377results about How to "High in amino acids" patented technology

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention discloses lactobacillus plantarum fermented fruit and vegetable juice blends and a preparation method thereof. The lactobacillus plantarum fermented fruit and vegetable juice blends comprises the following raw material components: 10-90 parts of fruit and vegetable original juice, 8 parts of white sugar, 0.1-0.5 part of thickening stabilizing agent and 0.01-0.03 part of compound antioxidant. The invention also provides a preparation method of the lactobacillus plantarum fermented fruit and vegetable juice blends. The lactobacillus plantarum fermented fruit and vegetable juice blends provided by the invention is reasonable in nutrient matching; through screening and fermenting optimal lactobacillus plantarum strains, the content of amino acid in the fruit and vegetable juice is increased, novel vitamins and organic acids are synthesized, aroma constituents are generated, the original bitter and astringent taste of vegetables is improved, nutrients of different fruits and vegetables can be included in one final product so that different nutrient demands of consumers are met; meanwhile, the problem of sediment of the product within a guarantee period is solved through the addition of the thickening stabilizing agent, and the problem of color uniformity of the product within the guarantee period is solved through the addition of the compound antioxidant.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu/ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention provides a production process of a biological-organic-inorganic ternary compound fertilizer which is prepared by the following steps: mixing crop stalks, such organic components as livestock manures and active biological agents, regulating the carbon nitrogen ratio from 26 to 35, PH from 5.5-8.2 and moisture from 40% to 65% according to the organic matter contents of the crop stalksand the livestock manures, fermenting the mixture at minus15-75 DEG C for 20-50 days and ensuring the living bacteria count to be 0.03-0.2 billion/g, carrying out turning and oxygenating, fermenting in deep tanks and grinding on the mixture to prepare the biological organic fertilizers, mixing the biological organic fertilizers with the inorganic fertilizers and trace elements and simultaneously adopting the low-temperature drying process after extruding granulation and the biological agent spraying and cooling technology. The method can greatly shorten the decay period, ensure little nutrientloss and little generating capacity of sour gases in the processes of fermentation and decay and complete decay and fermentation, can enhance the stress resistance of the crops, ensure obvious disease-resistant effects and high survival rates of specific functional bacteria and has wide application. Through field contrast tests, both the production and income are increased by 10-25% by applying the biological organic fertilizer.

The invention discloses a fermentation type lobster seasoning and a making method thereof. The method comprises the steps of: carrying out pretreatment and enzymolysis with lobster leftovers as raw materials, then carrying out fermentation with Lactobacillus helveticus capable of producing dipeptidase and tripeptidase, concentrating and extracting to prepare a compound amino acid nutritious fermentation liquor containing the active functional component of taurine; and mixing the nutritious fermentation liquor with a mixed liquid prepared from various spice herbaceous plants through the steps of frying, decocting, stewing and boiling, adding a food additive for blending, homogenizing, sterilizing to prepare the liquid or sauce type lobster seasoning. By adopting a biological technology to make the lobster seasoning, the invention overcomes the technological bottleneck on limiting the development of the lobster seasoning industry and provides a normalized and standardized making method of the special lobster seasoning, thereby promoting the rapid development of the lobster industry.

The invention discloses a water and fertilizer integration technology mode suitable for north tea gardens, and belongs to the technical field of tea tree cultivation. The mode includes construction of a fertilizer formulation pool, an installation method of a venturi and a water meter, main water pipe laying, branch pipe micro-spraying tape placement, high-pressure water spraying and low-pressure fertilization technical measures and the like. The mode is characterized by comprising the steps: dissolving a water soluble fertilizer in the fertilizer formulation pool, and placing a micro-spraying tape between two rows of tea trees; through controlling a switch of the venturi, carrying out spray irrigation water application in the high water pressure and the high flow quantity, and carrying out drip irrigation fertilization in the low water pressure and the low flow quantity; after fertilization is completed, carrying out spray irrigation again; and changing a fertilization mode of 'one-time base fertilizer application and three-time top application' into a mode of 'one-time base fertilizer application and six-time top application'. Compared with the prior art, spray irrigation is carried out in the high water pressure and the high flow quantity, so that requirements of tea garden irrigation are met, and a tea garden 'microclimate' is regulated and controlled; drip irrigation of the water soluble fertilizer is carried out in the low water pressure and the low flow quantity, so that the fertilizer is allowed to be farthest distributed around tea tree rhizospheres, and fertilizer absorption of the tea trees is facilitated; and at the same time, a past tea garden three-time top application is changed into multi-time top application, continuous fertilizer requirements of the tea trees are met, and the purpose of saving water and the fertilizer is achieved.

