63 results about "Acidulant" patented technology

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 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 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.

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

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.

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 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.

The invention aims to provide a composition capable of reducing lactic acid accumulation caused by exercise and relieving fatigue and spasm phenomena, and particularly provides a liquid dosage form composition in a concentrated form, the composition at least comprises the following components in percentage by mass: 45-55% of carbohydrate, 5-10% of sodium salt, 5-10% of potassium salt, 5-10% of acidulant and the balance of water. The mass content of the sodium salt is 2%-4% by sodium ions, and the mass content of the potassium salt is 1%-3% by potassium ions.

The invention relates to the field of acidulants, in particular to a feed acidulant ingredient mixing and packaging production line which comprises a raw material weighing mechanism, a raw material mixing mechanism, a melting and mixing mechanism and a packaging mechanism which are sequentially arranged. The melting and mixing mechanism comprises a box body a, a box body b arranged at the bottom of the box body a, a melting assembly and a fusion reaction assembly which are sequentially arranged in the box body a from top to bottom, and a cooling assembly arranged in the box body b; the melting assembly heats and melts the mixed raw materials, the fusion reaction assembly stirs and fuses the mixture to enable the raw materials to react with each other, the cooling assembly cools the acidifying agent, and the discharged acidifying agent enters the packaging mechanism to be packaged. The device is compact in structure and small in occupied area, the overall structure is simplified, the heat utilization efficiency is improved, energy consumption can be reduced, in addition, through the melting and fusion reaction of the materials, deep fusion of multiple materials can be achieved, and the fusion effect is good.

The disclosure relates to laundry finishing compositions providing textile souring and softening efficacy, along with methods of making and use thereof, wherein the compositions comprise a chelating agent or a stabilizing agent, an acidulant, and an amine or ammonium softening agent. The compositions and methods of use beneficially provide effective souring and softening while also reducing the risk of laundry fire and promoting stubborn soil removal, particularly oily soils.

The invention belongs to the technical field of food processing, and particularly relates to a low-sodium composite seasoning salt capable of regulating and controlling salty taste perception and a preparation method and application thereof.The preparation method comprises the following steps that sodium chloride and potassium chloride are co-crystallized to obtain a sodium potassium salt matrix, the sodium potassium salt matrix and a sodium alginate solution are subjected to spray crystallization, and hollow microsphere sodium potassium-sodium alginate is prepared; boiling and granulating the hollow microsphere sodium potassium-sodium alginate and the granulating feed liquid to obtain hollow granulated salt; a pH response material and a high-temperature-resistant wall material are used as double-layer wall materials, an acidulant is used as a core material, and the core material is wrapped by the wall material to obtain the microencapsulated acidulant. And adding a functional additive. The low-sodium composite seasoning salt disclosed by the invention is a precise integration of a multi-component functional system; a sodium potassium salt matrix provides a sodium reduction basis; the microencapsulated acidulant realizes dynamic regulation and control of the salty taste; the natural flavor enhancer optimizes flavor balance, realizes accurate control of the salty taste intensity in time, space and scene, and further promotes functional, personalized and sustainable upgrading of the food industry.

The invention relates to a method of producing a substitute dairy food product, the method comprising: preparing an aqueous protein solution comprising a recombinant protein; denaturing the recombinant protein in the aqueous protein solution under conditions that cause an increase in viscosity of the aqueous protein solution while remaining flowable and / or pumpable, wherein the denaturing comprises heating of the aqueous protein solution; addition of a lipid to the aqueous protein solution to achieve a mixture with a fat content of at least 0.5% w / w; and acidifying the mixture by adding an acidulant and / or bacterial culture, whereby a substitute dairy food product is produced.

The present application relates to the field of beverage technology and specifically discloses a blood protein polypeptide beverage that increases oxygen carrying capacity. The blood protein polypeptide beverage that increases oxygen carrying capacity is mainly made from the following raw materials: blood protein polypeptide microcapsule powder, red date extract, rhodiola rosea powder, red ginseng powder, acerola cherry powder, honeysuckle pollen, collagen peptide powder, taurine, vitamins, acidulant, sweetener, compound thickener, and water; the blood protein polypeptide microcapsule powder is mainly made from the following raw materials: blood protein polypeptide powder, maltitol, modified starch, phospholipids, water, mono- and diglycerol fatty acid esters, 1,3-acetone dicarboxylic acid, and an organic solvent. This blood protein polypeptide beverage that increases oxygen carrying capacity has the advantages of good blood-tonifying effect, high absorption rate, and high safety. It can effectively improve the body's anemia indicators and enhance erythropoiesis.

