314 results about "Monosodium glutamate" patented technology

The invention relates to a preparation method and application of an artificially synthesized exosome with an anti-aging effect, and belongs to the technical field of cosmetics and biology. The artificially synthesized exosome is prepared from hydrogenated lecithin, phytosphingosine, cholesterol, ceramide, squalane, sodium stearoyl glutamate, a surface modification structure, polyol, an active component and water. The preparation method comprises the steps of preparation of an alcohol phase, preparation of a water phase, preparation of a mixed solution and high-pressure homogenization treatment. The artificially synthesized exosome prepared by the preparation method provided by the invention is good in stability and high in anti-aging activity.

The invention relates to the technical field of fertilizers, in particular to an environment-friendly water-soluble fertilizer containing a seaweed extract and polyglutamic acid. The water-soluble fertilizer is prepared by preparing seaweed oligosaccharide and double-grafted poly-L-gamma-sodium glutamate and compounding and complexing the seaweed oligosaccharide and the double-grafted poly-L-gamma-sodium glutamate, has the characteristics of low salting-out, high stability, no precipitation, good slow release performance and the like, and can continuously release nutrients and keep a solution clear and transparent under a low-salt condition; and because the polyglutamic acid and seaweed extract compound drip irrigation agent has the chelation and water retention characteristics of the polyglutamic acid and the natural growth promoting effect of the seaweed extract, the crop rhizosphere nutrient absorption efficiency and stress resistance are remarkably improved, the compound drip irrigation agent is suitable for drip irrigation and water and fertilizer integrated application of greenhouse vegetables, fruit trees and field crops, and the comprehensive effects of high efficiency, low salt load and environment friendliness are achieved.

The invention belongs to the technical field of microbial fermentation, and particularly discloses a method for producing gamma-aminobutyric acid by using lactobacillus hilgardii and an application of the gamma-aminobutyric acid. The method comprises the following steps: (1) activating strains; (2) culturing a seed solution; (3) fermentation culture: inoculating the third-stage seed solution into a fermentation tank filled with a fermentation culture medium, and carrying out two-stage fermentation culture to obtain a fermentation solution; in addition, a glucose solution or a sodium glutamate solution is fed in the whole fermentation process, and an agaric water extraction solution and a bifidobacterium longum fermentation solution are fed in the first-stage fermentation and the second-stage fermentation respectively; and (4) inactivating and filtering. According to the method disclosed by the invention, a two-stage fermentation control strategy is adopted in the main fermentation process, and meanwhile, specific supplemented materials are fed in a fed-batch manner, so that the growth of thalli can be effectively promoted, the metabolic state of the thalli is optimized, and more metabolic flux is guided to synthesis of GABA, thereby effectively improving the yield of GABA.

The invention belongs to the technical field of polycarboxylate superplasticizers for concrete, and particularly relates to a sodium glutamate modified polycarboxylate superplasticizer and a preparation method thereof. The sodium glutamate modified polycarboxylate superplasticizer is prepared from a polyether monomer, acrylic acid, an initiator, a chain transfer agent, a reducing agent, sodium glutamate and water. By adding sodium glutamate, the molecular structure of the polycarboxylate superplasticizer is influenced, the water-reducing rate, slump holding time and neat paste fluidity of the polycarboxylate superplasticizer are improved, and the solubility of the polycarboxylate superplasticizer in water is improved, so that the dispersity, plasticity retaining property and the like of the polycarboxylate superplasticizer in concrete are improved; the working performance of the concrete is obviously improved.

The invention relates to an artificially synthesized no-load exosome capable of promoting permeation and having a repairing effect as well as a preparation method and application of the artificially synthesized no-load exosome, and belongs to the technical field of cosmetics and biology. The artificially synthesized no-load exosome comprises a membrane core structure, the membrane structure of the artificially synthesized exosome comprises hydrogenated lecithin, phytosphingosine, cholesterol, ceramide, squalane, sodium stearoyl glutamate and a surface modification structure, and the core of the artificially synthesized exosome comprises water. The artificially synthesized no-load exosome provided by the invention has good particle size uniformity, particle size stability, permeation enhancing performance, permeation enhancing effect stability and skin repairing effect.

