32 results about "Low calorie" patented technology

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The present invention relates to baked products having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal / gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and / or the one or more carbohydrates having energy content below 0.5 kcal / gram is not lower than −6 j / g.

The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.

The invention designs a prefabricated vegetable Maoshi braised pork which is prepared by the following steps: cleaning streaky pork, blanching and frying the cleaned streaky pork, and adding lemon juice on the traditional basis to achieve the effects of removing fishy smell, supplementing nutrition, promoting appetite, assisting in improving constipation, losing weight and the like. And finally, heating and reducing juice in a pot, and sterilizing after vacuum packaging, so as to prepare the instant food which can be heated or cooked. The braised pork in brown sauce prepared by the explored processing method is fat but not greasy, melts in the mouth, is fresh and soft in meat feel, and is capable of preserving health and much lower in calorie compared with the traditional method. According to the high-quality produced prefabricated braised braised pork in brown sauce provided by the invention, the time of people can be saved on the basis of a traditional braised pork preparation mode, and the taste and nutritional ingredients of the traditional preparation mode are reserved and increased.

The invention relates to a preparation method of a low-calorie and low-carbohydrate weight-losing main food, which is characterized in that the low-calorie and low-carbohydrate weight-losing main food with the content of 200-350 kilocalories is produced by utilizing the functional effect that insoluble coarse dietary fibers can be expanded into about 7 times of volume after entering human intestinal tracts and absorbing water; enteral emptying is prolonged, so that hunger sensation can be reduced, and happiness of the human body is increased. Food with low calorie and extremely low carbohydrate content is produced and processed by using a method for removing components except insoluble coarse dietary fibers by using a biological function containing cellulase and a compound enzyme of the cellulase and the like; the invention relates to a preparation method of dietary fiber food such as soybean dreg powder, wheat bran powder and the like, wherein the intake of the soybean dreg powder is reduced by 500-1000 kilocalories per day on the basis of target energy.

The present invention provides nutritional compositions for use in weight loss dietary interventions or in particular weight maintenance after dietary interventions, preferably after low calorie dietary interventions. The nutritional composition comprises one or more amino acids selected from the group consisting of proline, histidine, glycine and / or hydroxyproline, or a combination thereof, which can be used to assist in weight loss in obese subjects that are resistant to weight loss only by means of caloric limiting dietary intervention. In addition, the nutritional composition of the present invention may be used to help maintain the weight loss, particularly after dietary intervention.

We provide the system. [Solution] Means for collecting user health information, A means of calculating calorie targets based on collected health information, A method for generating a week's worth of low-calorie menus, A means of creating a list of necessary ingredients based on the generated menu, A method for automatically ordering ingredients from partner suppliers, A means of delivering the generated recipe to the user's device, A system that includes this.

The invention discloses a ginkgo functional edible gel product for relieving airway inflammation and a preparation method of the ginkgo functional edible gel product. The ginkgo functional edible gel product is prepared from the following components in percentage by mass: 5.15% of ginkgo ethyl acetate extract, 8% of ginkgo RS3 type resistant starch, 2% of ginkgo polypeptide, 10% of gelatin, 15% of malt syrup, 0.19% of acidity adjusting solution and 0.3% of momordica grosvenori glucoside. According to the invention, an edible gel product is used as a carrier, and ginkgo seed ethyl acetate extract and ginkgo seed RS3 type resistant starch with functional activity of relieving airway inflammation, ginkgo seed polypeptide, low-calorie and decayed tooth-resistant momordica grosvenori glucoside and malt syrup are added as sweetening agents; according to the invention, gingko is used as a raw material to prepare an edible gel product containing gingko micromolecular active substances, resistant starch and other multi-component functional components, so that the application range of gingko resources is expanded, the utilization rate of each component of gingko is improved, and the variety of functional leisure food is enriched at the same time.

The invention discloses ultralow-calorie rice flour based on konjac microgel. The ultralow-calorie rice flour comprises the following raw materials: rice starch and konjac flour. The invention discloses ultralow-calorie rice flour based on konjak microgel and a continuous preparation method of the ultralow-calorie rice flour. The preparation method comprises the following steps: construction of a konjak microgel network, starch-konjak gradient blending and continuous production of the low-calorie rice flour. The invention belongs to the technical field of food processing, and particularly provides a method for reducing the heat of rice noodles, improving the taste and quality of the rice noodles and realizing continuous production by introducing konjac microgel into a rice noodle preparation process. The invention discloses konjac microgel-based ultra-low calorie rice flour and a continuous preparation method thereof, and relates to a konjac microgel-based ultra-low calorie rice flour and a preparation method thereof.

