3463 results about "Yeast extract" patented technology

A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed.

Cosmetic or dermopharmaceutical compositions containing Pseudoalteromonas ferment extract for the treatment and / or care of the skin, scalp and / or nails, preferably to improve the barrier function of the skin, scalp and / or nails, and specifically for the treatment and / or care of those conditions, disorders and / or pathologies of the skin, scalp and / or nails associated with an alteration in the keratinization process.

A method and a device (10) for trapping insects which feed on mammalian blood, such as mosquitoes, utilize in combination a chemical attractant (24) and a physical attractant consisting of a dark panel (22), heated to e.g., 30 to 45 degrees Celsius. The chemical attractant may include carbon dioxide, generated for example by action of microorganisms on a fermentable substrate in aqueous medium, or it may be selected from fermenting yeast, yeast extract, peptone, acetone, lactic acid and carbon dioxide. The insects may be killed by adhesive applied onto the panel (22).

The invention discloses a method for fabricating mango potato chips. The mango potato chips are prepared by the following steps: raw material selection, raw material pre-treatment, slicing, color-protecting, seasoning, frying, packaging and the like. A seasoner is prepared from the following raw materials by weight percent: 15-20% of mango powder, 2-4% of salt, 6-10% of white sugar, 1-2% of aginomoto, 1-3% of yeast extract, 3-5% of mint powder and 2-4% of yam flour. The potato chips prepared by the method are novel in taste, nutrient and healthy, and convenient to eat. The flavor contains Chinese herbal medicinal ingredients, can help digestion, and is good for health. The method is simple in process, the technique is easy to master, therefore, popularization is easy, and industrialized production is also easy.

The invention provides a chicken bone protein zymolyte and a chicken essence substrate prepared by the chicken bone protein zymolyte, belonging to the technical field of poultry processing. The invention solves the problems of high cost for producing a chicken essence substrate, limited raw material sources, unavailable effective utilization generally by discarding leftovers, such as chicken bone, and the like, and the like in the prior art. In the invention, a novel chicken essence substrate is developed by adopting the cheap leftovers, namely chicken bone as a raw material and utilizing a biological enzymolysis technology and a hot reaction spice research technology; the chicken essence substrate is prepared by the following steps of: adopting the chicken bone zymolyte obtained after the chicken bone is subjected to double enzymolysis by pancreatic enzyme and Flavourzyme composite flavor protease as a main material, mixing the main material with hydrolyzed vegetable protein (HVP), a yeast extract, glucose, xylose, thiamine, chicken oil and propylene glycol according to a certain proportion; and carrying out Maillard reaction in a high-pressure reactor to prepare the chicken essence substrate with vivid chicken fragrance. The chicken essence substrate has vivid chicken fragrance, rich and strong chicken fragrance and long aftertaste.

The invention discloses a composite capable of promoting skin micro-ecological balance and a preparation method of the composite. The composite comprises the following main ingredients of skin prebiotics alpha-glucan oligosaccharide, fructooligosaccharide, beta-glucan, plant extract, yeast extract and natural antibacterial agent leuconostoc / radish root fermentation product filter liquor. According to the composite, micro-ecological balance of the skin can be fundamentally adjusted, skin health is kept, the defects that traditional cosmetics or skin care products cure symptoms, not diseases and are prone to generating side effects are overcome, and the composite has the moisture preservation, softening and tightening multi repair effects, and provides a new thought for solving the skin problems. The preparation method of the composite is simple and practicable, and active ingredients of the functional components are kept to the maximum degree by reasonably controlling reaction steps and mixing temperature.

A solid state fermentation (SSF) method is provided which is effective for both small- and large-scale fungal cultivation. Also provided is SSF media for fungal cultivation. The media preferably contains a carbon source and nitrogen source to provide a carbon to nitrogen ratio of about 5:1 to about 25:1 by weight. The media may also contain a vitamin and an inorganic substance. A preferred SSF medium contains malt extract, yeast extract, peptone, glucose, water, solid base, and calcium carbonate or gypsum. Before propagating fungal mycelia in the SSF medium, the mycelia may be pre-cultivated in a solid culture medium and then in a liquid medium. Although the SSF method can be used in growing most fungi, preferred fungi include Cordyceps sinensis, Ganoderma lucidum, Antrodia camphorata, Trametes versicolor, and Agaricus blazei. The SSF method not only produces high yield of fungi, but also stimulates the production of fungal metabolites, particularly the kinds with pharmaceutical and medicinal activities. Cordyceps sinensis is preferably grown to produce the active compound H1A which is a derivative of ergosterol.

