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194results about How to "Reduced nutritional value" patented technology
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Enteromorpha potato chips and processing method thereof
InactiveCN105795395AGuaranteed qualityReduce moisture contentFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentMonosodium glutamateHazardous substance
The invention relates to the field of food, in particular to enteromorpha potato chips and a processing method thereof.The potato chips are full of seafood flavor, tasty in sour and sweet taste and slightly salty.The potato chips are golden matched with emerald green, and the color is very attractive and promotes appetite.The potato chips are unique in flavor, and have rich enteromorpha fresh flavor, and with the aromatic odor of orange juice, the potato chips can enable people to be full of energy and enhance appetite.Crisping of the potato chips is matched with flexibility of syrup, softness and hardness of the crisping sense are combined, and innovation and interest are added.The potato chips are safe and healthy, aginomoto and other hazardous substances are not added, and all indexes of enteromorpha powder conform to national safety standards.The potato chips are abundant in nutrition, and malnutrition, obesity and hazardous substance intake and other negative health problems caused when people eat a large number of potato chips are relieved.The potato chips have the healthcare function.
Owner:SHANGHAI OCEAN UNIV
Bio-organic fertilizer
InactiveCN104774054ALow costQuick costBio-organic fraction processingOrganic fertiliser preparationSnow moldMicrobial agent
The invention discloses bio-organic fertilizer, and belongs to the technical field of organic fertilizer. The proportion by weight of all raw materials of the bio-organic fertilizer is dried chicken manure : edible mushroom : compound microbial agent : corn flour or rice bran : functional strain = 110-140 : 390-360 : 0.1-0.5 ; 0.1. The compound microbial agent comprises mould, bacillus, lactic acid bacteria, actinomycetes and saccharomycetes. The strains are efficient viable bacteria. Each gram of the compound microbial agent comprises the number of the mould ranges from 5 hundred million to 8 hundred million, the number of the efficient viable bacteria of bacillus ranges from 12 hundred million to 15 hundred million, and the number of the actinomycetes ranges from 10 hundred million to 12 hundred million and the saccharomycetes of 15 hundred million to 18 million. According to the bio-organic fertilizer, the chicken manure and mushroom dregs serve as main materials, and the high-quality organic fertilizer can be fermented quickly by adding the compound microbial agent and the functional strain.
Owner:YONGZHOU WANXIDENG AGRI DEV
Novel monascus strain and monascus corn food prepared from same
InactiveCN101649296AReduced nutritional valueDoes not contain toxic and side effects substancesFungiMicroorganism based processesAmylaseNutritive values
The invention provides a novel monascus strain which is named as monascus anka through classification, is preserved in CGMCC, and has the preservation number of CGMCC No. 3285. The invention also provides monascus corn food prepared by fermenting the strain and a preparation method thereof. The novel monascus strain can secrete raw amylase, and can grow and ferment on raw crops. The monascus cornfood is prepared by fermenting the novel monascus strain; and multiple problems in the prior art can be solved while the nutritive value is ensured to be unchanged.
Owner:山东中惠生物科技股份有限公司 +2
Low-temperature fermented milk as well as raw material composition and preparation method thereof
The invention discloses a low-temperature fermented milk as well as a raw material composition and a preparation method thereof. The raw material composition of the low-temperature fermented milk comprises raw material milk, a sweetener, a thickener, fermentation bacteria and 0.001%-0.006% of probiotics, and does not contain a preservative, wherein the percentage of the raw materials is the mass ratio of the raw material composition of the low-temperature fermented milk, and the probiotics are lactobacillus casei LC2W. The preparation method comprises the following steps: (1) uniformly mixing the raw material milk with the temperature of 40-45 DEG C, the sweetener and the thickener; (2) homogenizing emulsion obtained in the step (1) and pasteurizing; (3) cooling emulsion obtained in the step (2), uniformly mixing with the fermentation bacteria and the probiotics, and fermenting to obtain curd at the temperature of 35-42 DEG C; (4) overturning a vat for cooling, and pumping into a storage vat; (5) filling and sealing. According to the low-temperature fermented milk, the shelf life of the low-temperature fermented milk is remarkably prolonged, relatively high viable bacterium level is maintained, and meanwhile, the specific taste and nutrition of the fermented milk are kept.
