296results about "Food hydrolysis" patented technology

The present invention relates to a low-lactose, partially hydrolyzed infant formula. The carbohydrate component of the infant formula comprises between 0% and 60% lactose and the protein component of the infant formula comprises partially hydrolyzed whey protein and casein, the protein component having a particular molecular weight.

The present invention relates to a process for preparing a protein partial hydrolysate. The process involves intermixing a solution of whey protein, casein and water; adjusting the temperature and pH of the solution, adding Protease N to the solution, and allowing the solution to hydrolyze for a period of time so as to obtain a degree of hydrolysis between about 4% and 10%. The hydrolysis is ended by subjecting the solution to enzyme deactivation.

The invention discloses a preparation method of dragon fruit peel sauce, including (1) pulping; (2) enzymolysis; (3) fermentation; (4) concentration; (5) seasoning; (6) package. According to the preparation method of dragon fruit peel sauce, the finished product is smooth in sauce body, moderate in stickiness, delicious in taste and bright in color; the utilization rate of the dragon fruit peel reaches 97.3%, and economic benefit is improved by 18.7%; cellulase treatment of the dragon fruit peel can promote separation of nutrition component and benefit absorbing; the taste is smooth; the lactobacillus fementation can promote gastrointestinal function, the sauce body is acidic, and can inhibit the growth of infectious microbe and keep fresh color; after adding fluid seasoner, the sauce is convenient to use, easy to evenly stir and can change the sour and sweet tastes of traditional fruit sauce and keep proper salinity; Chinese chestnut and konjak are added to balance nutrition, increase fragrance, make stickiness proper, and keep stable and non-delaminated sauce body.

The present invention relates to a low-lactose, partially hydrolyzed infant formula. The carbohydrate component of the infant formula comprises between 0% and 60% lactose and the protein component of the infant formula comprises partially hydrolyzed whey protein and casein, the protein component having a particular molecular weight.

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

The present invention relates to a process for preparing a whole grain cereal based extract having improved suspension properties. The process comprises the steps of: (i) providing a whole grain cereal; (ii) subjecting the whole grain cereal to a first grinding; (iii) subjecting the ground whole grain cereal to an hydrolysis of the macromolecular elements providing a modified whole grain cereal; (iv) separating a soluble fraction of the modified whole grain cereal from an insoluble fraction of the modified whole grain cereal; and (v) subjecting the insoluble fraction of the modified whole grain cereal to a second grinding and / or enzymatic modification obtaining a cereal based fraction having improved suspension properties, and comprising particles having a particle size of at the most 100 μm, such as at the most 50 μm, e.g. at the most 30 μm; and (vi) reincorporating at least part of the cereal based fraction obtained from step (v) into at least part of the soluble fraction obtained from step (iv) obtaining the whole grain cereal based extract.

The invention relates to a method for extracting umami substances from edible fungi. The method comprises steps as follows: firstly, the edible fungi are crushed and filtered by a sieve with 70 meshes; then water is added and homogeneous and ultrasonic treatment is performed; then protease and nuclease are sequentially used for enzymolysis; finally, umami extracts are obtained through freeze drying. According to the method, wall breakage and enzymolysis are performed sequentially, and the umami substances, namely, amino acid and nucleotide, in cells of the edible fungi are released as much as possible, so that the extraction rate of the umami substances is increased significantly. The edible fungi are taken as raw materials, the umami substances in the cells are developed deeply, and the extracts are natural ingredients, have the naturally strong umami of the edible fungi and can replace monosodium glutamate to be used as flavor enhancers.

The invention belongs to the field of health food and specifically relates to fungal extract probiotic functional food. The functional food is composed of the following raw materials (by weight): 30-80 parts of a ganoderma extract, 20-50 parts of a hericium erinaceus extract, 5-10 parts of grifola frondosa polysaccharide, 2-10 parts of fructo-oligosaccharide, 2-10 parts of wheat fiber, 2-5 parts of soybean fiber, 0.01-0.03 part of tea polyphenol, 10-50 parts of malt extract and 10-20 parts of lactobacillus plantarum powder. By the extraction method of polysaccharide, rate of polysaccharide extraction is boosted, the product has a good effect of raising immunity, and the product has good efficacy of degrading cholesterol.

