98results about How to "Reduced reducing sugar content" patented technology

Methods for hydrolyzing lignocellulose are provided, comprising contacting the lignocellulose with at least one chemical treatment. Methods for pretreating a lignocellulosic material comprising contacting the material with at least one chemical are also provided. Methods for liberating a substance such as an enzyme, a pharmaceutical, or a nutraceutical from plant material are also provided. These methods are more efficient, more economical, and less toxic than current methods.

A method is provided for producing an improved pretreated biomass product for use in saccharification followed by fermentation to produce a target chemical that includes removal of saccharification and or fermentation inhibitors from the pretreated biomass product. Specifically, the pretreated biomass product derived from using the present method has fewer inhibitors of saccharification and / or fermentation without a loss in sugar content.

A process for reducing the monosaccharide and / or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1.

The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in the food product to non-digestible carbohydrates and non-digestible oligosaccharides, such as fructo-oligosaccharides, and gluco-oligosaccharides to thus form a more nutritional product. The invention also relates to nutritional food products produced by the methods of the invention.

The invention relates to the field of reconstituted tobacco preparation, in particular to a method for reducing the content of reducing sugar in reconstituted tobacco, and an application of the method. The method comprises the following steps: adding a mixture material of tobacco stems, tobacco waste and tobacco pieces into hot water of 60-70 DEG C, keeping the temperature, performing solid-liquid separation, and preparing to obtain a tobacco extract liquid; respectively adding EDTA (Ethylene Diamine Tetraacetic Acid), proline, lysine, diammonium hydrogen phosphate and a catalyst into the obtained extract liquid, adjusting the pH value of the reaction liquid till the reaction liquid is faintly acid, stirring for more than 2 hours at the constant temperature of 70-80 DEG C, subsequently performing vacuum concentration, and uniformly applying the concentrated extract liquid onto the front and back sides of a paper substrate; putting the obtained product into a baking oven for baking under the condition of ventilation till the moisture content is 11.5-13.5%, and obtaining a finished reconstituted tobacco product. Compared with that of a thin piece which is not treated by using the technical method, the content of the reducing sugar is reduced by 10-20% on premise that the sensory quality of the product is not affected.

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 relates to a preparation method of high-purity polydextrose with controllable molecular weight. The method comprises the following steps of: carrying out the reaction among dried dextrose, sorbierite and citric acid in a low-temperature vacuum environment while stirring; then adding warm water to dissolve the materials and regulating pH value; separating by using an ultrafiltration membrane and a nanofiltration membrane; carrying out chromatograph; and finally dewatering and concentrating, and carrying out spray drying to obtain a powdery product with molecular weight in any onerange below 50,000. The product prepared by the method is uniform and has good taste, and a white powdery polydextrose finished product can be obtained.

The present invention provides members that produce on a large scale a coenzyme-linked glucose dehydrogenase which has excellent substrate-recognizing ability toward glucose while providing low action on maltose. The present invention relates to a polynucleotide encoding a soluble coenzyme-linked glucose dehydrogenase that catalyzes the oxidation of glucose in the presence of an electron acceptor and has an activity toward maltose of 5% or lower; a polypeptide encoded by the nucleotide sequence of the polynucleotide; a recombinant vector carrying the polynucleotide; a transformed cell produced using the recombinant vector; a method for producing a polypeptide comprising culturing the transformed cell and collecting from the cultivated products a polypeptide that links to FAD to exert the glucose dehydration activity; a method for determination of glucose using the polypeptide; a reagent composition for determination of glucose; and a biosensor.

