44 results about "Diacetyl" patented technology

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.

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 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 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.

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 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.

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.​

To provide an ecologically safe method for controlling and sterilizing algae. [Solution] The present invention discloses a method for inhibiting and sterilizing algae, wherein diacetyl is added to the water to be treated and acts under sunlight irradiation to inhibit the growth of algae and fungi, the algae being Skeletonema costatum, synonyms, Microcystis erginosa, or red tide dinoflagellates, and the fungi being Escherichia coli or Staphylococcus aureus. The present invention uses diacetyl as the active substance, can exert algae-inhibiting and sterilizing effects under natural light alone, has good selectivity, is environmentally friendly, economical and efficient, and is applicable to algae-inhibiting and disinfection of shallow lakes, swimming pools, seawater / freshwater aquaculture farms, or landscape water bodies.

The invention relates to the technical field of microbial fermentation, in particular to casei paracasei SITRS-0034, culture thereof and application of the casei paracasei SITRS-0034 in preparation of a compound aroma-producing leavening agent. According to the present invention, the Lactobacillus paracasei SITRS-0034 and the Lactococcus lactis SITRS-0011 are adopted to be matched so as to obtain the compound aroma production fermentation agent, and the compound aroma production fermentation agent can be used to prepare the aroma production fermentation agent, fermented milk fat products produced by fermentation of the compound aroma-producing leavening agent are rich in aroma and excellent in texture; specifically, when the lactobacillus plantarum is used for fermenting yoghurt oil, the contents of butanedione and acetoin in the obtained yoghurt oil respectively reach 1944 mu g / kg and 1648 mu g / kg, and the lactobacillus plantarum is rich in milk flavor and relatively high in overall score; when the fermented butter is used for fermenting butter, the obtained fermented butter has rich flavor, and the sensory effect is improved.

The present invention relates to novel stable forms of acetolactate decarboxylase (ALDC) enzymes that have improved stability in the presence of proteases. More particularly, the present invention relates to an improved brewing process in which a stabilized ALDC is used in conjunction with a proline-specific endoprotease during beer fermentation to provide a less off-flavor, colloid-stabilized beer in a shortened time.

The invention provides a method for rapidly screening aroma-producing bacillus to improve the quality of cigar tobacco leaves, and belongs to the technical field of agricultural microorganisms. On the basis of bacillus 16S rDNA (ribosomal deoxyribonucleic acid) sequence analysis and fermentation liquor smell evaluation, volatile aroma components of strain fermentation liquor and fermented cigar tobacco powder are analyzed by using HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) and an electronic nose, and excellent aroma-producing strains are screened by combining a multivariate analysis method. And the fermentation effect on the cigar tobacco leaves is verified by simulating fermentation. Results show that seven kinds of 50 bacillus strains are identified, and the smell difference of fermentation liquor smell evaluation is large. 177 volatile components are identified in strain fermentation liquor, 7 strains have relatively high aroma producing characteristics, and 2, 3-butanedione, 2-nonyl alcohol and isoamyl alcohol are common aroma components of the strains. Two strains with the highest volatile components and large difference in the fermented tobacco powder are screened out through PCA and clustering analysis, 1-F-2 can generate high-content alcohol, pyrazine, ketone and other components, and DMMJ-4 can generate high-content alcohol, pyridine, ketone and other components. The two strains are used for fermentation, so that the content of volatile aroma components of the cigar tobacco leaves is obviously improved, and the flavor characteristics and the quality characteristics are also improved to different extents. Therefore, the invention can provide reference for screening and application of cigar tobacco leaf microbial fermentation strains.

