1060results about How to "Low in sugar" patented technology

Biomass (e.g., plant biomass, animal biomass, and municipal waste biomass) is processed to produce useful intermediates and products, such as energy, fuels, foods or materials. For example, methods are described that can use feedstock materials, such as cellulosic and / or lignocellulosic materials, to produce an intermediate or product, e.g., by fermentation.

The invention provides an electric cooker and a control method thereof. The control method of the electric cooker comprises the steps that an inner pot is heated, water is heated to reach the first preset temperature, and when kept at the first preset temperature for a first preset period of time, the water is heated to be boiling; when the water is kept at the boiling state for a second preset period of time, heating is stopped, and a steamer and rice soup inside the inner pot are separated; when separation is performed for a third preset period of time or the rice soup is cooled to reach the second preset temperature, the inner pot is continuously heated for a fourth preset period of time, and rice in the steamer is steamed to be cooked by means of steam generated by heating. According to the control method of the electric cooker, the water is kept at the first preset temperature for the first preset period of time, the steamer and the rice soup inside the inner pot are separated, the rice is steamed to be cooked by means of steam generated by heating, the rice absorbs water sufficiently, rice gelatinization is facilitated, and starch, sugar and other ingredients in the rice are dissolved into the water so that steamed rice with low sugar and good taste can be obtained.

The invention provides a sugar-free ferment and a preparation method thereof. The preparation method comprises the following steps: respectively pulping food materials with low glycemic indexes, mixing and adding sulfur dioxide and pectinase; regulating the sugar degree to 8-14% and regulating the pH to 4-5; adding a microbial strain to ferment, wherein the adding dosage of the microbial strain is 1*10<8> to 3*10<8> CFU / mL; filtering via a coarse filter screen, filtering via a filter bag, and ageing in a sealed container at 15-20 DEG C for 1-2 months; selecting different manners to carry out posttreatment according to different sugar contents; adding sugar alcohol, oligosaccharide and a sweetening agent for compounding, filtering and sterilizing via a microfiltration membrane, and aseptic filling to obtain the sugar-free ferment. The invention further provides a sugar-free ferment, which is prepared by the preparation method. The sugar-free ferment provided by the invention has a good taste, is a sugar-free ferment product capable of meeting the standards of sugar-free food and is suitable for diabetes, obesity patients and people enjoying beauty and being afraid of becoming fat.

The invention provides an electric cooker and a control method thereof. The electric cooker comprises a cooker cover, a cooker body, an inner pot, a steamer and a lifting device, the cooker cover is opened or covers the cooker body, the inner pot is placed in the cooker body, multiple through holes are formed in the steamer which is placed in the inner pot and can move relative to the same, and one end of the lifting device is connected with the cooker cover or the cooker body or the inner port while the other end of the same is connected with the steamer and can drive the steamer to move. The lifting device is arranged to drive the steamer to move to separate rice from rice soup so as to leach starch and sugar in the rice into the rice soup, so that sugar content of the rice is lowered; after the rice and the rice soup are separated, a user can get rice low in sugar content, and the rice is suitable for diabetic patients or fat patients to eat.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0° C. to −3° C., preferably from −1° C. to −2.2° C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

The invention provides a high-yield cultivation method for sugarcanes. The high-yield cultivation method includes directly applying raw materials of green manure into newly excavated sugarcane furrows; allowing the raw materials of the green manure to ferment under film covering closed conditions for 15-25 days; lifting each mulching film to a side of the corresponding sugarcane furrow after the raw materials ferment and become thoroughly decomposed; adding compound fertilizers into the sugarcane furrows; covering soil on the compound fertilizers; planting sugarcane seedlings. The raw materials of the green manure comprise, by weight, 300-500 parts of broken sugarcane leaves, 300-500 parts of silt from fish ponds, 200-300 parts of farmyard manure, 200-300 parts of bran hulls, 100-200 parts of sweet potato residues, 50-100 parts of yeasts and 20-50 parts of lactic acid bacteria. Sugarcane buds are soaked in mixed solution for 18-24h to obtain the sugarcane seedlings, and the mixed solution comprises 6-24 parts of quicklime, 1-1.5 parts of gibberellin missible oil and 800-1200 parts of water. The high-yield cultivation method for the sugarcanes has the advantages of high bud ratio, low fertilizer and pesticide consumption in planting procedures and capabilities of obviously increasing the yield of the sugarcanes and obviously improving the quality of the sugarcanes.

