32 results about "Black truffle" patented technology

The invention relates to the technical field of bioengineering and food engineering, in particular to a method for improving directional conversion of perigord truffle fatty acid into EPA and application of the perigord truffle fatty acid into the EPA. According to the system, a natural enzyme system and active ingredients in a nannochloropsis oculata lysate are fully utilized as biological catalytic components, and the physical strengthening effect of multi-frequency ultrasound is combined; under mild conditions, the unsaturated efficiency of fatty acid and the generation rate of EPA in a reaction system are remarkably improved. According to the method, perigord truffle is subjected to ethanol extraction, lipid components of perigord truffle are fully released, and the perigord truffle and a microalgae lysate have a synergistic effect, so that a composite reaction system with biological catalysis and physical promotion functions is constructed. The method is simple and controllable in process, has the advantages of being short in reaction time, low in energy consumption, environmentally friendly and the like, and meanwhile achieves the dual purposes of high-value utilization of perigord truffle resources and sustainable production of EPA. According to the method, an innovative solution is provided for high-value utilization of perigord truffle resources.

1.The name of the design product: moon cake box (happy black truffle). 2.The use of the design product: a packaging box for moon cakes. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: perspective view. 5.The design claimed contains color.

The present application belongs to the technical field of flavoring, and particularly relates to a black truffle composite flavoring and a preparation method thereof. The black truffle composite flavoring comprises embedded black truffle extract, which is prepared by embedding black truffle extract with an embedding agent. The black truffle extract is prepared by fermenting fresh black truffle with strains, wherein the strains comprise Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus casei. In addition, the flavoring can further comprise other raw materials, such as one or more of boletus extract, edible salt, yeast extract, corn brewing sauce powder, corn starch, lactose, apple powder, lentinus edodes, pleurotus eryngii, grifola frondosa, laminaria japonica, lemon powder, wheat fermentation sauce, hericium erinaceus, cabbage powder, carrot powder, sophora flavescens powder and momordica grosvenori powder. The black truffle composite flavoring prepared by the present application has rich aroma and high storage stability, and is deeply loved by consumers.

1. Name of the product in this design: Food Packaging Bag (Black Truffle Flavored Mixed Mushrooms). 2. Purpose of this design: Packaging snacks. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The application provides a compound truffle protein peptide and a preparation method thereof. The compound truffle protein peptide is mainly prepared from the following raw materials in mass fractions: 18-25 parts of cod collagen peptide, 1-2 parts of black truffle peptide, 2-4 parts of Pleurotus eryngii protein peptide, 3-10 parts of olive leaf juice, 2-9 parts of fig juice and 0.5-3 parts of probiotic powder. The compound truffle protein peptide is prepared by scientifically compounding rare fungus active peptide, high-quality structural protein peptide, natural plant antioxidant and intestinal probiotic, so as to achieve the effects of "nourishing skin, enhancing defense, radiating vitality and balancing internal environment".

1. Name of the product in this design: Packaging Box (Black Truffle Sea Cucumber). 2. Purpose of this design: For use in packaging boxes. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. Design 1 is designated as the basic design.

The invention relates to the technical field of development of active peptides, in particular to a novel small-molecule heptapeptide with a starch digestion inhibiting effect and application thereof. According to the method, perigord truffle is taken as a raw material, and the perigord truffle polypeptide is obtained through protein extraction, protein enzymolysis, dialysis and freeze-drying. Furthermore, a bioinformatics tool is used for predicting the activity, potential toxicity, solubility and physicochemical properties of the peptide fragment, wheat starch is selected as a test material, the digestion characteristic of the polypeptide-starch compound is detected, and the peptide fragment is determined according to the starch hydrolysis rate and the ratio of rapidly digested starch to slowly digested starch to resistant starch. The heptapeptide AADELFR with the effect of inhibiting or delaying starch digestion is obtained and is applied to preparation of food or health food beneficial to maintaining the healthy level of blood sugar.

