3287results about How to "Keep the flavor" patented technology

The invention discloses a high nutrient compound selenium fertilizer comprising selenium, nuisanceless organic material-inorganic material and medium and trace elements, and a preparation method thereof. The high nutrient compound selenium fertilizer comprises 45-60 wt% of organic material, 55-35 wt% of inorganic material, 1-6 wt% of medium and trace elements, and 0.011-0.025 wt% of purified selenium. The fertilizer disclosed in the invention can increase yield efficiently, and allow the applied plant to contain selenium element which has health care effect to human body. The fertilizer adopts a plurality of internal adsorptions to protect selenium to let the selenium in the selenium fertilizer be effective, has good intermiscibility and degradability, keeps selenium from fix, and obviously improves the biological absorption utilization rate of selenium of plants (including tea).

The invention relates to a beer produced from materials of 1-7 degree beerwort produced with a common beer production method, fresh fruit and vegetable juice, healthcare plant juice, traditional Chinese medicine extract, vitamins, a microelement mineral preparation, a foam stabilizer, and ethanol, which are blended according to a certain weight ratio. The lady beer provided by the invention has characteristics of digestion and absorbance promoting, beautifying, toxin expelling, freckle reducing, weight reducing, aging resisting, fatigue resisting, bowel loosening, constipation relieving, metabolism balancing, endocrine regulating, blood sugar reducing, and blood fat reducing. The contents of beerwort and ethanol in the beer are low. With the lady beer, original flavors of beer are preserved, abundant nutrients are provided, beer belly is not caused with long-term drinking, obesity is not caused, and a good healthcare effect is provided. The application scope of the lady beer is wide, and the lady beer is especially suitable for ladies.

The invention relates to a method for preparing oil at low temperature, which is characterized by comprising the following steps of: 1) clearing: removing impurities of an oil material; 2) conditioning: adjusting the temperature and moisture of the oil material, wherein the temperature of the oil material after the conditioning is 5 to 65DEG C, and the moisture mass of the oil material is adjusted to 4-16 percent; 3) pressing at low temperature: pressing the conditioned oil material, wherein the pressing temperature of the oil material is -10 to 65DEG C, and the moisture mass of the pressed oil material is 4 to 16 percent, and obtaining crude oil; 4) degumming: keeping the temperature of the crude oil between 5 and 65DEG C, adding a degumming solid adsorbent accounting for 0.1 to 5 mass percent of the crude oil, and controlling the degumming time to between 0.1 and 2 hours; and 5) removing acid: keeping the temperature of the degummed crude oil to between 5 and 65DEG C, adding an acid removing solid adsorbent accounting for 0.1 to 2 mass percent of the degummed crude oil, and controlling the acid removing time to between 0.1 and 3 hours to obtain the oil. The method is suitable for industrial production.

The invention discloses a method for producing low-temperature cold-pressed and refined tea seed oil, and belongs to the technical field of deep processing of agricultural products. The method for producing the cold-pressed and refined tea seed oil comprises the following main processes of: performing low-temperature storage on screened tea seeds, cleaning, grading, shelling, separating, drying, crushing, pressing at a low temperature, filtering, degumming, decolorizing, deodorizing, winterizing, and packing finished refined oil. By the new technology of low-temperature cold pressing and refining, overheating and excessive chemical treatment of the oil in the conventional processing are avoided, meanwhile, the residue of harmful substances produced in the conventional high-temperature processing is effectively reduced at the same time, the production cost is remarkably reduced, the purely natural property of the oil is kept, and physiological active substances in the oil are kept as much as possible. The tea oil produced by the method is light in color, low in acid value and peroxide value, low in phosphorus content, fragrant and rich in nutrition, and has a long storage period; and a feasible new path is provided for deep processing and utilization of the tea seed oil.

