567 results about "Nutritional quality" patented technology

A system and method for monitoring individual metabolic response and for generating nutritional feedback involve monitoring of a glucose level in a qualified subject. The method comprises the step of consecutively performing a plurality of measurements of a glucose level in the qualified subject by a measuring device. In the measuring device first data corresponding to the measured glucose level is generated. This data is further transmitted to an analysis device. There, second data is generated representing at least one measure for variability of a glucose level of the subject from a time-series of glucose measurements represented by the first data. The second data is compared with reference data and a result of the comparison is further processed for generating a conclusion about nutritional quality of foodstuffs consumed by the subject and/or about a risk of long-term health complications of the subject. Finally, feedback is provided corresponding to the conclusion on an output device.

A full length choline monooxygenase (CMO) cDNA was cloned from spinach and used to transform plants which do not naturally express CMO. A method is presented to improve stress tolerance of crops following engineering of CMO and BADH in plants that lack glycine betaine accumulation. Also provided are fragments useful as probes to isolate other CMO-type genes, and antisense sequences which inhibit the production of CMO. Reduction of glycine betaine as a consequence of antisense expression of CMO in species naturally accumulating glycine betaine, improves the transgenic plant's tolerance toward pathogens and pests and/or enhances its nutritional quality.

The invention belongs to productive technology for preserving and processing fruits and vegetables, mainly comprising the processes of grading selection, cleaning, arranging and splitting, preserving, dewatering and sterilizing, packing and refrigerating and the like. The technology is mainly characterized in that after two times of sterilizing by ozone and ultraviolet rays in sequence, the fruits and vegetables are soaked by an natural edible antistaling agent to form a film so as to carry out atmosphere packaging by mixed gas, thereby maximally maintaining nutritional quality of the fruits and vegetables, improving edible safety of the fruits and vegetables and prolonging sale and preservation period.

A method is provided for improving the nutritional quality of a fibrous by-product or residue of a food manufacturing process, wherein the fibrous by-product or residue is inoculated with at least one filamentous fungus, and the fibrous by-product or residue is fermented thereby to decrease dry matter content, increase protein content, and decrease fat content of the by-product or residue. Suitable byproducts or residues include spent brewer's grains, dried distiller's grains, dried distiller's solubles, distiller's dried grains with solubles, residues of the cereal processing industry, wheat bran, soybean hulls, citrus pulp, beet pulp, rice husks or hulls, bagasse, apple pommace, and combinations thereof. Enzymes produced during the fermentation may also be used as valuable coproducts such as animal feed supplements, or may be used in primary fermentations for the brewing and distilling industry.

Methods are disclosed herein to extract, concentrate and fractionate proteins and protein-associated complexes with other polymers from soybeans, peanuts, rape, canola, cottonseeds, peas, wheat and other plant materials, based on a principle of cryoprecipitation. The disclosed methods involve no or minimal uses of chemicals, and generate a minimal volume of waste streams. The resulting protein concentrates or isolates have excellent functionality, superior nutritional quality, attractive appearance and mild taste. Based on the sample principle of cryoprecipitation, methods also are also disclosed to extract and concentrate chemical components from living tissues, especially some nutraceutical or phytochemical components from plant materials.

The invention provides a novel fast and non-destructive analysis method for the nutritional quality of cottonseed. The method comprises the following steps: 1) selecting whole cottonseeds of representative cotton varieties as experimental samples; 2) using a near-infrared spectrometer to collect near-infrared spectral data of whole cottonseeds, and the spectral scanning range is 800-2500nm; 3) using the national standard method Accurately analyze the nutritional quality of cottonseed; 4) Preprocess the near-infrared spectrum data; 5) Select spectral variables to eliminate non-informative variables; 6) Use the multivariate correction method to establish the near-infrared spectrum of whole cottonseed and the nutritional value of whole cottonseed 7) Performance evaluation of the calibration model; 8) Collect near-infrared spectral data of the whole cottonseed to be tested, and use the calibration model to predict its nutritional quality after preprocessing the spectral data. The invention has fast analysis speed, does not destroy samples, does not require sample pretreatment, has high detection accuracy, and can analyze various nutritional quality components in cotton seeds at the same time, and provides a convenient, fast and efficient analysis method for cotton breeding and cotton seed inspection.

