51 results about "Maltose Syrup" patented technology

The invention provides a protein component composition with special medical application as well as a preparation method and application thereof, and relates to the field of formula food with special medical application. Wherein the protein component composition comprises protein and a sweetening agent; the protein is one or more of hydrolyzed whey protein powder, hydrolyzed casein and albumin peptide. The sweetening agent is one or more of white granulated sugar, glucose syrup, malt syrup, high fructose corn syrup, erythritol, xylitol, maltitol and stevioside. A plurality of components such as a stabilizer, mineral substances and multivitamins can also be added into the protein component composition. The finally obtained composition can be applied to preparation of formula food for special medical purposes, and the content of total protein, hemoglobin, albumin or transferrin in blood of patients suffering from malnutrition or insufficient protein intake is increased.

The invention relates to the technical field of sugar alcohol preparation, and discloses a preparation method of high-purity crystalline maltitol, which comprises the following steps: firstly, by taking corn starch milk as a raw material, preparing ultrahigh-content maltose syrup with the maltose content of more than or equal to 91%, the wheat triose content of less than or equal to 0.4% and the glucose content of less than or equal to 4% through an enzyme conversion method; carrying out hydrogenation reaction on the syrup by adopting a Raney nickel catalyst, and controlling the hydrogenation side reaction to be 2% or below, so as to obtain hydrogenated liquid with maltitol content of more than or equal to 88%; and then, a pigment separation procedure in a traditional process is omitted, and the hydrogenated liquid is directly subjected to decoloration, ion exchange, evaporation concentration, crystallization, centrifugation and drying treatment to finally prepare crystalline maltitol. According to the method, by screening a specific compound enzyme system and finely regulating the pH value and temperature control environment of a saccharification reaction system, the generation of maltose is effectively promoted, and side reactions such as excessive hydrolysis of glucose and reverse synthesis of trisaccharide are inhibited at the same time, so that the high-purity maltose syrup precursor is obtained.

The present application relates to the technical field of food processing, and discloses a production process for improving the freezing performance of steamed glutinous rice dough, which comprises the following steps: firstly, compounding indica glutinous rice powder, sticky rice powder and cross-linked modified starch, and then using a functional conditioning liquid containing coconut milk, malt syrup and konjac powder and the like to knead the dough; the prepared dough agent is sequentially subjected to low-temperature precooling, rapid quick freezing, vacuum packaging and low-temperature storage; before use, the dough agent is thawed through a gradient method of low temperature first and then room temperature. Through the synergistic effect of the formula and the process, starch aging and ice crystal damage are effectively inhibited, the structural stability, water retention and extensibility of the dough after thawing are improved, and the technical pain points that the glutinous rice dough is prone to hardening, the taste is harsh, and the dough is prone to cracking when stuffing or rolling are solved. The method improves the production efficiency and product qualification rate, prolongs the shelf life of the product while ensuring and strengthening the traditional flavor, and is beneficial to industrialized production.

The invention provides a production method for increasing the yield of maltose, which comprises the following steps: proportioning, liquefying and saccharifying, controlling the concentration of starch milk through proportioning, reducing the concentration of syrup, improving the flowability of a system, obtaining a liquefied liquid with a low DE value in the liquefying process, and simultaneously adjusting the pH values of different reaction steps, so that the yield of maltose is increased. Finally, after saccharification is completed, the ultrahigh malt syrup which is low in content of glucose, maltose trisaccharide, maltose trisaccharide or more and high in maltose content is obtained, and the highest maltose content can reach 93%.