Owner:BRIGHT DAIRY & FOOD
Preparation process of fiber drawing protein
InactiveCN102283309AReduced nutritional valueImprove use valueProtein composition from vegetable seedsProteins working-up by texturisingCholesterolPeanut meal
The invention relates to a preparation process of edible protein, in particular to a preparation process of fibrous protein with lean meat-like fibrous tissue structure. The technical solution of the present invention is to select first-grade large peanuts, obtain medium-denatured low-fat peanut meal after refining, crush the medium-denatured low-fat peanut meal into peanut protein powder, add water to condition and temper after selection and separation, and send it to a ripening machine to extrude Press-cured, then diced and dried. The speed of the curing machine is controlled at 130-150r / min, and the temperature is controlled at 60-140°C in 13 stages from low to high from the inlet to the outlet. By adopting the process provided by the present invention, the medium-denatured defatted peanut meal with severe protein denaturation and low nutritional value can be prepared into fiber-drawn protein with good fibrous filamentous structure, high protein, low fat, zero cholesterol, and fragrant taste, improving the The utilization value of neutral denatured defatted peanut meal.
Owner:青岛太阳石食品有限公司
Milk protein products and processes
InactiveUS7157108B2Improve solubilityReduced nutritional valueProtein composition from fishMilk preparationCalcium depletionsCow milk
The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk protein concentrates in cheese manufacture. The invention includes a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70% dry matter as milk protein; (b) treating the resulting mixture with one or more coagulating enzymes to produce a curd; and (c) processing the curd to make cheese; wherein the dried MPC or MPI is a calcium-depleted MPCF or MPI and the extend of calcium depletion is sufficient to allow manufacture of substantially nugget-free cheese.
Owner:FONTERRA COOP GRP LTD
Nutritional whole-grain cereal meal and preparation method thereof
InactiveCN104642933AIn line with the concept of healthy eatingIncrease heatFood preparationFreeze-dryingSemen
The invention discloses a nutritional whole-grain cereal meal and a preparation method thereof, and belongs to the field of food processing. The nutritional whole-grain cereal meal is prepared from the following raw materials in parts by weight: 15-25 parts of black rice, 5-10 parts of semen sesami nigrum, 5-10 parts of oat, 1-5 parts of black glutinous rice, 1-5 parts of black bean flour, 1-5 parts of oatmeal, 1-2 parts of purple sweet potatoes and purple Chinese yam or 1-2 parts of freeze-drying raw materials. The preparation method comprises the following working procedures of frying the semen sesami nigrum, puffing the black rice and the black glutinous rice, crushing raw materials, mixing and the like. The nutritional whole-grain cereal meal has the characteristics of low content of fat, high content of proteins, dietary fibers and vitamins, relatively reasonable nutrition match, relatively convenience in preparation, and rich mouthfeel, can effectively remedy the problems of poor nutrition replenishment, low proteins, inconvenience in eating, poor mouthfeel and the like in existing foods (especially the food for breakfast), so that the dietary structure for the breakfast becomes reasonable.
Owner:GUANGXI HEIWULEI FOOD GRP
Potato dietary fiber bread and making method of potato dietary fiber bread
ActiveCN104365733AOvercoming the low proportion of ingredientsOvercoming low nutritional valueDough treatmentModified nutritive productsPotato starchAntioxidant
The invention relates to the field of foods, in particular to potato dietary fiber bread and a making method of the potato dietary fiber bread. The potato dietary fiber bread comprises, by mass, 10 parts to 40 parts of potato coarse dietary fiber starch, 10 parts to 40 parts of potato coarse dietary fiber submicron powder, 10 parts to 20 parts of high-hydrostatic-pressure synergetic enzymatic hydrolysis modified potato coarse dietary fiber powder, 4 parts to 12 parts of extrusion potato coarse dietary fiber powder, 5 parts to 12 parts of potato starch, 5 parts to 13 parts of potato modified starch, 2 parts to 6 parts of food gum, 1 part to 3 parts of egg white, 0.5 part to 3 parts of sugar, 0 part to 1 part of salt and 1 part to 3 parts of yeast. The potato dietary fiber bread does not contain gluten, the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants are obviously higher than the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants in existing wheat bread, and the potato dietary fiber bread is suitable for being eaten by the crowd allergic to wheat or celiac disease patients.