The invention belongs to the field of processing and storing engineering of agricultural products, and particularly relates to a method for extracting soluble dietary fibers in rice bran through extruding-expansion assisted with enzymolysis. The method comprises the following steps of pretreatment of materials, extruding-expansion treatment, enzymolysis, enzyme deactivation, extraction of supernatant, precipitation and drying. The method disclosed by the invention is used for extracting the soluble dietary fibers from full cream rice bran, and the extraction rate can reach more than 20% which is apparently higher than the extracting rate of extracting the soluble dietary fibers from the rice bran without the extrusion treatment. The increase of the proportion of the soluble dietary fibers can well meet the physiological needs of human bodies. The method is broad in application range, low in cost and high in practicality, and the comprehensive utilization of rice bran products with a high added value is realized.

The invention relates to a method for preparing a milk-flavor base material through a butter enzymolysis product and relates to the milk-flavor base material prepared through the method. The milk-flavor base material is prepared through market-available lipase and protease. Raw materials are easy to obtain. The milk-flavor base material is high in hydrolysis degree, is stable and is suitable for industrially large-scale production. Compared with the butter enzymolysis product, the milk-flavor base material prepared through the method is significantly improved in fragrance intensity and is significantly improved in flavor. The milk-flavor base material is free of a common acidic odor in the butter enzymolysis product, is mellow and thick in fragrance and has a strong aftertaste. The milk-flavor base material has wide applications, not only can be applied in preparation of milk-fragrance essences but also can be directly applied in baked foods, cold drinks and the like. The milk-flavor base material has a quite wide market prospect.

The invention discloses a black fungus health-care beverage. The black fungus health-care beverage is prepared from 15-40 parts of black fungi, 10-40 parts of red date extract liquid, 0.2-0.4 part of ethyl maltol, 2-4 parts of complex phosphoesterasum, 5-10 parts of stevioside, 20-40 parts of rock sugar, 1-3 parts of complex stabilizer and 2-5 parts of rosemary extracting liquid. Red dates and black fungi serve as the main raw materials to prepare the black fungus composite health-care beverage, and the black fungus health-care beverage has the effects of resisting oxidation, decreasing blood lipid, decreasing blood sugar and decreasing blood pressure and the treatment effects of resisting fatigue and tumors and the like; meanwhile, the black fungus health-care beverage has the effects of regulating flow of qi to relieve depression, soothing the liver and activating the spleen, activating the blood circulation to dissipate blood stasis, regulating menstruation to relieve pain and the like, conforms to the tendency that people pursue healthy life at present, is a blood enriching and beautify maintaining good item especially for women, is high in safety, can improve anemia, prevent obesity and make the skin ruddy and tender, and has wide market prospects.

The invention provides protein peptide with antioxidant activity and a preparation method thereof, and belongs to the technical field of processing of aquatic-product foods. The preparation method of the protein peptide comprises the following steps of: (1) carrying out ultrasonic treatment on degreased fish serum; (2) adding compound protease to carry out enzymolysis without the need of adding acid or alkaline to regulate the pH value in the process of enzymolysis; (3) carrying out centrifugal treatment on enzymatic solution and taking supernatant for ultrafiltration; and (4) carrying out column separation on the filtrate, collecting elution peaks, and separating eluent by reversed phase high-performance liquid chromatography, thereby obtaining the protein peptide. The preparation method is simple in operation and is suitable for industrial production; acid or alkaline is not needed for regulating the pH value in the preparation process, no any additive is added, the functional characteristics of the product can be better remained, the product yield is high, the flavor is good, and the prepared protein peptide has excellent antioxidant function and can be widely applied in manufacture of specially-needed foods and nutritional foods.

