504results about How to "Moderate sweetness" patented technology

A protein rod for supplementing the protein to human body contains protein powder, peptides, carbohydrate, lecithin, butter, vitamins, amino acids, minerals, and one or more of nuts and edible fibers.

The invention discloses glutinous rice wine and a preparation method thereof. The glutinous rice wine is prepared according to the following steps: 1) soaking glutinous rice into water, steaming or cooking and cooling to 25 to 28 DEG C to obtain cooked glutinous rice; 2) adding a fermenting agent in an amount which is 0.1 to 1 percent of the weight of the glutinous rice into the cooked glutinous rice, saccharifying, adding water in an amount which is 2 to 5 times that of the cooked glutinous rice, and fermenting to obtain fermented wine, wherein the saccharification temperature and the fermentation temperature are 25 to 28 DEG C, the saccharification time is 24 to 48 hours and the fermentation time is 48 to 72 hours; 3) centrifugally separating the fermented wine and taking the clear liquid to obtain the wine sample; 4) adding white spirit in an amount which is 15 to 25 percent of the weight of the glutinous rice and white sugar or crystal sugar in an amount which is 5 to 15 percent of the weight of the glutinous rice into the wine sample, sterilizing and ageing to obtain aged wine; and 5) filtering the aged wine by using a microporous filter and filling to obtain the product, wherein the fermenting agent consists of 10 to 20 weight percent of yeast and 80 to 90 weight percent of Q303 rhizopus. According to the preparation process, mixed fermenting agent and various impurity-removing methods are adopted, so the saccharification time can be shortened. The prepared glutinous rice wine is transparent and plump, and has mellow mouthfeel, moderate sweetness and special flavor of glutinous rice.

The invention relates to a making method of a chiffon cake, which comprises the following steps: preparing the following raw materials: 100g of low-gluten flour, 5 eggs, 40g of milk, 40g of corn oil and 70g of granulated sugar; separating egg yolk from egg white and respectively placing the egg yolk and the egg white into two containers; sieving the low-gluten flour for twice; adding half of the granulated sugar into the egg yolk and uniformly stirring; adding the milk for once and uniformly stirring; adding the corn oil for once and stirring until the corn oil is completed fused with other raw materials; sieving the low-gluten flour and adopting a rubber spatula to uniformly turn; whipping up the egg white until rough foam is generated; adding the rest of granulated sugar for twice and whipping up to a stiff peak state; preheating a baking oven to 170 DEG C, uniformly turning meringue and egg yolk paste up and down for three times to form cake paste; pouring cake paste into a die and screeding the surface by a scraper; feeding the obtained product into the preheated baking oven to bake for 60 minutes at a temperature of 170 DEG C. The making method has the advantages that when the method disclosed by the invention is used for making the chiffon cake, the chiffon cake is very easy to successfully make and the made chiffon cake is soft and exquisite in taste and is mild in sweetness; moreover, the chiffon cake uses natural materials and is safe to eat.

The invention relates to a food technology, in particular to a debitterizing method for shaddock peel and application thereof. The method comprises the following steps: firstly, putting the shaddock peel into a hypertonic solution to steep until the bitter and hemp taste of the shaddock peel is removed; preparing a syrup solution; putting the debitterized shaddock peel into the syrup solution to sugar, and then baking the sugared shaddock peel until the moisture content is 10 to 20 percent so as to obtain shaddock peel sugar. The shaddock peel sugar prepared by the method reserves the drug action of the shaddock, has the effects of invigorating stomach, moistening lung, enriching blood, cleaning bowels, relaxing bowels and the like, can reduce the viscosity of blood and reduce the thrombus formation, and is a healthcare food. The shaddock peel sugar is appropriate in sweetness, soft and crispy, and moderate in sweet and sour, simultaneously does not have bitter and hemp taste, and reserves the fresh scent of the shaddock peel, so that the shaddock peel sugar is a high-grade green food suitable for all ages and sexes, and is applicable to be popularized and eaten. In addition, the method disclosed by the invention has simple steps and good debitterizing effect and is low in cost; the obtained debitterized shaddock peel can also be used for preparing shaddock peel preserved fruit, honey pomelo tea, pomelo peel jam and grapefruit beverage.

