57results about How to "Nutrients are stable" patented technology

The invention relates to a production method of whole wheat flour, solving the problems that wheat bran is difficult to crash, deficient in nutrient component utilization and shorter in shelf life. The production method of the whole wheat flour comprises the following steps: clearing wheat material, removing impurities in the wheat material, then rinsing to obtain wheat grains, carrying out heat treatment for sterilizing, killing enzyme and drying, and then crashing the wheat grains, wherein various known treating methods, such as a microwave heating method or a hot-air drying method can be adopted in the heat treatment method. As the optimal schemes, the water content of the rinsed wheat grains is 15-20 percent, and the water content of the wheat grains subject to heat treatment is below 14 percent. The invention has the advantages that: (1) the process flows are shortened; (2) the quality of the wheat bran is ensured by the rapid heat-moisture treatment, the shelf life is prolonged, and the problem that the wheat bran is difficult to crash is also solved; (3) the nutritional components in the whole wheat flour are stabilized, and the nutritional value of the product is improved.

The invention provides a camellia seed oil-containing micro-emulsion mask liquid with a repair effect and a preparation method thereof. The mask liquid is prepared from 10 to 60 percent of polyol, 0.5to 10.0 percent of lecithin, 0.05 to 5.0 percent of camellia seed oil, 0.5 to 5.0 percent of camellia flower and camellia leaf extracts, 0.05 to 1.0 percent of sterols, 0.005 to 0.5 percent of a ceramide compound, 0.05 to 1.0 percent of a thickener and 35 to 85 percent of water. According to the camellia seed oil-containing micro-emulsion mask liquid with the repair effect, insoluble effect substances such as the camellia seed oil, the ceramide and the sterols are prepared into the micro-emulsion mask liquid by adopting the lecithin serving as an emulsifier and a specific component polyol serving as a solvent, so that the effect substances are laid on the face with a mask fabric in the form of micro-emulsion to quickly infiltrate into the skin to repair a skin barrier and achieve good anddurable moisturizing effects. The micro-emulsion mask liquid is high in stability and is not layered even after being subjected to a centrifugal test.

The invention discloses an inactive double-protein lactobacillus beverage and a preparation method of the beverage. The inactive double-protein lactobacillus beverage comprises the following components by weight percent: 0.5-2.5% of vegetable protein, 1-3% of animal protein, 8-10% of white granulated sugar, 0.5-2.5% of prebiotics, 0.1-1% of citric acid, 0.1-1% of sodium citrate, 0.01-0.1% of phosphate, 0.1-1% of lactic acid, 1-8% of stabilizing agent, 0.01-0.05% of preservative, 0.02-0.1% of lactobacillus, 0.01-0.05% of edible essence and the balance of water. The inactive double-protein lactobacillus beverage is high in protein content, and the protein content reaches up to 1.5%; the proportion between animal protein and plant protein is proper, so that the nutrition is more balanced; furthermore, the product is stable in shelf life and does not have the phenomenon of protein precipitation.

The present invention is the bread worm protein extracting process with less nutritious matter loss. The technological scheme includes: stoving bread worm, stirring to form slurry, degreasing and filtering, adding salt or alkali to dissolving the coarse protein in the lower layer, isoelectric point salting-out or dialysis to coagulate and precipitate protein, stoving the precipitate to obtain bread worm protein. The present invention can extract bread worm protein accounting for 35.3-71.4 wt% of bread worm body and maintain the nutritious components effectively. The extracting process has harmless solvent oil used as the organic solvent, and may be applied in industrial production.

The invention belongs to the technical field of freeze-dried food processing, and in particular relates to a freeze-dried original-taste chicken soup and a manufacturing method thereof. The freeze-dried original-taste chicken soup is prepared from the following materials in parts by weight: 50-60 parts of local chicken, 1-2 parts of Chinese-date, 0.5-1 part of medlar, 2-3 parts of ginger, 0.3-0.5 part of pepper, 1.5-2 parts of table salt, 0.1-0.2 part of aginomoto, 0.3-0.5 part of starch and 0.03-0.05 part of carrageenan. The freeze-dried original-taste chicken soup is nutrient-rich, high in food and nutrition value, long in shelf life and convenient to take, and also has an effect of enhancing immunity.

