4054 results about "Maltose" patented technology

Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.

The invention relates to a preparation method of a biological detergent. The biological detergent is prepared by mixing APG (C8-16), maltose, ethanol, composite amino acid, aloe, chitin, salt, probiotics, lactic acid, spice and water. According to the method, the maltose serving as a main raw material, the APG biosurfactant and the probiotics are subjected to biochemical reaction to form various biological resolvase under the auxiliary edge action of the chitin. The process comprises the following steps of: preparing the maltose, the APG and the water according to the percentage; adding the probiotics and the chitin and mixing; stirring uniformly; performing sealed fermentation for 48 to 72 hours; adding the ethanol, the composite amino acid, the aloe, the lactic acid and the spice, and mixing and stirring uniformly; adding the salt and mixing; and standing for 24 hours. The biological detergent has a good pollutant-removing effect and a wide using range, does not damage a human body, protects objects, prolongs the service life of the objects, and is safe and environment-friendly.

The invention provides a weight losing and meal replacement protein type solid beverage, which comprises ingredients including concentrated whey protein powder, soy isolate protein powder, dried skim milk, soluble dietary fiber, maltitol or erythritol, maltodextrin, fructo-oligose or fructose, soya bean lecithin, nutrose, low-fat pectin and the like. The protein in the body is effectively supplemented, the satiety is effectively prolonged, the appetite and the caloric intake are more strictly controlled, and further, the goal of losing the weight is reached. The product has the advantages that the nutrition is balanced, the mouth feeling is smooth, savoury and mellow, the carrying is convenient, the process is simple and feasible, and the solid beverage is suitable for mass production.

This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of the fat by a taste effective amount of maltitol.

The present invention provides a microorganism-derived soluble coenzyme-binding glucose dehydrogenase which catalyzes a reaction for oxidizing glucose in the presence of an electron acceptor, has an activity to maltose as low as 5% or less, and is inhibited by 1,10-phenanthroline. The invention also provides a method for producing the coenzyme-binding glucose dehydrogenase, and a method and a reagent for measuring employing the coenzyme-binding glucose dehydrogenase. According to the invention, the coenzyme-binding glucose dehydrogenase can be applied to an industrial field, and a use becomes possible also in a material production or analysis including a method for measuring or eliminating glucose in a sample using the coenzyme-binding glucose dehydrogenase as well as a method for producing an organic compound. It became also possible to provide a glucose sensor capable of accurately measuring a blood sugar level. Therefore, it became possible to provide an enzyme having a high utility, such as an ability of being used for modifying a material in the fields of pharmaceuticals, clinical studies and food products.

The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%.

The present invention also concerns process for manufacturing this granulated powder its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.

The invention discloses a micro capsule of lactic acid bacteria and its preparation, wherein the micro capsule includes a core material of lactic acid bacterium particles, the bolus making auxiliary material being one or more selected from cane sugar, maltose dextrin, crystalline cellulose, maize starch, glucose or protein sugar, and the wall material comprises sodium acetylide and CaCl2, carrageenan, soybean separated albumen powder, and water-insoluble plant oil.

The invention relates to biological fermentation day cream and a preparation method thereof. The preparation method comprises the following steps: firstly, feeding cetearyl alcohol, natural jojoba oil, squalane, superfine titanium dioxide and vitamin E into an oil phase pot, heating to 75-80 DEG C, sufficiently stirring and uniformly dissolving; pouring all water into a water phase pot, subsequently slowly pouring glycerin and oligomerization maltose glucoside, adding hyaluronic acid, holding the temperature for half an hour after the raw materials are all dissolved; performing suction filtration on the oil phase in the oil phase pot into an emulsification pot, stirring, slowly homogenizing, and performing suction filtration on the water phase in the water phase pot into the emulsification pot; after completely sucking the material, rapidly homogenizing for 3 minutes, stopping homogenization, sequentially adding essences, an aloe extract and a composite fermented amino acid total effective nutrient liquid, uniformly stirring, completely adding the materials, continuously stirring for 30 minutes, cooling down and vacuuming through the whole process. Compared with the prior art, the day cream is gentle in property, has the functions of remedying, moisturizing and tightening skin and resisting wrinkles, at the same can prevent environment damage (such as ultraviolet ray and air pollution) to the skin, and can effectively prevent the skin from external pollution which can cause early aging of the skin.

