148results about "Food ingredient as anti-caking agent" patented technology

The invention particularly relates an anti-blocking agent for acesulfame potassium and an application method thereof and belongs to the field of food additives. The anti-blocking agent is prepared from the following raw materials by weight percent: 20-60% of sodium polyacrylate solution, 30-70% of surface active agent and 10-20% of simethicone. The application method comprises the following steps: successively adding the sodium polyacrylate solution, the surface active agent and the simethicone at weight ratio into a right amount of water, and then stirring and dissolving, thereby obtaining the anti-blocking agent for acesulfame potassium. When the anti-blocking agent related by the invention is applied, the addition amount of the anti-blocking agent accounts for 0.1wt%-0.5wt% of the acesulfame potassium.

The invention relates to a mogroside based compound sweetener, a preparation method and application thereof. The invention provides a composite and natural compound sweetener using mogroside, traditional sweeteners and edible flavors to transform betel nut industry, extrusion pastry (commonly known as spicy strips) industry and natural compound sweetener industry and candied fruit industry, and a preparation method thereof. The mogroside containing compound sweetener at least includes: mogroside; a natural efficient sweetener; at least one sweetness improvement composition; at least spice; and at least one filler. The formula involved in the invention is directed at the betel nut industry, extrusion pastry (commonly known as spicy strips) industry and candied fruit industry, products of the industry all need sweetness that is several times higher than that of sucrose to cover, neutralize and improve peculiar smell, astringency, saline taste and bitter taste of the products, therefore existing ordinary condiments hardly meet the standards of ensured taste and flavor and no calorie or even 0 calorie. Also, the compound sweetener guarantees the sweetness and efficacy demands, at the same time has very good economical efficiency and effectiveness, and can acquire the best taste experience.

The invention relates to meal replacement power and a preparation method thereof. The meal replacement power comprises the following components in percentage by weight: 40-60% of carbohydrate, 20-40% of protein, 8-10% of fat, 7-9% of dietary fiber, 1-5% of mineral compound, 0.1-0.4% of vitamin compound and 0.11-0.14% of taurine. The meal replacement power contains all nutrient substances required by human bodies, when people take the meal replacement power as required, the purpose of losing weight can be achieved, metabolism is promoted, fatigue eliminating and energy increasing are achieved, and after weight loss, and the phenomenon of loose and non-elastic skin does not occur.

The invention discloses a method for preparing edible salt added with froggrass. Healthcare salt comprises commercial salt as a main ingredient and froggrass as a healthcare ingredient. The method comprises the following steps: drying commercial salt, adding a certain amount of froggrass into the salt, uniformly stirring, adding a certain amount of dextrin and seasonings into the salt, adding a proper amount of an anti-caking agent into the salt according to different needs, and performing subsequent operations of adding iodine, packaging and the like. The method is simple; the produced functional healthcare salt can be used for effectively overcoming the disadvantage of high possibility of diseases such as hypertension and coronary heart diseases due to excessive intake of sodium in traditional salt and bringing a healthcare effect of the froggrass into play to the hilt while ensuring a seasoning effect; the salt prepared by using the method is suitable for being used by various people.

The invention discloses a composite bee product preparation and a preparation method method thereof. The composite bee product preparation is prepared from bee pollen, bee milk, male hachinoko, honey, chrysanthemum, maltodextrin, fructose, an anti-agglomeration agent and a flavoring agent all of which are treated, dried, crushed and blended, and then formed into a powder, granules, tablets by a conventional method, or put in capsules. The composite bee product preparation provided by the invention is high in nutritive value and capable of enhancing the immune function; the effects of various bee product active ingredients are brought into play; the active ingredients can be absorbed by the human body thoroughly; the flavor can be improved so that the composite bee product preparation is convenient to take and store; the composite bee product preparation is free of any toxic and side effect.

The invention discloses a nutritional preparation for air force pilots and a preparation method thereof. The nutritional preparation comprises following components in parts by weight: 0.0004-0.0017 part of vitamin A, 0.0009-0.0022 part of vitamin B1, 0.0009-0.0022 part of vitamin B2, 0.0007-0.0022 part of vitamin B6, 0.000001-0.0000066 part of vitamin B12, 0.1-0.225 part of vitamin C, 0.000001-0.000002 part of vitamin D, 0.0076-0.018 part of vitamin E, 0.011-0.033 part of nicotinic acid, 0.028-0.175 part of iron nutrient supplement, 0.015-0.126 part of zinc nutrient supplement, 10-50 parts of protein substances, 1-10 parts of soybean peptide powder, 1-15 parts of fruit and vegetable powder, 1-10 parts of fructose, 5-40 parts of functional sugar, 10-50 parts of maltodextrin, 2-12 parts of powdered oil, 3-12 parts of nut powder, 0.11-0.14 part of taurine, 0-10 parts of a thickening agent and 0.1-1 part of an anti-caking agent. According to the nutritional preparation, three nutrients including carbohydrates, proteins and fat are scientifically matched and the vitamins and mineral substances are added on the basis to prepare the nutritional preparation.