The invention discloses a method for preparing low sugar preserved apricots. Key technical parameters which can influence the quality of the low glucose preserved apricots are determined by using dried apricots or fresh apricots as raw materials and adopting novel nutritive sweeteners with specific physiological functions, i.e., maltooligosaccharides as a filler and using fructose syrups as a sweetener, wherein in the primary vacuum sugar permeability process, the concentration of sugar solution is in the range of 30-35 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07Mpa, and the sugaring time under normal pressure is in the range of 10-15 hours; in the secondary vacuum sugar permeability process, the concentration of the sugar solution is in the range of 40-45 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07MPa, and the sugaring time under normal pressure is in the range of 10-15hours; and color, plumpness, sugar content and shearing force of a product are used as integrated quality evaluation indexes, so that the method for preparing the low sugar preserved apricots is determined. The preserved apricots prepared by adopting the method provided by the invention not only has low total sugar content, but also has specific nutritional value and has wide applicable consumer range.

Gluten-free formulations for the production of gluten-free bakery products. The formulations comprise gluten-free starch or starches which mimic the starch particle size found in wheat. The formulations can used to prepare bakery products such as breads and cakes.

The invention discloses low-sugar pawpaw preserved fruit and a preparation method thereof. The low-sugar pawpaw preserved fruit is prepared from a raw material of pawpaw and auxiliary materials of sweet osmanthus flower, honey, isomalt, citric acid and sodium benzoate by the procedures of selecting fruit, splitting, curing, protecting color, saccharifying, sugaring, drying and packaging. The low-sugar pawpaw preserved fruit has rich nutrients, strong fragrance, low sugar, low calorific value and high safety, is a functional leisure food with health-care effects of invigorating stomach and promoting digestion, regulating vital energy and promoting blood circulation, enlarging chests and beautifying skin and the like, and is suitable for people, in particular women, children and diabetic patients to eat.

The invention discloses a method for preparing decolorized grosvenor momordica juice and the decolorized grosvenor momordica juice prepared by the method. The method comprises following steps: selecting materials and pre-processing, passing through a cation column, decolorizing, acidifying for the first time, concentrating and acidifying for the second time. The decolorized grosvenor momordica juice is white or yellow-like transparent liquid with Baume degree more than 10 or brix more than 60, wherein the juice contains, calculated by dry weight, mogroside with a volume content equal to or larger than 30%. The grosvenor momordica juice prepared by the method keeps the natural nutriment of grosvenor momordica and has high sweetness and low sugar content. Meanwhile, the method solves the color change problem of the grosvenor momordica juice, and the product is suitable for various consumers, in particular to patients with diabetes, hypertension, etc.

Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.

The invention provides a low-sugar jam and a preparation method of the low-sugar jam. The low-sugar jam consists of dehydrated pulp, sweetener, calcium carbonate, an acidity regulator, a thickening agent and the like. Fruit raw materials are subjected to pretreatment, osmotic dehydration and pulping, and then auxiliary materials are added into the fruit raw materials to be heated and stirred to obtain a jam finished product. The pulp subjected to osmotic dehydration is used as the raw materials to prepare the jam, thereby reducing heating energy consumption, saving jam producing time, and retaining original quality of fruits well. In addition, konjak fine meal and calcium carbonate are added, sugar content and heat are reduced, dietary fiber content and calcium content in the jam are increased, the health-care effect of the product is improved, and human health is facilitated.

