42 results about "Ethylmaltol" patented technology

The invention provides an ethyl maltol-resistant solvent-free polyurethane adhesive and a preparation method and application thereof.The solvent-free polyurethane adhesive comprises a component A and a component B. The component A is an isocyanate-terminated prepolymer, and the component B comprises polyester polyol B, polyether polyol B and a chain extender, the polyester polyol B is obtained by carrying out esterification polycondensation reaction on aromatic polybasic acid and small molecular polyol, and the components are matched, so that the obtained solvent-free polyurethane adhesive has excellent mechanical properties, relatively high bonding strength, extremely good steaming and boiling resistance and ethyl maltol resistance, and the solvent-free polyurethane adhesive has the advantages of low cost, high yield and high adhesive strength. The method can be used in an ethyl maltol-resistant aluminum plastic cooking structure, and has a good application prospect and market potential.

The application provides a preparation method of high-quality magnesium oxide and belongs to the technical field of magnesium metal oxide synthesis. The application uses magnesium hydroxide waste produced in an ethyl maltol process as raw material, and obtains magnesium oxide through sodium hypochlorite oxidation, twice water washing and calcination. The obtained magnesium oxide has high purity and high activity. The process flow of the application is short, the calcination temperature is low, the side reaction is less, the subsequent equipment investment is less, the price of sodium hypochlorite is relatively low, the cost is saved, new impurities are not introduced, and the application has good industrial application value.

The invention belongs to the technical field of neutralization reaction equipment, and particularly relates to an ethyl maltol neutralization reaction system and method. The system comprises a neutralization kettle, a liquid alkali tank, a neutralization circulating pump, a circulating liquid inlet and a feed port, the feed port is formed in the top of the neutralization kettle, and hydrolysate is added into the neutralization kettle through the feed port; the kettle body of the neutralization kettle is provided with a circulating liquid inlet, and the circulating liquid inlet is lower than the liquid level of the neutralization kettle; a discharge hole is formed in the bottom of the neutralization kettle and is connected with a circulating liquid inlet through a neutralization circulating pump; the liquid caustic soda tank is connected with an inlet of the neutralization circulating pump. The invention avoids direct contact between the liquid caustic soda and the enamel kettle wall of the neutralization kettle, reduces the equipment loss, prolongs the service life of the neutralization kettle and the stirring shaft, prolongs the service life of the equipment, and saves the cost.

The invention relates to the technical field of development of novel food sources, in particular to a vegetable protein solid beverage and a preparation method thereof. The vegetable protein solid beverage consists of the following raw materials in percentage by mass: 50-70 parts of soybean protein isolate, 10-20 parts of isomaltooligosaccharide, 5-10 parts of red bean powder, 5-10 parts of black bean powder, 5-10 parts of corn flour, 5-10 parts of oat flour, 3-8 parts of soybean peptide powder, 2-5 parts of xylooligosaccharide, 2-5 parts of radix polygonati officinalis powder, 2-5 parts of skim milk powder, 1-3 parts of hericium erinaceus powder, 1-3 parts of inulin and 0.5-2 parts of calcium carbonate. The feed additive comprises the following components in parts by weight: 0.1-0.5 part of ferric pyrophosphate, 0.01-0.05 part of beta-carotene and 0.01-0.05 part of ethyl maltol The invention focuses on vegetable protein compounding optimization and precise preparation, selects soybean protein isolate and a plurality of medicinal and edible plant raw materials, and combines scientific proportioning and fine process, so as to break through the limitation of traditional products, develop the vegetable protein solid beverage which is comprehensive in nutrition, fine and smooth in taste, good in stability and suitable for special crowds, and fill the blank of the market subdivision field.

The present application provides a durian-flavored cigarette flavor and a preparation method and application thereof. The preparation raw material of the cigarette flavor includes durian flavor, clove oil and ethyl maltol. The durian-flavored cigarette flavor provided by the present application can make the cigarette user feel durian fragrance when smoking, and the fragrance is delicate, sweet, comfortable and well-coordinated, and the fragrance quality is improved.

