CN105962320B - Preparation method of sucrose and L-arabinose eutectic product - Google Patents
Preparation method of sucrose and L-arabinose eutectic product Download PDFInfo
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- CN105962320B CN105962320B CN201610419654.7A CN201610419654A CN105962320B CN 105962320 B CN105962320 B CN 105962320B CN 201610419654 A CN201610419654 A CN 201610419654A CN 105962320 B CN105962320 B CN 105962320B
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 title claims abstract description 61
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 61
- 239000005720 sucrose Substances 0.000 title claims abstract description 54
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 title claims abstract description 42
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000005496 eutectics Effects 0.000 title claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 47
- 238000002425 crystallisation Methods 0.000 claims abstract description 28
- 230000008025 crystallization Effects 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 8
- 238000005086 pumping Methods 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 239000013078 crystal Substances 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 description 43
- 238000002834 transmittance Methods 0.000 description 10
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 239000002932 luster Substances 0.000 description 6
- 238000001514 detection method Methods 0.000 description 5
- 238000013329 compounding Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000005802 health problem Effects 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 description 1
- 102400000472 Sucrase Human genes 0.000 description 1
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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- Confectionery (AREA)
Abstract
The invention discloses a sucrose and L-arabinose eutectic product and a preparation method thereof, wherein the product is mainly prepared from sucrose and L-arabinose, and the mass ratio of the sucrose to the L-arabinose is 95-99: 5-1; adding sucrose and L-arabinose into a crystallization kettle according to the mass ratio, then adding water accounting for 0-5% of the total mass of the sucrose and the L-arabinose, starting the crystallization kettle to heat, simultaneously starting a vacuum device to vacuumize, stirring by a main stirring shaft, and enabling the rotation speed of the stirring shaft to be 1-5r/min so as to change the materials into molten liquid; stopping heating to enable the material to start cooling, simultaneously adjusting the rotating speed of the main stirring shaft to 5-10r/min, starting the spiral shaft to stir at the rotating speed of 50-200r/min until the material is completely dry and loose grains; and taking out the crystallized material, and drying the crystallized material in a dryer to obtain the product. The product prepared by the invention can effectively inhibit the absorption of human body to sucrose without changing the sensory characteristics of sucrose; meanwhile, the product has important effects of reducing blood sugar, keeping healthy, losing weight, regulating blood fat, reducing blood pressure and the like.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a sucrose and L-arabinose eutectic product.
Background
The use of sucrose has been known for centuries and is a very important flavouring agent in the dietary structure of people. In recent years, the consumption of sucrose by people is high, and the daily consumption of sucrose by each person far exceeds a reasonable standard. The excessive intake of sucrose brings about increasingly prominent physiological health problems of hyperglycemia, hyperlipidemia, hypertension, obesity and the like. However, the dependence on sucrose is still large due to the eating and taste habits of people for a long time, and sucrose is difficult to disappear or be replaced in the dietary structure of people. At present, functional sugar alcohol such as xylitol, maltitol and the like is adopted to replace sucrose, so that the health problems can be effectively inhibited, but due to the fact that the price of the functional sugar alcohol is high, and adverse effects of diarrhea and abdominal distension can occur when the xylitol, the maltitol and the like are eaten, the eating amount and the eating population are also greatly limited.
The L-arabinose is a low-calorie and pure natural sweetener, is listed as a health food additive by the American FDA and Japan Kyoho, and is also listed as a new food raw material by China. Its most representative physiological role is to selectively affect sucrase in the small intestine, thereby inhibiting sucrose absorption. Research results show that the absorption of 60-80% of sucrose can be inhibited by adding 3% of L-arabinose into the sucrose. Therefore, the compound is coordinated and compounded with the sucrose, so that the original taste and characteristics of the sucrose can be kept, and the health problem caused by the sucrose can be effectively solved.
