101 results about "Lactic bacteria" patented technology

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

The invention belongs to the field of feed processing, and particularly relates to a sweet potato seedling and corn straw mixed silage preparation method which comprises the following steps: S1, raw material pretreatment: respectively chopping sweet potato seedlings and corn straws; s2, mixing: the chopped sweet potato seedlings and corn straws are weighed, an additive is added, the mixture is uniformly mixed, the additive is a mixed lactic acid bacteria additive, and the addition amount is 0.1 g / kg; s3, loading into a silage container, compacting and sealing; s4, storage: the fermentation temperature range is 15-28 DEG C, preferably 25 + / -1 DEG C. According to comprehensive evaluation, the sweet potato seedlings and the corn straw are mixed and ensiled according to the proportion of 1: 1, and the comprehensive value is the highest. The proportion can effectively balance dry substances and moisture of the two raw materials, and the silage which is excellent in smell, color and texture, complete in nutrition preservation and excellent in fermentation quality can be obtained after the mixed lactic acid bacteria additive is added for ensiling for 60 days.

The invention discloses a microbial fermentation chicken manure fish fertilizer for aquaculture and a preparation method of the microbial fermentation chicken manure fish fertilizer, and belongs to the technical field of agricultural waste resource utilization. The method comprises the following steps: firstly, flushing chicken manure of cage rearing chickens with a photosynthetic bacterium solution and screening out particles; then adding EM bacteria and lactic acid bacteria for composting fermentation; drying the fermentation product; and finally adding zeolite powder loaded with photosynthetic bacteria, mixing and modifying to obtain the final fish fertilizer. Through a unique process of combining multi-strain synergistic fermentation and zeolite powder modification, thorough harmlessness and recycling of the chicken manure are realized. The obtained fish fertilizer not only has comprehensive nutrition and lasting fertilizer efficiency, can effectively promote the growth of plankton in an aquaculture pond, but also has the functions of adsorbing and degrading ammonia nitrogen, hydrogen sulfide and other harmful substances in a water body, and has the remarkable advantages of improving water quality, reducing diseases and increasing the culture yield.

The present application relates to the field of traditional Chinese medicine, in particular to a composition, eye patch and preparation method thereof for preventing and treating eye dryness, blurred vision fatigue and dry eye, comprising a carrier vehicle and a matrix layer, selecting medicinal materials with the effects of improving eyesight and resisting oxidation, fermenting the medicinal materials with plant lactic acid bacteria, bacillus or yeast to decompose macromolecules into small molecule active substances and possibly produce new active metabolites, adopting temperature control during the fermentation process to avoid high temperature from destroying heat-sensitive components, compounding the fermented medicinal material extract with hyaluronic acid, menthol, carboxymethyl cellulose and glycerol to form an intelligent rheological regulation body, hyaluronic acid synergistically enhances the moisturizing effect with the fermented extract, carboxymethyl cellulose serves as a film-forming agent to ensure the stability of the matrix layer, and glycerol improves the moisturizing performance, adopting a green process of activation, fermentation, mixing, loading and sterilization, selecting plant fibers as the carrier vehicle, cutting and packaging after loading the matrix layer, and then sterilizing to ensure the safety and effectiveness of the product.

The application discloses a method for preparing a freeze-dried recombined red date product and belongs to the technical field of food processing. The raw materials for preparing the freeze-dried recombined red date product include red dates, chickpeas and quinoa. The method comprises the following steps: respectively performing softening and curing treatment on the raw materials, compounding the raw materials to obtain compounded raw materials, performing crushing treatment on the compounded raw materials to obtain crushed compounded raw materials, performing first fermentation treatment on the crushed compounded raw materials and yeast to obtain first fermentation products, performing second sterilization treatment on the first fermentation products, performing second fermentation treatment on the first fermentation products and lactic acid bacteria to obtain second fermentation products, and performing freeze-drying treatment on the second fermentation products to obtain the freeze-dried recombined red date product. The method improves the texture stability of the freeze-dried recombined red date product, and the obtained product has low hygroscopicity and hardness, good integrity, rich taste, moderate sourness and sweetness, rich aroma and high sensory quality.

