50 results about "Food sweet" patented technology

The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

The invention aims to provide a preparation process of Qishan diced meat sour and spicy fast-food sweet potato noodles, which is used for preparing fast-food sweet potato noodles with local flavor. The Qishan diced meat sour and spicy fast-food sweet potato noodles are characterized by containing the following components in parts by weight: 65+/-5 parts of sweet potato full-powder noodle blocks, 12+/-2 parts of diced meat seasoning packet, 10+/-2 parts of seasoning powder packet, 5+/-1 parts of vegetable packet, 8+/-2 parts of hot pepper packet and 10+/-2 parts of vinegar packet. The Qishan diced meat sour and spicy fast-food sweet potato noodles are prepared through full powder of sweet potato and keeps nutrient components of sweet potato; meanwhile, combined with the seasoning packet with the flavor of Qishan local snacks, the Qishan diced meat sour and spicy fast-food sweet potato noodles become a fast food with special flavor. When being eaten, the noodles are only mixed with boiled water. Because of not being fried, the fast food is more nutritious than the traditional fried instant noodles.

The invention discloses an assoeted sweet potato agar-agar jelly and a preparation method thereof. The assoeted sweet potato agar-agar jelly is mainly characterized in that an agar-agar jelly body (1) of the assoeted sweet potato agar-agar jelly contains one or more than one food and/or subsidiary foodstuff (2), and the blocky or sheet or bar-shaped agar-agar jelly body (1) is sterilized and packaged in a packing bag (3). The preparation method of the assoeted sweet potato agar-agar jelly takes sweet potato starch as a main material, and is mainly characterized in that the sweet potato starch is performed according to eight steps: stirring, heating, adding of auxiliary material food and/or the subsidiary foodstuff, plate loading, steaming, cooling, cutting, and packing. The assoeted sweet potato agar-agar jelly has the characteristics of good taste, high edible value, good sanitary conditions, convenient storage and transportation, long quality guarantee period and so on. The preparation method of the assoeted sweet potato agar-agar jelly has the characteristics of reasonable and advanced process, high production efficiency, capability of ensuring the quality of a finished product of the assoeted sweet potato agar-agar jelly and so on. The invention develops a novel finished product and provides a novel preparation method for a traditional food sweet potato agar-agar jelly in our country.

A frozen confection is provided comprising (by weight of the confection) from 5 to 15 wt % of a sweetener selected from the group consisting of sugar alcohols, sucrose, fructose, and mixtures thereof; from 2 to 12 wt % non-digestible, non-starch complex saccharides; less than 2 wt % starch or starch derivatives; and less than 3 wt % lactose. A process for making such a frozen confection is also provided.

The present disclosure provides frozen confectionary products comprising a base frozen confection, wherein the base frozen confection comprises i) a vegetable or vegetable derivative component and ii) one or more sweetening agents. The frozen confectionary products provided in the present disclosure may optionally comprise an oil, an emulsifier, a stabilizer, a salt, and water.

The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, lower sugar content, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction can be accomplished within certain embodiments of this invention. Specific ratios of ingredients within our compositions create a taste, texture, mouth feel, and rich and creamy true Dulce de Leche confection without the negative health ramifications of high milk fat content and sugar content characteristic of traditional Dulce de Leche products. Additionally, the method for preparing these Dulce de Leche confection products and flavored milk are covered.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

The invention discloses medicinal porridge containing mung bean and tremella fuciformis. The medicinal porridge is prepared from 80%-90% of mung bean and tremella fuciformis, 2%-5% of fructus lycii, 3%-5% of semen nelumbinis, 2%-5% of semen sesami nigrum, 3-5% of fructus momordicae concentrated liquor. The medicinal porridge is delicious and sweet to eat and rich in nutrition. By substitution of white granulated sugar with fructus momordicae, the medicinal porridge is healthy, low in calorie and suitable for everyone, and even patients forbidden to eat sweets can eat the medicinal porridge.

A frozen confection product that has a relaxatory effect when consumed is provided, the product comprising a frozen composition and a chocolate composition or a chocolate analogue composition which comprises non-fat cocoa solids. The product comprises at least 0.01 wt % γ-aminobutyric acid (GABA) and at most 0.05 wt % theobromine.

