751 results about "Added sugar" patented technology

An object of the present invention is to improve a distinctive strange taste (particularly bitterness remaining in the mouth) of a conventional low-calorie food or drink, particularly an edible product (a food or drink) having low calories obtained by replacing part or most of the sugar or isomerized sugar to be added by a high-intensity sweetener. Provided are a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved, each of which is characterized by containing or using an isomerized sugar and a rare sugar such that the rare sugar is contained or used in an amount of from 1 to 150 parts by mass based on 100 parts by mass of the isomerized sugar.

The invention discloses a preparation method of a novel vegetable and fruit fermented beverage. The preparation method comprises the steps of: firstly carrying out enzymolysis on mixed fresh juice of fresh vegetables and fruits after dilution and size mixing by adopting cellulase, fermenting by adopting a mixed lactic acid starter after adding sugar and corn oligopeptide as fermentation substrates and sterilizing, adding calcium carbonate when the pH reaches 4.0, and then inoculating leuconostoc mesenteroides for continuous fermentation; adding a feed supplement and sterilizing when the pH reaches 3.5, and then adding high-activity dry yeast for the fermentation for 2-3 days; and finally performing sterilization, centrifugation, homogenizing, blending, sterilizing and filling to obtain the novel vegetable and fruit fermented functional beverage. The enzymolysis is firstly carried out on a product by the cellulase, then lactic acid bacteria and saccharomycetes are utilized for the step-by-step fermentation of the mixed fresh juice of the fresh vegetables and fruits, and the corn oligopeptide is added to promote the growth and the metabolism of fermentation strains, so that the novel vegetable and fruit fermented beverage has clear composition of functional components, contains abundant oligopeptide, organic acids, reducing sugars, sugar alcohols and soluble dietary fiber, and integrates nutrition and health care, thus being a novel vegetable and fruit fermented beverage.

A beverage with easily absorbed rich nutrients is prepared from one or more of sorghum, millet, corn, soybean, glutinous rice, mung bean, oats, buckwheat and black rice, and onr or more of peanut, almond, hazelnut kernel, walnut kernel, chestnut, melon seed and sesame through grinding or pulverizing, proportional mixing, adding sugar, stabilizer and water, boiling, high-speed shearing, high-pressure puffing and sterilizing.

The invention discloses a preparation method of a mushroom ferment beverage with effect of improving immunity, and belongs to the technical field of food beverages. According to the method disclosed by the invention, mushrooms and / or medicinal plants, fruit and ginseng are adopted as raw materials. The method comprises the following steps: slicing, chopping or crushing the raw materials; uniformly mixing the sliced, chopped or crushed raw materials so as to obtain a mixture; after adding sugar in the mixture, fermenting the mixture in ferment microorganisms; adding sugar when the sugar content is lowered; continuing fermentation so as to obtain the mushroom ferment beverage. According to the method disclosed by the invention, ferment bacteria can regulate intestinal flora and generate SOD (superoxide dismutase), so that the raw materials can be successfully fermented; the prepared ferment beverage contains protease, lipase, SOD, pectinase, lucid ganoderma, cauliflower fungus, pleurotus eryngii polysaccharide, rare ginsenoside, Rb2, C-K and the like. According to the method disclosed by the invention, the fermentation liquor and mycelium of the mushrooms can be directly used for fermentation; compared with sporophore, the raw materials are easier to obtain, and the method has the advantages of being short in fermentation cycle, easy in formula, simple in fermentation process, and the like.

The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate natural fruit chip product comprising: (a) adding a fruit ingredient and water to a heated kettle; (b) adding buffer, sugar and pectin to the fruit ingredient and water; (c) boiling the buffer, sugar and pectin fruit ingredient and water mixture to hydrate the pectin; (d) adding liquid sugar to the mixture and continuing to boil the mixture until excess water is boiled away; (e) adding sugar to the mixture in the kettle to reduce the temperature of the mixture and increase solids concentration; (i) transporting the mixture from the kettle through a heat exchanger to raise the temperature of the mixture; (g) adding acid and flavoring mix to the mixture and mixing the acid / flavour into the mixture; (h) passing the mixture into a heated depositor and dispensing the mixture onto a surface in the form of discrete fruit chips; (i) retaining the fruit chips on the surface until they lose heat and form a stable gel; (j) transporting the gelled fruit chips through a zone to remove excess moisture and enhance gel strength of the fruit chips; and (k) transporting the fruit chips through a cooling zone so that the fruit chips lose further heat and reach ambient temperature.

