47results about How to "Increase functional value" patented technology

The invention discloses a technology for preparing Suanjiang tofu from LAB (lactic acid bacteria) fermented yellow serofluid. The technology comprises the following steps: (1) a seed liquid is prepared from lactobacillus plantarum and inoculated to the yellow serofluid for fermentation, and Suanjiang is obtained; (2) the final pH value of the Suanjiang obtained in the step (1) is regulated to 3.8-4.0 with food-grade glacial acetic acid, and a tofu coagulant is obtained; (3) cooked soybean milk is prepared from soybeans through impurity removal, cleaning, soaking, mashing, residue removal and boiling; (4) the tofu coagulant obtained in the step (2) is added to the cooked soybean milk obtained in the step (3) in a segmented manner for curdling until a precipitation phenomenon is observed, a product is poured into a frame where tofu cloth is laid, and subjected to tight packaging with a mesh, flat covering, self-draining and pressurizing, pressure is kept, pressing is performed for a fixed period, and the Suanjiang tofu is obtained through forming. The technology has the advantages that the technology is simple, the operation is convenient, the stability is good, continuous production can be realized and the like, and technical support is provided for industrial mass production.

The invention discloses a bamboo carbon viscose filament and the manufacturing method. The fiber is characterized in that after bamboo carbon powder solution is mixed with the viscose solution with the proportion of 0.1-2%, the spinning is run; and bamboo viscose filament product with 30 of the number of monofilament, 0% of the deviation of the number of monofilament, 4. 8mg/100g of residue, 0.35% of oil percentage, 3. 5 grade of dyeing evenness, and 99. 8% of anti escherichia coli and gold aureus is obtained. The manufacturing method comprises preparing the bamboo carbon powder mother solution, preparing the bamboo carbon powder matching solution, rubbing and filtering of the bamboo carbon powder solution, mixing with the viscose solution, and filtering. The invention is benefit for human health and can improve the performance and added value of viscose fiber product. It is favor of environmental protection.

A method, apparatus and program product are provided to optimize film cooling performance for turbomachinery components. A design space is defined by selecting process variables and limits. A random initial population of a plurality of designs is provided using Latin hypersquare sampling, varying the process variables across the design space. Each design of the plurality of designs is evaluated. A fitness function value is determined based on a performance of each of the evaluated designs of the plurality of designs. A half of the plurality of designs having higher fitness function values is selected. Designs of the selected half of the plurality of designs are randomly paired to generate two new designs from each random pair of designs forming a plurality of new designs.

The invention discloses an antibacterial anti-mite viscose fiber and the manufacturing method. The fiber is characterized in that after antibacterial anti-mite solution is mixed with the viscose solution with the proportion of 0.1-2%, the spinning is run; and antibacterial anti-mite viscose fiber product with 30 of the number of monofilament, 0% of the deviation of the number of monofilament, 6. 3mg/100g of residue, 0.4% of oil percentage, 3. 5 grade of dyeing evenness, and 99. 6% of anti-mite ratio is obtained. The manufacturing method comprises preparing antibacterial anti-mite mother solution, preparing antibacterial anti-mite matching solution, rubbing and filtering the antibacterial anti-mite matching solution, mixing with the viscose, and filtering. The invention is benefit for human health and can improve the performance and added value of viscose fiber effectively. It is favor of environmental protection.

The invention discloses a method for preparing zinc-rich hermetia illucens larvas. According to the method, hermetia illucens adults are first cultured; larvas are obtained after spawning and hatching; due to a large-intake characteristic of hermetia illucens larvas, the hermetia illucens larvas are used for converting a feed with added inorganic zinc, such that inorganic zinc added into the feed is converted into hermetia illucens larva bodies. The method provided by the invention is simple and effective, and is low in cost. With the method, a large amount of hermetia illucens larvas rich in protein and fat can be obtained, and zinc-rich hermetia illucens larvas can be obtained, such that hermetia illucens larva nutritive value is improved. The method has a good application prospect.

