292 results about "Reducing sugar" patented technology

The invention provides Aspergillus tubingensis HNZY02, a method for producing enzymes by the Aspergillus tubingensis HNZY02 and application of the Aspergillus tubingensis HNZY02, and belongs to the technical field of microorganisms, the Aspergillus tubingensis HNZY02 is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.42148. The aspergillus tubingensis HNZY02 shows excellent cellulase and xylanase synthesis capability, can synergistically and efficiently degrade main structural components such as cellulose, hemicellulose and lignin in tobacco stems, and improves the safety and application value of cigarettes while breaking the compact structure and increasing the reducing sugar content.

The present invention addresses the problem of providing a high-quality solid preparation containing milobalin benzene sulfonate and having excellent storage stability. The solution of the present invention is a solid preparation for medical use, which contains milobalin benzene sulfonate and does not substantially contain a reducing sugar.

The invention discloses a method for reducing cyanide in the grain moistening process of Maotai-flavor liquor, and belongs to the technical field of liquor brewing. The brewing raw material sorghum is subjected to gamma-ray irradiation pretreatment, and an abscisic acid solution is applied for multiple times in the grain moistening step in the brewing process. According to the method, 60Co-gamma ray irradiation and abscisic acid solution treatment are combined, the content of cyanogenic glycoside in baijiu brewing is controlled from the source, the content of cyanogenic glycoside in baijiu is remarkably reduced on the premise of not changing indexes such as moisture, crude protein, crude fat, total ash content, amylose and reducing sugar related to the quality of sorghum, and the quality of the baijiu is improved. And 105221.56 [mu] g / kg of a blank control group is reduced to 1395.32 + / -164.29 [mu] g / kg.

This invention discloses a cigarette formulation design method based on calorific value adjustment. The method includes the following steps: S1, collecting calorific value data; S2, constructing a tobacco leaf calorific value prediction model based on near-infrared spectroscopy; S3, extending the model in step S2 to stockpiled tobacco leaves; S4, designing cigarette formulations based on calorific value screening; S5, improving the permeability and aroma of the formulation by selecting alternative formulations with significantly higher calorific values ​​than the original formulation; and improving the smoothness and reducing the irritation of the formulation by selecting alternative formulations with significantly lower calorific values ​​than the original formulation. This invention, without changing the basic components of the existing formulation, including total sugar, reducing sugar, nicotine, chlorine, potassium, total nitrogen, pH, etc., designs cigarette formulations of different styles and qualities by adjusting the calorific value, and achieves rapid detection of tobacco leaf calorific value.

The invention relates to a method for producing a juice concentrate having a reduced sugar content, in which method the sugar content of a juice is reduced by means of fermentation after the addition of microorganisms, and the ethanol produced by the fermentation is separated using additional fermentation products in an evaporator, as a result of which the juice concentrate having a reduced sugar content is obtained. The invention also relates to: a juice concentrate, preferably a fruit juice concentrate or vegetable juice concentrate, which can be obtained using said method; and a method for producing a juice having a reduced sugar content from said juice concentrate.

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

The invention relates to the technical field of resources and environment, in particular to a method for pretreating lignocellulose by using a rumen microorganism dry method. The method comprises the following steps: crushing lignocellulose to 1-5cm, and filling the crushed lignocellulose into a sealed space; spraying microorganisms under an anaerobic condition according to a mass ratio of rumen microorganisms to lignocellulose volatile components of (0.015-0.03): 1, and controlling the water content of the system to be 30-60%; the pretreatment temperature is regulated and controlled to be 35-42 DEG C, the pH is 6.0-7.5, the pretreatment time is 10-14 days, so that the total abundance of the functional microorganisms Pseudocidovorax, Hallella and Prevotella is greater than or equal to 55%, and the three types of microorganisms respectively form strong interaction with specific companion bacteria; when the relative crystallinity of the lignocellulose is reduced by more than 15% and the volatile component is reduced by 10%, finishing the pretreatment; and performing process regulation and control according to the crystallinity and the reducing sugar yield when the pretreatment is performed for 10 days. The dry process is adopted, the bionic principle and the solid-state fermentation technology are combined, all-component gradient utilization of lignocellulose is achieved, a green solution is provided for industrial and high-value conversion of lignocellulose, and remarkable economic, social and environment-friendly benefits are achieved.

