32results about How to "No sweetness" patented technology

The invention provides an electronic cigarette tobacco extract without sweet greasy taste and an electronic liquid. The tobacco extract and the electronic liquid are characterized in that the electronic cigarette tobacco extract without sweet greasy taste is prepared through the following steps: amino acid or amino compounds are added to tobacco raw materials, the mixture is baked at a high temperature for a certain period of time, the content of saccharides in the tobacco is reduced, and aroma substances are produced; then a solvent extraction method is adopted for extraction, and a tobacco extract is prepared; the extract is redissolved by ethanol, frozen and dewaxed, and absolute oil which is the electronic cigarette tobacco extract without sweet greasy taste is obtained; the absolute oil is diluted by propylene glycol, glycerol or other mixed solvent, and the electronic liquid without sweet greasy taste is obtained and can be used independently or used after blending with other perfume. The tobacco extract has no sweet greasy taste and has sufficient and full tobacco aroma as well as pure and comfortable taste when used, so that the aroma and the taste of the electronic cigarette are more similar to those of a cigarette, and the requirements of consumers are met better.

The invention provides agilawood essential oil atomized liquid. The agilawood essential oil atomized liquid is mainly prepared from the following raw materials in parts by mass: 1 to 20 parts of agilawood essential oil and 60 to 90 parts of natural plant extract, wherein the agilawood essential oil comprises the components of aromatic compound and sesquiterpenoids; the natural plant extract comprises the components of N-acetylglucosamine, aloe gel and aloe polysaccharide. A preparation method comprises the following steps of sequentially adding the agilawood essential oil and the natural plant extract, and uniformly mixing and stirring the mixture to obtain the agilawood essential oil atomized liquid. The agilawood essential oil atomized liquid provided by the embodiment of the invention does not contain glycerinum and propylene glycol, and has the effects of health, health care, environment protection, smooth, soft, mellow and unique taste and elegant and noble fragrance.

The present invention relates to a method for forming a soft frozen puree, whereby the method includes the use of carbohydrate water binders.

The invention discloses tosufloxacin tosylate dispersible tablets. The tosufloxacin tosylate dispersible tablets are prepared from, by weight, 20-45 parts of tosufloxacin tosylate, 35-44 parts of microcrystalline cellulose, 7-20 parts of gelatinized starch, 2-10 parts of mannitol, 1-5 parts of silica, 0.8-1.2 parts of povidone K30, 1-4 parts of sodium carboxymethyl starch, 1-4 parts of aspartame, 0.8-1.2 parts of magnesium stearate and 0.8-1.2 parts of strawberry essence. The tosufloxacin tosylate dispersible tablets are shorter in disintegration time, high in dissolution, good in stability and good in antibacterial effect. The invention further discloses tosufloxacin tosylate dispersible tablets prepared by utilizing prepared tosufloxacin tosylate crystals. The tosufloxacin tosylate dispersible tablets has better stability and contains less impurities after long-term storage.

The invention discloses an organic nourishing liquid of dextroglucose plant and manufacturing technique, which comprises the following steps: adding potassium hydroxide into autoclave with water; adding citrate to neutralize; cooling below 60 deg.c; adding aquacare; stirring under normal temperature; adding biochemical humic acid; adding dextroglucose and adjuvant; stirring; blending evenly; obtaining the product with strong activity and penetrating property.

The invention relates to beer of low-alcohol and the preparation method, the fermenting matured common beer is filtrated to obtain the original pure wine, through the alcohol eliminating to eliminate the alcohol in the wine liquor, the alcohol eliminating beer can be obtained; the volume ratio of the alcohol eliminating beer and the original pure wine is (3 to 1) : 1, when drinking, the wine is needed to be added, and the low-alcohol beer is obtained. The density of the low-alcohol beer original wheat juice prepared through the method of the invention is 5 to 8 degree P, the alcohol content is 0.6 to 2.5 percent (V / V), which is lower than the alcohol content of the common beer, and the harm of the alcohol to the body can be reduced. Because the fermenting of the low-alcohol beer is thorough, the residual sugar is low, the feeling in the mouth is dry-touch, without sweet and greasy tasting, and the beer tastes just the same as the common beer.

