16 results about "Artificial Sweetener" patented technology

The invention relates to the technical field of food processing, and particularly discloses high-stability additive-free ginger and red date paste and a preparation method thereof. The ginger and red date paste is prepared from the following components in percentage by weight: 45-50% of ginger juice, 30-35% of ancient brown sugar, 12-15% of red dates, 1-2% of Chinese wolfberry fruits, 1.5-2.0% of honey, 1.0-1.5% of haws, 0.5-1.0% of cinnamon, 0.3-0.6% of radix angelicae and 1.5-2.0% of malt, and does not contain preservatives, thickeners, pigments and artificial sweeteners. The preparation method comprises the following steps: carrying out low-temperature enzymolysis wall breaking on the fresh ginger to obtain juice, carrying out flash extraction and enzymolysis on the red dates to obtain juice, carrying out low-temperature blending, carrying out vacuum low-temperature homogenization, carrying out low-temperature vacuum concentration, carrying out ultrahigh-pressure HPP non-thermal sterilization and carrying out sterile cold filling. Through cooperative control of extraction, blending, homogenization, concentration and sterilization conditions, the uniformity and storage stability of the paste are improved, the possibility of layering and bleeding phenomena is reduced, and the flavor and quality of the product can be maintained.

The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber chocolate pie and a preparation method thereof. The chocolate pie comprises a pie blank, a sandwich and a chocolate coating, raw materials of the pie blank comprise isomaltooligosacharide, raw materials of the sandwich comprise isomaltooligosacharide and trehalose, and raw materials of the chocolate coating comprise maltitol. By using the components, a natural low-sugar system without cane sugar and artificial sweeteners in the whole process is realized; the composite dietary fiber system of the isomaltooligosacharide, the polydextrose and the wheat fiber can meet the requirement of high dietary fiber, considers intestinal health, weight management and sweet taste experience, and realizes unification of health and taste; the product also meets the requirement of zero trans fat; in the preparation process, the cake blank can keep the taste and avoid moisture regain, and a stable and difficult-to-break solid foundation is provided for adding the sandwich and coating the chocolate.

Gummy or jelly candies with modified functional ingredients with controlled time-release. The invention relates to gummy or jelly candies (1) comprising at least one modified functional ingredient with controlled time-release, characterized in that they comprise, inside or on the surface, at least one modified functional ingredient (2), namely encapsulated and / or granulated, said gummy or jelly candies having the following constituents: at least one carbohydrate consisting of glucose syrup and / or sugar; at least one fiber; at least one protein; and at least one fruit in the form of concentrated juice or natural juice and / or at least one natural or artificial sweetener; at least one gelling agent; at least one flavoring; at least one coloring; said at least one modified functional ingredient which is a food functional ingredient; water;and at least one acid, the constituent (E) comprising an active substance or a functional ingredient proper (3) and an excipient, and being disposed of in capsules or granules (4), the excipient being a microencapsulation excipient in the case of capsules or a granulation excipient in the case of granules, said excipient being at least one of: glyceryl dibehenate, hydroxypropyl cellulose and / or ethyl cellulose, a constituent (E) having an excipient proportion of between 20 and 80% by weight.;

The invention relates to the technical field of food processing, in particular to a low-sugar refreshing milk beverage and a preparation method thereof. The pectin, the soybean polysaccharide and the citrus fiber / apple fiber are compounded to form a colloid system with a synergistic effect, so that the taste of the product is obviously changed, the beverage is refreshing, the defect that the traditional colloid system is thick in taste is overcome, the stability of the product is improved, and the quality stability of the product in the shelf life is ensured. Multiple sweeteners are adopted to form a low-sugar system, natural sweeteners are completely used, high-sugar and artificial sweeteners are avoided, the sugar content of the product is reduced, meanwhile, the sweet effect of the product is guaranteed, and the problem that consumers are sensitive to the high-sugar and artificial sweeteners is solved.