Disclosed is a topical skin care composition comprising: (a) a combination of the following extracts: Malpighia punicifolia (acerola) extract; Argania spinosa (argan) extract; Myrciaria dubia (camu camu) extract; Punica granatum (pomegrannate) extract; Pinus sylvestris extract; Terminalia ferdinandiana (kakadu plum) extract; Linum usitatissimum (linseed) extract; Ribes nigrum (black current) extract; Secale cereale (rye) extract; algae extract; and yeast extract; and (b) a dermatologically acceptable vehicle.

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 a method for producing yeast extract, which comprises the following step: (a) autolysis, namely performing autolysis under the condition of keeping the pH value of a liquid yeast between weak acidity and neutrality, and adjusting the pH value for at least one time in the autolysis process to perform the autolysis under the condition of different pH values. The invention also relates to the yeast extract obtained by the method. In the autolysis process, yeast entogenous enzyme is effectively activated by adjusting a pH value, and conversion rate of products is improved. The yeast extract produced by the method has obviously improved contents of protein and amino-acid nitrogen.

The invention provides a preparation method of a yeast cell extracting solution, the yeast cell extracting solution and a method for synthesizing protein in an in vitro system by virtue of the yeast cell extracting solution, as well as a kit containing the yeast cell extracting solution. The kit, which is more convenient than a conventional method, is applicable to protein synthesis in the in vitro system; transformation, culture and crushing can be prevented; a great amount of using time and cost can be saved; various types of proteins can be expressed, and influence of protein toxicity can be prevented; and a plurality of protein complexes can be expressed, without the use of a high temperature at 37 DEG C. In addition, as a raw material adopted by the invention, yeast cell is simple to cultivate, convenient to operate, rapid to propagate and relatively low in cost; a prepared yeast extract has a capacity of modifying translated protein, the yeast extract is suitable for large-scale preparation and has an advantage of industrial production; and the yeast cell extract, which is prepared into freeze-dried powder by virtue of a vacuum freeze-drying method and is preserved at low temperature or high temperature, is convenient to transport.

The invention discloses a red yeast rice extract and a preparation method and a quality test method thereof. The main active ingredient of the extract is lovastatin, the content of which is more than 3 percent. The extract is prepared by subjecting a medical material of red yeast rice to extraction with an organic solvent, water decoction after the volatilization of the solvent, precipitation collection by siphonage and configuration, mixing with excipients and drying. The preparation method improves the content of lovastatin. The invention also provides a quality control method for identifying the ingredients and measuring content.

The invention provides a high-density culture method of saccharomyces cerevisiae and a pH regulation and control method of the saccharomyces cerevisiae. The high-density culture method comprises the following steps: performing first-stage and second-stage seed enlarging cultivation; centrifugating, washing and enriching seeds; putting the seeds into a fermentation tank filled with water for fermental cultivation, and feeding molasses and a yeast extract powder solution during fermentation. The pH regulation and control method comprises the following steps: monitoring a physiological state of thallus in the fermentation tank on line and in real time, and regulating and controlling the speed of feeding molasses and yeast extract powder according to a carbon dioxide release speed, an oxygen intake speed and changes of a respiratory quotient, so as to regulate and control the pH value in the fermentation tank, wherein no inorganic salt, acid, alkali and trace elements are required to be added in the whole fermentation, regulation and control process; at the end of fermentation, performing separation and washing, and cooling saccharomyces cerevisiae thallus. The method disclosed by theinvention is easy to operate and low in cost; the prepared saccharomyces cerevisiae is edible and has high protein content; a fermentation raw material is high in conversion rate; no acid and alkali are added, so that the operation safety is improved.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

Methods of stimulating biogenic production of a metabolic product with enhanced hydrogen content are described. The methods may include accessing a consortium of microorganisms in a geologic formation that includes a carbonaceous material. They may also include providing a phosphorous compound to the microorganisms. The phosphorous compound stimulates the consortium to metabolize the carbonaceous material into a metabolic product with enhanced hydrogen content. Also, methods of stimulating biogenic production of a metabolic product with enhanced hydrogen content by providing a yeast extract amenment to a consortium of microorganisms is described. The yeast extract amendment stimulates the consortium to metabolize carbonaceous material in the formation into the metabolic product with enhanced hydrogen content.

