100results about How to "Pure sweetness" patented technology

The invention disclosed a way to prepare bleached and debitterized grosvenor momordica fruit extracts. The characteristic of the invention: adopting backstreaming to extract using water as solvent; after filtering and condensing the extracted solution, decolorizing the solution with decolorizing resin; eluting with alcohol and deodorizing the solution with deodorizing agent; reclaiming the alcohol; condensing, spray drying and pulverizing to get decolorized and deodorized grosvenor momordica fruit extracts which is white and crystalline powder with pure sweet taste and without traditional taste of Chinese traditional medicine and back bitter taster. The content of dulcoside is more than 90% (detected by ultraviolet-visible spectrophotometry), or its content is more than 60% (detected by High Performance Liquid Chromatography).

This invention relates to a method for preparing Momordica grosvenori extracts at a low temperature, especially a method for preparing food raw material extract rich in vitamin C and sweetener extract rich in mogroside by combination of multi-stage fine filtration and polyol extraction at 40 deg.C or below. The method has such advantages as high resource utility, short production cycle, and retained Momordica grosvenori taste in the extracts.

The invention relates to a stachyose probiotics solid beverage which changes nutritional properties of food and comprises the following components by weight percent: 5-20 percent of stachyose, 2-10 percent of bifidobacterium powder, 2-10 percent of lactobacillus acidophilus powder, 3-8 percent of whey protein powder, 5-15 percent of milk powder, 10-40 percent of grain puffing powder, 5-15 percent of steviol glycoside, 5-15 percent of maltodextrin, 5-15 percent of citric acid and 0.5-2 percent of edible essence, wherein the sum of weight percentage of all the components is 100%. The stachyose probiotics solid beverage adopts natural raw materials, is scientific in formulation, nutritionally balanced, unique in flavor, and sweet and sour, and palatable in taste, not only is beneficial to intestinal health, but also has the health functions of improving immunity of the organisms, delaying senescence, inhibiting tumor and regulating blood lipids, and is convenient to carry and brew.

The invention relates to the technical field of health foods and particularly relates to a fruit-vegetable complex enzyme solid beverage with a function of regulating intestinal tracts and a preparation method thereof. The solid beverage comprises, by weight, 10 to 50 parts of comprehensive fruit and vegetable powder, 10 to 40 parts of fruit and vegetable complex enzyme powder, 1 to 40 parts of water-soluble dietary fibers, 1 to 20 parts of fructose, 1 to 20 parts of xylooligosaccharide, 1 to 20 parts of fructooligosaccharide and 0.1 to 10 parts of sucralose. The solid beverage contains pure natural fruit and vegetable powder and fruit and vegetable complex enzyme powder and is rich in nutrients. Through use of the fruit and vegetable complex enzyme powder, the solid beverage can be fast absorbed. Through combination with the integrated fruit and vegetable powder, a taste and nutrients are provided. The nutrients can be decomposed inside the body and continuously provided for the body.The preparation method has simple processes. The fruit-vegetable complex enzyme solid beverage is easy to carry, has a good taste and multiple functions, improves intestinal flora balance, relaxes bowel, reduces weight, maintains beauty, keeps young and improves immunity.

The invention discloses a preparation method of beef-flavored spicy snack food strips. The preparation method comprises the following steps that flour 100 jin, water 16 jin and salt 6.4 jin are mixed to obtain a mixture I; glycerol monostearate 146.88 g is added to the mixture I, and a mixture II is obtained after even mixing; the mixture II is added to a puffing machine, and extrusion puffing is performed at the temperature of 205 DEG C for 3-5 minutes to obtain puffed strips; the puffed strips are cut by a slitting machine to obtain semi-finished products; a mixed material is seasoned: Chinese prickly ash 244.8-306 g and small red pepper 244.8 g are taken and powdered to obtain a mixture III; aspartame 76.5 g, powdery beef flavor 244.8 g, disodium 5'-ribonucleotide 61.2 g and sodium dehydroacetate 24.48 g are evenly mixed with the mixture III to obtain a mixture IV; then edible oily beef flavor 91.8-122.4 g and soybean oil 9.18-12.24 jin are added to the mixture IV, and the seasoned mixed material is obtained; the semi-finished products and the seasoned mixed material are mixed, full stirring is performed for 5 minutes to obtain the beef-flavored spicy snack food strips.

