1063 results about "Sweetness" patented technology

The invention provides a fusion protein and application thereof in preparation of Brazilian sweet. The fusion protein comprises a tag protein and a Brazilian sweet protein which are connected by a linker; wherein the linker comprises an amino acid sequence as shown in SEQ ID NO: 1, and the amino acid sequence as shown in SEQ ID NO: 1 is directly connected with the Brazilian sweet protein. The invention also provides a preparation method of the Brazilian sweet protein. The preparation method comprises the following steps: treating the fusion protein by using TEV protease and obtaining the Brazilian sweet protein. Large-scale expression of the fusion protein and the brazitame protein is realized by utilizing an escherichia coli expression system, and the obtained brazitame protein can be correctly folded and has high sweetness.

The invention belongs to the technical field of protein engineering, and discloses a Brazilian sweet protein mutant and application thereof. According to the invention, lysine is used for replacing aspartic acid at the 29th site of Brazilian sweet protein, and / or arginine is used for replacing glutamic acid at the 36th site, and / or alanine is used for replacing aspartic acid at the 50th site, amino acid mutation at the sites is carried out to construct a Brazilian sweet protein mutant, and the Brazilian sweet protein mutant is subjected to heterologous expression in pichia pastoris GS115, so that the Brazilian sweet protein mutant is obtained. And carrying out sweetness performance evaluation on the expressed Brazilian sweet protein mutant. The sweetness property of the double mutant Asp29Lys-Asp50Ala protein is improved by 240% compared with the sweetness property of the Brazilian sweet protein before mutation.

The invention provides a sweet protein mutant as well as a preparation method and application thereof. The mutant is obtained by amino acid mutation on the basis of an amino acid sequence as shown in SEQ ID NO.1 of sweet protein. The amino acid mutation type comprises at least one of K5D, V7R, D29N or E53R. The mutation is introduced into the amino acid sequence of the sweet protein, so that compared with the sweet protein corresponding to the original sequence, the sweetness of the mutant is obviously improved.

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 belongs to the technical field of biology, and particularly relates to a sweet protein composition as well as a preparation method and application thereof. The sweet protein composition comprises the following sweet proteins: at least one of Brazilian sweet protein, kiwi sweet protein, omethoate sweet protein, rhizoma curculiginis sweet protein, capparis masaikai sweet protein, miracle fruit element, petatin, thaumatin and agrocybe cylindracea sweet protein. The invention also provides a preparation method of the sweet protein composition, and the preparation method simplifies the purification process and significantly improves the purity and yield of the sweet protein. The sweet protein composition disclosed by the invention is suitable for various foods, beverages, medicines and health-care products, so that the taste of the medicines is improved, and the compliance of patients is improved. In addition, the sweet protein composition can also be used in weight-losing products, antioxidant supplements and health-care products for enhancing immunity, and oral care products such as toothpaste and mouth wash, and can provide pleasant sweetness and improve mouth feel.

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 invention relates to a multi-taste peptide design method based on deep learning, and belongs to the field of bioinformatics and food science and technology. Aiming at the technical problems that a traditional taste peptide development method is long in time consumption and low in efficiency and an existing calculation method is difficult to predict and generate multiple taste characteristic peptide fragments at the same time, the invention provides a solution based on a loss supervision adaptive variational auto-encoder (LA-VAE). According to the scheme, the standardized database is constructed by integrating multi-source data, model training is carried out by adopting a dual-mode training strategy and a dynamic loss supervision mechanism, and accurate control over various taste characteristics is achieved. 73 kinds of novel functional peptide fragments are successfully designed and verified by applying the method, and the peptide fragments show sweet taste, fresh taste and salty taste characteristics under different concentrations, have good biological safety and can be applied to the field of salt reduction and sugar reduction in the food industry.

