31results about How to "Lowers histamine levels" patented technology

The invention discloses a fermentation agent and the application method for processing low histamine salami sausage, comprising the followings: 1. The selected strains of fermentation agent are CGMCCNo.1923-pediococcus pentosaceus and CGMCCNo.1572-staphylococcus xylosus both without decarboxylase activity; 2. The matching proportion between the CGMCCNo.1923-pediococcus pentosaceus and the CGMCCNo.1572-staphylococcus xylosus is 1:1; 3. The fermentation agent dosage of the pediococcus pentosaceus and the staphylococcus xylosus are 100kg respectively every 100g of mince when processing, the inoculated-pathogen quantity can be up to 1 x 10<7>cfu / g. The adding method is as follow: to make fermentation liquid by mixing the pediococcus pentosaceus fermentation agent and the staphylococcus xylosus fermentation agent with equal ratio and being dissolved in 500g water, spread the fermentation liquid uniformly on the mix mince surface, and mix the mince and the fermentation liquid thoroughly; 4. The preserved preparation used is as follow: the mass ratio to the material mince is salt 3.0%, glucose 1.5%, sodium nitrite 0.015%, and ascorbic acid 0.08%; 5. Using the fermentation agent, preserved preparation and processing technology, the histamine content of salami product is reduced by more than 40% and meets with the food histamine content limitation requirement of the European Union. The invention is tested according to the regulated hygienic standards of cured meat products in the GB2730-2005 hygienic standard for cured meat products, the hygienic state of products meets with the standard, the product flavor and the hygienic safety are better than the traditional technologic product evidently. The invention has the advantages of good application prospect in the aspects of quality improvement and new product development of salami products.

A method and composition for reducing the symptoms of the common cold and flu in a human subject in need thereof, comprising the administration of an effective amount of an aqueous composition having all components dispersed as a dry powder concentrate or dissolved in a decoction therein comprising Black pepper, Cinnamon, Cumin, Ginger, Rose hip, Saffron, and Turmeric with Maple Syrup as a sweetener.

The invention discloses a method for fermentation production of fish sauce through a Halobacteriaceae sp. mixed strain and belongs to the technical field of aquatic product processing. Low-value Bombay duck is fermented through Halobacteriaceae sp. CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrum CGMCC 1.7738 as mixed starters so that a fish sauce product with high quality and high safety is obtained. The fish sauce has a bright brown-red color, has a delicious fragrance specially belonging to fish sauce, has no putridflavor, has a delicious taste, has no other peculiar smell, is transparent and clear, does not contain foreign matter, has soluble total nitrogen and amino acid nitrogen content reaching or close to the national first order fish sauce product standard, has histamine and nitrite content far below the fish sauce product national standard and greatly improves safety.

The invention discloses a method for processing low-histamine frozen sea fish fillets. The method comprises the following steps: firstly, choosing upper middle ocean fish, grading and screening; then cleaning for the first time with 0.8%-1% of sodium dehydroacetate and 0.8%-1% of sodium citrate cleaning liquid; then processing fish fillets; cleaning and soaking the fish fillets for the second time with 0.8% of sodium chloride, 0.8%-1% of sodium dehydroacetate and 0.8%-1% of sodium citrate cleaning liquid; and finally, drying the surfaces of the obtained fish fillets cleaned for the second time, and freezing the fish fillets at the temperature of no higher than -18 DEG C so as to obtain the low-histamine frozen sea fish fillets. According to the method disclosed by the invention, the histamine content and a microbiological indicator of the frozen upper middle ocean fish fillets can be effectively controlled.

