459 results about "Isomaltose" patented technology

The invention provides an intestinal tract micro-ecological preparation and its preparing process, wherein each 100g of the product contains bifidobacteria 1.0-20.0g, Lactobacillus acidophilus 1.0-25.0g, Streptococcus thermophilus 1.0-25.0g, Bulgarian subspecies of Lactobacillus fermentum 1.0-25.0g, saccharomycete 1.0-35.0g, and right amount of isomaltose hypgather, fructooligosaccharide, and many kinds of vitamins.

The invention discloses a rapid-soluble Pu'er tea and preparing method to accelerate body to release energy, which comprises the following steps: blending Pu'er tea and ripe tea ( or black tea and green tea) according to certain proportion; grinding roughly; extracting through water; condensing; drying; adding beta-cyclodextrin; recycling aged perfume benzine ingredient through steam distilling method or super-critical extracting method; packing the benzine and rapid-soluble tea powder together; adding isomaltose hypgather, degrading factor and flavoring factor.

The nutritious powder with low blood sugar creating index is prepared with fresh milk, no-sugar whole fat soybean powder, concentrated soybean protein, puffed lotus seed powder, isomaltose, fructose, selenium-rich yeast, resistant starch and soluble diet fiber, and through preparing materials, adding lactase to hydrolyze lactose, mixing materials, sterilizing, concentrating, spray drying, cooling and sieving. The nutritious powder has rich nutrients and low blood sugar creating index, contains diet fiber and organic selenium, and may be utilized easily by probiotics in human body to improve intestinal tract micro environment.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention relates to the food field, in particular to a solid beverage and a preparation method thereof. The solid beverage is prepared from the following components in parts by mass: 1-3 parts of blueberry pumace powder, 1-3 parts of strawberry powder, 1-3 parts of cranberry fruit powder, 1-3 parts of cherry powder, 1-3 parts of juicy peach powder, 1-3 parts of grape fruit powder, 1-3 parts of papaya powder, 1-3 parts of mixed fruit fermentation concentrate powder, 1-3 parts of lyophilized honey power, 50-60 parts of isomaltose hypgather, 15-18 parts of glucose, 8-10 parts of dried skim milk, 1-2 parts of edible essence, and 1-2 parts of silicon dioxide. Compared with existing solid beverage, the solid beverage contains multiple components which can be mixed and proportioned to realize various tastes, has sweet and delicious taste, has endless aftertastes, meets the requirements of different persons on taste, is rich in vitamin C and microelements required by a human body, and has health values of oxidation resistance, digestion aiding, physical ability improvement and the like.

The invention relates to a high-protein dietary fiber energy protein bar and a production method thereof. The protein bar comprises the following materials in parts by weight: 5-35 parts of soy protein, 0-31 parts of cocoa butter replacer chocolate, 3-29 parts of glucose syrup, 0-18 parts of oligomeric isomaltose, 3-8 parts of concentrated whey protein powder and 3-9 parts of plaint oil. According to the formula of the protein bar, the soy protein, the concentrated whey protein, the glucose syrup and the oligomeric isomaltose are used as main raw materials for simultaneously supplementing exercising people with protein and energy (carbohydrate). The added concentrated whey protein has nutrient substances such as high-quality alpha-lactalbumin, beta-lactoglobulin and branched chain amino acid, thus being beneficial to rapidly supplementing protein after movement and relieving fatigue; the protein, energy (carbohydrate) and functional nutrient substances (such as dietary fiber) are rapidly supplemented to the exercising people; the protein bar provided by the invention is easy to carry, convenient to eat and good in taste.

The invention discloses a medlar nutrient chewable tablet and a preparation method thereof. The active ingredient of the medlar nutrient chewable tablet comprises medlar, oligoisomaltose and at least one of the following four nutrient substances: carrot, red date, pineapple and skim milk powder. The medlar nutrient chewable tablet is rich in vitamin A and beta- carotene, has multiple health care efficacies of nourishing liver to improve visual acuity, bettering bowels smooth and the like, is distinctive in flavor ,convenient for eating and easy for carrying with. The invention adopts a method of rolling powder into tablet directly for preparing the medlar nutrient chewable tablet so that the problem that wet granulating is required before rolling during the production process of nutrient chewable tablet of the same category is solved and no rolling accessories or additives are necessary, thus simplifying the process procedure and improving the process efficiency.