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in both high and extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping without causing burning or scorching. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The invention relates to a hotpot condiment adopting D-psicose and a preparation method of the hotpot condiment. The preparation method comprises the following steps: combining X parts by weight of D-psicose with Y parts by weight of a compound composition, blending with a flavoring to form a substantially homogeneous flavoring composition; adding the oil material into a pot, heating to 200 DEG C, cooling, pouring the tomato sauce, boiling to 95 DEG C, and continuously stirring until the oil material and the tomato sauce are completely fused; controlling the temperature to be reduced to 80 DEG C or below, adding a seasoning composition, and stirring at constant temperature to form the hotpot condiment. According to the invention, D-psicose is adopted to replace white sugar, so that'health attribute upgrading and flavor naturalization 'are realized, and the problem of harm to the body caused by long-term consumption of white sugar is solved. The requirements of modern consumers on low-sugar and low-calorie diets are met. Different from a traditional high-sugar base material, health declarations such as low cards and the like can be marked, and the global sugar reduction trend is met. The hot pot can cover traditional hot pot evaders such as diabetic people, healthy people and ketogenic eaters, and the customer group is expanded.

The present invention relates to a method for producing stevia tomatoes, the method comprising impregnating tomatoes immersed in an immersion solution by reducing the pressure in a vacuum state and maintaining the reduced pressure, and then raising the pressure back. The stevia tomatoes of the present invention exhibit enhanced natural sweetness and mineral content while maintaining the appearance and texture of tomatoes, thereby providing tomatoes with low calories and high nutritional value.

The invention discloses jelly taking D-psicose as a raw material and a preparation method of the jelly, and the jelly comprises the following raw materials in percentage by mass: 30%-68% of D-psicose, 0.14%-0.18% of konjaku flour, 0.1%-0.17% of carrageenan, 0.07%-0.09% of locust bean gum, 0.09%-0.15% of potassium chloride, 0.13% of gluconic acid-delta-lactone, 0.065% of potassium sorbate and the balance of softened water. According to the jelly taking the D-psicose as the raw material and the preparation method of the jelly, the D-psicose is taken as a core raw material, so that the jelly is low in calorific value (about 0.2 kcal / g) and zero in blood glucose index, can inhibit postprandial blood glucose fluctuation, has a prebiotics function, optimizes intestinal flora, meets health requirements of common people, people with blood glucose regulation disorder and obese people, and is suitable for industrial production. The market vacancy of the healthy functional jelly is filled.

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in both high and extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping without causing burning or scorching. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The invention discloses low-GI sweet and sour sauce for children and a preparation method of the low-GI sweet and sour sauce. According to the formula of the sauce, polybasic acid formed by white rice vinegar, snap juice and aromatic vinegar, a low-GI sweet system formed by compounding erythritol and borneol sugar and four natural fruity flavors of lemons, passion fruits, smoked plums and tomatoes are fused. The preparation process adopts the core steps of firstly boiling to construct a stable matrix, and then performing instantaneous high-temperature excitation and low-temperature impregnation to fuse the fruity flavor, so that the thermosensitive flavor and nutrition are effectively reserved, and meanwhile, the low GI attribute (GIlt; 35), low sodium and low calorie of the product are ensured. The product is rich in flavor level, balanced in sourness and sweetness and outstanding in natural fruity flavor, perfectly conforms to the taste preference of children, can meet the dietary health requirements of obese children and children needing sugar control, realizes unification of delicious taste and health, and has a good market application prospect.

