Henan Zhongda Hengyuan Biotechnology Stock Co., Ltd.

Glico Nutrition Co., Ltd.

Yanjun Wen

Ziheng Jin

Linzheng Li

Sujing Gu

Wenjin Zhang

Sanying Wang

Tianyi Pan

Honglong Li

Chunfeng Yu

Xiaosong Xu

Di Wang

Xiaoka Hu

Yihong Liu

Yujiao Sun

Haitao Han

Tiantian Wang

Congcong Zhao

Yongqiang Wang

A method of preparing a flavor composition containing D-allulose includes: (1) weighing D-allulose, mogroside, steviol glycoside and trichlorosucrose in parts by weight, and mixing them evenly to obtain a mixed powder; (2) degassing, compressing, and rolling the mixed powder, and extruding the raw materials into flakes; and (3) crushing and granulating the shaped flakes to obtain the flavor composition. D-allulose is used as the main raw material, and added high-intensity sweeteners as auxiliary raw materials. After the raw materials are mixed evenly, dry granulation is adopted, and the powder is degassed and pre-compressed by using the crystal water in the raw materials, and squeezed by a hydraulic roller to form a bonding force between the various sweetener molecules to form flakes, and the flakes are processed by processes such as crushing and granulating to obtain the flavor composition granules containing D-allulose with the various sweeteners integrated uniformly as a whole.

Flavor composition containing D-allulose and a preparation method therefor

A method for extracting oils from sauces while simultaneously determining fat content, peroxide value, and acid value is disclosed. The method is simple to operate and requires uncomplicated equipment. It features a short testing cycle and high efficiency, and suitable for the extraction of oils from oil-rich emulsified encapsulated sauces (such as salad dressings) with high extraction rates. The determination of peroxide value and acid value is not affected by pretreatment methods, ensuring more representative results. It addresses the challenges of difficult oil separation and extraction from oil-rich emulsified encapsulated sauces and solves significant issues encountered when using acid hydrolysis and alkaline hydrolysis methods to determine peroxide value and acid value. It enables the simultaneous monitoring of three physicochemical indicators (fat content, peroxide value, and acid value). This high-efficiency method is particularly suitable for tracking and monitoring during the production process, thereby enhancing production efficiency and reducing production costs.

Method for extracting oils from sauces while simultaneously determining fat content, peroxide value, and acid value

The invention discloses a gardenia blue pigment with high brightness and low redness and a preparation method therefor, and belongs to the technical field of pigment extraction. Genipin, an enzymolysis product of gardenia extract, is used as a raw material. Genipin and amino acids (phenylalanine, tryptophan, glycine, or tyrosine) are weighed at a molar ratio of 1:(0.375-0.75), and subjected to a polymerization reaction under a conventional condition to generate a gardenia blue precursor. The gardenia blue precursor is oxidized to develop a color, refined by using ultrafiltration membrane, and finally spray-dried to obtain the gardenia blue pigment with high brightness, low redness, and low cost.

Gardenia blue pigment with high brightness and low redness and a preparation method therefor

The present invention relates to the technical field of microbial fermentation engineering, and specifically to a method for producing psicose 3-epimerase by high-density fermentation. In view of the low expression level of psicose 3-epimerase and other problems existing in the current fermentation, by controlling the feeding rate in the fermentation process, improving the culture temperature in the middle and late stages of fermentation and other measures in the present invention, the OD value during the fermentation with recombinantand the total enzyme activity of psicose 3-epimerase in the fermentation broth are significantly increased, the expression of psicose 3-epimerase is markedly improved, and the production cost of allulose is reduced. Therefore, the present invention has a very broad prospect of application in industry.

