1494results about How to "Nutritious" patented technology

The invention discloses a microbial organic fertilizer. The microbial organic fertilizer is prepared from the following raw materials in parts by weight: 10-15 of peanut oil residue, 25-30 of pig manure, 4-8 of kieselguhr, 1-2 of starch, 10-15 of diammonium hydrogen phosphate, 18-22 of potassium chloride, 1-2 of effective microorganisms (EM) microbial agent, 10-15 of rot pear, 15-20 of rot orange, 20-25 of mushroom residue, 10-12 of silkworm dropping, 2-4 of amino acid chelation liquid, 8-12 of overdue milk, 2-4 of fructus cnidii, 2-5 of dried tea residue, 2-4 of eucalyptus leaves and 1-2 of pumpkin vine. By the microbial organic fertilizer, disease resistance and drought resistance of crops can be effectively improved, and the harm to the soil is also correspondingly slowed down; the rot fruit syrup, the dried tea residue, the peanut oil residue and the like are airtightly fermented and used, so that the nutrient content of the microbial organic fertilizer is enriched, the cost is saved, and wastes are turned into wealth; and the nutrients of traditional Chinese medicines can play good function when the traditional Chinese medicines are soaked through vinegar, are easy to release and thus can be absorbed by crops.

The invention discloses two toadstool natural culturing methods belonging to one general invention conception. The first method comprises the following steps of mixing toadstool cultivated species with toadstool culturing materials and soil evenly, forming the mixture of the toadstool cultivated species, culturing materials and soil, sowing the mixture containing the toadstool cultivated species in a land and covering with soil with the thickness of 0.5cm-2.5cm; the toadstool culturing materials comprise herbaceous plant in grass family, crop straws, bran and KH2PO4, MgSO4, urea and other nutrient substances. The second method is as follows: hole sowing the toadstool cultivated species in the land directly and covering with soil with the thickness of 0.5cm-2.5cm. For the above two methods, at least one time of nutrition supplementation is carried out when mycelial is mature, and the nutrient supplementary solution is prepared by grass ash leachate, KH2PO4, MgSO4 and urea.

The invention discloses a nutrition meal replacement composition, which is prepared from the following components in parts by weight: 10-300 parts of euglenophyta powder, 60-500 parts of quinoa powder, 100-400 parts of chia seed powder, 40-450 parts of collagen powder, 50-520 parts of a carbohydrate compound, 0-200 parts of vitamin and 0-500 parts of mineral substances. The invention further discloses a nutrition meal replacement refresher. The refresher is prepared from the nutrition meal replacement composition and a food additive. The nutrition meal replacement composition has the effects of regulating intestinal tracts, dual-directionally regulating blood glucose and providing abundant nutrient substances needed for a human body while losing weight and controlling the weight.

The invention discloses a regenerating and repairing mask liquid by applying a snail mucus extract and a preparation method thereof. The mask liquid comprises a phase A as a functional ingredient, a phase B as a water phase ingredient, a phase C i.e., triethanolamin, and a phase D as an auxiliary agent ingredient. The preparation method comprises the following steps: heating up the phase B to 75-95 DEG C, preserving the heat at 70-90 DEG C, stirring to dissolve fully, adding the phase A at 50-70 DEG C, preserving the heat and fully dissolving, homogenizing for 2-3min, stirring uniformly, adding the phase C to neutralize at 40-60 DEG C, stirring uniformly, adding the phase E at 30-50 DEG C, and stirring uniformly. The make liquid disclosed herein is safe and effective, has fine molecules, can be rapidly absorbed by skin, is suitable for various types of skins, is helpful for improving sensitive skins, has obvious effect on preventing and improving scars, can mildly and effectively inhibit whelk, acne, and dark, provides skins with natural elastic force and collagen, and can effectively whiten, moisten, make spots fade away, prevent light aging, and delay skin aging.

The invention discloses a planting method of an ecological pear. The ecological pear without pesticide residue is planted by adopting a grass culturing and intercropping mode, adopting an organic fertilizer as a main fertilizer, and using physical and trapping ways to kill insects. According to the planting method, the problems that an existing pear tree planting method is low in the land use rate, high in pesticide residue and low in fruit quality can be overcome; furthermore, the planting method is free from pesticide residue and high in fruit quality, and the land can be effectively used.

