95 results about "Diacetyl" patented technology

The invention discloses yoghurt oil with fruity flavor and a preparation method of the yoghurt oil, and belongs to the technical field of yoghurt oil processing. The Lactococcus lactis SITRS-0011 provided by the invention can be independently used as a leavening agent, when the Lactococcus lactis SITRS-0011 is used for fermenting yoghurt oil, the titration acidity can reach 83.21 DEG T, the yoghurt oil contains 2, 3-butanedione (1180 [mu] g / kg), acetoin (2092 [mu] g / kg), lactones (623 [mu] g / kg), 3-methylbutyraldehyde (117 [mu] g / kg), phenethyl alcohol (1863 [mu] g / kg), phenylacetaldehyde (336 [mu] g / kg) and other substances, and the Lactococcus lactis SITRS-0011 is rich in milk flavor, has flower fragrance and nut flavor, is unique in flavor, and can be used for preparing the and the overall sensory score is high.

The invention discloses ketone-flavor type lactobacillus paracasei and application thereof in preparation of fermented dairy products. The ketoaroma type lactobacillus paracasei is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20242380. Tests prove that the lactobacillus paracasei has good diacetyl production capacity and acetoin production capacity in the fermentation process of cow milk, and the diacetyl production capacity and the acetoin production capacity respectively reach 3.6 mg / kg and 2.9 mg / kg. Diacetyl and acetoin are two important ketone compounds in the fermented milk, and endow the fermented milk with strong milk flavor. The invention also provides a leavening agent which contains the casei paracasei. The invention also provides an application of the ketone-flavor type caseobacterium casei in fermented milk. The results of flavor detection and sensory evaluation on the fermented milk containing the ketone-flavor type lactobacillus paracasei TGK show that the ketone-flavor type lactobacillus paracasei TGK disclosed by the invention is relatively good in ketone compound production capacity in the fermented milk and relatively high in sensory score, the flavor compound types of the fermented milk are increased, and the aroma quality of the fermented milk is improved.

Provided is a technique for improving the flavor of food. In the present invention, Bacillus bacteria are used to produce components such as 2-methylbutyric acid, diacetyl and acetoin that are effective for improving the flavor of food.

The invention relates to the technical field of food, and particularly discloses yoghourt as well as a preparation method and application thereof. The invention provides a preparation method of yoghurt, the yoghurt is prepared by fermenting a substrate through zymophyte, the substrate comprises a milk base material and protease, and the milk base material comprises concentrated animal milk and a fat raw material; the milk base material is subjected to lipase enzymolysis before fermentation and then is used for fermentation; the protease comprises flavourzyme or further comprises neutral protease; the fat raw material comprises one or more of cream cheese, fermented butter and single cream; the zymophyte is composed of lactobacillus helveticus, lactococcus lactis subsp. Lactis (diacetyl type), lactococcus lactis subsp. Cremoris, streptococcus salivarius subsp. Thermophilus and lactobacillus delbrueckii subsp. Bulgaricus. The content of flavor substances in the yoghourt can be increased, and the quality of the yoghourt is improved.

The invention provides a monascus strain ZX-99 capable of expressing multiple beneficial active substances and application of the monascus strain ZX-99, and belongs to the technical field of microorganisms. The preservation number of the monascus strain ZX-99 provided by the invention is CGMCC No.40962, the strain does not produce citrinin (the detection limit is 25 mg / kg), and compared with other monascus cheese and commercially available mould cheese, the prepared cheese sample has the advantages that the content of citrinin in the cheese sample is greatly reduced, and the content of citrinin in the cheese sample is greatly reduced. Substances such as oxymatrine, bufalin, azadirachtin, gamma-aminobutyric acid, hydroxybenzylamine, maleic acid, maltotriose, maltotetraose and diacetyl are enriched in the monascus cheese ZX-99, and the monascus cheese ZX-99 is expected to be used for developing biological functional dairy products or compounding flavor strains.

