31 results about "Fat oxidation" patented technology

The application discloses a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and application thereof. The preservative comprises Lactobacillus pentosus R3, the Lactobacillus pentosus R3 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No. 26346, and the preservation date is December 27, 2022. The preservative is inoculated on the surface of the meat product, the growth of spoilage microorganisms can be inhibited, fat oxidation of the meat product is delayed, the shelf life of the smoked meat product is prolonged, the content of polycyclic aromatic hydrocarbons in the smoked meat product can be significantly reduced, and the food safety is improved.

The application provides a clinical marker screening method and system after metabolic response typing and application. Specifically, according to the change of metabolic indexes of normal weight people and overweight / obese people before and after meals, three clusters based on respiratory quotient (RQ) are found; the fasting fat oxidation capacity, postprandial metabolic response and postprandial blood glucose response of people belonging to different clusters also have different dynamic change patterns. In addition, key biomarkers distinguishing the three clusters are also found; the prediction model constructed by using the key biomarkers can accurately divide the subjects into three RQ clusters and can be used for predicting the results of weight loss intervention and life intervention guidance. The system constructed according to the clinical markers of the application has high sensitivity and accuracy, the indexes used are easy to obtain, and has good clinical application prospect.

The invention belongs to the technical field of food processing, particularly relates to a tall milk skin solid dairy product and a preparation method thereof, and aims to introduce an octenyl succinic acid tamarind polysaccharide ester and ferulic acid chitosan whey protein conjugate aiming at the problems that a traditional milk skin product is low in structural strength and easy to oxidize and deteriorate. The preparation method comprises the following key steps: premixing the two compounds with raw milk according to a specific ratio, heating, adding fried tall milk, staged temperature control standing, cooling and the like to finally obtain the finished product. In the two modified compounds, the former is prepared through an esterification reaction of polysaccharide and anhydride, and the latter is prepared through an enzymatic grafting and protein conjugation reaction. Through the synergistic effect of the components, the mechanical strength and lifting completeness of the milk skin layer can be remarkably enhanced, fat oxidation is effectively inhibited, the shelf life is prolonged, and the fusion degree of taste and flavor is improved. The method is reliable in process, and the obtained product has both traditional flavor and stable quality of modern food, and has good application prospects.

The present application relates to food preservation technology field, propose a kind of additive influence analysis method on goose meat storage quality, steps include: after pretreatment, goose meat is placed in pickling liquid containing additive and pickled;After pickling, halogenation, vacuum packaging and secondary boiling water sterilization are carried out, and stored in cold storage condition;During storage, total number of colonies, pH value, TVBN value, TBARS value, color difference, texture characteristics, sensory evaluation score and volatile flavor substances are detected periodically.The present application evaluates the influence of different additives on the storage quality of marinated goose through multi-dimensional index system, and the results show that: composite natural preservative can significantly inhibit microbial growth and fat oxidation, extend the shelf life to more than 35 days, and improve texture and color;Fresh spices and hot reaction goose meat essence give marinated goose rich layered flavor and prominent spicy characteristics respectively.The present application provides experimental basis for the application of natural composite additives in marinated goose preservation and flavor control, and can guide industrial production.

This utility model discloses a sealing device for pre-processed meat, belonging to the technical field of sealing equipment. The technical solution includes a base plate, a sealing barrel, and a lid fitted over the sealing barrel. The sealing barrel is located on top of the base plate, and the lid and sealing barrel are connected by a snap-fit. A through groove is provided on one side of the lid. A vacuum pump is located on the top of the base plate. A pipe is fixedly embedded on one side of the sealing barrel, passing through the through groove. A one-way valve is installed on the pipe, and a flexible hose is fixedly connected to the vacuum pump. The beneficial effects of this utility model are: the design of the vacuum pump, and the connection between the vacuum pump and the sealing barrel via the pipe and flexible hose, allows for vacuuming of the sealing barrel by controlling the vacuum pump during use, reducing the oxygen concentration within the sealing barrel. This enables vacuum preservation of the meat, maximizing the inhibition of aerobic microbial growth and effectively delaying fat oxidation and meat discoloration.

