6results about How to "Preserve nutrients" patented technology

The invention provides a preparation method of low-sweetness preserved polygonatum sibiricum. The preparation method comprises the following steps: preparing citric acid, preparing a sugar solution, peeling and slicing polygonatum sibiricum, freezing, pre-cooking and protecting color, boiling with sugar at high pressure, performing ultrasonic sugaring, baking and packaging. The low-sweetness preserved polygonatum kingianum is prepared by utilizing pharmacology property of polygonatum kingianum, through a high-pressure sugar boiling and ultrasonic sugaring method in combination with the advantages of low calorie and mild sweetness of trehalose, so that the taste of a polygonatum kingianum product is improved, the intake of heat by consumers is reduced, and the health level of citizens is improved.

This invention discloses a fermented feed based on fresh ginger vines and its application in improving the growth performance of fattening pigs. Belonging to the field of livestock feed processing, it is prepared by fermenting pretreated fresh ginger vines and fruit pomace with the addition of a mixed microbial agent. The resulting fermented feed based on fresh ginger vines is mixed with a basic feed and used to feed fattening pigs. This results in improved disease resistance, reduced disease incidence, increased feed intake, and lower production costs.

The utility model relates to the technical field of vertical greening, in particular to a porous plant planting expansion sheet, the application mode of the expansion sheet is that a vertical greening wall body or a plurality of expansion sheets are fixed in a surrounding mode, each expansion sheet comprises a first connecting part, a surrounding part and a second connecting part, a certain connecting included angle is formed at the connecting position of the first connecting part and the surrounding part, and the second connecting part is connected with the surrounding part. The other end of the enclosure part is connected with the second connecting part, a certain connecting included angle is formed in the connecting position, a bearing cavity for plant growth substances is formed between the enclosure part and the wall body, and a plurality of plant planting grooves are formed in the end, away from the wall body structure, of the enclosure part. The expansion piece applied to the vertical greening wall can be produced in a modularized and batch mode, is used independently or in a combined mode, and is convenient to use and disassemble.

This invention provides the application of *Streptomyces alogie* in sugarcane preservation, relating to the field of sugarcane preservation technology. Sugarcane tops and leaves treated with *Streptomyces alogie* fermentation broth can effectively slow down the loss of chlorophyll and water, exhibiting a good preservation effect. This further slows down the loss of moisture and nutrients when sugarcane tops and leaves are used as silage, extending the storage period to 10 days, while remaining safe for humans and animals. Sugarcane stalks treated with *Streptomyces alogie* fermentation broth can slow down the rate of decay and spoilage during transportation and storage, extending the storage period to 30 days, thus achieving the goal of long-term sugarcane preservation and providing significant economic and social benefits for industrial development.

The invention discloses a method for preparing low-beany-flavor soybean milk by combining microwaves with high-pressure homogenization, and belongs to the technical field of soybean product processing. In order to eliminate beany flavor in soybean milk and promote popularization of soybean milk and products thereof, the invention provides a preparation method of soybean milk with low beany flavor. The method mainly comprises the steps of microwave treatment, soaking, pulping, ultrasonic treatment, high-pressure homogenization, heating and the like, wherein the microwaves are mainly adopted for deodorization treatment. According to the method, the problems existing in the existing soybean milk pretreatment and pulping technology are solved, the lipoxygenase activity of the soybeans in the pulping process is reduced, meanwhile, the taste and stability of the soybean milk are enhanced, the beany flavor in the soybean milk is effectively removed, and the obtained soybean milk has the advantages of being good in stability, excellent in flavor and taste and the like.

The invention belongs to the technical field of health-care beverages, and particularly relates to a common turnip beverage for relieving altitude stress and a preparation method of the common turnip beverage. According to the common turnip beverage, the adopted common turnip extracting solution is subjected to enzymolysis treatment, so that nutritional ingredients of common turnip cells are fully released and fused into the beverage, the spicy taste and the bitter taste of the common turnip are reduced, the taste of the beverage is improved, and ingredients such as the maca, the red dates, the Chinese wolfberry fruits and the tremella fuciformis are added into the common turnip beverage; according to the common turnip beverage, the anti-hypoxia, anti-fatigue and immune effects of the common turnip beverage are remarkably improved, the maximization of the nutritional value of each raw material is ensured by adopting a mode of independently extracting the raw materials and then mixing the raw materials, and the taste is remarkably improved by adding the honey, the mint and the vanilla extract. The brassica rapa L. beverage prepared by the preparation method disclosed by the invention is excellent in mouth feel, anti-hypoxia, anti-fatigue and capable of enhancing the immunity of the organism, and has a good effect of relieving altitude stress.