93 results about "Sorbose" patented technology

This invention provides a microcapsule-based deodorizing cat litter, a concentrated granular cat litter, its preparation method, and its application, belonging to the field of cat litter preparation technology. The invention uses a complex of modified starch, gum arabic, polyvinylpyrrolidone, and sorbitol as the wall material to encapsulate fragrances and / or enzymes, resulting in microcapsules. The cat litter prepared from these microcapsules achieves intelligent targeted deodorization. The wall material ruptures upon contact with moisture in urine or feces, precisely releasing the active ingredients, allowing for a slow and continuous release of the deodorizing components. The cat litter provided by this invention exhibits excellent deodorization, as well as good water absorption, dust control, and clumping properties. This cat litter successfully balances superior functionality, production feasibility, and cost control, making it a high-end cat litter with significant market potential.

The invention relates to the technical field of food processing, and particularly discloses a heart and cerebral vessel health care composition with thrombolytic and antithrombotic functions and a preparation method thereof. The composition consists of the following raw materials: sorbitol, red yeast rice, freeze-dried natto powder, earthworm protein peptide, vitamin C, American ginseng peptide, magnesium stearate, an angelica sinensis extract, rice bran fatty alkanol, vitamin B1, vitamin B2, a turmeric extract and a compound coloring agent. The preparation method comprises the following steps: mixing the raw materials except magnesium stearate in a double-cone mixer; magnesium stearate is added for continuous mixing, and a hollow capsule shell is filled with the mixed material. The composition disclosed by the invention forms a multi-dimensional synergistic system for smoothing blood vessels, purifying blood and improving blood flow, the defect of single effect of an existing product is overcome, the health-care effect of heart and cerebral vessels is remarkably improved, and the effect is stable and controllable; in addition, the preparation method has the advantages of being simple and controllable in process and suitable for industrial production.

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 belongs to the technical field of oral care, and discloses a rhodiola rosea-containing composite antibacterial oral bacteriostatic paste, which is prepared by compounding rhodiola rosea, tea polyphenol and other five-compound antibacterial components with sorbitol and other auxiliary materials according to an accurate proportion. According to the invention, a triple system of'instant sterilization-lasting bacteriostasis-ecological restoration 'is constructed, third-party detection shows that the inhibition rate on oral pathogens such as escherichia coli, staphylococcus aureus and the like reaches 99.9% or above, and multiple effects of resisting bacteria, diminishing inflammation, protecting gingiva, preventing caries and the like are achieved. The problems that an existing product is single in antibacterial effect, narrow in antibacterial spectrum and low in rhodiola rosea utilization rate are solved, no heavy metal is detected, stability is excellent, irritation is low, and the rhodiola rosea antibacterial agent is suitable for long-term use and has remarkable innovativeness and industrial value.

The invention discloses a stage targeting scallop adductor non-phosphorus water-retaining agent containing antifreeze glycopeptide and application, and relates to the technical field of food additives. The antifreeze glycopeptide-containing stage targeting scallop adductor phosphorus-free water-retaining agent consists of an agent A and an agent B, and does not contain phosphate additives, the agent A is permeable anti-freezing liquid and is prepared from the following components in percentage by mass: 5.0 percent to 9.0 percent of trehalose, 3.0 percent to 5.0 percent of sorbitol, 0.8 percent to 1.5 percent of sodium citrate, 0.4 percent to 1.0 percent of compound amino acid, 0.01 percent to 0.1 percent of high-activity anti-freezing glycopeptide, 0.01 percent to 0.05 percent of vitamin C, 0.01 percent to 0.05 percent of rosemary extract and the balance of water. According to the antifreeze glycopeptide-containing phase-targeting scallop adductor non-phosphorus water-retaining agent and the application thereof, ice crystal damage and protein denaturation are inhibited from the source, and cell-level protection of scallop adductors is realized. Through detection, the unfreezing loss rate of the treated scallop adductor is as low as about 2.12%, the cooking loss rate is as low as about 10.63%, and the water retention capacity is close to that of a commercially available phosphate water retention agent and is remarkably superior to that of an existing non-phosphorus water retention agent.