The invention discloses a method for extracting fish oil from viscera of freshwater fish, which comprises the following steps: removing gall bladder, swim bladder and intestinal digests in the viscera of freshwater fish, cleaning, draining, and crushing to obtain viscera paste; putting the minced viscera into deionized water, carrying out microwave treatment, then adjusting the pH value to 6.5-7.5, and then adding neutral protease and an antioxidant to carry out enzymolysis reaction, so as to obtain an enzymolysis mixture; and performing centrifugal layering on the enzymolysis mixture, collecting a fish oil layer, and performing distillation purification to obtain the fish oil. According to the extraction method disclosed by the invention, a microwave-assisted enzymolysis technology is adopted to accelerate a reaction process, an oil-soluble natural antioxidant in-situ antioxidant technology is combined to inhibit fat oxidation, and the fish oil is purified by a molecular distillation technology, so that the product quality is improved; the technology can improve the fish oil extraction efficiency, reduce the production cost, reduce the environmental pollution, and ensure the high quality and high purity of the fish oil.

The invention relates to the field of food, in particular to an antioxidant and application thereof in food preparation. The invention provides application of N-[2-(3, 4-dimethoxyphenyl) ethyl]-3, 4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazine-5-yl) oxygen]-2, 2-dimethyl-N-propyl propionamide in any of the following items: N-[2-(3, 4-dimethoxyphenyl) ethyl]-3, 4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazine-5-yl) oxygen]-2, 2-dimethyl-N-propyl propionamide. Oxidation resistance; and / or preparing an antioxidant. The antioxidant composition disclosed by the invention has a remarkable protection effect on food containing fat and other photosensitive components, can prevent fat oxidation and attenuation of nutritional components, and keeps fresh sensory experience and nutritional and healthy properties of the food.

The invention provides calendering type brewing wide noodles and an anti-sticking preparation method thereof.The anti-sticking preparation method comprises the steps that 1, cereal flour, starch, a crosslinking promoting component, a gel medium and water are mixed according to the formula amount, then dough kneading treatment, dough standing treatment and calendering treatment are conducted in sequence, and dough strips are obtained; and (2) cooking and shredding the dough strips obtained in the step (1) to obtain noodles, then carrying out anti-sticking treatment by adopting an induced cross-linking agent, carrying out pre-drying treatment, and then sequentially carrying out cutting treatment and drying treatment to obtain the calendering type brewing wide noodles. The calendering type brewing wide noodles provided by the invention are not sticky when being brewed and rehydrated, and the noodles have no unpleasant smell and no fat oxidation risk when being placed at normal temperature; meanwhile, due to the existence of a gelation network, the taste of the noodle body is enhanced, and the noodles are chewy and chewy and have better elasticity. Compared with existing solutions in the market, the method is safer, the appearance is easier to accept, and the process is easy to implement.

The invention relates to the field of food processing, discloses a dried multi-taste ice cream and a preparation process thereof, and belongs to the technical field of food processing. The ice cream is prepared from whole milk powder, cane sugar, a composite stable emulsifier, purified water, single cream and pasteurized whole egg liquid. Wherein the composite stable emulsifier consists of gelatin, konjac glucomannan and glyceryl monostearate. The manufacturing process comprises the steps of base material preparation and forming, crystal structure reconstruction, pressure pulsation main drying, desorption drying and vacuumizing. A stable framework is constructed by combining a composite stable system with high-pressure homogenization; ostwald ripening is induced through variable-temperature annealing to optimize the pore structure, and sublimation resistance is reduced; internal mass transfer is enhanced through pressure pulsation circulation. According to the scheme, the problems of structural collapse, non-uniform drying and fat oxidation of a high-fat and high-sugar system in the freeze-drying process are effectively solved, and the obtained product is good in rehydration property, fine and smooth in texture and long in shelf life.

