416results about How to "Low sweetness" patented technology

Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

The invention belongs to the food processing field, in particular to a low-sugar banana-pineapple compound jam and a manufacture method thereof. The low-sugar banana-pineapple compound jam is prepared from the following raw materials: bananas, pineapples, xylitol, Xanthan gum, citric acid and ascorbic acid through the steps of selecting, protecting colors, pulping, concentrating, homogenating, canning and sterilizing, the content of soluble solids is between 25 percent and 40 percent, and the total sugar content is lower than 65 percent. The invention has wide resources and low cost because defective bananas and pineapples are used as main raw materials, effectively and remarkably lowers the sweetness of the jam because the xylitol is adopted as a sweetener, greatly improves the jam flavor without adding any essence, has the advantages of low sugar, white color, rich nutrition, good taste, simple process, simple and convenient operation, easy control, low cost, environmental protection, easy industrialized production, and the like.

The invention provides an electronic cigarette liquid. The electronic cigarette liquid comprises basic cigarette liquid formed by mixing tobacco extract, tobacco essence, glycerin solvent, propylene glycol and water. The electronic cigarette liquid is characterized in that nicotine salt or a mixture thereof or a mixture of the nicotine salt and nicotine is added to the basic cigarette liquid, the nicotine salt comprises citric acid nicotine, dipicric acid nicotine salt, tartaric acid nicotine salt and nicotine hydrochloride, the tobacco extract comprises red sun-cured tobacco reactants and Zimbabwe tobacco extract, and the tobacco essence comprises ethyl maltol and dihydro ionone beta. According to the electronic cigarette liquid, the nicotine salt or the mixture thereof or the mixture of the nicotine salt and the nicotine is added to the electronic cigarette liquid, strong irritation brought by only adding the nicotine to mucosa can be avoided on the condition that the same physiological intensity is provided, the red sun-cured tobacco reactants, the Zimbabwe tobacco extract, the ethyl maltol and the dihydro ionone beta can provide characteristic flavor of tobacco, and the smoking flavor of the electronic cigarette liquid can be made close to traditional cigarettes.

Natural sweetener blends and sweetened compositions having an improved, sugar-like taste quality are provided herein. Also provided are methods of improving the sugar-like taste quality of sweetened compositions comprising such natural sweetener blends.

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.

A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

The invention discloses a crunchy rice candy. The crunchy rice candy comprises the following components in parts by weight: 50 parts of sticky rice flowers, 7.5-9 parts of maltose, 7.5-9 parts of fructooligosaccharide and 6-8 parts of edible palm oil. The invention also discloses a preparation method of the crunchy rice candy. The technical characteristic of the preparation method is low temperature puffing. The crunchy rice candy provided by the invention not only has low sugars, low fat, strong palatability, good taste and rice nutrients, but also has the beneficial effects of promoting mineral absorption of human bodies, preventing constipation and tooth decay and reducing blood fat, can be eaten safely and reduce the cost and has unique and diverse tastes, thus satisfying the likes of different consumers.

The invention provides a low-fat low-osmosis low-residue type enteral nutritional powder for patients with inflammatory bowel diseases. The powder is prepared from protein, fat, carbohydrate, vitamin complex, minerals and epigallocatechin gallate, and does not contain gluten, wherein the protein is supplied by whey protein powder and L-glutamine; the fat is supplied in a mode of long-chain fatty acid and medium-chain fatty acid, and a ratio of (omega-6) to medium-chain fatty acid to (omega-3) to (omega-9) is 40% to 40% to 10% to 10%; and the carbohydrate is maltodextrin. The enteral nutritional powder is suitable for people who are relatively poor in gastroenteric function and easily have diarrhea or people requiring low-fat low-residue diet, such as patients with inflammatory bowel diseases, pancreatitis patients who are in transition of initial oral diet, heart failure patients, patients who initially use enteral nutrition after fasting, patients with cholecystitis or gall-stone, patients subjected to cholecystectomy, obesity people, patients in preparation of bowel surgery, patients after gastrointestinal surgery and the like. The enteral nutritional powder can be used for supplying balanced nutrition support, is easy to brew and store, is convenient to control dosage and osmotic pressure, and can be used for improving the living quality of patients.

