55 results about "Hexanal" patented technology

A flavor and fragrance composition possessing an antibacterial activity effective against periodontal disease-causing bacteria and / or a halitosis-inhibition action capable of controlling production of volatile sulfides, which is safe for the human body, and containing at least one or more substances selected from food fragrance materials such as hexylaldehyde, caryophyllene alcohol, cinnamicaldehyde, dihydroeugenol, farnesol, dihydrofarnesol, hinokitiol, isoeugenol, γ-undecalactone, d-limonene, o-methoxycinnamicaldehyde, β-pinene, γ-terpinene, terpinolene, orange oil, nutmeg oil, and grapefruit oil, and an oral care composition containing the same.

Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in soybeans, such as proteins, lipids, glucides, fibrous material, minerals, vitamin components, and isoflavone compounds. Also provided is a process for producing soy milk containing fibrous material, which comprises the steps of: (A) dissolving and dispersing dehulled soybean powdery material having a nitrogen solubility index of 75 to 90, a lipoxygenase value of 30 to 120, an n-hexanal content of 0.5 ppm to 2 ppm, and a peroxide value of 0.2 meq / kg to 3.0 meq / kg in water to obtain dispersion; (B) subjecting the dispersion to heat treatment at 120° C. to 160° C. for 1 to 600 seconds; and (C) after the step (B), cooling the dispersion to 100° C. or lower and subjecting the resultant dispersion to emulsification and dispersion treatment under a pressure of 25 MPa to 200 MPa to produce soy milk containing fibrous material.

The invention provides a method for identifying different origins of red plum and apricot, and belongs to the technical field of food detection. In this method, the place of origin is respectively Pengyang County (PY-HM), Guyuan Pengbao Town (YZ-PP-HM-Y), Guyuan Nanping Village (YZ-NP-HM-Y); Pengyang, Guyuan The markers of red apricot plum from the county production area are: 2-methyl butanol, n-hexanol, butyl acetate; the markers of red apricot plum from the production area of ​​Pengbao Town, Guyuan are: trans-2-hexene-1-alcohol, 5 ‑Methyl‑2‑furanmethanol, benzaldehyde, n-hexanal, valeraldehyde, phenylacetaldehyde, ethyl hexanoate, butyl acetate; the markers for red apricot plum from Nanping Village, Guyuan are: trans‑2‑hexane En-1-alcohol, 5-methyl-2-furan methanol, benzaldehyde, n-hexanal, valeraldehyde, phenylacetaldehyde, ethyl hexanoate. The method has the advantages of convenient sample pretreatment, simple operation and high accuracy and sensitivity, which can realize rapid and accurate identification of red plum apricots from different origins, and provide a solid theoretical basis for improving the quality of red plum apricots and their counterfeit sales.

The invention discloses a food-grade water-soluble dry anti-wear chain lubricant and a preparation method thereof, comprising the following components in percentage by weight: glucose powder pentahydroxyhexanal 3.5-5.5%, phospholipid or modified phospholipid 1 ‑10%; at least one surfactant 1‑10%; at least one food-grade biocide 0.2‑1%; at least one food-grade antioxidant 0.1‑0.5%; at least one food-grade defoamer 0.05‑ 0.2%; the balance is deionized water. The food-grade dry anti-wear chain lubricant of the present invention is a clear and transparent aqueous solution, which is used for the lubrication of conveyor chains, especially the conveyor chains of the food industry. The application method of the present invention is intermittent fixed-point spraying or brushing of the stock solution. The product has good lubricating and anti-wear properties, which can effectively solve the wear of the chain due to poor lubricant performance, and eliminate the potential food safety hazards that may be caused by lubricants in contact with food packaging during the production process.

The invention discloses a production method of rhizoma polygonati shanniang yellow liquor. The method comprises the steps of pressing preparation of rhizoma polygonati yuanhong liquor and brewing of the rhizoma polygonati shanniang yellow liquor. Rhizoma polygonati which is steamed with the yuanhong yellow liquor is squeezed, and the yuanhong yellow liquor and rhizoma polygonati solids which are rich in rhizoma polygonati effective component are obtained through solid-liquid separation. The brewing process of the rhizoma polygonati shanniang yellow liquor comprises the steps of rice steeping, rice steaming, rice spreading and medicinal liquor mixing with yeast, after jar falling, yuanhong yellow liquor which is rich in rhizoma polygonati is added, and primary fermentation is conducted; after fermented grains are poured, the rhizoma polygonati solids are added, post-fermentation is conducted, and squeezing and sterilization are conducted. After the rhizoma polygonati is pressurized and steamed, components such as hexanal and camphene which have certain irritation on eyes, noses and throats are reduced, the numb taste is reduced, effective components such as polysaccharide, saponin and 5-hydroxymethylfurfural are added, meanwhile, the brewed shanniang yellow liquor body is gentle in taste and has no bitter taste, and the color of the liquor body is brownish yellow.