The present invention relates to a frozen confection composition with a total carbohydrates content not exceeding 29 wt.-% based on the total composition, comprising an added sugar content not exceeding 15 wt.-% based on the total composition, which added sugar comprises a combination of sucrose and glucose syrup.

The invention discloses a preparation method of a highland barley grain drink. The method comprises the following steps: baking; crushing; adding water and gelatinizing; adding amylase and liquefying; adding glucoamylase and saccharifying; separating slurry and residue; taking clear liquid and adding sugar, citric acid, emulsifier and thickener to mix; homogenizing; filling; and sterilizing. Due to the adoption of the method of the invention, the problem of precipitation and layering is solved, and the highland barley grain drink prepared by the method retains the unique nutrition, color and flavor of highland barley and refreshing taste.

A P.humilis fruit juice beverage rich in Ca and Fe is prepared from P.humilis fruit juice, through enzymolyzing by pectinase, filtering, adding clarifying agent prepared from chitosan, gelatin, tannic acid, bentonite, EDTA and honey, clarifying, centrifugal separation of supernatant, adding sugar, and homogenizing.

The present invention relates to compositions comprising an antitussive, a decongestant and an expectorant, and in a specific embodiment comprising hydrocodone, phenylephrine hydrochloride and guaifenesin, wherein the composition may be substantially free of added sugar and added alcohol, and methods for using these compositions for the treatment of patients suffering from, for example and without limitation, coughing, sneezing, rhinorrhea, and / or nasal obstruction.

A Chinese herbal medicine additive for a piglet feed and a preparation method thereof. The additive is composed of root of Chinese pulsatilla, Coptis chinensis, Radix Astragali, purslane, Cortex Phellodendri, scorched hawthorn fruit, dried tangerine peel, radix paeoniae alba,Angelica sinensis and licorice. The preparation method is as below: crushing the above Chinese herbal medicines; weighing, soaking the medicines with water and boiling with strong fire; insulating for 30-60min with slow fire; cooling and filtrating with eight layers of gauze; collecting a filtrate; adding sugar, lactobacillus and saccharomycetes, and fermenting to obtain a fermentation broth; and adding corn, wheat bran, soybean meal into the fermentation broth for feeding the piglets directly. According to the invention, growth and reproduction of beneficial bacteria in intestines are conducive to absorption, digestion and utilization of nutrients, so as to promote healthy growth of piglets, and effectively control diarrhea and growth arrest. Effective components of the Chinese herbal medicines in the additive will increase exponentially through microbial fermentation; and the additive can reduce drug resistance of animal and residues in animal bodies, so as to avoid passive medication by human and improve food safety.

The invention discloses a preparation method of a straw fermented biological fertilizer. The preparation method comprises the following steps: grinding wheat straw, corn straw, and reed straw, adding water, and evenly mixing; inoculating compost mixed bacteria, performing compost fermentation; adding sugar residue, sodium humate, and polyaspartic acid in sequence, evenly mixing, spraying a plant ash water solution to adjust the pH value, carrying out enzymatic hydrolysis; then adding a trace element fertilizer and EDTA-2Na stabilizer, evenly mixing, then adding composite adjusting bacteria, filling the mixture into bags to carry out secondary fermentation; drying the fermented materials at a low temperature, and granulating the dried materials to obtain the straw fermented biological fertilizer. The straw resources are fully utilized, a large amount of straws is converted high efficiently, the wastes are converted into valuable resources, moreover, the alkalinity of saline-alkali soil can be reduced, the soil activity is improved, the resistance of crops is enhanced, the output of crops planted in saline-alkali soil is effectively increased, and high economic benefit and social benefit can be generated.