An economical, flexible, breathable polymer film composite modified in at least one of its surfaces by the formation of pores opening out in a funnel shape at the surface thereof, with a nanoscale particle system and which is particularly suitable for packaging purposes. The modification further includes at least one composite layer construction made from a binding agent layer of chemically inert inorganic nanoparticles and a lining layer of hydrophilic non-toxic metal oxide particles which are photocatalytically active under short wave light radiation and which have an anti-bacterial and self-cleaning effect.

The present invention belongs to the field of fruit and vegetable food producing technology. The production process of crisp fruit and vegetable chip includes the steps of: selecting fruit, vegetable material, edible mushroom and other food material; pre-treatment including washing, peeling, slicing, scalding to kill enzyme, etc; heating to dry at normal pressure; oil frying to dewater, centrifuging to eliminate oil, seasoning and packing. Owing to the combined dewatering process of normal pressure hot drying and vacuum frying, the present invention has low oil content in crisp fruit and vegetable chip, short frying time and well maintained food shape.

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

The invention mainly relates to a processing method for fungus growing of the black tea. The method comprises the following steps: the black tea raw material is pile-fermented, steamed, and sprayed with spore powder of eurotium cristatum; the tea leaves are formed by pressing, and sealed and disinfected at high temperature; and the tea leaves are cooled, and after a period of time of fungus growing, the tea leaves are fixed and dried. The method has the advantages that the fermentation time can be shortened; thalluses inside and outside the brick tea can grow uniformly and luxuriantly; the color of the golden flower can retain for a long time; and the golden flower can also stay all the time.

The invention discloses a method for producing table vinegar by adopting a two-step acetic acid fermentation method and belongs to the technical field of brewing of the table vinegar. According to the method, the problems of low alcohol intolerance, long fermentation period and low acetification rate for acetic acid fermentation in a traditional method are solved. The method comprises the following steps of: uniformly stirring sorghum flour, corn flour, rice meal and water; adding thermostable alpha amylase for liquefying; after liquefying, reducing the temperature, adding Daqu, saccharifyingkoji, red starter, saccharomyces cerevisiae and aroma-producing yeast and carrying out alcoholic fermentation to obtain liquor; adopting the two-step acetic acid fermentation method: firstly, mixing the liquor; adding acetic acid bacteria subjected to liquid amplification culture for carrying out primary acetic acid fermentation; when the alcoholic strength of brewing mass is reduced to 6-5DEG C,adding wheat bran and rice husk as accessories for mixing; inoculating fire fermented liquor for carrying out secondary acetic acid fermentation; sealing the liquor; smoking the liquor; spraying vinegar; filtering; and packaging to obtain a finished product. According to the method disclosed by the invention, the high-content alcohol can be effectively converted; the acid yield and the acetification rate in unit time are improved; and the flavor of the table vinegar produced by adopting a traditional solid acetic acid fermentation method is ensured.

The present invention is former hot blast and latter vacuum microwave combining drying process of producing fruit and vegetable grains, and belongs to the field of fruit and vegetable food processing technology. The drying process includes the steps of: washing fruit and vegetable material, dicing, scalding to killing enzyme, cooling in flow water, draining, optional fast freezing and defrosting, soaking with seasoning, draining, pre-dewatering with hot blast to obtain semi-finished product with water content of 40-60 %, and final vacuum microwave drying to obtain product with water content of 2-5 %. The said process has the nutritious components and color well maintained, crisp product, short production period, low cost, high product quality and other features.

Maca instant tea and a production method thereof belong to the technical field of maca deep processing. The production method includes: grinding maca and tea materials respectively, performing enhanced extraction with water and ultrasound at 20-40 DEG C, filtering and concentrating extract, spray-drying to obtain maca extract and instant tea powder, and mixing, sterilizing and bagging to obtain the maca instant tea, wherein the maca instant tea comprises, by weight, 10-30% of functional maca extract, and 70-90% of instant tea powder. The maca instant tea retains tea flavor and gives full play to functions of maca, such as fatigue relief, radiation proofing, immunity enhancement, hormone balancing, benign prostatic hyperplasia proofing and sexual function enhancement. Bioavailability of functional components of functional maca extract is improved, and accordingly the maca instant tea has broad application prospect in terms of preventing and improving sub-health.

