838 results about "Sweetening agents" patented technology

The invention provides a preparation method and application of a mineral oral liquid containing fat-soluble vitamins, the fat-soluble vitamins are dissolved in an oil phase, then the oil phase is mixed with a water phase containing an emulsifier, and high-shear and high-pressure homogenization treatment is performed to obtain emulsified fat-soluble vitamins; dispersing the sweetening agent, the suspending aid, the pH regulator and the insoluble mineral substances to obtain a mixed solution; adding the emulsified fat-soluble vitamins and the flavor regulator into the mixed solution, adding water to a constant volume, and uniformly stirring to obtain a material solution; and canning the feed liquid, sealing, and sterilizing at high temperature to obtain the oral liquid. The fat-soluble vitamins in the oral liquid provided by the invention are small in particle size after being subjected to high-shear and high-pressure homogenization treatment, can tolerate high-temperature sterilization, is small in loss rate, good in dispersity and high in stability within the shelf life, and can maintain the actual content of the fat-soluble vitamins in the oral liquid and ensure the nutritional effect of the fat-soluble vitamins.

The invention belongs to the technical field of medical materials, and particularly relates to a tooth whitening composition and a preparation method thereof, the tooth whitening composition comprises the following components by weight: 5%-15% of hydrogen peroxide, 0.5%-1.5% of a gel matrix, 0.2%-1.0% of a thickener, 5%-10% of a humectant, 3%-8% of propylene glycol, 0.05%-0.2% of a chelating agent, 1%-3% of a sweetener, 0.1%-0.5% of sodium fluoride, and the balance of water. Aiming at the problems that an existing tooth whitening product is relatively low in pH value (most of 4.0-5.0), easy to irritate gingiva and sensitive in tooth manufacturing, and the existing tooth whitening product needs to be stored in a dark place at a low temperature and is short in whitening validity period, the pH value of the product is adjusted to 5.5-6.5, so that the product is close to oral saliva, the irritation can be reduced, the stability of the product can be ensured, the product is not easy to decompose, and the tooth whitening effect is good. Active ingredients are prevented from losing efficacy in advance, and the whitening validity period is prolonged.

The invention discloses a surface-modified bioactive glass oral cavity desensitization paste and a preparation method thereof, and relates to the technical field of oral cavity desensitization pastes. The surface-modified bioactive glass oral desensitization paste is prepared from the following raw materials in parts by weight: 5 to 15 parts of bioactive glass, 3 to 6 parts of modifier, 3 to 5 parts of silicon dioxide, 20 to 30 parts of humectant, 0.5 to 1 part of sweetening agent, 0.5 to 1.5 parts of foaming agent, 0.5 to 2 parts of thickening agent and 60 to 120 parts of deionized water. The surface modified bioactive glass oral cavity desensitization paste prepared by the invention has excellent antibacterial performance and dentinal tubule sealing effect.

The invention discloses a siraitia grosvenorii instant coffee beverage assisting in reducing uric acid and a preparation method thereof, and belongs to the technical field of food based on the theory of homology of medicine and food. The coffee beverage is composed of instant coffee powder, a compound sweetening agent, coconut milk powder, milk powder and composite herbal powder in a specific proportion. The compound herbal powder is composed of poria cocos, peach kernels, dried tangerine or orange peel and momordica grosvenori which are selected from a medicinal and edible substance catalog. The herbal active ingredients and a coffee system are deeply fused by optimizing an extraction process, the dual regulation effects of inhibiting xanthine oxidase and promoting uric acid excretion are synergistically exerted, and the technical contradiction that common caffeine possibly affects uric acid excretion is effectively solved. The zebra fish in-vivo experiment proves that the level of uric acid can be remarkably reduced (Plt: 0.001), the improvement rate is as high as 17.63%, and a safe and effective daily diet intervention scheme is provided for people with hyperuricemia while the coffee flavor and convenience are provided.

