1724 results about "Food Preservation Technology" patented technology

The invention provides an easy-to-swallow nutrition-enriched plant-based protein food and a preparation method thereof, the plant-based protein food comprises a mixed protein solution and edible oil, and the mixed protein solution comprises walnut protein, soybean protein isolate, alfalfa protein and egg white protein. The preparation method of the plant-based protein food comprises the following steps: preparing a high-protein emulsion from a mixed protein solution and edible oil and fat, preparing emulsion gel from the high-protein emulsion, and performing 3D printing by adopting the emulsion gel. According to the easy-to-swallow type nutrition-enriched plant-based protein food disclosed by the invention, four proteins are compounded, the nutritional value of the food is improved through the synergistic effect, the protein content is increased, amino acid compounding is realized, and meanwhile, the rheological property and extrusion property of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and also can be used for 3D printing. The food can also be applied to old people with dysphagia, and meets the requirements of daily nutrition intake and easy swallowing.

The invention relates to the technical field of medicines, in particular to a medicinal and edible composition, a preparation method and application of the medicinal and edible composition in relieving acute alcoholic liver injury, and provides the medicinal and edible composition which is composed of ginseng, poria cocos, radix puerariae, fructus lycii, fructus gardeniae, fructus mume and oligo-walnut peptide. The medicinal and edible composition disclosed by the invention is non-toxic, harmless and high in nutritional value, and does not cause severe stimulation and harm to an organism. The health-care wine has a good effect of relieving liver injury, and is especially suitable for people with weakness due to long-term excessive drinking. Meanwhile, animal experiments and clinical verifications prove that the medicinal and edible composition for relieving acute alcoholic liver injury provided by the invention can effectively relieve liver functions, is one of effective methods for relieving symptoms after drinking, relieving inflammation, protecting the liver and improving the life quality, and has a wide application prospect. And a medicinal and edible combination product with good safety and good liver protection effect can be provided clinically. The important social significance is realized on relieving liver inflammation and preventing and treating occurrence and development of liver diseases.

The invention belongs to the technical field of dairy product processing, particularly relates to high-calcium milk containing colostrum basic protein, and further discloses a preparation method of the high-calcium milk. According to the high-calcium milk containing colostrum basic protein, milk serves as a main raw material, and milk mineral salt, a stabilizer, a thickening agent, nutrients, vitamin D, the colostrum basic protein and other raw material components are added. According to the high-calcium milk containing the colostrum basic protein, due to the proportion of the colostrum basic protein and the vitamin D, the nutritional value of the milk is effectively improved, calcium conversion and absorption can be promoted, calcium absorption by bones can be promoted, and the immunity of a human body is effectively improved.

The present invention provides antimicrobial nanoparticles or compositions thereof comprising at least one phytochemical or bioactive compound, at least one lipid, at least one surfactant, and at least one vitamin E. In some embodiments, the antimicrobial nanoparticles or compositions thereof further comprise at least one coating agent. In some embodiments, the antimicrobial nanoparticles or compositions thereof are an edible coating. In various aspects, the present invention relates to methods of reducing or inhibiting the activity or level of or preventing the growth of at least one microorganism on a surface of an element. In some aspects, the present invention relates to methods of increasing a shelf-life of food and / or maintaining and improving food nutrients and / or nutrition values. In other aspects, the present invention relates to methods of delivering at least one nutritional or bioactive agent for preventing and treating various disorders and diseases.

The invention provides an automatic camel milk powder preparation method. The method comprises the steps of intelligent raw material pretreatment, multifunctional active ingredient protection, intelligent gradient low-oxygen concentration and intelligent technological parameter optimization model establishment. According to the method, through intelligent process optimization and a multi-stage low-oxygen micro-pressure drying technology, the retention rate of heat-sensitive nutritional ingredients in the camel milk is greatly increased, meanwhile, fat oxidation is effectively inhibited, the flavor of the milk powder is improved, and the shelf life of the milk powder is prolonged. According to the method, dynamic optimization and real-time quality control of process parameters are realized through mathematical modeling and an industrial Internet of Things system, production energy consumption is reduced, and high consistency of batch-to-batch quality is ensured. The milk powder particles are uniform in particle size, the instant solubility and the taste are remarkably improved, and the production efficiency and the economic benefits are greatly improved. The introduction of the block chain traceability system further enhances the traceability of the product, and meets the requirements of consumers for high-quality dairy products.