A freeze-dried mulberry fruit powder is prepared from mulberry fruit through washing, beating, stirring, removing saccharide and water by freezing-thawing method or centrifugal method, freeze drying and superfine pulverizing.

The present invention discloses a low sugar honey pomelo fruit paste and a preparation method thereof. The honey pomelo fruit paste of the present invention comprises the following components, by weight, 45-60 parts of a debittering honey pomelo natural juice, 15-20 parts of debittering honey pomelo pericarp, 5-10 parts of a non-sugar sweeting agent, 0.3-0.5 part of lemon acid, 0.03-0.06 part of vitamin C, and 10-34.5 parts of water, wherein the honey pomelo fruit paste of the present invention has low sugar content and low calory, does not easily cause fattening, and is suitable for taking by diabetes patients. According to the preparation method of the present invention, an ion exchange resin is adopted to carry out debittering on the honey pomelo natural juice, such that a debittering time is short, debittering efficiency is high, a production time on pulp destruction is reduced, production efficiency is improved, production cost is reduced, and the produced product maintains color, natural flavor and nutrients of fresh honey pomelo, and has good taste.

The invention discloses a producing method of debitterized low-carbohydrate freeze-dried lemon slices, comprising the following steps of: selecting fresh lemons which are failed to be chosen in a commercialized classifying process and have been separated from rotten, mildewed and wormy lemons, wherein the diameter of each selected fresh lemon is 50mm-60mm; cleaning the fresh lemons, sterilizing and then transversally cutting into slices of 4mm-5mm; debitterizing the slices, dipping into xylitol, putting in dishes, freezing for sublimation drying in a vacuum condition, evaporating and drying in a vacuum condition, absorbing clean dry air to break the vacuum condition, transfer-packaging the splices by using a high oxygen-insulation material in a controlled dry environment, and then packaging the slices in a low vacuum condition to obtain FD (freeze-dried) lemon slices. The producing method of debitterized low-carbohydrate freeze-dried lemon slices is low in energy consumption and high in production efficiency; the prepared lemon slices have biological characteristics of lemon in aspects of shape, color, freshness and aroma, and have low carbohydrate, low bitter and good taste; the slices can be made to be drunk as tea, and can be used as medicine; the slices are convenient for storage and use and high in additional values, have lemon nutrition components and low-carbohydrate health care function; and the producing method of debitterized low-carbohydrate freeze-dried lemon slices solves the problem that orchard workers are difficult to sell defective lemons, and makes a contribution to increase of income.

The invention relates to a nutritive Suzhou style mooncake and a preparation method thereof. The mooncake is prepared from a filling and a covering. The filling comprises the following raw materials by mass: 1 to 3.5 kg of cooked flour, 1 to 6 kg of fried glutinous rice flour, 2.5 to 4 kg of oil, 1.5 to 9 kg of white sugar, xylitol or maltitol, 1.5 to 4 kg of semen juglandis, 0.5 to 3 kg of green prune, 1 to 4 kg of red and green melon, 0.5 to 2.5 kg of kumquat cake, 0.5 to 3 kg of sugared orange peel, 0.5 to 2.5 kg of candied melon, 0.5 to 1.5 kg of sweet-scented osmanthus, sesame and shelled melon seed, 0.25 to 1.5 kg of sesame oil, and 0.5 to 1.5 kg of water extract of seaweed. The preparation method has easy operation, can not only reduce the sugar and the content of grease and introduce the water extract, but also keep the taste of traditional mooncakes. The quality of the nutritive Suzhou style mooncake accords with the product industrial standard, so the market demand for the nutritive Suzhou style mooncake is good; and the price and the taste of the nutritive Suzhou style mooncake are particularly popular with middle-aged and elderly people.

