86 results about "Locust bean gum" patented technology

The invention relates to the technical field of oral care and anhydrous toothpaste, in particular to bioactive glass-containing anhydrous toothpaste based on rheological property regulation and control and a preparation method and application thereof.The anhydrous toothpaste adopts glycerin and polyethylene glycol as a humectant compound system to construct an anhydrous system, and the situation that active ingredients of bioactive glass lose efficacy when meeting water is avoided; and the chemical activity and the structural stability can be kept during long-term storage. A thickening agent compound system composed of carbomer, quaternary ammonium salt-22 and hydroxypropyl gelatin is cooperatively adopted, so that a rigid-soft, compact and firm spatial network structure can be formed, an abrasive and bioactive glass particles can be stably suspended for a long time, the high activity of bioactive glass is kept, and the bioactivity of the bioactive glass is improved. And in the aspect of rheological properties, the composite material shows excellent thixotropy, relatively high structure recovery rate and appropriate yield stress, and has a remarkable remineralization repair effect and an excellent sensory effect. And the preparation process is simple, low in cost and suitable for large-scale industrial production.

The application discloses a kind of special sulfur-based compound fertilizer of leaf vegetable, preparation method and device, belong to compound fertilizer preparation technical field.The preparation of the compound fertilizer includes the following steps: sulfur, anhydrous ethanol are mixed and stirred, constant temperature oscillation, stand until clear state, take supernatant and mix with distilled water, oscillation, add sodium dodecyl sulfate, oscillation, add coating agent, oscillation, obtain material B, stand by;Ammonia is introduced into phosphoric acid to adjust to pH 4.3-4.8, filter pressing, collect filtrate to obtain feed liquid D;Material B is filtered, and the filter residue is collected and mixed with feed liquid D, guar gum and locust bean gum are added, oscillation is carried out, a mixed slurry is obtained, granulation is carried out, drying is carried out, screening is carried out, and cooling is carried out, to obtain the compound fertilizer, improve the sulfur and phosphorus ammonium slurry combination degree, avoid the loss of fertilizer efficiency, prevent the occurrence of safety hazards.

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

The invention relates to low-sugar gum soft sweets and a preparation method thereof. The soft sweets comprise the following raw materials in parts by weight: 18-35% of a pectin compound, 40-50% of a sweetening agent, 3-5% of a plasticizer, 0.3-0.8% of malic acid, 0.2-0.5% of sodium citrate and the balance of deionized water. Wherein the pectin compound comprises the following raw materials in percentage by weight: 10-20% of a cation matrix, 15-25% of an anion matrix, 5-10% of a neutral matrix and the balance of deionized water; the cation matrix comprises chitosan hydrochloride and calcium salt, the anion matrix comprises the following raw materials: low-methoxyl pectin, high-methoxyl pectin, ellagic acid and cumaric acid, and the neutral matrix is locust bean gum. The cation matrix, the anion matrix and the neutral matrix of the pectin compound cooperate to make up the defects of weak structure, poor water retention, easy aging and the like caused by sucrose deficiency in a low-sugar environment, so that the soft sweets have both elasticity and toughness.

The invention belongs to the technical field of medical materials, and particularly relates to a composite hydrogel for medical dressings, the hydrogel is composed of carrageenan, locust bean gum, polyvinyl alcohol, polyvinylpyrrolidone, potassium chloride, diglycerol and water, and functional components such as dragon fruit powder and taurine can be selectively added. The preparation method comprises the following steps: dissolving PVA in hot water, adding mixed powder of carrageenan and locust bean gum, uniformly stirring and swelling, adding PVP, KCl, diglycerol and other functional components, heating to form uniform and clear composite sol, and cooling to obtain physical crosslinking gel with good adhesion and resilience; and inducing PVP and PVA in the gel to be further crosslinked by adopting 60Co gamma ray irradiation, so as to obtain a final product with higher mechanical strength and more stable structure. The hydrogel is high in transparency, can be tightly attached to skin or tissue, has excellent biocompatibility, moisturizing performance and structural stability, and is suitable for wound dressing.

