39 results about "Hydroxypropyl distarch phosphate" patented technology

There is provided a method for thawing frozen grated daikon radish that can reliably suppress the release of moisture from grated daikon radish after thawing, and that does not cause impairment of texture due to viscosity (stickiness). In the present invention, when the frozen grated daikon radish is thawed, distarch phosphate and hydroxypropyl distarch phosphate are added in the range of 2 to 10% by mass in total with respect to the entire amount of the frozen grated daikon radish.

The present application relates to starch production technical field, especially disclose a kind of green preparation method for modified starch for replacing hydroxypropyl distarch phosphate.The green preparation method, cassava starch is used as raw material, specifically includes the following steps: (1) cassava starch is mixed with water uniformly, and starch suspension is prepared;(2) adding alpha-amylase to starch suspension for glycosidic bond enzymolysis, then passivate enzyme activity;(3) the enzymatic hydrolysate is used to hexose oxidase and oligomeric glucan is subjected to lactonization reaction, then passivate enzyme activity;(4) the final enzymatic hydrolysate is centrifuged, washed with water, the precipitate is freeze-dried, and enzyme modified cassava starch is obtained.The paste viscosity, freeze-thaw stability, shear resistance, anti-aging and other chemical properties of the enzyme modified cassava starch prepared by the present application are close to or better than hydroxypropyl distarch phosphate, and the preparation process is simple, short cycle, green and safe, low in production cost, simple in equipment, suitable for industrial production, and safe and pollution-free during production.

The present invention provides a high-viscosity soybean meal yogurt and a preparation method thereof, comprising the following steps: subjecting soybean meal to constant-temperature enzymatic hydrolysis to obtain enzymatically hydrolyzed soybean meal, mixing the enzymatically hydrolyzed soybean meal with soybean meal powder and purified water, and wet-processing ultrafine grinding to obtain soybean meal slurry; mixing the soybean meal slurry, pectin, agar powder, diacetyl tartaric acid mono- and diglycerides, and hydroxypropyl distarch phosphate, heating the mixture in a water bath, adding sunflower oil, granulated sugar, soybean milk powder, and soybean protein, and stirring evenly to obtain a mixed material; shearing; high-pressure homogenization; pasteurization; and fermentation. The present invention reduces the particle size of the soybean meal slurry and improves the taste through wet-processing ultrafine grinding, enzymatic hydrolysis, microbial fermentation, and high-pressure homogenization, while also utilizing high-pressure homogenization to increase stability; utilizing protease to treat the soybean meal slurry, thereby not only improving the granularity of the soybean meal but also enriching the nutritional components of the slurry system; utilizing lactic acid bacteria fermentation to improve the beany and bitter taste of the soybean meal and impart a unique fermented aroma to the slurry system.

The invention discloses a preparation method of a self-regulating plateau concrete intelligent curing and healing agent for a high-temperature, low-humidity and intense-radiation environment. When the environment relative humidity is less than or equal to 30% RH or the temperature is greater than or equal to 35 DEG C, the intelligent curing and healing agent triggers to release curing factors. When the concrete has crack defects, the intelligent curing and healing agent can start the self-repairing function of the crack defects. The intelligent curing and healing agent is prepared from a temperature and humidity response type TR-MOFs carrier, phenyl salicylate, 2-hydroxy-4-n-octyloxybenzophenone and hydroxy propyl distarch phosphate, and is characterized in that the temperature and humidity response type TR-MOFs carrier is added into the curing and healing agent; wherein the temperature and humidity response type TR-MOFs carrier is prepared from the following main components: a metal organic framework (MOFs), poly (N-isopropylacrylamide), gamma-glycidyl ether oxypropyl trimethoxy silane and ethylenediamine oleate. No crack appears in an exposure test and an acceleration test. The prepared intelligent curing and healing agent has a great application prospect in the aspect of improving the durability of plateau concrete.

Disclosed are a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof. The daifuku includes, in order from the center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed by subjecting maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming. The first inner layer is present in an amount of 16.7% and is formed by subjecting granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming. The second inner layer is present in an amount of 33.3% and is formed by subjecting sword jack bean, granulated sugar, and soybean oil to stirring and steaming.

