78 results about "Curdlan" patented technology

A wellbore fluid includes a continuous phase comprising an oleaginous fluid, a discontinuous phase comprising a non-oleaginous fluid, an emulsion of the discontinuous phase in the continuous phase, at least one emulsifier disposed around droplets of the discontinuous phase, at least one gelling material comprising at least one of xanthan gum, scleroglucan gum, gellan gum, carrageenan gum, or curdlan gum, and at least one crosslinker dispersed within the non-oleaginous fluid of the discontinuous phase. Related methods and treatment fluids are also disclosed.

The invention relates to the technical field of food processing and making, and discloses a konjac food and a making method thereof, and the making method comprises the following steps: raw material pretreatment, swelling and dispersion, enzymolysis treatment, gel matrix preparation, flavor substance embedding, mixing and degassing, curing forming, ultrahigh pressure treatment and post-sterilization and packaging. In the invention, the konjac micro-powder is subjected to controllable enzymolysis through the compound bio-enzyme preparation, and the konjac micro-powder and the gel matrix liquid composed of carrageenan, gellan gum and curdlan gum in a specific ratio have a synergistic effect under a curing condition, so that the konjac colloid and the gel matrix are interwoven to form a compact and stable cementing system, and the texture of the konjac food is improved; according to the method, the plant-derived flavor extract is added, so that the taste of the plant-derived flavor extract is uniform and consistent, the defect that the traditional process product is unstable in texture or easily generates bad flavor is overcome, the plant-derived flavor extract is embedded by adopting beta-cyclodextrin, and the plant-derived flavor extract is converted into a microcapsule form through high-pressure homogenization and spray drying processes.

The invention discloses an elastic chewable nicotine oral product and a preparation method thereof. The elastic chewable nicotine oral product comprises a nicotine source and an additive, the nicotine source is dissolved in the mixed solution of the additive, so that the nicotine oral product forms a soft elastomer, and the nicotine is slowly released in the oral cavity through chewing; the nicotine source is extracted or chemically synthesized from tobacco; the additive comprises a gelling agent, and the gelling agent comprises one or a combination of more of gelatin, agar, konjac polysaccharide, xanthan gum, pectin, carrageenan, sodium alginate, semen plantaginis polysaccharide, guar gum, gellan gum, curdlan, whey protein, casein or soybean protein. The gel is added into the carrier to realize physical embedding of the nicotine, the elastic and chewable oral nicotine product can be obtained without bonding fixation, and the nicotine is released through gel swelling-diffusion regulation, so that the oral nicotine product has no residue in the oral cavity and does not pollute the package when being used, and the purposes of dynamically releasing the nicotine and improving the consumption experience are realized.

The invention belongs to the technical field of microcapsules, and particularly relates to a lutein-loaded curdlan-sodium alginate microcapsule as well as a preparation method and application thereof. According to the preparation method of the lutein-loaded curdlan-sodium alginate microcapsule provided by the invention, curdlan and sodium alginate are taken as embedding raw materials, and the lutein-loaded microcapsule is prepared by adopting an emulsification / internal gel method. According to the microcapsule prepared by the method, on one hand, the microcapsule has better mechanical strength, and the embedding rate and the loading capacity of xanthophyll can be improved; on the other hand, curdlan and sodium alginate are blended and compounded to play a synergistic role, so that the stability of the xanthophyll under light, heat and storage conditions is remarkably improved, the xanthophyll is promoted to be well released in gastrointestinal tracts, and the defects that a single microcapsule is poor in mechanical strength, easy to leak, poor in stability and incapable of being well released in the gastrointestinal tracts are comprehensively overcome; the bioavailability and the application range of the lutein in foods and medicines are favorably improved.

The invention belongs to the field of hydrogel material preparation, and particularly relates to high-strength gelatin-curdlan hydrogel and a preparation method thereof. The preparation method of the high-strength gelatin-curdlan hydrogel comprises the following steps: preparing a gelatin aqueous solution and a curdlan dimethyl sulfoxide solution, heating, uniformly mixing and slowly cooling the two solutions to obtain organic gel, removing an organic solvent from the organic gel, drying, and swelling the dry gel in water by absorbing water to obtain the high-strength composite hydrogel. Two natural polymers are used as raw materials, curdlan is driven to form a nanofiber structure in gelatin through high-temperature rapid mixed annealing and solvent conversion, the hydrogel with the interpenetrating network structure of nanofibers is formed, and the composite hydrogel has higher strength and higher biocompatibility compared with pure gelatin hydrogel and can be used for preparing the hydrogel with the interpenetrating network structure. The obvious application prospect is realized in the field of biomedical materials.

