129 results about "Volatile flavor" patented technology

The invention discloses pediococcus acidilactici and application thereof, and relates to the technical field of microorganisms. The pediococcus acidilactici is pediococcus acidilactici Mei.1103.1, the preservation unit is China General Microbiological Culture Collection Center, the preservation number is CGMCC NO.32564, the preservation date is November 11, 2024, the preservation address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC NO.32564. The pediococcus acidilactici Mei.1103.1 is CGMCC NO.32564. The pediococcus acidilactici Mei.1103.1. The invention also provides application of the fermented dry rice flour in preparation of products for reducing uric acid, preventing / treating hyperuricemia, regulating immunity, preventing / treating kidney injury and preventing / treating fatty liver and fermented dry rice flour. The bacterium can reduce uric acid and relieve hyperuricemia; regulating blood fat; kidney and liver injuries caused by hyperuricemia are repaired; the content of volatile flavor compounds in the fermented dry rice flour is increased.

The invention relates to the technical field of microorganisms, in particular to an Aspergillus oryzae ZA307 strain and application of the Aspergillus oryzae ZA307 strain. The aspergillus oryzae ZA307 high-yield protease and aminopeptidase provided by the invention cooperate with aspergillus oryzae Huniang 3.042 for starter propagation, so that the activity of the protease, aminopeptidase, saccharifying enzyme and amylase of a starter material can be remarkably improved, and furthermore, the content of ammonia nitrogen and total nitrogen and the variety and content of volatile flavor substances in a product are remarkably improved. The soy sauce or soybean paste prepared and fermented by double-strain starter propagation is obviously improved in the aspects of sauce fragrance, ester fragrance, delicate flavor and harmonious taste, and the quality of the product is comprehensively improved.

The invention belongs to the technical field of food flavor engineering, and discloses a Maotai-flavor Baijiu flavor composite essence based on a non-volatile substance release promoting effect, and the composite essence is composed of a volatile aroma substance, a non-volatile organic acid and an amino acid. Aiming at the technical bottlenecks of rapid attenuation of aroma intensity of volatile components and single flavor dimension in the existing Maotai-flavor Baijiu flavor compound essence blending technology, the invention creatively constructs a molecular synergistic system of volatile and non-volatile flavor components. By adding non-volatile substances, the effect of enhancing the flavor of the Maotai-flavor Baijiu flavor composite essence is achieved. The technology not only completely reproduces the flavor structure of the traditional solid-state fermented Maotai-flavor liquor, but also endows the compound liquor and flavor foods (such as Maotai-flavor baked products, compound seasonings and non-alcohol ready-to-drink beverages) with a continuous and stable aroma releasing characteristic, and provides a molecular-level regulation and control scheme for upgrading the sensory quality of liquor flavor standardization and food industrial production.

The invention relates to the technical field of microorganisms, in particular to soybean paste and a preparation method thereof. The soybean paste comprises the following raw material components: soybeans, flour, aspergillus oryzae, saline water, xanthan gum, pre-gelatinized wheat starch, vegetable oil and saccharomyces cerevisiae. The saccharomyces cerevisiae is screened and separated from commercially available soybean paste, and is preserved in the China Center for Type Culture Collection on November 13, 2024, and the preservation number is CCTCC NO: M 20242550. Compared with the traditional soybean paste obtained by natural fermentation, the soybean paste disclosed by the invention has similar volatile flavor substances, but the succinic acid content is obviously increased, so that the soybean paste shows better taste. The screened and separated saccharomyces cerevisiae is independently inoculated for fermentation to generate rich flavor substances, so that the risk of infectious microbe pollution in the fermentation process can be reduced, the fermentation time is shortened, and the quality and production efficiency of the soybean paste are synchronously improved.

