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35 results about "Glucose monohydrate" patented technology

Dextrose Monohydrate (D-glucose) is a sugar that’s a stable, odorless, white crystalline powder or colorless crystal.

Nonreactive health powdered suckling pig creep compound feed and preparation method thereof

The invention discloses a nonreactive health powdered suckling pig creep compound feed and a preparation method thereof, wherein the feed is prepared from the following materials: corn, broken rice, puffed corn starch, puffed soybean meal, dehulling soybean meal, fermented soybean meal, white fish meal, flour, plasma protein flour, whey powder, fruit sugar, glucose monohydrate, bean oil, calcium formate, calcium biphosphate, salt, enveloped slow release acidulant, choline chloride, suckling pig compound premix, zinc oxide, yeast cell wall polysaccharides, sodium glutamate, arazyme, lipidase, Clostridium butyricum, essential oils, L-lysine hydrochloride, DL methionine, L-threonine, tryptophan and phytase. Based on the physiological characteristics of suckling pig and by the combination of various materials, the feed is supplementary in nutrition and high in design of amino acid and daily ration of energy without adding antibiotics, and Clostridium butyricum and various essential oils are used for protecting the health; therefore, the feed intake of suckling pig can be increased, the weight growth rate is increased, the diarrhea rate after ablactation is reduced, the intestine health of suckling pig can be improved, the immunity is improved, and the survival rate of suckling pig is increased.
Owner:HUAIAN ZHENGCHANG FEED

Yogurt jam pudding containing active probiotics and preparation method thereof

The present invention discloses a yogurt jam pudding containing active probiotics and a preparation method thereof. The yogurt jam pudding comprises the following components in parts by weight: 28-32parts of white granulated sugar, 90-110 parts of high fructose corn syrup, 25-35 parts of glucose monohydrate, 10-15 parts of pudding powder, 20-28 parts of whole milk powder, 15-20 parts of skim milkpowder, 1.8-2.5 parts of essences, 2.0-2.5 parts of citric acid, 1.4-1.8 parts of malic acid, 4.2-4.6 parts of potassium sorbate, 2.0-3.0 parts of titanium dioxide, 660-700 parts of softened water, 18-22 parts of a lactic acid bacterium fermented raw solution and 75-85 parts of a blueberry, strawberry and cranberry jam. The yogurt jam pudding is simplified in processing flows during the preparation. The milk and other materials in an early stage are sterilized, the sterilized materials are cooled, the cooled materials are inoculated with bacteria, then the sterile jam is added, then the materials are subjected to a sterile filling method, the pudding product contains the probiotics, and the preparation method extends shelf life of the product, enables the shelf life of the yogurt jam pudding to be extended to 45 days, and can realize industrial production.
Owner:湖南新中意食品有限公司

Composite antioxidant of roasted nuts and method for processing roasted nuts by using composite antioxidant

The invention provides a composite antioxidant of roasted nuts and a method for processing the roasted nuts by using the composite antioxidant, and belongs to the technical field of composite antioxidants. The composite antioxidant includes the following components, in percentages by mass: 0.1-0.5% of papain, 15-25% of tert-butylhydroquinone, 10-20% of sodium erythorbate, 10-25% of citric acid monohydrate and 35-45% of glucose monohydrate. The method for processing the roasted nuts by using the composite antioxidant comprises the following steps: firstly, enzymolysis is performed on nuts by using the papain, enzyme deactivation treatment is performed, the tert-butylhydroquinone, the sodium erythorbate, the citric acid monohydrate and the glucose monohydrate are used to prepare a compound antioxidant solution, the nuts are soaked by using the compound antioxidant solution, after the soaking is completed, draining is performed, and baking is performed. The shelf life of the roasted nutsprocessed by the composite antioxidant can reach 9-12 months, and the detection value of a use amount of the TBHQ is 19-22 mg / kg, and is far lower than a national standard in China.
Owner:河北绿岭康维食品有限公司 +1

Full-bean brown fermented soybean milk and preparation method thereof

PendingCN111134198ASolve the problem that the viscosity is not conducive to the browning reactionSolve processing problemsMilk substitutesFood scienceBiotechnologyMaillard reaction
The invention provides full-bean brown fermented soybean milk and a preparation method thereof. The method comprises the following steps: mixing whole soybean milk, gellan gum, vegetable oil, white granulated sugar, glucose monohydrate, starch, isomaltulose, sodium carbonate and water to obtain soybean milk, and carrying out primary homogenization on the soybean milk at 55-65 DEG C; carrying out browning on the homogenized soybean milk at 95-98 DEG C for 2-5h; cooling the browned soybean milk, and performing fermenting by using lactobacillus paracasei and lactic acid bacteria; and adding pectin and soybean polysaccharide into the fermented soybean milk, carrying out secondary homogenization at 55-65 DEG C, carrying out sterilization after homogenization, and then carrying out cooling to less than or equal to 35 DEG C to obtain the whole soybean brown fermented soybean milk. According to the invention, a Maillard reaction and fermentation technology are applied to production of whole soybean milk, and the prepared soybean milk not only removes the bean smell which is difficult to accept, but also solves the problem of bean dreg treatment. After browning, lactic acid bacteria are added for fermentation to provide sour taste for the whole soybean milk, so that the sour taste is coordinated, and use of food additives in subsequent acid adjusting links is reduced.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD

Preparation method of gel polymer lithium ion battery

The invention relates to the preparation technology of a gel lithium ion battery, and aims to provide a preparation method for a gel-state polymer lithium ion battery. The preparation method comprises the steps of performing ball milling and mixing on glucose monohydrate, melamine, metaboric acid and NaCl-KCl eutectic salt, and heating the mixture in a nitrogen atmosphere for three times and then cooling to the room temperature; cleaning off salt content by deionized water and performing vacuum drying; performing mixing and grinding on obtained graphene-loaded nanometer boron and acetylene black, and Nafion-PEO co-mixed resin solution, and mixing the mixture into paste shape to coat foamed nickel; drying in the shade and pressing and shaping to obtain a negative electrode; performing arrangement on a positive electrode, a diaphragm and the negative electrode in sequence and performing pressing and shaping, and then carrying out heat treatment in a nitrogen atmosphere to obtain a film electrode, and immersing the film electrode in an electrolyte for 2h to obtain a cell; and assembling a button type gel-state polymer lithium ion battery by the cell. By adoption of the preparation method, a free-state electrolyte does not exist, so that the safety of the lithium ion battery can be remarkably improved, the electrode structural stability can be improved, high-current discharge can be promoted, and a safe and reliable high-energy power battery can be provided for an electric vehicle.
Owner:ZHEJIANG UNIV

New method for production of food-grade anhydrous glucose

The invention discloses a new method for production of food-grade anhydrous glucose, and belongs to the technical field of organic chemical monosaccharides. The method comprises the steps: with edible glucose monohydrate as a raw material, heating and drying, to obtain anhydrous glucose; placing the edible glucose monohydrate in a constant temperature dryer, starting a constant temperature dryer, adopting an electric heating way, setting the drying temperature at 50-65 DEG C, and turning on a circulating fan of the constant temperature dryer; after the temperature reaches a set temperature, starting to do automatic constant temperature circulating heating; and after the set temperature reaches, turning on a dehumidification fan, dehumidifying, setting a way of automatically dehumidifying for 2 min every 10 min, carrying out constant temperature circulating heating for 10-20 h, stopping heating, cooling, and sieving to obtain the food-grade anhydrous glucose. The production method is simple, and the produced anhydrous glucose completely conforms to the national standard of edible anhydrous glucose after testing.
Owner:石家庄市惠源淀粉有限公司
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