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

The invention provides a dispersing agent composition for dispersing a lithium iron phosphate precursor, a lithium iron phosphate positive electrode material and a secondary battery. The dispersing agent composition comprises a first dispersing agent and a second dispersing agent; the first dispersing agent is selected from any one or a combination of at least two of sulfonate, sulfate, organic ammonium salt, polyoxyethylene ether, cross-linked modified polyoxyethylene, phosphate and derivatives thereof, alkoxy polyethylene glycol silane, polyhydroxy alcohol or high fructose corn syrup; the second dispersing agent is selected from any one or a combination of at least two of polyoxyalkylene ether and a derivative thereof, polyether modified polysiloxane, unsaturated carboxylate and a derivative thereof, quaternary ammonium salt, alkyl sulfonate, alkyl sulfonate, polyethylene glycol and a derivative thereof or polyamino amide. The dispersant composition provided by the invention not only can significantly improve the solid content of the lithium iron phosphate precursor, but also can reduce the water consumption in the preparation process of lithium iron phosphate.

The invention provides a preparation process and application of rock sugar syrup, and belongs to the technical field of food production and processing. The purified high fructose corn syrup, purified mogroside and other high-purity components are used, the impurity content in the rock candy syrup raw materials is reduced, modified activated carbon is matched for adsorption treatment, the ash content of the rock candy syrup is reduced through the comprehensive effect, and meanwhile the light transmittance of the syrup is improved.

The invention belongs to the technical field of seasoning processing, and particularly discloses salad dressing capable of improving the stability of natural pigments and a preparation method of the salad dressing. The salad dressing capable of improving the stability of the natural pigment comprises the following raw materials: high fructose corn syrup, yolk liquid, white granulated sugar, potassium sorbate, lemon concentrated juice, table vinegar, water, glycerol, the natural pigment, titanium dioxide, sucrose fatty acid ester, edible salt, xanthan gum, soybean oil, acetylated distarch adipate, sodium ascorbate, mustard powder and a rosemary extract. The HLB (Hydrophile Lipophile Balance) value of the sucrose fatty acid ester is The synergistic effect of all the components is remarkable, multiple defense lines of oxidation resistance, system stability, corrosion prevention and the like are constructed, and the probability of natural pigment fading in the salad dressing storage process is reduced.

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 selenium-enriched honey pomelo health-care effervescent tablets and a preparation method thereof, and relates to the technical field of honey pomelo effervescent tablets. The effervescent tablets are prepared from the following raw materials in parts by weight: 20-45 parts of grapefruit powder, 5-25 parts of grapefruit powder, 0.5-1.5 parts of shaddock peel essential oil, 5-15 parts of maltodextrin, 5-15 parts of resistant dextrin, 15-30 parts of sodium bicarbonate, 20-45 parts of citric acid, 5-35 parts of xylitol, 5-15 parts of a selenium-enriched saffron crocus extract, 5-15 parts of Chinese yam powder, 1-5 parts of sucrose, 1-8 parts of high fructose corn syrup and 0.1-1 part of sodium citrate. And 0.1-0.5 part of acesulfame potassium, and an ethanol aqueous solution. The selenium-enriched honey pomelo health-care effervescent tablet is fragrant and pleasant in taste and wide in application range, has a good health-care function, can relieve the sub-health state, and has good effects in the aspects of supplementing selenium, improving the immunity, removing food retention, reducing stomach fire, strengthening the spleen and the stomach and improving the skin color and the skin type.

The invention relates to the technical field of high fructose corn syrup preparation, and discloses a raw material sterilization device for high fructose corn syrup preparation and a production technology.The raw material sterilization device comprises an outer box, a stirring mechanism is fixed to the top of the sterilization box and comprises a motor, the bottom of the motor is connected with a gear, one side of the gear is connected with a rotating pipeline in an engaged mode, and the rotating pipeline is connected with a rotating shaft; and stirring blades are fixed to the outer side of the rotating pipeline, the rotating pipeline extends into the inner box, and a stirring rod is fixed to the outer side of the bottom of the rotating pipeline. According to the raw material sterilization device for preparing the high fructose corn syrup, after the liquid pumping hole is sealed and sterilized raw materials in the sterilization box are introduced between the outer box and the inner box, unsterilized raw materials are introduced into the inner box, and the high-temperature raw materials can realize heat exchange in the process of flowing in the heat conduction pipeline, so that the raw materials in the inner box are conveniently preheated; then the raw materials in the inner box are pumped into the sterilization box for thorough high-temperature sterilization treatment, and the whole sterilization operation is continuous, efficient and energy-saving.

