电话：010-58895657

邮箱：bjygyc@sunshinecolorful.com

网址：sunshinecolorful.com

地址：北京市海淀区永定路88号5C09室

阳光溢彩

Enterprise Introduction

北京阳光溢彩科技有限公司创立于2002年，专注于食品供应链安全体系

近20年，持续为客户提供：供应链管理，产品研发、技术支持，贸易、仓储及物

流等综合解决方案，产品方向为植物原辅料，药食同源原料、营养添加剂等。

关注农产品深加工全过程的溯源管理，为客户选择安心好原料，帮助客户打

造有差异化有竞争力的好产品。我公司还拥有2200平方米左右的食品级仓

储库房，为客户提供优质放心的服务。

我公司全体员工以全心全意为客户服务为宗旨，持续为客户创造独特价

值，不断超越，助力客户成为行业领先者。

企业愿景

做客户信任与依赖的供应商，让员工爱戴的家园，成为受尊重的服务型企业

企业使命

在食品配料领域不断学习、不断创新，为食品企业提供健康、安全的食品配料。

企业精神

尊重 信任 责任 宽容 协作 创新

企业文化

北京阳光溢彩科技有限公司

Sunshinecolorful 阳光溢彩有一份耕耘︐就有一份生活

玉米淀粉

葡萄糖

麦芽糊精

磷酸酯双淀粉

乙酰化二淀粉磷酸酯

氧化淀粉

羟丙基二淀粉磷酸酯

木薯淀粉

乙酰化双淀粉乙二酸酯

木薯醋酸酯淀粉

豌豆淀粉

红薯淀粉

绿豆淀粉

绿豆粉丝

马铃薯淀粉

大豆分离蛋白

大豆组织蛋白

大豆拉丝蛋白

蔬菜粉

谷物、薯类全粉

药食同源

功能性糖类

膳食纤维

单双糖

营养添加剂

食品添加剂

银杏功能性

二.淀粉类及制品

三.豆制品

四.植物全粉

五.功能性原料、糖类

六.添加剂

一.银杏粉

目录

银杏粉

GINKGO POWDER

银杏果具有极高的食用及药用价值，在宋

代被列为皇家贡品，明代李时珍在《本草纲

目》中描述银杏果：“入肺经，益脾气，定喘

咳，缩小便，止白浊。”

Ginkgo biloba fruit has extremely high edible and medicinal value and was

listed as a royal tribute in the Song Dynasty. Li Shizhen of the Ming Dynasty

described Ginkgo biloba fruit in the compendium of materia medica: "it

enters the lung meridian, benefits the spleen, calms asthma and cough,

reduces stool, and stops turbidity."

银杏果粉源自万亩生态银杏林，不施肥，不

除草，不打药，不灌溉，自然生长成成熟的

银杏果，再经过脱毒工艺生产而成

Gingko fruit powder comes from ten thousand mu of ecological gingko

forest. It naturally grows into mature gingko fruit without fertilization,

weeding, medicine and irrigation, and is produced through detoxification

process

在近代日本广岛原子弹爆炸后，

最先枯木重生的是银杏树，

所以日本人有每日食用银杏果的习惯

After the atomic bombing of Hiroshima in Modern Japan,

Ginkgo trees were the first dead trees to regenerate,

Therefore, the Japanese have the habit of eating Ginkgo

biloba fruit every day

《本草纲目》

Compendium of Materia Medica

植物活化石

Plant living fossil

在曹福亮《银杏奥秘》一书中摘录：银杏促进血液循环，降低自由基对细胞的伤害，银杏修复坏细胞的效果特别明显。

银杏能使血管壁恢复正常，使硬化的血管恢复弹性，末梢血管恢复抵抗力，从而增强记忆能力，防止健忘症，提高注意力。

银杏可通过降低血黏度，改善血液循环，增加脑血流量，改善脑供氧，促进脑循环，提高脑耐缺氧能力。

能够抑制过敏、气喘、和皮肤病等极端的免疫反应。

保护听力，提高视力，保护神经系统免受伤害。

改善机体对氧和糖分的吸收利用，有利于控制糖尿病和机体的应激反应，维持机体的内部平衡。

It is extracted from Cao Fuliang's book the mystery of Ginkgo biloba: Ginkgo biloba promotes blood circulation, reduces the

damage of free radicals to cells, and has a particularly obvious effect on repairing bad cells.

