1368 results about "Amino acid content" patented technology

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention disclose a compound amino acid organic fertilizer, which is characterized in that the compound amino acid organic fertilizer consists of the following ingredients in parts by weight: 5 to 10 of compound amino acid, 0.3 to 0.5 of microbial yeasts, 16 to 29 of inorganic fertilizers, 5 to 10 of humic acid fertilizers and 0.2 to 1 of trace elements. A production method of the compound amino acid organic fertilizer comprises the following steps that: firstly, compound amino acid water solution, the microbial yeasts and the humic acid fertilizers are respectively prepared, then, inorganic compounds containing boron, copper, iron, manganese and zinc are added into the compound amino acid water solution, and the chelation is carried out at a temperature being 80 to 110 DEG C so that the mixture becomes free-state chelated amino acid salt; after the metering, 10 to 50kg of raw materials are added into each ton of farmyard manure to be mixed, then, the mixed materials are placed into a warehouse for natural stacking and curing for 3 to 5 days and can be pelletized and packed to leave factories. The compound amino acid organic fertilizer can be used as a base fertilizer and an additional fertilizer and belongs to a compound organic fertilizer capable of improving the amino acid content of high-quality fragrant rice and fruit and vegetables, improving the fruit and vegetable quality and improving the sugar content of sugarcanes.

The invention discloses a Dendrobium officinale culture solution and belongs to the technical field of agricultural planting. The culture solution comprises the following ingredients: potassium nitrate, ammonium nitrate, magnesium sulfate, manganese sulfate, zinc sulfate, monopotassium phosphate, copper sulfate, potassium iodide, cobalt dichloride, boric acid, sodium molybdate, vitamin VB1, vitamin VB6, vitamin VB5, glycine, ferrous sulfate, disodium ethylenediamine tetraacetic acid, calcium chloride, naphthylacetic acid, mashed banana, mashed potato, white sugar, inositol, and powdered agar. The dendrobium officinale culture solution is reasonable in compatibility, can provide comprehensive nutrition for a Dendrobium officinale stem, fast promote the stem to grow out of a root, increase the polysaccharide content and the amino acid content in the Dendrobium officinale, shorten the time for culturing the Dendrobium officinale stem to a complete plant to about 25 days, and significantly improve the transplanting survival rate of the Dendrobium officinale.

The invention discloses compound amino acid injecta, which contains arginine hydrochloride, histidine monohydrochloride, leucine, isoleucine, lysine hydrochloride and the like; meanwhile, the invention further discloses a preparation method of the compound amino acid injecta (18AA); in the event of ensuring the product quality, the compound amino acid injecta has the characteristics of saving energy and enhancing efficacy; by means of repetitive verification on precision, detection limit, quantitation limit, linear range and the like, a simple, convenient, rapid and reliable method with cleaning verification is ensured; furthermore, the residual quantity of antioxygen, namely sodium hydrogensulfite, in the compound amino acid injecta and sulphate ion generated by degrading sodium hydrogensulfite are detected according to an ion chromatography principle, thus, the amount of the antioxygen charged in the raw material proportioning can be accurately measured, and the stability of the raw material proportioning process is judged according to the measurement result; and a detection method of the compound amino acid injecta provided by the invention is an online derivative amino acid content measuring method, the speed is rapid, and the method is applied to large-scale detection.

The invention discloses lactobacillus plantarum fermented fruit and vegetable juice blends and a preparation method thereof. The lactobacillus plantarum fermented fruit and vegetable juice blends comprises the following raw material components: 10-90 parts of fruit and vegetable original juice, 8 parts of white sugar, 0.1-0.5 part of thickening stabilizing agent and 0.01-0.03 part of compound antioxidant. The invention also provides a preparation method of the lactobacillus plantarum fermented fruit and vegetable juice blends. The lactobacillus plantarum fermented fruit and vegetable juice blends provided by the invention is reasonable in nutrient matching; through screening and fermenting optimal lactobacillus plantarum strains, the content of amino acid in the fruit and vegetable juice is increased, novel vitamins and organic acids are synthesized, aroma constituents are generated, the original bitter and astringent taste of vegetables is improved, nutrients of different fruits and vegetables can be included in one final product so that different nutrient demands of consumers are met; meanwhile, the problem of sediment of the product within a guarantee period is solved through the addition of the thickening stabilizing agent, and the problem of color uniformity of the product within the guarantee period is solved through the addition of the compound antioxidant.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu/ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The present invention relates to a ring amino acid adsorbing agent and its preparation method. It uses natural macromolecule as carrier, its grain size is 0.45-0.9 mm, it is formed from resin which has amino acid ligand with fixed effective dose after activation of epoxy chloropropane, in which amino acid content is 12.5-39.7 micro mol/ml resin, and the described ligand is: amino acid, polyamino acid, polypeptide or protein. It can be directly used for blood perfusion method to cure the diseases of rheumatoid arthritis, systemic lupus erythematosus, myasthenia gravis, endotoxemia and infective shock, etc. The animal tests show that adsorbing agent has no toxic side effect and heat source. It is a good medical blood-cleaning adsorption material.

