215results about How to "Lower sugar content" patented technology

Various aspects and embodiments disclosed herein relate generally to compositions that can be used to increase physical and mental energy, reduce the sensation of hunger. At least some of the composition disclosed herein can be used to obviate or moderate some of the discomfort which may be associated with initiating or maintaining reduced calorie and/or ketogenic diets.

The invention discloses a brown lactic acid bacteria drink and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing a raw material A to obtain a mixed liquid A and standing the mixed liquid A for 1-10h under the temperature condition of 4-40 DEG C to obtain a sizing agent A, wherein the raw material A comprises 8%-16% of milk powder, 0.02%-0.2% of lactase and water; (2) carrying out maillard reaction on the sizing agent A, cooling, uniformly mixing with a lactic acid bacteria starter, fermenting, turning over matters in a vat, homogenizing and cooling to obtain a fermented milk-based material; and (3) mixing an uniformly mixed additive B and the fermented milk-based material in the step (2) to obtain a mixed liquid B, adjusting the acidity and homogenizing so as to obtain the drink, wherein the additive B comprises an emulgator, a stabilizer and water. The preparation method is simple, the fermentation time is shortened, reducing sugar or pigment is not additionally added, and the prepared brown lactic acid bacteria drink is low in sugar content, and has good stability in shelf life.

The invention relates to a making method of low-sugar blackberry jam in the jam process technological field, which is characterized by the following: choosing flash-freezing or fresh blackberry with good color and flavor and high sugar acidity as raw material; choosing natural food additives; using modern process technique and unique dispense prescriptions; making the blackberry jam with low sugar content, beautiful in color and sour-sweet taste; having more dense scent of raspberry with stable quality. The invention has the merits of (1) the dispense prescriptions is formed through researching over many years and fits the needs of food with low sugar and high pulp content and mellowing taste for modern people, and (2) the invention utilizes the methods of vacuum concentration, homogeneity and degassing to reserve nutrient in high limit and retains the natural flavor of the blackberry and stability of the product.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

This invention relates to a method for making the packing board through the blasting pulp, which belongs to the slurrying papermaking field. The method comprises the following steps: a) hammering, washing and stackable preprocessing the palm husk; b) adding caustic soda and adjuvant to immerse; c) setting the material in the blasting tin to steam, then discharging the slurry to the spreading chamber; d) extracting devil liquor of the slurry by the shoving mill, the devil liquor can be multi-purpose used or sent to sewage disposal place; e) backflushing pulp, purifying, grinding, seasoning, the blasting pulp single or with the waste pulp, sulfate wood pulp to make the packing board. The invention based on the biological tissue of the palm husk, through blasting to prepare pulp with low pollution, while the paper pulp has good intensity property especially high collar pressure intensity.

The present invention relates to wine, is especially process of producing fermented fresh date dry white liquor, and belongs to the field of food and drink producing technology. The process of producing fermented fresh date dry white liquor includes the steps of sorting material, washing, crushing, adding yeast, fermentation, storing, ageing at 20 deg.c for 5-12 months, clarifying with glue, filtering, freezing, stabilizing, sterilizing, filling and bottling. The production process without heat treatment has well maintenance of the nutritious components in the materials. The white liquor has low alcohol content, low sugar content, high vitamin C content, good taste, rich nutrients and health functions.

The invention discloses a plant protein peptide powder, which is a green, safe and healthy plant protein peptide powder, preferably protein powder derived from natural plants such as soybean protein isolate, pea protein, soybean peptide, wheat oligopeptide, and Peptide powder is the main raw material, which is more suitable for long-term use of existing sub-healthy people and middle-aged and elderly people. The preparation method of the plant protein peptide powder is also disclosed, the preparation is simple and the plant protein peptide powder can be mass-produced. The production process of the invention is simple, only needs to be sieved and mixed for packaging, has low production cost, high economic benefit, high product stability, is not easy to agglomerate, and is suitable for large-scale production.

The invention discloses a preparation method of tobacco-derived basic smoke flavor raw material. The technical scheme of the invention is to carry out dry distillation and pyrolysis of tobacco raw materials in a closed system at 180-365° C.; and then extract aroma substances from the tobacco raw materials after dry distillation and pyrolysis. The extracted product and its further refined product are the tobacco-derived basic smoke flavor raw materials. This raw material is applied to new tobacco products, which not only has the natural aroma of tobacco, but also can significantly increase the aroma characteristics of new tobacco products, such as smoky aroma, burnt aroma, and roasted aroma, making it closer to traditional cigarettes. The raw material can also be applied to traditional cigarettes. The invention has the advantages of simple process, economical safety, obvious application effect and broad application prospect.

