51 results about "Food sweet" patented technology

The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

The invention discloses an assoeted sweet potato agar-agar jelly and a preparation method thereof. The assoeted sweet potato agar-agar jelly is mainly characterized in that an agar-agar jelly body (1) of the assoeted sweet potato agar-agar jelly contains one or more than one food and/or subsidiary foodstuff (2), and the blocky or sheet or bar-shaped agar-agar jelly body (1) is sterilized and packaged in a packing bag (3). The preparation method of the assoeted sweet potato agar-agar jelly takes sweet potato starch as a main material, and is mainly characterized in that the sweet potato starch is performed according to eight steps: stirring, heating, adding of auxiliary material food and/or the subsidiary foodstuff, plate loading, steaming, cooling, cutting, and packing. The assoeted sweet potato agar-agar jelly has the characteristics of good taste, high edible value, good sanitary conditions, convenient storage and transportation, long quality guarantee period and so on. The preparation method of the assoeted sweet potato agar-agar jelly has the characteristics of reasonable and advanced process, high production efficiency, capability of ensuring the quality of a finished product of the assoeted sweet potato agar-agar jelly and so on. The invention develops a novel finished product and provides a novel preparation method for a traditional food sweet potato agar-agar jelly in our country.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

The invention discloses medicinal porridge containing mung bean and tremella fuciformis. The medicinal porridge is prepared from 80%-90% of mung bean and tremella fuciformis, 2%-5% of fructus lycii, 3%-5% of semen nelumbinis, 2%-5% of semen sesami nigrum, 3-5% of fructus momordicae concentrated liquor. The medicinal porridge is delicious and sweet to eat and rich in nutrition. By substitution of white granulated sugar with fructus momordicae, the medicinal porridge is healthy, low in calorie and suitable for everyone, and even patients forbidden to eat sweets can eat the medicinal porridge.

The invention relates to a sweetness enhancer applied to siraitia grosvenorii sugar. The sweetness enhancer comprises the following raw materials: a synsepalum dulcificum extract, a surfactant, an electrolyte, an acidifying agent, a dispersing agent and modified starch. When in use, the sweetness enhancer and the siraitia grosvenorii sugar are uniformly mixed according to a certain proportion, the sweetness of the siraitia grosvenorii sugar added with a small amount of the sweetness enhancer is improved by more than 10%, the sweetness lasting time is prolonged by more than 15%, and the minimum threshold value of the sweetness is reduced by more than 9%, so the effect of enhancing the sweetness of the siraitia grosvenorii sugar is achieved, the use amount of the momordica grosvenori sugar with unit sweetness is reduced, the sweet addiction psychology of people is met, the love of sweet taste of sugar eaters is reduced, and the enthusiasm of various high-calorie desserts is promoted to be reduced, so the daily preference and intake of the desserts are fundamentally reduced, and the habit of culturing low-sugar healthy diet is promoted.

The invention discloses a glutinous rice glue pudding and a preparation method thereof, and relates to the technical field of food processing. The glutinous rice glue pudding is prepared from the following raw materials in parts by weight: 400-800 parts of glutinous rice flour, 300-800 parts of rice flour, 500-1000 parts of water, 400-800 parts of soybeans, 400-800 parts of sugar and 100-500 parts of sesames. The glutinous rice glue pudding is prepared from natural food materials such as the glutinous rice flour, the rice flour, the water, the soybeans, the sugar and the sesames, no food additive is added in the preparation process, the food safety is guaranteed, and people are healthier when eating the glutinous rice glue pudding. When the glutinous rice glue pudding is eaten, the glutinous rice glue pudding is cooked thoroughly, then the cooked glutinous rice glue pudding is matched with glue pudding ingredient powder for eating, the glutinous rice glue pudding is sweet in mouth and novel in eating mode, the processing and consumption space of the glutinous rice glue pudding is expanded, the food variety of people is enriched, and the market popularization prospect is wide.

The invention discloses sweet tea suitable for diabetics to drink. The sweet tea is prepared by the following steps: S1, taking siraitia grosvenorii seeds, and punching a plurality of blind holes in the siraitia grosvenorii seeds by using a first punching needle; and S2, taking a second punching needle, wherein the diameter of the second punching needle is smaller than that of the first punching needle, an air hole is formed in the side portion of the second punching needle, an elastic film bag is arranged on the side portion of the second punching needle in a sleeved mode, the second punchingneedle is soaked in slow-release gel containing gingerol first and then inserted into the blind holes of fructus momordicae seeds, ventilation is performed, gas are exhausted from the air hole, the volume of the film bag is enlarged to be attached to the edges of the blind holes, and ventilation is stopped, and then the second punching needle and the film bag are taken out. The sweet tea preparedby the method disclosed by the invention can meet the requirements of diabetics for eating desserts, and also can help to control blood sugar to a certain extent.