The present invention aims to provide a saccharide composition suitable for a cyclic-tetrasaccharide-containing starch syrup which has low viscosity, low water activity, low coloration property, and low calorie content, and which is unlikely to cause precipitation of crystals of saccharides during storage, and to provide a use of the composition and a production method for the composition. The object is achieved by providing a cyclic-tetrasaccharide-containing saccharide composition having the following characteristics (1) to (3): (1) the saccharide composition includes a branched cyclic tetrasaccharide in addition to the cyclic tetrasaccharide, wherein the content of the cyclic tetrasaccharide with respect to the total solid content of the saccharide composition obtained by allowing glucoamylase and α-glucosidase to act on the above saccharide composition is 38% by mass or higher, on a dry solid basis; (2) the ratio of α-1,4-linked glucose in the total glucose residues constituting the saccharide composition in methylation analysis is over 9% and 15% or lower, and (3) the ratio of α-1,4,6-linked glucose in the total glucose residues constituting the saccharide composition in methylation analysis is less than 6%; and providing a use of the composition and a production method for the composition.

The invention provides a bread with D-allulose instead of sucrose and a preparation method therefor, and relates to the technical field of food processing. The starting materials include, in parts by weight: 40-60 parts of flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water. The yeast is fresh yeast. The composite bacterial powder includes one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis. Replacing sucrose with D-allulose in bread does not affect the normal proofing of bread dough, and the baked bread is fluffy and soft, sweet, and delicious, has good color, aroma, and taste. Because D-allulose has the advantages of low calorie and low blood sugar response, consumers' pursuit of “healthy eating” is met.

Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, providing consumers with a desirable taste and organoleptic properties while also satisfying today's health-conscious consumers.

Additives for food and / or beverages are generally provided. In some embodiments, the additives include sweeteners (e.g., health sweeteners). The additives and / or sweeteners described herein may be useful, for example, to increase the sweetness of food and / or beverages when added to food and / or beverages. In some embodiments, the additives and / or sweeteners may be advantageously used to reduce the sugar and / or calorie content of food and / or beverages compared, for example, food and / or beverages without additives and / or sweeteners or containing conventional sweeteners. Advantageously, additives, including the sweeteners described herein, may be useful in providing food and / or beverages with a relatively low glycemic index and / or a relatively low calorie count per serving.

[Problem] To provide an acidic emulsified liquid seasoning in which an emulsified state is maintained in spite of a low calorie, and which can provide a rich taste of sesame flavor and savory sesame flavor. [Solution] The present invention is an acidic emulsified liquid seasoning having a calorie of 200 kcal / 100 g or less and containing sesame, an edible oil / fat, egg yolk, acetic acid, and a high-intensity sweetener, characterized in that: the sesame contains ground sesame and sesame paste; the content of the sesame in terms of dry matter is 1.0 mass%-15 mass% inclusive relative to the total amount of the acidic emulsified liquid seasoning; the total content of the ground sesame and the sesame paste in terms of dry matter is 0.5 mass%-15 mass% inclusive relative to the total amount of the acidic emulsified liquid seasoning; the content of the edible oil / fat is 3.0 mass%-20 mass% inclusive relative to the total amount of the acidic emulsified liquid seasoning; the content of the egg yolk in terms of raw egg yolk is 0.010 parts by mass-0.10 parts by mass inclusive relative to 1 part by mass of the edible oil / fat; and the content of the acetic acid is 0.30 parts by mass-0.85 parts by mass inclusive relative to 100 parts by mass of an aqueous phase, the aqueous phase being the amount obtained by subtracting the content of the edible oil / fat from the total amount of the acidic emulsified liquid seasoning.

Disclosed is a synthetic nutritional composition comprising a protein fraction, a fat fraction, and a carbohydrate fraction, where the nutritional composition is a liquid or powder that can be reconstituted with water to an oil-in-water emulsion, where the nutritional composition has an energy content per 100 ml of less than 55 kcal / 100 ml.

The invention discloses a preparation method of a sugar-free colla corii asini mooncake, and belongs to the field of food, the sugar-free colla corii asini mooncake comprises mooncake crust and mooncake stuffing, the mooncake crust comprises the following raw materials: flour, vegetable oil, alkaline water and sugar alcohol, and the mooncake stuffing comprises the flour, the vegetable oil, the alkaline water and the sugar alcohol. Comprising basic stuffing, peanut oil, sugar alcohol, polydextrose, fructo-oligosaccharide, inulin, donkey-hide gelatin cakes and a classic famous formula yellow bud soup Chinese herbal medicine extraction concentrated solution. The sugar-free colla corii asini mooncake prepared by the invention is free of any cane sugar, has the effects of low calorie, relaxing bowel and the like due to addition of dietary fibers, has the effects of warming yang, tonifying spleen, clearing damp and dissolving turbidity due to addition of a classic famous formula yellow bud soup Chinese herbal medicine extraction concentrated solution, and aims to meet the health requirements of specific crowds such as diabetics, weight-losing crowds and crowds with weakness of spleen and stomach.

