53 results about "Sugar substitute" patented technology

The invention discloses a high-nutrition additive-free candy jam based on seaweed dietary fibers and a preparation method of the high-nutrition additive-free candy jam. The jam comprises the following components in parts by weight: 55-70 parts of a fruit base material, 0.7-1.3 parts of sugar beet-sourced low-methoxy amidated pectin, 2.2-4.2 parts of a seaweed dietary fiber compound system, 0.06-0.18 part of calcium salt, 0.08-0.25 part of an anthocyanin stable system and the balance of water, and exogenous saccharides and artificial or natural sugar substitutes are not added. Wherein the methoxylation degree of pectin is smaller than or equal to 35%, the amidation degree of pectin is 5-20%, and the seaweed dietary fiber compound system comprises brown seaweed soluble dietary fibers and red seaweed galactan dietary fibers. The preparation method comprises the following steps: pulping at low temperature and adjusting acid, dispersing and hydrating polysaccharide, adding glue in batches, degassing and controlling oxygen in stages, introducing laccase for covalent cross-linking, adding calcium in stages to form ionic cross-linking, adding an anthocyanin stabilizing system, filling at low temperature, and carrying out 580-620MPa ultrahigh pressure treatment. A stable gel structure and good water binding capacity are obtained under the condition of no exogenous sugar, bleeding is reduced, anthocyanin and color stability are improved, and meanwhile non-thermal sterilization and storage period safety are achieved.

The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.

The invention provides instant nutritional granules based on edible rice bran and dairy products and a preparation method thereof, and the instant nutritional granules comprise the following raw materials by mass: 30-40% of edible rice bran, 45-55% of dairy products, 10-15% of sugar substitutes, 2-5% of an emulsifier and 0-3% of a nutrition enhancer. The edible rice bran is used for replacing a traditional barley raw material, the formula is optimized, the problems that traditional wheat milk is high in sugar, single in nutrition and prone to caking after being brewed are solved, and the product is suitable for consumer groups of all ages.

The invention relates to the field of food processing, and discloses fermented beef jerky based on glycosylation modification and fishy smell removal and a preparation method thereof.The preparation method comprises the steps that beef is pretreated and then mixed with pickling materials, the mixture is tumbled and pickled and fermented at the same time, and then the fermented beef jerky is obtained through air drying and baking, wherein the pickling materials comprise salt, sugar, spices, a flavoring agent and a compound fermentation solution, the compound fermentation solution comprises lactobacillus curvatus, pediococcus pentosaceus, xylose glucococcus and staphylococcus carnosus, the fermentation temperature is 28-32 DEG C, and the fermentation time is 2-5h. According to the method, the beef is fermented by using the compound flora, so that the fermentation time can be shortened, the growth of putrefying microorganisms can be inhibited, and the taste of the beef is improved. The possibility of protein and fat corruption caused by endogenous corruption microorganisms is reduced, and the generation of toxic substances such as nitrite and nitrate is reduced, so that the safety of the quality of the dried beef product is improved. The sugar used in the invention comprises plant polysaccharide and sugar substitute, and is subjected to glycosylation reaction with the beef product to remove fishy smell and enhance aroma. Spices such as lemons and citronella are also added into the pickling materials, so that the flavor of the beef jerky is further improved.

The invention relates to a preparation method of soluble sugar substitute based on Jinxiu sweet tea pigment, and belongs to the technical field of food processing and natural product extraction.The preparation method comprises the steps that Jinxiu sweet tea leaves serve as raw materials, and composite enzymolysis, hot water extraction, membrane separation and concentration, stable blending and spray drying are sequentially conducted. The method comprises the following steps: synergistically releasing sweet taste and pigment components through enzymolysis and extraction, purifying and concentrating through a membrane technology, and protecting through a stabilizer system to finally obtain a powdery product. The sugar substitute has high sweetness and stable brownish red color, realizes integration of sugar and color, can be used as a natural sweetening agent and a coloring agent to be directly used in milk tea, coffee and other food beverages, simplifies the formula and process, and meets the label cleaning requirements.