This invention relates to a method for utilizing less purified starch in fermentation processes. One example is a recombinant E. coli containing a exogenous extracellular isoamylase activity that is capable of utilizing small oligomers containing (1,6) linkages (including but not limited to isomaltose and panose) in fermentations to produce useful products. The invention is useful in large-scale industrial biofermentations by reducing the cost of the substrate carbohydrate.

The invention belongs to the technical field of anti-peptic dextrin prepared from starch, in particular relates to a method for preparing novel anti-peptic dextrin, which comprises the following steps of: (1) anti-peptic processing; (2) liquification; (3) conversion; (4) enzyme inactivation; (5) fermentation; and (6) ion-exchange, wherein in the step (3), adding diastatic enzyme capable of converting maltodextrin into glucoamylase of isomaltose hypgather into anti-peptic dextrin crude products obtained in the step (2), stirring the mixture at intervals, and performing heat preservation and conversion. The method has the advantages of capability of realizing the production of the anti-peptic dextrin containing functional oligosaccharide and particularly realizing the direct conversion production by adopting enzymic preparations, strong innovation of process method, economy and practicality. The anti-peptic dextrin containing the functional oligosaccharide produced by the preparation method improves product grades greatly, eliminates non-functional components in products, reduces the glucose content to below 1 percent, improves the functional component content in the produced products, and has the active ingredient content of up to over 90 percent.

The invention provides an oligosaccharide oat beverage capable of treating hyperlipoidemia and hyperglycemia and improving gastrointestinal tract function and a manufacturing method thereof by hydrolysis of three enzymes and fine grinding. The manufacturing method comprises the following steps: carrying out fine grinding on the oat meal to obtain the powder of which the average particle size is less than about 100 mu m, dissolving the oat powder in water to form oat slurry, and adding alpha-amylase, beta-amylase and trans-glucosidase to carry out enzyme treatment, thereby obtaining the oat beverage with rich functional components. The oligosaccharide oat beverage integrally reserves oat beta-dextran, and also contains oligo-isomaltose component of which the content is higher than that in common oat products. The manufacturing method can integrally reserve the nutritional components of the whole oat grains and omit the filter operation, thereby being beneficial to increasing the utilization ratio of raw materials; and the method is completed under the conditions of fermentation and sterilization in the optimal short time, thereby avoiding the possibility of rancidity of oat slurry in the processing procedure. When the oligosaccharide oat beverage is used for human testing for assessing physiologic effect, the test proves that the oligosaccharide oat beverage can lower the total cholesterol, low-density lipoprotein cholesterol, triglyceride and fasting blood-glucose value in blood. The oligosaccharide oat beverage tastes savoury, thick and smooth like milk, and maintains the natural flavor of oat; and thus, the invention changes the traditional way for eating oat, greatly raises the nutrition health-care value of oat processed products, and has the potentials of preventing and treating hyperlipoidemia, hyperglycemia and other life-style related diseases and improving the gastrointestinal tract function.

The invention provides preparation method for high-purity isomaltose hypgather, which takes corn starch as a raw material and adopts simulated moving bed chromatography separation technology, also comprises a preparation method of the corn starch. The specific method comprises the steps of 1. preparing the corn starch by adopting a dry method; 2. directly preparing the isomaltose hypgather by adopting the corn starch to obtain 50 type isomaltose hypgather; and 3. separating glucose by adopting a simulated moving bed chromatography separation system and taking water as an eluent under the operation temperature being 60-70 DEG C to obtain the high-purity isomaltose hypgather and glucose syrup. Due to the adoption of the method provided by the invention, the production links from the corn kernels to the isomaltose hypgather can be reduced, the production cost and the environment burden can be lowered, meanwhile, the fermented flavor in a finished product can be reduced, and the final product quality is improved. IMO in the isomaltose hypgather prepared by the invention can be more than 92%, and the content of soluble protein can be more than 0.85%.

A low-glycemic available carbohydrate composition of the invention contains the following components:(i) 5-60 wt. % of one or more monosaccharides selected from monosaccharides other than glucose and fructose, in particular galactose, ribose and mannose;(ii) 15-95 wt. % of oligosaccharides having a length of 2 to 20 anhydromonose units, at least half of which are anhydroglucose units linked by non-α-1,4 bonds; these oligosaccharides preferably comprising disaccharides such as palatinose, isomaltose and trehalose and / or non-α-1,4 linked higher glucose-containing oligosaccharides;(iii) 0-45 wt. % of other available carbohydrates, such as glucose and maltodextrins.This carbohydrate composition can be part of a foodcomposition for the treatment of diabetes, obesitas, insulin resistance, or for postprandial glucose response.