The invention relates to fully-nutrient meal replacement maltose capable of invigorating the stomach and a preparation method of the fully-nutrient meal replacement maltose, and belongs to the technical field of a functional food. The fully-nutrient meal replacement maltose comprises the following raw material components in percentage by weight of 10-45% of brown rice, 0-40% of millet, 0-40% of black rice, 3-16% of corn, 3-10% of sorghum, 3-10% of oat, 3-15% of tartary buckwheat, 3-20% of red beans, 0-15% of black beans, 0-15% of mung beans, 3-15% of lotus seeds, 0-10% of poria cocos, 3-15% ofChinese yams, 10-45% of inulin, 0-1% of complex vitamins, 0-5% of composite mineral substances, 0-15% of hericium erinaceus, 0-5 % of cordyceps militaris, 0-10% of pea protein, 0-10% of oat fibers and 0-5% of konjac powder. The meal replacement maltose is rich in various grain coarse cereals, superior dietary fibers, vegetable protein, vitamins, minerals, hericium erinaceus and the like are added, so that the fully-nutrient meal replacement maltose is pleasant in mouth feel, rich in nutrition and convenient to carry and eat.

The invention relates to a preparation method for improving the gel hardness of fish balls, which is characterized by comprising the following steps of: separating fish meat by using a meat separator, removing fish bones and black films, putting fish fillets into 5 to 8 percent salt solution and soaking for 20 to 40 minutes with continuous stirring; putting the fish meat from which fishy smell is removed into clear water in an amount which is 4 to 6 times that of fish meat, slowly stirring for 8 to 10 minutes, repeatedly washing by using circulating water, dissolving 2 to 4 percent of salt in water, adding into minced fillets, milling for 2 to 4 minutes, adding 0.1 to 0.6 percent of transglutaminase (TGase), milling for 6 to 10 minutes, adding seasonings into the minced fillets, and milling for 1 to 4 minutes; adding 3 to 6 percent of wheat gluten into the minced fillets, and milling for 2 to 5 minutes; putting the minced fillets into a 0 DEG C refrigerator for 1 to 3 hours, forming by using a ball making machine, and ensuring that the weight of each ball is 7 to 15g; and heating the fish balls to the temperature of between 37 and 45 DEG C, keeping for 15 to 25 minutes, putting into a 70 to 85 DEG C water bath for 20 to 30 minutes, fishing out, quickly cooling, quickly freezing, and packaging. The fish balls prepared by the method have smooth and mellow appearance, smooth mouthfeel, high elasticity and rich nutrition.

The invention relates to living bacterium-containing fermented soft ice cream or soft popsicle paste and a preparation method thereof. The paste is prepared from, by weight, 0-82 parts of fresh milk, 4.5-15 parts of white granulated sugar, 1-3.5 parts of maltose syrup, 1-10 parts of high fructose corn syrup, 1-10 parts of skim milk powder, 1-10 parts of whole milk powder, 0.5-3 parts of whey powder, 0.5-3 parts of whey protein concentrated powder, 1-10 parts of cream, 0.001-0.2 part of DVS yogurt starter, 0.05-0.2 part of glyceryl monostearate, 0.05-0.2 part of glycerol distearates, 0.05-0.2 part of diacetyl tartaric acid ester of mono(di)glycerides, 0.05-0.2 part of hydroxy propyl distarch phosphate, 0.05-0.2 part of pectin, 0.05-0.2 part of agar, 0.05-2 parts of locust bean gum, 0.1-3 parts of modified starch and the balance water, or water is not needed. According to the living bacterium-containing fermented soft ice cream or soft popsicle paste and the preparation method thereof, after fermentation is conducted through lactic acid bacteria, the ice cream paste has the nutritional value of yogurt, and the taste and characteristics of the ice cream are achieved simultaneously; by means of technology processing, the paste can be transported and sold at room temperature.

The present invention is the technological process of preparing soybean protein peptide with soybean as material. The technological process includes dissolving soybean protein, the first enzymolysis, centrifugal separation to obtain supernatant and precipitate; separating and enzymolyzing the supernatant and the precipitate, with soybean glycopeptide being obtained via enzymolyzing the supernatant; centrifugally separating the precipitate enzymolyzing product to obtain supernatant and precipitate for the second time; separately drying the the supernatant and the precipitate to obtain amino acid balanced peptide and soybean polypeptide separately. The technological process is unique and low in cost, and the products have nourishing and auxiliary treatment effects and no toxic side effect and may be used widely in medicine and health food.

The invention relates to filed of liquid dairy products, in particular to a liquid dairy product containing oligomate and dietary fiber and a preparation method thereof. According to the liquid dairy product containing the oligomate and the dietary fiber of the invention, on the basis of 100 parts of the liquid dairy product by weight, the liquid dairy product comprises 30-99.6 parts of milk, 0.4-3.2 parts of oligomate buffer solution or oligomate buffer salt system with the pH value of 6.5-7.5, 0.1-5 parts of the dietary fiber and 0.2-0.5 part of stabilizer. The invention provides the diary product simultaneously in which the oligomate and the dietary fiber are simultaneously added, thereby successfully solving the problem of shelf-life stability after the matters are added, and the provided product has the characteristics of nutrition, safety, health on intestinal canals and the like.

