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162results about How to "Regulating and maintaining colonization time" patented technology

Medlar and red date enzyme and preparation method thereof

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.
Owner:NINGXIA JINSHANGQI BIOTECH

Nutritional health food with function of improving gastrointestinal function and preparation method thereof

The invention discloses a nutritional health food with the function of improving gastrointestinal function and a preparation method thereof. The nutritional health food can be used for regulating the intestinal flora to improve the gastrointestinal function from the aspects of increasing the probiotics type and quantity, increasing the probiotics nutrient substance, inhibiting the growth of harmful bacteria and enhancing the immunity of human body. According to the preparation method, probiotics powder such as lactobacillus plantarum is used as the main raw material, and edible fungi extracts and modified dietary fibers are scientifically compounded; saussurea involucrata culture extracts which are capable of remarkably enhancing the immunity of human body, resisting inflammatory and easing pain, and have the functions of oxidation resistance, radiation resistance and fatigue resistance are used, so that while the intestinal probiotics flora types is increased, the fix planting capacity of the endogenous probiotics and exogenous probiotics in the intestinal tracts of human body is remarkably enhanced, and fix planting time of the endogenous probiotics and exogenous probiotics in the intestinal tracts of human body is prolonged remarkably, the growth and reproduction of the harmful bacteria, particularly the Gram negative bacteria, in the intestinal tracts are effectively inhibited, the forming of the probiotic floras in the intestinal tracts is fully regulated and the nutritional health food which is good in probiotic property, capable of remarkably enhancing the immunity of human body and has the effect of improving the gastrointestinal function is prepared.
Owner:北京东方兴企食品工业技术有限公司

Watermelon juice probiotic fermented beverage and preparation method thereof

InactiveCN104770816AEnhanced abiotic and biotic stabilityReduce the introductionFood preparationHigh pressure pulseChemistry
The present invention discloses a watermelon juice probiotic fermented beverage and a preparation method thereof. The beverage preparation method uses watermelons as raw materials, scientifically blends prebiotic factors, does not add any essences and coloring matters, mainly uses low-temperature processing technology such as ultrasonic wave cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc. in the whole process, replaces the existing heat sterilization and enzyme blunting technology, maintains the color and luster, flavor and mouth feel of the natural watermelon juice to a maximum degree, enhances the non-biological stability and biological stability of the watermelon juice, reduces the addition of chemical additives, increases the juice squeezing rate and food safety of the watermelon juice, and has a probiotic live bacteria content of 7 multiplied by 10^11 to 8 multiplied by 10^11 cfu / ml. The watermelon juice probiotic fermented beverage is environmentally friendly, can be processed into probiotic solid beverage and quantitatively packaged beverage which have natural taste, are nutritious and health-care, are convenient to drink, and have longer shelf lives, opens up a new way for watermelon deep processing and industrial development, and can achieve better economic and social benefits.
Owner:NINGXIA HENGRUI BIOLOGICAL FOOD TECH CO LTD

Health food capable of improving intestinal flora and preparation method of health food

The invention discloses a health food capable of improving intestinal floras and a preparation method of the health food. The intestinal floras are adjusted on a plurality of aspects of increasing the probiotics variety and quantity, adding probiotic nutrient substances, inhibiting the harmful bacterial growth and increasing the human immunity, so that the gastrointestinal functions are improved. With probiotic powder such as lactobacillus plantarum as a main raw material, an edible mushroom extract is scientifically compounded, and dietary fibers are modified, so that the human immunity can be significantly improved; a saussurea involucrate culture extract has the efficacies of resisting inflammation, relieving pain, and resisting oxidation, radiation and fatigue; the variety of the intestinal beneficial bacteria floras is increased; the field planting capacity of endogenous and exogenous probiotics in human intestinal tracts is significantly enhanced and the field planting time of endogenous and exogenous probiotics in human intestinal tracts is significantly prolonged; the growth and the reproduction of intestinal harmful bacteria, especially gram negative bacteria, are effectively inhibited; the components of the intestinal beneficial bacteria floras are fully adjusted; and the health food which is high in probiotic property, and is capable of significantly improving the human immunity and improving the intestinal floras is prepared.
Owner:河南小杉健康科技服务有限公司

Probiotics troche and preparation method thereof

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.
Owner:TIANJIN ZHONGTIAN JINGKE SCI & TECH

Feed for promoting reproductive performance and used in earlier stage of peak laying period and preparation method thereof

