960 results about "High-fructose corn syrup" patented technology

The invention relates to the field of beverages compounded by fruits and vegetables as well as flowering tea and preparation methods thereof, and provides a strawberry-flavor peony compound beverage and a preparation method thereof. The compound beverage is formed mainly by strawberries, white gourds, mung beans and a mixed extracting solution of peonies and greenish lily flowers in proportion, wherein the mixed extracting solution of peonies and greenish lily flowers is obtained in the manner that an ethanol solution with the concentration of 90 percent is adopted to be added with tartaric acid used as an extracting agent for extraction; the preparation method comprises the following steps: strawberries and white gourds are respectively juiced for standby use, then the juiced strawberries and white gourds are mixed with ground mung bean milk and the mixed extracting solution of peonies and greenish lily flowers, then high fructose corn syrup, citric acid and potassium sorbate are added into the mixture, and homogenizing, degassing, sterilization and filling are performed, so that finished products are obtained. The compound beverage provided by the invention is complete in nutrition and delicious in taste, greatly reserves respective nutritional ingredients, and has the health functions of preventing hypertension and arteriosclerosis and weight loss.

The invention discloses a matrimony vine composite health care enzyme and a preparation method thereof. The matrimony vine composite health care enzyme comprises the raw materials of 1-16 parts of matrimony vine, 0-12 parts of red date, 0-1 part of licorice, 0-4 parts of black rice, 0-2 parts of white hyacinth bean, 0-5 parts of oat, 0-5 parts of tartary buckwheat, 0-3 parts of cassia seed, 0-1 part of chrysanthemum, a lot of honey, a lot of granulated sugar, a lot of high fructose corn syrup and a lot of oligosaccharide. The method comprises the following steps: beating matrimony vine and red date, extracting chrysanthemum and licorice, immersing the cereal and steaming, inoculating Aspergillus oryzae and Kluyveromyces Marxianus yeast and fermenting, and performing pulp refining, sterilizing a mixed liquor, and inoculating lactics for enclosed insulation and fermentation to obtain the matrimony vine composite health care enzyme. The matrimony vine composite health care enzyme stock solution can be prepared to a matrimony vine composite health care enzyme concentrated slurry, an enzyme paste and enzyme powder, and the enzyme powder can be prepared to a matrimony vine composite health care enzyme effervescent tablet, a particle electuary, a chewing tablet, a lozenge and a capsule.

The invention provides a natural fruit and vegetable enzyme beverage blended thick slurry and a production method thereof. One or more kinds of fruits and vegetables are squeezed into juice, the separated fruit and vegetable residue and peels, seeds and pulps of the fruits and vegetables are added with sugar and are fermented and proliferated by yeasts to form yeast cells, so that yeast polypeptide amino acid is prepared; fruit and vegetable juice is added with saccharose and the yeast polypeptide amino acid and then is subjected to synchronous fermentation of yeasts and lactic acid bacteria; fermentation liquid is added with saccharose, high fructose corn syrup and soaked white fungus, the mixture is ground, homogenized, heated and sterilized, and then is subjected to hot filling and is sealed, wherein the shelf life is more than one year, the terminal product is not added with any food additive and is not added with nutrient supplements artificially, and is a pure natural heath drinking. The yeasts and the lactic acid bacteria are utilized for fermenting fruits and vegetables, a number of enzyme metabolites are produced and accumulated, and compared with nutrition and functional components contained in fruit and vegetable raw materials and microorganisms, the natural fruit and vegetable enzyme beverage blended thick slurry has beneficial efficacies of promoting digestion, enhancing immunity, delaying senescence of a human body and the like.

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 belongs to the field of beverage preparation, and particularly to a brown lactobacillus beverage and a preparation method of the brown lactobacillus beverage. The brown lactobacillus beverage is prepared from skim milk powder, white granulated sugar, glucose, high fructose corn syrup, a sweetening agent, a stabilizer, probiotics strains and pure water. The preparation method comprises steps of yeast milk burdening, hydration, homogenization, browning, sterilization, inoculation, fermentation, base materials burdening, base materials sterilizing, milk mixing, homogenization, sterile filling, and refrigeration. The product provided by the invention has sucrose content 30-100% lower than that of a general product, and zero fat content. The product can really relieve the metabolic burden of a human body and is healthy nutrient. In addition, the problem of poor product stability caused by low sugar is solved, and the content of activated probiotics during the fermentation of probiotics strains is greater than or equal to 3*10<8>cfu / mL, so the product has a high nutritive value.

