51 results about "Disodium guanylate" patented technology

The invention relates to a condiment of mushroom extract and process for preparation, wherein the raw materials include (by weight percent): mushroom powder 5-40, sodium glutamate 10-40, table salt 5-30, sugar 5-20, maltodextrin 2-20, yeast extract 0.1-1, disodium 5'-inosinate and disodium 5'-guanylate 0.2-2, cooking oil 0.2-2. and the preparing process comprises disintegrating the dried mushroom into mesh fines, charging other raw materials, carrying out mixing, palletizing and vacuum drying.

The invention discloses a nutrient-functional feed attractant containing the following components: 50-60% of sodium glutamate, 5-10% of disodium guanylate, 5-15% of yeast nucleotides, 15 -25% of glycine (by weight percent). The nutrient-functional feed attractantis regulated by functional nerves to be combined with taste sense, excites feeding center, promotes intake, improves intake quantity, and attracts animals to eat much so as to grow fast; simultaneously, the nutrient-functional feed attractant enhances the digestion function of stomach and intestine, effectively improves the intake quantity, and promotes the secretion of gastric acid and pepsin as well as the digestion function of the animals; and the digestion, conversion and utilization rates of the feed are improved. Without residual and toxic or side effect, the nutrient-functional feed attractant is safe, belongs to a green feed additive, and has excellent reflection effects in breeding practices.

The invention discloses a method for preparing a flavor agent I+G (disodium 5'-inosinate + disodium guanylate) released by conditions, belonging to the field of food processing technologies. The method comprises steps of heating up so as to dissolve food gum water solution; controlling temperature so as to keep the colloid to be at sol state; adding I+G solution; stirring uniformly; cooling down the gel; crushing; embedding the I+G gel particles; curing so as to release I and G. The method takes full advantage of the characteristic of thermal reversible hydrophilic food gum, I and G are effectively embedded, the I+G particles are added into sizing agents for meat paste products to be pickled so as to effectively prevent I and G from being decomposed by phosphoesterase in the sizing agents, furthermore, when the product is ripened, the phosphoesterase inactivates due to being heated, the gel particles are heated so as to dissolve and release I and G, so that the I and G give full play to enhancing the flavor, maintain the maximum effect in enhancing the flavor, not only can keep the good flavor of the product but also can reduce the dosage, therefore, the flavor agent I+G has important practical value.

The invention discloses a nucleotide probiotic capsule for delaying senescence, and belongs to the technical field of medicine and health care. The nucleotide probiotic capsule comprises a capsule shell and a content, wherein the content comprises four exogenous nucleotides and five probiotics; the exogenous nucleotides comprise 5'-cytidine monophosphate (5'-CMP), 5'-adenosine monophosphate (5'-AMP), 5'-disodium uridine monophosphate (5'-UMPNa2) and 5'-disodium guanylate (5'-GMPNa2); the probiotics comprise lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei and the like; and the content of the probiotics is greater than 1 * 10 <7>CFU / g. The nucleotide probiotic capsule for delaying senescence can remove free radicals in a body, inhibit oxidative damage of the free radicals to the body and prolong the cell life, has multiple health care effects of delaying senescence, prolonging life, improving immunity, regulating intestinal flora and the like, is convenient to carry and take, and is a health care food suitable for middle-aged and elderly people.

The invention discloses a method for preparing 5'-disodium guanylate. The method comprises the following steps of: A, performing 5'-phosphorylation reaction by taking guanosine sodium salt and triethyl phosphate serving as raw materials; B, hydrolyzing phosphorylation reaction solution obtained in the step A in ice water to obtain hydrolyzate containing 5'-guanylate; C, adjusting the pH value of the hydrolyzate of the step B to be 9.0 to 10.0 with ammonium to obtain aqueous solution of the 5'-guanylate; D, standing aqueous solution of the step C and naturally demixing, and adjusting the pH value of a water phase layer of a lower layer to be 3.0+ / -0.5 with hydrochloric acid to obtain mixed solution containing a large amount of 5'-guanylate precipitate; E, separating the mixed solution of the step D to obtain a wet product of the 5'-guanylate; and F, dissolving the wet product of the 5'-guanylate of the step E in water, adjusting the pH value to be 8.0+ / -0.5 with sodium hydroxide, flowing 95 percent ethanol and crystallizing to obtain the 5'-disodium guanylate. The preparation method is simple and has light pollution.

