CN103960739A - Weight-reducing dietary fiber electuary formed by chitosan-wrapped konjak and preparation method thereof - Google Patents
Weight-reducing dietary fiber electuary formed by chitosan-wrapped konjak and preparation method thereof Download PDFInfo
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- CN103960739A CN103960739A CN201410217032.7A CN201410217032A CN103960739A CN 103960739 A CN103960739 A CN 103960739A CN 201410217032 A CN201410217032 A CN 201410217032A CN 103960739 A CN103960739 A CN 103960739A
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- konjaku
- chitosan
- shitosan
- konjak
- dietary fiber
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 76
- 235000010485 konjac Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 14
- 229920001661 Chitosan Polymers 0.000 claims abstract description 39
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 17
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 17
- 229940046240 glucomannan Drugs 0.000 claims abstract description 17
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 16
- 239000000252 konjac Substances 0.000 claims abstract description 16
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims abstract description 3
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 23
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000012856 packing Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 239000008187 granular material Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 235000019253 formic acid Nutrition 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 230000000850 deacetylating effect Effects 0.000 claims description 2
- 238000005304 joining Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000006196 deacetylation Effects 0.000 abstract description 2
- 238000003381 deacetylation reaction Methods 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 14
- 238000000227 grinding Methods 0.000 description 11
- 150000001875 compounds Chemical class 0.000 description 10
- 238000010926 purge Methods 0.000 description 10
- 238000001291 vacuum drying Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 4
- 239000003513 alkali Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920002101 Chitin Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000007938 effervescent tablet Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 208000034874 Product colour issue Diseases 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a weight-reducing dietary fiber electuary formed by chitosan-wrapped konjak. The weight-reducing dietary fiber electuary is characterized in that the electuary is formed by wrapping the surfaces of konjak powder particles with chitosan, wherein the mass of the chitosan is 6.5-10 percent of that of the konjak; konjak powder is konjac glucomannan; the deacetylation degree of the chitosan is not less than 75 percent. The electuary has the good characteristics of the konjak, is not dissolved or is slowly dissolved in hot water and can be widely used. The preparation method is simple, and has a time-saving effect and considerable economical benefits; furthermore, the electuary is good in color and can achieve a weight-reducing effect by virtue of the characteristic of being dissolved in the stomach instead of water. The electuary with the chitosan-wrapped konjak can be also used for preparing a weight-reducing konjak solid beverage raw material.
Description
Technical field
The present invention relates to Wt .-loss type dietary fiber granule of a kind of shitosan packing konjaku formation and preparation method thereof.
Background technology
The main component of konjaku powder is konjaku glucomannan, and it has good water-retaining property, gelling, thickening property, film forming, high fat of blood, hypertension, diabetes, obesity etc. is had to good preventive and therapeutic action, and have certain anti-cancer effect.
Shitosan is as de-acetyl chitin product; in water, do not dissolve and be dissolved in olefin(e) acid; it not only has good dissolubility, film forming, viscosity, and has the effects such as the biocompatibility identical with chitin, biological degradability and antibacterial, anti-inflammatory, hemostasis.Shitosan is widely used in pharmacy, medical science, daily use chemicals cosmetics, food, metal-chelating and Food processing etc. at present.
The method one of the edible konjaku of people is that konjaku is made to all kinds of finished products at present, as konjak product (preparation methods of number of patent application 93112615.0 shrimp meat-like konjak products), konjak noodle (number of patent application 02111265.7 konjak noodle and processing method thereof), taro vermicelli (number of patent application 98113677.X instant vermicelli made from bean starch containing konjak) etc., another kind method is exactly directly edible konjaku flour, make capsule or use konjaku flour bath, fruit juice etc. are drunk (ZL99117437.2 konjak solid beverage, number of patent application 200510010731.5 soak type konjak edible fiber food with primary taste, number of patent application 200810236691.X effervescent tablet and a kind of konjak dietary fiber effervescent tablet thereof and preparation method thereof), but above for making the konjaku of solid beverage, no matter be the konjaku that directly uses konjaku or use konjaku and some edible glue combinations, in hot water, dissolving fast can make the beverage quick-gelatinizing of these konjak solid beverage pulvis punching, drinking way does not meet people's conventional requirement.
A kind of composition of shitosan packing konjaku and preparation technology thereof and purposes (number of patent application 200910272658.7), although this product has solved above problem to a certain extent, still come with some shortcomings simultaneously, be mainly manifested in: production process adopts chemical method---add alkali, and alkali can react with the polyphenol in konjac glucomannan generation dark matter, make product color variation; In addition, add alkali number and easily because controlling the improper konjac glucomannan that makes, de-acetyl in various degree occurs, cause product to drink to be difficult in stomach swelling, can not produce satiety, do not reach fat-reducing object.
