4092 results about "Sugar" patented technology

The invention relates to a manufacturing method for delicious pork slices. To overcome the influence of too much intake of pork products on a human body, the manufacturing method for the delicious pork slices is provided. The manufacturing method comprises the steps of cutting the pork into the pork slices with the thickness of 2-4 mm; immersing the pork slices in an immersion liquid for 10-30 minutes; heating the immersion liquid with the pork slices and cooking for 0.5-1 h; fishing the pork slices out; draining the liquid; packaging and sterilizing. The manufacturing method is characterized in that, based on 100 parts by weight of the pork slices, the immersion liquid comprises, by weight, 1-5 parts of red yeast, 1-10 parts of rice wine, 20-30 parts of soy sauce, 1-5 parts of dried ginger, 10-20 parts of white sugar, 1-5 parts of spices, 1-5 parts of sodium bicarbonate, 15-30 parts of seaweed and 50-60 parts of water. The pork slices processed by the method can effectively prevent damp and hot proliferation in a stomach after being taken, and gives health to a human body while guaranteeing nutrition of the human body.

The invention discloses a multi-mode fruit sugar degree nondestructive testing method, device and system and a medium, and the method comprises the steps: preprocessing an input fruit near infrared spectrum image and a fruit visible light image to obtain a one-dimensional near infrared spectrum input image tensor and a two-dimensional visible light input image tensor; a pre-trained multi-modal deep learning fusion model is utilized to obtain the predicted fruit sugar degree, and the multi-modal deep learning fusion model is pre-trained to establish an input near infrared spectrum input image tensor and a visible light input image tensor. The method comprises a spectral feature extraction network, an image feature extraction network, a multi-modal feature fusion network and a regression prediction network. The objective of the invention is to solve the problem of limited prediction precision caused by the fact that single spectral information is susceptible to noise, illumination conditions, peel thickness, water content and other factors, and improve the accuracy of fruit sugar degree nondestructive testing.

The invention discloses a ruminant feed capable of replacing soybean meal as well as a preparation method and application of the ruminant feed. The ruminant animal feed is prepared from the following raw material matrixes in parts by weight through compound probiotic fermentation: 45-55 parts of corn sugar residues, 15-25 parts of corn steep liquor, 10-20 parts of corn germ meal, 3-8 parts of extruded soybeans, 3-8 parts of corn protein powder, 2-4 parts of urea and 0.5-1.5 parts of lysine. The compound probiotics are prepared from saccharomyces cerevisiae, lactobacillus plantarum and bacillus subtilis. The invention further discloses a preparation method of the ruminant feed and application of the ruminant feed in completely replacing soybean meal in daily ration of ruminants. The ruminant feed disclosed by the invention can completely replace soybean meal in daily ration of ruminants, and even if the ruminants are in a fattening period, the soybean meal does not need to be additionally added to maintain protein supply, so that the feed cost is effectively reduced, and multiple targets of saving cost, improving efficiency and protecting environment are achieved.

The invention discloses a production method of distiller's grain fermentation liquid fertilizer specially applied to roxburgh rose. The distiller's grain fermentation liquid fertilizer is prepared bythe step of evenly mixing 50 to 80 parts of distiller's grain fermentation extracting solution, 0.5 to 1 part of microelement, 5 to 10 parts of seaweed meal, 5 to 10 parts of natural active organism,2 to 5 parts of potassium bicarbonate, 2 to 5 parts of natural active organism and 2 to 5 parts of natural surface active agent. A preparation method of the distiller's grain fermentation extracting solution comprises the steps: evenly stirring 50 to 80 parts of distiller's grain, 50 to 150 parts of rice washing water, 1 to 2 parts of EM microflora fermentation liquid and 0.5 to 1 part of sugar, performing composting fermentation at the room temperature to obtain a distiller's grain fermentation material, stirring and extracting through a sodium carbonate water solution, filtering and performing evaporation and condensation on obtained filtrate until the density is 1.1 to 1.2 to obtain distiller's grain fermentation extracting solution. The distiller's grain fermentation liquid fertilizerdisclosed by the invention has a good use effect, meanwhile can effectively prevent pest and disease damage to the roxburgh rose and is high-efficiency environment-friendly liquid fertilizer.

