110 results about "Soybean Germ" patented technology

The invention relates to a method for extracting high-quality soybean germ oil by using subcritical butane and relates to the field of grain fine and deep processing. The method comprises: cutting purified soybean germs into slices which are 0.3 to 0.4 millimeters thick; placing the slices in an extraction kettle; performing 1 to 5 times of countercurrent leaching of the cut soybean germs by using liquefied butane as a solvent, wherein the extraction time is 10 to 120 minutes, the material to liquid ratio is 1:(1-6), the extraction temperature is 10 to 90 DEG C, and the extraction pressure is0.2 to 0.1MPa; delivering extracted mixed oil and wet dregs into an evaporation system and desolventizing under reduced pressure; and subjecting the obtained soybean germ crude oil to normal winterization, alkali refining and decolorization processes to obtain a soybean germ oil product with high beta-sitosterol content. In the invention, the soybean germ oil is extracted by using subcritical butane, the manufacturing cost of equipment is reduced considerably, the operation cost is low, the production period is shorter, the yield is high, and the method represents a low-consumption and environment-friendly practical technique for producing soybean germ oil.

The invention provides instant germ powder and a preparation method thereof, aiming at solving the problems that nutritional ingredients are not balanced and are not easy to absorb in existing compound germ powder, and belonging to the technical field of food processing. The instant germ powder is composed of 20-30 parts of wheat germ powder, 20-30 parts of rice germ powder, 40-50 parts of soybean germ powder, 10-15 parts of milk powder and 8-10 parts of sugar; the preparation method comprises the following steps: uniformly mixing the raw materials according to a ratio to obtain mixed germ powder; adding water into the mixed germ powder and adding water to mix uniformly; homogenizing, wherein the weight ratio of mixing the germ powder to the water is 1 to (1.5-2); and spraying and drying the homogenized mixed solution. The instant germ powder is balanced in the nutritional ingredients and accords with a dietary pattern of human beings; the instant germ powder can meet consumption requirements of different crowds of north and south; the instant germ powder is easy to absorb and the bioavailability is improved; the nutritive value is high; the dispersibility and the rehydration dissolving performance are good.

The purpose of the present invention is to extract oil from the soybean material containing soybean germ as a main component, and to utilize it.

The present invention relates to a method for producing a soybean material, comprising crudely crushing selected soybeans into a size of less than ½, and separating and concentrating a soybean germ fraction by means of sieving, sorting with air, separation based on the grain shape and the like, to the soybean germ fraction produced by said method, to oil prepared from the soybean material containing soybean germ as a main component, to oil containing 0.8% by weight or more of sterols' content, and to foods containing said oil.

A disclosed high-yield laying hen forage is prepared from the following raw materials in percent by weight: 400-500 parts of corn, 80-100 parts of rapeseed cake, 100-120 parts of soybean germ meal, 60-80 parts of tomato seed meal, 50-60 parts of peanut skin, 50-60 parts of sunflower seeds, 45-50 parts of ant powder, 25-30 parts of konjak, 10-15 parts of calcium hydrogen phosphate, 8-10 parts of tarragon, 12-15 parts of haw, 9-12 parts of atractylodes lancea, 20-25 parts of red date, 8-10 parts of lilium brownie, 18-22 parts of grape seeds, 1-2 parts of table salt and 4-5 parts of a feeding promoting agent. The chicken forage is abundant in crude protein content, is capable of satisfying demand amount on protein of the laying hens during egg laying period; and the added traditional Chinese medicine components contain natural antibiotics, help to prevent multiple diseases, improve egg quality and deepen yolk color, and also help to improve palatability of the forage, promote the appetite of the laying hens, avoid forage waste and reduce cultivation cost.

The invention relates to the technical field of feeds, and in particular relates to a layer feed with function of improving the laying rate. The feed is prepared from the following raw materials in percentage by weight: 65-70 percent of corn, 20-22 percent of brown rice, 12-15 percent of barley husk, 10-12 percent of soybean straw, 10-12 percent of peanut residue, 10-12 percent of wheat bran, 12-15 percent of soybean germ meal, 1-2 percent of shrimp shell powder, 1-2 percent of gravel, 1-2 percent of chicken bone powder, 1-2 percent of fish viscera powder, 1-2 percent of blood worm powder, 2-3 percent of red onion, 2-3 percent of pimento, 2-3 percent of celery juice, 2-3 percent of grape peel, 2-3 percent of green tea powder, 2-3 percent of dog tail grass seed, a proper amount of edible salt and 0.2-0.5 percent of phagostimulant. The layer feed provided by the invention is prepared from various raw materials and rich in nutrients, can be used for improving the laying rate of layers due to the active components in the red onion, the pimento, the green tea powder and other raw materials, and is high in utilization, so that the breeding cost is saved, and the breeding yield is increased.

