36 results about "Sucrose" patented technology

The invention discloses a plant antifreezer and its preparation method. The plant antifreezer is preparegggggd from the following components of: by weight, 0.5-0.97% of glucose, 0.5-0.97% of cane sugar, 0.2-0.5% of potassium dihydrogen phosphate, 0.18-0.21% of novel monomolecular lipid film, 0.06-0.17% of paclobutrazol, 0.2-0.33% of amino acid, 0.02-0.05% of 6-benzylamino-purine, 0.01-0.05% of rapin, 46-48.4% of glycerin and 48.6-51% of water. The plant antifreezer provided by the invention is nontoxic and harmless, doesn't pollute the environment, and can be directly sprinkled on plant leaf surfaces, flowers and flower bus. The preparation method is simple and requires low cost. Effective antifreezing period can reach 15-20 days. By the adoption of the plant antifreezer, lower temperature freeze injury resistance of plants can be enhanced and the freeze injury can be rapidly mitigated after freeze injury. The plant antifreezer provided by the invention can be used to form a protection film on the surface of a plant and protect the plant from cold, and has an effect of preventing diseases.

The invention relates to the field of food processing, and discloses a frozen dough improver, frozen dough with the same, and a preparing method and application. The improver comprises, by mass, 80-96.5% of trehalose, 0.5-2.5% of xanthan gum, 0.5-2% ofsodium carboxymethylcellulose and 2-8% of sodium dihydrogen phosphate. The frozen dough comprises 90-110 parts of flour, 8-12 parts of cane sugar, 0.8-1.5 parts of yeast, 0.8-1.2 parts of baking powder, 0.8-1.2 parts of shotening, 2-7 parts of the improver and 45-55 parts of water. The improver can protect the activity of the yeast in the frozendough, improve the flowability of the dough and make the surface of a steamed bun prepared from the frozen dough frozen at a low temperature high in smoothness; the steamed bun cooked after the frozendough with the improver prepared from the preparing method is stored is soft in taste, large in size, smooth in surface and long in shelf life and meets the requirements for steamed bun quality in the south of China.

The invention discloses edible printing ink which comprises the following raw materials in parts by weight: 20-45 parts of a natural edible colorant, 10-30 parts of water, 80-90 parts of plant oil, 1-10 parts of sucrose, 5-20 parts of shellac, 0.1-1.5 parts of an edible additive and 1-5 parts of nano maize starch, wherein the natural edible colorant is one or a mixture of several of orange yellow, black bean red, black currant red and rosa laevigate michx brown, and the plant oil is one or a mixture of several of peanut oil, linseed oil and rapeseed oil. Due to the adoption of the natural colorant, the plant oil, the additive and the nano material, the edible printing ink has excellent performances of high lustrousness, high tinting strength and the like, and completely meets the safety and health requirements of national edible products.

The invention discloses a method for producing a peanut beverage. The method comprises the following steps of: baking peanuts; removing red skins of peanut kernels; pulping the peanut kernels together with purified water; adding protease for enzymolysis; performing filtration to obtain filtrate; blending the filtrate; and homogenizing the filtrate, thus obtaining the peanut beverage. The enzymolysis is performed for 30 to 50 minutes at the temperature of 55 DEG C by adding 16 to 30U/g protease of peanut. Oligosaccharide for substituting sucrose is added in blending. Because the enzymolysis technology is used, the soluble protein content of the produced peanut beverage is improved, the digestion rate and the nutritional value of the protein are improved, the utilization rate of the raw materials and the quality of the product are improved, and sediment of the product is reduced; wheat oligosaccharide with the effects of propagating bifidobacteria and improving immunity is compounded in the product; and the common sucrose is substituted by added protein candy, sorbitol or xylitol, and the product does not contain monosaccharide or disaccharide, so the product has low sugar and low energy and is an ideal beverage suitable for crowds of high blood fat and high blood sugar and used for losing weight.

