48results about How to "Good flavor release" patented technology

The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one humectant, corn syrup and sugar; heating the blend to above 170° F.; adding a hydrocolloid or emulsifier; and continuing to heat until a solids content of about 80-90 wt. % is obtained. A second component is formed by combining a fat or fat-containing mixture and a flavoring. The first and second component are then mixed at a temperature above the melting point of the fat to form a mixture. The mixture can then be cooled and formed into finished confectionery, which can be used for retail sale, or processed as an ingredient in a confectionery.

The invention relates to a compressed chewing gum tablet including a chewing gum center, the gum center including a compression of gum base granules and chewing gum additives. The chewing gum additives comprise sweeteners and flavors. At least a first part of the gum base granules have granules of flavor incorporated gum base and at least a second part of the gum base granules have granules of conventional gum base.

The invention belongs to the technical field of food processing and preparation and relates to absorbable agar jelly. The absorbable agar jelly comprises the following components by weight percent: 0.001%-30% of sweetener, 0.01%-2.0% of agar, 0.001%-2% of acidity regulator, 0.0001-2% of essence, 0.01%-1.0% of thickening agent, 0.1%-99.9% of fruit and vegetable juice (pulp) or 0.1-50% of fruit and vegetable granules and the balance of water, wherein the sum of the weight percentage of all the components is 100%. When the product is eaten, potential safety hazard does not exist, and the absorbable agar jelly is smooth and unique in taste, good in flavor release and health care function, and beneficial to human health, has an important regulating effect on nutritional imbalance, and is simple in preparation technology, easy to produce and cost-saving, and various nutritional ingredients also can be added into the absorbable agar jelly and used for supplementing nutrient substances needed by a human body.

The invention belongs to the technical field of food processing and relates to a yogurt stabilizer. The weight ratio of various components of the yogurt stabilizer is as follows: sodium carboxymethyl cellulose:starch:agar:edible gum is equal to (10-40):(0.5-60):(0.5-20):(0.1-40), wherein the edible gum is one of pectin, xanthan gum, guar gum or locust bean gum, and the starch comprises modified starch, native starch, cross-linked starch and esterified starch. The preparation process is simple, reliable in principle, good in stability, long in shelf life of products, good in edible safety, smooth in taste and environment-friendly.

The invention belongs to the technical field of food processing and preparation, and relates to a method for preparing suckable agar jelly. The method comprises the following steps of: mixing agar and a sweetener uniformly, adding the mixture into water in an amount which is half of the quantity of the mixture, heating for dissolving to obtain an agar solution, cooling, and pumping the agar solution to a proportioning tank; adding the rest water, an acidity regulator, essence, a thickener and fruit and vegetable juice or fruit and vegetable grains into the proportioning tank respectively, stirring for dissolving, filling the solution into a container for high-temperature sterilization, or filling the solution into a sterile clean container after sterilization to obtain a sterilized suckable agar jelly product; and cooling the sterilized suckable agar jelly product to the room temperature, thus obtaining the suckable agar jelly. The preparation method is simple, facilitates production, and reduces the cost; and various nutrients required by human body can be added.

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 a preparation method of normal-temperature yoghurt containing complete fruit granules. The preparation method comprises the following steps: evenly mixing 90% to 95% pre-sterilized antibiotics-free milk, 4% to 8% of sweetening agent, 1.0% to 1.5% of modified starch and 0.2% to 0.6% of stabilizer in a vacuum material mixing mode, homogenizing and performing pasteurization onhomogenized liquid; adding 0.003% to 0.009% fermenting agent to perform fermentation and performing demulsification and sterilization when acidity reaches 70 to 90 thorner degrees to obtain a yoghurtbase material with a viscosity as 300 to 500cP; mixing 30% to 40% of white granulated sugar, 50% to 60% of mixed berry fruit granules, 0% to 1% of edible essence and 0.5% to 2% of PH modifier to obtain a mixture and storing the mixture under 4 to 10 DEG C, wherein the percents are mass percents of all the ingredients in the mixture; sterilizing and filling to obtain mixed berry fruit granules with a viscosity as 300 to 500cP; setting a mass ratio of the yoghurt base material adding amount to the mixed berry fruit granule adding amount as (9 to 8) to (1 to 2), mixing under a static state at first, then stirring to be mixed under a dynamic state and filling after being mixed. By means of a conveying and mixing mode of the yoghurt, the fruit granules can be evenly distributed in the yoghurt;furthermore, the mixing mode cannot affect system stability and granule completeness of products in the expiration date.