The application relates to the food technology field, and particularly discloses a preparation method of sesame-flavored wheat flour, which improves the content of reducing sugar in wheat through enzymolysis, provides a substrate for the Maillard reaction in the enzymolysis and baking processes, improves the content of fatty acids in wheat through enzymolysis, improves the concentration of a reaction substrate for generating ester fragrance, and finally prepares the sesame-flavored wheat flour through a baking and fragrance generation reaction. Under the premise that no sesame raw material is added, only wheat raw material is added, the sesame-flavored wheat flour is obtained, the application scenarios of the wheat flour are expanded, and the preparation method greatly shortens the production cycle, the process is simpler, the production efficiency is improved, and the raw material cost is lower.

The application discloses application of VvERF105 and VvSWEET15 promoter interaction in reducing sugar accumulation in fruits, and belongs to the technical field of biotechnology, and particularly relates to application of VvERF105 and VvSWEET15 promoter interaction in reducing sugar accumulation in fruits.The protein VvERF105 can interact with the VvSWEET15 promoter, the expression amount of the VvERF105 is regulated, the contents of grape glucose and fructose in grape fruits are negatively regulated, and the application prospect is good in the field of plant breeding.

This invention discloses a method for preparing a carbon source for microbial culture medium based on enzymatic hydrolysis of bamboo powder and its application, belonging to the field of high-value utilization technology of biomass resources. Using bamboo powder as raw material, the invention involves mild alkali pretreatment to disrupt the dense structure of lignocellulose, followed by enzymatic hydrolysis using a specialized enzyme system of endoglucanase Cel7B and xylanase XynA expressed heterologously by *E. coli* in an optimized ratio. After solid-liquid separation, an enzymatic hydrolysate rich in reducing sugars is obtained. The hydrolysate is then nutritionally fortified with trace elements such as sodium thiosulfate and sodium silicate to produce a low-cost, high-efficiency liquid carbon source. This invention achieves high-value utilization of bamboo waste. The entire process is mild, environmentally friendly, and simple, easily scaled up industrially, and solves the industry bottleneck of high carbon source cost in industrial microbial culture, demonstrating good application prospects and market value.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The invention provides a method for efficiently preparing active polypeptide by fermenting rapeseed dregs, which comprises the following steps: pretreatment: crushing rapeseed dregs, adding 3-5% of reducing sugar, humidifying and sterilizing; performing mixed bacteria segmented fermentation: inoculating a composite strain consisting of bacillus licheniformis SWJS33 with high yield of aminopeptidase, aspergillus oryzae and lactobacillus plantarum, and fermenting at 30 DEG C or 37 DEG C for 72-84 hours; ultrasonic wall breaking: adding water after fermentation, uniformly mixing, carrying out ultrasonic treatment for 20-30 minutes under the power of 120-200W, and breaking thalli to release intracellular enzyme; enzymolysis: carrying out enzymolysis for 4-6 hours under the condition of 50-60 DEG C; post-treatment: enzyme deactivation, centrifugation and drying are carried out after enzymolysis, and a polypeptide product is obtained. By adding the exogenous reducing sugar, nutrition is enhanced, and thallus proliferation is accelerated; bacillus licheniformis SWJS33 with high yield of aminopeptidase is inoculated, so that the generation of small-molecule active peptide is further promoted; a mixed bacteria composite system and a segmented fermentation technology are adopted, and bacteria cells are crushed in an ultrasonic-assisted manner, so that the enzymolysis efficiency is enhanced, and the yield and activity of the polypeptide are remarkably improved.