The invention belongs to the technical field of beer, and particularly discloses fruit beer and a preparation method thereof. The fruit beer is prepared from the following raw materials in parts by weight: 40 to 45 parts of malt, 7 to 10 parts of sweet potatoes, 3 to 5 parts of seaweed mixture, 0.05 to 0.08 part of compound enzyme, 15 to 18 parts of oranges, 0.5 to 0.7 part of soapbark extract and 0.3 to 0.4 part of locust bean gum. According to the fruit beer, multiple components are matched, so that the flavor uniqueness is enhanced, the fruit beer has a relatively good sweet taste, and the stability of foam is enhanced.

The invention relates to a soft capsule, in particular to a long-acting DHA soft capsule and a preparation method thereof. The long-acting DHA soft capsule is prepared from the following raw materials in parts by weight: 10 to 11 parts of xanthan gum, 3 to 4 parts of locust bean gum, 0.5 to 1 part of sericin, 0.5 part of glycerol and 13.5 to 16 parts of deionized water. The preparation method comprises the following steps: stirring and heating to 75-80 DEG C until all the raw materials are dissolved in water or melted and solid particles visible to naked eyes do not exist, so that the raw materials are glue liquid; spreading the glue solution into a rubber sheet; pressing the capsule skin and the DHA grease composition into capsules through a soft capsule pelleting machine; after shaping, polishing and drying to obtain the long-acting DHA soft capsule. The capsule skin of the long-acting DHA soft capsule is of a single-layer structure, the structure is simple, the physicochemical property is determined, a traditional soft capsule pelleting machine can be used for pressing, an additional secondary coating process is not needed, and the production process is simplified; through cooperation of xanthan gum and locust bean gum, the gum skin keeps certain dimensional stability in a freezing environment.

The application discloses a kind of whipped cream cheese for decorating and preparation method thereof, the whipped cream cheese for decorating of the application includes the following weight parts of raw materials: fresh cream cheese 51-55 parts, egg white powder 1.5-7 parts, milk mineral salt 0.3-1 part, oligomeric isomalt 1-5 parts, fructooligosaccharide 1-5 parts, momordica grosvenori sweet 0.005-0.1 part, inulin 0.2-2 parts, arabinoxylan 0.005-1 part, peach gum 0.005-0.1% part, beta-1,3 glucan 0.1-2 parts, tripartite gum 0.1-5 parts, gellan gum 0.01-2 parts, physical starch 1-3 parts, locust bean gum 0.1-1 part.The preparation method of the application is used for preparing the aforementioned cheese, the application reduces 50-80% of the fat content of conventional cream, and contains certain prebiotic nutritional properties, while increasing the rich cheese aroma compared with conventional cream on the market.By specific formula, the decorating performance of cheese is realized, so that decorating product can maintain more than 1 hour without collapse.

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

The invention relates to the technical field of oral medical materials, and particularly provides a false tooth safety paste and a preparation method thereof. The denture safety paste comprises an oil phase matrix, a gel matrix and a microcapsule functional phase, wherein the oil phase matrix is formed by melting and emulsifying beewax and vegetable oil; the gel matrix comprises fenugreek gum, locust bean gum, nano cellulose and modified aluminum metasilicate; the microcapsule functional phase comprises fenugreek gum microcapsules, and the microcapsule functional phase is dispersed in the oil phase matrix and the gel matrix. Through the three-phase synergistic effect of the oil-phase matrix, the gel matrix and the fenugreek gum microcapsule functional phase dispersed in the oil-phase matrix and the gel matrix, the high-temperature stability of the paste without layering and oil separation is realized; the quick-acting initial adhesion of the locust bean gum, the slow-release lasting adhesion of the microcapsules, the mechanical reinforcement of the nano-crystalline cellulose network and the safe antibacterial property of the bacteriostatic agent are integrated, and the problems that the existing safety and consolidation paste is softened at a high temperature, is easy to lose and is poor in biocompatibility are effectively solved.

An oral care composition comprising: i) a calcium carbonate based abrasive, ii) a polyol selected from glycerol, sorbitol or mixture thereof iii) locust bean gum.