PCT No. PCT / EP96 / 02295 Sec. 371 Date Mar. 2, 1998 Sec. 102(e) Date Mar. 2, 1998 PCT Filed May 29, 1996 PCT Pub. No. WO96 / 41852 PCT Pub. Date Dec. 27, 1996Process for refining a triglyceride oil comprising stripping a triglyceride oil with an inert gas, characterized in that the refining process further comprises the preceding exposure of the triglyceride oil to an aqueous solution of ascorbic acid. Hydroperoxides are destroyed at a temperature <120 DEG C. and within one hour.

The invention discloses a method for preparing preserved pork. The method comprises the steps of preparing semi-finished pork of raw material, preparing spices, rolling in vacuum, curing and fermenting, fire-curing, packaging in vacuum and fermenting by adding distillery yeast in the semi-finished pork of the raw material; the cypress smoke for fire-curing is firstly absorbed by ceramics and red porcelain, and filtered by a wet cloth layer, and the cured semi-finished pork is fire-cured. The traditional preserved pork has special flavor and taste, the residual harmful substances of the smoke stains are perfectly controlled, and therefore, the preserved pork is clean, sanitary, healthy, special in flavor and convenient for eating. If the pork is added with spices such as preserved black beans or citronella grass for processing and fermentation, the product has amaroidal sweet flavor and special fragrance of the preserved black beans or the fresh grass fragrance of the citronella grass. The special fragrance increases appetite and promotes absorption. The citronella grass can purify, revivify the emotion and relieve depression. The method adopts reasonable raw materials and proportioning of the raw materials, and reasonable adding sequence of the raw materials in the process reflects the fragrance of the product.

The invention provides a cyclopropene preservative, which is characterized by containing 0.1 to 99 mass percent of cyclopropene coating material powder, 0.1 to 98 mass percent of compound, composition or material releasing water molecules, and 0 to 98 mass percent of one or more assistants. The invention also provides the preparation method and packaging method of the cyclopropene preservative. The preservative is convenient for use and has a remarkable preservation effect.

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

A far-infrared barbecue device includes a body having four sidewalls so as to form a barbecue area and a gas burner is transversely installed in the barbecue area. A plurality of support frames is located at an inner bottom of the barbecue area and the gas burner is located between the support frames. A plurality of far-infrared ceramic boards stand between the support frames and located above the gas burner. A food rack composed of a plurality of ceramic bars is installed above the far-infrared ceramic boards so that food is cooked by the far-infrared energy and maintains its flavor and nutrition. The food rack has non-stick surface and are durable high temperature and easily to be cleaned.

The artificial inoculation and controlled fermentation process of producing traditional bean jam belongs to the field of improved and industrialized production process of traditional food. The production process of bean jam has artificial inoculation to prepare yeast, temperature control in the fermentation stage, addition of saccharomycete and lactic acid bacillus in proper fermentation stage, and simulation of natural fermentation process to promote the bean jam mature. The said production process has shorted period less than 50 days while maintaining the flavor of the traditional fermented bean jam unchanged basically.

The invention relates to a method for processing and seasoning prawn products by fully utilizing prawns, belonging to the technical field of food science and aquatic product processing. In the method, fresh prawns are taken as raw materials, peeled prawns conditioning food is made of peeled prawns through bacteria reduction processing, deep fry, fresh-keeping liquid immersing, vacuum packing and irradiation, prawn conditioning sauce is made of leftovers obtained from the processing of the prawns through squeezing, histiocyte cataclase, enzymolysis control, solid-liquid separation, Maillard reaction, charge mixture and concentration, and the peeled prawns conditioning food and the prawn conditioning sauce are independently packaged into a flexible package so as to obtain convenient and delicious conditioning food by fully utilizing the prawns. The invention has the advantages that the utility ratio of the prawns taken as the raw materials is high, the fishy smell and the earthy taste of the prawns are eliminated, products are safe and delicious, the storage time can reach more than three months, and the invention is convenient for transportation and storage and has high economic added value, thereby being suitable for family travel, catering industry, and the like and having deep market potential.

