286 results about "Cow milk" patented technology

The invention relates to the technical field of organic fertilizers and planting of watermelons and muskmelons, and provides a special fertilizer for milk irrigated watermelons and muskmelons and a double-stubble planting method for sweetness enhancement of milk irrigated watermelons and muskmelons. The special fertilizer for the milk irrigated watermelons and muskmelons comprises black goat manure, sophora alopecuroide, sesame seed meal, bran, organic fresh milk, brown sugar and zymophyte. The black goat manure is pulverized into powder by a pulverizer, the sophora alopecuroide is pulverizedinto 1 cm to 2 cm, and the ratio of the black goat manure, the sophora alopecuroide, the sesame seed meal, the brans, the organic fresh milk, the brown sugar and the zymophyte is 2700-3200: 80: 50: 150: 5: 1. The double-stubble planting method for sweetness enhancement of the milk irrigated watermelons and muskmelons comprises the following steps: selection of a nursery seedling plate and soil, cleaning and germination accelerating of seeds, soil preparation, transplanting, irrigation, topdressing, shaping and forking of watermelon and muskmelon vines and fruit bearing of the watermelons and the muskmelons. The problems that in an existing watermelon and muskmelon planting process, soil nutrients are damaged due to the fact that chemical fertilizers are used for a long time, and the sweetness of melons is reduced are solved.

The invention discloses bifidobacterium longum subsp. Longum IMAU12449 and application thereof, belongs to the technical field of microorganisms, and provides the bifidobacterium longum subsp. Longum IMAU12449, the bifidobacterium longum subsp. Longum IMAU12449 is preserved in the China General Microbiological Culture Collection Center on July 8, 2024, the preservation address is No. 3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC NO. The preservation number is CGMCC (China General Microbiological Culture Collection Center) The invention provides application of the bifidobacterium longum subsp. Longum IMAU12449 in preparation of fermented cow milk and / or soybean milk. The bifidobacterium longum subsp. Longum IMAU12449 is used as a potential probiotic to prepare cow milk and soybean milk, and the prepared fermented milk is stable in viable count, moderate in acidity and free of whey precipitation.

The invention discloses a method for enriching whey protein main monomers from cow milk. According to the method, whey protein subjected to membrane separation is taken as a raw material, interaction between main monomers of the whey protein and other milk proteins is weakened by adopting a pH conversion technology and an ultrasonic technology, mineral substances, lactose, bovine serum albumin and residual casein are removed through ion exchange chromatography, the main monomers of the whey protein are enriched, and the high-purity whey protein is obtained. And drying the alpha-lactalbumin and the beta-lactoglobulin to obtain a milk protein product rich in two main monomers of the whey protein, and the total content of the two monomers is up to 85% or above. According to the technology, cow milk serves as a raw material, efficient enrichment of two main monomers of whey protein can be achieved only through membrane separation, pH conversion, ultrasonic assistance and ion exchange chromatography, only pH needs to be adjusted in the separation process, other chemical reagents are not added, and the process is environmentally friendly, simple, easy to implement and suitable for large-scale processing; the prepared milk protein base material rich in the whey protein main monomer can be used as a main material and a base material of infant food, and is high in nutritional value and wide in application prospect.

The invention discloses a feed additive, feed, a feeding method and a selenium-enriched cow milk obtaining method. The feed additive comprises a core material and a coating film, the core material comprises a carrier and organic selenium, and the coating at least comprises a material which is stable in a rumen environment and has a swelling effect in a small intestine; the selenium content in the feed additive is 0.6 to 1.5 g / kg. According to the invention, cow milk with higher selenium content can be obtained under the condition that a smaller amount of organic selenium is added, the selenium content in the cow milk can be increased to 9ug / 100g or above, and the absorption and utilization rate of the organic selenium is remarkably increased.

The invention discloses a dairy cow milk yield related SNP molecular marker and application thereof, the SNP molecular marker is T or C at the position of a cow genome chr14: g1472679, and when the SNP site is T, the high milk yield character is shown. The SNP locus can be used for identifying or assisting in identifying the milk yield character of the dairy cow, and is used for the aspects of dairy cow group optimization, dairy cow breeding and the like, so that the frequency of dominant milk yield alleles in dairy cow groups is increased, the feeding cost of a pasture is reduced, and the breeding benefit is improved.