The invention relates to the field of liquid dairy product, in particular to a milk oligopeptide added liquid milk and a preparation method thereof. The milk oligopeptide added liquid milk, based on 1000 parts by weight, comprises 942-996 parts of milk, 0-50 parts of white granulated sugar, 3-5 parts of milk oligopeptide, 0.1-1.5 parts of thickening agent and 0.9-1.5 parts of emulsifying agent combination, wherein the emulsifying agent comprises 0.8-1.1 parts by weight of sucrose fatty acid ester with HLB value being 15 and HLB of total emulsifying agent being 9-11. The invention surmounts the technical difficulty that a quantity of milk scale is produced when adding high protein substance in superhigh temperature liquid milk, adds variety of liquid dairy products which are suitable for puerperae, rich in protein and Fe, and has high absorptivity and good mouth feel, and innovates the product structure and formula composition of original compound liquid milk, thus new product varieties appear on market.

The present invention relates to compressed tablets for peroral delivery of the cannabinoid cannabidiol (CBD). More particularly, the invention provides a compressed tablet having a tablet weight of 60-1200 mg, said tablet being composed of: 50-95 wt. % of a granulate; 5-50 wt. % of lactose; and 0-30 wt. % of other tablet excipients; wherein the granulate contains: a.2-15 wt. % of cannabidiol; b.2-30 wt. % of sucrose fatty acid mono-ester; c.30-96 wt. % of lactose; and d.0-25 wt. % of other granulate excipients. The compressed tablets according to the invention can conveniently be used in the treatment of psychosis disorders or anxiety disorders. The invention further provides a method for the manufacture of the compressed tablets.

The invention relates to a method for manufacturing a sorbitol syrup having a total reducing sugar content no higher than 0.2% and mannitol content of less than 1%, with 70 wt % of dry matter. Said manufacturing method is characterized in that it includes the steps of: (a) hydrolyzing a solution of sucrose in a solution of invert sugars, (b) separating the solution of invert sugar by simulated moving bed chromatography into, on the one hand, a dextrose syrup having at least 99.3%, preferably 99.4%, more preferably at least 99.5%, and even more preferably 99.7% of dextrose content and, on the other hand, a fructose syrup having at least 90%, preferably 92% of fructose content, and (c) hydrogenating said dextrose syrup into a sorbitol syrup having a reducing sugar content no higher than 0.2% and a mannitol content of less than 1%, with 70 wt % of dry matter.

The invention provides a zero-calorie fruit-flavored vitamin drink, which is prepared by mixing nutrition enhancers, stevioside, fructose, natural spices, natural pigments, and sour agents with water; the zero-calorie fruit-flavored vitamin drink of the present invention Stevioside is used as the main sweetener to replace sucrose and other chemically synthesized sweeteners in existing functional beverages, reducing the sugar content and calorific value of beverages; the natural flavors contained in it not only improve the taste but also affect the Good for human health.

The invention relates to a compound sweetener suitable for refreshing neutral beverage and a preparation method thereof. The compound sweetener comprises the following components: 3.33-8.33 percent of sucralose, 10-25 percent of isomaltitol, 5-10 percent of xylitol, 2-5 percent of maltodextrin, 33.67-74.67 percent of glucose and 5-18 percent of beta-cyclodextrin. The process comprises the following steps of: throwing xylitol, partial glucose and other auxiliary sweeteners into a multidimensional mixing machine, and performing primary mixing; dissolving sucralose, residual glucose and the other auxiliary sweeteners in water, and obtaining mixed aqueous solution; introducing the mixed materials subjected to primary mixing into a fluidized bed from the bottom of a spray fluidization bed through positive pressure and accelerating the flow from bottom to top, and applying negative pressure to the upper part of the spray fluidization bed so as to vibrate up and down, so that the mixed materials are boiled in the fluidized bed, and fine sugar alcohol particles are formed; and continuously spraying and dispersing the mixed aqueous solution to the fine sugar alcohol particles in the fluidized bed through a multi-point spray gun on the side part of the fluidized bed, and performing hot-air drying to obtain the compound sweetener.