The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy candy confection brand product with our invention. This invention can have a healthier group of edible oils component, unique antioxidant taste profile component, fiber component, water component, emulsifier component, and potentially a 0% or greater supplement component that can add additional dietary benefits. Specific ratios of ingredients can lower sugar content up to 75% while creating a product with a taste, texture, and mouth feel similar to regular flavored chewy or gummy candy. The reduction of sugar possible within this invention can reduce the negative health ramifications of high sugar content that current flavored chewy or gummy candy confections suffer from and the addition of the healthier ingredients adds some improved health characteristics to the products that usually are devoid of nutrition. Additionally, the method for preparing a flavored chewy or gummy candy confection with these improved health characteristics, taste profile, and dietary benefits are covered.

The invention discloses a process for producing low-sugar type compound brown sugar, comprising the following steps of: lowering the sugar: with brown granulated sugar as raw material, dissolving, evaporating and concentrating the brown granulated sugar to be oversaturated, reducing the temperature and inputting fine powdered sugar to make crystals; concentrating and drying: placing the substances remained after crystal separation in a sugar boiling pot to concentrate and dry so as to obtain low-sugar type brown sugar; and physically mixing the low-sugar type brown sugar with added auxiliary materials in proportion to obtain the low-sugar type compound brown sugar. Compared with the prior art, in the process adopting the steps, part of the sugar is removed and the sugar content is reduced through a crystallization method in the process of producing brown granulated sugar or by directly taking brown granulated sugar as the raw material and then the auxiliary materials are added to form the low-sugar type compound brown sugar with a healthcare function; in addition, the making manner is simple and the equipment investment is small.

The invention provides a method for preparing rice protein polypeptide powder from rice residue protein. The method comprises the following steps: using the byproduct rice residue protein in starch sugar plants as the raw material, washing, hydrolyzing, desalting, drying and the like to obtain the food-level rice protein polypeptide powder. The protein content in the rice protein polypeptide powder is more than or equal to 77%, and small peptides, the molecular weight of which is about 1,000, account for 67% of the total protein. The rice protein polypeptide powder not only keeps the advantages of low irritability, high biological value and the like of the rice protein, but also has obvious functions in the aspects of digestive absorption and health care because that the powder contains alarge amount of small peptides.

The invention discloses an upper cured tobacco baking method belonging to the field of cured tobacco baking concocting technology. The feed preparation procedure selects the upper tobacco in delay harvest or half plant harvest mode which harvests leaf and main trunk one time. Rod hanging procedure bakes the half plant of upper cured tobacco stem and leaf together without separating the same. Baking procedure employs three-section baking method, wherein all sections of the baking time are prolonged for more than 3 hours, and the early temperature of bake-yellowing is reduced for 1 to 2 DEG C. After-baking procedure picks the leaf off from the trunk when the leaf becomes a little soft and the main trunk becomes hard and brittle after being taken off from bed. The invention can, in average, enhance orange smoke rate of the upper tobacco for 5.0 % and first-rate tobacco rate for about 4.0 %, price of original tobacco for 1 Yuan per kilogram.

The invention relates to a rice cooker, in particular to an intelligent rice-draining low-sugar rice cooker, and belongs to the field of intelligent automatic technology of rice electric cooking and energy-saving and intelligent automatic processing kitchens. The intelligent rice-draining low-sugar rice cooker is a multifunctional rice cooker. The structure of the rice cooker comprises a built-in steamer in a heating pot, a spray board arranged on the upper portion of the rice cooker, and a rice soup pot arranged at the lower portion of the rice cooker. The intelligent rice-draining low-sugar rice cooker imitates an process of cooking to be half-cooked, draining rice with water and steaming to be cooked when rice is cooked and steamed by using a rural firewood big oven, wherein when the rice is cooked to half-cooked, cold water is sprinkled evenly to the rice so as to wash away starch on the surface of the rice again, and then the rice is heated and steamed to be cooked; according to the intelligent rice-draining low-sugar rice cooker, water-soluble substances, such as amylopectin and vitamin B, can be separated so as to obtain a sweet and delicious by-product, namely rice soup, part sugar and calories are separated from the rice into the rice soup so as to reduce the sugar and the calories in the rice, and cooked rice grains are dry and full, fluffy and sweet. The entire process can be intelligently and automatically completed, and is energy-saving, safe, time-saving and labor-saving.

