125 results about "Sugar free" patented technology

The invention relates to the technical field of functional food preparation, in particular to an instant sugar-free vitamin mineral composition and a preparation method thereof. The composition comprises vitamin microcapsule powder, vitamin mineral particles, maltodextrin and a food additive. The composition is prepared by a three-step method comprising the following steps: firstly, preparing fat-soluble vitamin, natural colloid, protein and the like into microcapsules; carrying out superfine grinding on water-soluble vitamins and mineral substances, granulating with maltodextrin and the like, and controlling the particle size of particles; and finally, mixing the components in proportion. Sugar-free wall materials such as natural vegetable gum, protein and fibers are adopted, traditional saccharides are not used, and the sugar-free wall materials have good instant solubility, dispersity and stability, can effectively cover bitter taste and metal taste of vitamins and mineral substances, are suitable for different people, especially people needing sugar control, and achieve comprehensive, stable and easy-to-absorb nutritional supplement.

The present invention discloses a hemodialysis fluid balance control method, device, electronic device, and medium, relating to the technical field of intelligent regulation. The hemodialysis fluid balance control method includes: in response to a patient experiencing a hypotensive event, determining whether the hypotensive event is caused by a hypoglycemic event; if the hypotensive event is caused by a hypoglycemic event, switching the patient's dialysate from a sugar-free dialysate to a sugar-containing dialysate; monitoring the patient's real-time blood glucose concentration; and controlling the dialysate flow rate during the patient's dialysis based on the real-time blood glucose concentration. The embodiments of the present application achieve the goal of reducing interference with hemodialysis while ensuring compensation for hypoglycemia.

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

The invention relates to a sugar-free lung-moistening composition for treating diabetes mellitus yin deficiency and dry cough as well as application and a preparation method of the sugar-free lung-moistening composition, aiming at solving the problem that the existing cough-relieving traditional Chinese medicine products are generally not suitable for diabetics to use, and the sugar-free lung-moistening traditional Chinese medicine composition for treating diabetes mellitus yin deficiency and dry cough is prepared from the following raw materials in parts by weight. Comprising 30-40 parts of pears, 15-20 parts of radix polygonati officinalis, 10-15 parts of radix adenophorae, 10-15 parts of radix ophiopogonis, 5-10 parts of Chinese yam, 5-8 parts of fructus momordicae and 3-5 parts of fructus lycii. The sugar-free lung-moistening composition for diabetic yin deficiency and dry cough breaks through the limitation of single effect of a traditional medicine and food homology formula, and has the effects of relieving cough, eliminating phlegm, moistening lung, nourishing yin and assisting in reducing blood sugar.

This invention belongs to the technical field of pectin and discloses a high-gelling-strength low-ester pectin, its preparation, and its application in gels. The preparation method of the high-gelling-strength low-ester pectin is as follows: 1) Citrus peel residue is mixed with water, the pH is adjusted to 1.5–2, extracted at 65–75°C, centrifuged, and the supernatant is subjected to alcohol precipitation and washing, filtered, dried, and pulverized to obtain primary pectin; 2) The primary pectin is reconstituted, the pH is adjusted to 0.5–1.1, reacted at 40–60°C, subjected to alcohol precipitation and washing, dried, and pulverized to obtain low-ester pectin. The method of this invention is simple, easy to operate, cost-effective, and suitable for industrial production. The prepared low-ester pectin retains a relatively complete original pectin structure, with an esterification degree of 25%–35% and a gelling-strength of 120–150, significantly superior to low-ester pectin prepared by alkaline and enzymatic methods. The low-ester pectin of this invention is used to prepare gels, and the resulting sugar-free gels and sugar alcohol gels have high hardness and water-holding capacity.

To provide a method for producing a sugar-free carbonated beverage containing citrus juice, free of high-intensity sweeteners, with reduced after-effects from carbonation. [Solution] In the production of a sugar-free carbonated beverage containing citrus juice and no high-sweetness sweeteners, in which citrus juice is blended so that the proportion of citrus juice is 0.3 to 6.0%, an additive, amino acids or their salts, are added so that the free amino acid content in the final beverage is 50 ppm or more.

