30 results about "Curdlan" patented technology

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.

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.

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.

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.

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 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.

The invention discloses bionic simulated shrimp meat with similar color and texture and a preparation method thereof. The preparation method comprises the following steps: S1, chopping; s2, forming is conducted; s3, demolding is conducted; s4, color matching; and S5, coloring to obtain a product, namely the bionic simulated shrimp meat. TG enzyme and curdlan are compounded and added to add the taste of shrimp meat to the surimi product, the surimi is used as a raw material and mixed with pigments and other auxiliary materials to prepare coloring slurry, the coloring slurry can interact with surface protein of surimi gel through thermal induction to form a layer of coloring protein film, and the coloring protein film has a certain thickness, elasticity and semitransparent property, and can be used for coloring the surimi product. The texture of the biological epidermis can be better simulated, the luster similar to that of meat is achieved, and therefore the bionic visual sense of reality is greatly improved.

The invention relates to an on-site foaming process of a plant fiber foaming material. The on-site foaming process comprises the following steps: step 1, uniformly mixing plant fibers, a foaming agent and a curing agent to obtain a foaming material A; the foaming agent comprises a component I and a component II; the component I is selected from calcium oxide; the component II is selected from one or more of hydrogen peroxide, sodium bicarbonate, ammonium bicarbonate and ammonium nitrate; the curing agent is selected from a component A or a mixture of the component A and a component B; the component A is selected from sodium silicate and / or sodium metasilicate; the component B is selected from one or more of curdlan, gelatin, sodium caseinate and sodium alginate; 2, mixing raw materials including a plasticizer and a curing aid to obtain a foaming material B; and step 3, uniformly mixing the foaming material A and the foaming material B, and placing the mixture and a packaged object in a packaging container for foaming molding. The plant fiber foaming material prepared by the on-site foaming process disclosed by the invention can be used for packaging special-shaped articles with complex structures.

The application belongs to the technical field of modification processing of insoluble polysaccharides, and discloses a modification processing method of curdlan and a curdlan modified product, which comprises the following steps: preparing an arginine solution; dispersing and dissolving curdlan in the arginine solution to obtain a curdlan-arginine suspension; and performing magnetic stirring treatment on the curdlan-arginine suspension under water bath conditions to obtain a curdlan-arginine solution; wherein the curdlan-arginine solution is the curdlan modified product; and the curdlan is modified by using the arginine solution, so that the hydrogen bonds between the molecular chains of the curdlan are destroyed, the agglomerate structure is gradually dispersed, the dispersibility of the curdlan in the aqueous solution is increased, and the water solubility of the curdlan is effectively improved.

The application relates to a coating cleaning agent, a cleaning device and a cleaning process, and relates to the technical field of glass coating cleaning.The coating cleaning agent comprises curdlan and isopropanol, and the proportion of the curdlan is less than or equal to 2%. The application has the effect of reducing the probability of chemical reaction of FCD100 material glass during cleaning.

The application discloses a method for improving the texture properties of dextrin, and specifically adds CoCl2 in a fermentation medium, wherein the components of the medium include: 80-100 g / L sucrose, 1-3 g / L diammonium hydrogen sulfate, 1-3 g / L potassium dihydrogen phosphate, 1-2 g / L magnesium sulfate heptahydrate, 1-3 g / L calcium carbonate, and 0.0005%-0.004% (w / v) CoCl2. By adding CoCl2 with different concentrations in the medium, the yield of dextrin is increased by 10.7%, the gel strength is increased by 33.6%, the hardness is increased by 21.3%, the elasticity is increased by 5.5%, the chewiness is increased by 67.3%, and the molecular weight is increased by 5.6%. The fermentation medium disclosed by the application is used for producing dextrin, and can significantly improve the gel strength, hardness and chewiness of dextrin, enhance the texture properties of dextrin, and improve the competitiveness of dextrin products.

The invention provides konjac cool shrimps, which are prepared from the following raw materials in parts by mass: 67.75 to 86.20 parts of water, 0.4 to 1.5 parts of konjac flour, 0.1 to 0.3 part of carrageenan, 2 to 5 parts of curdlan, 0.05 to 0.2 part of gellan gum, 0.05 to 0.3 part of sodium alginate, 0.05 to 0.1 part of xanthan gum, 0.5 to 3 parts of starch, 0.5 to 3 parts of glutinous rice flour, 0.1 to 0.5 part of gelling agent, 10 to 18 parts of white granulated sugar, 0.02 to 0.15 part of sodium citrate and 0.02 to 0.15 part of citric acid. And 0.01 to 0.05 part of potassium sorbate. The invention provides a production method and production equipment of konjac cool shrimps. According to the production method of the cold shrimps, the traditional process is optimized, the components and the process conditions are more accurately controlled, the consistency of products is improved, the cold shrimps are more attractive and delicious, and meanwhile, sterilization equipment is introduced, so that sanitation is ensured during long-term storage of the cold shrimps. The instant tea has the advantages of being ready to eat, capable of achieving large-scale production, stable in taste and long in preservation time, is suitable for being used in tea stores, has the potential of becoming a large tea small material single product, and brings considerable economic benefits.