The application discloses a low-sugar sugar coating, a preparation method thereof and a low-sugar skewer, the low-sugar sugar coating comprising 3-5 parts by mass of white granulated sugar and 5-7 parts by mass of a natural sweetener, and the white granulated sugar and the natural sweetener accounting for 10 parts by mass in total; the natural sweetener comprises trehalose and a polyhydric sugar alcohol; when the polyhydric sugar alcohol is sorbitol, the mass ratio of the trehalose to the polyhydric sugar alcohol is 1:0.75-7; and when the polyhydric sugar alcohol is xylitol, the mass ratio of the trehalose to the polyhydric sugar alcohol is 3-9:1. The low-sugar skewer comprises stuffing and a sugar coating wrapping the stuffing, and the sugar coating is the low-sugar sugar coating. The low-sugar sugar coating has a greatly reduced amount of white granulated sugar and is healthier; meanwhile, the sugar coating has a lower solubility and is easier to store; and compared with traditional sugar coatings and traditional skewers, the low-sugar sugar coating and the low-sugar skewer have a close or even better taste, and can meet the dual demands of consumers for health and taste.

The invention relates to the field of food processing, in particular to a batch production process of high-quality butter cakes. The preparation method comprises the following steps: 1) weighing pastry flour, cornstarch A, hydroxypropyl starch, baking powder and essence, and uniformly mixing to obtain a yolk premix A; weighing water, corn oil, carotene and sorbitol, and uniformly mixing to obtain a yolk premix B; (2) mixing the yolk premix B with butter, heating until the butter is melted, and keeping the temperature at 90 DEG C or higher; (2) transferring to an egg yolk stirring cylinder at the temperature of less than or equal to 80 DEG C, stirring and adding the egg yolk premix A, uniformly stirring, then adding the egg yolk liquid and the whole egg liquid, uniformly stirring, and controlling the time of the whole process in the step (2) to be less than or equal to 20 minutes to obtain a butter egg yolk material; 3) stirring the butter egg yolk material and the egg white premix, and injecting the mixture into a plurality of cake molds to obtain a plurality of butter cake blanks, and 4) baking and post-processing the butter cake blanks to obtain the butter cake.

The invention discloses oxidized paraffin and antirust wax and a preparation method thereof, and relates to the field of paraffin. The antirust wax comprises oxidized paraffin, an emulsifier, an antirust agent and water, and the emulsifier is at least one of sorbitan monooleate, lauryl sodium sulfate and fatty alcohol-polyoxyethylene ether; the antirust agent is at least one of cyclohexylamine stearate, alkenyl succinic acid and alpha-mercaptobenzothiazole; the oxidized paraffin is loaded with a Mn metal element through a carrier. The catalyst loaded with the active component Mn is added in the preparation process of the oxidized paraffin, the acid value and the soap value of the oxidized paraffin are effectively increased, the oxidized paraffin interacts with the specific emulsifier and the antirust agent, the emulsifier does not affect the anti-oxidation protection function of functional components, and meanwhile, the antirust agent and the oxidized paraffin cooperate with each other to achieve the anti-corrosion effect in a synergistic mode; and the antirust capability of metal in a humid and hot environment and an acid-base environment is improved, and the application prospect is expanded.

The invention relates to a camellia oil-containing gel candy and a preparation method thereof, the camellia oil-containing gel candy comprises a candy body and stuffing, and the candy body is prepared from the following components in parts by weight: 30-40 parts of gelatin, 15-20 parts of purified water, 5-10 parts of glycerol and 40-50 parts of sorbitol; the stuffing is prepared from the following components in parts by weight: 38 to 42 parts of camellia oil, 33 to 37 parts of linseed oil and 23 to 27 parts of hemp seed oil. Through the unique structural design (double-layer stuffing) and formula, different functional components can be accurately released in different parts of the intestinal tract, so that the dual effects of regulating intestinal flora and relieving constipation are realized.