The invention discloses an artichoke byproduct-derived farmyard feed and a preparation method thereof, and belongs to the technical field of the feeds. The artichoke byproduct-derived farmyard feed is prepared by mixing the following various raw materials in parts by weight: 65-75 parts of artichoke leaf, 5-10 parts of vegetable leaf, 0-8 parts of corn flour, 0-10 parts of soybean meal, 5-10 parts of rice bran or wheat bran and 3-7 parts of 8%-15% cane sugar aqueous solution. The preparation method of the artichoke byproduct-derived farming feed is simple; the raw materials are common for a farmyard and can be gained conveniently. If the livestock (poultry) is fed with the feed, the immunity of the livestock (poultry) can be enhanced and the absorption and utilization ability of the livestock (poultry) to food is improved, and the taste of the meat of the livestock (poultry) also can be improved; the artichoke byproduct-derived farmyard feed is green and safe.

The invention discloses honey-baked peanuts and a processing technology thereof and relates to the technical field of food processing. The technology comprises the following steps: weighing flour, starch, cane sugar, honey, water and vegetable oil for blending, stirring a condiment adhesion agent and peanuts, drying, cooling, and screening, thereby obtaining the product. The honey-baked peanuts and the processing technology thereof disclosed by the invention have the beneficial effects that according to the prepared honey-baked peanuts, any preservative is not added, natural food materials are adopted, and the honey in the formula has the effects of strengthening the middle-Jiao, moistening dryness, relieving pain and detoxifying, is a natural food, consists of monosaccharide type glucose and fructose, can be directly absorbed by the human body, does not need enzymatic decomposition, can be absorbed by the human body without digestion and has good health effects on women and children, particularly the old. Moreover, the peanuts contain rich proteins and amino acids, and have the effects of lowering cholesterol levels and moistening the skin and the peanuts and honey are combined to prepare the honey-baked peanuts disclosed by the invention, and the honey-baked peanuts can achieve the effects of beautifying and promoting health.

The invention relates to a toilet article, in particular to a scented soap. A sea cucumber soap, the weight percentage of each component is: 80-90% of soap base, 5-10% of sea cucumber active extract, 2-4% of white sugar, 1-2% of dye solution, and 2-4% of natural plant essential oil. The present invention recycles and reuses the cooking waste liquid produced during the processing of fresh and live sea cucumbers, extracts soluble sea cucumber active substances such as sea cucumber collagen, sea cucumber polysaccharides, sea cucumber saponins and the like, and combines these active substances with traditional Soaps are combined to make the sea cucumber soap with certain beauty and health care effects. Not only the cooking waste liquid, which is a processing waste, is well reused, reducing waste and pollution, but also makes the soap have more beauty and health care functions such as maintenance, skin care, anti-aging, and anti-oxidation, so that sea cucumbers are no longer just for eating. Nutritional supplements.

The invention discloses a production technology of a lactobacillus plantarum fermented pear juice beverage. The technology comprises the following steps: (1) inoculating a liquid seed culture medium with lactobacillus plantarum, and activating so as to obtain a seed solution containing thalli; (2) cleaning, dicing and quickly juicing snowflake pears to obtain a snowflake pear juice; (3) taking thefreshly squeezed snowflake pear juice, adding sucrose, sterilization and cooling the obtained solution, inoculating with ht elactobacillus plantarum to obtain a seed culture solution, carrying out fermentation culture, naturally settling the fermented pear juice after the fermentation is finished, and taking the supernatant liquid to obtain the lactobacillus plantarum fermented pear juice beverage. The obtained beverage is sour, sweet and delicious in taste and free of bad smell. The viable count of the lactobacillus plantarum in the beverage is measured to be 1.12 * 10<11> CFU/mL. The totalcontent of organic acids is increased from 7.81 g/L to 21.46 g/L, and the content of lactic acid is obviously increased. The invention provides a production method of a viable bacteria type beverage with antioxidant capacity.