The application provides an impact-resistant fluid, a layered dairy product and a preparation method of both, the raw materials of the impact-resistant fluid include 10-20% of a saccharide substance, 2-7% of a stabilizer, 0.1-1.5% of a salt substance, 0.01-0.5% of an acid-base regulator, 30-50% of a food additive and the balance of water in percentage by mass; wherein, the stabilizer includes a combination of 0.2-2% of pectin, 0.2-2% of xanthan gum, 0.2-2% of guar gum and 2-6% of hydroxypropyl distarch phosphate based on the total mass of the fluid. The impact-resistant fluid of the application has good adhesion and viscosity by optimizing the formula of the compounded stabilizer, is not easy to be dispersed by other fluids, and is completely attached to the bottom of the container, and the impact-resistant fluid in the prepared layered dairy product forms a good layered boundary with the milk base.

The invention provides snowseductive yoghurt and a preparation method thereof, the snowseductive yoghurt is provided with a gel wrapper and jam placed in the gel wrapper, the raw materials of the gel wrapper comprise a base material and a leavening agent, and the base material comprises a sweet substance, a thickening agent and the balance of milk; wherein the thickening agent comprises first tapioca starch and second tapioca starch, the first tapioca starch is hydroxypropyl distarch phosphate, and the second tapioca starch is hydroxypropyl starch. The milk, the starch and the leavening agent are used as main raw materials, the variety of the starch is screened, and the adding proportion of the starch in the base material is adjusted, so that the product has strong milk flavor and contains a certain amount of viable bacteria while the soft, glutinous and elastic taste is ensured. Compared with a great dessert, the prepared snowseductive yoghourt has the advantages that the shelf life is prolonged, and the product stability is better in the shelf life.

The invention discloses a formula and a processing technology of Chinese mugwort fruit powder, belongs to the technical field of Chinese mugwort fruit powder, and aims to solve the problem that mechanical production of rice products such as Chinese mugwort fruits is limited for a long time due to the fact that a formula in the prior art is still based on a traditional technology and the compatibility problem of rice flour and a dumpling machine is not solved. Comprising the following raw materials in percentage by weight: 88-92% of basic powder: at least one of water-milled glutinous rice flour, water-milled sticky rice flour and starch; wherein 30-40% of the powder is subjected to physical denaturation treatment; the auxiliary materials comprise vital gluten, trehalose and edible salt, and the total proportion of the vital gluten, the trehalose and the edible salt is 8-10%; the food additives comprise monoglyceride, composite phosphate, carrageenan, a rice gluten fortifier, hydroxy propyl distarch phosphate and dietary alkali; a physical denaturation technology, an efficient material large-ratio-difference mixing technology and a superfine grinding technology are adopted for preparation. According to the formula and the processing technology of the Chinese mugwort fruit powder, the problem that the compatibility of rice flour and a dumpling machine is poor is solved, and a reproducible technical normal form is provided for the field of mechanical processing of rice products.

OF THE DISCLOSURE Disclosed are a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof. The daifuku includes, in order from the center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed by subjecting maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming. The first inner layer is present in an amount of 16.7% and is formed by subjecting granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming. The second inner layer is present in an amount of 33.3% and is formed by subjecting sword jack bean, granulated sugar, and soybean oil to stirring and steaming.

The application provides a starch compound and a preparation process and application in food, and belongs to the technical field of baked food.The starch compound comprises hydroxypropyl distarch phosphate, oxidized starch, an emulsifier, a complex polysaccharide, wheat flour and white granulated sugar; the oxidized starch is obtained after step-by-step enzymolysis of glucose oxidase and laccase and oxidation treatment by using an oxidizing agent.The starch compound significantly improves the water holding property, beating resistance and baking stability of batter by compounding of the components, effectively inhibits the collapse of baked food in the freezing-thawing process, improves the appearance regularity and softness and delicacy of the product, and enhances the loading and retention capacity of flavor substances.The application of the starch compound in baked food is particularly suitable for frozen and room-temperature baked food, and provides an excellent raw material solution for high-quality and high-stability baked products.

This invention discloses a natural organic polymeric flocculant and its preparation method. In this invention, zinc acetate and urea generate basic zinc carbonate. During high-temperature pyrolysis, basic zinc carbonate produces CO2, water vapor, and NH3. CO2 and water vapor enrich the pore structure of cassava residue biochar, while NH3 facilitates the generation of basic functional groups on the biochar surface, promoting subsequent reactions. Subsequently, active groups are introduced onto the surface of the cassava residue biochar through grafting modification. Utilizing the abundant amine groups in the polyethyleneimine chain, the flocculant's adsorption capacity for heavy metal ions is improved. Furthermore, the branched network structure obtained through grafting significantly enhances the flocculation effect. Hydroxypropyl distarch phosphate is introduced into the polymeric flocculant. Hydroxypropyl distarch phosphate has excellent adhesive bridging properties, increasing the molecular chain size formed by the flocculant and greatly improving its flocculation effect.

