473 results about "Maillard reaction" patented technology

The invention discloses a production management system and method based on an intelligent production line, which are suitable for a tobacco process production line, and the method comprises the following steps: collecting genotype information and physicochemical indexes of tobacco raw materials; based on a small sample expansion algorithm and a neural network model of transfer learning, performing process matching analysis on the genotype information to generate an initial processing parameter set; in the cut tobacco making process, the Maillard reaction process is scanned and monitored in real time through a transmission-type THz-TDS probe array, the terahertz spectrum characteristic peak intensity is obtained, microwave auxiliary parameters are dynamically adjusted according to the characteristic peak, and a reaction optimization instruction set is generated; performing aroma constraint verification on the initial processing parameter set and the reaction optimization instruction set, and outputting a feasible process scheme; and executing the feasible process scheme, collecting finished product quality information, and updating the neural network model. According to the method, dynamic optimization and accurate regulation and control of the tobacco primary processing process are achieved, and the product quality stability and aroma type consistency are effectively improved.

The invention discloses an intelligent marinating regulation and control method for leisure old marinated claw snacks based on multi-source sensing, which comprises the following steps: acquiring environmental parameters and material parameters in a marinating process through a multi-source sensor, and analyzing texture change of old marinated claws by utilizing a collagen triple-helix structure denaturation kinetic model; a dynamic time warping smell recognition algorithm is adopted to recognize a smell change stage, a color change rule is analyzed through a Maillard reaction kinetics coupling model, multiple parameters are fused to establish an incidence matrix, and the heating power of marinating equipment, the marinating liquid circulation rate and the ventilation quantity are regulated and controlled according to the matrix. According to the method, multi-parameter collaborative monitoring and deep analysis are realized, the regulation and control accuracy and the automation level are improved, the defects that a traditional method is insufficient in key component change analysis and poor in smell recognition and multi-parameter fusion collaboration are overcome, the product quality stability is guaranteed, and the standardized production requirement is met.

The invention discloses a dynamic monitoring and analysis platform for a Maillard reaction inhibition effect, and the platform comprises a data collection module which is used for collecting a monitoring data set in a fermented bean curd fermentation process; the data preprocessing module is used for generating a preprocessed monitoring data set; the process parameter optimization module is used for searching and determining optimal process parameters; the Maillard reaction state recognition module is used for recognizing Maillard reaction states and abnormal data points at different fermentation stages; the abnormal data detection module is used for constructing a dynamic monitoring model of the Maillard reaction inhibition effect; the dynamic monitoring and feedback module is used for dynamically adjusting the fermented bean curd fermentation process parameters through the closed-loop feedback control module; and the control execution module is used for realizing full-process dynamic monitoring on the inhibition effect of the Maillard reaction of the fermented bean curd. Excessive Maillard reaction is effectively inhibited, and it is ensured that the color, flavor and safety of the fermented bean curd product are always kept in the optimal state.

The invention relates to a composition containing ceramide and collagen tripeptide and a preparation method thereof, and belongs to the technical field of health care products. The invention discloses a composition containing ceramide and collagen tripeptide. The composition is prepared from the following raw materials: collagen tripeptide, rice bran oil powder, a herba houttuyniae extract, pineapple powder, konjaku flour, a grape seed extract, olive fruit powder, carnosine, pomegranate concentrated powder and a whey fermentation product. The grape seed extract, the olive fruit powder, the carnosine and the pomegranate concentrated powder inhibit the Maillard reaction of the collagen peptide and improve the utilization rate of collagen tripeptide; ceramide rich in the rice bran oil powder is a natural skin moisturizing factor, and is matched with the pineapple powder and the konjaku flour which have a keratin metabolism effect to maintain the health of cuticles; the herba houttuyniae extract and the whey fermentation product are matched to have an excellent anti-inflammatory effect, so that the components enhance the skin barrier in multiple dimensions through collagen synthesis, cuticle maintenance, anti-inflammatory and anti-oxidation.

