177 results about "Konjac glucomannan" patented technology

The invention discloses a natural eutectic solvent enhanced konjac glucomannan film as well as a preparation method and application thereof, and belongs to the technical field of food packaging. The konjac glucomannan film enhanced by the natural deep eutectic solvent, provided by the invention, comprises konjac glucomannan, the natural deep eutectic solvent and gallic acid modified MXene nanoparticles; the mass ratio of the konjac glucomannan to the natural eutectic solvent to the gallic acid modified MXene nanoparticles is (850 to 950) to (50 to 250) to (10 to 40). Through the synergistic effect of all the components, the defects that KGM is insufficient in intrinsic mechanical strength, weak in antibacterial and antioxidant performance and poor in moisture resistance are overcome, the comprehensive performance of the film is remarkably improved, and the film can be used for cold-chain packaging of high-value fresh food and has environment friendliness and functional practicability.

The invention relates to the technical field of plastic bags, in particular to an antibacterial degradable plastic bag and a preparation method thereof. The antibacterial degradable plastic bag is prepared from the following raw materials in parts by weight: 60-80 parts of polyhydroxyalkanoate, 30-40 parts of filler, 2-4 parts of an antioxidant and 0.6-1 part of an active agent. In the preparation process of the antibacterial degradable plastic bag, in a filler system, vesuvianite powder and eggshell powder are used as inorganic reinforcing phases, sericin and mulberry leaf powder are used as bioactive phases, flax and cotton provide a natural fiber structure, and lignin and konjac glucomannan are used as bio-based bonding materials; and the eggshell powder is compact in crystal structure after being subjected to high-temperature calcination treatment, and can be used as a stress transfer medium in a material system, so that the stress concentration when the plastic bag is stressed is reduced, and the strength performance of the plastic bag is improved.

The invention provides an intelligent antibacterial konjac glucomannan composite film and a preparation method thereof. The intelligent antibacterial konjac glucomannan composite film is prepared by carrying out graft copolymerization on oxidized konjac glucomannan OKGM and amino-functionalized poly (N-isopropylacrylamide) PNIPAM-NH2 and then crosslinking with an antibacterial agent, the tail end of a molecular chain of the amino-functionalized poly (N-isopropylacrylamide) is provided with an amino group. The intelligent antibacterial konjac glucomannan composite film disclosed by the invention has temperature responsiveness, can control the release of an antibacterial agent according to environmental changes, ensures that the antibacterial agent is accurately released as required, and effectively prolongs the food preservation time and the food shelf life. The film is good in biocompatibility, has no obvious toxic reaction on human tissues and cells, and provides possibility for application in the field of biomedicine. Besides, the film has degradability, and the OKGM and the chitosan are natural high polymer materials and can be decomposed into harmless substances by microorganisms in the natural environment, so that the film meets the requirements of environmental protection and is beneficial to reducing environmental pollution.

The invention belongs to the technical field of phase change energy storage materials, and particularly relates to thermally driven memory flexible phase change hydrogel and a preparation method thereof. Comprising the following steps: taking konjac glucomannan as a raw material, taking an inorganic phase-change material as a solvent, and enabling the inorganic phase-change material to enter a hydrogel network to obtain a hydrogel solution; sequentially adding acrylamide, a cross-linking agent and hydrothermal carbon into the hydrogel solution, and uniformly mixing to obtain a phase change hydrogel precursor; and adding an initiator into the phase change hydrogel precursor, and carrying out polymerization reaction to obtain the thermally driven memory flexible phase change hydrogel. The phase change hydrogel with shape memory behavior and high photo-thermal conversion capability is prepared, the problem of high-temperature leakage of sodium sulfate decahydrate can be effectively solved, the sodium sulfate decahydrate packaging efficiency is improved to 90.4 wt%, meanwhile, hydrothermal carbon forms a continuous and effective photo-thermal conversion and heat conduction path under the help of a three-dimensional network of the hydrogel, and the heat conduction efficiency of the sodium sulfate decahydrate is improved. The phase change hydrogel shows excellent photothermal conversion performance and heat conductivity coefficient.