The invention discloses a lemon-flavor gas-containing milk beverage and a preparation method thereof, and belongs to the technical field of beverages, every 1000 mL of the lemon-flavor gas-containing milk beverage contains 30-50 g of a milk base, 50-70 g of white granulated sugar, 65-85 g of high fructose corn syrup, 5-7 g of a stabilizer, 3.8-5 g of an acidity regulator, 2-4 g of essence and perfume, 0.02-0.05 g of a defoaming agent and the balance of purified water, the aeration volume is 1.5-2.5 volume times, the protein content is 1.0-1.1%, and the balance is purified water. The lemon-flavored gas-containing milk beverage can ensure the shelf life stability and good taste of the product under the condition that no preservative is added; the gas-containing beverage and cow milk raw materials are combined, the requirement of long-time continuous production can be met through special formula compatibility and stable system construction, and meanwhile, the normal taste and stable quality of the product within the shelf life can be realized.

A working process for beating the Handmade Soba is classified into water circulation, rolling and cutting. To solve the problem that the most important and hard work is water circulation and buckwheat without water circulation is bad taste. This watering work is a hard work. If this work can be abolished, the effort of the soba making can be reduced, and anyone can easily beat beside.SOLUTION: The need for water circulation can be eliminated by replacing a necessary amount of water required for water circulation with a gelled liquid obtained by pregelatinizing cereal flour, buckwheat flour, starch, flour, refined rice flour, top-grade rice flour, or the like, a colloidal liquid, and a soft drink made from sugars, salts, and high-fructose corn syrup, and mixing the soft drink with buckwheat flour for 20 to 30 seconds. The amount of water required at this time is 50 to 60% by weight with respect to the flour.SELECTED DRAWING: None.

The cranberry compound fruit and vegetable juice beverage comprises the following components in percentage by mass: 10%-15% of cranberry original juice, 8%-12% of the cranberry pickled thick slurry, 0.1%-1.0% of concentrated purple sweet potato juice, 0.01%-0.10% of concentrated raspberry juice, 1%-8% of high fructose corn syrup, 0.01%-0.10% of sodium citrate, 0.01%-0.05% of vitamin C, 0.005%-0.015% of compound essence and the balance of water, wherein the thick cranberry pickling pulp is generated in the pickling process of the preserved cranberries. The waste liquid generated in the pickling process of the preserved cranberries is reused, the resource utilization rate is increased, the dosage of flavor adjusting substances is reduced, the nutritional ingredients of the beverage are enriched, the cost is saved, and the market acceptance of the cranberry compound fruit and vegetable juice beverage is improved.

The invention discloses a compound-taste lemon black tea beverage formula capable of balancing the sour-sweet ratio and the tea astringency. The compound-taste lemon black tea beverage formula consists of high fructose corn syrup, BS921 instant black tea powder, green spring lemon normal juice, table salt, citric acid monohydrate, malic acid, sodium citrate, potassium sorbate, sodium cyclamate, acesulfame potassium, aspartame, caramel color, sunset yellow, vitamin C, CJ9433 black tea essence, CJ9183 lemon essence and purified water. By constructing a four-dimensional balance model of a sweet gradient system, a sour buffer system, an astringent inhibition system and a color and aroma stabilizing system, the problems that existing lemon black tea is unbalanced in sour-sweet ratio, heavy in astringent taste, thin in taste and poor in stability are solved. Through the synergistic effect of the compound sweetening agent and the sour buffer salt, the product is palatable in sourness and sweetness, mellow in tea fragrance, free of bitter and astringent aftertaste, full in compound taste and good in shelf life stability.

The invention provides a redrying feed liquid for improving sensory quality of burley tobacco and Maryland tobacco, and a preparation method and application thereof, the redrying feed liquid comprises the following raw materials by weight: 10-40% of high fructose corn syrup, 1-10% of ammonium lactate, 2-20% of propylene glycol, and the balance of distilled water. The redrying feed liquid can be applied to threshing and redrying stages of burley tobacco or Maryland tobacco, and can effectively solve the problems that the sugar nitrogen ratio and the sugar alkali ratio of the burley tobacco and the Maryland tobacco are unbalanced, the acid-alkali substance content proportion is not coordinated, the reducing sugar content is relatively low and the like; the degradation of macromolecules such as starch, cellulose and protein in the alcoholization process of the burley tobacco and the Maryland tobacco is accelerated, the occurrence of series reactions such as Maillard reaction is promoted, the characteristic aroma of the burley tobacco and the Maryland tobacco is improved, the alcoholization time is effectively shortened, and the sensory quality of the burley tobacco and the Maryland tobacco is improved.