The invention discloses a kind of soybean paste containing soy sauce residues and a production method therefor. The soybean paste containing soy sauce residues comprises the following ingredients, by weight, 15-30 parts of fermented soybean germs, 15-30 parts of soy sauce residues, 0-4 parts of aginomoto, 3-10 parts of sugar, 0.5-1.5 parts of starch, 0-10 parts of vinegar, 0-2 parts of salt, 0.5-1.5 parts of soybean oil, 0-0.15 part of gelatin, 18-22 parts of water and 7-12 parts of soy sauce. In the production method, under limited technology conditions, because of addition of soy sauce residues, the problem that soy sauce residues always cannot be utilized effectively is solved, at the same time, by utilization of high-salinity and many bean granule-containing characteristics of soy sauce residues, a part of fermented soybean germs are replaced, and the additive amount of salt is decreased. In the production method, the waste is changed into valuables, and the utilization rate and economic benefits of soy sauce residues are raised greatly.

The invention relates to a molecular marking method of a soybean low phosphorus-resistant gene GmAPt, belonging to the field of molecular genetics. A marker Indel_S170 is designed and synthesized by utilizing 10bp deletion existing in the first introns of the soybean low phosphorus-resistant gene GmAPt in a soybean low phosphorus-resistant material and a low phosphorus-nonresistant material, and because the marker is the self marker of the gene, the marker expresses coseparation with the low phosphorus-resistant gene GmAPt and allelic genes thereof. By utilizing the marker, the low-phosphorus resistance of a soybean germ-plasm resource can be accurately and rapidly identified, the selecting efficiency and the split-type identifying efficiency of the soybean low phosphorus-resistant material are greatly improved, and the auxiliary selecting and breeding progress of a soybean low phosphorus-resistant molecular marking is quickened.

The present invention discloses complementary instant rice flour for infants and young children. The rice flour comprises the following raw materials in weight percentage: amino acid enriched rice 26-32%, selenium-enriched rice 15-20%, brown rice shoots 12-18%, soybean germs 6-12%, peanuts 5-10%, buckwheat 5-10%, whole milk powder 10-15%, refined phospholipids 2-5%, pumpkin powder 1-3%, and additives 1-2%. The complementary instant rice flour for infants and young children not only is scientific and rational in recipe, is rich in a variety of physiologically active ingredients, but also is convenient for consumption, is good in rehydration, is easy to be brewed, and after being blended with water, the rice flour is good in color, fragrance, taste, texture, physical appearance, and mouthfeel, and is high in digestion and absorbency.

The present invention relates to a high-antioxidant complex polypeptide solid beverage and a preparation method thereof. The high-antioxidant complex polypeptide solid beverage contains the following raw materials in parts by mass: 800-1,200 parts of soybean germ and rice germ polypeptide powder, 200-400 parts of white granulated sugar, 100-200 parts of skimmed milk powder, 50-150 parts of maltodextrin, 20-60 parts of maltooligosaccharide, 20-40 parts of grape skin anthocyanin powder, 10-20 parts of radix bardanae inulin powder, 10-20 parts of jerusalem artichoke inulin powder, and 0.02-0.10 parts of thaumatin; the preparation method includes mixing, drying and packaging, and thereby obtaining the finished products. The produced solid beverage of the present invention is rich in anthocyanins, resveratrol, inulin and other strong antioxidants, and combines health protection and nutrition in one; the solid beverage uses white granulated sugar, maltooligosaccharide and thaumatin as main sweeteners and has sweet and refreshing tastes and a long after-taste by blending the above sweeteners.

The invention discloses a method for producing products such as soybean germ oil, soybean germ protein concentrate, soybean oligosaccharides, soybean saponins and soybean isoflavones by using soybean germs, and relates to the field of deep grain processing. The method comprises the following steps of: performing online stabilization treatment on the soybean germs; performing normal temperature extraction and low temperature desolventizing by taking subcritical fluid as a lytic enzyme to produce the soybean germ oil; extracting polar ingredients such as the soybean oligosaccharides and the like from the defatted soybean germs by taking subcritical liquid ammonia and the like as lytic enzymes, and separating the oligosaccharides, the isoflavones and the saponins from the extract and purifying; and separating the soybean germ protein concentrate from the liquid ammonia extract, namely a low temperature soybean gear meal. When the method is used, five products such as the germ oil, the oligosaccharides, the soybean protein concentrate and the like can be obtained simultaneously, so that the full utilization of the soybean germs is realized, and production cost is low; reextraction canbe completed in different extraction stages of the same leaching equipment, so that investment is saved; and zero emission is realized, so that the method is environmentally-friendly.

