1489results about "Sweetmeats" patented technology

The invention provides an intelligent candy casting molding and demolding system, and relates to candy production equipment, the system comprises a casting station, a cooling curing station, a demolding station, an outer support, a mold bearing and conveying structure, a control module and a plurality of mold structures; the mold structures are evenly distributed on the mold bearing and conveying structure and driven by the mold bearing and conveying structure to sequentially pass through all stations, each mold structure comprises a mold body and a bearing sliding base structure, and the mold body is provided with a forming cavity and a jacking gas injection assembly. When the bearing sliding seat structure moves to a pouring station, triggering induction and feeding back to the control module, and the control module synchronously controls the mold bearing conveying structure to start and stop, pouring of the pouring module and operation of the air blowing and cold curing equipment; and the demolding action unit is in contact with the jacking gas injection assembly to inject demolding gas flow and cause vibration, so that the sugar body is automatically demolded. The full-process automatic and intelligent control of pouring, cooling solidification and demolding is achieved, and the production efficiency and the product consistency are improved.

The invention relates to a white tomato fermentation extract and a whitening tablet candy containing the white tomato fermentation extract. The white tomato fermentation extract is prepared by the following steps: mixing fresh white tomatoes with pleurotus citrinopileatus powder to prepare a fermentation raw material; inoculating saccharomycetes into the fermentation raw material to obtain a fermentation product; and drying the fermentation product to obtain the white tomato fermentation extract. The white tomato fermentation extract prepared by the preparation method disclosed by the invention has relatively good stability and is not easy to decompose in air and under strong light irradiation, so that the white tomato fermentation extract is relatively easy to store and transport, the antioxidant efficiency is not easy to reduce when the white tomato fermentation extract is used for preparing whitening products, and the prepared whitening tabletted candies containing the white tomatoes have relatively high antioxidant effects and can be used for preparing the whitening tabletted candies containing the white tomatoes. The whitening mask can be used for removing oxygen free radicals and inhibiting the formation of tyrosinase, and is an excellent whitening product.

The application discloses a processing method of gel candies, and belongs to the technical field of gel candies. The method comprises a control unit with multiple independent pouring units, each pouring unit comprising a pouring head and a temperature control module, and the following steps are performed: S1: initial sensing and parameter setting; S2: a staged dynamic pouring step; S201: a starting stage, in which pouring is started at P0 and the F0, and lasts for a predetermined starting time Δt1; S202: a stable stage, in which after Δt1 ends, a control mode based on real-time viscosity feedback is switched to, the heating power is adjusted to maintain the real-time viscosity μ of the material in a target range [μ min , μ max ], and pouring is performed at a basic pump pressure F base . Through the staged dynamic control, the application realizes the precision and high efficiency of the gel candy pouring process.

The application discloses a bone health tablet candy rich in marine peptide calcium chelate and a preparation method thereof, and belongs to the technical field of polypeptides, wherein the calcium chelate peptide provided by the application has an amino acid sequence as shown in SEQ ID No.1, and the specific sequence is GETGPA (F21-1), and the calcium binding capacity of the calcium chelate peptide is 4.72±1.06 μg / mg. The bone health tablet candy provided by the application has good calcium absorption promoting activity. The results of a mouse experiment show that the bone health tablet candy does not cause adverse effects on the growth of mice, can reverse high bone conversion caused by osteoporosis, improves the bone biomechanical properties of osteoporotic mice, and thus achieves the effect of enhancing bone density.

The invention relates to the technical field of microorganisms, in particular to bifidobacterium bifidum BGLP1 capable of regulating sugar digestion and producing GLP-1 at high yield and application of the bifidobacterium bifidum BGLP1. The preservation number of the bifidobacterium bifidum BGLP1 is CGMCC (China General Microbiological Culture Collection Center) No.35718, and the bifidobacterium bifidum BGLP1 can be used for preparing the feed additive. The strain has the capability of inhibiting alpha-glucosidase and alpha-amylase; sTC-1 cells are stimulated to secrete GLP-1, and the blood glucose reducing pathway capacity of the intestinal tract is activated; the activity of pancreatic lipase is obviously inhibited, and the dietary fat absorption capability can be effectively reduced; redundant cane sugar is converted into exopolysaccharide, so that the probiotic function capability is improved; the capability of converting white fat into brown fat is promoted; macrophages are activated, and the body immune function is improved. In addition, the bifidobacterium bifidum BGLP1 also has relatively strong intestinal colonization ability, has good tolerance in artificial gastric juice and artificial intestinal juice, and can smoothly reach the intestinal tract of a human body.

