253 results about "Delta-gluconolactone" patented technology

Crayfish food comprises ingredients in parts by weight as follows: 100 parts of crayfish, 50 parts of vegetable oil, 10.6-15.2 parts of spice, 0.3-0.5 parts of transglutaminase, 0.3-0.5 parts of nisin, 0.2-0.5 parts of konjac glucomannan, 0.2-0.4 parts of chitosan, 0.4-0.5 parts of lecithin and 0.08-0.16 parts of delta-gluconolactone. According to the crayfish food, crayfish balls are used for preparing instant food, crayfish shells are used for preparing chitosan, and raw materials are sufficiently utilized; transglutaminase in the raw materials prompts crosslinking of crayfish meat protein crosslinking amino acid, tenderness of a product is improved, natural food antiseptics such as nisin and the like meet requirements of people for food health, and at the same time, the guarantee period of the crayfish food is prolonged to 12 months; and defects that crayfish products which can be stored at the normal temperature are less, the guarantee period is short and the like are overcome, and the crayfish food has good market prospect.

The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method includes a post pasteurization acidification step. Preferably the method uses a standard freezing step followed by low temperature freezing.

This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 μmol/g, with (B) a hydrated protein stabilizing agent and (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid, wherein the acidic beverage composition has a pH of from 3.0 to 4.5.

A polyethanediol modified trisiloxane containing glucosylamido used as the assistant of agricultural chemical to decrease the surface tension of water is prepared through catalytic reaction between hexamethyldisiloxane and aminosilane to obtain aminotrisiloxane, reacting on lactone gluconate in methanol to obtain trisiloxane containing glucosylamido, and modifying it by polyethanediol method glicideether.

The invention relates to a method for separating cow milk beta-casein and whey protein at the low temperature through microfiltration to simulate composition of human lactoprotein. Skim milk, whole milk, dried skim milk, concentrated milk protein powder and the like are taken as raw materials, decalcification pretreatment is performed with the adoption of citrate, glucono-delta-lactone and other chelating agents or an acidifier, microfiltration and filter wash are performed with the adoption of a ceramic membrane or a polyethersulfone membrane and the like under the low-temperature (0-15 DEG C) condition, beta-casein and whey protein are selectively enriched into a permeating liquid, the permeating liquid is subjected to spray drying and dewatering after lactose and mineral substances are removed through ultrafiltration and concentration, and high-protein powder containing rich beta-casein and whey protein is prepared. An adopted technical process has the characteristics of being environment-friendly, efficient, high in operability, good in safety and the like and is suitable for large-scale industrial production. The obtained compound protein powder can serve a novel functional lactoprotein ingredient to replace whey protein and is used for research and development of infant food such as formula milk powder and the like, so that the protein molecule composition of the compound protein powder is closer to that of human lactoprotein.

The invention provides a high-efficiency broad-spectrum food composite preservative and aims to solve the technical problem that most of the food preservatives now used in food processing are potassium sorbate and sodium benzoate, cannot achieve ideal preservation effect when use alone due to certain limitation to antibacterial spectrum and suffers certain limitation on use. The key point of the preservative lies in that the preservative contains nisin, natamycin, potassium sorbate, sodium diacetate and sodium dehydroacetate or also one or all of d-sodium erythorbate and d-glucono-delta-lactone. The use of the preservative is to be added in various foods.

The invention discloses a mini-salami sausage with a tea fragrance and a preserved fruit flavor and a preparation method thereof. The mini-salami sausage is prepared by the following raw materials, in parts by weight: 50-60 of beef, 30-40 of pork lean, 15-25 of lardo, 2-3 of a stellaria yunnanensis powder, 2-3 of preserved cherries, 1-2 of kumquat cakes, 1-3 of a hawthorn seed powder, 3-5 of green tea wine, 2-3 of table salt, 1-2 of white sugar, 0.2-0.4 of an edible soy protein, 0.3-0.5 of glucose, 0.01-0.15 of sodium nitrite, 0.01-0.15 of vitamin C, 0.2-0.3 of carrageenan, 0.01-0.02 of glucono-delta-lactone, 0.02-0.03 of sodium tripolyphosphate, and 0.04-0.05 of a fermentation agent. The stellaria yunnanensis powder, the preserved cherries, the kumquat cakes, the hawthorn seed power and the green tea wine selected and used in the mini-salami sausage are rich in nutrition and significant in nourishing function, are added to the sausage, thereby adding unique flavors, having certain nutrition and health care effects, preventing certain diseases, and simultaneously increasing appetite.

