4results about How to "Retain nutritional value" patented technology

The present application relates to the technical field of feed processing, and particularly relates to a preparation method of Maotai-flavor distiller's grains fermented feed, which comprises the following steps: drying treatment based on the moisture content of Maotai-flavor distiller's grains to obtain basic distiller's grains; determining the strain ratio of brewer's yeast, bacillus subtilis and aspergillus niger based on the tannin content of the basic distiller's grains to obtain a compound fermentation inoculant; inoculating and then fermenting; determining state evaluation parameters based on the total polyphenol accumulation rate, the dissolved oxygen consumption rate and the microbial activity index during the fermentation process, and performing qualified evaluation, and dynamically adjusting when unqualified; determining the fermentation end point based on the tannin degradation rate and the total polyphenol accumulation rate; and mixing the fermented distiller's grains with the basic feed at a mass ratio of 1% after low-temperature drying of the fermented distiller's grains. The present application realizes three-layer control of raw material evaluation, process control and end point determination, significantly improves the stability and content of functional active ingredients in the product, reduces the tannin and safety risk, and has a good intestinal health improvement effect on animals.

The application provides a kind of dry color protection process of purple Germinatus Bambusae Sinospinosae rich in anthocyanins, and the steps include: selecting fresh and intact purple Germinatus Bambusae Sinospinosae with a length of 25-45 cm, removing the shell, washing with clean water, then absorbing the surface water with clean gauze, cutting into uniform size bamboo shoots, bamboo shoot silk and bamboo shoot strips; at room temperature, immerse the treated purple bamboo shoot samples in different concentrations of color protection solution for 1-10 min, the color protection solution includes 0.1-3.0% CaCl2, 0.1-3.0% L-cysteine, 0.01-2.0% vitamin C, then take out and drain water; dry the purple Germinatus Bambusae Sinospinosae after draining water at a temperature of 50-70℃, after reaching the drying endpoint, take out and cool to room temperature, then vacuum package, put the packaged bamboo shoots into self-sealing aluminum foil bags, and store at room temperature. The purple Germinatus Bambusae Sinospinosae treated by the application can maintain good sensory quality, and the anthocyanin content and activity can be better preserved, ensuring the quality and value of the purple Germinatus Bambusae Sinospinosae.

The present application belongs to the field of microbial technology, and particularly relates to a bacillus subtilis with mold removal capacity, a bacterial agent and application thereof. The bacillus subtilis is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 37290. Based on the bacillus subtilis, the present application further provides a bacterial agent with good mold removal capacity. After the bacillus subtilis or the bacterial agent of the present application is added to moldy feed at different pH values, the content of mycotoxin in the feed can be reduced to the range required by the safety limit within 24 hours, and the detoxification efficiency of the bacillus subtilis or the bacterial agent on vomitoxin, zearalenone and aflatoxin B1 can be as high as 99.4%, 95.9% and 96.59% respectively, which can be used as an effective active ingredient of a mycotoxin detoxification agent. The bacillus subtilis and the bacterial agent provided by the present application can efficiently and quickly remove mycotoxin in food, feed or agricultural products, and have a wide application prospect.

The application discloses a preparation method of a chlorella pyrenoidosa fermentation beverage and belongs to the technical field of microorganisms. The preparation method comprises the following steps: S1, uniformly mixing chlorella pyrenoidosa powder with pure water, rehydrating, and obtaining rehydrated algae liquid; S2, adding an enzyme into the rehydrated algae liquid; after enzymolysis, the enzyme is inactivated, the filtrate is filtered and collected, and an enzymolysis liquid is obtained; S3, inoculating the activated strain into the enzymolysis liquid, oscillating and culturing, filtering and collecting the filtrate, and obtaining the chlorella pyrenoidosa fermentation beverage. The method combining neutral protease enzymolysis and lactobacillus plantarum fermentation is adopted, the bitterness of the chlorella pyrenoidosa beverage can be effectively improved without adding a chemical masking agent, and meanwhile, the nutritional value and functional characteristics of the chlorella pyrenoidosa beverage are well reserved.