30 results about "Dietary Gum" patented technology

The present invention provides a gel candy containing DHA and a preparation method thereof. The gel candy containing DHA of the present invention is made of the following raw materials: 1-10 parts of edible colloid, including one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener; 5-15 parts of DHA microcapsule powder; 2-10 parts of moisture retainer; 0.5-5 parts of acidity regulator-buffer salt pair, including one or more of citric acid and its sodium salt or potassium salt, DL-malic acid and its sodium salt, lactic acid and its sodium salt. The present invention also provides a preparation method for the above-mentioned gel candy, adding DHA microcapsule powder and acidity regulator-buffer salt pair in the last stage before casting and molding and mixing evenly; it can be cast into a solid or sandwich product, and the moisture content of the obtained gel candy is 8-20%. The gel candy of the present invention has no fishy smell during the shelf life of 18 months, and the product does not return to sand or melt.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The application discloses a salt-reducing base suitable for acid food and a preparation method and application thereof. The preparation method of the salt-reducing base suitable for acid food comprises the following steps: 1) preparation of soybean extract and lemon peel extract; 2) mixing the soybean extract and the lemon peel extract with edible glue for enzymolysis, enzyme inactivation, pH value adjustment to 6.0-8.0, solid-liquid separation, concentration and spray drying of liquid substances. The salt-reducing base has the advantages of excellent salt-reducing effect, no bad flavor, inhibition of irritating flavor of the food itself, suitability for acid food, low production cost and the like, is rich in polysaccharide and peptide and other components beneficial to human health, and is suitable for large-scale industrial production and application.

The invention provides a soft capsule shell, which is prepared from the following raw materials in parts by weight: 10 to 20 parts of modified gelling agent, 40 to 80 parts of modified starch, 2 to 6 parts of thickening agent, 1 to 4 parts of antioxidant, 25 to 40 parts of plasticizer and 80 to 120 parts of deionized water. The modified gelling agent is prepared from seaweed gel, microbial gum and edible gum in a mass ratio of 1: (1.3-1.6): (2-3). The seaweed gel is agar or carrageenan; the microbial gum is gellan gum or xanthan gum; the edible gum is pectin or konjac gum; the prepared soft capsule shell has good tensile strength, elongation at break and other properties, and has good enteric solubility.

The invention discloses vermicelli with a microporous structure and a self-nucleation preparation method of the vermicelli, and belongs to the technical field of food production.The vermicelli is prepared from starch powder, edible gum, cellulose micron particles homologous with the starch powder and water. Homologous cellulose micron particles are used as a nucleating agent for self-nucleation regulation and control of a vermicelli micropore structure, and vermicelli food with the micropore structure is prepared in one step. According to the method, the rehydration performance of the vermicelli can be improved on the basis of ensuring the original food characteristics of the vermicelli.

The invention discloses a G / O / W emulsification system fat simulant, a preparation method and application in dairy products, and belongs to the technical field of functional food processing. The preparation method comprises the following steps: firstly, mixing protein and edible gum to form microgel (G phase) similar to semisolid, and then mixing an oil phase (O phase) and the G phase to form a G / O phase; and adding the G / O phase into the water phase (W phase), and mixing to obtain the G / O / W emulsion system fat simulant. The G / O / W emulsification system fat simulant is used as a fat substitute of a dairy product, so that the common problems of rough texture, insufficient flavor and the like of fat-reducing products can be effectively solved. The G / O / W emulsification system fat simulant can well simulate the texture and flavor of a whole milk product.

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 invention discloses a gastrointestinal ultrasound contrast agent without scattering echoes as well as a preparation method and application thereof, and relates to the technical field of biomedical ultrasound. The gastrointestinal ultrasound contrast agent comprises a thickening agent, a sound velocity regulator and water, the thickening agent comprises an edible gum thickening agent, and the edible gum thickening agent is selected from one or more of xanthan gum, guar gum, konjac gum, gellan gum, sodium carboxymethyl cellulose, Arabic gum, modified starch and natural starch; the sound velocity regulator is selected from one or more of skim milk powder, polyethylene glycol and mannitol. The gastrointestinal ultrasound contrast agent disclosed by the invention has the characteristics of no scattering echo and relatively low sound attenuation, and is suitable for clinical requirements of ultrasound examination and screening of gastrointestinal digestive tracts. For focuses, with high echoes, of all layers of the stomach wall or gaps of the stomach wall in the stomach wall, the gastrointestinal ultrasound contrast agent without scattering echoes has a very good contrast imaging effect.