The invention discloses a preparation method of instant burdock snack food. According to the preparation method, fresh harvested two-year yellow burdock is selected and subjected to peeling, slicing, color protecting, brittleness-keeping, sugaring, drying and coating with sugar, and an instant burdock product is obtained. The prepared burdock has flexibility and chewiness produced through drying and sugaring, the product flavor is pure and fresh, earthy smell and obvious traditional Chinese medicine smell of the burdock are removed, natural fragrance and specific flavor of the burdock are reserved, the sweetness is appropriate, sweet greasy feeling is avoided, the product is portable and is ready-to-eat, coloring additives and antiseptic substances are not added in a production process, the product is safe and sanitary, and the shelf life of the product is prolonged through drying and vacuum packaging.

The invention relates to a brewing process of sweet sparkling apple wine. The process comprises the following steps: (1) soft-pressing juice taking by an extrusion method; (2) juice clarification; (3)low-temperature concentration and separation; (4) temperature-controlled fermentation; (5) pressure-maintaining low-temperature fermentation; (6) sugar-maintaining termination fermentation; and (7) clarification filtering treatment. The physicochemical indexes are as follows: the alcoholic strength is 11.5-12.0 (v / v)%, the reducing sugar content is greater than or equal to 95.0 g / L, the total acidity is 8.0-9.0 g / L, the free SO2 content is less than or equal to 50mg / L, the total SO2 content is less than or equal to 150mg / L, the volatile acid content is less than or equal to 0.8 g / L, and the pressure is 0.25-0.35 MPa. The process has the advantages that the juice is extracted through soft pressing, so that the influence of bitter substances on the aroma, taste and quality of the juice is reduced; the aroma and sugar of the fruit juice are concentrated through a low-temperature concentration technology; and through low-temperature pressure-maintaining fermentation and sugar-maintainingtermination fermentation, the finished wine is beautiful and light golden yellow. The finished wine is clear and transparent, bubbles are lasting and fine, and the finished wine has typical apple aroma and nectar aroma, strong fruity aroma, elegant and pure wine aroma, mellow and mellow taste, fullness, coordination, complexity, balance, and fragrant, fresh and lasting aftertaste.

The invention discloses a luggage compartment gel cool storage agent including the following raw materials by mass: 5-9% of acrylic acid, 15-21% of sodium chloride, 9-12% of ethyl acetate, 2-6% of nano silicon dioxide, 3-8% of maltodextrin and balance of water. At room temperature, the acrylic acid and the ethyl acetate are added into water, sealed and mixed; the temperature rises up to 40-50 DEG C, then the maltodextrin is added, sealed and mixed, the temperature rises up to 85-90 DEG C, the nano silicon dioxide is added, sealed and mixed, and the luggage compartment gel cool storage agent is obtained by cooling to room temperature. The luggage compartment gel cool storage agent is gelatinous, non-toxic, tasteless, safe, reliable, effective, environmentally friendly, simple in preparation method, wide in raw material sources, and low in cost; the experiment proves that the luggage compartment gel cool storage agent has the appropriate phase change temperature and larger phase change latent heat, the phase change temperature is-10 to 1 DEG C, the phase change latent heat is 260 KJ / Kg-285 KJ / Kg, and the luggage compartment gel cool storage agent is especially suitable for luggage compartments.

The invention discloses a high-power inulin compound sweetening agent and a preparation method and application thereof and belongs to the field of food. The high-power inulin compound sweetening agentcomprises the following components in parts by weight: 70-90 parts of inulin, 10-25 parts of stevioside and 1-5 parts of sucralose. The high-power inulin compound sweetening agent has the advantagesof simple and easily-available raw materials, good mouthfeel, mild sweetness, rich content of prebiotic and dietary fibers, low calorific value and the like. The preparation method comprises the following step: uniformly mixing the inulin, the stevioside and the sucralose according to a mass ratio of (70-90):(10-25):(1-5), and the preparation method is simple in operation. The high-power inulin compound sweetening agent is applied in food processing to substitute nutritional type sweetening agents and solves the problem that excess ingestion of the nutritional type sweetening agents can induceobesity, hypertension, diabetes, dental caries and other diseases.