The utility model belongs to the technical field of syrup distillation equipment, and particularly relates to a distillation device for controlling the sugar content of malt syrup, which comprises a tank body, a bracket arranged at the bottom of the tank body, a feed port and an air outlet arranged at the top of the tank body, and a discharge pipe arranged at the lower part of the side wall of the tank body, a first heating piece and a second heating piece are arranged around the center of the inner wall and the center of the inner side of the tank body, a motor is arranged on the outer side of the top of the tank body, a Z-shaped connecting shaft is arranged in the tank body, one end of the connecting shaft penetrates out of the tank body to be connected with an output shaft of the motor, and the other end of the connecting shaft is connected with stirring blades. According to the device, a worker can conveniently and timely adjust the heating plate I and the heating plate II along with the height of the liquid level in the tank body, the sugar degree of feed liquid can be controlled through the branch pipes, the feed liquid is uniformly heated through the stirring blades, scaling on the inner wall of the tank body due to local overheating of the feed liquid is not easily caused, the distillation and concentration effects are ensured, and energy can be fully utilized.

The invention discloses a production process of high-purity malt syrup, which comprises the following steps: S1, starch is subjected to size mixing and liquefaction, and the DE value of liquefaction is controlled at 1-2%; s2, controlling the temperature of the liquefied liquid to 55-60 DEG C, controlling the pH value to 4.2-7.2, and adding debranching enzyme and beta amylase for saccharification treatment; s3, after saccharification is completed, ethanol is added until the concentration is 20%, the reaction continues for 2 h, the ethanol concentration is increased to 40%, and the reaction continues for 2 h; s4, cooling to 30-35 DEG C, adding ethanol until the concentration is 80%, carrying out enzyme deactivation, and standing for crystallization; and S5, centrifugally separating the crystal substance, and drying to obtain the maltose. Through the design of multienzyme synergy, step-by-step enzymolysis, ethanol denaturation and the like, the purity and the yield of the maltose product are greatly improved.

The invention discloses a preparation method of low-purine beer, which comprises the following steps: activating yeast, crushing barley malt and crystallized malt, stopping protein, saccharifying, boiling, precipitating and cooling to obtain shaped wort; the method comprises the following steps: preparing pre-prepared wort from malt syrup, activated carbon and hops, mixing fermentation liquor and the pre-prepared wort in a fermentation stage, controlling the concentration of yeast to be 5.0 * 10 < 7 > / mL, performing low-temperature fermentation at 12 DEG C until the sugar degree is 6 degrees P, regularly discharging precipitates, yeast and diacetyl less than or equal to 0.1 mg / L, and performing cold storage at 0 DEG C for 7 days, and filtering and adjusting the concentration of the original wort to be 10 degrees P in a post-treatment stage. The raw materials comprise 120 kg to 180 kg of barley malt, 2 kg to 5 kg of crystalline malt, 310 kg to 365 kg of malt syrup and 3 kg of humulus lupulus. The purine content is remarkably reduced while the quality and taste of the beer are guaranteed, the fermentation process is optimized in process control, the brewing efficiency is improved, and the method is suitable for industrial production.

The invention discloses a Chinese yam peel polyphenol and medicinal and edible health tea extract compounded functional gel candy and a preparation method thereof, and belongs to the technical field of functional foods. The gel candy is prepared from the following components in parts by weight: 56.7 to 130.5 parts of health-preserving tea extract, 0.6 part of Chinese yam peel polyphenol, 30 to 80 parts of compound sweetening agent, 30 parts of malt syrup, 8 to 28 parts of gelatin, 0.1 to 3 parts of pectin, 0.1 to 1 part of citric acid, 0.6 part of sodium citrate, 0.1 part of caprylic / capric triglyceride and 0.005 part of hawthorn essence. The polyphenol extracted from the Chinese yam peel and the health-preserving tea extract prepared from the hawthorn, the pericarpium citri reticulatae, the poria cocos and the lotus leaf are scientifically compounded and synergistically take effect, the obtained gel candy is good in taste, experiments prove that the gel candy has excellent antioxidant and blood fat reducing activity, and a new way is provided for developing a novel candy product with a health-care function.

