35 results about "Alfalfa leaf" patented technology

The invention discloses a method for extracting alfalfa leaf protein by an ultrasonic-assisted enzyme process, belonging to the technical field of vegetable proteins. The method comprises the following steps: cleaning alfalfa leaves in early flowering stage as the raw material, pulping, and filtering to obtain a juice and pulp dregs; treating the juice by an ultrasonic-assisted enzyme process; adding cellulase into the juice while carrying out ultrasonic extraction to obtain the extracting solution, wherein 3-4g of cellulase is added to every 100ml of juice, the ultrasonic power is 100-250W, the ultrasonic frequency is 20-40kHz, the temperature is 50-55 DEG C, and the holding time of the ultrasonic action is 30-40 minutes; inactivating the enzyme, and flocculating the solution; carrying out continual treatment under the 4000-5000 r / min centrifugal action for 15-20 minutes to obtain a leaf protein crude extract and a supernatant; and extracting the leaf protein crude extract, and drying to constant weight, thereby obtaining the alfalfa leaf protein product. The invention has the advantages of simple technical process, mild conditions, low energy consumption, short extraction time and high extraction rate, is easy to operate and control, and is convenient for large-scale industrial production.

The invention discloses an alfalfa leaf extract preparation method and a use as a tobacco product additive. The method comprises the steps of using alfalfa leaves as extraction raw materials, and uniformly mixing alfalfa leaves with extracting agent according to volume ratio of 1:(10-30) to obtain mixture; extracting the mixture for 1-5h at 50-90DEG C and performing separation to obtain primary material liquid; adding water into the material liquid, separating sediment, performing separation to obtain secondary material liquid and concentrating the secondary material liquid to extract; redissolving the extract by using 5-10 multiples of extracting solution, filtering and separating byproducts and tertiary material liquid, and concentrating the tertiary material liquid to extract to obtain alfalfa leaf extract. By adding the alfalfa leaf extract prepared by adopting the method disclosed by the invention into tobacco products, an effect of effectively increasing the flavor of the tobacco products is achieved, the flavor is rich and the solidity of smoke is increased; the extract can also endow the tobacco products with unique flavor tones and notes, and can be used as a characteristic flavor.

The invention provides an alfalfa leaf protein moistening facial mask. The facial mask is a transparent collagen moistening facial mask and is prepared from the following components in parts by mass: 0.05-5 parts of alfalfa leaf protein serving as a functional raw material, 0.2-10 parts of sodium carboxymethylcellulose, 0.2-10 parts of humectant, 0.05-10 parts of starch and 1-20 parts of a glutaraldehyde crosslinking agent, wherein the sodium carboxymethylcellulose, humectant, starch and glutaraldehyde crosslinking agent are used as auxiliary raw materials. The preparation method comprises the following steps: firstly, extracting alfalfa leaf protein from alfalfa leaves in a fermenting manner; then mixing the alfalfa leaf protein and the auxiliary raw materials; and finally, putting the mixture in a die, heating and forming a film. The alfalfa leaf protein moistening facial mask is mainly prepared from macromolecular substances in natural animal and plant, is non-toxic and odorless, and does not have side effect. The facial mask has the effects of double moistening effect, good toughness, good ductility and good adhesion, and has functions of better skin feeling and deep skin cleaning, thus being an economical, practical and effective skin-care beautifying cosmetic. The facial mask preparation process is simple, is convenient to operate, and does not pollute the environment.

The invention discloses medicago sativa yoghourt. The medicago sativa yoghourt is prepared from 65-70% by mass of milk, 15-20% by mass of a medicago sativa juice, 5-10% by mass of white sugar as an additive, 2-5% by mass of honey as an additive and 0.02-0.04% by mass of essence as an additive by fermentation. The preparation method comprises the following steps of beating medicago sativa leaf, carrying out extraction, carrying out pasteurization to obtain a medicago sativa juice, mixing the medicago sativa juice and fresh milk, adding white sugar, honey and essence as additives and lactobacilli into the mixture, and carrying out fermentation at a temperature of 35-42 DEG C for 7-9h to obtain green milk which is the medicago sativa yoghourt. The preparation method realizes perfect combination of medicago sativa and yoghourt. Through the preparation method, forage grass difficultly eaten by people in normal time is used as a food, has a medical value and can provide a plurality of nutrients. The medicago sativa yoghourt has yoghourt health care effects and medicago sativa health care effects and has more and better health effects.

The invention discloses medicago slices, which comprise the following components by weight: 80-100 parts of medicago leaf freeze-drying powder, 80-100 parts of hamburger coffee Xiang Maicai freeze-drying powder, 10-12 parts of matrimony vine powder, 5-10 parts of chrysanthemum powder, 8-12 parts of calcium citrate, 3-5 parts of magnesium stearate, 6-8 parts of hydroxypropyl methyl cellulose, 10-15 parts of starch, 5-10 parts of vitamin C and 5-8 parts of vitamin B. The hamburger coffee Xiang Maicai freeze-drying powder contains acidic aspartic acid and glutamic acid, can better remove the straw smell of medicago leaf, straw smell of the medicago leaf can be eliminated, the medicago slices have refreshing and tasty taste, is popular by wide consumers, and better promotes the medicago leaf application.

