Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

The present invention provides an intestinal tract protective agent comprising a polyphosphoric acid or a pharmaceutically acceptable salt thereof as an active ingredient.

The present invention provides an intestinal tract protective agent comprising a polyphosphoric acid or a pharmaceutically acceptable salt thereof as an active ingredient.

[Problem to be solved] To provide a beverage which contains a high concentration of glucosamine in a stable condition, contains a high concentration of calcium, forms few precipitates, and has a good taste.

[Solution] The beverage comprises glucosamine or a salt thereof, calcium, phosphoric acid, malic acid, and citric acid, wherein the content of glucosamine or the salt thereof is 1.0 mass % or more in terms of glucosamine, the content of calcium is 0.15 mass % or more, and pH of the beverage is 3.4 or less.

[Problem to be solved] To provide a beverage which contains a high concentration of glucosamine in a stable condition, contains a high concentration of calcium, forms few precipitates, and has a good taste.

[Solution] The beverage comprises glucosamine or a salt thereof, calcium, phosphoric acid, malic acid, and citric acid, wherein the content of glucosamine or the salt thereof is 1.0 mass % or more in terms of glucosamine, the content of calcium is 0.15 mass % or more, and pH of the beverage is 3.4 or less.

The disclosure discloses a processing and fresh-preserving method for a high-quality fresh noodle, and belongs to the field of flour product processing industry. The processing and fresh-preserving method provided by the disclosure prepares a fresh noodle by using a technology of adding more water, greatly reduces an initial bacterial content in the fresh noodle with the utilization of 33-40% of slightly acidic electrolytic water and in combination with a high-temperature and high-humidity dehydrating technology, guarantees that a product has a good textural property, and can effectively prolong a shelf life of the fresh noodle by preserving at a low temperature of 4-10 C. and make the preservation for 2-3 months at 4-10 C.

The disclosure discloses a processing and fresh-preserving method for a high-quality fresh noodle, and belongs to the field of flour product processing industry. The processing and fresh-preserving method provided by the disclosure prepares a fresh noodle by using a technology of adding more water, greatly reduces an initial bacterial content in the fresh noodle with the utilization of 33-40% of slightly acidic electrolytic water and in combination with a high-temperature and high-humidity dehydrating technology, guarantees that a product has a good textural property, and can effectively prolong a shelf life of the fresh noodle by preserving at a low temperature of 4-10 C. and make the preservation for 2-3 months at 4-10 C.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.