This invention relates to the field of fertilizer technology, specifically to an organic liquid fertilizer based on straw enzymatic hydrolysate and its preparation method. The method includes: pretreating corn straw with potassium hydroxide, followed by enzymatic hydrolysis with cellulase and xylanase to obtain the enzymatic supernatant; sequentially treating the supernatant with an ultrafiltration membrane with a molecular weight cutoff of 3000 Da and a nanofiltration membrane with a molecular weight cutoff of 500 Da to collect oligosaccharides with a molecular weight window of 500-3000 Da; partially stabilizing the reducing end of the oligosaccharides with sodium borohydride; pre-complexing with boric acid at pH 8.4-8.8; then sequentially adding relatively low molecular weight sodium polyglutamate, calcium chloride dihydrate aqueous solution, and ultra-high molecular weight sodium polyglutamate to construct a sequential complexation system; subsequently adding potassium nitrate and citric acid aqueous solution; and finally, after filtration at 5 μm and heat treatment at 70℃, obtaining the organic liquid fertilizer. This fertilizer has a high proportion of 500-3000 Da oligosaccharides and a low reducing sugar equivalent, inhibiting storage precipitation and browning, and improving the retention rate of extractable oligosaccharides in the soil.

The present application relates to sewage treatment technical field, especially a kind of composite biological additive for high-nitrogen sewage advanced treatment.The present application obtains a high-quality fermentation liquor by using specific enzymolysis sequence enzymolysis agricultural derivative, wherein it contains more reducing sugar and organic small molecule acid, and COD equivalent is extremely high, is 2~5 times of the carbon source COD used by conventional sewage plant, and has excellent effect when used as biological carbon source for sewage treatment;Meanwhile, the fermentation liquor is compounded and adjusted with AOB bacterial agent to obtain composite biological additive, the composite biological additive can provide sufficient high-quality nutrient ingredients for denitrifying bacteria, and also inoculate AOB bacteria for sewage treatment system, so that AOB bacteria in the system gradually develop into main nitrosation bacteria group, and have excellent enhanced denitrification effect on high-nitrogen sewage, and have wide application prospect.

The invention relates to an ethanolamine saccharification treatment method for corn straw and application, and belongs to the technical field of biomass resource utilization. The method comprises the following steps: crushing corn straws to 20-60 meshes, mixing the crushed corn straws with an ethanol amine aqueous solution with the volume fraction of 10-60% according to a ratio, reacting at 30-80 DEG C for 3-16 hours, carrying out solid-liquid separation after the reaction, washing, and drying to obtain a saccharified product. According to the method, the lignin removal rate and the reducing sugar yield are remarkably increased under the mild condition, the reducing sugar content can reach 875.09 + / -25 mg / g dry straw, and the lignin removal rate is 93.33 + / -2%. In addition, the lignin removal process accords with a three-index superposition kinetic model. The obtained saccharification product is high in cellulose content and good in structural crystallinity, can be used for preparing nano cellulose and biodegradable materials or can be used as an ethanol fermentation substrate, and has a good industrial application prospect.

The invention belongs to the technical field of low-sugar food preparation, and discloses a preparation method of a special natural antioxidant for low-sugar food, which comprises the following steps: by taking natural polyphenol as a main active component, covalently modifying a polyphenol molecular structure by introducing reducing sugar in a mild glycosylation modification mode, and preparing the natural antioxidant for low-sugar food. The water solubility, the heat stability and the flavor adaptability are obviously improved; the modified polyphenol is synergistically compounded with erythritol and stevioside to construct an antioxidant system with an intermolecular stable structure, and high antioxidant performance and sweet taste release stability can still be kept under the conditions of low-sugar food processing and storage; the method is safe in process and natural in component source, can be widely applied to low-sugar food systems of beverages, baked products and fermented dairy products, and has good practical value and popularization prospect.

The application provides an Aspergillus flavus and an enzyme production method and application thereof, and belongs to the technical field of microorganisms.The Aspergillus flavus (Aspergillus flavus) HNZY01 is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.42147.The Aspergillus flavus HNZY01 has the ability of high-yield cellulase, can efficiently and synergistically decompose key structural components such as cellulose, hemicellulose and lignin in tobacco stems, and can also increase the content of reducing sugar in the tobacco stems, so that the Aspergillus flavus HNZY01 can be applied in the degradation of the tobacco stems and the smoking safety of cigarettes can be improved.

