35 results about "Methoxylpectin" patented technology

The invention discloses HA-PAS hydrogel for enhancing cartilage repair of early osteoarthritis and a preparation method of the HA-PAS hydrogel. According to the hydrogel, formylated hyaluronic acid, hydrazide modified low-methoxyl pectin and phenylboronic acid modified alginate form a ternary polysaccharide skeleton, a double-dynamic cross-linked network is formed through acylhydrazone bonds and boric acid ester bonds, and a triple network structure is formed by combining permanent cross-linking catalyzed by horse radish peroxidase. The hydrogel integrates functional components such as nano-selenium, a pulullan-strontium chelate and a mesenchymal stem cell source exosome, so that multiple effects of resisting oxidation, resisting inflammation, promoting cartilage differentiation and repairing subchondral bones are achieved. The compression modulus of the hydrogel is 0.8-1.5 MPa, and the hydrogel can be injected for in-situ gelling and MMP responsive degradation, shows an excellent cartilage repair effect in animal experiments, and provides a new solution for treatment of early osteoarthritis.

The invention belongs to the technical field of functional condiments, and provides a functional minced garlic sauce based on fermentation engineering and a preparation method thereof.According to the functional minced garlic sauce based on fermentation engineering and the preparation method thereof, the design that a lactic acid fermentation minced garlic matrix is combined with a double-layer structure functional microcapsule dispersion phase is adopted, and an inner core layer is composed of a clathrate compound formed by gamma cyclodextrin and allicin; an outer shell is formed by compounding protein and high-methoxyl pectin under a specific pH condition and is subjected to calcium ion cross-linking stabilization, and an immobilized gamma-glutamyltransferase conversion and a lactobacillus plantarum and lactobacillus rhamnosus co-fermentation process are adopted; the microcapsule has the advantages that the content of S-allyl L-cysteine is larger than or equal to 220 mg / kg, the particle size D50 of the microcapsule is 5-10 micrometers, and the viable bacterium stability is good under the low-salt condition, the technical problems that allicin retention and stability of minced garlic seasoning products are insufficient, and functional ingredient enrichment and viable bacterium stability are difficult to consider under the low-salt condition are solved, and the technical effects that the content of S-allyl L-cysteine is larger than or equal to 220 mg / kg and the particle size D50 of the microcapsule is 5-10 micrometers are achieved. And the method has a wide industrial application value.

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 present application provides a method for extracting hawthorn pectin using natural deep eutectic solvent and sequential microwave-ultrasonic assisted method, comprising: preparing a natural deep eutectic solvent by mixing choline chloride, glucose and water in a mass ratio of 5-8:2-4:5-8; immersing hawthorn in the natural deep eutectic solvent, and extracting by ultrasonic-microwave assisted extraction method, filtering, obtaining wet pectin, and drying to obtain the product. The present application uses choline chloride-glucose-water (5:2:5) solvent system and sequential microwave-ultrasonic assisted extraction method, successfully extracts high methoxyl pectin from hawthorn. The present application shows better characteristics than commercial pectin and other extraction methods in terms of pH, solubility, equivalent weight, molecular weight, antioxidant activity and viscosity.

The invention provides a frozen pre-fried food wrapping material and a preparation method and application thereof.The frozen pre-fried food wrapping material comprises a basic wrapping powder mixture, a functional prefabricated material, water and a flavoring agent, and the functional prefabricated material comprises whey protein isolate, high-methoxyl pectin and a citric acid aqueous solution; the basic flour coating mixture comprises wheat flour, pre-gelatinized cassava starch, rice flour, konjac powder, sodium bicarbonate and calcium bicarbonate, and the temperature of the water is 0-5 DEG C. According to the invention, the whey protein isolate and the high-methoxyl pectin form a water-soluble electrostatic composition in an acidic environment, and the electrostatic composition can form a layer of film in a frying process, so that macromolecular grease invasion can be effectively blocked; the konjac powder, the pregelatinized cassava starch and other hydrophilic substances inside form a high-water-holding-capacity gel network close to the inner layer of the food materials, the resistance of outward migration of internal water is increased, juice is firmly locked inside the food materials, and the taste of crispy outside and tender inside is formed.

