39 results about "Citrus Pectin" patented technology

The invention belongs to the field of functional food, health care products and medicines, and particularly relates to okra polysaccharide with a function of improving metabolic syndrome as well as a preparation method and application of the okra polysaccharide. The preparation method of the okra polysaccharide comprises the steps of pretreatment, alcohol soaking of raw materials, extraction of filtrate, alcohol precipitation, dialysis, concentration and freeze drying. The okra polysaccharide provided by the invention can improve metabolic syndrome indexes including obesity, hyperlipidemia, hyperglycemia, hypertension, liver inflammation, flora disorder and the like, the comprehensive improvement effect is better than that of commercial apple pectin, citrus pectin and inulin, and the okra polysaccharide can be used as prebiotics to enrich intestinal beneficial bacteria deficiency caused by metabolic syndrome. The sources of natural medicines and health-care products for preventing and treating the metabolic syndrome are widened.

The invention discloses a nanometer emulsion based on a citrus extract and a preparation method of the nanometer emulsion. The nano-emulsion takes citrus pectin as a main chain, gallic acid, ascorbic acid-phosphate and oleic acid are sequentially grafted, the oleic acid is lipophilic, the rest is hydrophilic, and the amphiphilic pectin can form the whitening nano-emulsion which can be stably stored for a long time. The natural citrus extract is used for replacing traditional synthetic components, has the anti-oxidation, whitening and anti-inflammatory effects, can reduce the skin sensitivity risk, and conforms to the green beauty makeup trend; meanwhile, the oil phase is anchored by a hydrophobic block, steric hindrance is formed by a hydrophilic block, the stability of the emulsion is remarkably improved, and the shelf life is prolonged to 24 months; phenolic acid and ascorbic acid contained in the traditional Chinese medicine composition can effectively scavenge free radicals, inhibit tyrosinase activity, reduce melanogenesis and reduce release of a proinflammatory factor IL-6; the composition is low in cost, environment-friendly, suitable for the fields of cosmetics and medicines and wide in market prospect.

The invention discloses a method for rapidly extracting a pectin crude extract from citrus pericarp, and belongs to the technical field of citrus pectin extraction. The preparation method comprises the following specific steps: S1, freeze-drying and crushing citrus peel to obtain a solid material; s2, the solid material obtained in the step S1 is soaked in distilled water, after soaking is finished, liquid separation is conducted, an upper-layer water phase is collected, and a liquid material is obtained after centrifugation; s3, edible alcohol is added into the liquid material obtained in the step S2 for precipitation, and after precipitation is finished, a pectin crude extract is obtained through centrifugal separation. According to the method disclosed by the invention, the pectin is rapidly extracted by virtue of a simple process of freeze-drying, water extraction and alcohol precipitation aiming at agricultural waste, namely citrus peel, so that the problems of environmental pollution and resource waste in traditional waste treatment are solved by virtue of a simple scheme; by means of freeze-drying keep-alive and green solvent combination, operation is simplified, cost is low, efficient preparation, environmental protection and safety are both considered, operation is easy and convenient, popularization is easy, and industrial production requirements are met.

The invention belongs to the technical field of food functional ingredients, and particularly discloses a preparation method and application of low-ester pectin with a saltiness increasing effect. According to the method, high-esterification-degree citrus pectin is taken as a raw material, a degreasing reaction is optimized by regulating and controlling the concentration of alkali liquor, the reaction temperature, the reaction time and the reaction termination pH value, and dialysis, rotary evaporation and freeze drying processes are combined to prepare the low-ester pectin with a remarkable saltiness increasing effect. The prepared low-ester pectin with the esterification degree lower than 30% adsorbs Na < + > by utilizing enhanced electronegativity to generate a counter ion coagulation effect, and the retention time of Na < + > on the tongue surface is remarkably prolonged, so that the salty taste perception is effectively enhanced, and the purposes of increasing the salty taste and reducing the salt content are achieved. The low-ester pectin can be used as a salty taste enhancer to be added into food to achieve the effects of increasing salty taste and reducing salt, no peculiar smell is introduced, and the low-ester pectin has a potential health effect.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

