208results about How to "Protect Nutrients" patented technology

The invention discloses a manufacturing method for extracting and processing fresh juice stock solution by using dendrobium officinale as a raw material. The method furthest protect the color, flavor, nutrition and effective ingredients of dendrobium officinale fresh juice by surface sterilization of the collected fresh dendrobium officinale and technology of juicing, enzymolysis, vacuum degasification, micro-filtration, ultra-filtration, sterile filling, high-temperature instantaneous sterilization and the like, and meanwhile, the product is favorable for storing and realizing industrialized production. The dendrobium officinale is processed into the dendrobium officinale fresh juice stock solution which is easy to store, convenient to carry, simple to administrate, good in mouthfeel and easy to absorb and has health-care nutritional components and medicinal functions; the fresh juice stock solution does not contain any additive; and the content of the fresh juice stock solution reaches over 99 percent. The dendrobium officinale fresh juice stock solution can be administrated separately, also can be added into mineral water to form health-care beverage, also can be dissolved into wine to form nourishing health-care wine, and can be added into high-grade dishes to form nourishing dishes for eating.

The invention provides a fruit, vegetable or algae food capable of being stored for a long time. The food comprises vinegar, moisture, and leavenings of fruits, vegetables, Chinese herbal medicaments, coarse cereals or potatoes. The moisture content in the food is lower than 35 percent of the total weight of the food. The invention also provides a method for preparing the food, which comprises the following steps of: a, drying the fruits, the vegetables or the algae; b, soaking the dried fruits, the vegetables or the algae with the vinegar; c, drying the fruits, the vegetables or the algae soaked by the vinegar again; d, adding the leavenings of the fruits, the vegetables, the Chinese herbal medicaments, the coarse cereals or the potatoes into the fruits, the vegetables or the algae obtained in step c; e, drying the fruits, the vegetables or the algae added with the leavenings again; and f, adding the leavenings dried by spray into the dried fruits, the vegetables or the algae to obtain the fruit, vegetable or algae food capable of being stored for a long time. The storage period of the food can reach one year and six months at normal temperature.

The present invention discloses a fruit juice extraction method, in the concrete, it relates to a freeze-juicing method of chayote, belonging to the field of food processing technology. Said method includes the following steps: firstly, freezing chayote fruit, after the chayote fruit is completely frozen, defreezing, crushing the defrozen chayote fruit and extracting its juice, adding the water into the fruit dregs to make secondary juice extraction, combining two juices so as to obtain the invented chayote fruit juice.

The invention relates to a lactobacillus plantarum strain (lactobacillus plantarum) which is preserved in the general microorganism center of China Committee for Culture Collection of Microorganisms on September 28th, 2014, and the preservation number is CGMCC No.9741. The invention further provides a fermentation agent for canned meat products containing the lactobacillus plantarum strain, and a fermentation method of the canned meat products. When air-dried sausages produced by the method provided by the invention are compared with air-dried sausages through natural fermentation, the fermentation period of the air-dried sausages is shortened, the production technology is easy to control, the product quality is steady, the flavor and the mouth feel are better, the residual quantity of nitrite of products is low, the air-dried sausages produced by the method provided by the invention can be directly eaten without hot processing, and the nutrient components and the flavor are better protected.

The invention discloses a jewel orchid healthcare tea and a preparation method. The method comprises the following steps of: carrying out sterilizing and enzyme killing on jewel orchid by adopting a microwave sterilization technology; dipping honey or sugar into the jewel orchid by utilizing a vacuum dipping technology; and then, processing and preparing the jewel orchid into any oral healthcare tea through freeze drying. The processed jewel orchid tea has vivid color and luster, short preparation time, easiness of operation, smooth product surface, good toughness, damage resistance and maintenance of original color, fragrance, smell, shape and nutrient content. The invention provides a jewel orchid healthcare tea with portability, easiness of storage, complete shape, dryness and rich nutrients for markets.