This invention provides a low glycemic index blueberry extract and its preparation method, belonging to the field of beverage processing technology. The preparation method includes the following steps: blueberries are pulped, then fermented using a compound strain of Lactobacillus acidophilus, Lactobacillus plantarum, and Bifidobacterium, filtered through a membrane filtration device to obtain a blueberry fermentation broth; blueberries are crushed, the pH of an ethanol solution is adjusted to 2-3 with citric acid, followed by ultrasonic extraction, centrifugation to collect the supernatant, and then vacuum distillation of the supernatant to obtain anthocyanin extract concentrate; the anthocyanin extract concentrate is freeze-dried to obtain anthocyanin extract dried product; the anthocyanin extract dried product and blueberry fermentation broth are mixed evenly at a mass-volume ratio of (0.2-0.3) g:1L, then maltitol is added to adjust acidity and sweetness, homogenized, filtered, and sterilized to obtain the blueberry extract. By using compound probiotic fermentation to reduce sugar content and combining it with alcohol extraction to enhance anthocyanins and improve efficacy, the resulting product has anthocyanin content ≥400 mg / L and a low GI.

The invention discloses polyunsaturated fatty acid microcapsule powder as well as a preparation method and application thereof, and belongs to the field of foods. The microcapsule powder comprises the following raw materials: a core material solution prepared from 10-25% of polyunsaturated fatty acid and 0.5-2% of an emulsifier, and a wall material solution prepared from 2-5% of sodium caseinate, 3-6% of reducing sugar, 15-25% of modified starch and 40-60% of distilled water through heating and stirring. Wherein the mass ratio of the polyunsaturated fatty acid to the wall material is (1: 1.2)-(1: 1.5); and mixing the wall material solution and the core material solution, stirring and shearing, homogenizing and emulsifying at high pressure, sterilizing, and spray-drying to obtain the polyunsaturated fatty acid microcapsule powder. According to the present invention, the fishy smell of the polyunsaturated fatty acid can be covered, and effects of high oil loading capacity, high oxidation stability, high absorption rate, simple process and low cost are provided.

This disclosure relates generally to the field of immunological-based diagnostic assays including an assay to measure cell-mediated immunoresponsiveness. The present disclosure teaches diagnosis of a subject's exposure to an antigen based on cell-mediated immunoresponsiveness with enhanced sensitivity which is achieved by adding a nonreducing sugar during incubation of the sample with the antigen.

The invention discloses a method for improving coffee flavor by combining biological fermentation with a physical method, which comprises the following steps: step (1) cleaning fresh coffee fruits, removing epicarp of coffee, and inoculating a microbial suspension for fermentation; the microorganisms are compounded by adopting lactobacillus plantarum, saccharomyces cerevisiae and leuconostoc mesenteroides; (2) carrying out ultrahigh pressure treatment or ultrasonic treatment on the fermented coffee beans and fermentation liquor; and (3) cleaning the green coffee beans subjected to ultrahigh-pressure or ultrasonic treatment, draining water, and uniformly paving the green coffee beans on a drying net for drying. Compared with natural wet fermentation, the microbial compound fermentation has the advantages that the pH drop rate is obviously increased, dominant bacterial communities such as lactic acid bacteria and saccharomycetes are increased, the degumming time is shortened by 9 hours, and the sensory quality of the obtained coffee is improved. The content of total phenols, flavones, reducing sugar and total sugar in the raw coffee beans can be increased through ultrasonic ultrahigh-pressure treatment, and the quality of the coffee after ultrahigh-pressure treatment is better improved.