The invention discloses a blueberry tablet and a preparation method thereof. The main compositions of the blueberry tablet are blueberry powder, carrot powder, medlar powder and chrysanthemum powder, and the weight ratio of each composition is 30-700: 100-300: 100-300: 50-150 according to the former sequence; the blueberry tablet can release asthenopia and has the effect of having relatively good health care function on the damnification of retina and lens of eyes and the cataract caused by that the lens become thick owning to the oxidation of free radical, glaucoma, retinitis, etc. Meanwhile, the blueberry tablet also has the advantages of being convenient for carrying and taking as well as being capable of being quantified for taking according to needs, etc.

The invention relates to the technical field of grape seedling cultivation, in particular to a grape seedling cultivating method. The grape seedling cultivating method includes the following steps that firstly, in early April, a grape seedling is cut into a grape shoot for cutting, wherein the length of the grape shoot for cutting ranges from 0.5 m to 0.8 m, and 4 to 6 bud eyes are reserved in the grape shoot for cutting, and then the grape shoot for cutting is disinfected through an ultraviolet sterilization lamp, wherein ultraviolet disinfection time ranges from 15 min to 30 min; secondly, a seedling bag filled with nutrient soil is placed on a seedbed, and the nutrient soil is completely irrigated through drop irrigation, wherein irrigation time ranges from 1 hour to 4 hours, the grape shoot for cutting is inserted into the nutrient soil after irrigation, and the bud eyes of the grape shoot for cutting are exposed out of the nutrient soil. According to the grape seedling cultivating method, seedling cultivation is conducted again in the seedling cultivation bag, nutrition supplied to the grape shoot for cutting is more sufficient, the grape shoot for cutting grows better, the excellent characters of a grape stock plant can be kept, the seedling reproduction number is increased by 50% in average compared with that of a root burying seedling cultivating method, and the yield obtained after fruiting is increased by 40% in average.

The invention discloses a method for quickly improving the outplanting rate of culture of kiwi fruit seedlings. The method has the technical characteristics that seeds of delicious kiwi fruits (i.e. the hairy variety) are adopted. The method comprises the steps of: sterilizing soil of a seedbed five to seven days before sowing, and soaking the seeds in water with the temperature of 50-60 DEG C for two to three hours before sowing; sowing in the middle ten days and the last ten days of January, transplanting at the appropriate time of the last ten days of March and the first ten days of April when young seedlings have four to five leaves, extirpating one to two knots at the tips of rootstocks in the first ten days of June, removing coppice shoots 5-10cm at the base parts of seedling trunks in time to guarantee smoothness of the parts of the seedlings to be grafted, grafting single-bud branches at the venter of the rootstocks in the first ten days and the middle ten days of June to the first ten days and the middle ten days of July, breaking the rootstocks off in the last ten days of July and the middle ten days of August, reserving four to five knots above engrafting buds, and breaking off the rootstocks with only barks remained; shearing the rootstocks in the first ten days of September, reserving 4-5cm stumps during stock shearing, removing buds of the rootstocks in time after stock shearing, removing the buds and shearing the coppice shoots as soon as the buds and coppice shoots are come out, and promoting the grafting buds to grow vigorously in combination with the supply of fertilizers and water; and making the kiwi fruit seedlings reach the standard of outplanting at the end of the same year, wherein the rate of outplanting in the same year reaches 80 percent to 90 percent.

The present invention discloses a fermented liquid suckling pig feed and a preparation method thereof. The preparation method comprises the following steps: conducting expanding culture of yeast and lactic acid bacteria respectively to obtain the seed yeast solution and the seed lactic acid bacteria solution; smashing the plant raw materials, and then adding the seed yeast solution, seed lactic acid bacteria solution and water into the smashed materials to conduct a mixed fermentation and obtain a liquid mixed fermentation product; firstly smashing the non-fermented raw materials, then adding the smashed non-fermented raw materials into the liquid mixed fermentation product, and mixing evenly to obtain the suckling pig feed. The fermented liquid suckling pig feed does not add any antibiotics, is rich in glucose, lactic acid, small peptides, yeast culture product, amino acids, vitamins and minerals, and has the characteristics of having balanced nutrition, good palatability, easy digestion, good absorption and low anti-nutritional factors. The suckling pig feed can enable the suckling pig to have a smooth transition from being fed by breast milk to being fed by liquid feed, thus achieving the effect of reducing the suckling pig diarrhea rate and improving the suckling pig survival rate.

A nutrient containing the conjugated linoleic acid for the people who is going to lose weight is prepared from 9 raw materials including protein, edible fibres fatty acid, inorganic salt, vitamine, useful bacteria, soybean isoflavone, etc.