100results about How to "Improve Edibility" patented technology

Apparatus and methods for applying treatment fluids, such as disinfectants, flavoring agents, and tenderizing agents, to foodstuff surfaces to, for example, reduce populations of microorganisms or fungi, alter taste, or alter texture. In representative embodiments, the apparatus includes a housing, a fluid delivery system, and a shaft with a protruding surface, the latter adapted to rotatably convey, while agitating and tumbling, the foodstuffs from an inlet to an outlet of the housing, as the fluid delivery system applies a treatment fluid to the foodstuffs. In more specific embodiments, the protruding surface may be paddles, or paddles interconnected by a solid web and having angled distal surfaces, or a spiral blade with radial protrusions, or such a spiral blade along a first longitudinal portion of the shaft and paddles along a second longitudinal portion of the shaft.

The invention provides a garlic oil microcapsule with a shell made of soybean protein isolate and chitosan and a preparation method and application thereof. The preparation method includes making the soybean protein isolate, the chitosan and garlic oil into uniform emulsion; adjusting pH of the emulsion to 6.5, mixing to obtain microcapsule suspension, adjusting pH again to 6.0, adding glutamine transaminase, mixing to solidify the microcapsule, washing to collect wet microcapsule, and vacuum-freezing and drying to obtain the solid microcapsule, wherein mass ratio of the soybean protein isolate and the chitosan is 4:1 and mass ratio of a core and the shell is 1:1-1:4. The garlic oil microcapsule is obtained by electrostatic mutual attraction for the chitosan and the soybean protein isolate and embedding of the garlic oil, and accordingly pungent smell of the garlic oil can be covered, loss of diallyl sulfides in the garlic oil can also be avoided in food processing, and stability of the garlic oil is improved. Application of the garlic oil to the food industry is broadened.

The invention discloses a method for accelerating fish curing and flavor ripeness and belongs to the technical field of application of combination of physical and biological processing technologies in food processing. The raw material of the method adopts fresh fish or frozen fish, the raw material of fish is made into cured fish by the steps of pre-processing, curing, biological ripeness, drying, physical ripeness, vacuum packaging and storage, the fish curing is accelerated by adopting the combination of adding trehalose and vacuum curing, the ripeness is accelerated by adopting the combination of flavor enzyme and microwave irradiation, and the physical and biological processing technologies are combined to be applied to the food processing. After the curing, flavor combination in the cured fish product after accelerated ripeness is doubled, and simultaneously, carbonyl compound and aroma compound esters which play important roles in cured fish flavor are generated, thus improving the sensory evaluation of the cured fish product obviously, such as sausage flavor, chewy property, taste and the like.

The invention provides grass carp feed and a making method thereof, and relates to the field of fish feed. The grass carp feed comprises, by weight, duckweed, folium isatidis, rice bran, wheat bran, corn flour, bean pulp, vinasse, fish meal, feed yeast, Chinese herbal medicine additives, methionine chelated copper, lysine chelated zinc, arginine chelated magnesium, leucine chelated iron, tryptophan chelate, vitamin E, monocalcium phosphate and water. The grass carp feed is reasonable in matching, the protein content is 30-35%, the carbohydrate content is 38-60%, and the grass carp feed also contains rich vitamins, amino acid and the like, so that the nutritional requirements of crucian carps in the growing period are met, growth of fishes is effectively promoted, the growing speed of crucian carps is increased, the body form becomes much better, meat quality is obviously improved, and high disease resistance and safety are achieved.

The invention provides a film-forming solution. The film-forming solution is characterized by comprising the following components: 5-30wt% of alcohol-soluble protein, 1-5wt% of nano TiO2 particles, 0.1-3wt% of gelatinizing agent, 0.05-3wt% of coagulant aid, 0.1-3wt% of plasticizer, and the balance of ethanol water of which the volume ratio is 45-65%. The invention also provides a method for preparing the film-forming solution. Furthermore, the invention also provides application of the film-forming solution as a food preservation film. According to the film-forming solution provided by the invention, not only are the edibility, the safety and the stability of the preservation film improved due to the alcohol-soluble protein, but also the preservation film is degradable and free of pollution to the environment. The nano TiO2 particles are contained, so that the film-forming solution has unique barrier property and mechanical property after a film is formed, and has an antibacterial effect. In addition, the preparation method of the film-forming solution provided by the invention is simple in process, and low in cost. The preservation film not only is good in moisture resistance, but also does not become tacky after being moistened, is degradable, green and environment-friendly, can well keep the quality of the food, and prolongs the shelf life after being formed on the food surface.

