119results about How to "Prevent enteritis" patented technology

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu/ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention discloses a preparation method of a bean leisure food, comprising the following steps: a seed selection step, a soaking step, a steaming step, a fermentation step, a stir-frying step, acanning step, a sealing step and a sterilization step, wherein in the stir-frying step, beans after fermentation are stir-fried with ginger, scallion, pepper, iodized salt, monosodium glutamate, Chinese prickly ash, anise, fennel, cinnamon and vegetable oil; and in the canning step, the stir-fried beans are added into the vegetable oil to be immediately canned after being cooled, and the time is controlled within 30 min. The bean leisure food manufactured by the method has the advantages of good taste and rich nutrition.

The invention provides a multifunctional microorganism organic fish guano. According to a prescription, the multifunctional microorganism organic fish guano comprises the following components in percentage by weight: 25 to 30% of high-protein organic matters, 2 to 5% of compound microorganism bacteria, 8 to 10% of amino acid, 5 to 8% of fulvic acid salt, 25 to 30% of inorganic nitrogenous fertilizer, 15 to 20% of inorganic phosphate fertilizer, 2 to 4% of inorganic potassium fertilizer, 0.5 to 2% of trace elements, and 3 to 6% of zeolite powder; the high-protein organic matter are mainly prepared from poultry excrements, agricultural wastes and rot promoting bacteria by the fermenting process. The preparation method is characterized in that the components as shown in the prescription are overturned and fermented, uniformly mixed, crushed and sieved to prepare the fish guano. The fish guano brings complete and rich nutrition for fish, inhibits fish diseases, improves water quality as well as increases dissolved oxygen in water.

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and/or grain paste is prepared from, by weight, 1-100 parts of nut paste and/or grain paste, 0-50 parts of sugar and/or sugar substitute and 103-109 cfu/mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and/or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

The invention discloses a fermented carrot sauce and a preparation method of the fermented carrot sauce. The fermented carrot sauce is characterized by consisting of the following components in percentage by weight: 50 to 100 percent of carrot pulp and 0 to 50 percent of syrup or substitutive sugar. The preparation method comprises the following steps of: precooking carrots and then pulping the precooked carrots; uniformly stirring the components in percentage by weight, and sterilizing the mixture, wherein the sterilization temperature is between 85 and 132 DEG C, and the sterilization time is between 20 seconds and 30 minutes; after the sterilization, cooling the carrot pulp to the temperature of between 20 and 45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled carrot pulp according to a proportion of 103 to 109 cfu/mL, fermenting the mixture for 24 to 84 hours at 25 to 45 DEG C, and ending the fermentation when the pH value is between 2.5 and 4.0; and standardizing the fermented carrot pulp to obtain a finished product of the fermented carrot sauce. The preparation method can: (1) produce natural softness and sourness and effectively remove wild wormwood taste in the carrots; (2) improve the amino acid content in the carrot pulp by over 20 percent through lactic acid bacteria fermentation, improve flavor substances by over 30 percent, and effectively improve the flavor and the mouthfeel of the product; (3) fully maintain nutrient components such as vitamins, dietary fibers and the like in the carrot raw material; and (4) prolong the shelf life of foods and prevent putrescence.

The invention relates to the technical field of preparation of propolis soft capsules, in particular to propolis soft capsules and a preparation method thereof. The propolis soft capsules are prepared from the following raw materials by weight percentage: 30 percent of propolis powder, 63 percent of soybean oil and 7 percent of beewax. The propolis soft capsules are prepared by a series of operations including propolis filling liquid preparation, glue solution preparation, pill pressing, detection, formation, pill washing, drying, pill sorting, inner packing and packing. During the production of the propolis soft capsules, a small amount of auxiliary materials are used, and the used auxiliary materials are natural without side effects. The beewax, a kind of traditional Chinese medicine since ancient times, is used in the invention as an emulsifier, and is matched with the propolis in the invention. The beewax and the propolis are believed to be good for daily health care and have complementary functions. The beewax can be used for preventing stomachache, tracheitis and enteritidis, and has good effect on skin sensitivity and toothache. The propolis soft capsules can be quickly absorbed, are convenient to take and carry, are good in taste, can be easily stored without side effects, are safe, and contain high content of effective ingredients. In addition, the natural beewax is adopted as the auxiliary material.

