49 results about "Methoxylpectin" patented technology

The invention relates to a process for degreasing low methoxyl pectin. The process comprises the following steps of: a, pomace cleaning; b, pectin extraction and pigment removal; c, pectin methylesterase catalyzed hydrolysis: regulating the pH value of the prepared high methoxyl pectin concentrate to be between 3.0 and 4.5, adding pectin methylesterase in an amount which is 0.05 percent of the weight of the pectin concentrate, and preserving the heat at the temperature of between 30 and 45 DEG C; d, ethanol sedimentation; and e, finished product formation. The process for degreasing the low methoxyl pectin has low requirement for the raw materials for producing the pectin, destroys the pectin molecular chain in the degreasing process, and keeps the activity of the pectase.

The invention discloses a method for extracting low-methoxy pectin from apple pomace, comprises the following steps: washing apple pomace by using water at 30-40 DEG.C, microwave treating at 380-500 W and then filtering, microwave drying, the filtered apple pomace, stoving and crushing to obtain apple pomace powder, mixing the apple pomac powder and acid water to perform microwave treatment at 480-500 W, concentrating centrifuged supernatant as concentrated solution, pouring the concentrated solution in an upright filled with active carbon, and collecting the filtrate; heating the filtrate to 5-10 DEG.C, adding alkali solution to regulate the pH value, adding the acid water in the obtained pectin concentration solution to regulate the pH value to 3-5, adding ethanol water in the pectin concentrated solution, mixing, standing and centrifuging to obtain the precipitate, washing by using the ethanol water for 7-8 times, washing, precipitating, vacuum freezing and drying to obtain a substance, namely, the low-methoxy pectin. The process is coherent and simple, the required reagent is reagent in common use, low in cost and easy to purchase; the extracting rate can achieve 7.9-9.4%, the esterfication degree is 38.7-41.4%, and the galacturonic acid content is 72-82%.

The present invention relates to a multiple unit, floating dosage form for oral administration, comprising an alginic acid salt, pectin and a pharmaceutically active ingredient. The pharmaceutically active ingredient can for example be an H2 antagonist, an antibiotic, an antibacterial or an antifungal agent. The pectin is preferably a high ester pectin, such as high methoxy pectin and the alginic acid can for example be selected from sodium or potassium alginate. The dosage form can be used in the topical treatment of deseases of the gastrointestinal tract.

The invention discloses dietary fiber beverage and a preparation method thereof, and belongs to the field of food processing. The dietary fiber beverage consists of the following components: 1-30 parts of fresh wet bean dregs, 1-20 parts of highland barley bran, 0.5-10 parts of inulin, 0.5-3 parts of lavenders, 1-5 parts of gumbos, 0.1-2 parts of aloes, 0.1-0.5 part of single and double glycerol fatty acid ester, 0.1-0.5 part of sucrose fatty acid glyceride, 0.01-0.02 part of sodium carboxymethylcellulose, 0.02-0.05 part of sodium alginate, 0.02-0.05 part of low-methoxy pectin, 0.01-3 parts of a sweetening agent and 0.01-0.1 part of an acidity adjusting agent. The dietary fiber beverage is jointly prepared from the fresh wet bean dregs and the highland barley bran, so that the problem of environment pollution caused by stacking of the bean dregs and the highland barley bran is solved. The dietary fiber beverage prepared by the method disclosed by the invention is high in dietary fiber content, high in quality, good in taste and high in stability, and unlikely generates deposits.

