8 results about "Sodium cyclamate" patented technology

Disclosed herein are formulations (including sweet proteins and rare sugars) for improving the sweetness of low glycemic index rare sugars without altering the texture and flavor of the rare sugars and methods for improving the sweetness of rare sugars. More specifically, the present invention discloses methods for improving the sweetness of rare sugars without altering the sweetness profile, texture and flavor of the primary sugars. The invention also discloses the addition of Brazitame protein with liquid rare sugars at different temperatures during the synthesis of the rare sugars, before crystallization or before or after caramelization of the rare sugars, to increase sweetness. The Brazilian sweet protein increases the sweetness of rare sugars, but is not limited to D-psicose, D-tagatose, D-allose, isomaltulose, trehalose, sorbose, pinose, leucobiose and the like. The invention also provides for the evaluation of non-nutritional sweeteners (such as aspartame, acesulfame, sodium cyclamate, neotame, saccharin, sucralose, stevioside, etc.), as each has a limitation of taste quality if used with rare sugars. However, the use of Brazilian sweet protein does not alter the flavor and texture of rare sugars, and the taste profile matches sucrose.

The invention discloses a buccal element as well as a preparation method and application thereof, and belongs to the technical field of oral cleaning supplies. The method comprises the following steps: firstly, adding 2.8 to 3.5 parts of glacial acetic acid, 0.005 to 0.015 part of sodium benzoate, 0.005 to 0.015 part of sodium cyclamate, 0.08 to 0.12 part of lactic acid and 0.04 to 0.06 part of citric acid into 100 parts of water, and mixing to form acetic acid mother liquor; then, putting 3.7-4.6 parts of sodium bicarbonate and 0.08-0.12 part of calcium carbonate into a container, adding the acetic acid mother solution into the container, and stirring to form a mixed solution; adjusting the pH value of the mixed solution to 6.8-7.2, then sequentially adding 0.08-0.12 part by weight of lovastatin, 0.02-0.04 part by weight of peppermint water and 0.08-0.12 part by weight of a clove extracting solution, and uniformly stirring, so as to obtain the traditional Chinese medicine composition. The method disclosed by the invention is simple, and the prepared buccal essence is non-toxic and non-irritant, is high in decayed tooth inhibition rate and can quickly relieve decayed tooth pain and dentin hypersensitivity.

The invention provides a preparation method of sodium cyclamate, and belongs to the field of sweetening agent processing. The method comprises the following steps: in the presence of a bifunctional ionic liquid, enabling cyclohexylamine and sulfamic acid to react at 60-85 DEG C for 2-5 hours to obtain a reaction solution containing cyclohexylsulfamic acid; neutralizing the reaction liquid to be alkaline, then adding a sodium cyclamate molecularly imprinted polymer material as a seed crystal, and inducing sodium cyclamate to be crystallized and separated out to obtain crystallized slurry; carrying out solid-liquid separation on the crystallized slurry to obtain a solid-phase mother solution and a liquid-phase mother solution; carrying out solid-solid separation on the solid phase to separate out a sodium cyclamate molecularly imprinted polymer material and a sodium cyclamate crystal; and washing and drying the sodium cyclamate crystal to obtain a sodium cyclamate product. By introducing the bifunctional ionic liquid and the sodium cyclamate molecularly imprinted polymer material and enabling the bifunctional ionic liquid and the sodium cyclamate molecularly imprinted polymer material to have a synergistic effect in the process, mild reaction conditions and precise separation and purification are synchronously realized.

The invention provides a flavored beverage containing astragalus membranaceus, apples and honey, and belongs to the technical field of food beverages. The beverage is prepared from the following raw materials in percentage by weight: 2.5% of high fructose corn syrup, 0.4% of concentrated apple juice, 0.001% of radix astragali, 0.0001% of honey, 0.05% of sodium cyclamate, 0.01% of aspartame (containing phenylalanine), 0.02% of sodium citrate, 0.01% of edible salt, 0.05% of citric acid, 0.03% of potassium sorbate, 0.025% of food potassium chloride, 0.04% of apple essence, 0.003% of radix puerariae essence, 0.025% of honey essence and the balance of sterile water. The preparation method comprises the following steps: S1, mixing the astragalus membranaceus with 20 times of blending water according to the weight ratio, filtering, and pumping into a low-speed mixer; and S2, repeating the extraction and filtration operations in the step S1, and pumping the extract liquid into the low-speed mixer. According to the invention, synergistic improvement of flavor, nutrition and quality is realized; the invention further provides a preparation method of the beverage, and the preparation method is standard in process steps, high in operability and suitable for industrial production.

The application discloses a strain for synergistically strengthening removal of cyclamate, a bacteria-algae symbiotic system and application, the strain is a nelsonia strain NCU J5, which is classified and named as Niallia nealsonii ​ NCU J5, and the preservation number is CCTCC NO: M 20251657. The nelsonia strain NCU J5 has a growth characteristic of taking cyclamate as the only carbon source; the chlorella algae strain has the ability of assimilative utilization of cyclamate; the strain and the algae strain realize metabolic cooperation through interface interaction, form a synergistic degradation mechanism, the whole system is easy to construct, can also reduce operation cost, avoid secondary pollution to the environment, and is suitable for purification treatment of water bodies such as industrial wastewater, domestic sewage, livestock and poultry breeding wastewater containing cyclamate.

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

The application discloses a detection method and kit for cyclamate in liquor, and belongs to the technical field of food safety detection. A hapten is obtained, and a cyclamate monoclonal antibody is prepared according to the hapten; further, an enzyme-linked immunosorbent kit is prepared through specific binding of the cyclamate monoclonal antibody and the cyclamate, so that the cyclamate in the liquor can be qualitatively and quantitatively detected. The detection method is rapid, efficient and high in sensitivity; in various types of liquor, the minimum detection limit of the cyclamate is as low as 2.75-2.82 mu g / L, the detection variation coefficient RSD is less than 5%, the detection result is accurate and sensitive, and the problems of complex sample pretreatment steps and high requirements for instrument equipment conditions in the prior art detection method are effectively solved.

The application discloses a low-temperature extraction and blending process of jasmine and lime-flavored stable soda water beverage, and belongs to the technical field of carbonated beverage processing. The application synergistically enhances a composite sweet system of high fructose syrup, acesulfame potassium, cyclamate and aspartame, combines a three-component pH buffer system of citric acid, sodium citrate and sodium bicarbonate, and a triple recombination flavor system of lime, jasmine and tea aroma, and cooperates with 2-8 DEG C low-temperature treatment and nitrogen deoxygenation filling in the whole process, so that the taste coordination and flavor stability of the product are significantly improved. The retention rate of flavor components of the obtained product is greater than or equal to 90%, and the quality is stable within a 12-month shelf life.