5results about How to "Reduce rancidity" patented technology

The invention belongs to the technical field of biochemical engineering, and discloses application and a method of tea polyphenol in improvement of schizochytrium limacinum DHA (docosahexaenoic acid) grease yield and grease storage, and tea polyphenol is added in the process of producing DHA by fermentation of schizochytrium limacinum. By comparing the difference of schizochytrium limacinum in tea polyphenol fermentation and traditional fermentation, it is clear that the antioxidant tea polyphenol regulates cell oxidative stress in schizochytrium limacinum, removes ROS and inhibits grease oxidation, so that grease rancidity is delayed, and grease synthesis and DHA production are increased. According to the invention, schizochytrium limacinum HX-308 is used as a receptor strain, and an antioxidant tea polyphenol is added for regulation, so that fermentation conditions under which the content of grease and DHA is obviously increased and the grease storage effect is better are obtained.

The invention provides a fresh tilapia mossambica block preservative and a preparation method thereof, the fresh tilapia mossambica block preservative comprises the following raw materials: natural plant extract, modified biological polysaccharide, organic acid, natural antibacterial peptide, a humectant, deionized water and the like, and propolis extract and astaxanthin can be selected to enhance the effect; wherein the natural plant extract is corncob, zingiber mioga and tartary buckwheat bran extract; the modified biological polysaccharide is obtained by modifying chitosan quaternary ammonium salt, laminarin, cell wall polysaccharide and carboxylic acid. The fresh-keeping agent is prepared through ultrasonic mixing, multilayer electrostatic deposition and other technologies, through the synergistic effect of all the raw materials, a multilayer coating structure is formed through electrostatic deposition, microbial growth can be inhibited, gas exchange can be controlled, water loss can be reduced, the fresh-keeping period of tilapia mossambica blocks can be effectively prolonged, and the quality of the tilapia mossambica blocks can be kept.

The present application belongs to the technical field of instant meat product processing, and discloses an instant ham and a preparation method. The method comprises low-salt pickling and semi-mature fermentation, high-temperature three-gradient fermentation after slicing and addition of probiotics, and the combination of vacuum temperature-changing fermentation ripening and bacteriostatic process, and processes the instant ham which is quickly fermented and matured, reduces the content of salt, inhibits the growth of rancidity and harmful bacteria, and is convenient to eat after opening the bag. The present application first proposes that the meat product after rapid fermentation is vacuum packaged and then subjected to special vacuum high-temperature fermentation ripening and bacteriostatic treatment at a high temperature of 49-52 DEG C. The process can not only significantly shorten the fermentation time to about 110-120 minutes, but also basically kill the non-sporulated vegetative microorganism cells in the vacuum-packaged ham, while allowing the probiotics to be retained to a certain extent and avoiding the pollution of microorganisms and other harmful substances thereafter. The "fast, low-salt, flavor, instant" ham product prepared by the present application technology cannot be realized by the existing ham fermentation technology.

The invention provides a refining process of camellia oil, and belongs to the technical field of vegetable oil processing, the refining process comprises the following steps: drying and shelling camellia seeds to obtain camellia seed kernels, crushing and sieving the camellia seed kernels, adding an antioxidant additive, and squeezing at low temperature to obtain crude camellia oil; dewaxing the crude camellia oil, and filtering to obtain crude camellia oil; then adding the crude camellia oil into the pretreated macroporous adsorption resin column for sample loading, eluting with an ethanol aqueous solution, centrifugally demulsifying, extracting, and carrying out reduced pressure distillation to obtain purified crude camellia oil; adding modified camellia seed shell activated carbon into the purified crude camellia oil, and performing adsorption decoloration, centrifugation and filtration to obtain decolorized crude camellia oil; and adding the decolored crude camellia oil into a deodorization machine, and carrying out vacuum deodorization to obtain the camellia oil. The obtained camellia oil is high in activity, stable in storage performance and more suitable for cosmetics.

This invention, entitled "A Camellia Seed Oil Microcapsule Emulsion and Its Preparation Method and Application," belongs to the field of cosmetic technology. The technical problem it aims to solve is the deficiency in existing technologies where camellia seed oil is prone to rancidity, leading to reduced stability and bioavailability of formulations. This invention provides a camellia seed oil microcapsule emulsion system that can slow down the rancidity process, thus achieving a transition from oil-soluble to water-soluble camellia seed oil. The key technical solution is a camellia seed oil microcapsule emulsion, the raw materials of which consist of camellia seed oil, sodium caseinate, chitosan hydrochloride, PE9010, and a solvent.