8 results about "High sucrose" patented technology

The invention relates to infantile cough syrup and a preparation method thereof, and belongs to the field of pharmaceutical preparations. The syrup for infantile cough comprises the following components in parts by weight: 30-50 parts of totalin; 10-20 parts by weight of a sea onion extract; 0.2 to 0.3 part by weight of star anise oil; and 1 part by weight of menthol. The preparation method of the syrup for infantile cough comprises the following steps: mixing, dissolving and uniformly stirring the components to obtain the syrup for infantile cough. The infantile cough syrup is remarkable in medicine effect, the sugar alcohol is used for replacing cane sugar, the negative effect that the content of cane sugar in traditional syrup is too high is weakened, the feeling of a patient in the using process is improved, and the medication taboo is reduced.

The application discloses sucrose fatty acid ester with high monoester content and a preparation method thereof. The preparation method is as follows: taking sucrose fatty acid ester crude product and / or sucrose fatty acid ester finished product as a crystallization substrate, taking an ester solvent or a mixed solvent of the ester solvent and an alkane solvent as a crystallization solvent, dissolving the crystallization substrate in the crystallization solvent at a predetermined dissolving temperature, cooling the crystallization substrate to a predetermined crystallization temperature after the dissolving, and obtaining sucrose fatty acid ester with high monoester content through filtering, washing and drying after crystallization. The monoester content of the sucrose fatty acid ester product can be significantly improved, the monoester content can be increased by about 8-20 wt% through each crystallization, and the monoester content of the product can be increased to more than 95 wt% through repeated crystallization, so that a more efficient, simple, environment-friendly and low-cost purification method is provided.

This invention belongs to the field of plant molecular genetic engineering technology, and particularly relates to a method related to strawberry sugar metabolism. FaMYB14 Genes and their applications. FaMYB14 Genes can regulate strawberry sugar metabolism, specifically by modulating genes related to sucrose synthesis and breakdown, thereby controlling sucrose synthesis or breakdown. FaMYB14 The gene sequence is shown in SEQ ID NO:1, and its encoded amino acid sequence is shown in SEQ ID NO:2. (The sentence is incomplete and requires further context.) FaMYB14 The transient expression of the gene in strawberry fruit can promote the degradation of sucrose in the fruit, increase the content of sucrose and fructose, and thus increase the sweetness of strawberries.

The present application relates to the technical field of traditional Chinese medicine processing, and particularly relates to a processing method for regulating the quality of Yunnan rhizoma polygonati by stress, which uses fresh Yunnan rhizoma polygonati as raw material, and adopts a programmed temperature control method to perform stress, washes, processes, slices and dries the stressed Yunnan rhizoma polygonati to obtain a finished product; the stress is heat stress or cold stress. Compared with the prior art, the present application gradually changes the stress of the collected fresh Yunnan rhizoma polygonati, avoids the damage to the physiological structure of the plant caused by the rapid change or large amplitude of the temperature, and thus affects the ability and efficiency of the plant to secrete secondary metabolites. The present application significantly increases the polysaccharide content of Yunnan rhizoma polygonati from the source production site processing link, improves the activity of sucrose synthase, and improves the quality of Yunnan rhizoma polygonati. The present application is simple and easy to operate, and provides a new idea for the new production site processing method of medicinal Yunnan rhizoma polygonati.

The present application relates to the technical field of sugar syrup processing, and discloses a three-stage semi-crystallization process for purifying sugar syrup, comprising the following steps: chromatographically purifying sugar syrup, and then obtaining A sugar after sequentially performing cooking, crystallization aiding, and honey separation; dissolving the A sugar and mixing the same with condensed water to obtain A1 standard solution, and then performing cooking on the A1 standard solution to obtain sugar paste A1; sequentially performing crystallization aiding and honey separation on the sugar paste A1 to obtain A1 sugar and A1 raw honey; mixing the chromatographically purified sugar syrup with the A1 raw honey to obtain A standard honey, and then performing cooking on the A standard honey to obtain sugar paste A; sequentially performing crystallization aiding and honey separation on the sugar paste A to obtain A sugar and A raw honey; and performing steps (2)-(3) on the A sugar in a cyclic manner, and continuously performing two-stage crystallization processes on the A raw honey to obtain red granulated sugar and waste honey. The three-stage semi-crystallization process is used to prepare white granulated sugar, which not only effectively reduces energy consumption and cost, but also, through the synergistic effect of each process step, prepares crystalline sugar with low color value, high sucrose content, and high pass rate, and can achieve excellent industry standards.

The application relates to a preparation method of high-activity anti-caking honey powder, which comprises the following steps: adding a composite wall material into honey according to 20-40% of the mass of the honey and uniformly mixing; the composite wall material comprises malt dextrin, soybean protein isolate and microcrystalline cellulose in a mass ratio of 60-90:5-40:0-5; the uniformly mixed system is pre-frozen in a freeze dryer at a pre-freezing temperature of-38 DEG C to-42 DEG C for 3-4h; a vacuum degree is set to be less than or equal to 30Pa, the temperature is set to be-20 DEG C to-10 DEG C, and vacuum low-temperature drying is carried out for 10-12h; the temperature of a drying chamber is increased to 30 DEG C to 40 DEG C, the vacuum degree is less than or equal to 20Pa, and the process is continuously carried out for 4-5h, so that the moisture content in the honey powder is less than 1%, and the honey powder is obtained; the honey powder prepared by the method has high yield, is anti-caking, and has high sucrose invertase activity.

The invention discloses a preparation process of preserved Pengyang red plum apricots, and belongs to the technical field of food processing. The process sequentially comprises the following six steps: screening and cleaning raw materials, denucleating and cutting, performing color protection treatment, performing osmotic dehydration, drying at low temperature, seasoning and packaging, wherein the raw materials are soaked in a sodium bicarbonate solution and are subjected to ultrasonic-assisted cleaning; controlling the pulp damage rate to be less than or equal to 5% by a semi-automatic pitting machine; the color retention rate is achieved through vitamin C, citric acid and sodium sulfite composite color protection liquid; a two-stage drying process combining freeze drying and hot air drying is adopted; and finally, seasoning with white granulated sugar, packaging and sterilizing with ultraviolet rays. The preserved Pengyang red plum apricots prepared by the process are high in nutrition retention rate, rich in flavor and excellent in taste, the normal-temperature shelf life reaches 12 months or above, the problems of large nutrition loss, high sucrose consumption and short shelf life in the traditional process are effectively solved, and the process is suitable for deep processing industrial production of the Pengyang red plum apricots.

The invention discloses an application of an SNP molecular marker and a KASP detection primer group thereof in identifying the sucrose content of peanuts, and relates to the technical field of gene engineering. The SNP molecular marker is 16 to 1475 and / or 16 to 1522; the molecular marker is closely linked with the character of the sucrose content of the peanut seed kernel, and the SNP and / or KASP detection primer group can be used for preliminarily screening varieties of the sucrose content of the peanut, so that molecular marker-assisted breeding is achieved, and the breeding process is accelerated.