The invention discloses a method for reducing oil content of oil-fried potato strips, and belongs to the technical filed of fine and deep processing of foods. The method for reducing the oil content of the oil-fried potato strips comprises the following steps: taking potatoes as raw materials; carrying out washing, peeling, strip-cutting and ion-blanching; carrying out coating by using a mixed solution adopting guar gum and sorbitol as basis; and then, carrying out oil-frying. Bridged structures form due to chemical reactions between calcium ions in the blanching liquid and low-methoxyl pectin in the potato strips; moreover, the calcium ions and the guar gum may also interact so as to facilitate escape of moisture and block entry of oil when the samples are being oil-fried. For pores produce on the guar gum coating due to the high-temperature oil-frying, oil will enter the foods through the pores, so that the sorbitol is added in order to further improve the coating structure; thus, the final moisture content can be controlled from obvious increasing, and the oil content of the product can be effectively reduced. Moreover, no significant impact is caused on the other qualities of the product.

The invention discloses a preparation method of a heavy metal ion adsorbent based on modified bacterial cellulose. The preparation method comprises the following steps: adding xylose gluconic acetobacter seed solution into a culture solution fermentation tank filled with sweet wine brewing biogas slurry, adding low-methoxyl pectins solution for fermenting and culturing into a front fermentation mash solution; adding the front fermentation mash solution into an airlift reactor, replenishing the low-methoxyl pectins solution, fermenting and culturing by using the airlift reactor to obtain a mature post-fermentation mash containing micelle modified bacterial cellulose; separating out the micelle modified bacterial cellulose, washing the micelle modified bacterial cellulose for a plurality of times and the immersing the micelle modified bacterial cellulose into NaOH solution, carrying out water bath till the micelle modified bacterial cellulose is semitransparent; finally washing the micelle modified bacterial cellulose with deionized water, drying the micelle modified bacterial cellulose, grinding the micelle modified bacterial cellulose to be greater than 40 meshes and taking the micelle modified bacterial cellulose as the heavy metal ion adsorbent. By adopting the preparation method, the process is simple; the prepared heavy metal ion adsorbent is non-toxic, good in biocompatibility, good in absorption effect on heavy metal ions and applicable to the food industry or the pharmaceutical industry.

The invention discloses a fresh milk mate and its preparation method and use. The fresh milk mate comprises main materials and auxiliary materials. The main materials comprise food particles. The auxiliary materials comprise cane sugar, high fructose corn syrup, a stabilizing agent and at least one acidity regulator. The stabilizing agent is low-methoxyl pectin. The fresh milk mate comprises 1 to 4 wt% of the stabilizing agent. The preparation method of the fresh milk mate comprises the following steps of mixing the main materials and the auxiliary materials, boiling, carrying out sterilization and cooling. Fresh milk added with the fresh milk mate is a dessert having certain stickiness and a smooth and tender taste. The fresh milk mate supplies needed nutrient substances to fresh milk and is convenient for use.

An object is to provide a method of manufacturing a seamless soft capsule that is enteric and excellent in formulation properties. An enteric seamless soft capsule is manufactured by the following steps (a) and (b): (a) preparing an enteric capsule shell liquid comprising gelatin and low methoxy pectin having a degree of esterification of 0 to 40% and a degree of amidation of 0 to 25%, the enteric capsule shell liquid having a viscosity at 50° C. of 60 to 127 mPa·s; and (b) encapsulating capsule fills with the enteric capsule shell liquid prepared in the step (a) by dripping. Preferably, the jelly strength of the gelatin is 180 to 330 Bloom, an aqueous solution of the low methoxy pectin at a concentration of 2 mass % has a viscosity at 35° C. of 8 to 15 mPa·s, and the enteric capsule shell liquid comprises 10 to 20 parts by mass of the low methoxy pectin per 100 parts by mass of gelatin.

The invention discloses a preparation method of micron hydrogel with colon-specific delivery. The preparation method comprises the following steps of dissolving puerarin and low-methoxy pectin in deionized water, carrying out stirring, dissolving, standing to remove bubbles, then sucking by using a microfluidic device water-phase sampler, and sucking mineral oil dissolved with span 80 by using anoil-phase sampler, wherein water-in-oil micron hydrogel generated by cutting of the microfluidic device flows out of the sample outlet and then enters a chitosan solution containing anhydrous zinc acetate, so that the pectin solution is demulsified and then is crosslinked with chitosan / zinc acetate. The micron hydrogel is used for embedding and releasing puerarin. The micron hydrogel prepared by the method has a colon-specific release effect.

