreparing sample for investigationMaterial electrochemical variablesSensor arrayProcess engineering
The invention discloses a beef taste quality detection method based on a taste sensor array, and aims at solving the problems that traditional sensory evaluation is difficult to organize and implement, and electronic tongue detection is high in technical cost. The detection method includes the following steps of preparing a detection sample; setting up the taste sensor array, wherein the taste sensor array comprises 12 working electrodes and 1 reference electrode, and the reference electrode is a saturated calomel electrode and serves as the reference electrode of all the working electrodes; conducting sensory evaluation on beef taste quality; detecting the beef taste quality based on the taste sensor array; constructing a beef taste quality prediction model; detecting accuracy of the prediction model, wherein detection data is input by calling the constructed beef taste quality prediction model, and the model runs and outputs a prediction result; the result of the beef broth sample detected by the taste sensor array is compared with the quality grade, obtained through sensory evaluation, of the sample, accuracy of the prediction model is detected, and the result accuracy reaches 90%.
Owner:JILIN UNIV
Sweetener blend compositions
InactiveUS20130136838A1Improve taste qualityIncreased sugar-like taste qualityConfectionerySweetmeatsSweetnessTaste quality
Natural sweetener blends and sweetened compositions having an improved, sugar-like taste quality are provided herein. Also provided are methods of improving the sugar-like taste quality of sweetened compositions comprising such natural sweetener blends.
Owner:THE COCA-COLA CO
Method for improving taste quality of stevioside by using beta-cyclodextrin glucosyltransferase
InactiveCN102492757AVarious catalytic activitiesAbundant resourcesMicroorganism based processesFermentationSweetnessBeta-Cyclodextrins
The invention relates to a method for improving taste quality of stevioside by using beta-cyclodextrin glucosyltransferase. The method is characterized by comprising steps of: preparing a reaction solution containing 2-5wt% of stevioside and 2-5wt% of starch with water; adding beta-cyclodextrin glucosyltransferase with enzyme activity of 60-70 U / ml into the reaction solution and mixing uniformly, wherein an addition of the transferase is 300-500 U / stevioside weight g; carrying out conversion reaction at 37-50 DEG C for 48-72 h; and carrying out separation and purification to obtain a single transformation product glucosyl-stevioside. The method has advantages and effects of simple method, easy control, good product mouthfeel and high sweetness.
Owner:CHINA AGRI UNIV
Method for determiningtaste quality of rice by using physical and chemical property indexes of rice quality
ActiveCN105067784AMake up for the shortcomings of the cumbersome sensory evaluation process for eating qualityFast processTesting starch susbtancesMaterial analysis by optical meansEvaluation resultFeature vector
The invention discloses a method for determining taste quality of rice by using physical and chemical property indexes of rice quality. The method comprises the following steps: respectively obtaining measured values of five physical and chemical indexes of rice to be determined: amylose, gel consistence, alkali spreading value, protein and grain shape; carrying out conversionof characteristic vectors forthe measured values of thefive physical and chemical indexes of rice; obtaining angles ofthefive physical and chemical indexes of rice; carrying out characteristic vector analyses of each index by means of radar map; carrying out a comprehensive evaluation analysis by means of radar map; carrying out a conversion of thecomprehensive evaluation result, and obtaining a rice taste value. The method provided by the invention can be used for rapidly determining taste quality of rice.
Owner:CHINA NAT RICE RES INST
Micro-organic bacterial strain for quick flavor enhancement of flue-cured tobacco and application thereof in tobacco fermentation
The invention discloses a new bacterial strain for quick flavor enhancement of flue-cured tobacco, which is named Bacillus LBT1.0003 and is preserved at CGMCC No.5331 in China General Microbiological Culture Collection Center (CGMCC). Obtained from separating and selecting from surfaces of alcoholized tobacco, the bacterial strain is easy to cultivate and is good in flavor enhancement effect and quick in fermentation speed. After the bacterial strain is used in fermentation of flue-cured tobacco, the physical and chemical indicators of the flue-cured tobacco (like total sugar, reducing sugar and potassium) are obviously improved. Results from a smoke panel test show that after the tobacco is processed by the microorganism, the taste quality of the tobacco is greatly improved, the smoke concentration is increased and the fragrance is increased, and the tobacco has soft and delicate fragrance, has the smell of stale tobacco and has less irritative and spicy taste.