The invention discloses bird's nest composite honey suitable for women. The bird's nest composite honey is prepared from the following raw materials in parts by weight: 1-10 parts of bird's nests, 1-10 parts of ginseng, 1-10 parts of donkey-hide gelatin, 1-10 parts of lucid ganoderma, 1-10 parts of walnuts, 5-50 parts of rhizoma polygonati, 5-50 parts of fingered citron, 5-50 parts of dried orange peel, 5-50 parts of dried ginger, 5-50 parts of raw malt and 700-970 parts of refined brown sugar. The cubilose composite honey suitable for women is prepared by taking refined brown sugar as a main raw material and combining more than ten precious traditional Chinese medicinal materials such as cubilose, ginseng, donkey-hide gelatin, lucid ganoderma, walnuts, rhizoma polygonati, fingered citron, dried tangerine or orange peel, dried ginger and raw malt, has the characteristics of being good in taste, quick to dissolve, easy to absorb, pure in color and luster, sweet and lingering, simple and convenient to brew one cup of one piece of sugar; the traditional Chinese medicine composition is suitable for women with yellow, dark and blood-free faces and less menstruation, can maintain beauty, keep young and improve menstruation, and has an obvious menstruation continuing effect on menopausal groups.

The invention relates to a method for increasing the sweetness value of carbohydrates by using an aroma substance containing isoeugenol, which comprises the following steps: mixing the carbohydrates and the aroma substance containing isoeugenol, and exploring the influence on the sweetness response value by using an electronic tongue and a molecular simulation technology. The aroma substance containing isoeugenol comprises isoeugenol or an isoeugenol capsule clathrate compound, the carbohydrate substance comprises cane sugar, and the isoeugenol capsule clathrate compound is an isoeugenol / gamma-cyclodextrin capsule clathrate compound. Compared with the prior art, the sweetening effect of the isoeugenol is obvious under the cane sugar concentration of 7wt%-9wt%; the sweetening effect of the isoeugenol capsule clathrate compound is higher than that of isoeugenol under the same condition, the aroma is more lasting and soft at high temperature, the sweet response value is larger, molecular docking shows that the capsule clathrate compound further strengthens the interaction between sucrose and sweet receptor protein, a theoretical support is provided for precise regulation and control of food flavor, and the isoeugenol capsule clathrate compound has good application prospects. The method can be used for developing novel food and beverage products.

The utility model discloses a preserved fruit processing rapid sugar infusion device which comprises a vertical frame and a sugar infusion barrel, and a lifting piece is arranged in an inner cavity of the vertical frame; the stirring piece is arranged on the surface of the lifting piece, connecting pieces are arranged on the two sides of the sugar permeating barrel, and an overturning piece is arranged on the outer side of one connecting piece. After soaking is finished, the driving piece is started and can drive the sugar permeating barrel to rotate with the rotating rod as the axis, so that the top opening of the sugar permeating barrel rotates to be in a downward inclined state, fruits in the inner cavity of the sugar permeating barrel can flow out more smoothly under the action of gravity, and compared with a mode of manually taking out the fruits, the fruit soaking device is more convenient to use. According to the method, the labor cost can be saved, manual intervention can be reduced, part of syrup can be attached to the surfaces of the fruits and flow out along with the fruits due to the viscosity of the syrup, the syrup on the surfaces of the fruits is reserved to the maximum extent, the loss of sugar in the separation process is reduced, and therefore the sweetness and taste of the preserved fruits are ensured.

The present invention discloses a Kluyveromyces marxianus yeast strain, a method for fermenting rose-flavored coffee beans and the coffee beans. The Kluyveromyces marxianus yeast strain is selected as the fermentation strain. By obtaining and preserving microorganisms from sour meat, the green coffee beans are co-fermented with Damascus rose flowers, thereby endowing the coffee beans with a unique rose flavor. The green coffee beans are subjected to high-temperature sterilization and the rose petals are subjected to ultraviolet sterilization treatment; then inoculation is carried out using a fermentation strain with a specific concentration; then multiple fermentations are carried out in a constant temperature and humidity environment to fully integrate the rose aroma and coffee flavor. Through selective fermentation and precise control of the inoculation concentration, it is ensured that the flavor compounds generated during the fermentation process are consistent, achieving a stable flavor performance. The finally obtained rose-flavored coffee has a unique flavor, moderate acidity, good body, balanced sweetness, appropriate roasting degree and uniform particle size. Its moisture content and trace element content are precisely controlled, and the tasting score reaches 81.3 points.

