17 results about "Isomaltitol" patented technology

The application belongs to the technical field of microcapsules, and particularly relates to a preparation method of a composite probiotic capsule, which comprises the following steps: uniformly mixing probiotic bacterial liquid, fructooligosaccharide, tea polyphenol, grape polyphenol, mannan oligosaccharide, isomaltitol and an emulsifier to obtain a core material; uniformly mixing glycerol and distilled water, heating to 60-80 DEG C, sequentially adding modified gelatin, hydroxypropyl starch and chitosan, stirring for 10-30 min, sterilizing, and cooling to room temperature to obtain a capsule material; mixing the core material and the capsule material, performing high-pressure homogenization treatment, and then performing spray drying to obtain the composite probiotic capsule; and the modified gelatin is prepared by acylation reaction of succinic acid derivatives and gelatin. The composite probiotic capsule provided by the application has excellent storage stability, antioxidant property, anti-gastric juice erosion capacity, and also has good enteric solubility and bioavailability.

The invention provides powdery phospholipid with good free-running property and rich phosphatidylcholine as well as a preparation method and application of the powdery phospholipid, and belongs to the technical field of deep processing of phospholipid. According to the method, the crude phospholipid is sequentially subjected to absolute ethyl alcohol purification and acetone refining, the refining frequency is controlled, it is guaranteed that the PC content is 40 wt% or above, meanwhile, the isomaltitol is added in the last time of refining, and the isomaltitol serves as sugar alcohol which is low in hygroscopicity and easy to crystallize, so that the purity of the product is greatly improved. At the moment, a special co-dispersion system which can form with phospholipid in an acetone medium is added, and in the subsequent drying process, the phospholipid particles can be accurately filled and an isolation layer is formed, so that the physical structure of the product is fundamentally changed, and particle adhesion is prevented from internal anti-caking and internal isomaltitol is used as a skeleton; an anti-caking agent is arranged outside to serve as a'ball 'to further reduce friction, and the dual-action mechanism ensures that the final product has extremely excellent flowability and long-term storage stability.

The present invention relates to a confectionery containing psicose. Specifically disclosed is a sugar-free confectionery composition which is a jelly confectionery wherein the confectionery comprises: from 1% to 50% by weight of psicose; and from 1% to 50% of a polyol incremental sweetener in combination with a high-potency sweetener wherein the polyol incremental sweetener is selected from the group consisting of sorbitol, maltitol, isomaltitol, mannitol, xylitol, erythritol, and lactitol, and the high-potency sweetener is selected from the group consisting of kiwifruit protein, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, stevioside, glycosylated stevioside, and Momordica grosvenori, and wherein the confectionery composition has a moisture content of from 15% to 20%, and wherein the sweetener is selected from the group consisting of ketoside, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, glycosylated stevioside, and Momordica grosvenori; a method of making the sugar-free confectionery composition is also disclosed. The present invention provides a low calorie, low laxative confection comprising psicose with acceptable texture, stability, clarity, flavor delivery, and shelf life.

The invention discloses low-sugar high-fiber functional jelly and a preparation method thereof, and belongs to the technical field of food processing. The low-sugar high-fiber functional jelly is prepared from the following raw materials: hawthorn puree, konjac glucomannan, tara gum, xanthan gum, citric acid, fructo-oligosaccharide, resistant dextrin, isomaltitol and water. According to the invention, by utilizing a specific synergistic mechanism of functional sugar and hawthorn puree components, the retention rate of dietary fibers is increased, the GI value is reduced, and the antioxidant stability and taste coordination of the product are enhanced more synchronously. The konjac glucomannan, the tara gum, the xanthan gum and the resistant dextrin in a specific ratio are used for constructing a composite gel network to form a system which is adaptive to an acid environment of the hawthorn and has stable water binding capacity and proper elasticity, so that browning is reduced, and the flavor is optimized. A mild segmented sterilization process is adopted, harmful microorganisms are effectively killed, the food safety of the product is ensured, and meanwhile, the activity of functional components is reserved to the maximum extent.