The invention discloses a method for quickly producing tea fragrant dried beef by a vacuum multi-section temperature control rotary frying technology. The method comprises the following steps: (1), choosing and collating a raw material; (2), carrying out vacuum tumbling, fermenting, tenderizing and salting; (3), carrying out vacuum multi-section temperature control frying on the tea fragrant dried beef; and (4), baking and packaging. Compared with the conventional process, the production time is shortened by 50-60%, the tea fragrance is strong, and the product quality and the production efficiency are remarkably improved.

The invention discloses a chilli sauce condiment, chilli sauce and a manufacturing method thereof. The chilli sauce condiment is prepared by the following steps: mixing 2-4 parts of honeysuckle, 2-4 parts of chrysanthemum, 4-6 parts of houttuynia cordata, 1-3 parts of liquorice, 2-5 parts of the root of kudzu vine and 2-5 parts of lophatherum gracile, adding water for soaking, adding water with the weight 10-15 times of the total weight of the Chinese herbal medicine, boiling for 10-20 minutes by using strong fire, boiling for 20-60 minutes by using slow fire, filtering while hot, adding salt, monosodium glutamate and white sugar into the filtered decoction, and stirring uniformly and preparing the chilli sauce condiment. The chilli sauce at least comprises the following raw materials: 200-400 parts of vegetable oil, 100-200 parts of hot pepper, 100-200 parts of chicken, 50-100 parts of fermented soya beans, 4-6 parts of ginger, 14-20 parts of garlic, 10-15 parts of onion, 6-8 parts of chive and 16-20 parts of chilli sauce condiment. The preparation process comprises the following steps: preparing raw materials, preparing the chilli sauce condiment, performing deep frying on the chicken, spraying hot oil on the smashed chilli to prepare hot chili oil, spraying fermented soya beans oil, preparing spice, frying the chilli sauce, preparing the chilli sauce condiment and filling.

The invention relates to a production method of a natural rice bran beverage. The method is mainly characterized by taking rice bran as a raw material and comprising the following steps: adding a certain amount of water into the rice bran; crushing with a colloid mill; sequentially adding protease, tannase, amylase and glucoamylase to perform composite enzymolysis; filtering the enzymolysis liquid; and performing the processes of seasoning, homogenizing, instantaneously sterilizing at a high temperature, canning and the like to obtain the finished product. By adopting the technology such as biological compound enzyme, high-pressure homogenizing and the like to process the rice bran, the method provided by the invention increases the content of soluble cellulose in rice bran, reduces the starch content and improves the edibility of rice bran on one hand, and on the other hand, sufficiently enables the nutrient components and functional substances in rice bran to be free and change intosubstances that can be directly absorbed by a human body and become a novel grain beverage integrating nutrition and functions.

The invention belongs to the deep-processing field of agricultural products, and relates to a production method for all-lotus powder extruded and puffed food. The production method comprises the following steps of: cleaning and cutting the lotus into sheets, protecting the color, drying, crushing, extruding and puffing, drying and spraying to obtain the all-lotus powder extruded and puffed food of different shaped and mouthfeels. The production method provided by the invention uses market fresh lotus as the material, so that not only can all nutrient resources of the lotus be utilized, but also the edibility, digestibility and mouthfeel of the lotus product are improved. The extruding and puffing process of the all-lotus powder is optimized; the produced puffed food has a regular and uniform shape, a porous structure, good puffing degree and nutrition absorption rate; the shapes and tastes of the product are various and can be randomly adjusted, so that the lotus has a special strong faint scent. Besides, the all-lotus powder is directly edible or can be further processed to snack foods of other types.