The invention relates to the technical field of food processing, and discloses casein-tea polysaccharide-polyphenol composite nanoparticles and a preparation method of the casein-tea polysaccharide-polyphenol composite nanoparticles, and the preparation method comprises the following steps: mixing large yellow tea polysaccharide with a casein solution to obtain a CS / TPS mixed solution; performing glycosylation modification on casein in the CS / TPS mixed solution by adopting a Maillard reaction to prepare a casein-polysaccharide copolymer solution; the preparation method comprises the following steps: mixing a plurality of catechins, dissolving the catechins in ultrapure water to obtain a mixture stock solution, mixing the mixture stock solution and a casein-polysaccharide copolymer solution according to a volume ratio of 1: 16, stirring for 1 hour for self-assembly, pre-freezing the stirred solution at-80 DEG C, and freeze-drying for 48 hours to obtain CS-TPS-MIX nano-composite powder. According to the invention, a polyphenol delivery system with a dual antioxidant synergistic mechanism is constructed through a Maillard reaction mediated nano-composite technology, and the system is stable in structure, so that the release of polyphenol is more controllable.

The invention belongs to the technical field of food processing, and particularly relates to a curcumin-loaded protein-polysaccharide nanoparticle delivery system, a preparation method thereof and application of the curcumin-loaded protein-polysaccharide nanoparticle delivery system in neuroprotection. The preparation method comprises the following steps: mixing and dissolving sodium caseinate with one of glucan and pectin, hydrating at 0-4 DEG C for 12-24 hours, and performing ultrasonic and microwave treatment to obtain a pretreatment solution; adjusting the pH value, and heating the pretreatment solution to obtain covalent grafted particles; the protein-polysaccharide covalent grafted particles obtained in the second step are encapsulated with curcumin through a pH shift method, and the protein-polysaccharide-curcumin nanoparticles are obtained. The invention provides a method for carrying out Maillard reaction on sodium caseinate-polysaccharide under the assistance of ultrasound and microwaves, reaction parameters are optimized, and a preparation method of an efficient and stable curcumin delivery system and application of the curcumin delivery system in neuroprotection are constructed.

The invention discloses a semi-refined tea grading method based on carbon baking parameters, a medium and equipment, and the method comprises the steps: collecting carbon baking process parameters and tea basic parameters, extracting thermodynamic characteristics and a Maillard reaction characteristic spectrum, and constructing a variety adaptability model; performing multi-modal fusion on the thermodynamic characteristics, the Maillard reaction characteristic spectrum and the variety adaptability parameters to generate a carbon baking quality prediction vector; performing preliminary grade judgment through a grading decision tree model, performing cascade fire compensation optimization on secondary tea leaves, and performing re-judgment; and finally, the grading result and the carbon baking parameters are stored in the block chain in an associated manner. According to the method, dynamic correlation analysis of carbon baking process parameters and tea quality is realized, the problem of inaccurate evaluation caused by separation of a traditional grading method and a carbon baking process is solved, scientificity and reliability of a grading result are remarkably improved, and meanwhile, data support is provided for process optimization.

The invention discloses a preparation method and application of yak blood peptide with anti-hypoxia and anti-fatigue functions. The method comprises the steps of raw material pretreatment, composite enzymolysis (adopting a mixture of enzyme digestion modified lumbrukinase and nattokinase), enzyme deactivation, separation and purification, ferrous chelation, Maillard reaction, concentration and drying and the like. The enzymolysis efficiency and the active peptide yield are remarkably improved through ultrasonic treatment and a composite enzymolysis technology, the stability and the anti-hypoxia capacity of peptide fragments are enhanced through ferrous chelation, and the antioxidant activity and the anti-fatigue activity are further improved through the Maillard reaction. Experiments show that the yak blood peptide prepared by the method can significantly improve the antioxidant enzyme activity, prolong the normal-pressure hypoxia survival time, prolong the swimming exhaustion time and significantly reduce the MDA content of brain tissue and myocardial tissue. The obtained product can be applied to anti-hypoxia and anti-fatigue medicines or health-care foods, and has the advantages of high process efficiency, remarkable activity, high safety and the like.