The invention discloses a feed for promoting the reproductive performance and used in the earlier stage of a peak laying period, belonging to the technical field of feed composition. Plant extracts, corn bee pollen extract, Chinese herb extracts, modified dietary fiber, prebiotics factors and the like are scientifically compounded in the laying hen feed used in the earlier stage of a peak laying period and thus the feed for promoting the reproductive performance is prepared; through feeding experiment, the feed disclosed by the invention and the commercially available feed used in the peak laying period respectively have the following beneficial effects: the length of the fallopian tube of the laying hen is 6.82cm and 4.62cm respectively, the weight of the fallopian tube is improved by 11.49g and 7.46g respectively, the weight of ovary is improved by 6.08g and 4.17g respectively, the laying rate is improved by 2.07% and 2.15% respectively, the egg yield is improved by 2.73g and 1.92g respectively, the shank length is 7mm and 5mm respectively, the weight is improved by 0.07kg and 0.05kg respectively and the survival rate is improved by 2.4% and 3.2% respectively; the laying hen has strong reproductive performance, strong production performance, strong immunity resistance and disease resistance.
Owner:邵素英

Probiotic-containing health food and preparation method thereof

The invention discloses a probiotic-containing health food and a preparation method thereof, wherein intestinal florae are adjusted in many aspects of increasing the types and quantity of probiotics, increasing the nutrient substances of the probiotics, inhibiting the growth of harmful fungi, enhancing human immunity and the like, so as to improve gastrointestinal functions. Probiotic powders of lactobacillus plantarum and the like are taken as main raw materials, and edible fungi extract, modified dietary fibres, a saussurea involucrata culture extract capable of remarkably enhancing the human immunity, resisting inflammation and easing pain and having anti-oxidization, anti-radiation, anti-fatigue functions and the like are scientifically compounded, and then the planting capacity and the planting time of endogenous and exogenous probiotics in human intestinal tracts are remarkably improved and prolonged, the growth and reproduction of intestinal harmful fungi, especially, Gram-negative bacterium, are effectively inhibited, and the composition of intestinal probiotic florae is adequately regulated while the types of the intestinal probiotic florae are increased; therefore, a health food with high probiotic property, capable of remarkably enhancing human immunity and containing probiotics is prepared.
Owner:ZHEJIANG HONGSHENG INTPROP OPERATION CO LTD

Probiotic foodstuff and preparation method thereof

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.
Owner:邵素英

Freeze-dried tablets and preparation method thereof

InactiveCN105028646AStable texturePrevent thin textureMilk preparationBiotechnologyCellulose
The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU/g, and the shelf life is 30-36 months at the normal temperature.
Owner:邵素英

Edible grain, bean and potato coarse cereal rice composition and preparing method thereof

The invention discloses an edible grain, bean and potato coarse cereal rice composition and a preparing method thereof and belongs to the technical field of grain deep processing. According to the edible grain, bean and potato coarse cereal rice composition, broken rice is used as a main raw material, after ultrasonic cleaning, microwave curing, drying and sterilizing of the broken rice, the broken rice, grain powder with a special flavor, enzymatic hydrolysate and other functional raw materials are pelletized, and then grain arrangement and processing through a microwave drying device are carried out, so that the edible grain, bean and potato coarse cereal rice composition is obtained. The edible grain, bean and potato coarse cereal rice composition has a tissue structure, granularity, hardness and viscosity which are similar to those of rice, can be boiled and cooked with rice, has the taste and chewiness, which are similar to those of cooked rice, is unique in flavor, soft in fragrance, high in appetite attractiveness, easy to digest and comprehensive in nutrition, and can improve the immunity and disease resistance of the human bodies and improve the gastrointestinal function. The guarantee period is three times of that of commercial rice. More importantly, a shortcut is developed for the efficient value-added comprehensive utilization of the broken rice, the road for the deep processing of the broken rice is broadened, and the economical value of the broken rice is increased. Better social benefits and economic benefits are realized and a sustainable development road for the deep processing of agricultural byproducts and the effective solving of Three-Rural problems is explored.
Owner:敖汉旗北方粮仓农产品批发市场有限公司