The invention discloses macro-element nutrient solution for large-scale culture of Chlorella salina. The nutrient solution is nutrient solution (1000x) prepared by using 9 to15 parts of urea, 1 to 3 parts of sodium dihydrogen phosphate, 0.3 to 0.5 part of ferric trichloride, 1.3 to 1.8 parts of EDTA-2Na and balance of water. The nutrient solution disclosed by the invention is used for the large-scale culture of Chlorella salina, has the advantages that the growth of Chlorella salina can be promoted, the culture density is improved, the culture efficiency is improved and the cell nutrient components of the obtained Chlorella salina are stable, and further has the characteristics of high culture density, long duration and low cost.

The invention provides a food preservation film. The food preservation film comprises the following raw materials: a high polymer resin base film and an active ingredient; the mass concentration of the active ingredient ranges from 0.1% to 0.5%; the high polymer resin base film comprises one of LDPE (Low-Density Polyethylene), PP (Poly Propylene) and EVOH (Ethylene Vinyl Alcohol copolymer); and the active ingredient comprises a mixture of Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in a mass ratio of 1: 1. The food preservation film is capable of effectively retarding the oxidization of chilled fresh pork, inhibiting the juice loss of the chilled fresh pork and also sterilizing in a temperature range of 0 to 4 DEG C, and therefore, the storage period of the chilled fresh pork product can be effectively prolonged, the cost can be reduced, and the problems of the flavor change of the pork products, the loss of nutrient substances and low safety caused by the traditional food preservation films also are solved.

The invention provides children formula milk containing OPO structure fat and a preparation method of the children formula milk. The children formula milk comprises 35-50 parts of whole milk powder, 20-35 parts of skimmed milk powder, 30-45 parts of demineralized whey powder, 17.9-32.9 parts of auxiliary materials, 0.1-0.5 part of docosahexaenoic acid oil, 0.2-1.0 part of arachidonic acid oil, 0.5-2 parts of concentrated whey protein powder, 1.5-2.0 parts of a compound emulsion stabilizer, 0.1-0.5 part of sodium citrate, and 0.5-1.5 parts of dipotassium hydrogen phosphate, and further comprises 15-25 parts of 1,3-dioleoyl-2-palmitoylglycerol and 15-25 parts of refined vegetable oil, wherein the refined vegetable oil is mixed oil of one or more kinds of sunflower oil, rapeseed oil, soybean oil and palm kernel oil. In the preparation method, emulsifying agents such as mono-and diglycerides of fatty acids and phosphatide are added, and fat multistage emulsifying treatment of high-emulsifying cutting for three times, and second-class homogenizing for three times are performed, so that the average particle sizes of granules of the treated fat are 400nm-1<mu>m and extremely stable, the condition that the fat is agglomerated and floats can be effectively avoided, and the oxidization degree of the fat is reduced.

The invention provides a premix compound special for organic cows. Each kilogram of the premix compound special for the organic cows comprises 2.5 to 3.3 g of cod-liver oil, 1.7 to 2 g of germ oil, 33.3 to 83.3 g of magnesium oxide, 250 g of rock flour, 16.6 to 33.3 g of gypsum, 166 to 330 g of tricalcium phosphate, 1 to 1.7 g of bluestone, 10 to 20 g of selenium yeast, 166.7 to 200 g of iodized salt, 0 to 83.3 g of bicarb and the balance of rice chaff. The premix compound special for the organic cows has reasonable mixture and comprehensive and rich nutrient with reasonable ratio, and can promote the health of the cows; and the produced milk has high nutritive value, and contributes to promoting human health.

The invention discloses a high-yield tomato planting method in a winter greenhouse, and relates to the technical field of vegetable planting, wherein the high-yield tomato planting method comprises: seed treatment, seedling raising, seedling-stage management, land preparation, transplanting, seedling recovering, greenhouse management and harvesting. According to the present invention, by carryingout optimized management on various stages such as seedling raising, transplanting, planting and the like, the yield of tomatoes can be increased, the good taste and the good quality can be achieved.

