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41 results about "Eggs yolks" patented technology
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A large egg can contain about 225 mg of cholesterol, or most of the average person's daily allowance. A boiled egg, with yellow yolk in center. The majority of the fat and cholesterol in an egg are contained in the yolk. Brown and white chicken eggs.
Egg chicken feed for improving egg quality
ActiveCN101965920AImprove qualityExtend freshnessAnimal feeding stuffAccessory food factorsAnimal scienceDorking chicken
The invention relates to a chicken feed, in particular to an egg chicken feed. The egg chicken feed comprises the following components: an animal protein source, a plant protein source, mineral matters, vitamin additives, corn protein powder, corn distillers dried grains with soluble (DDGS), a lutein additive, a cantha additive and a coloring synergist. By feeding the egg chicken feed of the invention, egg yolk becomes yellower and redder, egg white becomes thicker, eggs have good color and pure flavor, and the color of eggs is difficult to fade; the eggs are superior to local eggs of chickens fed by natural feed; meanwhile, carotene physiological activator content of the egg yolk is higher and the preservation time of the eggs is longer.
Owner:湖南海大生物饲料有限公司
Method for extracting lecithin from egg yolk
InactiveCN102690283AIncrease the proportionHigh recovery ratePhosphatide foodstuff compositionsFiberHollow fibre
The invention relates to a method for extracting lecithin from egg yolk. The method for extracting the lecithin from the egg yolk includes steps: (1) preparing binary extract liquid; (2)removing impurities in egg yolk liquid; (3) digesting the egg yolk liquid; and (4) filtering and drying crude extract liquid of lecithin. Since ethanol extract liquid in the prior art is replaced by the binary extract liquid of ethanol-ethyl ether, lecithin yield coefficient can be further facilitated; since a hollow fiber ultrafiltration membrane device with membrane molecular weight cutoff of 500-800 Da is employed for performing ultrafiltration for the crude extract liquid oflecithin, organic solvent residue in lecithin is further lowered and production purity is improved. Furthermore, the method for extracting the lecithin from the egg yolk is simple in technique, convenient to operate, applicable to large scale industrialized production, and the like.
Owner:SHIJIAZHUANG HUAMU ANIMAL HUSBANDRY
Haematococcus health-care egg and production feed thereof
InactiveCN108669337AImprove immunityBalanced and rich in nutrientsFood processingAnimal feeding stuffYolkAnimal science
The invention discloses a feed for production of a haematococcus health-care egg, a premix or an additive containing haematococcus pluvialis powder and krill meal is added into a basic feed in a certain proportion, the accumulation of natural astaxanthin and omega-3 unsaturated fatty acids in the egg yolk of the produced egg is high, the egg yolk coloring rate of the produced egg is 20% to 50% higher than that of ordinary eggs, the produced egg is free of antibiotic residue, cholesterol content is reduced by 30% to 40%, unfavorable factors that endanger human health are reduced, the produced egg is bright in color, the egg white the produced egg is more viscous, the egg yolk the produced egg is more tough, the taste of the produced egg is more fragrant, the nutrition is more fully retained, and the produced egg is more beneficial to human health.
Owner:山东鸣惠生物科技股份有限公司
Laying hen feed for improving phospholipid content of yolk
The invention discloses a laying hen feed for improving phospholipid content of yolk. The feed consists of corn, wheat, dried corn vinasse, shelled barley, bean pulp, corn protein powder, calcium hydrogen phosphate, stone grains, salt, premix, lysine, methionine, composite enzyme preparation and soybean oil gum. The feed is rich and balanced in nutrition, and is added with the soybean oil gum. The soybean oil gum is rich in phospholipid, the soybean phospholipid can be converted into yolk phospholipid by biological processing of laying hens, and the yolk phospholipid is stored in yolk. The feed is suitable for the laying period of the laying hens, and can effectively improve the phospholipid content of the yolk by 5 to 10 times and increase the color of the yolk, so that the egg is promoted from a common nutritional matter to health-care food, the increasing diet nutrition requirement is met, and economic benefits of the poultry industry are improved.
