56 results about "Dimerumic acid" patented technology

The invention belongs to the technical field of microorganisms, and relates to a plant lactobacillus NXU-F1 strain and application thereof. The classification name of the bacterial strain is lactobacillus plantarum, the bacterial strain is preserved in Guangdong Microbial Culture Collection Center on June 20, 2025, and the preservation number of the bacterial strain is GDMCC No.66563. The invention also discloses a preparation method of the bacterial strain. The plant lactobacillus is strong in growth capability, has good adaptive capacity to environment, and can obviously increase the content of antioxidant substances when being applied to plant matrix fermentation. The lycium barbarum and grape compound fermented beverage is prepared by fermenting the lycium barbarum and grape compound fermented beverage, the content of polyphenol, flavone, polysaccharide and procyanidine in the beverage is obviously increased, and the increase of resveratrol and ferulic acid is particularly obvious; meanwhile, ester compounds are increased and aldehyde substances are reduced, so that the beverage is endowed with strong longan fruity flavor, and the flavor of harmonious sour and sweet taste and lingering aftertaste is formed.

The invention discloses a preparation method of a dairy cow placenta extract CP1 and application of the dairy cow placenta extract CP1 as an antioxidant substance. The preparation method comprises the following steps: taking normal delivery healthy Chinese Holstein dairy cow placenta homogenate as a substrate, shearing the dairy cow placenta into pieces, homogenizing by adopting a tissue homogenizer, adding papain, and acting for 4.7 hours under the conditions that the pH is 6.5 and the temperature is 55 DEG C; the antioxidative peptide has the advantages that the antioxidative peptide with five potential types is screened by the aid of virtual screening processes after the antioxidative peptide is inactivated in boiling water bath for 10 minutes, affinity of the antioxidative peptide with Keap1 after molecular docking is higher than that of TX6, the affinity of ANNGKQWAEVF with Keap1 is the strongest, accordingly, the antioxidative peptide is marked as CP1, the CP1 is excellent in free radical scavenging capacity, lipid peroxidation inhibition capacity, transition metal chelating capacity and reducing power, and the antioxidative peptide with the antioxidative peptide can be used for preparing antioxidative peptide products. In addition, a Keap1 / Nrf2 pathway in oxidative stress cells can be activated, so that the oxidative stress of the cells is relieved, and the compound can be applied as an antioxidant substance.

The invention discloses a special diet and a preparation process thereof, and the special diet comprises the following raw materials: 500-600 parts of a red date concentrated solution, 350-400 parts of purified water, 40-60 parts of collagen peptide, 4-6 parts of lycium ruthenicum primary pulp, 0.5-1.5 parts of donkey-hide gelatin oligopeptide powder, 0.5-1.5 parts of longan powder, 3-5 parts of gamma-aminobutyric acid essence, 0.5-1.5 parts of elastin peptide, 0.5-1.5 parts of cubilose peptide, and 0.5-1.5 parts of collagen tripeptide. And 0.5 to 1.5 parts of epigallocatechin gallate. According to the special diet disclosed by the invention, the matching of the red date concentrated solution and the lycium ruthenicum primary pulp not only provides abundant natural antioxidant substances, but also enhances the blood replenishing and beautifying functions of the product, and the combination of the collagen peptide, the elastin peptide and the collagen tripeptide provides multi-level nourishing protection and the like for skin and joint health. The whole preparation process is accurate and controllable in technological parameters, high in production efficiency and suitable for large-scale production, and the obtained product has the remarkable characteristics of being fine and smooth in taste, definite in effect and good in stability and can meet the diversified requirements of different people for functional dietary supplements.