The invention belongs to the technical field of chemical production, and particularly relates to a maltol chlorination neutralization reaction method and application. Comprising the following steps: putting 2m < 3 > of materials in a chlorination hydrolysis kettle into a neutralization kettle, stirring at 80r / min, and cooling to 60 DEG C; adding 1.6 m < 3 > of trichloromethane according to the ratio of the neutralization solution to the trichloromethane being 1: 0.8; introducing ammonia to adjust the pH value to 2.5-3.5, and standing for layering for 10 minutes; preheating the heavy phase to 120 DEG C, feeding the heavy phase into a sublimation kettle (vacuum is-0.065 to-0.096 MPa, and kettle temperature is less than 220 DEG C), sublimating, and freezing and centrifuging to obtain a maltol crude product; and freezing and centrifuging the light phase to obtain ammonium chloride salt. The method provided by the invention has the advantages of fast reaction, high yield, reduction of sewage amount and treatment cost, and improvement of device safety, and is suitable for ethyl maltol production.

The invention discloses an original-taste honey ice cream and a preparation process thereof. The honey milk powder comprises the following raw materials in parts by weight: 8-15 parts of honey, 8-12 parts of milk powder, 5-10 parts of sugar, 0-5 parts of non-dairy creamer, 0.05-0.2 part of a stabilizer, 0.01-0.1 part of edible essence and 60-85 parts of water. The sugar is selected from one or more of powdered sugar, glucose and white granulated sugar. The food additive is selected from one or more of vanillin, ethyl maltol and molasses element, and the total addition amount of the food additive is 0.01-0.1 part. According to the original-taste honey ice cream and the preparation process thereof disclosed by the embodiment of the invention, a uniform and fine ice crystal structure can be formed in the prepared original-taste honey ice cream by optimizing formula components and adopting a synergistic process of combining ultrasonic induced nucleation, high-pressure assisted congelation and ultralow-temperature instantaneous hardening, and the average diameter is not greater than 20 microns. The fundamental improvement of the microstructure directly brings about the significant improvement of the taste of the product, effectively eliminates the ice residue feeling, and makes the texture finer, smoother and more dense.

[Problem] The purpose of the present disclosure is to provide a cleaning agent composition that has an aroma tone similar to that of a floral fragrance compound containing linalool and ethyl maltol, and that can suppress discoloration and metal dissolution occurring over time. [Solution] A cleaning agent composition according to the present disclosure is characterized by containing a floral fragrance compound containing linalool and 2,3-dihydrofarnesal, and a quaternary ammonium salt. [Selected figure] None

To provide a detergent composition that exhibits a fragrance similar to that of a floral blended fragrance containing linalool and ethyl maltol, while suppressing time-dependent discoloration and metal dissolution.SOLUTION: The detergent composition of the present disclosure comprises a floral blended fragrance containing linalool and 2,3-dihydrofarnesal, and a quaternary ammonium salt.SELECTED DRAWING: None

The application discloses a method for purifying ethyl maltol, and particularly relates to the technical field of ethyl maltol production. The method comprises the following steps: firstly, adding ethyl maltol crude product and a small amount of deionized water into a distillation kettle, and performing water vapor distillation under reduced pressure to remove a small amount of low-boiling impurities with irritating odor, so as to obtain ethyl maltol crude product with low-boiling impurities removed; secondly, performing reduced pressure rectification or distillation on the ethyl maltol crude product with low-boiling impurities removed under nitrogen protection until normal pressure, collecting part of the front fraction, and then distilling the ethyl maltol out of the kettle to obtain ethyl maltol crystalline crude product; finally, dissolving the ethyl maltol crystalline crude product in a mixed solution by heating, and obtaining ethyl maltol product through crystallization by cooling, filtration and drying. The front fraction collected after the reduced pressure rectification or distillation can be continuously used as ethyl maltol crude product. The method provided by the application can purify ethyl maltol through water vapor distillation under reduced pressure, reduced pressure rectification / distillation and crystallization, and ethyl maltol product with a content of greater than 99.9% can be obtained.

The application provides a method and system for continuously purifying neutralized wastewater generated in an ethyl maltol production process and application thereof, and belongs to the technical field of chemical production. The method comprises the following steps: (1) pretreatment: flash evaporation of the neutralized wastewater, adjustment of pH value by liquid alkali, and obtaining pretreated neutralized wastewater; (2) mixing and extraction: pumping the pretreated neutralized wastewater and dichloromethane into a mixer for extraction; (3) post-treatment: after extraction, the heavy phase enters a heavy phase collection tank, distillation is performed, dichloromethane is distilled out for recycling, the remaining residue containing ethyl maltol enters a sublimation kettle to sublimate ethyl maltol semi-finished products, and the light phase is sent to a wastewater treatment system for wastewater treatment after secondary flash evaporation in a flash evaporation kettle. The method can improve the ethyl maltol yield, reduce the content of organic matter in the wastewater, reduce the wastewater treatment cost, and achieve the effects of cost reduction, energy saving and efficiency improvement.

