461 results about "High fructose" patented technology

Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

The invention provides an orange vinegar beverage and producing method thereof. The beverage is made from the raw material of orange, by the process of: pre-treating pulp and peel into paste; performing alcohol-lactic acid mixed fermentation and acetic acid fermentation to obtain orange original vinegar; mixing the orange original vinegar, sour additive, high fructose syrup, sucrose or other sweetening agent and water; filtering, packaging and sterilizing to obtain the product. The product achieves the nutritive value of both the fermented vinegar and oranges, and refreshing taste, is suitable for not only ordinary people, but also diabetic patients, consequently, is a new fruit vinegar product with good market potential.

The invention belongs to the field of beverage preparation, and in particular relates to a lactobacillus beverage contains probiotic fermented fruits and vegetables and a preparation method of the lactobacillus beverage. The lactobacillus beverage is prepared from purified water, skim milk powder, high fructose syrup, dextrose monohydrate, probiotic fermented fruits and vegetables, white granulated sugar, a stabilizer or probiotics. The prepared beverage has the advantages of rich nutrient, smooth texture, no whey separation-out, smooth mouth feel, rich fragrance and bright and natural color. The color is brought by fruits and vegetables, and no pigment is added. The bright color triggers the appetite of consumers and meets the requirement of consumers for nature. The preparation method is scientific, reasonable, simple, and practicable.

The invention relates to saccharification processing technology of jerusalem artichoke by utilizing high-quality fructose biomass as a raw material and strain selection and technology optimization for producing mannitol by taking jerusalem artichoke as carbon source through fermentation. The method comprises the following steps: 1) crushing jerusalem artichoke tuber into coarse particles, filtering after water leaching and enzymolysis for 6 hours, supernating at 42 DEG C, rotating, evaporating and concentrating to obtain saccharification jerusalem artichoke juice with high concentration of fructose; 2) establishing high performance liquid chromatography analysis and detection conditions which can synchronously analyze the content of fermentation liquor substrate (glucose and fructose) and products (mannitol); and 3) inspecting the capacity for producing lactic acid and mannitol through fermentation by seven lactic acid bacteria by utilizing saccharification jerusalem artichoke juice with different concentration of total sugar, thus determining lactic acid bacteria with high transformation rate and production intensity of fructose, and optimizing production fermentation conditions and the highest concentration of tolerant substrate. Through feed-batch fermentation, production efficiency can be improved and mannitol can be continuously produced in large scale. The method not only generates no byproduct of sorbitol, but also has low production cost, wide raw material sources, simple technology, and mature technical route and can be implemented in industrialization.

The invention relates to a preparation process of rice high fructose syrup, which belongs to the technical field of biological enzymolysis. The preparation process is characterized by comprising the following process steps of: washed rice soaking; thick fluid grinding; liquefaction and enzyme inactivation; rice dreg filtration; saccharification and enzyme inactivation; decolorization and filtration; ion exchange and concentration; isomerization; secondary decolorization and filtration; and secondary ion exchange and vacuum concentration, wherein when the syrup concentration reaches 70 to 75 percent, the concentration is stopped to obtain a finished product, namely 42% high fructose syrup. The preparation process directly takes rice as a raw material to produce the high fructose syrup through a biological enzymolysis technique, thereby not only saving a process step of preparing starch from foodstuff and greatly reducing the production cost, but also promoting intensive processing of the rice, bringing the utilization value of the rice into play to the utmost extent, and strongly promoting the diversified development of grain processing enterprises.

The present invention provides a puffed high meal and fiber food, which is made of the raw material according to the weight shares comprises: seven major ingredients: 1.5 to 2.5 of tartary buckwheat, 1.0 to 2.0 of konjac flour, 0.2 to 0.5 of soy dietary fiber, 0.2 to 0.5 of oat bran, 0.2 to 0.5 of zein fiber, 0.2 to 0.5 of apple fiber and 0.1 to 0.5 of lecithin; seven accessories A: 2 to 3 of benne, 0.5 to 2 of oat, 0.3 to 1 of medlar, 0.1 to 1 of raisin, 0.1 to 1 of white sesame, .01 to 1 black sesame and 0.1 to 1 of almond; ten accessories B: 0.1 to 1 of white granulated sugar, .01 to 0.3 of maltitol, 0.1 to 0.3 of Isomaltitol , 0.3 to 1 of phycite, 0.1 to 0.3 of mannite, .05 to 1 of isomaltooligosaccharide, 0.1 to 1 of starch syrup, 0.5 to 1.0 of high fructose syrup, 0.1 to 1 of citric acid and 0.01 to 0.1 of flavor composition. The present invention has the functions of the weight losing, the blood sugar controlling, the blood-fat adjusting, the intestines moistening, the bowels relaxing and toxin expelling.