The invention discloses application of BoSLIM1 protein in increasing the content of sulforaphane and the content of indole-3-methanol in broccoli, and belongs to the technical field of plant breeding. The invention aims to improve the content of sulforaphane and indole-3-methanol in broccoli at the same time. The invention provides an application of a protein shown as SEQ ID NO.2 in increasing the content of sulforaphane or / and the content of indole-3-methanol or the content of glucoraphanin or / and the content of brassica glucosinolate in broccoli. The content of sulforaphane and indole-3-carbinol in the broccoli is increased at the same time, the nutritional value of the broccoli is greatly increased, the requirements of modern consumers are met, and people can obtain nutritional ingredients in vegetables easily, so that the broccoli is beneficial to body health.

The invention belongs to the technical field of biological fermentation, and relates to a high-bacteriostatic-activity propionibacterium scherichia subspecies and application thereof, in particular to a propionibacterium scherichia subspecies which is classified and named as Propionibacterium fredenreichiii subsp. Scherichia CJPF0001, and the preservation number of the propionibacterium scherichia subspecies is CCTCC (China Center for Type Culture Collection) No.M 20242477. The invention further relates to a preparation method of the propionibacterium scherichia subspecies and application of the propionibacterium scherichia subspecies. The fermentation product of the strain has high protein and high bacteriostatic activity, can inhibit the growth of common spoilage microorganisms, and has the effects of improving the nutritional value of food and prolonging the shelf life of food and the like.

The present invention belongs to the technical field of microorganisms, and provides a Bacillus subtilis FNFH_BS08 and use thereof. On the one hand, the present invention provides a Bacillus subtilis FNFH_B808, on the other hand, the present invention provides use of the Bacillus subtilis FNFH_BS08. The Bacillus subtilis FNFH_BS08 of the present invention can efficiently degrade main antigen proteins and non-starch polysaccharides in soybean meal by secreting highly active carbohydrate enzymes and proteases, thus improving the overall nutritional parameters of the soybean meal, improving the nutritional value of the soybean meal, and reaching a leading level in the field of fermentation of soybean meal by microorganisms.

The invention relates to the field of food, and provides a soybean protein product and a preparation method thereof.The method comprises the steps that soybean and water are subjected to pulp grinding and centrifugal treatment, and residue-removed soybean milk and soybean residues are obtained; performing cold precipitation and centrifugal treatment on the residue-removed soybean milk to obtain a cold precipitation precipitate and a cold precipitation supernatant; carrying out ultrafiltration treatment on the cold precipitation supernatant, and collecting retentate; respectively drying the cold precipitation precipitate and the intercepted substance to obtain a cold precipitation dried substance and an intercepted dried substance; and carrying out mixing treatment on the cold-precipitated dried substance and the intercepted dried substance to obtain the soybean protein product. The soybean protein product prepared by the method contains all amino acids essential to human bodies, the proportion of the amino acids is close to that of ideal amino acids, and the nutritional value is high. Moreover, the method is simple and convenient to operate, low in cost and suitable for large-scale production.

The present invention belongs to the technical fields of biological bacterium agents and functional food processing. Specifically, it relates to a bacterium agent for soybean milk fermentation and its application, a soy cheese stick and a preparation method thereof. The bacterium agent for soybean milk fermentation provided by the present invention uses Lactobacillus helveticus HL88 and Lactobacillus casei BL25 in combination. It can not only quickly acidify the soy milk, shortening the coagulation time of soy cheese, but also more fully hydrolyze soy proteins, releasing more short peptides and amino acids. In particular, it can highly produce γ-aminobutyric acid (GABA), enhancing the fermentation effect and nutritional value of soybean milk. Further, the soy cheese food prepared by fermenting with the above bacterium agent not only has a strong soy milk fragrance and a smooth texture, but is also easily digested and absorbed, improving the digestibility and reducing the soybean allergenicity, especially helping to improve exercise fatigue and enhance sleep quality. Therefore, the above bacterium agent provided by the present invention has excellent application prospects in the field of preparing functional foods for anti-fatigue and promoting sleep.