At present, a compound product of sucrose and L-arabinose is taken as a novel functional health sugar and is started to enter the daily life of people, and the preparation methods of the product mainly comprise two methods: directly mixing or grinding and granulating; the two methods have the defects of uneven mixing and completely changed appearance and taste. Patent CN2009102293646 discloses a method for melting and crystallizing sucrose and L-arabinose after mixing, then cutting and crushing a crystallized paste into pieces to obtain a product with 20-100 meshes, and detecting the light transmittance of the product to be below 15% under the wavelength of 340nm by utilizing a technology of measuring the light transmittance of a small crystal by a spectrophotometer; the method is not easy to control the granularity and the shape of the product, and the product appearance is greatly different from that of cane sugar, so the method is relatively complex, not easy to control and poor in product sense. Patent CN 2015100130743 discloses a method for forming a coating by spraying L-arabinose solution onto the surface of sucrose through an atomizer, which utilizes a technology for measuring the light transmittance of small crystals by a spectrophotometer and detects the light transmittance of the product to be about 10-40% under the wavelength of 340 nm; this method requires a high blowing frequency to fluidize the sucrose, is not easy to realize production in large equipment, and the coating causes the sucrose to lose its own luster.
Therefore, the method is a technical problem to be solved in the field of food processing, and related products are prepared by uniformly mixing the sucrose and the L-arabinose on the premise of not changing the sense and the characteristics of the sucrose.
Disclosure of Invention
The technical task of the invention is to provide a preparation method of a sucrose and L-arabinose eutectic product.
The technical task of the invention is realized in the following way, the product is mainly prepared from sucrose and L-arabinose, and the mass ratio of the sucrose to the L-arabinose is 95-99: 5-1;
adding sucrose and L-arabinose into a crystallization kettle according to the mass ratio, then adding water accounting for 0-5% of the total mass of the sucrose and the L-arabinose, starting the crystallization kettle to heat, simultaneously starting a vacuum device to vacuumize, stirring by a main stirring shaft, and enabling the rotation speed of the stirring shaft to be 1-5r/min so as to change the materials into molten liquid; stopping heating to enable the material to start cooling, simultaneously adjusting the rotating speed of the main stirring shaft to 5-10r/min, starting the spiral shaft to stir at the rotating speed of 50-200r/min until the material is completely dry and loose grains; and taking out the crystallized material, and drying the crystallized material in a dryer to obtain the product.
The crystallization kettle is characterized in that the kettle body is in an inverted cone shape, a feed inlet and a vacuumizing port are formed in the top of the kettle body, a main stirring shaft is arranged on the upper portion of the kettle body, spiral shafts are arranged on two sides of the main stirring shaft respectively, and a discharge outlet is formed in the bottom of the kettle body.
The spiral shafts on two sides of the main stirring shaft are arranged downwards in a V shape along the inner wall of the kettle body.
The sucrose is white sugar, soft white sugar or brown sugar.
The preparation method of the sucrose and L-arabinose eutectic product comprises the following steps:
1) preparing materials: taking sucrose and L-arabinose, and mixing the sucrose and the L-arabinose according to the mass ratio of 95-99: 5-1, adding into a crystallization kettle, and then adding water with the total mass percentage of sucrose and L-arabinose of 0-5%;
2) melting and crystallizing: starting a crystallization kettle for heating, simultaneously starting a vacuum device for vacuumizing, and stirring by a main stirring shaft, wherein the rotating speed of the stirring shaft is 1-5r/min, so that the material is changed into molten liquid; stopping heating to enable the material to start cooling, simultaneously adjusting the rotating speed of the main stirring shaft to 5-10r/min, starting the spiral shaft to stir at the rotating speed of 50-200r/min until the material is completely dry and loose grains;
3) drying: and taking out the crystallized material, and drying the crystallized material in a dryer to obtain the product.
The heating mode of the crystallization kettle is jacket heating, and the temperature of a heat source is controlled to be 120-200 ℃.
The vacuum device is started for vacuum pumping, so that the vacuum degree is kept below-0.05 Mpa, and the aim of reducing the reaction of air and materials in the system at high temperature is fulfilled.
The material cooling is natural cooling, air blower blast cooling or water cooling.
Compared with the prior art, the preparation method of the sucrose and L-arabinose eutectic product has the following beneficial effects: the preparation method has simple process, and the prepared product is a eutectic of sucrose and L-arabinose, and is a novel functional health sugar product; the sensory characteristics of the sucrose can not be changed, and the product is similar to the corresponding sucrose before compounding in the aspects of granularity, luster, color, light transmittance and the like; wherein the granularity, the luster and the color are not obviously different from the corresponding cane sugar before compounding through visual observation; the light transmittance is similar to that of corresponding cane sugar before compounding through equipment detection. The product can effectively inhibit sucrose absorption by human body; meanwhile, the product has important effects of reducing blood sugar, healthily losing weight, regulating blood fat, reducing blood pressure and the like, and has obvious economic significance and profound social significance.