The orange fruit vinegar drink contains organe fruit vinegar as main component as well as honey, cane sugar, ginger, red data, wolfberry fruit, black plum and organe peel. Its production process includes pelling and squeezing fresh orange, centrifugal separation, elimianting bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, filtering, sterilizing, adding partial orange juice and / or orange essence and other steps. The orange fruit vinegar drink has most flavor and nutritious components of orange, has certain invigorating health function and is suitable for various people.

The invention discloses a preparation method for a tea extract, belonging to the technical field of extraction of effective components of tea leaves. The preparation method comprises the following steps: firstly, carrying out low-temperature rapid freezing treatment on high-quality commercial tea leaves; then immediately crushing; then combining a high-voltage pulsed electric field (PEF for short) technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; and carrying out low-temperature extraction in a whole process. According to the preparation method for the tea extract, the loss of effective components, caused by high-temperature processing, is avoided, and the extraction rate of the effective components of the tea leaves is also improved. The process is simple and low in cost; the introduction amount of extraneous food additives, processing auxiliary agents and chemical substances is reduced; the natural nutritional ingredient and the flavor of the tea leaves are kept to the greatest extent, the low-carbon production is realized and the environment is protected.

The invention relates to a preparation technique of freeze-dried fermented glutinous rice, which comprises the following steps: elutriating glutinous rice to remove impurities, and soaking; boiling, and cooling to 28-30 DEG C; dispersing, evenly spreading, adding sterilized water, adding distillery yeast, evenly mixing, and fermenting; after finishing fermentation, carrying out solid-liquid separation, pre-freezing the solid part, and carrying out vacuum freeze-drying and vacuum packaging; and carrying out microwave sterilization and vacuum packaging on the liquid part. In the invention, the solid part is subjected to vacuum freeze-drying, so that the original quality of the material is maximally maintained, and the storage time of the freeze-dried fermented glutinous rice is longer. The sweet wine is subjected to microwave sterilization, so that the growth and development of microbes in the sweet wine are postponed, and the microbes can even die, thereby effectively protecting the massive effective constituents in the sweet wine from damage, and maintaining the original shape, color, flavor and nutritional ingredients of the product; and the freeze-dried fermented glutinous rice has the characteristics of energy saving, consumption reduction, no harm to human health, and favorable rehydration property. The technique provided by the invention is simple and convenient to operate; the prepared fermented glutinous rice is free of preservative, has the advantages of no loss of nutritional ingredients, good flavor and long storage time, and is convenient and quick to eat; and the invention is applicable to industrial production.

The invention discloses a flavored bittern fish food and a preparation method thereof. The preparation method comprises the following steps: 100 parts of cleaned and drained block fish or meat is added with 1 part of common salt and 6 parts of cooking wine to be evenly mixed for 30-minute curing, and then the obtained mixture is taken out for 2-hour air drying, and the air-dried fish or meat is deep-fried for 10-12 minutes and added with 100 parts of bittern blending materials for 5-10 minutes of soaking, thus preparing the flavored bittern fish food. The flavored bittern fish food has the advantages of special flavor, rich nutrition, high safety and convenient eating.

