93 results about "Gel strength" patented technology

The invention discloses oyster-soybean compound protein gel constructed based on low-temperature synergy as well as a preparation method and application of the oyster-soybean compound protein gel, and belongs to the technical field of functional foods. The composite gel is formed by oyster protein and soybean protein isolate through low-temperature stabilization, medium-temperature construction and thermal induction treatment. The preparation method comprises the following steps: preparing an oyster protein suspension; preparing a soybean protein isolate suspension; the oyster protein suspension and the soybean protein isolate suspension are mixed, stirred and left to stand, a gel structure is preliminarily constructed and then subjected to thermal induction curing treatment, and after the thermal induction curing treatment is finished, the oyster-soybean compound protein gel is formed through storage at low temperature and can be used in the field of food processing. The oyster protein and the soybean protein isolate are combined, so that the composite gel has excellent gel strength, smooth texture and long-acting storage stability, no organic chemical reagent or food additive is used in the preparation process, the formula safety is ensured, the process is simple and convenient, and the composite gel shows huge application value and industrialization prospect.

The invention belongs to the field of marine food processing, and provides a marine food containing yellow croaker and a preparation method thereof.The marine food containing yellow croaker is prepared by adopting collaborative design of a minced yellow croaker protein-polysaccharide composite nano colloid powder intermediate and low-molecular fish collagen, through microbial transglutaminase cross-linking and cryoprotectant compounding regulation and control, and the marine food containing yellow croaker and the preparation method of the marine food containing yellow croaker are obtained. A minced fillet protein continuous phase network structure with uniformly dispersed nano-particles is constructed, the gel strength is 900-1300 g.cm, the gel strength retention rate is not lower than 80% after 6 times of freezing and thawing cycles are frozen for 3-5 times, the unfreezing drip loss is not higher than 8 wt%, the hardness is 1500-2500 g, and the taste characteristics of high strength and good elasticity are obtained. The technical problems that high gel strength and freeze-thaw stability of a traditional surimi product are difficult to consider, the taste is worse easily due to improvement of mechanical properties, nano-particles are difficult to uniformly disperse in a high-solid-content system and the like are solved, and the surimi product has wide application value in the fields of surimi products, quick-frozen prepared foods and marine functional foods.

The present invention relates to a modified citrus fiber product, wherein the modified citrus fiber product has a gel strength of from 30 SAG to 100 SAG and a degree of esterification of from 30% to 100%. The invention also relates to a method for producing said modified citrus fiber product. The present invention avoids the use of an activation step involving the conversion of trapped water-insoluble pectin to free water-soluble pectin using chemicals (e.g., acids) while still obtaining a suitable amount of free water-soluble pectin to produce a citrus fiber product having a gel strength (SAG) of between 30 SAG and 100 SAG. Avoiding such an activation step ensures that the intrinsic factors of the pectin contained in the modified citrus fiber product are comparable to those found in the natural citrus fiber source.

The invention provides a Pickering emulsion with stable phycocyanin-rosmarinic acid conjugate and application of the Pickering emulsion in a surimi product, and the Pickering emulsion is characterized in that PC-Ra prepared by oxidizing rosmarinic acid with laccase and then covalently conjugating with phycocyanin is used as an emulsifier, corn oil is used as an oil phase, and five groups of emulsions from PC-Ra20 to PC-Ra40 are prepared through homogenization. The emulsion is added into surimi in proportion, and the surimi product is prepared through chopping and mixing, sausage filling and two-stage heating and can be used as a fat substitute to effectively fill and strengthen a gel three-dimensional network. Experiments show that the emulsion can overcome the gelation defect of the surimi caused by direct addition of grease, the PC-Ra30 group has the optimal effect, the gelation strength and the water binding capacity of the surimi can be remarkably improved, the cooking loss is reduced, and lipid is effectively delayed; according to the invention, bioactive components are combined with an emulsion technology, and an effective solution is provided for developing high-quality and high-added-value green surimi products.