The invention discloses a preparation method and application of magnesium glycinate granules, and relates to the technical field of magnesium glycinate granule preparation.The preparation method comprises the steps that povidone and polyvinyl alcohol are adopted as adhesives for wet granulation, the polyvinyl alcohol is prepared into slurry with the concentration of 10%, magnesium glycinate and povidone are put into a wet granulator to be evenly mixed, and the magnesium glycinate granules are obtained; and adding polyvinyl alcohol slurry with the concentration of 10% to prepare slurry, performing wet granulation, putting the prepared granules into a drying machine, performing boiling drying, and finishing the dried granules through a screen, thereby obtaining the finished product magnesium glycinate granules. By optimizing the use of the adhesive, the Maillard reaction of magnesium glycinate in the storage and shelf life is effectively avoided, the stability and appearance of the product are kept, and the quality and market competitiveness of the product are improved; by adopting the magnesium glycinate particles provided by the invention, the compressibility is obviously improved, the pressed tablets are high in strength, and the magnesium glycinate particles can be produced on a large scale.

The invention relates to the technical field of pharmaceutical preparations, in particular to a stable perindopril amlodipine tablet and a preparation method thereof, and the tablet comprises the following components in percentage by weight: 5.0% of arginine perindopril; 3.5% of amlodipine besylate; 20%-40% of pregelatinized starch; 40%-68% of a microcrystalline cellulose colloidal silicon dioxide compound; 2.5%-6% of a disintegrating agent, wherein the disintegrating agent is selected from one or more of ion exchange resin, sodium alginate and croscarmellose sodium; the pregelatinized starch and the microcrystalline cellulose colloidal silicon dioxide compound are selected as main diluents, so that the Maillard reaction possibly occurring between the lactose and the active pharmaceutical ingredients is completely avoided, the problem of increase of related substances is fundamentally solved, and the stability and the safety of the product are remarkably improved.

The invention relates to Pickering emulsion, a preparation method and application thereof, and belongs to the technical field of emulsion preparation, and the preparation method comprises the following steps: S1, preparing a water phase: uniformly mixing and stirring gluten protein zymolyte obtained after gluten protein enzymolysis with polydextrose and a phosphoric acid buffer solution, heating in a water bath, and cooling to obtain the water phase; s2, preparation of an oil phase: dissolving fat-soluble active substances in edible oil to prepare the oil phase; s3, emulsion preparation: mixing the water phase and the oil phase, performing high-speed dispersion treatment, and homogenizing to obtain Pickering emulsion; the gluten protein zymolyte and the polydextrose conjugate are prepared by utilizing the Maillard reaction, and the emulsibility and the stability of the Pickering emulsion can be remarkably improved by taking the gluten protein zymolyte and the polydextrose conjugate as the emulsifier.

The invention relates to the technical field of collagen preparation, in particular to a collagen product as well as a preparation method and application thereof. The collagen product prepared by the invention overcomes the problems of poor dissolution effect in cold water, poor fat solubility and poor emulsifying property. The preparation method comprises the following steps: crushing bovine bones, and performing collagen extraction, enzymolysis treatment, glycosylation treatment, fatty acid amidation treatment, polyphenol grafting modification and colloid compounding to obtain the collagen product. During glycosylation treatment, the cold water dissolving effect is improved by adjusting the variety of reducing sugar, the reaction temperature and time and grafting bone peptide molecules to sugar chains, and a flavor substance is generated by the Maillard reaction in the glycosylation treatment, so that the effect of covering the fishy smell of cattle bones is achieved; relevant parameters are adjusted through fatty acid amidation treatment, the bone peptide is endowed with liposolubility and emulsibility, and the solubility and emulsibility of the collagen product are synergistically improved through colloid compounding, optimization of the use amount of various colloids and control of reaction conditions.

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

Hand soap compositions having an increased shelf-life are described herein. The hand soap compositions include a Maillard reaction inhibiting enzyme that prevents a Maillard reaction between amine source and reducing sugars present in a hand soap composition. The Maillard reaction can cause yellowing of the hand soap composition. Hand soap compositions described herein, which include the Maillard reaction inhibiting enzyme, do not undergo yellowing and thus have an increased shelf-life compared to equivalent hand soap compositions that lack such an enzyme.

The invention relates to the technical field of food processing, and particularly discloses soybean flavor peptide and a preparation method and application thereof. Aspergillus oryzae is selected as a leavening agent, a microbial endogenous enzyme generated by full fermentation of the aspergillus oryzae is utilized to cooperate with a compound enzyme preparation to perform combined action, abundant enzyme systems effectively perform enzymolysis on macromolecules such as protein, and related taste substances are provided for subsequent enzymolysis products; in the soybean flavor peptide prepared by enzyme hydrolysis and Maillard reaction, the contents of target peptide and target amino acid (umami peptide, umami amino acid and the like) are high; when the soybean flavor peptide is applied to the compound seasoning with the main function of increasing freshness, the freshness score can be increased by 0.5-2 times. In addition, on the basis of improving freshness, the taste richness of the food or the compound seasoning can be enhanced, and the aftertaste time is prolonged.