The invention relates to an ultra-low calorie health-care type soluble drink mate and a preparation method thereof. The drink mate comprises the following food raw materials and food additives in percentage by weight: soyabean lecithin, sodium casseinate, grape seed extract (containing more than or equal to 30 percent of grape polyphenol and more than or equal to 60 percent of oligomeric proanthocyanidins in percentage by mass), stevioside containing more than or equal to 80 percent of RA, sodium stearoyl lactylate, molecular distilled monoglyceride, sodium citrate, disodium hydrogen phosphate, sodium alginate, carrageenan, edible essence, silicon dioxide, and the like. The preparation method comprises the following steps: blending the materials, dissolving, emulsifying, homogenizing, spray drying, cooling regularly, sieving, metering and packaging. The invention has simple process, stable product quality and high nutritional value. The ultra-low calorie health-care type soluble drinkmate integrates the nutritional values of the soyabean lecithin, the stevioside containing more than or equal to 80 percent of RA, the sodium casseinate and the grape seed extract, has unique taste, smooth and fine mouthfeel and thick fragrance, does not contain trans fatty acid and is a novel ultra-low calorie health-care type soluble drink mate.

A sugar-free yolk Saqima, a food, is made from fresh egg, sweetening agent, edible fibres, refined wheat flour, oil, maltitol, algal polysaccharides and essence through proportioning, boiling down the mixture of sweetening agent, edible fibres, maltitol, algal polysaccharides and essence to obtain syrup, mixing fresh egg with wheat flour to obtain dough, fermenting in oven, cutting, frying in oil, cooling, mixing, shaping, mixing with said syrup, shaping, cooling, cutting into blocks and packing. Its advantages are no sugar content, low energy, pure taste, crisp and soft mass, and long storage period. It is suitable of the patients of diabetes and obesity.

The invention relates to a brewing method of elegant type liquor. The brewing method comprises the following steps: (1) preparation of raw materials: taking sorghum, rice, sticky rice and corn as liquor-making raw materials, wherein the mass percent of the raw materials is as follows: 15-45% of sorghum, 10-30% of rice, 5-30% of sticky rice and 3-15% of corn; (2) raw material pretreating and cooking; (3) spreading for cooling and stirring yeast; (4) saccharification treatment; (5) blending fermented grains and adding the yeast; (6) putting the mixture into a pool for fermenting; and (7) taking the liquor via distillation to obtain the elegant type liquor. According to the brewing method, sacchrification outside the cellar of rhizopus and yeast for liquor-making, which is combined with the pit fermentation process of yeast for making hard liquor, is adopted, the saccharification power of the yeast for liquor-making and the rhizopus is 534U/g, the liquefaction power is 278U/g, the traditional liquor-making process is changed, cooked grains have outstanding flavor and honey aroma, the cleanliness and pure sweet feeling of a liquor body are good, and the stimulation degree is low. The requirement of an elegant type liquor body which is 'soft-sweet, refreshing and clean as well as graceful and comforting' is achieved.

The invention relates to a manufacturing method for soft almond cakes. The manufacturing method for the soft almond cakes is characterized in that the method includes the following steps: (1) premixing of powder materials: according to parts by weight, 100 parts of sprouted green bean powders, 5 to 20 parts of modified starch, 0 to 25 parts of whole egg powders, and 0.6 to 1.2 parts of a bulking agent are mixed and sieved for standby; (2) stirring: according to parts by weight, 50 to 80 parts of butter are softened at the room temperature and added with 0.2 to 0.6 part of an alpha-processed emulsifying agent, 0.4 to 1.0 part of preprocessed xanthan gum, 20 to 40 parts of powdered sugar, 25 to 40 parts of high fructose corn syrup and 0 to 10 parts of sorbitol, the mixture is stirred and beat until a bulky status is reached, the powder materials which are premixed in the step (1) for standby are then added, and the obtained mixture is stirred evenly to obtain powder balls; (3) refrigerating and standing; (4) impression forming; (5) baking; (6) cooling and sorting. The soft almond cakes manufactured through the method are different from the traditional soft almond cakes which are dry and hard, and finished products have delicate and soft textures and a unique flavor.

The invention discloses a method for extracting siraitia grosvenorii total saponin in siraitia grosvenorii. The method includes the following steps that firstly, siraitia grosvenorii is added into ethyl alcohol to be extracted, an extraction solution is filtered, ethyl alcohol in the extraction solution is recycled, and an extract A is obtained; secondly, the extract A is added into water to be dissolved, then D201 macroporous resin is added, the mixture is eluted with water to be colorless and then eluted with ethyl alcohol, an ethyl alcohol elution solution is collected, ethyl alcohol is recycled from the elution solution, and an extract B is obtained; thirdly, the extract B is added into water to be dissolved, D101+ macroporous resin is added, the mixture is eluted with water, an elution solution is collected, concentrated and dried, and siraitia grosvenorii total saponin is obtained. Compared with the prior art, the siraitia grosvenorii total saponin extracted through the method does not contain bitter substances and is pure in sweetness and free of rebitter.