The invention discloses a preparation method of cordyceps militaris and radix puerariae peptide nutrition powder.The preparation method includes the following steps that radix puerariae decoction pieces and cordyceps militaris sporocarps are smashed respectively according to a proportion, smashed radix puerariae decoction pieces and smashed cordyceps militaris sporocarps pass through a 10-mesh screen and then are mixed, boiling extraction and rough filtration are carried out twice, filter liquor is fused, then vacuum concentration is carried out till the material-liquid ratio is 1:5, the pH is regulated to be 6.0-7.0, alpha-amylase is added, the pH is regulated to be 7.0-8.0 after hydrolysis is carried out for 2 h, compound protease is added, stirring is carried out for enzymolysis for 3 h, an activated carbon and kieselguhr mixture is added, an inulin, honey and citric acid mixture is added after debitterization, decoloration, plate-frame filtration, desalination and concentration are carried out, sufficient dissolution is carried out, and spray drying is carried out.Specific vegetable protein of original plants is utilized and hydrolyzed into plant protein peptide with compound plant protease in scientific compatibility, the functionality of the plant protein peptide processed through a modern biotechnology separation method is improved by 10 times or above compared with that of original plants, and absorption of the human body on all functional elements of cordyceps militaris and radix puerariae can be promoted by preparing cordyceps militaris and radix puerariae into the peptide.

The invention discloses functional starch and a preparation method and application thereof and belongs to the field of non-chemical modification and deep processing of starch. The preparation method is characterized in that starch is used as the raw material, and the starch is compounded with phenolic substances through enzyme hydrolysis and a high-speed shearing coupling method so as to obtain the functional starch slow in digestion and resistant to digestion. By the simple preparation method, the content of the starch, slow in digestion and resistant to digestion, of starch or starch food can be increased evidently. The functional starch prepared by the method is applicable to fields such as food additives, targeting controlled-release materials and functional food used for preventing chronic diseases.

The invention belongs to the technical field of food processing, and in particular relates to a method for improving brown rice germination rate and edible quality through a complex enzyme method. The method provided by the invention comprises the steps of soaking brown rice in a food-grade cellulose and xylanase complex enzyme solution with a certain concentration, uniformly mixing according to a certain material massic volume ratio, controlling enzymolysis temperature, after performing enzymolysis for a certain period of time, separating the complex enzyme solution from the brown rice, washing the separated brown rice, then placing the brown rice into an incubator with a certain temperature for germination, and preparing germinated brown rice after drying; compared with germinated brown rice produced through a traditional soaking process, the process time for producing the germinated brown rice is effectively shortened, and the production efficiency is improved; the germination rate is improved while the content of gama-aminobutyric acid in the germinated brown rice is increased; partial fiber compositions of the bran layer of the brown rice are effectively degraded, and the cooking and edible quality of the germinated brown rice are improved. The process is free of toxic and side effects and has no pollution to environment.

The invention provides a full-nutritional formula food, a specific full-nutritional formula food or a non-full-nutritional formula food for patients with deficiency of the kidney. The formula is on the basis of the requirements of general principles of formula food with special medical use, is combined with the constitutive characters of the patients with deficiency of the kidney, is integrated with the advanced research results of physiology, medicine, nutriology, clinical application and the like of Harvard University at present, and is developed according to the traditional Chinese medicine essence theory (with the main principle of homology of three internal organs including liver, spleen and kidney) of'reinforcing middle energizer to reside the dispelling Qi' and'balancing aftercare'. The product takes multiple medicine and food dual-purpose traditional Chinese medicine extract essences, multiple probiotics and oligopeptides as main raw materials, and takes prebiotics, carbohydrate, amino acid, multi-vitamins and mineral substances as auxiliary materials and is prepared by mixing the main raw materials and the auxiliary materials, thus being used as a single nutrition source to meet the demand for nutrition of the patients with deficiency of the kidney, but also having the effects of invigorating the kidney and strengthening Yang, boosting essence and replenishing marrow, relieving convulsion and calming the nerves, arresting sweating and securing essence, building body, tonifying kidney and strengthening yang-qi, and nourishing the liver to improve visual acuity.

The present invention relates to a process of preparing a whey protein hydrolysate from a WPI substrate having improved flavour, functionality and ACE-I inhibiting properties.