To provide an immobilized enzyme composition for hexose production or an improved process for hexose production. [Solution] The present invention relates to an immobilized enzyme composition for the preparation of hexoses. Examples of hexoses include tagatose, psicose, fructose, allose, mannose, galactose, altrose, talose, sorbose, gross, idose, and inositol. The present invention also relates to an enzymatic process for preparing hexoses from sugars by contacting starch derivatives with the immobilized enzyme composition of the present invention.

An oral care composition comprising: i) a calcium carbonate based abrasive, ii) a polyol selected from glycerol, sorbitol or mixture thereof iii) locust bean gum.

The invention discloses a non-phosphorus water-retaining agent and application thereof, and belongs to the field of meat product processing. The water-retaining agent is prepared from sorbitol, flaxseed gum and sodium citrate according to the weight ratio of (3 to 5): (0.3 to 0.5): (1 to 1.4). The phosphorus-free water-retaining agent reduces the particle size of the minced pork myofibrillar protein emulsion, increases the number of negative charges, can influence the stability of the minced pork system structure to a certain extent, is beneficial to the stability of the quality of the pork pie in the storage period, and provides a certain reference for the production of minced pork products.

The invention provides a tablet candy capable of inhibiting fat absorption and a preparation method of the tablet candy, and relates to the technical field of functional foods. The pressed candy capable of inhibiting fat absorption comprises 0.1-25 parts of flammulina velutipes powder, 1-18 parts of L-arabinose, 0.05-5 parts of carob gum, 0.1-12 parts of chestnut powder, 0.1-10 parts of seaweed meal, 0.1-10 parts of instant oolong tea powder, 1-15 parts of composite vegetable powder, 30-80 parts of sorbitol, 3-15 parts of whole milk powder, 0.1-10 parts of edible mushroom concentrated powder, 1-10 parts of yoghurt powder, 1-15 parts of juicy peach juice powder and 0.1-2 parts of citric acid. And 0.1 to 1.5 parts of magnesium stearate. Various functional components such as beta-glucan and L-arabinose in the flammulina velutipes have a synergistic effect, so that the fat adsorption rate is increased; by means of the cold granulation and low-temperature tabletting technology, the retention rate of active ingredients is increased, meanwhile, the product has excellent stability and safety and good taste, the effects of improving intestinal flora and regulating blood sugar can be achieved, and important technical value and wide application prospects are achieved.

The present application provides a high-stability zero sucrose milk-containing solid formed product, and the preparation raw material comprises a sweetener selected from sorbitol, polydextrose and trehalose. By using a specific kind of sweetener to replace sucrose, the present application not only can reduce the heat of the product, but also can effectively improve the texture stability of the product. The sweetener used in the present application has good moisturizing performance and low crystallization tendency while maintaining sweetness, which helps to reduce water migration and sugar crystallization, thereby slowing down the hardening phenomenon of the milk-containing solid formed product.

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

The present invention relates to a confectionery containing psicose. Specifically disclosed is a sugar-free confectionery composition which is a jelly confectionery wherein the confectionery comprises: from 1% to 50% by weight of psicose; and from 1% to 50% of a polyol incremental sweetener in combination with a high-potency sweetener wherein the polyol incremental sweetener is selected from the group consisting of sorbitol, maltitol, isomaltitol, mannitol, xylitol, erythritol, and lactitol, and the high-potency sweetener is selected from the group consisting of kiwifruit protein, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, stevioside, glycosylated stevioside, and Momordica grosvenori, and wherein the confectionery composition has a moisture content of from 15% to 20%, and wherein the sweetener is selected from the group consisting of ketoside, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, glycosylated stevioside, and Momordica grosvenori; a method of making the sugar-free confectionery composition is also disclosed. The present invention provides a low calorie, low laxative confection comprising psicose with acceptable texture, stability, clarity, flavor delivery, and shelf life.