The invention provides a sucralose-6-ester purification method, which comprises: adding an oxidizing agent to a mother solution to be purified, carrying out an oxidation reaction under a first preset condition, adding an alkaline hydrolysis agent, and carrying out an alkaline hydrolysis reaction under a second preset condition to convert target impurities into sucralose-6-ester so as to obtain an oxidation alkaline hydrolysis reaction solution, adjusting the pH value of the oxidation alkaline hydrolysis reaction liquid to be neutral, keeping for a period of time, then heating and filtering to remove insoluble impurities, and then separating liquid to obtain a first water phase and a first organic phase; extracting the first water phase by adopting an extracting agent, and combining a second organic phase obtained by extraction with the first organic phase to obtain mother liquor to be crystallized; and a crystallization step: concentrating the mother liquor to be crystallized, and crystallizing under a third preset condition to obtain a sucralose-6-ester crude product and a first filtrate. According to the method, the impurity content is effectively reduced, and meanwhile, the yield of a target product is greatly improved.

The invention discloses a longan drink and a preparation method thereof. The longan drink is prepared from 1000-3000 parts of longan pulp, 100-300 parts of sucrose, 1-20 parts of yeasts, 1-10 parts of sulfur dioxide, 1-50 parts of citric acid and 30-50 parts of pectinase. The preparation method comprises the following steps of 1) adding sulfur dioxide to the longan pulp, and breaking and squeezing the mixture to extract juice; 2) adding the citric acid to the prepared longan juice to regulate the total acid to be 3-5g/L, and then adding pectinase for enzymolysis and clarification; 3) adding the sucrose and the yeasts to the longan juice after enzymolysis and clarification, and fermenting the longan juice at 30-35 DEG C for 1-5 hours; and 4) blending the liquid obtained by fermentation with water, and then carrying out sterilization, thus obtaining the longan drink. The longan drink takes longans as main raw materials, has low alcohol content, moderate sweetness and good taste, and has unique aroma emitted by the longans.

The present invention discloses a production technology of dried codnopsis bulleyana root slices. The production technology comprises the following steps: raw material washing and raw material freezing treating. The production technology is characterized in that w step are characterized in that washed codnopsis bulleyana root slices are placed in an environment at -5 DEG C to be frozen for 6-8 hours, then the frozen codnopsis bulleyana root slices are slowly frozen at -16 DEG C to -18 DEG C for 12 hours or more, then the frozen codnopsis bulleyana root slices are soaked with accessory materials of white granulated sugar and citric acid, and the soaked codnopsis bulleyana root slices are baked to obtain the finished products. The slow freezing is used to produce ice crystals to destroy texture structures of the codnopsis bulleyana roots, then sucrose and citric acid are added to conduct soaking, an assisted ultrasonic treatment further damages the texture structures of the codnopsis bulleyana roots to improve penetration effects of sugar and acid, and baking and drying, starch gelatinizing, dehydrating and curing are conducted to obtain the dried codnopsis bulleyana root slices which are full and not wizened in appearance and shapes, moderate in sweetness and sourness, flexible in texture, light yellow, semi-translucent, and shiny and have a smell of the dried codnopsis bulleyana root slices.

The invention provides a small cake containing tomatoes and frozen bean curds. The small cake is prepared from weak strength flour of wheat, tremella powder, walnut oil, tomatoes, frozen bean curds, eggs, salt, stevioside, fish gelatin, star anise, fennel seeds, cinnamon, black pepper, nutmeg, twolobed officinal magnolia bark, cumin, rhizoma kaempferiae, black cardamon, hot pepper, galangal, rhizoma atractylodis macrocephalae, lactic acid bacteria, yeast and lysozyme. The small cake containing tomatoes and frozen bean curds is low-fat and low-sugar, is suitable for scale production, and has the advantages of having intense fragrance, being slightly sour, tasty and refreshing, having a moderate salinity, being golden yellow in color, being mellow and delicious, being nutritionally balanced and being easy to digest; tomatoes, frozen bean curds, spices and vegetable oil are mixed, so that the nutrients are well-balanced; after being baked at high temperature for a short time, the small cake has intense, harmonious and lasting fragrance, is crispy outside and tender inside, and is high in nutrient content; the surface of the small cake is provided with lysozyme as a protective agent, so that the effects of bacterium resistance and disinfection are achieved and the shelf life is prolonged; the small cake contains no cane sugar and additives and contains walnut oil, and thus is nutritional, safe and healthful and can be eaten by any population in quantity.

