1151 results about "Amorphophallus rivieri" patented technology

A prosthetic device for implantation into a mammalian body comprised of a non-absorbable biocompatible flexible material shell or sac filled with various biocompatible gel filler materials. The gel filler materials are comprised of biocompatible glucomannan obtained from konjac hydrocolloid flour and other biocompatible hydrocolloids, producing a natural look and feel for the prosthetic implants, especially reconstructive prostheses such as breast implants.

The invention discloses konjac jelly powder. The konjac jelly powder comprises the following components in part by weight: 30 to 40 parts of konjac powder, 10 to 25 parts of carrageenin, 0 to 10 parts of xanthan gum, 0 to 15 parts of locust bean gum, 0 to 20 parts of guar gum, 5 to 12.5 parts of sodium citrate, 8 to 15 parts of potassium chloride, 0 to 7 parts of xylitol and 2 to 5 parts of citric acid. A method for preparing jellies by using the konjac jelly powder comprises the following steps of: mixing the konjac jelly powder and white granulated sugar uniformly; pouring the mixed white granulated sugar and konjac jelly powder into a stirred cold water proportioning cylinder; continuously adding the white granulated sugar or syrup, opening steam and heating; and performing filtration, packing and sterilization to obtain konjac jelly finished products. The konjac jelly powder provided by the invention has low production cost, adjustable taste and high dietary fiber content; the prepared konjac jellies do not need to be treated by alkali; and the method for preparing the jellies by using the konjac jelly powder has simple making process and low making cost.

The invention relates to a method for preparing a bacillus subtilis lipopeptid biosurfactant, which is characterized in that the adopted bacterial strain is efficient lipopeptid producing strain bacillus subtilis BIT09S1,BIT09S2 and BIT09A2, and the lipopeptid biosurfactant is prepared by taking cheap molasses, pulse flour, konjac gum finemeal, guar gum and gum breaking liquid of modified guar gum as carbon sources for the culture medium; adding other nitrogen sources, phosphorus sources, inorganic salt components and nutrient elements into the culture medium; and carrying out fermentation, separation and purification. The raw materials used for producing lipopeptid by the method are easily obtained and can be enormously purchased. The crude extract of the obtained lipopeptid biosurfactant Surfactin can be used in various drilling and production processes such as oil-gas field fracturing, acidizing, de-plugging, controlling and water shut-off, oily water treatment, environment renovation and the like, and the biosurfactant has wide prospect.

The invention relates to a method for preventing disease of konjac, and the method comprises the following five aspects of: konjac seed treatment, soil treatment, sowing pre-treatment, a sowing method and field management. The method disclosed by the invention has the beneficial effects that the konjac seed treatment is carried out, thus diseased konjac seeds can be avoided from being mixed and the konjac seeds can be prevented from being infected with a disease; the soil treatment is carried out, thus harmful bacteria can be avoided from being carried in soil, the harmful bacteria in the soil can be killed, and meanwhile the living environment of the harmful bacteria can be destroyed; the sowing pre-treatment is carried out, thus the diseased konjac seeds can be avoided from being mixed, the disease resistance of the konjac seeds can be enhanced, and sprouting and sowing can be used for reducing the opportunity that the harmful bacteria are immersed into the konjac seeds; interplanting can be used for reducing the survival chance of the harmful bacteria and filtering part of sunlight, and a base fertilizer is applied well, thus top dressing can be reduced, and the influence on a konjac plant can be reduced; the filed management can be used for preventing the harmful bacteria from intruding in the whole journey; and a series of comprehensive methods can be used for preventing the disease of the konjac in every aspect.

The invention discloses a high-mountain konjak cultivation technique, which comprises the steps of land selection, soil preparation, breeding konjak selection and treatment, due-time planting, field management, diseases and pests prevention and control, harvest and the like. According to the invention, by soaking seeds with a Chinese herbal medicine solution, weeding with a Chinese herbal medicine herbicide, and spraying a Chinese herbal medicine disease and pest preventing agent for prevention, diseases and pests of the konjak can be greatly reduced, the growth environment of the konjak is purified, the use of chemical pesticide is reduced, and the ecological environment is protected. The konjak produced by the cultivation technique is good in product appearance, safe and nuisance-free. The cultivation method is simple, has the advantages of low cost, high yield and the like, and is convenient to manage and suitable for large-scale cultivation.

The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.

