64results about How to "High sweetness" patented technology

The invention relates to the technical field of organic fertilizers and planting of watermelons and muskmelons, and provides a special fertilizer for milk irrigated watermelons and muskmelons and a double-stubble planting method for sweetness enhancement of milk irrigated watermelons and muskmelons. The special fertilizer for the milk irrigated watermelons and muskmelons comprises black goat manure, sophora alopecuroide, sesame seed meal, bran, organic fresh milk, brown sugar and zymophyte. The black goat manure is pulverized into powder by a pulverizer, the sophora alopecuroide is pulverizedinto 1 cm to 2 cm, and the ratio of the black goat manure, the sophora alopecuroide, the sesame seed meal, the brans, the organic fresh milk, the brown sugar and the zymophyte is 2700-3200: 80: 50: 150: 5: 1. The double-stubble planting method for sweetness enhancement of the milk irrigated watermelons and muskmelons comprises the following steps: selection of a nursery seedling plate and soil, cleaning and germination accelerating of seeds, soil preparation, transplanting, irrigation, topdressing, shaping and forking of watermelon and muskmelon vines and fruit bearing of the watermelons and the muskmelons. The problems that in an existing watermelon and muskmelon planting process, soil nutrients are damaged due to the fact that chemical fertilizers are used for a long time, and the sweetness of melons is reduced are solved.

The invention relates to the technical field of solid beverage food preparation, and discloses instant sugar-controlling and fat-reducing solid milk tea and a preparation method thereof. The formula of the instant solid milk tea capable of controlling sugar and reducing fat comprises the following raw material components in parts by mass: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevioside powder and 2-4 parts of freeze-dried fruit powder. The instant sugar-controlling and fat-reducing solid milk tea provided by the invention is strong in solubility, can be quickly dissolved at low temperature without precipitation, is rich in nutrition, savoury and mellow in taste, smooth, fine and smooth without granular sensation and low in calorie, can accelerate fat consumption of an organism and soften blood vessels after being drunk, and has the characteristics of being instant, controlling sugar and reducing fat.

The invention discloses cooking equipment. The cooking equipment comprises a cooking cavity, a heating assembly, a steam generator, a humidity sensor, a temperature sensor and a controller; the controller is configured to control the heating assembly and the steam generator to operate and enable the interior of the cooking cavity to reach a first temperature interval and a first humidity interval; after a signal indicating that the food materials are put into the cooking cavity is detected, the heating assembly and the steam generator are controlled to continue to operate, and the interior of the cooking cavity is maintained in a first temperature interval and a first humidity interval, so that the food materials are subjected to first-stage gelatinization treatment; controlling the heating assembly to operate, turning off the steam generator, and enabling the temperature in the cooking cavity to enter a second temperature interval so as to perform second-stage enzymolysis treatment on starch in the food materials; and the heating assembly and the steam generator are controlled to operate, and the interior of the cooking cavity reaches a third temperature interval and a second humidity interval, so that the food materials are subjected to a third-stage browning reaction. The cooking equipment has a light sugar baking mode, and the cooking effect of'light sugar sweetening 'is achieved.

The invention belongs to the technical field of stevioside production, and discloses a preparation method of glucosyl stevioside, which comprises the following steps: adding enzyme into stevioside and a glycosyl donor in a reaction system to prepare the glucosyl stevioside; inactivating after the reaction is completed, and cooling to room temperature to obtain a conversion solution; the method comprises the following steps: adding 0.01% by volume of hydrolase for hydrolysis, separating through an ultrafiltration membrane to obtain membrane trapped fluid, concentrating and drying the membrane trapped fluid, adding ethanol for redissolving, adding diatomite for adsorbing impurities, filtering, concentrating and dealcoholizing the obtained clear liquid, and drying to obtain the glucosyl stevioside product. According to the product disclosed by the invention, the production of glucosyl stevioside total glycosides is improved, the proportion of the whole glycosylation chain length is regulated and controlled, the sweetness and sweetness of the mouth feel are improved, the solubility of the glucosyl stevioside total glycosides in application is also increased, the problem of clarification of the glucosyl stevioside total glycosides in a high-alcohol state is solved, and the market application range is expanded.