The present invention discloses fruit and vegetable composite pickle preparation method which is prepared from Chinese watermelon, carrot, psidium guajave, pineapple, green mango, salt, water, apple vinegar, coconut milk, disodium guanylate, sodium inosinate, olive oil, light soy sauce, cinnamon powder, beet sugar, stevioside, grape seed procyanidins, lycopene, protamine, pectin and sodium alginate as raw material by blanching, pickling, re pickling, ultra high pressure treatment and standing. The nitrite content in the pickle is significantly reduced, the resulting pickle nearly do not contain nitrite, so that consumer nitrite poisoning may not be produced, the fruit and vegetable composite pickle is safer, the crispness of the prepared composite pickle is improved, and the composite pickle tastes crisp.

A liquid chicken bouillon is composed of a variety of raw materials and water. Following are the main raw materials weight ratio: sodium glutamate 38 to 42, salt 18 to 20, sucrose 5 to 6, chicken powder 2 to 5, flavor sodium nucleotides 2 to 3, 5'-sodium inosinate 1 to 3, 5'- sodium guanylate. The concentration of the mixture of the said materials and water is 40 to 80 percent, and the said mixture also is added adequate curcumin and adequate preservatives. It belongs to a novel chicken bouillon product with easy-to-use, high product quality advantages.

The invention discloses a preparation method of partially reduced graphene oxide, belonging to the application technical field of graphene oxide. Graphene oxide is dispersed in water, a reducing agentis added and reacted to obtain partially reduced graphene oxide; the reducing agent is one or more of components selected from adenylate, disodium adenylate, dipotassium adenylate, adenosine-5'-diphosphate dipotassium salt, cytidylic acid, cytidine-5'-monohposphate disodium salt, cytidine dipotassium, guanylic acid, disodium guanylate, dipotassium guanylate, uridylic acid, disodium uridine-5'-monophosphate, and dipotassium uridine-5'-monophosphate. Nucleotides have different types of R groups, and can interact with graphene oxide by various forces, such as hydrophobic force, electrostatic force and hydrogen bond force, so as to control the surface properties of graphene oxide.

The invention belongs to the technical field of beverage processing and discloses a Liupao tea vinegar beverage and a preparation method thereof. The beverage is prepared from, by weight, 400-1100 parts of Liupao tea, 300-900 parts of cordate telosma, 90-200 parts of medicinal materials, 1-3 parts of stevioside, 2-6 parts of citric acid, 2-6 parts of ascorbic acid, 2-6 parts of carthamin yellow, 3-5 parts of nisin, 2-4 parts of carboxymethyl cellulose sodium, 2-4 parts of citronellal, 1-3 parts of disodium guanylate and 1000-2000 parts of water. The beverage is obtained by steps of extracting, mixing, sterilizing, filling, sealing, cooling and the like. Raw materials of the Liupao tea vinegar beverage are easy to acquire, the preparation method is simple, and short production cycle, low cost and long product storage time are realized. In addition, the Liupao tea vinegar beverage has the advantages of nutritional richness, sweet-sour tastiness, strong tea aroma and special flavor and is a novel nutritional tea vinegar beverage remarkably effective in fever treatment.

