288results about How to "Lower protein content" patented technology

The invention provides a technique for preparing tobacco sheets and the tobacco sheets. The technique comprises the following steps: soaking tobacco materials in water to obtain extract liquid and a water-insoluble solid; carry out enzymatic hydrolysis on the extract liquid by pectinase and/or protease so as to obtain a first water-soluble extract; degrading the protein in the water-insoluble solid by the protease so as to obtain an enzyme-hydrolyzed water-insoluble solid and a second water-soluble extract; placing the enzyme-hydrolyzed water-insoluble solid in acidic alcohol solution so as to acid-degrade lignose, then preparing the separated solid into tobacco sheet bases; and carrying out vacuum concentration on the first and the second water-soluble extracts and applying the first and the second water-soluble extracts to the tobacco sheet bases to prepare the tobacco sheets. The technique can effectively reduce the content of water-soluble pectin and water-insoluble protease, and reduce the unique lignin flavor in the tobacco sheets by the chemical degradation of the lignose.

The invention discloses an auxiliary extraction method of biological enzyme for improving the dissolution rate of dendrobe bioactive polysaccharide, which is used for auxiliary extracting of the dendrobe polysaccharide by various biological enzymes of which the most proper pH is close to be neutral in a compounding way step by step. The auxiliary extraction method comprises the following steps of: firstly selecting cellulose, xylanase and pectinase to decompose substances of dendrobe cell wall, i.e. cellulose, hemicellulose, pectin substance, decomposing protein and polypeptide in cells by proteasem, so that the polysaccharide can be sufficiently dissolved in water, and carrying out HPSEC (high performance size exclusion chromatography) separation, parallax and refraction detector detection, and a phenol-sulfuric acid method on a final product to detect the content of reducing sugar. According to the auxiliary extraction method, the dissolution rate of dendrobe bioactive polysaccharide can be effectively improved, the protein content can be obviously reduced, the product quality and the yield can be greatly improved, and the use and the discharge of the acid-base solution and the toxic organic reagent and the generation of the microwave radiation can be avoided in the production technology, so that the auxiliary extraction method is more energy-saving and environment-friendly.

The invention discloses an ecoalimental macrobrachium rosenbergii feed and a production method thereof, belonging to an animal feed production method. The macrobrachium rosenbergii feed comprises fish meal, bean pulp, fermented bean pulp, wheat middling, cuttlefish paste, oil bran, various mineral salt, lycine, fish oil, various vitamins, eclosion hormone, bond, antioxidant, mildew preventive, compound enzyme preparation, microecological preparation 'quick-healing hormone', a Chinese herb sophora flavescens alkaloid compound preparation, and the like. The yield of per mu is 310kg and can be improved by 44kg by using the ecoalimental the macrobrachium rosenbergii feed than common feeds. The effective utilization of the protein and amino acid in the feed by the macrobrachium rosenbergii is improved; the coefficient of the macrobrachium rosenbergii feed bait is 1.57 which is lower by 0.2 than the common feed. The ecoalimental macrobrachium feed reduces the pollution to a breeding environment. The produced matching feed of the macrobrachium rosenbergii can induce the macrobrachium rosenbergii to eat, the growing speed of the macrobrachium rosenbergii is quick, and feed coefficient is low.

The present invention relates to a new source of high quality plant protein, termed, “quinoa protein concentrate” or “QPC”, which contains at least about 50 wt % protein which is food-grade and/or pharmaceutical-grade and methods of preparing such protein concentrates as well as starch, oil, and fiber from quinoa grain. The quinoa protein concentrate of the invention is useful as food ingredients, infant formula ingredients, cosmetic ingredients, pet food ingredients, and animal feed supplements.

The invention discloses a process for preparing fermented bean curd, which comprises the following steps of: decontaminating soybeans; soaking the soybeans; grinding the soybeans; separating the soybeans; regrinding the soybeans; putting first soybean dregs obtained by the step C into a stirring pool; adding proper amount of three kinds of seriflux, and stirring the mixture into a paste; delivering the paste into a regrinder for regrinding; delivering the paste into a centrifuge for secondary centrifugation, and merging the milk and the first milk into fresh soybean milk; boiling the soybean milk; pointing the soybean milk; blanking; early fermenting; salting blanks; filling; later fermenting; and obtaining finished products. The process has the advantages of reducing residual protein in the bean dregs and having high product yield.

