248 results about "Locust bean gum" patented technology

The invention relates to the field of materials, in particular to a silicon dioxide aerogel composite thermal insulation material and a preparation method thereof. The silicon dioxide aerogel composite thermal insulation material is prepared by taking silicon dioxide aerogel, phenolic resin, a nano zirconium oxide graft and a locust bean gum graft as main raw materials and taking n-pentane, UV-327, hexamethylenetetramine and an antioxidant 1010 as auxiliary materials. The nano zirconium oxide graft and the locust bean gum graft are added into the silicon dioxide aerogel material, so that the prepared silicon dioxide aerogel composite material has excellent heat-insulating property, flame-retardant property and toughening effect, and the comprehensive requirements of the use scene of the silicon dioxide aerogel composite material on toughness and flame retardance are met; and the application market is expanded.

The present invention provides a gel candy containing DHA and a preparation method thereof. The gel candy containing DHA of the present invention is made of the following raw materials: 1-10 parts of edible colloid, including one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener; 5-15 parts of DHA microcapsule powder; 2-10 parts of moisture retainer; 0.5-5 parts of acidity regulator-buffer salt pair, including one or more of citric acid and its sodium salt or potassium salt, DL-malic acid and its sodium salt, lactic acid and its sodium salt. The present invention also provides a preparation method for the above-mentioned gel candy, adding DHA microcapsule powder and acidity regulator-buffer salt pair in the last stage before casting and molding and mixing evenly; it can be cast into a solid or sandwich product, and the moisture content of the obtained gel candy is 8-20%. The gel candy of the present invention has no fishy smell during the shelf life of 18 months, and the product does not return to sand or melt.

The invention discloses a milk-flavor jelly-shaped intelligent response type suckling pig creep compound feed and a preparation method, relates to the technical field of animal feeds, and aims to solve the problems that a traditional feed is poor in palatability, nutrition release and physiological needs are mismatched, thermosensitive components are damaged by a high-temperature process and the like. And accurate release of nutrients is realized. The feed comprises an energy raw material, a protein raw material, intelligent response components (pH-sensitive sodium alginate microsphere loaded sodium butyrate / glutamine, temperature-sensitive xanthan gum-locust bean gum compound gel coated antibacterial peptide, and enzyme-sensitive lysine-lysine peptide bond cross-linked layer embedded glucose compound enzyme), a flavor system (vanillin microcapsules) and a konjac gum jelly matrix. A pH-temperature-enzyme triple response mechanism is adopted to adapt to the gastric acid gradient, body temperature fluctuation and pancreatin activity of suckling pigs; milk flavor slow release and nutrition release are in space-time synergy, and the ingestion frequency is increased by 40%; the konjac glucomannan matrix reduces dust, and the gel strength is greater than or equal to 750g / cm.

The invention discloses a preparation method of a high-curability environment-friendly dust suppression material, which is characterized by comprising the following steps: (1) weighing locust bean gum, putting the locust bean gum into a container, adding water, uniformly stirring, adjusting the pH value to 2-3 by using hydrochloric acid, adding sodium hypochlorite, heating to 50-60 DEG C, and reacting for 1-2 hours to obtain a mixed solution I; (2) adding waterborne polyurethane into the mixed solution I, heating to 60-80 DEG C, reacting for 1-1.5 hours to obtain a mixed solution II, adding erythritol, and sufficiently and uniformly mixing to obtain a mixed solution III; and (3) cooling the mixed solution III to room temperature, adjusting the pH value of the solution to be neutral, and adding a surfactant into the mixed solution III to obtain the dust suppressant solution. The mechanical property of the dust suppressant is improved, the evaporation rate of water can be reduced, a cured layer is prevented from cracking, the lasting time of the dust suppression effect is prolonged, and the need of repeatedly applying the dust suppressant is reduced.

