6results about How to "Increase protein" patented technology

The invention relates to the technical field of plant growth regulation, and discloses a growth regulation composition for increasing peanut yield and improving peanut quality, the dosage form of the composition is a soluble concentrate, the effective components of the composition are aminobutyric acid and choline chloride, the weight ratio of the aminobutyric acid to the choline chloride is 5: 6, the composition is scientific and reasonable in matching, and the composition is suitable for large-scale production. The pesticide composition can obviously regulate the growth of peanuts, increase the pod number of plants, improve the hundred-kernel weight of peanuts, has obvious yield-increasing effect, can also improve the quality of peanuts and increase the protein content, fat content, oleic acid content and linoleic acid content of peanuts, has comprehensive effect, gives consideration to both pod increase and hundred-kernel weight increase, stable yield increase and quality improvement compared with a control agent, is safe to peanuts, and has wide application prospects. And the economic benefit is effectively improved.

This invention relates to a low-salt, tenderizing vacuum tumbling processing method for venison intended for group catering, belonging to the field of meat product processing technology. The method includes raw material pretreatment, preparation of a low-salt nutrient marinade, vacuum tumbling, intermediate settling, a second-stage intermittent tumbling, low-temperature settling and marinating, shaping and heat processing, and cooling and storage. Its advantages include achieving tenderness and moisture retention under low-salt conditions, ensuring that the product maintains good taste and appearance even after heat processing in a central kitchen, followed by refrigeration / freezing and reheating. It is suitable for the process conditions of centralized reheating equipment in group catering, enhances nutritional value, diversifies product forms, and is easy to industrially promote, showing good prospects for industry application.

This invention provides an extract of Astragalus complanatus and its preparation method. The extract comprises the following raw materials in molar percentages: Astragalus complanatus polysaccharide 31.79%–84.74%, protein 6.56%–34.35%, uronic acid 4.07%–27.11%, polyphenols 3.76%–10.83%, rhamnose 0.4%–3.35%, arabinose 0.97%–22.55%, xylose 0.30%–25.28%, mannose 0–58.37%, glucose 0–1.27%, galactose 17.38%–43.03%, and glucuronic acid 0.58%–55.71%. The Astragalus complanatus extract of this invention has the advantages of high purity, clearly defined active ingredients, and uniform stability. In vivo efficacy experiments using zebrafish have shown that the Astragalus complanatus extract of this invention has significant therapeutic effects on fatty liver, non-alcoholic steatohepatitis, alcoholic steatohepatitis, and hyperlipidemia.

The invention discloses thick-wall stuffed bean curd with high shape retention, high moisture and high nutrition and a preparation method of the thick-wall stuffed bean curd, and belongs to the technical field of food processing. The nut protein is added into the bean curd skin, and meanwhile, the preparation process is controlled to realize the effects of high moisture content, high nutritional value, high shape retention and multiple stuffing choices of the stuffed bean curd. Specifically, the stuffed bean curd prepared by the preparation method does not need to be shaped in a deep-frying or water boiling manner, and can be shaped only by a pressing process; various types of fillings (meat products, aquatic products, vegetable fillings and the like) can be added, and a shaping agent does not need to be added into the fillings; and meanwhile, the pot can be suitable for various cooking modes such as frying, frying and boiling. In addition, the stuffed bean curd is low in fat, high in protein, high in elasticity and diversified in flavor.

The invention relates to the technical field of food, in particular to a low-glycemic five-black-wolfberry-sesame ball and a production process thereof.The low-glycemic five-black-wolfberry-sesame ball is characterized in that the low-glycemic five-black-wolfberry-sesame ball is prepared from, by weight, 27%-45% of black sesame, 20%-30% of wolfberry, 9%-15% of mulberries, 8%-12% of peeled walnut kernels, 8%-12% of pumpkin seeds, 4%-8% of red date particles, functional adhesives and flavor auxiliary materials; the maltitol liquid and the liquid polydextrose are adopted to construct a composite sugar substitute bonding system, the food blood glucose generation index (GI value) of the product is successfully reduced to 32, compared with a traditional sesame ball with honey or granulated sugar as an adhesive, the sesame ball keeps high protein and high dietary fiber, greatly slows down fluctuation of postprandial blood glucose, and has the advantages of being good in stability and good in stability. A healthy food which not only can nourish bodies but also has a blood glucose management function can be provided for diabetic patients, hyperglycemia crowds and blood-glucose-controlling and fat-reducing crowds, and the health burden caused by too high sugar content of a traditional tonic is solved.

The application belongs to the field of microbial fermentation, and particularly relates to a culture medium of methylotrophic Pichia pastoris and a fermentation method thereof. The culture medium comprises a seed solid culture medium, a seed liquid culture medium and a fermentation culture medium. Through specific formula design, the Pichia pastoris can be efficiently cultured and fermented with methanol as the only carbon source, and on this basis, a fermentation liquor with high biomass and high protein content is obtained.