6 results about "Food grade" patented technology

The invention belongs to the field of microbial genetic engineering, and discloses a GTP cyclohydrolase I gene folE and application. A nucleotide sequence of the GTP cyclohydrolase I gene folE is shown as SEQ ID NO:1. The gene is derived from food-borne lactobacillus plantarum, is safe and can be used in the field of later-stage food fermentation. A gene knockout strain screening method can be used for improving the screening efficiency of knockout strains. The key role of gene folE gene in folic acid synthesis is proved, and a certain theoretical basis is provided for the research and development of folic acid synthesis functional food. The GTP cyclohydrolase I gene folE and application analyze that the gene is derived from food-grade microorganisms and is safe; and the GTP cyclohydrolaseI gene folE and application analyze that the gene folE gene has nothing to do with cell morphology and strain growth except playing an important role in folic acid synthesis.

An improved chain, compatible with food grade lubricants, is capable of use in poultry and other meat processing facilities. The chain comprises pairs of side links alternating with center links, and held together with pins. A pair of lubricating wells is located on each side link, proximate the insertion point of the pins. The lubricating well provides lubricating access to the pins, and is capable of retaining lubricant such that lubricant is continuously provided to the pins and their pivot points throughout the operation of the chain.

The invention discloses dried tangerine or orange peel cordyceps sinensis tea and a preparation method thereof, and relates to the field of food processing. The preparation method comprises the following steps: (1) firstly, washing fresh oranges so as to remove dirt; (2) cutting out a small piece of peel of each fresh orange, digging out all fruit pulp, filling dried tangerine or orange peel bars and cordyceps sinensis into the dug peel cavities, and covering the opening of the peel cavity by small fruit peel; (3) sunning the substance obtained in the step (2); 4) baking the substance obtained in the step (3) for the first time; (5) baking the substance obtained in the step (4) for the second time; and (6) packaging the substance obtained in the step (5) by using food-grade paper, sealing by using package bags, thereby obtaining a dried tangerine or orange peel cordyceps sinensis tea product. The dried tangerine or orange peel cordyceps sinensis tea disclosed by the invention not only maintains the medicinal effects of preventing phlegm and stopping coughing, moistening the lung and tonifying the spleen and the like of dried tangerine or orange peel, but also has the medicinal effects of moistening the kidney and preventing fatigue and the like of cordyceps sinensis, and in addition, is simple in production process and simple and convenient to operate.

The invention discloses application of sucrose phosphorylase in preparation of 2-O-alpha-D-glucosyl-L-ascorbic acid. According to the application, a reaction system is formed by taking fermentation liquor, obtained through fermenting sucrose phosphorylase gene containing engineering bacteria, or broken liquor, obtained through resuspending wet thalli obtained after centrifuging the fermentation liquor with a buffer solution, as a catalyst, taking L-ascorbic acid as a substrate, taking sucrose as a cosubstrate and taking a buffer solution with a pH of 4.8 to 6.0 as a reaction medium, and a reaction is carried out at the temperature of 30 DEG C to 55 DEG C, thereby obtaining AA-2G. According to the application, the AA-2G is efficiently produced by employing the sucrose phosphorylase, the yield is 3.47g/L/h and is increased by 34.5% compared with that employing the existing reported B. longum derived sucrose phosphorylase, and the maximum concentration of the AA-2G can reach 178g/L; and recombinant bacillus subtilis can efficiently secrete and express the sucrose phosphorylase, and the fermentation liquor is directly applied to preparation of food-grade AA-2G.

The invention belongs to the technical field of food packaging, and particularly relates to a preparation method of an environment-friendly food packaging material. The environment-friendly food packaging material is processed from pure natural materials, the preparation process is simple, and the prepared packaging material is long in service life, uniform, firm in structure, low in cost, capable of being completely biodegraded, free of environmental pollution, is easy to industrially produce on a large scale, has an antiviral function and can prevent virus transmission, the degradation speed of the degradable packaging material is higher than that of an existing food-grade degradable packaging material, the dissolution speed in water is less than 12 hours, and the material is pure natural, non-toxic and harmless and does not cause pollution to a water source.