12 results about "Grapes seeds" patented technology

This invention discloses a selenium-enriched dairy product from selenium-enriched dairy cows and its preparation method, comprising the following components and process characteristics: Basic milk matrix: by mass percentage, containing 85-95% raw milk or reconstituted milk, 0.5-2% milk protein concentrate, and 0.1-0.5% fructooligosaccharides; Probiotic-polyphenol complex: composed of *Lactobacillus plantarum* LP-33 (preservation number CGMCC No. 24567) and grape seed polyphenols, wherein the polyphenols are compounded in a 1:1 ratio with zein-chitosan bilayer microencapsulated form in a free state, with a total addition amount of 50-100 mg / L; Dynamic pH control system: during fermentation, the pH value is monitored in real time and a 0.1-0.5 mol / L sodium bicarbonate buffer solution is automatically added to maintain the pH at 5.0-5.5. This invention achieves breakthroughs in viable count and acid resistance; through dynamic pH control and synergistic protection by polyphenols, the viable count of the finished product is ≥1×10⁻⁶. 9 With a CFU / mL concentration, the survival rate of probiotics in simulated gastric juice for 2 hours is >80%, solving the problem of "high output but low intake" of probiotics in traditional fermentation.

This invention discloses a fermented feed for improving the natural antibacterial and antioxidant properties of duck eggs. The fermented feed is prepared through a two-stage fermentation process using a fermentation substrate comprising the following components in parts by weight: 35-60 parts corn, 15-30 parts soybean meal, 5-15 parts wheat bran, 4-10 parts rice bran, 5-9 parts extruded flaxseed, 2-6 parts grape seed meal, 1-4 parts moringa flavonoid powder, 0.5-2.5 parts dicalcium phosphate, 0.5-3 parts limestone powder, 0.1-0.5 parts salt, and 0.1-0.8 parts compound premix. The two-stage fermentation involves first inoculating with Bacillus for aerobic fermentation, followed by inoculation with lactic acid bacteria and the addition of chitosan oligosaccharides for anaerobic fermentation. This invention significantly increases the content of active proteins such as lysozyme and ovotransferrin in duck egg white, enhancing its antibacterial properties and antioxidant capacity, and providing an efficient and economical technical path for the development of highly active duck egg white raw materials.

The application discloses a sports nutrition food composition for blood vessel health and post-exercise recovery. Each 40g contains soybean protein isolate, whey protein, resistant dextrin, inulin, ginkgo biloba extract, hawthorn extract, grape seed extract, sea buckthorn peptide, natto powder (containing natto kinase), coenzyme Q10, natural vitamin E, vitamin C, bacillus subtilis DE111 and mineral probiotic premix. The application realizes blood vessel cleaning and post-exercise recovery through the synergy of multiple pathways such as direct thrombolytic effect of natto kinase, anti-platelet aggregation of ginkgo biloba / hawthorn / grape seed, protection of blood vessel endothelium by coenzyme Q10 / VE / VC, and regulation of intestinal tract by bacillus subtilis DE111. In-vitro thrombolysis experiment shows that the composition has clear fibrinolytic activity. All components meet the national standard of sports nutrition food, are safe and compliant, and are suitable for people with thrombosis risk and people who need blood vessel repair after high-intensity exercise.

This invention relates to a freeze-dried fermented mare's milk powder and its preparation method, belonging to the field of food processing technology. The preparation method of the freeze-dried fermented mare's milk powder includes the following steps: filtering, sterilizing, and cooling fresh mare's milk to obtain pretreated fresh mare's milk; adding a compound microbial agent to the pretreated fresh mare's milk for fermentation to obtain fermented mare's milk broth; concentrating the fermented mare's milk broth to obtain fermented mare's milk paste; adding a freeze-drying protectant to the fermented mare's milk paste; pre-cooling and freeze-drying to obtain the freeze-dried fermented mare's milk powder. This invention, through the compounding of trehalose, tremella polysaccharide, mannitol, glycine, grape seed polyphenols, and metal ions, results in a high survival rate of microorganisms in the freeze-dried fermented mare's milk powder.

This invention specifically relates to an antioxidant compound based on grape seed active peptides, its preparation method, and its application, belonging to the field of health food technology. The compound comprises 70-90 parts grape seed active peptides, 10-18 parts cinnamon water extract, 8-15 parts hawthorn water extract, 5-10 parts rose water extract, and 0.5-3 parts vitamin C. The preparation method of the grape seed active peptides includes ultrasound-assisted enzymatic hydrolysis, ultrafiltration separation, macroporous resin purification, and spray drying. Experimental verification shows that the components of the compound of this invention have significant synergistic effects, significantly increasing SOD and GSH-Px activity, reducing MDA content, and exhibiting better antioxidant effects than single components. Furthermore, it has excellent taste and high safety. This compound can be used as an active ingredient in pharmaceuticals or health foods for the prevention and adjuvant improvement of various oxidative stress-related diseases. It has advantages such as synergistic effects, good taste, high safety, and suitability for industrial production, and has broad market application prospects.