Drawings
FIG. 1 is a schematic structural view of a crystallization kettle;
in the figure: 1. a feed inlet; 2. a main stirring shaft; 3. a kettle body; 4. a screw shaft; 5. a discharge port; 6. and (4) a vacuum pumping port.
Detailed Description
Example 1:
installing a crystallization kettle:
the crystallization kettle is characterized in that a kettle body 3 of the crystallization kettle is in an inverted cone shape, a feed inlet 1 and a vacuum pumping port 6 are arranged at the top of the kettle body 3, a main stirring shaft 2 is arranged at the upper part in the kettle body 3, two spiral shafts 4 are respectively arranged at two sides of the main stirring shaft 2, the spiral shafts 4 at two sides are arranged downwards along the inner wall of the kettle body 3 in a V shape, and a discharge outlet 4 is arranged at the bottom of the kettle body 3.
The preparation method of the sucrose and L-arabinose eutectic product comprises the following steps:
1) taking soft white sugar and L-arabinose, and mixing the materials according to a mass ratio of 97: 3 adding into a crystallization kettle without adding water.
2) Starting a crystallization kettle for heating, wherein the heating mode is jacket heating, and the temperature of a heat source is controlled to be 160 ℃; meanwhile, a vacuum device is started to vacuumize, so that the vacuum degree is kept below-0.05 Mpa, and the aim of reducing the reaction of air and materials in the system at high temperature is fulfilled; stirring by the main stirring shaft 2, wherein the rotating speed of the main stirring shaft 2 is 3r/min, so that the material is changed into molten liquid; and then stopping heating, naturally cooling the materials, simultaneously adjusting the rotating speed of the main stirring shaft 2 to 5r/min, starting the spiral shaft 4 for stirring at the rotating speed of 200r/min until the materials are all dry and loose grains.
3) And taking out the crystallized material, and drying the crystallized material in a dryer to obtain the product.
Randomly sampling the product for detection, wherein the mass percent of L-arabinose is about 3%; the granularity, the luster and the color of the product are not obviously different from those of soft white sugar when observed by naked eyes, and the product has consistent characteristics in the application aspects of cooking, dessert making and the like. Wherein, the light transmittance of the white soft sugar and the product is detected to be similar under the wavelength of 340nm by utilizing the technology of measuring the light transmittance of the small crystal by a spectrophotometer, and the data is shown in the table I.
Example 2:
installing a crystallization kettle:
the crystallization kettle is characterized in that a kettle body 3 of the crystallization kettle is in an inverted cone shape, a feed inlet 1 and a vacuum pumping port 6 are arranged at the top of the kettle body 3, a main stirring shaft 2 is arranged at the upper part in the kettle body 3, two spiral shafts 4 are respectively arranged at two sides of the main stirring shaft 2, the spiral shafts 4 at two sides are arranged downwards along the inner wall of the kettle body 3 in a V shape, and a discharge outlet 4 is arranged at the bottom of the kettle body 3.
The preparation method of the sucrose and L-arabinose eutectic product comprises the following steps:
1) taking white granulated sugar and L-arabinose, and mixing the materials in a mass ratio of 95: 5, adding the mixture into a crystallization kettle, and then adding water with the total mass percent of white granulated sugar and L-arabinose being 4%.
2) Starting a crystallization kettle for heating, wherein the heating mode is jacket heating, and the temperature of a heat source is controlled to be 120 ℃; meanwhile, a vacuum device is started to vacuumize, so that the vacuum degree is kept below-0.05 Mpa, and the aim of reducing the reaction of air and materials in the system at high temperature is fulfilled; stirring by the main stirring shaft 2, wherein the rotating speed of the main stirring shaft 2 is 5r/min, so that the material is changed into molten liquid; and then stopping heating, cooling the materials by blast of a material blower, adjusting the rotating speed of the main stirring shaft 2 to 10r/min, starting the screw shaft 4 for stirring at the rotating speed of 50r/min until the materials are all dry and loose grains.
3) And taking out the crystallized material, and drying the crystallized material in a dryer to obtain the product.
Randomly sampling the product for detection, wherein the mass percent of L-arabinose is about 5%; the granularity, the luster and the color of the product are not obviously different from those of white granulated sugar when observed by naked eyes, and the product has consistent characteristics in the aspects of cooking, dessert making and the like. The detection results show that the white granulated sugar and the product have similar light transmittance, and the data are shown in the table I.