The invention discloses a construction method and application of a chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain, the construction method comprises the following steps: carrying out gene modification on sweeteners Thaumatin and Brazzein, optimizing preference codons of chlamydomonas reinhardtii to synthesize CrThaumatin and CrBrazzein encoding genes, cloning the encoding genes into an expression vector pGM6, introducing the recombinant expression vector into a chlamydomonas reinhardtii wild-type chlamydomonas sp. Algal strain, and carrying out high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii. And screening by using a paromomycin resistance marker carried by the expression vector to successfully obtain an engineering algal strain. According to the present invention, the engineering strain is subjected to fermentation production to obtain the dry and stable Chlamydomonas reinhardtii powder rich in the target sweet protein, and the protein purification oral test results show that the sweet taste of the Chlamydomonas reinhardtii powder is 3-5 times of the sweet taste of the natural Thaumatin and Brazzein protein;

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention relates to an anti-fatigue refreshing functional chewing gum containing natural active ingredients, which relates to the technical field of food, and comprises a gum base, a natural sweetening agent and an active ingredient mixture, the mustard extract and coffee are innovatively combined to form a dual-channel nerve activation mechanism, the mustard extract realizes instant refreshing through a targeted oral trigeminal nerve TRPA1 ion channel, caffeine maintains continuous excitation through antagonism of a central adenosine receptor, and the space-time cooperation of the mustard extract and the coffee breaks through the limitation of a single path. Meanwhile, a rhodiola rosea extract, a sea-buckthorn extract, an American ginseng extract and astragalus polysaccharide are compounded, so that a triple anti-fatigue physiological barrier with functions of nerve regulation, oxidative stress inhibition and energy metabolism optimization is formed. In the preparation process, a microcapsule embedding technology is adopted to control slow release of mustard active ingredients, menthol flavor is combined to synergistically trigger TRP channel dual activation, and unification of efficacy and palatability is achieved.

The disclosure provides liquid compositions configured for oral use, the liquid composition comprising water in an amount of about 40% by weight or higher, based on total weight of the composition, a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, and one or more additional components selected from the group consisting of sweeteners, humectants, and alkali metal salts, wherein the composition has a water activity (Aw) of about 0.85 or lower. The liquid compositions are generally suitable for spraying into the oral cavity.

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and / or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

The invention discloses a ginseng leaf solid beverage and a preparation method thereof. The ginseng leaf solid beverage is prepared from the following components in parts by weight: 15 to 22 parts of ginseng leaf extract liposome, 12 to 14 parts of ginseng leaf extract, 6 to 8 parts of compound peptide powder, 10 to 14 parts of compound soluble dietary fiber, 0.21 to 0.25 part of taurine, 5 to 7 parts of compound sugar alcohol, 0.2 to 0.4 part of tea polyphenol, 0.4 to 0.6 part of citric acid, 0.1 to 0.3 part of sweetening agent, 0.4 to 0.6 part of edible essence and 0.8 to 1.2 parts of stabilizer. According to the ginseng leaf solid beverage and the preparation method thereof provided by the invention, ginseng leaf active ingredients are introduced in the form of lipidosome powder, and the ginseng leaf active ingredients, the ginseng leaf extract, the composite peptide powder, the composite soluble dietary fibers, a sugar alcohol system and the like are subjected to formula synergy, so that the comprehensive improvement of stable activity, improved taste, stable brewing and dosage form and excellent efficacy is realized; high-value, stable and acceptable application of ginseng, especially ginseng leaf resources, in a solid beverage form is realized, and industrialization is facilitated.

The invention relates to the technical field of food processing, and discloses a fruit and grain mixed peptide solid beverage and a preparation method thereof, the solid beverage comprises the following components by weight: 35-55 parts of composite peptide, 3-8 parts of functional polysaccharide, 8-15 parts of a wall material, and 5-15 parts of a sweetener. Wherein the composite peptide is prepared by compounding cereal peptide and fruit and vegetable peptide according to a specific weight ratio; the micromorphology of the solid beverage is composite microcapsule particles coated with peptide and polysaccharide, the average particle size is 10-50 [mu] m, and the water activity of the product is not higher than 0.28. The preparation method and the application are applied to the solid beverage. Through component design and process control, the product has excellent instant solubility, high-activity embedding rate and long-term storage stability, and effectively solves the common technical problems of easy activity loss, dissolution layering and short shelf life of peptide solid beverages.