The invention relates to honey-waxberry yoghourt and a production method thereof. The honey-waxberry yoghourt is characterized by comprising a component A, a component B and a component C, wherein the component A is milk; the component B comprises the following components according to the weight percent of the component A: 4%-8% of honey water solution, 8%-24% of waxberry juice and 4%-8% of cane sugar; the component C is strain powder, and the adding amount of the strain powder is equal to 2%-3% of the component A according to weight percent. According to the production method, the honey, the waxberry and the milk are processed into a yoghourt beverage in certain proportion, the nutrition and the taste are integrated, the honey-waxberry yoghourt has the nutrition and healthcare functions of the honey, the waxberry and the yoghourt, the assortment of yoghourt products are enriched, and particularly, the market blank of honey-waxberry yoghourt is made up. Specifically, the honey-waxberry yoghourt has the advantages that the color is uniform and is pale violet red, the aroma of the waxberry and the honey and the milk fragrance are properly coordinated, the sweetness is moderate, the taste is fine, the honey-waxberry yoghourt is in a uniform curdled milk state, and no or few whey is separated out.

Then invention relates to a radix bardanae health drink and a method for producing drinks, in particular to a method for producing a radix bardanae drink. The invention is realized by the following technical proposal steps: 1. Selecting the fresh radix bardanae with no mustiness and metamorphism, 2. Using fluid purifying water to rinse clean, 3. Cutting into slices and drying, 4. Extracting, 5. Filtering, 6. Preparing, 7.Antisepticising, 8. Canning; thereby being able to obtain the radix bardanae health drink. The invention has the advantages of uniform color, no impurities, moderate saccharinity and high nutrition value; the invention also has the advantages of specific freshness of the radix bardanae, harmonious taste and no obvious taste of Chinese traditional medicine soup, etc. The radix bardanae health drink produced by the invention is convenient for long period storage, the application and popularization of the radix bardanae and better service for Chinese people.

The invention discloses a safe low-sugar beverage which takes pumpkin and sweet corn as the main raw materials, and is added with the auxiliary materials of sweetener, sour agent and thickener, and the production method. The pumpkin, sweet corn beverage ingredients is based on the weight of the beverage of 100Kg according to the percentage by weight; the ingredients comprises pumpkin pulp of 1Kg to 5Kg, shelled corn of 5Kg to 10Kg, composite sweetener of 0.02Kg to 0.05Kg, composite acetic acid of 0.15Kg to 0.3Kg, natural composite stabilizer of 0.1Kg to 0.25Kg, the remainder are water. After the protective coloration is implemented, the raw materials are crushed and pulped for making the jatex; the dissolution rate of the soluble solid of the raw materials can be increased without enzyme preparation by regulating the ratio of the raw materials and the water. The invention has the advantages that: the processing time is shortened; the processing costs are lowered; the mineral composition, vitamins and dietary fiber are reserved. The product also has the advantage of low sugar, low energy and rich nutrition, thereby which is easy to be accepted by the people.

The invention discloses a nut maigre moon cake and a preparation method thereof, wherein the nut maigre moon cake comprises a cake skin and fillings, and the cake skin is coated outside the cake fillings, wherein the cake skin comprises the following components in percentage by weight: 47%-55% of flour, 32%-38% of fructo-oligose, 10%-16% of plant oil and 1.0%-1.5% of alkaline water. The fillings comprise the following components in percentage by weight: 15%-19% of fructo-oligose, 8.5%-11% of ripe glutinous rice powder, 8.5%-11% of water, 10%-14% of sesame seeds, 8.5%-11% of apricot kernel, 8.5%-11% of cashew kernel, 8.5%-11% of melon seeds, 8%-10% of olive kernel, and 6.5%-8.5% of plant oil. In the cake skin provided by the invention, the fructo-oligose is used for replacing the traditional granulated sugar so as to reduce the heat of the moon cake; and in the fillings, the pure plant oil is used for replacing the traditional animal oil so as to improve the unsaturated fatty acid content in the moon cake, so that not only can the technology and mouth feel of the Guangdong-type nut crisp moon cake be kept, but also more nutrition value and health protection function are given.

