32results about How to "Increased total phenolic content" patented technology

The invention belongs to the technical field of catalysts for hydrodenitrogenation of coal tar. The technical problem to be solved is to provide a hydrodenitrogenation catalyst capable of deeply removing a nitrogen-containing compound from coal tar and provided with high mechanical strength, wear resistance and water resistance, and a preparation method and application thereof. The invention adopts the technical scheme that in the hydrodenitrogenation catalyst capable of removing nitrogen-containing compound from coal tar, active components consist of tungsten trioxide, nickel monoxide and chromium sesquioxide; aids comprise fluorine and phosphorus; and a carrier consists of aluminum oxide, zirconium oxide, a Hbeta molecular sieve, a binder and an extrusion aid. By adopting the hydrodenitrogenation catalyst capable of deeply removing the nitrogen-containing compound from the coal tar, the oil nitrogen content of the hydrogenation product can be reduced to be below 50 micrograms/gram; and the hydrodenitrogenation property is high, so that the oil sulfur content of the hydrogenation product can be reduced to be below 40 micrograms/gram.

The invention discloses a chenopodium quod fermentation object and application thereof in cosmetics. The chenopodium quod fermentation object disclosed by the invention is manufactured by taking shelled chenopodium quod particles as a raw material and taking lactic acid bacteria and/ or saccharomycetes as a fermentation culture through a biological fermentation method. A preparation process is that smashed chenopodium quod powders are evenly mixed with water, after a series of working procedures, including liquification, saccharification and the like, sealing is carried out after the culture is added, and a fermentation product is subjected to centrifugal filtration to obtain chenopodium quod fermentation liquor. The chenopodium quod fermentation object disclosed by the invention can effectively resist injury to skin cells by free radicals, the melanin generation of melanin cells is reduced, and the chenopodium quod fermentation object performs functions of regulating skin hyperpigmentation and brightening skin. A series of product obtained in a way that chenopodium quod fermentation object is compounded with other active ingredients, including oligopeptides and collagen, has the obvious efficacy on whitening and brightening the skin.

The invention provides a lucid ganoderma fermented persimmon leaf tea and a production method thereof. The lucid ganoderma fermented persimmon leaf tea is prepared through using lucid ganoderma solid fermentation according to a culture medium according to the following proportion: 55-70 percent of persimmon leaf, 21-30 percent of maize meal, 4-7 percent of soybean meal, 4-7 percent of bran and 1 percent of cane sugar. The production method of the lucid ganoderma fermented persimmon leaf tea comprises the following steps of: selecting, elutriating, drying and crushing persimmon leaves harvested in a season from the Autumnal Equinox to the Cold Dew; mixing raw materials, adding water, stirring uniformly; loading mixed materials into a glass bottle or a polypropylene plastic bag (bottle), sealing, and sterilizing; inoculating a lucid ganoderma strain, culturing; and digging a cultured fermentation product, drying and crushing into particles with sizes of 1-2mm. On the basis of keeping the original nutrients of the persimmon leaves, the active components of the lucid ganoderma are added, so that the lucid ganoderma fermented persimmon leaf tea has strong inoxidizability and the content of total phenols is remarkably increased. The lucid ganoderma fermented persimmon leaf tea is aromatic in flavor and has cleanlily amenity.

The invention relates to nutrient powder containing fruits, vegetables and cereal germs as well as a production method of the nutrient powder, and belongs to the field of food deep processing. The nutrient powder is characterized in that cereals such as red rice, black rice, corn, oats, barley, buckwheat and millet are subjected to drying, baking, coarse crushing, spraying with a high-temperaturealpha-amylase solution for slowing, extrusion and fine pulverization processes after germinating, then, the obtained material is compounded with apple powder, orange powder, banana powder, carrot powder and purple potato powder, sieving is carried out, and finally white sugar, xylitol and maltodextrin are added for blending, and filling is performed to prepare the nutrient powder. The product hasgood instant solubility, is in light yellow, dark black, light red and purple, has a burnt aroma of cereal roasting, and a mellow flavor, and is suitable for all ages.

The invention discloses a disease prevention method of increasing the content of phenolic substance in strawberry fruit, and belongs to the technical field of crop cultivation. The method comprises the steps that the strawberry plants are UV-C irradiation treated once every 2-4 days beginning from the flowering period and continuing until the fruiting period; the conditions for the UV-C irradiation treatment are the following: the irradiation dosage amount is less than 0.75 kJ/m2, the irradiation time is less than 70 s; after the UV-C irradiation treatment is completed, the strawberry plants need to be shaded from light for larger than or equal to 8 hours. According to the disease prevention method, the strawberry plants are regularly UV-C irradiated in the flowering and fruiting period, the contents of anthocyanin and flavonol and other phenolic substances in strawberry fruits are significantly increased, meanwhile the antioxidant ability of the fruits is increased; the low dosage UV-C irradiation combined with light shading treatment method is utilized, physiological metabolisms related to the course of disease of the strawberry plants are induced, the anti-disease ability of the strawberry plant per se is effectively increased, and the incidence rate of the natural diseases of the strawberries is significantly decreased.

