1670 results about "Sodium Glutamate" patented technology

The invention relates to fermentation culturing technology of high density Bdellovibrio telotroch, comprising the steps as following: firstly, culturing the host-germ shaking table and adding DNB liquid after centrifugating to obtain host-germ suspension; secondly; adding the host-germ suspension into the DNB liquid and then adding the Bdellovibrio to culture, at last adding DNB liquid after centrifugating to obtain Bdellovibrio concentrated solution; thirdly; adding sodium glutamate into DNB liquid and then adding the host-germ suspension, at last adding the Bdellovibrio concentrated solution to make the concentration 1 to 10<3>PFU / mL. The fermentation liquid of the Bdellovibrio with density of 10<8> to 10<14>PFU / mL can be obtained by culturing in a fermentation cylinder for four to six days and the concentrated solution of Bdellovibrio telotroch can be obtained through concentration by centrifuging. The invention has the advantages of low cost, high final concentration of Bdellovibrio and wide application range, and can be used not only in the control of water source pathogen and food pathogen, but also in fields of medical science, environmental pollution, agriculture, industry and military matters.

The present invention belongs to the field of food biotechnology and is especioally microbial conversion process of preparing gamma-amino butyric acid. Gamma-amino butyric acid is prepared with lactic acid bacteria or lactic acid bacteria and saccharomycete mixture as bacteria strain, sodium L-glutamate as converting substrate and through fermentating process with fermenting medium with carbon source, nitrogen source and inorganic salt. The selected lactic acid bacteria can growth well in MRS or PYG culture medium at 25-40 deg.c and may be used as culture seed liquid. Of the culture medium, the carbon source is glucose, and the nitrogen source may be one or several selected from corn paste, yeast paste, defatted peanut cake powder, etc. After fermentation, the concentration of gamma-aminoacid may reach as high as 300-500 ml / 100 ml.

The invention relates to a compound mushroom flavoring and a preparation method thereof. The main raw materials of the compound mushroom flavoring comprise meadow mushroom powder, straw mushroom powder, sodium glutamate, salt, sugar, maltodextrin, yeast extract, disodium 5'-ribonucleotide and yolk powder. The preparation method of the compound mushroom flavoring comprises the following steps: rinsing, boiling, pulverizing, pulping, homogenizing, concentrating and spray-drying fresh mushrooms, and then, obtaining mushroom powder; adding other raw materials; and carrying out the processes of mixing, granulating, drying and the like to obtain the compound mushroom flavoring. The compound mushroom flavoring has the flavor of the meadow mushroom and the straw mushroom simultaneously by organically mixing the sodium glutamate, the yeast extract, the disodium 5'-ribonucleotide and the mushroom powder, has strong functions of increasing freshness and increasing fragrance and has soft flavor. The cell walls of mushrooms can be broken by the homogenizing action to better release the substances in the cells of the mushrooms, thereby further improving the nutrient value of the product. The sugar is added in the concentration process, thereby further improving and increasing the flavor of the materials. The compound mushroom flavoring is granular and is convenient in use.

The invention relates to liquid shampoo without silicon oil and with the hair caring effect. The liquid shampoo comprises, by mass, 5-50% of mild surfactants and 0.1-10% of hair caring agents. The mild surfactants are mixtures of more than three of sodium methyl cocoyl taurate, sodium methyl cocoyl taurate, sodium lauroyl sarcosinate, sodium lauroyl glutamate, sodium cocoyl alaninate, cocamidopropyl betaine, sodium lauroamphoacetate, decyl glucoside, tea saponin and sapindus mukurossi peel extracts. The hair caring agents are mixtures of more than two of hydrolyzed corn starch, sodium pyrrolidonecarboxylate, poly (sodium glutamate), piroctone olamine, ginger root extracts, camelina oilseeds, pipewort extracts, raspberry juice and spicy mint leaf extracts. The liquid shampoo is mild and free of irritation, the scalp can feel comfortable, the hair follicle is healthy, the hair root is stable, and the functions of caring hair and reducing hair loss are achieved.

