58 results about "Black truffle" patented technology

The invention discloses a perigord truffle exosome for improving renal injury and a preparation method of the perigord truffle exosome, and belongs to the technical field of biological medicines. According to the preparation method of the perigord truffle exosome, the perigord truffle exosome is extracted from perigord truffle through a high-speed centrifugation method. By verifying the effect of the perigord truffle exosome in preventing and treating the cisplatin-induced acute kidney injury, experimental data support is provided for clinical medication for preventing and treating the cisplatin-induced acute kidney injury, and meanwhile the application range of perigord truffle and the perigord truffle exosome is widened. The perigord truffle exosome provided by the invention can reduce acute kidney injury caused by cisplatin, thereby achieving the purposes of protecting chemotherapy patients and accepting cisplatin treatment.

The present invention relates to a melanin precursor composition, a preparation method and an application thereof. The melanin precursor composition comprises the following raw materials for preparation by weight: 14-20 parts of soybeans, 12-18 parts of black truffles, 10-15 parts of grape seeds, 8-12 parts of cocoa beans, 6-10 parts of Chinese gallnuts, and 6-10 parts of holly leaves. The melanin precursor composition is prepared from the above raw materials through pretreatment, primary extraction, complex protease hydrolysis, secondary extraction, Saccharomyces cerevisiae fermentation, and enzymatic reaction. The melanin precursor composition can effectively solve the problems existing in the existing hair dyes, such as low dyeing efficiency, poor dyeing effect, and poor dyeing durability, while ensuring safety and good use experience, and has good market prospects.

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 invention discloses a compound seasoning sauce and a preparation method thereof. The compound seasoning sauce comprises the following components in parts by weight: 39-46 parts of vegetable oil, 27-37 parts of shallot sections (wherein the ratio of red onion to shallot is 1: 3), 11-26 parts of soy sauce, 10-20 parts of oyster sauce, 9-14 parts of black truffle, 4-6 parts of edible salt and 0.1-0.2 part of compound spice seasoning. The preparation method comprises the following steps: pretreating the raw materials, and heating oil to 70-80 DEG C; adding shallot sections, and frying for 10-20 minutes until the shallot fragrance appears, the color is slightly changed to yellow green, and the water content is 12%-17%; raising the temperature to 80-90 DEG C, adding black truffle powder chopped by a chopper mixer, and frying for 10-20 minutes; adding soy sauce, oyster sauce and edible salt, reducing the temperature to 70-80 DEG C due to the addition of a large amount of raw materials, and stirring for 30-40 minutes; adding spices, and uniformly stirring to obtain a compound seasoning sauce semi-finished product; and sterilizing the semi-finished product at the high temperature of 120-125 DEG C for 20 minutes, placing the semi-finished product at room temperature, and pasting a label to obtain a finished product.

The invention relates to the technical field of food additives, and discloses a perigord truffle-flavored essence as well as a preparation method and application thereof. The perigord truffle-flavored essence is prepared from the following raw materials: caprylic capric triglyceride, propanethiol, dimethyl disulfide, 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, n-hexanol, allyl isothiocyanate, 1-octylene-3-alcohol acetate, 3-octanol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3- The corrosion inhibitor is prepared from 2, 3, 5-trimethylpyrazine, phenylacetaldehyde, hexanoic acid, octanoic acid, gamma-decalactone, phenethyl isothiocyanate, 1-octylene-3-ol, 3-(methylthio) propyl isothiocyanate and dimethyl thiomethane. The perigord truffle flavor essence provided by the invention is rich in characteristic flavor of perigord truffle, high in smell fidelity and good in high-temperature-resistant stability, the addition amount of the perigord truffle flavor essence in food is small, and the rich characteristic flavor can be provided when the dosage reaches 0.2-0.5 wt%.