The invention provides a multi-flavor powdered sugar composition, a preparation method and application in preparation of DIY candies, and relates to the technical field of candies. The multi-flavor powdered sugar composition comprises flavored powdered sugar and basic forming powdered sugar, the flavored powdered sugar comprises white granulated sugar, fruit and vegetable extracts, sucralose, an acidulant and color-rich ingredients, and the basic forming powdered sugar comprises cured starch, white granulated sugar, oyster shell powder, sodium alginate and edible essence. Wherein the cured starch is prepared through the steps of compound enzyme enzymolysis, gelatinization, acetylated distarch phosphate microwave modification, spray drying and the like. The composition disclosed by the invention can be used for preparing personalized candies through simple cold water operation, does not need a complex process, has the characteristics of high forming speed, good finished product shape, low sand return rate and good sense, can meet the DIY (do it yourself) requirements of consumers such as children and the like, and fills the market blank.

The invention is suitable for the technical field of food processing, and provides an edible mushroom deer collagen soft jelly and a preparation method thereof. The preparation method comprises the following steps: preparing the eutectic solvent; extracting deer collagen by using an ultra-high pressure assisted deep-eutectic solvent; preparing an edible mushroom concentrated solution; the soft jelly food is prepared by taking deer collagen as a basis, adding main raw materials of edible mushrooms such as lucid ganoderma, ginseng and dendrobium officinale, and mixing the main raw materials with auxiliary materials such as pectin, carrageenan, a sweetening agent and an acidulant. According to the method, the extraction time of the deer collagen is remarkably shortened, and the extraction rate is remarkably increased; the soft jelly food prepared by the preparation method disclosed by the invention has the elastic mouth feel of the traditional soft jelly and multiple active ingredients, has multiple health-care functions of maintaining beauty and keeping young, enhancing immunity, regulating intestinal flora and the like, is fine and smooth in mouth feel, sour, sweet and delicious, and is easily accepted by consumers; the production method is simple to operate, low in cost, suitable for large-scale industrial production and wide in application prospect.

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1 mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt; and (3) optionally an acidulant; wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution.In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.

To develop a novel salty taste enhancer that is combined with potassium chloride, while utilizing potassium chloride.SOLUTION: The inventors found out that salty taste of food and drink products can be easily enhanced by allowing the product to contain Peru-Balsam essential oil together with potassium chloride. Further, it is preferable that the product contain an amino acid and / or a hydrochloride thereof. Further, the amino acid is preferably a basic amino acid, with arginine or lysine being particularly preferable. Further, it is also preferable to contain an acidifier. Further, also provided are a method for producing a food and drink product and a salty taste enhancing method using the above method.SELECTED DRAWING: None

The invention discloses a fattening pig daily ration capable of reducing VOC and malodorous gas and a preparation method of the fattening pig daily ration, and relates to the technical field of breeding feed. The feed comprises an energy raw material, a protein raw material, an amino acid additive, a fermentable carbohydrate and fiber raw material, an organic acid acidifier, an enzyme preparation system, a microecological preparation, an ammonia inhibition / adsorption additive, a mineral substance and trace element premix and a flavoring agent. The daily ration for fattening pigs is prepared on the basis of the raw materials. The raw materials are scientifically combined to form a daily ration system for cooperatively inhibiting generation of VOC and malodorous gas in multiple paths, and heat-resistant protection measures such as low-temperature mixing of an enzyme preparation and a microecological preparation, carrier protection and post-spraying are introduced in the preparation process, so that the growth performance of the fattening pigs is ensured, and the yield of the fattening pigs is improved. The emission of ammonia gas, hydrogen sulfide and various VOCs (volatile organic compounds) is remarkably reduced, and the production benefit and the environmental benefit are synchronously improved.

The invention discloses a preparation method of a probiotic fermented cistanche, dendrobium and black bean nutritional beverage, and relates to the technical field of food processing, and the preparation method specifically comprises the following steps: performing softening treatment on Jiajia black beans; performing curing treatment on the black beans; grinding the cured black beans into thick slurry; adding pure water into the pulpified pulp, and performing sterilization operation; cooling the slurry to a proper temperature, and inoculating probiotics to obtain black bean fermented thick slurry; preparing a ginseng, jujube and broccoli fermentation extract; preparing a uniform colloidal mixture; and injecting the uniform colloidal mixture into the black bean fermented thick slurry, and adding prebiotics, protein peptides, an acidulant and edible essence to obtain the probiotic fermented cistanche, dendrobium and black bean nutritional beverage. According to the invention, the limitation of the traditional soybean fermented product can be solved, the thick nutritional beverage with high quality and high probiotic number is obtained by adopting the process measure of fermenting the probiotic strains for several hours, and the beverage has the effects of resisting oxidation, enhancing immunity and memory and the like, and is convenient for regulating the intestinal microbial environment of a human body.

The embodiment of the invention provides European edible rhubarb essence and a preparation method thereof, the European edible rhubarb essence provided by the embodiment of the invention comprises an European edible rhubarb extract, a sour regulator, a spice synergist and an essence monomer, the unique flavor of European edible rhubarb can be accurately presented, and the flavor of the European edible rhubarb can be improved. The original uncomfortable taste of European edible rhubarb is improved, the aroma is pleasant, the taste is balanced, and the overall quality of the product is improved. Therefore, the European edible rhubarb essence provided by the embodiment of the invention can effectively improve the problem of poor palatability of European edible rhubarb products.

The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.