137 results about "Acidulant" patented technology

The invention relates to the technical field of candies, in particular to a sugar-free healthy candy and a preparation method thereof. The candies are prepared from maltitol, sorbitol, honey, an acidulant, xylitol and a fermentation compound. The fermentation compound in the candy has an excellent effect of removing free radicals of a human body, and the candy is endowed with excellent effects of resisting oxidation and resisting body oxidation; meanwhile, the raw materials of the candy do not contain sugar which is not beneficial to human health, so that the candy belongs to sugar-free healthy candies and has a relatively good eating effect.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and / or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The invention discloses acidulant-containing polyethylene glycol powder. The acidulant-containing polyethylene glycol powder comprises polyethylene glycol 3350, an anti-sticking agent, citric acid, sodium citrate, a sweetening agent and essence. According to the invention, one or more of polyethylene glycol, povidone and hydroxyethyl cellulose with the molecular weight of 3000-4000 Da are used as anti-sticking agents, and meanwhile, a partial one-step granulation method is used for solving the problem that the polyethylene glycol powder is easy to cake in the preparation and storage process of the product caused by the acidulant, so that the process feasibility and the product quality of the polyethylene glycol 3350 powder containing the acidulant are improved.

The invention discloses a plant selenoprotein peptide beverage for treating and preventing cancers, relates to the technical field of functional beverages, and aims to solve the problem that effective synergistic cancer resistance is difficult to form among components in an existing plant selenoprotein peptide beverage for preventing and treating cancers. The beverage is prepared from plant selenium protein peptide, a black garlic extract, blueberry anthocyanin, astragalus polysaccharide, lentinine, an emblic leafflower fruit extract, curcumin, cordyceps polysaccharide, a sweetening agent, an acidulant, a stabilizer and purified water. Every 1000 ml of the beverage comprises 12 to 20 g of the plant selenium protein peptide, 2.5 to 5 g of the black garlic extract, 1 to 1.8 g of the blueberry anthocyanin, 1.8 to 3.5 g of the astragalus polysaccharide, 0.6 to 1.2 g of the lentinine, 1 to 3 g of the phyllanthus emblica extract, 0.3 to 0.8 g of the curcumin, 1 to 2.5 g of the cordyceps polysaccharide, 7 to 12 g of the sweetening agent, 0.25 to 0.5 g of the sour agent, 0.2 to 0.4 g of the stabilizer and the balance of purified water. The beverage has the advantage that the cancer treatment and prevention effects of the beverage are remarkably improved.

The invention discloses an acidic high-content collagen beverage, which is prepared from the following raw materials in percentage by mass: 30 to 34 percent of collagen peptide, 8 to 12 percent of collagen tripeptide, 0.05 to 0.3 percent of elastin peptide, 0.01 to 0.05 percent of hyaluronic acid, 0.1 to 0.3 percent of grape seed extract, 0.05 to 0.1 percent of xylooligosaccharide, 0.01 to 0.03 percent of sweetening agent, 0.8 to 1.5 percent of acidulant and the balance of water. The pH value of the acidic high-content collagen beverage is less than or equal to 4.6. The acidic high-content collagen beverage disclosed by the invention has the characteristics of excellent taste, high collagen content, acidity, no bad flavor and stable quality.

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

The invention discloses a silybin meglumine oral liquid and a preparation method thereof. The method comprises the following steps: preparing silybin meglumine powder, a sweetening agent, an acidulant and purified water as raw materials; under the conditions that the stirring speed is 250 rpm and the water temperature is 25-30 DEG C, silybin meglumine powder is slowly scattered into the purified water to be stirred for 45 minutes until the silybin meglumine powder is completely dissolved; adding a sweetening agent and an acidulant, continuously stirring for 10 minutes, and then filtering through a 0.22 mu m microfiltration membrane to obtain a sterile and transparent solution; and subpackaging the solution into sterile oral liquid bottles, and sealing and packaging. The silybin meglumine oral liquid prepared by the method has the advantages of high dissolution efficiency, optimized taste, sterility, safety, stable quality and the like, is suitable for industrial large-scale production, and can remarkably improve the medication compliance of patients. The method is simple in process, easy to operate and low in cost, and has wide popularization and application values.