Owner:HENAN UNIV OF SCI & TECH
Egg and coix seed crisp cake and manufacturing method thereof
ActiveCN105532809AHigh in proteinHigh in fatDough treatmentBakery productsIcing sugarAdditive ingredient
The present invention discloses an egg and coix seed crisp cake and a manufacturing method thereof. The ingredients include flour, powdered sugar, sugar syrup, palm oil, coix seed flour, liquid cream, corn starch, salt, eggs, egg yolk powder, flavor elements, soda, dairy flavor enhancer, milk flavored powder and water. The egg and coix seed crisp cake is prepared by material mixing, stirring, extruding, molding, baking, oil spraying, cooling, packaging and other processes. The prepared egg and coix seed crisp cake is good in coix seed taste, has a perfect combination of color, flavor and taste, and is crisp in mouthfeel. By adding the coix seed flour into the crisp sugar, the nutritional value and medicinal value of the crisp sugar are enhanced, the eggs are added into the crisp sugar, and the nutrient content is greatly improved.
Owner:GUIZHOU HUATENG AGRI TECH CO LTD
Duck circovirus and adenovirus bivalent inactivated vaccine and preparation method of yolk antibody thereof
InactiveCN111420042ASolving Manufacturing ChallengesBest ratioEgg immunoglobulinsViral antigen ingredientsAntigenAdjuvant
The invention relates to a duck circovirus and adenovirus bivalent inactivated vaccine and a preparation method of a yolk antibody thereof. A duck circovirus antigen is obtained by infecting 1-day-oldhealthy cherry valley ducklings and collecting infected duck livers at the age of 25 days to obtain antigen tissues, and an adenovirus antigen is obtained by infecting SPF chickens of 20 days old to30 days old and collecting livers of dead chickens; an antigen of the vaccine consists of liver tissues infected with the duck circovirus and liver tissues infected with the adenovirus in a mass ratioof (1-5):1, and an antigen solution for the vaccine is prepared; and a pine pollen polysaccharide with a concentration of 5-40mg / mL is added into the antigen solution to serve as an immunopotentiator, and the antigen solution is emulsified with a conventional white oil adjuvant to obtain the vaccine. The yolk antibody is obtained by immunizing laying hens with the vaccine, and then performing extracting and purifying on egg yolks of high-immunity laying hens, and the yolk antibody simultaneously contains two antibodies against the duck circovirus and the adenovirus. The vaccine and yolk antibody provided by the invention have the advantages of simple preparation process, low cost, good action effect, stable dosage form and easy storage, and has a wide application prospect.
Owner:山东百瑞凯来生物科技有限公司
Feed for increasing color grade of yolks and improving laying rate of laying hens
InactiveCN110169493AAdd color gradeImprove egg production safetyFood processingAnimal feeding stuffVital activityYolk
The invention discloses safe feed for increasing the color grade of egg yolks and improving the laying rate of laying hens and preparation method of the feed. The feed is prepared from the following components in parts by weight: 40-65 parts of corn, 8-20 parts of soybean meal, 5-12 parts of corn protein powder, 3-10 parts of wheat middling, 5-10 parts of cottonseed meal, 3-6 parts of rapeseed meal, 2-6 parts of mountain flour, 3-10 parts of calcium hydrophosphate, 0.5-1.5 parts of soybean oil, 0.5-1.2 parts of trace elements, 0.5-1.2 parts of vitamins, 0.2-0.4 part of table salt, 0.1-0.3 partof amino acid and 2-4 parts of a toner. The feed disclosed by the invention applies the natural toner on the basis of providing necessary nutrient substances for vital activities of the laying hens,thereby increasing the color grade of the yolks and improving the quality of eggs, and meanwhile, the laying rate of the laying hens is improved; breeding profit is increased; the healthy developmentof China's poultry industry is facilitated; a very good application prospect is realized.