The compound fungal polysaccharide beverage is prepared from the following components in parts by weight: 70 to 80 parts of 831 strain polysaccharide extracting solution, 10 to 20 parts of starch compound polysaccharide, 4 to 6 parts of xylitol, 0.025 to 0.05 part of citric acid, 0.05 to 0.08 part of trehalose, 0.15 to 0.25 part of potassium sorbate, 0.15 to 0.25 part of sodium carboxymethyl cellulose and 0.2 to 0.4 part of ethyl maltol. The invention relates to a composite fungal polysaccharide beverage and a production process thereof. The obtained composite fungal polysaccharide beverage is good in oxidation resistance, excellent in nutritional value, clear and transparent in appearance, fine and smooth in taste and rich in flavor.

This invention relates to the field of edible fungus preservation research, specifically to a composite preservation film containing ethyl maltol and its preparation method. The purpose of this invention is to produce a traditional Chinese medicine composite preservation film containing ethyl maltol with CMC-Na as a carrier. This composite preservation film, due to the presence of ethyl maltol, which significantly inhibits mold growth, combined with the antibacterial effect of *Trametes versicolor* polysaccharide, provides significant mold prevention while preserving freshness. The traditional Chinese medicine composite preservation film obtained by this invention is uniform, aesthetically pleasing, and breathable, with a thickness of only 0.1-0.2 mm. Using it to preserve *Pleurotus ostreatus* at room temperature extends the preservation time to more than 9 days. It is simple and convenient, with no direct contact between chemical reagents or other liquids and the surface of the edible fungus, and it can be reused.

The invention provides cranberry honey ice cream and a preparation method thereof, and the cranberry honey ice cream is prepared from the following raw materials based on 100 jin of finished products: 8 jin of powdered sugar, 2.5 jin of non-dairy creamer, 12 jin of honey, 65 g of a stabilizer, 15 g of a composite additive, 3 g of ethyl maltol, 3.5 g of vanillin, 15 g of molasses element, 80 jin of water, 50 g of essence, a proper amount of carmine, 3 jin of cranberry freeze-dried powder, 5 jin of natural cranberry juice and 2 g of sodium ascorbate. The stabilizer is formed by compounding xanthan gum and guar gum according to the mass ratio of 2: 1; the composite additive is prepared by compounding monoglyceride and polyglycerol fatty acid ester according to a mass ratio of 3: 1; the Changbai mountain linden honey, the cranberry freeze-dried powder and the natural cranberry juice are fused and matched with the high-purity sodium ascorbate, so that the nutritional structure is enriched, and functional components such as honey active enzyme and cranberry anthocyanin are effectively reserved; a compounding system of xanthan gum and guar gum and a compounding system of monoglyceride and polyglycerol fatty acid ester are adopted, so that the stability of a raw material system is remarkably improved.

The application relates to a compound soybean concentrated protein, which comprises the following components: 50-72 parts of soybean protein isolate, 4-13 parts of soybean dietary fiber, 20-25 parts of soybean powder, 0.5-0.8 parts of ethyl maltol, 21-27 parts of water-soluble coating taste-improving particles, and 2-3 parts of an emulsifier, wherein the water-soluble coating taste-improving particles comprise a coating wall mixture and a core mixture, and the mass ratio of the coating wall mixture to the core mixture is 5:1. The beneficial effects are as follows: compared with a product made of traditional compound concentrated protein, the product has significant improvement in elasticity and hardness, the mixing time with sausage meat is shortened, the mixing production efficiency is improved, the product has the advantages of being delicate and glossy, not sticking to sausage casing, lubricated taste, high hardness, good elasticity, no water and oil seepage phenomenon, high yield, good water and oil retention effect, and the like, the edible spices are stored in a closed manner, and are mixed into the sausage at last during mixing and stirring, the sausage has more sufficient fragrance, the yield is improved, and the taste of the product is improved.

