110 results about "Dietary Gum" patented technology

The invention discloses fruit/vegetable nutritive buckwheat powder and a preparation method thereof. The method mainly comprises the following steps of: firstly performing pretreatment of buckwheat, wheat germ, fruit and vegetable; then uniformly mixing the pretreatment product with the refined salt, edible alkali, water and food gum in certain parts by weight; and finally performing low-temperature low-humidity drying and the like to obtain the fruit/vegetable nutritive buckwheat powder. Through the invention, the produced fruit/vegetable buckwheat flour basically maintains the original features of color and nutrition of the fruit and vegetable; the product is rich in nutritional ingredients such as vitamins and the like, has excellent color and brightness, and is natural food well received by people; moreover, the product has good mouthfeel and rich nutrition, and the unsatisfactory taste of the traditional food for diabetics is changed; and a kind of stable food flour integrating excellent nutrition, mouthfeel and color and brightness is provided for the diabetics.

The invention discloses fruit nutritive flour and a preparation method thereof. The fruit nutritive flour is prepared mainly by the following steps of: firstly performing pretreatment of wheat, wheat germ and fruit; then uniformly mixing the pretreatment product with refined salt, edible alkali, water and food gum in certain weight percentage; and finally performing low-temperature low-humidity drying and the like. Through the invention, the produced flour basically maintains the original features of color and flavor of the fruit; and the product is rich in nutritional ingredients such as vitamins and the like, has excellent color and is natural food well received by people.

The invention discloses coconut hardened compound edible gum as well as a preparation method and a using method thereof. The edible gum comprises konjaku flour, sodium alga acid, carrageenan, sodium carboxymethylcellulose and guar gum. The preparation method comprises the step of mixing the various raw materials according to a certain ratio. The using method comprises the following steps: adding white granulated sugar and water into the coconut hardened compound edible gum, mixing, heating in a water bath, thereby obtaining a compound gum solution; rehydrating and deacidifying the compressed coconuts; and finally, heating the rehydrated and deacidified coconuts and the compound gum solution in a water bath, thereby obtaining the hardened coconuts. The coconuts hardened by the coconut hardened compound edible gum prepared by utilizing the method disclosed by the invention are crispy, delicious, unique in flavor, pleasant in aroma and rich in nutrition; the preparation method is simple, short in production period and low in cost; and the using method is good in hardening effect and convenient to operate.

The invention discloses freeze-dried flour and a preparation method thereof. The preparation method mainly comprises the following steps: pretreating wheat and wheat germ; freezing and grinding the wheat, the wheat germ, towel gourd juice, tomato leaves and aloe extract according to certain weight percentage into powder; adding refined salt, edible alkali, tea polyphenol, vitamin C tablets, water and edible gum; and mixing uniformly to obtain the freeze-dried flour. The freeze-dried flour is cheap and readily available; vitamin, towel guard, tomato and aloe with high nutrition are added into the flour for producing the freeze-dried flour; pigment and color fixative are not added during the production; and the produced flour basically maintains the original color and flavor through pretreatment and process parameter adjustment.

The invention discloses a preparation method of a heat-not-burn cigarette core material. The preparation method comprises the steps that a certain amount of edible gum and deionized water are heated and mixed to prepare a solution A; then the solution A and a certain amount of heat transfer salt powder are heated and mixed to prepare a coating liquid B; lastly, the coating liquid B is applied on the surface of the cigarette core material with a smoke producing agent, and after vacuum low-temperature drying and solidification treatment is carried out, the heat-not-burn cigarette core material is prepared. The cigarette core material prepared through the preparation method of the heat-not-burn cigarette core material has an excellent heat transfer property, a cigarette rolled with the cigarette core material cannot generate burnt phenomenon when heated, the amount of produced smoke is large, the fragrance components are emitted evenly and stably, the cigarette incense is abundant and soft, the tensile strength of the cigarette core material is effectively improved, strip cutting molding is easier, the practicability is very high, and the applicability is wide.