Disclosed in the present invention are a ketone aroma-type Lacticaseibacillus paracasei and use thereof in the preparation of a fermented dairy product, belonging to the technical field of microorganisms. Provided in the present invention is a strain of ketone aroma-type Lacticaseibacillus paracasei TGK, with a deposit number of CCTCC NO: M20242380. The Lacticaseibacillus paracasei TGK is used as a starter culture to prepare fermented milk, and the obtained fermented milk has a relatively high sensory score. Compared with conventional fermented milk, the fermented milk contains a large amount of ketone compounds, with diacetyl and acetoin contents reaching 3.2 mg / kg and 2.7 mg / kg, respectively. Diacetyl and acetoin are two important ketone compounds in the fermented milk, giving the fermented milk a strong milk aroma. Therefore, the ketone aroma-type Lacticaseibacillus paracasei TGK of the present invention has great application value in improving the aroma quality of the fermented milk.

A method for preparing N,N'-diacetyl-L-cystine disodium salt, the method comprising: (i) mixing hydroxyalkane (0.5-100 L, preferably 0.5-10 L, more preferably 1-3 L, most preferably 1 L / mole cystine) with sodium base (4.0 molar equivalents / mole cystine) to form a cold solution at a temperature of 5-10°C; (ii) adding cystine (1 molar equivalent) to the cold solution and stirring for a sufficient time to form an alkaline cystine solution; (iii) optionally cooling the cystine solution to 5°C; (iv) adding acetyl chloride (2 molar equivalents / mole cystine) in batches while maintaining the temperature at 3-50°C, preferably at 5-35°C, more preferably below 10°C, most preferably at 5°C, thereby obtaining a white suspension; (v) stirring the white suspension and warming the suspension to room temperature of 15°C-50°C, preferably at 20-35°C, more preferably 20°C, thereby obtaining N,N'-diacetyl-L-cystine disodium salt product dissolved in solution, and a sodium chloride byproduct precipitated solid in the suspension. This specification discloses an exemplary method on a small laboratory scale (500 mg cystine isolate, 688 mg product, 90% yield) (Specification page 13, Example 1).

The invention provides a plant lactobacillus TGL with fishy smell reducing and aroma enhancing functions and application of the plant lactobacillus TGL in smearing type soybean cheese, and belongs to the technical field of biology. The plant lactobacillus TGL provided by the invention is preserved in the Guangdong Microbial Culture Collection Center on July 11, 2025, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou, and the preservation number is GDMCC No: 66662. Hexanal is a key compound with beany flavor in the soybean cheese, diacetyl and acetoin are main compounds with cream flavor in traditional dairy product cheese, the strain can effectively degrade hexanal in the soybean cheese, after fermentation is conducted for 12 h, the content of hexanal is reduced to 0.00 microgram / kg from 214.67 microgram / kg, the degradation rate reaches 100%, meanwhile, diacetyl, acetoin and other substances with milk flavor and cheese flavor are generated, and the content of hexanal in the soybean cheese is reduced to 0.00 microgram / kg. The smearing type soybean cheese with various flavors and good texture is molded.

The invention provides a nerve soothing and mind stabilizing pill and a preparation method thereof, and belongs to the technical field of traditional Chinese medicine preparations. The preparation method comprises the following steps: cleaning, infiltrating, cutting, drying, performing high-pressure steam sterilization on genuine medicinal materials such as poria cocos, poria with hostwood, ginseng, polygala tenuifolia, rhizoma acori graminei and the like in a formula of the mind-tranquilizing and mind-tranquilizing pill, mixing and crushing at low temperature to obtain fine powder, adding refined honey to prepare pills, and finally coating with cinnabar powder to obtain the mind-tranquilizing and mind-tranquilizing pill. The contents of polygala-ketone III, 3, 6 '-dimustard acyl sucrose, ginsenoside Rb1, beta-asarone, dehydrotumoic acid, pachymic acid and calcium salt in the prepared nerve-soothing and mind-stabilizing pill are high, the loss of index components in the pelleting process is small, and the dissolution time limit and microbial limit of the pill meet the requirements of Chinese Pharmacopoeia of 2025 edition. The preparation process of the mind-tranquilizing and mind-stabilizing pill is stable, and the prepared mind-tranquilizing and mind-stabilizing pill can effectively improve cognitive impairment, inflammation and oxidative stress injury caused by insomnia.