The invention relates to the technical field of flour product preparation, and discloses a sturgeon flour product with physical barrier characteristics and a preparation method thereof. The sturgeon flour product comprises the following raw materials: wheat flour, sturgeon cartilage gelatin and / or sturgeon meat and a physical barrier enhancer, the physical barrier enhancer is prepared from a kelp aqueous extract, milk mineral salt, a curdlan-starch acetate compound and glutamine transaminase. The physical barrier in the sturgeon flour product can be strengthened, nutrition and flavor components in the sturgeon flour product are not prone to loss, the liquid soaking resistance and mechanical strength of the sturgeon flour product can be improved, and when the sturgeon flour product serves as edible flour products such as a stirring rod and a suction pipe, the structural integrity can be maintained after the sturgeon flour product is soaked in a liquid environment for a long time.

The present application relates to a kind of carboxymethylated gellan gum composite hydrogel that can promote the preparation method of infectious skin wound healing, the present application will be a certain concentration of carboxymethylated gellan gum with the solution of active ion (Ca 2+ 、Cu 2+ 、Zn 2+ ) of proper proportion, using ion crosslinking method to prepare carboxymethylated gellan gum hydrogel.The prepared hydrogel has fast gelation, good injectability, self-healing, tissue adhesion performance and excellent bacteriostatic effect, and can effectively promote the healing of infected wound, has potential application prospect in the treatment of wound infection.

A transcription overriding cassette (TORC) composed for the expression of at least one gene of interest, characterised in that the TORC comprises two parts, one being a first DNA sequence comprising a strong constitutive promoter DNA sequence having at least 50% nucleotide identity with the promoter DNA sequence according to SEQ ID 6 and one being a second DNA sequence having at least 50% nucleotide identity with SEQ ID 23. The first DNA sequence is located directly before the second DNA sequence within the TORC and the first and second DNA sequences are connected directly to each other within the complete sequence of the TORC or are separated from each other within the complete sequence of the TORC by DNA sequences of DNA restriction cleavage sites .

The invention relates to a coating film cleaning agent, cleaning equipment and a cleaning process, and relates to the technical field of glass coating film cleaning. The coating cleaning agent comprises triton and isopropanol, and the proportion of the triton is smaller than or equal to 2%. The method has the effect of reducing the probability of chemical reaction during cleaning of the FCD100 material glass.

According to the method for making the walnut meal noodles, the protein content of the noodles is increased by adding the walnut meal, meanwhile, the problem of processing performance degradation is solved by utilizing the synergistic effect of curdlan, edible salt and water, the nutritional ingredients in the walnut meal are reserved through a low-temperature drying technology, and balance of nutrition and quality is achieved. According to the method, the nutritional quality of the noodles can be remarkably improved, the protein content of the prepared walnut meal noodles reaches 13.34%, the high-protein dietary standard (larger than or equal to 13%) is met, the cooking loss rate is smaller than or equal to 7.5%, the elasticity is larger than or equal to 0.95 mm, the cost can be reduced, walnut meal waste recycling is achieved, the technology compatibility is high, and the practical popularization value is achieved.

To provide a tablet that is easy to swallow and also has reduced production cost, and a method of producing the same.SOLUTION: A tablet has a naked tablet containing a gelator, and at least one selected from sugar alcohol, monosaccharide, disaccharide, oligosaccharide, cellulose, cellulose derivative, starch, starch derivative and starch decomposition product. Preferably, the gelator is at least one selected from xanthan gum, locust bean gum, guar gum, mannan, glucomannan, hyaluronan, agar, alginic acid, tamarind gum, psyllium seed gum, tara gum, carrageenan, acacia gum, gum arabic, ghatti gum, tragacanth gum, karaya gum, cassia gum, rhamsan gum, welan gum, macrophomopsis gum, curdlan, pullulan, gellan gum, pectin, and soybean polysaccharide, gelatin, collagen, polyglutamic acid, polylactic acid, polyglutamic acid and the like.SELECTED DRAWING: None

