68results about How to "Increase heat stress" patented technology

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention discloses a feed for promoting the reproductive performance and used in the earlier stage of a peak laying period, belonging to the technical field of feed composition. Plant extracts, corn bee pollen extract, Chinese herb extracts, modified dietary fiber, prebiotics factors and the like are scientifically compounded in the laying hen feed used in the earlier stage of a peak laying period and thus the feed for promoting the reproductive performance is prepared; through feeding experiment, the feed disclosed by the invention and the commercially available feed used in the peak laying period respectively have the following beneficial effects: the length of the fallopian tube of the laying hen is 6.82cm and 4.62cm respectively, the weight of the fallopian tube is improved by 11.49g and 7.46g respectively, the weight of ovary is improved by 6.08g and 4.17g respectively, the laying rate is improved by 2.07% and 2.15% respectively, the egg yield is improved by 2.73g and 1.92g respectively, the shank length is 7mm and 5mm respectively, the weight is improved by 0.07kg and 0.05kg respectively and the survival rate is improved by 2.4% and 3.2% respectively; the laying hen has strong reproductive performance, strong production performance, strong immunity resistance and disease resistance.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU/g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses an edible grain, bean and potato coarse cereal rice composition and a preparing method thereof and belongs to the technical field of grain deep processing. According to the edible grain, bean and potato coarse cereal rice composition, broken rice is used as a main raw material, after ultrasonic cleaning, microwave curing, drying and sterilizing of the broken rice, the broken rice, grain powder with a special flavor, enzymatic hydrolysate and other functional raw materials are pelletized, and then grain arrangement and processing through a microwave drying device are carried out, so that the edible grain, bean and potato coarse cereal rice composition is obtained. The edible grain, bean and potato coarse cereal rice composition has a tissue structure, granularity, hardness and viscosity which are similar to those of rice, can be boiled and cooked with rice, has the taste and chewiness, which are similar to those of cooked rice, is unique in flavor, soft in fragrance, high in appetite attractiveness, easy to digest and comprehensive in nutrition, and can improve the immunity and disease resistance of the human bodies and improve the gastrointestinal function. The guarantee period is three times of that of commercial rice. More importantly, a shortcut is developed for the efficient value-added comprehensive utilization of the broken rice, the road for the deep processing of the broken rice is broadened, and the economical value of the broken rice is increased. Better social benefits and economic benefits are realized and a sustainable development road for the deep processing of agricultural byproducts and the effective solving of Three-Rural problems is explored.

The invention discloses a compound type yoghurt stabilizer and a preparation method thereof, which belong to the technical field of yoghurt stabilizer preparation. The compound type yoghurt stabilizer is prepared by taking modified dietary fibers with high water holding capacity, expansibility, thickening property and adsorptivity as well as abundant grid structure as main raw materials, scientifically compounding a plant extract and protein hydrolysate which contain high-content natural antifreeze peptides, Chinse herbal medicinal extracts with cold and heat stress resistance, sodium carboxymethylcellulose, pectin, tremella polysaccharide, transglutaminase and other food raw materials and refining; the prepared compound type yoghurt stabilizer has the advantages that the quality problems about low viscosity, rough texture, poor mouthfeel, whey separating and the like in the late-stage storage process of yoghurt are solved; in addition, the viable content of lactic acid bacteria in the yoghurt is obviously improved, and the shelf life is prolonged to over twenty-one days; besides, the yoghurt is good in solidifying state, and is suitable for long-distance transportation.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU/g), strong in functionality and long in shelf life (30-36 months at room temperature).

The invention discloses a climbing feed for improving the reproductive performance of commodity laying hens and a preparation method of the climbing feed, and belongs to the technical field of feed compositions. The climbing feed is prepared through scientifically compounding plant extract, corn bee pollen extract, Chinese herb extract, modified dietary fiber, probiotic elements, and the like in feed for the earlier stage of laying eggs. Feeding tests prove that compared with the market egg laying peak feed, the climbing feed has the following advantages: the lengths of fallopian tubes of laying hens are 6.82 cm and 4.62 cm respectively; the weights of fallopian tubes are increased by 11.49 g and 7.46 g respectively; the weights of ovary are increased by 6.08 g and 4.17 g respectively; the laying rates are increased by 2.07% and 2.15% respectively; the egg yields are increased by 2.73 g and 1.92 g respectively; the lengths of tibias are increased by 7mm and 5mm respectively; the weights are increased by 0.07 kg and 0.05 kg respectively; the rates of survival are increased by 2.4% and 3.2% respectively, therefore, the laying hens fed by the feed provided by the invention is excellent in reproductive performance, laying performance, immunity resistance and disease resistance.