The invention relates to a voriconazole dry suspension. The voriconazole dry suspension comprises the following components: 2-4 parts of voriconazole; 36 to 41 parts of isomaltitol; 1-4 parts of a microcrystalline cellulose-sodium carboxymethyl cellulose compound; 0.1 to 0.5 part of colloidal silicon dioxide; 0.2 to 1.0 part of sodium lactate; 0.05 to 0.2 part of disodium hydrogen phosphate; 0.05 to 0.5 part of essence; 0.1-0.3 part of a preservative; the dry suspension disclosed by the invention has the characteristics of high settling volume ratio, excellent stability and remarkably improved dissolution rate.

The invention relates to the technical field of functional food, and discloses a traditional Chinese medicine for treating kidney deficiency and a preparation method of the traditional Chinese medicine. 250 to 350 parts of radix astragali seu hedysari; 120 to 180 parts of coix seeds; 80 to 130 parts of chicken's gizzard-membrane; 100 to 160 parts of phaseolus calcaratus; 40-60 parts of black ginger; 180 to 250 parts of L-arginine; 150 to 200 parts of polyvinylpyrrolidone K30; 1 to 3 parts of piperine; 4 to 6 parts of zinc gluconate; 200-250 parts of fried glutinous rice flour; and 100 to 150 parts of isomaltitol. Through synergistic compatibility, solid dispersion and targeted extraction technologies, the bioavailability and stability of active ingredients are improved, and a better synergistic effect is achieved.

The invention provides a tofacitinib citrate sustained-release tablet, which is composed of a sustained-release tablet core and a coating layer, the sustained-release tablet core is prepared by uniformly mixing a solid dispersion and pharmaceutically acceptable auxiliary materials and then tabletting, the tofacitinib citrate sustained release tablet is characterized in that the solid dispersion is prepared from tofacitinib citrate, acrylic resin E and isomaltitol by utilizing a solvent evaporation method, and the coating layer comprises polyvinylpyrrolidone and tert-butyl p-hydroxyanisole. The prepared tofacitinib citrate tablet core particles are high in density, good in flowability and good in compressibility; the prepared tofacitinib citrate sustained release tablet is stable in quality, simple and feasible in process and suitable for large-scale production.

This utility model relates to the field of isomaltitol powder conveying technology, and more particularly to an isomaltitol powder spiral conveying device, including a conveying box, a feeding hopper, and a drive assembly. The feeding hopper is fixedly installed at the upper end of the conveying box. A first rotating shaft is rotatably connected inside the conveying box, and a spiral blade is fixedly installed around the periphery of the first rotating shaft. A second rotating shaft is rotatably connected inside the feeding hopper, and multiple sets of stirring blades are fixedly installed around the periphery of the second rotating shaft. A pulley is fixedly installed at one end of both the second and first rotating shafts, and a transmission belt is provided around the pulley. The drive assembly is located at one end of the conveying box. This utility model drives the first rotating shaft to rotate through the drive assembly, which in turn drives the spiral blade to rotate, thus coordinating with the conveying box to convey the powder added to the conveying box. Through the cooperation of the two sets of pulleys and the transmission belt, the second rotating shaft can be driven to rotate synchronously, thereby driving the stirring blade to agitate the powder added in the feeding hopper and prevent the powder from clogging the feed inlet.

The present invention belongs to the technical field of functional sugars. Provided are crystalline isomaltitol and a preparation method therefor. In the present invention, an isomaltulose liquid is subjected to a hydrogenation reaction under the action of a catalyst, so as to obtain a hydrogenation reaction liquid; the hydrogenation reaction liquid is sequentially subjected to decoloration and filtration, ion exchange, and concentration, so as to obtain a pre-crystallization material, wherein the solid content of the pre-crystallization material is 50-55%; a seed crystal is added to the pre-crystallization material, and the resulting mixture is then sequentially subjected to slow evaporation, rapid evaporation and cooling crystallization, so as to obtain isomaltitol; and the isomaltitol is centrifuged and dried, so as to obtain crystalline isomaltitol, wherein in the finally obtained isomaltitol crystals, the purity of GPM is 48-50%, the purity of GPS is 50-52%, and the content of water is less than or equal to 1%. An organic solvent does not need to be used, thereby reducing pollution and residues; moreover, the preparation temperature is low, the energy consumption is low, and new equipment is not needed, thereby lowering the costs.

