359results about "Food ingredient as pH modification agent" patented technology

Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

The present invention provides a gel beverage composition for comprehensive nutritional supplementation, having balanced nutrients, refreshing taste, a low pH, a soft gel form suitable for drinking/eating and the ability to retain its gel form for a long period of time. The composition is a gel which has a pH ranging from 3-4 and contains 5-20% by weight of saccharide, 0.1-5% by weight of fat, 2.5-6% by weight of protein material which does not coagulate at pH 3-4, 0.2-3% by weight of citric acid, 0.2-1.5% by weight of at least one acid component selected from the group consisting of ascorbic acid, tartaric acid, succinic acid, malic acid, gluconic acid, phosphoric acid, phytic acid, lactic acid and trisodium citrate, 0.01-0.5% by weight of an emulsifying agent, 0.1-1% by weight of agar and 65-90% by weight of water.

Beverage products and methods for making the same are disclosed. The beverage products comprise a non-nutritive sweetener comprising rebaudioside A and at least one of tagatose, and erythritol, and an acidulant comprising lactic, tartaric, and citric acids.

Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole/liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Lo Han Guo (LHG) juice concentrate is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and LHG juice concentrate are provided. In addition, a method for including LHG juice concentrate in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.

The invention discloses lactobacillus plantarum CQ02-108 and application thereof to preparation of fermented sausages. The lactobacillus plantarum CQ02-108 is preserved in China General Microbiological Culture Collection Center (CGMCC) on July 17, 2018; and the preservation number is CGMCC No. 16121. The lactobacillus plantarum CQ02-108 can be used for producing proteinase and rapidly producing acid, does not cause viscosity, produce gas, produce biological amine, produce H2O2, produce H2S and produce pigments, and also has the advantages of high-salt concentration tolerance, high acidity tolerance, inhibition of growth of escherichia coli and staphylococcus aureus, bile salt resistance and gastric juice tolerance. When the lactobacillus plantarum CQ02-108 is used for fermenting the sausages, the quantity of viable bacteria of lactic acid bacteria in the fermented sausages can be remarkably improved and the pH (Potential of Hydrogen) value of the sausages is reduced; and the growth ofharmful bacteria is inhibited and the quality of the fermented sausages can be remarkably improved.

A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour-water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry.

Beverage products are provided which include at least one steviol glycoside (e.g., rebaudioside A) erythritol, and an acid component. The beverage product has a titratable acidity in the range of, e.g., about 9 to about 11, and about 8.75 to about 10.25. The beverage product has a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio to increase sweetness and to reduce tartness and bitterness of beverages made with natural sweeteners.

A method for making a nutritional and medicinal citrus-based cream that is all-natural and highly stable includes the steps of grinding citrus peel into a puree consistency and adding water to the ground citrus peel to form a mixture. The mixture is then pH adjusted to a value in a range of 1.5-4.0. The pH-adjusted mixture is heated at a predetermined temperature for a predetermined time period to achieve a gradual extraction of unwanted compounds such as water-soluble pectins, and the heated mixture is filtered. Water is then added to a filtrate from the filtering step to form a mixture, which is filtered to achieve a cream having a desired consistency. The invention is also intended to encompass the cream composition made by the described method.

The invention discloses a preparation method of multi-layer coated probiotic microcapsules. The preparation method comprises the steps of coating probiotics before microencapsulation and coating afterfermentation, so as to prepare the multi-layer composite coated probiotic microcapsules. The preparation method disclosed by the invention plays a great role in maintaining the survival and stabilityof the probiotic preparation. In addition, the preparation method disclosed by the invention can more conveniently realize large-scale production of probiotic microencapsulated products, and is suitable for preparing probiotic microcapsules in multiple fields of feeds, foods, medicines and the like.

A sodium-free or low-sodium seasoning composition, comprising an acidulant selected from the group consisting of citric acid, tartaric acid, fumaric acid, lactic acid and mixtures thereof; a potassium salt; a calcium salt; a magnesium salt; and rice flour.

The invention belongs to the field of food fermentation, and proposes a fermented yellow serofluid beverage rich in aglycone isoflavones. The beverage comprises a tofu yellow serofluid fermentation product, wherein the content of aglycone isoflavones in the fermented yellow serofluid beverage is 10-200 [mu]g*mL<-1>, and the aglycone isoflavones include daidzein and genistein. The invention also provides a preparation method of the fermented yellow serofluid beverage. The beneficial technical effects of the invention are as follows: probiotics with high isoflavone conversion efficiency are screened, and the glycoside isoflavones in the fermentation product are converted to the aglycon isoflavones to the greatest extent. The bioavailability of soy isoflavones in the yellow serofluid is improved, and flavoring agents and juice are added after the probiotic fermentation is completed so as not only to obtain the aglycone isoflavones to the greatest extent, but also to increase the rich nutrients in the juice. The fruit fragrance and the bean fragrance complement each other, and the beverage is mild and gentle in mouth fell and balanced and uniform in nutrients. The method provides a newmodel for developing functional beverages by using yellow serofluid.

