5 results about "Sucrose syrup" patented technology

The invention discloses a raspberry tea bubble beverage and a preparation method thereof, and belongs to the technical field of foods.The preparation method comprises the steps that S1, 5-10 parts by mass of shoot tip raspberry tea is added into 600-800 mL of boiling water to be soaked for 3-7 min, and primary tea soup is obtained through filtering; s2, adding the primary tea soup into 150-250g of ice cubes, and stirring until the primary tea soup is completely melted to obtain cooled tea soup; s3, mixing 700-800mL of cooled tea soup with 1-2 parts by mass of sucrose syrup to form sugar-containing tea soup; s4, filling nitrogen into the sugar-containing tea soup, and pressing for 3-5 times to prepare nitrogen-filled tea soup; s5, 4-5 ice blocks are added into the container, the nitrogen-filled tea soup is poured into the container until the volume of the nitrogen-filled tea soup is 60-80% of the volume of the container, and a finished product is obtained. According to the method, tea soup oxidation is blocked through the synergistic effect of boiling water extraction and icing quenching, nitrogen is used for replacing carbon dioxide to avoid acerbity, and finally the ready-to-drink sparkling tea with the tea fragrance, the soft and dense sparkling feeling and the clear appearance is obtained.

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.

This invention belongs to the field of biomaterials technology, specifically relating to a method for preparing a β-lactoglobulin amyloid cellulose sucrose complex and its application. The complex comprises β-lactoglobulin amyloid cellulose and sucrose, with the sucrose loaded within a three-dimensional network structure formed by the cellulose. The preparation method includes obtaining β-lactoglobulin amyloid cellulose through acid-heat treatment, purifying it, mixing it with sucrose syrup, and then reacting it under heating conditions to obtain the final product. This invention utilizes the high adhesiveness and three-dimensional network structure of β-lactoglobulin amyloid cellulose to prolong the residence time of sucrose on the tongue and slow down its dissolution rate, achieving sustained sweetness release and significantly improving sweetness persistence. The complex has a pure sweetness and no off-flavor, and can be applied to foods such as jelly, chewing gum, and chocolate, achieving the effect of reducing sugar without reducing sweetness, showing promising application prospects.

The invention discloses berry tea and lemon milk tea and a preparation method thereof, and belongs to the technical field of food, the preparation method comprises the following steps: S1, taking 10 parts by mass of old-leaf berry tea, adding 800-1200 parts by mass of boiling water, soaking for 5-15 minutes, filtering, adding 150-250 parts by mass of ice cubes, and quenching to obtain tea soup; s2, adding 50-70 parts by mass of fresh milk, 15-25 parts by mass of caffeine milk, 8-12 parts by mass of sucrose syrup and 200-300 parts by mass of tea soup into a milk shake cup, adding ice cubes until the volume of the milk shake cup is 75-85%, adding 0.5-1.5 parts by mass of perfume lemon peel, and stirring for 5-10 seconds in a milk shake machine to obtain mixed milk tea; and S3, adding 3-6 ice cubes into the product outlet cup, and pouring the mixed milk tea into the product outlet cup. According to the method, active ingredients of the raspberry tea are locked through cooperation of boiling water extraction and shock cooling, stable micelles are formed through mechanical emulsification of milk fat, syrup and lemon peel, and a temperature control process is adopted, so that the ice-cool, cool and smooth taste and flavor level coordination of the milk tea is realized.

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.