36results about How to "Reduced sucrose content" patented technology

The invention belongs to the field of beverage preparation, and particularly to a brown lactobacillus beverage and a preparation method of the brown lactobacillus beverage. The brown lactobacillus beverage is prepared from skim milk powder, white granulated sugar, glucose, high fructose corn syrup, a sweetening agent, a stabilizer, probiotics strains and pure water. The preparation method comprises steps of yeast milk burdening, hydration, homogenization, browning, sterilization, inoculation, fermentation, base materials burdening, base materials sterilizing, milk mixing, homogenization, sterile filling, and refrigeration. The product provided by the invention has sucrose content 30-100% lower than that of a general product, and zero fat content. The product can really relieve the metabolic burden of a human body and is healthy nutrient. In addition, the problem of poor product stability caused by low sugar is solved, and the content of activated probiotics during the fermentation of probiotics strains is greater than or equal to 3*10<8>cfu / mL, so the product has a high nutritive value.

The invention discloses a modified medium for improving propagation of stems of Dendrobium officinale and a propagation method. The medium comprises MS (Murashige and Skoog) basal medium, cane sugar 20g / l, agar 6g / L, 6-BA (benayl aminopurine) 2mg / l, NAA (alpha-naphthaleneacetic acid) 0.2-0.5mg / l, banana mash 15-20g / l, potato mash 15-20g / l, and common tap water replacing distilled water. The modified MS medium is used to propagate the stems with axillary buds of Dendrobium officinale, alkaloid and polysaccharide content of Dendrobium officinale is evidently increased, and Dendrobium officinale grow normally. By the method, consumption of cane sugar is reduced, the tap water is used to replace the distilled water, and accordingly tissue culture technology for Dendrobium officinale is more convenient, more efficient and resource-saving.

The invention relates to the field of dairy processing, and particularly relates to a high-fiber low-sugar brown active lactobacillus beverage and a preparation method of the High-fiber low-sugar brown active lactobacillus beverage. The High-fiber low-sugar brown active lactobacillus beverage comprises the following materials by weight percent:25%-50% of yoghourt, 0.3-1.0% of stabilizing agent, 0.1%-0.3% of acidity regulator,0.01%-0.05% of salt material, 3%-5% of sweet material, 3.5%-5% of dietary fiber, and the balance of water. In the invention, the dietary fiber with higher content is added in the existing brown active lactobacillus beverage for improving the extra value of the brown active lactobacillus beverage product; a high-sweetness sweetener is added for replacing quantitative sugar and is combined with small amount of sugar for use, and a product-stabilizing system is reasonably established, so that the aim of low sugar is realized. Therefore, the content of sugar of the product is reduced, the product has better flavor and mouthfeel, and the phenomena of elutriation, precipitation and delamination of the product are avoided.

The invention belongs to the technical field of aquatic product processing and storage, and particularly relates to a frost-resisting gel fortifier for freezing surimi and application of the frost-resisting gel fortifier in the freezing processing production of the surimi. The frost-resisting gel fortifier is prepared from sodium lactate, sodium citrate, modified starch, sucrose and transglutaminase according to an appropriate ratio, and can remarkably improve the water retentivity, the freezing resistance and the gel property of the frozen surimi; a phosphate is not included in the frost-resisting gel fortifier; the contents of sucrose and sorbitol are remarkably lower than those of an commercial antifreeze agent, so that the frost-resisting gel fortifier is a novel improver for improving comprehensive quality of the surimi. The invention further discloses an application method of the frost-resisting gel fortifier.

The invention belongs to the technical field of plant tissue breeding, and in particular to a method for reducing the aerial root of hydrangea, aiming at solving the problem that the aerial root is generated in the tissue culture process of the hydrangea and improving the survival rate of tissue culture seedling of the hydrangea. The method is realized by the following steps: the tissue culture seedling of the hydrangea is taken as an experimental material and is inoculated in a liquid rooting medium (1 / 2B5+NAA or IBA 0.1-1.0mg / L+sugar 10g / L pH 4-7) of perlite (40-60ml)+25-35ml; after 30 days, no aerial root is generated in the tissue culture seedling, the rooting rate in a culture flask reaches 100%, and the transplanting survival rate reaches 100%. The method not only improves the transplant survival rate and simplifies the operating procedures of transplantation, but also saves the cost of tissue culture by using the perlite to replace agar and recycling the perlite.

