摘要:
Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans which is combined with a whole hemp powder or CBD. Methods for processing green coffee beans include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. A similar method is used to prepare a whole hemp powder, which may then be combined with the whole green coffee bean powder.
摘要:
The present invention relates to a composition comprising an oil phase, and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 μηι. The invention also provides a method to prepare such compositions and use of particles of puffed maize kernel endosperm to structure the oil phase of a composition comprising an oil phase.
摘要:
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.
摘要:
Some embodiments include a chocolate and tocotrienol composition. In some embodiments, a chocolate and tocotrienol composition may be prepared by a process comprising: mixing melted cocoa butter with about 200 mg of tocotrienol at a temperature of about 57° C.; mixing the mixed melted cocoa butter and tocotrienol mixture with a cocoa mass to create a chocolate and tocotrienol composition; and conching the chocolate and tocotrienol composition. Various other embodiments are also disclosed.
摘要:
This application describes a method for preparing a fermented red ginseng powder dispersion with improved dispersibility and ginsenoside content. The method includes (a) grinding red ginseng to obtain powdered red ginseng; (b) introducing the powdered red ginseng into a mixed liquid including β-Glucosidase to react with the powdered red ginseng; (c) inoculating the mixed liquid with a fermented strain for fermentation; and (d) controlling a concentration of the mixed liquid to a predetermined range.
摘要:
The dried products of the present invention provide snacks (so-called crispy smoothies) having a particularly high proportion of fruit, which, owing to their production at low temperatures with extensive exclusion of oxygen, are distinguished by a high level of preservation of oxidation- and temperature-sensitive, but valuable, fruit constituents and which have an intense flavor and also a homogeneous appearance which is attractive in terms of color.
摘要:
An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range.The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.
摘要:
A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.
摘要:
The invention relates to a composition and method for prolonging the shelf life of banana by using interfering RNA, said method transfers a control cassette for Musa spp. ACC oxidase into banana by a novel gene transfer method, wherein said composition comprises an interfering RNA, a gene transfer expression vector and pharmaceutically acceptable carrier, wherein said interfering RNA can inhibit/knock-down the mRNA expression of Musa spp. ACC oxidase, inhibit further the biosynthesis of ethylene in banana, thereby delay the ripening of banana, and consequently, prolong the shelf life of banana.
摘要:
Systems and methods for blending low solubility ingredients are provided. In one embodiment, a method of blending a low solubility ingredient into a beverage solution includes dissolving the low solubility ingredient in a preselected solvent to provide a first solution. In one embodiment, the preselected solvent is preheated. The method also includes mixing various ingredients from one or more pre-blend batches to form a beverage syrup and mixing the first solution with the beverage syrup to form the beverage solution.