The invention provides a culturing method of selenium-enriched maggots, which adds selenium-enriched yeast in the seed-corn maggot feed of germ-free seed-corn maggots, and the weight ratio of the selenium-enriched yeast and the seed-corn maggot feed is 1/3-5; and selenium-enriched yeast maggot feed is put in a spawning plate of the seed-corn maggots, and the weight ratio of the selenium-enriched yeast and the seed-corn maggot feed is 1/9-11. Because the selenium-enriched yeast is added during the breeding and culturing processes of the seed-corn maggots and the maggots, the invention obtains germ-free selenium-enriched maggots containing high content of selenium, obviously improves the functional value of the maggots, and simultaneously, selenium element, protein and polysaccharide are organically integrated and transformed into bioselenium, and thereby eliminating the toxic side effect and intestines and stomach stimulation of chemical selenium, and the selenium can be more efficiently and more safely absorbed and utilized.

The invention discloses an indoor breeding method of black soldier flies, and relates to the technical field of artificial feeding of the black soldier flies. The method comprises the following steps that a thermostatic breeding shed is prepared, a plurality of feeding boxes are arranged in the thermostatic breeding shed, each feeding box is divided into two layers of upper and lower groove bodies, larvae are put into the feeding boxes, feeding is divided into three stages, and the larvae are fed with different fodders in every stage. The method has the advantages of being simple and practicable, the time between the larva stage and the prepupa stage is shortened, so that the reproduction time is shortened, and the reproduction efficiency is improved; the protein and amino acid contents of the bred black soldier flies are high, the survival rate is high, the function value of the black soldier fly larvae is significantly improved, and the application value in fields of make-up products and fodders are extensive.

The invention discloses a magnetic viscose fiber and the manufacturing method. After the magnetic powder solution is mixed with the viscose solution with the proportion of 0.1-1. 5% the spinning is run, then the magnetic viscose fiber product with mean flux more than 0.35mWb is obtained. The manufacturing method comprises preparing the magnetic powder mother solution, preparing the magnetic powder preparing solution, rubbing and filtering the magnetic powder preparing solution, mixing with the viscose and filtering. The invention is benefit for human health and can improve the performance and added value of viscose fiber. And it is favor of environmental protection.

A method may include displaying to a user an interface at which the user inputs a fear of hypoglycemia index (FHI), the FHI corresponding to an acceptable probability of a blood glucose level being below a threshold blood glucose level. The method may also include receiving blood glucose data for a person with diabetes (PWD). The method may additionally include calculating a probability of the PWD having a blood glucose level below the threshold blood glucose level based on the variability of the received blood glucose data. The method may also include setting one or more target blood glucose levels to align the probability of the PWD having a blood glucose level below the threshold blood glucose level with the acceptable probability associated with the user input FHI. The method may additionally include delivering insulin, using the insulin delivery device, based on the target blood glucose level.

The invention relates to a starter for and a preparation method of yogurt enriched with zinc, belonging to the field of dairy and processing thereof. The method is specifically characterized by mixing and inoculating lactobacillus into the ZnSO4-containing MRS or TJA culture medium and enriching lactobacillus with zinc, then centrifugally collecting thalli at 2-6 DEG C and preparing the thalli into the starter for yogurt enriched with zinc and fermenting the fresh milk or reconstituted milk to produce the functional yogurt enriched with organic zinc. The main technical indexes of the yogurt prepared by the method conform to the relevant specifications in the national standard GB 2746-1999, and in the yogurt, the content of non-fat milk solids and the acidity is a bit high (the content of non-fat milk solids is not less than 8.2% and the acidity is not less than 72 degrees T) and the content of organic zinc is 6.1-11.2mg/kg. The yogurt prepared by the method can balance the intestinal flora, improve the immune, lower the cholesterol and promote the appetite, and the organic zinc in the yogurt is easy to absorb and utilize by human bodies, can reduce the side effect of inorganic zinc supplement on human bodies and is a good dairy product with the function of supplementing zinc.

The invention discloses taglam plant milk and a making process thereof. The taglam plant milk is prepared from, by weight, 100-400 parts of taglam pulp, 0.09-0.72 part of natural polysaccharide suspending agent, 0.001-3 parts of sweetening agent, 0.3-0.5 part of flavor enhancer, 0.08-0.12 part of preservative and the balance water based on 1,000 parts of the milk. The taglam plant milk has the advantages of being low in cost and rich in nutrition.