The invention relates to a method for preparing a fish feed and a fish attracting bait from distillers' grains. The method comprises the following steps of stirring the distillers' grains, wheat bran, rice bran, corn grits and a binder, performing homogenization, performing soaking, performing evaporation for controlling moisture, forming balls / pellets, performing high-temperature flash consolidation and performing sterilizing. The distillers' grain fish feed pellets prepared by the method are dissolved and dispersed when being in contact with water, the wheat bran, the rice bran and part of tiny distillers' grains float in a water body, and large distillers' grains and the corn grits settle down into water, so that three-dimensional feeds are obtained, and self adult fish and adult fish in different water layers can effortlessly suck the feed. The distillers' grains, the wheat bran and the rice bran are recycled, waste is turned into wealth, and flash-drying and sterilizing are performed at high temperature; and residual heat is recycled, the heat utilization efficiency is high, discharge of three industrial wastes does not exist, the utilization way of the distillers' grains is extended, and superior cheap feeds are provided for large-scale freshwater fish and fish attracting baits for large fish are provided for vast fishermen.

The invention relates to feed, in particular to pollution-free feed capable of promoting growth and development of livestock. The growing feed is formed by following ingredients by weight percentage: 5% to 10% of plant fiber, 25% to 30% of corn starch, 15% to 20% of bean pulp, 8% to 10% of animal bone powder, 10% to 15% of bran, 1% to 3% of seaweed meal, 0.5% of salt, 5% to 8% of sorghum flour, 0.5% of vitamin and the rest of Chinese herbal medicine powder. The growing feed is balance in nutrition. The plant fiber, the animal bone powder, seaweed meal and the like which can promote digestion and absorption, strengthen bone and quicken growth are added into grain feed ingredients of the corn starch, the bean meal, the sorghum flour and the like. Simultaneously, ingredients of hawthorn, malt, vitamin and the like which can help digesting and enhance immunity are added. In order to improve edibility of the feed, the salt is added. The feed is balance in ingredient proportion and rich in nutrition.

The invention relates to a lantern-shaped fruit bag for cultivating and a lantern-shaped fruit bag cultivating method. The lantern-shaped fruit bag comprises a bag body and is characterized in that the bag body is internally provided with an upper ferrule and a lower ferrule which are used for supporting the bag body to open; and the upper part of the bag body is provided with an upper ferrule opening which is arranged above the upper ferrule and is used for sleeving a fruit in the bag body, and an upper tying rope which is used for tying or loosening the upper ferrule opening. The lantern-shaped fruit bag has functions of facilitating bagging operation on the fruit, preventing collision damage on the fruit surface caused by the bag in an operation process, further preventing a fruit surface damage caused by adhesion of the bag to the fruit surface in the culturing process, effectively improving the commercial value of the fruit, realizing recycling of the bag body and reducing cost.

The invention discloses a method for efficiently reducing the content of ginkgolic acid in ginkgo, and belongs to the technical field of food processing. Through combination of simple heat treatment, mechanical core-removal treatment and low-concentration alkali liquid soaking treatment, the content of the ginkgolic acid in the ginkgo is reduced to 0-2 [mu]g / g (dry basis) from the original of 280 [mu]g / g (dry basis) and is far lower than addition of reduction effects which can be achieved by single use of any method, and the remarkable effect is achieved. The method has the advantages of simpleness, low cost, convenience in operation and remarkable effect, greatly improves the safety and edibility of the ginkgo, and is favorable for market popularization.

The invention relates to a Chinese herbal medicine micro-ecology feed product. The Chinese herbal medicine micro-ecology feed product is prepared by taking 1-10 parts of hairyvein agrimony, 1-10 partsof honeysuckle leaves, 1-10 parts of oldenlandia diffusa, 1-10 parts of radix ampelopsis, 25-35 parts of radix ophiopogonis, 15-25 parts of dried tangerine peel and 1-10 parts of lysine, adding 200-300 parts of crude starch, mixing the materials with bacillus subtilis after lactobacillus fermentation treatment to form semi-dried particles. Activated lactobacillus and functional components easilylost in Chinese herbal medicines are kept to the maximum extent through an embedding technology, and the air entering paste is consumed through lactobacillus fermentation and the growth of other sundry bacteria is restrained in the later-period feed storage process. It can be effectively avoided that the functional components in feed restrain the rapid growth and reproduction of probiotics, anti-oxidization and anti-virus components in the Chinese herbal medicines are sufficiently used for improving the functions of livestock and poultry, and the aim of improving the meat quality of livestockand poultry is achieved.