The invention provides a method for improving the quality of whole wheat bread, and belongs to the field of food processing. Transglutaminase is used for catalyzing cross-linking of casein and mucedin, a protein compound obtained after reaction can form a gluten network in the dough, the gluten network structure of the whole-wheat bread dough is improved, by means of the method, the specific volume of whole-wheat bread is increased, the texture is softer, and the sensory quality is improved. Meanwhile, the content of protein and calcium in the bread is increased, and the nutritional value of the whole-wheat bread is improved.

The invention discloses a food nutritional ingredient detection method, and relates to the technical field of food nutritional ingredient detection.The food nutritional ingredient detection method comprises the steps that time influence parameters of the degradation rate K, the biological value and the digestion rate under the food storage time T are obtained through a data collection module, and carbohydrates in the initial state of food are detected and analyzed through an analysis and detection module; the method comprises the following steps: calculating and evaluating the nutritional value of food in storage time T by using a calculation and evaluation module based on nutritional ingredient content parameters of protein and fat, time influence parameters and nutritional ingredient content parameters, and adjusting a food formula and storage conditions based on the nutritional value so as to improve the nutritional value of the food. According to the method, the time factor and the correlation coefficient are introduced, dynamic evaluation of the nutritional ingredient change of the food in the storage process is achieved, the evaluation accuracy is improved, a comprehensive evaluation system is established, the experimental process is simplified, and the model complexity is optimized.

The invention discloses a cultivation material for increasing the content of B vitamins of straw mushrooms and application of the cultivation material in straw mushroom cultivation. The cultivation material is formed by mixing and fermenting the following components in percentage by weight: 52-72% of pilose antler mushroom dregs, 10-20% of rice straws, 15-25% of waste cotton and 3% of lime. The contents of vitamin B3, vitamin B5, vitamin B6 and vitamin B12 in the volvariella volvacea sporocarp cultivated by adopting the cultivation material disclosed by the invention are obviously increased, the nutritional value of the volvariella volvacea is increased, and the market competitiveness and economic benefits of products are greatly enhanced. The pilose antler mushroom residues are used for replacing part of waste cotton raw materials, the production cost is reduced, meanwhile, efficient recycling of agricultural waste is achieved, and the method is suitable for large-scale industrial production.

The invention belongs to the technical field of microbial fermentation, and discloses torulopsis variabilis and application thereof. Wild torulopsis variabilis is separated from soy sauce mash, a strain of torulopsis variabilis with high yield of aspartic acid, threonine, glutamic acid, valine, methionine, isoleucine, leucine and lysine is obtained through ARTP mutagenesis, the collection number of the torulopsis variabilis ZB444 is GDMCC No: 65240, the classification name of the Latin name of the torulopsis variabilis is Wickhamiella versitis, the collection number of the torulopsis variabilis ZB444 is CGMCC No: 65240, and the collection number of the torulopsis variabilis ZB444 is CGMCC No: 65240. The strain is preserved in Guangdong Microbial Culture Collection Center on October 12, 2024. The strain is applied to soy sauce fermentation, the content of various amino acids and the content of total amino acids in soy sauce can be increased, the nutritional value of the soy sauce can be increased, and meanwhile the flavor of the soy sauce is enhanced.

The invention belongs to the technical field of biological agents, and particularly relates to application of plant lactobacillus BD7807 in preparation of cheese. According to the cheese prepared by taking the plant lactobacillus BD7807 as a core fermentation strain, the quality and functional characteristics of the cheese are remarkably improved. In particular, the cheese exhibits a higher water binding capacity, a stronger acid producing ability, a lower pH value, a lower fat content, and a richer level of taste. The characteristics not only optimize the texture and flavor of the cheese, but also endow the cheese with higher nutritional value and health attribute. Therefore, the method has important practical significance in promoting the upgrading of cheese products and meeting the requirements of consumers on high-quality and functional dairy products, and shows a wide market application prospect.

The invention discloses a formula and a preparation method of milk skin yoghurt. The milk skin yoghurt comprises the following raw materials: fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene. The invention also provides a preparation method of the milk skin yoghurt. The preparation method comprises the following steps: step 1, preparing materials; step 2, cooking: putting the fresh milk into a container, heating the fresh milk in a boiling water bath, and then cooling the fresh milk; step 3, blending: stirring the cooled fresh milk, sequentially adding the rest ingredients, and then cooling; step 4, fermentation: putting the mixture into a fermentation machine for fermentation for more than 8 hours; and step 5, inspecting and packaging. According to the milk skin yoghourt food processed by the method disclosed by the invention, through coordination and complementation of probiotics and various nutritional ingredients, the nutritional value in milk is maintained, the nutritional and health-care effects can be provided, and the milk skin yoghourt food is delicious in taste, unique in taste and wide in market prospect.