The invention discloses a lactobacillus plantarum MX and an application of the lactobacillus plantarum MX in loquat wine fermentation, the lactobacillus plantarum MX is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34697. The lactobacillus plantarum MX has the advantages that the lactobacillus plantarum MX can be used for fermenting loquat wine; the application of the lactobacillus plantarum MX in fermentation of the loquat wine specifically comprises the following steps: inoculating the lactobacillus plantarum MX and saccharomycetes into loquat pulp, and fermenting. And evaluating the flavor after fermentation. About 30 volatile flavor substances are detected in the loquat wine MX fermented by mixed bacteria of the lactobacillus plantarum MX, and the components can make the aroma of the MX group loquat wine richer and more complex. The loquat wine mixed and fermented by adopting the lactobacillus plantarum disclosed by the invention is richer in volatile aroma composition than naturally fermented loquat wine, and more esters and other substances can be generated, so that the flavor of the fruit wine is enriched.

The invention relates to a rhodotorula mucilaginosa strain and a yellow wine co-fermentation process thereof, and belongs to the technical field of fermentation engineering and strains. The invention provides the rhodotorula mucilaginosa with the fermentation characteristics of low temperature resistance, acid resistance, high yield of beta-glucosidase and aroma production, sequential inoculation is adopted, the rhodotorula mucilaginosa H04 is firstly inoculated for fermentation for two days, then the saccharomyces cerevisiae is inoculated, and the yellow wine co-fermentation is carried out by an equal-proportion 20 DEG C low-temperature fermentation process. The yellow rice wine meeting national standard requirements of yellow rice wine can be obtained after 20 days of fermentation, and the volatile flavor type, content, taste and aroma sensory quality of the yellow rice wine after fermentation are improved.

The present application relates to the technical field of vinegar brewing, and discloses a method for brewing Guizhou sun-dried vinegar by using high-temperature Daqu to ferment wine mash, which relies on the unique microbial ecological advantages of the Chishui River basin, and comprises the following steps: firstly, pretreating glutinous rice, then adding the pretreated glutinous rice into local sauce-flavor high-temperature Daqu to prepare wine mash through alcohol fermentation; secondly, mixing the wine mash with bran and chaff at a ratio of 3L:1kg:0.125kg, and inoculating the mixture with traditional sun-dried vinegar seed koji; thirdly, completing vinegar koji fermentation by following the solid-state layered fermentation process of vinegar koji; and finally, obtaining finished sun-dried vinegar through three sets of circulating vinegar spraying, pasteurization, daily sunning and night airing aging. The present application optimizes the flavor basis of wine mash from the source, increases the total content of esters in vinegar koji by 22.1% and the total content of acids by 28.1%, introduces three kinds of volatile flavor substances unique to high-temperature Daqu, shortens the sunning aging period from 1-3 years to 6-8 months, and forms a differentiated flavor with both sauce-flavor heritage and sun-dried vinegar original flavor, thereby providing a new path for the quality upgrading and characteristic development of Guizhou sun-dried vinegar industry.

The application provides application of bacitracin or a composition of the bacitracin and oregano essential oil in improving meat quality of ruminants, and relates to the technical field of animal feed. The bacitracin is used as an active ingredient for preparing feed, and the addition amount of the bacitracin in the feed is 1.0-2.4 g / kg. The active ingredient also comprises oregano essential oil, and the mass ratio of the bacitracin to the oregano essential oil is 3.5-4.0:1. The bacitracin can be used for improving meat quality of ruminants for the first time, and when the bacitracin is used in combination with the oregano essential oil, synergistic effects can be produced in meat color, tenderness, fatty acid composition and formation of volatile flavor substances, muscle quality of different parts is improved, meat quality is effectively improved, the comprehensive commodity value of ruminant meat is greatly improved, and the bacitracin has a good popularization prospect.

The present application relates to a kind of natural osmanthus incense type micro powder lining paper perfuming method, natural osmanthus is crushed to obtain osmanthus powder, the volatile flavoring components of natural osmanthus and osmanthus powder are determined, and the loss of flavoring components is compared, the olfactory threshold of each substance is determined using three-point selection method, the key aroma-producing components with higher contribution degree of osmanthus powder loss are determined, and the transfer rate of each flavoring substance is calculated by HS-SPME-GC-MS, the transfer rate of flavoring substance obtained and the difference before and after each flavoring component loss are calculated to obtain the flavoring agent that each gram of osmanthus powder needs to supplement the key aroma-producing component composition, after dilution with anhydrous ethanol, it is sprayed on the surface of osmanthus powder;After osmanthus powder after flavoring is mixed evenly with coating liquid and is applied to the surface of cigarette lining paper, the coated lining paper is applied to cigarette production.The present application utilizes the load aroma function of osmanthus micro powder to better impart natural osmanthus incense to cigarette lining paper, and the aroma of ordinary imitation flavoring oil is more persistent.

