19580 results about "Nutrient content" patented technology

A device for performing one or more functions in a gastrointestinal tract of a patient includes an anchoring member and at least one actuator, sensor, or combination of both coupled with the anchoring device. The anchoring device is adapted to maintain at least part of the device within a pyloric portion of the patient's stomach and to intermittently engage, without directly attaching to, stomach tissue. Actuators perform any suitable function, such as transmitting energy to tissue, acting as a sleeve to reduce nutrient absorption, occupying space in the stomach, eluting a drug and/or the like. Sensors may be adapted to sense any suitable patient characteristic within the patient's gastrointestinal tract, such as pH, temperature, bile content, nutrient content, fats, sugars, alcohol, opiates, drugs, analytes, electrolytes and/or hemoglobin.

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Personal menu generator method, system, and autonomous mobile device will assist users in the selection of the most affordable and beneficial subset of food items to order at food serving establishments by composing and presenting to each guest an individualized subset of menu items and recommended portion sizes out of the larger set of available food items usually listed on the menus of food serving establishments; the presented individualized subset of food items is selected based on one or more of a multitude of criteria, such as the remaining daily balances of each user's macronutrient and micronutrient budgets, each available food item price, ingredients and energy and nutrient contents, the names, doses, and timing of medications and dietary supplements taken by each individual, favorite and restricted foods and ingredients, monetary spending limit for food, and healthcare provider recommendations.

The invention discloses fresh and alive traditional Chinese medicine fruit-vegetable enzyme and a preparation method thereof. The fresh and alive traditional Chinese medicine fruit-vegetable enzyme is prepared from primary material fresh and alive traditional Chinese medicines, fruits and vegetables, and auxiliary materials, wherein a ratio in parts by weight of the fresh and alive traditional Chinese medicines to the fruits and vegetables is (20-30) to (80-70). The preparation method comprises the following steps: I, performing enzymolysis; II, performing primary fermentation; and III, performing secondary fermentation. The fresh and alive traditional Chinese medicine fruit-vegetable enzyme has the beneficial effects that the enzymolysis degree is high, the nutrient ingredients are abundant, unique health function factors are provided for an enzyme product, and the product is great in look and taste due to the scented and fresh taste of the fruits and the vegetables, so that the characteristics of food are shown, the health level is improved and the diseases are prevented and treated in a facilitated manner.

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention discloses a seedling substrate for vegetables, belonging to the technical field of soilless culture. The substrate formula comprises the following components based on volume ratios: 10-40% of fermented vinegar dreg, 5-30% of fermented cassava dreg, 5-30% of plant ash, 5-30% of perlite, 5-30% of vermiculite and 10-25% of turf. The water content of the substrate is not bigger than 50%, and the total porosity of the substrate is 65-95%, and the total nutrient content of the substrate (N+P2O5+K2O) is 3-5%, and the grain diameter of the substrate is 0.1-4.9 mm, and the volume weight of the substrate is 0.2-0.8 g/cm3, and the gas-water ratio of the substrate is 1: 2-4, and the EC (elastic coefficient) value of the substrate is 1-3 and the pH value of the substrate is 5.8-7.5. The seedling substrate for soilless culture for vegetables mainly uses organic wastes as raw materials, and produces seedling substrate by high temperature fermentation treatment, and changes wastes into wealth, and turns harm into good. The invention has a low production cost, a light weight and complete nutrients such that it is suitable for growth and development for vegetable seedlings, and is a good substrate for soilless culture industrialized tray seedling for vegetables.

The invention discloses a special seedling-raising medium for leaf vegetables, belonging to the technical field of soilless culture. The medium comprises vinegar residue, manioc waste and other organic wastes, as well as vermiculite, grass carbon, plant ash and perlite. The formula of the medium comprises the following components in volume ratio: 25-35 parts of vinegar residue, 5-10 parts of manioc waste, 10-15 parts of plant ash, 15-20 parts of vermiculite, 20-25 parts of grass carbon and 5-10 parts of perlite; and the medium has total nutrient content of 1-3%, free water content of 25-40%, total porosity of 65-85%, volume weight of 0.1-0.8g/m<3>, pH of 5.5-7.5, EC (electrical conductivity) value of 0.5-2.0mS/cm and dry base organic matter content of not less than 25%. The special seedling-raising medium disclosed by the invention mainly takes the vinegar residue, the manioc waste and other organic wastes as raw materials, and high-temperature fermentation treatment is performed for producing the soilless culture medium, so that the wastes are changed into valuables and harmful things are further turned to beneficial things. The special seedling-raising medium has the advantages of low cost, light texture and complete nutrition, is very suitable for raising seedlings of the leaf vegetables, and becomes a good seedling-raising medium for soilless culture of horticultural crops.