The invention relates to the field of freeze-drying protective agents, and particularly discloses a vacuum freeze-drying protective agent for lactobacillus plantarum LS-41. The vacuum freeze drying protective agent for the lactobacillus plantarum LS-41 comprises the following components: 15 parts of dried skim milk, 3 parts of cane sugar, 1 part of PBS dry powder, 6-10 parts of trehalose, 0.2-0.4 part of ascorbic acid, 0.06-0.10 part of sodium glutamate, 8-12 parts of sorbitol and 100 parts of ultrapure water. Through the synergistic effect of the trehalose, the ascorbic acid, the sodium glutamate, the sorbitol, the skimmed milk powder and the cane sugar, and improvement and reasonable matching of the category and the concentration of the protective agents, the damage of the lactobacillus plantarum LS-41 in the vacuum freeze-drying process can be reduced, and the freeze-drying survival rate of the lactobacillus plantarum LS-41 is increased.

The invention discloses a sauce marinated product in the technical field of food processing. Comprising the following raw materials in parts by weight: 500-800 parts of meat raw materials, 20-40 parts of local dried chilies in Guizhou, 5-10 parts of star aniseeds, 3-8 parts of Chinese cinnamon, 2-5 parts of bay leaves, 5-10 parts of Chinese prickly ash, 10-20 parts of fresh ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of crystal sugar, 5-10 parts of salt, 3-5 parts of monosodium glutamate, 2-5 parts of rhizoma kaempferiae, 1-3 parts of fructus tsaoko, 0.5-2 parts of cloves, 1-3 parts of fructus amomi, 2-5 parts of dried orange peel and 1-3 parts of licorice roots. The sauce marinated product is stable in flavor, low in salt, healthy, suitable for large-scale production, uniform in quality and rich in flavor level through standardized raw material ratio and process.

The invention relates to a device and a method for producing a microalgae liquid fertilizer by utilizing monosodium glutamate wastewater, and belongs to the technical field of microalgae fertilizer production devices and methods. Comprising a dilution device, a buffer pool and a pipeline type photobioreactor which are sequentially communicated through a pipeline, a culture medium inlet and a monosodium glutamate wastewater inlet are formed in the dilution device, and a chlorophyll luminoscope, an ultraviolet visible light detector and a water quality tester are installed on an output pipeline of the pipeline type photobioreactor. And the operation of the buffer pool, the tube (channel) type photobioreactor, the chlorophyll luminoscope, the ultraviolet visible light detector and the water quality tester is controlled by the console. According to the method, a culture medium suitable for microalgae growth is prepared by diluting monosodium glutamate wastewater in a certain proportion and adding necessary nutrient elements, chlorella capable of rapidly proliferating in the monosodium glutamate wastewater is cultured by using a photobioreactor, and the chlorella whole-cell sap can promote wheat seedling growth and rooting through tests.

The invention discloses a plant lactobacillus LT01 strain, a culture method and application of the plant lactobacillus LT01 strain, a method for producing GABA (gamma-aminobutyric acid), a microbial agent containing the plant lactobacillus LT01 strain and / or a fermentation product of the plant lactobacillus LT01 strain, and application of the plant lactobacillus LT01 strain or the microbial agent to food, health care products or medicines, and belongs to the technical field of microorganisms. The plant lactobacillus is preserved in the China Center for Type Culture Collection (CCTCC), the preservation address is Wuhan University, Wuhan, Hubei, China, and the preservation number is CCTCC NO: M 2025747. Compared with the existing disclosed strain, the strain provided by the invention has the advantages of excellent GABA production capacity, high product purity, high conversion rate, short conversion period, stable yield and strong operability, greatly saves the time and labor cost of industrial production, and is easy to popularize and apply. According to the present invention, the L-sodium glutamate is converted by using the thalli obtained by using the 6 L fermentation tank scale, the final yield of the GABA is 545 g / L, which is increased by 40% compared with the yield of 390 g / L disclosed in the prior art, and the substrate molar conversion rate is 99%;