The invention discloses an N-sugar chain marker combination for predicting the curative effect state of IgA and IgG type MM and a prediction scoring system and application of the N-sugar chain marker combination. The N-sugar chain marker combination is composed of the following 11 N-sugar chains: NGA2, NGA2F, NG1A2F-1, NG1A2F-2, NA2, NA2F, NA2FB, NA3, NA3Fb, NA4 and NA4Fb. The method has the advantages that (1) the relevance between the N-carbohydrate chain and the curative effect in the blood of the IgA and IgG type MM patients in different curative effect states is found for the first time, and the N-carbohydrate chain can be used as an index for predicting the curative effect states of the IgA and IgG type MM patients for the first time; and (2) the N-carbohydrate chain curative effect prediction scoring system provided by the invention is used for predicting the curative effect states of IgA and IgG type MM patients, and a new technical means is provided for predicting the curative effects of the IgA and IgG type MM patients.

The invention provides an intelligent candy casting molding and demolding system, and relates to candy production equipment, the system comprises a casting station, a cooling curing station, a demolding station, an outer support, a mold bearing and conveying structure, a control module and a plurality of mold structures; the mold structures are evenly distributed on the mold bearing and conveying structure and driven by the mold bearing and conveying structure to sequentially pass through all stations, each mold structure comprises a mold body and a bearing sliding base structure, and the mold body is provided with a forming cavity and a jacking gas injection assembly. When the bearing sliding seat structure moves to a pouring station, triggering induction and feeding back to the control module, and the control module synchronously controls the mold bearing conveying structure to start and stop, pouring of the pouring module and operation of the air blowing and cold curing equipment; and the demolding action unit is in contact with the jacking gas injection assembly to inject demolding gas flow and cause vibration, so that the sugar body is automatically demolded. The full-process automatic and intelligent control of pouring, cooling solidification and demolding is achieved, and the production efficiency and the product consistency are improved.

The application discloses a kind of traditional Chinese medicine rose flower fermentation method and fermentation composition, it is related to fermentation technical field.The traditional Chinese medicine rose flower fermentation method includes: traditional Chinese medicine rose flower is crushed, mixed with water, and after sterilization, fermentation base material is obtained, yeast peptone solution is added, as blank fermentation pre-liquid;Activated rhamnolipid lactose casein bacillus liquid is inoculated in blank fermentation pre-liquid, and fermentation is carried out.The traditional Chinese medicine rose flower fermentation method provided by the application uses traditional Chinese medicine rose flower as raw material, and utilizes activated rhamnolipid lactose casein bacillus liquid to ferment, without adding exogenous sugar in the fermentation process, but before fermentation, yeast peptone is added first, the addition of yeast peptone can supplement nitrogen source for the fermentation process of subsequent activated rhamnolipid lactose casein bacillus liquid, so that the nutrient content of fermented rose flower is more, and component conversion is more thorough.It is favorable to improve the DPPH free radical scavenging rate, total phenol content and antioxidant property of fermentation composition.

The invention relates to the field of fermentation processes, in particular to a method for preparing 1, 4-butanediol through multi-strain synergistic fermentation, which comprises the following steps: inoculating a first strain and a second strain into a culture medium containing glucose and / or xylose for synergistic fermentation, producing ornithine by the first strain by taking glucose and / or xylose as a substrate, and converting ornithine into 1, 4-butanediol by the second strain. The invention discloses 1, 4-butanediol. Glucose is converted into ornithine through the first strain, ornithine is converted into 1, 4-butanediol through the second strain, the first strain and the second strain are subjected to synergistic fermentation, preparation of 1, 4-butanediol through microbial synergistic fermentation is achieved, and higher metabolic capacity and higher production efficiency are achieved. The mixed sugar of xylose and glucose prepared from biomass raw materials is used as a substrate for fermentation, so that the method has the advantages that the raw materials are easy to obtain, renewable and low in cost, and the production cost can be reduced.

