35 results about "Monosodium glutamate" patented technology

This invention discloses a mild and stable temperature-responsive microemulsion composition, its preparation method, and its applications, belonging to the fields of cosmetics and pharmaceutical technology. This invention uses a nonionic decyl glucoside and anionic sodium lauroyl glutamate, introducing tocopherol polyethylene glycol succinate and disodium EDTA, forming a dual stabilizing mechanism of "antioxidant + metal ion chelation," effectively protecting unstable active ingredients such as glycyrrhizin. Experiments show that in an accelerated test at 60℃, the retention rate of glycyrrhizin increased by more than 20%. The microemulsion composition prepared by this invention exhibits high stability, low irritation, and skin-targeted sustained-release properties.

This invention discloses a high-temperature resistant OSA starch-based monosodium glutamate (MSG) composite coagulated microcapsule and its preparation method, belonging to the field of condiment processing technology. The main steps of this invention include: 1) preparing an octenyl succinate starch sodium solution; 2) preparing a chitosan solution; 3) preparing an octenyl succinate starch sodium / chitosan composite coagulated solution; 4) adding monosodium glutamate; and 5) drying and shaping the microcapsules. The high-temperature resistant OSA starch-based MSG composite coagulated microcapsules of this invention can significantly improve the thermal stability of MSG, with a umami loss rate of only 3.9% after heat treatment in a 230℃ oven for 8 minutes. The developed microcapsules can effectively prevent the deterioration of MSG during high-temperature cooking, possess sustained-release properties, and can be widely used in the fields of fried foods, baked goods, instant noodle seasonings, and pre-prepared dishes, combining the characteristics of being green, safe, and efficient.

A hair conditioner composition, comprising: i) 0.2 to 2.5 wt %, preferably from 0.5 to 2 wt %, of a glutamate salt, preferably sodium glutamate, most preferably monosodium glutamate; and ii) a conditioning gel phase comprising: (a) a cationic conditioning surfactant; and (b) a fatty alcohol; wherein the pH is in the range of from 2 to less than 4.1.

The application provides a composition and application thereof in preparation of a mitochondrial function regulator, and relates to the technical field of hyaluronic acid grafts. It is found for the first time in the application that N-sodium hyaluronoyl glutamate can effectively improve or restore mitochondrial function, improve cell energy metabolism, and achieve the effects of improving cell aging and / or improving cell activity. A new efficacy component is provided for developing a mitochondrial function regulator, a product for preventing and / or improving aging; further, N-sodium hyaluronoyl glutamate can break the plateau period of the action of ergothioneine, and provides a more effective scheme for further reversing mitochondrial function.

This invention belongs to the food field, specifically relating to a flavor replenishment method for continuous braising using compound braising broth based on multivariate feedback. Based on the correlation between the sodium chloride, monosodium glutamate (MSG), and pH values ​​of the braising broth and the overall sensory score of the braising broth, this invention constructs a replenishment formula based on an equivalent sodium chloride comprehensive flavor loss model. By normalizing the MSG loss and pH shift to convert them into equivalent sodium chloride loss, the accuracy of flavor replenishment and flavor harmony are improved. Furthermore, by introducing a dynamic pH control mechanism, the stability of the braising broth and the pigment retention rate are effectively enhanced, thereby ensuring the color and aroma stability of the braised products and inhibiting the growth of microorganisms in the braised products.

This invention discloses a umami peptide derived from soy sauce, belonging to the field of bioactive peptides. The amino acid sequence of the umami peptide is GAAGAAD. This invention identifies and screens a novel umami peptide from soy sauce peptide components eluted with 60% ethanol using virtual screening technology. The synthesized umami peptide, verified by an electronic tongue, exhibits good umami flavor and a synergistic umami-enhancing effect with monosodium glutamate (MSG). The key amino acids and mechanism of action of the umami peptide in binding to the umami receptors T1R1 / T1R3 were also investigated, providing a reference for studying the umami-enhancing mechanism of umami peptides. This peptide has a small molecular weight, is safe, non-toxic, and non-allergenic, and has good water solubility, making it valuable for use as a condiment or food additive in food.

