493 results about "Sweetness" patented technology

The invention relates to the technical field of organic fertilizers and planting of watermelons and muskmelons, and provides a special fertilizer for milk irrigated watermelons and muskmelons and a double-stubble planting method for sweetness enhancement of milk irrigated watermelons and muskmelons. The special fertilizer for the milk irrigated watermelons and muskmelons comprises black goat manure, sophora alopecuroide, sesame seed meal, bran, organic fresh milk, brown sugar and zymophyte. The black goat manure is pulverized into powder by a pulverizer, the sophora alopecuroide is pulverizedinto 1 cm to 2 cm, and the ratio of the black goat manure, the sophora alopecuroide, the sesame seed meal, the brans, the organic fresh milk, the brown sugar and the zymophyte is 2700-3200: 80: 50: 150: 5: 1. The double-stubble planting method for sweetness enhancement of the milk irrigated watermelons and muskmelons comprises the following steps: selection of a nursery seedling plate and soil, cleaning and germination accelerating of seeds, soil preparation, transplanting, irrigation, topdressing, shaping and forking of watermelon and muskmelon vines and fruit bearing of the watermelons and the muskmelons. The problems that in an existing watermelon and muskmelon planting process, soil nutrients are damaged due to the fact that chemical fertilizers are used for a long time, and the sweetness of melons is reduced are solved.

The invention relates to the field of microorganisms, and discloses an aspergillus cristatus strain and application thereof. The preservation number of the aspergillus cristatus provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No.41727. The aspergillus cristatus provided by the invention can produce chymosin at high yield, has excellent curding activity and relatively low proteolytic activity, and can reduce the bitter taste of dairy products and improve the yield; the aspergillus cristatus provided by the invention not only can shorten the fermentation time of the dairy product, improve the cream flavor of the dairy product, reduce the peculiar smell of the dairy product, balance the sourness and sweetness of the dairy product and improve the cinnamon flavor, but also has intestinal colonization ability, and has the potential of improving the flavor level of the dairy product and becoming intestinal probiotics.

The present disclosure relates to a food product comprising one or more bioactive compounds and one or more sweeteners, wherein the one or more sweeteners is or comprises at least one sweet protein.

The invention relates to the technical field of crop molecular breeding and detection, in particular to a sweet waxy corn molecular detection system based on an sh1 gene InDel marker and application of the sweet waxy corn molecular detection system, the sweet waxy corn molecular detection system is composed of a forward primer, a reverse primer and a transposon specific primer, and the sequences are shown as SEQ ID NO: 1-3. The sh1 gene InDel marker-based sweet waxy corn molecular detection system provided by the invention can be used for corn sh1 gene Mu insertion rapid detection and / or corn molecular marker-assisted sweet waxy corn breeding. By adopting a sweet waxy corn molecular detection system based on the sh1 gene InDel marker, the accuracy rate is 98.7%. And the detection cost of each sample is 0.15 dollars, and compared with the traditional SSR marking technology, the cost is reduced to 3% of that of the traditional SSR marking technology. From DNA extraction to final result interpretation, the whole detection process takes 3 hours.

The present invention belongs to the technical field of sparkling fruit wine preparation, and specifically relates to a high-quality sparkling fruit wine and a preparation method thereof. The sparkling fruit wine of the present invention is obtained by blending freshly squeezed fruit juice with low-temperature enzymatic fermentation at 15-25°C, post-fermentation, and concentrated fruit juice concentrated by reverse osmosis; the post-fermentation is to gradually cool the fruit wine obtained after low-temperature fermentation, and to sediment yeast and insoluble solids, while post-fermenting. The sparkling fruit wine prepared by the present invention ferments the fruit juice by combining low-temperature enzymatic fermentation with post-fermentation. After fermentation, the content of aroma components such as esters, alcohols, acids, and nutrients in the fruit wine is greatly increased, and the taste of the sparkling fruit wine is richer and fuller; in addition, the post-fermentation fruit wine is blended with the enzymatic juice concentrated by reverse osmosis, so that the sweetness of the sparkling fruit wine is more natural and the fruit aroma is stronger.