The invention relates to the field of pet food, and particularly discloses a preparation method of high-temperature-resistant synthetic roe for pets. The preparation method of the high-temperature-resistant synthetic roe for pets comprises the following steps: uniformly mixing a curdlan solution and a sodium alginate solution to prepare a wall material solution; uniformly mixing the calcium liquid, the acid liquid, the emulsifier, the suspending agent and the nutrient substances to prepare a mixed glue solution, mixing the mixed glue solution with edible oil, and shearing to prepare a core material glue solution; dropwise adding the core material glue solution into the wall material solution to react for 5-10 minutes, separating, washing, sterilizing and packaging to obtain the synthetic roe. The synthetic roe provided by the invention can be used in wet cat food, hair paste, cat strips and other pet food, and has the advantages of high-temperature sterilization resistance, elasticity maintenance, no rupture, high antioxidant energy and high mechanical strength.

The invention relates to a foaming agent composition for dairy products as well as a preparation method and application of the foaming agent composition. The foaming agent composition disclosed by the invention is prepared from the following components in percentage by mass: 1 to 40 percent of protein glutaminase (PG), 30 to 80 percent of curdlan and / or beta-glucan, 1 to 20 percent of maltodextrin, cellulose derivatives and / or sodium polyacrylate and 0.3 to 10 percent of chloride. The invention further relates to a preparation method of the foaming agent composition, a dairy product containing the foaming agent composition, a preparation method of the dairy product and application of the foaming agent composition to improvement of the foamability and milk foam stability of the dairy product.

A curdlan-containing fat substitute, and a preparation method therefor and a use thereof. The fat substitute comprises curdlan, PGPR, and a lipid. The fat substitute has a 28-day-storage thermal shear syneresis rate of less than or equal to 2.2%, a 28-day-storage instability coefficient of less than or equal to 2.9, and a dynamic friction coefficient of 0.10-0.15. The fat substitute has relatively high thermal shear stability and storage stability.

The application discloses a method for restoring the flavor and taste of frozen egg fried rice after reheating, and belongs to the technical field of food processing. The method comprises the following steps: firstly, performing heat coating of rice with a curdlan-egg yolk liquid; secondly, performing high-voltage electrostatic field freezing treatment; and finally, performing radio frequency reheating treatment. After the method is used, the quality of the frozen egg fried rice is improved. Compared with ordinary frozen and microwave reheating treatment of frozen egg fried rice, the high-voltage electrostatic field freezing and radio frequency reheating auxiliary curdlan-egg yolk coating liquid can reduce the hardness of the frozen egg fried rice, and improve the flavor and sensory score. The method provided by the application has the advantages of simple preparation process, low cost, safety, non-toxicity and no peculiar smell.

The invention discloses a stream fish instant-heating prefabricated dish product and a preparation method thereof, and belongs to the technical field of aquatic food processing. The preparation method comprises the following steps: carrying out micro scratch treatment on the surface of a fish body, carrying out vacuum soaking by adopting a soaking solution containing nanoscale composite particles and a heat-sensitive dual-network hydrogel matrix, carrying out ionic cross-linking shaping by virtue of a calcium ion solution, and then carrying out primary cooking sterilization and quick-freezing packaging. Wherein the nanoscale composite particles are composed of beta-cyclodextrin and tea polyphenol, and can be used for efficiently embedding earthy smell substances; the dual-network hydrogel matrix is composed of sodium alginate and curdlan, a dual gel network is formed through ionic crosslinking and thermal induction, and flavor locking and moisture retention are achieved. The method effectively solves the problems that the stream fish is rough in meat quality, heavy in earthy smell, dry and hard in taste after being reheated, uneven in flavor and the like, the obtained product is adaptive to different reheating modes such as steaming and air frying and has the self-adaptive taste of being crisp outside and tender inside or fresh, tender and juicy, and the quality and storage stability of the product are remarkably improved.

The invention discloses a method for preparing curdlan / gelatin composite gel and application, and belongs to the technical field of hydrogel material preparation. According to the invention, food-grade gelatin and food-grade curdlan are taken as main structural components, and a heat-resistant polysaccharide filling structure is introduced into a protein gel main body structure through cooperative control of heating and cooling processes, so that a filling network structure is constructed and formed, and a food system is endowed with good structure retention capability and texture characteristics.

