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171results about "Food ingredient as clouding agent" patented technology
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Dasheen clear juice beverage and preparation method thereof
ActiveCN103704841AReduce contentRich in nutrientsFood ingredient as clouding agentFood homogenisationBiotechnologyEnzymatic hydrolysis
The invention relates to a preparation method of a dasheen clear juice beverage. The total solid content of the dasheen clear juice beverage is over 5 percent, the total fat content is less than 2 percent, and the sodium content is less than 0.1g / 100mL. The preparation method comprises the specific steps of (1) pretreating dasheens, water, composite enzymes, condiments, a stabilizing agent and a preservative, which serve as raw materials, to obtain clean dasheens; (2) performing grinding and gelatinization to obtain mashed dasheen; (3) preparing dasheen normal juice by an enzyme method to obtain the dasheen normal juice; (4) clarifying the rough dasheen normal juice to obtain clarified dasheen normal juice; (5) performing mixing, homogenizing and sterilizing to obtain the dasheen clear juice beverage. According to the preparation method disclosed by the invention, the dasheen clear juice beverage is prepared by a two-enzyme method, so that the enzymatic hydrolysis of the dasheens is increased; silicone soil is adopted for fine filtering, so that the problem that a dasheen clear juice beverage is turbid after a certain period of time is solved. The dasheen clear juice beverage prepared by the preparation method disclosed by the invention smells harmoniously good, tastes smooth, is uniform and stable and has a long storage period.
Owner:HEFEI UNIV OF TECH
Co-Attrited Stabilizer Composition
ActiveUS20130150462A1Useful stabilizerBiocideCosmetic preparationsCarboxymethyl celluloseDegree of substitution
The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.
Owner:DUPONT NUTRITION USA INC
Preparation method of fingered citron fruit juice beverage
ActiveCN103734816ANatural colorStrong aromaFood ingredient as clouding agentFood ingredient as taste affecting agentFlavorEnzymatic hydrolysis
The invention relates to the technical field of food processing with agricultural products as raw materials, and particularly discloses a preparation method of a fingered citron fruit juice beverage. Various factors limiting a fingered citron fruit juice beverage preparation procedure are comprehensively considered in the method, and a fruit juice beverage preparation process aiming at fingered citron fruit nutrition composition characteristics is purposefully studied. In the process, comprehensive studies on influence of a color protection technology, a composite enzymatic hydrolysis technology, a debittering technology, a blending technology and an ultra-high pressure sterilization technology on color, luster, flavor, taste and nutrition of the juice beverage are carried out, finally, a set of fingered citron fruit juice beverage preparation method which has the advantages of simple operation steps, mild process conditions, simple equipment and low cost, and is suitable for industrial popularization and large-scale production is obtained. Moreover, through comprehensive optimization of the formulation and the key process, the high-quality fingered citron fruit juice having natural color and luster, strong fragrance, nutrition and health can be prepared.
Owner:SOUTH CHINA AGRI UNIV
Ready-to-eat shrimp sauce and preparation method thereof
ActiveCN104055059AChange High Salt TasteModerately viscousFood ingredient as antioxidantFood ingredient as thickening agentBiotechnologyMicrobiology
The invention discloses a ready-to-eat shrimp sauce which is prepared from following components including, by mass, 10-20% of fermented soya bean sauce, 5-10% of peanut sauce, 5-10% of cooking wine, 3-5% of salad oil, 1-3% of salt, 5-10 of sugar, 0.5-1% of pepper powder, 1-3% of chilli powder, 1-3% of chicken essence powder, 3-5% of juice of green Chinese onion and ginger, 3-5% of a composite stabilizing agent and the balance shrimp paste. The shrimp sauce is oil-glossy and bright in color, is moderate in thickness, is fine and uniform in shape and form, is free of a layering phenomenon, is low in salinity and is good in color, mouthfeel and flavor. The invention also provides a preparation method of the ready-to-eat shrimp sauce. The preparation method includes following steps: (1) preparing the shrimp paste; (2) preparing a flavoring liquid; and (3) carrying out a flavoring and boiling process. The preparation method is simple in processing steps, is short in preparing period, is low in cost and is suitable for a large-scale industrial production. The shrimp sauce is not liable to be polluted during the preparation method and the preparation method is high in safety.