The invention relates to a fast deep-fried dough stick leavening agent and a method for fast making deep-fried dough sticks. The fast deep-fried dough stick leavening agent comprises, by weight, 20%-60% of sodium bicarbonate, 5%-15% of glucono-delta-lactone, 1%-20% of sodium dihydrogen phosphate, 1%-20% of malic acid and 1%-20% of citric acid, wherein the total of the weight percentages of all the constituents is 100% actually. The method includes the steps that 100 parts of flour, 2-3 parts of fast deep-fried dough stick leavening agents, water, table salt and sugar are prepared by weighing; paste is evenly stirred till slight gluten appears and is then cut into small dough pieces, the surfaces of the small dough pieces are brushed over with butter and covered with thin films, and the small dough pieces are subjected to standing for 15-33 min; the dough pieces having been being subjected to standing are taken out and stretched into long strips, the long strips are subjected to standing and are then cut into small segments, and every two small segments are pressed together; formed dough pieces are deep-fried till the surfaces of the dough pieces turn golden yellow. By means of the fast deep-fried dough stick leavening agent and the method for fast making the deep-fried dough sticks, the speed of making the deep-fried dough sticks is improved, the quality of the deep-fried dough sticks is improved, and adverse effects on the human body are reduced.

The invention discloses an ecological compound coagulant, its production method and the use in producing colorful vegetable/fruit bean curd. The ecological compound coagulant contains the flowing components in weight parts: 20-30 weight parts of CaSO4, 0.8-1.5 weight parts of glucono-delta-lactone, 0.1-0.2 weight parts of calcium hydrogen phosphate, 0.05-0.1 weight parts of potassium tartrate, 0.3-0.4 weight parts of sodium hydrogen phosphate, 0.8-0.9 weight parts of fumaric acid, 0.15-0.25 weight parts of corn starch and 0.8-0.9 weight parts of surfactant. The surfactant is selected from lysine, methionine, tryptophan, phenylalanine, valine, leucine, isoleucine, threonine, and a combination thereof. The coagulant ensures elasticity, chewiness and smooth mouthfeel of bean curd, and prevents the bean curd to be broken and cracked during the slicing or shredding process.

The present invention provides an antimicrobial composition comprising an antimicrobial effective amount (such as a preservative, bactericidal, and/or fungicidal effective amount) of a mixture comprising at least two of: (a) lemon grass oil; (b) cinnamaldehyde, cinnamon oil, cinnamomum cassia, cinnamon extract, cassia leaf oil, 3,4-dihydroxycinnamic acid or salt thereof, or a mixture thereof; (c) sorbic acid, or a salt thereof; (d) erythorbic acid, or a salt thereof; (e) benzoic acid, or a salt thereof; (f) arabinogalactan, galactoarabinan, or a mixture thereof; (g) a hexahydro-iso-alpha-acid, tetrahydro-iso-alpha-acid, or a mixture thereof; (h) Achillea fragrantissima oils, Santolina fragrantissima oils, Forssk oils, Lavender cotton oils; and (i) Glucono Delta Lactone. The present invention also provides a product (preferably a product other than a foodstuff, pharmaceutical, or cosmetic) comprising a preservative effective amount of cinnamaldehyde or a mixture of cinnamaldehyde and one or more alkanol-dialkyl hydantoins.

Magnetic high-strength high-toughness hydrogel for membrane pollution washing and an application method thereof are provided; sodium alginate is used as a framework; acrylamide and its derivatives areused as polymeric monomers; sodium silicate, the polymeric monomers and the sodium alginate are dissolved together in water; acrylamide polymerization is initiated by ultraviolet; calcium silicate nanoparticles are generated in situ in hydrogel by calcium ion crosslinking; calcium silicate having surface mesoporous silica gel is generated by soaking via glucono delta-lactone solution; the strength and stability of the hydrogel are improved accordingly. Nano calcium silicate evenly dispersed is generated by in-situ mineralization such that strength of the hydrogel is enhanced. Micro-nano magnetic particles are used as an enhancer to prepare microspheres via an injector; since the density of the micro-nano magnetic particles are very close to water in density and have high strength, high toughness and good stability, the hydrogel gains improved washing effect in jet or low washing process; the composite hydrogel with the silicate has significantly improved stability in water and has a good application prospect in the field of membrane pollution washing.

The invention relates to dough for frozen pre-fried food and a preparation method thereof. The dough is prepared from compound leavening agent accessories such as gluconic acid-delta-lactone, calcium biphosphate, sodium bicarbonate, glycerol monolaurate and the like and flour. By means of analysis on the properties of the dough through flour stretching and rheological research, the dough of the invention is similar to the dough of the traditional alum formula on flour stretching property and rheological property; and the effects of single ingredients on the properties of the dough are mutually complementary and cooperative through single ingredient analysis so that the property of the dough of the invention is similar to that of the dough of the traditional alum formula. Moreover, compared with the deep-fried dough sticks of the traditional formula, the deep-fried dough sticks made of the dough of the invention have the advantage that various physicochemical indexes and sensory evaluation results are improved. Therefore, the dough enables the deep-fried dough sticks to be processed simply and conveniently, is favorable for developing markets, and produces good economic benefit.