The invention relates to the technical field of cosmetics for hair and especially relates to anti-hair loss and hair-regeneration shampoo prepared from herbal essence and biochemical components and a preparation method thereof. The preparation method scientifically adopts the modern herbal essence such as artemia extract, hydrolyzed rice protein, hydrolyzed corn protein, pea extract, flaxseed extract, pomegranate rind extract, propolis extract, black willow bark extract, beet root extract and mint extract, also adopts the modern biochemical components such as human oligopeptide-11, human oligopeptide-3, human oligopeptide-10, copper tripeptide-2, clove leaf stem cell fluid and oat polypeptide, and also adopts natural source surfactants such as lauryl glucoside, decyl D-glucopyranoside, sodium cocoyl glutamate, sodium lauroamphoacetate and soapbark extract. Compared with the prior art, the preparation method breaks through traditional plant (Chinese herbal medicine) use and traditional formula use, realizes formula design and raw material optimization based on the modern care conception and scientific raw materials, and does not use any chemical source surfactants, antiseptics, pigments and perfume. The anti-hair loss and hair-regeneration shampoo obtained by the preparation method is natural, safe and effective anti-hair loss and hair-regeneration shampoo satisfying the modern health concept.

The invention discloses a composite bio-formulation for preventing crop diseases, comprising the following raw materials: trichoderma pseudokoningii fermenting liquid, bacillus subtilis fermenting liquid, water-soluble chitosan, sodium glutamate residue liquid and potassium humate, wherein the trichoderma pseudokoningii and the bacillus subtilis are high-effect strains which are obtained after being screened and processed, later the fermenting liquid of the trichoderma pseudokoningii and the bacillus subtilis is obtained through a submerged fermentation technique, and the composite bio-formulation for preventing crop diseases is obtained through combining. The composite bio-formulation for preventing crop diseases in the invention has obvious effects for preventing blight, verticillium, gray mold, phytoph-thora capsici leonian, downy mildew, powdery mildew, gray mold, fulvia fulva and so on, and can be especially used for preventing the blight and the verticillium which have large danger in agriculture. The invention is suitable for preventing the diseases and improving yields of various vegetables, melons, fruits and crops, such as tomatoes, chili peppers, eggplants, cucumbers, watermelons, apples, Chinese chives, cottons and so on.

The invention discloses a novel production method for glutamic acid, belonging to the technical field of the production of amino acid. The novel production method for the glutamic acid comprises the following steps of: removing thalli and insolubles by means of high-speed disc separation; evaporating and concentrating separated glutamic acid material liquid through a multi-effect plate type evaporator at low temperature, wherein the generated secondary steam condensed water is used for fermentation ingredients of the glutamic acid; performing continuous isoelectric extraction on the glutamic acid in the evaporated glutamic acid concentrated solution; absorbing the glutamic acid by making supernatant fluid pass through ion exchange columns; performing isoelectric reextraction on the analyzed glutamic acid; inputting high-concentration wastewater into a fertilizer workshop for producing fertilizer; squeezing heavy phase (mycoprotein) through a plate frame, and granulating; and drying through a fluid bed, and thus producing high-protein feed. The novel production method for the glutamic acid has the advantages of low unit consumption of liquid ammonia and sulfuric acid, high extraction yield of the glutamic acid, less ion exchange investment and the like; and meanwhile, the purity of the extracted glutamic acid is high, sodium glutamate can be produced without crystalloblast, resources are fully used in the whole process, the aims of energy conservation and consumption reduction are achieved, and the novel production method for the glutamic acid has a wide application prospect.

A tonic and health-care composite flavouring is prepared from one or more of 12 edible funguses including bolet, hickory chick, pine mushroom, termite, etc, sodium glutamate, I+G, etc through removing impurities, pulverizing, metering, immersing extraction, filtering, emzymolyzing, deactivating enzyme, concentrating, proportional mixing, granulating and baking.

The process of biosynthesizing gamma-amino butyric acid includes the following steps: slant agar culture to activate Lactobacillus brevis with the preservation number of CGMCC No. 1306, inoculating to GYP or MRS seed culture medium to culture for 10-30 hr, inoculating to GYP or MRS fermenting culture medium in the amount of 0.5-5 % to stationarily culture at 25-35 deg.c for 48-120 hr to obtain fermented liquid containing thallus and centrifugally separating and collecting thallus; washing thallus with sterilized deionized water, suspending wet thallus in citric acid-disodium hydrogen phosphate buffering system with sodium L-glutamate to react for 1-10 hr, and centrifuging the reacted liquid to obtain gamma-amino butyric acid solution. The present invention has low production cost, mild reaction condition, less environmental pollution, simple process, high production efficiency, and high product purity.