The invention discloses saccharomyces cerevisiae MBPSc21 and application thereof, and belongs to the technical field of microorganisms. On one hand, the invention provides a saccharomyces cerevisiae engineering strain MBPSc21 for expressing immune nutrient-beta-carotene, and the preservation number of the saccharomyces cerevisiae engineering strain MBPSc21 is CGMCC No.32663; on the other hand, the invention provides application of the saccharomyces cerevisiae, the strain takes soybean meal as a solid-state fermentation substrate, the crude protein content of the obtained product fermented soybean meal is remarkably increased, anti-nutritional factors such as oligosaccharide and urease are greatly reduced, more importantly, the fermented soybean meal is rich in beta-carotene, and the content of the beta-carotene is reduced. The soybean meal protein is endowed with new functional immune nutrition, so that the overall nutritional value of the soybean meal is improved, and a leading level is achieved in the field of developing functional fermented soybean meal by utilizing saccharomyces cerevisiae.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut eggplants, which comprises the following steps: cleaning, pre-cooling and cutting fresh eggplants to obtain fresh-cut eggplants; soaking the fresh-cut eggplants in an anti-browning soaking solution for treatment, and draining off water after the treatment is completed; spraying a film coating liquid on the surface of the drained eggplant; a calcium chloride solution is sprayed on the surfaces of the sprayed eggplants, and the eggplants are air-dried at room temperature until the surfaces do not have obvious moisture; and packaging and storing the treated eggplants. According to the comprehensive fresh-keeping method for the fresh-cut eggplants based on the double-layer coating technology, the first layer is an anti-browning soaking solution, and the problems of browning and texture softening are solved; and the second layer is functional coating spraying liquid and is used for controlling gas exchange and microorganism growth. According to the method, multiple fresh-keeping barrier technologies are effectively integrated, green and natural fresh-keeping components are completely adopted, the shelf life of the fresh-cut eggplants is remarkably prolonged through scientific formula design and a modern food processing technology, and meanwhile good sensory quality and nutritional value are kept.

The invention provides a preparation method of a calcium emulsifying and embedding system with high bioaccessibility, which comprises the following steps: S1) heating and mixing biomacromolecules and an emulsifier in water to obtain a water phase; the biomacromolecules are protein colloids and / or polysaccharide colloids; the method comprises the following steps: heating and mixing a calcium source substance and anhydrous cream to obtain an oil-solid phase; and S2) mixing the oil-solid phase with a water phase, and emulsifying to obtain the calcium emulsifying and embedding system. Compared with the prior art, the preparation method has the advantages that the natural macromolecular protein and / or polysaccharide with high nutritional value is used as a carrier, the calcium source substance is embedded through a water-oil-solid three-phase emulsification technology, and the preparation method is simple, easy to operate, low in cost and environmentally friendly; in addition, a water-oil-solid three-phase homogenized emulsion is created, the problem that the dispersion stability of milk mineral salt in a liquid food matrix is poor is effectively solved, release of free calcium ions in the small intestine environment can be promoted, and the calcium bioaccessibility is remarkably improved.

The invention provides a food material nutritional ingredient monitoring method and device, electronic equipment and a readable storage medium, is applied to kitchen appliances, and relates to the technical field of smart kitchens, the kitchen appliances comprise a food material information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used for acquiring physical state information and dietary habits of the user; the method comprises the following steps: acquiring nutritional ingredients of food materials through a food material information acquisition system; nutritional ingredients of the food materials are displayed on the display screen; generating a cooking scheme based on the physical state information and the dietary habits; acquiring real-time nutritional ingredients of the food materials in the process of executing the cooking scheme; the real-time nutritional ingredients of the food materials are displayed on the display screen; the nutritional ingredients of the food materials are collected through the food material information acquisition system and are displayed through the display screen, so that a user can quickly and visually know the nutritional value of the food materials.