The invention discloses an animal and plant double-protein meal replacement ball and a making technology, and belongs to the technical field of food processing, and the formula of the meal replacement ball comprises 25-30 g of double-protein powder, 65-75 g of oatmeal, 12-18 g of sugar substitute, 20-25 g of egg liquid, 10 g of broken nuts, 2-5 g of black sesame, 3 g of coconut oil, 3 g of corn oil, 5 g of pumpkin seeds, 1.5 g of dark chocolate and 0.8 g of coconut crisp chips. Based on the formula, silkworm pupa protein is selected as the animal protein, pea protein is selected as the plant protein, the silkworm pupa protein and the pea protein are weighed according to the proportion of 1: 1, premixed and sieved through a 60-mesh sieve, oatmeal, sugar substitutes, crushed nuts, egg liquid, black sesame, coconut crisp chips and pumpkin seeds are taken and put into a mixing machine to be fully stirred, the mixture is put into a mold, and the mold is obtained. The preparation method comprises the following steps: adding sugar substitute into the raw materials, quantitatively adding coconut oil and corn oil for multiple times during stirring until the sugar substitute is basically dissolved, ensuring that all the raw materials are uniformly fused, then taking quantitative mixed materials, rubbing the mixed materials into balls, performing sectional baking, cooling and chocolate drenching decoration, and finally performing ultraviolet sterilization and tinfoil packaging to obtain the meal replacement ball finished product.

This invention belongs to the field of food processing technology and discloses a method for producing anthocyanin-enriched antioxidant jelly from black chokeberry. By weight, the raw materials include: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water. The method employs a persimmon compound astringency removal process to eliminate the astringency of the black chokeberry itself; uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, which reduces calories and avoids masking the natural flavor of anthocyanins; and utilizes a compound gum to form the jelly, combining the anthocyanins of black chokeberry with the jelly; thus developing a low-sugar, healthy, functional food to meet consumers' demand for healthy snacks.

The invention discloses a sour orange and fingered citron compound fruit juice beverage and a preparation method thereof, and belongs to the field of fruit juice preparation. The compound fruit juice beverage is prepared from 10%-40% of lime liquid, 1%-5% of fingered citron juice, 5%-10% of a compound sweetening agent and the balance of water, wherein the sweetening agent is prepared by compounding erythritol and D-psicose according to the ratio of (30%-70%): (30%-70%). The preparation method comprises the following steps: cleaning and cutting the raw materials of the lime and the fingered citron, boiling and filtering the lime with peel to prepare lime liquid, juicing and filtering the fingered citron with peel to prepare fingered citron juice, compounding the lime liquid, the fingered citron juice, the sweetening agent and water, homogenizing, performing UHT sterilization, and packaging and inspecting to obtain a finished product. The utilization rate of the lime raw material is increased, the addition of the fingered citron juice improves the flavor of the beverage, the fingered citron juice and the lime liquid synergistically improve the oxidation resistance, the compounded sugar substitute better meets the healthy diet requirement, and the preparation process is simple to operate and suitable for industrial application.

The application provides a method for predicting the sweetness intensity of a sweetener. Compared with the prior art, the method can effectively predict the sweetness characteristics of the sweetener by the adsorption rate of the sweetener in the oral cavity or the electronic tongue result, and can help guide the design modification of the new sweetener and provide suitable edible system suggestions. The two correction methods can effectively predict the sweetness intensity of the sweetener, provide more choices, and thus reduce the consumption of time and money, and achieve the same goal with half the effort for the development of sugar substitutes.

The invention discloses a making process and a quality guaranteeing method of a sugar-reduced mung bean cake. The making process of the mung bean cake comprises the following steps: peeling mung beans, cleaning, boiling and draining; adding sugar and oil into the treated peeled mung beans, and baking to prepare stuffing; oil and water in different proportions are added into flour, the mixture is blended into pastry and water-oil crust, and the pastry and the water-oil crust are cut into uniform sizes respectively; wrapping the mung bean stuffing with the crispy crust and the water-oil crust, making the mung bean stuffing into a mung bean cake shape by using a mold, baking after drying, and then cooling and packaging; the trehalose, the fructo-oligosaccharide, the erythritol and the xylitol are combined into the compound sugar substitute according to the mass ratio of 2: 2: 1: 1 or 1: 1: 1: 1, the compound sugar substitute is used for replacing part of cane sugar to make the sugar-reduced mung bean cake, and the cane sugar content is reduced while the flavor and taste of a traditional mung bean cake are reserved. Four naturally extracted antibacterial substances and antioxidant compositions are added to replace traditional chemical preservatives, and multiple technological means of plant extract, microwave and aluminum foil bag packaging are explored for compounding, so that the shelf life of the mung bean cakes is prolonged.

