70 results about "Glucose syrup" patented technology

The invention relates to the technical field of pharmaceutical compositions, and particularly discloses a proteolipid composite supplement with synergistic hangover alleviating and liver protecting functions and a preparation method thereof. The health-care food comprises the following components in percentage by mass: 10-25% of a Pu'er tea extract, 15-30% of glucose syrup, 5-15% of a hovenia acerba extract, 5-15% of a radix puerariae extract, 8-20% of corn peptide, 5-15% of oyster peptide, 3-10% of earthworm peptide, 1-5% of malic acid, 2-8% of multivitamins, 1-5% of an electrolyte compound, 3-10% of prebiotic fibers and 0.5-3% of gamma-aminobutyric acid. The compound vitamins comprise B1, B2, B6, B12, folic acid and vitamin C; the electrolyte compound is a nanoscale electrolyte compound and is an organic chelate containing potassium, magnesium and zinc; the prebiotic fiber is prepared by compounding galactooligosaccharide and resistant dextrin; through compounding design of active peptide components, plant active ingredients and functional factors, the active peptide improves the activity of key enzymes in ethanol metabolism in a targeted manner, and alcohol decomposition is accelerated.

The invention relates to the technical field of soda wine preparation, in particular to a method and extraction equipment for preparing roselle soda wine from roselle extract.The method comprises the steps that dried roselle is subjected to low-temperature crushing and then extracted with an alcohol-water solution with the temperature controlled in stages, and a crude extracting solution is obtained; vitamin C and sodium citrate are compounded and stabilized, clarification and filtration are carried out, and a roselle extracting solution with stable color and flavor is obtained; and then scientifically blending with brandy base liquor, vodka, high fructose corn syrup, prebiotic syrup and other ingredients, finally carbonating with 0.5 volume of carbon dioxide at low temperature, and carrying out cold filling at the temperature of less than or equal to 4 DEG C to obtain a finished product. The problems that the extraction efficiency of natural flower raw materials is low, flavor and functional components are difficult to retain, and the fusion stability of an extract and a soda wine system is poor are effectively solved, and the comprehensive quality improvement that the product is outstanding in natural flavor, stable in color and luster, fine and lasting in bubble, healthy in function and good in drinking suitability is achieved.

The invention provides a protein component composition with special medical application as well as a preparation method and application thereof, and relates to the field of formula food with special medical application. Wherein the protein component composition comprises protein and a sweetening agent; the protein is one or more of hydrolyzed whey protein powder, hydrolyzed casein and albumin peptide. The sweetening agent is one or more of white granulated sugar, glucose syrup, malt syrup, high fructose corn syrup, erythritol, xylitol, maltitol and stevioside. A plurality of components such as a stabilizer, mineral substances and multivitamins can also be added into the protein component composition. The finally obtained composition can be applied to preparation of formula food for special medical purposes, and the content of total protein, hemoglobin, albumin or transferrin in blood of patients suffering from malnutrition or insufficient protein intake is increased.

The invention discloses protein soft sweets based on an olive pomace extract as well as a preparation method and application of the protein soft sweets. The protein soft sweets mainly consist of the following components in parts by mass: 10-50 parts of the olive pomace extract, 10-80 parts of collagen, 10-40 parts of gelatin, 1-20 parts of inulin, 1-10 parts of glucose syrup, 1-5 parts of malic acid and 1-5 parts of sodium citrate. The protein soft sweets based on the olive pomace extract have olive flavor, are amber, are crystal clear, glossy and rich in olive flavor before being sprayed with powdered sugar, and are moderate in viscosity, not sticky to teeth and good in elasticity and resilience after being sprayed with powdered sugar; the olive pomace extract prepared by the preparation method disclosed by the invention also has relatively high oxidation resistance, shows very high scavenging ability in the aspects of DPPH free radical scavenging ability and ABTS < + > free radical scavenging ability, has the free radical scavenging ability of the olive pomace extract, is beneficial to preventing oxidative damage and maintaining health, and can be used as an antioxidant functional food.