Functional water (drinking water) having a dissolved oxygen content of 25 to 70 mg/l immediately after processing to dissolve oxygen in source water, and remaining 15 mg/l or more after the functional water is exposed to air for 24 hours. A purification processor (11) processes the source drinking water, and an additive processor (15) then adds components such as vitamins, minerals, and amino acids. An oxygenation processor (20) then produces the functional water (drinking water) by dissolving oxygen in the source water after having been processed by the additive processor (15). A bottling processor (16) then fills transportable containers with the drinking water and seals the containers.

The invention relates to a method for preparing a biological fermentation feed from by-products generated during production of corn starch by a wet method, and belongs to the field of feed processing.By-products of wet corn husks, corn germ meal and corn steep liquid, in the production process of corn starch by the wet method are used as raw materials in the proportion of the gunite corn husks tothe corn germ meal to the corn steep liquid being 2.4 to 1.2 to 1. The method comprises the following steps of adding a 30% sodium hydroxide solution, regulating the pH value to 4.3-4.7, adding waterto regulate the moisture content of a mixture to 45%, adding species which are 1% of total production quantity, performing thorough mixing, and then performing anaerobic fermentation at 30-40 DEG C for 72 hours or above so as to prepare qualified biology feed products. The biological fermentation feed product prepared by the method disclosed by the invention contains a large quantity of probioticcolonies, an immune enhancer, a growth factor, amino acids and the like. After the biological fermentation feed is added to animal feeds, flora of animal intestines can be regulated to be balanced, and the immunity and the irritability are improved.

A system for determining an optimized pre-pack solution receives demand data and constraints and initializes a current pre-pack configuration comprising a current pre-pack design that comprises a plurality of pre-pack types, each pre-pack type comprising one or more different products. The system optimizes a pre-pack allocation based on the current pre-pack configuration and determines an objective function value improvement comprising, for each product in each pre-pack type, changing a level of the product by one unit and determining if the objective function value has improved. If the objective function value has improved, the system generates a new pre-pack design based on the changed level of the product and assigns the new pre-pack design as the current pre-pack design and re-optimizes the allocation. The system repeats until the objective function value stops improving. The system then outputs an optimized pre-pack configuration and optimized pre-pack allocation.

The present invention discloses crisp biscuits containing ginger extract and a preparation method thereof. The crisp biscuits consist of the following raw materials in parts by mass: ginger 14 parts, grease 7-11 parts, white granulated sugar 15-22 parts, milk powder 2-7 parts, cake flour 55 parts, corn starch 5-9 parts, sodium bicarbonate 1-1.5 parts and table salt 0.4 part; the preparation method comprises the following steps: (1) weighing the ginger, extracting the ginger according to a material liquid weight/volume ratio (kg/L) of 1:10 in boiling water bath for two times to obtain extract, and concentrating the extract to obtain ginger aqueous extract concentrate, weighing the grease, white granulated sugar and milk powder, and mixing the ginger aqueous extract concentrate with the weighed grease, white granulated sugar and milk powder evenly; (2) kneading dough by pouring the evenly mixed materials into a dough kneading machine, then weighing the cake flour, corn starch, sodium bicarbonate and table salt, and adding the weighed cake flour, corn starch, sodium bicarbonate and table salt into the dough kneading machine to obtain dough; (3) making the dough into biscuit bases; and (4) baking the biscuit bases with upper fire (170 DEG C) and lower fire (150 DEG C), and cooling and packaging the crisp biscuits. The crisp biscuits are conducive to the development and application of the ginger, and improve the function value of biscuits at the same time; the ginger has a good protective effect for gastrointestinal tracts; and the crisp biscuits have a unique flavor of the ginger and a simple process, and effectively reduce pungent smell of the ginger so that consumers are prone to accepting the crisp biscuits.