The invention discloses saccharomycopsis fibuligera as well as a fungicide and application thereof, and belongs to the field of biology. The saccharomycopsis fibuligera LZLJ1-8 is screened from traditional rice wine distiller's yeast, the classification name of the saccharomycopsis fibuligera LZLJ1-8 is Saccharomycopsis fibuligera LZLJ1-8, and the preservation number of the saccharomycopsis fibuligera LZLJ1-8 is CCTCC (China Center for Type Culture Collection) NO: M 2025593. The low-yield isoamyl alcohol and isobutanol can be achieved, when the low-yield isoamyl alcohol and isobutanol yeast is applied to rice wine brewing, the content of isoamyl alcohol and isobutanol in a wine body can be remarkably reduced, meanwhile, the variety and content of multiple ketone flavor substances such as 2, 3-butanedione and 3-hydroxy-2-butanone are increased, and the total amount of the ketone substances is stably controlled to be 0.5 mg / L or below. The strain and the microbial inoculum prepared from the strain can be used for brewing fermented food such as rice wine and the like, and have good application prospects in the aspects of improving flavor coordination and achieving product standardization and quality upgrading.

The present invention relates to a progeny yeast strain having the useful characteristic of producing low levels of diacetyl during fermentation. The progeny yeast strain may be of the Saccharomyces cerevisiae species. The invention also provides a method for producing these progeny yeast strains, a method for producing a malt and / or cereal-based beverage using these strains, and the beverage produced by this method.

The invention discloses walnut essence and a preparation method thereof. The essence comprises furanone, methyl cyclopentenolone, 2-acetylpyrazine and benzaldehyde acetal compounds as core components, and the four components synergistically provide vivid and stable roasted walnut characteristic aroma; preferably, the formula also contains auxiliary materials such as butanedione, ethyl maltol, ethyl 2-methylbutyrate, dimethyl sulfide and the like, and ethanol and propylene glycol are used as solvents. According to the invention, benzaldehyde acetal (such as benzaldehyde PGA) is adopted to replace free benzaldehyde, so that the stability of the essence in high-temperature processing is remarkably improved. The prepared essence is rich in fragrance level and lasting in fragrance, and can be widely applied to foods, beverages and daily chemical products.

The invention belongs to the field of nursing pad preparation, and particularly relates to a nursing pad for old people and a preparation method thereof. The nursing pad for old people comprises an upper-layer pad, a middle-layer pad and a lower-layer pad, the middle-layer pad is composed of a smell absorbent and the like, the smell absorbent is composed of a polypeptide substance and the like, the amino acid sequence of the polypeptide substance is AHKSKLHQHVWRY, and the polypeptide substance can highly absorb peculiar smell representative trans-2-nonenal and diacetyl. The upper-layer pad has certain absorption capacity and can restrain growth of microorganisms, the middle-layer pad can provide certain supporting force and keep relatively dry and comfortable contact body feeling, the lower-layer pad achieves the final anti-seepage effect, and the situation that the nursing pad is not attractive after being used for a long time is avoided. The prepared nursing pad for the old people can relieve the body odor of the old people, and is friendly to the old people and good in nursing effect.

The invention discloses a preparation method of N, N '-diacetyl-observation blue, and relates to the technical field of dye production. According to the preparation method of the N, N '-diacetyl-observation blue provided by the invention, the aluminum-containing lewis acid, which is a specific catalyst, is adopted to catalyze acetylation reaction of observation blue, so that nitrogen atoms outside two rings in the observation blue can be fully acetylated, and the yield and the purity of the N, N'-diacetyl-observation blue obtained by the reaction are improved. By adopting the preparation method provided by the invention, the N, N '-diacetyl-observation blue with the product purity up to 89.91% and the yield up to more than 89.98% can be prepared, and the structure of the N, N'-diacetyl-observation blue is as shown in the following formula,

The application discloses a ketone type Paracaseicilus caseicola and application thereof in preparation of fermented dairy products. The ketone type Paracaseicilus caseicola is preserved in China Center for Type Culture Collection, and the preservation number is CCTCC NO: M20242380. The test proves that the Paracaseicilus caseicola has good diacetyl and acetoin production capacity in the fermentation process of cow milk, and the diacetyl and acetoin production capacity is 3.6 mg / kg and 2.9 mg / kg respectively. Diacetyl and acetoin are two important ketone compounds in fermented milk, which endow the fermented milk with rich milk flavor. The application further provides a ferment containing the Paracaseicilus caseicola. The application further provides application of the ketone type Paracaseicilus caseicola in fermented milk. The flavor detection and sensory evaluation of the fermented milk containing the ketone type Paracaseicilus caseicola show that the ketone type Paracaseicilus caseicola TGK has good ketone compound production capacity in the fermented milk, the sensory score is high, the flavor compound types of the fermented milk are increased, and the aroma quality of the fermented milk is improved.

