19 results about "Shiitake mushroom extract" patented technology

The invention belongs to the technical field of biological medicines, and particularly relates to a nutritional composition as well as a preparation method, application and a product thereof. The nutritional composition provided by the invention consists of nicotinamide, B vitamins and a fungal polysaccharide compound, the vitamin B consists of vitamin B1, vitamin B2, vitamin B6, vitamin B12 and folic acid; the fungal polysaccharide compound is composed of a lucid ganoderma extract, a mushroom extract, an agaricus blazei murill extract, a hericium erinaceus extract, a coprinus comatus extract, a grifola frondosa extract and a cordyceps militaris extract. Western medicine source substances (nicotinamide and B vitamins) and traditional Chinese medicine source substances (fungal polysaccharide compounds) are combined, and the nutrition composition is prepared through combination of the Chinese medicine and the western medicine. The nutritional composition has remarkable effects of enhancing immunity, delaying senescence, resisting fatigue and resisting oxidation, and shows extremely wide application prospects in the field of preparation of health-care products, medicines and cosmetics.

The invention relates to a composition containing selenium gluconate and application of the composition in preparation of anti-cancer drugs. The composition comprises a shiitake mushroom extract, a chicory extract and selenium gluconate. Wherein the selenium gluconate is selenium salt of gluconic acid, has an anti-cancer effect, but is easy to generate side effects when being independently used; according to the invention, the mushroom extract, the chicory extract and the selenium gluconate are combined for use, so that the killing power of the composition on cancer cells can be synergistically improved, the immunity can be remarkably improved, the related side effects can be effectively reduced, and the damage to normal cells can be reduced.

The present invention addresses the problem of providing a technique capable of imparting a good egg flavor to food (in particular, emulsified food).　The present invention provides an emulsified food comprising: 0.05 mass% to 2.00 mass% (in terms of solid content) of a mushroom extract; and 0.0010 mass% to 0.0150 mass% (in terms of free form) of sulfur, wherein the mushroom extract includes a shiitake mushroom extract and / or a button mushroom extract.

This invention discloses a brewed vinegar rich in lentinan and its preparation method. Using the lentinan variety "Shenxiang 1513" as raw material, the invention obtains a lentinan extract through water extraction and concentration, wherein the lentinan content is ≥0.5%. The obtained lentinan extract is then compounded with solid-state fermented vinegar at a mass ratio of 1:50-100, aged at 20-30℃ for 15-30 days, and then filtered and sterilized to obtain the finished product. The lentinan vinegar prepared by this invention does not contain any preservatives, umami agents, or sweeteners. The final product contains lentinan ≥50 mg / 100 mL, total acid ≥5.00 g / 100 mL, exhibits a harmonious flavor, stable quality, and clearly defined functional components and excellent flavoring properties.

The invention relates to the technical field of food processing, in particular to a composite selenium-rich solid beverage and a preparation method thereof. The invention provides a compound selenium-rich solid beverage which comprises the following components: selenium-rich black rice, a compound biphase selenium source, compound prebiotics, green tea polyphenol, momordica grosvenori glucoside, zinc citrate and a shiitake mushroom extract, and further provides a preparation method of the compound selenium-rich solid beverage. Comprising the steps of pulse microwave low-temperature mixing, vacuum low-temperature drying, ultrahigh-pressure cold sterilization and the like, a low-temperature non-thermal processing technology is adopted in the whole process of the method, functional active ingredients are reserved to the maximum extent, and the prepared composite selenium-rich solid beverage is excellent in sensory quality and wide in eating adaptability.