The invention discloses oleogel based on egg white protein, preparation of the oleogel and application of the oleogel in improving the gel strength of Peru squid surimi. The self-prepared egg white powder oleogel is added into the squid surimi as a fat analogue. Experiments prove that the squid surimi gel is beneficial to promoting the network structure of the surimi gel, so that the hardness of the surimi gel is increased, the water holding capacity is improved, the total concentration of flavor compounds is increased, the proportions of alcohols and aldehydes are reduced, and hydrocarbon and aromatic compounds are increased. The application of the oil gel as a fat substitute in the minced fillet gel has great potential. And healthy, low-fat and flavor-enhanced surimi gel products can be developed in the future.

This invention discloses a method for preparing high-strength locust bean gum gel based on magnetized water, belonging to the field of food and materials science and technology. The method first magnetizes deionized water under a magnetic field strength of 300-500 mT to obtain magnetized water; then, using this magnetized water as a solvent, locust bean gum powder is dispersed, and after heating to swell and cooling to stand, a gel is formed. This invention modifies the solvent water through physical magnetization technology, significantly improving the gel strength, water retention, and thermal stability of locust bean gum gel without adding any chemical reagents. The process is green, safe, simple to operate, and low in cost, showing broad application prospects in the food industry, pharmaceutical carriers, and other fields.

The invention belongs to the technical field of food processing, and particularly relates to high-stability theanine soft sugar and a preparation method thereof. The preparation method comprises the following steps: S1, uniformly mixing theanine and a carboxylate polymer in water, adjusting the temperature to 30-40 DEG C and the pH value to 4-5, carrying out a heat preservation reaction for 25-35 min, and then carrying out vacuum drying, grinding and sieving to obtain a theanine inclusion compound; s2, mixing syrup prepared by heating and dissolving carbohydrates with the gel after swelling and gelatinizing, and boiling to form a sugar solution; and S3, fully mixing the theanine inclusion compound with the sugar solution, controlling the temperature at 65-75 DEG C, adding a metal compound buffer solution, uniformly stirring and mixing, carrying out injection molding, cooling and shaping, and drying to obtain the theanine soft sugar. By means of the collaborative design of inclusion protection and ion collaborative gel strengthening, the activity stability of theanine can be guaranteed, the gel strength and texture of the soft sweets are optimized, and the market competitiveness of products is improved.

The present application relates to a kind of methods for monitoring the change of gel strength in surimi thermal processing process based on hyperspectral imaging technology online, comprising: collecting the original hyperspectral data of surimi sample in heating process, and determining the gel strength of the surimi sample;The original hyperspectral data is pretreated;Based on the original hyperspectral data and gel strength after pretreatment, a data set is constructed;The data set is used to train and verify PLS model, and the gel strength prediction model is obtained;The gel strength prediction model is used to monitor the change of gel strength in surimi thermal processing process.The present application can realize the online, fast and non-destructive monitoring of gel strength in industrial surimi two-stage heating process.

The invention discloses a preparation method of skin belly slices and skin belly shreds, and particularly relates to the technical field of food processing.The method comprises the steps of raw material pretreatment, precise cooking and pot separation, multi-stage controllable chopping and mixing and gel system construction, programmed cooling and shaping and slitting. In the chopping process, a composite gel containing glutamine transaminase is added at the temperature of 50-60 DEG C, and a programmed cooling process is coupled to promote the protein to generate efficient cross-linked gel. The method effectively solves the problems of uneven texture and poor elasticity of a traditional skin belly product, the gel strength, elasticity and water binding capacity of the product are remarkably improved, accurate control over the product specification and standardization and high efficiency of production are achieved by integrating automatic intelligent slitting equipment, in addition, the basic process is easy to derive, and the production cost is reduced. Innovative products with porous or sandwich structures can be prepared, categories are enriched, and market competitiveness is improved.

