150 results about "Carbohydrate content" patented technology

The invention discloses application of a gene FTO in improvement of forage grass quality, yield and stress resistance. According to the invention, the FTO gene is subjected to codon optimization according to the metatropism of alfalfa and is overexpressed in alfalfa to obtain a transgenic alfalfa plant overexpressed with the FTO gene, and compared with wild alfalfa, the transgenic alfalfa plant overexpressed with the FTO gene has the advantages that the growth performance is enhanced; the crude protein content, the soluble carbohydrate content and the in-vitro dry matter digestibility are obviously higher than those of the wild type; the crude fiber content, the acid detergent fiber content, the neutral detergent fiber content and the lignin content of the transgenic alfalfa plant are obviously lower than those of a wild type; in addition, the drought resistance and salt stress resistance of the transgenic alfalfa plant are also obviously enhanced, which indicates that the FTO gene has the functions of improving forage grass quality, resisting stress or positively regulating plant growth. The method has application prospects in the aspects of improving forage grass quality and stress resistance or promoting plant growth and the like.

The invention discloses a bacillus capable of efficiently degrading fibers and application of the bacillus. The name of the bacillus altitudinis DF34 is bacillus altitudinis, the preservation number of the bacillus altitudinis is GDMCC No: 65492, and the bacillus altitudinis is preserved in Guangdong Microbial Culture Collection Center on December 4, 2024. The bacillus has the characteristics of strong stress resistance and high growth speed; the strain has the capability of efficiently degrading fibers, and can degrade fiber components of forage grass, promote fermentation and improve the fermentation quality of the forage grass with low soluble sugar water content in the ensiling process. Therefore, the bacillus altitudinis DF34 can be widely applied to various regions in China, and especially has an outstanding effect on silage raw materials with high fiber content. The strain successfully solves the problem of poor silage fermentation caused by low water-soluble carbohydrate content, and provides a new solution for improving the quality of the silage.

To provide: a batter suitable for maintaining relatively good crispness of a coating even after a long period following deep-frying; and fried food prepared using the same.SOLUTION: A batter is prepared by incorporating 10-30% of α-1,4 and α-1,6 trisaccharide branched oligosaccharides into the carbohydrate content. By soaking an ingredient in such a batter and frying it, the resulting fried food is capable of maintaining good crispness of a coating even 24 hours after deep-frying.SELECTED DRAWING: Figure 1

To provide: a batter with a texture restoration effect that is suitable for maintaining relatively good crispness of a coating, not only when reheated using a microwave or the like but also when not reheated; and fried food prepared using the same.SOLUTION: A batter is prepared by incorporating a galactomannan enzymatic hydrolysate into the carbohydrate content. By soaking an ingredient in such as batter and frying it, the resulting fried food is capable of maintaining relatively good crispness of a coating, not only when reheated using a microwave or the like but also when not reheated.SELECTED DRAWING: Figure 6

The invention is suitable for the technical field of beer brewing, and provides ultra-dry IPA beer with grape wine flower fragrance and a brewing method thereof.The beer is prepared from, by mass, 70%-75% of Pearson malt, 6%-8% of Munich high-fragrance malt and 20%-22% of baked cornflakes; the concentration of the original wort is 11.7-12.3 degrees P, the alcoholic strength is 6.0-6.5% vol, the chroma is 8-12 EBC, the bitterness is 22-28 BU, the actual fermentation degree is larger than or equal to 80%, the apparent fermentation degree is larger than or equal to 100%, the carbohydrate content is 0.1-0.4 g / 100 mL, the linacol content is 180-250 [mu] g / L, and the geraniol content is 30-250 [mu] g / L. According to the ultra-dry IPA beer with the fragrance of the grape wine, the wine body is light yellow in color and luster, a closed opening is dry and comfortable, the bitter taste is moderate, the taste is strong, the hops fragrance is obvious, and especially the fragrance of the Changxiang white grapes can be perceived.