The invention discloses a pure traditional Chinese medicine heal-care product granule for treating a gastric ulcer and a preparation method of the pure traditional Chinese medicine heal-care product granule. The pure traditional Chinese medicine heal-care product granule contains the following raw material medicinal components in parts by weight: 18 parts of radix codonopsis, 12 parts of rhizoma atractylodis macrocephalae, 15 parts of poria, 9 parts of radix bupleuri, 5 parts of fructus citri sarcodactyli, 15 parts of cuttle bone, 5 parts of glycyrrhiza, 5 parts of radix notoginseng and 5 parts of fructus aurantii. According to the pure traditional Chinese medicine heal-care product granule for treating the gastric ulcer and the preparation method of the pure traditional Chinese medicine heal-care product granule of the invention, the granule with the effects of invigorating spleen and supplementing qi and soothing the liver and harmonizing the stomach is prepared based on a compatible principle of a traditional Chinese medicine prescription and mainly treats the gastric ulcer, duodenal ulcer, chronic gastritis and gastrointestinal neurosis. Compared with the existing tablets and capsules with the relative effects, the pure traditional Chinese medicine heal-care product granule has the advantages of being smaller in dosage, better in taste, higher in bioavailability, more stable in quality, simpler in production technology, more convenient to take, faster to absorb and the like.

The invention discloses saccharomyces cerevisiae engineering bacteria capable of reducing biogenic amine in yellow rice wine and its construction method and application, and belongs to the technical field of molecular biology. Through knockout of a PEP4 propeptide gene of saccharomyces cerevisiae, the saccharomyces cerevisiae engineering bacteria having low protease A activity are obtained and can be used for fermentation production of yellow rice wine having low biogenic amine content. Under the premise of no influence on fermentation performances, a result of comparison between the converted offspring saccharomyces cerevisiae engineering bacteria and the parent bacteria shows that after simulative semi-solid state fermentation, main biogenic amine content is reduced, the reduction amounts of tyramine, cadaverine and histamine are maximum and compared with the original bacteria, the saccharomyces cerevisiae engineering bacteria have tyramine, cadaverine and histamine contents respectively reduced by 57.5%, 24.6% and 54.3%; and the screened engineering bacteria have no special requirements on fermentation equipment and conditions, are suitable for equipment and conditions of common wineries, have wide application prospects and can provide important guarantee for safe production of yellow rice wine.

The invention relates to a method for reducing histamine content in a high-salt liquid-state soy sauce. The method comprises the following steps of (1) adding 2.0-4.0% of sodium chloride in the process of making yeast: during making of the yeast, after soybean meal or soybeans are cooked, adding bran and rice bran in the proportion of the bran and the rice bran to the cooked soybean meal or the cooked soybeans being 1 to (0.2-1.0), adding the sodium chloride in the proportion of the sodium chloride to the cooked soybean meal or the cooked soybeans being 1 to (0.02-0.04), performing uniform mixing, performing inoculating with aspergillus oryzae extracts which are 0.02-1.0% of the mass ratio of the soybean meal or the cooked soybeans, making the yeast so as to obtain the hard liquor made with yeast; and (2) when the hard liquor made with yeast is mixed with salt water, adding 1.0-4.0% of ethanol: when the hard liquor made with yeast is mixed with the salt water, adding ethanol being 1.0-4.0% of the total mass ratio of the hard liquor made with yeast and the salt water, performing uniform mixing, performing fermentation by a brewing method of the high-salt liquid-state soy sauce for 60-90 days, and performing squeezing and performing filtering so as to obtain soy sauce crude oil. Through the method disclosed by the invention, the histamine content of the high-salt liquid-state soy sauce crude oil can be reduced by 60% or above, and conventional indexes and the flavor of the soy sauce are not influenced.

The invention discloses a low-salt abalone fish sauce and a processing method thereof. The processing method comprises the following steps of (1) by using low-value marine products and abalone internal organs as raw materials, performing fermentation so as to obtain fish sauce fermentation original liquid; and (2) performing desalination treatment on the fish sauce fermentation original liquid sothat the salt content of the fish sauce fermentation original liquid is reduced to 12-15g / 100ml, and performing sterilization so as to obtain the low-salt abalone fish sauce. According to the low-saltabalone fish sauce and the processing method thereof disclosed by the invention, an optimized fermentation technology is adopted, so that the production cycle of the fish sauce is effectively shortened, but the mouth feel and the flavor of the fish sauce are equivalent to those of a fish sauce prepared through natural fermentation and are even better than those of the fish sauce prepared throughnatural fermentation. The salt convent of the prepared low-salt abalone fish sauce disclosed by the invention is 12-15%, so that requirements of people for low-sodium diet can be met.