The invention belongs to the technical field of microorganisms, and particularly relates to a compound fermentation inoculant for increasing the relative content of ethyl decanoate in roxburgh rose fruit wine and application. According to the present invention, two saccharomycetes are separated from a wild rosa roxburghii fermentation broth, i.e., a Starmerella bacillus and a Saccharomyces cerevisiae, and are compounded to obtain the composite fermentation bacterial agent, and the bacterial agent can produce ethyl decanoate at high yield and is applied to rosa roxburghii fruit wine brewing, such that the relative content of ethyl decanoate in the rosa roxburghii fruit wine is increased, and the yield of the rosa roxburghii fruit wine is increased; the flavor quality of the roxburgh rose fruit wine is improved, and technical support is provided for industrial development of the roxburgh rose fruit wine. When the composite microbial agent is used for fermenting the rosa roxburghii tratt fruit wine, the flavor and taste of the rosa roxburghii tratt fruit wine can be remarkably improved, the relative content of ester substances in volatile flavor substances of the rosa roxburghii tratt fruit wine is increased by 68.527% in total, and the highest relative content of ethyl decanoate is 26.551%. In addition, the relative content of ethyl laurate and the relative content of ethyl caprylate are increased to 14.228% and 11.335% respectively.

The utility model discloses a device for extracting fragrance components in a curing barn, which comprises a shell, a rotating drum is arranged in the shell, a cover plate is fixedly connected above the inner wall of the rotating drum, the top of the cover plate is fixedly connected with a rotating rod which is rotatably connected with the inner wall of the shell through a sealing bearing, and the rotating rod is fixedly connected with the inner wall of the shell through the sealing bearing. A light phase flow guide disc fixedly connected with the upper portion of the outer wall of the shell is attached to the upper portion of the outer wall of the rotary drum, and a light phase outlet is communicated with the upper portion of one side of the shell. The utility model relates to the technical field of tobaccos, in particular to a device for extracting aroma components in a flue-curing barn, which works together in a centrifugal extraction mode and a flue-curing barn condensate water collection mode. Volatile flavor components in the curing barn are changed into condensate water through the flue-cured tobacco curing barn condensate water collecting device, the condensate water directly enters the shell to be extracted so as to collect the flavor components in the curing barn, the whole device is sealed in the extraction stage, and loss of an extracting agent and the flavor components is reduced.

The invention relates to the technical field of food fermentation and food flavor improvement. The invention relates to a fermentation product, in particular to a flavor improving method of a daylily fermentation product and application thereof. The flavor improving method comprises the following steps: S1, carrying out fixation treatment on cleaned day lily, and pulping to obtain day lily slurry; s2, performing low-temperature plasma treatment on the day lily slurry obtained in the step S1; s3, inoculating pre-activated saccharomycetes and lactobacillus plantarum into the day lily slurry subjected to low-temperature plasma treatment, and fermenting in a fermentation environment to obtain a day lily fermentation product; wherein the generation of various volatile flavor substances in the day lily fermentation process is promoted through the synergistic regulation effect of the low-temperature plasma treatment and the microbial fermentation process, so that the aroma component types of the fermentation product are richer; meanwhile, excessive accumulation of low-molecular alcohol substances, such as ethanol, isobutanol and isoamyl alcohol, which are easy to generate pungent smell is inhibited, so that the overall flavor coordination and quality of the daylily fermented product are improved.

