42results about How to "No aftertaste" patented technology

A method for extracting high-purity laibaody A glycoside from sweet synanthrin is carried out by taking sweet synanthrin containing laibaody A glycoside 30% as raw material, dissolving sweet synanthrin by mixed solvent of methanol and isopropyl alcohol, crystallizing at -18 deg. C for 24-48 hrs, crystallizing at 4 deg. C for 24-48 hrs, filtering to obtain crystal, re-crystallizing to obtain re-crystallizing crystal, dissolving by pure water 10-20L, separating by film with trapping molecular weight 500, concentrating, and drying below 70 deg. C at 0.08 MPa vacuum for 12-24 hrs to obtain final product. The water content is 3.48%, gray content is 0.26%, laibody A glycoside content is more than 90%, and sweet flavor is as 300 times as cane sugar. It tastes pure.

The invention relates to a rebaudioside M purification method with the stages of crude extraction and subsequent refining treatment. The crude extraction stage comprises the following steps: a feed solution flows through eight macroporous absorption resin columns connected in series, and is absorbed sequentially; staged ethanol desorption is carried out, and analysis is carried out; an eluent is subjected to reduced-pressure concentration under high temperature; and an obtained solid is subjected to vacuum drying, such that crude rebaudioside M is obtained, wherein a crude rebaudioside M mass content reaches 25-35%. The subsequent refining treatment comprises the following steps: a mixed solvent is heated; the crude rebaudioside M is dissolved into the mixed solvent, such that a solution is formed; the temperature is reduced to normal temperature; standing and intermittent stirring is carried out; the product is allowed to stand for several hours, and solid-liquid separation is carried out; and the obtained solid is dried, such that refined rebaudioside M is obtained. The refined rebaudioside M content can be higher than 95%. The sweetness of the rebaudioside M is more than 300 times that of cane sugar. The sweetness is more long-lasting than that of cane sugar, and causes no bitter after-taste. The mouthfeel is closer to white sugar, and mouthfeel and taste quality are good. Rebaudioside M is an ideal natural sweet additive.

The invention discloses a biological enzymolysis and purification method of high-quality stevioside. The method comprises the following steps of: soaking dry stevioside leaves and regulating the pH value; sequentially adding cellulase and pectinase to the soak solution and filtering out leaf residues to obtain a filter clear solution; loading the filter clear solution into a macroporous absorption resin column to carry out column adsorption, and then eluting impurities in the macroporous absorption resin column by using water; analyzing effective constituents by using an analysis alcohol solution to prepare an alcohol analysis solution; adding active carbon to the stevioside alcohol analysis solution, and after filtering, sequentially leading the stevioside alcohol analysis solution to flow through a cation resin exchange column and an anion resin exchange column; concentrating and drying into a crude stevioside product; adding the alcohol solution to the crude stevioside product and naturally crystallizing the crude stevioside product; then filtering crystals and washing, drying, purifying and hydrolyzing the crystals by using absolute alcohol; and concentrating and drying into the high-quality stevioside. The process has reasonable flow and high extraction rate, the content of rebaudioside-A is higher than 98 percent, and the taste of the finished product is pure.

The invention relates to the field of starch sugar manufacturing, in particular to a preparation method of syrup special for moon cake. According to the method, corn starch is taken as the raw material, and the syrup is prepared through the steps such as size mixing, enzyme immersion, liquefaction, saccharification, glucoside conversion, decolorization, filtering, ion exchange, concentration, blending and the like. The prepared syrup comprises 20-25% of maltobiose, 12-17% of maltotriose, 15-20% of maltotetraose, 8-12% of tetrasaccharide-above, 3-5% of oligoisomaltose, 25-30% of fructose, and less than 3% of glucose. The syrup special for moon cake produced through the method is sucrose-free; the sweetness is slightly lower than that of the sucrose; the sweet taste is mild and pure, cool and refreshing; and the syrup is provided with a sweet flavor peculiar to honey, and has the advantages that the oil return property is obvious, the moisture retention property is good, the starch retrogradation is prohibited, the shelf life and the quality guarantee period of products are effectively prolonged, and the like.