The invention relates to a method for preparing fish tidbit. Firstly, fish meat is stewed and squeezed, so that part of water and fish oil in the fish meat are removed, bacteria in a fish body are effective killed, and fishlike smell generated by proteolysis caused by microbial metabolism in fish meat and clam smell and fishlike smell generated by oxidation of unsaturated fatty acid in the fish oil during the later processing are reduced. Meanwhile, the fish meat is baked at 100-110 DEG C until the water content is 5-10 percent, so that the fish meat can give out burnt flavor effectively, and the fish meat tastes better. A mixed solution of cooking wine and water is adopted to soak soybean protein, so that removal of the beany flavor of the soybean protein is facilitated. The cooking wine is in full contact with fish protein powder during mixing, and the fishlike smell of the fish protein powder is further removed in the drying process. Compared with a method that the cooking wine is directly adopted to soak the soybean protein, the method provided by the invention has the advantages that the loss of fish smell can be effectively reduced. Compared with a method that water is directly adopted to soak the soybean protein, the method provided by the invention has the advantages that the drying time can be effectively shortened and the production efficiency is improved.

The invention relates to a feed additive capable of treating constipation of pregnant sows and strengthening production properties and a preparation method of the feed additive, and belongs to the field of feed additives. The feed additive capable of treating constipation of pregnant sows and strengthening production properties comprises the following raw materials of 20-30 parts of dietary fibers, 20-30 parts of yeast culture, 10-20 parts of xylooligosaccharide, 5-10 parts of radix codonopsis, 5-10 parts of radix angelicae sinensis, 3-5 parts of bighead atractylodes rhizomes and the balance of zeolite powder complemented as carriers. The preparation method of the feed additive comprises the following steps of weighing the dietary fibers, the yeast culture, the xylooligosaccharide, the radix codonopsis, the radix angelicae sinensis, the bighead atractylodes rhizomes and the zeolite powder, crushing the weighed dietary fibers, the weighed radix codonopsis, the weighed radix angelicae sinensis and the weighed bighead atractylodes rhizomes, performing screening through a sieve, and uniformly mixing the raw materials, so that the feed additive is prepared. The addition quantity of theadditive provided by the invention to a complete compound feed in the proportion being 0.25%-0.30% during the period from the breeding of sows to pregnancy time being 90 days, and the addition quantity of the additive is 0.40%-0.50% during the period of pregnancy time being 91 days to childbirth. The palatability of the sows can be improved, the intestinal microecology of the sows is promoted to be balanced, the constipation of the pregnant sows can be prevented and treated, the body condition can be improved, and the production properties of the sows can be strengthened.

The invention aims to provide a domestication method for increasing the recapture rate of releasing proliferation hippocampus fingerlings in bohai sea. The method includes the two parts of hippocampusphysique enhancement and domestication before releasing proliferation, increases the survival rate of the releasing proliferation hippocampus fingerlings in the natural environment, and improves thebenefits of releasing proliferation.

The invention discloses solidification type aloe yoghourt. The raw materials of the solidification type aloe yoghourt adopting the formula comprise the following components in parts by weight of 10-20parts of aloe, 10-25 parts of nonfat dry milk, 4-6 parts of granulated sugar, 2-5 parts of water soluble dietary fibers, 0.001-0.01 part of casoik flour, 0.001-0.01 part of transglutaminase and 2-5 parts of a composite fermenting agent. The casoik flour and the transglutaminase are used for replacing a stabilizing agent which is added, through controlling the activity of alpha-casein substrates in the casoik flour, and through catalytic conversion of the transglutaminase, the solidification property of the yoghourt is effectively improved, the nutrient value of the nonfat dry milk and the nutrient value of the aloe are reserved, the mouth feel of milk products is improved, and the tissue state is stable; and besides, the water soluble dietary fibers are added, so that the prepared yoghourt is healthier. The invention further discloses a preparation method of the aloe yoghourt. The preparation method comprises the steps of preparing materials, pretreating the aloe, performing sterilization, performing blending, performing homogenizing, performing sterilization, performing cooling, performing inoculation, performing fermentation, performing cold storage and performing mixing. In addition, compared with conventional solidification type yoghourt, the solidification type aloe yoghourt disclosed by the invention has better solidification property and smoothness, and whey separationis reduced.