The invention belongs to the field of food processing, and particularly relates to nutritional chicken soup rich in umami peptide and a preparation method of the soup. Chicken breast is unfrozen, cleaned, mashed, added with water and stirred into feed liquid, compound protease is added for proper enzymolysis, and supernate is centrifugally separated to perform Maillard reaction. By the aid of proper enzymolysis technology, the dissolution rate of chicken protein is increased, chicken enzymatic hydrolysate is rich in amino acid and micro-molecule polypeptide, thermal reaction chicken soup subjected to the Maillard reaction keeps original fragrance and delicacy of traditional chicken soup, free amino acid reaches more than 20 times that of the traditional chicken soup, the micro-molecule polypeptide and the like are greatly increased, and the nutritional chicken soup is more easily digested and absorbed by human bodies. Chicken soup boiling time is shortened, and industrial production is more easily realized.

The invention discloses a method for preparing an egg essence by using maillard reaction. The method comprises the following steps: (1) shelling an egg, adding water to prepare egg liquid, wherein the mass content of shelled egg in the egg liquid is 10-20%, firstly, adjusting the pH of the egg liquid to 7.9-8.1, and then heating in a water bath, cooling to the room temperature, adding alkaline protease, and carrying out enzymatic hydrolysis at the constant temperature of 54-56 DEG C for 1-4 hours; filtering after the hydrolysis is ended, carrying out rotary evaporation and vacuum concentration on the obtained filtrate at 55-65 DEG C, and stopping the concentration until the volume is 30-35%, so as to obtain whole egg protein hydrolysis concentrate; and 2) adding revertose and amino acid to the whole egg protein hydrolysis concentrate, carrying out heat preservation reaction at 100-130 DEG C for 60-90 minutes, and cooling to the room temperature after the reaction is ended, so as to obtain the egg essence.

The invention discloses a method of preparing natural milk-flavored essence by virtue of enzymatic hydrolysis of double enzymes and fermentation of multiple microorganisms, with natural cream as a raw material. The method comprises the following operating steps of melting the cream; adding a medium and an emulsifier; carrying out homogeneous emulsification; carrying out pasteuring; carrying out enzymatic hydrolysis of the double enzymes, anddeactivating the double enzymes; carrying out fermentation of the microorganisms, and drying to prepare the milk-flavored essence. With the adoption of the method, the enzymatic hydrolysis time is shortened; middle-and-short-chain fatty acids of C4-C12 are generated; meanwhile, as milk proteins are hydrolyzed into flavor such as polypeptide and amino acid by virtue of protease to form a unique milk flavor, the strong, pleasure and lasting feelings of the taste of the milk in the essence are strengthened, and the bitterness and the wax taste caused by the middle-and-short-chain fatty acids are eliminated; by virtue of the fermentation of multiple microorganisms, flavor compounds are increased; as a great deal of lactic acids are generated due to the fermentation of lactic acid bacillus, the flavor and the taste can be improved to form diversified acides and milk flavors, and the fragrance is further softened. The natural milk-flavored essence prepared according to the invention is pure and soft in fragrance and is strong in milk flavor; and compared with the natural cream without treatment, the fragrance of the natural milk-flavored essence can be strengthened by 20-300 times.

The invention discloses a preparation method of smoked flavor skipjack essence. The preparation method is characterized by comprising the steps of salting the skipjack which is adopted as a raw material, then smoking the salted skipjack, compositely fermenting the skipjack by utilizing a mixed culture solution of a staphylococcus xylosus culture solution and a lactobacillus plantarum culture solution, enzymolyzing the skipjack in two steps by utilizing composite protease and flavor protease, then decoloring the skipjack, and drying the skipjack to obtain the smoked flavor skipjack essence. The skipjack essence product is delicious and thick in taste, mellow and durable in flavor, low in content of bioamine and good in safety and storage property.

A method for preparing peanut antioxidant peptide through ultrasonic-assisted enzymolysis comprises the following steps: adding petroleum ether to a peanut cake powder, performing digestion and degreasing at a constant temperature, and performing drying to obtain a degreased peanut cake powder; adding distilled water to the degreased peanut cake powder, performing ultrasonic dissolution, and obtaining a peanut cake powder suspension; adjusting the pH value of the peanut cake powder suspension through a hydrochloric acid, adding composite plant hydrolase ViscozymeL, performing ultrasonic-assisted enzymolysis, obtaining enzymolysis liquid, deactivating enzyme, and performing cooling to the room temperature; adjusting the pH value of the enzymolysis liquid with a sodium hydroxide solution, adding protease, performing ultrasonic-assisted enzymolysis, deactivating enzyme, performing cooling to the room temperature, performing centrifugation, and performing freezing and drying to obtain peanut antioxidant peptide.