The invention relates to a bismuth salt composite and a pharmaceutical composition for treating gastrointestinal diseases and medical application thereof. Particularly, the bismuth salt composite is prepared from bismuth salt and low methoxyl pectin by a reaction. The bismuth salt composite and a preparation thereof particularly have special therapeutic effect on chronic colitis, ulcerative colitis, and intestinal irritable syndrome besides the effect of treating gastric ulcer and gastritis.

The invention discloses cortex magnoliae officinalis gel beads for cigarettes. The cortex magnoliae officinalis gel beads for the cigarettes comprises the following components: 0.5 part to 5 parts ofcortex magnoliae officinalis volatile oil, 60 parts to 80 parts of polyethylene glycol, 10 parts to 20 parts of sodium stearate, 10 parts to 20 parts of propylene glycol, 30 parts to 50 parts of low-methoxy pectin, 20 parts to 40 parts of calcium chloride, 5 parts to 10 parts of chitosan and 5 parts to 10 parts of guar gum. The invention further provides a preparation method of the cortex magnoliae officinalis gel beads for the cigarettes. The preparation method comprises the following steps of: S1, taking the cortex magnoliae officinalis volatile oil, the low-methoxy pectin, the guar gum, thesodium stearate and the propylene glycol to heat and uniformly stir, after cooling to a temperature of 4 DEG C, dropping a mixture into calcium chloride solution, after stirring, adding polyethyleneglycol, carrying out cross-linking curing to obtain pre-compounded gel beads; S2, adding sodium tetraborate solution, and curing at the room temperature to obtain compound gel beads; and S3, transferring the compound gel beads into chitosan acetic acid solution to carry out cross-linking curing so as to obtain the cortex magnoliae officinalis gel beads. When being added into filters, the cortex magnoliae officinalis gel beads for the cigarettes have fresh sweetness and fragrance and are lasting in fragrance; stimulation of smoke on the throats is reduced; and fragrance strength is controllable.

The invention discloses an embedding material of sulforaphane. The embedding material is prepared from the following components of low-methoxy pectin, pullulan, glutenin, sucrose fatty acid ester, sulforaphane and calcium ions. The embedding material of the sulforaphane has excellent stability, and can slow down the decomposition speed of the sulforaphane. The invention further discloses a preparation method of the embedding material of the sulforaphane. The preparation method comprises the following steps of step I, uniformly mixing water with the calcium ions and the low-methoxy pectin in the mass ratio of the low-methoxy pectin to the water being 1: (20-25); step II, adding the pullulan, the glutenin and the sucrose fatty acid ester, and performing uniform mixing; step III, adding the sulforaphane, and performing uniform stirring in the same clock direction; and step IV, performing drying to obtain the powder of the embedding material of the sulforaphane. The preparation method is simple, and the prepared embedding material of the sulforaphane is good in stability.

The invention belongs to the field of food packaging, and particularly relates to a food packaging film taking modified anthocyanin as a food freshness indicator. The active intelligent food packagingfilm is prepared from the following raw materials in parts by weight: 10 to 20 parts of cinnamic acid modified anthocyanin, 15 to 30 parts of low-methoxy pectin, 15 to 30 parts of chitosan, 5 to 15 parts of glycerinum and 3 to 5 parts of acetic acid; wherein the cinnamic acid modified anthocyanin is prepared from the following raw materials in parts by weight: 4 to 8 parts of cinnamic acid, 6 to12 parts of natural anthocyanin and 4 to 8 parts of dicyclohexylcarbodiimide. Aiming at the problem that natural anthocyanin is easy to oxidize and decompose in a natural environment, cinnamic acid isgrafted to natural anthocyanin molecules, so that the stability of the natural anthocyanin is enhanced; and the modified anthocyanin is used as a color indicator and is mixed with low-methoxy pectin,chitosan and glycerol to prepare the active intelligent food packaging film. The food packaging film can prolong the shelf life of food and indicate the freshness of the food through color change.