The invention relates to an immune polysaccharide intensifier, and the components of the intensifier and the mass percentages are as follows: 1-40 percent of beta-glucan, 1-40 percent of mannan-oligosaccharide, 1-40 percent of immune regulate factor, and 1-40 percent of poly-isomaltose. The intensifier can increase the resistance to pathogenic microbes and nonspecific defense mechanism of aquaculture animals, has high safety, small effect on environmental pollution, no residue, growth-promoting capacity, convenient use and low cost and is the immune polysaccharide intensifier which can improve physique of the aquaculture animals effectively.

The present invention provides a puffed high meal and fiber food, which is made of the raw material according to the weight shares comprises: seven major ingredients: 1.5 to 2.5 of tartary buckwheat, 1.0 to 2.0 of konjac flour, 0.2 to 0.5 of soy dietary fiber, 0.2 to 0.5 of oat bran, 0.2 to 0.5 of zein fiber, 0.2 to 0.5 of apple fiber and 0.1 to 0.5 of lecithin; seven accessories A: 2 to 3 of benne, 0.5 to 2 of oat, 0.3 to 1 of medlar, 0.1 to 1 of raisin, 0.1 to 1 of white sesame, .01 to 1 black sesame and 0.1 to 1 of almond; ten accessories B: 0.1 to 1 of white granulated sugar, .01 to 0.3 of maltitol, 0.1 to 0.3 of Isomaltitol , 0.3 to 1 of phycite, 0.1 to 0.3 of mannite, .05 to 1 of isomaltooligosaccharide, 0.1 to 1 of starch syrup, 0.5 to 1.0 of high fructose syrup, 0.1 to 1 of citric acid and 0.01 to 0.1 of flavor composition. The present invention has the functions of the weight losing, the blood sugar controlling, the blood-fat adjusting, the intestines moistening, the bowels relaxing and toxin expelling.

The invention discloses a compressed foodstuff which is prepared mainly from bread flour 40-60 weight parts, instant cereal powder 5-10 weight parts, syrup 15-20 weight parts, plant oil 10-20 weight parts and right amount of other auxiliary materials, wherein the syrup is selected from barley syrup, isomaltose hypgather, fructose syrupand inverted syrup or their combination.

The invention discloses a low-heat composite vegetable Cantonese mooncake stuffing. The raw material formula of the stuffing comprises the following raw materials in percentage by weight: 30 to 40 percent of pumpkin paste, 10 to 20 percent of white gourd paste, 5 to 10 percent of balsam pear paste, 5 to 10 percent of sorbitol, 5 to 10 percent of isomaltose hypgather, 5 to 10 percent of sucrose, 5 to 10 percent of maltodextrin, 5 to 10 percent of synanthrin, 2 to 5 percent of peanut oil and 0.05 percent of potassium sorbate, wherein the pumpkin paste, the white gourd paste and the balsam pear paste are respectively prepared by performing pulping, centrifugal dehydration, vacuum concentration and the like on pumpkin, white gourd and balsam pear. In the aspect of raw material utilization, the pumpkin, the white gourd and the balsam pear are compositely used. Compared with a single fruit or vegetable stuffing, the low-heat composite vegetable Cantonese mooncake stuffing is fuller in nutrition. A new way for deeply processing melons in vegetables in China is provided.

The invention provides a konjak biscuit and a preparing method thereof. The konjak biscuit is prepared from, by weight, 10-20 parts of konjak powder, 16-26 parts of oat powder, 18-28 parts of corn starch, 8-18 parts of soyabean protein powder, 3-13 parts of milk powder, 15-25 parts of vegetable oil, 8-18 parts of oligomerization isomaltose, 4-14 parts of xylitol, 17-27 parts of eggs and 1-3 parts of swelling agent. The konjak biscuit contains abundant dietary fibers, the nutritive value is high, the mouthfeel is good, the konjak biscuit is low in sugar and oil, people have obvious satiety after eating the konjak biscuit, and the konjak biscuit has an antiobesity action; meanwhile, the preparing method is simple and easy to carry out.