The invention discloses a processing method of a fish sauce. The processing method comprises the following steps: with leftovers obtained after fishes are processed as a raw material, adding finished koji for fermenting, adding a protein solution prepared from spleens of the marine fishes, fermenting for a period of time with heat preservation, removing grease on the surface of a fish sauce which is matured after the fermentation, sterilizing, and removing impurities, thereby obtaining the fish sauce. According to the processing method, by using the leftovers obtained after the fishes are processed as the raw material, the cost can be reduced. By adding the koji and neutral protease, the fermentation time of the fish sauce can be shortened. According to the processing method, the leftovers are fermented in the presence of the finished koji at a low temperature, so that rotten materials can be prevented in a fermentation process, and the flavor of the product is improved; through degreasing treatment after fermentation, the quality of the fish sauce is improved.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

The invention provides a method for improving the stability of blueberry anthocyanin. According to the method, the blueberry anthocyanin purified by virtue of ADS-750 macroporous resin is taken as a raw material and is added with 10% preheated cow milk protein drying powder to form an anthocyanin stabilizer, so that the stability of the blueberry anthocyanin is improved in the processing and production processes; and citric acid is added to adjust the pH value so as to enable proteins to reach an isoelectric point, so that the proteins can play a role of a relatively good stabilizer. The cow milk protein drying powder is prepared by virtue of a low-temperature freeze drying method, and casein with the highest content in the cow milk protein drying powder can be taken as the anthocyanin stabilizer, has a special structure and is used for usually coating small molecule substances, so that the problem that anthocyanin in a traditional blueberry product is poor in stability in the processing and storage processes can be effectively solved; meanwhile, by adding cow milk protein, the nutrition of the blueberry product is greatly increased; and besides, by utilizing a non-thermal processing technique, the binding of the blueberry anthocyanin and the casein is relatively tight, the effects of killing bacteria and prolonging the guarantee period of the blueberry product can be achieved, and the operation process is safe, sanitary, simple, low in energy consumption and pollution-free.

The invention provides high-emulsification-performance yolk powder liable to be dispersed and a preparation method thereof, and solves the problems of bad dispersivity, low emulsification performanceand the like of yolk powder prepared by the prior art. The preparation method of the high-emulsification-performance yolk powder liable to be dispersed roughly comprises the following steps: (a) performing pulse-type ultrasound treatment on yolk liquid; (b) adjusting pH value of the yolk liquid, and carrying out low-temperature enzymatic hydrolysis treatment by using phospholipases; (c) adding a drying aid and an antioxidant, and carrying out homogenization and ultrasonic emulsification treatment; (d) carrying out dynamic high-voltage pulsed electric field sterilization treatment; and (e) carrying out granulation by performing low-temperature spray-drying so as to obtain the high-emulsification-performance yolk powder liable to be dispersed. The preparation method of the high-emulsification-performance yolk powder liable to be dispersed integrates the pulse-type ultrasound treatment technology, the low-temperature enzymatic hydrolysis technology and the ultrasonic ultrasonic emulsification technology in combination with the dynamic high-voltage pulsed electric field sterilization treatment and the low-temperature spray-drying treatment; namely, low-temperature treatment is adoptedfor the whole processes, and thus, stable structure of the yolk liquid is maintained to the maximum extent. Compared with common yolk powder, emulsification activity of the yolk powder prepared by applying the technical means is improved by about 33%; and emulsification stability of the yolk powder is 4 times of the emulsification stability of the common yolk powder. Moreover, the yolk powder alsohas good dispersibility.

The present invention proposes an aqueous pectin solution comprising Ca-reactive low-methoxylated-amidated fruit having a degree of methoxylation of 5% to 25% and a degree of amidation of 10% to 30%. Glue, the aqueous pectin solution has a calcium concentration of 9ppm or less, the viscosity of the aqueous pectin solution at 25°C is 1 to 30mPa.s, 100mL of the aqueous pectin solution contains 10mmol/L of calcium chloride, and 0.2mol/L of sodium citrate. The mixed solution of 200 mL of calcium/sodium aqueous solution in 1 L has a stable gel viscosity of 700-10000 mPa.S at 25° C., and the stable gel formation time is less than 3 minutes. In addition to all the advantages of the original pectin solution, the pectin solution also has higher calcium reactivity, higher anti-ionic strength damage, and more importantly, shorter reaction time and higher safety.

The invention provides astaxanthin jellies and a preparation method thereof. The method comprises the following steps: uniformly mixing a sweetening agent and a gelatinizing agent; adding water, agitating and heating to 95 DEG C for dissolving; cooling to 60 DEG C and adding astaxanthin and compound cyclodextrin according to a mol ratio of 1 to 60 to prepare an astaxanthin/cyclodextrin compound and an acidity regulator; filtering and packaging, and carrying out pasteurization; and finally, cooling and molding. The jellies are prepared by dissolving the astaxanthin into water through a cyclodextrin compounding process; the jellies not only have a natural attractive orange-yellow color, but also have the functional properties of oxidation resistance, tumor resistance and immunity enhancement; the jellies are novel food which has good appearance, taste and nutrition and have a wide market space.