Owner:北京中农探味科技有限公司
Method of manufacturing rice partner
The invention discloses a method for preparing rice mate, which is characterized in that: the detailed technics procedures are as follows: combining soyabean, mung bean, lima-bean, black bean and small red bean of equal value; heating the soyabean, lima-bean and the black bean to the temperature of 105 DEG C. to make then ripe by adopting the instant high temperature technology; cracking the three kinds of beans heated and the mung bean as well as the small red bean into grains with the diameter of 1 to 3 mm to make the grain ripe together with the rice. The invention has ideal proteide content and can removing the remained pesticide of the rice as well as has the effects of diuresising and detoxifying.
Owner:冯家彪
Manufacturing method of tea-fragrant preserved meat
InactiveCN105379823AUnique tasteExtended shelf lifeMeat/fish preservationNatural extract food ingredientsDigestionBlood sugar
The invention discloses a manufacturing method of tea-fragrant preserved meat. The manufacturing method comprises scraping dirt on raw material meat, carrying out cleaning, carrying out cutting to obtain strips or blocks, rubbing surfaces of the raw material meat strips with table salt so that the table salt fully permeates into the raw material meat, mixing lemongrass, Pu'er tea and camphorwood to obtain a mixture, boiling the mixture in water to obtain a preserving material, immersing the raw material meat in the preserving material for several hours, taking out the raw material meat, carrying out natural airing in a door, carrying out smoke curing and carrying out baking for several hours to obtain the tea-fragrant preserved meat. The tea-fragrant preserved meat is suitable for chronic disease patients suffering with high blood fat, high blood sugar and hypertension and old people, has effects of nourishing and protecting stomach, reducing lung and stomach deficiency fire and promoting digestion, and can effectively prevent blood pressure rising. The manufacturing method has simple processes. The tea-fragrant preserved meat is dry and is convenient for packaging and carrying. Compared with the common preserved meat, the tea-fragrant preserved meat has a delicious taste, is rich in nutrients, and has a long quality guarantee period of 90 days at a normal temperature in a door, 180 days under the condition of vacuum-pumping sealing or 300 days under the condition of refrigeration.
Owner:YUNNAN PUER MOHEI BAQIANFANG FOOD CO LTD
Application of seaweed polypeptide in preparing health-care product for reducing blood fat and blood sugar as well as beverage containing polypeptide for reducing blood fat and blood sugar
InactiveCN102961733AWide variety of sourcesGreat tastePeptide/protein ingredientsMetabolism disorderBiotechnologyAnimal science
The invention relates to an application of a seaweed polypeptide in preparing a health-care product for reducing blood fat and blood sugar as well as a beverage containing the polypeptide for reducing the blood fat and the blood sugar. The seaweed polypeptide is prepared by the following steps of: milling a mixture of immersed porphyra haitanensis and water through a colloid mill to obtain porphyra haitanensis slurry; adopting AS.1398 neutral protease to carry out enzymolysis on the porphyra haitanensis slurry for 5-10 hours under the conditions that the temperature is 45-55 DEG C, the pH (Potential of Hydrogen) is 7.2-7.8, the enzyme adding amount E / S is 8000-12000 U / g and the weight / volume ratio concentration of a substrate is 3-7%, so as to obtain an enzymolysis solution; centrifuging the enzymolysis solution and collecting liquid supernatant; and carrying out ultra-filtering separation on the liquid supernatant to obtain an active component with the molecular weight of less than 10000 Da. An animal experiment shows that agars are subjected to biological enzymolysis to obtain the seaweed polypeptide which has the obvious effects of reducing the blood fat, the blood sugar and blood pressure; and after the seaweed polypeptide is taken for a long period, the weight can be prevented from too fast increase and the happening possibility of arteriosclerosis can be reduced.
