94 results about "Maltose Syrup" patented technology

The invention discloses bacillus subtilis capable of producing beta-amylase and application of the bacillus subtilis, and belongs to the technical field of bioengineering, the bacillus subtilis is named as bacillus subtilis JXJY-0811, the bacillus subtilis is preserved in China General Microbiological Culture Collection Center (CGMCC) on June 7, 2024, and the preservation number is CGMCC NO.30886. The invention further discloses a preparation method of the bacillus subtilis capable of producing beta-amylase and application of the bacillus subtilis capable of producing beta-amylase. A strain which can secrete beta-amylase in an extracellular mode and is high in amylase activity is screened from soil through a transparent ring method, and the strain is identified as bacillus subtilis through whole genome sequencing. The appropriate temperature condition of the extracellular beta-amylase of the strain is 50-75 DEG C, the appropriate pH value is 3.5-6.5, the extracellular enzyme activity is 9640.10 U / mL, and the highest enzyme activity of the beta-amylase in a 5L fermentation tank after fermentation for 60 hours can reach 51980.36 U / mL. The beta-amylase obtained through fermentation is used for treating a soluble starch solution, the main product is maltose, and the beta-amylase can be used for producing maltose and high maltose syrup.

The invention discloses durian ice cream and a preparation method thereof. The durian ice cream is prepared from the following raw materials in parts by weight: 52 to 58 parts of white granulated sugar, 13 to 17 parts of malt syrup, 18 to 22 parts of coconut oil, 48 to 52 parts of whole milk powder, 35 to 40 parts of single cream, 0.085 part of carotene, 47 to 52 parts of durian pulp, 18 to 22 parts of durian powder, 1.4 to 1.6 parts of guar gum, 0.4 to 0.6 part of CMC, 0.9 to 1.1 parts of locust bean gum, 0.45 to 0.55 part of glyceryl monostearate and 730 to 770 parts of drinking water. According to the preparation method of the durian ice cream, an HPP sterilization technology is innovatively applied to an ice cream process; the mouth feel of the finished durian ice cream is greatly improved, and the durian ice cream is finer and smoother; meanwhile, the ice cream is softer and better to bite. The durian ice cream containing pure durian pulp without durian essence is developed and produced domestically for the first time, consumers can eat delicious ice cream, the ice cream and durian industry are well demonstrated and guided, and the development of the industry is guided.

The invention belongs to the technical field of maltose, and particularly relates to a preparation method and application of maltose syrup. The preparation method of the malt syrup comprises the following steps: S1, adding water into corn starch to obtain a mixture, and extruding to obtain a substance I; s2, adding water into the substance I to regulate the mass fraction of the substance I to be 25-35% and the pH value to be 5.5-6.5, adding high-temperature-resistant alpha-amylase and anhydrous calcium chloride, liquefying at 90-100 DEG C for 20-30 minutes, cooling to 65-75 DEG C, adding medium-temperature alpha-amylase, and continuing liquefying for 15-20 minutes to obtain a substance II; s3, feeding the substance II into a saccharifying tank, adjusting the pH value to 5.0-5.5 and the temperature to 50-60 DEG C, adding modified beta-amylase, isoamylase and sodium thiosulfate, saccharifying for 3-6 hours, heating to 55-65 DEG C, adding pullulanase, and saccharifying for 5-10 hours to obtain a substance III; and S4, carrying out enzyme deactivation treatment on the substance III, carrying out secondary filtration and decoloration, carrying out ion exchange, collecting an ion exchange liquid, and carrying out vacuum concentration. The preparation method of the malt syrup is simple to operate, and the prepared malt syrup is high in maltose content and good in stability.

The invention relates to the technical field of processing of soft sweets containing plant extracts, and discloses a preparation process of snakegourd fruit polysaccharide gel soft sweets, which comprises the following steps: S1, preparing gelatin jelly; s2, boiling sugar: pouring pure water into a container, uniformly mixing the raw materials of trichosanthes kirilowii maxim polysaccharide, xylitol and a coagulant, adding the mixture into the container, and stirring while adding; s3, stirring and standing: after the sugar liquid is cooled to 40-50 DEG C, adding the concentrated orange juice, and uniformly stirring; and S4, molding: injecting the stirred sugar solution into a mold, refrigerating in a refrigerator, and demolding to obtain the snakegourd fruit polysaccharide gel soft sweets. In the invention, the soft sweets are used as carriers, the snakegourd fruit polysaccharide with functional activity is added, and the xylitol and the malt syrup which are low in calorie and resistant to decayed teeth are used as sweetening agents, so that the gel soft sweets containing the snakegourd fruit polysaccharide are prepared, the application range of snakegourd fruit resources is expanded, the variety of functional leisure foods is enriched, the resource utilization efficiency can be improved, and the taste of the soft sweets is improved. The industrial development can be promoted; and the application value is further enhanced.