The invention discloses preparation and application of a microbial agent and a metabolite for sweetening fruits and vegetables, by introducing a specific microbial strain and the metabolite thereof, sugar accumulation of the fruits and vegetables in the growth process can be effectively promoted, and the sweetness of the fruits is directly improved. The microbial strains are carefully screened, so that a beneficial microenvironment can be established in a plant body or around a root system, the sugar metabolism process of the plant is promoted, meanwhile, the photosynthesis efficiency is improved, more carbohydrates are accumulated in fruits, and finally, the natural sweetening effect of the fruits and vegetables is achieved. Besides, natural plant extracts and microbial metabolites are adopted as main components instead of traditional chemical sweeteners, so that potential negative effects on crop quality are greatly reduced.

The invention relates to the technical field of food processing, in particular to brown stain set yogurt without sugar addition and a preparation method of the brown stain set yogurt. The preparation raw materials of the brown stain solidification type yoghurt free of sugar addition comprise 0.05%-0.1% of lactase; the preparation method of the browning set yogurt without sugar addition comprises the following steps: firstly, carrying out enzymolysis on lactose in milk by using lactase; and placing the material liquid subjected to enzymolysis in a closed container with the temperature of 90-95 DEG C for browning reaction for 3-4 hours. The lactase hydrolysis technology and the browning reaction are applied to the yogurt preparation process, lactase is added into raw milk, after glucose is obtained through enzymolysis, the raw milk is subjected to high-temperature browning, and the obtained yogurt product is in a solidified state, palatable in sourness and sweetness, mellow in scorch aroma and silky and dense like pudding.

The invention provides bacillus amyloliquefaciens and application of the bacillus amyloliquefaciens in preparation of a liquid fertilizer. The preservation number of the bacillus amyloliquefaciens is CGMCC (China General Microbiological Culture Collection Center) NO. 31787. The invention also discloses a microbial liquid bacterial fertilizer. The bacterial fertilizer is fermentation liquor containing bacillus amyloliquefaciens with the viable count of 1.0 * 10 < 9 > cfu / mL or more. The invention further discloses a preparation method of the liquid bacterial fertilizer and application of the liquid bacterial fertilizer in agricultural planting. The liquid bacterial fertilizer disclosed by the invention is good in storage stability, and can effectively inhibit plant germs, decompose nutrient substances, promote crop absorption, improve soil micro-ecology, prevent and control plant diseases and improve the yield and quality of crops. And the method is simple to use and environment-friendly, has important significance in promoting agricultural production and sustainable development of land resources, and has wide application prospects in agricultural production.

The invention belongs to the technical field of agricultural product processing, and particularly relates to a method for improving vacuum pulse drying efficiency and product quality of juicy peaches. The method comprises the following steps: firstly, finishing grading screening of juicy peaches according to maturity, peeling the screened juicy peaches, and slicing to obtain juicy peach slices; mixing ethanol, cane sugar and an aqueous solution to form a binary mixed solution; and perforating the juicy peach slices, immersing the juicy peach slices into a binary mixed solution, and then carrying out vacuum pulse drying to obtain the dehydrated juicy peach slices. According to the processing method disclosed by the invention, by adopting a processing method of combining maturity grading screening, perforation synergy and'ethanol + cane sugar 'binary mixed solution dipping pretreatment, the drying time of the juicy peach slices is remarkably shortened, the vacuum pulsating drying efficiency, sweetness and rehydration rate of the juicy peach slices are improved, the volume shrinkage is reduced, and the processing quality is improved. And a new method is provided for industrial quality-improving and efficiency-improving production of the dehydrated juicy peach slices. The method is simple, environment-friendly and wide in application prospect.

The invention discloses a preparation technology for processing honey-fragrance black tea by using golden tea, and the preparation technology comprises the steps of heavy withering, long-time light rolling, high-temperature rapid fermentation and drying, according to the technology, the moisture of rolled leaves is reduced through heavy withering, the fragrance and taste of the rolled tea leaves are improved, long-time light rolling is adopted, the juice yield of the rolled leaves is reduced, the cell breakage rate is increased, and the strip forming rate is promoted; according to the technology, through high-temperature rapid fermentation, high-temperature and high-humidity fermentation promotion, fermentation speed acceleration, fermentation uniformity improvement, effective control, medium gross fire rapid passing, timely fermentation termination and short-time moisture regaining, the moisture of dried leaves is uniform, better conditions are created for next-step drying, the shaping effect is achieved through heating and rolling frying in the technology, and meanwhile further dehydration and shaping are achieved; and high-temperature short-time re-drying, rapid dehydration and high-temperature re-drying can rapidly dehydrate the tea leaves, maintain the flavor of the tea leaves, reduce the influence of long-time temperature and humidity on varieties, realize low-temperature long-time sufficient drying, realize alcoholization and impurity removal, ensure sufficient drying of the tea leaves and ensure the product quality.