Owner:ZHEJIANG MARINE DEV RES INST
Constipation-relieving drink granules and preparation method thereof
ActiveCN103932345AGreat tasteGood water solubilityFood ingredient as thickening agentFood ingredient as clouding agentFiberSolubility
The invention discloses constipation-relieving drink granules and a preparation method thereof. The drink granules comprise the following raw material components in parts by mass: 15-22 parts of polydextrose, 15-20 parts of fructo-oligose, 18-25 parts of inulin, 18-30 parts of fruit and vegetable powder and 9-17 parts of a drink additive. The drink granules comprise polydextrose, fructo-oligose and inulin which are dietary fibers with high water solubility. The content of the water-soluble dietary fibers is as high as 58.5 percent, on one hand, the dietary fibers are large in volume and can promote peristalsis and reduce food retention time in the intestinal tract, and the contained moisture is unlikely to be absorbed; on the other hand, the dietary fibers are fermented in the large intestines through bacteria, and the moisture in the fiber is directly absorbed, so that the excrement is softened, and an effect of relaxing the bowels is achieved. Therefore, the constipation can be effectively relieved; the polydextrose, fructo-oligose and inulin are high in water solubility, and the drink granules obtained by adding have good taste.
Owner:YINGKAI NUTRITIOUS FOOD TECH SHANGHAI
High milk content frozen drink and preparation method thereof
ActiveCN107114551AHigh nutritional valueImprove stabilityFood ingredient as clouding agentFrozen sweetsFlavorStabilizing Agents
The present invention provides high milk content frozen drink and a preparation method thereof. The frozen drink comprises the following raw materials in parts by weight: 40-60 parts of raw milk, 5-10 parts of milk powder and 0.2-0.6 part of a stabilizer. The frozen drink at least has one of the following advantages of being excellent in flavor, strong in stability, and high in nutritional value.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Nutritional compositions including rrr-alpha tocopherol and polyunsaturated fatty acids
InactiveUS20150025133A1Improved central nervous system maturationImproved cognitive developmentBiocideSugar food ingredientsBrain developmentIodo fatty acid
Disclosed are nutritional formulas generally, and infant formulas specifically, including a combination of RRR-alpha tocopherol, LC-PUFAs, and optionally vitamin C. The combination enhances brain development and improves cognitive performance in an individual, and specifically in an infant.
Owner:ABBOTT LAB INC
Method for improving peanut butter rheological characteristics by wheat fibers and composite emulsifier
InactiveCN103829292AEvenly distributedOptimize the best parametersFood ingredient as clouding agentFood preparationDeep processingOrganoleptic
The invention discloses a method for improving peanut butter rheological characteristics by wheat fibers and a composite emulsifier and belongs to the technical field of peanut product deep-processing. Water is added into raw peanut pulp as a raw materials so that the peanut butter is transformed into a stable oil-in-water structure and has rheological characteristic similar to that of pure peanut butter; and through combination of adsorption of free grease in the raw peanut pulp by wheat fibers and emulsification effects produced by the composite emulsifier, a peanut butter product which has long-term stability, is uniform, is not layered and has good rheological characteristics is produced. The peanut butter product has a centrifuged milk precipitation rate of 4.23% reduced by 57.5% than the centrifuged milk precipitation rate of the pure peanut butter and has good rheological characteristics, smearing characteristics and sensory quality. The peanut butter product satisfies current requirements on peanut butter stability and smearing characteristics and reduces damage caused by trans-fatty acids in the peanut butter on the health.
