610 results about "Foods beverages" patented technology

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglycosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transferred to the fructose-terminated oligosaccharides. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.

The invention relates to unique compositions containing enriched and purified natural crocin and/or crocetin for prevention and/or treatment of cancers and other conditions and diseases. Compositions comprise mainly enriched or purified natural crocin or crocetin or combination of both and possible other active phytochemicals. A composition is used as functional food, drink, dietary supplement, or therapeutic dosage to a human orally or through other appropriate way (parenteral, percutaneous, rectal, mucosal, intranasal or topical administration). A method of natural crocin and crocetin enriching and purification is revealed.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

The invention relates to hydrogen-rich water and a preparation method thereof, and belongs to the field of food beverages. The hydrogen-rich water is prepared by the following steps: firstly introducing nitrogen into a closed pressure vessel, emptying the nitrogen, introducing hydrogen to 0.1-4 MPa, stirring for 10-30 minutes with the pressure being maintained at 0.1-4 MPa. After the hydrogen-rich water is filled, the hydrogen content within a shelf life of 12 months is 1.35-1.65 ppm; the redox potential is between -400 and -600 mV; and the elimination activity of active oxygen peroxide SOSA index is 7.0-9.0 units. The invention solves the problems that hydrogen is dissolved in water and does not precipitate; the prepared bottle-packed hydrogen-rich water finished product can be stored for a long time, is convenient for transportation and sale, can be drunk immediately when a bottle is opened; the preparation and filling methods of the hydrogen-rich water are simple and practical, do not consume a lot of equipment and energy, and has low cost.

The invention relates to unique compositions containing enriched and purified natural crocin and/or crocetin for prevention and/or treatment of cancers and other conditions and diseases. Compositions comprise mainly enriched or purified natural crocin or crocetin or combination of both and possible other active phytochemicals. A composition is used as functional food, drink, dietary supplement, or therapeutic dosage to a human orally or through other appropriate way (parenteral, percutaneous, rectal, mucosal, intranasal or topical administration). A method of natural crocin and crocetin enriching and purification is revealed.

The invention provides a method for improving an intestinal colony structure and an application in the preparation of medicines, nourishment, health products, foods and beverages used for adjusting the intestinal colony. A high-flux sequence test technology and a multivariate statistical method are employed to find the intestinal colony groups which are closely related with host metabolism. According to the invention, berberine is taken as a sample to establish a novel method for improving the intestinal colony structure, the method comprises the steps of selectively increasing a part of bacteria, such as short chain aliphatic acid producing bacteria and the like, and simultaneously inhibiting a part of strain, such as bacteria capable of producing endotoxin and the like, thereby the disorders of metabolism or an immunization system due to enhancement of system inflammatory diseases induced by improper diet, obesity, insulin resistance and the like can be prevented or treated. The invention also provides a method for screening medicines, compounds and foods having the analogous effects, and a composition for improving the intestinal colony structure. The application of the method can be used for exploiting the medicines, nourishment, health products, foods, beverages and the like which take the intestinal colony as a target.

The invention discloses a preparation method of a mushroom ferment beverage with effect of improving immunity, and belongs to the technical field of food beverages. According to the method disclosed by the invention, mushrooms and/or medicinal plants, fruit and ginseng are adopted as raw materials. The method comprises the following steps: slicing, chopping or crushing the raw materials; uniformly mixing the sliced, chopped or crushed raw materials so as to obtain a mixture; after adding sugar in the mixture, fermenting the mixture in ferment microorganisms; adding sugar when the sugar content is lowered; continuing fermentation so as to obtain the mushroom ferment beverage. According to the method disclosed by the invention, ferment bacteria can regulate intestinal flora and generate SOD (superoxide dismutase), so that the raw materials can be successfully fermented; the prepared ferment beverage contains protease, lipase, SOD, pectinase, lucid ganoderma, cauliflower fungus, pleurotus eryngii polysaccharide, rare ginsenoside, Rb2, C-K and the like. According to the method disclosed by the invention, the fermentation liquor and mycelium of the mushrooms can be directly used for fermentation; compared with sporophore, the raw materials are easier to obtain, and the method has the advantages of being short in fermentation cycle, easy in formula, simple in fermentation process, and the like.

