45results about How to "Mild sweetness" patented technology

The invention relates to a production process of chewable tablets of barley shoot powder and a product thereof and belongs to the deep processing technology field of agricultural products. The production process is characterized in that the barley shoot powder is main base material, and the chewable tablets of the barley shoot powder with smooth appearance, green color and crispness and freshness is made after the processes of composite stabilizer, making soft material, granulation, drying, tabletting, sterilization and packing. The method has the advantages of simple process, higher industrialization degree, low production cost, realizing the full utilization of the barley shoot and promoting the added value of the barley shoot. The chewable tablets of the barley shoot powder produced by the invention which is leisure-base health care food can fully enhance physique and body immune, simultaneously has the function of catharsis, reducing blood lipid and preventing cerebral thrombosis and coronary heart disease.

The present invention provides a sweetener which has mild sweetness like sugar while maintaining a high sweetness intensity of a Stevia sweetener and also has a sharp head-taste of sweetness, a sharp after-taste of sweetness, as well as reduction of the bitterness and astringency of after-taste peculiar to the Stevia sweetener, and a process for producing the same. The sweetener contains steviol glucosides comprising β-1,4-galactosyl rebaudioside A having one to three β-1,4-bonded galactosyl groups in a molecule and rebaudioside A, wherein the following expressions (1) and (2) are satisfied:[(GRA+RA) / (X)]≧0.4  (1)[(GRA) / (RA)]≧1.0  (2)wherein GRA represents the weight percentage of the β-1,4-galactosyl rebaudioside A having one to three β-1,4-bonded galactosyl groups in a molecule, RA represents the weight percentage of the rebaudioside A, and X represents the weight percentage of the steviol glucosides.

The invention relates to a process for preparing brassica vegetable seedling powder chewable tablets and a brassica vegetable seedling powder chewable tablet product, belonging to the technical field of deep processing of agricultural products. The process is characterized by comprising the following steps of: with brassica vegetable seedling powder, such as broccoli and the like as a main basic stock, compounding, preparing a soft material, granulating, drying, tabletting, sterilizing and packing to prepare the brassica vegetable seedling powder chewable tablet with the advantages of clean appearance, green color and crispness. The process for preparing the brassica vegetable seedling powder chewable tablet, disclosed by the invention, is simple, has high industrial degree and can realize complete utilization on the brassica vegetable seedling, such as broccoli and the like, thereby increasing the additional value of the brassica vegetable seedling. The brassica vegetable seedling powder chewable tablets, including the broccoli and the like, prepared by the process disclosed by the invention have functions of resisting oxidation, slowing aging and resisting inflammation and cancer and the like of human bodies, and is a kind of casual healthcare food. According to the product of the process for preparing the brassica vegetable seedling powder chewable tablets, disclosed by the invention, the content of 4-methylsulfinylglucosinolate is up to 185.0-413.0mg / 100g, and the content of sulforaphane provided by each chewable tablet is equal to that provided by 30-75g of fresh brassica vegetable, such as broccoli and the like.

The invention relates to the field of starch sugar manufacturing, in particular to a preparation method of syrup special for moon cake. According to the method, corn starch is taken as the raw material, and the syrup is prepared through the steps such as size mixing, enzyme immersion, liquefaction, saccharification, glucoside conversion, decolorization, filtering, ion exchange, concentration, blending and the like. The prepared syrup comprises 20-25% of maltobiose, 12-17% of maltotriose, 15-20% of maltotetraose, 8-12% of tetrasaccharide-above, 3-5% of oligoisomaltose, 25-30% of fructose, and less than 3% of glucose. The syrup special for moon cake produced through the method is sucrose-free; the sweetness is slightly lower than that of the sucrose; the sweet taste is mild and pure, cool and refreshing; and the syrup is provided with a sweet flavor peculiar to honey, and has the advantages that the oil return property is obvious, the moisture retention property is good, the starch retrogradation is prohibited, the shelf life and the quality guarantee period of products are effectively prolonged, and the like.

The invention discloses a sandwich soft sweet, which is prepared from the following raw materials in percentage by weight: 40 to 50 percent of sorbierite, 15 to 25 percent of xylitol, 0.1 to 2 percent of low-polyxylose, 8 to 10 percent of agar and gelatin, 5 to 8 percent of dried fruit powder or fruit pulp of sarcocarp, and the balance of water. The preparation process comprises the following steps of: dissolving the raw materials with water; and performing the processes of boiling, casting, shaping, demoulding, core-pointing, cooling, cutting, packaging and the like to obtain a finished product. The sandwich soft sweet has the functional characteristics of having low calorie, adjusting micro-ecology of a human body, efficiently selecting bifidobacteria, strengthening and building bodies, nourishing and beautifying faces, resisting aging, nourishing brains and increasing intelligence, enhancing human body immunity and the like, and is estimated to be favorable for consumers in general.