The invention relates to a condensate bacillus feed additive and a preparation method, belonging to the technical field of microbial feed additives. The additive uses one or several of the fish meal, soybean meal, cottonseed meal, urea, ammonium sulfate, diammonium hydrogen phosphate, soybean peptone and yeast extract as the nitrogen source, and also takes one or several of the glucose, lactose, starch, cane sugar, maize flour and bran as the carbon source for fermentation; the number of viable bacteria reaches more than 1 multiplying 109 CFU / ml; after the additive is further concentrated and dried or directly adsorbed to the carrier, bacillus powder is obtained through spray-drying, and the number of viable bacteria reaches more than 1 multiplying 1010 CFU / g. The novel bacillus product produced with the submerged liquid fermentation method provided in the invention is free from toxic side effects, drug resistance and residue; the product can endure processing, intestinal habitat and storage.

The invention relates to a method for culturing a mother spawn, a liquid spawn and a solid spawn of phlebopus portentosus. The method is characterized in that: raw materials such as potato, sucrose, glucose, agar, yeast extract, MgSO4, KH2PO4, rubber wood timber dust or other weed tree dust, grains and water are used to prepare culture media of the mother spawn, the liquid spawn and the solid spawn according to a certain proportion; and according to the culture method from the mother spawn, the liquid spawn to the solid spawn, the phlebopus portentosus mother spawn and liquid spawn are firstly cultured, and then the liquid spawn is inoculated on the solid spawn culture medium so as to culture the solid spawn. The culture mediums are particularly suitable for the culture of the phlebopus portentosus mother spawn, the liquid spawn and the solid spawn. The method can be used to carry out the rapid culture of the phlebopus portentosus spawns from the mother spawn, the liquid spawn to the solid spawn.

The invention provides flavor soup-stock seasoning which comprises the following raw materials: pork, pig bone clear soup, lard, chicken, chicken bone clear soup, chicken oil, water, L-cysteine hydrochloride monohydrate, DL-methionine, VC, glucose, a yeast extract, table salt, aginomoto, soybean peptides, gingers, onions, modified starch, edible essence, compound protease, flavourzyme, light soy sauce, hydrolyzed vegetable protein powder, CMC, white sugar, I+G and potassium sorbate. The meat raw materials and the soup are subjected to Maillard reaction step by step to obtain the flavor soup-stock seasoning. According to the soup-stock seasoning, the optimum formula of the flavor soup-stock seasoning is determined; the soup-stock flavor is enhanced through pork enzymolysis, chicken enzymolysis and Maillard thermal reaction; through combination of the soybean peptides, the pig bone clear soup and the chicken bone clear soup and with the aid of spice and the edible essence, the prepared seasoning looks like milk-white thick paste, has a strong bone soup flavor and tastes delicious and mellow; a dish can be delicious with a little seasoning; and the seasoning is convenient to use.

The invention discloses a roaster-used milk powder material, which is formed by mixing and blending popping corn, flour, low egg whey powder, soybean oil, glucose, popping soybean pulp, import steam fish meal, plasma protein powder, natural yeast extract, milk substitute powder, calcium carbonate, calcium hydrophosphate, flavouring agent, acidulant, zinc oxide, roaster microelement premix, threonine, diaminocaproic acid, methionine, choline, roaster multivitamin, antioxidant and mildewproof agent. The preparation process comprises: grinding, popping, secondary grinding, measurement burdening, mixing, packaging and the like. The roaster-used milk powder material in the formula has high nutrition level and balanced amino acid, is rich in food attractant, has good palatability and easy digestive absorption, can effectively substitute breast milk and solves the problem of lack of breast milk; in addition, the roaster-used milk powder material has the advantages of promoting the fast development of the intestinal canal, enhancing the disease resistance and diarrhea resistance, leading to the high neatness of the weaning roaster and the like.