The invention provides a dandruff-removing itch-relieving composition and a preparation method and application method thereof. The dandruff-removing itch-relieving composition is prepared from the following raw materials in parts by weight: 4-10 parts of dihydrogen oat alkaloid, 4-8 parts of alanyl glutamine, 5-30 parts of a thickener, 10-25 parts of organic alcohol, 5-10 parts of a surfactant, and 20-60 parts of a dispersing agent. The used raw materials are clear in component, and have little irritation to scalp cells; the dandruff-removing itch-relieving composition containing the dihydrogen oat alkaloid and the alanyl glutamine has a relatively good sterilization effect and anti-allergy effect, nourishes the scalp, slows down the abnormal rapid defluvium of stratum corneum cells of thescalp, and has an obvious itch-relieving effect; in addition, the composition is transparent liquid in appearance, and can be directly added into existing shampoo under room temperature to prepare dandruff-removing itch-relieving shampoo; development of new products, especially transparent shampoo products, by manufactures is convenient; the problems that existing dandruff-removing itch-relievingfunctional components cannot be directly added and / or preparation of the transparent shampoo is difficult are effectively solved.

The invention discloses a method for extracting holothuroidea oil from holothuroidea viscera. The method comprises the following steps: (I) taking fresh holothuroidea viscera, cleaning, draining and cutting into blocks; (II) heating and stirring the blocks obtained in the step (I), then adding water and mixing; (III) adding ethyl alcohol and food-grade diatomite into a mixture obtained in the step (II), adding papain for fermentation, and then adding sodium carbonate; (IV) vacuumizing a mixture obtained in the step (III) while stirring; (V) performing decompress evaporation and freeze drying on the mixture obtained in the step (III); (VI) performing carbon dioxide supercritical extraction on a holothuroidea freeze-dried material obtained in the step (IV), thus obtaining a holothuroidea oil product. The method provided by the invention is reasonable in process, feasible in operation, and is capable of being used for efficiently preparing holothuroidea oil with low histamine content; rejectable waste obtained by processing holothuroidea is sufficiently used, the additional valve of the product is increased, and the waste is avoided.

The invention discloses a PEG-ACS / M-siRNA nano-composite, application thereof, and a method for reducing the histamine content of fish meal in a storage process. The method comprises the steps that (1) according to the sequence of histidine decarboxylase genes MU9_RS17900 (Gene ID: 14672734) of morganella morganii subsp. morganii KT (CP004345) which is the main histamine-producing strain, small interfering ribonucleic acid (si RNA) is designed and prepared; (2) PEGylated arginine-modified chitosan is used as a carrier, and thus the stable PEG-ACS / M-siRNA nano-composite is obtained; and (3) thePEG-ACS / M-siRNA nano-composite is added into the fish meal in certain proportion. The method has a significant effect on restraining the histamine content of the fish meal in the storage process, thehistamine content of the fish meal can be reduced by 49%-53%, and therefore the method has important significance for control over biogenic amine in the fish meal in the feed industry.

The present invention relates to the field of food and discloses a preparation method of low histamine scombrida fish fillets. The preparation method comprises the following steps: pretreating, thawing, washing, slicing, secondary washing and freezing. In the washing and secondary washing steps, the fish fillets are treated with a histamine treatment agent. The histamine treatment agent is a sterile aqueous solution of shell calcined powder, zeolite powder, lecithin, soluble chitosan and lysozyme. The histamine treatment agent can absorb and remove histamine, can also kill microorganisms producing the histamine, inhibits biological activities of the microorganisms producing the histamine, significantly reduces a histamine content, at the same time can remove heavy metals in fish meat, is easy to get raw materials and simple in the preparation method, does not use organic solvents, is free of extra additions of penetrants and dispersants, reduces the histamine content, at the same timealso increases a calcium content of products, enriches a nutritional content of the products, and can also be used as a preservative for use. The preparation method is simple in technology, low in costs and suitable for an industrialized production.

