81results about How to "High in total phenols" patented technology

The invention discloses a method for stabilizing the wheat bran specially used for the whole wheat flour, which is mainly characterized in that: the wheat bran is treated by steam and dried by the ultraviolet microwave so that the wheat bran is stabilized. Due to the adoption of the method, the activity of the lipase and the lipoxygenase in the wheat bran can be reduced significantly, and the storage stability of the wheat bran can be improved significantly. In addition, the treated wheat bran has little difference from the non-stabilized wheat bran in colour and organoleptic quality, the content of total phenols in the treated wheat bran is increased slightly, and the antioxidant activity of the treated wheat bran is improved obviously. The method is simple and practical, has an obvious effect and effectively solves a series of problems of the existing method for stabilizing the wheat bran that the equipment has high cost, the operation process is burdensome and complicated, the wheat bran has poor storage stability, the colour of the stabilized wheat bran is dark, the efficacy and the activity are lost, and the stabilized wheat bran is not suitable for producing the whole wheat flour, thereby creating the conditions for producing the high-quality whole wheat flour with long shelf life.

The invention provides a method for preparing a traditional Chinese medicine fruit and vegetable enzyme beverage, and relates to the food field. The method comprises the steps: mixing a fruit and vegetable mixture with rock candy according to the mass ratio of 3:(0.5-1.5), placing the mixture in a fermentation tank, and in a sealed state and under a condition of the temperature of 2-30 DEG C, fermenting for 160-200 days, to obtain a fruit and vegetable fermented liquid; mixing the fruit and vegetable fermented liquid with a traditional Chinese medicine decoction liquid, inoculating with one or two or more of lactobacillus delbrueckii subsp.bulgaricus, lactobacillus plantarum subsp.plantarum, yeast and bifidobacterium animalis, and in a sealed state and at the temperature of 35-40 DEG C, fermenting for 3-8 days, to obtain the traditional Chinese medicine fruit and vegetable enzyme beverage. The medicine and food homology and mutual harmony and complementation effects are achieved; the obtained traditional Chinese medicine fruit and vegetable enzyme beverage has the advantages of high total phenol content, high DPPH(.) scavenging rate and high SOD enzyme activity, shows strong antioxidant capacity, can improve the human body gastrointestinal health-care functions, and can be used as a daily drinking health drink.

The invention relates to the microbial field, in particular to bacillus amyloliquefaciens LSSE-62 and application thereof. According to the invention, a new bacillus amyloliquefaciens strain is screened, wherein the collection number is CCGMCC No. 4157; and through the strain, plasmin can be prepared by efficiently utilizing fermentation of chickpea, and antithrombin active ingredient can be secreted, so that the total phenol content, the total flavone content and the antioxidant activity of the chickpea are improved. A plasmin health-care food prepared by fermenting the chickpea with the strain has various health-care functions.

The invention relates to a method for preparing black garlic by liquid state fermentation. In prior art, production and processing methods of the black garlic are long in fermentation process time, the humidity of fermentation workshops is required to be controlled, under the no-sealing condition, influence of pungent smell given out by garlic on air quality is severely bad, a whole garlic is fermented, and relevant reports of fermentation by garlic juice do not exist so far. According to the method, a fresh garlic is peeled, cleaned and smashed to form mashed garlic, water accounts for 50% of the mass of the mashed garlic is added, then the mashed garlic is placed in a polyethylene bag, the bag is sealed, temperature shift fermentation is performed in a fermentation chamber, and after the fermentation is finished, fermented black garlic juice is dehydrated to obtain a black garlic product. The method for preparing the black garlic by the liquid state fermentation has the advantages that the fermentation process is simple, the fermentation time is short, any additive is not added, the industrialized production is facilitated, the fermentation is performed under the sealing condition, undesirable odor given out by sulfide and the like is absent, and thereby the air quality in the work environment is greatly improved.