Owner:JIANGNAN UNIV
Preparation method of eleocharis dulcis drinks
InactiveCN103907986ARefreshing tasteUnique flavorFood ingredient as clouding agentFood preparationWater ChestnutsAdditive ingredient
The invention discloses a preparation method of eleocharis dulcis drinks. The preparation method comprises the steps: selecting raw materials; peeling, and performing color-protecting; grain-sized dicing; pre-boiling, centrifuging; rinsing; blending; homogenizing and degassing; and bottling, sealing, and sterilizing. The preparation method has the characteristics that the eleocharis dulcis drinks prepared by adopting the preparation method are fresh and cool in taste, special in flavor, palatable in sourness and sweetness, good in stability, long in expiration data, and extremely good in taste, have a special faint scent of the eleocharis dulcis; nutritive ingredients of the eleocharis dulcis are dissolved in the drinks, thus a preferable health effect is achieved, the market of the eleocharis dulcis is developed, and the variety of the drinks is enriched.
Owner:王勤
Purple yam beverage and preparation method thereof
ActiveCN105054191AGive full play to physiological functionsFit for drinkingFood thermal treatmentFood ingredient as clouding agentBiotechnologyUltrasonic assisted
The invention discloses a purple yam beverage and a preparation method thereof. The purple yam beverage is obtained through the following steps: pretreating raw materials namely fresh purple yam, performing color protection, mashing the purple yam after color protection, extracting anthocyan assisted by ultrasonic waves, pressing and heating the purple yam without the anthocyan, treating the heated purple yam under a static state and extra-high pressure for preparing resistant starch, compounding the resistant starch and the anthocyan so as to obtain a mixture, homogenizing the compounded mixture with nanometer, filling the homogenized mixture, and sterilizing the filled mixture at high pressure so as to obtain the purple yam beverage. According to the purple yam beverage and the preparation method thereof disclosed by the invention, after the anthocyan and the starch in the purple yam are separated, the starch is prepared into the resistant starch, and then the anthocyan and the resistant starch are added step by step and are prepared, so that physiological functions of the anthocyan and the resistant starch can be fully utilized; besides, a nanometer homogenizing technology is utilized, so that the particle size of the resistant starch is decreased, and the stability and the mouth feel of products are improved; the prepared purple yam beverage is good in color and stability, is fine and smooth in mouth feel, has the efficacies of resisting cancer, resisting oxidation and the like, is low in heat, is suitable for obesity crowds to drink, is high in added value of products and is good in market prospects.
Owner:清枫链食苏打饮品(吉林)有限公司
Preparation method of protein-modified phytosterol liposome powder
ActiveCN108030088AImprove solubilityWide variety of sourcesOrganic active ingredientsFood ingredient as clouding agentSolubilityEvaporation
The invention discloses a preparation method of protein-modified phytosterol liposome powder and solves the problems that the water-solubility of phytosterol is poor and the blood fat reducing efficacy of the phytosterol is to be further improved. The method comprises the following steps: adding phytosterol and lecithin to absolute ethanol, performing stirring and dissolving at room temperature toobtain an organic phase; dissolving soybean protein isolate in water to obtain a water phase, slowly injecting the organic phase into the water phase under the condition of high-speed dispersion andperforming high-speed dispersion and uniform mixing, performing high-pressure homogenization and rotary evaporation to remove ethanol and then performing drying to obtain the protein-modified phytosterol liposome powder. The preparation method has simple process and less time consumption, the selected raw materials are safe and environmentally-friendly, the obtained liposome has good stability andhigh embedding rate and obviously improves the water-solubility of the phytosterol, and the liposome has good redissolution property and high solubility after being dried, can be stored for a long term and can be extensively applied to food and medicines for lowering the occurrence of hyperlipemia.
Owner:WUHAN POLYTECHNIC UNIVERSITY
Hydrogen-containing beverage and preparation method thereof
InactiveCN105725015AEasy to manufactureImprove solubilityFood ingredient as antioxidantFood ingredient as clouding agentHydrideFood science
The invention discloses a hydrogen-containing beverage and a preparation method thereof.The hydrogen-containing beverage comprises drinking water, hydrogen and solid from plants.The mass concentration of hydrogen is 0.01-6 ppm, the solid from the plants is insoluble matter dispersed in the hydrogen-containing beverage, and the mass ratio of the solid ranges from 0.1% to 15%.The preparation method includes the steps that one or more of the plants including nuts, soybeans, fruits, vegetables, grains and edible Chinese herbal medicine are selected; hydrogen or hydride is added into the drinking water to obtain hydrogen-containing water; the selected one or more plants are placed in the hydrogen-containing water and ground, and the hydrogen-containing beverage is obtained.