The invention provides a preparation method of high-purity 95 isomaltose hypgather. The preparation method comprises the following steps: performing jet liquefying on starch or starch milk used as a raw material; performing saccharification transglycosidation through maltase (fungus alpha-amylase or beta-amylase) and alpha-galctosyl-hydroxylysyl glucosyl transferase to obtain 50 type coarse isomaltose hypgather liquor; decomposing non-trisaccharide (isomaltose, panose and isomaltotriose hereinafter referred to as 'trisaccharide') ingredients by use of efficient liquid saccharifying enzyme to obtain glucose; separating by use of a chromatographic separation purification technology to remove glucose; decolorizing, desalting and refining to obtain 95 isomaltose hypgather (the 'trisaccharide' content is not less than 95%). The high-purity 95 isomaltose hypgather has the advantages that the effective ingredients 'trisaccharide' are high in purity reaching more than 95%, low in syrup viscosity and high in sweetness; the physiology functions are high; the bifidobacterium cultivation effect is three times higher than that of the common 90 type isomaltose hypgather.

The invention relates to composite prebiotics capable of regulating the intestinal tract function of a human body. The composite prebiotics comprise the following components in percentage by weight: 25%-35% of oligomerization isomaltose, 25%-35% of polydextrose, 10%-20% of peanut peptides, 5%-15% of fructo-oligosaccharide, 5%-15% of inulin, and 3%-7% of oligomerization xylose. According to the composite prebiotics disclosed by the invention, the fructo-oligosaccharide, the polydextrose, the oligomerization xylose, the oligomerization isomaltose, the inulin and the peanut peptide powder which are selected are in concerted application, the mixed ingredients are reasonable, the dosage is scientific, and all the components are acted jointly for regulating the intestinal tract of the human body, promoting the growth of the probiotics, providing egg white nutrition and promoting the absorption of the nutrition.

This is the preparation method of isomalttulose. The steps includes: (1) the raw material is aqueous sucrose solutions, make it through the stablized alpha-glucosyltransferase reaction column or can to produce the transformation liquid which contains isomaltose and other sugers that transformed from enzyme; (2) make the prepared transformation liquid through de-sugers reactor with yeast immobilization in it, to get rid of the sugers other than isomaltose in transformation liquid; (3) then remove the residua in the acentric transformation liquid and get the clear liquid that contains isomaltose, then catalytic hydrogenation to produce isomalttulose. The content of isomaltose in the transformation liquid can reach more than 98%, then after catalytic hydrogenation, the obtained isomalttulose can increase the utilization rate of sucrose. Besides, it can also save energy and increase productivity.

The invention discloses a woundplast and a preparation technology thereof. The woundplast consists of non-woven fabric, a hydrogel layer and a plastic film. The hydrogel layer comprises the raw materials based on weight percentage: 1%-5% of chitosan, 1%-5% of low-polymerized isomaltose, 1%-3% of peppermint oil, 1%-3% of p-hydroxybenzoic acid, 10%-30% of glycerol, 3%-8% of polyvinylpyrrolidone, 3%-8% of polyacrylic acid and 55%-75% of purified water. The prepared hydrogel layer, non-woven fabric and plastic film are coated and cut on a hydrogel coating machine set and are dried for 24h till that the moisture content is within the range from 50% to 65% so as to prepare the woundplast. The woundplast has the characteristics that the wound can be promoted to be healed, and the woundplast is flexible in use.

The invention discloses muscle building functional food, which comprises the following ingredients in parts by weight: 32 to 45 parts of lactalbumin, 8 to 15 parts of isomaltose hypgather, 35 to 45 parts of dietary fiber, 0.5 to 1.5 parts of soy isolate protein, 8 to 12 parts of purple yam powder, 0.5 to 1.5 parts of vanillin, 0.5 to 1.5 parts of maltodextrin, 0.5 to 1.5 parts of sarcosine, 1.5 to 3 parts of glutamine and 1.5 to 3 parts of branched chain amino acid. The muscle building functional food also discloses a processing method for preparing the muscle building functional food. Therefore, after the product provided by the invention is used for a long time, the muscle content can be enhanced, the body resistance can be improved, and the product is particularly suitable for being used by thin and weak people and body building and sports doing people for a long time.