The invention discloses a preparation method for compound stevioside of RA and RD. The method is characterized by comprising the following steps in order: (1) extracting crushed stevia rebaudiana leaves with water and conducting filtration; (2) passing the filtrate through a macroporous resin column, carrying out eluting with an alcoholic solvent, passing the eluent through ion exchange resin, and taking the effluent liquid; (3) adding a decoloring agent into the effluent liquid, conducting filtering and drying, thus obtaining a stevioside crude product; (4) adding an alcoholic solvent for dissolving, performing reflux heating, and during the process, adding the same amount of water as the stevioside crude product so as to make the stevioside crude product dissolved in the system completely; then implementing standing and filtering so as to obtain a crystal; (5) carrying out dissolution with an alcoholic solvent as well as reflux heating again, and adding water for repeated crystallization; (6) conducting washing with an alcoholic solvent and drying, thus obtaining a finished product. The invention has the advantages of: low cost, easy crystallization component control; good mouthfeel of the prepared compound stevioside of RA and RD, no remaining taste, adaptation to market needs; and better product stability.

The invention discloses a high-viscosity yoghurt fermentation method. In the method, fermentation is performed according to the yoghurt fermentation method. The method is characterized in that: the fermentation strains are lactobacillus casei, lactobacillu plantarum, lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus. The four lactic acid bacteria are adopted to cooperatively ferment yoghurt and the novel fermentation yoghurt with high viscosity, strong water binding capacity and good postacidification can be produced. The quality guarantee period of the yoghurt under the refrigeration condition of 0 to 10 DEG C can reach 21 days; the viscosity during the quality guarantee period is kept at 12,000 to 15,000cp and is two times higher than that of the same products sold in the market; the titratable acidity is kept at 100 to 110 degrees T; the pH value is kept at 4.2 to 4.4; and whey is not separated out.

The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agent; and a chelating system of at least one chelating agent of an organic acid or organic acid salt. The creamer optionally contains a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a fat or oil content of about 0.5% to about 50% by weight and a protein content of no more than 3% by weight. The creamer composition can be in the form of liquid, liquid concentrate or powder, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.

The invention discloses a preparation method of a grosvenor momordica fruit extract, and belongs to the technical field of grosvenor momordica fruit processing. The preparation method comprises following steps: (1) picking fresh grosvenor momordica fruits, frying grosvenor momordica fruits in an automatic frying machine, and grinding grosvenor momordica fruits to obtain grosvenor momordica fruit powder; (2) mixing lemons, snow pears, white sugar, yeast, and water, sealing, and carrying out fermentation to prepare an extracting solution; (3) adding grosvenor momordica fruit powder into the extracting solution to prepare a crude grosvenor momordica fruit extract; (4) adding ethanol into the crude grosvenor momordica fruit extract, and carrying out extraction under the assistance of ultrasonic waves to obtain liquid crude extract of grosvenor momordica fruit; (5) adsorbing the liquid crude extract, and carrying out elution by using ethanol (30%); and (6) subjecting the eluent to reduced pressure distillation and concentration to obtain extract, and carrying out spray-drying to obtain the grosvenor momordica fruit extract. The preparation method is simple, and the prepared grosvenor momordica fruit extract has a high mogroside content, does not have a bitter taste and has a good taste.

The invention discloses a cefixime chewable tablet and a preparation method thereof. The method comprises the following steps: (1) screening cefixime through a 100-mesh screen, and respectively screening mannitol, a disintegrating agent, an adhesive, orange flavor and a lubricant for later use; (2) adding the cefixime, a sweetening agent, a disintegrating agent, an adhesive and a flavoring agent into a mixer, and uniformly mixing to obtain medicinal powder; and (3) adding magnesium stearate into the medicinal powder obtained in the step (2), uniformly mixing, and preparing the cefixime chewable tablet by adopting a method of directly tabletting powder. The cefixime chewable tablet disclosed by the method is good in taste and stable in quality, and the effective components of the medicine can be quickly absorbed through mouth mucosa by virtue of chewing. The cefixime chewable tablet is quick in absorption, high in bioavailability and remarkable in curative effect, and can solve the problems in the prior art.