A health-care food for delaying senility and regulating blood fat is prepared from lecithin, VE and the excipient prepared from calcium carbonate, calcium phosphate, cane sugar powder, lactose powder, sorbitol, gelatin, micropowdered silica gel, magnesium stearate and hydroxypropyl methylcellulose.

The invention discloses a culture medium for planting shiitake mushrooms, a preparation method of the culture medium and a method for planting the shiitake mushrooms in the field of agricultural planting related technology. The culture medium for planting the shiitake mushrooms is prepared from raw materials in parts by weight as follows: 80-100 parts of wood flour, 25-30 parts of wheat bran, 20-25 parts of rice bran, 4-6 parts of corn flour, 3-5 parts of gypsum powder, 2-3 parts of sucrose, 0.1-0.2 part of a growth regulator, 0.5-1 part of microbial strains, 5-8 parts of quicklime and 70-100parts of water. Not only can the growth cycle of the shiitake mushrooms be greatly shortened, but also both size and weight of the growing shiitake mushrooms are remarkably increased.

The invention relates to the technical field of molecular distillation, in particular to surrounding centrifugal sucrose-6-ester continuous production equipment and a production method. The production equipment comprises a tank body, a main transmission chamber, a stirring chamber, a distillation chamber, an auxiliary transmission chamber and a driving motor, wherein the tank body is formed by connecting the main tank and the tank cover, and the tank cover can be detached during installation or detachment so that installation and maintenance can be facilitated. A driving motor is mounted on the tank cover, and a vacuum opening is further formed in the tank cover; three drainage pipes are uniformly distributed on the circumferential surface of the main tank; an upper partition plate, a middle partition plate and a lower partition plate are sequentially mounted on the inner wall of the main tank from top to bottom; The inner part of the whole main tank is divided into four parts, namely a main transmission chamber, a stirring chamber, a distillation chamber and an auxiliary transmission chamber by the three partition plates; according to the invention, molecular distillation equipment is modified, so that all reaction processes for preparing sucrose-6-ester can be completed in the molecular distillation equipment at one time, and the reaction processes and upstream and downstream connection time are shortened; therefore, the production efficiency of the sucrose-6-ester is greatly improved.

The invention provides hard carbon microspheres as well as a preparation method and application thereof. In order to solve the problems of low initial coulombic efficiency and poor rate capability of the existing hard carbon negative electrode material for secondary batteries, the invention provides novel hard carbon microspheres which are obtained by co-carbonizing at least two hard carbon precursors, wherein the hard carbon precursors are two or more of water-soluble phenolic resin, glucose, cane sugar, starch and lignin. The hard carbon microspheres have better sphericity, larger interlayer spacing, extremely low specific surface area and excellent conductivity. The material is used for sodium ion batteries and has high reversible capacity, high initial coulombic efficiency and good rate capability. The preparation method is simple, the cost is low, the diameter range of the microspheres is controllable, and large-scale industrial production can be realized.

The invention discloses a method for preparing a hemostatic material based on an air jet pulverization technology. The method comprises the following steps of (1) preparing a fibrinogen solution, wherein the fibrinogen solution comprises the following components of 2.5-3.5 wt% of fibrinogen, 10-25 wt% of trehalose, 2-10 wt% of glycine, 1.0-1.5 wt% of sodium chloride, 0.1-0.6 wt% of sodium citrate, 2.0-2.5 wt% of arginine hydrochloride and the balance of water for injection; (2) performing freeze drying on the fibrinogen solution, and performing air jet pulverization to obtain fibrinogen powder; (3) preparing a thrombin solution, wherein the thrombin solution is prepared from the following components of 0.1 to 0.5 weight percent of thrombin, 1.5 to 5.0 weight percent of trehalose, 0.3 to 1.0 weight percent of calcium chloride, 0.5 to 2.0 weight percent of glycine, 1.0 to 3.0 weight percent of cane sugar, 0.5 to 2.0 weight percent of dextran 20 and the balance of water for injection; (4) performing freeze drying on the thrombin solution, and performing air jet pulverization to obtain thrombin powder; and (5) mixing the fibrinogen powder with the thrombin powder, filling and drying to obtain the hemostatic material. The preparation process is simple, the period is short, and the prepared material is convenient to clinically use and excellent in hemostatic effect and has a wider application prospect.