The invention provides an edible coating fresh-keeping liquid suitable for low-temperature refrigeration of harvested tropical fruits and a storage and fresh-keeping method. The low-temperature cold storage edible film coating fresh-keeping liquid is soybean oil. When bananas or mangoes are coated with the edible coating liquid for low-temperature refrigeration, the occurrence of fruits under low-temperature refrigeration can be effectively inhibited, and the sensory quality and shelf life of the fruits can be maintained. Bananas or mangoes are subjected to soybean oil coating treatment, so that the relative conductivity of fruit tissues can be effectively reduced, and the integrity of fruit cell membranes is maintained; according to the present invention, the production of H2O2, O2 <-> and MDA can be significantly reduced, the activity of POD can be inhibited, and the activity of PPO, SOD and CAT can be enhanced so as to activate the anti-oxidation defense system of fruits, reduce the oxidative damage caused by cold injury, and enhance the accumulation of osmotic regulation substances; the content of antioxidant carotenoid can be increased, so that the stress resistance of the fruits is improved, and the cold injury of the fruits in the low-temperature storage process is reduced.

The invention relates to the technical field of analytical chemistry and food pharmacy detection, in particular to a rutin antioxidant activity colorimetric determination method based on a composite nano enzyme, which comprises the following steps: mixing a to-be-detected sample solution with an ABTS free radical cation working solution to carry out first reaction, so that an antioxidant substance in a sample and ABTS free radical cations are subjected to scavenging reaction; adding the composite nano enzyme, a 3, 3 ', 5, 5'-tetramethyl benzidine solution and a hydrogen peroxide solution into a system after the first reaction is completed, and initiating a second reaction; and measuring the absorbance value of the system after the second reaction under a specific wavelength, comparing the absorbance value with the standard curve obtained through the treatment in the same step, and calculating the antioxidant activity expressed by the equivalent concentration of rutin in the sample to be detected. By optimizing reaction conditions, the method provided by the invention simplifies operation steps and can provide accurate measurement results in a wider concentration range.

The invention relates to a formula of a tea drink, and relates to the technical field of homology of medicine and food, and the formula is prepared by compounding nine components of double-petal red rose, Hetian jade jujube slices, dried mulberry, longan pulp, Ningxia wolfberry, Xinhui dried orange peel, raspberry, Hunan lotus seed pulp and licorice slices according to a specific proportion. Synergistic interaction is realized through triple action mechanisms, the liver soothing and depression relieving of the double-petal red rose is taken as a regulation and control core, the cortisol level is reduced, and endocrine imbalance is improved; on the basis of benefiting qi and nourishing blood by jujube slices and Chinese wolfberry fruits, dried mulberries and raspberries are enriched with natural folic acid and antioxidant substances, so that the egg cell quality and reproductive microcirculation are improved in a targeted manner; longan-Hunan lotus seed meat is used for warming uterus and tonifying spleen, and dried orange peel-licorice tablets are combined to enhance component absorption and compatibility stability. The preparation method comprises the steps of gradient drying, precise mixing and cobalt-60 irradiation sterilization. According to the scheme, the absorption bottleneck of traditional substitutional tea is broken through, the bioavailability is improved, and the compound sub-health problems of female endocrine disorder, follicular development disorder and cold uterus and weak body are quantitatively solved.

Cosmetic multi-component active ingredient complex, functionally comprising at least one active ingredient from each of the following seven classes of active ingredients: • microbiome-modulating substances, • cell-protecting substances, • immunomodulating substances, • barrier-stabilizing substances, • antioxidant substances, • hydrating substances, • Soothing ingredients for sensitive skin, where the assignment of an active ingredient is made exclusively according to the primary cosmetic function defined in the description and multiple assignments are excluded.

The invention discloses a pet food containing probiotic-lactoferrin pellets and a preparation method of the pet food. An immune golden triangle formula is adopted, layered wrapping is carried out, active probiotics, prebiotics, protein for enhancing immunity and antioxidant substances are used as formula raw materials, the probiotics are wrapped by the prebiotics and milk fat globule membrane protein, and then the prebiotics and the milk fat globule membrane protein are wrapped by lactoferrin and shiitake mushroom powder. And finally, coating lactoferrin with a coating solution containing antioxidant substances to prepare pellets, and applying the pellets to preparation of pet food. Functional substances such as probiotics and immune protein are delivered to the intestinal tract through multi-layer wrapping, and various functional components capable of improving immunity in the intestinal tract have a synergistic effect, so that the immunity of pets can be remarkably improved.