The invention relates to a preparation method of instant fresh water fish peptide powder. By using fresh water fish as raw materials, the preparation method comprises the following steps: removing fish skin and fish belly fat by a skin remover and a cube cutter, and then removing fishy smell and partial fat of the fish by using the technology of soaking with a mixture of CaCl2 and C2H4O2; then adding papain and Bacillus subtilis neutral proteinase for hydrolysis, carrying out inactivation and degreasing by the superhigh pressure technology, and separating slag from liquid by utilizing a centrifuge; and then adding activated carbon to the hydrolysate for bitterness and fishy smell removing treatments, filtering by utilizing a plate and frame filter press, concentrating the obtained filtrate in vacuum, and carrying out spray drying to obtain the instant fresh water fish peptide powder. The product prepared by the method has the characteristics of water solubility, creamy white color, palatefullness, no fishy smell and the like, and no organic reagent is used in the entire production process flow. The product is rich in small peptide, oligopeptide and various amino acids, can be used for manufacturing nutriment food for infants, advanced nutriment and health products for adults and the like, and also can be used as the ingredient for preparing advanced nutriment peptide coffee, flavorings and the like.

The invention provides a process for preparing fresh water fish protein active polypeptide hydrolysate, which comprises charging animal protein complex enzyme and flavor enzyme for hydrolyzing, charging saccharomycete and lactic acid bacteria for fermenting.

The invention provides a novel fourth-generation infant formula. The novel fourth-generation infant formula comprises the following ingredients: lactose, desalted whey powder, 1,3-dioleoyl 2-palmitoyl triglyceride, hydrolyzed whey protein, fructo-oligosaccharide, galactooligosaccharide, mineral substance premix compound, casein hydrolysate, whey protein concentrate, soyabean lecithin, vitamin premix, lactoferrin, L-tyrosine, nucleotide, L-tryptophan, L-methionine and the like. The infant formula is added with appropriate amount of 1,3-dioleoyl 2-palmitoyl triglyceride, appropriate amount of protein hydrolysate, monomer amino acid and the like, mineral contents such as phosphorus, sodium and the like in milk powder are reduced, therefore, the fat structure, the amino acid composition, the amino acid content and the osmotic pressure in the milk powder are close to those of the breast milk, the infant formula is balanced and comprehensive in nutrition and is appropriate in composition, all substances have synergistic effect, the bioavailability of protein and the fat is effectively improved, and the infant formula can promote digestive absorption and skeletal development of babies and can reduce the visceral organ burden.

The invention provides a production process of organic fertilizer; firstly the train liquid is prepared by aerobic actinomycosis; the train liquid is sprayed into the uniform crushed material of straw, Chinese medicine residue, grass coal, wood coal and livestock dung according to the proportion, and then the material is stacked, the temperature rises to 60 DEG C to 80 DEG C automatically, and the temperature is kept for 7 to 14 days and then is dropped to 40 DEGC automatically, after that, the moisture is dried to less than 20 percent; afterwards the material is added with the lemery salt of 10 percent to 15 percent, phosphoric acid amine of 8 percent to 10 percent and amino acid of 1 percent to 2.5 percent, and when is mixed equably, thereby the organic fertilizer is generated. The production of the organic fertilizer has the advantages of simple production process, short production cycle, less strain consumption and low cost. The organic matter content of the fertilizer is greater than 30 percent; the amino acid content is above 2.5 percent; the content of nitrogen, phosphorus and potassium is 8 percent to 12 percent; and the fertilizer efficiency is high; while increasing the crop yield, the crop quality is improved, furthermore, the invention is conductive to environmental protection. Thereby the invention is suitable for the crops of foodstuff, tobacco leaf, vegetable and fruit.

The invention provides compound medlar and Chinese chestnut health-care food and a preparation method thereof. The preparation method is characterized by comprising the following steps: adding the Chinese chestnut serving as a basic material into juice which is prepared by respectively stewing and extracting medlar and sealwort; adding brown sugar and concentrating to prepare mixed concentrated juice; and stewing, fermenting, drying, packaging and sterilizing. The product adopts a stewing and heat-insulating fermentation combined production process, so that the problem about permeation of added materials can be effectively solved, the organic ingredient of the chestnut nutlet can be transformed, the amino acid content and the reducing sugar content are increased, the nutritional value is improved, color, aroma and taste of the Chinese chestnut are enriched, the product is unique, and people can benefit from the health-care effects of the medlar and the sealwort when eating the Chinese chestnut. The product is simple in production process, low in investment, quick in response and extremely suitable for local material use and local processing in the producing area of the Chinese chestnut, and promotes the development of the deep processing industry of the Chinese chestnut.