The present application relates to a kind of fish slice fresh-keeping toughening deployment method, which is sequentially prepared by fish slice pretreatment, composite fresh-keeping toughening deployment liquid, ultrasonic assisted infiltration, gradient wet heat protein shaping and vacuum deep cold storage process. The deployment liquid is compounded by edible salt, white granulated sugar, trehalose, composite phosphate, composite toughening regulator, crosslinking accelerator, natural antioxidant and bacteriostatic agent. After low-temperature ultrasonic infiltration of fish slice, wet heat pre-hardening, gradient cooling rearrangement, ice water quenching and repeated shaping are used in a step-by-step process, and protein structure solidification is completed under constant pressure. Through the synergistic effect of functional components and multiple processes, the present application can significantly reduce the thawing juice loss rate of fish slice, improve water holding capacity and texture toughness, inhibit fat oxidation and microbial reproduction, and keep the fish meat elastic and tough without being dry and tasteless. The present application effectively solves the technical defects of existing fish slice fresh-keeping and toughening.

The application belongs to the technical field of food processing, and particularly relates to a fat-reducing emulsified intestine containing natural plant extract okra powder and a preparation method thereof. The fat-reducing emulsified intestine contains 0.25-1% of the okra powder in terms of the total mass of raw materials; the raw materials of the fat-reducing emulsified intestine include 53% of pig hind leg meat, 1% of salt, 0.4% of composite phosphate, 22.8% of pig back fat and 22.8% of ice water in terms of mass fraction. Experimental results show that the cooking loss of the fat-reducing emulsified intestine with the added okra powder is significantly reduced, the ability of bound water is enhanced, the hardness of the emulsified intestine is improved, fat oxidation and protein oxidation can be effectively reduced, and the total number of colonies is lower.

This invention relates to the field of food processing technology, specifically to a processed cheese and its preparation method. The processed cheese provided by this invention is prepared from the following raw materials in parts by weight: 14-30 parts of virgin cheese, 2-4 parts of dairy raw material, 1-3 parts of emulsifier, 30-55 parts of tea extract, and 20-35 parts of oil. This processed cheese contains tea extract, possesses a good flavor, and exhibits good antioxidant and antibacterial properties, significantly delaying fat oxidation and microbial growth. Furthermore, the processed cheese has stable texture, produces less protein clumping and oil-water separation, and demonstrates excellent stability. This is beneficial for extending the shelf life of the processed cheese product and ensuring its flavor and quality during the shelf life, thus possessing significant application value.

The invention discloses a meat quality grading evaluation method based on image features, and relates to the technical field of meat evaluation, and the method comprises the following steps: marking an evaluation object meat image based on maximum blood exudation feature data to obtain a first group of point locations; marking the evaluation object meat image based on the maximum fat oxidation characteristic data to obtain a second group of point locations; the first group of point locations and the second group of point locations are combined into mark point locations; based on a preset feature change boundary threshold value, judging whether the image feature change of the evaluation object meat and the reference quality meat of the same category is in the same trend change state or not; if the evaluation object meat image is in the same trend change state, analyzing an active characteristic segment and an inert characteristic segment of a mark point location in the evaluation object meat image to obtain a quality weight ratio, and obtaining a first quality correlation coefficient according to the quality weight ratio and the quality condition of the evaluation object meat; the method has the effect that the quality grading result can better reflect the real condition of meat.

The invention discloses a method for improving eating and safety quality of salt roasted chicken based on low-temperature plasma and EGCG (epigallocatechin gallate) treatment. The preparation method comprises the following steps: by taking fresh chicken as a raw material, cleaning, removing hair, removing fat and fascia, pickling with salt and cooking wine, soaking in prepared marinating soup for marinating, treating with dielectric barrier discharge type low-temperature plasma equipment and soaking with an EGCG (epigallocatechin gallate) solution, and carrying out vacuum packaging and cold storage. The electric field discharge frequency of the dielectric barrier discharge type low-temperature plasma equipment is controlled to be 25-35 kHz, and the discharge voltage is controlled to be 40-60 kV; an EGCG aqueous solution with the mass concentration of 0.05-0.15% is controlled to be adopted in the EGCG soaking treatment, and the soaking time is 10-15 min. According to the invention, the shelf life of the salt-roasted chicken can be prolonged by 14 days, fat oxidation and volatile basic nitrogen accumulation of the salt-roasted chicken are delayed, the color and texture of the salt-roasted chicken are maintained, and the comprehensive commodity value of the salt-roasted chicken is improved.