The invention discloses a debittered pomelo peel pulp, and a production method and a use thereof. The production method includes the following steps: (1) separating sarcocarp and peels of pomelos, cutting the peels into lumps, adding water, and then grinding into a pulp to obtain the peel pulp; (2) heating the peel pulp, adding an acid and an enzyme, and carrying out a reaction for 30-300 min to obtain an enzyme reaction peel pulp; (3) then adding sugar, heating to 95-100 DEG C with stirring, holding for 5-10 min for sterilization, and then cooling to 37 DEG C or less; and (4) inoculating with lactic acid bacteria, performing fermentative cultivation at the temperature of 37 DEG C for 24-72 h, then heating up to 90-95 DEG C, and holding for 30-40 min for sterilization to obtain the debittered peel pulp after cooling. The pomelo peel pulp prepared by the method is moderate in sourness, is mellow and sweet in taste, can meet consumer demands for flavors, mouthfeel and the like, and basically eliminates pomelo bitter taste; and the produced debittered pomelo peel pulp can be used for production of other series products, such as a honey pomelo tea, a pomelo peel jam, and a pomelo beverage and the like.

The invention discloses an all-shaddock fermentation drink and a production method thereof. The production method comprises the steps of separating the pulp and peels of shaddock, separately adding acid and enzyme for treatment, then adding sugar, heating for sterilizing, then leading into lactobacillus and active dry yeast, and fermenting to obtain fermentation liquor; mixing the pulp fermentation liquor and peel fermentation liquor, then adding gum, a sour agent, a sweetening agent, dietary fiber and vitamin C, and heating for sterilizing to obtain the all-shaddock fermentation drink. After being fermented by the lactobacillus and saccharomyces cerevisiae, the shaddock peel and pulp not only maintain the original flavor and effect of the shaddock, but also are endowed with the fermented flavor effect of the lactobacillus and saccharomyces cerevisiae. In addition, soluble dietary fiber is further added into the fermentation drink and plays roles in smoothing intestinal tract and detoxifying and the like. The all-shaddock fermentation drink is proper in sour taste, mellow and clear and sweet, has special aroma and mouthfeel, as well as the effects of wetting the throat and smoothing the intestinal tract.

The invention discloses Uigur rose sauce and a making method thereof, which belong to the field of foods. The finished rose sauce is prepared by using petals of fresh medical roses grown in desert in Hetian district in Xinjiang as main material and combining with white granulated sugar and brown sugar and by the steps of preparing hawthorn juice, preparing rose pulp, preparing corn starch syrup, adding sugar, concentrating, sterilizing and cooling. When the method is used, the Uigur rose sauce can be made without limitation of weather and can be produced all the year round. The prepared rose sauce has rich nutrients, stable quality and proper sugar content, offers a sweet but not greasy taste, avoids crystallization and demixing, retains the original color and form of roses and meets a food sanitation requirement.

The invention relates to a preparation technology of a fruit and vegetable wine, especially to a preparation technology of an okra wine. The technology mainly comprises the following steps: selecting raw materials of okra, cleaning and removing impurities, slicing, fermenting, adding sugar, adding sulfur, adding a yeast accelerant, separating new wine and wine lees, distilling, treating with active carbon, blending, storing and aging the wine, freezing and filling. The okra wine prepared by the technology is mellow, crystal clear and transparent, and can have different alcohol degree through blending. The okra wine is prepared by slicing the okra into slices, adding active dry yeast, performing closed fermentation at middle temperature, and then distilling the new wine separated from the fermentation, and thus the okra wine which is relatively mellow, crystal clear and transparent can be obtained. Meanwhile, the distilled wine liquid can be separated at different periods by distillation to get the okra wines with different alcohol contents, thereby being with original taste and without additional alcohol.

