14 results about "Acidity regulator" patented technology

The present invention relates to a xylylene diisocyanate composition and a photopolymerizable composition including the same. The xylylene diisocyanate composition according to an exemplary example includes a xylylene diisocyanate (XDI) and an acidity adjuster having a boiling point of 110°C or more, wherein the acidity of the composition is greater than 100 ppm and 1,000 ppm or less with respect to the total weight of the xylylene diisocyanate (XDI). The polymerization reaction rate is controlled by adjusting the acidity, so that an optical lens having high transmittance and improved optical uniformity can be manufactured.

The application provides a preparation method of a kefir active lactic acid bacteria bubble jelly drink. Compared with the prior art, firstly, the mixed liquid of thickening agent and the like is subjected to ultrahigh pressure sterilization before inoculation, which ensures the smooth progress of the kefir fermentation process and does not cause pollution, and compared with other heat treatment sterilization processes, the sterilization process does not have a cooking smell, the base flavor after the kefir fermentation is purer, and the peculiar smell control is better; secondly, after the compound kefir starter is added to the jelly liquid for fermentation, sufficient bubbles are generated, and the product can maintain a certain strength after rewarming, providing a unique product taste and texture, which is different from the jelly drink after aeration, the product bubbles are generated during the fermentation process, and the taste is more natural; in addition, the application reduces the pH value of the base system during the fermentation process, reduces the use of part of the acidity regulator, and further improves the product gel strength.

The application belongs to the technical field of food processing, and more particularly relates to a method for preparing a milk-like instant egg white beverage by using a composite enzyme preparation. The method comprises the following steps: adding a composite enzyme preparation into egg white liquid, performing enzymatic hydrolysis treatment, adding a sweetening agent, an acidity regulator and a stabilizer after enzyme inactivation, uniformly mixing, obtaining a mixed liquid, performing homogenization treatment and ultra-high temperature instant sterilization treatment on the mixed liquid, and obtaining a milk-like instant egg white beverage; wherein the composite enzyme preparation comprises at least three of alkaline protease, papain, flavor protease and trypsin. The method of the application simplifies the production process, reduces energy consumption, and makes the product have excellent texture characteristics by directional enzymolysis of a specific composite enzyme preparation. The egg white protein content in the obtained product is greater than 90%, the product has a milk-like appearance, a delicate and smooth taste, and can be stored at room temperature for more than 6 months without separation or whey separation. The method of the application is simple in process, low in cost, excellent in product quality, and suitable for industrial production.

The invention relates to a jam inner core used in cheese food and a preparation method thereof. The jam inner core comprises the following components in parts by weight: 10-40 parts of water, 5-20 parts of cream cheese, 10-30 parts of cream, 40-55 parts of jam, 0.5-2 parts of a stabilizer, 0.5-1 part of a thickener and 0.01-0.1 part of a bacteriostatic agent. According to the scheme provided by the invention, the jam inner core has good flowability under the condition that a large amount of jam is added into the jam inner core, and the jam inner core can keep a relatively low pH value under the condition that the jam inner core does not contain an acidity regulator, so that the shelf life can be prolonged.

This invention provides a method for preparing a carbon dioxide-filled cheese beverage, comprising the following steps: S1) mixing raw cheese, lipid products, protein powder, sugars, resistant dextrin, stabilizers, emulsifiers, emulsifying salts, and water to obtain a mixture; S2) sterilizing the mixture, adding an acidity regulator, then homogenizing, cooling, and finally filling with carbon dioxide to obtain a carbon dioxide-filled cheese beverage. Compared with existing technologies, this invention uses a specific formula to adjust the viscosity of the beverage, ensuring product stability even after carbon dioxide filling. Furthermore, the carbon dioxide filling provides a refreshing and palatable taste, making it a novel form of cheese beverage.

