248results about How to "Rich in amino acids" patented technology

The invention relates to a method for producing green tea soycheese, which is characterized in that 5-15% parts by weight of the green tea, 85-95% parts by weight of the water and sopped bean are gridded to be green tea pulp and soya-bean milk; the green tea pulp and the soya-bean milk are filtered through 100 screen mesh filter screen; the filtered pulp liquid is heated up to be 85-95 DEG C; the pulp liquid is beat to be grain with salt water; the pulp grain is pressed to be plates by sanitized cotton cloth; the shaped plates are rough green tea soycheese; the rough green tea soycheese is cut to be small square blocks; the small square blocks are put into a cleaned and sanitized cage in sequence; the surfaces of the small square blocks of the rough green tea soycheese are sterilized by means of jetting; the small square blocks are put into a temperature control room with temperature being 30 DEG C to be fermented till that the surfaces of the rough green tea soycheese have cotton-shaped white mucor; the surface of the rough green tea soycheese is coated with a layer of slat; the rough green tea soycheese is put into a container with normal temperature for 12-24 hours; the rough green tea soycheese is extracted from the container to be filled into a bottle; alcohol with alcoholic strength being 16-18% is poured into the bottle; and the bottle is sealed for 10-30 days to prepare the green tea soycheese. The method improves the additional value of the green tea, increases the tea polyphenol, the coffeic alkali and the amino acid of the green tea and the red tea, and improves human body immunity as well as anticancer effect.

The invention belongs to the field of material science and discloses soybean-based carbon quantum dot and porous carbon material as well as a preparation method therefor and an application thereof. The method comprises the following steps of: (1) performing low-temperature carbonization treatment on ground soybeans in an inert gas atmosphere; (2) performing water soaking, stirring and separation on a low-temperature carbonization product to obtain supernatant liquor and precipitates; and (3) further purifying the supernatant liquor to obtain soybean-based carbon quantum dots. According to the method, a "two-step carbonization method" is adopted, the carbon quantum dots are prepared through low-temperature carbonation first, and then residues are further subjected to high-temperature carbonization to prepare a porous carbon material, so that double purposes are achieved; and the prepared soybean-based carbon quantum dots and porous carbon material are excellent in performance and wide in application range, and efficient utilization of biomass resources is realized.

The invention discloses an environment-friendly fertilizer for strawberries and a preparation method thereof. The environment-friendly fertilizer is prepared from the following raw materials in parts by weight: 70-80 parts of organic fertilizer, 10-25 parts of inorganic fertilizer, 0.5-1 part of minor element, 0.1-0.3 part of fermentation composite bacteria, 1-2 parts of ferment bacteria, 3-7 parts of humic acid, 3-7 parts of amino acid and 0.2-0.7 part of antibiotics. The method comprises the following steps: uniformly mixing the fermentation composite bacteria with water to obtain a dilute bacterium solution; adding the dilute bacterium solution into the organic fertilizer, uniformly mixing, piling, and circularly overturning to obtain primary leavening; adding the ferment bacteria, fermenting until the materials are completely rotten, drying at low temperature, and pulverizing to obtain secondary leavening; and finally, adding the inorganic fertilizer, minor element, humic acid, amino acid and antibiotics, uniformly mixing, granulating, and sorting to obtain the environment-friendly fertilizer for strawberries. The environment-friendly fertilizer for strawberries is mainly prepared from agriculture and animal husbandry wastes, thereby solving the problem in crop nutrient supply and restricting the pathogenic microorganisms from reproduction.

The invention provides a sports nutritional candy which adds creatine, carbohydrates, peptides, amino acid, minerals and vitamins in different types of candies. The sports nutritional candy of the invention has functions of muscle development and improving sports ability obviously, has rich nutrition, small volume, light weight, good taste and is convenient for carrying and application, can meet the requirements of promoting muscle development, supplying energy during sports and replenishing nutrition for professional athletes, body-building fans, bodybuilding fans, school students, seniors suffering from muscle weakness and people who love sports. The sports nutritional candy can promote muscle development and supply energy and strength to people who do sports.