Owner:FISHERIES RES INST OF FUJIAN
Hot pickled mustard tuber pickling process
InactiveCN1454509AHigh nutritional valueReduced nutritional valueFood preparationEngineeringFood flavor
The invention is a preserved-szechuan-pickle curing technique, adopting the following steps: (1) washing and air-dring to dehydrate; (2) adding in salt at 3-5 to evenly mix, and then placing in fermentation cylinder to seal; (3) rolling and shaking the fermentation cylinder or blending in the cylinder to make vegetable block roll, and making submerging-curing and fermenting-afterripening for 5-8 weeks; (4) taking out the vegetable block for shreding, adding in flavor, sterilizing and packaging. It simplifies the technical flow and avoids environmental pollution.
Owner:章传华
Preparation method of oligopeptide bean pulp used for aquatic feed
InactiveCN102960575ALower digestibilityIncrease the degree of hydrolysisAnimal feeding stuffAquatic animalEconomic benefits
The invention discloses a preparation method of oligopeptide bean pulp used for an aquatic feed. The preparation method of the oligopeptide bean pulp used for the aquatic feed comprises the following steps of: smashing bean pulp; adding water, and homogenizing; carrying out heating pretreatment; regulating the temperate and pH value of a system; adding proteases for enzymolysis at constant temperature; controlling a hydrolyzing process; heating for enzyme deactivation; centrifugalizing, drying, and smashing so as to obtain the oligopeptide bean pulp used for the aquatic feed. The preparation method disclosed by the invention can effectively remove or passivate antinutritional factors contained in the oligopeptide bean pulp; the prepared oligopeptide bean pulp with the molecular weight of 180-2000 Da achieves oligopeptide content higher than 30%, has good viscoelasticity and can meet the requirement for processing of the aquatic feed; and the oligopeptide bean pulp produced by the preparation method disclosed by the invention is not only suitable for aquatic animal feeds, but also used for livestock and poultry feeds in large quantities, thereby reducing the production cost and enhancing the economic benefit.
Owner:CENT LAB FUJIAN ACADEMY OF AGRI SCI +2
Glass ceramic mainly prepared from coal gangue and rice husk ash and preparation method thereof
ActiveCN108503224ALow costPromote healthy ecological developmentGlass shaping apparatusQuenchingMaterials science
The invention discloses a method for preparing glass ceramic by sintering bulk of solid waste coal gangue and rice husk ash serving as main raw materials. The glass ceramic provided by the invention is prepared from the following raw materials in parts by weight: 28.1 to 32.5 parts of coal gangue, 4.0 to 6.5 parts of rice husk ash, 3.5 to 5.0 parts of sodium carbonate, 7.0 to 8.5 parts of calciumcarbonate, 2 to 3 parts of magnesium oxide and 2 to 3 parts of titanium dioxide. The method comprises the following steps: mixing the ingredients evenly, and heating to a melting temperature of 1,400to 1,450 DEG C; performing quenching, ball milling and tableting on the obtained glass melt, preserving heat at 740 to 790 DEG C and 820 to 870 DEG C for 1 to 1.5 hours, and performing heat treatmentto obtain glass ceramic which takes calciclase as a principal crystalline phase and takes diopside as a secondary crystalline phase. A large amount of SiO2 in the rice husk ash serving as a raw material reduces the high aluminum characteristic of the coal gangue, adjusts the ratio of Si to Al in the formula, and improves the utilization ratio of the solid waste coal gangue and rice husk; moreover,the method has the advantages of simple formula composition, low melting temperature and relatively low heat treatment temperature; the prepared glass ceramic has high compactness, corrosion resistance and wear resistance, and the added value of two solid wastes of coal gangue and rice husk is greatly increased.
