917 results about "Food additive" patented technology

The invention provides a food additive formula optimization method, medium and system, and belongs to the technical field of computational chemistry, the method comprises the following steps: firstly, establishing a food additive evaluation index system, collecting samples, measuring the content of each component to construct an initial formula component matrix, then carrying out feature extraction based on an improved convolutional neural network model, and calculating the formula of the food additive. Formula optimization is carried out in a mode of combining one-way optimization and multi-objective optimization, comprehensive evaluation is carried out by utilizing a multi-level judgment function, and finally, a final optimized formula is obtained through stability verification and fine adjustment. The whole optimization process is systematic and comprehensive, the complex interaction among the components is considered, the balance of a plurality of performance indexes is also considered, and the efficient optimization of the formula is realized. The technical problem that in the prior art, the optimization effect is not ideal due to the fact that complex nonlinear interaction among components is difficult to accurately characterize in the food additive formula optimization process is solved.

The invention discloses a method for preparing tea wine by using a tea leaf gradient extraction technology. The method comprises the following steps: detecting the content of main flavor / taste substances in tea leaves; performing gradient extraction on the tea leaves; detecting the content of alcoholic strength, polysaccharide, total phenols and total acids of the rice wine; and blending a leaching solution, and the like. Through gradient extraction of the tea leaves, different flavor substance components in the tea leaves are obtained, and perfect fusion of the flavors of the tea and the wine can be realized through proper proportioning and use in tea wine processing. The use of food additives, especially seasonings, is avoided, and the requirements of consumers for enjoying pure and natural tea wine flavor can be met.

The invention relates to a natural antioxidant for prefabricated vegetables and a preparation method of the natural antioxidant, and belongs to the technical field of food additives. The antioxidant is prepared from rosmarinic acid, carnosic acid, drug-loaded cellulose and double-phase chelating microspheres; the drug-loaded cellulose is prepared by modifying cellulose with quercetin, loading anthocyanin and then wrapping with a trehalose-gamma-polyglutamic acid composite film; the biphase chelating microspheres are phytic acid-citric acid biphase sustained-release microspheres formed by wrapping phytic acid and citric acid with a chitosan and sodium alginate composite film. Through multi-component functional complementation, multi-stage slow release design and physical-chemical synergistic barrier, comprehensive inhibition of the oxidation problem of the prefabricated vegetable is realized, a'free radical scavenging-metal chelating-phase interface stabilization 'triple protection system is constructed, accurate oxidation resistance in different stages of processing, storage and transportation is realized, and the prepared vegetable has good market prospects. The bottlenecks of short action period and single protection dimension of a natural antioxidant are broken through.

The invention belongs to the field of nano material preparation, and particularly relates to a preparation method of water-soluble heme, which adopts an anti-solvent precipitation method, accurately controls an anti-solvent precipitation process through an ultrasonic microreactor or a micromixer, and realizes continuous preparation of water-soluble heme with small size, high solid content and excellent stability. The particle size of the water-soluble heme obtained through the preparation method is 200 nm or below, the solid content in water can reach 200-500 mg / mL, and the water-soluble heme can be used as a health care product or a food additive.

The invention discloses high-strength oyster protein gel as well as a preparation method and application thereof, and belongs to the technical field of protein gel preparation. The oyster meat is used as a raw material, the oyster protein isolate is obtained by adopting an alkali-solution and acid-isolation method, and the oyster protein isolate is subjected to pre-solidification and high-temperature induced deep crosslinking at a low temperature for an ultra-long time, so that the gel property of the oyster protein isolate can be remarkably improved; the prepared oyster protein isolate gel has the characteristics of smooth surface, high gel strength, high elasticity and the like; according to the method, the aggregation degree, conformation and intermolecular interaction force of oyster protein can be regulated and controlled only by utilizing temperature, so that the oyster protein is induced to form high-quality protein gel. Besides, no organic chemical reagent or food additive is added in the preparation process, and NaCl is not added, so that the oyster protein isolate gel is pure in ingredient, high in safety and simple to operate, and has relatively high application value and industrialization potential.