The banana transcription factor MabZIP2 disclosed by the invention is combined with a banana fruit MaLSF1 gene promoter to regulate up-regulated expression of the banana fruit MaLSF1 gene. The MabZIP2 expression is instantly silenced, the expression quantity of the MaLSF1 is reduced, the degradation of banana pulp starch is inhibited, and the content of total starch, amylose and amylopectin is increased, so that the sweet taste of banana fruits is favorably improved, and the quality of bananas is improved; the hardness of the banana pulp is improved, the softening of the banana after picking can be delayed, the ripening of the banana fruit after picking is delayed, and the storage period of the banana fruit is prolonged. The banana transcription factor MabZIP2 provides an important gene resource for improvement of banana fruit quality, provides a theoretical basis for research and development of a banana fresh-keeping technology and cultivation of new storage-resistant varieties, and also provides a new way for research and development of a fresh-keeping technology of starch storage type fruits such as bananas, molecular design breeding and cultivation of new storage-resistant banana varieties.

The invention discloses a cane molasses extract with a blood sugar reducing effect as well as a preparation method and application thereof, and belongs to the field of functional foods. According to the invention, cane molasses is subjected to dissolution, centrifugation, ultrafiltration impurity removal, desalination and nanofiltration concentration, and is mixed with calcium chloride, so that the cane molasses extract with the effect of reducing blood sugar is prepared. Experimental results prove that the cane molasses extract prepared by the invention has the characteristics of low glycemic index (GI), carbohydrate digestive enzyme inhibition, high temperature resistance, long-term storage resistance and the like, can also effectively repair pancreas and liver injury and regulate intestinal flora, and has a comprehensive hypoglycemic effect. The food with low glycemic index is prepared on the basis of the high sucrose carrier for the first time, and the food has sweet taste and the function of reducing blood sugar. The invention provides a new raw material scheme for the preparation of dietary supplement food and hypoglycemic drugs for hyperglycemia people, and has prominent practical application value and wide application prospect.

The invention provides a sweet substance screening method and application, and relates to the field of sweet substance development and application, and the sweet substance screening method is characterized by comprising the following steps: providing a sweet substance, analyzing the sweet substance by adopting an electronic tongue technology and a molecular docking technology to obtain first information and second information of the sweet substance, and constructing a bimodal model at the same time, obtaining a screening result; according to the technical scheme provided by the invention, taste features of various common sweet substances are analyzed in a mode of combining an electronic tongue technology and a molecular docking technology, so that taste feature differences of the sweet substances and sucrose can be effectively compared; a machine learning prediction model based on taste attribute values of nine electronic tongue sweet substances and four molecular docking characteristic values is established, and sensory evaluation is used for verification; sweet substances similar to cane sugar in taste are rapidly screened, and the screening accuracy is improved. Based on the method, a thought is provided for excavation and development of novel sweet substances.

The invention discloses a composition for enhancing Chinese chestnut fragrance of a tea beverage as well as a preparation method and application of the composition, and belongs to the technical field of food additives. The composition is prepared from the following raw materials in parts by weight: 0.1 to 0.9 part of furanone, 0.01 to 0.2 part of linalool, 0.001 to 0.5 part of 2, 5-dimethylpyrazine, 0.02 to 0.1 part of geraniol, 0.03 to 0.05 part of beta-ionone and 0.01 to 0.25 part of geranyl acetone. According to the invention, through a unique ratio design, the scorched nut smell of pyrazine compounds, the rich caramel sweet taste of furanone, the stir-fried smoke and fire smell of 2-acetylthiazole and the freshness of geraniol and other terpene alcohols are ingeniously fused, and the complex level of Chinese chestnut fragrance is accurately reproduced. According to the present invention, the edible-grade propylene glycol is adopted as the solvent, such that the solubility, the dispersibility and the stability of the aroma composition in the tea beverage can be effectively improved, the persistence and the uniformity of the aroma release can be significantly improved, the shelf life of the tea beverage product can be easily prolonged, and the market competitiveness of the product can be enhanced.

To provide a plant milk that exhibits natural sweetness and a rich taste.SOLUTION: A plant milk containing a saccharified grain liquid prepared using grain flour including husks. The grain in the grain flour including husks is preferably oats. The plant milk preferably further contains a marine-derived potassium salt. The plant milk preferably further contains an edible oil or fat. The content of the husks in the grain flour including husks is preferably 2 mass% or more and 90 mass% or less.SELECTED DRAWING: None

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

According to the fermented wine rich in alcohol and sweetness and the preparation process thereof, high-sugar-degree grain liquid (wort) is adopted as a fermentation substrate, fermentation is controlled through functional strains in a labor division and staged mode, and the technical problems that in a traditional process, glycerol synthesis is limited, and a wine body is thin, sour and astringent are effectively solved. The content of glycerol is increased under the pure fermentation condition, meanwhile, the content of by-products such as residual sugar and acetic acid is reduced, and high alcoholic sweetness and wine flavor coordination are synchronously achieved in a pure biological fermentation framework.

