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31results about How to "Regulate fat metabolism" patented technology

Secondary-fermentation black tea as well as production method and production device thereof

The invention provided a secondary-fermentation black tea as well as a production method and a production device thereof. The process comprises the following steps: (1) picking up fresh tea leaves, inactivating the fresh tea leaves, spreading the fresh tea leaves for cooling so as to enable the water content of the tea leaves to be 50-60%, rolling and curling the fresh tea leaves into a strip shape, deblocking the tea leaves after rolling, drying the tea leaves so as to enable the water content of the tea leaves to be 88-90%, and then piling, dismissing and sifting so as to obtain primary-fermentation black tea leaves; (2) putting the primary-fermentation black tea leaves on pallets and brackets, placing the brackets in a fermenting room, providing steam so as to fill the steam among the tea leaves at a temperature which is controlled at 50-60 DEG C for 5-15 hours, and then stopping providing the steam, fermenting the tea leaves for 3-7 days in the sealed fermenting room, and after fermenting, performing airing, natural cooling and drying so as to obtain secondary-fermentation black teat products. By virtue of twice fermentation, the black tea is clean and sanitary, is high in quality, is uniform in tea color, is better in quality, is fragrant in smell after being soaked in water, is savoury and mellow, has multiple health functions for a human body and is a treasure in whole-fermented tea.
Owner:横县南方茶厂

Soft fermented coarse pancake and producing method thereof

The invention discloses a soft fermented coarse pancake and a producing method thereof. The soft fermented coarse pancake is made of raw materials including one of brown rice, sorghum, corn and millet, rice, flour, soybean, xanthan gum, carrageenan, sodium bicarbonate, ammonium bicarbonate, polydextrose, sodium pyrophosphate and sodium dehydroacetate. The producing method includes the steps: taking one of the brown rice, the sorghum, the corn and the millet as a main ingredient, and adding the rice, the flour and the soybean to mix well prior to adding water for soaking; adding water and grinding for fermentation; adding the xanthan gum, carrageenan, the sodium bicarbonate, the ammonium bicarbonate, the polydextrose, the sodium pyrophosphate and the sodium dehydroacetate to mix well to form coarse pancake paste; placing the coarse pancake paste on a griddle and evenly rolling the same into thin pancakes; evenly spraying sterile water on the pancakes and cooling the same to the indoor temperature to obtain soft fermented coarse pancakes. The soft fermented coarse pancake and the producing method thereof have the advantages that water content of the coarse pancakes can be increased; the coarse pancakes are soft and flexible in material, good in chewiness, easy to carry stuffing or vegetables for consumption, excellent in taste and worthy of high edible value.
Owner:BENXI ZHAIXIANG ECOLOGICAL AGRI

Soft fermented coarse pancake and producing method thereof

The invention discloses a soft fermented coarse pancake and a producing method thereof. The soft fermented coarse pancake is made of raw materials including one of brown rice, sorghum, corn and millet, rice, flour, soybean, xanthan gum, carrageenan, sodium bicarbonate, ammonium bicarbonate, polydextrose, sodium pyrophosphate and sodium dehydroacetate. The producing method includes the steps: taking one of the brown rice, the sorghum, the corn and the millet as a main ingredient, and adding the rice, the flour and the soybean to mix well prior to adding water for soaking; adding water and grinding for fermentation; adding the xanthan gum, carrageenan, the sodium bicarbonate, the ammonium bicarbonate, the polydextrose, the sodium pyrophosphate and the sodium dehydroacetate to mix well to form coarse pancake paste; placing the coarse pancake paste on a griddle and evenly rolling the same into thin pancakes; evenly spraying sterile water on the pancakes and cooling the same to the indoor temperature to obtain soft fermented coarse pancakes. The soft fermented coarse pancake and the producing method thereof have the advantages that water content of the coarse pancakes can be increased; the coarse pancakes are soft and flexible in material, good in chewiness, easy to carry stuffing or vegetables for consumption, excellent in taste and worthy of high edible value.
Owner:BENXI ZHAIXIANG ECOLOGICAL AGRI

Application method of emulsifier to influence on laying duck productivity and fat metabolism

InactiveCN112219790AImproved average daily feed intakeImprove feed-to-egg ratioAnimal husbandryAnimal scienceLaying duck
The invention discloses an application method of emulsifier to influence on laying duck productivity and fat metabolism. The application method comprises the following steps of randomly selecting 480healthy laying ducks which are 300 days old and have similar weights in a test, randomly dividing the laying ducks into four groups, repeating 6 laying ducks in each group, repeating 20 laying ducks in each group, pretesting for 30 days, and formally testing for 8 weeks; the laying ducks in a control group are fed by basic ration; the laying ducks in a test group I ares fed by basic ration and 100g/t of an emulsifier; the laying ducks in a test group II are fed by basic ration and 150 g/t of the emulsifier; and the laying ducks in a test group II are fed by basic ration and 200 g/t of the emulsifier. Results show that the emulsifier has an improvement effect on the daily average feed intake, the feed-egg ratio and the laying rate of the laying ducks on the overall level, wherein the concentration of 100 g/t is the optimal additive amount. In addition, the emulsifier has no significant influence on duck egg quality and serum fat metabolism indexes, but can regulate fat metabolism by improving the cecum microbial flora structure.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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