The invention discloses a high-density pleurotus eryngii liquid strain fermentation medium and belongs to the technical field of pleurotus eryngii cultivation. Chinese herb extracts capable of improving strain cold and heat resistant irritability, immunity and infectious microbe resistant capacity are scientifically compounded in media of all stages of liquid seeds, shaking seeds, seed tank seeds and fermentation tank liquid strains; wood chip powder with raw material adaptation and a defoamer function is scientifically compounded; the spawn age and the multiplication algebra difference are shortened, and coated chitosan with special functions is fed timely, accordingly, pleurotus eryngii liquid strains which are thick in fermentation hypha, high in activity, small in mycelium pellet diameter, large in density and uniform in distribution are cultivated, the mycelium pellet density ranges from (4.5-5.5)*105/L, the mycelium pellet diameter ranges from 0.5mm to 0.7mm, the mycelium pellet dry weight ranges from 90g/L to 100g/L, germination time is in a range of 4h to 5h, and the exopolysaccharides is 3.0g/L to 3.5g/L.

The invention discloses feed for promoting the development of the ovary and the fallopian tube of a laying hen and a preparation method of the feed, and belongs to the technical field of feed composition. The feed provided by the invention is prepared by scientifically adding plant extracts, corn bee pollen extracts, Chinese herbal medicine extracts, modified dietary fiber, one or more prebiotic factors and the like into early laying period chicken feed. Feeding tests show that compared with laying hens fed with two types of peak-laying feed sold in market, the laying hen fed with the feed provided by the invention has the advantages that the length of the fallopian tube is improved by 6.82 cm and 4.62 cm respectively; the weight of the fallopian tube is improved by 11.49 g and 7.46 g respectively; the weight of the ovary is improved by 6.08 g and 4.17 g respectively; the egg laying rate is improved by 2.07% and 2.15% respectively; the egg laying quantity is improved by 2.73 g and 1.92 g respectively; the shank length is improved by 7 mm and 5 mm respectively; the body weight is improved by 0.07 kg and 0.05 kg respectively; the survival rate is improved by 2.4% and 3.2% respectively. Therefore, the laying hen fed with the feed provided by the invention has higher reproductive performance, production performance, anti-immunity, and disease-resistant performance.

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU/g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.

The invention discloses a pleurotus eryngii liquid strain with small and many mycelium pellets and a fermentation method of the pleurotus eryngii liquid strain, and belongs to the technical field of pleurotus eryngii cultivation. Chinese herb extracts capable of improving cold resistance, heat irritability resistance, immunity and bacterium-resisting capacity of the strain are scientifically compounded in culture mediums for liquid seeds, shaking flask seeds, seeding tank seeds and fermentation tank liquid strains in all stages, and meanwhile wood powder which has the feedstock adaptability and has the function of an antifoaming agent is scientifically compounded; manners of supplemental inoculation and segmentation variable temperature fermentation are adopted, and therefore the difference between the strain cell age and the multiplication algebra is shortened; and packaged chitosan with a special function is properly fed, and the pleurotus eryngii liquid strain with the thick and solid fermentative hyphae, high activity, small mycelium pellet diameter, large density and uniform distribution is cultured. The density of the mycelium pellets ranges from 4.5*10<5>piece/L to 5.5*10<5>piece/L, the diameter of the mycelium pellets ranges from 0.5mm to 0.7mm, the dry weight of the mycelium pellets ranges from 90g/L to 100g/L, the germination time ranges from 4 hours to 5 hours, and the exopolysaccharide ranges from 3.0g/L to 3.5g/L.

The invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared fruit and vegetable probiotic tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit puree tablet containing probiotics and a preparation method for the fruit puree tablet. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree tablet containing the probiotics is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The present invention discloses a rice product with a long shelf life and a preparation method thereof, which belongs to the technical field of rice deep processing. The rice product uses broken rice as main raw material and is prepared by ultrasonic cleaning, microwave cooking, drying and sterilizing, and conducting granulation and granulation arrangement with fried soybean meal with a special flavor and other functional raw materials, and microwave drying. The rice product has similar organizational structure, particle size, hardness and viscosity with rice, thus can be cooked together with rice, has similar taste and chewing sense with boiled rice, has unique flavor and soft aroma, is seductive, has strong appetite, is easy to digest, has comprehensive nutrition, can enhance human immunity and disease resistance ability and improve gastrointestinal function, and has a shelf life three times than the market rice. More importantly, the broken rice product opens a shortcut for high-efficient and value-added use of the broken rice, widens the road of the broken rice deep processing, improves the economic value of the broken rice, has relative good social and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effective solution of the three agricultural problems.

The invention discloses a lactobacillus food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are pre-treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and fruit and vegetable slurry soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The lactobacillus food has a fine taste, uniform texture, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU/g and has a quality guarantee period of 30-36 months at a normal temperature.