The invention relates to a brewing process of mixed fragrance type sparkling sweet apple wine. The brewing process comprises the following steps: step 1, carrying out soft-pressing to take juice; steptwo, adjusting the acidity of lemon juice; step three, carrying out clarification of fruit juice; step four, carrying out concentration and separation at a low temperature; step five, carrying out temperature-controlled fermentation; step six, carrying out clarification and filtering; step seven, carrying out pressure-maintaining secondary fermentation; step eight, carrying out incomplete fermentation termination; step nine, carrying out low-temperature ageing; and step ten, carrying out clarification and filtration treatment under the conditions of setting physical and chemical indexes as follows: 11.5 to 12.0 (v / v) percent of the alcoholic strength, reducing sugar being greater than or equal to 95.0 g / L, total acidity of 8.0 to 9.0 g / L, free SO2 being less than or equal to 50mg / L, totalSO2 being less than or equal to 150mg / L, volatile acid being less than or equal to 0.8g / L, and the pressure of0.25 to 0.35 MPa. The brewing process has the following advantages: after the process operation, the influence of easy oxidation and browning of the apples after juicing on the aroma, taste and quality of the juice is reduced; the acidity of the apple juice is adjusted by lemon juice, sothat the complexity of the fragrance and the taste of the apple juice are increased; the oxidation resistance of the apple juice is improved; with the low-temperature concentration technology, the pressure-maintaining secondary fermentation technology, the incomplete fermentation termination technology and the low-temperature ageing technology with yeast paste, the yeast fragrance is enhanced while the wine fragrance contains the fine apple fragrance and elegant lemon fragrance, so that the aroma richness is improved, the taste is more mellow and complex, and the sweetness is pure and clean without sweet greasy feeling.

The invention relates to a trimebutine maleate dispersible tablet, which comprises trimebutine maleate, highly effective crumbling agent, bulking agent, lubricating agent, tartaric acid, sweetener and flavoring agent. The weight ratio of the trimebutine maleate and the highly effective crumbling agent is 1:0.8-1.2.

The invention discloses a purely-natural low-sugar apple and white peach puree for infants and a preparation method thereof. The purely-natural low-sugar apple and white peach puree for infants is prepared from the following raw materials in weight percentage: 20%-80% of apple puree, 20%-70% of low-sugar apple fiber and 3%-40% of white peach puree. The apple puree is prepared from fresh apples through crushing, pulping, grinding and homogenizing, the low-sugar apple fiber is prepared from juiced apple pulp residues through grinding and homogenizing, and the white peach puree is prepared from fresh white peaches through cleaning, crushing, pulping, grinding and homogenizing. The product does not contain any additive, concentrated juice or water, is more natural, has the total sugar contentof 30%-60% lower than that of puree in the current market, has tastes of apples and white peaches, tastes mild but not sweet and greasy, cares taste buds of babies, has rich dietary fibers, and is beneficial to promoting intestinal peristalsis of the babies and reducing a constipation risk of the babies.

The invention discloses sweet-osmanthus honey vinegar and a preparation method thereof. The preparation method includes the following steps of (1) preparing basic honey water; (2) preparing culture honey water, adding wine high-activity dry yeast into the culture honey water, dividing into three parts, and culturing to obtain an inoculated solution, a first additive solution and a third additive solution containing sweet-osmanthus respectively; (3) inoculating acetobacter pasteurianus and the like to the inoculated solution to culture and obtain a second additive solution; (4) adding the firstadditive solution and the second additive solution into the basic honey water, adding sweet-osmanthus of part two after fermentation, and continuing to ferment; (5) adding the third additive solutionafter separation and clarification, and keeping constant temperature at 20-30 DEG C to culture until no bubble appears any more. According to the method, the sweet-osmanthus honey vinegar has the advantages of being strong in fragrance, rich in taste and good in mouthfeel.

The invention relates to an odourless trepang oral liquid product and a preparation method thereof, and solves the technical problems that a conventional trepang food has odour, unusual flavour and poor mouth feel, and nutrients of the conventional trepang food run off. The odourless trepang oral liquid product comprises the components of a trepang extract, high fructose corn syrup, fresh ginger powder, fruit powder, peppermint essence and pure water, and is prepared through the following steps of performing weighing, performing uniform blending, performing filtration, performing inspection, performing filling for sealing, performing sterilization and performing inspection with a lamp. The preparation method disclosed by the invention can be applied to preparation of trepang oral liquid.

The invention discloses research and a preparation method of a black brewed flour cake. The black brewed flour cake comprises wheat flour, cereal flour, eggs, sugar, cake oil, salt and milk. Accordingto the research and preparation method of the black brewed flour cake, single-factor and orthogonal tests prove that the best formula of the cereal cake comprises 80% of wheat flour, 20% of cereal flour, 200% of eggs, 80% of sugar, 10% of cake oil, 2% of salt and 20% of milk. The prepared cereal cake is soft, elastic and free of over sweetness or roughness, and has special aroma of cereal flour,golden surface, uniform inner pores and full appearance; and as a novel nutritional cake, the cereal cake enriches the pattern and design of cakes and has broad development prospects.