The invention provides a co-amorphous substance co-loaded with trilobatin and glycyrrhizic acid as natural sweeteners, which does not need to add any auxiliary materials, does not relate to special processes and equipment, and is simple, convenient and efficient in preparation method, easy to industrialize and low in cost. According to the double-drug-loading co-amorphous substance prepared by the invention, the water solubility of the two components can be remarkably improved at the same time, the sweetness of the double-drug-loading co-amorphous substance is superior to that of the original components, and the double-drug-loading co-amorphous substance can be used for improving the solubility of other insoluble components; the compound can be used as a multifunctional flavoring agent and has a wide application prospect.

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 provides a method for preparing Brazilian sweet or a mutant thereof, which comprises the following steps: 1) constructing an expression vector which comprises a coding sequence of the Brazilian sweet or the mutant thereof and a coding sequence of a leader peptide, and the leader peptide is derived from rhizopus oryzae lipase; and 2) introducing the expression vector into a host cell. Also provided herein are Brazilian sweet or mutants thereof prepared by the method. The sweetness of the Brazilian sweet or the mutant thereof is obviously higher than that of Brazilian sweet prepared in the prior art, and the expressed protein has no obvious sweetness delay.

The invention discloses a method for evaluating the comprehensive quality of dried orange peel based on a near-infrared spectrometer and an analytic hierarchy process-entropy weight method, and belongs to the technical field of optical analysis, and the method comprises the following steps: preparing a dried orange peel sample, acquiring near-infrared spectrum data of the dried orange peel sample, and preprocessing; acquiring the year information of the production place of the dried orange peel sample, and measuring the hesperidin content, the nobiletin content, the tangeretin content, the anti-inflammatory activity, the delicate flavor, the sweet taste, the bitter taste, the overall preference degree and the comprehensive score value of the dried orange peel in the dried orange peel sample; establishing a pericarpium citri reticulatae producing area year discrimination model, a hesperidin quantitative model, a nobiletin quantitative model, a tangeretin quantitative model, an anti-inflammatory activity quantitative model, a delicate flavor quantitative model, a sweet taste quantitative model, a bitter taste quantitative model, an overall preference quantitative model and a comprehensive score quantitative model; and detecting a to-be-detected dried orange peel sample, and evaluating the dried orange peel quality. The method has the advantages of economy, simplicity, convenience, rapidness, greenness and the like, and provides a basis for comprehensively evaluating the quality of the pericarpium citri reticulatae.

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 invention discloses mandulapalka milk and a preparation method thereof, and belongs to the technical field of beverage processing. According to the technical scheme provided by the invention, the preparation method of the degreased cyperus esculentus milk enzymolysis beverage comprises the following steps: adding high-temperature amylase into a degreased cyperus esculentus meal aqueous solution for enzymolysis for 1 hour, and then adding alkaline protease and flavourzyme for enzymolysis for 1 hour to obtain an enzymolysis solution; and finally, emulsifying residual starch and dextrin in the enzymatic hydrolysate by using soybean protein isolate and corn oil, and homogenizing by using a high-pressure homogenizer to obtain the cyperus esculentus beverage. According to the method, a multi-enzymolysis technology is adopted, the enzymolysis speed can be increased, the taste can be improved, a double-enzymolysis method is adopted, the enzymolysis time is shortened, starch is subjected to enzymolysis more sufficiently, and the flavor is improved. The defatted cyperus esculentus beverage prepared by the method disclosed by the invention is appropriate in sweetness, silky in mouth, mellow and strong in fragrance and unique in flavor, and is a healthy and mellow leisure beverage.