This invention provides a compound umami-enhancing seasoning and its preparation method, belonging to the field of food seasoning technology. The compound umami-enhancing seasoning comprises: chicken essence powder, monosodium glutamate powder, white pepper powder, black pepper powder, edible salt, starch, edible glucose, chicken bone powder, beef bone powder, natural spices, aromatics, chicken powder seasoning, white sugar, yeast extract, compound soy sauce seasoning powder, plant protein, and edible additives. This compound umami-enhancing seasoning achieves a synergistic effect through multiple umami substances, combined with natural spices, aromatics, and meat and bone powder, resulting in a rich and lasting umami flavor, a complex and diverse flavor profile, a mellow taste, good stability, and ease of use, suitable for various scenarios such as cooking, cold dishes, and soups.

The present application provides a curry sauce, comprising: 85-90 parts by mass of soybean oil, 35-40 parts by mass of chopped chili pepper, 10-15 parts by mass of dehydrated coriander, 8-10 parts by mass of edible salt, 8-10 parts by mass of white granulated sugar, 5-12 parts by mass of monosodium glutamate, 4-10 parts by mass of raw garlic, 2-4 parts by mass of erythritol, 2-4 parts by mass of raw ginger, 1.5-2.0 parts by mass of oyster sauce, 1.5-2.5 parts by mass of chicken essence, 0.4-0.6 parts by mass of yeast extract, 0.6-0.8 parts by mass of capsaicin, and 0.1-0.3 parts by mass of capsicum red pigment. The two-step process of "cold treatment plus color protection agent and synergistic rehydration, low-temperature frying and fresh-keeping" is adopted for the dehydrated coriander, and the rehydration link uses a compound solution of erythritol, concentrated lemon juice and erythorbic acid to achieve the four effects of color protection, crispness preservation, taste retention and shelf life extension. By controlling the process parameters and taking advantage of the compound components, the unstable quality and short shelf life of the rehydrated coriander are solved.

This invention provides a milk powder-based processed cheese rich in γ-aminobutyric acid (GABA) and its preparation method. It is prepared from the following raw materials in the indicated weight percentages: 50-60% natural cheese, 1-3% emulsifying salt, 1-3% thickener, 0.1-0.5% preservative, 6-8% granulated sugar, and the balance being water. The natural cheese is made from reconstituted milk with the following components added according to the weight percentage of the reconstituted milk: 4-8% starter culture, 0.3-0.6% monosodium glutamate, 0.01-0.05% rennet, and 1-4% edible salt. The reconstituted milk is obtained by reconstituted whole milk powder and water at a ratio of 1:6. The starter culture is *Lactobacillus plantarum* NDC75017. The resulting product has moderate hardness, good viscoelasticity, mild flavor, good stability, and a delicate texture. Furthermore, it is high in GABA, which can exert positive effects such as relieving depression, anxiety, insomnia, and lowering blood pressure.

This invention discloses a solid seasoning for soy sauce brewing residue based on synergistic aroma enhancement through directional enzymatic hydrolysis and Maillard reaction, and its preparation method. The core steps include: 1) Targeted enzymatic hydrolysis: Mix soy sauce fermentation residue with water at a ratio of 1:2 to 1:10, add 0.1% to 0.5% cellulase and hydrolyze at 30 to 50°C for 10 to 30 hours, inactivate the enzyme in a boiling water bath for 15 minutes, then add 0.2% to 0.8% protease and hydrolyze at 45 to 65°C for 2 to 6 hours; 2) Maillard reaction: Mix the hydrolysate with 10% to 30% glucose at a ratio of 1:2 to 1:6 and react at 110°C for 50 to 90 minutes; 3) Compounding: 40 to 60 parts of the treated soy sauce fermentation residue, 1 to 4 parts of monosodium glutamate, 0.1 to 0.5 parts of disodium inosinate, 1 to 5 parts of sucrose, 10 to 30 parts of β-cyclodextrin, 0.2 to 0.8 parts of yeast extract, and 10 to 30 parts of salt. This invention is based on directional enzymatic hydrolysis and Maillard reaction to fully release the flavor substances of soy sauce fermentation residue. With the addition of auxiliary ingredients, it significantly enhances the soy sauce aroma and mellow taste of the seasoning, realizing the full-value utilization of soy sauce fermentation residue. It has both environmental benefits and commercial prospects and can be widely used in the food processing and seasoning field.