The invention discloses a processing method of pre-cooked grilled spicy beef tendon skewers. The processing method comprises the following technical steps: (1) unfreezing frozen beef tendons by using an unfreezing machine for later use; (2) boiling: putting cut beef tendon sections into a steamer with condiments and steaming for later use; (3) rolling: filling the seamed beef tendons into a rolling machine, and adding a pickling solution containing papain; and rolling in vacuum; (4) skewering: skewering the rolled beef tendon sections; (5) standing: standing the beef tendon skewers at 12-15 DEG C for 1-2 hours; (6) instantly freezing: conveying the obtained beef tendon skewers into a quick freezing room to be quickly frozen to be lower than 18 DEG C below zero, and standing for 20-30 minutes; and (7) packaging. The beef tendons processed by the method have good tenderness and edibility; and under the condition of guaranteeing tenderness, good edibility and water binding capacity of the beef tendons, industrial and standard production of the beef tendons is realized, the quality stability is improved and the uniformity of the product taste is guaranteed.

The invention discloses a method for preparing grain amaranth high protein powder by a double enzyme process, which aims to provide a high-protein-content, simple-process and low-cost method for preparing the grain amaranth high protein powder. The method comprises the following steps of: mixing the grain amaranth seed powder and water according to a weight ratio of 1: 40 to prepare material liquid, heating the material liquid in thermostatic water-bath to 45 to 55 DEG C, adjusting the pH value of the material liquid to 4.5 to 5.0 and then adding cellulose into the material liquid for reaction for 2 to 4h; after the enzymolysis, adjusting the pH value of the material liquid to 6.0 to 7.0 and then adding alpha-amylase for reaction at the temperature of between 50 and 60 DEG C for 1 to 3h; inactivating enzymes of the reaction liquid obtained after the enzymolysis for two times in a water bath at the temperature of 80 DEG C for 30min; adjusting the pH value of the reaction liquid after the enzyme inactivation to an isoelectric point of 4.6 to precipitate soluble protein; centrifuging the obtained liquid at the speed of 3,000r / min for 20min, discarding supernate and collecting precipitate; and freezing and drying the centrifuged precipitate at the temperature of 55 DEG C below zero for 48h to obtain the grain amaranth high protein powder. No harmful additives are used in the preparation process of the method of the invention and obtained products are safe to eat.

The invention relates to the technical field of producing and processing of foods, and discloses gulfweed-cuttlefish sausages and a making method thereof. The gulfweed-cuttlefish sausages provided by the invention are based on a healthy diet idea and a thought of collocation of meat and vegetables, cuttlefish is used as a main raw material, gulfweed and pork are used as auxiliary materials, and salt, pepper powder, gourmet powder, white granulated sugar and the like are used as seasonings, so that the healthy and nutritive gulfweed-cuttlefish sausages are made, a food additive is not used completely, and the gulfweed-cuttlefish sausages are rich in nutrition, safe and reliable; marine raw materials which are low in price, rich in nutrition, delicious in taste and easy to obtain are used, the gulfweed-cuttlefish sausages are processed through a simple stable technology, and the original flavor and the original nutrition of product raw materials are reserved to the maximum extent, so that the obtained gulfweed-cuttlefish sausages are complete in color, aroma and taste, free from powder and residues when being chewed, and rich in certain elasticity, and besides, have the delicate fragrance of the gulfweed and the delicate freshness of the cuttlefish. The gulfweed-cuttlefish sausages provided by the invention are simple in preparation technology, delicious and unique, and a good-quality food which is rich in nutrition and high in cost performance ratio is provided for vast masses.