The invention discloses a caffeic acid carbon dot / pullulan-chitosan nano composite film for fresh keeping of fresh poultry meat and a preparation method of the caffeic acid carbon dot / pullulan-chitosan nano composite film, and belongs to the technical field of food packaging materials. According to the invention, pullulan and chitosan are used as a composite matrix, and caffeic acid derived carbon dots are used as a nano functional filler to be compounded to form the film. According to the invention, natural caffeic acid is converted into nano carbon dots, and the nano carbon dots are uniformly dispersed in a polysaccharide matrix, so that the problems of easy migration and single function of active components in a traditional active package are solved. The obtained nano composite film not only has high mechanical strength and good moisture resistance, but also has excellent and lasting antioxidant and antibacterial activity. When being applied to packaging of fresh meat products, the preservative can effectively inhibit microbial growth and fat oxidation, significantly delay spoilage and prolong shelf life. The invention provides a new strategy for developing high-performance and environment-friendly active food packaging materials.

The invention discloses a dynamic low-temperature plasma sterilization and preservation method, and relates to the technical field of preservation, the dynamic low-temperature plasma sterilization and preservation method comprises the following steps: S1, material loading: putting uncooked seafood to be treated in a treatment bin of a modular low-temperature plasma generation device; s2, non-contact detection: scanning the surface of the uncooked seafood through a multi-spectral imaging unit integrated in the bin, and estimating the initial microbial colony count of the uncooked seafood in a non-contact manner based on image data; s3, self-adaptive plasma sterilization: calling a dynamic power regulation algorithm by a central controller, and based on the type and thickness of the uncooked seafood obtained in the S2 and the estimated initial colony number data, performing sterilization and fresh-keeping on the seafood by virtue of a synergistic effect of the dynamic power regulation algorithm and an ozone concentration closed-loop control system, protein denaturation, fat oxidation and flavor deterioration caused by excessive treatment can be avoided to the greatest extent, and the original color, taste and nutritional value of the uncooked seafood are perfectly reserved.

The invention relates to the technical field of food processing, in particular to low-goaty-flavor frozen goat milk with milk skin and a preparation method thereof.The preparation method comprises the following steps that firstly, after milking, the goat milk is rapidly cooled and stored in a 304 stainless steel storage tank through a plate heat exchanger, the temperature is reduced to 0-2 DEG C within 15 min for storage, and carbon dioxide is introduced into the storage tank for protection; according to the invention, a multi-re-process combination mode is adopted to effectively reduce the goaty flavor of the goat milk, maintain the function of the milk skin and have a rich taste, an oxygen-free environment is specifically formed through carbon dioxide full-process protection, and fat oxidation and generation of goaty flavor substances are reduced; according to the dynamic constant-temperature mutton smell removal technology, mutton smell substances are gradually removed in a mild manner, so that the mouth feel and other nutritional ingredients of the goat milk are prevented from being damaged, and the mutton smell removal effect is also effectively considered; the super-instantaneous steam sterilization technology can effectively sterilize the goat milk in a short time without excessive heating, so that the original flavor and taste of the goat milk are retained to the greatest extent.

The invention discloses a fillet anti-freezing and water-retaining polypeptide and a preparation method and application thereof.The preparation method comprises the steps that fish scales, residual fish meat and fat on tuna skin are removed, deionized water is added for homogenization after the tuna skin is cleaned and cut into pieces, and homogenate is obtained; performing magnetic stirring and centrifugation, taking supernatant liquid, performing centrifugation again, and drying the supernatant liquid to obtain crude protein; and adding deionized water into the crude protein to obtain a crude protein aqueous solution, carrying out enzymolysis, enzyme deactivation, pH adjustment and centrifugation, freeze-drying the supernatant, adding water to redissolve, and adjusting the concentration to 1-3 mg / mL to obtain the tuna skin anti-freezing water-retention polypeptide. The polypeptide can inhibit formation of ice crystals, reduce water loss and degradation of protein structures by the ice crystals, prevent secondary and tertiary structural changes of proteins in a freeze-thaw cycle, inhibit oxidation of myofibrillar proteins, reduce protein denaturation and fat oxidation, effectively guarantee the flavor and water binding capacity of fillets, prevent protein denaturation and improve the frozen quality of salmons.