The invention discloses a high-yield method for co-producing the resistant dextrin, the beta-cyclodextrin and the F42 HFCS. According to the process, corn starch serves as a raw material, digestible dextrin is converted into the beta-cyclodextrin through burning, liquefaction and addition of cyclodextrin glucoxyltransferase, and composite insoluble substances are obtained through toluene composition and filtered, toluene is recycled and the beta-cyclodextrin is obtained; the surplus solution is subjected to composite saccharifying enzyme saccharification, chromatographic separation and refining, and resistant dextrin and corn syrup are obtained; and the corn syrup is subjected to isomerization and fining, and the F42 HFCS is obtained. According to the method, the high-purity resistant dextrin can be produced, the application field of the resistant dextrin is expanded, the surplus digestible mother solution is effectively used to produce the beta-cyclodextrin and the F42 HFCS, the production cost is greatly reduced, and the material usage rate and the yield are improved apparently.

Hydroxymethylfurfural is made from an aqueous hexose sugar solution, especially from a high fructose corn syrup product. By rapidly heating the sugar solution to the elevated temperatures involved as well as rapidly cooling the resultant product mixture, a limited per-pass conversion to HMF is obtained; correspondingly, however, the overall exposure of the HMF that is formed to acidic, elevated temperature conditions is also limited, so that byproducts are reduced. Separation and recovery of the products is simplified, and levels of HMF and other hexose dehydration products known to inhibit ethanol production by fermentation are reduced in the residual sugars product, to an extent whereby the residual sugars product is suited to be directly fermented to ethanol or for other uses.

The invention discloses a method for preparing a probiotic brown lactobacillus beverage product with large amount of bacteria, which comprises the steps of Maillard reaction, probiotic fermentation and post treatment, wherein the probiotic fermentation step comprises: hydrating and sterilizing defatted milk powder or defatted fresh milk, reacting the defatted milk powder or the defatted fresh milk for 2.5 hours at the temperature of between 95 and 98 DEG C till the milky yellow becomes brown at the end point of the reaction, cooling the reaction product to between 37 and 38 DEG C, inoculating the reaction product to a Lactobacillus casei strain, statically fermenting the strain for 48 to 72 hours at the temperature of between 37 and 38 DEG C till the pH reaches 3.8 to 4.0, and cooling the fermentation product to between 2 and 6 DEG C; and the post treatment steps comprises: preparing base solution by using sugar, high fructose corn syrup, pectin and purified water, wherein the weight ratio of the base solution to the probiotic fermentation solution is 1 to 3; and the pH is adjusted to between 3.5 and 3.6; homogenizing the base solution, cooling the base solution to between 2 and 6 DEG C, canning products after passing detection, maturing the products for 4 to 8 hours at the temperature of between 2 and 6 DEG C, and delivery the products from a storage. The number of the living bacteria in the shelf life of the product can reach 1*108 to 1*1,010cfu / ml; and the product has zero fat and super clear mouthfeel, has no viscosity, has high probiotic detection rate, and can effectively keep or recover the intestinal microbial balance.

The invention provides a highland barley ship biscuit and a method for making the same. The highland barley ship biscuit is made by steps: adding, by weight of cooked barley flour or tsamba flour, 20-80% of oil, 30-37% of high fructose corn syrup, 7-10% of granulated white sugar, 30-38% of nut particles, 25-30% of milk powder, 10-20% of cooked peameal and 0.8-1.4% of salt into the tsamba flour or cooked barley flour original from Tibet; and well mixing and feeding the mixture into a ship biscuit maker for pressing under the pressure of 150-250kg / 2cm, and packaging at a vacuum degree of 0.085-0.095MPa. By the improved ship biscuit production process, the process flow of making raw biscuits prior to crushing and pressing to obtain the ship biscuits required in the conventional production process is avoided, the process of pressing the highland barley ship biscuits is simplified greatly, the problem that the raw biscuits are difficult to bake at high altitude and under low atmospheric pressure in Qinghai-Tibet plateau is solved.