The invention relates to the technical field of preparation of marine bioactive substances and functional foods, in particular to oyster peptide and application thereof in preparation of products for improving alcoholic liver injury. According to the invention, oyster peptide raw materials rich in natural taurine are adopted, scientific formula design and natural plant alcohol effect dispelling and liver protecting components are adopted, and adverse reactions after drinking, such as hangover, fatigue and alcoholic liver injury, are effectively relieved; according to the oyster peptide tabletted candy formula with the functions of dispelling the effects of alcohol and protecting the liver, provided by the invention, functional components all meet design requirements through detection.

The invention relates to composition of urolithins comprising urolithins and pectin and formulations of urolithins, specifically chewable formulations, comprising urolithins and a gelling agent. The invention further comprises compositions and chewable formulations comprising urolithins in combination with other active ingredients and processes for the preparation of such compositions and formulations. The invention further comprises methods of using such compositions and formulations in the treatment of conditions and diseases and for the promotion of health and performance, such in the improving muscle function.

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention provides a composition for delaying senescence by activating telomerase activity. The composition is prepared from the following raw materials in parts by weight: 12.5 parts of wheat germ concentrated powder, 0.25 to 5 parts of ergothioneine, 0.25 to 5 parts of pyrroloquinoline quinone disodium salt and 0.25 to 5 parts of alpha-ketoglutaric acid. The invention further provides a preparation method and application of the composition for delaying senescence by activating telomerase activity. Through the synergistic effect of the ergothioneine and the pyrroloquinoline quinone disodium salt, the telomerase activity can be activated, the telomerase expression can be improved, the telomere length can be maintained, and the effect of delaying senescence can be achieved, so that the functional metabolism of a human body can be promoted, and the health state of the body can be improved; through the synergistic effect of the wheat germ concentrated powder and alpha-ketoglutaric acid, cell aging can be delayed; through the multi-target synergistic effect of'telomerase activation + mitochondrial repair + autophagy enhancement ', the anti-aging effect is delayed, the metabolic capability is high, the anti-aging effect is good, and safety and high efficiency are achieved; belongs to the technical field of food and health care product processing.

The utility model discloses a small soft sweet sandwich integrated casting machine which comprises a conveying mechanism, a machine table, a casting device and at least two hoppers, the conveying mechanism is assembled on the machine table and used for conveying molds, and all the hoppers and the casting device are installed on the machine table and located above a conveying belt. Each hopper is used for storing different materials, the pouring device comprises at least one sandwich pouring nozzle and a plurality of quantitative feeding assemblies corresponding to the hoppers, the sandwich pouring nozzles communicate with the quantitative feeding assemblies, and the quantitative feeding assemblies quantitatively extract the materials in the corresponding hoppers and push the materials into the sandwich pouring nozzles to be discharged; under the cooperative work of the unique quantitative feeding assembly and the sandwich pouring nozzle, synchronous injection molding of core materials and skin materials is achieved, the production efficiency is remarkably improved, it is ensured that the overall structure of soft sweets is tighter, the appearance quality of products is improved, the taste and stability of the products are improved, and the soft sweets are more competitive in the market.

The invention particularly relates to a ginseng peptide with anti-aging activity and a preparation method and application thereof, and belongs to the technical field of bioactive peptides. The method comprises the following steps: by taking ginseng fibrous roots, ginseng leaves and other by-products as raw materials, carrying out weak acid ultrasonic pretreatment, loading natural anti-aging active components, carrying out low-temperature high-pressure homogenization and airflow crushing synergistic treatment, carrying out double-stage composite enzymolysis, clarifying with an alternating electric field ceramic membrane, carrying out five-stage series ultrafiltration classification, carrying out four-stage filter element sterilization, freeze-drying and the like in sequence. The high-purity ginseng peptide is prepared. The total nitrogen content of the prepared ginseng peptide is larger than or equal to 14.8%, the proportion of a target peptide fragment is larger than or equal to 97.2%, the yield is larger than or equal to 18.5%, and the ginseng peptide has good antioxidant and anti-aging activity and can be used for development of functional food and skin care products. The method is low in cost, high in resource utilization rate and green and efficient in process, and the product purity and activity are remarkably superior to those of a traditional method.

