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

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.

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 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 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 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 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.

The invention provides a flavored beverage containing astragalus membranaceus, apples and honey, and belongs to the technical field of food beverages. The beverage is prepared from the following raw materials in percentage by weight: 2.5% of high fructose corn syrup, 0.4% of concentrated apple juice, 0.001% of radix astragali, 0.0001% of honey, 0.05% of sodium cyclamate, 0.01% of aspartame (containing phenylalanine), 0.02% of sodium citrate, 0.01% of edible salt, 0.05% of citric acid, 0.03% of potassium sorbate, 0.025% of food potassium chloride, 0.04% of apple essence, 0.003% of radix puerariae essence, 0.025% of honey essence and the balance of sterile water. The preparation method comprises the following steps: S1, mixing the astragalus membranaceus with 20 times of blending water according to the weight ratio, filtering, and pumping into a low-speed mixer; and S2, repeating the extraction and filtration operations in the step S1, and pumping the extract liquid into the low-speed mixer. According to the invention, synergistic improvement of flavor, nutrition and quality is realized; the invention further provides a preparation method of the beverage, and the preparation method is standard in process steps, high in operability and suitable for industrial production.

A composition includes a sugar source and inositol. The sugar source is one more sugars select from the group consisting of glucose, sucrose, sucralose, tagatose, galactose, high fructose corn syrup, fructose, isoglucose, and rhamnose. The composition of sugar and inositol has an unique properties that prevents or limits the signaling of TNF-α and associated pro-inflammatory cytokines when metabolized by an individual consuming the composition. Accordingly, the composition can be advantageously used to control blood glucose levels, treat diabetes and related conditions as well as treat diseases based on an inflammatory response.

The utility model relates to the technical field of filtering and purifying devices, and discloses a high fructose corn syrup activated carbon adsorption and purification device which comprises a tank body, a base is fixedly connected to the bottom of the tank body, a receiving pipe is fixedly connected to the outer side of the tank body, a discharging pipe is fixedly connected to the outer side of the tank body, and a sealing cover is installed on the top of the tank body through a buckle assembly. A driving assembly is mounted in the tank body; the driving assembly comprises fixing frames, the fixing frames are fixedly connected to the interior of the base, a motor is installed between the fixing frames, a rotating rod is rotationally connected to the interior of the tank body, and one end of the rotating rod is fixedly connected to the output end of the motor. According to the utility model, the driving component is arranged in the tank body, and the motor drives the rotating rod in the tank body to rotate and drives the activated carbon filter plate to rotate, so that the filtering speed can be increased, the filter plate can be fully utilized, and the phenomenon that the filter plate is not uniformly utilized due to the fact that the filter plate cannot be used at corners is avoided.

The invention provides a mannitol preparation method, which comprises: using glucose as a raw material, carrying out differential isomerization on glucose isomerase to obtain high fructose corn syrup, carrying out chromatographic separation on the high fructose corn syrup to obtain fructose, and carrying out hydrogenation reduction on the fructose under the action of a catalyst to obtain mannitol and sorbitol, finally, mannitol and sorbitol are purified in a cooling crystallization mode, and a mannitol product is obtained. The finished product prepared by the method provided by the invention is less in fine powder and not easy to cake; all indexes of the product meet the requirements of Chinese pharmacopoeia.

The invention provides a sugar-coated haw and a preparation method thereof. The sugar-coated haw comprises a sugar coating, the sugar coating is prepared from the following raw materials: trehalose, maltitol and syrup; the syrup is selected from one or more of high fructose corn syrup, malt syrup and starch syrup. According to the invention, the sugar coating raw materials of the above types are adopted for combined action, so that the prepared sugar coating is high in brittleness, not easy to melt, stable in property, low in energy and the like. After the fruits are subjected to ultralow-temperature pre-freezing and vacuum freeze-drying treatment, the fruits are dipped in sugar liquid decocted from the raw materials to obtain the sugar-coated haws on sticks, and the sugar-coated haws on sticks have relatively high mouth feel and taste, are reduced in hardness and can be directly eaten.

The disclosure relates to methods and compositions for improving storage, transportation, or both, of food, flowers, plants, seeds, nuts, and other products. The products may be coated with at least one or more of silk fibroin, chitin, acetylated monoglycerides, shellac, starch, high fructose corn syrup, mayauba wax maydelilla wax, beeswax, vegetable oil, paraffin oil, ethylenediaminetetraacetic acid, cellulose, pectin, alginate, chitosan, gum Arabic, soy protein, zein, casein, whey, or other coatings that may extend the shelf life, improve transport, protect product quality and freshness, safety, or a combination of the same. The coatings may include edible and non-edible coatings.