A disclosed chicken forage added with Chinese herbal medicines is prepared from the following raw materials in parts by weight: 350-400 parts of corn, 120-150 parts of soybean meal, 80-100 parts of rye bran, 50-80 parts of millet, 60-80 parts of broomcorn millet powder, 45-50 parts of peanut shells, 40-45 parts of lupin, 35-40 parts of sesame, 20-30 parts of fish meal, 10-12 parts of grit, 15-18 parts of tea powder, 20-25 parts of a traditional Chinese medicine additive and 4-5 parts of a feeding promoting agent, wherein the traditional Chinese medicine additive comprises in parts by weight: 20-25 parts of lotus leaves, 18-22 parts of salvia miltiorrhiza, 15-18 parts of mulberry, 12-15 parts of cortex acanthopanacis and 20-22 parts of cordate houttuynia. The chicken forage is balance in nutrition, and the added Chinese herbal medicine components contain natural active factors and can help to substantially improve the survival rate of chicken and reduce disease incidence.

The invention discloses a bioanalysis preparation technique of a biological organic fertilizer by chicken manure. High-efficient and green chicken mature fermenting biological organic fertilizer is developed through a mixed bacteria aerobiotic two-step fermenting technique, wherein an one-step fermenting flora comprises aspergillus, thermophilic sporotrichum, saccharomycetes, bacillus subtilis, thermophilic heterotrophism ammonia oxidizing bacteria; a two-step aerobiotic fermenting flora comprises EM fungicide, azotobacter chroococcum, and bacillus licheniformis. The technique adopts multi-bacterium mixing fermentation; through combination of metabolic capabilities, the complex metabolism which is hard to complete by single culture is completed; through synergic fermentation between microorganisms, the chicken mature is effectively transformed, the hygienic index reaches the national standard, and the product decomposition and growth promoting index are significantly promoted. The fermenting technique is simple and high-efficient, the deodorization and sterilizing effects are good; besides, the production cost is low, and the technique is easy to carry out industrial scale production.

The invention discloses an Angelica keiskei wine brewing method. The Angelica keiskei wine brewing method comprises the following steps: 1, cleaning fresh grapes, draining, and beating to form a grape pulp; 2, filling the grape pulp into a container, and fermenting; 3, adding an Angelica keiskei material and white sugar after the fermentation is carried out for 2-3d, uniformly stirring to form a mixed pulp, and continuously fermenting for 30-40d to obtain an Angelica keiskei wine pulp; 4, filtering the Angelica keiskei wine pulp, and precipitating to obtain an Angelica keiskei wine; and 5, sealing the obtained Angelica keiskei wine for sale. The Angelica keiskei wine brewed through using the brewing method fully utilizes the nutrition of the Angelica keiskei and the grapes, contains abundant amino acids, has the efficacies of lung function improving, blood circulation reinforcing, blood pressure reducing, blood fat reducing, immunity improving, ageing preventing, digestion helping, fat reducing, appetite increasing, beauty treating, face caring and the like, and has the characteristics of simple method and less investment.

The invention relates to a special unconventional protein compound duck feed for meat ducks of a fattening period, belonging to special feeds for specific animals. According to the special unconventional protein compound duck feed, a raw material formula is low in corn content, does not contain bean dregs, fish meal and meat and bone meal and consists of the following raw materials in parts by mass: 0.05-0.3 part of compound enzyme preparation, 10-40 parts of corn, 20-50 parts of wheat, 4-8 parts of corn protein feed, 6-9 parts of grain stillage, 3-7 parts of citric acid sludge, 3-6 parts of feed corn protein powder, 1-5 parts of peanut meal, 1-3 parts of germ meal, 1-4 parts of cottonseed meal, 1-3 parts of rapeseed meal, 1-3 parts of mountain meal, 0-1.5 parts of feather meal, 1.0-1.4 parts of lysine, 0.5-1.1 parts of calcium hydrophosphate, 0-1 part of fat, 0.28-0.33 part of salt, 0.1-0.15 part of threonine, 0-0.5 part of methionine and 0.5 part of premix material; and the special unconventional protein compound duck feed is prepared through the steps of mixing the raw materials to be uniform, carrying out heat treatment at the temperature of 85-90 DEG C, and then pelleting. The prepared special unconventional protein compound duck feed for the meat ducks of the fattening period is applicable to the daily feed supplying of fattening-period meat ducks of 6 to 7 weeks old.

The bamboo juice extracting process includes the following steps: sorting green bark bamboo material of 1-5 years old; eliminating bamboo branches, washing and air drying; squeezing in a juicing machine to obtain bamboo juice; stepped filtering with mesh screen, gauze and microporous filter successively; and ultraviolet ray sterilizing. Compared with available technology, the present invention has the advantages of short extracting period, raised bamboo material utilization and extracting rate, high bamboo juice quality, high amino acid, trace element and vitamin contents in the bamboo juice, and good bacteriostasis effect.

