135results about How to "Improve nutrient utilization" patented technology

The present invention discloses a feed micro-ecological preparation, an anti-nutritional substance-free feed and a preparation method thereof, and belongs to the technical field of feed. The feed micro-ecological preparation is prepared by fermenting the following raw materials in parts by weight: 1.0-1.2 parts of Saccharomyces cerevisiae, 0.2-0.6 part of Enterococcus faecalis, 1.5-2.0 parts of Bacillus subtilis, 0.2-0.6 part of Bacillus coagulans, 0.1-0.15 part of Bacillus licheniformis, 0.1-0.3 part of Bacillus lentus, 0.2-0.5 part of Clostridium butyricum and 993.05-995.15 parts of liquid medium. After the feed micro-ecological preparation is mixed with feed raw materials, enzymes produced in the process of microbial strain fermentation can decompose anti-nutritional substances in feed and increase the feed utilization rate; at the same time, microbial strains also have effects in improving animal intestinal environment, maintaining intestinal flora balance, inhibiting the growth of pathogenic bacteria, and improving animal immunity.

The invention relates to a method for preparing high-moisture fermented granular feed for poultry. The feed is composed of 60-70wt% of corn and 30-40wt% of fermented protein feed, firstly the fermented protein feed is prepared by utilizing composite bacterium liquid to ferment soybean meal, cottonseed meal and vinasse, and then the fermented protein feed is mixed with the corn to finally obtain the high-moisture fermented granular feed. The granular feed prepared by the method provided by the invention is convenient to store, package and transport; since the density of the granular feed is high, the volume is reduced, and the nutrient concentration is high, the feed intake of animals is correspondingly increased; and the composite flora is used for fermenting soybean meal and cottonseed meal to increase the content of crude protein and promote generation of the beneficial flora, thereby improving the beneficial flora in an intestinal canal, reducing the incidence of disease, improving the physicochemical properties of certain nutrient components in the feed, and enhancing the digestion absorption rate and the utilization rate of nutrient substances to a certain degree.

The invention discloses a kind of high-nutrient healthcare rice, which is characterized in that the high-nutrient healthcare rice is composed of following materials in percentages by dry weight: 0.5-2% of millet, 3-7% of purple wheat, 3-6% of hulless oat, 0.3-1% of coix seed, 1-2% of lentinus edodes, 0.6-1.5% of hericium erinaceus, 1.5-5% of radix puerariae, 2-4% of Chinese yam, 0.3-1% of red ginseng, 0.3-1% of sealwort, 1-3% of corn, 1-4% of soybean, 1.5-5% of black soybean and the balance being brown rice. The preparation method comprises the steps of: A, respectively superfine-grinding the millet, the purple wheat, the hulless oat, the coix seed, the lentinus edodes, the hericium erinaceus, the radix puerariae, the Chinese yam, the red ginseng, the sealwort, the corn, the soybean and the black soybean into superfine crushed materials with a grain size less than 800 meshes; B, crushing the brown rice into a crushed material with a grain size less than 80 meshes; C, weighing the superfine crushed material and the brown rice crushed material according to proportion, and uniformly mixing the superfine crushed material and the crushed material to be a mixture; D, adding water into the mixture to stir into a paste; E, shaping the paste into rice grains by extrusion; and F, drying the rice grains by microwave, thus obtaining finished goods of the high-nutrient healthcare rice.

The present invention discloses a micro-ecological preparation for improving milk yields of dairy cows, and belongs to the preparation for improving the milk yields of the dairy cows. The micro-ecological preparation uses a method combining statistical methods with culture-independent technology to screen dominant bacteria in rumens of high-yielding dairy cows; pure strains are obtained from the dominant bacteria by using pure culture technology; and the micro-ecological preparation is prepared through fermenting, culturing, combining and mixing the pure strains. The micro-ecological preparation is prepared by following specific steps: (1) sequencing, (2) screening, (3) separating and purifying strains, (4) culturing, (5) fermenting (6) mixing and (7) packaging. The micro-ecological preparation contains Bacteroidaceae and Ruminococcus helpful for decomposing polysaccharide and cellulose, can improve Bacteroidaceae and Ruminococcus contents in rumen bacteria of the high-yielding dairy cows in order to ensure the advantage position and improve the utilization of the cellulose and the polysaccharide, thus improving absorption and utilization of feed nutrient components for the dairy cows, increase the milk yields and bring economic benefits. The Bacteroidaceae can help the host absorb the polysaccharide, improve nutrition utilization rates and host's immunity, and maintain gastrointestinal micro-ecological balance. The micro-ecological preparation has a strong pertinence and specificity.