The invention relates to the field of probiotic fermentation, and discloses a probiotic fermented beverage prepared from sea buckthorn fruit peptide and morinda citrifolia fruit peptide and a preparation method thereof, and the probiotic fermented beverage is prepared from the following components by weight: 10-15 parts of a sea buckthorn fruit peptide extract, 8-12 parts of a morinda citrifolia fruit peptide extract, 5-8 parts of a composite probiotic starter, 3-5 parts of fructo-oligosaccharide, and 1-2 parts of a natural sweetener. According to the present invention, the sea buckthorn fruit peptide and the morinda citrifolia fruit peptide are scientifically compounded, such that the synergistic interaction of the two plant active components is achieved, the double-fruit peptide matrix provides the differentiated nutrition supply for the composite probiotics, and the fermentation efficiency is improved through the nutrition complementation; according to the present invention, with the fermentation medium, the growth requirements of different strains are met, the proliferation efficiency and the metabolic activity of the probiotics are significantly improved, the industry problems of poor strain adaptability and low viable count in the traditional single-substrate fermentation are solved through the innovative compatibility, and the fermentation process is stable and efficient.

The invention relates to the technical field of functional food, in particular to a panax quinquefolius probiotic beverage and a preparation method thereof, and the beverage comprises the following components: 30-50 parts of panax quinquefolius pulp; 20 to 40 parts of sea buckthorn raw pulp; 1 to 5 parts of marine collagen peptide powder; 1 to 5 parts of a probiotic fermentation agent; 0.5 to 3 parts of calcium beta-hydroxy-beta-methyl butyrate; 0.5 to 10 parts of an auxiliary material; the pH (Potential of Hydrogen) value of the beverage is 3.8 to 4.2. The instability of a compound system is solved by combining precise pH control, specific stabilizer compounding and a high-pressure homogenization technology, the activity of rare saponin is improved through enzymolysis conversion, the adding sequence of the raw materials is optimized, heat-sensitive components are reserved by adopting ultrahigh-pressure cold sterilization, and meanwhile, the taste is improved by blending the natural flavor of sea-buckthorn and a natural sweetening agent. Therefore, the problems of poor compounding stability, difficulty in activity retention and the like in the prior art are solved.

The invention relates to the technical field of toothpaste preparation, and particularly discloses bamboo leaf flavonoid toothpaste as well as a preparation method and application thereof. The bamboo leaf flavonoid toothpaste is prepared from the following raw materials in parts by weight: 26 to 30 parts of a wetting agent, 1.6 to 1.8 parts of a binding agent, 0.2 to 0.4 part of a sweetening agent, 20 to 24 parts of a friction agent, 1.2 to 1.6 parts of a surfactant, 0.3 to 0.5 part of a pH (Potential of Hydrogen) regulator, 2.4 to 2.8 parts of active microcapsules, 0.4 to 0.6 part of essence and 14 to 18 parts of de-ionized water. A core material of the active microcapsule is a nano-dispersion, a wall material of the active microcapsule is prepared from Arabic gum and chitosan through a complex coacervation method, the nano-dispersion is prepared from xanthan gum, a bamboo leaf flavone extract, xylitol, calcium chloride and modified pectin through a reaction, and the modified pectin is prepared by mixing degreased pectin and chlorogenic acid according to a specific proportion. Through the synergistic effect of the substances, the dispersibility and antibacterial and anti-inflammatory performance of the bamboo leaf flavonoid toothpaste are improved.