The invention discloses a fixed bed hydrolysis method for glycoside type soy bean isoflavone materials by using soybean germ or soya bean waste crude extract or 10-98% content of glycoside type soybean isoflavone as raw material, using solid acid as catalyst, and employing fixed bed hydrolysis to transform the glycoside type soybean isoflavones in the raw material into liberated soybean isoflavones, wherein the total isoflavones conversion rate is not lower than 90%.

The invention provides a preparation and detection method of high-purity soyasaponin monomers, comprising the following steps: (1) using soybean germ powder to prepare a soyasaponin crude extract; (2) carrying out fractionation on soyasaponin and soybean isoflavone by using gel chromatography; (3) purifying and separating the monomer soyasaponins by using preparative liquid chromatography; (4) detecting the soyasaponin monomers by using liquid chromatography, an evaporative light scattering detector and a diode array detector; and (5) distinguishing classes of the soyasaponin monomers by using a liquid chromatography-mass spectrometry (LC-MS) method. In the invention, the fractionation on the soyasaponin and the soybean isoflavone is successfully carried out, the purified soyasaponin monomers are prepared and a detection baseline is relatively stable, thereby the soyasaponin is favorable in detection effect; quantitative detection results are more correct by using the diode array detector and the evaporative light scattering detector; and the soyasaponin Aa and Ab in class A, the soyasaponin Ba and Bb in class B and the soyasaponin Be in class E are successfully separated and prepared, the purity is high and peak areas of various samples are up to above 95%.

The invention discloses a chicken feed capable of improving the immunity and a preparation method of the chicken feed. The chicken feed is prepared from the following components in parts by mass: 100-120 parts of corns, 60-80 parts of sorghums, 20-30 parts of soybean straws, 10-20 parts of peanut dregs, 10-20 parts of wheat bran, 30-40 parts of soybean meal, 20-30 parts of alfalfa meal, 8-10 parts of chicken bone meal, 8-10 parts of fish viscera meal, 6-8 parts of omphisa fuscidentalis hampson meal, 6-8 parts of calcium hydrophosphate, 8-10 parts of bacillus subtilis, 6-8 parts of lactic acid bacillus, 10-20 parts of herba violae, 8-10 parts of peanut seedlings, 6-8 parts of soybean germs, 8-10 parts of cedrela sinensis buds, 4-6 parts of capsicum annuum, 10-20 parts of table salt, 10-20 parts of soybean oil and 400-600 parts of water. The chicken feed disclosed by the invention is prepared by the following steps: crushing, mixing, baking, preparing the materials into grains and the like. According to the feed disclosed by the invention, formula raw materials have abundant nutrition and living protein insect powder is used for feeding so that the immunity of chickens is obviously enhanced; the chicken feed contains a plurality of types of animal viscera powder so that a plurality of microelements can be supplemented; and the chicken feed is fermented by probiotics so that the chicken feed can be easily absorbed by the chickens, the survival rate of the chickens is high and the development is rapid.

The invention relates to a method for extracting isoflavone in soybean germ with the aid of extrusion and expansion pretreatments. The method comprises the following steps of: adjusting the material water content of soybean germ powder to 5-10%, and performing extrusion and expansion on the soybean germ by using a double-screw extruder, wherein the double-screw extruder has the sleeve temperature of 25-45 DEG C, the screw rotation speed of 60-120rpm and the die orifice aperture of 5-25mm; mixing an expansion product with water, adding protease to carry out enzymolysis, and performing centrifugal separation after the enzymolysis to obtain soybean oil, hydrolysate and dregs, wherein the enzymolysis is carried out under the conditions as follows: enzymolysis pH value: 8-10, enzymolysis temperature: 20-60 DEG C, enzyme adding amount: (1:3)-(1:7), material solution ratio: (1:3)-(1:7), and enzymolysis time:3-7h; adding absolute ethyl alcohol in the hydrolysate and the dregs, extracting isoflavone by ultrasonic waves, wherein the volume ratio of the absolute ethyl alcohol to the hydrolysate is (1-5):1; purifying isoflavone by using macroreticular resin, and eluting to obtain eluate; and rotatably evaporating the eluate, and freezing to be dry to obtain isoflavone. The method provided by the invention has the following characteristics of simple steps, high quality of isoflavone products and high extracting rate.