Owner:天津市农业科学院
Nitrogen and phosphorus co-doped biomass carbon/lithium iron phosphate composite material and preparation method thereof
InactiveCN112786867ALow costImprove electrochemical performanceMaterial nanotechnologyCell electrodesElectrical batterySlurry
The invention discloses a nitrogen and phosphorus co-doped biomass carbon / lithium iron phosphate composite material and a preparation method thereof. The method comprises the following steps: taking a fresh egg yolk, and mechanically stirring to obtain a yolk liquid, wherein the rotating speed is controlled at 50r / min; uniformly mixing the obtained yolk liquid and deionized water according to the volume ratio of (0.5-2): 1, then adding a lithium iron phosphate precursor into the mixed liquid, and electromagnetically stirring until the mixture is completely and uniformly mixed to obtain viscous slurry; drying the obtained slurry in a vacuum drying oven at the temperature of 60-80 DEG C for 6-12 hours; and grinding the obtained dried sample, putting the ground dried sample into a crucible, and calcining in a vacuum tube furnace at 600-750 DEG C for 4-16 hours under the protection of argon to obtain the nitrogen and phosphorus co-doped biomass carbon / lithium iron phosphate composite material. The material can be used as a high-performance lithium ion battery positive electrode material. The raw material for preparing the composite material is biomass egg yolk, and has the advantages of being environmentally friendly, easy to obtain, low in cost and the like.
Owner:KUNMING UNIV OF SCI & TECH
Tea leaf egg preparation method
The present invention relates to a tea leaf egg preparation method which solves the technical problem that currently the eggs yolk of the tea leaf egg is relatively dry and rough and the tea leaf egg is hard for mouth entrance and swallowing. The preparation method comprises the following steps: 1, the eggs are washed, the washed eggs are boiled in water to be medium done, and the egg shells are gently cracked; 2, black tea, haw meat, Chinese prickly ash, star anises, cassia barks, fennel and gingers are wrapped with gauze, and the wrapped mixture is put into a chicken soup to be boiled for 20-40 min; and 3, the obtained eggs in the step 1 are put into the prepared chicken soup in the step 2, fermented glutinous rice and white sugar are added, and the mixture is continuously cooked for 15-25 min, and thereby the tea leaf eggs can be eaten. The prepared tea leaf eggs are soft in egg yolk, easy for mouth entrance, and high in nutritional value.
Owner:崔子扬
Egg yolk antibody for preventing and treating novel goose astrovirus with cross-species transmission capacity and preparation method thereof
ActiveCN112341539AAbility to spread across speciesImproving immunogenicityEgg immunoglobulinsSsRNA viruses positive-senseAntigenEggs yolks
The invention discloses an egg yolk antibody for preventing and treating a novel goose astrovirus with cross-species transmission capability. Inactivated novel goose astrovirus with a preservation number of CCTCC NO: V202019 is used as an antigen to prepare vaccine immune laying hens, and the egg yolk antibody is extracted and purified from high-immunity egg yolk. The goose astrovirus with the preservation number of CCTCC NO: V202019 is used as a vaccine production strain to prepare an inactivated vaccine to immunize laying hens, the egg yolk antibody can be efficiently obtained, the egg yolkantibody is good in safety, and any local or whole-body adverse reaction caused by the egg yolk antibody does not occur; and moreover, the egg yolk antibody can prevent and treat infection of the novel goose astrovirus effectively and has good commercial development prospects.
Owner:SHANDONG AGRICULTURAL UNIVERSITY
Low-cholesterol egg
ActiveCN102550845AReduce cholesterolSimple technical operationAnimal feeding stuffFood preparationEggs yolksAnimal science
The invention relates to a low-cholesterol egg and particularly provides an egg containing low cholesterol. the content of the cholesterol in the low-cholesterol egg is reduced by above one time compared with that a common egg, i.e. 100-300 mg / 100g; and if chitosan oligosaccharide is in-taken or injected in the breeding process of a hen, the egg produced by the hen is the low-cholesterol egg after consecutive 30-50 days, the acceptable daily intake of the egg is more than or equal to 1.1 mg, and the daily injection quantity of the egg is more than or equal to 1 mg. The low-cholesterol egg has the beneficial effects that the technical operation is simple, and only the chitosan oligosaccharide is required to be added into feed or the drinking water of the hen or the chitosan oligosaccharide is subjected to intravenous injection or chitosan oligosaccharide particles are directly fed; the cost is low, and a large-scale experiment can be carried out; and the chitosan oligosaccharide is mature in preparation technology, cheap in price and less in dosage at each time; and compared with the common egg, the egg yolk is larger in size, more yellow in color and optimal in mouthfeel. Aiming at the fear of hypercholesterolemia in the egg, the invention is significant economically and sociologically in the development of the low-cholesterol egg.