The invention relates to the technical field of solid beverages, in particular to isomaltitol dietary fiber particles and a preparation method thereof, and the isomaltitol dietary fiber particles comprise the following components: isomaltitol, Chinese date mulberry extract, golden flower Tibetan tea powder, fructo-oligosaccharide, polydextrose, xylooligosaccharide, stachyose, insoluble dietary fiber, inulin, konjac glucomannan and lycium barbarum polysaccharide. By processing the raw materials and optimizing the process, the problems of poor taste, low stability, single function and the like of the existing dietary fiber product are solved. The application of the microencapsulated isomaltitol and the ultrahigh pressure treated inulin respectively realizes the slow-release control of a sweetening agent and the improvement of the solubility of polysaccharide fibers, and the flavor adjustment of the Chinese date mulberry extract and the decaffeinated golden flower Tibetan tea powder, so that the product has high dietary fiber content and also has fresh and sweet fruit fragrance and elegant tea fragrance; and the taste is fine and caking-free.

This invention relates to a confectionery composition and its preparation method. Specifically, the invention provides a confectionery composition comprising a chocolate syrup and chitosan and / or its derivatives, wherein the chocolate syrup contains fats, cocoa components, and emulsifiers, and optionally sweeteners and optional dairy products; wherein, based on 100 parts by weight of the total chocolate syrup, the chitosan and / or its derivatives comprise 0.5 to 10.0 parts by weight, and the water content of the chitosan and / or its derivatives is ≤10%.

The present disclosure provides a consumable product for an aerosolizable formulation comprising one or more warming agents, where at least one warming agent is a warming agent or a tingling agent, and (ii) a sweetener, and (iii) at least one compound that is an emulsifier. Methods of forming an aerosol, an aerosolizable formulation comprising the consumable product, and an aerosol delivery device comprising the consumable product are also provided.

The present invention relates to a confectionery product comprising 20% to 70% by weight of a sweetener; and 20% to 70% by weight of a plant-based fat phase; wherein the plant-based fat phase has from 1.0% to 10.0% by weight of total lauric acid (C12: 0) and myristic acid (C14: 0); and from 20.0% to 70.0% by weight of total palmitic acid (C16: 0) and stearic acid (C18: 0); the percentage of acid is an acid bound as an acyl group in the glyceride of the plant-based fat phase and based on the total weight of C8 to C24 fatty acids; total palmitic acid (C16: 0) and stearic acid (C18: 0) in the second position of the triglycerides, which accounts for at least 1.0% of the percentage of total palmitic acid (C16: 0) and stearic acid (C18: 0) in the triglycerides of the plant-based fat phase (Sn-2 total palmitic acid and stearic acid%); up to 10.0% by weight of a total CN32 triglyceride, CN34 triglyceride, CN36 triglyceride, CN38 triglyceride, and CN40 triglyceride; the plant-based fat phase is based on total triglycerides present in the plant-based fat phase. The invention also relates to a method for preparing said confectionery product.

The invention belongs to the technical field of oral soluble film preparation, and relates to a preparation method for reducing nicotine oral soluble film irritation, which comprises the following steps: pretreating nicotine by adopting citric acid-sodium citrate buffer, and drying a film forming material, a functional soothing auxiliary material and a humectant to obtain the nicotine oral soluble film. Sequentially adding a nicotine buffer solution, a functional soothing auxiliary material, a humectant, a plasticizer and a sweetening agent into the film-forming material solution to prepare a film solution, defoaming, casting to form a film, drying in stages, cutting and packaging to obtain a nicotine oral soluble film finished product. The technical system of'triple synergy and mild release 'is constructed by adopting pH buffer regulation and control, functional auxiliary material synergy and composite material film forming, the prepared nicotine oral soluble film is remarkably reduced in irritation, high in nicotine stability and good in taste adaptability, the requirement of'immediate addiction' of novel tobaccos is met, instant stimulation caused by too fast release is avoided, and the nicotine oral soluble film is safe, compliant and suitable for large-scale popularization and application. The method is suitable for industrial mass production.

The invention relates to the technical field of medicines, and provides a traditional Chinese medicine preparation and a preparation method thereof.The traditional Chinese medicine preparation is composed of traditional Chinese medicine spray powder, auxiliary materials and a sweetening agent, the addition amount of the auxiliary materials is 0-60% of the total weight of the traditional Chinese medicine spray powder and the auxiliary materials, and the addition amount of the sweetening agent is 0.35-0.65% of the total weight of the traditional Chinese medicine spray powder and the auxiliary materials. The traditional Chinese medicine solid preparation is prepared by adopting a dry granulation method, and the production efficiency and the product quality are remarkably improved by optimizing and regulating the material selection and proportion and process parameters.

