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12 results about "Cyclodextrin" patented technology

Cyclodextrins are a family of cyclic oligosaccharides, consisting of a macrocyclic ring of glucose subunits joined by α-1,4 glycosidic bonds. Cyclodextrins are produced from starch by enzymatic conversion. They are used in food, pharmaceutical, drug delivery, and chemical industries, as well as agriculture and environmental engineering.

Antibacterial and antiviral cellulose fiber and preparation method and application thereof

ActiveCN112176451AGood antiviral effectDoes not affect physical propertiesPhysical treatmentBiochemical fibre treatmentRegenerating fibersCyclodextrin
The invention belongs to the technical field of regenerated fibers, and particularly relates to an antibacterial and antiviral regenerated cellulose fiber and a preparation method thereof. The antibacterial and antiviral regenerated cellulose fiber comprises a viscose fiber, a single-layer capsule wall composite microcapsule and a double-layer capsule wall composite microcapsule; capsule cores inthe single-layer capsule wall composite microcapsule and the double-layer capsule wall composite microcapsule independently comprise plant antibacterial and antiviral extracts and vitamins; componentsof a capsule wall of the single-layer capsule wall composite microcapsule comprises beta-cyclodextrin, a capsule wall of the double-layer capsule wall composite microcapsule comprises an inner-layercapsule wall body and an outer-layer capsule wall body, components of the inner-layer capsule wall body comprise beta-cyclodextrin, and components of the outer-layer capsule wall body comprise porousstarch; and the capsule wall of the single-layer capsule wall composite microcapsule is grafted and cross-linked with a bonding fiber, and the capsule wall of the double-layer capsule wall composite microcapsule is grafted and cross-linked with the viscose fiber. The antibacterial and antiviral regenerated cellulose fiber can avoid the loss of effective components; and meanwhile, the persistence of the effective components in playing a role can be improved.
Owner:青岛尼希米生物科技有限公司

Compound sweetener suitable for refreshing neutral beverage and preparation method thereof

InactiveCN102940236AHighlight substantive featuresSignificant progressFood preparationSucroseCyclodextrin
The invention relates to a compound sweetener suitable for refreshing neutral beverage and a preparation method thereof. The compound sweetener comprises the following components: 3.33-8.33 percent of sucralose, 10-25 percent of isomaltitol, 5-10 percent of xylitol, 2-5 percent of maltodextrin, 33.67-74.67 percent of glucose and 5-18 percent of beta-cyclodextrin. The process comprises the following steps of: throwing xylitol, partial glucose and other auxiliary sweeteners into a multidimensional mixing machine, and performing primary mixing; dissolving sucralose, residual glucose and the other auxiliary sweeteners in water, and obtaining mixed aqueous solution; introducing the mixed materials subjected to primary mixing into a fluidized bed from the bottom of a spray fluidization bed through positive pressure and accelerating the flow from bottom to top, and applying negative pressure to the upper part of the spray fluidization bed so as to vibrate up and down, so that the mixed materials are boiled in the fluidized bed, and fine sugar alcohol particles are formed; and continuously spraying and dispersing the mixed aqueous solution to the fine sugar alcohol particles in the fluidized bed through a multi-point spray gun on the side part of the fluidized bed, and performing hot-air drying to obtain the compound sweetener.
Owner:苏州工业园区尚融科技有限公司

Ham and nut moon cake and preparation method thereof

PendingCN112493287AEasy to separateHigh viscosityDough treatmentBakery productsBiotechnologyIcing sugar
The invention relates to the field of foods, and particularly discloses a ham and nut moon cake and a preparation method thereof. The ham and nut moon cake comprises a moon cake wrapper and moon cakestuffing, wherein the moon cake stuffing comprises ham, nuts, peanut oil, frozen meat, low-sugar white gourd paste, cyclodextrin and monosodium L-glutamate; and the moon cake wrapper comprises flour,powdered sugar, maltitol liquid, the cyclodextrin and the monosodium L-glutamate. The preparation method comprises the following steps: Step 1, mixing baked and chopped nuts with the ham, low-sugar white gourd paste, the frozen meat, the cyclodextrin, the monosodium L-glutamate and the peanut oil to obtain the moon cake stuffing; Step 2, mixing the flour with the powdered sugar, the cyclodextrin,the monosodium L-glutamate and the maltitol liquid to obtain the moon cake wrapper; Step 3, wrapping the moon cake stuffing with the moon cake wrapper to obtain raw moon cake; and Step 4, baking the raw moon cake to obtain the ham and nut moon cake. The ham and nut moon cake has the advantages that the ham and nut moon cake is low in fat and sugar, and the wrapper and the stuffing are not liable to separation and firm in combination. In addition, the preparation method disclosed by the invention has the advantage that the wrapper and the stuffing are combined more firmly.
Owner:广州市来利洪饼业有限公司