The invention provides a freeze-dried kelp egg drop soup block as well as a preparation method and application thereof. The freeze-dried kelp egg flower soup block is prepared from the following raw materials in parts by weight: 16 to 80 parts of kelp, 40 to 104 parts of eggs, 0.2 to 3.4 parts of table salt, 0.8 to 2.4 parts of starch, 2 to 18 parts of fresh ginger, 0.6 to 3.8 parts of sodium carboxymethyl cellulose, 1.2 parts of monosodium glutamate and 1.6 parts of chopped green onion. The kelp egg flower soup block prepared by the method is delicious in taste, rich in nutrition and good in rehydration property, the preparation method is scientific and reasonable, and the nutritional ingredients and flavor of the raw materials can be effectively reserved.

A vaccine lyoprotectant without an animal-derived protein component, which contains the following components: 0.2 wt.%-8wt.% of sucrose; 1.0 wt.%-10 wt.% of trehalose; 0.2 wt.%-4.0 wt.% of sodium glutamate; 0.05 wt.%-1.0 wt.% of urea; 0.05 wt.%-1.0 wt.% of arginine; and 0.05 wt.%-2.0 wt.% of glucose, with the balance being a phosphate buffer solution having a pH in the range of 6.8-7.8. The present invention further relates to a vaccine semi-finished product and a lyophilized preparation prepared from the lyoprotectant.

The invention relates to the technical field of industrial internet, in particular to a digital enabling management method and system for a monosodium glutamate production system, and the method comprises the following steps: obtaining a time sequence comparison number of a fermentation exhaust record division task, marking an abnormal task, extracting temperature and pressure data, recognizing a lagging state, calling a stirring and feeding gas path record, and screening rhythm abnormity. According to the method, through time sequence division and serial number comparison of the exhaust tasks, an abnormal task identification mechanism is constructed, and the cooperative lag state in the fermentation process is identified in combination with the time pairing relation of the temperature and the pressure, so that the time sequence of the exhaust tasks is divided, the time sequence of the exhaust tasks is compared with the serial number of the exhaust tasks, and the time sequence of the exhaust tasks is optimized. Stirring, feeding and gas path action records adjacent to the task are called, abnormal mapping between the auxiliary task and the main task is established, the beat sequence and configuration relation and the relation between the corresponding task behavior and the control rule in the scheduling table are adjusted, and the coverage range of abnormal recognition and the response efficiency of scheduling adjustment are improved.

The invention relates to the technical field of soil improvement, in particular to a trehalose soil conditioner as well as a preparation method and application thereof. The trehalose soil conditioner disclosed by the invention is prepared from the following components in parts by mass: 40 to 60 parts of trehalose, 20 to 40 parts of humic acid, 10 to 20 parts of montmorillonite, 5 to 12 parts of glycine betaine, 20 to 50 parts of monosodium glutamate waste liquid, 1 to 5 parts of arginine, 2 to 10 parts of proline, 60 to 100 parts of kitchen garbage and 0.03 to 0.1 part of fermentation bacterium agent, the fermentation inoculant comprises the following inoculants: a bacillus cereus inoculant, a bacillus mucilaginosus inoculant and aspergillus oryzae in a mass ratio of (1-3): (2-6): (1-3). The trehalose soil conditioner prepared from the components can improve the drought resistance of crops by changing the activity of root microorganisms, so that the yield of the crops is increased.

The invention discloses pleurotus citrinopileatus peptide and preparation and application thereof, and belongs to the field of food. The amino acid sequence of the pleurotus citrinopileatus peptide disclosed by the invention is as follows: Lu-Leu-Val-Thr-Val-Glu-Asp-Glu-Leu-Arg-Val, Lu-Asp-Asp-Trp-Arg, Glu-Asn-Leu-Leu-Glu-Lys or Glu-Leu-Pro-Glu-Pro-Thr, and the amino acid sequence of the pleurotus citrinopileatus peptide disclosed by the invention is as follows: Lu-Leu-Val-Thr-Val-Glu-Asp-Trp-Arg. The pleurotus citrinopileatus peptide can be obtained through separation or solid-phase chemical synthesis from pleurotus citrinopileatus protein zymolyte. The pleurotus citrinopileatus peptide has obvious delicate flavor, and the delicate flavor threshold values are 0.063 mg / mL, 0.125 mg / mL, 0.063 mg / mL and 0.250 mg / mL in sequence and are all lower than the delicate flavor threshold value 0.3 mg / mL of monosodium glutamate. The pleurotus citrinopileatus peptide has an obvious umami enhancing effect on simulated broth, and is suitable for preparing novel freshness-enhancing seasonings.

