15 results about "GINGER OIL" patented technology

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The invention belongs to the technical field of plant essential oil, and discloses gaultheria yunnanensis composite essential oil and a preparation method thereof. The essential oil comprises the following raw materials: 40-60 parts of gaultheria yunnanensis essential oil, 10-20 parts of peppermint oil and 20-30 parts of ginger oil. The gaultheria yunnanensis essential oil is used as a core raw material and matched with the peppermint oil and the ginger oil, the effects of the gaultheria yunnanensis essential oil, the peppermint oil and the ginger oil are complementary, the anti-inflammatory and analgesic effects of the gaultheria yunnanensis essential oil, the cooling and itching-relieving effects of the peppermint oil and the effects of the ginger oil for promoting blood circulation to remove blood stasis and warming channels and expelling cold are mutually matched, and the problem The compound essential oil can comprehensively relieve various discomforts such as muscle and joint pain, swelling, mosquito bite itching and chilblain, the relieving effect is better than that of existing single essential oil or conventional compound essential oil, the effective components of methyl salicylate, menthol and gingerol of the three essential oils jointly act on pain and inflammation targets, and the relieving effect is improved.

The invention relates to a rice fermentation product filtrate, a preparation method thereof and a hair care composition containing the rice fermentation product filtrate, and the preparation method of the rice fermentation product filtrate comprises the following steps: crushing rice, gelatinizing and saccharifying to obtain a culture medium, inoculating bifidobacterium, lactobacillus and lactic acid bacteria into the culture medium, and naturally fermenting to obtain the rice fermentation product filtrate. Sterilizing the filtrate to obtain a unique rice fermentation product filtrate, and highly concentrating and enriching nutritional ingredients without any dilution; besides, the rice fermentation product filtrate prepared by the method is compounded with the citrus chachiensis extract and the ginger oil, the three components play a synergistic effect, and the obtained hair care composition can remarkably improve the tensile strength and luster of hair, reduce combing force, relieve scalp itching and relieve inflammation.

The invention relates to an anti-inflammatory and bacteriostatic oral liquid containing lactic acid bacteria and a preparation method, and belongs to the technical field of oral care, the oral liquid comprises the following raw materials: lactic acid bacteria freeze-dried powder, a plant extract, plant essential oil, a humectant, a flavoring agent, a solubilizer, an antioxidant and deionized water. The lactobacillus paracasei, the pediococcus pentosaceus and the leuconostoc mesenteroides are used as compound lactobacillus freeze-dried powder, adhesion of pathogenic bacteria in an oral cavity and formation of a pathogenic bacteria biological membrane can be effectively inhibited, combination of pathogenic microorganisms and tooth surfaces can be interfered through an immunoregulation mechanism, and therefore the oral liquid is endowed with an excellent bacteriostatic effect; the bletilla striata extract, the clausena lansium extract, the curcuma zedoary extract and the liquorice extract are selected as plant extracts, so that the prepared oral liquid has a prominent anti-inflammatory effect from different aspects of repair promotion, anti-inflammation and bacteriostasis; meanwhile, by compounding the myrtle wood oil, the fructus amomi oil and the sage oil, the oral liquid can also be endowed with a remarkable deodorization effect.

This invention relates to the field of microencapsulation technology for natural products, specifically to a water-soluble ginger oleoresin microcapsule, its preparation method, and its applications. The invention uses modified starch, plant polysaccharides, etc., as wall materials and ginger oleoresin as the core material. The ginger oleoresin microcapsule product is obtained through processes such as ginger oleoresin molecule coating, emulsification, high-pressure homogenization, constant-temperature standing, and drying. This product features high gingerol content, good water solubility, and low spiciness in the solution. It also exhibits good stability in acidic solutions, meeting the requirements of high stability, no precipitation, low spiciness, and good heat sensitivity in low pH environments. It is suitable for use in food, beverages, health foods, pharmaceuticals, cosmetics, and other fields.