The invention discloses a making method of a low-sugar jam and belongs to the technical field of food processing. According to the making method, an okra polysaccharide which is made through vacuum microwave auxiliary hot water digestion extraction and has the purity of 80-85%, and high methoxyl pectin are adopted as gel agents, fruits such as strawberries, lemons, blue berries, prunes, plums, pineapples, hawthorn fruits and peaches are taken as raw materials, a mixture of cane sugar, sorbitol and xylitol compounded according to a certain ratio is adopted as a coagulation accelerator, and thelow-sugar jam is made. The ratios of the formula are as follows: 30-50 parts of the fruit raw materials, 0.1-0.5 part of the okra polysaccharide, 0.2-0.5 part of the high methoxyl pectin, 3-5 parts ofthe coagulation accelerator and 0-0.1 part of citric acid. The main making method comprises the following steps: (1) preparing the okra polysaccharide; (2) cleaning, pre-boiling, pulping and de-dragging the fruit raw material; (3) performing material mixing and stirring; (4) performing homogenization and concentration; and (5) performing sterilization. As the okra polysaccharide is adopted as anauxiliary gel agent, the low-sugar jam and a jam medium which are uniform in texture, good in coating property and applicable to high-acidity raw materials.

Disclosed is a method for reducing the oil content of fried potato chips. According to the method, potatoes are used as raw materials, which are washed, peeled and cut into chips and are subjected to an ion blanching. The potato chips are then coated with a mixed solution of guar gum and sorbitol, and the potato chips are fried after coating. Calcium ions in blanching liquid can chemically react with low-methoxyl pectin contained in the potato chips to form a bridged structure. The calcium ions may also interact with guar gum to facilitate the escape of moisture and reduce the entry of oil during the frying process. Addition of sorbitol can further improve the structure of the coating membrane of guar gum to effectively reduce the oil content without significant influence on the moisture content and other qualities of the final products.

The invention relates to the technical field of food and beverage, in particular to a preparation method of Xinjiang elaeagnus angustifolia fruit juice, which comprises the following steps: crushing: cleaning fresh Xinjiang elaeagnus angustifolia, and conducting airing, denucleating and crushing to obtain elaeagnus angustifolia residues; pulping: mixing and pulping the elaeagnus angustifolia residues and water to obtain original pulp; coarse filtration: performing coarse filtration on the original pulp by using gauze, and collecting filtrate; enzymatic hydrolysis: adding saccharifying enzyme into the filtrate for enzymatic hydrolysis to obtain enzymatic hydrolysate; refined filtration: performing centrifugal filtration on the enzymatic hydrolysate to obtain filtrate; blending: adding white granulated sugar and ascorbic acid into the filtrate to blend saccharic acid, adding low-methoxyl pectin, and conducting mixing to obtain blended liquid; and sterilizing: packing the blended liquid, and conducting sterilizing to obtain the Xinjiang elaeagnus angustifolia fruit juice. The low-methoxyl pectin is added into the prepared elaeagnus angustifolia fruit juice, the uniform cloudy juice appearance of the fruit juice can be kept, no foreign impurities visible to naked eyes exist, and the process is simple.

The invention relates to a preparation for adsorbing alcohol and food components, and concretely relates to a preparation simultaneously comprising a high methoxyl pectin and a low methoxyl pectin. The preparation comprises the high methoxyl pectin, the low methoxyl pectin and a pH value adjusting agent, wherein the weight ratio of the high methoxyl pectin to the low methoxyl pectin is 1:1-10. The invention also relates to applications of the preparation in inhibiting the absorption of nutrient components of foods, heavy metal ions or alcohol, wherein the applications comprise: an application in the preparation of medicines for reducing the blood sugar, stabilizing the blood sugar and reducing the glucose absorption; an application in the preparation of medicines and / or health products for reducing the blood fat and reducing cholesterols; and an application in the preparation of medicines and / or health products for inhibiting the alcohol absorption, reducing the gastric acid burning feel, and reducing the reverse flow of gastric acid in the esophagus.