The present invention belongs to the field of material technology, discloses a kind of protein-edible glue covalent graft composite starch aerogel and its preparation method and application, specifically discloses a kind of preparation method of aerogel, comprises the following steps: (1) preparation of covalent graft: protein and edible glue are mixed and dissolved, dried, and carried out Maillard reaction to obtain covalent graft; After starch gelatinization, pH is adjusted, and cross-linking agent, the covalent graft of step (1) are mixed, reacted, pH is adjusted to neutral, dried, and aerogel is obtained. The present invention combines protein-edible glue by glycosylation modification for the first time, makes it produce stronger environmental stability, then cross-links and compounds with protein-edible glue graft copolymer by starch, improves the combination of starch and copolymer. The prepared aerogel can form more holes, and the structure is more stable, thereby providing more binding sites, and the result embodied is that the adsorption amount to metal is larger.

A preparation method of fine dried noodles with high dietary fiber content comprises the following steps: adding water into tomato peel, stirring, crushing, filtering to obtain a solid, drying, and sieving to obtain tomato peel residue powder; mixing the tomato peel residue powder with high-gluten wheat flour to obtain a mixture A; adding edible salt and composite edible gum into water to prepare a mixture; the mixture A and the mixture B are stirred and mixed into flour floc, and the flour floc is fermented at constant temperature and cured into dough; the dough is pressed to be thin into dough strips, the dough strips are cut into noodles, and then humidity reduction is conducted. After a large amount of tomato peel residue powder is added, the edible salt and the composite edible gum are mixed and then added into the raw materials, so that the water binding capacity of dough and the dispersion uniformity of water in the dough are effectively improved, the ductility and elasticity of the dough are improved, and meanwhile, the cooking loss rate of the fine dried noodles is reduced; and the problem of erythema caused by aggregation of lycopene is solved, so that the high-quality fine dried noodles with high dietary fiber content are obtained, and the dietary fiber content reaches 9.62-11.14 g / 100g.

The invention discloses piezoelectric chewing gum with antibacterial and whitening effects and a preparation method of the piezoelectric chewing gum, and belongs to the technical field of pharmaceutical preparations. The piezoelectric chewing gum with antibacterial and whitening effects comprises the following raw materials in parts by weight: 80-120 parts of an edible gum base, 10-30 parts of a sweetening agent, 5-10 parts of saccharides, 10-30 parts of L-polylactic acid fibers, 1-10 parts of chitosan and 1-10 parts of gelatin. The piezoelectric chewing gum is prepared from the L-polylactic acid fiber with piezoelectric property, and the ROS generated by chewing the chewing gum in the oral cavity is combined with a hydrogel system formed by the chitosan and the gelatin and the spectral antibacterial property of the chitosan, so that complete and comprehensive whitening and effective and safe sterilization of teeth are realized; the problems that an existing tooth whitening method damages teeth, the effect is limited, daily use is not convenient and the like are solved, and the application prospect is wide.

The invention discloses traditional Chinese medicine extract chewing gum for assisting smoking cessation, a preparation method and application, and belongs to the technical field of assisting smoking cessation. The chewing gum consists of 10 medicinal and edible traditional Chinese medicine extracts and auxiliary materials, and the traditional Chinese medicine extracts are compatible according to'monarch, minister, assistant and guide 'and are designed aiming at the pathogenesis of'stagnation of lung due to smoke toxicity, lung dryness and spleen deficiency'. During preparation, the traditional Chinese medicines are soaked in a dark place at 25 DEG C, concentrated at low temperature and freeze-dried in vacuum to obtain the extract, and then the extract is mixed with the heated and softened edible gum base and the aromatic, molded and aged to obtain a finished product. The traditional Chinese medicine composition has physiological smoking cessation and psychological substitution effects, and the traditional Chinese medicines can clear smoke toxin, moisten lung and spleen and relieve withdrawal symptoms; the chewing action simulates smoking, and psychological dependence is relieved; and the gum base realizes drug sustained release and has a lasting effect. The product is safe, good in taste, capable of reducing relapse rate and suitable for assisting in smoking cessation.

