96 results about "Added sugar" patented technology

The invention provides a preparation method and application of deodorized beet red, and the preparation method comprises the following steps: peeling and crushing red beet, centrifugally separating, adding sugar, adding cultured bacterial liquid for fermentation to obtain fermented beet slurry, adsorbing the fermented beet slurry with macroporous adsorption resin to remove impurities, resolving with an ethanol solution, concentrating with a nanofiltration membrane, and sterilizing to obtain the deodorized beet red. The deodorized beet red concentrated solution is obtained. The preparation process of the deodorized beet red is simple, the beet red is high in stability, free of unpleasant odor and suitable for large-scale production, technical support is provided for industrial application of natural pigments, and the prepared deodorized beet red can be applied to the fields of food, medicine and cosmetics.

The invention belongs to the technical field of food processing, and particularly relates to a pear juice flavor improvement method based on synergistic fermentation of compound lactic acid bacteria. The invention relates to a pear juice flavor improvement method based on synergistic fermentation of compound lactic acid bacteria. The method comprises the following steps: S1, cleaning Xueqing pears, dicing, juicing and filtering to obtain pear juice; s2, pectinase is added into the pear juice obtained in the S1 for enzymolysis, the pear juice after enzymolysis is obtained, and then the pear juice is heated, sterilized and cooled; s3, adding compound lactic acid bacteria freeze-dried powder into the fruit juice subjected to enzymolysis for strain inoculation, and then adding sugar to obtain pear juice with the sugar degree of 6-8%; and fermenting the pear juice to obtain the pear juice cooperatively fermented by the compound lactic acid bacteria. The method can improve flavor and viable organism survival rate, and compound fermentation enhances functionality and production efficiency and improves taste stability.

A fermentation plant for fruit and vegetables using a vacuum concentration process without added sugar, comprising: a main fermentation tank, which is a sealed, cylindrical metal container and serves to provide a fermentation space for fruits and vegetables and is equipped with an electronic control unit; a carbon dioxide collection device connected to the main fermentation vessel to collect the carbon dioxide produced by fermentation in order to prevent a continuous increase in pressure in the main fermentation vessel; a liquid outlet device connected to the bottom of the main fermentation tank and used to discharge the liquid enzyme produced during the fermentation of fruits and vegetables in the main fermentation tank; a post-processing device connected to the liquid outlet device and used to carry out a post-processing procedure on the liquid enzyme, wherein the post-processing procedure comprises juicing, filtration, juice pressing and ripening; a vacuum pump connected to the main fermentation vessel, used to pump out the air inside the main fermentation vessel in order to reduce the pressure inside the main fermentation vessel during the fermentation process and create a vacuum, thereby shortening the fermentation time; and a material discharge device that is connected to the post-processing device and serves to discharge the residues processed by the post-processing device.

The invention discloses a food therapy height increasing method. The food therapy height increasing method comprises the following raw materials: enzymolysis bone calcium, oyster peptide, vitamin C, beta-carotene and hemin chloride. According to the present invention, the components such as the enzymolysis bone calcium, the oyster peptide, the vitamin C, the beta-carotene, the heme chloride and the like, which are beneficial to bone repair and bone growth and development, are extracted so as to meet the bone growth requirements of teenagers and children; the raw materials are processed and prepared into powder, all the components are prepared into the solid beverage in a mixing mode, and the solid beverage can be taken by adding sugar or honey or other flavors into water when being eaten. In conclusion, the solid beverage is suitable for teenagers and children to eat, different from a traditional food therapy mode, various growth promoting requirements are met, cooking is not needed, and the solid beverage can be taken after being mixed with water and is convenient to eat.

