Patents
Literature
Patsnap Copilot is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Patsnap Copilot

50results about How to "Reduce the loss of nutrients" patented technology

Livestock and poultry manure fermentation microbial agent and method for applying same

The invention provides a livestock and poultry manure fermentation microbial agent and a method for applying the same, and belongs to the technical field of microbial fermentation. The livestock and poultry manure fermentation microbial agent comprises zymocyte and biological active factors. A mass ratio of the zymocyte to the biological active factors is 100:2-8. The method for applying the livestock and poultry manure fermentation microbial agent includes adding the livestock and poultry manure fermentation microbial agent into livestock and poultry manure with the water content of 50-60 wt% according to a mass ratio of 0.05-5:1000; mixing the livestock and poultry manure fermentation microbial agent and the livestock and poultry manure with each other and then piling the livestock and poultry manure fermentation microbial agent and the livestock and poultry manure to obtain piles; turning the piles at the intervals of 16-32 h when the temperatures of the piles reach 40-45 DEG C and keep unchanged; piling the piles to obtain bins after the temperatures of the piles reach 60-70 DEG C and then keep unchanged for 3-5 d and the water contents of the piles are lower than 30 wt%, acquiring fermentation products when white hyphae appear on the surfaces of the bins. The livestock and poultry manure fermentation microbial agent and the method have the advantages that the livestock and poultry manure can quickly start to be fermented, and smell generated by the livestock and poultry manure in fermentation procedures can be reduced.
Owner:湖北华扬科技发展有限公司 +1

Sugar solution, production technology for preparing seedless candied prunes with sugar solution, and seedless candied prunes

The invention discloses a sugar solution, a production technology for preparing seedless candied prunes with the sugar solution, and seedless candied prunes, and relates to the technical field of foods. The sugar solution comprises white granulated sugar, edible glucose, high fructose corn syrup, glucose syrup, prebiotics, acidic seasoning, calcium-source substances, edible essence, potassium sorbate and pure water, and has the advantage that the sweetness is low relatively. The production technology of the seedless candied prunes comprises the steps of performing sugar permeation with the prepared sugar solution, and in the sweet permeation process, performing sweet permeation in a manner of cycle alternation of vacuum sweet permeation and positive pressure sweet permeation, and the production technology has the advantages that the sweet permeation time and the drying time are greatly saved, the production efficiency is improved, and the yield is increased. The seedless candied pruneshave the advantages of being convenient to eat by special crowds, safe, relatively low in sweetness, low in running off of nutrient substances, good in flavor and mouth feel and convenient to eat. When being eaten often, the seedless candied prunes can promote intestinal peristalsis and probiotic proliferation, relieve constipation symptoms and are favorable for healthy bodies of people.
Owner:金果园老农(北京)食品股份有限公司

Processing technology of original dried sea cucumber

The invention belongs to the field of sea cucumber processing, and in particular to relates to a processing technology of original dried sea cucumber. The processing technology includes the following steps: A, putting fished-up fresh sea cucumber in constant low temperature environment to promote dormancy of the sea cucumber; B, slaughtering the dormant sea cucumber evisceration, and removing internal organs; C, putting the slaughtered sea cucumber in the constant low temperature environment for cold storage; and D, after the sea cucumber is completely frozen, transporting the frozen sea cucumber into a vacuum drying chamber for cold trap drying treatment to obtain the original dried sea cucumber. The processing technology breaks through the traditional concentrated salt salting limitation, can retain the original appearance of the sea cucumber by combination of the technology of vacuum freezing and drying with microwave to a greater extent, and greatly reduces nutrient loss of the sea cucumber, and at the same time, by the use of the microwave drying technology, the bacterial content of the original dried sea cucumber can be further controlled, food safety of the original dried sea cucumber can be ensured, no other additive is added in the whole processing period, and the original ecology and nutrition of the sea cucumber can be kept to a greater extent.
Owner:青岛海芝屋海珍品有限公司