The present invention discloses a rosa roxburghii tratt fruit peptide drink and a preparation method thereof, and relates to the technical field of nutritional health drink processing, and the rosa roxburghii tratt fruit peptide drink consists of the following raw materials in parts by mass: 100 parts of rosa roxburghii tratt fruit juice, 1.5-2.5 parts of a lucid ganoderma extract, 0.8-1.2 parts of a radix astragali seu hedysari extract, 4.5-7.5 parts of a coix seed extract, 8-12 parts of giant salamander peptide, 4.0-6.5 parts of locust bean gum, 0.03-0.05 part of stevioside and 60-100 parts of water. According to the rosa roxburghii tratt peptide beverage and the preparation method thereof, the rosa roxburghii tratt is scientifically compounded with various medicinal and edible substances and nutritional ingredients such as the lucid ganoderma, the astragalus membranaceus, the coix seeds and the giant salamander peptide for the first time, and a nutrition complementary composite system is formed. The compounding of lucid ganoderma and roxburgh rose has a scientific basis supported by literatures.

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

The present application provides a frozen beverage and a preparation method thereof. The frozen beverage comprises a milk material containing a milk raw material, a stabilizer and an emulsifier, wherein the stabilizer comprises locust bean gum, xanthan gum and at least one anionic stabilizer; and the emulsifier comprises a monoglyceride and diglyceride and Tween 80. The frozen beverage has significantly improved anti-melting performance and taste.

The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.

The present invention relates to a frozen food product coated with a coating, the coating comprising a compound selected from acacia gum, arabic gum, gellan gum, guar gum, locust bean gum, konjac gum, tara gum, a wax, an alginate, cellulose, whey protein isolate, corn zein, gluten, soy, caseinate, chitosan, carrageenan, gelatin, pullulan, modified starch, or combinations thereof.

The invention discloses low-calorie functional jelly based on flaxseed gum compounding and a preparation method of the low-calorie functional jelly, and relates to the technical field of food processing. The jelly is prepared from the following components in percentage by mass: 7 percent to 10 percent of erythritol, 0.15 percent to 0.20 percent of flaxseed gum, 0.10 percent to 0.15 percent of carrageenan, 0.35 percent to 0.45 percent of konjaku flour, 0.05 percent to 0.1 percent of locust bean gum, 0.07 percent to 0.09 percent of calcium lactate, 0.01 percent to 0.03 percent of potassium sorbate, 0.01 percent to 0.02 percent of essence and the balance of water. According to the jelly, the sugar degree and heat can be reduced while the sweet taste is kept, various colloids are compounded, the stability of the jelly can be improved while the smooth taste of the jelly is guaranteed, the elasticity and toughness of the jelly are balanced, and the cost is reduced.

The present invention aims to provide an intraoral adhesive film that combines adhesive properties and slow dissolution properties in a well-balanced manner. [Solution] The present invention provides an intraoral adhesive film containing (A) ιcarrageenan and (B) κcarrageenan. Preferably the film further contains (C) a water-soluble polymer such as tamarind gum, gum arabic, karaya gum, xanthan gum, gellan gum, tragacanth gum, guar gum, tara gum, locust bean gum, pullulan, gelatin, casein, pectin, agar, glucomannan, galactomannan, starch, carboxymethyl starch, dextrin, alginic acid, alginic acid ester, chitin, chitosan, carboxymethylcellulose, λcarrageenan, hydroxyethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, and ethylcellulose.

The invention discloses polianthes tuberosa fermentation liquor as well as a preparation method and application thereof. The preparation method comprises the following steps: activating rhodosporidium torulosa; preparing fresh polianthes tuberosa pulp; preparing a fermentation culture medium: adding a nitrogen source, a carbon source and locust bean gum into the fresh polianthes tuberosa pulp, and performing sterilization treatment to obtain the fermentation culture medium; performing fermentation; and centrifuging, taking supernate, and filtering to obtain the polianthes tuberosa fermentation liquor. A multi-target in-vitro experiment verifies the comprehensive skin care effects of resisting oxidation, whitening, resisting aging and inhibiting cortisol. Meanwhile, the research finds that the polianthes tuberosa fermentation liquor can inhibit cortisol and has a certain nerve beautifying effect.

