321 results about "K carrageenan" patented technology

The invention discloses konjac jelly powder. The konjac jelly powder comprises the following components in part by weight: 30 to 40 parts of konjac powder, 10 to 25 parts of carrageenin, 0 to 10 parts of xanthan gum, 0 to 15 parts of locust bean gum, 0 to 20 parts of guar gum, 5 to 12.5 parts of sodium citrate, 8 to 15 parts of potassium chloride, 0 to 7 parts of xylitol and 2 to 5 parts of citric acid. A method for preparing jellies by using the konjac jelly powder comprises the following steps of: mixing the konjac jelly powder and white granulated sugar uniformly; pouring the mixed white granulated sugar and konjac jelly powder into a stirred cold water proportioning cylinder; continuously adding the white granulated sugar or syrup, opening steam and heating; and performing filtration, packing and sterilization to obtain konjac jelly finished products. The konjac jelly powder provided by the invention has low production cost, adjustable taste and high dietary fiber content; the prepared konjac jellies do not need to be treated by alkali; and the method for preparing the jellies by using the konjac jelly powder has simple making process and low making cost.

The invention relates to probiotic microcapsules as well as a preparation method and application thereof. The probiotic microcapsules comprise a core material and a wall material, wherein the core material is probiotics; the outer layer of the wall material is coated with chitosan; the wall material is prepared from an aqueous solution containing a natural polymer material and a freeze-drying protection agent; the freeze-drying protection agent comprises one or more of glucose, fructose, sucrose, lactose, trehalose, soluble starch, glycerin, mannitol, Arabic gum, dextran 40 and skim milk; the natural polymer material comprises one or more of gellan gum, xanthan gum, k-carrageenan, sodium alginate, cellulose acetate phthalate or gelatin; in the aqueous solution, the volume fraction of the freeze-drying protection agent is 4.0%-20.0% and the volume fraction of the polymer material is 0.5%-5.0%. The probiotic microcapsules can keep excellent acid resistance and storage stability before and after being freeze-dried.

The invention discloses a stomachic noodle with sweet potato and matrimony vine. The noodle is prepared from following raw materials in parts by weight: 90 to 120 parts of bread flour, 5 to 10 parts of bucketwheat flour, 10 to 15 parts of konjak flour, 1 to 2 parts of red bean powder, 5 to 10 parts of almond powder, 2 to 4 parts of yolk powder, 1 to 2 parts of wall-broken Ganoderma lucidumspore spore powder, 10 to 15 parts of sweet potato powder, 0.1 to 0.3 parts of iodized salt, 25 to 30 parts of soft water, 4 to 8 parts of composite fruit lyophilized powder, 1 to 2 parts of dried tremella, 2 to 4 parts of carrageenan, 4 to 8 parts of composite Chinese medicine liquid and 0.05 to 0.2 parts of edible sodium carbonate. The noodle has advantages of good mouthfeel, delicious taste, abundant nutrition and also healthcare effect of dietotherapy, and can strengthen stomach and promote digestion, moisten dryness and calm nerves, enhance immunity, enrich and nourish blood, improve resistance, nourish liver and kidney, and boost vital essence and improve eyesight.

Disclosed is a process for producing a carrageenan composition, comprising the steps of: cleaning iota carrageenan-containing seaweed in water; treating the cleaned seaweed with an aqueous treatment solution, the aqueous treatment solution containing about 3-30 wt %, preferably 10-25 wt %, and most preferably 15-20 wt %, of an alkali treatment compound; subjecting the treated seaweed to washing with water; and processing the washed seaweed to produce the carrageenan composition.

The invention discloses a baking-resistant high-oil custard cream as well as a preparation method and application thereof. The baking-resistant high-oil custard cream is prepared from the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerin, 0.5-4 parts of whey protein, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of a preservative and 0.008-0.018 part of an edible essence. Through reasonable proportion and synergistic effect of raw materials and unique operation process, the prepared custard cream is good in baking resistance performance, smooth and fine in taste, pure in fragrance and long in shelf life, can be used in industrial baked products, is applied to sandwiches and surface decorations of breads or cakes, enables the taste and the flavor of the product to be enriched, increases the varieties of the products, prevents ageing of the products and attracts more consumers.

The present invention discloses a carrageenan composition comprising: sodium in the range of about 5.410 to about 8.230%, preferably about 6.300 to about 8.230%, and more preferably about 7.380 to about 8.230%; potassium in the range of about 0.023% to about 0.248%, preferably about 0.023 to about 0.238%, and more preferably about 0.023 to about 0.078%; calcium in the range of 0.046-0.553%, preferably 0.046-0.446%, and more preferably 0.046-0.325%; and magnesium in the range of about 0.051 to about 0.338%, preferably about 0.051 to about 0.244% and more preferably about 0.051 to about 0.127%; wherein the carrageenan product has a gelling temperature of 7-30° C., preferably 7-18° C., more preferably 7-12° C.; and a melting temperature in the range 16-38° C., preferably 16-28° C., more preferably 16-24° C.

