123 results about "Essential aminoacid" patented technology

The present invention provides combinations of dietary supplements and methods of using of these combinations to improve the health and production performance of animals. In particular, the combinations of the invention comprise antioxidants, trace minerals, organic acids, essential amino acids, and mixtures thereof.

In order to overcome the defects in a seaweed protein extracting technology, by means of the microbial fermentation technology, the seaweed protein extracting rate and the water-soluble protein proportion are increased according to seaweed nutritional ingredient changes and the accumulation condition of essential amino acid, lactic acid and other useful metabolites, and therefore the nutritional value of seaweed protein is improved. Seaweed protein is prepared through a technology of compound enzymatic hydrolysis and multi-strain two-step liquid fermentation, multi-bacterium mixed fermentation is adopted, many gene functions in fermentation are added by means of combined strain fermentation, the complex metabolism effect difficult to complete by single strains is completed by combining different metabolic capacities, production efficiency is improved by mean of reciprocity and laterality between microorganisms, and a product is rich in seaweed protein, polypeptide, amino acid, probiotic, vitamin, polysaccharide and other nutritional ingredients.

Disclosed are ingestible additives and ingestible supplements that are capable of promoting liver function, promoting liver health, or reducing alcoholic hepatopathy in a subject. The ingestible additive or supplement can include at least one essential amino acid, at least non-essential amino acid, at least one antioxidant, at least one lipotropic compound, at least one water-soluble vitamin, or at least one plant or extract thereof.

An improved extracted corn composition having an oil concentration of less than about 1.7 wt % (on an anhydrous basis) and containing high concentrations of protein and essential amino acids is provided. The composition has a nutritional profile advantageous for use as an animal feed ingredient. Also provided are processes for the preparation of the extracted corn composition; feed rations incorporating the extracted corn composition; and methods for the preparation of such feed rations.

The invention mainly relates to a method for supercritical extraction of sea buckthorn oil, which includes: using fresh sea buckthorn fruits as raw materials, smashing, performing enzymolysis, and supercritically extracting to obtain sea buckthorn seed oil. The method makes full use of proteins in the sea buckthorn fruits in the whole extraction process, enables the sea buckthorn oil to contain a large amount of free essential amino acid and more free unsaturated fatty acid, greatly improves quality of the sea buckthorn oil. The method for supercritical extraction of the sea buckthorn oil avoids the problem of blocking of a device after enzymolysis lipid substances are adopted, guarantees use safety of the device, and improves utilization ratio of the device.

The invention discloses giant embryo glutinous rice and a method for breeding the giant embryo glutinous rice. The method comprises the following steps of: selecting giant embryo mutation coarse rice grains or glutinous mutation coarse rice grains by naked eyes from coarse rice of glutinous rice or giant embryo rice M2 seeds by irradiating seeds of glutinous rice or giant embryo rice seeds which serve as a material by 60Co-gamma rays with a 380Gy dose according to the characteristic that the giant embryo character and glutinous character of rice are controlled by a single recessive gene, and the rice can be obtained by induced mutation or hybridization, and breeding to form giant embryo glutinous rice varieties by the selection of an agricultural technology and yield characters or selecting the coarse rice grains with the giant embryo character and the glutinous character by the naked eyes from F2 seed coarse rice by the hybridization of the glutinous rice and the giant embryo rice, and breeding to form glutinous rice varieties by the selection of an agricultural technology of 2 to 3 generations and the yield characters. By the method, the specific rice varieties which have the giant embryo character and the glutinous character simultaneously can be bred easily and quickly, and the coarse rice of the giant embryo glutinous rice is rich in special nutritional ingredients such as protein, fat, essential amino acid, dietary fibers, vitamins, gamma-aminobutyric acid and the like.