The invention discloses jelly taking D-psicose as a raw material and a preparation method of the jelly, and the jelly comprises the following raw materials in percentage by mass: 30%-68% of D-psicose, 0.14%-0.18% of konjaku flour, 0.1%-0.17% of carrageenan, 0.07%-0.09% of locust bean gum, 0.09%-0.15% of potassium chloride, 0.13% of gluconic acid-delta-lactone, 0.065% of potassium sorbate and the balance of softened water. According to the jelly taking the D-psicose as the raw material and the preparation method of the jelly, the D-psicose is taken as a core raw material, so that the jelly is low in calorific value (about 0.2 kcal / g) and zero in blood glucose index, can inhibit postprandial blood glucose fluctuation, has a prebiotics function, optimizes intestinal flora, meets health requirements of common people, people with blood glucose regulation disorder and obese people, and is suitable for industrial production. The market vacancy of the healthy functional jelly is filled.

The purpose of the present invention is to provide an intraoral adhesive film which has a good balance of adhesive properties and sustained-release properties. Specifically, the present invention provides an intraoral adhesive film containing (A) ι carrageenan and (B) κ carrageenan. It is preferable that the film further contain (C) a water soluble polymer such as tamarind gum, gum arabic, karaya gum, xanthan gum, gellan gum, tragacanth gum, guar gum, tara gum, locust bean gum, pullulan, gelatin, casein, pectin, agar, glucomannan, galactomannan, starch, carboxymethyl starch, dextrin, alginic acid, alginic acid ester, chitin, chitosan, carboxymethyl cellulose, λ carrageenan, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, methyl cellulose, or ethyl cellulose.

The invention discloses a dust suppressant with garden waste as a raw material as well as a preparation method and application of the dust suppressant. The dust suppressant is prepared from garden waste, glycerol, saponin, a compound of agar and locust bean gum and water. Wherein the garden waste accounts for 0.65%-1.83% by mass, the glycerol accounts for 0.65%-1.83% by mass, the saponin accounts for 0.65%-2.44% by mass, the compound of the agar and the locust bean gum accounts for 0.65%-2.44% by mass, and the balance is water. The prepared dust suppressant product has various effects of bonding, wetting, coagulation and the like, small-particle dust is agglomerated into large-particle sedimentation through coagulation, a three-dimensional network structure is formed on the surface of a dust sample, dust can be quickly suppressed, reentrainment of dust can be controlled through multiple moisture absorption and moisture retention effects of the biopolymer material, the dust suppression effect is excellent, and the dust suppressant product has a good application prospect. The biological compatibility is good, the dust suppression period is long, and the application occasion is wide.

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

The invention discloses an edible and medicinal composition solid beverage and a preparation method thereof. The beverage is prepared from the following raw materials in percentage by weight: 45-60% of a traditional Chinese medicine extract, 10-18% of energy and flavor components, 27-38% of a sweetening agent and 0.01-0.5% of a stabilizer. The energy and flavor components of the edible and medicinal composition solid beverage disclosed by the invention adopt coconut oil powder and green kumquat raw powder, so that the taste is suitable for most people; the sweetening agent is a combination of erythritol, stevioside and sweet essence, so that sugar metabolism in the body is avoided, and the worry of rising sugar is avoided; starch sodium octenylsuccinate, ovalbumin, locust bean gum and abelmoschus esculentus colloid polysaccharide are adopted as stabilizers, so that the beverage is uniform and stable after being flushed with water and is not easy to settle.

The invention belongs to the technical field of dairy product processing, and particularly relates to whole milk fat concentrated and mellow milk ice cream and a preparation method thereof.The whole milk fat concentrated and mellow milk ice cream is prepared from, by weight, 45-65 parts of single cream, 8-18 parts of anhydrous cream, 12-25 parts of whole milk powder, 2-6 parts of whey protein powder, 8-15 parts of a sweetening agent, 0.3-1.2 parts of an emulsifying agent and 0.2-0.8 part of a stabilizing agent. An emulsifier compounded by milk phospholipid and polyglycerol ester can construct a high-strength interfacial film on the surface of a fat globule to inhibit fat aggregation and flocculation, a stabilizer compounded by locust bean gum, guar gum and carrageenan can form a three-dimensional network structure to bind water and inhibit ice crystals, and based on a high-pressure homogenization and segmented temperature-control low-speed shearing aging process, the fat globule fat-resistant agent is prepared. And the product still has good physical stability, fine texture, excellent melting resistance and smooth, thick and mellow entrance characteristics under the condition of high milk fat content.