The invention discloses a formula and a preparation method of a glutinous rice sausage. The preparation method comprises the following steps: stir-frying glutinous rice and salted meat; the stir-fried glutinous rice comprises glutinous rice, fried lard oil, minced garlic, trehalose, refined salt and monosodium glutamate; the salted meat comprises pork, chopped salted fat dices, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials; the preparation of the stir-fried glutinous rice comprises hot frying and cold frying. The flavor of the glutinous rice sausages is remarkably improved, the glutinous rice in the sausages absorbs grease of the stuffing, particles are full, the taste is fragrant, sweet, soft and glutinous, and the overall flavor is richer and more harmonious.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

The invention belongs to the technical field of hotpot condiments, and particularly relates to a bovine bone marrow oil mellow and hot hotpot condiment and a preparation method thereof. Comprising the following raw materials in parts by weight: 205 to 298 parts of edible beef tallow, 9.5 to 14 parts of edible bovine bone marrow oil, 15 to 25 parts of dried chili, 18 to 26 parts of chafing dish bean halves, 4 to 6 parts of fermented soya beans, 13 to 20 parts of monosodium glutamate, 10 to 16 parts of edible salt, 7 to 12 parts of fresh ginger, 9 to 14 parts of garlic, 7 to 11 parts of shallots, 10 to 16 parts of spices, 4.5 to 7 parts of yeast extract, 3 to 4.5 parts of white granulated sugar, 0.5 to 0.97 part of disodium 5 '-ribonucleotide, 15.8 to 23.8 parts of edible flavors and fragrances and 0.5 to 0.9 part of capsanthin. The edible bovine bone marrow oil in the mellow and hot hotpot condiment product containing the bovine bone marrow oil has rich and deep animal fat fragrance, the fragrance is mellower than beef tallow, the condiment is good in mellowness, and the flavor and taste are improved.

The invention relates to the technical field of konjac food. The invention provides a konjak cattle stomach taking a plant base as a main material and a preparation method of the konjak cattle stomach. The konjak cattle stomach is prepared from the following raw materials in parts by weight: 85 to 95 parts of a konjak cattle stomach blank body, 8.5 to 10.5 parts of red oil, 1.2 to 1.6 parts of monosodium glutamate, 2.5 to 2.9 parts of white sugar, 0.1 to 0.3 part of zanthoxylum oil, 1.2 to 1.4 parts of lemon extract and 0.05 to 0.07 part of sclareolide. The konjak tripe disclosed by the invention is high in toughness, chewy and excellent in mouth feel. The preparation process is simple and convenient, accords with public taste and is beneficial to popularization. On the basis of not adding a large amount of preservatives, the preservation time is effectively prolonged. The invention provides the konjak cattle stomach food which is longer in shelf life and safer and takes a plant base as a main component.

The invention discloses a rattan pepper beef flavor code-made seasoning packet and a preparation method thereof, and the rattan pepper beef flavor code-made seasoning packet comprises a base permeation layer which is composed of rattan pepper powder, salt, chilli powder, garlic powder, onion powder, chicken essence and monosodium glutamate and is used for going deep into beef fibers to endow basic flavor; the flavor locking layer is composed of starch and concentrated zanthoxylum armatum oil and used for forming a protective film on the surface of beef to lock the base flavor and juice, the concentrated zanthoxylum armatum oil is prepared through a low-temperature extraction technology, and the loss rate of volatile components is lower than 10%; the base permeable layer and the flavor locking layer are compounded according to the mass ratio of (3: 1)-(5: 1). Based on the innovative design of a layered stacking process, through the synergistic effect of a base permeation layer (small molecular components such as zanthoxylum armatum powder and table salt) and a flavor locking layer (a starch-concentrated zanthoxylum armatum oil composite film), the technical bottleneck that the permeation depth of a traditional single-layer seasoning is insufficient is broken through, and flavor substances can be promoted to permeate into the deep layer of beef fibers within a short time; the internal flavor intensity is the same as the surface flavor.