The invention discloses a preparation method and application of a microbial composite membrane for improving flavor and quality of cured meat, and belongs to the technical field of meat curing. The microbial composite membrane is composed of an outer bacterium-blocking breathable layer and an inner functional bacterium loading layer, the outer layer is an electrostatic spinning bacterium-blocking breathable layer with the pore diameter being 0.1-0.5 mu m, and the inner layer is a functional bacterium loading layer with the pore diameter being 0.1-0.5 mu m; harmful microorganisms larger than or equal to 99.99% can be intercepted, the air permeability is larger than or equal to 5 mm / s (100 Pa), and normal proceeding of fat oxidation and beneficial microorganism metabolism is guaranteed; the inner layer is a freeze-drying functional bacterium loading layer fixed by a water-soluble polymer, the microorganism loading density is 10-1000CFU / cm < 2 >, and the freeze-drying functional bacterium loading layer can quickly recover and play a ripening role after contacting with the surface of meat or absorbing moisture, so that directional microorganism regulation and control in the meat ripening process are realized, and the ripening efficiency and quality are improved. The microbial composite membrane for improving the flavor and quality of the cured meat has triple functions of bacterium blocking, ventilation and functional bacterium loading, and is suitable for replacing a traditional natural fermentation or exposed curing mode. Through the synergistic effect of bacterium blocking, ventilation and directional inoculation, traditional natural fermentation is replaced, the curing time is shortened by more than or equal to 20%, the infectious microbe pollution risk is reduced, and the meat curing efficiency and safety are improved.

This invention relates to the field of food processing technology, and more particularly to a method for preserving chicken quality based on segmented control. The method first pre-treats the chicken with a compound biological preservative solution, combined with ice storage and staged storage, effectively inhibiting microbial growth and enzyme activity in the chicken, delaying fat oxidation and protein degradation, and maintaining the chicken's excellent quality during long-term storage. During the staged storage process, key indicators are monitored in real-time or periodically, and a threshold comparison and stage switching mechanism is established to achieve precise dynamic control of the modified atmosphere packaging environment under dynamic deterioration of chicken quality. This invention, through segmented control, effectively prevents the loss of juices, color deterioration, and spoilage of chicken during storage, thereby maintaining its sensory and nutritional quality. Simultaneously, it significantly improves the gas utilization efficiency within the storage environment.

The application relates to a wall breaking machine and a control method and device thereof and computer equipment. The method comprises the following steps: in response to a wall breaking machine starting instruction, the type of food to be processed is identified; if the type of food to be processed is beans, a blue light source irradiation function is started; if the type of food to be processed is non-beans, it is identified whether the type of food to be processed is a vitamin C-containing type; if the type of food to be processed is the vitamin C-containing type, a red light source irradiation function is started. In this way, by identifying the type of food to be processed, when the type is determined to be beans, the blue light source irradiation function is started, the blue light source is turned on to target activate the activity of fat oxidase, the content of hexanal and hexanol products is reduced, and the bean smell is removed; when the type is determined to be non-beans and judged to be the vitamin C-containing type, the red light source irradiation function is started, the red light source targets excite Cu / Zn-superoxide dismutase, the generation amount is reduced, ascorbic acid oxidase is inhibited, and then the vitamin C is protected from being destroyed.

The invention relates to the technical field of functional food, and discloses a composite solid beverage for weight management and a preparation method thereof.The core functional component of the composite solid beverage is chia seeds which are used for providing soluble dietary fibers and fatty acid alpha-linolenic acid essential to the human body and swell when encountering water to enhance satiety; the yeast protein is high-bioavailability protein, maintains muscle mass and improves food heat effect; the diglyceride powder is used for replacing common grease and promoting fat oxidative metabolism; the psyllium seed husk powder is high-water-binding-capacity fiber and is used for regulating intestinal tract movement and glycolipid absorption; the synergistic auxiliary material is a prebiotic combination of fructo-oligosaccharide and inulin, bifidobacterium is proliferated in a targeted manner, and intestinal microecology and energy metabolism are improved; the natural fruit powder is used for providing flavor and plant nutrients; the food can be used for preparing non-drug weight management food, and is especially suitable for obese people and metabolic syndrome people who need to control calorie intake for a long time.

