66results about How to "Keep the sweetness" patented technology

The invention discloses a mulberry, blueberry and plant beverage rich in anthocyanidins, and a preparation method thereof. Every 1000ml of the beverage comprises 6-35g of a mulberry juice concentrate, 4-10g of a blueberry juice concentrate, 1g of Sedum aizoon L. extract, 1g of a lime juice concentrate, 0.01-0.25g of stevioside, 20-30g of white granulated sugar, 1g of citric acid, 0.4-0.5g of carboxymethyl cellulose, and the balance of water. The beverage has the advantages of reasonable formula, no essences, pigments or antiseptics, keeping of the sweetness, and effective reduction of heat energy, and is a healthy drink; mulberry and blueberry are respectively rich in anthocyanidins, Sedum aizoon L. contains various amino acids and vitamins, so mulberry, blueberry and Sedum aizoon L. can be compounded to clear heat, detoxify, nourish heart, relieve asthma, improve eyesight, remove free radicals, prevent ageing and improve immunity; and the beverage has natural color, is clear and transparent, has refreshing mouthfeel, and is suitable for people of all ages.

A sweetener composition is described which augments full benefit of reduced calorific value associated through use of high intensity sweeteners as dominant sweetness contributors, and yet avoids problem of loss of favorable organoleptic properties associated with their use by incorporating sugars and other non-sugar low intensity sweeteners in small but an amount enough to provide a correction in organoleptic properties.

The invention discloses a papaya fruity toffee and a preparation method thereof. Green tea powder and other raw materials. The beneficial effects of the present invention are: the milk candy of the present invention is white in color, moderate in sweetness, has a certain hardness and a moderate chewing taste, rich in milky aroma, stable in structure and property, non-sticky to wrapping paper and teeth, added with green papaya and other natural The healthy ingredients not only enrich the nutrition, but also endow the toffee with the fruity aroma of green papaya, making the toffee of the present invention unique in flavor, sweet and delicious.

The invention discloses a greengage flavor milk candy and a preparation method thereof. The milk candy is composed of high maltose syrup, sucrose, whole milk powder, condensed milk, anhydrous milk fat, hydrogenated vegetable oil, greengage juice, apple juice, sugar cane juice and other raw materials. The greengage flavor milk candy has the beneficial effects that the milk candy is white and moderate in sweetness, has certain hardness and moderate chewing mouthfeel, and is thick in milk aroma, stable in structural property, and non-sticky to wrapping paper and teeth; and besides, the added greengage juice, apple juice and sugar cane juice improve the taste of the mil candy, so that the milk candy is sour-sweet, tasty and unique in flavor.

The invention relates to a method for planting carambola, and relates to the technical field of agricultural plantation. The method comprises the steps: the selection of a garden, the improvement of soil, the growing of seedlings, the field planting, and the nutrient and water management. The selection of the garden and the improvement of soil are carried out according to the following conditions: open views and wide lands, no freezing in winter, sufficient water, convenient drainage, and deep and fertile soil. Plantation is carried out at 30-45 seedlings per mu at a row spacing of 4*5 m or 4*4 m. The depth of each plantation hole is 40-50 cm, and the width of each plantation hole is 60-80 cm. 2-10 kg matured organic fertilizer and 0.5 kg phosphatic fertilizer is applied to each plantation hole, and the fertilizer and the soil are mixed uniformly and backfilled. According to the growth law of repeated blooming and fruiting of carambola, the method achieves scientific and reasonable growing of seedlings and nutrient and water management, can improve the yield of carambola, and guarantees the sweetness, nutritional quality and taste of carambola.

In order to solve the problems that sulfur powder is utilized for smoking to cause hazard to human and bacteria in single roxburgh rose fruit foods cannot be removed without ultraviolet irradiation and other modes for disinfection so as to cause a short storage period or other hazards in the prior art, the invention provides a preparation method of dried seedless roxburgh rose. The preparation method comprises the following steps of: picking roxburgh rose, cleaning, deburring, cutting, boiling, drying, spreading, sterilizing and packaging and the like. The preparation method disclosed by the invention has the advantages that on the premise of guaranteeing nutrient substances, such as vitamin C, in the single roxburgh rose fruit, the hazards caused by smoking of sulfur powder are avoided, simultaneously, the taste of the single roxburgh rose fruit foods is adjusted by mixing and boiling with honey, the production period of the single roxburgh rose fruit foods is shortened and the production cost of the single roxburgh rose fruit foods is reduced.

