31results about How to "Increase amino acid" patented technology

The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.

The invention relates to a processing process for black tea, and belongs to the technical field of tea leaf processing. The processing process mainly includes the steps of selecting fresh leaves and conducting withering, rolling, fermenting and drying, wherein enzymic preparations are added in the withering process, fragrance rocking is conducted after withering, and enzyme killing is conducted after fermentation. In the processing process for black tea, enzymes are added in the withering process, and therefore the content of fresh leaf tea polyphenol, amino acid, lutein, water extract and the like is increased; fragrance rocking is added after withering is conducted, enzyme killing is added after fermentation, and therefore white-leaf black tea can form the quality characteristics such as the unique fragrance, the unique taste and the like.

The invention provides cassava rice which consists of raw powder and a mixture. The raw powder comprises the following components in percentage by weight: 30-60 percent of a component A, 30-60 percent of a component B and 5-10 percent of a component C, wherein the component A is cassava starch; the component B is one or a mixture of broken rice meal, corn starch and soybean meal; and the component C is one or a mixture of chestnut powder, yam flour, beautiful millettia root powder and banana meal. The mixture is a proper amount of edible oil, gelatin and edible alcohol. The cassava rice takes the cassava starch as a main raw material, is additionally provided with other side crops, the chestnut powder, the yam flour, the beautiful millettia root powder and the like an auxiliary mode, is convenient to eat, reasonable in formula, fine and smooth in mouthfeel, is easily cured and less prone to breakage in a cooking process, is enriched in vitamins, amino acid and trace metal elements, can improve the nutritive value of cassava and make non-food crops become principle foods, does not have odor and is neat in appearance and good in mouthfeel.

The invention relates to the field of yellow rice wine brewing and particularly provides a preparation method of pine needle and Chinese wolfberry yellow rice wine. According to the preparation method, pine needle leach liquor and Chinese wolfberry clear liquid are added in the yellow rice wine brewing technology, the whole brewing technology is adjusted, novel compound barm is reselected for fermentation, and brand-new pine needle and Chinese wolfberry yellow rice wine is obtained finally. Pine needle and Chinese wolfberry are organically combined with production of yellow rice wine, and on the basis of the original nutrition of yellow rice wine, the contents of amino acids, mineral substances and vitamins are increased, and functionalized active substances including Chinese wolfberry polysaccharide, flavonoid and anthocyanin are provided, so that further development of the yellow rice wine industry is facilitated.

The invention discloses a production method of a beer yeast extract. The production method comprises the following steps that raw materials are checked and accepted, specifically, quality inspection is conducted on beer yeast; autolysis enzymolysis is conducted, specifically, qualified beer yeast is pumped into a yeast tank, a compound enzyme preparation is added into the yeast tank, and it is started to calculate the autolysis enzymolysis time; filtering and separating is conducted, specifically, the beer yeast is filtered and separated; vacuum concentration is conducted, specifically, vacuumconcentration is conducted on the filtered and separated beer yeast by adopting a triple-effect concentrator; spray drying is conducted, specifically, the beer yeast feed liquid subjected to vacuum concentration is dried; powder collecting and inner packaging are conducted, specifically, powder collecting operation is conducted once every 15-20 minutes, during powder collecting, an upper valve ofa powder collector is closed, a lower valve is opened, powdery finished products are collected and put into a polyethylene bag for food, weighing is conducted, a bag opening is sealed, and the products obtained after powder collecting and inner packaging are completed are placed in a temporary storage room; finished products are inspected, specifically, the finished products are sampled and inspected in a clean area by inspectors; and packaging and warehousing are conducted, specifically, the qualified finished products after being subjected to inner packaging and opening sealing are put intoa composite plastic woven bag or carton.

The invention discloses a lying silkworm pencil and a preparation method and a use method thereof. The lying silkworm pencil is prepared by the following components in percentage by weight: 85-95% of pearl powder, 10-35% of microcrystalline wax, 4-9% of beeswax, 10-20% of white oil, 2-5% of lanolin, 3-5% of titanium dioxide, 10-20% of amino acid, 5-15% of protein, 0.2-1% of essence, 5-15% of pigment, and 5-6% of glyceryl monostearate. The lying silkworm pencil disclosed by the invention has a whitening function of pearl, and can tighten skin by adding amino acid and protein components, makeup is not easily disturbed, the skin does not easily dry up, and the makeup clings to the skin better, accordingly, and a person without lying silkworm owns a pair of attractive eyes after smearing and modifying, especially, a double eye and a big eye, so that the modifying effect of lying silkworm is more obvious.