The present application relates to a kind of pickling processing method of pig ham and the pig ham processed by it, steps include: S10: thawing step, frozen pig ham is thawed;S20: cleaning step, after thawing pig ham is cleaned;S30: preparation of pickling liquid, pickling liquid includes salt 20-40 parts by weight, flour 10-20 parts by weight, sugar 10-20 parts by weight, L-glutamic acid sodium 10-20 parts by weight, red pepper powder 2-5 parts by weight, pepper powder 0.1-1.0 parts by weight, caramel pigment 0.02-0.1 parts by weight, 5-ribonucleotide disodium 0.1-0.5 parts by weight, glycine 0.02 to 0.1 parts by weight and sea horse extract powder 10-15 parts by weight;S40: pickling liquid is injected into pig ham using syringe;S50: pig ham and pickling liquid with pickling liquid are injected are added to the drum and are tumbled, so that pickling liquid penetrates into pig ham, and is pickled and tender meat processing;S60: pig ham after pickling and tender meat processing is vacuum packaged.

The present utility model relates to a composition for producing rabbit meat tocino. More particularly, the utility model provides a composition comprising rabbit meat, refined salt, phosphate, curing salt, chilled water, refined sugar, pineapple juice, anisado wine, garlic powder, and monosodium glutamate in predetermined proportions. The composition is formulated to produce a rabbit meat tocino product, wherein the rabbit meat serves as the primary protein component, the refined salt, phosphate, and curing salt function as curing and processing agents, the chilled water functions as a carrier medium, and the remaining ingredients function as flavoring and seasoning agents. The utility model provides a composition specifically formulated for rabbit meat processing.

A mushroom essence seasoning and a preparation method thereof, the seasoning is composed of fresh edible fungi and specific blending ingredients, including refined salt, corn flavor sauce powder, rice powder, momordica grosvenori powder, malt dextrin, hydrolyzed vegetable protein powder, flavor yeast extract, monosodium glutamate, white pepper powder, the fresh edible fungi is selected from lentinus edodes or fresh flower mushroom, through pretreatment and fermentation of fresh edible fungi into edible fungus paste, mixing with ingredients into wet material, then granulating, rapid drying and screening to obtain regular granules, finally packaging to obtain finished products, the scheme does not use corn starch, avoids the problems of muddy soup, precipitation, corn smell and slow melting, while maintaining good granulation, providing two taste choices of flower mushroom and lentinus edodes, meeting different market demands, improving product quality and user experience.

This utility model relates to a fish stew powder mix, a shelf-stable seasoning product formulated to replicate the authentic flavor and aroma of traditional fish stew. The product comprises 40% fish, 15% onion, 10% tomato, 8% ginger, 10% lemongrass, 5% chili, 7% salt, and 5% monosodium glutamate (MSG). The ingredients are cleaned, cooked, dehydrated, and milled into fine powders, then blended in the specified ratios to create a balanced flavor profile. The fish component serves as the primary umami base, while the vegetable and herb powders enhance aroma and color. Salt and MSG stabilize and intensify the savory taste. The mixture is packaged in airtight, moisture-resistant containers to maintain freshness and extend shelf life. The product provides consumers with a convenient, ready-to-use powder mix that can instantly produce the taste of authentic fish stew without requiring fresh ingredients or lengthy preparation.

Cosmetic oil-in-glycerin emulsion containing glycerin, one or more oils liquid at room temperature and normal pressure, and one or more emulsifiers selected from the group of compounds sodium cetearyl sulfate (INCI: Sodium Cetearyl Sulfate), polyglyceryl-10 stearate (INCI: Polyglyceryl-10 Stearate), potassium cetyl phosphate (INCI: Potassium Cetyl Phosphate), glyceryl stearate citrate (INCI: Glyceryl Stearate Citrate), and sodium stearoyl glutamate (INCI: Sodium Stearoyl Glutamate), as well as their manufacturing processes and uses.

