1290 results about "Konjac glucomannan" patented technology

The invention relates to a peach gum jelly and a preparation method thereof. The preparation method of the peach gum jelly comprises the following steps: (1) preparing peach gum hydrolysate; (2) boiling 100-300 parts of water, 0.1-1.0 part of carrageenan, 0.2-1.2 parts of konjac glucomannan, 5-25 parts of peach gum hydrolysate, 5-15 parts of peach blossom aqueous extract, 3-12 parts of saccharose, 0.002-0.01 part of stevioside, 0.004-0.03 part of sucralose and 0.1-0.5 part of potassium chloride at high temperature; and (3) cooling, adding auxiliary materials, sterilizing and packaging. The jelly prepared by the preparation method has favorable mouthfeel and diversified flavors due to the addition of the peach gum and the peach blossom aqueous extract while the health function of the jelly is increased and is used for reinforcing the physical health of a human body. Compared with a traditional peach gum food, the peach gum jelly prepared by the preparation method can be stored for a long time at normal temperature, has the characteristics of transparent appearance, favorable elasticity, smooth and mellow mouthfeel, sweet and sour taste, diversified flavors and the like and is capable of meeting of different crowds.

Crayfish food comprises ingredients in parts by weight as follows: 100 parts of crayfish, 50 parts of vegetable oil, 10.6-15.2 parts of spice, 0.3-0.5 parts of transglutaminase, 0.3-0.5 parts of nisin, 0.2-0.5 parts of konjac glucomannan, 0.2-0.4 parts of chitosan, 0.4-0.5 parts of lecithin and 0.08-0.16 parts of delta-gluconolactone. According to the crayfish food, crayfish balls are used for preparing instant food, crayfish shells are used for preparing chitosan, and raw materials are sufficiently utilized; transglutaminase in the raw materials prompts crosslinking of crayfish meat protein crosslinking amino acid, tenderness of a product is improved, natural food antiseptics such as nisin and the like meet requirements of people for food health, and at the same time, the guarantee period of the crayfish food is prolonged to 12 months; and defects that crayfish products which can be stored at the normal temperature are less, the guarantee period is short and the like are overcome, and the crayfish food has good market prospect.

The invention provides a fast white fungus combination and a preparation method thereof. The fast white fungus combination comprises the following components by mass percent: 10-50% of white fungus, 6-50% sweetener, 0.5-10% of konjac power or konjac glucomannan, 0.5-10% of L-arabinose and 5-25% of seasoning. The preparation method comprises the steps of separation, soaking, cleaning, mixing, sterilizing by curing, drying and packaging. The fast white fungus combination provided by the invention is good in taste, can efficiently inhibit sugar absorption, is healthy and nutritive, and can be brewed or eaten directly.

The invention relates to an essence microcapsule and a preparation method and an application thereof. The essence microcapsule comprises a capsule core, and a slow release layer and a rapid release layer coating the capsule core in order, the capsule core comprises the material of a first fragrance substance, the slow release layer comprises at least one of Arabic gum, hydroxypropyl methyl cellulose, chitosan, polyvinyl alcohol, polyethylene glycol, ethyl cellulose, konjac glucomannan, gelatin, and pullulan polysaccharide, the rapid release layer comprises a second fragrance substance, and theflavors of the second fragrance substance and the first fragrance substance are constant. The fragrance lasting time of the essence microcapsule is long, the fragrance intensity is strong, and the fragrance explosiveness is good.

The invention relates to a piece of degradable food packaging paper and a preparation method of the degradable food packaging paper; the preparation method of the degradable food packaging paper comprises the following steps of preparing konjak sol, preparing slurry, padding, degassing membrane-making and drying, waxing and airing. The preparation method provided in the invention takes konjac glucomannan as main raw material; soy isolate protein and carrageenan are added as accessories; glycerol is used as a plasticizer; without being bleached, the added slurry does not contain carcinogens, such as dioxin, organohalogen compounds and the like; the fiber slurry is porous and has a thick wall, so as to improve air permeability and strength of products effectively; the degradable food packaging paper prepared by the processes, such as sol dissolving, mixing, swelling and smearing edible paraffin wax and the like has the characteristics of safety, no toxicity, environment-friendliness, etc., simultaneously, the mechanical strength is distinctly improved; various added raw materials are in food grade, so that osmosis phenomenon which may happen cannot pollute food; and the degradable food packaging paper can be used as internal package paper for food, such as ice cream, cake, fry, etc.