To provide an acidic oil-in-water type emulsified seasoning having excellent meltability and shape retention after baking and having excellent full-bodied taste after baking. The present invention provides an acidic oil-in-water type emulsion seasoning containing enzyme-treated egg yolk, a sugar having disaccharide or less sugar, an acidulant, a thickener, and an edible oil and fat, The content of the disaccharide or smaller sugar is 10% by mass or more based on the total amount of the acidic oil-in-water emulsion seasoning, The content of the disaccharide or less sugar is 14.0 parts by mass or more per part by mass of the acidulant, the thickener contains cold water swelling type tamarind seed gum, and the content of the cold water swelling type tamarind seed gum is 0.05% by mass or more and 1.2% by mass or less based on the total amount of the acidic oil-in-water-type emulsion seasoning; The content of the edible oil and fat is more than 40 mass% based on the total amount of the acidic oil-in-water emulsion seasoning.

Powdered food supplement containing a) 50 to 90 wt.% of at least one saccharide, b) 2 to 20% by weight of apple extract, grape extract and saffron, c) at least one plant extract selected from ginger extract, ginseng extract and pepper extract, d) at least one zinc compound, e) at least two B vitamins and f) at least one acidifying agent.

The invention provides a nicotine buccal product capable of rapidly inhibiting odor and moistening throat and clearing heat from throat and a preparation method thereof. The nicotine buccal product comprises a core layer, and a throat protecting layer, an odor inhibiting layer and a sweet aftertaste layer which are sequentially coated from inside to outside, the components of the core layer comprise nicotine salt and silicon dioxide nanoparticles; the throat protection layer is prepared from the following components: polylactic acid-glycolic acid copolymer microspheres loaded with nicotine salt, a cyclodextrin inclusion compound of dipotassium glycyrrhizinate and hyaluronic acid; the odor-inhibiting layer comprises the following components: nicotine salt, a cyclodextrin microcapsule loaded with a freshener and zinc zeolite particles loaded with plant essential oil; the sweet aftertaste layer comprises nicotine salt, a hydrophilic polymer material, a sweetening agent and an acidulant. The four-layer structure synergistically controls the nicotine release rate within a reasonable range, the palatability of the nicotine preparation is effectively improved through the multi-layer compound flavoring agent and the plant essential oil, and the nicotine preparation has the effects of freshening breath and clearing throat and is suitable for people with sensitive oral cavity and social scenes.

The invention belongs to the field of solid beverage preparation, and provides a papaya and peach kernel composite solid beverage which comprises the following raw materials by weight: gram of papaya, gram of peach kernel, gram of fructus lycii, gram of sweetening agent, gram of acidulant, gram of stabilizer, gram of cinnamon and gram of semen coicis. The pawpaw and peach kernel composite solid beverage is a beverage combining various natural components, various health benefits can be brought by appropriate drinking, peach kernels have the effects of promoting blood circulation and removing blood stasis in traditional Chinese medicine, blood circulation can be promoted, formation of blood stasis can be reduced, some components in pawpaw can also promote blood circulation, and the pawpaw and peach kernels act together, so that the pawpaw and peach kernel composite solid beverage has a good health care effect. The effect of promoting blood circulation to remove blood stasis can be enhanced, so that the traditional Chinese medicine composition is beneficial to regulating qi activity of the spleen and the stomach and dredging the stagnated qi activity, thereby being beneficial to smooth running of qi and blood.

To provide a container-packed carbonated beverage with suppressed tea flavor.SOLUTION: The container-packed carbonated beverage contains the following components (A), (B) and (C); (A) a tannin derived from camellia sinensis, (B) an acidulant, and (C) carbon dioxide. The beverage has an acidity of 0.3 w / w% or more and a gas volume rate (GV) of 2.6 to 5.0 v / v.SELECTED DRAWING: None

To provide an acidic oil-in-water emulsified seasoning that exhibits superior melt-in-the-mouth and form retention after baking, and has superior richness of taste after baking.SOLUTION: The present invention provides an acidic oil-in-water emulsified seasoning, comprising enzyme-treated egg yolk, a saccharide of disaccharide or lower, an acidulant, a thickener, and edible oil and fat, wherein the content of the saccharide of disaccharide or lower is 10 mass% or more relative to the total amount of the acidic oil-in-water emulsified seasoning, the content of the saccharide of disaccharide or lower is 14.0 pts.mass or more relative to 1 pt.mass of the acidulant, the thickener includes a cold-water swelling tamarind seed gum, the content of the cold-water swelling tamarind seed gum is 0.05 mass% or more and 1.2 mass% or less relative to the total amount of the acidic oil-in-water emulsified seasoning, and the content of the edible oil and fat is more than 40 mass% relative to the total amount of the acidic oil-in-water emulsified seasoning.SELECTED DRAWING: None

