281 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 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.

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.

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.

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 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.

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.

This invention provides a low glycemic index blueberry extract and its preparation method, belonging to the field of beverage processing technology. The preparation method includes the following steps: blueberries are pulped, then fermented using a compound strain of Lactobacillus acidophilus, Lactobacillus plantarum, and Bifidobacterium, filtered through a membrane filtration device to obtain a blueberry fermentation broth; blueberries are crushed, the pH of an ethanol solution is adjusted to 2-3 with citric acid, followed by ultrasonic extraction, centrifugation to collect the supernatant, and then vacuum distillation of the supernatant to obtain anthocyanin extract concentrate; the anthocyanin extract concentrate is freeze-dried to obtain anthocyanin extract dried product; the anthocyanin extract dried product and blueberry fermentation broth are mixed evenly at a mass-volume ratio of (0.2-0.3) g:1L, then maltitol is added to adjust acidity and sweetness, homogenized, filtered, and sterilized to obtain the blueberry extract. By using compound probiotic fermentation to reduce sugar content and combining it with alcohol extraction to enhance anthocyanins and improve efficacy, the resulting product has anthocyanin content ≥400 mg / L and a low GI.

The invention relates to the technical field of wine preparation, and discloses a brewing method of low-degree sweet type red wine, the brewing method comprises ten steps of raw material screening, segmented temperature control extraction, compound fermentation, gradient degree reduction, low-temperature sugar stabilization, flavor blending, clarification and filtration, aging and curing, sterile filling and finished product inspection, the alcoholic strength of the final product is 8% vol to 11% vol, the residual sugar content is 45 g / L to 65 g / L, and the content of the low-degree sweet type red wine is 1%. The total acid content is 5.5 g / L-7.0 g / L. And raw material screening. According to the preparation method disclosed by the invention, through proportioning the cabernet sauvignon and the rosa rugosa as raw materials and combining segmented temperature-controlled extraction and compound fermentation, anthocyanin and fruity substances in the grape skin residues can be fully extracted, and multi-flavor esters can be generated by virtue of aroma-producing yeast; the natural crataegus pinnatifida bunge concentrated juice and the rose essential oil are subsequently added for blending, and oak barrel aging and tannase astringency reduction are matched, so that the finished product finally presents a compound flavor, is mellow and sweet in taste, free of astringency and long in aftertaste, and solves the problems that the traditional low-degree sweet red is thin in flavor and inharmonious in fragrance.

The invention relates to the technical field of data processing, in particular to a drink sweetness preference dynamic prediction model and a construction method thereof, the dynamic prediction model establishes a coupling differential equation model of sweetness preference and multi-dimensional state factors, replaces a traditional single temperature factor method, and is more comprehensive in prediction dimension and higher in capability of coping with a complex environment. Meanwhile, by introducing a saturation effect mechanism, the model is prevented from outputting a prediction result of anti-physiological common sense under extreme conditions, so that the prediction result is more in line with human labor-saving and psychological response laws, thereby being more consistent with real behaviors of a user. The invention further provides a method for predicting the sweetness preference of the user beverage, the method can respond to changes of various environment and product factors dynamically and quantitatively in real time, accurate prediction of the sweetness preference of the user is achieved, data support is provided for personalized product recommendation or automatic production scheduling, and the method has good practical value.

The present invention generally relates to the use of a sweetening composition comprising (i) a mycelia of an ascomycete or an aqueous extract thereof or (ii) an aqueous extract of a fruiting body of an ascomycete, to provide improved flavor to a product for oral administration, as well as to a sweetening composition comprising (i) a mycelia of an ascomycete or an aqueous extract thereof or (ii) an aqueous extract of a fruiting body of an ascomycete as well as to compositions comprising combinations of sweetening compositions and a product for oral administration.

The present invention provides a sweetener composition with improved taste quality of a sweet substance. The present invention relates to a sweetener composition containing the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide selected from the group consisting of a compound represented by the formula (I): γ-Glu-X-Gly (I) wherein X is an amino acid residue or an amino acid derivative residue, and a compound represented by the formula (II): γ-Glu-Y (II) wherein Y is an amino acid residue or an amino acid derivative residue, or a salt thereof, (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof, and (C) a sweet substance.