The invention relates to the technical field of food fresh-keeping film preparation, particularly to a hydrophobic food packaging film and a preparation method thereof, wherein the hydrophobic food packaging film is prepared from the following raw materials by weight: 15-30 parts of low-methoxy pectin, 15-30 parts of chitosan, 5-15 parts of glycerol, 3-5 parts of acetic acid and 10-20 parts of lotus leaf cutin. According to the invention, lotus leaves are used as main raw materials, cutin is extracted, blending is performed with pectin, chitosan and glycerol, and finally the fresh-keeping filmis prepared through a casting method, so that the product has good hydrophobicity, the contact angle can reach 99.6 DEG, the tensile strength can reach 5.96 MPa, the elongation at break can reach 128.0%, and the product is non-toxic, harmless and easy to degrade, and cannot cause environmental pollution and other problems.

A method of extracting low methoxy-based fruit glue from an apple residue is that after washing the apple dregs with a 30-40 ° C water, 380-500W power microwave processing is filtered;After drying and powder, get apple slag powder; after mixing the apple slab powder and acid water, it is treated with 480-500W power microwave;Pillar, charge the filter liquid; after heating to 5-10 ° C, add an alkaline solution to adjust the pH value; in the obtained pectin concentration liquid, the pH value of the acid water addedEthanol aquatic solution, mixing, static, and the sedimentation of the glycol water solution was washed 7-8 times with ethanol aquatic solution; the substance obtained after the precipitation of the vacuum and drying after washing is a low-oxygen-based fruit glue.The invention process is simple and simple. The required additives are commonly used reagents, which are low in cost and easy to buy; the extraction rate reaches 7.9%-9.4%;%.

The invention discloses a semi-solidified nutritional agent for solving the problem of enteral nutrition intolerance and a preparation method of the semi-solidified nutritional agent. The semi-solidified nutritional agent is prepared from the following components: 500-750 parts of carbohydrate, 135-200 parts of protein, 85-100 parts of fat, 10-50 parts of low-methoxy pectin, 0.1-2 parts of a vitamin compound and 5-80 parts of a mineral compound, wherein the mineral compound contains calcium hydrogen phosphate. After being brewed with warm water, the prepared semi-solidified nutritional agent is similar to a flowing liquid of a common beverage in an environment with a pH value of 7+ / -0.2, so that a patient (such as a dysphagia patient with weakened tracheal closure muscle group control force) can take the nutritional agent orally conveniently, and the problem that a semi-solidified nutritional agent in the prior art is too high in viscosity and difficult to swallow is avoided; and after the liquid is drunk, calcium in calcium hydrogen phosphate is promoted to be separated out into calcium ions under the action of gastric acid, the calcium ions and free methoxyl groups in low-methoxyl pectin are subjected to bridging reaction, and an eggshell-shaped relatively stable ion binding type semi-solidified gel structure is formed, so that intestinal nutrition intolerance reactions such as gastroesophageal reflux, diarrhea and the like are inhibited.

The disclosure provides compositions for oral use and products formed therewith. The compositions can include a carrier component and an active ingredient that are combined so that the active ingredient may be released from the composition in the oral cavity of a consumer in a controlled manner. The carrier component may particularly include a pectin, a gum, and / or an alginate, and preferably may include a low methoxyl pectin.

