41results about How to "Lower calorie value" patented technology

The invention discloses a low temperature denaturing protective agent of minced fillet of grass carp, which belongs to the range of a low temperature protective agent in food fresh keeping technique.The the low temperature denaturing protective agent is prepared by the c raw materials by weight percent of the minced fillet: 5 wt% to 7 wt% of fucose, 0.11 wt% to 0.14 wt% of sodium pyrophosphate, 0.10 wt% to 0.13 wt% of trimeric sodium phosphate and 0.05 wt% to 0.07 wt% of sodium hexametahposphate. The protective agent has better low temperature denaturing protective action on the minced filletof the grass carp. After the protective agent is frozen for 6 months, the protein of the grass carp still has more than 70% of salt soluble protein, more than 60% of ATP enzyme activity, more than 86% of hydrosulfide group and more than 67% of gel characteristic. The total protective action effect is superior to that of a combined low temperature denaturing protective agent of 4 wt% of cane sugarand 4 wt% of sorbitol. The invention also obviously reduces the sweet value and the heat value of the minced fillet of the grass carp to 50% of the combined low temperature denaturing protective agent of 4 wt% of cane sugar and 4 wt% of sorbitol. In addition, the components of the protective agent do not generate a Maillard reaction with fish protein. Therefore, compared with the similar protective agents, the protective agent of the invention has wider fish protein.

The invention relates to a method for making a breaded fish stick by adding inulin. The method comprises the steps of: mixing and stirring 5 to 15 weight parts of fat chopped meat, 2 to 10 weight parts of starch, 2 to 15 weight parts of inulin, 1 to 6 weight parts of egg white, 0.5 to 3.0 weight parts of salt, 0.1 to 0.3 weight parts of gourmet powder, 0.2 to 1.0 weight parts of spice, 5 to 35 weight parts of water and 20 to 70 weight parts of fish so as to form breaded fish stick materials, braising the materials with a thickness of 1 to 5 cm for 5 min through intense fire, reducing the firepower, braising for 20 min, coating the egg yolk and then braising for 5 min so as to obtain the finished breaded fish stick. The breaded fish stick is cut into blocks with different shapes and sizes at the temperature of less than 45 DEG C. The breaded fish stick is sealed and packed under room temperature. The inulin which is dissolved in water can change the state of the breaded fish stick, thereby enhancing the water-retaining property thereof. The breaded fish stick has smooth surface and elasticity and tastes tender and creamy.

The invention provides a sugar substitute and a preparation method thereof. The sugar substitute comprises the following components in part by weight: 1.6-18 parts of edible sweetener, 45-95 parts of filling agent, 0.5-3 parts of edible emulsifier, and 1.5-3.5 parts of raising agent; the raising agent comprises 1-2 parts of carbonate and 0.5-1.5 parts of edible acidulant in part by weight; the preparation method comprises the steps of weighing the raw materials, milling, mixing, granulating and drying; and the sugar substitute has an agreeable mouthfeel, is slightly low in caloric value, and is suitable for daily diet of diabetics and people trying to lose weight. A specific proportion of raising agent and edible emulsifier are added in the ingredient, so that the product is high in instant ability, and the granular product is not easy to be left over in a packaging bag when being poured out.

The invention discloses a Spanish mackerel minced fillet natural low-temperature preservative which comprises a grape seed extract, a green tea extract, a rosemary extract and polyphosphates. The invention also discloses an application method of the Spanish mackerel minced fillet natural low-temperature preservative. The method comprises the following steps: chopping fish into minced fillet, keeping at low temperature, preparing the minced fillet natural low-temperature preservative, mixing the minced fillet natural low-temperature preservative and ice water, adding the mixture into the minced fillet, and carrying out partial freezing preservation. The Spanish mackerel minced fillet natural low-temperature preservative well keeps the stability of the minced fillet, obviously inhibits the fat oxidation, and can keep the gel characteristic of the minced fillet stable for along time. By using the grape seed extract, green tea extract and rosemary extract as the natural plant extracts, the Spanish mackerel minced fillet natural low-temperature preservative has the advantages of wide sources, low cost and high acceptability, and contains rich natural components which are beneficial to human health. The Spanish mackerel minced fillet natural low-temperature preservative lowers the sweetness and calorie value of the minced fillet, and is more beneficial to product popularization.

The invention discloses a formula containing enzymatically modified stevia sugar for a cool green tea beverage. The formula comprises the following components by mass percent: 15-20% of green tea lixivium, 0.03-0.08% of enzymatically modified stevia sugar, 0.1-0.4% of natural honey, 0.01-0.05% of an antioxidant, and the balance of water. According to the formula provided by the invention, the enzymatically modified stevia sugar is used for substituting a sweetening agent being saccharose in the traditional green tea beverage formula, so that the natural characteristics of high sweetness and low calorific value of the original stevia sugar is maintained, and the enzymatically modified stevia sugar reduces the later bitterness of the original stevia sugar, has certain cool mouthfeel like natural green grass, can improve mouthfeel without adding an acidulant in the formula, further has certain antioxidant activity, can be cooperated with the antioxidant in the formula to play the role of oxidation resistance, and can be compounded with green tea perfectly. The cool green tea beverage produced according to the formula is bright in color, gentle and harmonious in fragrance, moderate in sweetness, cool in mouthfeel, and also suitable for being drunk by fat people or people suffering from diabetes and other diseases as the caloric value of the beverage is reduced by virtue of low- calorific value formula.

The invention provides a unit user heating control system of a central heating system. Each unit user is provided with an indoor control unit, the indoor control unit comprises a set temperature management unit, a windowing monitoring unit, a room location management unit, a human body monitoring unit, a heating management unit, a floor monitoring unit and a data calculation unit, a heat meter isarranged at a heat pipe network inlet of a building in which the unit user is located, and heat shared by each unit user is calculated by the data calculation unit according to received data and datameasured by the heat meter. According to the method, the factors of room positions, persons, windowing and the like are considered, the charge is adjusted in the condition whether the heating reachesthe standard, and the maximum fair heating charge is realized, so that the heat charge is fairly and reasonably shared, the charge dispute is reduced, the relation between the heating party and the unit user is relaxed, and the method is easy to popularize and accept by the public.

A malt dextrin as the substitute of fat is prepared from potato starch through proportionally mixing its solution with refractory alpha-amylase, and hydrolyzing at 70-95 deg.C for 5-20 min. Its DE value is 1.5-2.5. Its advantages are low caloricity and no collection in body.

The invention discloses a compound sweetener with a taste modifying function and a preparation method thereof. The compound sweetener is compounded from raw material components including HNDC, stevioside, momordica glycosides, L-mannitol and hydroxypropyl-beta-cyclodextrin. The preparation method comprises the following steps of crushing the NHDC and the hydroxypropyl-beta-cyclodextrin, uniformly mixing to obtain a mixture, dissolving the mixture in water, filtering, and carrying out spray drying on the filtrate to obtain powder A; crushing the L-mannitol, the stevioside and the momordica glycosides, then uniformly mixing, and screening to obtain powder B; and dissolving the powder A and the powder B in water, carrying out vacuum freeze drying to obtain particles, and crushing and screening the particles to obtain the compound sweetener. The compound sweetener has the mouthfeel close to saccharose and the sweetness far higher than that of the saccharose and is high in safety, low in sugar, low in calorie, good in stability and low in use cost; the preparation method is short in flow, simple to operate, low in raw material cost and capable of realizing industrial production.