The invention relates to a low-salt salted duck egg dynamic sousing salinity regulation and control method and belongs to the technical field of deep processing of animal products. The method comprises the steps as follows: firstly, dynamically sousing egg stuff in a high-salt sousing liquid for 2-3 hours by cooperating ultrasound with bubbles; secondly, continuously dynamically sousing the egg stuff in the high-slat sousing liquid under the condition of bubbling of a gas pump for 25-35 days; lastly, transferring the egg stuff to a low-salt sousing liquid for dynamic sousing under the condition of bubbling for 4.5-13.5 days, taking out the egg stuff from a tank, and cleaning, drying and packing the egg stuff to obtain the finished product. According to the invention, salt in the sousing liquid can be uniformly distributed by cooperating the ultrasound with the bubbles for dynamic souring; with the adoption of bubbling dynamic souring, the souring liquid and the egg stuff can be agitated, the salt more quickly infiltrates into egg whites and yolks from the sousing liquid, so as to shorten the processing cycle; the high-salt reverse infiltration of the egg whites can be achieved by adopting low-salt bubbling dynamic souring, the salinity of the egg whites of the finished product of the salted duck eggs is effectively lowered, and the moisture is improved, as a result, the product quality is improved, and a modern processing method for mass production of low-salt salted duck eggs is supplied.

The invention discloses a simple and economical method for separating a shell and a membrane so as to further obtain high-purity egg shell meal and the membrane, and a processing device. The method for processing the egg shell meal comprises the following steps of: removing residue egg liquid and impurities in the egg shell, drying and soaking the egg shell, and separating the shell with the membrane. The processing device comprises a drying device, a soaking device, a shell and the membrane separation device, a membrane collector, a shell collector and a circulation loop. Compared with the prior art, the method and the device enable the purity of the separated egg shell meal and membrane to be higher and the membrane to be more complete, and are lower in production cost.

A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

The invention discloses a preparing method of cocoa powder spice. According to the method, biological compound enzymes are firstly used for carrying out biological fermentation processing on natural cocoa powder, then, fermentation liquid is used as a natural nitrogen source to take Maillard flavor enhancing reaction with a carbohydrate source, the cocoa powder spice with richer fragrance and higher flavor enhancing ingredient content is obtained, and the cocoa powder spice is applied to recombined tobacco leaves. Compared with the cocoa powder which is not subjected to enzymolysis fermentation and Maillard flavor enhancement, the cocoa powder has the advantages that the fragrance of the cigarettes is richer, the baking fragrance is enhanced, the smoke gas stimulation is reduced, and offensive odor is reduced, so that the smoking flavor defects of great stimulation and poor mouthfeel of the recombined tobacco leaves are overcome.

The invention provides a method for improving quality of tobacco leaves by adding enzyme preparation, glucose and citric acid and belongs to the field of tobacco processing. The method includes: spraying, by weight of that of treated tobacco leaves, 0.05%-0.1% of xylanase solution (pH=8.0) onto surfaces of the tobacco leaves prior to placing the tobacco leaves at the temperature ranging from 55 DEG C to 60 DEG C and the humidity of 50-60% in an enclosed environment for 4-10 hours; then spraying, by weight of that of the treated tobacco leaves, 0.1%-0.4% of acid protease solution (pH=3.5) onto the surfaces of the tobacco leaves and subjecting the tobacco leaves to stored-leaves enzymolysis for 3-6 hours at the temperature ranging from 20 DEG C to 30 DEG C and the humidity of 50-60%; adding, by weight of that of the treated tobacco leaves, 2.0%-4.0% of the glucose and 0.5%-1.0% of the citric acid for leaves storage for 5-8 hours in an environment at the temperature ranging from 20 DEG C to 30 DEG C and the humidity of 50-60%, drying the tobacco leaves for 3-10 minutes at the temperature ranging from 110 DEG C to 150 DEG C, and keeping flowing of air and turning of the tobacco leaves to further remove offensive odor and stimulus in the low-grade raw tobacco leaves; placing the well-treated tobacco leaves in an environment of a constant temperature and humidity chamber 22 DEG C in temperature and 60% in humidity for balancing for more than 48 hours till moisture content is equilibrium to 12%, and shredding prior to packing the tobacco leaves. By the method, tobacco smoke strength, the stimulus and the offensive odor can be lowered, pureness and mildness can be enhanced, and aroma can be harmonized.

A process for improving quality and yield of collagen peptide coproduced from sodium chondroitin sulfate comprises the following steps: (1) degreasing bovine cartilage by supercritical/subcritical extraction; (2) hydrolyzing, flocculating and separating endonuclease; (3) carrying out ultrafiltration to separate chondroitin sulfate sodium and collagen peptide; (4) refining the sodium chondroitin sulfate; and (5) refining the collagen peptide. The process is used for extracting the dried bovine cartilage chondroitin sulfate sodium and collagen peptide, meanwhile, the product yield and quality are improved, and the obtained product is white in color and luster and free of beef tallow smell. According to the process, the dried bovine bones are adopted, so that the problems that domestic bovinefeeding and slaughtering are scattered, and fresh bovine cartilage is high in storage, collection and transportation cost and high in difficulty are solved; and the process is simple in technologicalprocess, easy to filter, short in production time, capable of saving energy and reducing emission, low in production cost and remarkable in economic benefit and social benefit, and processes such asresin decoloration and ion exchange are not needed.