The utility model relates to the technical field of malt syrup production, and discloses a malt syrup heating device which comprises a heating tank, a snake-shaped resistance heating element is installed in the heating tank, a motor is arranged on the upper portion of the heating tank, the output end of the motor is fixedly connected with a rotating rod, and the middle of the rotating rod is fixedly connected with an installation shell. The middle of the rotating rod is fixedly connected with a first bevel gear, the first bevel gear is mounted in the mounting shell, second bevel gears are mounted on the two sides of the interior of the mounting shell, the two second bevel gears are meshed with the first bevel gear, and the exteriors of the two second bevel gears are fixedly connected with first stirring rods; a mounting disc is fixedly connected to the bottom of the rotating rod, and second stirring rods are fixedly connected to the periphery of the exterior of the mounting disc. According to the utility model, multi-directional stirring is realized, uniform distribution of malt syrup in the heating tank is ensured, local overheating or uneven heating is avoided, and the heating efficiency and quality are improved.

The invention relates to the technical field of food processing, and discloses acid-resistant sandwiched soft sweets and a preparation method thereof. The acid-resistant sandwiched soft sweets comprise a skin material and a core material, the wrapper material comprises the following components in parts by mass: 9-14 parts of compound colloid, 36-54 parts of white granulated sugar, 12-18 parts of trehalose, 64-96 parts of malt syrup, 10-25 parts of natural colored syrup and 17-27 parts of water; the core material is prepared from the following components in parts by mass: 25 to 38 parts of trehalose, 1.3 to 2 parts of a thickening agent, 0.2 to 0.4 part of agar, 4 to 6 parts of isomaltulose, 91 to 137 parts of malt syrup, 12 to 20 parts of a high-acid material, 0.8 to 1.2 parts of an alkaline buffering agent and 38 to 42 parts of water; wherein the compound colloid is a compound of gelatin, pectin and agar; the high-acid material is a concentrated fruit and vegetable product of which the pH value is less than or equal to 2.0.

The present invention discloses a strain of bacillus subtilis producing beta-amylase and its application, belong to the field of bioengineering technology, the bacillus subtilis is named as bacillus subtilis (Bacillus subtilis) JXJY-0811, has been deposited in the General Microbiology Center of China National Committee for the Collection of Microorganisms on June 7, 2024, and the deposit number is CGMCC NO.30886. The present invention uses the clear circle method to screen from soil and obtain bacterial strains that can secrete beta-amylase and amylase activity extracellularly, and is identified as bacillus subtilis through whole genome sequencing. The extracellular beta-amylase suitable temperature conditions of the strain are 50-75 DEG C, suitable pH value is 3.5-6.5, and extracellular enzyme activity is 9640.10U / mL, and after 60 hours of fermentation, the highest enzyme activity of 5L fermentation tank beta-amylase can reach 51980.36U / mL. The beta-amylase obtained by fermentation is used to process soluble starch solution, and the main product is maltose, which can be used for the production of maltose and high maltose syrup.

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 utility model discloses a finished malt syrup mixing device and belongs to the technical field of mixing devices. The device mainly comprises a mixing and stirring mechanism, the mixing and stirring mechanism comprises a second support, the second support is fixedly connected with a mixing barrel body, one side of the mixing barrel body is fixedly connected with a mixing discharging port, the mixing discharging port is communicated with the interior of the mixing barrel body, and the mixing discharging port is fixedly connected with a second electromagnetic valve used for controlling discharging. A top cover is fixedly connected to the top of the mixing barrel body, two mixing feed ports are formed in the top cover, a second driving device is fixedly connected to the middle of the top cover, a rotary stirring device is fixedly connected to the extending end of the second driving device, and a telescopic stirring device is slidably connected to the middle of the rotary stirring device; a spline shaft hole is fixedly connected to the bottom of the inner side of the mixing barrel body. According to the syrup mixing device, different syrup can be mixed more uniformly through the rotary stirring device and the telescopic stirring device, so that the precision is improved, and the labor cost is reduced.