The invention belongs to the technical field of cigarette capsules, and discloses a brittle cigarette capsule wall material suitable for high-speed dripping production and application of the brittle cigarette capsule wall material, the brittle cigarette capsule wall material is composed of mixed glue and soluble ionic salt, and the mixed glue is composed of gelatin, carrageenan and gellan gum; the capsule wall material formula for the brittle cigarette is suitable for high-speed dripping production, has the performance advantages that the viscosity is low to adapt to high-speed equipment, the gel strength is high to ensure the integrity of the capsule, the brittleness is excellent, small fragments are formed through pinching breaking to avoid blocking a smoke channel, and the production efficiency and the product quality of blasting beads can be remarkably improved.

The present application relates to the technical field of food processing, and discloses a kind of mushroom foot powder minced meat product and its preparation method, the method includes: after drying edible mushroom foot, ultrafine grinding is carried out, and mushroom foot powder is prepared;Lean meat, fat and mushroom foot powder are added according to the mass ratio of 76:16:8, and salt and ice water are added and chopped into a paste, after low-temperature emulsification, heating treatment is carried out, and the mushroom foot powder minced meat product is obtained.The present application makes full use of edible mushroom processing by-products, significantly improves the water retention and gel strength of minced meat by adding mushroom foot powder, reduces the cooking loss, and improves the texture characteristics;At the same time, the fat content of the product is effectively reduced, the digestion and absorption are promoted, it is suitable for industrialized large-scale production, and the prepared minced meat product has a dense gel network structure and excellent processing characteristics, which meets the needs of consumers for low-fat healthy meat products.

The invention relates to the technical field of food processing, in particular to low-viscosity sucking jelly with smooth taste and a preparation method of the low-viscosity sucking jelly. The invention provides an innovative solution aiming at the problems of too high gel strength, large viscosity, difficulty in sucking and strong oral cavity residual feeling caused by the use of a locust bean gum and xanthan gum compound system in the existing sucking jelly. Soluble soybean polysaccharide in a specific proportion is introduced into a system taking locust bean gum and xanthan gum as a gel basis, and a compact gel network is effectively weakened and reconstructed by utilizing an electrostatic repulsion effect generated by anion characteristics of the soluble soybean polysaccharide, so that the gel strength and apparent viscosity of a product are reduced on the premise that the overall stability is not influenced, and the stability of the product is improved. The flowability and the smoothness are improved. The sucking jelly prepared by the method is easy to suck, fresh and cool in taste and quick in flavor release, and has a good market application prospect.

The invention belongs to the field of deep processing of food protein, and particularly relates to a method for improving the gel strength of vegetable protein by using shrimp shell protein. The method comprises the following steps: dispersing vegetable protein in a shrimp shell protein aqueous solution with the mass concentration of 4-8%, adding TGase enzyme, uniformly stirring and mixing at room temperature, heating for enzyme deactivation, and cooling to obtain the high-gel-property protein gel. According to the invention, the shrimp shell protein, which is a food processing byproduct, is utilized to enhance the gel strength of the vegetable protein, and the prepared gel network is more compact and better in water binding capacity. The operation steps are simple and easy to implement, and the method has good application prospects in the food industry.

The application discloses a kind of environment-friendly self-degradable crosslinking gel for medium-temperature geothermal well leak stoppage and a preparation method thereof, and the raw materials for preparing the environment-friendly self-degradable crosslinking gel for medium-temperature geothermal well leak stoppage are composed of the following components in weight percentage: 100 parts of water, 1.2-1.5 parts of gelling agent, 1.5-2.5 parts of delayed crosslinking agent, 0.1-0.3 parts of crosslinking control agent, 1-3 parts of reinforcing agent, and 0.5-1.5 parts of stabilizer; wherein, the raw materials of the delayed crosslinking agent include wood powder, diatomite, zirconate crosslinking agent and temperature-sensitive material. The environment-friendly self-degradable crosslinking gel provided by the application has the characteristics of adjustable crosslinking time, high gel strength, good environmental performance, etc., and can automatically degrade, causing little damage to geothermal reservoirs, achieving the goal of both stopping geothermal well leakage formation and protecting thermal reservoirs, and is a kind of environment-friendly self-degradable crosslinking gel leak stoppage technology suitable for medium-temperature geothermal energy exploration and development.