The invention relates to a flavouring, and more specifically relates to an oyster powder, an oyster fine powder prepared by using oyster meat and a preparation method. the oyster fine powder comprises the following components by weight: 5-12 parts of oyster powder, 5-10 parts of onion powder, 2-4 parts of caraway powder, 16-20 parts of corn modified starch, 15-22 parts of monosodium glutamate, 0.75-1.5 parts of disodium ribonucleotide, 0.75-1.5 parts of disodium guanylate, 15-20 parts of salt, 2-4 parts of black pepper powder and optionally 2-5 parts of white sugar. The preparation method comprises the steps of processing the raw materials under high temperature and high pressure, crushing, grinding, mixing and uniformly mixing. The oyster fine powder has the advantages of abundant nutrition, delicious taste, no fishy smell of seafood, oyster fragrance and natural material adoption. The oyster fine powder can be taken as the flavoring, and can be prepared to a seafood soup with delicious and tasty performance by brewing with boiled water, can be taken as a chafing dish ingredient, or can be taken as a salting seasoning of various seafood dishes, and the oyster fine powder is the natural, delicious and safe food.

The invention discloses onion soybean sauce and a preparation method thereof. The onion soybean sauce comprises the following components in parts by weight: 100-300 parts of onion, 50-150 parts of potato, 10-50 parts of hawthorn, 1-10 parts of nitric acid, 1-10 parts of star anise, 1-10 parts of granulated sugar, 1-10 parts of edible salt, 1-5 parts of pepper, 1-5 parts of disodium guanylate, and 200-1,000 parts of water. The preparation method is safe and effective by applying ultraviolet ray for sterilization, microorganisms and spores capable of growing in the onion soybean sauce can be completely destroyed, and nutrition in the onion soybean sauce can be furthest maintained, and the onion soybean sauce has an effect of cancer resistance.

The invention discloses a novel beautiful millettia root health-care beverage. The novel beautiful millettia root health-care beverage is prepared from beautiful millettia root, black tea, cortex moutan, radix notoginseng, eupatorium, cimicifugae foetidae, wolfiporia extensa, snow pear vinegar, ginkgetin, polypropylene pyrrolidone, potassium hydroxypropyl methyl cellulose, agar, DuPont EEA2112AC compatibilizer, food grade antioxidant 264, carrageenan, epoxidized soybean oil fatty acid, tartrazine, nisin, molybdenum element, manganese element, cobalt element, alanine, isoleucine, serine, tyrosine, vitamin E, vitamin B1, vitamin C, aspartame, starch sugar, dihydroisojasmone, ethyl vanillin, methyl-furfuryl fumarate, 51-disodium guanylate and potassium guanylate. The novel beautiful millettia root health-care beverage has rich nutrition, sweet and sour taste and rich tea aroma, is a novel beverage, has the effect of removing ozostomia after drinking, and has a significant role in curing or relieving ozostomia symptoms.

The invention discloses a spicy and hot beef instant noodle bagged sauce. The spicy and hot beef instant noodle bagged sauce is prepared from the following raw materials in parts by weight: palm oil, edible beef tallow, black pepper, pepper, chive, star aniseed powder, celery, garlic, soy sauce, sesame oil, momordica grosvenori, grape pips, buckeye, sunflower flower discs, dracoceph-alum rupestre, lychee seeds, ligusticum wallichii, phacellanthus tubiflorus, holly leaves, herba leucatis molloissimae, ginkgetin, polypropylene pyrrolidone, potassium hydroxypropyl methyl cellulose, agar, a DuPont EEA2112AC compatilizer, a food-grade antioxidant 264, guar gum, epoxydized soyabean oil fatty acid, vitamins, amino acids, microelements, dihydrojiasmone, ethyl vanillin, carvone, methyl-furfuryl fumarate, 51-disodium guanylate, potassium guanylate and capsanthin. The spicy and hot beef instant noodle bagged sauce is prepared through a continuously sectional type stir-frying technology. The sauce disclosed by the invention is mellow, full and harmonious in overall flavor, delicious and mellow in taste, joyful in fragrance, high in overall acceptability and stable in quality.