Provided is an excellent composition that contains beans and millets, has a good balance between the number of air bubbles and the size of the air bubbles, and is reduced in top sinking (retained in a swollen state even after a heat treatment).　This composition contains beans and / or millets and satisfies all of the following requirements (1) to (3). (1) The content of starch is 0.1 mass% or more and less than 15 mass% in terms of wet mass content. (2) The ratio of the content of a soluble carbohydrate to the content of starch is 0.5 or more. (3) When a 22-mass% aqueous slurry of a pulverized product of the composition is measured using a rapid viscoanalyzer, the viscosity is reduced by 10% or more from a 1st peak viscosity in a stage where the temperature is raised from 50°C to 90°C at a heating rate of 12°C / min (wherein a peak viscosity appearing first is referred to as "a 1st peak viscosity" and a peak viscosity appearing second is referred to as "a 2nd peak viscosity" when the temperature is raised from 50°C).

To provide a wheat bran composition that can be processed into a secondary processed food having high secondary processing suitability, and excellent external appearance, flavor and texture.SOLUTION: A wheat bran composition of the present invention has white wheat as a raw material, and the content of dietary fiber is 43 mass% or more and sugar content is 18 mass% or less. Further, the present invention also provides a method for producing a wheat bran composition in which grains of white wheat are pulverized to obtain a wheat bran composition in which the content of dietary fiber is 43 mass% or more and the sugar content is 18 mass% or less. Furthermore, the present invention also provides a mix containing a wheat bran composition, and a method for producing a processed food which uses a wheat bran composition as a raw material.SELECTED DRAWING: None

To provide a beer-taste beverage developed to respond to health-related requests in which an undesirable astringent taste is suppressed while a desirable refreshing citrus-like aroma is enhanced.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a 2,6-nonadienal content of less than 1.00 μg / L, and a total content of a component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol of 1.0 μg / L or more.SELECTED DRAWING: None

A method for controlling glucose in a flexibly configured dual-hormone artificial pancreas, which manages optional meal and / or exercise notifications using coordinated control actions, comprising the steps of: measuring a plasma glucose signal; calculating the increase (y) of the plasma glucose measurement; defining a model for the increase in plasma glucose; defining carbohydrate intake depending on the carbohydrate content estimated by the patient; and calculating the expected postprandial increase (y) of plasma glucose depending on the administered insulin bolus. * (s) step of defining the increase in corrected plasma glucose TIFF2026529166000143.tif69, corrected insulin infusion volume TIFF2026529166000144.tif59, and adjusted carbohydrate intake Steps to define TIFF2026529166000145.tif69; control action μ r and antagonistic control action μ cr The steps include defining a virtual control action μ(s) divided into and and a nominal value prefilter F r A method comprising the step of calculating a control action using a two-degree-of-freedom (2-DOF) feedback controller having (s).

The lactose-free liquid milk production line comprises a raw milk system, a membrane filtration system and a blending and sterilizing system, the membrane filtration system comprises an ultrafiltration separator, a nanofiltration separator, a reverse osmosis filter and a dilution pipeline, the ultrafiltration separator is provided with a first feed port, a first reserved liquid outlet and a first penetrating fluid outlet, and the nanofiltration separator is provided with a second feed port and a second penetrating fluid outlet; the reverse osmosis filter is provided with a third feeding hole, a third reserved liquid outlet and a third penetrating liquid outlet; the raw milk outlet is communicated with the first feeding hole; the first penetrating fluid outlet is communicated with the second feeding hole; the second penetrating fluid outlet is communicated with the third feeding hole; the first reserved liquid outlet and the third reserved liquid outlet are both communicated with a fourth feeding hole of the blending and sterilizing system; the third penetrating fluid outlet is communicated with a dilution pipeline, and the dilution pipeline is used for diluting liquid entering the ultrafiltration separator and / or the nanofiltration separator. The scheme is beneficial for preventing the liquid milk from losing a large amount of salt ions and also beneficial for reducing the carbohydrate content.