The invention discloses a Chinese herb and vegetable mixed planting fish disease preventing fish and vegetable symbiotic cultivation system. The Chinese herb and vegetable mixed planting fish disease preventing fish and vegetable symbiotic cultivation system comprises a fish tank and a matrix planting groove, wherein the matrix planting groove is composed of a Chinese herb area and a vegetable area, and one side of the matrix planting groove is provided with a plurality of hydroponic planting grooves; the bottom of the matrix planting groove and the hydroponic planting grooves is provided with a recycling pool, the inside of the recycling pool is provided with a sinking pump and an ultraviolet lamp, the water outlet of the sinking pump is communicated with the fish tank and the hydroponic planting grooves through a third water pipe, and the bottoms of the hydroponic planting grooves are provided with fourth water pipes. The c Chinese herb and vegetable mixed planting fish disease preventing fish and vegetable symbiotic cultivation system is simple in integral structure and reasonable in design; fish feed serves as the nitrogen of both fish and vegetables, so that soil, fertilizers and pesticides can be saved, high water utilization rate and low waste generation can be achieved, production can be easy to control, more labor force can be saved and high yield can be ensured; further, fish diseases can be well prevented and low influence on vegetable productivity can be guaranteed, so that stable system operation can be ensure to the maximum degree.

The invention discloses a natto cake with a bowel relaxing function, which is prepared by raw materials in parts by weight as follows: 30-40 parts of eggs, 30-40 parts of white granulated sugar, 40-50 parts of corn flour, 5-7 parts of honey, 10-15 parts of cream, 1-2 parts of baking powder, 8-10 parts of fermented banana milk, 10-20 parts of roasted natto powder, 7-9 parts of banana skin fruit and vegetable paste, 1-2 parts of a traditional Chinese medicine extract and proper water. The natto cake is mellow in taste and has the health-care function of bowel relaxing.

The invention relates to a method for making fermented pickle. The fermented pickle is piquant, goes well with rice, can be directly eaten, and can also be used as a seasoning. The method comprises the steps of cleaning and airing fresh vegetables for later use, putting sorghum white spirit, anise, salt, crystal sugar, chili, ginger and water into a pickle jar, salting with the vegetables for 5 to 7 days, and thus obtaining the edible fermented pickle.

The invention discloses a production technology of bacillus subtilis fermented soybean meal. The production technology comprises the following steps: (1) bacillus subtilis strain activation; (2) bacillus subtilis strain liquid culture; (3) bacillus subtilis strain culture in a triangular flask; and (4) soybean meal fermentation. The production technology is simple and easy to understand, by the use of bacillus subtilis, prawn diseases can be reduced, and the prawn yield can be greatly improved, so that the economic benefit and biological environmental friendliness are improved, aquatic animal immune organ development can be stimulated, immunity of the organism is enhanced, the prawn diseases can be reduced, and the prawn yield can be greatly improved, so that the economic benefit and biological environmental friendliness are improved, the water quality is purified, no pollution and residue can be produced.

The present invention discloses a fermentation aroma type antibiotic-free enteritis-preventing ctenopharyngodon idellus young fish formula hard-particle feed, wherein soybean meal, lutjanus erythopterus powder, cottonseed meal, wheat, rapeseed meal, ramie fiber, Chinese herb powder, a feed additive, a mineral premixed material, calcium dihydrogen phosphate, calcium propionate and other raw materials are fermented, the fermented materials are dried, and crushing and low temperature granulation are performed to obtain the high digestion rate and high absorption rate fermented antibiotic-free ctenopharyngodon idellus young fish formula hard-particle feed. According to the present invention, the feed has advantages of high feed utilization rate, high anti-nutrition factor damage rate, high stability in the water and low feed coefficient; and with the application of the feed to feed the ctenopharyngodon idellus, the advantages of health fish intestinal tract, water pollution reducing, ctenopharyngodon idellus young fish survival rate improving, feeding cost reducing, good breeding fish shape, strong disease resistance, low incidence, effective prevention of the occurrence of stress enteritis, prevention of group infectious diseases, delicious fish meat, rich nutrition and human health care can be provided.