The invention discloses a processed cheese and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials, wherein the raw materials include natural cheese, sweetener, butter oil, emulsifying salt, alcohol ester emulsifying agent, stabilizer and water, and the stabilizer is one or more than one of the group consisting of carrageenan, gelatin, agar, locust bean gum, sodium alginate and konjac glucomannan; (2) homogenization and pasteurization; (3) hot-pouring the mixture into a mould, inserting a rod, cooled by icy water or forming by cooling tunnel, and demoulding to obtain formed cheese; and (4) performing instant liquid nitrogen spraying on the surface of the formed cheese obtained from the step (3), coating, and cool-drying by sterilized air to obtain the finished product. The processed cheese with surface coating according to the invention fills in the blanks in the prior art, is more diversified in taste, better in sense of hierarchy and more in change of variety, and increases own added value remarkably.

The invention provides a liquid dairy product containing earthworm protein and a preparation method of the liquid dairy product. Based on the total weight of the liquid dairy product, the liquid dairy product comprises 35.0-99.0% of milk, 0.01-0.1% of active earthworm protein and 0.06-0.17% of a stabilizing agent, wherein the stabilizing agent is combination of glycerin monostearate, sucrose fatty acid ester, gellan gum, konjac glucomannan and hydroxypropyl starch. By virtue of reasonable formulas and appropriate processes, the invention provides the liquid dairy product which combines the earthworm protein and the nutrient components of the milk, and the good stability and the good taste of the product within the sale period are achieved.

The invention discloses lenalidomide composition tablets and a preparation method thereof. The tablets comprise components in percentage by weight as follows: 10%-18% of lenalidomide crystals, 28%-40% of lactose, 28%-40% of microcrystalline cellulose, 1%-5% of konjac glucomannan, 10%-15% of beta-cyclodextrin, 5%-10% of sodium carboxymethyl starch, 0.5%-1.5% of sodium stearyl fumarate and 0.5%-1.5% of powdered cellulose. The preparation technology of the lenalidomide composition tablets is stable, simple and easy to operate, technological parameters are reliable, and the production cycle is shorter; experimental research shows that the lenalidomide raw material is stable in crystal form, higher in purity and capable of meeting the quality requirement of final products; the synthesis technology is concise, stable, feasible and applicable to mass production; the quality is controllable, the stability is better, and the lenalidomide raw material is unchanged under conditions of affecting factors such as the high temperature, high humidity and 10 days of illumination and is stable after being stored for 6 months under the acceleration condition.

The invention relates to a process for preparing minced fish food and products by using meat of fresh water fish such as silver carp, grass carp as raw material, and table salt, modified starch, konjac glucomannan, white sugar, smell removing agent as auxiliary material. The preparing process comprises smell removing, freezing point adjustment, germ-free cooling down, air regulation packaging, and ice temperature storage.

The invention relates to a preparation method of a disposable sweat-absorbing antibacterial glove. The method comprises steeping fluid preparation, degassing, steeping and bonding, drying, secondary steeping and bonding, secondary drying and demolding. Konjac glucomannan is taken as a carrier and other aids are added, so that the disposable sweat-absorbing antibacterial glove has the advantages of excellent film forming property, moisture retention, hydroscopic property, bacterinertness, high tensile strength and high flexibility; the konjac glucomannan is taken as a main material of the disposable environmentally-friendly glove, so that the glove has the advantages of high tensile strength, good wearing effect, high antibacterial efficiency and capability of keeping hands clean and sanitary during long-time operation; the glove can be biologically degraded completely, is environmentally-friendly, and has low carbon content; the glove is hydroscopic and humectant, so that skin is keptin a dry state, and folded skin and hand adhesion caused by palm sweating due to long-time wearing of the glove are avoided; the glove is nontoxic, harmless and resistant to high temperatures, and does not cause the toxin transfer phenomenon of other material gloves such as a PVC (Poly Vinyl Chloride) glove and the like due to direct contact with foods or high-temperature foods; a production process is simple, materials are readily-available, and price is low; and the glove has a certain retention effect on additive pigments.

The invention relates to a health-care konjak rice glue ball and a preparation method thereof. The preparation method comprises the following steps: preparing rice glue ball powder; preparing stuffing; molding the stuffing; quick-freezing; rolling circles of the molded stuffing; packaging; and refrigerating. In the health-care konjak rice glue ball, the konjaku flour is utilized as a main raw material, the konjac glucomannan in the konjaku flour not only is an excellent water-soluble dietary fiber with low calorie, low fat and high cellulose, but also has an important regulating effect in nutritive equilibrium, functions of losing weight, relaxing bowel and regulating cholesterol metabolism, and obvious curative effects on diseases such as arteriosclerosis, gallstone, constipation, diabetes, obesity and the like, thus being a health-care food; lotus rhizome contains various nutritions, is rich in calcium, phosphonium, ferrum and multivitamins and has various functions of reducing fever and moistening the lung, strengthening the spleen and stimulating the appetite, reducing the blood pressure, arresting hemorrhage and the like, thus being a favorable tonic for the old, the young, women, children and weak patients; and sweet potatoes are rich in multivitamins, amino acid and dietary fiber which are essencial to a human body as well as various mineral substances such as calcium, ferrum and the like, are high in amylopectin content and can be easily digested and absorbed by the human body, thus being a health-care food.