The invention relates to the technical field of biological catalysis engineering, in particular to a method for improving the solubility of stevioside Reb M and Reb D through enzyme catalysis modification, which comprises the following steps: dissolving Reb M and Reb D with the purity of more than or equal to 90% in a buffer solution with the pH value of 4.0-8.0, adding a non-starch glycosyl donor and composite glycosyl transferase according to the enzyme-substrate mass ratio of 0.05-0.5, and optimizing the enzyme addition sequence to realize specific site modification; reacting for 6-24 hours under the conditions that the pH is 5.5-6.0 and the temperature is 60-85 DEG C, and controlling the proportion of DP2-3 to be 60-80%; hPLC sampling is carried out every 4-6 hours, and the unreacted substrate is less than or equal to 20%; the solubility of the product is greater than or equal to 25g / L, and the sweet taste of the product is pure. According to the method, the solubility of Reb M / Reb D is improved, the structure of a directional glycosylation controlled product is realized, and pure sweetness is reserved; the reaction is mild and controllable, enzyme inactivation is simple and free of residues, industrialization is easy, and stevioside application upgrading is promoted.

The preparation method comprises the following steps: directionally enriching glycyrrhizic acid and liquiritin through a four-step process of temperature-controlled countercurrent extraction, acid precipitation and enrichment, membrane filtration and resin separation, and synchronously removing polysaccharides, pectin and bitter substance glycyrrhetinic acid residues. Compared with a traditional method, the method has the triple advantages that (1) the sweetness enhancing function is achieved, and glycyrrhizic acid and liquiritin cooperate to achieve 2-10 times of wine sweetness adjustment; 2) the stability is prominent, and the turbidity is only increased by 2NTU (25NTU in the traditional process) through 30-day acceleration test; 3) the sensory quality is optimized, and the sensory score of the blended wine body reaches 92 (the medicinal aroma and the wine aroma are harmonious and precipitate-free).

The invention relates to the technical field of wine brewing, and discloses a preparation method of a viburnum macrocephalum pulp sweet white wine, which comprises the following steps: accurately harvesting viburnum macrocephalum pulp grapes, simultaneously removing diseased fruits and green fruits, treating the picked viburnum macrocephalum pulp grapes by adopting an air bag squeezing process, and then carrying out low-temperature clarification treatment to obtain grape juice. According to the preparation method of the viburnum macrocephalum pulp sweet white wine, through low-temperature squeezing and special yeast low-temperature fermentation processes, the retention rate of core terpene aroma substances of the viburnum macrocephalum pulp is larger than or equal to 90%, the finished product is rich in aroma, the attenuation rate of the aroma within the shelf life of 24 months is smaller than or equal to 15%, and the preparation method is far superior to a traditional process; the problem of low natural acidity of the Jones-dried scallop pulp is solved, residual sugar and acidity form golden balance, and the Jones-dried scallop pulp is full in sweet taste but not greasy; the palatability score is improved by 50% or above compared with that of a traditional process; through oak barrel aging process innovation, the finished product can present various flavor structures, the limitation of single flavor of a traditional product is broken through, and the high-end attribute is remarkable.

The application provides an application of a TAS1R2 molecular sensory artificial intelligence biosensor in a sweetness key quality attribute. Specific contents comprise: (1) construction and optimization of a TAS1R2 molecular sensory artificial intelligence biosensor; (2) application of the TAS1R2 molecular sensory artificial intelligence biosensor in the sweetness key quality attribute. The biosensor is integrated by a TAS1R2 protein functionalized modified biosensing chip, a probe platform, an electrochemical workstation and a data display, has the advantages of high sensitivity, good stability, good reproducibility, wide detection range and the like, and can quickly and efficiently identify the sweetness key quality attribute. The application provides the application of the TAS1R2 molecular sensory artificial intelligence biosensor in the sweetness key quality attribute, and based on the biosensor, provides a new method and a new technology for subsequent identification of the sweetness key quality attribute of traditional Chinese medicines and traditional Chinese medicine compounds.