A preparation method of a soft capsule without gelatin belongs to the technical filed of processing of soft capsules. The preparation method is that pullulan taken as major ingredient is respectively mixed with xanthan gum, carrageenan or gellan gum and other microbial polysaccharide gum or seaweed polysaccharide gum, the mixture is subjected to such procedures as sol, degassing, drooling and drying to form a gum skin film, and the gum skin film is pressed through a soft capsule pressing machine via a film rotating method to form the soft capsule. According to the invention, the soft capsule only adopts the pullulan, xanthan gum or carrageenan and other microbial polysaccharide gum or seaweed polysaccharide gum as the raw materials, and does not use the gelatin, adopts two processes of drooling to form the film and soft capsule pressing through the film rotating method; and meanwhile, during pressing, any oil-soluble drugs or health care food can be installed, so that the soft capsule without gelatin can be made.

The vitamin-polysaccharide candy is produced with glucose and/or maltose, active fungus, Chinese yam, medicated food material, carrageenan and vitamin. The candy can raise body's immunity, prevent diseases, regulate physiological function, balance Yin-Yang, replenish vitamins and energy and raise health level.

The invention relates to a carragheenan and potassium chloride gelled hydroxypropyl methylcellulose enteric-coated hollow capsule, and belongs to the technical field of the production of hollow capsules. The hollow capsule is characterized in that the hollow capsule is prepared through mixing a main raw material hydroxypropyl methylcellulose with carragheenan and potassium chloride under a special condition, the hollow capsule has the characteristics of timely disintegration, low water content, suitableness for medicines having strong hygroscopic property and being sensitive to water, small influences of a dissolve-out medium to the shell of the capsule, high drug compliance, long storage duration data, no deterioration within 3-4 years, low condition requirements on the storage and the transportation, difficult crushing in the low humidity environment, difficult deformation, putrefaction and deterioration in the high temperature environment, according with the requirements of populations having all culture backgrounds because of pure vegetable fibers, almost no pollution in the production process, secondary re-dissolving utilization of tailings, omission of the commonly-used surfactants and plasticizers, acceleration of the gelling speed by reducing the gelling temperature only through utilizing potassium chloride to assist the carragheenan, additive reduction, production cost reduction, and suitableness for the mass popularization.

Belonging to the technical field of microcapsule preparation, the invention discloses a method for preparation of a core-shell structure microcapsule based on gel network limited anti-solvent technique. The method adopts lecithin as the emulsifier, takes sodium alginate or agar or k-carrageenan as the disperse phase, employs medium chain triglyceride as the water-in-oil emulsion of a continuous phase, ion or temperature variation is utilized to solidify the disperse phase into gel particles, then an emulsion containing solidified gel particles is added into an alcohol soluble zein solution, based on the elasticity of the gel network and the balance of osmotic pressure, water in the gel particles exudes slowly as an anti-solvent to lower the alcohol concentration of the zein solution, thusprecipitating zein dissolved in alcohol out, self-assembly occurs on the surfaces of gel particles to form a shell, and finally the core-shell structure microcapsule adopting zein as the shell and taking the gel particles as the core can be formed finally. The materials used by the method provided by the invention are all natural and edible materials, the preparation method is simple, and the formed core-shell structure microcapsule can be used for storage of easily oxidizable and deliquescent substances and slow release of flavor substances and drugs.

The invention discloses a raw material composition of a fermented milk beverage. The raw material composition comprises the following raw materials in percentage by mass: 35-60% of a fermented milk base material, 0.05-1% of a stabilizing agent, 5-15% of a sweetening agent and the balance of water, wherein the fermented milk base material is prepared through fermentation of raw material milk and lactic acid bacteria, and the stabilizing agent comprises the following components of (a) one, or two or more of sodium carboxymethyl cellulose, propylene glycol alginate, pectin, agar, starch, carrageenin and gellan gum; and (b) one, or two or more of mono(di)glycerin fatty acid ester, acetylated mono(di)glycerin fatty acid ester, and diacetyl tartaric acid ester of mono(di)glycerides. The raw material composition of the fermented milk beverage provided by the technical scheme of the invention is used as a raw material, and kluyveromyces lactis (kluyveromyces lactis) is added for fermentation, so that a gas-containing fermented milk beverage is made. The fermented milk beverage is subjected to secondary fermentation of lactic acid bacteria and microzymes, contains gas produced by natural fermentation, and is high in irritating mouth feel, unique in flavor, and good in stability.

