170 results about "Nutrition quality" patented technology

The invention belongs to the technical field of food lipid and processing, particularly discloses a one-pot enzymatic cascade degumming and deacidification method for grease and application, and particularly relates to a method for performing cascade degumming and deacidification on multiple kinds of grease, generating functional lipid, improving the quality of the grease and maintaining the flavor of the grease. According to the method, phospholipase is immobilized through the porous carrier and is successfully applied to enzymatic cascade degumming and deacidification, and degumming, deacidification or cascade degumming and deacidification can be carried out on different raw materials according to requirements. Moreover, the prepared grease is rich in functional lipid components, the flavor is efficiently reserved, the oxidation stability is improved, the nutritional quality is improved, the immobilized carrier is cheap and easy to obtain, the immobilized enzyme can be repeatedly used for multiple times and is remarkably superior to free enzyme, and the industrial application potential is huge.

The invention discloses a preparation method of a low-protein biological fermentation feed for crayfish, and belongs to the technical field of aquaculture feeds, and the preparation method comprises the following steps: high-temperature fermentation: uniformly mixing soybean meal, rapeseed meal, cottonseed meal and a mixed bacteria solution containing bacillus subtilis, lactobacillus plantarum, saccharomycetes and EM bacteria, and performing high-temperature fermentation to obtain a fermentation product; and performing low-temperature fermentation: adding shrimp shell meal, corn flour, rice bran, cellulase and phytase into the fermentation product, performing uniform stirring to obtain a mixture, and performing low-temperature fermentation on the mixture to obtain the product. According to the low-protein biological fermentation feed disclosed by the invention, by-products such as shrimp shell meal, rice bran and rapeseed meal are used as raw materials of the biological fermentation feed, so that the cost of the feed can be reduced; and the aims of enhancing the nutritional quality, improving the immunity and oxidation resistance of the organism and improving the environment of a culture water body can be fulfilled for culturing the crayfish with the specification of about 12 grams per crayfish.

The invention relates to the technical field of meat product detection, in particular to a meat and meat product quality detection system and method.The key point of the technical scheme is that the meat and meat product quality detection system comprises a data acquisition unit, a data processing and analysis unit, a judgment and early warning unit and a sample sorting unit; the data processing and analyzing unit is used for extracting a sample region of interest according to the hyperspectral image, calculating a weighted mean spectral response curve, and carrying out preprocessing and characteristic wave band screening on the spectrum; according to the method, spectral information of hyperspectral images of meat and meat products is collected, a sample is identified based on visible light bands, a weighted mean spectral response curve of a to-be-detected sample region after dimensionality reduction of characteristic bands is obtained, and a quality index is determined by training of a quality prediction model. The meat and meat products are subjected to abnormal product sorting on the basis of the quality prediction result, the vacancy of rapid nondestructive testing of the safety and nutritional quality of the meat and meat products in the prior art is filled, the quality of terminal selling products is guaranteed, and the use experience feeling of a user is improved.

The invention belongs to the technical field of fruit tree cultivation and plant growth regulation, and particularly relates to a plant growth regulator containing 5-ALA and application of the plant growth regulator in prunus humilis planting. According to the method disclosed by the invention, the nutritional quality of fruits is remarkably improved by spraying a 100 mg / L 5-ALA solution on the whole cerasus humilis plant. Compared with clear water, the sugar content of the cerasus humilis fruits treated by the 5-ALA in the full ripening stage is increased by 44.01%, the acidity is reduced by 23.75%, the soluble solids are increased by 60.22%, and the flavor of the fruits is remarkably improved; meanwhile, the total calcium content of the fruits is increased by 30.22%, the water-soluble calcium content is increased by 91.12%, the pectin calcium content is reduced by 30.04%, and the active calcium content is increased by 50.74%; the content of soluble protein is increased by 30.98%, so that the acidity is reduced, and sugar, calcium and protein are synergistically improved.

The invention discloses application of an SlBRL2 gene in improvement of tomato fruit quality, and belongs to the technical field of plant genetic engineering. According to the invention, the gene SlBRL2 related to the tomato fruit quality is found, and the CDS sequence of the gene SlBRL2 is as shown in SEQ ID NO. 1. It is found for the first time that the knockout of the SlBRL2 gene can significantly improve the tomato fruit shape index, the fruit hardness, the soluble solid content, the total sugar content and the carotenoid content, the taste and the nutritional quality of tomatoes are improved while the storage resistance and the transportation resistance of the tomatoes are improved, and a new direction is provided for tomato germplasm breeding.