The invention relates to a nanometer selenium probiotics composite leaf surface nutrient solution and application thereof in the production of selenium-enriched pears. A using method of the nanometer selenium probiotics composite leaf surface nutrient solution is characterized by comprising the following steps of: uniformly mixing and dissolving a nanometer selenium water solution with the concentration of 20 g / kg, L-lysine hydrochloride, sodium glutamate, humic acid, monopotassium phosphate, trace elements, brown sugar and EM (Effective Microorganisms) original liquid probiotic bacteria according to weight ratio; then diluting according to the dilution ratio of 1:(20-50) by adding water; and spraying on leaf surfaces for 3-4 times according to different growth periods of pear trees so asto obtain selenium-enriched Nanguo pears, selenium-enriched ussurian pears and selenium-enriched sharp stalk pears. Compared with the prior art, the invention not only enables the pears to be rich inselenium, but also increases the yield and enhances the quality, has integrated benefit, bright and smooth pericarp and fine and tasty sarcocarp, increases the saccharinity by 0.5-1.3 percent and theyield by 5-10 percent, prolongs the storage period by about 30 days and has the selenium content of 0.010-0.050 mg / kg, wherein the selenium content is 2-10 times more than that of a control group; and in addition, by adopting the invention, the selenium-enriched apples, the selenium-enriched peaches, the selenium-enriched grapes, the selenium-enriched cherries and the selenium-enriched strawberries can be produced.

The invention discloses a complex microbial agent for producing soybean paste in Pixian County, which mainly comprises coculture of saccharomyces cerevisiae, candida utilis, lactobacillus plantarum and salt tolerant tetrads, and skim milk powder, glycerin, maltodextrin, trehalose and L-sodium glutamate, or mainly comprises coculture of saccharomyces cerevisiae, candida utilis, lactobacillus plantarum and salt tolerant tetrads, and porous starch, maltodextrin and polyvinyl pyrrolidone. A method for preparing the complex microbial agent for producing soybean paste in Pixian County comprises the following technological steps of: (1) activating and propagating strains; (2) inoculating; (3) co-culturing; and (4) adding a protective agent and drying. By using the complex microbial agent in the preparation of cooked soybean paste, the complex microbial agent maintains the characteristics of traditional soybean paste in Pixian County. Meanwhile, compared with the traditional technology, the complex microbial agent has the advantages of shortening the production period by 1 / 3, improving the amino nitrogen content by 3 to 8 times, improving the volatile aroma content by 2 to 4 times, and ensuring the aflatoxin B1 of 0 to 0.5ppm only.

The invention discloses a low-protein amino acid balance daily ration, a preparation method and the application thereof. The daily ration comprises the components based on parts by weight: 68-80 partsof corn, 3-20 parts of bean pulp, 6-20 parts of wheat bran and 4-5 parts of pre-mixed material, wherein the pre-mixed material comprises the following components: pig multi-vitamin, pig compound trace element, lysine, methionine, threonine, tryptophan, choline chloride, calcium carbonate, calcium hydrogen phosphate, phytase, common salt, ethoxy quinoline, trimethylamine B lactone, sodium glutamate and zeolite powder. Based on summary of the existing experimental data, the low-protein daily ration combines the actual conditions of China, utilizes the latest data information of raw materials made in China, fully takes the organic combination of the pre-mixed material and the main raw materials into account, and adopts a net energy system structure and a new nutrition model, thus developingthe utilization rate of feed to the utmost extent on the premise of ensuring the quality of animal products.

The invention discloses a fresh vegetable compound seasoning which is mainly prepared from the following raw materials: vegetable mixture, edible salt, sodium glutamate and disodium flavor nucleotide. The fresh vegetable compound seasoning is characterized in that the vegetable mixture comprises more than six vegetables and comprises at least one thickly flavored vegetable and at least one slightly flavored vegetable. The invention also discloses a preparation method of the fresh vegetable compound seasoning. The invention overcomes the defects of few varieties, single taste and non-thick vegetable flavor of the fresh vegetable seasoning in the prior art, and provides the fresh vegetable compound seasoning which has unique and thick vegetable flavor, layered taste and rich nutrition, is beneficial to the health, can meet different taste requirements on consumers and does not contain preservatives and antioxidants.