The invention discloses a method for preparing a double-nutrition fat substitute based on soybean protein-silibinin compound high internal phase emulsion, and belongs to the technical field of food processing. The method comprises the following steps: respectively preparing a soybean protein solution and a silybin solution to form a soybean protein-silybin compound, dissolving resveratrol into an oil phase by virtue of an ultrasonic dispersion means, and homogenizing at a high speed to prepare a soybean protein-silybin compound high internal phase emulsion as the double-nutrition fat substitute. The milk is green, healthy, low in cost and environment-friendly, and caters to the consumption requirements of vegetarians, people with specific diet requirements and people complying with religious diet restrictions, and the addition of the silibinin improves the antioxidant activity and stabilizes the emulsion interface, and endows the emulsion with antibacterial performance. Meanwhile, the resveratrol carried by the emulsion enables the fat substitute to have potential health benefits and nutritional value. The method for preparing the double-nutrition fat substitute which is similar to real fat in texture and healthy by packaging natural polyphenol through the soybean protein-silibinin high-internal-phase emulsion provides a wider development thought for application of the high-internal-phase emulsion; and the method is beneficial exploration of using the emulsion based on the vegetable protein as an effective substitute of saturated fat in various foods.

The invention relates to the technical field of vegetable planting, in particular to application of nano Mn3O4 in relieving vegetable salt stress and / or increasing the content of vegetable flavonoid compounds. The invention finds that nano Mn3O4 prepared by taking manganese acetate tetrahydrate as a manganese source not only can relieve salt stress of vegetables, but also can improve the content of flavonoid compounds in the vegetables, so that the nutritional value or medicinal value of the vegetables is improved. Furthermore, nano Mn3O4 is sprayed on vegetable leaves under salt stress, so that the salt stress of vegetables is relieved, and the content of flavonoid compounds in the vegetables is increased. According to the method provided by the invention, the physiological indexes of the vegetables are improved, the flavone content is increased, the influence of salt stress on the vegetables is relieved, and the method is a simple, effective and environment-friendly method for relieving the salt stress of the vegetables.

The invention discloses pea starch-quinoa protein soft gel and a preparation method thereof. The pea starch-quinoa protein soft gel is prepared from pea starch and quinoa protein. The mass ratio of the pea starch to the quinoa protein is 10: (2-3); the IDDSI rating of the pea starch-quinoa protein soft gel is grade 4, the water binding capacity is 76.71 + / -0.12%, the hardness is 1.514 + / -0.017 N, the breaking strength is 0.976 + / -0.004 N, and the apparent viscosity is 473.6 + / -9.1 Pa.s. By optimizing the proportion and processing conditions of the pea starch and the quinoa protein, the soft gel which is easy to swallow and has high nutritional value and good taste is prepared, so that the special diet requirements of old people with dysphagia are met.

The invention relates to the field of animal feed science and processing, and discloses an efficient fattening type compound feed for meat gamegalors and a preparation method thereof.The preparation method includes the steps that firstly, specific compound plant raw materials and screened compound dominant flora are adopted for multi-step solid-state symbiotic fermentation, and a fermentation base material rich in probiotics, small molecule peptides and low anti-nutritional factors is prepared; secondly, core functional components including high-activity probiotics, plant extracts, functional lipids, antioxidants and the like are subjected to targeted sustained-release microcapsule coating through a multi-layer composite material; and finally, mixing the fermentation base material with targeted slow-release microcapsules and other conventional feed components, and preparing the compound feed by adopting a low-temperature granulation process. The nutritional value and the utilization rate of the feed can be remarkably improved, and functional components are effectively protected and delivered in a targeted manner, so that the growth and development of the meat gamecocks are promoted, the immune function and the oxidation resistance of the meat gamecocks are enhanced, the meat quality is improved, and the overall health level is improved.

The invention discloses a Chinese yam fermented beverage and a preparation method thereof, and relates to the technical field of food processing. The Chinese yam is processed through enzymolysis-extrusion puffing, the molecular weight of Chinese yam starch is reduced, the solubility of the Chinese yam starch is improved, the viscosity of the Chinese yam is reduced, the digestibility of nutritional ingredients such as starch and protein is improved, and release of phenolic substances is promoted. The compound probiotics are adopted for fermentation, the characteristics of reducing sugar and amylose are comprehensively utilized, the content of total sugar (including starch and reducing sugar) in fermentation liquor is reduced, beneficial metabolites such as beta-glucosidase and glucan are generated, and the nutritional value and flavor of the product are improved.