The invention provides a purple sweet potato red bean sauce and a preparation method thereof. The purple sweet potato red bean sauce is prepared from the following components in parts by weight: 100 parts of purple sweet potato paste, 5-10 parts of red bean paste, 16-24 parts of white granulated sugar, 0.09-0.12 part of citric acid, 0.11-0.14 part of calcium chloride, 0.06-0.12 part of pectin, 0.1-0.4 part of tea polyphenols, 5-8 parts of galactooligosaccharide and 10-15 parts of water. Compared with the prior art, the purple sweet potato red bean sauce disclosed by the invention has the advantages that purple sweet potatoes are used as main raw materials, and red beans are used as auxiliary materials, so that the produced composite sauce not only is rich in the content of nutrients of vitamins, minerals and the like, but also is rich in active components of soluble dietary fibers, anthocyanin and the like, has good effects of resisting oxidation, improving cytotrophy, strengthening constitutions, improving immunity of bodies and preventing diseases, and has good water preserving capability, and good product fluidity. The purple sweet potato red bean sauce is low in saccharose content, rich in fragrance, reasonable in nutrition, prominent in health-care functions and convenient to carry and eat.

The invention belongs to the technical field of food processing, in particular to a processing method of sugared white gourd in strips. The method comprises the following steps: selecting materials, cutting into strips, curing and rinsing, thermally rinsing, sugaring, standing, boiling white gourd strips and treating the finished product. The processing method is simple. The prepared sugared white gourd in strips has pure sweet taste and the peculiar faint scent of white gourd, keeps the primary taste of white gourd, is sweet but not oily, is suitable for both young and old, is plump and white in appearance, is soft and fine, does not shrink and has long preservation time.

The invention discloses a stachyose effervescent tablet and a preparation method thereof. The stachyose effervescent tablet is characterized by comprising the following constituents by weight: 5 to 15 percent of stachyose, 60 to 68 percent of a disintegrant, 15 to 20 percent of a sweetening agent, 2 to 4 percent of an adhesive, 2 to 5 percent of a lubricating agent, 0.55 to 1.1 percent of an algefacient, and 0.1 to 0.2 percent of essence. The preparation method comprises the following steps: mixing the stachyose, the disintegrant, the sweetening agent, the adhesive, the lubricating agent, the algefacient and the essence according to the ratio after screening the raw materials through a 80-mesh screen, performing forced air drying on the raw materials for 4 h, then screening the raw materials to perform granulating, feeding lactobacillus plantarum powder into the raw materials, performing tabletting in conditions that the relative humidity is 35 to 45 percent and the temperature is 15 to 20 DEG C, performing drying at 36 to 38 DEG C, and then obtaining the stachyose effervescent tablet finished products after package. The stachyose effervescent tablet has the advantages that the stachyose effervescent tablet not only is high in disintegration speed, but also contains stachyose prebiotics and lactobacillus plantarum probiotics, and the foaming capacity is 12 mL/g.

The invention relates to the technical field of beverage processing and in particular relates to a health-care compound fruit and vegetable beverage and a preparation method thereof. By adopting a single-factor testing method, the optimal formula percentage of raw materials is obtained through sensory evaluation and determination of light transmittance, pH (Potential of Hydrogen), soluble solids and total sugar: 27 percent to 29 percent of snow pear juice, 10 percent to 15 percent of sweet tamarind juice, 26 percent to 28 percent of mangosteen juice, 30 percent to 32 percent of tomato juice, 33 percent to 35 percent of carrot juice, 3 percent to 5 percent of ginger juice, 3 percent to 4 percent of brown sugar, 4 percent to 5 percent of proteoglycan, 0.029 percent to 0.031 percent of citric acid, 0.01 percent to 0.03 percent of a color protection agent, 5 percent to 7 percent of a compound enzyme and 3 percent to 5 percent of a flavor enzyme; the health-care compound fruit and vegetable beverage is prepared through the steps of treating the raw materials, carrying out enzymolysis, blending, sterilizing and the like. The beverage provided by the invention has the most scientific and reasonable raw material formula and maintains a natural fruit and vegetable flavor; the beverage is fresh and mellow, is sour, sweet and palatable and is high in nutrient value and long in shelf life; the health-care compound fruit and vegetable beverage has various health-care effects of clearing heat and removing toxicity, promoting the secretion of saliva or body fluid to quench thirst, nourishing stomach and spleen, detoxifying and maintaining beauty, dispelling cold and the like.