The invention relates to high-moisture-retention soothing mask liquid and a preparation method thereof, and belongs to the technical field of cosmetics. The high-moisturizing soothing mask liquid is prepared from the following components: a moisturizing agent, a soothing agent, a chelating agent, a thickening agent, a penetration enhancer, a surfactant, a preservative and deionized water, and the moisturizing agent is prepared from glycerol, sodium polyglutamate, polyethylene glycol-400 and saccharomycetes / rice fermentation product filtrate; the soothing agent comprises a shiitake mushroom extract obtained by performing enzymolysis on shiitake mushrooms through cellulase, pectinase and flavourzyme, a jujube leaf extract obtained by performing water extraction on jujube leaves, a raspberry extract obtained by performing water extraction on raspberries, and the balance of components which are conventionally selected; the high-moisture-retention soothing mask liquid not only has an excellent moisture retention function to achieve the purpose of continuous moisture retention, but also has a good soothing effect and effectively plays a repairing role.

The present invention provides a plant-based low-sodium composite flavor and a preparation method thereof. The plant-based low-sodium composite flavor comprises, based on its total weight, 30-50% by weight of pea protein isolate; 15-25% by weight of a product obtained by hydrolyzing pea protein isolate with Aspergillus oryzae protease; 10-20% by weight of an excipient comprising β-cyclodextrin and gum arabic; 8-15% by weight of a natural flavoring comprising shiitake mushroom extract and black truffle essential oil; 5-10% by weight of sodium chloride; and 0.5-2% by weight of an antioxidant. The plant-based low-sodium composite flavor according to the present invention has a low sodium content, high stability, and can reduce dependence on animal raw materials. It is suitable for vegetarian and health food needs and meets the taste preferences of vegetarians and those pursuing a healthy diet.

The present invention provides an acidic emulsified liquid seasoning which can maintain an emulsified state although the calorie is low, and enables a user to feel a strong and mellow sesame flavor and a roasted fragrance of sesame. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less, and containing sesame, edible oil and fat, an emulsifier, an acid material, and granulated sugar instead of a sweetener and a shiitake mushroom extract, the sesame contains ground sesame powder and sesame paste; the sesame content is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the total content of the ground crushed sesame and the sesame paste is 0.5 mass% or more relative to the total amount of the acidic emulsion seasoning in terms of dry matter; the content of the edible oil and fat is 3.0-20% by mass (inclusive) relative to the total amount of the acidic emulsion seasoning.

The invention provides a low-salt additive-free mushroom soy sauce which is prepared by the following method: taking a mushroom variety 'Shenxiang 1513' as a raw material, and performing water extraction and concentration to obtain a mushroom extract; and compounding the obtained shiitake mushroom extract with the high-salt liquid-state fermented primary soy sauce according to the mass ratio of 1: (50-100), homogenizing and sterilizing to obtain a finished product. The mushroom soy sauce prepared by the method is not added with any preservatives, flavor enhancers and sweeteners, the content of sodium in the final product is less than or equal to 5.7 g / 100mL, the content of lentinan is more than or equal to 50mg / 100mL, the content of amino acid nitrogen is more than or equal to 1.00 g / 100mL, and the mushroom soy sauce has the characteristics of low salt, zero additive, high functional components and excellent flavor, and conforms to the development trend of healthy condiments.

The invention provides a plant-based low-sodium compound flavor essence and a preparation method thereof. Based on the total weight, the plant-based low-sodium compound flavor essence comprises the following components in percentage by weight: 30-50% of pea protein isolate; 15-25% by weight of a product obtained by hydrolyzing pea protein isolate with Aspergillus oryzae protease; 10 to 20 wt% of an excipient, wherein the excipient comprises beta-cyclodextrin and Arabic gum; 8-15 wt% of a natural flavor material, wherein the natural flavor material comprises a mushroom extract and perigord truffle essential oil; 5-10 wt% of sodium chloride; and 0.5 to 2 wt% of an antioxidant. The plant-based low-sodium compound flavor essence disclosed by the invention is low in sodium content and high in stability, can reduce the dependence on animal raw materials, meets the requirements of vegetarian diet and healthy food, and meets the taste preferences of vegetarians and people pursuing healthy diet.