The invention discloses a salt substituting composition with good solubility and capable of enhancing the salty taste and reducing a sodium content, and a condiment. The functional composition disclosed by the invention mainly consists of table salt (NaCl), potassium chloride, organic acid and an alkaline foaming agent; on the basis of the composition, one kind or several kinds of flavoring substances are added, an appropriate quantity of additives and an appropriate quantity of filling agents are added, the composition, the flavoring substances, the additives and the filling agents are mixed and stirred to form a mixture, and the mixture is pelletized or tableted to obtain the corresponding condiment. The organic acid and the alkaline foaming agent react to generate gas, nutrient functional substances and water, by a method of controlling the kinds and the proportions of different organic acids and the alkaline foaming agents, different effects of natural granulation, salty taste enhancement, rapid dissolution, tabletting and functional nutrients introduction through products are achieved, and helping crowds to effectively reduce the absorption of sodium salt is facilitated. The invention provides the salt substituting composition and the condiment which are convenient to use and have obvious nutrient health care functions.

Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.

The invention provides high viable bacterium natto tablets and a preparation method thereof. The preparation method comprises the following steps that a natto premixing material is prepared through first ingredient mixing; a natto mixing material is prepared through second ingredient mixing, sieving is conducted to prepare granules, the prepared granules are dried, sieving is conducted to put granules in order, the granules are stored in an aseptic bag; and a natto pressing tablet mixing material is prepared through third ingredient mixing, natto pressing tablets are molded, baked, aired and stored in an aseptic bag; and the natto pressing tablets are selected and stored in a bottle, labeling and external packaging are conducted, the natto pressing tablets entera warehouse to wait for inspection, and if the natto pressing tablets are qualified, the natto pressing tablets leave a factory. According to the high viable bacterium natto tablets and the preparation method thereof, by the compatibility of medicines including freeze-dried natto powder and diversified raw auxiliary materials, and the problems of special smell and tacky mouthfeel of a conventional natto product are solved; and prepared natto pressing tablet candies have a sour-sweet and delicious taste and a high viable count being more than or equal to 1.0x108CFU / g, of natto, and after the product is stored at the indoor temperature for 18 months, the product does not go bad.

The invention provides an industrial production process for preparation of ganoderma Chinese caterpillar fungus capsule enhancing immunity function, belongs to the field of traditional Chinese medicine health products, and solves the problem that efficiency composition indicators are not clear. The main features of the industrial production process are as follows: the raw materials comprises 100-165 parts of paecilomyces hepialid powder, 50-115 parts of ganoderma extract, 10-17 parts of filler calcium carbonate, 17-24 parts of parts of dextrin, 40-60ml of 75% wetting agent ethanol, 0.5-3 parts of lubricant silica; the process steps comprises (1) mixing, to be more specific, sieving and mixing for 25-35 minutes; (2) granulation, to be more specific, preparing the 75% ethanol into 24 mesh wet granules, drying at 65+ / -5 DEG C, granulating; (3) total mixing, to be more specific, evenly mixing the silica and the dried granules; (4) filling, to be more specific, filling the granules into 2# capsules with 2.5 g granules in each capsule; (5) polishing, to be more specific, polishing the capsules; (6) packing with 60 capsules in each bottle; and (7) external packing.

The invention discloses oat mixed powder with a health function and a preparation method of the oat mixed powder, belonging to the technical field of food deep processing. The oat mixed powder is prepared from the following raw materials in parts by weight: 100 parts of raw oat, 15-25 parts of sunflower seed oil, 1.2-1.5 parts of glycerin monostearate, 0.6-0.9 part of sucrose fatty acid ester, 0.7-1.5 parts of sodium tripolyphosphate, 0.6-1.4 parts of silicon dioxide, 0.16-0.2 part of amylase, 0.06-0.1 part of saccharifying enzyme and 650 parts of water. The preparation method comprises the steps of carrying out pulping, enzymolysis and filtering on the oat, adding the sunflower seed oil, an emulsifying agent and a stabilizer, carrying out emulsification and homogenizing, then carrying out spray drying, and adding silicon dioxide as an anti-caking agent, so as to finally obtain the oat mixed powder which is capable of reducing the risk of cardiovascular diseases and has good taste and mixing property.

