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10962 results about "Nutrient content" patented technology

Fruit and vegetable jam and preparation method thereof

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.

Seedling substrate for soilless culture for vegetables

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.

Special seedling-raising medium for leaf 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.

Ecological protection greening substrate for rock slope

InactiveCN101485282AQuick closurePrevent weathering and peelingCultivating equipmentsSoilless cultivationFiberSludge
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.

Mushroom cultivating method utilizing residues of sophora flower buds after extraction of rutins

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.

Production method for tea vinegar drink

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.

Production method of cods can in tomato sauce

The invention relates to a method for preparing canned cod heads in tomato juice and is characterized in that a fresh cod head, which is cut from the eyes, is chosen and put into brine to be pickled and seasoned and the head is packaged into a can container after the water is drained; tomato juice condiment liquid is added into the container with the weight percentage of the cod head of 60 to 70 percent, the tomato juice condiment liquid of 30 to 40 percent; the gas in the cod head and the tomato juice condiment liquid is dissolved out after the container is opened and heated for 15 to 30 minutes in the temperature condition of more than 85 DEG C; the can is sealed, and the sterilization is carried out for 60 to 90 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned cod head in tomato juice. The canned food manufactured by adopting the method fully integrates the nutritional components of cod heads, tomato juice and other raw materials and is rich in nutrition, delicious in taste, long in shelf life and convenient in eating as well as improves the added value produced by cod heads, reduces the waste of resources and environmental pollution. The manufacturing method of the invention is reasonable in process, feasible in operation and is suitable for industrial production.

Chinese medicine residue organic fertilizer and production method thereof

The invention provides a Chinese medicine residue organic fertilizer. Wastes after extraction of Chinese traditional medicines can be fully utilized, utilization of waste materials is realized, and a bactericidal and insect disease preventing organic fertilizer full of nutritional ingredients is also provided for agricultural production. The Chinese medicine residue organic fertilizer is prepared by fermenting Chinese medicine residue, excrement of animals, solid waste, bacillus subtilis and EM. The Chinese medicine residue organic fertilizer has the advantages that the Chinese medicine residue, excrement of animals and solid waste are mixed, biological fermentation bacteria are added for carrying out rapid fermentation, organic fertilizer is processed, waste materials are changed into things of value, harm is turned into good, the problem of treatment of abandoned herb residue produced by a Chinese medicine factory is solved, and waste treatment cost is also greatly reduced, so that a win-win situation of environmental protection and economic development is realized. By adopting the organic fertilizer made from the Chinese medicine residue, soil can be effectively improved, crop pest also can be effectively prevented, and quality, yield and safety of crops are improved.

Preparation method of compound Daqu

The invention relates to the field of microbial fermentation, in particular to a preparation method of a compound Daqu, so as to solve the problems of the traditional Daqu such as single nutritional components of raw materials, longer starter-making and brewing time, low utilization rate of grains, high cost and the like. The preparation method comprises the following steps: (1) treating the raw materials of the Daqu; (2) inoculating aspergillus niger 41254, aspergillus niger UV-11, monascus, mucor racemosus, actinomucor elegans, rhizopus oryzae, saccharomyces cerevisiae, candida drusei, acetobacter, bacillus subtilis and lactobacillus delbrueckii 6100 into a conical flask containing the raw materials of the Daqu for culturing, then expanding the culture and obtaining a mother culture; and(3) adopting uncooked materials for making a starter, inoculating the obtained mother culture and the raw materials of the Daqu into a solid fermentation device, keeping the temperature at 30 DEG C-33 DEG C, continuing for 30-33h, discharging the starter and finally carrying out low-temperature vacuum drying. The preparation method enriches the nutritional components in the raw materials and improves the quality of a brewed product; and a plurality of bacterial strain are artificially added, thereby improving the utilization rate of the grains, shortening the starter-making cycle, improving the yield of the brewed product and reducing the production cost.

Fluid property regulator

InactiveUS20080277492A1Low average atmospheric temperatureReduce greenhouse gasFog dispersionMachines/enginesAtmospheric airVolumetric Mass Density
A self-sufficient material property profile regulation method and system, for adjusting fluid property profiles such as in an ocean of multiple property layers, is described. Using this Fluid Property Regulator, the property profiles of a non-enclosed material, including property profiles related to material density, chemical characteristics and space-time position, are affected due to motion of the material relative to a body in the flow stream. The state of other matter with which the initial material then makes direct or indirect contact is also affected. For example, in the case of a liquid such as an ocean current, the temperature, salinity, nutrient content and other properties may be destratified (i.e. layers being combined) as the system lifts large quantities of deep water and combines this material with surface water in the downstream far-field region of the system. The resulting regulation of such ocean water property profiles may then also indirectly affect the properties of the atmosphere above the ocean so that the system can be said to affect planetary properties both oceanic and atmospheric. Rather than merely discharging a pumped material, such as cold water that might quickly re-submerge, the system regulates lasting property profiles. The new Fluid Property Regulator system described in this invention regulates material properties to produce desired outcomes such as increased food and energy production as well as to prevent undesirable outcomes such as hurricanes, elevated planetary temperatures, decreased planetary ice sheet size, raised sea level and glacial freshwater incursions that can halt important major currents.
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