97 results about "Curdlan" patented technology

The invention belongs to the technical field of surimi products, and discloses a method for improving the freezing storage stability of frozen low-salt surimi products. The method comprises the following steps: S1, adding polysaccharide, sodium chloride and water into fish meat, and chopping to obtain low-salt minced fish; s2, performing sausage filling treatment on the low-salt surimi, and then performing ultrasonic treatment, curing treatment, cooling and freezing storage under a heating condition to obtain frozen low-salt surimi; the polysaccharide is more than one of curdlan, chitosan and kappa-carrageenan; the ultrasonic treatment conditions are as follows: the power of ultrasonic waves is 200-600W, and the ultrasonic treatment time is 10-30 minutes. According to the method disclosed by the invention, under the condition that the salt is reduced by 50%, not only can the gel quality of the low-salt surimi product be improved, but also the quality deterioration caused by temperature fluctuation can be improved, and the freezing storage stability of the frozen low-salt surimi product is remarkably improved.

The invention relates to the technical field of food processing, and discloses a method for improving quality deterioration of fish gelatin gel induced by high-temperature processing conditions, which comprises the following steps: dispersing curdlan in a fish gelatin solution before the fish gelatin solution is processed at a high temperature (90-100 DEG C), and then processing at the high temperature (90-100 DEG C) for 1 hour, and standing and incubating at 4 DEG C for 12 hours to form gel. The low-calorie protein composite gel with higher hardness, water-holding capacity and thermal stability is prepared by carrying out polysaccharide composite treatment on the fish gelatin subjected to high-temperature processing treatment. The hardness, the water-holding capacity and the thermal stability of the fish gelatin gel prepared by the method are improved, and the quality loss of the fish gelatin gel after high-temperature processing is made up. In addition, the curdlan belongs to non-digestible and non-absorbable dietary fibers, so that the method meets the requirements of healthy foods and is beneficial to novel industrial production of traditional aquatic products.

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 provides a fat substitute containing curdlan as well as a preparation method and application of the fat substitute. The fat substitute comprises curdlan, PGPR and lipid, the hot shear bleeding rate of the fat substitute in the storage period of 28 days is less than or equal to 2.2%; the instability coefficient is less than or equal to 2.9 in the storage period of 28 days, and the dynamic friction coefficient is 0.10-0.15. The fat substitute containing curdlan provided by the invention has the characteristics of high thermal shear stability and storage stability.

The invention discloses a solid dispersion of beta-1, 3 / alpha-1, 3-glucan as well as a preparation method and application thereof, and belongs to the technical field of biology. The solid dispersion of beta-1, 3 / alpha-1, 3-glucan provided by the invention comprises beta-1, 3 / alpha-1, 3-glucan and polysaccharide, wherein the beta-1, 3 / alpha-1, 3-glucan and the polysaccharide are compounded to form the solid dispersion; the mass ratio of the beta-1, 3 / alpha-1, 3-glucan to the polysaccharide is 3: (1.5-3); the polysaccharide comprises one or more of curdlan, carrageenan and microcrystalline cellulose; the solid dispersion of beta-1, 3 / alpha-1, 3-glucan has lower viscosity and higher solubility in application, and the stability of a beverage can be effectively improved; and the preparation method is simple and easy to implement and suitable for industrial mass production, and the obtained solid dispersion does not contain a surfactant, is safer and has smaller irritation.

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 belongs to the technical field of microbial fermentation production, and particularly relates to a method for improving curdlan production, which improves the fermentation yield and shortens the fermentation period by optimizing and adjusting a fermentation formula. The method disclosed by the invention is simple and easy to implement, low in cost and applicable to large-scale industrial production of the high-strength curdlan.

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 invention relates to the field of preparation of rice drinks, in particular to a preparation method of a rice drink, which comprises the following steps: S1, cleaning rice, and soaking for 25 minutes in summer and 35-40 minutes in winter; s2, adding water into the soaked rice according to the material-liquid ratio of 1: 12.5, and smashing the rice into pulp by pulping equipment; s3, adjusting the pH value of the rice milk to 5.0-5.6, and adding high-temperature alpha-amylase for liquefying; s4, adding saccharifying enzyme into the liquefied rice milk for saccharifying; s5, adjusting the pH value of the saccharified raw materials to 6.5-7.5, and adding protease for enzymolysis; s6, the rice milk obtained after enzymolysis is filtered through a 200-mesh filter; s7, the rice milk is compounded with oat juice, and white sugar, an emulsion stabilizer and curdlan are added for blending; s8, the compound mixture is homogenized through a high-pressure homogenizer; s9, performing sterilization treatment on the rice juice beverage; and S10, performing sterile filling on the sterilized rice juice beverage, and converting the rice into the rice beverage which is good in stability and not easy to stratify through a series of process steps.

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.

The invention discloses noodles with the advantages of low GI value and quick cooking and a preparation method thereof. The noodles comprise the following components: purple highland barley whole flour, purple highland barley bran powder, wheat flour, vital gluten, high amylose corn starch and curdlan. The corresponding preparation method comprises the following steps: (1) preparing a plant lactobacillus suspension; (2) carrying out semi-solid state fermentation on composite purple highland barley powder (purple highland barley whole powder and purple highland barley bran powder) by adopting a plant lactic acid bacteria suspension; and (3) finely mixing dry and wet materials of the fermented composite purple highland barley powder and other materials, kneading dough, fermenting, calendering, cutting into strips, dehydrating and the like to prepare the purple highland barley noodles. Compared with conventional noodles, the obtained highland barley noodles belong to low-GI noodles (eGI = 44.9), can effectively control the postprandial blood sugar level of diabetics, are suitable for the diabetics to eat, are soft, elastic and smooth in taste, rich in dietary fibers and anthocyanin and high in nutritional value, and the cooking time is shortened by 30% or above.

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 invention discloses an application of a thermosensitive heteropolysaccharide polymer in enhancing oil recovery. The Sphingomonas sanxanigenens is Sphingomonas sanxanigenens HL-1. The thermosensitive heteropolysaccharide polymer is used for biopolymer flooding in medium and high temperature reservoirs under the condition of ≤70° C. in the form of fermentation broth or biopolymer solution; or is used for profile control and water plugging of high temperature reservoirs under the condition of ≥85° C. The thermosensitive heteropolysaccharide polymer provided in the present invention has a shear thinning property, is in a solid-like state, and features high viscosity, strong deformation resistance and thermally irreversible formation of solid gel at a high temperature and the degree of intermolecular entanglement is related to concentration. The thermosensitive heteropolysaccharide polymer possesses the excellent properties of xanthan gum and curdlan gum and has a wider scope of application in oil recovery.

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 present application relates to a texture improver. The texture improver comprises curdlan and rapeseed protein at a weight ratio of 1:9 to 9:1. When used in food, particularly in a meat product or a plant-based meat product, the texture improver can remarkably improve the texture and taste of the product, and meets clean food label requirements.

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.