The invention relates to the technical field of flocculants, and in particular to a composite flocculant containing a cationic etherifying agent and a preparation method thereof. The composite flocculant comprises the following raw materials in parts by weight: 15-20 parts of carboxymethyl guar gum, 12-15 parts of cationic konjac glucomannan, 1.2-1.5 parts of cationic etherifying agent, 1.8-2.2 parts of magnetic polysilicate metal salt flocculant, and 0.2-0.3 parts of preservative. By compounding the flocculant, the flocculated flocs have magnetism and can be recycled and reused. Furthermore, since a photoresponsive azobenzene structure is grafted into the cationic konjac glucomannan, controllable pollutant aggregation and separation are achieved, ensuring that the composite flocculant can maintain good flocculation performance after multiple recycling and reuse.

The invention discloses a microbial odor remover suitable for environment and a preparation method thereof, and relates to the technical field of daily chemical products. The preparation method comprises the following steps: adding pediococcus acidilactici and bacillus velezensis into a citric acid-disodium hydrogen phosphate buffer solution according to a ratio, standing and activating, adding bromelain, lipase, rosmarinic acid nanoemulsion, tea polyphenol and citrus polyphenol-EDTA (Ethylene Diamine Tetraacetic Acid) mixture, homogenizing, adding konjac glucomannan-chitosan gel and a trehalose-glycerol compound according to a ratio, stirring, filtering, and drying to obtain a finished product. And subpackaging in a dark place to prepare the microbial odor remover suitable for the environment. Through the synergistic effect of microorganisms, enzymes and a natural deodorization medium, a multi-stage peculiar smell elimination system is constructed, the dual functions of immediate neutralization and continuous bacteriostasis are achieved, the application scene is wide, corrosion and residues to base materials such as fabric and plastic are avoided, and the concentration of harmful gas can be more effectively controlled and pathogenic microorganisms can be inhibited in large-scale breeding application.

The invention provides a feed premix for improving chicken quality. The fresh-keeping agent is prepared from the following components in percentage by weight: 5%-15% of a flavor enhancing component, 10%-25% of a tenderness improving component, 3%-10% of an antioxidant fresh-keeping component, 2%-3% of a function enhancing component and the balance of a carrier and a diluent, the function strengthening component is prepared from beta-alanine embedded citronella essential oil and konjac glucomannan zymolyte; the flavor enhancing component comprises a rosemary extract, a yeast culture and curcumin in a mass ratio of (2-4): (1-3): 1; the tenderness improving component comprises conjugated linoleic acid, L-carnitine modified by glutamine transaminase and betaine in a mass ratio of (3-5): (2-4): 1; the antioxidant fresh-keeping component is vitamin E and tea polyphenol in a mass ratio of (1-2): 1. Through multi-component synergism and functional targeting optimization, a three-dimensional quality improvement system with enhanced flavor, improved tenderness, oxidation resistance and fresh keeping is constructed, so that the chicken quality is comprehensively upgraded.

