868 results about "Lactylate" patented technology

The invention relates to the technical field of medicine processing, and discloses mixed liquid filtering equipment for ciprofloxacin lactate medicine processing, which comprises a filtering tank, one side of the filtering tank is fixedly connected with a shell, the interior of the filtering tank is fixedly connected with a flow guide plate, the bottom of the filtering tank is fixedly connected with a funnel pipe, and the funnel pipe is fixedly connected with the shell. A filter bag is arranged at the bottom of the guide plate, long rods are fixedly connected to the periphery of the bottom of the filter bag, a spray-washing pipeline and a rubber plate are further included, and a cleaning assembly is arranged at the top of the filter bag. According to the mixed liquid filtering equipment for ciprofloxacin lactate medicine processing, replacement and alternate use of a filter bag can be achieved, impurities in the used filter bag are poured out, and the filter bag is washed from inside to outside after being turned over, so that the influence of downtime of manual maintenance of the equipment on the processing efficiency of the equipment is reduced, and the processing efficiency of the equipment is improved. The influence on the filtering quality of the medicine mixed liquid caused by impurities accumulated in the filter bag is avoided.

The present invention provides a gel candy containing DHA and a preparation method thereof. The gel candy containing DHA of the present invention is made of the following raw materials: 1-10 parts of edible colloid, including one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener; 5-15 parts of DHA microcapsule powder; 2-10 parts of moisture retainer; 0.5-5 parts of acidity regulator-buffer salt pair, including one or more of citric acid and its sodium salt or potassium salt, DL-malic acid and its sodium salt, lactic acid and its sodium salt. The present invention also provides a preparation method for the above-mentioned gel candy, adding DHA microcapsule powder and acidity regulator-buffer salt pair in the last stage before casting and molding and mixing evenly; it can be cast into a solid or sandwich product, and the moisture content of the obtained gel candy is 8-20%. The gel candy of the present invention has no fishy smell during the shelf life of 18 months, and the product does not return to sand or melt.

The invention discloses pediococcus acidilactici NDF12 and application thereof, the pediococcus acidilactici NDF12 is preserved in Guangdong Microbial Culture Collection Center on January 8, 2025, is called GDMCC for short, and the preservation number is GDMCC NO: 65732. The invention further discloses a preparation method of the pediococcus acidilactici NDF12. The strain is derived from Chinese local traditional dairy products, phenotype and genotype safety evaluation proves that the strain is safe and non-toxic, has excellent fermentation characteristics and probiotic characteristics, and can be used as a leavening agent for producing yoghourt. The bacterial strain also has gastrointestinal fluid endurance capacity, adhesion capacity, bacteriostatic activity, antioxidant activity, cholesterol lowering activity and blood sugar lowering activity, and has great application prospects in the fields of foods, medicines, feeds and the like.

The invention discloses ice glazing liquid for ice glazing of mussels. The ice glazing liquid is prepared from the following components in percentage by mass: 0.1 to 0.12 percent of sodium polyacrylate, 0.05 to 0.07 percent of sodium erythorbate, 0.01 to 0.03 percent of citric acid, 1 to 1.2 percent of sodium lactate, 0.4 to 0.6 percent of alginate oligosaccharide, 0.1 to 0.12 percent of xanthan gum, 7 to 9 percent of propylene glycol and the balance of water. The ice glaze liquid for ice glaze plating of the mussels is reasonable in compatibility, simple and easily available in components and good in adhesiveness, the formed ice glaze is not easy to crack, the dry loss rate can be reduced, and the quality of the thawed mussels can be ensured. The invention further provides a preparation method of the ice glaze liquid for ice glaze plating of the mussels. The preparation method is simple in process step, high in operability and uniform in component dispersion.

The invention belongs to the field of fermentation, and particularly relates to a complex microbial inoculant, original cheese, processed cheese with a blood sugar reducing function and preparation and application of the complex microbial inoculant. Wherein the processed cheese is prepared by the method comprising the following steps: mixing the components including raw cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono / diglycerol fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water, and then emulsifying to obtain the processed cheese, the sugar cane juice, the corn oil, the casein, the concentrated milk protein, the blueberry powder, the mono / diglycerol fatty acid ester, the sodium citrate, the sodium tripolyphosphate, the sodium hexametaphosphate, the salt guar gum, the potassium sorbate and the water, the original cheese is prepared from a complex microbial inoculant, and the complex microbial inoculant comprises lactococcus lactis bacterial powder, lactococcus lactis subsp. Lactis bacterial powder, lactobacillus delbrueckii subsp. Lactis bacterial powder, lactobacillus plantarum bacterial powder and lactobacillus paracasei bacterial powder. The processed cheese provided by the invention has a better function of controlling blood sugar, and meanwhile, the processed cheese is fine and uniform in texture and has good smearing performance.