The invention relates to peanut vegetarian meat ham and a production method thereof. The peanut vegetarian meat ham is prepared from peanut thick filament tissue protein serving as a main raw material, and soy protein, wheat gluten, potato starch, vegetable oil, complex konjac gum and seasonings serving as auxiliary materials. By the production method for the peanut vegetarian meat ham, different peanut vegetarian meat ham with unique flavors and in different forms can be made, and the ham has an obvious animal lean fibrous tissue shape and chewiness similar to animal meat, does not have any unpleasant beany flavor of the traditional bean products, has mild and aromatic flavor, high slicing property and elasticity and smooth mouthfeel, can achieve an effect same as meat products, overcomes the defect that common vegetarian products are required to be frozen and have short quality guarantee period, is easy to store, convenient to transport, wide in application and suitable for people of all ages and both sexes, meets the requirement on taste, supplement the nutrient requirement of a human body, is convenient to use and eliminates the trouble that the common vegetarian products are stored in a frozen way and eaten after being heated.

The invention discloses a formula and a preparation technology of a jelly. The jelly is prepared from raw materials of, by weight: 11.2-16.8% of white granulated sugar, 2.8-4.2% of marine fish oligopeptide powder, 0.16-0.24% of citric acid, 0.04-0.06% of malic acid, 0.024-0.036% of sodium citrate, 0.4-0.6% of concentrated mango juice, 0.4-0.6% of concentrated apple juice, 0.08-0.12% of L-calcium lactate, 0.016-0.024% of vitamin C, 0.08-0.12% of potassium chloride, 0.08-0.12% of carrageenan, 0.08-0.12% of gellan gum, 0.032-0.048% of konjac powder, 0.048-0.072% of xanthan gum, 0.12-0.18% of a flavor, and balance of water. The formula and the preparation technology are advantaged in that: (1) with the marine fish oligopeptide powder, the jelly is rich in nutrients; (2) as a foodstuff additive in the jelly, L-calcium lactate has a function of calcium supplementation, such that the jelly is especially suitable for adolescents.

The invention provides a walnut and konjak interplanting cultivation method; in a walnut growth period, a low shading level will cause land and lighting waste; konjak has the features of enjoying moisture, coolness, weak light and shading conditions, and is afraid of ponding and high temperature; the land capable of growing konjak gradually degreases every year, so the walnut and konjak interplanting cultivation method can be used to improve land utilization rate, thus reducing walnut fruit tree management and konjak plantation labor cost, and short term (1-8years) and long term (8-20years) economical benefits are considered; walnut tree leaves have anti biomass capable of providing sterilization efficacy, so soft rot pathogen harming the konjak growth in the soil can be eliminated, thus reducing konjak infection probability.

The invention relates to fruit and vegetable enzyme nutrient replacement powder. The fruit and vegetable enzyme nutrient replacement powder consists of the following components in percentages by weight: 20%-40% of konjac gum, 10%-30% of juice powder, 10%-30% of water-soluble dietary fibers, 30%-50% of isomaltooligosaccharide, 1%-20% of composite plant enzymes and 0.1%-0.5% of sucralose. The fruit and vegetable enzyme nutrient replacement powder provided by the invention selects natural juice powder, sufficiently reserves the delicate fragrance and the nutrition of fruits, and besides, the nutrient replacement powder disclosed by the invention can enable consumers to generate strong satiety feel, so that the absorption of foods is reduced, and the effect of weight reduction is achieved; in addition, the composite plant enzymes are specially added, so that extra fat regrated in human bodies can be rapidly and effectively decomposed and burnt, enabling the fat to be discharged outside the human bodies is facilitated, and consumers achieve the effect of weight reduction.

The invention relates to a health-care konjak rice glue ball and a preparation method thereof. The preparation method comprises the following steps: preparing rice glue ball powder; preparing stuffing; molding the stuffing; quick-freezing; rolling circles of the molded stuffing; packaging; and refrigerating. In the health-care konjak rice glue ball, the konjaku flour is utilized as a main raw material, the konjac glucomannan in the konjaku flour not only is an excellent water-soluble dietary fiber with low calorie, low fat and high cellulose, but also has an important regulating effect in nutritive equilibrium, functions of losing weight, relaxing bowel and regulating cholesterol metabolism, and obvious curative effects on diseases such as arteriosclerosis, gallstone, constipation, diabetes, obesity and the like, thus being a health-care food; lotus rhizome contains various nutritions, is rich in calcium, phosphonium, ferrum and multivitamins and has various functions of reducing fever and moistening the lung, strengthening the spleen and stimulating the appetite, reducing the blood pressure, arresting hemorrhage and the like, thus being a favorable tonic for the old, the young, women, children and weak patients; and sweet potatoes are rich in multivitamins, amino acid and dietary fiber which are essencial to a human body as well as various mineral substances such as calcium, ferrum and the like, are high in amylopectin content and can be easily digested and absorbed by the human body, thus being a health-care food.