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

The present invention relates to methods for producing consumable products from potatoes, comprising: (a) treating a potato substance with an effective amount of one or more exogenous enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase, laccase, lipase, maltogenic amylase, pectinase, pentosanase, protease, and transglutaminase, and (b) processing the enzyme-treated potato substance to produce a potato product. The invention also relates to consumable products obtained from potatoes by the methods of the present invention.

A branched dextrin insusceptible to digestion and having a low osmotic pressure, as well as a method for producing such a branched dextrin is provided. The branched dextrin characterized by having a structure wherein glucose or isomalto oligosaccharide is linked to a non-reducing terminal of a dextrin through an α-1,6 glucosidic bond and having a DE of 10 to 52. A method characterized in that, in a method for producing a branched dextrin by allowing maltose-generating amylase and transglucosidase to act on an aqueous dextrin solution, the maltose-generating amylase and transglucosidase are adjusted so as to attain an enzyme unit ratio of 2:1 to 44:1 and allowed to act.

The invention belongs to bioenergy source utilizing field, especially relating to a bioreactor-direct microbial fuel cell and its use. And it mainly comprises tubular anode chamber and cathode chamber and proton exchange membrane to isolate the two chambers, where both the electrodes are of unpolished high-purity graphite rod; the anode is inoculated with bacteria, where before inoculation, charging aseptic N2-CO2(80:20) mixed gas to remove all oxygen gas from culture medium and after inoculation, slowly charging mixed gas and keeping strict anaerobic environment; the cathode keeps charging aseptic air and keeps dissolved oxygen concentration in the aseptic air; in the two chambers, slowly blending with magnetic blender; before used, the battery device is processed by high pressure moisture-heat sterilization. And the invention can use glucose, fructose, xylose, sucrose, maltose, and other sugar-containing matters and organic waste water as raw materials and directly converts their chemical energies into electric energy, having characters of no medium toxicity, good stability, moderate operating conditions, clean power generation, etc.

The invention provides a manufacturing method of a pomelo three-fruit wine and belongs to the technical field of wine brewing. By the manufacturing method, the problems that in the prior art, the fruit wine manufactured from single fruit used as a raw material has single wine taste and limited nutritional value and health-care function are solved. The manufacturing method of the pomelo three-fruit wine provided by the invention comprises: mixing pomelo raw wine, grape raw wine and mulberry raw wine in proportion, and then adding maltose into the mixture to prepare a base wine; adding egg white and honey into the prepared base wine, adding the mixture into a sterile barrel for fermentation, and filtering after fermentation to obtain a fermentation broth; adding the fermentation broth into the sterile barrel and aging; and filtering the aged wine, filling and sterilizing to obtain the pomelo three-fruit wine. The manufacturing method of the pomelo three-fruit wine provided by the invention is simple in process and low in manufacturing cost; and the obtained pomelo three-fruit wine has the advantages of good clearness and transparency, pure and soft taste, smooth taste, fragrant flavor, high nutritional value and good health-care effects.

The invention provides an aquatic feed which is prepared from soybean waste, steam heated fish meal, fish meal, brewer's yeast, squid meal, shrimp shell powder, choline chloride, flour, calcium dihydrogenphosphate, scallop powder, Ulva lacbuca Linnaeus powder, glutelin powder, phosphatidy icholine, fish oil, palmitic oil, maltose dextrin, amino acid fish grout, vitamins for shrimps, microelements, immunological polysaccharides, copper-methionine and complex enzyme. The invention also discloses the pre-maturing process for the aquatic feed.

