21 results about "Sugar free" patented technology

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.

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.

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.

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 subject of the application is a dry mix for the production of a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins, in a mixture with liquid ingredients which are water and a fat component, wherein the dry mix contains egg powder capable of rehydration, flour, a raising and sweetening agent, citric acid in powder form, edible salt and mammalian milk powder, which is characterized in that it constitutes from 50% to 58% by weight. a confectionery product before baking, wherein the flour constitutes 36% - 38% by weight, wherein the flour is at least wheat flour and / or at least chickpea flour, egg powder constitutes from 1.5% to 3% by weight, and citric acid in powder form constitutes 0.1% - 0.5% by weight, the raising agent constitutes 0.4% - 2.5% by weight, the sweetener constitutes 6% - 15% by weight, the mammalian milk powder constitutes 1.0% - 3.0% by weight., edible salt constitutes 0.1% - 0.5% by weight, wherein the sweetener is maltitol and / or xylitol and / or a mixture of stevia with erythritol, wherein steviol glycosides constitute from 0.5% to 1% by weight. In turn, the sum of the dry mix and liquid ingredients of the confectionery product before baking is 100%, wherein the liquid ingredients constitute 42% - 50% by weight of the confectionery product before baking, wherein the fat component constitutes 12% - 15% by weight, and water constitutes 29% - 36% by weight. The fat component is in the form of sunflower oil and / or oil from berry seeds obtained by extraction using supercritical CO2 or a mixture thereof. The application also covers a method for obtaining a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins as defined above.

This invention belongs to the field of biopharmaceutical preparations, specifically relating to a sugar-free oral liquid for invigorating qi and nourishing blood and its preparation method. Using fifteen traditional Chinese medicines, including deer antler, codonopsis, astragalus, angelica, polygonatum, and yam, as core components, a sugar-free oral liquid for invigorating qi and nourishing blood is obtained. Deer antler, as the core medicinal material for invigorating essence and blood, is modified with chitosan complexation to enhance the water solubility, in vivo stability, and bioavailability of deer antler polypeptides. Codonopsis and astragalus synergistically regulate spleen and stomach function and form a synergistic effect with the blood-nourishing effect of angelica. Polygonatum and yam can regulate the body's immunity, optimize the spleen and stomach's digestive function, and balance the medicinal properties, achieving a highly effective and gentle effect of invigorating qi and nourishing blood. Furthermore, the excipient polyoxyethylene (35) castor oil can improve the solubility and formulation stability of poorly soluble components such as ginsenosides and deer antler polypeptides. β-cyclodextrin can encapsulate and protect the volatile oil components of angelica and tangerine peel and achieve slow release, forming a synergistic effect with the core components, ensuring a stable and lasting overall therapeutic effect.

A method and system for transforming alternative sweeteners into spun confectionery products resembling traditional cotton candy is disclosed. The system provides a process for optimizing the melting, spinning, and cooling steps necessary for producing cotton candy from various alternative sweeteners, including but not limited to allulose, erythritol, monk fruit, and synthetic substitutes. The method employs precise temperature control, specialized spinning mechanisms, and innovative cooling systems to ensure product quality. The system features automated parameter adjustment based on sweetener properties and accommodates a wide range of alternative sweeteners with varying physical and chemical characteristics. The system enables the production of sugar-free or low-calorie cotton candy with texture and taste characteristics comparable to traditional sucrose-based products, while incorporating advanced stabilization methods and processing modifications for optimal product consistency.

The application discloses a combined system preparation for preventing and treating alcohol harm, and belongs to the technical field of traditional Chinese medicines. The combined system preparation is composed of sugar-free chewing gum for oral taking and external use acupoint gel ointment. The sugar-free chewing gum is prepared by using homologous medicinal and edible materials such as Flos Puerariae, can be absorbed through oral mucosa, can freshen breath, has the effects of removing alcohol toxicity, refreshing brain, calming nerves, protecting liver and stomach, and the like, relies on natural food seasoning to optimize taste, has mild medicinal properties and is suitable for long-term conditioning, realizes the combination of medicine and food, and achieves the effect of "combining medicine with food". The external use ointment is designed with special formula for five core syndromes, takes the external and internal acupoint matching method as the core, integrates various acupoint matching methods, and realizes the precise correspondence among syndromes, ointments and acupoints. The two can realize double-channel drug delivery, can quickly remove alcohol, protect and nourish viscera from multiple targets, can prevent before drinking, relieve after drinking and long-term conditioning, are in line with the TCM concept of "preventing disease before it occurs", and are suitable for acute drunkenness and long-term drinking population. The preparation process retains active ingredients at low temperature, the ointment adopts modular design, and is suitable for industrial production.