The invention provides a jelly foreign matter deep learning detection method based on multi-mode intelligent sensing data driving, and the method comprises the steps: obtaining an original image of jelly, and generating a cross-view light field matrix through a polarized light compensation algorithm and synchronous triggering time sequence control; a cross-view light field matrix is obtained, the attenuation path of each light ray is reversely tracked in the jelly volume direction, and the foreign matter shielding probability is calculated in combination with a sugar degree-absorbance curve in a material library; foreign matter existence probability thermodynamic diagrams are generated in the three physical levels respectively, and a three-dimensional centroid probability field is obtained; and dynamically compressing a three-dimensional centroid probability field analysis time window according to the passing speed of the current production line jelly, comparing misjudgment cases of the same kind of jelly in a historical library, and adjusting a judgment threshold value of a corresponding space level to obtain a real-time judgment instruction set with production line parameter adaptability. Through deep cooperation of multi-mode light field perception and cross-level probability modeling, the technical breakthrough of full-dimensional foreign matter detection of jelly products is realized.

A method for the manufacture of an oat peptide isolate, the oat peptide isolate comprising at least 80% w / w peptides, and less than 0.1% w / w total soluble fibre. The method comprises combining an oat protein concentrate having a protein concentration of at least 40% w / w with an enzyme capable of facilitating carbohydrate hydrolysis, removing the sugar fraction, and combining with an enzyme capable of peptide formation.

The invention relates to the technical field of microbial fermentation, in particular to a Jianliermondii YT-60 strain and application of the Jianliermondii YT-60 strain in lemon wine, the Jianliermondii YT-60 strain is preserved in Guangdong Microbial Culture Collection Center on April 3, 2025, the preservation number is GDMCC No: 66091, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou City, Guangdong Province, and the preservation number is CGMCC No: 66091. The preservation address of Guangdong Institute of Microbiology is 510070. The invention provides a novel fruit wine fermentation strain, the strain has better tolerance to pH, sugar degree, ethanol and SO2, and the total ester yield is as high as 2.60 g / L. The lemon wine fermented by combining the strain provided by the invention with saccharomyces cerevisiae has more unique flavor than the lemon wine fermented by single saccharomyces cerevisiae.

The invention discloses a method for reducing the content of aged starch and soluble miscellaneous sugar in alpha-cyclodextrin, and belongs to the technical field of alpha-cyclodextrin synthesis, the method comprises the following steps: liquefaction, conversion, primary filtration, inclusion, secondary filtration, complexing agent removal and post-treatment; the conversion comprises the following steps: adding alpha-CGTase and isoamylase into the starch liquefied liquid at 38-42 DEG C, adjusting the pH value to 5.30-5.70, and carrying out conversion to obtain a conversion liquid; the primary filtration comprises the following steps: carrying out enzyme deactivation treatment on the conversion liquid, filtering, washing a filter cake with water, and combining the washing liquid with the filtrate to obtain primary filtrate; and the secondary filtration comprises the following steps: filtering the material liquid containing the complex, taking a filter cake, and washing the filter cake with water to obtain the inclusion compound. The preparation method of the alpha-cyclodextrin is improved, so that the alpha-cyclodextrin with high yield and high stability is obtained, and the industrial controllability is realized.

The invention discloses a process for producing oligosaccharide from lignocellulose and performing acid circulation, which comprises the following steps of: (1) performing swelling reaction on the lignocellulose by using more than 70wt% of inorganic acid solution to obtain high-acid biomass candy pomace; (2) extracting the high-acid biomass candy pomace with an organic solvent to obtain low-acid biomass candy pomace and an acid-containing organic phase; (3) removing insoluble substances of the low-acid biomass candy pomace to obtain an oligosaccharide solution; and (4) adding water into the acid-containing liquid obtained in the step (2) for reverse extraction, standing and layering to obtain an acid solution and an organic phase. According to the method, the acid in the high-acid and solid biomass candy pomace is effectively recycled, the process is efficient and mild, energy does not need to be additionally provided, and all used reagents can be recycled and reused.

