The invention relates to a candy product rich in dietary fiber. The candy comprises 30-70% of biological cellulose by weight percentage. By using the biological cellulose as dietary fiber, the candy rich in dietary fiber has the advantages of high purity, good taste and good biocompatibility. The candy product prepared is convenient to eat, numerous in variety, high in nutritive value, contains less sugar and fat, is beneficial to digestion, and is high in market acceptability.

Candy rich in dietary fiber

The invention discloses a milk candy containing a noodle. The milk candy is prepared from the following raw materials: high protein flour, soybean meal, fruit and vegetable juice, water, spiced salt, white granulated sugar, chitosan oligosaccharide, condensed milk, water-free milk, hydrogenated vegetable oil, potato modified starch, lecithin, seasoners and polyglycerol fatty acid ester. According to the milk candy containing the noodle, the soybean meal is added into the noodle, so that the noodle is chewy, and meanwhile, various nutrient substances can be supplemented, so that the noodle is nutritive; the fruit and vegetable juice is added, so that the distinctive natural color and luster are attached to the noodle, the noodle is bright in color and luster, and nutritious and healthy; the noodle is dried by frying, so that the noodle is delicious and crispy in mouthfeel, and the noodle is further subjected to freeze drying, so that the noodle reserves abundant nutrition, and is crispy in mouthfeel; the different seasoners can meet the taste of different consumers, and the defect of single taste of the milk candy is overcome; the potato modified starch is adopted for replacing gelatin, so that the eating is safe and healthy; and the milk candy coats the noodle, so that the outer layer is crispy and soft, and melts immediately after being placed into the mouth, and the noodle in the inner-layer has different tastes, so that the whole milk candy has rich mouthfeel.

Milk candy containing noodle

The invention relates to anticorrosive polyester industrial yarn and a preparing method thereof. The anticorrosive polyester industrial yarn is obtained by performing solid phase tackifying, and then spinning and ultraviolet irradiating on anticorrosive polyester; a strength retention rate of the anticorrosive polyester industrial yarn in a corrosive solution is up to 90 percent or higher. Due to hydrophobicity of propoxylation bisphenol A, the finally synthesized polyester has better waterproofness, since the ester group is protected by a larger steric hindrance, the attack from corrosive mediums such as acid and base are easily avoided, therefore, the chemical corrosion resistance of the fiber is effectively improved. Unsaturated double bonds are introduced into the polyester, the polyester is effectively safely controlled to be crosslinked after the polyester fiber is prepared, the gel content of the crosslinked fiber is greatly increased, and the mechanical property, corrosion resistance, chemical resistance and flame retardant property of the polyester fiber are greatly improved.

Anticorrosive polyester industrial yarn and preparing method thereof

The present invention relates to a coconut axillary choerospondias fruit cake and a production method thereof. The coconut axillary choerospondias fruit cake is produced by using the coconut as a sandwich layer and wrapping the sandwich layer with the axillary choerospondias fruit cakes; and the sandwich layer is a layer of coconut cake sandwiched between two layers of axillary choerospondias fruit cakes. The production method includes a axillary choerospondias fruit cake production, a coconut cake production and a coconut axillary choerospondias fruit cake production; and the production method includes the following steps: selecting fresh coconut to be pulverized with the addition of water, using a 200-mesh screen mesh to screen the pulverized coconut, evenly stirring 50-60% of coconut milk with 1-2% of carrageenan, 32-35% of high maltose syrup, 5-10% of maltodextrin and 2-3% of white granulated sugar in weight ratios, and heating the mixture to 60-800 DEG C under normal pressure, and stewing the heated mixture for 18-20 minutes to prepare a coconut cake pulp with a diopter of 40-45%; putting the coconut cake pulp on a layer of axillary choerospondias fruit cake, and then covering another layer of axillary choerospondias fruit cake on the coconut cake pulp to make the coconut cake be the sandwich layer of the two layers of the axillary choerospondias fruit cakes. The production method adds coconut aroma and taste while maintaining the traditional flavor of the axillary choerospondias fruit cake so that the coconut axillary choerospondias fruit cake is excellent in flavor and mouthfeel.