Compound type yoghurt stabilizer and preparation method thereof

The invention discloses a compound type yoghurt stabilizer and a preparation method thereof, which belong to the technical field of yoghurt stabilizer preparation. The compound type yoghurt stabilizer is prepared by taking modified dietary fibers with high water holding capacity, expansibility, thickening property and adsorptivity as well as abundant grid structure as main raw materials, scientifically compounding a plant extract and protein hydrolysate which contain high-content natural antifreeze peptides, Chinse herbal medicinal extracts with cold and heat stress resistance, sodium carboxymethylcellulose, pectin, tremella polysaccharide, transglutaminase and other food raw materials and refining; the prepared compound type yoghurt stabilizer has the advantages that the quality problems about low viscosity, rough texture, poor mouthfeel, whey separating and the like in the late-stage storage process of yoghurt are solved; in addition, the viable content of lactic acid bacteria in the yoghurt is obviously improved, and the shelf life is prolonged to over twenty-one days; besides, the yoghurt is good in solidifying state, and is suitable for long-distance transportation.
Owner:NINGXIA HAIDA BIOTECH DEV

Health food for resisting fatigue and improving gastrointestinal functions and preparation method of health food

The invention discloses a health food for resisting fatigue and improving gastrointestinal functions and a preparation method of the health food. Intestinal floras are adjusted on a plurality of aspects of increasing the probiotics variety and quantity, adding probiotic nutrient substances, inhibiting the harmful bacterial growth and increasing the human immunity, so that the gastrointestinal functions are improved. With probiotic powder such as lactobacillus plantarum as a main raw material, an edible mushroom extract is scientifically compounded, and dietary fibers are modified, so that the human immunity can be significantly improved; a saussurea involucrate culture extract has the efficacies of resisting inflammation, relieving pain, and resisting oxidation, radiation and fatigue; the variety of the intestinal beneficial bacteria floras is increased; the field planting capacity and the field planting time of endogenous and exogenous probiotics in human intestinal tracts are significantly enhanced; the growth and the reproduction of the intestinal harmful bacteria, especially gram negative bacteria, are effectively inhibited; the components of the intestinal beneficial bacteria flora are fully adjusted; and the health food which is high in probiotic property, and is capable of significantly improving the human immunity, resisting the fatigue and improving the gastrointestinal functions is prepared.
Owner:ZHEJIANG HONGSHENG INTPROP OPERATION CO LTD

Flavor Maillard peptide-containing Islamic barbecue seasoning and production method thereof

The invention discloses a flavor Maillard peptide-containing Islamic barbecue seasoning and a production method thereof. Anti-freeze polypeptides which substantially improve the anti-freeze effect of food materials, delay and prevent formation of ice crystals in the freezing storage process of the food materials, prevent the structure, the quality and the flavor of foods from being destroyed and prolong the market circulation period of the food materials are scientifically compounded with composite Maillard peptides which endow the food materials with special aroma, taste and color and generate a strong anti-oxidation effect, and an osmotic agent which has a rapid osmosis effect and shortens the pickling time, potato flour, sweet potato flour and tomato powder which reduce generation of barbecue carcinogenic substances, dietary fiber powder for promoting digestion and other functional raw materials are added to finally produce the Islamic barbecue seasoning with the advantages of substantial anti-freeze effect, prolongation of the market circulation period of the food materials, maintenance of the quality and the flavor of the food materials, strong osmosis effect, shortening of the pickling and barbecuing time, reduction of the generation of the barbecue carcinogenic substances, and suitableness for commercial running modes.
Owner:义乌市忻昱生物科技有限公司

Fruit and vegetable lactic acid bacteria tablet and preparation method thereof

InactiveCN105028638AStable texturePrevent thin textureMilk preparationCelluloseLactic acid bacterium
The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.
Owner:邵素英

Growing-period feed capable of promoting development of digestive organs of laying hens and preparation method of growing-period feed

The invention belongs to the technical field of feed compositions and relates to growing-period feed capable of promoting the development of digestive organs of laying hens and a preparation method. The growing-period feed is mainly prepared from the following raw materials in parts by weight: 45 to 60 parts of cereal, 8 to 15 parts of soybean meal, 1 to 8 parts of miscellaneous meal, 6 to 15 parts of bran, 3 to 8 parts of pomace, 2 parts of evening primrose meal, 0.8 to 1.5 parts of mountain flour, 0.8 to 1.5 parts of calcium hydrogen phosphate, 0.35 to 0.43 part of amino acid, 0.5 to 15 parts of vegetable oil, 1 part of compound premix, 0.05 to 0.2 part of prebiotics, 0.01 to 0.05 part of zinc methionine, 0.05 to 0.2 part of hydrolyzed tannic acid, 0.05 to 0.08 part of a compound enzyme preparation, 0.02 to 0.1 part of a mycotoxin adsorbent, 0.04 to 0.2 part of a mycotoxin degradation enzyme, 0.1 to 0.5 part of yeast hydrolysate and 1 to 5 parts of dietary fiber. By adopting the growing-period feed, indexes of all the digestive organs at a growing period of the laying hens are improved to different degrees.
Owner:LIAONING WELLHOPE AGRI TECH