The invention discloses a preparation method and application of a cow milk antibacterial peptide with wide inhibitory activity on gram-positive bacteria and gram-negative bacteria by a fermentation method, the cow milk antibacterial peptide is prepared by taking milk protein as a raw material through a microbial fermentation method and a multi-stage membrane separation and purification process, the yield of the cow milk antibacterial peptide prepared by the method can reach 18-30%, and the yield of the cow milk antibacterial peptide prepared by the method can reach 18-30%. And the peptide content in the product is 60-85%. The cow milk antibacterial peptide prepared by the preparation method disclosed by the invention has inhibitory activity on gram-positive bacteria and gram-negative bacteria. The prepared cow milk antibacterial peptide can be used for preparing drugs and / or health care products, food and skin care products for preventing and / or reducing infectious diseases caused by escherichia coli, staphylococcus aureus, pseudomonas aeruginosa, porphyromonas gingivalis and streptococcus mutans, can also be used as a food preservative, an oral bacteriostatic agent, a preservative and the like, and has a good application prospect.

The invention provides milky tea base milk and a preparation method thereof and fruity milky tea, the milky tea base milk comprises, by weight, 30-80 parts of a cow milk raw material, 0.1-3 parts of an emulsifier, 0.01-3 parts of a stabilizer, 0.2-3 parts of buffer salt and the balance of water, the cow milk raw material comprises raw cow milk or a mixed emulsion of raw cow milk and grease, and the emulsifier is an emulsifier. The emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid ester of mono (di) glycerides, fatty acid ester of mono (di) glycerides, polyoxyethylene (20) sorbitan monostearate and polyglycerol fatty acid ester, and the emulsifier further comprises sodium caseinate. The milk tea base milk starts from a milk product, free matching of the milk product and different acidic fruits is realized by constructing a stable system of the acidic milk beverage, the problem of flocculation and denaturation caused by matching of neutral milk and different acidic fruits is practically solved, and the obtained fruit tea is mellow in taste and has good flavor and quality, and the product is easy in raw material obtaining and low in cost. The process is simple and convenient and has the advantage of large-scale production.

The invention belongs to the technical field of exosome modification, and particularly relates to an exosome modification method for connecting a target protein to the surface of an exosome by utilizing NHS-PEG-NHS to achieve a targeting or treatment effect, and application of the exosome modification method in targeted central nervous system demyelination disease treatment. In particular to a technology for modifying an exosome to enable the exosome to have targeting property and a preparation method of the exosome. NHS-PEG-NHS is used as a connecting substance, and protein, polypeptide and substances with primary amine groups on the surface can be connected to the surface of an exosome membrane. The modified exosome can load drugs and can be accurately delivered to tissues expressing specific proteins or polypeptides through oral administration, so that the bioavailability and the treatment effect of the drugs are remarkably improved. Taking the NG2 antibody modified cow milk exosome as an example, the NG2 antibody is connected to the surface of the cow milk exosome to target the central demyelination focus area, so that the effective therapeutic dose of the drug in the central focus area is achieved through oral delivery.

The invention discloses microcapsule powder rich in SN-2DHA algal oil and a preparation method of the microcapsule powder rich in SN-2DHA algal oil, and belongs to the technical field of food. The microcapsule powder is prepared from, by mass, 58%-67% of wall materials, 25%-38% of core materials, 0.2%-0.5% of emulsifying agents, 2.1%-3.3% of antioxidants, 0.5%-1% of anti-caking agents, 1%-2% of acidity regulators and 1%-2% of taste regulators, and the wall materials are prepared from cow milk and carbohydrates according to the weight ratio of 1: (1-1.3). Meanwhile, the peroxide value of the algae oil microcapsule powder is also reduced.

The invention discloses a baked pudding which comprises the following components in parts by weight: 600-650 parts of cow milk, 60-80 parts of yolk, 200-250 parts of single cream, 4-6 parts of whey protein powder and 10-15 parts of milk protein concentrate. Under the condition that colloid additives (such as carrageenan, gelatin and the like) are not added, the whey protein powder and the milk protein concentrate are compounded into the pudding components, so that the prepared baked pudding not only has excellent congelation strength (the congelation strength reaches 35-40g), but also has a stable product system within the shelf life (within 21 days), and is suitable for industrial production. And the phenomena of water separation and product breakage are avoided.