The invention provides an application of a peach transport protein PpSWEET11 in regulating and controlling the hexose content of fruits. According to the invention, the function of the PpSWEET11 gene is cloned and verified, and through overexpression of the PpSWEET11 in peach fruits and tomatoes, the glucose and fructose levels in an overexpression group are obviously increased compared with those in a control group, which indicates that the PpSWEET11 has a wide sugar transport function. The invention not only expounds the effect of the PpSWEET11 in the aspect of sugar accumulation and provides a key molecular insight in the aspect of improving sugar accumulation of peaches and other economically important fruit crops, but also can be applied to nutritional quality improvement and germplasm innovation of peach fruits.

The invention discloses a preparation method and application of low-GI whole wheat flour, and the preparation method comprises the following steps: step (1), grinding wheat to respectively obtain flour and wheat bran; (2) performing steam explosion modification treatment on wheat bran, and drying after the modification treatment is finished to obtain modified wheat bran; and (3) grinding the modified wheat bran into wheat bran powder, adding the wheat bran powder into the flour obtained in the step (1), and uniformly mixing to obtain the low-GI whole wheat flour. The low-GI whole wheat flour is used for making low-GI whole wheat food. The low-GI wholewheat food can solve the technical problems of low nutritional quality and poor sensory quality of the existing low-GI wholewheat food.

The invention provides a preparation method of a compound microbial agent and a pasture fermented feed, and belongs to the technical field of feed fermentation. The complex microbial inoculant disclosed by the invention comprises lactobacillus acidophilus, bacillus siamensis, bacillus amyloliquefaciens and pichia kluyveri. The lactobacillus acidophilus can produce acid and resist acid, and has better antibacterial performance; the bacillus siamensis can degrade lignin and reduce the content of neutral detergent fibers and acid detergent fibers in the fermented feed; the bacillus amyloliquefaciens produces cellulase and amylase with higher activity; the pichia kluyveri can increase the content of crude protein in the fermented feed and improve the nutritional performance of the feed. The four strains have a synergistic effect and jointly ferment forage feed, infectious microbes can be effectively inhibited, the fermented forage feed has excellent color, smell and texture, the palatability of the feed is improved, the appetite of animals is stimulated, and a good growth promoting effect is achieved; the fermented forage feed disclosed by the invention is high in nutritional quality and relatively high in feed utilization rate.

The invention relates to the technical field of food processing, in particular to a chicken quality preservation treatment method based on sectional regulation, which is characterized in that chicken is pretreated by a composite biological preservative solution, and ice storage treatment and staged storage are combined, so that microbial growth and enzymatic activity of the chicken are effectively inhibited; fat oxidation and protein degradation are delayed, so that the chicken still keeps excellent quality in long-term storage; in the staged storage process, key indexes are monitored in real time or periodically, a threshold value comparison and stage switching mechanism is established, and accurate dynamic regulation and control of the staged modified atmosphere packaging environment under the condition of dynamic deterioration of the chicken quality are achieved. Through segmented regulation and control, juice loss, color deterioration and decay of the chicken in the storage process can be effectively prevented, so that the sensory quality and the nutritional quality of the chicken are maintained, and meanwhile, the gas utilization efficiency in the storage environment is also remarkably improved.

The invention relates to the technical field of molecular biology, in particular to a reference gene for Chinese olive functional gene expression analysis and application thereof. According to the invention, the reference gene RPN2B which is most stably expressed in fruits of different varieties (lines) of Chinese olives in different development and maturation periods is screened out, and in addition, two reference genes NIFS1 and RPS16 which are only second to the RPN2B are also screened out, so that the method can be used for expression analysis of nutritional quality or other functional genes of the fruits of the Chinese olives of different varieties (lines) in different development and maturation periods; the specificity, the stability and the accuracy of functional gene expression analysis data are remarkably improved, and powerful support is provided for Chinese olive functional gene expression analysis. The invention also provides a special detection primer for detecting the reference gene of the Chinese olive fruit, and the detection primer can quantify the expression quantity and function analysis of the auxiliary gene through fluorescence in the Chinese olive function research, and has high application value.