The present application relates to food preservation technology field, propose a kind of additive influence analysis method on goose meat storage quality, steps include: after pretreatment, goose meat is placed in pickling liquid containing additive and pickled;After pickling, halogenation, vacuum packaging and secondary boiling water sterilization are carried out, and stored in cold storage condition;During storage, total number of colonies, pH value, TVBN value, TBARS value, color difference, texture characteristics, sensory evaluation score and volatile flavor substances are detected periodically.The present application evaluates the influence of different additives on the storage quality of marinated goose through multi-dimensional index system, and the results show that: composite natural preservative can significantly inhibit microbial growth and fat oxidation, extend the shelf life to more than 35 days, and improve texture and color;Fresh spices and hot reaction goose meat essence give marinated goose rich layered flavor and prominent spicy characteristics respectively.The present application provides experimental basis for the application of natural composite additives in marinated goose preservation and flavor control, and can guide industrial production.

The invention discloses a method for rapidly identifying production places and years of dried orange peel based on a GC-IMS technology and a specific volatile flavor substance proportion model, and belongs to the field of food science and analytical chemistry. According to the present invention, Guangdong Xinhui Citrus reticulata 'Citrus reticulata' dried orange peel, Sichuan Citrus reticulata 'Dahongpao' dried orange peel, and Zhejiang Taizhou Citrus reticulata 'Unshiu' dried orange peel are adopted as research objects, and the difference of the volatile flavor substances of the dried orange peel of different producing areas and aging years is compared and analyzed; through a difference comparison diagram, a fingerprint spectrum and a PCA diagram and by constructing a dual model of the proportion of specific volatile substances and the total amount of large-class substances, dried orange peel samples of different producing areas and aging time can be visually distinguished. The method is based on the GC-IMS technology, the pretreatment is simple, the analysis is rapid, the sensitivity is high, the explicitly quantified scale model is combined, the standardization degree of the method is high, and the method is easy to popularize and apply to market supervision and enterprise quality control.

The invention discloses staphylococcus albus and application thereof in fermentation of high-salt liquid-state clean label soy sauce. Belongs to the technical field of food fermentation. The staphylococcus fish fermenti CS1.22 is separated from soy sauce mash for the first time, and an application example of the staphylococcus fish fermenti CS1.22 in high-salt liquid-state clean label soy sauce is not reported yet at present. The strain can effectively inhibit bacillus causing deterioration of soy sauce, the bacteriostatic effect of the strain is mainly non-acid bacteriostasis, the bacteriostatic action pH range is 4.0-5.0, the strain is suitable for being applied to soy sauce fermentation, and the total number of bacterial colonies of finished soy sauce can be effectively reduced; when the high-salt liquid-state soy sauce is added to the fermentation of the high-salt liquid-state soy sauce, the content of volatile flavor substances can be remarkably increased while the content of amino acid nitrogen is increased, so that the high-salt liquid-state'clean label 'soy sauce is rich in flavor and excellent in quality.

The present application relates to a kind of extraction method and extraction concentration equipment of spearmint flavor, the method uses liquid nitrogen brittle treatment, low-temperature ultrasonic extraction, two-stage ultrafiltration purification, then liquid-liquid extraction by ethyl acetate, the organic phase is concentrated in vacuum;Concentrated solvent vapor generated is introduced into microbubble in separation tank two, and the water phase residual flavor component, concentrated volatile flavor component and ethyl acetate are recovered synchronously.The equipment includes separation tank one, separation tank two, concentration tank and vacuum pump, micro gas plate, temperature control module and the like, and the extraction agent and flavor recovery rate are improved by pressure boosting and low-temperature control.The present application can efficiently recover flavor component, improve the total yield of aroma, reduce solvent loss and flavor loss.

The invention relates to the technical field of biology, in particular to application of plant lactobacillus FMBL L23251FJX to removal of beany flavor and preparation of fermented bean products, the plant lactobacillus FMBL L23251FJX is preserved in the China Center for Type Culture Collection on June 26, 2023, the preservation number is CCTCC NO: M20231100, the plant lactobacillus FMBL L23251FJX fermented chickpeas has DPPH free radical scavenging capacity, and the plant lactobacillus FMBL L23251FJX can be used for removing the beany flavor and preparing fermented bean products. The chickpea yoghurt prepared by compounding the chickpea powder has the advantages that the antioxidant capacity of the yoghurt is further improved on the basis of ensuring the storage viable count, the release of volatile flavor substances is stimulated, and the health care effect of the chickpea yoghurt is improved, so that the health care effect of the chickpea yoghurt is improved, and the health care effect of the chickpea yoghurt is improved. Wide application prospects are realized.