The invention relates to a manufacturing method for golden thread preserved dates with low carbohydrate and lower calorific value, which comprises the steps of the screening, the cleaning, the filum dividing, the scalding and bleaching, the saccharifying and soakage, the baking and the reshaping of Chinese date fruit and the packaging of finished products; and is characterized in that: ethroglucin is used for replacing part of saccharose in the saccharifying or soakage process for manufacturing the Chinese date fruit. Being determined by tests, the sugar content of the golden thread preserved dates produced by the method of the invention is reduced from 70 percent or so which is originally processed by adopting the traditional technology to 20 to 30 percent, and the original flavor and sweet taste of the golden thread preserved dates are not affected; furthermore, as the permeation pressure of the ethroglucin is high, sugar-permeating time is greatly reduced, process is simplified and cost is reduced; in addition, the ethroglucin does not have the Maillard reaction of reducing sugar, therefore, in the process of saccharigying, the color change of the Chinese dates is small, and the products have light color and luster and better condition.

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 invention relates to sugar-free yoghourt and a preparation method thereof. The sugar-free yoghourt is prepared by fermenting a dairy product, a non-carbohydrate sweetening agent, sugar alcohol, a stabilizing agent and sea backthern powder through strains, wherein the stabilizing agent is selected from a combination of pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate.The yoghourt disclosed by the invention not only solves the problem of influence on the yoghourt flavor caused by casein crystallization and yoghourt tissue state change due to Vc enrichment, strong acidity and special flavor of the sea backthern in the prior art, but also has various healthcare and nutrition actions of multiple probiotics and sea backthern. The yoghourt disclosed by the invention is suitable for being drunk by consumers incapable of absorbing the sugar, and the due sweetness of the yoghourt is kept.

A low or no sugar sweet roll product or intermediate is provided wherein at least a portion of the sweetness of the sweet roll product is provided by a non-nutritive sweet flavorant provided in combination with at least one sugar alcohol having a molecular weight less than about 350. Additionally, specific formulations of non-nutritive sweet flavorant with defined sugar alcohols and/or polydextrose are provided when the non-nutritive sweet flavorant and sugar alcohol is in the filling component or the icing component of the sweet roll product or intermediate.

The invention discloses a blueberry jam and a preparation method thereof. The blueberry jam is characterized by comprising the following raw materials in percentage by weight: 69.65 to 79.82 percent of blueberry pulp, 20 to 30 percent of white granulated sugar, 0.03 percent of sodium citrate, 0.05 to 0.1 percent of malic acid, and 1 to 0.18 percent of acid resisting sodium carboxymethylcellulose, wherein the preparation process comprises the following steps: selecting and cleaning fresh blueberry to pulp so as to separate blueberry pulp; mixing blueberry pulp with the ingredients mentioned according to proportion; carrying out vacuum concentration to materials for 10 to 20 minutes to obtain soluble solid with the temperature of 30 to 35 degrees; and quickly increasing the temperature to 85 to 90 DEG C, then sealing after a jam jar is filled with the materials, placing the jam jar horizontally and keeping the temperature for 20 to 30 seconds, and cooling in time to obtain the product. The blueberry jam has the advantages that the specific form, real feeling and tastes of the natural blueberry are kept, the sugar degree is low, the coating performance is better, nutritional ingredients are rich, the taste is unique and the cost is low.

The invention discloses a low-sweetness Hakka rice wine brewing method which comprises the following steps: (1) soaking rice; (2) washing the rice; (3) steaming the rice; (4) sprinkling water to the steamed rice; (5) mixing the steamed rice with yeast powder; (6) conducting diastatic fermentation; (7) conducting after-fermentation to mature the wine and increase the aroma; (8) squeezing and clarifying; (9) heating the wine for sterilization; and (10) ageing the wine. The rice wine brewed according to the technical scheme provided by the invention and the rice wine brewed in a Hakka area are both sweet rice wine; the Hakka rice wine brewed by the method is of low sweetness; and the low-sweetness Hakka rice wine keeps the style of the traditional Hakka rice wine, has a mellow and pleasant aroma, tastes soft and refreshing, reduces the production cost and caters to the healthy drinking habits of modern people.

The invention relates to a making process for kirschwasser. The process includes the steps of: 1) subjecting cherries to peduncle removing, washing, drying, disinfection and crushing; 2) letting cherry juice and peels contact, adding a distiller's yeast according to a proportion to make them ferment together; 3) in the fermentation process, making the pigment and aroma in the peels dissolved in wine; 4) after the fermentation, carrying out peel pomace separation to separate the original wine from the peel pomace and wine sediment, and then performing cylinder pouring to make the wine liquid clear and transparent; 5) fermenting the separated original wine; 6) ageing the separated original wine liquid; 7) carrying out clarification and gelatin charging at the end of ageing to make a gel net generated in the wine liquid, and filtering out the peels; 8) performing freezing treatment after the clarification treatment; 9) conducting heat treatment after the freezing treatment; 10) performing deployment after the heat treatment to deploy various trace elements of the kirschwasser; 11) then removing sediment and floating matters to make the wine liquid clear and stable; and 12) canning the filtered wine juice by a stainless steel canning machine, performing packaging by an aseptic packaging machine, and conducting sealing by a cork stopper.