The invention discloses a method for preparing clarified aftertaste-free purple sweet potato anthocyanin concentrated juice. The method comprises the following steps: (1) performing countercurrent extraction on purple sweet potato anthocyanin crude extract at a low temperature under acidic conditions; (2) adding amylase and cellulase into the purple sweet potato crude extract, and removing macromolecular impurities; (3) adding chitosan into reaction solution of the step (2), flocculating, standing at a low temperature for 12-48 hours, and performing diatomite filtration, thereby obtaining purple sweet potato anthocyanin clarified liquor; (4) allowing the purple sweet potato anthocyanin clarified liquor to pass through an ultrafiltration membrane with molecular weight of 5000-10000, and concentrating to the color value of E1%(1cm) 1-2A; (5) performing vacuum concentration on the ultrafiltrate, thereby obtaining the purple sweet potato anthocyanin concentrated juice with the color value of E<1>%(1cm) 10-15A, sugar degree of 60-75 and pH value of 2-4. According to the method disclosed by the invention, the anthocyanin extraction rate is high, the stability under the condition of the pH value of 2-4 is high, the solution is clarified and does not contain any precipitate, and the concentrated juice does not have any aftertaste when being stored for 6 months.

The invention discloses a fruit-flavoured type pickle. The fruit-flavoured type pickle comprises orange-heart cabbage, wine-making fruits and pickling accessories, wherein in percentage by weight, the percentage by weight of orange-heart cabbage is 75-85%, the percentage by weight of wine-making fruits is 10-25%, the percentage by weight of pickling accessories is 4-9%; the wine-making fruits are one or more of vitis amurensis, grape, blueberry and nectarine; the pickling accessories comprise 50 parts of refined salt, 20 parts of crystal sugar, 15 parts of pepper, and 15 parts of aniseed. The fruit-flavoured type pickle disclosed by the invention is formed by pickling the orange-heart cabbage, and high in nutritive value; the carotene content of the orange-heart cabbage is 4.5 times than that of common cabbage, the vitamin C content thereof is 1.8 times than that of common cabbage, and the sugar content thereof is 3.5 times than that of common cabbage. Fruit wines with various tastes are added for pickling, thus a sterilization role is played, and various tastes are added.

The invention discloses a weight shifting water-saving pedestal pan, which comprises a pedestal pan and an automatic closing device for a water closer. A water tank is connected with a urinal and a urinal seat to form an integrated structure of the pedestal pan. The automatic closing device for the water closer comprises a water closing trough, a bearing bracket, a prestressed swing eccentric counterweight and a water closer shaft. The water closing trough is connected with the bearing bracket to form a whole, the water closer shaft is fixedly connected on the rear side of the water closing trough and the bearing bracket, the prestressed swing eccentric counterweight is arranged on the rear part of the bearing bracket through a clamping groove insertion shaft, and the prestressed swing eccentric counterweight can swing around the clamping groove insertion shaft on the bearing bracket to form the automatic closing device for the water closer. The automatic closing device for the water closer is arranged below the drain outlet of the urinal, two ends of the water closer shaft are supported on two side walls of the urinal seat, and the water closing trough is pressed to close the drain outlet of the urinal under the gravity action of the prestressed swing eccentric counterweight at ordinary times. A trap type water seal with a complex shape is canceled and the automatic closing device for the water closer is adopted, so the weight shifting water-saving pedestal pan has the advantages of water saving, blockage prevention, strong impulsive force and no odor return.

The invention discloses a herbal cuisine kettle for health maintenance. The kettle includes a kettle lid, a kettle body, a water level sensing device and a base; the kettle lid is positioned above thekettle body, and the water level sensing device is fixed to the kettle body; the kettle body comprises an outer kettle body and an inner kettle body, the inner kettle body is sleeved with the outer kettle body, and the upper end of the inner kettle body is matched and buckled with the upper end of the outer kettle body; the water level sensing device comprises a variable resistor, a resistance tube and a floating ball, one end of the resistance tube is connected to the variable resistor, the other end of the resistance tube can penetrate through a connection hole formed in the kettle lid andis fixed to the connection hole through a nut and a screw ring, and the floating ball penetrates through the resistance tube from the other end and sleeves the resistance tube. Water and food materials can be separately placed, and a function of cooking all materials in the same kettle body is achieved. Moreover, the amount of decocted soup can be set according to demands, and therefore the herbalcuisine kettle for health maintenance has great practicability and convenience.