This invention discloses a low-temperature preparation process for sugar-free mint-flavored soda water with high menthol retention rate, belonging to the field of food industry technology. The process includes the following steps: pre-cooling drinking water to 0-4°C to obtain cooling water; pre-cooling mint concentrate to 0-5°C to obtain cooled mint concentrate; adding the cooled mint concentrate to the cooling water under a nitrogen protective atmosphere and mixing; vacuum deoxygenating the mixture to reduce the dissolved oxygen concentration to below 1.5 mg / L; introducing carbon dioxide into the deoxygenated mixture for carbonation, controlling the temperature at 0-8°C; adding sodium bicarbonate and acesulfame potassium to obtain the mint-flavored soda water base; and performing nitrogen-displacement low-temperature filling at 0-8°C to obtain the finished product. This invention, through low-temperature operation throughout, nitrogen protection, and vacuum deoxygenation, effectively inhibits the volatilization and oxidative degradation of menthol, achieving a menthol retention rate of over 90% and significantly improving the product's shelf-life stability.

The present invention is directed to a sugar-free powdered whipping agent comprising a) at least one triglyceride, b) at least one protein and c) at least one emulsifier, wherein it also comprises d) at least one sugar reduced carrier. The invention also relates to an instant powder for making an instant powder dessert comprising the sugar-free whipping agent as well as to a food that comprises a foam that is obtained by whipping, wherein the foam comprises the sugar-free whipping agent. Moreover, the invention is directed to a process for making the sugar-free whipping agent and the use of the sugar-free whipping agent for making a food that comprises a foam that is obtained by whipping.

The present invention relates to a soft chew tablet, the soft chew tablet comprising: a core constituting a coherent uncooked mass comprising: one or more indigestible water soluble fibers in an amount of 10 to 45% by weight of the core, one or more 5 powdered sugar alcohols in an amount of 10 to 45% by weight of the core, one or more texturizers in an amount of 0.1 to 15% by weight of the core, one or more active ingredients in an amount of 1 to 60% by weight of the core.

This invention relates to a rooting culture medium and tissue culture method for Rhizoma Cypripedium, belonging to the field of plant culture technology. The tissue culture method includes the following steps: obtaining explants, sterilizing them, transplanting them to a seedling culture medium for primary culture, subculturing, and then transplanting the subcultured explants to a rooting culture medium for rooting culture to obtain Rhizoma Cypripedium seedlings; the seedling culture medium and rooting culture medium are sugar-free media. This method enables the artificial culture of Rhizoma Cypripedium, with high rooting rate, high seedling establishment rate, and high survival rate of transplanted Rhizoma Cypripedium seedlings.

This utility model relates to the field of sake distillation cooling, and discloses a cooling device for sugar-free osmanthus sake distillation. The device includes a cooling cylinder, with a cooling pipe fixedly connected to the inner wall of the cooling cylinder. A circulating chiller is installed outside the cooling cylinder, and a circulating pump is fixedly connected to the outer wall of the circulating chiller. An air pump is fixedly connected to the top of the cooling cylinder, and an air supply pipe is fixedly connected to the output end of the air pump. A through hole is formed in the outer wall of the air supply pipe. A rotating cylinder is installed inside the cooling cylinder, and a vent hole is formed in the outer wall of the rotating cylinder. In this utility model, by incorporating the cooling pipe, circulating chiller, and circulating pump, and utilizing the spiral cooling pipe to extend the cooling path of the distillate, the air pump distributes air through the through hole in the air supply pipe, combined with the motor-driven rotating cylinder and spiral blades to agitate the liquid, ensuring rapid and uniform cooling and condensation of the sugar-free osmanthus sake distillate, thus improving the cooling effect.

The application discloses a kind of equipment and production method of sugar-free nutritious fruit and vegetable dry, to provide a kind of equipment of sugar-free nutritious fruit and vegetable dry, which can automatically be carried out on fruit and vegetable dry and feed material.It includes top plate assembly, material spreading assembly, push plate assembly and drying oven, the top plate assembly is internally provided with several material spreading plates, the material spreading assembly is installed at the upper end of top plate assembly, the push plate assembly is installed at one side of material spreading assembly, the drying oven is provided with feed inlet, the feed inlet corresponds with push plate assembly, the drying oven is internally provided with distribution assembly.The beneficial effects of the application are: automatically carrying out on fruit and vegetable dry and feed material, facilitating the conveying of material spreading plate, can uniformly spread material, can quickly feed material, can receive material spreading plate, is conducive to drying, can limit the position of ejection, can dry fruit and vegetable slices, and can fix top cover.