The invention discloses a preparation method of brown coconut yoghurt and yoghurt. The preparation method comprises the following steps: adding lipase into coconut milk for enzymolysis; mixing milk with the coconut milk subjected to enzymolysis, and performing browning to obtain a base material; adding sugar, starch and citrus into the base material, and mixing to obtain a mixture; sterilizing the mixture; and fermenting the sterilized mixture to obtain the brown coconut yoghurt. Coconut milk after enzymolysis is mixed with milk, browning is carried out to a certain degree, fermentation is carried out, the taste of part of the coconut milk after fermentation is changed, after browning, the product is appropriate in fragrance, the scorch aroma is increased, the roasted coconut yogurt with the rich flavor is prepared, the yogurt is brighter in color and full in color, the bitter taste of the product is reduced, and the unpleasant fragrance of a plant-based product is improved; the taste is smooth, the texture is stable, the state is more uniform, the texture is more uniform, and no water is separated from a substrate.

The embodiment of the present invention discloses a rotary sugar-adding device based on a downward pressure lever, comprising a sugar-adding device body, a water tank, a rotating disk, a rotating disk driving motor, and a quantitative bottle fixing frame; the quantitative bottle fixing frame comprises a plurality of fixing frames arranged around the upper end surface of the rotating disk; and a corresponding number of quantitative bottles arranged in the fixing frames, each quantitative bottle having a pump head arranged on its bottle mouth; a downward pressure lever assembly arranged on each fixed frame, the downward pressure lever assembly comprising a rotating downward pressure component and a lever component arranged at the bottom of the rotating downward pressure component; a quantitative bottle downward pressure component arranged in the sugar-adding device body; and a vertical stop column fixedly arranged in the sugar-adding device body. After a user selects one of the plurality of quantitative bottles to add sugar to a cup body, when the selected quantitative bottle automatically rotates until the pump head faces the cup body below, syrup is automatically added to the cup body, and the entire sugar-adding process does not require manual operation, thereby improving the automation degree and efficiency of sugar-adding brewing.

The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w / w) maltose and 1.0% (w / w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) or b) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.

The invention discloses a fruit-piercing moth food attractant for orchard pest prevention and control, and belongs to the technical field of green prevention and control of agricultural pests. The invention provides application of tetrandrine in preparation of a fruit-piercing moth food attractant, and saccharides, organic acid and a water-soluble gel matrix are added as auxiliary components. A trapper containing the fruit-piercing moth food attractant is hung in an orchard, it is found that the fruit-piercing moth food attractant can efficiently trap fruit-piercing moths, damage of pests to fruits is reduced, and the trapping effect is obviously better than that of traditional sweet and sour liquid. According to the method, low-value materials are utilized, the cost is low, the operation is simple, the population density of fruit-piercing moths in the orchard can be effectively reduced, the fruit loss of the orchard is reduced, and the method has a positive promotion effect on the development of the fruit industry.

The invention discloses a preparation method of red ginseng paste with a blood vessel softening effect, which comprises the following steps: step S1, firstly, mixing and grinding XinKaihe red ginseng, ligusticum wallichii and radix aconiti into powder according to a proportion to obtain a powder raw material; s2, adding 8-15 times of ethanol aqueous solution into the powder raw material for extraction, combining the extracting solutions, and filtering; step S3, weighing the corresponding amount of rock sugar according to the formula proportion, adding 30-50 times of distilled water, heating for dissolving, adding the dissolved rock sugar into the extracting solution in the step S2, and continuously stirring until the solution is thick; and S4, weighing xylooligosaccharide, stachyose and probiotic powder according to a ratio, adding the weighed xylooligosaccharide, stachyose and probiotic powder into the oral thick paste in the step S3, uniformly stirring, collecting the paste, sterilizing, and packaging to obtain the red ginseng paste with the blood vessel softening effect. Ginsenoside in the Xinkaihe red ginseng can be combined with aconitine in the radix aconiti to improve the activity of cardiac muscle cells, synergistic interaction is achieved in improving the activity of cardiovascular cells, and blood vessels can be effectively softened.

This application provides an automatic feeding auxiliary device, relating to the field of automatic feeding. The automatic feeding auxiliary device includes a dry powder feeding component, a wet powder feeding component, a liquid feeding component, and a mixing and stirring component. In use, the dry powder feeding component automatically feeds starch, glutinous rice flour, corn starch, etc., while the liquid feeding component automatically feeds water, solvents, etc. The dry powder feeding component and wet powder feeding component can be automatically controlled. The mixing and stirring component then stirs the mixture, and finally, the stirred material is conveyed to the wet powder feeding component for delivery to the next processing station. This eliminates the need for frequent weighing of each batch of material to add sugar and salt, the need to transport auxiliary materials to the steaming and refining area, and the need for daily cleaning of auxiliary material containers. This invention eliminates the need for steaming and refining personnel to manually add auxiliary materials, reducing the labor intensity of powder preparation and steaming personnel, ensuring powder quality, and improving the automation of the dough preparation line equipment.