The invention discloses a method for preparing a high-fragrance tobacco extract and belongs to the technical field of a tobacco additive. The method comprises the steps of 1, adding propylene glycol into tobacco raw materials, and then standing and baking the raw materials; 2, crushing, adding solvent extraction liquid into crushed materials; 3, filtrating extraction liquid with an ultra-filtration membrane to prepare permeate liquid, and decompressing and distilling the permeate liquid to prepare a condensate; and 4, secondarily separating the condensate by a molecular distillation method, and collecting a light component as the high-fragrance tobacco extract. In the preparing method, tobacco raw materials are in advance treated by baking so that Maillard reaction presents between the tobacco reducing sugar and the nitrogen-containing compound, generate pyrone and furanone substances are prepared and baking fragrance is increased; propylene glycol is added into the tobacco so that bad flavor caused by charred tobacco at high baking temperature can be prevented; macro-molecular substances and high boiling-point non-volatile substances can be effectively removed by the membrane separation-molecular distillation double separation process, and specific aroma components enriched in the tobacco are separated.

The invention discloses a method for preparing lignin sodium sulfonate dispersant through advanced catalytic oxidation, comprising the following steps: adding a catalyst to a raw material (black pulp-making liquor containing 20-60% of solid), and subjecting the pulp-making liquor to reaction for 15-120 minutes at the reaction temperature of 30-95 DEG C; adding an oxidant, subjecting the pulp-making liquor to reaction for 15-120 minutes at the reaction temperature of 30-95 DEG C, adding an acidity regulator to regulate the pH value of a reaction system to 10.5-13.5, adding alpha-hydroxymethyl sodium sulfonate, subjecting the materials to reaction for 3-8 hours at the reaction temperature of 95-150 DEG C, decreasing the temperature, and discharging the product which is brown-black liquor, and carrying out spray-drying to obtain brown solid powder. The prepared dispersant has various functions of dispersing, complexing, chelating and the like and can be used in various fields of the dye dispersant, the concrete water reducer, the coal-water slurry additive and the like. The method has the advantages of simple preparation step, low cost, readily available raw material, short production cycle, mild reaction and no discharge of 'three wastes' during production, thereby being a clean and environmental-friendly process.

The invention is directed to a brewing process for making a fermented product having an increased dietary fibre content and to a fermented product having an increased content of soluble dietary fibre.

The invention belongs to the technical field of cigarette liquid of an electronic cigarette, and particularly relates to a high-fragrance tobacco extract and application thereof. The extract is prepared through the steps of heating baking, low-temperature extraction, ultrafiltration membrane filtering, molecular distillation and the like. Through the increase of baking procedures, the aroma substance concentration is well increased; by using a low-temperature extraction technology, the original fragrance features of the tobacco are well maintained; meanwhile, thermosensitive substances are well protected; further, a membrane separation-molecular distillation process is used, so that the aroma substances are well enriched; meanwhile, macromolecular substances such as sugar, protein and resin and high-boiling-point substances of long-chain aliphatic hydrocarbon and the like in the tobacco extract can be well removed. After a proper number of high-fragrance tobacco extract provided by the invention is added into the cigarette liquid of the electronic cigarette, the cigarette fragrance of the electronic cigarette is intense; no burnt smell exists; in addition, the aftertaste harmony is good; the fragrance transmission performance is good; a well application effect is shown; good popularization and application prospects are realized.

The invention discloses E-cigarette nicotine liquid and a preparation method thereof and belongs to the technical field of E-cigarette nicotine liquids. The E-cigarette nicotine liquid is made from high-nicotine tobacco extract, tobacco flavor and the like, wherein the tobacco extract has rich tobacco characteristic fragrant ingredients (such as megastigmatrienone, beta-damascone, pyrones, and furanones) and nicotine, can provide tobacco aroma and curing aroma and meet the physiological needs of consumers, and provides better satisfaction. The high-nicotine tobacco extract has very low contents of high-boiling-point ingredients and macromolecular substances (such as proteins, pectin, and polysaccharides), is free of burnt smell and low in sweetness, and can supplement aroma and cover peculiar odors, lower stimulus and improve taste strength. By being used with tobacco flavors, the E-cigarette nicotine liquid has enhanced curing aroma and tobacco aroma, and has strong aroma and good volatility. The preparation process of the E-cigarette nicotine liquid is simple, is simple and easy to perform, and is applicable to large-scale industrial production and application.