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the flavor of instant fish head soup, the fish head soup is prepared by ultrasonic-assisted boiling, and the flavor of the perch fish head soup is improved in combination with fermented bacillus tropicalis SCSMX-8. The taste components and volatile flavor components of the perch head soup and the fermented fish head soup are measured by methods such as sensory evaluation, peptidomics, solid-phase microextraction / gas chromatography-mass spectrometry and the like, and the influence of a bacillus tropicalis fermentation method on the flavor characteristics of the perch head soup is explored. According to the invention, a technical basis is provided for development and industrial production of the lateolabrax japonicus head soup and the pretreated product thereof, and lateolabrax japonicus byproducts which are not fully utilized are converted into economically feasible and environmentally sustainable food.

The invention aims to provide the production method of the fast-growing low-backfat commercial black pigs with excellent meat quality and flavor. Duroc pigs are used as male parents, green jaboticaba black pigs are used as female parents for hybridization, and Duroc * green commercial black pigs are produced. The commercial pig is characterized in that: (1) the hair is black; (2) growth performance and carcass traits are excellent: compared with a local pig breed and a bred black pig breed, the Duhu pig is high in growth speed, thin in backfat and large in eye muscle area; (3) the meat quality and flavor are excellent: compared with the Duroc long pig, the Duroc long pig has the advantages that the pork color score, tenderness, water holding capacity and intramuscular fat content are increased; the content of free amino acids in water-soluble taste substances, especially the content of flavor amino acids, is increased; and the activity values of the 12 key volatile flavor substances are increased.

The invention provides a C3-2 strain for producing bactrian camel chymosin and application of the C3-2 strain, and belongs to the technical field of biological engineering. According to the present invention, the Latin of the C3-2 strain is Kluyveromyces lactis, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20251316. According to the method, the C3-2 strain is used for fermentation, the fermentation liquor is concentrated by adopting an ultrafiltration method, small molecular impurities are removed, and the bactrian camel chymosin with high enzyme activity is obtained by combining affinity chromatography. The cheese prepared from the bactrian camel chymosin obtained by the preparation method disclosed by the invention is high in crosslinking degree, harder and finer in texture, smaller, more uniform and more compact in microstructure texture, lower in bitter taste and higher in overall volatile flavor substance content, and the overall evaluation is superior to that of cheese prepared from commercial chymosin.

The invention discloses a container adopting oil separation type packaging and a preparation method of hot pot dipping sauce. The container adopting the oil separation type packaging is characterized in that a grid plate is connected in a subpackaging assembly, a pressing plate is connected with the subpackaging assembly, a base is connected to the lower portion of the subpackaging assembly, and a stirring and rebounding assembly is connected with the base. The invention discloses a preparation method of an oil separation type hotpot condiment sauce and a packaging and using method of the hotpot condiment sauce. The packaging and using method of the hotpot condiment sauce comprises the steps that S1, a barrel body is filled with condiments, and then an oil bag is placed on a grid plate; and S2, during use, the pressing plate is pressed downwards to extrude the oil bag so that the oil bag can be broken, and oil is mixed with a material body through the grid plate. Compared with the prior art, the device has the advantages that oil plants are physically isolated through the barrel body and the grid plate, so that the oil plants are separately stored after production is finished, the oil plants are mixed only during use so as to inhibit microbial reproduction, meanwhile, the stirring and rebounding assembly is arranged, so that the oil plants are more uniformly mixed, and the production efficiency is improved. Meanwhile, low-temperature sterilization processing is adopted when the oil bag and the material bag are generated, so that volatile flavor substances are reserved to the greatest extent.