Owner:ANHUI UNIV OF SCI & TECH
Flavored morchella raw fish and preparation method thereof
The invention discloses a flavored morchella raw fish which is prepared from the following raw materials in parts by weight: 90-110 parts of frozen tuna, 15-16 parts of lyophilized royal jelly powder, 22-24 parts of grape pulp, 8-9 parts of morchella, 5-7 parts of steamed bun, 9-11 parts of mango juice, 17-18 parts of walnut kernel, 7-8 parts of honey, 0.5-1 part of a mulberry root, 0.4-1 part of penthorum Chinese pursh, 1.8-2 parts of wax gourd seeds, 0.2-0.3 part of sodium glutamate, 0.1-0.3 part of ethyl maltol, 0.1-0.2 part of phosphate, 1-2 parts of lactic acid bacteria, 300mmol / L of CaCl2 solution, refined salt and a proper amount of sugar. The flavored morchella raw fish has the advantages of unique taste, long shelf life and good health effect; the flavored morchella raw fish is unfrozen by a pickling method and is pickled by an injection method; the technology is unique and novel; the value-added space and the extension benefits of the raw fish product are increased; and due to the addition of traditional Chinese medicine components such as mulberry root and penthorum Chinese pursh, walnut kernel is endowed with the health effects of moistening the lung for removing phlegm and clearing away heat and toxic materials.
Owner:合肥市韩林家庭农场有限公司
Processing method for vacuum freeze-drying fruit and vegetable yoghourt
InactiveCN106035660AImprove immunityPrevent proliferationMilk preparationMilk preservationNutritive valuesFreeze-drying
The invention discloses a processing method for a vacuum freeze-drying fruit and vegetable yoghourt. The processing method comprises the following steps: a) mixing of raw materials; b) homogenizing; c) sterilizing; d) freezing; e) stirring and puffing; f) forming; g) putting on a tray and quickly freezing; h) panning and quickly freezing: taking out product grains after being quickly frozen and shaped from the material tray and putting into an aluminum plate, and putting into a freezing chamber at -32 to -28 DEG C for secondarily quick freezing for 3-4 hours till the central temperature of the products reach at -35 to -28 DEG C; i) vacuum freeze-drying; j) sorting; k) metal detecting; and l) packaging. The processing method for the vacuum freeze-drying fruit and vegetable yoghourt has the advantages that the palatability is excellent and the nutritive value is ultrahigh; the edible taste of the fruit and vegetable yoghourt is greatly promoted; and a freeze-drying curve is obtained by repeated tests and is a customized freeze-drying process route special for the characteristics of the fruit and vegetable yoghourt, so that the fruit and vegetable yoghourt can achieve an optimal freeze-drying effect.
Owner:HUBEI XINMEIXIANG FOODS
Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases
ActiveCN102077859AReduces evaporation and juice lossLower water activityFruit and vegetables preservationChemistryNitrogen gas
The invention relates to a method for prolonging the shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases, and belongs to the technical field of refreshing and storage of fruits and vegetables. Aiming at the characteristics of moisture loss, browning, microbial contamination and difficulty in quality maintenance in the fresh-cut fruits and vegetables, the invention provides a method for prolonging the shelf life by pressurization of the mixed inert gases. The fresh-cut fruits and vegetables are pressurized by the mixed inert gases (argon, nitrogen and xenon) to reach the pressure of between 20 and 25 MPa and are processed for 30 to 60 minutes, and water molecules on fresh-cut surfaces form gas hydrates, so the activity of the water molecules in the fruits and vegetables and the activity of enzymes are inhibited, and 15 to 20 percent of inert gas-containing micro air holes are formed in tissue to achieve the better subsequent refreshing effect. By the method, the metabolic loss and microbial contamination during the storage of the fresh-cut fruits and vegetables are reduced, the enzymatic browning and tissue softening of the fresh-cut fruits and vegetables are inhibited, the organoleptic quality and nutritive value of the fresh-cut fruits and vegetables are better kept, the shelf life of the fresh-cut fruits and vegetables is prolonged by 10 to 15 days under the condition of cold storage, and the shelf storage life of the fresh-cut fruits and vegetables is prolonged by 7 to 8 days at room temperature.