The invention relates to a preparing method for coconut yogurt and coconut yogurt prepared through the method, and belongs to the technical field of fermented milk product processing. The preparing method for the coconut yogurt comprises the main steps that 3-5 g / L of whey protein powder, 1-2 g / L of modified dietary fiber, 0.4-0.8 g / L of acetylated distarch phosphate, 0.1-0.2 g / L of pectin, 1-4 g / L of fructooligosaccharide, 6-10 g / L of high fructose corn syrup and 70-90 g / L of white granulated sugar are dissolved in raw milk, mixed uniformly, then sterilized for 300 s at the temperature of 95 DEG C, cooled to 41 DEG C-43 DEG C, inoculated with ready-to-use starters such as Hansen YF-L904 and Danisco YM-C LYO, and fermented until acidity reaches over 70 degree T, in the mixing process, coconut syrup and / or coconut powder / or coconut jam containing pulp are / is added, and / or in the filling process, the coconut jam is added online. The problems that in the preparing process, coconuts are prone to browning, and the yogurt is prone to being contaminated by infectious microbes in the fermenting process are solved.

The invention discloses a method for preparing high fructose corn syrup, comprising the following steps: (1) adding sucrose hydrolase to a sucrose solution for hydrolyzation and carrying out filtration, discoloration, ion-exchange, concentration and chromatographic resolution on the enzymatic hydrolysate to respectively gain high-purity glucose liquid and fructose liquid; (2) carrying out discoloration, ion-exchange, nanofiltration membrane treatment and concentration on the resulting fructose solution to prepare high fructose corn syrup F90; (3) carrying out concentration, isomerization, discoloration, ion-exchange and concentration on the resulting glucose liquid to prepare high fructose corn syrup F42. By adopting the method, sucrose is decomposed by saccharase, fructose purity is increased by resin decolorization and chromatographic resolution, and impurities such as oligosaccharide are removed by a nanofiltration membrane, thus effectively improving the quality of high fructose corn syrup and simultaneously producing sugar liquor with three purities at most to meet different demands.

The invention discloses a nutrition-supplementing fermented beverage for different groups of people and a preparation method thereof. Per 100 grams of the fermented beverage product comprises the following ingredients: 20-80 grams of a plant-fermented stock solution, 2-15 grams of water-soluble dietary fiber, 1-10 grams of high fructose corn syrup or white granulated sugar, 2-10 grams of concentrated juice, 0.1-3 grams of a medicinal-and-edible extract, 0-1.2 grams of branched chain amino acids, 105-180 milligrams of mineral elements, 21-50 milligrams of vitamins, 0.01-1 gram of natural sweetener, and purified water accounting for all the remaining parts. The ingredients are rationally proportioned in the beverage according to nutrient intakes of different groups of people in China, so that multiple essential vitamins and trace elements are supplemented to the different groups of people, in order to improve the conditions of irrational dietary patterns and insufficient nutrient intakes of the people.

The invention relates to a waxberry fruit jelly, comprising fruit jelly material liquid and arbutus in syrup embedded in the fruit jelly material liquid; the arbutus in syrup is soaked in white sugar liquid with the sugar degree of 21-23 degrees; the fruit jelly material liquid comprises the following materials according to ratio by mass and white granulated sugar, citric acid, proper amount of sweetener, proper amount of antiseptic agent and water: 15%-30% of waxberry juice, 0.6%-1.2% of fruit jelly power, 10%-15% of high fructose corn syrup, 0.003%-0.006% of sodium citrate, proper amount ofwhite granulated sugar so that the sugar degree of the fruit jelly material liquid is 15.0-18.0 degrees, proper amount of citric acid so that the total acidity of the fruit jelly material liquid is 3.5-5.0 g / L, and the balance of water. The preparation method comprises the following steps: A, weighing and mixing materials; B, adding white granulated sugar to adjust the sugar degree of material liquid; C, filling and packing; D, bactericidal standing.

