46results about How to "Keep it sweet" patented technology

The invention relates to sugar-free grain yoghurt and a preparation method of the sugar-free grain yoghurt. Dairy products are matched with stabilizing agents, non-sugar sweeteners, sugar alcohol and hippophae rhamnoides powder to be subjected to strain fermentation and grain particle addition for obtaining the sugar-free grain yoghurt, wherein the stabilizing agents are selected from combinationof pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the yoghurt realizes various health care and nutrition effects of grains, various kinds of probiotics and the hippophae rhamnoides and belongs to good yoghurt meal replacing food. The yoghurt provided by the invention is suitable for being drunk by customers who cannot take sugar, and in addition, the deserved sweetness of the yoghurt is maintained.

The present invention discloses a chestnut preservation method and belongs to the technical field of chestnut preservations. The preservation method consists of the following steps: (1) fruit selecting: insect pest free, full and harmless chestnuts are selected; (2) preservative treating: the selected chestnuts are soaked with the preservative for 15-35 minutes; (3) clean water soaking: the treated chestnuts in the step (2) are soaked with the clean water at 40 to 50 DEG C for 20-40 minutes; (4) biological treating: the treated chestnuts in the step (3) are soaked with water solution containing endogenetic bacteria for 15-25 minutes, and the soaked chestnuts are air-dried; (5) water content controlling: the treated chestnuts in the step (4) are freeze-dried or cold-air dried to control the moisture content to be 38-44%; and (6) refrigerating: the treated chestnut in the step (5) are put into a cold storage to be preserved at a humidity of 85-95% and a temperature of -4 to 0 DEG C. The endogenetic bacteria are endogenetic bacteria separated from the chestnuts to be preserved and at least have both obvious inhibitions on fusarium solani and colletotrichum gloeosporioides.

The invention discloses a method for pickling radish strips in rice wine. The method comprises the following steps: mixing rice wine, table salt, chopped chilli, garlic and radish strips with the water content of 10-15%, and pickling in a sealed in state. The radish strips pickled in the rice wine prepared from the special distillery yeast have the advantages of crisp mouthfeel, favorable appearance and color, long storage time and high dietary value, contain rich vitamins, amino acids and other nutrients, and does not need any flavoring agent or preservative. The radish strips have the effects of avoiding suffering from excessive internal heat, eliminating fatigue, promoting digestion, clearing away heat and toxic materials and the like.

The invention belongs to the technical field of drinks and specifically discloses Prebiotics milk tea and a preparation method thereof. The Prebiotics milk tea is mainly prepared from raw materials including 10-15 parts of mulberry leaf, 8-12 parts of tartary buckwheat, 3-8 parts of dried ginger, 20-25 parts of skimmed milk powder, 7-13 parts of a fruit extractant and 3-5 parts of a Prebiotics additive, and is prepared by five steps as follows: preparation of tea powder, preparation of the fruit extractant, preparation of mixed tea powder and mixing for preparation of a Prebiotics milk tea semi-finished product and preparation of the Prebiotics milk tea. The Prebiotics milk tea has rich nutrients and is sweet and tasty, has efficacy of clearing away heat and toxic materials and moistening lung and cooling the blood, has a health-care auxiliary effect on patients with higher blood sugar, and is suitable for various people, especially suitable for patients with obesity, hyperglycemia, hyperlipidemia or diabetes. Meanwhile, the preparation method is simple and is easy to operate.

The invention provides a low-sugar purple potato waffle which is baked by mixing the following materials in parts by weight: 80-110 parts of purple potato flakes, 140-170 parts of egg liquid, 90-120 parts of low-gluten flour, 60-80 parts of a sweetening agent, 100-150 parts of pure milk, 50-70 parts of butter, and 3-5 parts of baking powder. Compared with a traditional waffle, the content of sucrose in the low-sugar purple potato waffle is greatly reduced, the calories of a finished product is low, and sugar alcohol used in the making process integrates nutrition, health care and dietary therapy into a whole body, so that the original sweet taste of the product is guaranteed, and the calories are not excessive. In addition, a making method is simple and convenient, the operation is simple, no large machine is needed, and the production is easy to carry out.