The invention discloses an SNP molecular marker for increasing the milk yield of Holstein cattle and application of the SNP molecular marker, the SNP molecular marker is located at a mutation site of a Holstein cattle genome Leptin gene, the gene number of the Leptin gene in an NCBI database is NC037333.1, the SNP molecular marker is located at the 1761th basic group of a cDNA sequence of the Leptin gene, and the mutation basic group is A or G. When the basic group of the SNP molecular marker is A, the genotype is AA or AG, and the milk fat rate and the milk protein rate of Holstein cow milk production are high; when the basic group of the SNP molecular marker is G, the genotype is GG, the milk yield of Holstein cattle in 305 days is high, and the milk quality is not obviously reduced. The marker is applied to genetic improvement of dairy cows, and the frequency of dominant alleles can be improved generation by generation by selecting individuals carrying the dominant alleles, so that the lactation performance of the dairy cows is effectively improved, the breeding efficiency is optimized, and the competitive advantage in the field of dairy cow breeding is enhanced.

The invention relates to a cow's milk endogenous antibacterial peptide and application thereof, the cow's milk endogenous antibacterial peptide is an antibacterial peptide compound PKTKVIPYVRYL from endogenous enzyme hydrolyzed bovine casein, and the amino acid sequence of the antibacterial peptide compound is Pro-Lys-Thr-Lys-Val-Ile-Pro-Tyr-Val-Arg-Tyr-Leu. The compound has wide inhibitory activity on gram-positive bacteria and gram-negative bacteria, including porphyromonas gingivalis, escherichia coli, staphylococcus aureus and the like, respectively. The antibacterial peptide can be used as a health care product and / or a medical instrument or a medicine for preventing and / or reducing infectious diseases, a food bacteriostatic agent, novel functional food, pet food, an animal feed additive and daily chemicals and has a good application prospect.

The invention belongs to the technical field of health-care food, and particularly relates to functional milk assisting in lowering blood pressure and a preparation method thereof.The functional milk comprises, by weight, 99.5% of raw milk and 0.5% of a potassium ion bridged citrus fiber-green tea polyphenol network, raw milk is sequentially subjected to trypsin and proline specific incision enzyme treatment, HPCD-ultrasonic treatment and pulsed magnetic field treatment. The invention provides a systematic solution, which exceeds a simple extraction and addition mode in the prior art, and solves the stability problem of the antihypertensive active component in the processing and storage process.

The present invention includes compositions, including epitope megapools, and methods for detecting the presence of cow milk allergen(s), specifically T cell epitopes for T cells responsive to one or more cow milk peptides or proteins comprising, consisting of, or consisting essentially of: one or more peptides or proteins selected from any one of those sequences set forth in Tables 1, 2, and 3 (SEQ ID NOS: 1 to 1081), or a subsequence, portion, homologue, variant or derivative thereof; a fusion protein comprising one or more amino acid sequences selected from any one of those sequences set forth in Tables 1, 2, and 3 (SEQ ID NOS: 1 to 1081). The invention further provides vaccines, diagnostics, therapies, and kits, comprising such protein(s) or peptide(s).

The invention relates to the technical field of dairy product detection, in particular to solidified yoghurt and a preparation method thereof, the preparation method comprises the following steps: 1) mixing raw milk with ingredients, homogenizing and sterilizing to obtain a base material; (2) adding a leavening agent into the base material prepared in the step (1), carrying out ultrasonic treatment, and then filling and fermenting; and (3) standing the fermented product in the step (2) to obtain the set yoghurt. The preparation process of the yogurt is simple and convenient to operate, easy to implement industrially and good in repeatability. Compared with the traditional method, the product prepared by the method has better advantages in the aspects of texture fineness, taste smoothness and flavor uniqueness, and also has high product stability.