A low-sugar highly nutrient gluten-free bread production method belongs to the technical field of food processing. According to the low-sugar highly nutrient gluten-free bread production method, coarse rice powder and buckwheat powder serve as main raw materials, and low-sugar highly nutrient gluten-free bread is finally obtained through a series of processes of gluten-free bread moisture determination, flour paste preparation, fermentation, baking and the like. The low-sugar highly nutrient gluten-free bread production method comprises the steps of ultra-micro-pulverizing coarse rice and buckwheat and mixing the ultra-micro-pulverized coarse rice and buckwheat in proportion; adding saccharomycete into white granulated sugar after the white granulated sugar is completely dissolved in warm water for activation, and then mixing the white granulated sugar with the coarse rice powder and the buckwheat powder; sequentially adding salt, isomaltooligosaccharide, xanthan gum, sodium alginate, compound enzyme preparation (tyrosinase and laccase) and water into the mixture for mixing, performing stirring, adding sunflower seed oil into the mixture, pouring flour paste into a mold, vibrating the flour paste evenly, placing the flour paste after fermentation, cooling the bread and slicing the bread. The color of the gluten-free bread produced through the low-sugar highly nutrient gluten-free bread production method resembles whole wheat bread, and the gluten-free bread is attractive in fragrance and good in every aspect such as specific volume and viscoelasticity, has no collapse on the surface, is nutrient and healthy and is particularly to patients with the coeliac disease.

The invention relates to a method for preparing low-sugar primary-color chestnut paste through a non-sulfur color protection technology. The method comprises the following steps that firstly, chestnuts are subjected to blanching treatment after being screened, shells are stripped, and skin is removed; then, the chestnuts are soaked in color protection liquid which contains 0.05 wt% of citric acid, 0.75 wt% of ascorbic acid, 0.17 wt% of L-cysteine and 1.00-3.00 wt% of sodium chloride, and the pH value of the color protection liquid is 3.8; the chestnuts are taken out, chopped, rinsed and drained off, and chestnut fragments are obtained; the chestnut fragments and pulping color protection liquid which contains 0.65 wt% of ascorbic acid, 0.05 wt% of L-cysteine and 1.5-2.3 wt% of sodium chloride are mixed to be uniform and prepared into thick chestnut pulp, auxiliary materials are added into the thick chestnut pulp for vacuum boiling, and lastly the low-sugar primary-color chestnut paste is obtained after cooling and packaging. According to the method, a two-step whole-process color protection process including soaking color protection and pulping color protection is adopted, color fixatives used are all non-sulfur ingredients harmless to the human body, safety and reliability are achieved, and pollution to the environment is small. According to the formula, the sucrose content is lowered, the functional sweetening agent xylitol is added, decayed teeth can be effectively prevented, and the chestnut paste can be used as a raw material of low-fat low-sugar snack food for old people and children.

The invention discloses a tea flavor minced fillet mooncake and a preparation method thereof. A mooncake wrapper is prepared by taking low gluten flour as the basic material and adding composite maltitol syrup, plant oil, skim milk powder, alkaline water and sodium dehydroacetate. Mooncake stuffing is prepared by taking minced fillet as the basic material and adding maltitol, glutinous rice powder, plant oil, purified water, composite tea powder, baijiu, salt, instant dry yeast, sodium dehydroacetate and alpha-amylase. The tea flavor minced fillet mooncake is prepared through the procedures of minced fillet preprocessing, wrapper and stuffing making, forming, baking, cooling, packaging and the like. The prepared finished product is golden in color, free of fishy smell, fresh in tea aroma and soft in taste, has the advantages of being high in protein and low in fat and calorie, has the health-care effects of clearing away heat and toxin, refreshing people and arousing the brain, helping digestion and promoting appetite, preventing ageing and cardiovascular diseases, enhancing memory and the like, and can be preserved at normal temperature.