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention relates to plant fermented oil for cosmetics and a preparation method of the plant fermented oil. The preparation method comprises the following steps: S1, fungus cultivation; s2, fungus selection: respectively taking single colonies of the cultured escherichia coli, staphylococcus aureus, lactobacillus lactis and streptococcus lactis; s3, bacteriostatic concentration selection: adding mixtures of cortex albiziae oil and schisandra chinensis oil with different concentrations, detecting the survival rate of the fungi, and recording the concentration with the lowest survival rate of the fungi; s4, performing fermentation; and S5, post-processing. On the basis of fermentation of conventional vegetable oil, a mixture of cortex albiziae oil and fructus schizandrae oil is added, so that the fermentation time of the plant fermentation oil is shortened to a certain extent compared with the traditional fermentation time, and the fermentation efficiency is greatly improved; moreover, the fermented oil can keep better antibacterial activity at a lower temperature, so that the phenomena of low activity and uncontrollable product of the fermented vegetable oil caused by high-temperature sterilization are avoided.

The invention discloses an efficient baijiu brewing method based on a microbial fermentation technology, and belongs to the technical field of baijiu brewing. The efficient baijiu brewing method comprises the following steps: (1) preparing chitosan-sodium alginate composite microspheres; (2) immobilizing bacillus siamensis, candida utilis and pediococcus acidilactici in the chitosan-sodium alginate composite microspheres to obtain an immobilized microbial carrier; (3) adding the immobilized microbial carrier into a white spirit fermentation pit, and controlling the fermentation temperature to be 23-30 DEG C for fermentation; (4) controlling the fermentation process in stages, including an initial stage, a middle stage and a later stage; and (5) after fermentation is completed, distilling and ageing to obtain the finished product white spirit. According to the invention, a remarkable technical breakthrough is realized on the basis of a traditional white spirit brewing process, and a new thought is provided for technical upgrading of the white spirit industry.

The invention provides milky tea base milk and a preparation method thereof and fruity milky tea, the milky tea base milk comprises, by weight, 30-80 parts of a cow milk raw material, 0.1-3 parts of an emulsifier, 0.01-3 parts of a stabilizer, 0.2-3 parts of buffer salt and the balance of water, the cow milk raw material comprises raw cow milk or a mixed emulsion of raw cow milk and grease, and the emulsifier is an emulsifier. The emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid ester of mono (di) glycerides, fatty acid ester of mono (di) glycerides, polyoxyethylene (20) sorbitan monostearate and polyglycerol fatty acid ester, and the emulsifier further comprises sodium caseinate. The milk tea base milk starts from a milk product, free matching of the milk product and different acidic fruits is realized by constructing a stable system of the acidic milk beverage, the problem of flocculation and denaturation caused by matching of neutral milk and different acidic fruits is practically solved, and the obtained fruit tea is mellow in taste and has good flavor and quality, and the product is easy in raw material obtaining and low in cost. The process is simple and convenient and has the advantage of large-scale production.

The invention relates to the technical field of serum specimen typing identification, in particular to a serum specimen typing identification system based on patient centralized detection. Comprising a data acquisition module, a data processing module, a data analysis module and a typing identification module, the data acquisition module is used for collecting and recording serum index data of a patient; according to the method, serum index data, including C-reactive protein, glucose, lactic dehydrogenase, TNF-alpha, IgG and IgM, of the patient are collected, an index matrix is constructed, and homogenization treatment is performed, so that a serum index distribution map of the patient is formed, the relationship between serum index values of the patient is conveniently and intuitively reflected, the synergistic reaction effect of each index on inflammation is reflected, and the sensitivity of the patient is improved. Meanwhile, a serum specimen of a new patient is subjected to typing, disease indexes are calculated, and medical staff can conveniently carry out targeted treatment on the patient.