The invention discloses a composite color fixative special for apricot wine. The composite color fixative is consists of sodium erythorbate, L-cysteine and phytic acid in a mass ratio of (6-8): (10-12): (2-3). The color fixative is prepared by compounding three compounds in a targeted manner according to the characteristics of the apricot wine, can generate a synergistic effect in the apricot wine, and can effectively prevent browning of the apricot wine, so that a very good color protection effect can be achieved under the condition that the addition quantity is relatively small. The color fixative can effectively prevent browning of the apricot wine, is small in addition quantity and small in influence on the flavor of the apricot wine, can improve the quality of the apricot wine, and isbeneficial to large-scale production and market promotion of the apricot wine.

A method for degrading patulin in fruit juice is provided. The method includes (1) adding fruit juice into a reactor; (2) adding nanometer TiO2 powder into the reactor to obtain a mixed suspension, with the TiO2 concentration being controlled to be 0.9-1.5 g/kg; (3) controlling the temperature of the mixed suspension to 20-30 DEG C, and directly radiating the suspension with ultraviolet light for40-120 min under stirring; and (4) subjecting the mixed suspension after photocatalytic degradation to filtration with a filter to remove TiO2. The TiO2 which is a nontoxic harmless trace component isintroduced, and physical properties thereof excited by ultraviolet and an ultraviolet processing technique are utilized in combination, thus greatly improving advantages of ultraviolet processing, benefiting sense perception of the fruit juice and greatly improving product quality.

The invention relates to the technical field of food processing, and discloses fresh pepper fruit seasoning sauce and a preparation method thereof. The fresh pepper fruit seasoning sauce is prepared from fresh pepper fruits, water, edible salt, white granulated sugar, citric acid, sodium isoascorbate, potassium sorbate and xanthan gum, wherein the fresh pepper fruit is cooled immediately once subjected to heat treatment. According to the fresh pepper fruit seasoning sauce, non-threshed whole fresh pepper fruits are used as a raw material; by the adoption of a specific heat treatment mode, adequate auxiliaries are added to prepare a seasoning sauce product with fragrant and mellow pepper flavor; according to the product, the relative content of alkane, olefin and alcohol substances which are capable of raw hydrogen and offensive odor in the fresh pepper fruits is reduced, but the relative content of a terpene type compound and the like which serve as a main fragrance substance of the pepper is increased, so that the fragrance of the pepper seasoning sauce is more coordinated; meanwhile, the pepper processing procedures are reduced, the utilization rate of pepper resources is increased, and the production cost is reduced; furthermore, the influence caused by the conventional pepper processing method on the environment is alleviated, and upgrading of the pepper industry is facilitated.

The invention relates to fruit-vegetable embryo soya-bean milk rich in the phenolic substances and a production method therefor and belongs to the field of food processing. The fruit-vegetable embryosoya-bean milk rich in the phenolic substances and the production method therefor are characterized in that during soybean germination, exogenous gamma-aminobutyric acid (GABA) and calcium lactate areadded to treat the enriched phenolic substances, then pulping is carried out, the pulp is compounded with apple powder, orange powder, banana powder, carrot powder and purple sweet potato powder forpulp boiling, white granulated sugar, xylitol, carboxymethyl cellulose and sucrose ester are added for blending, then homogenization, degassing, sterilization, cooling and sterile filling are carriedout, so that the product is obtained. The germination soybeans are germinant soybeans and germinant black beans, the product has a soya-bean milk color, a light yellow color, a black color, a red color or a purple color, and the content of the phenolic substances is 15-50 mg GAE/100 mL.

The invention relates to the technical field of production of cement additives and in particular relates to a preparation method of an aminosulfonic acid based water reducing agent. The preparation method comprises a pre-treatment step of phenol-containing wastewater; a combined type extracting solvent is adopted so that the extracting efficiency is improved; the water reducing agent is prepared from raw materials including crude phenol, sodium, caustic soda flakes and an FePO4 solid acid catalyst; the reaction time is greatly shortened and the conversion rate of the raw materials is improved;and the preparation method further comprises post-treatment of the water reducing agent, so that the purity of a reaction product is further improved. According to the aminosulfonic acid based waterreducing agent prepared by utilizing the preparation method, wastes can be utilized, and the convenient and economical aminosulfonic acid based efficient water reducing agent also can be improved; andthe aminosulfonic acid based water reducing agent has a wide application prospect and market value.