The invention relates to a high-efficient planting method of platycodon grandiflorum. The planting method includes land selection and preparation, seedling, transplanting, final-period management, recovery, and other steps. According to the planting method, the seedling matrix is added in a seedling box as a base fertilizer, thus soil temperature in the seedling process can be kept, the rapid rooting and germination of the basal part of platycodon grandiflorum are promoted, and the seedling success rate can be improved. The platycodon grandiflorum seelding is transplanted along with the seedling box, so as to avoid damage to radicle of platycodon grandiflorum during the seedling lifting process, and promote the radicle of platycodon grandiflorum to rapidly return seedling. In the final-period management process, the output and quality of platycodon grandiflorum are greatly improved through weeding, application of leaf fertilizer, topping and flower pinching, topdressing, and prevention and daily management of diseases and pests, strictly controlling and reasonably managing raw materials in every step and various parameter values involved; meanwhile, income of planting farmers is also increased. The method has advantages of being simple in operation, low in production cost, safe and reliable.

The invention provides a low-sugar purple potato waffle which is baked by mixing the following materials in parts by weight: 80-110 parts of purple potato flakes, 140-170 parts of egg liquid, 90-120 parts of low-gluten flour, 60-80 parts of a sweetening agent, 100-150 parts of pure milk, 50-70 parts of butter, and 3-5 parts of baking powder. Compared with a traditional waffle, the content of sucrose in the low-sugar purple potato waffle is greatly reduced, the calories of a finished product is low, and sugar alcohol used in the making process integrates nutrition, health care and dietary therapy into a whole body, so that the original sweet taste of the product is guaranteed, and the calories are not excessive. In addition, a making method is simple and convenient, the operation is simple, no large machine is needed, and the production is easy to carry out.

The invention discloses a rape microspore culture method utilizing mannitol as an osmotic regulator, belonging to the technical field of plant tissue culture. The method comprises the following steps: fetching cabbage type rape as a donor plant for microspore culture; fetching the flower bud on the donor plant; sterilizing and adding an NLN-13 liquid medium to obtain a suspension; filtering to obtain filtrate, and centrifuging to obtain precipitate; adding a mannitol-containing NLN liquid medium, a colchicine solution and active carbon mixed liquid to obtain a microspore mixed suspension; performing heat shock treatment or direct culture to obtain a cotyledon-stage embryoid; inoculating into a regeneration medium till bud regeneration; cutting the regenerated bud and inoculating to a rooting medium for rooting culture; performing seedling hardening and transplanting to obtain a regenerated plant; and fetching the tender leaves of the regenerated plant and detecting the ploidy of each regenerated plant. Through the method disclosed by the invention, the microspore quality, regeneration rate and doubling rate are remarkably improved.

The invention relates to a method for preparing high-purity fruit fructose. The method comprises the following steps: (1) testing the quality of fruit; (2) washing the fruit; (3) crushing; (4) performing enzymolysis; (5) performing membrane concentration; (6) decoloring; (7) desalting; (8) performing isomerization purification; (9) performing aftertreatment; (10) performing finished product filling. The content of fructose of a product prepared by using the method is higher than 90%, and the product is high in color value stability, low in production cost and small in waste liquid discharge amount.

