128 results about "Sorbose" patented technology

The invention discloses a preservative for preventing durian from cracking and a preparation method thereof, and mainly relates to the technical field of fruit preservation. Compared with the prior art, the chitosan is used as a main component and cooperates with the acetic acid, the polyglutamic acid, the sodium alginate, the sorbitol, the plant polyphenol nanoparticle emulsion and the compound gum such as the konjac gum, the carrageenan and the xanthan gum to act together, and the plant polyphenol nanoparticle emulsion obtained by a special preparation method is added; when the preservative film is applied to the surface of the durian, a layer of preservative film can be formed, and finally the technical purposes of improving the water locking performance and puncture resistance, reducing the weight loss rate, preventing the durian from cracking and prolonging the preservation period are achieved.

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 invention discloses a refreshing pill and a preparation method thereof, and particularly relates to the technical field of refreshing products. The refreshing pill comprises an outer coating and an inner core, the outer coating comprises 28% of sorbitol, 12% of xylitol, 20% of gum base, 10% of maltitol, 1% of edible flavors and fragrances, 1% of glycerin, 2% of D-mannitol, 5% of Arabic gum, 7% of sucralose, 2% of phospholipid, 2% of palm wax and 2% of shellac, and the inner core is hard edible particles. The inner core is composed of 4% of a refreshing substance and 4% of cane sugar and is used for refreshing people. According to the refreshing pill and the preparation method thereof, through combination of natural components, the refreshing effect is achieved, and meanwhile potential adverse effects on the body are reduced.

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 relates to the technical field of food, and particularly discloses DHA algal oil PS lutein ester gel candies capable of promoting brain development and improving eyesight and a preparation method thereof.The DHA algal oil PS lutein ester gel candies capable of promoting brain development and improving eyesight are of a three-layer sandwich structure, the slow-release capsule comprises an outer-layer rubber sheet, a middle slow-release layer and an inner core active layer from outside to inside, the outer-layer rubber skin is prepared from gelatin, glycerol, sorbitol liquid, pectin, stevioside, edible essence and water; the middle slow-release layer comprises beeswax, medium chain triglyceride and phospholipid; the inner core active layer is prepared from DHA algal oil, phosphatidylserine, lutein ester oil, (3R, 3 'S)-dihydroxy-beta-carotene oil, starch acetate, a blueberry powder solid beverage and citric acid. The DHA algal oil phosphatidylserine lutein ester gel candy can promote brain development, improve learning and memory, improve concentration, prevent blue light, prevent myopia, improve myopia and relieve asthenopia.

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.

The invention discloses an L-leucine-removed effervescent tablet and a preparation method thereof, and belongs to the technical field of functional foods and medicines. The effervescent tablet is prepared from the following raw materials in parts by weight: 10.47 parts of vitamin B1, 20.390 parts of vitamin B2, 45.425 parts of vitamin C, 15.500 parts of zinc citrate, 81.360 parts of taurine, 70.436 parts of maltodextrin, 500.000 parts of isomaltitol, 0.380 parts of allura red, 0.060 parts of sunset yellow, 22.000 parts of sucralose, 130 parts of food essence, 800.000 parts of sodium bicarbonate, 240.000 to 250.000 parts of DL-malic acid, 733.979 to 764.779 parts of sorbitol and 1329.200 to 1350.000 parts of anhydrous citric acid. The preparation method specifically comprises the following steps: (1) weighing the prepared materials; (2) granulating; (3) mixing; (4) tabletting; and (5) packaging. The functional effervescent tablet product which is rapid in disintegration, clear in solution and better in stability is produced, the problem of peculiar smell caused by L-leucine in the prior art is solved, the production cost is reduced, and the functional effervescent tablet has urgent market requirements and important technical value.

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 invention discloses a protein bar with marine protein and vegetable protein as protein sources and a preparation method of the protein bar, and belongs to the technical field of food. Comprising the following raw materials: 5%-25% of sorbitol, 20%-40% of soybean protein isolate, 2%-4% of glycerol, 40%-60% of a blueberry diluent, 0.5%-2.5% of nereis protein, 5%-25% of quinoa and 1% of phospholipid. The nereis protein and the soybean protein isolate are compounded, so that the hardness is greatly reduced. In the aspect of chewiness, the product is only one third of the chewiness of the protein bar, the chewiness is easier, meanwhile, the product contains quinoa, the pink texture accompanied by low chewiness is optimized, and the taste level is improved. The sugar content and fat content of the product are low and are only 11% and 1.39%, meanwhile, the product contains high K and Na content, and the effect of maintaining electrolyte balance of the human body can be provided.

Provided is a capsule comprising a content and a film, wherein: the content includes at least one selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol; the total amount of said sorbitol, said maltitol, said xylitol, and said lactitol is 1.0-80.0 mass% with respect to the total mass of the content, and the amount of sucrose is at most 45.0 mass% with respect to the total mass of the content.

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.

The invention provides a chewable mixed glue type DHA algae oil soft capsule, which comprises a capsule shell and a content filling liquid, and the capsule shell comprises the following raw materials by mass: 30-50 wt% of gelatin, 5-20 wt% of acid treated starch, 0.5-10 wt% of hydroxypropyl starch, 20-40 wt% of glycerin, 1-10 wt% of a sorbitol solution, 0.01-3 wt% of a food coloring, and 23-43 wt% of purified water. The invention also provides a preparation method of the chewable mixed glue type DHA algae oil soft capsule. According to the invention, mixed glue prepared from gelatin, acid-treated starch and hydroxypropyl starch is used as colloid, and the components and dosage of the mixed glue are regulated, so that the raw materials of the colloid generate a relatively strong synergistic effect, the heat resistance, water-retaining property, stability, softness, elasticity and toughness of the capsule skin are improved, chewing and taking are realized, and the chewing effect of the capsule skin is improved. The technical problems that an existing DHA soft capsule is poor in capsule skin heat resistance, poor in water retention, difficult to swallow, low in effect taking speed and poor in taste are solved, and the DHA soft capsule belongs to the technical field of medicine and health care products.

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 belongs to the technical field of vegetable substrates, and particularly relates to a greenhouse vegetable substrate for plateau regions and a preparation method thereof. The final mixing comprises the following steps: mixing the fermented sheep manure with nutrient soil, and adding a vermiculite mixture and a sodium carboxymethyl cellulose aqueous solution to obtain the vegetable substrate; a preparation method of the nutrient soil comprises the following steps: mixing urea, boric acid, EDTA chelated iron, EDTA chelated zinc, EDTA chelated copper and ammonium molybdate, heating to 38-42 DEG C, spraying a kH550 silane coupling agent solution, stirring at 58-63 DEG C for 1.8-2.2 hours, adding into deionized water, heating to 40-43 DEG C, adding hydroxy propyl cellulose, polyvinylpyrrolidone, Tween 80 and sorbitol, carrying out spray drying, mixing with charcoal and alfalfa meal, and uniformly stirring to obtain the nutrient soil. Nutrient soil is obtained; the prepared vegetable substrate is excellent in water absorption and water retention performance and good in ultraviolet radiation resistance, growth and development of vegetables are effectively promoted, the yield of the vegetables is increased, and the quality of the vegetables is improved.

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%.