The invention provides application of lactobacillus rhamnosus GOLDGUT-M520 or a composition of the lactobacillus rhamnosus GOLDGUT-M520 in preparation of a product for enhancing the immunity of an organism. The lactobacillus rhamnosus GOLDGUT-M520 has the function of enhancing the immunity in both a viable form and an inactivated form of the lactobacillus rhamnosus GOLDGUT-M520. The lactobacillus rhamnosus GOLDGUT-M520 has a good antibacterial capability on escherichia coli and staphylococcus aureus which are pathogenic to intestinal tracts, and is beneficial to enhancing a chemical barrier in an innate immune barrier; the strain can improve the phagocytic activity of macrophages and enhance the innate immune response; the strain can improve the T cell proportion, the B cell proportion and the immune globulin level in mesenteric lymph nodes of immunocompromised mice, and can enhance adaptive immune response. The lactobacillus rhamnosus GOLDGUT-M520 can comprehensively play a role in enhancing immunity, and meanwhile, the inherent immune barrier, the inherent immune response and the adaptive immune response are enhanced.

The invention discloses an anti-hardening protein bar suitable for cold conditions and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of texture hardening and mouthfeel deterioration caused by aggregation and crosslinking of protein molecules in the existing protein bar under a cold condition, the invention provides a method for organically combining specific plant proteins (soybean protein, quinoa protein, winter rapeseed protein and pea protein) rich in antifreeze peptide with antifreeze polysaccharide; the protein bar which can effectively resist hardening and keep good texture and nutritional characteristics in a cold environment is prepared through the processes of extrusion puffing, precise mixing, forming and the like, so that the application of the product in the fields of exercise and fitness, outdoor exploration, emergency storage and the like is expanded, and the market competitiveness of the protein bar is enhanced.

The invention provides a liver-protecting and hangover-alleviating composition. The liver-protecting and hangover-alleviating composition is prepared from a radix puerariae extract, a semen hoveniae extract, a fructus lycii extract, a mulberry extract, a lucid ganoderma extract, ginseng peptide, a rhizoma curcumae longae extract, a poria cocos extract, a wrinkled gianthyssop herb extract and a herba menthae extract. The invention further provides anti-alcohol and liver-protecting food, health-care food and medicines containing the composition, such as a solid beverage, a liquid beverage and the like. The composition provided by the invention is prepared by compatibility of pure natural components according to the theory of traditional Chinese medicine, and can effectively promote alcohol metabolism, prevent formation of alcoholic fatty liver and promote repair and growth of hepatocytes to a certain extent. The composition and the beverage containing the composition provided by the invention have remarkable effects of dispelling the effects of alcohol and protecting the liver, have wide market requirements, and have important market value and development prospects.

The invention relates to application of a fish maw and colla corii asini composition in preparation of anti-aging products, and belongs to the technical field of health-care products. The mass ratio of the fish maw to the colla corii asini in the fish maw and colla corii asini composition is (1-2): 1, and the colla corii asini is Dongshan colla corii asini powder. The fish maw and colla corii asini composition has the advantages that the anti-oxidation level, the collagen metabolism level and the cell function level are mutually cooperated, the anti-oxidation capability is obviously improved, the dermis layer is delayed to be thinned, the skin elasticity is effectively improved, and the anti-aging effect is achieved.

A cigar-shaped device for air inhalation and oral stimulation, characterized in that the device has an elongated tube (1) with an air channel, at one end of which a sensory end piece (3) is arranged, wherein the sensory end piece has a surface designed for stimulating the lips and / or the oral cavity.