The invention belongs to the technical field of food processing, provides a strigose hydrangea leaf moon cake and a preparation method thereof and aims at providing a strigose hydrangea leaf moon cake with low sugar content and a preparation method thereof. According to the strigose hydrangea leaf moon cake, cake wrapper materials include a preset weight of flour, and 45-85% of mixed syrup, 16-24% of peanut oil, 1-4% of alkaline water on the basis of the percentage of the preset weight of flour; the mixed syrup comprises syrup and a strigose hydrangea leaf extracting solution; and stuffing materials include a preset weight of jumble beads, and 30-45% of sugar, 25-40% of oil and 2-4% of strigose hydrangea leaf powder on the basis of the percentage of the preset weight of jumble beads. An experiment proves that the content of saccharose in the moon cake is reduced, and meanwhile, the flavors of a cake wrapper and stuffing are not affected. One part of saccharose is replaced with the strigose hydrangea leaf powder in the experiment, so that the sugar content is reduced by 50% in comparison with that of a traditional moon cake, the strigose hydrangea leaf moon cake better adapts to the requirements of modern populations or special populations on low sugar intake in the diet.

The invention provides a rooting induction culture medium for limonium aureum and belongs to the technical field of tissue culture. A 1 / 2-LS culture medium is used as a basic culture medium. The culture medium comprises 2.0-5.0 mg / L zeatin, 0.5-1.5 mg / L alpha-naphthylacetic acid, 3.0-5.0 g / L activated carbon,10-20 g / L sucrose and 6.0-7.0 g / L agar; the pH value of the rooting induction culture medium is 5.0-6.5. According to the rooting induction culture medium for limonium aureum, the root system can be quickly generated, roots and seedlings grow robustly, and the rooting rate can reach 90-95%.

The invention discloses clarified rose juice, low-sugar rose yogurt and preparation method of the clarified rose juice and the low-sugar rose yogurt based on enzymolysis, and belongs to the technicalfield of rose beverages and food processing. The preparation method of the clarified rose juice includes the steps of cleaning, color protection, pulping, enzymolysis and filtration. The enzymolysis process is assisted by high-voltage pulsed electric field to improve the enzymolysis efficiency and the enzymolysis effect, and the stability of the enzymatic hydrolysis is improved by controlling theenzymolysis conditions. The clarified rose juice of the invention has the advantages of clarification, stability, easy preservation and high content of total polyphenols and total flavonoids. The invention also relates to the low-sugar rose yogurt which is prepared from the following raw materials in parts by weight: 18-22 parts of raw milk, 1.2-1.8 parts of the clarified rose juice, 1.5-2.5 partsof mixed sugar and 1-1.6 parts of a leavening agent. The low-sugar rose yogurt of the invention has stable quality, difficult browning, low sucrose content and good taste.

The invention particularly relates to honey and chrysanthemum taste cola and a preparation method thereof. According to the technical scheme, the preparation method comprises the following steps: feeding dried chrysanthemums and water into a distillation kettle, boiling and filtering to prepare a chrysanthemum extracting solution; mixing the chrysanthemum extracting solution, honey, meso-Erythritol and water according to mass ratio; and inflating CO2 gas and filling to prepare the honey and chrysanthemum taste cola. According to the honey and chrysanthemum taste cola prepared by the preparation method, the natural honey is used as a sweetening agent; compared with high-intensity sweetening agents, including sucrose or aspartame and the like, which are commonly used by cola-type beverages, the natural honey is more healthy; the honey and chrysanthemum taste cola contains a natural pigment and has golden color and luster; the honey and chrysanthemum taste cola maintains health-care effects and nutritional components of the honey and the chrysanthemums and also has mouthfeel of the cola-type carbonated beverages, and is a healthy beverage which is suitable for the tastes and favors of Chinese people.

A platycodon grandiflorum planting method comprises the steps of seedling raising, transplantation, fertilizer application and management. According to the platycodon grandiflorum planting method, the platycodon grandiflorum seed emergence rate is higher and the survival rate is higher through seed soaking of a plant ash water solution, warm water sprinkling treatment before seed coating and then by combining with artificial management. In addition, the planting method is simple, raw materials are low in cost, and the planting method is suitable for industrial large-scale popularization and planting.