Owner:DALIAN GLYCOBIO
Porcine transmissible gastroenteritis virus yolk antibody and preparation method thereof
ActiveCN107880120AStrong specificityGood treatment effectEgg immunoglobulinsDigestive systemEggs yolksAntiendomysial antibodies
The invention relates to a porcine transmissible gastroenteritis virus yolk antibody and a preparation method thereof. A hen immunized with an inactivated porcine transmissible gastroenteritis virus TGEV-BD strain having a preservation number of CGMCC No. 13856 is employed, and the yolk antibody is extracted and purified from egg yolks of the hen. The porcine transmissible gastroenteritis virus yolk antibody prepared by adopting the method has the advantages of safety, high specificity, good treatment effect, low production cost, etc., and can effectively prevent and treat diseases caused by porcine transmissible gastroenteritis virus, and has good application prospect.
Owner:陕西诺威利华生物科技有限公司
A kind of method of extracting egg yolk lecithin
ActiveCN106632458BHigh precisionHigh purityGroup 5/15 element organic compoundsPhosphatide foodstuff compositionsMagnetizationNeutral lipid
Owner:SHANGHAI TAIWEI PHARMA
Shark's fin with scrambled eggs
InactiveCN102715546ARetain nutrientsNourishing and good lookingFood preparationBiotechnologyEggs yolks
The invention discloses a shark's fin with scrambled eggs, and the method comprises selecting 150-250 grams of shark's fin, 1-2 crabs, 3-4 egg yolks, 200-250 grams of soup stock, 20-30grams of coriander stems, 150-250 grams of bean sprouts, a little Fenjiu liquor, 5-15 grams of each of ginger and spring onion respectively, 6-10 grams of refined salt, 2-5 grams of monosodium glutamate, 1-3 grams of chicken essence, 3-8 grams of ham juice, 30-50 grams of peanut oil, and 15-18 grams of aquatic powder, preparing soup stock, Fanjiu liquor, ginger, and spring onion with the shark's fin to remove fishy smell for standing by, shelling to obtain Crab cream and crab meat, washing the cream and meat clean, blanching the coriander stems and bean sprouts with hot water to standby, frying the egg yolks until becoming golden, then smashing the eggs yolks, adding shark's fin and the like, adjusting the taste, and frying back and forth until the dish is ready for tray loading.
Owner:行秀斌
Yak butter Qula biscuit and preparation method thereof
PendingCN108835180AUnique flavorFull of nutritionDough treatmentModified nutritive productsBiotechnologyEggs yolks
The invention discloses a yak butter Qula biscuit and a preparation method thereof. The yak butter Qula biscuit is prepared from, by mass, 82-85 parts of flour, 15-18 parts of starch, 54-56 parts of yak butter, 19-21 parts of soft sugar, 29-31 parts of Qula, 2-4 parts of yak milk powder and 11-13 parts of egg yolk fluid. The yak butter Qula biscuit and the preparation method thereof have the advantages that the preparation method is simple and practicable, finished products are unique in flavor, and the nutrition is rich; according to the yak butter Qula biscuit, the flour, the yak butter, theQula, the starch, the soft sugar, eggs and the yak milk powder are taken as the raw materials, the crisp Qula biscuit with the rich nutrition and a healthcare function is made and is helpful for thehealth of the human body, the Qula is added into the biscuit, the content of proteins can be improved, and the biscuit has rich milk flavor.