The utility model relates to the technical field of dairy product processing, and provides a yoghourt processing system which comprises a milk-fat separator, a fat adding pipeline, a skimmed milk batching pipeline, a skimmed milk separation pipeline, a mixing device and a fermentation device, the milk-fat separator is used for separating raw milk into fat and skimmed milk; the fat adding pipeline is used for adding fat into the mixing device; a part of skimmed milk is added into the mixing device through the skimmed milk batching pipeline; the skimmed milk separation pipeline is used for separating the other part of skimmed milk, and a casein solution, a whey protein concentrated solution and a whey protein penetrating fluid which are obtained through separation are added into a mixing device; the mixing device is used for mixing the fat, the skimmed milk, the casein solution, the whey protein concentrated solution and the whey protein penetrating fluid to obtain a mixed solution; the fermentation device is used for fermenting the mixed liquid to obtain the yoghourt. The system disclosed by the utility model does not use external source addition, is low in cost, realizes organic regulation and control on cow milk components, improves the flexibility of a production line, and ensures the stability of products.

The invention provides a preparation method of low-GI lactose-free milk. The RO penetrating fluid obtained by the reverse osmosis technology is backfilled into the UF penetrating fluid, so that more salt ions in the UF penetrating fluid are eluted into a final product. The innovative process not only improves the natural nutritional value of the product, but also restores the original taste of the milk as much as possible. In addition, an INF (steam immersion sterilization) process is adopted, so that the taste of the cow milk is reserved to the maximum extent. Therefore, the milk powder is particularly suitable for patients with lactose intolerance, so that the patients can obtain richer nutrition and better taste experience while enjoying the delicious milk. In addition, the product is detected to belong to low-GI food, and people do not need to worry about increase of blood sugar when eating the product.

The invention provides a milk source Kluyveromyces marxianus and application of the milk source Kluyveromyces marxianus in preparation of milk residues, the Kluyveromyces marxianus is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC (China Center for Type Culture Collection) NO: M20221259. Compared with other saccharomycetes, the kluyveromyces marxianus SY11 can more effectively decompose protein in cow milk to generate amino acid, generate a proper amount of alcohol and carbon dioxide, promote cow milk solidification and whey removal and form a uniform porous structure in the preparation of the milk residues, and compared with commercially available milk residues, the prepared milk residues are milky white in color and free of toxic and side effects. The taste and the texture are better.

The invention relates to the technical field of dairy products, in particular to liquid milk for children and a sterilization and preparation method thereof. When the liquid milk for children is prepared, the pressure of the dynamic ultrahigh-pressure microjet is 150-200MPa, the holding time is 12-15s, an emulsifier used in the liquid milk for children comprises mono-and diglycerol fatty acid ester, polyglycerol fatty acid ester and propylene glycol fatty acid ester, and the emulsifier accounts for 0.06-0.12% of the liquid milk for children by mass. The liquid milk obtained by adopting the compound emulsifier and the microjet treatment condition provided by the invention is uniform in color and luster; the tissue state is a uniform fluid, and the phenomena of precipitation, clots, impurities, viscosity and thickness are avoided; the beverage has the fragrance of cow milk, is delicious and sweet in taste, and does not have any other abnormal taste.

The utility model relates to the technical field of cow milk protein separation and purification, and provides a cow milk protein component synchronous separation system. Comprising a milk bin, a fat separator, a first cation exchange device, a first membrane filtration module, a casein solution treatment branch, a second membrane filtration module, a second cation exchange device, a first anion exchange device, a second anion exchange device, a purification and sterilization treatment branch and a product production line. Membrane filtration and a chromatographic technology are combined, and different active proteins are separated by using the molecular weight, the charged property, the hydrophobic interaction and the like of the proteins. Main active protein in milk can be separated, beta-casein, alpha-lactalbumin, immune globulin and lactoferrin can be sequentially separated and purified from raw milk, drying or sterile filling is carried out, different products are prepared while natural nutritional ingredients are reserved, and in addition, the product quality is improved. The separated milk can still be processed into sterilized milk or milk beverages.

The invention relates to the technical field of food, in particular to a method for accelerating coagulation of coagulated yoghurt and enhancing water-holding capacity and hardness, black rice coagulated yoghurt, black rice leavening and application. The preparation method of the solidified yoghurt capable of accelerating milk curding and enhancing water-holding capacity and hardness through black rice fermentation is characterized by comprising the following steps: preparing sterile pretreated black rice; preparing a fermentation seed solution; preparing fermented black rice: adding the fermented seed solution into the sterile pretreated black rice, uniformly mixing, and standing and fermenting for 60-96 hours at the temperature of 30-35 DEG C and the humidity of 70-80%; the preparation method comprises the following steps: preheating cow milk to 43 DEG C, adding fermented black rice (1: 7-1: 10, w / v), further adding a yoghurt fermentation inoculant (3: 1600, w / v), fully stirring and uniformly mixing, standing and fermenting at 42-44 DEG C for 4-6 hours, and refrigerating at 4 DEG C for 12 hours after the yoghurt is completely solidified, thereby obtaining the black rice step-by-step co-fermentation solidified yoghurt.