The invention belongs to the technical field of batteries, and discloses a carbon-coated submicron silicon dioxide negative electrode material as well as a preparation method and application thereof. The preparation method comprises the following steps: by taking biomass derived silicon dioxide and reducing carbohydrates as main preparation raw materials, carrying out acid pickling and ball milling on silicon dioxide to obtain submicron silicon dioxide particles; the reducing carbohydrates grow a carbon layer with a porous structure on the surface of the submicron silicon dioxide in situ through a hydrothermal reaction, and the carbon-coated submicron silicon dioxide negative electrode material is synthesized. The material combines the characteristics of high capacity of a siloxy active material and high conductivity and high stability of a carbon-based material, so that the energy density of the battery can be remarkably improved; and the porous carbon layer is grown on the surface, and a conductive network is constructed, so that the proportion of the active silicon dioxide is increased, the volume expansion of the silicon dioxide in the lithium intercalation process is effectively inhibited, and the structural stability and the cycling stability of the material are further improved.

The present application relates to a kind of mung bean skin fermentation and its preparation method and application of reinforced anti-oxidation, anti-aging effect, belong to the field of microbial technology.The present application provides a kind of preparation method of mung bean skin fermentation of reinforced anti-oxidation, anti-aging effect, including the following steps: after being mixed with white aspergillus, mung bean skin containing solid-state fermentation medium is carried out aerobic fermentation, after fermentation is ended, it is sterilized and is treated, and the pretreated mung bean skin is obtained;Bifidobacterium is inoculated into the culture medium containing pretreated mung bean skin anaerobic fermentation, and mung bean skin fermentation is obtained.The present application is by mung bean skin as one of the main components of solid-state fermentation medium and white aspergillus aerobic fermentation, so that the cell wall of mung bean skin is degraded, and reducing sugar and polyphenol are released, are used by bifidobacterium, so that the fermentation efficiency of bifidobacterium is improved, and then the content of active ingredient in mung bean skin fermentation is improved, and mung bean skin fermentation is endowed with excellent anti-oxidation, anti-aging effect.

The invention belongs to the technical field of organic waste treatment, and particularly relates to a multi-parameter regulation and control high-cellulose organic waste anaerobic digestion treatment method. According to the method provided by the invention, high-cellulose wastes such as traditional Chinese medicine residues, olive residues and vinasse are subjected to alkali liquor, hydrothermal or biogas slurry pretreatment, the contents of reducing sugar, volatile fatty acid (mainly acetic acid) and ammonia nitrogen are synchronously monitored, and the pretreatment conditions are dynamically adjusted according to preset thresholds (the reducing sugar is less than or equal to 50mg / g, the acetic acid is obviously higher than propionic acid, and the ammonia nitrogen is less than or equal to 7mg / g). The method disclosed by the invention realizes cooperative regulation and control of hydrolysis promotion and digestion stability, effectively avoids acidification and ammonia inhibition, improves the methane yield and the system operation stability, and is suitable for efficient anaerobic digestion treatment of various high-cellulose organic wastes.

The application discloses a general optimization method for 3D printing sugar-reduced food, comprising the following steps: S1. Defining and measuring core parameters: including porosity P of a 3D printing food matrix, odor concentration C of an odor active component accounting for a total mass proportion of the food matrix, sucrose reduction amount Suc compared with a traditional full-sugar food, and a sensory evaluation index S of a sensory evaluator on a sweetness similarity degree between the sugar-reduced food and the traditional full-sugar food; S2. Constructing a quantitative model: under the condition of setting the sucrose reduction amount Suc value in advance, a plurality of different P, C and S corresponding data are obtained through experimental design, and based on the data, a quantitative model of the sweetness similarity S about the porosity P and the odor concentration C is obtained by using a multiple linear regression method; and the problem that the prior art cannot clearly guide how to set the printing parameters and the formula to obtain the best comprehensive sensory experience under the premise of ensuring a certain sugar reduction ratio is solved.

Apparatus and associated methods relate to a system and method of reducing sugar-intake amounts including gradually transitioning from intaking sugar to intaking monk fruit sweetener with erythritol. In an illustrative example, the system of reducing sugar-intake may include a kit with a set of predetermined sugar and monk fruit sweetener with erythritol blends. The kit may, for example, include a dietary schedule configured to gradually transition a user of the kit from sugar to monk fruit sweetener with erythritol over a predetermined period. The kit may, for example, include an evaluation engine configured to determine a user's a baseline sugar-intake level and periodically, at predetermined times, evaluate the user's response to transitioning from sugar to monk fruit sweetener with erythritol. Various embodiments may advantageously gradually decrease a person's sugar-intake levels.