The present application relates to the technical field of health food, in particular to a kind of alcoholism composition and its preparation method and application.Dosage form is effervescent tablet, according to weight parts, including: tremella polysaccharide 200-2000 parts, small molecule peptide 100-1000 parts, Hericium polysaccharide 100-1000 parts, nutritional sugar substitute 100-2000 parts, compound vitamin B 1-50 parts, wherein the tremella polysaccharide is composed of 60-200 million molecular weight tremella polysaccharide and 1-100 thousand molecular weight tremella polysaccharide.The present application uses macromolecular and low molecular weight tremella polysaccharide, Hericium polysaccharide, small molecule peptide and nutritional sugar substitute as main raw materials to prepare effervescent tablet, which has fast dissolution speed, good taste and flavor, small volume, convenient to carry and use, and can be placed in water container containing water, such as mineral water, water cup, water bottle, etc., and then dissolved, which is interesting to eat, easy to absorb, has little irritation to gastrointestinal tract and has superior effects of alcoholism and intestinal and stomach protection.

The invention belongs to the technical field of sugar-substituted molecular design, and discloses a sugar-substituted chromogenic molecular device as well as a preparation method and application thereof. The preparation method comprises the following steps: mixing a sucralose solution, an inorganic alkali solution and a urocanic acid solution, and reacting to obtain the sugar substitute chromogenic molecular device. According to the preparation method of the sugar substitute chromogenic molecular device, a one-step method is adopted, required raw materials mainly come from natural and industrial sugar substitutes, the price is controllable, the overall application and preparation cost is low, the device is suitable for large-scale chemical preparation, no complex preparation technology is adopted in the whole process, the final yield is high, and the process is relatively green and environmentally friendly; the method is typical natural product reconstruction and trans-boundary high-valued application in the food boundary.

The invention belongs to the technical field of food chemistry and biological catalysis, and particularly relates to an enzymolysis reaction additive in low-sugar food and a preparation method of the enzymolysis reaction additive. According to the additive, tea polyphenol subjected to glycosylation-amidation synergistic modification and gluconic acid-acetamide are used as main components, sodium lactobionate, levulinic acid, 1-ethyl-3-methylimidazolium acetate, sodium citrate, polyethylene glycol-400 and ascorbic acid are used as auxiliary components, and through a synergistic modification and small molecule stabilization strategy, the tea polyphenol-gluconic acid-ascorbic acid composite additive is prepared. The hydrophilicity, the stability and the interaction capability with enzyme molecules of the tea polyphenol are improved. The prepared additive can significantly improve the reaction rate and thermal stability of amylase and protease in a low-sugar system, and improve the dispersity and uniformity of the system. The method has the advantages of scientific and reasonable formula, mild reaction conditions, high stability, excellent food compatibility and the like, and can be widely applied to the field of enzymatic processing of low-sugar foods, sugar substitutes and functional foods.

The application discloses a double-dosage beverage of a medicinal and edible improved formula of Taohong Siwu Yin based on an ancient recipe and a preparation method thereof, and belongs to the technical field of food and beverage. The application improves the formula of traditional Taohong Siwu Yin by using medicinal and edible raw materials, and prepares two kinds of beverages of plant protein type and clear juice type, without adding sucrose, sugar substitutes, chemical preservatives, artificial flavors and artificial colors in the whole process. The preparation adopts a low-temperature secondary extraction process at 88-90 DEG C, superfine pulping, two-stage homogenization, precision filtration, vacuum degassing and ultra-high temperature instantaneous sterilization process, the plant protein type forms a stable emulsion system through homogenization, the clear juice type guarantees the clarity through precision filtration and degassing, and the double-dosage type can be preserved for 6 months at room temperature without preservatives. The application solves the problems of similar beverages, such as bitter taste, poor stability and single dosage form, and the process is standardized and suitable for industrial production.

The invention discloses bread capable of regulating and controlling protein accumulation behaviors through tagatose coupled vital gluten and biologically modified dietary fibers to achieve low GI and a preparation method of the bread, and relates to the technical field of baking. Kneading dough; making dough; performing fermentation; performing baking; the raw materials of the compound functional sugar substitute bread not containing the butter are evenly mixed, water is added, the mixture is kneaded into dough, the dough is whipped, the whipping is divided into high-speed whipping and low-speed whipping, and the tagatose is coupled with the vital gluten and the biologically modified dietary fibers to regulate and control the protein accumulation behavior, so that the low-GI bread is achieved. By replacing 60% or more of cane sugar with tagatose, replacing 15% or more of high-gluten flour with biologically modified dietary fiber and replacing 7% or more of high-gluten flour with vital gluten for bread making, the bread made by the method has high specific volume and good flavor, the use amount of cane sugar in bread making is greatly reduced, and the bread is more suitable for bread making. And the use amount of the high-gluten wheat flour is reduced to a certain extent.