The invention relates to the technical field of food, and particularly discloses a salty kumquat beverage and a preparation method thereof. The salty kumquat beverage is prepared from the following raw materials in parts by weight: 30 to 40 parts of salty kumquat juice, 60 to 70 parts of high fructose corn syrup, 2.1 to 2.5 parts of citric acid monohydrate, 0.1 to 0.5 part of sodium citrate, 2.0 to 3.5 parts of decolorized and deacidified apple juice, 0.1 to 0.5 part of vitamin C, 50 to 65 parts of white granulated sugar and 1 to 2 parts of edible essence. A novel pickling technology is used for pickling fresh oiled kumquats, food raw materials such as white granulated sugar and additives are combined, the beverage which is tasty, cleansing, reducing phlegm and moistening throat is prepared, the blank of salty kumquat beverages in the current beverage market is filled, the original taste and flavor of the kumquats are reserved, the kumquats have the sour and sweet taste of the kumquats and the salty taste of table salt, and the kumquats are delicious in taste and good in taste. The beverage changes the characteristic that the traditional beverage is mainly sweet, has a salty taste on the basis of being sour, sweet and delicious, and is suitable for all seasons of men, women, old and young.

The preparation method comprises the following steps: preparing a material A: sterilizing single cream and raw milk, fermenting to obtain a fermented milk semi-finished product, and uniformly stirring and mixing the fermented milk semi-finished product, concentrated cow milk protein and carrageenan in an L shape; adding whey protein powder, egg yolk powder, sodium carboxymethyl cellulose, xanthan gum, lactic acid, high fructose corn syrup, fructo-oligosaccharide and mogroside, and shearing and melting to obtain a material A; preparing a material B: mixing the sterilized raw milk, fruit granules, sodium carboxymethyl cellulose and xanthan gum, and cooking to obtain the material B; the material A is sterilized, degassed and emulsified, the emulsified material A and the material B are mixed and filled in proportion, and the temperature of the material A is at least 5 DEG C higher than that of the material B during filling; the viscosity of the liquid cheese is 150-200cp, and the sodium content is less than or equal to 140mg / 100g. Under the low-sodium condition, it can be guaranteed that the product is fresh and cool in taste and moderate in viscosity, fruit particles are evenly suspended, and the texture is stable in the shelf life.

The utility model discloses a scraper film evaporator which comprises an upper shell, a middle shell, a lower shell and a conical sealing head which are connected in sequence, a feeding port is formed in one side of the upper shell, a distributing device is arranged in the upper shell, a plurality of fan blades are arranged on the lower portion of the distributing device in the circumferential direction, a motor is fixedly installed on the top of the upper shell, and a scraper is arranged on the lower portion of the motor. The output end of the motor is fixedly connected with a rotating shaft, the surface of the rotating shaft is fixedly connected with a driving gear, one side of the driving gear is meshed with a driven gear, the driven gear is rotationally installed on the inner top wall of the upper shell, the inner circumference of the distributing device is fixedly connected with a gear ring, and the driven gear is meshed with the gear ring. Feed liquid can be distributed to all positions of the inner wall of the evaporator, the concentration efficiency of high fructose corn syrup is improved through two-stage evaporation concentration, meanwhile, the spiral half pipe is wound outside the conical end socket to heat the concentrated high fructose corn syrup, and the high fructose corn syrup is prevented from being too high in viscosity and not easy to discharge.

The invention discloses xylooligosaccharide fruit juice popping capsules and a preparation method thereof. The xylooligosaccharide fruit juice popping bead comprises a compound colloid coating and a fruit juice core material, the coating comprises sodium alginate, carrageenan and guar gum, the fruit juice core material comprises green extract juice, white granulated sugar or high fructose corn syrup, a thickening agent, calcium lactate, purified water and xylooligosaccharide, and the coating and the core material are prepared by scientifically proportioning the raw materials, so that the raw materials synergistically play a role. And adopting a reverse spheroidizing technology to obtain the fruit juice popping bead. According to the xylooligosaccharide fruit juice popping bead provided by the invention, the popping bead contained in the popping bead is bright and glossy in color, round and full in ball shape, high in transparency, moderate in sour and sweet taste, appropriate in coat thickness, obvious in pulp popping feeling, rich in natural fruit juice and functional oligosaccharide, higher in nutritional value and beneficial in effect, and when the popping bead is matched with a fruit tea beverage for eating, the taste is unique; the tea is nutritional, healthy and suitable for people of all ages.