The invention discloses stable nisin based on electrostatic layer-by-layer self-assembly and a preparation method and application thereof, and the preparation method comprises the following steps: (1) dissolving nisin in an HCl solution, and stirring to obtain a nisin solution; (2) mixing the completely oxidized curdlan polysaccharide solution and the nisin solution in proportion, adding a NaOH solution to adjust the pH value to be alkaline, then adding an HCl solution to adjust the pH value to be acidic, and stirring to obtain a mixed system A; and (3) uniformly mixing the mixed system A and the quaternized curdlan polysaccharide solution, adding a NaOH solution to adjust the pH value to be alkaline, adding an HCl solution to adjust the pH value to be acidic, and stirring to obtain the nisin compound. The compound disclosed by the invention can form a stable and uniform antibacterial barrier on the surface of meat through direct soaking, so that not only can the quality of the meat be effectively maintained, but also the growth of pathogenic microorganisms can be effectively inhibited, and the shelf life of the meat is prolonged.

The present application provides a kind of endo beta-1, 3-glucanase and its application, the amino acid sequence of the endo beta-1, 3-glucanase is SEQ ID NO:1.The endo beta-1, 3-glucanase of the present application can efficiently hydrolyze laminarin and curdlan, its enzyme activity can still be kept above 80% in the range of 40-60 DEG C and pH 4.5-6.0, and it shows good stability under low temperature conditions, which is conducive to reduce the energy consumption in the process of practical application.At the same time, the enzyme has significant high salt tolerance, and has certain resistance to 5%-15% ethanol.The endo beta-1, 3-glucanase of the present application has obvious inhibitory effect on the formation of Candida albicans biofilm, and the laminarin oligosaccharide generated by hydrolyzing laminarin also shows good antioxidant capacity, indicating that the enzyme has broad application prospect and significant practical value in the fields of antibacterial, biological medicine and the like.

The invention relates to the technical field of seasonings, and particularly discloses a composite sausage seasoning and a preparation method thereof. The seasoning is prepared from edible salt, isomaltooligosacharide, sodium glutamate, a yeast extract, shiitake mushroom powder, spices, red yeast rice powder, a rosemary extract, nisin, trehalose, curdlan, fermented celery powder, epsilon-polylysine and the like according to a specific ratio. The preparation method comprises the steps of basic raw material mixing, microencapsulation slow-release treatment, stage mixing, spice adding and the like, curdlan is used for embedding the rosemary extract, the slow-release effect is achieved, and a vacuum mixing technology is adopted for ensuring uniformity. The seasoning provided by the invention has synergistic antibacterial and antioxidant properties, can significantly prolong the shelf life of sausages, enhance flavor level and umami strength, maintain salty taste perception while reducing the sodium content, improve the product texture and processing stability, and meet the production requirements of natural and healthy meat products.

The present invention belongs to the technical field of water treatment agents, and specifically, relates to a solid slow-release scale inhibitor material with antibacterial function and a preparation method thereof. The preparation method of the solid slow-release scale inhibitor material with antibacterial function provided by the present invention uses non-biotoxic aldehyde-modified starch as a cross-linking agent and chitosan quaternary ammonium salt as a cross-linking matrix, and is mixed with scale inhibitory and antibacterial components at the same time, and a Schiff base reaction between the aldehyde group and the amino group is used to prepare a cross-linked material, and the cross-linked material is simultaneously coated on the scale inhibitory and antibacterial components. Furthermore, the present invention uses curdlan to coat the scale inhibitory and antibacterial components for a second time to prepare a solid slow-release scale inhibitor material with antibacterial function. The above-mentioned preparation method of the present invention has simple process operation and mild conditions, and through two coating treatments, it can effectively improve the structural stability of the scale inhibitor material, significantly improve the long-term antibacterial performance and scale inhibition slow-release effect of the scale inhibitor material, and is suitable for use in water treatment environments.