The invention belongs to the technical field of food and drink, and in particular relates to a yam coarse grain drink, wherein every 1000 parts by weight of the drink contains the following raw materials according to weight ratio: 10-50 parts of yam, 20-100 parts of coarse grain, 3-25 parts of nut, 2-8 parts of radix puerariae, 2-10 parts of banana, 2-8 parts of apple, 1-5 parts of honey, 2-6 parts of stabilizing agent, 0-71 parts of sweetener and the balance of water. The drink is full of nutriments, has a good mouthfeel, and is rich in protein, unsaturated fatty acid, vitamine, mineral substance, a sugar which can make energy and other nutrient substances; therefore, the requirements of people on fast breakfast are exactly satisfied, and the yam coarse grain drink is particularly suitable for substituting breakfast drinks.

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and/or quinoa powder and/or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g/100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

The invention discloses a grapefruit vinegar, a preparation method thereof and a production method of beverage thereof, and belongs to the technical field of fermenting food processing. The method comprises the following steps: by using S.cerevisiae HY16 CGMCC No.3450 as the strain and grapefruit juice as the raw material, carrying out alcoholic fermentation to prepare the grapefruit wine; fermenting the grapefruit wine into the grapefruit vinegar by using the acetic acid bacterial strain; and sealing, ageing, filtering, filling and sterilizing to obtain the grapefruit vinegar beverage. The invention adopts the self-bred new strain and new process, thereby increasing the fermentation rate, shortening the production cycle and obviously enhancing the quality of the fruit vinegar product; and the invention provides an effective way for the development and utilization of grapefruit resources. The invention can be popularized in the industries of fermentation and food beverages.

The invention relates to a functional health care beverage and a preparation method and an application thereof, belonging to the technical field of health care beverages. The functional health care beverage is characterized in that the beverage comprises the following substances: 20-50% of Hibiscus manihot tender fruit, 5-20% of Chinese wolfberry fruit, 10-20% of Chinese yam, 5-10% of honey and the balance of purified water. The beverage provided by the invention has sufficient nutrition and high value of health care, contains a large amount of flavones, polysaccharides, chlorogenic acid, trace elements, amino acids and other functional factors, and belongs to pure natural green food beverages. Except for strong nutritional and health promotion effects, the beverage also has auxiliary therapeutic effects of resisting fatigue, enhancing endurance and immunity, nourishing and protecting liver, tonifying kidney, strengthening yang, resisting aging, scavenging free radicals, lowering blood pressure, reducing blood glucose, promoting digestion, strengthening stomach, moisturizing intestine and caring skin after long-term drinking.

The invention discloses a pure natural sweet-sour plum juice belonging to the food beverage range and its preparing method. The pure natural sweet-sour plum juice, having the original taste and flavour and no essence, no burned sugar pigment, no additive agent such as citric acid, malic acid and the like, is prepared from the extract of the raw materials such as smoked plum, haw thorn, extractum glycyrrhizae liquidum, citrus reticulata blanco and the like by the meticulous preparation. The stability of the pure natural sweet-sour plum juice beverage in the shelf life is guaranteed by the thermal sterilizing, the pure natural sweet-sour plum juice beverage has the health-care function of reducing fever, relieving summer-heat and quenching thirst.

The present invention provides a therapeutic agent or prophylactic agent for a disease requiring enhancement for growth factor production and a food, beverage or feed for enhancing growth factor production, each comprising as an effective ingredient: polyphenols, derivatives thereof, and/or salts thereof; or a composition obtained by subjecting polyphenols, derivatives thereof, and/or salts thereof to: (i) a mixing treatment with a metal, a metal salt and a metal ion, or (ii) an oxidation treatment.

A composition for use in foods, beverages and nutraceuticals that includes one or more non-sterol emulsifiers, each having an HLB value of greater than 14 and one or more sterols or stanols or mixtures thereof.

The invention relates to the field of amino acid polypeptide and medicated diet and food treatment particles series health-care soup. Every 100 parts of finished product contain the following components in parts by weight: 30-95 parts of conventional bone and flesh stewed soup stock, 5-30 parts of amino acid polypeptide particles 0-20 parts of medicated diet and food treatment particles, 0-20 parts of meat particles, 0.02-6 parts of seasoning agent, 0.02-6 parts of stabilizer and the balance of water. A meat amino acid polypeptide anzymolysis technology, a conventional medicated diet and food treatment technology, an advanced beverage production technology, an advanced pharmacy technology and a new packaging technology are combined, and a new field for application of meat foods is created. The invention has the real intention that: a series of particle-containing health-care soup and health-care essence rich in amino acid polypeptide and medicated diet and food treatment particles is available on the most food and beverage markets in the form of upgrading nutritional beverage to fourth-generation nutritional health-care beverage different from the forms of functional beverage, health-care food beverage and protein-containing milk nutritious food beverage. Self-heating and easy-pull package is adopted, so that a product of the health-care soup integrates smooth mouthfeel, high nutrition absorption, convenience and fashion, various healthy and sub-healthy crowds and middle and old age crowds can drink hot high-nutrition health-care soup even in the field in winter, and broad market development prospect is realized.