Owner:NORTHWEST A & F UNIV +1
Rebaudioside M purification method
InactiveCN104151378AIncrease sweetnessBest mass concentrationSugar derivativesSolid sorbent liquid separationPurification methodsSucrose
The invention relates to a rebaudioside M purification method with the stages of crude extraction and subsequent refining treatment. The crude extraction stage comprises the following steps: a feed solution flows through eight macroporous absorption resin columns connected in series, and is absorbed sequentially; staged ethanol desorption is carried out, and analysis is carried out; an eluent is subjected to reduced-pressure concentration under high temperature; and an obtained solid is subjected to vacuum drying, such that crude rebaudioside M is obtained, wherein a crude rebaudioside M mass content reaches 25-35%. The subsequent refining treatment comprises the following steps: a mixed solvent is heated; the crude rebaudioside M is dissolved into the mixed solvent, such that a solution is formed; the temperature is reduced to normal temperature; standing and intermittent stirring is carried out; the product is allowed to stand for several hours, and solid-liquid separation is carried out; and the obtained solid is dried, such that refined rebaudioside M is obtained. The refined rebaudioside M content can be higher than 95%. The sweetness of the rebaudioside M is more than 300 times that of cane sugar. The sweetness is more long-lasting than that of cane sugar, and causes no bitter after-taste. The mouthfeel is closer to white sugar, and mouthfeel and taste quality are good. Rebaudioside M is an ideal natural sweet additive.
Owner:QINGDAO RUNDE BIOTECH
Tomato seedling grafting technology and management method thereof
InactiveCN105766397AImprove disease resistanceIncrease productionGraftingCultivating equipmentsTomato graftingRootstock
The invention discloses a tomato seedling grafting technology and a management method thereof and belongs to the technical field of crop cultivation. The tomato seedling grafting technology comprises the following steps of: setting a seedling growing green house, selecting seedling substrate, selecting stock, carrying out pretreatment on seeds and sowing, grafting according to operating procedure and managing after grafting. The tomato grafting seedlings provided by the invention adopt 'Qieza No.2' as the stock, so that the seedlings have good disease resistance, and early germination potential is strong; besides, stem of eggplant stock is thick, so that survival rate of grafted seedlings can be beneficially improved; meanwhile, an approach grafting technology and a late optimized and reasonable management method are combined, so that the survival rate is further improved in a practical grafting process, growth vigour of the tomato seedlings after grafting is strong, late fruit setting time is ahead of schedule, fruit yield is high, pulp colour is pure, taste quality is good, and commodity performance is extremely high.
Owner:宁夏天瑞产业集团现代农业有限公司
Method for preparing kung-fu black tea
The invention relates to a method for preparing kung-fu black tea. The method includes the nine steps of fresh leaf picking, withering, green making, rolling, temperature control fermenting, drying forming, staged fragrance enhancing, screening tidying and packaging. According to the finished kung-fu black tea prepared with the preparing method, appearance strips are compact and straight, the color and luster is black and oily, the soup color is bright red, tea fragrance is endurable, taste is mellow, internal fragrance is strong, tea soup is bright in color, and the color quality, the fragrance quality and the taste quality of the black tea are comprehensively improved. The quality grade of the product is high, and the increasing taste requirements of consumers can be met.
Owner:务川自治县鑫隆缘茶业有限责任公司
Method of producing a drink, and drinks-preparing device for implementing the method
According to a method of producing a drink, a cold drink, in particular iced coffee is produced from a hot drink, in particular a coffee / expresso, which is produced in a drinks machine by means of a hot-drinks-preparing device (2 - 6). In order for optionally the hot drink or the cold drink to be produced in portions with a high taste quality, as are typical for catering or domestic use, in the case of the cold drink desired the latter is produced on a continuous basis directly after the hot drink has been prepared, without the direct addition of cooling agents, in particular ice, iced water or cooling bodies, in the same drinks machine using a cooling device (16, 23, 23', 37, 39).