Owner:SOUTHWEST UNIVERSITY FOR NATIONALITIES
Preparation and application of water system ZIF-8, EY/ZIF-8/PAA composite aerogel
InactiveCN112592483ALow costSolve the disadvantages of difficult recyclingOther chemical processesWater contaminantsEggs yolksRough surface
The invention provides preparation and application of water system ZIF-8, EY / ZIF-8 / PAA composite aerogel. A preparation method of ZIF-8 is optimized and improved, the water system ZIF-8 is prepared byadopting a water system method, egg yolk (EY) is adopted as a biomass base material, the ZIF-8 is adopted as a raw material, and the EY / ZIF-8 / PAA composite aerogel is prepared by adopting an in-situpolymerization method. The composite aerogel has a rough surface, irregular porous structures inside the aerogel, has low density, good thermal stability and water stability, solves the difficult recovery problem in the ZIF-8 application, and provides good heavy metal ion (Pb<2+>, Cd<2+>) adsorption performance.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Breeding method of high-yield oily yolk laying hen specialized strain and application thereof
InactiveCN109819938AIncrease egg productionImprove efficiencyAnimal husbandryAnimal scienceBiotechnology
The invention relates to the technical field of livestock genetic breeding, in particular to a breeding method of a high-yield oily yolk laying hen specialized strain and application thereof. According to the breeding method of the specialized strain, a chicken flock stably laying oily yolk eggs in a Chinese local chicken strain is taken as a base flock, a pure line laying the oily yolk eggs obtained through flock expansion propagation and pure line breeding is taken as a male parent, a high-yield laying hen strain is taken as a female parent, hybrid offspring of the male parent and female parent adopt feathering growth auto-sexing, and commercial-generation hens laying more oily yolk eggs are obtained. The commercial-generation hens have the advantages of excellent egg quality, coarse feeding resistance, strong adaptability and the like of local chickens and excellent production performance of white leghorns, and are high in laying rate, egg yolk is oily, fine and smooth in taste, andnot choking, the production performance of the laying hens is significantly improved while the quality of superior eggs is ensured, and the hens have higher marketing potential and commercial value.
Owner:CHINA AGRI UNIV +1
Method for efficiently extracting egg yolk lecithin
ActiveCN106632458AHigh precisionHigh purityGroup 5/15 element organic compoundsPhosphatide foodstuff compositionsEggs yolksWorking pressure
The invention belongs to the technical field of processing of medical raw materials, and relates to a method for efficiently extracting egg yolk lecithin from egg yolk. The method has the predominant characteristics that a frequency conversion magnetization device is arranged in an extraction kettle in an extraction process of supercritical carbon dioxide, and neutral lipid and lecithin (phosphatidylcholine) are enabled to generate obvious polarity change and are enabled to be separated, so that the extraction efficiency of supercritical carbon dioxide fluid is increased, the influence of the viscosity of the materials on the extraction is prevented, the extraction time is greatly shortened, and the extraction precision is improved. Particularly, fractional extraction is performed by changing magnetizing frequency, so that triglyceride and cholesterol in a lecithin crude product are subjected to sequential fractional separation of the lecithin, and finally, the high-purity yolk lecithin with the purity greater than 98 percent or above is obtained. Compared with a complete supercritical carbon dioxide extraction method, the method disclosed by the invention has the advantages that the working pressure is reduced, the extraction efficiency is improved, and the purity of the lecithin is improved. The method provides a technical support for efficiently extracting medical egg yolk lecithin.
Owner:SHANGHAI TAIWEI PHARMA
Feed additive capable of reducing egg yolk cholesterol
InactiveCN110140807AReduce contentImproves antioxidant activityAnimal feeding stuffAccessory food factorsYolkAnimal science
The invention provides a feed additive capable of reducing egg yolk cholesterol. The additive comprises the following components in parts by weight: 40-50 parts of alpha-linolenic acid, 20-30 parts ofconjugated linoleic acid, 15-20 parts of green tea powder, 10-15 parts of mulberry leaf powder, 1-2 parts of curcumin, 0.5-1 part of Qicao extract, 1-2 parts of clerodendranthus spicatus extract and0.05-0.1 part of alfalfa saponin. The feed additive formula capable of reducing egg yolk cholesterol reduces the absorption of endogenous cholesterol (alfalfa saponin and mulberry leaf powder), influences the expression of cholesterol metabolism related enzymes or genes of laying hens (Qicao extract) and the activity of related enzymes (curcumin, mulberry leaf powder, CLA and ALA), thereby interfering the synthesis and metabolism of cholesterol. In addition, the raw material components of the green tea powder, the mulberry leaf powder, the curcumin and the clerodendranthus spicatus extract have strong antioxidant activity and protect CLA and ALA from being oxidized, so that the effect of the CLA and the ALA is ensured, and the aim of reducing the cholesterol content of egg yolk is finallyachieved.