The invention discloses a frozen surimi antifreeze agent, a preparation method thereof and an application of the frozen surimi antifreeze agent in improving the quality of frozen surimi. The antifreeze agent is prepared from soybean oligosaccharide and konjac glucomannan. According to the present invention, the compound ultrasonic condition is used for surimi freezing, such that the surimi freezing resistance can be significantly improved, the storage quality index of surimi can be well controlled, the surimi protein freezing denaturation can be effectively prevented, and the surimi gel property and the freezing quality can be improved; in the freezing storage process, the quality of the minced fillet treated by the antifreeze agent is obviously better than that of a blank control group. And the freezing deformation of protein in the surimi can be effectively retarded by adding the antifreeze agent and adopting a compound ultrasonic method, the quality of the surimi is ensured, and the shelf life is effectively prolonged. The method disclosed by the invention is convenient to apply, relatively simple in process steps, low in production cost, low in equipment requirement, high in operability and suitable for large-scale industrial application.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The invention discloses oxidized konjac glucomannan and hydrazide hyaluronic acid composite hydrogel. The oxidized konjac glucomannan and hydrazide hyaluronic acid composite hydrogel is prepared from oxidized konjac glucomannan, hydrazide hyaluronic acid, neomycin sulfate, cannabidiol and 2-roots alcohol. The invention further provides a preparation method of the oxidized konjac glucomannan and hydrazide hyaluronic acid composite hydrogel and application of the oxidized konjac glucomannan and hydrazide hyaluronic acid composite hydrogel in preparation of hemostatic materials. The composite hydrogel disclosed by the invention has high adhesion and excellent antibacterial property, is suitable for various wounds, and has excellent effects of stopping bleeding, relieving pain, reducing wound infection and promoting wound healing.

The invention discloses a composition for treating intractable skin infection, sores and ulcers and inflammation as well as a preparation method and application of the composition, and belongs to the technical field of functional compositions. The composition is prepared from the following components in parts by mass: 1 to 5 parts of baicalin, 0.5 to 3 parts of antibacterial alkaloid, 2 to 6 parts of asiaticoside, 3 to 8 parts of salvianolic acid B, 1 to 4 parts of gallic acid, 5 to 10 parts of rhizoma bletillae polysaccharide, 3 to 10 parts of konjac glucomannan, 3 to 5 parts of chitosan, 8 to 20 parts of glycerol, 0.5 to 2 parts of genipin, 1 to 3 parts of calcium chloride, 1 to 3 parts of laurocapram and 40 to 80 parts of water. The antibacterial alkaloid comprises berberine or phellodendrine. Based on deep understanding of an intractable skin pathological mechanism, the components are scientifically matched, and the composition shows a remarkable synergistic effect in in-vitro antibacterial, anti-biofilm and anti-inflammatory experiments. The preparation process is simple, low in cost and suitable for industrial production.

The invention provides a composite hydrogel for promoting diabetic bone regeneration, the composite hydrogel is composed of L-histidine modified chitosan, oxidized konjac glucomannan, Zn and nano clay, and in-situ gelation is realized through coordination regulation, interlayer exchange and dynamic covalent bond synergistic effect. Through combined application of coordination regulation, interlayer exchange and dynamic covalent bonds, on-demand staged delivery of various ions is realized. According to the innovative design, the adhesive property and mechanical integrity of the hydrogel at a defect part are maintained, intelligent response can be realized according to the change of a bone microenvironment, and the defect that a single release mechanism in the prior art is difficult to meet the complicated demand of diabetic bone regeneration is overcome.

The invention discloses PSE-like chicken breast composite gel soft food suitable for people with dysphagia and a preparation method of the PSE-like chicken breast composite gel soft food, and belongs to the field of food processing. The raw materials of the composite gel soft food comprise PSE-like chicken breast, konjac glucomannan and a sodium chloride solution, and the preparation method comprises the following steps: adding a mixed solution of konjac glucomannan and sodium chloride into PSE-like chicken breast, stirring, carrying out heating treatment after uniform stirring, and then cooling to obtain the PSE-like chicken breast composite gel soft food. The prepared food is stable in total protein content, can effectively make up for insufficient intake of meat protein caused by limited feeding of people with dysphagia, and prevents malnutrition; the product texture meets the swallowing requirement, reaches the IDDSI level 5 or level 6 standard, can effectively reduce the risk of food residue and aspiration in the swallowing process, and has nutrition balance and food safety.