The invention discloses a formula for pickling all medicinal and edible food materials together with plum, and relates to the technical field of food processing, and the formula comprises the following components: plum (grafted), high fructose corn syrup, white granulated sugar, edible salt, dried orange peel, lemon, citron, ginger, liquorice and five spice powder. The high fructose corn syrup, the dried orange peel, the lemon, the citron and the ginger are used for replacing essence and preservatives, so that the flavor of the dried orange peel plum or the fructus mume can be improved, meanwhile, the pollution risk of the essence or the preservatives in the food processing process is reduced, and the essence or the preservatives are prevented from going bad under the condition of high-temperature boiling in the plum pickling process; the purposes of reducing the addition of preservatives and pursuing healthy diet can be achieved, a certain treatment and health care function can be achieved, and adverse reactions caused by medicines can be avoided.

The utility model relates to the technical field of glucose syrup production, and discloses a raw material grinding device for glucose syrup production, which comprises a base, a support column is arranged on the right side of the top of the base, a primary crushing cylinder is arranged at the top end of the support column, and fluted discs are arranged at the inner ends of cross arms; the first motor is mounted at the top of the cross arm through a foot stool, and the bottom end of a rotor of the first motor is coaxially connected with a transmission frame; the gear is inserted into the outer side of the top of the transmission frame through a rotating shaft; and the blade is coaxially connected to the outer side of the bottom of the transmission rod. According to the raw material grinding device for glucose syrup production, a first motor drives a transmission frame to rotate, so that the transmission frame drives a gear to revolve and rotate at the same time, and then transmission teeth can drive a transmission rod and blades to rotate; and the blocky glucose syrup raw materials in the primary crushing cylinder can be primarily crushed through the revolving and autorotating blades, so that the production efficiency is improved.

The present invention relates to a low-acid reflux, heat-stable rock sugar syrup and a preparation method thereof, belonging to the technical field of sweeteners. The rock sugar syrup is prepared from the following raw materials in parts by weight: 80 to 90 parts of rock sugar, 0.2 to 0.4 parts of steviol glycosides, 0.5 to 2 parts of maltitol, 0.5 to 2 parts of glucose syrup, 5 to 8 parts of monk fruit extract, 80 to 120 parts of purified water, and sodium citrate. The sodium citrate is used to adjust the pH value of the rock sugar syrup to 5.5 to 6.0. The monk fruit extract is a product obtained by co-fermenting the pulp and peel of fresh monk fruit with Bifidobacterium breve and Pediococcus pentosaceus, and then enzymolyzing it with ficin. The rock sugar syrup of the present invention is added with steviol glycosides and monk fruit extract, which can well maintain the stability of the rock sugar syrup, has good anti-acid reflux properties, and saves the amount of maltitol and glucose syrup.

The invention provides starch sodium octenylsuccinate-free, protein-free and lactose-free fat powder as well as a preparation method and application thereof, and belongs to the technical field of foods. The fat powder provided by the invention comprises 25%-60% of glucose syrup (in terms of solid matter), 1%-20% of maltodextrin, 20%-50% of edible plant blend oil, 0.01%-3% of mono-and diglycerol fatty acid ester, 0.01%-3% of citric acid fatty glyceride, 0.1%-1% of sodium ascorbate, 0.005%-0.02% of ascorbyl palmitate and 0.01%-1% of potassium hydroxide. The fat powder provided by the invention is free of starch sodium octenylsuccinate, protein and lactose, good in solubility, good in dispersity and high in sinking speed. After being dissolved, the emulsion is milky white, has no (or few) small oil droplet floating, no precipitate and no floating object, and after standing, the solution is not layered.

The present invention relates to a nutritional composition for infants and young children comprising a digestible carbohydrate component wherein the digestible carbohydrate component comprises a mixture of free galactose and at least one digestible carbohydrate selected from the group consisting of maltodextrin and glucose syrup, and with reduced or no lactose and glucose. The invention also relates to the use of a nutritional composition according to the invention for improving the body composition or the development of the body composition.

Gummy or jelly candies with modified functional ingredients with controlled time-release. The invention relates to gummy or jelly candies (1) comprising at least one modified functional ingredient with controlled time-release, characterized in that they comprise, inside or on the surface, at least one modified functional ingredient (2), namely encapsulated and / or granulated, said gummy or jelly candies having the following constituents: at least one carbohydrate consisting of glucose syrup and / or sugar; at least one fiber; at least one protein; and at least one fruit in the form of concentrated juice or natural juice and / or at least one natural or artificial sweetener; at least one gelling agent; at least one flavoring; at least one coloring; said at least one modified functional ingredient which is a food functional ingredient; water;and at least one acid, the constituent (E) comprising an active substance or a functional ingredient proper (3) and an excipient, and being disposed of in capsules or granules (4), the excipient being a microencapsulation excipient in the case of capsules or a granulation excipient in the case of granules, said excipient being at least one of: glyceryl dibehenate, hydroxypropyl cellulose and / or ethyl cellulose, a constituent (E) having an excipient proportion of between 20 and 80% by weight.;