The invention discloses a preparation method of high-quality fresh and wet oat rice noodles, which comprises the following steps of: fermenting early indica rice, grinding into thick liquid, mixing the thick liquid with soaked oat, grinding into thick liquid, adding a certain amount of corn starch, and mixing to obtain the high-quality fresh and wet oat rice noodles. Adding different types of edible gum in different proportions, such as curdlan, konjac gum, carrageenan, xanthan gum, guar gum and the like, and carrying out size mixing; performing one-time gelatinization forming by using a full-automatic single-screw rice flour machine after uniform size mixing, and performing aging in a constant-temperature and constant-humidity box with constant temperature and constant humidity; the aged oat rice flour enters a water bath kettle to be recooked at a constant temperature, and the recooked oat rice flour is put into a proper packaging bag without being vacuumized. And placing the packaged fresh and wet oat rice noodles in a high-temperature environment for high-temperature sterilization, and cooling to obtain the high-quality fresh and wet oat rice noodle finished product.

The application provides a preparation of an inhibitor DYL and a method of the inhibitor DYL for desilication and calcium removal in positive flotation of magnesite, and belongs to the technical field of positive flotation separation and purification of magnesite. The application provides a new inhibitor for synchronous desilication and calcium removal in positive flotation of magnesite and a method of application of the inhibitor in positive flotation of magnesite. The inhibitor DYL is a compound of HCA (hydroxyl citric acid) and curdlan at a mass ratio of 1:1. In the process of desilication and calcium removal in positive flotation of magnesite, the inhibitor is used for flotation separation of magnesite, dolomite and talc. The inhibitor DYL can simultaneously remove ores containing calcium and silicon, simplifies the operation steps in actual production, reduces production investment, combines the inhibitors for inhibiting silicon and calcium into one step for addition, and can greatly improve the ore dressing efficiency.

Provided is a method for producing a fibrous vegetable protein-containing material that allows stable mass production of a vegetable protein-containing material that exhibits a texture close to that of muscle fibers.　The method for producing a fibrous vegetable protein-containing material includes performing a step for forming, into a fibrous body, a raw material aqueous solution containing at least: a vegetable protein at 1-10 mass%; one thickener selected from 0.2-1.5 mass% sodium alginate, 0.5-4 mass% gellan gum, and 4-5 mass% curdlan; and starch or pregelatinized rice flour at 0.5-8 mass%, and further containing, as needed, an oil / fat at 0.1-50 mass%.

This invention discloses a method for preparing cold-extracted instant matcha liquid, belonging to the field of tea beverage processing technology. Addressing the problems of difficulty in cold water dispersion, easy sedimentation, and flavor loss during heat processing in existing matcha liquids, the method provided by this invention includes: mixing matcha powder with water at 0-10℃ at a mass ratio of 1:10 to 1:20, and soaking and extracting at 4-10℃ for 30-90 minutes; adding tea saponin and / or soybean lecithin to the cold-extract liquid at a rate of 0.1%-0.5% of the matcha powder mass, and wet-milling to a particle size D90≤500nm; gradually freezing and concentrating at -10℃ to 0℃ with a freezing rate of 180-240kg / h·m, concentrating to 10%-20% solids; adding gellan gum, curdlan gum, and / or xanthan gum at a rate of 0.05%-0.2% of the concentrate mass to form a weak gel system; and finally cold-sterilizing and filling. The matcha liquid prepared by this invention is completely dispersed when stirred in cold water at 0-10℃ for 5-10 seconds, and there is no sediment after standing for 24 hours. The turbidity is ≤25NTU, and it retains its bright green color and aroma. It is suitable for freshly made tea drinks such as matcha latte and matcha smoothie.

The utility model belongs to the technical field of microbial fermentation equipment, and particularly relates to a defoaming device for curdlan preparation, a stirring machine head and a fermentation device.The defoaming device comprises a cover body, a driving assembly and a foam breaking assembly, and the driving assembly comprises a motor and a first stirring shaft which are fixed to the top of the cover body; one end of the first stirring shaft penetrates through the cover body and is connected with the motor, and the other end of the first stirring shaft extends into the fermentation tank body; the foam breaking assembly comprises a floating part and a plurality of first blades, a through hole is formed in the gravity center of the floating part, a positioning groove is formed in the through hole, the first stirring shaft penetrates through the through hole and is slidably connected with the through hole, the shifting piece is located in the positioning groove, and the first blades are distributed on the surface of the floating part in the circumferential direction; the floating part moves up and down along the first stirring shaft under the influence of buoyancy of liquid in the fermentation tank body, so that first blades break foam floating on the liquid level in the rotating process; the stirring machine head comprises the defoaming device; the fermentation device comprises a fermentation tank and a stirring machine head.