The present invention discloses a processing method of sea-buckthorn oil compound garlic powder for seasoning. Firstly, garlic cloves are divided, the garlic cloves are peeled, the peeled garlic cloves are cut into slices to obtain garlic slices, the garlic slices are rinsed, the rinsed garlic slices are dehydrated using a centrifuging machine, the dehydrated garlic slices are crushed evenly to obtain pre-dehydrated garlic powder, liquid obtained by the dehydration and rinsing liquid are mixed, the mixture is respectively subjected to a filter bag filtration treatment, a ceramic membrane filtration treatment and a nano-filtration membrane concentration treatment to obtain nutrient concentrate, the nutrient concentrate is mixed with sea-buckthorn oil to obtain sea-buckthorn oil compound nutrient concentrate, then the pre-dehydrated garlic powder and the sea-buckthorn oil compound nutrient concentrate are mixed and stirred evenly, the mixture is vacuum-dried, and the vacuum-dried mixtureis ground into the sea-buckthorn oil compound garlic powder for the seasoning. The processing method can make full use of nutrients of garlic and reduces waste of resources. The processed garlic powder has advantages of being high in nutritional value, good in anti-oxidation and anti-caking ability, and convenient for consumption.

The invention discloses nutrient composition capable of improving the male sexual function and a preparation method of the nutrient composition. The nutrient composition is prepared from raw materialsin parts by weight as follows: 60-120 parts of zinc-rich and selenium-rich protein powder, 30-80 parts of maca powder, 20-80 parts of rhizoma polygonati, 20-60 parts of fructus lycii, 10-50 parts offlos rosae rugosae, 10-40 parts of fructus rubi, 10-30 parts of semen persicae, 10-30 parts of oyster peptide, 10-30 parts of radix bardanae, 5-20 parts of L-carnitine, 5-15 parts of ginseng, 1-10 parts of cortex cinnamomi, 1-10 parts of silicon dioxide, 2-10 parts of xanthan gum, 0.01-0.1 part of vitamin A, 0.05-1 part of vitamin E, 0.1-2 parts of vitamin C, 0.01-0.5 part of sucralose, 0.01-1 part of zinc gluconate and 0.01-2 parts of taurine. The treated raw materials are mixed uniformly in a vacuum drying mixer, and tablets, granules or capsules are prepared for eating. The nutrient composition can increase and improve the male sexual function when serving as healthcare food for eating.

The invention belongs to the technical field of functional foods, relates to a capsule preparation with a health-care function, and particularly relates to a black garlic capsule and a preparation method thereof. The black garlic capsule is prepared from, by weight, 70-80 parts of fermented black garlic powder, 10-15 parts of black fungus powder, 3-5 parts of tricalcium phosphate, 2-3 parts of microcrystalline cellulose, 2-3 parts of glyceryl monostearate and 3-5 parts of corn starch. Specific protease is added into the fermented black garlic powder contained in the prepared black garlic capsule, the preparation time is short, and the prepared capsule is long in storage time, good in dispersion uniformity, easy to absorb and good in bioavailability.

The invention relates to a processing method of primary-color efficient smallanthus sonchifolius dry powder. The processing method comprises the following steps of (1) performing high-oxygen pretreatment through cooperation of ultrasonic waves and a magnetic field; (2) performing cleaning and sterilization; (3) performing cutting into slices through water jetting; (4) performing co-activating andsprinkling; (5) performing passivating and mist spraying; (6) performing microwave-freeze drying; (7) performing caking-resistant mist spraying; and (8) performing high-speed nitrogen gas current crushing: performing crushing with N2 current of which the concentration is greater than or equal to 99.999%, performing separation from oxygen, performing direct bagging and packaging at a discharge opening to obtain smallanthus sonchifolius whole powder, wherein the average particle size of products is 2-200[mu]m. According to the method, the primary-color efficient smallanthus sonchifolius whole powder can be in multiple united production, 4 great individual brown stains due to polyphenol substrates, polyphenol oxidase, an enzymatic brown stain system and a quinone non-enzymatic polymerizationof the smallanthus sonchifolius can be avoided, a brown stain phenomenon at the moment of conventional cutting and film preparation caused by differences of sugar, acid and metal trace elements can beavoided, the color value of the product is increased by 21%, and the production efficiency is improved by 30%-40%.