The invention provides soft purple potato chips and a preparation method thereof. The soft purple potato chips comprise the following raw materials in parts by weight: 450-550 parts of purple potatoes, 50-70 parts of Chinese wolfberry, 80-100 parts of astragalus membranaceus, 400-500 parts of sorbitol, 8-12 parts of malic acid, 0.8-1.2 parts of citric acid, 6-10 parts of pectin, 0.3-0.7 part of CMC-Na, 0.8-1.2 parts of xanthan gum and 0.3-0.7 part of guar gum. The preparation method comprises the following steps: selecting and cleaning materials, slicing, protecting color, steaming, blending, pulping, adding gel, defoaming, filling a die, baking and packaging to obtain instant soft purple potato chips. Compared with the prior art, the soft purple potato chips disclosed by the invention have functions of lowering blood glucose, blood pressure and blood fat, resisting oxidation, improving cellular nutrition, enhancing physique, boosting body immunity and preventing disease through such active ingredients as astragalus polysaccharide and lycium barbarum polysaccharide; moreover, as the soft purple potato chips are free from sucrose and take the sorbitol as a sweetening agent, the soft purple potato chips are leisure and health food which is gentle in sweet taste, low in calorific value and free from increase in blood glucose concentration, and has a property of preventing dental caries.

The invention discloses sugar-free seabuckthorn leaf beverage and a preparation method thereof, relates to the field of beverage, and provides the sugar-free seabuckthorn leaf beverage which is balanced in nutrition and low in calorie. The sugar-free seabuckthorn leaf beverage is prepared from the following component raw materials: 30-40 parts of seabuckthorn leaf extract, 60-70 parts of purifiedwater, 0.1-0.2 part of stevioside, 0.2-0.3 part of mogroside, 0.25-0.35 part of isomalto-oligosaccharide, 0.005-0.015 part of glycyrrhizin, 0.03-0.09 part of puerarin polysaccharide, 0.02-0.06 part ofkonjac polysaccharide, 0.12-0.22 part of seabuckthorn polysaccharide, 0.003-0.009 part of green tea powder flavor, 0.015-0.025 part of white lemon flavor, 0.008-0.016 part of sour plum juice enzyme and 0.01-0.03 part of table salt. The preparation method provided by the invention is simple to operate; the prepared sugar-free seabuckthorn leaf beverage is not only rich in nutritional ingredients,low in calorie, good in drinking taste and suitable for people such as patients with hypertension, hyperglycemia and hyperlipidemia, old people and children, but also has a function of effectively increasing the proliferation of probiotics in the gastrointestinal tract so as to adjust the gastrointestinal tract.

The invention discloses a sport-type nutritional supplement and a preparation method thereof, wherein the sport-type nutritional supplement is composed of the following raw materials in parts by weight: 100-200 parts of a pseudo-ginseng extract, 100-200 parts of a ginseng extract, 200-300 parts of calcium acetate, 200-300 parts of hydrolyzate of egg yolk powder, 300-500 parts of corn oligopeptidepowder, 0-500 parts of branched-chain amino acid, 5-10 parts of taurine, 50-100 parts of L-carnitine, 1-2 parts of B vitamins, 200-300 parts of sodium chloride, 200-300 parts of potassium citrate, 2000-3000 parts of isomaltooligosaccharide, 10-20 parts of sucralose, 1000-2000 parts of maltodextrin, 50-200 parts of povidone, and 50-100 parts of polyethylene glycol. The sport-type nutritional supplement disclosed by the invention can fully promote energy metabolism in a body, promote fat decomposition in the body, promote skeleton and muscle growth, effectively alleviate athletic fatigue, prevent muscle spasm and improve athletic ability while reducing the amount of high-energy carbohydrates.