The invention discloses an energy-saving preparation technology of high-quality glucose powder. The technology comprises the following steps: by using starch as a raw material, mixing syrup, liquefying, saccharifying, decoloring and removing impurities by an ultrafiltration membrane, removing salt by ion exchange, purifying by a simulated moving bed, collecting the cut fraction with glucose content of at least 99.5%, and then, performing membrane concentration, vacuum belt drying, cooling and grinding to obtain the finished product of the high-quality glucose powder. According to the preparation technology disclosed by the invention, preparation flows of glucose are shortened, a procedure of evaporation and concentration is replaced by membrane concentration, the steam consumption is reduced, the production cost is lowered, meanwhile, the glucose decomposition loss and production of harmful by-products caused by high temperature concentration of liquid glucose are reduced, and the product quality is improved; the glucose is purified by means of the simulated moving bed technology, so that the content of impure glucose in products is decreased, and the glucose purity is up to more than 99.5%; the glucose syrup is dried by means of vacuum belt drying, and is further ground so as to form the crystalline glucose powder, so that the production efficiency is improved.

A method of changing the activity of hexokinases in a plant sink comprising introducing into the plant a gene encoding a fungal hexokinase. In the method, the gene is expressed in the plant seed tissue to produce the protein, thereby changing characteristics of hexokinase activity in the seed of the plant.

The invention relates to a method for degrading cellulose and generating hydrogen through fermentation with composited bacteria. It solves problems of low availability ratio, slow hydrogen generation speed, low hydrogen generation in current bacteria fermentating straw cellulose hydrogen generating technology. The method comprises following steps: (1) inoculating cellulose degradation and hydrogen generation bacteria X9 and high- effective hydrogen generation bacteria B49 into fermentating liquid which takes cellulose as substrate; (2) carrying out anaerobic fermentation at 35- 42 Deg. C, pH 3.0- 9.0 and with nitrogen gas as carrier gas for 4- 8 hours, and getting a large amount of hydrogen. The invention is characterized by simple operation, convenient managementm high hydrogen generation YH2 1760- 1810.3 ml per volume fermentation liquid, hydrogen generating speed of 51.2- 55.4 mmolH2 / gdrycell. H and high cellulose availability ratio of 74.5- 77.6%.

Provided are dried konjac having the contradictory elements of improved water-reconstitution properties and an effect to prevent degeneration when dried along with reduced calories and sugars and which can be anticipated to have blood sugar-suppressing effects, a manufacturing method therefor, and processed foods using said dried konjac.The dried konjac is characterized in that it comprises, by weight ratio, 8-20% of one or more kinds of starch material selected from tapioca, potato, cornstarch, and processed starch, 6-20% konjac powder, 15-40% of one or more kinds of dietary fiber material selected from a dietary fiber material A group including digestion-resistant starch and processed starch comprising a large quantity of dietary fiber, 0-10% of one or more kinds of dietary fiber material selected from a dietary fiber material B group comprising oat fiber, wheat fiber, potato fiber, sugarcane fiber, crystalline cellulose, sodium alginate, carrageenan, guar gum, hydrolyzed guar gum, psyllium seed gum, xanthan gum, tamarind gum, tragacanth gum, and Gellan gum, and 30-50% of digestion-resistant dextrin.

The invention discloses a polynucleotide sequence regulating low-temperature sweetening of potatoes and an application of the polynucleotide sequence. The polynucleotide sequence is shown in SEQ ID NO:1 in a sequence table. According to the invention, after the polynucleotide sequence is obtained through two genes StBAM1 and StBAM9, the two genes StBAM1 and StBAM9 are simultaneously intervened in potato, so that the content of reducing sugar can be very remarkably reduced and the low-temperature sweetening resistance of potato can be improved. The function of the polynucleotide sequence is far higher than the respective functions of StAmy23, StBAM1 and StBAM9 in low-temperature sweetening.

The invention concerns a method for producing a resistant dextrin comprising: a) a step of dehydration and acidification of a pea starch in order to provide a dehydrated and acidified pea starch composition; b) a step of heat treatment of the starch composition provided in step a) in order to form a dextrinised starch; c) one or more steps of treating this dextrinised starch in order to form the resistant dextrin; d) a step of recovering this resistant dextrin. The invention also concerns a resistant pea dextrin having a fibre content according to standard AOAC 2001.03 of more than 60%, that can be obtained, in particular, according to the method of the invention, and the use of same in a food or pharmaceutical composition.