The present application relates to the technical field of dairy by-product deep processing, and discloses a cheese whey sugar and a manufacturing method thereof. The cheese whey sugar is made of the following raw materials in parts by weight: whey 15-60 parts, white granulated sugar 5-30 parts, glucose syrup 2-10 parts, cheese powder 1-5 parts, and citric acid 0.1-0.5 parts. The preparation steps include four processes of whey preparation, whey nanofiltration, cheese whey syrup boiling, and cooling, shaping and packaging. The present application takes cheese processing by-product whey as the main raw material, and is matched with cheese powder to give the product a rich cheese fragrance. The segmented temperature control boiling process optimizes the physicochemical properties of the syrup. The prepared cheese whey sugar is sweet and sour, has pure cheese aroma, delicate texture, and is not sticky, has complete block shape and uniform color, does not contain additional artificial pigment and preservative, fully retains whey protein, lactose and mineral nutrients in the whey, has both nutritional value and leisure food edible properties, and has a good market application prospect.

This invention relates to the field of epoxy resin composite materials technology, specifically to an environmentally friendly epoxy resin composite material for the lining of fructose syrup storage and transportation tanks and its preparation method. The composite material of this invention consists of bisphenol F type epoxy resin, a flexible curing agent, nano-antibacterial reinforcing fillers, and additives. The flexible curing agent is a dimer acid-polyetheramine-cashew phenol Mannich base condensation polymer, and the nano-antibacterial reinforcing filler is nano-TiO2@ε-polylysine-silane coupling agent hybrid particles. The composite material of this invention possesses excellent flexibility, acid resistance, antibacterial properties, and low water absorption; it also exhibits strong adhesion, no migration of heavy metals or toxic organic antibacterial agents, and meets food contact safety regulations, making it suitable for the lining protection of fructose syrup storage and transportation tanks.

The invention relates to the technical field of feed additives, in particular to water-soluble glycerol monolaurate powder and a preparation method thereof. The water-soluble glycerol monolaurate powder is prepared from an oil phase, an emulsion phase and a wall material phase, wherein the oil phase consists of glycerol monolaurate and carvacrol; the emulsion phase is composed of one or more of protein, Arabic gum or an emulsifier; the wall material phase consists of one or more of maltodextrin, solid corn syrup, maltose, glucose syrup and lactose; the mass ratio of the oil phase to the emulsion phase to the wall material phase is (5-75): (1.75-20): (5-93.25). The water-soluble glycerol monolaurate powder disclosed by the invention has good water dispersibility, can be uniformly and stably dispersed in water, and is convenient for waterline addition.

Filled sweetener compositions and reduced sugar confections are described. The filled sweetener composition may include at least one of glucose syrup, soluble fiber, and maltodextrin; and at least one of a monosaccharide, a disaccharide, and a low calorie monosaccharide. The filled sweetener composition can provide at least 33% sugar reduction in a confectionery product.

The invention relates to a hydrocolloid-based gel composition for a confectionery product, said composition comprising 0.5 – 3.5 wt% pectin, wherein the pectin is equal or greater than 50% methylesterified; 5 – 20 wt% oil or melted fat; 0 – 0.15 wt% divalent ions, preferably calcium or magnesium ions; not less than 55 wt% sugars, preferably sucrose, maltose, glucose syrup, and / or maltodextrin; water; and wherein the composition has a pH not greater than pH 4.5, preferably a pH between 2.0 to 4.5.

The utility model relates to the technical field of saccharifying tanks, and provides a high fructose corn syrup multi-enzyme synergistic liquefying saccharifying tank which comprises a constant-temperature box, a sugar tank is tightly attached to the interior of the constant-temperature box, the left end and the right end of the sugar tank are both fixedly connected with fixing boxes, and a water outlet is formed in the lower side of the left end of the sugar tank. A first electric telescopic rod is installed in the fixing box in a penetrating mode, a left supporting rod is fixedly connected to the upper left end of the bottom plate, the upper end of the left supporting rod is hinged to the lower end of the constant-temperature box, a fixing block is fixedly connected to the output end of a second electric telescopic rod, and an upper supporting block is hinged to the upper end of the fixing block; and the left end and the right end of the adjusting rod penetrate through the interior of the fixing box, and stirring blades are fixedly connected to the outer surface of the sliding block. According to the high fructose corn syrup multi-enzyme synergistic liquefying saccharifying tank, the saccharifying tank for high fructose corn syrup production is kept in a constant-temperature state, the working efficiency is improved, meanwhile, sufficient saccharifying of high fructose corn syrup is facilitated, and the production efficiency is improved.