The invention discloses a method for preparing trepang oil capsules from trepang internal organs. The method comprises the following steps of (1) taking fresh trepang internal organs, cleaning taken fresh trepang internal organs, draining cleaned trepang internal organs, cutting the drained trepang internal organs into broken pieces, adding water, table salt, magnesium chloride and polypropylene fiber nonwoven fabric strips, and performing uniform stirring to obtain a mixture; (2) adding the mixture obtained in the step (1) into a high-pressure reactor, performing heating, then releasing pressure, and lowering the temperature; (3) performing pressure-reduced evaporation on the mixture obtained in the step (2) so as to obtain solids, and performing carbon dioxide super critical extraction so as to obtain coarse trepang oil; (4) washing the coarse trepang oil obtained in the step (3) sequentially with a sodium carbonate aqueous solution and hydrochloric acid, and then performing washingwith clean water; and (5) stuffing the trepang oil obtained in the step (4) in soft capsules so as to obtain the trepang oil capsules. Through the adoption of the method disclosed by the invention, the trepang oil can be efficiently extracted, and trepang oil products being very low in histamine content are obtained. The method is reasonable in technology and advanced in technique, and can be widely used for processing and utilizing the trepang internal organs.

The invention discloses a method for extracting a nutrient solution from marine wastes. The method comprises the following steps: (I) pretreating marine wastes, namely removing obviously decayed partsin shellfish shells and marine wastes, and grinding the marine wastes into particles with the size of 5-10mm; (II) adding trypsin into 50-70 weight parts of the marine wastes in the step I, and performing inactivation after enzymolysis; (III) adding alkaline protease into 100-120 weight parts of the marine wastes in the step I, and performing inactivation after enzymolysis; (IV) mixing the enzymolysis mixture of the steps II and III, inoculating Kodamaea ohmer, and performing inactivation after fermentation; and (V) filtering the fermentation mixture obtained in the step IV, thereby obtainingthe nutrient solution. According to the method disclosed by the invention, the prepared extract is enriched in nutrient substances such as polypeptides, free amino acids and soluble proteins, and thehistamine content is low. The method disclosed by the invention is reasonable in process, advanced in technology and high in operability and can be applied to processing of the marine wastes.

The invention discloses a method for preparing sea cucumber oil capsules from sea cucumber viscera, which comprises the following steps: (1) take fresh sea cucumber viscera, wash, drain and cut into pieces, and add water, salt, magnesium chloride and polypropylene fiber Non-woven strips, stir evenly; (2) Add the mixture in step 1 to the high-pressure reactor and heat it, then release the pressure and lower the temperature; (3) Evaporate the mixture obtained in step 2 under reduced pressure to obtain a solid, and Crude sea cucumber oil is obtained by critical extraction; (4) The crude sea cucumber oil obtained in step 3 is sequentially washed with sodium carbonate aqueous solution, hydrochloric acid, and then washed with water; (5) The sea cucumber oil obtained in step 4 is filled into soft capsules , to obtain sea cucumber oil capsules. The method of the invention can efficiently extract sea cucumber oil, and obtain sea cucumber oil products with very low histamine content. The method is reasonable in process and advanced in technology, and can be widely used in processing and utilizing the viscera of sea cucumbers.

The invention discloses a processing method of nutrition-enhanced flavored fish sauce, which comprises the following steps: (1) using low-value seafood as raw materials, fermenting to prepare fish sauce fermentation stock solution; (2) preparing sea cucumber or sea cucumber Gonad beating, adding enzyme preparation for enzymolysis, after enzymolysis, enzymatic hydrolysis is obtained to obtain enzymatic hydrolysis solution, adding salt accounting for 15‑18% of the weight of the enzymolysis solution to the enzymolysis solution, dissolving, filtering, removing impurities, and obtaining sea cucumber small peptides Filtrate; (3) adding the sea cucumber small peptide filtrate prepared in step (2) to the fish sauce fermentation stock solution prepared in step (1), the amount of the sea cucumber small peptide filtrate being 50-60% of the weight of the fish sauce fermentation stock solution %, evenly prepared and sterilized, the nutrient-enhanced flavored fish sauce is prepared. The invention utilizes seafood such as low-value fish and shrimp, and adopts an optimized fermentation process to produce the fish sauce with unique umami taste, pure color, deep deodorization, and mellow taste, thereby increasing the added value of the product.