To provide a new bitterness masking agent of potassium chloride, and to provide a production method or the like including the masking agent.SOLUTION: The bitterness masking agent of potassium chloride contains Balsam Peru essential oil as an active ingredient. Here, it is preferable to further contain at least one or more selected from the group consisting of arginine, glutamic acid, lysine and citrulline. It is also preferable to further contain at least one selected from the group consisting of acetoin, diacetyl, and 2, 3-pentanedione.SELECTED DRAWING: None

The invention provides a preparation method of dithiothreitol, which comprises the following steps: step S1, carrying out epoxidation reaction on 1, 4-dibromo-2-butene and peroxy acid to generate 1, 4-dibromo-2-epoxidized butene; s2, carrying out a substitution reaction on the 1, 4-dibromo-2-epoxidized butylene and thioacetate, so as to generate 1, 4-diacetyl thio-2-epoxidized butylene, and carrying out a reaction on the 1, 4-dibromo-2-epoxidized butylene and thioacetate so as to generate 1, 4-diacetyl thio-2-epoxidized butylene; and S3, carrying out a hydrolysis reaction on the 1, 4-diacetyl thio-2-epoxidized butylene, so as to generate the dithiothreitol. According to the preparation method disclosed by the embodiment of the invention, 1, 4-dibromo-2-butene is used as a starting raw material, the epoxidation reaction is firstly carried out, then thioacetate is used for replacing bromine at the tail end, and finally the hydrolysis reaction is carried out to obtain the target product dithiothreitol, so that the whole synthesis route is short, the raw material is safe and non-toxic, impurities are easy to remove, and the preparation method is suitable for industrial production.

The present disclosure relates to a body-derived odor removal composition. The composition for removing body-derived odors according to the present disclosure contains dimethylhydroquinone as an active ingredient, and thus has significantly excellent effects of removing body-derived odors, preferably body odors caused by nonenal, isovaleric acid, diacetyl, and the like.

The invention discloses a preparation method and application of a 2, 5-diketopiperazine derivative, and belongs to the field of biological medicine. The preparation method comprises the following steps: by taking 1, 4-diacetyl piperazine-2, 5-diketone (II) as an initial raw material, firstly, carrying out condensation reaction on the initial raw material and isobutyraldehyde to prepare a key intermediate (III); meanwhile, 4-amino-1-butanol (IV) is converted into an intermediate (VI) through acylation and oxidation two-step reaction; and finally, carrying out condensation and elimination reaction on the intermediates (III) and VI to prepare the target compound (I). The preparation method provided by the invention has the advantages of reasonable route design, mild conditions and outstanding stereoselectivity. According to the method, on the basis of easily available raw materials, a product mainly comprising a Z configuration is efficiently constructed through a modular strategy and consistent mild base catalysis conditions. Experimental data show that the compound prepared by the invention can inhibit TG accumulation in nematode bodies and reduce nematode fat accumulation, and can be developed into efficient medicines for preventing and treating obesity.

The invention discloses a preparation method of low-purine beer, which comprises the following steps: activating yeast, crushing barley malt and crystallized malt, stopping protein, saccharifying, boiling, precipitating and cooling to obtain shaped wort; the method comprises the following steps: preparing pre-prepared wort from malt syrup, activated carbon and hops, mixing fermentation liquor and the pre-prepared wort in a fermentation stage, controlling the concentration of yeast to be 5.0 * 10 < 7 > / mL, performing low-temperature fermentation at 12 DEG C until the sugar degree is 6 degrees P, regularly discharging precipitates, yeast and diacetyl less than or equal to 0.1 mg / L, and performing cold storage at 0 DEG C for 7 days, and filtering and adjusting the concentration of the original wort to be 10 degrees P in a post-treatment stage. The raw materials comprise 120 kg to 180 kg of barley malt, 2 kg to 5 kg of crystalline malt, 310 kg to 365 kg of malt syrup and 3 kg of humulus lupulus. The purine content is remarkably reduced while the quality and taste of the beer are guaranteed, the fermentation process is optimized in process control, the brewing efficiency is improved, and the method is suitable for industrial production.

