38results about How to "Improve nutritional indicators" patented technology

The invention discloses additive-free yogurt. The yogurt comprises, by mass 3.8-5.0wt% of protein, 4.0-5.5wt% of fat, 15-20wt% of total solids and 10-15wt% of non-fat milk solids, has a titratable acidity of 70-80 DEG, and the percentages are mass percentages relative to the additive-free yogurt. Raw materials of the additive-free yogurt comprises, by 1000 parts, 499.9-919.99 parts of raw milk, 80-500 parts of concentrated milk and 0.01-0.1 part of fermented culture, wherein the milk solid content of the concentrated milk is 30-60wt%, and the percentage is a mass percentage relative to the concentrated milk. The additive-free yogurt may be stirred yogurt or set yogurt. The invention also discloses a preparation method of the additive-free yogurt. The additive-free yogurt can still maintain good quality and taste with no additives, is full of nutriments, and can keep a good stability during storing, conveying and selling processes without precipitation of whey.

The invention discloses an all-round enteral nutrition preparation and a preparation method thereof. Raw materials of the all-round enteral nutrition preparation contain rice, lotus root starch, maltodextrin, casein, animal protein, soybean protein, vegetable oil, dietary fiber, salt, vitamins and trace elements. The preparation method comprises the steps of cleaning, drying and smashing the rice, adding water to boil the rice, adding amylase to perform enzymolysis, performing drying, smashing and sieving to obtain rice powder, adding surplus raw materials except the lotus root starch and the dietary fiber into the rice powder, performing drying and then mixing the rice power and sieved lotus root starch and sieved dietary fiber to perform sterilization. The observation on the nutrition effect of the old people suffering long-term nasal feeding shows that the all-round enteral nutrition preparation has obvious improvement effect on nutrition situations but has no harmful effect on blood sugar, blood fat and renal and liver functions. Clinical evidence shows that after the all-round enteral nutrition preparation is used, nutrition intake can be effectively increased, the organism nutritional indexes and the nutrition situations are improved, and no adverse reaction is caused.

Soilless culture mainly comprises the steps of preparing a nutrient solution for plant growth with chemical reagents according to the nutrient elements required for plant growth, and fixing plants, wherein the supporting facilities for the nutrient solution, including a distribution system, a circulating system, a monitoring system and the like are needed, the unit area investment is large, the operation is difficult, the product cost is high, so that the soilless culture is not suitable for real production. The existing soilless culture is mainly used for sight-seeing. An all-round nutrient-enriched matrix is in need, which has complete, rich and balanced nutrients, good permeability and high water retention and is prepared from agricultural production waste such as renewable sawdust, straws, bran residues, mushroom residues, pig manure, chicken manure, cattle manure and coal ash, to replace prepared chemical nutrient solution for proving nutrients to plants, and at the same time, the plants are fixed and soilless culture is carried out, so as to reduce equipment and facility investment of soilless culture, reduce operation links, reduce production cost and improve product quality, which is the crucial points and purposes of the invention.

The invention relates to a traditional Chinese medicine composition for curing cancers, which is characterized in that the composition is prepared by the following 34 kinds of raw materials by weight: 10-20 parts of angelica sinensis, 10-20 parts of rhizoma Atractylodis Macrocephalae, 10-20 parts of poria, 15-20 parts of ligusticum wallichii, 15-20 parts of radix bupleuri, 10-20 parts of white paeony roots, 10-20 parts of root barks of the peony tree, 18-25 parts of isatis roots, 15-20 parts of roots of red-rooted salvia, 18-25 parts of astragalus membranaceus, 18-25 parts of fructus lycii, 18-25 parts of fleece-flower roots, 15-20 parts of black sesames, 15-20 parts of red phaseolus beans, 18-25 parts of oriental wormwood, 10-20 parts of lilac, 10-20 parts of white lilac, 15-20 parts of muskmelon pedicel, 15-20 parts of waxgourd peel and the like. The traditional Chinese medicine composition for curing cancers has the advantages of having obvious effects on improving common nutritiveindexes of patients, also having obvious effects on improving the common nutritive indexes of the other patients in the advanced stage, and having remarkable effects on curing tumors.