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

The utility model discloses an atomizing and acid spraying stirring tank which comprises a closed tank body, a stirring blade positioned in the closed tank body and an atomizing nozzle for atomizing acidulant liquid input from the outside so as to spray the acidulant liquid into the closed tank body. The stirring blade comprises a rod body and a blade connected with the rod body; the rod body is rotatably arranged in one end wall of the closed tank body in a penetrating manner; an inner cavity and an outer cavity which are separated from each other in the thickness direction of the closed tank body are arranged in the closed tank body, a feed port, a discharge port, a steam inlet and a condensed water outlet are formed in the closed tank body, the feed port and the discharge port are respectively communicated with the inner cavity, the steam inlet and the condensed water outlet are respectively communicated with the outer cavity, and the stirring blade and the atomizing nozzle are respectively positioned in the inner cavity. And the atomizing nozzle is also positioned above the blade and is assembled and connected with the closed tank body. The atomization acid spraying stirring tank disclosed by the utility model can ensure that an acidulant is uniformly added into a mixed material, so that protein flocculation caused by sudden reduction of acidity at local positions in the mixed material is avoided.

The invention discloses a composition for preparing a traditional Chinese medicine granule mimetic agent, which is prepared from the following components in percentage by mass: 96.30 to 99.12 percent of filling agent, 0.08 to 0.7 percent of coloring agent, 0.3 to 1.0 percent of flavoring agent and 0.5 to 2 percent of suspending aid, and the sum of the mass percent of the components is 100 percent. Wherein the filler is selected from dextrin and / or soluble starch; the coloring agent is selected from one or more of indigo pigment, brilliant blue pigment, sunset yellow pigment, lemon yellow pigment and carmine; the flavoring agent comprises a bitter agent, a sweetening agent, an acidulant and essence; the suspending aid is sodium carboxymethyl cellulose; the traditional Chinese medicine granules are radix scutellariae, scalded semen armeniacae amarae, platycodon grandiflorum, liquorice, radix peucedani and radix bupleuri. The invention also provides an apricot-baical skullcap root cough-sensitive granule simulation agent and a preparation method thereof. The mimetic agent provided by the invention has high similarity with new traditional Chinese medicine class I new medicine Xiangqin cough-sensitive granules, can effectively prevent bias or blurring in a clinical test, and ensures smooth development of the clinical test.

The invention relates to pure microalgae cheese. The pure microalgae cheese comprises microalgae milk, an acidifying agent and chymosin, the microalgae milk is pure microalgae milk prepared from microalgae raw materials, wherein protein accounts for 40-60% of the dry weight of cells, grease accounts for 8-16% of the dry weight of the cells, and starch accounts for 20-30% of the dry weight of the cells. The pure microalgae milk is adopted as a raw material to prepare the cheese, exogenous starch, fat or protein is not added, a pure microalgae cheese product which is comparable with traditional cheese in flavor and sensory characteristics can be obtained, and the pure microalgae cheese product is good in processing performance and excellent in storage stability; the technical problems that traditional plant-based cheese must be supplemented with a large amount of exogenous starch, fat or protein to adjust the composition structure of raw materials, and the plant-based cheese has a large gap with animal cheese in the characteristics of taste, stretching, melting property, stability and the like are solved. According to the invention, rich high-protein nutritional products are provided for lactose intolerance, animal protein allergy and vegetarians, and the technical blank of the food type of microalgae cheese is filled. The whole microalgae enters the cheese, so that the flavor level of the cheese is enriched, and the comprehensive health-care function of the cheese product is enhanced.

A method of making a fish finger, comprising: providing a fish finger core 1, a batter mixture 2 comprising an acidulant (the batter having a pH 2.5-4.5); coating the core with batter; coating the bat

Beverage additives and additive delivery systems are disclosed that include additives having relatively low pH, specific gravity, and / or viscosity, or other flow properties capable of facilitating mixing with a base liquid, while producing a sour or otherwise flavored beverage. Methods of mixing and forming a beverage comprising water, an additive, an acidulant, and a flavor system are disclosed.