The invention discloses a high-breathability sponge foam material and a preparation method thereof, and belongs to the technical field of sponge material preparation, the high-breathability sponge foam material comprises the following components by weight: 100 parts of modified polyisocyanate, 150-200 parts of polyol, 10-50 parts of a first modified monomer, 4-18 parts of a second modified monomer, 2-5 parts of a foaming agent, 0.5-3 parts of silicone oil, and 0.5-2 parts of a catalyst; the first modified monomer is obtained by performing Knoevenagel condensation on diacetyl piperazine diketone and diethoxy benzaldehyde, then performing acylation with trifluoromethanesulfonic anhydride to form ester, then reacting with pyridine to generate pyridinium salt, performing ring formation to obtain ethoxy phenyl grafted pyrazino indolizine, and finally performing ether cracking; the second modified monomer is 2, 7-dihydroxy-9-fluorenone; on the basis of polyurethane, by introducing the first modified monomer and the second modified monomer, the high-breathability sponge foam material with good mechanical properties is prepared.

To provide a coffee extract with increased coffee-specific aroma and reduced off-flavors.SOLUTION: A coffee extract comprises 2,3-butanedione, guaiacol and 4-ethylguaiacol. In the coffee extract, the ratio of (a) the concentration (ppb) of 2,3-butanedione to (b) the total concentration (ppb) of guaiacol and 4-ethylguaiacol [(a) / (b)] is 3.1 or more, and the coffee solid content (Brix) is 20-40%.SELECTED DRAWING: None

The invention discloses leuconostoc mesenteroides subsp. Mesenteroides JMCC0041 for cheese fermentation and application of the leuconostoc mesenteroides subsp. Mesenteroides JMCC0041, and belongs to the technical field of microbial engineering. The preservation number of the leuconostoc mesenteroides subsp. Mesenteroides JMCC0041 is CGMCC (China General Microbiological Culture Collection Center) NO.34266, and the Latin name of the leuconostoc mesenteroides subsp. Mesenteroides is Leuconostoc mesenteroides subsp. The leuconostoc mesenteroides subsp. Mesenteroides JMCC0041 provided by the invention has relatively high and appropriate butanedione yield, a fermented cheese product is outstanding in cream flavor, the strain is stable in fermentation in a high-salt environment and wide in working temperature range, the application range of the leuconostoc mesenteroides subsp. Mesenteroides is expanded, and the production cost is reduced. The germplasm resources of the leuconostoc mesenteroides subsp.mesenteroides in China are enriched. The method is suitable for preparing the leavening agent and the fermented cheese.

The lactococcus gasseri is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.37371, the preservation date is January 13, 2026, the lactococcus gasseri is separated from Guangdong buffalo raw milk and is obtained by directional screening of a butter system, and the lactococcus gasseri is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.37371, the preservation number is CGMCC No.37371, and the preservation date is January 13, 2026. The strain is gram-positive hammer-shaped, and has excellent colonial morphology and high biological safety. The invention also discloses a method for preparing fermented butter by using the strain, a leavening agent is prepared through activation, culture, centrifugation and resuspension, then the butter is fermented, and an optimal fermentation process is determined through a single factor experiment and response surface optimization. The content of 2, 3-butanedione in the prepared fermented butter is larger than or equal to 5000 micrograms / kg, the relative content of conjugated linoleic acid is larger than or equal to 0.70%, the acid value is smaller than or equal to 1.35 mg / g, the peroxide value is smaller than or equal to 1.49 mmol / kg, and the fermented butter is rich in flavor and excellent in quality. The fermented butter can be applied to preparation of foods such as cookies and smearing sauce, and the texture, color and flavor of the foods can be remarkably improved.