The invention provides a production method of potato flour and vermicelli. The production method comprises the following steps: taking the following components in parts by weight: 65-70 parts of potato flour, 25-35 parts of cassava modified starch, 5-8 parts of konjac fine flour or soybean flour, 5-10 parts of gluten flour, 0.25-0.5 part of sodium alginate, 0.3-0.6 part of guar gum, 0.1-0.3 part of carrageenan, 0.2-0.3 part of xanthan gum, 0.1-0.5 part of ethyl maltol, 0.1-0.5 part of composite phosphate, 1.0-4.0 parts of yeast extract, 0.3-0.8 part of hydrolyzed vegetable protein and 19-25 parts of water or vegetable juice; and mixing the components step by step, heating to 58-65 DEG C, mechanically stirring the mixture for 23-25 minutes into full flour floc, laying aside for 25-35 minutes, repeatedly rolling for 10-15 times by a noodle press, producing the vermicelli by a multifunctional double-drum self-cooked vermicelli machine, and treating by a dryer and a screening machine to obtain the vermicelli. The potato flour is prepared by firstly blending the cassava modified starch, the konjaku refined flour or soybean flour and the gluten flour into the flour floc and then processing the floor floc into the vermicelli. The adopted food nutrition additives are dissolved firstly and then used. The vermicelli can be produced into a vermicelli ball and dried, vacuumized, sealed with a film and added with a seasoning bag to produce a convenience food.

A method for breeding seed konjac from konjac corms through segmenting with a lateral bud is disclosed. The specific method and the benefits thereof are as follows: the terminal bud of each konjac corm before overwintering storage is removed so as to start and promote the physiological activity of lateral buds in the overwintering period; after overwintering, the konjac corm is segmented so that the dominant lateral buds of the corm are more obvious; after transverse cutting of the corm, the corm is vertically cut so that the upper half part of the corm is divided into four pieces, thereby ensuring that each piece is provided with the dominant lateral bud and also ensuring that the weight of each piece is between 50 g and 80 g; therefore, the expansion coefficient of each segment is increased when enough nutrients for survival are present; before seeding, dormancy breaking and germination acceleration are performed so as to germinate the segments in advance; as a result, the growth period is prolonged; in addition, diseased seeds can be discovered before seeding to avoid losses; an appropriate cultivation method is capable of accelerating the konjac to sprout and come up out of the ground as soon as possible; a konjac dedicated callusing chemical and a seed konjac dedicated segmenting cutter are used, thereby avoiding wound infection; and a systematic breeding method through segmenting with the lateral bud is capable of increasing the survival rate and the expansion coefficient and improving the economic benefit.

The invention relates to a konjac dietary fiber effervescent tablet and a preparation method thereof, belonging to the technology field of konjac food processing. The effervescent tablet is prepared from konjac dietary fiber powder as main raw material and an effervescing agent. The obtained effervescent tablet can rapidly disperse in water in a short time, so as to overcome the shortcoming of high agglomeration liability of the current konjac dietary fiber, thereby remarkably improving the bioavailability, resulting in remarkably improved heath promoting effect and good therapeutic effect. The effervescent tablet is suitable for children, the elderly and patients who can not ingest a solid preparation. The inventive effervescent tablet has the advantages of simple preparation method, relatively low production cost, and convenience for carrying and administration. The product has the effects of reducing blood lipid, reducing blood glucose, lowering blood pressure, stimulating appetite, relaxing bowels, preventing cancer, and so on. The product also can be filled in gastrointestinal tract to eliminate hunger sensation, and has very low calorific value, so as to control body weight.

The invention relates to a processing method of pearl milk tea. The processing method comprises the steps of: pearl ball manufacture, tea water soaking, milk juice preparation, homogeneous operation, split charging: and the like. The processing method is characterized in that the pearl balls are made of cassava starch, konjac refined powder, sweet potato starch and glutinous rice flour through rolling rounding in the production process. The pearl balls manufactured by the method have the elastic outer sides and the tough inner sides, and the mouth feeling is unique. In addition, compared with the existing milk tea processing process, the processing method has the advantage that the consumption of creamer is greatly reduced on the premise of keeping the milk tea flavor unchanged. Compared with the boiler-shop operation mode in the prior art, the operation mode of the pearl milk tea is more suitable for large-scale production and processing.