The invention provides preserved fruit preparation integrated equipment and a low-sugar auricularia polytricha preserved fruit processing method. The preserved fruit preparation integrated equipment comprises a closed vacuum sugar permeation tank and a preserved fruit loading basket which is horizontally suspended in the vacuum sugar permeation tank; a detachable sealing cover is arranged above the vacuum sugar permeation tank; the sealing cover is provided with an air outlet pipe and an air inlet pipe which are communicated with the interior of the vacuum sugar permeation tank and can be closed; a sugar inlet pipe and a sugar outlet pipe which are horizontally arranged are also arranged at the lower part of the side wall of the vacuum sugar permeation tank; the preserved fruit preparation integrated equipment realizes effective integration of vacuum sugar permeation, gradient drying and surface treatment processes, is energy-saving and efficient, and avoids the problem of preserved fruit exposure pollution existing in multi-process treatment; the method is applied to the preparation of the preserved auricularia polytricha, and under the cooperation of a low-sugar formula design, the prepared preserved auricularia polytricha is good in appearance, taste and texture and also has a relatively long shelf life, relatively high economic value and a wide market prospect.

The invention discloses enterobacter hormaechei XW-01 and a microbial preparation thereof, the strain (preservation number is CCTCC NO: M 20242595) can efficiently degrade protein, total sugar and nicotine in tobacco leaves, sensory indexes such as aroma and aroma quantity are remarkably improved, and protease activity is remarkably improved when the enterobacter hormaechei XW-01 and wheat bran act synergistically. The microbial preparation is obtained through the processes of strain activation, fermentation culture and microbial agent preparation, and when the microbial preparation is applied to tobacco leaf treatment, through the steps of water content adjustment, preparation spraying, sealed fermentation, low-temperature drying and the like, the technical breakthrough that the protein content is reduced, the tar release amount is reduced, and the comprehensive quality grade is improved is achieved. Compared with a traditional method, the technology has the advantages that the treatment period is shortened, the cost is greatly reduced, the COD value of wastewater is greatly reduced, the cigarette quality and the production environmental protection property are remarkably improved, and the method has a wide industrial application prospect.

The present invention belongs to the technical field of biomass resource utilization and microbial fertilizers, and specifically relates to a fertilizer based on oil-tea camellia cattail, a preparation method and its application. The fertilizer described in the present invention is prepared by a collaborative fermentation process of Aspergillus niger, Phanerochaete chrysosporium and Bacillus subtilis. The obtained fermentation product is separated into solid and liquid to obtain a solid, the solid being a solid fertilizer, and the liquid being a foliar fertilizer after post-treatment. Both can be used for the cultivation of crops such as tangerines and oil-tea camellias. Based on the microbial collaborative fermentation process, the content of anti-nutritional factors tannin and tea saponin in the obtained solid fertilizer is significantly reduced, which is less than 1.8 g / kg and 0.1% respectively on a dry basis, while maintaining a seed germination index higher than 95%. According to a planting comparative test, the average yield per mu of oil-tea camellias using the solid fertilizer and liquid fertilizer obtained in this application increased by 12%. The average yield per mu of tangerines increased by about 11%, and the sugar, vitamin C, and trace element contents in tangerines were higher than those using traditional fertilizers.

The invention relates to the technical field of AI vision, in particular to a sesame seed candy forming defect real-time detection method and device based on AI vision. The method comprises the following steps: respectively collecting multimode images of qualified sesame seed candies, generating a qualified characteristic fingerprint set, and calculating sugar body light transmission uniformity and sesame adhesion density as a domain parameter set; constructing a probability distribution model, and setting an anomaly judgment threshold value and a domain parameter early warning threshold value; collecting a multi-mode image of the to-be-detected sesame seed candy in real time, extracting a to-be-detected feature fingerprint, and calculating the light-transmitting uniformity of a to-be-detected candy body and the sesame adhesion density; calculating a comprehensive abnormal score, and judging a defect; and capturing a low-confidence sample based on the comprehensive anomaly score, obtaining an artificial correction feedback sample, and updating a probability distribution model, an anomaly judgment threshold value and a domain parameter early warning threshold value by utilizing the feedback sample through online incremental learning. According to the invention, the detection cost of a high-yield production line can be reduced, and the model deployment period is shortened.

