57 results about "Added sugar" patented technology

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 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.

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 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.

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 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 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 application provides a mosquito breeding device convenient to take and place, relates to the field of mosquito breeding devices, and comprises a support frame, a mosquito storage hopper fixedly connected to the right side of the top end face of the support frame, a storage auxiliary mechanism arranged between the mosquito storage hopper and an opening and closing control plate, a feeding tray slidingly arranged at the bottom side of the left end of the support frame, a winding shaft rotatably arranged at the rear of the feeding tray, a protective auxiliary net wound around the outer end of the winding shaft, a protective auxiliary mechanism arranged between the feeding tray and the winding shaft, a worm egg feeding box fixedly connected to the right side of the bottom end of the support frame, and a water storage tank fixedly connected to the outer side of the right part end face of the worm egg feeding box. The operation steps for adding sugar water and medicaments into the feeding tray are slowed down, the frequency of repeated labor of the operator is reduced, the operation convenience when the sugar water or medicaments are added into the feeding tray is improved, the mosquito prevention and control effect is improved, and the problems of affecting the operation convenience when the sugar water or medicaments are added and affecting the mosquito prevention and control effect are solved.

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.

The invention relates to lactobacillus plantarum ST8 and a preparation method of a leaflet broadleaf holly leaf beverage fermented by the lactobacillus plantarum ST8, and belongs to the technical field of food. Comprising the following steps: weighing small-leaf broadleaf holly leaves, adding ultrapure water, heating and boiling, filtering, collecting tea water, adding sugar, fully dissolving, sterilizing, inoculating Lactobacillus plantarum ST8, fermenting at constant temperature, and aseptically filling. According to the invention, the small-leaf broadleaf holly leaf is combined with a probiotic fermentation technology, so that the functional beverage with the effects of resisting oxidation, relieving hyperuricemia and regulating blood sugar is invented, various nutritional ingredients rich in the small-leaf broadleaf holly leaf and the healthy efficacy of probiotics are supplemented, more comprehensive health support is provided for human bodies, and the application prospect is wide.

1. Name of the product in this design: Bottle / jar (liquid jam with added sugar). 2. Purpose of this design: Bottles and jars for holding liquid jams with added sugar. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The utility model discloses a coffee straw with sugar, and relates to the technical field of beverage straws, the coffee straw comprises a long tube and a short tube, the short tube is arranged in one end of the long tube in an inserting manner, the inner side wall of each annular flange is provided with a sealing film, the space between two adjacent sealing films is a storage cavity, and the storage cavity is filled with the sugar; a suction channel is formed among the long pipe, the first communicating hole, the extending end and the short pipe, the inner side space of the extending end communicates with the storage cavity through the second communicating hole, and an adding channel is formed. According to the coffee cup, the cup cover does not need to be opened to add sugar, only the short pipe needs to be inserted into the cup, the end of the short pipe abuts against the bottom wall of the cup body, the long pipe is slightly pressed downwards with force, the sealing film is punctured through the puncture point, the second communicating hole is formed in the storage cavity, and the suction channel and the adding channel are communicated, so that in the coffee suction process of a consumer, coffee can be dissolved with sugar, and the taste of the coffee is changed; meanwhile, the problems that coffee attached to the inner wall of the cup cover drips when the cup cover is opened for adding sugar and the coffee is splashed to clothes in the sugar adding process are solved.

The present invention discloses a production line for processing small-diao pear soup, belonging to the field of food processing technology. The production line comprises a filling unit, the filling unit including a quantitative water addition component for quantitatively adding sugar water. A transfer component is provided on one side of the quantitative water addition component, which heats pure water, temporarily stores sugar water, and supplies a predetermined amount of water to the water addition component. An intermittent conveying component is provided on one side of the filling unit, which is driven by the quantitative water addition component to intermittently convey bowls of pear soup. This ensures the life of the motor, and a single motor can achieve quantitative filling and intermittent conveying. This greatly reduces the number of electronic components and reduces the failure rate of the production line.

A method of manufacturing a pet food may include retorting a composition comprising at least one material selected from the group consisting of (i) yogurt, (ii) cheese and (iii) a combination of one or more hydrocolloids and at least one of an animal milk or a plant-based dairy alternative to form the shelf-stable pet food. A product may include the pet food and also a container housing the pet food, the container including instructions to administer the pet food to a pet, preferably a companion animal, most preferably a cat. A method of providing nutrition to a pet may include administering the pet food to a pet, preferably a companion animal, most preferably a cat. The pet food optionally consists of the retorted material. The pet food optionally is low in lactose or lactose-free and optionally includes no added sugar relative to that in the material subjected to the retorting.

The utility model relates to the technical field of cotton candy equipment discloses a kind of free stoppage feeding device, including machine case, the discharging assembly is installed in the machine case, the sugar box is installed on the discharging assembly, the upper end of the sugar box is provided with feed inlet, the feed inlet extends to the outside of machine case, and the feed inlet is provided with bottle cap, one end of the discharging assembly is provided with air supply assembly, and the other end is provided with discharge port;The free stoppage feeding device can add sugar material to the sugar box in the machine case by opening the bottle cap outside the machine case, so that sugar material falls into the discharging assembly and is output from the discharge port by air supply assembly, without stopping machine to add material, the whole process of adding sugar material is faster, simpler, without opening the machine case or with the aid of tool, reduce artificial operation difficulty.

The invention discloses a method for processing whole young peaches, comprising the following steps: adding sugar solution: placing the young peaches after removing the stems and pedicles into a retort bag, and then adding sugar solution into the retort bag; vacuum slow cooking: evacuating and sealing the retort bag containing the young peaches and sugar solution, and then retorting the retort bag; freezing: freezing the retort bag after retorting; rinsing to remove bitterness: thawing and rinsing the frozen young peaches. Vacuum packaging is used to remove air from the young peach pit, accelerating the flow of sugar solution through the stem to the kernel inside the pit, and utilizing high osmotic pressure to destroy the kernel skin, causing bitter substances to seep out; and ensuring that the high-concentration sugar solution is primarily located in the kernel, reducing the amount of sugar used; rinsing to remove bitterness not only removes amygdalin, but also reduces the sweetness of the final young peach product, making it suitable for consumers who are resistant to sugar. The young peaches are frozen after the sugar solution enters the kernel, softening the kernel due to the formation of ice crystals while maintaining the integrity of the young peaches.

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 provides a preparation method of a coffee pericarp beverage with high chlorogenic acid and soluble dietary fiber content. The preparation method comprises the following steps: A) grinding coffee pericarp liquid by adopting a colloid mill to obtain coffee pericarp homogenate; b) performing high-pressure jet flow on the coffee pericarp homogenate, homogenizing, and centrifuging to obtain coffee pericarp extract; and C) centrifuging the coffee pericarp extract again, performing membrane filtration, and filling to obtain the coffee pericarp extract. According to the method, the extraction yield and flavor of coffee pericarp are taken as core indexes, and a high-pressure jet technology is innovatively combined with ultrahigh pressure treatment (HPP). The obtained product fully retains the unique natural flavor of the coffee pericarp, has rich-layered aroma and pleasant sweet aftertaste, does not need to add sugar and a stabilizer, is natural and rich in soluble dietary fibers, chlorogenic acid and other active ingredients, and better meets the requirements of modern consumers for healthy and label cleaning foods.