The present invention provides one kind of high swelling agar and its preparation process. The high swelling agar is prepared with agar-agar, long thread moss and / or red algae as material and through boiling in water to dissolve, filtering to obtain the glue liquid, and drying at 120 deg.c and modifying to produce diet fiber type high swelling agar. It may be produced into different shapes, powder, tablet, pill, etc. It has high water absorbing swelling degree, and may reach water absorbing swelling degree of 15.9-16.2 times at 20-60 deg.c and 13.7-15.6 times at 37 deg.c.

A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.

The invention discloses an edible composition, a low glycemic index nutrition powder and a preparation method of the edible composition and the low glycemic index nutrition powder. The edible composition comprises the following components in parts by weight: 10-16 parts of isomaltulose and 4-9 parts of resistant dextrin; isomaltulose and resistant dextrin are adopted for compounding and using under a specific ratio, so that not only the liquidity of the prepared low glycemic index nutrition powder can be obviously improved, the quality uniformity of the nutrition powder is further improved, but also the brewing performance of the nutrition powder is improved, complete dissolving can be realized in a short nutrition powder brewing time period, no caking or precipitating is caused; and in addition, the taste and flavor of the nutrition powder can be improved, the preparation process is simple, and the raw materials are easily available, so that the nutrition powder with low GI, balancednutrition, good fluidity, good reconstituability and good flavor is suitable for patients with diabetes, and is prepared.

The present invention discloses a vitamin sucking jelly beverage and a preparation method thereof. Every 100 g of the sucking jelly beverage comprises the following raw materials in weight ratios: potassium chloride 17-30 mg, sodium chloride 35-50 mg, magnesium chloride 1-3 mg; locust bean gum 40-47 mg, gellan gum 145-180 mg, xanthan gum 40-60mg; isomerized sugar F-5510 15 g; trisodium citrate 10-24 mg, monosodium glutamate 1-3 mg; compound vitamins 55-120 mg, transparent lemon concentrated juice 0.8-1.2 g, vitamin E 1-3 mg, citric acid 110-180 mg; calcium lactate 170-300 mg, spices 110-240 mg, and the balance water. The preparation method includes the step of preparing gels and the step of preparing the sucking jelly beverage; the vitamin sucking jelly beverage overcomes the deficiencies that the existing sucking jelly beverage market lacks the types of sucking jelly beverage supplemented with vitamins and that the sucking jelly beverage is suitable for a narrow population. The vitamin sucking jelly beverage is rich in vitamins, and has various advantages of enhancing body immunity, regulating metabolism, and maintaining physiological stability, being widely adaptive and easy to carry, etc. As soluble dietary fibers, the locust bean gum and the xanthan gum can promote gastrointestinal motility, relieve constipation and have the laxative effect.

The invention discloses an emulsion stabilizer for soymilk beverages and a preparation method of the emulsion stabilizer and relates to plant protein beverages. The emulsion stabilizer comprises, by mass percentage, 10-40% of xanthan gum, 15-40% of sodium carboxymethyl cellulose, 10-40% of mono-, bis-glycerin fatty acid ester, 1-15% of carrageenan, 1-15% of sodium alginate and 5-15% of sodium tripolyphosphate. The preparation method includes: mixing the xanthan gum, the sodium carboxymethyl cellulose, the sodium alginate, the mono-, bis-glycerin fatty acid ester, the carrageenan and the sodiumtripolyphosphate to obtain the emulsion stabilizer. The emulsion stabilizer is used for producing the soymilk beverages, the produced soymilk beverages do not have bleeding, layering and precipitation within the warranty period, and the quality and taste of the soymilk beverages are increased.

The present invention provides reproduced cheese. Every 100 kg of raw materials preparing the reproduced cheese comprise 15-35 kg of natural cheeses, 10-25 kg of milk fat raw materials, 5-15 kg of milk protein raw materials, 0.3-0.8 kg of gelatin, 0.1-0.2 kg of carrageenan, 0.05-0.3 kg of agar, 0.1-0.5 kg of sodium hexametaphosphate, 0.1-0.5 kg of sodium tripolyphosphate, 0.1-0.5 kg of sodium dihydrogen phosphate, 0.1-0.5 kg of sodium citrate and the balanced being water. The content of lactose in the reproduced cheese is 5% or below. The reproduced cheese has smoothness and spreadability comparable to those of the spreaded cheese, and has the property of being non-stickable to packaging film after the cheese is packaged into blocks. The present invention also provides a preparation method of the reproduced cheese.

A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.