The invention relates to a method for processing a selenium-rich black garlic product. The method comprises the following steps: removing pedicles of fresh selenium-rich garlic or dry garlic as a raw material, and washing; soaking by using salt water, and draining; pre-freezing at low temperature; carrying out early fermentation on inoculated lactic acid bacteria; regulating the temperature and the humidity for main fermentation; carrying out after-ripening, and drying; and carrying out vacuum packaging. The selenium-rich black garlic finally obtained by adopting the method not only retains the original nutritional components and effective components of the raw garlic, but also removes the original biting taste and garlic odour of the raw garlic, a the content of organic selenium is increased, the total content of phenol is increased to about 5-8 times of the original total content of the phenol, the oxidation resisting capacity and the free radical removing capacity are greatly enhanced. The method disclosed by the invention has the advantages of being simple, high in operability, low in cost, easy to control, high in nutrition value, high in health-care efficacy and very high in development and application value and economic value.

The invention discloses a cinnamon polyphenol extract and cinnamon essential oil industrialized joint extraction technology. The technology includes the specific steps that cinnamon raw materials are cleaned and subjected to impurity removal, the cinnamon raw materials are fed into an extractor, a waterborne solvent is added, extraction is carried out under the micro-negative pressure condition, an extracting solution is obtained, the extractor is extracted to be in micro-negative pressure, generated water vapor and part of cinnamon volatile components are jointly extracted out and then enter a condenser to be condensed, and condensate is obtained; the condensate passes through an oil-water separator so that cinnamon essential oil and water vapor can be separated, non-condensable tail gas is emptied, the extracting solution is filtered and then concentrated, the pH value is adjusted to be neutral, the concentrated solution is dried, and cinnamon polyphenol extract is obtained; cinnamon dregs are subjected to subcritical fluid extraction, extract is obtained, and cinnamon essential oil is obtained after analysis. Industrialized production application of joint extraction and separation of the cinnamon essential oil and the cinnamon polyphenol extract in cinnamon is achieved.

The invention discloses a method for enhancing and improving yield and quality of vaccnium uliginosum by pollination. The method is characterized by comprising the steps of: avoiding other insects, performing Chinese bee induction and performing pollination by Chinese bees. The step of avoiding other insects comprises: planting clover in a vaccnium uliginosum forest to attract other insects; the step of performing Chinese bee induction comprises: before bees enter into a field and in an initial period when bees enter into the field, feeding the bees by using vaccnium uliginosum nectar or pollen mixed with white granulated sugar and water, and training the dependency and collecting selectivity of the bees on vaccnium uliginosum flowers; the step of performing pollination by Chinese bees comprises: performing pollination for vaccnium uliginosum by using central China ecological bees. According to pollination by Chinese bees, compared with a conventional technology, the mean fruit weight is relatively heavy, the average diameter is relatively great, the soluble sugar content is relatively high, the vitamin C content is relatively high and the total phenol content is relatively high, and particularly, the content of vitamin C in vaccnium uliginosum is relatively remarkably improved. The method disclosed by the invention can improve the content of some nutritional substances of vaccnium uliginosum, increase the nutritional value of vaccnium uliginosum and enhance the economical benefit for planting vaccnium uliginosum.

The invention relates to the technical field of cleaners, and particularly, relates to an enzyme stock solution and an environmental-protection enzyme, and preparation methods thereof. The preparation method of the enzyme stock solution comprises the steps of taking 1-1.5 parts by weight of brown sugar, 2-4 parts by weight of straw and 8-11 parts by weight of water, adjusting the pH value of a brown sugar, water and straw mixed solution to 4-6, then carrying out anaerobic fermentation, and filtering to obtain the product. The specific preparation method of the environmental-protection enzyme with the obtained enzyme stock solution comprises the steps: carrying out mixed fermentation of the enzyme stock solution with Chinese honeylocust fruit, or carrying out mixed fermentation of the enzyme stock solution and Chinese honeylocust fruit fermentation liquid. The preparation method of the enzyme stock solution turns the straw into treasure, and the obtained enzyme stock solution also has a good cleaning effect. According to the preparation method of the environmental-protection enzyme, the Chinese honeylocust fruit or the Chinese honeylocust fruit fermentation liquid are added in the enzyme stock solution, the anaerobic fermentation is carried out, the content of the enzyme in the environmental-protection enzyme is effectively increased, the dirt-removing power of the environmental-protection enzyme is enhanced, and the obtained environmental-protection enzyme is guaranteed to have good dirt-removing effect.