The invention relates to a bread improver and application thereof in bread making. The bread improver comprise the following ingredients in terms of the total weight of the improver: 0.9-2.3% of complex enzyme preparation, 0.5-4% of antioxidant, 10-30% of emulsifier, 15-40% of inactivated dried yeast and the balance of starch. The complex enzyme preparation comprises the following ingredients in terms of the total weight of the improver: 0.05-0.3% of alpha-amylase, 0.5-1% of hemicellulase, 0.3-0.7% of maltose amylase, and 0.05-0.3% of lipase. The improver provided by the invention is a composite additive for improving bread quality and can be used for improving the rheological properties and the processability of dough, effectively inhibiting dough aging and improving bread flavor.

Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of:(a) an olfactorily active component (e.g., perfume component);(b) silica; and(c) a saccharide composition which is a mixture of mannitol and maltose.The microparticles are useful in augmenting, enhancing and/or imparting aroma and/or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending/extrusion step followed by (3) at least one particularization step.

A selenium yeast product for use in food, dietary supplements or drugs containing significant and homogeneous amounts of easily digestible organically bound selenium, in which the content of selenium compounds is in the range of between 1000 and 1600 ppm, and in which product the content of 1-selenomethionine constantly constitutes at least 55% of the total selenium content, and in which product the content of selenium in inorganic selenium compounds does not exced 1% of the total selenium content. Furthermore, a method of preparing a selenium yeast product for use in food, dietary supplements, or drugs whereby said yeast is cultivated on a minimal medium under aerobic conditions, while nutrients are added to the yeast during the cultivation to an extent corresponding to the consumption of said nutrients in the yeast; glucose and/or maltose are the sole sources of carbon in the feeding medium.

The invention relates to an oyster polypeptide nutrition supplement food for children and a preparation method thereof. The method comprises the following steps: deodorizing, debittering and decoloring enzymolysis polypeptide fluid which is prepared by controlled enzymatic hydrolysis of oyster meat; carrying out suction filtering, concentrating and drying to obtain oyster peptide powder; culturing and centrifuging probiotics suitable for children to obtain bacterial paste; lyophilizing with cryoprotectant to obtain probiotics lyophilized bacterial powder; preparing probiotic microcapsules by the probiotics lyophilized bacterial powder and a wall material; forming prebiotics by selecting fructo-oligosaccharide and isomaltose hypgather; weighing the following components in percentage by weight: 40 to 60 percent of oyster peptide powder, 20 to 30 percent of the probiotic microcapsules and 10 to 40 percent of prebiotics; and uniformly stirring, packaging in bags to obtain the oyster polypeptide nutrition supplement food. The oyster polypeptide nutrition supplement food quickly increases the number of beneficial bacteria in intestinal canals of children while providing rich nutrition to children, so that the environment in a body is improved, and the nutrition absorption capability is improved. The preparation method has the advantages of reasonable process, simple manufacture and strong operability.

The invention relates to baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds and a preparation method thereof. The baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel is refined mainly by rice meal, white granulated sugar, defatted milk powder, calcium hydrophosphate, biological calcium, composite vitamin and traditional Chinese medicines which comprise radish seeds, chicken gizzard membrane, fructus cannabis, and dried orange peel. Partial starch is hydrolyzed into a mixture of dextrin, oligosaccharide, maltose, glucose, and the like by utilizing a biological enzymolysis technology, the gelatinization degree of rice starch is further improved, the dextrin content is obviously increased, and a starch digesting index is obviously improved; and in addition, by adding effective components of the traditional Chinese medicines which comprise chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds, the baby nutritive milk rice flour has special health-care effects of moistening the intestine, defaecating, digesting, nourishing the stomach, activating qi, reducing phlegm, and the like on the basis of having rich nutrition and is suitable for a baby at 6-24 ages of the moon to have.

