798 results about "Glucose-Fructose Syrup" patented technology

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

The invention relates to a preparation method of vegetable fat powder. The method comprises the following steps of: (1) an emulsion homogeneous embedding process: uniformly mixing vegetable fat with emulsifying agents in an emulsion tank; uniformly mixing whey protein, moisture maintaining stabilizers and water in a high-speed mixing tank; adding mixed materials in the two tanks into a shearing tank containing glucose syrup; and carrying out homogenization to obtain the vegetable fat powder emulsion solution; and (2) a spray drying process: adding anti-caking agents into vegetable fat powder primary products obtained through emulsion solution spray drying in the step (1) to be uniformly mixed, and obtaining the vegetable fat powder finished products adopting whey protein micro capsules for embedding the vegetable fat powder. The method utilizes the whey protein micro capsule embedding technology for embedding the vegetable fat powder, the external environment is effectively isolated, the oxidation and the rancidity of the vegetable fat powder are avoided, the storage period is prolonged, meanwhile, the milk fragrance and the nutrition of the vegetable fat powder are added, and the prepared milk fragrance beverages is rich in milk flavor without additionally adding essence.

The present invention relates to filamentous fungal host cells and particularly Trichoderma host cells useful for the production of heterologous granular starch hydrolyzing enzymes having glucoamylase activity (GSHE). Further the invention relates to a method for producing a glucose syrup comprising contacting a granular starch slurry obtained from a granular starch substrate simultaneously with an alpha amylase and a GSHE at a temperature equal to or below the gelatinization temperature of the granular starch to obtain a composition of a glucose syrup.

A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.

The present invention relates to a frozen confection composition with a total carbohydrates content not exceeding 29 wt.-% based on the total composition, comprising an added sugar content not exceeding 15 wt.-% based on the total composition, which added sugar comprises a combination of sucrose and glucose syrup.

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

The invention discloses infant formula goat milk powder added with structural grease and a preparation method thereof. The infant formula goat milk powder is prepared from the following components: 20 to 40 percent of lactose, 16 to 22 percent of edible vegetable oil, 3.2 to 9.6 percent of structural grease (1,3-dioleic acid and 2-palmitic acid triglyceride), 16 to 22 percent of concentrated goatwhey protein, 11 to 15 percent of degreased goat milk powder, 2 to 6 percent of glucose syrup solid, 1.0 to 1.5 percent of fructooligosaccharide, 0.5 to 1.0 percent of galactooligosaccharide, 0.15 to0.50 percent of arachidonic acid, 0.12 to 0.48 percent of docosahexaenoic acid, 0.6 to 1.2 percent of mineral premix, 0.08 to 0.12 percent of vitamin premix, and 0.01 to 0.05 percent of nucleotide. The invention also discloses the preparation method of the infant formula goat milk powder. According to the infant formula goat milk powder, the goat smell is effectively eliminated, growth and development of infants are promoted, absorption and utilization rate of calcium are improved, and bone toughness of the infants is promoted.

The invention discloses acid-resistant non-dairy creamer and a preparation method thereof, and the acid-resistant non-dairy creamer comprises the following components by weight percent: 20-35% of partially hydrogenated vegetable oil, 5-15% of starch sodium octenylsuccinate, 0.3-0.7% of monoglyceride, 0.3-0.7% of sodium stearoyl lactylate, 0.2-0.4% of silicon dioxide and the balance of glucose syrup. A product can solve the difficult problem that the non-dairy creamer in the prior art has no acid resistance, simplify the application method of the non-dairy creamer in the prior art, reduce the uncertainty of the process, reduce auxiliary supplementary materials required during applications and expand the range of the applications.

The invention relates to a preparation method of whipped cream powder. The method comprises the following steps that (1) vegetable fat and an emulsifying agent are mixed uniformly to form mixed liquid 5; white granulated sugar, sodium caseinate, whey protein and milk powder are mixed with water to form mixed liquid 1; the mixed liquid 1 is mixed with glucose syrup to form mixed liquid 3; a water retention stabilizer and a thickener are mixed with the water to form mixed liquid 2; the mixed liquid 2 is mixed with the mixed liquid 3 to form mixed liquid 4; the mixed liquid 5 is mixed with the mixed liquid 4 to form oil-water mixed pulp; the oil-water mixed pulp is stirred, sheared and emulsified to form uniform light-milk yellow pulp; (2) the pulps obtained in Step (1) are homogenized to form homogenized pulp; and (3) the homogenized pulp is pasteurized and subjected to spray drying; an anticaking agent is added to powder obtained through the spray drying, and mixed uniformly to form the whipped cream powder. The whipped cream powder can serve as a principal raw material of preparation of decorative cakes, mousse cakes and puffs.

A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.