The present invention relates to the field of metal corrosion and protection, and specifically to a preparation method and application of a modified chitosan Schiff base corrosion inhibitor. The preparation method comprises six steps: (1) preparing a gel-like chitosan dispersion; (2) preparing an ethanol solution of 2,6-dimethyl-5-heptenal; (3) adding the gel-like chitosan dispersion; (4) adding the ethanol solution of 2,6-dimethyl-5-heptenal and conducting a Schiff base reaction; (5) rotary evaporation and dehydration of the reaction product; and (6) washing, filtering, and drying. The present invention utilizes 2,6-dimethyl-5-heptenal, a common food additive, as a modifier to condense with natural polymer chitosan to prepare an acid corrosion-resistant corrosion inhibitor, with a simple process and low production cost. The invention is applied to N80 steel sheets in a hydrochloric acid medium for corrosion protection, uses a low concentration, and effectively improves the corrosion inhibition rate of the corrosion inhibitor on metals. The invention is a green, environmentally friendly, economical, and efficient corrosion inhibitor with good promotion prospects.

This invention discloses a high-strength oyster protein gel, its preparation method, and its applications, belonging to the field of protein gel preparation technology. Using oyster meat as raw material, this invention obtains oyster protein isolate through an alkali-dissolution and acid-precipitation method, and pre-coagulates the oyster protein isolate at ultra-long-term low temperatures. High-temperature induction of deep cross-linking significantly improves the gel properties of the oyster protein isolate. The prepared oyster protein isolate gel exhibits characteristics such as smooth surface, high gel strength, and high elasticity. This invention utilizes only temperature to control the aggregation degree, conformation, and intermolecular interactions of oyster proteins, thereby inducing the formation of a high-quality protein gel. Furthermore, the preparation process of this invention involves no organic chemical reagents or food additives, and no NaCl is added, resulting in a pure, safe, and simple oyster protein isolate gel formulation with high application value and industrialization potential.

The invention discloses a food safety monitoring system and a monitoring method thereof, and relates to the technical field of food safety monitoring, and the method comprises the following steps: building a sealing integrity real-time acoustic monitoring link, obtaining an acoustic signal generated by trace leakage through a phase locking algorithm, and building a pressure differential matrix based on the acoustic signal; and inputting the pressure differential matrix into a constructed gas chromatography digital twinborn model, deducing a dynamic evolution process of a carrier gas flow field, and extracting an instantaneous flow velocity critical threshold under the current working condition. According to the invention, real-time prediction and regulation of gas chromatography flow velocity disturbance are realized through acoustic monitoring and digital twinborn modeling, magnetic fluid adjustment and temperature compensation are combined, retention time drift is inhibited, and detection stability and robustness are improved. Meanwhile, a self-adaptive peak position tracking and dynamic window adjusting mechanism is introduced, a chromatographic peak position is accurately recognized, errors are fed back to a front-end sensing link, a closed-loop optimization process is constructed, and the accuracy and reliability of food additive detection are guaranteed.

The invention discloses spiral feeding equipment for food additive production. The spiral feeding equipment comprises a rack; the concentration box is rotationally arranged on one side of the top of the rack, and a feeding pipe is fixed to the bottom of the concentration box; the feeding barrel is mounted at the bottom end of the feeding pipe in an inclined manner; the air sweeping assembly is arranged at the top end of the feeding barrel; and the discharging pipe is installed on the feeding barrel, and a sealing assembly is arranged on the outer wall of the discharging pipe. The quantitative feeding function is achieved, the requirement for accurate matching of different food additive raw materials in the production process is met, the sealing effect of the discharging pipe can be guaranteed, material leakage and external impurity entering are prevented, the hygiene of the production environment and the quality of the materials are guaranteed, the food additive raw materials in the classification cavity are stirred, and the production efficiency is improved. The food additive raw materials can better enter the quantitative discharging assembly, and the additive raw materials are prevented from being accumulated and blocking an inlet of the material guiding barrel.

The invention provides a food additive identification method based on sparse features of a surface enhanced Raman spectrum. The method comprises the following steps: acquiring SERS spectrums of food additive samples of known types; according to the SERS spectrum, SERS spectrum sparse features are extracted, and the sparse features are optimized; dividing the optimized sparse features into a training set and a test set, establishing an identification model by using the training set, and verifying the identification accuracy of the identification model by using the test set; and performing type identification on the food additives in a to-be-detected sample by adopting the identification model. According to the method, the recognition model is established based on the SERS spectrum sparse features, the similar food additives can be accurately judged, the accuracy of additive type recognition is improved, and high-precision judgment of the food additives is achieved.