The present invention relates to the technical fields of ceramics and water transfer inks, and discloses a blue and white decal ink and a preparation method thereof. The blue and white decal ink comprises the following main ingredients and ingredients in parts by weight: 95 to 105 parts of a blue and white glaze as the main ingredient, and 85 parts of an ink vehicle as the vehicle. The present invention utilizes the film-forming properties of polyvinyl alcohol and konjac glucomannan and the adhesive properties of sodium carboxymethyl cellulose to formulate an excellent vehicle, thereby improving the film-forming properties and adhesion of the blue and white decal ink. During the transfer process, the decal paper is less likely to leak or bulge, achieving a high degree of pattern refinement, being less likely to break the ink or miss the lines, and achieving the beneficial effects of a complete fired pattern that is less likely to experience flower popping.

The application discloses a functional probiotic microencapsulated intestinal shield system and a preparation method and application thereof. A core layer comprises four probiotics, i.e., lactobacillus acidophilus La-14, animal bifidobacterium Bb-12, lactobacillus rhamnosus GG and lactobacillus reuteri DSM 17938, and the weight ratio is 3:4:2:1, and the total viable bacterial count is greater than or equal to 10^10 CFU / g. An inner layer is a targeted release control layer, which is composed of ethyl cellulose, polylactic acid, chitosan and lactose, can swell in a pH 5.5 to 6.5 environment and can dissolve in a pH 6.8 to 7.2 environment. A middle layer is a buffer protection layer, which is composed of calcium carbonate, disodium hydrogen phosphate and sodium alginate, and can maintain the internal pH of the microcapsule at 4.5 to 5.5 in a gastric acid environment. An outer layer is an intelligent response protection layer, which is composed of konjac glucomannan, xanthan gum and gum arabic, and can form a protective film in a gastric acid environment with a pH less than 3.0 within 5 minutes. Through the synergistic protection of the four-layer microcapsule structure, the probiotics can achieve a high survival rate in the gastric acid environment of cats, and can be accurately released at specific positions in the intestinal tract, which is helpful to improve the intestinal health of cats.

The invention relates to the technical field of food, in particular to an instant meat ball capable of being brewed and a production method thereof, and the instant meat ball comprises the following raw materials in percentage by mass: 95.0-98.5% of lean meat; 0.5%-3.0% of ice water; 0.5%-2.0% of crisp garlic bulbs; 0.2% to 1.5% of cassava starch; 0.001% to 0.01% of a colloid; and the balance of seasonings. The colloid is a mixture of konjac gum and xanthan gum; the instant meat ball recovers the elastic and tender taste after being brewed with boiling water for 1-3 minutes and can be directly eaten, low-temperature pulping control is carried out, the material temperature is strictly controlled to be 0-10 DEG C in the pulping process, advanced denaturation of myosin caused by heat generated by friction can be effectively inhibited in the low-temperature environment, and it is ensured that muscle protein is fully dissolved out and a compact gel network is formed; and meanwhile, the low temperature is beneficial to protecting long molecular chains of the konjac glucomannan and the xanthan gum from being degraded by excessive mechanical shearing force, so that the konjac glucomannan and the xanthan gum can play a maximum synergistic gelation role in subsequent processing.

The invention provides a preparation method and application of biomass derived carbon / konjac glucomannan composite flexible aerogel, and relates to the technical field of aerogel. The preparation method comprises the following steps: co-activating potassium bicarbonate and melamine, and pyrolyzing biomass at high temperature to prepare rice husk biochar, dispersing the biochar in an aqueous solution, adding KGM to form composite sol, filling a mold with the composite sol, putting the mold into a refrigerator, pre-freezing overnight, and carrying out vacuum freeze drying to form the biomass derived carbon / konjac glucomannan composite flexible aerogel. The composite flexible aerogel has a high specific surface area and a rich microporous structure, provides a large number of adsorption sites for VOCs molecules, significantly improves the adsorption capacity of the composite flexible aerogel to VOCs, has good compression resilience and excellent flexibility, is slightly influenced by environmental factors in the adsorption process, and has good application prospects. The three-dimensional porous structure is stable, collapse is not prone to occurring, high adsorption performance can still be kept after repeated use, the service life is long, and recycling is convenient.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