The invention discloses a functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique which comprises the following steps: (1) juice preparation and alcohol fermentation: by using fresh Vitis heyneana as a raw material, removing stems, crushing, preparing a Vitis heyneana juice, adding isomaltooligosaccharide and sulfur dioxide into the Vitis heyneana juice, inoculating wine active dry yeast, carrying out alcohol fermentation, adding edible alcohol to terminate the fermentation and regulate the alcohol content, and filtering to obtain a Vitis heyneana wine base; (2) storing and aging the Vitis heyneana wine base; and (3) stabilizing treatment: after finishing aging the Vitis heyneana wine base, freezing, fining, and filtering to obtain the product. By using the Vitis heyneana and isomaltooligosaccharide as raw materials, the prepared wine has agreeable sweetness, tastes smooth and mellow, maintains the original health-care effect of the Vitis heyneana fruit wine product, and effectively integrates the health-care effect of the isomaltooligosaccharide into the Vitis heyneana fruit wine, thereby effectively enhancing the quality and technical content of the Vitis heyneana fruit wine product.

The present invention discloses a preparation method of recombined dried shii-take duck meat slices with an immunoregulation function. Duck meat is treated, shii-take is soaked, the soaked shii-take is cut into blocks, the materials are minced in a meat mincing machine, the minced materials are mixed with seasoning juice, the mixture is kneaded in vacuum, the kneaded mixture is put still to conduct pickling, finally the pickled mixture is quick-frozen, the quick-frozen mixture is cut into slices, the cut mixture is baked, the baked mixture is dried, the dried mixture is cooled, the cooled mixture is pressed to be flat, the pressed mixture is weighed, the weighed mixture is packaged, and the packaged mixture is sterilized to obtain the recombined dried shii-take duck meat slices. By utilizing broken meat and meat slag processed recombined meat products produced in the production processes of meat product processing enterprises, the wastes of resources are reduced, the recombined dried shii-take duck meat slices are softer in texture than conventional dried meat slices, and the nutritional values of the dried duck meat slices are improved, so that the dried shii-take duck meat slices have high proteins, low fats and immune functions, and are more suitable for the elderly, children and populations with high blood sugar, high blood pressure and high blood lipids. The products are instant and easy to carry, and have a wide range of market prospects.

The invention discloses a preparation method of syrup for candies, pertaining to the production field of syrup, and is characterized in that a two enzymes (heat-resistant Alpha-amylase, composite liquefied enzyme) method is adopted and enzyme types, time of adding enzyme and enzyme dosage are controlled so as to prepare the syrup used for candies production. Compared with the prior art, the syrup for candies produced by the preparation method of the invention is characterized by excellent and stable performance, conformance to requirements of the candies production and can be widely applied to the production of various candies and chocolates, thus having good value of popularization and application.

The invention discloses a preparation method of a composite functional xylooligosaccharide composition for facilitating drying and resisting moisture absorption. The composite functional xylooligosaccharide composition comprises the following raw materials: an xylooligosaccharide concentrated solution with total sugar of dry matter being 30-70wt%, crystallized trehalose dehydrate, mannite and Arabic gum, wherein in the total sugar of dry matter, xylooligosaccharide accounts for 25-95wt%, the mass ratio of the crystallized trehalose dehydrate, the mannite and the Arabic gum is 5-15:5-20:10-20,and the weight ratio of the total sugar of dry matter in xylooligosaccharide concentrated liquor to the sum of the crystallized trehalose dehydrate, the mannite and Arabic gum is 1-3: 1. The formula is scientific and reasonable, the obtained product tastes delicious, a glass transition temperature is high, the product cannot adhere to a wall in a dyring process, the mobility and stability of the product are good, moisture absorption resistance is high, caking and liquefying can be prevented effectively, and follow-up processing, storage, conveying, selling and utilization can be prevented effectively.

The invention discloses a cumin needle mushroom sticky candy, which is prepared from the following raw materials: fructo-oligosaccharide, galacto-oligosaccharides, sorghum flour, potato starch, purple perilla seed oil, needle mushroom, pine nuts, skim milk, cumin powder, folium lycii, herba verbenae, Phyllanthus urinaria L., salt, kefir, centrum powder and lysozyme. The sticky candy has the advantages of chewiness, delicacy, moderate hardness, no sticking to teeth, moderate salty, sour and sweet flavor, strong flavor, balanced nutrition and easy absorption, and can enhance immunity, protect the heart and cerebral vessels, promote gastrointestinal function, resist oxidation and aging, detoxify and beautify. Cumin and needle mushroom in reasonable collocation have rich harmonious flavor, sweet and salty taste, and unique taste; the materials have wide sources, low price and rich nutrition, and gain sweet and sour taste after kefir fermentation, and the flavor ingredients promote absorption and utilization; and the stone paper for packaging is low in price, safe and non-toxic, protects the environment and saves cost.