The invention discloses a cold cut type non-dairy creamer and a preparation method thereof. The cold cut type non-dairy creamer comprises the following components by weight percent: 20-35% of low melting point vegetable oil and fat, 2.0-4.0% of sodium caseinate, 0.5-2.0% of Datem, 1.0-1.99% of dipotassium phosphate, 0.2-0.4% of silica and the balance of glucose syrup. The invention solves the problem that the non-dairy creamer is difficult to dissolve in cooling water, and expands the application filed in the low-temperature environment.

The invention relates to a high-protein dietary fiber energy protein bar and a production method thereof. The protein bar comprises the following materials in parts by weight: 5-35 parts of soy protein, 0-31 parts of cocoa butter replacer chocolate, 3-29 parts of glucose syrup, 0-18 parts of oligomeric isomaltose, 3-8 parts of concentrated whey protein powder and 3-9 parts of plaint oil. According to the formula of the protein bar, the soy protein, the concentrated whey protein, the glucose syrup and the oligomeric isomaltose are used as main raw materials for simultaneously supplementing exercising people with protein and energy (carbohydrate). The added concentrated whey protein has nutrient substances such as high-quality alpha-lactalbumin, beta-lactoglobulin and branched chain amino acid, thus being beneficial to rapidly supplementing protein after movement and relieving fatigue; the protein, energy (carbohydrate) and functional nutrient substances (such as dietary fiber) are rapidly supplemented to the exercising people; the protein bar provided by the invention is easy to carry, convenient to eat and good in taste.

A low viscosity aqueous slurry of hydrated lime is provided by combining as dispersants glucose syrup and a polycarboxylate copolymer salt. The aqueous slurries have low viscosity and exhibit good viscosity stability over practical storage periods.

The present invention discloses method of extracting high purity glucose from saccharified glucose syrup, and the method has the advantages of simplicity, high purifying effect, high quality of obtained glucose liquid, etc. The method is that by means of simulating movable bed technology, saccharified glucose syrup is separated to prepare high purity glucose and functional oligose. Specifically, saccharified glucose syrup as material is separated completely into glucose and oligose in a simulating movable bed chromatographic system with water as elutant and at the temperature of 60-80 deg.c, so that the component with rich glucose and the component with rich functional oligose are obtained.

The invention relates to a yogurt tablet and a preparation method thereof. The yogurt tablet is prepared from the following materials according to percentage of total weight: 200%-600% of raw milk or skimmed milk, 4%-28% of skim milk powder, 5%-20% of glucose syrup, 1%-20% of albumen powder or whey powder, 4%-18% of plant oil, 2%-8% of white granulated sugar, 1%-15% of modified starch and 0.1%-0.3% of silicon dioxide. The preparation method of the yogurt tablet is also provided by the invention. According to the preparation method of the yogurt tablet provided by the invention, milk or skimmed milk is utilized for fermentation, and then other auxiliary materials of the yogurt tablet are added to the milk or the skimmed milk and are subjected to the procedures of mixing, homogenizing, spray-drying and tabletting to obtain the yogurt tablet which is abundant in nutrition, good in mouthfeel and easy to store; the materials are evenly mixed and are stable in quality after being tabletted; and the preparation method is easy to operate, and the yogurt tablet can be subjected to industrial production.

The invention relates to Chestnut cookies and a preparation method thereof. The Chestnut cookies comprise the following ingredients in percentage by weight: 30 to 40 percent of chestnut powder, 15 to 25 percent of salted eggs, 15 to 25 percent of flour, 5 to 10 percent of sweetening agent, 5 to 10 percent of dietary fibers, 1 to 2 percent of seaweed polysaccharide, 1 to 2 percent of grease and water. The preparation process comprises five steps, namely preparing syrup, uniformly stirring egg wash, making a dough, filling stuffing and baking. According to the Chestnut cookies disclosed by the invention, the sweetening agent, such as glucose syrup, stevia sugar or xylitol, replaces cane sugar used in conventional cakes, and the dietary fibers and the seaweed polysaccharide are added into the ingredients, so that the Chestnut cookies have the characteristics of low grease, high fiber, high vitamin and low energy while nutritional ingredients of chestnuts are kept, are particularly suitable for special populations such as fat patients, diabetes patients or patients suffering from cardiovascular disease to eat, have delicate and smooth taste and have crisp flavor.

The present invention describes a carbohydrate composition having a greater impact on the insulinemic response than on the glycemic response comprising a soluble dietary fiber and a glucose syrup, process to prepare it and their use in food.

The present invention discloses snow pear paste and its preparation process. The snow pear paste is prepared with water, sugar, snow pear, tuckahoe, balloonflower root, lily, almond, citrus red, dandelion, cordate houttuynia, licorice, mint, honey and glucose syrup in certain weight proportion, and through dissolving, filtering, heating, mixing, sterilizing, concentrating and cooling to form paste.

