45 results about "Glucose syrup" patented technology

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 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 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 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.

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 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 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.

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.

We offer mochi (rice cakes) containing functional food or pharmaceutical ingredients. [Solution] Mochi containing functional ingredients and a method for producing the same Mochi containing functional foods or pharmaceutical ingredients, including the following: - Glutinous rice, trehalose, water, gelatin and / or pectin and / or agar and / or carrageenan and / or collagen and / or other gelling agents. - Excipients that enhance the sensory properties of the mochi, as well as aromas, flavors, and other additives related to pH. - Functional ingredients - pH adjuster Furthermore, it may also contain glucose syrup and sugar, or fiber, or protein or sugar alcohol, and the functional ingredients may be microencapsulated, and the functional ingredients may also contain amino acids, or omega-3, omega-9, or sleep-improving melatonin, or ibuprofen, paracetamol, etc.

The invention relates to a storage hardening resistant rice locust powder-whey protein compound protein bar and a preparation method thereof, rice locust powder prepared from Chinese rice locust is compounded with whey protein concentrate to serve as a main protein component of the protein bar, the protein bar is applied to a low-sugar or high-sugar system, and protein food is prepared; based on the characteristics, the rice locust powder-whey protein compound protein bar can be prepared, and texture hardening and browning caused by Maillard reaction in the storage process of the protein bar are remarkably inhibited on the basis of ensuring relatively high protein supply and flexibly controlling the sugar content. A low-water-activity system constructed by the rice locust powder-whey protein compound and fructo-oligosaccharide or glucose syrup realizes cold processing forming, and protein excessive denaturation and lipid oxidation caused by high-temperature processing are avoided; the preparation process is simple in flow and suitable for continuous production; the method also provides a new path for structured utilization of the insect protein in functional food.

The utility model relates to the technical field of glucose syrup production devices, and discloses a size mixing and water adding device for glucose syrup production, which comprises a filter pipe, one end of the filter pipe is fixedly connected with a water inlet pipe, the middle part of the filter pipe is fixedly connected with a first filter cartridge, and the outside of the first filter cartridge is fixedly connected with a second filter cartridge. And the other end of the filter pipe is fixedly connected with a threaded sleeve. According to the size mixing and water adding equipment for glucose syrup production, water is conveyed into a water adding pipe through a filtering pipe, liquid makes contact with a spiral blade, a rotating column is driven to rotate under the hydraulic effect, a scraping plate is driven to rotate through the rotating column, the scraping plate rotates to drive impurities adhering to the exterior of the water adding pipe to be scraped away, meanwhile, the scraping plate blocks output liquid, and the output liquid is more uniform. Liquid circulation is slowed down, direct output of the liquid, impact on glucose syrup and interference on mixing of the glucose syrup are avoided, and the situation that the glucose syrup adheres to the outside of the water adding pipe and influences output of the liquid is avoided.

The invention discloses infant formula milk powder with low AGEs level and a preparation method of the infant formula milk powder, and relates to the technical field of food. The method comprises the following steps: performing pasteurization and spray drying on raw milk to obtain raw milk powder; the preparation method comprises the following steps: mixing raw milk with edible vegetable oil with low oxidation promoting property, homogenizing, pasteurizing and spray-drying to obtain fat powder; mixing the raw milk powder and the fat powder with the lactose powder, the separated whey protein powder, the vitamin premix and the mineral premix by a dry method, and sieving to obtain the milk powder. Two key substances, namely whey protein and lactose, which are extremely easy to react to generate AGEs during heating are strategically isolated through a dry process, and raw milk is used as an emulsion matrix to replace glucose syrup and other high-risk carbohydrates and exogenous whey protein which are commonly adopted by traditional fat powder, so that high-risk reactants are removed from the source; and in combination with a low-oxidation-promoting vegetable oil ratio optimized by experiments, the generation ways of AGEs are further reduced.

