6 results about "Corn extract" patented technology

The invention belongs to the field of functional substance research, and particularly relates to a corn extract for promoting GLP-1 secretion and a preparation method and application thereof. The corn extract provided by the invention is a dry product obtained by soaking dry powder of fresh corn kernels in ethanol or an ethanol water solution at room temperature and then performing ultrasonic extraction; the fresh corn comprises yellow and sweet corn; the temperature of the ultrasonic extraction is 30-60 DEG C; the power of the ultrasonic extraction is 50 to 150W; the ultrasonic extraction time is 30 to 90 minutes. The preparation method of the corn extract provided by the invention is simple and easy to implement, and the production cost of functional components can be effectively reduced. The corn extract provided by the invention can effectively promote intestinal L cells to secrete GLP-1 in a healthy state and an insulin-resistant state, and synchronously improve the cell viability.

The application belongs to the field of functional substance research, and particularly relates to a corn extract for promoting GLP-1 secretion, and a preparation method and application thereof. The corn extract provided by the application is a dried product obtained by ultrasonic extraction of a dried powder of fresh corn kernels after room temperature soaking in ethanol or an ethanol aqueous solution; the fresh corn comprises yellow sweet corn; the temperature of the ultrasonic extraction is 30-60 DEG C; the power of the ultrasonic extraction is 50-150 W; and the time of the ultrasonic extraction is 30-90 min. The preparation method of the corn extract is simple and easy to implement, and can effectively reduce the production cost of functional ingredients. The corn extract can effectively promote the secretion of GLP-1 by intestinal L cells in both healthy and insulin-resistant states, and simultaneously improve cell viability.

The invention discloses titanium-free silk-screen white ink and a preparation method and application thereof. The titanium-free silk-screen white ink is prepared from, by weight, 5-10 parts of high-molecular polymer, 2-10 parts of corn extract, 20-80 parts of inorganic calcium salt, 30-80 parts of alcohol-water solution, 0-5 parts of sorbitol alkyl acid ester and 10-40 parts of alkyl alcohol, and the rotary viscosity of the printing ink at 25 DEG C is 1000-2000 mPa.s. The composition of the hydroxypropyl methyl cellulose, the zein, the calcium carbonate and the calcium phosphate can replace white ink containing titanium dioxide to be printed on the surface of deep-color food, and the prepared white ink is good in whiteness and clear in printed handwriting. Meanwhile, the drying speed is high, the ink can be stacked and packaged after being placed for 1 minute, and the ink is non-sticky; and after the finished product is packaged, the ink does not fall off or become yellow after 6 months.

The invention relates to a liver-protecting and hangover-alleviating composition as well as a preparation method and application thereof. The liver-protecting and hangover-alleviating composition is prepared from the following raw materials in parts by weight: 20 to 40 parts of corn extract, 15 to 35 parts of radix puerariae extract, 5 to 25 parts of hovenia dulcis thunb extract, 5 to 25 parts of liquorice extract, 5 to 10 parts of antioxidant and 5 to 10 parts of filling auxiliary materials. Four herbal extracts with a specific proportion relation are creatively used as main components of the composition for protecting the liver and dispelling the effects of alcohol, the four herbal extracts supplement each other and cooperate with each other, the effects of protecting liver injury and promoting repair can be achieved while metabolism is accelerated and toxin removal is promoted, and the composition has excellent effects of dispelling the effects of alcohol and protecting the liver and is wide in adaptability and suitable for popularization and application. The device is suitable for different people.

The invention discloses a preparation method of a seasoning bag for tea oil fragrant dry rice noodles. The preparation method comprises the following steps: (1) preparing a corn extract; preparing a kelp extracting solution; (2) preparing soybean protein enzymatic hydrolysate; adding the corn extract into the enzymatic hydrolysate, uniformly mixing, then adding the kelp extracting solution, uniformly mixing after material adding is completed, concentrating under reduced pressure, and freeze-drying to obtain a corn-kelp extract; (3) weighing tea oil, smoked bean curd, dried chili powder, chive, salt, sesame oil and corn-kelp extract, and respectively chopping the smoked bean curd and chive into diced smoked bean curd and diced chive; pouring the tea oil into a frying pan, heating, stir-frying, adding the dried chili powder, stir-frying, adding the diced smoked bean curds, stir-frying uniformly, adding the table salt and the sesame oil, and stir-frying uniformly; and (4) cooling, adding the corn-kelp extract and diced chive, uniformly mixing, packaging, and sterilizing to obtain the rice noodle seasoning bag. The nutrition and health care validity period of the seasoning bag is prolonged, on the other hand, absorption of xanthophyll can be promoted, and the utilization rate is increased.

The application discloses a preparation method of black truffle flavor enhancer and application thereof, and belongs to the field of food. The preparation method of the black truffle flavor enhancer takes black truffles as raw materials, performs enzymolysis through specific enzyme combination, and then is prepared through step-by-step fermentation of different strains, filtration and freeze-drying. The black truffle flavor enhancer prepared through the preparation method has the advantages of rich aroma and high nutritional value, and especially, addition of birch juice and corn extract into the enzymolysis product can make the fermented black truffle flavor enhancer have richer aroma, better nutritional value and more unique flavor.