This invention discloses a method for preparing a self-healing, antibacterial dynamic hydrogel and its coating application. The method includes: 1. Reacting konjac glucomannan with sodium periodate to achieve aldehyde functionalization, and mixing it with sodium alginate powder to prepare a precursor polymer solution A; 2. Mixing an acylhydrazide or hydroxylamine small molecule crosslinking agent with an aminoglycoside drug to prepare an amino crosslinking agent solution B, and preparing a calcium salt ionic crosslinking agent solution C; 3. Mixing the three solutions and allowing them to stand to obtain a hydrogel. The application involves coating a hydrogel mixture solution onto a biodegradable metal surface after preparing a polyethyleneimine auxiliary layer and then gelling it. This invention utilizes aldehyde-functionalized oxidized konjac glucomannan and two crosslinking agents to form acylhydrazone, oxime, and imine bond networks, endowing the hydrogel with self-healing, self-responsive, and long-term antibacterial properties. The hydrogel of this invention improves the biocompatibility, antibacterial properties, and stability of biodegradable metal substrates, making it suitable for biodegradable implantation applications.

The invention discloses a konjak ceramic wine bottle opening sealing film and a preparation method thereof, and belongs to the technical field of food contact materials. The invention provides a preparation method of a composite film with antibacterial performance, which comprises the following steps: dissolving gallic acid in water to obtain a film forming system, adding konjac glucomannan, corn starch and Tara gum into the system, stirring, adding glycerol, stirring to obtain a film coating solution, degassing the prepared film coating solution while the film coating solution is hot, and drying to obtain the composite film with antibacterial performance. Immediately and uniformly smearing the membrane liquid on the ceramic bottle opening; the method disclosed by the invention is particularly suitable for an environment-friendly sealing technology of a high-end ceramic wine container, and can be used for replacing a traditional plastic heat shrinkage film and paraffin sealing process.

The present invention provides a method for increasing the viscosity of konjac glucomannan, as well as a composite hydrogel of konjac glucomannan and dihydromyricetin and its application. Specifically, the method for increasing the viscosity of konjac glucomannan is to first mix dihydromyricetin and water to prepare an aqueous solution of dihydromyricetin, and then add konjac glucomannan to the aqueous solution of dihydromyricetin and mix to obtain a composite hydrogel. The present invention unexpectedly discovers that the viscosity of konjac glucomannan can be increased by dihydromyricetin, and the degree of decrease in the viscosity of konjac glucomannan during digestion can be reduced, and its residence time in the gastrointestinal tract can be increased. While dihydromyricetin increases the viscosity of konjac glucomannan, the formed complex increases the stability of dihydromyricetin. The discovery of the present invention makes the composition promising for application in the field of meal replacements.

The application discloses a konjac glucomannan-based temperature-sensitive and targeted microsphere probiotic embedding method and relates to the technical field of biochemistry, and comprises the following steps: step 1, a free radical copolymerization method is used to synthesize copolymer microspheres; step 2, amino modification is performed to prepare amino groups; step 3, the amino groups are grafted onto the copolymer microspheres through an epoxy ring-opening reaction to prepare copolymer microspheres; step 4, monoclonal antibody copolymer microspheres are prepared; and step 5, the copolymer microspheres are mixed with probiotic hyphae to complete embedding of the probiotics, and monoclonal antibody-probiotic copolymer microspheres are obtained. The konjac glucomannan-based temperature-sensitive and targeted microsphere probiotic embedding method is a four-component composite carrier which is innovative in terms of a skeleton, temperature sensitivity, crosslinking and antibody targeting, and is innovative in a step-by-step grafting and temperature-sensitive and targeted synergistic process, solves the pain points of poor protection and difficult targeted release of the probiotics, and realizes precise and intelligent delivery.