The present invention addresses the problem of improving the aftertaste of the taste of a preservative, which is likely to occur after a beverage obtained from a beverage base having low sweetness is drunk. Bitter substances are used in the invention.

A new and distinct Fragaria x ananassa plant named ‘Finette’ which exhibits an upright growth habit with moderately dense foliage and a relative abundance of stolons. ‘Finette’ is characterized by large foliage born on broadly outreaching stolons, an abundance of red berries with achenes that are level with the firm flesh which has a pleasantly sweet, non-acidic flavor proven to be consistently produced from late April to early November while maintaining their large conical size. ‘Finette’ has shown stability of these characteristics from generation to generation.

This invention relates to a method for preparing rice saccharification liquid, dough for baking products, and baked goods. More specifically, it relates to a baked goods comprising rice saccharification liquid prepared using yellow koji, white koji, and sake lees, and a method for preparing the same. This invention develops a rice saccharification liquid prepared using yellow koji, white koji, and sake lees, which, compared to existing rice saccharification liquids prepared using yellow koji or white koji, exhibits reduced sweetness and increased glutamic acid and aspartic acid content to provide further enhanced umami, in addition to enhancing various rich flavors (aromas). Furthermore, by adding the rice saccharification liquid of this invention, baked goods with umami and various rich flavors (aromas) can be prepared.

The invention relates to a beverage containing a) sucralose, saccharin and cyclamate, b) water, c) malic acid and d) lactic acid. The invention also relates to a beverage containing a) one or more high potency sweeteners, b) water, and c) 0,001 to 0,2 wt.-% malic acid and / or d) 0,05 to 0,6 wt.-% lactic acid. Furthermore, the invention addresses the use of lactic acid and malic acid and optionally citric acid in combination in a beverage containing high potency sweeteners for reducing or masking the sweet aftertaste or lingering effect of said high potency sweeteners or for improving the sensory profile of said beverage containing high potency sweeteners. The invention is also about the use of lactic acid and malic acid and optionally citric acid in combination in a beverage containing high potency sweeteners and at least one flavour compound for enhancing or prolonging the flavour impression of said flavour compound.

The application discloses a general optimization method for 3D printing sugar-reduced food, comprising the following steps: S1. Defining and measuring core parameters: including porosity P of a 3D printing food matrix, odor concentration C of an odor active component accounting for a total mass proportion of the food matrix, sucrose reduction amount Suc compared with a traditional full-sugar food, and a sensory evaluation index S of a sensory evaluator on a sweetness similarity degree between the sugar-reduced food and the traditional full-sugar food; S2. Constructing a quantitative model: under the condition of setting the sucrose reduction amount Suc value in advance, a plurality of different P, C and S corresponding data are obtained through experimental design, and based on the data, a quantitative model of the sweetness similarity S about the porosity P and the odor concentration C is obtained by using a multiple linear regression method; and the problem that the prior art cannot clearly guide how to set the printing parameters and the formula to obtain the best comprehensive sensory experience under the premise of ensuring a certain sugar reduction ratio is solved.

The invention provides an enteral nutrition composition capable of improving taste and compliance and application of the enteral nutrition composition, and belongs to the technical field of nutritious food. The composition disclosed by the invention comprises the following components in percentage by mass: 92.5-97.5% of compound fruit and vegetable powder and 2.5-7.5% of sodium salt. On the basis of compound fruit and vegetable powder and sodium ions with specific concentration, natural components are scientifically proportioned, and the multi-target synergistic effect is utilized, so that the taste and palatability of the enteral nutritional food during eating are systematically and remarkably improved from the aspects of bitterness inhibition, sweetness increase, physical adsorption, acid-base neutralization, flavor shielding and the like; therefore, the feeding willingness of the patient and the compliance of long-term use are improved.