An orally disintegrating nicotine tablet for fast nicotine craving relief is disclosed, the tablet comprising nicotine, disintegrant, and a filler, wherein the filler comprises no more than 10% by weight of sugar alcohol. Further, an oral nicotine tablet is disclosed, the oral nicotine tablet comprising the orally disintegrating nicotine tablet as a first module and further comprising a second module, wherein the second module is different in composition compared to the first module.

The invention provides a protein component composition with special medical application as well as a preparation method and application thereof, and relates to the field of formula food with special medical application. Wherein the protein component composition comprises protein and a sweetening agent; the protein is one or more of hydrolyzed whey protein powder, hydrolyzed casein and albumin peptide. The sweetening agent is one or more of white granulated sugar, glucose syrup, malt syrup, high fructose corn syrup, erythritol, xylitol, maltitol and stevioside. A plurality of components such as a stabilizer, mineral substances and multivitamins can also be added into the protein component composition. The finally obtained composition can be applied to preparation of formula food for special medical purposes, and the content of total protein, hemoglobin, albumin or transferrin in blood of patients suffering from malnutrition or insufficient protein intake is increased.

Disclosed herein are formulations (including sweet proteins and rare sugars) for improving the sweetness of low glycemic index rare sugars without altering the texture and flavor of the rare sugars and methods for improving the sweetness of rare sugars. More specifically, the present invention discloses methods for improving the sweetness of rare sugars without altering the sweetness profile, texture and flavor of the primary sugars. The invention also discloses the addition of Brazitame protein with liquid rare sugars at different temperatures during the synthesis of the rare sugars, before crystallization or before or after caramelization of the rare sugars, to increase sweetness. The Brazilian sweet protein increases the sweetness of rare sugars, but is not limited to D-psicose, D-tagatose, D-allose, isomaltulose, trehalose, sorbose, pinose, leucobiose and the like. The invention also provides for the evaluation of non-nutritional sweeteners (such as aspartame, acesulfame, sodium cyclamate, neotame, saccharin, sucralose, stevioside, etc.), as each has a limitation of taste quality if used with rare sugars. However, the use of Brazilian sweet protein does not alter the flavor and texture of rare sugars, and the taste profile matches sucrose.

ABSTRACT The technology described in this specification relates to a dry sweetener composition and methods for preparing the sweetener. The sweetener may be a single sweetener, for example, allulose, or it may be a mixture of sweeteners. The method comprises providing a concentrated syrup comprising a sweetener and a seed solid comprising a carbohydrate, and contacting the syrup with the seed solid to form a composite composition; and drying the composite composition under conditions to obtain the solid sweetener composition, wherein at least a portion of the solid sweetener is reintroduced into the process to act as a seed solid.

The invention provides a formula of low-sugar low-fat Fu tea ice cream containing partridge tea and a preparation process of the ice cream, and relates to the technical field of food processing. Comprising the following raw material components: 20-40 parts of a partridge tea extracting solution, 15-30 parts of a Fuzhuan tea extracting solution, 8-25 parts of a low-fat milk base material, 5-12 parts of a compound sweetening agent, 3-8 parts of dietary fibers and 2-5 parts of prebiotics. The preparation method has the advantages that the mallotus oblongifolius and the Fuzhuan tea extracting solution are in a specific proportion, the taste is improved through the synergistic effect of tea polyphenol, soft taste and rich flavor levels under the conditions of low sugar (less than or equal to 5%) and low fat (less than or equal to 5%) are achieved, low-temperature short-time sterilization and accurate congelation control are adopted in the process, heat-clearing and dampness-removing components of the mallotus oblongifolius and the bacteriostatic and lipid-lowering activity of golden flower of the Fuzhuan tea are effectively reserved, and the mallotus oblongifolius and the Fuzhuan tea are effectively preserved. The product has double health-care effects, solves the problems of high sugar and high fat, function deficiency and single flavor of the traditional tea-flavored ice cream, meets the requirement of healthy consumption, and has remarkable market value of country revitalizing and Hainan local tourism characteristic food.