The invention provides a seafood can and a manufacturing method thereof. According to the invention, seafood is selected and washed, and is added into clear water; 2% of salt is added to the mixture, and the seafood is boiled in the salt solution; and the boiled seafood is cooled and canned. A preparation method of a broth comprises steps that: bones and chickens are added into clear water, boiled for 20 minutes, and are fetched and washed; 30kg of the bones, 10kg of the chickens, 5kg of mushrooms, and 150kg of water are mixed and boiled for 8 hours; the mixture is cooled, grease is removed, flavorings such as illicium verum are added into the soup, and the broth is heated for 2 hours; the obtained broth is screened by using a sieve of 120 meshes; the broth is fetched; flavorings such as salt and monosodium glutamate are added into the broth; the broth is sterilized, canned, and stored under constant temperature for 10 to 20 days, such that finished products are obtained. According tothe invention, odors of the seafood can be effectively removed. With the broth gel, nutrient components of the seafood can be protected. The seafood can is convenient and safe to seat, and has advantages of delicious taste, pure mouthfeel, and abundant nutrients. With the seafood can, consumer requirements can be satisfied.

The invention discloses a preparation method of an anti-oxidation and anti-pollution multi-nutrient block for dairy cows, belonging to the technical field of a block for the dairy cows. The method takes molasses, urea, vitamins and mineral elements as main raw materials; the anti-oxidation and anti-pollution multi-nutrient block is prepared by scientifically compounding natural antioxidant substances, Chinese herb extracts and seasoning extracts; the prepared multi-nutrient block for the dairy cows is moderate in hardness, dampproof, breakage-proof and high in weather fastness; the lapping surface of the block is low in bacterial content which is 1.5 per ten thousand of a comparison group; after the multi-nutrient block is used, the milk yield of the lactating dairy cows can be remarkably increased by 19.02%, the first estrus time is shortened by 13 days after parturition of the dairy cows, the conception rate of the dairy cows at the first estrus period is increased by 16.5% after parturition of the dairy cows, the oestrus proportion of the postpartum dairy cow group is increased by 18.4%, the feed intake and the immunity of the organism of the dairy cows can be effectively improved, the occurrence rates of nutritional diseases such as abnormal addiction disease, foot rot, white muscle disease, postpartum paralysis, rickets, mastitis, coarse fur and the like of the dairy cows can be remarkably reduced, and the occurrence rates are averagely reduced by 3.3-16.7%.

The invention discloses a preservation method of cordyceps sinensis, which comprises the steps of sequentially cleaning the head part, stroma and polypide of the cordyceps sinensis by use of linear running water; soaking the cleaned cordyceps sinensis in a 0.9% acid sodium chloride for 5-8 minutes, and draining; performing quick cooling treatment on the cordyceps sinensis for 5-12 hours at -75 DEG C; putting the cordyceps sinensis after the quick cooling into a vacuum refrigeration box at (-5)-(-25) DEG C, and starting the refrigeration gas self-control equipment in the refrigeration box, wherein the refrigeration gas self-control equipment controls a gas pump to introduce and / or extract oxygen, nitrogen and carbon dioxide gas into / out of the refrigeration box. By adopting the preservation method disclosed by the invention, the cordyceps sinensis can meet the sanitary requirement of direct eating; after long-time storage, the nutritional ingredients and activity of the cordyceps sinensis are barely lost.

The invention relates to a preparation method of special wholewheat staple food flour with the long shelf life. The method comprises the following steps that a wheat raw material is subjected to impurity removal through the processes such as cleaning, wheat wetting, wheat threshing and wheat rubbing and then threshed, ground and sieved, germs and bran are separated out, and a smashed endosperm material is obtained; the separated germs and bran are treated through microwave humidifying and extrusion expanding and then smashed at the temperature of below 40 DEG C, germ flour and bran flour are obtained and then mixed with endosperms in different proportions, and then the flour special for different kinds of wholewheat staple food is obtained. The preparation method has the following advantages that harmful substances such as eggs and microorganisms can be effectively killed, lipase, protease, amylase and the like can be completely inactivated simultaneously, the product quality is guaranteed, and the shelf life of the product is prolonged; the technological process is shortened, the operation time is short, the nutrient ingredients in wheat grains are protected, and therefore the nutritional value of the product is increased; 3, the wheat aroma of the product is increased, the mouthfeel and the color uniformity are improved, and the specific volume is increased.