The present invention discloses a glucose isomerization molecular sieve catalyst and a preparation method thereof. The preparation method comprises: (1) carrying out dealumination treatment on prepared Al-Beta zeolite by using an acid to obtain high silicon zeolite; (2) dissolving the high silicon zeolite and a tin source in an organic alkali to form an amorphous sol, and carrying out first hydrothermal crystallization to form a Sn-Beta primary crystal; and (3) carrying out second hydrothermal crystallization on the Sn-Beta primary crystal under the assist of a mesoporous templating agent, cooling, washing, drying, and calcining to obtain the glucose isomerization molecular sieve catalyst. According to the present invention, with the application of the prepared glucose isomerization molecular sieve catalyst in the isomerization reaction of glucose, the higher glucose conversion rate and the high fructose yield are obtained; and the preparation method has characteristics of cheap and easily available raw material and rapid synthesis, and the prepared glucose isomerization molecular sieve catalyst has good reusability.

The invention provides a method for preparing a spice for tobaccos, wherein 10-24 DEG and 20 DEG white spirit cocktail or concocted cocktail are adopted. The dosage ratio of materials is as follows: sugar: cocktail (white spirit cocktail or concocted cocktail): amino acid: potassium hydroxide: water: propylene glycol or high fructose syrup, is equal to 2.5 to 7.5:51.5 to 100:1:0.3 to 0.6:2.7 to 5.4:2 to 4. Glucose, fructose, sucrose, xylitol, rhamnose are adopted as the sugar. The above materials are put in a reaction vessel to be stirred uniformly and heated to 90 to 95 DEG for being subjected to the reflux reaction for 1 to 5 hours. After the reaction is complete, the reaction liquid in the reaction vessel is cooled in a cooling tank to the room temperature and then is added with potassium sorbate with a concentration between 0.6 thousandth to 1.2 thousandths. After the mixture is stirred uniformly, the spice can be barreled into products. The spice prepared by the above method has the perfumes of coke flavor, fragrance, wine brewing and the like. The spice can be added into tobaccos or sheets for reducing stimulation, improving the aftertaste and increasing sweet taste. Thus, tobaccos taste fragrant and soft.

The invention discloses fresh flower paste and a preparation method thereof and belongs to the technical field of edible paste. The fresh flower paste comprises high fructose corn syrups, fresh jasmine, white granulated sugar, jasmine juice, honey, edible gelatin, a flavoring agent and water. According to the fresh flower paste, the fresh jasmine is used as a raw material; by the method, high temperature sterilization is performed, the natural color can be kept, and the flavoring agents such as honey are added, so that the fresh flower paste is natural and faint in scent, intense in fragrance, clear and bright in liquor, strong and mellow in taste, and high in nutritional value, and is an ideal raw material when soaked independently for drinking or matched with other flowering tea.

The invention discloses a green tea-bitter gourd slices, and a preparation method and application thereof. The preparation method comprises the following steps of: pre-treating, debitterizing and hardening bitter gourds, and maintaining the bitter gourds green; crushing and sieving green tea, heating and digesting the green tea with deionized water, filtering the green tea, adding xylitol and high fructose syrup in filtrate, and adjusting the pH value of the filtrate to be 6-7, thus obtaining green tea soup; soaking the treated bitter gourd slices in the green tea soup to enable ingredients such as tea polyphenol, the xylitol and the high fructose syrup in the tea soup to permeate in the bitter gourd slices; and draining and drying the soaked bitter gourd slices which are fished out, thusobtaining the green tea-bitter gourd slices. The green tea-bitter gourd slices prepared by the preparation method disclosed by the invention are 0.2cm to 0.8 cm thick, brownish green, semi-ring-shaped, full in appearance, and free from crystals on the surface; the taste of the tea-bitter gourd slices is slightly bitter and then sweet, rich in tea aroma, and mild in bitter gourd flavour; and the total content of the tea polyphenol is 8840-11510 mg/kg. The green tea-bitter gourd slices are convenient to store, and can be eaten by chewing or drunk by being mixed with warm water or boiling water.

