21 results about "Citrus Pectin" patented technology

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 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 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 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 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 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 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 invention relates to the technical field of food processing, in particular to a preparation method and application of zein-citrus pectin nanoparticles loaded with galangin. The preparation method comprises the following steps: providing a zein solution, and carrying out first mixing treatment on galangin powder and the zein solution to obtain a galangin-zein solution; dropwise adding the galangin-zein solution into a continuously stirred water phase, and concentrating to remove ethanol, so as to obtain a galangin-loaded zein nanoparticle dispersion liquid; providing a citrus pectin solution, carrying out second mixing treatment on the citrus pectin solution and the zein nanoparticle dispersion liquid loaded with galangin, and then carrying out post-treatment to obtain the zein-citrus pectin nanoparticles loaded with galangin, the nanoparticles are applied to the sauced products for the first time, the heterocyclic amine content in the sauced meat products is effectively reduced, and the safety of the sauced meat products is improved.

The invention discloses active probiotic soft sweets containing a hyaluronic acid-alginic acid composite embedding system as well as a preparation method and application thereof, and belongs to the technical field of functional food processing, the preparation method comprises the following steps: pre-inducing probiotics, preparing a composite gel core, constructing a hyaluronic acid adsorption shell, and mixing and forming; the pre-induction of the probiotics comprises the steps of activation and fermentation; the construction of the hyaluronic acid adsorption shell comprises the following steps: mixing soybean protein, citrus pectin and water, stirring at room temperature, adding hyaluronic acid, and stirring to obtain a coating layer solution; and mixing the cross-linked gel balls with the coating layer solution, stirring at room temperature, filtering, taking filter residues, washing, and freeze-drying to obtain the probiotic microcapsule. The prepared active probiotic soft sweets are high in viable organism survival rate and good in storage stability, have the efficacy of regulating constipation or improving skin and can tolerate the gastrointestinal tract environment, and special materials are not introduced in the preparation process.

The invention discloses a composition for regulating intestinal flora and controlling body weight and a preparation method thereof, and belongs to the technical field of food engineering. Comprising the following raw materials: metagen composite powder, oat beta-glucan micro-powder, konjac glucomannan micro-powder, pumpkin powder, erythritol, green tea polyphenol EGCG nanoparticles, a microcapsule wall material, citrus pectin oligosaccharide and capsaicin microcapsules. The microcapsule wall material is divided into an outer layer and an inner layer, and the outer layer comprises hydroxypropyl methylcellulose phthalate; and the inner layer comprises a cocoa butter-glyceryl monostearate solid fat skeleton. According to the present invention, through the precise matching of the multiple components such as the prebiotics composite powder, the oat beta-glucan micro-powder, the konjac glucomannan micro-powder, the pumpkin powder, the erythritol and the like, the components produce the synergistic effect on the intestinal flora regulation and the body weight control, the effect is superior to the effect of the single component use, and the comprehensive solution is provided for consumers.

The present application relates to the field of food functional compounds and biomedical technology, and in particular to a preparation method of a zein-citrus pectin nanoparticle loaded with prodigiosin, comprising the following steps: dissolving zein in an ethanol aqueous solution, adding prodigiosin to obtain a zein-prodigiosin ethanol solution; dissolving citrus pectin in ultrapure water to obtain a citrus pectin solution; slowly adding the zein-prodigiosin ethanol solution to ultrapure water, mixing uniformly, removing ethanol by rotary evaporation to obtain a zein nanoparticle dispersion liquid loaded with prodigiosin; and then adding the above zein nanoparticle dispersion liquid loaded with prodigiosin to the citrus pectin solution, mixing uniformly to obtain a zein-citrus pectin nanoparticle dispersion liquid loaded with prodigiosin.