The invention discloses a method for cultivating green-shell egg laying hens. In the method, carefully-chosen black native chicken are raised all the day; netlike bands are used for isolating soil at the intervals of 50 meters; and the chicken are pastured in a forest or on a grassland to freely eat high-quality pasture grass and insects, and are regularly fed with corn, wheat bran, earthworms and vitamin water. Green-shell eggs laid by the green-shell egg laying hens cultivated with the cultivating method are high-quality nourishing products, and have the effects of nourishing yin and the kidney, replenishing blood and qi, strengthening the body and invigorating the brain.

The invention belongs to the technical field of food processing and particularly provides a lung-moistening and cough-arresting fruitcake and a preparation method thereof. The lung-moistening and cough-arresting fruitcake comprises raw materials in parts by weight as follows: 30-50 parts of compound fruit pulp, 40-70 parts of syrup, 1-4 parts of a gel and 0.3-0.7 part of an acidulant. The preparation method of the lung-moistening and cough-arresting fruitcake comprises the steps as follows: step A, preparation of the fruit pulp, to be specific, preparation of cumquat pulp, preparation of a fructus monordicae extract, preparation of a fig extract, preparation of a dragon fruit flower extract, preparation of a Japanese banana flower extract and preparation of the compound fruit pulp; step B, preparation of the fruitcake, to be specific, compounding of the gel, gel melting, sugar boiling, boiling, acid adjustment, molding, drying and packing inspection. The prepared compound fruitcake is sour, sweet and tasty, is good in flavor and color, has lung-moistening and cough-arresting functions and is easy to preserve, carry and eat, fruitcake products are enriched, the industrial development of multiple agricultural products is promoted, and the economic benefit of fruit growers is increased.

The invention discloses a litchi glutinous rice wine. The litchi glutinous rice wine is prepared from such raw materials as glutinous rice, sago and litchi pulp and by virtue of such steps as cooking, pulp preparation, diastatic fermentation, rice wine inoculation, pressing classifying and filtering. The sago is adopted in the formula of the litchi glutinous rice wine instead of one part of glutinous rice, a sugar liquid relatively low in sugar degree can be obtained, and meanwhile, the nutritive value that the sago has but the glutinous rice does not have is added; the litchi is added to produce a new taste for the glutinous rice wine, and also to increase the health care effect; the rice wine is added in twice to inhibit glucose decomposition in the fermentation process and further reduce the sugar content; the glutinous rice wine contains rich proteins, amino acids, vitamins and polyphenol substances; and the wine is clear and transparent, and has excellent taste, appropriate sweetness and rich litchi fragrance.

The process of producing high efficiency nutritious matrix with water cabbage includes the steps of adding microbial strains and chemical decaying agent to water cabbage as the main material, high temperature aerobic composting, and mixing the compost with coconut bran and amendment to obtain the high efficiency nutritious matrix. The high efficiency nutritious matrix has moderate pH value, rich and comprehensive nutrients, high amino acid and trace element content, high water retaining property, high ventilating property and high remoistening property.

The invention relates to the field of liquor making, in particular to bamboo tube liquor and a preparation method thereof. The preparation method of the bamboo tube liquor comprises the steps that liquor yeast is added into bamboo cavities of live bamboos when or after base liquor is injected into the bamboo cavities of the live bamboos; the live bamboos are harvested after growing for a period of time, and then the bamboo tube liquor is obtained. According to the method, the liquor yeast is added in the bamboo tube liquor making process, the traditional liquor-making process and the modern bioengineering science and technology are combined, the base liquor is subjected to secondary fermentation in the bamboo cavities, and the alcohol concentration in the bamboo cavities is guaranteed; the base liquor in the bamboo cavities of the bamboos participates in physiological live circulation of the whole bamboos, and secondary fermentation of the liquor is completed in bamboo bodies; through activation of the bamboos, flavone, various amino acids, vitamins and other microelements which are contained in the bamboos and are beneficial to human bodies are integrated into the liquor, and harmful substances in the liquor are purified by the bamboos, so the obtained bamboo tube liquor has the ice-cold and fragrant styles, has adequate nutritions, has the effects of clearing heat and removing humidity and has certain prevention and health care functions on hypertension, diabetes mellitus, heart diseases and other diseases if a person drinks the bamboo tube liquor in moderation.

The invention relates to a production method of high-salt diluted state fermentation soy without adding preservatives, which comprises the following steps that: the starter propagation, the fermentation and the raw juice extraction are carried out, the instantaneous sterilization is carried out at high temperature, the sterilization temperature is 115 to 125 DEG C, the sterilization time is 10 to30s, the ethanol content in the sterilized soy is ensured not to be lower than 2 percent, the total bacterial count is lower than 10000CFU/mL, the sterilized soy is filled at 80-DEG C high temperature, artificially synthesized preservatives are not added into products, the shelf life of the products reaches 18 months, the products can not generate bottle expansion and bag expansion phenomena during the shelf life, and in addition, the flavor of the products is not influenced.