The present application relates to monosodium glutamate clean production technology field, specifically to a kind of method for preparing sodium glutamate directly from glutamic acid fermentation liquor using cation replacement dialysis, the method comprises: glutamic acid fermentation liquor is passed into cation replacement dialysis device and sodium ion aqueous solution carry out ammonium ion and sodium ion cation replacement dialysis, finally obtain sodium glutamate and ammonia water or ammonium salt, wherein, the main component of glutamic acid fermentation liquor is ammonium glutamate.The method can realize the direct conversion from ammonium glutamate to sodium glutamate, and the method has the advantages of few process steps, simple flow, environment-friendly and low energy consumption.

We will provide a new vaccine to prevent TB. [Solution] The present invention relates to a freeze-dried composition comprising a Mycobacterium tuberculosis complex, preferably a clinical isolate of M. tuberculosis, more preferably a clinical isolate of M. tuberculosis (MTBVAC strain), characterized by comprising a PhoP-phenotype due to inactivation by genetic deletion of the Rv0757 gene and a PDIM-phenotype due to deletion of a second gene Rv2930 (fadD26) that inhibits PDIM production, and sucrose and sodium glutamate as stabilizers or excipients. Furthermore, the present invention relates to a reconstituted composition obtained by adding water, preferably sterile water for injection, to the freeze-dried composition. The present invention relates to the composition to be used as a prophylactic agent for people at risk of infection with M. tuberculosis, or as a secondary drug for treating infected tuberculosis patients.

The present utility model relates to a composition for producing marinated rabbit meat. More particularly, the utility model provides a composition comprising rabbit meat, refined salt, phosphate, chilled water, refined sugar, soy sauce, vinegar, garlic powder, ground black pepper, anisado wine, and monosodium glutamate in predetermined proportions. The composition is formulated to produce a marinated rabbit meat product and provides an alternative composition for rabbit meat processing.

This invention discloses a low-sodium polypeptide umami compound seasoning without monosodium glutamate (MSG) and its preparation method, belonging to the field of food seasoning technology. This low-sodium polypeptide umami compound seasoning is composed of polypeptide umami components, low-sodium flavor components, flavor-regulating components, and stabilizers in a specific ratio. It is monosodium glutamate-free and has a sodium content ≤800mg / 100g. The polypeptide umami components are composed of soybean polypeptides and seafood polypeptides; the low-sodium flavor components are composed of low-sodium salts and disodium inosinate (I+G) synergistically; the flavor-regulating components include natural spice extracts and fructooligosaccharides; and the stabilizer is a compound system of xanthan gum and sodium carboxymethyl cellulose. This invention achieves natural umami enhancement through polypeptide compounding, replacing MSG while improving the complexity and persistence of umami flavor.

This invention provides a soy sauce-based umami enhancer, its preparation method, and its application, belonging to the technical field of soy sauce flavor research. The umami enhancer of this invention is composed of amino acids and hexoses; the amino acids are glutamic acid, aspartic acid, and histidine; the hexoses are L-fucose or glucose. Compared with current umami enhancers, the umami enhancer of this invention has a novel chemical framework structure, and its umami intensity is superior to monosodium glutamate (MSG).

The invention belongs to the technical field of food processing, and particularly relates to compound cereal high-fiber rice crust enriched with GABA through fermentation and a preparation method of the compound cereal high-fiber rice crust. The method comprises the following steps: fermenting lactobacillus plantarum and lactobacillus brevis to prepare a compound lactic acid bacteria starter; mixing brown rice flour, whole wheat flour, oat flour, buckwheat flour and germinated brown rice flour with sodium glutamate and glucose, spraying the fermentation suspension for anaerobic fermentation, drying and crushing to obtain a fermented grain base material; respectively dissolving a chlorogenic acid chitosan-carboxymethyl starch copolymer and a cinnamon acylation modified rice bran protein-stevioside compound in warm water to obtain dispersion liquid, and mixing the dispersion liquid with a fermented grain base material, coconut oil, edible salt, konjac powder, inulin and calcium carbonate to prepare dough; and performing tabletting, cutting, steaming, segmented baking, cooling and nitrogen-filled packaging. The gamma-aminobutyric acid content and the dietary fiber level of the rice crust are remarkably improved, the taste and the antioxidant stability are improved, and the product is crisp and delicious and is suitable for functional food development.