The utility model relates to the technical field of mask products, and discloses white tea fiber mask cloth which comprises a mask body, eye holes, nostrils and a mouth hole are formed in the mask body, nose pastes are connected to the nostrils, and the mask body comprises a protective layer, a water storage layer, a liquid guide layer, a white tea skin-friendly layer and a liquid supplementing assembly. The protective layer, the water storage layer, the liquid guide layer and the white tea skin-friendly layer are sequentially arranged from top to bottom; the liquid supplementing assembly comprises liquid supplementing cotton, capsule balls and extrusion colloidal particles, the multiple pieces of liquid supplementing cotton are arranged on the upper surface of the protective layer and evenly distributed on the cheek part and the forehead part of the mask body, the capsule balls are arranged on the lower surfaces of the liquid supplementing cotton, and the capsule balls are filled with a white tea extracting solution; and the extrusion colloidal particles are uniformly distributed on one side surface, facing the capsule ball, of the fluid infusion cotton. The white tea mask has the beneficial effects that the white tea extracting solution is supplemented to the mask body through the capsule balls, so that the skin can fully absorb antioxidant substances in the white tea, and meanwhile, the suck-back phenomenon caused by overlong application time is avoided.

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

The present application relates to the technical field of nutritional supplement food, more specifically, to a double-protein balanced type of old-age nutritional supplement food and a preparation method thereof. The food comprises calcium, magnesium, zinc, iron, vitamin C, vitamin B6, vitamin E, vitamin B2, sodium selenite, nicotinamide, vitamin D3, vitamin A, vitamin B12, folic acid, vitamin B1 and vitamin K2. The present application is targeted at physiological characteristics and metabolic rules of middle-aged and old people, and scientifically proportioned various vitamins, minerals, essential fatty acids and antioxidant substances required by human body, so as to fully meet daily nutritional requirements of the middle-aged and old people and make up for insufficient dietary intake caused by decreased digestive and absorptive functions.

A high-antioxidant tomato flavoring condiment is made from tomato peel and pomace and tomato sauce as raw materials. The mixture undergoes ultrasonic pretreatment and enzymatic pretreatment, followed by a three-step fermentation process using brewer's yeast, lactic acid bacteria, and acetic acid bacteria. The ultrasonic pretreatment involves adding olive oil, glyceryl monostearate, and citric acid to the tomato peel and pomace juice, followed by ultrasonic treatment. This invention enhances the release of bioactive substances and the dissolution of nutrients through ultrasonic pretreatment and enzymatic hydrolysis, thereby significantly increasing the content of antioxidants in the tomato peel and pomace and improving the product's antioxidant capacity. Combined with a three-stage fermentation process, the product develops a unique flavor. The original condiment juice is amber in color, has a refreshing and tangy taste without astringency, and possesses strong antioxidant activity and tomato aroma. Furthermore, marine materials such as seaweed and sea grapes are added as raw materials to prepare a marine-based condiment. After fermentation, these release amino acids, anthocyanins, and other substances, effectively improving the product's nutritional value.

This invention relates to the field of health food technology, specifically to a method for preparing a tea oil-based paste and its beverage. This invention develops a tea oil-based paste that can be directly mixed with water. By compounding multiple components such as protein, polysaccharides, and curcumin, and using high-pressure homogenization technology to construct a stable tea oil dispersion system, it significantly improves the problems of oil separation and greasy taste in tea oil beverages. The unsaturated fatty acids and natural antioxidants abundant in tea oil in this invention optimize the nutritional structure of the beverage from both fatty acid composition and functional activity perspectives. After mixing the tea oil-based paste with water, a tea oil-based instant beverage with both nutritional value and good mixing properties can be obtained, aligning with the modern consumer market trend of healthier, more functional, and more convenient beverages.