Owner:EUGSTER FRISMAG
Method for machining flower-fragrance black tea in low-temperature compounding mode
ActiveCN103749747AAvoid damageControllable weight loss ratePre-extraction tea treatmentNerolidolBlack tea
The invention relates to a method for machining tea, and in particular relates to a method for machining flower-fragrance black tea in a low-temperature compounding mode. The method comprises the following steps: spreading to cool high-fragrance type oolong tea with two to three fresh leaves on one bud as a raw material, finely manipulating the green tea leaves, kneading, thinly spreading, fermenting at high temperature and low humidity, and drying so as to obtain coarse tea; appropriately selecting to remove peduncles and pieces, highlighting the fragrance and thus accomplishing the machining. According to the flower-fragrance black tea machined by using the method, the weight loss of the green leaves in the machining process can be controlled, and the machining time is shortened, particularly under poor weather conditions; fragrant substances such as flower and fruit fragrance of alcohols, alkenes, esters and ketones are added, and the content of benzyl cyanide with pungent odor, indole and main fragrant substances, namely, nerolidol, in oolong tea, are increased, so that the fragrance and the taste quality of the tea are improved, and then the quality of the black tea is improved. Sensory evaluation on the finished tea shows that the finished tea is fat, strong, compact, black and tender in appearance, tea tips are visible, the fragrance is strong and heavy, the fragrance of flower and fruit appears, the taste is fresh and mellow, the bottom of a cup has the flower fragrance, and the quality is superior to that of black tea manufactured by using the conventional method.
Owner:TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI +1
Nerve-soothing and qi-tonifying egg, ginger and shiitake mushroom stem floss and preparation method thereof
InactiveCN104970347AHigh economic valueImprove taste qualityNatural extract food ingredientsFood ingredient functionsLiquid glucoseMonosodium glutamate
The invention discloses nerve-soothing and qi-tonifying egg, ginger and shiitake mushroom stem floss which is prepared from the following raw materials in parts by weight: 50-65 parts of shiitake mushroom stems, 8-15 parts of egg liquor, 14-15.5 parts of ginger powder, 15-16 parts of bread crumbs, 4-5 parts of apple juice, 7-8 parts of cola, 1.8-2.3 parts of coconut shells, 2-2.6 parts of lucid ganoderma, 0.9-1.5 parts of Japanese eupatorium herb roots and a proper amount of cellulase, protease, 30-35% of liquid glucose, a1-2% citric acid solution, a 0.02-0.03% cysteine solution, refined salt, monosodium glutamate and pine needles. The shiitake mushroom stem floss disclosed by the invention is smoked, so that the fragrance is increased; the shiitake mushroom stem floss is fragrant and pure, long in aftertaste and good in taste quality; the nutrients of the shiitake mushroom stems are retained to the maximum extent, and formaldehyde in the shiitake mushroom stems is removed by virtue of the cysteine solution. By further adding the traditional Chinese medicinal materials such as coconut shells, lucid ganoderma, Japanese eupatorium herb roots and the like, the shiitake mushroom stem floss disclosed by the invention is endowed with the health-care functions of tonifying qi and soothing the nerves and relieving cough and asthma.
Owner:HEFEI MEIXIANGYUAN EGGS PROD
Spice flavoring agent capable of retaining freshness and use thereof
InactiveCN102138668AImprove taste qualityReduce manufacturing costFood preservationFood preparationPhosphatePotassium
The invention discloses a spice flavoring agent capable of retaining freshness, which comprises the following components in percentage by weight: 8-20% of potassium cinnamate, 2-3% of nisin, 10-20% of D-sodium erythorbate, 20-30% of sodium diacetate, 15-25% of composite phosphate, 15-25% of potassium sorbate and 5-10% of citric acid. The shelf life of chicken feet with pickled peppers can be prolonged, the fishy smell of the chicken feet can be removed, and the taste quality of the chicken feet with pickled peppers can be improved through adding the flavoring agent capable of retaining the freshness during the pickling process of the chicken feet with pickled peppers; and the pickling liquid can be recycled for 2-3 times; therefore, the production cost of an enterprise is greatly reduced.
Owner:湖北远成赛创科技有限公司
Highly soluble stevia sweetener
A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.