The invention relates to natto ice cream and belongs to the field of cold drink food. In the ice cream production process, natto accounting for 5% to 65% of the total weight of the ice cream is added, wherein the natto is natto particles or smashed natto pulp. The produced ice cream not only is cool and refreshing but also has the nutrition and health care function of the natto. After the natto ice cream is eaten frequently, the effects of intestinal flora balance adjustment, dysentery prevention, enteritis prevention, constipation prevention, blood fat reduction, cholesterol reduction, blood vessel malacia, high blood pressure prevention, arteriosclerosis prevention, osteoporosis prevention, female climacteric improvement, liver protection, alcohol effect alleviation and the like can be achieved. On one hand, the freezing and refrigeration environment of the ice cream can keep the activity of nattokinase in the natto and is beneficial to achieving the life benefiting health care function of the natto, and on the other hand, the flavor generated by fermentation of the natto and disliked by most of Chinese people is alleviated to a large degree and the improvement of the palatability of the natto is facilitated.

The invention discloses application of galanthamine in prevention and treatment for soybean meal-induced enteritis of fishes. According to a neuroregulation theory of intestinal mucosal immunity, in combination with two methods of disease modeling and biological information analysis, it is inferred that the galanthamine is a potential medicine for preventing and treating the soybean meal-induced enteritis; it is proved by an experiment that the galanthamine can activate expression of anti-inflammatory cytokines in intestinal tracts of bred fishes through addition into feed or intramuscular injection in backs, inhibit intestinal inflammations, maintain tight junctions of intestinal epithelium barriers, and inhibit intestinal epithelium apoptosis, therefore the enteritis caused by a soybeanmeal feed is relieved, recovery of growth of the fishes can be achieved, and therefore the galanthamine can be taken as a novel feed additive with an anti-inflammatory effect or an injection with an anti-inflammatory effect for injection operation.

The invention discloses a rabbitfish siganus oramin parent fish rearing method, which comprises the following steps: S1, trapping wild young fish in the natural environment, and then feeding the youngfish respectively in different net cages of the same pond according to trapped months; S2, maintaining the water body and water quality of the pond to be stable, and breeding the young fish for a period of time until the young fish grow and develop to maturity; S3, choosing individuals, which have large bodies, good vitality and wound-free body surfaces, as parent fish from sexually mature fish,and carrying out maturity inspection on the parent fish; and S4, carrying out artificial spawning induction and fertilization on mature fish. The life habit of rabbitfish siganus oramin is utilized tofeed the young fish in the different net cages of the same pond according to the trapped months, the mature degrees of parent fish reared in each batch can be different in different seasons, meanwhile, the young fish in each net cage basically develop to mature within the same period of time, the manpower, material resources and time required for screening the parent fish are substantially reduced, and the competitiveness of the parent fish is improved.

The invention discloses a method for preparing food therapy brown rice juice by co-fermenting bacillus natto and lactic acid bacteria. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 which can be used for producing nattokinase and pyrroloquinoline quinone, then mixing bacillus natto 10261 and 10263 to mutate an offspring, carrying out cell fusion subculture, further by adopting a matrix induction adaptive strategy on the technical basis of genome rearrangement, screening at high flux to obtain the bacillus natto used for producing the nattokinase and the pyrroloquinoline quinone at high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening out the methionine auxotroph lactobacillus casei; co-fermenting brown rice juice by using the screened bacillus subtilis natto and lactobacillus casei to obtain the brown rice juice rich in nattokinase and pyrroloquinoline quinone. The brown rice juice rich in nattokinase and pyrroloquinoline quinone, which is obtained through the method disclosed by the invention, achieves the pyrroloquinoline quinone content at 35-49 ng/mL and the nattokinase activity at 242-331 U/mL.