The invention relates to the technical field of plant extraction, and especially relates to a heterogeneous and synchronous ultramicro original liquid extraction method and an apparatus thereof. The heterogeneous and synchronous ultramicro original liquid extraction method comprises the following steps: heating a plant full of water to 180-230DEG C, and cooling the upper portion of the plant to maintain the temperature in a range of 15-25DEG C and make the upper portion and a lower portion form convection current in order to form vacuum negative-pressure environment; cooling the plant to 75-95DEG C, and maintaining for 10-30h; and collecting the condensate liquid in the cooled position of the upper portion in order to obtain an extract liquid. The invention also provides the apparatus for enforcing the method. The apparatus comprises a raw material bin, an extraction bin, a heating device and a cooling device. A pyrolysis mode is adopted to rapidly puff cells in a raw material in order to make effective active components become micro-molecules easy to extract; the vacuum and negative-pressure low temperature extraction effectively protects nutrients in the raw materials; and fracture of molecular energy bonds supplements energy in the extraction process, so compared with traditional methods, the method disclosed in the invention has the advantages of environmental protection and energy saving.

The invention discloses an anti-oxidization and anti-pollution compound nutritional block for dairy cattle and an application thereof, belonging to the technical field of blocks for the dairy cattle. The anti-oxidization and anti-pollution compound nutritional block takes molasses, urea, vitamins and mineral elements as main raw materials; a natural antioxidant substance, a traditional Chinese medicine extract and a condiment extract are scientifically compounded and the prepared compound nutritional block for the dairy cattle has moderate hardness, is moisture-proof and breakage-proof and has strong weather resistance; the content of infectious microbes of a lapping face of the block is low and is 0.015% of control group; the milk yield of milk secretion dairy cattle can be obviously improved by 19.02%; the first estrus time can be shortened for 13 days after delivery of the dairy cattle, the conception rate of the dairy cattle at a first estrus period after delivery is improved by 16.5% and the estrus rate of the dairy cattle crowd after delivery is 18.4%; the feed intake of the dairy cattle and the organism immunity of the dairy cattle can be improved effectively; the occurrence rates of nutritional diseases including dairy cattle allotriphagia, hoof rot, white muscle diseases, paralysis of the dairy cattle after delivery, rickets, mastitis, rough fur and feather and the like are reduced obviously and are averagely reduced by 3.3-16.7%.

The invention provides an instant freeze-dried bird's nest product and a preparation method thereof. The preparation method comprises the following steps of: adding purified water into the bird's nest, soaking for 4-8 h at the temperature of 35-45 DEG C, and changing water once in the period; tearing along fibers after soaking to remove impurities, cleaning, adding auxiliary materials including crystal sugar and trehalose for blending, adding water for stewing, stewing on slow fire for 25-35 min, naturally cooling to the temperature of 50 DEG C or below, performing low-temperature dehydrationconcentration to 70-85% of water content for weighing; pre-freezing at the temperature of minus 35 DEG C to minus 40 DEG C, then freeze-drying in a freeze-dryer at the temperature of minus 60 DEG C tominus 65 DEG C for 44-52 hours, and packaging the freeze-dried bird's nest under vacuum to obtain the finished product. Under the condition that the taste of the freshly stewed bird's nest is not changed, the nutritional value of the bird's nest is kept, the quality is stable, the bird's nest is easy to absorb, the utilization rate is high, the storage time is long under the condition that no preservative is added, industrial production is facilitated, and the bird's nest is safe and convenient to eat.