To provide a pharmaceutical composition which exhibits reduced bitterness derived from an active ingredient and demonstrates improved swallowability.SOLUTION: A pharmaceutical composition according to one embodiment of the present invention comprises: an active ingredient having bitterness; and two or more sweeteners in a total content of 13 pts.mass or more when the weight of the active ingredient having bitterness is 100 pts.mass. The pharmaceutical composition further contains a specific amount of an acidulant depending on the type of the active ingredient having bitterness.SELECTED DRAWING: None

To provide a production method of Sacha inchi-including beverage using Sacha inchi as raw material, the beverage being high in nutrition value and easy to take by inhibiting subtle astringency and green smell that Sacha inchi originally has.SOLUTION: A production method of Sacha inchi-including beverage includes the steps of: filtering a predetermined amount of powdery Sacha inchi and making water heated but not boiled pass therethrough to extract a Sacha ichi liquid; and blending at predetermined ratios water, acidulant, sweetener, emulsifier, stabilizer, and flavoring into the extracted Sacha inchi liquid.SELECTED DRAWING: None

The invention relates to the technical field of food processing, and discloses pericarpium citri reticulatae soda water and a preparation method thereof, and the pericarpium citri reticulatae soda water comprises the following components by volume percent: 0.8-1.5% v / v of pericarpium citri reticulatae extracting solution; a natural sweetener 5-7 degree Bx; 0.3% w / v to 0.8% w / v of an acidulant; the balance of carbonated water; the content of hydroxypropyl-beta-cyclodextrin is 0.02 to 0.05 percent w / v; the headspace in the bottle is filled with nitrogen / carbon dioxide mixed gas with the volume ratio of 6: 4-8: 2; 0.3-0.8% w / w of time controlled release microspheres comprising an acid controlled release shell layer and a sweet controlled release core layer; 0.06% w / v to 0.15% w / v of mineral salt; pH response ink is printed on the bottle body, and an NFC temperature and humidity sensor is integrated on the bottle cap. Volatile components of the pericarpium citri reticulatae are locked through a gas phase-liquid phase synergistic stabilization technology, progressive sweet and sour release is achieved by combining core-shell controlled release microspheres, the flavor durability is remarkably prolonged, and the taste layering sense is improved; meanwhile, based on an intelligent monitoring system and a closed-loop production process, the shelf life is accurately predicted, the production energy consumption is optimized, and a technical system with triple synergistic interaction of flavor, quality and process is formed.

This invention relates to the field of dairy product technology, and more particularly to a taurine-flavored semi-solid dairy product. The semi-solid dairy product comprises: taurine, a sweetener, and an acidulant; the taurine content is 12-26 mg / 100g; the mass ratio of the sweetener to the acidulant is (24-43):(0.5-2). The sweetener includes granulated sugar, glucose, and fructose syrup; the acidulant includes citric acid monohydrate, sodium citrate, and lactic acid. This invention obtains a semi-solid dairy product with a prominent taurine flavor by combining specific sweeteners, acidulants, and taurine, wherein the milk flavor and taurine flavor are harmonious, uniform, and stable. The semi-solid dairy product provided by this invention has a superior taurine flavor and stable product form, which is of great significance for improving the flavor value of dairy products.

The invention relates to the field of feed acidulants, in particular to automatically-adjusted feed acidulant emulsifying equipment which comprises an emulsifying tank body, a mixing stirrer is arranged in the emulsifying tank body, a multi-point feeding assembly used for dispersing liquid is arranged on the upper half portion of the emulsifying tank body, and the multi-point feeding assembly comprises a fixed plate and a movable plate. A cavity for storing liquid is formed between the fixed plate and the movable plate, flow channels dispersed at a plurality of point positions are uniformly distributed on the fixed plate, and when the movable plate moves towards the fixed plate, the movable plate extrudes the liquid, so that the liquid downwards falls into the liquid at the bottom of the emulsifying tank body through all the flow channels; the liquid raw material which is accurately metered is guided into the closed cavity formed by the movable plate and the fixed plate, it is ensured that the adding amount every time is accurate and error-free, then the movable plate is started to compress the liquid, the liquid passes through the flow channel in the fixed plate, and the effect of uniform dispersion is achieved.

A preformulated pectin-based melt-to-make bulk gummy mix is disclosed that is storage stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing storage stable individual serving reduced sugar or sugar-free pectin-based gummies. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving reduced sugar or sugar-free pectin-based gummies are disclosed, as well as methods for making individual serving reduced sugar or sugar-free pectin-based gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulant for initiating pectin gelling are also described for the convenient manufacture of individual serving reduced sugar or sugar-free pectin-based gummies.