The invention discloses a high-quality high-yield planting method for organic bananas. The method is characterized in that the variety of the banana is "Williams NO.6". The planting method comprises the steps of land selection, tissue culture seedling cultivation, field planting, trimming and shaping, nutrient and water management, field and garden management and pest and disease control. The planting method is high in seedling survival rate and high in yield; the produced bananas are high in disease resistance and wind pressure resistance; and by adopting the advanced farming, fertilization and pest killing technology of utilizing bio-organic fertilizer, botanical pesticide, botanical fungicide and the like, not only soil environment is effectively improved, and organic content in the soil is greatly improved, but also the method helps to increase production and create income of the peasants and provides basis for sustainable development.

The invention discloses a method for processing dried sweet potatoes. The method comprises the following steps of: airing the sweet potatoes naturally indoors until the surfaces of the sweet potatoes feel soft; cleaning the surfaces of the aired sweet potatoes with clear water; peeling the cleaned sweet potatoes, and removing peel fiber, diseased spots, dark spots and bitter shreds; soaking the peeled sweet potatoes in clear water at room temperature in time for 8 hours at most; taking the peeled sweet potatoes out of the clear water, putting into a sealed steaming pot in time, steaming with sharp fire for 2-2.5 hours by keeping the pressure in the sealed steaming pot at 0.02-0.04Mpa, and steaming with soft fire for 1.5-2 hours by keeping the pressure in the sealed steaming pot at 0.01Mpa; cutting the steamed sweet potatoes into pieces with widths of 150-200mm and thicknesses of 100-150mm; baking the sweet potatoes pieces in a steam baking room in four phases; and moisturizing the sweet potatoes pieces for more than 10 hours in the steam baking room.

The invention relates to purple sweet potato milk pudding which comprises the following components in parts by weight: 5-25 parts of purple sweet potatoes, 60-80 parts of milk, 1-5 parts of whole milk powder, 1-10 parts of single cream, 0.05-10 parts of a sweetening agent, 0.25-0.50 part of agar, 0.8-1.5 parts of modified starch and 0.05-0.15 part of an edible essence. The invention also provides a method for processing the purple sweet potato milk pudding. The purple sweet potato milk pudding is light purple or purple, attractive in color and luster, fine and uniform in tissue, free of bubble and whey separation, fresh, smooth and mellow in taste, thick in milk flavor and proper in sweetness, has natural aroma and a unique flavor, leads endless aftertaste and is well received by customers. The purple sweet potato milk pudding can be subjected to temperature fluctuation and vibration in the transport process, and the phenomena of product deformation, breakage, water seepage and the like in the transport and sale processes can be effectively avoided.

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 sake rice wine preparation method and sake rice wine. By the sake rice wine preparation method, the clear and transparent sake rice wine can be obtained by steps of immersing, cooking, cooling and fermenting sticky rice serving as raw material, squeezing, sterilizing, standing and filtering. The preparation technology is simple; the sake rice wine does not contain sticky rice impurities, is clear and transparent, is rich in alcohol body, mellow in taste and proper in sweet and has the specific flavor of the sticky rice.

The invention relates to a milk nutrition bar prepared from the following components in percentage by weight: 10-20 percent of albumen powder, 5-25 percent of milk powder, 5-25 percent of malt extract powder, 6-15 percent of sirup, 4-8 percent of cream, 8-22 percent of flavor substance, 2-6 percent of water retention agent, 1-4 percent of oligose, 0.5-6 percent of conjugated linoleic acid and 0.2-0.8 percent of lecithin. The milk nutrition bar provided by the invention has the advantages of whole nutrition, good taste, low production cost, high production efficiency, portability, and the like, has a certain action on helping a dinner to effectively control the weight and shape the figure and can satisfy the health needs of various crowds.