The invention provides a ginseng dry white wine. The wine comprises ginseng, honey, sugar and water in the weight ratio of 2-5 to 1-3 to 7-12 to 45-65. The processing technique comprises the following steps of: screening and cleaning the ginseng; pulping the ginseng; adding the honey and the sugar into the pulp; controlling the temperature to perform fermentation; and checking, filtering, secondarily fermenting, preparing, finely filtering and sterilizing the mixture. The processed ginseng dry white wine maintains the characteristics of natural substances and nutritive constituents, makes full use of the various nutritional functions of the ginseng and the honey, contains the saponin, amino acid, vitamin and trace element in the ginseng and the nutritive constituents in the honey which are fully dissolved into the wine and combines various beneficial bacteria produced in the fermentation so as to be easily absorbed by a human body, has a sugar degree less than that of ginseng pickled wine, and is suitable for various people to drink.

The invention discloses a method for producing orange sparkling wine. The method comprises the following steps: controlling the orange fruit maturity; performing scald peeling, peeling, pulping and juicing; clarifying; and performing first fermentation and secondary fermentation. The processing shortcoming of high acid content of the orange fruit can be avoided, the special fragrance and the mouth feel of the orange fruit can be kept, the nutrient value can be stored, and simultaneously the problems of the bitter feeling of the orange wine and the poor stability of the orange sweet fruit wine can be well solved, and the harmful flavor substances can be reduced. No chemical substance such as artificial color, spice or preservative is added in the production process and the wine is completely fermented by pure juice. The orange sparkling wine produced by the method provided by the invention is in orange yellow color, thoroughly clear, tiny and lasting in bubbles, intense in fruit flavor, fresh and cool in mouth feel and prominent in orange characteristic feature.

The invention discloses a bitter bamboo shoot juice drink and a preparation method thereof and relates to the field of processing of bamboo shoot drinks. The bitter bamboo shoot juice drink disclosed by the invention comprises 30-35% of bitter bamboo shoot juice, 5-7% of white granulated sugar, 0-0.5% of ascorbic acid, 0-0.05% of acid-resistant carboxymethylcellulose sodium and the balance being water according to a formula. The invention aims at providing the bitter bamboo shoot juice drink and the preparation method thereof. The method comprises the process steps of cutting, blanching, enzymolysis, pasteurization, fermentation and the like. The bitter bamboo shoot juice drink can effectively save nutritional ingredients in bitter bamboo shoots, increase the fermented flavor by inoculated lactobacillus for fermentation and effectively cover the bitter taste of the bitter bamboo shoots.

The invention discloses a preparation method for a tobacco source raw material with a basic cigarette smell. According to the technical scheme, the preparation method comprises the steps of extracting a tobacco raw material to obtain extract; performing dry distillation and pyrolysis on tobacco residues after extraction to obtain a dry distillation and pyrolysis solution; and combining the extract with the dry distillation and pyrolysis solution in any ratio (the usage amount of the extract is less than 100%) to obtain the tobacco source raw material with the basic cigarette smell. The tobacco source raw material with the basic cigarette smell is applied to a novel tobacco product, and not only has good tobacco aroma but also can remarkably improve the aromatic characteristics of the smoky aroma, scorch aroma, baking aroma and the like of the novel tobacco product to enable the novel tobacco product to be closer to a conventional cigarette. Meanwhile, the raw material also can be applied to the conventional cigarette. The preparation method is simple in process, economic and safe, thereby having wide application prospects; and the raw material has a good use effect.

The invention discloses a brewing method of low-alcohol-content dry blueberry wine. According to the method, microzyme is inoculated to the blueberry fruit used as the raw material in a full fruit crushing or peel trimming contact mode to obtain the blueberry wine with pleasant aroma and high anthocyanin content, in which the alcohol content is 6-8% and the sugar content is less than 4 g/L. The blueberry wine has the advantages of simple preparation technique, low alcohol content, low sugar content, high anthocyanin content and pleasant aroma; and the method can easily implement industrial production, is low in production cost and has favorable generalization performance.

This invention relates to a process for producing red koji wine that has good enterogastric healthcare function. The red koji wine contains 50-350 g/L of oligoisomaltose, which can decompose enterogastric fats together with ethanol, and can protect probiotics. The red koji wine has a good taste after added with oligoisomaltose.