An object of the present invention is to provide a tea beverage which is perceived to have sugar-like sweetness. In a tea beverage, an amino acid or a polymeric polyphenol, and at least one selected from the group consisting of furaneol, sotolon, cyclotene, vanillin, and maltol, are incorporated, and the content of furaneol, sotolon, cyclotene, vanillin, or maltol is adjusted to a specified value.

The invention provides an efficient buckwheat thick slurry preparation method which comprises the following steps: dispersing one or more of high-temperature-resistant alpha-amylase, medium-temperature alpha-amylase and saccharifying enzyme in water to prepare enzymatic hydrolysate; performing twin-screw extrusion on the enzymatic hydrolysate and the sieved buckwheat flour to obtain coarse buckwheat pulp; and grinding, centrifuging, homogenizing, sterilizing and filling the coarse buckwheat pulp colloid to obtain the dense buckwheat pulp. According to the preparation method, an extrusion technology and an enzymolysis technology are combined, the effect of enzyme on a substrate is enhanced through extrusion, enzyme activation is induced, the utilization rate of the enzyme is increased, the cost is reduced, and the stability, the sweetness, the liquefaction degree and the taste of the buckwheat pulp are remarkably improved; the double-screw extrusion technology is adopted, the process is simple, time and labor are saved, energy is saved, and continuous and efficient production of the buckwheat thick slurry is achieved; different types of enzyme preparations are compounded, so that the stability and sensory performance of the buckwheat thick slurry are remarkably improved, the content of reducing sugar in the thick slurry is remarkably increased, and the sweetness of the thick slurry is improved.

The invention discloses a method for advancing the flowering phase of pitaya based on mixed light, and belongs to the technical field of plant illumination. According to the invention, the LED light supplement lamp is used for performing mixed light supplement on the pitaya; parameters of the LED light supplement lamp include that red and white combined light of 15% red light and 85% white light is matched with a 15W power and semi-light-supplement area, the red and white combined light of 15% red light and 85% white light is matched with a 15W power and full-light-supplement area, the red and white combined light of 15% red light and 85% white light is matched with a 20W power and semi-light-supplement area, the red and white combined light of 15% red light and 85% white light is matched with the 20W power and full-light-supplement area, 100% white light is matched with the 20W power and semi-light-supplement area, and 100% white light is matched with the 20W power and semi-light-supplement area. 100% white light is matched with 20W power and a full light supplementing area. The sweetness of the pitaya can reach 14.0, the flowering number is increased by more than 6 times compared with that of a group without light supplement, the number of mature red fruits is increased by more than 4 times, and efficient technical support is provided for out-of-season cultivation and annual production of the pitaya.

A fermented milk product comprising the starter culture of step 3) and the low pH stable lactase added in step 4) produced by the process comprising the steps of: 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period of time until a target pH is reached, 3) wherein the starter culture comprises at least one lactose-deficient strain, which is capable of metabolizing a non-lactose carbohydrate, and 4) adding a low pH stable lactase to the process either at the start, during or at the end of the fermentation step, wherein the low pH stable lactase retains its activity at a pH of 5.0 and a temperature of 37°C at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

The present application relates to the technical field of toothpaste, and specifically discloses a toothpaste that promotes the health of oral mucosa, the toothpaste comprising the effective ingredient wild kiwifruit juice extract; the wild kiwifruit juice extract is obtained by mixing wild kiwifruit juice, tea extract and fructose syrup; and also comprises raw materials: moisturizer, abrasive, flavoring agent, foaming agent, thickener, strengthening ingredient, sweetener, solvent; the present application has a simple formula and a strict proportion, and by adding the effective ingredient wild kiwifruit juice extract into the formula, the antioxidants, vitamin C and other bioactive ingredients contained in the wild kiwifruit juice extract have significant anti-inflammatory and antioxidant effects, help relieve gingival swelling and pain, reduce oral inflammation, and promote the repair and health of oral mucosa; the toothpaste prepared by the present application can effectively clean teeth, remove dental plaque and stains, reduce oral bacteria, enhance tooth corrosion resistance, and freshen breath while promoting oral health.