The invention relates to a hydroxyapatite, sodium hyaluronate and konjac glucomannan porous scaffold composite material for bone defect restoration and a preparation method thereof, and belongs to the field of biomedical materials. The preparation method comprises the following steps of: cross-linking sodium hyaluronate and konjac glucomannan serving as raw materials to obtain a sodium hyaluronate and konjac glucomannan porous scaffold material, and preparing a hydroxyapatite, sodium hyaluronate and konjac glucomannan porous scaffold material by a pre-calcification and simulated body fluid (SBF) solution soaking bionic mineralization method. Reaction conditions are mild, the used materials are safe, non-toxic and low in cost, and the preparation process is simple; meanwhile, the scaffold material has high mechanical properties and a unique three-dimensional structure and meets the requirement of bone tissue engineering.

The invention belongs to the technical field of food processing and specifically relates to a flavored low-fat white mushroom crisp chip and a preparation method thereof. The flavored low-fat white mushroom crisp chip comprises the following materials in parts by weight: 1000 parts of white mushrooms, 5-10 parts of konjac glucomannan, 10-80 parts of chitosan, 10-60 parts of salt, 60-200 parts of isolated soybean protein and 40-200 parts of a nutrition balancing agent. The preparation method comprises the following steps: pre-treating the white mushrooms, preparing impregnation liquid, carrying out vacuum soaking and ultrasonic coating, carrying out quick-freezing and slicing, carrying out vacuum frying and dehydrating, removing oil, and packaging. The prepared flavored low-fat white mushroom crisp chip has the advantages of being low in fat content, uniform in color, crisp in mouthfeel, full in nutrition, complete in product shape and almost free of fractures.

The invention discloses dietary fiber meal replacement powder which consists of the following components in parts by weight: 20-40 parts of konjac glucomannan, 20-40 parts of oat fibers, 20-40 parts of citrus fibers, 10-20 parts of peanut proteins, 2-4 parts of casein glycopolypeptide and 0.1-0.3 part of a biological fresh-keeping agent. The dietary fiber meal replacement powder disclosed by the invention tastes good and can obviously prolong the time that people have a feeling of satiety, replace the three meals and achieve a good fat-reducing effect; particularly, due to the adding of the biological fresh-keeping agent, the expiration date of a product can be greatly prolonged.

The invention discloses bentonite modified by a surface active agent. The bentonite is characterized by comprising the following materials in parts by weight: 90-95 parts of bentonite, 1-2 parts of tx-10, 2-3 parts of silicon carbide, 3-5 parts of polyacrylamide, 3-4 parts of mineral oil, 4.5-6 parts of vinyl carboxylic ester, 3-5 parts of polyvinyl alcohol, 2-3 parts of konjac glucomannan, 1-2 parts of urotropin and 3-4 parts of modified kieselguhr. The bentonite disclosed by the invention has the advantages that the surface modification is carried out on the bentonite by adding tx-10, urotropin and the like, so that the bentonite has good surface activity; by addition of the high-molecular polymer, the surface can be compatible to multiple substances; and by addition of the modified kieselguhr, polyacrylamide and the like, the dispersing effect is improved, so that the bentonite can be used as a water purifying agent, an absorbing agent or a washing powder additive.

The invention discloses polymer attapulgite plural gel and a preparation method thereof. The polymer attapulgite plural gel is prepared from the following raw materials in parts by weight: 20-25 parts of crylic acid, 8-12 parts of acrylamide, 5-10 parts of sodium alga acid, 4-6 parts of guar gum, 3-5 parts of hydroxy propyl cellulose, 2-4 parts of ammonium persulfate, 3-5 parts of calcium carbonate, 8-10 parts of sodium hydroxide, 10-15 parts of soyabean protein powder, 5-10 parts of konjac glucomannan, 4-6 parts of beta-cyclodextrine, 0.5-1 part of Tween 80, 5-10 parts of modified attapulgite, the proper amount of monopotassium phosphate and the proper amount of water. The polymer attapulgite plural gel plays a synergetic effect by the compositing of a plurality of polymer water-soluble matters and the modified attapulgite, and is significant in thickening effect, strong in adsorbability, good in water-retaining property, good in dispersibility, wide in application range, and applicable to the fields such as foods, pesticides, water treatment, textile printing, and coatings, can effectively keep the stability of a system, also has certain antibacterial activity and mildew resistance, and simultaneously can be widely applied under extreme conditions such as high temperature, meta-acid environments and alkali environments.