The invention relates to the technical field of food colloid modification and food processing, in particular to a modified gelatin raw material, a preparation method and application of the modified gelatin raw material in soft sweets. The preparation method of the modified gelatin raw material comprises the following steps: mixing a gelatin base material with water to prepare a gelatin solution, and adding neutral protease for enzymolysis to obtain enzymatic hydrolysate; cooling the enzymatic hydrolysate, adding glutamine transaminase, and stirring for reaction to obtain a mixture A; the mixture A is subjected to spray drying, powder is collected, smashed and sieved, and the modified gelatin raw material is obtained. Through composite modification, high gel strength (250-280 Bloom), excellent emulsion stability (greater than or equal to 95%) and fresh and cool taste (low stickiness) are simultaneously realized on the basis of a single gelatin raw material, and the performance indexes are comprehensively superior to those of unmodified and single modified gelatin; the soft sweets prepared from the modified gelatin material are good in elasticity, not sticky to teeth and good in flavor release.

The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.

The application discloses a method for ultrasonic regulation and control of functional properties of acidified cannabis sativa L. protein and application thereof. The application fully hydrates the cannabis sativa L. protein under acidification conditions, combines ultrasonic pretreatment, and performs heat induction to make the protein have ordered aggregation with enriched beta-folding, and meanwhile, improve the functional properties of the protein: the gel strength is 12.37 g under 60% ultrasonic power, which is about 33% higher than that of a non-ultrasonic control, the cohesiveness is 8.6 g, the emulsion stability is 185.89 min, which is about 2.6 times higher than that of the non-ultrasonic control, the apparent viscosity is improved and presents shear thinning behavior (power law index n1 < 1), and the strain breakage resistance is enhanced. The method can simultaneously regulate and control the ordered aggregation degree, gel property, emulsification and rheological property of the cannabis sativa L. protein, is suitable for strong acid type plant protein beverages, acid emulsions and high-acid gel food systems, and has the advantages of simple process, green safety and the like.

The invention belongs to the technical field of food processing, and discloses preparation and application of a thermal processing adaptive type massive fat simulant based on protein fibers and sodium alginate. The method comprises the following steps: firstly, carrying out glycerolysis on palm liquid oil by using lipase to obtain glycerolysis lipid with the content similar to that of lard solid fat; protein fibers and sodium alginate form a compound, in the emulsifying process, glycerolysis lipid is evenly dispersed in a continuous phase of the compound, an egg box cross-linked network structure is assembled under induction of calcium ions, the effects of solidifying grease and maintaining a compact and stable three-dimensional gel network are achieved under the high-temperature condition, and the fat simulant is endowed with the high elasticity. Meanwhile, due to the interface adhesiveness of the glycerolysis lipid oil drops and a polymer network, liquid drop coalescence and migration under the heating condition are inhibited. The obtained blocky fat simulant has good gel strength and thermal stability, can slowly release grease in a dynamic heating environment, keeps structural integrity, and can realize simulation and replacement of animal fat blocks in meat products.

The present application relates to the field of food technology, in particular to a natural pectin composition suitable for weight loss population and its preparation method and application. The natural pectin composition comprises: fructus pruni naturalis gum powder and chia seed gum powder, and the mass ratio of the fructus pruni naturalis gum powder and the chia seed gum powder is 1:0.05-1. In the present application, the fructus pruni naturalis gum powder and the chia seed gum powder are compounded according to the defined ratio, and after adding water, a low-calorie gel food with satiety is obtained. The gel food has high gel strength, good taste and good swelling performance in the stomach, so it stays in the simulated gastric juice environment for a long time, has good satiety, helps to reduce the hunger of the weight loss population, thereby helps to control the food intake, and further achieves the effect of weight loss.