The invention belongs to the technical field of fermented tea beverages, and particularly discloses compound fermented Kangpu tea as well as a preparation method and application thereof. According to the compound fermented Kangpu tea, black tea water is inoculated with compound bacteria for fermentation, the compound bacteria are composed of foal bacillus medialis, saccharomyces cerevisiae and sake lactobacillus, the mass ratio of the foal bacillus medialis to the saccharomyces cerevisiae to the sake lactobacillus is 2: 2: (1-2), the preservation number of the foal bacillus medialis is WDCM No. JCM 16936, the preservation number of the saccharomyces cerevisiae is CGMCC No. 2.3973, and the preservation number of the sake lactobacillus is CGMCC No. 2.3973. The sake lactobacillus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34016. Compared with single-bacterium or two-bacterium composite inoculated fermentation, the growth activity, the acid production capacity and the reducing sugar consumption capacity of the Kangpu tea are better, the content of flavor substances such as aldehydes and esters is improved through the GC-IMS technology, and the flavor quality of the Kangpu tea is improved.

The invention provides whole-grain matrix powder of a special dietary food for diabetics and a preparation method of the whole-grain matrix powder, and belongs to the technical field of food processing. Comprising the following steps: adding beans into grains, performing crushing, adding pullulanase and cellulase, performing mixed enzymolysis, after the mixed enzymolysis is completed, adding high-temperature alpha-amylase, performing enzymolysis to obtain standby powder B, performing extrusion puffing, and performing crushing to obtain the whole-grain matrix powder. According to the invention, a certain amount of beans are added into grains, so that reducing sugar and protein are subjected to Maillard reaction, and dextrin, fatty acid and protein are subjected to chemical reaction, so that the flavor and reconstituability of the whole-grain matrix powder are ensured. According to the invention, a multi-enzymolysis combined extrusion puffing process is adopted, so that the contents of amylose and resistant starch in the whole grain matrix powder are increased, and the blood sugar stability of diabetic patients is favorably maintained. Meanwhile, the content of biological accessible polyphenols is also increased, and the blood sugar level of a diabetic patient can be effectively reduced.

The invention provides a method for analyzing characteristic flavor substances in table vinegar and application of the method, and relates to the technical field of food flavor detection.The method comprises the steps that volatile compounds in the table vinegar are determined through comprehensive two-dimensional gas chromatography-smelling-mass spectrometry, and the characteristic flavor compounds are determined; the content of organic acid and reducing sugar in the table vinegar is determined by high performance liquid chromatography, and the content of characteristic taste compounds in the table vinegar is determined. According to the method, the volatile compounds in the table vinegar are determined by adopting comprehensive two-dimensional gas chromatography and smelling mass spectrometry, and the characteristic odor compounds are positioned and discriminated; the content of organic acid and reducing sugar in the table vinegar is determined by adopting a high performance liquid chromatograph, the content of characteristic taste compounds in the table vinegar is positioned, and discrimination is implemented. According to the method provided by the invention, the characteristic odor substances in the table vinegar can be rapidly and accurately detected, and meanwhile, the taste characteristics of the table vinegar can be objectively reflected.

A method of manufacturing a mineral fibre product wherein the mineral fibre product is selected from a non-woven mineral fibre veil, mineral wool insulation, glass wool insulation and stone wool insulation, and wherein the method comprises: - applying an aqueous, curable binder composition to non or loosely assembled mineral fibres to provide resinated mineral fibres; and - subjecting the resinated mineral fibres to heat to cure the aqueous, curable binder composition and to form the mineral fibre product; - wherein the aqueous, curable binder composition applied to the mineral fibres comprises: 1) reducing sugar(s), 2) inorganic ammonium salt(s), 3) organic amine(s) having a pka of 7.5 or more and of 9.0 or less; and 4) optional additive(s), notably silane coupling agent(s).