The invention relates to a method for preparing a sodium hyaluronate and KGM (Konjac glucomannan) porous bracket material used in cartilage defect repair, belonging to the field of biomedicine materials. The invention adopts two materials, namely sodium hyaluronate and KGM. Through utilizing different proportions and the crosslinking of KGM, the sodium hyaluronate and KGM porous bracket material is prepared through adopting a freeze-drying method. The invention has mild reaction conditions, simple steps, and low cost; human body bone mesenchymal stem cells are uniformly distributed in the bracket material and can grow and reproduce well; and the aperture, the pore rate, the compressive strength, the hygroscopic coefficient, the degradation rate, and the like of the bracket material can be regulated through regulating the contents of the sodium hyaluronate, the KGM, and a cross-linking agent, as well as the freeze drying conditions, so as to get the porous bracket material meeting requirements. The material can be used in the cartilage repair field.

The invention discloses a konjac glucomannan contained filament fiber material and a preparation method thereof, which belong to the technical field of environment-friendly polymer fiber materials. The konjac glucomannan contained filament fiber material comprises, by mass percent, 0.1-75% of starch, 5-80% of konjac fine powder, 1-25% of water, 1-10% of lactic acid, and 0.1-5% of coagulator made up of ethanol, glycerol and ammonia water. The main materials, such as the natural starch, the konjac fine powder and the like, are from rich food-grade natural polymers, and the konjac glucomannan contained filament fiber material is harmless to human bodies and capable of degrading under natural conditions. Process parameters of microwave pretreatment-wet spinning can be adjusted to achieve regulation of degradation rate of the fiber material, and environment friendliness is achieved. The fiber can be widely applied to uses, such as food packaging, gas filtration, biochemical dialysis, disposable garments, breathable fabrics, beauty masks, slow release of perfumes or deodorization using perfumes, antiseptic wipes, baby diapers, feminine napkins, wound bandages, surgical dressings, slow release of drugs, tissue engineering scaffolds and the like.

The invention relates to a plant polysaccharide aerogel air purification material, which is mainly prepared from konjac glucomannan, gelatin, starch and plant straw as raw materials by a sol-gel and freeze-drying method, and the surface hydrophobic treatment is performed to increase water resistance. The prepared aerogel has low density, high porosity, and high filtration efficiency for PM2.5.

The invention relates to a preparation method of healthcare vegetable paper, which comprises the steps of: preparing vegetable pulp, preparing konjac glucomannan mixed forming agent, preparing mixed slurry, degassing, planking, drying and packaging. The preparation method provided by the invention uses the principles that the konjac glucomannan is a non-Newtonian fluid, the viscosity of denser konjac glucomannan solution is higher, and the performance of compounding with carboxymethyl cellulose sodium (CMC-Na) to form a film and the adhesiveness of the konjac glucomannan are good, fully combines the good healthcare function of the konjac glucomannan, improves the mechanical properties such as tensile strength, folding strength, the adhesiveness and the like and improves the nutritional value of the vegetable paper. The product forming effect is good, the color is bright and the vegetable paper is fragile but not smashing, is convenient to carry and is essential food for relaxation and travels.

The invention discloses an instant potato wrapper and a processing method thereof. The wrapper is prepared from the following raw materials: whole potato powder, wheat flour, a noodle improver, edible salt, konjac glucomannan, eggs, vital gluten, vegetable oil, dietary alkali, starch acetate and xanthan gum. The processing method comprises the following steps: (1) uniformly stirring the whole potato powder, wheat flour, konjac glucomannan, eggs, vital gluten, vegetable oil, starch acetate and xanthan gum, thereby obtaining the mixed raw materials; (2) adding the edible salt, the noodle improver and the dietary alkali into drinking water, stirring until the materials are completely dissolved, thereby obtaining an auxiliary material solution; (3) stirring the mixed raw materials and the auxiliary material solution together and making a dough; and (4) squeezing the kneaded dough, cooking, molding, shredding, shaking the shredded noodles to be loose, drying, cooling, performing vacuum packaging, thereby obtaining the instant potato wrapper. The instant potato wrapper prepared by the invention is rich in nutrition, is a non-fried food, can be eaten instantly and thus fast pace of life can be well met. Moreover, the wrapper is stable in quality, unlikely to go bad and simple in making process.