Owner:JIANGNAN UNIV
Pickled red beet root and pickling process
InactiveCN1419848AInhibition of reproductionHigh nutritional valueFood preparationBiotechnologySugar
A process for pickling red beet root includes washing, drying in air, mixing with table salt, loading in fermentor, sealing, shaking fermentation for 5-8 weeks, cutting, mixing with spice, and sterilizing. Its advantages are high nutritive valve, low content of water and sugar, and agreeable taste.
Owner:吉林省鲜明朝鲜族食品有限公司
Layered flavouring-soy-sauce yoghourt, yoghourt base material and mfg. method
ActiveCN1977622AHigh in proteinHigh nutritional valueMilk preparationNutritive valuesAdditive ingredient
The present invention provides an yoghurt basic material of layered flavourous fermented yoghurt. Its raw material includes the following ingredients: (by wt%) 68-95% of milk, 0.03-15% of sweetener, 3-15% of milk protein powder, 0.2-2.0% of thickening agent and 0.1-0.6 u / kg of lactics. Said invention also provides preparation method of said yoghurt basic material and layered flavourous fermented yoghurt produced by using said basic material.
Owner:BRIGHT DAIRY & FOOD
Fertilizer with excess free sequestering agents
InactiveUS6858058B2Reduced nutritional valueSolubility challengeBiocideAmmonium nitratesGastric tube feedingFertilizer
In a dry or concentrated liquid fertilizer when local water is added to dilute to a working concentration, the hardness components (e.g., Ca / Mg) in the local water react with the fertilizer components and begin to form low-solubility salts. These low-solubility salts form sludges in the working mixture and begin to scale up in the feeding tubes through which the liquid fertilizer is pumped. Furthermore, the fertilizer is deprived of the nutrient values of these low-solubility salts and, as a result, the economic value of the fertilizer is reduced. By adding excess sequestering agent(s) (i.e. above the amounts needed to dissolve the nutrients in the original fertilizer formulation) precipitation of the hardening components of the local water in the mixing tank, in the feeding tubes, and in the growing media is avoided, and previous scaling can be remedied.
Owner:DANIELS AGROSCI
Selenium-rich beef breeding method
InactiveCN107148942AImprove nutritional statusPromote growthFood processingAnimal feeding stuffAnimal scienceFarmyard manure
The invention discloses a selenium-rich beef breeding method. The selenium-rich beef breeding method comprises the following steps: planting and processing selenium-rich forage: applying selenium-containing farmyard manure to a grassland, sowing ryegrass and Chinese trumpet creeper in a mixed manner, and spraying a selenium-containing leaf fertilizer to obtain a selenium-rich feed; providing an oxtall for selenium-rich beefs: stacking the feed on an upper-layer oxtall, and breeding the beefs on a lower-layer oxtall; fattening the selenium-rich beefs: feeding the beefs with the selenium-rich feed; and slaughtering the selenium-rich beefs. As the selenium-rich forage is planted on the grassland and then prepared into the selenium-rich feed to feed the beefs, direct ingestion of sodium selenite is avoided, and an accident of selenosis cannot occur; and meanwhile, as the forage converts selenium absorption into the existence form easily absorbed by the beefs, selenium absorbed by the beefs is safe and reliable, the selenium content of the beefs reaches high indexes, and accordingly, the nutrition value of the beefs is effectively improved.
Owner:农元荣
Method for clarifying yellow rice wine
InactiveCN102212452AReduced nutritional valueReduce occupancyAlcoholic beverage preparationDry weightLow temperature treatment
The invention discloses a method for clarifying yellow rice wine, and the method comprises the following steps: adding 0.005-0.05g of dry achitosan into 100g of yellow rice wine to be treated into chitosan, and evenly stirring; then adding attapulgite the weight of which is 5-10 times dry weight of the chitosan, and evenly stirring; then adding diatomaceous earth the weight of which 10-15 times dry weight of the chitosan, and evenly stirring; filtering to obtain a clear liquid and immediately filling; and if filling is not carried out immediately, first obtaining the clear liquid at the upperlayer through natural deposition, and then filling. By utilizing the method, the nutrient value of the yellow rice wine is not influence, the clarifying effect is good, and low-temperature treatment is not required.