The invention relates to a nutritional composition containing alfalfa leaf protein and a preparation method of the nutritional composition, and belongs to the field of health foods. The composition is prepared by the following raw materials by weight: 8 to 10 parts of alfalfa leaf protein, 18 to 20 parts of semen coicis, 18 to 20 parts of soybean, 8 to 12 parts of walnut, 9 to 12 parts of rhizoma dioscoreae, 8 to 10 parts of red dates, 8 to 10 parts of black sesame, 6 to 8 parts of osmanthus fragrans, 8 to 10 parts of konjac, and 8 to 10 parts of chestnut. The nutritional composition includes the alfalfa leaf protein, food ingredients of the alfalfa leaf protein and the like, containing a plurality of nutritional elements of amino acids, dietary fibers, vitamins and the like, the nutritional composition is rich in nutritional content and high in food therapy value; therefore, the purposes of balancing nutrition, maintaining body movement, conditioning bodies and preventing diseases can be achieved.

The invention discloses a digital method for quickly evaluating the loss degree of alfalfa diseases and insect pests. It analyzes the lesion area and non-lesion area of ​​alfalfa leaves, summarizes the common disease degree and its RGB color component rule, and constructs the leaf lesion area and non-lesion area accordingly. Lesion color decision tree component system. It integrates the visual processing flow of digital pictures and is suitable for non-computer professionals to operate and use; it also has functions such as batch processing and data export, and is suitable for processing large amounts of data; Geometric deformation improves calculation accuracy; binary images of healthy and unhealthy areas of leaves are constructed, and display and comparison are provided; it is suitable for leaves whose length and width are less than 0.5m, and the range and accuracy are as follows: The statistical accuracy of the lesion area of ​​the alfalfa leaf is more than 95% in the range larger than 1mm.

The invention discloses an alfalfa tablet, which comprises the following components in parts by weight: 80-100 parts of freeze-dried powder of alfalfa leaves, 80-100 parts of freeze-dried powder of hamburger coffee and fragrant barley, 10-12 parts of wolfberry powder, and 5 parts of chrysanthemum powder. ~10 parts, 8~12 parts of calcium citrate, 3~5 parts of magnesium stearate, 6~8 parts of hydroxypropyl methylcellulose, 10~15 parts of starch, 5~10 parts of vitamin C, 5~8 parts of vitamin B . The acidic amino acids aspartic acid and glutamic acid contained in the hamburger coffee coriander of the present invention can well remove the grassy smell of the alfalfa leaf itself, so that the prepared alfalfa slices can eliminate the grassy smell and have a fresh and delicious flavor. The taste is deeply loved by consumers, which has greatly promoted the application of alfalfa leaves.

The invention relates to the technical field of a feed additive and particularly relates to a compound type pig feed additive as well as preparation and application methods thereof. The compound type pig feed additive is formed by the following components in parts by weight: 50-85 parts of eucommia ulmoides leaf powder, 10-30 parts of alfalfa leaf powder and 5-20 parts of folium callicarpae pedunculalae leaf powder. The compound type pig feed additive is prepared by taking fresh eucommia ulmoides leaves, alfalfa leaves and folium callicarpae pedunculalae leaves, which are not corroded by plant diseases and insect pests as raw materials, crushing the leaves into powder of being less than 0.5 mm after drying the leaves in vacuum, and mixing according to the mass ratios. The feed additive has the advantages that the immunity of live pigs is effectively improved, the growth of the live pigs is accelerated and the meat quality is improved.

The invention discloses a method for obtaining a water-soluble dietary fiber by fermenting alfalfa leaves through bacillus subtilis. The method includes the following steps that bacillus-subtilis culture liquid with the spore concentration of 107 CFU / ml to 108 CFU / ml is prepared; alfalfa leaf powder is added into nutrient liquid according to the solid-liquid ratio of 1g / 29 ml to 1g / 31 ml, sealingis conducted, then sterilization is conducted, and alfalfa liquid is obtained; under an aseptic condition, the bacillus-subtilis culture liquid is introduced into the alfalfa liquid, and fermentationcultivation is conducted in a shaking table; fermentation liquid is sterilized to be centrifuged; supernatant obtained through centrifugation is sucked and filtered, absolute ethyl alcohol is added into the obtained filter liquid, then standing and centrifugation are conducted, the obtained product is settled, frozen and dried, and the alfalfa water-soluble dietary fiber is obtained. The method iseasy to operate, short in used time and high in extraction rate.