The invention discloses a mulberry leaf-based high-efficiency yellow catfish feed and a preparation method thereof. The feed comprises, by weight, 10-25 parts of fresh mulberry leaves, 12-24 parts of soybean meal, 25-35 parts of rapeseed meal, 18-25 parts of wheat flour, 8-12 parts of cottonseed meal, 0.01-0.03 part of lysine, 0.03-0.05 part of L-threonine, 0.5-1 part of Bacillus licheniformis, 1-2 parts of Lactobacillus plantarum and 0.02-0.05 part of an immunopotentiator. The feed is prepared through the preparation of mulberry leaf powder, zymophyte activation, fermentation of mulberry leaves, material fermentation, mixing and stirring, granulation and drying. The mulberry leaves and aggregates are fermented separately, and the immunopotentiator is added, so the utilization rate of the mulberry leaves in the feed is increased, the performances of the yellow catfish feed are improved, the survival rate and the disease resistance of the yellow catfish are improved, the feed is natural, and the edibility of the feed is improved.

The invention discloses a preparation method of sunflower seeds with the vanilla flavor. The preparation method comprises the following steps: adding sunflower seeds into a first processing container, washing and draining off so as to obtain cleaned sunflower seeds; adding water into a cooking device, heating, further adding table salt, white sugar, a material bag A and a material bag B, stirring uniformly, and heating; then putting a material bag C into the cooking device, stirring uniformly, further putting the cleaned sunflower seeds, heating, keeping the temperature, and taking out; putting table salt into a frying device, heating the frying device and the materials in the frying device, putting the sunflower seeds in, boiling, frying the sunflower seeds for two stages, cooking after frying, selecting, and packaging so as to obtain the processed sunflower seeds with the vanilla flavor.

The invention discloses a preparation method of coconut milk flavored sunflower seeds externally coated with cream, which comprises the following steps: washing sunflower seeds, and then draining off the sunflower seeds, so that cleaned sunflower seeds are obtained; adding water into a boiling device, heating, continuing to add table salt, white sugar, a material package A and a material package B, uniformly stirring, and heating; and putting a material package C into the boiling device, uniformly stirring, continuing to add the cleaned sunflower seeds, heating, carrying out heat preservation, putting the material package C to braise, putting the braised sunflower seeds into a baking room to bake, putting table salt into a stir-frying device, heating the stir-frying device and contents thereof, putting the boiled sunflower seeds to carry out two-stage stir-frying, and sequentially carrying out post processing steps such as cooling, selecting and packaging and the like, so that coconut milk flavored sunflower seeds externally coated with cream are obtained.

The invention discloses a film for treating dental ulcer and a preparation method of the film. By taking curdlan as a film forming agent and water or a weak base solution as a dispersing medium, 100mL of water or weak base solution comprises 1-10g of curdlan, 0.4-5g of berberine, 0.5-2g of astaxanthin, 0.5-5g of asiaticoside, 0.02-0.1g of stevioside and 1-8g of vitamin B2. The preparation method comprises the following steps: adding curdlan into the water or a weak base solution and stirring to form a suspension; adding berberine, asiaticoside, astaxanthin, stevioside and vitamin B2 into the curdlan suspension and uniformly stirring and mixing to obtain a dispersion liquid or a colloid; and paving the dispersion liquid or the colloid on a polyfluortetraethylene plate to form a film and drying the film. The oral film is prepared by taking natural macromolecular polysaccharide as the film forming material and compounding various natural active components, has the functions of resisting bacteria, diminishing inflammation, relieving pain, promoting wound healing and the like, and is free of toxic and side effects; the film is simple in preparation process and flow and low in cost.

The present invention relates to a compound feed product containing folium eucommiae. The feed product is prepared by taking 40 to 60 parts of folium eucommiae, 20 to 35 parts of flowers of lobed kudzuvine, and 20 to 40 parts of milk-vetch roots, adding 150 to 300 parts of kudzuvine starch, conducting fermentation treatment, conducting vacuum drying to reduce the water content of the fermented mixture to 10% or below, and conducting vacuum packaging and storage for later use. A method takes full advantage of the antiviral effect of two components including the folium eucommiae and the flowersof lobed kudzuvine, and meanwhile, utilizes the gelatinization of the kudzuvine starch to separate the two components so as to retain acid-labile substances in the folium eucommiae as far as possibleand promote the growth and disease resistance enhancement of livestock and poultry. By extracting the kudzuvine starch, the method can effectively enhance the edible property of the product and improve the odor of Chinese medicinal materials of the product. The method makes full use of polysaccharide antibacterial components in the Chinese medicinal materials, so that the feed product also has very prominent effects of improving the meat quality of the livestock and poultry.