This utility model relates to the technical field of sugar-free sake production and processing equipment, and discloses a residual sugar removal and circulating filtration device for sugar-free sake. It includes a storage tank, a filter box fixedly connected to the bottom of the storage tank via a connecting pipe, an inlet pipe fixedly connected to the upper surface of the storage tank, a drain pipe fixedly connected to the right side surface of the storage tank, a filter cylinder fixedly connected to the inner top surface of the filter box, a nanofiltration membrane fixedly connected to the outer side of the filter cylinder, a circulation pipe fixedly connected to the left side surface of the filter box, and a circulation pump fixedly connected to the outer side of the circulation pipe. In this utility model, through the coordinated arrangement of the storage tank, connecting pipe, filter box, inlet pipe, drain pipe, filter cylinder, nanofiltration membrane, circulation pipe, and circulation pump, the sake material can be subjected to circulating sugar removal and filtration, improving the filtration effect of residual sugar, achieving high-precision retention, and avoiding insufficient removal of residual sugar due to single filtration.

A soft chew tablet includes a core constituting a coherent uncooked mass including: one or more indigestible water soluble fibers in an amount of 10 to 45% by weight of the core, one or more powdered sugar alcohols in an amount of 10 to 45% by weight of the core, one or more texturizers in an amount of 0.1 to 15% by weight of the core, and one or more active ingredients in an amount of 1 to 60% by weight of the core.

This invention relates to the field of plant biotechnology, specifically a two-stage tissue culture regeneration method for Daphne odora based on sugar source regulation. This invention constructs a two-stage tissue culture regeneration system for Daphne odora using both sugar-containing and sugar-free methods. Through six coordinated steps—explant pretreatment, stepwise disinfection, callus induction, adventitious bud differentiation, sugar-free rooting enhancement, and hardening-off transplanting—it solves the technical problems of low germination rate in traditional Daphne odora propagation and poor survival rate after conventional tissue culture transplanting. It achieves stable induction, differentiation, and transplant survival of Daphne odora tissue culture seedlings, shortens the tissue culture propagation cycle, and ensures proper preservation of Daphne odora germplasm resources. This provides stable and feasible technical support for large-scale seedling production, germplasm resource protection, and the industrialized production of Daphne odora medicinal materials.

The application provides a lipid-lowering sugar-free white tea probiotic fermentation liquor and a preparation method and application thereof, and belongs to the technical field of functional food processing. The method comprises the following steps: (1) white tea is crushed and sieved, then sterile distilled water is added, water extraction is performed in a boiling water bath, and finally cooling is performed; (2) probiotic powder is inoculated into the white tea culture medium obtained in step (1) for fermentation. The fermentation method provided by the application can effectively enrich flavonoids and polyphenolic compounds in the white tea water extract without adding glucose, and improve the content of various functional active ingredients such as hesperetin, quercetin, epigallocatechin and cinnamic acid. The sugar-free fermented white tea prepared by the application has a significantly improved flavonoid content compared with the sugar-containing white tea. The fermented white tea significantly reduces the oil and TC content of high-fat HepG2 cells, significantly improves the antioxidant activity, and reduces the expression amount of inflammatory factors. The application can provide ideas for further development of lipid-lowering functional foods mainly using white tea as a raw material, and has good application prospect.

The application provides a sugar-free sugar liquid for fruit cans and a preparation method and application thereof, and relates to the technical field of food, and comprises the following components: a natural sweetener and a pulp protection composition; the pulp protection composition comprises edible colloid and a cellulose derivative; the natural sweetener comprises stevioside, glucosyl stevioside and liquorice extract; the edible colloid comprises one or more of pectin, carrageenan, xanthan gum, guar gum and locust bean gum; and the cellulose derivative comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose. The application uses a natural sweetener, adopts a sugar-free formula, greatly reduces the amount of traditional sugar, does not use sugar alcohol raw materials that can cause human diarrhea, significantly reduces the heat of the product, and improves the osmotic pressure of the sugar liquid composition, thereby solving the technical problem that the pulp is difficult to keep in shape during sterilization and shelf life.

1. The name of the design product: packaging box (initial sugar-free middle-aged probiotic cereal milk). 2. The use of the design product: the design product is mainly used for the outer packaging of drinks. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: perspective view. 5. The design claimed contains color.