The invention discloses high-copper feed for establishing an HLD (hepatolenticular degeneration) animal model and a preparation method of the high-copper feed and relates to the technical field of establishing of an animal model for a medicine experiment. According to the preparation method, soybean oil and cocoa butter are weighed in proportion and heated to be melted to a semi-flow fat material; raw materials are weighed and comprise casein, corn starch, maltodextrin, cane sugar, cellulose, L-cystine, composite mineral substances, anhydrous calcium hydrogen phosphate, calcium carbonate, citric acid monohydrate, multivitamins and choline chloride; the weighed raw materials are mixed and made into feed granules with the diameter of 10 mm and the length of 10-20 mm by a hoop standard granulator; a dehumidifier is used for dehumidification and drying for 24-48 h, and finally, the feed granules are obtained after drying; a product is packaged and subjected to irradiation sterilization with cobalt 60, and the finished product is obtained. The product contains stable nutrient ingredients and meets demands for hardness and taste according to the feeding habit of rodents; the model success rate is high, the process is simple and the modeling effect is good.

The invention relates to an amino acid beverage with good thermal stability and a preparation method thereof. The amino acid beverage is prepared from an amino acid component and an auxiliary material, wherein the amino acid component is prepared from the following component in parts by weight: 0.01 to 0.05 part of histidine; the auxiliary material is prepared from the following components in parts by weight: 0.2 to 0.4 part of stachyose and 0.08 to 0.3 part of acesulfame. According to the amino acid beverage provided by the invention, a high-temperature water bath is used for sterilizing and the sterilization effect reaches F0 value greater than 8; a solution environment is sterile and a preservative can be not used. Furthermore, a beverage formula does not contain monosaccharide so that the beverage is suitable for diabetes mellitus patient groups to drink. By regulating and controlling a specific ratio of the stachyose to the acesulfame and the amount of the histidine, the amino acid beverage has good thermal stability and stable nutrient components and Maillard reaction does not easily occur.

The invention discloses a D-galactose addition feed for constructing a senile dementia animal model and a preparation method thereof, and relates to the technical field of construction of a medical experimental animal model. The preparation method comprises the steps of: weighing corn oil and anhydrous milk fat according to a proportion and heating and melting the corn oil and the anhydrous milk fat into a semi-fluid state grease material; then re-weighing raw materials: casein, corn starch, maltodextrin, cane sugar, cellulose, DL-methionine, D-galactose, composite minerals, calcium carbonate, composite vitamins and choline bitartrate; mixing the weighed raw materials, and preparing feed particles with a diameter of 10mm and a length of 15-20mm by using a hoop standard granulator; performing dehumidification and drying for 24-36 hours again through a dehumidifier, finally obtaining dried feed particles; and packing products, carrying out irradiation and disinfection by using cobalt 60, and obtaining finished products. The D-galactose addition feed for constructing a senile dementia animal model has stable nutrient composition and meets the hardness and mouthfeel of eating habits of rodents. The process is simple and the molding effect is good.

The invention relates to a making method of a food seasoning, and discloses fresh shrimp-flavor instant noodle seasoning powder and a preparation method thereof. The seasoning powder is prepared from 75 to 90 percent of a mixture of a shrimp shell extract and a seaweed extract, 3 to 10 percent of monosodium glutamate, 6 to 15 percent of table salt, 0.2 to 0.5 percent of chilli powder, 0.3 to 0.6 percent of pepper powder, 0.2 to 0.5 percent of ginger powder and 0.2 to 0.5 percent of green onion powder. In the fresh shrimp-flavor instant noodle seasoning powder, shrimp shell is taken as a raw material, so that the cost is low; a carrier of a co-immobilized enzyme is prepared from seaweed as a raw material, and can be used as a composition of the seasoning powder, so that no additional antioxidant needs to be added; through a co-immobilized enzyme method, the protein hydrolysis efficiency is increased, and the process requirements are lowered; enzyme deactivation is performed through Maillard reaction, and meanwhile the product has a better flavor. The making method has the advantages of low process requirements, simple process, low raw material cost, mellow flavor and comprehensive nutrition, and is suitable for industrialization.