The invention discloses a method for inhibiting production of vomitoxin from bacillus cereus, which is characterized in that isoleucine is added into a substance needing to inhibit production of vomitoxin from bacillus cereus, preferably 5-20mM of isoleucine is added. According to the present invention, the content of the toxin is detected through the liquid chromatography-mass spectrometry, and the cytotoxicity experiment verification results show that the isoleucine can significantly inhibit the synthesis of the vomitoxin of the bacillus cereus in the culture medium and the matrix, and can effectively reduce the toxic effect of the toxin on HeLa cells; the invention provides a safe and efficient biological control means which is suitable for various food systems such as starch food, dairy products, meat products and the like. Isoleucine can be used as a novel non-toxic and harmless food additive and is low in cost; the use method is simple, the output of vomitoxin can be reduced by directly adding a trace amount of isoleucine, and the food flavor is not affected.

The invention belongs to the field of food additives-compound coating agents and medicine solid preparation thin film coating premixing agents, and relates to a preparation method of a solid dispersion and a water-based gastric-soluble efficient moisture-proof coating composition containing the solid dispersion. According to the solid dispersion provided by the invention, stearic acid and magnesium stearate are selected as indissolvable components, polyglycerol fatty acid ester is used as a surfactant, hydroxypropyl methylcellulose / hydroxy propyl cellulose / sodium alginate is used as a carrier, and a grinding process is combined to treat the raw materials, so that a good synergistic effect is formed among the components; and the solid dispersion which can be stably amorphized is prepared. Tests find that the content of insoluble components in the prepared solid dispersion is obviously improved unexpectedly, and a coating composition of a carrier containing the solid dispersion has extremely excellent moisture resistance after film formation.

The invention belongs to the technical field of preparation of food additives, and particularly relates to a method for extracting sa-hao seed gum and oligosaccharide thereof by using a compound enzyme method. According to the method provided by the invention, complete artemisia desertorum seeds are taken as a raw material, enzymolysis is carried out by using a compound system consisting of xylanase, cellulase and pectinase, and after enzyme deactivation and alcohol precipitation, the artemisia desertorum gum or the artemisia desertorum gum oligosaccharide can be obtained. Compared with a traditional water extraction method and an acid-base extraction method, the extraction yield is remarkably increased through the enzymolysis synergistic effect, the process is green and safe, no chemical residue exists, the molecular weight of the product is controllable, and high purity and functional activity are both achieved. The method is easy and convenient to operate, low in cost and suitable for large-scale production, and has wide application prospects in the fields of food, medicine and functional oligosaccharide development.

The invention relates to the field of food engineering, in particular to modified composite whey protein isolate-corn protein gel as well as a preparation method and a product thereof. The preparation method comprises the following steps: mixing and stirring different amounts of whey protein isolate and water, adjusting the pH value to 12 by using NaOH, adding corn protein, standing to form gel, soaking in hydrochloric acid to adjust the pH value, flushing, refrigerating and the like. A large number of experiments show that when the mass ratio of whey protein isolate to corn protein is 8: 2, the gel has the best properties such as strength, moisture retention capacity and rheological property. The protein proportion is accurately controlled, the gel structure and functional characteristics are optimized, technical support and theoretical basis are provided for development of novel functional gel in the food industry, and the method can be used for development of food additives for improving food texture and taste.

This invention relates to the field of biocatalysis technology, and more particularly to an aflatoxin oxidase, its preparation method, and its applications. This invention utilizes a self-designed artificial intelligence enzyme design workflow to de novo design a novel aflatoxin oxidase, DnD-AFO. Compared to the traditional wild-type AFO, DnD-AFO exhibits enhanced activity, better thermal stability (its activity is significantly superior to the wild-type after high-temperature granulation), and improved resistance to pepsin and acid. Furthermore, it further enhances the detoxification efficiency against aflatoxin, making it well-suited as a food or feed additive for applications in agriculture and food engineering, among other related industries, demonstrating significant commercial and added value.