The invention discloses double-milk-source fermented milk of double-peak camel milk and brown milk and a preparation method of the double-milk-source fermented milk, and the preparation method comprises the following steps: mixing raw materials: mixing the double-peak camel milk and the brown milk according to a mass ratio to obtain double-milk-source mixed milk; pretreatment: sequentially carrying out homogenization treatment and heat treatment on the double-milk-source mixed milk; strain inoculation: inoculating the pretreated double-milk-source mixed milk with a fermentation strain, wherein the fermentation strain comprises a core strain and an auxiliary strain; the core strains are lactobacillus and streptococcus thermophilus which have tolerance to antibacterial components of the camel milk, and the core strains contain strains capable of producing exopolysaccharides. Through scientific matching of lactobacillus, streptococcus thermophilus and specific auxiliary strains which have tolerance to antibacterial components of the camel milk, the inhibition effect of natural antibacterial components such as lysozyme and lactoferrin in the camel milk on conventional strains is successfully overcome.

The invention discloses ketone-flavor type lactobacillus paracasei and application thereof in preparation of fermented dairy products. The ketoaroma type lactobacillus paracasei is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20242380. Tests prove that the lactobacillus paracasei has good diacetyl production capacity and acetoin production capacity in the fermentation process of cow milk, and the diacetyl production capacity and the acetoin production capacity respectively reach 3.6 mg / kg and 2.9 mg / kg. Diacetyl and acetoin are two important ketone compounds in the fermented milk, and endow the fermented milk with strong milk flavor. The invention also provides a leavening agent which contains the casei paracasei. The invention also provides an application of the ketone-flavor type caseobacterium casei in fermented milk. The results of flavor detection and sensory evaluation on the fermented milk containing the ketone-flavor type lactobacillus paracasei TGK show that the ketone-flavor type lactobacillus paracasei TGK disclosed by the invention is relatively good in ketone compound production capacity in the fermented milk and relatively high in sensory score, the flavor compound types of the fermented milk are increased, and the aroma quality of the fermented milk is improved.

The invention relates to an application of a bioactive peptide YPFPGPIH derived from bovine casein in the aspect of anti-inflammation or immunoregulation. The peptide can be combined with TLR2 and TLR4 to inhibit the activation of NF-kappa B and MAPK signal channels, so that the levels of inflammatory factors such as IL-1beta, TNF-alpha and NO are remarkably reduced, the expression of IL-10 is up-regulated, and inflammation balance regulation is realized; the body inflammatory response is improved, and the immune organ injury is recovered. The peptide can be used for preparing anti-inflammatory drugs, immunomodulatory functional foods and nutritional supplements, and has good safety and application prospects.

The invention discloses thick milk prepared by a membrane concentration process and a preparation method thereof, and the method for preparing the thick milk by the membrane concentration process comprises the following steps: obtaining raw milk with a protein index of 3.2-3.6 g / 100g; carrying out 1.5-2.2 times of ultrafiltration treatment and 2.1-3.3 times of reverse osmosis treatment to effectively prepare a concentrated raw material semi-finished product with the protein content of 4.65-4.75 g / 100g; and the concentrated raw materials are subjected to homogenization, pasteurization, milk base compounding and direct sterilization so as to obtain a final product with the protein content of 5.40-5.45 g / 100g and the fat content of 10.6-10.9 g / 100g. According to the preparation method disclosed by the invention, a thick milk product which is free from obvious fat floating, precipitation and bleeding and fine, smooth and mellow in mouth feel can be effectively obtained by matching processes, and small molecular components in the cow milk can be completely utilized in a lossless manner within the shelf life of 6 months.

