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629 results about "Glucomannan" patented technology

Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener.

Method for preparing glucomanna sponge through environment-friendly method

The invention relates to an environment-friendly preparation method for a glucomannan sponge. The environment-friendly preparation method aims to overcome the defects of generation of a great deal of alkaline sewage and decolored sewage and severe environmental pollution in the prior technology for producing a konjak sponge for bathing, and provide the environment-friendly preparation method for the glucomannan sponge for bathing, wherein the alkaline sewage and the decolored sewage can not be generated in the manufacturing technique. The environment-friendly preparation method for the glucomannan sponge comprises the following steps: glucomannan is adopted as a raw material and calcium hydroxide is adopted as a gelation-stimulant, and the glucomannan and the calcium hydroxide are weighed in proportion, added into water and uniformly mixed; a mixture is filled into a die which is then placed into a steaming tool for solidification; after the solidification is over, the mixture of the glucomannan and the calcium hydroxide forms monolithic gel; the monolithic gel is frozen, naturally unfrozen after freezing is over, and forms a glucomannan sponge semiproduct after unfreezing; and the semiproduct is subjected to demoulding, dehydration and drying to obtain the finished product of the glucomannan sponge for bathing.
Owner:ZHEJIANG NORMAL UNIVERSITY

Method for preparing konjac glucomannan and oligo-glucomannan with different molecular weights

The invention relates to a method for preparing konjac glucomannan and oligo-glucomannan with different molecular weights. The method comprises the following steps of: rapidly adding0.1-30 parts of purified konjac glucomannan into a solution prepared by 0.001-0.01 part of glycoside hydrolase and 10-100 parts of distilled waterunder the stirring condition; reacting for 0.5-72 hours under the condition of the temperature of 30-60 DEG C and the pH of 2.0-10.0; and deactivating enzyme for 15 minutes in a boiling water bath to obtain konjac glucomannan and oligo-glucomannan aqueous solutions with different molecular weights; adding 1-30 parts of peptizing agent for stirring for 0.5-5 hours; depositing konjac glucomannan and oligo-glucomannan molecules with different molecular weights with 10-100 parts of anhydrous ethanol; after centrifugally separating sediments, adding 10-100 parts of anhydrous ethanol for strongly stirring for 0.5-5 hours; repeatedly depositing, centrifuging and stirring for 3-5 times, drying the sediment obtained by last centrifugation in a double-conic vacuum rotary drier; and grinding and screening the sediment to obtain the konjac glucomannan and the oligo-glucomannan. The method disclosed by the invention has the advantages of simplicity, low cost and wide product application.
Owner:SOUTHWEAT UNIV OF SCI & TECH

Dietary fiber health-care beverage

The invention provides a health drink that contains compound combined dietary fiber and is made from wheat bran and konjaku flour. The drink in the form of a solid is packed according to the following weight ratio: wheat bran accounts for 10-95% and is mixed with konjaku flour in balancing amount. The invention has the following advanced technological effects: the main constituent of konjak, glucomannan, can produce gel by absorbing water and swelling instantly when the glucomannan dissolves in water, thereby dispersing the wheat bran uniformly into a paste which is smooth and delicate, and being recommended to be consumed in combination with natural flavorings such as cocoa, coffee and the like. Compared with the prior drinks such as slimming tea, the invention solves the long-standing problem that wheat bran is too insoluble to be directly processed for drinks. More importantly, the invention has the following characteristics: as wheat bran fiber and konjaku flour fiber are capable of swelling rightly after absorbing water, only a small quantity of the health drink is enough to make people feel full, thereby preventing people from eating too much; and as wheat bran fiber and konjaku flour fiber are highly impermeable, the small intestine secrets more enzymes, so that waste deposit settled on the intestinal wall can be removed out of the human body as soon as possible. The invention has the advantages that the health drink is easy to carry and consumer-friendly. Moreover, the health drink can be considered as an alternative to drinks such as milk, soy-bean milk, coffee and the like during the breakfast time, but also is a good option prior to dinner, thereby achieving the purpose of losing weight without causing any side effects (such as exhaustion, fatigue and the like because of starvation diet, diarrhea and excessive physical activities).
Owner:崔晨

Preserving agent for litchi and preparation method of the preserving agent for litchi

The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.
Owner:周建卿

Method for processing purified konjac flour

InactiveCN102640909ANo gelatinizationNo adhesionFood preparationOxygenPolyphenol oxidase
A method for processing purified konjac flour comprises twelve steps of material selection, swelling, extraction, material placing in a low temperature oxygen-free room, grinding, dehydration, dehumidification drying, dry grinding, winnowing, sieving, checkout and homogeneous warehousing. The method for processing the purified konjac flour has the advantages that the swelling and the extraction can enable impurities in the konjac flour to be soluble in impregnation liquid and accordingly separated out, the activity of polyphenol oxidase can be restrained and brown stain can be prevented through processing in the low temperature oxygen-free room. Starch and the impurities attached to glucomannan particles can be further peeled off through the grinding, and then the impurities are removed through the dehydration. Heating can be avoided and brown stain, gelatinization and adhesion can be prevented through the dehumidification drying. By means of the grinding in the low temperature environment, the ragility of konjac particles can be improved, the impurities can be easily separated, and small particles can be obtained. Various levels of purified konjac flour meeting the national requirements is obtained after the sieving. Therefore, produced purified konjac flour does not contain sulfur, is free of brown stain, gelatinization and adhesion and is pure white, and the product quality is improved.
Owner:重庆天娇农业开发有限公司
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