215 results about "Sugar free" patented technology

The invention discloses a sugar-free tissue culture microenvironment intelligent control system for facility flower seedling culture, and belongs to the field of intelligent agriculture. The system comprises a microenvironment regulation device, an LED light supplement regulation device, a carbon dioxide concentration regulation device and the like, a digital model construction module and an agricultural Internet of Things intelligent control platform. Key elements such as temperature and humidity, illumination, carbon dioxide concentration and nutrient solution of the flower seedling culture microenvironment can be accurately adjusted, and the requirements of different growth stages of flowers can be met; by means of a digital model and sensor feedback, automatic management is achieved, remote monitoring and operation can be achieved, manual intervention is reduced, the resource utilization efficiency is improved, and resource waste is avoided. A microenvironment precise regulation and control technology is adopted, so that the thermal load and energy consumption are reduced, the operation cost is reduced, and the economic benefit is improved; practical application verifies that the system can promote healthy growth of flowers, significantly improve flower quality and seedling culture management efficiency, and enhance market competitiveness of the flower seedling culture industry.

The invention discloses a brewing method of sugar-free soy sauce, which comprises the following steps: S1, respectively moistening bean slices, puffed vital gluten and fried wheat with water, uniformly mixing, cooking, cooling, inoculating a composite strain containing composite aspergillus oryzae, rhizopus, mucor and saccharified aroma-enhancing yeast, and culturing to prepare high-quality soy sauce yeast; s2, adding water into the puffed vital gluten, mixing, and inoculating protease and pullulanase to prepare enzymolysis mash; s3, supplementing water to the enzymolysis mash to prepare an enzymolysis mash mixed solution, mixing the enzymolysis mash mixed solution with soy sauce koji, ventilating, stirring and fermenting, and transferring into a fermentation tank for fermenting; and S4, squeezing the fermented soy sauce mash to obtain the low-sugar soy sauce with low sugar content. S5, inoculating the low-sugar soy sauce into rhodotorula mucilaginosa for secondary fermentation, and sterilizing and refining after fermentation to obtain a finished product of sugar-free soy sauce; the taste is delicious, and the total sugar content is 1t; 0.5 g / 100mL, and amino acid nitrogen is greater than or equal to 1.2 g / 100mL; the product disclosed by the invention meets the '0' sugar soy sauce standard specified by GB 28050-2011. The production of the sugar-free soy sauce can be realized on the basis of the existing equipment of a soy sauce factory.

The invention discloses a sugar-free electrolyte beverage and a preparation method thereof, and relates to the technical field of functional beverages. The sugar-free electrolyte beverage comprises the following components in parts by weight: 80-90 parts of erythritol, 0.5-2 parts of an electrolyte component, 0.4-0.8 part of a buffer agent, 0.1-0.2 part of vitamin B6, 0.1-0.5 part of taurine, 1-3 parts of an auxiliary agent and 1000-1200 parts of water, the electrolyte component comprises at least four of edible salt, potassium chloride, magnesium sulfate, calcium lactate and calcium citrate, the buffer agent comprises potassium dihydrogen phosphate and sodium citrate, and the auxiliary agent comprises sodium dihydrogen phosphate and sodium citrate. The auxiliaries comprise citric acid, sodium benzoate and essence. The sugar-free electrolyte beverage disclosed by the invention is high in blood osmotic pressure recovery speed, does not cause blood sugar fluctuation when supplementing electrolyte for a human body, and tastes fresh and cool.

According to the creatine-monohydrate pectin soft sweets and the preparation method, the low-amidation pectin is innovatively used in the field of the creatine-monohydrate pectin soft sweets through corresponding pretreatment, so that the problems caused by reaction and decomposition of an amphoteric compound, namely creatine monohydrate, in an original high-ester pectin system are solved; meanwhile, the problem that conventional low-amidation pectin cannot be gelatinized during pouring is solved, the low-amidation pectin and the creatine monohydrate are innovatively combined, and a gel system capable of containing a high-concentration creatine monohydrate compound is prepared. And meanwhile, by adopting a sugar-free formula technology, the requirement that sports people need to supplement creatine monohydrate but do not wish to intake sugar is met.

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.

An elevator emergency kit device is disclosed that provides the necessary items for a person who is trapped in an elevator to survive. The elevator emergency kit device comprises a body component that is configured in a rectangular, box-like shape that contains a cavity for storing a plurality of emergency items and a lid that secures to the body component. The plurality of emergency items can include, but is not limited to, bottles of water, first aid items, a flashlight, a urine pouch with a screw-type lid, a power bank for charging cell phones, sugar and sugar-free candy, etc. Generally, the body component is secured to a wall of the elevator, either directly or by being inserted into a small, plastic box secured to the elevator wall.

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. The name of the product of this design: Can (freesia flavored unsweetened herbal tea). 2. Purpose of the product of this design: a container for holding liquids. 3. The design key point of this appearance design product lies in the pattern. 4. The picture or photo that best illustrates the key points of the design: main view.

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 invention relates to the technical field of beer brewing, and provides a brewing method of sugar-free and alcohol-free craft beer, which realizes complete metabolism of maltose (residual sugar is less than or equal to 0.5 g / L) and alcohol control (less than or equal to 0.5% vol) by breeding non-saccharomyces cerevisiae strains and optimizing step saccharification, low-temperature pressurized fermentation and membrane filtration termination processes. Meanwhile, typical flavor substances of craft beer are reserved. The method does not need chemical additives and conforms to the healthy consumption trend, and the sensory quality of the product is remarkably superior to that of existing alcohol-free beer. Alcohol-free beer yeast strains are adopted for fermentation, fermentation is terminated in combination with a physical method, the alcohol content can be effectively controlled, and no alcohol is achieved; and meanwhile, no carbohydrate is added in the fermentation process, and the sugar of the malt is utilized for fermentation, so that the sugar-free effect is finally realized. According to the sugar-free and alcohol-free craft beer brewed by the method disclosed by the invention, the rich flavor and taste of the craft beer are reserved to the greatest extent, and the requirements of consumers on healthy drinks are met.

