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

Biomass (e.g., plant biomass, animal biomass, and municipal waste biomass) is processed to produce useful intermediates and products, such as energy, fuels, foods or materials. For example, methods are described that can use feedstock materials, such as cellulosic and/or lignocellulosic materials, to produce an intermediate or product, e.g., by fermentation.

The invention provides an electric cooker and a control method thereof. The electric cooker comprises a cooker cover, a cooker body, an inner pot, a steamer and a lifting device, the cooker cover is opened or covers the cooker body, the inner pot is placed in the cooker body, multiple through holes are formed in the steamer which is placed in the inner pot and can move relative to the same, and one end of the lifting device is connected with the cooker cover or the cooker body or the inner port while the other end of the same is connected with the steamer and can drive the steamer to move. The lifting device is arranged to drive the steamer to move to separate rice from rice soup so as to leach starch and sugar in the rice into the rice soup, so that sugar content of the rice is lowered; after the rice and the rice soup are separated, a user can get rice low in sugar content, and the rice is suitable for diabetic patients or fat patients to eat.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0° C. to −3° C., preferably from −1° C. to −2.2° C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

The invention discloses a method for preparing low sugar preserved apricots. Key technical parameters which can influence the quality of the low glucose preserved apricots are determined by using dried apricots or fresh apricots as raw materials and adopting novel nutritive sweeteners with specific physiological functions, i.e., maltooligosaccharides as a filler and using fructose syrups as a sweetener, wherein in the primary vacuum sugar permeability process, the concentration of sugar solution is in the range of 30-35 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07Mpa, and the sugaring time under normal pressure is in the range of 10-15 hours; in the secondary vacuum sugar permeability process, the concentration of the sugar solution is in the range of 40-45 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07MPa, and the sugaring time under normal pressure is in the range of 10-15hours; and color, plumpness, sugar content and shearing force of a product are used as integrated quality evaluation indexes, so that the method for preparing the low sugar preserved apricots is determined. The preserved apricots prepared by adopting the method provided by the invention not only has low total sugar content, but also has specific nutritional value and has wide applicable consumer range.

A freeze-dried mulberry fruit powder is prepared from mulberry fruit through washing, beating, stirring, removing saccharide and water by freezing-thawing method or centrifugal method, freeze drying and superfine pulverizing.

The invention discloses a producing method of debitterized low-carbohydrate freeze-dried lemon slices, comprising the following steps of: selecting fresh lemons which are failed to be chosen in a commercialized classifying process and have been separated from rotten, mildewed and wormy lemons, wherein the diameter of each selected fresh lemon is 50mm-60mm; cleaning the fresh lemons, sterilizing and then transversally cutting into slices of 4mm-5mm; debitterizing the slices, dipping into xylitol, putting in dishes, freezing for sublimation drying in a vacuum condition, evaporating and drying in a vacuum condition, absorbing clean dry air to break the vacuum condition, transfer-packaging the splices by using a high oxygen-insulation material in a controlled dry environment, and then packaging the slices in a low vacuum condition to obtain FD (freeze-dried) lemon slices. The producing method of debitterized low-carbohydrate freeze-dried lemon slices is low in energy consumption and high in production efficiency; the prepared lemon slices have biological characteristics of lemon in aspects of shape, color, freshness and aroma, and have low carbohydrate, low bitter and good taste; the slices can be made to be drunk as tea, and can be used as medicine; the slices are convenient for storage and use and high in additional values, have lemon nutrition components and low-carbohydrate health care function; and the producing method of debitterized low-carbohydrate freeze-dried lemon slices solves the problem that orchard workers are difficult to sell defective lemons, and makes a contribution to increase of income.

The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy candy confection brand product with our invention. This invention can have a healthier group of edible oils component, unique antioxidant taste profile component, fiber component, water component, emulsifier component, and potentially a 0% or greater supplement component that can add additional dietary benefits. Specific ratios of ingredients can lower sugar content up to 75% while creating a product with a taste, texture, and mouth feel similar to regular flavored chewy or gummy candy. The reduction of sugar possible within this invention can reduce the negative health ramifications of high sugar content that current flavored chewy or gummy candy confections suffer from and the addition of the healthier ingredients adds some improved health characteristics to the products that usually are devoid of nutrition. Additionally, the method for preparing a flavored chewy or gummy candy confection with these improved health characteristics, taste profile, and dietary benefits are covered.