The invention discloses a storage and prevention two-stage compound pretreatment method for apples and pears, which comprises the following steps: firstly, performing fumigation treatment on the picked apples and pears at normal temperature by using 1-methylcycloproene, wherein the content of 1-methylcycloproene is between 500 and 1,000nL L-1 and the fumigation time is between 18 and 24 hours; then, soaking the apples and the pears in 3 to 6 percent aqueous solution of CaCl2 for 3 to 5 minutes; and taking the apples and the pears out, drying the apples and the pears, and refrigerating the apples and the pears by the conventional method. The method can effectively prevent surfaces of the apples and the pears from browning, preserve the senescence of fruit, prevent the flesh of fruit from softening and preserve the nutritional quality, particularly can make contents of hardness, titratable acid, ascorbic acid and Vc of the fruit in a high level index in the later period of storing, is obviously superior to the effect of single treatment, and makes the surface brown index of bagged Huangguan pears declined by 71.6 percent.

The invention discloses a method for quickly detecting nutritional quality of root/stem crops on the basis of near-infrared spectrum, and belongs to the field of nutritional quality detection. The method includes steps of 1), screening a representative test sample bank with high gradient of component content and according with modeling; 2), acquiring near-infrared spectrum data of test samples by a near-infrared spectrometer; 3), precisely analyzing component content of nutritional quality of the test samples in the test sample bank by referring to international or national standard methods; 4), processing the near-infrared spectrum data; 5), selecting a chemical metering process for building a mathematical model and establishing a model by a program QUANT-2 in OPUS quantitative analysis software; 6), evaluating the model by means of correction and internal cross validation; and 7), collecting the near-infrared spectrum data of to-be-tested samples, preprocessing the spectrum data, and then predicting the nutritional quality of the samples by the aid of the established model. The method has the advantages of high analysis speed, no pollution, no sample preprocessing, high detection precision, good repeatability, and capability of analyzing various nutritional quality components of underground root/stem crops simultaneously.

The invention relates to livestock feed compositions and methods for producing food products of improved nutritional quality from the livestock. Specifically, in one embodiment, feed compositions comprising whole flaxseed and dietary grit, and further comprising menhaden oil, soybean oil, and vitamin E, can be used to produce chicken eggs with improved essential fatty acid and vitamin E contents. The eggs so produced score favorably when compared to control eggs in taste tests. Furthermore, there is no reduction in egg production from the chickens fed a diet of the compositions disclosed.

The invention discloses a vegetable fresh-keeping method which includes the steps: (1) sorting and cleaning fresh vegetables, cutting the cleaned vegetables into sections, and placing the vegetables cut into sections into trays; (2) performing sterilization on the trays with the fresh vegetables for 1-15min by leading into low-temperature plasmas; (3) continuing to lead into mixed gas of O2, CO2 and N2 after sterilization, and performing modified atmosphere packaging and refrigeration. The mixed gas of O2, CO2 and N2 generates the low-temperature plasmas through a dielectric barrier discharge device. Microorganisms of the surfaces of the vegetables and the trays can be reduced, corruption rate is slowed down, sense and nutritional quality of products are ensured, the method is obvious in treatment effect, safe, efficient, low in energy consumption, free from exhaust gas residue, simple to operate and convenient and flexible to use, modified atmosphere packaging can be performed by the aid of the trays with stock sizes, and popularization and industrial application are facilitated.

The invention relates to a high-calcium leaf meal feed as well as a production method and an application thereof. According to the high-calcium leaf meal feed, hybridized paper mulberry leaf meal is used as a main raw material and is matched with a proper amount of prunus humilis bunge leaf meal and silkworm sand; a microorganism cascade fermentation technology is used for producing a high-quality livestock and poultry feed; raw materials of the produced feed are composed of the paper mulberry leaf meal, the runus humilis bunge leaf meal and the silkworm sand in a ratio of 3:2:(1.5-1.8). The cascade fermentation technology is a three-grade differential fermentation method including high temperature fermentation, low temperature fermentation and middle temperature fermentation; the high temperature fermentation is to kill heterogeneous bacteria at 60-75 DEG C; the low temperature fermentation is to cultivate saccharomyces cerevisiae and aspergillus oryzae at 30-32 DEG C; the middle temperature fermentation is to cultivate lactobacillus plantarum at 35-40 DEG C; after the three grades of the differential fermentation including the high temperature fermentation, the low temperature fermentation and the middle temperature fermentation, the nutritional quality of the feed is greatly improved and the total amount of probiotics viable bacteria in the feed reaches 500,000-1,000,000cfu/g.