Owner:沈丽 +2
Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage
InactiveCN105661231AIncrease vitaminIncrease mineralsFood ingredient as clouding agentCholesterolAnimal protein
The invention provides milk and cereal beverage with quinoa malt and a method for producing the milk and cereal beverage.The milk and cereal beverage comprises, by weight, 70-80% of quinoa malt primary pulp, 6-8% of xylitol, 0.4-0.6% of compound emulsifying stabilizers and the balance purified water.The method includes germinating quinoa to obtain the fresh quinoa malt, cleaning and grinding the fresh quinoa malt to obtain thick liquid, and homogenizing and centrifugally separating the thick liquid to obtain the quinoa malt primary pulp; mixing the quinoa malt primary pulp, the xylitol, the compound emulsifying stabilizers and the purified water with one another to obtain the milk and cereal beverage by means of preparation.The milk and cereal beverage and the method have the advantages that the content of proteins in the detected milk and cereal beverage is higher than or equal to 1.5%, and the content of total flavonoid in the detected milk and cereal beverage is higher than or equal to 15 mg / 100 mL; the milk and cereal beverage is white, has unique flavor, contains bioactive substances such as the total flavonoid and is free of animal proteins or cholesterol, and accordingly natural, healthcare, compound and low-sugar consumption requirements pursued by people can be completely met.
Owner:SHANXI UNIV
Preparation method of baking type blueberry jam
InactiveCN106213381AImprove high temperature resistanceBeautiful colorFood ingredient as thickening agentFood thermal treatmentSalt waterMildew
The invention discloses a preparation method of baking type blueberry jam. The method comprises the following steps of picking fresh and properly rape blueberry fruits without worm damage, damage, decay or mildew; removing fruit stems of blueberries and surface impurities; flushing by using flowing water; repeatedly scrubbing by hand; soaking the blueberry fruits by brine; after filtering, cleaning by clean water; draining moisture; performing hot boiling color protection on the blueberry fruits by boiling water; adding modified starch, white granulated sugar, citric acid and pectin; then, performing heating concentration and boiling; performing sterilization treatment. The baking type blueberry jam provided by the invention has good high-temperature resistant performance, and can resist baking resistance for more than 20min at the high temperature of 220 DEG C; when the baking type blueberry jam is used as sandwich filling or stuffing, phenomena of collapse, stuffing expansion, moisture loss and the like cannot occur; when the baking type blueberry jam is used for surface decoration, phenomena of surface peeling, dry drapes, air bubble generation and the like cannot occur; the baking intolerance problems that collapse, stuffing expansion, moisture loss, peeling, dry drapes, air bubble generation and the like can easily occur during the baking of the conventional jam are solved.
Owner:HUAZHONG AGRI UNIV
Long-guarantee-period pudding and preparation method thereof
ActiveCN103719740ALow costSterilization temperature requirements are lowFood ingredient as clouding agentFood preparationBiotechnologyAcidity regulator
The invention relates to a long-guarantee-period pudding and a preparation method thereof. The pudding comprises the following components by weight percentage: 20-50% of fresh milk or 2.5-6.5% of milk powder, 5-15% of white sugar, 0.005-0.15% of a sweetening agent, 0.25-0.50% of a compound stabilizer A, 0.2-0.4% of a compound stabilizer B, 0.2-0.6% of an acidity regulator and the balance being water. The preparation method of the pudding comprises the following steps: dissolving the compound stabilizer A, the white sugar and the sweetening agent with hot milk, cooling and adding an acid to obtain a material solution; next, heating the material solution and performing hot mixing on the heated material solution with a solution of the compound stabilizer B, and then homogenizing, filling, sterilizing and cooling to prepare the long-guarantee period pudding. The long-guarantee period pudding is lower than the common pudding in material cost; the guarantee period of the long-guarantee period pudding can be 8 months at the normal temperature.
