334 results about "Sugar free" patented technology

The invention discloses a fructus cannabis protein peptide and particle for inhibiting alpha-glucosidase as well as a preparation method and application of the fructus cannabis protein peptide and particle. The fructus cannabis protein peptide for inhibiting alpha-glucosidase comprises at least one of polypeptides of which the amino acid sequences are FY, SPVI, TGLGR and FR. The fructus cannabis protein peptide particles for assisting in reducing blood sugar comprise the following components: fructus cannabis protein peptide powder, a sugar-free auxiliary material, a flavoring agent and an adhesive, the mass ratio of the fructus cannabis protein peptide powder to the sugar-free auxiliary material is (1: 5)-(1: 9), and the addition amount of the flavoring agent is 0.2%-0.8% of the total mass of the fructus cannabis protein peptide powder and the sugar-free auxiliary material. The fructus cannabis protein peptide disclosed by the invention has a very high alpha-glucosidase inhibition rate; according to the particles prepared by screening proper auxiliary materials and proportioning, the stability of the fructus cannabis protein peptide in the storage process and the like can be ensured, and the fructus cannabis protein peptide is high in transfer rate, high in particle forming rate and yield and good in taking taste in the production process and has a good blood sugar reducing effect.

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 utility model relates to the technical field of sugar fermentation equipment, and discloses continuous fermentation equipment for making sugar-free fermented mooncakes, which comprises an outer barrel, a mounting plate is fixedly connected to the middle of the inner wall of the outer barrel, an inner barrel is arranged at the top of the mounting plate, a barrel cover is arranged at the top of the outer barrel, a plurality of holes are uniformly formed in the top of the inner barrel, and the inner barrel is arranged in the holes. The outer wall of the outer barrel is fixedly connected with a heater, the output end of the heater penetrates through the outer wall of the outer barrel and is fixedly connected with a heating pipe, the outer wall of the outer barrel is communicated with a discharging pipe, the top end of the discharging pipe is communicated with a storage barrel, the top of the storage barrel is provided with a sealing cover, and the top of the sealing cover is fixedly connected with a second servo motor. According to the utility model, dough is humidified by evaporating internal water, so that the normal fermentation of the dough is ensured, the size of the outlet is controlled by the quantifying plate, the stirring range is controlled by matching the stirring rod with the spring, and residues on the inner wall can be cleaned by the scraper.

The invention provides a genetic transformation method and application of muskmelon. The genetic transformation method comprises the following steps: carrying out co-culture treatment on an infected muskmelon explant and agrobacterium engineering bacteria in a sugar-free culture medium, and the sugar-free culture medium does not contain soluble sugar. By using the method, the co-culture time can be prolonged to 7-9 days, the infection efficiency of agrobacterium tumefaciens can be remarkably improved, the growth of the agrobacterium tumefaciens can be slowed down, agrobacterium tumefaciens pollution in the bud induction process is avoided, meanwhile, the immunoreaction of explants in the co-culture process is reduced, and the genetic transformation efficiency is further improved. Compared with an existing melon genetic transformation method in which co-culture time lasts for 4 days by adopting a sugar-containing culture medium, the genetic transformation method provided by the invention adopts a sugar-free culture medium and the co-culture time is prolonged to 8 days, so that the melon transgenosis efficiency can be improved by 14 times or more. The invention also provides an application of the genetic transformation method in preparation of a melon genetic transformation product.

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.

The invention relates to the technical field of nerve calming granules, and discloses sugar-free blood nourishing and nerve calming granules and a preparation method thereof.The sugar-free blood nourishing and nerve calming granules are composed of hairyvein agrimony, prepared rehmannia roots, vine of multiflower knotweed, yerbadetajo herbs, rehmannia roots, suberect spatholobus stems, cortex albiziae and sugar-free auxiliary materials; comprising microcrystalline cellulose, isomaltitol, mannitol, nano silicon dioxide, Arabic gum, hydroxypropyl methyl cellulose and polyvinylpyrrolidone. By optimizing the proportion and process conditions of the auxiliary materials and the synergistic effect of the medicinal material extract and the auxiliary materials, the humidity of the wet granules is controlled to be 30-35%, the granulation pressure is 3-6 MPa, the drying temperature is 50-55 DEG C, and finally the granules with the particle size of 200-400 microns are prepared. According to the invention, the problems of poor particle formability and insufficient disintegration performance caused by removal of sugar are overcome, rapid disintegration, good formability and stability of sugar-free particles are realized, the solubility and taste of the particles are improved, and the sugar-free granules are suitable for long-term administration by diabetics and sugar-sensitive people.