The invention relates to sugar-free chewing gum capable of clearing heat and relieving a sore throat. The chewing gum is prepared from, by weight, 10-30 parts of rhiaoma iridis tectori, 15-40 parts of momordica grosvenori glucoside, 20-44 parts of gum base and 2-6 parts of flavoring agent. The sugar-free chewing gum has a heath care effect of common chewing gum, momordica grosvenori glucoside is adopted for replacing sugar substances in traditional chewing gum, and effects of remaining sweet taste of the chewing gum, reducing intake of sugar and preventing dental caries are achieved, and the sugar-free health care chewing gum has health care functions of moistening lungs, relieving a cough and relaxing bowels and the like, wherein the health care functions can not be achieved by common sugar substitutes such as newtol and sorbitol. In addition, added rhiaoma iridis tectori has functions of treating pharyngitis and constipation and the like, and after the rhiaoma iridis tectori is combined with momordica grosvenori glucoside, effects of rhiaoma iridis tectori and the momordica grosvenori glucoside are synergized, so that the sugar-free chewing gum has remarkable functions of learing heat, relieving the sore throat and relaxing bowels on the basis of refreshing breath, keeping oral cavity clean and the like. The sugar-free health care chewing gum has good effects and good market prospects compared with the existing single-function chewing gum.

The invention relates to a method for preparing special dry yellow rice wine by main fermentation at a low temperature. The special dry yellow rice wine is prepared from the following components in percentage by weight: 25.0%-40.0% of sweet yellow rice wine or Xiangxue rice wine, 7.0%-20.0 % of semi-dried yellow rice wine or Chia-Fan wine fermentation mash, 1.0%-10.0% of distiller's yeast, 4.0%-10.0% of isomaltooligosaccharide, 1.5%-8.5% of yeast starter and 31.0%-55.0% of water. The method for preparing special dry yellow rice wine by screening or utilizing wine drug, rice-sprinkling wine yeast as well as low-temperature yeast and low-temperature lactobacillus in the distiller's yeast to perform low-temperature and secondary fermentation on the sweet yellow rice wine or Xiangxue rice wine in the invention ensures normal and smooth implementation of fermentation, maintains a certain amount of polysaccharide such as isomaltooligosaccharide in the finished wine, keeps the dry yellow rice wine sweet, and improves the taste of the dry yellow rice wine; in addition, the method for preparing special dry yellow rice wine by main fermentation at a low temperature, provided by the invention, increases an equipment utilization rate and has a significant energy conservation effect.

The invention relates to a brine formula of rice noodles. The formula comprises the following raw materials in parts by weight: 95-105 parts of dried scallop, 2-3 geckoes, 45-55 parts of amomum cardamomum, 15-25 parts of momordica grosvenori, 15-25 parts of liquorice, 12-18 parts of anise, 14-16 parts of citronella, 14-16 parts of fructus amomi, 8-12 parts of myrcia, 5-7 parts of pericarpium citri reticulatae, 18-22 parts of kaempferiae, 8-12 parts of dried chilli, 8-12 parts of old ginger, 18-22 parts of shallots, 13-16 parts of soy cheese, 8-12 parts of salt, 33-36 parts of soybean sauce, 28-32 parts of amomum tsao-ko and 18-22 parts of white spirit. The brine meets the requirements of diabetics on color, smell and taste and has unique wine flavor.

The invention discloses weight-reducing fried flour. The weight-reducing fried flour is prepared from the following raw materials in parts by weight: 200-250 parts of low-gluten wheat flour, 50-60 parts of mung bean flour, 40-50 parts of white granulated sugar, 10-20 parts of radish seeds, 10-20 parts of white atractylodes rhizome, 20-30 parts of peanuts, and 15-20 parts of edible oil; the manufacturing method for the weight-reducing fried flour comprises the following steps: firstly frying the radish seeds and white atractylodes rhizome with slow fire for 10-15 minutes till yellowing, and then grinding the fried materials into fine powder at 100-120 meshes; frying the peanuts to be done and removing the peels for later use; mixing the 60-80 meshes of low-gluten wheat flour, mung bean flour, and the powder of radish seeds and white atractylodes rhizome; steaming the mixed powder for 15-20 minutes; heating the edible oil, pouring the steamed mixed powder, and then stir-frying the mixed powder with slow fire for 20-30 minutes till yellowing; adding the fried peanuts and the white granulated sugar into the fried mixed powder; uniformly mixing the materials, so as to obtain the weight-reducing fried flour. The weight-reducing fried flour disclosed by the invention has the effects of being capable of eliminating summer heat, invigorating spleens and stomachs and clearing away in-vivo toxins and excessive fat, is prepared from the green natural raw materials, is free of chemical additives as well as toxic and side effects, can be taken frequently, and plays the remarkable weight reducing effect.