The invention discloses a method for using sterilized alfalfa leaves instead of sterile filter membranes as a three-parent hybrid carrier to improve the efficiency of fluorescent plasmid transfer conjugation and transfer of rhizobia fluorescently labeled strains, which can be used to efficiently construct rhizobia CFP cyan fluorescent protein genes To mark the bacterial strain, the method is as follows: take the young leaves of alfalfa, wash them with distilled water, place the leaves evenly in a single layer in a petri dish, and sterilize them; take out the leaves with sterile tweezers, and stick them on the surface of TY medium , and cover the Petri dish. In the process of three-parent hybridization, instead of the microporous membrane, the mixed growth culture of donor bacteria, auxiliary bacteria and recipient bacteria is carried out. Compared with the microporous filter membrane as the hybrid carrier, using alfalfa leaves as the hybrid carrier can increase the conjugative transfer rate of fluorescent plasmids by 8.4-11 times, and the difference reaches a significant level; because the raw materials used are renewable and easily obtained alfalfa plants The leaves, raw materials are cheap and easy to obtain, and the operation is simple and convenient, which is suitable for the construction of rhizobia fluorescently labeled strains.

The invention discloses a chicken raising method for improving egg quality in summer. The method comprises the steps that 0.05% of choline, 0.05% of sunflower seed, 0.03% of paprika, 5% of sun dried and smashed alfalfa leaf are added by weight to a common chicken feed. The chicken raising method for improving egg quality in summer is capable of directly improving appetite of chicken in summer (chicken flocks have a poor appetite in summer and are reluctant to eat), the hen laying rate in summer is indirectly increased, the laid egg quality is improved, and therefore the yolk color gets darker and cholesterol in yolk is capable of decreasing by around10%.

The invention relates to a nutritional beer with green tea taste and a brewing method thereof, belonging to the field of food processing. The added parts of green tea powder and alfalfa leaf protein are: 15-20 parts and 5-10 parts respectively. Green tea powder, alfalfa leaf protein and wort are mixed and fermented with high-activity dry yeast. The beer obtained from fermentation has green tea aroma Strong smell, balance the bitterness produced by hop fermentation, alfalfa leaf protein is rich in essential amino acids, and the alcohol content is lower than that without green tea powder and alfalfa leaf protein. The invention solves the problems of single taste and high alcohol content in the existing beer. The invention adds alfalfa leaf protein to the beer, which not only expands the application range of the alfalfa leaf protein, but also makes the beer a nutritional and health product rich in protein.

The invention discloses a preparation method of an alfalfa leaf protein peptide beverage. The method includes: using fresh alfalfa leaves as raw materials, obtaining alfalfa juice through processes such as washing, cutting, beating, and filtering; extracting alfalfa leaf protein by acid-heating method; preparing alfalfa leaf protein peptide powder by enzymatically hydrolyzing alfalfa leaf protein; The peptide powder is mixed with concentrated apple juice, white sugar, citric acid, β-cyclodextrin, compound stabilizer, drinking water, etc. to obtain the alfalfa leaf protein peptide beverage. The beverage is calculated in parts by mass, including 5-10 parts of alfalfa leaf protein peptide powder, 10-20 parts of concentrated fruit juice, 5-10 parts of white sugar, 1-5 parts of sour agent, 0.2-0.5 parts of β-cyclodextrin, compound 0.1-0.5 part of stabilizer, 0.05-0.1 part of sucrose fatty acid ester, and the balance is drinking water. The preparation method of the beverage provided by the present invention uses low-molecular-weight, easily absorbed alfalfa leaf protein peptide as the protein source, supplemented with concentrated fruit juice and other food additives, not only contains various nutrients such as protein and sugar, but also contains A variety of bioactive ingredients with health functions. Therefore, the alfalfa leaf protein peptide beverage provided by the present invention has excellent taste and flavor, is rich in nutrition, and has multiple physiological functions such as anti-aging, enhancing body immunity, and promoting digestion and absorption, and is suitable for drinking by various groups of people. The invention has simple process, mild conditions, low energy consumption, short production cycle, high peptide yield and strong operability, and is suitable for large-scale industrial production.

The invention discloses a method for extracting alfalfa leaf protein by an ultrasonic-assisted enzyme process, belonging to the technical field of vegetable proteins. The method comprises the following steps: cleaning alfalfa leaves in early flowering stage as the raw material, pulping, and filtering to obtain a juice and pulp dregs; treating the juice by an ultrasonic-assisted enzyme process; adding cellulase into the juice while carrying out ultrasonic extraction to obtain the extracting solution, wherein 3-4g of cellulase is added to every 100ml of juice, the ultrasonic power is 100-250W, the ultrasonic frequency is 20-40kHz, the temperature is 50-55 DEG C, and the holding time of the ultrasonic action is 30-40 minutes; inactivating the enzyme, and flocculating the solution; carrying out continual treatment under the 4000-5000 r / min centrifugal action for 15-20 minutes to obtain a leaf protein crude extract and a supernatant; and extracting the leaf protein crude extract, and drying to constant weight, thereby obtaining the alfalfa leaf protein product. The invention has the advantages of simple technical process, mild conditions, low energy consumption, short extraction time and high extraction rate, is easy to operate and control, and is convenient for large-scale industrial production.