The invention discloses a pickle fermentation method for delaying acidification of pickles, and relates to the technical field of industrial pickle fermentation. The pickle fermentation method comprises the following steps: preparing a spice mixture from 20-35 parts of black pepper, 20-30 parts of netmeg, 35-45 parts of garlic, 5-10 parts of Chinese prickly ash, 5-10 parts of rhizoma kaempferiae and 5-10 parts of cinnamon; mixing the spice mixture with an alcohol solution, and extracting to obtain an extract solution; putting raw material vegetables into a container, preparing salt brine, putting the salt brine into the container, and fermenting at normal temperature to obtain maturely fermented pickles; adding 0.5%-2% of the extract solution into the fermented and matured pickles, and uniformly stirring; by preparing the spice extract solution, continuous fermentation of lactic acid bacteria of the pickles can be effectively inhibited, the acidity of the pickles is kept stable, the sour, fragrant, crisp and tender taste of the pickles is kept, the obtained pickle product is good in quality, and the pickle fermentation method has high superiority.

The invention belongs to the field of new materials for daily use chemicals, and discloses a method for fermenting solanum nigrum, which is characterized in that solanum nigrum roots are fermented by adopting one or more strains of lactic acid bacteria, bifidobacteria, bacillus, micrococcus, saccharomycetes and filamentous fungi to obtain a solanum nigrum fermentation product. The functions of wrinkle resistance, compactness and the like of the withanolaria nipponica fermentation product obtained by fermentation through the method are obviously better than those of unfermented withanolaria nipponica fermentation products and fermentation products taking withanolaria nipponica extracts as fermentation bases. Meanwhile, the invention also provides application of the fermentation product.

The invention belongs to the field of animal feeding, and particularly relates to application of bacillus megatherium in preparation of fermented feed for reducing methane emission of mutton sheep, the bacillus megatherium is preserved in the China General Microbiological Culture Collection Center on December 6, 2004, and the preservation number is GMCCNo.1259. The invention also provides a fermented feed for reducing methane emission of mutton sheep, the degradation rate of straw rumen dry matter and crude protein can be remarkably increased, the ammonia nitrogen content in the feed is remarkably reduced, and the lactic acid bacteria content is remarkably increased.

The invention relates to the technical field of hippophae rhamnoides fruit craft beer, and discloses a hippophae rhamnoides fruit craft beer production process which comprises five steps of fresh hippophae rhamnoides fruit pretreatment, sterilization and corrosion prevention, sugar degree adjustment, fermentation treatment and post-treatment. In the pretreatment stage, clear fruit juice is obtained through centrifugal impurity removal, chemical and biological step-by-step deacidification, compound pectinase enzymolysis and light-shielding clarification; medium and low temperature pasteurization is adopted for sterilization, and a food-grade preservative reagent is matched to guarantee safety; the sugar degree is accurately regulated and controlled in batches by using compound saccharides to meet the fermentation requirements; the fermentation adopts a low-temperature mode and yeast-lactic acid bacteria combined biological deacidification, and beta-glucosidase and a nano-scale SiO composite reagent are added to optimize the flavor; the finished product is obtained through purification, dynamic clarification, low-temperature freezing, filtering and filling after post-treatment, and VC and EDTA-2Na are compounded in the whole process to prevent browning. The process overcomes the pain points of high acid, low sugar, non-enzymatic browning and the like of the sea-buckthorn, realizes synergy of fruit fragrance and beer flavor, remarkably improves the fermentation efficiency and the yield of finished products, is suitable for industrial production, and retains the nutrition and original flavor of the sea-buckthorn.