Ginkgo biloba can restore the normal blood vessel wall, restore the elasticity of hardened blood vessels, and restore the

resistance of peripheral blood vessels, so as to enhance memory, prevent amnesia and improve attention.

Ginkgo biloba can reduce blood viscosity, improve blood circulation, increase cerebral blood flow, improve cerebral oxygen

supply, promote cerebral circulation, and improve brain hypoxia tolerance.

It can inhibit extreme immune reactions such as allergy, asthma and skin diseases.

Protect hearing, improve vision, and protect the nervous system from injury.

Improving the body's absorption and utilization of oxygen and sugar is conducive to controlling diabetes and the body's stress

response, and maintaining the internal balance of the body.

在近代日本广岛原子弹爆炸后，

最先枯木重生的是银杏树，

所以日本人有每日食用银杏果的习惯

After the atomic bombing of Hiroshima in Modern Japan,

Ginkgo trees were the first dead trees to regenerate,

Therefore, the Japanese have the habit of eating Ginkgo

biloba fruit every day

古老品种

银杏果

Ancient Variety

《神农百草经》

Shennong hundred herbs classic

银杏文化/Culture

淀粉类及制品

STARCH AND PRODUCTS

银杏果具有极高的食用及药用价值，在宋

代被列为皇家贡品，明代李时珍在《本草纲

目》中描述银杏果：“入肺经，益脾气，定喘

咳，缩小便，止白浊。”

Ginkgo biloba fruit has extremely high edible and medicinal value and was

listed as a royal tribute in the Song Dynasty. Li Shizhen of the Ming Dynasty

described Ginkgo biloba fruit in the compendium of materia medica: "it

enters the lung meridian, benefits the spleen, calms asthma and cough,

reduces stool, and stops turbidity."

银杏果粉源自万亩生态银杏林，不施肥，不

除草，不打药，不灌溉，自然生长成成熟的

银杏果，再经过脱毒工艺生产而成

Gingko fruit powder comes from ten thousand mu of ecological gingko

forest. It naturally grows into mature gingko fruit without fertilization,

weeding, medicine and irrigation, and is produced through detoxification

process

在近代日本广岛原子弹爆炸后，

最先枯木重生的是银杏树，

所以日本人有每日食用银杏果的习惯

After the atomic bombing of Hiroshima in Modern Japan,

Ginkgo trees were the first dead trees to regenerate,

Therefore, the Japanese have the habit of eating Ginkgo

biloba fruit every day

《本草纲目》

Compendium of Materia Medica

植物活化石

Plant living fossil

玉米淀粉

Corn Starch

03401，03401E，03401U

食品辅料；颗粒细腻（简单处

理）－ 作为模淀粉、食品胶粘

表面隔离剂等。；糊化温度高、

耐受力强（结合部分变性）－

应用于热处理较深的，如罐装

产品中应用粘度低、短糊丝－

蚝油酱、番茄酱等酱料及武昌

肉中提供清爽、不糊口质构；

透明度不高－肉汤等汤料中

应用、提供产品似面粉的、家

庭风格的质感；易凝胶性－ 软

糖中应用改善工艺、提供硬弹

口感； 色拉酱中应用可提升酱

的挺度等稳定性。化学变性 －

化学变性对糊化温度、粘度、

透明度和稳定性的改善，使其

在 肉制品、面条

Food accessories; Fine and fine

particles (simple treatment) -

used as mold starch, food

adhesive and surface release

agent, etc.; High gelatinization

temperature and strong

resistance (combined with

partial denaturation) - it is

applied to products with deep

heat treatment, such as canned

products with low viscosity and

short paste - oyster sauce,

tomato sauce and other sauces

and Wuchang meat to provide

refreshing and non life texture;

Low transparency - used in

broth and other soup materials

to provide a flour like, family

style texture; Easy gel - the

application in soft candy

improves the process and

provides hard and elastic taste;

The application in salad sauce

can improve the stiffness and

other stability of sauce.