The invention provides immature cheese and a preparation method thereof. Raw materials of the immature cheese comprise the following components in percentage by mass: 6-7% of white granulated sugar, 3.5-4.5% of diluted cream, 1.5-2.5% of concentrated milk protein powder, 0.05-0.15% of agar, 0-0.0005% of rennet, 0.002-0.006% of a starter and the rest of raw milk. The preparation method includes mixing the raw milk, concentrated milk protein powder, white granulated sugar, agar and diluted cream, and stirring to obtain a mixed material liquid; homogenizing and sterilizing the mixed material liquid, adding the starter and rennet for fermentation to obtain a fermented material liquid; demulsifying, cooling and bottle filling the fermented material liquid to obtain immature cheese. The immature cheese and the preparation method thereof have simple preparation process, do not contain whey drainage, avoid protein loss caused by whey drainage, and immature cheese can be produced by using the existing yogurt production equipment without adding whey drainage equipment and whey processing equipment.

The invention discloses a pelophylax nigromaculatus feed containing hermertia illucens mature larvae and applications of the feed. Hermertia illucens mature larvae match with an artificial feed according to a ratio of 1:1 so as to obtain the feed. The feed contains about 41.1-42.6% of crude protein, about 17.2-18.9% of crude fat, about 2.6% of lysine and about 12.7-15.8% of crude ash. In the invention, the hermertia illucens mature larvae are used as live bait to replace part of artificial feed, and the novel pelophylax nigromaculatus feed is obtained through matching. Under general culture conditions, the feed can effectively provide all nutrients required by pelophylax nigromaculatus, effectively ensure the survival rate and the weight-gain rate of the pelophylax nigromaculatus, and significantly improve the weight-gain rate, specific growth rate and activity degree. The condition factor, the muscle crude fat content and the muscle crude protein content of the pelophylax nigromaculatus are all superior to that of pelophylax nigromaculatus fed with pure artificial feeds.

The invention discloses a Bacillus amyloliquefaciens 2YN11 for disease prevention, growth promotion, quality improvement and adversity resistance of Lycopersicon esculentum, and an application thereof. The above strain is classified and named as Bacillus amyloliquefaciens, and is preserved in China General Microbiological Culture Collection Center on June 13, 2016 with the preservation number of CGMCC NO.12606. The biocontrol effect of a preparation of the strain on various Lycopersicon esculentum diseases after root Bacillus amyloliquefaciens 2YN11 pouring treatment reaches 47.05% or above, and is very obvious; the preparation obviously improves the plant height and the root length, and has a certain growth promotion effect on plants; and farmland crops treated with the 2YN11 has a 30.54%or above higher yield, remarkably better Lycopersicon esculentum fruit mouthfeel and remarkable better nutrient indexes than a control group.

The invention discloses a preparation method of walnut oil. The preparation method comprises the following steps: (1) roasting: roasting walnut kernels by using an electric temperature-controlled wokuntil 90% or more of walnut kernel coating are removed, and then naturally cooling the roasted walnut kernels to 35 DEG C or below; (2) crushing: crushing the cooled and roasted walnut kernels by using a twin-roller machine, wherein the crushing particle sizes reach 50-70 mesh; (3) steaming the material: in the steaming operation, spreading the crushed walnut kernels on a steaming tool with a hemispherical surface, and thoroughly steaming the material by using steam as a medium; (4) pressing into a cake: sending the steamed walnut kernel material into a cake pressing mold to make cake blank; (5) squeezing: fully filling a charging barrel of a presser with the cake blank to realize the cake blank filling of the charging barrel, collecting of semi-finished oil, self-discharging of cake mealand returning the charge barrel to the original position; (6) filtering and purifying: carrying out four stages of filtration and precipitation to obtain the clear and translucent walnut oil. The matching precision degree of the production equipment provided by the invention reaches 95%, and the automation degree can be improved; the material handling capacity of the preparation method within theunit time is two times or more that of the original preparation method; the nutritional index of the walnut oil prepared by the method is higher than those of the similar products by 3-5%; the oil yield of the walnut kernels reaches 57%; the residual oil of the cake meal is 6-6.8%.