The invention discloses a green awn coffee beverage and a preparation method thereof. The green awn coffee beverage consists of the following components in percentage by mass: 2-5% of white granulated sugar; 3%-8% of high fructose corn syrup; 1%-5% of coffee extract; 0.3%-1.5% of mango concentrated juice; 0.3%-1.5% of vitamin C; 0.1%-0.5% of green tea powder; 0.03 to 0.24 percent of a stabilizer; 0.02 to 0.12 percent of essence; and the balance of water. The stabilizer is prepared from baking soda, sodium phosphate and citric acid according to the mass ratio of 1: (0.75-1): (1-1.25). The green awn coffee beverage is small in irritation to intestinal tracts and rich in fragrance, besides the rich coffee fragrance, the coffee beverage has the flesh feeling of mango pulp and slight green tea fragrance, the rear section of the coffee beverage can have the tea astringent feeling of green tea, the taste level of the product is rich, and the taste bud can have different experiences.

The invention provides application of modified sugar as a concrete water reducing agent, wherein the modified sugar is selected from glucose syrup, high maltose corn syrup, high fructose corn syrup, dextrin, sugar alcohol and a combination thereof. The modified sugars are used with one or more supplemental active agents comprising pyrosulfite, optionally in combination with gluconates. The modified sugar accounts for 50 wt% or more of the active agent as the water reducing agent.

The invention belongs to the technical field of biological medicines, and particularly relates to a loquat and snow pear composition for moistening lung, relieving cough and reducing sputum and a preparation process thereof. According to the invention, refined sugar such as cane sugar, rock sugar, high fructose corn syrup and the like is not added additionally, and the fresh and sweet flavor brought by natural fructose of snow pears and loquats and the natural sweetness provided by tremella polysaccharide, lily and the like are fully utilized. The calorie and the glycemic index (GI value) of the product are remarkably reduced, and the low-sugar and sugar-free healthy diet trend of modern consumers is better met. The product is especially suitable for sugar-controlled crowds (such as diabetics), obese crowds, children for caries prevention and public consumers paying attention to health management, the applicable crowds of the product are expanded, and the health attribute 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.

The invention relates to a flavor beverage capable of improving sleep and a preparation method thereof. Every 50ml of the flavored beverage comprises the following raw materials: a functional agent, a sweetening agent, an acidulant, a stabilizing agent and a solvent, the functional agent is prepared from 100 to 150 mg of gamma-aminobutyric acid, 2.5 to 3.5 g of resistant dextrin, 8 to 12 mg of long pepper extract powder, 6 to 10 mg of ginger extract powder, 12 to 18 mg of EGCG, 0.6 to 1.0 mg of L-phenylalanine compound, 3.0 to 4.5 mg of vitamin B6 and 1.5 to 2.25 mg of vitamin B2; the sweetening agent is prepared from 2.0 to 3.0 g of high fructose corn syrup, 0.4 to 0.6 g of fructose, 2.5 to 3.5 mg of acesulfame potassium and 1.2 to 1.8 mg of aspartame; the sour agent is prepared from 25 to 35 mg of vitamin C, 20 to 30 mg of citric acid and 3 to 5 ml of natural flavor extracting solution; the stabilizing agent is prepared from 5.0 to 7.0 mg of xanthan gum and 4.0 to 6.0 mg of glycerin monostearate; the solvent is purified water, and the total volume is 50ml; wherein the purity of the gamma-aminobutyric acid is greater than or equal to 99%, the piperine content in the long pepper extract powder is greater than or equal to 5%, and the gingerol content in the ginger extract powder is greater than or equal to 1%. The flavor beverage capable of improving sleep provided by the invention can mildly help sleep, and is high in bioavailability, healthy in taste, strong in stability, free of melatonin dependence and easy in mass production.

The invention discloses a high fructose corn syrup on-line detection device, and relates to the technical field of high fructose corn syrup detection, and the high fructose corn syrup on-line detection device comprises a multi-parameter detection unit which comprises a first on-line near-infrared analyzer, a second on-line near-infrared analyzer, a third on-line near-infrared analyzer, a first refractometer, a second refractometer and a pH sensor; the data acquisition and transmission unit comprises an intelligent gateway and an industrial-grade isolation gatekeeper; the SPC dynamic control unit comprises an industrial server, a communication module and a display terminal; and the abnormity early warning module is integrated in the industrial server and is connected with the audible and visual alarm and the PLC controller. Through multi-sensor cooperative detection, real-time data transmission and SPC dynamic analysis, real-time adjustment of production parameters is achieved, stable product quality is ensured, and meanwhile labor and detection cost is reduced.