The invention discloses a formula of non-sodium salt with a good salty feature. The non-sodium salt comprises the following components in parts by weight: 94 to 96.85 parts of potassium chloride, 1.0 to 1.1 parts of calcium phosphate, 0.8 to 3.1 parts of sodium glutamate, 0.05 to 0.3 part of one or a mixture of more of liquiritin, licorice glycosides sodium, licorice glycosides disodium and stevioside, 0.5 to 1.6 parts of one or a mixture of more of malic acid, citrate and succinate, 0.2 to 1.05 parts of one or a mixture of more of sodium inosinate and disodium guanylate. The non-sodium salt disclosed by the invention has a good salty feature; the bitter taste and the chemical state of substitutes, such as potassium chloride, magnesium chloride and magnesium sulfate, in the prior art are eliminated; the flavor enhancing effect is obviously higher than that of potassium glutamate.

The invention discloses a chicken juice mushroom soup material. The material comprises, by weight, 3-5% of mushroom grains, 2-3% of chive grains, 1-2% of garlic powder, 1-2% of onion powder, 1-2% of fresh ginger powder, 1-2% of chicken fine powder, 1-2% of S'-sodium inosinate S'-disodium guanylate, 60-75% of salt, 10-16% of monosodium glutamate, 2-3% of chicken bouillon, 1-2% of chicken essence, 1-2% of white pepper powder, 2-4% of glucose, and 0.5-1% of food grade gelatin. The chicken juice mushroom soup material is based on the safety and the health, has significant product characteristics of delicacy, nutrition and convenience, and is specifically applicable for services of fast-paced lives.

The invention discloses a kelp white gourd soup stock. The kelp white gourd soup stock comprises, by weight, 65-78% of salt, 8-15% of monosodium glutamate, 5-10% of a kelp particle, 1-2% of a seafood essence, 3-6% of shrimp powder, 3-5% of a white gourd slice, and 1-2% of S'-sodium inosinate-S'-sodium guanylate. The kelp white gourd soup stock which is based on safety and health and has the key characteristics of delicacy, nutrition and convenience specially provides services for fast-paced lives.

The invention discloses a novel dendrobium officinale tea beverage. The novel dendrobium officinale tea beverage is prepared from the following raw materials: fresh dendrobium officinale branches, white primary tea, cloves, lotus leaves, radix puerariae, raw rehmannia glutinosa, lily magnolia, herba menthae, fructus forsythiae, mulberry barks, rhizoma anemarrhenae, sweet osmanthus flowers, malt vinegar, polypropylene pyrrolidone, sodium hydroxypropyl methylcellulose, potassium polyacrylate, sodium alginate, an American DuPont EEA2112AC compatibilizer, a food-grade antioxidant iso-VC potassium, xanthan gum, carthamin yellow, nisin, malt sugar, starch sugar, acesulfame potassium, xylitol, vitamin E, vitamin K, vitamin PP, alanine, glutamic acid, aspartic acid, glycine, ferrum, selenium, cobalt, zinc, furfuryl propylfumarate, 51-disodium guanylate, 51-disodium flavor nucleotide, glycine, carvone, dihydro jasmone, isoamyl acetate and 2-hexenol. The beverage disclosed by the invention can be used for effectively treating or alleviating halitosis symptoms.

The present invention relates to a fish cake suitable for children. The fish cake is made from the following raw materials in parts by weight: 40-60 parts of minced fish, 4-6 parts of egg white, 4-6 parts of diced carrots, 10-15 parts of starch, 2-4 parts of edible salt, 1-1.5 parts of edible vinegar, 1-5 parts of monosodium glutamate, 1-5 parts of honey, 0-0.5 part of citric acid, 0-0.3 part of disodium guanylate and 8-12 parts of drinking water containing lemon juice. The minced fish is prepared by using sole fish fleshes as a raw material, the fish fleshes are cut into blocks, the fish blocks are soaked using the drinking water containing the lemon juice for 10-20 minutes, the soaked fish blocks are taken out to be drained, the egg white is added, and mincing and blending are conducted. The raw materials are mixed and stirred evenly, a mixture is squeezed into a mold groove to be long-strip-shaped semi-finished products via a pumping machine, the semi-finished products are cooked, and the cooked semi-finished products are sliced to obtain products. The fish cake is good in mouthfeel, has nutrients suitable for the children, is also convenient in processing processes and meets requirements of modern productions.