Chemical denaturation -

chemical denaturation

improves the gelatinization

temperature, viscosity,

transparency and stability, so

that it can be used in meat

products and noodles

Food accessories; Sucrose

substitute

Food accessories; Fillers and

admixtures for all kinds of food

to reduce nutrition loss,

improve taste and reduce cost

Food additives; Thickeners,

stabilizers, gelling agents,

binders, etc. in meat products,

the water retention is good, the

yield is improved, and the

texture of hard, crisp and chewy

elasticity is provided. The price

performance ratio - it can

replace some cassava modified

starch applications, and the

product performance is stable

and the price performance ratio

is high; Stability - reduce aging

speed, improve water retention

and reduce water discharge

during shelf life

葡萄糖

Glucose

一水结晶

食品辅料；蔗糖替代品

麦芽糊精

Maltodextrin

01915E

食品辅料；各类食品的填充料

和增调剂，减少营养损失，改

善口感，降低成本

Food additives; Stabilizer (meat

food), thickener (all kinds of

food), improver (baked food),

coagulant (sheet food) low

substitution: neutral and weak

acid food; Medium substitution:

severely acidic food with pH of

3.0-3.5; High substitution:

strongly acidic food

Food auxiliary material, low

pasting temperature, transpar

-

ent paste liquid, long paste silk,

good elasticity, suitable for

making pudding and dessert

磷酸酯双淀粉

Phosphate

Double Starch

001、008、017

木薯淀粉

Cassava Starch

国产明阳、进口玫瑰

食品添加剂；稳定剂（肉类食

品）、增稠剂（各类食品），改良

剂（焙烤食品），凝固剂（片状

食品）低取代度：中性和弱酸

性食品；中取代度：PH在

3.0-3.5的重度酸性食品；高取

代度：强酸性食品

食品辅料，糊化温度低，糊液

透明，糊丝较长，弹性好，适合

制作布丁、甜点

乙酰化二淀粉磷酸酯

Acetylated

Distarch

Phosphate

MS-2

食品添加剂；增稠剂、稳定剂、

胶凝剂、黏结剂等，肉制品中

保水性好提高出品率，提供硬

脆、咀嚼弹性的质构，性价比

－可以替代部分木薯变性淀

粉应用、产品性能稳定、性价

比高；稳定性－老化速度降低

、保水性提升、减少货架期出水

Food additives are characterized by low gelatinization

temperature, good transparency and stability of paste, and

are not easy to coagulate. Can

be used as thickener; Emulsifier; Adhesive. It can be used as a

binder and starch jelly for

surface dressing of fried food. In

bread production, it can

improve the gas holding

capacity, shorten the fermentation time, and increase the

bread volume

氧化淀粉

Oxidized Starch

05548

食品添加剂，特点是糊化温度

低，糊的透明度和稳定性好，

不易凝沉。可用于增稠剂；乳

化剂；粘结剂。可用作油炸食

品表面调料的粘结剂和淀粉

果冻。在面包生产中可提高持

气能力，缩短发酵时间，增加

面包体积等

Food additives; Thickeners,

stabilizers and coagulants.

Compared with the original

starch, the gelatinization

temperature of this product

decreases, the paste silk

becomes shorter, and the

coagulability of the paste is

weak. The aging tendency is

obviously reduced, the

low-temperature storage and

freeze-thaw stability are

improved, the storage is stable,

and it can resist heat, acid and

shear stress. Mostly used in

meat products

乙酰化双淀粉乙二酸酯

Acetylated

Bisstarch Acetate

MYS-361

食品添加剂；增稠剂、稳定和

凝固剂。本品与原淀粉相比，

其糊化温度降度，糊丝变短，

糊的凝沉性弱。老化倾向明显

减小，低温贮存和冻融稳定性

提高，贮存稳定，可抗热、抗酸

和抗剪切力。多用于肉制品里

使用

Food additives. The swelling

power and transparency were

still significantly higher than the

original starch. The paste has

high stability to temperature,

acidity and shear force.