The application relates to the technical field of beef cattle breeding, and particularly discloses a compound preparation for promoting the feed intake, daily weight gain and improving the meat quality of beef cattle and application thereof, which is prepared from the following components in percentage by volume: 40% of micro-ecological preparation, 30% of hawthorn, 10% of medicated leaven, 10% of malt, 5% of areca nut and 5% of dried tangerine or orange peel; the compound preparation is prepared from microorganisms and multiple natural Chinese herbal medicines in a specific and scientific matching ratio; experiments prove that the compound preparation can increase the feed intake of beef cattle by 11.33%, increase the daily weight gain by 16.16%, and significantly shorten the breeding cycle; meanwhile, the contents of aspartic acid, threonine, glutamic acid, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, lysine, arginine and proline in the muscle are significantly increased, the nutritional quality and flavor taste of beef are effectively improved, the preparation is natural, residue-free and side-effect-free, the preparation method is simple, the cost is low, and the preparation has extremely high practical value and popularization prospect.

According to the method for making the walnut meal noodles, the protein content of the noodles is increased by adding the walnut meal, meanwhile, the problem of processing performance degradation is solved by utilizing the synergistic effect of curdlan, edible salt and water, the nutritional ingredients in the walnut meal are reserved through a low-temperature drying technology, and balance of nutrition and quality is achieved. According to the method, the nutritional quality of the noodles can be remarkably improved, the protein content of the prepared walnut meal noodles reaches 13.34%, the high-protein dietary standard (larger than or equal to 13%) is met, the cooking loss rate is smaller than or equal to 7.5%, the elasticity is larger than or equal to 0.95 mm, the cost can be reduced, walnut meal waste recycling is achieved, the technology compatibility is high, and the practical popularization value is achieved.

The application discloses a preparation method of insect manure organic fertilizer, which comprises the following materials: test wheat bran with a particle size of 150 um, fermentation feed and black soldier fly insect manure. The application takes black soldier fly combined with microorganism processing of pineapple processing waste as the object, studies the influence of feed proportion with pineapple processing waste as the main feeding raw material on the growth performance of black soldier fly, the nutritional quality of black soldier fly dry insects, the conversion effect of pineapple processing waste and the reduction rate, improves the utilization rate of pineapple processing waste, and obtains suitable breeding black soldier fly larvae feed proportion, so that the black soldier fly larvae obtain higher social value and ecological benefits.

The invention discloses a nutritional quality detection system and method for soilless culture vegetables, and relates to the technical field of nutritional quality detection, and the system comprises an image collection module which is used for carrying out the near infrared spectrum image collection of a target vegetable; the component identification module is used for identifying nutritional components; the growth stage acquisition module is used for acquiring preset nutritional quality targets of a current growth stage and a preset mature stage; the quality judgment module is used for reading a preset cultivation scheme and judging whether the preset cultivation scheme meets a preset nutritional quality target or not; and the prediction result generation module is used for optimizing the preset cultivation scheme according to the quality deviation and generating an optimal quality prediction result. The technical problem that it is difficult to effectively guarantee that the nutritional quality of the vegetables reaches the standard when the vegetables are mature due to insufficient detection of the nutritional quality of the soilless culture vegetables in the prior art is solved, and the technical effects of achieving detection of the nutritional quality of the soilless culture vegetables and improving the accuracy and effectiveness of guaranteeing that the nutritional quality of the vegetables reaches the standard when the vegetables are mature are achieved.

This invention relates to a method and system for variable-temperature drying of rice using a two-way ventilation dryer. The method comprises the following steps: (1) establishing multiple regression models with stage drying parameters as influencing factors and stage target drying rate and stage target rice quality as evaluation indicators; (2) inputting the initial drying parameters of different stages into the multiple regression models obtained in step (1) to obtain the real-time drying rate and real-time rice quality; (3) optimizing the rate and quality obtained in step (2) using multiple objective variables to obtain the optimized drying rate and rice quality; (4) comprehensively evaluating the multiple sets of optimized drying rates and rice quality obtained in step (3) to obtain the corresponding specific drying parameters, which are then input into the control cabinet for drying operations. This method solves the problem of incoordination between drying efficiency and quality, and can effectively control the drying rate and the processing quality, appearance quality, edible quality, and nutritional quality of rice.