The invention discloses a lactobacillus plantarum fermented tender ginger sauce and a processing method thereof. The formula comprises the following components: 100g of tender ginger, 45% of rock sugar, 60% of water, 25% of high fructose corn syrup, 0.4% of CMC-NA, 0.6% of guar gum, 0.2% of xanthan gum and 5% of lactobacillus plantarum suspension (the concentration of the suspension is greater than or equal to 1 * 10 < 7 > CFU / mL). According to the present invention, through the acidic environment formed by the lactobacillus plantarum, the dominant flora effect and the tender ginger antibacterial component effect, the long shelf life is obtained, and the safety of the product is ensured. The product can be directly brewed, can also be used as stuffing, seasonings and the like, and has a great market application prospect.

The invention relates to a citrus fruit wine fermentation method which comprises the following steps: selecting fresh, mature and non-rotten citrus, cleaning, peeling and pulping to obtain citrus pulp, adding pectinase into the citrus pulp for enzymolysis, and clarifying to obtain citrus clarified juice; the method comprises the following steps: sampling and detecting the total sugar content of the orange clarified juice, adding high fructose corn syrup, adjusting the total sugar content of the orange clarified juice to 16-20%, detecting the pH value of the orange clarified juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.6-3.8, finally adding 70-90mg / L of potassium metabisulfite, uniformly stirring, standing and sealing for 11-13 hours; adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 into the orange clarified juice in sequence, performing constant-temperature fermentation at 20 DEG C, and stopping fermentation when the total sugar content is lower than 4g / L; adding 0.8-1g / L naringinase into the fermentation liquor, reacting for 50-60 minutes, and clarifying to obtain the citrus wine; ageing of the citrus wine is accelerated by adopting microwave and irradiation treatment; centrifuging the aged wine, taking supernate, adding a compound clarifying agent for fining, stirring, sealing and storing; and finally filtering the citrus wine, sterilizing and bottling.

The invention discloses a triple dynamic immune defense compound nutrient as well as a preparation method and application thereof, and relates to the technical field of immunity. The composition consists of red algae sulfated polysaccharide, beta-glucan, an elderberry extract, an echinacea purpurea extract, lactoferrin, nano-selenium, nano-zinc, citric acid and high fructose corn syrup according to a specific ratio. The core of the invention lies in that a triple dynamic immune defense shield theory of'oropharyngeal mucosa barrier (immediate defense)-system immune activation (short-term mobilization)-specific immune regulation (long-term consolidation) 'is proposed and constructed in the field of food for the first time, and through the cooperation of multiple mechanisms of physical blocking, biological inactivation, immune training and long-term regulation, the immunity of the oral pharyngeal mucosa is enhanced. And broad-spectrum prevention and auxiliary intervention on various viruses are realized. All the raw materials with homology of medicine and food and the food nutrition enhancer are adopted, so that the safety is high, and the applicable crowd is wide.

The invention provides a cleaning label popping bead and a preparation method thereof, the popping bead is prepared by using a composite colloid of sodium alginate, oat polysaccharide and guar gum as a popping bead coat and coffee liquid, high fructose corn syrup, xanthan gum and calcium lactate as core materials through an embedding method. According to the prepared cleaning label popping bead, coffee liquid is blended into the popping bead while the types of edible colloids of the popping bead are reduced, a brand new coffee experience mode is provided for consumers, meanwhile, the prepared popping bead has good hardness and elasticity, later storage is stable, and the outer membrane breakage rate of the popping bead is low.