Owner:HEBEI BROS ILONG FOOD TECH LLC
Novel meat paste product preparing method
InactiveCN105394610AIncrease elasticityImprove toughnessFood ingredient as clouding agentFood ingredient as gelling agentGellan gumMyosin
The invention discloses a novel meat paste product preparing method. The method comprises the steps of conducting pretreatment and meat paste preparation with one or more kinds of livestock meat as the raw material, then adding gel prepared from curdlan gum, sodium alga acid, gellan gum and carrageenan, and obtaining a novel meat paste product by means of glutamine transaminase. By adding multiple gel agents to form the gel which reacts with myosin and actomyosin to form a protein gelinite, the elasticity, tenacity and juiciness of the product are controlled, and then the novel elastic, tenacious and juicy meat paste product which tastes strong is produced.
Owner:SICHUAN RENCONGZHONG FOOD CO LTD
Method for preparing novel red bean drink
ActiveCN103948130AResolve flavorFix stability issuesFood ingredient as clouding agentFood preparationNutritive valuesSpecial populations
The invention relates to the technical field of cereal beverage, and particularly relates to a method for preparing novel red bean drink. Red bean pre-cooked liquid processed from red beans is utilized as a raw material, an advanced process and an excellent formula are adopted, and the novel red bean drink is obtained by a series of processes of adding auxiliary materials, blending, homogenizing, sterilizing and the like, so that the flavor and the stability of the red bean drink are achieved. Compared with other cereal beverage, the novel red bean drink has the advantages that good nutritive value and unique flavor of the red bean beverage are highlighted, sugar-free red bean drink and functional beverage can be developed according to special population, and the novel red bean drink has a very high nutritive value.
Owner:QILU UNIV OF TECH
Formulation and preparation method of dietary fiber type inhalable jelly functional drink
InactiveCN105249072AGood acidityIncrease desire to buySugar food ingredientsFood ingredient as thickening agentNutritive valuesFruit juice
The invention provides a formulation and preparation method of a dietary fiber type inhalable jelly functional drink. Every 100 g of the inhalable jelly drink is prepared from, by weight, 46-54 mg of potassium chloride, 23-27 mg of locust bean gum, 148-172 mg of gellan gum, 23-27 mg of xanthan gum, 12-14 g of isomerized sugar F-55, 0.9-1.1 mg of trisodium citrate, 3.4-4.0 g of galactomannan, 132-154 mg of apple juice concentrate, 180-209 mg of citric acid, 185-215 mg of calcium lactate, 98-114 mg of spice, 19-22 mg of emulsifier D-E-H and the balance water. The preparation method includes the steps of preparation of gel and preparation of the inhalable jelly drink. Dietary fibers and jelly are mixed together to prepare the dietary fiber type inhalable jelly functional drink for the first time, the market of the jelly industry is widened, and the deficiency phenomenon of dietary fiber type functional products on the jelly market is avoided. The functional drink has the advantages of being wide in suitable crowds, high in nutritive value and capable of promoting health, and is dietary fiber enhanced functional jelly, a customer takes in the jelly gel and the galactomannan at the same time while water is replenished, and the jelly gel and the galactomannan collaboratively act to jointly exert the special effect of the product.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Strip-shaped mesona jelly
ActiveCN103989038AEasy extractionHigh extraction rateFood ingredient as clouding agentFood preparationCellulosePectin lyase
The invention discloses strip-shaped mesona jelly. The strip-shaped mesona jelly is prepared from the following raw materials by weight percent: 10 to 20 percent of honey, 20 to 30 percent of starch, 0.5 to 1.5 percent of white granulated sugar, 0.02 to 1 percent of a stabilizer and the balance being mesona juice, wherein the preparation method of the mesona juice comprises the following steps: crushing the mesona, boiling the mesona in pure water with the weight being 15 to 20 times that of the mesona, cooling, adding compound enzyme of cellulose, pectinase and pectate lyase, which accounts for 0.35 to 0.45 percent of the weight of the mesona, extracting the mesona for 2h to 4h under the conditions that the temperature is 50 to 60 DEG C and the pH value is 5.0 to 5.8, adding sodium carbonate or potassium carbonate to adjust the pH value to 7.0 to 8.0, boiling the extract for 2h, and filtering the extract solution, wherein the filter liquid is the mesona juice; and uniformly mixing the mesona juice with starch, the white granulated sugar and the stabilizing agent, sterilizing the mixture at a high temperature, cooling the mixture to 40 to 50 DEG C, adding the honey, uniformly mixing the mixture with the honey, cooling the mixture, cutting the mixture into strips of the needed specifications, and calcificating the strips for 1h to 2h by utilizing 0.6 to 1.2 percent of calcium lactate to obtain the strip-shaped mesona jelly finished product. The strip-shaped mesona jelly is tender in taste, good in flexibility, sweet in taste, rich in honey fragrance, and suitable for different people to eat, with high content of active ingredients.