Thickener (added as required)

can be used alone or in

combination with other

thickeners. For mayonnaise;

Canned carrots (the products

contain cream or other fats),

flavored yogurt and its products

after fermentation and heat

treatment; Cold drink products;

Canned sardine and sardine

products; Canned mackerel

and mackerel (only for filling);

Quick frozen fish sticks and fish

pieces (only refer to wrapping

with bread powder and bread

tow)

羟丙基二淀粉磷酸酯

Hydroxypropyl

Distarch

Phosphate

06203

食品添加剂。膨润力、透明度

仍显著高于原淀粉。糊液对温

度、酸度和剪切力的稳定性高

。增稠剂（按需添加），可单独

使用或与其他增稠剂合用。用

于蛋黄酱；罐装胡萝卜（产品

含有奶油或其他油脂）、发酵

后经加热处理的调味酸奶及

其制品；冷饮制品；罐装沙丁

鱼和沙丁鱼类产品；罐装鲐鱼

和竹荚鱼（仅用于填料）；速冻

鱼条和鱼块（仅指用面包粉和

面包拖料包裹）

Food raw materials: it has

strong water absorption ability

and is suitable for sizing meat.

It can also be used as snacks,

vermicelli and vermicelli. In

particular, after pasting meat,

the taste is particularly smooth

and tender after blanching, and

it has good transparency. The

fried crispy meat is used in a

casserole. Its skin is tough and

chewy. It is especially delicious

红薯淀粉

Cassava

Acetate Starch

食品原料：吸水能力强，适合

给肉类上浆，也可做点心、粉

丝、粉皮，特别是给肉类挂浆

后，焯水处理后口感格外滑嫩

，而且有不错的透明度，油炸

后的小酥肉用在砂锅里，表皮

筋韧，有嚼头，特别好吃

"Food raw materials: crispy

texture, suitable for making

crispy meat or stewed vegetables, and also for making bean

jelly

Application: pea starch belongs

to better starch. When frying

crispy meat, it is better to use

pea starch to beat powder or

paste. The finished product is

soft and hard, and the taste is

very crisp, but it is not as brittle

as corn starch. Moreover, when

using pea starch to make crispy

meat soup or stewed vegetables, the crispy crust of the

ingredients can not fall off.

However, the best use of pea

starch should be to make bean

jelly or cold skin. "

豌豆淀粉

Pea Starch

"食品原料：质感脆，适合做酥

肉或烩菜，也可做凉粉

应用：豌豆淀粉属于比较好的

淀粉。炸酥肉的时候用豌豆淀

粉拍粉或者调浆比较好，做好

的成品软硬适中，口感很脆，

但也不像玉米淀粉那么脆硬。

而且用豌豆淀粉做酥肉汤或

烩菜，食材酥皮不容脱落。不

过，豌豆淀粉最佳的用途应该

是制作凉粉或者凉皮。"

In the food industry, potato

modified starch is mainly used

as thickener, binder, emulsifier,

filling agent, molding agent,

etc. It can make the meat color

of meat products bright and

pleasing to the eye, prevent the

change of product color, reduce

the use of nitrite and pigment,

and improve the water

retention and tissue state of

products. It is widely used in

soup. It has a high initial

viscosity and can effectively

disperse various components.

In the subsequent high-pressure disinfection treatment, the

viscosity of the final product

can reach the required level. At

the same time, it can be used

for baking special food; Making

granules as pudding; Binding

and filling materials for making

sausage; When added to pastry

bread, it can increase nutrients

and prevent the bread from

hardening, thus extending the

shelf life; Added to instant

noodles to enhance softness

and improve taste.

马铃薯淀粉

Potato Starch

在食品工业中，马铃薯变性淀

粉主要用作增稠剂、黏结剂、

乳化剂、充填剂、赋型剂等。可

使肉制品的肉色鲜亮，外观悦

目，能够防止产品颜色发生变

化，减少亚硝酸盐和色素的使

用量，同时对于改善产品的保

水性、组织状态均明显的效果

。在汤料中大量使用，它具有

较高的初始黏度，能有效地分

散各种成分，在随后的高压消

毒处理时，最终产品的黏度可

以达到所要求的程度。同时，

可用于烘焙特殊食品；制成颗

粒作为布丁；制作香肠的扎线

和填充料；添加在糕点面包中

，可增加营养成分，还可防止

面包变硬，从而延长保质期；

添加在方便面中，增强柔软度

、改善口感。

Compared with the original

starch, cassava modified starch

has changes in gelatinization

temperature, film-forming

property, viscosity, transparency and stability affected by

acid-base and mechanical

stirring. It can be used as food

thickener or stabilizer to

improve food structure and

prolong product shelf life. It has

a very broad application

prospect in the food industry.