The invention discloses a processing method of a burdock beverage and belongs to the technical field of agricultural product processing. Burdock, chrysanthemum and liquorice which are dried by hot air are used as major raw materials, and a burdock beverage product is manufactured through material selection, extraction, coarse filtering, diatomite filtering, proportioning, filling, sealing, sterilization, cooling, inspection, code spraying and package. The processing method has the beneficial effects that the health care ingredients in the beverage are strengthened, the condition of single function of the beverage is changed, and the product grade and the competitiveness are improved.

The invention relates to a low-sugar purple sweet potato chiffon cake and a preparation method thereof. The low-sugar purple sweet potato chiffon cake comprises the following raw materials in parts by mass: 1000 parts of weak strength flour, 220-280 parts of purple sweet potato flour, 2950-3100 parts of eggs, 540-580 pars of milk, 520-570 parts of edible oil, 67-73 parts of soft white sugar, 1.14-1.18 parts of sucralose and 3-8 parts of salts, and further comprises lemon juice; and when the dose of the eggs is 300 g, the dose of the lemon juice is 1-5 drops. The low-sugar purple sweet potato chiffon cake has unique color and luster, smell and rich nutritional quality, is fine in cake texture and is complete in cake surface. The low-sugar purple sweet potato chiffon cake adopts the sucralose to replace part of the soft white sugar, is beneficial for greatly reducing the sugar content while guaranteeing the sweetness, and is more beneficial for being accepted by a consumer.

The invention discloses lithocarpus polystachyus Rehd health-care tea and a preparation method thereof. The tea is prepared from, by weight, 60-80 parts of lithocarpus polystachyus Rehd, 10-15 parts of broadleaf holly leaves 8-15 parts of panax notoginseng leaves, 5-10 parts of semen cassiae leaves and 6-10 parts of lotus leaves. The preparation method of the health-care tea includes the steps of raw material preprocessing, weighing and mixing, spreading and airing, fixation, rolling, fermentation, secondary fixation, drying, sterilization and packaging. The prepared health-care tea is good in flavor, good in taste, moderate in sweetness and low in calorie, and no additives are added. Meanwhile, the tea has a good tea medicine function, has the functions of reducing blood sugar and blood lipid, making people lose weight, reducing blood pressure, clearing away heat and toxin, protecting liver and kidney, resisting oxidization, delaying ageing, inhibiting and preventing cancer, improving organism immunity and the like, can be drunk for a long time, and is highly popular with mass consumers.

The invention discloses a ginseng total saponins chewable tablet. The ginseng total saponins chewable tablet is prepared by extracting main material ginseng total saponins, mixing the main material and auxiliary materials, preparing a soft material, granulating, drying, tabletting and sterilizing, wherein the chewable tablet comprises the following raw materials in percentage by weight: 5-8 percent of the ginseng total saponins which is used as the main material, and 45-60 percent of cyclodextrin, 25-40 percent of xylitol, 7-12 percent of citric acid and 0.2-0.4 percent of magnesium stearate which are used as the auxiliary materials. The chewable tablet is easy and convenient to process, high in additional value, smooth in appearance, fine and smooth in taste, moderate in sweetness, crispy, tasty, refreshing and rich in nutrition, can improve the body immunity and has the characteristics of anti-fatigue effect, senescence delay and the like. The ginseng total saponins chewable tablet is easy to preserve and convenient to carry and is a leisure instant health-care food. The invention also provides a method for preparing the ginseng total saponins chewable tablet.

A burdock instant tea relates to a method for manufacturing the instant tea, in particular to a method for manufacturing a burdock instant tea. The invention is realized by adopting the following technical scheme and steps: 1, fresh radix bardanae with no mildew and rot as well as metamorphism is selected; 2, the fresh radix bardanae is rinsed to clean by using fluid rinsing; 3, the clean fresh radix bardanae is cut into slices and sunned; 4, extracting; 5, drying; 6 preparing into particles. Finally, the burdock instant tea is obtained and the invention has the advantages of uniform color, no impurity, no agglomeration, instant melting and proper saccharinity as well as has the specific advantages of fresh and coordinate flavor, no obvious taste of traditional Chinese medicine soup, etc. owned by the radix bardanae. Due to being made into the instant tea, the invention is convenient for packing, long time storage as well as the application and popularization of the burdock.