The present application relates to the technical field of plant extract application, and discloses a plant source composition capable of reducing uric acid and a preparation method thereof, comprising the following steps: sequentially crushing, drying, supercritical CO2, ultrasonic extraction and vacuum drying grape seeds to obtain grape seed extract; mixing chicory, mulberry leaves, plantain and purslane, and then sequentially performing freeze-drying, crushing and ultrasonic extraction to obtain a mixed extraction liquid, and vacuum drying to obtain a mixed plant extract; and mixing the grape seed extract, the mixed plant extract and soybean extract to obtain the plant source composition capable of reducing uric acid. The composition is composed of soybeans, grape seeds, chicory, mulberry leaves, plantain and purslane, all of which are homologous in medicine and food or widely used plants, have no specific toxicity targets of chemical drugs, and are suitable for long-term intervention of ordinary high uric acid people, drug contraindicated people and mild to moderate patients.

This invention belongs to the technical field of fermentation-derived active ingredients, skin care active compositions, and topical formulations, specifically relating to a grape seed compound active composition with antioxidant effects, its preparation method, and its application. The composition uses grape seed fermentation filtrate as the main active base, and is synergistically compounded with Bifida ferment lysate and α-bisabolol. By compounding grape seed fermentation filtrate as the main component and Bifida ferment lysate and α-bisabolol as synergistic active components, a topical active composition that combines antioxidant care, gentleness, and dosage form suitability can be obtained. The composition can be formulated into topical formulations such as serums, essences, gels, sprays, lotions, facial masks, wet compresses, or lyophilized powder reconstituted solutions, and is suitable for the development of antioxidant care products.

The invention relates to the technical field of health-care food, in particular to a Lushenkangyuan brand tea polyphenol, grape seed and American ginseng capsule helpful for resisting oxidation. Comprising the following compositions in percentage by weight: 20%-30% of tea polyphenol, 15%-25% of a grape seed extract, 10%-20% of an American ginseng extract, 10%-15% of dextrin and 0.01%-0.05% of magnesium stearate, and the total content of the tea polyphenol, the grape seed extract and the American ginseng extract is 45%-75%. According to the present invention, the effects of scientific formula, high active component content, clear dual anti-oxidation mechanism, and significant synergistic effect among the components are achieved.

The invention relates to the technical field of beverages, in particular to a preparation method of a grape seed solid beverage, which comprises the following steps: cleaning and drying grape seeds, and controlling the moisture content of the grape seeds to obtain pretreated grape seeds; the pretreated grape seeds are coated with protective components, and protective layers are formed on the surfaces of the grape seeds; carrying out segmented temperature control baking on the coated grape seeds under a low-oxygen condition to obtain protected baked grape seeds; crushing the protected baked grape seeds to obtain grape seed powder; and uniformly mixing the grape seed powder with auxiliary materials, granulating and drying to obtain the grape seed solid beverage. According to the invention, through the synergistic effect of a double-layer synergistic protection structure and segmented temperature control baking, the effects of flavor improvement and functional component retention in grape seed processing are effectively improved.

The present application belongs to the technical field of preparation, active conversion and stabilization control of plant source fermentation liquor, and particularly relates to a preparation method of high-stability grape seed fermentation liquor and application thereof. The method comprises the following steps: crushing, heat treating and homogenizing pre-dispersing grape seed raw materials to obtain grape seed fermentation substrate; respectively activating and expanding Lactobacillus plantarum and Lactobacillus mucosus to obtain active and stable seed liquid; adopting sequential inoculation mode, first performing first stage fermentation with Lactobacillus plantarum, then supplementing Lactobacillus mucosus to perform second stage synergistic fermentation, and then performing solid-liquid separation after fermentation to obtain grape seed fermentation liquor. The method can improve the quality consistency, antioxidant activity, storage stability and amplification adaptability of grape seed fermentation liquor under different process scales, and the prepared grape seed fermentation liquor has good total phenol retention capacity, antioxidant function and batch repeatability.

This invention relates to a skin-moisturizing, beautifying, and blemish-removing composition and its preparation method, belonging to the field of functional food technology. The skin-moisturizing, beautifying, and blemish-removing composition provided by this invention includes extracts of Phyllanthus emblica, Hibiscus syriacus, Hippophae rhamnoides, grape seed, Citrus reticulata extract, and Ganoderma lucidum polysaccharides. Each component contains abundant orthogonal components, and through scientific compounding, it can be applied in the field of functional foods, exhibiting excellent skin-moisturizing, beautifying, and blemish-removing effects.

The present invention relates to a cosmetic composition, and more specifically, to an external cosmetic composition and its formulation intended for improving body cellulite, comprising a mixed extract of coffee beans (Coffea Arabica Seed), guarana seeds (Paullinia Cupana Seed), kola tree seeds (Cola Acuminata Seed), grape seeds (Vitis Vinifera Seed), and Mexican chia seeds (Salvia Hispanica Seed).