This invention discloses a dark berry peel anthocyanin-rich fruit pulp beverage and its preparation method, belonging to the field of plant beverage and natural active ingredient extraction technology. The beverage, by weight, comprises: 5-15 parts dark berry peel anthocyanin extract, 3-10 parts dark berry pulp product, 75-90 parts water, 0.5-3 parts sweetener, and 0.05-0.3 parts acidity regulator. The preparation method includes: low-temperature pretreatment, drying, pulverization, non-thermal physical extraction, solid-liquid separation, and purification of the dark berry peel to obtain the anthocyanin extract; crushing, enzymatic hydrolysis, and solid-liquid separation of the dark berry pulp to obtain the pulp product; mixing, homogenizing, sterilizing, and bottling the raw materials to obtain the finished product. This invention achieves high-value utilization of dark berry peel, with high anthocyanin activity retention rate. The product combines nutritional functions and a good taste. The process is green and safe, with controllable parameters, suitable for continuous industrial production, and has significant economic and environmental value.

The present invention relates to a manufacturing method of an acid milk beverage with improved stability and an acid milk beverage manufactured thereby. The present invention relates to a manufacturing method in which sedimentation is controlled by powder mixing and high-speed stirring, the particle size is reduced by homogenization to increase the surface area, and the emulsion stability of a conventional acid milk beverage can be improved. In addition, an acid milk beverage and a manufacturing method thereof are provided in which sedimentation caused by acid shock of protein is controlled by adding an appropriate amount of purified water and an acidity regulator, and the backflow rate is maintained at 5% or less, thereby providing a refreshing mouthfeel to the acid milk beverage.

The application belongs to the technical field of pharmaceutical preparations, and particularly relates to a coenzyme Q10 injection and a preparation method thereof, which is composed of the following components by weight: 50 parts of coenzyme Q10, 400-80 parts of a solubilizing agent, 10-15 parts of an antioxidant vitamin E, 1-2 parts of an acidity regulator lactic acid, a pH regulator, and 15000-25000 parts of water for injection; the preparation method of the coenzyme Q10 injection comprises the following steps: dissolving the coenzyme Q10 in a mixed solution of the solubilizing agent and the antioxidant, adding the water for injection, heating and stirring, cooling to room temperature, adding the acidity regulator and the pH regulator in sequence, adjusting the pH to 3.2-5.5, supplementing the water for injection, filtering, filling and sealing, sterilizing, and obtaining the coenzyme Q10 injection; and the application can effectively improve the stability of the coenzyme Q10 injection and reduce the impurity content.

This disclosure relates to the field of pharmaceutical excipients and additives, specifically a method for preparing a pharmaceutical sweetener. The method includes the following steps: preparing modified microalgae polysaccharides; adding the modified microalgae polysaccharides, a first sweetener, a second sweetener, dietary fiber, and an acidity regulator to water, mixing thoroughly, and then spray-drying to obtain the pharmaceutical sweetener. This disclosure solves the problem of poor palatability of microalgae polysaccharides; enabling microalgae polysaccharides, as a filler sweetener, to be compounded with high-intensity sweeteners, other filler sweeteners, dietary fiber, and acidity regulators, thereby possessing both good tableting performance and antioxidant activity.

The application discloses a preparation method of an aerated jelly drink and the jelly drink, and the method comprises the following steps: dissolving a thickening agent and a first part of sweeteners in water to obtain a first mixture; dissolving active lactic acid bacteria powder, a second part of sweeteners and fruit juice in water to obtain a second mixture; mixing the first mixture, the second mixture and an acidity regulator to obtain a third mixture; sequentially adopting first-stage ultra-high pressure sterilization and second-stage ultra-high pressure sterilization on the third mixture, the pressure of the first-stage ultra-high pressure sterilization being greater than that of the second-stage ultra-high pressure sterilization; cooling the third mixture after sterilization and then filling the third mixture with carbon dioxide gas; and then heating the third mixture filled with the carbon dioxide gas in a back-warming bed at 65-85 DEG C for 5-70 minutes, and then cooling. Through the above method, the jelly drink prepared can achieve the purposes of prolonging the shelf life of the product and maintaining the number of live bacteria.