The invention relates to the technical field of fabrics, and discloses a soft warm-keeping garment fabric and a preparation process thereof.The garment fabric comprises a fabric base material and an adhesive, the fabric base material is polyester fiber flocculus, and the adhesive is formed by mixing biomass locust bean gum serving as a base body and functional gel serving as auxiliary materials; according to the functional gel, crosslinked maltose is used as a carbon source, a phosphate group in a flame-retardant functional crosslinking agent structure is used as a phosphorus source, and when the polyester wadding is burnt, a compact carbon layer can be rapidly formed to protect the polyester wadding and prevent continuous burning, so that the flame-retardant property of the polyester wadding can be greatly improved; the rich pore structure of the functional gel can also improve the warm keeping effect of the garment fabric, polyester staple fibers are sequentially subjected to opening, carding and impurity removing processes and then are glued with the adhesive to form polyester fiber flocculus in a flocculus shape, and finally the formed fabric shows the characteristics of being light, thin and soft through baking and hot pressing processes.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

The invention discloses biodegradable gel and a method for removing paint on the surfaces of stone cultural relics, and relates to the technical field of stone cultural relic protection. The biodegradable gel comprises the following components in percentage by weight: 30-60% of a bio-based main solvent, 10-30% of a bio-based cosolvent, 5-15% of biogel, 1-10% of a thickening stabilizer and the balance of water, the bio-based main solvent is one or more of methyl lactate, ethyl lactate, propyl lactate and butyl lactate, the bio-based cosolvent is one or more of limonene, terpinene, methyltetrahydrofuran and gamma-valerolactone, and the bio-gum is one or more of xanthan gum, guar gum, carrageenan, locust bean gum and sesbania gum. The thickening stabilizer is one or more of bentonite, kaolin, attapulgite and diatomite. The degradable gel has the advantages of favorable swelling property, biodegradability, no toxicity, safety to the environment and operators, no strong acid substance and capability of preventing the surface of the stone cultural relic from being crisp when in use.

The invention discloses a coal mine dust suppression material with high wetting property and high film-forming property. The coal mine dust suppression material is prepared from the following raw materials in parts by mass: 1 to 10 parts of locust bean gum, 0.5 to 5 parts of hydrogen peroxide, 0.5 to 8 parts of polyethylene glycol didehydrated glyceryl ether, 1 to 10 parts of butanetetracarboxylic acid, 0.003 to 0.17 part of first catalyst, 0.007 to 0.33 part of second catalyst, 1 to 5 parts of wetting agent, 1 to 8 parts of water-retaining agent and 1000 to 2000 parts of distilled water. The dust suppression material can quickly reduce the surface tension and permeate and capture fine dust particles; and meanwhile, a flexible or rigid shell layer with excellent mechanical strength can be formed after water evaporation, so that the unification of rapid dust suppression and long-acting dust fixation is realized.

The invention belongs to the field of biological agriculture, and discloses rumen bypass glucose based on a polymer gel technology and a preparation method and application thereof. The rumen bypass glucose is prepared from 15 to 30 parts of agar, 10 to 25 parts of zein, 5 to 15 parts of locust bean gum and 40 to 65 parts of anhydrous dextrose. The preparation method comprises the steps of raw material crushing, pre-melting, twin-screw melt extrusion, pelletizing, cooling, screening and the like. According to the invention, agar-locust bean gum is utilized to form a compact gel network to realize physical blocking and screening, and low release (in vitro 12-hour release rate lt, 5%) in rumen and rapid and complete release (in vitro 8-hour release rate gt, 90%) in small intestines are realized by relying on hydrophobicity and enzyme response characteristics of zein. The product is suitable for a feed for dairy cows in a perinatal period and an initial lactation period, can remarkably improve energy negative balance, shorten non-pregnant time by about 20 days and increase milk yield by about 3.0 kg / head per day, and is natural in raw materials, simple and convenient in process and suitable for industrial production.