401results about How to "Increase the content of amino acids" patented technology

The invention relates to a bio-protein feed prepared by adopting a cellulose raw material, and the bio-protein feed provided by the invention comprises an organic material and complex bacteria, wherein the weight of the complex bacteria is 1-10% of that of the organic material; and the organic material comprises the cellulose raw material, rapeseed meal and bran; the cellulose raw material is one or more of corn stalks, corn cobs, straw, manioc waste and fruit residue; and the complex bacteria comprises bacillus subtilis, microzyme, lactobacillus and cellulose decomposition bacteria, and the cellulose decomposition bacteria is one or more of trichoderma harzianum and white-rot fungi. In the bio-protein feed, the content of probiotics is more than 108cfu/g, the bio-protein feed contains a variety of prolease, cellulase, amylase and the like, the preparation process is simple, and the fermentation period is short. The invention further discloses a preparation method of the feed.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention discloses a method for preparing champignon polypeptide powder, which comprises the following steps of: crushing mushroom fruit bodies, taking mushroom fruit body powder, and mixing the mushroom fruit body powder with water; adding cellulase into the mixture to perform enzymolysis for 1 to 2 hours, and then adding protease into the mixture to perform enzymolysis for 3 to 6 hours; and inactivating the enzymes, concentrating an enzymolysis solution, adding a flavoring agent into the enzymolysis solution, and embedding and drying the mixture to obtain a product. The product prepared by the method has high amino acid content, rich nutrients and high freshness, and not only can be applied to conditioning essence reactive perfume bases, but also can be applied to the industries of bio-pharmaceuticals, nutritional health products, domestic flavoring materials, instant noodle seasonings, puffed foods, bakery foods, meat processed products and the like; besides, the method has the advantages of high utilization rate of mushrooms, less waste and low production cost, is suitable for processing a large amount of products, and is a good method for the deep processing of the mushrooms.

The invention discloses a black tea preparing method which comprises the flowing steps: withering, rolling, fermenting, primarily baking, baking to achieve the enough dry weight, packing and storing in a storage. The bar shape of black tea prepared by adopting the method is round, tight and straight, the golden tips are obvious, the fragrance has a pekoe flavor and is clear, refreshed and lasting, the honey flavor is obvious, the tea water is right and bright, the taste is thick, cool and sweet, bottom bud leaves are complete, and the tea is even in color and luster and excellent in quality.

The invention provides a preparation method of novel yellow mealworm source biological concentrated feed. The novel yellow mealworm source biological concentrated feed is prepared from the following ingredients in percentage by weight: 12 to 15 percent of yellow mealworm fresh worms, 18 to 22 percent of yellow mealworm fecula, 20 to 25 percent of corn, 22 to 28 percent of straw bran, 14 to 18 percent of premix compounds, 3 to 6 percent of rapeseed dregs, 0.3 to 0.5 percent of common salt and 0.5 to 0.8 percent of sugar. The preparation method of the yellow mealworm source biological concentrated feed of the invention is realized through the following steps: 1, material preparation; 2, mixing; 3, fermentation; and 4, package. The concentrated feed using green yellow mealworm as major protein source has more comprehensive nutrition than ordinary feed, the absorption rate is high, and fed animals grow fast and have strong immunity. The invention omits the digestion acid conversion process after the absorption by the animals, and the yellow mealworm source biological concentrated feed directly enters the amino acid resynthesis process for forming animal organism protein.

The invention provides a processing technology of green tea, which specifically includes picking, green tea spreading, killing green tea, spreading cold, rolling, initial frying, re-frying, drying, aroma enhancer to enhance the aroma, and the green tea produced has good quality and amino acid The higher the content, the lower the content of tea polyphenols, and the smaller the ratio of phenol to ammonia. The aroma of the finished finished tea lasts for a long time, the water content of the tea leaves is less than 5%, that is, the water content is low, the storage time is long, the color is emerald green, the appearance is even and the pekoe is exposed, the cord is curled, and the tea quality is good; the taste is mellow, the aftertaste is sweet, The soup is clear, and the bottom of the leaves is bright green.

The invention relates to a concentrated feed for growing and fattening pigs. The formula of the concentrated feed comprises the following components by weight percent: 70.00% of 46% soybean meal, 16.60% of low-toxicity rapeseed meal, 3.00% of stone flour, 2.80% of calcium phosphate, 1.6% of salt, 4.00% of premix for core material specially used for growing and fattening pigs and 1.00% of soybean oil. The concentrated feed for growing and fattening pigs has a high content of amino acid, comprehensive nutrition and good palatability, can promote the growth of pigs, increase the weight of the pig in the growing and fattening stage by 708g every day and ensure that the phosphorus excreted by the pigs causes less influence to the water source and has the pay of 3.05:1.