The invention discloses a biological enzymolysis and purification method of high-quality stevioside. The method comprises the following steps of: soaking dry stevioside leaves and regulating the pH value; sequentially adding cellulase and pectinase to the soak solution and filtering out leaf residues to obtain a filter clear solution; loading the filter clear solution into a macroporous absorption resin column to carry out column adsorption, and then eluting impurities in the macroporous absorption resin column by using water; analyzing effective constituents by using an analysis alcohol solution to prepare an alcohol analysis solution; adding active carbon to the stevioside alcohol analysis solution, and after filtering, sequentially leading the stevioside alcohol analysis solution to flow through a cation resin exchange column and an anion resin exchange column; concentrating and drying into a crude stevioside product; adding the alcohol solution to the crude stevioside product and naturally crystallizing the crude stevioside product; then filtering crystals and washing, drying, purifying and hydrolyzing the crystals by using absolute alcohol; and concentrating and drying into the high-quality stevioside. The process has reasonable flow and high extraction rate, the content of rebaudioside-A is higher than 98 percent, and the taste of the finished product is pure.

The invention relates to low-calorie baking food with a healthcare function and a preparation method thereof. The low-calorie baking food is prepared by mixing the following raw materials in parts by weight: 50-65 parts of flour, 5-10 parts of rice protein powder, 1-3 parts of corn peptide, 5-10 parts of egg liquid, 1-3 parts of trehalose, 1-3 parts of fructo-oligosaccharide, 1-3 parts of sorbitol, 0.5-1 part of erythritol, 0.2-0.4 part of baking powder and 5-10 parts of liquid butter. The low-calorie baking food which is prepared by scientifically and effectively mixing the formula tastes sweet, fresh and cool, is not sweet greasy, is low-calorie, and has the functions of promoting the digestion, adjusting the alteration of intestinal flora and improving the memory; meanwhile, the auxiliary protection effect on cardiovascular diseases such as hypertension, hyperlipidemia and hyperglycemia can be achieved, the immunity of a human body is improved, and the low-calorie baking food has the healthcare function, so that a new healthier food choice is provided for masses of consumers.

The invention provides a natural plant type multi-functional nutrient beverage and a preparation method thereof. The beverage is mainly prepared from the following components in percentage of 5-10% ofcomprehensive plant powder, 15-25% of composite concentrated juice, 10-15% of soybean peptide and the balance of water, wherein the comprehensive plant powder consists of Chinese wolfberry fruit powder, rosa roxburghii tratt fruit powder, hippophae rhamnoides fruit powder, citrus medica powder and water soluble turmeric powder in the ratio of the Chinese wolfberry fruit powder to the rosa roxburghii tratt fruit powder, to the hippophae rhamnoides fruit powder, to the citrus medica powder to the water soluble turmeric powder being 2 to 2 to 2 to 1 to 1, and the composite concentrated juice consists of apple juice concentrate, orange juice concentrate and cumquat juice concentrate in the ratio of the apple juice concentrate to the orange juice concentrate to the cumquat juice concentrate being 5 to 2 to 3. The preparation method of the beverage comprises the following steps of (1) preparing the comprehensive plant powder; (2) mixing compositions in proportion; (3) adding water for dissolving; and (4) performing pasteurization and bottling. The prepared multi-functional nutrient beverage is good in mouth feel and rich in fruit flavor, irritating taste of medicine-food homologous components is covered, and the nutrient beverage contains nutrient components of multiplex vitamins, amino acids and the like. The nutrient beverage has the functions of resisting ageing, improving the intestine and the stomach, clearing away the lung, protecting the liver and the like.