An object of the present invention is to provide a coated product with increased stiffness to reduce the chipping after manufacturing and several days of storage, and before wrapping. A coated product such as chewing gum, medicines and medicinal tablets, wherein the product is coated with a coating composition comprising hydrogenated indigestible starch syrup as a binding agent.

The invention discloses glucose-control porridge and belongs to the field of food. A formula of the porridge comprises that main ingredients and auxiliary ingredients are added into water per 1L, wherein the main ingredients comprise oat, buckwheat, brown rice, corn grits, pearl barley, peanuts, ormosia and kidney beans; and the auxiliary ingredients comprise functional dietary fibers such as Arabic gum and resistant starch, emulsifying agents such as sucrose ester, sodium tripolyphosphate and sodium pyrophosphate, a preservative such as sodium erythorbate, a sweetening agent such as acesulfame potassium and a flavor enhancer such as ethyl maltol. A preparation technology comprises the steps as follows: the main ingredients are washed clean, the peanuts, the ormosia and the kidney beans in the main ingredients are added into water in proportion and cooked for 10min by big fire in advance; other main ingredients are added and cooked for 10min by the big fire; the auxiliary ingredients are added sequentially and cooked for 30min in a 110-DEG C high-pressure sterilization pot; and the porridge is tinned and sealed. According to the glucose-control porridge, dissolution and absorption of glucose in the porridge can be reduced remarkably, so that rising of blood glucose after dining can be reduced remarkably. The porridge tastes good and is more complete in nutrition for diabetics and stronger in health-care function; and the defects that glucose-control products often taste hard, are inconvenient to eat and the like are overcome.

The invention belongs to the technical field of foodstuff and particularly relates to functional microwave popcorn and a preparation method thereof. The functional microwave popcorn comprises the following raw materials in parts by weight: sweet corn, matcha, vitamin B1, vitamin B2, vitamin A, vitamin C, vitamin D, konjac gum, Kappa-carrageen gum, xanthan gum, green gram starch, mentha haplocalyx, eggs and banana meal. The popcorn is not added with cane sugar, melts easily in the mouth, tastes delicate and smooth, has a unique flavor and the functions of soothing liver, detoxicating, reducing fever and lubricating intestines and is rich in nutrition.

The invention relates to an oat and linolenic acid composite beverage, relates to a preparation method of the beverage, and belongs to the technical field of processing of other beverages. The oat and linolenic acid composite beverage is mainly prepared from the following raw materials in percentage by mass: 1-6% of oat, 1-8% of linseed oil, 2-3% of maltose, 0.2-0.6% of fructo-oligosaccharide, 1-3% of xylitol, 1-4% of cane sugar or starch syrup, 2-6% of coconut milk, 0.1-0.3% of a composite emulsion stabilizer, 0.005-0.01% of edible essence and 0.1-1% of sodium ascorbate. According to the oat and linolenic acid composite beverage disclosed by the invention, the oat is used as a main raw material, the linseed oil and the coconut milk are added, the specific composite emulsion stabilizer is matched, and a specific technology is used, so that the oat and linolenic acid composite beverage is prepared. High omega-3 fatty acid content of the oat beverage is guaranteed, and besides, a good stabilizing effect can be achieved. Under normal temperature, after being subjected to standing for 3 months, the oat and linolenic acid composite beverage does not generate precipitates, and is free of a layering phenomenon and the phenomenon that fat floats upwards.

The invention provides a manufacturing method of amber sugar coated walnut meat, comprising the following steps of: selecting materials, rinsing, boiling by water, coating sugar, frying by oil, leaching oil, cooling and packaging. The manufacturing method optimizes technological parameters of all links and is reasonable; the manufacturing method is simple, the machining time is short and the finished product rate is high; the manufactured amber sugar coated walnut meat not only better keeps the abundant nutrition of the walnut meats, but also has bright color and luster, uniform thickness of a sugar coat, moderate sweet degree and uniform frying; and the taste is crispy and has no astringent feeling, the meat crushing rate is low and the color, smell and taste are good.