The invention relates to the technical field of food processing, and particularly discloses a preparation method of medium-chain fatty acid oil powder capable of promoting weight loss, which comprises the following steps: S1, preparing a nano-emulsion: mixing medium-chain triglyceride (MCT) oil, sodium caseinate and citrus pectin with esterification degree of 20-35% according to a mass ratio of (6-8): (1.2-1.8): (0.6-0.8), adjusting the solid content to 25 + / -3% (w / w), and uniformly stirring to obtain the nano-emulsion; shearing and emulsifying for 8 minutes at a high speed of 12000 rpm at 55 + / -2 DEG C to obtain a crude emulsion; s2, high-pressure homogenization: homogenizing the crude emulsion in the step S1 under the pressure of 80MPa for three times for circulation to obtain a nano-emulsion with the particle size of 150 + / -30nm; s3, preparing a flavor masking system: mixing beta-cyclodextrin and menthol according to a mass ratio of 12: 1, and stirring at 45 DEG C for 2.5 h to enable the entrapment rate of menthol to be greater than or equal to 93% so as to obtain an entrapment product; by adopting a preparation method combining a nano emulsion technology and freeze drying, the particle size of the medium-chain fatty acid oil powder is remarkably reduced, so that the dispersity and the dissolution rate of the medium-chain fatty acid oil powder in water are greatly improved.

The application provides a preparation method of a zanthoxylum bungeanum essential oil active coating liquid and application thereof, and relates to the field of fruit and vegetable preservation technology. The preparation method of the zanthoxylum bungeanum essential oil active coating liquid is as follows: 3.5% zein nanoparticles are prepared; 3.5% citrus pectin solution is prepared; the 3.5% zein nanoparticles are dropped into the citrus pectin solution to obtain zein-citrus pectin Pickering emulsion; zanthoxylum bungeanum essential oil and 3.5% zein-citrus pectin Pickering emulsion are mixed to obtain zanthoxylum bungeanum essential oil Pickering emulsion; carboxymethyl cellulose sodium is dissolved in deionized water; glycerol is added; the zanthoxylum bungeanum essential oil Pickering emulsion is added under room temperature, and standing and defoaming are conducted, so that the zanthoxylum bungeanum essential oil active coating liquid is obtained. The application is favorable for inhibiting the spoilage bacteria of fresh red peppers, delaying the aging time of the peppers, and prolonging the preservation period of the peppers.

The application discloses a plant Lactobacillus rhamnosus microcapsule and a preparation method and application thereof, and the plant Lactobacillus rhamnosus is embedded by adopting a low-temperature spray drying process with lily starch, citrus pectin and whey protein as wall materials, and mainly includes the following steps: preparation of a bacterial suspension, preparation of a wall material solution, preparation of a microcapsule solution and low-temperature spray drying for preparing the microcapsule. The preparation technology of the stable encapsulated plant Lactobacillus rhamnosus microcapsule provided by the application has the advantages that the viable bacterial count in the microcapsule is high after spray drying, the microcapsule has strong gastrointestinal fluid resistance, is stable in storage, and can effectively solve the problem that the bacterial activity of the plant Lactobacillus rhamnosus and products thereof is reduced or even inactivated in the production and processing, storage and transportation and in-vivo digestion process; the prepared microcapsule can be used as a probiotic bacterial agent and applied to foods such as cheese, yogurt, ice cream, milk, chocolate, lactic acid bacterial beverages and baked products, and helps to promote the healthy development of the probiotic industry, and has obvious economic and social benefits.

The application discloses a kind of nanodroplet based on citrus extract and preparation method thereof.The nanodroplet is grafted with gallic acid, ascorbic acid-phosphate and oleic acid in turn with citrus pectin as main chain, and oleic acid is lipophilic, and the rest is hydrophilic, and amphiphilic pectin can form long-term stable storage whitening nanodroplet.The application replaces traditional synthetic ingredients with natural citrus extract, has antioxidant, whitening and anti-inflammatory effects, can reduce the risk of skin sensitivity, and meets the trend of green beauty;At the same time, the hydrophobic block anchors the oil phase, and the hydrophilic segment forms steric hindrance, which significantly improves the stability of the emulsion and prolongs the shelf life to 24 months;The phenolic acid and ascorbic acid contained therein can effectively scavenge free radicals, inhibit tyrosinase activity, reduce melanin production and reduce the release of pro-inflammatory factor IL-6;It is low in cost and environmentally friendly, suitable for cosmetics and pharmaceutical field, and has broad market prospect.