The invention relates to candy prepared with edible flowers or flower extracts, which belongs to the technical field of health care food. The candy comprises 1 percent to 99 percent of flowers and flower extracts, and 1 percent to 99 percent of auxiliary materials; the flowers include rose, chrysanthemum, lily, chrysanthemum, jasmine, Chinese rose, honeysuckle, glutinous rice fragrant flower, azalea, root of vetchleaf sophora, salmalia malabarca, plum blossom, pink, water lily, forget-me-not, Chinese scholartree flower, lavandula, saussurea prexima, globe amaranth, shrubalthea flower, cockscomb, pueraria lobata flower, seville orange flower, gardenia, orchid, lilac, camellia, rosebush, safflower, apricot blossom, peach blossom, Chinese flowering apple, cotton rose flower, magnolia, pine pollen, bee pollen, etc.; the extracts are the extracts of the flowers; the auxiliary materials include sucrose, maltose, fructose, maltose, albumen, fucose, lactose, xylitol, mannite, aspartame, starch syrup, citric acid, malic acid, tartaric acid, honey, CMC, glutin, dextrin, magnesium stearate and vitamin C. The candy has the advantages of convenient eating, high nutrition and health care value, good taste, etc.

The invention provides a weight-losing food with balanced nutrition, containing the following components of: soybean isolate protein expanded grains, maltitol liquid, water-soluble dietary fiber, concentrated lactalbumin, glycerol, fish collagen protein, phytosterol, quick-freezing blueberry grains, Arabic gum, sodium caseinate and compound vitamin. The weight-losing bar has the advantages of good taste and high protein content; the weight-losing food bar can enhance the satiety and also can supplement the protein; and meanwhile, functional food raw materials including the fish collagen protein, the phytosterol and the like, the compound vitamin and the like are added, so as to achieve the aim of healthily losing the weight of a consumer.

Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting said maltose with a transglucosidic enzyme, wherein said steps (a) and step (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, wherein the oligosaccharide is derived from the grain. The maltogenic enzyme can be either exogenous or endogenous to the grain. The contacting steps can be sequential or concurrent. The present invention also describes flour, oral rehydrating solutions, beer adjuncts, food, feed, beverage additives incorporating the grain compositions made as described.

The invention relates to a fruit plant enzyme drink and a preparation method thereof. The fruit plant enzyme drink comprises the following formula components: 4% of white granulated sugar, 4% of honey, 4% of maltose and the balance being plant fruit raw materials, wherein the plant fruit raw materials comprise one or a plurality of green plum, smoked plum, mulberries, blueberries, raspberries, apples, peaches, red dates, grapes and wild jujubes. The preparation method of the fruit plant enzyme drink comprises the following steps: examining and receiving the raw materials, washing, fermenting, sterilizing and filling. The invention provides the drink with the health function. The drink has the functions of reducing the intestinal tract load, activating the healthy circulation system, adjusting the microecological balance, enhancing the human body cell vitality, purifying the blood, promoting the metabolism, inspiring the human body cell vitality, enhancing the metabolism function and enhancing the body rejuvenation.

The subject of the invention is superparamagnetic nanoparticle probes based on iron oxides, to advantage magnetite or maghemite, with modified surface, coated with mono-, di- or polysaccharides from the group including D-arabinose, D-glucose, D-galactose, D-mannose, lactose, maltose, dextrans and dextrins, or with amino acids or poly(amino acid)s from the group including alanine, glycine, glutamine, asparagine, histidine, arginine, L-lysine, aspartic and glutamic acid or with synthetic polymers based on (meth)acrylic acid and their derivatives selected from the group containing poly(N,N-dimethylacrylamide), poly(N,N-dimethylmethacrylamide), poly(N,N-diethylacrylamide), poly(N,N-diethylmethacrylamide), poly(N-isopropylacrylamide), poly(N-isopropylmethacrylamide), which form a colloid consisting of particles with narrow distribution with polydispersity index smaller than 1.3, the average size of which amounts to 0.5-30 nm, to advantage 1-10 nm, the iron content is 70-99.9 wt. %, to advantage 90 wt. %, the modification agent content 0.1-30 wt. %, to advantage 10 wt. %.