The invention relates to the technical field of fertilizers, in particular to a special microbial fertilizer for planting sugar orange. The special microbial fertilizer comprises the following raw materials in parts by weight: 140-170 parts of poultry manure, 40-60 parts of straw, 20-30 parts of mashed sucrose, 20-40 parts of silkworm excrement, 10-25 parts of bone meal, 20-40 parts of sugar orange branch, 10-20 parts of a phosphate fertilizer, 15-25 parts of a potash fertilizer, 10-18 parts of a nitrogen fertilizer, 10-25 parts of plant ash, 1-4 parts of an enzyme bacterium, 0.5-3.5 parts of aspergillus oryzae, 0.7-2.4 parts of trichoderma viride, 1-3 parts of EM inoculum, 0.8-1.8 parts of bacillus laterosporus, 0.8-1.8 parts of a silicate bacterium, 1-5 parts of algal polysaccharide and 0.8-2.6 parts of sodium alginate. The special microbial fertilizer has long-lasting fertility, is suitable for planting the sugar orange, is high in fertilizer utilization rate, and can improve soil properties, improve the biological content of soil, increase air permeability and reduce a hardening phenomenon.

The invention provides a method for preparing fig extract through molecular distillation. The method comprises the following steps: removing impurities from figs, crushing the figs, carrying out pectinase assisted primary ultrasonic extraction, carrying out ethanol assisted secondary ultrasonic extraction, carrying out filtration, alcohol precipitation and concentration, and finally carrying out molecular distillation to separate light components in order to obtain the fig extract. The method for preparing the fig extract avoids the shortcomings of a traditional ethanol heating reflux extraction method, maximally protects the active ingredients of plants from being damaged by heat to make the extract have rich aroma and good aroma, and retains the original flavor and sweetness of the figs; and the method meets the extraction requirements of fastness, high efficiency, fullness and completeness, and greatly increases the extraction efficiency.

The invention provides a method for preparing mushroom vegetarian meat, which comprises the following steps of: selecting raw materials, immersing, draining moisture, preprocessing, grinding, stirring, frying, degreasing, stir-frying, grinding, drying, packaging, sealing and sterilizing to obtain a mushroom vegetarian meat product. The product does not contain preservatives or pigments, has a chewing sense and is natural and palatable while the original fragrant and sweet taste of fresh mushrooms is maintained, does not lose the original unique fragrance of the mushrooms due to excessive seasoning, is abundant in nutrition and can be used as snacks at ordinary times.

The invention discloses a processing method of bead-shaped white tea. The bead-shaped white tea is processed by adopting new technology white tea in 5 varieties of white tea as a raw material through 13 processing technologies of tea leaf picking and treatment, spreading for airing, scenting, withering, kneading and twisting, molding for the first time, molding for the second time, molding for the third time, molding for the fourth time, baking for the first time, spreading for cooling, baking for the second time as well as refrigerated packaging. Chrysanthemum flowers are added in the scenting process, so that the processed bead-shaped white tea has light chrysanthemum flower fragrance; by virtue of four times of molding, the processed bead-shaped white tea is tight and solid in structure and can bloom in water like flowers when being brewed with boiled water; and furthermore, by adopting the refrigerated packaging method, finished product tea is put in a refrigerating chamber for refrigerating before being packaged, so that the specific characteristics of light fragrance, rich flavor and mellow and sweet taste of the white tea are kept. The bead-shaped white tea is welcomed by consumers and is worthy of being popularized.

The present invention discloses a peppermint-cucumis melo preserved fruit and a processing method thereof, and belongs to the field of food processing. The peppermint-cucumis melo preserved fruit comprises the following raw materials by weight: 50-100 parts of cucumis melo, 10-25 parts of peppermint, 3-8 parts of Abrus cantoniensis, 3-8 parts of mulberry leaf, and 40-60 parts of starch syrup. According to the present invention, the problems of high sugar, high salt, high calorie and low protein of the conventional preserved fruit are solved, and the produced preserved fruit has characteristics of low sugar content, moderate sweetness, high nutritional value, rich fruit aroma, and good quality.