A sodium nitrate nanoparticle composition for improving the germination of finger millet seeds (Eleusine coracana), comprising sodium nitrate nanoparticles dispersed in an aqueous medium, a) wherein the sodium nitrate nanoparticles are synthesized by reacting sodium nitrate and sodium hydroxide, each at a concentration of 1 millimolar or 2 millimolar in aqueous medium, b) wherein polyethylene glycol is present at a concentration of 1 percent as a stabilizing agent to prevent aggregation and maintain the stability of the nanoparticles, c) wherein the reaction mixture is continuously stirred and then stabilized at room temperature for 15 days to form stable sodium nitrate nanoparticles, d) wherein the composition is configured to enable a sustained and controlled release of nitrate ions with improved bioavailability during seed germination, while preventing rapid dissolution and leaching into the environment, and e) wherein the finger millet (Eleusine coracana) seeds with the composition lead to improved germination performance, including an optimization of the sprout-to-root ratio to about 1.04 at a concentration of 1 millimolar, an increase in carbohydrate content to up to about 0.24 milligrams per 0.5 grams per milliliter, an increase in protein content to up to about 95 milligrams per milliliter, an increase in total chlorophyll content to up to about 22.0666 milligrams per gram and the maintenance of an antioxidant capture capacity of at least 95.9 percent compared to untreated seeds.

The invention provides a children formula food capable of improving visual function and a preparation method and application thereof, the children formula food contains calcium and galactose, and the mass ratio of calcium to galactose is 1: (1-18); wherein in terms of dry matter of the infant formula food, the total protein content is 7.8 g to 30 g / 100 g, the fat content is 10 g to 35 g / 100 g, and the carbohydrate content is 37.5 g to 79.3 g / 100 g. The children formula food disclosed by the invention is beneficial to improving the visual function.

Functional replacements for gluten in baked products like bread, pizza, pita, and tortilla, and fried Asian products, such as egg rolls. They are based on shredded components of fruits and vegetables. They are gluten free (GF) and therefore suitable for those suffering from gluten allergy and Celiac's disease. These shreds are low in digestible carbohydrate content (lo-carb), sometimes also described as, "low in net carbs," desired by those seeking to lose weight. They are vegan, facilitating the manufacture of vegan GF baked items such as calzones and burritos, which could not, hitherto, be made to a high level of gastronomical quality.

To provide a beer-like sparkling beverage which reinforces such desirable robust feel as to be caught in a throat during drinking, without increasing carbohydrate and calorie.SOLUTION: There are provided a beer-like sparkling beverage in which phenylacetic acid concentration in a beverage is 0.003 ppm or more, phenylacetaldehyde concentration in the beverage is 0.035 ppm or more, and a carbohydrate content in the beverage is 7.0 g / 100 mL or less; and a method for producing a beer-like sparkling beverage which includes a step of containing one or more kinds selected from the group consisting of a phenylacetic acid and phenylacetaldehyde as raw materials; adjusting phenylacetic acid concentration in the beverage to be 0.003 ppm or more; adjusting phenylacetaldehyde concentration in the beverage to be 0.035 ppm or more; and adjusting carbohydrate content in the beverage to be 7.0 g / 100 mL or less.SELECTED DRAWING: None

To provide a beer-taste beverage reduced in astringency unsuitable for beer-taste beverages, and increased in richness in favorable tastes, while meeting health-conscious needs.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a 2,6-nonadienal content of less than 1.00 μg / L, and a linalool content of 2.0 μg / L or more.SELECTED DRAWING: None

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

A shelf stable hard tortilla shell includes a type 4 resistant starch ("RS4") ingredient, a soluble fiber, a fine corn bran, corn masa, a plant-based protein. The shelf stable tortilla shell has a net carbohydrate content of less than 25% by weight of the tortilla shell and a moisture content of about 3% to about 11% by weight of the tortilla shell. The shelf stable tortilla shell optionally includes a fold support composition, coarse corn bran, corn grits, flavorant, coloring agent, and / or oil. A method of making a shelf stable tortilla shell includes providing a dough, forming the dough into a sheet and cooking (e.g., baking and / or frying) the sheet to form a hard taco shell, tostada or chip. The method can include gelatinizing at least some of the starch in the corn masa or in the corn bran.