The invention provides a bubble cap soft sweet food containing marine source components and a preparation method of the bubble cap soft sweet food, and belongs to the technical field of food processing. According to the bubble cap soft sweets provided by the invention, by adding algae oil, krill oil and other components from deep sea and combining scientific proportioning, polyunsaturated fatty acids and antioxidant substances are provided, and nutrition comprehensiveness and function synergy are realized; a specific flavor auxiliary agent is compounded to cover peculiar smell, and a nano-scale dispersion technology is matched to improve the texture, so that the soft sweets have fine and smooth mouth feel and unique flavor; an anti-sticking system is constructed by adopting a low-hygroscopicity sweetening agent, tight oil film wrapping and aluminum foil blister packaging, so that the product stability is remarkably improved; by accurately controlling technological parameters and introducing molecular distillation and automatic control technologies, efficient retention of components and production consistency are ensured, and the problems that traditional soft sweets are single in nutrition, poor in taste, prone to deterioration and the like are comprehensively solved.

The invention discloses a preparation method of composite meal replacement powder with multi-plant synergistic nutrition, and relates to the technical field of food nutrition and healthy food processing, and the preparation method comprises the processes of raw material pretreatment, drying treatment, crushing treatment and mixing. According to the preparation method of the multi-plant synergetic nutrition composite meal replacement powder, synergetic supply of high-quality protein, low-GI carbohydrate, dietary fiber, unsaturated fatty acid and multiple vitamins and mineral substances is achieved through scientific proportioning, the full-nutrition meal replacement requirement is met, and quinoa and pea protein are complementary to improve the essential amino acid spectrum; rS3 type resistant starch in the Chinese yam and cinnamyl aldehyde jointly participate in blood sugar regulation, and the phyllanthus emblica is rich in natural antioxidant substances, is beneficial to improving immunity, and is suitable for diabetes people, weight control people and lactose intolerant vegetarian diet people.

The application discloses a kind of flavor beef tallow and preparation method thereof, it is related to food processing technical field, comprising the following steps: step S10, obtain parachlorella protein extract;Step S20, parachlorella protein extract, reducing sugar and beef tallow are mixed, and Maillard reaction is carried out, to obtain first mixture;Step S30, first mixture is heat treated, to obtain second mixture, i.e. the flavor beef tallow.The parachlorella protein extract and reducing sugar are as core, construct dry method Maillard reaction system, generate a variety of rich flavor substances, produce bioactive polypeptide simultaneously, realize beef tallow flavor enhancement and nutrition upgrade.The flavor beef tallow prepared by the application is rich in bioactive polypeptide and Maillard reaction type antioxidant, with rich and pure flavor, balanced nutrition and excellent antioxidant stability.

The invention relates to the technical field of health care product preparation, in particular to fat dissolving powder and a preparation method thereof. Comprising the following raw materials in parts by weight: white kidney beans, flammulina velutipes, resistant dextrin, food essence, lactitol, inulin, vegetable and fruit plant enzyme powder, apple powder, compound probiotic powder, edible glucose, sorbitol, polydextrose, fructo-oligosaccharide, stachyose, xylooligosaccharide, L-arabinose, lactose and galactooligosaccharide. The fat dissolving powder disclosed by the invention selects the white kidney beans and the needle mushrooms as main materials, has the effects of promoting intestinal tract movement, accelerating the detoxification speed, helping a body to burn redundant fat, losing weight and beautifying, is rich in antioxidant substances, such as vitamin C and polyphenol compounds, and the components are beneficial to scavenging free radicals and reducing oxidative stress, so that the aging process is delayed, and the fat dissolving powder is suitable for being eaten by people. Various saccharides are added to further improve the intestinal environment, and L-arabinose is supplemented to inhibit the absorption of cane sugar and disaccharide in high-sugar and high-fat diet so as to achieve the effect of reducing blood sugar.