The invention relates to a method for producing selenium-enriched functional jelly candy by compounding organic selenium and vitamins. The method comprises adding organic selenium and vitamin E, vitamin C and vitamin A into compounded jelly with carrageenan or gelatin as main body, and conducting the prior jelly candy production processes which comprise boiling, adding swollen starch, heating under stirring, adjusting color and flavor, shaping, drying, and packaging. The inventive functional jelly candy retains the unique flavor and texture of jelly candy and is palatable. The functional jelly candy contains selenium in form of organic selenium so as to achieve selenium supplementing effect, and has synergetic anti-oxidation effect of vitamin E and selenium. The functional jelly candy is safe and effective.

The invention discloses a formula of a non-gelatin soft capsule shell. The soft capsule shell is prepared from the following components in percentage by weight: 25-75 percent of modified starch, 10-30 percent of carrageenan, 10-25 percent of a plasticizer, 40-50 percent of water, 2-12 percent of a thickening agent and the balance of pigment which can be added according to the required color of the soft capsule pill. According to the formula, the main component gelatin of a traditional capsule shell material is replaced by modified starch and carrageenan, so that multiple defects of gelatin can be overcome, the modified starch has the characteristics of film performance, air resistance, adhesion and the like, has high safety performance and good elasticity, and has the dissolving speed superior to that of gelatin; the soft capsule prepared from modified starch and carrageenan has stable property, and cannot easily perform a crosslinking phenomenon; and the soft capsule prepared by using gelatin replacing materials does not have the problem of oxidation crosslinking, and an antioxidant does not need to be added.

A compound food gum used for preparing suspended beverages with fruit grain or pulp comprises the following main compositions of low-acyl Gellan gum, Carrageenan, and pectin and can also comprise a salt for reinforcing the performance of colloid simultaneously. The invention also provides a preparation method and applications of the compound food gum for preparing the fruit grain or pulp suspended beverages. Furthermore, the invention also provides a fruit grain or pulp suspended beverage containing the compound food gum and a method for preparing the suspended beverage.

The invention provides a method for preparing gold noodles. With the adoption of the method, high lysine superfine corn starch, degreased soybean meal, high gluten wheatmeal, fresh hen eggs, grain milk powder, soy protein, lactalbumin, konjak powder, potato starch, vital gluten, edible salt, a thickening agent (407 carrageenan) and a thickening agent (415 xanthan gum) are taken as raw materials. The method comprises the following steps: directly grinding high lysine corns, wheat and degreased soybean; uniformly mixing the obtained high lysine superfine corn starch, degreased soybean meal and wheatmeal with other raw materials according to a certain ratio; adding water to make dough; and then carrying out the processes of combining, rolling, cutting into strips and drying and the like. The gold noodles have the characteristics of natural raw materials, comprehensive and balanced nutrition, and matched coarse grain and refined grain, thereby being beneficial for health; and the noodles are thin and smooth, golden in color, and golden silk type in shape, and the noodles are chewy and no thick soup is produced after the noodles are cooked thoroughly.

A preparation method of a skin-care composite facial mask fluid is disclosed. Main raw materials include konjac glucomannan, k-carrageenan, isolated soybean protein, collagen, propolis and vitamin E. The preparation method comprises the preparation of konjac glucomannan sol, the preparation of compound protein solution, the preparation of k-carrageenan solution and the preparation of sucrose fatty acid ester diluent, and compound and blending of all the materials. The konjac glucomannan is a natural biological polymeric membrane material having excellent performance, and has excellent performances such as water sucking property, moisture preservation property, membrane formation property, gelation property, degradability and the like. Through the physical mixing of the konjac glucomannan with the k-carrageenan and the isolated soybean protein, the thermal properties and the mechanical properties of the membrane can be improved; and through formulation, a non-toxic, efficient and good-performance skin-care facial mask fluid is formed. The konjac glucomannan has a unique property of being liquid at a temperature below 10 DEG C and being naturally formed into a membrane at the normal temperature; therefore, the skin-care composite facial mask fluid is applied to face and a membrane can be naturally formed. The skin-care composite facial mask fluid of the invention is colourless and transparent, convenient for use, and non-toxic and safe.

The invention belongs to the field of a DHA preparation, and specifically discloses a DHA jelly sweet and a preparation method thereof. The preparation method of the DHA jelly sweet comprises the following steps: mixing DHA oil with a composite gel solution and a sweetener solution uniformly, and adjusting a pH value of an obtained mixed solution to 3-4, and then solidifying the obtained liquid and molding to obtain the DHA jelly sweet; wherein a gel agent contained in the composite gel solution is selected from a mixture consisting of gelatin and at least one of pectin, gum arabic and carrageenan, and the weight ratio of gelatin content to the total content of pectin, gum arabic and carrageenan is 1: (0.1 to 1.5). The method provided by the invention can make DHA oil form a solidified shell in the soft sweet, isolate or reduce the contact of the DHA oil and oxygen, protect the oil phase, reduce damage and odor, and make the DHA jelly sweet have better stability.