The invention provides the use of a modified saccharide as a water-reducing additive for concrete, wherein the modified saccharide is selected from glucose syrup, high maltose corn syrup, high fructose corn syrup, dextrins, sugar alcohols and combinations thereof. The modified saccharide is used together with one or more supplemental active agent comprising a metabisulphite salt, optionally in combination with a gluconate. The modified saccharide makes up 50 wt % or more of the active agents used as water-reducing additives.

A bulk sweetener composition and a low-carbohydrate confectionery are described. The bulk sweetener composition may comprise at least one of glucose syrup, soluble fiber, and maltodextrin, as well as at least one of monosaccharides, disaccharides, and low-calorie monosaccharides. The bulk sweetener composition may provide at least a 33% reduction in sugar content in confectionery products.

The invention provides a biological stimulant for regulating and controlling micro-ecological activity of acid soil rhizosphere as well as a preparation method and application of the biological stimulant, and particularly provides the biological stimulant which comprises high fructose corn syrup, tea polyphenol and 5-aminolevulinic acid. The biostimulant further comprises an amino acid and an oligosaccharide. The biological stimulant provided by the invention can improve the pH of rhizosphere soil, reduce exchangeable aluminum ions, improve soil respiration and mycorrhizal spore density, and realize yield increase and efficiency increase.

The application provides a roasted duck stuffing production process convenient for cold chain transportation and preservation, and relates to the technical field of food production. The stuffing formula comprises roasted duck meat 62%, chopped green onion white 13%, fat 4%, raw ginger 1%, garlic 1%, sauce 5%, glucose syrup 3%, old soybean extract 1%, raw soybean extract 1%, water 2%, seasoning 4% and starch 1% by weight. The sauce is heated to stimulate the aroma, and the sauce is cooled to cold-mix the roasted duck meat and the chopped green onion white, so that the out-of-pot temperature is less than or equal to 15 DEG C. The flavoring substances are locked by low-temperature mixing of the stuffing oil, and the whole process does not need to be refrigerated at-18 DEG C. The flavoring substances can be released again during steaming of the steamed stuffed buns, and the difficulty of cold chain transportation is reduced.

The invention discloses a traditional Chinese medicine fermented beverage capable of dispelling effects of alcohol and protecting liver and production steps, and belongs to the technical field of traditional Chinese medicine drinks, the formula of the traditional Chinese medicine fermented beverage comprises glucose syrup and a decoction, the glucose syrup accounts for 20% of the traditional Chinese medicine fermented beverage, the decoction accounts for 80% of the traditional Chinese medicine fermented beverage, and the decoction is prepared by combining and decocting radix puerariae, hovenia dulcis thunb, ginseng and lalang grass rhizome. The radix puerariae accounts for 26.7%, the hovenia dulcis thunb accounts for 26.7%, the ginseng accounts for 20% and the lalang grass rhizome accounts for 26.7% in every 75 kg of the medicinal materials. The preparation method comprises the following steps: S1, preparing materials: 150 kg of glucose, 20 kg of the radix puerariae, 20 kg of the hovenia dulcis thunb, 15 kg of the ginseng and 20 kg of the lalang grass rhizome; s2, pretreatment of medicinal materials: washing radix puerariae, hovenia dulcis thunb, ginseng and lalang grass rhizome, and independently soaking the ginseng with warm water at 50 DEG C for 30 minutes for later use; the medicinal materials such as the radix puerariae and the hovenia dulcis thunb are scientifically matched, the synergistic effects of dispelling the effects of alcohol, protecting the liver and expelling toxins are achieved, the component utilization rate is increased through microbial fermentation, the taste is optimized through glucose syrup and fermentation, the product is natural and safe, and the technical effects that the requirements of drinkers for dispelling the effects of alcohol and protecting the liver are met are achieved.