The invention provides a vitamin E collagen beverage. The vitamin E collagen beverage comprises the following components of collagen powder, fructose, vitamin C, vitamin E, sodium alginate, sucralose, citric acid, fruity essence and the balance of purified water. The vitamin E collagen beverage disclosed by the invention has the efficacy of beautifying faces, nourishing faces, resisting wrinkles, enabling freckles to be lighter and dispelling freckles on drinking crowds, cannot cause side effects to human bodies after being drunk for a long term, can reduce blood triglyceride and cholesterol, can reduce damage of aluminum to the human bodies, can promote the growth of fingernails and hair, can promote the formation of antibodies and collagen, can maintain immune functions, can promote the synthesis of fat and protein, can maintain the completeness of blood vessels, can participate in the metabolism of phenylalanine, tyrosine and folic acid, can participate in the utilization of ferrum and carbohydrate by human bodies, can resist oxidation, can resist free radicals, and is good in mouth feel; the vitamin E collagen beverage is low in calorie, so that after drinking the vitamin E collagen beverage, people cannot gain weight due to accumulation of calorie; and the vitamin E collagen beverage can promote normal substance metabolism of the human bodies, so that the vitamin E collagen beverage is a healthy beverage.

The invention relates to a blueberry puree hyaluronic acid beverage, which is characterized in that the specific scheme is as follows: A, collecting ripe and purple fresh blueberry fruits, removing impurities, and preserving for later use at the preservation temperature of-1 DEG C to 1 DEG C; B, heating water to 90-95 DEG C, pouring the blueberries, mixing the blueberries with boiled water, continuously heating to 90-95 DEG C, and extracting; C, after the temperature reaches the extraction degree, immediately filtering and extracting juice to obtain blueberry juice; D, proportioning according to the following proportion: 86 to 90 percent of blueberry juice, 10 to 13 percent of erythritol, 0.0002 to 0.0005 percent of hyaluronic acid, 0.001 to 0.003 percent of mangosteen concentrated powder and 0.1 to 0.3 percent of vitamin C; E, uniformly stirring after proportioning, emulsifying for 20 to 30 minutes, and filling and sealing after emulsifying; and F, after filling, carrying out secondary sterilization, and carrying out pasteurization in a sterilization pot at a constant temperature of 95 DEG C for 20-30 minutes, wherein the ratio of the blueberries to the water in the step B is 1: 1, and in the step D, the ingredients comprise 88% of blueberry juice, 11.6% of erythritol, 0.0004% of hyaluronic acid, 0.0002% of mangosteen concentrated powder and 0.0002% of vitamin C.

The invention discloses erythritol alkalescent chewing gum capable of preventing dental caries and a preparation method thereof, and relates to the technical field of candies. The chewing gum is prepared from the following raw materials in parts by weight: 0 to 50 parts of chewing gum base, 0 to 50 parts of erythritol, 0 to 5 parts of essence (mainly comprising L-arginine), 0 to 3 parts of calciumlactate, 0 to 3 parts of dementholized peppermint oil, 0 to 30 parts of tea polyphenol and 0 to 5 parts of beta-cyclodextrin. According to the formula, an erythritol sweetening agent is added, and cannot be utilized by oral bacteria of a human body, so that the sweetening agent is capable of preventing dental caries, high in alkali resistance, pure in taste and free of bitter aftertaste. The calcium lactate can increase the pH value of the chewing gum and promote the formation of bone and tooth calcification, so that the calcium lactate has a health-care effect and improves the caries resistance of the chewing gum.

The invention relates to a preparation method for coproducing high-purity galactooligosaccharide and galactitol, which comprises the following steps: a) enabling galactosy transferase to act on a lactose solution, thus generating a galactooligosaccharide mixed saccharide solution; b) purifying galactooligosaccharide and miscellaneous saccharide components containing lactose, glucose and the like through a chromatographic separation technology, wherein the purity of the galactooligosaccharide is up to 90% or above; c) degrading the purified and separated miscellaneous saccharides by using lactase; d) by taking skeletal nickel as a catalyst, under the conditions that the temperature is 80-130 DEG C and the pressure is 8-12 Mpa, performing hydrogenation reaction on the enzyme-degraded miscellaneous saccharide components, thus preparing mixed saccharide alcohol; e) performing chromatographic separation and purification on the hydrogenated mixed saccharide alcohol solution, thus producing high-purity galactitol and miscellaneous alcohol components containing sorbitol and the like; and f) respectively performing activated carbon decoloring, ion exchange desalting and vacuum concentration on the galactooligosaccharide, galactitol and sorbitol after chromatographic separation, thus obtaining corresponding products.