Summary of the invention
Object of the present invention is exactly Wt .-loss type dietary fiber granule and the preparation technology thereof that openly a kind of shitosan packing konjaku forms; To solve above-mentioned problems of the prior art.Make product appearance, production mode, the more above-mentioned existing product of production efficiency and economic benefit aspect have larger improvement, composition has most of good characteristics of konjaku itself, and the scope of application is more extensive.
Technical scheme:
The Wt .-loss type dietary fiber granule that a kind of shitosan packing konjaku forms, said composition is encapsulated in konjaku flour particle surface by shitosan and forms, wherein chitosan mass is the 6.5-10% of konjaku quality, and wherein konjaku flour is konjac glucomannan, and deacetylating degree of chitosan is not less than 75%.
The preparation method of the Wt .-loss type dietary fiber granule of above-mentioned shitosan packing konjaku is:
A, shitosan and acid and alcohol are made to chitosan imbedded liquid: at 10 DEG C ~ 80 DEG C, chitosan imbedded liquid joins in konjaku flour and stirs, grinds, after mixture mixes, place 12 h at 10 DEG C ~ 80 DEG C more than, wash 3-5 time with 50% ~ 90% ethanol, going liquid dry had been both the composition of shitosan packing konjaku; (wash with ethanol, object is to remove starch in konjaku powder, ashes, part sulfur dioxide and other impurity, reach the purity that improves Konjac Glucomannan) count in mass ratio, the ratio that adds sour amount and shitosan amount is 0.2 ~ 10:1, by volume amount meter, the consumption of alcohol at least accounts for 5% of chitosan imbedded liquid total amount.
The time that b, chitosan imbedded liquid join in konjaku and stir, grind is more than 10min.
After joining in konjaku and stir, grind, c, chitosan imbedded liquid places flash-off time more than 5min at 10 DEG C ~ 80 DEG C.
Prepare acid that chitosan imbedded liquid uses for any in formic acid, hydrochloric acid, citric acid or glacial acetic acid, described alcohol is ethanol.
The composition of described shitosan packing konjaku is for the preparation of the raw material of Wt .-loss type konjak solid beverage.
Can make according to the method described above the Wt .-loss type dietary fiber granule that a kind of shitosan packing konjaku forms, the present invention not only composition has the good characteristic of konjaku itself, and insoluble or dissolve at a slow speed in hot water, uses extensive.Its preparation method is easy, save time, and economic benefits, and product color is better is insoluble but enter the characteristic of dissolving in stomach and can reach fat-reducing effect in water.The composition of shitosan packing konjaku of the present invention can also be for the preparation of Wt .-loss type konjak solid beverage raw material.And the present invention adopts physical grinding method, solved problem not enough in prior art, and easy and simple to handle, economize in raw materials and cost.
Detailed description of the invention
Below provide embodiments of the invention:
In the embodiment of the present invention, shitosan is except specified otherwise, the shitosan that degree of deacetylation is 90%.
Embodiment 1
1.3g shitosan and 0.6g concentrated hydrochloric acid are dissolved in the 11%(volume fraction of 40ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 20g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 1h of 80 DEG C of vacuum drying chambers, grinding to form powdery thing had been both said composition.
Embodiment 2
1.3g shitosan and 0.6g concentrated hydrochloric acid are dissolved in the 15%(volume fraction of 40ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 20g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 1h of 80 DEG C of vacuum drying chambers, grinding to form powdery thing had been both said composition.
Embodiment 3
1.3g shitosan and 0.6g concentrated hydrochloric acid are dissolved in the 20%(volume fraction of 40ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 20g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 1h of 80 DEG C of vacuum drying chambers, grinding to form powdery thing had been both said composition.
Embodiment 4
2.0g shitosan and 1.0g concentrated hydrochloric acid are dissolved in the 11%(volume fraction of 40ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 20g konjac glucomannan, grind, stir 10min.Mixture is put into 60 degree baking oven 15min, uses 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 1h of 80 DEG C of vacuum drying chambers, grinding to form powdery thing had been both said composition.
Embodiment 5
2.0g shitosan and 1.0g concentrated hydrochloric acid are dissolved in the 20%(volume fraction of 40ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 20g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 1h of 80 DEG C of vacuum drying chambers, grinding to form powdery thing had been both said composition.
Embodiment 6
1.5g shitosan and 2.3g glacial acetic acid are dissolved in the 11%(volume fraction of 40ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 20g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 80%(volume fraction) ethanolic solution purging compound, be placed in the dry 1h of 80 DEG C of vacuum drying chambers, grinding to form powdery thing had been both said composition.
Embodiment 7
1.5g shitosan and 3.0g citric acid are dissolved in the 20%(volume fraction of 40ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 20g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 1h of 80 DEG C of vacuum drying chambers, grinding to form powdery thing had been both said composition.
