67results about How to "Improve protein utilization" patented technology

A preparation method of nisin relates to the preparation method of small active peptides and solves the shortages of low output of nisin and protein using rate in the existing separating preparation method of nisin. The nisin is prepared by the steps that: 1. clean air is pumped from the bottom of fermentation solution and bubbles are collected: 2. bubbling treatment is carried out: 3. foaming liquid is filtered: 4. ultrafiltration is done: 5. salting out is done: 6. centrifugation is done, then solid matters are dissolved again and spayed and dried, thereafter the nisin is obtained. The production bacteria of the invention are in the logarithmic phase and have strong growth capacity and keep growing during bubble collecting course to continuously produce nisin and improve the production capacity of production bacteria and output of nisin. The invention collects bubble during the foaming course, solves the problem of the inhibiting effect of products on production bacteria during fermentation and improves the using rate of protein and output of products in fermentation solution.

The invention discloses a walnut antioxidant polypeptide chewing flake and a preparation method of the walnut antioxidant polypeptide chewing flake. The walnut antioxidant polypeptide chewing flake is 1.0g+/-0.05g in weight, the walnut polypeptide powder added to each flake is 0.7g+/-0.035g, the soybean fructo-oligose is 0.2g+/-0.01g, and the walnut antioxidant polypeptide chewing flake also comprises 2.0-2.5% of hydroxypropyl methyl cellulose, 3-5% of polyvinylpolypyrrolidone, 1-1.5% of magnesium stearate, and the balance of water. The preparation method comprises the following steps: degreasing walnut powder; soaking; adjusting pH; performing ultrasonic-assisted mixing, centrifuging, removing an oil layer and a lower layer sediment; adjusting the pH of the solution; performing enzymolysis; performing enzyme deactivation; adding soybean polysaccharide; homogenizing; spray drying; mixing the walnut polypeptide powder, the soybean fructo-oligose and the auxiliary materials; preparing soft particles; pelletizing; drying; straightening; tabletting; sterilizing; and packaging into the product. The walnut antioxidant polypeptide chewing flake is stable in preparation process, reliable and optimal in technical index, high in nutritive value, high in utilization rate of protein, and quick to digest and absorb inside a body, and has the functions of having low antigenicity, promoting muscle erythrocyte recovery, helping recovery from fatigue and the like.

The invention relates to sparus macrocephalus feed and a preparation method thereof. The sparus macrocephalus feed comprises protein source raw material, fat source raw material, sugar source raw material and auxiliary material and is characterized by further comprising 5% of gracilaria lemaneiformis powder in percentage by weight; the protein source raw material is selected from a group composed of fish meal, soybean meal and the mixture of fish meal and soybean meal; the fat source raw material is selected from a group composed of fish oil, soybean oil and the mixture of fish oil and soybean oil; the sugar source raw material is starch; the auxiliary material is selected from a group composed of composite vitamin, mixed mineral substance, microcrystalline cellulose, soybean lecithin powder, DL-methionine, monocalcium phosphate, choline chloride, ascorbic acid, sleeve-fish ointment, and the mixture of composite vitamin, mixed mineral substance, microcrystalline cellulose, soybean lecithin powder, DL-methionine, monocalcium phosphate, choline chloride, ascorbic acid, sleeve-fish ointment; the feed is composed of the following nutritional ingredients in percentage by weight: 41.7-42.4 percent of crude protein, 12.3-12.7 percent of crude fat, and carbohydrate, crude fibre, ash and moisture in balanced amount. The sparus macrocephalus feed provided by the invention has the advantages as follows: the weight gain rate and survival rate of sparus macrocephalus are higher, the using amount of fish meal is reduced, and the level of protein requirements of fingerling is reduced.

The invention discloses a soy sauce aspergillus strain capable of achieving high-yield production of protease. The aspergillus strain is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.14145; and the strain is strong is pore-producing capacity and is high in protease activity. Meanwhile, on the basis of reference to various literature and in the combination with innovative test methods in production practice, the mutation of aspergillus is induced by virtue of a novel ARTP mutation breeding method; and by establishing a method for highthroughput screening of mutant strains by virtue of a transparent circle process and a 96-well plate process, the aspergillus mutant strain capable of achieving high-yield production of the protease is obtained; therefore, the capacity of the aspergillus in decomposing protein is improved, and an amino acid content in the soy sauce and a raw material utilization ratio are improved.