This invention discloses a method for producing fermented duck with low nitrite residue, characterized by the following steps: marinating duck meat in 1100-1200 mL of marinade per kilogram of duck meat, ensuring the duck embryo is completely submerged in the liquid, for 20-28 hours at a temperature of 0-4°C; then ultrasonically cleaning the duck meat at 150-400W for 1-4 minutes, followed by air drying; and then uniformly spraying a fermentation agent composed of *Lactobacillus fermentum* and *Hansophilus d'Barry* onto the surface of the duck embryo at an inoculation amount of 10... 6 ~10 8 CFU / g, constant temperature and humidity chamber program temperature 14~18℃, relative humidity 65~70%, air drying for 6~8 days, to obtain fermented duck with low nitrite residue. The advantages are that it can better maintain the color of duck meat, efficiently degrade nitrite, inhibit fat oxidation and rancidity, delay the increase of TVB-N value, and extend the product shelf life.

The invention discloses a highland barley bran stabilizing treatment and dietary fiber enrichment method, belongs to the technical field of highland barley bran treatment, and solves the problems that in the prior art, highland barley bran is prone to rancidification due to lipase activity, and the dietary fiber extraction efficiency is low. The method comprises the following steps: firstly, inactivating lipase and lipoxygenase through moist heat stabilization treatment; the pH value is adjusted to 4.5-5.5, xylanase is added for hydrolysis at 50-55 DEG C for 1-2 hours, then the pH value is adjusted to 6.0-7.0, cellulase is added for hydrolysis at 45-50 DEG C for 1-1.5 hours, and enzyme deactivation and centrifugal separation are carried out; concentrating the supernate until the solid content is greater than or equal to 25%, and then performing spray drying to obtain soluble dietary fiber powder; and performing microwave-hot air combined drying on the residues until the water content is less than or equal to 8%, and crushing to obtain insoluble dietary fiber powder. According to the method, the enrichment efficiency of the dietary fibers is remarkably improved, and the obtained product can be directly used as a food nutrition enhancer or a functional ingredient.

The application discloses a wheat germ albumin-EGCG compound, an emulsion and a preparation method and application thereof, and relates to the field of food emulsifiers. The wheat germ albumin-EGCG compound comprises wheat germ albumin and EGCG, and the mass molar ratio of the wheat germ albumin and the EGCG is 1:50-350 (g:μmol). The preparation method of the wheat germ albumin-EGCG compound is simple and efficient, and the application value and resource utilization rate of wheat germ protein are improved. The prepared wheat germ albumin-EGCG non-covalent compound is used as an emulsifier of an oil-in-water / oil-in-water emulsion, effectively improves the anti-fat oxidation and protein oxidation capacity of the emulsion, and further improves the stability and nutritional value of the emulsion.

Compositions and methods for administering ketone bodies to a subject include a ketone body or ketone body precursor complexed with or coupled to at least one amino acid. The compositions and methods cause one or more of: weight loss, weight maintenance, reduced blood glucose level, maintenance of blood glucose level, increased muscle and physical performance, enhanced metabolic and cellular repair, improved detoxification and gut health, targeted bioavailability, sustained release and controlled absorption, increased metabolic efficiency, enhanced cellular uptake, minimized side effects, multifunctional therapeutics, improved focus, improved energy, improved cognitive function, improved mental acuity, treatment of traumatic brain injury, treatment of diabetes, treatment of neurological disorder, treatment of cancer, treatment of inflammatory condition, appetite suppression, anti-aging effects, anti-glycation effects, treatment of epilepsy, treatment of depression, improved performance, improved muscle mass, improved motor function, increased strength, increased metabolism, increased fat loss, increased fat oxidation, improved body composition, and improved mood.