Freeze-dried fruit and vegetable yoghurt tablet and preparation method thereof

InactiveCN105076440AUniform taste and stateImprove the survival rate of lactic acid bacteriaMilk preparationFreeze dryDried fruit
The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU / g), strong in functionality and long in shelf life (30-36 months at room temperature).
Owner:北京市绿友食品有限公司

Spicy cumin halal barbecue condiment and preparation method thereof

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.
Owner:宁夏红山河食品股份有限公司

Liquorice health-care plant beverage and preparation method thereof

The present invention discloses a liquorice health-care plant beverage and a preparation method thereof. The health-care plant beverage uses liquorice as main raw material and is scientifically matched with liquorice juice concentrate, edible mushroom extract, Chinese wolfberry juice concentrate, modified dietary fiber, corn bee pollen extract, pectin decomposition products, etc. The preparation method uses modern low temperature and biological extraction technologies to treat raw materials, and thus greatly improves the content of active ingredients in the raw materials. The preparation method organically mixes various functional ingredients, and thus realizes the best synergistic reaction. At the same time, the preparation method thermodynamically mixes and concentrates unstable juice concentrate, removes cold and hot turbidness in combination, and carries out sterilization and filtration, etc, so that the preparation method greatly enhances the flavor of the liquorice plant beverage and extends the shelf life of products. The prepared liquorice health-care plant beverage has efficacies of improving gastrointestinal function, improving human body overall immunity, etc.
Owner:YIWU JUHUI BIOTECH CO LTD

Climbing feed for improving reproductive performance of commodity laying hens and preparation method of climbing feed

The invention discloses a climbing feed for improving the reproductive performance of commodity laying hens and a preparation method of the climbing feed, and belongs to the technical field of feed compositions. The climbing feed is prepared through scientifically compounding plant extract, corn bee pollen extract, Chinese herb extract, modified dietary fiber, probiotic elements, and the like in feed for the earlier stage of laying eggs. Feeding tests prove that compared with the market egg laying peak feed, the climbing feed has the following advantages: the lengths of fallopian tubes of laying hens are 6.82 cm and 4.62 cm respectively; the weights of fallopian tubes are increased by 11.49 g and 7.46 g respectively; the weights of ovary are increased by 6.08 g and 4.17 g respectively; the laying rates are increased by 2.07% and 2.15% respectively; the egg yields are increased by 2.73 g and 1.92 g respectively; the lengths of tibias are increased by 7mm and 5mm respectively; the weights are increased by 0.07 kg and 0.05 kg respectively; the rates of survival are increased by 2.4% and 3.2% respectively, therefore, the laying hens fed by the feed provided by the invention is excellent in reproductive performance, laying performance, immunity resistance and disease resistance.
Owner:LIAONING WELLHOPE AGRI TECH

Rose dry white wine and preparation method thereof

The invention discloses rose dry white wine and a preparation method thereof. The rose dry white wine is prepared from dry white wine and rose flowers; at a certain pH value (2.5-4.0), laccase and diatomite, which are scientifically combined, are used for decolorizing a rose flower jam, so that 88-92% of phenols and 93-97% of anthocyanidin in the rose flower jam are removed; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation; the obtained rose dry white wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry white wine which is aged for 8-10 years in quality index; and the rose dry white wine is good in aging effect, short in cycle, high in efficiency and good in color and taste stabilities.
Owner:GANSU BINHE FOOD IND GRP