The invention discloses a composite probiotic preparation which is mainly prepared by the following components: molasses, compound probiotic strain, lactose, starch, amino acid, ginkgo nut, sodium carboxymethyl cellulose, compound trace element, multivitamin, fermentation agent and water. Compared with the prior art, the composite probiotic preparation takes the molasses as a main carbon source and the amino acid as a nitrogen source, and trace elements and vitamins are added into the composite probiotic preparation. Lactobacillus absorbs saccharides generated by rhodopseudomonas palustris yeast as material basis and generates lactic acid. The composite probiotic preparation is used for the health care of intestinal tracts of livestock and poultry.

The invention discloses a cassava and chocolate cake and a making method thereof. The cassava and chocolate cake is composed of, by weight, 40-130 parts of food-grade cassava powder, 270-360 parts of chocolate powder, 240-280 parts of butter, 15-25 parts of white sugar and 240-480 parts of eggs. By replacing flour with the food-grade cassava powder to make the cake, the cake contains rich nutritional ingredients such as dietary fibers, amino acids and vitamins, and has the health care effects of delaying digestive absorption, removing intestinal canal waste for the human body and the like.

The invention relates to health-preserving quinoa porridge, and belongs to the technical field of foods. The technical scheme adopted by the invention lies in that the health-preserving quinoa porridge consists of the following raw materials in parts by weight and in compounding ratio of main materials and auxiliary materials, wherein the main materials comprise 50-80 parts of millet and 20-50 parts of quinoa; the auxiliary materials comprise 5-10 parts of dried lily bulbs, 0-4 parts of Chinese wolfberry fruits, 0-4 parts of red jujubes and 0-4 parts of radix salviae miltiorrhizae. According to the health-preserving porridge, a dietetic invigoration recuperation manner is adopted, and reasonable compounding is adopted, so that absorption of various trace elements and minerals by human bodies is improved; besides, the auxiliary materials, such as the red jujubes and the Chinese wolfberry fruits are added, so that the efficacies of maintaining beauty and keeping young for females are strengthened; the millet, the quinoa and the dried lily bulbs are correspondingly compounded in proportion according to different populations, so that the needs for the amino acids, the trace elements and the minerals of human bodies are effectively and reasonably met, the nutrient value is increased, the consumption cost of people is reduced, and besides, the effects of reducing blood pressure, blood lipid and blood sugar can also be achieved; the dried lily bulbs and the Chinese wolfberry fruits are added together, so that the effects of treating a cough with lung heat, palpitation, insomnia, dreaminess, and blur vision can be achieved.

The invention relates to low-salt soy sauce and a preparation method thereof. The low-salt soy sauce is characterized in that the salt content of the soy sauce is lower than 9g/100L; and furthermore, the amino acid nitrogen of the soy sauce is not less than 1.0g/100mL. The produced low-salt soy sauce does not utilize salt substitutes, has aromatic ester and sauce flavors, does not have other unpleasant odors, has delicious and mellow taste and is clear. The salt content of the low-salt soy sauce is reduced by nearly a half compared with that of the common commercial soy sauce, therefore the low-salt soy sauce is more wholesome to bodies.

The invention relates to a preparation method of a health-care hylocereus undatus highly processed product, comprising the following steps: picking and washing, and slicing; separating peel from pulp;extruding and separating hylocereus undatus seeds from the pulp by a sieve, adding water to the remaining pulp to stir and squeeze juice, so as to obtain hylocereus undatus juice; adding additives tothe hylocereus undatus juice and then stirring to obtain finished product paste; blanching and performing color protection on peel rings of the hylocereus undatus and then performing pre-puffing; putting the peel rings of the hylocereus undatus after pre-puffing onto oil-proof paper, extruding finished product paste into the peel rings of the hylocereus undatus, shaping the peel rings after beingfull of the finished product paste, brushing grape seed oil to the surface of the peel rings; and baking, thus obtaining the finished product. The health-care biscuit prepared according to the invention is similar to fresh hylocereus undatus in appearance, is crispy in taste, can effectively clear away residual free radicals in a human body, has strong functions of delaying ageing and enhancing immunity, and can prevent cranial nerve ageing, strengthen the heart, resist cancer, soften blood vessels, and reduce blood fat.