The invention relates to the technical field of microorganisms, in particular to bifidobacterium bifidum BGLP1 capable of regulating sugar digestion and producing GLP-1 at high yield and application of the bifidobacterium bifidum BGLP1. The preservation number of the bifidobacterium bifidum BGLP1 is CGMCC (China General Microbiological Culture Collection Center) No.35718, and the bifidobacterium bifidum BGLP1 can be used for preparing the feed additive. The strain has the capability of inhibiting alpha-glucosidase and alpha-amylase; sTC-1 cells are stimulated to secrete GLP-1, and the blood glucose reducing pathway capacity of the intestinal tract is activated; the activity of pancreatic lipase is obviously inhibited, and the dietary fat absorption capability can be effectively reduced; redundant cane sugar is converted into exopolysaccharide, so that the probiotic function capability is improved; the capability of converting white fat into brown fat is promoted; macrophages are activated, and the body immune function is improved. In addition, the bifidobacterium bifidum BGLP1 also has relatively strong intestinal colonization ability, has good tolerance in artificial gastric juice and artificial intestinal juice, and can smoothly reach the intestinal tract of a human body.

The invention provides a tree species screening method for high-altitude drought afforestation, an afforestation method and application, and belongs to the technical field of forest tree breeding and cultivation. According to the screening method, five physiological and biochemical indexes of soluble protein, malondialdehyde, proline, peroxidase and soluble sugar in the tree species are measured through a gradient drought stress experiment, and comprehensive scoring is performed by adopting a membership function, so that the drought-resistant tree species are scientifically screened. The tree species such as sophora moorcroftiana, rosa serrulata and amorpha fruticosa screened by the method are applied to afforestation in the high-altitude arid region, and the afforestation survival rate and preservation rate can be remarkably increased. The invention provides a reliable technical scheme for solving the long-term problem that the selection of tree species in the difficult site field lacks scientific basis.

The utility model discloses an empty bag removing device capable of preventing accumulation of sugar grains, and relates to the field of sugar grain production equipment. The device comprises a mounting frame, a vibration hopper is mounted above the mounting frame, an empty bag box is mounted above the vibration hopper, a material receiving part is mounted on one side of the mounting frame, a material conveying hopper is mounted at a discharging port of the vibration hopper, a discharging port of the material conveying hopper is located above the material receiving part, and a material conveying belt is mounted on the material conveying hopper. A removing assembly and a flattening assembly are installed outside the empty bag box. According to the utility model, the vibrating motor is started to drive the vibrating hopper to vibrate on the mounting frame, so that sugar grains stacked on the conveying belt in the vibrating hopper can be vibrated to be dispersed during conveying, and the vibrated and dispersed sugar grains can be flattened when passing through the flattening block at the bottom of the flattening plate; the situation that empty bags are accumulated below solid bags when the sugar particles are conveyed on the conveying belt is reduced, and the sugar particles of the empty bags are sucked into the feeding pipe through the draught fan and conveyed into the empty bag box through the discharging pipe to be collected.

The invention provides a percolation device and a preparation method of a phyllanthus emblica extract. The percolation device comprises a percolation tank, a pressing device and a plurality of separation structures, the preparation method of the emblic leafflower fruit extract comprises the following steps: firstly, coarsely crushing and soaking an emblic leafflower fruit medicinal material, then percolating the emblic leafflower fruit medicinal material in a percolating device, and collecting percolate; the preparation method comprises the following steps: extracting a percolate, adsorbing the percolate through macroporous resin, eluting with water and ethanol in sequence, combining an obtained lower column liquid and a water washing liquid, separating through a ceramic membrane and an ultrafiltration membrane in sequence to obtain a micromolecular functional sugar part, decolorizing with activated carbon, eluting with an ethanol solution, concentrating and drying to obtain a polyphenol part, and proportioning to obtain a target product. According to the technical scheme provided by the invention, active micromolecular functional sugar and polyphenol components in the phyllanthus emblica can be extracted and enriched at one time. The extract is light in color and good in solubility, so that the problems of single extracted component and inconvenience in application due to poor color and solubility in the traditional process are effectively solved.