The invention relates to a method for analyzing milk, in which method light is introduced into the milk and signals resulting from a reflectance (R) measurement, a transmittance (T) measurement and an unscattered transmittance (UT) measurement are obtained, which signals are electronically processed in combination in order to output information indicative of at least one parameter of the milk. In other aspects, the invention relates to a method for analyzing the carbohydrate content in milk by introducing light into the milk and analyzing a light signal exiting the milk, where the wavelength of the light introduced into the milk is not greater than 2500 nm, and an apparatus for analyzing milk, where the wavelength of the light introduced into the milk is not greater than 2500 nm. The device has a first measurement length (4, 14) for measuring the transmittance (T) of light through the milk and the reflectivity (R) of the milk to light, and a second measurement length (24) for measuring the non-scattered transmittance (UT) of light through the milk, where the second measurement length (24) is thinner than the first measurement length (4, 14) by a factor of at least 10.

The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates:5-65 wt. % of glucose;0-65 wt. % of fructose;0-50 wt. % of sucrose;0.1-30 wt. % of maltose;0.03-8 wt. % of maltotriose;3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content.The invention further relates to a process of producing the aforementioned beverage.

The invention provides modified milk powder capable of relieving chronic gastritis as well as a preparation method and application of the modified milk powder. The modified milk powder disclosed by the invention has the total protein content of 16.5-30 g / 100g, the fat content of 1.0-26 g / 100g, the dietary fiber content of 0-15.0 g / 100g and the carbon-water content of 30-69 g / 100g. Moreover, the modified milk powder contains hericium erinaceus and / or an extract thereof and dried ginger and / or an extract thereof, the weight ratio of the sum of the hericium erinaceus and the extract thereof to the sum of the dried ginger and the extract thereof is 1: (0.2-4) according to the amount of dry matter, and the total content of the hericium erinaceus and / or the extract thereof and the dried ginger and / or the extract thereof in the modified milk powder is 0.1-2 g / 100 g. The modified milk powder can relieve chronic gastritis and improve gastric mucosal lesion.

A computerized system for utilizing a machine learning system for managing a subject's nutrition. The system includes a processor and memory circuitry (PMC) configured to provide data indicative of the level of a biomarker in a bodily fluid of the subject, then filtering the data indicative of the measured biomarker level of the subject, to produce data indicative of estimates of unknown variables utilizing a stored set of personalized filter parameter values that characterize the subject, and inputting to a machine learning system and processing the data indicative of the estimates of unknown variable utilizing a stored set of personalized machine learning parameter values that characterize the subject, for determination of nutrition analysis that includes identification of real carbohydrate content consumed by the subject and possibly of real retroactive meal times.

The invention relates to the technical field of food processing, and particularly discloses low-carbohydrate, high-protein and high-dietary-fiber flour and a preparation method thereof. The food is prepared from the following raw materials in percentage by weight: 30%-60% of a protein component, 20%-50% of a dietary fiber component, 10%-15% of a carbohydrate control component and 5%-10% of food colloid and functional auxiliary materials, the total carbohydrate content of the flour is lower than 30%, and the total sugar content of the flour is lower than 0.25%; the preparation method comprises the following steps: S1, pretreating each material to obtain a pretreated material; s2, mixing the pretreated materials to obtain mixed powder; s3, the mixed powder is subjected to homogenization treatment, and homogenized powder is obtained; and S4, packaging the homogenized powder. The high-dietary-fiber flour can be used for making various healthy staple food products, and has the advantages that the energy source of staple food is converted into a functional nutrition carrier, and the healthy diet requirement is met.