The invention discloses prebiotic soft fried dough twists and a making method thereof, and belongs to the technical field of food. The fried dough twist disclosed by the invention is prepared from the following raw materials in parts by mass: 132 to 169.5 parts of a dough base material, 5 to 6 parts of resistant dextrin, 7 to 9 parts of fructo-oligosaccharide microcapsules, 6 to 8 parts of isomaltitol, 1.5 to 2 parts of stachyose, 0.5 to 1.0 part of soybean lecithin and 0.01 to 0.03 part of vitamin E. The prebiotic retention rate is synergistically increased through microcapsule coating and a making process, the aging resistance of the fried dough twist is improved through synergistic moisturizing of resistant dextrin and fructo-oligosaccharide microcapsules, white granulated sugar is partially replaced by isomaltitol, stachyose and other sugar parts with low glycemic index, and the taste of the fried dough twist is improved. And the resistant dextrin with high dietary fiber content and the fructo-oligosaccharide prebiotics are matched, so that the product not only meets the sweet taste requirement, but also meets the healthy diet pursuit of modern consumers on low sugar, high fiber and high prebiotics.

The present utility model relates to a food composition, specifically a squash (Cucurbita moschata) tart in which squash (Cucurbita moschata) serves as the principal filling ingredient. Squash (Cucurbita moschata) is underutilized in commercial pastries due to its high moisture content and the perceived difficulty of developing a stable, smooth-textured tart filling. It provides nutritional benefits, being rich in beta-carotene, vitamins, and dietary fiber. The composition comprises puréed squash (Cucurbita moschata), all-purpose flour, milk, cream cheese, white sugar, butter, de-shelled whole egg, cornstarch, yeast, vanilla extract, and salt. The utility model further discloses a preparation method involving steaming the squash (Cucurbita moschata) to enhance sweetness, soften coarse fibers, and retain nutrients prior to puréeing. The resulting squash (Cucurbita moschata) purée is combined with wet and dry ingredients to form a uniform mixture, which is baked to achieve a smooth and cohesive tart structure with consistent quality.

The present invention relates to a preparation method for a stevia tomato and a stevia tomato prepared thereby. The preparation method of the present invention is to enhance sweetness of a tomato by using stevioside having strong sweetness with few calories, and thus may provide an alternative to consumers who want to reduce sugar intake, may enable uniform distribution of stevioside inside a tomato to maintain consistent taste throughout the tomato, may prevent quality degradation caused by oxidation by coating with vitamin C, which is an antioxidant, and may maintain freshness of a tomato for a long period of time. In addition, the stevia tomato prepared by the preparation method of the present invention has improved oxidation resistance as compared to conventional tomatoes and reduces problems such as discoloration and spoilage, thereby increasing the period for which freshness is maintained, which may contribute to extending the shelf life and increasing commercial value.

The present application provides a high-stability zero sucrose milk-containing solid formed product, and the preparation raw material comprises a sweetener selected from sorbitol, polydextrose and trehalose. By using a specific kind of sweetener to replace sucrose, the present application not only can reduce the heat of the product, but also can effectively improve the texture stability of the product. The sweetener used in the present application has good moisturizing performance and low crystallization tendency while maintaining sweetness, which helps to reduce water migration and sugar crystallization, thereby slowing down the hardening phenomenon of the milk-containing solid formed product.

The application discloses a method for promoting color change and sweetness increase of citrus, and belongs to the field of physiological regulation of citrus cultivation. The application provides application of spearmint oil in the field of promoting color change and sweetness increase of citrus. In view of the problems of slow color change and insufficient sugar accumulation of citrus fruits, the application provides a method for improving quality of citrus based on plant secondary metabolites. The plant source preparation containing the spearmint oil is applied to the citrus, and good effects of promoting color change and sweetness increase can be achieved, the fruit quality is improved, and the commodity value is improved. The application adopts pure plant source medicinal ingredients as the medicinal ingredients for promoting color change and sweetness increase of citrus, so that the green food production standard can be met while the commodity value is improved.