木薯醋酸酯淀粉

Cassava

Acetate Starch

WM

木薯变性淀粉与原淀粉相比，

其糊化温度、糊的成膜性、糊

粘度、透明度及对酸碱、机械

搅拌影响的稳定性均有变化，

用于食品增稠剂或稳定剂等，

可改善食品组织结构，延长制

品货架期，在食品行业有着非

常广阔的应用前景。

As a food raw material, starch

paste is sticky enough, has low

water absorption, is white and

shiny, and is suitable for

making vermicelli and

powdered noodles

绿豆淀粉

Mung Bean

Starch

食品原料，淀粉糊粘性足，吸

水性小，色洁白而有光泽，适

合做粉丝、粉皮

Food raw materials are not easy

to rot when boiled, and the

taste is the most slippery and

smooth.

绿豆粉丝

Mung Bean

Vermicelli

食品原料，煮时不易烂，口感

最为滑腻、筋道。

在近代日本广岛原子弹爆炸后，

最先枯木重生的是银杏树，

所以日本人有每日食用银杏果的习惯

After the atomic bombing of Hiroshima in Modern Japan,

Ginkgo trees were the first dead trees to regenerate,

Therefore, the Japanese have the habit of eating Ginkgo

biloba fruit every day

《本草纲目》

Compendium of Materia Medica

豆制品

BEAN PRODUCTS

A型、951E、962T

Type A and 951e features: high gel type, suitable for Taiwanese

barbecue sausage, meatball and hot pot; 962t features: high dispersion, low foam, low viscosity, suitable for pure meat ham, bacon, roast

tenderloin, smoked duck breast, etc

大豆分离蛋白

Soy ProteinIsolate

A型和951E特性：高凝胶型，适用于台湾烤肠、

肉丸类、火锅料；962T特性：高分散性、低泡沫、

低粘度，适用于纯肉火腿、培根、烤里脊肉、烟熏

鸭胸等。

SW5001

It is used for 20% of high and low temperature meat products, which

can effectively improve the taste of high and low temperature meat

products, increase the toughness, and effectively lock up the liquid

and fat of meat. It is an effective product instead of refined meat. It

can also be used in dumpling filling instead of lean meat

大豆组织蛋白

Soybean tissue protein

用于高低温肉制品的量20%，可有效的改善高

低温肉制品的口感，增加韧性，还可以有效锁住

肉的液体、脂肪，是代替精肉的一种有效产品。

还可以用于饺子馅中代替瘦肉

文化历史

Cultural history

SW5007-7

When used in meat products, it can increase the meat feeling, reduce

the cost, and improve the protein content of the product. It can also

be used in stuffing to increase the meat feeling, with good water

retention. It is simpler to use than tissue protein

大豆拉丝蛋白

Soybean drawing protein

用于肉制品中，可达到增加肉感，降低成本，提

高产品的蛋白质含量，还可用于馅料中，增加肉

感，持水性好，比组织蛋白使用更简单

中国是大豆的故乡，中国栽培大豆己有五千年的历史。同时也是最早研

发生产豆制品的国家。几千年来，中国古代劳动人民利用各种豆类创制

了许多影响深远、广为流传的豆制品，如豆腐，豆腐丝，腐乳，豆浆，豆豉，

酱油，豆肠，豆筋，豆鱼，羊肚丝，猫耳，素鸡翅，大豆耳等。

Tomato powder, beetroot powder, spinach powder, cabbage powder, celery powder, pumpkin powder, carrot

powder, purple potato powder, purple cabbage powder, laver powder, balsam pear powder, cabbage powder, white

radish powder, sweet potato powder, taro powder, mushroom powder, broccoli pollen, yam powder

Features: simple process, drying, grinding and screening; No pigment or maltodextrin is added to keep the original