The invention provides matcha-flavored fish scale jelly rich in carp fish scale collagen and a making method of the matcha-flavored fish scale jelly. The making method of the fish scale jelly comprises the following steps of firstly, thoroughly cleaning carp fish scales, then performing pretreatment and enzymolysis treatment on carp fish scales, mixing the treated carp fish scales with water, sodium chloride and matcha powder in proportion, performing soaking, performing cleaning, performing draining, performing cooking, performing gum extraction, adding the matcha powder and milk for seasoning, and performing congelation. The fish scale jelly is rich in ingredients of purely natural fish scale collagen, the matcha powder, the milk, sugar and the like. In addition, in order to prevent the fish scale jelly from having customary fishy smell, the matcha powder containing tea polyphenols and other ingredients is especially added, so that the fishy smell can be eliminated, the mouth feel of the fish scale jelly can be improved, and the edibility can be enhanced. The carp fish scales are used as a raw material of the fish scale jelly, and are abandoned parts of carps usually, so that the matcha-flavored fish scale jelly and the making method thereof disclosed by the invention have the characteristic that the purposes of utilizing trash, protecting environment resources and the like can be achieved.

The invention relates to feed, in particular to poultry feed capable of effectively improving egg laying efficiency of poultry. The poultry feed is prepared by components of, by weight, 5%-8% of bran, 25%-35% of corn flour, 15%-20% of soybean meal, 8%-10% of oyster shell, 1%-2% of rapeseed oil, 0.5% of salt, 10%-15% of sorghum flour, 0.5%-1% of dandelion powder and the balance eggshell powder. The poultry feed is balanced in nutrition, egg shell powder and oyster shells are added into grain feed such as corn flour, soybean meal and sorghum flour, egg laying efficiency and disease resistance are improved, the oyster shell is added especially for toothless poultry to improve nutrition absorbing effect and quicken digestion, and salt is added to improve edibility of the feed. The poultry feed is balanced in component proportion and rich in nutrition.

The invention discloses a high-ductility rice protein edible composite film prepared by an ultrasonic synergistic enzyme method. The high-ductility rice protein edible composite film is prepared by the following methods: rice protein is hydrolyzed by alkaline protease, centrifuging is carried out, the supernatant is taken to prepare a rice protein hydrolysate, the rice protein hydrolysate is subjected to vacuum freeze-dried to form powder, the powder and chitosan are prepared into a film forming solution according to a certain mass ratio, the pH value is adjusted, glycerol is added, then uniform stirring is carried out, ultrasonic treatment is carried out, then cooling is carried out to room temperature, the mixture is poured into a mould, and casting film formation is carried out at constant temperature and humidity. The rice protein edible composite film provided by the invention has a smooth surface, a compact microstructure, high ductility, edibility, bacteriostasis and easy degradation performance.

The invention discloses a pennisetum purpureum Schumab cv.Purple feed and a preparation method and application thereof. The pennisetum purpureum Schumab cv.Purple feed is prepared from the following raw materials in percentage by weight of 55%-70% of pennisetum purpureum Schumab cv.Purple, 20%-30% of fermentation additives and 10%-15% of mixed microorganisms through anaerobic fermentation, whereinthe fermentation additives comprise astragalus extracts, ginkgo leaf extracts, Chinese magnoliavine fruit extracts, soyabean bran, 5%-10% calcium chloride, manganese sulfate, and ferrous disulfide; and the mixed microorganisms comprise cellulose decomposing bacteria, flavobacterium, bacillus subtilis and lactobacilli. The pennisetum purpureum Schumab cv.Purple feed disclosed by the invention hasthe advantages that the obtained pennisetum purpureum Schumab cv.Purple feed has acid flavor, and the storing condition is not high; and according to the pennisetum purpureum Schumab cv.Purple feed disclosed by the invention, the palatability of the feed is improved, the appetite of animals is stimulated, and the food consumption is increased.