The invention discloses a laying hen feed and a processing method. The feed comprises the following components in percentage by weight: 20 percent of malt, 40 percent of corn, 16 percent of bean pulp, 4 percent of cottonseed meal, 3.7 percent of rapeseed dregs, 2.4 percent of corn embryo cake, 1.0 percent of corn embryo meal, 0.3 percent of enzymolysis feather meal, 8.5 percent of stone powder, 0.8 percent of oil bone grain, 1.0 percent of bone grain, 0.2 percent of medical stone, 0.35 percent of salt, 0.15 percent of methionine, 0.6 percent of composite Chinese medicinal herbs and 1.0 percent of premix. The processing method comprises the following steps of: crushing and/or grinding various components in the feed, adding the various raw materials into a stirrer for stirring, and finally packing the stirred feed by using bags. Because of the use of the Chinese medicinal herbs, the feed improves the laid egg weight, improves the color of eggshells and prolongs the laying peak duration on the premise of keeping the daily feed intake unchangeable, and has the effects on health care and disease resistance at the same time so that the laying hens keep good production performance in the whole laying period.

The invention provides health-care cold tea prepared mainly from honeysuckle and Camellia nitidissima and a preparation method thereof. The invention adopts a technical scheme that: ingredients of the health-care cold tea comprise 10 to 90 percent of honeysuckle and 90 to 10 percent of Camellia nitidissima; and the preparation method comprises the step of grinding the honeysuckle and Camellia nitidissima into powder respectively or grinding the honeysuckle and Camellia nitidissima into powder by using a supermicron milling technique, stirring uniformly, and packing by 2 to 10 gram bags. In the invention, the honeysuckle and Camellia nitidissima are ground into powder by the supermicron milling technique, so the nutrient utilization rate is high, and the tea is convenient to drink; and the tea has the effects of clearing heat, detoxifying, resisting bacteria and inflammation, regulating immunity, promoting dieresis and diminishing swelling, is rich various natural nutrients such as tea polyphenol, protodioscin, total flavonoids, tea polysaccharide, tea pigment, caffeine, vitamin and amino acid, contains various trace elements such natural organic germanium (Ge), selenium (Se), molybdenum (Mo), zinc (Zn) and the like, and has the health-care functions of preventing cancer, inhibiting tumor growth, reducing blood fat and cholesterol, preventing atherosclerosis, preventing prostatitis, supplying nutrients, in habiting bacteria and resisting aging, and is suitable for all people.

The invention discloses a production process of an instant drink product taking various beans as main materials, and the production process is based on the traditional processing technology of bean products in China and a modern enzymolysis and basification method and further combined with the homogenization and spray agglomeration and granulation technology, and comprises the following specific process steps: peeling, performing basification treatment, performing enzyme inactivation and deodorization, grinding, adding auxiliary materials, sterilizing, homogenizing, spray-drying, granulating,drying, cooling down and the like. By adopting the process, deslagging is avoided, the taste is still fine and smooth, original nutritional factors in ingredients of the product are maintained and the absorption is promoted; and the instant effect of the product can be improved and solved to a certain extent. The production process has the advantages of high flour extraction rate and capability of maintaining the aroma of the product.

The process of producing nanometer soybean protein powder includes the first pre-treatment on soybean protein with colloid mill and low pressure homogenizer to obtain homogeneous soybean protein isolate solution, the subsequent heat treatment and ultramicro crushing in a dynamic ultrahigh pressure homogenizer, and final spray drying to obtain ultimate product. The present invention has the positive effects of capacity of producing nanometer soybean protein powder with good taste, easy eating and easy digestion, simple production process and easy industrial application.

The invention relates to a compound feed for improving the bodily form of grass carps and a preparation method thereof, which belong to the technical field of freshwater fish feeds. The feed comprises the following raw materials in parts by weight: 2-4 parts of fish meal, 10-15 parts of soybean meal, 20-30 parts of rapeseed meal, 8-12 parts of cottonseed meal, 20-30 parts of fine bran, 10-15 parts of wheat, 5-10 parts of rice bran, 0.5-1.5 parts of soybean oil, 0.01-0.05 part of a feed emulsifier, 0.05-0.15 part of choline chloride, 1.8-2.0 parts of calcium dihydrogen phosphate, 0.3 part of a vitamin premix, and 2 parts of a trace element premix. According to the invention, a feed for improving the bodily form of grass carps is developed by using a characteristic that the feeding habits of grass carps are wide, which can reduce the cost of breeding feeds, improves the bodily form of grass carps, and increases the breeding income.