The present application relates to a method for preparing citrus dietary fiber and high-quality pectin, which is characterized in that it comprises the following steps: cutting citrus peel into slices of uniform size; soaking the peel in deionized water at 100°C for 3-5 minutes; soaking the peel in an ethanol solution for 0.2-0.3 minutes; placing the peel in a blast drying device for drying; crushing the dried peel by a grinder to obtain peel powder; preparing an extraction buffer solution, wherein the pH value of the extraction buffer solution is 4.0-6.0; heating the extraction buffer solution to 45-55°C, adding peel powder and cellulase, ultrasonically treating for 60-80 minutes, and then centrifuging to obtain a supernatant; placing the lower layer liquid in a microwave generator for microwave treatment for 3-5 minutes, and then centrifuging to obtain a supernatant; mixing the above two supernatants, adding 95% ethanol solution to the supernatant, stirring until flocs are precipitated, standing and then filtering, washing the filter residue and placing it in a blast drying device to dry to constant weight to obtain a pectin product.

The utility model relates to the technical field of pectin, in particular to citrus pectin extraction equipment which comprises a water storage tank, a supporting box is arranged in the water storage tank, a rinsing assembly used for cleaning and squeezing fruit peel particles is arranged in the supporting box, the rinsing assembly comprises a rinsing cylinder arranged in the supporting box, an arc frame is connected in the rinsing cylinder in a sliding mode, nylon cloth is arranged in the arc frame, and the nylon cloth is arranged in the supporting box. And a pressing plate is movably embedded in one side of the rinsing cylinder. By arranging the rinsing assembly, peel particles contained in the rinsing barrel are overturned and rinsed for multiple times in the water storage tank, meanwhile, the whole supporting box is in a gradually-rising state through cooperation between the moving push plate and the blocking seat under the action of the motor, and the rinsing barrel in the supporting box is separated from the water surface in the water storage tank; and the pressing plate on one side extrudes the peel particles in the rinsing barrel while the rinsing barrel is separated from the water surface, so that water in the peel particles is squeezed, and the purpose of decolorizing, rinsing and deodorizing the peel particles is achieved through multiple rinsing and squeezing operations.

The invention discloses a cutting seedling rooting agent and a preparation method thereof, and relates to the technical field of garden horticulture, and the cutting seedling rooting agent comprises the following raw materials by weight: 5-15% of a citrus pectin oligosaccharide-spermidine compound, 0.0001-0.0005% of a brassinolide nanoemulsion, 2-5% of proline, 3-8% of sugar alcohol calcium, 5-10% of modified attapulgite, 0.25-0.55% of a surfactant, and the balance of deionized water. After use, the rooting effect is good and the stability is high.

The invention discloses alkaline pectate lyase PL1B as well as a coding gene and application thereof. The amino acid sequence of the alkaline pectate lyase PL1B is shown as SEQ ID NO.1, and the nucleotide sequence for coding the gene of the alkaline pectate lyase PL1B is shown as SEQ ID NO.2. The heterologous expression of the pectate lyase PL1B is successfully realized through a genetic engineering means, and the alkaline pectate lyase PL1B is obtained after the heterologous expression of the pectate lyase PL1B is purified through Ni-NTA agarose purification resin. Experimental results show that the optimal temperature of the alkaline pectate lyase PL1B is 35 DEG C under the condition of no exogenous Ca < 2 + >, the optimal pH is 8.5, and the alkaline pectate lyase PL1B has degradation activity on PGA pectin, citrus pectin and polygalacturonic acid (PGA). Therefore, the pectate lyase PL1B can be widely applied to the fields of agriculture, industry, food, food additives, medicines, production of pectin oligosaccharides with prebiotic effects and the like, and has a good application prospect.