The present application relates to the field of food processing, and particularly relates to a preparation method of quinoa and red date yoghurt. The method comprises the following steps: quinoa is soaked, ground, and treated by gradient temperature enzyme inactivation, and then mixed with red date pulp at a volume ratio of 1:1, and then treated by alpha-amylase liquefaction, saccharifying enzyme and pullulanase compound saccharification, and low-oxygen flavor pre-hybridization, and then mixed with reconstituted milk and compound stabilizer konjac glucomannan and sodium pyrophosphate, and then sterilized, cooled, inoculated with starter culture, and then fermented and ripened to obtain the product. The present application eliminates the peculiar smell of quinoa by gradient enzyme inactivation, and saccharifying enzyme and pullulanase have a significant synergistic effect in the quinoa and red date yoghurt system, and the secondary enzymolysis of liquefaction and saccharification significantly improves the starch utilization rate, and the compounding of konjac glucomannan and sodium pyrophosphate significantly improves the product texture, and the present application solves the technical problems of low starch utilization rate, obvious peculiar smell, poor water holding capacity, and low viable count of traditional quinoa yoghurt.

The invention provides a reagent synergistic degradation method of konjac glucomannan and application thereof, and the method comprises the following steps: mixing konjac glucomannan powder with an aqueous solution containing a synergistic reagent, grinding and uniformly mixing to obtain a water-containing konjac flour mixture with the water content of 5-60%; wherein the synergistic reagent is one of an oxidizing agent, acid and metal salt; and carrying out heat-sealing packaging on the water-containing konjaku flour mixture, and carrying out heterogeneous damp-heat degradation treatment for 5-120 minutes at the degradation temperature of 110-160 DEG C and under the degradation pressure of 0.105-0.630 MPa, so as to obtain the low-molecular-weight konjaku polysaccharide. According to the konjac glucomannan reagent synergistic degradation method, the bottleneck problem of traditional heterogeneous damp-heat degradation can be effectively solved by selecting reagents of specific types and concentrations, the degradation efficiency is remarkably improved, and high-quality konjac degradation products with lower molecular weight, better color and luster and better solubility are obtained.

The invention belongs to the field of food processing, and relates to a preparation method of smooth and chewy fresh wet noodles. The preparation method comprises the following steps: firstly, modifying konjac polysaccharide with the substitution degree of 0.01-1 to obtain acetylated konjac glucomannan; and then mixing the modified polysaccharide with 0.1-5% of medium gluten wheat flour, adding 1% of sodium chloride and 32% of water, and performing dough kneading, curing, roller pressing, slitting and other processes to prepare the fresh wet noodles. According to the present invention, the product has excellent texture characteristics, the hardness reaches 2874.46 gf when the substitution degree is 0.3, the elasticity reaches 0.83, the chewiness reaches 1593.51 gf, the viscosity is 1921.88 gf, and various indexes are superior to the indexes of the non-modified control group. Meanwhile, the product has good antibacterial property, and the total number of bacterial colonies is obviously lower than that of a control group after the product is stored for 10 days. The acetylated konjac polysaccharide can effectively inhibit the growth of microorganisms and prolong the shelf life of the product. The technical problems that traditional fresh wet noodles are short in shelf life, poor in taste and not chewy are solved, and the method is suitable for industrial production.

The invention discloses a production method of high-purity konjac glucomannan. The production method comprises the following steps: raw material treatment, konjac glucomannan extraction, solid-liquid separation and purification, drying and crushing, and finished product treatment and packaging. Wherein the step of solid-liquid separation and purification comprises a washing step, a two-section washing device is adopted for washing to remove inorganic salt, pigment and sugar, and the two-section washing device comprises a base platform, a controller, an ethanol washing mechanism and a water washing mechanism; the controller is fixedly installed on the right rear portion of the top end of the base platform. The ethanol washing mechanism is arranged on the left side of the top end of the base platform; the water washing mechanism is arranged on the right side of the top end of the base platform. According to the production method of the high-purity konjac glucomannan, the physicochemical characteristics of ethanol hydrophobicity and hydrophilicity of the konjac glucomannan are utilized, an ethanol and water mixing integrated automatic washing process is introduced, and water-soluble impurities and fat-soluble impurities are efficiently removed through multi-stage washing mixing and layered filtering, so that the removal rate of the soluble impurities is increased, and the residual quantity of solid particles is reduced.