It is to provide a technique for preventing aggregation or caking of menthol at the time of its keeping. In addition, it is to provide a lipid composition, which can show excellent thermal stability even in the case of high temperature at the time of keeping menthol and at the time of blending in a product, does not cause mutual aggregation of powders, particles, flakes, pellets, sticks and the like of menthol, and can maintain its shape retention property. From 10 to 50% by mass of sterols are added to and mixed with from 50 to 90% by mass of menthol, and the resultant is melted with heating. Paraffins may be further added and mixed in an amount of 20% by mass or less, based on the lipid composition.

An edible composition comprising a coated conditioner that contains a hydrophobization agent and inorganic particles is provided. When incorporated into an edible composition (such as a powdered pharmaceutical or food product), the coated conditioners inhibit caking and promote the free flow of powder. Suitable hydrophobization agents include food-grade fatty acids, foodgrade oils, food-grade waxes, and food-grade gums, while suitable inorganic particles are selected from the group consisting of silica, silicates, calcium carbonates, phosphates, and clays. The coated conditioner is particularly suitable for use in pharmaceutical preparations, such as acetaminophen.

The invention discloses a preparing method for salt for pickling food. The table salt is prepared from, by weight, 83-90% of table salt, 10-16% of plant raw materials, 0.001-0.005% of an anti-caking agent, 0.8-2.0% of aromatic nitroso hemoglobin and the balance spice powder. According to the preparing method, simple modification is carried out in the traditional table salt preparing process, it is not needed to additionally build a production line, investment cost is greatly reduced, operation is simple and convenient, and the prepared salt for pickling food is low in cost and suitable for household home-made food prickled by consumers and food processing enterprises. According to the preparing method, nitroso hemoglobin serves as red pigment to replace nitrite to perform the color developing effect in meat product processing, and the residues of sodium nitrite can be effectively reduced; sodium carboxy methyl cellulose is used for wrapping nitroso hemoglobin, the stability of nitroso hemoglobin in the table salt is improved, and meanwhile, the aroma of the finished product can be improved through added rose hip polyphenols.

The invention discloses a processing method of duck blood bean curd, and belongs to the technical field of food processing. The method adopts fresh duck blood as a raw material, and adopts processingtechniques such as collection, wall breaking treatment, addition of an enzyme and a composite coagulant, sterilization, refrigeration and storage to obtain a duck blood bean curd product with compacttexture, elasticity, bright color, good water retention and a quality guarantee period of 15 days at 4 DEG C in a refrigerator. The duck blood bean curd has obviously improved content of free blood hemoglobin, and can be more easily absorbed by the human body, and the texture, color, flavor and shelf life of the product are superior to related patent technologies in the prior art.

The invention discloses s salt for preserved meat. The salt is prepared from, by weight, 86-95% of edible salt, 4-12% of plant materials, 0.001-0.002% of anticaking agent, 0.8-2% of anti-mildew inhibitor and the balance spice powder. Fermented celery powder is effectively combined with antibacterial agent, antioxidant and the like, and efficient anti-corrosion performance can be achieved; through the wrapping of deacetylated chitin, heat-resistant and high-stability dry powder can be obtained; the dry powder is not prone to deliquescence after being mixed with traditional table salt.

The present invention discloses mushroom powder using agaricus bisporus pre-cooking liquid as a raw material and a preparation method thereof. The mushroom powder is prepared from the agaricus bisporus pre-cooking liquid, a drying aid and an anti-caking agent, and prepared by a spray drying. A mass ratio of a solid content of the agaricus bisporus pre-cooking liquid to the drying aid is 1:(1-1.6) and the mass of the anti-caking agent is 1-2% of the total solid content mass of the agaricus bisporus pre-cooking liquid and the drying aid. The drying aid consists of the following components in parts by weight: 50-60 parts of maltodextrins, 30-35 parts of oxidized starch and 5-10 parts of sodium starch octenylsuccinate. The product is mellow in the mushroom flavor, the content of crude protein contents is about 16.49%, the total amino acid content is about 11.39%, and the mushroom powder can be used as a very good seasoning product and health-care food raw material. The preparation method improves the utilization value of the agaricus bisporus pre-cooking liquid and greatly reduces the pressures of the enterprise storage and environmental protection.

The invention relates to a sea-buckthorn royal jelly buccal tablet and a production method thereof. The buccal tablet comprises the following components in percentage by weight: 10 to 75 percent of sea-buckthorn vitamin P powder, 10 to 25 percent of lyophilized royal jelly powder, 10 to 20 percent of Chinese wolfberry powder, 15 to 30 percent of maltodextrin, 5 to 15 percent of microcrystalline cellulose, 0.2 to 1 percent of a sweetening agent, 0.3 to 1.5 percent of an anti-caking agent, and an 75-90-percent ethanol solution in balance amount. The method comprises the steps of respectively sieving raw materials through 40 to 120-mesh sieves according to the formula ratio, feeding the maltodextrin, the microcrystalline cellulose and the sweetening agent into the raw materials, performing pelleting through the ethanol solution with the volume percent being 75 to 90 percent, drying for 4 to 4 hours at 20 to 45 DEG C, adding the anti-caking agent and blending, and performing straightening and tabletting through a 10-20-mesh sieve. The buccal tablet has the function of obviously improving the immunity, and is convenient to carry, convenient to take, simple in production method and low in cost.