The invention discloses a functional compound feed special for turbot. The functional compound feed consists of the following components: Peru fish meal, shrimp shell meal, a beer yeast, corn protein, fermented peanut meal powder, bread powder, calcium dihydrogen phosphate, premixed materials for fish, probiotics, imported fish oil, wheat germs, whey powder and xanthan gum, wherein the probiotics consist of freeze-dried powder of saccharomycetes, bacillus subtilis, tea polysaccharide, dunaliella salina powder, sargassum thunbergii powder and chlorella vulgaris powder in proportions. According to the turbot fed by the feed disclosed by the invention, main delicate flavor materials in muscles can be significantly increased, and the total contents of amino acids, total contents of essential amino-acids, total contents of unsaturated fatty acids and the like are improved to different extents; all indexes such as muscle strength, freshness, fishy smell and taste can be significantly improved; and the immunities of juvenile fish and adult fish can be significantly improved, so that red mouth diseases and albinism of the turbot can be effectively prevented and treated. The feed disclosed by the invention is environmentally-friendly and pollution-free in raw material, and is suitable for large-scale cultivation of the turbot.

The present invention discloses a raw and fresh beef sausage and a production method thereof. The raw and fresh beef sausage is prepared from the following raw materials by weight: 75-85 parts of beef, 8-12 parts of water, 3-4 parts of starch, 1.3-1.6 parts of salt, 3-5 parts of sugar, 0.5-0.7 part of monosodium glutamate, 0.13-0.17 part of black pepper powder, 0.13-0.17 part of a spicy sousing material, and 0.12-0.16 part of sesame oil. According to the present invention, the transparent sheep sausage container is adopted, the appearance is red and white, the color is seductive, the raw and fresh beef sausage is rich in proteins, essential amino acids, vitamins, taurine, potassium, iron, magnesium, zinc and other nutritional elements required by human body, and further has characteristics of full whole structure, complete meat taste, delicious taste, good chewquality and rich juice, and direct quick-freezing package is performed without cooking and other processing, such that the original nutrients are not easily subjected to loss, and the original fresh quality is maintained.

The invention discloses a high temperature resistant Lentinus edodes strain and a cultivation method thereof. The registration number of the high temperature resistant Lentinus edodes strain is CGMCCNo. 18565 in the China General Microbiological Culture Collection Center. Lentinus edodes Gao 16 * Kou 46 is a hybrid strain which is bred by crossing Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang as parents, can be fruited in a high-temperature environment and has better agronomic traits than Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang: the fruitingtime is earlier than the fruiting time of Lentinus Edodes High Temperature No.8 and Lentinus Edodes Kou Xiang; the weight of single fruit body was higher than that of Lentinus Edodes High TemperatureNo. 8 and Lentinus Edodes Kou Xiang; the thickness of the fruiting body cover is higher than that of Lentinus Edodes High Temperature No.8 and Lentinus edodes Kou Xiang; the carbohydrate content of the fruiting body is higher than that of Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang; the essential amino acid content of the fruiting body is higher than that of Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang; and the yield of the fruiting body is higher than that of Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang.

The invention is suitable for the technical field of nutritious food, and provides a composition of low GI potato bread. The composition comprises the following components: wheat flour, potato flour,purple potato flour, maltitol, erythritol, inulin, a polyphenol extract, yeast powder, salt, butter, coconut oil, an egg liquid, a compound modifier and water. Aiming at the defect of high GI value ofcommon wheat flour bread, the low GI potato bread is researched and developed through adjustment of the composition; by adopting potato powder, purple potato powder, sugar alcohol and particularly adding inulin dietary fiber, the low GI potato bread not only has a good supplement effect in the aspects of minerals, vitamins, essential amino acids, dietary fiber and the like, but also a low GI bread product is obtained through reasonable compatibility of raw material components; and the bread does not cause rapid fluctuation of blood sugar after being ate, so that the bread not only can meet the nutritional requirements of common diets of eaters, but also has obvious improvement in the aspects of bread calories, flavor and nutritional value.