The invention discloses a manufacturing method of Konjac tofu without particular smell, using compound coagulant consisting of carbonate, calcium hydroxide and phosphate. The application of the compound coagulant does not change the traditional fabricating method of the Konjac tofu, but the Konjac tofu heat-solidifying method needs to adopt high temperature (greater than 100 DEG C) to process; the Konjac tofu thus obtained has the same gel strength and structure without affecting the presence of edible alkali taste; and the Konjac tofu does not need to be washed repeatedly, thus improving the edible quality of Konjac tofu, simplifying the manufacturing procedure, and reducing water dosage.

The present invention provides a puffed high meal and fiber food, which is made of the raw material according to the weight shares comprises: seven major ingredients: 1.5 to 2.5 of tartary buckwheat, 1.0 to 2.0 of konjac flour, 0.2 to 0.5 of soy dietary fiber, 0.2 to 0.5 of oat bran, 0.2 to 0.5 of zein fiber, 0.2 to 0.5 of apple fiber and 0.1 to 0.5 of lecithin; seven accessories A: 2 to 3 of benne, 0.5 to 2 of oat, 0.3 to 1 of medlar, 0.1 to 1 of raisin, 0.1 to 1 of white sesame, .01 to 1 black sesame and 0.1 to 1 of almond; ten accessories B: 0.1 to 1 of white granulated sugar, .01 to 0.3 of maltitol, 0.1 to 0.3 of Isomaltitol , 0.3 to 1 of phycite, 0.1 to 0.3 of mannite, .05 to 1 of isomaltooligosaccharide, 0.1 to 1 of starch syrup, 0.5 to 1.0 of high fructose syrup, 0.1 to 1 of citric acid and 0.01 to 0.1 of flavor composition. The present invention has the functions of the weight losing, the blood sugar controlling, the blood-fat adjusting, the intestines moistening, the bowels relaxing and toxin expelling.

The invention discloses an ABC natural five-color million-treasure porridge adopting components of runner beans, red beans, soys, green beans, white hyacinth beans, black beans, rice, corn, big glutinous millet, pearl barley, sorghum rice, black fungus, champignon, algae, laver, kelp, carrot, shallots, white meat, shrimp meat, protein powder, white sesame, peanuts, walnuts, lotus nut starch, konjac powder, pine nuts, cashew nuts, sunflower seeds, tricholoma, water cress, small currants, zizyphus jujuba flesh, medlars, pepper, gourmet powder and inodized salt and the like, as materials which are processed through instantaneous flash and nano techniques respectively and scientifically combined. The prepared million-treasure porridge is the optimal breakfast of people and is an innovation for the human healthy breakfast as the porridge meets the nutrition absorption requirement to breakfast. The existing art of the invention has the following advantages: the porridge adopts components of runner beans, red beans, soys, green beans, white hyacinth beans, black beans, rice, corn, big glutinous millet, pearl barley, sorghum rice, black fungus, champignon, algae, laver, kelp, carrot, shallots, white meat, shrimp meat, protein powder, white sesame, peanust, walnuts, lotus nut starch, konjac powder, pine nuts, cashew nuts, sunflower seeds, tricholoma, water cress, small currants, zizyphus jujuba flesh, medlars, pepper, gourmet powder and inodized salt and the like as materials; the porridge has the advantages of (1) enhancing intelligence and nourishing brain: nuts, seeds, beans, mushrooms and algae and vegetables are all effective for intelligent enhancing and brain nourishing; (2) cancer curing and preventing: the balanced adoption to the full-nutrition of various foods which are scientifically combined can enhance the immune function of each organ so as to enhance the immunity of human body and prevent pathological changes of cancer cells.

The invention discloses an enteral nutritional preparation containing marine bioactivity polysaccharide. The preparation contains the following ingredients in percent by mass: 0.5-0.8% of marine bioactivity polysaccharide, 25-35% of shellfish zymolyte, 10-20% of fruit-vegetable powder, 0.05-0.1% of Na-Fe-EDTA, and also 35-45% of isolated soy protein, 1-5% of laminaria powder and 3-5% of konjac powder. The invention also discloses a preparation method and application of the enteral nutritional preparation containing marine bioactivity polysaccharide. The enteral nutritional preparation containing marine bioactivity polysaccharide has the advantages of high calorific value, high protein, high ferrum, low fat, multiplex vitamin and easiness for digestive absorption, thus fully meeting nutrient needs of people with high required ferrum and leukemia patients, simultaneously having synergism with chemotherapeutics, being capable of enhancing curative effect of the chemotherapeutics, improving gastrointestinal tract functions, increasing immunity, reducing adverse reactions such as anemia and accompanying infection and the like, and playing a role of good adjuvant therapy.