The invention discloses a method for high-temperature aging promotion and active substance protection of pericarpium citri reticulatae, and belongs to the technical field of pericarpium citri reticulatae aging. The method comprises the following steps: putting a proper amount of dried tangerine peel to be aged into a self-polarized Nixing pottery container, then putting the container into a constant-temperature and constant-humidity box, and heating for 4-144 hours under the conditions that the relative humidity is 35-45% RH and the temperature is 40-80 DEG C, so as to obtain the aged tangerine peel. The method can effectively accelerate the Maillard reaction degree in the aging process of the dried orange peel, reduce the quality damage of the dried orange peel caused by high-temperature aging acceleration, shorten the aging time and improve the biological activity and medicinal value of the dried orange peel. Local overheating in the hot working process of the dried orange peel can be avoided, and the high-concentration air negative ion atmosphere generated by the self-polarization Nixing pottery container is beneficial to further improvement of the antioxidant activity of the dried orange peel; the limitation of dependence on long-time enzymatic browning in traditional dried orange peel production and the defect of loss of active substances caused by artificial high-temperature accelerated aging of dried orange peel are overcome.

According to the fisetin nanoparticle preparation method, the fisetin nanoparticle product and the application, the synergistic effect of amino acid catalysis and a microwave or ultrasonic energy field is matched with mixing self-assembly and subsequent spray drying forming under the acidic condition, on one hand, the traditional Maillard reaction period is greatly shortened, and energy consumption is reduced; on one hand, the whole technological process of wall material preparation and active ingredient loading is simplified, the large-scale production requirement is met, on the other hand, the fisetin encapsulation effect and the nanoparticle structure stability are improved, the defects that fisetin is poor in water solubility and low in bioavailability are overcome, meanwhile, it is guaranteed that the nanoparticle product quality is uniform, the technology efficiency and the product performance superiority are considered, and the method is suitable for industrial production. The core pain points of low efficiency, poor drug loading effect and insufficient product stability of the existing traditional process are effectively overcome.

The invention relates to a preparation method of formula milk powder. The method comprises the following steps: mixing: mixing a base milk raw material solution, a skimmed milk raw material solution, a demineralized whey raw material solution and other optional non-temperature-sensitive components allowed to be added; a spray drying step, wherein the mixed material obtained in the mixing step is subjected to spray drying to obtain powder; wherein in the mixing step, the base milk raw material liquid is pasteurized emulsion directly from animals; the skimmed milk raw material liquid is an emulsion obtained by centrifugally degreasing animal milk; the desalted whey raw material solution is an emulsion obtained by subjecting animal milk to whey separation and whey desalination, the whey separation is performed by membrane separation, and the whey desalination is performed by membrane separation to remove salt from the whey. According to the preparation method disclosed by the invention, the denaturation rate of Maillard reaction products and whey protein in the formula milk powder is effectively reduced, and meanwhile, the reconstituability and digestion and absorption properties of the product are improved.

The invention relates to the technical field of preparation of Pickering emulsion stabilizers, in particular to a protein-polyphenol-polysaccharide ternary covalent complex as well as a preparation method and application thereof. The method comprises the following steps: step 1, preparing a whey protein isolate aqueous solution, completely hydrating the whey protein isolate aqueous solution, compounding a grape seed oligomeric proanthocyanidins aqueous solution and a hydrated protein aqueous solution, adjusting the pH value, and carrying out stirring reaction and dialysis freeze-drying to prepare a protein-polyphenol binary compound; and 2, compounding the binary compound solution with the lycium barbarum polysaccharide solution, uniformly stirring, carrying out Maillard reaction to obtain a ternary compound solution, and freeze-drying to obtain the protein-polyphenol-polysaccharide ternary compound. The invention provides a non-toxic, harmless and pollution-free natural emulsifier and stabilizer, and simultaneously prepares a Chinese wolfberry seed oil Pickering emulsion capable of loading nutritional ingredients and active substances, thereby providing reference for screening research of the natural emulsifier and protection of nutritional ingredients of Chinese wolfberry seed oil, which are easy to photodecompose and oxidize; the problem that the effect of protein serving as a Pickering emulsion stabilizer in the prior art is poor is solved.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