The application belongs to the technical field of food processing, and particularly relates to a preparation method of a portable freeze-dried Chinese wolfberry polysaccharide solid beverage, which comprises the following steps: taking Qaidam Chinese wolfberry pomace as raw material, after pretreatment, using cellulase-assisted ultrasonic extraction and vacuum low-temperature concentration to obtain a Chinese wolfberry polysaccharide solution; then mixing the Chinese wolfberry polysaccharide solution with a probiotic auxiliary material mixture uniformly in a sterile manner, pre-freezing, freeze-drying and then dispensing to obtain a finished product. The application adopts an 'enzymatic cold extraction and vacuum low-temperature concentration' process, greatly improves the extraction rate and activity of Chinese wolfberry polysaccharide, shortens the freeze-drying time, and the prepared solid powder is portable and easy to store, convenient to brew, suitable for multiple scenes, through the compounding of probiotics and zinc gluconate and the sugar-free formula, it is suitable for sugar control groups. The application makes full use of the resource advantages of Qaidam Chinese wolfberry, solves the problems of existing product homogenization, poor portability, raw material waste and the like, and the product has both functionality and convenience.

1. Name of the designed product: medicine packing box (0.6g sugar-free calcium acetate granule). 2. Use of the designed product: used for packing sugar-free calcium acetate granule. 3. Design points of the designed product: in the pattern. 4. Picture or photo best indicating the design points: front view.

The invention belongs to the technical field of food coloring, and particularly relates to a compound sweetening agent capable of coloring at low temperature for food as well as a preparation method and application of the compound sweetening agent. The D-psicose and tagatose chewable tablets are prepared from the following raw materials in parts by mass: 15 to 20 parts of D-psicose, 1 to 5 parts of tagatose, 2 to 8 parts of D-xylose, 20 to 25 parts of xylitol, 30 to 35 parts of solid maltitol, 30 to 35 parts of liquid maltitol, 10 to 14 parts of polydextrose and 0.5 to 1.5 parts of stevioside. The sweetening agent with a coloring function is perfectly combined with other sugar-free sweetening agents, so that function synergy is realized, food can quickly generate good color and luster in a low-temperature state, and the nutrition of the food is prevented from being lost.

A sugar-free gelling composition comprising at least 90wt.% water and a gelling composition comprising 1:4 to 1.4:1 of components A and B. Component A comprises at least two firm or rigid gel-forming

The utility model relates to the technical field of dendrobium production discloses a kind of special-purpose sugar-free substrate direct seeding breeding device of dendrobium, including frame assembly, it is characterized by: the front side top of frame assembly is fixedly installed with transmission component, and the bottom of frame assembly is fixedly installed with soil turning and covering component, transmission component side is associatedly installed with moving component, and the same side of transmission component is also associatedly installed with seeding component, the moving component is limit installation in the bottom of frame assembly, and the seeding component is fixedly installed in the rear side top of frame assembly. The utility model is installed with seeding component on device, can make when using this device, the effect that seed is sequentially seeded by the seeding component set, avoid the condition that traditional machine is uniformly seeded in large quantity, cause plant to be nourished between a soil, further cause the waste of resources.

The application provides a desugarization and degreasing device and processing method for sugar-free cotton processing, relates to the technical field of sugar-free cotton processing, and comprises an auxiliary oil discharge mechanism, a temperature uniformization mechanism and a protection control mechanism. The auxiliary oil discharge mechanism is installed at the top of a cotton scouring mechanism. The temperature uniformization mechanism is provided with five groups, and the five groups of temperature uniformization mechanisms are installed outside the cotton scouring mechanism. The protection control mechanism is installed on the five groups of temperature uniformization mechanisms, is used for avoiding the staff from approaching the cotton scouring mechanism, and is also used for controlling the cotton scouring mechanism and the auxiliary oil discharge mechanism. The application has a pressing effect on the cotton in the cotton scouring pot, so that the sodium hydroxide solution is always higher than the cotton, and the scouring effect of the cotton is ensured. The application solves the problem that the cotton to be scoured cannot be pressed automatically, so that part of the cotton cannot be soaked in the sodium hydroxide solution, and the scouring effect of the cotton is affected.