[Problem] To provide: a gel-like composition which has high heat resistance to such an extent that the shape of the composition can be retained even under heating with a microwave oven or under heating in a temperature zone exceeding 100°C; and a method for producing the gel-like composition. [Solution] Provided is a gel-like composition containing curdlan, wherein the curdlan to be used is in the form of a finely pulverized powder having an average particle diameter of 30 μm or less, and native gellan gum and tapioca-derived starch are contained in specified amounts. Further, improved workability and high heat resistance can be imparted by using arginine in an amount within a specified range with respect to the amount of the curdlan and / or by adding a modified arum root powder to the gel-like composition.

A frozen stuffed fish ball with low soup loss and the method of preparing the same. By combining hydrocolloid and oil pre-emulsification technology, the problems of taste of powder, soup loss of fish balls after freeze-thaw cooking and the taste of frozen stuffed fish balls after freeze-thaw cooking are solved. The use of konjac gum and carrageenan or curdlan respectively, combined with oil pre-emulsification technology, also effectively improves the texture and brightness of the outer skin of fish balls. Compared with a single addition of conventional technology, the hardness, elasticity and brightness are increased, solving loosen structure, brightness and other problems due to freeze-thaw cycle. Further, it may be used in the fish ball processing line for preparing fish ball with fillings and other stuffed surimi products.

To provide a production method of a shrimp alternative food which is more excellent in a fiber feel than before and is preferably excellent in elasticity and a shape retention property.SOLUTION: A production method of a shrimp alternative food includes the steps of: (1) preparing a liquid dispersion containing konjak powder; (2) heating liquid dispersion containing curdlan to prepare curdlan gel; and (3) mixing the konjak powder liquid dispersion in (1), the curdlan gel in (2), and a coagulant. The step of (2) preferably includes cutting the curdlan gel into 1 to 10 mm cubes in size. The step of (3) preferably includes mixing the konjak powder liquid dispersion in (1) and in the curdlan gel in (2) at 50:50 to 80:20 (mass ratio).SELECTED DRAWING: None

This invention discloses a method for preparing passion fruit whole-fruit wine with improved clarification, belonging to the field of food processing technology. In this method, pectinase, cellulase, and transglutaminase are added before fermentation, and polyglutamic acid, bentonite, and curdlan are added after fermentation. The passion fruit whole-fruit wine obtained by this method has a light transmittance as high as 98.9%. The passion fruit wine composite clarifying agent prepared by this invention can be used in the preparation of passion fruit wine from whole passion fruit, significantly improving the clarity of passion fruit wine, reducing the technical difficulty and production cost of the clarification process, shortening the clarification time, effectively maintaining the flavor and nutritional value of the fruit wine, and improving the production efficiency of the fruit wine; it is simple to operate, easy to implement, and worthy of promotion and use.

An oil- and fat-containing gel a texture such that oil oozes out when bitten, and a method for producing the oil- and fat-containing gel, or food containing the oil-and fat-containing gel.Curdlan, oil and fat, and deacylated gellan gum are contained in the oil- and fat-containing gel. An amount of liquid that exudes when the oil- and fat-containing gel is compressed by the method is a predetermined amount or more per unit volume of the gel.

The invention discloses a preparation method of Lipu taro meatballs with a low glycemic index, and belongs to the technical field of taro processing. The preparation method comprises the following steps: quickly freezing fresh Lipu taros, and crushing to obtain Lipu taros powder; separating mucus and starch of the Lipu taro powder by taking rice wine as a solvent and adopting a subcritical fluid extraction method; carrying out enzymolysis treatment on the Lipu taro starch primary product by using pullulanase and isoamylase to obtain enzymolysis slurry; preparing meat balls by using minced streaky pork, the enzymolysis slurry, Lipu taro mucus, cassava starch, curdlan, composite phosphate, table salt, white pepper powder, egg white, minced scallions, fresh ginger and chicken essence as raw materials, and curing to obtain the Lipu taro meat ball finished product with the low glycemic index. The Lipu taro meat ball with the low glycemic index is a low-GI food, is suitable for being eaten by vast consumers, is particularly suitable for being eaten by people with sugar and fat control requirements, and has the characteristics of high yield, low cooking loss rate, high water retention rate, good texture property and the like.