The invention relates to low-calorie flower-containing brown sugar and a production method thereof. The production method includes: producing picked fresh edible flowers into dried flowers, selectingthe dried flowers complete in shape, producing the mixed syrup of transparent sugar layers, pouring produced mixed syrup into moulds in a way that the height of the syrup is 1/4-1-6 of the depth of the moulds, placing the prepared dried flowers into the moulds when the temperature lowers to 80-100 DEG C, gently pressing to allow the dried flowers to adhere to the syrup, pouring the mixed syrup into the moulds for the second time when the syrup in the moulds cools and solidifies, and naturally cooling to obtain the transparent sugar layers, wherein the total thickness of the syrup after the twopouring is 1/3 of the depth of the moulds; producing cooked brown sugar syrup, crystallizing the cooked brown sugar syrup in a crystallizing pot to obtain a large amount fine sucrose crystals, and fast pouring into the moulds with the produced transparent sugar layers, naturally cooling for shaping, and demoulding to obtain the low-calorie flower-containing brown sugar. The produced flower-containing brown sugar is low in calorie, rich in nutrition and high in ornamental value.

The invention provides sugar-free soybean milk and a preparation method thereof. The sugar-free soybean milk is prepared from the following raw materials: soybeans, chickpeas, mogroside, erythritol, water-soluble dietary fiber of fructus momordicae, isomaltulose, malic acid, fructo-oligosaccharides, inulin, a stabilizer, a pH adjuster, soybean milk essence, and purified water. According to the sugar-free soybean milk, the mogroside, erythritol and isomaltulose with sufficient sweetness as well as low sugar content and low calorie are utilized in replacement of traditional white granulated sugar or sucrose. Moreover, the mogroside has sweetness which is 300 times of sweetness of the sucrose, and produces no energy; and thus, the mogroside is an ideal sugar substitute for people who are notsuitable for eating sugar, including patients with diabetes, people with obesity and the like. The preparation method of the sugar-free soybean milk provided by the invention is relatively high in rawmaterial utilization rate and production efficiency; and moreover, the prepared sugar-free soybean milk is free of phenomena of precipitate or floating oil production during long-term storage, as well as fine and smooth in emulsion, appropriate in sweetness and relatively long in shelf life.

The invention discloses a medicinal application of epimedin C in treatment on diabetic liver injury, and belongs to the technical field of biological medicines. The invention discloses that epimedin Ccan improve the cholesterol level of high-density lipoprotein in the liver of a diabetic model animal for the first time, the cholesterol level of low-density lipoprotein in the liver is reduced, theproblem of lipid metabolism disorder is relieved, a liver index is reduced, the activity of superoxide dismutase and glutathione peroxidase in the liver is enhanced, the content of malondialdehyde isreduced, the oxidative stress state of the liver is improved, normal forms and structures of hepatocytes and tissues are maintained, the activity levels of glutamic-pyruvic transaminase and glutamicoxalacetic transaminase in the liver are reduced, and liver function repair is promoted, so that the epimedin C can be used for preparing medicines for treating diabetic liver injury. The epimedin C is used for preparing the medicine for treating diabetic liver injury in the form of a medicinal preparation, and comprises buccal tablets, coated tablets and hard capsules. The invention provides a basis for treatment on diabetic liver injury, and also provides an idea for deep development and utilization of epimedium resources.

The invention discloses selenium-enriched edible mushroom biscuits. The selenium-enriched edible mushroom biscuits are made from the following raw material components in parts by weight: 100-200 parts of selenium-enriched edible mushrooms, 50-150 parts of isomaltulose, 5-10 parts of yeast, 700-780 parts of wheat flour, 3-5 parts of table salt and 2-6 parts of sodium bicarbonate. The selenium-enriched edible mushroom biscuits are rich in high-quality protein, and can have the effects of reducing blood cholesterol, maintaining normal blood sugar, increasing serum albumin and supplementing selenium through foods.

The invention discloses a compound sweetener for a western ham, a preparation method and application. The sweetener includes mogroside, glucosylstearoside, glucose, trehalose, dietary fibers and the like. The method adopts a series of compounding tests to screen and obtain the compound sweetener with a large sweetness synergistic coefficient, a good mouthfeeling and high transparency, thereby effectively alleviating the problem of a poor taste in single use, and the prepared western ham through the application can not only reduce the intake of sugars, but also improve the structure of a western ham, and have certain health effects.