The invention discloses a method for making high-freshness soy sauce through starter propagation by bean dregs. The method comprises the following steps that the bean dregs are subjected to normal pressure steam pretreatment, bean dreg overheat steam puffing treatment, material mixing, inoculation starter propagation and big tank fermentation. The bean dregs subjected to steam pretreatment is subjected to overheat steam puffing treatment; then, bran and red kojic rice powder mixed materials are matched for performing a temperature control and humidity control starter propagation process; finally, an open air glass fiber tank is used for high-salt diluted state fermentation. The raw material protein degradation and starch particle disaggregation can be stably controlled; the decomposition of aspergillus oryzae Huniang 3.042 self enzyme system on the protein and the starch can be promoted; the raw material protein utilization rate and amino acid generation rate can be improved; the economic benefits are obvious. The obtained fermented soy sauce has good flavor, intense and mellow fragrance and high amino acid nitrogen content.

The invention provides a method for treating waste beer yeast paste to produce yeast extract of disodium 5'-inosinate and disodium 5'-guanylate (I+G). The method comprises the following steps: (1) separating or squeezing the waste beer yeast paste; (2) debittering; (3) self-dissolving; (4) carrying out enzymolysis; (5) raising the temprature and carrying out enzyme deactivation; (6) separating and evaporating; and (7) drying. According to the method provided by the invention, the content of the obtained yeast extract of the disodium 5'-inosinate and the disodium 5'-guanylate is high; additives are not added and the utilization rate of protein is high; and the content of total nitrogen and ammonia nitrogen is high. According to the method provided by the invention, the bitter taste of the product can be reduced and the umami is enhanced; and meanwhile, the mellow taste is improved and the peculiar smell is balanced, and the comprehensive taste of the product can be effectively improved.

The invention relates to the field of fish feeds, in particular to a fermented asparagus-containing black sea bream feed and a preparation method thereof. The feed is prepared from a protein source raw material, a fat source raw material, a sugar source raw material and an auxiliary material, and further comprises 5 to 20 weight percent of fermented asparagus powder; the protein source raw material is prepared from fish meal, bean pulp and fermented asparagus; the fat source raw material is prepared from fish oil or soybean oil or a mixture of the fish oil and the soybean oil; the sugar source raw material is starch; the auxiliary material is prepared from one of or a mixture of several of mannan oligosaccharide, composite vitamins, a mixed mineral substance, microcrystalline cellulose, soybean lecithin powder, DL-methionine, monocalcium phosphate, choline chloride, ascorbic acid and sleeve-fish ointment. According to the fermented asparagus-containing black sea bream feed and the preparation method thereof, compared with non-fermented asparagus powder, the fermented asparagus powder added into the black sea bream feed has more ideal nutritional components. Compared with the existing black sea bream feed, the fermented asparagus-containing black sea bream feed disclosed by the invention has the advantages that the protein utilization rate, the fat utilization rate, the soluble polysaccharide utilization rate and the energy conversion rate of the fermented asparagus by black sea breams are higher.

The invention discloses an ultrasound-assisted composite enzymatic hydrolysis extraction process of macadimia nut polypeptides. The preparation method of the macadimia nut polypeptides comprises carrying out enzymatic hydrolysis extraction of polypeptides from macadimia nut dregs to obtain macadimia nut polypeptide powder through the following steps: a, smashing; b, homogenizing of a suspension; c, constant temperature ultrasound composite enzymatic hydrolysis; d, boiling water sterilization; e, centrifugal separation; f, freeze drying. The utilization rate of macadimia nut dreg protein can beimproved by preparing the polypeptides through a complex enzyme enzymatic preparation method. The polypeptides obtained through the method are stabler in quality, and the yield is high when being compared with those of other drying ways. The macadimia nut polypeptides prepared in the invention are low in molecular weight and high in product stability, and has good effects of fatigue resistance, blood pressure reduction, oxidation resistance and the like.

The invention provides a method for producing fish meal by using enzymatic hydrolysis and fermentation, comprising the steps of S1, adding complex enzyme to deoiled fish for enzymatic hydrolysis; S2, adding a compound bacterium to the material enzymatically hydrolyzed in S1 for semi-solid mixed fermentation, wherein the complex enzyme in S1 is of papain, neutral protease and bromelain, and the compound bacterium in S2 is prepared by culturing Lactobacillus acidophilus, Bacillus subtilis and Saccharomyces cerevisiae respectively into seed solutions, centrifuging the seed solutions sequentially, and mixing the bacteria acquired by centrifuging, the addition of the complex enzyme is 0.5-3%, pH in the enzymatic hydrolysis is adjusted to 5-6, enzymatic hydrolysis temperature is 45-55 DEG C, and enzymatic time is 40-180 min. The method for converting fish meal is simple, the fish meal has high content of small and medium peptides, and protein availability is high. In addition, by fermenting, mass beneficial microbes and complex metabolites can be imparted to the fish meal, and the quality of the fish meal can be effectively improved.