The invention relates to a composition used as a vaccine freeze-drying protective agent, comprising the components with initial concentration in the freeze-drying stock solution as follows: 30-100g / l sucrose, 10-30g / l trehalose, 10-50g / l dextran, 6-12g / l sodium glutamate, 3-9g / l urea and 0.5-2g / l arginine, and no gelatin. The invention further provides a method for preparing freeze-drying vaccines by using the freeze-drying protective agent and application of the freeze-drying protective agent for improving the stability of freeze-drying vaccines.

The invention relates to a preparation method of folic acid. The process steps are as follows: firstly, the intermediate product N-p-aminobenzoyl glutamic acid is prepared by using p-nitrobenzoyl chloride and sodium glutamate; Guanidine and sodium methoxide were used to prepare the intermediate product 6-hydroxy-2,4,5-triaminopyrimidine sulfate; finally, the above two intermediate products were used to prepare crude folic acid, which was purified to obtain pure folic acid. The beneficial effects of the invention are that the production cost is greatly reduced, the product efficiency is improved, and the pollution to the environment is reduced.

The invention discloses a method for preparing Lactobacillus casei microcapsule bacterial powder by spray drying, and aims to provide a method which can enhance drying resistance and product viable count of Lactobacillus casei by using various activity protection techniques and can realize large-scale production. The method comprises the following steps: Lactobacillus casei viable bacteria culture obtained by high density culture adopts pre-culturing or heat activation treatment as the metabolic regulation means, and the protector is made from trehalose, sucrose, sodium borate, sodium glutamate or glutathione and vitamin C; and the mixture of skimmed milk powder and beta-cyclodextrin is used as a wall material, a Lactobacillus casei thallus suspension containing the protector is used as a core material, and spray drying is carried out to obtain the Lactobacillus casei microcapsule bacterial powder. In the spray drying process, the charging temperature is 25 DEG C, the inlet air temperature is 130 DEG C, and the pressure of an atomizer is 150 kPa. The survival rate of the bacterial powder is higher than 60%, and the viable count is more than 1010 per g.

The invention discloses deep-fried broad beans, the formula of which comprises 25-35 portions of broad beans, 20-25 portions of soft sugar, 5-10 portions of modified starch, 5-10 portions of wheat flour, 2-5 portions of corn flour, 2-5 portions of sorghum flour, 2-5 portions of ormosia flour, 2-5 portions of oat flour, 0.5-1.5 portion of cayenne powder, and 0.5-1.5 portion of powder. The powder consists of pepper powder, star anise powder, common fennel powder, salt powder, white granulated sugar and sodium glutamate which are mixed together and have a ratio of 1:1:1:1:1:1. The invention also discloses a preparation method for the deep-fried broad beans, which is simple and easy to operate, is suitable for industrialized production and promotes the development of the deep-fried broad beans.

The invention provides a yeast extract, a preparation method and application thereof. The preparation method of the yeast extract comprises the following steps: (a) mixing the yeast extract, glucose, sodium chloride, glycin, hydrolyzed vegetable protein and water in a reaction kettle; (b) performing heat reaction on the mixture in step (a) for 40 to 90 minutes at a temperature of between 100 and 130 DEG C and pH of between 4.5 and 6.3; (c) after the heat reaction, adding 6 to 10 weight percent of sodium glutamate and 1.0 to 3.0 weight percent of disodium inosinate and disodium guanylate into an obtained product for preparation; (d) filtering the yeast extract after the reaction to obtain filtrate containing the yeast extract; and optional (e) transferring materials after the reaction to a single effect falling film evaporator, and concentrating the materials to more than 65 weight percent and preferably concentrating the materials to between 65 and 70 weight percent. The yeast extract prepared by the method has sauce fragrance and caramel like deep bright red color, and a water solution of the yeast extract has transparent bright red color and fresh and salty mouthfeel.

