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5999results about How to "Rich in nutrients" patented technology

Process for preparing liquid seaweed fertilizer through enzymolysis and fermentation

ActiveCN104262008AEnlarged vascular cellsPromotes plant cell divisionOrganic fertilisersFertilizer mixturesMacromolecular SubstancesSeaweed food
The invention discloses a process for preparing a liquid seaweed fertilizer through enzymolysis and fermentation. The process disclosed by the invention can be used for generating a large quantity of soil beneficial bacteria and multiple special-effect metabolites by degrading macromolecular substances which are contained in seaweeds and difficult to utilize into micromolecular polysaccharide, monosaccharide and a nitrogen-containing compound in compound enzymolysis and multi-strain co-fermentation modes, thereby enhancing the biological activity of a seaweed fertilizer, preventing the destruction of strong base, high temperature and high pressure in the production process of the seaweed fertilizer and completely retaining abundant nutrient substances contained in the seaweeds. According to the process, the content of a product, namely alginic acid, is 40-60 g/L and is increased by more than 30% compared with that prepared from an enzymolysis method, an alkaline hydrolysis method, an acid hydrolysis method and a simple microbe fermentation method, and the effective viable count is more than or equal to 2 billion/mL; the product integrates natural nutrient components, antibiotic substances and plant hormones, combines the efficacy of three fertilizers, namely an organic fertilizer, a microbe fertilizer and a trace element fertilizer and has a wide application prospect.
Owner:JIANGMEN ZHIHU IND CO LTD

Traditional Chinese medicine organic fertilizer

The invention discloses traditional Chinese medicine organic fertilizer. The traditional Chinese medicine organic fertilizer comprises sweet wormwood herb, green Chinese onion, sophora flavescens, yellow soybean, salvia miltiorrhiza, perilla stem, castor root or castor leaf, salvinia natans, onion, peach leaf, camphor, tripterygium wilfordii, agaric, pine needle, plantain seed, lime, honeysuckle, frankincense, Chinaberry bark, Chinese yam, potash, carrot leaf, radish leaf, poria cocos, pyrethrum, belvedere fruit, pseudo-ginseng, negundo chastetree fruit, mulberry leaf, hot pepper leaf, ginger leaf, phoenix tree flower, tobacco, pepper and suberect spatholobus stem. The fertilizer can improve the soil structure, so that the soil is abundant in organic matters and soil hardening caused by excessive using amount of chemical fertilizer is avoided; a good effect of increasing yield is achieved; the fertilizer can expel, kill and prevent insects, reduces the using amount of pesticide or does not use the pesticide, contributes to environmental protection, and reduces the pesticide residue of agricultural products or has no pesticide residue in the agricultural products; the fertilizer can inhibit generation and growth of harmful germs and reduce the number of the harmful germs so as to reduce the morbidity of crops and solve the problem of continuous cropping; and the cost is low.
Owner:孟凡尧

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

Fowl dung fermentation fertilizer and preparation method thereof

The invention discloses a fowl manure fermentation fertilizer. The fertilizer is produced by materials of fresh fowl manure, rice bran powder, maize meal, wheat flour, brown sugar, lime powder, dinoflagellate, microzyme, lactobacillus, thermophilic actinomycetes, etc. The invention improves culture environment of henhouses, and heavy metal in the fowl manure is degraded and changed into treasure, becoming an ecological organic fertilizer which is comprehensively and abundantly nutrient. Nitrate and secondary salt formed in the soil by fertilizer residual can be degraded by the fowl manure fermentation fertilizer, and therefore functions of disease resistant, lodging resistant, crop yields improvement can be realized; ventilation property of the soil is improved, soil hardening and virus can be reduced and banished, meanwhile, dosage of the chemical fertilizer and pesticide is reduced; production cost is reduced, pollution is reduced and soil environment is optimized, and microeubiosis of the soil is achieved; therefore the crops can be ripen in advance, grade of the crops is improved, hazardous and noxious substance contents remained in the crops are lowered and banished, and the green environmental requirements of heavy metal residual of the crops can be achieved.
Owner:重庆拓阳科技有限公司