The invention relates to a sugar-free mooncake making method and a sugar-free mooncake making process, which are characterized in that sugar-free mooncakes suitable for people who need to control sugar intake and diabetics to eat are taken as an entry point, a series of innovative reforms are completed in the process and formula according to the requirements of products, and healthy and delicious sugar-free mooncakes are produced. The sugar-free moon cake comprises the following raw materials: flour, vegetable oil, maltitol, water, sugar-free stuffing and a proper amount of food additives. The sugar alcohol replaces traditional cane sugar, the stuffing is subjected to special treatment to reach the sugar-free standard, and it is ensured that all the raw materials meet the food safety standard and are kept fresh. The whole mooncake has sweetness but does not cause obvious increase of blood sugar level, and meanwhile, the sweet taste and texture of traditional mooncakes can be kept. According to the sugar-free moon cake, the formula scheme of the wrapper material ratio is strict and scientific, the production process is unique, the whole process can be digitally controlled, the consistency of products is guaranteed, and the production efficiency is improved.

The present disclosure relates to an extracted cocoa material that has less bitter flavor and a sweeter flavor compared to an equivalent non-extracted cocoa material. The present disclosure also relates to a use of the extracted cocoa material to prepare a sugar-reduced or sugar-free food or beverage product. A method of preparing an extracted cocoa material is also described herein.

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 relates to a preparation method of sugar-free hawthorn and poria cocos granules. The sugar-free hawthorn and poria cocos granules comprise the following raw materials: poria cocos, scorched hawthorn and coix seeds. The sugar-free auxiliary material is one or two or more of mannitol, erythritol and maltitol. The sugar-free hawthorn and poria cocos granules meet the requirements of patients with diabetes mellitus, obesity, hyperlipidemia, coronary heart disease and the like on forbidding to eat sugar, and the clinical application range is widened.

This invention discloses a compound health-promoting cocoa composition with antagonistic function against edible side effects and its preparation method, belonging to the field of functional food processing. The composition uses 62%–68% sugar-free alkalized high-purity cocoa powder as a base, compounded with dried tangerine peel, Buddha's hand, Poria cocos, roasted malt, jujube seed, lily bulb, mulberry powder, corn silk, chicken gizzard lining, mulberry leaf, kudzu root, chrysanthemum, freeze-dried papaya powder, freeze-dried lemon powder, blueberry powder, cranberry powder, and inulin, forming a full-target antagonistic system. Through component synergy, it comprehensively counteracts five major edible discomforts associated with cocoa: greasy feeling in the stomach and intestines, nervous excitement, oxalic acid accumulation, dryness and heat, and fluctuations in sugar and lipids, while preserving the nutritional activity of cocoa. This invention can be prepared in two forms: powdered solid beverage and chocolate block. It employs a protected ratio range, ensuring that minor adjustments to the ratio remain within the protected range. The entire preparation process is carried out at low temperatures, preserving the activity of the raw materials and making it suitable for industrial mass production. This invention protects the formula range, the two forms, and the preparation method.

1. Name of the designed product: packing bag (sugar-free vitamin C mint candy). 2. Use of the designed product: packing for candy. 3. Design points of the designed product: combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The claimed design contains color. 6. The designed product is a planar product, and the left view, right view, top view and bottom view are omitted.

The invention discloses a preparation method of sugar-free stranguria-treating and calculus-removing granules. The preparation method comprises the following steps: (1) preparing a desmodium styracifolium extract; (2) weighing dextrin or soluble starch and sodium cyclamate to prepare base powder; step (3), granulating; (2) adding the desmodium styracifolium extract prepared in the step (1) into a spray trolley matched with a spray drying granulator, adding base powder into the spray drying granulator, heating the base powder to a set temperature, and spraying the desmodium styracifolium extract into the spray drying granulator through the spray trolley; step (4), granulating; adding the granules into a rapid crushing and granulating machine for granulating, screening by using a two-stage screen, and selecting the granules between the two-stage screen for the next step; step (5): total mixing; and adding the whole granules into a three-dimensional mixing machine for total mixing. The traditional Chinese medicine composition is suitable for diabetics to take, meets the medication requirements of special crowds, simplifies the production process, and significantly reduces the process links.

