10 results about "Kelp extract" patented technology

The present application relates to the technical field of skin care products, and particularly relates to an anti-pollution composition containing guaiazulene and a preparation method and application thereof.The composition is composed of guaiazulene liposomes, kelp extract, date seed extract and schisandra chinensis extract, and achieves triple protection through the cascade effect of the four components.The composition can not only achieve the common effect of "adsorption-anti-inflammation-repair-soothing", but also has considerable soothing effect on skin sensitivity, itching and swelling induced by company decoration.The preparation method of the composition is simple and easy to operate, is conducive to industrialized large-scale production and application, meets market demand, and has strong market application value.

The invention relates to the technical field of fermentation processes, in particular to a low-fat nutrition enhancer containing a kelp extract and a preparation process of the low-fat nutrition enhancer. According to the method, a three-stage compound fermentation process, enzyme membrane combined refining desalination and a microencapsulation technology are coupled, so that the extraction rate and the purity of fucoidan serving as an active ingredient of kelp are greatly improved; the active component with low molecular weight and high sulfate content is obtained, and the functional activity of the active component is enhanced; fishy smell and excessive salt are removed, and the flavor of the product is improved; the storage stability and the application convenience of the product are remarkably improved through a microencapsulation technology.

The present invention provides an oil-in-water-type emulsified seasoning having umami and richness and also having suppressed fishy smell as a seasoning which can enhance the umami and richness of non-animal foods and other foods which have light taste and give insufficient impression, and also provides a method for producing the same. An oil-in-water-type emulsified seasoning having umami and richness and also having suppressed fishy smell can be produced by emulsifying a kelp extract and fat / oil in the presence of a water-soluble polymer compound.

The invention belongs to the technical field of nutrition fortifiers, and particularly relates to a nutrition fortifier containing kelp extract and a preparation method of the nutrition fortifier. The nutrition enhancer containing the kelp extract comprises the following components in parts by mass: 20-30 parts of the kelp extract, 50-60 parts of soybean protein powder, 5-15 parts of oat powder, 1-10 parts of inulin, 1-10 parts of sea cucumber powder and 1-5 parts of an undaria pinnatifida extract. The kelp extract is subjected to directional fermentation treatment by adopting a specific probiotic strain, so that the content and biological activity of fucoidin in the kelp extract are remarkably improved; meanwhile, a multi-level nutrition collaboration system is constructed; especially for chronic inflammatory diseases such as tumors, arthritis and psoriasis, the nutrition enhancer provides a safe and long-acting diet intervention scheme for specific people through anti-inflammatory and anti-angiogenesis dual-path effects, and has important clinical auxiliary application value.

The invention relates to a microwave coaxial printing-based plant-based flavor substance directional release method, and belongs to the technical field of food additive manufacturing. According to the method, a coaxial printing system with plant-based umami substances (kelp extract, tea leaf extract, soybean hydrolyzed peptide and the like) as an inner core and edible plant-based gel (such as konjac glucomannan, soybean protein isolate and the like) as a shell is constructed, and the ratio of the inner core to the shell is regulated and controlled by using a coaxial printing nozzle with an adjustable nozzle size; and curing and molding of the core-shell structure are realized by microwave heating. The method realizes effective protection of plant-based umami substances in the processing process and controllable release of the plant-based umami substances in the eating process, can be used for developing personalized nutritional foods and functional seasonings, and has the advantages of label cleaning, high efficiency, stability and flavor enhancement.

The invention discloses a high-end nutritional mushroom particle compound seasoning and a preparation method thereof, and relates to the technical field of food seasoning. Comprising 5-8 parts of high-end mushroom peptide, 8-15 parts of natural fermented soy sauce powder, 10-30 parts of salt, 5-12 parts of sugar, 7-18 parts of a natural composite anti-caking agent, 0.8-2 parts of a kelp extract, 0.5-1.5 parts of a shellfish extract, 0.3-0.8 part of linseed oil, 0.2-0.6 part of walnut oil, 0.5-3 parts of green tea powder, 0.5-1.2 parts of a red date extract and 0.2-1 part of vegetable powder. High-purity mushroom peptide is prepared through directional enzymolysis and ultrafiltration membrane separation technologies, natural flavor components such as the natural fermented soy sauce powder, the kelp extract and the shellfish extract are matched, high-end mushroom flavor with rich levels and high identification degree is formed, and the natural composite anti-caking agent is compounded according to a specific proportion. A stable mechanism for locking water and preventing moisture migration is formed, caking of the product in the storage process is avoided, and a colloid structure formed after gelatinization of high-proportion corn starch optimizes the texture and flavor slow-release effect of the product.

