16 results about "Acid Jelly" patented technology

The invention discloses a milk-flavor jelly-shaped intelligent response type suckling pig creep compound feed and a preparation method, relates to the technical field of animal feeds, and aims to solve the problems that a traditional feed is poor in palatability, nutrition release and physiological needs are mismatched, thermosensitive components are damaged by a high-temperature process and the like. And accurate release of nutrients is realized. The feed comprises an energy raw material, a protein raw material, intelligent response components (pH-sensitive sodium alginate microsphere loaded sodium butyrate / glutamine, temperature-sensitive xanthan gum-locust bean gum compound gel coated antibacterial peptide, and enzyme-sensitive lysine-lysine peptide bond cross-linked layer embedded glucose compound enzyme), a flavor system (vanillin microcapsules) and a konjac gum jelly matrix. A pH-temperature-enzyme triple response mechanism is adopted to adapt to the gastric acid gradient, body temperature fluctuation and pancreatin activity of suckling pigs; milk flavor slow release and nutrition release are in space-time synergy, and the ingestion frequency is increased by 40%; the konjac glucomannan matrix reduces dust, and the gel strength is greater than or equal to 750g / cm.

The application provides a jelly-like paenibacillus and application thereof, the jelly-like paenibacillus (Paenibacillus mucilaginosus) is preserved in China General Microbiological Culture Collection Center on February 8, 2025, and the preservation number is CGMCC No.33505.The jelly-like paenibacillus of the application has excellent phosphorus and potassium dissolving capacity, effectively promotes crop growth and improves crop yield.Meanwhile, the jelly-like paenibacillus can prevent and treat ginger wilt and root rot of ginger, inhibit the growth of pathogenic bacteria of ginger, prevent and treat diseases of ginger, realize "growth promotion-bacterium inhibition" dual, reduce the dependence of ginger on chemical pesticides, and increase the yield of ginger.

The invention discloses a fish gelatin jelly gel performance evaluation method based on multi-scale correlation analysis, which comprises the following steps: extracting multi-scale characteristics of molecular characteristics, network structures and macro performance of three fish gelatin jellies, performing data correlation based on three dimensions of molecular characteristics-network structures-macro performance, and combining a stoichiometric analysis method to evaluate the gel performance of the fish gelatin jellies. And a multi-level systematic evaluation system is constructed. According to the method, data of molecular characteristics (secondary structure ratio, particle size, Zeta potential and amide A wave number), network structure (aperture size) and macroscopic performance (imino acid content and gel strength) are integrated to construct the relevance of molecular characteristics-network structure-macroscopic performance, and full-dimensional analysis of the quality of the fish gelatin jelly is realized for the first time. The method breaks through the limitation that the traditional method only depends on single indexes such as protein or collagen content and the like, and clarifies the regulation and control of molecular aggregation behavior, imino acid content and electrostatic interaction on the formation of a gel network.

The invention provides a head-mounted auxiliary device for meibomian gland treatment operation, and belongs to the technical field of meibomian gland treatment. Comprising a head-mounted frame and a cyst clamp body, side plates are fixedly connected to the two ends of the head-mounted frame, a clamping disc and a clamping ring are fixedly connected to the top end of the cyst clamp body, a first adjusting knob is screwed to the cyst clamp body, and an alignment adjusting mechanism is used for assisting medical staff in cyst excision. By arranging the alignment adjusting mechanism, a medical worker can fix the cyst clamp body by means of a clamping block and a first transverse rod, the medical worker does not need to hold the cyst clamp body manually all the time, and the convenience of surgical operation is improved; according to the cyst curette, a medical worker can extrude jelly-like substances, which are damaged by the curette, in the cyst from the notch by means of extrusion force of the clamping piece, so that the medical worker can be prevented from directly contacting the cyst with hands, the medical worker does not need to extrude the cyst by means of the curette, and the treatment convenience of the jelly-like substances in the cyst is improved.

The present invention relates to a technology for gelling a sample (e.g., exfoliated human cells) in a vial, safely transporting the sample to a testing center, restoring the sample to its original state (e.g., converting it to a liquid phase) at the testing center, and then examining the sample. More specifically, the present invention relates to a technology for converting a sample-preserving liquid contained in a vial into a jelly state, safely transporting the sample to a testing center without deforming it, redissolving the sample-preserving liquid into a liquid phase at the testing center, and then examining the sample. The present invention is advantageous in that gelling of the cell-fixing liquid filled in the vial is simplified because the cell-fixing liquid is gelled by mixing a selected solution with a selected material.

