258 results about "CITRIC ACID/SODIUM CITRATE" patented technology

The invention discloses konjak jelly and a processing method thereof. The konjak jelly comprises the following ingredients in parts by weight: 14-17 parts of high fructose corn syrup, 5-10 parts of concentrated juice, 1-3 parts of white granulated sugar, 3-5 parts of konjak powder, 0.2-0.45 part of tara gum, 0.1-0.5 part of locust bean gum, 0.3-0.6 part of carrageen gum, 0.05-0.2 part of xanthan gum, 0.1-0.3 part of pectin, 0.2-0.5 part of maltodextrin, 0.6-3 parts of citric acid monohydrate, 0.3-0.6 part of sodium citrate, 0.06-0.15 part of potassium chloride, 0.2-0.3 part of food flavour, and proper amount of water. The jelly disclosed by the invention is mainly made of konjak powder combined with vegetable gums including tara gum, locust bean gum, carrageen gum, and xanthan gum as main gel raw material, gelatin made from animal substance raw material, which is susceptible to food problem, is avoided, and the product is rich in nutrition, low in sugar content, soft and elastic, and has a wide market prospect.

The invention relates to the technical field of food and processing, in particular to a compound ebony and passion fruit cake and a preparation method thereof. The compound ebony and passion fruit cake is prepared by 20-40% of ebony, 4-10% of passionflower, 15-40% of compound syrup, 0.6 to 2.0% of complex gum, 0.7 to 1.5% of citric acid and 0.03 to 0.07% of sodium citrate. The ebony and passionflower fruit cake produced by the invention contains 20-25% of total sugar, 5-10% of reducing sugar, 3-5% of sucrose, 14-18% of polysaccharide, and 75% of soluble solid content (higher than the national standard of 65%). The total sugar content is lower than that of the commercially available ebony fruit cake, the high maltose syrup is added in the production process, the sweetness is the same as that of sucrose, but the human body absorption capacity is small, therefore the fruit cake is suitable for a wider range of people.

The invention relates to a method for promoting enzymolysis saccharification of lignocellulose. The method comprises the steps of soaking hair in an acetic acid solution which is 85-95 DEG C firstly, regulating the pH value to be 6-7, conducting filtration, and drying filtrate to obtain hair protein powder; then smashing and screening lignocellulose biomass to obtain lignocellulose biomass powder; soaking the lignocellulose biomass powder in deionized water for irradiation treatment; extracting the lignocellulose biomass powder after irradiation treatment, adding a citric acid-sodium citrate buffer solution, conducting uniform mixing to obtain a mixed solution, and adding cellulose and the hair protein powder to the mixed solution to obtain enzymatic hydrolysate; and conducting enzymatic hydrolysis reaction on the enzymatic hydrolysate for 3-24 h at 30-45 DEG C to promote enzymolysis saccharification of lignocellulose. The structure of lignocellulose is changed through irradiation treatment to facilitate enzymolysis saccharification, the hair protein powder is used as an enzymolysis assistant, non-specificity absorption of cellulose by lignin is reduced, and higher efficiency can be realized within a shorter period of time.

The invention provides a production method of instant nutritious purple sweet potato beverage powder. The production method of the instant nutritious purple sweet potato beverage powder comprises the following steps: (1) sorting, cleaning and peeling purple sweet potatoes; (2) cutting the processed purple sweet potatoes into small pieces being 2-3cm<3>; (3) protecting the color, rinsing and pulping by 4-6% an edible salt solution; (4) carrying out enzymolysis by 0.5-5% compound enzyme at 40-50 DEG C with the pH value being 5.0-6.0 for 1.0-1.5 hours; (5) filtering so as to obtain clear liquid, adding 2-10% of white sugar, 0.1-0.3% of citric acid, 0.1-0.3% of sodium citrate, 0.1-0.3% of pectin and 0.8-1.2% of granulesten, and blending; (6) stirring, carrying out homogenization under the pressure of 500-1000bar, controlling the feeding speed to be 5-1ml / min, and carrying out centrifugal spraying to form powder at the air inlet temperature of 160-220 DEG C and the air outlet temperature of 60-80 DEG C; and (7) packaging the powder into bags, thereby obtaining the instant nutritious purple sweet potato beverage powder. According to the production method, the process is simple; the using amount of amylase and saccharifying enzyme is low; the average relative molecular weight of the instant nutritious purple sweet potato beverage powder is relatively low; the soluble sugar is high in content, and is soluble instantly when being brewed by water; the instant nutritious purple sweet potato beverage powder is bright in color, high in nutritional value, high in market potential, and obvious in economic benefits, and has a large development space.

The invention discloses a method for preparing a guar gum oligogalactomannan enzymolysis solution by a composite enzyme process, which comprises the following steps: thoroughly mixing guar gum powder with beta-mannase, endoglucanase and cellobiase; adding a citric acid-sodium citrate buffer solution to prepare a mixed solution of the guar gum and three enzymes; and after the guar gum swells, controlling the enzymolysis temperature and time to perform enzymolysis. The method implements simultaneous enzymolysis of the three composite enzymes, omits the purification step after sequential degradation of single enzymes, saves the production time and cost and enhances the efficiency. The method implements enzymolysis of the guar gum under high-concentration conditions, obtains the oligogalactomannan enzymolysis solution, and saves the dehydration and drying cost of the subsequent oligogalactomannan production process.

The invention discloses sweet potato food and a method for processing the same. The sweet potato food comprises the following raw materials in part by weight: 30 to 80 parts of malt syrup, 3 to 25 parts of sweet potato powder or 20 to 60 parts of smashed sweet potato, 0 to 50 parts of white granulated sugar, 4 to 30 parts of edible gum, 0.1 to 2 parts of citric acid, 0.1 to 2 parts of sodium citrate, 0 to 5 part of food color, and 0 to 2 parts of flavoring essence. The preparation method comprises the following steps of: preparing the sweet potato powder or smashed sweet potato, adding the sweet potato powder or smashed sweet potato, dissolved edible gum, citric acid and sodium citrate to the syrup, mixing and decocting the mixture, and adding the edible color and flavoring essence to the mixture; and performing shaping, cooling and drying. The sweet potato powder or smashed sweet potato prepared by the method keeps the unique flavor and nutrients of the sweet potatoes, has good re-processing property and can be kept for a long time; the sweet potato food prepared by the formula and the process technique is good in taste and toughness, does not stick to a tooth, has strong aroma and keeps the nutrients in the sweet potatoes to a large extent.

The invention discloses a method for promoting enzymolysis of cellulose. The method comprises the following steps: (1) adding 1-hexadecyl chloropyridine salt and 1,2-propylene glycol into a citric acid-sodium citrate buffer solution with a certain pH value; (2) adding cellulase into the solution obtained in the step (1); and (3) adding cellulose into the solution obtained in the step (2), and reacting at 40-60 DEG C for 24-72 hours, so as to obtain hydrolysate containing reducing sugar. According to the method provided by the invention, a method for promoting the enzymolysis of cellulose by virtue of 1,2-propylene glycol and an ionic liquid type cationic surfactant, namely 1-hexadecyl chloropyridine salt is disclosed for the first time, the content of reducing sugar is high, the production process is simple, and the environmental pollution is avoided; and the method is a safe production process beneficial to the improvement of the enzymolysis effect of cellulose.