The invention relates to a method for preparing a whole oat healthy drink through wet process ultrafine grinding, belonging to the field of cereal deep processing. According to the method, oat is ground to be fine enough through wet process ultrafine grinding, the viscosity, stability and external property of the oat water system are improved by means of emulsification and homogeneity, so that the purpose of fully utilizing the oat is reached, and the prepared oat drink maintains all proteins, beta-glucan, mineral substances, vitamins and the like of the oat, furthermore, a part of the starch in oat is converted into glucose through enzyme reaction and is further converted into fructose, so that the content of glucose in the drink is low, but the sweetness of the drink is proper and saccharose or other sweetening agents do not need to be added, therefore, the whole oat healthy drink is rich in nutrients, has good fragrance and taste, and also has health care function. The method is scientific and reasonable, and can improve the comprehensive use value of oat resource and the economic benefit of food production.

A processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues includes the following steps: 1) employing fresh and clean mushroom residues (residual imperfect mushrooms, mushroom heads and mushroom roots from production of fresh edible mushrooms such as pleurotus eryngii, lentinus edodes, agaricus bisporus and the like); 2) adding peeled raw ginger, peeled garlic and water, and pulping the mixture to prepare a mushroom raw liquid; 3) successively adding cellulase, composite protease and flavor enzyme, and performing ultrasonic-assisted enzymolysis to prepare a mushroom enzymolytic liquid; and 4) adding flavor enhancers, such as I+G, disodium succinate, a yeast extract and sodium glutamate, and seasonings, such as salt, sugar and the like, and edible oil, and homogenizing the liquid, packaging the liquid in pots and performing sterilization to prepare the mushroom delicious soup stock. Through the ultrasonic-assisted enzymolysis, the cellulase and the protease are fully contacted with an enymolysis substrate, wherein the flavor substances in the cells of the mushroom residues are dissolved out in a large amount, so that the utilization rate of the mushroom residues is greatly increased and flavor and nutritional value of the mushroom soup stock is greatly improved. The mushroom enzymolytic liquid has mellow fragrance, has delicious taste when being seasoned and has a mellow taste of mushrooms.

The invention discloses an extraction method of alfalfa dietary fibers. The extraction method comprises the following steps: crushing alfalfas and degreasing with ethyl acetate to obtain degreased alfalfas; adding amylase and protease into the degreased alfalfas; after carrying out water-bath vibration enzymolysis, carrying out enzyme deactivation; separating to obtain a sediment layer and liquid supernatant; freeze-drying the sediment layer to obtain insoluble alfalfa dietary fibers; precipitating the liquid supernatant through absolute ethyl alcohol; and freeze-drying in vacuum and precipitating to obtain soluble alfalfa dietary fibers. The invention further discloses application of the alfalfa dietary fibers used as meal replacement powder. The insoluble alfalfa dietary fibers and the soluble alfalfa dietary fibers are mixed with green tea powder, lotus leaf powder, shrimp meat powder, peanut powder, soybean powder, white kidney bean powder, jumble bead powder and mung bean powder to prepare the meal replacement powder which contains rich proteins, dietary fibers, mineral substances and vitamins, and has a good mouth feel; the satiety time can be obviously prolonged; and the dietary fibers produced by using an enzymolysis method have relatively good sensory quality including color and luster, and flavor and the like.