The invention discloses a wild fruit acid soup sauce and a preparation technology thereof, and belongs to the technical field of food processing. The wild fruit soup sauce is composed of a wild fruit base sauce and a sour soup base bag, the wild fruit base sauce is prepared by compounding and pulping tomatoes, tree tomatoes, haws, tamarind fruits / olives, lemons and papayas, and passion fruits are added for aroma enhancement when the wild fruit soup sauce is eaten; the sour soup base bag is prepared by taking monosodium glutamate, chicken essence, pungent litse fruit, chili powder and the like as raw materials, frying the raw materials at 150 DEG C and boiling the raw materials for more than 20 minutes. The flavor level is improved through natural wild fruit compounding, a standardized stir-frying process guarantees mellow taste and high stability, the sauce is convenient to use and long in shelf life, the problems that traditional sour soup is single in flavor, tedious in operation and uneven in quality are solved, and the method is suitable for catering and making of various sour soup dishes in families.

The invention discloses a processing technology for replacing monosodium glutamate by compounding a umami peptide extract, and belongs to the technical field of food biologication.A polypeptide umami material is prepared by taking animal raw materials and fungus raw materials as mixed raw materials; comprising the following steps: processing animal raw materials into meat paste for later use; crushing a fungus raw material to obtain fungus sludge for later use; putting the meat paste into a stirring tank, adding an emulsion stabilizer, uniformly stirring, adding the bacterial paste, and continuously uniformly stirring, so as to obtain a pre-emulsification system; adding a TG enzyme slow-release agent into the pre-emulsification system, carrying out a reaction, transferring into an ultrasonic homogenizer, carrying out ultrasonic homogenization treatment, transferring into a high-pressure homogenizer, and carrying out high-pressure homogenization treatment to obtain a substrate; performing enzymolysis, purification, impurity removal and drying on the substrate to obtain umami peptide extract dry powder; the flavor peptide extract dry powder and maltodextrin are put into a mixing machine to be evenly mixed, the polypeptide flavor seasoning is obtained, and the polypeptide flavor seasoning is a target product. According to the invention, a high-quality product is obtained.

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.

The invention relates to the technical field of food additives, in particular to umami peptide and application thereof. The umami peptide is any one of amino acid sequences as shown in SEQ ID NO: 1-6. Sensory evaluation and electronic tongue analysis show that when the umami peptide is dissolved in a NaCl solution, the umami strength of the peptide is remarkably improved, and the peptide and salt have a remarkable synergistic effect in umami perception; and when the compound is compounded with sodium glutamate, a delicate flavor enhancing effect is shown.

The application discloses a freeze-drying protective agent of Vibrio harveyi phage V-YDF132 and a preservation method thereof. The freeze-drying protective agent contains inulin, skimmed milk powder, gelatin, L-glutamic acid sodium and water. The freeze-drying protective agent is mixed with a phage V-YDF132 solution, and then the mixture is frozen to a solid state, and after being subjected to freeze-drying, a phage V-YDF132 freeze-drying powder preparation is obtained. There are various preservation methods for phages, and the best preservation method is different for different phages. The application screens and prepares different phage freeze-drying protective agents and explores the protection effect of the freeze-drying protective agents on phages after freeze-drying, so as to lay a foundation for phage preservation. The phage powder preparation prepared from the freeze-drying protective agent formula P9 and the phage V-YDF132 has low requirements on the preservation conditions and can be long-term preserved without losing biological activity.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The application belongs to the technical field of microbial fermentation, and specifically discloses a method for producing gamma-aminobutyric acid by using Lactobacillus hilgardii and application of the method. The method comprises the following steps: (1) activating the strain; (2) seed liquid culture; (3) fermentation culture: inoculating the tertiary seed liquid into a fermentation tank containing a fermentation medium, and performing two-stage fermentation culture to obtain a fermentation liquid; and in the whole fermentation process, glucose solution or sodium glutamate solution is continuously added, and in the first-stage fermentation and the second-stage fermentation, black fungus water extraction solution and long bifidobacterium fermentation solution are continuously added, respectively; and (4) inactivation and filtration. The method can effectively promote the growth of the bacteria and optimize the metabolic state of the bacteria by adopting a two-stage fermentation control strategy and continuously adding specific feed in the main fermentation process, so that the metabolic flow is more directed to the synthesis of GABA, thereby effectively improving the yield of GABA.