The invention discloses a preparation method of a ginkgo leaf feed additive. The method comprises the following steps of weighing ginkgo leaves, mulberry leaves and broussonetia papyrifera leaves according to a weight ratio of 1: 1: 10, carrying out microwave drying, crushing and uniform mixing, adding red yeast rice powder accounting for 5% of the total weight and lactic acid bacteria freeze-dried powder accounting for 3% of the total weight, adding beer accounting for 60% of the total weight of the medicinal materials, carrying out uniform mixing, and performing fermentation at 30-32 DEG C for 16-18 hours; and performing fermentation at 26-28 DEG C for 60-70 days, and after the fermentation is finished, performing blow-drying with cold air in a shade place until the water content is lessthan or equal to 30% (by weight), thereby obtaining the ginkgo leaf feed additive product. The invention also provides a new method for development and application of the ginkgo leaves, the mulberryleaves and the broussonetia papyrifera leaves. The method has relatively good social effects for the development and utilization of enriched nutrients of the plant leaves as the feed additive, the efficient breeding and rapid growth of bred animals, the promotion of the development of the breeding industry and the improvement of the economic benefits.

The invention relates to application of nitrogen-fixation bacterial manure to improvement of tea quality. The nitrogen fixation bacterial manure is characterized by being prepared from mixing nitrogen-fixation bacteria and a carrier with a weight ratio of 0.1 to 1%, the nitrogen-fixation bacteria is prepared by mixing azorhizobium caulinodans, azomonas winogradsky, A.lipoferum according to a weight ratio of (3 to 5) to (2 to 4) to (1 to 2). according to the invention, the nitrogen-fixation bacterial manure is applied to the planting of tea, the content of amino acid and caffeine in tea can beimproved and the quality of tea is obviously improved.

A preparation method of a living oyster mushroom culture material is characterized by comprising the following steps of taking corncob, isatis root straw, okra straw, mangosteen shells, passion fruitshells, litchi shells and longan shells according to parts by weight, then crushing raw materials into particles being 5-15 mm, adding water for pre-wetting, standing for 10-16 hours, then conductingstirring and turning, and adding cottonseed hulls and large bran in parts by weight during stirring; taking an amino acid nutrient solution, total nutrients, a resistance increasing agent, a compoundfertilizer and monopotassium phosphate which serve as auxiliary materials in parts by weight, and adding water for full melting, wherein the weight part ratio of the materials to the water is 1:1.6-1.8; sub-packaging prepared compost into cultivation bags, then putting the bagged fungus bags into a sterilization pot for sterilization, keeping the temperature for 3-4 hours when the temperature rises to about 100 DEG C, and taking the fungus bags out of the pot after cooling, wherein sterilization is the same as conventional oyster mushroom sterilization; and inoculating the cooled fungus bags taken out of the pot after cooling according to a conventional oyster mushroom inoculation method.

The invention relates to the technical field of pesticide preparation, in particular to a pesticide containing notoginseng polysaccharide. The pesticide comprises a panax notoginseng polysaccharide raw drug containing notoginseng polysaccharide as the main component, a preparation and a pesticide chemically acceptable auxiliary material, wherein the panax notoginseng polysaccharide pesticide raw drug content is 80-99.9 percent, the weight percentage of the raw drug in the panax notoginseng polysaccharide pesticide preparation is 0.1-80 percent, and the rest is auxiliary material. Aiming at thedeficiency of the prior art, the invention provides a pesticide containing notoginseng polysaccharide with reliable performance, which not only has good disease control effect, but also has the advantages of low toxicity, low residue and the like. Compared with chemical pesticides, the invention has the advantages of high safety, small influence on ecological environment and good disease controleffect.

The invention discloses a high-activity chelated protein peptide fertilizer which is prepared from the following raw materials in parts by weight: 48-52 parts of cottonseed hull, 5-6 parts of ammonium bicarbonate, 8-10 parts of fly ash, 8-10 parts of actinolite powder, 1-3 parts of ferric citrate, 2-3 parts of honey, 88-92 parts of almond residue, 1-2 parts of ferrous chloride, 1-2 parts of glutamic acid, 4-6 parts of sodium silicate, 0.8-1.2 parts of calcium chloride and a right amount of water. The fertilizer contains higher organic matters and mineral nutrients. The added fly ash, ferric citrate, honey and the like greatly enhance the active functional effects of amino acids, lignin and the like in fertilizer. The fertilizer middle chelated layer is matched to greatly improve the absorptivity of the fertilizer, so that the fertilizer has excellent chemical activity and bioactivity, and can enhance multiple tolerances of crops and improve the crop quality after long-term usage.