The invention discloses kluyveromyces marxianus, a fermentation method of rose-flavored coffee beans and coffee beans, the kluyveromyces marxianus is selected as a fermentation strain, microorganisms are obtained from sour meat and preserved, and green coffee beans and rosa damascena are fermented together, so that the coffee beans are endowed with unique rose flavor. Performing high-temperature sterilization on the raw coffee beans and performing ultraviolet sterilization treatment on the rose petals; inoculating by using a fermentation strain with a specific concentration; and then fermenting for multiple times in a constant-temperature and constant-humidity environment, so that the rose fragrance and the coffee flavor are fully fused. Through selective fermentation and accurate control of inoculation concentration, flavor compounds generated in the fermentation process are ensured to be consistent, and stable flavor expression is realized. The finally obtained coffee with the rose flavor has unique flavor, moderate acidity, good mellowness, balanced sweetness, appropriate baking degree and uniform particle size, the moisture content and the trace element content of the coffee are accurately controlled, and the quality identification score reaches 81.3.

The invention discloses a composition for reducing blood pressure, blood sugar and blood fat, and belongs to the technical field of food processing. The moringa oleifera health-care food is prepared from moringa oleifera leaf powder, mulberry leaf powder, wall-broken ganoderma lucidum spore powder, passion fruit powder, prune powder, sea buckthorn powder, roxburgh rose powder, acerola cherry powder, angelica keiskei powder, corn stigma extract, perfume lemon powder, cyclocarya paliurus extract, radix puerariae extract, globe artichoke extract, lecithin, enzymes, OMEGA-3, arabinose and fructo-oligosaccharide. The plant composition which is sour with sweetness and good in taste is prepared by compounding and seasoning all edible raw materials such as glucosyl stevioside / hesperidin, the plant composition has good effects of reducing blood pressure, blood sugar and blood fat, and the adopted raw materials are healthy, non-toxic, easy to obtain, non-toxic to human bodies, especially livers, suitable for popular use and good in application prospect.

Disclosed is a non-alcoholic beer-flavored beverage in which the γ-Nonalactone content is 15 ppb or more. The prominence of sweetness is reduced in the non-alcoholic beer-flavored beverage.

The invention relates to the technical field of protein engineering or genetic engineering, and discloses a method for improving the secretory expression efficiency of sweet protein in pichia pastoris. The invention discloses pichia pastoris for secretory expression of sweet protein. The pichia pastoris simultaneously expresses a sweet protein gene, a secretory signal peptide gene and a gene expression regulatory element. The pichia pastoris is subjected to two-stage fermentation culture, the sweet protein can be successfully prepared, and the yield is 4g / L or above. The technical scheme provided by the invention has an extremely high effect of improving the secretory expression efficiency of the sweet protein.

According to the euphausia superba oil jelly and the preparation method and application thereof, euphausia superba oil and walnut oil are combined, nutritional ingredients which are rich in Omega-3 fatty acid, EPA, DHA and the like and beneficial to brain health can be provided for consumers, choices of different hardness and elasticity are achieved through the reasonable proportion of gelidium amansii powder and water, and the euphausia superba oil jelly has the advantages of being good in taste, good in taste and good in taste. The low-sugar low-calorie jelly has the advantages that the low-sugar low-calorie low-calorie jelly meets the taste requirements of consumers of different age groups such as children and old people, in addition, erythritol is adopted as a sweet source, the sugar content of the jelly is effectively controlled, the calorie intake is reduced, the low-sugar low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie the release time of nutritional ingredients in a digestive system can be prolonged, and the absorption efficiency of nutrients is further improved, so that perfect combination of delicious taste, functions and health is realized.