A brown sugar substitute containing a high intensity sweetener, molasses, a food grade crystalline sugar or sugar alcohol, and at least one anti-caking agent is provided. Compositions containing the brown sugar substitutes and packaged forms of the brown sugar substitutes are also provided. Further provided are methods of making the brown sugar substitutes.

The invention provides an oxidation resistant composition. The oxidation resistant composition comprises 2-50 parts by weight of chenopodium quinoa, 0.1-5 parts by weight of acerola cherries, 0.1-3 parts by weight of a cranberry extract, 0.01-3 parts by weight of a grape seed extract, 0.01-0.3 part by weight of a broccoli seed aqueous extract and 0.1-3 parts by weight of roselle. The invention further provides an oxidation resistant preparation and a preparation method thereof. The invention further provides an application of the oxidation resistant composition or the oxidation resistant preparation to preparation of oxidation resistant foods, medicines or health-care foods. The oxidation resistant composition provided by the invention has favorable oxidation resistant effects, natural components cooperate with each other to be in synergism, and the oxidation resistant composition is safe, non-toxic, wide in application range, and has good effects of resisting oxidation and delaying senescence on human bodies.

The invention relates to the technical field of bee product processing, and discloses a preparation process of honey powder. The process comprises the following steps: step 1, material liquid preparation: taking maltodextrin, beta-cyclodextrin, gelatin and soluble soybean polysaccharide, adding water, performing uniform mixing, adding honey, performing uniform mixing, and adding water to adjust the solid content to 20-30% so as to obtain a material liquid; step 2, homogenization; and step 3, spray drying: spray-drying the homogenized material liquid to obtain the honey powder. The process hasthe following advantages and effects: the maltodextrin can reduce the hygroscopicity of the honey powder; the beta-cyclodextrin can embed heat-sensitive components, so that the loss of the heat-sensitive components of the honey powder is less; and the soluble soybean polysaccharide and the gelatin can reduce a bonding phenomenon during the spray drying of the material liquid so as to effectively improve the yield during preparation, and to achieve the effects of less nutrition loss, low hygroscopicity, less water content and high yield in the preparation process. The obtained honey powder is rich in nutrients, and the product is stable, and convenient to transport, store and eat.

The present invention discloses a method for preparing a moisture-proof anti-caking nutritional supplement. The method is as below: dissolving and mixing a nutritional supplement with the mass fraction of 0.05-50.0% and a polysaccharide compound mass fraction of 50-99.95%, and emulsifying with stirring at room temperature; treating an emulsion product by spray drying to obtain a semi-finished diluting material; and mixing the semi-finished diluting material with food-grade minerals and food-grade ingredients to obtain the moisture-proof anti-caking complex nutritional supplement. The food-grade mineral can regulate bulk density of the product, improve powder flowability, and effectively prevent the agglomeration of powder; the food-grade ingredients can adjust the pH value of the product, increase the stability of the final product and ensure the safety of food; the nutritional supplement treated by the moisture-proof anti-caking method has reduced hygroscopicity and good anti-caking performance.

The invention discloses a moistureproof sugar powder for baking. The moistureproof sugar powder for baking comprises the following raw materials in parts by weight: 60-66 parts of white granulated sugar powder and 34-40 parts of addition material powder. The addition material powder comprises the following raw materials in parts by weight: 55-61 parts of glucose syrup, 25-29 parts of palm oil, 7-11 parts of anhydrous butter, 5.85-6.05 parts of lactose and 0.03-0.07 part of calcium silicate. The addition material powder is mixed with the white granulated sugar powder instead of starch; the glucose syrup in the addition material powder can bring in flavors of glucose, maltose and various other types of sugar, and can perform similar functions to the starch after being dried; the lactose can bring in the lactose flavor; the palm oil and anhydrous butter perform the embedding function to prevent the sugar powder from absorbing water; the calcium silicate has the anti-caking action to prevent the sugar powder from caking; and therefore, the moistureproof sugar powder for baking obtained by mixing the addition material powder and white granulated sugar powder has excellent moistureproof and anti-caking effects, smooth mouthfeel, multiple sugar flavors and excellent taste.