The invention relates to the technical field of hotpot condiment production, and discloses a method for reducing the percolate of a hotpot condiment, and a functional additive is added in the frying process of the hotpot condiment; the functional additive is hydroxy propyl distarch phosphate or acetylated distarch phosphate, or a combination of any one or two of guar gum, carrageenan and monoglyceride and xanthan gum. According to the scheme, the functional additive is added in the frying process of the hotpot condiment, and the substance stabilizes a system by changing the viscosity, fluidity and thixotropy of the system. Molecules of the emulsifier, the interface stabilizer and the monoglyceride have hydrophilic heads and oleophylic tails at the same time, so that the oil-water interface tension is reduced, and O / W or W / O emulsion is formed; xanthan gum, guar gum and carrageenan are used for indirectly stabilizing an interface through thickening. The hydroxy propyl distarch phosphate and the acetylated distarch phosphate can enhance the basic viscosity and the processing tolerance of the hotpot condiment, the cost is low, and the combination of the hydroxy propyl distarch phosphate and the acetylated distarch phosphate can effectively realize the balance between the performance and the cost.

The invention discloses a preparation method of high-viscosity hydroxy propyl distarch phosphate, and belongs to the technical field of modified starch.The preparation method comprises the following steps that firstly, pretreatment is conducted, starch is subjected to enzymolysis treatment through alpha-amylase to obtain enzymolysis starch, the starch and the enzymolysis starch are mixed and added into water to be mixed, and a mixture is obtained; then adding sodium sulfate and uniformly mixing; 2, etherification: adding sodium hydroxide into the reaction system in the step 1 to adjust the pH value to 10-11, dropwise adding epichlorohydrin in stages, and carrying out etherification reaction; and 3, crosslinking: adding a phosphorus-containing crosslinking agent into the reaction system in the step 2, and carrying out a crosslinking reaction to obtain the high-viscosity hydroxypropyl distarch phosphate. The reaction activity and the structural diversity of the starch are improved through enzymolysis pretreatment; the hydroxypropyl substitution uniformity is improved through step-by-step etherification; and finally, a more stable cross-linked network is constructed through cross-linking. And the prepared hydroxypropyl distarch phosphate has higher viscosity and freeze-thaw stability.

The invention discloses a preparation method of hydroxypropyl distarch phosphate starch, and belongs to the technical field of starch. Amylose and amylopectin are compounded and modified to prepare starch with more excellent viscosity, shear force and freeze-thaw stability, and the cross-linking uniformity and the cross-linking efficiency can be improved on the whole by combining a pulsed electric field and an ultrasonic-assisted effect and combining silicon dioxide microsphere loaded zinc oxide as a catalyst; the problem of local excessive crosslinking or non-uniform reaction possibly caused by synchronous reaction is avoided; and the whole process is simple, environmentally friendly and high in operability, the cost and the environmental burden can be effectively reduced through mild process conditions, and the method has good industrial application prospects and market competitive advantages.

The present application provides a jam with good adhesion and viscosity, a jam yogurt and a preparation method thereof, the raw materials of the jam include, in mass percentage, 10-20 wt% of a saccharide substance, 30-50 wt% of fruit particles, 2-7 wt% of a stabilizer, 0.1-1.5 wt% of a calcium salt substance, 0.01-0.5 wt% of an acidity regulator, and the balance of water; wherein the stabilizer includes pectin and / or hydroxypropyl distarch phosphate, and the calcium salt substance includes calcium lactate and / or milk mineral salt. The jam of the present application has good adhesion and viscosity, and the prepared jam yogurt is stable in layering.

This invention discloses a premixed powder for inhibiting sugar crystallization in pastries, comprising the following ingredients in parts by weight: 5 parts glucono-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme. The amount of premixed powder used is 5-13% of the flour weight in the pastry. The premixed powder is pre-treated by colloid milling, spray drying, and granulation, forming a mixed powder which is then added to the flour in the pastry. The moisture content of the mixed powder is 10±1%, and the sieve mesh size is 120 mesh. This premixed powder effectively improves the sugar crystallization problem on the surface of pastries. Through specific composition ratios and pre-treatment of raw materials, this premixed powder fully utilizes the interaction of several added ingredients, effectively inhibiting sugar crystallization in cakes while ensuring simple and direct use and stable final product quality.