This invention relates to a low-sugar seaweed roll forming machine, comprising a frame with, from left to right, a first station, a second station, a third station, a fourth station, and a fifth station. The first station is equipped with a storage device and a dispensing device. The dispensing device is used to remove seaweed from the storage device and place it at the second station. The second, third, and fourth stations are equipped with feeding devices to sequentially deliver the seaweed from the second station to the next station, up to the fifth station. Corresponding to the feeding device at the second station, a powder-adding device that moves with the feeding device is provided for adding sugar powder to the seaweed. The third station is equipped with a cutting device for cutting the seaweed. The fourth station is equipped with a heating device for heating the seaweed. The fifth station is equipped with a baking, rolling, and unrolling device for baking, rolling, and unrolling the seaweed. This seaweed roll forming machine can automatically roll seaweed into shape, improving the processing efficiency of seaweed rolls.

The application provides a kind of lure bait and its preparation method, the lure bait is prepared from the following components by weight parts: wheat flour 5-15 parts, pig blood 1-5 parts, powder 1-2 parts, sugar 10-20 parts, trimethylamine oxide 0.5-2 parts, fishy powder 0.5-1 part, and water in appropriate amount; the powder is konjac flour and / or pea powder.The specific preparation method is as follows: first, bake the wheat flour to full ripeness, add pig blood and stir to obtain mixture I; then, add water to the konjac flour and stir to a viscous state, add mixture I and heat to stir to obtain mixture II; after adding sugar to mixture II until the sugar is completely dissolved, add trimethylamine oxide and fishy powder and stir to obtain mixture III; finally, place mixture III into a mold, heat and shape to obtain the lure bait.The lure bait prepared by the application has the advantages of easy-to-obtain raw materials, simple preparation method, deep red color, fishy smell, shiny surface, slow dissolution in water, and can attract fish well and hook fish.

The invention discloses a production process and filling equipment for frozen sugared egg liquid. The filling equipment for the frozen sugared egg liquid comprises a machine shell, an egg liquid storage tank, a filling bag, a filling mechanism, an egg liquid conveying mechanism and an argon conveying mechanism. The filling mechanism comprises a bidirectional linear driving device, a moving frame, a clamping device, a filling pipe, a ventilation sleeve, a clamping seat and an inclined tee joint; the egg liquid conveying mechanism comprises an egg liquid conveying pipeline, an egg liquid backflow pipeline, an egg liquid supply pipeline, a conveying pump and an egg liquid input control valve; the argon conveying mechanism comprises an argon bottle, an argon conveying pipeline and an argon supply pipeline; the production process of the frozen sugared egg liquid comprises the following steps: pre-treating eggs, beating the eggs, filtering, adding sugar and stirring, homogenizing, pasteurizing, cooling, filling and freezing. Air in the bag is replaced by argon, so that egg liquid oxidation reaction and microorganism proliferation are inhibited; egg liquid can be circularly pumped in and out from the egg liquid storage tank, so that the egg liquid is prevented from layering, and the components of the egg liquid are uniform and consistent.