The present invention provides a method for preparing Maillard polyunsaturated fatty acid oil microcapsules. The method for preparing the polyunsaturated fatty acid oil microcapsules comprises the following steps: (1) dissolving sodium caseinate, glucose and lactose in water and mixing them evenly, adding a moisture retaining agent, adjusting the Maillard reaction pH to 8-10, and obtaining an aqueous phase after the reaction; (2) adding polyunsaturated fatty acid oil to the aqueous phase and emulsifying by shearing; (3) adding cellulose and its derivatives to the system obtained in step (2), and shearing to obtain an emulsion; the content of polyunsaturated fatty acid oil in the polyunsaturated fatty acid oil microcapsules is not less than 40wt%. The preparation method provided by the present invention can improve the rehydration property of the Maillard microcapsule product with high oil content, while ensuring that the product is not over-dried, improving the product sensory properties, and ensuring its sensory stability during the shelf life.

The invention relates to the technical field of tea processing, in particular to a making method of kumquat flower tea. The method comprises the following steps of raw material pretreatment, directional bitterness removal, gradient scenting and fragrance extraction, specifically, the raw material pretreatment comprises the steps of spreading and airing kumquat flowers, steam inactivation treatment and cold air cooling, and the directional bitterness removal comprises the steps of spraying a citric acid buffer solution; the gradient scenting comprises the steps of mixing the pretreated kumquat flowers and tea leaves according to a certain weight ratio, and then carrying out open scenting pile and closed scenting under the conditions of specific temperature and humidity; and the aroma increasing comprises the steps of screening the kumquat flowers, and then carrying out hot air drying, Maillard reaction induction treatment, aroma fixation and drying on the tea leaves. According to the making method of the kumquat flower tea, efficient utilization of kumquat flower resources is achieved, meanwhile, bitter and astringent substances in the kumquat flower processing process are effectively removed, unique aroma components of the kumquat flowers are fully released and reserved, and the high-quality kumquat flower tea which is rich in aroma, mellow in taste, sweet after taste and free of obvious bitter and astringent taste is made.

The invention belongs to the technical field of sodium ion batteries, and relates to a hard carbon negative electrode material synthesized by rhizopus through a Maillard reaction, and a preparation method and application thereof. The material is prepared by taking a rhizopus hypha and glucose co-hydrothermal product as a carbon source, carrying out Maillard reaction on the rhizopus hypha and glucose co-hydrothermal reaction, and carrying out high-temperature carbonization on the product, thereby obtaining the hard carbon negative electrode material. The hard carbon negative electrode material prepared by the invention shows high specific capacity, good cycling stability and excellent rate capability and coulombic efficiency. Meanwhile, the preparation method provided by the invention is simple, rapid, efficient and convenient, mild in condition and easy to control, can effectively introduce sodium storage gain impurity elements into the hard carbon material, and is helpful for promoting the development of the hard carbon negative electrode material of the sodium-ion battery.

A method for preparing an endogenous flavoring of an aromatic plant. The method comprises the following steps: providing the dry powder of an aromatic plant; subjecting the dry powder of the aromatic plant to supercritical CO2 extraction, so as to obtain an extract I; subjecting the extract I to freeze drying, thermal cracking and molecular distillation, and taking a distillate, so as to obtain an extract II; subjecting the dry powder of the aromatic plant to enzymolysis, filtration and concentration, so as to obtain an extract III; subjecting the extract III to the Maillard reaction and membrane concentration, so as to obtain extract IV; and mixing the extract I, the extract II, the extract III and the extract IV, so as to obtain an endogenous flavoring of the aromatic plant. In the preparation method, directional extraction of important aroma precursors of tobacco is conducted and is combined with a thermal reaction process, thereby creating new types of endogenous aroma of tobacco to enrich same and making up for the problems of insufficient aroma and poor abundance of existing endogenous flavorings for tobacco. In addition, provided are an endogenous flavoring of an aromatic plant prepared by using the preparation method and an E-liquid flavor concentrate comprising the endogenous flavoring of an aromatic plant.