The present invention discloses a fruit pulp food containing lactobacillus and preparation method thereof. According to the preparation method, functional leaven and germinated brown rice, a Chinese herbal extract with resistance to cold and hot stress, and a stabilizer which can effectively enhance the stability are added during the yogurt fermentation process; variable temperature yogurt fermentation process can maximize the proliferation of lactobacillus and enhance the cold and hot stress resistance of lactobacillus; pretreatment of yogurt and fruit pulp by non-thermal processing technology is adopted so as to prevent the bacterial infection during processing, increase the fruit juice yield and the content of soluble cellulose in the fruit pulp, and prevent the browning of fruit pulp; and a scientifically compounded cryoprotectant with a good antifreeze effect is added during the mixing of fruit pulp with yogurt. A fruit pulp food with delicate taste, uniform texture, stable state, high viable count, good functionality and long shelf life is finally obtained. The viable count is 1.55*10<11> to 2.52*10 <11> CFU/g, and the shelf life at room temperature is 30 to 36 months.

The invention discloses a fruit puree food and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree food is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The invention discloses a high-density pleurotus eryngii liquid strain and a fermentation method thereof, and belongs to the technical field of pleurotus eryngii cultivation. Scientific compounding is carried out on Chinese herb extracts capable of improving the cold resistance, thermal stress, immunity and infectious microbe resisting capacity of the strain in culture media of liquid seeds, shake flask seeds, seeding tank seeds and fermentation cylinder liquid strains at all stages, meanwhile, scientific compounding is carried out on wood bit powder with raw material adaptability and antifoaming agent functions, a supplemental inoculation and subsection temperature varying fermentation mode is adopted, the cell age of the strain and the multiplication generation gap are shortened, coated chitosan with the special function is fed in good time, the pleurotus eryngii liquid strain with thick and solid fermentation mycelia, high activity, the small mycelium pellet diameter, large density and even distribution is cultured, the mycelium pellet density is 4.5-5.5*105 per liter, the diameter of the mycelium pellet is 0.5 mm to 0.7 mm, the dry weight of the mycelium pellet is 90 g/L to 100 g/L, germinating time is 4 h to 5 h, and exopolysaccharides is 3.0 g/L to 3.5 g/L.

The invention discloses a fruit paste probiotic tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared fruit paste probiotic tablet has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The present invention discloses a laying chicken reproductive performance improving material in the egg laying peak prophase and a preparation method thereof, which belongs to the technical field of feed composition. The material in the egg laying peak prophase is prepared by scientifically blending plant extract, corn bee pollen extract, Chinese herbal medicine extract, modified dietary fiber, prebiotic factors, etc. The feeding trial showed that compared with the commercially available egg laying peak phase material, the oviduct lengths of laying chickens are 6.82 cm and 4.62 cm respectively; the oviduct weights increase by 11.49 g and 7.46 g respectively; the ovary weights increase by 6.08 g and 4.17 g respectively; the egg laying rates increase by 2.07% and 2.15% respectively; egg productions increase by 2.73 g and 1.92 g respectively; the tibia lengths are 7 mm and 5 mm; the weights improve by 0.07 kg and 0.05 kg respectively; and the survival rates increase by 2.4% and 3.2%. The laying chicken fed by the material in the egg laying peak prophase shows relative strong reproductive performance, production performance, anti-immunity and disease resistance performance.

The invention discloses a liquid strain fermentation culture medium, and belongs to the technical field of pleurotus eryngii cultivation. Chinese herb extracts capable of improving cold resistance, heat irritability resistance, immunity and bacterium-resisting capacity of the strain are scientifically compounded in culture mediums for liquid seeds, shaking flask seeds, seeding tank seeds and fermentation tank liquid strains in all stages, and meanwhile wood powder which has the feedstock adaptability and has the function of an antifoaming agent is scientifically compounded; manners of supplemental inoculation and segmentation variable temperature fermentation are adopted, and therefore the difference between the strain cell age and the multiplication algebra is shortened; and packaged chitosan with a special function is properly fed, and the pleurotus eryngii liquid strain with the thick and solid fermentative hyphae, high activity, small mycelium pellet diameter, large density and uniform distribution is cultured. The density of the mycelium pellets ranges from 4.5*10<5>piece/L to 5.5*10<5>piece/L, the diameter of the mycelium pellets ranges from 0.5mm to 0.7mm, the dry weight of the mycelium pellets ranges from 90g/L to 100g/L, the germination time ranges from 4 hours to 5 hours, and the exopolysaccharide ranges from 3.0g/L to 3.5g/L.

The invention discloses a fruit and vegetable food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The fruit and vegetable food has a fine taste, uniform quality, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU/g and has a quality guarantee period of 30-36 months at a normal temperature.

The invention discloses a lactic acid bacterium tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared lactic acid bacterium tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.