The application discloses a bamboo shoot enzyme slurry based on bamboo shoot slurry zymolysis and a preparation method thereof, relates to the technical field of fermented food, and the preparation method comprises the following steps: 1) bamboo shoot pretreatment and residual heat zymolysis; 2) in-situ detoxification and fermentation; 3) filtration and seasoning treatment; and 4) sterile packaging and storage. The application integrates zymolysis, directional detoxification and segmented fermentation, synchronously adds detoxification enzymes and complex enzyme preparations, starts the reaction by using the residual heat of fixation, shortens the process flow by more than 40%, and significantly reduces energy consumption. Through the in-situ detoxification and fermentation mechanism, toxins such as tannin, oxalic acid and cyanogenic glycosides are synchronously degraded in the microbial metabolism process, and the safety and efficiency are simultaneously improved. The hierarchical filtration and flexible deployment technology can be used to accurately produce low-sugar and sugar-free products in the same production line, breaks through the single limitation of traditional process products, and realizes the unity of high efficiency, safety and market diversification demand.

The invention belongs to the field of vigor-nourishing beverage food, and relates to a sugar-free low-calorie spleen-tonifying dampness-clearing vigor-nourishing tea plant beverage which comprises the following components in percentage by weight: 9-11% of medicinal and edible Chinese herbal medicine extract, 0-0.025% of sucralose, 0.7-1.4% of xylooligosaccharide and the balance of RO (Reverse Osmosis) water. According to the invention, sucralose and xylooligosaccharide are used as sweetening agents and are matched with the Chinese herbal medicine extract to prepare the sugar-free low-calorie tea plant beverage capable of tonifying spleen, eliminating dampness and nourishing vitality. The Chinese herbal medicine extract of the product has the effects of tonifying spleen, nourishing stomach, inducing diuresis, clearing damp, tranquilizing mind by nourishing heart, promoting salivation, tonifying lung, tonifying kidney and arresting seminal emission and the like. The xylooligosaccharide in the product has the effects of improving constipation, relaxing bowel and the like, and the sugar-free low-calorie beverage is more suitable for special sugar-avoiding crowds to drink.

The invention belongs to the technical field of traditional Chinese medicine preparations, and provides sugar-free Shenqi eleven-ingredient granules and a preparation method thereof. The granules are prepared from eleven traditional Chinese medicine raw materials including ginseng, astragalus membranaceus, radix rehmanniae preparata, angelica sinensis, antler, fructus lycii, semen cuscutae, gastrodia elata, semen cassiae, rhizoma alismatis and asarum, stevioside serving as a flavoring agent and dextrin serving as a filling agent. The preparation method comprises the following steps: crushing ginseng, 1 / 4 parts by weight of astragalus membranaceus, angelica sinensis and asarum into fine powder; sawing the antler into small blocks, decocting, adding water into the small blocks and other medicines, decocting twice, and filtering; concentrating the filtrate under reduced pressure to obtain clear paste; drying the clear paste under reduced pressure to obtain extract powder; and mixing the extract powder, the medicinal material fine powder, stevioside and dextrin, granulating, and drying to obtain the traditional Chinese medicine composition. According to the invention, the sugar-free Shenqi eleven-ingredient granules are prepared by replacing cane sugar with stevioside and dextrin, so that the medication requirements of patients with sugar metabolism disorders are met, and the range of applicable people is widened; a reduced-pressure drying process is adopted to replace a traditional spray drying method, so that the loss of thermosensitive components such as gastrodin is effectively reduced, the energy consumption is reduced, and the product stability and the production efficiency are improved. The preparation method is simple and convenient in process, good in reproducibility and suitable for industrial large-scale production.

