4results about How to "High substance content" patented technology

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 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.