The invention discloses a coriander, corn and fish meat fermented smoked sausage capable of invigorating the stomach and promoting digestion and a preparation method of the coriander, corn and fish meat fermented smoked sausage. The coriander, corn and fish meat fermented smoked sausage is made from the following raw materials in parts by weight: 1-2 parts of coriander juice, 2-3 parts of roasted steamed bread slices, 1-2 parts of oyster sauce, 1-2 parts of rhizoma polygonati, 1-2 parts of folium llicis latifoliae, 1-2 parts of herba rhodiolae, 200-210 parts of silver carps, 18-20 parts of corn, 8-10 parts of ginger juice, 2-3 parts of white sugar, 3-4 parts of vinegar, 4-5 parts of cooking wine, 3-4 parts of garlic powder, 3-4 parts of cumin powder, 1-2 parts of gourmet powder, 2-3 parts of five spice powder, 1-2 parts of glucose, 0.3-0.5 part of ascorbic acid, 4-5 parts of chili powder, 8-10 parts of potato modified starch, 1-2 parts of whey protein peptide, 3-4 parts of rice bran dietary fibers, an appropriate quantity of a leavening agent, an appropriate amount of table salt, an appropriate amount of butter, an appropriate quantity of sausage casings and an appropriate amount of water. The preparation method comprises the following steps of cutting up the roasted steamed bread slices, then putting the cut-up roasted steamed bread slices in the coriander juice, then adding the oyster sauce, performing uniform stirring, performing soaking for 20 minutes, performing crushing, and performing drying. According to the coriander, corn and fish meat fermented smoked sausage, the self fragrance of the roasted steamed bread slices is rich, and after the roasted steamed bread slices are merged with the coriander juice, the mouth feel is rich, and the nutrients are harmonious and diversified.

The invention discloses a method using rice wine to pickle Jerusalem artichoke-mixed radish strips. The method includes: mixing the rice wine, salt, chopped peppers, garlic, Jerusalem artichoke and dried radish strips with the water content being 10-15%, and sealing and pickling. The Jerusalem artichoke pickled by the rice wine prepared by special distiller's yeast is crispy and tasty, good in appearance color, long in preservation time, appetizing and refreshing, rich in nutritional components such as vitamins and amino acid and high in edible value, does not need to add corrigent and preservatives and has effects such as avoiding inflammation, eliminating fatigue, promoting digestion and relieving stasis and clearing away heat and toxic materials.

The invention relates to a food additive, in particular to an outer-sweet covered additive for food or medicine. A sugar-melt reagent of the invention is compounded with a cane sugar to boil the sugar in high temperature, and a complex compound which is a sweet glassiness structure film of moisture resistance is formed. Therefore, the invention is moisture proof and antiseized. The invention does not only have innocuity, but also the sugar-melt period of the sugar outer cover is greatly prolonged. Moreover, the cost of the raw material is low, and the invention is applicable for spreading to use.

The present method discloses a manufacture method of frozen dried fortunella margarita. The manufacture method comprises the following steps: 1) peeling; 2) refrigerating; 3) honey adding; and 4) drying. The frozen dried fortunella margarita has the advantages of being soft in mouthfeel, moderate in sweetness and bright in color, and is convenient to carry and store for a long time. The fruit are reduced or faded in spicy taste. The manufacture method can enable the original hard and tough fruit hearts or fruit peels or fruit flesh tissues which do not reduce residues or are not good at residue reducing to be soft or delicate, enable the mouthfeel to be soft and free of residues, can also keep the original nutritional value, fragrance, sweetness or sweet and sour taste of the fortunella margarita, or enable the original sour taste of the fortunella margarita to be reduced or disappear, or the sweet taste to be increased. The frozen dried fortunella margarita is free of sugar, salt or food additives and a green healthy food, can extend the consumption period of the fortunella margarita in the market, and are suitable for a large-scale industrial production.