The invention relates to the technical field of hawthorn deep processing. The invention provides a dessert rich in hawthorn anthocyanin and a preparation method of the dessert. The dessert rich in hawthorn anthocyanin is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 160-180 parts of hulless oat flour, 50-90 parts of glutinous rice flour, 25-30 parts of edible oil, 20-25 parts of high maltose syrup, 200-240 parts of red bean paste, 380-420 parts of hawthorn, 20-25 parts of sesame and 60-70 parts of erythritol. According to the dessert prepared by the invention, the hawthorn is processed for a short time, so that the problem of loss of components such as anthocyanin in a traditional hawthorn product is effectively avoided while the quality of the hawthorn product is ensured. Meanwhile, erythritol is used for replacing part of traditional saccharides, so that the intake of sugar is reduced, and the requirement of low sugar in the modern society is better met.

The invention provides antioxidant snow pear paste as well as a preparation method and application thereof, and belongs to the technical field of functional foods. The invention provides a preparation method of antioxidant snow pear paste, which comprises the following steps: adding water into medicinal and edible components such as malt, poria cocos, coix seed, white hyacinth bean, lily, hawthorn, almond, platycodon grandiflorum or combined siraitia grosvenorii, dwarf lilyturf tuber, couch grass root and mint, performing ultrasonic treatment, mixing with crushed Dangshan pears, boiling with water, separating the boiling liquid, performing coarse filtration, performing precision filtration with a ceramic membrane, collecting the filtrate, and centrifuging to obtain the antioxidant snow pear paste. The clear pear juice and the roxburgh rose juice are mixed and then decocted in stages, the obtained pear syrup and the malt syrup are mixed and blended, and the obtained anti-oxidation snow pear syrup has the functions of moistening the lung to arrest cough, tonifying the spleen, clearing damp and resisting oxidation. The ultrasonic technology is utilized to fully release active substances, the ceramic membrane selectively retains small-molecule functional components, excessive purification loss is avoided, and the comprehensive yield is increased by 40%. The method has the advantages of clean production and cost benefit, and breaks through the technical bottleneck of the industry.

The invention discloses a sand plate sugar with compound flavor, which is prepared from the following raw materials in percentage by mass: 18.0 to 22.0 percent of white granulated sugar, 8.0 to 10.0 percent of rock candy, 4.0 to 6.0 percent of hawthorn, 4.0 to 5.0 percent of dried bitter gourd, 3.5 to 4.5 percent of semen raphani, 2.5 to 3.5 percent of fructus amomi, 2.0 to 3.0 percent of galangal, 2.0 to 3.0 percent of clove, 3.0 to 4.0 percent of pericarpium citri reticulatae, 2.5 to 3.5 percent of honeysuckle, 2.0 to 3.0 percent of chrysanthemum, 0.8 to 1.2 percent of dried ginger and 0.8 to 1.2 percent of fresh ginger. The base materials are scientific in matching and excellent in formability, the white granulated sugar and the malt syrup are matched according to the mass ratio of 1.1-1.3: 1, the white granulated sugar provides hardness and brittleness, the malt syrup provides moisture retention and bonding force, it is synergistically guaranteed that the candy is stable in structure and not prone to deformation and adhesion due to moisture absorption, the forming defect caused by a single base material is overcome, and the product batch consistency is high.

The application discloses a functional bergamot lollipop and a preparation method thereof, and comprises the following raw materials in parts by weight: bergamot powder 10-40 parts, dried tangerine or orange peel powder 5-20 parts, hawthorn powder 5-18 parts, malt powder 5-15 parts, tuckahoe powder 3-12 parts, licorice powder 2-10 parts, white granulated sugar 20-60 parts, malt syrup 15-45 parts, isomalt 10-30 parts, fructooligosaccharide 5-20 parts, citric acid 1-6 parts, malic acid 0.5-4 parts, bergamot essential oil 0.2-2 parts, dried tangerine or orange peel essential oil 0.1-1.5 parts, menthol 0.05-1 part, gardenia yellow 0.01-0.5 part, rose anthocyanin 0.01-0.4 part, magnesium stearate 0.1-1 part, sorbitol 2-10 parts and purified water 15-35 parts. The application takes bergamot as the main raw material, and combines dried tangerine or orange peel, hawthorn and malt and other various medicinal and edible raw materials; the functional components of the raw materials are synergistic; the composite function of regulating qi and relieving the middle, promoting digestion and removing food accumulation, and invigorating the spleen and removing dampness is realized; the concept of medicinal and edible materials is combined with leisure candies; and the deficiency of single function of traditional hard candies is made up.