The invention relates to the technical field of food fermentation, and particularly discloses an efficient preservative-free nitrite-free method for preparing pickled Chinese cabbages through whey fermentation and a pickled Chinese cabbage product thereof.The method comprises the steps that fresh milk serves as a raw material, and whey is obtained through standardization, sterilization, fermentation and separation; cleaning, dehydrating and cutting the vegetables; mixing the obtained whey, the obtained vegetables and edible salt according to a weight ratio, and ensuring that the vegetables are completely immersed in the whey; sealing the mixed system, and fermenting at 15-30 DEG C for 25-40 days; after fermentation, taking out the pickled Chinese cabbages, draining, performing vacuum packaging, and storing at normal temperature; according to the invention, the by-product whey of dairy industry is systematically and creatively applied to the field of vegetable fermentation, which is not simple waste utilization, but is redefined from a waste liquid as a composite fermentation starter and culture medium rich in active lactic acid bacteria, a nutrient medium and a natural acid environment.

The invention relates to an all-solid-state vinegar fermentation process which comprises the following steps: based on a starchy raw material, adding and mixing a plurality of fermentation catalysts and waste vinasse to prepare a fermentation raw material; filling the fermentation raw materials into a fermentation tank for fermentation; in the fermentation process, an interval bottom-starting and fermented grain turning mode is adopted. According to the method, a wine mash preparation link is creatively omitted, a starchy raw material is taken as a basis, and a fermentation catalyst is synchronously added to directly enter a tank, so that the mixed fermentation raw material is fermented in a whole-course solid-state environment, and the integrity of a fermentation substrate is guaranteed while a process chain is simplified. According to the invention, an indirect bottom turning fermentation process is adopted to replace a daily turning operation mode commonly used in the prior art; through indirect oxygen supply regulation and control, a micro-ecological environment preferred by functional microorganisms such as lactic acid bacteria is constructed for a fermentation system, and growth and reproduction of the fermentation system and synthesis of target metabolites (non-volatile acids) are facilitated.

This invention relates to the field of aquatic compound feed technology, specifically to a special feed for mullet, silver carp, and golden carp cultured in saline-alkali land in Northwest China. The feed is characterized by being composed of the following raw materials by weight percentage: 10%–14% alfalfa meal, 16%–22% soybean meal, 16%–22% corn meal, 5%–7% molasses, 1%–3% yeast powder, 2%–5% lactic acid bacteria preparation, 2%–5% premixed feed for aquatic life in saline-alkali land in Northwest China, 1%–4% fish oil, and 1%–5% vegetable oil. This invention solves the problems of low survival rate, high feed conversion ratio, easy antagonistic inactivation of probiotics, fish oil oxidation, poor water resistance of pellets, and insufficient regional adaptability of traditional feeds. Compared with commercially available ordinary marine fish feeds, the survival rate of juvenile fish is increased by 15% to 30%, the feed conversion ratio is reduced by 10% to 20%, the Vibrio inhibition rate is ≥80%, the power consumption per ton of feed is reduced by 25% to 35%, and the raw material cost is reduced by 30% to 45%. It is suitable for large-scale aquaculture in saline-alkali land in Northwest China and has important value for improving the quality and efficiency of fisheries, ecological restoration, and rural revitalization.

A biological control method for centipede breeding belongs to the field of special economic animal breeding technology. This invention uses a compound probiotic strain of *Trichoderma longicornis*, *Streptomyces flavus*, *Bacillus subtilis*, *Bacillus licheniformis*, *Clostridium butyricum*, and lactic acid bacteria, which is fully incorporated into the breeding substrate. After 24-72 hours of static setting, the bacteria fully colonize and form a stable antibacterial state. The bacterial community can remain dormant during periods of nutrient deficiency, low-temperature overwintering, or year-end static setting, and will revive upon contact with organic matter. The method is supplemented with springtails and pink woodlice, which preferentially consume harmful bacteria, clean up uneaten feed, and primarily feed on and decompose centipede feces, forming a mutually beneficial symbiotic relationship with the biocontrol bacteria. Their feces further nourish the bacterial community, extending the stable effective period of the bacterial community from 2 months to 4-6 months or more. Simultaneously, probiotics and vitamins are added to the feed to strengthen the centipede's constitution. This invention constructs a three-dimensional synergistic prevention and control system that integrates matrix inhibition of pathogenic bacteria, environmental residue removal, and internal administration for enhanced protection. This system enables drug-free ecological disease control, significantly reduces the incidence of diseases such as green muscardine, and improves the survival rate of centipede farming. It is suitable for large-scale centipede farming.