The application provides a method for preparing arosa polypeptide through microbial fermentation and application, which comprises the following steps: step one: taking arosa pomace as raw material, uniformly mixing a plurality of microbial fermentation liquor and arosa pomace, compacting and sealing the mixture in a light-proof sealed bag, fermenting at a temperature of 36 DEG C for 20 days, and obtaining arosa pomace active fermentation liquor; step two: using a high-speed refrigerated centrifuge to perform solid-liquid separation on the arosa pomace active fermentation liquor, and obtaining solid fermentation arosa pomace and fermentation supernatant; step three: using an alkali dissolution and acid precipitation method to extract arosa pomace protein from the solid fermentation arosa pomace; and step four: performing enzymolysis on the arosa pomace protein, and obtaining active peptide. The preparation method of the technical scheme improves the extraction rate of arosa polypeptide and the quality of protein, and provides a formula of arosa polypeptide in tablet candies and oral liquid.

The invention discloses fresh rhizoma gastrodiae preserved fruits and a preparation method thereof. The preparation method comprises the following steps: (1) pretreatment; (2) freeze thawing treatment; (3) steaming with honey; (4) performing ultrahigh-pressure honey processing and sugar permeation treatment; (5) coating treatment; (6) drying at variable temperature; and (7) packaging and sterilizing. According to the method disclosed by the invention, citric acid color protection is combined with coating liquid treatment, so that browning is effectively inhibited, and the color and luster preservation period is prolonged; a freeze-thawing combined ultrahigh pressure honey processing synergistic process is innovatively adopted, so that the sugar soaking time is greatly shortened, the production efficiency is improved, efficient and uniform sugar soaking can be realized, the sugar distribution is uniform, and the taste is better; the variable-temperature drying process reduces loss of heat-sensitive nutritional ingredients (such as gastrodin), the unique flavor of the fresh gastrodia elata is reserved to the maximum extent, and the honey gradually permeates and is fused with the flavor of the gastrodia elata to form a composite flavor, so that the product has both leisure flavor and health value.

A layered edible product includes a core and at least one active layer that is supported by the core. The at least one active layer can include a respective API. The edible product is configured to be placed against a mucosal surface of the oral cavity, which causes the respective API of the at least one active layer to enter the bloodstream through the mucosal surface. The core can be ingested gastrointestinally or can be dissolvable against the mucosal surface or both. The core can include a core API, or optionally the core can be API-free.

To provide a whipped cream having excellent shape retentivity at the time of cutting and also excellent shape retentivity during storage.SOLUTION: A whipped cream containing paste for sweets contains a paste for sweets and whipped cream. The paste for sweets contains oil and fat 5-35 wt.% with an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, starch 3-6 wt.%, saccharide 20-40 wt.%, and water 25-60 wt.% in the total weight of the paste for sweets. The whipped cream has an overrun of 100-160%. In the total weight of the whipped cream containing paste for sweets, the content of the paste for sweets is 5-50 wt.% and the content of the whipped cream is 50-95 wt.%.SELECTED DRAWING: None

The application discloses a kind of acanthopanax acid polysaccharides with intestinal protection function and its preparation method and application, belong to the field of functional food and biotechnology.The acanthopanax acid polysaccharide is by water extraction alcohol precipitation, after impurity removal, through DEAE-52 anion exchange column elution and collection 0.2 mol / L NaCl elution peak, and the uniform component obtained by Sephadex G-100 gel column chromatography purification.Its uronic acid content is 30%-40%, weight average relative molecular weight is 50-100kDa, mainly by glucose, galactose, galacturonic acid and arabinose, infrared spectrum has carboxyl characteristic absorption peak at 1736 cm-1 and 1615 cm-1.Experiments prove that the acanthopanax acid polysaccharide has antioxidant activity and hypoglycemic activity.The acid polysaccharide has protective effect on LPS-induced Caco-2 cell damage, can effectively reduce the secretion of pro-inflammatory factors TNF-α, IL-1β, IL-6, and improve the level of anti-inflammatory factor IL-10.The acanthopanax acid polysaccharide can be prepared into oral liquid, tablet candy, solid beverage and other functional food forms.