The invention relates to the technical field of food, in particular to brown prebiotic yellow stuffing and a preparation method thereof. The brown prebiotic yellow stuffing comprises stuffing and is characterized in that the stuffing comprises the following raw materials in parts by weight: 2.21% of drinking water, 52.95% of white bean paste, 2.21% of fructo-oligosaccharide, 13.24% of white granulated sugar, 19.42% of malt syrup, 0.61% of agar, 0.09% of salt, 7.72% of soybean oil, 0.09% of potassium sorbate, 0.07% of essence, 2.21% of cocoa powder, 0.99% of prunus mume powder and 0.77% of glutinous rice flour. Compared with the prior art, the coffee-colored prebiotic yellow-taste stuffing and the preparation method thereof have the advantages that the diversity of the taste of the stuffing is improved, and the favorite degree of the public is improved.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

The invention belongs to the technical field of sticky candy formulas, and particularly relates to a formula and a preparation process of flower and fruit composite flavor blending sticky candies, and the formula comprises the following components in parts by weight: 30-40 parts of white granulated sugar, 25-35 parts of malt syrup, 10-15 parts of water, 5-8 parts of gelatin, 5-12 parts of flower and fruit raw materials, 0.1-0.5 part of a composite flavor blending agent, 0.2-0.6 part of citric acid, 1-3 parts of glycerol and 0.5-1 part of edible oil.

The invention discloses sugar-free high-functionality isomaltooligosacharide and a preparation method thereof, and belongs to the technical field of functional sugar manufacturing. The invention discloses a preparation method of sugar-free high-functionality isomaltooligosacharide, which comprises the following steps of: converting starch into coarse ultrahigh maltose syrup by using high-temperature-resistant alpha-amylase, barley-beta-amylase and pullulanase, further refining the coarse ultrahigh maltose syrup through deslagging, decolorizing and ion exchange, adding glucosylase, and carrying out high-temperature hydrolysis to obtain the sugar-free high-functionality isomaltooligosacharide. And then purifying the crude isomaltooligosacharide by adopting a nanofiltration membrane, and removing glucose in the sugar liquid. The content of glucose and maltose in the prepared isomaltose hypgather is lower than 0.5%, the isomaltose hypgather meets the requirements of the current market for healthy and sugar-free high-functional products, the content of effective sugar IG < 2 + > P + IG3 is larger than or equal to 90%, and the product has higher functional components which are two times that of the current market products.

The invention relates to the technical field of cheese products, in particular to cheese with high dietary fiber content and a preparation method thereof, and the cheese with high dietary fiber content consists of the following components in percentage by weight: 60-70 parts of cheese raw materials and 8-12 parts of water; 0.8-1 part of malt syrup and 1-3 parts of white granulated sugar; 1-1.5 parts of an emulsion stabilizer; 3-4 parts of deodorized flaxseed fiber powder; 1-2 parts of resistant dextrin and 0.3-0.5 part of a preservative. According to the cheese, the content of dietary fibers is increased, intestinal tract movement is promoted, and constipation is improved.