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 invention discloses a method for manufacturing dried coprinus comatus. The method comprises the following steps of material preparing, blanching, salting, brittleness keeping and hardening, color processing, precooking, sugar making, drying, sugar coating, reshaping, packaging and the like. According to the method for manufacturing the dried coprinus comatus, the coprinus comatus is salted, part of water of the coprinus comatus is removed so that the tissue of the coprinus comatus can be compact, the permeability of cells is also changed so that the sugar can permeate into the dried coprinus comatus, and therefore a finished product has a pure flavor and tastes good; the dried coprinus comatus is stable in color and luster due to the brittleness keeping and hardening and the color processing; since high fructose corn syrup is used in the sugar making process, the dried coprinus comatus has a lingering aftertaste, the nutritional ingredients in the coprinus comatus can be maintained sufficiently, and the dried coprinus comatus has the functions of whetting appetite, promoting digestion, and enhancing human body immunity.

The invention discloses a Jerusalem artichoke / chicory comprehensive utilization method and is characterized in that the method comprises the following steps of: (1) removing impurities and shredding Jerusalem artichoke / chicory, continuously leaching Jerusalem artichoke / chicory shreds with 70 to 80 DEG C water, and performing solid-liquid separation to obtain a Jerusalem artichoke / chicory leaching solution and Jerusalem artichoke / chicory cake; (2) subjecting the leaching solution from the step (1) to ultrafiltration, resin desalting treatment and resin decoloration; (3) purifying the leaching solution from the step (2) by nano-filtration to obtain a nano-filtration dialysate and a nano-filtration concentrate, subjecting the nano-filtration concentrate to evaporation concentration and spray drying to obtain inulin; and (4) performing reverse osmosis concentration on the nano-filtration dialysate to form a reverse osmosis concentrate, and treating the reverse osmosis concentrate with DTF-01 chromatographic separation resin to obtain fructooligosaccharides and high fructose corn syrup. With the technical scheme, Jerusalem artichoke / chicory can be used to produce inulin, high fructose corn syrup and fructooligosaccharides. The method has the advantages of simple process and high production efficiency.

The invention discloses a donkey-hide gelatin drink and a preparation method thereof, belonging to the technical field of drinks. The donkey-hide gelatin health care drink comprises the main raw materials of donkey-hide gelatin, red dates, brown sugar, high fructose corn syrup, citric acid, vitamin C, stabilizer and purified water, and is prepared by the steps of dissolving, filtrating, mixing, homogenizing, sterilizing, tinning and the like. The donkey-hide gelatin drink has the effects of beautifying human skin, enriching the blood, soothing the nerves, preventing cold and flu and the like, wherein the donkey-hide gelatin drink contains a special amino acid-hydroxyproline which is a purified collagen protein and is the best way of ensuring the collagen synthesis of skin regeneration, therefore, the donkey-hide gelatin drink has the effects of moisture preservation, anti-wrinkle, skin repair, hair moisturizing and the like; meanwhile, because of containing the red dates and the brown sugar, the donkey-hide gelatin drink not only has the nutrition of the red dates and the brown sugar, but also has the pleasant aroma of the red dates and the sweet aroma of the brown sugar; the donkey-hide gelatin drink has a taste and an aroma which can not be blended out by food additives; and the donkey-hide gelatin drink has better beautifying effect by the complement of the skin whitening function of the brown sugar and the beautifying skin effect of the donkey-hide gelatin.

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.

The invention provides oat milk and a preparation method thereof. The oat milk is characterized by comprising the following components according to the part by weight: 20 to 70 parts of oat enzyme hydrolysis solution, 30 to 80 parts of milk, 0 to 0.5 part of stabilizing agent, 0 to 3 parts of white granulated sugar, 0 to 2 parts of polyglucose, 0 to 2 parts of high fructose corn syrup, 0 to 1.5 parts of honey, 0 to 1.5 parts of maltodextrin, 0 to 1 part of fructo-oligosaccharide, 0 to 1 part of galacto-oligosaccharide syrup, 0 to 1 part of wheat germ powder, and 0 to 0.5 part of salt. According to the invention, easily-absorbable oat enzyme hydrolysis solution is added in milk, so that double nutritions of oat and milk are combined perfectly, and then nutrition requirements and psychological requirements of modern consumers on living are met.

The invention discloses a flaxseed drink. The flaxseed drink comprises the following raw materials in parts by weight: drinking water 50-80, flaxseed water soluble powder 0.2-30, flaxseed gum 0.2-0.5, white granulated sugar 2-4, high fructose corn syrup 1-5, lecithin 0.04-0.1, a stabilizer 0.1-0.2, ethyl maltol 0.0006-0.001, aspartame 0.001-0.008, acesulfame potassium 0.01-0.03, lactic streptococcus 0.01-0.015, D-sodium erythorbate 0.01-0.015, vitamin E 0.008-0.01, tea polyphenols 0.012-0.015, an edible essence 0.01-0.03, and a proper amount of fruit and vegetable juice concentrate. The flaxseed drink is a health drink which is rich in alpha linolenic acid and a variety of balanced nutrients.