The invention relates to chicken essence and a manufacturing method thereof, which belong to the field of flavoring and the manufacturing method thereof. The chicken essence comprises the following components in percentage by weight: 38 to 55 percent of sodium glutamate, 20 to 35 percent of salt, 5 to 12 percent of fresh chicken meat paste, 7 to 12 percent of maltodextrin, 2 to 4 percent of shelled fresh whisked egg, 6 to 10 percent of white sugar, 1 to 5 percent of corn starch, 1 to 3 percent of spice and 1.2 to 2.5 percent of nucleotide disodium. The manufacturing method comprises the steps of raw material processing, mixing, granulation, drying and the like. The manufactured chicken essence not only has unique delicate flavor, but also has a uniform grain size and is not easy to disperse and agglomerate.

The invention discloses non-resistant dust-free piglet creep formula feed and a preparation method thereof. The feed is prepared from the following components: corns, fermented corns, soybean meal, fermented soybean meal, expanded soybean flour, expanded corn flour, imported fish meal, spray-dried plasma proteins, dried porcine solubles, powdered whey, soybean oil, sucrose, molasses, sodium glutamate, a feeding promoting agent, Yibao phospholipid, yeast autolysate, an acidifying agent, stone powder, calcium hydrogen phosphate, table salt, 98.5 percent of lysine, 98.5 percent of threonine, 10 percent of tryptophan, special compound enzyme for early-weaned piglets, phytase enzyme, a micro-ecological preparation, a Chinese herbal medicine heath preserver, antibacterial peptide, immunopotentiator, 50 percent of choline chloride and a premix. The preparation method comprises the following steps: firstly, separately preparing granulated feed products and powdery feed products; and then mixing the granulated feed products with the powdery feed products to obtain the non-resistant dust-free piglet creep formula feed. According to the feed disclosed by the invention, antibiotics are not added, a formula is scientific, the dust of the product is low, the palatability and the immunity are improved, and a diarrhea ratio of piglets is reduced.

The invention discloses meaty paste essence and a preparation method thereof. The meaty paste essence comprises the following components in part by weight: 10 to 30 parts of L-cysteine, 15 to 20 parts of vitamin B, 20 to 40 parts of glucose, 10 to 20 parts of L-leucine, 5 to 10 parts of DL-methionine, 2 to 8 parts of alanine, 50 to 150 parts of yeast fine paste, 200 to 300 parts of bean pulp zymolyte, 2 to 5 parts of disodium inosinate and disodium guanylate (I+G), 30 to 60 parts of soy sauce, 50 to 80 parts of animal fat, 50 to 80 parts of salt, 50 to 100 parts of white granulated sugar, 1 to 3 parts of xanthan gum, 50 to 100 parts of sodium glutamate, 30 to 60 parts of corn starch and 10 to 30 parts of meaty flavoring base. The meaty paste essence prepared by combining the Maillard reaction technology and the bean pulp proteolysis technology has good mouthfeel, high environment-friendly indexes, stable quality, low cost and high safety performance.

The invention relates to a condiment of mushroom extract and process for preparation, wherein the raw materials include (by weight percent): mushroom powder 5-40, sodium glutamate 10-40, table salt 5-30, sugar 5-20, maltodextrin 2-20, yeast extract 0.1-1, disodium 5'-inosinate and disodium 5'-guanylate 0.2-2, cooking oil 0.2-2. and the preparing process comprises disintegrating the dried mushroom into mesh fines, charging other raw materials, carrying out mixing, palletizing and vacuum drying.

The invention provides a microbial freezing drying protective agent using stachyose as one of main components in the protective agent. The protective agent consists of 0.8-3.5% of stachyose, 0.1-0.6%of sodium glutamate, 0.4-1.5% of galactose and 6-15% of skim milk powder. In the invention, the stachyose is applied to freeze, dry and protect strains and used as one of components of a freeze-dryingprotective agent so as to widen the application of the stachyose. Advantages of the stachyose, sodium glutamate and the like are mutually complemental to form favorable combinations of the freeze-drying protective agent. The invention has higher freeze-drying protective efficiency and stable protective effect to various bifidobacterium such as bifidobacterium breve, bifidobacterium adolesentis and the like and various lactobacillus such as lactic acid bacillus, lactococcus and the like. The invention solves the problems that freeze-drying protective agent is complicated, and the differences of protective effects are great in the study of microbial formulations and provides favorable compositions of the protective agent for the preservation of probiotics such as bifidobacterium, lactobacillus, saccharomycetes and the like, thereby being beneficial to preserving the strain stably.

