13results about How to "High substance content" patented technology

The invention provides a euphorbia lathyris acyltransferase gene ElBAHD16 and application of a coding protein thereof. The gene is obtained by cloning from euphorbia lathyris for the first time. The invention also provides a recombinant vector and an engineering bacterium containing the gene. Cinnamoyl coenzyme A, benzoyl coenzyme A or acetyl coenzyme A can be used as an acyl donor, and 7-hydroxy euphorbia lathyris diterpenoid alcohol is used as a substrate to generate a plurality of types of euphorbia lathyris diterpenoid esters through biological catalysis. The content of diterpenoid ester substances in plants such as euphorbia lathyris can be increased through a genetic engineering technology, and the method has a good application prospect.

The invention relates to a nano cerium-zirconium oxide as well as a preparation method and application thereof, and belongs to the technical field of automobile exhaust purification. Water-soluble polyamide is used as an auxiliary adsorption material, so that the utilization rate of rare earth metal elements and the dispersity of the rare earth metal elements in a final product are improved, and the material cost is reduced and the highest oxide high-temperature thermal stability is improved. Meanwhile, adsorption points of rare earth metal elements in the PAM-rare earth metal complex play a role in heterogeneous nucleation, and crystal nucleus formation can be promoted; and the water-soluble PAM is beneficial to improving the content of substances around crystal nucleuses, accelerating the crystallization process and obtaining large-size crystals, and is beneficial to shortening the crystallization aging time. Hydrophilic groups and hydrophobic groups exist in water-soluble PAM molecules at the same time, so that the water surface tension can be reduced, the dispersity of hydroxide colloid in a precipitation flocculating constituent is improved, and the reduction of the specific surface area caused by agglomeration is reduced; meanwhile, a PAM molecular chain can slow down collapse of a crystal pore channel structure caused by water loss in the process of roasting hydroxide colloid into oxide at high temperature.

The invention relates to a soybean cheese leavening agent with fishy smell removing and aroma enhancing functional characteristics and an application of the soybean cheese leavening agent. The soybean cheese leavening agent disclosed by the invention comprises a fermented pichia pastoris RS-13 (the preservation number is CCTCC NO: M 2020964) and pediococcus acidilactici FR23 (the preservation number is CCTCC NO: M 20242058); according to the method, different strains are used for weakening the beany flavor and enhancing the flavor strength of milk flavor and fruit flavor, the variety, content and sensory evaluation results of key aroma components in the prepared fermented soybean cheese are used as main indexes, and the compounded strain combination can achieve the purposes of complementing the advantages of deodorization and aroma enhancement and optimizing the flavor. The soybean cheese prepared by the soybean cheese leavening agent has prominent milk flavor and fruit flavor, the beany flavor is reduced, the sensory performance is good and stable, the produced fermented soybean cheese product has better flavor, and the overall sensory acceptance and flavor quality of the fermented soybean cheese are improved.

The present invention relates to a method for reducing the content ratio of ethyl acetate to ethyl caproate in the base liquor of Luzhou-flavor liquor, and the method comprises the following steps: S1, preparation of bacterial liquid A; S2, preparation of bacterial liquid B; S3, preparation of bacterial liquid C; S4, preparation of composite biological fortification bacterial agent D; S5, fermentation in a pool. The beneficial effects of the present invention are: the content of ethyl caproate in the cellar can be increased, the generation of ethyl acetate can be reduced, and the composition of flavor substances in the upper layer of lees can be improved; the wine body is uniform and mellow, and the Luzhou-flavor style is prominent.