The invention provides a hawthorn vinegar healthy beverage, which is characterized by comprising the following raw materials in weight portion: 40 to 80 portions of hawthorn, 40 to 80 portions of honey, 40 to 80 portions of xylitol, 50 to 100 portions of white vinegar, 0.25 to 0.5 portion of aspartame, and 650 to 850 portions of water, and the hawthorn vinegar is prepared by a certain method. The hawthorn vinegar has disease prevention efficacy of table vinegar, good flavor of juice, palateful sweet and sour and sweet taste, and is suitable to be directly drunk. The hawthorn vinegar is rich in various amino acids, organic acid, vitamin, mineral and other nutritious ingredients, and has efficacies of blood-fat reduction, vessel relaxing, oxidation resistance, immunity regulation, harmful bacteria elimination, balance maintenance for blood acid alkali, weight reduction, digestion help and sobering up and the like.

The invention discloses a low-sugar and low-caffeine instant coffee-based beverage and a making method thereof. The making method comprises the processing steps of preparing coffee raw materials, preparing a mixed solution, sterilization and filling, particularly during preparation of the coffee raw materials, a novel decaffeinated coffee extracting solution is developed from roasted coffee beans and roasted barley as raw materials according to the processing flow including grinding, spraying washing, thermal insulating extraction, aroma recovery, filtering, centrifugal treatment, aroma backfill and the like, the coffee extracting solution contains little caffeine, the baking aroma is enhanced while the original coffee aroma and texture are guaranteed, and basic guarantee is provided for improving the aroma and the texture of a finished coffee-based beverage product; besides, decaffeinated ground coffee powder with particle size being 20-100 microns is added to the raw material formula, so that the aroma and the texture of the finished instant coffee-based beverage product are enhanced; bitterness of the coffee is modified with combination of Custer sugar and a Siraitia grosvenorii extracting solution, the use amount of the Custer sugar is reduced, and the beverage is beneficial to body health of a drinker.

In order to solve the problems that the granules are non-uniform, the surface is provided with cracks and recesses and the compactness of the microcapsule wall is low in the conventional microcapsule product and the product is low in thermal solubility, low in emulsifying property and high in sugar content and has the soybean smell, the invention provides a walnut oil microcapsule and a preparation method thereof belonging to the technical field of oil microencapsulation. The walnut oil microcapsule is prepared by taking 15-25 parts of walnut oil, 0.6-3.4 part of sucrose ester and 1.5-3.2 parts of monoglyceride as the core material and taking 3-10 parts of cane sugar, 18.3-27.6 parts of maltodextrin, 17.6-28.3 parts of peanut protein isolate and 1.3-3.5 parts of dipotassium phosphate as the wall material. Therefore, the prepared walnut oil microcapsule has the advantages of smooth surface, uniform particle size and high compactness of microcapsule wall.

The invention provides a brown milk drink. The raw materials mainly comprise 20-60g of white granulated sugar, 0.1-10g of sweeteners, 2-30g of glucose, 30-130g of skim milk powder and water. The production method comprises steps: glucose and skim milk powder are mixed, water is added to a constant volume of 1000mL, and mixed materials are obtained. 0.02-0.08g of lactic acid bacteria are added into 1000g of mixed materials for fermentation. The brown milk drink has low sugar content and good taste, and can maintain good stability without addition of stabilizing agents. The invention also provides a production method for the brown milk drink. The produced brown milk drink has good taste and strong stability after a maillard reaction.