The invention discloses a method for preparing stuffed fish for preventing freeze denaturation of proteins, which comprises the following steps: material selection, pretreatment, protection treatment for preventing freeze denaturation, mincing, flavoring, tray filling, quick-freezing, micro-unfreezing, slicing, sizing, coating of bread bran, deep fry, cooling and packaging into products. The method is characterized in that protection treatment for preventing freeze denaturation comprises the following steps: soaking clean fish after material selection and pretreatment into a mixed solution which contains 0.03 to 0.05 percent of citric acid and 0.2 to 0.3 percent of sodium citrate for 5 to 10 minutes, taking out soaked fish, adding high fructose syrup which is 2 to 3 percent of the weight of the fish for uniform mixing, and preparing products from the fish which is penetrated by the high fructose syrup, wherein the products have tender and plump flesh and fine and elastic mouthfeel. The method has strong practicality, does not need special equipment, is convenient to operate, and suitable for processing products such as the stuffed fish or fish steak.

The invention discloses a novel nutritious healthy beverage and making process thereof, which pertains to the field of functional beverage. The invention contains 5-40kg of high fructose syrup, 2-20kg of condensed apple juice, 1-20kg of Chinese date, 0.5-5kg of medlar, 1-20kg of glucose, 0.2-1.5kg of citric acid, 0.1-1.0kg of sodium citrate, 50-500g of vitamin C, 10-100g of lysine, 10-200g of phaseomannite, 0.2-2.0g of vitamin B6, 1-10mg of vitamin B12, 100-1000g of taurine. The making process includes material selecting, cleaning, leaching, slurrying, concocting, filtering, canning, sterilizing, packing and inspecting. The invention is unique in prescription, advanced in process, nutrition abundant in final product, having heath-care functions of brain nutrition compensation, brain power expansion, fatigue relief or the like, especially suitable for students, brain workers, car drivers and night working people.

The invention relates to cooling drink containing Chinese scholartree flower. The invention provides the cooling drink containing the Chinese scholartree flower first. The cooling drink comprises the following compositions in percentage by weight: 1 to 4 percent of candied Chinese scholartree flower and 10 to 20 percent of candied Chinese scholartree flower water. The invention also provides a method for preparing the cooling drink containing the Chinese scholartree flower. The method comprises the following steps: white granulated sugar, high fructose syrup and/or starch syrup, vegetable oil, stabilizer and so on are mixed into a base material of the cooling drink and subjected to heating and decocting; and when the temperature reaches between 75 and 85 DEG C, the candied Chinese scholartree flower water is added into the base material which is then subjected to uniform stirring and subsequent steps including homogenizing, sterilizing, cooling, injection molding and demoulding, wherein the candied Chinese scholartree flower is added into the base material of the cooling drink before injection molding. The method adds a special proportion of natural health care food into a general cooling drink formula, so that not only the adequate sweet and sour mouthfeel can be increased but also the simple cooling drink has the functions of invigoration and health care and is suitable for consumer groups of all ages.

The invention discloses viable bacterium type gas beverage and a method for preparing the same. The viable bacterium type gas beverage comprises, by weight, 0.1-0.7% of fermented milk base materials, 0.7-1% of skimmed milk powder, 3-5% of sucrose, 5-9% of high-fructose syrup, 0.3-0.45% of soluble soybean polysaccharides, 0.05-0.15% of pectin, 0.15-0.25% of acidity regulators, 0.01-0.03% of defoaming agents, 0.001-0.005% of probiotics, 0.05-0.1% of edible essence and the balance water. The viable bacterium type gas beverage and the method have the advantages that as compared with carbonated beverage, the viable bacterium type gas beverage has fresh, cool and thirst quenching taste just like the carbonated beverage, further contains milk protein and large quantities of active probiotics which are unavailable in the carbonated beverage and is low in sugar content, and the like.