The invention relates to a seaweed, fruit and vegetable milk slice and a production method thereof. The production method comprises the following steps: weighing seaweeds, fruits and vegetables in a certain proportion, mixing, adding a proper amount of water, pulping, carrying out flash extraction, and separating to obtain a supernatant; carrying out vacuum concentration on the supernatant to obtain a seaweed, fruit and vegetable water extract; evenly mixing the seaweed, fruit and vegetable water extract with defatted milk powder, dextrin and magnesium stearate; and placing the mixture into a tablet machine for tabletting to obtain the seaweed, fruit and vegetable milk slice which comprises the following components in parts by weight: 30-45% of seaweed, fruit and vegetable water extract, 35-45% of defatted milk powder, 10-15% of xylitol, 5-10% of dextrin and 3-5% of magnesium stearate. The milk slice provided by the invention has the advantages of mixed flavor of seaweed, fruit and vegetable, moderate sweet, rich nutrition, smooth and fine surface and complete piece shape, simple manufacture method, reasonable process and strong program, is convenient in operation and is suitable for industrial scale production.

The invention relates to the technical field of bread, in particular to mushroom bread and a preparation method of the mushroom bread. The mushroom bread is prepared from the following components: 100 g of bread flour, edible salt in the mass 0.5%-2% that of the bread flour, a bread improver in the mass 0.4%-1% that of the bread flour, butter in the mass 5%-8% that of the bread flour, saccharose in the mass 12%-18% that of the bread flour, active dry yeast in the mass 1.8%-2.2% that of the bread flour, minced mushroom in the mass 1.2%-1.7% that of the bread flour and mushroom juice in the mass 40%-50% that of the bread flour. Fresh mushroom is boiled in water, the mixture is minced firstly and then separated or separated firstly and then minced, and the mushroom juice and the minced mushroom are obtained; the baume degree of the mushroom juice is 1-10 baume degrees, the content of water in the minced mushroom is 20%-30%, and the average particle size of the minced mushroom is 2-4 mm; the mushroom bread is fermented at the temperature of 30-34 DEG C for 43-48 min, then shaped, proved and baked at the temperature of 175-185 DEG C for 18-22 min, and the mushroom bread is prepared. The mushroom bread has the characteristics of good texture, fullness, good glossiness, soft hand feel, proper toughness, softness, palatability, moderate sweetness, moderate bread flavor and mushroom flavor and the like and is nutritious mushroom bread with good sensory indexes and strong flavor.

The invention relates to a preparation method of a crisp candy added with dried meat floss of yak, pertaining to the food processing technology field. The crisp candy of dried meat floss of yak of the invention is produced by taking sugar, fat, maltose and yak dried meat floss as raw materials; the consumption of each material is 1 portion of fat, 15- 25 portions of sugar, 10-19 portions of yak dried meat floss and 21-29 portions of maltose. The invention originally combines dried meat floss with sugar and the obtained crisp candy product of yak meat has bright color, loosened structure and moderate sweetness and full flavor of plateau yak meat. The product is suitable for the long-time taste and eating of men and women, the old and the young.

The invention discloses a preparation method of crisp peach chips. The preparation method comprises the following steps: (1) slicing peaches and soaking in a penetrating fluid to carry out osmotic dehydration so as to obtain osmotic dehydrated peach chips; (2) pre-drying the osmotic dehydrated peach chips to obtain pre-dried peach chips; (3) putting the pre-dried peach chips in a heated puffing tank to carry out pulsation differential pressure expansion drying, namely, pressurizing the puffing tank, maintaining the pressure and then releasing the pressure of the puffing tank, carrying out pulsation differential pressure expansion drying for at least one time to obtain puffed peach chips; (4) carrying out vacuum drying on the puffed peach chips in the puffing tank to obtain the crisp peach chips. The preparation method of the crisp peach chips has the following advantages: the crisp peach chips are high in puffing degree, high in crispness and proper in sweetness; by using a maltose fluid for osmotic dehydration, the color and the luster of the peach chips can be maintained and no food additives are added; the method is simple to operate, easy to control and low in cost.