The application relates to the technical field of edible essence. The application discloses a yogurt essence and a preparation method thereof. The raw material composition of the yogurt essence comprises ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2,3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thio butyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, p-cymene, 4-terpinenol, nerol, citral, geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, rosemary extract and bitter gourd extract. The yogurt essence prepared by the application has a flavor closer to real yogurt, good thermal stability and good flavor persistence.

The application discloses Leuconostoc mesenteroides subsp. mesenteroides JMCC0041 for cheese fermentation and application thereof, and belongs to the technical field of microbial engineering. Leuconostoc mesenteroides subsp. mesenteroides The application provides the Leuconostoc mesenteroides subsp. mesenteroides JMCC0041, which has a high and suitable diacetyl yield, a prominent butter flavor of a fermented cheese product, and a fermentation stability in a high-salt environment, and has a wide working temperature range, thereby expanding the application range of the Leuconostoc mesenteroides subsp. mesenteroides and enriching the germplasm resources of the Leuconostoc mesenteroides subsp. mesenteroides in China. The application is suitable for preparing a fermenting agent and a fermented cheese.

The invention provides a diacetoacetyl arylamine surface modifier, self-dispersing color paste and a preparation method, and belongs to the technical field of pigment color paste. The structural formula of the diacetoacetyl arylamine surface modifier is shown in the specification, the preparation method comprises the following steps: respectively carrying out diazotization on the component D1 and the component D2, dropwise adding two diazotization liquids into a diacetyl-p-phenylenediamine solution, carrying out a reaction on the reaction liquid until diazonium salt disappears, adjusting the pH value to 2-3, and carrying out post-treatment. In the diacetoacetyl arylamine surface modifier, an acidic hydrophilic group of D1 forms a high-density negative charge layer on the surface of a pigment, and particles are prevented from approaching through electrostatic repulsion; an alkaline auxiliary group of D2 forms a flexible steric hindrance layer through azo bonding, Van der Waals gravitation is further weakened, and surfactant-free nano-scale stable dispersion is realized by the alkaline auxiliary group and the flexible steric hindrance layer together; the diacetoacetyl arylamine pigment self-dispersing color paste is low in conductivity, good in storage stability and excellent in dispersion stability.

The present invention discloses a method for the preparation of cyclen (1,4,7,10-tetraazacyclododecane) including one or more of the following steps: • (1) intermediate 1 is reacted with butanedione in the presence of an ether solvent to form intermediate 2, • (2) Intermediate 2 is reacted with glyoxal in the presence of a solvent, a reducing agent and benzotriazole to form intermediate 3.

A kind of orange original pulp beer brewing process, saccharification filtration: after saccharification, malt powder is filtered with water to obtain wort;Wort is boiled and then enters the sedimentation tank to precipitate, hops is added at initial boiling, a kind of orange product is added in the sedimentation tank;S2 obtains liquid cooling, then add yeast to fermentation barrel after adding yeast, fermentation to sugar content reduction, natural temperature rise, add another kind of orange product, seal tank, diacetyl reduction;When diacetyl content reaches the standard, the fermentation broth is cooled, the bottom yeast and condensed precipitate are removed, and the orange original pulp beer is obtained.The advantages are: the orange original pulp beer is obtained: 3.6%vol, 10 o P, the orange flavor is rich, pure, natural and refreshing;The closing has slight orange flavor, the middle combined hops bitterness;It contains rich orange juice and peel nutrients.

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.