Potato moon cake and processing method thereof

The invention discloses a potato moon cake and a processing method thereof. Provided potato moon cake skin comprises the following raw materials in parts by weight: 150-200 parts of potatoes, 15-30 parts of syrup, 15-30 parts of lard oil, 30-50 parts of low-gluten flour, 0.5-1.5 parts of CMC, 0.6-1.2 parts of baking soda, 0.3-0.8 part of carrageenan, 20-30 parts of egg liquid, 0.5-1 part of honeysuckle powder, 2-3 parts of donkey-hide gelatin, 3-5 parts of lotus root starch and 3-5 parts of beewax. Stuffing of the moon cake comprises the following raw materials in parts by weight: 60-105 partsof minced fillet, 180-270 parts of potatoes, 0.3-0.9 part of glutamine transaminase, 2-4 part of salt and 60-90 parts of kelp powder. The processing method comprises the following steps: processing of mashed potatoes, processing of dough, processing of the stuffing, skin processing, encrusting and forming, baking and cooling. The potato moon cake takes fresh potatoes as raw materials, and the nutritional ingredients in the potatoes are retained to a maximum extent; and the moon cake skin and the stuffing take the potatoes as main raw materials, a processing technology is simple, making costsare low, the requirement of taking potatoes as staple food in china is met, and the social and economic significance is important.
Owner:DALIAN POLYTECHNIC UNIVERSITY

Low-cost high-efficiency loss-control slow-release double-control coated fertilizer and preparation method thereof

The invention relates to the technical field of fertilizers, in particular to a low-cost efficient loss-control slow-release double-control coated fertilizer and a preparation method thereof. The method comprises the steps: putting a granular fertilizer into a stirrer, spraying a loss control agent dissolved with water to the granular fertilizer under a stirring condition, then heating the granular fertilizer to 60-80 DEG C and performing drying; and then continuing heating, spraying a vegetable oil modified degradable resin coating material to the granular fertilizer under a stirring condition, performing uniform stirring, adding a curing agent, and performing cooling after curing to obtain the low-cost high-efficiency loss-control slow-release double-control coated fertilizer. Loss control and slow release are combined, dual fertilizer control of loss control and slow release is achieved, the surfaces of fertilizer particles are coated with the loss control agent and the slow release agent in sequence through a coating technology, the fertilizer particles are coated with the loss control agent during first-time coating, the fertilizer particles are coated and cured with the vegetable oil modified degradable resin for second time after drying, the release of nutrients is delayed through the slow-release coating, and meanwhile, the loss of the released fertilizer nutrients is prevented through the loss control agent.
Owner:湖北昊旻生物科技有限公司

A qi-tonifying and saliva secretion-promoting black soya bean cake and a preparation method thereof

The present invention discloses a qi-tonifying and saliva secretion-promoting black soya bean cake and a preparation method thereof. The black soya bean cake is composed of the following raw materials in parts by weight: black soya beans 160-170, edible gelatin powder 8-10, salad oil 25-30, maltose 8-10, bee pollen 6-8, asparagus lettuce 20-30, panax tseng powder 7-9, folium ginseng powder 5-8, sesame seeds 7-10, pistachio nuts 6-7, moyeam tea powder 4-6, gynostemma pentaphylla 15-20, citric acid 3-4, and a proper amount of water. The preparation method can stimulate the original aroma of the black soya beans and reduce the loss of nutrient elements through firstly stir-frying the black soya beans until cooked and soaking and milling the cooked black soya beans to obtain black soya bean powder. The black soya bean cake tastes more tasty and refreshing without the rough taste of ordinary coarse grain products through mixing and puffing the edible gelatin powder and the black soya bean powder; and the outside of the black soya bean powder is wrapped with the edible gelatin powder to prevent the protein of the black soybean powder against coagulation caused by the role of gastric acid once entering the stomach, and the black soya bean cake is conducive to food digestion.
Owner:JINCAIDI FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products