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62results about How to "Raise cholesterol levels" patented technology

Method capable of improving egg yield of egg chicknes

The invention mainly relates to the technical field of breeding, and discloses a method capable of improving egg yield of egg chickens. The method comprises the steps of reducing the density, controlling the nutrition, sterilizing for resistance to diseases and adjusting the environment; the method is simple, so that the egg yield is increased by 13.4%, the feed-egg ratio is reduced, the shell cracking rate of eggs is reduced to 0.8%, and the economic income of a farmer is increased by 10.7%; the breeding density of egg chickens is reduced, the motion range of the egg chickens is increased, the egg fragrance is aromatic, the content of cholesterol is reduced by 10.3%, heart and cerebral vessel health can be protected, and a hypertension patient can also eat the egg; before egg-laying maturity, fermented egg-shell meal is added into feed, so that egg shells are changed into wealth from waste, the feed after fermentation is beneficial to digestion and adsorption, a calcium element in the body is increased, forming of egg shells is promoted, the egg yield is increased, and the egg cracking rate is reduced; potable water is replaced every day, the digestion and the adsorption are promoted, other ingredients can provided rich vitamin and mineral elements, can also resist bacteria and inhibit bacteria, strengthen the disease-resistant ability, reduced the occurrence of diseases, and improve the egg yield.
Owner:枞阳县恒祥生态农业有限公司

White chocolate and bean dreg crunchy candy and preparation method thereof

The invention discloses white chocolate bean and dreg crunchy candy which comprises the following raw materials in percentage by weight: 30-40 percent of bean dreg powder, 10-20 percent of malt sugar, 10-20 percent of powdered sugar, 10-20 percent of cooked flour, 3-6 percent of cream and 5-10 percent of white chocolate. The preparation method comprises the following steps: adding water into the malt sugar, the powdered sugar and the cream, cooking at the temperature of 100 to 140 DEG C into paste, adding the bean dreg powder and the cooked flour, mixing and shaping to obtain the bean dreg crunchy candy; melting the white chocolate, adding 10 percent of white granulated sugar, 10 percent of cream and 10 percent of butter, and stirring to obtain a white chocolate solution; controlling the temperature of the white chocolate solution to 40 to 60 DEG C, spraying a layer of white chocolate solution in a mold, cooling to the temperature of 15 to 20 DEG C, putting the bean dreg crunchy candy into the mold, continuously adding the white chocolate solution, so that the bean dreg crunchy candy is completely coated; and cooling to room temperature, and shaping in a refrigerator. The bean dreg powder is added into the crunchy candy, the surface of the crunchy candy is coated with the white chocolate is coated on, the variety of the crunchy candy is enriched, the nutritive value is improved, and the additional value of the bean dregs is increased, so that the nutritive value is reasonably utilized, and the white chocolate bean dreg crunchy candy has wide social benefits and economic benefits.
Owner:ANHUI SCI & TECH UNIV

Pure-grain avena sativa wine and preparation method thereof

PendingCN106754010APromote peristalsisReduce the chance of absorptionAlcoholic beverage preparationDistillationCholesterol
The invention belongs to the technical field of brewing and provides pure-grain avena sativa wine and a preparation method thereof. The pure-grain avena sativa wine and the preparation method thereof are used for solving the problems that high-quality avena sativa wine products are difficult in industrial production at present and the existing avena sativa wines are single in quality and odor type and cannot meet the taste requirements of customers. The pure-grain avena sativa wine is prepared from avena sativa, which serves as a main material, and red sorghum, barley and wheat, which serve as auxiliary materials, through brewing. The method comprises the steps of preparing a distiller's yeast, carrying out raw material treatment, carrying out fermentation, carrying out distillation wine extracting, and cellaring the obtained raw juice wine in a cellar. The pure-grain avena sativa wine is colorless and transparent, is free of suspended substances, is free of precipitates, is faint-scent and pure, has a full-bodied ethyl acetate fragrance and a special avena sativa grain fragrance, has a slight wheat fragrance and is comfortable in brewer's grain fragrance; the taste is lasting-sweet, refreshing and mellow and is sweet in aftertaste. The pure-grain avena sativa wine is rich in a variety of saccharide liquids derived from avena sativa fructose, thereby facilitating human body absorption and utilization, having the effect of alleviating postprandial blood sugar rise and being beneficial to the blood sugar control of diabetics; the pure-grain avena sativa wine can be used for improving a digestive function, promoting enterogastric peristalsis and alleviating constipation. The pure-grain avena sativa wine is used for lowering the cholesterol level of blood and improving immunity.
Owner:解振国
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