The invention discloses baking jam containing modified starch and a preparation method thereof. The baking jam is prepared from the following raw materials in parts by weight: 30-60 parts of compoundjuice, 5-10 parts of the modified starch, 20-40 parts of a sweetening agent, 0.01-0.05 part of an antioxidant, and 0.2-0.6 part of an acidity regulator, wherein the modified starch is prepared by mixing corn starch acetate and corn hydroxypropyl starch according to the mass ratio of 1 to (1 to 3), the sweetening agent is one or more of xylitol, maltitol, stevioside and lactitol, the antioxidant isone or more of ascorbic acid, potassium sorbate, sorbic acid and tea polyphenol, and the acidity regulator is one or more of potassium carbonate, sodium carbonate, lactic acid, citric acid and potassium citrate. The baking jam disclosed by the invention is rich in natural fruit nutrition, and has high-temperature baking resistance, high transparency and good taste at the same time; in addition, the production method is simple and practicable, the cost is low, and the preparation method is suitable for industrialized production and application.

The present invention discloses instant lemon slices and a reparation method thereof. Fresh lemons are washed, the washed lemons are cut into slices, the cut lemons are soaked, the soaked lemons are pickled, and the pickled lemons are dried into the instant lemon slices. The prepared instant lemon slices by the preparation method well preserve the flavor, natural and nutritional health-care ingredients, and health-care functions of the fresh lemons, are unique in flavor and beneficial to human body absorption, have efficacies of promoting salivation and quenching thirst, clearing heat and relieving summer heat, harmonizing stomach and calming adverse-rising energy, and reducing phlegm and stopping cough, and have more accessory functions of cleaning intestines and stomach, enhancing appetite, promoting human body digestion, etc.

The invention aims to provide a jelly product which contains whole sugar curing red beans. The jelly product which contains whole sugar curing red beans is mainly processed from a jelly gel, high maltose syrup, and the sugar curing red beans, the obtained red bean jelly product is crystal clear, the sugar curing red beans and a transparent layer of the jelly are well-bedded and are not mixed, and red bean peels or fibers do not migrate into the transparent layer of the jelly. The sugar curing red beans are complete, are not broken obviously, are uniform in texture, taste soft and waxy, and are moderate in hardness, the gel layer of the jelly is crystal clear, the jelly tastes smooth and is elastic, and the product has good red bean flavor. The invention further provides a processing method of the red bean jelly.

The invention discloses a retrogradation-resistant tribute cake which comprises the following raw materials in parts by weight: 55-65 parts of glutinous rice flour, 30-35 parts of sugar, 13-15 parts of sesame oil, 5-6 parts of red-green stuffing and 6-8 parts of beta-cyclodextrin. The invention further discloses a preparation method of the retrogradation-resistant tribute cake. The preparation method comprises the following steps: S1, preparing glutinous rice flour, namely cleaning glutinous rice, soaking in an aqueous solution of lactic acid, regulating the pH value to be neutral, airing theglutinous rice, frying until ripened, milling, and aging to obtain the middle powder; spreading out the middle powder, covering completely, placing, frying by soft fire until the powder is loose, grinding and screening to obtain the glutinous rice flour; S2, preparing syrup, namely boiling the sugar in water, and decocting to obtain the syrup; S3, making the cake, namely uniformly mixing the glutinous rice flour, red-green stuffing and beta-cyclodextrin, adding sesame oil and syrup to be uniformly mixed, making the cake body, steaming in boiling water, and finally slicing to obtain the retrogradation-resistant tribute cake. The retrogradation-resistant tribute cake disclosed by the invention is excellent in retrogradation resistance and excellent in taste.

The present invention discloses spicy hot taste ginger slices and a preparation method thereof, wherein the spicy hot taste ginger slices comprise the following raw materials by weight: 20-50 parts of ginger, 30-60 parts of zanthoxylum bungeanum maxim powder, 2-8 parts of edible salt, 0.1-3 parts of aspartame, 2-6 parts of monosodium glutamate, 5-10 parts of white sugar, 0.1-1 part of citric acid, 4-8 parts of maltodextrin, 1-2 parts of chrysanthemum powder, 2-4 parts of orange peel powder, 2-4 parts of hawthorn powder, 1-5 parts of sodium benzoate, 0.5-2 parts of potassium sorbate, 0.5-2 parts of sodium metabisulfite, 0.2-2 parts of disodium ethylenediaminetetraacetate, and 0.1-3 parts of sodium dehydroacetate. The spicy hot taste ginger slices of the present invention has advantages of high nutritive value, spicy hot taste, novel eating taste, and easy digestion.