The invention provides a preparation method of an ice cream. No water is added in the preparation process; the method comprises the following steps that 1, raw materials are added to a container at first, then mixing and stirring are conducted, and stirring is completed when the temperature reaches 90 DEG C; 2, the materials are loaded in a mold and frozen; 3, secondary stirring crushing is carried out until the ice cream is subjected to lactose crystallization. The raw materials are green ingredients including fresh milk, light milk, egg yolks and sugar. The method has the advantages that nowater is added, and there is no thickener or other additives; during primary stirring, the raw materials are heated to 90 DEG C, so that the egg yolks are sterilized at high temperature, the ingredients are safe, the molecular structure is small, and the ice cream is easily scooped and eaten about 5 minutes after uncovering, but other frozen ice creams need to be molten for a long time before being eaten conveniently and some frozen ice creams are like stones; the ice cream has a good taste in the mouth and is easy to melt, and there is no sticky feel or excessively-sweet feel in the mouth. The ice cream is smooth, refreshing, comfortable and soft, the aftereffect of the milk flavor is strong, and there is an aftertaste in the mouth.

The invention discloses a chickpea low-sugar low-oil milk-fat combined walnut cake and a preparation method of the chickpea low-sugar low-oil milk-fat combined walnut cake. The chickpea low-sugar low-oil milk fat synthetic walnut cake is added with the chickpea powder which is high in protein content and rich in dietary fiber, the dosage of fat and sugar is reduced, vegetable fat and animal body fat are replaced with milk fat, and the flavor, taste and nutritional value of the synthetic walnut cake are effectively improved. The chickpea walnut cake keeps the crisp texture of the traditional walnut cake, has unique chickpea flavor, strong chestnut flavor, no sweet greasy feeling, fine internal tissue and excellent sensory quality, reduces the supply of heat, increases the contents of protein, dietary fiber, vitamin and mineral substances, complements the nutritional value of the protein among the raw materials, improves the nutritional and health-care effects, and is suitable for large-scale production. The pursuit of modern people for health is met, and a new application way of the chickpeas is developed. The preparation method of the chickpea low-sugar low-oil milk-fat synthetic walnut cake is high in operation controllability and easy for large-scale production.

The invention discloses a cool feeling agent with cool and refreshing feeling. The cool feeling agent comprises the following components in parts by weight: 20-30 parts of L-menthol, 15-25 parts of menthol, 10-15 parts of thionyl chloride, 10-22 parts of N, N-dimethylformamide and 5-10 parts of sodium bicarbonate. The invention relates to the technical field of cool feeling agents. The cool feeling agent disclosed by the invention solves the problems that the cool feeling agent is common in cool feeling and cannot bring explosion impact to people, and the cool feeling agent has sweet taste and cannot be well fused with other products.

The invention discloses a compound emulsion stabilizer prepared from the following raw materials in parts by mass: 2-7 parts of potassium chloride, 3-7 parts of Arabic gum, 3-7 parts of propylene glycol alginate and 20-40 parts of maltodextrin. The potassium chloride, the Arabic gum and the propylene glycol alginate have an outstanding synergistic effect, play an emulsifying role in the mixing and whipping process of cake paste, keep water-oil balance, stabilize a water-oil emulsifying system, promote the interaction and binding force among protein, lipid compounds and the compound emulsification agent so that cake structure is finer, the softness is improved; and meanwhile, the emulsifying agent is combined with starch chains to keep the freshness of cakes for a long time.

The invention provides a mulberry-sugarcane composite beverage and a preparation method thereof, and belongs to the technical field of food making, and the mulberry-sugarcane composite beverage comprises the following components in percentage by mass: 30%-50% of sugarcane juice, 20%-40% of mulberry juice, 15%-30% of jasmine tea soup, 0.01%-0.02% of citric acid and 0.03%-0.05% of vitamins. The mulberry-sugarcane composite beverage takes the mulberry juice and the sugarcane juice as main raw material, neutralizes the sweetness of the sugarcane juice and the acerbity of the mulberry juice, and then the jasmine flower fragrance is added for compounding, so that the bitterness of the mulberry juice is effectively covered, fermentation is not needed on the premise of relatively low sucrose content, and the beverage with rich taste and proper sweetness is obtained through blending.