Owner:广西灵山县宇峰保健食品有限公司
Yoghurt pudding stabilizer, yoghurt pudding and preparation method of yoghurt pudding
ActiveCN103564274APrevent protein flocculationPrevent unfavorable phenomena such as freezingFood ingredient as clouding agentFood preparationBiotechnologyCellulose
The invention provides a yoghurt pudding stabilizer, a yoghurt pudding and a preparation method of yoghurt pudding. The yoghurt pudding stabilizer is prepared from the following components in percentage by weight: 20-40 percent of sodium carboxymethylcellulose, 10-30 percent of carrageenan, 10-30 percent of konjak gum, 10-20 percent of potassium citrate, 5-15 percent of sodium citrate, 5-10 percent of modified starch and 5-10 percent of maltodextrin. The yoghurt pudding is prepared by virtue of the yoghurt pudding stabilizer. The invention also provides the yoghurt pudding stabilizer and the preparation method of the yoghurt pudding. By adopting the yoghurt pudding stabilizer, the bad phenomena of the yoghurt pudding that proteins flocculate, gelation can not be finished or the like can be effectively prevented, and uniform state, integral gel shape and moderate elasticity of a product are ensured.
Owner:厦门欧凯科技有限公司
Compound dragon fruit and watermelon beverage and making method thereof
ActiveCN106173683AIncrease appetiteEnhance physical fitnessFood ingredient as clouding agentLoss rateFruit juice
This invention provides a compound dragon fruit and watermelon beverage. The compound dragon fruit and watermelon beverage is made from, by mass, dragon fruit juice, watermelon juice, sugar, citric acid, a stabilizer, sodium ascorbate and distilled water, wherein the total content of the dragon fruit juice and the watermelon juice is 10-50%, the sucrose content is 6-14%, the citric acid content is 0.10-0.30%, the stabilizer content is 0.12-0.20%, and the mass ratio of the dragon fruit juice to the watermelon juice is 4:6. The compound dragon fruit and watermelon beverage has a mellow and full taste, a light fragrance and palatable sweetness and sourness, can be in a uniform state for a long time, contains less sediments and has a good stable effect. The betanin processing derating rate in the beverage is only 13.2%, and the betanin loss rate after three months is only 3.8%.
Owner:海南北纬十八度食品加工有限公司
Natural beverage for preventing fatty liver and production process of natural beverage
InactiveCN103610182AAvoid absorptionReduce heatFood ingredient as clouding agentNatural extract food ingredientsNicotinic AcidsLow cholesterol
The invention discloses a natural beverage for preventing fatty liver and a production process of the natural beverage. The natural beverage is characterized by comprising the following raw materials in parts by weight: 150-200 parts of apple, 60-100 parts of cucumber, 50-80 parts of tomato, 50-80 parts of yacon, 40-60 parts of celery, 40-60 parts of kelp, 30-50 parts of fig, 30-50 parts of prepared polygonum multiflorum and 30-50 parts of semen cassiae. The beverage is a novel beverage developed aiming at the physical characteristics of fatty liver patients, is suitable for long-term drinking, has the characteristics of low sugar, low heat and low cholesterol, is enriched in vitamins B1, B2 and C, carotene, proteins, malic acid, citric acid, formic acid, nicotinic acid and trace elements such as calcium, magnesium, iron, zinc, potassium and selenium, can inhibit absorption of cholesterol, calm the liver and reduce blood pressure, condition the blood, reduce blood sugar, blood fat and cholesterol and prevent and treat hypertension and diabetes, has an obvious health-care effect on heart and cerebral vascular diseases of the old and is suitable for fatty liver, obesity and the crowd suffering from hypertension, hyperglycemia and hyperlipidemia.