The invention provides a method for preparing aspergillus niger mouldy bran for brewing wine, comprising the following steps of: a. a first-grade seed: adding water into crushed barley malt, saccharifying in a water-bath boiler to obtain a saccharification liquid, filtrating the saccharification liquid by gauze, regulating PH value of the saccharification liquid to be 6-7, regulating pol to be 2-8 Be, obtaining an inclined plane medium after disinfection, inoculating aspergillus niger M-002 to the inclined plane medium, and then culturing in a constant temperature incubator, to obtain the first-grade seed; b. secondary seed: adding bean cake powder, water and caproic acid solution to wheat bran, moistening grains to obtain a medium, then disinfecting to obtain a secondary seed medium, inoculating by the first-grade seed, covering with a bottle after culturing in the constant temperature incubator, and then continuously culturing, to obtain a secondary seed; and c. ventilation and enlargement culture: adding water in wheat bran, adjusting acidity with vinasse after steaming grains, adding a secondary seed, seeding it to a ventilation bed in a yeast house after uniformly mixing, controlling temperature to culture, to obtain aspergillus niger M-002 mouldy bran.

The invention discloses a nutritious oatmeal, which is composed of wheat flour, corn flour, rice flour, creamer, sucrose, vanillin and other components. %, corn flour 4‑7%, rice flour 3‑5%, maltose 3‑5%, anhydrous butter 1‑3%, salt 0.1‑0.5%, whole milk powder 2‑4%, refined sucrose 23‑34% , non-fat creamer 22‑34%, vanillin 0.2‑0.5%, guar gum 0.1‑0.5%, honey 1‑2 parts, mixed vitamins 0.5‑1 part, processed into wheat germ nutrition cereal. The nutritional oatmeal provided by the present invention, after adding wheat germ powder to the original oatmeal, adds protein, amino acid, multiple vitamins, various minerals, and trace elements to the oatmeal, so that the nutritional oatmeal with wheat germ is rich in nutrition and can be used for a long time. Amount of consumption can promote the growth of the body, the balance of the human body, prevent aging and beauty, adjust physiological functions, improve blood circulation, prevent cholesterol deposition, and prevent cardiovascular diseases such as arteriosclerosis.

The invention discloses a bachiaria-hybrid cattle-and-sheep blocked biological feed and a preparing method thereof. The preparing method includes the steps of physical processing, micro-storage processing and cassava straw formula feed preparing, and the cassava straw formula feed is obtained. The bachiaria-hybrid cattle-and-sheep blocked biological feed and the preparing method thereof have the advantages that the daily ration nutritional requirements in different stages can be met, the nutrition is comprehensive, the disease resistance of herbivorous animals is greatly enhanced, the digestion rate is high, the feed utilization rate is remarkably increased, waste is reduced, and the large-scale breeding feed cost is greatly reduced.

The invention particularly discloses a preparation process of a baking-flavor pecan fermented beverage. The process provided by the invention comprises the following steps: stir-frying pecan to obtaincooked pecan, baking the cooked pecan to obtain baking-flavor pecan kernels, adding purified water according to a relationship that the weight ratio of the kernels to the purified water is 1:(5-10) to prepare slurry, performing sterilizing at 105 DEG C for 30-35 minutes, and inoculating a lactic acid bacteria starter with a weight of 10-12% of the slurry, wherein the lactic acid bacteria starteris prepared by compounding streptococcus lactis and bifidobacteria according to a weight ratio of 1:1; and performing sealing for slow fermentation at a fermentation temperature of 26+/-0.5 DEG C for90-100 hours, and then performing blending and homogenizing to obtain an active baking-flavor pecan fermented beverage with active lactic acid bacteria; or further performing short-time sterilizing at128-136 DEG C for 6-8 minutes on the homogenized beverage, and performing cooling and filling to prepare an inactive baking-flavor pecan fermented beverage. The invention provides a new processing technology for processing and utilizing pecans, enriches the product market of fermented beverages, and further promotes development of the pecan industry.