The invention relates to a screening method of key flavor markers for identifying the variety of keng blue flag milk tofu. The method comprises the following steps: (1) preparing a sample; (2) detecting volatile flavor substances; (3) qualitatively and quantitatively analyzing the volatile substances; according to the method, the volatile substances in different types of the keng-flag dried milk cakes are comprehensively analyzed, the difference of the volatile substances of the different types of the dried milk cakes and key aroma substances which have a decisive effect on the flavor of the dried milk cakes are clarified, and an important basis is provided for flavor quality control, quality identification and industrial processing of the keng-flag dried milk cakes of the Yin-Godong Union.

The invention belongs to the technical field of biology, and particularly relates to a plant lactobacillus FMBL L23251FJX and application thereof.The plant lactobacillus FMBL L23251FJX is preserved in the China Center for Type Culture Collection on June 26, 2023, the preservation number is CCTCC NO: M20231100, and the plant lactobacillus FMBL L23251FJX has the advantages of being resistant to oxidation, resistant to acid, sensitive to antibiotics and good in antibacterial performance and has a good application prospect. The lactobacillus plantarum FMBL L23251FJX is compounded with prebiotics to prepare yoghourt, and the obtained prebiotic yoghourt is high in viable count in the storage period, obviously improved in acidity and sensory score, richer and richer in taste, high in volatile flavor substance content and wide in application prospect.

The invention discloses a preparation method and application of a fermented complete pet mousse canned ration. The preparation method comprises the following steps: preparing a fermentation base material, activating and culturing probiotics, inoculating and fermenting the probiotics, and packaging and sterilizing. Protein, lipid, starch and other substances in the fermentation base material are decomposed into small molecular substances through fermentation, digestion and absorption of pets are facilitated, the content of volatile flavor substances can also be increased, the flavor substances are embedded in nanofibers, loss caused during high-temperature sterilization is avoided, and the flavor substances can be eaten by pets. The nanofiber can stably exist in the fermentation process, the nanofiber structure is destroyed under the action of external force of pet feeding, then the nanofiber is decomposed under the action of enzyme in the oral cavity, flavor substances are rapidly released, richer flavor experience is given to pets, pet feeding is promoted, and the food consumption is increased; the storage time of pet daily ration is prolonged, and the quality is ensured.

This invention discloses a strain of Maggi-Megaki yeast with amine-reducing and flavor-enhancing capabilities and its applications, belonging to the field of microbial fermentation technology. This invention screened a strain of Maggi-Megaki yeast Y21 from fermented soybean paste, which has the ability to degrade biogenic amines. This strain can completely degrade tryptamine, phenylethylamine, putrescine, cadaverine, spermidine, and spermine; simultaneously, it also has a strong degradation effect on histamine and tyramine, with degradation rates reaching 69.58% and 65.32%, respectively. Using the Maggi-Megaki yeast Y21 described in this invention for inoculation and fermentation can significantly reduce the content of various biogenic amines in fermented soybean paste under low-to-medium salt conditions, especially showing outstanding removal effects on histamine, tyramine, phenylethylamine, and polyamine biogenic amines, increasing the total amount of volatile flavor compounds, and is suitable for the safe production of low-salt fermented foods.

The application discloses a Pediococcus acidilactici for improving color and flavor of low-salt solid-state soy sauce and belongs to the technical field of bioengineering. The application obtains a Pediococcus acidilactici WT1 which can grow well under higher temperature and certain salinity by being separated and screened from soy sauce mash. The P.acidilactici WT1 is strengthened to carry out low-salt solid-state soy sauce fermentation, so that the amino acid nitrogen of the soy sauce is increased by 9.43%, the contents of succinic acid and tartaric acid in the soy sauce are respectively increased by 71.87% and 5.43 times, the contents of umami and sweet amino acids are respectively increased by 35.16% and 13.44%, the total amount of volatile flavor substances is increased by 19.95%, and the color rate is increased by 21.36%. By strengthening the P.acidilactici WT1, the contents of main flavor substances, i.e., guaiacol and phenol in the soy sauce are respectively increased by 35.49% and 50.64%, and the contents of benzyl alcohol and isoamyl alcohol are respectively increased by 16.83% and 21.86%. Therefore, strengthening the P.acidilactici WT1 in the low-salt solid-state soy sauce fermentation process has important significance for improving the quality and flavor of the low-salt solid-state soy sauce.