The invention provides a method for extracting Chinese yam polypeptide, and belongs to the field of biotechnology, wherein the method particularly comprises the steps: 1) peeling fresh Chinese yam, crushing, grinding into pulp, adding water, heating to 45-55 DEG C, and carrying out ultrasonic extraction to obtain an extract liquid; 2) after the extract liquid in the step 1) is denaturated, heating, adding a compound enzyme A and a compound enzyme B, and carrying out enzymatic hydrolysis; 3) carrying out inactivated treatment on the enzymatic hydrolysate of the step 2), standing, and separatingand purifying to obtain a supernatant; and 4) carrying out molecular weight classification of the supernatant of the step 3), debitterizing, concentrating and drying to obtain the Chinese yam polypeptide. The method has the beneficial effects that the method adopts an interlaced interval treatment method of dual-frequency composite ultrasound and microwave radiation to promote the denaturation ofChinese yam proteins, and greatly improves the hydrolysis efficiency and the yield of the Chinese yam polypeptide; acetic acid can eliminate the bitterness of the Chinese yam polypeptide, improves palatability and edibility, and expand an application range; the Chinese yam polypeptide has great application potential in inhibiting insuloma cells, preventing and treating diabetes, relieving glucosetolerance and lowering blood sugar.

The invention relates to a radix astragali micro-ecological feed product. The radix astragali micro-ecological feed product is prepared through the following steps of taking 25-50 parts of radix astragali, 25-35 parts of radix ophiopogonis, 15-25 parts of dried orange peel and 1-10 parts of lysine, then adding 200-300 parts of coarse starch, performing lactic acid bacteria fermentation treatment,and performing mixing with bacillus subtilis so as to obtain half-dried granules namely the radix astragali micro-ecological feed product. According to the radix astragali micro-ecological feed product disclosed by the invention, an embedding technique is utilized, so that functional ingredients which are easy to lose, in active lactic acid bacteria and Chinese herbal medicines, are reserved to the maximum degree; through fermentation with the bacillus subtilis, air entering gelatinization substances is consumed, and the growth of other infectious microbes is restrained in the preservation process of the feed at the later stage; and the situation that functional components in the feed restrain the quick growth and the quick propagation of probiotics can be effectively avoided, oxidation-resistant antiviral components in the Chinese herbal medicines are fully utilized for improving the functions of livestock and poultry, and the purpose of improving the meat quality of the livestock andthe poultry is achieved.

The invention discloses a process method for preparing small molecular peptide through enzymolysis of double enzymes which are simultaneously added by taking defatted pumpkin seeds and dregs as raw materials. With degree of hydrolysis as an inspection index, and double enzymes, namely papain and AS1.398 protease are taken as hydrolytic enzymes, best hydrolysis process parameters are as follows: the mass ratio of the double enzymes is 1:1, the additive amount of the enzymes is 19%, the mass concentration of a substrate is 35mg / mL, the temperature is 50 DEG C, the pH is 7.0, and the hydrolysis time is 5h.

The invention discloses pueraria lobata feed as well as a preparation method and an application thereof. The pueraria lobata feed is prepared from 55%-70% by weight of pueraria lobata, 20%-30% by weight of fermentation additives and 10%-15% by weight of mixed microorganisms through anaerobic fermentation, wherein the fermentation additives comprise spirulina extract, ginkgo biloba extract, fructuslycii extract, bran, 5%-10% calcium chloride, manganese sulfate and ferrous chloride; the mixed microorganisms comprise cellulose decomposition bacteria, flavobacterium, bacillus subtilis and lactobacillus plantarum. The pueraria lobata feed has the advantages as follows: the obtained pueraria lobata feed not only has acid fragrance, but also has low requirement for storage, feed palatability isimproved, appetite of animals is stimulated, and feed intake is increased.