The invention relates to the field of tomato planting, and discloses a planting method for improving sweetness of tomatoes through a stress technology, which comprises the following steps: preparing before flowering, irrigating until soil is moist but not sticky, adding sodium chloride with the concentration of 0-1.0 dS / m into irrigation water in the irrigation process, and removing lateral branches and old leaves in time; a growth regulator is sprayed 5 days before flowering, and leaves and flower buds of the plants are evenly covered with the growth regulator; according to the method, the irrigation amount and the sodium chloride concentration in irrigation water are adjusted in different growth stages of tomato plants, moderate drought and salt stress are simulated, accumulation and transportation of sugar are promoted, the irrigation amount is gradually reduced in the flowering stage and the fruiting stage, the sodium chloride concentration is increased, the sugar content in fruits can be remarkably increased, and the fruit yield is increased. The application proportion of potash fertilizer and calcium fertilizer is increased in the fruiting period and the mature period, the use of nitrogen fertilizer is reduced, the nutritional structure of plants is optimized, accumulation and transportation of sugar are promoted, and the sweetness of fruits is improved.

The invention discloses screening and application of streptomyces, and belongs to the technical field of microorganisms. According to the invention, a strain Streptomyces sp.G57 with pectinase production capability is obtained by utilizing specific plate screening with pectin as a substrate, so that the content of reducing sugar and the content of aroma substances in tea leaves are increased. The enzyme activity of pectinase in the strain fermentation liquor is 1.82 U.L <-1 >. After the Streptomyces sp.-G57 strain is applied to fermentation of low-quality tea, pectin is hydrolyzed, the content of reducing sugar is increased by 28.53%, volatile substances such as L-beta-pinene (resin aroma), ethyl hexanoate (fruity aroma) and beta-cyclocitral (herbal aroma and rose aroma) with flower and fruit aroma properties are generated, and the purpose of improving the sweetness and aroma of the tea is achieved.

This invention discloses a processing method for roasted sweet potatoes, belonging to the field of sweet potato processing technology. The method involves first placing the sweet potato at a suitable temperature for amylase activity, promoting the saccharification process and increasing its sweetness; simultaneously, allowing it to stand at a low temperature for an extended period allows the fructose inside to convert from furanose to pyranose, significantly increasing the sweetness; after roasting the sweet potato at high temperature, the surface is made sticky by lowering the temperature and increasing humidity, achieving a "sugar return" effect; finally, high-temperature treatment removes excess moisture, further enhancing the sweetness; and finally, vacuum packaging with nitrogen gas and low-temperature storage yields roasted sweet potatoes, effectively extending the shelf life of cooked sweet potatoes.

The invention belongs to the field of food, and particularly relates to yoghourt capable of reducing blood sugar and a preparation method of the yoghourt. The preparation method comprises the following steps: adding mulberry leaf powder and / or a mulberry leaf water extract, mulberry powder, mogroside and radix puerariae powder into milk, uniformly stirring, and adding yoghourt zymophyte powder; according to the preparation method disclosed by the invention, monosaccharides such as fructose and glucose in the mulberry powder and the mogroside are removed by utilizing the growth of microorganisms such as lactic acid bacteria, so that the final yoghourt almost does not contain free monosaccharides, the alpha-glucosidase inhibitory activity of the final yoghourt is not influenced, and the yoghourt is suitable for being taken by people with hyperglycemia.

The application provides popcorn and a preparation method thereof, and relates to the technical field of popcorn. The popcorn is prepared from pretreated corn kernels, oil and fat components and composite sugar powder. The composite sugar powder comprises isomaltulose, trehalose, allulose, natural inulin and licorice extract powder. The pretreated corn kernels are prepared from corn kernels, stevioside and glucose-based stevioside. The popcorn provided by the application can meet the characteristics of not being sticky, having a crisp taste and not being collapsed in shape. By compounding multiple functional sugar and natural extracts, the technical problems of being sticky, not having a crisp taste and having inconsistent sweet taste distribution in traditional popcorn are solved.

The invention relates to the technical field of yellow rice wine preparation, and particularly discloses a novel yellow rice wine preparation technology which comprises the steps of rice blanching, rice washing, cooking, saccharifying, fermenting, wine squeezing, clarifying, filtering, storing and the like. The method has the advantages that the process is simple, the sweetness of the yellow rice wine is properly improved, the yellow rice wine has rich and sweet flavor and taste, the wine brewing period is greatly shortened, the whole period is only 15-20 days, and the production efficiency is remarkably improved.

