An oligosaccharide honey product

A technology of polysaccharides and oligosaccharides, applied in the field of oligosaccharide series products, can solve the problems of inconvenient ingestion, difficulty in pouring out, poor fluidity, etc., and achieve the effects of weakening grassy smell, convenient consumption, and good fluidity

Inactive Publication Date: 2009-03-04
冯乐东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its poor physical properties and taste, as honey is easily mistaken by consumers for adding white sugar due to its crystallinity, and has poor fluidity when eating, it is not easy to pour out from the bottle; roy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Oligosaccharide honey: 1 part of fructo-oligosaccharide syrup, 2 parts of honey that has been removed from impurities and concentrated to Baume 39-40 degrees, and mixed at a low speed.

Embodiment 2

[0011] Oligosaccharide Cordyceps honey: first add the grass insect mycelium to 5 times the water and stir evenly, then freeze at -5 degrees Celsius, take it out the next day and boil for 30 minutes, collect the filtrate for the first time, add a small amount of water to boil Collect the filtrates for two or three times, and then combine the three liquids and pass through 300 meshes, then concentrate to 2-3 times the weight of the original mycelia, and place them below 5 degrees Celsius for later use. Add 3 times of 95% deodorized edible alcohol to the filter residue, soak for 2 days, stir 2-3 times a day, then filter to remove the residue, and add the filtrate to the mycelium concentrate. After fully stirring, let it stand for 3 days, filter the precipitate, heat the filtrate to recover alcohol, and concentrate it to a specific gravity of 1.2-1.3 to obtain the Cordyceps extract, and then mix it with the oligomerization method of Example 1 according to the content of 10% of the ...

Embodiment 3

[0013] Oligosaccharide tea polyphenol honey: 5% of tea polyphenols with a purity of 98% was added to the oligosaccharide honey of Example 1, and then mixed evenly. The produced product not only has the physiological and health functions of oligosaccharides and honey, but also has the physiological and health functions of tea polyphenols, and has a strong tea fragrance.

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PUM

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Abstract

Oligosaccharide honey product consists of oligosaccharide 1 portion and honey product 2 portions, oligosaccharide may be oligomer fructose or oligomer isomaltose, and the honey product may be 39-40 Baume scale honey, royal jelly or pollen as well. Oligosaccharide honey product has the health functions of both oligosaccharide and honey product and is delicious and easy to produce.

Description

Technical field: [0001] The invention relates to the field of health food, in particular to a series of oligosaccharide products made of oligosaccharide as the main ingredient and various other ingredients. Background technique: [0002] The fructo-oligosaccharides in oligosaccharides have good physiological properties: including being difficult to digest and absorb for the human body, low energy value, and not easy to cause obesity after ingestion; it has some physiological functions of dietary fiber and can be used as a dietary fiber for patients with high blood pressure, diabetes and obesity. Sweetener; and will not cause dental caries; can activate bifidobacteria in the intestinal tract and promote their proliferation. The number of bifidobacteria in the intestine is one of the markers to measure the health of the human body, and the natural proliferation of bifidobacteria can be promoted by ingesting functional oligosaccharides (especially fructooligosaccharides among t...

Claims

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Application Information

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IPC IPC(8): A23L1/076A23L21/20
Inventor 冯乐东
Owner 冯乐东
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