The invention relates to seafood preservative and preparation and application thereof and belongs to the field of food preservation and fresh-keeping. The seafood preservative is prepared from carrageenan oligosaccharides and water, and the concentration of carrageenan oligosaccharides is 10-25 g/L. A preparation method includes the steps that firstly, the carrageenan oligosaccharides are prepared from carrageenan through an enzyme hydrolysis method, then the carrageenan oligosaccharides are used for preparing the preservation, specifically, the carrageenan oligosaccharides are dissolved in water, and the concentration of the carrageenan oligosaccharides in a solution is 10-25 g/L. The seafood preservative has the advantages that seafood can be effectively prevented from decaying, the total number of bacterial colonies of shrimps, the total volatile basic nitrogen (TVB-N), the Ph value, the activity of polyphenol oxidase, sensory indexes and other physiological and biochemical indexes are effectively improved, the shelf life of seafood is prolonged, and the preservative is in the food level and is safe and free of toxin.

The invention relates to a medicated chicken meatball and a preparation method thereof. The medicated chicken meatball is processed and made according to the following raw materials in parts and mix proportion by weight: 50-70 parts of chicken breast meat, 20-30 parts of chicken skin, 5-10 parts of yam flour, 5-10 parts of hawthorn powder, 60-80 parts of starch, 3-6 parts of salt, 1.5-3 parts of white sugar, 0.1-0.3 part of monosodium glutamate, 1-1.5 parts of phosphate, 0.04-0.1 part of carrageeenen, 0.01-0.04 part of ball gelatin, 0.2-0.4 part of shallot powder, 0.1-0.2 part of ginger powder, 1-3 parts of soy sauce, 100-120 parts of ice water and 1-3 parts of sesame oil. Since the food materials of hawthorn and yam which belong to the homology of medicine and food contained in the product, lipid dissolution, blood-lipid lowering, blood vessel extension, blood pressure lowering, suppression of blood-glucose elevation after meal and promotion of gastric and intestinal digestion can be effectively realized, and the efficacies of invigorating the spleen and nourishing the stomach are provided. The nutritional ingredients of the product is guaranteed to the maximum extent due to the adoption of the cooking approaches of steaming and boiling, and the product has the characteristics of unique mouthfeel, simpleness in processing, convenience for eating, nutrition, wholesomeness and the like, thereby being convenient for industrialized production and popularization.

The invention relates to a method for preparing k-carrageenan with high gel strength from eucheuma. The method comprises the following steps of: (1) adding aqueous solution of ethanol into red algae eucheuma, treating under the ultrasonic condition, and draining water from the algae residue; (2) adding alkali modifier into the algae residue, and heating to remove sulfate groups on the C6 site in carrageenan so as to form 3,6-inner ether-galactose; (3) boiling gel: cleaning the algae residue by using tap water, draining water, adding deionized water, boiling the gel, and filtering to obtain carrageenan gel solution; (4) adding macroporous weak alkaline styrene series anion exchange resin into the carrageenan gel solution, decolorizing, and filtering to obtain liquid for later use; and (5) adding a flocculation accelerator into the liquid obtained by filtering, filtering to obtain white gel, performing vacuum drying, and crushing the product obtained by vacuum drying to obtain the k-carrageenan. By the method, the loss of gel is low, the consumption of alkali is greatly reduced, and the water treatment cost and the environmental pollution are reduced.

The invention discloses composite gel for plant capsules and a preparation method for the composite gel. The composite gel is prepared by fully and evenly mixing raw materials in a mixing machine, wherein the raw materials comprise 1-15 parts of K-carrageenan, 0.5-7.5 parts of iota-carrageenan and 77.5-98.5 parts of component C (cellulose derivative and/or plant polysaccharide) in parts by weight. The composite gel for the plant capsules is proper in raw material ratio and can be suitable for producing various plant capsules, thus, the percent of pass of plant capsule products is greatly increased. Through controlling the viscosity and the temperature stability of the gel, the empty plant capsules meeting the standard of China pharmacopoeia are prepared. The waterproof rate and oxygen-proof rate of the capsules are improved and the waterproof effect and the oxygen-proof effect of the capsules are enhanced, thus, the content can be stabilized and the quality guarantee periods of the products can be prolonged. Meanwhile, the problems that the raw materials for producing the plant capsules are various, the operation is complicated and the quality standard is not stable and cannot be controlled are solved.