The invention discloses lactobacillus plantarum C067 capable of improving memory ability, fermented food thereof and application of the lactobacillus plantarum C067. The lactobacillus plantarum C067 can significantly improve the fear memory and spatial memory ability of individuals, increase the content of antioxidant substances in blood, reduce the level of inflammatory factors, influence the nerve receptor expression of the brain, promote neural signal transmission, regulate and control intestinal flora, increase the abundance of beneficial bacteria, and increase the acetic acid and butyric acid content of intestinal tracts; the fermented food also has the effect of remarkably improving the individual memory ability. The lactobacillus plantarum C067 disclosed by the invention can be used for preparing functional foods, health-care products and medicines for enhancing and improving the memory ability or improving memory impairment, and has a very wide application prospect.

The present invention discloses uterus warming and qi and blood tonifying honey medicinal tea and a preparation method thereof, and relates to the field of health-care medicinal tea.The uterus warming and qi and blood tonifying honey medicinal tea is prepared from the following raw materials in parts by weight: 5-20 parts of honey, 10-30 parts of red dates, 8-25 parts of longan pulp, 5-15 parts of fresh ginger, 3-12 parts of brown sugar, 5-15 parts of Chinese wolfberry fruits, 3-9 parts of radix angelicae sinensis, 2-6 parts of herba leonuri, 1-3 parts of amethyst powder, 50-150 parts of water and 2-8 parts of functional auxiliary materials, the mass ratio of the amethyst powder to the Chinese angelica to the motherwort herb is 1: 3: 2; through pretreatment and processing means such as fermentation of the red dates by lactobacillus plantarum, enzymolysis of cellulose and fermentation of saccharomycetes, the dissolution rate of key components such as total flavonoids and polysaccharides in the medicinal materials is effectively increased, and the prepared medicinal tea is better in taste and more unique in flavor by optimizing the raw material ratio and the preparation process; antioxidant substances can be generated in the yeast fermentation process, and oxidative degradation of active ingredients in the medicinal materials is effectively inhibited.

The invention relates to the technical field of food additives, in particular to low-temperature enzymolysis purple sweet potato natural milk flavor essence and a preparation method thereof.The essence is prepared from, by weight, 1-5 parts of lactone milk flavor compounds including delta-dodecalactone, delta-tetradecalactone and gamma-dodecalactone; 5-30 parts by weight of an anthocyanin compound; 150 to 250 parts by weight of soluble oligosaccharide; 80 to 120 parts by weight of beta-cyclodextrin; natural milk flavor substances are released from the purple sweet potatoes through a low-temperature enzymolysis technology, artificially synthesized spices do not need to be added, and the market requirements of cleaning labels are met; the low-temperature process (25-35 DEG C) effectively retains heat-sensitive nutritional ingredients in the purple sweet potatoes, especially antioxidant substances such as anthocyanin and the like, and the substances not only have a healthy function, but also can enhance the stability of flavor substances through the antioxidant effect.

The invention discloses a brewing method of mixed bacteria fermentation type kiwi fruit rice wine. The method takes high-quality glutinous rice and kiwi fruits as raw materials and sweet distiller's yeast and lactic acid bacteria as a mixed leavening agent, and is realized by the following steps: step (a), pretreating the kiwi fruits; (b) activating the strain to prepare a bacterial suspension; (c) pretreating the glutinous rice; (d) uniformly mixing the treated kiwi fruits and the treated glutinous rice; (e) mixing the strains according to the proportion, and carrying out co-inoculation fermentation; and (f) sterilizing to obtain a finished product. According to the technology, through mixed bacteria synergistic fermentation, the content of antioxidant substances in the kiwi fruit rice wine is remarkably increased, the antioxidant activity of the kiwi fruit rice wine is remarkably improved, the content of total polyphenol in the kiwi fruit rice wine reaches 42.44 mg / 100 mL, the content of total flavone in the kiwi fruit rice wine reaches 15.15 mg / 100 mL, the content of polysaccharide in the kiwi fruit rice wine reaches 31.03 mg / 100 mL, and the DPPH free radical scavenging rate reaches 85.37%.