The invention discloses a method for preparing sweet potato whole powder, which comprises the following steps: 1), performing color protection treatment of peeled sweet potatoes; 2) heating the sweet potatoes treated by the step 1) for color protection; and 3), drying the sweet potatoes heated by the step 2) to obtain sweet potato whole powder. In the method, one-step heat treatment for separating cells and a vacuum freeze drying are adopted to prepare the sweet potato whole powder. The prepared sweet potato whole powder can retain high integrity of cells and adopts a vacuum freeze drying technology under vacuum in the preparation process to reduce the loss of thermosensitive substances in the sweet potatoes and improve the nutritional property of the sweet potato whole powder. Experiments show that the sweet potato whole powder prepared by the method has less than 6 percent of free starch. The method of the invention has a promising application prospect.

The invention discloses a method for producing alcohol through liquor fermentation. The method comprises the steps of performing solid-liquid separation on liquefied starchy raw materials to obtain liquor and solid residues, and adding glucoamylase and yeast to the liquor for alcohol fermentation; adding water to the solid residues for saccharification processing, performing solid-liquid separation again to obtain sugary washing water and waste residues, wherein the sugary washing water can be used for preparation or cultivation and fermentation of the yeast, and the waste residues can be produced into fertilizers and feeds or used for biogas fermentation. According to the method, the alcohol content of prepared fermented mature mash exceeds 15.2% (v / v), the residual total sugar can be lower than 1.03%, the content of residues and starch is lower than 2.91%, and the utilization rate of starch can reach above 96.5%; the liquor obtained through mash liquidation is not easy to contaminate and does not produce high glucose suppression in a fermentation process, fermentation by-products are reduced, equipment wear can be reduced obviously, and the utilization rate and the distillation efficiency of fermentation equipment can be improved.

The present invention relates to edible products with masked bitter, sour and / or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product.

The invention discloses a production method of a probiotic fermented fructus crataegi sweetend roll. According to the production method of the probiotic fermented fructus crataegi sweetend roll provided by the invention, fructus crataegi is adopted as a raw material and is fermented through probiotics, so that not only are nutrition and functional components of the fructus crataegi reserved, but also a health care function of the probiotics is endowed, and the probiotic fermented fructus crataegi sweetend roll has both a raw material flavor and a fermented flavor; and meanwhile, the probioticsutilizes carbohydrate and organic acid in the fructus crataegi as a carbon source so as to be promoted to grow and proliferate, the reducing sugar content in a fruit pulp is reduced, and produced ferment extracts such as exopolysaccharides and short-chain fatty acid are conducive to promoting human health. The probiotic fermented fructus crataegi sweetend roll prepared through the invention is adaptive to the time demand of the massive health industry, and is beneficial to the sustainable development of the modern industry. The product forms a partnership with Chengteh Yida food limited liability company and is beneficial to realizing industrial production.

The invention discloses a pomelo fragrance sesame jelly drop and a preparation method thereof. The pomelo fragrance sesame jelly drop comprises sesames, debittered honey pomelo particles, xylitol, maltitol, carragheenan, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, and has a reducing sugar content of 3% or less and a water content of 15-20%. The preparation method of the jelly drop comprises the following steps: preparing the debittered honey pomelo particles, preparing a sugar solution, carrying out sugar curing, mixing with the sesames, carrying out cooling shaping, and drying. The jelly drop is prepared by using honey pomelo and the sesames as main raw materials, fully utilizes the edible and medicinal values of the sesames, combines the mouthfeel and the flavor of honey pomelo, has the characteristics of appropriate hardness, low naringin content, sweet but not oily mouthfeel, low total reducing sugar content and low total heat, and can be eaten by weight reducing people and diabetic patients.