This invention discloses a high-glutathione-producing engineered Escherichia coli strain and its applications, belonging to the field of biotechnology; the engineered Escherichia coli strain is named ZMGSH01F, with accession number CCTCC M 20252236; the engineered Escherichia coli strain is based on Escherichia coli BL21(DE3) as the starting strain, with gene clusters knocked out. ptsH‐ ptsI‐crr And integrate at this site glf‐glk Fusion genes, knockout gene clusters gsiA‐gsiB‐gsiC Integrate the endogenous glutathione transporter gene at this site. cycDC Knockout of γ-glutamyltransferase gene ggt Simultaneously expressing the recombinant plasmid pRSFDuet- gshAB K177E‑E275K‑V513A - ppk2 The engineered Escherichia coli strain can efficiently produce glutathione through fermentation culture using glucose, monosodium glutamate, cysteine, and glycine as substrates.

The application discloses a kind of free slurry barb fish fillets and preparation method thereof, belong to quick-frozen meat product processing technical field, especially to a kind of free slurry barb fish fillets, including the following weight parts components: barb fillets 100 parts, egg albumin 0.8~1.2 parts, yam polysaccharide 1.0~2.0 parts, edible salt 1.2~1.5 parts, white sugar 0.8~1.0 parts, 0.3~0.5 parts of monosodium glutamate, yeast extract 0.2~0.5 parts, ginger powder 0.1~0.2 parts, ice water 15~20 parts.The application can realize the preparation of green water-retention, efficient fresh-keeping and safe residue-free free slurry barb fish fillets, by adjusting the water-retention component and controlling the temperature during preparation as well as quick-freezing processing mode, the quality of free slurry barb fish fillets is improved.

The present utility model relates to a method for producing a darkling beetle (Zophobas morio) snack, comprising the steps of: (a) rearing darkling beetles for one month to produce eggs; (b) collecting the eggs; (c) growing the eggs in rearing compartments into larvae for one to two months; (d) harvesting the darkling beetle larvae; (e) starving the larvae for pre-processing; (f) euthanizing the larvae by boiling and freezing; (g) rinsing the larvae with water to remove dirt and debris; (h) cooking the larvae in canola oil through continuous stirring; (i) straining the cooked larvae to drain excess oil; (j) mixing the cooked larvae with seasonings; and (k) packaging the seasoned cooked larvae. The seasoning ingredients comprise 1 gram of salt, 1 gram of monosodium glutamate, 10-15 grams of chili powder, and 1 gram of black pepper powder per kilogram of cooked darkling beetle larvae. This method provides a sustainable, protein-rich, and eco-friendly approach to transforming darkling beetle larvae (Zophobas morio) into nutritious snack products that can serve as a viable alternative to traditional animal-based foods.

The present application relates to the technical field of food condiment, in particular to a kind of halal composite seasoning and preparation method thereof.The seasoning includes the following mass parts of raw materials: edible mushroom enzymatic hydrolysate 30-50 parts, yeast extract 5-15 parts, edible salt 10-20 parts, white granulated sugar 5-12 parts, glucose 1-5 parts, sodium glutamate 3-8 parts, disodium inosinate 0.5-2 parts, halal spice powder 8-15 parts, vegetable oil 5-10 parts, resistant dextrin 3-8 parts, malt dextrin 2-6 parts.The preparation method includes: mixing edible mushroom enzymatic hydrolysate, yeast extract, glucose and vegetable oil to carry out Maillard reaction, to obtain reaction base material;mixing reaction base material and the remaining raw materials to carry out homogenization and sterilization to obtain the present application.The present application is through the synergy of edible mushroom enzymatic hydrolysate and yeast extract, Maillard reaction aroma enhancement, specific ratio dextrin flavor protection, so that the seasoning has the characteristics of rich and full umami, good heat resistance, flavor lasting.