The invention discloses a method for extracting protein oral liquid by using marine product waste. The method comprises the following steps of (I) pretreating the marine product waste; (II) adding trypsin to the marine product waste, and performing enzymolysis; (III) adding alkali protease to the marine product waste, and performing enzymolysis; (IV) mixing an enzymolysis mixture obtained in stepII with an enzymolysis mixture obtained in step III, and performing inoculating with abnormal Kodomaea ohmeri yeast for fermentation; and (V) filtering a fermentation mixture obtained in step IV to obtain products. In the step IV, the abnormal Kodomaea ohmeri yeast (Kodomaea ohmeri) is preserved in the China General Microbiological Culture Collection Center with the preservation number of CGMCC2.341. The extract prepared by the method is rich in nutrient substances of polypeptide, free amino acids, soluble protein and the like, and has low histamine content.

The invention discloses a preparation method of fermented duck leg, which is characterized in that adding salt, sodium nitrite, ascorbic acid, sucrose, glucose, monosodium glutamate, white pepper powder, cooking wine, Chinese prickly ash, onion powder, The step of pickling tea polyphenols and soy sauce; Lactobacillus plantarum, Saccharomyces cerevisiae, Debaria hansenii and Staphylococcus xylosus in volume ratio (1‑3): (2‑3): (1‑3) 2): Mix the ratio of (1‑2) to obtain a mixed starter, add the mixed starter to the marinated duck legs with an inoculation amount of 1.5%‑2% by volume, and put the duck legs at 20‑25 ℃ The step of continuous fermentation for 32-35 hours in a constant temperature and humidity box; finally, the step of cooking the fermented duck legs for 30-35 minutes to obtain the finished product of fermented duck legs. The advantage is that the product has a unique flavor, no earthy smell, and no nitrite. And biogenic amine residues are low, with antioxidant function.

The invention discloses a method for controlling the content of histamine in fermented aquatic products. The method comprises the following steps of: 1) cleaning a fresh aquatic product which serves as a raw material and then keeping the raw material fresh at a low temperature; 2) adding an appropriate quantity of salt and As3.942 protease into the cleaned aquatic product which serves as the raw material, and adding an appropriate quantity of lactic acid bacteria strains which serve as a biological control agent of the histamine at the same time, mixing uniformly, then placing the mixture into a fermentation container, and covering and tightly sealing the fermentation container, wherein the inoculum concentration is controlled to be 10<6> to 10<8> cfu / mL, and the used amount of an enzyme preparation is controlled to be 50,000 to 150,000 IU / kg in the raw material; and 3) transferring the fermentation container to a fermentation room for fermenting to obtain the fermented aquatic product, namely fish sauce, wherein the fermentation temperature is controlled to be between 18 DEG C and 22 DEG C, and the fermentation time is controlled to be 40 to 60 days. The method is simple and easy to implement; the conventional natural fermentation process is replaced by an enzyme engineering fermentation technology, and the lactic acid bacteria strains serve as the biological control agent, so that the fermentation period is shortened from six months to 40 to 60 days, and the production efficiency is improved; and harmful infectious microbes are prevented from generating decarboxylase to produce the histamine in the process of natural fermentation, so that the histamine is eliminated or degraded, and the yield and safety of the product are improved.