The present invention provides a beer-flavored beverage with a low ethanol content and excellent fermentation characteristics and flavor typical of beer-flavored beverages, as well as a method for producing the same. [Solution] A beer-flavored beverage is provided that contains less than 0.07 ppm by mass of diacetyl, 0.07 ppm by mass or more of ethyl acetate, and 0.4 (v / v)% or more but less than 1.5 (v / v)% of ethanol, with an H2S content of less than 5 ppb by mass and a final fermentation degree (LA) of 60% or less.

The invention relates to the field of wine brewing, in particular to a brewing process of multi-flavor series Chinese chestnut fermented wine. The series of Chinese chestnut fermented wine is mainly prepared from the following components: Chinese chestnut converted mash, yeast and dry materials, the dry materials comprise humulus lupulus, chestnut flowers and chestnut shells; according to the invention, a proper amount of yeast is added into the Chinese chestnut sweet mash for main fermentation, and dry materials including the hops, the Chinese chestnut flowers and the baked Chinese chestnut shells are added, so that the Chinese chestnut fermented wine with the chestnut fragrance of beer fragrance, flower fragrance and baking fragrance is produced. Meanwhile, rich fruit fragrance, beer fragrance or baking fragrance and the like can be achieved, the content of diacetyl is low, the mouth killing power is high, foam is rich, and the taste is mellow.

The invention discloses a tobacco flavor containing a tobacco flower extract, a preparation method and an application thereof. The tobacco flavor comprises: 1-10 parts of an aromatic base and 90-99 parts of a solvent, wherein the aromatic base comprises the following components in parts by weight: 0.3-3 parts of a tobacco flower extract (a sucrose tetraester mixture); 0.05-1 parts of megastigmatrienone; 0.1-1 parts of geranylacetone; 0.1-1 parts of beta-dihydrodamascone; 0.1-1 parts of vanillin; 0.1-1 parts of ethyl vanillin; 0.1-0.5 parts of 5-methylfurfural; 0.05-0.5 parts of diacetyl; 0.05-0.5 parts of gamma-butyrolactone; and 0.05-0.5 parts of gamma-valerolactone. The tobacco flavoring of the present application is added to shredded tobacco to make cigarettes, which have soft smoke, enhanced sweetness of smoke, improved aroma quality, improved aftertaste, and enhanced coordination; at the same time, it can turn discarded tobacco flowers into treasure, reduce environmental pollution, and improve the economic benefits of tobacco farmers.

LIGHT BUTTER WITHOUT ADDITIVES The present invention relates to a light butter without additives but made from natural ingredients. To this end, the invention relates to a light butter with 40% fat, characterized in that it consists of: 48.8% butter with 82% fat, Between 15 and 25% water, Between 20 and 30% emulsifiers chosen from buttermilk or a 2% aqueous solution of sodium caseinate, Between 4.5 and 6.5% texturizer composed of a mixture of pregelatinized corn starch, corn or rice cooking starch and non-granular potato starch, Between 0 and 1.5% salt, Between 0.0010 and 0.004% diacetyl, by weight relative to the total weight of the light butter.

The present invention relates to compositions for oral administration provided in the form of gelled oil-in-water emulsions, methods for their preparation, and their use as pharmaceutical and nutraceutical products. In particular, the present invention relates to orally administrable gelled oil-in-water emulsions that are self-supporting viscoelastic solids having a gelled aqueous phase that comprises a gelling agent that is agar, the gelling agent having a water activity in the range of about 0.4 to about 0.9, and that are stabilized by a surfactant that comprises an ester of glycerol having at least one hydroxyl group esterified with diacetyltartaric acid and at least one hydroxyl group esterified with a fatty acid.