The invention relates to a clinical applicable culture system for efficient amplification of NK cells. The invention specifically provides a serum-free culture system for efficient amplification of NK cells. The culture system comprises the following components: 1640 medium, sodium bicarbonate, human serum albumin, transferrin, linoleic acid, oleic acid, palmitic acid, sodium pyruvate, human recombinant insulin, non-essential amino acids, 2-mercaptoethanol and interleukin-2. The invention also provides a culture system containing 1-12 vol.% of human autoserum and for efficient amplification of NK cells. The culture system provided by the invention has simple composition, avoids the risks of animal ingredients in animal serum on cell treatment and uncertainty of cell culture caused by the uncertain components in the animal serum, and increases yield of NK cell. The obtained activated NK cells have significant tumor killing effect. Therefore, the system can not only be applied in scientific research but also be used in clinical treatment.

The present invention relates to technology for supertex protein prepared from ethanol leached soy protein concentrate, and belongs to the field of texturized protein and a processing technology thereof. The technology comprises the following steps: modulating the ethanol leached soy protein concentrate with water, conducting ultrasonic pretreatment on the ethanol leached soy protein concentrate solution, mixing and stirring the ethanol leached soy protein concentrate solution with other adjuvant materials containing wheat gluten, starch, konjac flour, lecithin, sodium bicarbonate and common salt, swelling and extruding the mixture by using a co-parallel twin screw swelling extruder, and obtaining the texturized supertex protein by cutting, drying, cooling, packaging extruded products from the extruder. The supertex protein is pure white in color, obvious in filamentous tissue, good in fiber toughness, pulling force and elasticity, and mainly solve the problem that ethanol leached soy protein concentrate is not suitable for preparing texturized protein. Meanwhile, by adding proper amount of the wheat protein, composition and collocation of essential amino acids of the protein become more reasonable and more accordant with the needs of human nutrition intake.

The invention relates to a taro-flavored yoghurt product and its preparation method. The taro-flavored yoghurt product is characterized in that sugar content is greater than or equal to 10%; pH value is less than or equal to 4.5; and acidity is greater than or equal to 70 degree T. The preparation method comprises the following steps: carrying out enzymolysis on boiled taro for many times to obtain a taro enzymatic hydrolysate, mixing a whole milk powder emulsion and the taro enzymatic hydrolysate according to a certain ratio, adding a certain amount of sugar into the mixed liquid in proportion, adding a domesticated bacteria liquid into the mixed liquid, fermenting to obtain taro fermented milk, mixing the taro fermented milk and a taro syrup, refrigerating and sterilizing to obtain the taro-flavored yoghurt product. The taro-flavored yoghurt product provided by the invention is rich in essential aminoacid for human body, has rich nutrients, has low fat content, is uniform in color, has rich frankincense and special delicate fragrance of taro, is fine and smooth in mouthfeel, has moderate sour and sweet taste, and has a uniform and stable system.

The invention discloses a low-salt temperature change curing method of leaf mustard sauce products. The leaf mustard sauce product comprises the following raw materials in parts by weight: leaf mustard 280-300, Welsh onion 30-40, garlic 20-30, five spice powder 15-25, red Chilli powder 10-20, pepper powder 7-15, oyster juice 10-15, vegetable oil 10-15, and salt 15-30. The curing method adopts the low-salt temperature change curing technology and the multi-strain coupling fermentation technology and also adopts three-time cooling salt-reduction and two-time desalination way, so as to effectively reduce the salt content of the sauce pickles and shorten the curing period; with regard to the multi-strain coupling fermentation technology, the multiple pure strain mixing starter-making can be artificially controlled, the period can be shortened, and the quality and flavor can be improved, so that the obtained leaf mustard sauce products have features of pure sauce color, low salt, high crispness, rich essential amino acids and diet fibers, unique flavor and high nutrition value.