This invention discloses a SOD soy sauce formula and its preparation method, belonging to the field of condiment processing technology. The SOD soy sauce of this invention uses naturally sun-dried and fermented crude oil and secondary oil as base materials, including: water, crude oil, secondary oil, edible salt, monosodium glutamate, fructose syrup, white sugar, yeast extract, disodium 5'-inosinate, potassium sorbate, sucralose, and SOD protein powder, forming a four-gradient functional formula. The preparation method includes raw material processing, koji making, fermentation, extraction, blending, and sterilization. The bottling process involves making koji at 28-35℃, sun-drying and fermenting at room temperature for 3-4 months, and mild pasteurization at 85-90℃ for 15-20 minutes to ensure that the SOD activity retention rate is ≥85%. SOD is added to the brewed soy sauce in four gradients from 0.01% to 0.10%. By adding at low temperature and mild pasteurization, the problem of high-temperature inactivation is solved. The raw materials are readily available, compatible with existing soy sauce production lines, and the three oils are recycled. The finished product is clear and bright, with a harmonious balance of salty, sweet and savory flavors and no off-flavors. It also has both flavoring and antioxidant functions.

The application discloses a kind of amino acid compound extraction flavor and fragrance hot pot seasoning powder and preparation method thereof, belong to amino acid condiment technical field.The seasoning powder includes sodium glutamate, flavor nucleotide disodium, glycine, L-alanine, yeast extract, hydrolyzed plant protein, salt, white sugar, succinic acid disodium, L-arginine and spice powder by weight portion.The application is prepared by multi-dimensional amino acid compound, high-temperature flavor system, solid-phase Maillard reaction flavor enhancement, dry embedding and low-sodium odor masking technology, and the product is full-bodied and mellow, fresh and fragrant, and does not attenuate even after high-temperature long-time cooking, which can achieve more cooking and more fragrance;At the same time, it can reduce the sodium content, without bitterness and metallic taste, with nutrition fortification and flavor stability characteristics, which can be widely used in hot pot soup, cooking food and compound seasoning.

This invention discloses an additive-free seasoning dipping sauce and its preparation method, belonging to the field of food processing technology. The seasoning dipping sauce is composed of chili peppers, white sesame seeds, peanuts, cumin, fennel seeds, dried tangerine peel, Sichuan peppercorns, soybeans, edible salt, white sugar, and monosodium glutamate (MSG). This invention employs a step-by-step high-temperature roasting process, separately roasting soybeans, peanuts, white sesame seeds, fennel seeds, Sichuan peppercorns, dried tangerine peel, cumin, and chili peppers, then mixing them with edible salt, white sugar, and MSG, crushing them, and sealing them in a sealed package to obtain the seasoning dipping sauce. This invention does not add any chemical preservatives or antioxidants. The high-temperature roasting process kills microorganisms inherent in the raw materials and reduces water activity, resulting in a seasoning dipping sauce with a rich and mellow aroma, no raw ingredient taste, and a shelf life of up to 15 months at room temperature.

A hair cleansing composition, comprising: i) 0.2 to 2.5 wt %, preferably from 0.5 to 2 wt %, of a glutamate salt, preferably sodium glutamate, most preferably monosodium glutamate; and ii) a cleansing surfactant; wherein the pH is in the range of from 4.1 to 6, preferably 4.1 to less than 5; and wherein the composition is free from parabens.

This invention discloses a synergistic agent for the low-temperature, high-efficiency degradation of straw by microbial agents and its application, belonging to the field of agricultural waste resource conversion technology. It aims to solve the problems of poor low-temperature adaptability and low degradation efficiency of existing straw-degrading microbial agents. The synergist is composed of sucrose, trehalose, mannitol, monosodium glutamate, and ascorbic acid. During preparation, each component is weighed according to the specified ratio and dissolved in deionized water. In application, the straw-degrading microbial solution and the synergist solution are simultaneously sprayed onto the surface of the straw, then buryed in the soil for static degradation. This invention, through the synergistic effect of its components, can maintain the stability of the microbial structure at low temperatures, remove reactive oxygen species, and supplement nutrients, significantly improving the activity of the microbial agent and the straw degradation efficiency. It avoids environmental problems caused by straw treatment, while simultaneously improving soil structure and enhancing soil fertility. Furthermore, it is convenient to prepare and apply, cost-effective, and adaptable to the straw treatment needs of various regions during low-temperature seasons, providing technical support for the resource utilization of straw and sustainable agricultural development.