The invention discloses bio-fermented component vegetable protein and a preparation method thereof. Major raw materials are prepared by fermenting with fermentation species; by adopting a bio-fermentation method, the crude fiber content is decreased, the amino acid content is increased and the proportions of various amino acids are balanced while toxic substances and anti-nutritional factors are removed from high-protein cotton dregs, high-protein sunflower seed dregs, rapeseed meal, high-protein safflower dregs and grape pip dregs; the nutritional value of the obtained component vegetable protein reaches and surpasses that of bean dregs; and the component vegetable protein can be used for completely replacing bean dregs in feed application, and particularly has remarkable application effects in aquatic feeds and livestock feeds.

The invention discloses a complex microbial agent used for ocean trash fish fermentation, and a preparation method for an enzymatic fish protein amino acid water-soluble fertilizer. The complex microbial agent consists of any three or four types of bacillus licheniformis, bacillus subtilis, bacillus megaterium, bacillus cereus, lactic streptococci and saccharomyces cerevisiae. The preparation method for the enzymatic fish protein amino acid water-soluble fertilizer comprises the following steps of: before ocean trash fishes are transported, the ocean trash fishes are subjected to pretreatmentthrough the complex microbial agent, breaking, enzymolysis, fermentation through the complex microbial agent, separation, filtering and concentration. The enzymatic fish protein amino acid water-soluble fertilizer is rich in various active substances and trace elements, including micromolecule polypeptides, amino acids, vitamins and the like, can meet the nutrition requirements of fruit and vegetable crops, improves the growth performance of fruit and vegetable crops as well as the quality of fruits and vegetables, reduces the use amount of chemical fertilizers, improves the quality of soil, reduces soil problems, including soil secondary salinization and the like, and has a good economic benefit.

The invention relates to a method for preparing soybean sauce rich in soluble dietary fibers, which comprises the following steps: (1) after bean dreg raw materials are mixed and sterilized, cooling the raw materials to between 40 and 50 DEG C, adjusting the pH to between 3.3 and 3.5, adding composite cellulase into the raw materials to carry out enzymolysis for 0.8 to 1.2 hours, and then raisingthe temperature to between 85 and 95 DEG C to inactivate the enzyme for 8 to 12 minutes; (2) after the enzyme is inactivated, grafting mildew to the raw materials, and culturing the raw materials for24 to 48 hours by shaking fermentation to obtain mature fermentation liquid; and (3) adding a quality modifier into the fermentation liquid, and blending and homogenizing the mixture to obtain a finished product of the soybean sauce rich in the soluble dietary fibers. The dietary fibers in the bean dregs are micronized through the actions of the cellulase and microbe so as to increase the amount of the soluble dietary fibers, eliminate the rough feeling and beany flavor of the bean dregs, increase the content of free amino acid and physiological active polypeptide, facilitate digestive absorption of nutrient contents, further improve the nutritional value of the bean dregs, and lay the foundation for large-scale industrialized production of functional soybean fiber sauce.

The present invention relates to a fermented coconut milk drink and a preparation method thereof, the fermented coconut milk drink is prepared from coconut milk, syrup or a sugar substitute, and pure water as raw materials for fermentation by selected plant lactobacillus, the fermented coconut milk drink is prepared by the method is unique in flavor, nutrient-rich, and smooth and fresh in taste, the short chain fatty acid level of the fermented coconut milk drink is significantly improved after fermentation by the plant lactobacillus, and the fermented coconut milk drink can significantly reduce total cholesterol (TC) and triglyceride (TG) content in fasting blood-glucose and blood fat of hyperlipemia rats, and has significant health benefits.

The invention discloses a method for three-stage type fast fermentation of fish gravy. The method carries out fermentation of fish gravy by three stages of insulating fermentation with low salt in early stage at the temperature of 40 to 60 DEG C according to the weight ratio of 20:1 to 4:1 of fish and salt, natural fermentation in middle stage and insulating fermentation with high salt in late stage at the temperature of 40 to 60 DEG C according to the weight ratio of 3:1 to 2:1 of fish and salt; not only the increase of the content of total soluble nitrogen, amino acid nitrogen and free aminoacid thereof is faster, the content thereof exceeds national first-class fish gravy standard when carrying out fermentation for 15 days, and the flavor, body state and color thereof are better afterhigh-salt insulation in the late stage; and compared with the traditional method, the method can shorten the fermentation time of the fish gravy from 2 to 3 years to 1 to 1.5 years.