The invention discloses a shipboard fresh-keeping method for ocean pelagic fishes. The shipboard fresh-keeping method comprises the following steps of (1) pre-treatment: cleaning the fish body surfaces and the gills of the fished ocean pelagic fishes by clean seawater; (2) quick temperature lowering by cold seawater: feeding the fishes obtained in step (1) into cold seawater with temperature of -1 to 0 DEG C in a material and liquid ratio of 1g to (0.9 to 1.1ml), and soaking, so as to quickly lower the temperature of the fish bodies; (3) quick freezing: feeding the fishes obtained in step (2) into a quick freezing room with temperature of -22 to -24 DEG C, and quickly freezing for 5 to 7 hours; (4) coating the fishes with ice glaze and refrigerating: soaking the fishes obtained in step (3) into clean seawater, soaking for 50 to 70 seconds, coating the fishes with ice glaze, and refrigerating and storing in a cold storage with temperature of -21 to -25 DEG C. The shipboard fresh-keeping method for the ocean pelagic fishes has the advantages that the fresh-keeping effect is good, and the contents of histamine in the ocean pelagic fishes are greatly reduced.

The invention discloses a production method of a fish sauce condiment. By means of the method, the problem of a big stench of traditional fish sauce is solved. The method comprises the following stepsthat (I) the fish sauce is heated to 40-45 DEG C, and yeasts are inoculated to the fish sauce at the same time or in sequence; (II) the fermentation mixture from the step I is fermented at 40-45 DEGC for 10-18 hours; (III) the fermentation mixture obtained from the step II is inactivated and filtered at 80-90 DEG C. In the step I, the yeasts are a mixture of Kodomaea ohmeri whose preservation number is CGMCC No. 9510 and Saccharomyces cerevisiae whose preservation number is CCTCC M 2011021. The condiment prepared by the method is fermented, low in histamine content, good in smell and free ofstench. The production method is rational in process, advanced in technology and high in operability, and mass production is easy to achieve.

The invention discloses a method for producing sea food seasoning sauce. The method comprises the following steps: (I) pretreating sea foods, namely removing seriously rotten parts of shellfish shellsand sea foods, crushing the sea foods, and mixing with water; (II) putting 20-40 parts by weight of tartaric acid, 35-55 parts by weight of disodium hydrogen phosphate and 100-200 parts of ethanol into 10,000 parts by weight of sea food mixture of the step (I); (III) putting papain and flavourzyme into the sea food mixture of the step (II), and performing enzymolysis and deactivation; and (IV) filtering the enzymolysis mixture obtained in the step (III), thereby obtaining the clear liquid. By adopting the method disclosed by the invention, an enzymolysis aid mixture is added into the sea foodmixture, and thus the sea food seasoning sauce has the characteristics of high content of glutamic acid, low content of histamine, no fish smell, and the like. The method disclosed by the invention is reasonable in process, advanced in technique and good in operability and can be widely applied to processing and treatment on sea food products.

The invention relates to the field of microbial fermentation, in particular to a rotary fermentation tank with high discharging efficiency. The rotary fermentation tank comprises a supporting base, an electric push rod, first guide frames, rotating shafts, fermentation tank side walls and the like, wherein the electric push rod is fixedly mounted on the supporting base, the first guide frames are symmetrically and fixedly mounted on the supporting base, the rotating shafts are rotationally connected to the first guide frames, and the fermentation tank side wall is welded to one end of each rotating shaft. By controlling the fermentation tank to rotate, the fermentation tank drives the internal fermentation product to rotate, so that the purpose of stirring the fermentation product is achieved, the fermentation product in the fermentation tank is uniformly mixed, the problem that the amino acid chemical chain is damaged when the fermentation product is stirred by fan blades in a traditional mode is solved, the problem that the histamine content in the fish sauce is reduced is avoided, and the loss of effective delicate flavor components in the fish sauce is prevented.

The invention discloses a preparation method of squid liver paste. The method comprises the following steps of: mixing squid processing wastes of which the visceral quality is not less than 50% with glutamic acid; carrying out heat preservation at 40-65 DEG C, carrying out enzymatic hydrolysis for 1-6 hours by using enzyme under agitation, wherein the dosage of the glutamic acid is 0.5-3% of weight of dry substances of the squid processing wastes; adding xylose to the obtained zymolyte, wherein the additive amount of the xylose is 0.2-2% of weight of the dry substances of the squid processing wastes; concentrating into pasty fluid of which the moisture content is not more than 45%, so as to form the product. By adopting the method, aroma enhancement of the traditional squid liver paste can be rapidly and effectively achieved; the histamine content is reduced; the method has a broad prospect in industrial application.