The invention provides a fungus crust decontaminant for surface radioactive contamination removal and a preparation method and application thereof.The fungus crust decontaminant comprises konjac glucomannan, carboxymethyl cellulose, glycerol, a fungus microbial agent with fungus thalli being aspergillus niger A3 and distilled water, and all the components are natural or biodegradable substances; by optimizing the proportion, the detergent can effectively remove radioactive substances on the surface of an object through fungal crust and reduce the risk of radioactive contamination, the use method is simple and convenient, harmful conditions such as high temperature, high pressure or strong acid and strong alkali are not needed in the decontamination process, the environmental protection property and safety of the treatment process can be ensured, secondary pollution to the environment is avoided, and the environment-friendly effect is achieved. The method is suitable for treating various material surfaces, and has the advantages of high efficiency, environmental protection and safety.

The invention provides a kind of slow-release carbon source and its application in wastewater denitrification.Preparation method comprises the following steps:The preparation of micron-sized konjac glucomannan microspheres;The preparation of nano-sized konjac glucomannan microspheres;Take micron-sized konjac glucomannan microspheres and pour into mould to 1 / 3 place, continue to add nano-sized konjac glucomannan microspheres to 1 / 2 2 / 3 place, finally add micron-sized konjac glucomannan microspheres to mould and fill up;Prepare mixed resin liquid;Mixed resin liquid is cast into mould, fills up and solidifies at room temperature;Demolding after solidification, obtains slow-release carbon source.The present invention is by orderly piling up konjac glucomannan microspheres in mould, forms the porous channel of orderly interpenetration, sucrose is more long-lasting in microorganism early stage utilization effective time, to the glucose dissolution in later stage nanopore, microporous channel diameter is large, makes it easier to dissolve, and glucose is monosaccharide, is more easily utilized, has the effect of rapid supply of nutrients, can effectively supplement the intake of carbon source in later stage, improves the utilization rate of carbon source.

The present invention discloses a guarana extract – EGCG synergistic fat-burning composition, belonging to the technical field of functional foods and weight management. The composition comprises guarana extract, epigallocatechin gallate, and konjac glucomannan. By controlling the component ratio and key parameters, a dynamic gel network formed by konjac glucomannan provides in-situ protection of active ingredients and enables programmed release in the gastrointestinal tract, while constructing a multi-level appetite-suppression system with temporal continuity.The invention overcomes problems in the prior art, including poor stability, low bioavailability, and fragmented appetite regulation, and achieves synergistic effects in fat burning and intake control. It is suitable for preparing oral solid formulations, with high safety, good stability, and suitability for large-scale industrial production and commercialization.

The invention discloses a method for preparing a uric acid-reducing active product by fermenting konjac glucomannan (KGM) based on a Lactobacillus edardi strain, which comprises the following steps of: firstly, recovering the Lactobacillus edardi strain, inoculating the Lactobacillus edardi strain into a sterilized reinforced clostridium culture medium (RCM), and culturing at 37 DEG C for 1 day to obtain an activated seed solution; then KGM and distilled water are mixed and sterilized to obtain mixed slurry, the seed solution is inoculated with the mixed slurry, anaerobic fermentation is carried out after inoculation, the fermentation time is 24 hours and 48 hours, and a KGM fermentation product capable of reducing uric acid activity is obtained; the new thought and method are provided for developing natural and safe uric acid reducing products, and the fermentation preparation method is simple, easy to implement, low in cost and suitable for large-scale production and has wide biomedical application prospects.