Owner:大连润扬科技发展有限公司
Chuzhou chrysanthemum petal suspension beverage containing galacto-oligosaccharides and preparation method thereof
ActiveCN105167092ASweet tasteImprove functionalityFood ingredient as clouding agentNatural extract food ingredientsAcute hyperglycaemiaAdditive ingredient
The invention discloses a Chuzhou chrysanthemum petal suspension beverage containing galacto-oligosaccharides. A formula of the Chuzhou chrysanthemum petal suspension beverage comprises deionized water, Chuzhou chrysanthemum leaching solutions, Chuzhou chrysanthemum petals, the galacto-oligosaccharides, honey, citric acid and a suspension stabilizer; the suspension stabilizer is prepared from gellan gum, calcium lactate and sodium citrate; the Chuzhou chrysanthemum petals are in a suspension state in the liquid beverage. According to the Chuzhou chrysanthemum petal suspension beverage containing the galacto-oligosaccharides and a preparation method thereof, the compound functional beverage which has the advantages of being low in sugar, fresh and cool in mouthfeel, attractive in appearance and capable of clearing heat and loosening the bowels to relieve constipation is developed by taking the Chuzhou chrysanthemum petals, the galacto-oligosaccharides and the honey as the main raw materials and scientifically matching the three components for the problems that in existing varieties of beverages are generally high in sugar content, not beneficial for digestive system balance if the beverage is drunk for a long term and capable of inducing human health hazards such as hyperglycemia.
Owner:CHUZHOU UNIV
Original-flavor cassava juice and preparation method thereof
InactiveCN103689709AImprove securityEfficient removalFood ingredient as clouding agentFood additiveFood flavor
The invention discloses an original-flavor cassava juice and a preparation method thereof. The preparation method comprises the following steps: cleaning; peeling and slicing; primary preheating; mashing; sieving; batching; secondary preheating; grinding; ternary preheating; homogenization; degassing; sterilization; filling; etc. According to the invention, preheating is carried out a plurality of times so as to remove hydrocyanic acid, gelatinization of amylopectin is realized, a relatively stable suspension system is formed, usage of a plurality of food additives is avoided, original cassava flavor and nutrients are preserved, and the method is simple and reliable to operate, guarantees stability of the juice, enables the juice to reach industrial standards for green food--fruit and vegetable juice beverages in China and improves the commodity value of edible cassava.
Owner:TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
Black fungus beverage and preparation method thereof
ActiveCN103907984ARefreshing tasteRich flavorFood ingredient as clouding agentNatural extract food ingredientsBiotechnologyTremella
The invention discloses a preparation method for a black fungus beverage to overcome a plurality of problems like poor stability, a great addition amount of a stabilizing agent or thickening agent, incomplete nutrients and poor taste of conventional black fungus beverages. Synergism between adsorptivity of black fungus and substances like tremella and donkey-hide gelatin endows the black fungus beverage with abundant nutrients, agreeable sensory quality and excellent stability, and the addition amount of a stabilizing agent or thickening agent in conventional beverages is substantially reduced; with further assistance of a stabilizing agent of a specific proportion, the black fungus beverage has better quality. It is found by accident that rich flavor can be obtained after extraction, natural cooling to 35 to 38 DEG C and maintenance at the temperature for 2 to 3 h which are carried out successively, and unexpected technical effects are achieved.