The invention discloses sugar substitute chocolate with coffee flavor and a preparation technology of the sugar substitute chocolate. The sugar substitute chocolate comprises components in percentageby weight as follows: 27.3% of mogroside, 34.2% of cocoa mass, 23.8% of deodorized cocoa butter, 9.5% of cocoa powder, 0.2% of phospholipid, 0.05% of vanillin and 5.0% of ground coffee. The preparation technology of the sugar substitute chocolate with the coffee flavor comprises following steps: weighing: various raw materials are weighed according to the formula; grinding; refining; temperature adjustment; forming: after chocolate cream is subjected to proper temperature adjustment, immediate forming can be performed in good time and oat is added; and storage: the product is required to be stored under the temperature-control and humidity-control conditions. The mogroside is taken as sugar substitute to replace white granulated sugar to be applied to chocolate, sweet taste of the chocolate is preserved, intake of sugar can be reduced, and the sugar substitute chocolate further has a healthcare function.

The invention provides compound health tea with nerve-soothing function. Reasonable compatibility of Chinese herbal medicines is fully utilized, and jujube, spina date seed, hawthorn, American ginseng, tribute chrysanthemum and gynostemma pentaphylla are used as raw materials, the medicinal and edible homologous health tea with nerve-soothing function is prepared, and a bag tea is prepared; the invention discloses a processing technology of the compound health tea. The health tea has the functions of soothing nerves and refreshing mind, calming and helping sleeping, and resisting convulsion.

The invention discloses a preparation method for herba houttuyniae tea. The preparation method for the herba houttuyniae tea comprises the following steps of: raw material treatment, fixation, rubbing and kneading, preparing of a yeast fluid, fermentation and baking. According to the preparation method for the herba houttuyniae tea provided by the invention, the stinking, bitter and astringent smell of herba houttuyniae can be removed effectively, and unique aroma of tea and refreshing fragrance of mint are added, while abundant nutrition components of the herba houttuyniae are reserved to the utmost. The method is simple, operation is convenient, and the taste of the herba houttuyniae tea is good.

The invention discloses corn and fish meat fermented smoked sausage with Chinese prickly ash for detoxifying and regulating vital energy and a preparation method thereof. The product is prepared from the following raw materials (by weight): 1-2 parts of pumpkin powder, 2-3 parts of rice cake, 3-4 parts of Chinese prickly ash juice, 5-6 parts of sunflower seed oil, 1-2 parts of schisandra chinensis, 1-2 parts of pine pollen, 1-2 parts of cassia seed, 200-210 parts of silver carp, 18-20 parts of corn, 8-10 parts of ginger juice, 2-3 parts of white sugar, 3-4 parts of vinegar, 4-5 parts of cooking wine, 3-4 parts of garlic powder, 3-4 parts of cumin powder, 1-2 parts of monosodium glutamate, 2-3 parts of five spices powder, 1-2 parts of glucose, 0.3-0.5 part of ascorbic acid, 4-5 parts of chilli powder, 8-10 parts of potato modified starch, 1-2 parts of whey protein peptides, 3-4 parts of dietary fiber of rice bran, and a proper amount of a leavening agent, salt, butter, coating for sausage and water. Rice cake is immersed in Chinese prickly ash juice for 1 hour and then taken out, and pumpkin powder is uniformly sprayed on the surface of rice cake. After rice cake is fried, the product has rich fragrance and full taste. The pumpkin powder has rich nutrients.

The invention discloses sucrose-free healthy rice noodle marinating liquid and a preparation method thereof. The sucrose-free healthy rice noodle marinating liquid is prepared through mixed boiling ofa spice packet, a seasoning packet and main materials in parts by weight, wherein the spice packet comprises star aniseeds, fructus tsaoko, cassia twigs, cassiabarktree fruits, fennel fruits, Chineseprickly ash, amomum cardamomum, bay leaves, galanga, villous amomum fruits, rhizoma kaempferiae, radix angelicae, dry red peppers, fructus caryophylli, cloves, areca seeds, lingdera thomsonii allen,leaves and bark of clausena excavata, licorice roots, Indian long peppers, lemongrass herbs, semen myristicae, nardostachys jatamansi roots, anisochilus carnosua, old ginger, fermented soya beans andfructus momordicae; the seasoning packet comprises salt, fructus momordicae sugar, fermented bean curds, monosodium glutamate, a light soy sauce, a dark soy sauce, Baijiu of 50 vol or above, and whitevinegar; and the main materials include ox bones. The marinating liquid disclosed by the invention maintains sweetness in the marinating liquid, is suitable for diabetics to eat, is rich in nutrition, and cannot cause symptoms of dry throat, throat pain and the like after being eaten for a long time.