The invention provides a method and a system for recording, judging and correcting daily milk yield abnormal data of dairy cows and application of the method and the system in breeding, and relates to the technical field of dairy cow milk yield evaluation. Comprising the following steps: acquiring milk cow lactation historical data, including a measured daily lactation day number and a measured daily milk yield corresponding to the measured daily lactation day number; constructing a multiple linear regression model between the milk yield of the measurement day and the number of lactation days of the measurement day, determining the coefficient of the multiple linear regression model, and predicting the milk yield of the first measurement day and the milk yield of the second and subsequent measurement days; and comparing the predicted milk yield of the first measurement day and the milk yield of the second and subsequent measurement days with the milk yield data of the original measurement day, judging abnormal data in the milk yield data of the original measurement day, and correcting the abnormal data. According to the invention, the correction of the abnormal daily milk yield is realized.

The present invention relates to nutritional compositions comprising digestible carbohydrates, lipids, proteins, 3-fucosyl lactose (3-FL) and a butyrate source, which are suitable for providing nutrition to an infant or young child suffering from or at risk of developing a food allergy, preferably cow milk protein or egg allergy, wherein the protein is or consists essentially of hydrolysed protein and / or free amino acids, and wherein the butyrate is provided in the form of dietary butyrate and / or by non-digestible saccharides selected from non-digestible polysaccharides, non-digestible oligosaccharides or mixtures thereof capable of undergoing microbial fermentation in the gastrointestinal tract to produce butyrate, and uses thereof.

The invention discloses highly-reconstituted yolk yogurt freeze-dried powder and a preparation method thereof, and belongs to the technical field of food processing. The problems that existing yoghurt powder is low in strain activity and poor in reconstitution and reconstitution stability; in order to solve the technical problems that the application of egg yolk in food is seriously limited by the heat sensitivity of egg yolk protein, the fishy smell of eggs and the like, and the like, the preparation method comprises the following steps of: adding egg yolk liquid subjected to enzymolysis into a fermentation system by utilizing the emulsifying characteristic of the egg yolk, mixing the egg yolk liquid subjected to enzymolysis with cow milk for co-fermentation, and freeze-drying to process the yoghurt powder. During the period, the influence of the factors on the strain activity, texture, water-holding capacity, flavor and the like of the yolk yoghurt freeze-dried powder is researched by adjusting the types of enzymes, enzymolysis parameters, the addition amount of an enzymolysis yolk liquid, fermentation conditions and the like, and finally the yoghurt powder with high strain activity, high reconstitution, high reconstitution stability, high nutrition, good texture and good flavor is prepared.

The invention discloses a viscosity cooperative control method and system in a cow milk and cheese mixing process, and relates to the technical field of mixing control, the method comprises the following steps: heating cow milk to a target temperature, adding cheese, starting stirring to execute shearing, and performing temperature control compensation; when the mixture enters a blending stage, establishing a viscosity target trajectory, and constructing a cost function in combination with stirring rate, heating energy consumption and disturbance amplitude constraint; and optimizing the stirring speed, the heating current and the disturbance amplitude by using a cost function, controlling the stirring process, and reducing the stirring speed, the temperature and the disturbance amplitude after final-state viscosity curing is achieved to complete mixing. According to the invention, the technical problems of unstable mixing quality and relatively high energy consumption caused by dependence on fixed control parameters and incapability of accurately controlling the product viscosity in the existing cow milk mixing technology are solved, and the technical effects of ensuring the stability of the mixing process and reducing the energy consumption through cooperative control optimization based on the cost function and accurately adjusting the control parameters are achieved.

The invention belongs to the technical field of feed biology, and particularly relates to an aflatoxin oxidase mutant as well as a coding gene and application thereof. According to the three-point combined mutant E188R-S210G-T418A provided by the invention, the enzyme activity is 177% of that of a female parent BlCotA; after water bath is carried out for 30 minutes at 80 DEG C, the enzyme activity is 68% of the initial enzyme activity, and the thermal stability is superior to that of a female parent BlCotA; after the mutant E188R-S210 G-T418A is used for treating raw milk for 1 hour, 2 hours and 4 hours, the residual quantity of the AFM1 is respectively reduced to 0.31 ng / mL, 0.12 ng / mL and 0.01 ng / mL; after corn steep liquor is treated by the mutant E188R-S210G-T418A, the degradation rates of AFB1, AFB2, AFG1 and AFG2 are respectively 93.71 percent, 93.95 percent, 96.79 percent and 97.58 percent.