The invention discloses a jewel orchid fruit vinegar, which is prepared according to the following steps: 1kg of jewel orchids, 3kg to 5kg of oriental wormwood, 3kg to 5kg of kudzu vine roots, 3kg to 5kg of liquorice and 1kg to 2kg of haws are adopted and washed with water; the materials are decocted for three times; the decoction is clarified to obtain liquor, and after alcoholic fermentation, acetic fermentation, aging, filtration, stabilization and ultrafiltration, the jewel orchid fruit vinegar is obtained. The invention also discloses a jewel orchid fruit vinegar beverage, the jewel orchid fruit vinegar, water, high fructose corn syrup, glucose, rock candy and honey are proportioned, boiled and uniformly blended, and thereby the jewel orchid fruit vinegar beverage is obtained. Both the inherent ingredients and the nutritional values of the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage produced by the invention are better than the inherent ingredients and nutritional value of table vinegar with grain as material, the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage keep the unique taste of the jewel orchid as a traditional Chinese medicine, are acid, soft and rich in nutrition, and have certain stomach-strengthening, digestion-promoting, tonifying and health-care effects, the quality and the grade are high, and moreover, since alcoholic fermentation and acetic fermentation are carried out in one step, the production period is shortened.

The invention discloses a cake with satiny mouthfeel and a baking method thereof. The cake is prepared from plain flour, eggs, white sugar, salad oil, an emulsifying agent, high fructose corn syrup, cream, glycerol, milk powder, sorbitol, xanthan gum, monoglyceride, salt and essence. The baking method comprises the following steps of: A, stirring until materials are mixed fully and uniformly; B, pouring pulp, namely pouring the stirred pulp into a baking die with a paper holder; and C, baking, namely putting the paper holder into an oven, baking for 15 to 20 minutes and taking the cake out off the oven. In the cake, cake flour or low-gluten flour in the conventional process of the conventional cake formula is replaced by the plain flour; and a gluten network structure formed by the plain flour in a mixture is broken in the processing process. The baked product has the characteristics of smoothness and softness and is easy to digest. Compared with the conventional baking process, the cake has the advantage that the problem of dried mouthfeel is solved; and the cake has the characteristics which are the same as those of the conventional baked cake, and also offers a fine and smooth mouthfeel.

A sweetener syrup containing glucose, a stabilizer selected from the group consisting of DP2 to DP10 saccharides, sugar alcohols, monosaccharides other than glucose and mixtures thereof, and flavor enhancer is resistant to crystallization and has viscosity and sweetness comparable to that of high fructose corn syrups and may be used as a substitute for high fructose corn syrups in foods and beverages.

The invention provides a potato mooncake. A cake crust comprises the following components in parts by weight: 50-75 parts of flour, 25-50 parts of potato granules, 50-80 parts of high fructose corn syrup, 10-40 parts of plant oil, 0.1-1 parts of monoglyceride, 0.1-0.3 part of sodium carbonate, and 5-8 parts of water; a stuffing comprises the following components in parts by weight: 100 parts of potato granules, white granulated sugar, melon seed kernels, peanut kernels, sesame, walnut kernels, pinenut kernels, plant oil, rose wine, water and the like. The potato mooncake has the advantages that the stuffing and the cake crust use the potato granules as the main raw materials, so the fatty content of the potato mooncake is reduced, the difficulty in industrial processing is decreased, and the industrial processing efficiency is improved; the mechanical operation is convenient, the qualitative and quantitative standard processing is realized, and the potato mooncake is suitable for industrial production of large, medium and small cake processing enterprises.