The present invention discloses a tricholoma gambosum beef sauce preparation method, and relates to the technical field of seasoning processing, and the method comprises the following steps: S1, pretreatment: tricholoma gambosum is soaked for 1-2 days, and is cut into particles for later use; spices are weighed in advance; beef with fat and lean is selected and cut into small pieces or diced meat for standby application; the preparation method comprises the following steps: weighing the following raw materials in parts by mass in advance: 60-65 parts of composite rapeseed oil, 10-15 parts of beef, 3-5 parts of chili powder, 3-5 parts of tricholoma gambosum, 1-2 parts of tricholoma matsutake, 1-2 parts of black truffle, 3-5 parts of thick broad-bean sauce, 1-3 parts of fermented soya beans, 5-8 parts of garlic, 1-3 parts of fresh ginger, 1-3 parts of white granulated sugar, 1-3 parts of table salt, 0.1-0.5 part of spices, 0.5-1 part of Chinese prickly ash powder, 1-3 parts of monosodium glutamate, 1-3 parts of sesame, 3-5 parts of sesame oil and 2-4 parts of high-salt diluted tricholoma gambosum crude oil. And S2, performing stir-frying. The tricholoma gambosum beef paste provided by the invention combines the fresh fragrance of tricholoma gambosum and the rich flavor of beef, and can add unique flavor to various dishes.

1.The name of the design product: inner bag of package (black wolfberry black truffle six black tea). 2.The use of the design product: for packaging tea. 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: front view. 5.The design for which protection is sought includes color. 6.The design product is a thin product, and the left view, the right view, the top view and the bottom view are omitted.

The present invention belongs to the technical field of cosmetics, and discloses a composition with antioxidant function and a skin care product. The composition with antioxidant function comprises the following components: white truffle extract, black truffle extract, peach blossom extract, and yeast extract. The present invention provides a composition with antioxidant function, which produces a good synergistic effect through the compounding of white truffle extract, black truffle extract, peach blossom extract, and yeast extract. The compounding of these four extracts has a significant improvement in overall antioxidant and uniform skin color effects; compared with the use of a single component, the compounding of two or three components has a more obvious improvement in antioxidant effect.

This invention belongs to the field of cosmetic technology, specifically relating to compositions with skin-whitening and brightening functions and their applications. The skin-whitening and brightening composition of this invention includes: white truffle extract, black truffle extract, vitamin C derivative, melanin transport inhibitor, and collagen supplement. This invention combines five ingredients—white truffle extract, black truffle extract, soluble collagen, vitamin C ethyl ether, and niacinamide—to comprehensively improve the excessive melanin synthesis, inflammatory response, and collagen degradation processes caused by UV radiation through multiple pathways, resulting in a composition with skin-whitening and brightening functions.

The invention relates to biotechnology. What is proposed is a method for producing a biomass of mycelial cultures that contain unsaturated fatty acids using a truffle mushroom microbiome. The biomass is produced by artificial in vitro cultivation in laboratory or factory conditions. The method is described using the examples of cultures derived from the fruiting body microbiomes of three different truffle mushrooms: Tuber magnatum (Piedmont white truffle), Tuber melanosporum (Perigord black truffle) and Choiromyces venosus (Troitsky white truffle). A high concentration of unsaturated fatty acids is achieved by growing the mycelial biomass under conditions of restricted aeration that significantly reduce oxidation of the biochemical products. The invention makes it possible to simplify the production process and to reduce the time taken to obtain a biomass having a high content of biologically active substances (unsaturated fatty acids and antioxidants).