The invention discloses an ultrasonic-assisted extraction technology of macadimia nut polypeptide. A preparation method of the macadimia nut polypeptide is realized by performing enzymolysis extraction on macadimia nut meal to obtain polypeptide and comprises the following steps of a, performing crushing; b, performing homogenizing on suspension; c, performing constant-temperature ultrasonic enzymolysis; d, performing sterilization with boiling water; e, performing centrifugal separation; and f, performing freeze drying so that the macadimia nut polypeptide powder is obtained. Through an enzyme method, the polypeptide is obtained, so that the utilization rate of protein in the macadimia nut meal can be increased. The polypeptide obtained by the method disclosed by the invention is stable in nature, and the yield is higher than that in other drying manners. The prepared macadimia nut polypeptide is low in molecular weight, and good in product stability, and has favorable effects of resisting weariness, reducing blood pressure, resisting oxidation and the like.

The present invention discloses a preparation method of macadimia nut polypeptides. The preparation method of the macadimia nut polypeptides is extracting polypeptides from macadamia nuts by enzymolysis and comprises the following steps: a, crushing; b, suspension homogenizing; c, constant temperature enzymolyzing; d, boiling water sterilizing; e, centrifuging and separating; and f, freeze-dryingand macadimia nut polypeptide powder obtaining. By using an enzymolyzing method to prepare the polypeptides, a utilization rate of macadimia nut meal proteins is improved. The obtained polypeptides bythe method are more stable in properties and higher in yield than that treated by other drying methods. Due to the fact that the prepared macadimia nut polypeptides are low in molecular weight and good in product stability, the macadimia nut polypeptides have very good effects of preventing fatigue, lowering blood pressure reducing, preventing oxidation, etc.

The present invention relates to an 8% pig premix under the net energy system. A pig feed is characterized by preparing from the following raw materials in weight percentage in a recommended formula: 67% of corn, 18% of soybean meal, 7% of wheat bran, and 8% of the premix, and is prepared into a batch mixture with CP 16%, DLys 1.0% and NE2230 Kcal/kg. The premix can be applied in growing pigs of 20-50 kg, reduce NE and CP levels in daily ration and feed costs, control energy deposition and carcass fat, fully enhance the absorption and utilization rate of raw materials, significantly reduce nitrogen excretion amount, thus improve animal performance, at the same time improve pig hair color, and increase economic efficiency pig farms.

The invention discloses ZHONGCUN bacillus QH-20011 with low pH tolerance and application of the ZHONGCUN bacillus QH-20011, the ZHONGCUN bacillus QH-20011 is preserved in the China General Microbiological Culture Collection Center, the preservation name is QH-20011, and the preservation number is CGMCC No: 22253. The ZHONGCUN bacillus QH-20011 can grow, metabolize and produce enzymes under the condition of acidity (pH 3.0), has the capacity of producing high-activity protease and granular amylase, and is applied to vinegar brewing, so that the protein utilization rate and starch utilization rate of vinegar brewing raw materials can be remarkably increased, the content of free amino acids in vinegar is increased, particularly the content of sweet amino acids such as glycine and threonine, and the content of the sour amino acid cysteine can be increased, the content of acetoin and tetramethylpyrazine in the brewed vinegar can be increased, the flavor and the nutritional value of the brewed vinegar can be improved, and the quality of the vinegar product can be improved.

The invention discloses a preparation method of aqueous-film-coated enterosoluble zinc oxide micro-pills. The aqueous-film-coated enterosoluble zinc oxide micro-pills are composed of the following ingredients: in per 100% by mass, 40-85% of zinc oxide, and 15-60% of auxiliary materials; (b), enterosoluble film coating layers of which the weight accounts for 5-30%, preferably 10-20%, of the weight of the zinc oxide micro-pill cores; and (c), particle size of the final zinc oxide micro-pills is 10-100 meshes, preferably 40-60 meshes. The aqueous-film-coated enterosoluble zinc oxide micro-pills are non-soluble in the stomach but soluble in the intestinal tract; and solution rate of the zinc oxide micro-pills in the intestinal tract is adjustable from 30 minutes to 3 hours, and thus, the zinc oxide can be uniformly dispersed in the intestinal tract. The aqueous-film-coated enterosoluble zinc oxide micro-pills have characteristics of common enterosoluble zinc oxide, namely the effects of preventing diarrhea and low dosage; moreover, usage of organic solvents in preparation processes of the enterosoluble zinc oxide is also avoided so that the preparation method of the aqueous-film-coated enterosoluble zinc oxide micro-pills is environmentally friendly, free of potential safety hazard, and capable of greatly improving economic benefits.

