39results about How to "Change palatability" patented technology

The invention relates to a method for producing an organic sacchariferous straw feed, which comprises the following steps: 1)crushing the straw into a granular state; 2)adding a syrup with sugar content of 30% in the product obtained in the step 1), wherein the weight proportion of the syrup and straw feed is 3:1, the temperature is controlled at 40-50 DEG C, and the temperature is kept for 12 hours and saccharifying; 3)introducing the product in the step 2) into a fermenting tank, adding a starter, the weight proportion of starter to the product in the fermenting tank is 1:1000, keeping the fermenting tank in a vacuum and anaerobic state, the temperature is controlled by less than 60 DEG C, the fermentation is carried out for 3 days for finishing the fermentation; 4)adding the trace elements in the product in the step 3); and 5) pelletizing and drying. The invention relates to a method for producing the organic sacchariferous straw feed which is favorite by flocks and herds, and the organic sacchariferous straw feed has abundant nutrient composition.

The invention provides a process for preparing yam powder slag dietary fabrics, which consists of the steps of fermenting, rouging, alkalizing, hydrolyzing, decolorizing, extruding, drying, squeezing, puffing and disintegrating.

The invention relates to a preparation method of dietary fiber by taking millet bran as the material. The technical key points lie in that the invention takes millet bran as material to prepare millet bran dietary fiber product through the processes of screening, removing the impurities, degreasing, extracting through alkali liquor, rinsing, extracting through acid liquor, rinsing, drying and finally superfine pulverizing. The invention adopts combined chemical and physical methods to prepare the millet bran dietary fiber, and particularly through the superfine pulverizing technique, the invention changes the molecular structure and the palatability of the millet bran dietary fiber and makes the millet bran dietary fiber easier to be accepted by people, thus providing a feasible approach for deep processing and comprehensive utilization of the millet bran. The millet bran dietary fiber prepared through the method has good functions of reducing weight, defaecating, regulating blood sugar level and reducing blood fat and the like. The millet bran dietary fiber can not only be used as dietary fiber nutrition enhancer for various foods but also be prepared to be capsules or pills to be directly taken by people so as to supplement the essential dietary fiber of the body.

The invention relates to a solid starter for fermenting peanut stalks, which can effectively solve the problems of inconvenient storage for liquid fermentation, easy aging of strains, loss of vitality, high technical difficulty, unstable output, and large investment. The technical solution is: The solid leavening agent is made from five kinds of microorganisms, bran and corn flour. The five kinds of microorganisms are Trichoderma viride powder, Phanerochaete chrysosporium powder, Candida utilis powder, Bacillus subtilis powder and Enterococcus faecalis powder, the number of effective viable bacteria contained in every 1g of solid starter is 5×10 9 -20×10 9 cfu, every 1g of solid starter contains 20-45% of bran and 10-30% of corn flour. Mix the above raw materials together and stir evenly. The peanut straw solid starter of the present invention can increase the crude protein content in peanut straw , reduce the cellulose content, and change the palatability and feed utilization rate of peanut straw, which is an innovation in peanut straw starter.

The invention discloses a method for preparing a yeast culture through distillers' grains and an application of the yeast culture. The method comprises the following steps of S1, supplementing a carbon source to distillers' grains to obtain pretreated distillers' grains, inoculating mixed bacterium liquid to the pretreated distillers' grains, adding mixed enzyme liquid, preparing a fermentation base material, and performing fermentation culture for 96-120h; and S2, after fermentation is completed, performing inoculation with bacillus subtilis, continuing to perform fermentation culture for 24h, and performing baking, crushing and screening so as to obtain the yeast culture, wherein the mixed bacterium liquid comprises 3 strains of saccharomyces cerevisia, lactic acid bacteria and aspergillus niger, and the mixed enzyme liquid comprises liquefying amylase, glucoamylase, phytase and proteases. According to the method disclosed by the invention, the distillers' grains are used as substrates, the mixed bacterium liquid and the mixed enzyme liquid are added for heap fermentation, so that the yeast culture is obtained; and the distillers' grains are turned into wealth from waste, and besides, a feed rich in nutrient components is provided for animals, so that improvement of the immunity of the animals can be facilitated.

The invention discloses a gelatinized anionic salt additive special for cows at early perinatal period and a preparation method thereof. The additive is composed of the following components by weight: 35-40 parts of corn flour, 0.5-1.0 part of sucrose, 15-20 parts of calcium chloride, 10-15 parts of calcium sulfate, 15-20 parts of ammonium chloride, 3-5 parts of ammonium sulfate, 0.5-1 part of magnesium oxide, and 8-10 parts of rumen-protected choline, wherein the calcium chloride, calcium sulfate, ammonium chloride, ammonium sulfate and magnesium oxide are gelatinized by corn flour and are then coated. Without affecting or lowering the dry matter intake of cows, the gelatinized anionic salt additive provided by the invention can effectively control postnatal hypocalcemia and other metabolic diseases caused by the content decrease of blood calcium in blood after cow labor onset and lactation, improve lipid metabolism, strengthen immunity, and relieve negative energy balance.