The invention discloses a process for producing low-sugar type compound brown sugar, comprising the following steps of: lowering the sugar: with brown granulated sugar as raw material, dissolving, evaporating and concentrating the brown granulated sugar to be oversaturated, reducing the temperature and inputting fine powdered sugar to make crystals; concentrating and drying: placing the substances remained after crystal separation in a sugar boiling pot to concentrate and dry so as to obtain low-sugar type brown sugar; and physically mixing the low-sugar type brown sugar with added auxiliary materials in proportion to obtain the low-sugar type compound brown sugar. Compared with the prior art, in the process adopting the steps, part of the sugar is removed and the sugar content is reduced through a crystallization method in the process of producing brown granulated sugar or by directly taking brown granulated sugar as the raw material and then the auxiliary materials are added to form the low-sugar type compound brown sugar with a healthcare function; in addition, the making manner is simple and the equipment investment is small.

The invention provides a hawthorn vinegar healthy beverage, which is characterized by comprising the following raw materials in weight portion: 40 to 80 portions of hawthorn, 40 to 80 portions of honey, 40 to 80 portions of xylitol, 50 to 100 portions of white vinegar, 0.25 to 0.5 portion of aspartame, and 650 to 850 portions of water, and the hawthorn vinegar is prepared by a certain method. The hawthorn vinegar has disease prevention efficacy of table vinegar, good flavor of juice, palateful sweet and sour and sweet taste, and is suitable to be directly drunk. The hawthorn vinegar is rich in various amino acids, organic acid, vitamin, mineral and other nutritious ingredients, and has efficacies of blood-fat reduction, vessel relaxing, oxidation resistance, immunity regulation, harmful bacteria elimination, balance maintenance for blood acid alkali, weight reduction, digestion help and sobering up and the like.

In order to solve the problems that the granules are non-uniform, the surface is provided with cracks and recesses and the compactness of the microcapsule wall is low in the conventional microcapsule product and the product is low in thermal solubility, low in emulsifying property and high in sugar content and has the soybean smell, the invention provides a walnut oil microcapsule and a preparation method thereof belonging to the technical field of oil microencapsulation. The walnut oil microcapsule is prepared by taking 15-25 parts of walnut oil, 0.6-3.4 part of sucrose ester and 1.5-3.2 parts of monoglyceride as the core material and taking 3-10 parts of cane sugar, 18.3-27.6 parts of maltodextrin, 17.6-28.3 parts of peanut protein isolate and 1.3-3.5 parts of dipotassium phosphate as the wall material. Therefore, the prepared walnut oil microcapsule has the advantages of smooth surface, uniform particle size and high compactness of microcapsule wall.

The invention relates to a noodle capable of reducing blood sugar and a preparation method thereof. The noodle is composed of the following components in parts by weight: 2 to 6 parts of pumpkin powder, 3 to 5 parts of sorghum, 4 to 7 parts of buckwheat, 3 to 6 parts of wheat bran, and 72 to 85 parts of wheat flour. The noodle is prepared from pumpkin powder, sorghum, buckwheat, wheat bran, and wheat flour according to a fixed ratio; the pumpkin powder, sorghum, buckwheat, and wheat bran are natural foods, no additive is added, and the effective components and functions of pumpkin powder, sorghum, buckwheat, and wheat bran are fully utilized and combined with wheat flour to prepare the healthcare noodle, which has the advantages of reasonable and balanced nutrients, low sugar content, low cost, simple production technology, and smooth, fine, and delicious taste, and also has the functions of improving digestion, retarding the absorption of sugar in intestines, regulating the blood pressure of diabetes patients, promoting the insulin secretion of diabetes patients, and adjusting the blood sugar of diabetes patients. Moreover, the noodle will not break and the soup will not turn turbid even if the noodle has been cooked for a long time.