The invention relates to a moon cake syrup and a preparation method thereof. The method is characterized in that the maltose syrup with a mass percent concentration of 75% (or 80%) is boiled (concentrated) to a refractive index of 85%; and F42 fructose syrup (or F30 or F55) is concentrated to the refractive index of 75% or more, the materials can be pumped to a material tank, and uniformly stirredand mixed. The method comprises the following steps: (1) raw material acceptance; (2) condensation; (3) mixing of ingredients; (4) loading; and (5) packaging and warehousing. The method has the beneficial effects that the preparation process is heated under the condition of negative pressure and full closure, and the phenomena of sand prevention, heavy metal and microbial exceeding the standard can be eliminated, the shelf life is up to 18 months, the sweetness is similar to that of sucrose, the sweetness is soft, the taste is pure, the concentration is high, the mooncake is well colored, andthe oil and softness can be returned rapidly. The mooncake made with the syrup is both nutritious and healthy.

The invention discloses an instant coffee for weight loss, which is made of the following raw materials in parts by weight: 100-200 raw Arabica beans, 6-12 dragon fruit, 8-16 tomato, 5-10 jade beauty, and barley seedlings 3‑6, wakame 2‑4, kudzu root 1‑2, angelica head 1‑2, coffee peel 15‑30, skimmed milk powder 20‑40, trehalose 25‑50; the finished instant coffee adds a lot of raw materials with weight loss effect , more nutritious, rich coffee aroma mixed with elegant fragrance, sweet and delicious, mellow taste, refreshing, no residue, more significant health care value when drinking, has a broad market prospect.

The invention relates to a vegetarian sea cucumber and a production process thereof. The vegetarian sea cucumber includes, by weight, konjac flour, white sugar, salt, mushroom essence, modified starch, starch, hydroxypropyl starch phosphate, phosphate double starch, trehalose, calcium carbonate, maltodextrin, sodium glutamate, rapeseed oil, gum arabic, glycine, coconut oil, sodium starch octenyl succinate, L-alanine, 5'-disodium guanylate, 5'-disodium inosinate, disodium succinate, silica, vitamin E, soy sauce and the balance water. The vegetarian sea cucumber has the advantages of fine structure, good flexibility, good taste and high simulation degree.

The invention discloses a wheat seedling sticky candy, which is prepared from the following raw materials: soybean oligosaccharides, galacto-oligosaccharides, buckwheat powder, konjac starch, sea buckthorn oil, wheat seedling, hazelnut, skim milk, pumpkin leaves, Kalimeris indica, trifoliate-orange leaf, Chinese wolfberry bud, salt, centrum powder, and lysozyme. The wheat seedling sticky candy has the advantages of chewiness, moderate hardness, no sticking to teeth, moderate sour and sweet flavor, strong flavor, balanced nutrition, easy absorption and no sugar, and can enhance immunity, protect the heart and cerebral vessels, promote gastrointestinal function, resist oxidation and aging, detoxify beautify and help lose weight. functional oligosaccharide substitutes white sugar to reach mild sweetness, reduce sugar intake and inhibit weight gain; the plant materials have wide sources, low price and rich nutrition; and kefir fermentation removes bitterness of wheat seedling, reaches sweet and sour taste, and generates flavor ingredients and promotes absorption and utilization; and the stone paper for packaging is low in price, safe and non-toxic, protects the environment and saves cost.

The invention discloses an instant coffee for nourishing the liver and benefiting the kidney, which is made of the following raw materials in parts by weight: 100-200 raw Arabica beans, 9-18 mulberries, 2-4 barley vegetables, and 5-10 raspberries , tremella 3‑6, kudzu flower 3‑6, achyranthes bidentata 1‑2, dogwood 1‑2, angelica head 1‑2, coffee peel 15‑30, skimmed milk powder 20‑40, trehalose 25‑50; finished instant coffee Adding a large amount of raw materials with the effect of nourishing the liver and kidney, the nutrition is more abundant, and the strong coffee aroma is mixed with the elegant fragrance. When drinking, it is sweet and delicious, with a mellow taste, refreshing, no residue, more significant health care value, and has a broad market prospect. .