The invention provides a cleaning label popping bead and a preparation method thereof, the popping bead is prepared by using a composite colloid of sodium alginate, oat polysaccharide and guar gum as a popping bead coat and coffee liquid, high fructose corn syrup, xanthan gum and calcium lactate as core materials through an embedding method. According to the prepared cleaning label popping bead, coffee liquid is blended into the popping bead while the types of edible colloids of the popping bead are reduced, a brand new coffee experience mode is provided for consumers, meanwhile, the prepared popping bead has good hardness and elasticity, later storage is stable, and the outer membrane breakage rate of the popping bead is low.

This invention relates to a composition for improving the safety of feeding in patients with dysphagia. The composition comprises 30-85% (w / w) maltodextrin or starch, 10-60% (w / w) edible gum, 1-15% (w / w) erythritol, and a pharmaceutically acceptable carrier. The composition of this invention has a high viscosity per unit mass, which facilitates the uniform dispersion of drugs or nutrients, accurately providing the necessary drugs or nutrients to patients with dysphagia, and significantly reducing the incidence of aspiration, choking, or related infections caused by swallowing difficulties.

The invention discloses 3D printing swallowing-friendly gel based on FLYZ and a preparation method thereof. The preparation method comprises the following steps: S1, adding water into poria cocos, almonds and pericarpium citri reticulatae according to a mass ratio of (2-5): 1: (2.5-5), and extracting; s2, dispersing edible gum and walnut oil in the extracting solution obtained in the step S1, stirring at 60-70 DEG C until the edible gum and the walnut oil are completely hydrated, and cooling to obtain printing ink; and S3, printing the printing ink obtained in the step S2 into the 3D printing swallowing-friendly gel based on FLYZ by using a 3D printer. The 3D printing gel which has remarkable antioxidant activity and meets the taste and safety of people with dysphagia (IDDSI 4 grade / extremely thick-pasty) is obtained by controlling the component proportion and process parameters of the gel, repeatable and adjustable texture indexes such as hardness and adhesiveness are achieved, and the requirements of people with dysphagia for oral retention and easy swallowing are met.

The application discloses a processing technology for embedding edible gum-based chewing gum particles into betel nuts and a product thereof, and belongs to the technical field of deep processing of betel nuts. The core step of the processing technology is as follows: selecting a betel nut semi-finished product after point halogenation, controlling the halogenation surface temperature to be 35 DEG C to 42 DEG C so that the halogenation body is in a semi-solid sticky state; selecting edible gum-based chewing gum particles with a diameter of 2.5 mm to 8.5 mm, and precisely embedding the chewing gum particles into the center of the halogenation surface of the betel nut; after standing at room temperature for solidification for 1 to 2 minutes, cooling and packaging to obtain the finished product. By controlling the solidification key node of the halogenation body, the application realizes high-strength fixation of the embedded particles, and the falling rate is lower than 0.5%. The processing technology is suitable for industrial mass production. The prepared product releases the gum base to wrap the betel nut fibers gradually during chewing, realizes the effect of soft chewing resistance, no tooth damage and less residue, and meanwhile, the traditional core taste of the betel nut is completely retained. The application solves the core pain points of the traditional betel nut, and the product differentiation is remarkable, and the product has strong market competitiveness.