The invention provides a sweet taste functional clustering substance preparation which has the taste close to tobacco sweet taste and is capable of obviously increasing the tobacco taste, which comprises the following compositions in mass percentage: 0.0001 to 0.0004 percent of clove oil, 0.0001 to 0.0006 percent of anise oil, 0.2 to 0.8 percent of date oil, 0.01 to 0.03 percent of maltol, 0.05 to 0.15 percent of dihydroactinidiolide, 0.002 to 0.008 percent of benzyl cinnamate, 0.1 to 0.6 percent of gamma-Valerolactone, 0.002 to 0.008 percent of phenethyl acetate, 0.0001 to 0.0003 percent of menthyl acetate, 0.0001 to 0.0006 percent of Beta-Damascenone, 0.02 to 0.08 percent of methyl cyclopentyl hydroxybenzyl thiocyanide ketone, 0.003 to 0.009 percent of dihydrogen Beta-Damascenone ketene, 0.001 to 0.003 percent of raspberry ketone, 0.01 to 0.05 percent of neohesperidin, 0.03 to 0.09 percent of vanilline, 0.001 to 0.005 percent of perillartine, 0.01 to 0.03 percent of aspartame, 0.02 to 0.08 percent of glycyrrhizine, 0.01 to 0.03 percent of malic acid, 0.002 to 0.008 percent of 2- methylbutanoic acid, 0.02 to 0.08 percent of sodium glutamate, 0.01 to 0.05 percent of sodium chloride, 0.002 to 0.006 percent of 2-phenylethanol, 0.0001 to 0.0003 percent of geraniol, 0.002 to 0.008 percent of nerolidol, 0.5 to 1.5 percent of guarana extractive, 1.0 to 2.0 percent of tomato extractive, 0.1 to 0.3 percent of grape extractive, and 95 percent of ethanol residue. The addition of the spice preparation can greatly improve the tobacco quality of cigarettes, and increase rich and inviting sweet taste of the cigarettes, thereby reducing the use level of sound tobacco. Moreover, the product has stable quality and good economic benefits.

The present invention relates to the technical field of lactobacillus coating, specifically relates to a production process of feeding lactobacillus microcapsules and microcapsules, application and a premix thereof. Trehalose and lactose which can rapidly form vitrification protection state at a low temperature are used, sodium glutamate, manganese sulfate, glycerin, and polyvinyl pyrrolidone are used as main components for a wall material, special ultrasonic wave spray drying equipment is used, an ultrasonic spray nozzle is used for atomization, vacuum and a protective gas such as nitrogen are used for drying at room temperature, thus the effects of low temperature of low temperature freeze-drying and high temperature of high temperature spray drying on lactobacillus activity are prevented, and survival rate of the bacteria can reach more than 90%. The process of the invention achieves that lactobacillus is dried at room temperature, the preparation process is easy to control, the obtained product has a long storage period, and the storage time of the product can be significantly extended.

The invention provides herbaceous plant nutritive water based on an emulsified microcapsule and a preparation method of the herbaceous plant nutritive water. The preparation method comprises the following specific steps: mixing hydrogenated vegetable oil, low erucic acid rapeseed oil , siloxane, microcrystalline wax and diglycerol, heating and uniformly stirring, and performing heat reservation and sterilization to obtain an oil phase; adding ethylene glycol, propylene glycol, glycine betaine, urea, poly-sodium glutamate, triethanolamine, caprylhydroxamic acid and hexylene glycol into deionized water, heating and uniformly stirring, performing heat preservation and sterilization to obtain a water phase; adding the oil phase into the water phase, performing heating, homogenization and low-speed stirring, adding cetyl ethyl hexanoate and stearic acid, then slowly adding PEG-40 hydrogenated castor oil and a microcapsule wall material, cooling, adding tremella, centella asiatica, polygonum cuspidatum, scutellaria baicalensis, tea leaves, glycyrrhiza glabra, female chrysanthemum, rosemary leaves, beer saccharomycete and grape fruit cell extract active components, and adding chondrus crispus extracts, bio-saccharide gum-1, diglycerol, palmitoyl tripeptide-1 and essence for mixing to obtain the herbaceous plant nutritive water based on the emulsified microcapsule.