The invention discloses a preparation method of black ginger oil based on enzymolysis-supercritical synergistic extraction, and belongs to the technical field of plant extraction. The preparation method of the black ginger oil based on enzymolysis-supercritical synergistic extraction comprises the following steps: crushing black ginger to obtain a black ginger material; mixing an enzyme preparation with the black ginger material, and performing enzymolysis treatment to obtain an enzymolysis product; inactivating and drying the zymolyte to obtain a dried black ginger material; and adding solvent grease into the dried black ginger material to obtain a to-be-extracted solution, and carrying out supercritical CO2 extraction to obtain the black ginger oil. The enzymolysis treatment is used as a key pretreatment step, the cell wall structure of the black ginger is specifically degraded, and the mass transfer resistance of the material is remarkably reduced; by combining a supercritical CO2 extraction technology, high-efficiency extraction is realized under a low-temperature condition, and the problems of low extraction rate and high energy consumption when a single supercritical CO2 extraction technology is used for treating compact plant raw materials are effectively solved.

This application discloses a ginger extract, its preparation method, and its application. This ginger flavoring is processed from the following components by mass percentage: 10%-25% dried ginger slices; 60%-70% extraction solvent; 0.5%-2% polyglycerol fatty acid ester; 0.1%-1% ginger oil; and the remainder is purified water. The extraction solvent consists of propylene glycol and ethanol in a mass ratio of (2-6):1. By selecting propylene glycol and ethanol as the extraction solvent and extracting dried ginger in a specific ratio, and by limiting the ratio of ginger oil, ginger slices, and polyglycerol fatty acid ester, the clarity of the ginger extract can be maintained, and the aroma is more natural and realistic than other ginger flavorings. This supplements the ginger flavoring category with a new type of aroma, and also solves the problems of poor aroma and difficult storage of cooked ginger.

1.The name of the design product: packaging box (light ginger oil foot paste). 2.The use of the design product: for packaging box. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: front view. 5.The design contains color.

The invention belongs to the technical field of gaultheria yunnanensis preparations, and provides a gaultheria yunnanensis spray and a preparation method thereof. The gaultheria yunnanensis spray comprises mixed essential oil, a penetration enhancer and water, wherein the mixed essential oil comprises specific parts by mass of gaultheria yunnanensis crude oil, peppermint oil, ginger oil, pistacia weinmannifolia oil and cedar oil. According to the spray, gaultheria yunnanensis crude oil serves as a main core component and is compounded with the peppermint oil, the ginger oil, the Pistacia weinmannifolia oil and the cedar oil, the gaultheria yunnanensis crude oil and the Pistacia weinmannifolia oil have the effects of diminishing inflammation and easing pain, the peppermint oil has the effects of cooling and relieving itching, the ginger oil has the effects of promoting blood circulation to remove blood stasis and warming channels and expelling cold, and the Pistacia weinmannifolia oil and the cedar oil have the effects of inhibiting and resisting bacteria; the mixed essential oil can play a synergistic effect, can relieve muscle pain, local swelling and pain, and has an antibacterial effect; in cooperation with a compound penetration enhancer of lecithin and dipropylene glycol, the mixed essential oil further rapidly penetrates through the surface layer of the skin and reaches the injured part in a targeted mode, and the relieving effect is achieved.

The invention relates to chive liquid essence and a preparation method thereof, and belongs to the technical field of food essence. According to the essence, chive is used as a raw material, chive extract oil is prepared by adopting an ultrasonic extraction technology, and then the chive extract oil is blended with a chive fragrance module, a spicy fragrance module and a vegetable module according to a certain proportion. Wherein the scallion fragrance module comprises the following components: dimethyl sulfide, propanethiol, dimethyl disulfide, hexanal, dimethyl trisulfide, phenethyl alcohol, nonanal, dipropyl disulfide, dipropyl trisulfide, 2-tridecanone, 2, 4-decadienal, 3-sulfydryl-2-methyl amyl alcohol and the like; the scallion fragrance module comprises the following components: dimethyl sulfide, propanethiol, dimethyl disulfide, hexanal, dimethyl trisulfide, phenethyl alcohol, nonanal, dipropyl disulfide, dipropyl trisulfide, 2-tridecanone, 2, 4-decadienal and 3-sulfydryl-2-methyl amyl alcohol; the spicy module comprises star anise essential oil, pepper essential oil, coriander essential oil, cinnamon oil, clove essential oil, garlic oil, ginger oil and the like; the vegetable module mainly comprises celery essential oil and onion oil. The essence prepared by the invention is natural and soft in fragrance, outstanding in characteristic fragrance, high in fidelity and lasting in fragrance, and is suitable for the development of chive fragrance supplementation and related flavor foods.