High-solubility compound protein powder and preparation method thereof

The invention discloses high-solubility compound protein powder and a preparation method thereof. Soybean protein isolate, whey protein concentrate and phospholipid are taken as main raw materials, stevia rebaudiana is processed into a stevia rebaudiana extract at low temperature, the effective ingredients and the bioactive ingredients of the stevia rebaudiana can be maximumly retained, the extraction rate is high, the flavor is pure, the color and cluster are natural, no licorice taste exists, the stevia rebaudiana extract is scientifically compounded with main materials, antifreeze polypeptides, dietary fiber flour, bee pupa hydrolysates and wheat malt powder are added, and then the compound protein powder which is appropriate in mouthfeel, good in solubility, comprehensive in nutrition, high in bioactivity and wide in suitable crowd is prepared. According to the preparation method, a non-thermal processing technique is adopted, the working efficiency is high, energy consumption is little, environmental friendliness is achieved, no pollution is generated, introduction of food additives and chemical auxiliaries is reduced, the food safety is effectively improved, the product quality is improved, the production cost is reduced, the low-carbon production objective is achieved, and large-scale and industrialized development can be achieved.
Owner:义乌市忻昱生物科技有限公司

Yoghourt tablet containing live bacteria and preparation method thereof

The invention discloses a yoghourt tablet containing live bacteria and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared yoghourt tablet containing live bacteria has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.
Owner:邵素英

Freeze-dried powder of fruit and vegetable extracts and preparation method of freeze-dried powder

The invention discloses freeze-dried powder of fruit and vegetable extracts. Fruits and vegetables are taken as raw materials, a low-temperature extraction technology is adopted in the whole process, and obtained extracts keep natural color, flavor and taste of the fruits and the vegetables to the greatest extent; an anti-freeze agent which is prepared from natural plant raw materials and has a remarkable cryoprotective effect replaces traditional and existing cryoprotective agents in the vacuum freeze drying process of extracts, the freeze loss caused by a freeze-drying process is further greatly reduced, biological activity and nutritional value of the freeze-dried powder of the extracts are effectively improved, the freeze-dried powder of the extracts is scientifically compounded with functional dietary fiber powder, prebiotic factors and lactobacillus plantarum powder, the medicine and food nutrition balance property as well as functionality, solubility and the probiotic property of the freeze-dried powder of the extracts is remarkably improved, the guarantee period of a product is prolonged, and finally, the freeze-dried powder of fruit and vegetable extracts is prepared, contains more nutritional substances and bioactive substances and is high in function, good in anti-freezing effect and solubility and low in cost.
Owner:邵素英

Feed for promoting development of ovary and fallopian tube of laying hen and preparation method of feed

The invention discloses feed for promoting the development of the ovary and the fallopian tube of a laying hen and a preparation method of the feed, and belongs to the technical field of feed composition. The feed provided by the invention is prepared by scientifically adding plant extracts, corn bee pollen extracts, Chinese herbal medicine extracts, modified dietary fiber, one or more prebiotic factors and the like into early laying period chicken feed. Feeding tests show that compared with laying hens fed with two types of peak-laying feed sold in market, the laying hen fed with the feed provided by the invention has the advantages that the length of the fallopian tube is improved by 6.82 cm and 4.62 cm respectively; the weight of the fallopian tube is improved by 11.49 g and 7.46 g respectively; the weight of the ovary is improved by 6.08 g and 4.17 g respectively; the egg laying rate is improved by 2.07% and 2.15% respectively; the egg laying quantity is improved by 2.73 g and 1.92 g respectively; the shank length is improved by 7 mm and 5 mm respectively; the body weight is improved by 0.07 kg and 0.05 kg respectively; the survival rate is improved by 2.4% and 3.2% respectively. Therefore, the laying hen fed with the feed provided by the invention has higher reproductive performance, production performance, anti-immunity, and disease-resistant performance.
Owner:邵素英

Blueberry composite powder high in anthocyanin content and preparing method thereof

The invention discloses blueberry composite powder high in anthocyanin content and a preparing method thereof.Blueberry powder with natural color, flavor and mouthfeel are scientifically combined with functional products including lactobacillus plantarum powder, honey powder, modified dietary fiber, enzyme powder and oligosaccharide, so that the nutritional value, food security and healthcare effect of the blueberry composite powder are effectively improved, and the probiotic property and quality stability of the blueberry composite powder are improved remarkably.Compared with existing blueberry composite powder, the blueberry composite powder high in anthocyanin content has the advantages that components are simple, color, flavor and mouthfeel are natural, nutritive value is high, healthcare function is good, the content of bioactive substances is high, the number of probiotics viable organisms is large, probiotic property is high, the number of species of probiotics functional metabolites is large, the content is high, food security is high, and storage life is long.
Owner:邵素英
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