The invention relates to a method for producing instant food whose main materials are seafood and pepper, comprising that immerging, washing and removing foreigner of seafood, slicing, adding sugar, salt, flavoring, and cooking wine to pickle, frying via scallion oil, mixing it with fried pepper, adding gourment powder, sugar, salt, toasted garlic and flavoring, packing and disinfecting.

The invention relates to a preparation method of a levan-containing yoghourt, and the method comprises the following steps of: (1) preparing a fermented culture solution by implementing activation and enzyme production fermentation to a levan strain; (2) centrifugally collecting the supernatant of the fermented culture solution or the thallus; (3) adding ammonium sulfate powder into the supernatant of the fermented culture solution, centrifugating and collecting albumen precipitation; or crushing and centrifugating the thallus by using ultrasonic waves, adding the ammonium sulfate powder into the supernatant, centrifugating and collecting the albumen precipitation; and purifying to prepare pure enzyme protein levansucrase; and (4) adding sugar and the pure enzyme protein levansucrase into raw milk, then vaccinating with lactobacillus, and preparing the levan-containing yoghourt after fermentation. According to the preparation method of the levan-containing yoghourt, levan is produced from microorganism levan sucrase when yoghourt is fermented, so that a novel yoghourt containing functional polysaccharide is directly acquired without complex polysaccharide purification processes. The preparation method of the levan-containing yoghourt has wide prospect of application.

The present invention relates to a preparation method of a natural hairtail essence. The method of the invention comprises the steps of: selecting iced fresh hairtail as a main raw material; treating the raw material with a pretreatment; adding water and mincing the hairtail; mixing the hairtail mince with water in a certain proportion; homogenizing; placing the mixture in a beaker; connecting the beaker with a water bath with constant temperature; stirring constantly with a stirrer; adding enzyme for reaction with pH and temperature controlled at a certain level, wherein natural pH decline is allowed in the enzymatic reaction process; reacting at a constant temperature for a while; placing in a water bath to inactivate the enzyme; centrifuging to obtain a supernatant, so as to obtain a precursor of the natural hairtail essence; and adding sugar, amino acid, thiamine and hydrolyzed vegetable protein for a heat reaction, so as to obtain the natural hairtail essence. The natural hairtail essence obtained by the invention has advantages of strong fragrance, thickness, satiation,and fragrance similar to natural fragrance; besides, the natural hairtail essence stimulates development of hairtail products, diversifies fish flavor essence product on the market and satisfies the market demands on hairtail products and a variety of convenient fish food by people.

The invention relates to a manufacturing method of blueberry instant powder, comprising the steps of: taking fresh blueberries as raw materials; slowly freezing the blueberries, and then thawing the blueberries by microwave; performing juicing by an air bag; using pectinase to perform enzymolysis and filtering at proper temperature; mixing the blueberries with chrysanthemum, medlar and acanthopanax sessiliflorus extracted liquid by a colloid mill; adding sugar, aspartame, CMC-Na (sodium carboxymethylcellulose) to mix in a condition that maltodextrin is used as a wall material; after homogenizing, performing ultrahigh pressure sterilizing and spray drying; and finally, obtaining the blueberry instant powder by superfine grinding. The instant powder produced by the technical solution in the invention is rich in nutrient value, excellent in health-care function, convenient and sanitary in usage, safe in operation process, simple in process technology, low in cost and pollution-free.

The invention provides a preparation method of high oil loaded nutrition lipid micro-capsule powder with tolerance to mechanical stirring. The preparation method comprises the following steps: adding protein type wall materials into water, stirring for dissolving the materials at 40-70 DEG C, adjusting the pH of an obtained solution to 7.0-12.0, reacting under the condition of 40-70 DEG C for 0.5-4 hours, adding sugar type wall materials and a stabilizing agent into an obtained reaction solution, and stirring for dissolving, thereby obtaining a water phase solution; adding an antioxidant and an emulsifier into nutrition lipid type core materials, and stirring for dissolving at 40-70 DEG C, thereby obtaining an oil phase solution; and mixing the water phase solution with the oil phase solution, emulsifying and homogenizing, and spray-drying, thereby obtaining the micro-capsule powder. The content of total fat in the micro-capsule powder reaches up to 60%-85%, and the content of surface oil in the micro-capsule powder is lower than 5%. The micro-capsule powder has tolerance to mechanical force, is good in self-emulsifying capability, can be dissolved to form uniform and stable fine emulsion without floating particles and sediments, can be applied to the field of food, and can be added to food such as bread, cookies, nutrition bars and milk products and also be taken as solid granules.