The production process of instant mushroom food includes washing fresh mushroom as material, sterilizing with ozone solution, pickling and hardening with low concentration sodium chloride and calcium chloride solution, seasoning and pickling, vacuum packing, microwave cooking and sterilizing. The production process has no damage to the flavor of mushroom food and most of the nutrient components maintained, and the product may be stored, transported and sold and has storage period up to 6 months.

The invention discloses a method for preparing instant purple sweet potato microcapsule full powder, which comprises the following steps of: preprocessing, pulping, preparing wall material solution, mixing, homogenizing, spray drying and the like. By combining the selection of a specific wall material with operating steps and the selection of parameter conditions, two procedures of color protection and microcapsulation are integrated, so the method has the advantages of simple flow and easy operation, can maintain coloring matters, nutrients, flavor substances and the like of purple sweet potatoes to the maximum, and the obtained finished product purple sweet potato microcapsule full powder has the advantages of fine granules, large specific surface area, low viscosity, good dispersability and high water absorption speed.

The present invention relates to a microcapsule biological feed, which is characterized in that the microcapsule biological feed comprises, by weight, 40-50 parts of composite high protein powder, 5-10 parts of an algae single cell extract, 20-30 parts of microbial protein yeast, 20-25 parts of detoxification fermentation potato powder, a microecology nutrient solution, and a feeding attraction film coating agent. The microcapsule biological feed of the present invention has advantages of fine product quality, high efficiency, safety, environmental protection, production cost reducing, and the like. In addition, the biological product is adopted to replace the chemical antibiotic additive so as to improve the food safety probability.

The invention discloses a cooking method of a stretched noodle soup base, and belongs to the technical field of soup base food processing. The cooking method comprises the steps that raw seasoning juice is prepared; soybean sauce, salt, water, dried mushrooms and dried seafood are mixed and stewed by moderate heat for 1-2h; fragrance oil is prepared; edible fat and oil, chili, shallot and ginger are mixed, and heated by the moderate heat for 10-20min; the raw seasoning juice, the fragrance oil and a bone soup are mixed to form the stretched noodle soup base; and the stretched noodle soup base is cooled and preserved. According to the cooking method, inherent flavors of various raw materials can be presented to the greatest extent; a taste is pure and unadulterated; and the soft water is adopted for boiling, so that the probability of turbidity and sedimentation in the stretched noodle soup base is low.

The invention relates to a production process for wax gourd concentrated juice, and belongs to the technical field of food production processing. In the method, the wax gourd concentrated juice is prepared from wax gourd juice generated in the process of dehydration in mashed wax gourd stuffing production and by processes of enzyme killing, clarifying, decocting, concentrating, sterilizing and the like. When the wax gourd concentrated juice is stored at the temperature of below -18 DEG C, the quality guarantee period can reach 1 year; when the wax gourd concentrated juice is stored at the room temperature of between 20 and 25 DEG C, the quality guarantee period can reach three months; and thus, the utilization rate and additional value of wax gourd agricultural products are improved, and the production running cost of enterprises is reduced. Manufacturers can blend wax gourd juice drinks with different types at any time according to different requirements. By the production process, the problem that the conventional raw wax gourd juice is easy to deteriorate and cannot be stored for a long term, and the problem that due to the limitation of the production of the enterprises for the wax gourd juice drinks by the growth period of the wax gourd agricultural products, the enterprises only can produce intermittently are solved. Simultaneously, the original nutritional ingredients and flavor of the wax gourd juice are kept, so that the wax gourd juice drinks produced in the later period have good mouthfeel and are beneficial for the health of drinkers.

The present invention discloses a preparation method of health care tea oil, and most of unnecessary components and harmful ingredients of the prepared health care tea oil are filtered by low-temperature oil squeezing, alkali refining, water washing, decoloration, deodorization, secondary decoloration, freezing and extraction for comprehensive treatment. The prepared health care tea oil also contains monounsaturated fatty acids, unsaturated fatty acids, vitamin E, polyphenols and flavonoids, and other a lot of highly active substances, has health effects, and is especially suitable for pregnant women, children and middle and old age people to consume.