1. Name of the designed product: packing bottle (Ajinomoto black truffle soy sauce bottle). 2. Use of the designed product: for packing product. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: design 1 perspective view 1. 5. Design 1 is designated as the basic design.

The present application relates to a kind of high-moisture composition containing rose petals and its application in frozen film, belong to the technical field of cosmetics, the composition includes the following raw materials: skin conditioner, thickening agent, pH regulator, antioxidant, filler, solvent;The skin conditioner includes plant extract.The plant extract of the present application selects the water of tulipa gesneriana flower, black truffle extract and spilanthes acmella extract to be used in conjunction, realizes the high-moisture effect of skin from multiple directions, improves the overall skin water feeling;In addition, it is found that black truffle extract, tuberose extract and giant knotweed root extract are used in conjunction to produce significant anti-wrinkle effect synergistically.And natural rose petals are added in the product of the present application, which is a visible natural ingredient, can make consumers have the realistic experience of using comfortably and confidently.

The invention discloses a plant nano-vesicle composition as well as a preparation method and application thereof, and belongs to the technical field of cosmetics. The plant nano-vesicle composition comprises perigord truffle nano-vesicles and centella asiatica nano-vesicles, wherein the mass ratio of the perigord truffle nano-vesicles to the centella asiatica nano-vesicles is (2-4): (1-3). The preparation method comprises the following steps: dispersing the perigord truffle nano-vesicles and the centella nano-vesicles in a solvent, mixing and compounding. According to the composition, the skin permeability of active ingredients is improved through the nano-vesicle carrier, the problems that in the prior art, plant extracts are poor in stability, low in skin permeability and single in effect are solved, the synergistic effect of tightening and anti-wrinkle of perigord truffle and relieving and repairing of centella asiatica is achieved, the moisturizing and whitening effects are achieved, the process is simple and convenient, stability is high, safety is good, and the composition is suitable for large-scale popularization and application. The composition is suitable for sensitive skin cosmetics and has a wide application prospect.

1. Name of the designed product: bag (black truffle zipper hobo). 2. Use of the designed product: used for storing articles, convenient to carry. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view.

1. Name of the product in this design: Packaging bag (four-sided bag for black truffle flavored popcorn). 2. Purpose of this design: for product packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.

1. The name of the design product: bottle stickers (Pu'er black truffle craft beer). 2. The use of the design product: bottle stickers for wine bottles. 3. The design points of the design product: the combination of patterns and colors. 4. The picture or photo that best indicates the design points: front view. 5. The appearance design claimed contains colors. 6. The design product is a flat product, and the rear view, left view, right view, top view, bottom view, and perspective view are omitted.

1. Name of the product in this design: Mooncake Box (Black Truffle Char Siu King). 2. Purpose of this design: To hold mooncakes. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

1. The name of the design product: packaging bag (black truffle ham soda biscuit). 2. The use of the design product: used for food packaging. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a thin product, and other views are omitted.

1. Name of the product in this design: Gift Box (Black Truffle Mountain Delicacies and Ham Pastry). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: the main view of Suite 1.

1. The name of the design product: bottle stickers (Yunnan black truffle craft beer). 2. The use of the design product: bottle stickers for wine bottles. 3. The design points of the design product: the combination of patterns and colors. 4. The picture or photo that best indicates the design points: front view. 5. The appearance design claimed contains colors. 6. The design product is a flat product, and the rear view, left view, right view, top view, bottom view, and perspective view are omitted.

A drying device for black truffle seasoning production comprises a conveying assembly, a drying assembly, a cooling assembly and a crushing assembly, the conveying assembly comprises a rack, a conveying belt, a material storage box and a baffle, the two ends of the conveying belt are rotationally connected to the two ends of the rack respectively, the material storage box is installed on the rack and provided with a discharging opening, and the baffle is arranged in the material storage box in a sliding mode; the baffle is used for closing or opening the discharging opening. The drying assembly comprises a drying box and a dryer, the drying box is installed on the rack, and the dryer is installed in the drying box; the cooling assembly comprises a cooling box and a plurality of fans, the cooling box is installed at the end, away from the storage box, of the drying box, and the fans are installed in the cooling box; the crushing assembly comprises a shell, a rotating shaft and a plurality of supporting rods, the shell is installed at the end, close to the cooling box, of the rack, and the supporting rods are installed on the rotating shaft. According to the drying device, pasty perigord truffles are conveyed to the dryer through the conveying belt to be dried, then heat dissipation is conducted through the fan, then the plate-shaped perigord truffles are scattered into small blocks through the supporting rods, and use is convenient.