The invention discloses an improved cereal short biscuit. Dry materials of the improved cereal short biscuit comprise, by weight, 70-80 parts of low-gluten wheat flour, 10-15 parts of puffed quinoa flour, 10-15 parts of whole wheat flour, 5-10 parts of puffed pearl barley, 5-10 parts of quinoa oatmeal, 0.5-2 parts of composite bulking agent, 17 parts of egg liquid, 0.3 part of salt, 4.6 parts of whole milk powder, 22-26 parts of vegetable oil, 24-26 parts of white granulated sugar, 2-4 parts of high fructose corn syrup, 0.5-1 part of phospholipid amd 3-4 parts of water. The invention further provides a preparing method of the improved cereal short biscuit. According to the cereal short biscuit prepared with the method, the contents of polyphenol, 18 kinds of amino acid required by the human body, vitamins and mineral substances are higher that the contents in a common market short biscuit; if the cereal short biscuit prepared with the method is frequently eaten, the important effects of adjusting the blood glucose level and protecting the heart are achieved, and after the improved cereal short biscuit is eaten, satiety exists and contributes to weight losing.

The invention relates to okra seed dietary fiber gluten-free biscuits high in slowly-digestible starch content and high in resistant starch content. The okra seed dietary fiber gluten-free biscuits consist of the raw materials in parts by weight of based on 100 parts of rice flour and okra seed powder by total weight, 94-98 parts of the rice flour, 2-6 parts of the okra seed powder, 20-30 parts ofbutter, 30-80 parts of eggs, 0.5-2 parts of baked powder, 0.5-1 part of salt and 6-20 parts of water. The rice flour and the okra seed powder are used, so that the okra seed dietary fiber gluten-freebiscuits high in slowly-digestible starch content and high in resistant starch content are made. The preparation technology of products is mature, and the okra seed dietary fiber gluten-free biscuitscan maintain blood sugar stable and satiety, reduce the hungry feeling, and besides, have positive role on the effect of regulating intestinal flora. According to the okra seed dietary fiber gluten-free biscuits, in the range of the required additive amount of the okra seed powder, the products are uniform in appearance color, light golden, and crisp, fragrant and sweet in mouth feel.

Provided are a protocatechuic acid and pulullan compounded chili coating film preservative and a usage method thereof. The preservative contains protocatechuic acid and pullulan, wherein the protocatechuic acid concentration is 121-125mg / L, and the pulullan concentration is 0.43-0.47%; Chilis are picked and then are soaked in the preservative for 1.3-1.7 minutes, the chilis are charged into a freshness retaining bag after natural air-drying, the bag is stored in an opened mode under the conditions of 20 DEG C and the humidity of 85%, the weight loss ratio, rotting rate and respiration intensity of fresh chilis can be remarkably reduced, degradation of chlorophyll, Vc, soluble protein and soluble solids is inhibited, the pericarp brightness, color, luster and color saturation can be effectively maintained, and the nutrition quality is kept. MDA accumulation is decreased, the membrane lipid peroxidation degree is reduced, the CAT activity is improved, and radical scavenging power is strengthened. The activity of POD, PPO and PAL and the increase of total phenol content can be effectively inhibited, the browning degree of the chilis is reduced, and the chili storage effect can be remarkably improved.