The invention discloses a preparation method of a bamboo tube tea, wherein the preparation method comprises the steps: commercially available Pu'er tea or black tea is selected for use, and the moisture content is less than or equal to 5%; pure natural fresh cut moso bamboo is selected for use, a separation layer of each of bamboo joints at the top and the bottom of a bamboo tube is opened with a small opening used for filling tea leaves, and separation layers of bamboo joints inside the bamboo tube are all broken through; the tea leaves are filled by the steps that the dried Pu'er tea or black tea is loaded to the bamboo tube from the small openings, the tea loading amount in the bamboo tube is 50-70% of the volume of the inner chamber of the bamboo tube, the openings of the bamboo tube are plugged by porous plugs and the like, the bamboo tube is heated on a baking furnace to make the outer surface of the bamboo tube burnt, the bamboo tube has at least 1 / 4 of circumference area over-burnt from the bottom to along the bamboo tube circumference upwards, moreover, the bamboo tube rotates at the speed of 10-12 RPM while the outer surface of the bamboo tube is burnt, the burning time of the bamboo tube is 40-60 minutes at each time, and a criterion that the tea leaves in the bamboo tube are controlled to be not burnt at each time of burning is provided; light wave drying is carried out; freezing, detection and vacuum packaging are carried out. The tea leaves have unique characteristics of sweet and bamboo fragrant flavor.

The invention discloses a method of preparing water chestnut juice through composite enzymolysis and belongs to the field of food technology and bioengineering. The method includes: pulping water chestnut; adopting a twice-enzymolysis mode. A composite enzyme preparation composed of cellulase, pectinase, amylase, glucoamylase and protease is used to decompose water chestnut tissue, synergistic effect of a composite enzyme is brought into full play, soluble micromolecular substances in the water chestnut tissue are released to greatest extent, and juicing rate and nutritional substance content of the water chestnut juice are increased.

The invention belongs to the technical field of microcapsules, and in particular relates to a preparation method of novel allicin microcapsules. The microcapsules are mainly prepared by extruding fresh mashed garlic and amylose by virtue of an extrusion method under normal pressure with allicin in fresh garlic as a core material and the amylose, which has double properties of being hydrophilic and lipophilic, as a wall material. The preparation method is characterized in that an inclusion complex is formed from a hydrophobic lumen, which is of a spiral structure, of the amylose and the allicin in the garlic through a supramolecular interaction, so that allicin molecules are embedded, and the novel allicin microcapsules are formed. The method overcomes shortcomings of an existing garlic processing course that deodorizing cost is high, the structure of the allicin cannot be damaged easily, the process is complex or the flavor of the garlic is affected due to the introduction of other additives and the like. The novel allicin microcapsules not only can closely cover a volatile sulfur-containing compound generated from the garlic but also can protect other active ingredients and nutrient ingredients of the garlic; and the novel allicin microcapsules are relatively high in nutrition and health care functions.

The invention relates to the technical field of deep processing of food, in particular to a production method for preparing lyophilized donkey milk powder by low temperature sterilization, which is characterized by comprising the steps of pretreatment of fresh donkey milk, standardization, emulsification, high-pressure homogeneous emulsification, low temperature concentration sterilization, freezing, sublimation, desorption drying, powder collection and unboxing, milling and mixing and the like. In embodiments of the invention, twice homogenization, vacuum low-temperature sterilization, low-temperature freezing, sublimation and drying are performed, to maximally protect nutrients in raw milk, especially heat-labile active substances; meanwhile, the new homogenization process and the low-temperature sterilization process are employed, so that the yield of donkey milk powder is increased significantly; the rehydration and instant solubility of donkey milk powder are excellent; a gap in the market of lyophilized donkey milk powder at present is filled.