The invention discloses a tea sugar and a production process of the tea sugar. Comprising the following raw materials in parts by weight: 20 to 40 parts of malt syrup, 15 to 30 parts of white granulated sugar, 10 to 25 parts of crystalline trehalose, 1 to 5 parts of gelatin, 10 to 30 parts of concentrated fruit juice, 5 to 12 parts of sorbitol liquid, 0.5 to 2 parts of carrageenan, 0.5 to 2 parts of pectin, 2.5 to 3.5 parts of green tea powder, 0.1 to 0.5 part of citric acid, 0.1 to 0.5 part of sodium citrate, 0.1 to 0.5 part of DL-malic acid, 0.05 to 0.2 part of vitamin C, 0.001 to 0.005 part of lemon yellow, 0.001 to 0.005 part of fruit green and 0.1 to 0.5 part of edible essence. The raw materials are subjected to pretreatment, syrup boiling, blending and mixing, color mixing and seasoning, forming and packaging, and the tea sugar which is rich in flavor, rich in taste and balanced in nutrition is obtained.

The present invention relates to the field of membrane separation technology, and specifically to a maltose syrup saccharified liquid separation and purification device and a purification process thereof, comprising a separation tank, a coarse filter component is provided on the upper inner side of the separation tank, a horizontally arranged diversion baffle is fixedly connected to the middle of the separation tank, a plurality of groups of circumferentially distributed piston-type extrusion liquid supply components are slidably connected to the diversion baffle, the top of the separation tank is connected to a driving structure for driving the piston-type extrusion liquid supply component, and the lower part of the piston-type extrusion liquid supply component is connected to a liquid collecting cylinder through a membrane filter; when the equipment is running, if a membrane filter needs to be replaced, the corresponding piston-type extrusion liquid supply component is closed, and after the membrane filter is removed, the component is rotated to re-slide and connect with the diversion baffle, and other components are not affected and can filter normally. After the new membrane filter is installed, the piston-type extrusion liquid supply component is rotated and limited, and the liquid inlet channel is opened to resume work, thereby ensuring uninterrupted saccharified liquid separation and improving production efficiency.

The utility model relates to the technical field of waste heat recovery, and discloses a malt syrup production waste heat recovery and cyclic utilization device which comprises a bottom plate, production equipment, a heat exchange box and a heat storage tank are fixedly installed at the top of the bottom plate, a heat exchanger is arranged in the heat exchange box, and the left side of the heat exchanger is fixedly connected with the right side of a first communicating pipe. The right side of the heat exchanger is fixedly connected with a second communicating pipe, and the right side of the heat storage tank is fixedly provided with a vacuum pump. According to the utility model, high-temperature steam generated by malt syrup production is introduced into the heat exchanger, heat exchange is carried out on a cooling medium in the heat exchange box, and the steam after heat exchange is still hot and enters the heat storage tank to be stored, so that the effects of fully recovering and recycling waste heat are achieved; impurities in steam can be filtered through the filter screen plate, and the filter screen plate can be lifted by using the lifting handle at set intervals, so that the filter screen plate can be cleaned or replaced.

The present invention discloses qi benefiting and blood nourishing soybean milk powder and a preparation method thereof, the qi benefiting and blood nourishing soybean milk powder comprises the following raw materials in percentage: 30-50% of soybeans, 20-40% of malt syrup, 10-30% of red dates, 5-15% of fresh gingers, white granulated sugar, glucose and cream powder, the percentage is as follows: 30-50% of soybeans, 18-38% of malt syrup, 5-25% of red dates, 5-15% of fresh gingers, 2-15% of white granulated sugar, 5-15% of glucose, and the cream powder is added to the soybean milk powder. The soybean milk comprises the following components in percentage by weight: 30-50% of soybeans, 16-36% of malt syrup, 5-15% of red dates, 2-12% of fresh ginger, 2-10% of white granulated sugar, 5-15% of glucose and 1-5% of cream powder. The invention relates to the technical field of food processing, and particularly provides qi-benefiting and blood-nourishing soybean milk powder and a preparation method thereof.