Owner:PURECIRCLE USA
Method for improving quality of tobacco shreds by storing tobacco shreds in oak barrel
The invention discloses a method for improving the quality of tobacco shreds by storing the tobacco shreds in an oak barrel, belonging to the technical field of cigarettes. The method comprises the following steps: the formulation tobacco shreds are positioned in the oak barrel with a volume of 5-1000L; the oak barrel is positioned in a shady and dry room with the indoor temperature kept at 20-30 DEG C and the indoor humidity kept 50-70 percent; the tobacco shreds are taken out after being stored for 15-30 days so that the tobacco shreds can be improved in the taste quality. In the first two days of the storage, one side of a cover of the oak barrel is raised by 1cm so that gas can flow out between the cover and the inner wall of the barrel body; and since the third day, the cover and the barrel body are absolutely sealed. The oak barrel is made of moderately baked oak and is shaped to be similar to a Burgundy model, and the oak is Quercus robur grown in Changbai Mountain of China. The method is unique, utilizes the oak barrel to alcoholize the tobacco shreds, can be used both for laboratory tobacco shred alcoholization and production, organically combines the original aromas of the oak barrel and the tobacco shreds and further improves the quality of the tobacco shreds.
Owner:HUBEI CHINA TOBACCO IND
Tobacco flavor for improving taste quality of upper tobacco leaf group
InactiveCN104522879AImprove taste qualityReduced roughnessTobacco preparationTobacco treatmentBiotechnologyAlcohol
The invention relates to a tobacco flavor composition. The tobacco flavor composition comprises, by weight, strawberry acid, lactic acid, citric acid, a tamarind fruit extractive, a red date extractive, a plum extractive, vanilla bean tincture, grama-octalactone gamma, propylene glycol and ethyl alcohol. According to the tobacco flavor, the taste quality of upper tobacco leaves can be improved; and the tobacco flavor composition is specifically characterized in that the rude feeling of smoke is reduced; the smoke is softer; stimulation is reduced; the delicate sense of the smoke is improved; and the sweet sense of the agreeable aftertaste is increased.
Owner:CHINA TOBACCO ZHEJIANG IND
Production method of anti-aging convenient cooked rice
The present invention provides a production method of anti-aging convenient cooked rice and belongs to the technical field of food processing. The anti-aging convenient cooked rice is obtained by thespecific method comprising the steps of rice washing, soaking liquid soaking, sub-packaging, cooking, sterile vacuum sealing, cooling and crystallization, etc. The technologies of soaking by the liquid containing an anti-aging agent and rapid cooling are used to inhibit aging of starch and improve eating quality of starch-based staple food. The aging rate and the aging degree of the obtained convenient cooked rice are low; the aging degree of the convenient cooked rice obtained after storage for 90 days reduces by about 30% compared with that of the traditional convenient cooked rice; and theanti-aging convenient cooked rice has advantages of excellent taste quality, long shelf life, etc.
Owner:JIANGNAN UNIV
Method for improving quality of tobacco stalks by using grape wine
The invention discloses a method for improving the quality of tobacco stalks by using grape wine. The method comprises the following steps of: uniformly stirring the grape wine, propylene glycol or glycerol, white spirit and purified water and soaking the tobacco stalks with the mixed solution for 12-24 hours; placing the tobacco stalks into a storage cabinet for 1-24 hours; and turning into nextstep of work procedure of processing the tobacco stalks. Proved by multiple tests, the stalks are soaked with the grape wine so as to effectively make up the defect of aroma of cut stalks, reduce thestimulation, improve the remaining taste and remarkably improve the soaking taste quality of the tobacco stalks. The method has the advantages of simpleness and convenience in operation, low cost andfavorable application prospect.