The invention provides a multi-effect restoring skin cream, which takes olive oil, simmondsia chinensis seed oil, wheat embryo oil and shea butter as the raw materials, and is prepared by the following steps: dissolving emulsifier cetearyl glucoside in an oil phase directly, slowly adding the oil in water while stirring, then adding the mixture in an emulsion pot in sequence by a filter, stirringand emulsifying the mixture for a given period of time at 70 to 80 DEG C to prepare oil / water-based emulsion body, and adding multiple pure natural plant active matters, such as aloe, trehalose, natural vitamin E, ginger extract, yeast extract and rose essential oil (natural essence). The skin cream is rich in natural plant oil, blends multiple ingredients and has the unique effect to reduce the chromatosis caused by inflammation (ultraviolet light, stimulation and acne) and aging, help skin resist the stimulation from outside, relieve the pain from heat and sensitivity, reduce the skin temperature, prevent dry and crack and further recover and maintain the natural elasticity of the skin.

The present invention relates to Pseudomonas sp. YS-180 having a capability of producing a docosahexaenoic acid and a method for the production of DHA using such a microorganism. Pseudomonas sp. YS-180 was isolated and identified from the intestine of fishes by investigating the morphological, culturing, and physiological characteristics of a strain excellent in a DHA-producing capability. By TLC and GC, Pseudomonas sp. YS-180 according to the present invention was confirmed that it produced the greatest amount of DHA when it was shaking-cultured in a culture containing glucose 2% (w / v), a yeast extract 2% (w / v), and sea water 20%(v / v). Optimal conditions for producing DHA were a pH of 6.0, and a temperature of 20° C. Under these conditions a DHA production was 96.7 mg / L, and a biomass growth was 7.8 g / L.

or continuous process for producing heterologous peptides, polypeptides or proteins in lactic acid bacteria, comprising the steps of (i) constructing a recombinant lactic acid bacterium comprising a nucleotide sequence coding for the heterologous peptide, polypeptide or protein, and appropriate regulatory nucleotide sequences such as regulatable promoters and signal peptides to control the expression of the coding sequence and the secretion of gene product, (ii) cultivating the recombinant bacterium under or continuous cultivation conditions to express the gene, and (iii) harvesting the recombinant bacterium or the gene product. Preferably, the cultivation medium is a chemically defined or synthetic medium optionally supplemented with yeast extract.

The invention discloses functional compound feed special for greenhouse cultivation of litopenaeus vannamei. The feed is prepared from import fishmeal, peanut meal, fermented peanut meal, bean pulp, fermented bean pulp, yeast extract, cuttlefish meal, shrimp shell meal, high protein flour, monocalcium phosphate, granulesten, fish oil, a vitaminized mineral mixture premix compound and a functional additive. The functional additive is prepared from vitamins C, bacillus subtilis, seaweed ultrafine smashing micro powder and natural astaxanthin according to proportion. The feed effectively solves the problems of stress, immunity reduction, variety quality losses and the like caused by greenhouse large-scale intensive cultivation of the litopenaeus vannamei and meanwhile has the advantages of being balanced in nutrition, low in cost, green, environmentally-friendly and the like. Main umami substances in muscles of the litopenaeus vannamei fed through the feed are obviously improved, the total amino acid, necessary total essential amino acid and the like are improved in a certain extent, indexes such as the muscle strength, the freshness and the taste are obviously improved, the shrimp body color is close to that of wild shrimps, the immunity of juvenile shrimps and adult shrimps is obviously improved, and the survival rate is high. The feed is suitable for being used in greenhouse high-density large-scale cultivation of the litopenaeus vannamei.

The invention provides flavored low-sodium seasoning salt. The flavored low-sodium seasoning salt is characterized by being prepared from the following raw materials in percentage by weight: 40 to 80% of sodium chloride, 5 to 30% of potassium chloride, 1 to 10% of flavored peptide, 1 to 10% of a yeast extract, 0.5 to 5% of alanine, and 0.1 to 5% of I+G. The flavored low-sodium seasoning salt can reduce the use quantity of salt but remain the salt taste, thus the intake of sodium can be reduced; the salt is technically reduced; in addition, the fresh is increased; with the adoption of the salt, aginomoto can be saved, and the health can be conditioned.