The invention provides a preparation method of milk skin yoghurt and the milk skin yoghurt. The milk skin yoghurt comprises the following components in percentage by weight: 5-7% of a milk skin layer and 93-95% of a yoghurt layer, wherein the ingredients of the milk skin layer comprise the following components in percentage by weight: 3%-6% of white granulated sugar, 0.1%-1% of a stabilizer, 0.06%-2.5% of an emulsifier and the balance of a grease raw material; the ingredients of the yoghourt layer comprise the following components in percentage by weight: 6%-9% of white granulated sugar, 0.3%-1.5% of a stabilizer, 0.1%-1% of an emulsifier, 0.005%-0.05% of lactic acid bacteria powder and the balance of raw milk. The embodiment of the invention provides a preparation method of milk skin yoghurt and the milk skin yoghurt, which can meet the diversified requirements of consumers on the mouth feel of products and realize the large-scale production of the milk skin yoghurt.

The invention discloses a tobacco leaf fermentation anti-mildew method based on an astragalus membranaceus-honeysuckle compound extract and application of the tobacco leaf fermentation anti-mildew method. The method comprises the steps that astragalus membranaceus and honeysuckle with specific indexes are screened and mixed in proportion, then ultrasonic extraction is conducted through an ethanol-water solution, and the compound extract is obtained through purification; preparing the extract into a solution, spraying the solution to pre-balanced tobacco leaves, then regulating and controlling fermentation temperature and humidity and gas concentration in stages, and monitoring microorganism and physicochemical indexes until the tobacco leaves reach the standard. According to the tobacco leaf fermentation anti-mildew method, aspergillus niger is inhibited in a targeted mode (the inhibition rate is larger than 90%), lactic acid bacteria proliferation is promoted, and the tobacco leaf mildew rate is reduced to 0%; aroma substances such as solanesol are reserved, and sensory evaluation is improved by 20%; chemical preservatives are replaced, the problems of safety dispute and flavor damage are avoided, and cigarette production requirements are met.

To provide a novel lactic acid bacterium strain that is usable as a starter useful for production of dairy products, especially natural cheese, allows reduction of the production time in cheese production, and enables the produced cheese to retain a large number of live bacteria.SOLUTION: A lactic acid bacterium being Lactococcus cremoris strain 210 (Accession No.: NITE P-04049) or Lactococcus cremoris strain 215 (Accession No.: NITE P-04050).SELECTED DRAWING: None

This invention discloses a humic acid organic fertilizer / humic acid bio-organic fertilizer formula and its preparation method based on potassium humate tailings. The formula comprises the following raw materials by mass percentage: 60%±5% livestock and poultry manure, 35%±5% potassium humate tailings, 5%±2% macro-, meso-, and micronutrients, and 0.2%±0.1% compound functional microbial agent. However, in existing technologies, potassium humate tailings retain a large amount of free KOH and OH⁻, exhibiting strong alkalinity (pH 9.0-11.0). Direct application can burn seeds and roots, inhibiting germination and growth; it also exacerbates soil alkalization in saline-alkali areas and damages soil aggregate structure. Existing technologies do not utilize fermentation bacteria to generate organic acids to neutralize the residual OH⁻ in situ from the potassium humate tailings, greatly limiting the effectiveness of saline-alkali soil improvement. This invention utilizes lactic acid bacteria and organic acids combined with humic acid to synergistically neutralize OH⁻, improving saline-alkali soil inhibition capacity by 40%. The above features significantly improved aggregate size and porosity, inhibiting salinity and alkalinity; promoting root growth and chelating nutrients, increasing yield by 10%–30%; compatible with traditional organic fertilizer production lines, easy to scale up, and with significant economic and environmental benefits.

