2results about How to "Refreshing taste" patented technology

This invention discloses a method for preparing zero-trans-fatty acid vegetable fat powder, comprising the following steps: (1) dissolving dipotassium hydrogen phosphate and fructooligosaccharides in purified water, adding resistant dextrin and konjac gum, and mixing to obtain an aqueous phase mixture; (2) sequentially adding sodium caseinate, glyceryl monostearate, whole milk powder, and milk fat to the aqueous phase mixture and mixing to obtain an emulsified mixture; (3) adding edible silica to the emulsified mixture and mixing, then gradually homogenizing under increased pressure and spray drying to obtain zero-trans-fatty acid vegetable fat powder. The zero-trans-fatty acid vegetable fat powder prepared by this invention has excellent emulsifying and dispersing properties, and its taste is more delicate, mild, and refreshing.

This invention relates to the field of functional food technology and discloses a low-GI sugar-controlling beverage and its preparation method. The low-GI sugar-controlling beverage comprises 20-28 parts hawthorn concentrate, 4-9 parts astragalus concentrate, 3-9 parts yam concentrate, 2-9 parts rehmannia concentrate, 3-8 parts ophiopogon concentrate, and 2-8 parts microencapsulated nut powder; wherein the nuts in the microencapsulated nut powder are one or more of hazelnuts, pecans, almonds, cashews, or pumpkin seeds. This invention improves the utilization rate of medicinal components through enzyme-assisted extraction technology, solves the technical problems of nut addition through microencapsulation technology, and protects activity and optimizes taste through low-temperature vacuum concentration and precise pH control. Ultimately, it provides a stable, refreshing, and nutritionally complete low-GI compound beverage that meets the needs of people maintaining blood sugar balance.