69 results about "Apple pectin" patented technology

A preparation method of POS is provided. The POS is prepared through treating a commercial apple pectin as a raw material, adopting a DHPM combined acid hydrolysis process, and carrying out dissolving, acid adding, DHPM processing, neutralizing, ultrafiltering and the like. The method which adopts the DHPM combined acid hydrolysis process to degrade the pectin makes the oligosaccharide having the activity beneficial for lives be obtained, so the method has the characteristics of rapid reaction speed, high yield, environmental protection and the like.

An intravaginal bio-erodible microbicidal barrier device. The device comprises (a) at least one micronized compound selected from the group consisting of cellulose acetate phthalate and hydroxypropylmethylcellulos- e phthalate, and (b) at least one water soluble or water dispersible cellulose compound selected from the group consisting of hydroxypropylmethylcellulose, methylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, hydroxyethylmethylcellulose, hydroxyethylethylcellulose and hydroxypropylethylcellulose; or a pectin, such as an apple pectin. The device is prepared by a combination of foaming, freezing and freeze-drying processes.

The invention is concerned with the manufacturing technisc for low methoxyl apple pectin, it is: cleans dregs, extracts pectin, removes pigment, enzyme catalysis hydrolysis of pectin methyl ester, deposition of alcohols, and the manufacture of production. The invention is simple technics, low cost, small energy consumption etc.

The invention discloses a fruit wine beverage, and especially relates to an ice cider processing technology and a product thereof. The ice cider is brewed by a hanging apple frosting technology, postharvest refrigeration, a crushing juicing technology under iced state, and an enzyme engineering technology for fermentation. The ice cider is prepared by apples, pectase, H2SO3 and yeasts. Being golden yellow, clear and transparent, the ice cider of the invention has the characteristics of abundant nutrition, mellow and heavy flavor, good appearance and internal quality, stable quality, and no generation of sediment after bottling.

The invention discloses a preparation method of strawberry juice. The method includes the following steps: firstly removing the stalks and pedicels of strawberries and performing cleaning; performingcolor protection; adding drinking water and performing breaking; after performing ultrasonic wave treatment, adding pectinase and cellulase and performing enzymolysis; performing squeezing, filtration, degassing and homogenization on the strawberry pulp after the enzymolysis so as to obtain strawberry juice; adding granulated sugar, citric acid, apple pectin, vitamin C and lactein into the strawberry juice; performing homogenization on the mixed strawberry juice, performing sterilization with ultra-high pressure homogenization and then performing aseptic filling so as to obtain finished strawberry juice products. The strawberry juice prepared through the process and formula provided by the invention has high strawberry juice yield, has little nutrient loss, has an outstnding fruit aroma ofthe strawberries, has a bright red color and a mellow and thick taste of proper sourness and sweetness, does not have the phenomenon of suspension or delamination, contains no preservative and has along storage period.

The invention discloses a Kombucha hawthorn vinegar beverage, which is prepared from the following components by weight: 3-10 parts of Kombucha hawthorn vinegar, 3-5 parts of a concentrated hawthorn juice, 2-6 parts of Fructo oligosaccharide, 1-3 parts of a fructus momordicae concentration liquid, 0.1-3 parts of honey, 0.5-1.0 part of apple pectin, 0.01-0.1 part of Bifidobacterium, and 75-91 partsof purified water. The invention further provides a preparation method of the Kombucha hawthorn vinegar beverage. According to the present invention, the concentrated hawthorn juice is used as the main raw material, and is fermented with Kombucha, and other auxiliary materials are supplemented to prepare the Kombucha hawthorn vinegar beverage with effects of enterokinesia promoting, intestinal tract flora improving, appetite improving, digestion helping, assisted detoxification, health preserving and body strengthening, and further has high nutritional and high medicinal value.