The utility model discloses a safe medicine feeder, which relates to the technical field of medicine feeding devices for children and comprises a soup ladle and a ladle handle, and the soup ladle is arranged at one end of the ladle handle. A storage bin is arranged on the spoon handle, a first storage groove, a second storage groove and a third storage groove are formed in the storage bin, and the first storage groove, the second storage groove and the third storage groove are used for storing warm water, liquid sugar and liquid medicine respectively; the first storage groove, the second storage groove and the third storage groove are each internally provided with a plunger, and the positions of the plungers in the first storage groove, the second storage groove and the third storage groove are adjusted through threaded adjusting rods. The medicine feeding device has the advantages that the concentration and the sweetness of the medicine are manually adjusted, the concentration of the medicine can be properly reduced and the sweetness of the liquid medicine can be increased when the medicine is fed to children in the early stage, and the concentration and the sweetness of the liquid medicine can be gradually increased subsequently to enable the children to adapt to medicine drinking.

The invention discloses a method for prolonging the quality guarantee period of tobacco essence based on a low-pressure mercury lamp-plasma technology. The method comprises the following steps: (1) maintaining a prepared tobacco sweetening essence sample under the irradiation of a low-pressure mercury lamp for 0.5 h; (2) performing sterilization treatment on the sample by using plasma equipment, wherein the voltage of the plasma equipment is 30KV, the frequency is 50Hz, the single treatment time is 180 seconds, and circulation is performed for four times. According to the method for prolonging the quality guarantee period of the tobacco essence based on the low-pressure mercury lamp-plasma technology, the low-pressure mercury lamp is combined with the plasma low-temperature sterilization technology, so that microorganisms such as saccharomycetes and molds can be effectively killed while the sweetness increasing and tobacco fragrance enriching effects of cigarettes are not affected, the quality guarantee period of the tobacco essence is prolonged, and the quality guarantee period of the tobacco essence is prolonged. The method has the advantages of low temperature, short time, good effect, no pollution and the like.

A fermented milk product comprising the starter culture of step 3) and the low pH stable lactase added in step 4) produced by the process comprising the steps of: 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period of time until a target pH is reached, 3) wherein the starter culture comprises at least one lactose-deficient strain, which is capable of metabolizing a non-lactose carbohydrate, and 4) adding a low pH stable lactase to the process either at the start, during or at the end of the fermentation step, wherein the low pH stable lactase retains its activity at a pH of 5.0 and a temperature of 37°C at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

The invention relates to a method for preparing thick corn pulp through enzyme addition and extrusion. The method comprises the following steps: crushing corn to obtain corn flour; uniformly dispersing at least one of medium-temperature alpha-amylase, high-temperature alpha-amylase and saccharifying enzyme in purified water to prepare enzymatic hydrolysate; performing twin-screw extrusion on corn flour and the enzymatic hydrolysate to obtain corn coarse pulp; and grinding, centrifuging, homogenizing, sterilizing and filling the coarse corn pulp to obtain the thick corn pulp. According to the method, the extrusion technology and the enzymolysis technology are combined, the effect of the enzyme on the extrusion substrate is enhanced by utilizing the efficient activity of the extrusion induction enzyme, the method is efficient in short time and energy-saving, and the continuous production of the thick corn slurry can be realized. The stability, liquefaction degree, sweetness and sensory quality of the thick corn pulp are remarkably improved, no extra stabilizer or thickener needs to be added, the thick corn pulp is green and safe, the requirement of consumers for the taste of the thick corn pulp is met, and the consumer market of the thick corn pulp is expanded.

The invention relates to an aerosol sensory performance evaluation method and an aerosol matrix. The evaluation method for the sensory performance of the aerosol comprises the following steps: obtaining N, D, P and Ea after the aerosol matrix is atomized into the aerosol; wherein the aerosol matrix comprises a sweetening agent; n is the number concentration of the aerosol; d is the mass median particle size of the aerosol; p is the number concentration corresponding to the peak position of the particle size distribution curve of the aerosol; ea is the mass ratio of the sweetening agent in the aerosol; and obtaining a sensory performance evaluation result of the aerosol according to one or more of N, D, P and Ea of the aerosol. The method is efficient and is close to an artificial actual sensory evaluation result, a test result is reliable and accurate, and the research and development cost of an enterprise can be reduced.