Owner:迟玉杰
Yellow bean and grain composite breakfast drink and preparation method thereof
ActiveCN103637094AExtended shelf lifeEasy to eatFood thermal treatmentFood ingredient as clouding agentSugarFood products
Owner:晋城市伊健食品股份有限公司 +1
Composite fishbone hormone chewable tablet and preparation method thereof
InactiveCN102823864AStable in natureReduce volumeFood ingredient as clouding agentFood shapingFish FlavorAllergy
Owner:SHANDONG CHANGHUA IND DEV
Composite functional type flos chrysanthemi bee pollen suspension beverage containing galacto oligosaccharides and preparation method of composite functional type flos chrysanthemi bee pollen suspension beverage
ActiveCN105285617AAesthetically pleasingReduced stabilityFood ingredient as clouding agentFood shapingAdditive ingredientFlos chrysanthemi
The invention relates to a composite functional type flos chrysanthemi bee pollen suspension beverage containing galacto oligosaccharides. The formula of the composite functional type flos chrysanthemi bee pollen suspension beverage comprises deionized water, bee pollen granules, cane sugar, galacto oligosaccharides, honey, citric acid, a suspension stabilizing agent and edible essence, wherein the suspension stabilizing agent comprises gellan gum, calcium lactate and sodium citrate. In order to solve the problems that the sugar content of conventional varieties of beverages is generally high, so that if people drink the conventional beverages for a long term, the balance of the digestive system of people can be destroyed, and a hidden danger to the health of human bodies, such as constipation, is caused, the products of the composite functional type flos chrysanthemi bee pollen suspension beverage disclosed by the invention are developed; flos chrysanthemi bee pollen which is the special local product in the Chuzhou region, the galacto oligosaccharides and the honey are used as main raw materials, and the three kinds of ingredients are scientifically matched, so that the composite functional type beverage is low in sugar, refreshing in mouth feel and artistic in appearance and has the efficacy of preventing the constipation.
Owner:CHUZHOU UNIV
Medlar plant functional beverage
InactiveCN103892389AWide range of usesGood effectFood ingredient as clouding agentNatural extract food ingredientsSodium ascorbateHigh pressure
The invention provides a medlar plant functional beverage which is a new plant functional beverage by taking the medlar as a main raw material and taking water, white granulated sugar, sodium carboxymethyl cellulose, xanthan gum, agar, citric acid, sodium citrate, D-sodium ascorbate, ethyl maltol and eatable medlar essence as auxiliary materials. The medlar plant functional beverage is prepared by grinding the medlar to be paste, mixing, pasteurizing, emulsifying, instantly sterilizing at high temperature, homogenizing under high pressure, thermally filling, and cooling. The medlar plant functional beverage can provide the water, sugar, protein, vitamin, various mineral substances, amino acid and medlar acid, has the functions of non-specific immunity, blood glucose reduction, liver protection, fatty liver prevention, appetite whetting and phosphorus digestive absorption facilitation, facilitates a hematopoietic function, and can moisten the lung and promote the secretion of saliva, relieve the cough, regulate the middle warmer and tonify the lung, release the liver qi, nourish the yin, season, remove the ozostomia and detoxify the bittern poison; the medlar-containing plant functional beverage has the characteristics that the raw materials are natural or are extracted from natural plants, the mouthfeel is good, the appetite can be whetted, the nutrition is abundant and the functionality is strong.
Owner:河南麒丰饮品股份有限公司
Preparation method of Pickering emulsion gel with synergistically stable alcohol soluble protein, amino acid or/and polysaccharide
PendingCN112370419ASolve the shortcomings of the preparation processSimple production processCosmetic preparationsFood ingredient as clouding agentAlcoholGlycan
The invention belongs to the technical field of Pickering emulsion, and relates to a preparation method of Pickering emulsion gel with synergistically stable alcohol soluble protein, amino acid or / andpolysaccharide. The preparation method includes the following steps: preparing an alcohol-soluble protein nanoparticle dispersion solution and an amino acid and / or konjac glucomannan aqueous solution, adding equal volume of the alcohol-soluble protein nanoparticle dispersion solution into the amino acid and / or konjac glucomannan aqueous solution, performing complete reaction through stirring, andobtaining different binary and ternary composite colloidal particle dispersion solutions; and taking the different colloidal particle dispersion solutions as aqueous phases, performing mixing and homogenizing after adding oil phase, and obtaining the Pickering emulsion gel. The obtained Pickering emulsion is good in stability and green and healthy in used material, and has biocompatibility and biodegradability; and through the addition of the amino acid and konjac glucomannan, the effect of active components can be given to the Pickering emulsion, so that the application values of the emulsion can be enhanced.
Owner:JIANGSU UNIV
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