The invention discloses a traditional Chinese medicine capsule for treating diabetes and a preparation method thereof, and belongs to the technical field of medicine preparation. The capsule is composed of main materials and auxiliary materials. The main materials are composed of 23-27 g of radix astragali, 23-27 g of radix puerariae, 18-22 g of rhizoma polygonati, 18-22 g of Chinese yam, 13-17 g of radix scrophulariae, 13-17 g of radix rehmanniae praeparata, 13-17 g of radix salviae miltiorrhizae, 8-12 g of rhizoma coptidis, 8-12 g of silkworm excrement, 8-12 g of rhizoma polygoni cuspidati, 7-9 g of liquorice and 5-7 g of fructus momordicae. The auxiliary material consists of lactose, microcrystalline cellulose and superfine silica powder in a mass ratio of 10: 10: 1, and the total weight of the auxiliary material is 210g. Double-section countercurrent extraction and low-temperature belt type drying are adopted, the retention rate of effective components is increased, the content of berberine and the content of salvianolic acid B are increased by 18% and 22% respectively, in addition, particle size grading compatibility is adopted, quick release and gastrointestinal tolerance are both considered, artificial sweeteners or chemical hypoglycemic drugs are not additionally added to the finished product, and the finished product conforms to human body metabolic motility.

The present disclosure generally relates to beverages, and to systems and methods for creating beverages. In certain aspects, a beverage precursor can be contained within a gel, such as a carboxylate agarose gel or other gel suitable for human consumption. The precursor can be mixed with water to form a beverage. In some cases, a composition comprising the beverage precursor may also contain ice, e.g., a gel may be frozen or embedded in the ice. The ice may be heated or mixed with water (or otherwise physically disrupted) to release the precursor, which mixes with the water to form the beverage. A variety of beverage precursors are possible, including alcoholic beverages (e.g., beer, wine, rum, cognac, cocktails, etc.), juices, etc. In addition, in certain embodiments, the precursors may also include gas-forming agents, and / or other ingredients suitable for drinks, such as sugar, artificial sweetener, food coloring, flavoring, etc. Other aspects include methods for making or using such compositions, kits including such compositions, or the like.

The invention discloses a construction method and application of a skin aging cell model, and belongs to the technical field of cell models. According to the method, the skin aging cell model can be constructed by culturing cells with a complete culture medium containing an artificial sweetening agent. According to the invention, saccharin is used as a chemical inducer for skin aging for the first time, the common sweetening agent widely used for low-sugar and sugar-free food has a biological effect of inducing skin aging for the first time, and the blank of the component in aging model research is filled. Experimental results show that only 24-hour saccharin treatment is needed for one time, and the induction effect can reach the level of 48-hour treatment of a classic H2O2 induction model. The invention not only provides a brand-new special research tool for revealing the unknown mechanism of the artificial sweetener in skin aging, but also provides a standardized and high-throughput in-vitro screening platform for evaluating the skin health risk under the background of sugar-free diet and developing related anti-aging components.

The application discloses a microbial compound microbial agent and a preparation method and application of Chinese herbal medicine compound microbial agent in offshore fish culture, and belongs to the technical field of microbial engineering. The microbial compound microbial agent comprises bacillus megaterium and rhodotorula mucilaginosa. In addition, the application further provides a preparation method of the Chinese herbal medicine compound microbial agent, which comprises the following steps: mixing the microbial compound microbial agent, Chinese herbal medicine and base fluid and then fermenting. In addition, the application further provides a Chinese herbal medicine compound microbial agent prepared by the preparation method. In addition, the application further provides a feed, and the mass addition amount of the microbial compound microbial agent prepared by the preparation method in the feed is 5%-10%. In addition, the application further provides application of the Chinese herbal medicine compound microbial agent prepared by the preparation method in offshore fish culture. The microbial compound microbial agent can be used for Chinese herbal medicine fermentation, and after being fed to fish, the fish obesity problem caused by artificial sweeteners can be effectively improved.

The present application relates to the technical field of Parkinson's disease model construction of zebrafish, and specifically discloses a method for constructing a Parkinson's disease model of zebrafish induced by artificial sweetener neotame and application thereof, and the technical points are as follows: the method comprises the following steps: mixing neotame with water to obtain a neotame aqueous solution mother liquor with a mass concentration of 1 g / L; diluting the mother liquor into a working solution with a mass concentration of 1-100 mg / L by using breeding water; and breeding zebrafish in the working solution for 4 weeks to obtain a Parkinson's disease animal model of zebrafish induced by neotame. The present application also provides a model constructed by the method, an evaluation method of the model and application thereof. The model can be used for research on nervous system diseases, screening of neotame neurotoxicity, evaluation of neotame neurotoxicity in food and high-throughput screening of anti-Parkinson drugs.