The invention provides a mosquito raising device convenient to take and place, and relates to the field of mosquito raising devices.The mosquito raising device comprises a supporting rack, and a mosquito storage hopper is fixedly connected to the right side of the top end face of the supporting rack; the storage auxiliary mechanism is arranged between the mosquito storage hopper and the opening and closing control plate; the feeding tray is slidably arranged on the bottom side of the left end of the supporting rack. A rolling shaft is rotationally arranged behind the feeding tray; a protective auxiliary net is wound at the outer end of the winding shaft; the protection auxiliary mechanism is arranged between the feeding tray and the winding shaft; the egg feeding box is fixedly connected to the right side of the bottom end of the supporting rack; the water storage tank is fixedly connected to the outer side of the right end face of the egg feeding box. According to the device, the operation steps of adding sweet water or chemicals into the feeding tray are reduced, the frequency of repeated labor of operators is reduced, the operation convenience of adding the sweet water or chemicals into the feeding tray is improved, the mosquito prevention and control effect is improved, the problem that the operation convenience of adding the sweet water or chemicals is affected is solved, and the mosquito prevention and control effect is improved. The mosquito prevention and control effect is influenced.

The invention belongs to the technical field of wine brewing, and mainly relates to health-care wine for improving gout hypertension and resisting oxidation and a preparation process thereof. The invention provides a complex microbial inoculant and a process for preparing health-care wine by using the complex microbial inoculant. Raw materials of the health care wine are black beans and wheat, and the health care wine is prepared through a co-fermentation process with raspberries, astragalus membranaceus, radix angelicae dahuricae roots, apple peels, pitaya peels and lotus leaves, and comprises the following steps: crushing the raw materials, performing high-temperature dipping, steaming the materials, proportioning, spreading and airing, cooling, adding sugar, adding saccharomycetes, adding the raspberries, the astragalus membranaceus, the radix angelicae dahuricae roots and the apple peels which are pre-fermented by clostridium butyricum ATCC19398 and saccharomycetes CMCC (B) 98007, performing fermentation, and performing filtration, so as to obtain the health care wine. And adding pitaya peel and lotus leaves into a jar for fermentation, terminating fermentation, and clarifying to obtain the black bean health-care wine. The prepared black bean health care wine has the effects of relieving and preventing gout and hyperuricemia, resisting oxidation and aging and preventing cardiovascular and cerebrovascular diseases, is soft in taste and pure in taste, is the first choice health care wine for patients with gout and hyperuricemia, and has an unexpected blood pressure lowering function.

The invention discloses a processing method for preparing fruit wine by adopting dried roses with double petals, and relates to the technical field of fruit wine production.According to the processing method, segmented temperature control is combined with a negative pressure drying process for treatment, damage of high temperature to volatile components of roses is reduced, and then retention of aromatic substances is improved; in addition, the segmented sugar soaking treatment can effectively form a high-permeability environment in the first stage to induce petal cells to autolyze, the secondary blending stage can prevent the yeast activity from being influenced by over-high osmotic pressure by supplementing powdered sugar and adjusting acid, and carbon dioxide is injected into a sealed container at intervals in the sealing treatment process after the secondary blending stage is finished, so that the yeast activity is improved. In the fermentation stage, low-temperature fermentation treatment is adopted, yeast proliferation can be effectively promoted, the activity of the infectious microbes is inhibited, lipid synthesis is promoted, and then conversion of flavor substances is completed.

The invention provides a preparation method of fructo-oligosaccharide, and belongs to the technical field of fructo-oligosaccharide synthesis. The method comprises the following steps: (1) preparing a reaction stock solution; (2) adding fructosyl transferase into the reaction stock solution, and then carrying out constant-temperature water bath reaction; supplementing the sugar solution in the reaction process to continue the reaction to obtain a first-process saccharified solution; (3) filtering the first-process saccharification liquid by adopting a semi-permeable membrane to obtain trapped fluid and filtrate; (4) performing a constant-temperature water bath reaction on the filtrate to obtain a second-process saccharification liquid, and then mixing the second-process saccharification liquid with the trapped fluid to obtain a fructo-oligosaccharide crude liquid; (5) carrying out decoloration, desalination, chromatographic separation, evaporation concentration and drying on the fructo-oligosaccharide crude liquid to prepare fructo-oligosaccharide powder; the reaction time is shortened, the utilization rate of fructose is increased, generation of kestose in a system is promoted, the content of kestose in fructo-oligosaccharide is increased, and the water activity of fructo-oligosaccharide is reduced.

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and / or solids, along with use of the allulose and low-sugar syrups and / or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and / or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and / or sweetness of their full-sugar counterparts.