The invention discloses a method for increasing the B / C ratio of kitchen solid residue drying condensate, and belongs to the technical field of kitchen waste resource utilization. The method comprises the following steps: performing three-phase separation on the kitchen waste to obtain solid residues; uniformly adding alkalescent salt into the solid residues, and carrying out anaerobic fermentation to obtain a fermentation product; the fermentation product is dried, dried solid residues are obtained, steam generated in the drying process is collected through a condensation system, and condensate is obtained. According to the method, on the premise that exogenous flora and extra water are not introduced, in-situ and rapid pH regulation and local microorganism activity excitation are directly carried out on the kitchen waste solid residues, short-time rapid fermentation treatment is carried out on the kitchen waste solid residues, the nutritional quality of the dried solid residues as a feed product is ensured, and meanwhile, the quality of the dried solid residues is improved. The biodegradability of the condensate is remarkably improved, and finally the dual recycling target of preparing the feed from the solid residues and using the condensate as the carbon source is achieved.

The application belongs to the technical field of edible oil preparation, and particularly relates to a method for extracting wheat germ oil by using subcritical carbon dioxide. The method for extracting wheat germ oil by using subcritical carbon dioxide provided by the application adopts a process strategy of microwave coupling subcritical carbon dioxide extraction, first destroys the oil cell wall in the wheat germ through the interaction of a magnetic field and an electric field, promotes the outflow of the wheat germ oil in the oil cell, and further combines a subcritical extraction method to extract high-quality wheat germ oil by taking CO2 as a green extraction solvent. The application realizes high extraction rate of the wheat germ oil, effectively guarantees the safety and nutritional quality of the oil, and has a good application prospect in the industrial production field of the wheat germ oil.

This invention discloses a highly hydrophobic UV-blocking starch film with a nanoparticle-reinforced complex network and its preparation method, belonging to the field of starch-based biodegradable film technology. The preparation of the highly hydrophobic UV-blocking starch-based food packaging film with a nanoparticle-reinforced complex network of this invention includes: using pea starch, soy protein isolate, and zein nanoparticles as raw materials, followed by gelatinization, cooling, addition of zein nanoparticles, uniform mixing, casting, drying, and equilibration to prepare a starch-based biodegradable film with highly hydrophobic and high UV-blocking functions. This starch-based film exhibits high hydrophobicity and excellent UV-blocking performance at room temperature, which can expand the application range of starch-based biodegradable films in functional food packaging, maintain the nutritional quality of food during transportation and storage, and extend the shelf life of food.

The invention discloses application of a rice malic acid synthase gene in improving the nutritional quality of seeds. The invention reports that the OsIPMS1 and OsIPMS2 genes can regulate and control the nutritional quality in polished rice grains for the first time in rice, and tests show that the mutation of the OsIPMS1 and OsIPMS2 genes improves the content of protein and amino acid in the polished rice grains. It is proved that the OsIPMS1 and OsIPMS2 genes regulate and control the nutritional quality of rice seeds, and the genes are beneficial to cultivation of rice varieties with high protein and amino acid.

The invention discloses a sterilization method for improving nutritional quality of colored milk, and belongs to the technical field of dairy product preservation. In order to solve the technical problems that nutrient substances in dairy products are easily damaged and alkaline phosphatase is rapidly lost in a sterilization method in the prior art, the invention provides a sterilization method for improving the nutritional quality of colored milk, aiming at the colored milk of the nutrient-enriched dairy products, the nutritional quality of the colored milk is improved by setting related parameters of an INF sterilization technology and homogenization treatment, and the nutritional quality of the colored milk is improved. The nutritional ingredients and flavor in the dairy product are retained to a greater extent, and the loss of alkaline phosphatase is reduced; the technical problem that thermal sterilization in an existing milk sterilization technology causes more damage to nutritional ingredients in the milk is solved, the nutritional quality of the thermal sterilized milk is improved, and a scientific basis is provided for setting of sterilization process parameters for improving the nutritional quality of colored milk products in industrial production.