The invention discloses brain-tonifying intelligence-improving health-care sesame oil, which is characterized by being prepared from the following ingredients in parts by weight: 650 to 750 parts of black sesame, 560 to 600 parts of white sesame, 35 to 45 parts of walnut kernels, 12 to 15 parts of pine nuts, 10 to 13 parts of salmon, 1 to 2 parts of centella asiatica urban, 2 to 3 parts of hemerocallis citrina, 3 to 4 parts of concha ostreae, 1 to 2 parts of rehmannia glutinosa libosch and 1 to 2 parts of cassia. Besides the sesame, the brain-tonifying and intelligence-improving ingredients such as the walnut, the salmon and the centella asiatica urban are also added, so the edible value of the sesame oil is increased, and the health-care sesame oil has the unique diet therapy health-care effect; the production process adopts an environment-friendly efficient supercritical carbon dioxide fluid extraction technology; and the nutritious contents in the ingredients are protected to the maximum degree. The health-care sesame oil has intense fragrance, is clear and transparent, and is particularly suitable for students and mental workers to achieve daily health-care purposes.

The invention discloses a rice huller and a rice husking machine. The rice husking machine comprises the rice huller, a second-grade rice milling device, a third-grade rice milling device and a motor. Compared with a traditional rice milling device, the rice husking machine has the following advantages: (1) the rice huller is operated by a centrifugal parabola principle after improvement to achieve the advantages of small size, low noise and compact structure; (2) multi-row combined rice milling is adopted, and a multi-grade light milling mode is adopted to protect nutritional ingredients of rice grains; and (3) a traditional rice mill is totally driven to operate by one motor to directly cause heavy load of the motor; after improvement, conversion belt wheels are used for driving; one of the rice mill and the rice huller is only driven to rotate during rotating in one direction; for example, when the conversion belt wheels rotate clockwise, the rice mill is driven to rotate, and the rice huller is stopped working; when the conversion belt wheels rotate anticlockwise, the rice huller is driven to rotate, and the rice mill is stopped working; and another advantage is simple assembly and energy conservation.

The invention discloses hyperlipidemia hypertension prevention health care sesame oil which is characterized by being prepared from the following raw materials by weight: 750-850 parts of white sesame, 300-340 parts of black sesame, 50-65 parts of peanut, 25-35 parts of almond, 35-45 parts of sunflower seeds, 5-8 parts of samara, 15-18 parts of corn germ, 2-3 parts of hazel leaves and 4-6 parts of black fish skin. The hyperlipidemia hypertension prevention health care sesame oil is added with sesame, also added with the almond, samara, corn germ and other raw materials rich in linoleic acid, and has the three-highs prevention effect; the production process adopts environmentally-friendly efficient supercritical CO2 fluid extraction technology to maximize the protection of the nutritional components in the raw materials; and the health care sesame oil is rich in flavor, clear and transparent, and particularly suitable for three-highs people for daily health care.

The invention provides a healthy and environment-friendly antirust agent. The healthy and environment-friendly antirust agent provided by the invention is characterized by being prepared from a raw material containing tea polyphenol. The healthy and environment-friendly antirust agent provided by the invention is capable of preventing tools, equipment and the like contacted with materials from being rusted, oxidized and the like under the acid-base action of foods, drugs and health-care products in the production, transportation and storage processes of foods, drugs and health-care products; and thus, the security levels of the products are ensured.

