1667 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 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.

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 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 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 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;