The utility model provides a stirring device for improving the uniformity of a rose sauce product. The stirring device for improving the uniformity of the rose sauce product comprises an extrusion box and a stirring box, the stirring box is fixedly installed at the bottom of the extrusion box, a discharging pipe is arranged at the bottom of the extrusion box, the discharging end of the discharging pipe extends into the stirring box, and a sugar storage box and a water supplementing box are fixedly installed on the two sides of the stirring box respectively; the mounting plate is slidably mounted in the extrusion box, a driving motor is fixedly mounted on the mounting plate, a cam is rotatably mounted on the mounting plate, the cam is fixedly connected with an output shaft of the driving motor, an extrusion plate is slidably mounted on the mounting plate, a round wheel is rotatably mounted on the extrusion plate, and the round wheel is fixedly connected with an output shaft of the driving motor. And the round wheel is in contact with the cam. The stirring device for improving the uniformity of the rose sauce product has the advantages that rose petals can be firstly extruded and then stirred, the stirring is uniform, and the stirring effect is good.

The invention relates to the technical field of microbial control, in particular to a Burkholderia cepacia JK-1 bacterial agent and application, the bacterial agent is prepared from fermentation liquor of Burkholderia cepacia JK-1, a carrier and an auxiliary agent; the Burkholderia cepacia JK-1 is preserved in the China General Microbiological Culture Collection Center on August 24, 2022, the preservation address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, the preservation number is CGMCC No.25589, and the Burkholderia cepacia is classified and named as Burkholderia cepacia. According to the invention, the fermentation broth of Burkholderia cepacia JK-1 is used for inhibiting the growth of Colletotrichum siamensis, and the biological control effect on strawberry root rot caused by Colletotrichum siamensis is significantly improved.

The preparation method comprises the following steps: S1, washing the shredded rice and the glutinous rice, soaking the washed shredded rice and the washed glutinous rice in clear water, and respectively steaming and cooling the washed shredded rice and the washed glutinous rice to obtain shredded rice and cooked glutinous rice; s2, crushing the shredded rice obtained in the step S1, mixing the crushed shredded rice with amylase, and performing enzymolysis to obtain enzymolysis shredded rice; and S3, mixing the glutinous rice obtained in the S1 with the enzymolyzed shiny rice obtained in the S2, adding sweet distiller's yeast, performing low-temperature fermentation, adding saccharomycetes and water, performing secondary fermentation, and squeezing, filtering and pasteurizing the fermented product to obtain the shiny rice-glutinous rice low-drunkenness beverage wine. The popcorn-sticky rice low-drunkenness popcorn is prepared from the popcorn and the sticky rice as raw materials through compound fermentation, has the special nutrient substances and flavor of the popcorn and the sticky rice, is appropriate in sweetness, good in taste, low in drunkenness, soft, elegant, mellow, refreshing, clean, harmonious and natural when being put in the mouth, slow in drunkenness in the drinking process, quick in waking, free of mouth dryness and drunkenness after drinking, and free of other side effects, and the popcorn-sticky rice low-drunkenness popcorn is suitable for being drunk. The feeling is fresh and comfortable.

The invention discloses a preparation method of jelly containing a composite plant extract and the jelly. The invention relates to the technical field of composite plant extracts. And mixing the composite plant extract solution with the jelly basic raw materials, and starting shearing and emulsifying treatment. The key point of the step lies in that the raw materials are fully dispersed and uniformly mixed through mechanical action, bubbles are reduced by utilizing a vacuum environment, and the fineness and the stability of the product are improved. Particularly, the addition amount of gels such as gelidium amansii powder is controlled (0.2-0.25% of gelidium amansii powder, 0.08-0.18% of konjaku flour, 0.05-0.15% of carrageenan and 0.07-0.09% of locust bean gum), so that the gel strength and taste of the jelly are ensured. According to the invention, the composite plant extract obtained by extracting plants such as roses (double-petal red roses), jasmine flowers, honeysuckle flowers and the like is added, so that the jelly is endowed with unique fragrance, and the nutritional ingredients and flavor levels of the jelly are also remarkably enriched.

The invention belongs to the technical field of natural product biosynthesis, and particularly relates to mogroside V11-G as well as a biosynthesis method and application thereof, the mogroside V11-G is disclosed, the mogroside V11-G is prepared by catalyzing siamenoside I by a mutant L302A of UDP-glucose dependent glycosyl transferase OleD from streptomyces antibioticus, and the conversion efficiency can reach 96.11%; compared with known mogroside V, the mogroside V11-G has the advantages that the sweetness is improved, the mogroside V11-G can be used as a substitute for traditionally obtained mogroside, and the method is low in cost, simple in process and high in conversion efficiency.