This invention discloses a fermentation process for a prickly pear and sea buckthorn compound fruit wine, belonging to the field of fruit wine fermentation technology. The invention includes the following steps: selecting prickly pear juice and sea buckthorn juice, mixing them in a 2:1 volume ratio as fermentation raw materials; adjusting the pH of the juice to a suitable range, adding sugar and preservatives, and adjusting the initial sugar content; activating yeast and adding it to the juice in a specific ratio, stirring evenly; placing the inoculated juice into a fermentation container and fermenting for 9 days under constant temperature conditions; filtering to remove sediment after fermentation to obtain primary fruit wine; clarifying the wine by low-temperature settling to promote impurity sedimentation; using moderate heating for sterilization to ensure product safety and stability; bottling after all indicators pass testing, and sealing and storing the finished product. This invention, by optimizing the compound ratio of prickly pear and sea buckthorn and the synergistic fermentation process parameters, can achieve an effective fusion and balance of the two raw materials in terms of flavor, nutrition, and fermentation kinetics.

The invention relates to the technical field of pest trapping and killing, in particular to a polygonatum kingianum seedling planting pest trapping and killing device and method.The trapping and killing device comprises a lamp post, a lamp body and a solution containing base, the upper surface of the solution containing base is fixedly connected with a ventilation cover, and the side wall of one side of the solution containing base communicates with a connecting pipe; a rotating hole is formed in the side wall of one side of the lamp post, a rotating pipe is rotationally connected to the inner wall of the rotating hole, the outer wall of the rotating pipe is sleeved with a torsion spring, and one end of the torsion spring is fixedly connected with the rotating pipe. The storage bottle is arranged to be used in cooperation with the hose and the like, in the using process, the storage bottle can store a large amount of sweet and sour solution, when the sweet and sour solution in the solution containing base volatilizes, the sweet and sour solution in the storage bottle can be guided into the solution containing base through the hose, and therefore the large amount of sweet and sour solution in the storage bottle can be supplemented; the frequency of adding the sweet and sour solution can be reduced, and the problem that frequent adding of the sweet and sour solution is troublesome is solved.

The invention provides a preparation method of a high-quality low-sugar fermented tea beverage, which comprises the following steps: with Pu'er tea (tableland tea) extract as a raw material, fermenting by using lactobacillus bulgaricus, extracting, filtering tea juice, adding a sugar source and citric acid, primarily sterilizing after sterile filling, secondarily sterilizing, packaging, sealing, storing and the like. Fermentation conditions are controlled, the taste and nutritional value are improved, and high quality and stability of the product are ensured. Finally, according to the optimal process of the lactobacillus bulgaricus fermented Pu'er tea beverage, the tea-water ratio is 1: 175, the inoculum size is 4%, the sugar adding amount is 5%, the fermentation temperature is 28 DEG C, the fermentation time is 16 hours, the low-sugar fermented tea beverage with unique taste and health attributes is obtained, and the sensory score is 92. The obtained low-sugar fermented tea is excellent in performance, mellow in taste, unique in tea fragrance and fermentation fragrance and rich in nutritional ingredients through response surface analysis and taste testing evaluation, and has the healthy effects of reducing blood fat, promoting steroid excretion and the like.

The invention relates to the field of food, in particular to a soybean milk pudding and a preparation method thereof, and particularly provides a nutritional, healthy and delicious soybean milk pudding product and a preparation method thereof. The method for preparing the soybean milk pudding comprises the following steps: 1) dissolving and mixing the soybean powder and the raw milk; 2) adding lipase into the mixed solution obtained in the step 1) for enzymolysis; (3) carrying out first homogenization and enzyme deactivation treatment on the enzymolysis base material obtained in the step (2); (4) adding sugar and a colloid mixture into the enzyme-deactivated mixture obtained in the step (3), and mixing; (5) performing secondary homogenization and sterilization treatment on the mixture obtained in the step (4), and then adding chymosin; and 6) cooling the mixed material liquid obtained in the step 5) to obtain the soybean milk pudding. The soybean milk pudding product prepared by the method has reduced beany flavor, is endowed with richer fragrance, and has the characteristics of delicious enjoyment, rich flavor, tender and smooth texture and the like.