A method for preparing slurry-coated recycled aggregate by utilizing carbon mineralization comprises the following steps: carrying out carbon mineralization treatment on collected recycled concrete aggregate until carbon is completely mineralized to obtain primarily mineralized recycled aggregate, soaking the primarily mineralized recycled aggregate by utilizing a saturated calcium hydroxide solution, and drying to obtain the slurry-coated recycled aggregate. And then wrapping the soaked recycled aggregate with newly mixed cement paste with a low water-binder ratio, then adjusting the water content of the slurry-wrapped recycled aggregate through drying treatment, and finally mineralizing the slurry-wrapped recycled aggregate again by using CO2 to obtain the high-quality carbon mineralized slurry-wrapped recycled aggregate. According to the method, rapid and high-degree carbon mineralization of the recycled aggregate is achieved, and then the recycled aggregate which is compact in structure, low in porosity, low in water absorption rate, low in crushing index and excellent in mechanical property and permeation resistance is obtained; meanwhile, construction waste is effectively recycled and utilized, and the raw material cost, energy consumption and carbon emission in the concrete preparation process are reduced.

The application discloses a strain of Zygosacharomyces rouxii and application of the strain in fermented food, and belongs to the field of fermentation engineering and biotechnology. The application provides a strain of Zygosacharomyces rouxii MY03, and the preservation number is CCTCC NO: M 20221652. The Zygosacharomyces rouxii MY03 is used for yellow rice wine fermentation, and the alcohol content, fusel and amino acid content of the prepared yellow rice wine have no significant difference compared with a traditional fermentation method, the organic acid content is reduced, the ethyl ester content is increased by 50.82%, the fusel and ester of the produced yellow rice wine are coordinated, the astringency, sourness and alcohol aroma are reduced, the aroma and taste are more balanced, the content of ethyl vinyl guaiacol is increased from 9.16 mu / g to 74.31 mu / g, the herbal aroma is prominent, and the flavor and sensory diversity of the yellow rice wine are increased.

The present application relates to the field of microorganisms and biotechnology, and particularly relates to a rhizobium huathuanguense and application thereof in degrading beta-carotene in tobacco leaves. The rhizobium huathuanguense is preserved in the Guangdong Microbial Digital Museum Center, and the preservation number is GDMCC No: 63067, and the preservation date is December 20, 2022. The strain is applied to tobacco leaves, especially cigar tobacco leaves, can effectively reduce the content of carotenoids in the fermentation process of cigar tobacco leaves, increase the content of farnesyl acetone, methyl heptenone, geranyl acetone and other substances, can strengthen the bean aroma, woody aroma and nutty aroma of tobacco leaves, and improve the sensory indexes such as aroma quality, aroma amount, offensive odor and irritability of tobacco leaves.

The invention discloses a leavening agent containing leuconostoc mesenteroides subsp. Mesenteroides and application of the leavening agent in fermentation of dendrobium milk, and belongs to the technical field of fermentation engineering. The fermentation agent is prepared from leuconostoc mesenteroides subsp. Mesenteroides JMCC0041, bifidobacterium animalis subsp. Lactis and lactobacillus mucus fermentation according to the viable count ratio of 1: 1: (1-5). When the fermentation agent is used for fermenting dendrobium nobile milk, the content of polysaccharide, alkaloid and small molecule peptide in a fermentation product can be remarkably increased, and the effect of protecting gastric mucosa is achieved by inhibiting the activity of helicobacter pylori and relieving inflammatory reaction. The fermentation process is simple, convenient and rapid, does not need segmented fermentation, and is suitable for preparing functional products through fermentation.

The invention discloses a Chinese wolfberry fruit concentrated clear juice preparation method capable of increasing the content of effective substances, and the preparation method specifically comprises the following steps: S1, raw material primary treatment: screening dried Chinese wolfberry fruits, cleaning and soaking the screened Chinese wolfberry fruits, after soaking, crushing and pulping the Chinese wolfberry fruits, and performing pasteurization preheating on pulp after peel and residue separation is completed; and S2, acid adjustment. According to the method, the content of effective substances in the concentrated clear wolfberry juice can be increased, enzymolysis is performed for 100-120 minutes by adopting pectin lyase at the temperature of 50-65 DEG C after acid adjustment, and optimal enzymolysis conditions are selected, so that the materials are subjected to sufficient enzymolysis, more effective components are released, and the content of the effective substances such as lycium barbarum polysaccharide, flavone and betaine is increased; the materials are subjected to ultrafiltration, impurities are filtered out, microelements and nutrient substances in the Chinese wolfberry fruits are reserved, the stability and clarity of the materials are improved, and finally the content of effective substances in the concentrated clear Chinese wolfberry fruit juice is increased to the maximum extent through a low-temperature triple-effect concentration mode.