The invention provides a purpose of a Rhus chinensis Mill. fruit or an extract thereof in acceleration of fatty acid metabolism, and a product for accelerating the fatty acid metabolism. The inventionprovides the purpose of a Rhus chinensis Mill. fruit or the extract thereof in the acceleration of the fatty acid metabolism, widens a new application field of the Rhus chinensis Mill. fruit or the extract thereof, and expands the purpose of the Rhus chinensis Mill. in preparation of the product for accelerating the fatty acid metabolism, especially the purpose in the preparation of medicines capable of preventing and treating hyperlipemia and complications of the hyperlipemia, or the purpose in the preparation of a health care product capable of alleviating the hyperlipemia and the complications of the hyperlipemia, and the Rhus chinensis Mill. has a good development and application prospect in the above fields.

The invention relates to grape seed compound nutritional meal replacement powder. The grape seed compound nutritional meal replacement powder is characterized by comprising cooked grape seed powder, cooked red jujube powder, cooked soybean powder, cooked millet cereal powder, cooked purple sweet potato powder and white granulated sugar. The grape seed compound nutritional meal replacement powder disclosed by the invention is low in calorie and good in taste and mouth feel; compared with similar products, the calorie is remarkably reduced, the mouth feel is excellent, and the stomach does not have discomfort such as sour regurgitation after people eat the grape seed compound nutritional meal replacement powder. The grape seed compound nutritional meal replacement powder has better raw material selection and collocation, has very high nutritional value, is loved by consumers, and has very strong functions of resisting oxidation, delaying senescence, comprehensively regulating the immunity of human bodies and preventing cardiovascular diseases. The invention further relates to a preparation method of the compound nutritional meal replacement powder, and in the preparation process, millet grains are inoculated with edible fungi for fermentation treatment, so that the content of bioactive components such as polyphenols and flavonoids contained in the millet grains is greatly increased.

The invention relates to the technical field of Chinese fevervine herb and root extraction, and particularly discloses an extraction method of phenolic substances of Chinese fevervine herb and root as well as an application of the extraction method. The method comprises the following steps that (1), Chinese fevervine herb and root powder is mixed with a deep eutectic solution, and ultrasonic treatment is performed to obtain a crude extracting solution; and a deep eutectic solvent is any one of a combination of choline chloride and ethylene glycol, a combination of choline chloride and triethylene glycol, a combination of choline chloride and glycerol, and a combination of L-proline and ethylene glycol. and (2), solid substances in the crude extracting solution are removed, and clear liquid is taken to obtain an extracting solution containing the phenolic substances. Compared with a conventional extraction method, the method for extracting the phenolic compounds in the Chinese fevervine herb and root by adopting a deep eutectic solvent coupling ultrasonic-assisted extraction process is higher in phenolic substance content and antioxidant activity and is more environment-friendly, and the obtained phenolic substances can be used for preparing antioxidant active drugs, for regulating the immune function and for preventing chronic diseases.

The invention discloses a method for increasing the yield of lignin pyrolysis oil and adjusting the composition of pyrolysis oil. The method comprises the steps of fully mixing lignin serving as a raw material with an additive, setting the pyrolysis reaction temperature to be 400-700 DEG C, feeding high-purity nitrogen, exhausting air in a reactor, putting a mixture into a temperature control region of a pyrolyzer in the reactor when the temperature in the reactor reaches the set temperature, controlling the pyrolysis time to be 2-5min, blowing tar generated by pyrolysis to a monteggia washing bottle with a certain amount of methyl alcohol by high-purity nitrogen to collect liquid phase products, collecting noncondensable gas by a saturated salt water drain method, performing natural cooling after the reaction is ended, and collecting solid products. By the full mixing of the additive and the lignin, the yield of lignin pyrolysis oil is increased, and the composition of the pyrolysis oil is adjusted, so that the content of condensed aromatics in the obtained pyrolysis oil is obviously reduced.

The invention relates to the field of plant processing, and in particular, relates to a method for extracting total phenols of alfalfa by optimizing an ultrasonic-assisted method through a response surface method. According to the method, the total phenols are extracted by inoculating thrips to alfalfa to stimulate and analyzing and optimizing a Box-Behnken response surface through an ultrasonic method, and the method is specifically optimally characterized by comprising the steps: adding air-dried and crushed alfalfa into ethanol, and performing ultrasonic extraction, wherein the solid-liquid ratio of the alfalfa to the ethanol is 1:20, the volume fraction of the ethanol is 60%, the extraction time of the alfalfa in the ethanol is 45 minutes, and the extraction temperature is 60 DEG C. The method can effectively shorten the extraction time, increase the extraction rate and reduce the cost.