Sucrose isomerase is used as a nutritional supplement, or can be mixed in with a powderous food / beverage formulation. When an animal, including a human, consumes sucrose, the sucrose isomerase will act on the sucrose present in the food, and will convert the sucrose to other sugars. This results in lowering of the glycemic index of the food without changing the formulation of the food.

The invention discloses a preparation process of a low-GI sucrose substitute composition. 10 parts by weight of a sweetening composition comprises 3-7 parts of oat bran powder, 1-4 parts of mixed fruit and vegetable powder, 0.5-3 parts of a white kidney bean extract, 0.2-0.6 part of xylooligosaccharide, 0.3-1.5 parts of L-arabinose, 0.1-1 part of fructo-oligosaccharide and 0.05-0.1 part of stevioside, wherein the oat bran powder contains beta-glucan; the preparation process of the sweetening composition comprises the following steps: drying and crushing the components, mixing the components according to the formula proportion or dissolving the components in water according to the formula proportion, and then putting the solution into a spray dryer for spray drying to obtain the sweetening composition.

A sterol carrier protein gene of cotton and applications thereof are disclosed. The sterol carrier protein gene is Gh SCP2D. The ORF sequence of the gene is shown as SEQ ID NO.1. The genomic sequence of the gene is shown as SEQ ID NO.2. Upland cotton is subjected to transgenic research by constructing a plant antisense expression vector, and expression analysis shows that expression of the gene is obviously inhibited, a phenotype of reduced velvet length is shown in transgenic plant, and the sucrose content is obviously reduced, so that the sterol carrier protein gene Gh SCP2D can be applied in sucrose transportation modification and cotton fiber elongation modification in cotton fiber development processes.

The invention relates to a method for improving the sugar level of nicotiana tabacum by using eriobotrya japonica EJPFPb and a coding gene thereof. The method comprises the following five steps: (1) separating and cloning cDNA (complementary Deoxyribonucleic Acid) fragment sequences of an eriobotrya japonica EJPFPb gene; (2) separating and cloning a cDNA full-length sequence of the eriobotrya japonica EJPFPb gene; (3) constructing a binary expression vector of the eriobotrya japonica EJPFPb gene; (4) carrying out nicotiana tabacum genetic transformation; (5) testing and assaying the growth speed and sugar composition level of transgenic nicotiana tabacum. According to transgenic nicotiana tabacum plants obtained by the method disclosed by the invention, the growth speed is high, the content of saccharose in laminae is obviously lowered, the content of glucose is basically unchanged, and the content of fructose is increased by 3-10%, so that the aims of regulating and controlling the composition and level of sugar and improving the flavor and quality of nicotiana tabacum by using the EJPFPb gene are achieved; moreover, by broadening the newly-obtained eriobotrya japonica EJPFPb gene to other vegetable, fruit tree and foodstuff crops through transferring, the quality and flavor of receptor crops are expected to be improved.

The invention relates to a method for improving the sugar level of nicotiana tabacum by using eriobotrya japonica EJPFPb and a coding gene thereof. The method comprises the following five steps: (1) separating and cloning cDNA (complementary Deoxyribonucleic Acid) fragment sequences of an eriobotrya japonica EJPFPb gene; (2) separating and cloning a cDNA full-length sequence of the eriobotrya japonica EJPFPb gene; (3) constructing a binary expression vector of the eriobotrya japonica EJPFPb gene; (4) carrying out nicotiana tabacum genetic transformation; (5) testing and assaying the growth speed and sugar composition level of transgenic nicotiana tabacum. According to transgenic nicotiana tabacum plants obtained by the method disclosed by the invention, the growth speed is high, the content of saccharose in laminae is obviously lowered, the content of glucose is basically unchanged, and the content of fructose is increased by 3-10%, so that the aims of regulating and controlling the composition and level of sugar and improving the flavor and quality of nicotiana tabacum by using the EJPFPb gene are achieved; moreover, by broadening the newly-obtained eriobotrya japonica EJPFPb gene to other vegetable, fruit tree and foodstuff crops through transferring, the quality and flavor of receptor crops are expected to be improved.