This invention belongs to the field of food processing technology and provides an antioxidant jam and its preparation method. The invention employs a synergistic design of a pectin-calcium ion microgel and a core-shell microcapsule bilayer microstructure. The core of the core-shell microcapsule contains ascorbic acid or sodium ascorbate, while the shell contains a pectin-calcium ion crosslinking network. This design helps to balance processing adaptability, structural stability, and preservation of antioxidant activity. It solves the technical challenges of the coupling contradiction between gel strength and water-free properties after the introduction of the ion-crosslinked microstructure, the synergistic optimization of microcapsule encapsulation efficiency and controllable release, and the thermosensitive degradation of ascorbic acid under heat treatment and shear conditions. This invention has broad application value in functional food fields such as jams, jellies, and baking fillings.

The invention relates to a production process of a flavored minced fillet product. The production process specifically comprises the following steps: firstly, mincing a minced fillet raw material to obtain minced fillet; stirring ice, water, shrimp meal and soybean protein serving as raw materials to obtain colloid; uniformly stirring and mixing the minced fillet with phosphate, salt, egg white, seasonings, colloid, ice water, starch, minced garlic, fat, essence and carrots to obtain slurry; and then shaping the slurry into a required shape and shaping, and finally quickly freezing the product, plating ice glaze, packaging and disinfecting to obtain the flavored minced fillet product. The preparation process of the surimi product is specifically defined, the shrimp meal, ice and water are prepared into colloid with a gel structure in advance according to a specific proportion, then the colloid is mixed with the surimi and other raw materials according to a specific procedure, temperature limitation in the pulping process is strictly controlled, the surimi product with high gel strength is prepared, and the quality of the surimi product is improved.

The application provides an amidated pectin and a preparation method and application thereof, and belongs to the technical field of food additives.The preparation method of the amidated pectin comprises the following steps: mixing citrus high methoxyl pectin, an ethanol solution and concentrated ammonia water to react, and then obtaining the amidated pectin after washing and drying.The amidated pectin has gel stability and environmental tolerance, and is especially suitable for being used as a stabilizer of stirred yogurt.The amidated pectin is applied to stirred yogurt, mixed with a sweetening agent, and then added into preheated fresh milk, and then the stirred yogurt is subjected to the steps of homogenization, sterilization, inoculation fermentation, demulsification and post-ripening, so that a product with uniform texture, high water holding capacity and high freeze-thaw stability can be prepared.In addition, the amidated pectin and sodium octenyl succinate starch are compounded, the freeze-thaw water holding capacity of the gel, the gel strength and the TPA index can be improved without adding sucrose, and the product can be applied to sucrose-free and frozen food.

The invention relates to the technical field of preparation of minced fillet, in particular to a sodium-salt-reduced minced eel product and a preparation method thereof. The method comprises the following steps of: preparing surimi from astrokang eel or Japanese eel serving as a raw material, and adding food-grade sodium chloride and potassium chloride in a blending process; and carrying out ultrahigh pressure treatment on the formed and packaged minced fillet product, and finally carrying out heating gelation and cooling. By specifically adjusting the adding proportion of sodium chloride and potassium chloride and ultrahigh pressure process parameters, the sodium content can be remarkably reduced, meanwhile, quality loss caused by salt reduction can be made up, raw material characteristics can be better adapted, and the gel strength, flavor and shelf life of the product are comprehensively improved.