The invention provides a sugar-free cereal nutrition energy bar and a preparation method thereof, relates to the technical field of energy bars, and aims to meet the health requirements of specific crowds such as diabetics and dieters. The energy bar consists of dietary fiber grains, crushed walnuts, dried fruits, white kidney beans, astragalus membranaceus, Chinese wolfberry fruits, Chinese yams, poria cocos, whey protein powder, cellulase, amylase and a healthy adhesive. The preparation method comprises the following steps: pre-baking grains, mixing and soaking beans and medicinal materials, performing enzyme treatment, performing enzyme deactivation and drying, and performing shaping and baking. According to the method, rich nutrition is provided by carefully selecting raw materials and proportions, and meanwhile, a sugar-free formula adapts to special diet requirements and contributes to blood sugar control and weight management. The product has long satiety, reduces hunger sensation, and plays a positive role in health management and weight control. Sensory evaluation and nutritional index analysis prove the effectiveness and nutritional value of the invention.

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 present invention addresses the problem of providing, inter alia, a packaged tea beverage containing milk protein and having suppressed gamey odor that is generated from milk protein in sugar-free tea beverages, and a method for producing the same.　The packaged tea beverage has a milk protein content concentration of 0.3 mass% or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL. The packaged tea beverage is further prepared so as to satisfy any of the following conditions (a) to (c). (a) The hexanal content concentration is 5-2,000 ppb; (b) the geraniol content concentration is 5 ppb or more; and (c) the hexanal content concentration is 5-2,000 ppb, and the geraniol content concentration is 2-2,000 ppb.

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.

To provide a container-packed black tea beverage that contains milk protein, and suppresses the animal-like odor generated from the milk protein in sugar-free black tea beverages, and its manufacturing method.SOLUTION: In a container-packed black tea beverage, the concentration of milk protein is 0.3 wt.% or more, the concentration of tannin is 10 mg / 100 mL or more, and the concentration of sugars is less than 0.5 g / 100 mL. The container-packed black tea beverage is further prepared to satisfy at least one of the following conditions: (a) the concentration of hexanal is 5 to 2000 ppb; (b) the concentration of geraniol is 5 ppb or more; and (c) the concentration of hexanal is 5 to 2000 ppb, and the concentration of geraniol is 2 to 2000 ppb.SELECTED DRAWING: None

The present invention provides a sugar-free Ganoderma lucidum syrup for treating neurasthenia and insomnia and a preparation method thereof, belonging to the technical field of traditional Chinese medicine. The method of the present invention is first made by processing and extracting Ganoderma lucidum and then adding a flavoring agent, which is suitable for diabetic patients to nourish the heart and soothe the mind, strengthen the spleen and harmonize the stomach, and is used for the treatment of palpitation, insomnia, loss of appetite and neurasthenia. The Ganoderma lucidum syrup of the present invention has good efficacy and is sugar-free.

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 invention discloses a preparation process of a six-ingredient rehmannia drink, and relates to the technical field of traditional Chinese medicine preparations. The technology comprises the steps of raw material proportioning, boiling extraction, refining treatment and parting blending, specifically, 5-8 parts of rehmannia glutinosa, 2-6 parts of Chinese yam, 2-5 parts of dogwood, 2-5 parts of angelica sinensis and 2-5 parts of poria cocos are included, 2-5 parts of astragalus membranaceus is additionally added to a sugar-free type, and 2-5 parts of astragalus membranaceus is not added to a sugar-containing type. The problems of limited adaptive population, loss of effective components and poor stability of a traditional preparation are solved, astragalus membranaceus is added to replace sugar, the sugar-free requirement is met, meanwhile, the qi-tonifying and superficies-consolidating effects are enhanced, a sugar-containing type retains traditional flavor and adapts to different consumer groups, and effective components are reserved as far as possible by controlling parameters such as centrifugal speed and concentration density. And the product stability is improved.

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.

The invention relates to sugar-free traditional Chinese medicine granules capable of tonifying spleen, nourishing stomach and improving immunity and a preparation method of the sugar-free traditional Chinese medicine granules, and belongs to the technical field of medicines. The invention provides a preparation method of sugar-free traditional Chinese medicine granules, which comprises the following steps: weighing traditional Chinese medicine components, crushing half of Chinese yam and hawthorn as flavoring agents, extracting volatile oil of pericarpium citri reticulatae, clathrating the volatile oil with beta-cyclodextrin, mixing and decocting the remaining medicines for three times, merging decoction liquids, concentrating, drying and crushing to obtain extract powder, and packaging the extract powder to obtain the sugar-free traditional Chinese medicine granules. And finally, mixing and granulating the obtained components to obtain the sugar-free traditional Chinese medicine granules. According to the sugar-free traditional Chinese medicine granules, astragalus membranaceus is used as a monarch drug; chinese yam, codonopsis pilosula, malt and dendrobe are used as ministerial drugs; hawthorn, pericarpium citri reticulatae, poria cocos, pawpaw and rhizoma atractylodis macrocephalae are used as adjuvant drugs; the preparation process is combined, so that the content of effective components of the traditional Chinese medicine components is increased, and the effects of strengthening the spleen, nourishing the stomach and improving the immunity of the sugar-free traditional Chinese medicine granules are remarkably improved.