The invention discloses puffed soybean meal with high digestibility as well as a preparation method and application thereof, and relates to the technical field of feed processing.The soybean meal is extruded and puffed after glucose syrup and modified montmorillonite are added, and the structural characteristics of soybean meal protein are changed after the soybean meal is processed at a lower puffing temperature compared with the prior art; the food calling property of the soybean meal is improved, the diarrhea problem of young animals is relieved, the protein function and digestion characteristic of the soybean meal are enhanced, and the nutritional components of the soybean meal are kept unchanged; the high-digestibility puffed soybean meal prepared through extrusion puffing treatment is applied to piglet feed, so that the feed intake of piglets can be increased, the diarrhea rate of the piglets can be reduced, the digestibility of nutrients can be improved, the growth performance of the piglets can be improved, meanwhile, obvious influence on the serum biochemistry of the piglets can be avoided, and the processing energy consumption can also be reduced.

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 the nutritional composition according to the invention for improving body composition or body composition development.

The invention belongs to the technical field of candies, and particularly relates to a dendrobium coffee component candy and a processing method thereof, the dendrobium coffee component candy comprises the following components: 40-50% of white granulated sugar, 17.5-27.5% of glucose syrup, 20.5-24.5% of clear water, 2.5-6.5% of dendrobium powder, 3.8-4.2% of black coffee powder, 0.3-0.8% of citric acid, 0.1-0.5% of vanillin, and 0.5-0.9% of butter. The dendrobium nobile powder is introduced into a candy system and is in synergistic compatibility with the black coffee powder, so that the good taste of the candy is maintained, the product is endowed with herbaceous plant flavor and certain nutritional attributes, and the functional application field of traditional candies is expanded.

The invention relates to mochi with functional food or pharmaceutical ingredients that comprises: Glutinous rice, trehalose, water, gelatin and / or pectin and / or agar and / or carrageenan and / or collagen and / or other gelling agents, aromas, flavors and other excipients which interfere with the organoleptic properties of the mochi, as well as with the pH, functional ingredients, pH regulators; where it can also have glucose syrup and sugar, or fiber, or protein or polyols, where the functional ingredients can be microencapsulated and the functional ingredients can be with amino acids or omega 3, omega 9, or melatonin to make it easier to fall asleep, ibuprofen or paracetamol, etc.

The utility model discloses a high surface area precision filter for glucose syrup production, which relates to the technical field of glucose syrup production, and particularly comprises an outer shell, a filter inner shell is arranged in an inner cavity of the outer shell, a feed pipe is arranged at the top of the filter inner shell, filter cartridges are uniformly arranged in the inner cavity of the filter inner shell, and the feed pipe is communicated with the feed pipe. A stirring rod is movably connected to the middle of an inner cavity of the filtering inner shell, the top end of the stirring rod extends to the bottom end of an inner cavity of the feeding pipe, and a discharging cavity is formed between the filtering inner shell and the outer shell. According to the high-surface-area precision filter for glucose syrup production, the filter cartridge is arranged in the filter inner shell, so that the filter surface area of the filter is increased, the filter has the advantage of high filter surface area, and the filter efficiency of the filter is improved; by heating and stirring the glucose syrup, the fluidity of the glucose syrup is improved, and the filtering efficiency of the device is further improved.

The present invention relates to a composition for coating a frozen confectionery and a method of making the same. The present invention relates to a composition for coating a frozen confectionery, the composition comprising from 10% to 50% by weight of a dry glucose syrup having a DE (dextrose equivalent) of less than 40, and having a total amount of monosaccharides and disaccharides of less than 10% by weight, and a water activity of less than 1.0, and from 35% to 70% by weight of fat. The invention also relates to a method for preparing said composition.

The application discloses a preparation method of konjak vinegar, which comprises the following steps: firstly, konjak powder is subjected to enzymolysis and saccharification by using a glucanase; then, alcohol fermentation and acetic acid fermentation are sequentially performed; meanwhile, purified konjak powder is supplemented before the acetic acid fermentation to perform deep fermentation; finally, konjak vinegar is prepared by using a fructose-glucose syrup to adjust the flavor. The process disclosed by the application has higher production efficiency, the prepared product has low trimethylamine acetate content and high safety, and compared with traditional fruit vinegar, the prepared konjak vinegar has slightly thick taste and contains more functional components such as mannose oligosaccharide, has high acceptance and can play a certain disease prevention effect, and has wide application prospect.