1060results about How to "Low in sugar" patented technology

The invention provides an electric cooker and a control method thereof. The control method of the electric cooker comprises the steps that an inner pot is heated, water is heated to reach the first preset temperature, and when kept at the first preset temperature for a first preset period of time, the water is heated to be boiling; when the water is kept at the boiling state for a second preset period of time, heating is stopped, and a steamer and rice soup inside the inner pot are separated; when separation is performed for a third preset period of time or the rice soup is cooled to reach the second preset temperature, the inner pot is continuously heated for a fourth preset period of time, and rice in the steamer is steamed to be cooked by means of steam generated by heating. According to the control method of the electric cooker, the water is kept at the first preset temperature for the first preset period of time, the steamer and the rice soup inside the inner pot are separated, the rice is steamed to be cooked by means of steam generated by heating, the rice absorbs water sufficiently, rice gelatinization is facilitated, and starch, sugar and other ingredients in the rice are dissolved into the water so that steamed rice with low sugar and good taste can be obtained.

The invention provides a high-yield cultivation method for sugarcanes. The high-yield cultivation method includes directly applying raw materials of green manure into newly excavated sugarcane furrows; allowing the raw materials of the green manure to ferment under film covering closed conditions for 15-25 days; lifting each mulching film to a side of the corresponding sugarcane furrow after the raw materials ferment and become thoroughly decomposed; adding compound fertilizers into the sugarcane furrows; covering soil on the compound fertilizers; planting sugarcane seedlings. The raw materials of the green manure comprise, by weight, 300-500 parts of broken sugarcane leaves, 300-500 parts of silt from fish ponds, 200-300 parts of farmyard manure, 200-300 parts of bran hulls, 100-200 parts of sweet potato residues, 50-100 parts of yeasts and 20-50 parts of lactic acid bacteria. Sugarcane buds are soaked in mixed solution for 18-24h to obtain the sugarcane seedlings, and the mixed solution comprises 6-24 parts of quicklime, 1-1.5 parts of gibberellin missible oil and 800-1200 parts of water. The high-yield cultivation method for the sugarcanes has the advantages of high bud ratio, low fertilizer and pesticide consumption in planting procedures and capabilities of obviously increasing the yield of the sugarcanes and obviously improving the quality of the sugarcanes.

The invention discloses a method for preparing decolorized grosvenor momordica juice and the decolorized grosvenor momordica juice prepared by the method. The method comprises following steps: selecting materials and pre-processing, passing through a cation column, decolorizing, acidifying for the first time, concentrating and acidifying for the second time. The decolorized grosvenor momordica juice is white or yellow-like transparent liquid with Baume degree more than 10 or brix more than 60, wherein the juice contains, calculated by dry weight, mogroside with a volume content equal to or larger than 30%. The grosvenor momordica juice prepared by the method keeps the natural nutriment of grosvenor momordica and has high sweetness and low sugar content. Meanwhile, the method solves the color change problem of the grosvenor momordica juice, and the product is suitable for various consumers, in particular to patients with diabetes, hypertension, etc.

Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.

The invention provides a low-sugar jam and a preparation method of the low-sugar jam. The low-sugar jam consists of dehydrated pulp, sweetener, calcium carbonate, an acidity regulator, a thickening agent and the like. Fruit raw materials are subjected to pretreatment, osmotic dehydration and pulping, and then auxiliary materials are added into the fruit raw materials to be heated and stirred to obtain a jam finished product. The pulp subjected to osmotic dehydration is used as the raw materials to prepare the jam, thereby reducing heating energy consumption, saving jam producing time, and retaining original quality of fruits well. In addition, konjak fine meal and calcium carbonate are added, sugar content and heat are reduced, dietary fiber content and calcium content in the jam are increased, the health-care effect of the product is improved, and human health is facilitated.

The invention discloses konjak jelly and a processing method thereof. The konjak jelly comprises the following ingredients in parts by weight: 14-17 parts of high fructose corn syrup, 5-10 parts of concentrated juice, 1-3 parts of white granulated sugar, 3-5 parts of konjak powder, 0.2-0.45 part of tara gum, 0.1-0.5 part of locust bean gum, 0.3-0.6 part of carrageen gum, 0.05-0.2 part of xanthan gum, 0.1-0.3 part of pectin, 0.2-0.5 part of maltodextrin, 0.6-3 parts of citric acid monohydrate, 0.3-0.6 part of sodium citrate, 0.06-0.15 part of potassium chloride, 0.2-0.3 part of food flavour, and proper amount of water. The jelly disclosed by the invention is mainly made of konjak powder combined with vegetable gums including tara gum, locust bean gum, carrageen gum, and xanthan gum as main gel raw material, gelatin made from animal substance raw material, which is susceptible to food problem, is avoided, and the product is rich in nutrition, low in sugar content, soft and elastic, and has a wide market prospect.

The invention relates to a nutritive Suzhou style mooncake and a preparation method thereof. The mooncake is prepared from a filling and a covering. The filling comprises the following raw materials by mass: 1 to 3.5 kg of cooked flour, 1 to 6 kg of fried glutinous rice flour, 2.5 to 4 kg of oil, 1.5 to 9 kg of white sugar, xylitol or maltitol, 1.5 to 4 kg of semen juglandis, 0.5 to 3 kg of green prune, 1 to 4 kg of red and green melon, 0.5 to 2.5 kg of kumquat cake, 0.5 to 3 kg of sugared orange peel, 0.5 to 2.5 kg of candied melon, 0.5 to 1.5 kg of sweet-scented osmanthus, sesame and shelled melon seed, 0.25 to 1.5 kg of sesame oil, and 0.5 to 1.5 kg of water extract of seaweed. The preparation method has easy operation, can not only reduce the sugar and the content of grease and introduce the water extract, but also keep the taste of traditional mooncakes. The quality of the nutritive Suzhou style mooncake accords with the product industrial standard, so the market demand for the nutritive Suzhou style mooncake is good; and the price and the taste of the nutritive Suzhou style mooncake are particularly popular with middle-aged and elderly people.