The invention relates to a sugar-free soybean milk product to solve the problem that the conventional soybean milk products have high sugar content and are not suitable for people with high blood sugar. The sugar-free soybean milk product comprises 1 to 3.5 weight percent of xylitol, 1 to 3 weight percent of erythritol and 0.02 to 0.05 weight percent of maltitol.

The invention relates to the technical field of fruit tree planting, in particular to an organic fertilizer special for planting perfume lemon and a preparation method of the organic fertilizer. The special organic fertilizer is composed of the following raw materials in parts by weight: 120-150 parts of livestock manure, 30-50 parts of maize pulp, 25-50 parts of manioc waste, 15-30 parts of brewer's grain, 10-20 parts of bone meal, 20-40 parts of lemon pulp, 8-16 parts of phosphate fertilizers, 10-18 parts of potash fertilizers, 8-16 parts of nitrogen fertilizers, 8-20 parts of plant ash, 0.5-3.0 parts of enzyme microorganisms, 0.5-3.0 parts of aspergillus oryzae, 0.5-2.5 parts of trichoderma viride, 1.5-3.5 parts of EM bacteria, 0.2-1.8 parts of bacillus laterosporus, 0.2-1.8 parts of silicate bacteria, 0.2-1.8 parts of algal polysaccharides, and 0.8-1.6 parts of sodium alginate. The organic fertilizer disclosed by the invention is developed aiming at the perfume lemon, the yield and quality of the perfume lemon can be improved, and the soil properties are improved.

The invention discloses a grape fertilization method mainly for grape vines which are 3 years and above aged. The grape fertilization method includes a base fertilizer application stage and a topdressing application stage; the base fertilizer application is mainly intended for a second growth peak of autumn grape roots; the topdressing application is mainly intended for a germination stage, an early flowering stage, a berry swelling stage, a berry coloring stage and the like, reasonable fertilization is performed in each stage to ensure required nutrients of each grape growth stage, and grapequality is guaranteed accordingly. The grape fertilization method for grape vines which are 3 years and above aged combines reasonable fertilization and key stage fertilization; evident effect improvement is provided for grape in south which has low sweetness due to rainy seasons; the method herein ensures grape sweetness and improves grape quality, can prevent grape fruit softening and extend storage and transport period of grape, well as shelf life of grape; soil acid-base property can be reasonably adjusted, disease resistance of grape vines can be enhanced, and otherness can also be achieved. Therefore, the grape fertilization method is simple, efficient and highly operable.

The invention discloses a fruit packaging material with a sterilizing and fresh-keeping effect and a production method thereof. The method comprises the following steps of: taking 10-29% of loess, 10-39% of edible corn starch, 1-10% of illite and 50-69% of water, based on 100% of mass fraction, evenly mixing and stirring to form a mixed solution, heating to the temperature of 100-120 DEG C, and boiling for 10-20 min; after the mixed solution is cooled, adding 10-15% of ginger and garlic compound solution to obtain a coating compound solution with the sterilizing and fresh-keeping effect; and coating 10-20 g of the coating compound solution on one side of base paper per square meter by using a coating device, coating waterproof glue on the other side of the base paper, and drying to obtain the fruit packaging material with the sterilizing and fresh-keeping effect. Sheathing bags made from the fruit packaging material disclosed by the invention have the effects of fruit protection, fruit growth promotion and fruit quality improvement and can prevent the secondary infection of pathogenic bacteria and the occurrence of pests and diseases after fruits are bagged, so that the shelf life of the fruits is prolonged, and conditions for producing the fruits with freshness, no pests and diseases, and high quality are created.