The present disclosure relates to a Lactococcus lactis subsp. lactis CAB701 strain having both anti-obesity and immune-promoting activities, an anti-obesity or immune-enhancing food composition containing the same, and an anti-obesity or immune-enhancing vegan fermented milk containing the same. The CAB701 strain of the present disclosure has pancreatic lipase inhibitory activity and can be widely utilized for preventing, ameliorating or treating obesity and for enhancing immunity. Furthermore, it can be used as a starter for fermentation. In addition, since a vegan fermented milk prepared with the CAB701 strain of the present disclosure exhibits a significantly slower decrease in the viable Lactobacillus cell count during the storage period as compared to vegan fermented milks prepared with conventional strains, it can be seen that the CAB701 strain of the present disclosure is useful in the preparation of a vegan fermented milk.

The invention belongs to the technical field of food processing, and particularly relates to fermented beef jerky and a preparation method thereof. The preparation method of the beef jerky comprises the following steps: (1) removing fascia and fat from fresh cattle hind leg meat, washing with clear water, and cutting into meat slices; (2) adding table salt, glucose, white granulated sugar and sodium nitrite into the sliced meat, uniformly mixing, adding a fermentation inoculant which comprises staphylococcus calcaratus, pediococcus acidilactici, bifidobacterium bifidum and Witzia ciliaris, and fermenting; and (3) after fermentation, drying and cooling to obtain the fermented beef jerky. Specific strains are selected to form a fermentation inoculant for fermentation, and the prepared fermented beef jerky is high in free amino acid and soluble peptide content, low in nitrite residual quantity, uniform red brown in color and slightly bright in surface, and belongs to high-quality beef jerky.

The invention relates to the field of microorganisms, in particular to cat milk-derived pediococcus acidilactici and application thereof. The cat milk source pediococcus acidilactici provided by the invention is preserved in the China General Microbiological Culture Collection Center on July 1, 2024, the preservation address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, Beichen West Road, Chaoyang District, Beijing, China, and the preservation number is CGMCC NO.31006. The cat milk-derived pediococcus acidilactici provided by the invention is obtained by screening from healthy cat milk, has relatively strong acid resistance and bile salt resistance, is extremely strong in intestinal tract adhesion capacity, has a good inhibition effect on common pathogenic bacteria, is sensitive to various antibiotics, has good probiotic potential, and can be used for preparing a feed additive for the cat milk-derived pediococcus acidilactici. The invention provides a new candidate strain for pet food, health care and treatment products or probiotic preparations, and has wide application prospects in the aspects of preparation of pet food, health care products, medicines and the like.

The present technical solution discloses a method for producing fermented fish sausages and fermented fish sausages that improve the distinctive flavor of the sausage. The present invention adds 5-pyridoxal phosphate, which is a cofactor that catalyzes the transaminase reaction and can catalyze the leucine in the fish protein to produce α-ketoisocaproic acid, thereby increasing the content of 3-methylbutyraldehyde; by adding a composite fermentation agent, Lactococcus lactis subspecies cremoris contains transaminase, which promotes the catabolism of leucine and isoleucine to produce 3-methylbutyraldehyde and 2-methylbutyraldehyde; Lactobacillus sakei contains α-ketoacid decarboxylase, which promotes the catabolism of leucine to produce 3-methylbutyraldehyde. The present technical solution can improve the fermentation efficiency of naturally fermented sausages and regulate the flavor of the fermented sausages, so that the fermented fish sausages have a rich caramelized aroma, fruity flavor, and bacon flavor, and a delicate, smooth, and elastic taste.

The invention relates to the technical field of industrial microorganisms, and particularly discloses a yeast strain and application thereof. The invention provides clavipora lusitaniae YJHT233, which is obtained through space mutation breeding, can tolerate 9% of alcohol, can tolerate an acid environment with the lowest pH value of 2.5, can tolerate a 12% high NaCl system, a 55% high glucose system and a 44 DEG C high temperature environment, and has excellent ester production capacity. The strain is used for brewing rice-flavor liquor or yellow wine, the total content of ester substances in the obtained product is greatly increased, the content of main volatile ester substances such as ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl caprylate and ethyl lactate is remarkably increased, the whole flavor is coordinated and pleasant, and the fruit fragrance is rich and rich in layers.