The application discloses a preparation method of high-substitution-degree hydroxypropyl distarch phosphate, which comprises the following steps: preparing a starch milk solution; performing multi-gradient pretreatment on the starch suspension emulsion; collecting the pretreated starch sample; placing anhydrous Na2SO4 in water, stirring until completely dissolved, then adding the pretreated starch sample, and uniformly stirring; adjusting the pH value of a reaction system, adding propylene oxide, and reacting; adding sodium tripolyphosphate and sodium trimetaphosphate, and reacting; and stopping the reaction to obtain high-substitution-degree hydroxypropyl starch. The preparation technology of the high-substitution-degree hydroxypropyl distarch phosphate in the application does not use organic solvents and does not pollute the environment; the modification reaction process in the technology can be carried out in a closed manner at normal temperature, and the requirement on equipment is low; and the hydroxypropyl substitution degree of the hydroxypropyl distarch phosphate prepared by using the patent technology is between 0.5 and 1.0.

The invention discloses a plant-based salmon and a preparation method thereof, and the plant-based salmon is prepared by mixing soybean protein isolate, vital gluten, hydroxy propyl distarch phosphate, high internal phase emulsion, drinking water, beta-carotene and fish-flavor essence according to a mass ratio of (9.5-11): (13-15): (0.5-1.5): (10-12): (64-65): (0.5-1): (0.5-1) and then performing high-humidity extrusion. Wherein the high internal phase emulsion is prepared from soybean protein isolate, oxidized starch, drinking water and linseed oil according to the mass ratio of (3-10): (1-2): (15-20): (74.4-79.1). The plant-based salmon prepared by the method disclosed by the invention is matched with the thermal-stability high-internal-phase emulsion to provide polyunsaturated fatty acids, the overall nutrition, flavor and texture are close to those of real Norway salmon, and compared with traditional plant-based meat, the plant-based salmon has the advantages that the texture, flavor and nutrition are close, and a new thought is provided for subsequent development of plant-based meat products.

The invention relates to the field of food, and particularly discloses a compound emulsifier containing an enzyme preparation as well as a preparation method and application of the compound emulsifier. Comprising the following raw materials: an emulsifier, a thickening stabilizer, pre-gelatinized hydroxy propyl distarch phosphate, hydroxy propyl distarch phosphate, glutamine transaminase, xylanase, maltogenic amylase, phospholipase, disodium dihydrogen pyrophosphate, sodium bicarbonate and waxy corn starch. The preparation method comprises the following steps: preparing an enzyme solution; mixing the pre-gelatinized hydroxy propyl distarch phosphate, hydroxy propyl distarch phosphate, waxy corn starch, disodium dihydrogen pyrophosphate and sodium bicarbonate, then adding an emulsifier and a thickening stabilizer, and mixing and stirring to obtain a blend; and adding an enzyme solution into the blended material, homogenizing, and spray-drying to obtain the product. The invention further discloses application of the compound emulsifier containing the enzyme preparation in cake baking. The preparation method has the characteristics that the paste performance in the cake preparation process is improved, and the tissue structure of the cake is not shrunk or collapsed.

The invention relates to grease powder for making quick-frozen ice flower fried dumplings and a making process thereof, the grease powder comprises the following raw materials: soybean oil, polyglycerol fatty acid ester, starch sodium octenylsuccinate, maltodextrin, hydroxy propyl distarch phosphate, powdery lecithin, silicon dioxide and carboxymethyl cellulose, the ingredients are simple, the emulsifying effect is good, and the grease powder is convenient to transport, store and use. According to the manufacturing process, firstly, the soybean oil and the polyglycerol fatty acid ester are used for manufacturing the grease, then other raw materials are stirred and mixed, the liquid grease is slowly dropped into the mixture while stirring is conducted, the mixture is fed into an ultrasonic vibrating screen machine and then mixed through a screen, packaging is conducted, and the product is manufactured. The method not only can be used for industrially producing the fried dumplings wrapped by the ice glaze, but also can be made into independent powder bags to be combined with quick-frozen dumplings to be provided for consumers, and compared with the existing ice glaze fried dumplings which depend on packaging to protect the form, the subsequent mode can save the packaging cost and improve the economic benefits of enterprises.