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.

The invention belongs to the technical field of food processing, and particularly relates to novel corn beans and a preparation method thereof.The preparation method comprises the steps of preparation of raw material corn kernels and preparation of the corn beans, and the preparation of the raw material corn kernels comprises the steps of ear harvesting, peeling and dicing, curing, fixation and dehydration; the preparation method of the corn beans comprises the steps of puffing, polishing, screening, winnowing, powder and sugar coating, drying, packaging and delivery. According to the method, the corn kernels which are not ripe are taken as raw materials, are harvested and then are immediately ripened, and are subjected to fixation to lock freshness, so that the delicate flavor and sweetness of the corn in the fresh eating period are partially reserved, the contents of nutrient substances such as protein and amino acid are higher than those of old-fashioned corn beans and corn flowers, and the appearance is good and the taste is crisp.

The present invention relates to the use of a compound of formula (I) or a mixture of two or more compounds of formula (I) for providing sweetness and / or modulating the sweetness of one or more sweet substances, and to a method for producing such a compound. Furthermore, the present invention relates to a compound of formula (I), a composition comprising such a compound, and a method for modulating the sweetness of one or more sweet substances.

To provide: sweetener compositions or sweetened compositions (such as beverages or beverage products) containing siamenoside I, and methods of preparing the same; and methods of improving the flavor and / or temporal profile of sweetenable compositions, such as beverages.MEANS FOR SOLVING THE PROBLEM: In one aspect, a beverage comprises a liquid matrix and siamenoside I, where siamenoside I is the only sweetener. In another aspect, a preparation method for preparing a sweetened beverage comprises mixing a sweetenable beverage with siamenoside I to provide the sweetened beverage, where siamenoside I is present in the sweetened beverage in an amount between about 100 ppm and about 500 ppm.SELECTED DRAWING: None

The application discloses a method for preparing a freeze-dried recombined red date product and belongs to the technical field of food processing. The raw materials for preparing the freeze-dried recombined red date product include red dates, chickpeas and quinoa. The method comprises the following steps: respectively performing softening and curing treatment on the raw materials, compounding the raw materials to obtain compounded raw materials, performing crushing treatment on the compounded raw materials to obtain crushed compounded raw materials, performing first fermentation treatment on the crushed compounded raw materials and yeast to obtain first fermentation products, performing second sterilization treatment on the first fermentation products, performing second fermentation treatment on the first fermentation products and lactic acid bacteria to obtain second fermentation products, and performing freeze-drying treatment on the second fermentation products to obtain the freeze-dried recombined red date product. The method improves the texture stability of the freeze-dried recombined red date product, and the obtained product has low hygroscopicity and hardness, good integrity, rich taste, moderate sourness and sweetness, rich aroma and high sensory quality.

The invention relates to a preparation for enabling wasps to share a beehive to group and a use method. Each batch of the preparation comprises the following components in percentage by weight: 60-70% of sugar-containing cola beverage, 5-15% of essence and 25-30% of old wasp soaking wine. The sweetness of the sugar-containing cola beverage can attract the smell of the wasps, the essence has the effect of preventing the wasps from being attracted by other flavors, and meanwhile, the old wasps are diluted and blended by using the similar body flavors, so that the wasps can form a group in a large beehive. The application method of the preparation comprises the following steps: spraying the preparation once in a box body before the preparation is placed in the field in March to May every year, spraying once again after the preparation is aired, and circulating for more than two times, so that more than three queen bees can be placed in the box body. After three years of tracking, the probability that three groups are combined together in one box body is 97%, the probability that five groups are combined together is 96%, and the probability that ten groups are combined together is 96%.

The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber chocolate pie and a preparation method thereof. The chocolate pie comprises a pie blank, a sandwich and a chocolate coating, raw materials of the pie blank comprise isomaltooligosacharide, raw materials of the sandwich comprise isomaltooligosacharide and trehalose, and raw materials of the chocolate coating comprise maltitol. By using the components, a natural low-sugar system without cane sugar and artificial sweeteners in the whole process is realized; the composite dietary fiber system of the isomaltooligosacharide, the polydextrose and the wheat fiber can meet the requirement of high dietary fiber, considers intestinal health, weight management and sweet taste experience, and realizes unification of health and taste; the product also meets the requirement of zero trans fat; in the preparation process, the cake blank can keep the taste and avoid moisture regain, and a stable and difficult-to-break solid foundation is provided for adding the sandwich and coating the chocolate.