The invention discloses a creamy candy and a preparation method thereof. The creamy candy comprises the following raw materials in parts by weight: 18-22 parts of white granulated sugar, 45-55 parts of glucose syrup, 0.01-0.03 part of disodium hydrogen phosphate, 0.02-0.03 part of sodium chloride, 2.5-3.5 part of milk powder, 4.5-6 parts of cocoa butter substitute, 0.8-1 part of anhydrous butter, 0.35-0.4 part of glycerol monostearate, 0.25-0.3 part of lecithin, 1-1.5 parts of gelatin, 0.3-0.4 part of milk-flavored essence, 0.1-0.15 part of white chocolate-flavored essence, 0.8-1.2 parts of powdered sugar, 3-5 parts of strawberry juice powder, 0.2-0.3 part of strawberry essence, 0.1-0.15 part of anhydrous citric acid and 0.3-0.5 part of caramel essence. The creamy candy is mellow in milk flavor, delicious in taste, and uniform and stable in grease, does not adhere paper, has certain chewiness without adhering teeth, and solves the problems of hardness and crispness of an existing creamy candy structure.

The invention belongs to the technical field of food, and in particular relates to a preparation method of a hybrid gel candy. The method includes the following steps of: weighing raw materials according to a proportion; mixing gelatin uniform under a temperature of 40-80DEG C, conducting standing and heat preservation for 0.5-2h for standby use; adding glucose syrup and white granulated sugar into filtered water, and carrying out sugar boiling at a temperature of 70-125DEG C so as to obtain a syrup; adding gelatin, essence, an acid solution and a pigment into the syrup respectively, mixing them uniformly and performing filtration so as to obtain a sugar solution; and injecting the sugar solution into a starch die, after molding, separating the candy therein from the starch die, then conducting drying, cooling and starch clearing, thus obtaining the hybrid gel candy. Compared with the prior art, the method of the invention strictly controls the quality of supplied materials and parameters in the production process, so that the prepared hybrid gel candy not only has good elasticity and chewiness, and is also in line with the safety and health standards. In addition, the method provided in the invention has simple process, easily controllable production process, and strictly controlled production sanitation, thus ensuring eater safety.

The invention relates to a preparation method of a brown lactic acid bacteria beverage containing coconut fruit particles. The preparation method comprises the steps of performing Maillard reaction, fermenting probiotics, preparing base material, mixing with milk and adding the coconut fruit particles, wherein the materials are portioned by weight. In the Maillard reaction, milk powder: glucose: water=10-20 parts: 6-10 parts: 70-84 parts; a reaction end point is that mixture turns dark brown; in the fermentation of the probiotics, lactobacillus casei is fermented for 48-72h at the temperature of 37-38 DEG C; in the step of preparing the base material, sugar: fructose-glucose syrup: pectin: water=2-6 parts: 6-10 parts: 2-6 parts: 78-90 parts; in the step of mixing with milk and adding the coconut fruit particles, fermentation solution of the probiotics: base material solution=1: 4, and homogenization is performed; 2-8 parts of the fruit particles are added in each 100 parts of dynamic mixture in an on-line manner; and after-ripening is performed for 4-8h at the temperature of 2-6 DEG C. Then dark brown milk liquid is obtained and has substantial feeling of the fruit particles in sensual aspect and taste sense; the brown lactic acid bacteria beverage integrates fermentation aroma of yoghurt and the Maillard reaction, caramel aroma and coconut aroma flavor; protein content is not less than 1.0g/100g; and viable count of lactic acid bacteria is not less than 1*10<10>cfu/ml. The brown lactic acid bacteria beverage has no fat, preservatives, sweeteners or pigments, has good suspension and stability, and can keep or restore balance of intestinal flora because of the addition of vitamins and minerals.

The invention relates to a powdery plant fat cream and a preparation method thereof. The preparation method comprises the following steps: melting hydrogenated vegetable oil, and raising the temperature to 60-85 DEG C; adding sodium caseinate, sodium dihydrogen phosphate, sorbitan monostearate, sucrose fatty acid ester, soybean lecithin, hydroxypropyl methylcellulose and xanthan gum; uniformly stirring and dispersing the raw materials to obtain an oil-phase mixture; dissolving sucrose, glucose and glucose syrup in water, and heating the solution to 60-85 DEG C to obtain a water-phase mixture; uniformly mixing the oil phase mixture and the water-phase mixture, and stirring for 5-30min at a speed of 50-70rpm; homogenizing and performing spray drying; and adding food essence and food pigment, and uniformly mixing to obtain powdery plant fat cream. The plant fat cream has the advantages of convenience in operation, low preservation cost and transportation cost, good stability, high safety and the like. The powdery plant fat cream and the preparation method thereof are applicable to the field of production of powdery plant fat cream.