Owner:广东驱动力生物科技集团股份有限公司 +2
Egg yolk lecithin extraction equipment with high extraction rate
InactiveCN114288706AQuality assuranceGuaranteed to run throughSolid solvent extractionStationary filtering element filtersEggs yolksProcess engineering
The invention discloses egg yolk lecithin extraction equipment with high extraction rate, which comprises a bottom plate, the top of the bottom plate is provided with a support plate through bolts, the top of the support plate is provided with a mixing box, the top of the mixing box is provided with a sealing cover through a connecting screw rod, the top of the sealing cover is provided with a motor through bolts, and the motor is provided with a motor through bolts. A supporting table is mounted on one side of the mixing box, and a booster pump is mounted at the top of the supporting table. By installing the purifying box, the first control valve and the second control valve are opened, it is guaranteed that the interior of the device is communicated, lecithin is conveyed into the purifying box from the interior of the inner box through the first control valve, in the material moving process, materials are filtered through a filter screen on the inner side of the purifying box, and the quality of the materials is guaranteed; and the purification box outputs the materials into the conveying pipe through the second control valve, the conveying pipe conveys the materials into the output pipe, and the output pipe conveys the materials into the material receiving disc.
Owner:江苏天成蛋业有限公司
Weight-reducing nutrient meal substitute biscuit
The invention relates to the technical field of food processing, and in particular to a weight-reducing nutrient meal substitute biscuit. The weight-reducing nutrient meal substitute biscuit is prepared from the following raw materials: wheat fiber powder, corn flour, coix seed powder, lotus root powder, peanut protein, yam powder, lotus seed powder, gordon euryale seed powder, poria cocos powder,konjak powder, olive oil, honey, egg yolk liquid, egg white, L-arabinose, fructo-oligosaccharide and food additives. According to the invention, insoluble dietary fibers in the wheat fiber powder, the coix seed powder and the corn flour are combined with water-soluble dietary fibers in the konjak powder, and satiety generated by the dietary fibers is utilized to reduce intake of other foods, so that energy difference between intake and consumption is formed, and the effect of controlling body weight is achieved. Meanwhile, through addition of the lotus root powder, the peanut protein, the yampowder, the lotus seed powder, the gordon euryale seed powder, the poria cocos powder, the olive oil and the honey, the mouthfeel of the meal substitute biscuit is improved, nutrient components required by human bodies is supplemented, and a positive health care effect on the human bodies is achieved.
Owner:安徽五谷香生物科技有限公司
Laying hen feed capable of increasing yolk chroma and realizing accurate proportioning
PendingCN111248361AStable chemical structureSimple conversion processFood processingAnimal feeding stuffBiotechnologyEggs yolks
The invention discloses a laying hen feed capable of increasing yolk chromaticity and realizing accurate proportioning, and belongs to the technical field of biological fermentation feed production. Amonascus pigment material in the laying hen feed is produced from monascus through a liquid fermentation method, the chemical structure and the content stability of monascus yellow pigment and monascus orange pigment in the monascus are protected through a series of key technologies and measures. The monascus pigment material can be added into the feed according to a certain proportion after color value measurement, wherein the color value of the monascus yellow pigment in the feed is 0.4-10 KU / Kg, the color value of the monascus orange pigment is 0.4-12 KU / Kg, and the color value of monascusred pigment is 1-15 KU / Kg. The feed provided by the invention can improve the chromaticity value of egg yolk (raw yolk and cooked yolk) of eggs of laying hens fed at a certain growth stage. The invention discloses the effect of the types and the adding amounts of the monascus pigment on improving quality of eggs, accurate ingredient proportioning of the laying hen feed can be realized, and the effect of stably and effectively improving the yolk chromaticity of laying hens is achieved.
