8 results about "Apple pectin" patented technology

The present invention discloses a low GI blackcurrant jam and a preparation method thereof, and relates to the technical field of food processing, the low GI blackcurrant jam comprises the following components by mass: 50-70 parts of blackcurrant pulp, 15-35 parts of a composite sugar source, 0.3-1.5 parts of a compound thickener, 0.1-0.7 part of an acidity regulator, and 5-15 parts of water; the composite sugar source consists of psicose, inulin and resistant dextrin; the compound thickening agent is prepared from apple gum, konjac gum and xanthan gum; the preparation process comprises the following steps: step-by-step sugar melting under a mild condition, colloid pre-dispersing gel melting, fruit pulp mixing, pasteurization, acid regulation and homogenization, sterilization after filling and the like. Through the cooperation of a formula system and a whole-process mild temperature control process, a stable three-dimensional gel network is constructed while the low GI value and the high vitamin C retention rate of the product are achieved, water bleeding and layering are effectively prevented, and therefore the jam product with the healthy property and the excellent texture is obtained.

This utility model relates to the dairy industry and can be used in the production of sweet edible fruit ice. The technical result of this utility model is the use of animal and plant-based raw materials to produce sweet edible fruit ice with improved organoleptic characteristics and a long shelf life. The production method for sweet edible ice involves preparing the ingredients (whey), a fruit component (banana, apple, pear), sugar syrup, apple pectin or gelatin, and citric acid), followed by mixing, sterilization for 2-3 minutes, molding, hardening at -25°C, and packaging. The whey is then subjected to high-temperature hydrolysis at 70°C or higher for 60 minutes. This utility model enables the production of lactose-free, sweet, edible fruit ice from animal and plant-based raw materials, with improved, original organoleptic characteristics and a long shelf life. The product is based on whey obtained after the production of semi-hard cheese.

1. Name of the product in this design: Headgear (Cheekbone Lifter). 2. Purpose of this design: for cosmetic surgery. 3. The key design features of this product are: the main view. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The bottom view of the product, the bottom view of component 1, and the bottom view of component 2 are parts that are not easily seen or cannot be seen during use, so the bottom view of component 1 and the bottom view of component 2 are omitted; the top view clearly shows the content to be protected, so the top view of component 1 and the top view of component 2 are omitted. 6. The model in the design drawing is a supporting element and does not constitute part of the design for which protection is sought. 7. Other situations requiring explanation: This product is composed of component 1 and component 2 and is sold as a set.

The invention discloses a medicinal and edible composition for preventing obesity as well as a preparation method and application thereof, and relates to the technical field of foods and medicines. The medicinal and edible composition is prepared from the following components in parts by weight: 50 to 500 parts of chlorogenic acid, 10 to 300 parts of bitter gourd protein and 1000 to 10000 parts of apple pectin. According to the invention, the efficiency of intervening the obesity process is improved through a specific formula combination, and the problems of slow effect and low pertinence of obesity prevention caused by various inducements can be avoided through multi-target and multi-channel adjustment.

The invention discloses a natural compound complexing agent for preventing obesity and a preparation method thereof, and relates to the technical field of health foods and medicines. The natural compound complexing agent is prepared from the following components in parts by weight: 50 to 500 parts of conjugated linoleic acid, 10 to 300 parts of sophocarpidine, 100 to 2000 parts of L-carnitine and 1000 to 10000 parts of apple pectin. According to the invention, a novel efficient weight-losing scheme is researched and developed by screening natural products and excavating medicinal and edible components, the efficiency of intervening the obesity process is improved by virtue of a specific formula combination, and the problems of slow effect and low pertinence in the obesity prevention process caused by various inducements can be avoided by virtue of multi-target and multi-channel adjustment.

The invention discloses rhizoma polygonati and dendrobium nobile meal replacement powder and a preparation method thereof. The meal replacement powder is prepared from the following raw materials in parts by mass: rhizoma polygonati powder, dendrobium nobile powder, cow milk protein powder, potato powder, coix seed powder, buckwheat powder, oat powder, yoghurt powder, xylitol and apple pectin. The preparation method comprises the following steps: crushing the rhizoma polygonati after nine times of steaming and nine times of drying; drying the dendrobium nobile and then crushing the dendrobium nobile to 300 meshes; crushing the fried potatoes, coix seeds, buckwheat and oat to 300 meshes; the rhizoma polygonati powder, the dendrobium nobile stem powder, the cow milk protein powder, the potato powder, the coix seed powder, the buckwheat powder, the oat powder, the yoghurt powder, the xylitol and the apple pectin are put into equipment together according to the proportion to be mixed and stirred evenly. Through combination of traditional processing and a modern food technology, the health-care effect of the medicinal and edible plant meal replacement powder is realized, the deep processing of the rhizoma polygonati and the dendrobium officinale is expanded, the industrial chain is prolonged, the additional value of the product is increased, and the preparation method is suitable for large-scale industrial production.

The invention discloses a preparation process of an anti-aging high-fiber coarse cereal snack based on biological enzyme improvement, and belongs to the technical field of coarse cereal snacks. Comprising the following steps: S1, mixing oat, quinoa and buckwheat, and crushing to obtain coarse cereal mixed powder; s2, adding a xylanase / rutin hydrolase compound enzyme for enzymolysis to obtain an enzymolysis beta-glucan-protein fragment, and adding xylooligosaccharide to form a quercetin-xylooligosaccharide complex; s3, adding modified coarse cereal bran micro powder, performing extrusion forming to obtain a spicy strip primary blank, spraying oat germ oil micro-emulsion, and performing hot air drying; s4, preparing a wall material from the enzymolysis beta-glucan-protein fragment, modified apple pectin (obtained by enzymolysis of apple pectin and pectin methylesterase) and modified ferulic acid (obtained by esterification of ferulic acid and xylooligosaccharide), infiltrating and drying the primary embryo, and draining; and S5, soaking in the spicy seasoning liquid at low temperature, packaging, and carrying out intensive pulse light-microwave sterilization. The process disclosed by the invention effectively solves the problems of component antagonism, structure failure, antioxidant loss and flavor deterioration in processing and storage of the coarse cereals and the spicy strips.

The invention relates to the technical field of functional food processing, in particular to an appetizing and blood glucose reducing type additive-free apple medicated diet biscuit and a preparation method thereof.The appetizing and blood glucose reducing type additive-free apple medicated diet biscuit is prepared from, by weight, 40-45 parts of cooked apple pulp, 15-18 parts of chickpea powder, 8-10 parts of hericium erinaceus powder, 20-22 parts of whole oat flour and 5-7 parts of concentrated apple juice; the formula does not contain white granulated sugar, butter, preservatives, essence and artificial sweeteners, and all sweetness and viscosity come from apples and products thereof; through chickpea germination pretreatment, the content of gamma-aminobutyric acid is increased by 3 times compared with that of non-germinated chickpeas, and the inhibition rate of alpha-glucosidase reaches 62%; after hericium erinaceus ultrasonic extraction, the polysaccharide retention rate is greater than or equal to 85%, and the gastric mucosa protection rate is increased by 40%; apple pectin and oat beta-glucan have a synergistic effect, the postprandial blood sugar peak value is reduced by 35% compared with common biscuits, and the continuous satiety time is prolonged by 2 hours.