The invention relates to a low-whiteness isomaltitol particle and a preparation device, method and application of the low-whiteness isomaltitol particle. The device comprises a straight-barrel distributing device, a powder discharging device, a vibration slope, a feeding pump, a screen and a powder receiving tank, and the straight-barrel distributing device is arranged above the vibration slope; array holes are formed in the bottom end of the straight-barrel distributing device in the direction towards the inclined surface; a powder discharger is arranged at the highest position of the vibration slope; the screen is arranged below the lowest position of the vibration slope, the powder receiving tank is arranged below the screen and connected with the feeding pump, and the feeding pump is connected with the powder discharging device. According to the invention, the straight barrel distributor is adopted and is matched with a slope gliding mode for granulation, so that the preparation of the low-whiteness isomaltitol granules can be realized.

This invention discloses a medicinal and edible herbal paste made from Sichuan pepper and perilla seeds to enhance immunity, and its preparation method. It relates to the field of functional food technology and is made from the following raw materials in parts by weight: 3-8 parts Sichuan pepper extract, 12-25 parts perilla seed oil extract, 1-3 parts dried tangerine peel extract, 1-2 parts ginger extract, 8-15 parts erythritol, 10-20 parts isomaltitol, 0.1-0.3 parts xanthan gum, 40-60 parts purified water, and 0.5-1.5 parts licorice extract. This invention features innovative formulation and significant synergistic effects: Following the principles of "yin-yang balance and complementary warming and cooling" in traditional Chinese medicine, this invention scientifically combines Sichuan pepper (which warms and dispels cold) with perilla (which moistens and nourishes yin), achieving a balance of warming and moistening, dispersing and astringing, and yin-yang complementarity. The Sichuan pepper extract and perilla seed oil extract work synergistically in a weight ratio of 5:18, which not only enhances the immune-regulating effect but also avoids the pungent and drying properties of Sichuan pepper that can damage yin and the greasy nature of perilla. Studies have shown that the combination of Sichuan pepper, perilla, and ginger can synergistically improve antioxidant activity.

The invention discloses an immunoregulation solid beverage and a production process thereof, the immunoregulation solid beverage comprises main materials and auxiliary materials, the main materials comprise the following raw materials in parts by weight: 150 parts of purple dendrobium, 150 parts of poria cocos, 150 parts of rhizoma polygonati, 150 parts of honeysuckle and 150 parts of galactooligosaccharide; the auxiliary materials comprise the following raw materials in parts by weight: 197 parts of isomaltitol, 160 parts of maltodextrin, 120 parts of lactose, 8 parts of silicon dioxide, 8 parts of mint powder essence, 8 parts of bitter covering essence and 1.44 parts of sucralose. The production process comprises the following steps: pretreatment, extraction, concentration, mixing, granulation and drying, total mixing, inner packaging, outer packaging, inspection and warehousing. Compared with the prior art, the traditional Chinese medicine composition has the advantages of nourishing yin, clearing heat, tonifying spleen, moistening lung, tonifying kidney, tonifying qi, nourishing yin, improving intestinal barrier and regulating immunity.

The invention provides an astaxanthin and pyrroloquinoline quinone compound solid beverage and a preparation method thereof, the solid beverage comprises 1.0 to 2.0 parts of astaxanthin double-layer micro-capsule powder, 0.4 to 0.8 part of PQQ ternary complex, 20 to 30 parts of inulin, 55 to 70 parts of isomaltitol, 10 to 20 parts of maltodextrin, 1.5 to 2.5 parts of citric acid, 1.0 to 2.0 parts of sodium citrate, 0.15 to 0.25 part of mogroside and 0.8 to 1.2 parts of vitamin C, 0.3 to 0.7 part of natural passion fruit essence and 1.0 to 2.0 parts of silicon dioxide. The preparation method comprises the following steps: pretreatment, equivalent incremental mixing, final mixing, granulation and drying. The astaxanthin and pyrroloquinoline quinone are integrated in the same solid beverage system, and the comprehensive advantages of stable components, uniform content and convenient brewing are synergistically realized on the premise of not depending on a single additive.