The invention relates to a consolation capsule placebo capable of effectively solving the preparation problem of the consolation capsule placebo capable of reinforcing vital essence and dredging brain. The black rice cake is prepared from fried flour, dextrin, fried black rice flour, fried wheat bran, liquid caramel color, 60-mesh cane sugar, table salt, ginger oil, star anise oil, ethyl maltol, DL-malic acid, talcum powder and 80-mesh cane sugar. The preparation method comprises the following steps: taking fried flour, dextrin, fried black rice flour and fried wheat bran as matrixes, taking liquid caramel color as a pigment, adding 60-mesh cane sugar, table salt and DL-malic acid into ethanol to prepare a solution, boiling, granulating, and sieving for later use; the preparation method comprises the following steps: adding the ginger oil, the star anise oil and the ethyl maltol into 80-mesh cane sugar, grinding into powder, adding the ground powder and the residual 80-mesh cane sugar into boiling granulation, adding the talcum powder, mixing, and filling into capsules, thereby obtaining the product. Any medicinal material in the vigor-reinforcing and brain-dredging capsule is not adopted, so that the capsule has no pharmacological activity and does not exert the drug effect, the simulation of the drug is realized, and the clinical test blindness is effectively avoided; the preparation process is simple, convenient to operate and high in practical value.

The invention relates to the technical field of external pharmaceutical preparations, and discloses a pain-treating garden balsam stem oil, which is prepared from the following raw materials: peppermint oil, natural borneol, fatty acid, propylene glycol dicaprylate / caprate, ginger oil, blumea oil, lavender oil, rose oil, olive fruit oil, simmondsia chinensis seed oil, ceramide 3, bisabolol and the like. Wherein menthol in the peppermint oil, natural borneol and fatty acid are assembled through hydrogen bonds to form a ternary eutectic solvent system, and propylene glycol dicaprylate / caprate is used as a low-temperature stabilizer. By constructing a ternary eutectic solvent system, the problem that high-concentration borneol is easy to crystallize at low temperature is solved, and the antioxidant stability of gingerol is remarkably improved by utilizing a hydrogen bond clamping process. Meanwhile, by adding ceramide 3 and bisabolol, the synergism of a powerful transdermal effect and skin barrier repair is realized, the irritation of the preparation is reduced to a non-irritation level, and the drug effect, stability and safety are effectively improved.

The application provides a fat-burning composition, which comprises the following raw materials in parts by weight: 2-5 parts of citrus fruit powder, 0.05-2 parts of seaweed powder, 5-10 parts of ginger oil microcapsule powder, 1-3 parts of L-carnitine tartrate and 0.5-2 parts of green coffee powder. The application also provides a preparation method and application of the fat-burning composition. The five raw materials of the application form a four-dimensional regulation mechanism of 'decomposition-transportation-burning-inhibition of synthesis' through synergistic action, and the synergistic action of multiple targets has a remarkable fat-burning effect. The ginger oil is prepared into microcapsule powder, the ginger oil is microencapsulated, the shelf life is prolonged, the taste is improved, and the dispersibility of the ginger oil in the gastrointestinal tract is increased. The citrus fruit powder is used as a carrier, the porous structure of the citrus fruit powder is used to adsorb the L-carnitine tartrate and the green coffee powder, the adsorption of moisture and caking caused by direct mixing are avoided, the probability of moisture absorption and oxidation deterioration is reduced, the gastrointestinal tolerance of the product is improved, and the taste of the product is improved. The application belongs to the technical field of food health care.

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.

This invention discloses an intelligent quality grading method for spicy essential oils under different heat processing methods based on multimodal fusion, belonging to the field of intelligent food quality evaluation technology. The method uses spicy essential oils blended from Sichuan pepper oil, chili oil, and ginger oil as samples, and processes them through steaming, boiling, baking, roasting, and microwave heating. It utilizes electronic nose response data, volatile component gas chromatography-mass spectrometry test data, and key flavor substance data, including capsaicin and hydroxy-α-sanshool content, to construct an intelligent quality grading model after data preprocessing, key feature screening, and feature fusion. A comprehensive quality index is built, and grading thresholds are set to output the quality grade of each heat-processed sample. This invention can objectively reflect the degree of flavor retention and quality differences of spicy essential oils under different heat processing methods, and has the advantages of being rapid, objective, gradable, and suitable for standardized applications.