Honeyed throat smoothing candy as health food is prepared by using natural honey as main material and adding sugar, mint oil, boat-fruited sterculia seed, water and other throat smoothing Chinese medicinal materials. It has obvious curative effect on diseases of oral cavity, throat and digestive tract. It has rich nutritious components and health function of clearing away heat. Proper amount of bee glue is added into the material and mixed with other materials and the water insoluble bee glue makes other medicine components form one layer of film attached to oral cavity, throat and digestive tract for long time action of treatment.

A non-toxic adhesive for building, paint, paper, artificial board, etc. is prepared from polyvinyl alcohol, sugar, acid and water through dissolving polyvinyl alcohol in water at 80-100 deg.C while stirring, adding sugar and acid, reaction at 80-100 deg.C for 2-8 hrs, regulating pH=6-8, and cooling. Its advantages are high adhesion and no environmental pollution.

Persimmon wine and a brewing method belong to the technical field of brewing science and engineering. The invention aims to solve the technical problem of providing the persimmon wine keeping the original flavor of persimmons and a brewing method of the persimmon wine. The process is as follows: 1. selecting fruit; 2. breaking and sterilizing; 3. adding yeast and primarily fermenting for 1d; 4. juicing and separating pomace; 5. adding sugar and secondarily fermenting; 6. filtering residue and can sealing; 7. clarifying with pectinase and filtering; and 8.cryotreating and canning. The persimmon wine is characterized in that the persimmon wine is faint yellow, clear and transparent and has pure, fine, refreshing and harmonious aroma. The invention has the following advantages: 1. full persimmons are extracted and the juice is used for fermentation, without adding water; and 2. pectinase is not added in the processes of juice extraction and fruit wine brewing, and astringency removal process is omitted. The invention plays important roles in promoting reasonable processing and utilization of the persimmon resources, forming the post-harvest processing industrial chain and adjusting the fruit processing industrial structure.

The invention discloses a production process for changkou hawthorn dry red wine. The production process comprises the following steps of: adding purified water into high-quality changkou hawthorn serving as a raw material in an amount which is the same as the weight of the hawthorn, boiling and pulping; adding purified water containing 6-12 percent of alcohol in an amount of a quarter based on the weight of the hawthorn; adding 60-80 mg / L of SO2 based on the amount of hawthorn pulp; adding 0.6-0.8 ml / kg of pectinase based on the amount of the hawthorn, and treating for 20-30 hours; adding sugar into a stainless steel fermentation tank; adding a yeast liquid for brewing the wine; performing main fermentation at the temperature 20-28 DEG C for 7-10 day; performing post fermentation at the temperature 17-20 DEG C for 25-30 days; transferring into a pool, separating and deacidifying to obtain raw wine; and adding gelatin for clarifying, ageing, separating and filtering to obtain the hawthorn dry red wine. The hawthorn dry red wine has hawthorn flavor, is tartish, astringent, clear and transparent, is in a rubine color, is rich in amino acid, crataegolic acid, flavone, vitamin C, trace elements and the like, and has a good health-care function.