Example 3:
installing a crystallization kettle:
the crystallization kettle is characterized in that a kettle body 3 of the crystallization kettle is in an inverted cone shape, a feed inlet 1 and a vacuum pumping port 6 are arranged at the top of the kettle body 3, a main stirring shaft 2 is arranged at the upper part in the kettle body 3, two spiral shafts 4 are respectively arranged at two sides of the main stirring shaft 2, the spiral shafts 4 at two sides are arranged downwards along the inner wall of the kettle body 3 in a V shape, and a discharge outlet 4 is arranged at the bottom of the kettle body 3.
The preparation method of the sucrose and L-arabinose eutectic product comprises the following steps:
1) taking brown granulated sugar and L-arabinose according to the mass ratio of 99: 1, adding into a crystallization kettle, and then adding water with the total mass percentage of brown granulated sugar and L-arabinose being 2%.
2) Starting a crystallization kettle for heating, wherein the heating mode is jacket heating, and the temperature of a heat source is controlled to be 200 ℃; meanwhile, a vacuum device is started to vacuumize, so that the vacuum degree is kept below-0.05 Mpa, and the aim of reducing the reaction of air and materials in the system at high temperature is fulfilled; stirring by a main stirring shaft, wherein the rotating speed of the main stirring shaft is 1r/min, so that the material is changed into molten liquid; and then stopping heating, cooling the material in a water cooling mode, adjusting the rotating speed of the main stirring shaft to 8r/min, starting the screw shaft for stirring at the rotating speed of 150r/min until the material is completely dry and loose grains.
3) And taking out the crystallized material, and drying the crystallized material in a dryer to obtain the product.
Randomly sampling the product for detection, wherein the mass percent of L-arabinose is about 1%; the granularity, the luster and the color of the brown granulated sugar are not obviously different when observed by naked eyes, and the characteristics of the brown granulated sugar are consistent in the application aspects of cooking, dessert making and the like. The light transmittance of the brown granulated sugar and the product is detected to be similar, and the data is shown in the table I.
Data table one
The present invention can be easily implemented by those skilled in the art from the above detailed description. It should be understood, however, that the intention is not to limit the invention to the particular embodiments described. On the basis of the disclosed embodiments, a person skilled in the art can combine different technical features at will, thereby implementing different technical solutions.
Claims (4)
1. A preparation method of a sucrose and L-arabinose eutectic product is characterized by comprising the following steps:
1) preparing materials: taking sucrose and L-arabinose, and mixing the sucrose and the L-arabinose according to the mass ratio of 95-99: 5-1, adding a crystallization kettle, wherein the kettle body of the crystallization kettle is in an inverted cone shape, the top of the kettle body is provided with a feed inlet and a vacuum pumping port, the upper part in the kettle body is provided with a main stirring shaft, two sides of the main stirring shaft are respectively provided with a spiral shaft, the bottom of the kettle body is provided with a discharge port, the spiral shafts on the two sides of the main stirring shaft are downwards arranged in a V shape along the inner wall of the kettle body, and then adding water with the total mass percentage of 0-5% of sucrose and L-arabinose;
2) melting and crystallizing: starting a crystallization kettle for heating, simultaneously starting a vacuum device for vacuumizing, and stirring by a main stirring shaft, wherein the rotating speed of the stirring shaft is 1-5r/min, so that the material is changed into molten liquid; stopping heating to enable the material to start cooling, simultaneously adjusting the rotating speed of the main stirring shaft to 5-10r/min, starting the spiral shaft to stir at the rotating speed of 50-200r/min until the material is completely dry and loose grains;
3) drying: and taking out the crystallized material, and drying the crystallized material in a dryer to obtain the product.
2. The method as claimed in claim 1, wherein the heating mode of the crystallization kettle is jacket heating, and the temperature of the heat source is controlled to be 120-200 ℃.
3. The method for preparing the co-crystal product of sucrose and L-arabinose as claimed in claim 1, wherein the vacuum degree is kept below-0.05 Mpa by starting a vacuum device to reduce the reaction between air and materials in the system at high temperature.
4. The method for preparing the co-crystal product of sucrose and L-arabinose according to claim 1, wherein the material cooling is natural cooling, blower cooling or water cooling.
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