Preparation method of instant oat flour

InactiveCN104642910AModerate tastePreserve soluble nutrientsFood preparationCelluloseAdditive ingredient
The invention discloses a preparation method of instant oat flour and relates to a preparation method of oat flour. The preparation method comprises the following steps: baking, cleaning, soaking, steaming and cooling oats, serving as raw materials, sequentially; glue milling the oats after pretreatment to prepare oat pulp, carrying out enzymatic hydrolysis, heating, boiling, and killing enzyme; and cooling an enzymolysis liquid, glue milling, homogenizing, drying, sterilizing and packaging a finished product. According to the preparation method disclosed by the invention, with the oats as the raw materials, by virtue of pretreatment, enzymatic hydrolysis technological treatment and spray drying, the instant oat flour which can keep multiple nutritional components and fragrance of oat is prepared; the prepared instant oat flour is moderate in taste, has self flavor of oat, keeps the soluble nutritional components in the oats, is also capable of providing extra plant proteins, fats and soluble dietary fibers and can be directly used for preparing an oat beverage; as macromolecular substances including starch, cellulose and proteins in the oats are hydrolyzed by virtue of an enzyme method, the viscosity of the starch of the oats is lowered, and the problems of water separating, gelation, precipitation and the like caused when the oats are applied to beverages are solved.
Owner:厦门北大泰普食品科技有限公司

Herb-tea fruit/vegetable yellow wine and preparation method thereof

InactiveCN101649275AHigh nutritional valueEnhance heat-clearing and heat-relieving health functionAlcoholic beverage preparationMicroorganism based processesBiotechnologyMedicinal herbs
The invention discloses a herb-tea fruit / vegetable yellow wine and a preparation method thereof. Aiming at the problems of high alcoholic strength, strong flavor, high heat productivity, inadaptability to summer drink and the like of the common yellow wine, the method employs the technical proposal that: utilizing a plurality of raw and auxiliary materials having the advantages of nutritive characteristics and the like, such as Chinese medicinal herbs for herb tea, cool fruits (vegetables), glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw and auxiliary materials; and using Chinese medicinal herb leaching liquor for herb tea and cool fruit (vegetable) juice instead of brewing waterso as to reduce the alcoholic strength and the heat value of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for clearing away the heat and relieving the summer heat and improve the mouth feel. The yellow wine tastes, elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines.
Owner:刘名汉

Vinegar koji and biological edible vinegar, and method of producing the same

The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g / 100ml high vinegar yield.
Owner:范英祝

Method for producing protein feed through mixed strain solid-state fermentation of ginkgo leaf residue

The invention relates to a method for producing a protein feed by using gingko leaf residue as a raw material for mixed strain solid-state fermentation. Activation and multiplication culture are respectively performed on candida tropicalis, aspergillus oryzae, bacillus subtilis and lactobacillus plantarum, so as to obtain four liquid strains; after the gingko leaf residue is dried and smashed, a certain amount of water and a nitrogen source are added, and after mixing and sterilizing, the gingko leaf residue is taken as a solid-state fermentation culture medium; the four liquid strains are inoculated to the solid-state fermentation culture medium according to certain proportions, after sufficient mixing, fermentation for 72 to 120 hours can be performed at a nature pH value under the temperature of 28 to 30 DEG C, and after drying, a gingko leaf residue protein feed can be obtained. In the protein feed, the coarse protein content of the protein feed is high and can reach 46 percent, the nutritional ingredients are complete, the palatability is excellent, the production performance and the feed conversion rate of livestock and poultry can be effectively improved, the preparation method is simple in process, the cost is low, and the mass production can be achieved. The invention further provides a way for using the gingko leaf residue which is a waste material in forestry processing.
Owner:日照恒邦牧业科技股份有限公司
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