The present invention relates to a confectionery product comprising 20% to 70% by weight of a sweetener; and 20% to 70% by weight of a plant-based fat phase; wherein the plant-based fat phase has from 1.0% to 10.0% by weight of total lauric acid (C12: 0) and myristic acid (C14: 0); and from 20.0% to 70.0% by weight of total palmitic acid (C16: 0) and stearic acid (C18: 0); the percentage of acid is an acid bound as an acyl group in the glyceride of the plant-based fat phase and based on the total weight of C8 to C24 fatty acids; total palmitic acid (C16: 0) and stearic acid (C18: 0) in the second position of the triglycerides, which accounts for at least 1.0% of the percentage of total palmitic acid (C16: 0) and stearic acid (C18: 0) in the triglycerides of the plant-based fat phase (Sn-2 total palmitic acid and stearic acid%); up to 10.0% by weight of a total CN32 triglyceride, CN34 triglyceride, CN36 triglyceride, CN38 triglyceride, and CN40 triglyceride; the plant-based fat phase is based on total triglycerides present in the plant-based fat phase. The invention also relates to a method for preparing said confectionery product.

The invention discloses a composition for resisting altitude stress and improving hypoxia tolerance, and belongs to the field of nutritional health-care food and functional compositions. The composition comprises the following components in parts by mass: 20-60 parts of beet root powder, 10-50 parts of cordyceps militaris powder, 5-40 parts of astragalus membranaceus powder, 0.5-5 parts of ginseng powder and 1-10 parts of Chinese wolfberry fruit powder. The composition can be prepared into foodstuffs such as soft sweets, tablets, powder, drinks, capsules and the like or other nutritional supplement forms, so that the problems of single effect, indefinite action mechanism and poor compliance of the existing product are solved, and multi-target regulation of hematopoiesis enhancement, energy metabolism improvement, oxidative stress inhibition and circulation improvement is realized.

A method of forming a jelly confectionery product includes providing a jelly confectionery material having a first percent solids to a first moisture removal system, removing moisture from the jelly confectionery material having the first percent solids in the first moisture removal system to form a jelly confectionery material having a second percent solids, depositing the jelly confectionery material having the second percent solids into at least one mold, and removing moisture from the jelly confectionery material having the second percent solids in a second moisture removal system to form a jelly confectionery material having a third percent solids.

A multiuse stick, which may be used as a popsicle stick and reused for lighting and / or entertainment, e.g., as a toy and / or component thereof. The multiuse stick may be made of light conducting material and / or include a light guide. Light may be supplied by a LED and / or batteries. The LED and / or batteries may be internal or external to the popsicle stick. The multiuse stick may be configured for use as a toy and / or part thereof. The multiuse stick may be configured for use as a light and / or a wearable ornament. The multiuse stick may be used in the manufacture homemade popsicles and / or commercially produced popsicles. Components of the system may be sold separately and / or together, e.g., as a kit, as a unit, etc.

This food product contains a white chocolate dough, dry fruit, and cereal. The total content of the dry fruit plus the cereal in the food product is at least 35 mass%. The mass ratio of the dry fruit and the cereal (dry fruit : cereal) is 1.0 : 9.0 to 8.0 : 2.0. The water activity of the food product is no greater than 0.45.

The invention discloses a method for embrittling fresh coconut pulp, and relates to the technical field of food processing, and the method comprises the following specific steps: firstly, selecting fresh or frozen coconut pulp without deterioration and peculiar smell, and dicing (unfreezing before freezing) for later use; carrying out segmented color protection by using VC solutions with different concentrations, washing and draining; then carrying out blanching treatment, fishing out, cooling and draining; immersing the cooled coconut meat blocks into a sugar-salt mixed solution for sugar infusion for seasoning and dehydration, and treating at normal pressure or under the assistance of high pressure or ultrasonic waves; and finally, performing freeze drying under specific conditions, performing secondary drying until the moisture reaches the standard, performing cooling to room temperature, and performing bagging so as to obtain a finished product. Through a complete process, efficient and high-quality embrittlement of coconut pulp, VC color protection for inhibiting discoloration, blanching sterilization, salt and sugar permeation for promoting flavor permeation, and synergetic drying for retaining nutrition and flavor are realized; meanwhile, all links are precisely coordinated, the product quality and the production stability are improved, and the high-quality fresh coconut crisp blocks are provided for consumers.