The invention discloses a preparation method of holozoic sea cucumber biological wine, characterized in that the method comprises the steps of: firstly soaking dry sea cucumber in warm water, filtering the sea cucumber, and leaching the aqueous solution to obtain sea cucumber soaking solution; cutting the soaked sea cucumber along the abdomen, clearing the internal organs and the limestone, flushing the sea cucumber through running water, and crushing the sea cucumber to obtain sea cucumber powder; and then, adding the sea cucumber powder in the sea cucumber soaking solution, adding neutral protease, stirring, regulating the pH to 7-8, heating to 45-48 DEG C, hydrolyzing at a constant temperature for 12-18 h, filtering, heating the filtrate to 80-90 DEG C, deactivating enzyme for 10-15 min, cooling, adding sugar substrate, common fermenting for 2-16 weeks, modulating through Chinese medicinal herb leaking solution and filtering to obtain the finished product. The prepared wine contains sea cucumber characteristic ingredients such as sea cucumber polysaccharide sulfate, sea cucumber saponin, sea cucumber amino acid and sea cucumber collagen peptide, and the wine has the functions of anti-tumor, immunity improvement, anti-coagulation, anti- thrombus, anti-radiation, anti-virus, liver protection and blood vessel protection.

The invention relates to a method for preparing wolfberry extract health-care granules, which comprises the following technical steps of: fine grinding wolfberry and then carrying out supercritical carbon dioxide extraction to obtain a liquid extract and solid residues; then, dissolving the solid residues in water, extracting soluble extract liquid, and mixing the liquid extract and concentrated soluble extract liquid; adding sugar and dextrin, drying, and grinding; and after sieving, granulating by adopting a common granulating technology to obtain the wolfberry extract health-care granules.The invention has the advantages that substances with lipid solubility, water solubility and other bioactivities in the wolfberry are extracted to a maximum extent, the extracting rate is high, the product has full functions and nutrients, no food additives, such as cosolvent, thickening agents and the like are added, and the wolfberry extract health-care granule drink can be instantly drunk after flushed, has sour and sweet taste, wolfberry fragrance and taste, orange red pigment and transparent gold yellow color and belongs to a high-taste and high-grade product.

The invention provides a peanut protein solid drink and a preparation method thereof. The preparation method comprises the following steps of: a, crushing peanut meal obtained after low-temperature pressing into 80-120-mesh peanut meal coarse granules at 20-25 DEG C; b, adding water to the peanut meal coarse granules prepared in the step a, stirring uniformly and steaming in a steamer for 30-60 minutes; c, cooling the peanut meal cooked in the step b at room temperature, drying at 40-50 DEG C till the water content is 5-10% of the weight of the peanut meal coarse granules; d, super-finely crushing the peanut meal coarse granules processed in the step c into superfine peanut meal powder with size not less than 1200 meshes; and e, adding sugar and / or defatted milk powder, as well as whole milk powder, dried fruit juice, coffee powder, walnut powder, soybean powder or cocoa powder to the superfine peanut meal obtained in the step d, sterilizing and finally packaging to obtain the finished product.

The invention discloses a production process of an instant white fungus broth. The instant white fungus broth is prepared by the following steps of: (1) washing a white fungus raw material; (2) adding the washed white fungus raw material into a boiler, adding pectinase or / and papain, adding water, performing enzymolysis at the pH of 5 and the temperature of between 40 DEG C and 60 DEG C for 20 to 25 minutes, heating water to the boiling state, and boiling for 3 to 5 minutes; (3) adding acid to adjust the pH value of the white fungus broth to be between 4.0 and 4.6; (4) adding sugar into the white fungus broth obtained in the step (3), and fully stirring until the sugar is fully dissolved to obtain white fungus broth; and (5) filling, adding cured ingredients while filling, laminating, sealing, and sterilizing to obtain a filled instant white fungus broth.

The invention provides a production method for germinated brown rice nutritious biscuits, comprising the following steps: stirring germinated brown rice powder and flour in a stirrer, adding sugar, oil, powder lot, and the like for stirring, blending the mixture evenly, rolling flour, carrying out printing forming on the flour, baking the flour for maturity, and carrying out oil spout, cooling and packaging. The germinated brown rice is used as main raw materials which are combined with the flour, and complementary nutrition is achieved. The produced product contains rich edible cellulose, vitamin, mineral and multiple varieties of trace elements. The products can be eaten conveniently, have diversified appearance and good taste, and are suitable for the old and the young. The invention opens up a new approach for producing nutritious and healthy food by germinated brown rice.