The invention relates to a preparation method of vitamin E soft capsules with good stability and belongs to the technical field of pharmaceutical preparations. The method comprises steps as follows: glycerin and pure water are injected into a sol tank, heated and stirred, then gelatin, edible gum, dietary fiber, whey protein, magnesium sulfate, a light-screening agent, a plasticizer, a softener and an acidity regulator are added, the mixture is continuously and evenly stirred and then subjected to vacuum defoaming, and a capsule body material is prepared; vitamin E, glucose mannose, sodium alginate, polyethylene glycol and glycerin are mixed and pass through a colloid mill, and an evenly mixed content is obtained; the obtained content and the capsule body material are subjected to steps of pelleting, shaping, pellet washing, drying, pellet picking and sub-packaging, and the vitamin E soft capsules are prepared. According to the soft capsules, the whey protein is added to be combined with inorganic salt for denaturation under the acidic condition, so that the strength of shells of the soft capsules can be improved, and the shells have the reduced friability and keep the better disintegration property.

The invention belongs to the technical field of food processing, and particularly relates to a nutritional and safe plant-based meat and a preparation method thereof. The nutritional and safe plant-based meat is prepared from the following raw materials in percentage by weight: 40-55% of rewatered drawing protein, 10-15% of vegetable oil, 5-10% of starch, 2-5% of coarse cereal powder, 0.25-0.7% of edible gum, 0.3-0.5% of a flavor enhancer, 20-30% of ice water and 1-3% of a nutritional supplement. According to the invention, vacuum chopping and mixing, vacuum stirring and vacuum forming technologies are adopted, so that the produced plant-based meat is nutritional and safe; few air is left in the plant-based meat, so that the plant-based meat is good in compactness, good in taste, chewy, fresh and fragrant, with a light yellow color, and relatively good in smell and color; the problem that the plant-based meat is not easy to form after being cut is solved, so that the plant-based meat is relatively good in block, slice, shred and strip forming property, and is safe and healthy.

The invention belongs to the technical field of beverage production, and particularly relates to a suspended edible bird's nest beverage and a preparation method thereof. In view of high viscosity, greasy mouthfeel, color absorption/shrinkage/poor appearance of the edible bird's nest and other problems of the edible bird's nest beverage prepared by the existing method, the invention provides a suspended bird's nest beverage comprising the following components in percentages by weight: 0.001-1.0% of the edible bird's nest, 0.01-0.5% of bird's nest acid, 0.01-1.0% of edible gum and 0.05-0.5% ofcoagulant, with the balance being water. The invention also provides a preparation method of the suspended bird's nest beverage including the following steps: weighing the edible gum in proportion, carrying out even mixing, adding hot water to dissolve the edible gum, adding the coagulant, then adding the edible bird's nest, carrying out even mixing, cooling the mixture and cutting the cooled mixture into gum blocks; and adding the gum blocks into the water, and carrying out high temperature sterilization, thereby obtaining the suspended edible bird's nest beverage. According to the beverage of the invention, the edible bird's nest is placed in the gum blocks, so that the edible bird's nest can be suspended in the beverage; and the edible bird's nest is fine and smooth in mouthfeel and beautiful in color and luster, with good mouthfeel and appearance; and the preparation method of the suspended edible bird's nest beverage is simple and suitable for industrial application.

The invention discloses a baking-resistant sandwich jam and a preparation method thereof. The baking-resistant sandwich jam comprises the following raw materials in parts by weight: 18-48% of salad oil, 4-10% of enzymolysis egg liquid, 12-19% of carbohydrate, 4-8% of sour agents, 2.5-3.8% of pre-gelatinized starch, 2-3% of maltodextrin, 3-4% of glycerol, 0.1-0.3% of emulsifier, 0.1-0.3% of ediblecolloid, 0-3% of monosodium glutamate, 0.5-2% of edible salt, 0-0.03% of sweetener, 1-6% of sour agents, 0-0.03% of antioxidant, 0-0.4% of essence, 0.02-0.08% of preservative and 0-0.1% of pigment, with the balance being water. According to the embodiment of the invention, through the synergistic interaction of various modified starches with the edible colloid, the emulsifier, the egg liquid and grease, the prepared baking-resistant sandwich jam can be reasonably matched with bread blanks without influencing normal shaping, fermentation and baking of bread, can keep the original shape in the high-temperature baking process without forming holes, and is rich in flavor and soft in mouthfeel. In addition, the invention effectively utilizes emulsibility, gelability, film forming property and other characteristics of egg white, the emulsifier and the colloid, and comprehensively optimizes the stability of the jam body.

The invention discloses fruit nutrient flour and a preparation method of the fruit nutrient flour. The preparation method comprises the steps of: pretreating wheat, wheat germs and fruit; then uniformly mixing the pretreated wheat, wheat germs and fruit with refined salt, edible alkali, water and edible gum in certain weight percentage; and finally, obtaining the fruit nutrient flour through processes of low-temperature and low-humidity drying. The fruit nutrient flour prepared by the invention basically keeps the characteristics of original colors and flavors of fruit, is rich in nutritionalingredients such as vitamins and the like, has an excellent color and is a natural food popular with people.