The invention discloses quinquagenarian formula health rice flour and a preparation method thereof. The quinquagenarian formula health rice flour which is suitable for quinquagenarian and diabetes is prepared through puffing, crushing, sieving, blending, packaging and the like by taking 10-12 percent of embryos of giant embryo rice, 8-10 percent of wheat embryos, 15-18 percent of selenium-rich giant embryo coarse rice, 5-8 percent of black rice testa, 5-8 percent of red rice testa, 5-7 percent of kelp, 4-6 percent of laver, 5-8 percent of black sesame, 8-10 percent of lotus seeds, 8-10 percent of sunflower seeds, 8-12 percent of skimmed milk powder and 4-6 percent of isomaltose hypgather as raw materials. The health rice flour is rich in Gamma-aminobutyric acid, selenium, calcium, rice peptide, glutathione, flavonoids compounds, alkaloid, amino acids, microelements, vitamins, carotene, anthocyanin, cardiac glycoside and other functional components and has the capabilities of improving immunity and preventing senile dementia, caners, high blood pressure and other cardiovascular diseases after being eaten for a long time.

The invention relates to transglucosidase, its preparation method and a immobilization method, which belong to the fields of enzyme engineering and fermentation engineering. More specifically, the invention provides the following processes: 1) Aspergillus niger BLB-16 is screened from soil as an original strain, processes of mutation treatment, optimization and screening are performed to obtain an optimized bacterial strain (BLB-28) for fermenting; 2) a fermentation broth is carried out a heat sterilization to obtain transglucosidase liquid; 3) transglucosidase liquid is performed a nanofiltration to concentrate; 4) processes of resin adsorption, sodium alginate entrapment, immobilization by a glutaraldehyde cross-linking method are carried out for preparing immobilized enzymes. The prepared transglucosidase is suitable for an application in the industrial fields such as foodstuff, medicine, feed and the like, and used for producing isomaltose hypgather.

The present invention relates to a pure natural green functional health-care beverage. It uses arctium as main raw material, and uses crataegus fruit, wild spiny jujube, salvia, licorice, silk tree bark, asparagus and biota seed as auxiliary material, and adopts the following steps: pulverizing, soaking by adding water, extracting, concentrating, recovering ethyl alcohol, adding honey, isomaltose and wine yeast strain to make primary fermentation, adding acetic acid bacteria to make acetic acid fermentation, finally filtering, precipitation, sterilizing, beta-dextrin embedding and filling. The invented product has the functions of beautifying face, protecting skin, promoting gastrointestinal peristalsis and raising immunological function. Said product contains no colour matter and additive.

The invention discloses a preparation method of bifidus factor QQ candy containing erythritol. The bifidus factor QQ candy containing erythritol comprises the following raw materials in percentage by weight: 5-6.5% of 250 gel strength type-A gelatin, 0.5-1% of CF-130B pectin, 33-37% of white granulated sugar, 17-26% of 75% isomaltooligosaccharide type 500, 23-26% of water, 2-7.5% of high fructose corn syrup, 1.25-1.7% of citric acid, 0.06-0.1% of essence, 0-1.25% of concentrated orange juice, 5-10% of erythritol crystal particles and a proper amount of pigment. In the invention, the prebiotics isomaltooligosaccharide is added into massecuite, and the mixture is stirred uniformly; then citric acid and essence are added into the mixture to adjust the flavor of sugar; and a layer of erythritol crystal particles is coated on the surface of the sugar. The bifidus factor QQ candy contains the prebiotics isomaltooligosaccharide and a new low-calorific-value sweetener erythritol, has the physiological functions of promoting growth of bifidobacterium, adjusting the micro-ecological balance of intestinal canals, obviously improving constipation, preventing dental caries and the like, and is a gel candy with a healthcare nutritional function.

The object of the present invention is to provide an alpha-isomaltosyl-transferring enzyme which forms a cyclotetrasaccharide having the structure of cyclo{->6)-alpha-D-glucopyranosyl-(1->3)-alpha-D-glucopyranosyl-(1->6)-alpha-D-glucopyranosyl-(1->3)-alpha-D-glucopyranosyl-(1->} from a saccharide having a glucose polymerization degree of at least three and having both the alpha-1,6 glucosidic linkage as a linkage at the non-reducing end and the alpha-1,4 glucosidic linkage other than the linkage at the non-reducing end; microorganisms which produce the enzyme; process for producing the enzyme; cyclotetra-saccharide or saccharide compositions comprising the same; and uses thereof.