The invention relates to the technical field of nutritious food, in particular to fat-reducing micro-capsule powder containing diglyceride and xylooligosaccharide and a preparation method of the fat-reducing micro-capsule powder. The fat-reducing microcapsule powder is prepared from the following components in percentage by mass: 28.5 to 37.2 percent of fat-reducing microcapsule powder, 24.2 to 26 percent of resistant dextrin, 15.3 to 17 percent of erythritol, 5 to 6 percent of isomaltitol, 3.5 to 4.5 percent of psyllium husk powder, 4.5 to 5.5 percent of hydrolyzed collagen peptide, 2.5 to 3.5 percent of freeze-dried strawberry grains, 1.8 to 2.2 percent of green tea extract, 1.4 to 1.8 percent of potato extract and 1.4 to 1.8 percent of gamma-aminobutyric acid. The beverage is prepared from the following raw materials in percentage by weight: 1 to 1.3 percent of citric acid, 0.7 to 0.9 percent of ginger extract, 0.6 to 0.8 percent of South African drunken eggplant extract, 0.5 to 0.7 percent of malic acid and 0.4 to 0.5 percent of natural white grapefruit oil; according to the invention, the problems of unstable functional components, low bioavailability and poor palatability of the existing fat-reducing product are successfully overcome, the fat-reducing effect is ensured, and efficient protection, cold-soluble quick release and flavor masking of the functional components are realized at the same time; the invention provides an innovative solid beverage solution with excellent stability, excellent taste and scientific fat-reducing effect.

The invention discloses a zinc ion battery electrolyte based on isomaltitol and maltitol as well as a preparation method and application of the zinc ion battery electrolyte, and belongs to the technical field of battery materials. The zinc ion battery electrolyte comprises zinc salt, water and an additive, wherein the additive consists of isomaltitol and maltitol. The isomaltitol and the maltitol are matched to serve as the electrolyte additive of the aqueous zinc ion battery, and a gradient change dipole moment field is created on an electrode / electrolyte interface by utilizing the difference of isomer dipole moments between the isomaltitol and the maltitol. The field can guide zinc ions to transversally migrate more gently and more uniformly, so that the zinc ion concentration field is smoothed to the utmost extent, local hot spots are eliminated, the effect of inhibiting zinc dendritic crystal generation is achieved, the electrochemical stability of the water-based zinc ion battery is remarkably enhanced, and the cycle life of the battery is prolonged.

The invention relates to the technical field of food processing, in particular to seven-moist sugar with a throat clearing and nourishing function and a preparation method of the seven-moist sugar. Comprising 25 kg of isomaltitol, 0.5 to 1 kg of xylitol, 50 to 75 g of menthol, 20 to 30 g of acesulfame potassium, 200 to 300 g of instant tea powder and edible essence. The method comprises the following steps: mixing the isomaltitol and the xylitol, and heating to 160-180 DEG C to melt the isomaltitol and the xylitol; cooling to 120-130 DEG C, adding menthol, acesulfame potassium and instant tea powder which are uniformly mixed in advance, and uniformly stirring; reducing the temperature to 90-100 DEG C, adding the edible essence, and uniformly stirring; casting molding is carried out, and packaging is carried out after cooling; in this way, the long-acting throat clearing and nourishing effect can be achieved, and meanwhile the good taste is guaranteed.

This invention discloses a bergamot effervescent tablet based on microencapsulation technology and its preparation method, relating to the field of solid beverage technology. The invention comprises, based on a total feed weight of 100 kg, the following components: bergamot extract; 3 kg; anhydrous citric acid; 18 kg; sodium bicarbonate; 15 kg; dextrin; 45 kg; gum arabic; 0.6 kg; tragacanth gum; 0.15 kg; taurine; 1.58 kg; zinc gluconate; 0.75 kg; zinc citrate; 0.25 kg; calcium gluconate; 0.25 kg; ascorbic acid C; 0.1 kg; ferrous gluconate; 0.11 kg; thiamine hydrochloride; 0.058 kg; riboflavin; 0.03 kg; pyridoxine hydrochloride; 0.02 kg; cyanocobalamin; 0.001 kg; folic acid; 0.001 kg; isomaltitol; 15 kg; sucralose; 0.1 kg. The advantages are: through systematic screening of key factors such as the inclusion of aromatic oil components in bergamot extract, the ratio of acid-base disintegrants, the ratio of flavoring agents and food fortifiers, the type of fillers, the preparation method of acid-base particles, and the tableting process parameters.