The invention discloses an ancient formula-based vital energy benefiting powder and a preparation method thereof. The ancient formula-based vital energy benefiting powder comprises cooked raw materials, sugar substitutes and functional additives, the cooked raw materials comprise, by weight, 55 g of cooked black beans, 20 g of cooked poria cocos, 20 g of cooked gordon euryale seeds, 20 g of cooked Chinese yam, 60 g of cooked soybeans, 5 g of cooked red dates, 20 g of cooked hawthorn fruits, 35 g of cooked chickpeas, 30 g of cooked black sesame seeds, 15 g of cooked coix seeds, 50 g of cooked wheat germs, 30 g of cooked oat grains, 20 g of cooked white kidney beans, 20 g of cooked red beans, 20 g of cooked mung beans and 20 g of cooked millet; the sugar substitute is 40 g, and the functional additive does not exceed 10 g. Through scientific proportioning and a cooking process, the product is balanced in nutrition and easy to absorb, and has the effects of benefiting vital energy, tonifying qi, tonifying spleen and nourishing stomach. Through classified cooking of the raw materials, liquid nitrogen assisted superfine grinding and precise dose irradiation sterilization, the preparation method is suitable for sub-health people, diabetics and people with special nutritional requirements, and has a relatively high popularization value.

The invention discloses a sugar-reduced preserved fruit containing a compound sweetening agent and a preparation method of the sugar-reduced preserved fruit. The preparation method comprises the following steps: blanching preserved apples subjected to color protection treatment; placing the blanched preserved fruits in a compound sugar solution, performing vacuum-pumping treatment, and continuing soaking to obtain the preserved fruits subjected to sugar permeation treatment; performing hot air drying on the preserved fruits subjected to the sugar permeation treatment, and performing softening, shaping and packaging to obtain the sugar-reduced preserved fruits. The compound sugar solution is composed of cane sugar, high-power sweetener sugar substitutes and low-power sweetener sugar substitutes. Under the condition that the flavor of the optimized compound sweetening agent is close to that of cane sugar and the preserved fruit is soft in texture, the total sugar content is remarkably reduced, the product presents a bright and crystal appearance, the texture of the product is not remarkably different from that of traditional preserved fruit, perfect balance of flavor and taste is achieved, and the preserved fruit can be stably stored for a long time.

The application discloses a kind of low-carb electrolyte beverage and preparation method thereof in the technical field of beverage, by the following weight parts of component composition: sida acuta extract 1.3-1.5 parts, vitamin C 0.02-0.03 parts, vitamin B2 0.016-0.019 parts, citric acid 0.15-0.25 parts, sodium citrate 0.1-0.2 parts, sodium chloride 0.02-0.03 parts, potassium chloride 0.02-0.03 parts, stevia sugar 0.01-0.02 parts and deionized water 150-180 parts.The application proposes to add sida acuta soluble fiber to provide osmotic pressure, achieve sugar substitution, use sugar substitute to adjust taste, and extract sida acuta peptide, which jointly act to improve water absorption efficiency after exercise, and further improve the effect of water supplementation.

The invention discloses staple food rice cake premixed flour rich in germinated black rice as well as a preparation method and application of the staple food rice cake premixed flour, and belongs to the technical field of food processing. The premixed flour comprises the following raw materials in parts by weight: 65-75 parts of germinated black rice flour, 10-15 parts of modified starch, 10-15 parts of a sugar substitute sweetening agent, 3-5 parts of yeast powder, 1-2 parts of sodium bicarbonate, 1-2 parts of disodium dihydrogen pyrophosphate, 0.1-0.8 part of edible colloid and 0.1-1 part of monoglyceride and diglyceride, wherein the germinated black rice flour is prepared by germinating black rice. According to the germinated black rice flour, black rice is induced to germinate through a germination technology, the defects that a black rice product is hard in texture, rough in taste, difficult to swallow and the like are effectively overcome, meanwhile, the product is endowed with attractive rice fragrance and soft texture and taste, and the cooking time is shortened.

Syrup formulation have an over-the-counter active pharmaceutical ingredient. The syrup includes water, diphenhydramine HCl in amounts greater than about 4 mg / ml, and sweetener. The sweetener is one or more sweeteners selected from the group consisting of sugars, the sugars being present in amounts greater than about 200 mg / ml, and sugar substitutes, the sugar substitutes being present in amounts greater than about 2 mg / ml. The diphenhydramine HCl is present in concentrated amounts. Multiple doses of the syrups may be packaged in relatively small bottles, such as bottles with a capacity of 100 ml or less.