The invention relates to a preparation method for an artemisia anomalas tea bag. The preparation method comprises the following steps: impurity removal: cleaning and drying artemisia anomalas; aqueous extraction: dissolving out effective components in the artemisia anomalas by an impregnation method or a decocting method to prepare an aqueous extracting solution; alcohol precipitation: removing impurities by an alcohol precipitation method after aqueous extracting solution concentration to prepare essence; drying: drying the essence to prepare artemisia anomalas essence powder. The formula is scientific and reasonable, and the product can be used for reliving summer-heat and thirst and is favorable for the health if people drink the tea water for a long time; furthermore, the product tastes good, has a good flavor, does not have return flavor after drinking and is unique in style.

The invention discloses a marine fish bone collagen oligopeptide powder solid beverage and a preparation method thereof, and relates to the technical field of solid beverages. According to the technical points, the marine fish bone collagen oligopeptide powder solid beverage is prepared from the following components in parts by weight: 210-330 parts of marine fish bone collagen oligopeptide powder, 40-60 parts of calcium gluconate, 0.003-0.005 part of Vitamin D, 8-12 parts of casein phosphopeptide, 150-230 parts of non-dairy creamer, 2.4-3.6 parts of anhydrous citric acid, 0.5-0.8 part of sucralose, 7-10 parts of xanthan gum and 13-20 parts of compound essence. The marine fish bone collagen oligopeptide powder solid beverage prepared by using the formula has the advantages of being nutritional and healthy, improving immunity and improving bone strength.

The invention relates to shaddock peel dessert stuffing which is prepared from the following raw materials in parts by weight: 30-90 parts of debitterized shaddock peels, 100-400 parts of wax gourds, 20-40 parts of white granulated sugar, 30-60 parts of glucose syrup, 1.0-4.0 parts of pectin and 0.3-1.2 parts of citric acid. Moreover, the application also researches flaky pastry added with the dessert stuffing. The flaky pastry comprises 200-400 parts of low-gluten flour, 80-120 parts of whole milk powder, 60-100 parts of eggs and 40-80 parts of white granulated sugar. In the preparation raw materials of the stuffing, the glucose syrup and citric acid are added to be matched with wax gourds to replace the shaddock peels, so that the special lingering bitterness of the shaddock peels is quite effectively reduced, and the strong faint scent flavor of the shaddocks is kept; and the forming problem of the shaddock stuffing is solved well. Furthermore, the shaddock stuffing is prepared into the flaky pastry which can be better fused with the stuffing, so that the flavor is prominent.

The invention discloses a sweetening agent. The sweetening agent is prepared from, by weight, 75-100 parts of erythritol and 1-15 parts of steviosin. The invention further discloses a preparation method of the sweetening agent. The sweetness of the sweetening agent is 3-40 times that of cane sugar, and the sweetening agent tastes fresh and cool without bitter aftertaste. The preparation technology is simple, low in cost and capable of achieving high sweetness, low calories and good stability. The sweetening agent has the advantages of preventing caries and obesity, being suitable for diabetes patients and the like.

The invention relates to a preparation method for coproducing high-purity galactooligosaccharide and galactitol, which comprises the following steps: a) enabling galactosy transferase to act on a lactose solution, thus generating a galactooligosaccharide mixed saccharide solution; b) purifying galactooligosaccharide and miscellaneous saccharide components containing lactose, glucose and the like through a chromatographic separation technology, wherein the purity of the galactooligosaccharide is up to 90% or above; c) degrading the purified and separated miscellaneous saccharides by using lactase; d) by taking skeletal nickel as a catalyst, under the conditions that the temperature is 80-130 DEG C and the pressure is 8-12 Mpa, performing hydrogenation reaction on the enzyme-degraded miscellaneous saccharide components, thus preparing mixed saccharide alcohol; e) performing chromatographic separation and purification on the hydrogenated mixed saccharide alcohol solution, thus producing high-purity galactitol and miscellaneous alcohol components containing sorbitol and the like; and f) respectively performing activated carbon decoloring, ion exchange desalting and vacuum concentration on the galactooligosaccharide, galactitol and sorbitol after chromatographic separation, thus obtaining corresponding products.

