42results about How to "No aftertaste" patented technology

The invention relates to a rebaudioside M purification method with the stages of crude extraction and subsequent refining treatment. The crude extraction stage comprises the following steps: a feed solution flows through eight macroporous absorption resin columns connected in series, and is absorbed sequentially; staged ethanol desorption is carried out, and analysis is carried out; an eluent is subjected to reduced-pressure concentration under high temperature; and an obtained solid is subjected to vacuum drying, such that crude rebaudioside M is obtained, wherein a crude rebaudioside M mass content reaches 25-35%. The subsequent refining treatment comprises the following steps: a mixed solvent is heated; the crude rebaudioside M is dissolved into the mixed solvent, such that a solution is formed; the temperature is reduced to normal temperature; standing and intermittent stirring is carried out; the product is allowed to stand for several hours, and solid-liquid separation is carried out; and the obtained solid is dried, such that refined rebaudioside M is obtained. The refined rebaudioside M content can be higher than 95%. The sweetness of the rebaudioside M is more than 300 times that of cane sugar. The sweetness is more long-lasting than that of cane sugar, and causes no bitter after-taste. The mouthfeel is closer to white sugar, and mouthfeel and taste quality are good. Rebaudioside M is an ideal natural sweet additive.

The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agent; and a chelating system of at least one chelating agent of an organic acid or organic acid salt. The creamer optionally contains a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a fat or oil content of about 0.5% to about 50% by weight and a protein content of no more than 3% by weight. The creamer composition can be in the form of liquid, liquid concentrate or powder, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.

The invention discloses a biological enzymolysis and purification method of high-quality stevioside. The method comprises the following steps of: soaking dry stevioside leaves and regulating the pH value; sequentially adding cellulase and pectinase to the soak solution and filtering out leaf residues to obtain a filter clear solution; loading the filter clear solution into a macroporous absorption resin column to carry out column adsorption, and then eluting impurities in the macroporous absorption resin column by using water; analyzing effective constituents by using an analysis alcohol solution to prepare an alcohol analysis solution; adding active carbon to the stevioside alcohol analysis solution, and after filtering, sequentially leading the stevioside alcohol analysis solution to flow through a cation resin exchange column and an anion resin exchange column; concentrating and drying into a crude stevioside product; adding the alcohol solution to the crude stevioside product and naturally crystallizing the crude stevioside product; then filtering crystals and washing, drying, purifying and hydrolyzing the crystals by using absolute alcohol; and concentrating and drying into the high-quality stevioside. The process has reasonable flow and high extraction rate, the content of rebaudioside-A is higher than 98 percent, and the taste of the finished product is pure.

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.

A method for extracting high-purity laibaody A glycoside from sweet synanthrin is carried out by taking sweet synanthrin containing laibaody A glycoside 30% as raw material, dissolving sweet synanthrin by mixed solvent of methanol and isopropyl alcohol, crystallizing at -18 deg. C for 24-48 hrs, crystallizing at 4 deg. C for 24-48 hrs, filtering to obtain crystal, re-crystallizing to obtain re-crystallizing crystal, dissolving by pure water 10-20L, separating by film with trapping molecular weight 500, concentrating, and drying below 70 deg. C at 0.08 MPa vacuum for 12-24 hrs to obtain final product. The water content is 3.48%, gray content is 0.26%, laibody A glycoside content is more than 90%, and sweet flavor is as 300 times as cane sugar. It tastes pure.