The application discloses a preparation method and application of allulose-vanillin microcapsules, and comprises a double emulsion preparation step, an alternating current field treatment step and a spray drying step. By constructing a double water-in-oil-in-water emulsion, the problems of low solubility and poor stability of the material are solved, and the bioavailability of allulose and vanillin is improved. The allulose-vanillin microcapsules are prepared by using alternating current field superimposed spray drying, the adsorption and combination of allulose and vanillin molecules on the water-oil phase are strengthened, and the encapsulation rate and the retention rate of vanillin are effectively improved. The preparation method provided by the application aims to reduce the sucrose content in food by using cross-modal interaction, realizes the goal of reducing sugar without reducing sweetness of food, solves the problems of insufficient sweetening effect and limited microcapsule embedding efficiency of flavor substances in the prior art, and has a wide market application prospect in the field of food processing.

The invention relates to the technical field of hawthorn processing. The invention provides functional haw flakes and a preparation method thereof. The functional haw flakes are prepared from the following raw materials in parts by weight: 50-65 parts of haws, 13-17 parts of Chinese yams, 5-9 parts of coix seeds, 0.5-1.5 parts of dried orange peel, 12-14 parts of erythritol and 3-5 parts of folium artemisiae argyi. The raw materials of the traditional haw flakes are improved, and the components such as the Chinese yam and the coix seeds are introduced, so that the taste and functions of the haw flakes are enriched. By extracting effective components in the pericarpium citri reticulatae and the folium artemisiae argyi, the taste is improved, meanwhile, the use of preservatives is avoided, and the safety of the product is improved. The erythritol is introduced to replace the traditional white granulated sugar, so that the intake of sugar is effectively reduced, the requirement of low sugar in the modern society is better met, and the sweetness and taste of the haw flakes are close to those of the traditional haw flakes by exploring the formula.

The invention discloses an apple polyphenol-stevioside composite flavoring agent, and belongs to the technical field of food processing. The compound flavoring agent is prepared from the following raw materials in parts by weight: 110 to 120 parts of maltitol, 4 to 7 parts of stevioside and 7 to 10 parts of apple polyphenol. According to the compound flavoring agent disclosed by the invention, through the synergistic effect of the apple polyphenol and the stevioside, the mouth feel defects that the stevioside is obvious in bitter taste and lags behind the sweet taste are effectively overcome, and the mouth feel experience is remarkably improved. And the product has an antioxidant function, is endowed with a healthy additional value, and conforms to the requirements of the market on functional food additives. Meanwhile, the preparation process is optimized, high uniformity and stability of the product are ensured, the product can keep excellent performance in multiple scenes such as beverages and baked food, the problem that the application scene of the prior art is limited is solved, and a new solution is provided for developing broad-spectrum food additives with excellent taste and multiple functions.

The food composition using sweet potatoes and Cheonggukjang according to the present invention is, It is characterized by comprising 82~88% by weight of sweet potato paste, 2.5~5.0% by weight of Cheonggukjang powder, 1.5~3.0% by weight of Injeolmi soybean powder, 1.5~3.0% by weight of rice protein powder, 1.5~3% by weight of nut powder, 1.0~2.0% by weight of syrup, 0.5~1.0% by weight of agar, 1.0~1.5% by weight of flavor enhancer, 0.3~0.5% by weight of natural preservative, and 0.2~0.3% by weight of citric acid. Furthermore, the present invention can further neutralize the odor of Cheonggukjang and enhance the savory flavor and nutritional components of the grain by including 1.5 to 3.0 weight percent of roasted barley powder. The food composition according to the present invention can neutralize the aroma of Cheonggukjang while improving the flavor and nutrition of the product. In particular, since 80% by weight or more of the total weight consists of sweet potato paste, the natural sweetness and flavor of sweet potatoes can be delivered more intensely, thereby providing a richer taste for the product and a soft, moist texture. Furthermore, cookies or energy bars produced by the food composition of the present invention can secure a soft and chewy texture, maintain an appropriate viscosity that does not easily crumble, and exhibit excellent advantages in terms of nutrition.