The application discloses a preparation process of rice wine fermentation and relates to the technical field of rice wine preparation, and comprises the following steps: S1, a circulating fermentation activator is prepared; S2, the circulating fermentation activator is introduced into a digestion treatment procedure, a porous carrier is loaded with non-amine-producing competitive lactic acid bacteria biofilm and covalently immobilized amine oxidase; S3, according to the risk level of a coupling risk value, a corresponding digestion strengthening procedure is triggered; and S4, the circulating fermentation activator treated by the digestion treatment procedure is added back to a new batch of fermentation substrate. The application prepares the circulating fermentation activator by directional complex enzymolysis treatment of the distiller's grains generated after rice wine fermentation, and the non-amine-producing competitive lactic acid bacteria biofilm and the covalently immobilized amine oxidase are loaded on the porous carrier, so that the biological amine in the circulating system is subjected to directional digestion, and the problems of excessive accumulation of biological amine and deterioration of rice wine flavor caused by direct reuse of the distiller's grains in the prior art are solved.

The utility model relates to the technical field of beverage processing, in particular to a fruit and vegetable fermented beverage fermentation device which can enable fruit and vegetable fragments to be cleaned more conveniently, brings convenience to cleaning of workers and improves practicability. Comprising a tank body, three sets of supporting legs are fixedly arranged at the bottom end of the tank body in an annular array mode, the bottom of the tank body is communicated with a liquid discharging pipe, a valve is arranged on the liquid discharging pipe, filtering holes are evenly formed in the bottom and the outer wall of a fermentation filtering cylinder, an annular connecting table is arranged on the upper side of the outer wall of the fermentation filtering cylinder, and the annular connecting table and the fermentation filtering cylinder are integrally formed; the upper side of the outer wall of the tank body is provided with an annular blocking table, the fermentation filter cylinder sinks into the tank body, three sets of lock catches are arranged between the annular connecting table and the outer wall of the annular blocking table in an annular array mode, the top end of the annular connecting table is fixedly connected with a positioning ring, and two sets of L-shaped arc clamping grooves are formed in the inner side of the positioning ring in a central symmetry mode. The stirring device is used for stirring fruit and vegetable fragments and a lactic acid bacteria solution.

The invention discloses a mango fermentation flavor substance stabilizing method which comprises the following steps: S1, pretreatment of fermentation liquor: performing low-temperature centrifugation or membrane filtration on mango fermentation liquor after fermentation to obtain clarified fermentation liquor; s2, locking flavor substances: adding a compound stabilizer into the clarified fermentation liquor at the temperature of lower than 15 DEG C, and stirring and mixing; the compound stabilizer comprises a natural antioxidant and a flavor anchoring agent. The preparation method disclosed by the invention has the advantages that a triple anti-oxidation barrier from inside to outside is formed by removing dissolved oxygen through vacuum flash evaporation, adding a natural antioxidant and carrying out nitrogen-filling oxygen-isolating packaging, so that the core pain point that a mango fermented product is easy to oxidize and deteriorate is thoroughly solved, and the flavor is consistent within the shelf life. The cold sterilization effect of ultrasonic waves can effectively kill common spoilage microorganisms such as saccharomycetes and lactic acid bacteria and thoroughly inactivate enzymes, so that the problems of post-fermentation, enzymatic browning and the like are solved, and the biological safety and sensory stability of the product are ensured.

The invention discloses a photovoltaic pond river crab culture method, which comprises the following steps: a bacteria-algae compound conditioning agent is put into a target photovoltaic pond according to a preset period and a preset putting dosage, the bacteria-algae compound conditioning agent comprises an effective microbial flora microbial agent and a chlorella complex which are mixed according to a preset proportion, the pH value of the effective microbial flora microbial agent is 3.0-4.0, the pH value of the chlorella complex is 3.0-4.0, and the pH value of the chlorella complex is 3.0-4.0. The content of lactic acid bacteria in the effective microbial agent is 1.0 * 10 to 1.0 * 10 CFU / mL, the content of saccharomycetes in the effective microbial agent is 1.0 * 10 to 1.0 * 10 CFU / mL, the content of photosynthetic bacteria in the effective microbial agent is 1.0 * 10 to 2.0 * 10 < 3 > CFU / mL, the content of actinomycetes in the effective microbial agent is 1.0 * 10 < 3 > to 3.0 * 10 < 3 > CFU / mL, and the concentration of chlorella in the chlorella complex is 1.0 * 10 cells / mL; and monitoring and dynamically adjusting the water quality in the target photovoltaic pond, and adjusting the putting frequency and the putting dosage of the bacteria-algae compound regulator within a preset range according to a monitoring result so as to maintain or restore the ecological balance of the water body and the river crabs. According to the technical scheme, the problem of micro-ecological unbalance of photovoltaic shading is solved, oxygen is supplied by algae, diseases are inhibited by bacteria, and carbon sequestration by bacteria and algae is realized, so that the breeding survival rate is increased, and the growth of river crabs is promoted.