The application provides instant soybean flour powder without additives, high in protein and capable of being shaped by one-step brewing, and a preparation process thereof, comprising the following steps: soaking soybeans in pure water, finely grinding and polishing, and centrifugally removing residues to obtain first soybean milk; then, the first soybean milk is punched into an enzymolysis tank, and a beta-amylase solution is added for enzymolysis to obtain second soybean milk; the second soybean milk is boiled, cooled, concentrated, spray-dried and screened to obtain soybean flour powder, which is mixed with gluconic acid-delta-lactone, and then packaged to obtain instant soybean flour powder. The application adopts an amylase enzymolysis process to enzymolyze soybean starch. The soybean starch is converted into maltose syrup after enzymolysis, which can reduce viscosity and improve solubility, so that the soybean flour powder is quickly dispersed and dissolved, and can be directly reacted with a coagulating agent to be shaped. In addition, part of the combined protein can be released after reaching a certain degree of enzymolysis, so as to increase the interaction between proteins and promote coagulation and shaping. The soybean flour powder of the application is without additives, high in protein, and capable of being directly brewed and shaped, and has good coagulation.

The present invention discloses a blood fat and blood pressure reducing and blood sugar relieving sesame seed sugar production process, and relates to the technical field of auxiliary blood pressure reducing food, the blood fat and blood pressure reducing and blood sugar relieving sesame seed sugar production process comprises the following steps: raw material preparation: selecting mildew-free and impurity-free high-quality black sesame seeds, cleaning, baking, cooling and storing; maltose syrup with high purity, natural mature honey, sesamin with high activity and linoleic acid without additives are selected; performing low-temperature baking on the walnuts, and performing crushing treatment; performing low-temperature drying, crushing and sieving on spinach to obtain an extract for later use; syrup preparation: adding a proper amount of purified water into malt syrup and honey, heating until the malt syrup and honey are completely dissolved, and controlling the temperature between 80 DEG C and 95 DEG C; the sesame seed candy has the advantages that the sesame seed candy adopts natural components and does not contain any additive, the low-sugar formula is beneficial to controlling the blood sugar level and is suitable for diabetics to eat appropriately, the nutritional ingredients and active ingredients in the raw materials are not damaged through the low-temperature frying and mixing process, and the optimal health benefits of the product are kept.

The utility model discloses malt syrup pipeline conveying equipment which comprises a conveying pump, the input end of the conveying pump is fixedly connected with a material pumping pipe, the outer portion of the material pumping pipe is fixedly connected with a heating cylinder, an interlayer is arranged in the heating cylinder, the inner wall of the interlayer is fixedly connected with an electric heater, and the upper surface of the material pumping pipe is fixedly connected with a temperature sensor. Two heat preservation barrels are connected outside the heating barrel in a sleeving mode, vacuum layers are arranged in the two heat preservation barrels, heat preservation cotton adheres to the inner walls of the two heat preservation barrels, the temperature of materials can be increased to a set temperature interval, the viscosity of malt syrup is reduced, and therefore the conveying speed is increased, and the processing efficiency is improved; heat dissipation can be reduced, and the heat utilization rate can be improved.

The application discloses a functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach and a preparation method thereof, and belongs to the field of food technology. The functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach comprises a biscuit embryo and a sauce; the biscuit embryo comprises the following raw materials in parts by weight: 80-120 parts of flour, 6-10 parts of white granulated sugar, 1-1.5 parts of edible salt, 0.8-1.5 parts of dry yeast, 50-60 parts of water, 15-30 parts of malt syrup and 3-6 parts of butter; and the sauce comprises the following raw materials in parts by weight: 30-50 parts of butter, 25-35 parts of white granulated sugar, 20 parts of whole egg liquid, 5-12 parts of traditional Chinese medicine powder and 20-30 parts of milk. The application is prepared by scientifically matching the medicinal materials with the same functions as food and combining modern food processing technology, and is suitable for daily consumption, and has the effects of improving gastrointestinal function, regulating immunity and restoring intestinal flora balance.