The invention discloses an emulsified piglet pellet feed and a preparation method thereof, and belongs to the technical fields of feeds and feed processing. The emulsified piglet pellet feed is mainly prepared from the following raw materials in parts by weight: 40-50 parts of corn, 1-3 parts of imported meat and bone meal, 5-10 parts of barley, 5-10 parts of wheat bran, 5-10 parts of rice bran, 5-10 parts of flour, 10-16 parts of bean pulp, 1-5 parts of extruded soybean, 2-5 parts of palm meal, 1-3 parts of an alfalfa extract, 0.5-1 part of soybean oil, 0.015 part of Bredol683, 1 part of water, 0.2-0.7 part of 65% lysine sulphate, 0.01-0.03 part of DL-methionine, 0.03-0.05 part of complex enzyme, 0.3-0.4 part of multi-vitamin, 0.2-0.6 part of complex trace elements and 1-5 parts of a complex microbial inoculant. The emulsified piglet pellet feed is scientific in formula; the hardness of the feed can be improved; the diarrhea of young animals is reduced; and the animal production performance is improved.

The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.

A processing method of sheep placenta instant powder comprises the following steps: 1) cleaning up sheep placenta, taking the cleaned sheep placenta out and draining, and putting the sheep placenta into a fresh-keeping storehouse; 2) taking the sheep placenta out of the fresh-keeping storehouse, putting the sheep placenta into warm water and immersing for 10 min, taking out the sheep placenta and tumbling by sending the sheep placenta into a tumbler; 3) taking the sheep placenta out and putting it into a stainless steel tank, adding water into the stainless steel heating tank, sealing the stainless steel heating tank, heating to 75-80 DEG C, and keeping for 15-18 min; 4) crushing the sheep placenta by putting the sheep placenta into a meat mincer; 5) refrigerating the minced sheep placenta for 3-8 h, and carrying out intermittent microwave processing; 6) adding the minced sheep placenta which has undergone the microwave processing into purified water, heating to 45 DEG C, adding xylanase, uniformly stirring, keeping the temperature at 45-60 DEG C, and carrying out extraction for 2-4 h so as to obtain an extracting solution; and 7) heating the extracting solution to 100 DEG C, keeping for 30 min, carrying out vacuum filtration to obtain a suction filtration treated feed liquid, spray-drying the feed liquid, collecting a dried product, and crushing until there is no large agglomerates, so as to obtain the sheep placenta instant powder.

The invention discloses vegetable a chickens' extract and method for making the same. The chickens' extract has the following raw materials: green vegetables, carrots, mushrooms, chicken reaction solution, salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment. The method includes; firstly selecting green vegetables, carrots, and mushrooms; performing blanching and color protecting after the rough cut, and then performing microwave drying, and finally carrying out ultra-fine crushing; and then scattering the crushed vegetable power into the chicken reaction solution, and adding the salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment; fully mixing evenly, granulating through a granulator, vibrating a fluidized bed for drying, to obtain the chickens' extract. The invention adds dry powder of green vegetables, which not only enriches the flavor of chickens' extract, but also adds the necessary vitamins of humans to the chickens' extract; and adds hydrolyzed vegetable protein, which has high amino acid content and makes the invention to be more nutritious.

The invention provides Pediococcus acidilactici (CGMCC No.2312) which is separated and filtrated and is suitable for fermentation of meat. The Pediococcus acidilactici is used as starter for the meat. Sausages with addition of the starter have special flavor, color and texture and are meat products which have long preservation period and can be directly ate without heating. The meat products of the invention are fermented, thereby unpleasant odor such as fishy smell, cowy flavor and so on of the meat can be removed; nitrite residual in the fermented meat products is greatly reduced, thereby the food safety is improved. Simultaneously, the meat is tenderized and the pH of the fermented meat products is low, thereby the growth of spoilage organisms and pathogen and the production of toxin are inhibited; the preservation period of the meat products is greatly prolonged; storage and circulation are convenient; the meat products are safe to eat; and the content of amino acids is high. Moreover, useful compositions are not damaged, thereby the meat products are rich in nutrition and easy in absorption.

The invention relates to pig feed addictive the process for producing the additive composition, and the use of the additive composition, which is characterized in that, no chemosynthesis antimicrobial agent and toxic hazardous material are present, the composition is prepared from crude Chinese medicinal preparations.

The invention relates to a high-energy high-lysine complete feed used for a pig in a growth stage. The formula of the feed comprises the following components in percentage by weight: 61.30% of corn, 18.00% of 46% soybean meal, 3.00% of low-toxicity rapeseed meal, 5.00% of wheat bran, 2.00% of soybean lecithin oil, 3.00% of corn germ meal, 2.60% of wine slag powder, 2.00% of molasses, 1.20% of mountain flour, 0.80% of calcium hydrogen phosphate, 1..00% of core material premix specially used for a growing pig and 0.10% of mould inhibitor. The high-energy high-lysine complete feed used for the pig in a growth stage disclosed by the invention has the characteristics of high lysine, high energy, low protein daily ration and good palatability and can promote growth, daily gain of the growing pig can reach up to 738g/day, and feed reward is 2.75: 1.