The invention pertains to the field of food biotechnology, which more particularly relates to a wheat grass protein polypeptide extraction technique which includes the following steps that: (1) the wheat grass is smashed and then hot water is added for extraction so as to obtain original slurry; (2) the pH of the original slurry is regulated to 6.0 to 7.0, cellulase is firstly added in the original slurry for enzymolysis, then the pH value is regulated to 6.6 to 7.5, and mixed enzyme is added for enzymolysis, then the enzymolysis reaction is terminated to obtain the enzymolysis liquid; (3) then the enzymolysis liquid is treated with centrifugal separation to obtain the supernatant liquor which is treated with decompression concentration and freeze drying to obtain the wheat grass protein polypeptide powder. The invention adopts a biological enzymolysis method for the extraction and preparation of wheat grass protein and adopts a two-step enzymolysis method; the cellulase is firstly adopted to damage the cell walls and other fibrous materials in the wheat grass, which is conductive to the dissolution and the action of the protein, thus the invention can not only improve the utilization ratio of the protein to lead the utilization ratio of the protein to achieve more than 90 percent, but also can solve the solubility and the grass taste problems of a traditional extraction technology.

The invention discloses a preparation method of soy sauce brewed from soybean tablets. The preparation method comprises the following steps: 1) extruding soybeans into tablets; 2) soaking the soybean tablets in water, cooking and cooling the soybean tablets; 3) according to a conventional soy sauce preparation method, mixing flour into the soybeans tablets, and carrying out inoculation, starter propagation and fermentation to obtain the soy sauce. According to the preparation method of soy sauce brewed from soybean tablets, the soybeans are extruded into tablets to improve the raw material utilization rate and the water absorption rate, so as to adapt to continuous cooking equipment and improve the production efficiency.

The invention discloses health care bread with the effects of benefiting Qi and strengthening spleen and a preparation method thereof. The bread has the following advantages that medicinal and edible health food raw materials having the effect of strengthening the spleen and stomach such as fried semen lablab album, fried rhizoma atractylodis, poria cocos, roasted liquorice root, radix platycodonis, semen nelumbinis, ginseng, fructus amomi, rhizoma dioscoreae and fried semen coicis are added; minerals and vitamins having the effects of increasing nutrition and improving health care effect are added; fructus jujubae, dried longan and dried lichee are added to increase nutrition, cover medicinal odor, improve the health care effect and expand the application of dried fruits to the bread; L-lysine is added to increase nutrition and increase the utilization ratio of proteins; gluten flour and the like are added to compensate for bread quality reduction due to the addition of the raw materials and greatly increased the protein content; according to different characteristics of the raw materials, a part of the raw materials are subjected to different process treatment such as cutting and granulating or crushing into powder. The product conforms to the existing bread standard, and meanwhile has the characteristics of rich nutrition, high protein utilization ratio, effects of benefiting Qi and strengthening spleen, and the like.

The invention relates to a feed additive and an addition method thereof, in particular to a feed additive for increasing a protein utilization rate of sturgeon feed and an addition method of the feed additive. The additive aims at solving the problems of low protein utilization rate, low conversion rate, poor use effect and high feed coefficient of the existing sturgeon feed. The feed additive is prepared by mixing alpha-ketoglutarate, arginine, N-carbamylglutamate and cellulose. The addition method comprises the step of mixing 2-4 parts of feed additive for increasing the protein utilization rate of the sturgeon feed with 96-98 parts of sturgeon feed. The invention provides a feed additive for increasing the protein utilization rate of the sturgeon feed and the addition method of the feed additive.

The invention discloses soybean protein isolate noodles and a preparation method thereof. The soybean protein isolate noodles consist of the following raw materials: soybean protein isolate, flour, potato starch, lipase, vital gluten, salt, cold water, boiled water and alcohol. The soybean protein isolate and the vital gluten are added, so the utilization rate of protein is increased; and the soybean protein isolate powder removes the original nutritional inhibition factor trypsase inhibitor from soybeans, so adverse responses of dyspepsia, gaseous distention and the like are avoided. By a unique formula and process, the smooth taste of the noodles is improved, adhesion and muddy soup are avoided in the cooking process, and the soybean protein isolate noodles are not liable to age after being cooked, do not contain alkali and are longer in shelf life.