The invention relates to the technical field of freezing, color protecting and fresh keeping of rose petals, and discloses a formula for freezing, color protecting and fresh keeping of edible rose petals and a preparation method of the formula. Comprising 40%-49% of malt syrup, 38%-49% of pineapple concentrated juice, 3%-7% of drinking water, 3%-5% of trehalose, 0.3%-0.5% of table vinegar, 0.3%-0.5% of locust bean gum, 0.3%-0.5% of hydroxy propyl distarch phosphate, 0.001%-0.003% of sodium tripolyphosphate, 0.0008%-0.002% of vitamin C and 0.003%-0.005% of natural spice for food. The prepared freezing color protection formula is reasonable in proportion, the problems of color fading, nutrition loss and cell disruption of rose petals in the freezing process can be reduced, water seepage and the like can be reduced, and the edible value of roses can be well maintained.

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 malt syrup production and processing, and particularly relates to a heat exchange system of a spiral-plate heat exchanger, which comprises a third-time liquefaction flash tank, a water cooling tower arranged on one side of the third-time liquefaction flash tank and used for cooling malt syrup in the third-time liquefaction flash tank, and a spiral-plate heat exchanger arranged on the other side of the third-time liquefaction flash tank, a saccharification enzyme adding tank for storing malt syrup is arranged on one side of the water cooling tower, a cooling device is arranged between the liquefaction tertiary flash tank and the water cooling tower, and the cooling device comprises a first cooling assembly, a second cooling assembly, a third cooling assembly and a decolorizing assembly; through the cooperation of the first cooling assembly, the second cooling assembly, the third cooling assembly, the decolorizing assembly and other structures, the cooling load of the water cooling tower can be reduced, the stability of the saccharification feeding temperature is improved, the disassembly and washing frequency of the heat exchanger can be reduced, the continuous production time of a workshop is prolonged, and the production efficiency is improved. Meanwhile, heating of the materials before decoloration by using steam can be reduced or avoided, and the production cost of a workshop is reduced.

The present invention provides a protein recovery system in the production process of ultra-high maltose syrup, including a saccharification tank, an enzyme preparation tank, a first plate heat exchanger, a second plate heat exchanger, a plate and frame filter, a buffer tank, and a drum filter. The present invention also discloses a method for protein recovery using the system. After the sugar solution in the saccharification tank stands still, the protein floats on the upper part of the saccharification tank, and the lower liquid is clear and transparent and can be directly filtered. When the saccharification tank discharges materials, the lower liquid comes out first, and the remaining liquid is the bottom material, which contains protein. During the production process, the sugar solution containing protein is enzymatically hydrolyzed before filtration to improve the filtration effect of the sugar solution, and is assisted by filtration with a plate and frame filter to achieve the purpose of protein recovery. The present invention improves economic benefits and reduces production costs, thereby solving the problem of difficult protein recovery in the production process of ultra-high maltose syrup.

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.

Disclosed herein is a yeast strain capable of fermenting high maltose syrups into ethanol in the presence of glucose. In commercially important fuel ethanol yeast strains, the presence of glucose prevents robust maltose fermentation. This invention causes enhanced co-fermentation of maltose and glucose in strains otherwise identical to commercial fuel ethanol yeast strains.

The invention discloses a preparation method of anti-crystallization M70 malt syrup, and belongs to the technical field of corn deep processing and starch sugaring. The preparation method comprises the following steps: (1) performing size mixing, spray liquefaction, secondary spray enzyme deactivation and saccharification on corn starch to obtain saccharified feed liquid; (2) adding medium-temperature amylase or fungal alpha amylase into the saccharified feed liquid, carrying out decomposition reaction, and ending the decomposition reaction when the iodine value of the sugar liquid is less than or equal to 0.1 to obtain decomposed feed liquid; (3) carrying out deslagging, decoloration and ion exchange on the decomposed feed liquid to obtain ion exchange feed liquid; (4) carrying out ultrafiltration membrane filtration on the ion exchange material liquid to obtain material liquid subjected to membrane filtration; (5) evaporating and concentrating the material liquid subjected to membrane filtration to obtain concentrated sugar liquid; and (6) cooling the concentrated sugar liquid through a heat exchanger, and conveying the cooled concentrated sugar liquid to a canning process to obtain the anti-crystallization M70 malt syrup. The obtained M70 malt syrup is clear and transparent, turbid and crystallization phenomena cannot be generated, the problem that M70 syrup is prone to crystallization is solved, and remarkable economic benefits are achieved.