The invention discloses bionic shark fin flavor essence, a probiotic microcapsule, a preparation process of the bionic shark fin flavor essence and the probiotic microcapsule and an instant seasoning. The bionic shark fin flavor essence is prepared from the following components in percentage by weight: 0.5%-1.5% of L-alanine, 0.3%-1.0% of glycine, 0.05%-0.4% of disodium 5 '-inosinate, 0.05%-0.4% of disodium 5'-guanylate and 0.1%-0.8% of sodium succinate. 1%-5% of yeast extract, 2%-8% of mushroom mycelium fermentation liquor, 0.05%-0.3% of ginger oleoresin and 0.03%-0.25% of garlic oleoresin; 20%-55% of propylene glycol and 5%-15% of sorbitol; 0.2%-3% of probiotic microcapsules subjected to embedding treatment; and the balance of deionized water. According to the bionic shark fin flavor essence provided by the invention, through an elaborately designed plant base and fermentation source formula, the dependence of the traditional shark fin flavor on seafood extracts is completely avoided, the seafood allergen risk is completely eradicated, and the consumption requirements of special crowds are met.

The presently disclosed subject matter relates to compositions and methods for producing L-sorbose in microorganisms.

The invention belongs to the technical field of capsule preparation, and relates to a glue solution for reducing volatilization of essence in tobacco capsules, which is composed of low-acyl gellan gum, high-acyl gellan gum, agar 1000, agar 600, sodium alginate, sorbitol, potassium chloride, calcium chloride and water in specific mass percentage. The preparation method is characterized in that the content of sodium alginate is increased to 0.22%, 0.05% of calcium chloride is added, and a more compact gel network and a physical wrapping structure are formed in a capsule shell through the ionic cross-linking synergistic effect between sodium alginate and calcium chloride, so that the blocking and retaining capability on essence molecules is remarkably enhanced. The invention also provides a detailed preparation process of the glue solution. The tobacco capsule prepared from the glue solution can reach more than 85% in essence residual rate after being stored for 6 months at room temperature, the essence residual rate is greatly improved compared with the traditional formula, meanwhile, the hardness and disintegration performance required by the capsule are completely maintained, the existing production process does not need to be changed, the glue solution is suitable for various volatile essences such as terpenes and esters, and the essence loss and the production cost can be effectively reduced.

This invention discloses a binary cocrystalline sugar alcohol sodium borohydride blend hydrogen-producing material. The ratio of sodium borohydride to the binary cocrystalline sugar alcohol sodium borohydride blend hydrogen-producing material is 1:0.3-2 (molar ratio). The binary cocrystalline sugar alcohol is a blend of two selected from xylitol, erythritol, sorbitol, or arabinol, and the melting range of the binary cocrystalline sugar alcohol is 80-94℃. In this solution, the binary cocrystalline sugar alcohol has a lower melting point than the single sugar alcohol, reducing the initial hydrogen release temperature and increasing the hydrogen release yield. The resulting hydrogen-producing material has an initial hydrogen release temperature below 70℃ and a hydrogen release yield above 2.1 wt.%, with a maximum of 4.5 wt.%.

The invention provides a process for preparing polydextrose by an aqueous phase method, which comprises the following steps: premixing glucose, edible acid, sorbitol and water to obtain a premixed solution; carrying out polymerization reaction on the premixed solution, cooling, releasing pressure, adding a pH regulator, regulating to be neutral to obtain a polydextrose solution I, and diluting the polydextrose solution with water to obtain a polydextrose solution II; taking the polydextrose solution II for decoloration and impurity removal treatment to obtain a polydextrose solution III; the third polydextrose solution is dried and smashed, and polydextrose is obtained. The polydextrose prepared by the method disclosed by the invention meets the standard of GB 25541-2010 National Food Safety Standard Food Additive Polydextrose.

The invention belongs to the technical field of food brewing, and particularly relates to a method for improving the semi-solid state fermentation distillation efficiency of red date wine and application of the method. The defoaming agent composition prepared by compounding polydimethylsiloxane, polyoxypropylene oxyethylene glyceryl ether, sorbitan monooleate, 1, 2-propylene glycol and other components is used in the semi-solid fermentation distillation process of the red date wine, the generation of foam in the distillation process is inhibited from the source, the generated foam can be quickly eliminated, and the effect of improving the quality of the red date wine is achieved. The problem of foam channeling in red date wine distillation is thoroughly solved, and under the same steam pressure and time, the distillation time can be shortened by 25%-40%, and the wine yield is increased by 6%-11.11%.