Owner:HONGYUN HONGHE TOBACCO (GRP) CO LTD
Preparation technology of compression yellow tea
ActiveCN104171073AImprove qualityEnsure consistencyPre-extraction tea treatmentCooking & bakingCompression molding
The invention relates to a preparation technology of compression yellow tea. The preparation technology of the compression yellow tea comprises the following steps: selecting and blending raw materials, automatically weighing tea by a weighing machine, steaming the tea by steam, carrying out compression molding by a mold, removing moisture, cooling, shaping, drying in a baking room, drying and cooling and inspecting finished products. The compression yellow tea has the characteristics of mellow taste, lasting and pleasant fragrance, and capability of long-time storage and reduction of the storage space; moreover, the technology is simple, is easy to master, and is beneficial to popularization and application. High-level yellow tea Maojian is steamed at high temperature and is compressed; the green smell of the primarily processed yellow tea Maojian can be removed after the high-temperature steaming of the compressed yellow tea; the compression tea subjected to compression molding solves the defect that the yellow tea Maojian cannot be stored for a long time, and the unique color, fragrance and taste quality of the compressed yellow tea is formed; by the technology, the special flavor of the yellow tea is kept completely, the intrinsic value of the yellow tea is improved, and the storage time is prolonged, so that the technology is great breakthrough in the development mileage of yellow tea, and thus, the processing method is very valuable, and is suitable for popularization and application.
Owner:HUNAN JUSN YINZHEN TEA IND
Additive for reducing cigarette smoke carbon monoxide (CO) and preparation method and application thereof
ActiveCN101596015ALow costStrong targetingTobacco treatmentMetal/metal-oxides/metal-hydroxide catalystsRare earthTaste quality
The invention belongs to the technical field of the cigarette materials, in particular to an additive for reducing cigarette smoke carbon monoxide (CO), meanwhile, the invention also relates to a preparation method and an application thereof. The additive comprises the following components in percentage by weight: 10-60%of transition metal oxides of active catalytic component, 10-50% of assistant rare earth metal oxides and / or rare earth metal salt, 0-80% of carrier, wherein, the weight of the carrier is 0-10 times of the active catalytic component. The transition metal oxides and the rare earth metal oxide catalyst adopted by the invention has lower cost than the noble metal catalyst, simple preparation process and strong pointedness, can reduce the carbon monoxide in the cigarette smoke with the efficiency of 5-15% when added into tobacco under the premise that the prior process technology and the original performance is not changed, thus improving safety and comfort in the process of the cigarette smoking and improving and enhancing the taste quality of the cigarette by a certain degree.
Owner:CHINA TOBACCO HENAN IND +1
Rapid rice taste quality testing method
ActiveCN108037256AImprove accuracyAvoid accuracyTesting starch susbtancesComputer scienceElectrochemical detection
The invention discloses a rapid rice taste quality testing method which comprises the following steps: pretreating a standard rice sample, and performing electrochemical testing by using a special rice taste sensor so as to obtain input data groups of the standard rice sample; training by using corresponding input data group of the standard rice sample so as to obtain serial evaluation models. Since rice to be detected is pretreated to acquire corresponding input data groups of the rice, and the input data groups are input into the serial evaluation models, rapid taste evaluation values of therice to be detected can be acquired. The rice taste is tested by using the special rice taste sensor through electrochemical detection, so that the situation that taste evaluation scores are not accurate because of reasons of subjective deviation and physical fatigue in artificial tasting is avoided, and the rice taste evaluation score accuracy is improved; by adopting the method, the rice to betested does not need to be cooked and evaluated later, so that the detection time can be greatly shortened, and the working efficiency is improved.
Owner:CHINA NAT RICE RES INST
Green tea goat milk with function of reducing blood pressure and preparation method of green tea goat milk
PendingCN106665858AReduce pollutionNo pollution in the processMilk preparationPre-extraction tea treatmentTreatment effectSheep milk
Owner:SHAANXI NORMAL UNIV +1
Method for producing total glycoside 80% enzymes for improving stevioside taste quality
The invention relates to a method for producing total glycoside 80% enzymes for improving the stevioside taste quality. The method includes the following steps: dissolving, stirring, pH value adjusting, adding of cyclodextrin glucosyltransferase, temperature adjusting, inactivating, filtering, adsorbing, water washing, alcohol washing, concentrating and atomizing drying. The method has the beneficial effects that molecular structures of stevioside are modified through the effect of the enzymes; the aim of improving the stevioside taste is achieved; peculiar smells are removed from obtained stevioside derivatives to obtain high-sweetness and low-heating-value natural sweetening agents; and the glucoside content of the product can reach more than 80%.
Owner:QUFU SHENGREN PHARMA CO LTD
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