The particles of size smaller than 2 nm with polydispersity index smaller than 1.1 can be obtained by a modified method of preparation.

Superparamagnetic nanoparticle probes according to the invention are prepared by pre-precipitation of colloidal Fe(OH)₃ by the treatment of aqueous 0.1-0.2M solution of Fe(III) salt, to advantage FeCl₃, with less than an equimolar amount of NH₄OH, at 21° C., under sonication, to which a solution of a Fe(II) salt, to advantage FeCl₂, is added in the mole ratio Fe(III)/Fe(II)=2 under sonication and the mixture is poured into five- to tenfold, to advantage eightfold, molar excess of 0.5M NH₄OH. The mixture is left aging for 0-30 min, to advantage 15 min, and then the precipitate is repeatedly, to advantage 7-10 times, magnetically separated and washed with deionized water. Then 1-3 fold amount, to advantage 1.5 fold amount, relative to the amount of magnetite, of 0.1 M aqueous solution of sodium citrate is added and then, dropwise, 1-3 fold amount, to advantage 1.5 fold amount, relative to the amount of magnetite, of 0.7 M aqueous solution of sodium hypochlorite. The precipitate is repeatedly, to advantage 7-10 times, washed with deionized water under the formation of colloidal maghemite to which, after dilution, is added dropwise, to advantage under 5-min sonication, an aqueous solution of a modification agent, in the weight ratio modification agent/iron oxide=0.1-10, to advantage 0.2 for amino acids and poly(amino acid)s and 5 for saccharides.

The particles smaller than 2 nm with polydispersity index smaller than 1.1 are prepared by mixing at 21° C. 1 volume part of 10-60 wt. %, to advantage 50 wt. %, of an aqueous solution of a saccharide, disaccharide or polysaccharide, such as D-arabinose, D-glucose, D-galactose, D-mannose, lactose, maltose, dextran and dextrins, and 1 volume part of aqueous solution of a Fe(II) and Fe(III) salt, to advantage FeCl₂ and FeCl₃, where the molar ratio Fe(III)/Fe(II)=2. A 5-15%, to advantage 7.5%, solution of NH₄OH is added until pH 12 is attained and the mixture is heated at 60° C. for 15 min. The mixture is then sonicated at 350 W for 5 min and then washed for 24 h by dialysis in water using a membrane with molecular weight cut-off 14,000 until pH 7 is reached. The volume of solution is reduced by evaporation so that the final dry matter content is 50-100 mg/ml, to advantage 80 mg per 1 ml.

Superparamagnetic nanoparticle probes according to the invention can be used for labelling cells used in magnetic resonance imaging for monitoring their movement, localization, survival and differentiation especially in detection of pathologies with cell dysfunction and of tissue regeneration and also for labelling and monitoring cells administered for cell therapy purposes, in particular embryonal stem cells, fetal stem cells, stem cells of an adult human including bone marrow stem cells, olfactory glial cells, fat tissue cells, in the recipient organism by magnetic resonance.

The preparation of labelled cells proceeds by adding to the complete culture medium 5-20 μl, to advantage 10 μl, of a colloid containing 0.05-45 mg iron oxide per ml, to advantage 1-5 mg iron oxide per ml of the medium, and culturing the cells for a period of 1-7 days, to advantage for 1-3 days, at 37° C. and 5% of CO₂.

A coated confectionery product has a confectionery center; a first coating surrounding the center and comprising a fat; and a second coating surrounding the first coating and comprising a hard shell made from one or more sugars, polyols, high intensity sweeteners and mixtures thereof. The sugar may be selected from the group consisting of sucrose, dextrose, and maltose. Optionally a third coating may surround the second coating layer and comprise a film comprising film forming agents.