The invention relates to the technical field of water pollution control and treatment, in particular to a methyl lactate production wastewater treatment device, which comprises a wastewater component, a wastewater treatment component and a wastewater treatment component, the feeding assembly comprises a ratchet wheel disc rotationally arranged in the wastewater tank and a storage barrel arranged at the bottom of the ratchet wheel disc; the flocculation assembly comprises vibrating rods which are arranged outside the stirring shaft in a circular array manner; the transmission assembly comprises a pawl piece arranged on the outer wall of the stirring shaft, and the pawl piece is meshed with the ratchet wheel disc; wherein the pawl piece knocks the vibration rod when rotating along with the stirring shaft, and the pawl piece is disengaged from the ratchet disc when being in contact with the vibration rod; the feeding assembly realizes batch feeding of the flocculating agent, the concentration of the flocculating agent in the whole reaction process can be maintained in an optimal interval, the flocculation reaction rate is further accelerated through vibration of the flocculation assembly, and the settling performance is improved.

The invention relates to the technical field of white spirit production, in particular to pichia kudriavzevii GTY837, a compound functional bacterial agent as well as a preparation method and application of the pichia kudriavzevii GTY837 and the compound functional bacterial agent. The pichia kudriavzevii GTY837 is preserved in the China General Microbiological Culture Collection Center on March 6, 2023, and the preservation number of the pichia kudriavzevii GTY837 is CGMCC (China General Microbiological Culture Collection Center) No. 26751. The composite functional bacterial agent can increase the content of ethyl lactate in the Luzhou-flavor liquor and reduce the content of ethyl acetate, so that the balance of esters in the Luzhou-flavor liquor is regulated and controlled, and the taste and quality of the Luzhou-flavor liquor are improved. By utilizing the compound functional bacterial agent, the problems of inharmonious flavor, non-prominent aroma, high blending difficulty and the like caused by high ethyl acetate content in the Luzhou-flavor liquor can be solved, and a theoretical basis and a technical support are provided for regulating and controlling the flavor of the Luzhou-flavor liquor.

The invention relates to the technical field of microbiology and food processing, in particular to pediococcus acidilactici and application of the pediococcus acidilactici in preparation of a brain-intestinal axis regulating efficacy metagen product.The high-activity pediococcus acidilactici DY-1 is separated out from natural fermentation pickles of super-polyselenium plant cardamine violifolia for the first time; the strain can be widely applied to fermentation of high-selenium plant-based food, can significantly promote glycolysis release of selenium-containing active substances, has good acid resistance, high protease activity and high lipase activity, can fully ferment plant-based fermentation raw materials, and has high yield. Glycolysis of macromolecular substances such as protein, saccharides and fat is facilitated, accumulation of active ingredients such as essential amino acid, unsaturated fatty acid, alkaloid and phenolic substances is promoted, and the edibility and functionality of the product are improved; and the organic selenium-rich metagen product prepared by sterilizing the fermentation mixture can synergistically improve human body cognition and emotion regulation regulated by microorganism-intestinal-brain axis.

The invention discloses pediococcus acidilactici screening and application of pediococcus acidilactici in reducing allergenicity of whey and improving flavor, and belongs to the technical field of whey processing. The invention provides a Pediococcus acidilactici BC37, and the preservation number of the Pediococcus acidilactici BC37 is GDMCC No: 66262. The Pediococcus acidilactici BC37 can be used for preparing a Pediococcus acidilactici strain. When the pediococcus acidilactici BC37 is used for preparing the fermented whey, beta-lactoglobulin and lactose in the whey can be effectively degraded, and the degradation rates respectively reach 49.93% and 15.74%; meanwhile, after whey is fermented by the pediococcus acidilactici BC37, high-content flavor substances such as furfural, butyric acid and ethyl caprate are generated. Therefore, the pediococcus acidilactici BC37 provided by the invention has a great industrial application prospect in preparation of fermented whey products with low sensitization and unique flavor.

The invention provides a foamed bead and a preparation method thereof. The foamed bead comprises poly-L-lactic acid and poly-D-lactic acid, wherein the mass percentage content of an L-lactic acid monomer of the poly-L-lactic acid is greater than or equal to 98%; the mass percentage content of a dextrolactic acid monomer of the poly-dextrolactic acid is greater than or equal to 98%. The foamed bead provided by the embodiment of the invention comprises poly-L-lactic acid with high optical purity and poly-D-lactic acid with high optical purity, and the poly-L-lactic acid and the poly-D-lactic acid form a stereocomplex crystal in the processing process, so that the thermally induced deformation temperature of the foamed bead is increased.

