33results about How to "Reduce polyphenol content" patented technology

The invention relates to a method for determining 12 polyphenol compounds in a fresh tobacco leaf. The method comprises the following steps: preparation of standard solutions of 12 polyphenol standardsubstances, sample treatment and sample UPLC-MS-MS analysis and calculation. For the 12 polyphenols determined in the method, recovery rate is 84.7%-102%; relative standard deviation is 1.9%-5.7%; and limit of quantitation is 0.5-8.0 mcg / g. The method is sensitive and accurate, and is suitable for content analysis of 12 polyphenols in the fresh tobacco leaf.

The invention discloses CBD (cannabidiol)-rich fructus cannabis concentrate protein powder and a preparation method thereof. According to the preparation method, denaturated fructus cannabis meal is taken as a raw material, and protein of the denaturated fructus cannabis meal is preliminarily extracted through the dissolution action of alkaline liquor to protein; the denaturated fructus cannabis meal dissolved in the alkaline liquor is ground by a colloid mill; after the denaturated meal is ground, a spray digester is used for performing thermal treatment on the denaturated meal; after thermal treatment of the denaturated meal, the denaturated meal is subjected to centrifugation through a centrifugal machine; supernatant obtained through centrifugation is treated with a membrane ultrafiltration technology, and a fructus cannabis concentrate protein solution is prepared; finally, the fructus cannabis concentrate protein solution finishing ultrafiltration treatment is subjected to spray drying, and the CBD-rich fructus cannabis concentrate protein powder with good quality can be obtained. The CBD-rich fructus cannabis concentrate protein powder has higher protein content, shallow color, high CBD content and excellent function characteristic. The method adopts a simple process, large-scale implementation is facilitated, the application range of the denaturated fructus cannabis meal is widened, and development and utilization of a high-value-added product of fructus cannabis are promoted.

The invention relates to the field of wound healing agents, in particular to a healing agent for promoting fruit and vegetable mechanical injury wound healing, and a use method and application of thehealing agent. The healing agent for promoting the fruit and vegetable mechanical injury wound healing is prepared from the following effective components: glycine, n-butanol, iminoctadine tris and imazalil. The use method of the healing agent includes the following steps that: the glycine, the n-butanol, the iminoctadine tris and the imazalil are mixed and stirred in proportion, fruits and vegetables with wounds on fruit and vegetable skin caused by mechanical damage are soaked in the healing agent for 2-8 min, the wounds are submerged in the healing agent, and the fruits and vegetables are taken out and dried, and placed and stored in 80-90% humidity, and at a temperature of 15+ / -3 DEG C for 3-6 days. The application of the healing agent can promote wound healing after the mechanical damage of banana, grapefruit or navel orange peel, and the rotten and deterioration rate of fruit is effectively reduced.

The invention provides a method for preventing production of an olive precipitate. The method comprises the following steps of (1) peeling off a fresh olive; and (2) soaking the peeled olive by using a sodium chloride solution for 1-3 days, adding a tannase solution, further soaking for 6-24 hours and then adding an acid proteinase solution to further soak for 6-18 hours. According to the method for preventing production of the olive precipitate, through peeling and treatment of tannase and acid proteinase, production of the olive precipitate can be effectively prevented. The method is simple, the conditions are easy to control, the operability is high, the method is safe and effective, the salting time and the preserved olive processing cycle can be greatly shortened and the production cost is reduced.

The invention discloses buckwheat protein concentrate with the low phenol content and the low trypsin inhibitor content and a preparation method of the buckwheat protein concentrate. The purity of the buckwheat protein concentrate reaches 65% to 85%, the total polyphenol mass content is lower than 0.45%, the purity and the total polyphenol mass content of the buckwheat protein concentrate are both significantly lower than those of buckwheat protein prepared through a general alkali dissolution and acid precipitation method, and the buckwheat protein concentrate has the low trypsin inhibitor content and has the good characteristics of the pure white color and luster and the good solubility and digestibility. The preparation method of the buckwheat protein concentrate comprises the steps that extraction is conducted through a saline solution by taking buckwheat cortex powder as a raw material; supernate is taken after centrifuging is conducted and then adsorbed through macroporous resin; an ultrafiltration percolation technique or dialysis is conducted, freeze drying is conducted, and then the buckwheat protein concentrate with the low phenol content and the low trypsin inhibitor content can be obtained. Accordingly, the technological processes are simple, feasible, nontoxic and harmless, and the new-age production requirements of environmental friendliness and sustainable development are really fulfilled; the protein product can be applied to the fields of food and nutritional and healthy products special for special crowds and the like.

The invention provides agaricus bisporus and hippophae rhamnoides instant tea, and belongs to the technical field of processing of instant tea products. The agaricus bisporus and hippophae rhamnoides instant tea provided by the invention is powdery agaricus bisporus and hippophae rhamnoides instant tea prepared through the following steps of mixing an agaricus bisporus aqueous extracting solution with a hippophae rhamnoides leaf aqueous extracting solution, performing concentration, performing liquid state fermentation through eurotium cristatum and aspergillus niger, performing filtration and performing vacuum drying. Besides, the invention further provides a preparation method of the agaricus bisporus and hippophae rhamnoides instant tea. The preparation method specifically comprises the following steps of performing aqueous extraction on hippophae rhamnoides leaves so as to obtain a hippophae rhamnoides leaf aqueous extracting solution, performing aqueous extraction on pretreated agaricus bisporus so as to obtain the agaricus bisporus aqueous extracting solution, and mixing the hippophae rhamnoides leaf aqueous extracting solution with the agaricus bisporus aqueous extracting solution so as to obtain an agaricus bisporus and hippophae rhamnoides mixed solution; performing concentration; performing UHT sterilization; preparing an eurotium cristatum seed solution and an aspergillus niger seed solution; performing inoculation of mixed bacteria and fermentation twice; performing centrifugation; performing membrane filtration; and performing drying. According to the agaricus bisporus and hippophae rhamnoides instant tea and the preparation method thereof disclosed by the invention, the fermentation efficiency of bacterial strains is improved, bitter taste in the hippophae rhamnoides tea is eliminated, mannose, trehalose and various amino acid substances in the agaricus bisporus are reserved, the content of nutrient components is high, and the preparation method is suitable for mass production.