The invention discloses a making method of breakfast snack brewed corn. The making method specifically comprises the following steps of steaming/cooking corn, performing bundling and quick-freezing, taking cores from the corn, adding raisin, Chinese wolfberry fruits and black beans to hollow corn to obtain fillings, performing heating, taking out the heated fillings, and slightly cooling the fillings for eating. The making method disclosed by the invention is convenient and swift, and waste is not generated; waste utilization can be realized; corn husks are directly used for bundling, so that the corn husks are purely natural, non-toxic and harmless and have certain nutrition; fine cotton ropes are used for bundling corn segments, so that the corn segments cannot deform in the processing course, and the corn segments are guaranteed to have beautiful appearance before being used; the raisin, dried sweet potatoes and the Chinese wolfberry fruits are sweet foods, and substances of sugar, oil, salt and the like do not need to be additionally added, so that the breakfast snack brewed corn is free from preservatives, can be eaten when being made, and is safe and reliable; the fillings are red, yellow, purple, white, black and the like in color, so that the nutrition is comprehensive; and after the brewed corn is made into products, the brewed corn is convenient to carry and good in mouth feel, and batch production can be realized.

The invention relates to a sweetness enhancer applied to siraitia grosvenorii sugar. The sweetness enhancer comprises the following raw materials: a synsepalum dulcificum extract, a surfactant, an electrolyte, an acidifying agent, a dispersing agent and modified starch. When in use, the sweetness enhancer and the siraitia grosvenorii sugar are uniformly mixed according to a certain proportion, the sweetness of the siraitia grosvenorii sugar added with a small amount of the sweetness enhancer is improved by more than 10%, the sweetness lasting time is prolonged by more than 15%, and the minimum threshold value of the sweetness is reduced by more than 9%, so the effect of enhancing the sweetness of the siraitia grosvenorii sugar is achieved, the use amount of the momordica grosvenori sugar with unit sweetness is reduced, the sweet addiction psychology of people is met, the love of sweet taste of sugar eaters is reduced, and the enthusiasm of various high-calorie desserts is promoted to be reduced, so the daily preference and intake of the desserts are fundamentally reduced, and the habit of culturing low-sugar healthy diet is promoted.

The invention discloses a glutinous rice glue pudding and a preparation method thereof, and relates to the technical field of food processing. The glutinous rice glue pudding is prepared from the following raw materials in parts by weight: 400-800 parts of glutinous rice flour, 300-800 parts of rice flour, 500-1000 parts of water, 400-800 parts of soybeans, 400-800 parts of sugar and 100-500 parts of sesames. The glutinous rice glue pudding is prepared from natural food materials such as the glutinous rice flour, the rice flour, the water, the soybeans, the sugar and the sesames, no food additive is added in the preparation process, the food safety is guaranteed, and people are healthier when eating the glutinous rice glue pudding. When the glutinous rice glue pudding is eaten, the glutinous rice glue pudding is cooked thoroughly, then the cooked glutinous rice glue pudding is matched with glue pudding ingredient powder for eating, the glutinous rice glue pudding is sweet in mouth and novel in eating mode, the processing and consumption space of the glutinous rice glue pudding is expanded, the food variety of people is enriched, and the market popularization prospect is wide.

The invention discloses sweet tea suitable for diabetics to drink. The sweet tea is prepared by the following steps: S1, taking siraitia grosvenorii seeds, and punching a plurality of blind holes in the siraitia grosvenorii seeds by using a first punching needle; and S2, taking a second punching needle, wherein the diameter of the second punching needle is smaller than that of the first punching needle, an air hole is formed in the side portion of the second punching needle, an elastic film bag is arranged on the side portion of the second punching needle in a sleeved mode, the second punchingneedle is soaked in slow-release gel containing gingerol first and then inserted into the blind holes of fructus momordicae seeds, ventilation is performed, gas are exhausted from the air hole, the volume of the film bag is enlarged to be attached to the edges of the blind holes, and ventilation is stopped, and then the second punching needle and the film bag are taken out. The sweet tea preparedby the method disclosed by the invention can meet the requirements of diabetics for eating desserts, and also can help to control blood sugar to a certain extent.

The subject matter discloses a sweet aerated edible product comprising a fiber composition comprising at least 40 percent by weight of fibers made of a Polysaccharide molecule, said aerated sweet edible product is manufactured using a process comprising heating the fiber composition to a melting state, rotating the melted fiber composition at high speed, generating strands from the melted fiber composition and outputting the strands. The subject matter also discloses a sweet aerated edible product comprising a fiber composition comprising non-sweet fibers with a sweetening agent.