Method for producing psicose 3-epimerase by high-density fermentation

The invention provides a D-psicose crystal and a preparation method thereof. The method comprises: adding a seed crystal to a D-psicose solution and stirring uniformly, subjecting the solution to crystallization by gradient cooling and constant-temperature crystallization alternately at 50-30° C., stopping the crystallization until the temperature of the solution is 30° C., separating the crystal by centrifugation, washing and drying, to obtain a D-psicose crystal. Rather than evaporative crystallization, organic solvent-assisted crystallization and ultrasonication, controllable crystallization by gradient cooling, constant-temperature crystallization, and other technical means are employed. Thus, the invention has low requirements for equipment, simple process, low energy consumption, and low preparation cost, and thus particularly suitable for large-scale industrial production and processing. The purity of the D-psicose crystal obtained is ≥98.5%, 80% by weight or more of the crystal has a grain size in the range of 20-40 meshes, and the yield per crystallization is ≥70%.

D-psicose crystal and preparation method thereof

A method of preparing paprika red pigment with low polycyclic aromatic hydrocarbons includes (1) drying, crushing and granulating mature peppers to obtain pepper particles; (2) extracting the pepper particles with a vegetable oil in a rotocel extractor to obtain a paprika red pigment solution; (3) extracting the paprika red pigment solution with an ethanol solution in a liquid-liquid extractor to remove spicy substances; (4) running the paprika red pigment solution through a low-pressure chromatography column to remove polycyclic aromatic hydrocarbons; and (5) concentrating the paprika red pigment solution to obtain the paprika red pigment with low polycyclic aromatic hydrocarbons.

Method of preparing paprika red pigment with low polycyclic aromatic hydrocarbons

A method of preparing aseed extract rich in anthraquinones and a galactomannan extract includes the following steps: (1) crushingseeds into aseed powder; (2) extracting theseed powder with 40-85% ethanol, filtering to obtain an extract solution and a residue; (3) concentrating the extract solution under vacuum to obtain a concentrated extract solution, spray-drying the concentrated extract solution to obtain theseed extract; (4) extracting the residue with membrane filtered water, conducting a centrifugation to obtain a supernatant; (5) adding ammonium sulfate and ethanol to the supernatant to form a two-phase aqueous system, collecting a bottom layer of the two-phase aqueous system; and (6) conducting an ultrafiltration of the bottom layer with a cut-off molecular weight of 50 k-200 k to obtain a galactomannan extract solution, drying the galactomannan extract solution under vacuum to obtain the galactomannan extract.

seed extract and a method for comprehensive development and utilization ofseeds

A method for preparing aThunb extract rich in dihydromyricetin includes the following steps: (1) crushingThunb seeds to obtain aThunb powder; (2) adding a 10-95% ethanol solution in an amount of 3-15 times of an amount of theThunb powder, stirring and extracting at 20&#xb0; C.-80&#xb0; C. twice; (3) filtering to obtain an extract solution; (4) concentrating the extract solution by evaporating ethanol under reduced pressure to obtain a crude extract, the crude extract having a solid content of 10%-40%; (5) placing the crude extract at &#x2212;20&#xb0; C. to 8&#xb0; C. for 0.5 to 12 hours; (6) centrifuging the crude extract to obtain a supernatant; and (7) spray-drying the supernatant to obtain theThunb extract.

Method of preparing Hovenia dulcis Thunb extract rich in dihydromyricetin

A method of preparing aflower extract rich in isoflavones includes: grinding dryflowers to obtain aflower powder; adding a first 20-50% ethanol solution to form a mixture, stirring and heating the mixture at 20-80&#xb0; C. for 1-4 hours, removing the first solution, adding a second 20-50% ethanol solution, stirring and heating the mixture, removing the second solution, and combining the first solution and the second solution to obtain an extract solution; filtering the extract solution to remove solids; concentrating the extract solution under vacuum to obtain a crude extract containing 10-40% solid components; adding anhydrous ethanol solution to reach an ethanol concentration of the crude extract of 75-95%, storing the crude extract at 20-30&#xb0; C. for 1-4 hours; centrifuging the crude extract at a speed of 2,000-5,000 r/min to obtain a supernatant; and concentrating and spray drying to obtain theflower extract without any purification steps.

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Luohe, China

Yanjun Wen