The invention discloses a method for preparing champignon polypeptide powder, which comprises the following steps of: crushing mushroom fruit bodies, taking mushroom fruit body powder, and mixing the mushroom fruit body powder with water; adding cellulase into the mixture to perform enzymolysis for 1 to 2 hours, and then adding protease into the mixture to perform enzymolysis for 3 to 6 hours; and inactivating the enzymes, concentrating an enzymolysis solution, adding a flavoring agent into the enzymolysis solution, and embedding and drying the mixture to obtain a product. The product prepared by the method has high amino acid content, rich nutrients and high freshness, and not only can be applied to conditioning essence reactive perfume bases, but also can be applied to the industries of bio-pharmaceuticals, nutritional health products, domestic flavoring materials, instant noodle seasonings, puffed foods, bakery foods, meat processed products and the like; besides, the method has the advantages of high utilization rate of mushrooms, less waste and low production cost, is suitable for processing a large amount of products, and is a good method for the deep processing of the mushrooms.

A process for producing parenterally administrable microparticles, in which an at least 20% by weight aqueous solution of purified amylopectin-based starch of reduced molecular weight is prepared, the solution is combined with biologically active substance, an emulsion of starch droplets is formed in an outer phase of polymer solution, the starch droplets are made to gel, and the gelled starch particles are dried. A release-controlling shell is optionally also applied to the particles. Microparticles which essentially consist of said starch, have an amino acid content of less than 50 mug and have no covalent chemical cross-linking.

A hemp seed protein powder is prepared from hemp seeds through removing impurities, classifying, quick heating, quick cooling, mechanical peeling, cold squeezing, separating protein flakes from oil, extracting and separating protein 4-6 times, vacuum evaporating to remove solvant, pulverizing and screening.

A process for producing parenterally administrable microparticles, in which an at least 20% by weight aqueous solution of purified amylopectin-based starch of reduced molecular weight is prepared, the solution is combined with biologically active substance, an emulsion of starch droplets is formed in an outer phase of polymer solution, the starch droplets are made to gel, and the gelled starch particles are dried. A release-controlling shell is optionally also applied to the particles. Microparticles which essentially consist of said starch, have an amino acid content of less than 50 mug and have no covalent chemical cross-linking.

The invention relates to a seasoning material product prepared by applying cooked juice of mussels and belongs to the technical field of processing and utilization of side products of shellfishes, and aims at providing a seasoning material prepared by utilizing concentrated liquid of cooked juice of the mussels and a preparation method of the seasoning material. The seasoning material product is prepared by the following specific steps: firstly properly diluting the concentrated liquid of the cooked juice of the mussels, and adjusting the pH to 6.0-7.0; adding papain with the weight being 0.5-0.8% of that of the cooked juice, stirring uniformly, and hydrolyzing for 2h-5h at the temperature of 40-60 DEG C; then carrying out enzyme deactivation by water bath; carrying out centrifugation and deslagging on enzyme deactivating liquid, adding 2.5-4.5% of yeast and 2.0-4.0% of active carbon to carry out debitterization and deodorization treatment in sequence, and filtering and centrifuging to obtain deodorized liquid; adding 1.0-3.0% of reducing sugar, 1.0-3.5% of amino acid and 0.2-0.8% of a flavoring agent according to the weight of the deodorized liquid, heating for 30-70min on a heating device with the temperature of 90-130 DEG C and then carrying out Maillard reaction; and finally sterilizing a reaction product to prepare the product. The seasoning material product and the preparation method have the advantages that a method for combining a bio-enzyme control enzymolysis technology and the Maillard reaction is adopted for preparing the seasoning material of seafood. By measurement, the content of the amino acid in the product is rich, and the product has certain health action; in the aspect of flavor, not only is the original seafood flavor of the mussels maintained, but also the characteristic that flavor is formed by the Maillard reaction is utilized to enable the product to enhance the flavor and cover the odor.

The present invention is protein feed and its preparation process with potato slag. Protein feed is prepared with waste potato slag from starch production, and through squeezing to dewater, adding certain amount of supplementary material, inoculating certain amount of microbe seed and solid fermentation. The said preparation process is simple, and has high yield, low investment, low power consumption and other advantages. Thus obtained feed product has the fermented product, including microbe, metabolite and substrate utilized fully, and possesses the active components maintained, high amino acid content and high nutritious value.

The invention relates to a black fungus beverage and a preparation method of the black fungus beverage, wherein the black fungus beverage is prepared by fermenting black fungus pulp with citric acid, sweetener and purified water together with lactic acid bacteria. The black fungus beverage prepared by the method has perfect taste, good nutrition and strong functionality; and the fermentation by the lactic acid bacteria is capable of increasing the content of amino acid in the black fungus pulp to over 20% and increasing flavor substances to over 30%, effectively improving the flavor and the taste of the product, fully retaining nutritional substances such as vitamins, pectin and mineral substances in the black fungus, prolonging the quality guarantee period of the food, and achieving functions of reducing blood viscosity, softening blood vessels, resisting against blood coagulation and reducing blood fat.