The present invention relates to the field of microbial technology, in particular to Lactobacillus pentosus ( Lactobacillus pentosus ) JX3 and its application. The present invention provides Lactobacillus pentosus ( Lactobacillus pentosus ) JX3, which has strong acid and salt resistance, can efficiently degrade nitrite, has strong antioxidant and antibacterial abilities, and has the ability to produce acid and amino acid nitrogen. The Lactobacillus pentosus ( Lactobacillus pentosus ) JX3 is used in fermentation to increase the content of total acid, amino acid nitrogen and other substances, improve antioxidant capacity, and increase the content of volatile substances such as esters and alcohols with fresh and fruity flavors in fermented products, which is beneficial to improving the quality of fermented products: improving food safety, extending shelf life, increasing nutritional value, and improving flavor.

The invention provides a microbial compound preparation for quickly decomposing enteromorpha as well as a preparation method and application of the microbial compound preparation. The microbial agent comprises bacillus YH-B7 and an enzyme preparation, the bacillus YH-B7 is classified and named as Bacillus sp.YH-B7, the decomposition temperature is 37-40 DEG C, the bacillus YH-B7 is preserved in the China Center for Type Culture Collection on May 26, 2022, and the preservation number is CCTCC M 2022728; the addition amount of the enzyme preparation is 0.5-3% of the mass of the bacillus YH-B7; the invention further provides a preparation method of the microbial compound preparation, and the microbial compound preparation is used for rapid decomposition of enteromorpha. The enteromorpha prolifera degrading agent is specially developed for enteromorpha prolifera, fermentation is rapid, and the degrading effect is good; according to the thoroughly decomposed enteromorpha, the suspension lengths of frond cellulose and cyst branches are greatly reduced, frond cells are shrunk, discolored and gradually broken, contents disappear and are in a dead state, the degradation period is short, and the thoroughly decomposed effect of the enteromorpha is greatly improved.

The invention provides a method for preparing vitamin A, wherein pentadecanphosphonate or pentadecanphosphonate reacts with 2-methyl-4-acetoxy-2-butenal and alkali to prepare vitamin A, wherein the sum of the contents of 2-methyl-3,4-diacetoxybutyraldehyde and 2-methyl-3-acetoxy-3-butene-1-aldehyde in 2-methyl-4-acetoxy-2-butenal is 0.02% to 0.8%. The invention improves the content of all-trans vitamin A in the obtained vitamin A crude product by controlling the contents of 2-methyl-3,4-diacetoxybutyraldehyde and 2-methyl-3-acetoxy-3-butene-1-aldehyde in 2-methyl-4-acetoxy-2-butenal.

The application discloses a plant seed dry distillation refined product and a preparation method and application thereof. The dry distillation refined product is obtained by the following steps: carrying out dry distillation reaction on plant seeds to obtain a dry distillation seed raw material; uniformly mixing the dry distillation seed raw material with a solvent and then carrying out homogenization treatment, and then carrying out solid-liquid separation, collecting supernatant, and obtaining a dry distillation seed raw material extract; and carrying out molecular distillation on the dry distillation seed raw material extract and collecting a light component fraction. The dry distillation refined product takes cocoa beans or coffee beans as raw materials, greatly improves the content and types of aroma substances based on the synergistic effect between steps, especially the flavor characteristics of cocoa or coffee itself, and is applied to a heat-not-burn cigarette as a tobacco flavor, so that the heat-not-burn cigarette can release a flavor with obvious cocoa aroma or coffee aroma characteristics, and also has rich and mellow burnt aroma, and the richness and thickness of the aroma are greatly improved.