The invention provides a pressed candy capable of promoting fat oxidation and a preparation method of the pressed candy, and relates to the technical field of functional foods. The tablet candy capable of promoting fat oxidation comprises the following raw materials in percentage by weight: 40%-60% of sorbitol, 5%-10% of microcrystalline cellulose, 15%-30% of citrus fruit powder, 1%-5% of roxburgh rose powder, 0.1%-1% of olive fruit powder, 5%-10% of ginger oil microcapsule powder, 1%-5% of a paraguay tea extract, 0.1%-1% of turmeric, 1%-5% of a compound coloring agent and 0.5%-1.5% of magnesium stearate. According to the invention, through scientific compounding of a plurality of active components and combination of a microencapsulation technology and a tabletting and coating technology, technical objectives of synergistic efficacy, stable components, low irritation and good taste are achieved; the technical problems that in the prior art, a fat oxidation promoting product is single in effect, unstable in component, high in irritation and difficult to consider the taste and the effect are effectively solved, the whole formula of the product gives consideration to the effect and the safety, and the product is suitable for being taken for a long time and has good market application prospects.

The invention discloses a preparation method of high-activity oyster peptide capable of accurately enriching arginine and improving male functions, which comprises the following steps: adding trypsin into oyster homogenate for enzymolysis, selectively cutting carboxyl terminal peptide bonds of arginine, centrifugally collecting supernate, and adding compound enzyme to obtain secondary enzymatic hydrolysate; and proportionally adding zinc sulfate into the oyster peptide solution of which the molecular weight is precisely controlled to obtain an oyster peptide finished product. The technical scheme of the invention can achieve the following technical effects: the arginine content of the finished product is gt through a three-step enzymolysis mode; the content of the oyster peptide is 9g / 100g, and the oyster peptide and zinc ions form a stable peptide-zinc chelate through a zinc chelation reaction, so that the zinc content of the product is gt; the yield is 1800 mg / kg; nitrogen protection and lipase degreasing are carried out in the whole enzymolysis process, and fat oxidation and the like are prevented. The oyster peptide finished product prepared by the scheme can be added into food, health care products and medicines, and the invention provides the application of the oyster peptide in improving the male sexual function.

The invention relates to the technical field of seafood flavoring base material processing, and mainly relates to a method for improving the flavor of an aquatic product by-product flavoring base material through synchronous enzymatic hydrolysis and fermentation of enzymes and bacteria, and the method comprises the following steps: pre-treating an aquatic product by-product to obtain sterile aquatic product by-product homogenate; and simultaneously adding trypsin and lactobacillus plantarum into the sterile aquatic product by-product homogenate, and carrying out synchronous enzymolysis fermentation to prepare the aquatic product by-product flavoring base material. By means of the synergistic effect of enzyme and functional strains, micromolecular nutrient substances generated through enzymolysis are instantly converted into characteristic flavor substances after being generated, and fat oxidation and nutrient loss are avoided from the source; the enzymolysis rate and the strain metabolism rhythm are precisely regulated and controlled, so that balanced synthesis of flavor components such as flavor amino acid and ester aroma substances is promoted, and a feasible technical path is provided for efficient and high-value utilization of aquatic byproducts.

The invention discloses a high-stability ganoderma lucidum spore oil emulsion and a preparation method thereof, and belongs to the technical field of food / medicine. The method comprises the following steps: firstly, mixing a whey protein isolate WPI solution and a ferulic acid ethanol solution according to a mass ratio of (1: 4)-(4: 1), and carrying out magnetic stirring, rotary evaporation alcohol removal and freeze drying to prepare whey protein isolate-ferulic acid composite particles; redissolving the composite particles into 2%-4% of dispersion liquid, mixing the dispersion liquid with ganoderma lucidum spore oil added with 1%-4% of fatty acid monoglyceride according to the volume ratio of 1: 1, and performing high-speed shearing and homogenizing for 3 minutes to obtain the emulsion. Natural raw materials are adopted, no organic solvent exists, the whole process is a non-thermal process, and active ingredients of the ganoderma lucidum spore oil are reserved; the obtained emulsion has excellent stability under the conditions of freeze thawing, salt ions and centrifugation, has low fat oxidation rate during storage at 50 DEG C, is simple and convenient in process and is suitable for industrial application.