The invention belongs to food beverage field, in particular to a preparation method of herbal yogurt with digestion promoting function. Main raw materials include aloes, Chinese yam, hawthorn, liquorice and milk, and mixing, water adding, socking, refluxing, filtering, clarifying, concentration, fermentation, sterilization and homogenizing are carried out in sequence, thus obtaining finished product. The yogurt developed by the invention belongs to herbal yogurt, is highly digestible and is easy to absorb, and meanwhile the yogurt can help people suffering from gastrosis to solve the problemsof inappetence, digestive difficulty and absorption difficulty combining the effect of traditional Chinese medicine and also has certain effect of food therapy.

The invention provides a method for quantitatively sensing, using an indicator system based on diffusion in space and time of a reaction front, for determining and reporting the prevailing concentration or exposure history of an analyte in food, beverage, and pharmaceutical monitoring for the state of quality, for ripeness indication in fruit, for monitoring environments for concentrations of sanitisers, pollutants and nutrients, for monitoring the residual life of filters, and for monitoring stream flows.

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

The invention discloses a method of synchronously extracting polysaccharides and proteins from subcritical water, and belongs to the technical field of separation active ingredients of natural products. The process comprises production processes of material pre-treating, synchronous extracting, filtering, drying, sterilizing and packaging, so that products rich in polysaccharides and proteins are obtained. The method disclosed by the invention can be used for simultaneously extracting two nutrient substances which are polysaccharides and proteins by controlling extracting parameters. Dried powder has the characteristics of being natural, nutrient, convenient to mix, and the like, can be used as raw materials of products such as food, beverages, health care products and medicines, or additives or dietary supplements, and the like. The production process is clean, environment-friendly, simple in technology, and easy for realization of industrialization.

The invention provides a process for preparing fresh momordica grosvenori decolored concentrated juice. The process comprises the following steps: saccharifying fresh momordica grosvenori, selecting and washing momordica grosvenori, crushing, performing percolation extraction, performing disc-type centrifugation, performing micro-filtration clarification with a ceramic membrane of 0.45mu m, performing molecular weight ultra-filtration separation, performing decoloring with a polyamide resin, performing decoloring with a decoloring resin, adjusting the pH value with a cationic resin, concentrating with a reverse osmosis membrane, removing residues with a granular activated carbon column, performing micro-filtration clarification with a ceramic membrane of 0.22mu m, performing vacuum concentration so as to obtain an ointment, sterilizing, and performing vacuum packaging, so as to obtain the fresh momordica grosvenori decolored concentrated juice. The flavor and the nutrient components of fresh momordica grosvenori of the fresh momordica grosvenori decolored concentrated juice produced by using the process are maintained, and the juice is nearly colorless and is clear and transparent, is very good in taste, free of after precipitate and high in quality, can be widely applied to food, drinks, medicines and healthcare products, and is simple in production process, advanced in technique, high in automation degree, high in efficiency, low in energy consumption, low in production cost, stable in product quality and high in quality.

The invention belongs to the field of food and beverages, and in particular relates to a preparation method of a black garlic fermented beverage. The beverage prepared by the method has multiple physical health protection functions, has great efficacies and unique flavor, is free from the flavor of garlic through fermentation, and is sour and sweet in mouthfeel.

A periodontal disease preventive and ameliorative agent with milk-derived basic protein as its effective ingredient, which protein is obtained by contacting a milk or milk-derived ingredient with cation-exchange resin, and then eluting a fraction adsorbed by the resin using an elution solution and which protein has an isoelectric point within a range of 7.5~11, and food/drink and a medicament such as toothpaste and gargling agents, which contain this periodontal disease preventive and ameliorative agent.

The present invention relates to systems, methods and computer program products for an a la carte amenity, special service, food/beverage and accommodation feature search and booking engines. Aspects of the present invention allow customers to identify, via arbitrary search, amenities and/or special services (including food/beverage) available at lodging facilities, restaurants clubs/lounges/bars, dwellings and travel accommodation venues. Customers are thereby presented with goods and services matching or related to their query items and are permitted to select and confirm desired feature options and book, reserve or purchase their selection; optionally including the booking of an accommodation such as a room or table at a restaurant as well.