The invention discloses a mulberry buffalo milk lactobacillus beverage which comprises the components of 10-15% of mulberry juice, 25-30% of buffalo milk yogurt, 1-5% of fructo-oligosaccharide, 0.05-0.2% of xanthan gum, 0.05-0.2% of pectin, 0.05-0.2% of CMC (carboxymethylcellulose), 0.03-0.04% of potassium sorbate, 5-10% of white granulated sugar, and the balance of water. A preparation method comprises the following steps of: carrying out purifying, homogenizing, sterilizing, inoculating and fermenting on fresh buffalo milk to obtain the buffalo milk yogurt; cleaning and juicing mulberries, and filtering and sterilizing to obtain the mulberry juice; mixing the buffalo milk yogurt, the mulberry juice, the fructo-oligosaccharide, the white granulated sugar and stabilizer; and performing homogenizing, high-temperature instant sterilizing, cooling and packing to obtain finished products. The lactobacillus beverage product is prepared from the buffalo milk yogurt regarded as 'king of milk' and the mulberries serving as raw materials; and the product has comprehensive nutritional value, good mouthfeel and functions of dredging intestinal canal, alleviating hangover, promoting digest, promoting fluid production to quench thirst and the like.

A process for brewing fruit wine, fruit vinegar and fruit brandy includes such steps as fermenting fruit juice to obtain dry, semi-dry, or sweet fruit wine, distilling the fermented wine substrate to prepare fruit brandy, and using the distilled dregs and squeezed fruit dregs to prepare fruit vinegar. Its advantages are high utilization rate of fruit, low cost, and less pollution.

The invention discloses a salt roasted chicken product and a preparation method thereof. The preparation method comprises the following steps of: (1) salting; (2) precooking; (3) marinating; (4) colouring, carrying out oxidation and protecting colour; (5) roasting a chicken in salt; (6) cutting and reshaping, drying and then cooling, and then packaging with inner package, carrying out microwave sterilization on a packaged and unsealed product, then vacuumizing the sterilized packaging product, and carrying out heat sealing on a package opening to obtain a semi-finished product; and (7) sterilizing the semi-finished product at a high temperature and high pressure, cleaning, and carrying out air drying to obtain the salt roasted chicken product. The salt roasted chicken product discloses by the invention not only can show unique colour, lustre, taste and flavour of the traditional salt roasted chicken product but also is greatly improved, the salt content is greatly reduced, the chicken has crisp taste and elastic and tough meat quality, and the defect that a transparent plastic bag packaging product is easy to fade and oxidize is effectively avoided.

The invention relates to mixed frozen food of fresh fruits and vegetables and concentrated fruit and vegetable juice and a processing method thereof, belonging to the field of the quick-frozen fresh fruit and vegetable beverage product and the production method thereof. The method comprises the following steps: directly selecting fresh fruits and eatable vegetables collected from pollution-free planting bases as main raw materials, obtaining clean solid materials after cleaning, peeling, seed removal and slitting pretreatment, mixing with such components as concentrated fruit juice and / or concentrated vegetable juice, white granulated sugar, honey, pectin, drinking water and the like according to a proportion, vacuum packaging to form a semi-finished product, and quickly freezing, thereby obtaining the finished quick-frozen fresh fruit and vegetable mixed food which can be stored, transported and sold under low-temperature conditions. The raw materials comprise the following components by weight percentage: 55-77 percent of solid clean materials of fresh fruit or / and eatable vegetables, 7-16 percent of concentrated fruit juice or / and concentrated vegetable juice, 0.2-1 percent of pectin, 2.5-5 percent of white granulated sugar, 0.3-3 percent of honey and 20-30 percent of drinking water. Therefore, the processed product is a novel frozen fruit and vegetable mixed food product with a high solid content.

The invention discloses antisepsis fresh keeping agent for the orange containing the tea saponin. The components have the weight percentages that tea saponin is of 0.01-80 percent, common orange antiseptic imazlil technical or prochloraz technical is of 0.5-80 percent, and the rest is assistant agent. The above components are mixed into emulsifiable concentrates, or wettable powder, or micro-emulsion, or suspending agent, or suspending emulsion, or emulsion in water, or soluble fluid. The invention lowers the fresh keeping cost as the medical effect is improved greatly, eliminates the toxicity of the chemical agent greatly, and has important significance for reducing the harm of the chemical agent on the environment and the human being, and for developing the vegetable extraction and the chemical agent mixture.