The present application relates to the field of food processing and microbial fermentation technology, in particular to a method for preparing peanut Tianbei by soybean whey combined with lactic acid bacteria fermentation and peanut Tianbei, which comprises the following steps: placing clean and dry peanut kernels in soybean whey for cooking, cooking until the peanut kernels have no hard core, draining and spreading to cool, inoculating the soybean whey peanut kernels with lactobacillus plantarum, then performing constant temperature fermentation, sealing, water bath inactivation, cooling to room temperature to obtain inactivated soybean whey lactic acid bacteria fermented peanut kernels, inoculating rhizopus oryzae, fully mixing, placing in a container with holes, performing constant temperature fermentation under suitable conditions, and then performing ripening treatment to obtain peanut Tianbei. The present application uses soybean whey as a natural nutrient matrix for lactic acid bacteria and rhizopus oryzae fermentation, which not only realizes effective enrichment of resveratrol in peanut Tianbei, but also significantly improves the nutritional quality and optimizes the sensory flavor of peanut Tianbei.

The invention provides a pickling method and application of allium mongolicum regel, and belongs to the technical field of food processing. The invention provides a pickling method for increasing the protein content of allium mongolicum regel and / or improving the nutritional quality of allium mongolicum regel, which comprises the following steps: mixing allium mongolicum regel with oil, and stir-frying to obtain oil-fried allium mongolicum regel; the oil comprises heated oil; the temperature of the heated oil is 170 to 180 DEG C; the stir-frying temperature is 150 to 200 DEG C; the stir-frying time is 1 to 2 minutes; mixing the oil-fried allium mongolicum regel, salt and seasoning, and pickling; the mass ratio of the allium mongolicum regel to the salt is 50: (2.5-10). The allium mongolicum regel is mixed with oil, the mixture is fried with oil, and then the allium mongolicum regel is pickled, so that the content of protein in the pickled allium mongolicum regel can be remarkably increased by frying with oil, the content of soluble sugar and the content of free amino acid in the pickling process of the allium mongolicum regel can be maintained at a relatively high level, the sweet taste of the allium mongolicum regel can be reserved, and the delicate flavor of the allium mongolicum regel can be improved.

The present invention discloses the application of the Osmads91 gene in regulating the taste quality of rice, belonging to the fields of biotechnology and plant genetic engineering technology. The taste quality includes nutritional quality and cooking quality; the nutritional quality includes the content of amylose; the cooking quality includes rice hardness and rice viscosity; the nucleotide sequence of the Osmads91 gene is shown in SEQ ID NO.1. After the present invention uses CRISPR / Cas9 technology to knock out the Osmads91 gene, the content of amylose in rice is significantly reduced, the hardness of rice after cooking is reduced, the viscosity of rice after cooking is increased, and the taste quality of rice is significantly improved, but there is no significant effect on the plant height, tiller number, and 1000-grain weight of rice. The present invention provides a new gene resource for the high-quality breeding of cereal crops such as rice, and also provides technical support for the cloning of related genes in other crops.

The invention provides a fermentation inoculant for improving puffing performance and nutritional quality of brown rice and application thereof, and belongs to the technical field of food deep processing. The fermentation inoculant for improving the puffing performance and the nutritional quality of the brown rice is composed of bacillus amyloliquefaciens and aspergillus oryzae according to the ratio of (2-3): 1. Through the synergistic effect of the complex microbial inoculants, cellulase, hemicellulase and protease secreted by aspergillus oryzae can break a brown rice bran barrier and degrade macromolecular protein, amylase secreted by bacillus amyloliquefaciens can improve the starch gelatinization efficiency, and meanwhile the content of antinutritional factors is reduced. The final puffed brown rice powder has the characteristics of high expansion rate, loose texture, high nutrition utilization rate, excellent brewing performance and the like, solves the problems of poor puffing performance, low nutrition absorption and easy caking during brewing in traditional brown rice processing, and is suitable for industrial production of instant nutritious food.

The application discloses a kind of regulation tomato carotene gene SlERF5 and its coding protein and application.This application identifies a new regulation tomato carotene gene SlERF5, and first constructs SlERF5 tomato genome editing material, finds that the gene plays a regulatory role in carotene biosynthesis, can effectively improve the carotene content in tomato fruit.Compared with wild type, knockout SlERF5 gene causes the expression of carotene metabolism related gene to be up-regulated, to promote the accumulation of carotene in tomato fruit.This provides important scientific basis and technical path for improving the carotene content of tomato by genetic means, improving fruit nutritional quality.