The present invention discloses an aromatic composition comprising: (a) hesperidin dihydrochalcone or a salt thereof; and (b) a high-fructose corn syrup (HFCS) that provides high sweetness but low calorie intake.

A low calorie beverage sweetened with a mogroside blend sweetener comprising siamenoside I, with improved sensory properties is described. Isomogroside V, 11-oxo mogroside V, mogroside III, mogroside IIE, mogroside V, and mogroside IIIE, when blended with siamenoside I in a certain ratio, can be used to reduce bitterness, sweet retention, bitterness retention, metallic taste, and / or astringency when used in sweetened beverages compared to beverages sweetened only with siamenoside I.

The present application discloses a kind of starch-free plant egg analog with good thermal gelation property and its preparation method, and the plant egg analog comprises the following components by weight: polysaccharide 3-10 parts, plant protein isolate 2-10 parts, edible oil 5-12 parts, edible pigment 0.2-1.0 parts, food emulsifier 0.5-1.5 parts, and the rest is water; wherein the polysaccharide is gum ghatti.The plant egg analog of the present application has the characteristics of wide source of raw materials, simple and efficient preparation conditions, low GI and low calorie, and can adapt to various cooking environments such as frying, frying and boiling, and can be used as a substitute for stewed eggs, fried eggs and fried egg cakes.

The invention discloses a low-calorie peach-flavored fruit-flavored beverage and a preparation method thereof. The invention belongs to the technical field of food beverages. The fruity beverage comprises the following components in parts by weight: 80-90 parts of high fructose corn syrup and 2-4 parts of sodium cyclamate. The peach essence is prepared from the following raw materials in parts by weight: 0.8-1.2 parts of aspartame, 0.8-1.2 parts of sodium citrate, 1-3 parts of edible salt, 4-8 parts of citric acid, 0.8-1.2 parts of potassium sorbate, 0.02-0.04 part of vitamin C, 1-3 parts of peach essence, 0.8-1.2 parts of fruit juice modified essence and the balance of purified water. The product has extremely low calorie and low carbohydrate content, and is suitable for special crowds with obesity, diabetes and the like to drink; meanwhile, the compound sweetening agent and the compound essence are adopted, so that the problem that a low-calorie beverage is poor in taste is solved, and the peach fragrance is pure and natural; through pH adjustment and homogenization treatment, the stability of the product is remarkably improved, and the shelf life is prolonged. The method is simple in preparation process, low in equipment requirement and suitable for industrial large-scale production.

The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in both high and extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping without causing burning or scorching. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The invention relates to soft cookies and a preparation method thereof, and belongs to the technical field of food. The soft cookies provided by the invention are prepared from the following raw materials: whole egg liquid, vegetable oil, low-gluten flour, D-psicose and chocolate beans. The preparation method comprises the following steps: mixing all the raw materials except the chocolate beans into dough, refrigerating, preparing a dough cake, and baking. According to the soft cookie biscuits, D-psicose is used as a dough synergist and a core sweetening agent and is matched with other raw materials, the ductility and plasticity of dough are remarkably improved, the internal texture of the biscuits is uniform and soft, the taste is soft, meanwhile, good colorability is provided, and the surfaces of the obtained soft cookies present attractive caramel color; and the low-sugar low-calorie instant noodles have the characteristics of low sugar and low calorie, are suitable for people pursuing health, and provide safer choices for special diet demanders. Meanwhile, the D-psicose has good moisture retention, and the complicated step of supplementing water in the preparation process of the soft cookies is omitted in combination with variable-temperature control.

To provide a nutritional composition for use in a weight loss dietary intervention or maintenance of weight, particularly following a dietary intervention, preferably a low caloric diet intervention.SOLUTION: The nutritional composition comprises one or more amino acids, or combinations thereof, selected from the group consisting of proline, histidine, glycine, and / or hydroxyproline, which can be used to help the weight loss in obese subjects that are resistant to weight loss by caloric restricted dietary interventions alone. In addition, the nutritional composition of the invention can be used to help maintain the weight loss, particularly after dietary intervention.SELECTED DRAWING: None