The invention belongs to the technical field of package materials, and in particular relates to a high-stiffness puncture-resistant low-friction coefficient composite film and a preparation method of the high-stiffness puncture-resistant low-friction coefficient composite film. The high-stiffness puncture-resistant low-friction coefficient PE thin film orderly comprises a composite layer, an intermediate layer and a heat-seal layer, the composite layer comprises low-density polyethylene, metallocene linear low density polyethylene and a processing agent; the intermediate layer comprises high-density polyethylene, metallocene linear low density polyethylene and a processing agent; and the heat-seal layer comprises low-density polyethylene, metallocene linear low density polyethylene and the like. The high-stiffness puncture-resistant low-friction coefficient composite film provided by the invention is high in barrier property and capable of well satisfying the quality-guaranteeing demand of content, and maintaining the quality and flavor of the content, so that the content has long expiration date. The puncture resistance is good so that objects such as sharp bone and fishbone can be packaged, the phenomenon that the bag is punctured has small possibility of occurring. The stiffness is high so that the packaged content can be directly distinguished clearly, and the shelf effect is good. The friction coefficient is low and stable so that the film has good equipment adaptation, and the package efficiency is improved.

The invention provides a tea wine and a preparation method thereof. The tea wine is prepared by mixing a tea extraction solution and a grain saccharification solution and fermenting. The preparation method provided by the invention comprises the following steps of: firstly leaching tea to prepare the tea extraction solution; secondly mixing Chinese sorghum, rice and corn according to a certain proportion, crushing, steaming, boiling and saccharifying to obtain the saccharification solution, mixing with the tea extraction solution, adding koji, and forming a tea fermentation solution by liquid-state fermentation; and finally performing sterilization, blending, fining, filtering, aging and secondary filtration to obtain the tea wine. The tea wine is characterized in that a product provided by the invention has the characteristics of heavy tea fragrance, sweet and mellow taste, coordination of various flavors, long after-taste and the like; and furthermore, compared with the traditional tea wine, the tea extraction solution is adopted for performing fermentation together with the Chinese sorghum, the rice and the corn, the functional active ingredients in the tea can be retained to the greatest extent, the blending of a base wine is simultaneously performed after fermentation, the shortcomings of low alcohol degree of the fermented wine and complex process and pungent smell of the distilled wine can be overcome, the softness of the tea and the rigidity of the wine can be perfectly combined, and the species of tea and wine products are enriched.

The invention discloses a preparation method of a mango vinegar beverage. The beverage is prepared from (wt%) mango vinegar 5-15, sweetener 5-15, calcium lactate 10-20, and water in balance. The preparation method comprises the steps of removing impurities and the pit of mango, crushing, pulping, performing enzymolysis, inoculating active dry yeast into the pulp with initial sugar degree 10-20 DEG Bx, temperature of 20-40 DEG C, pH of 3.0-4.5 and inoculum size of 5-15% in weight percentage, fermenting for 1 week to obtain mango wine, filtering, inoculating immobilized Acetobacter with sodium alginate content of 1-5% in weight percentage, CaCl2 content of 1-5% in weight percentage, initial alcohol content of 5-15%, temperature of 20-40 DEG C, pH of 3.0-7.0 and inoculum size of 5-20% in weight percentage, shaking for 2 days, fermenting for 18 days to obtain mango vinegar, adding the sweetener, the calcium lactate and the water in proportion, stirring, filtering, sterilizing and testing to obtain mango vinegar beverage. The sweetener can be one selected from honey-sucrose mixture, trehalose and isomaltulose.