flavor and nutrition as much as possible

蔬菜粉

VEGETABLE POWDER

番茄粉 甜菜根粉 菠菜粉 甘蓝菜粉 芹菜粉 南瓜粉 胡萝卜粉 紫薯粉 紫甘蓝粉 紫菜粉 苦瓜粉 白菜粉 白萝卜粉

红薯粉 芋头粉 香菇粉 西兰花粉 山药粉

特点：工艺简单，烘干，磨粉、过筛；不添加色素、麦芽糊精，尽可能的保持原来本质的风味和营养

植物全粉

WHOLE PLANT POWDER

Corn flour, potato flour, glutinous rice flour, japonica rice

flour, black bean flour, soybean flour, purple potato flour,

sweet potato flour

Features: cooked powder can be directly prepared and

added to any food

玉米粉 马铃薯全粉 糯米粉 粳米粉 黑豆粉 黄豆粉

紫薯全粉 甘薯全粉

特点：熟粉，可直接冲调，也可直接添加到任何食品中

谷物、薯类全粉

Whole Grain And Potato Flour

功 能 性 原 料 、糖 类

STARCH AND PRODUCTS

金银花粉 菊花粉 茉莉花粉 荷叶粉 玫瑰花粉 山楂粉 陈皮粉 莲子粉 葛根粉 芡实粉 甘草粉 干姜粉 淮山粉

白果粉 花椒粉 山楂粉 火麻仁 银杏粉粉 桑叶粉 百合

特点：是功能性食品原料，每种原料都具有相应的功效，具体多见于药典中的介绍和研究资料的考证

Gold and silver pollen, chrysanthemum powder, jasmine pollen, lotus leaf powder, rose powder, hawthorn powder,

orange peel powder, lotus seed powder, pueraria powder, Euryale powder, licorice powder, dried ginger powder,

Huaishan powder, white fruit powder, pepper powder, hawthorn powder, hemp seed, ginkgo powder, mulberry leaf

powder, Lily

Features: it is a functional food raw material. Each raw material has a corresponding effect. See the introduction in the

Pharmacopoeia and the textual research of research materials for details

药食同源 / Medicine And Food Are Homologous

豌豆纤维、柑橘纤维

特点：植物纤维，具有一定得吸水性，可广泛用于食品中，增加纤维含量，增加保水性、降低成本

Pea fiber, citrus fiber

Characteristics: plant fiber, with certain water absorption, can be widely used in food to increase fiber content, increase water

retention and reduce cost

膳食纤维 / Dietary Fiber

在近代日本广岛原子弹爆炸后，

最先枯木重生的是银杏树，

所以日本人有每日食用银杏果的习惯

After the atomic bombing of Hiroshima in Modern Japan,

Ginkgo trees were the first dead trees to regenerate,

Therefore, the Japanese have the habit of eating Ginkgo

biloba fruit every day

《本草纲目》

Compendium of Materia Medica

海藻糖 结晶果糖 低聚果糖 聚葡萄糖 低聚异麦芽糖 赤藓糖醇 麦芽糖醇 木糖醇 赤藓糖醇 甜菊糖苷

山梨糖醇

特点：多聚糖，是水溶性膳食纤维，能量低，其中赤藓糖醇能量为零，多用于健康食品开发中使用，代替单糖和双糖。

Trehalose, crystalline fructose, oligofructose, polyglucose, Isomaltooligosaccharide, erythritol, maltitol, xylitol, erythritol, stevioside, sorbitol

Features: polysaccharide is a water-soluble dietary fiber with low energy, of which erythritol has zero energy. It is mostly

used in the development of health food to replace monosaccharides and disaccharides.

功能性糖类 / Functional Sugars

一级白砂糖 精制白砂糖 韩糖

Primary white granulated sugar refined white granulated sugar Korean sugar

单双糖 / Dietary Fiber

添加剂

STARCH AND PRODUCTS

Calcium hydroxide, phosphorus free water retaining agent, soybean phospholipid, choline chloride, folic acid,

vitamin C, vitamin B2, calcium carbonate, tricalcium phosphate, calcium hydrogen phosphate, calcium dihydrogen

phosphate, sodium citrate, potassium citrate, potassium chloride, copper sulfate, zinc sulfate, ferrous sulfate

营养添加剂

Nutritional Additive

氢氧化钙 无磷保水剂 大豆磷脂 氯化胆碱 叶酸 维生素 C 维生素 B2 碳酸钙 磷酸三钙 磷酸氢钙 磷

酸二氢钙 、柠檬酸钠 、柠檬酸钾 氯化钾 硫酸铜 硫酸锌 硫酸亚铁

Citric acid, monosodium glutamate, carrageenan, D-isoascorbic acid, edible soda, baking soda

食品添加剂

Food Additives

柠檬酸 味精 卡拉胶 D-异抗坏血酸 食用纯碱 小苏打

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