4results about How to "Improve bitterness" patented technology

The invention belongs to the technical field of ecological water, mainly relates to ecological water for removing fruit peculiar smell, and particularly relates to ecological water for removing fruit peculiar smell and a preparation method thereof. Neotame and glucose modified cortex phellodendri are matched with tupistra chinensis, pogostemon cablin, liquorice and clove to be decocted into a traditional Chinese medicine decoction. According to the invention, lactobacillus plantarum ATCC 8014 and bacillus subtilis ATCC 6633 are used for fermentation. The antibacterial activity of the ecological water is improved, and the bitter taste of the cortex phellodendri is effectively removed due to the synergism of the two sweetening agents, namely the neotame and the glucose. The bacillus subtilis HZ-72 antagonistic bacteria used in the invention can enhance the capability of inhibiting pathogenic bacteria. Syzygium aromaticum has antibacterial activity, pogostemon cablin has an antiviral effect, and the syzygium aromaticum and the pogostemon cablin cooperate to enhance the antibacterial The ecological water prepared by the invention can remove peculiar smell and preserve freshness, and has a great development prospect in the field of fruit preservation.

The invention provides high-naringenin-content modified shaddock peel fiber gel and a preparation method thereof.The preparation method comprises the following steps that after shaddock peel white pulp is subjected to quick freezing and smashing, pretreatment is conducted through an electrochemistry-assisted gradient enzymolysis technology, then customized immobilized naringinase is adopted for treatment, and high-naringenin-content shaddock peel fibers are obtained; and finally, uniformly mixing the fiber with carnosic acid and soybean saponin, and adding magnesium chloride for cross-linking and curing to obtain the modified shaddock peel fiber gel. According to the preparation method, electrochemical assisted gradient enzymolysis is adopted, so that a compact network structure of fibers can be destroyed to increase active sites, the immobilized naringinase not only can efficiently convert naringin and accurately enrich naringenin, but also can effectively improve bitter taste, and magnesium ions regulate and control a multiple cross-linked network formed by the components, so that the gel structure tends to be more stable; meanwhile, naringenin is stably loaded so as to avoid migration and aggregation of the naringenin, and the bioavailability and active efficacy of the naringenin are remarkably improved.

The application belongs to the technical field of biological fermentation, and relates to a bacillus licheniformis SXZY-02 and application thereof, and comprises the following steps: a bacillus licheniformis (Bacillus licheniformis) SXZY-02 is separated from the surface of tobacco leaves, Lysinibacillus macroides ) and the strain preservation number is CCTCC NO:M 2025152; the bacillus licheniformis SXZY-02 is fermented to obtain a biological agent containing the bacillus licheniformis SXZY-02, and after fermentation optimization, the lipase activity is 8.99 U / mL; the biological agent containing the bacillus licheniformis SXZY-02 is applied to tobacco shred fermentation, fat is decomposed into free fatty acid, tobacco aroma quality and alcohol degree are effectively improved, and irritation is reduced. The technology provides a green and environment-friendly solution for tobacco quality upgrading, and meets the high-quality development direction of the industry.

The application discloses a preparation method of a chlorella pyrenoidosa fermentation beverage and belongs to the technical field of microorganisms. The preparation method comprises the following steps: S1, uniformly mixing chlorella pyrenoidosa powder with pure water, rehydrating, and obtaining rehydrated algae liquid; S2, adding an enzyme into the rehydrated algae liquid; after enzymolysis, the enzyme is inactivated, the filtrate is filtered and collected, and an enzymolysis liquid is obtained; S3, inoculating the activated strain into the enzymolysis liquid, oscillating and culturing, filtering and collecting the filtrate, and obtaining the chlorella pyrenoidosa fermentation beverage. The method combining neutral protease enzymolysis and lactobacillus plantarum fermentation is adopted, the bitterness of the chlorella pyrenoidosa beverage can be effectively improved without adding a chemical masking agent, and meanwhile, the nutritional value and functional characteristics of the chlorella pyrenoidosa beverage are well reserved.