Owner:JINAN UNIVERSITY
Method for preparing cooked radix puerariae whole flour rich in isoflavones
InactiveCN105433309AHigh content of active ingredientsWith health functionFood scienceSulfurCell damage
The invention discloses a method for preparing cooked radix puerariae whole flour rich in isoflavones. Unpeeled radix puerariae serves as a raw material to prepare whole flour, and after sulfur-free color protection, steaming, permeating calcium treatment, drying and smashing, the cooked radix puerariae whole flour product which reserves many active ingredients such as isoflavones and is low in cell damage degree is obtained. The product has high nutritional value and good processing property and further has a certain health care function.
Owner:ZHEJIANG UNIV
Suckling pig compound feed free of antibiotic and application of compound feed
The invention discloses a suckling pig compound feed free of antibiotic and application of the compound feed. The compound feed is prepared from (puffed) corn, fermented bean pulp, fermented whey powder, white sugar, fish meal, soybean oil, choline chloride, a flavor enhancer, a flavoring agent, multi-vitamin for suckling pig, special mineral essence for suckling pig, special enzyme for suckling pig, phytase, lysine, methionine, threonine, probiotics, lactobacillus antidysenteric, sodium chloride, calcium hydrophosphate, mountain flour, an antioxidant and a mildew preventive in a mixing manner. The suckling pig compound feed disclosed by the invention contains the lactobacillus antidysenteric, and the lactobacillus antidysenteric is coordinated with the probiotics and fermented raw materials to use, so that the suckling pig compound feed is capable of playing the roles of promoting intestinal villi development of the suckling pig, promoting perfection of the intestinal function, improving the disease preventing and resisting ability of the suckling pig, and regulating the intestinal health of the suckling pig on the whole.
Owner:金银卡(广州)生物科技股份有限公司
Method of preparing conjugated linoleic acid with crab grass
InactiveCN1927807AImprove conversion rateHigh extraction rateOrganic chemistryFatty acids production/refiningIsomerizationCyclodextrin
The process of preparing conjugated linoleic acid with crab grass includes the following steps: roasting, squeezing and leaching out crab grass seed and filtering to obtain crab grass seed oil; adding propylene glycol into crab grass seed oil containing linoleic acid under the protection of nitrogen and treating with strong alkali to isomerize linoleic acid; adding modified starch or cyclodextrin into the purified conjugated linoleic acid, and spray drying to obtain dried conjugated linoleic acid. The purified conjugated linoleic acid or the dried conjugated linoleic acid may be further added with vitamin E or protocyanidin as antioxidant to produce conjugated linoleic acid health product. The present invention solves the technological problems of raising the content of conjugated linoleic acid in the crab grass product and isomerizing without using toxic organic solvent, etc.