The invention provides a fermented beverage capable of relieving fatigue and a preparation method of the fermented beverage, and relates to the technical field of functional beverages, and the IPC classification number belongs to A23L2. The fermented beverage is prepared from a radix astragali fermentation extract, a radix platycodonis extract, L-arginine, taurine, inositol, caffeine, nicotinamide, vitamin B6, L-lysine hydrochloride, pyrroloquinoline quinone and auxiliary materials. The astragalus mongholicus fermentation extract can improve the ATP generation efficiency, reduce lactic acid accumulation after exercise, relieve damage of oxidative stress to muscle and nerve cells and reduce immunosuppression caused by fatigue; the platycodon grandiflorum extract has the effects of refreshing mind and restoring consciousness, improving cognitive function decline caused by central fatigue, enhancing capillary permeability and promoting removal of metabolic wastes. The radix astragali fermentation extract and the radix platycodonis extract are compounded to achieve a synergistic effect, so that the composition has an excellent anti-fatigue effect. Under the combined action of all the components, fatigue is relieved, energy is rapidly supplemented, and physical strength is recovered.

The invention discloses lactobacillus plantarum, the Latin name of the lactobacillus plantarum is Lactiplantarum, the lactobacillus plantarum is named as BQ-3, the lactobacillus plantarum is preserved in Guangdong Microbial Culture Collection Center on January 15, 2025, and the preservation registration number of the lactobacillus plantarum is GDMCC No.65791; secondly, the invention further discloses a microbial fermentation agent, and the effective components of the microbial fermentation agent comprise the lactobacillus plantarum. In addition, the invention also discloses an application of the lactobacillus plantarum or the microbial fermentation agent in fermentation of the rotten vegetable leaves, and an application of the fermented rotten vegetable leaves prepared by the application of the lactobacillus plantarum or the microbial fermentation agent in fermentation of the rotten vegetable leaves in fattening feed. The lactobacillus plantarum strain disclosed by the invention has the beneficial effects that the lactobacillus plantarum strain is separated and screened from naturally-fermented rotten vegetable leaves, and has the characteristics of high lactic acid production speed and high yield; when applied to the fermentation of the rotten vegetable leaves, the strain can quickly produce acid, reduce the pH value, reduce the loss of dry matters, retain nutrients, inhibit the generation of ammoniacal nitrogen and putrefying acid, significantly improve the fermentation quality and prolong the storage life; the feed additive can promote fattening growth of livestock when applied to feeds.

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 discloses yoghurt oil with fruity flavor and a preparation method of the yoghurt oil, and belongs to the technical field of yoghurt oil processing. The Lactococcus lactis SITRS-0011 provided by the invention can be independently used as a leavening agent, when the Lactococcus lactis SITRS-0011 is used for fermenting yoghurt oil, the titration acidity can reach 83.21 DEG T, the yoghurt oil contains 2, 3-butanedione (1180 [mu] g / kg), acetoin (2092 [mu] g / kg), lactones (623 [mu] g / kg), 3-methylbutyraldehyde (117 [mu] g / kg), phenethyl alcohol (1863 [mu] g / kg), phenylacetaldehyde (336 [mu] g / kg) and other substances, and the Lactococcus lactis SITRS-0011 is rich in milk flavor, has flower fragrance and nut flavor, is unique in flavor, and can be used for preparing the and the overall sensory score is high.

The invention relates to ester-producing aroma-producing yeast for making hard liquor as well as a preparation method and application thereof, and belongs to the technical field of liquor making. According to the invention, two microorganisms with high ester yield, namely saccharomyces cerevisiae and pichia pastoris, are screened, and the saccharomyces cerevisiae and the pichia pastoris which are compounded in different proportions are subjected to compound fermentation, so that the yields of ethyl acetate produced by the saccharomyces cerevisiae and the pichia pastoris which are compounded in different proportions are different. The yeast for making hard liquor is subjected to enhanced fermentation according to the optimal inoculation proportion, the content of ethyl acetate, ethyl hexanoate and ethyl lactate of the prepared yeast for making hard liquor is greatly increased, and the saccharifying power, the liquefying power, the fermenting power and the esterifying power of the yeast for making hard liquor are also remarkably improved. In addition, the invention also finds that the pichia pastoris and the saccharomyces cerevisiae of the strengthened yeast are always maintained at a relatively high level in the fermentation process, so that the quality of the yeast can be remarkably improved by compounding the pichia pastoris and the saccharomyces cerevisiae, and the strong aroma is given to the liquor in the fermentation of the Luzhou-flavor liquor.