The utility model relates to the technical field of glucose syrup production equipment, and discloses cooling equipment for glucose syrup production, which comprises a cooling box and a support frame mounted at the bottom of the cooling box, a heat conduction base is fixedly nested in the bottom of the cooling box, and a plurality of heat dissipation plates are mounted at the bottom of the heat conduction base. A first cooling water tank and a second cooling water tank are arranged in the supporting rack in a sleeved mode, a transition column is arranged between the first cooling water tank and the second cooling water tank, the multiple heat dissipation plates are all arranged in the first cooling water tank in a sleeved mode, and a water pump is installed at the front end of the second cooling water tank. A heat conduction mechanism is formed in the cooling box through the heat conduction base and the heat dissipation plates, a circulation cooling mechanism is formed by the first cooling water tank, the second cooling water tank, the water pump, the Y-shaped pipe and the backflow pipe, and after the first cooling water tank, the second cooling water tank, the water pump, the Y-shaped pipe and the backflow pipe are used in a follow-up mode. Rapid heat conduction cooling of glucose syrup in a specified container can be fully improved in a non-contact mode.

The invention belongs to the technical field of food processing, and particularly relates to a spray-drying-based low-sugar zero-hydrogenation solid beverage and a preparation method thereof.The spray-drying-based low-sugar zero-hydrogenation solid beverage is characterized in that polydextrose and glucose syrup in a specific proportion are compounded to serve as a core sweet taste and a structural framework, and the total sugar content of a finished product is reduced by 30% or above from the source; meanwhile, refined vegetable oil is selected, so that the hydrogenation process is avoided, and zero hydrogenation of the product is realized; a compound emulsifier system is adopted to ensure the emulsification stability of oil and water phases in a low-sugar system; the preparation method comprises the following steps: respectively preparing a water phase and an oil phase, efficiently shearing and emulsifying at 60-70 DEG C, and homogenizing twice. According to the invention, the sugar content of the product is obviously reduced, the dietary fiber is increased, the requirements of people with controlled sugar are met, the technical problem that polydextrose is easy to discolor and condense in heat treatment is effectively solved through process optimization, and the final product is ensured to have excellent solubility, stability and sensory flavor.

The invention provides an absorbable label cleaning ice cream which comprises the following raw material components in percentage by mass: 20-25% of glucose syrup, 3-6% of whole milk powder, 2-3% of single cream, 1-3% of cream, 7-8.5% of maltitol, 0.4-0.5% of citrus fiber, 2-3% of iced yolk, 20-30% of raw milk, 0.03-0.06% of edible salt and the balance of water. The invention also provides a preparation method of the absorbable cleaning label ice cream, the absorbable cleaning label ice cream prepared by the invention is a semi-fluid ice cream product, can be absorbed for eating after being slowly melted, is fresh and fine in smoothie taste, slightly has a sand texture, is soft and natural in milk fragrance, is fine and fresh in ice crystal taste, has an ice crystal feeling, and is suitable for being eaten by people. And a self-standing bag can be arranged for packaging, so that hands are not dirtied, and the ice cream is more convenient to use, and wider application scenes are expanded for ice cream products in a novel product form.

The invention belongs to the technical field of gel candies, and particularly relates to low-sugar gel candies rich in dietary fibers and a preparation method of the low-sugar gel candies. The gel candy comprises the following components in percentage by weight: 5-10% of gelatin, 30-50% of fructo-oligosaccharide, 20-25% of water and 20-40% of small molecule sugar. According to the invention, starting from an alternative scheme of a sweetening agent, glucose syrup is replaced by oligosaccharide dietary fibers without gelling capability, and meanwhile, micromolecular saccharides are used as a filling agent, so that the healthier low-sugar gel candy rich in dietary fibers is obtained, and an effective scheme for reducing sugar and functionalizing the gel candy is provided.

The utility model relates to the field of saccharification process, and discloses high fructose corn syrup nanofiltration membrane filtering equipment which comprises a collecting main body, a fixing frame is fixedly connected to the outer wall of the collecting main body, a motor is fixedly connected to the outer wall of the fixing frame, a worm is fixedly connected to the output end of the motor, a lead screw is in threaded connection with the interior of the fixing frame, and the lead screw is in threaded connection with the interior of the collecting main body. The outer wall of the lead screw is in threaded connection with a worm wheel, the worm wheel is meshed with the worm, the bottom end of the lead screw is rotationally connected with a connecting column, the bottom of the connecting column is fixedly connected with a pushing and pressing block, and an injection assembly is arranged in the collecting body. According to the high fructose corn syrup filtering device, the pressure in a membrane filtering system can be increased through structures such as the worm gear and the worm, so that the filtering speed is increased, more high fructose corn syrup can pass through the membrane, the filtering process is more efficient, the filtering time is shortened, the problem that the high fructose corn syrup is filtered slowly is solved, and the filtering efficiency of the device is improved.