The invention relates to a porcine reproductive and respiratory syndrome live vaccine heat-resistant freeze-drying protective agent and a preparation method thereof. The heat-resistant freeze-drying protective agent is mixed by the raw materials based on weight percentage: 1-2% of gelatin, 4-6% of trehalose, 1-2% of tryptone, 1-2% of trypticase, 1-2% of polyvinylpyrrolidone, 0.164% of dipotassium phosphate, 0.052% of monopotassium phosphate, 1% of sorbic alcohol, 1% of sodium glutamate, 1% of arginine salt and the balance of water. The preparation method comprises the steps of: preparing the materials into two mixed solution, respectively preparing in a mixing way by means of degerming to prepare a heat-resistant freeze-drying protective agent, mixing according to the proportion of the protective agent to the virus-resistant raw material as 1:1, performing split charging, and drying in a freezing way. Before drying in a freezing way, the virus loss rate is low, a freeze-drying product is high in ageing-resistant degree, and the virus is invariable in content after the freeze-drying product is preserved at the temperature of 2-8 DGE C for 24 months. After the invention is used, the technical neck bottle that the porcine reproductive and respiratory syndrome live vaccine can be preserved and transported under the condition of -15 DEG C is solved.

The invention provides an apple facial mask based on a traditional Chinese medicine formula.The apple mask comprises a silk matrix and a water-soluble substance.The water-soluble substance comprises apple extract, traditional Chinese medicine extract, seaweed extract, sodium hyaluronate, beta-glucan and assistant.The traditional Chinese medicine extract comprises tremella extract, centella asiatica extract, polygonum cuspidatum root extract, scutellaria root extract, tea extract, glycyrrhiza glabra root extract, chamomilla recutita flower extract, rosmarinus officinalis leaf extract and purslane herb extract.The seaweed extract contains chondrus crispus and bio-saccharide gum-1.The assistant comprises butanediol, propylene glycol, diglycerol, polyethylene glycol-400, Carbomer, hydroxyethyl cellulose, urea, allantoin, glycine betaine, nicotinamide, sodium glutamate, triethanolamine, 1,2-hexanediol, decoyl hydroximic acid, 1,3-propylene glycol, hexanediol and deionized water.The apple mask has the effects that stability is good, dispersibility is high, nutrients are proper in quantity and balanced, antibiosis and anticorrosion effects are achieved, and moisturizing, skin whitening and stain lightening are achieved.

The invention discloses a composition for preparing a camel milk facial mask, and particularly a composition for preparing a camel milk moisturizing skin-calming facial mask, a camel milk moisturizing clear facial mask, a camel milk moisturizing compact facial mask and a camel milk moisturizing conditioning facial mask according to functions. By virtue of the synergism of camel milk, water, sodium carbomer, glycerinum, xanthan gum, butanediol, sodium hyaluronate, poly(sodium L-glutamate), skin conditioner and preservative, the characteristics and advantages of the camel milk are maximally maintained, so that the composition for preparing the cameral milk facial mask has the advantages of the camel milk, namely, proteins, vitamins, minerals and fatty acid rich in the composition can provide rich nutrient substances for the skin and can improve the face skin; particularly, the camel milk contains lactoferrin and lysozyme which are short in cow milk, so that the composition has the effects of sterilizing, killing demodex, removing toxicity, softening stratum corneum epidermidis, moisturizing and tendering the skin, preventing wrinkles and aging resistance, and delaying senescence.

The invention discloses a sucrose-free herbal tea beverage, which mainly comprises: purified water, stevia, fructose, honeysuckle, chrysanthemum, plumeria, licorice, jelly, Prunella vulgaris, cloth dregs leaves, sodium glutamate, one per 100g In the sucrose-free herbal tea beverage, the weight content of each main component is: stevioside 0.01g-10.00g; fructose 0.1g-50.00g; honeysuckle 0.001g-5.0g, chrysanthemum 0.1g-10.0g; plumeria 0.01g-5.0g 0.01g-5.0g of jelly grass; 0.01g-8.0g of licorice; 0.001g-5.0g of Prunella vulgaris;