This invention relates to the field of beverage technology, specifically disclosing a low glycemic index health beverage rich in monk fruit leaf flavonoids. The beverage comprises main ingredients, which are composed of the following components by weight: 18-35 parts monk fruit leaf extract, 15-22 parts bitter melon extract, and 15-22 parts houttuynia cordata extract. This invention's low glycemic index health beverage, rich in monk fruit leaf flavonoids, utilizes the bioactivity of natural plant raw materials such as monk fruit leaves, bitter melon, and houttuynia cordata. Through a reasonable proportion of components, it is formulated into a compound beverage with high nutritional value, possessing health benefits such as anti-fatigue, antipyretic, anti-inflammatory, diuretic, and non-toxic effects. Furthermore, it is safe and non-toxic. Combined with monk fruit glycosides and erythritol as sweeteners, it has a good flavor while maintaining a low glycemic index, meeting the needs of people trying to reduce their sugar intake.

The invention discloses an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, so that a user can feel strong and mellow sesame flavor and baking fragrance of sesame. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less, and containing sesame, edible oil and fat, egg yolk, acetic acid and a high-sweetness sweetener, the sesame contains ground crushed sesame and sesame paste, and the content of the sesame is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the content of edible oil and fat is 3.0-20% by mass relative to the total amount of the acidic emulsified liquid seasoning; the egg yolk content is 0.003-0.10 parts by mass per 1 part by mass of the edible fat and oil in terms of raw.

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.

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

The application provides a lactococcus lactis, a compound dairy product fermenting agent and application thereof, the lactococcus lactis has the functions of sweetening and flavoring, and is classified and named as lactococcus lactis Lactococcus lactis The strain has significant sweetening and flavoring characteristics, exhibits strong fructo-oligosaccharide (FOS) and acetaldehyde generation capacity in the fermentation process, can provide endogenous sweet taste and aroma flavor substances for fermented milk, and significantly improves the taste and flavor of the fermented milk.The lactococcus lactis C15 is compounded with lactobacillus casei AU9077 and lactobacillus rhamnosus AU9260 to obtain a compound dairy product fermenting agent, which has a significant synergistic effect in releasing fructo-oligosaccharide, continuously provides stable endogenous sweetening effect for fermented milk, improves the quality of dairy products, and meets the needs of consumers for healthy and flavored dairy products.

The invention belongs to the technical field of low-sugar food preparation, and discloses a preparation method of a special natural antioxidant for low-sugar food, which comprises the following steps: by taking natural polyphenol as a main active component, covalently modifying a polyphenol molecular structure by introducing reducing sugar in a mild glycosylation modification mode, and preparing the natural antioxidant for low-sugar food. The water solubility, the heat stability and the flavor adaptability are obviously improved; the modified polyphenol is synergistically compounded with erythritol and stevioside to construct an antioxidant system with an intermolecular stable structure, and high antioxidant performance and sweet taste release stability can still be kept under the conditions of low-sugar food processing and storage; the method is safe in process and natural in component source, can be widely applied to low-sugar food systems of beverages, baked products and fermented dairy products, and has good practical value and popularization prospect.

The invention provides a red bean and coix seed sweet cake and a preparation method thereof. The preparation method comprises the following steps: (1) performing baking treatment and braising treatment on red beans and coix seeds to obtain a first mixture; mixing with RO water, and boiling to obtain red bean and coix seed flavored water and crushed red beans and coix seeds; (2) mixing RO water and crushed red beans and coix seeds, and grinding to obtain red bean and coix seed pulp; (3) sequentially performing gelatinization treatment, enzymolysis treatment and first filtering treatment on the red bean and coix seed pulp to obtain red bean and coix seed juice; and (4) mixing the red bean and coix seed flavored water and the red bean and coix seed dew, centrifugally removing residues, and carrying out second filtering treatment to obtain the red bean and coix seed sweet dew. The preparation process is optimized, and the red beans and the coix seeds are subjected to enzymolysis by adopting an enzyme preparation under specific conditions, so that the product has proper sweetness without additionally adding a sweetening agent, and the product achieves a stable effect without additionally adding a stabilizing agent.