The present invention discloses an original flavored fresh water bamboo leleba oldhami shoot processing method. Fresh bamboo leleba oldhami shoots are washed and put into a pot to be steamed to be well-done and the steamed bamboo leleba oldhami shoots are taken out from the pot and cooled, and the cooled bamboo leleba oldhami shoots are shelled and washed; then the pretreated bamboo leleba oldhami shoots are dehydrated, bagged, vacuum sealed and placed into a sterilization pot to be sterilized; and after the sterilization, the bamboo leleba oldhami shoots are immediately cooled to obtain the finished products. The produced original flavored fresh water bamboo leleba oldhami shoots by the method do not need to add acid to adjust the pH value and contain not any chemical additives. The sweetness and flavor of the bamboo leleba oldhami shoots can be kept and the nutrients of the bamboo leleba oldhami shoots are also maintained. Compared with the traditional retort sterilization method, the finished products processed by high temperature and pressure can be stored at room temperature for one year, do not have bulging bags and go bad, and tastes refreshing and crisp, and fragrant and sweet.

The invention relates to the technical field of fruit tree planting, in particular to a method for planting Taiwan lemon. The method for planting the Taiwan lemon comprises the first step of selecting a land and preparing the land; the second step of field planting; the third step of managing the field; the fourth step of harvesting and pruning and treating; the first step comprises the procedures of conducting deep ploughing and curing on the land at the winter of the year before planting, turning over the land again after beginning of spring of the next year, and digging a Taiwan lemon planting cave; the second step comprises the procedures of applying thoroughly decomposed straw at the bottom of each planting cave, backfilling part soil, planting the Taiwan lemon seedlings, backfilling the soil, watering field planting water, and digging furrows in a ridge and applying a ground fertilizer after the seedlings survive; the third step comprises the procedures of applying a fertilizer in time, watering or draining away water in time, preventing and treating insect diseases, and thinning fruits in time; the fourth step comprises the procedures of picking the Taiwan lemon after the Taiwan lemon is mature. According to the method for planting the Taiwan lemon, the growth characteristics of the Taiwan lemon are followed, the lemon fruits are big, orderly, pleasing to the eye, and shiny in color and luster, the main quantity of the Taiwan lemon is increased, and the phenomena of acidification and hardening to be degraded of the soil through continuous planting are not caused.

The invention discloses a walnut-flavored nougat and a preparation method thereof. The walnut-flavored nougat is prepared from high maltose syrup, sucrose, whole milk powder, condensed milk, anhydrous cream, hydrogenated vegetable oil, walnut powder, cranberry juice, longan meat and other raw materials. The walnut-flavored nougat has the beneficial effects that the walnut-flavored nougat is characterized by white color, moderate sweetness, certain hardness, moderate chewing texture, strong milk flavor, stable structural property, non-stickiness to wrapping paper, and non-stickiness to teeth; the walnut powder, cranberry juice and longan meat are added, thereby enriching the sweet taste of the walnut-flavored nougat and increasing the nutty flavor; the walnut-flavored nougat has a unique flavor, and is nutritional and healthy.

The invention belongs to the field of food preparation, and relates to an instant red date, lily and tremella stock cube and a preparation method thereof. The instant red date, lily and tremella stockcube is prepared from the following raw materials in parts by weight: 50-52 parts of tremella, 32-36 parts of isomaltitol, 1-5 parts of xylitol, 5-8 parts of red dates, 1-3 parts of Chinese wolfberryand 1-3 parts of lily. According to the instant red date, lily and tremella stock cube, in a cooking process, tremella blocks are cooked, and then a mixed solution of isomaltitol and xylitol is compounded, so that thick soup and smooth and glutinous taste can be realized without adding a thickening agent and an external sugar source; a vacuum freeze-drying process is adopted, so that nutrient substances of food materials are reserved to the maximum extent; and the stock cube is free from additional cane sugar, and can be eaten after being brewed with boiled water for 1 minute, the convenientand time-saving effects are achieved, and the requirements of consumers on environment-friendly, fashionable and healthy nutritional nourishing food are met.