The application discloses a fresh whole-plant herbal fixed-beneficence fruit and vegetable beverage based on traditional Chinese medicine theory and the theory of medicine and food being homologous and a zero-additive sterilization preparation method, and belongs to the technical field of traditional Chinese medicine and large health food. The fresh whole-plant herbal medicine and food homologous and Lingnan characteristic fruits and vegetables are used as raw materials, the formula is optimized, white granulated sugar, artificial sweeteners, pigments and preservatives are all zero-added, all exogenous sugar is replaced by natural sweet taste of the raw materials, and the green and zero-additive sterilization process is combined to prepare the beverage, so that the beverage has the functions of fixing the body and nourishing the primordial qi and enhancing immunity. The formula is natural and the process is environmentally friendly, normal-temperature quality preservation can be achieved without additional addition, the pain points of traditional herbal beverages, such as high sugar, poor flavor, dependence on additives and easy spoilage, are solved, a new technical scheme is provided for low-sugar, zero-additive and healthy upgrading of medicine and food homologous products, and the application has a wide industrial application prospect.

Compositions for preventing and treating bacterial infections include artificial sweeteners such as ace-k, saccharin and cyclamate. The compositions are particularly envisaged for topical administration for treating skin infections and for treating or preventing infections caused by Pseudomonas aeruginosa and / or Acinetobacter baumannii. Compositions including artificial sweeteners at sub-minimum inhibitory concentrations can also be used to disrupt virulence or increase the sensitivity of antibiotic-resistant bacteria to those antibiotics.

This invention provides a method for sweetening boiled quail eggs while preserving their texture and color. [Solution] The method involves the steps of preparing boiled quail eggs with the shells removed, preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water, sugars, and artificial sweeteners, with sugars at 10% by mass or more and artificial sweeteners at 0.20% by mass or less, and immersing the boiled quail eggs in the pickling liquid maintained at a temperature below room temperature to obtain seasoned boiled quail eggs. Through these steps, sweet boiled quail eggs that retain their texture and color can be obtained.

The invention discloses a crataegus pinnatifida roxburgh rose peptide beverage, which is prepared from the following raw materials in parts by mass: 100 parts of roxburgh rose normal juice, 12 to 14 parts of giant salamander peptide, 4.5 to 5.5 parts of fructus crataegi extract, 2.5 to 3.0 parts of rhizoma dioscoreae extract, 2.0 to 2.5 parts of radix astragali seu hedysari extract, 1.8 to 2.2 parts of folium cortex eucommiae extract, 60 to 70 parts of water, 0.9 to 1.1 parts of locust bean gum and 0.03 to 0.05 part of stevioside. Artificial sweeteners and preservatives are not added into the beverage, the sweet taste comes from natural stevioside, the system is stable and depends on natural locust bean gum, the natural properties of the raw materials are reserved, and the beverage conforms to the consumption trend of consumers for healthy and natural beverages.

A prebiotic and probiotic sandwich cookie is described. The prebiotic and probiotic sandwich cookie includes at least two biscuits and a crème filing sandwiched between two of the at least two biscuits. Each of the at least two biscuits includes a polyphenol, a resistant starch, and a prebiotic soluble fiber. The crème filling comprises another resistant starch, a vegetable fat, and spores of a probiotic bacterium. The prebiotic and probiotic sandwich cookie and the crème filing fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. Consumption of the prebiotic and probiotic sandwich cookie increases at least one of Lactobacillus bulgaricus, Bacillus coagulans, Collinsella aerofaciens, Hippurate, Erysipelotrichia, and Streptophyta in a consumer.

The present application relates to the technical field of fermentation composition, in particular to a kind of whole grain germination fermentation beverage and process of composite microorganism fermentation inoculant thereof.The process is to clean and soak whole grain, then germinate in dark, without drying and powdering, directly mix with water and wet break wall under low temperature to obtain germination whole grain slurry;Then inoculate composite microorganism fermentation inoculant to carry out controllable fermentation, and obtain germination fermentation stock solution.Another whole grain is moistened, cooked, saccharified and wet broken to obtain cooked grain sweet slurry containing natural reducing sugar, the germination fermentation stock solution and the cooked grain sweet slurry are mixed in proportion, then mixed with fruit juice at low speed, matured at low temperature, homogenized, aseptically filled or sterilized and filled to obtain the beverage.The process uses cooked grain sweet slurry to adjust fermentation sour taste, without adding exogenous sucrose, fructose syrup, artificial sweetener and alkaline acidity regulator, which can improve the utilization rate of whole grain, improve the sour and astringent feeling and rough feeling of fermentation beverage, and is suitable for industrial production.

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.