The invention discloses an intelligent indicating film for freshness of aquatic products and a preparation method thereof.The indicating film comprises a base film and a color developing agent, the base film is synthesized from soybean protein isolate and locust bean gum, the color developing agent is purple sweet potato anthocyanin and alizarin, the interior of the indicating film is of a porous structure, and the indicating film is spongy; the preparation method comprises the following steps: preparing a base film solution, then adding purple sweet potato anthocyanin and alizarin, uniformly mixing, then adjusting the pH value to 6.0 + / -0.1 to obtain a film-forming solution, pouring the film-forming solution into a mold, and freeze-drying to obtain the indicating film. The purple sweet potato anthocyanin and the alizarin are combined for use, the color developing sensitivity and stability of the indicating film are improved, the film has a porous structure by combining freeze drying, the color developing sensitivity and stability of the indicating film are further improved, and the indicating film has application potential in the field of intelligent food packaging.

The invention discloses durian ice cream and a preparation method thereof. The durian ice cream is prepared from the following raw materials in parts by weight: 52 to 58 parts of white granulated sugar, 13 to 17 parts of malt syrup, 18 to 22 parts of coconut oil, 48 to 52 parts of whole milk powder, 35 to 40 parts of single cream, 0.085 part of carotene, 47 to 52 parts of durian pulp, 18 to 22 parts of durian powder, 1.4 to 1.6 parts of guar gum, 0.4 to 0.6 part of CMC, 0.9 to 1.1 parts of locust bean gum, 0.45 to 0.55 part of glyceryl monostearate and 730 to 770 parts of drinking water. According to the preparation method of the durian ice cream, an HPP sterilization technology is innovatively applied to an ice cream process; the mouth feel of the finished durian ice cream is greatly improved, and the durian ice cream is finer and smoother; meanwhile, the ice cream is softer and better to bite. The durian ice cream containing pure durian pulp without durian essence is developed and produced domestically for the first time, consumers can eat delicious ice cream, the ice cream and durian industry are well demonstrated and guided, and the development of the industry is guided.

A 3D printed structure is provided. The structure includes a composition formed from a mixture including an earth component, e.g., naturally occurring soil, subsoil, topsoil, clay, a clay-rich soil, sand, silt, an engineered soil formed of sand and clay, etc.; at least one fiber component, e.g., a bast or leaf fiber, including straw, wheat straw, rice straw, rice husk, reed, hay, hemp, kenaf, banana, sisal, fique, flax, jute, etc.; fluid component, e.g., water, oil, acid, etc.; and at least one additive component, e.g., a bio-based additive such as cellulose, a polypeptide such as gelatin, a polysaccharide such as alginate, guar gum, locust bean gum, chitosan, and xanthan gum, and lime, etc. The mixture includes a weight ratio of about 2-50 parts earth; about 5-50 parts fiber; about 25-80 parts fluid; and about 0-10 parts additive. The mixture can be 3D printed into prefabricated building elements, e.g., block-like geometries, monolithic walls, panels, etc.

The present invention provides a cheese product and a preparation method thereof, and relates to the technical field of dairy products. The protein cheese product of the present invention comprises the following components by mass: 50-90 parts of cheese, 1-10 parts of protein components, 0.5-5 parts of starch, 0.1-1 parts of emulsifying salts, 0.1-0.5 parts of fermented whey powder, 0-0.5 parts of guar gum, 0.1-0.5 parts of locust bean gum, 0.05-0.3 parts of emulsifiers, 0.05-0.5 parts of cream and 3-30 parts of raw milk. The protein cheese product prepared by the present invention meets the needs of consumers for healthy diets while maintaining the flavor and taste of cheese.

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 invention relates to the technical field of freezing, color protecting and fresh keeping of rose petals, and discloses a formula for freezing, color protecting and fresh keeping of edible rose petals and a preparation method of the formula. Comprising 40%-49% of malt syrup, 38%-49% of pineapple concentrated juice, 3%-7% of drinking water, 3%-5% of trehalose, 0.3%-0.5% of table vinegar, 0.3%-0.5% of locust bean gum, 0.3%-0.5% of hydroxy propyl distarch phosphate, 0.001%-0.003% of sodium tripolyphosphate, 0.0008%-0.002% of vitamin C and 0.003%-0.005% of natural spice for food. The prepared freezing color protection formula is reasonable in proportion, the problems of color fading, nutrition loss and cell disruption of rose petals in the freezing process can be reduced, water seepage and the like can be reduced, and the edible value of roses can be well maintained.