Owner:播恩集团股份有限公司 +1
Pesticide for the extermination of Blattella germanica and a method for producing thereof
InactiveUS10010082B2Preserve freshnessPreserving shelf lifeBiocideAnimal repellantsEggs yolksAdditive ingredient
A pesticide for the extermination of an insect of the order Blattodea, and particularly of Blattella germanica, the pesticide comprising a uniform mixture of: a Blattella germanica attractant comprising about 75% cooked mashed potatoes and about 14% cooked eggs yolk; and an active ingredient comprising boric acid in a concentration of about 10%, thereby providing a non-toxic to humans or pets pesticide which attracts the insect, and upon consuming it by the insect, the active ingredient exterminates the insect.
Owner:AHARONOV IGOR +2
A kind of preparation method of egg yolk antibody of duck astrovirus
ActiveCN110590945BHigh purityHigh activityEgg immunoglobulinsImmunoglobulins against virusesCelluloseEggs yolks
The invention discloses a preparation method of duck astrovirus type I yolk antibody, which comprises the following steps: (1) using duck astrovirus type I inactivated vaccine to immunize breeding-aged hens to obtain highly immune eggs; (2) collecting High-free egg yolk, remove the yolk membrane and frenulum, and use a colloid mill to crush it to obtain egg yolk; (3) Mix the egg yolk obtained in step (2) with purified water at a volume ratio of 1:1 to 3, and stir evenly Finally, add citric acid with a final concentration of 0.8-2.5% weight-volume ratio and 2-4% polyanionic cellulose, stir well, place at 1-5°C for 3-6 hours, centrifuge at 1-5°C, and collect the supernatant; (4) Filter and sterilize the supernatant collected in step (3) to obtain egg yolk antibody liquid. The preparation method of duck astrovirus type I yolk antibody disclosed by the invention has simple steps, high efficiency and yield, less addition, and is economical and applicable.
Owner:广东渔跃生物技术有限公司
Preparation method of yeast culture capable of improving yolk color, yeast culture and application thereof
InactiveCN109874946AHigh nutritional valueSolve the problem of light colorAnimal feeding stuffBiotechnologyYolk
The invention discloses a yeast culture for improving the yolk color and application thereof. The yeast culture is prepared by fermenting grain amaranth, purslane, sweet potato peel, pitaya peel and the like through rhodotorula benthica,the yeast culture is free of toxic residues, the yolk color grade can be effectively improved when the yeast culture is used for laying hen breeding, and the costis low; meanwhile, abundant yeast metabolitessuch as yeast nucleic acid and yeast immune polysaccharide are provided, the immunity of bred animals can be improved, and animal health is promoted.
Owner:湖南普菲克生物科技有限公司
Anti-rabbit D-type pasteurella multocida egg yolk antibody and preparation method thereof
PendingCN112940112AEasy to prepareSimple and fast operationAntibacterial agentsEgg immunoglobulinsBiotechnologyEggs yolks
The invention discloses an anti-rabbit D-type pasteurella multocida egg yolk antibody and a preparation method thereof. The preparation method comprises the following steps: (1) immunizing a healthy laying hen by using a rabbit D-type pasteurella multocida inactivated vaccine to obtain a hyper-immune egg; (2) taking the egg yolk of the hyper-immune egg, removing a yolk membrane and uniformly stirring the yolk; (3) adding sterilized double distilled water into the egg yolk, uniformly stirring to obtain egg yolk liquid, adjusting the pH value of the egg yolk liquid, removing lipid, and then adding ammonium sulfate to precipitate an egg yolk antibody; and (4) dialyzing, inactivating and filtering the product obtained in the step (3) to obtain the egg yolk antibody. The preparation method of the anti-rabbit D-type pasteurella multocida egg yolk antibody disclosed by the invention is simple in steps and simple and convenient to operate, and the egg yolk antibody prepared by the method has a very good prevention effect on infection of rabbit D-type pasteurella multocida.