The invention relates to food, in particular to minor cereal composite rice with steady quality and a production method thereof. The minor cereal composite rice is characterized in that the minor cereal composite rice is produced through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added (or are not added), and processes such as raw material pretreatment, mixing and stirring, pelletized molding by adopting a process of 'secondary extrusion, moderate cooking, intermediate supplement, and temperature reduction pelletization', drying, polishing and so on, are performed. The minor cereal composite rice takes the five cereals as the main raw materials, has the appearance and characteristics of rice except that the nutrient component is different from that of the rice, has the advantages of good palatability, smooth surface, compact structure, steady quality, good eating performance, balanced nutrition, strong health care function, washing-free convenience, long storage period, and good thermal stability during the cooking, and can be eaten as staple food like ordinary rice.

The invention discloses a rock slope ecological protection afforestation substrate. The substrate is prepared by evenly mixing a mixture of mixed and fermented straw, cattle manure, edible fungus refuse (the waste after the edible fungus production), sludge and organic matter fibers, compound fertilizer, a soil moisture holding agent, a binding agent, attapulgite powder and a pH regulator. The rock slope ecological protection afforestation substrate is used to carry out the spray seeding and greening on the exposed rock slope, the discarded mine and the mountain gap, and can maximally restore the vegetation ecology in a shorter period, thereby reaching the aims of afforestation and slope protection. The substrate can supply a reasonable physical structure and nutrient contents needed by the growth of the vegetation, and ensure the sufficient cohesion force between the substrate mixture on the slope surface and the rock slope so as to ensure that the vegetation on the slope surface can take root and grow well on the rock slope. The substrate can ensure the stability of the substrate mixture on the slope surface so as to resist the rain erosion. The substrate can rapidly seal the slope surface and prevent the slope surface from flaking off due to efflorescence together with the vegetation.

The invention provides a method for extracting nutrient suaeda glauce plant salt from alkaline land suaeda glauce, and relative preparation, which comprises that first collecting stem, blades, and germs, extracting and concentrating into suaeda glauce juice, vacuuming drying to obtain product, while the yield of plant salt is 1.87% as that 1kg fresh suaeda glauce can produce 18.7g plant salt, while the plant salt content of suaeda glauce juice is 4.89%. The plant salt contains 22.67% natrii chloridum, 24.33% potassium chloride, 19.18% addex-magnesium, and some microelements, while the content of vitamins and amino acids is 30% of total weight. The invention can avoid any chemical materials, to obtain natural nutrient salt, with low cost, wide material resources, high nutrient content and adsorption or the like.

A diet-therapy health food consists of fifteen cereals including round-shaped rice and the like, eleven beans including soyabean and the like, fungus including white fungus, blackfungus and the like, nuts including peanut, sesame and the like, marine plants including japonica and the like, Chinese medicine which also can be eaten as food including hawthorn fruit, dioscorea rhizome, lily, poria, lycium fruit and the like which are mixed by a certain proportion. As a staple food, the invention has abundant nutrition, which is beneficial to human health, changes the state of unitary nutrient content in staple foods.

The invention discloses a fruit-vegetable health-care drink which is prepared from the following raw materials by weight parts: 10-18 parts of mulberries, 5-16 parts of tomatoes, 12-20 parts of pears, 10-20 parts of apples, 8-18 parts of carambolas, 10-21 parts of hawthorns, 10-18 parts of walnuts, 2-8 parts of orange peels, 10-18 parts of carrots, 6-12 parts of pumpkins, 8-16 parts of celeries, 5-10 parts of kelp, 5-12 parts of potatoes, 3-8 parts of tremella, 5-10 parts of a Chinese medicinal material extract and 2-5 parts of a sweetening agent. The fruit-vegetable drink provided by the invention is prepared from fruits and vegetables which are rich in nutritional ingredients such as natural vitamins, proteins and calcium; besides, the Chinese medicinal material extract is added so that the obtained fruit-vegetable drink further has the effects of clearing away heat and toxic materials, protecting liver and moistening lung, improving digestion and nourishing brain and blood with good taste and rich nutrition; and if the drink is taken for a long time, the excellent life nourishing effect can be achieved.