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 a Chinese chestnut sauce processing method, and belongs to the technical field of food processing. The method comprises the following steps: raw material treatment: soaking shelled and peeled Chinese chestnuts in a color protection solution containing citric acid and ascorbic acid to inhibit browning; cooking: cooking the Chinese chestnuts until the Chinese chestnuts are thoroughly cooked; pulping: mixing the steamed Chinese chestnuts with softened water, pulping and filtering; blending: adding white granulated sugar, malt syrup, vegetable oil, an emulsifier and a stabilizer, and uniformly stirring; homogenizing: homogenizing for 2 to 3 times under the pressure of 20 to 40 MPa; concentrating: concentrating at the vacuum degree of 0.08-0.09 MPa and the temperature of 60-70 DEG C until the content of soluble solids reaches 60%-65%; performing sterilization: performing sterilization for 20-30 minutes by adopting a segmented temperature control process; and filling: filling while hot and sealing. Through composite color protection, low-temperature vacuum concentration, segmented sterilization and compound emulsification stabilization of a system, browning is remarkably inhibited, flavor and nutrition are reserved, texture stability is improved, and the shelf life is prolonged to 12 months. The method is simple and efficient in process, suitable for industrial production and high in market application value.

The preparation method comprises the following steps: performing filtration, milk standardization, sterilization, fermentation and whey removal on raw milk to obtain quark curds and whey; preparing the quark curds into quark freeze-dried powder; mixing whey with activated carbon and a sweetening agent to obtain mixed slurry; mixing the quark freeze-dried powder, the mixed slurry, prebiotics and emulsifying salt, and then adding skimmed milk powder, white granulated sugar, malt syrup, anhydrous cream, a compound stabilizer and single cream to obtain mixed feed liquid; the mixed material liquid is subjected to primary sterilization, homogenization, secondary fermentation, demulsification, secondary sterilization, aging, low-temperature plasma treatment, congelation and freezing treatment, and the feed additive is obtained. The ice cream prepared by the preparation method disclosed by the invention has the advantages of being soft, soft and cream-like in mouth feel, and also retains beneficial metabolites of the probiotics and high viable count.

The invention relates to non-hydrogenated base milk as well as a preparation method and application thereof, and belongs to the technical field of dairy drinks. The non-hydrogenated base milk comprises the following raw materials in parts by mass: 400-600 parts of raw milk, 90-140 parts of non-hydrogenated vegetable oil, 60-80 parts of malt syrup, 30-50 parts of single cream, 21-27 parts of whole milk powder, 5-15 parts of white granulated sugar, 0.6-1.2 parts of edible salt, 7.7-9.5 parts of an emulsifier, 1.9-2.7 parts of a stabilizer and 1.5-3 parts of an acidity regulator. According to the invention, a proper ratio of the non-hydrogenated vegetable oil to the single cream is selected, different types of emulsifiers are screened to ensure that the non-hydrogenated base milk is stable in the shelf life, the ratio of the emulsifiers to a stabilizer is optimized in an experiment, fat floating is reduced, the product stability is improved, and a non-hydrogenated base milk stabilizing system is established; the prepared product is fresh, cool, fine and smooth in taste and rich in milk fragrance.

The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by a two-step enzymatic process involving a first step of providing sugar from starch, suitable for a fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides and disaccharides, notably to form primarily glucose and maltose. The novel process further allows for an optimized and / or shortened proofing of the dough in the first step.

The invention discloses brittle cheese, multilayer cheese and a preparation method thereof, and the multilayer cheese comprises the following raw materials: 18-23% of single cream, 8-10% of concentrated milk protein powder, 2-3% of egg protein powder, 0.4-0.6% of hydroxypropyl distarch phosphate, 2-4% of malt syrup, 3-6% of maltodextrin, 50-80 U / T of a fermentation inoculant, 15-20 g / T of chymosin, and the balance of cow milk. Through optimal combination of the raw materials, the brittleness of the product is effectively improved, meanwhile, the problems of slag falling and block falling during slice preparation are avoided, and the brittle cheese with high brittleness and good integrity is effectively obtained.

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 konjac soft sweets are prepared from the following components in parts by weight: 6 to 8 parts of modified konjac flour, 6 to 10 parts of white granulated sugar, 8 to 10 parts of high maltose syrup, 20 to 28 parts of water, 5 to 7 parts of maltodextrin, 5 to 7 parts of modified starch, 15 to 18 parts of glucose syrup, 6 to 8 parts of sorbitol, 1 to 2 parts of sodium caseinate, 0.1 to 0.3 part of essence and 0.01 to 0.03 part of pigment. According to the konjak soft sweets and the preparation method thereof disclosed by the invention, the obtained konjak soft sweets can bring new taste bud experience and rich nutrition to eaters, and are good in mouth feel and taste.

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.