The present invention relates to solid dosage forms that contain bupropion hydrochloride and glucono delta lactone or its corresponding open chain hydroxy acid derivative. The bupropion hydrochloride retains at least 80% of the bupropion hydrochloride potency after storage for three months at 40° C. and 75% relative humidity. The solid dosage form may be in the form of a tablet, a capsule, or a granulate with or without an immediate release profile, a modified release profile, or an extended release profile.

The invention provides a production method of low-temperature sterilized surimi products capable of being storage at room temperature. The production method of the low-temperature sterilized surimi products capable of being storage at room temperature comprises the following steps: carrying out thawing, carrying out air cut, carrying salt cut, carrying out mixed cut, carrying out vacuum degassing, carrying out filling so as to prepare sausages, carrying out gelatinizing, and carrying out low-temperature sterilizing. Glucono delta-lactone, as well as crushed ice, soy protein isolate, starch, locust bean gum, scallion and ginger juice, cooking wine, white pepper powder and edible salt, is added into the surimi products prepared by utilizing the production method so as to reduce the pH of the surimi gel and enhancing the bacteriostatic capacity of the surimi gel; thus, growth of most microorganisms can be inhibited. Moreover, a vacuum packing way is combined, and the sterilizing method is designed and optimized so as to achieve the purpose of normal-temperature storage; thus, the damages caused by high-temperature sterilizing on the qualities of the surimi are greatly reduced so as to improve the nutritive values and the edible values of the surimi products. Circulation of the surimi products and edible convenience of the consumers are thereby facilitated.

The invention discloses candied cherry tomatoes and a preparation method thereof. Cherry tomatoes, soybean oligosaccharides, xylo-oligosaccharide, white granulated sugar, glucono-delta-lactone, carboxymethyl cellulose sodium, citric acid, and potassium sorbate are used as the raw materials and subjected to the steps including: selecting of raw materials, cleaning, micro-wave water-removing, perforating, hardening, first solar energy-heat pump combined drying, micro-wave sugar permeability, secondary solar energy-heat pump combined drying, micro-wave sterilizing and vacuum packaging, and finally the candied cherry tomatoes which are round in shape, red and bright in color and fresh and sweet in taste are produced. The nutrients of the prepared candied cherry tomatoes are well maintained, and the candied cherry tomatoes have health-care efficacies of regulating the intestinal flora, promoting the growth of bifidobacterium, regulating immunity and preventing decayed tooth. Moreover, the preparation process is simple, and high in operability, and the solar energy-heat pump combined drying technology is adopted, so as to greatly shorten the production time and provide an energy-saving and environmental-protection path for deep processing of cherry tomatoes.

The invention relates to self-raising flour which comprises the raw materials of 98-99% of flour and 1-2% of compound raising agent. The raising agent is prepared by mixing and combining various raw materials according to a certain proportion, which ensures that actions of all components can suit well with each other. The raising agent plays a fermentation role by being added to the flour which subsequently acts and generates gas when water is added. Dry yeast which is rich in protein, enzyme and vitamin B complex such as nicotinic acid, folic acid, vitamin B1, vitamin B2, vitamin B6, vitamin B12, and the like, is mainly used for properly prolong fermentation time. Sodium bicarbonate, delta-gluconolactone and primary calcium creasote are used for generating gas by interacting with each other, thus the flour can be fermented by being added with water. The flour has high eating quality, convenient use, simple operation, long quality guarantee period and wide application range.

The present invention relates to the field of food and particularly discloses a frozen glutinous rice ball modifying agent, frozen glutinous rice ball raw bases, a preparation method and an application thereof. The modifying agent consists of the following components: (1) a compound thickener comprises sodium polyacrylate and other thickening agents, and the other thickening agents are selected from one or more than two of xanthan gum, guar gum and sodium carboxymethylcellulose; and (2) a compound swelling agent comprises sodium bicarbonate, disodium dihydrogen pyrophosphate and glucono-delta-lactone. The recipe of the frozen glutinous rice ball raw bases comprises the following raw materials: 1,000 parts by weight of glutinous rice flour, 400-450 parts of white granulated sugar, 15-25 parts by weight of the frozen glutinous rice ball modifying agent and 800-900 parts of water. The frozen glutinous rice ball modifying agent is used to prepare the frozen glutinous rice ball raw bases and the frozen glutinous rice balls. In the recipe, a combination of the compound thickening agent and the compound swelling agent is used, which improves the air holding capacity and freezing stability of the glutinous rice ball raw bases, so that the glutinous rice balls are better in mouthfeel and have broad application prospects.