The invention discloses a preparation method and application of torreya grandis antioxidant emulsion, and relates to the field of food additives. The torreya grandis antioxidant emulsion is prepared by taking torreya grandis oil production waste as a raw material, performing selective degreasing, enzymolysis extraction, acid sedimentation and alkaline salting-out to obtain a torreya grandis antioxidant nutrient substance, and then performing self-assembly composite emulsification. According to the preparation method of the torreya grandis antioxidant emulsion, the used raw materials are purely natural and low in cost, beneficial substances with different polarities in torreya grandis are reserved to a great extent, and finally a natural food additive which is high in nutritional value, strong in antioxidant effect and relatively long in storage life is obtained.

The invention discloses oyster-soybean compound protein gel constructed based on low-temperature synergy as well as a preparation method and application of the oyster-soybean compound protein gel, and belongs to the technical field of functional foods. The composite gel is formed by oyster protein and soybean protein isolate through low-temperature stabilization, medium-temperature construction and thermal induction treatment. The preparation method comprises the following steps: preparing an oyster protein suspension; preparing a soybean protein isolate suspension; the oyster protein suspension and the soybean protein isolate suspension are mixed, stirred and left to stand, a gel structure is preliminarily constructed and then subjected to thermal induction curing treatment, and after the thermal induction curing treatment is finished, the oyster-soybean compound protein gel is formed through storage at low temperature and can be used in the field of food processing. The oyster protein and the soybean protein isolate are combined, so that the composite gel has excellent gel strength, smooth texture and long-acting storage stability, no organic chemical reagent or food additive is used in the preparation process, the formula safety is ensured, the process is simple and convenient, and the composite gel shows huge application value and industrialization prospect.

The invention relates to the technical field of preparation of food additives, in particular to a betacyanin microcapsule as well as a preparation method and application thereof. The preparation method comprises the following steps: jointly dissolving sodium alginate and soybean protein isolate in water to obtain an SA-SPI compound; the SA-SPI compound, CaCO3 and betacyanin are mixed, and a water phase is formed; mixing liquid paraffin, glacial acetic acid and Tween 80 to obtain an acetic acid-containing oil phase; mixing the water phase with the acetic acid-containing oil phase to form a water-in-oil emulsion, and standing to form calcium alginate gel beads; the calcium alginate gel beads are subjected to pre-freezing-freeze-drying treatment, and the betacyanin microcapsules are obtained. The prepared betacyanin microcapsule has the characteristics of controllable particle size, high stability and easiness in industrialization, and the application range of betacyanin is widened. In addition, the preparation method disclosed by the invention is safe and simple to operate, has the advantages of low cost and high benefit, and can be directly applied to large-scale production.

The invention relates to a polypeptide capable of promoting tuft cell proliferation and application of the polypeptide in treatment of inflammatory bowel diseases, in particular to a polypeptide Sjp40-73 derived from schistosome egg protein, and the amino acid sequence of the polypeptide Sjp40-73 is SEQ ID NO.1. The invention further relates to a preparation method of the polypeptide Sjp40-73. The polypeptide can be obtained through methods such as genetic engineering expression or chemical synthesis. In-vitro experiments prove that the peptide can effectively increase the number of tuft cells of intestinal organs of mice; in-vivo experiments further prove that the peptide can relieve mouse inflammatory bowel diseases and can improve corresponding inflammations. The polypeptide prepared by the invention can be applied to medicines, health-care products or food additives for preventing and treating inflammatory enteritis.

The invention relates to a compound NMNH calcium salt, in particular to an amorphous form of a reduced β-nicotinamide mononucleotide calcium salt, a preparation method therefor, a use thereof as a pharmaceutical ingredient, a health care product ingredient and a cosmetic ingredient or as a food additive, and a formulation containing the salt, belonging to the field of medicines, health care products, cosmetics and food additives. Specifically, described in the invention is a NMNH calcium salt amorphous compound. The compound shows long-term continuous stability, and compared with NMNH disodium salt, has significantly superior oxidation resistance and stability, and anti-hygroscopic properties, and is more beneficial to long-term storage, promotion and market application. The NMNH calcium salt amorphous compound is simple in preparation process, easy to control and suitable for large-scale production.