The invention discloses a GPC1 gene and application thereof, and relates to the technical field of plant genetic engineering, and an amino acid sequence coded by the GPC1 gene is shown as SEQ ID NO.2. The increase of the single gene expression quantity of the CPC1 gene leads to the significant increase of the whole grain protein content of the rice, but the knockout of the gene leads to the significant reduction of the whole grain protein content of the rice, and the whole grain protein content of the rice in a near-isogenic line of the allele has significant difference. The gene is used for improving the characters of rice varieties, has huge application potential and prospect, and provides a new gene resource for providing rice nutritional quality and cooking quality breeding.

The invention discloses an aquatic product phagostimulant based on yeast synergistic enzymolysis soybean meal and enzymolysis fish cream and a preparation method of the aquatic product phagostimulant. The preparation method comprises the following steps: mixing whole soybean meal with high-density yeast liquid, adding a compound enzyme preparation for constant-temperature enzymolysis, and drying after solid-liquid separation to obtain semi-finished soybean meal; adding compound protease into the anchovy fish paste for enzymolysis to obtain enzymolysis fish paste rich in small peptides; and uniformly mixing the two components according to a ratio, and drying at low temperature to obtain the aquatic product phagostimulant. The yeast synergistic enzymolysis and directional proteolysis process is adopted, so that the flavor synergistic effect and the nutritional quality of the product are remarkably improved, and the final product is high in crude protein content, excellent in digestibility, rich in active substances such as flavor nucleotides, small peptides and free amino acids, excellent in food calling effect on aquatic animals and high in quality. The traditional phagostimulant can be replaced, and the feeding enthusiasm is improved.

The invention discloses a method for improving the water-retaining property of a refrigerated prefabricated euphausia superba meat dish, which comprises the following steps: carrying out fresh-keeping and unfreezing on frozen euphausia superba meat bricks in a low-temperature and high-humidity environment by adopting a terahertz wave-assisted high-voltage electrostatic field, rinsing the frozen euphausia superba meat bricks with terahertz wave treatment water, soaking the rinsed euphausia superba meat bricks in an L-arginine solution dissolved in the terahertz wave water, and drying the soaked euphausia superba meat bricks to obtain the frozen euphausia superba meat dish. And draining off the euphausia superba meat, carrying out film coating protection treatment on the euphausia superba meat, and uniformly mixing the euphausia superba meat with seasonings and side dishes to obtain the high-water-retention refrigerated prefabricated euphausia superba meat dish. According to the method, the unfreezing efficiency of the euphausia superba meat can be improved, bacteria are reduced, the freshness of the euphausia superba is effectively maintained, and meanwhile, the loss of water and nutritional ingredients of the euphausia superba is remarkably reduced. The method is simple to operate, high in efficiency and low in treatment cost, and the nutritional quality and the eating taste of the euphausia superba meat dish are improved.

The present application relates to the technical field of animal breeding, and discloses a compound nutritional health supplement for laying hens in the egg production period and a preparation and application thereof, which comprises the following raw materials in mass fractions: motherwort 1200-1400 parts, radix astragali 150-250 parts, radix codonopsis 80-120 parts, betaine hydrochloride 500-700 parts, butyric acid clostridium 50-70 parts, bacillus licheniformis 90-110 parts, vitamin acetate 3-5 parts, coated 25-hydroxy-cholecalciferol 1-2 parts, vitamin E acetate 15-25 parts, and rice husk powder 0-411 parts. The formula can scientifically and comprehensively regulate the digestion and absorption of nutrients, immune function and reproductive system health of laying hens, improve the eggshell quality, egg weight and nutritional quality of egg products, has stable effect and strong universality, greatly reduces the side effects and body burden caused by long-term medication while ensuring the effect, and is more suitable for the concept of healthy breeding; the health level of the body is comprehensively improved, the intestinal flora balance is maintained by probiotics, the immunity and stress resistance of laying hens are overall enhanced, the nutrient utilization rate is improved, and healthy high yield is achieved.

The invention belongs to the technical field of gene engineering, and particularly relates to application of a DNA fragment in specific silencing of OsPT4 gene expression, the DNA fragment is an Ole18 promoter, and the base sequence of the DNA fragment is as shown in SEQ ID NO.1. The invention also relates to an application of the DNA fragment in specific silencing of OsPT4 gene expression. According to the invention, the OsPT4 is specifically silenced through the grains, so that the synthesis and accumulation of phytic acid in the rice grains are effectively inhibited, the content of anti-nutrient substances is remarkably reduced, the excessive enrichment of phosphorus in the grains is reduced, and the nutritional quality of the rice is improved.