The invention relates to the table vinegar production field, in particular to a method for composite acetic acid bacterium culture and solid-state acetic acid fermentation, which solves the problems that the acetic acid bacterium is simplex in strain, the acetic acid conversion rate is low, the traditional acetic acid bacterium culture method causes instability of table vinegar quality and the like in the prior art. The method comprises the following steps: utilizing Huniang 1.01, As1.41, bacterium gluconicum, acetobacter separated from a Shanxi mature vinegar grains and high-yield acetaldehyde dehydrogenase acetobacter to form the composite acetic acid bacteria, and then carrying out continuous culture in a composite culture medium comprising grape fruit juice, multi-strain nutrition-enhancing yeast, yeast extract, ethanol and distilled water to obtain a composite acetic acid bacteria culture solution; and finally carrying out solid-state acetic acid fermentation, wherein the inoculation process adopts operating techniques of mixing the grains at a pan bottom, drawing fire, burying in fire and rubbing the grains. The invention uses the advantages of multiple strains, raises the yield of gluconic acid in metabolite, produces a final product which is moderately sour and has unique flavor, improves the conversion rate of acetic acid, and shortens the fermentation period, thereby having profound significance in the progress of the table vinegar brewage technology.

The invention relates to a culture medium for producing tylosin by fermenting streptomyces fradiae, and a fermenting method. A shaking bottle seed culture medium, a first-level seed culture medium, a second-level seed culture medium and a fermentation medium all comprise beer yeast dry residue and earthworm powder. According to the invention, the formula of the culture medium is optimized, so that the problem about the costs of raw materials and auxiliary materials is solved, the influence on the sources of the raw materials and auxiliary materials is reduced to the maximum degree, sufficient supply of the raw materials and auxiliary materials is guaranteed, and stable and high-efficiency production of the tylosin is realized. By adopting the culture medium the fermentation unit can be increased, the fermentation period can be shortened, the inoculation amount of primary seeds is reduced, and the quantity of the component A of the tylosin is increased.

Belonging to the technical field of Dendrobium officinale planting, the invention discloses a Dendrobium officinale tissue culture seedling medium, which is composed of the following components: apple puree, banana puree, white sugar, ferrous sulfate, ammonium nitrate, potassium nitrate, magnesium sulfate, potassium dihydrogen phosphate, boric acid, glycine, vitamin B1, vitamin B2, sugar amino acid, naphthyl acetic acid, and tap water. The Dendrobium officinale tissue culture seedling medium has the characteristics of reasonable collocation and comprehensive nutrition, can quickly promote rooting and stem growth, increases the Dendrobium officinale polysaccharide content and amino acid content, shortens the culture cycle of Dendrobium officinale, and improves the Dendrobium officinale transplanting survival rate.

The invention discloses a spicy shrimp seasoning and a production method of the spicy shrimp seasoning, wherein the production method comprises the following steps: heating rapeseed oil to 170-180 DEG C, adding dried chili powder, Pixian county bean paste and fermented soya beans and stir-frying for 4min at the temperature of 175-185 DEG C; adding ginger granules, pickled ginger, garlic granules and pickled pepper and stir-frying for 3min at the temperature of 85-95 DEG C; adding composite spices and white granulated sugar and stir-frying for 3min at the temperature of 80-90 DEG C; adding Chinese prickly ash powder and stir-frying for 2min at the temperature of 75-85 DEG C; adding salt and monosodium glutamate and stir-frying for 1min at the temperature of 75-85 DEG C; adding white wine and yellow rice wine, disodium 5'-ribonucleotide, yeast extract, edible essence, fermented soy sauce and tea polyphenol and stir-frying for 1min at the temperature of 65-75 DEG C. The novel spicy shrimp seasoning produced according to the method disclosed by the invention is natural and gentle in fragrance, heavy in spicy flavor, rich in nutrition, with the flavor obviously superior to existing similar products, and well praised by consumers.

The invention relates to the feed processing field, and especially refers to a special feed for Periplaneta americana adults and a preparation method of the same. The special feed for Periplaneta americana adults is composed of a mixture of the following constituents in parts by weight: 40-50 parts of corn, 25-35 parts of wheat bran, 12-16 parts of bean pulp, 1 part of shells of incubated Periplaneta americana nymphs and egg shells, 6-8 parts of fish meal, 0.2-0.3 part of table salt, 0.1-0.2 part of choline chloride, 0.1-0.2 part of copper sulfate, 0.1-0.2 part of potassium iodide and 5-6 parts of oil. Moreover, 10-20 parts of rice bran, 2-4 parts of brown sugar, 30-45 parts of beet and 6-8 parts of sugar residue also can be added. The preparation method comprises the following steps of: A, mixing main materials in parts by weight, then, adding water, stirring and mixing evenly, and stacking for 2-5 days at normal temperature; and B, adding additives in the product of the step A in parts by weight. The feed is relatively low in cost, the Periplaneta americana grows quickly, and the internal amino acid content of the Periplaneta americana is high, so that the Periplaneta americana is high in phamaceutical value.