The invention relates to the technical field of food engineering, and discloses pediococcus acidilactici, a microbial agent containing the pediococcus acidilactici, application of the microbial agent, sorghum fermented food and a preparation method of the sorghum fermented food. The preservation number of the pediococcus acidilactici is GDMCC (China General Microbiological Culture Collection Center) No.65676, and the pediococcus acidilactici can be used for preparing the pediococcus acidilactici. The microbial agent contains pediococcus acidilactici and auxiliary bacteria. According to the sorghum fermented food obtained through fermentation treatment of the fungicide, antinutritional factors such as tannin in sorghum can be converted into urolithin, hydrolysis of protein, fat and starch can be promoted, the utilization rate of the sorghum is increased, the quality and flavor of fermented products are improved, the fermentation period is shortened, the shelf life is prolonged, and high economic benefits are achieved.

The invention relates to a probiotic preparation for improving intestinal health of pets and application of the probiotic preparation. The bacterial strains in the probiotic preparation consist of a bacillus coagulans BC66 bacterial strain with the preservation number of CGMCC (China General Microbiological Culture Collection Center) 21879, a pediococcus acidilactici PA153 bacterial strain with the preservation number of CCTCC NO: M 2023230, a lactobacillus plantarum LP194 bacterial strain with the preservation number of CGMCC 21766, a bifidobacterium animalis BA20 bacterial strain with the preservation number of CGMCC No. 21830 and a lactobacillus reuteri LR108 bacterial strain with the preservation number of GDMCC No: 63095. According to the probiotic preparation, five specific probiotics are compounded, the five strains are matched and promoted with one another, and synergistic interaction is achieved on the effect of improving the intestinal health of pets, specifically, the digestive ability of the pets on nutrients is improved; the immunity of pets is improved and the diarrhea rate is reduced; the content of beneficial bacteria in intestinal tracts of pets is increased.

The present disclosure provides a high-moisturizing cream and a preparation method therefor. Raw materials of the high-moisturizing cream comprise an emulsifier, an oil, a humectant, and a preservative. The humectant contains lactic acid and sodium lactate, and the humectant does not contain hyaluronic acid. The high-moisturizing cream provided by the present disclosure incorporates a composition of lactic acid and sodium lactate. Without the addition of hyaluronic acid, the high-moisturizing cream can effectively increase the water content of the stratum corneum of the skin and reduce the transepidermal water loss. Moreover, after the high-moisturizing cream provided by the present disclosure is prepared as either a W / O type or an O / W type, the moisturizing effect can be ensured.

The present invention relates to the technical field of raw materials for toiletries, and specifically discloses a composite extract for preventing hair loss and controlling oil, a preparation method thereof, and an application thereof. The preparation method of the composite extract for preventing hair loss and controlling oil comprises the following steps: step 1), putting the composite plant raw material into a solvent, heating and extracting, and obtaining a pre-extract solution; step 2), cooling the pre-extract solution to ≤36°C, and then inoculating the composite bacteria into the pre-extract solution for fermentation to obtain a fermentation solution; step 3), sterilizing and concentrating to obtain a composite extract for preventing hair loss and controlling oil; the composite plant raw material is a compound of ginseng root, Platycladus orientalis, Polygonum multiflorum, Ligustrum lucidum, Morinda officinalis, Eucommia ulmoides, Milk thistle, and Taxus cuspidatus; the composite bacteria is a compound of Jardine Seberlindner's yeast, Phanerochaete chrysosporium, Hansen's yeast with grape juice, and Lactococcus lactis subspecies creamy. The present invention has the advantage of further improving the anti-hair loss effect.

The invention relates to the technical field of normal-temperature preservation of cooked meat products, in particular to a normal-temperature preservation method of cooked meat products based on natural components. The invention provides a method for improving the fresh-keeping degree of cooked meat products during normal-temperature storage, which comprises the following steps: applying a preset amount of compound preservative to the cooked meat products according to the expected fresh-keeping degree requirement, the compound preservative is prepared from epsilon-polylysine salt, nisin and sodium lactate. According to the method provided by the invention, the fresh-keeping degree of the cooked meat product can be comprehensively improved, so that the existing storage limitation is broken through while multiple requirements of consumers on safety, nutrition and flavor are met.