The invention provides an anti-lactic-acid flavor cloud-shaped particle and application thereof in an acid cherry sports beverage, the cloud-shaped particle takes low-methoxyl pectin as a carrier, and functional components are wrapped in different regions by utilizing amphipathy and pH response characteristics of the low-methoxyl pectin: anti-lactic-acid and osmotic pressure regulating components such as L-alanine, sodium bicarbonate and electrolyte are loaded in a hydrophilic region; flavor components such as momordica grosvenori glucoside, caprylin and vanillin are embedded into the hydrophobic region. The structure can realize sequential control release in the digestion process; the oral cavity preferentially releases fragrance to improve the palatability; network shrinkage is realized in a gastric acid environment, functional components are effectively locked, and gas production caused by reaction with gastric acid is avoided; and anti-lactic acid components and electrolyte are released in a targeted manner in an intestinal alkaline environment, so that lactic acid accumulation is efficiently relieved. The beverage is prepared by adopting a low-temperature plasma-ultraviolet synergistic sterilization technology, the activity and flavor of thermosensitive components are protected to the maximum extent, and the obtained product is good in stability and has an excellent anti-lactic acid function and complete sensory experience.

The invention relates to the technical field of biological medicine, and discloses a short-chain fatty acid-containing menstrual blood stem cell exosome ackermania composition and application thereof, the composition is of a microsphere structure, and comprises a biological assembly composed of menstrual blood stem cell exosome and ackermania, and a microsphere skeleton containing low-methoxy pectin and trehalose. Wherein the exosome is adsorbed on the surface of metabolism-induced Ackerman's bacteria through a divalent metal cation mediated ion bridging effect. Metabolic induction is utilized to regulate and control the surface properties of bacteria, and an ion bridging technology is combined, so that the loading efficiency and the binding stability of the exosome are remarkably improved; a pectin-calcium gel network and trehalose are used for providing dual protection, so that the biological activity is maintained; and calcium butyrate is utilized to realize dual functions of structure construction and drug effect release. The composition can be used for preparing medicines for preventing or treating intestinal inflammation related diseases.

The application provides an amidated pectin and a preparation method and application thereof, and belongs to the technical field of food additives.The preparation method of the amidated pectin comprises the following steps: mixing citrus high methoxyl pectin, an ethanol solution and concentrated ammonia water to react, and then obtaining the amidated pectin after washing and drying.The amidated pectin has gel stability and environmental tolerance, and is especially suitable for being used as a stabilizer of stirred yogurt.The amidated pectin is applied to stirred yogurt, mixed with a sweetening agent, and then added into preheated fresh milk, and then the stirred yogurt is subjected to the steps of homogenization, sterilization, inoculation fermentation, demulsification and post-ripening, so that a product with uniform texture, high water holding capacity and high freeze-thaw stability can be prepared.In addition, the amidated pectin and sodium octenyl succinate starch are compounded, the freeze-thaw water holding capacity of the gel, the gel strength and the TPA index can be improved without adding sucrose, and the product can be applied to sucrose-free and frozen food.

The invention discloses a method for making a sponge cake by completely replacing butter with oleogel, and belongs to the technical field of food processing. The butter in a traditional sponge cake formula is completely replaced with the oleogel according to the mass ratio of 100%. According to the oleogel, a pea protein-high methoxyl pectin electrostatic compound is used as a gel agent, a three-dimensional structured lipid network is constructed by regulating and controlling the pH value of a system and the concentration of pectin, a liquid oil phase is effectively fixed, and the oleogel has excellent structural stability, thixotropic restorability and thermal stability. In the stirring and baking process, the oleogel provides necessary mechanical support and keeps a batter bubble system and a cake tissue structure stable, so that the sponge cake which is ideal in specific volume, uniform in pore and soft in texture is obtained, and the quality of the sponge cake reaches the level equivalent to that of a traditional butter cake. Zero-trans and low-saturated-fat healthy fat replacement is achieved, meanwhile, the processing adaptability and sensory quality of the sponge cake are kept, and a new technical approach and application prospects are provided for development of healthy baked food.

This invention relates to the field of jelly production technology, specifically to a process for producing whole-fruit pulp jelly, comprising the following steps: cooking the liquid; preparation: preparation is carried out when the liquid temperature drops to 85℃-87℃, with soluble solids controlled at 16.0±0.5% and pH value between 3.8 and 4.1; filling: filling is completed within 60 minutes after preparation, with the liquid temperature at the filling machine outlet not lower than 75℃, and fruit pulp-containing contents are added during the process. This invention pre-coats whole fruit pulp (such as lychee) with a pH-sensitive colloid, such as low-methoxyl pectin, before filling. After filling, the local pH value on the surface of the whole fruit pulp drops to 3.3-3.5. Combined with the diffusion and migration of calcium ions in the liquid, this triggers the pH-sensitive colloid, such as low-methoxyl pectin, to produce a pre-gel, which significantly reduces the interfacial voids between the fruit pulp and the jelly gel body, improving the standardization of the fruit particle suspension position.