The application provides a flexible phase change energy storage soft paste material and a preparation method and application thereof, relates to the technical field of phase change energy storage materials, and the flexible phase change energy storage soft paste material comprises twelve sodium hydrogen phosphate, water, a crystal structure stabilizer, a phase change form changing agent, and a phase change temperature regulator; the crystal structure stabilizer comprises at least one of glycerol, sorbitol, propylene glycol and water-soluble silicone oil; and the phase change form changing agent comprises at least one of sodium alginate, gelatin, xanthan gum, water glass, sodium dodecyl sulfonate, calcium chloride and sodium bicarbonate. The application solves the technical problems that the phase change temperature of twelve sodium hydrogen phosphate does not match the human body heat management temperature, the surface of the phase change material liquid-solid phase change, especially the solidified and hardened phase change material, is uneven, the comfort is poor, the cycle stability of the phase change material is poor, and the service life is short, and achieves the technical effect that the materials are compounded to play a high-efficiency synergistic effect, and the flexible phase change energy storage soft paste material is suitable for human body heat management.

The invention relates to the technical field of functional food processing, in particular to a high-protein high-fiber NAD < + > activated meal replacement bar and a preparation method thereof. The feed comprises the following components in parts by weight: 25-35 parts of animal protein, 10-15 parts of vegetable protein, 15-25 parts of soluble dietary fiber, 6-10 parts of chenopodium quinoa expanded balls, 4-8 parts of coix seed powder, 4-8 parts of Chinese yam powder, 3-5 parts of chia seeds, 4-6 parts of medium-chain fatty acid, 10-15 parts of isomaltooligosaccharide syrup, 0.4-1.3 parts of a pH regulator, 2-4 parts of triglyceride, 4.2-7 parts of sorbitol and 8-12 parts of water. A cold processing technology is adopted to carry out staged mixing and staged gradient cold pressing processing forming, a fence technology is applied to construct a triple barrier, and ultraviolet sterilization post-treatment is carried out, so that the meal replacement bar is prepared. The method has the advantages that a compound protein system is adopted, and PDCAAS score and water binding capacity are both considered; the compactness and the structural uniformity of the product are improved; and the production process is optimized.

A lily and white kidney bean chewable tablet and its preparation method belong to the field of chewable tablet processing technology. The lily and white kidney bean chewable tablet comprises the following components in parts by weight: 20 parts dried lily powder, 25 parts white kidney bean powder, 10 parts maltodextrin, 5 parts sorbitol, 1 part magnesium stearate, 0.4 parts citric acid, and an appropriate amount of purified water. This invention disrupts part of the starch structure in lily, making its mucilage more easily absorbed by the human body. This component has an auxiliary effect on regulating blood lipids. The processing of white kidney beans avoids the phytohemagglutinin and trypsin inhibitors they contain, which hinder protein absorption and irritate the gastrointestinal tract. It also maximizes the retention of dietary fiber and B vitamins in white kidney beans, helping to control blood sugar and lower blood lipids.

The invention relates to a recombinant microorganism, a preparation method thereof and application of the recombinant microorganism in production of L-sorbose. Specifically, the invention provides a method for constructing a recombinant microorganism by exogenous introduction of a gene encoding global regulatory protein irrE, and the recombinant microorganism is suitable for production of L-sorbose by a fermentation method. The recombinant microorganism provided by the invention has stress resistance, and has better tolerance to severe environments including high osmotic pressure, so that the yield of L-sorbose can be obviously improved.