The invention discloses a phagostimulant for Eriocheir sinensis and a preparation method and application of the phagostimulant. The phagostimulant comprises, by weight, 60-70 parts of cottonseed mealenzymatic hydrolysis peptide, 3-6 parts of 5'-disodium guanylate, 1-3 parts of antioxidant, 3-5 parts of mildew preventive and 1-3 parts of zeolite powder. The invention further relates to Eriocheir sinensis feed containing the phagostimulant, and the adding quantity of the phagostimulant in the compound feed is 0.2-0.8%. The phagostimulant has the advantages that the phagostimulant is prepared according to the ingestion habits of the Eriocheir sinensis, the appetite of the Eriocheir sinensis can be simulated when the phagostimulant is used, the slow ingestion problem of the Eriocheir sinensisis solved effectively, the ingestion speed and quantity of the Eriocheir sinensis are increased, feed utilization rate is increased favorably, and digestion is promoted.

The invention discloses composite pickled vegetables. The composite pickled vegetables are prepared from the following components in parts by weight: 50-60 parts of cucumbers, 20-25 parts of needle mushrooms, 25-30 parts of asparagus lettuce, 5-15 parts of garlic, 5-10 parts of tender ginger, 30-40 parts of salt, 20-24 parts of water, 15-20 parts of miso paste, 5-10 parts of sweet fermented flour paste, 5-10 parts of disodium guanylate, 3-7 parts of sodium inosinate, 25-30 parts of peanut oil, 12-15 parts of soy sauce, 3-10 parts of Chinese cinnamon, 5-15 parts of beet sugar, 3-8 parts of xylitol, 3-5 parts of grape seed proanthocyanidins, 1-3 parts of astaxanthin, 7-10 parts of protamine, 15-25 parts of carrageenin and 8-12 parts of sodium alginate. According to the prepared pickled vegetables disclosed by the invention, the content of nitrite is notably reduced, and the pickled vegetables hardly contain the nitrite, so that consumers do not generate the phenomenon of nitrite poisoning, and the pickled vegetables are safer. The prepared pickled vegetables are high in crispness, and crisp and refreshing in mouth feel.

The invention discloses a sauce bag of pickled vegetable instant noodles. The sauce bag comprises the following raw materials in parts by weight: rapeseed oil, camellia oil, pepper, Chinese prickly ash, chive, star aniseed powder, celery, cinnamon powder, soy sauce, sesame oil, momordica grosvenori, grape seeds, buckeye, sunflower discs, dracocephalum rupestre hance, lychee seeds, ligusticum wallichii, phacellanthus tubiflorus, holly leaves, leucas mollissima, ginkgetin, polyvinyl pyrrolidone, hydroxypropyl methyl cellulose, agar, a DuPont EEA2112AC compatilizer, a food-grade antioxidant 264, guar gum, epoxy soybean oil fatty acid, vitamins, amino acids, trace elements, dihydro jasmine, ethyl fragrance, carvone, fumaric acid furfuryl alcohol methyl ester, 51-disodium guanylate, guanylic acid potassium and citric acid. The sauce bag of the pickled vegetable instant noodles can be made by using a continuous sectional frying process. The sauce of the sauce bag is smooth and harmonious in overall flavor, delicious and mellow in taste, pleasant in fragrance, high in overall acceptability and stable in quality.

The invention discloses anti-allergy nutritional milk powder which consists of the following substances in parts by weight: 100 grams of fresh milk, 12-19 grams of arachidonic acid, 8-15 grams of prebiotics, 0.5-1 part of beta-carotene, 0.5-1.5 grams of complex vitamins, 14-22 grams of 5'-disodium guanylate, 12-20 grams of disodium uridine-5'-monophosphate and 2-3 grams of mineral substances. According to the mode, the anti-allergy nutritional milk powder disclosed by the invention is enriched in multiple nutritional ingredients, has the advantages of high water solubility and high absorption rate, is nonirritant to intestines and stomach, can meet the requirements of infants on amino acids and vitamins and has the immunoregulation and protein allergy-resistant effects, and edible safety of infants is guaranteed.