The invention provides a preparation method and product of instant particles of bee pollen active ingredient and products thereof. The wall of bee pollen is broken using a composite enzymolysis wall-breaking method and the wall-broken bee pollen and the common excipients are processed into the instant particles. The bee pollen is subjected to enzymolysis by the plant composite hydrolase, it is a newest technological process, with marked features such as simpleness, mild condition, easy operation, short time-consumption of reaction process, high wall breaking rate, compared with the other technological process. After the bee pollen is subjected to enzymolysis, the content of the main active ingredient is markedly increased and the sensitizer is subjected to enzymolysis, therefore the nutritive value of the product is greatly increased and the food safety of the bee pollen product is increased and the product quality is increased.

The invention discloses an electronic cigarette atomization liquid which is a common atomization liquid comprising a tobacco extract, cigarette fragrances, edible fragrances, and solvents such as glycerinum, propylene glycol and water through mixing, wherein the common atomization liquid further comprises nicotine salts, a mixture of nicotine salts with nicotine, or a mixture of organic acids of the nicotine salts and synthetic nicotine salts thereof. The electronic cigarette atomization liquid has the beneficial effects that due to adoption of the nicotine salts, the mixture of the nicotine salts with nicotine, or the mixture of the organic acids of the nicotine salts and the synthetic nicotine salts thereof, identical physiological strength can be provided, and intense irritation to mucosae caused by nicotine only can be avoided; meanwhile, due to adoption of the organic acids, the sweetness of the electronic cigarette atomization liquid can be reduced, and the electronic cigarette atomization liquid can be relatively smooth in taste; due to adoption of the tobacco extract, the cigarette fragrances and the edible fragrances, a tobacco taste atomization liquid can be provided, thespecific tobacco fragrance can be enhanced, the smoking taste of the electronic cigarette atomization liquid can be relatively approximate to that of conventional cigarette, relatively high fragrancequality of fruits, foods, drinks and mint taste atomization liquids can be provided, and the smoking taste of the electronic cigarette atomization liquid can be relatively real and natural.

The invention discloses electronic cigarette atomizing agent with tea perfume and a preparation method of the electronic cigarette atomizing agent and belongs to the technical field of electronic cigarette atomizing agent. The electronic cigarette atomizing agent includes steps of (1) smashing tea leaves to 10-100 mesh; (2) adding organic solvent for immersion; (3) carrying out decompression concentration on leaching liquor; (4) re-dissolving with ethyl alcohol and freezing for dewaxing; (5) distilling molecularly. The tea essential oil mainly comprises volatile substances such as unsaturated fatty acid and terpene, can be directly atomized at the heating temperature of an electronic cigarette without high-boiling-point substances left, can be used as the atomizing agent independently and also be used after being diluted with propylene glycol or glycerinum. When the atomizing agent is used, sweetness of the propylene glycol or glycerinum can be effectively reduced, tea scent is given to the electronic cigarette, production process is simple to operate, production cost is lower, and the electronic cigarette atomizing agent has significance and value in actual production.

The invention relates to a green papaya chewing tablet made from natural plant fruit papaya, which mainly contains the materials of green papaya powder, sweetener and adhesives; the preparation method comprises following steps: making green papaya powder first; mixing the green papaya powder with other materials; making the mixture into particle materials; drying the particle materials with low temperature; squashing the particle materials into tablets; finally packing the tablets to obtain the product. The green papaya chewing tablet has the advantages of strengthening spleen and stomach, helping digestion, relieving constipation, detoxicating and deswelling, improving lactation, preserving continence, preventing tooth decay, anti-tumor, reducing weight, enlarging breast, and being suitable for general population, more particularly for the female friends.