The invention belongs to the field of ethyl maltol preparation, and particularly relates to a preparation method of scorch-aroma type ethyl maltol, a product and application of the scorch-aroma type ethyl maltol. The preparation method comprises the following steps: mixing an ethyl maltol raw material with an ethanol water solution containing MCP, heating and stirring until the ethyl maltol raw material is completely dissolved to form a uniform solution; cooling the obtained solution, adding vitamin E as a crystal form regulator, and controlling the cooling rate for crystallization; after crystallization is completed, solid-liquid separation is carried out, and a solid product is dried to obtain scorch aroma type ethyl maltol; the separated mother liquor can be recycled for the next batch of production. According to the preparation method, the aroma durability, the purity and the color of the product are remarkably improved, meanwhile, the solvent consumption and the production cost are reduced, wastewater pollution is effectively reduced, and the environment-friendly requirement is completely met.

The invention discloses sweet plum essence and a preparation method thereof. The sweet plum essence is prepared from the following components in parts by mass: 0.01 to 0.05 part of eugenol, 0.02 to 0.10 part of alpha damascenone, 0.05 to 0.20 part of beta damascenone, 0.20 to 1.00 part of guaiacol, 0.20 to 1.00 part of myricetin, 0.30 to 1.50 part of ethyl maltol, 5 to 20 parts of dark plum tincture, 5 to 20 parts of jujube tincture and 50 to 90 parts of propylene glycol. The preparation method comprises the following steps: carrying out clarification pretreatment on dark plum tincture and jujube tincture, dissolving ethyl maltol, eugenol, guaiacol, alpha-damascenone and beta-damascenone in propylene glycol at 35-45 DEG C, cooling to not higher than 30 DEG C, adding myricetin, uniformly mixing, adding a clarified tincture, curing for 12-72 hours, and carrying out 0.22-0.45 mu m microfiltration to obtain a finished product. The obtained essence is clear and stable, good in batch consistency, harmonious in sweet plum style level and lasting in aftertaste, and is suitable for aroma enhancement of foods or beverages.

The invention relates to the technical field of fish phagostimulants, and discloses an emulsified milk-fishy phagostimulant and a preparation method thereof. Comprising the following raw materials: fresh chicken liver, fructose, sodium bicarbonate, table salt, chicken oil, ethyl maltol, vanillin, capric acid, dodecanoic acid, myristic acid, gamma-nonanolactone, delta-decalactone, gamma-octyl lactone, delta-dodecalactone, milk lactone, 3-hydroxy-2-butanone, an emulsifier and a cosolvent. Chicken livers and milk-flavor components are gradually added through a Maillard reaction, and the crucian carp phagostimulant with natural viscera fragrance and milk flavor is prepared. Compared with a control group, the feed attractant has the advantages that the feed attractant rate is increased by 79%, the feed attractant rate is increased by 15% compared with a single chicken liver Maillard reaction group, the feed coefficient is low, and the advanced level of white crucian carp culture is achieved. Great popularization and utilization values are realized.

This application relates to an ethyl maltol hapten, a complete antigen, and their applications. The ethyl maltol hapten prepared by this invention fully retains the negatively charged hydroxyl group on the pyran ring of ethyl maltol, and introduces a linear arm with an active group from the oxygen atom of the pyran ring, completely exposing the structural features of ethyl maltol and improving the immunogenicity of the antigen. The further prepared ethyl maltol complete antigen and monoclonal antibody exhibit high sensitivity for ELISA detection, with an IC50 rating of [missing information]. 50 The value is 4.5 μg / L; ethyl maltol complete antigen and monoclonal antibody are used in colloidal gold immunochromatography, which can quickly and conveniently detect ethyl maltol. The colloidal gold immunochromatographic test strip prepared in this invention has a detection sensitivity of 1 µg / L for ethyl maltol.

The application relates to the technical field of edible essence. The application discloses a yogurt essence and a preparation method thereof. The raw material composition of the yogurt essence comprises ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2,3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thio butyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, p-cymene, 4-terpinenol, nerol, citral, geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, rosemary extract and bitter gourd extract. The yogurt essence prepared by the application has a flavor closer to real yogurt, good thermal stability and good flavor persistence.