The application discloses an easily-absorbed and high-stability algal oil soft candy and a preparation method thereof, and belongs to the field of food processing. The algal oil is double-embedded by OSA starch and sodium alginate-high methoxyl gellan gum, and the algal oil soft candy is prepared, so that the problem of easy oxidation of the algal oil soft candy prepared by using gelatin and other gel agents is overcome. The preparation method improves the stability and flavor characteristics of the algal oil soft candy, and the algal oil soft candy is easy to digest and absorb, the application of the algal oil as a nutritional fortifier in gel food is widened, and the algal oil soft candy has a good application prospect.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

The invention provides an amphiphilic adsorbent for reducing the cholesterol content of beef tallow as well as a preparation method and application of the amphiphilic adsorbent. The adsorbent adopts a core-shell structure microsphere design, a core layer of the adsorbent is food-grade diatomite modified by a silane coupling agent, and a shell layer of the adsorbent is a cyclodextrin-pectin composite system. The composite shell layer is composed of an amphiphilic cyclodextrin mixture and an amphiphilic network, wherein the amphiphilic cyclodextrin mixture is composed of hydroxypropyl-beta-cyclodextrin and octyl-beta-cyclodextrin, and the amphiphilic network is formed by cross-linking oleic acid grafted low-methoxyl pectin and inulin through calcium ions. The preparation method comprises the key steps of diatomite modification, shell gel solution preparation, core-shell structure self-assembly and the like. By regulating and controlling the mass ratio of the components and the reaction conditions, the amphiphilic microspheres with both hydrophilic and hydrophobic areas are successfully constructed. The adsorbent can specifically target and efficiently remove cholesterol in beef tallow.

The invention relates to the technical field of food processing, and discloses a preparation process of fruit and vegetable extract compound fermented bean curd, which comprises the following steps: preparing a white blank inoculated with mucor sufu spores, and fermenting to obtain a blank; placing the blank in a vacuum environment, and dipping the blank in an enzymolysis modified fruit and vegetable penetrating fluid containing low-methoxyl pectin and phytase; the penetrating blank is subjected to sectional type vacuum breaking and re-pressing operation, the environment pressure is recovered to normal pressure in stages, penetrating fluid entering pores is subjected to in-situ gelation curing, and a cured blank is obtained; and salting the cured blank, bottling and carrying out later fermentation. The phytase and the low-methoxyl pectin are introduced into the penetrating fluid, the endogenous phytate of the blank is hydrolyzed by the phytase to release calcium ions, and the pectin is induced to be gelatinized and solidified in situ in the pores of the blank, so that liquid seepage caused by osmotic pressure difference in the subsequent processing process is blocked, and the retention rate of fruit and vegetable components in the finished product is increased.

The application belongs to the field of functional food and nanotechnology, and particularly relates to a preparation method of peanut protein polysaccharide composite nanoparticles loaded with selenomethionine. The application combines peanut protein isolate with low methoxyl pectin and sodium alginate composite polysaccharide, and introduces selenomethionine to prepare a high-performance composite nanoparticle with a core-shell structure. The components of the application have good compatibility, the prepared nanoparticles have excellent performance, the nanoparticles have a wide application field, the preparation method is simple and mild, and the application has practical application value. The preparation method provided by the application not only provides a new way for high-value utilization of peanut protein, but also develops a nutrient delivery system with high stability and bioavailability, and provides a theoretical basis and practical reference for the innovative research and development of functional food.