The invention provides a plant extraction slow-release agent for reducing ammonia and methane emission of dairy cows and a preparation method thereof, and relates to the technical field of veterinary plant extract preparations. The sustained-release agent is mainly prepared from lychee seed extract, mushroom extract, centella asiatica extract, rosa laevigata michx extract, eucalyptus leaf extract and myrobalan extract. Supplementary feeding of the plant-extracted slow-release agent in daily ration of dairy cows has an obvious improvement effect on production performance and milk quality of the dairy cows. Meanwhile, the apparent digestibility of the organism to nutrient substances such as crude protein, crude fat and neutral detergent fiber can be remarkably improved, the absorption of the organism to the nutrient substances in the feed is promoted, and the bioavailability is improved. What's more important is that when the plant extraction slow-release agent is supplemented and fed in daily ration of dairy cows, the total discharge amount of manure nitrogen, urine nitrogen and nitrogen can be remarkably reduced, meanwhile, the rumen fermentation index is improved, methane emission is reduced, environmental pollution is reduced, and green and efficient development of the breeding industry is facilitated.

The invention relates to the field of composite health-care capsules, and particularly discloses a composite health-care capsule containing roxburgh rose fine powder and a preparation method of the composite health-care capsule. The capsule is prepared from the following raw materials in percentage by weight: 80% of roxburgh rose fine powder, 10% of garlic extract and 10% of mushroom extract. The roxburgh rose fine powder, the garlic extract and the mushroom extract are compounded, and an optimized soft capsule preparation process is adopted, so that stable coexistence and efficient delivery of all functional components in an oily medium are successfully realized; rosa roxburghii tratt fine powder is used as a core substrate, and the rosa roxburghii tratt fine powder is rich in natural vitamin C and SOD active ingredients, and cooperates with allicin in the garlic extract and lentinan in the lentinus edodes extract to jointly construct a multi-layer and multi-target composite health-care system; the system not only significantly enhances the overall biological activity of the product, but also breaks through the limitation of a single component in efficacy through the complementation and gain effects of all the components.

The invention relates to the technical field of food processing, discloses a cleaning label compound preservative and application thereof in low-temperature slow-cooking instant chicken breast, and aims to solve the problems that a traditional cooked chicken breast product is dry in taste and single in flavor and depends on chemical additives. The core of the technical scheme is that a specific compound functional composition is deeply coupled with a low-temperature slow cooking process. The compound functional composition comprises a natural preservative and antioxidant system composed of acetic acid powder, a fermentation product and tea polyphenol, a natural flavor enhancing system composed of a shiitake mushroom extract and a skipjack extract, and transglutaminase. During preparation, the pickling liquid containing the compound functional composition is injected into chicken breast, and then the chicken breast is rolled and kneaded. On the premise of not adding chemical synthetic substances, the tenderness and juiciness of the chicken breast are improved, the chicken breast is endowed with strong and lasting natural delicate flavor, the shelf life of the product is ensured to be stable, and the obtained product completely meets the market demand of cleaning labels.

The invention relates to the field of biological medicines, in particular to a collagen peptide composition for repairing joints and a preparation method of the collagen peptide composition. Mainly comprises the following raw materials in parts by weight: 20-25 parts of high-dispersion collagen peptide, 4-6 parts of a lucid ganoderma extract, 4-6 parts of a shiitake mushroom extract, 4-6 parts of composite embedded nano calcium, 2-4 parts of hyaluronic acid, 0.4-0.6 part of vitamin K2, 0.2-0.4 part of tea polyphenol and 5-7 parts of pitaya fermentation puree. The high-dispersion collagen peptide is prepared by specific enzymolysis and ultrafiltration processes. The hydrogel has relatively small molecular weight and good water solubility, and can promote repair and regeneration of articular cartilage; the composite embedded nano-calcium improves the bioavailability of calcium and promotes bone mineral density increase and bone mineralization through the design of a dual embedding structure, the composition can efficiently repair articular cartilage and improve bone mineral density and bone calcium content through the synergistic effect of multiple raw materials, has excellent oxidation resistance and is suitable for joint repair and bone health maintenance.