The invention belongs to the technical field of microbial agents, and particularly relates to a microbial agent for increasing the content of glycogen in oysters. The microbial agent is obtained by coating bacillus, lactic acid bacteria and monad with sodium alginate, calcium chloride, calcium alginate and chitosan. According to the application, the number and activity of viable bacteria in the microbial agent are improved by adjusting the content of NaCl, the temperature and the pH value; according to the prepared microbial agent for increasing the glycogen content of the oysters, the functions of the used microorganisms are complementary, through the cooperation of immunity and metabolism, synthesis of the glycogen is increased, consumption of the glycogen is reduced, the synthesis efficiency of the glycogen in the oysters is enhanced, the glycogen content of the oysters is increased, and an innovative solution is provided for improving the quality and efficiency of oyster culture.

1. The name of the design product: packaging box (powder packaging box of instant lactic acid bacteria). 2. The use of the design product: storing health care products. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention discloses high-activity cherry powder based on probiotic fermentation and biological enzyme synergistic treatment and a preparation method of the high-activity cherry powder. The preparation method comprises the following steps: S1, material selection and pretreatment; s2, specific probiotic strain fermentation treatment: performing low-temperature fermentation by adopting a screened lactic acid bacteria and saccharomycetes mixed strain to promote biotransformation and release of active ingredients; s3, biological enzymolysis: adding compound pectinase and beta-glucosidase to carry out synergistic enzymolysis, so as to improve the bioavailability of the active polyphenol; s4, combined drying: firstly, quickly dehydrating the cherry pulp to intermediate water content by adopting microwave vacuum drying, and then preparing into powder by spray drying; and S5, carrying out microencapsulation and packaging. The core of the method is that through a probiotic fermentation and biological enzyme synergistic treatment technology, the bioavailability and the stability of the cherry are improved through biological conversion while heat-sensitive nutritional ingredients such as procyanidine and vitamin C in the cherry are reserved.

The invention discloses beef paste sealing fermentation equipment and technology capable of reducing flavor loss, and belongs to the technical field of food fermention.The beef paste sealing fermentation equipment comprises a sealing component, the sealing component comprises a fermentation equipment body, an exhaust pipe used for exhausting is arranged on the fermentation equipment body, and a valve assembly used for releasing gas is arranged on the fermentation equipment body; a sealing ring used for sealing is arranged in the valve assembly, a gas storage cavity used for storing high-pressure gas is formed in the valve assembly, after the sealing ring is aged to generate an initial hole, the gas storage cavity is subjected to pressure relief to break balance of the piston plate, the piston plate drives the auxiliary sealing block to be ejected out under the action of the elastic force of the third elastic piece, and complementary sealing is achieved. The situation that sealing fails after the sealing ring is aged, and flavor substances in the fermentation cabin are exhausted along with internal gas and rapidly run away is avoided, the rich taste of the beef paste is guaranteed, the pressure in the fermentation cabin is kept within the threshold range, and the stable metabolic environment of lactic acid bacteria, saccharomycetes and other strains is guaranteed.

