257 results about "Glucosinolate" patented technology

The invention describes a method of producing extracts from the seeds of meadowfoam, brassicas and crambe plants. A number of subsidiary processes and steps are shown in order to extract differing fractions of oil. Products produced from the above method are also described including uses and methods of these products which include a variety of skin conditions including eczema, facial eczema, dermatitis, external ulcers, welts, rashes, insect bites, allergic reactions and other irritations, burns, wounds, psoriasis, acneiform eruptions, dryness, dry skin, irritation, skin atrophy, secondary infections and the like. The extracts are also described as being a useful compound for treatment of the symptoms of such skin conditions as described above. In particular the use and extraction of glucosinolate (GSL), thiocyanates (TCL) and isothiocyanates (ITCL) is described.

The invention provides a preparation method of a maca extractive. The method comprises the steps that maca powder is placed into a microwave dryer, heated to 50-60 DEG C for 15-25min, and cooled to a room temperature; enzyme deactivation treatment is conducted; enzyme activity is destroyed; glucosinolate hydrolysis is prevented; backflow extraction is conducted; water is added to an extractive; the extractive is stirred, stands and is precipitated; supernatant liquid is separated and concentrated; beta-cyclodextrin is added; stirring is conducted for 50-70min; the extractive is embedded; volatilization of glucosinolate is prevented; vacuum drying is conducted; and the maca extractive is obtained. The method can effectively prevent hydrolysis of an available component, namely glucosinolate, in maca, and in particular can effectively prevent volatilization of glucosinolate as the extractive is embedded at normal temperature and pressure; the component is reserved to the greatest extent for improving an effect; a stimulation feel during oral administration is reduced; and the dosage is reduced.

The invention discloses a method for removing cotton rapeseed meal toxicant by fermentation method and enhancing nutrient value thereof, a feeding fermented cotton rapeseed meal protein feedstock and applications thereof. The method comprises the steps that: cottonseed meal and rapeseed meal are mixed, the mixture is first added with feedstock water and complex enzyme preparation, and then inoculated with microorganism strain capable of producing protease bacteria or / and lactic acid bacteria as well as decomposing glucosinolate or / and gossypol, then fermentation is performed to obtain treated cotton rapeseed meal so as to obtain nontoxic, highly-nutrient feeding fermented cotton rapeseed meal protein feedstock, and the feeding fermented cotton rapeseed meal protein feedstock is used as protein feedstock component to form cotton rapeseed meal animal feed according to 15% of the addition proportion. Using modern biological technology, the method solves the problems of low utilization rate of cotton rapeseed meal, small amount of addition in the feed, the presence of toxicant and the like, and eases the strain on feed protein in our country.

The invention discloses a method for preparing aromatic rapeseed oil. The method comprises the following steps: (1) wetting and tempering, namely feeding rapeseeds into a wetting device, spraying water for wetting, and conveying the rapeseeds into a tempering device for tempering; (2) frying and smoking, and removing the glucosinolate decomposition products; (3) pressing to prepare crude rapeseed oil; and (4) crystallizing and filtering the crude rapeseed oil, thereby obtaining the aromatic rapeseed oil. The preparation method disclosed by the invention is simple and easy to operate, any chemical additive does not need to be added in the preparation process, the wastewater and waste gas pollution is avoided, the prepared aromatic rapeseed oil is strong in flavor, the content of total glucosinolate is extremely low, the residual oil content of the rape seed cake is low, and the oil extraction efficiency of the rapeseeds is high.

The invention discloses a gentle type yellow mustard sauce easy to smear and a preparation method thereof, and belongs to the fruit and vegetable food processing technical field. The product is prepared through activation, preliminary crushing, superfine grinding, heating dissolving, stirring, fermentation, compounding, ultrasonic emulsification and sterilization. Yellow mustard seeds are subjected to low-temperature crushing, so that myrosase activity is protected, enzyme inactivation is avoided from being caused by high temperature, allyl isothiocyanate is fully generated from glucosinolate in the mustard seeds, and thus the production of other bitter substances is reduced. With addition of a right amount of soybean protein, the stability of allyl isothiocyanate hydrolyzed from the mustard powder is improved, and main flavor substance isothiocyanates are not easy to volatilize. With addition of sorbitol, the water activity of the yellow mustard sauce is reduced, hydrolysis of allyl isothiocyanate is inhibited, and the flavor of the yellow mustard sauce is extended. Beta-cyclodextrin is added for embedding allyl isothiocyanate, so that the product is mellower in taste, tastes gentle and does not produce stimulation of nose choking, and the acceptable degree of the product is increased. Intermittent ultrasonic emulsification homogenization makes the yellow mustard sauce be more homogenous and have better smearing property, and flexible sterilization is adopted at a later period so as to better retain the flavor of the product.

Canola plants with high oleic acid and low linolenic acid content are disclosed. In addition, the canola plants of the invention are resistant to imidazolinone herbicides and are resistant to blackleg. The canola plants of the invention also have low total glucosinolate content. There is also provided a method for controlling weeds in a field of canola plants wherein the canola plants are herbicide resistant.

The invention relates to the technical field of food processing and discloses a production process for improving oil yield of healthy pressed rapeseed oil. The production process for improving the oil yield of the healthy pressed rapeseed oil comprises the following steps: (1) selecting rapeseeds, and respectively removing sundries on the rapeseeds by virtue of thick and thin sieves; (2) soaking the screened rapeseeds for 1.5-4 hours with solution; (3) putting the soaked rapeseeds into an ultrasonic instrument to be subjected to ultrasonic treatment for 30-60min for three times; (4) draining the treated rapeseeds, smashing, and carrying out microwave irradiation heating on the crushed rapeseeds, so as to promote oil containing cells to be fully fractured; and (5) after microwave irradiation is finished, steaming and frying for reducing moisture content of the rapeseeds to 5-15%, wherein the rapeseeds are fired with a big fire, after about half hour, the rapeseeds are fired with a small fire and right amount of coarse bran is added and fried together; and when temperature of the rapeseeds reaches 100-150 DEG C, taking out the rapeseeds from a pot, and pressing. The production process provided by the invention can eliminate glucosinolate in the rapeseeds, so that 'green smell' of rapeseed oil is eliminated, and the rapeseed oil is green and healthy; meanwhile, oil yield of the pressed rapeseed oil is improved by 14%, and cost of the rapeseed oil is reduced.