The present invention is a beverage for relieving and preventing harmful effects of alcohol consumption such as hangover and liver cell damage, which includes Curcuma longa Rhizome extract, L-Ornithine amino acid and Inositol as active ingredients. The curcumin extract standardized to ≥95% pure curcuminoides having at least 12% in the form of water dispersible micelle liquid. A method for beverage composition includes defined amount of curcumin extract, L-Ornithine Inositol and sugar syrup, wherein the curcumin extract, L-Ornithine and Inositol Powder added to the separately prepared sugar syrup under constant stirring. The present invention accelerates In vivo decomposition of alcohol after drinking, thereby helping to relieve and prevent harmful effects of alcohol such as hangover and liver damage.

The invention discloses saccharomyces cerevisiae engineering bacteria capable of reducing biogenic amine in yellow rice wine and its construction method and application, and belongs to the technical field of molecular biology. Through knockout of a PEP4 propeptide gene of saccharomyces cerevisiae, the saccharomyces cerevisiae engineering bacteria having low protease A activity are obtained and can be used for fermentation production of yellow rice wine having low biogenic amine content. Under the premise of no influence on fermentation performances, a result of comparison between the converted offspring saccharomyces cerevisiae engineering bacteria and the parent bacteria shows that after simulative semi-solid state fermentation, main biogenic amine content is reduced, the reduction amounts of tyramine, cadaverine and histamine are maximum and compared with the original bacteria, the saccharomyces cerevisiae engineering bacteria have tyramine, cadaverine and histamine contents respectively reduced by 57.5%, 24.6% and 54.3%; and the screened engineering bacteria have no special requirements on fermentation equipment and conditions, are suitable for equipment and conditions of common wineries, have wide application prospects and can provide important guarantee for safe production of yellow rice wine.

The invention discloses a method for utilizing scallop rim materials to produce seasoning sauce. The method comprises the steps that 1, the fresh scallop rim materials are provided, added with water and smashed into slurry; 2, papain is added into the scallop rim material slurry obtained in the step 1 for enzymolysis and inactivation; 3, the pH of an enzymatic lysis solution obtained in the step 2is adjusted to be 9.5-10.5, and alkaline protease is added for enzymolysis and inactivation; 4, enzymatic lysis slurry obtained in the step 3 is filtered to obtain supernatant, vacuum concentration is conducted to make the concentration of amino acid nitrogen be 0.8-1.0 g / 100 mL, and a primary seasoning sauce solution is obtained; 5, sugar, antioxidants and preservatives are added into the primary seasoning sauce solution obtained in the step 4 to obtain the seasoning sauce. The seasoning sauce obtained by means of the method is high in nutritive value, low in histamine and trimethylamine content and suitable for people allergic to seafood to eat. The method is reasonable in process, advanced in technology, high in operability and capable of being widely used in deep processing of shellfish products.

The invention discloses a composition with anti-inflammatory synergistic effect, which is composed of licochalcone A and licorice flavonoid B, and the two are in the molar ratio (1-7):(1-3) preparation. Compared with licochalcone A or licorice flavonoid B, the anti-inflammatory activity of the composition provided by the invention is significantly enhanced, and it is superior to other flavonoid compounds and compositions, indicating that there is an obvious anti-inflammatory synergistic effect between the two . It has been confirmed by different inflammatory models that when licorice chalcone A and licorice flavonoid B are combined, the anti-inflammatory synergistic effect is prominent, and it is licorice flavonoid B that significantly affects the anti-inflammatory activity of licorice chalcone A or other compositions, overcoming the existing There is a technical prejudice that the content of licochalcone A is higher or significantly higher than that of licorice flavonoid B to have significant anti-inflammatory activity. In particular, when the combination ratio of licochalcone A and licorice flavonoid B is 1:1, the anti-inflammatory activity of the composition is the highest, and has wide application value in the field of anti-inflammatory.