The invention belongs to the technical field of food processing, and particularly relates to staple food noodles suitable for diabetics to eat and a processing method thereof. The staple food noodles comprise the following components in parts by weight: 40-45 parts of hard wheat flour, 25-45 parts of tartary buckwheat flour, 5-15 parts of quinoa flour, 5-10 parts of highland barley flour, 5-10 parts of wheat germ flour, 3-6 parts of wheat dietary fibers and 1-7 parts of vital gluten. On the premise of not using any edible gum, the proportion of coarse cereals in the noodles prepared by the method is greatly increased, and the high yield and no broken strips of the noodles are still realized after high coarse grains are added into the noodles. Moreover, the noodles are smooth and chewy in mouth feel, have natural fragrance of wheat, tartary buckwheat, quinoa and highland barley, and are free of bitter, astringent and peculiar smell. Noodle soup is clear and transparent and has unique flavor. The staple food noodles suitable for the diabetics to eat is a good staple food for patients with diabetes, obesity, hyperlipidemia and hypertension.

The invention provides a preparation method of a chewing gum for the prevention and adjuvant therapy of periodontitis. The preparation method is characterized by comprising the steps of uniformly stirring an edible gum base, an edible plasticizer, a glycerol humectant, a sweetening agent and a filling agent at 80-120 DEG C; when the temperature is reduced to 50-60 DEG C, extruding and tabletting the obtained material to form chewing gum base pieces; when the temperature is reduced to 30-40 DEG C, under the protection of an anaerobic atmosphere, uniformly spreading the freeze-dried powder of lactobacillus reuteri to one surface of one chewing gum base piece, and covering another chewing gum base piece, namely clamping the freeze-dried powder of lactobacillus reuteri in two chewing gum base pieces; finally tabletting and forming to obtain a finished product of the chewing gum. By adopting the preparation method provided by the invention, the prepared chewing gum can achieve the aims of cleaning the mouth cavity and preventing and treating periodontal diseases; moreover, the storage time is long, and active substances are not easily inactivated.

The invention relates to the field of meat processing and fresh-keeping, and discloses a preparation method of a fresh conditioned chicken product and a natural water-retaining preservative thereof. The natural water-retaining preservative is prepared by mixing the following components in parts by weight: 10-30 parts of edible gum, 30-60 parts of modified starch, 0.5-5 parts of tea polyphenol, 2-15 parts of black pine needle extract and 10-25 parts of trichosanthes kirilowii maxim extract. Compared with the prior art, the natural water-retaining preservative disclosed by the invention is compounded by preferably selecting several natural water-retaining agents and preservatives, so that the natural water-retaining preservative not only can effectively inhibit juice loss and lipid oxidationof fresh conditioned meat products, but also can effectively inhibit the growth of microorganisms under the storage condition of 4 +/-1 DEG C, thereby further prolonging the shelf life of the products; and the defect that the shelf life of fresh conditioned chicken products is short is overcome.

The invention discloses a hybrid gel for a lard substitute of a shredded cake. The hybrid gel comprises the following components: a base material, a lipid substance and water, the base material is prepared from glycerin monostearate, biological wax and colloid; the lipid substance is vegetable oil, and the colloid is carrageenan, gellan gum and the like. According to the hybrid gel for the lard substitute of the shredded cake and a preparation method of the hybrid gel, the lard substitute prepared by the preparation method adopts edible colloid, the vegetable oil and other materials, and compared with a common lard substitute, oil gel and hydrogel are adopted to prepare the hybrid gel, so that the fat content and the production cost of a dough are reduced. Researches show that the hybrid gel is of an oil-in-water structure, and the structure can slow down oxidation of the vegetable oil. Under the synergistic effect of the oil gel and the hydrogel in the hybrid gel, the hardness and viscosity of the hybrid gel are higher than those of lard oil, and the prepared shredded pancake dough has better chewiness and elasticity. The physical property of the hybrid gel is similar to that of the lard oil, so that the use process of the hybrid gel is consistent with that of the lard oil, and the shredded cake made by replacing the lard oil has a better taste.