The application relates to the technical field of biological composite materials, and particularly relates to a preparation method of a double-dynamic-network-crosslinked biological-based composite material, which comprises the following steps: S1, stirring an ENR emulsion, and simultaneously adding 3 phr of tartaric acid and 6 phr of 3-amino phenylboronic acid in rubber dry weight, and stirring until no obvious solid particles are observed in the emulsion to obtain an E-TA / APBA composite emulsion; S2, adding curdlan into deionized water to prepare a water dispersion; S3, adding the water dispersion into the E-TA / APBA composite emulsion to obtain an E-T3A6Ca mixed solution, wherein a represents the component of curdlan in the rubber dry weight, and a is one of 3, 6, 9 or 12; and S4, pouring the E-T3A6Ca mixed solution into a mold, water-bath heating and curing, and air-drying until the weight is constant to obtain the biological-based composite material. The application can realize network rearrangement at a relatively low temperature, and the composite material has the properties of recycling, self-repairing and shape memory. The introduction of functional fillers such as carbon nanotubes and ammonium polyphosphate endows the biological-based composite material with the properties of electromagnetic shielding, flame retardation and photo-thermal conversion.

The invention belongs to the field of preparation and application of oligosaccharide active substances, and provides a biotransformation preparation method of curdlan oligosaccharide and application of the curdlan oligosaccharide in preparation of immune induced resistance products. According to the preparation method, a composite oxidation hydrolysis technology is adopted, food-grade and high-purity raw materials are selected, and the curdlan oligosaccharide with the polymerization degree of 4-10 is successfully prepared through the steps of reagent addition in a specific proportion, strict hydrolysis condition control, concentration, impurity removal, membrane filtration purification and the like. After the oligosaccharide is prepared into a solution, the solution is sprayed on Arabidopsis thaliana leaves, the salicylic acid signal channel of Arabidopsis thaliana can be obviously activated, and the activity of related enzymes in the Arabidopsis thaliana can be improved, so that the immune system of plants is activated, the invasion of pathogenic bacteria is effectively resisted, and the disease index is reduced. Therefore, the curdlan oligosaccharide is an efficient plant immune resistance inducer material. The invention not only provides a new effective substance for the field of plant immune induced resistance, but also develops a corresponding preparation method, and shows a wide application prospect.

This invention discloses a low-phosphorus emulsified sausage based on the synergistic effect of modified yeast protein and broad bean fibrous protein, and its preparation method, belonging to the field of meat processing technology. The sausage raw materials, by mass, include meat, water, salt, modified yeast protein, broad bean fibrous protein, curdlan gum, and a small amount of complex phosphate. The modified yeast protein is prepared by pH shift-phosphorylation synergistic method, and the broad bean fibrous protein is prepared by acid-heat induction from broad bean protein. During preparation, a colloidal dispersion is first obtained through low-temperature premixing, followed by stepwise chopping and emulsification to obtain minced meat. The product is then stuffed, low-temperature shaped, high-temperature cooked, and cooled to obtain the final product. This invention utilizes two modified proteins and curdlan gum to form a ternary interpenetrating gel network, significantly reducing the amount of phosphate used, to only about half that of traditional products. The resulting sausage exhibits a cooking loss of 3.5%~4.5%, a water holding capacity of 92%~95%, and superior gel strength compared to traditional high-phosphorus products. It has a chewy texture, is juicy, and the processing technology is simple and easily scalable for industrial production.

The invention relates to seaweed dietary fiber rice and a preparation method thereof. The seaweed dietary fiber rice comprises the following components in percentage by weight: 5-25% of seaweed dietary fiber, 35-50% of rice flour, 20-30% of potato flour, 20-30% of tapioca flour and 0-0.5% of curdlan. On the basis of common rice, the seaweed dietary fiber is added, the dietary fiber deficiency under the dietary habit of people at present is supplemented, and the seaweed dietary fiber rice can promote mass proliferation of beneficial bacteria in the intestinal tract of the human body, promote intestinal tract movement, accelerate detoxification, prevent constipation, reduce the risk of intestinal cancer and the like.