A preformulated pectin-based melt-to-make bulk gummy mix is disclosed that is storage stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing storage stable individual serving reduced sugar or sugar-free pectin-based gummies. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving reduced sugar or sugar-free pectin-based gummies are disclosed, as well as methods for making individual serving reduced sugar or sugar-free pectin-based gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulant for initiating pectin gelling are also described for the convenient manufacture of individual serving reduced sugar or sugar-free pectin-based gummies.

The utility model relates to a sugar-free smoothie preparation device, which comprises a preparation container, which is provided with a raw material inlet and a smoothie outlet and is used for inputting raw materials and outputting smoothie; the low-temperature container is used for cooling the preparation materials, so that the preparation materials in the preparation container are kept in a low-temperature state; the preparation container is communicated with an air pump; the air pump pressurizes the interior of the preparation container, and meanwhile, the low-temperature container cools the preparation container, so that the raw materials in the preparation container form a high-pressure low-temperature preparation material; and when the prepared materials are output from the smoothie outlet, normal-temperature and normal-pressure solid smoothie is formed. Compared with the prior art, the ice making device has the beneficial effects that the ice sand is made by changing the freezing point according to the change relation between the freezing point and the pressure, and ice can be made from a sugar-free raw material; the system is easy and convenient to prepare the smoothie, ice blocks do not need to be stored, the smoothie is prepared at any time, and daily use of families is facilitated.

The application provides a method for regulating the content of fatty acids in tobacco, which comprises the step of regulating the expression level of NtMFP2 gene in tobacco. The application also provides the use of NtMFP2 gene in tobacco. The NtMFP2 gene in tobacco can regulate the content of fatty acids in tobacco leaves, and by regulating the expression of the gene, the biomass of tobacco seedlings under sugar-free and high-sugar culture conditions can be improved, the content of fatty acids in the leaves of tobacco seedlings at the seedling stage can be improved, and then high-fat leaves and excellent growth of tobacco seedlings are realized.

The invention discloses a sugar-free tissue culture system for industrialization of rare medicinal plants, and relates to the technical field of plant tissue culture and intelligent bioreactor control. Comprising a temporary immersion culture unit, a carbon dioxide supply and uniform mixing unit, a liquid phase buffer adding unit, an environment regulation and control unit, a physiological state acquisition unit, a multi-point carbon dioxide sensor array, an edge controller, a special risk constraint large model controller and a block chain-based credible strategy consistency network. According to the system, a sugar-free culture medium is used as a culture solution, a temporary immersion rhythm formed by an immersion phase and a ventilation phase is adopted, a carbon supply window is set at the ventilation phase, and carbon dioxide injection is forbidden at the immersion phase; a uniformity threshold value, a rise time threshold value, a deviation correction and amplitude limiting rule, a carbon supply curve parameter set and a liquid phase buffer parameter set bound with the carbon supply curve parameter set are generated in the large model, and a risk upper bound quantile and a strategy admission threshold value are calculated based on a rolling calibration set to achieve admission; the strategy packet is executed after being subjected to block chain consensus release and edge verification, correction, amplitude limiting and degradation are triggered in a window according to criteria, and a calibration set is written back, so that cross-base consistency triggering calibration and recovery are realized.

The invention discloses sugar-free soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The sugar-free soft sweets disclosed by the invention are prepared from the following raw materials in parts by weight: 10 to 20 parts of psicose, 90 to 100 parts of resistant paste liquid, 0.2 to 1.2 parts of pectin and 0.1 to 0.6 part of citric acid. According to the invention, the resistant dextrin is used as a core functional auxiliary material, and is compounded with the pectin and the sugar-free saccharides to prepare the sugar-free sugar-free dextrin which has the advantages of no influence on blood sugar indexes, stable texture and excellent mouthfeel, and solves the problems of strict requirements, high requirements on sugar degree, easy occurrence of a pre-gelation phenomenon and the like in the existing preparation process of adding a large amount of pectin.

1.The name of the design product: packaging box (sugar-free Baicaoqingyun sugar). 2.The use of the design product: for packaging. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: perspective view. 5.The design claimed contains color.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.