The invention discloses a seaweed blue square fermented bean curd and a preparation method thereof. The preparation method comprises the steps of phycocyanin extraction, three-stage fermentation, blank making and mildewing, marinade pickling and after-ripening. According to the invention, a Maillard reaction and fermentation technology combined process is adopted, and synergistic interaction of flavor modification and pigment stability is realized through three-stage temperature gradient control. In the first stage, synchronous optimization of fishy smell removal and structural stability of phycocyanin is realized; in the second stage, Maillard-fermentation staged treatment is carried out to accurately control sulfide cracking; in the third stage, the flavor is solidified, the acid resistance of phycocyanin is remarkably improved, and an obvious seafood flavor is formed. The method effectively solves the problems of fishy smell residue, color deterioration and texture fusion in phycocyanin processing. The innovation of the composite plant marinade endows the product with unique flavor, and the final product shows stable sky-blue color by cooperating with the mucor post-fermentation, so that a novel fermented bean curd product with unique blue appearance, excellent flavor and nutritional value is developed.

The invention discloses a lysozyme-xanthan gum conjugate nano-particle for improving bioavailability of pleurotus eryngii immune active peptide, which is a nano-particle loaded with pleurotus eryngii immune active peptide prepared by taking lysozyme, xanthan gum and pleurotus eryngii immune active peptide as raw materials through a Maillard reaction controllable damp-heat method. Wherein the amino acid sequence of the pleurotus eryngii immune active peptide is LLGVD. By combining the mild and controllable Maillard reaction with the ultrafiltration purification technology, high-proportion and high-activity loading of the pleurotus eryngii immunocompetent peptide is realized under the mild condition, and the structural integrity and immunomodulatory activity of the pleurotus eryngii immunocompetent peptide are effectively maintained; wide application prospects are realized in the aspect of developing functional foods or related products for improving low immunity. The physical stability, the digestion resistance and the potential oral bioavailability of the active peptide are remarkably improved, and the whole process is safe, green and relatively simple and has good amplification potential.

Body wash compositions having an increased shelf-life are described. The body wash compositions include a Maillard reaction inhibiting enzyme that prevents a Maillard reaction between an amine and a reducing sugar. The Maillard reaction can cause yellowing of the body wash compositions. The body wash compositions which includes the Maillard reaction inhibiting enzyme do not undergo yellowing and thus have an increased shelf-life compared to equivalent body wash compositions that lack such an enzyme.

The application provides a preparation method of seafood flavoring agent and shrimp paste, and relates to the technical field of food flavoring agents. The slurry of shrimp offal is subjected to enzymolysis by using a combination of neutral protease, flavor protease, nuclease and lipase, and then subjected to Maillard reaction, so that the seafood flavoring agent with high freshness, low bitterness and good flavor is obtained, and the seafood flavoring agent can be used for preparing shrimp paste.

The invention discloses a pig feed particle coating device for inhibiting Maillard reaction, and relates to the technical field of feed particle processing.The pig feed particle coating device comprises a base and a supporting backup plate arranged on the base, and the supporting backup plate is sequentially provided with a raw material mixing and feeding mechanism, a disc extrusion mechanism and a coating structure arranged below the disc extrusion mechanism from top to bottom; a positive charge inducer can be added into the raw material mixing and feeding mechanism; the coating structure comprises two groups of processing channels which are oppositely arranged. Through the combination of the disc extrusion mechanism and the coating structure, the disc extrusion mechanism can intermittently extrude a plurality of particles which are linearly dispersed, when the particles enter the treatment channel, through the structural design of the baffling channel, the particle surface pretreatment, coating and drying curing processes can be sequentially carried out, and by promoting the treatment effect of each stage, the coating effect of the particles is improved. The coating barrier is enhanced, and the Maillard reaction is blocked.

Hair care compositions including shampoo compositions and shampoo-conditioner compositions having an increased shelf-life are described. The hair care compositions include a Maillard reaction inhibiting enzyme that prevents a Maillard reaction between an amine and a reducing sugar. The Maillard reaction can cause yellowing of the hair care composition. The hair care compositions of the present disclosure which include the Maillard reaction inhibiting enzyme do not undergo yellowing and thus have an increased shelf-life compared to equivalent hair care compositions that lack such an enzyme.