The invention discloses a preparation method for an LM / TA-chitosan hydrochloride composite nanoparticle. The preparation method comprises the following steps: mixing an aqueous low-methoxyl pectin solution with an aqueous tannic acid solution at room temperature, adjusting the pH value of the obtained colloidal dispersion, and carrying out a reaction to obtain a low-methoxyl pectin / tannic acid colloidal complex; and dispersing the colloidal compound in water to form a low-methoxyl pectin / tannic acid colloidal complex solution, and then subjecting the colloidal complex solution and a chitosan hydrochloride solution to a hybrid reaction so as to prepare the low-methoxyl pectin / tannin-chitosan hydrochloride composite nanoparticle. The invention also discloses a method for preparing a Pickering emulsion by using the composite nanoparticle. The composite nanoparticle provided by the invention has good oxidation resistance, dispersibility and emulsification properties; and the Pickering emulsion prepared by using the composite nanoparticle as an emulsifier has good physical stability and antioxidant activity, and can be widely used in food, medicine, cosmetics, and other fields.

The invention discloses a zero-order release quaternary complex of arbutin and coumaric acid and a preparation method thereof, comprising: (1) respectively dissolving whey protein (WPC) and high methoxyl pectin (HMP) in super In pure water, whey protein aqueous solution and high methoxy pectin aqueous solution are obtained; (2) whey protein aqueous solution and high methoxy pectin aqueous solution are mixed uniformly, and its pH value is adjusted to 3-4 to obtain WPC-HMP compound; (3) leave the WPC‑HMP compound until it is fully hydrated; (4) add arbutin and coumaric acid to the fully hydrated WPC‑HMP compound, stir and mix well, and let it stand in the dark The zero-order release quaternary complex of arbutin and coumaric acid was obtained after storage. The invention also discloses the application of the zero-order release quaternary complex of arbutin and coumaric acid as an arbutin and coumaric acid additive in the preparation of functional food or cosmetics. The zero-order release quaternary complex of arbutin and coumaric acid can realize the zero-order release of arbutin and coumaric acid.

A magnolia bark gel beads for cigarettes disclosed by the present invention comprises the following components: 0.5-5 parts of magnolia volatile oil, 60-80 parts of polyethylene glycol, 10-20 parts of sodium stearate, and 10-20 parts of propylene glycol , 30-50 parts of low methoxyl pectin, 20-40 parts of calcium chloride, 5-10 parts of chitosan, 5-10 parts of guar gum; also provide its preparation method, comprising the following steps: S1. get the thickness Pak volatile oil, low methoxyl pectin, guar gum, sodium stearate, and propylene glycol are heated and stirred evenly, cooled to 4°C, dropped into calcium chloride solution and stirred, then polyethylene glycol is added to cross-link and solidify. Obtain pre-composite gel beads; S2. Add sodium tetraborate solution and solidify at room temperature to obtain composite gel beads; S3. Transfer the composite gel beads to chitosan acetic acid solution for cross-linking and solidification to obtain Magnolia officinalis gel beads ;Added to the filter tip, it has a fresh and sweet aroma, which lasts for a long time, reduces the irritation of the smoke on the throat, and the intensity of the aroma is controllable.

The present invention provides yogurt, which comprises: 925.98-896.55 parts by weight of raw milk, 70-85 parts by weight of white granulated sugar, 3-15 parts by weight of acetylated distarch phosphate, and 0.02-0.5 parts by weight of diacetyl tartaric acid mono-diglyceride , 0.1-0.8 parts by weight of gellan gum, 0.8-1.8 parts by weight of low-methoxyl pectin, 0.04-0.08 parts by weight of high-methoxyl pectin, 0.02-0.09 parts by weight of konjac gum, and 0.04-0.18 parts by weight of gelatin. The yoghurt has high stability at normal temperature and moderate viscosity, and can be directly drunk with a straw.