The invention discloses a static magnetic field assisted liquefied CO2 pulse spouting quick freezing device and a pressurized efficient freezing method, and belongs to the technical field of freezing processing. The quick-freezing device comprises a freezing chamber, a liquid CO2 spraying device, a static magnetic field generating device, a pulse spouting device, a temperature collecting device and a controller, liquefied CO2 is adopted as a freezing medium, the pulse spouting device is matched to enable thick stacked materials to be frozen evenly and quickly, the static magnetic field generating device is matched to assist in freezing, and the size of ice crystals can be reduced. The freezing method comprises the steps of evacuation, precooling, CO2 pressurization, magnetic field-assisted quick freezing and deep freezing. According to the method, CO2 pressurization pretreatment and pulse spouting are combined, the freezing time is remarkably shortened, the ice nucleation process is regulated and controlled, and freezing is uniform. Compared with industrial air blast quick-freezing, the time for the frozen materials to pass through the maximum ice crystal generation zone is shortened by more than 20%, and the ice crystal size of the product is reduced by more than 20%. The juice loss rate of the unfrozen product is reduced by more than 4%.

The invention relates to a broiler feed additive which comprises the following components by weight: 1-7 parts of asparagus cochinchinensis, 45-70 parts of locust, 10-30 parts of carrots, 3-10 parts of licorice, 1-3 parts of robenidine, and 3-8 parts of malt. The broiler feed additive of the invention is elaborately prepared from asparagus cochinchinensis, locust, carrots, licorice, robenidine, and malt, provides comprehensive trace elements for broiler growth and development, improves broiler immunity, enhances broiler disease resistance, and increases broiler nutrition value.

The invention discloses a low-frequency ultrasonic-assisted liquefied CO2 quick-freezing device and method based on ice crystal regulation and control, and belongs to the technical field of freezing processing in the technical field of food processing. The method is carried out according to the following three-stage operation: (1) pre-treating and pre-cooling fruit and vegetable raw materials; and (2) quick freezing. The process mainly comprises the following steps: liquefying CO2 to rapidly cool fruit and vegetable materials, and freezing fruits and vegetables under the assistance of ultrasonic waves to regulate ice crystals; and (3) freezing and storing. According to the method, CO2 gas is liquefied in a cooling and pressurizing mode and serves as a freezing medium and a liquid medium for ultrasonic propagation, and low-frequency ultrasonic-assisted liquefied CO2 quick freezing is achieved. The whole quick-freezing process is divided into three-stage operation, the material freezing time is shortened to the maximum extent, and the ice crystal forming process is regulated and controlled. Compared with common air quick freezing at-40 DEG C, the ice crystal size is reduced by more than 30%. After the frozen product obtained by the method is unfrozen, the juice loss rate is reduced by more than 5%, the physicochemical and nutritional indexes are well maintained, and the overall quality of the material is improved.

The invention belongs to the technical field of food processing and particularly relates to a starch-free beef ball and a preparation method thereof. The starch-free beef ball contains effective components and seasonings, wherein the effective components include the following components in parts by weight: 60-80 parts of beef, 3-10 parts of beef tallow, 1-5 parts of soy isolate proteins, 5-10 parts of egg white and 5-9 parts of ice cubes; and the seasonings include the following components in parts by weight: 1.4-1.8 parts of table salt, 2-3.5 parts of white granulated sugar, 0.5-0.8 part of chicken powder, 0.15-0.3 part of fresh ginger powder, 0.1-0.3 part of white pepper powder, 2-4 part of a red onion cake, 0.15-0.25 part of composite phosphate and 3-5 parts of starch acetate. According to the starch-free beef ball, the sticking of ground beef is realized by virtue of egg white, and the taste and nutrient content of the beef ball are maintained by virtue of the soy isolate proteins. Compared with a beef ball in which ground beef is stuck through starch in the market, the starch-free beef ball has the advantages that the taste and flavor are very close to the taste and flavor of beef; the preparation method of the starch-free beef ball is simple and feasible.

The invention provides a preparation method of sauce and chilli powder. The preparation method comprises the following steps that chilli powder is smashed and sieved, after sauce and distilled liquor are fermented in a mixed mode, spray drying is carried out, and the sauce and chilli powder is obtained; the sauce is obtained by centrifugally separating black bean sauce. The sauce obtained by centrifugally separating the black bean sauce and chilli are fermented in the mixed mode, the sauce and chilli powder is obtained after spray drying, the sauce and chilli powder is in a powder shape, is low in moisture content and long in expiration rate, transportation is more convenient due to the fact that the sauce and chilli powder is in the powder shape, and the seasoning adding amount is small. In addition, the sauce and chilli powder has the fresh, spicy and mellow taste, meanwhile, the sauce flavor is remarkable, the taste is delicious, and the nutritive index is remarkably improved.