The invention discloses a liver-protecting and hangover-alleviating formula product and a preparation method thereof, and relates to the technical field of hangover-alleviating products, and the liver-protecting and hangover-alleviating formula product is prepared from the following raw materials by weight: 15-25% of a Pu'er tea extract; 8%-18% of hovenia acerba extract; 6%-15% of a radix puerariae extract; 5%-10% of a corn extract; 10%-20% of high fructose corn syrup; 1.5%-2.0% of malic acid; 10.0%-0.3% of vitamin B; 0.05%-0.2% of vitamin B2; 0.3%-0.7% of compound vitamins; 0.03%-0.08% of a rice bran extract; 2.7 to 5.3 percent of sodium carboxymethyl cellulose; 1.5%-2.3% of magnesium stearate; according to the invention, the Pu'er tea extract is taken as a core and cooperates with the hovenia acerba extract, the radix puerariae extract and other components, so that alcohol metabolism is accelerated by activating acetaldehyde dehydrogenase and ethanol dehydrogenase, the sobering time is shortened, liver cells can be protected, the levels of serum glutamic-pyruvic transaminase and glutamic oxalacetic transaminase are reduced, and the dual effects of dispelling the effects of alcohol and protecting the liver are realized; the limitation that a single component can only promote metabolism in the prior art is solved.

A composition and method for application on plant stubble and plant residue left on a field after harvest where in the composition comprises an alkyl polyglycoside, a betaine-based surfactant or a high fructose corn syrup as a surfactant in a range of approximately 10 to 45 percent by weight; a buffer in sufficient concentration to effect a pH in a range of approximately 0.01-5.0 percent when the composition is in a solution; a suspending agent in a range of approximately 0.01-5.0 percent by weight; a fulvic acid in a range of approximately 0.5 to 1.5 percent by weight: and a Bacillus bacteria spore blend suitable for breaking down the plant stubble and plant residue left in the field.

The invention provides a composition for reducing sugar and modifying flavor, which is prepared from the following components in parts by weight: 13 to 20 parts of yeast extract, 32 to 40 parts of glucosyl stevioside, 0.05 to 0.08 part of neohesperidin dihydrochalcone, 0.2 to 0.4 part of African arrowroot extract and 25 to 30 parts of sucrose flavor essence. The sweetener can replace traditional sweeteners such as white granulated sugar and high fructose corn syrup to achieve the purpose of clean sugar reduction, and can also replace traditional artificially synthesized sweeteners such as aspartame and acesulfame potassium to solve the problems that the traditional artificially synthesized sweeteners are low in sweetening speed, obvious in aftertaste and lack of mellow sweet taste, and the sweetener is suitable for industrial production. Meanwhile, the problems of insufficient flavor release and the like caused by reduction of the white granulated sugar of the product can be solved.

The invention discloses a mulberry, Chinese wolfberry and jujube juice and a processing technology thereof, the mulberry, Chinese wolfberry and jujube juice is composed of dried mulberry, dried Chinese wolfberry, mulberry puree, concentrated purple carrot juice and concentrated jujube juice which serve as flavor components, white granulated sugar and high fructose corn syrup which serve as sweet components, and citric acid which serves as an acidity adjusting component, the citric acid is used for inhibiting the color change of the fruit juice caused by anthocyanin degradation, and the mulberry, Chinese wolfberry and jujube fruit juice is prepared from the following raw materials in percentage by mass: 3% of dried mulberries, 2%-3% of dried Chinese wolfberry, 10% of mulberry puree, 0.05% of purple carrot concentrated juice, 2% of jujube concentrated juice, 3% of white granulated sugar, 2% of high fructose corn syrup, 0.15% of citric acid and the balance of purified water. The processing technology is simple, convenient, low in energy consumption and very suitable for industrial production, the storage life of the fruit juice can be guaranteed even if preservatives and preservatives are not added into the fruit juice, the fruit juice is fresh, cool and chewy and has multiple effects, the fruit fragrance of the fused fruit juice is improved, meanwhile, the purposes of improving the taste and adding nutrients are achieved, and the modern life requirements are met.

The application discloses a method for hydrogen sulfide resource utilization by using kaolin modified molecular sieve, wherein the kaolin modified molecular sieve is prepared by the following steps: calcining kaolin at 700-800 DEG C, stirring and reacting the calcined kaolin in 3-5 mol / L H2SO4 solution, performing solid-liquid separation, washing the solid to neutral, drying, placing the dried product, tetrapropylammonium hydroxide and high fructose corn syrup in a high-pressure reaction kettle, adding ammonia water to adjust the pH to 9-10, and then reacting at 180-190 DEG C, performing solid-liquid separation, washing the solid, and then calcining the solid at 500-700 DEG C; the kaolin modified molecular sieve is applied to the synthesis of butyl mercaptan from butene and hydrogen sulfide, can simultaneously improve the conversion rate of isobutene and the selectivity of butyl mercaptan, and has good stability, still has good catalytic effect after being used for 53 h, and the service life of the catalyst is greatly improved, and the application provides a new way for the efficient synthesis of butyl mercaptan.