The invention discloses a great burdock tea beverage and a method for preparing the same by adopting various malolactic bacteria for mixed fermentation, and belongs to the field of beverage processing. The great burdock tea beverage is characterized by being prepared from the following raw materials in parts by mass: 80-120 parts of great burdock juice, 100-200 parts of purified water, 4-6 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.03-0.05 part of chitosan, 0.01-0.02 part of Lactobacillus bulgaricus suspension, 0.01-0.02 part of lactobacillus rhamnosus suspension, 0.01-0.02 part of pediococcus pentosaceus suspension and 0.01-0.02 part of streptococcus thermophilus suspension; the finished product of great burdock tea beverage is prepared through the steps of blending, fermentation, clarification, filtration, degasification, filling, sterilization and packaging. The great burdock tea beverage obtained by the invention is rich in oligosaccharide, vitamin, minerals, and other substances beneficial to the human body, is simple in process, is low in preparation cost, is safe, has no toxic or side effect, and is convenient to drink.

The invention discloses snow pear-osmanthus fragrans jam which is prepared from the following raw materials in percentage by weight: 30-40% of snow pears, 20-30% of high fructose syrup, 10-20% of water, 20-30% of white granulated sugar, 0.6-0.8% of osmanthus fragrans, 3-10% of a thickener, 0.2-0.8% of citric acid, 0.2-0.8% of malic acid, 0.05-0.5% of sodium citrate, 0.01-0.1% of a preservative, 0.001-0.01% of a pigment, 0.1-0.8% of pear essence and 0.1-0.8% of osmanthus fragrans essence, wherein the ratio of the snow pears to the osmanthus fragrans is 50:1. The invention further discloses a preparation method and application of the snow pear-osmanthus fragrans jam. During preparation, the snow pears with health efficacy is added for being matched with the fresh osmanthus fragrans, so that the snow pear-osmanthus fragrans jam is bright in color and lustre, fresh in fragrance, fine in taste, sour and sweet, and delicious; through scientific compatibility of the snow pears, the osmanthus fragrans and other raw materials, not only are the double fragrant tastes of the snow pears and the osmanthus fragrans kept, but also the tastes and the efficacy of the osmanthus fragrans and the snow pears are perfectly combined; meanwhile, the health function of moistening the lung to arrest cough is improved. Therefore, the snow pear-osmanthus fragrans jam has high values of nutrition and health, and serves as environment-friendly, healthy and natural food with a novel taste.

The present invention relates to a milk fruit accompaniment belonging to the technical field of food. The fruit accompaniment is made by mixing 5 to 100 shares of fruit materials, 120 to 220 shares of water, 5 to 16 shares of cane sugar, 10 to 50 shares of high fructose syrup, 16 to 43 shares of glucose syrup, 0.6 to 3.2 shares of recomposed edible colloid, 1.7 to 2.8 shares of citric acid, 1.0 to 2.5 shares of acidity regulator, 0.2 to 0.6 share of water retaining agent and 0.08 share of sorbic acid with a proper amount of vitamins C, essence and pigment. The present invention also relates to a making technique of the milk fruit accompaniment. The method specifically comprises the following steps: preparing the fruit materials, preparing the sugar syrup, immersing fruit, preparing glycine mixture, preparing acidity additive mixed liquid, preparing solution, boiling, cooling and packing. After the milk fruit accompaniment is mixed with milk, the mixture is quickly agitated. At the moment, calcium ions in the milk and the recomposed edible colloid quickly form a net gelatin in different states under the action of acid.

The invention provides a preparation method of a corn juice beverage, the method includes that: fresh or frozen corn is taken to be processed by water vapor for 1 to 30min, then water 1 to 10 times the weight of the corn is added to carry out crushing processing and filtration, 2 to 20U/g of Alpha-amylase of the corn and 2 to 30U/g of lipase of the corn are added in the obtained serous fluid at 45 to 75 DEG C, so as to carry out the thermal insulation enzymatic hydrolysis for 20 to 60min, high fructose syrup of 10 percent to 80 percent of the weight of the corn and stabilizer of 0.05 to 0.7 percent of the weight of the corn are added after the completion of the enzymatic hydrolysis reaction, and the corn juice beverage is obtained by volume fixing, degassing, homogenization and sterilization. The prepared corn juice beverage not only has beige and natural color and luster, strong flavor, pure taste and rounded texture, but also has good stability, no precipitation, no layer separation phenomenon and long guarantee period by using the method of the invention, in particular to the dual-enzyme (amylase and lipase), to carry out the enzymatic modification and the flavor processing of the corn juice.