The invention discloses a process for processing high-purity fructus cannabis protein power. The process comprises the steps of impurity removal, pressing, extraction, saturated NaCl solution adding for extraction, concentration, spray drying and sterilization and the like. Grease in fructus cannabis is removed through the two steps which are mechanical pressing and subcritical extraction, the subcritical extraction efficiency is high, the grease is removed thoroughly, and the content of the grease in cake meal can be lowered to below 1%. The fructus cannabis protein is extracted from the cake meal through the saturated NaCl solution, so that the fructus cannabis protein is dissolved into the saturated NaCl solution. According to the process, the fructus cannabis protein is further purified and extracted from the cake meal by means of the principle that the fructus cannabis protein is soluble to the saturated NaCl solution and not soluble to unsaturated NaCl solution and other substances in the cake meal is not soluble to the saturated NaCl solution, the yield is high, and the content of the fructus cannabis protein is 92% or above. The process can be widely applied to the field of fructus cannabis protein processing.

The invention discloses a non-freezing solution for food preservation. The non-freezing solution contains, by mass, 15-30% of edible alcohol, 10-30% of propylene glycol, 2-15% of glycerin, 1-10% of calcium chloride, 3-10% of sodium chloride, 0.1-0.15% of amino acid, 0.01-0.3% of Antarctic krill protein hydrolysate with average molecular weight of 50-100 KDa, 0.005-0.5% of surfactant and the balance water, wherein the surfactant is one or more of phospholipid, twain-20, Twain-60 and Twain-80, and each component is of food-grade. The freezing point of the non-freezing solution can be reduced, the heat transfer efficiency can be improved, the crystallization phenomenon of the non-freezing solution in the low-temperature stirring process can be inhibited, and the stability of the non-freezingsolution can be improved.

The invention discloses a beverage or a health beverage, in particular relates to a giant salamander polypeptide beverage and a preparation method thereof, and belongs to the technical fields of giant salamander deep processing, food, health products and medicines. The giant salamander polypeptide beverage comprises 5%-15% of sugar, 0.05%-0.15% of beta-cyclodextrin, 0.05%-0.15% of xanthan gum, 0.01%-0.025% of potassium sorbate, 0.15%-0.4% of tartaric acid, 3%-10% of fruit juice and the balance being a giant salamander polypeptide liquid. The giant salamander polypeptide beverage is uniformly golden yellow or pale yellow, looks like a semitransparent uniform liquid, is free of the peculiar unpleasant smell of giant salamander polypeptide by use of the components of the formula, and has the advantages of good taste and flavor, high nutritional value, environmental friendliness and safety, and the good-quality giant salamander polypeptide can be supplemented conveniently in daily life.

The invention discloses a making method of seafood health-care food with the blood pressure reducing function. Sea cucumbers serve as main raw materials, after the sea cucumber are boiled in water and subjected to desalination, and hydrolysate is obtained; boiled liquid obtained by boiling the sea cucumbers in boiling water is subjected to desalination, and desalinated boiled liquid is obtained; the hydrolysate and the desalinated boiled liquid are mixed into a sea cucumber extracting solution; the sea cucumber extracting solution is compounded with other auxiliary materials so that a sea cucumber oral administration stock solution and sea cucumber buccal tablets can be prepared. Compared with the prior art, original active components in the oral administration stock solution and the buccal tablets are reserved to the maximum extent, collagen low in nutritional value is converted into pesticide with blood pressure reducing activity by means of enzymolysis, the raw material utilizing rate is greatly increased, the ACE inhibiting rate of the prepared sea cucumber oral administration solution is 60-65%, the content of active pesticides is 900-1000 micrograms / mL, the polysaccharide content is 900-1000 micrograms / mL, and the prepared sea cucumber buccal tablets contain 18.0-21.0% sea cucumber powder.

The present invention discloses a technology for extracting insoluble dietary fiber from bean dregs by an enzyme process. The processing technology comprises the following steps: preparing bean dregs, oven-drying, smashing, sieving, adding water, adding buffer solution, adding proteases, inactivating enzymes, adding alpha-amylase, inactivating enzymes, conducting centrifugal filtration, washing the filter residues, and drying the filter residues to reach a constant weight. The technology comprehensively considers pH values, substrate concentration, grinding degree, the use conditions of enzymes, the amount of enzymes used and other parameters which have effects on the extraction rate. The processing technology enables the reasonable utilization of bean dregs, and reduces environmental pollution caused by discarded beans. The experimental results of ash measurements show that the insoluble dietary fiber extracted by the enzyme process is high in purity, and has only about 2.8% ash content.