The invention relates to an overcoming method of character inheritance instability of a cabbage type rape yellow seed. In the method, cabbage type rape black seed materials having yellow seed minor genes with greater action is identified through the importation of yellow seed major genes, and then the beneficial minor polygenes are pyramided to one material through pyramiding breeding, and thus, the yellow seed material contains the yellow seed major genes in Chinese cabbage (leaf mustard) type rape and the yellow seed minor polygenes of different sites in multiple cabbage type rapes, which makes the synthesis of seedcoat pigments in the materials hindered and environmental influence action become small, thereby preparing the cabbage type rape yellow seed material with stable inheritance.The penetrance of the yellow seed can reach 100 percent and the yellow seed degree (the yellow ratio of the surface of the seed) can reach more than 80 percent.

The invention relates to a peony yogurt and a preparation method thereof. The peony yogurt is composed of peony kernel syrup, a peony flower extract and a dark plum juice according to the weight ratio of 7 to 5 to 3, as well as whole milk powder, cane sugar, citric acid, a stabilizer and an emulsifier of which the additive amounts are respectively 7-9 percent, 4-7 percent, 0.2-0.25 percent, 0.12-0.3 percent and 0.15-0.25 percent of the total weight of the peony kernel syrup, the peony flower extract and the dark plum juice; the preparation method comprises the technologies of preparing the peony kernel syrup, the peony flower extract and the dark plum juice, preparing a solution A by using the cane sugar, the dark plum juice and the citric acid, and mixing and packaging with the solution A after the fermentation of a solution B. The peony yogurt prepared in the invention has double flavors of the peony kernel syrup and the milk, is high in the contents of protein and viable bacteria, can enhance the digestive ability of intestines and stomach, can enhance people's absorption to nutritional ingredients of the peony yogurt, is low in fat, and can meet the consumer demands to low-fat diet crowds.

The invention belongs to the technical field of tobacco preparation, and specifically relates to the application of a bacillus subtilis xp strain in degrading polyphenols in tobacco products. The Bacillus subtilis is a Bacillus subtilis xp strain, which is now preserved in the China Center for Type Culture Collection, with a preservation number of CCTCC No: M 2011452; the strain is used to reduce the content of polyphenols in tobacco products; when applied, the The Bacillus subtilis xp strain was prepared as an inoculum, which was evenly sprayed on the surface of tobacco products at a mass ratio of 1.0% of tobacco products, and then stored and alcoholized for 30-40 days at 30°C and 55-65% humidity. Through the selection of specific Bacillus subtilis strains, the present invention proves that it can effectively reduce the content of polyphenols in tobacco products, improve the grade of tobacco, and accelerate the aging process of tobacco leaves while ensuring the aging effect.

The invention discloses a pineapple-glutinous rice wine and a preparation method thereof. The preparation method comprises the following steps: 1) washing pineapple peel residues, adding cellulose for carrying out enzymolysis for 1-2h, adding vitamin C for protecting color, performing hot blanching for 20-30 min, and pulping; 2) steaming and boiling glutinous rice into dried rice, paving and cooling, then adding distiller's yeast and evenly stirring, and sugaring for 2-3 days at the temperature of 25-30DEG C; 3) adding pectinase into the pineapple peel residue pulp, then adding into sugared rice, then adding alcohol yeast, continuously fermenting for 3-5 days at the temperature of 25-30DEG C, performing ultrasonic treatment for 20-30 minutes, and treating twice to three times; 4) after fermenting, filtering with gauze to obtain wine liquor, adding a compound clarifying agent into the wine liquor, and clarifying; and 5) aging the clarified wine liquor for 3-5 days, performing ultrasonic aging treatment for 30-50 minutes, and treating twice to three times. The prepared pineapple-glutinous rice wine has gold yellow color, contains soft pineapple flavor and lightly fragrant yellow rice wine aroma, and is also rich in flavonoids, thus being a health-care fruit wine with nutrition.

The invention provides a method for inhibiting an olive precipitate from forming. The method comprises the following steps: step one, peeling fresh olive; step two, cooking the peeled olive for 5-15mins in the water at 80-100 DEG C; and step three, soaking the cooked olive for 3-7 days in a salt solution. By use of the method for inhibiting the olive precipitate from forming disclosed by the invention, the control on the olive precipitate can be realized through peeling and cooking. The method is simple, strong in operability, safe and effective, and capable of greatly shortening salinizing time and the processing period of the preserved olive, and the production cost is saved.

The invention provides a method for inhibiting the formation of olive precipitates, comprising the following steps: step 1: peeling fresh olives; step 2: soaking the peeled olives in sodium chloride solution for 1 to 3 days, and then adding tannase solution, continue to soak for 6‑24 hours. The method for inhibiting the formation of olive precipitates in the present invention can realize the inhibition of olive precipitates through peeling and tannase treatment. The method of the present invention is simple, operable, safe and effective, and can greatly shorten the salting time and olive Candied fruit processing cycle saves production cost.