The invention relates to a tomato fruit cake and a making method thereof. The tomato fruit cake comprises the components by weight: 100kg of fruit puree, 15-25kg of white sugar, 0.9kg of agar, 0.7kg of carrageenan, 0.04kg of potassium sorbate, 10-20kg of 80% high maltose syrup, 8-12kg of high fructose corn syrup, 0.08-0.10kg of citric acid, 0.04-0.06kg of sodium citrate, 0.04-0.06kg of malic acid and 0.03-0.05kg of malto dextrin. The making method comprises the following steps: feeding materials, and carrying out vacuum cooking for concentration so as to ensure the content of solid substances to be 63wt%-66wt%; and casting, and drying. The tomato fruit cake has the advantages that the taste is cool and palatefull, the sourness and sweetness are suitable, the nutrition is rich, the eating is convenient, the shelf life is long, the production technique is simple and the popularization and the promotion are convenient.

The invention relates to a kind of milk beverage, in particular to a kind of nutritious dynamic charging milk beverage and the preparation method thereof, and belongs to the food technical filed. The constituents and the weight ratios of the product of the invention are as follows: skimmed milk of 100-300kg, natural whey isolated protein of 1-5Kg, white crystal sugar of 500-80Kg and / or sweetener of 0.001-0.01Kg, high fructose syrup of 10-80Kg, ferment flavor fluid of 0.3-2.0Kg, stabilizer of 1-4Kg, citric acid of 1-5Kg, and lactic acid of 1-5Kg. The eight aspects of the product of the invention, namely, the whole sense, the milk aroma, the consistency, the fresh degree, the sweetness, the tender smoothness, the tasty and refreshing degree, and the aftertaste can all meet the requirements of most people.

The invention discloses a method for making dragon fruit vinegar. The dragon fruit vinegar is characterized by being processed by the steps of raw material treatment, pulping, enzymolysis, sugaring, alcoholic fermentation, acetic fermentation, blending, homogenizing, canning and sterilization. The method has the beneficial effects that dragon fruits or dragon fruit leftovers are taken as raw materials, so that the utilization ratio of the dragon fruits is increased; pectinase is decomposed, more nutrients can be decomposed by dragon fruit peels, and high fructose corn syrup is added during blending, so that the fruit vinegar tastes sour and sweet, is unique in flavor and has long aftertaste. The fruit vinegar can be prepared into a beverage and be eaten as a seasoning, is various in eating ways, has the effects of increasing the bone density, promoting the growth of cell membranes, whitening and beautifying, and is a green and healthy seasoning as well as health-care food.

The invention provides a preparation method of special syrup for baking in preparation of moon cakes and bread. The preparation method comprises the following steps of: preparing malt syrup containing 84% of solids and F55 high fructose corn syrup containing 75% of solids; and uniformly mixing the malt syrup containing 84% of the solids and the F55 high fructose corn syrup containing 75% of the solids in a weight ratio of 13: 7 to prepare the special syrup for baking. The special syrup for baking prepared by the invention can replace special white granulated sugar used in a traditional baking process of the moon cakes and the bread and can be directly used in the process of preparing the moon cakes and the bread; and the dissolving of the white granulated sugar is not needed so that the process is simple, the price is lower than that of the white granulated sugar, and the preparation cost is saved.

The invention relates to exoinulinase Z2-5 with low-temperature activity and a gene of the exoinulinase Z2-5. An amino acid sequence of the exoinulinase Z2-5 from sphingobacterium sp. is shown as SEQIDNO.1. The invention provides the gene Z2-5 encoded with the exoinulinase, and a recombinant vector and a recombinant strain of the exoinulinase gene Z2-5. The exoinulinase has the properties that the optimum pH value is 7; after the exoinulinase is treated by a 0.1 M buffer solution of which the pH value is 9.0 at room temperature for 1 hour, the activity of the exoinulinase also can be kept at over 30 percent; the optimum temperature is 40 DEG C, the enzyme activity of the exoinulinase is about 40 percent at the temperature of 10 DEG C and 50 DEG C, and the enzyme activity of the exoinulinase is about 10 percent at the temperature of below 0 DEG C; after the exoinulinase is treated at the temperature of 50 DEG C for 1 hour, the enzyme activity of exoinulinase also can be kept at over 30percent; and substrates of cane sugar, fructosan and the like can be hydrolyzed, so the exoinulinase belongs to the reaction selectivity of the hydrolysis of a fructose glycosidic bond. By the exoinulinase Z2-5, synanthrin can be hydrolyzed to prepare high fructose corn syrup, so the exoinulinase Z2-5 is used for food industry.