The invention provides a method for fermenting a vinegar by adding a starter propagation Chinese herbal medicine. The method comprises the following steps: (1) preparing a rhizoma polygonati extracting solution and red-knees herb extracting solution; (2) washing and soaking rice, performing filtration, cooking rice to be free from white cores, spreading for cooling, adding a koji mould spore suspension and the rhizoma polygonati extracting solution, performing stacking cultivation, and then performing ventilating cultivation to obtain rhizoma polygonati koji; (3) activating a brewer's yeast; (4) washing and soaking sticky rice, performing filtration, cooking sticky rice to be free from white cores, adding the rhizoma polygonati koji and an activated brewer's yeast suspension, performing fermentation till the alcoholic degree is stable, performing filtration, and performing wine boiling to obtain a fermented wine; and (5) adding the red-knees herb extracting solution into the fermentedwine, adding water to dilute the fermented wine, performing pasteurization, performing cooling, then adding an activated acetic bacteria suspension, charging into a fermentation tank, performing fermentation under stirring and ventilating conditions till the acidity no longer rises, performing filtration, and performing blending and disinfection to obtain the starter propagation Chinese herbal medicine. By adoption of the method, the vinegar fermentation production efficiency and the flavor of the vinegar are improved, and the health value of the vinegar is also improved.

The invention discloses a method for fermenting bean dregs by mixed strains. The preparation method comprises the steps of before fermentation, adding water into fresh raw bean dregs, sterilizing, andinoculating five different strains, namely lactococcus lactis KF-20, bacillus subtilis, geotrichum candidum, aureobasidium pullulans and aureobasidium pullulans, into cooled and sterilized bean dregs. The method is simple in condition, does not need to add extra carbon and nitrogen sources and minerals, is simple to operate, is a suggested strategy for improving the nutritional value of bean dregs by utilizing microorganisms, does not add other organic matters in the fermentation process, reduces the possible pollution to the environment, and saves the economic cost. Through measurement, thenutritional value of the fermented bean dregs is improved, and meanwhile, the total phenol content is up to 144.56 mg / GAE 10g. The method has an important significance in improving the nutritional value of the bean dregs by fermenting the bean dregs through mixed bacteria, and a theoretical basis is provided for directly fermenting the bean dregs through microorganisms.

The invention relates to a processing method of mango whole juice. The processing method is characterized in that mangoes with peel are produced into fruit juice, so that the utilization rate of the mangoes is increased, the waste of peel resources is reduced, and the production cost of the fruit juice is reduced; a composite brown stain inhibitor consisting of D-sodium erythorbate, L-cysteine andphytic acid in best compounding ratio is added before fermentation, so that the condition of brown stain of the fruit juice of the mangoes with peel, produced by an enzyme method is controlled; and pectinase and cellulases are added for enzymolysis, so that the yield of the mango juice is increased.

The invention provides a lucid ganoderma fermented persimmon leaf tea and a production method thereof. The lucid ganoderma fermented persimmon leaf tea is prepared through using lucid ganoderma solid fermentation according to a culture medium according to the following proportion: 55-70 percent of persimmon leaf, 21-30 percent of maize meal, 4-7 percent of soybean meal, 4-7 percent of bran and 1 percent of cane sugar. The production method of the lucid ganoderma fermented persimmon leaf tea comprises the following steps of: selecting, elutriating, drying and crushing persimmon leaves harvested in a season from the Autumnal Equinox to the Cold Dew; mixing raw materials, adding water, stirring uniformly; loading mixed materials into a glass bottle or a polypropylene plastic bag (bottle), sealing, and sterilizing; inoculating a lucid ganoderma strain, culturing; and digging a cultured fermentation product, drying and crushing into particles with sizes of 1-2mm. On the basis of keeping the original nutrients of the persimmon leaves, the active components of the lucid ganoderma are added, so that the lucid ganoderma fermented persimmon leaf tea has strong inoxidizability and the content of total phenols is remarkably increased. The lucid ganoderma fermented persimmon leaf tea is aromatic in flavor and has cleanlily amenity.

