171results about "Food ingredient as clouding agent" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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%.

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.

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.

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.

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.

The invention belongs to the technical field of food and particularly relates to yellow bean and grain composite breakfast drink and a preparation method thereof. The preparation method comprises the steps of smashing soybeans, oats, yellow corns, millets, white granulated sugar, a stabilizer and water as raw materials, emulsifying in an emulsifying machine, homogenizing, sterilizing, cooling and filling. The drink disclosed by the invention has the advantages of long shelf life, easiness in carry, open drinking, convenience in eating, nutrition and health care and the like.

The invention discloses a composite fishbone hormone chewable tablet which comprises the following preparation raw materials, i.e. a bonding agent and a flavoring agent and is characterized by further comprising the following raw materials in parts by weight: 1 part of fishbone hormone, 10-20 parts of fish protein powder, 40-60 parts of pineapple peel and 40-60 parts of Chinese yam. A preparation method of the composite fishbone hormone chewable tablet comprises the following steps of: (1) taking the pineapple peel and the Chinese yam, adding water which is 3 times the pineapple peel and the Chinese yam in volume and decocting for two times, controlling the decocting time to be 2 hours every time, combining decoction, filtering and concentrating a filtrate into a thick extract under reduced pressure, wherein the relative density is 1.30-1.35 (60 DEG C); and (2) adding the fishbone hormone and the fish protein powder into the thick extract obtained in the step (1) at a temperature of lower than 30 DEG C, uniformly mixing, sieving by using a sieve with 20 meshes, pelletizing and granulating, obtaining a dry particle and tabletting. Compared with the prior art, the chewable tablet prepared by the method has the advantages of mellow fish flavor, rich nutrition and uneasiness in allergy initiation and can be saved for 3-4 years after being sterilized and packaged.

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.

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.