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 the field of cereal food processing, in particular to a method for enhancing the film-forming property of enzymolysis cereal food produced through roller drying, and the enzymolysis cereal food is prepared from the following raw materials in parts by weight: 500-1000 parts of cereals and 0-150 parts of protein concentrate. 0-270 parts of edible vegetable oil and 10-100 parts of non-starch polysaccharide. Comprising two processes of performing enzymolysis on non-high-protein cereal food and performing enzymolysis on high-protein cereals. The preparation method of the enzymolysis non-high-protein cereal film comprises the following steps: grinding cereals into powder and mixing pulp; performing enzymolysis; preparing materials: adding 10-100 parts of non-starch polysaccharide into the enzymolysis slurry; roller drying and enzyme deactivation; 2, performing enzymolysis on the high-protein cereal to form a film, namely performing enzymolysis on protein, grinding the cereal into powder, performing size mixing and performing enzymolysis; preparing materials; combining the enzymolysis protein slurry and the enzymolysis grain slurry; and roller drying and enzyme deactivation. The non-starch polysaccharide is one or a mixture of more of caesalpinia spinosa gum, guar gum, propylene glycol alginate, calcium alginate, potassium alginate, sodium alginate, locust bean gum, xanthan gum, tamarind polysaccharide gum and the like.

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.

To provide a pack cosmetic which provides a thick application feeling when used at high temperatures, spreads smoothly when used at low temperatures, does not cause skin tightness after rinsing, and enhances the skin affinity of a lotion applied after rinsing.SOLUTION: A pack cosmetic comprises the following components (A) to (D): (A) kaolin: 30 to 90 mass%; (B) water-swelling clay mineral: 0.1 to 20 mass%; (C) one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, and gellan gum: 0.05 to 1 mass%; and (D) acidic mucopolysaccharide: 0.0001 to 0.1 mass%.SELECTED DRAWING: None

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.

The invention discloses a colostrum-containing cheese and a preparation method thereof, wherein the colostrum-containing cheese comprises the following raw materials in parts by weight, based on 100 parts by total weight: 64-78 parts of cheese, 10-11.5 parts of trehalose, 1-1.4 parts of oligofructose, 0.5-0.7 parts of sodium citrate, 0.18-0.2 parts of locust bean gum, 0.16-0.19 parts of carrageenan, 0.4-0.45 parts of xanthan gum, 0.02-0.04 parts of nisin, and the rest are made up with colostrum. The present invention achieves the effect of improving the thermal stability of active proteins in cheese and colostrum through the mutual coordination of trehalose, oligofructose, sodium citrate, locust bean gum, carrageenan and xanthan gum, while meeting the requirement that microorganisms meet national standards, a higher active protein content can be maintained, and the taste is dense, mellow and delicious, and the advantages of stable quality during the shelf life.

This invention relates to the field of flavoring technology, specifically to a flavoring containing coffee and cocoa compound extracts and its preparation method. The invention uses coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool, sodium octenyl succinate starch, locust bean gum, sodium di(lauramide-glutamine)lysine, an alcohol solvent, and water to prepare the flavoring. It reduces the amount of alcohol solvent used and employs sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide-glutamine)lysine to increase the green safety of the flavoring, while reducing the adverse effects of organic solvents on human health and the environment. The flavoring of this invention has good heat and cold resistance, excellent stability, and is easy to store, transport, and use. It can also effectively improve the aroma quality of tobacco products and reduce off-flavors, showing good application prospects in cigarettes, cigars, and other products.