Owner:INST OF ANIMAL HUSBANDRY & VETERINARY FUJIAN ACADEMY OF AGRI SCI
Formula and method for emulsifying and mixing DHA eggs and yoghourt
InactiveCN112640954APromote absorptionImprove absorption rateMilk preparationBiotechnologyEggs yolks
The invention discloses a formula and a method for emulsifying and mixing DHA eggs and yoghourt. The formula comprises the following raw materials: 1-10 parts of auxiliary materials, 1-5 parts of milk protein, 1-5 parts of corn syrup, 1-5 parts of glucose, 0-1 part of ascorbic acid, 20-30 parts of DHA egg yolk, 5-10 parts of white granulated sugar, 1-2 parts of fructo-oligosaccharide, 0-1 part of a thickener and raw milk or milk powder capable of preparing the yoghourt. Compared with other treatment processes, the process is mature, the product is rich in a large amount of DHA capable of being absorbed by a human body, the DHA absorption rate of the human body is increased, the efficacy of the DHA is guaranteed, DHA eggs and yoghourt are emulsified and mixed, quick-frozen and subjected to vacuum freeze drying treatment after being prepared, nutritional ingredients in the yoghourt can be increased, the situation that the nutritional ingredients are too single is avoided, meanwhile, the problem that the baking process is prone to causing loss of nutritional ingredients in the yoghourt is avoided, the nutrition of the product is ensured, by adopting a vacuum freeze drying treatment mode, the emulsified product can be stored for a long time without layering, and thus the use of additives in the production process is reduced.
Owner:LINYI YOUKANG BIOLOGY CO LTD
A kind of anti-duck reovirus yolk antibody and its preparation method and application
ActiveCN108912227BImproving immunogenicityStable passageEgg immunoglobulinsImmunoglobulins against virusesAntigenEggs yolks
Owner:SHANDONG AGRICULTURAL UNIVERSITY
Preparation method and application of edible non-discoloring astaxanthin-rich cosmetic raw material
InactiveCN113368029AGood moisturizing effectImprove the problem of oxidized discolorationCosmetic preparationsToilet preparationsBiotechnologyLotion
The invention discloses a preparation method and application of an edible non-discoloring astaxanthin-rich cosmetic raw material, and belongs to the technical field of cosmetics. According to the preparation method, haematococcus pluvialis is fed to laying hens, so that egg yolk of eggs produced by the laying hens is rich in astaxanthin, and a dry powder raw material product is prepared through spray drying. The raw material rich in astaxanthin has the advantages of edibility, stable character, difficulty in discoloration and decomposition and rich lecithin, and the sensory, physicochemical and hygienic indexes all meet the standard requirements of cosmetic raw materials in China; and edible raw materials and active ingredients are adopted, and can be applied to preparation of cosmetic dosage forms such as external masks, essence, face cream, facial cleanser and toning lotion. The raw material is rich in biotransformed astaxanthin, so that the activity is very stable, and the raw material has the effects of resisting oxidation and aging, improving skin immunity, preserving moisture, fading pigment, tightening skin and improving beauty of appearance; and meanwhile, the food-grade raw materials further enable the cosmetics to be safer and safer.
Owner:广东华敏健康科技有限公司
A kind of preparation method of duck reovirus egg yolk antibody
ActiveCN110590946BGood energyGood retention of vitalityEgg immunoglobulinsImmunoglobulins against virusesCelluloseEggs yolks
The invention discloses a preparation method of duck reovirus yolk antibody, which comprises the following steps: (1) using duck reovirus inactivated vaccine to immunize breeding-aged hens to obtain high-immunity eggs; (2) collecting high-immunity eggs Egg yolk, after removing the vitelline membrane and frenulum, crush it with a colloid mill to obtain egg yolk liquid; (3) mix the egg yolk liquid obtained in step (2) with purified water at a volume ratio of 1:1 to 3, stir well and then add The final concentration weight volume ratio is 1-3% citric acid and 1-4% polyanion cellulose, after fully stirring, place it at low temperature for 3-6 hours, centrifuge at 1-5 ° C, and collect the supernatant; (4) the step (3) The collected supernatant was sterilized by filtration to obtain egg yolk antibody liquid. The preparation method of duck reovirus yolk antibody disclosed by the invention has simple steps, high efficiency and yield, less addition, and is economical and applicable.
Owner:广东渔跃生物技术有限公司
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