The invention relates to a soft gelatin capsule. The soft gelatin capsule comprises a capsule shell and filler wrapped by the capsule shell. The capsule shell comprises a low viscosity gelatin having a viscosity of from about 1.5 to about 2.4 mPas and a gel strength of from about 150 to about 280 g Bloom, preferably from about 180 to about 250 g Bloom, in each case as measured in 6.67% gelatin solution at 60 DEG C according to GME-proprietary Standard Test Method for Edible Gelatin.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

The invention discloses salt-reduced but saltiness-reduced surimi gel based on lily powder replacing table salt and a preparation method thereof, and relates to the technical field of surimi product processing. According to the preparation method of the surimi gel provided by the invention, in the process of preparing the surimi gel, lily powder is added into surimi instead of a part of table salt. The method solves the technical problems that the existing minced fillet gel salt reducing process cannot ensure the minced fillet gel performance at the same time, the cost is high and the like; according to the method, the sodium salt content is reduced, and the gel performance indexes such as the gel strength, the texture characteristic, the water binding capacity and the microstructure can be ensured while the sensory and salinity indexes of the minced fillet gel are not obviously changed, so that the substitution effect of the lily powder on the sodium chloride is explored, and a new technical approach is provided for quality regulation and control of low-salt minced fillet products.

This invention discloses a low-salt Antarctic krill surimi gel and its preparation method based on the synergistic construction of ultra-high pressure pretreatment and sodium brine gel post-filling, belonging to the field of aquatic food processing technology. The method first constructs a sodium brine gel using chickpea protein, pullulan, and salt, then prepares Antarctic krill surimi with a low total salt content. The low-salt surimi is pretreated under ultra-high pressure at 300-450 MPa, followed by the addition of sodium brine gel and low-temperature chopping. After pre-geling at 35-45 ℃ and heat-curing at 85-95 ℃, a composite surimi gel is obtained. This process allows ultra-high pressure to primarily act on the myofibril proteins of Antarctic krill, with the brine-loaded gel serving as the subsequent network filling phase and sodium brine gel. + The locally enriched phase is dispersed in the continuous gel network, which simultaneously improves gel strength, water retention, texture and saltiness perception without increasing the total sodium content. It is suitable for low-salt shrimp paste, shrimp sausage and ready-to-eat shrimp paste products.

The invention relates to the technical field of food processing, and discloses a preparation method of starch vermicelli free of thermalization and thickening and a product. The preparation method comprises the following steps: sieving starch, and preparing granular cold water swellable starch by adopting a high-temperature and high-pressure reaction or extrusion modification process; the preparation method comprises the following steps: proportionally adding granular cold water swellable starch and untreated starch into a mixer, and uniformly dry-mixing; then adding water and stirring to form uniform and non-caking plastic starch dough; extruding the starch dough to prepare vermicelli / vermicelli; freezing, aging and drying the vermicelli / vermicelli, cooling to room temperature, and packaging to obtain the finished product vermicelli / vermicelli. By adopting the preparation method to prepare the vermicelli / vermicelli, the step of independent hot gelatinization and thickening in the traditional process is omitted, the energy consumption is reduced, meanwhile, the gel strength and the elongation at break of the vermicelli / vermicelli are improved, the cooking loss and the vermicelli breaking rate are reduced, and the problems that the traditional vermicelli / vermicelli is easy to break and slightly hard in mouth feel are solved.

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 discloses a preparation method and application of agar with high water-retaining property and high gel strength. The method comprises the following steps: firstly, carrying out phosphorylation reaction on agar powder in a sodium tripolyphosphate or sodium pyrophosphate aqueous solution, then carrying out esterification reaction with a maleic anhydride ethanol solution, and carrying out screw extrusion treatment under specific conditions; and finally, mixing with a compound polysaccharide colloid consisting of konjac gum, carrageenan and locust bean gum and an ion regulator containing potassium chloride, xylitol and cane sugar, and washing and drying to obtain a final product. The agar product prepared by the method has excellent performance, the water-retaining property is greater than or equal to 95%, the gel strength is greater than or equal to 1500g / cm < 2 >, the light transmittance is greater than or equal to 85%, and the agar product can be widely applied to the fields of food industry, biological medicine and cosmetics.