The invention discloses E-cigarette nicotine liquid and a preparation method thereof and belongs to the technical field of E-cigarette nicotine liquids. The E-cigarette nicotine liquid is made from high-nicotine tobacco extract, tobacco flavor and the like, wherein the tobacco extract has rich tobacco characteristic fragrant ingredients (such as megastigmatrienone, beta-damascone, pyrones, and furanones) and nicotine, can provide tobacco aroma and curing aroma and meet the physiological needs of consumers, and provides better satisfaction. The high-nicotine tobacco extract has very low contents of high-boiling-point ingredients and macromolecular substances (such as proteins, pectin, and polysaccharides), is free of burnt smell and low in sweetness, and can supplement aroma and cover peculiar odors, lower stimulus and improve taste strength. By being used with tobacco flavors, the E-cigarette nicotine liquid has enhanced curing aroma and tobacco aroma, and has strong aroma and good volatility. The preparation process of the E-cigarette nicotine liquid is simple, is simple and easy to perform, and is applicable to large-scale industrial production and application.

The invention relates to sugarless south isatis root granules and a preparation method thereof. The sugarless south isatis root granules are prepared from south isatis root, dyer woad leaf, amylin and steviosin and are prepared by decoction, concentration, standing, recovery, and drying in proportion. The method changes the original sugar granules into sugarless granules, uses the amylin to replace cane sugar, and adds a small amount of the steviosin to adjust the mouthfeel, reduces the saccharinity of the original sugar granules, and reduces the dosage of auxiliary materials and the cane sugar in the preparation. The applied dosage of the sugarless granules is not changed compared with that of the original sugar granules, so that the sugarless south isatis root granules can adapt to more patients.

The invention relates to a food addiitive, particularly a neotame-containing composite sweetening agent applicable to solid beverages. The neotame-containing composite sweetening agent applicable to solid beverages is composed of the following components in percentage by mass: 0.56-0.65% of neotame, 2.5-5.9% of Rebaudioside-A, 20-25% of erythritol, 30-40% of maltitol, 30-35% of sorbitol, 0.5-2% of flavor corrective and 0.2-1.5% of anticaking agent. The flavor corrective, anticaking agent and the like in the composite sweetening agent improve the product performance. When being applied to solid beverages, the reasonably compounded composite sweetening agent has the advantages of soft sweetness, high solubility, high stability, high safety, low sweetness cost and the like, can not result in saprodontia, and can not cause increase of blood sugar and cholesterol.

The invention discloses a moon cake with a preservative film layer, which comprises filler (1) and a cake skin (2) wrapped on the filler (1). The moon cake is characterized in that the preservative film layer (3) is wrapped on the top surface and the side surface of the cake skin (2) and comprises chitosan as a main component. The effect of restraining microorganisms can be achieved by spraying a chitosan preservative film layer with bacteriostatic performance on the surface of the cake skin, which is an economic and feasible moon cake preservative method for effectively prolonging the shelf life of a moon cake; the health care function of the traditional moon cake is enhanced by utilizing the chitosan function in the components of the preservative film layer so that the moon cake as a traditional food develops towards a new health care functional characteristic direction to obtain the effect of killing two birds with one stone; and the chitosan is a basic amylase widely existing in the nature. The chitosan has the advantages of nature, innocuity, good biocompatibility, and the like and is proved by searches not to influence the health.