Highland barley beverage and preparation method therefor

ActiveCN110651938AImprove rough tasteImprove smoothnessFood ingredient as mouthfeel improving agentBiotechnologyAmylase
The invention discloses a preparation method for a highland barley beverage. The method comprises the following steps: (1) pretreating highland barleys; (2) sequentially adding high-temperature resistant alpha-amylase, glucoamylase and cellulase into the pretreated highland barleys for enzymolysis, so as to obtain highland barley enzymolysis solution; (3) homogenizing the highland barley enzymolysis solution obtained in the step (2); and (4) adding beta-glucan, gamma-cyclodextrin and pectin into the enzymolysis solution obtained in the step (3), then, carrying out uniform mixing, and carryingout sterilizing, thereby obtaining the highland barley beverage. According to the method, through sequentially adding the high-temperature resistant alpha-amylase, the glucoamylase and the cellulase into the pretreated highland barleys, the highland barleys can be effectively decomposed through combination of the three enzymes, more nutritional ingredients in the highland barleys are dissolved inwater, and thus, the absorption of human bodies is facilitated; and meanwhile, through microjet and a variety of embedding means, the stability and mouth feel of the highland barley beverage are improved. The highland barley beverage provided by the invention has the characteristics of smooth and delicate mouth feel, no astringent taste and good stability.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY

Preparation method of supramolecular fluorescent material with multiple stimulus responses

InactiveCN109679647AWith environmentFluorescentMetallocenesLuminescent compositionsCyclodextrinPotassium iodine
The invention relates to a preparation method of a supramolecular fluorescent material with multiple stimulus responses. The preparation method is characterized by including the following steps: (1) N,N-dimethyl ferrocenyl methylamine and bromohexadecane are dissolved in acetone, potassium iodide is added, and N,N-dimethyl ferrocenyl cetyl ammonium bromide is synthesized; (2) a N,N-dimethyl ferrocenyl cetyl ammonium bromide aqueous solution with the concentraion being 0.5-2 mmol.1-1 is prepared; (3) an alizarin red aqueous solution with the concentraion being 0.5-2 mmol.1-1 is prepared; and (4) the N,N-dimethyl ferrocenyl cetyl ammonium bromide aqueous solution in the step (2) and the alizarin red aqueous solution in the step (3) are mixed at the same concentration and volume and placed for at least 15 days at 25 DEG C, and the supramolecular fluorescent material with the rod-like structure is obtained. According to the preparation method of the supramolecular fluorescent material withthe multiple stimulus responses, the morphology of the supramolecular material can produce obvious responses to the external stimuli such as an electric field, the pH value and cyclodextrin, ion self-assembly is used as a main strategy, and the preparation method is simple; and the supramolecular material with multi-responsiveness has great application value in photoelectric conversion, moleculardevices, drug transportation and other aspect.
Owner:SHANDONG UNIV OF TECH

Novel benzimidazole isomer preparation and preparation method thereof

InactiveCN104288175AInhibition of secretionPlay a synergistic rolePowder deliveryOrganic active ingredientsSodium bicarbonateCyclodextrin
The invention discloses a novel benzimidazole isomer preparation. The novel benzimidazole isomer preparation is prepared from the following components in parts by weight: 1-1.5 parts of omeprazole, 1-1.5 parts of berberine hydrochloride, 50-60 parts of sodium bicarbonate, 45-50 parts of magnesium hydrate, 2-3 parts of oligoester beta-cyclodextrin, 20-30 parts of oleic acid and 80-95 parts of injection water. The invention also discloses a preparation method of the novel benzimidazole isomer preparation. Omeprazole and berberine hydrochloride disclosed by the invention have synergistic effects; and the berberine hydrochloride not only can prompt the omeprazole to restrain gastric acid secretion and increase effect, but also effectively reduces the adverse effects rate. The oligoester beta-cyclodextrin is also introduced into the novel benzimidazole isomer preparation, so that the effective ingredients omeprazole and berberine hydrochloride are coated by the oligoester beta-cyclodextrin; the water solubility is effectively improved; the oligoester beta-cyclodextrin is mixed into oleinic acid, so that emulsification of the oligoester beta-cyclodextrin is also further prompted; the conditions of uneven distribution such as suspension or sedimentation are prevented; and the curative effect is greatly improved.
Owner:DASHENGXIANG (WUHAN) TRADITIONAL CHINESE MEDICINE INVESTMENT MANAGEMENT CO LTD
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