The invention discloses a utilization method of yellow thick liquid obtained after preparation of bean curd through a functional coagulator. The utilization method comprises the following steps: using soybeans as raw materials, and sequentially performing the steps of soaking, grinding soybeans into thick liquid, boiling the thick liquid, filtering, cooling, dripping the coagulator into the thick liquid, leaving the thick liquid to stand for coagulation, and squeezing for shaping, so as to obtain bean curd and the yellow thick liquid; adding 2000 ml of the yellow thick liquid into a fermentation tank of 3000 ml, performing steam heating till the temperature is 90 DEG C and keeping the temperature for 20 min; adding cane sugar of which the volume is 6% of the total volume of the yellow thick liquid, and cooling to 30 DEG C; inoculate a shake flask with the mixture of the yellow thick liquid and the cane sugar, leaving to stand and fermenting for 8h under the environment of 30 DEG C, obtaining fermentation products, and performing filtering, split packaging, sterilization and inspection on the fermentation products, so as to obtain a finished beverage. Compared with the prior art, the utilization method has the advantages that the yellow thick liquid obtained after the process that bean curd is manufactured by dripping a chitosan and acetic acid composite coagulator into the thick liquid for coagulation has no residual brine with hypotoxicity, the complex process of desalting for the yellow thick liquid obtained by adopting a traditional method can be eliminated as the yellow thick liquid which is produced in the manufacturing process, has no toxicity and is high in nutritive value is collected, and the functional beverage can be prepared from the yellow thick liquid which has no toxicity and is high in nutritive value through the fermentation method.

The invention discloses a method for preparing nattokinase by a liquid fermentation method. The method comprises strain activation, culture medium preparation, seed preparation, inoculation, temperature change fermentation and post-treatment. The method combines strain activation, culture medium preparation, seed preparation, inoculation, fermentation and post-treatment. The whole process is carried out in a clean or sterile environment. The method does not produce escape, overflow, dropping and leakage and satisfies GMP requirements. Compared with the traditional method, the method provided by the invention utilizes an ingenious multi-component medium design and provides a good material basis for growth of nattokinase production bacteria. Through use of a surfactant, nattokinase production and secretion are significantly improved. Through use of the temperature change fermentation method and process, a nattokinase yield is improved by 6-38%. The method has reasonable and advanced processes, is suitable for expanding reproduction, significantly improves a yield and product quality, is environmentally friendly and can be widely used for research and development of nattokinase and other related products.

The invention relates to a nutrient strengthened feed additive as well as a preparation technology and application thereof. The preparation technology mainly comprises the following steps of (1) pretreating materials: uniformly mixing nutrient-enriched plant biomass to be treated, with a 0.1-1% ferrum-free calcium chloride aqueous solution; (2) pretreating the nutrient-enriched plant biomass through an oxygen-free calcium salt hydrothermal method so as to obtain solid hydrothermal plant biomass; (3) mixing the solid hydrothermal plant biomass with nutrient-enriched microorganism thalli to obtain a mixture, pouring the mixture in a colloid mill, and performing treatment so as to obtain colloid mill treatment fluid; (4) adding an antioxidant to the colloid mill treatment fluid; and (5) homogenizing and emulsifying the oxidation resistant-colloid mill treatment fluid with a high pressure homogenizer. The nutrient strengthened feed additive prepared by the preparation technology disclosedby the invention forcefully protects nutrient components in plant seeds, has the advantages of being high in digestibility, good in absorptivity, high in nutrient conversion rate and high in deposition rate, can notably increase the content of specific nutrients in livestock and poultry products, and can be used as a feed additive for livestock and poultry, aquaculture animals and companion animals.

The invention discloses an anti-oxidation anti-aging health-care sesame oil which is characterized by comprising the following raw materials in parts by weight: white sesame 1300-1350, corn germ 20-24, red clover 2-3, ganoderma lucidum 1-2, acanthopanax 1-2, rhodiola rosea 3-5, eggplant peel 1-2, lemon peel 1-2, and pomelo peel 1-2. Besides the sesame, the anti-oxidation raw materials such as the red clover and the rhodiola rosea are also added into the sesame oil to increase the edible value of the sesame oil, so that the sesame oil has special diet therapy health care effects, and moreover the preparation method adopts the environmentally-friendly high-efficiency supercritical carbon dioxide fluid extraction technology, so as to protect the nutrient ingredients in the raw materials to the maximum extent. The health care sesame oil has a strong fragrance and is clear and transparent, and is especially suitable for daily health care of consumers.