The invention discloses an anti-hair loss shampoo containing a Hainan pomelo seed extract, which contains the Hainan pomelo seed extract and pharmaceutically acceptable auxiliary materials, and does not contain silicone oil, the Hainan mountain pomelo seed extract is a Hainan camellia seed extract, and the weight ratio range of the Hainan mountain pomelo seed extract to the auxiliary materials including the sodium cocoyl methyl taurate, the alkyl amine oxide and the acyl propyl betaine has a definite proportion requirement. In addition, the weight percentage range of the shampoo is also specified in detail, so that the effectiveness and safety of the shampoo are ensured. The preparation method relates to the processes of dissolving, mixing, stirring and the like, and the auxiliary materials comprise but are not limited to coconut oil fatty acid monoethanolamide, locust bean gum, polyquaternium 10, salicylic acid, nicotinamide and sodium hyaluronate. The preparation process comprises the technical means of ultrasonic dissolution or homogeneous stirrer pressurized dissolution so as to ensure uniform mixing and dissolution of the components. According to the shampoo disclosed by the invention, a natural and effective anti-hair loss shampoo product is provided while the use safety is ensured by virtue of the unique effect of the Hainan grapefruit seed extract.

The invention provides a thermal reversible gel carrier as well as a preparation method and application thereof. The thermal reversible gel carrier is prepared from the following components in parts by weight: 1 to 5 parts of K-carrageenan, 0.5 to 2 parts of locust bean gum, 0.5 to 3 parts of agar and 100 parts of water. The thermal reversible gel carrier disclosed by the invention is proper in gel strength, low in bleeding rate and low in melting temperature, can be used as a mold for preparing a product with a complicated cavity shape, and is easy to separate.

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 invention relates to a plant-based titanium dioxide liquid substitute and application of the plant-based titanium dioxide liquid substitute in a compound seasoning, and belongs to the technical field of compound seasonings. Aiming at the problems of food safety dispute of existing titanium dioxide and insufficient optical performance and poor stability of plant-based substitutes, the plant-based whitening stabilizer with a natural source is prepared by taking a banana extract as a matrix and compounding with nano cellulose, whey protein microspheres, locust bean gum and a color fixative. The product is natural in component source, excellent in optical performance and high in suspension stability, and can effectively replace titanium dioxide in the compound seasoning for whitening.

An edible compound is described, comprising: - a first fraction comprising one or more ingredients among: water and solvent, - a second emulsifying fraction comprising one or more ingredients among lecithin, sucrose ester, polysorbate, cellulose, arabic gum, vegetable fibre, monoglycerides or diglycerides of fatty acids, - a third fraction comprising one or more ingredients among: glycerol, sorbitol, propylene glycol and mannitol, oil and fat, - a fourth dyeing fraction, - a fifth fraction comprising one or more ingredients among: sugar, starch, shellac, beeswax, animal gelatine, fish gelatine, agar, guar gum, locust bean gum, tragacanth, cellulose, carrageenan, gum tragacanth, acacia gum, tara gum, gellan gum, xanthan gum, pectin, sodium alginate, calcium, potassium, ammonium, propan diol, calcium caseinate, sodium caseinate, vegetable protein isolate, tapioca flour, carboxymethylcellulose, hydroxypropylmethylcellulose, vanillin.

The present invention discloses a sodium zirconium cyclosilicate oral suspension and a preparation method thereof, which comprise the following components in mass percentages: 10-30% of sodium zirconium cyclosilicate, 0.1-2.0% of cellulose, 0.01-0.30% of suspending agent, 0-10% of flavoring agent, 0-1.0% of preservative, and purified water; the suspending agent is a mixture of xanthan gum and locust bean gum. The potassium ion exchange capacity of the sodium zirconium cyclosilicate oral suspension of the present invention is equivalent to that of the commercially available powder and has good dispersion stability.

A high-solubility pet nutritional composition, characterized in that it comprises an oil-soluble component, an emulsifier, a thickener, and an acidity regulator, wherein the oil-soluble component is selected from EPA, DHA, lauric acid, carnosic acid, linoleic acid, or one or more thereof; the emulsifier is selected from casein, whey protein, phospholipids, polysaccharides, octenylsuccinic acid, sodium starch, or one or more thereof; the thickener is selected from cellulose, locust bean gum, xanthan gum, sodium alginate, sodium carboxymethylcellulose, chitosan, or one or more thereof; the acidity regulator is selected from citric acid, sodium citrate, potassium citrate, malic acid, or lactic acid, or one or more thereof. the weight ratio of the oil-soluble component, the emulsifier, the thickener and the acidity regulator is (20-50) : (1-20) : (0.1-10) : (0.1-10).