The invention relates to the field of starch sugar manufacturing, in particular to a preparation method of syrup special for moon cake. According to the method, corn starch is taken as the raw material, and the syrup is prepared through the steps such as size mixing, enzyme immersion, liquefaction, saccharification, glucoside conversion, decolorization, filtering, ion exchange, concentration, blending and the like. The prepared syrup comprises 20-25% of maltobiose, 12-17% of maltotriose, 15-20% of maltotetraose, 8-12% of tetrasaccharide-above, 3-5% of oligoisomaltose, 25-30% of fructose, and less than 3% of glucose. The syrup special for moon cake produced through the method is sucrose-free; the sweetness is slightly lower than that of the sucrose; the sweet taste is mild and pure, cool and refreshing; and the syrup is provided with a sweet flavor peculiar to honey, and has the advantages that the oil return property is obvious, the moisture retention property is good, the starch retrogradation is prohibited, the shelf life and the quality guarantee period of products are effectively prolonged, and the like.

A method for extracting high-purity laibaody A glycoside from sweet synanthrin is carried out by taking sweet synanthrin containing laibaody A glycoside 30% as raw material, dissolving sweet synanthrin by mixed solvent of methanol and isopropyl alcohol, crystallizing at -18 deg. C for 24-48 hrs, crystallizing at 4 deg. C for 24-48 hrs, filtering to obtain crystal, re-crystallizing to obtain re-crystallizing crystal, dissolving by pure water 10-20L, separating by film with trapping molecular weight 500, concentrating, and drying below 70 deg. C at 0.08 MPa vacuum for 12-24 hrs to obtain final product. The water content is 3.48%, gray content is 0.26%, laibody A glycoside content is more than 90%, and sweet flavor is as 300 times as cane sugar. It tastes pure.

The invention discloses a preparation method for compound stevioside of RA and RD. The method is characterized by comprising the following steps in order: (1) extracting crushed stevia rebaudiana leaves with water and conducting filtration; (2) passing the filtrate through a macroporous resin column, carrying out eluting with an alcoholic solvent, passing the eluent through ion exchange resin, and taking the effluent liquid; (3) adding a decoloring agent into the effluent liquid, conducting filtering and drying, thus obtaining a stevioside crude product; (4) adding an alcoholic solvent for dissolving, performing reflux heating, and during the process, adding the same amount of water as the stevioside crude product so as to make the stevioside crude product dissolved in the system completely; then implementing standing and filtering so as to obtain a crystal; (5) carrying out dissolution with an alcoholic solvent as well as reflux heating again, and adding water for repeated crystallization; (6) conducting washing with an alcoholic solvent and drying, thus obtaining a finished product. The invention has the advantages of: low cost, easy crystallization component control; good mouthfeel of the prepared compound stevioside of RA and RD, no remaining taste, adaptation to market needs; and better product stability.

The invention provides a dentin desensitization paste with a bionic remineralization repair effect, and a preparation process thereof. The dentin desensitization paste comprises dendritic polyamide-amine and nano-hydroxyapatite, or a compound of the dendritic polyamide-amine and the nano-hydroxyapatite, water and auxiliary materials. The product can effectively block dentinal tubules, promote remineralization of dentin surfaces, repair demineralized dentin, treat hemodia symptoms and relieve the phenomenon of incomplete dentinal tubule sealing caused by saliva or deionized water flushing.

The invention provides a tablet candy capable of relieving asthenopia, a preparation method and an application method thereof, and relates to the technical field of food processing. The tablet candy comprises the following raw and auxiliary materials: black currant powder, blueberry powder, red date powder, Chinese wolfberry fruit powder, carrot powder, chrysanthemum flower powder, lutein ester powder, a sweetening agent, a lubricating agent and an acidulant. The preparation method comprises the following steps: weighing the raw materials, proportioning, mixing, granulating, drying, granulating, totally mixing and tabletting to obtain the tableted candy disclosed by the invention. The processing method is simple, the product is suitable for industrial large-scale production and easy to store and transport, and the prepared product is rich in nutrition, reasonable in formula, good in taste and suitable for long-term use, has the effects of protecting retina, relieving asthenopia and maintaining eyesight, and the tablet candy provided by the invention can be combined with eye exercise to achieve a better effect.