The invention discloses a preparation method of soybean 11S protein-high-ester citrus pectin liposome hydrogel, and belongs to the field of liposome development. In order to further improve the structural stability of the liposome and improve the conveying efficiency and bioavailability of bioactive substances, the invention provides a preparation method of soybean 11S protein-high-ester citrus pectin liposome hydrogel. The method comprises the following steps: (1) preparation of lipidosome; (2) preparation of high-ester citrus pectin lipidosome and the optimal addition amount of high-ester citrus pectin; and (3) preparation of soybean 11S protein-high-ester citrus pectin lipidosome hydrogel. The product obtained by the invention is stable and non-toxic, can be used for delivering active substances and prolonging the action time of the active substances in a receptor, and is used for development and utilization of proteoglycan composite liposome hydrogel.

The invention discloses a citrus pectin dietary fiber sour milk beverage and a preparation method thereof, belongs to the technical field of sour milk beverage, and is composed of the following components in parts by mass: citrus pectin / whey protein isolate composite gel 0.1-2%, gellan gum 0.05-0.25%, white granulated sugar 0.5-3%, sucrose 0.5-3%, acidity regulator 0.01-0.1%, roxburghii freeze-dried powder 0.05-0.2%, strychnine oil vine seed extract 0.3-0.6%, edible flavor 0-0.05%, and the remainder is milk. The present invention is compounded into a composite gel by citrus pectin extract, whey protein isolate, and Acanthopanax senticosus extract, and the interaction between each component is used to play an emulsifier effect, reduce surface charge and electrostatic interaction, inhibit protein aggregation, Acanthopanax senticosus extract can maintain structure, and the milk beverage system is stable and uniform, and the mouthfeel is delicate and smooth. The extract of Psoralea corylifolia seeds is added during fermentation to supplement the nitrogen source for lactic acid bacteria and promote the increase of live bacteria. It can resist foreign bacteria and oxidation, optimize the fermentation environment and protect probiotics during the shelf life, thereby improving the quality and efficacy of yogurt beverages.

The invention discloses a preparation method of an intestinal targeting type high-absorption ganoderma lucidum composite fermented beverage, and belongs to the technical field of functional food processing. The method comprises the following steps: separating supernate and mycelium from ganoderma lucidum fermentation liquor; ganoderma lucidum polysaccharides are extracted from mycelia and are subjected to enzymatic compounding with prebiotic oligosaccharides under the catalysis of transglycosidase to form a polysaccharide-prebiotic compound, and triterpenoids are loaded on the polysaccharide-prebiotic compound; taking the supernate and tea polyphenol to form a composite core, coating chitosan and citrus pectin through electrostatic layer-by-layer self-assembly, and constructing pH responsive nanoparticles; and finally, mixing the composite system, the nanoparticles and auxiliary materials, and sterilizing and filling to obtain the product. Through the synergistic effect of enzymatic compounding and nano assembly, targeted release and efficient absorption of active ingredients in intestinal tracts are achieved, bioavailability and product stability are remarkably improved, and the preparation method is suitable for preparing functional food for regulating intestinal flora and enhancing immunity.

The invention discloses a preparation method of microgel nanoparticles with colon targeted retention and flora regulation-anti-inflammatory synergistic effect, and belongs to the technical field of functional food targeted delivery, and the preparation method comprises the following steps: (1) dissolving lactoferrin and curcumin in deionized water and absolute ethyl alcohol respectively, and stirring uniformly; obtaining a lactoferrin solution and a curcumin solution for later use; (2) mixing the lactoferrin solution and the curcumin solution, magnetically stirring, heating to obtain a mixed solution of a lactoferrin / curcumin compound, and centrifuging to remove redundant curcumin; (3) respectively dissolving the citrus pectin and CaCl2 in deionized water to prepare a citrus pectin solution and a CaCl2 solution; and (4) mixing the citrus pectin solution with the mixed solution obtained in the step (2), dropwise adding the CaCl2 solution obtained in the step (3), magnetically stirring, and centrifuging to obtain the microgel nanoparticles. The problems that curcumin is unstable and low in oral bioavailability are solved, and the effects of regulating intestinal flora and relieving inflammation are achieved.