The present application relates to the field of food, discloses thickening agent and its preparation method and thickening agent composition. The method comprises: mixing paste in the presence of solvent, hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin and sodium alginate. The thickening agent provided by the present application can simultaneously have thickening, water retention and frost resistance, and the use scene is more flexible.

The invention relates to the technical field of high polymer materials, and particularly discloses a preparation method of a low-VoC environment-friendly adhesive special for wallpaper and wall cloth. Comprising the following steps: S1, adding polyvinyl alcohol into deionized water to obtain a mixed solution; s2, hydroxypropyl distarch phosphate, wood fibers and deionized water are mixed, and mixed slurry is obtained; s3, mixing the mixed solution with the mixed slurry to obtain a prepolymer; s4, cooling the prepolymer, and sequentially adding auxiliaries to obtain a mixture; s5, adding a rosin ethanol solution and a defoaming agent into the mixture to obtain a crude product; and S6, carrying out vacuum defoaming treatment on the crude product, then sterilizing, cooling and discharging to obtain the adhesive. The adhesive disclosed by the invention can be used for adhering various pure paper, non-woven fabrics, diatom ooze and heavy wallpaper and wall cloth, and has the advantages of extremely low VOC content, environment friendliness, no peculiar smell, high initial adhesion and strong lasting viscosity.

The invention relates to the technical field of macromolecular flame-retardant materials, and particularly discloses a bio-based flame-retardant antibacterial macromolecular material and a preparation method thereof. The bio-based flame-retardant antibacterial high polymer material is prepared from the following components in parts by mass: 100 parts of polylactic acid, 5-15 parts of an antibacterial compound, 8-20 parts of a flame-retardant compound, 2-5 parts of a montmorillonite-loaded magnesium-phosphorus compound, 1-3 parts of a compatilizer, 0.5-2 parts of a hydrolysis inhibitor and 6-8 parts of poly (trimethylene carbonate), the antibacterial compound comprises hydroxypropyl distarch phosphate, quaternary ammonium salt and guanidine salt. The flame-retardant compound comprises hydrophobic modified microcrystalline cellulose, phytic acid or ammonium phytate and melamine cyanurate. The bio-based flame-retardant antibacterial high polymer material prepared by the invention has excellent flame retardant property, good mechanical property and relatively high antibacterial rate.

The application relates to the technical field of concrete production, and particularly discloses an anti-cracking and anti-corrosion concrete and a production method thereof. The anti-cracking and anti-corrosion concrete is prepared from the following components in parts by weight: 250-320 parts of sulphoaluminate cement, 700-850 parts of gravel, 350-450 parts of sand, 110-190 parts of kaolin, 60-130 parts of blast furnace slag, 20-50 parts of feldspar powder, 20-40 parts of composite fiber, 8-20 parts of corrosion inhibitor and 150-200 parts of water; the composite fiber comprises polypropylene fiber, glass fiber and carbon fiber; the corrosion inhibitor is sodium diisooctyl sulfosuccinate and hydroxypropyl distarch phosphate coated calcium ammonium nitrate. The composite fiber and the corrosion inhibitor are added into the raw materials for preparing the concrete, the corrosion speed of chloride ions is slowed down, and the anti-cracking performance and the anti-corrosion performance of the concrete are improved.

The invention discloses a Dafu pastry wrapper production process which comprises the following steps: (a) raw material preparation: preparing the following raw materials in parts by mass: 100 parts of glutinous rice flour, 3-5 parts of dried protein powder, 2-3 parts of trehalose, 0.5-1 part of hydroxy propyl distarch phosphate and 0.1-0.3 part of calcium lactate; (b) protein pretreatment: mixing the dried protein powder with water according to a mass ratio of 1: (2-2.5), and stirring at 10-15 DEG C at 200-300rpm until the volume is expanded by 2-3 times; (c) segmented processing: at the first stage, stirring the glutinous rice flour and 60-70% of water at a low speed of 100-150rpm for 5-8 minutes to form paste; in the second stage, the protein foam obtained in the step (b) is added, and the mixture is stirred at the medium speed of 200-300 rpm for 5-8 min till the volume is expanded by 20%. Protein microbubbles (the diameter is smaller than or equal to 100 microns) form a physical barrier layer in starch gel, amylose recrystallization is effectively inhibited, the hardness of the leather material refrigerated for 7 days is reduced to be smaller than or equal to 80 g (the reduction amplitude is larger than 60%) from 200 g or above in a traditional process, the hardening stubborn disease caused by starch retrogradation is solved in a breakthrough mode, and revolutionary improvement of the anti-aging performance is completed.