The invention discloses a formula of honey-modulated blueberry ice cream and a preparation method of the honey-modulated blueberry ice cream, and relates to the technical field of food processing. Comprising the following raw materials in parts by weight: 7.5 to 9.5 parts of milk powder, 7 to 9 parts of powdered sugar, 2 to 3 parts of non-dairy creamer, 10 to 14 parts of honey, 5 to 15 parts of blueberry raw materials, 0.05 to 0.08 part of a stabilizer, 0.01 to 0.02 part of an additive, 0.002 to 0.004 part of ethyl maltol, 0.003 to 0.004 part of vanillin, 0.01 to 0.02 part of molasses element, 75 to 85 parts of water, 0.04 to 0.06 part of essence and 0.005 to 0.02 part of anthocyanin powder. The types of natural mature honey and blueberry raw materials are limited, the dosage range of 10-14 parts of honey and 5-15 parts (preferably 8-12 parts) of blueberry raw materials is defined, it is ensured that the flavor ratio of the two core raw materials is balanced, meanwhile, the proper homogenizing temperature of 55-65 DEG C and the pressure homogenizing technology of 15-20 MPa are matched, and the mixing and stirring duration of 10-20 min is combined, so that the blueberry honey is obtained. And the problem that the flavor of one raw material covers the flavor of the other raw material or the flavor of the other raw material is incompatible with the flavor of the honey and the flavor of the blueberries to generate a feeling of violation is avoided from the source.

This invention relates to the field of food processing, specifically to a deodorizing liquid for fresh beef tripe, its preparation method, and the deodorizing process. The deodorizing liquid comprises the following raw materials: 15-25% onion and garlic paste, 30-50% plant extract, 2-5% tea polyphenols, 0.1-0.5% caramel-flavored ethyl maltol, 0.05-0.1% low-temperature compound enzyme, 0.01-0.05% flavor protease, and the balance being water. The plant extract is a mixture of perilla, mint, and lemon. The total mass percentage of natural raw materials—onion, garlic, perilla, mint, lemon, and tea polyphenols—exceeds 70%, and the only artificial additives are caramel-flavored ethyl maltol (<0.5%) and low-temperature enzyme (<0.15%), making it green and environmentally friendly.

The invention belongs to the technical field of chemical production, and particularly relates to an ethyl maltol sublimation semi-finished product impurity removal and purification process and application. The process comprises the following specific steps: putting an ethyl maltol sublimation semi-finished product into a reconsolidation kettle, adding pure water, heating to dissolve the ethyl maltol sublimation semi-finished product, and preliminarily separating impurities and chloroform; pumping the aqueous solution into a water cooling kettle for cooling, adding diethyl ether to form a diethyl ether-chloroform mixed solution, stopping stirring, standing, and layering according to specific gravity difference; feeding a lower-layer semi-finished product material and a mother solution into a freezing kettle for secondary cooling, centrifuging, feeding into an alcohol crystallization section, feeding an upper-layer mixed solution into a recovery distillation kettle for distillation, and recovering diethyl ether for recycling. According to the process, through the synergistic effect of dissolving, cooling, solvent extraction layering and solvent recovery, impurities and chloroform are effectively removed, the purity of the ethyl maltol product is improved, the production cost is reduced through the diethyl ether recycling design, and the process has good industrial application value.

The invention discloses a method for simultaneously determining seven spices and essences in rice, which adopts a liquid chromatography-tandem mass spectrometry method, and comprises the following steps: 1) mixing a rice sample with an extracting agent, carrying out vortex, ultrasonic extraction and low-temperature high-speed centrifugation, passing the supernatant through a 0.2 mu m wwPTFE (polytetrafluoroethylene) microfiltration membrane, and loading the supernatant into a machine for determination, the extracting agent is a mixture of water and 0.1% formic acid methanol in a volume ratio of 3: 7; (2) separating by using a Bipheyl chromatographic column under the chromatographic condition, and carrying out gradient elution by using 0.1% formic acid water and 0.1% formic acid methanol as mobile phases; the mass spectrometry is detected in a positive ion scanning multi-reaction monitoring mode, and is quantified by an external standard method. According to the method, seven spices such as 2-acetylpyrazine, 2-acetylpyridine, ethyl maltol, vanillin, methyl vanillin, ethyl vanillin and coumarin which may be maliciously added in the rice can be simultaneously determined, and the seven spices are simultaneously determined by adopting the same detection means, so that the cost is saved, the efficiency is improved, and the method is suitable for large-scale popularization and application. The method has high separation degree and good accuracy and precision.