The invention discloses hippophae rhamnoides fruit jelly and a preparation method thereof, and relates to the technical field of food. The hippophae rhamnoides fruit jelly is prepared from the following components in parts by weight: 1.5 to 3 parts of trehalose-embedded hippophae rhamnoides fruit powder, 8 to 15 parts of compound colloid, 65 to 87 parts of water and 0 to 16 parts of other auxiliary materials, the compound colloid is prepared from konjaku flour, carrageenan and citrus pectin according to the mass ratio of (4 to 6): (4 to 6): (0.3 to 0.5). According to the sea-buckthorn jelly, the content of vitamin C can be obviously increased, the average size of ice crystals and the oil precipitation rate are reduced, and the flavone release half-life period is effectively prolonged.

This invention proposes a complete nutritional formula food for special medical purposes, specifically for obesity and fat reduction surgery, and its preparation method. It relates to the field of special medical foods and includes the following ingredients: 30-45% protein complex, 20-30% mixed lipids, 25-35% carbohydrates, 2-5% vitamins, 2-5% minerals, 2-4% functionalized pea protein, and 0.2-0.6% low-ester citrus pectin. This formula food achieves a precise ratio of high protein, low sugar, moderate lipids, dietary fiber, and key micronutrients while ensuring energy balance. It not only meets the needs of rapid perioperative recovery but also supports long-term postoperative weight management and nutritional maintenance.

The invention discloses a citrus pectin-phenolic acid compound with an antioxidant function as well as a preparation method and application thereof, and belongs to the technical field of food biology. According to the method, citrus pectin and two phenolic acids (gallic acid / caffeic acid) with different structures are used as raw materials, and the citrus pectin and the phenolic acids are promoted to form a citrus pectin-gallic acid / citrus pectin-caffeic acid compound under a weak alkaline condition. The alkaline condition used in the invention is a weak alkaline condition with the pH value of 8-10, the alkaline adjustment is simple and convenient, the implementation is easy, the preparation cost is lower, and the oxidation resistance of the citrus pectin is greatly improved.

The invention provides a fruit and vegetable fresh-keeping composite coating liquid and a preparation method thereof, and relates to the technical field of fruit and vegetable fresh-keeping. The preparation method of the fruit and vegetable fresh-keeping composite coating liquid comprises the following steps: preparing a composite emulsifier according to a mass ratio of mono-and diglycerol fatty acid ester to sucrose fatty acid ester of 2: 3, dissolving 1% by mass of the composite emulsifier in deionized water at 75 DEG C to prepare a water phase, cooling the water phase to 25 DEG C, adding 0.5% and 1% of Chinese prickly ash essential oil, carrying out magnetic stirring (2500r / min, 10min), and carrying out high-speed dispersion homogenization for 3min to obtain the fruit and vegetable fresh-keeping composite coating liquid. The preparation method comprises the following steps: preparing 0.5% and 1% oil-in-water type zanthoxylum bungeanum essential oil nano emulsion (NE) through high-pressure homogenization under the condition of 50 MPa, weighing 2% and 4% citrus pectin (CP) powder, adding deionized water, and dissolving at 70 DEG C to prepare 2% and 4% citrus pectin solutions; the preparation method comprises the following steps: mixing 1% of NE and 4% of CP in a ratio of 1: 1, adding 0.75% of glycerol as a plasticizer, magnetically stirring (2500r / min, 10min), dispersing and homogenizing at a high speed for 3min, and homogenizing at high pressure under the condition of 50MPa to obtain the fruit and vegetable fresh-keeping composite coating liquid (NE-CP). The invention is beneficial to delaying the weight loss during the storage period of fruits and vegetables, slowing down the decline speed of the appearance quality of fruits and vegetables, and delaying the senescence process.