The invention discloses a double-bacterium fermented low-beany-flavor functional soybean milk formula and a preparation method thereof. According to the formula, the adding amount of cane sugar is 4.2% of the mass of a mixed solution. The inoculation amount of the compound lactic acid bacteria is 2.8% of the mass of the fermentation substrate. Wherein the compound lactic acid bacteria comprise lactobacillus plantarum JM065 and lactobacillus gasseri JM1, and the ratio of the lactobacillus plantarum JM065 to the lactobacillus gasseri JM1 is 1: 2 according to the mass ratio of the lactobacillus plantarum JM065 to the lactobacillus gasseri JM1. The preparation method comprises the following steps: selecting, blanching, soaking, grinding, homogenizing, sterilizing, cooling, fermenting and after-ripening. The fermentation temperature is 42 DEG C, and the fermentation time is 8 hours. The soybean milk prepared by fermenting the lactobacillus plantarum JM065 and the lactobacillus gasseri JM1 has the characteristics of oxidation resistance, mellow taste, smooth mouthfeel and pure, fragrant and long aftertaste.

The invention discloses a method for multispectral nondestructive detection of fruit and vegetable sugar degree, acidity and maturity, and relates to the technical field of fruit and vegetable detection, historical sample data is collected, candidate wave band combination is established, according to an analysis result, collection configuration is set, real-time collection data is formed, dark current deduction, gain unification, polarization mirror inhibition and visual angle normalization are executed, and the fruit and vegetable sugar degree, acidity and maturity are detected. According to the method, the sugar degree, acidity and maturity of fruits and vegetables can be efficiently and nondestructively detected, the sample error and sampling time in traditional detection are reduced, the data quality is improved, accurate fruit surface information extraction is ensured, and the accuracy of fruit surface detection is improved. The accuracy of sugar degree, acidity and maturity prediction is remarkably improved through multi-dimensional feature extraction and multi-task modeling, the method is more stable especially in a complex environment, in addition, efficient decision support is provided for agricultural production, an accurate harvesting time window and a sorting strategy are generated, resource waste is reduced, and the production efficiency is improved.

The invention belongs to the technical field of food processing, and particularly relates to fermented beef jerky and a preparation method thereof. The preparation method of the beef jerky comprises the following steps: (1) removing fascia and fat from fresh cattle hind leg meat, washing with clear water, and cutting into meat slices; (2) adding table salt, glucose, white granulated sugar and sodium nitrite into the sliced meat, uniformly mixing, adding a fermentation inoculant which comprises staphylococcus calcaratus, pediococcus acidilactici, bifidobacterium bifidum and Witzia ciliaris, and fermenting; and (3) after fermentation, drying and cooling to obtain the fermented beef jerky. Specific strains are selected to form a fermentation inoculant for fermentation, and the prepared fermented beef jerky is high in free amino acid and soluble peptide content, low in nitrite residual quantity, uniform red brown in color and slightly bright in surface, and belongs to high-quality beef jerky.

The invention discloses a method for producing feed by using corn sugar residues, and belongs to the technical field of fermentation. The method comprises the following steps: pretreating, proportioning, adding an antibacterial agent, fermenting, drying and crushing, coating, cooling and the like, mixing corn sugar residues, corn germ meal and threonine mother liquor according to a specific ratio, adding zinc oxide and a chitosan antibacterial agent, and inoculating Saccharomyces cerevisiae ATCC 9763 for fermenting. And performing multi-stage drying and crushing on the fermentation product, spraying a coating emulsion prepared from a defatted soybean meal extract, curcumin, vitamin E, lecithin and sophorolipid, and performing air cooling to prepare the feed. According to the method, by-products are fully utilized, the crude protein content of the feed is 32-34.5%, the diameter of an inhibition zone is 18.1-20.2 mm, the moisture absorption rate is 2.7-3.4%, the palatability score is 8.0-8.6, and the fermentation yield is 92-94%. The innovation point lies in specific strain fermentation and functional coating, and is suitable for industrial production.