The invention discloses a laundry sheet and a preparation method thereof, and relates to the technical field of daily chemicals, and the laundry sheet is prepared from the following raw materials in parts by weight: 20-50 parts of a surfactant, 20-40 parts of modified starch, 10-20 parts of modified cellulose, 5-10 parts of edible gum, 1-5 parts of sodium bicarbonate, 0.1-5 parts of a functional aid, 0.1-2 parts of a release agent and 10-20 parts of water. According to the laundry sheet, modified starch serves as a carrier, modified cellulose and edible gum are added, the modified starch and long-chain modified cellulose are bonded and wound through the gluing effect of the edible gum, then the flexibility of the laundry sheet is greatly improved, and meanwhile the edible gum has the water absorption effect and can prevent the laundry sheet from cracking and dusting. In addition, the added release agent also has an anti-adhesion effect.

The invention discloses a preparation method of sweet fermented grain poplar branch sweet cakes, and particularly relates to the technical field of beverage processing and preparation, the sweet fermented grains are subjected to heat treatment and cooling stabilization treatment, chitosan, calcium alginate, gelatin or polysaccharide materials are adopted for surface coating, and then the sweet fermented grains are subpackaged in edible or degradable small material films. The small material film can be fixed through a positioning structure on the inner wall of the cup body, edible glue or heat seal. During cup filling, the components such as the poplar branch sweet sauce, the milk dew, the sweet fermented grains, the compound stabilizer and the like are compounded, and finally controllable dissolution of the small material film in the liquid is achieved, and the sweet fermented grains are released. Through pretreatment and packaging design of the sweet fermented grains, the fermentation flavor of the sweet fermented grains can be effectively kept, excessive fermentation can be inhibited, gas precipitation and abnormal flavor are avoided, meanwhile, directional release and uniform dispersion of the small materials in the beverage are realized, and the drinking experience is improved. And by introducing the compound stabilizer and the degradable film material, the stability and texture performance of the milk tea system can be enhanced, and the environment-friendly requirement is met.

A method for assembling a pair of roof panels to inclined upper edges of a front wall and a back wall of a decorative edible structure includes placing a first roof panel and a second roof panel on respective first and second beads of edible adhesive applied to the inclined upper edges of the front and back walls. A retainer having first and second arms inclined relative to each other by a fixed incline angle is mounted to the decorative edible structure such that a first hook surface on the first arm engages a first lower edge of the first roof panel and a second hook surface on the second arm engages a second lower edge of the second roof panel to hold the first and second roof panels in position on the inclined upper edges at least until the first and second beads of edible adhesive has set.

The invention provides a highland barley whole flour composition and application thereof, and belongs to the technical field of highland barley flour deep processing. The highland barley whole flour composition provided by the invention comprises the following raw materials in parts by weight: main flour consisting of 70-90 parts of highland barley whole flour and 10-30 parts of high-gluten wheat flour, as well as vital gluten accounting for 5-20% of the total weight of the main flour, corn starch accounting for 0-16% of the total weight of the main flour, soluble soybean polysaccharide accounting for 0-0.8% of the total weight of the main flour and edible gum accounting for 0.2-1% of the total weight of the main flour. The highland barley whole flour composition provided by the invention has unique fragrance of highland barley, is rich in nutritional value, and has the advantages of smooth surface, fine structure and good elasticity when being prepared into a highland barley whole flour product. The highland barley whole flour prefabricated noodles provided by the invention are easy to make, preserve and transport, and can be eaten after being reheated, so that the modern fast-paced life is met, the popularization of highland barley products can be promoted, and more possibilities are provided for meeting the diversified requirements of modern people on healthy foods.

The invention provides a composite edible gum carrier with a water retention coating effect and a preparation method thereof, and belongs to the field of food processing, the composite edible gum carrier is mainly prepared by blending 100 parts of water, 0.8-1.0 part of carrageenan, 0.5-0.7 part of xanthan gum, 0.1-0.15 part of locust bean gum, and 0.10-0.20 part of potassium chloride. The composite edible gum can be used as another functional food carrier such as capsules, tablets and the like, can effectively bear oily food raw materials, and has very excellent water-retaining property, and the bleeding rate is lower than 1% within 18 months; meanwhile, the DHA algal oil can also be used as a coating agent, a film is formed on the added functional components, and the functional components wrapping the peculiar smell can reduce the peculiar smell (such as DHA algal oil), so that the mouth feel is better. The jelly prepared by the invention has strong bearing capacity, and overcomes the defects that the bearing capacity of functional components of the current jelly is insufficient, if the functional components are added sufficiently, the gel toughness is too hard or too soft, the taste is poor, water is easy to separate out, and hands or clothes are polluted when a bag is opened.