The utility model relates to the field of evaporation concentrators, and discloses an evaporation concentrator for glucose syrup, which comprises an evaporation concentration body, the output end and the input end of the evaporation concentration body are respectively provided with a fixing assembly, the top of the evaporation concentration body is provided with a plurality of pressure relief assemblies, and each fixing assembly comprises a first flange. The interior of the first flange is fixedly connected to the exterior of the evaporation and concentration body, a plurality of clamping blocks are clamped in the first flange, a second flange is fixedly connected between the outer sides of the clamping blocks, a conveying pipe is fixedly connected to the interior of the second flange, and a plurality of shells are fixedly connected to the inner side of the first flange. According to the device, the clamping block on the second flange is aligned with the first flange to be inserted, the insertion rod is driven to move, the baffle compresses the first spring and rotates, the first spring pushes the baffle to drive the insertion rod to be inserted into the second flange, the material conveying pipe and the evaporation and concentration body are rapidly disassembled and assembled, time and labor are saved, and the working efficiency is effectively improved.

A foaming liquid creamer contains (i) water; (ii) at least one of micellar casein or sodium caseinate; (iii) at least one carbohydrate source; (iv) at least one lipid; (v) at least one buffer salt; (vi) at least one stabilizer; (vii) at least one sweetener; and (viii) at least one emulsifier. The carbohydrate source may include glucose syrup, preferably glucose syrup DE 25-29. The buffer salt may include dipotassium phosphate. The stabilizer may include at least one of carrageenan, carboxymethyl cellulose (CMC), or microcrystalline cellulose (MCC). The lipid may include coconut oil. The at least one emulsifier may include mono- and di-glycerides. The sweetener may include at least one of sucralose or acesulfame. The foaming liquid creamer may also contain a flavor. Another foaming liquid creamer contains (i) water; (ii) at least one of non-fat milk solids or milk fat; and (iii) sugar. Another aspect is an aerosol packaging which includes one of these foaming liquid creamers in a pressurized container, and the aerosol packaging has an actuator nozzle.

The utility model relates to the technical field of glucose syrup storage tanks, and discloses a novel anti-sticking glucose syrup storage tank which comprises a base, the top of the base is fixedly connected with a storage tank, the top of the base is fixedly connected with a hydraulic cylinder, the output end of the hydraulic cylinder is fixedly connected with a hollow block, the outer wall of the hydraulic cylinder is fixedly connected with a connecting block, and the connecting block is fixedly connected with the storage tank. The side wall of the connecting block is fixedly connected to the outer wall of the storage tank, a first motor is fixedly connected to the top of the hollow block, a rotating column is fixedly connected to the output end of the first motor, and a second motor is fixedly connected to the interior of the hollow block. According to the stirring device, the first motor drives the rotating column to rotate, the second motor drives the first bevel gear to rotate, the first bevel gear drives the second bevel gear and the rotating column to rotate, the rotating column drives the connecting frame and the scraping plate to rotate, stirring blades are rotated, the bidirectional stirring effect is achieved, and the problems of unidirectional stirring, uneven stirring and uneven stirring are solved. And the practicability of the glucose syrup storage tank is improved.

The application discloses a preparation method of a cookie sauce and belongs to the technical field of food processing. The method comprises the following steps: preparing cookie crumbs by whipping, molding, five-zone temperature control baking and chopping of raw materials such as wheat flour, butter and sugar; mixing the cookie crumbs with cocoa powder, milk powder and vegetable oil, and grinding the mixture by a five-roller grinder to obtain cookie powder; and mixing the cookie powder with oil phase containing a specific proportion of monoglyceride or water phase containing glucose syrup, and homogenizing the mixture by a ball mill to obtain the cookie sauce. The traditional boiling process is replaced by the grinding by the five-roller grinder, the fineness of the product reaches 20-35 microns, the hardness increase rate of the product is less than or equal to 15% after being stored in the freezer at-18 DEG C for 30 days, and the product does not melt and collapse after being baked at 200 DEG C. The application fills the market gap of the cookie sauce product.