The invention relates to rapeseed oil and a preparation method thereof, and belongs to the technical field of edible oil processing, physical refining of the rapeseed oil is realized through the process steps of raw material screening, low-temperature drying, double-screw squeezing, natural settling, centrifugal filtering, low-temperature crystallization dewaxing and the like, and chemical refining is not used in the whole process. Natural nutritional ingredients and antioxidant substances in the oil are effectively reserved, the clarity, stability and sensory quality of the oil are improved, and the method is suitable for production and processing of high-quality edible oil.

The invention relates to the technical field of preparation of cleansing products, in particular to a formula and a preparation method of skin-refreshing cleansing oil, and the skin-refreshing cleansing oil is characterized in that fatty acid ester components and polyoxyethylene ether surfactants in a system are balanced by adjusting the proportion of cetyl alcohol ethyl hexanoate to PEG-8 diisostearate; after the proportion is adjusted, the dosage of sorbitol polyether-30 tetraoleate is increased to 7%, and the strength of an interfacial film is improved; and tocopherol is added as an antioxidant substance, so that the risk of emulsification collapse caused by oxidation stability is reduced. According to the skin-refreshing cleansing oil formula and the preparation method, the strength of an interfacial film is enhanced by increasing the dosage of sorbitol polyether-30 tetraoleate, oxidation is inhibited by adding tocopherol, the content of squalane is dynamically adjusted by combining the proportion of polar / non-polar components, emulsification collapse and layering are effectively avoided, and it is ensured that the product is kept in a stable state in the storage and use process.

This application relates to the field of fruit wine blending technology, and more specifically, to a method for blending a blueberry health wine. The method includes fruit selection and processing, selection and extraction of raspberries, prickly pears, and goji berries, cleaning of fermentation equipment, preparation of fermentation liquid, low-temperature fermentation, pressing and filtration, low-temperature aging, blending, sterilization, and bottling. This invention also provides a blueberry health wine with enhanced health benefits prepared by this method and the application of this blending method. This invention adds raspberry wine, prickly pear wine, and goji berry wine obtained by soaking dried raspberries, prickly pears, and goji berries in white wine to blueberry wine. These wines contain antioxidants such as phenols, ketones, and ascorbic acid, as well as other health-promoting components from raspberries, prickly pears, and goji berries. This ensures the smooth and sweet taste of the blueberry wine while adding more nutrients, giving the blueberry health wine enhanced health benefits.

This invention provides an acne-removing gel candy and its preparation method. The raw materials for preparing the acne-removing gel candy include anti-inflammatory substances, antioxidants, skin improvers, acne bacteria inhibitors, and gel fillers. The anti-inflammatory substances include Haematococcus pluvialis oil, vitamin C derivatives, and plant oils; the antioxidants include yeast extract. This invention inhibits acne formation through anti-inflammatory substances, alleviates the effects of skin inflammation on the dermis to accelerate acne elimination through antioxidants, improves skin properties through skin improvers, and inhibits the proliferation of acne bacteria to repair acne. This multi-faceted approach effectively inhibits acne formation, clears acne, and improves skin after acne treatment.

The invention provides rose wine and a production method thereof, and relates to the technical field of rose wine brewing. The rose wine comprises the following components in parts by weight: 50-80 parts of fresh rose petals, 10-20 parts of natural honey, 3-10 parts of traditional Chinese medicinal materials, 7200-7600 parts of sorghum liquor and 2800-3000 parts of distilled water. Fresh rose petals, natural honey, traditional Chinese medicinal materials and high-quality base liquor are used as raw materials, and the rose wine is prepared through the process steps of ultrasonic extraction, fermentation, sterilization, filtration and the like. The finished wine has the unique fragrance of roses, is pure in taste and rich in nutrition, is rich in antioxidant substances, and has the effects of maintaining beauty and keeping young, soothing liver-qi stagnation, enriching blood and nourishing qi. The invention solves the problems of rough taste, insufficient fragrance and nutrition loss of the traditional rose wine, provides the rose wine which is pure in taste, rich in nutrition and unique in fragrance and the production method thereof, and has remarkable market competitive advantages and wide application prospects.