Embodiment 8
1.3g shitosan and 2.6g formic acid are dissolved in the 11%(volume fraction of 40ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 20g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 30min of 70 DEG C of baking ovens, grinding to form powdery thing had been both said composition.
Embodiment 9
0.9g shitosan and 0.6g concentrated hydrochloric acid are dissolved in the 10%(volume fraction of 30ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 10g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 30min of 70 DEG C of baking ovens, grinding to form powdery thing had been both said composition.
Embodiment 10
0.9g shitosan and 0.8g concentrated hydrochloric acid are dissolved in the 11%(volume fraction of 30ml) ethanolic solution, be mixed with chitosan solution.Chitosan solution after dissolving is joined in 10g konjac glucomannan, grind, stir 10min.At room temperature dry 5min, use 70%(volume fraction) ethanolic solution purging compound, be placed in the dry 30min of 70 DEG C of baking ovens, grinding to form powdery thing had been both said composition.
Claims (4)
1. the Wt .-loss type dietary fiber granule that shitosan packing konjaku forms, it is characterized in that said composition is encapsulated in konjaku flour particle surface by shitosan and forms, wherein chitosan mass is the 6.5-10% of konjaku quality, and wherein konjaku flour is konjac glucomannan, and deacetylating degree of chitosan is not less than 75%.
2. a preparation method for the Wt .-loss type dietary fiber granule of shitosan packing konjaku, is characterized in that:
A, shitosan and acid and alcohol are made to chitosan imbedded liquid: at 10 DEG C ~ 80 DEG C, chitosan imbedded liquid joins in konjaku flour and stirs, grinds, after mixture mixes, place 12 h at 10 DEG C ~ 80 DEG C more than, wash 3-5 time with 50% ~ 90% ethanol, going liquid dry had been both the composition of shitosan packing konjaku; Meter in mass ratio, the ratio that adds sour amount and shitosan amount is 0.2 ~ 10:1, by volume amount meter, the consumption of alcohol at least accounts for 5% of chitosan imbedded liquid total amount;
The time that b, chitosan imbedded liquid join in konjaku and stir, grind is more than 10min;
After joining in konjaku and stir, grind, c, chitosan imbedded liquid places flash-off time more than 5min at 10 DEG C ~ 80 DEG C.
3. the preparation method of the Wt .-loss type dietary fiber granule of a kind of shitosan packing konjaku according to claim 2, is characterized in that preparing acid that chitosan imbedded liquid uses for any in formic acid, hydrochloric acid, citric acid or glacial acetic acid, and described alcohol is ethanol.
4. the Wt .-loss type dietary fiber granule of a kind of shitosan packing konjaku according to claim 1, is characterized in that the raw material of described composition for the preparation of Wt .-loss type konjak solid beverage.
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| CN201410217032.7A CN103960739A (en) | 2014-05-22 | 2014-05-22 | Weight-reducing dietary fiber electuary formed by chitosan-wrapped konjak and preparation method thereof |
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| CN201410217032.7A CN103960739A (en) | 2014-05-22 | 2014-05-22 | Weight-reducing dietary fiber electuary formed by chitosan-wrapped konjak and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108720029A (en) * | 2018-04-27 | 2018-11-02 | 吉林省倍减生物科技有限公司 | A kind of meal fiber tablet and preparation method thereof with antiobesity action |
| CN109875035A (en) * | 2019-03-06 | 2019-06-14 | 明安旭(上海)健康科技有限公司 | A kind of composition and preparation method thereof that pure natural trap heat absorbs |
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| CN101775162A (en) * | 2009-11-04 | 2010-07-14 | 武汉微卡科技有限公司 | Chitosan inwrapped konjak composition, preparation process and application thereof |
| CN102391428A (en) * | 2011-07-18 | 2012-03-28 | 河北科技师范学院 | Preparation method for maleoyl chitosan polymer microspheres |
-
2014
- 2014-05-22 CN CN201410217032.7A patent/CN103960739A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775162A (en) * | 2009-11-04 | 2010-07-14 | 武汉微卡科技有限公司 | Chitosan inwrapped konjak composition, preparation process and application thereof |
| CN102391428A (en) * | 2011-07-18 | 2012-03-28 | 河北科技师范学院 | Preparation method for maleoyl chitosan polymer microspheres |
Non-Patent Citations (1)
| Title |
|---|
| 刘成圣等: "壳聚糖食品微胶囊的制备及其控制释放", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108720029A (en) * | 2018-04-27 | 2018-11-02 | 吉林省倍减生物科技有限公司 | A kind of meal fiber tablet and preparation method thereof with antiobesity action |
| CN109875035A (en) * | 2019-03-06 | 2019-06-14 | 明安旭(上海)健康科技有限公司 | A kind of composition and preparation method thereof that pure natural trap heat absorbs |
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