The utility model belongs to the technical field of monosodium glutamate production, particularly relates to a monosodium glutamate crystal separation device, and aims to solve the problem that the quality and the purity of a product are easily affected as the conventional device is lack of cooling treatment on conveyed monosodium glutamate crystals. The surface of the feeding pipe is in threaded connection with a matched sealing cover; the crystallization tank has the beneficial effects that cooling water flows from bottom to top, and the spiral design of the cooling pipe is matched, so that materials from the bottom to the top of the crystallization tank can be relatively uniformly cooled, heat can be uniformly dissipated from the materials in the crystallization tank, the temperature reduction trend in the whole crystallization tank is relatively consistent, and the crystallization efficiency is improved. And the production of uniform monosodium glutamate crystals is facilitated, and the phenomenon that in the subsequent conveying and screening process, the crystals are easily adhered to one another to form large aggregates is avoided, so that the quality and the purity of the product are improved.

The invention relates to the technical field of microbial fermentation, and discloses a fermentation composition with a whitening effect and a preparation method and application thereof. According to the application, Chinese rose, a sodium glutamate culture medium and sprouted mung beans are respectively used as fermentation objects, and are fermented by selecting plant lactobacillus and bacillus subtilis to respectively obtain a Chinese rose fermented product, a glutamic acid fermented product and a mung bean sprout fermented product; compared with the prior art, the arbutin fermented product has the advantages that the arbutin fermented product shows more excellent monophenol enzyme inhibition rate and diphenol enzyme inhibition rate which are superior to those of arbutin, particularly, the effect is optimal when the three fermented products are compounded, and a theoretical basis is provided for development and application of whitening cosmetic raw materials and products.

The application provides a roasted sesame salad dressing and a preparation method thereof, and relates to the field of condiments. The method comprises the following steps: taking egg yolk powder, white granulated sugar, vinegar, salt and mustard powder, adding water, and mixing uniformly to obtain a liquid 1; adding vegetable oil to the liquid 1, homogenizing to a paste, and obtaining a liquid 2; adding vinegar, monosodium glutamate, sesame fragments, soy sauce, lentinus edodes extract, yeast extract, white pepper powder, sucralose and water to the liquid 2, mixing uniformly, and obtaining a liquid 3; adding xanthan gum to the liquid 3, stirring, passing through a colloid mill, and obtaining a liquid 4; sterilizing the liquid 4 by heating while stirring, keeping warm, filling, and obtaining the roasted sesame salad dressing. The roasted sesame salad dressing prepared by using the optimized formula has the advantages of bright color, good and stable texture, rich taste, strong aroma, excellent sensory quality, and obviously reduced oil separation phenomenon when stored at room temperature, and the consumer experience is improved.

The invention relates to the technical field of food processing, in particular to yellow croaker fish balls as well as a preparation method and application thereof. The yellow croaker fish balls disclosed by the invention are prepared from the following components in parts by mass: 600 to 650 parts of yellow croaker meat, 200 to 250 parts of scallion and ginger water, 12 to 20 parts of table salt, 0.9 to 1.3 parts of monosodium glutamate, 0.6 to 0.9 part of white granulated sugar, 60 to 82.3 parts of egg white, 33.5 to 60 parts of corn starch, 1.05 to 1.4 parts of pepper powder and 0.45 to 0.7 part of a compound water retention agent. The yellow croaker fish balls prepared by the preparation method in parts by mass are better in moisture content and texture, and the taste is greatly improved. And a basis is provided for development of yellow croaker health-care food.