The invention relates to a sucralose continuous acylation reaction device and a sucralose continuous acylation reaction method, the method is characterized by comprising the following steps: (1) esterification liquid sequentially passes through a first-stage condenser and a second-stage condenser in an amount of 3-4m<3>/L, is condensed and then is fed into a first-stage mixing reactor, the temperature of the first-stage condenser is controlled to be -2-0 DEG C, and the temperature of the second-stage condenser is -4--2 DEG C; (2) acetic anhydride is pumped into the primary mixing reactor according to the amount of 0.2-0.4 m<3>/L, the temperature of the primary mixing reactor is controlled to be -4--2 DEG C and the pressure to be 0.15-0.2 Mpa, the materials are fed into a secondary mixing reactor according to the amount of 3-4m<3>/L after the mixing reaction, and the temperature of the secondary mixing reactor is controlled to be -2--1 DEG C and the pressure is 0.15-0.2 Mpa; and (3) thematerial discharged from the secondary mixing reactor is pumped into an esterification liquid tank according to an amount of 3-4m<3>/L, wherein the gas phase in the esterification liquid storage tankenters a gas phase header pipe through a pipeline. The method has the beneficial effects that the reaction process can be controlled in real time, the reaction process is stable, and the production period is short; and the content of sucralose 6-ethyl ester is increased from the original 160g/L to 170-175g/L.

The invention provides a mango preservative. The preservative comprises the following components: sucrose ester, sodium sorbate, citric acid, carboxymethylcellulose, tea polyphenol and astragalus polysaccharide. The mango preservative disclosed by the invention is excellent in preservation effect, low in production cost, safe and non-toxic, the various active ingredients achieve synergistic effects, mango anthracnose diseases of the picked mangoes can be effectively reduced, and the green and environmental-friendly requirements on fruit and vegetable preservation are met.

The invention provides nutritious sugarcane-green tea powder which is composed of the following components in parts by weight: 40 parts of non-dairy creamer, 25 parts of white granulated sugar, 30-35parts of dried sugarcane powder, 30-35 parts of red bean powder, 15-25 parts of green tea powder, 10-15 parts of honey, 1-2 parts of an electrolyte, 1-2 parts of edible pectin, 1-2 parts of vitamin C,0.5-0.8 part of vitamin B3, 0.5-0.8 part of vitamin B6, 0.5-0.8 part of vitamin B12, 0.5-0.8 part of vitamin B5, 0.2-0.5 part of vitamin A, 0.2-0.5 part of vitamin D, 0.2-0.5 part of sodium carboxymethylcellulose, 0.1-0.3 part of sucrose ester, 0.1 part of caffeine, 0.02 part of an antioxidant and 0.01 part of a preservative.

The invention belongs to the technical field of medicine, and more specifically relates to a hawthorn fruit-coated tablet, and a preparation method thereof. The hawthorn fruit-coated tablet comprises a medicine layer and a coating layer used for coating the medicine layer; weight ratio of the medicine layer to the coating layer ranges from 10:2 to 10:4; and the coating layer is prepared via mixing of, by weigth, 1 to 2 parts of starch, 0.5 to 1 part of sucrose, and 8 to 10 parts of hawthorn fruit. The outer layer of the hawthorn fruit-coated tablet is coated with the coating layer prepared from hawthorn fruit, so that the hawthorn fruit-coated tablet possesses the taste and mouthfeel of hawthorn fruit, and is better for taking; drug properties of hawthorn fruit are mild, so that drug properties of the hawthorn fruit-coated tablet are not influenced; combination of the coating layer with the medicine layer is firm, coating is compact, hawthorn fruit possesses bacteria inhibiting ingredients, so that hawthorn fruit is more beneficial to tablet preservation compared with other fruits.