Owner:阮其惠
Ruminant micro-ecological functional feed prepared through compound fermentative bacteria solution and preparation method of feed
InactiveCN103798503ASimple processGrowth inhibitionFood processingAnimal feeding stuffBiotechnologyCellulose
Owner:SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
Amino acid-enriched bovine bone powder and preparation method thereof
The invention discloses amino acid-enriched bovine bone powder and a preparation method thereof. The invention relates to the technical field of bovine-resource product deep-processing, and especially discloses amino acid-enriched bovine bone powder which is prepared by deep-processing the bovine bones and a preparation method thereof. A purpose of the amino acid-enriched bovine bone powder is to solve the problems of insufficient developments and utilizations of the fresh bovine bone resources; and the fresh bovine bone resources are deeply developed by modern science and technology, so that the bovine bone can be better absorbed and utilized by the human body. The amino acid-enriched bovine bone powder is successfully prepared from the fresh bovine bones by a normal-temperature high-pressure steam-cooking method and a double-enzyme fractional degradation method. The prepared amino acid-enriched bovine bone powder is high in protein content and strong in antioxidant activity; and the amino acid amount is no lower than 27.54%, which is 34.33-40.34% higher than the amino acid amounts of unprocessed bovine bones, so that the amino acid-enriched bovine bone powder is high in biological values. Thus, the amino acid-enriched bovine bone powder can be taken as a good source of high-quality human proteins.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Potato hot-and-dry noodles and preparation method thereof
InactiveCN105285814AGood flexibilityPreserve nutrientsFood ingredient as mouthfeel improving agentSteam pressureAdditive ingredient
The invention discloses potato hot-and-dry noodles and a preparation method thereof, and relates to the field of hot-and-dry noodles. The method includes the following steps: according to the mass parts, in each 100 parts of raw materials, including 25-40 parts of potato full powder, 65-75 parts of flour, 0.1-0.2 part of edible alkali, and the balance water; uniformly mixing the raw materials, under the conditions of vacuum and the stirring speed of 60-120 r / min, stirring for 18-20 min, to obtain a dough; placing the dough under a condition of the temperature of 15-20 DEG C, and curing for 15-25 min, to obtain a cured dough; pressing and stripping the cured dough through a slice pressing machine, to obtain continuous noodles; putting the continuous noodles under the conditions of the temperature of 80-90 DEG C and the steam pressure of 0.004-0.009 MPa, and steam-cooking for 20-40 min, to obtain a crude product of the potato hot-and-dry noodles; and slitting the crude product of the potato hot-and-dry noodles, to obtain a finished product of the potato hot-and-dry noodles. Potato nutritional ingredients can be kept, the noodle flexibility is relatively good, and the potato hot-and-dry noodles can be used as hot-and-dry noodles.
Owner:武汉大汉口食品有限公司
Asparagus puffed food and preparation method
PendingCN105325951AAvoid wastingEasy to carryFood shapingFood ingredient functionsCooking & bakingMicrowave
The present invention provides asparagus puffed food, prepared mainly from the following materials by mass: 100-120 parts of fresh asparagus, 50-70 parts of water, 0.3-0.5 part of a gelling agent and 0.2-5 parts of a seasoning. The preparation method is as follows: after washing the fresh asparagus, blanching at 90-96 DEG C for 2-3min, after color protection treatment, adding water for pulping to obtain asparagus pulp, adding the gelling agent and the seasoning into the asparagus pulp, and performing the steps of concentrating, hot air drying and microwave baking, and the like. The asparagus puffed food has high asparagus utilization rate, damage to vitamins and other nutrients is less, and original nutrients are maintained maximumly.
Owner:HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
Method for preparing whole wheat capable of being fed for cows and pigs
ActiveCN103931951AEasy to operateLow costFood processingAnimal feeding stuffFeed techniqueProcessing cost
The invention discloses a method for preparing whole wheat capable of being fed for cows and pigs, which belongs to the field of a feed technique, a microorganism technique and livestock breeding, and solves the problems that the wheat processing cost is high, the whole wheat cannot be digested when being fed for cows and pigs, and the price of corn rises, the feed cost is increased, and has no proper substitution. The method comprises the following steps: mixing the taken whole wheat, fresh distiller's grains and strain uniformly, keeping the moisture of a mixture to be 33-53wt%, bagging, sealing or storing in a cellar, carrying out anaerobic fermentation for more than 35 days, or carrying out anaerobic fermentation until pH value is 4.0-3.8. The method is simple to operate, and is easy for industrialization; the prepared whole wheat is not required to be crushed or grinded, can be fed directly or can be stored for a long time, and the cost is reduced by 17.4-43.5% compared with the cost of non-prepared whole wheat; the whole wheat can act as the unique refined supplementary food of beef cattle, can replace 50% of high productive diary cow refined supplementary food and 65% of concentrated feed for growth and fattening of pigs, and the feed cost consumed for weight increasing per unit / milk production can be greatly reduced.
Owner:INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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