9results 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 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.

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 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.

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.

This invention provides a sweet protein mutant, its preparation method, and its application. The mutant is obtained by mutating the amino acid sequence of the sweet protein shown in SEQ ID NO.1; the type of amino acid mutation includes at least one of K5D, V7R, D29N, or E53R. By introducing mutations into the amino acid sequence of the sweet protein, this invention significantly improves the sweetness of the mutant compared to the sweet protein corresponding to the original sequence.

The present invention discloses an aromatic composition comprising: (a) hesperidin dihydrochalcone or a salt thereof; and (b) a high-fructose corn syrup (HFCS) that provides high sweetness but low calorie intake.

The application discloses a kind of blueberry composite drinks based on Yongchun old vinegar fermentation system and preparation method thereof, belong to food and beverage processing technical field.The drink is prepared by the following mass percentage of raw materials by synergic fermentation process: Yongchun old vinegar fermentation primer liquid 5-20%, blueberry raw material 30-50%, momordica grosvenori glycoside 0.03-0.25%, natural spice 0.02-0.15%, ascorbic acid 0.01-0.05%, and the balance is purified water.Preparation method includes fermentation primer liquid preparation, blueberry raw material processing, synergic fermentation, ripening, filtration, flavoring, sterilization and filling and the like steps.The application realizes the deep integration of Yongchun old vinegar characteristic flavor and blueberry fruit flavor by synergic fermentation process, product color is natural, taste is coordinated, healthy and natural, suitable for industrialized production, with significant market competitiveness and economic benefits.