The invention belongs to the technical field of feed additives, and discloses a compound acidifier as well as a preparation method and application thereof. The preparation method of the composite acidifying agent comprises the following steps: evaporating and concentrating filtered yellow water, adding auxiliary materials into the concentrated yellow water, uniformly stirring, and carrying out spray drying; the air inlet temperature of the spray drying is 120-190 DEG C, the air outlet temperature of the spray drying is 80-110 DEG C, and the flow velocity of feed liquid is 80-100 mL / min. The composite acidifying agent for feed is prepared by taking the wine-brewing yellow water as a raw material through evaporation concentration, auxiliary material addition and spray drying, the development cost is low, the preparation process is simple and convenient, no complex reaction is needed, a large amount of yellow water can be consumed, reducing sugar and amino acid in the yellow water can serve as nutrient substances of feed, and alcohol and ester can improve the palatability of animals, so that the feed can be used as a feed additive. The prepared compound acidifier is higher in nutrient content and better in palatability.

The present invention relates to an instant product for preparing a ready-to-drink beverage, comprising: a first preparation (2) in a viscous state or as a concentrate, which has a water base and is mixed with at least one sweetener, an acidifying agent and a flavoring agent or a taste agent; and a plurality of pearls (3) present in the first preparation (2), which have an outer shell (4) formed of alginate and / or pectin and are filled with a liquid or gelled second preparation (5) which has a water base, wherein the second preparation (5) is mixed with at least one sweetener, an acidifying agent and a flavoring agent or a taste agent.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

The invention discloses a fat-burning oral liquid, and relates to the technical field of oral liquids, and the fat-burning oral liquid comprises the following components by weight: 0.8-1.5% of a plant-derived alkaloid active component; 15-30% of a fruit juice concentrate; 0.5 to 5% of a plant synergistic interaction composition; 0.01%-0.1% of a preservative; 0.05 to 0.3 percent of a thickening agent; 0.1%-0.5% of an acidifying agent; 0.01%-0.1% of a flavoring agent; the plant source alkaloid active ingredient is a bitter orange immature fruit extract, synephrine accounts for 5-8% of the total weight of the extract, the fruit juice concentrate comprises pineapple concentrated juice and apple concentrated juice, the weight ratio of the pineapple concentrated juice to the apple concentrated juice is (1.5: 1)-(3: 1), and the total soluble solid content is greater than or equal to 65-degree Brix. The invention solves the problems that the existing compound fruit vinegar juice and cyperus esculentus meal oligosaccharide indirectly regulate metabolism, lack active substances for directly promoting lipolysis, do not design components for blocking intestinal fat absorption, only depend on synthesis inhibition and decomposition promotion, and have poor effect on excessive intake of dietary fat, and in addition, the cistanche juice has earthy smell, and is easy to eat. And the compound fruit vinegar juice has strong acerbity and influences the eating of users.

The invention relates to a flavor beverage capable of improving sleep and a preparation method thereof. Every 50ml of the flavored beverage comprises the following raw materials: a functional agent, a sweetening agent, an acidulant, a stabilizing agent and a solvent, the functional agent is prepared from 100 to 150 mg of gamma-aminobutyric acid, 2.5 to 3.5 g of resistant dextrin, 8 to 12 mg of long pepper extract powder, 6 to 10 mg of ginger extract powder, 12 to 18 mg of EGCG, 0.6 to 1.0 mg of L-phenylalanine compound, 3.0 to 4.5 mg of vitamin B6 and 1.5 to 2.25 mg of vitamin B2; the sweetening agent is prepared from 2.0 to 3.0 g of high fructose corn syrup, 0.4 to 0.6 g of fructose, 2.5 to 3.5 mg of acesulfame potassium and 1.2 to 1.8 mg of aspartame; the sour agent is prepared from 25 to 35 mg of vitamin C, 20 to 30 mg of citric acid and 3 to 5 ml of natural flavor extracting solution; the stabilizing agent is prepared from 5.0 to 7.0 mg of xanthan gum and 4.0 to 6.0 mg of glycerin monostearate; the solvent is purified water, and the total volume is 50ml; wherein the purity of the gamma-aminobutyric acid is greater than or equal to 99%, the piperine content in the long pepper extract powder is greater than or equal to 5%, and the gingerol content in the ginger extract powder is greater than or equal to 1%. The flavor beverage capable of improving sleep provided by the invention can mildly help sleep, and is high in bioavailability, healthy in taste, strong in stability, free of melatonin dependence and easy in mass production.