The present invention discloses fruit and vegetable composite pickle comprising the following components in parts by weight: 20-30 parts of Chinese watermelon, 10-15 parts of carrot, 5-15 parts of psidium guajave, 4-10 parts of pineapple, 5-9 parts of green mango, 10-25 parts of salt, 25-30 parts of water, 5-8 parts of apple vinegar, 3-8 parts of coconut milk, 4-10 parts of disodium guanylate, 4-7 parts of sodium inosinate, 15-22 parts of olive oil, 4-12 parts of light soy sauce, 2-4 parts of cinnamon powder, 10-20 parts of beet sugar, 5-10 parts of stevioside, 3-5 parts of grape seed procyanidins, 0.5-2 parts of lycopene, 3-5 parts of protamine, 4-8 parts of pectin and 2-5 parts of sodium alginate. The nitrite content in the pickle is significantly reduced, the resulting pickle nearly do not contain nitrite, so that consumer nitrite poisoning may not be produced, the fruit and vegetable composite pickle is safer, the crispness of the prepared composite pickle is improved, and the composite pickle tastes crisp.

The invention discloses a peanut zingiber officinale candy and a preparation method thereof. The peanut zingiber officinale candy comprises the following raw materials: zingiber officinale, saute peanut flour, Chinese yam, cinnamon, brown sugar, flour, ginkgo flavone, polypropylene pyrrolidone, hydroxypropyl methyl cellulose potassium, agar, DuPont EEA2112AC compatibilizer, a food grade antioxidant 264, guar gum, epoxidized soybean oil fatty acid, vitamin, amino acid, trace elements, dihydro jasmone, ethyl vanillin, carvone, methyl-furfuryl fumarate, 51-disodium guanylate, and potassium guanylate. The peanut zingiber officinale candy is prepared by the steps of: mixed powder preparation, medicinal liquid extraction, mixing, syrup preparation, remixing, coagulation, and flaking, etc. The peanut zingiber officinale candy provided by the invention integrates the efficacy of zingiber officinale, Chinese yam, cinnamon and other traditional Chinese medicines, and can play the role of refreshing, fatigue relieving and the like. The zingiber officinale candy has good fatigue relieving effect, and has no side effect.

The invention discloses a novel dendrobium officinale beverage which comprises the following materials of fresh dendrobium officinale strip, Baimao tea, semen cassia, liquorice, momordica grosvenori, honeysuckle, flos sophorae, mint, fructus forsythia, white mulberry root bark, rhizoma anemarrhenae, sweet-scented osmanthus, malt vinegar, polypropylene pyrrolidone, hydroxypropyl methyl cellulose, potassium polyacrylate, sodium alga acid, American Dupont EEA2112AC compatilizer, food grade antioxygen VC potassium, xanthan gum, carthamin yellow, nisin, maltose, starch sugar, acesulfame potassium, xylitol, vitamin E, Vitamin K, vitamin PP, alanine, asparaginic acid, glycine, iron element, selenium element, cobalt element, zinc element, fumaric acid furfuralcohol propyl ester, 51-disodium guanylate, 51-disodium ribonucleotide,glycine, carvone, dihydro jasmine, isoamyl acetate, and 2-hexenol. The beverage can effectively cure or alleviate the symptom of bad breath.