The invention discloses an all-natural feed additive for crustacean which comprises the following compositions in percentage by weight: 15-30 percent of algal meal, 5-20 percent of egg microcapsule meal, 1-10 percent of moxa leaf meal, 5-10 percent of pumpkin powder and the balance of diluent. A preparation method of the all-natural feed additive for the crustacean comprises the steps of preparing materials according to the compositions in percentage by weight, and crushing and mixing the materials to obtain the all-natural feed additive for the crustacean. The additive can enhance the appetite of the crustacean and promote the intestinal tract health and digestion function of the crustacean by the cooperation of all the compositions in a non-polluted formula feed, as well as can enhance the self immunity of the crustacean, improve the survival rate of the crustacean and quicken the growth of the crustacean while the crustacean are unshelled in time.

A production method of chewable asparagus tablets, characterized in that the method steps are: 1) pretreatment of materials; 2) filtration; 3) spray drying of asparagus juice; 4) matching raw materials for tableting; ;6) Compression; 7) Testing; 8) Packaging. The positive effect of the present invention is: 1. select the leftovers with larger output in the processing of asparagus, through squeezing the juice, spray drying, and tableting to make chewable tablets, which opens up a new way for the development of leftovers; 2. chewable tablets pass reasonable 3. Asparagus chewable tablets are rich in active ingredients such as flavonoids and saponins, which can improve the body's immunity and prevent cancer, high blood pressure, diabetes, etc.; 4. This product is easy to digest Absorption, high nutritional and physiological activity value; 5. The production process of the method is simple and easy to realize industrialization.

The invention discloses a method for extracting Saussurea medusa essence materials. The toxicity and skin irritation of Saussurea medusa extract are reduced; the dissolution rate of effective substances of Saussurea medusa is increased; the nutrition utilization rate of Saussurea medusa is greatly increased; and Saussurea medusa can be more widely applied in the technical fields of health care products and cosmetics.

The invention discloses instant nutritive flour containing wheat germ and high dietary fiber and a preparation method of the instant nutritive flour, and the preparation method relates to the field of preparation methods of fast food products. The instant nutritive flour comprises the following raw materials: wheat meal, the defatted wheat germ, refined wheat dietary fiber powders, maltitol, salt, glycerin monostearate, and L-lysine hydrochloride.. The method comprises the following steps of: heating and compounding the wheat meal, the defatted wheat germ and the L-lysine hydrochloride in proportional quantities so as to flavor the former materials; mixing the former materials with the refined wheat dietary fiber powders and the maltitol in proportional quantities and puffing the materials; finally adding the glycerin monostearate and the salt in proportional quantities in the puffed materials to obtain the instant nutritive flour. According to the instant nutritive flour, the content of the dietary fiber exceeds 6%, the content of the defatted wheat germ is over 30%, and the flour containing the wheat germ and the high dietary fiber has the advantages of palatability, overall nutrition and edible convenience; and the preparation method can be used for producing convenient nutritive flour products with natural wheat flavor, dietary fiber and multiple nutritive elements by virtue of a simple technology.

The invention discloses a shiitake mushroom culture medium and a preparation method thereof and relates to the field of culture media. The culture medium is prepared from the following components in parts by weight: 50-60 parts of cottonseed hulls, 10-30 part of rice bran, 5-15 parts of bits of wood, 10-20 parts of peanut shells, 5-10 parts of bananas, 3-5 parts of lime powder, 5-15 parts of soybean poles, 3-5 parts of white granulated sugar, 25-30 parts of ramie, 15-20 parts of chestnut shells, 18-27 parts of mulberry sawdust, 10-16 parts of chrysanthemum branches, 12-15 parts of platycodon grandiflorum stems, 1-4 parts of gypsum, 12-19 parts of bran, 2-5 parts of monopotassium phosphate, 1-4 parts of magnesium sulfate, 2-5 parts of eupolyphaga breeding wastes and a proper amount of water. The invention discloses the shiitake mushroom culture medium and the preparation method thereof. The shiitake mushroom culture medium is used for culturing shiitake mushrooms, and is high in utilization ratio of nutrients, low in cost, high in output of shiitake mushrooms and high in economical benefit.

The invention discloses an integrated convenient embedded-type steam pot. The improved integrated convenient embedded-type steam pot comprises a steam component and a pot body arranged above the steam component. The steam component comprises a shell and a support sleeve arranged above the shell. The shell is internally divided into a main inner cavity and an auxiliary inner cavity by a first separation plate and a second separation plate. A steam generator connected with the pot body is arranged in the main inner cavity. The pot body is connected with the steam generator through a steam connection component. Steam is directly guided into the pot body to heat and cook food. The steam pot belongs to indirect-heating pots. Steam heating is uniform. The integrated convenient embedded-type steam pot has the advantages that nutrition unitization rate is high, original taste and flavor are kept, people do not get endogenous fire after eating the food cooked by the pot, fuel fume smell is avoided and the steam pot is clean, sanitary, healthy, environment-friendly, safe and practical. The integrated convenient embedded-type steam pot is mainly applied to cooking of steam pot food.