The invention discloses a compound thickening agent and application thereof in fermented milk, and belongs to the technical field of fermented milk, whey protein isolate is subjected to enzymolysis through alkaline protease and reacts with glucose to obtain modified whey protein isolate, xanthan gum and guar gum are dissolved and then blended with hydroxy propyl distarch phosphate, and the compound thickening agent is prepared. Mixing a polysaccharide colloidal solution formed by sodium carboxymethyl cellulose, pectin and gellan gum with a protein dispersion liquid prepared from modified whey protein isolate and whole milk powder by adopting a wet compounding process, then adding diacetyl tartaric acid mono / diglycerol fatty acid ester and the starch-hydrophilic colloid compound, and uniformly stirring to obtain a starch-hydrophilic colloid emulsion; and finally, mixing the compound stabilizer with the citrus fibers by a dry method to obtain the compound thickening agent. The stability of the fermented milk in long-term storage is synergistically improved.

The invention belongs to the technical field of tailing utilization, and discloses a method for extracting kaolin from low-grade lithium-containing clay tailings. According to the method for extracting kaolin from the low-grade lithium-containing clay tailings, sodium chloride, calcium oleate and hydroxy propyl distarch phosphate are added in the magnetic separation stage, trapping of fine particle impurities such as iron and titanium is improved through cooperation of the sodium chloride, the calcium oleate and the hydroxy propyl distarch phosphate, so that the magnetic separation effect is improved, impurities difficult to separate are effectively removed, and the quality of kaolin is improved. And kaolin with high standard requirements is effectively recovered.

The invention discloses double-color double-flavor yoghurt and a preparation method thereof, and relates to the technical field of yoghurt, the double-color double-flavor yoghurt is prepared by co-fermenting upper-layer milk slurry and lower-layer milk slurry in a packaging container; the upper-layer milk pulp is prepared from single cream, coconut oil, sodium caseinate, white granulated sugar, whey protein concentrate, tween-60, a first emulsion stabilizer, hydroxy propyl distarch phosphate, raw milk, yoghourt zymophyte, a first plant source flavor coloring substance and the balance of water; the lower-layer milk slurry comprises raw milk, white granulated sugar, sodium caseinate, skim milk powder, a second emulsion stabilizer, yoghourt zymophyte, a second plant-source flavor coloring substance and the balance of water. The double-color double-flavor yoghourt can be prepared by co-fermenting the upper-layer milk pulp and the lower-layer milk pulp according to a specific formula in the packaging container, so that double wonderful experience can be brought to the visual sense and the taste sense of consumers, and the requirements of the consumers are effectively met.

This invention belongs to the field of dairy processing technology, specifically relating to a room-temperature yogurt that is heat-resistant, sterilizable, and hot-fillable, and its preparation method. The room-temperature yogurt comprises the following raw material components by weight percentage: 80%-85% raw milk, 7%-8% white sugar, 0.4%-0.7% sodium carboxymethyl cellulose, 0.05%-0.15% gellan gum, 1%-1.5% hydroxypropyl distarch phosphate, 0.33%-2.1% bacterial cellulose nanosol, and 0.005%-0.02% starter culture. This invention solves many technical problems in the preparation of UHT-sterilized room-temperature yogurt by controlling the amount of bacterial cellulose nanosol added. Under the conditions of terminal UHT high-temperature sterilization and hot-filling processes, it ensures the good taste and texture stability of the room-temperature yogurt, while also reducing equipment investment and production operation costs.

The application belongs to the technical field of food and specifically relates to a fast-cooking pearl powder ball and a preparation method thereof. The pearl powder ball comprises the following raw materials: cassava starch, potato starch, pea starch, hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium carboxymethyl cellulose, xanthan gum and sodium alginate. By reasonably adjusting components and optimizing the preparation method, the application improves the sensory quality of conventional pearl powder balls, so that the product has the characteristics of crystal clear, round and full, uniform size, good gloss, taste coordination and soft and Q elastic taste, and provides consumers with more choices.