The invention relates to the field of biomedical materials, and discloses a gradient biomimetic mineralized collagen-based artificial periosteum preparation method, which comprises: preparing a collagen acid solution; step-by-step mineralization and pH gradient construction: under a low-temperature stirring condition, synchronously dropwise adding a calcium salt solution and a phosphate solution into the collagen acid solution according to a constant molar ratio, and sequentially carrying out at least three mineralization stages; standing, concentrating and carrying out ion washing; performing pore gradient construction and forming, namely performing forming treatment on the obtained mineralized collagen jelly, and performing mold filling by adding pore-foaming agents with different contents in a layered manner or performing freezing by utilizing programmed cooling rate difference from bottom to top so as to form a porosity gradient structure corresponding to the mineralized gradient in the forming process; freezing and drying; crosslinking and drying again; and calendering to form a membrane to obtain the gradient collagen-based artificial periosteum which is uniform in thickness and flexible. According to the invention, a gradient mineralization and gradient porosity dual structure similar to a natural periosteum is successfully constructed.

The present invention relates to a composite microbial agent, which comprises oceanic Bacillus HMF13 and jelly-like Paenibacillus HM-7; the oceanic Bacillus HMF13 has a deposit number of CGMCC No. 30479; the jelly-like Paenibacillus HM-7 has a deposit number of CGMCC No. 29734. In the composite microbial agent, the total viable count is not less than 5×10 8 The ratio of the viable bacterial counts of the oceanic Bacillus HMF13 and the jelly-like Paenibacillus HM-7 is 1 to 2: 1. The composite microbial agent of the present invention can not only improve saline-alkali soil but also increase the cold resistance and yield of drought-resistant alkali wheat.

The application provides a glass-like cryopreservation solution and application thereof, and belongs to the technical field of tissue cryopreservation. The glass-like cryopreservation solution provided by the application contains specific final concentrations of nitrogen ketone, cellobiose and alpha-lactose, and overcomes the problem of reduced activity of stem cells in the process of umbilical cord Wharton's jelly cryopreservation in the prior art. The glass-like cryopreservation solution provided by the application can make the cryopreserved tissue well preserved at low temperature, so that the tissue can produce a low degree of dehydration in a short time but does not affect physiological properties, and is more conducive to preservation. When the tissue contains stem cells, the glass-like cryopreservation solution provided by the application can effectively avoid the problem that the stem cells in the tissue are caused to die in large quantities due to ice crystal formation in the cryopreservation process, and when the tissue is resuscitated, the stem cells can be quickly extracted, without affecting the activity of the stem cells, and without significant difference compared with fresh tissue.

This invention discloses a method for improving the thermal stability of ready-to-eat fish gelatin jelly, belonging to the field of aquatic food product technology. The method includes: rehydrating dried fish gelatin at low temperature, heating and boiling, and filtering to obtain fish gelatin juice; adding calcium chloride to the fish gelatin juice to pre-regulate the fish gelatin system using calcium ions; mixing the ion-pre-regulated fish gelatin juice with κ-carrageenan sol, and promoting cross-linking of fish collagen protein and polysaccharides through the bridging effect of calcium ions; and finally, filling, sealing, high-temperature sterilization, and cooling to obtain ready-to-eat fish gelatin jelly. By combining ion pre-regulation with polysaccharide cross-linking modification, a uniform and dense composite gel structure is constructed, significantly improving the thermal stability, gel strength, and resistance to water separation of the ready-to-eat fish gelatin jelly. This allows the product to maintain its complete solid gel morphology at 37 ℃, effectively solving the problem of traditional fish gelatin jelly easily softening and liquefying after being removed from the cold chain. It is suitable for room temperature storage and transportation and industrial production of ready-to-eat fish gelatin products.

The invention provides a preparation method and application of a potassium promoting type microbial fertilizer. The fertilizer is prepared by compounding paenibacillus mucilaginosus functional microspheres, activated bacterial powder and citric acid modified biochar. The inner core of the paenibacillus mucilaginosus functional microsphere is a diatomite-casein hydrolysate porous nutrition carrier loaded with thalli and provides physical support and endogenous nutrition, and the shell of the paenibacillus mucilaginosus functional microsphere is a calcium alginate gel layer and is embedded into a sinapic acid molecularly imprinted polymer microsphere; when root systems of target crops such as rape and leaf mustard secrete sinapic acid due to potassium deficiency, the molecules are specifically recognized and combined to trigger shell degradation, so that internal functional bacteria are released as required, the released bacteria activate soil mineral potassium, the modified charcoal adsorbs and stores potassium ions, and loss is reduced. Matching of microbial inoculum release and crop potassium demand signals is achieved, and the survival rate, the action pertinence and the potassium utilization efficiency of the microbial inoculum are improved.