The invention provides ice crystal resistant frozen dough and application thereof in baked food. Comprising the following steps: S1, uniformly mixing weighed flour, salt, white granulated sugar and dry yeast; s2, adding water and the gel loaded with the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent, and uniformly stirring to prepare fresh dough with smooth surface; s3, cutting the fresh dough into small dough, wrapping the small dough with a preservative film, quickly freezing the small dough in a refrigerator at the temperature of-40 DEG C for 80 minutes until the central temperature of the dough reaches-18 DEG C, and freezing the dough to obtain the frozen dough. The gel containing the sodium alginate and the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent is prepared, and the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent is added into the frozen dough, so that quality reduction caused by oxidation in the storage process of the frozen dough is reduced, and the rheological property of the frozen dough is remarkably improved; the gel is added into the frozen dough, so that the generation of ice crystals in the frozen dough is effectively inhibited, and the nutritive value of the dough is improved by adding the astragalus membranaceus polyphenols.

The present invention discloses a personalized customization of cell-cultured meat based on a porous scaffold material and a production method thereof. The method adopts a material suitable for cell growth and safe and edible, prepares a porous scaffold material with a suitable pore structure based on freeze-drying, and realizes personalized customization of cell-cultured meat by adjusting the cell inoculation parameters. The porous scaffold material constructed by the present invention has good biocompatibility and mechanical properties. Its high porosity, connectivity and suitable pore size structure are suitable for the intercellular information transmission and sufficient exchange of nutrients during cell culture, which is beneficial to the fate processes such as cell growth, proliferation, differentiation and maturation. In addition, the edible qualities such as texture, taste and nutritional value of cell-cultured meat can be improved by inoculating different types of cells and changing the cell inoculation ratio, thereby realizing personalized customization of cell-cultured meat. The porous scaffold material provided by the present invention has important guiding significance for the personalized development of the cell-cultured meat production industry.

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention discloses a production process of grain amaranth fermented feed, and belongs to the technical field of livestock breeding. The method comprises the following steps of raw material preparation, raw material pretreatment, ingredient mixing, fermentation inoculant inoculation, sealed fermentation, fermentation post-treatment and effect verification optimization, by optimizing the production process of the grain amaranth fermented feed, the nutritional value and palatability of the feed are improved, it is ensured that antinutritional factors of grain amaranth are effectively degraded, and the yield of the grain amaranth is improved. Key nutritional ingredients in the raw materials are fully reserved and efficiently absorbed by pigs, the feed intake, the weight gain rate and the feed conversion rate of the pigs are remarkably increased, the content of crude fibers is reduced, the availability of nutrient substances is enhanced, the flavor and the texture of pork are improved, lactic acid bacteria are efficiently utilized and fermentation conditions are accurately controlled in the fermentation process, and the production cost is reduced. The residues of undigested protein and cellulose in the pig manure are reduced, the emission of harmful gases such as ammonia gas and hydrogen sulfide is reduced, and the air quality and sanitary conditions of a farm are improved.

The invention relates to an enzyme and bacterium combined feed additive for pre-digestion of feed raw materials as well as preparation and application of the enzyme and bacterium combined feed additive. The feed additive comprises: (a) an enzyme preparation, which is composed of protease, cellulase, xylanase, mannase, phytase, pectinase and keratinase, and has a total enzyme activity of 42500-45000 U / g; the probiotics are composed of bacillus subtilis, lactobacillus plantarum and saccharomyces cerevisiae, and the viable count is larger than or equal to 107 CFU / g; and (c) the mass ratio of enzyme to bacteria is (1-2): 1. According to the additive, the enzyme preparation and the probiotics are jointly used, and the raw materials are effectively pretreated, so that the nutritional value and the digestibility of the feed are improved. The feed additive disclosed by the invention comprises a specific enzyme preparation and probiotic combination, and predigestion treatment on the feed raw materials is realized through an optimized preparation process and fermentation process, so that the nutritional value and the utilization value of the feed raw materials are improved. The additive is simple in preparation method, low in cost and environment-friendly, and has a wide application prospect.