The invention relates to the technical field of tobacco flavors and fragrances, in particular to frankincense-style tobacco flavors and application of the frankincense-style tobacco flavors in cigarette perfuming. The tobacco essence comprises the following components in parts by mass: 0.1-25 parts of a main aroma component, wherein the main aroma component comprises a frankincense extract and frankincense essential oil; 2.01-37.2 parts of a head incense component, wherein the head incense component is prepared from acetic acid, ethyl butyrate, ethyl hexanoate, ethyl heptanoate, ethyl caprylate, ethyl caprate, gamma-heptanolactone, gamma-octanolactone, delta-octanolactone, gamma-nonanolactone, delta-decalactone, gamma-undecalactone, heliotropin, furfural, caprylic aldehyde, capric aldehyde, vanillin, ethyl vanillin, maltol and ethyl maltol; 2-20 parts of a modification component, wherein the modification component comprises a lactic acid propylene glycol reaction mixture; and 40-80 parts of a solvent. The tobacco essence perfume is applied to tobacco products, can endow frankincense fragrance, increase sweet fragrance, cover offensive odor and reduce irritation.

The utility model discloses an ethyl maltol mother liquor continuous extraction device which comprises a mother liquor tank, an outlet of the mother liquor tank is connected with a continuous extraction machine through a first conveying assembly, the continuous extraction machine is connected with a waste discharge assembly, and an inlet of the continuous extraction machine is connected with an extraction agent tank through a second conveying assembly. The extraction agent tank is connected with a vacuum assembly, and an outlet of the continuous extraction machine is connected with a first pipeline. According to the utility model, a process of matching equipment such as the continuous extraction machine and the low-temperature evaporator is adopted, so that the problems that the extraction effect of a traditional extraction tower is difficult to control and an extraction kettle cannot realize continuous production are solved, the automatic continuous extraction operation of the ethyl maltol mother liquor at normal temperature is realized, and the production efficiency is greatly improved.

The present invention relates to active substance combinations consisting of one or more alkylamidothiazoles and ethyl maltol.

The application relates to the technical field of edible essence. The application discloses a guava essence and a preparation method thereof. Raw material composition of the guava essence comprises the following components: ethyl maltol, methyl cinnamate, trans-2-hexenal, ethyl dihydro mairetin, benzaldehyde, phenethyl alcohol, propyl decanolactone, eugenol, peach aldehyde, propionic syriac wood ester, methyl benzoate, hexyl acetate, hexanal propylene glycol acetal, secondary octanol, acetic leaf alcohol ester, syriac wood acetate, butyric acid leaf alcohol ester, phenethyl acetate, lauryl acetate, ethyl acetate, ethyl butyrate, trans-2-hexenal propylene glycol acetal, benzaldehyde propylene glycol acetal, thiomenthone, propylene glycol, antioxidant, and soybean phospholipid. The prepared guava essence not only has natural guava flavor, but also can improve the taste of products, has high thermal stability, and has a long shelf life.

The invention belongs to the technical field of fruit juice processing, and discloses a Hami melon fruit juice formula, which is composed of the following components by weight: 10 kg of Wallace melon pulp, 40-50 kg of Hami melon, 0.2-0.4 kg of citric acid, 0.3-0.5 kg of a composite stabilizer, 0.008-0.012 kg of ethyl maltol, 0.05-0.1 kg of a glucose oxidase extract, 0.04-0.06 kg of sodium ascorbate, and 30-40 kg of purified water. According to the product, high-sugar-content and strong-flavor Wallace melons in Hetao region of Inner Mongolia and other Hami melons are combined as raw materials, so that the product is remarkable in characteristic and irreplaceable; pasteurization and secondary sterilization are combined with acidity adjustment to realize the shelf life of more than 6 months at normal temperature; pectin, CMC and xanthan gum are compounded with a stabilizer to cooperate with a homogenizing process to solve the problem of layering and precipitation of the juice, and the stability is excellent; the processes of glucose oxidase deoxidation, sodium ascorbate antioxidation, vacuum degassing, accurate ethyl maltol addition and the like are applied, so that the flavor and color of the product are well reserved, and the flavor purity is higher than that of the existing product.

The invention discloses a preparation method and application of low-bacteria traditional tapioca balls, and belongs to the technical field of starch product processing. The fresh-keeping formula of the tapioca pearls disclosed by the invention contains sodium lactate, sodium diacetate and ethyl maltol, and can effectively solve the problem that the tapioca pearls are rotten due to microbial growth in the storage process, and prolong the shelf life and shelf life of the tapioca pearls.