The invention provides a method for separating and purifying galactose and glucose by using a simulated moving bed chromatography system, and relates to the technical field of saccharide separation and purification. According to the method, the simulated moving bed chromatography system is used for separating and purifying the galactose, operation can be carried out under the set temperature condition, the separation and purification efficiency of the galactose is remarkably improved, continuous large-scale efficient separation and purification of the galactose can be achieved, the separation and purification effect is good, the yield is high, and the product quality is good. According to the method, pure water is used as an eluent, and analyzed and purified compounds are free of damage, low in toxicity, rich in source and low in cost.

The processing method comprises the following steps: S1, pretreatment of raw materials: selecting dried square bamboo shoots, soaking until the water content is 60-65%, cleaning, chopping, adding purified water, pulping to obtain bamboo shoot homogenate, adding white granulated sugar into the bamboo shoot homogenate, carrying out water bath sterilization at 95-105 DEG C for 18-22 minutes, and cooling to 30-38 DEG C, wherein the addition amount of the white granulated sugar is 8-12% of the mass of the homogenate; adding 0.2-0.4% of fruit and vegetable enzyme zymophyte, fermenting for 68-76 hours at the temperature of 32-38 DEG C and the humidity of 60-65%, continuously stirring during fermentation, and filtering to obtain bamboo shoot enzyme; selecting rosa roxburghii tratt enzyme, and filtering with 80-100-mesh filter cloth for later use; s2, blending the compound beverage: taking 30-40 mL of bamboo shoot enzyme and 6-10 mL of roxburgh rose enzyme by taking 100 mL as a unit, adding 0.03-0.07 g of citric acid, and supplementing purified water to 100 mL; and S3, sterilization and clarification: carrying out water bath sterilization at 80-90 DEG C for 12-18 min, cooling, and filtering to obtain the rosa roxburghii tratt and bamboo shoot enzyme compound beverage.

The present invention discloses a zero-fat zero-sucrose whipping cream, which comprises, by mass percentage, 3-5% compound protein powder, 20-30% maltodextrin, 1-3% compound stabilizer, 1-3% dietary fiber powder, 0-0.3% acidity regulator, and water added to 100%. The above raw materials are fully mixed to obtain a mixed powder; water is slowly added to the powder and stirred until completely mixed; a blender is used to whip for 6-8 minutes until soft peaks and a semi-solid state appear to obtain zero-fat zero-sucrose whipping cream. The zero-fat zero-sucrose whipping cream of the present invention has the characteristics of low calories and zero fat, and solves the problem of product quality degradation caused by reducing fat and sugar content in the prior art. The product is beneficial to human health, is easy to operate, has low production cost, and has high production efficiency. It also has a short whipping time, good whipping rate and stability, excellent decorating ability, and satisfactory taste and flavor.

Provided is method for producing a glycoside in which a phenolic compound is bonded to an anomeric position of a sugar, the method including: a step (1) of reacting a peracetylated sugar with the phenolic compound in the presence of an acid catalyst; and a step (2) of directly adding a deacetylating agent and a deacetylating solvent selected from the group consisting of water and an alcohol to a reaction mixture obtained in the step (1) to perform a deacetylation reaction.

The invention discloses a method for determining the content of monosaccharide in seaweed, and belongs to the technical field of biological detection. According to the method, an ion chromatography sugar separation system is adopted, a pulse ampere detector is combined, CarboPac PA20 is used as a sugar analysis column, and the eight monosaccharide components in the seaweed can be detected under the limited extraction and purification method. The method is low in detection limit, good in stability and suitable for measuring the content of free monosaccharide and polysaccharide hydrolyzed monosaccharide in common algae (such as brown algae, green algae and red algae).