The invention relates to a noodle capable of reducing blood sugar and a preparation method thereof. The noodle is composed of the following components in parts by weight: 2 to 6 parts of pumpkin powder, 3 to 5 parts of sorghum, 4 to 7 parts of buckwheat, 3 to 6 parts of wheat bran, and 72 to 85 parts of wheat flour. The noodle is prepared from pumpkin powder, sorghum, buckwheat, wheat bran, and wheat flour according to a fixed ratio; the pumpkin powder, sorghum, buckwheat, and wheat bran are natural foods, no additive is added, and the effective components and functions of pumpkin powder, sorghum, buckwheat, and wheat bran are fully utilized and combined with wheat flour to prepare the healthcare noodle, which has the advantages of reasonable and balanced nutrients, low sugar content, low cost, simple production technology, and smooth, fine, and delicious taste, and also has the functions of improving digestion, retarding the absorption of sugar in intestines, regulating the blood pressure of diabetes patients, promoting the insulin secretion of diabetes patients, and adjusting the blood sugar of diabetes patients. Moreover, the noodle will not break and the soup will not turn turbid even if the noodle has been cooked for a long time.

The invention provides a mixed fruit and vegetable fermented product and a preparation method thereof. The method comprises the following steps: (1) washing the mixed fruits and vegetables, crushing to obtain mixed fruit and vegetable liquid, adding pectinase and cellulase into the mixed fruit and vegetable liquid and performing enzymolysis, thereby obtaining enzymolysis liquid; (2) adding a carbon source, a nitrogen source and inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides and performing primary fermentation, thereby obtaining first fermentation liquor when the pH value of the fermentation liquor is reduced by over 0.5; (3) adding the carbon source and the nitrogen source into the first fermentation liquor, and inoculating compound lactobacillus and performing secondary fermentation, thereby obtaining second fermentation liquor when the total sugar content of the fermentation liquor is lower than 3wt%, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum, and; and (4) uniformly mixing the second fermentation liquor, centrifuging, homogenizing and sterilizing the centrifuged supernatant, thereby obtaining the mixed fruit and vegetable fermented product. According to the scheme in the invention, the mixed fruit and vegetable fermented product with the advantages of low sugar content, good taste and unique flavor can be obtained in short fermentation time.

The invention belongs to the field of health products and discloses meal replacement powder for assisting blood pressure lowering and a preparation method of the meal replacement powder for assisting the blood pressure lowering. The meal replacement powder for assisting the blood pressure lowering is prepared from the following components in parts by weight: 50-80 parts of soya beans, 10-30 parts of agarics, 10-30 parts of lentinula edodes, 5-15 parts of cassia seeds, 20-40 parts of hawthorn fruits, 30-50 parts of tomatoes, 50-80 parts of Chinese yam, 50-80 parts of corns, 30-50 parts of kudzu vine roots and 25-35 parts of lucid ganoderma. The meal replacement powder prepared by adopting the preparation method disclosed by the invention can meet the daily feeding nutrient ingredient and energy needs of low heat, low fat, low cholesterol, low sugar, low salt, high protein, high vitamin and an appropriate amount of trace elements of a hypertensive patient, and also can be used for regulating the blood pressure by virtue of pesticide effect ingredients to comprehensively achieve effects of decreasing blood pressure and protecting health; and meanwhile, the selected directly-edible materials are safe, effective, free of toxic and side effects, beneficial to being eaten by the hypertensive patient at any time, and capable of effectively preventing the elevation of blood pressure.

The invention belongs to the field of probiotic fermented beverages, and particularly relates to a malus prunifolia probiotic fermented beverage and a preparation method thereof. Juice of malus prunifolia is utilized to match with Chinese dates, black tea and other auxiliaries, probiotic strains are inoculated, and a microorganism fermenting process is conducted to prepare the malus prunifolia probiotic fermented beverage. The malus prunifolia probiotic fermented beverage prepared by the method has double effects of probiotics and malus prunifolia, and has remarkable effects in protecting health, beautifying the face and improving immunity and disease resistance.