The invention relates to a method of preparing high-content fenugreek gum from industrial grade fenugreek gum. The method is characterized in that through reflux purification, high speed centrifugation, enzymolysis, resin adsorption and drying, the high-content fenugreek gum which has a pure white color, no taste and no smell, is a transparent solution and has mannogalactan content great than or equal to 95%, protein content less than or equal to 1.0% and viscosity great than or equal to 5600mPaS is obtained.

The invention discloses a treatment method for wastewater containing sericin, which utilizes sericin itself to undergo a coordination reaction with metals to synthesize a sericin metal complex, and uses the complex as a flocculant to agglomerate and precipitate silk factory wastewater sericin, so as to effectively treat the wastewater, and finally recover the sericin protein at low cost by dilute acid washing. The method not only solves the environmental pollution problem caused by the high chemical oxygen demand of the waste water, but also effectively protects the water quality; at the same time, it realizes low-cost and effective recovery of the sericin in the waste water, turning waste into treasure. The development and implementation of this new process will bring not only good social benefits but also considerable economic benefits to silk enterprises in terms of wastewater treatment, so it has broad industrial application prospects.

The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product.

The invention discloses a low-protein feed for small broiler chicken and a preparation method thereof. The protein content of the feed is 17.0 to 18.0 percent and is 20 percent lower than that of a common feed for the small broiler chicken, and the feed is suitable for the small broiler chicken at the age of 15 to 35 days. Common bean pulp and mixed meal are prepared into enzymolysis bean pulp and enzymolysis mixed meal by enzymolysis, so that anti-nutritional factors are reduced, small molecular polypeptide content and soluble protein content are increased, and digestion and absorption of nitrogen-derived nutritional substances are facilitated. By reducing the protein content, the cost of the feed is reduced, and excrement discharge and pollution of livestock are reduced; and by enzymolysis, digestion and absorption of proteins for the small broiler chicken are improved, the growth performance, the feed-meat ratio and the chicken quality of the small broiler chicken are ensured, and economic benefits are improved.

The present invention relates to a mixed animal feed. Its composition includes (by wt%) 14-60% of conventional protein feed raw material, 5-80% of non-conventional feed raw material, 1.2-4% of amino acid, 0.01-0.05% of antioxidant, 1-25% of fat, 0.01-5% of enzyme preparation and 0.05-0.3% of mould inhibitor.

The invention relates to a processing method for preventing secondary muddying of wild blueberry clear juice. The processing method comprises the following steps of adding vitamin C (VC) into pulped and broken fresh blueberries, adding pectinase to carry out enzymolysis, squeezing blueberry pulp, after being subjected to the enzymolysis, in a squeezing machine to obtain blueberry juice, carrying out high-temperature enzyme deactivation on the blueberry juice, adding the pectinase and amylase to carry out secondary enzymolysis, adding acid proteinase to carry out the enzymolysis, filtering by utilizing a diatomite filtering machine to obtain blueberry clear juice after the enzymolysis, preserving the blueberry clear juice at a low temperature after carrying out high-temperature sterilization on the blueberry clear juice, carrying out chill filtering by utilizing a paperboard filtering machine, and carrying out filling so as to obtain the blueberry clear juice product. According to the blueberry clear juice prepared by utilizing the processing method, a secondary muddying phenomenon of the blueberry clear juice is effectively avoided, and the appearance quality of the product is improved, the processing method is simple, the preparation cost is low, the taste of the product is good, the nutrition is rich, and the blueberry clear juice is beneficial to human bodies.

The invention discloses fresh cassava dumpling wrappers and a preparation method thereof. The preparation method comprises the following steps: cleaning fresh cassava, completely removing the outer skin, and thoroughly steaming; breaking the thoroughly steamed cassava to obtain cassava granules; coldly extruding the cassava granules by using a double-screw bulking machine to obtain hot cassava dough; and finally immediately rolling the hot cassava dough to form round wrappers, namely the fresh cassava dumpling wrappers. The fresh cassava dumpling wrappers are rich in nutritional substances such as edible fibers, various vitamins, amino acids, calcium, potassium, phosphorus and magnesium, uniform in nutrition, high in viscosity, boiling-resistant and good in freezing-thawing stability, and have health effects of preventing obesity, relaxing the bowels and the like.