The invention discloses a diced-chicken-flavor instant noodle sauce bag. The diced-chicken-flavor instant noodle sauce bag is prepared from the following raw materials in parts by weight: camellia oil, lard, peppers, Chinese prickly ash, chives, garlic, celery, gingers, soy sauce, sesame seed oil, fructus momordicae, grape seeds, Chinese buckeye seeds, sunflower heads, rupestrine dragonhead herb, litchi seeds, ligusticum chuanxiong, phacellanthus tubiflorus, Chinese holly leaves, herba leucatis molloissimae, ginkgo flavones, polypropylene pyrrolidone, potassium hydroxypropyl methylcellulose, agar, an EEA2112AC compatilizer (Dupont), a food-grade antioxidant 264, guar gum, epoxidized soybean oil fatty acid, vitamins, amino acids, trace elements, dihydro jasmone, ethylvanillin, carvone, methyl furfuryl fumarate, 51-disodium guanylate, potassium guanylate, and chicken essence; and the diced-chicken-flavor instant noodle sauce bag is prepared by a continuous sectional stir-frying technology. The diced-chicken-flavor instant noodle sauce bag disclosed by the invention has a mellow and harmonious overall flavor, a delicious and mellow taste, as well as a pleasant aroma, and thus, the diced-chicken-flavor instant noodle sauce bag is high in overall acceptability and stable in quality.

The invention discloses a method for regulating and controlling a disodium guanylate crystallization process through oil separation and transformation. The method comprises the following steps: step 1: adding isopropyl alcohol into a disodium guanylate water solution with the pH (Potential of Hydrogen) value of 9.5 to 10.0 as a counter solvent and enabling a mixed solution to be at an oil state; step 2: adding a disodium guanylate I type crystal into the mixed solution obtained by the step 1 as a seed crystal; slowly dropwise adding a disodium guanylate water solution with the pH value of 7.0 to 7.7 and carrying out crystal transformation, wherein the temperature of a system is controlled to be 20 DEG C to 40 DEG C and stirring strength is 150rpm to 400rpm; step 3: dropwise adding a mixed solution of the isopropyl alcohol and hydrochloric acid into the solution obtained by the step 2 and carrying out cooling treatment to improve the yield of a product; filtering and drying to obtain the product. The method disclosed by the invention has the advantage that the crystallization process is simple to operate and has good repeatability; the disodium guanylate I type crystal product with uniform granularity can be obtained and the problems of difficult crystal transformation, low yield and the like, caused by the fact that the isopropyl alcohol is used as a solvating-out agent, can be effectively improved.

The invention discloses a flavor-enhancing composition, which comprises the following effective components in parts by weight: 6-9 parts of sodium glutamate, 0.5-2 parts of sodium Inosinate, 0.5-2 parts of disodium guanylate, 1-4 parts of fungus powder, and 1-4 parts of yolk powder, and the following auxiliary components in parts by weight: 0.5 part of salt, 0.5 part of white granulated sugar, 0.5 part of soluble dextrin, 0.5 part of soluble starch and 0.5 part of chicken fat. The flavor-enhancing composition is obvious in flavor-enhancing effect, delicious in taste, simple in raw material preparation and configuration processes, convenient and practical.

The invention discloses a vinegar tea beverage containing radix millettiae speciosae and having a healthcare function. The vinegar tea beverage comprises radix millettiae speciosae, black tea, radix notoginseng, herba eupatorii, gardenia, radix puerariae, momordica grosvenori, mulberry vinegar, ginkgetin, polypropylene pyrrolidone, hydroxypropyl methyl cellulose, agar, American Dupont EEA2112AC compatilizer, food-grade antioxidant 264, locust bean gum, epoxidized soybean oil fatty acid, tartrazine, nisin, molybdenum element, manganese element, cobalt element, tryptophan, isoleucine, serine, tyrosine, vitamin K, vitamin B1, vitamin C, aspartyl benzene tryptophan methyl ester, starch sugar, dihydrogen jasmone, ethyl vanillin, vanillin, methyl furfuryl fumarate, 51-disodium guanylate and potassium guanylate. The vinegar tea beverage is rich in nutrition, sour, sweet, tasty, refreshing and strong in tea aroma and is novel; the vinegar tea beverage has efficacy of dispelling bad breath and has remarkable effect on treating or relieving bad breath.