The invention relates to a processing method of a normal-temperature preserved instant bloated fish food, belonging to the technical field of food processing and preservation. The normal-temperature preserved instant bloated fish food is prepared through the steps of dicing, curing, frying, secondary frying, seasoning, bagging, vacuum seal, sterilization and cooling by taking fresh and alive freshwater fishes as raw materials. The processing method disclosed by the invention obtains the normal-temperature preserved instant bloated fish food on the basis of the traditional bloated fish making process by combining with a modern food drying and sterilization processing technology; the product is short in production period and simple in process and can realize standardized large-scale industrialized production; and the produced normal-temperature preserved instant bloated fish food can better keep the specific flavor, texture, color and nutritional quality of the traditional bloated fish, is convenient and safe to eat, achieves the normal-temperature quality guarantee period more than one year, meets the requirements of consumers on the safety, delicacy and convenience on modern foods and is wide in market prospect.

Belonging to the technical field of food sterilization and fresh-keeping, the invention specifically relates to a sterilization and fresh-keeping method of fruits and vegetables. The method comprises the steps of: conducting irradiation pre-treatment to fruits and vegetables, and carrying out sterilization and fresh-keeping treatment to the fruits and vegetables by electron beam irradiation, and storing an irradiated fruit and vegetable sample. The method of the invention can substantially prolong the freshness keeping time of fruits and vegetables, enhance their commercial value, and well maintain their nutritional quality. The method provided in the invention is characterized by safety, environmental protection, high efficiency and rapidity, strong bactericidal power, wide application scope, and is easy for application in industrial production.

The invention discloses a Guichang Chinese gooseberry additional fertilizer and a preparation method thereof. The additional fertilizer comprises the following components in percentage by weight: 53.65-74.75 percent of organic fertilizer, 8-12 percent of nitrogen fertilizer, 6-12 parts of phosphorus fertilizer, 10-16 percent of potassic fertilizer, 0.25-1.0 percent of boron fertilizer, 0.5-0.25 percent of calcium fertilizer, 0.25-1.0 percent of magnesium fertilizer, 0.05-0.2 percent of iron fertilizer, 0.1-0.6 percent of zinc fertilizer and 0.1-0.6 percent of selenium fertilizer. The preparation method comprises the following steps: weighing the components, grinding, screening, and fully mixing; screening the obtained mixture to prepare the powder, screening, drying, finally packaging, thereby obtaining the product. The fertilizer need rule of the Guichang Chinese gooseberries and the requirement on needs of trace elements caused by the Guichang Chinese gooseberries are combined, the trace elements are properly added, the economic benefits, nutritional quality, flavor quality and storage quality of the Guichang Chinese gooseberries can be improved, the accumulation of beneficial elements is increased, and the accumulation amount of heavy metal elements in the fruits is reduced.

The invention relates to a low-sugar purple sweet potato chiffon cake and a preparation method thereof. The low-sugar purple sweet potato chiffon cake comprises the following raw materials in parts by mass: 1000 parts of weak strength flour, 220-280 parts of purple sweet potato flour, 2950-3100 parts of eggs, 540-580 pars of milk, 520-570 parts of edible oil, 67-73 parts of soft white sugar, 1.14-1.18 parts of sucralose and 3-8 parts of salts, and further comprises lemon juice; and when the dose of the eggs is 300 g, the dose of the lemon juice is 1-5 drops. The low-sugar purple sweet potato chiffon cake has unique color and luster, smell and rich nutritional quality, is fine in cake texture and is complete in cake surface. The low-sugar purple sweet potato chiffon cake adopts the sucralose to replace part of the soft white sugar, is beneficial for greatly reducing the sugar content while guaranteeing the sweetness, and is more beneficial for being accepted by a consumer.