The invention discloses a plant extract composition with repairing, anti-wrinkle and tightening effects as well as a preparation method and application thereof, the plant extract composition comprises a kelp extract and a moutan bark extract, and the feeding mass ratio of the kelp extract to the moutan bark extract is 1: (0.6-1.0); during preparation, all the components are uniformly mixed according to the formula. Practice shows that the composition obtained by combining the kelp extract and the moutan bark extract according to a specific proportion can obtain surprising effects in the aspects of repairing effect, tightening effect, anti-wrinkle effect and the like, and compared with a single component, the composition is remarkable in progress and has an excellent synergistic effect; particularly, extracts from natural plants are combined, so that the composition is high in safety, relatively low in cost and beneficial to being used in cosmetics.

FIELD: pharmaceutical industry.SUBSTANCE: use of the composition in the treatment of inflammatory diseases of the oral cavity. The use of a composition in the form of a chewing marmalade, including components in the following ratio, wt.%: stevioside 2.0 to 10.0, gum arabic 2.0 to 20.0, ginger 0.5 to 5.0, Siberian fir extract 1.0 to 10.0, quercetin 0.01 to 0.5, pine extract 0.01 to 0.5, green chlorophyll 0.01 to 0.5, pine chlorophyll 0.01 to 0.5, pine paste 0.01 to 0.5, kelp extract 0.01 to 0.5, citric acid 0.1 to 0.7, flavoring 0.01 to 0.1, preservative 0.1 to 0.5, drinking water - up to 100.0, in the treatment of inflammatory diseases of the oral cavity.EFFECT: above-described composition is effective in the treatment of inflammatory diseases of the oral cavity.2 cl, 6 dwg, 1 tbl, 3 ex

The invention discloses salt-reduced compound flavor beef jerky and a preparation method thereof. The salt-reduced compound flavor beef jerky is prepared from the following raw materials in percentage by weight: 100 g of fresh beef and 100 g of pickling seasonings, the pickling seasoning is prepared from 1.2 to 1.8 g of table salt, 0.2 to 0.3 g of potassium chloride, 0.3 to 0.5 g of yeast extract, 0.5 to 1.0 g of kelp extract, 0.2 to 0.3 g of shiitake mushroom powder, 1.0 to 1.5 g of trehalose, 0.5 to 1.2 g of isomaltooligosacharide, 0.05 to 0.1 g of liquorice root extract, 0.02 to 0.03 g of rosemary extract, 0.2 to 0.3 g of calcium ascorbate, 1.5 to 2.0 g of compound spice powder, 1.0 to 1.5 mL of ginger concentrated juice and 15 to 20 mL of water. On the premise that the sodium content is remarkably reduced, the comprehensive quality of the product in the aspects of flavor, texture, stability, safety and the like is synchronously guaranteed and even improved.

The invention discloses a composite medicament for promoting flower and fruit retention of ruby guava and a preparation method thereof, and belongs to the technical field of pesticides. The composite agent comprises the following raw material components in parts by mass: 10-15 parts of a kelp extract, 5-10 parts of a rape pollen extract, 5-10 parts of a guava leaf extract, 5-8 parts of amino acid chelated trace elements, 5-8 parts of a composite microbial agent, 3-5 parts of sodium lignin sulfonate, 3-5 parts of chitosan and 80-100 parts of water, the amino acid chelated trace elements are chelates of iron, zinc, potassium, calcium, boron and amino acids. The components have a synergistic effect, so that the flower and fruit retention effect of the ruby guava can be effectively promoted.