The invention discloses a method for extracting peony seed oil through ultrasonic-assisted biological enzymolysis, which belongs to the field of food processing. The method comprises the following steps of (1) crushing peony seeds, and then sieving to obtain peony seed powder, (2) adding water into the peony seed powder, mixing to form a semi-solid mixed solution, and carrying out ultrasonic treatment on the semi-solid mixed solution, (3) adding a compound enzyme into the mixed solution subjected to ultrasonic treatment for enzymolysis, wherein the compound enzyme comprises cellulase and alkaline protease protex6L, (4) cooling the enzymatic hydrolysate after enzyme deactivation, and performing high-speed centrifugation to obtain free oil, emulsion, hydrolysate and residues, and (5) freezing and demulsifying the emulsion, then thawing and centrifuging to take supernatant oil, and combining the supernatant oil with free oil to obtain peony seed oil. The ultrasonic-assisted biological enzymolysis extraction technology adopted by the invention is a novel peony seed oil extraction method, and the method has the advantages of high peony seed oil extraction rate, strong oxidation resistance, high unsaturated fatty acid content, high total phenol content, light color and pure flavor.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for improving antioxidant activity of a Withania Somnifera extract by utilizing a lactic acid bacteria fermentation scheme, and further relates to application of the extract obtained by fermentation of the above method in antioxidant products and application of the extract in improving foodflavor. According to the method for improving the antioxidant activity of the Withania Somnifera extract, the purpose is achieved by mainly using lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum for fermenting the Withania Somnifera extract. Experiments and results of the invention prove that after the Withania Somnifera extract is fermented by lactic acid bacteria, the total phenol content in the extract is increased by 12.3-36.1%, the DPPH free radical scavenging capacity is improved by 48.65-59.7%, the ABTS free radical scavenging capacityis improved by 1.2-6.4%, the iron ion reducing power FRAR value is increased by 9.1-44.1%, and the total antioxidant capacity is 9.7-36.7%, compared with the extract before fermentation.

The present invention relates to an antioxidant, skin-whitening and wrinkle-reducing multifunctional cosmetic composition containing a fermented rice by-product extract or a fraction thereof as an active ingredient. By using a fermented rice by-product extract or a fraction thereof according to the present invention, the total phenolic content of a rice by-product can be increased by means of fermentation, extraction and fractionation, and a cosmetic composition showing high antioxidant capability and excellent skin-whitening and wrinkle-reducing effects can be provided.

The invention mainly relates to the technical field of fruit wine fermentation, and discloses a preparation method of hot-dipping sweet strawberry wine. The preparation method comprises the followingsteps: cleaning and disinfection, raw material beating, hot-dipping, ingredient blending, main fermentation, post-fermentation, filtration, clarification, filling and aging. The preparation method isconvenient to operate. The yield of the strawberry wine can be increased by about 15% under the condition of the same strawberry dosage. The original color and aroma of the strawberry are retained tothe maximum, the quality of the strawberry wine with poor quality of raw materials can be improved, and the sales price will also increase. In addition, the fresh sweet strawberry wine produced by theprocess can be sold early to reduce the administration cost of the product, and has high promotion value.

The invention relates to the field of natural medicines, in particular to bombax malabaricum DC. leaf total phenol extract and a preparation method thereof. The extract can prevent or treat type-2 diabetes mellitus. The preparation method is characterized by comprising the following steps of: extracting the extract from bombax malabaricum DC. leaves by using a polar solvent, concentrating and drying. A pharmacological test proves that the bombax malabaricum DC. leaf total phenol extract has the effect of preventing or treating the type-2 diabetes mellitus.

The invention discloses a processing method of a wall-broken bran powder by steam heat treatment. Due to the excessive content of insoluble dietary fibers in bran, the edible quality of bran productsis limited. The processing method uses steam heat treatment, superfine crushing, fermentation and other technologies to treat bran raw materials, the content of the insoluble dietary fibers can be effectively reduced, the taste of bran is improved, the flavor is increased, anti-nutritional factors are reduced, and health care functions are strengthened. The prepared wall-broken bran powder can bedirectly eaten, and can also be applied to steamed breads, breads, biscuits, yogurts, granules, sausages, noodles and other products, as well as preparation of vitamin E, wheat bran proteins and oligosaccharides, and the application of bran in food processing is greatly broadened.