A formulation for applying to vegetation is provided, wherein the formulation comprises at least one sugar or sugar substitute and at least one spreader adjuvant, wherein the spreader adjuvant comprises a silicone surfactant. Also provided is a method of killing or controlling the growth of weeds, comprising applying the formulation of the invention to the weed, or a method of pre-harvest crop desiccation, comprising applying the formulation of invention to the crop, optionally to a haulm of the crop. The formulation may be provided as a kit of parts, wherein the kit comprises the sugar or sugar substitute and the spreader adjuvant. A method of preparing the formulation is provided, comprising the step of mixing the sugar or sugar substitute and the spreader adjuvant.

A sugar substitute for baked goods or pastries, the sugar substitute containing or consisting of (a) 40 to 60 wt % isomaltulose, (b) 20 to 40 wt % erythritol, (c) 8 to 20 wt % inulin, and (d) 0.1 to 1 wt % steviol glycoside relative to the total dry weight of the sugar substitute. A process for manufacturing a sugar substitute as well as to the use of a sugar substitute to replace sucrose in baked goods or pastries and for making baked goods, pastries and baking mixes.

The invention belongs to the technical field of functional drinks, and particularly discloses a kale black coffee weight-losing drink and a preparation method thereof. The weight-losing drink is prepared from the following components: coffee powder, kale puree, emblic leafflower concentrated juice, chia seeds, L-carnitine, stevioside, compound prebiotics, collagen peptide, lemon extract, purified water, an active protective agent and metabolic regulatory factors. According to the collard and black coffee weight-reducing drink and the preparation method thereof disclosed by the invention, through a scientific component proportion and an optimized preparation process, collaborative improvement of a fat-reducing effect, product stability, taste acceptability and nutrition balance is realized; the defects of limited fat-reducing effect, poor taste, unbalanced nutrition, easy oxidation and easy rebound of active components and the like of the existing fat-reducing drink are overcome, and the fat-reducing drink has good industrial application value.

The invention relates to a sugar alternative for preventing laxativity. The sugar alternative can be used, among other things, for sweetening foods, dietary supplements, sauces, baked goods, pharmaceutical products and beverages.

The invention discloses a general climacteric medicinal and edible comprehensive conditioning formula which comprises the following components: donkey-hide gelatin, codonopsis pilosula, ginseng, astragalus membranaceus, roses, lucid ganoderma, sanchi flowers, lotus seeds, Chinese wolfberry fruits and filling seasonings. The ubiquitous climacteric medicinal and edible comprehensive conditioning powder can achieve a comprehensive conditioning and nourishing effect, realizes multiple effects of improving sleep, regulating emotion, increasing vitality and the like through a formula product, and has an obvious nourishing effect on climacteric symptoms; compared with traditional Chinese medicine and health-preserving tea, a boiling process is omitted, the superfine powder is more convenient to brew and eat, flower fragrance and fruit fragrance are added to the taste, sugar substitutes are used for adjustment, and compared with bitter and astringent beverages such as traditional Chinese medicine herbal tea, the taste is easier to accept, and the experience is better.

The present invention relates to a sugar substitute sweetener composition.

The invention relates to the technical field of food and food processing, and particularly discloses a low-GI-value dried meat floss cake and a preparation method thereof. A low-GI-value dried meat floss cake is characterized in that a wrapper material comprises 8-10 parts of composite flour, 1-2 parts of resistant dextrin, 1.5-2.5 parts of sugar substitutes, 4-6 parts of auxiliary materials and 0.16-0.33 part of a composite modifier, the composite flour comprises low-gluten flour and coarse grain powder, and the content of the coarse grain powder is larger than or equal to 40 wt%; the bakery shortening material comprises 2-3 parts of plain flour, 1-2 parts of cassava acetate starch, 0.5-1 part of konjac glucomannan and 1-2 parts of grease. The dried meat floss cake with the low GI value has the low GI value, and is healthier and more crispy in taste.

The present invention discloses qi and blood tonifying health preserving tea and a preparation method thereof, and particularly relates to the technical field of health care products, the health preserving tea is prepared from a fermented mulberry extract, a curcumin-phospholipid compound, oligopeptide chelated iron, a cape jasmine extract, microencapsulated lotus plumule alkaloid, natural sugar substitutes and a flavor regulator according to a specific weight ratio. The preparation method comprises the following steps: respectively preparing the fermented mulberry extract and the microencapsulated lotus plumule alkaloid, mixing the fermented mulberry extract and the microencapsulated lotus plumule alkaloid with other components, granulating, drying at low temperature and packaging. Through cooperation of multiple components and a specific process, the traditional efficacy of tonifying qi and blood is remarkably improved, the mitochondrial function can be improved from the level of cell energy metabolism, and meanwhile, the composition has the advantages of being stable in component, good in taste and convenient to take.