The invention discloses expanded compound feed capable of improving the intestinal health of bighead carps and a preparation method of the expanded compound feed, aims at providing an expanded compound feed which can improve the intestinal health of the bighead carps and the intestinal non-specific immunity of the bighead carps, maintain stability of intestinal flora and promote healthy growth of the bighead carps, and belongs to the field of aquaculture feed. According to the technical scheme, the expanded compound feed capable of improving the intestinal health of the bighead carps is prepared through the steps that a Chinese herbal medicine compound and basic ingredients are mixed, extruded, expanded and granulated, wherein the weight ratio of the basic ingredients to the Chinese herbal medicine compound is (998.0-999.7):(0.3-2), and the Chinese herbal medicine compound is prepared from, by weight, 0.1-0.5 part of fresh ginger, 0.5-1.5 parts of garlic, 0.1-0.5 part of rhizoma smilacis glabrae, 0.3-1.5 parts of folium perillae, 0.1-0.5 part of goldthread roots and 0.2-1.2 parts of plantain herb.

The invention discloses a making method of dietary therapy fermented leaf mustard. The making method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 generating nattokinase and pyrroloquinoline quinine, then mixing mutagenic descendants of the bacillus natto 10261 and 10263 generating the nattokinase and the pyrroloquinoline quinine for cell fusion subculture, carrying out high throughput screening to obtain the bacillus natto which can generate nattokinase and pyrroloquinoline quinine in high yield by further adopting a substrate-induced adaptive strategy based on a genome rearrangement technology; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening methionine auxotroph lactobacillus casei; and co-fermenting fermented leaf mustard by using the screened bacillus natto and lactobacillus casei to obtain the fermented leaf mustard rich in nattokinase and pyrroloquinoline quinone. According to the fermented leaf mustard rich in nattokinase and pyrroloquinoline quinone disclosed by the invention, the content of pyrroloquinoline quinone reaches 93-144ng/mL and the activity of nattokinase reaches 500-1210/mL.

The invention discloses a method of preparing yoghourt rich in nattokinase and pyrroloquinoline quinine through breeding bacillus natto and lactobacillus casei and co-fermentation. The method comprises the following steps: carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 capable of producing nattokinase and pyrroloquinoline quinine respectively, then mixing the mutation progenies of the bacillus natto 10261 and 10263, and carrying out cell fusion subculture and high-throughput screening to obtain bacillus natto capable of producing nattokinase and pyrroloquinoline quinine with high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotroph lactobacillus casei from the lactobacillus casei; co-fermenting fresh milk by using the screened bacillus natto and lactobacillus casei to obtain the yoghourt rich in nattokinase and pyrroloquinoline quinine. In the yoghourt rich in nattokinase and pyrroloquinoline quinine, which is obtained by the method disclosed by the invention, the content of pyrroloquinoline quinine reaches 137-149ng/mL, and the activity of nattokinase reaches 1935-2100U/mL.

The invention discloses a preparation method of fermented pineapple juice. The preparation method comprises the following steps: respectively mutating bacillus natto 10261 and 10263 used for producing nattokinase and pyrroloquinoline quinone by using nitrosoguanidine, mixing mutated products of the bacillus natto 10261 and 10263, performing cell fusion subculture, and performing high-throughput screening by further adopting a substrate induction adaptive strategy based on a genome rearrangement technology to obtain the bacillus natto which realizes high yield of the nattokinase and the pyrroloquinoline quinone; mutating lactobacillus casei by using the nitrosoguanidine, and screening methionine auxotroph lactobacillus casei; co-fermenting the screened bacillus natto and lactobacillus casei with pineapple juice to obtain the pineapple juice rich in the nattokinase and the pyrroloquinoline quinone. In the prepared pineapple juice rich in the nattokinase and the pyrroloquinoline quinone, the content of the pyrroloquinoline quinone is as high as 55ng/mL to 93ng/mL, and the activity of the nattokinase is as high as 420U/mL to 765U/mL.