The invention discloses a pork kiss sausage and a preparation method thereof. The pork kiss sausage is prepared from the following raw materials in parts by weight: 40-50 parts of pig lean meat, 25-35 parts of water, 2-3 parts of soy isolate protein, 6-10 parts of pig prime condition, 5-15 parts of starch, 1-1.4 parts of salt, 1.5-2.5 parts of glucose, 0.5-0.7 part of monosodium glutamate, 0.2-0.4 part of spice, 0.05-0.07 part of monascus color and 0.32-0.36 part of essence. The pork kiss sausage disclosed by the invention has the beneficial effects that a sausage body is novel in feeling and attractive in color and luster, and the sausage is rich in abundant proteins, essential amino-acids required by a human body as well as various nutritional elements, such as potassium, ferrum and magnesium, required by the human body; the sausage is full in integral structure, quite in flesh appeal and delicious in taste.

The invention relates to a fermented apricot kernel beverage and a preparation method thereof. The beverage is prepared from sweet almond, syrup or sugar substitutes, and purified water which are used as raw materials, and botanical lactic acid bacteria which are selected for fermentation. The apricot kernel beverage prepared by the invention has the advantages of unique local flavor, rich nutrients and smooth mouthfeel. After the beverage is fermented by botanical lactic acid bacteria, the essential aminoacid level of the apricot kernel beverage is substantially improved, and the apricot kernel beverage after fermentation can substantially reduce contents of total cholesterol (TC) and triglycerides (TG) in the blood lipid of the hyperlipidemia rat and has substantial health care efficacy.

The invention belongs to the field of food processing, and particularly relates to hypsizygus marmoreus nutrient bread and a making method thereof. According to the hypsizygus marmoreus nutrient bread, hypsizygus marmoreus dry powder is added to raw materials for making plain staple bread, and the amount of auxiliary materials (yeast, sugar, salt, oil and water/milk) is reduced at the same time; the nutrient bread is rich in nutrient, the situation that essential amino acid, vitamin and mineral elements lack in staple flour is changed, nutrient complementation is achieved, and the nutrient bread has a certain health care effect if a user always eats the bread; color of the bread is even, and taste of the bread is good; air holes in cut faces is dense and even; the bread is soft and elastic in taste; full baking taste and proper hypsizygus marmoreus taste are realized. In addition, the hypsizygus marmoreus nutrient bread is superior to the plain stale bread in water binding capacity.

The invention belongs to the field of food processing and in particular relates to a seafood mushroom nutrient steamed bun and a preparation method thereof. The preparation method of the seafood mushroom nutrient steamed bun is characterized by adding a proper amount of seafood mushroom powder in the process of preparing the steamed bun, simultaneously reducing use amount of water and yeast, shorting fermentation time and rising time. The seafood mushroom nutrient steamed bun has the advantages that the product is good in nutrition, the current situation of lack of essential amino-acid, vitamin and mineral element in the staple food flour can be improved, the product is complementary in nutrition and has certain health preservation and maintenance functions after being taken for a long time; the product is good in smell and taste, has fresh and light sweet taste, is soft in taste, good in elasticity and non-stick in teeth, good in shape, large in specific volume, smooth in surface, fine, dense and uniform in pores and good in recovery property when being pressed by hands.

The invention provides a primary hepatoma carcinoma cell culture medium and a primary hepatoma carcinoma cell culture method which are used for rapidly and stably culturing primary hepatoma carcinoma cells. The primary hepatoma carcinoma cell culture medium contains glutamine, non-essential amino acid, a basic fibroblast growth factor, a hepatocyte growth factor, IL-6, an epidermal growth factor, insulin, Y27632, an N2 additive, a B27 additive, Primocin, penicillin, streptomycin, fetal calf serum, optional hydrocortisone and optional R-spondin1. A cell model obtained by the primary hepatoma carcinoma cell culture medium and the primary hepatoma carcinoma cell culture method can be used for evaluating and screening curative effects of medicines.