The invention belongs to the technical field of microbial fermentation, and particularly relates to lactobacillus paracasei capable of producing diacetyl, a microbial agent of the lactobacillus paracasei, a screening method of the lactobacillus paracasei and application of the lactobacillus paracasei. In order to enrich biological resources for producing diacetyl in fermented dairy products, wines and seasonings, the invention screens out a strain of Lactobacillus paracasei WMCC10255 with the diacetyl yield of 139.12 mg / L, and the preservation number is CGMCC No. 35008. The lactobacillus paracasei is cultured in five-grain powder saccharification liquid with the temperature of 34 DEG C and the pH value of 6.5, and the highest diacetyl is produced. Moreover, when the lactobacillus paracasei provided by the invention is used in white spirit and flavoring wine, wine products with unique fragrance can be prepared. Therefore, the lactobacillus paracasei provided by the invention has a wide application prospect in increasing the diacetyl content in fermented dairy products, probiotics, wines or seasonings.

Fruit extracts are provided. The peach fruit extract comprises a water-miscible organic solvent; and a peach fraction. The final composition of the extract comprises at least 100 ppm of cis-3-hexenol; from about 100 ppm to about 500 ppm of benzaldehyde; at least 80 ppm of gamma-decalactone; and less than 1 ppm of diacetyl.

The invention relates to the technical field of beer brewing, in particular to a method for controlling the diacetyl generation amount through ultraviolet directional mutagenesis of beer yeast. Comprising the following steps: step 1, culturing saccharomyces cerevisiae strains in a sterile room; step 2, after the beer yeast strain reaches a test tube activation stage, the liquid strain is irradiated by an ultraviolet lamp before inoculation, the distance is 30-50 cm, and the time is 40-60 min. And the power of the ultraviolet lamp is 20-40W. The method has the beneficial effects that the content of diacetyl in beer is quickly reduced, so that the maturation of the beer is promoted, the fermentation period is shortened, the utilization rate of equipment is improved and the cost is reduced.

The application provides a method, device and medium for predicting the safe use period of an atomized substrate; the method can be used for predicting the safe use days of an atomized substrate containing ethanedione, determining the effective rate constant of the oxidation of ethanedione into diacetyl, determining the safe days before the concentration of diacetyl in the atomized substrate reaches a diacetyl safety threshold according to the effective rate constant and the initial concentration of ethanedione in the atomized substrate. Compared with the way of directly detecting the atomized substrate to determine diacetyl in the related art, the embodiment of the application does not need to consume manpower and material resources for detection, but only needs to make prediction based on simple and existing data, thereby improving the detection and analysis efficiency of the atomized substrate.

The present invention relates to the technical field of herbicides, and provides an N,N-diacetyl-[1,4,5]oxadiazepane and a preparation method thereof. The method is obtained by reacting N,N-diacetylhydrazine with 2,2-dichlorodiethyl ether in the presence of a base, and specifically includes: further mixing a mixture composed of the N,N-diacetylhydrazine, the 2,2-dichlorodiethyl ether and a solvent with the base so that the mass concentration of the N,N-diacetylhydrazine in the reaction system is below 5% for reaction. The method of the present invention can promote more intramolecular reactions of reaction intermediates rather than intermolecular reactions, improve the selectivity of the reaction, and improve the yield of N,N-diacetyl-[1,4,5]oxadiazepane.

For example, to provide a composition that can enhance the flavor of grilled squid. [Solution] Use at least one of the 14 aroma components listed in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone.

To provide a method that can enhance the flavor of spices in spice-containing foods and increase the depth of flavor of spice-containing foods. [Solution] The vinegar of the present invention is for addition to spice-containing foods, has a pH of 2.0 or higher and less than 4.0 at 20°C, contains at least one first aroma component selected from isoamyl alcohol and phenethyl alcohol, and at least one second aroma component selected from diacetyl and isovaleric acid, and when the total content of the first aroma component is Appm and the total content of the second aroma component is Bppm, The following formula (1): (1) 2.0 It is characterized by satisfying the following conditions.​