The present invention discloses a health-care preserved durian white flesh and a preparation method thereof. The preparation method comprises the following steps: (1) fresh durian white fleshes are taken; the taken durian white fleshes are cut into strips or slices with a thickness controlled at 3-5 mm; and the durian white flesh strips or slices are rinsed with deionized water to obtain white flesh meat; (2) the white flesh meat is put into a blanching solution for a blanching treatment; when the blanching solution is cooled to a normal temperature; and the white flesh meat is continuously treated for 2-3 h; (3) the treated white flesh meat after the step (2) is rinsed; the rinsed white flesh meat is drained; and the drained white flesh meat is soaked in a fermentation solution; (4) the fermented durian white flesh meat is taken; the taken fermented durian white flesh meat is washed clean; the washed durian white flesh meat is drained; the drained durian white flesh meat is soaked ina sugar solution; the soaked durian white flesh meat is heated at a vacuum degree of 620-660 mm mercury column; after boiling out, the durian white flesh meat is boiled for 15-25 min; and when the boiled durian white flesh meat is cooled to a normal temperature, then the durian white flesh meat is subjected to sugar soaking for 8-10 h at a normal temperature; (5) the both sides of the treated white flesh meat in the step (4) are dried; the dried white flesh meat is cooled to a normal temperature; and then the cooled white flesh meat is placed in a ventilated place for 8-10 h; and (6) a layer of white sugar powder is evenly sprayed on the re-softened white flesh meat slices to obtain a finished product. The preserved durian white flesh product obtained by the method completely retains the nutrients in the durian white fleshes and is also healthy and delicious.

The invention provides an auricularia auricula beverage and a preparation method thereof. The auricularia auricula beverage comprises the following components in percentage by weight of 5-15% of wet auricularia auricula, 1-2% of concentrated jujube juice, 1-4% of brown sugar and the balance of water. The auricularia auricula beverage is low in sugar content, all nutrients in the raw materials canbe reserved to the maximum extent, insoluble solids in the auricularia auricula do not need to be removed, and no food additive is added; the preparation method is simple, available in raw materials,low in price, easy to implement and convenient for large-scale production; and high-pressure extraction is adopted, so that on one hand, polysaccharides in the auricularia auricula can be extracted tothe maximum extent, and the extraction time is short, and on the other hand, the auricularia auricula is easily softened to form fine particles to suspend in a beverage under the condition of relatively high pressure, filtering is not needed, and nutrition in the auricularia auricula can be reserved to the maximum extent, especially, dietary fibers in the auricularia auricula can be completely reserved.

The invention discloses a lactobacillus fermented tomato juice production process, and belongs to the field of food processing. The tomato variety is Provence, the fermentation strain is lactobacillus plantarum BNCC337796, the fermentation temperature is 37 DEG C, the strain inoculum size is 2%, and the fermentation time is 30 h. In the fermentation process, the lactic acid bacteria can reduce the sugar content of the fruit juice, convert phenolic substances and improve the antioxidant activity of the fruit juice. The lactobacillus plantarum has the advantages of strong adaptability to plant fermentation substrates, capability of converting phenolic substances and the like, so that the lactobacillus plantarum is widely applied to fruit juice fermentation. The inherent flavor of the tomatoes is kept, the peculiar smell of the tomatoes is effectively eliminated, various organic acids are generated through fermentation to replace external added acids, and the sourness is soft and full; and through treatment in the fermentation process, various natural compound flavor substances are added into the product, so that the product is fuller in taste, rich in fragrance and unique in flavor. The health of the tomato juice beverage can be guaranteed, the defects of the tomato juice beverage are overcome, and the tomato industry chain is further expanded.

The invention discloses moon cake syrup and a preparation method thereof, and belongs to the field of corn deep processing and moon cake syrup preparation. The moon cake syrup mainly comprises the following components based on dry basis mass: 30-38% of fructose, 38-45% of glucose, 9-18% of isomaltose, 2-5% of isomaltotriose and 1.4-3.5% of isomaltotetraose and isomaltose polysaccharide. The methodcomprises the following steps of: by taking a crystallized sugar mother solution as a raw material, diluting, performing isomerase isomerization, adsorbing to remove impurities, and performing vacuumconcentration, thereby obtaining the moon cake syrup. According to the method disclosed by the invention, all components in the crystallized sugar mother solution are fully utilized and converted into the moon cake syrup, and the too sweet taste of the moon cake is improved. Meanwhile, the content of beneficial components such as isomaltose, isomaltotriose and polysaccharide in the product accounts for 20% or higher of that of dry substances, and the functional effects are increased. The method disclosed by the invention is mainly used for preparing the moon cake syrup.