The invention provides a germinated highland barley compound, a composition with the germinated highland barley compound and application, and relates to the technical field of food processing. The compound provided by the invention is prepared from the following components in parts by mass: 10 to 20 parts of germinated highland barley powder, 0.1 to 0.4 part of hydrophilic edible gum and 0.1 to 0.4 part of dietary alkali, the preparation method of the germinated highland barley flour comprises the following steps: soaking and germinating highland barley, drying and crushing to obtain the germinated highland barley flour. The hydrophilic edible gum and the dietary alkali are compounded for use, so that the texture property, the cooking stability and the digestion resistance of the germinated highland barley can be synergistically improved, complex equipment or expensive raw materials do not need to be used, and the method is green, environment-friendly and simple in process.

The invention discloses an anti-depression gel candy and a preparation method thereof, and the anti-depression gel candy comprises the following components in parts by weight: 10-40 parts of edible gum, 40-60 parts of a natural sweetening agent, 0.2-0.8 part of citric acid and 5-30 parts of a day lily extract, wherein the hemerocallis citrina extract is obtained by performing alcohol extraction on hemerocallis citrina. The hemerocallis citrina baroni gel candy which is lasting in anti-depression effect and small in side effect is prepared aiming at the problems that an existing anti-depression drug is short in drug effect lasting time, easy to repeat and particularly serious in side effect, and the total flavone content is increased by optimizing a hemerocallis citrina baroni extraction process; the effective dose and the anti-depression effect are determined through in-vitro anti-depression verification of the day lily extract, then the taste of the day lily gel candy is adjusted according to a certain proportion, only natural sugar alcohol is added into the day lily gel candy, the acceptance degree of people is expanded, and the day lily gel candy has a certain nutritional value.

The invention discloses a sugar-coated fruit pellet capable of slowly releasing flavor in mouth, the sugar-coated fruit pellet capable of slowly releasing flavor in mouth comprises a sugar coating layer and an inner core body, the surface of the inner core body is coated with the sugar coating layer, the sugar coating layer comprises an outer skin layer and a powdered sugar layer, the outer skin layer comprises edible gum and pigment, and the powdered sugar layer comprises edible powdered sugar; at the room temperature of 25 DEG C, a sugar coating layer of the sugar-coated fruit pellet is dissolved in water at the temperature of 35-37 DEG C, the position of the sugar-coated fruit pellet is taken as the center, the dissolving time is t, when t is larger than or equal to 90 s and smaller than or equal to 120 s, a flocculent diffusion surface appears on the sugar-coated fruit pellet, and a circle of pigment diffusion surface is arranged on the periphery of the flocculent diffusion surface. By limiting the flocculent diffusion surface and the pigment diffusion surface of the sugar-coated fruit pellet, the solubility of the sugar-coated layer of the sugar-coated fruit pellet is limited, so that the sugar-coated fruit pellet achieves a moderate taste, the condition that the eating taste is slightly sour or sweet is avoided, and the sugar-coated fruit pellet is only dissolved in the mouth but not dissolved in the hand is realized.

The present disclosure relates to edible capsules, methods of making the same, and methods of using edible capsule food products (e.g., beverages), such as coffee, tea, refreshing beverages, and water. This abstract is intended as a scanning tool for search purposes in the particular art and is not intended to be limiting of the present invention.

The invention relates to the technical field of caries prevention, in particular to bacteriostatic and anti-caries xylitol chewing gum and a preparation method thereof. The chewing gum comprises an edible gum base, xylitol, a first fruit extract, a second fruit extract, peppermint oil and sodium bicarbonate. Wherein the first fruit extract is an acid cherry extract; the second fruit extract is selected from one or more of quince extract, apple extract and pear extract. The xylitol, the first fruit extract and the second extract are used in the chewing gum to achieve triple synergistic antibacterial and anti-caries effects, so that the anti-caries effect is improved. The food-grade raw materials are completely used in the formula, so that the calorie burden is low, and the food is friendly to children, pregnant women and diabetic patients.