The invention belongs to the field of microorganisms, and particularly relates to lactococcus lactis Jlus 880314 and application thereof. The strain is classified and named as Lactococcus lactis, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing; the preservation number of the strain is CGMCC No. 33961. Time-of-flight mass spectrometry analysis shows that nisin exists in a metabolite of the strain, and the strain can be used for producing nisin. The compound shows an excellent and wide antibacterial function in antibacterial experiments, can be used for preparing antibacterial drugs, particularly has a remarkable inhibiting effect on growth of gram-negative bacteria and fungi, can be used for preparing drugs for relieving or treating enteritis, or preparing drugs, nourishment or health care products for regulating gastrointestinal tract micro-ecological balance of people or animals, and can be used for preparing medicines for relieving or treating enteritis. The compound can also be used for preparing antibacterial food additives and / or animal feed additives. A hemolysis experiment result shows that hemolysis is avoided, toxic and side effects are small, and wide development prospects and application values are achieved.

The invention relates to a compound NMNH calcium salt, in particular to an amorphous form of a reduced β-nicotinamide mononucleotide calcium salt, a preparation method therefor, a use thereof as a pharmaceutical ingredient, a health care product ingredient and a cosmetic ingredient or as a food additive, and a formulation containing the salt, belonging to the field of medicines, health care products, cosmetics and food additives. Specifically, described in the invention is a NMNH calcium salt amorphous compound. The compound shows long-term continuous stability, and compared with NMNH disodium salt, has significantly superior oxidation resistance and stability, and anti-hygroscopic properties, and is more beneficial to long-term 10 storage, promotion and market application. The NMNH calcium salt amorphous compound is simple in preparation process, easy to control and suitable for large-scale production.

The invention relates to the technical field of food processing, in particular to fish-derived protein gel special for 3D printing dysphagia and having a customized digestion characteristic and a lycopene release function as well as a preparation method and application of the fish-derived protein gel. The lycopene-loaded IN / KGM gel system is constructed by combining a food additive manufacturing technology and a dynamic old people digestion model, and the rheological property and swallowing safety of the gel are optimized by regulating and controlling the ratio of IN to KGM; the customized digestion characteristics of the gel and the adaptability of the gel to the digestion function of the old people are researched by utilizing an in-vitro dynamic digestion model of the old people; the loading and releasing behaviors of lycopene in a gel system are explored, the bioaccessibility of lycopene in the gastrointestinal digestion process of old people is evaluated, the interaction mechanism of IN and KGM in the gel forming and digestion process is disclosed, and a theoretical basis and technical support are provided for developing personalized nutritious food suitable for the old people with dysphagia.

The invention belongs to the technical field of synthesis of food additive cooling agent intermediates, and particularly relates to a method for efficiently preparing 2, 2-diisopropyl propionitrile. According to the method, the solubility of sodium amide is promoted through the complexing action of the nitrogen-containing organic solvent in the reaction process, the reaction rate is increased, the situation that ultralow-temperature conditions and pressure-resistant equipment need to be used in the reaction process is avoided, and the operation difficulty of the reaction is reduced. The technical scheme provided by the invention simultaneously has the advantages of a liquid ammonia method and a solvent method in the prior art, the production energy consumption is reduced, the reaction rate is accelerated, and the production safety coefficient is improved. The industrial production is favorably realized.

The invention relates to soybean protein isolate-glutenin hydrolysate mixed gel and a preparation method and application thereof.The soybean protein isolate-glutenin hydrolysate mixed gel prepared by mixing different hydrolysates of soybean protein isolate and glutenin, adding TG enzyme and then conducting heating has the advantages of being small in pore diameter, small in size and high in elasticity. The plant-based meat product mixed gel is of a three-dimensional network gel structure which is uniform and compact in structure, the elasticity reaches 99.78 + / -0.01, the hardness reaches 901.81 + / -41.55 g, the chewiness reaches 1526.00 + / -33.30 g, the water retention rate reaches 97.62 + / -0.45%, the preparation process is simple and easy to control, the obtained mixed gel has better performance and structure, more possibilities are provided for preparing plant-based meat products and novel food additives, and the plant-based meat product mixed gel is worthy of popularization and application. The method has important application significance in the food industry.