This invention belongs to the field of traditional Chinese medicine fermentation technology, specifically relating to a kidney-tonifying and aphrodisiac fermentation composition and its preparation method. The composition, by weight, comprises 30-60 parts of Cistanche deserticola, 30-60 parts of black truffle, 10-30 parts of black beans, 5-20 parts of Eucommia ulmoides male flowers, 15-30 parts of Codonopsis pilosula, 5-15 parts of enzyme preparation, 0.6-1.4 parts of fermentation starter culture, and 800-900 parts of water. The composition, with Cistanche deserticola and black truffle as the main components, supplemented by black beans, Eucommia ulmoides male flowers, and Codonopsis pilosula, works synergistically to achieve a good kidney-tonifying and aphrodisiac effect after enzymatic fermentation.

The present application relates to a kind of preparation methods of black truffle extract and the composition containing the extract and its application, the preparation method includes: after steam explosion, black truffle is dried, and the black truffle dry product is obtained;Black truffle dry product is mixed with water, ultrasonic extraction is filtered by ceramic membrane, the filtrate is concentrated, dried, and it is obtained immediately.The extraction method used in the present application can complete the process of breaking wall extraction in a shorter time, improve the active material yield and production efficiency.The solvent used in the extraction process is water, no organic solvent is involved, improve the safety of product, and reduce the pollution to environment, can be applied to anti-saccharification, anti-inflammatory, antioxidant product.

The application discloses a composition containing yeast / rice fermentation product filtrate with oil control and hair quality repairing effects. The composition comprises yeast / rice fermentation product filtrate, rice husk extract, black truffle extract and millet seed extract. The application also provides application of the composition in preparation of oil control and repairing hair care products, a shampoo containing the composition and a preparation method of the shampoo. Experimental results show that the composition can significantly inhibit secretion of oil by human sebaceous gland cells, repair hair, and improve smoothness and gloss of hair. The composition has strong synergistic effect of components, is safe and non-irritating, has simple preparation process, and is suitable for industrial production.

The invention provides a firming and anti-wrinkle mask containing ginseng tissue culture nano-emulsion and a preparation method of the firming and anti-wrinkle mask, and relates to the technical field of ginseng tissue culture nano-carriers. The mask essence is prepared from the following components in parts by weight: 0.5 to 3 parts of ginseng tissue culture nano emulsion, 5 to 15 parts of polyhydric alcohol, 0.1 to 0.3 part of grease, 0.05 to 0.5 part of perigord truffle extract, 0.001 to 0.01 part of anti-wrinkle polypeptide, 0.05 to 0.2 part of dipotassium glycyrrhizinate, 0.05 to 0.15 part of hydrolyzed sodium hyaluronate, 0.1 to 1 part of p-hydroxyacetophenone, 0.1 to 1 part of 1, 2-hexanediol, 0.1 to 0.5 part of hydroxyethyl cellulose and 0.2 to 0.5 part of PEG-40 hydrogenated castor oil. The total weight part is 100, and the mask cloth is ginseng nanofiber membrane cloth. According to the patch type facial mask containing the ginseng tissue culture nano-emulsion and the ginseng nanofiber membrane cloth provided by the invention, through a two-stage permeation enhancing system and a functional component synergistic mechanism, triple improvement of bioavailability, transdermal efficiency and anti-wrinkle effect which are difficult to break through by a traditional facial mask technology is realized.