An oral liquid suspension comprising atomoxetine or a pharmaceutically acceptable salt thereof is disclosed, formulated at a concentration of about 20 mg / mL for the treatment of attention-deficit / hyperactivity disorder (ADHD). The suspension includes a dual preservative system (methylparaben and sodium benzoate), sweeteners, pH buffers, suspending agents, co-solvents, flavorants, and colorants. The composition demonstrates bioequivalence to Strattera® capsules, robust antimicrobial efficacy meeting USP <51> criteria, and physicochemical stability over 24 months in validated high-density polyethylene containers with child-resistant closures. The 20 mg / mL concentration enables precise dose titration for pediatric and dysphagic patients. Palatability is optimized through validated flavor masking studies, supporting high patient adherence. The invention further provides scalable manufacturing methods, quality control specifications, and methods of use for treating ADHD, offering a stable, safe, and patient-friendly alternative to solid oral dosage forms.

The invention discloses a fish hydrolyzed collagen peptide-based flavor beverage and a preparation method thereof, and relates to the technical field of food beverages. The flavored beverage comprises the following raw materials: fish hydrolyzed collagen peptide, a compound flavor modification stabilizer, a compound sweetening agent, concentrated fruit and vegetable juice, casein phosphopeptides, VC magnesium phosphate, zinc lactate, a low-nucleic-acid yeast extract, sodium hyaluronate, an acidity regulator and purified water. The compound flavor modification stabilizer is matched with the low nucleic acid yeast extract to form synergistic flavor regulation and control, the hydrophobic bitter peptide fragment of the fish hydrolyzed collagen peptide and the fishy smell characteristic group are wrapped from the molecular level, and meanwhile, the soft modification on the sensory level is realized through the gamma-aminobutyric acid; the effect of debitterizing and deodorizing without adding artificial essence and a large amount of cane sugar is achieved, the product flavor is natural and harmonious, the sour and sweet taste is palatable, the beverage completely conforms to the current healthy consumption trend of low sugar and no artificial addition, and the problem that the beverage has flavor defects is solved.

The invention relates to the technical field of food processing, and particularly discloses high-stability additive-free ginger and red date paste and a preparation method thereof. The ginger and red date paste is prepared from the following components in percentage by weight: 45-50% of ginger juice, 30-35% of ancient brown sugar, 12-15% of red dates, 1-2% of Chinese wolfberry fruits, 1.5-2.0% of honey, 1.0-1.5% of haws, 0.5-1.0% of cinnamon, 0.3-0.6% of radix angelicae and 1.5-2.0% of malt, and does not contain preservatives, thickeners, pigments and artificial sweeteners. The preparation method comprises the following steps: carrying out low-temperature enzymolysis wall breaking on the fresh ginger to obtain juice, carrying out flash extraction and enzymolysis on the red dates to obtain juice, carrying out low-temperature blending, carrying out vacuum low-temperature homogenization, carrying out low-temperature vacuum concentration, carrying out ultrahigh-pressure HPP non-thermal sterilization and carrying out sterile cold filling. Through cooperative control of extraction, blending, homogenization, concentration and sterilization conditions, the uniformity and storage stability of the paste are improved, the possibility of layering and bleeding phenomena is reduced, and the flavor and quality of the product can be maintained.

The invention discloses Chinese prickly ash polysaccharide soft sweets and a preparation method thereof.The soft sweets comprise water, sugar, Chinese prickly ash polysaccharide and gels, the sugar is at least one of sweetening agents such as white granulated sugar, honey and xylitol, and the gels are at least one of gels such as gelatin tablets, agar, pectin or carrageenan. Artificial additives are avoided, and the soft sweets have remarkable antioxidant activity, such as free radical scavenging capacity, meet the snack requirements, and also can provide health-care functions, such as immunity enhancement, antisepsis and anti-inflammation.