The invention discloses a cooking control method of a cooking utensil, the cooking utensil and a medium, the cooking utensil comprises a cooking cavity, the cooking cavity contains starch-containing food materials, the cooking control method comprises the following steps: controlling the temperature in the cooking cavity to rise to a first target temperature and keeping the first target temperature for cooking for a first duration, the first target temperature is lower than the inactivation temperature of amylase in the starch-containing food material and higher than or equal to the initial gelatinization temperature of the starch-containing food material; controlling the temperature in the cooking cavity to be reduced from the first target temperature to a second target temperature and keeping the second target temperature for cooking for a second duration; and heating the cooking cavity after the second duration so as to cook the starch-containing food materials. According to the invention, the technical problem of insufficient sweetness of cooked starch-containing food materials is solved to at least a certain extent.

The invention relates to the technical field of plant-based beverages, in particular to a chickpea beverage based on enzymolysis regulation and a preparation method thereof. The preparation method of the chickpea beverage comprises the step of performing enzymolysis on chickpeas by adopting alpha-amylase, acidic lipase and flavourzyme. According to the method, the sugar spectrum of the chickpea beverage is accurately regulated and controlled through a specific enzyme combination and enzymolysis process, the sugar composition of the chickpea beverage is improved, the beverage contains low sugar, medium sugar and oligosaccharide at the same time, the proportion of the low sugar, the medium sugar and the oligosaccharide is moderate, the flavor and taste are improved while the sweetness is well controlled, and the chickpea beverage is made to better conform to the taste preference of consumers and has good market prospects. Meanwhile, the nutritional value and the stability of the product are improved, and the market requirements can be better met.

The invention discloses a method for identifying alcohol and sweet base liquor of different quality grades of Maotai-flavor liquor based on GC-MS (gas chromatography-mass spectrometry) combined with multiple machine learning models in the technical field of liquor production, which comprises the following steps: acquiring volatile substances in a Maotai-flavor liquor alcohol and sweet base liquor sample by adopting a GC-MS chromatographic separation technology, and performing data preprocessing on the acquired volatile substance data; the method comprises the following steps: performing feature screening by adopting Lasso regression, based on the screened features, selecting 10 machine learning models to construct a Maotai-flavor white spirit mellow and sweet base wine quality grade discrimination model, meanwhile, performing performance evaluation on each model, and finally, based on comprehensive model evaluation consideration, selecting an optimal model to perform identification application on an external sample to be detected. According to the method, standard and digital accurate identification of the Maotai-flavor white spirit mellow and sweet base wine is realized, and the method has the advantages of good identification accuracy, high stability, low economic cost and the like.

The invention relates to the use of specific carbohydrate-containing compositions, in particular in tablet form, for production of agents for treatment of hypoglycemia, in particular nocturnal hypoglycemia. The compositions are easy to dose and do not leave a sweet taste in the mouth, but do release the carbohydrates present rapidly in the stomach and are therefore particularly suitable for treatment of in particular nocturnal hypoglycemia.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

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 invention discloses preparation and application of a microbial agent and a metabolite for sweetening fruits and vegetables, by introducing a specific microbial strain and the metabolite thereof, sugar accumulation of the fruits and vegetables in the growth process can be effectively promoted, and the sweetness of the fruits is directly improved. The microbial strains are carefully screened, so that a beneficial microenvironment can be established in a plant body or around a root system, the sugar metabolism process of the plant is promoted, meanwhile, the photosynthesis efficiency is improved, more carbohydrates are accumulated in fruits, and finally, the natural sweetening effect of the fruits and vegetables is achieved. Besides, natural plant extracts and microbial metabolites are adopted as main components instead of traditional chemical sweeteners, so that potential negative effects on crop quality are greatly reduced.

Provided is a beverage that enables improvement of an unpleasant sensation of sweetness that remains on the tongue and / or a reduction in the sensation of freshness. According to one embodiment of the present invention, provided is a beverage that contains: cinnamic acid, a cinnamic acid derivative, or a combination thereof; an acidifier; and a sweetener; wherein the content of at least one of the cinnamic acid, the cinnamic acid derivative, or a combination thereof is 0.01-4 mg / 100 g, and the acidity in terms of citric acid is 0.65-2.5 g / 100 g.