The invention provides amidated pectin as well as a preparation method and application thereof, and belongs to the technical field of food additives. The preparation method of the amidated pectin comprises the following steps: mixing citrus high-methoxyl pectin, an ethanol solution and stronger ammonia water for reaction, washing and drying to obtain the amidated pectin. The amidated pectin provided by the invention has gel stability and environmental tolerance, and is especially suitable for being used as a stabilizer of stirred yoghurt. When the amidated pectin disclosed by the invention is applied to stirred yoghurt, the amidated pectin is mixed with a sweetening agent, then preheated fresh milk is added, and a product with uniform texture, strong water binding capacity and high freeze-thaw stability can be prepared through the steps of homogenizing, sterilizing, inoculated fermentation, demulsification, after-ripening and the like. Besides, the amidated pectin and the starch sodium octenylsuccinate are compounded, so that the freeze-thaw water-holding capacity, the gel strength and the TPA index of the gel can be improved under the condition that cane sugar is not added, and the freeze-thaw water-holding gel can be suitable for cane sugar-free frozen foods.

The present invention relates to the field of shelf-stable ready-to-drink (RTD) plant-based beverage compositions free of milk ingredients and comprising plant-based ingredients, high methoxyl pectin and emulsifiers. The present invention also relates to a method for producing a shelf-stable ready to drink (RTD) plant-based beverage composition comprising a plant-based ingredient, a high methoxyl pectin and an emulsifier.

The application discloses a Chinese soft-shelled turtle sleep-promoting liver-protecting feed containing Zizyphus jujuba Mill. cake extract and a preparation process thereof. The feed is composed of basic puffed particles and a functional rheological type composite liquid coated on the surface of the basic puffed particles. The basic puffed particles are made of white fish meal, alpha-starch, fermented peeled soybean meal and a compound vitamin and mineral premix. The functional rheological type composite liquid is composed of purified water, low methoxyl pectin, a natural low eutectic solvent reaction substrate and Zizyphus jujuba Mill. cake extract dry powder. In the preparation process, the functional rheological type composite liquid is pressed into the pores of the basic puffed particles through a vacuum post-spraying process. The low methoxyl pectin and the dissociated divalent calcium ions in the compound vitamin and mineral premix are subjected to coordination crosslinking reaction, so that a spatial network hydrogel is formed in situ in the pores. The application effectively avoids the damage of extrusion puffing high temperature to heat-sensitive active components and reduces the dissolution loss of active substances in water.

This invention discloses a *Lactobacillus plantarum* encapsulation system with gastrointestinal resistance and antioxidant properties, its preparation method, and its application, belonging to the field of probiotic encapsulation technology. The *Lactobacillus plantarum* encapsulation system LP@TA-Mg... 2+ @LMP is a two-layer encapsulation system with *Lactobacillus plantarum* LP as the core and an inner encapsulation layer consisting of a tannic acid-magnesium ion metal-polyphenol network (TA-Mg). 2+ The outer embedding layer is low-methoxyl pectin (LMP). Through optimization, the optimal concentration of the TA solution was determined to be 0.04 g / mL, and the Mg... 2+ The preferred concentration of the solution is 0.01 g / mL, and the preferred concentration of the LMP solution is 0.8 mg / mL. Experiments have verified that LP@TA-Mg... 2+ @LMP can significantly improve the survival rate of Lactobacillus plantarum in simulated gastric acid, gastric juice, and intestinal juice, and greatly enhance the scavenging capacity of DPPH, superoxide anion, and hydroxyl radicals, and can be applied to feed additive preparation and other fields.

This invention discloses a heat-resistant microcapsule for targeted intestinal release of active substances, its preparation method, and its application, belonging to the field of food functional factor encapsulation technology. This invention uses grape seed proanthocyanidins obtained through single-stage alcohol extraction and macroporous resin purification as the core material, and high-methoxyl pectin (HMP) and hydroxypropyl methylcellulose phthalate (HPMCP) as composite wall materials. Microcapsules are prepared using a high-speed shear emulsification combined with spray drying process. Through the synergistic effect of the composite wall materials, this invention enables the microcapsules to simultaneously possess excellent heat-resistant processing stability and pH-responsive intestinal targeted release characteristics. It can significantly reduce the degradation and inactivation of grape seed proanthocyanidins during heat processing, storage, and gastric acid environments, efficiently preserving its proanthocyanidin content and its core low-glycemic function, primarily through the inhibition of α-amylase and α-glucosidase.