The invention discloses a rose-lily plant beverage and a preparation method thereof. Each 1000 mL of the beverage comprises the following components by weight: 1.0 to 5.0 grams of rose extract, 0.2 to 1.0 gram of lily extract, 1.0 to 10 grams of red date concentrate, 1.0 to 5.0 grams of chrysanthemum morifolium concentrate, 1.0 to 15 grams of longan concentrate, 0.01 to 0.2 gram of stevioside, 30 to 80 grams of white granulated sugar, 0.75 gram of critic acid, 0.3 gram of potassium citrate, 0.225 gram of sodium citrate, and the balance being water. The beverage has the advantages that the formula is reasonable; the beverage does not contain any essence, pigment, or antiseptic; stevioside is taken as the sweetener and is beneficial for the health; rose, lily, red date, chrysanthemum morifolium, and longan are compounded to generate the functions of clearing heat, purging fire, nourishing yin, moistening the lung, maintaining beauty, and keeping young; the color is natural, the beverage is transparent and clear, the taste is fresh, and the beverage is suitable for the young and the old.

The invention discloses a lemon wine and a preparation method thereof. The lemon wine is prepared from the following raw materials in parts by weight: 200-250 parts of grape, 20-30 parts of fructus lycii, 18-20 parts of lemon, 25-35 parts of longan, 10-14 parts of rock sugar, 20-30 parts of guava, 25-50 parts of a nutrition additive, and the balance being purified water. The nutrition additive comprises 10-20 parts of pectase, 10-20 parts of potassium metabisulfite, and 5-10 parts of yeast. Compared with the prior art, the wine possesses the characteristics that the wind is good in mouthfeel and low in alcoholic degree, difficultly causes drunkenness, is nutritious and healthy and possesses health-care efficacy and other efficacies, and is a lemon wind worth drinking for a long time.

The invention discloses a sweetener composition and an oral care composition composed of the same, and an application. The sweetener composition comprises sucralose, stevioside and a high polymer material, wherein the weight ratio of the sucralose to the stevioside is 1: (0.1 to 20); the weight ratio of the sucralose and the stevioside to the high polymer material is 1: (0.01 to 10). The oral care composition composed of the sweetener composition further contains one or more carrier materials acceptable in the stomatological department. The oral care composition prepared by the sweetener composition disclosed by the invention is capable of improving sweetness, low in cost, good in safety, excellent in taste, and good in stability.

The invention discloses a dried orange peel and scaphium scaphigerum beverage capable of promoting the production of body fluid, wetting the throat and stimulating the appetite, which particularly comprises the following components in parts by weight: 10-50g of preserved dried orange peel, 1-10g of scaphium scaphigerum, 0.1-5g of herba houttuyniae, 0.1-5g of finger citron, 0.1-5g of licorice roots, 0.1-5g of exocarpium citri rubrum, 10-40g of white granulated sugar, 10-40g of rock candy, 0.1-0.5g of potassium sorbate, 0.5-5g of citric acid, 0.5-5g of sodium citrate, 1-10g of edible salt, 0.1-5g of edible essence and the balance water, wherein the total weight of the above materials is 1000g. The beverage capable of wetting the throat, prepared by the invention, not only keeps the fragrance and taste of the dried orange peel and the sweet flavor of the licorice roots but also has the effects of promoting the production of body fluid, wetting the throat and stimulating the appetite, and is very convenient to drink.

The invention discloses a primary processing method of Dalbergia odorifera coffee, which comprises the following steps: (1) selection of fresh coffee fruits: selecting fresh coffee fruits which are organically planted in a land which is not polluted by heavy metals and chemicals and has the altitude of more than 1300m, wherein since the fresh coffee fruits are mature in batches, fresh coffee fruits which are completely mature, red or dark red are harvested, the planting distance of the planted coffee trees during planting is 3 m, Dalbergia odorifera is planted between every two rows of coffeetrees, the height of the Dalbergia odorifera is 6-12 m, and fallen leaves of the Dalbergia odorifera are taken as organic fertilizer of the planted coffee trees; and (2) fresh coffee fruit processing: directly peeling the fresh coffee fruits selected in the step (1) without water, directly discharging coffee beans with part of pectin into an oven for drying treatment, and meanwhile, discharging epicarp and mesocarp without water into another oven for drying; and (4) peeling and sub-packaging: peeling the coffee beans subjected to the airing or drying process in the step (3) to obtain the coffee beans with fresh and sweet taste.