The present application relates to the field of biological medicine, and particularly relates to a collagen peptide composition for repairing joints and a preparation method thereof, mainly comprising the following raw materials: 20-25 parts of high-dispersion collagen peptide, 4-6 parts of ganoderma extract, 4-6 parts of lentinus edodes extract, 4-6 parts of composite embedded nano calcium, 2-4 parts of hyaluronic acid, 0.4-0.6 parts of vitamin K2, 0.2-0.4 parts of tea polyphenol, and 5-7 parts of pitaya fermentation original pulp; the high-dispersion collagen peptide is prepared through specific enzymolysis and ultrafiltration process, has a small molecular weight and good water solubility, and can promote joint cartilage repair and regeneration; the composite embedded nano calcium is designed through a double embedding structure, improves the bioavailability of calcium, promotes bone density increase and bone mineralization; the composition can efficiently repair joint cartilage, improve bone density and bone calcium content through synergistic action of multiple raw materials, has excellent antioxidant property, and is suitable for joint repair and bone health maintenance.

The invention provides an extraction method and application of a mushroom extract, and particularly belongs to the technical field of fungus extracts. The invention provides an extraction method of a shiitake mushroom extract, which comprises the following steps: mixing cell wall hydrolase, proteolytic enzyme and shiitake mushroom for enzymolysis to obtain the shiitake mushroom extract, the cell wall hydrolase comprises cellulase; the proteolytic enzyme comprises flavourzyme. The extraction method provided by the invention can improve the content of the shiitake mushroom extract, particularly the content of total reducing sugar, total polysaccharide, total amino acid and total protein, and has more advantages in the aspects of process feasibility and economy.

The invention relates to low-purine composite health-preserving soup and a preparation method thereof, and belongs to the technical field of food. The preparation method comprises the following steps: S1, putting meat into a pot with cold water, adding ginger slices, performing blanching, fishing out the meat after blanching, and performing thorough flushing so as to obtain pretreated meat; s2, mixing the pretreated meat material with water, boiling at 60-70 DEG C for 1-2 hours, adding a composite adsorbent for adsorption, and filtering to obtain clarified soup; s3, performing enzymolysis on the clarified soup by using a compound enzyme, and performing enzyme deactivation to obtain an enzymolysis soup; and S4, adding medicinal materials into the enzymolysis soup, decocting, filtering, adding defatted bean flour, uniformly stirring, curing, cooling to 50-55 DEG C, adding essential oil and a mushroom extract, uniformly stirring, performing pasteurization, cooling to 35-50 DEG C, adding astaxanthin microcapsule powder, and uniformly stirring to obtain the low-purine composite health-preserving soup. The composite health-preserving soup is low in purine content, high in nutrition and excellent in taste.

Cosmetic composition for makeup of keratinous materials having a sun protection factor greater than 50 and comprising, in a physiologically acceptable medium: at least one colorant, Karanja oil, and Shiitake extract.

The present invention relates to a highly moisturizing and soothing facial mask liquid and a preparation method thereof, and belongs to the field of cosmetic technology. The highly moisturizing and soothing facial mask liquid comprises the following components: a moisturizer, a soothing agent, a chelating agent, a thickener, a penetration enhancer, a surfactant, a preservative, and deionized water. The moisturizer comprises glycerol, sodium polyglutamate, polyethylene glycol-400, and a yeast / rice fermentation product filtrate. The soothing agent comprises a shiitake mushroom extract obtained by enzymatic hydrolysis of shiitake mushrooms with cellulase, pectinase, and flavor protease, a jujube leaf extract obtained by water extraction of jujube leaves, and a raspberry extract obtained by water extraction of raspberries. The remaining components are all conventionally selected. The highly moisturizing and soothing facial mask liquid not only has excellent moisturizing function, achieving the purpose of continuous moisturizing, but also has a good soothing effect and effectively exerts a repairing effect.