This invention provides a type of yeast called *Saccharomyces clavatum*, characterized in that the *Saccharomyces clavatum* is: *Saccharomyces clavatum* (… Saccharomycopsis fibuligera AMCC 32248, preservation number CCTCC NO: M 20251908. Enzyme activity phenotypic screening, carbon source utilization analysis, and quantitative enzyme activity detection showed that this strain possesses highly efficient β-glucosidase activity; further analysis of key genes related to β-glucosidase... BGL1 Specific functional sequences were extracted and identified. Enzyme production conditions were optimized using response surface methodology, resulting in a significant increase in enzyme activity compared to before optimization. In a simulated fermentation system, this strain significantly promoted the production of specific acids, esters, aldehydes, alcohols, and other volatile flavor compounds. Its enzyme production characteristics and flavor regulation capabilities provide a new technical solution for addressing issues such as low hydrolysis efficiency of glycosides and insufficient flavor release in fermentation systems, showing potential applications in the food, brewing, feed, and pharmaceutical industries.

The invention discloses a preparation method of a special olfactory visual indicator card for monitoring the deterioration degree of rice, and the preparation method comprises the following steps: (1) weighing carboxymethyl cellulose, and stirring for dissolving; and (2) adding Congo red CR and hydroxylamine sulfate, stirring, and drying in an oven to obtain CMC-CR. (3) weighing chitosan, dissolving chitosan in acetic acid, stirring for 1 hour, adding glycerol, and continuously stirring for 30 minutes to obtain a chitosan solution; and (4) soaking the prepared CMC-CR in a chitosan solution, uniformly coating, and drying in an oven to obtain the CS / CMC-CR indicator card. The invention relates to the technical field of food detection. The preparation method of the special olfactory visual indicator card for monitoring the rice deterioration degree is simple and safe, can be used for large-scale production, and has the advantage of degradability. The method has significant responsiveness to the main volatile substance hexanal generated by rice deterioration, eliminates the interference of other volatile flavor substances on the responsiveness, and provides a new thought for the fields of rice packaging, intelligent detection and the like.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of high-activity bacterium enzyme complex liquid for fermenting fermented soybean cakes. The activity of protease, alpha-amylase and lipase in the fermented soya bean cake prepared by the method is improved; soluble protein and polypeptide are improved compared with naturally-fermented fermented soya bean cakes; the contents of total acid, reducing sugar, amino acid nitrogen, free amino acid and fatty acid are higher than those of naturally-fermented black bean cakes, but the content of NaCl is remarkably reduced; and the content of volatile flavor substances is obviously increased compared with that of naturally fermented black bean cakes. The fermented soya bean cakes are fermented by the method, so that the bitter taste, astringent taste and salty taste of the fermented soya bean cakes can be reduced, and the delicate flavor and the taste richness of the fermented soya bean cakes are improved. The method can improve the quality and edible safety of the fermented bean products in multiple aspects, and provides high-quality strains and technical support for industrial safe production of the fermented bean products.

The invention provides precise coffee baking and flavor preserving equipment, which belongs to the technical field of coffee bean processing and comprises a box shell component, a hot air component, a turnover shaft body component, a baking cylinder component, a rotary driving component, an outer cover component and a feeding and air returning switching component. According to the equipment, coffee beans are evenly heated through rotation of the baking barrel, and accurate temperature control is achieved through a hot air assembly and a temperature sensor; the innovation is that an air return mode is set, the preheating stage is a non-air return mode and used for adding air flow for circulating hot air into the top box body, and the baking stage is switched to a closed-loop air return mode, so that volatile flavor substances are circulated and enriched in the system, and flavor loss can be effectively reduced; after baking is finished, cold air can be switched for rapid cooling, and automatic forward-tilting discharging is achieved by turning over the shaft body. According to the equipment, automatic control from feeding, preheating, sealed return air baking to cooling and discharging is achieved, and the coffee flavor retention effect is remarkably improved while the baking curve is precisely regulated and controlled.