The invention relates to meat can food, and in particular relates to a healthy pork luncheon meat can and a preparation method thereof. The healthy pork luncheon meat can comprises the following components in parts by weight: 46-52 parts of pork, 8-12 parts of chicken meat, 3-5 parts of pigskin, 18-22 parts of icy water, 0.1-1.5 parts of lonicera cearulea, 8-10 parts of starch, 1-2.5 parts of protein powder, 0.1-0.3 part of salt, 0.15-0.3 part of spicy materials, 0.1-0.15 part of aginomoto, 0.01-0.06 part of white sugar, 0.1-0.4 part of composite phosphate, 0.01-0.03 part of sodium erythorbate, 0.05-0.15 part of essence and 0.2-0.6 part of a thickening agent. Use of nitrate and pigment can be reduced, and meanwhile the healthy pork luncheon meat can has multiple vitamins, amino acids and active substances, has a healthcare effect for human bodies, maintains the conventional flavor and sensual experience of pork luncheon meat, and is safe to eat and healthy and nutrient.

The invention discloses a corn cob bacteria-enzyme synergistic fermented feed suitable for feeding fattening pigs and a production process thereof. The process comprises the following steps of: 1) preparing the following fermentation materials: 65-70% of corn cob, 1.5-2.5% of brown sugar, 1.0-1.5% of composite multivitamins, 0.04-0.08% of NSP enzyme and the balance of water; 2) dissolving the brown sugar in the water to obtain brown sugar water, weighing a composite bacteria powder accounting for 2.0-2.5% of the total weight of the fermentation materials, and then adding the composite bacteriapowder into the brown sugar water to activate to obtain a mixed bacteria solution, wherein the composite bacteria powder consists of freeze-dried lactic acid bacteria, freeze-dried saccharomyces cerevisiae and freeze-dried bacillus subtilis; and 3) uniformly mixing the corn cob, the composite multivitamins and the NSP enzyme, filling the obtained mixture into a fermentation device, inoculating the mixture with an activated mixed bacterial liquid, and carrying out closed fermentation to obtain the fermented feed. The process combines the advantages that beneficial microbial strains improve intestinal tract health and the NSP enzyme has good degradation effect on materials such as corn cob, carries out bacteria-enzyme synergistic fermentation on corn cob waste material, prolongs the application industrial chain of waste materials of agricultural and sideline product such as corn cob, promotes the virtuous cycle of production, and has good application prospect.

The present invention provides food or beverage compositions, such as yoghurts puddings, fruit preparations or lemonades, which comprise (a) one or more steviol glycosides as sweetening agents, and (b) yeast extract or yeast autolysate. The invention also provides a sweetening composition comprising (a) one or more steviol glycosides, and (b) yeast extract or yeast autolysate. The present invention further provides a method for eliminating or reducing a steviol glycoside-related off- taste in a food or beverage composition. Finally, the present invention relates to the use of a yeast extract or yeast autolysate for eliminating or reducing a steviol glycoside- related off-taste in a food or beverage composition.

The invention provides a water-soluble Ganoderma lucidum powder and a preparation method thereof, belonging to the field of extraction, refining, and application and development of effective components of Chinese herbal medicines. The contents of effective components consisting of crude polysaccharide, triterpene and general flavone in the water-soluble Ganoderma lucidum powder are high while the content of reducing sugar is low, so the drug efficacy of the Ganoderma lucidum powder can be better performed. The water-soluble Ganoderma lucidum powder is prepared from the traditional Chinese medicine Ganoderma lucidum through dipping and refrigeration, refrigeration and crushing under the protection of liquid nitrogen, water extraction under stirring, centrifugation, vacuum concentration, spray drying and the like. The preparation method is high in extraction efficiency and poses little damage to the effective components of Ganoderma lucidum. Moreover, health products and Chinese patent medicines, such as a capsule and oral liquid, can be prepared from the water-soluble Ganoderma lucidum powder and adjuvants acceptable in health products and medicines; so the water-soluble Ganoderma lucidum powder and the preparation method thereof are beneficial for development of health products and Chinese patent medicines related to Ganoderma lucidum powder.