The present invention discloses an arbutin and coumaric acid zero-order release quaternary compound and a preparation method thereof. The preparation method comprises the following steps: (1) respectively dissolving whey protein (WPC) and high-methoxyl pectin (HMP) in ultrapure water to obtain a whey protein aqueous solution and a high-methoxyl pectin aqueous solution; (2) uniformly mixing the whey protein aqueous solution and the high-methoxy pectin aqueous solution, and adjusting a pH value to 3-4 to obtain a WPC-HMP compound; (3) standing the WPC-HMP compound until the WPC-HMP compound is completely hydrated; and (4) adding arbutin and coumaric acid into the completely hydrated WPC-HMP compound, conducting uniform stirring and mixing, and conducting standing in the dark to obtain the arbutin and coumaric acid zero-order release quaternary compound. The present invention also discloses an application of the arbutin and coumaric acid zero-order release quaternary compound as an arbutin and coumaric acid additive in preparing functional food or cosmetics. The arbutin and coumaric acid zero-order release quaternary compound can realize zero-order release of the arbutin and coumaricacid.

The disclosure provides compositions for oral use and products formed therewith. The compositions can include a carrier component and an active ingredient that are combined so that the active ingredient may be released from the composition in the oral cavity of a consumer in a controlled manner. The carrier component may particularly include a pectin, a gum, and / or an alginate, and preferably may include a low methoxyl pectin.

The invention relates to a preparation for adsorbing alcohol and food components, and concretely relates to a preparation simultaneously comprising a high methoxyl pectin and a low methoxyl pectin. The preparation comprises the high methoxyl pectin, the low methoxyl pectin and a pH value adjusting agent, wherein the weight ratio of the high methoxyl pectin to the low methoxyl pectin is 1:1-10. The invention also relates to applications of the preparation in inhibiting the absorption of nutrient components of foods, heavy metal ions or alcohol, wherein the applications comprise: an application in the preparation of medicines for reducing the blood sugar, stabilizing the blood sugar and reducing the glucose absorption; an application in the preparation of medicines and / or health products for reducing the blood fat and reducing cholesterols; and an application in the preparation of medicines and / or health products for inhibiting the alcohol absorption, reducing the gastric acid burning feel, and reducing the reverse flow of gastric acid in the esophagus.

The invention belongs to the technical field of food packaging, and particularly relates to a hydrophobic edible preservative film and a preparation method thereof. The hydrophobic edible preservativefilm is prepared from the following raw materials in parts by weight: 30 to 60 parts of behenic acid esterified pectin; 15 to 30 parts of chitosan, 10 to 20 parts of glycerinum, and 5 to 10 parts ofacetic acid; wherein the behenic acid esterified pectin is prepared from, by weight, 30 to 60 parts of behenic acid, 15 to 30 parts of dicyclohexylcarbodiimide, 10 to 20 parts of low-methoxy pectin (the methyl esterification degree is 20 to 30%), and 2 to 4 parts of potassium carbonate. According to the preparation method, behenic acid is grafted to pectin molecules and blended with chitosan and glycerin, and finally the preservative film is prepared by tape casting method, so that the preservative film is endowed with good hydrophobic property by utilizing ultra-long carbon chains of behenicacid. The contact angle of an product disclosed by the invention can reach 105.6 DEG.

The invention discloses a method for preparing a novel black bean red date mulberry puree and its product, belonging to the technical field of food processing. The preparation method includes the following steps: (1) Preparation of raw and auxiliary materials: the raw materials include the following components in parts by weight: 15-20 parts of fresh black beans, 8-12 parts of dried red dates, 10-15 parts of fresh mulberry; the auxiliary materials include the following components in parts by weight: 5-7 parts of white sugar, 1-2 parts of low-methoxyl pectin (LMP) 1-2 parts of citric acid, 0.5-1 part of monoglyceride, 2-5 parts of sodium chloride; (2) softening treatment of raw materials; (3) tissue homogenization treatment of raw materials; (4) addition and deployment of auxiliary materials (5) Filling and sterilization. The method of the invention is simple, the production process is pollution-free, safe and efficient, and the product of the invention is applicable to a wide range of groups. It uses black beans, red dates and mulberry as the main raw materials, and combines vegetables and fruits. It is rich in nutrition, has high health care effects, and has a light taste , Catered to the market demand, developed a new variety of puree market.