The invention discloses a mushroom cultivating method utilizing residues of sophora flower buds after extraction of rutins. The mushroom cultivating method utilizing the residues of the sophora flower buds after the extraction of the rutins comprises processing burdening, namely weighing cultivation raw materials which comprise, based on the weight percent, cotton seed hull of 42-60%, the residues of the sophora flower buds after the extraction of the rutins of 28-40%, bran of 10-20%, gypsum of 0.6-2%, calcium superphosphate of 0.3-1%, carbamide of 0.2-1% and sugar of 0.8-2% and adding water into the cultivation raw materials after uniform mix of the cultivation raw materials to enable water content of the cultivation raw materials to achieve 55-65%; bagging and sterilizing after the burdening processing; inoculating and cultivating hypha; building a shed and earthing up; coloring; and managing fruiting. The mushroom cultivating method utilizing the residues of the sophora flower buds after the extraction of the rutins has the advantages of being simple in operation, capable of cultivating the mushroom by adding small amount of nutritional ingredients, quick in spawn runing, low in production cost and capable of effectively utilizing by-product residues in phytoextraction industries in a maximum limit and achieving sustainable development.

An agricultural planting system and method comprising a soil sampling and analysis means, wherein soil samples are taken and analyzed in real-time during a planting operation (or, optionally, via a separate, prior operation) to determine the conditions and nutrient content of the soil, and a planting system, wherein the planting system is capable of planting seeds in any arbitrary position on an X-Y plane directly beneath the planting system, whereby the data gathered from the analyzed soil samples is used to determine the optimal placement of seeds or plants in a field in order to take advantage of the soil conditions present and to optimize crop yield.

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g/100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

The diatotherapeutic nutritive powder as a kind of health food is powdered mixture produced with over forty kinds of grains, vegetable, fruit, sea food material and Chinese medicinal materials, including rice, red bean, peanut, Chinese cabbage, apple, shelled fresh shrimp, glossy ganoderma, lily, etc. It has comprehensive, balanced and reasonable nutritive components.

The invention discloses a mixed plant culture medium and a preparation method thereof. The culture medium comprises peat and an agricultural and forest residue compositing fermentation medium, wherein the volume proportion of peat to agricultural and forest residue compositing fermentation medium is (30-50):(50-70). The mixed culture medium prepared by the method in the invention has the advantages of balanced nutrition, high nutrition component contents and stable physical property. The mixed culture medium prepared by the method in the invention is reasonable in nutrition structure and convenient for absorption of foliage plants and meets the growth requirement of the foliage plants, thereby improving the culture survival rate and viewing effect of the foliage plants.

The invention relates to the technical field of chemical engineering, and particularly relates to a production method for monoammonium phosphate. A monoammonium phosphate product is prepared by directly subjecting high pure urea phosphate and ammonia to a double decomposition reaction and reacting for 20-60 min with stirring by controlling a reaction temperature at 40-80 DEG C and a pH value at a reaction endpoint being 4.2-4.6, and through the steps of cooling for crystallization; separating by centrifugation and drying. Measurements of physical and chemical indexes of the produced product show that the physical and chemical indexes of the produced monoammonium phosphate product meet an industrial first level standard. Specifically, the total nutrient content of monoammonium phosphate is higher than 73%; the content of total nitrogen is 12.01-12.23%; the content of phosphorus pentoxide is 61.05-61.25%; the content of moisture is 0.35-0.52%; a pH value is 4.2-4.6; the content of water insoluble materials is 0.090-0.096%; and the content of fluoride is 0.15-0.19%.

The invention relates to a sucking pig compound feed and a preparation method thereof. The feed comprises the following raw materials in parts by weight: 30-90 parts of vegetable feed raw material, 25-80 parts of vegetable puffed feed, 5-25 parts of fermentation bean pulp, 2-10 parts of fish meal, 6-30 parts of dairy product, 1-4 parts of oil, 0.2-3 parts of amino acid, 0.01-0.05 part of liquid additive and 1-3 parts of solid additive. The preparation method of the feed provided by the invention can ensure the best use of the nutrient components of different materials, can overcome the instability of enzyme agents and microbial ecological agents caused by heating, and can effectively eliminate the indigestion caused by hyposecretion of digestive enzymes before and after the weaning of thesucking pig and improve the intestinal canal health as well as the pig immunity. Through the sucking pig compound feed provided by the invention, the problem of weaning stress of the sucking pig is solved; and compared with the common piglet feed, the morbidity is greatly reduced, the feed intake and daily gain are increased, and the material-meat ratio, morbidity and mortality are reduced.

This invention is directed to systems, devices and methods for treating organic-containing sludges and converting such sludges to high value fertilizers containing both inorganic and organic fertilizer components, which creates an inorganically-augmented bioorganic fertilizer. The invention describes methods to create a thixotrophic or paste-like material via the application of mixing energy to the organic sludge followed by an alkaline treatment and a subsequent ammoniation. The invention further describes a method to increase the plant nutrient content in the organic containing product to a level which permits the finished granular fertilizer product to compete in the commercial agricultural fertilizer marketplace. Further, the invention reduces odors associated with said organic-containing sludges.