The invention relates to a carp fish jelly and a manufacturing method of the carp fish jelly, and belongs to the technical field of food and manufacturing methods of the food. The nutrient and delicious carp fish jelly is prepared from the following raw materials in parts by weight: 200-500 parts of carps, 50-80 parts of coarse cereals soya-bean milk, 50-70 parts of diced fruit and vegetable, 25-40 parts of seafood meat, 35-50 parts of pickling materials, 15-30 parts of seasoning, 10-20 parts of health-care medicinal materials, 20-40 parts of edible oil, 300-600 parts of water and 60-80 parts of apple pectin. The fruits and vegetables, the seafood, the coarse cereals soya-bean milk and the health-care medicinal materials are added into the carp fish jelly when the carp fish jelly is manufactured and processed, so that nutrient balance is achieved when eating; people can make at home, so that the nutrition is rich, addictives are not contained, the eating of carp fish jelly feel relieved, and the pleasure of doing the food also can be experienced personally.

The invention discloses a production method of apple pectin, which comprises the steps as follows, apple skin is crushed, pretreated and hydrolyzed; apple pectin is extracted, filtered and decolored; the filtrate is condensed and settled with ethanol; the solution is filtered and dried, thus getting the finished product. The filtrate is condensed through continuous circulation of feeding and discharging materials by adopting the membrane concentration technique, thus condensing the pectin solution. The production method of apple pectin has the advantages of low dissipation of energy, and low impurity content in the concentrate.

Disclosed is a flavonoid bioabsorption-promoting composition or food/beverage which can improve the bioabsorption of quercetin or other flavonoids having antioxidant effect and therefore are expected to be effective for the prevention of various diseases. It is found that ingestion of apple pectin can improve the bioabsorption of quercetin and other flavonoids by about 2 times and shows higher physiological activity compared to the case where apple pectin is not ingested. Based on this finding, a flavonoid bioabsorption-promoting composition or food/beverage can be provided, which contains apple pectin as an active ingredient and therefore can improve the bioabsorbability of a flavonoid and show a flavonoid bioabsorption-promoting activity. By using apple pectin or a food additive containing apple pectin, it becomes possible to provide a food or beverage which contains quercetin or other flavonoids, which are popularly ingested and which are classified in to a category of a processed food including a soft drink, supplement, seasoning, confectionery, and a prepared meal.

The present invention relates to a functional food using apple pectin as main component to moisten the intestines and expel toxin and preparation method thereof, prepared by the combination of the main component of apple pectin and other functional factors, The invention is characterized by being composed of the following components: apple pectin of 25-50%, glutamine of 26-67%, xylo-oligosaccharide of 7-14% and hydroxypropyl methylcellulose of 1-10% by weight; and is prepared by combination, granulating, drying, sizing, and packaging and the like as a granule functional food with good effect to moisten the intestines and expel toxin, The functional food provided by the invention has the advantages of simple preparation method and convenient for eating.

The invention provides an apple pectin dietary fiber beverage and a preparation method thereof. The beverage is particularly prepared from, by weight, 1-3 parts of apple pectin, 5-10 parts of blueberry juice, 2-6 parts of fructo-oligosaccharide, 0.1-0.3 part of honey, 0.02-0.05 part of citrus extract, 0.01-0.02 part of globe artichoke extract, 80-92 parts of water. Since the apple pectin and the blueberry juice serve as main materials of the apple pectin dietary fiber beverage, the problem of taste singleness of the apple pectin is solved, and the apple pectin and the blueberry juice are complementary in taste and jointly reduce blood fat. In addition, by addition of the fructo-oligosaccharide, intestinal peristalsis conditions can be improved, and lipid excretion is promoted. By the citrus extract and the globe artichoke extract, endogenous lipid synthesis is inhibited, blood fat reduction can be promoted in multiple approaches, and body detoxifying performance is improved.