The invention discloses a production method for planting oyster mushrooms by utilizing sesame dregs. The production method comprises the following steps of: firstly, carrying out a certain proportioning of a cultivation material, wherein the sesame dregs are 34-36% of the cultivation material, cottonseed hulls are 32-36% of the cultivation material, rice straws which are 1.5-2 cm in length are 25-27% of the cultivation material, and other auxiliary materials are 3-5%; bagging and sterilizing; mixing the cultivation material with water according to a proportion of 1:(1.3-1.5); adjusting the cultivation material till the water content is about 60% and the pH value is 7.5-8; and then, putting the cultivation material into a long plastic cylinder, wherein the long plastic cylinder is 19-21 cm in diameter and 40-45 cm in length. According to the invention, the advantages of the sesame dregs are utilized; the sesame dregs contain 23-30% of protein, wherein digestible protein is up to 20.79%; the protein contains a large number of essential amino acid and sulphur-containing amino acid; furthermore, the proportioning of amino acid is more reasonable; the sesame dregs further contain abundant calcium, phosphorus, magnesium and selenium and a plurality of vitamins; according to the characteristics of the sesame dregs, with the help of the current oyster mushroom planting technology, the proportioning of the cultivation material is changed; the sesame dregs are sufficiently utilized for planting the oyster mushrooms; and the planted oyster mushrooms are delicious in taste, good in colour and luster and high in nutritional value.

The invention discloses a cuttlefish sausage and a preparation method thereof. The cuttlefish sausage is prepared from the following raw materials in parts by weight: 60-65 parts of fish flesh, 7-9 parts of cartilage particles, 6-7 parts of squid particles, 7-9 parts of water, 7-9 parts of starch, 1.5-2.5 parts of salt, 0.04-0.06 part of phosphate, 3-5 parts of sugar, 0.8-1.2 parts of monosodium glutamate, 0.08-0.12 part of scallop powder and 0.04-0.06 part of fish essence. The cuttlefish sausage has the beneficial effects that the product is novel in appearance, looks full and lovely, contains rich proteins, essential amino-acid for a human body, unsaturated fatty acid and taurine, and is rich in various nutrient elements needed by the human body such as calcium, iron, copper and zinc; the sausage is full in overall structure and good in meat texture, and tastes good; the sausage, to which the squid particles and the cartilage particles are added, is crisp, tasty and chewable. In combination with a modern novel charcoal grilling technology, the cuttlefish sausage has heavy cuttlefish flavor.

The invention discloses an office worker special coarse cereal cooking-free noodle and a production method thereof. According to the invention, corn, soybean, barley, millet, small red bean, oat, buckwheat, mung bean, sorghum, millet, wheat gluten, wheat flour and the like are selected as raw materials, and through extrusion puffing by a twin-screw extrusion puffing machine, the noodle can be obtained. The noodle product has a dark red color, is smooth, has good molding performance, is chewy and elastic, and has low breaking rate and good palatability. The noodle provided by the invention has the advantages that: 1. the product has rich nutrition, high energy and reasonable diet, and can meet the demands of office worker high intensity labor for energy and nutrients; 2. the product is rich in essential amino acids DHA and EPA, can meet the demands of brain workers for normal physiological functions; 3. the nutrition is balanced, and the diet is reasonable, so that the sub-health problem caused by unreasonable diet of office workers can be effectively retarded; and 4. wheat gluten is added to the product raw materials to change the rheological properties of the noodle, so that the noodle is fine, chewy, and rich in nutrition, and has health care functions.

The invention belongs to the technical field of biology, and particularly discloses a mesenchymal stem cell culture medium. The mesenchymal stem cell culture medium comprises a basal culture medium and additives, wherein the additives comprise non-essential amino acids, a pH regulator, antibiotics, organic substance components for promoting cell membrane synthesis, cell matrix components, cell growth factors, vitamins, trace elements and an antioxidant. The mesenchymal stem cell culture medium can provide nutrient substances required by cell growth for stem cell growth, maintain the cell growth environment and the cell activity, promote stem cell division and proliferation, increase the stem cell proliferation speed and shorten the stem cell culture time; meanwhile, stem cell differentiation can be inhibited, but the differentiation potential of stem cells is not influenced; after the culture medium is used for carrying out passage on the stem cells for multiple times, the stem cells can still keep the original biological characteristics and multidirectional differentiation potential.