The invention discloses a formulated purple potato essence, which comprises the following raw materials in parts by weight: 0.01-2 parts of isobutyraldehyde, 0.01-2 parts of isovaleraldehyde, 0.01-2 parts of acetic acid, 0.1-5 parts of isoamyl alcohol, 0.05-2 parts of hexanal, 0.01-5 parts of 2-heptanone, 0.01-5 parts of heptanal, 0.01-0.5 parts of 4-ethylphenol, 0.01-5 parts of methyl hexanoate, 0.01-5 parts of benzaldehyde, 0.01-5 parts of acid, 0.01-5 parts of 2-octanone, 0.01-5 parts of ethyl caproate, 0.01-5 parts of ethyl caprylate, 0.005-2 parts of 2-undecanone, etc., and auxiliary materials. The essence provided by the invention has the characteristic flavor of roasted purple potatoes, and can continuously provide the unique sensory flavor of purple potatoes when added to the heat-processed products of purple potatoes.

The present invention discloses a refining method for hexanal, characterized by comprising following steps of: providing to-be-refined light oil that contains hexanal; performing a aldol condensation reaction between the light oil that contains the hexanal and alcohol under the action of a condensation catalyst to obtain a mixture; rectifying the mixture to obtain a hexanal ether compound; and performing a hydrolysis reaction between the hexanal ether compound and water under the action of a hydrolysis catalyst to obtain hexanal and alcohol. The refining method for hexanal in the present invention is low in refining cost and mild in reaction condition, improves utilization value of light oil and can create considerable economic benefits.

The invention provides a UIO-66@MA metal organic framework material and its preparation method and application, belonging to the technical field of metal organic framework materials. The present invention modifies the UIO-66 metal-organic framework material by methylamine (MA), so that the amino group in methylamine and the Zr in UIO-66 4+ Coordination occurs to obtain a metal-organic framework material loaded with methylamine. The invention modifies the UIO-66 metal-organic framework material with methylamine, and the obtained UIO-66@MA metal-organic framework material has good selective fluorescence detection ability and low detection limit for hexanal, and has strong anti-interference ability. The results of the examples show that the detection limit of the UIO-66@MA metal-organic framework material provided by the present invention to hexanal can be as low as 0.815×10 2 ppm.

The invention discloses a blended type thick broad-bean sauce essence. The blended type thick broad-bean sauce essence is prepared from 3-methylthio propanol, 3-(methylsulfanyl)propanal, ethyl lactate, ethyl caprylate, hexanal, benzaldehyde, acetic acid, propionic acid, butyric acid, isovaleric acid, caproic acid, octoic acid, piperonal, furanone, furfural, 5-methylfurfural, 4-ethylguaiacol, butyl alcohol, 1-octen-3-ol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, methyl cyclopentenolone and propylene glycol. The invention further provides a preparation method of the blended type thick broad-bean sauce essence. Blending is performed according to the proportion of the formula, and the thick broad-bean sauce essence which is coordinating in aroma, vivid in flavor and mellow is obtained.

The invention provides a novel compound for detecting hexanal exhaled by a lung cancer patient and a preparation method thereof. The structural formula is represented as follows. The compound is called as bis-[5-(4-carbonyl phenyl)-10, 15, 20-triphenyl porphyrin]-1, 2-phthalimide. The compound is obtained by removing two molecules of water from 5-p-carboxyphenyl-10, 15, 20-triphenyl porphyrin and o-phenylenediamine; carboxyl porphyrin with excellent photoelectric properties and the o-phenylenediamine are subjected to condensation reaction to form a molecular tweezer compound with specific cavity sizes; and the compound can be further developed into a sensitive material for visual breath detection of the lung cancer patient. By means of the novel compound, breathing diagnosis of diseases can be performed, and problems that convention diagnosis methods of lung cancers are complicated, time-consuming and expensive and can cause damages to the patient are solved.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol.%, comprising providing a medium having an ethanol content of 0-20 vol.%, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3- methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol.%. The invention furthermore discloses beer obtained with the said process.

The invention belongs to the field of food additives, and provides stewed chicken flavor liquid essence and a preparation method thereof. The essence is prepared from, by mass, 10.0-20.0% of acetoin, 0.1-2.0% of dimethyl disulfide, 15.0-30.0% of caproaldehyole, 0.0-0.1% of 2-methylpyrazine, 1.0-5.0% of furfuryl alcohol, 0.1-1.0% of 2-methyl-3-furanthiol, 2.0-5.0% of 3-methylthiopropanal, 1.0-2.0% of furfuryl mercaptan, 5.0-15.0% of 1-octene-3-ol, 1.8-5.0% of furanone, 0.1-2.0% of 3-octen-2-one, 5.0-15.0% of nonanal, 10.0-30.0% of (E,E)-2,4-decadienal, other perfumes and a solvent; the product has the natural stewed chicken flavor, the fragrance is natural and vivid, the fragrance holding time is long, and the essence can be applied to the fields of condiments, quick-frozen food, leisure food, instant food and the like.