The invention discloses a microcapsule preparation technology beneficial for quality control. The technology comprises the following steps that 1, a protein solution is prepared, wherein isolated soybean protein and an emulsifying agent are mixed and then stirred by adding water; 2, a predissolving colloid is prepared, wherein glucose and konjac glucomannan powder are added into water and stirred; 3, emulsifying is performed, wherein vegetable oil and the colloidal solution prepared in the step 2 are sequentially added into the protein solution prepared in the step 1 at the temperature of 50 DEG C-60 DEG C, stirring is performed at low speed, homogenizing is performed at high speed, and then the pH is adjusted; 4, enzyme-catalyzed gelling is performed, wherein a solidified enzyme is added for a gelling reaction; 5, vacuum freeze drying is performed, wherein microcapsule dispersion liquid obtained in the step 4 is centrifuged at low temperature at high speed and then subjected to vacuum drying for 35-50 h at the temperature of minus 30 DEG C-minus 50 DEG C under the pressure of 1.5 Pa-2.5 Pa. According to the microcapsule preparation technology beneficial for the quality control, microcapsules are dried through a low-temperature vacuum freeze drying technology, therefore, the phenomenon that the vegetable oil in the microcapsules are oxidized due to the high temperature is avoided, the nutritional value of the vegetable oil is guaranteed, and the quality of the microcapsules is guaranteed.

The invention discloses a preparation method of humic acid sustained-release granules coated by Konjac glucomannan. The method comprises the following steps: firstly, putting humic acid granules into a coating machine; secondly, spraying a water solution of Konjac glucomannan, with a mass concentration between 0.1 and 1.0%, into the coating machine while rotating the coating machine, evenly mixing the mixture, and heating and drying the mixture to obtain dry granules, wherein the mass ratio of the humic acid to the water solution of Konjac glucomannan is 100 to between 5 and 30; and finally, adding the dry granules into a Boron cross-linker water solution with a mass concentration between 0.1 and 10.0% for soaking and then filtering, and drying the obtained solid to obtain the humic acid sustained-release granules coated by the Konjac glucomannan. The coating provided by the invention is degradable, and thus the coating can improve rather than have bad influence on the soil properties. Besides, material of the coating can extend the period of sustained release after being cross-linked with boron compounds. Meanwhile, boron contained in the cross-linker is an essential element of boron-containing fertilizers.

The invention relates to a konjac breath-refreshing cigarette holder filter core and a preparation method thereof. The preparation method comprises steps of preparing konjac glucomannan alkaline aqueous solution, preparing konjac glucomannan emulsion, preparing konjac glucomannan gel microspheres, drying konjac glucomannan gel microspheres, preparing mint konjac glucomannan gel microspheres, preparing medicine-carrying konjac glucomannan gel microspheres, preparing konjac fibers and preparing a filter core. The konjac breath-refreshing cigarette holder filter core takes konjac as the main raw material, the konjac has effective fiber plasticity, adsorbability and slow-release property, the amount of toxic substance reaching the oral cavity can be reduced, the case that after a person smokes, the teeth become yellow can be avoided; trace and slow-releasing medicine is contained in the filter core, the medicine effect is guaranteed; all the materials are very environmentally-friendly, and can be degraded in the air easily, are nonhazardous and do not pollute the environment; and the smoker can feel refreshed, the nasal cavity is not blocked, and the mental state of the smoker is better.

The invention relates to the field of instant fish products, and particularly relates to a constant-temperature circulating instant fish tofu and a preparation method thereof. The constant-temperature circulating instant fish tofu is prepared from the following raw materials in percentage by mass: 50-70 percent of frozen fish meal, 7-9 percent of potato starch, 5-6 percent of soybean oil, 1-3 percent of edible salt, 0.7-1.2 percent of white sugar, 0.5-1 percent of monosodium glutamate, 0.1-0.2 percent of konjac glucomannan and the balance of water. The fish tofu prepared by the preparation method for the constant-temperature circulating instant fish tofu can be circulated under a condition of constant temperature; the preparation raw materials comprise konjac glucomannan instead of separation proteins, so that the heat stability of the fish tofu is improved, and the adding amount of water is reduced; the obtained fish tofu is high in elasticity and toughness and is high in quality; as the obtained fish tofu is not marinated, the original fish meat fragrance of the fish tofu is better retained, and the fish tofu can be stored under normal temperature; moreover, the fish tofu can be eaten after being unbagged; meanwhile, unbagging is convenient, and the fish tofu tastes delicious and is rich in nutrition.