The invention mainly relates to the technical field of tea processing, and discloses a method for preparing yellow tea, which includes: picking, cleaning, first-time yellowing, greening, initial kneading, second-time yellowing, re-kneading, drying, and packaging; the method is simple, It can be prepared in batches, and the whole process avoids high-temperature frying, saves energy, and retains the nutritional content of tea leaves. The obtained yellow tea has a strong fragrance, and the tea leaves and tea soup are apricot yellow, which can be brewed and drunk many times to improve the nutritional utilization of yellow tea; Rinse in running water in the mountains after picking to increase the nutritional content of the tea leaves, remove the pollutants in the tea leaves, avoid the tea washing process when brewing and drinking, and fully retain the nutritional components of the yellow tea; Fermentation produces a large number of small molecular aromas and nutrients, which increase the mellow taste of yellow tea, and the small amount of alcohol produced can dissolve chlorophyll, destroy the activity of polyphenol oxidase and peroxidase, and turn the tea from green to yellow, from brittle to brittle. soft.

The invention provides hibiscus manihot ferment and a preparation method thereof. The hibiscus manihot ferment is prepared through fermentation of the following raw materials with composite microorganisms: 10-15wt% of hibiscus manihot flowers, 20-30wt% of hibiscus manihot stems and leaves, and 55-70wt% of fruits, wherein the addition quantity of the composite microorganisms is 10-14wt% of the total weight of the raw materials, the fruits are a mixture of citruses, apples, grapes, strawberries, pineapples, bananas, peaches, pears, apricots, muskmelons, watermelons, coconuts and blueberries, and the composite microorganisms are a mixture of lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei or a mixture of lactobacillus acidophilus, lactobacillus plantarum and lactobacillus fermenti. The preparation method comprises the following steps of performing two-stage fermentation on the raw materials including the hibiscus manihot flowers, the hibiscus manihot stems and leaves and the fruits, and the composite microorganisms, and then performing filtration and concentration. The ferment provides various nutrient components desired for human bodies, and the nutritive utilization rate of hibiscus manihot is increased.

The invention discloses production technology of a novel non-preservative oat and lucid ganoderma beverage, which is characterized in that production raw materials include oat and lucid ganoderma. The production process of the beverage mainly comprises the steps of preparing and sterilizing oat pulp, adding activated lucid ganoderma bacterium to be fermented for a period of time, removing lucid ganoderma hyphostroma, and processing residual liquid after mixing and sterilization to prepare a liquid beverage or a solid beverage containing lucid ganoderma polysaccharide and lucid ganoderma ganodenic acid.

The invention discloses wheat-oligopeptide-enriched nutritive pumpkin noodles. The wheat-oligopeptide-enriched nutritive pumpkin noodles are prepared from the following raw materials: 110-120 of wheat flour, 57-59 of malt flour, 32-34 of fagopyrum tataricum flour, 28-30 of pumpkins, 3-4 of white fungi, 1.1-1.3 of morinda officinalis, 1.1-1.3 of Chinese dodder seeds, 0.7-0.9 of rhizoma curcumae longae, 0.7-0.9 of Chinese wolfberry fruits, 0.5-0.7 of nacres, 0.5-0.7 of abalone shells, 1.6-1.8 of wheat oligopeptide, 17-19 of high fructose corn syrup, 3-4 of acetobacter, 2-3 of table salt, 1.2-1.4 of beta-carotene, 0.6-0.8 of lutein and 0.03-0.04 of compound enzymes. The wheat-oligopeptide-enriched nutritive pumpkin noodles are soft, crispy, fine, smooth and refreshing in taste, boil-resistant and not liable to make the soup turbid; the wheat-oligopeptide-enriched nutritive pumpkin noodles are rich in raw materials, mellow in aroma and light yellow in color; the wheat-oligopeptide-enriched nutritive pumpkin noodles are enriched in wheat oligopeptides, organic calcium and organic zinc, and are balanced in nutrition and easy to absorb; the wheat-oligopeptide-enriched nutritive pumpkin noodles are capable of enhancing immunity, improving gastrointestinal functions, improving metabolism, preventing cardio-cerebrovascular diseases, preventing and resisting cancer, and enhancing body functions.