The invention relates to the field of drying machines, and discloses a low-temperature non-oxidation drying machine. The low-temperature non-oxidation drying machine comprises a water-gas separation assembly, a drying assembly and a non-oxidation gas heating and conveying assembly used for heating and conveying non-oxidation gas. The non-oxidation gas heating and conveying assembly is connected tothe drying assembly and the water-gas separation assembly, the drying assembly is connected with the water-gas separation assembly, and therefore gas circulation can be formed among the non-oxidationgas heating and conveying assembly, the water-gas separation assembly and the drying assembly. According to the low-temperature non-oxidation drying machine, imago bodies are dried through the low-temperature non-oxidation gas and are prevented from being oxidized in the drying process; and because of low-temperature drying, activity of beneficial bacteria in the imago bodies can be kept, and functionality, use value and market value of the imago bodies are greatly improved.

The invention discloses a method for making shredded cakes by steam heat treatment of cereals. Due to the excessive content of insoluble dietary fiber in cereals, the food quality of cereals is limited. By the steam heat treatment technology, namely high-temperature, high-pressure and short-time instant processing of cereal raw materials, the content of insoluble dietary fiber can be effectively reduced, and the content of soluble dietary fiber and soluble sugars in wheat bran can be significantly increased. The cereal raw materials obtained after steam heat treatment are dried and crushed andthen sieved to obtain cereal flour of specific meshes; the cereal flour is put into flour, and a little oil is put into an electric baking pan and the dough is fried over low heat until the color isgolden yellow. It has been proved through practice that the palatability and continuous food of the shredded cakes with added cereals are significantly increased. By adding the cereals obtained by steam heat treatment into the flour to prepare the shredded cakes, the shredded cakes can be endowed with special flavor different from flavor of traditional shredded cakes, the dietary fiber content inthe flour is increased, the processing cost of the shredded cakes is reduced, and the application of cereals in food processing is broadened.

The invention discloses a plant fermented beverage having a hearing and eye improving function and a preparation method thereof. The plant fermented beverage is a functional plant fermented beverage obtained by mixing medicinal-edible two-purpose plant raw material lactobacillus fermentation liquid, compound fruit-vegetable juice lactobacillus fermentation liquid, medicinal-edible two-purpose plant raw material extract and compound fruit-vegetable juice and performing beverage processing. The plant fermented beverage prepared by the method is rich in organic acid, vitamin, trace element, flavones substance and polysaccharide substance and has healthcare functions of resisting oxidation, improving human body immunity, tonifying spleen and qi, raising yang to improve hearing and relieving eye fatigue.

The invention discloses a preparation method of brewing type banana vinegar drink. The method comprises the following steps: (1) selecting a green large banana as a raw material; (2) drying the banana peel for later use; (3) peeling and pulping the pulp and water; (4) cooking the banana pulp in a high-pressure steam boiler; (5) performing saccharifying treatment by use of alpha-amylase and glucoamylase; (6) performing mixed fermentation of yeast and fiber monospora; (7) before acetic fermentation, adding the dried banana peel as filler which serves as a flavor regulator together with fermented soya bean; (8) performing microfiltration and bacteria removal by use of an inorganic ceramic membrane; and (9) performing ultrahigh-pressure treatment to accelerate the maturation of banana vinegar. In the invention, the green large banana rich in starch particles is used as a raw material, the banana resources are fully utilized, and full-fruit utilization is realized; and through pure natural fermentation of fruit vinegar, the content of edible fiber and other functional matters in the vinegar drink is increased, a unique flavor is obtained, and the nutrition health functions of vinegar and banana are effectively combined.

The present invention relates to a method for processing fresh algae at ambient temperature by subjecting algae to an osmotic shock and treating the disrupted algae with an enzyme composition comprising cell wall degrading enzymes. This gentle process at ambient temperature allows for the isolation of algal protein which has good solubility, also in the presence of salt and good foaming, emulsifying and water binding properties. Another advantage is that this method of protein isolation allows for cascaded biorefinery, since protein isolation may be followed by a treatment of the remaining biomass with carbohydrate degrading enzymes to produce clean biogas in high yields and a mineral rich water stream in anaerobic digestion.