The invention belongs to the technical field of food processing, and particularly relates to a processing method for vacuum low-temperature preconditioned sturgeon flesh products. The processing method includecomprises the steps of compound thawing of raw materials, including Russian sturgeons and hybrid sturgeons, shaping, vacuum secondary pickling, low temperature pre-cooking, quick freezing, frozen storingage, thawing and cooking. The processing method has the advantages that special thawing liquid and the microwave technology are combined for thawing, so that the thawing efficiency is high, and the quality retaining effect is good; special pickling liquid and the vacuum secondary pickling technology are combined, so that the pickling speed is high, the processing loss is small, and themicrobial growth is effectively inhibited; through low temperature pre-cooking, the nutritional quality is maintained, and the flesh is evenly juicy; the sturgeon flesh products produced according tothe method have the advantages of tender and smooth taste, convenience in eating, rich nutrition, long shelf life and the like, thereby having a good market prospect.

A production technology of formula milk powder comprises the following steps: 1, dissolving an auxiliary material in pretreated raw milk A through utilizing a vacuum mixing method to obtain an auxiliary material solution, and carrying out vacuum concentration of pretreated raw milk B to obtain concentrated milk, wherein the solid concentration of the auxiliary material solution is 40-50wt%; 2, carrying out steam spraying sterilizing treatment of the auxiliary material solution obtained in step 1; 3, adding the auxiliary material solution obtained in step 2 to the concentrated milk obtained in step 1, uniformly mixing, and preheating to 65-75DEG C; and 4, carrying out spray drying to obtain the formula milk powder. The production technology only needs the raw milk B subjected to the vacuum concentration pretreatment, so the concentration evaporation amount is reduced, and the energy consumption is reduced; and simultaneously the vacuum concentration heat treatment of heat-sensitive raw materials comprising concentrated whey protein powder, vitamins and the like is avoided, so the protein heat denaturation and the heat losses of the heat-sensitive raw materials are reduced, and the nutritional quality of the formula milk powder is improved.

The invention relates to a method for improving the color of a dried day lily product by combining ultrasonic-assisted blanching with cascade drying, belonging to the technical field of agricultural product deep processing. The method takes fresh day lily as raw material, and comprises the steps of classifying the day lily, cleaning, removing stems, carrying out ultrasonic-assisted blanching, carrying out hot air-combined vacuum microwave drying and packaging. The method combines ultrasonic pretreatment with combined drying, and can change the color of the dried day lily product by controlling enzymatic browning and non-enzymatic browning; the time of heat treatment is shortened by ultrasonic waves to the utmost extent, so that the aim of controlling enzymatic browning by enzyme deactivation is achieved, and the loss of heat-sensitive nutrients such as total phenols and vitamin C is reduced; the drying time is shortened by hot air-combined vacuum microwave combination drying in stages, so that the phenomenon of uneven temperature distribution is avoided in a drying process, and non-enzymatic browning is effectively controlled. The produced dried day lily product is good in color, high in nutritional quality and good in rehydration characteristic.

The invention discloses fermented spiced black pickles and a preparation method thereof. The fermented spiced black pickles are characterized by being prepared by pickling, airing, re-pickling and fermenting 100 kilograms of radish or carrot or kohlrabi or tuber mustard head or Chinese artichoke or rutabaga or horseradish or alpinia japonica or sweet potato or dasheen or potato or yam or burdock or platycodon grandiflorum, 15 to 18 kilograms of salt, 0.2 to 0.3 kilogram of pepper, 0.2 to 0.25 kilogram of aniseed, 0.2 to 0.25 kilogram of cinnamon, 0.1 to 0.15 kilogram of fennel and 0.05 to 0.1 kilogram of clove. After pickling and natural fermentation, the cellulose and the organic ingredients of the product are transformed, so the nutritional quality of the product is improved, the product is fresh, fragrant and delicious, and the pickles are fine, smooth and easy to chew. The spiced black pickles prepared after fermentation can be stored for a long time, are not limited by the seasons of vegetables, can provide delicious dish to accompany a meal for people all year around, and enriches people's dining table. The product is simple in preparation process, low in price and suitable for ordinary people to eat, and can form a good market advantage.