The invention discloses a marine fish uric acid lowering peptide with kidney protection activity as well as a preparation method and application of the marine fish uric acid lowering peptide. The marine fish uric acid reducing peptide Trp-Gly-Val-Pro-Glu, WGVPE for short, with kidney protection activity is prepared, and the marine fish uric acid reducing peptide Trp-Gly-Val-Pro-Glu, WGVPE for short, can remarkably reduce the blood uric acid level in a body, promote uric acid excretion and improve pathological damage of the kidney. In addition, the pentapeptide provided by the invention can be used in common food, food additives and functional food for preventing and treating hyperuricemia and kidney injury or health care products or medicines for relieving hyperuricemia and kidney injury, and has a good application prospect.

The invention relates to the technical field of linalool synthesis, in particular to a decoloring and aroma-keeping method for synthesizing linalool, which comprises the following specific steps: S1, cracking generation: heating beta-pinene to high temperature, and cracking the beta-pinene to generate myrcene; s2, rapid cooling: rapidly cooling the split product myrcene to avoid side reaction; s3, crude sample generation: in the presence of an acid catalyst, myrcene reacts with water to generate linalool, the reaction temperature is 40-80 DEG C, and the reaction time is 4-12 hours; s4, neutralizing the crude sample: after the reaction is finished, neutralizing residual acid by using a sodium bicarbonate solution, and separating an organic phase by using a separating funnel; s5, washing the crude sample: washing the organic layer to be neutral, and removing water-soluble impurities at the same time; s6, purifying the crude sample: adding anhydrous sodium sulfate to dry an organic layer. According to the decoloring and fragrance-keeping method used in the invention, the synthesized linalool is easy to decolor and natural in fragrance, can easily meet the standards of food additives and spice supplies, and has a wide application prospect.

The invention discloses an antibacterial and antioxidant monascus yellow pigment as well as a preparation method and application thereof. The preparation method comprises the following steps: reacting monascus yellow pigment with tannic acid in a solution state, carrying out solid-liquid separation on the obtained product, washing to remove uncombined pigment, and drying the obtained solid to obtain the antibacterial and antioxidant monascus yellow pigment. The preparation method is simple in process, mild in reaction condition, low in cost and suitable for large-scale production; the obtained anti-bacterial and anti-oxidation monascus yellow pigment has the characteristics of safety, anti-bacterial and anti-corrosion effects, high stability, bright color and the like, and can be popularized and applied as a food additive in the food industry.

The invention belongs to the technical field of food additives and new materials, and discloses a thermostable embedding method and application of an alpha-amylase inhibitor, and the method comprises the following steps: respectively adjusting the pH values of an alpha-AL stock solution and an iota-CG stock solution to 6, then mixing the stock solutions according to the mass ratio of alpha-AL to iota-CG of 2: 1, and carrying out heat preservation for 2-3 hours, so as to obtain the thermostable embedding method of the alpha-amylase inhibitor. According to the method disclosed by the invention, the stable ion compound is formed under the condition that the pH is equal to 6 by utilizing the electrostatic interaction and the hydrogen-bond interaction between the negatively charged sulfuric acid group in the iota-carrageenan molecule and the positively charged amino acid residue on the surface of the white kidney bean alpha-amylase inhibitor. According to the compound, stable combination among molecules is achieved by constructing a structured water molecular layer barrier, so that the tolerance of the white kidney bean alpha-amylase inhibitor to heat treatment is remarkably improved, and the defect that the heat stability of the white kidney bean alpha-amylase inhibitor is poor is overcome.

The invention relates to the technical field of intelligent detection, and discloses an intelligent detection method and system for illegal food addition and a storage medium. The method comprises the following steps: preparing a multi-target SERS substrate for inhibiting interference; a food sample is extracted and injected into the substrate, and a multi-dimensional spectrum is obtained through three-wavelength laser scanning; performing noise reduction and alignment on the spectral data to extract characteristic peak fingerprints to form a unique identification matrix; and training a multi-path parallel attention network, and simultaneously identifying various additives and concentrations through feature fusion. The method solves the problem of insufficient detection sensitivity and specificity caused by the influence of interfering substances such as citrate in food safety detection in the SERS technology, and breaks through the technical bottleneck that a traditional method is difficult to detect various illegal food additives at the same time; the problem of low accuracy and efficiency of a detection result caused by lack of intelligent data processing in the prior art is solved.