The invention discloses beancurd noodles, which belong to the field of noodles in food. The noodles are suitable for manufacturing edible noodles for families, and can also manufacture instant noodles, snack noodles, and so on. The main technology of the noodles comprises the following steps: adding alkali into beancurd, evenly mixing and stirring the beancurd and the alkali; and adding flour into the beancurd and the alkali, and evenly mixing and stirring the beancurd, the alkali and the flour to manufacture flour for processing the noodles. The noodles have the advantages that the noodles made of the beancurd and the flour are not only tasty and rich in nutrient components, but also are suitable for needs of a human body, and simultaneously can improve the absorption efficiency of the human body and have higher utilization rate of the nutrient components.

The invention belongs to the technical field of ruminant feed, and specifically relates to long-acting slow-release coated urea special for lactating dairy cows, and a preparation method and application thereof. The long-acting slow-release coated urea comprises a core material and a wall material, wherein the core material is a urea particle, the wall material is any one or a combination of two of ethyl cellulose, polyacrylic resin IV, chitosan or hydrogenated palm oil, the long-acting slow-release coated urea comprises 70%-90% of the core material, and 10%-30% of the wall material, and the wall material also comprises an emulsifier, a plasticizer, and an anti-sticking agent. The long-acting slow-release coated urea can effectively replace part of protein feed, saves protein sources, reduces feed cost, and especially improves a protein utilization rate of lactating dairy cows in the feeding environment where protein is scarce in winter and spring. In addition, the long-acting slow-release coated urea can improve the palatability of urea, avoids rumen ammonia poisoning, and effectively slows down a release rate of urea in the rumen of ruminant. Compared with commercially availableproducts, a product prepared by adopting a coating process of the invention has a more uniform coating film and better coating effects.

The invention discloses a qi and blood replenishing health care bread and a manufacturing method thereof. The qi and blood replenishing health care bread has the following advantages that medicinal and edible health care food raw materials with qi and blood replenishing efficacies, such as prepared rehmannia roots, radix paeoniae lactiflorae, radix angelicae sinensis, rhizoma chuanxiong, ginseng, rhizoma atractylodis macrocephalae, poria cocos and radix glycyrrhizae preparata are added; vitamin and mineral substances for increasing the nutrition and improving the health care efficacies are added; dates, longans and dried lichee are added for increasing the nutrition, masking the medicine odor, improving the health care efficacies and expanding the application of dry fruit to the bread; L-lysine is added for increasing the nutrition and improving the protein utilization rate; vital gluten, dough composite improving agents and odor masking spices are added for overcoming the defects of bread quality reduction due to raw material addition, wherein the protein content is greatly increased by the vital gluten; in addition, according to different characteristics of the raw materials, partial raw materials are treated through different processes such as slurry grinding or powder pulverization; the prepared product conforms to the existent bread standard; meanwhile, the bread has the advantages of rich nutrition, high protein utilization rate and qi and blood replenishing efficacies.

The invention discloses compound premix feed applicable to 7-day-old sucking pigs to 15kg sucking pigs as well as a preparation method and a use method of the premix feed, and relates to the technical field of animal feeding. The feed can provide nutritional ingredients such as mineral substances, vitamins and amino acids for the sucking pigs, and can promote the growth and development health of the sucking pigs. The feed conversion rate and the protein utilization rate can be improved, the feeding cost can be reduced, the feed reward is improved, and the pig growth is promoted. The survival rate of the sucking pigs can be improved, the mortality is reduced, and the growth weight increase of the sucking pigs and the skin brightness can be promoted; the stress resistance can be realized; the stress response due to feed change, group changing, vaccination, high temperature, severe cold and the like can be reduced; the intestinal microflora balance can be effectively regulated, the intestinal environment is improved, the bacterial diseases caused by escherichia coli, salmonella and the like can be inhabited and prevented, and the obvious effects can be realized on intractable diarrhea and the like difficult to cure due to long-time use of antibiotics.

The invention discloses a method for extracting soybean oil by twice vacuum flash treatment and enzymolysis. First vacuum flash treatment is carried out on a soybean material after course crushing; the purpose of bursting cell walls is achieved under transient vacuum action and through the aid of the flash steam pressure generated by water in soybean embryonic cells, and fat is accumulated on thesurface layer after the wall bursting treatment. The porosity of the surface layer cells is increased, the leaching rate of grease and protein is improved, and the drying effect is achieved. Then soybean protein and soybean oil are effectively obtained by separation after the enzymolysis treatment, and the protein utilization rate of oil crops is improved. Secondary vacuum flash treatment is carried out on the obtained soybean oil; aldehyde and ketone substances, and free fatty acid generating peculiar smell in the soybean oil are rapidly removed; and meanwhile, the residual water is removed instantaneously. The obtained soybean oil has excellent quality, the loss of natural nutrient components in the soybean is low, the nutritional value is high, and the color reversion does not occur easily.