Coconut axillary choerospondias fruit cake and production method thereof

The invention discloses a preparation method of a starch/bacterial cellulose composite material. The method includes: inoculating acetobacter xylinum seed liquid on a fermenting culture medium containing 6-10 wt% of starch to perform dynamic-static combined fermentation; after the fermentation is finished, performing purification and freeze-drying treatment to obtain the starch/bacterial cellulosecomposite material. Through the bio-composition process, starch is added to the fermenting culture medium for the dynamic-static combined fermentation, thereby preparing a modified film which has both the great properties of the bacterial cellulose and the edible effect of starch. The composite material can reach up to 0.3 mg in adsorption amount on melamine, adsorption effect being significantlyimproved.

Preparation method of starch/bacterial cellulose composite material

The utility model relates to a sandwich milk candy, in particular to a colorful coconut sandwich milk candy with the colorful coconut sandwich. The colorful coconut sandwich milk candy is composed of a milk candy outer wrapping body and a colorful coconut inner sandwich, wherein the colorful coconut inner sandwich is wrapped by the milk candy outer wrapping body, and the colorful coconut inner sandwich is 10-15% of the total mass of the colorful coconut sandwich milk candy. The colorful coconut sandwich milk candy has good mouthfeel and attractive appearance, and the chewiness and the elasticity of the milk candy can be improved; meanwhile, the high protein of the milk candy and the dietary fiber of colorful coconuts are combined, so as to be more beneficial for human health, therefore, the milk candy becomes one of the most popular food of vast consumers.

Colorful coconut sandwich milk candy

The invention relates to a bacterial cellulose/lotus powder composite material and a biological preparation method thereof. The biological preparation method specifically comprises the following steps: adding lotus powder into a fermentation culture medium, heating and gelatinizing to form an evenly dispersed thick solution, adding an acetobacter xylinum solution, and standing and culturing for 7 days, thus obtaining the bacterial cellulose/lotus powder composite material. The biological preparation method has the advantages that when low-concentration lotus powder is added, the viscosity of the culture medium can be improved properly, so as to prompt the growth of the bacterial cellulose and improve the yield of the bacterial cellulose consequently. At the same time, as the lotus powder is dispersed into the culture medium solution through heating and gelatinizing, the bacterial cellulose can evenly bond the lotus powder in the culture medium in a formation process, so as to form the composite material which not only remains a three-dimensional net structure of the original cellulose but also is evenly bonded with the lotus powder. The bacterial cellulose/lotus powder composite material prepared by the biological method has wide potential application in biomedical materials.

Bacterial cellulose/lotus powder composite material and biological preparation method thereof

The invention relates to polyethylene glycol magnesium and a preparation method and application thereof The chemical structure of the polyethylene glycol magnesium is shown in the specification The preparation method for the polyethylene glycol magnesium comprises the following steps of: mixing polyethylene glycol and magnesium, heating and carrying out a reaction on the mixture, and continuously removing steam produced during the reaction to promote the generation of products; and removing residual water and residual polyethylene glycol from a reactant solution by using a vacuum pressure-reduction distillation process, taking a final product out and cooling, crystallizing at room temperature and leaching, washing and drying, and finally obtaining white crystalline particles which are the polyethylene glycol magnesium A polyethylene terephthalate (PET) nucleating agent is provided, and is smelted and mixed with PET during squeezing of a screw, so that the flexibility of a PET chain section is improved, and the glass transition temperature and the cold crystallization temperature of the PET are reduced; furthermore, the dispersion activation capacity of the PET chain section is reduced, so that the PET chain section does dispersive motion towards the surface of a crystal nucleus, and is arranged neatly; and therefore, a function of accelerating the PET crystallization rate is realized

Polyethylene glycol magnesium and preparation method and application thereof

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Colorful coconut sandwich milk candy

Bacterial cellulose/lotus powder composite material and biological preparation method thereof

Polyethylene glycol magnesium and preparation method and application thereof