The invention relates to a mung bean paste beverage. The mung bean paste beverage is characterized by comprising the following raw materials in parts by weight: 30-70 parts of mung beans, 30-70 parts of white sugar, 50-200 parts of water, 2-6 parts of a compound thickening agent, 0.4-0.7 part of essences, 0.2-0.4 part of isoVc-Na (sodium isoascorbate), 0.01-0.015 part of pigments and 0.02-0.04 part of sodium bicarbonate.; and the mung bean paste beverage further comprises the following raw materials: 5-10 parts of peeled peanut kernels or 5-10 parts of walnut kernels or 5-15 parts of milk powder. A processing technology of the mung bean paste beverage comprises the following steps: Step One, cooking the mung beans; Step Two, pulping the cooked mung beans; Step Three, carrying out homogenizing; Step Four, carrying out first sterilizing; Step Five, adjusting color and aroma; Step Six, carrying out hot filling; and Step Seven, carrying out second sterilizing. The invention has the following advantages: the mung beans are wholly utilized without the need of removing mung bean peels and mung bean residues; and the prepared mung bean paste beverage is high in mung bean content, good in product stability, good in taste, non-sticky to the mouth, and refreshing and sandy in taste.

The invention belongs to the technical field of medicines, and particularly relates to a medicament for treating a snoring disease and an application method thereof. The medicament is prepared from 80-100 g of old leaves of aquilaria sinensis, 2-4 g of natural dryobalanops aromatica, 4-10 g of folium llicis latifoliae, 20 g of processed pinellia tubers, 1 g of artemis sphaerocephala krasch gum and 0.06 g of gellan gum. The medicament is prepared through the steps of baking and frying, boiling, distilling, mixing, adjusting pH value to 4.3 and filling. The medicament is injected into a cavernous body of luffa vegetable sponges to be applied in a gauze mask manner, and the snoring disease and a dry mouth symptom can be rapidly removed.

The invention discloses a preparation method of a saffron crocus extract colorant and a beet root extract colorant and an application thereof, and the preparation method comprises the following steps:a, carrying out ultrasonic water extraction on saffron crocus to obtain a saffron crocus aqueous extract; b, juicing the beet roots; c, respectively filtering the saffron crocus aqueous extract and the beet root juice obtained in the step b, and performing standing; d, respectively encapsulating by using Arabic gum modified starch; e, respectively encapsulating the chitosan; and f, respectively freezing the two obtained solutions at -30 DEG C overnight, and grinding the frozen solutions into powder to obtain the saffron crocus extract colorant and the beet root extract colorant. The preparedcolorant is high in stability, is most stable in coloring when being applied to chewing gum, is good in taste and is easy to store.

The invention discloses a coffee beverage and a preparation method thereof, and belongs to the technical field of food processing. The coffee beverage comprises the following raw material components in parts by weight: 10-450 parts of coffee extract liquor, 1-100 parts of citrus fruit juice, 0.1-5 parts of a stabilizer and 0.3-3 parts of an acidity regulator, wherein the citrus fruit juice comprises perfume lemon juice and grapefruit juice. The citrus fruit juice comprises the perfume lemon juice and the grapefruit juice and the coffee extract liquor are selected to cooperate for use in a specific proportion, so that the coffee flavor release is improved, the excellent fragrance of coffee is enhanced, meanwhile, the fragrance of the coffee is blended with the flavor of the juice, other flavor substances in the coffee cannot be covered, and moreover, the coffee beverage with sweet and fragrant taste, strong fragrance and excellent flavor and texture can be obtained without additional flavor blending treatment, and is deeply loved by people.

The invention belongs to the field of food additives, and particularly relates to a novel composite food stabilizer and a method for preparing a hot-filling neutral soymilk pudding. According to the invention, the composite food stabilizer for producing the hot-filling neutral soymilk pudding is developed with gellan gum which is new food gum as a main material, and through scientific and reasonable compounding of the composite food stabilizer, the soymilk pudding has the advantages of smooth gel texture, good flavor release, easiness in spooning and the like, the softness of gel can be adjusted according to the favorites of consumers, and thus the soymilk pudding has wide market prospects.

The invention belongs to the technical field of medicine, and in particular relates to a soft pill for promoting hair growth and blacking hair and a preparation process of the soft pill. The soft pill is prepared from the following raw materials: black beans, radix polygoni multiflori, radix rehmanniae preparata, radix rehmanniae, radix angelicae sinensis, caulis spatholobi, cortex moutan, radix paeoniae alba, fructus corni, fructus mori, glossy privet fruit, herba ecliptae, fruit of Chinese wolfberry, fructus psoraleae, radix achyranthis bidentatae, black sesames, semen cassia, seed of Chinese dodder, radix ophiopogonis, poria cocos, cortex albiziae, radix bupleuri, fructus tribuli, radix saposhnikoviae, sodium alginate, gellan gum, tamarind gum, curdle polysaccharide, isomalto-oligosaccharide and black glutinous rice wine through such processes as extracting, dropping and curing, sterilizing with steam at 118 DEG C for 30min, thermally coagulating and the like. The soft pill disclosed by the invention is significant in functions of promoting hair growth, blacking hair and beautifying the hair; and the soft pill is innovative in dosage form and is fashionable and interesting in taste.