The invention provides a full-nutrition formula food for obesity and fat-reducing surgery for special medical purposes and a preparation method thereof, and relates to the field of special medical foods, the full-nutrition formula food comprises the following raw materials: 30-45% of a protein compound, 20-30% of mixed lipid, 25-35% of carbohydrate, 2-5% of vitamins, 2-5% of minerals, 2-4% of functionalized pea protein, and 0.2-0.6% of low-ester citrus pectin; according to the formula food, high protein, low sugar, moderate lipid, dietary fibers and key micronutrients are accurately proportioned on the premise that energy balance is guaranteed, rapid rehabilitation in the perioperative period is met, and long-term weight management and nutrition maintenance after an operation are supported.

The invention provides a preparation method and application of active coating liquid loaded with pepper essential oil, and relates to the technical field of fruit and vegetable preservation. A preparation method of the active coating liquid loaded with the Chinese prickly ash essential oil comprises the following steps: preparing 3.5% zein nanoparticles; preparing a 3.5% citrus pectin solution; dropwise adding 3.5% of zein nanoparticles into the citrus pectin solution to obtain a zein-citrus pectin Pickering emulsion; mixing pepper essential oil with 3.5% zein-citrus pectin Pickering emulsion to obtain pepper essential oil-loaded Pickering emulsion; sodium carboxymethyl cellulose is taken and dissolved in deionized water; adding glycerol; adding the pepper essential oil loaded Pickering emulsion at room temperature, standing and defoaming to obtain the pepper essential oil loaded active coating liquid. The method is beneficial to inhibiting putrefying flora of the fresh red peppers, delaying the aging time of the peppers and prolonging the fresh-keeping period of the peppers.

The present application relates to a method for preparing scallop analogs by using dry fractionated pea protein, and belongs to the technical field of food processing. The present application mixes dry fractionated pea protein with water, hydrates overnight, then dilutes and adjusts pH to obtain a pea protein solution; the obtained pea protein solution is subjected to heat treatment, and citrus pectin is added and stirred to dissolve; TGase is added to the obtained solution and mixed for incubation, and after ice bath, the scallop analogs are obtained. The present application constructs the scallop analogs with honeycomb network structure and fibrous structure from a plant protein-polysaccharide mixture by using phase separation, mixing and enzymatic gelation method, and the appearance and texture of the scallop analogs are similar to those of cooked scallops. The technical scheme of the present application provides a feasible method for preparing plant-based scallop analogs by using soft physical method, and provides a new idea for the creation of plant-based seafood.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of a proteolytic aggregate-citrus pectin-based high internal phase emulsion suitable for 3D printing. A compound of citrus pectin and soybean protein enzymatic aggregate is used as a stabilizer and an emulsifier, edible oil is used as an oil phase, the protease enzymatic aggregate-citrus pectin based high internal phase emulsion is obtained through homogenization treatment, and the high internal phase emulsion has high extrudability, self-supporting performance and stability, can be used for different 3D printing models, and has good application prospects. And the preparation operation cost is low, the preparation method is simple and easy, industrial application is easy, and a new strategy is provided for sustainable high-value application of low-value protein enzymolysis byproducts in novel functional peptidyl emulsion food / food ingredients.

The invention discloses degradable multi-layer composite heat-sealing ecological paper and a preparation method thereof, and belongs to the technical field of papermaking, the ecological paper comprises core layer base paper, a barrier layer and a heat-sealing layer, the core layer base paper comprises agricultural and forestry waste fibers and a papermaking additive, the barrier layer adopts a cross-linked pectin-chitosan compound, and the heat-sealing layer adopts a cross-linked pectin-chitosan compound. The heat sealing layer comprises sodium alginate, konjac glucomannan, cross-linked microcapsules and a dispersing agent; the preparation method of the ecological paper comprises the following steps: S1, processing forestry and agricultural residues into papermaking raw pulp for papermaking to obtain core layer base paper; s2, coating the surface of core layer base paper with the citrus pectin-chitosan compound suspension, and then reacting with a calcium chloride solution to form a barrier layer; s3, mixing sodium alginate, konjac glucomannan, cross-linked microcapsules, a dispersing agent and water ice, and coating the surface of the barrier layer with the mixture to form a heat sealing layer; s4, the ecological paper is obtained after calendaring treatment; the ecological paper disclosed by the invention can be completely biodegraded and has good moisture resistance.