The invention discloses a fat filtering filter screen and a fat filtering stewpot. The fat filtering filter screen is provided with a plurality of protrusions. Wherein the bulge close to the central part faces downwards, and the bulge close to the periphery faces upwards; the fat filtering stewpot is sequentially provided with a shell, a middle sleeve, an inner container and a stockpot from outside to inside, a heating plate is arranged between the bottom of the inner container and the bottom face of the middle sleeve, a face cover is arranged on the upper face of the shell, the stockpot is arranged on the bottom face of the inner container, and the inner container is provided with a plurality of protrusions. The fat filter screen covers the stockpot; a circuit board and an instant heating water supply device are arranged between the shell and the middle sleeve, the instant heating water supply device is connected with a nozzle arranged on the surface cover through a connecting hose, and the nozzle is positioned above the center of the grease filter screen. Grease impurities on the surface of the stockpot can be separated from soup, so that the grease content in the soup is reduced, the freshness and sweetness of the soup are kept, and the soup is healthier to drink.

The invention belongs to the field of apple essence preparation methods, and relates to a preparation method for apple essence. The method comprises the following steps: S10, proportioning raw materials; S20, performing production; and S30, obtaining the product apple essence. In the S10, the raw materials and proportions (in percent by weight)are as follows: 0.51-0.55% of methyl acetate, 0.51-0.55% of ethyl acetate, 0.22-0.26% of phenylacetic acid, 0.35-0.39% of n-hexanoic acid, 0.46-0.5% of beta-nonanoic lactone, 0.46-0.5% of ethyl maltol, 0.41-0.45% of ethyl formate, 1.31-1.35% of propyl formate, 0.22-0.26% of green-apple oil, 20.1-20.5% of vanillin, 25.1-25.5% of apple extractum, 20.1-20.5% of propylene glycol, and the balance of distilled water. According to the invention, the apple essence is prepared from the above raw materials according to the above proportions, thus an apple sweet taste is guaranteed, and an apple fresh taste is increased at the same time; and solid is dissolved in advance, thus volatilization small-proportion raw materials can be avoided.

The invention discloses lycium ruthenicum fruit tablets. The lycium ruthenicum fruit tablets are prepared from raw materials, an auxiliary material and food additives, wherein the raw materials comprise dried fruits of lycium ruthenicum and fresh fruits of nitraria sibirica; the auxiliary material is maltodextrin; the food additives comprise 200 g/Kg of xylitol, 100/Kg of microcrystalline cellulose, 25 g/Kg of mannitol and 0.3 g/Kg of citric acid. The preparation method of the lycium ruthenicum fruit tablets comprises the steps as follows: S1, crushing; S2, mixing; S3, granulation; S4, drying and sterilization; S5, pressing; S6, quality testing; S7, packaging production. The standard is formulated specifically according to the standardization law, the product quality law, the food safety law and related laws and regulations, then, the product is refined according to multiple detections, so that the product quality is up to standard, and body health of people is guaranteed. The steps are simple, the product and materials are detected in details, and thus, the produced product has the best taste, color and quality to meet the demands of consumers.

The invention discloses corn and fish meat fermented smoked sausage with kidney bean for nourishing qi to invigorate spleen and a preparation method thereof. The product is prepared from the following raw materials (by weight): 1-2 parts of cookies, 1-2 parts of fresh lily buds, 3-4 parts of dried kidney bean, 4-5 parts of apple juice, 1-2 parts of ligustrum lucidum ait, 1-2 parts of lily, 1-2 parts of dandelion, 200-210 parts of silver carp, 18-20 parts of corn, 8-10 parts of ginger juice, 2-3 parts of white sugar, 3-4 parts of vinegar, 4-5 parts of cooking wine, 3-4 parts of garlic powder, 3-4 parts of cumin powder, 1-2 parts of monosodium glutamate, 2-3 parts of five spices powder, 1-2 parts of glucose, 0.3-0.5 part of ascorbic acid, 4-5 parts of chilli powder, 8-10 parts of potato modified starch, 1-2 parts of whey protein peptides, 3-4 parts of dietary fiber of rice bran, and a proper amount of a leavening agent, salt, butter, coating for sausage and water. According to the invention, kidney beans are immersed in apple juice for 2 h, and then the kidney beans are taken out of the juice and cut up. With mixing of kidney beans and apple juice, a good taste is produced. And then, the kidney beans are mixed with lily powder and cookies, fragrance and nutrition are enhanced.