The invention relates to the technical field of microorganisms, in particular to a composite leavening agent with antioxidant activity and application. The compound fermentation agent is prepared from lactobacillus rhamnosus LGD-0817 and lactobacillus plantarum LEP-1208. The compound leavening agent is used for fermenting the traditional Chinese medicine composition, the antioxidant is added, the obtained traditional Chinese medicine fermentation composition contains probiotics, traditional Chinese medicine fermentation liquor and antioxidant substances, and the probiotics, the traditional Chinese medicine fermentation liquor and the antioxidant substances can effectively achieve a synergistic effect, so that free radicals in a body are efficiently removed, damage of oxidative stress to cells is reduced, and senescence is delayed. The traditional Chinese medicine fermented composition can effectively improve the intestinal flora structure, enhance the anti-oxidation defense capability of the body and inhibit inflammatory response through multiple ways, and shows a good comprehensive intervention effect in high-fat diet and D-galactose induced oxidative stress model mice; scientific basis is provided for applying the traditional Chinese medicine composition to products for delaying senescence and resisting oxidation, and the traditional Chinese medicine composition has clinical practical value.

This invention relates to a method for improving the intestinal tolerance of wheat bran dietary fiber based on synergistic modification by microorganisms and enzymes. The method includes ultra-fine grinding and high-pressure moist heat activation of wheat bran; multi-enzyme synergistic microbial stepwise treatment, first using high-temperature amylase and neutral protease to remove interfering components such as starch and protein, then using laccase to degrade lignin, resulting in a looser structure; subsequently, phytase efficiently degrades phytic acid, Aspergillus nidulan degrades the side chains of arabinogalactan, and snail enzyme and ferulic acid esterase work synergistically to convert insoluble arabinoxylan into soluble dietary fiber and release phenolic antioxidants. This method increases the soluble dietary fiber content of wheat bran by 2 times, reduces phytic acid to 10 mg / g, increases free phenolic acid content by 40%, achieves a DPPH free radical scavenging rate of 60%, significantly enhances antioxidant activity, and significantly reduces IgG levels in mouse models compared to those consuming unmodified wheat bran, thus improving intestinal tolerance and probiotic function; the product can be used as a high-quality functional food ingredient.

The present invention discloses a salad dressing of green tea whey protein Pickering emulsion and its preparation method. The salad dressing comprises 0.8 - 1.4% of whey protein, 50.0 - 70.0% of edible oil, 15.0 - 35.0% of tea soup, 0.2 - 0.5% of pectin, 0.4 - 0.7% of citric acid, 1.0 - 4.0% of white vinegar, 5.0 - 20.0% of sucrose, and 0.8 - 1.4% of table salt. On the one hand, taking whey protein as a raw material, the present invention solves the problem of the harm caused by high cholesterol to health. On the other hand, the combination of whey protein and green tea adds a special tea flavor to this product. The polyphenols in green tea are a strong antioxidant substance, which can effectively scavenge free radicals in the human body, block the process of lipid peroxidation in the human body, enhance the activity of substances in the human body, and can effectively prevent the oxidation of the salad dressing. By adopting a pre-aqueous phase sterilization process, the phenomenon of unstable emulsion structure caused by directly heating and sterilizing the emulsion is avoided.

This invention relates to a method for preparing modified pollen extract and its application in cosmetics. The invention modifies the pollen extract using a specific concentration of oxidant. This process achieves two main effects: firstly, decolorization, making it suitable for use as a raw material in cosmetics such as foundation; secondly, the oxidant slightly corrodes the surface and inner walls of the pores, increasing the porosity and specific surface area of ​​the pollen extract and opening up the interconnected channels between the pores, thereby significantly improving the oil absorption performance of the cosmetic and reducing makeup smudging. Furthermore, the oxidation modification treatment reduces the density of the pollen extract, giving it excellent rolling feel, silky texture, and suspension stability in cosmetics, avoiding the heaviness and mask-like feel of traditional high-density powders, achieving a balance between high coverage and a lightweight feel. The pollen extract of this invention contains flavonoids and superoxide dismutase, providing the cosmetic with additional skin-nourishing effects such as anti-oxidation and anti-inflammation.