This invention relates to the field of plant active ingredient extraction and food processing technology, specifically a low-temperature freeze-drying process for efficient extraction and precise nutritional formulation of plant essences. The process involves sequentially feeding plants, low-temperature coupled cell wall disruption, constant-temperature countercurrent extraction, multi-stage separation and purification, pasteurization, plant lactic acid bacteria biotransformation, precise nutritional formulation, and low-temperature freeze-drying to obtain the finished product. It integrates low-temperature physical-enzymatic coupled cell wall disruption, constant-temperature countercurrent extraction, multiple membrane separation, probiotic biotransformation, precise nutritional formulation, and low-temperature freeze-drying technologies to achieve low-temperature processing of heat-sensitive plant essences from extraction to finished product. The effective ingredient extraction rate (polyphenols) is ≥85%, and the product moisture content is ≤10g / 100g. Furthermore, it maximizes the preservation of the plant essence's bioactivity and nutritional diversity, improving product stability and shelf life. This process is suitable for the industrial production of freeze-dried ready-to-eat foods derived from plant sources for edible (pharmaceutical) use.

The invention discloses an anti-inflammatory and anti-aging face cream and a preparation method thereof, and belongs to the technical field of cosmetics. The face cream disclosed by the invention is prepared from the following components in percentage by weight: 5.0 to 20.0 percent of broccoli fermentation filtrate, 0.05 to 0.2 percent of andrographolide encapsulated by nano-liposome, 0.5 to 5.0 percent of a skin barrier repairing agent and a matrix. Sulforaphane (greater than or equal to 400 mg / kg) in broccoli is enriched through a lactic acid bacteria fermentation technology, and the stability and the smell of the broccoli are improved; the problem that andrographolide is difficult to dissolve and easy to crystallize is solved through embedding of nano-liposome (the particle size is 40-80 nm, and the encapsulation efficiency is larger than or equal to 85%), and the transdermal property of andrographolide is improved. The two are combined to synergistically activate an Nrf2 antioxidant pathway and inhibit an NF-kappa B inflammation pathway, and the two pathways intervene in inflammatory aging. Human body tests show that after the face cream is used for 4 weeks, the depth of wrinkles can be remarkably reduced (28.6%), the level of skin inflammatory factors TNF-alpha can be reduced (50.4%), and the face cream is free of any irritating reaction, has an excellent anti-aging effect and extremely high safety and is particularly suitable for sensitive skin.

The invention discloses a preparation method of an anti-aging and life-prolonging cell nutrient rich in natural antioxidants for pets, and belongs to the field of nutritional supplements for pets. The preparation method comprises the following steps: firstly, mixing blueberry powder, broccoli powder, carrot powder, spinach powder, pomegranate extract, green tea extract, curcumin, fish oil, vitamin E, vitamin C and water according to a specific proportion; then, carrying out composite enzymolysis treatment, and fully releasing active substances in plant cells by using a synergistic effect of cellulase and pectinase; then, the enzymatic hydrolysate is fermented by lactic acid bacteria, nutritional ingredients are converted, and flavor substances are generated; then, lecithin is added for high-speed shearing, homogenizing and emulsifying, and stable emulsion is formed to protect fat-soluble components and improve physical properties; and finally, preparing a final product through an optimized spray drying process. According to the method, through scientific compatibility of raw materials and targeted process optimization, the problems of insufficient release of active ingredients, poor stability, low bioavailability, poor palatability and the like in the prior art are solved.

The invention relates to the technical field of animal feed processing, and particularly discloses a pig feed and a processing method thereof.The pig feed comprises a cereal raw material, a protein raw material, an energy supplementing raw material, a mineral raw material, a vitamin and microelement premix and two-phase fermented corn particles, wherein the two-phase fermented corn granules are composed of a delayed release granule core containing fermented corn, lipid, a pH sensitive polymer coating layer and a quick release outer layer containing fermented corn, so that a part of a fermentation product is quickly released in the gastric segment, and the other part of the fermentation product is delayed to be released in the rear segment of the small intestine, especially in the ileum region, so as to realize targeted regulation and control on ileum flora. Compared with daily ration only adopting common fermented corn, the processing method has the advantages that the growth performance is kept, the ratio of ileum lactic acid bacteria to escherichia coli can be more effectively increased, the intestinal health is improved, the emission of ammonia gas and hydrogen sulfide in excrement is further reduced, and the processing method has remarkable nutrition regulation and control and environment-friendly effects.