The present invention relates to a preparation process of high fructose honey. Said preparation process includes the following steps: (1) preparing crystal; placing honey in a constant temp, room, making the crystal seed for inducing crystallization; (2) filtering honey; adding crystal seed and homogenizing, pressure filtering the honey at normal temperature, adding crystal seed and uniformly mixing them; (3) constant temp, crystallization; (4) dissolving and separating, taking out supenatant fluid, constant temperature dissolving crystallized honey, separating glucose from fructose, removing 95% of glucose; (5) freeze-drying, removing excess water content, regulating honey concentration to 41-42 Baume deg.; and (6) fine filtering and filling so as to obtain the invented high fructose honey product.

The invention discloses mutated xylose isomerase, its coding gene and application. The amino acid sequence of the xylose isomerase is SEQ ID NO.1, SEQ ID NO.3, SEQ ID NO.5 or SEQ ID NO.7. The xylose isomerase has higher activity than wild one, and can be used for high fructose syrup production. The coding gene of the mutated xylose isomerase can be used for the construction of recombinant bacterium utilizing xylose.

The invention discloses an active lactobacillus plantarum drink and a preparation method thereof and belongs to the technical field of microbial fermentation and food processing. The active lactobacillus plantarum drink comprises the following components in percentage by mass: 30.0-60.0% of fermented milk base material, 6.0-12.0% of white granulated sugar, 0.3-0.5% of stabilizing agent, 0.01-0.1%of food flavour, and 27.5-63.69% of purified water. The fermented milk base material comprises the following components in percentage by mass: 83.5-91.8% of skimmed milk, 8-16% of high fructose syrup, 0.1-0.5% of yeast powder and/or biologically active peptide, and 0.3-1.2 ppm of manganese salt, wherein a leavening agent is lactobacillus plantarum which is 106-107 CFU/g, or is lactobacillus plantarum and streptococcus thermophilus which are 106-107 CFU/g respectively. The active lactobacillus plantarum drink requires a shorter fermentation time, is high in lactobacillus plantarum content, hasobvious probiotic function, has a patalale sweet and sour taste, and has a distinctive flavor and a fresh and cool mouthfeel.

The invention relates to a seafood flavoring sauce, which comprises a material A and a material B. The material A is composed of: 9.72% of soybean oil, 5.67% of garlic bulb, 5.54% of red onion, 1.12% of ginger, 5.54% of dried scallop shred, 8.19% of water, 3.6% of modified starch, 3.35% of minced fried fish, 8% of maltodextrin, 2.94% of salt, 6.73% of monosodium glutamate, 1.7% of white granulated sugar, 4% of high fructose syrup, 10% of glucose syrup, 1.12% of smashed dried small shrimp, and 16.76% of soybean paste. The material B is composed of: 0.04% of star aniseed powder, 0.11% of fennel, 0.04% of chinese prickly ash powder, 0.4% of medium-hot chili powder, 0.27% of high-hot chili powder, 0.13% of black pepper powder, 0.07% of potassium sorbate, 0.1% of xanthan gum, 0.52% of a yeast extract, 0.1% of I+G, 0.24% of citric acid, 2.64% of chicken paste, 0.42% of lactic acid, 0.12% of caramel, 0.48% of a 1% Allura red aqueous solution, and 0.34% of dried scallop essence.

The invention relates to a chrysanthemum beverage, which comprises the following components by mass percent: 55-60% of chrysanthemum juice, 1-2% of fructo-oligosaccharide, 4-5% of high fructose syrup, 0.4-0.6% of xylitol, 0.001-0.01% of citric acid, 0.01-0.02% of stevia sugar, 0.02-0.03% of nisin and the balance of water, wherein chrysanthemum juice is prepared by extracting chrysanthemum mixture of dried Hangzhou white chrysanthemum, dried chrysanthemum and dried honeysuckle at a mass percent ratio of 6:(1-2):(1-2). The chrysanthemum beverage is prepared by mixing, boiling, filtering, sterilizing and packaging. The chrysanthemum beverage has the effects of refreshing and cooling, detoxifying and eliminating free radicals, and has the advantages of easily available raw materials, simplicity in production, no toxic or side effect and the like.