The present invention discloses an whole coarse nutritious rice flour which includes the following raw materials in parts by weight: 100 parts of selenium-rich brown rice, 20-30 parts of embryo rice, 10-20 parts of red bean germ, 10-20 parts of soybean germ, 10-15 parts of red rice seed coat, 15-20 parts of black rice seed coat, 1-3 parts of refined phospholipids, 0.1-0.2 part of inositol, 1-3 parts of calcium and iron enriching agents, 0.03-0.05 part of enzyme preparation activation solution, 0.5-0.8 part of leavening agent activation solution, 10-15 parts of plant leaf powder, 3-5 parts of sweeteners, and 0.2-0.5 part of stabilizer. The whole coarse nutritious rice flour is a functional food which combines nutrition and health care in one, is good in mouthfeel and brewing performance, has good wetting and dispersing properties for warm or cold boiled water, and is convenient for consumption.

The invention discloses a fruit and vegetable fresh-keeping film coating agent, and belongs to the technical field of agricultural additives. The fruit and vegetable fresh-keeping film coating agent provided by the invention comprises the following components: 6-8 parts of a plant germ extract, 3-8 parts of an insect extracting solution, 3-5 parts of mixed sugar, 0.1-0.2 part of a complex enzyme,10-15 parts of a nano filler, 80-100 parts of an activated chitosan liquid and 4-8 parts of a film-forming agent, wherein the plant germ consists of wheat germ, soybean germ and apple germ. In the using process, plant cells can be effectively promoted for regeneration, and a protective film is jointly constructed on the surface of the original plant cells and the film-forming framework in the product. The fruit and vegetable fresh-keeping film coating agent prepared by the technical scheme of the invention has the characteristics of antibacterial property and corrosion resistance, has an excellent film forming property and has a wide prospect in the development of the fruit and vegetable fresh-keeping industry.

The invention discloses a skin care beautifying black Chinese wolfberry candy and a preparation method thereof, the skin care beautifying black Chinese wolfberry candy is characterized in that effective ingredients comprise the following raw materials: black Chinese wolfberry powder, tartary buckwheat powder, jujube powder, Coix Seed powder, honey powder and soybean germ powder, and auxiliary ingredients comprise maltodextrin, microcrystalline cellulose, citric acid, Trichlorosucrose and magnesium stearate. The black Chinese wolfberry as a core, and is blended with the tartary buckwheat powder, the jujube powder, the Coix Seed powder, the honey powder and the soybean germ powder, and the black Chinese wolfberry effect is enhanced. The skin care beautifying black Chinese wolfberry candy can regulate body, tonify deficiency, benefit qi, nourishing blood, soothe the nerves and relieve the deficiency of qi and blood, and has a better effect to improve skin quality, remove spots and acnes, and brighten skin color. Through use of superfine grinding technology, the skin care beautifying black Chinese wolfberry candy is more conducive to the absorption and utilization of the human body, and the trouble of boiling and processing is omitted, and the skin care beautifying black Chinese wolfberry candy is convenient to carry and directly take.

The invention provides a novel oil extraction method which combines enzymolysis with a solvent and aims at overcoming the defects that lixiviation time of a lixiviation method is relatively long, the dosage of enzyme of an aqueous enzymatic method is high, and the enzyme cannot be used repeatedly. The novel oil extraction method comprises the steps that cellulase and alkali protease are immobilized under an optimum immobilization condition, and an enzyme membrane is taken out to be wound on the surface of a cylinder, so as to obtain an immobilized cellulase roll and an immobilized alkali protease roll; then the moisture of germ flakes is adjusted by adjusting the humidity of the air under a vacuum condition, and the optimum relative humidity is 75%; the immobilized cellulase roll is used to roll the germ flakes continuously for 30min to allow the cellulase to perform the enzymolysis on plant cell walls; and then the immobilized alkali protease roll is used to roll the germ flakes continuously for 30min for separating protein from oil. After the enzymolysis of the germ flakes is finished, the solvent is used to extract the oil, the extraction time is only required to be 35min, and the residual oil reaches below 0.5%. In addition, an immobilized enzyme column can act on the material germ continuously for more than 24h, and the enzymic activity is still kept at 80%.