The invention belongs to the field of food, and particularly relates to a preparation method of a germinated quinoa meal replacement bar capable of assisting in improving memory. The method comprises the following steps: performing surface sterilization and hydration on chenopodium quinoa grains, germinating under the condition of constant temperature and humidity, and performing vacuum freeze drying and crushing after germination to obtain germinated chenopodium quinoa powder; and mixing the germinated quinoa powder with fresh yolk liquid and a sweetening agent in proportion, uniformly stirring to prepare dough, and forming, baking and cooling to obtain the meal replacement bar. The content of nutritional active ingredients of the quinoa is increased through a germination process, and the quinoa has the function of assisting in improving memory. According to the meal replacement bar, germinated quinoa flour is used as a main functional raw material, sorbitol, xylitol, maltitol and the like are selected as sweetening agents, and the sugar load of the product is reduced; the nutritional meal replacement powder has the characteristics of being appropriate in taste, convenient to carry, stable in storage and the like, has the effect of assisting in improving memory, and is suitable for students, mental workers and crowds needing nutritional meal replacement.

The invention belongs to the technical field of candy preparation, and particularly relates to a collagen peptide, donkey-hide gelatin and camellia oil gel candy and a preparation method thereof.The collagen peptide, donkey-hide gelatin and camellia oil gel candy is of a double-material structure comprising stuffing and a candy body, the camellia oil comprises the following components: 46%-50% of camellia oil, 4%-9% of fish collagen peptide powder, 3%-8% of glutathione yeast powder, 3%-8% of skipjack elastin peptide, 3%-8% of mono / diglycerol fatty acid ester, 3%-8% of donkey-hide gelatin powder, 1%-3% of ginseng powder, 2%-7% of pomegranate fruit powder and 2%-7% of blueberry fruit powder. The sugar body comprises the following components in percentage by dry weight: 28%-38% of gelatin, 42%-52% of sorbitol, 14%-19% of purified water, 6%-11% of glycerol and 0.5%-1% of caramel color; the weight ratio of the sugar body to the stuffing is 7: 3, and through the synergistic effect of multiple components, the three core effects of skin care, nutrition tonifying and intestine and stomach conditioning are achieved; meanwhile, through process optimization, the hardness is stable, the taste is elastic, the heavy metal and microbiological indexes meet the safety standard, and the method is suitable for large-scale production and application in the field of healthy food.

A kind of whole biological yield-increasing degradation agricultural film suitable for drought-resistant crop growth belongs to the field of degradation agricultural film, including surface layer, filling layer and inner layer;The filling layer includes the following weight parts of substances:PBAT 60-85 parts, PLA 3-7 parts, calcium carbonate 10-30 parts, filling layer additive 2.2-4.8 parts;The inner layer includes the following weight parts of substances:corn starch 40-50 parts, sugar-removed potato starch 3.2-4.4 parts, rapeseed oil extraction residue 10-20 parts, edible gelatin 10-20 parts, carrageenan 10-20 parts, inner layer additive 6.3-11.3 parts, calcium carbonate 10-20 parts, sorbitol 3.6-4.7 parts, humic acid 17-23 parts.In the present application, the surface layer, the filling layer and the inner layer are designed separately, which reduces the use amount of PBAT and PLA materials and lowers the cost of materials.

The present application relates to the technical field of microbial fermentation culture, and specifically discloses a method for fermentatively producing glutamic acid, a culture medium and application thereof. The method for fermentatively producing glutamic acid adds catechol to seed culture medium and fermentation culture medium, starts to add flow-adding liquid one after complete consumption of the base sugar, and starts to add flow-adding liquid two when the acid concentration in the fermentation broth reaches 140-165 g / L; the flow-adding liquid one is a glucose solution containing propyl gallate, the concentration of glucose in the flow-adding liquid one is 68-72%, and the concentration of propyl gallate is 10-50 mg / 100 g; the residual sugar concentration in the fermentation broth is controlled to be less than 5 g / L by adding the flow-adding liquid one; and the flow-adding liquid two is a sorbitol solution, and the sorbitol concentration in the fermentation broth is controlled to be 0.5-4 g / L by adding the flow-adding liquid two. The method can improve the fermentation conversion rate and is suitable for industrial production.