The invention discloses long-shaped rice starch-citrus pectin gel, a preparation method thereof and long-shaped rice starch food. The preparation method comprises the following steps: selecting long-shaped rice to prepare long-shaped rice starch; mixing the prepared long-shaped rice starch with citrus pectin with the DE value of 38-73% according to the mass ratio of (0.4-0.5): 100, and uniformly stirring to obtain mixed powder; adding water into the mixed powder to prepare a 10% suspension, and heating in a water bath kettle at 95 DEG C for 30 minutes; and cooling the gelatinization system to room temperature to obtain the composite gel. The pectin with different esterification degrees interacts with the starch through hydrogen bonds, so that the gel property of the long-shaped rice starch is improved. The high-ester pectin improves the thermal stability of the starch gel and the compactness of a network structure. The low-ester pectin improves the water-retaining property and the storage stability of the starch gel. The research result encourages the pectin to be used in the long-shaped rice starch-based gel food, and the long-shaped rice starch-based gel food has good economic benefits and is easy for industrialized production.

The invention discloses citrus pectin-polyvinyl alcohol / chitosan composite hydrogel, a preparation method and application, and relates to the technical field of hydrogel, the preparation method of the citrus pectin-polyvinyl alcohol / chitosan composite hydrogel comprises the following steps: uniformly mixing a polyvinyl alcohol solution with a chitosan solution, and carrying out freezing-unfreezing circulation treatment to obtain the citrus pectin-polyvinyl alcohol / chitosan composite hydrogel. Polyvinyl alcohol / chitosan mixed gel is obtained; soaking the polyvinyl alcohol / chitosan mixed gel in a citrus pectin solution, performing ultrasonic treatment, filtering and drying to obtain the citrus pectin-polyvinyl alcohol / chitosan composite hydrogel. The prepared citrus pectin-polyvinyl alcohol / chitosan composite hydrogel is uniform in pore structure, good in water-retaining property, more stable in mechanical property and chemical property and good in biocompatibility.

The utility model discloses a citrus pectin squeezing and extracting device which comprises a base, a first supporting column and a second supporting column are fixedly connected into the base, one end of the second supporting column is fixedly connected with a limiting base, one end of the first supporting column is fixedly connected with a squeezing barrel, and one end of the outer surface of the squeezing barrel is connected with a feeding barrel in a penetrating mode. The pectin squeezing device has the advantages that the squeezing plate is matched with the pressure-bearing seat to squeeze pectin raw materials into the pressure-bearing groove, pectin is filtered and discharged through the filter pressing plate, pectin residues are left in the pressure-bearing groove, the first motor is started to drive the pressure-bearing seat to rotate after squeezing, and in the rotating process of the pressure-bearing seat, the pectin raw materials can be squeezed into the pressure-bearing groove through the squeezing plate. The limiting seat can push the limiting rod to move, so that the limiting rod extrudes pectin residues out of the pressure-bearing groove through the material pushing plate, the operation is repeated in sequence, pectin raw materials can be rapidly squeezed, feeding and residue discharging are facilitated, and the squeezing efficiency is better.

A method of producing peptides from seed protein includes mixing a seed protein concentrate with a catalyst to prepare a mixture, dissolving the mixture in a buffer to prepare a suspension, and hydrolysing the suspension in a subcritical water medium in a high pressure system that includes a temperature controller, a batch stirred reactor, and a heating mantle. Hydrolysing the suspension includes loading the suspension into the batch stirred reactor, purging the reactor with a purge gas while stirring the suspension therein for a purge time, pressurizing the reactor with a pressurizing gas to a reaction pressure, heating the reactor to a reaction temperature, maintaining the reaction pressure and the reaction temperature within the reactor for a reaction time, cooling the reactor to a post-reaction temperature after the reaction time has elapsed and depressurizing the reactor, and centrifuging a hydrolysate resulting from the hydrolysing.