The invention discloses a processing method for high-tea polysaccharide oolong and relates to oolong which is processed by fresh leaves of waste tea of green tea in summer and autumn. The retention rate of tea polysaccharide in waste tea in summer and autumn is increased, and the oolong is strong in aroma and unique in feature, thereby facilitating industrial volume production. The method sequentially comprises the following steps: pre-treating fresh leaves; withering; carrying out fine manipulation of green tea leaves; de-enzyming; kneading; drying to improve aroma; and packaging, wherein the withering step adopts grading withering, the pre-treated fresh leaves are put in a grading withering machine for withering and the grading withering machine comprises red and orange lights and blue and violet lights. By adopting compound illumination, material compositions such as pigments in the fresh leaves absorb light energy, so that the activity of related enzymes is improved and a series of biochemical reactions are induced. Different photoreceptors in leaf cells selectively absorb solar spectra. According to synergic withering of artificial light-ultraviolet based on colored light, ultraviolet irradiation is added, so that the working hour is shortened, the withering efficiency is improved, and degradation of polysaccharide is reduced to the maximum extent while protein degradation is promoted and green grass odor is diffused.

The invention relates to pig feed addictive the process for producing the additive composition, and the use of the additive composition, which is characterized in that, no chemosynthesis antimicrobial agent and toxic hazardous material are present, the composition is prepared from crude Chinese medicinal preparations.

The invention relates to a method for preparing mixed fodder of stalk and trester through biofermentation, which comprises mixing stalk 40-50 parts, trester 30-50 parts, bran 10-20 parts, ammonia sulfate 2-4 parts, ultramide 2-4 parts and EM dilution homogeneously, charging into an industrial fermentation tank, evacuating air to obtain anaerobic state, controlling the temperature within the range of 28-30 deg C. , fermenting five days.

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and/or grain paste is prepared from, by weight, 1-100 parts of nut paste and/or grain paste, 0-50 parts of sugar and/or sugar substitute and 103-109 cfu/mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and/or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

The invention discloses a fermentation process for improving amino acid and protein contents in peanut meal, which comprises the steps of respectively conducting enrichment culture to Bacillus subtilis, Lactobacillus casei and Candida utilis to lead the viable counts of the three funguses to respectively reach more than 1012cfu/mL, 109cfu/mL and 109cfu/mL, then simultaneously inoculating the three fungus suspensions into wet peanut meal according to the weight ratio of 1-5:100, conducting mixed fermentation at 28-40 DEG C, turning over every 4-8h, achieving fermentation end after 24-72h, then crushing to 20-60 meshes, and then conducting hot air current drying, thus obtaining the fermented peanut meal with the water content being below 12 percent. The fermented peanut meal has high protein content and biological value, does not contain aflatoxin, and can enhance resistance of animal intestine, prevent and treat indigestion, and effectively adjust microecological balance.

The invention provides a mechanized production technique for mature vinegar by solid-state acetic acid fermentation. A machine for stirring fermented grains is used to mix wine mash obtained after an thick mash alcoholic fermentation is ended, accessories and multi-microbe mouldy bran; a conveyor belt conveys materials into a stainless steel long-strip-shaped acetic acid fermentation vat for performing later solid-state alcoholic fermentation; then fire-fermented grains mixed with lactic acid bacteria is added for performing multi-microbe acetic acid fermentation; a temperature control type machine for automatically stirring and pouring the fermented grains is used to replace manpower for stirring and tank pouring of the fermented grains. The prepared multi-microbe mouldy bran and the lactic acid bacteria are added in a preparation process, so the physical appearance and flavor of a product are improved.

The invention provides a process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials. The process method mainly comprises the following steps: steaming and boiling five types of grains, i.e., sorghum, rice, wheat, broomcorn millet and corn at a high temperature; inoculating red-core Daqu powder of the Shanxi mature vinegar to prepare multigrain multiple-microbe distiller's yeast. The full-distiller's-yeast raw materials are adopted for preparing the vinegar in conjunction with a mature vinegar brewing process. By adopting the developed novel process method for brewing the Shanxi mature vinegar from the multigrain multi-microbe full-distiller's-yeast raw materials, nutrients in the five types of grains are kept effectively, the prepared mature vinegar is improved greatly on the aspects of quality and flavor, and the prepared finished product is clear, transparent and free from precipitate; the equipment investment can be reduced, field construction is reduced greatly, the labor strength is lowered, energy is saved, and intelligent and integral application of a vinegar brewing technology is facilitated better.