The invention discloses sugar-alcohol Chinese date fruit slices and a preparation method thereof, and belongs to the technical field of food processing. The sugar-alcohol Chinese date fruit slices are prepared from the following raw materials in parts by weight: 45-50 parts of Chinese date fruit paste, 150-200 parts of water, 27-55 parts of liquid maltitol, 6-20 parts of isomaltitol, 3-10 parts of xylitol, 2-2.5 parts of pectin, 0.5-0.8 part of citric acid, 0.15-0.2 part of sodium citrate, and 0.020-0.025 part of mogroside. The sugar-alcohol Chinese date fruit slices prepared by the preparation method are rich in nutrition, and have health-care functions. Being eaten, the sugar-alcohol Chinese date fruit slices have refreshing, fine and smooth taste on the tongue, and are non-sticky to the teeth, free of sticky and greasy feel, and free of bad bitter aftertaste; moreover, no toothache is caused by excessive eating of the sugar-alcohol Chinese date fruit slices. In addition, no sour feeling caused by utilization of the common carbohydrates by the microorganisms is produced in the mouth after eating of the sugar-alcohol Chinese date fruit slices.

The invention provides cheese egg tarts. The cheese egg tarts are made from, by weight, 2-10 parts of cheese, 1-5 parts of cream cheese, 5-20 parts of liquorice, 0.5-2 parts of butter, 0.5-2 parts of plain milk, 0.3-1.5 parts of custard MPCN, 1-5 parts of yellow butter, 0.1-1 part of evaporated milk and 3-8 parts of flour. White granulated sugar or other sugar is not used in the cheese egg tarts, liquorice is adopted instead, so that sweet taste is preserved and sugar content is reduced, and then the health factor is increased after consumers eat the cheese egg tarts.

The invention discloses a preparation method of a healthcare solid-state dairy product. Chickpea milk, hawthorn fruit and fructus lycii mixed juice, poria cocos superfine powder and hericium erinaceus superfine powder are added to pure milk to form a dairy product mixture, trehalose is added to the mixture, and stirring for congelation is performed after homogenization and pasteuring fermentation. The method adopts a simple production process, has the low equipment requirement and is low in cost and suitable for industrial repetitive production; raw materials are basically treated at the lower temperature, and thus, nutrients and mellow tastes are reserved; superfine crushing treatment ensures good water solubility and dispersity of the product, and absorption is better facilitated. The dairy product contains multiple medicinal and edible components while containing no additives and colloid, effects of chemical substances on functions of metabolic systems such as liver and kidney of the human body can be avoided, fructo-oligosaccharide can stabilize blood glucose and promote absorption of microelements, and the drink tastes excellent in combination of multiple beneficial aids.

The invention discloses mango-flavor nougat and its preparation method. The mango-flavor nougat is prepared from high malt syrup, cane sugar, full cream milk powder, condensed milk, anhydrous milk fat, hydrogenated vegetable oil, mango juice, wild jujube, mulberry, Basil leaves and others. The mango-flavor nougat has beneficial effects of being white in color, moderate in sweetness, modest in hardness and chewing taste, thick in milky fragrance, stable in structure property, and free from adhering to package paper and tooth; after adding mango juice and other foods, the nougat has attractive fruit fragrance, rich nutrition, and sweet and delicious taste.

The invention discloses low-sugar drinking type normal-temperature yoghourt and a preparation method thereof. The preparation method comprises the following steps: mixing pre-sterilized raw milk withsugar, starch and a food additive to obtain a mixed solution; melting, homogenizing, sterilizing and cooling the obtained mixed solution, adding an edible essence, and inoculating a leavening agent for fermentation to obtain a yoghourt base material; and demulsifying and cooling the obtained yoghourt base material, sterilizing, cooling and filling to obtain the low-sugar drinking type normal-temperature yoghourt. The preparation method is simple in process, easy to operate and convenient for industrial processing and production, the product prepared by the preparation method is refreshing andsmooth in taste and good in flowability, compared with common yoghourt, the use of cane sugar can be reduced, the sweetness and acceptability of yoghourt with normal cane sugar content are maintained,and meanwhile, the prepared yoghourt is low in lactose content and beneficial to people with lactose intolerance.