The invention discloses a preparation method of a perigord truffle yeast fermentation extract and a medical skin healing preparation. The preparation method comprises the following steps: S1, cleaning fresh perigord truffle with deionized water to remove surface impurities; step S2, mixing the cleaned perigord truffle and deionized water according to a proportion; s3, crushing the mixture to obtain a black truffle fermentation raw material solution; step S4, sterilizing the black truffle fermentation raw material solution, and adding saccharomycetes for fermentation to obtain a black truffle fermentation stock solution; s5, preliminarily filtering the black truffle fermentation stock solution to remove impurities; step S6, sequentially carrying out ceramic membrane filtration and precipitation treatment to obtain perigord truffle supernate; step S7, carrying out inactivation treatment on the perigord truffle supernate to obtain a perigord truffle fermentation extracting solution; and finally, adding a preservative to obtain the perigord truffle yeast fermentation extract. The prepared perigord truffle yeast fermentation extract can be applied to a medical skin healing preparation, and the effectiveness of the preparation is improved.

The present application relates to a kind of truffle kidney-tonifying and essence-boosting oral liquid and preparation method thereof, belong to kidney-tonifying and essence-boosting oral liquid technical field, kidney-tonifying and essence-boosting oral liquid includes the following mass fraction components: black truffle 15-25 parts, gomphrena 10-18 parts, medlar 8-15 parts, yellow 8-15 parts, raspberry 5-12 parts, pharbitis 5-10 parts, bamboo joint ginseng 3-10 parts, dried tangerine or orange peel 3-8 parts, fried licorice 2-5 parts and lophatheri 2-8 parts, the present application will be previously mentioned component zymolysis, water extraction is combined with alcohol extraction to obtain effective component and be made into oral liquid, the oral liquid can effectively improve male reproductive endocrine level, improve male function.

The invention relates to lactobacillus rhamnosus and application of the lactobacillus rhamnosus in preparation of a composition with antioxidant and anti-inflammatory effects, the lactobacillus rhamnosus RX-LA303 is separated from yoghourt, black truffle is subjected to solid state fermentation through the lactobacillus rhamnosus RX-LA303, then a fermentation product is subjected to ultrasonic extraction, centrifugation, concentration, precipitation and freeze-drying, and a black truffle fermentation extract is obtained. Experimental results show that the total polysaccharide yield of the prepared perigord truffle fermentation extract is 26% or above, is increased by 159% compared with the polysaccharide yield of an unfermented perigord truffle extract and is increased by 27.6% or higher compared with other strain fermentation, the polysaccharide content in the extract is remarkably increased, and therefore the oxidation resistance of the extract is improved. Besides, the perigord truffle fermentation extract can be combined and matched with other functional substances to prepare a composition with antioxidant and anti-inflammatory effects, and the composition can improve the nutrient absorption rate of a human body and has a good prospect in the functional food market.

1. Name of the product in this design: Packaging bag (six-color bag for black truffle flavored popcorn). 2. Purpose of this design: For product packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

1. The name of the design product: packaging box (black truffle, snow yun milk series). 2. The use of the design product: the design product is mainly used for the outer packaging of drinks. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: design 1 perspective view. 5. The design to be protected contains color. 6. Design 1 is designated as the basic design.

This invention discloses a nucleic acid tetrahedron-black truffle extract complex, its preparation method, and its applications, belonging to the field of biotechnology. The invention involves mixing four single-stranded DNA molecules with nucleotide sequences as shown in SEQ ID NO. 1-4 to obtain a nucleic acid tetrahedron; then, the nucleic acid tetrahedron and black truffle extract are mixed and incubated to obtain the nucleic acid tetrahedron-black truffle extract complex. Through the precise combination of the nucleic acid tetrahedron and the black truffle extract, the transdermal penetration efficiency of the black truffle extract is significantly improved, breaking through the skin's stratum corneum barrier and enhancing the bioavailability of active ingredients. Simultaneously, through the synergistic effect of the carrier and the extract, the antioxidant activity is enhanced, resulting in superior effects compared to using black truffle extract alone. Ultimately, this provides efficient and feasible functional raw materials and technical support for skin antioxidant care formulations.