According to the method, firstly, a composite gel system formed by mixing gellan gum and konjac glucomannan according to a specific proportion and stabilizing sunflower seed oil in cooperation with whey protein is constructed, a three-dimensional network structure with a synergistic enhancement effect is formed, and the water binding capacity and swallowing suitability of a product are remarkably improved; secondly, the surimi is subjected to enzymolysis softening by adopting alkaline protease at a proper temperature, so that the texture hardness is effectively reduced, and the protein digestion and absorption rate is improved; on the basis, potassium chloride partially replaces sodium chloride, curdlan is combined to construct a gel network, and multiple technologies such as microwave curing and high hydrostatic pressure sterilization are cooperated, so that the sodium ion release and distribution uniformity is systematically enhanced, and good salty taste perception is maintained while the salt is reduced by 30% or above; according to the method, the swallowing safety, the flavor fullness and the storage stability of the product are perfectly considered while the sodium content is remarkably reduced, and an ideal dietary choice is provided for people with dysphagia.

The invention belongs to the technical field of food, and particularly relates to a China-hemp protein isolate Maillard reaction product as well as a preparation method and application thereof. According to the preparation method of the Maillard reaction product of the China-hemp protein isolate, provided by the invention, the China-hemp protein isolate and the curdlan are used as raw materials for the Maillard reaction, and the Maillard reaction is carried out under the ultrahigh pressure condition, so that the effective modification of the China-hemp protein isolate can be realized, and the structural characteristics and functional properties of the protein can be changed. Tests show that the Maillard reaction product prepared by the method has excellent gel performance, can synchronously improve the cooking loss, texture and color of the emulsified meat product after being applied to preparation of the emulsified meat product, greatly meets the processing and consumption requirements of the emulsified meat product, and has broad market prospects. Meanwhile, the deep application of the China-hemp protein isolate in the food field is promoted.

[Problem] The present invention addresses the problem of obtaining a heated egg-like composition that has soft texture and appearance, such as that obtained by beating a whole egg and gently heating the egg or heating the egg to a soft cooked state, despite containing no egg or a significantly reduced amount of egg. [Solution] It is possible to obtain a heated egg-like composition that has soft texture and appearance, by mixing a coagulant such as magnesium chloride or bittern and curdlan into a plant-based milk such as soy milk, oat milk, or almond milk, and solidifying the mixture by the coagulating and gelling actions of the coagulant and curdlan.

The invention provides an incision beta-1, 3-glucanase and application thereof, and the amino acid sequence of the incision beta-1, 3-glucanase is SEQ ID NO: 1. The endo-beta-1, 3-glucanase disclosed by the invention can efficiently hydrolyze laminarin and gellan, the enzyme activity of the endo-beta-1, 3-glucanase can still be kept at 80% or above within the temperature range of 40-60 DEG C and the pH value range of 4.5-6.0, and the endo-beta-1, 3-glucanase shows relatively good stability under medium and low temperature conditions, and is beneficial to reducing energy consumption in a practical application process. Meanwhile, the enzyme has remarkable high salt resistance and has certain tolerance to ethanol with the concentration of 5%-15%. The endo-beta-1, 3-glucanase disclosed by the invention has an obvious inhibition effect on formation of a candida albicans biological membrane, and kelp oligosaccharide generated by hydrolyzing laminarin also shows good antioxidant capacity, so that the endo-beta-1, 3-glucanase has a wide application prospect and a remarkable practical value in the fields of antibiosis, biological medicine and the like.

The invention provides a nicotine sustained-release gel product and a preparation method thereof. The gel product comprises a gel matrix, and nicotine sustained-release microcapsules and ionic gel triggering particles embedded in the gel matrix, the components of the gel matrix comprise a polysaccharide material, a sweetening agent and water; the polysaccharide material comprises any one or a combination of at least two of high methoxyl pectin, carrageenan or curdlan; the ionic gel triggering particles comprise the following components: low-methoxyl pectin and calcium salt. According to the invention, the nicotine is subjected to lipid coating and gel coating, so that multi-layer nicotine release is realized. In the early stage of use, the nicotine abstinence reaction is relieved, and the immediate demand of nicotine is met; and the sustained supply of nicotine is ensured by slow release in the middle and later periods of use.

This invention relates to a composition and preparation method for in-situ formation of plant interface gels. The composition, by weight, comprises 80-120 parts gelatin, 240-450 parts sodium L-pyrrolidone-5-carboxylate, 26-60 parts curdlan, and 280-460 parts pure water. It is prepared through a series of steps including static soaking, mixing and stirring, heating reaction, and in-situ curing at room temperature. The components synergistically form a three-dimensional interconnected network, with sodium L-pyrrolidone-5-carboxylate constructing ion conduction channels. The impedance response delay after watering is only 30 minutes, and the plants remain stable for 30 days after application. This composition does not damage the tree, has good biocompatibility, and a simple process, solving the problems of response delay and signal obstruction in existing monitoring schemes. It is suitable for real-time monitoring of plant moisture in precision irrigation.