The invention discloses a modified apple pectin which has a purity of higher than 90%, a methyl esterification degree of lower than 6%, an acetylation degree of less than 2%, a molecular linearity ofgreater than 12, and an average molecular weight of 8.0-15 kDa, and a degradation rate of higher than 90% after 12 h in the intestinal tract. The invention further discloses a preparation method of the pectin, which comprises the following steps: uniformly mixing water and apple powder; sequentially carrying out enzymolysis by using alpha-amylase and the like to obtain an apple powder enzymatic hydrolysate, carrying out concentration and suction filtration, and performing hot leaching on the filter residue with acid water to obtain a crude pectin extract; firstly adding pectin methylesterase and pectin acetylesterase to the crude pectin extract for enzymolysis, and then adding rhamnogalacturonase and the like thereto for enzymolysis to obtain a pectinase enzymatic hydrolysate; subjecting the pectinase enzymatic hydrolysate to high-pressure dynamic micro-jet treatment before concentration, adding ethanol to precipitate, re-dissolving the precipitate for ultrafiltration and dialyzing, and carrying out concentration and drying to obtain the modified apple pectin. According to the invention, the modified apple pectin has an increased intestinal fermentation speed and a higher degradation rate than commodity apple pectin.

The invention discloses a lutein chewable tablet. The lutein chewable tablet comprises the following raw materials in parts by weight: 1 to 3 parts of cassia seed extract, 1 to 3 parts of lutein powder, 70 to 90 parts of maltitol, 2 to 4 parts of vitamin C, 5 to 10 parts of malt dextrin, 3 to 7 parts of apple pectin and 0.5 to 1.5 parts of magnesium stearate. The lutein chewable tablet disclosed by the invention is purely natural, nutritious and healthcare, can obviously enhance eyesight and can eliminate eye fatigue.

The invention discloses a preparation method of low-sugar strawberry jam. The preparation method comprises the following steps: firstly, removing carpopodium and pedicel of strawberries and cleaning;protecting color and then crushing; blending the crushed strawberries with white granulated sugar, citric acid, apple pectin, vitamin C and lactein and homogenizing; decocting the homogenized strawberries at constant temperature for a certain time, and degassing to obtain raw materials of the strawberry jam for preparing the low-sugar strawberry jam. According to the preparation method of the low-sugar strawberry jam, provided by the invention, the apple pectin is added in the process of blending the strawberry jam, so that the stability of anthocyanin in the strawberry jam in the decoction and sterilization process can be improved; the citric acid is used for adjusting a pH value of strawberry juice; and the lactein is added for improving the super-high-pressure sterilization efficiency.The strawberry jam prepared by the method and a formula, disclosed by the invention, has the advantages of less loss of nutrients, outstanding strawberry fruit flavor, bright red color, mellow mouth feel, appropriate sourness and sweetness, no addition of preservatives and long storage time.

The invention belongs to the technical field of food packaging materials, and provides high-bonding-strength barrier packaging plastic film for food and a preparing method thereof. The preparing method comprises the steps of firstly, preparing crosslinking modified starch, then mixing the modified starch with cationization sodium carboxymethylcellulose, sodium alginate, emulgator and water to be prepared into film-forming liquid, flow-casting the film-forming liquid into film, then coating the surface of the cast film with polyamide which contains apple pectin and can be dispersed by water, and preparing the high-bonding-strength barrier packaging plastic film for food through quick hot-press drying compounding. Compared with a traditional method, the bonding strength of compound layers ofthe plastic film is high, the mechanical performance is good, the barrier effect of water and gas is good, and the service life is long; meanwhile, the preparing technology is simple, the cost is low, the product safety is high, and the plastic film can be widely applied to food packaging.