The invention discloses liquid milk, which is prepared by taking black grains consisting of effective amounts of black sesame, black bean and black rice, liquid milk, sugar, an emulsion stabilizing agent and water as raw materials, and comprises the following steps of: mixing the black sesame and the black bean with water, grinding, mixing mixed slurry of the black sesame and the black bean with black rice powder, curing, and homogenizing, deodorizing and sterilizing to obtain a black grain base material, and mixing the black grain base material, the sugar, the emulsion stabilizing agent and the liquid milk and then sterilizing. The black milk disclosed by the invention is abundant in nutrition, and is rich in unsaturated fatty acid, antioxidant vitamin E and vitamin B, chlorophyll, anthocyanin and other nutritional ingredients; the black milk product is excellent in stability, small and fine in contained grain nutritional particles, uniform in distribution, and free from layering and flocculation within 6 months when being preserved at room temperature; and meanwhile, the product is fine and smooth in mouthfeel, lubricant, and good in taste.

The invention provides a chrysanthemum petal suspending beverage based on a peach gum dispersion system. The chrysanthemum petal suspending beverage is prepared from the following raw materials in parts by weight: 0.3%-1% of a suspension stabilizer, 5%-8% of SR healthy sugar, 5%-8% of xylooligosaccharide, 5%-15% of a chrysanthemum extracting solution, 1%-5% of a mint leaf extracting solution, 0.8%-1.5% of chrysanthemum petals, 0.05%-1% of citric acid and 65%-80% of water, wherein the suspension stabilizer is prepared from the following components in parts by weight: 25%-70% of natural peach gum, 25%-70% of natural pectin, 20%-50% of sodium alginate and 0.1%-20% of sodium citrate. The chrysanthemum petal suspending beverage has the advantages that the peach gum, the natural pectin and the sodium alginate are used instead of freezing gum, xanthan gum and the like commonly used in existing suspending beverages and have a good suspending effect, and the peach gum serving as a natural plantcolloid substance has the effects of relieving pain, removing urinary calculus, enhancing body immunity, reducing blood glucose, loosening the bowels to relieve constipation, beautifying skin, treating acnes and the like.

The invention discloses pure fruit juice-type plant gel candies and a preparation method thereof. The gel candies comprise the following raw materials in percentage by weight: 95%-99% of fruit juice, 0.5%-5% of plant gel, 0.4%-2% of edible essence and 0.1%-0.5% of coating agent, and the sum of the weight percentages of the raw materials is 100%; the fruit juice comprises fruit juice with the solid content of 20%-50% and fruit juice with the solid content of 55%-80%, wherein the weight ratio of the fruit juice with the solid content of 20%-50% to the fruit juice with the solid content of 55%-80% is (1: 1)-(1: 5); and the fruit juice comprises concentrated fruit juice and concentrated fruit pulp, wherein the weight ratio of the concentrated fruit juice to the concentrated fruit pulp is (1: 1)-(3: 1). The gel candies of the invention are free of white granulated sugar, the addition amount of fruit juice reaches up to 95% or more, and the gel candies are rich in nutrition, appropriate in sugar-acid ratio, soft in texture, rich in elasticity and stable in shelf life.

The invention discloses baking-resistant fruity jam which is prepared from, by weight, 25-30 parts of starch, 30-40 parts of sucrose, 3-5 parts of salad oil, 10-15 parts of semen boitae, 8-10 parts of semen phaseoli, 4-6 parts of rhizoma belamcandae, 1-3 parts of dianthus superbus, 6-8 parts of trollius chinensis, 5-7 parts of rose, 2-4 parts of herba violae and 0.04-0.06 part of edible essence. The baking-resistant fruity jam is unique in taste, transparent in texture, elastic, rich in nutrition, free of thickener and emulsifier and safer to eat; in the process of baking, elasticity and smoothness are unaffected, and the baking-resistant fruity jam has certain high-temperature resistance.

A chewing gum composition and more particularly to a chewing gum composition has enhanced flavor release.

The present invention relates to a gum base formulation suitable for the production of a chewing gum with good sensory properties and good flavour release in combination with anti-adhesive properties in respect of teeth, dentures and the like typical of formulations containing polyvinyl acetate. This gum base formulation does not stick to teeth and it is characterized by having the following composition by weight: (a) elastomers 8-16%(b) emulsifiers and / or technological auxiliaries18-30%(c) adjuvants15-40%(d) vegetable resins and / or vegetable resin esters26-45%(e) antioxidants0-2%and by not containing polyvinyl acetate.