The application provides a phytosterol ester emulsion and a preparation method and application thereof, and the method comprises the following steps: S1, respectively preparing an emulsifier solution and a stabilizer solution, the emulsifier is sodium caseinate or egg albumin, the mass concentration of the emulsifier solution is 0.5-2%, and the stabilizer is high methoxyl pectin, sodium carboxymethyl cellulose or propylene glycol alginate, and the mass concentration of the stabilizer solution is 0.5-2%; S2, mixing the emulsifier solution with phytosterol ester, the mass ratio of the emulsifier solution to the phytosterol ester is 80:20-95:5, and the intermediate emulsion is obtained through high-speed shearing and high-pressure homogenization; and S3, mixing the intermediate emulsion with the stabilizer solution, the mass ratio of the intermediate emulsion to the stabilizer solution is 1:2-2:1, adjusting pH, and high-speed shearing to obtain the phytosterol ester emulsion. The application improves the dispersibility and stability of phytosterol ester in water, so that the phytosterol ester can be conveniently applied in liquid beverages, and the phytosterol ester has high stability and bioavailability.

The invention relates to the technical field of high polymer materials and medical dressings, in particular to a hydrogel dressing and a preparation method thereof.The hydrogel dressing is prepared from, by weight, 3.5-7.5 parts of polyvinyl alcohol; 2.0 to 4.0 parts of polyvinylpyrrolidone; 0.5 to 1.5 parts of carboxymethyl chitosan; 0.05 to 0.15 part of an antibacterial agent; 1.2 to 3.5 parts of low methoxyl pectin; and 5.0 to 15.0 parts of a moisture absorbent. According to the hydrogel dressing provided by the invention, an interpenetrating polymer network mechanical substrate is constructed through the polyvinyl alcohol and the polyvinylpyrrolidone, and the low-methoxyl pectin is introduced to form a stable structure with a rigid framework and flexible connection with the polyvinyl alcohol and the polyvinylpyrrolidone, so that the mechanical property is improved.

The invention belongs to the technical field of antibacterial materials, and particularly relates to a composite material and a preparation method and application thereof. According to the preparation method disclosed by the invention, the thermal stability and the structural toughness of the lysozyme are remarkably improved by constructing a ternary composite material which takes the lysozyme as a functional protein and takes the sodium caseinate and the low-methoxyl pectin as a composite matrix and by virtue of a stable electrostatic-hydrogen bond interaction network formed by intermolecular synergy. Performance tests show that the composite material is stable in interface charge distribution and contact surface morphology in a temperature range from normal temperature to 333K, only has conformation thermal vibration with limited amplitude, and has no topological rearrangement or continuous depolymerization phenomenon; after short-time heat treatment, the lysozyme can still maintain a high activity retention rate, the particle size distribution of the composite system is uniform, the inter-batch repeatability is excellent, and the low sensitivity of the composite system to temperature disturbance is fully verified.

The invention provides a coal dust suppressant and a preparation method thereof. The coal dust suppressant is prepared from the following raw materials in parts by mass: 1 to 4 parts of low-methoxyl pectin, 1 to 3 parts of colloidal silicon dioxide, 0.5 to 3 parts of sodium tetraborate, 1 to 3 parts of sodium phytate, 3 to 7 parts of pregelatinized starch, 0.5 to 2 parts of zein, 4 to 12 parts of sodium sulfate and a proper amount of deionized water. The coal dust suppressant disclosed by the invention can be applied to a coal transportation process, and a multifunctional composite coal dust suppressant integrating long-acting dust suppression, lasting rain wash resistance and efficient spontaneous combustion prevention is realized.

This invention discloses a probiotic sustained-release microsphere for the gastrointestinal tract and its preparation method, belonging to the field of microbial preparation technology. The microsphere has a multi-layered structure, consisting of, from the inside out: a core layer containing probiotics, juglone-7-O-β-D-glucuronide, and γ-polyglutamic acid; an inner wall layer composed of calcium alginate-low methoxy pectin gel; and an outer adhesion layer formed by alternating assembly of cysteine-modified chitosan and fucoidan. In preparation, a core material mixture and a composite wall material solution are first mixed to form an embedding solution, which is then electrostatically sprayed to solidify into primary gel microspheres. These microspheres are then sequentially immersed and coated with cysteine-modified chitosan solution and fucoidan solution, and dried to obtain the final product. The microspheres of this invention effectively protect probiotics from damage caused by gastric acid and a simulated digestive environment, achieving sustained-release, significantly improving the freeze-dried survival rate of probiotics, and contributing to enhanced intestinal adhesion potential and local retention capacity. They are suitable for products regulating gastrointestinal function.