This patent relates to an electric rice cooker, especially an intelligent rice-draining low-sugar electric cooker, which is a multifunctional electric rice cooker. It belongs to the field of intelligent automatic technology for electric rice cooking, energy saving and intelligent automatic process kitchen. The electric rice cooker has a structure in which a steamer is built in a heating pot, a spray plate is arranged above, and a rice soup pot is arranged below. This invention imitates the process of "cook until half-cooked--drain the rice--re-steam" when cooking rice in a firewood fire stove in rural areas. Get washed and then reheat to steam the rice until cooked through. This can be done: separate water-soluble substances such as amylopectin and vitamin B, and obtain a sweet and delicious rice soup as a by-product; separate part of the sugar and heat from the rice into the rice soup to reduce the sugar and heat in the rice; The rice grains are dry and plump, fluffy and sweet. The whole process is intelligently and automatically completed, energy-saving and safe, saving time and effort.

The invention discloses a low-sugar and low-caffeine instant coffee-based beverage and a making method thereof. The making method comprises the processing steps of preparing coffee raw materials, preparing a mixed solution, sterilization and filling, particularly during preparation of the coffee raw materials, a novel decaffeinated coffee extracting solution is developed from roasted coffee beans and roasted barley as raw materials according to the processing flow including grinding, spraying washing, thermal insulating extraction, aroma recovery, filtering, centrifugal treatment, aroma backfill and the like, the coffee extracting solution contains little caffeine, the baking aroma is enhanced while the original coffee aroma and texture are guaranteed, and basic guarantee is provided for improving the aroma and the texture of a finished coffee-based beverage product; besides, decaffeinated ground coffee powder with particle size being 20-100 microns is added to the raw material formula, so that the aroma and the texture of the finished instant coffee-based beverage product are enhanced; bitterness of the coffee is modified with combination of Custer sugar and a Siraitia grosvenorii extracting solution, the use amount of the Custer sugar is reduced, and the beverage is beneficial to body health of a drinker.

The invention provides a brown milk drink. The raw materials mainly comprise 20-60g of white granulated sugar, 0.1-10g of sweeteners, 2-30g of glucose, 30-130g of skim milk powder and water. The production method comprises steps: glucose and skim milk powder are mixed, water is added to a constant volume of 1000mL, and mixed materials are obtained. 0.02-0.08g of lactic acid bacteria are added into 1000g of mixed materials for fermentation. The brown milk drink has low sugar content and good taste, and can maintain good stability without addition of stabilizing agents. The invention also provides a production method for the brown milk drink. The produced brown milk drink has good taste and strong stability after a maillard reaction.

The invention provides a mixed fruit and vegetable fermented product and a preparation method thereof. The method comprises the following steps: (1) washing the mixed fruits and vegetables, crushing to obtain mixed fruit and vegetable liquid, adding pectinase and cellulase into the mixed fruit and vegetable liquid and performing enzymolysis, thereby obtaining enzymolysis liquid; (2) adding a carbon source, a nitrogen source and inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides and performing primary fermentation, thereby obtaining first fermentation liquor when the pH value of the fermentation liquor is reduced by over 0.5; (3) adding the carbon source and the nitrogen source into the first fermentation liquor, and inoculating compound lactobacillus and performing secondary fermentation, thereby obtaining second fermentation liquor when the total sugar content of the fermentation liquor is lower than 3wt%, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum, and; and (4) uniformly mixing the second fermentation liquor, centrifuging, homogenizing and sterilizing the centrifuged supernatant, thereby obtaining the mixed fruit and vegetable fermented product. According to the scheme in the invention, the mixed fruit and vegetable fermented product with the advantages of low sugar content, good taste and unique flavor can be obtained in short fermentation time.

The invention belongs to the field of health products and discloses meal replacement powder for assisting blood pressure lowering and a preparation method of the meal replacement powder for assisting the blood pressure lowering. The meal replacement powder for assisting the blood pressure lowering is prepared from the following components in parts by weight: 50-80 parts of soya beans, 10-30 parts of agarics, 10-30 parts of lentinula edodes, 5-15 parts of cassia seeds, 20-40 parts of hawthorn fruits, 30-50 parts of tomatoes, 50-80 parts of Chinese yam, 50-80 parts of corns, 30-50 parts of kudzu vine roots and 25-35 parts of lucid ganoderma. The meal replacement powder prepared by adopting the preparation method disclosed by the invention can meet the daily feeding nutrient ingredient and energy needs of low heat, low fat, low cholesterol, low sugar, low salt, high protein, high vitamin and an appropriate amount of trace elements of a hypertensive patient, and also can be used for regulating the blood pressure by virtue of pesticide effect ingredients to comprehensively achieve effects of decreasing blood pressure and protecting health; and meanwhile, the selected directly-edible materials are safe, effective, free of toxic and side effects, beneficial to being eaten by the hypertensive patient at any time, and capable of effectively preventing the elevation of blood pressure.