The invention provides a preparation method of lotus root and pear compound fruit and vegetable juice. According to the method, by limiting the quality requirements of the raw materials and the freshly squeezed juice, the compatibility ratio and the sterilization mode, the flavor synergy of the lotus root juice and the pear juice and the increase of the suspension stability are realized. The soluble solids of the lotus root juice obtained through squeezing are 5.8%-8.7%, the soluble solids of the pear juice obtained through squeezing are 10.9%-13.8%, the Vc content of the lotus root juice obtained through squeezing is 312.10 mg / L to 343.52 mg / L, the Vc content of the pear juice obtained through squeezing is 7.32 mg / L to 14.57 mg / L, and the total phenol content of the pear juice obtained through squeezing is 559.14 mg / L to 590.23 mg / L and 204.79 mg / L to 239.56 mg / L. The ratio of the lotus roots to the pear juice is 1: (0.8-1.2), and carrying out ultra-high pressure sterilization for 5-10 minutes under 500-600 MPa. The compound fruit and vegetable juice does not need to be added with sugar, has the fresh and sweet flavor of fresh lotus roots, and is milky white in color, good in turbidity stability and high in sensory acceptance.

The invention discloses an animal and plant double-protein meal replacement ball and a making technology, and belongs to the technical field of food processing, and the formula of the meal replacement ball comprises 25-30 g of double-protein powder, 65-75 g of oatmeal, 12-18 g of sugar substitute, 20-25 g of egg liquid, 10 g of broken nuts, 2-5 g of black sesame, 3 g of coconut oil, 3 g of corn oil, 5 g of pumpkin seeds, 1.5 g of dark chocolate and 0.8 g of coconut crisp chips. Based on the formula, silkworm pupa protein is selected as the animal protein, pea protein is selected as the plant protein, the silkworm pupa protein and the pea protein are weighed according to the proportion of 1: 1, premixed and sieved through a 60-mesh sieve, oatmeal, sugar substitutes, crushed nuts, egg liquid, black sesame, coconut crisp chips and pumpkin seeds are taken and put into a mixing machine to be fully stirred, the mixture is put into a mold, and the mold is obtained. The preparation method comprises the following steps: adding sugar substitute into the raw materials, quantitatively adding coconut oil and corn oil for multiple times during stirring until the sugar substitute is basically dissolved, ensuring that all the raw materials are uniformly fused, then taking quantitative mixed materials, rubbing the mixed materials into balls, performing sectional baking, cooling and chocolate drenching decoration, and finally performing ultraviolet sterilization and tinfoil packaging to obtain the meal replacement ball finished product.

The invention discloses a Xiaozhi pear soup processing production line, and belongs to the technical field of food processing.The Xiaozhi pear soup processing production line comprises a filling part, the filling part comprises a quantitative water adding assembly, the quantitative water adding assembly is used for quantitatively adding sweet water, and a transfer assembly is arranged on one side of the quantitative water adding assembly; purified water is heated through the transfer assembly, sugar water is temporarily stored and supplied to the quantitative water adding assembly, an intermittent conveying assembly is arranged on one side of the filling part, and the quantitative water adding assembly drives the intermittent conveying assembly to intermittently convey pear soup bowls. Therefore, the service life of the motor can be guaranteed, quantitative filling and intermittent conveying can be achieved through a single motor, the number of electronic elements can be greatly reduced, and the fault rate of a production line can be low.