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 candies, in particular to a sugar-free healthy candy and a preparation method thereof. The candies are prepared from maltitol, sorbitol, honey, an acidulant, xylitol and a fermentation compound. The fermentation compound in the candy has an excellent effect of removing free radicals of a human body, and the candy is endowed with excellent effects of resisting oxidation and resisting body oxidation; meanwhile, the raw materials of the candy do not contain sugar which is not beneficial to human health, so that the candy belongs to sugar-free healthy candies and has a relatively good eating effect.

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 invention discloses a sugar-free cake and a making method thereof, and relates to the field of food processing. The sugar-free cake comprises the following raw materials in parts by weight: 45-55 parts of egg liquid; 12 to 15 parts of wheat flour; 9.5 to 10.5 parts of trehalose; 4 to 6 parts of maltitol; 4 to 6 parts of maltooligosaccharide; 2.5 to 3.5 parts of an emulsifier; 0.4 to 0.6 part of a swelling agent; 8 to 12 parts of oil; wherein the total amount of glucose, the total amount of sucrose, the total amount of fructose, the total amount of maltose and the total amount of lactose contained in the sugar-free cake are respectively less than 0.2 g / 100g. According to the preparation method, the trehalose, the maltitol, the maltooligosaccharide, the emulsifier and the bulking agent are matched, so that the sugar-free cake which is moderate in sweetness, good in moisture retention and bulkiness and soft in taste can be obtained.

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.

The invention discloses a multistage nano reaction system for preparing 0-sugar dairy products and a preparation method of the multistage nano reaction system, lactose hydrolase, glucose oxidase and galactose oxidase are fixed on silicon dioxide nano particles through a nano reaction system technology, and an efficient enzyme-nano particle compound is formed. Through a multi-stage enzyme coupling reaction, efficient decomposition of lactose, galactose and glucose is realized, and finally the zero-sugar dairy product is prepared. Wherein the lactose hydrolase firstly decomposes lactose in the dairy product into galactose and glucose; then, glucose oxidase and galactose oxidase act on glucose and galactose respectively to further oxidize and decompose the glucose and the galactose; the process not only removes the sugar in the dairy product, but also increases the nutritional value and taste of the dairy product. The low-sugar and sugar-free milk product not only can meet the requirements of the market on low-sugar and sugar-free milk products, but also can provide healthy choices for diabetics and lactose intolerant people, and promotes the milk product industry to develop towards the low-sugar and healthy direction.

1. The name of the product of this design: Bottle (Aloe Vera Pure Sugar-Free Drink). 2. Purpose of this design product: used for packaging beverages. 3. The design highlights of this appearance design product are: the pattern and overall shape of the product. 4. The picture or photo that best illustrates the key points of the design: 3D drawing of Design 1. 5. Designate Design 1 as the base design.

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.

The chewable sugar-free chocolate gel food comprises 73-75% by mass of a gel filling material and 25-27% by mass of a sandwich filling material filled in the gel filling material, the gel filling material comprises a gum base, glycerin, modified starch, a sweetening agent, a pigment and water, and edible essence is added or not added; the sandwich filling material comprises cocoa liquid blocks, sugar-free cocoa butter, condensed milk, a sweetening agent, edible oil and fat, an emulsifying agent and added or not added edible essence; the invention also discloses a preparation method of the gel food, the gel food prepared by adopting the method can solve the problems that chocolate products are easy to melt and deform when being heated and easy to pollute packages during packaging, and the gel food does not pollute the packages even at the temperature of 55 DEG C or below and has higher stability; and meanwhile, the gel food can realize two edible forms of chocolate gel or chocolate explosion gel at different temperatures, so that rich mouth feel is brought during eating, and the gel food is suitable for being eaten by different people.

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.

1. The name of the product of this design: Biscuits (sugar-free). 2. Purpose of the product of this design: for edible biscuits. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The present invention relates to sugar-free sikhye obtained by saccharifying low-sugar hard-boiled rice in alkaline malt solution made using alkaline reduced water. The sugar-free sikhye is produced using natural sugar of the raw material, thus the production method is simple and manufacturing cost is reduced.

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 dew removal equipment for sugar-free plant tissue culture comprises an air inlet cover, an air filter membrane and an air inlet base which are sequentially arranged from top to bottom, and inner sealing washers are arranged between the air filter membrane and the air inlet cover and between the air filter membrane and the air inlet base; the air inlet base is of a cage type structure and comprises a top air inlet groove and a bottom horizontal air outlet groove, and the air filter membrane covers the top air inlet groove. According to the device, the dew removal rate can be quantitatively adjusted, no chemical coating is needed, no additional manual operation is needed, dew removal is synchronously and automatically completed at the stage of sugar-free culture forced ventilation, the light energy loss is greatly reduced, the culture efficiency is improved, and the labor cost is saved.