The invention relates to scallion-fragrant chilli powder and a preparation method thereof and belongs to the field of agricultural product processing. The scallion-fragrant chilli powder is prepared from 85-125 parts by weight of pod pepper powder, 10-30 parts by weight of yellow pepper powder, 4-8 parts by weight of haws, 6-12 parts by weight of table salt, 2-8 parts by weight of saffron powder, 8-15 parts by weight of spice powder and 12-20 parts by weight of onion powder. Saffron as a main raw material for chilli powder preparation can make chilli powder bright red. Through combination of the crushed onion and chilli, the scallion-fragrant chilli powder has a chilli fragrance and an onion fragrance.

The invention discloses fructicative-period alhagi sparsifolia and alfalfa mixed silage and a preparation method thereof and relates to the mixed silage of two kinds of leguminous forage and a preparation method thereof. The method comprises the following steps of: harvesting in the fructicative period of alhagi sparsifolia and the initial blooming period of alfalfa; cutting up the two kinds of fresh forage; uniformly mixing 30-70 percent by weight of alhagi sparsifolia and 30-70 percent by weight of alfalfa; filling, compressing and sealing; and fermenting and storing at normal temperature. The invention solves the problems that the spinous pedicel of the alhagi sparsifolia influences the palatability of the silage and the alfalfa has low soluble sugar content and high buffer energy and is difficult to directly ensile; the high-protein and high-quality silage is obtained; the silage has high aerobic stability, can be maintained with the green juicy nutritional characteristics of alhagi sparsifolia and alfalfa for a longer time, does not need addition of any additive at all and has the advantages of environmental protection, simple ensiling equipment and convenience in operation.

The invention relates to the field of aquiculture, in particular to a method for raising young litopeneaus vannamei, which comprises the following steps: naupliuses of litopeneaus vannamei are placed into a young shrimp raising pool, and rotifers and unicellular algae are raised, wherein the placement density of the naupliuses of litopeneaus vannamei is 1-100000/m<2> and areas of the young shrimp pool, a rotifer raising pool and a unicellular algae raising pool is 1:1:1. The invention keeps water environment stable by utilizing a biological water quality regulating technology, and provides excellent biological baits for the growing development of naupliuses of litopeneaus vannamei during various stages. When the naupliuses of litopeneaus vannamei are raised to young shrimps, the young shrimps are caught by a pulling net according to the production demands. The method is suitable for raising excellent and healthy young shrimps on a large scale according to concrete circumstances with low cost by adopting the invention; moreover, the method is simple, practical and easy to operation and is suitable to raising young litopeneaus vannamei in sea water pools in South China.

The invention belongs to the technical field of food processing and specifically relates to a starch-free fish ball and a preparation method thereof. The starch-free fish ball contains effective ingredients and seasoning in parts by weight; the effective ingredients include 60-80 parts of freshwater fish meal, 3-7 parts of fat, 1-5 parts of soy isolate protein, 5-10 parts of egg white and 5-9 parts of ice cake; the seasoning includes 1.4-1.8 parts of edible salt, 1.8-2.5 parts of white granulated sugar, 0.5-0.8 part of chicken essence, 0.08-0.15 parts of white pepper powder, 0.25-0.35 part of seafood powder, 0.15-0.25 part of composite phosphate, 0.15-0.25 part of garlic powder and 3-5 parts of starch acetate. In the starch-free fish ball, the egg white is utilized to stick the fish meal and the soy isolate protein is utilized to keep the taste and nutritional ingredients of the fish ball. Compared with the marketed fish ball which utilizes the starch to stick the fish meal, the starch-free fish ball prepared according to the invention has the advantage that the taste and flavor are close to the taste and flavor of fish. The preparation method for the starch-free fish ball provided by the invention is simple and feasible.

The application relates to a brewing technology of health-care green tea yellow wine and belongs to the technical field of alcohol beverage prepared by a direct fermentation method. The method comprises the following steps: taking grain rice as a raw material and adding water for cooking; then adding proper amount of distiller's yeast, and successively carrying out diastatic fermentation, squeezing, filtering, wine decocting, storing and blending to form fermented raw wine. A green tea material is added in the diastatic fermentation process and is prepared by pretreating green tea, adding intoa diastatic fermentation procedure and completing co-fermentation with fermentation broth of the fermentation procedure; the addition mass ratio of the green tea is 0.2 to 0.8 percent relative to thegrain rice. The application is applied to processing of novel yellow wine, so that the fermentation process of the yellow wine can be significantly improved; nutritional functions of the yellow wine,in particular to the anti-aging function, are improved.