The invention discloses a making process and a quality guaranteeing method of a sugar-reduced mung bean cake. The making process of the mung bean cake comprises the following steps: peeling mung beans, cleaning, boiling and draining; adding sugar and oil into the treated peeled mung beans, and baking to prepare stuffing; oil and water in different proportions are added into flour, the mixture is blended into pastry and water-oil crust, and the pastry and the water-oil crust are cut into uniform sizes respectively; wrapping the mung bean stuffing with the crispy crust and the water-oil crust, making the mung bean stuffing into a mung bean cake shape by using a mold, baking after drying, and then cooling and packaging; the trehalose, the fructo-oligosaccharide, the erythritol and the xylitol are combined into the compound sugar substitute according to the mass ratio of 2: 2: 1: 1 or 1: 1: 1: 1, the compound sugar substitute is used for replacing part of cane sugar to make the sugar-reduced mung bean cake, and the cane sugar content is reduced while the flavor and taste of a traditional mung bean cake are reserved. Four naturally extracted antibacterial substances and antioxidant compositions are added to replace traditional chemical preservatives, and multiple technological means of plant extract, microwave and aluminum foil bag packaging are explored for compounding, so that the shelf life of the mung bean cakes is prolonged.

The invention relates to the technical field of peach wine production, in particular to peach and multi-grain primary pulp co-fermented liquor and a preparation method thereof.The preparation method comprises the following steps that multi-grain primary pulp liquor is prepared, specifically, sorghum primary pulp liquor, wheat primary pulp liquor and corn primary pulp liquor are produced through a solid-state fermentation method, and rice primary pulp liquor and sticky rice primary pulp liquor are produced through a liquid-state fermentation method; the preparation method comprises the following steps: selecting 90-percent ripe juicy peach fruits, performing pretreatment of impurity removal, cleaning, sterilization by soaking in a disinfectant, secondary cleaning and secondary high-temperature sterilization, removing kernels, pulping, and cooling to obtain peach pulp; mixing the peach pulp with the multi-grain original pulp wine, adding sugar and distiller's yeast for fermentation, and obtaining peach pulp mash after fermentation is finished; and distilling the peach pulp mash, performing head-cutting and tail-removing operation, and performing classified storage to obtain the finished product peach white wine, thereby achieving the technical effects of realizing deep association of fruit and grain flavors, enabling the wine body to be soft, mellow and harmonious, blocking the generation of harmful substances from the source, and remarkably improving the fermentation stability and the safety of the finished product.

The invention discloses a compound tea aroma compound with a sweet taste enhancing effect and application thereof. The compound tea aroma compound with the sweet taste enhancing effect comprises more than three of beta-damascenone, beta-ionone, linalool and geraniol. According to the application, the compound tea aroma compound with the sweet taste enhancing effect is added into the sugar-free pure tea beverage to be uniformly dispersed, so that the compound tea aroma compound is completely dissolved, and the concentration of the linalool in the uniformly dispersed sugar-free pure tea beverage is 47-540 [mu] g / L. The sweetening effect is achieved through the compound tea aroma compound, by means of the compound tea aroma compound, the effect of improving aroma can be achieved, the sweetening effect can be achieved under the condition that sugar is not added, and good application prospects are achieved.

The invention discloses a storage method for improving active ingredients of lotus seedpods, a product and application of the product. Fresh lotus seedpod shells are cut up and then mixed with glucose to obtain a mixture silage, and the silage is dried to obtain the lotus seedpod particles with improved active ingredients. The silage is creatively used as a temporary storage means, the sugar silage is added into the lotus seedpod shells, so that the antioxidant activity and the antibacterial ability of the lotus seedpod shells can be improved, the high-quality silage can be obtained by adding the sugar silage or adding the dry lotus seedpod shell powder into the forage silage, the conversion of the lotus seedpod shells from wastes to high-value products is realized, and economic and environment-friendly benefits are achieved.

The invention provides a continuous automatic sucralose production process, and relates to the technical field of sucralose production, the sucralose production process comprises a ladle baking section, and the ladle baking section comprises the following steps: (1) single-effect and crystallization: (1) starting a feeding pump, feeding sweet water into a single-effect kettle from a sweet water tank, then starting a circulating pump, stopping feeding, and supplementing the sweet water in batches; (2) after the materials in the single-effect kettle meet the requirements, starting an extraction pump, and feeding the materials to a crystallization kettle for crystallization through a fine filter; (2) centrifuging: starting a vacuum unit, stirring the crystallized syrup, closing the vacuum unit, and drying to obtain sucralose; and (3) packaging. According to the sucralose production process, the sucralose yield and quality can be effectively improved, the labor intensity of workers is reduced, and an automatic process is realized.