7 results about "Psyllium seeds" patented technology

The objective of this invention is to provide a baking oil composition that can produce bread that is soft, moist, melts easily in the mouth, and has a chewy texture that lasts. In particular, the objective is to provide a baking oil composition that allows for good workability even with dough containing a large amount of water, and produces bread that has good volume after heating and good shape retention. [Solution] The inventors have found that the above problem can be solved by using an oil and fat composition containing a specific amount of psyllium seed gum with a moisture content of 12% by mass or less and a moisture content of 5% by mass or less. In particular, they have found that in bread dough with a high water content, adding the oil and fat at the timing of adding the flour after it has absorbed enough water makes it possible to form a gluten film and suppress the stickiness of the dough.

The invention relates to a composition for promoting pet hair discharge as well as a preparation method and application thereof. The composition comprises chicken, compound cellulose DR04, probiotics and digestion coenzyme, the composite cellulose DR04 comprises a Cunninghamia lanceolata extract, apple fiber powder, a beet extract and psyllium husk powder. According to the composition for promoting hair removal of pets, the cedarwood extract in the composite cellulose DR04 is insoluble fiber, forms a loose net-shaped structure to disperse hair after entering the intestinal tract, can promote intestinal tract movement, and helps cats to remove hair balls in the belly in a defecation mode. The Cunninghamia lanceolata extract is compounded with the apple fiber powder, the beet extract and the psyllium husk powder, so that wrapping and pushing dual promotion of hair removal is realized, and the hair removal efficiency is improved. The chicken, the probiotics and the digestion coenzyme are also added, so that the pet hair removal is further promoted, the palatability of the composition is also improved while the intestinal mucosal barrier is improved, and the composition is more suitable for being eaten by pets.

The invention belongs to the technical field of capsule preparations, and relates to a plant starch soft capsule and a preparation method thereof. The plant starch soft capsule is prepared from hydroxypropyl starch, carrageenan, plantain seed gum, sodium alginate, sodium hyaluronate and meglumine. The preparation method comprises the steps of raw material pretreatment, mixing and glue preparation, vacuum degassing, soft capsule forming and drying. Through the innovative raw material ratio and preparation process, the soft capsule has excellent weather resistance and can adapt to transportation and storage at extreme temperature; meanwhile, the product is mainly prepared from plant source raw materials, so that the fishy smell caused by gelatin is eliminated, and the use comfort and the market acceptability are improved. The plant starch soft capsule can be applied to the field of cosmetics and used as a carrier of active ingredients.

The present application belongs to the technical field of capsule preparation, and relates to a plant starch soft capsule and a preparation method thereof. The plant starch soft capsule is composed of hydroxypropyl starch, carrageenan, psyllium seed gum, sodium alginate, sodium hyaluronate and meglumine. The preparation method comprises the steps of raw material pretreatment, mixing and gel preparation, vacuum degassing, soft capsule forming and drying. Through innovative raw material ratio and preparation process, the soft capsule has excellent weather resistance, can adapt to transportation and storage under extreme temperature, and is mainly made of plant-derived raw materials, so that the fishy smell caused by gelatin is eliminated, and the use comfort and market acceptance are improved. The plant starch soft capsule can be applied to the field of cosmetics and used as a carrier of active ingredients.

The invention relates to the technical field of food processing, in particular to a preparation method of a high-concentration coffee beverage, which comprises the following steps: S1, pretreatment: performing centrifugal treatment on coffee liquid by using a centrifugal machine to obtain a coffee liquid base material; s2, colloid pretreatment: dissolving psyllium seed powder in citric acid with the temperature of 30-40 DEG C, and treating for 30 minutes according to the ratio of 3: 100; centrifuging after the treatment is completed, and flushing colloid obtained by centrifuging with a phosphate solution until the pH value of a water solution after flushing is 7; and putting the washed colloid into a freeze dryer for freeze-drying. According to the invention, the psyllium seed powder is introduced as a raw material, so that the flavor of the product is not influenced, better dietary fibers are introduced, meanwhile, the product is stabilized, the problems of too high viscosity and unsmooth production of coffee liquid when colloid is added are solved, and the psyllium seed coffee has the effects of high stability, good fluidity and accordance with a cleaning label.

The invention relates to the technical field of food, in particular to a preparation method and application of pectin soft sweets.The preparation method comprises the steps that green plum primary pulp, green plum essence, pectin, crystalline sugar alcohol, barley grass powder, psyllium seeds and multivitamins serve as main raw materials, are fully mixed and then poured into a pectin mold; demolding to obtain the pectin soft sweets based on the green plums and capable of reducing lipid accumulation. Flavonoid and phenolic acid active ingredients such as naringin, hesperidin and caffeic acid in the green plum primary pulp have dual effects in adipocytes, and can promote white adipocytes to be converted into rice whitening and brown while inhibiting adipogenesis, so that the energy metabolism efficiency is improved, and lipid accumulation is reduced; meanwhile, the low-esterified pectin and the high-esterified pectin are mixed, so that the sugar intake is reduced, the taste is chewy, the storage stability is improved, and wide application prospects are achieved.