The invention belongs to the technical field of subsidiary food processing, and particularly discloses a dioscorea opposite bean curd stick and a preparation method thereof. The dioscorea opposite bean curd stick is prepared from the following raw materials in parts by weight: 140 to 200 parts of dioscorea opposite, 60 to 100 parts of glycine max, 20 to 40 parts of pueraria lobata starch, 10 to 18 parts of sesamum indicum, 12 to 20 parts of medicago, 15 to 25 parts of cannabis sativa, 8 to 15 parts of euryale ferox, 8 to 16 parts of dried scallop, 4 to 12 parts of daucus carota, 18 to 30 parts of cane sugar, 1 to 3 parts of citric acid, 0.5 to 1.5 parts of a coagulator, and 0.5 to 1.5 parts of an antifoaming agent. The invention further discloses a preparation method of the dioscorea opposite bean curd stick. The method comprises the following steps: sequentially weighing the raw materials in parts by weight, pretreating the raw materials, feeding a formed bean curd stick into drying equipment to perform drying after pretreating, and then slicing, packaging and storing the dried and formed bean curd stick, so as to obtain a finished product. The preparation method is simple in technology, nutrition ingredients cannot be lost during preparation, and the dioscorea opposite bean curd stick is rich in nutrition, has aromatic flavor, is mellow and delicious, can meet the demands of different consumer groups, and has the efficacies of invigorating the spleen and stimulating the appetite, strengthening the constitution, reducing fever, lowering the evil fire, and reducing the blood pressure and flood fat.

The invention discloses an orange essence for filter capsules, a preparation method of the orange essence, the filter capsules and cigarettes. According to the orange essence for filter capsules disclosed by the invention, aroma of the orange essence can be obtained through cooperation of various raw materials. Since no essential oil is adopted as the raw material of the essence, the orange essence for the filter capsules disclosed by the invention has fixed chemical components and constant contents, and no influences of production conditions, storage environments, manufacturers and other external factors are generated, so that stability of the quality of the orange essence for the filter capsules is ensured. Moreover, the orange essence for the filter capsules has rich aroma and good coordination, aroma can be improved and modified well, the sweet and cloying feeling is reduced, offensive odor is covered, and irritation is reduced; and the quality and quantity of the aroma can be improved, the cigarette aroma is coordinated, the sensory comfort is increased, and the smoking taste and aftertaste can be improved.

The invention provides a method for inhibiting retrogradation of instant rice. Trehalose is a safe and reliable natural anti-retrogradation agent, which is lower in sweetness than sucrose and free of toxic effects to the human body. For the trehalose is small in molecular weight and relatively high in dissolubility, the trehalose is capable of relatively well infiltrating into pores of the rice grains when a trehalose solution is used for wetting the rice. At the same time, a certain pressure is exerted on the rice by ultrahigh pressure equipment, so that the trehalose is promoted to infiltrate into the pores of the rice grains by the ultrahigh pressure. The trehalose molecules and amylose molecules combine fully so as to form conjugant, so that steric hindrance is increased and starch molecular rearrangement is influenced; thus, re-crystallization degree of the starch is delayed, and retrogradation phenomenon of the rice is thereby inhibited. The rice treated by controlling trehalose solution concentration, wetting temperature, high-pressure treatment pressure and time is then cooked, so that ultrahigh pressure-synergic trehalose infiltrated instant rice with good edible qualities and obvious retrogradation-resistant effects is prepared. Being stored at 4 DEG C for 30 days, etrogradation enthalpy of the prepared instant rice is 3.42J/kg, which is 1.19J/kg lower than the etrogradation enthalpy of common instant rice; and bound water content of the prepared instant rice is 12.7%, which is 2.3% higher than the bound water content of common rice.

The invention belongs to the technical field of food processing methods, in particular to a special powder for mochi and a making method of the powder. The powder special for mochi is processed by mixing glutinous rice flour, modified corn starch, high maltose syrup, a compound improver and water by certain weight percent and carrying out the following steps: (1) mixing; (2) steaming; (3) mixing the high maltose syrup with the material; (4) taking out the steamed powder; (5) cooling the steamed powder; and (6) sterilizing and packaging the steamed powder. The invention has the following characteristics: by using the method in which the raw materials and the process are simultaneously improved, the problems that the traditional mochi powder is easy to harden and go bad, has poor taste and short shelf life and is hard to preserve are solved; and the mochi products made of the mochi powder have good elasticity, strong pliability, tender taste and more than 6 months of shelf life.