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 invention provides a black truffle flavor and a preparation method thereof. The black truffle flavor is made from the following raw materials in parts by weight: 15-30 parts of black truffle oil, 10-20 parts of black truffle extract, 1-5 parts of garlic oil, 0.01-2.1 parts of natural spices, 0.5-2 parts of emulsifier, and the balance of corn oil. The sum of the parts by weight of the above components is 100 parts. The preparation method of the black truffle flavor comprises: preparing black truffle oil, black truffle extract and garlic oil respectively; mixing the components according to a proportion, passing the mixed components through a homogenizer, and making the black truffle flavor. The present invention utilizes black truffle natural raw materials to prepare black truffle flavor, which conforms to the new concept of natural, environmentally friendly and green manufacturing of flavors. Black truffle is a precious food with limited resources. Through our aroma and flavoring treatment, the delicious flavor and taste can be better applied to various food processing fields, such as meat products, puffed foods, frozen prepared foods, snack foods and other foods, and the flavor and added value of the product can be improved.

The invention discloses dry noodles capable of warming yang, nourishing yin and consolidating foundation and a preparation method of the dry noodles. 55-75% of wheat flour is used as a base, and a plurality of functional components such as penis cervi powder and sea cucumber peptide powder are scientifically proportioned. A Yang-warming, yin-nourishing and foundation-consolidating ternary compatibility system is innovatively constructed, the optimal ratio of the penis cervi powder to the mulberries to the cordyceps militaris is determined to be 5: 2: 3 through an orthogonal test, and the DPPH free radical scavenging rate is increased to 82.4%. The sea cucumber peptide and the oyster peptide are embedded by the chitosan-pectin double-layer micro-capsule, so that the temperature resistance is improved to 120 DEG C, and the gastrointestinal tract release characteristic of active ingredients is optimized; the perigord truffle and the cordyceps militaris are subjected to vacuum freeze-drying and superfine grinding at-40 DEG C, and the retention rate of cordycepin is greater than or equal to 85 In the production process, the moisture and quality are accurately controlled through gradient drying, so that the moisture content of the noodles is less than or equal to 12%, the moisture activity is less than or equal to 0.65, and the fracture rate is less than or equal to 3%. The dry noodles realize scientific fusion of multi-source active ingredients, have both nutrition and health care and good eating quality, and provide a new idea for development of functional cooked wheaten food.

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.

The application discloses a preparation method and application of plant cell vesicles from black truffle, and belongs to the technical field of biology; the raw material of black truffle is pretreated by freeze-drying and ultrafine grinding technology, is subjected to enzymolysis by using a composite enzymolysis system, and is subjected to ultrasonic crushing to release the vesicle structure. Large molecular impurities are intercepted by using an ultrafiltration membrane, and then are separated and purified by sucrose density gradient centrifugation, so that the plant cell vesicles with an average particle size of 127 nm, a Zeta potential of-32 mV and an encapsulation efficiency of 91.7% can be obtained. The vesicles can be used as a drug carrier for anti-inflammatory component delivery, can promote the migration of HaCat cells, have better ability of promoting skin repair, and can be used for preparing medical and cosmetic products.

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.

The utility model discloses perigord truffle mask cloth, and particularly relates to the technical field of mask cloth, the perigord truffle mask cloth comprises a mask cloth main body, two eye through holes are arranged in the mask cloth main body, a nose through hole is arranged below the eye through holes, and a mouth through hole is arranged below the nose through hole. First strip-shaped seams are formed in the positions, close to the upper portions of the two eye through holes, of the top of the mask cloth body, and second strip-shaped seams are formed in the positions, close to the two sides of the mouth through hole, of the bottom of the mask cloth body. According to the utility model, the facial mask can be kept in a good form and is not easy to deform after being wetted with water, the elasticity and durability of the facial mask cloth can be increased during use, the long-time moisturizing effect of the facial mask can be enhanced, the transparency and elasticity of the facial mask cloth can be increased during use, the comfort and fitting degree during use can be improved, and the service life of the facial mask cloth can be prolonged. The perigord truffle component is added, so that the mask is attached to the skin when a user applies the mask, and affinity moisturizing and nutrition conveying are carried out on the skin.

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. The name of this design product: Packaging box (Changsha Braised Duck with Black Truffle and Chili Oil). 2. Purpose of this design product: used as outer packaging box for marinated duck. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

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.