49 results about "Methoxylpectin" patented technology

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 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 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.

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 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.

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.