40 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.

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 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 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 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.

The invention belongs to the technical field of sugar refining, and particularly relates to a seed cooking powder feeding point judgment method and system fusing multi-parameter dynamic characteristics, and the method comprises the following steps: S1, initializing parameters, and setting an initial threshold value; s2, pumping enough backing materials, collecting and testing to obtain the purity of the backing materials, inputting the backing materials into a system, and starting to heat and concentrate; s3, graining parameters are collected in real time, filtering processing is carried out on data, and powder throwing point judgment is carried out through a powder throwing point dynamic judgment model; s4, the powder feeding point dynamic judgment model automatically calculates a powder feeding index K, the K value is adjusted according to a raw material correction mechanism, and a worker is reminded to put powdered sugar into a powder feeding hopper; s5, after a worker puts powdered sugar into the tank, the system opens a powder feeding valve, the powdered sugar is pumped into the tank through vacuum in the tank, and powder feeding is completed; and S6, the powder feeding valve is automatically closed after the system is spaced by 5 s. According to the invention, the problems of inaccurate powder feeding point selection and unstable graining quality caused by artificial experience can be solved, and the automation level and production efficiency of the crystallization process can be improved.

The present invention relates to a method of making sorbet and / or ice cream with a low content of added sugars, comprising at least the following steps: - adding to a liquid mixture, water-based for sorbets or milk-based for ice creams, a plurality of nanobubbles of a gas usable in the food sector, with a size of between 1 and 1000 nm; - maturing said mixture by rapidly reducing the temperature to +5°C and homogenising the mixture; - adding at least one flavouring paste, e.g. coffee, hazelnut paste, zabaglione, or strawberries; - churning said mixture by cooling in a stirred receptacle.

The invention relates to methods of producing a baked product, said method comprising adding a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10 to a dough, adding less than 150% (baker's %) of sugar to the dough, and baking the dough as well of uses of a mature 5 thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10 for producing a baked product, wherein the variant is added to a dough, less than 150% (baker's %) of sugar or sucrose is added to the dough, and the dough is baked.

This invention discloses a standardized preparation method for foldable cone-shaped triangular crepes, relating to the field of food processing technology. It strictly adheres to a fixed formula and process, without any added ingredients. The batter formula of this invention consists of 500-5000g of low-gluten flour, 3-50g of sugar, 5-80g of salt, 6-60g of edible oil, 500-3000g of sparkling water, 200-500g of pure milk, and 2-15 eggs. The preparation process is carried out in a fixed sequence: coat the sides of the mixing bowl with oil → add low-temperature pure milk, beaten fresh eggs, and low-temperature sparkling water in sequence, manually stirring for 10 minutes → add sugar, salt, and low-gluten flour → mix on low speed for 25 minutes, then on medium speed for 10 minutes → let stand for 15 minutes → filter through a 400-mesh screen → seal and refrigerate for 1 hour. This invention achieves standardized preparation of foldable cone-shaped triangular crepe batter, ensuring product consistency.

The invention relates to the technical field of fermentation, in particular to a processing method of a fruit puree fermentation type sour soup beverage, which comprises the following steps: by taking domestic drinking water and filtered bean clear liquid as a matrix, adding saccharides, inoculating compound lactic acid bacteria, fermenting to obtain a white sour soup base material, pasteurizing and cooling the base material, and packaging to obtain the fruit puree fermentation type sour soup beverage. The preparation method comprises the following steps: mixing the raw materials with concentrated apple juice and fruit puree which is cleaned, pulped and filtered, inoculating another group of compound strains for fermentation, sequentially performing pasteurization, cooling and filtering after fermentation, adding substances before filling for astringent and beany flavor embedding treatment, and finally filling to obtain a finished product. Segmented temperature control is adopted in the fermentation process of the step S1 and the step S3. According to the invention, the fermentation efficiency is optimized through synergistic metabolism of composite strains and segmented temperature control, and a multi-link process of removing beany flavor compounds through fermentation and degrading and embedding astringent substances is combined, so that the finished product is coordinated in sour and sweet degrees and fine and smooth in mouth feel, meanwhile, the safety is guaranteed through multi-step sterilization, and the comprehensive quality of the product is improved.

The invention relates to a method for making a wormwood rice cake by using sea wind wormwood. The method comprises the following steps: preparing wormwood powder; a rice flour preparation step: washing rice, soaking for a preset time, removing moisture, and crushing; a dough making step: mixing the rice flour and the wormwood powder according to a preset proportion, adding sugar and salt, and making rice cake dough; putting the rice cake dough into a steamer; a cooking step of heating at 95 to 110 DEG C for 30 to 50 minutes; punching the steamed dough in a punching device for preset time; forming the punched rice cake dough to form a rice cake product with preset size and shape; and a freezing step of freezing the rice cake product at-3 DEG C to-20 DEG C for a predetermined time. The invention relates to a method for manufacturing a wormwood rice cake by using kadsura mugwort.

A new generation of plant-based, organic, oil-free, lactose-free, and nut-free chocolate spread with no added sugars or preservatives. This innovative method uses a new heat-pressure preservation technique to stabilize the product without chemical preservatives, ensuring a shelf life of up to one month after opening (when Refrigeration) and three months unopened. The preservation process involves heating the jar in a hot water bath up to 120°C and 10 pounds per square inch for 20 minutes. This chocolate is made with a chickpea base and provides only 70 calories per two tablespoons (37 grams each). This product offers a healthy, organic, and allergen-free alternative to traditional spreadable chocolate, making it suitable for individuals with dietary restrictions and health-conscious consumers.