The invention relates to a pectin-based emulsion comprising between 0.5% and 6% by weight of pectin, between 3% and 40% by weight of oil, and water wherein the emulsion has a pH of less than 5, the average oil droplet size in the emulsion is less than 20 m, and the pectin is methoxy degree (DM) gt; the content of the high methoxyl pectin is 60%.

The invention relates to the technical field of food, and discloses a low-sodium high-brittleness pickled milk hami melon and a preparation method thereof, the preparation method comprises the following steps: raw material treatment: cutting immature hami melons into fruit blanks; pre-hardening: carrying out pulse vacuum-standing circulation treatment on the fruit blanks in a calcium lactate solution; pickling and feeding: adding water, potassium chloride, sodium chloride, calcium lactate, glucolactone, low-methoxyl pectin, trehalose, a spice extracting solution and magnesium salt; accelerating mass transfer, and selecting ultrasonic pickling or pulse vacuum pickling; adjusting acid and shaping, pickling to target acidity, bagging and sealing; and stably storing, cooling and then refrigerating. According to the invention, on the premise of low sodium, pre-hardening, slow-release acidification, in-situ calcium pectin laying and ultrasonic / vacuum dual-channel mass transfer are cooperated to realize high brittleness, low seepage and stable flavor.

The invention relates to the technical field of pharmaceutical preparations, and discloses an aceclofenac enteric capsule and application thereof in rheumatoid arthritis, and the aceclofenac enteric capsule composition comprises the following components in parts by weight: aceclofenac, choline-aspartate ionic liquid, sodium alginate, low methoxyl pectin and micronized calcium carbonate. The invention aims to solve the technical problems that aceclofenac is poor in solubility and a conventional enteric-coated preparation has a burst release effect. According to the composition, a pH-sensitive in-situ gel drug delivery system is constructed; when the content of the composition is in a gastric acid environment, micronized calcium carbonate is activated and calcium ions are released in situ; and after entering the neutral environment of the intestinal tract, the calcium ions are crosslinked with the sodium alginate and the low-methoxyl pectin, so that the liquid content is quickly converted into semi-solid gel with biological adhesiveness. The system realizes the positioning retention and long-acting slow release of the medicine in the intestinal tract, effectively avoids the violent fluctuation of the blood concentration, and is expected to improve the bioavailability of the medicine.

The invention discloses a multi-layer response microcapsule composite fresh-keeping system and application thereof in aquatic product fresh-keeping. The technical defects that in the prior art, due to one-time release of a traditional preservative, the concentration in the early stage is too high, the flavor is affected, the concentration in the later stage is insufficient, protection is lost, and an existing microcapsule fresh-keeping system is single in response mechanism, and accurate and gradient release is difficult to achieve according to enzyme activity and pH changes in the aquatic product decay process are effectively overcome. Tea polyphenol, erythorbic acid and nisin are embedded in the inner core layer to serve as main antibacterial and antioxidant components; the middle layer is a pH response layer formed by crosslinking modified polysaccharide and high-methoxyl pectin, and the pH is gt in the initial decay stage of the aquatic products; 6.2, the release is triggered; the outer layer is an enzyme response layer formed by compounding modified starch and gelatin, and has protease activity gt in aquatic products; and the release is responded when the volume is 0.15 U / g. The preservative and antioxidant protection is continuously provided for aquatic products in the whole shelf life, the shelf life of the aquatic products is remarkably prolonged, and the flavor quality of the aquatic products is ensured.

The invention is suitable for the technical field of food processing, and provides a low-GI meal replacement bar and a preparation method thereof. The low-GI meal replacement bar is prepared from the following raw materials: oat flour, resistant starch, resistant dextrin, psyllium husk powder, low-methoxyl pectin, calcium hydrogen phosphate, fructose, L-glutamine, a mucus penetrating nano compound, a natto extract-chickpea peptide compound, soybean protein isolate, crushed nuts, sodium bicarbonate, citric acid, water, table salt and sucralose. An intelligent physical barrier is constructed through a pH response dual gel sugar control network, mucus penetrates through the nano-composite to achieve targeted nutrition delivery, instant-long-term dual sugar control is achieved through the natto extract-chickpea peptide composite, a flavor precursor directional release technology is combined, and the taste of the natto extract-chickpea peptide composite is improved. The effects that the glycemic index is remarkably reduced, the satiety is lasting, the flavor is natural and no bad aftertaste exists are achieved, a low-temperature mixing and directional curing technology is adopted in the preparation method, and the activity of functional components is effectively protected.