The invention is suitable for the technical field of incense paste, and provides konjac-based composite essence slow-release incense paste and a preparation method thereof.The preparation method comprises the following steps that S1, 30-85 parts by weight of konjac flour, 10-50 parts by weight of modified starch and 1-8 parts by weight of edible gum are mixed, 322-810 parts by weight of pure water are added, and stirring is conducted at the temperature of 80-110 DEG C to form gel with the viscosity of 3000-6000 mPa.s; then adding 5-20 parts by weight of aqueous alkali, stirring for 20-70 seconds at the temperature of 80-120 DEG C, standing, cooling and forming, centrifugally dewatering, drying in vacuum at low temperature, and crushing for 3-10 mm to obtain a konjac matrix; s2, beta-cyclodextrin and natural plant absolute oil are mixed according to the mass ratio of 1: (6-9), the total weight of the beta-cyclodextrin and the natural plant absolute oil is 20-40 parts, and clathration is conducted for 0.5-2 h at the temperature of 18-40 DEG C; s3, adding essence into the mixture obtained in the step S2, and mixing to obtain an essence compound; and S4, adding the essence compound into the konjak matrix, adsorbing and filtering until no liquid flows out, thereby obtaining the konjak-based compound essence slow-release incense paste. According to the scheme, the incense paste has better slow release property and stability, the essence compatibility is good, and the loading capacity is high.

The application provides a sugar-free sugar liquid for fruit cans and a preparation method and application thereof, and relates to the technical field of food, and comprises the following components: a natural sweetener and a pulp protection composition; the pulp protection composition comprises edible colloid and a cellulose derivative; the natural sweetener comprises stevioside, glucosyl stevioside and liquorice extract; the edible colloid comprises one or more of pectin, carrageenan, xanthan gum, guar gum and locust bean gum; and the cellulose derivative comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose. The application uses a natural sweetener, adopts a sugar-free formula, greatly reduces the amount of traditional sugar, does not use sugar alcohol raw materials that can cause human diarrhea, significantly reduces the heat of the product, and improves the osmotic pressure of the sugar liquid composition, thereby solving the technical problem that the pulp is difficult to keep in shape during sterilization and shelf life.

The application discloses a bacteriostatic agent, which comprises the following substances in percentage by weight: 18-22% of salt, 0.08-0.12% of edible glue and the rest of water. The application also discloses a method for using the bacteriostatic agent, which comprises the following steps: after the cooking process of soy sauce production is completed, using a conventional cleaning method to clean the cooked beans, bean skins and other substances remaining in the cooking equipment and the discharging equipment; after cleaning, spraying the bacteriostatic agent on the inner wall of the cooking equipment and the discharging equipment, and naturally airing for the next cooking. The maximum salt tolerance concentration of heat-resistant bacteria-bacillus is 12%, and the bacteriostatic measure prepared according to the physiological characteristics has strong pertinence and remarkable effect. The edible glue such as xanthan gum has good adsorption, and the bacteriostatic agent prepared by compounding the edible glue with salt water can relatively durably make the surface of the equipment in a high-salt environment, thereby achieving good bacteriostatic effect.

A plant-based soft capsule comprising a film-forming composition, the film-forming composition being used for forming a soft capsule shell and comprising 1-15 parts by weight of a first edible gum, 1-15 parts by weight of a second edible gum, 10-50 parts by weight of a plasticizer, and a certain amount of a pH adjusting agent, wherein the amount of the pH adjusting agent is such that the pH value of the soft capsule shell is less than 5 when formulated into a 5wt % aqueous solution, preferably 3-4.5, and the first edible gum is gellan gum and the second edible gum is pectin. The soft capsule has a pleasant texture when chewed, ruptures easily when bitten, is brittle yet palatable, and is suitable for consumption by children and the elderly.