The invention discloses a preparation method of an apple pectin heteropolysaccharide for improving diversity of intestinal florae. The preparation method comprises the following steps: I, dissolving apple powder into water, performing enzymolysis, performing vacuum concentration, and performing purification so as to obtain a pectin extract; II, adding pectin methylesterase and pectin acetylase into the pectin extract, performing primary oriented digestion, adding polygalacturonase and pectate lyase, performing secondary oriented digestion, further adding polyrhamnogalacturonases, xylogalact uronase, galactan esterases and arabanase, and performing third oriented digestion so as to obtain a modified pectin extract; and III, performing purification treatment on the modified pectin extract, so as to obtain the apple pectin heteropolysaccharide. Through three times of oriented digestion, the apple pectin heteropolysaccharide which is high in neutral polysaccharide ratio, low in methyl esterification degree and low in acetylation degree can be obtained, the apple pectin heteropolysaccharide is capable effectively improving diversity of intestinal florae, and the microorganism fermentation degradation rate in intestines within 24 hours is greater than 80%.

The invention discloses an adsorption type polyethylene plastic composite material which is prepared from, by weight parts, 40-49 parts of linear low density polyethylene, 10-15 parts of crosslinked modified starch, 3-8 parts of polyethylene glycol, 3-6 parts of nano calcium carbonate, 3-7 parts of acetylene carbon black, 2-5 parts of ceramic fiber, 1-3 parts of activated carbon, 2-4 parts of silver alginate nanofiber, 4-6 parts of apple pectin, 5-8 parts of nano-bentonite, 2-3 parts of modified phosphogypsum whisker, 2-5 parts of nano-titanium dioxide, 2-3 parts of toughening agent, 1-3 partsof surfactant and 2-5 parts of chitosan. The adsorption type polyethylene plastic composite material is low in cost and further has excellent antibacterial property and electrical conductivity, hightensile strength and good mechanical strength and adsorption performance.

The present invention provides a feed additive capable of reducing odor emission for pigs. The additive comprises the following raw materials in parts by weight: 6-10 parts of refined lobster shell powder, 8-12 parts of aspen flowers, 7-11 parts of grape residues, 9-13 parts of honeysuckles, 5-9 parts of folium artemisiae argyi, 8-14 parts of apple pectin oligosaccharides, 4-8 parts of bromelain,and the balance of a carrier, wherein the carrier consists of wheat flour and zeolite powder. The additive can effectively prevent generation of odor substances in digesting and decomposing processesof nutrients in pig intestines, at the same time effectively regulates intestinal flora balance and intestinal development of the pigs, promotes full digestion and absorption of the nutrients, reducesemission of undigested nutrients and reduces odor generation in pens.

The invention discloses a preparation method of baits for fishes and belongs to the field of feed. Through acid-base modification of apple pectin, apple pectin can generate shorter carbohydrate chainswith fewer branches in order to reduce the molecular mass and esterification degree of apple pectin, improve the water solubility and increase the content of galacturonic acid, so that the biologicalactivity and functions of apple pectin are better shown; bonding among nutrient substances of the baits can be enhanced, the decomposition rate is reduced by sprinkling the baits into water, the situation that feed for luring fishes are dispersed after dissolution in water and not eaten by fishes is avoided, the effective utilization rate of the baits is increased, and fishes are better harvested. By means of the preparation method, the problems that current baits for fishes are poor in palatability and have no special fragrance and therefore the effect of luring fishes is poor are solved.

The invention discloses a Flos Abelmoschus manihot tea. The tea comprises, by weight, 80 to 120 parts of Flos Abelmoschus manihot, 15 to 25 parts of an anti-oxidation modified auxiliary agent, 15 to 25 parts of apple pectin, 4 to 8 parts of tea polyphenols, 1 to 3 parts of calcium sulfate and 4 to 6 parts of microcrystalline cellulose. The invention also provides a preparation method of the Flos Abelmoschus manihot tea. The Flos Abelmoschus manihot tea prepared by the method has good health-care effects, has the efficacy of inducing diuresis, treating stranguria, promoting blood circulation, stopping bleeding, reducing swelling and expelling toxins, and has long shelf life and an excellent anti-oxidation effect.