The invention relates to the technical field of microbial diversity feed processing, and particularly relates to feed for enhancing the liver function of chickens and application thereof. According tothe invention, researches on whitepopinac leadtree leaf extract show that the total phenol content in the extract can be effectively increased by carrying out extraction after lactic acid bacteria are used for pre-fermentation, the result shows that lactic acid bacteria can utilize a substrate to secrete polyphenols under stimulation of the whitepopinac leadtree leaf, so that the total polyphenolcontent is increased, and through feeding experiments, it is found that, after mixed fermentation of the extract and basic feed, the effects of effectively improving the immunity of the chickens andenhancing the liver function of the chickens can be better achieved, wherein the optimal adding amount of the whitepopinac leadtree leaf is 4%-8%; the above-mentioned findings effectively improve theutilization of the whitepopinac leadtree leaf as forage grass, and a health-care effect of the chicken feed is improved, meanwhile, compared with commercially available functional feed, the feed is better in safety and health-care effect since there are no other synthetic chemicals in the whole feed.

The invention discloses a gastrodia elata and edible fungus flavored polyphenol liquid plant enzyme formula. The formula comprises 2.5-5.0 kg of gastrodia elata, 2.5-5.0 kg of edible fungi, 3.0-6.0 kgof sugar, 0.01-0.1 kg of probiotic powder and the balance of water. Furthermore, the invention also provides a preparation method of a gastrodia elata and edible fungus flavored polyphenol liquid plant enzyme. The method comprises the following steps: step (1) preparation of probiotic sweet water; step (2) crushing and sugar supplementing; step (3) fermenting; step (4) extracting; and step (5) sterilizing, finely filtering and filling. The gastrodia elata and edible fungus flavored polyphenol liquid plant enzyme is an enzyme beverage which is low in sugar, rich in polyphenols and sour and sweet in taste, and is free of additives and preservatives, more natural, healthier and suitable for drinking.

The invention discloses a processing method of chaenomeles sinensis koehne clear juice. The method comprises the following steps: crushing chaenomeles sinensis koehne and adding a composite color fixative in a crushing process; mixing crushed chaenomeles sinensis koehne with deionized water to obtain mixed slurry, and adding cellulose complex enzyme and pectinase into the mixed slurry for enzymolysis extraction; performing enzyme deactivation after enzymolysis, cooling, filtering and collecting filtrate to obtain chaenomeles sinensis koehne primary juice; adding a clarifying agent into the chaenomeles sinensis koehne primary juice, uniformly stirring, then standing and performing ultrafiltration to obtain clear juice; filling the clear juice into flexible packages to perform high hydrostatic pressure sterilization treatment to obtain a clear juice product. According to the processing method of the chaenomeles sinensis koehne clear juice, by aiming at the problems existing during processing of the chaenomeles sinensis koehne clear juice, four key process steps of juice color protection, enzymolysis extraction, juice clarification and finished product sterilization are optimized andimproved, the purposes of improving the extraction rate, removing astringency, and reducing browning and loss of nutritional ingredients are achieved, no separate deastringent process is needed, and important economic and social significance in promoting the development of chaenomeles sinensis koehne industry is realized.

The invention discloses a method for improving the total phenol content and antioxidant activity of hot air dried shiitake mushrooms by adopting cold plasma activated water pretreatment. The method mainly comprises the following steps: pretreating water by adopting a cold plasma device to prepare cold plasma activated water; soaking fresh shiitake mushrooms in the cold plasma activated water for pretreatment before drying, and carrying out hot air drying treatment on the soaked fresh shiitake mushrooms to obtain dried shiitake mushrooms. According to the method, cold plasma activated water pretreatment is carried out on the shiitake mushrooms, and then hot air drying is carried out on the shiitake mushrooms so that compared with a method without pretreatment, the drying time of the shiitake mushrooms can be shortened, and the total phenol content and the antioxidant activity of the shiitake mushrooms can be improved.