The invention discloses a method for preparing a cat food phagostimulant by comprehensively utilizing fish leftovers. The cat food phagostimulant is prepared from the following raw materials in partsby weight: 30-40 parts of fish viscera, 20-30 parts of fish paste, 5-10 parts of fish bone meal, 2-5 parts of edible gum, 10-20 parts of potatoes, 3-8 parts of protein powder, 1-3 parts of sugar and 2-4 parts of salt. The canned fish is prepared by taking the fish viscera, the fish paste and the fish bone meal as main raw materials, so that the nutritional ingredients in the raw materials are reserved to the maximum extent, and the obtained product has the advantages of moderate hardness and rich nutrition, and is beneficial to healthy growth of pets.

The invention discloses a low-sugar low-fat flavor sauce. The low-sugar low-fat flavor sauce is prepared from sugar alcohol, vegetable oil, glycerol, modified starch, milk powder, an acidity agent, anemulsifier, edible gum, a preservative, edible essence, edible salt, starch sodium octenylsuccinate and water. The invention further discloses a preparation method of the low-sugar low-fat flavor sauce. The preparation method comprises the steps that (1), a water phase is prepared; and (2), the vegetable oil is slowly added into the water phase, homogenizing and emulsifying are conducted, and thetemperature of the mixture is controlled to be 55 DEG C or below. According to the preparation method of the low-sugar low-fat flavor sauce, on the basis that the flavor of the flavor sauce is guaranteed, the sugar content and the fat content of the flavor sauce can be effectively decreased, therefore, low-fat low-sugar people can well accept the product, the product application population is better increased, product selling is better promoted, and development of enterprises and industries is further promoted.

The invention provides gel soft sweets containing DHA (docosahexaenoic acid) and a preparation method of the gel soft sweets. The gel soft sweets containing DHA are prepared from the following raw materials: 1-10 parts of edible colloid which comprises one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum and xanthan gum; 75-90 parts of a sweetening agent; 5 to 15 parts of DHA microcapsule powder; 2-10 parts of a water retention agent; the acidity regulator-buffer salt pair comprises one or more of citric acid and sodium salt or potassium salt thereof, DL-malic acid and sodium salt thereof, and lactic acid and sodium salt thereof. The invention also provides a preparation method of the gel soft sweets. The preparation method comprises the following steps: adding the DHA microcapsule powder and the acidity regulator-buffer salt pair at the final stage before casting molding, and uniformly mixing; the gel soft sweets can be poured into solid or sandwich products, and the moisture content of the prepared gel soft sweets is 8-20%. The gel soft sweets disclosed by the invention have no fishy smell within the shelf life of 18 months, and the product does not return to sand and is not melted by heat.

The invention belongs to the technical field of novel food processing, and particularly relates to a 3D printing minced shrimp-edible gum composition and a preparation method thereof. The compositioncomprises minced shrimp and edible gum which accounts for 1-3% of the minced shrimp in mass, wherein the apparent viscosity eta of the composition is 2000-5000 Pa.S, so that the continuity of the minced shrimp 3D printing process is guaranteed, and the 3D printing product has relatively high accuracy; and meanwhile, the rheological unit link strength AF of the minced shrimp is controlled to be 2500-5000 Pa.S1/z, and thus, it can be ensured that the 3D printing product has relatively good mechanical properties, and the 3D printing product has relatively high stability. According to the minced shrimp product obtained by 3D printing, the printing accuracy reaches 91% or above, and the printing stability reaches 94% or above; and the preparation method is simple, easy to control and suitable for large-scale industrial production, and the prepared 3D printing products in various shapes have relatively high economic benefits.

The invention discloses plant-based artificial meat and a preparation method thereof. The plant-based artificial meat is formed by adding a protein fiber skeleton into an unsolidified fat phase for treatment, wherein the uncoagulated fat phase is obtained by adding vital gluten into soybean milk, boiling, cooling to 4-20 DEG C, adding a coagulator and edible gum, and uniformly stirring; the protein fiber skeleton is formed by freezing protein gel at -10 to -20 DEG C, then unfreezing to obtain protein fibers with a network structure, and frying and drying the protein fibers to reinforce the fibers. The plant-based artificial meat disclosed by the invention has the advantages of high protein, low fat and low cholesterol, contains various amino acids necessary for a human body, and is high in nutritional value; the product has the two-phase structure and taste of fiber and fat, the meat fiber effect of the product is vivid, the fine and smooth feeling of fat is fully reflected, and the meat quality and taste are obvious; in addition, the product is prepared from natural soybeans, no preservative or whitening agent is added, and production raw materials are safe.