The invention relates to microorganism nutrient solution, and synchronous SO2 and NOx removal method and device when the microorganism nutrient solution is applied in industrial waste gas. The microorganism nutrient solution is composed of Na2SO4, (NH4)2SO4, Na2S2O3, K2HPO4, KH2PO4, KNO3, NaHCO3, MgSO47H2O, sodium lactate and yeast extract. a biotrickling filter is adopted for the device for the synchronous removal of SO2 and NOx, and a nutrient solution storage tank 2 is connected at the lower end of the biotrickling filter; an air inlet opening and an air inlet sampling opening are arranged on the bottom of the biotrickling filter, an air outlet opening and an air outlet sampling opening are arranged at the top part of the biotrickling filter, and liquid spraying nozzle is arranged above the packing material inside the biotrickling filter; a liquid inlet opening, a liquid drainage opening and a liquid sampling opening are all arranged at the lower end of the nutrient solution storage tank 2. The nutrient solution in the tank is beaten to the top of the filter for sprinkling by a centrifugal pump. The invention has the advantages that the desulfurization and the denitrification of the industrial waste gas can be solved together by using a biological method, the treatment processes is simple, and the investment cost is saved; compared with the traditional method, namely, wet limestone flue gas desulfurization and selective catalytic reduction denitrification, the investment of the invention can be saved by about 30 percent.

Cosmetic compositions comprising a metal-complexed peptide fraction of stressed yeast extracts and / or a calcium influx inhibitor are disclosed, as well as methods of using such compositions to impart exfoliating, anti-aging, anti-lipid, anti-inflammatory, and / or lightening benefits to the skin; and / or lightening benefits to the hair. These compositions are believed to have modulatory activity against at least one biochemical pathway implicated in skin aging, inflammation, lipid synthesis, and melanin production.

The invention belongs to the field of food additives, especially involving a meat flavor. The invention first uses cellulose 0.05-3 parts, 10% HCl 1-20 parts, onion 80-98 parts to hydrolyze the green onion; then uses meat 70-100 parts, water 0-30 parts, prolease 0.05-3 parts to hydrolyze the meat; at last uses green onion hydrolysis liquid 1-30 parts, meat hydrolysis liquid 1-80 parts, amino acids 1-20 parts, reducing sugar 1-20 parts, hydrolyzed plant protein liquid 1-40 parts, yeast extract 1-50 parts, VB1 1-5 parts, VC 0-5 parts, fat 0-10 parts, water 0-20 parts to carry out the Maillard reaction. The generated meat flavor has full flavor, which is close to the natural flavor, and cooking sense. So the meat flavor which is produced based on that has wider prospect.

The invention relates to a skin-whitening chloasma-reducing skin-brightening composition comprising raw materials of, by weight: 0.5 to 20 parts of nicotinamide, 0.1 to 15 parts of L-ascorbic acid 2-glucoside, 0.1 to 10 parts of an yeast extract, 0.05 to 10 parts of sodium lactate / sodium gluconate, 0.01 to 3.5 parts of sodium hydroxide, and 10 to 60 parts of water. With the composition provided by the invention, appearing and transferring of skin melanin can be inhibited or prevented from various perspectives; skin collagen protein synthesizing can be promoted, skin nutrients can be supplemented, such that skin aging can be retarded; and whitening effects can be achieved rapidly. Whitening active components are likely to be decomposed, oxidized, and discolored. With the composition, the problems can be solved; influences of lights and heat on the effective components are reduced. The product produced by the invention is safer than other whitening agents. With the product produced by the invention, nutrients required by skins can be provided. With a sustained-releasing technology, the whitening effect is more durable.

The invention discloses a culture medium and method for submerged fermentation of inonotus obliquus, relating to a culture medium and method for microbial submerged fermentation, and solving the problems of low yield of traditional inonotus obliquus submerged fermentation mycelia and low output of intracellular polysaccharide and extracellular polysaccharide of the inonotus obliquus as the activeingredient for the submerged fermentation. The culture medium for submerged fermentation is prepared from the following components: carboxymethyl cellulose, glucose, soybean meal, yeast extract, potassium dihydrogen phosphate, magnesium sulfate, vitamin B1 and the balance of water. The method for the submerged fermentation comprises the following steps of: (1) preparing a culture medium for the submerged fermentation of inonotus obliquus; (2) inoculating the inonotus obliquus; and (3) carrying out submerged fermentation at two stages. By means of the culture medium and the method for the submerged fermentation of the inonotus obliquus in the invention, higher mycelium yield and intracellular and extracellular polysaccharides can be obtained. The mycelia polysaccharide obtained by the invention is 1.4 times higher than that of wild fruiting bodies, and the content of other active ingredients is higher than or equal to that of the wild fruiting bodies. The culture medium and method provided by the invention can be used for providing a rapid and abundant seed liquid for the large-scale artificial culture of the inonotus obliquus.