To provide a beer-taste beverage developed to respond to health-related requests in which an undesirable astringent taste is suppressed while a desirable refreshing citrus-like aroma is enhanced.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a 2,6-nonadienal content of less than 1.00 μg / L, and a total content of a component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol of 1.0 μg / L or more.SELECTED DRAWING: None

The invention discloses a kiwi fruit one-two-three cultivation planting method, and relates to the technical field of plant planting. Straw extract, humic acid, urea and the like are adopted as raw materials to prepare an overwintering fertilizer, the overwintering fertilizer is applied to soil, kiwi fruit seedlings are planted, planted and germinated plants are not pruned, trunk fixing is carried out after leaves fall in autumn, main vines are selected in spring of the next year, pinching is carried out when the plants grow to 1.8 m, and a tree shape with one trunk and two vines is formed. On the basis, the bearing mother branches are cultivated in an emphasized mode to form a feather-shaped tree shape, and cultivation management is carried out. According to the invention, mulberry enterobacter, rose kocuria and trichoderma harzianum are combined as a fermentation strain for fermenting straws to prepare the straw fermentation product, and the overwintering fertilizer prepared by taking the straw extract as a main raw material can improve the stability of cell membranes, the carbohydrate content and the enzyme activity of an ROS (reactive oxygen species) removal system; therefore, the endurance capacity of the kiwi fruits to a low-temperature environment is improved, and the kiwi fruits can safely overwinter in the planting process.

The invention provides modified milk powder capable of improving a visual function, learning and memory and / or a cognitive function as well as a preparation method and application of the modified milk powder. The total protein content of the modified milk powder is 16.5-34 g / 100 g, the fat content of the modified milk powder is 10-35 g / 100 g, the carbohydrate content of the modified milk powder is 35-70 g / 100 g, the modified milk powder comprises sodium alginate and calcium, and the mass ratio of the sodium alginate to the calcium is (0.5-5): 1. The modified milk powder provided by the invention is helpful for improving the visual function, learning and memory and / or cognitive function.

To provide a beer-taste beverage developed to respond to health-related requests in which an undesirable astringent taste is suppressed while a desirable vibrant fragrance is enhanced.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a 2,6-nonadienal content of less than 1.00 μg / L, and a total content of α-terpineol and geraniol of 1.0 μg / L or more.SELECTED DRAWING: None

[Problem] The present invention addresses the problem of providing a frozen curry sauce having an excellent formulation balance of proteins, lipids, and carbohydrates. [Solution] The present invention can provide a frozen curry sauce containing glycine and alanine, the frozen curry sauce characterized in that the glycine content is 0.1-6.0 mass%, the alanine content is 0.1-6.0 mass%, and, per 100 g of the frozen curry sauce, the protein content is 8.0-20.0 g, the lipid content is 5.0-15.0 g, and the carbohydrate content is 0-20.0 g.

The present disclosure relates to a plant-based banana flower product comprising total carbohydrates in the range of approximately 45 to 70% by weight in the product, wherein the carbohydrates comprise dietary fiber in the range of 45 to 65% by weight of the product and sugars in the range of approximately 3 to 10% by weight of the product, wherein the dietary fiber comprises soluble dietary fiber in the range of approximately 2 to 7% by weight and insoluble dietary fiber in the range of approximately 40 to 65% by weight; proteins in the range of approximately 10 to 20% by weight in the product; and total fats in the range of approximately 4 to 9% by weight in the product. The disclosure further includes the process for producing the banana flower product.The banana blossom product, which is rich in nutrients, can be used as an alternative to various vegetables for food production.

To provide a beer-taste beverage developed to respond to health-related requests in which an undesirable astringent taste is suppressed while a desirable vibrant fragrance is enhanced.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a 2,6-nonadienal content of less than 1.00 μg / L, and a total content of α-terpineol and geraniol of 1.0 μg / L or more.SELECTED DRAWING: None