The application discloses a kind of frankincense taste jelly intelligent response type piglet teaching trough compound feed and preparation method, it is related to animal feed technical field, for the problems such as poor palatability of traditional feed, mismatch of nutrient release and physiological demand, high-temperature process destroys heat-sensitive component, the present application is realized accurate release of nutrition by triple signal response system and jelly matrix collaborative design.The feed includes energy raw material, protein raw material, intelligent response component (pH sensitive sodium alginate microsphere load sodium butyrate / glutamine, temperature-sensitive xanthan gum-glucomannan compound gel wrapped antibacterial peptide, enzyme-sensitive lysine-lysine peptide bond crosslinking layer embedded glucose complex enzyme), flavor system (vanillin microcapsule) and konjac gum jelly matrix.pH-temperature-enzyme triple response mechanism, adapt to piglet gastric acid gradient, body temperature fluctuation and pancreatic enzyme activity;Frankincense slow-release and nutrient release space-time cooperation, feeding frequency is increased by 40%;Konjac gum matrix reduces dust, gel strength is ≥750g / cm².

The invention relates to the technical field of livestock manure treatment, and particularly discloses a compound microorganism composition and application thereof. The composition comprises immobilized tannic acid and paenibacillus mucilaginosus thalli, tannic acid and capsular polysaccharide secreted by strains are subjected to in-situ crosslinking to form a dynamic enhanced biological flocculation network, and the feces solid-liquid separation efficiency is remarkably improved; meanwhile, through the synergistic effect of chemical inhibition of tannic acid on urease activity and biological regulation and control of strains on methanogens and nitrification / denitrification flora, synchronous inhibition of methane and nitrous oxide in the excrement storage process is achieved for the first time. All the components of the composition are derived from natural materials or environmental functional microorganisms, the risk of secondary pollution is avoided, strains surviving after the treated manure is returned to the field can continuously play the probiotic functions of improving soil and promoting crop growth, and the composition has multiple benefits of efficient emission reduction, ecological safety and resource value increase and has wide application prospects. The method has a wide application prospect in the fields of livestock and poultry manure harmless treatment and agricultural green low-carbon development.

The invention relates to a preparation method of konjac glucomannan microspheres with controllable size and particle size, which comprises the following steps: dissolving konjac powder in an acid solution, fully stirring to form a jelly shape, placing in a high-pressure environment for high-temperature degradation, taking out a degradation product, and cooling to obtain a solid degradation product, mixing and stirring the solid degradation product and an alkali solution until the solid degradation product is completely dissolved, filtering to obtain a konjac glucomannan clarified solution, and taking the konjac glucomannan clarified solution as a water phase; providing an oil phase containing a surfactant; and adding the water phase into the oil phase, stirring the water phase at a constant speed by adopting a stirring device to crush the water phase into drops, and dropwise adding a cross-linking agent to cross-link and cure the drops to generate the konjac glucomannan microspheres with consistent particle sizes.

A soft jelly candy and a production method therefor. The soft jelly candy contains the following components: a) 30-45 parts by weight of carrageenan, b) 4-15 parts by weight of agar and / or pectin, and c) 2-16 parts by weight of gum arabic and / or gellan gum. Based on the total weight of the soft jelly candy after moisture is removed, the components a), b) and c) together account for 2.37-5.86% by weight. The production method includes: uniformly mixing carrageenan, agar and / or pectin, and gum arabic and / or gellan gum with water, respectively. A “shrinkage” phenomenon does not occur to the soft jelly candy when the soft jelly candy contains a sugar alcohol and / or is high in functional component content.

A soft jelly candy and a production method therefor. The soft jelly candy contains the following components: a) 30-45 parts by weight of carrageenan, b) 4-15 parts by weight of agar and / or pectin, and c) 2-16 parts by weight of gum arabic and / or gellan gum. Based on the total weight of the soft jelly candy after moisture is removed, the components a), b) and c) together account for 2.37-5.86% by weight. The production method comprises: uniformly mixing carrageenan, agar and / or pectin, and gum arabic and / or gellan gum with water, respectively. A "shrinkage" phenomenon does not occur to the soft jelly candy when the soft jelly candy contains a sugar alcohol and / or is high in functional component content.