The invention belongs to the field of edible oil processing, and particularly relates to a processing method for simultaneously producing squeezed flavor oil and leaching ordinary oil. The method particularly comprises the following steps: puffing a raw material germ flake, cooking, squeezing, and removing impurities, so as to obtain squeezed flavor oil and a raw material oil cake; mixing the squeezed raw material oil cake with the uncooked raw material germ flake; and puffing, cooling, leaching and desolventizing, so as to obtain ordinary leached oil and raw material meal, wherein the raw material germ flake is a rapeseed germ flake and/or a soybean germ flake. Through the method, the functions of producing the squeezed flavor oil and leaching the ordinary oil can be achieved by the same production line and equipment, thus equipment investment is reduced; the utilization efficiency of equipment is improved; the enterprise investment cost is lowered; and the economic benefits of enterprises are improved.

The invention discloses a production process for producing germ nutrition powder by virtue of enzymolysis, and belongs to the technical field of food processing. The production process comprises the following steps: mixing and micro-grinding wheat germs, peanut germs and soybean germs, adding water and homogenizing by homogenizers; carrying out an enzymolysis treatment for five times, carrying out the fourth times of enzymolysis with an animal bone mixture, and sequentially homogenizing by five homogenizers. Due to the earlier homogenization of the soybean germs and the wheat germs, the soybean germs and the wheat germs are adequately enzymolysed; small peptides, polypeptides and large peptides generated by enzymolysis, 5% maltodextrin, starch, oligosaccharide and polysaccharide fine celluloses generated by enzymolysing celluloses are adequately emulsified, and coat the animal bone micro-powder grains with diameters of less than 15 microns; a microencapsulation effect is good, absorption is facilitated, in particular, the absorption rate of calcium is also greatly increased, immunity and bone mineral density can be improved, and bone losses can be reduced; moreover, germ oil and VE are basically isolated from oxygen, deterioration and peculiar smell generation are not liable to occur, and an expiration date is long.

The invention discloses a feed capable of improving an early weanling syndrome. The feed is characterized by being prepared from the following raw materials in parts by weight: 130-150 parts of puffed corn flour, 50-60 parts of sweet potatoes, 20-30 parts of sesame seed meal, 40-50 parts of bran, 20-25 parts of artemisia apiacea, 16-20 parts of vinasse, 8-12 parts of soybean germ flour, 10-14 parts of pumpkin, 18-20 parts of soybean curb residues, 6-8 parts of broad bean stem, 6-8 parts of soya bean lecithin, 7-9 parts of palm kernel oil, 4-5 parts of musk, 5-7 parts of salviae miltiorrhizae, 6-8 parts of salviae miltiorrhizae, 7-9 parts of schisandra chinensis, 8-10 parts of red kojic rice, 2-3 parts of table salt, 0.3-0.5 part of a vitamin preparation, 4-6 parts of calcium carbonate powder, 0.2-0.4 part of a ferrous citrate preparation and 7-9 parts of a nutrition additive. The feed disclosed by the invention is applied to the feed for weaned piglets through reasonable collocation of various components for enhancing the piglet immunity, the disease resistance, the anti-infection capacity and facilitating growth of piglets; and the damage to ecological balance in piglet bodies caused by antibiotics, reduction of an immunologic function, and the harm to human health and environment caused by drug residues is avoided.

The invention discloses a method for coproducing soybean germ oil, soybean germ protein concentrate, soybean oligosaccharides, soyasaponins and soy isoflavones by using soybean germs and relates to the grain deep-processing field. The method comprises the following steps: performing online stabilizing treatment on soybean germs; then with sub-critical fluid as the lyase, carrying out normal-temperature extraction and low-temperature desolventizing to produce soybean germ oil; and extracting polar components such as soybean oligosaccharides from the nonfat soybean germs by using sub-critical liquid ammonia and the like as the lyase and finally separating and purifying oligosaccharides, isoflavones and saponins in the extract; and finally separating soybean germ protein concentrate from the liquid ammonia raffinate, namely low temperature soybean germ meal. By adopting the co-production method, five products such as germ oil, oligosaccharides and soybean germ protein concentrate can be obtained simultaneously, the full utilization of soybean germs can be realized and the production cost is low; two-step extraction can be completed in different extraction sections of one leaching equipment, the investment is low; and zero emission is realized, and the method is green and environmentally friendly.

The invention relates to a soybean-germ health food. The soybean-germ health food is characterized by adopting soybean germ powder processed by quick fry of soybean. Beneficial effects of the soybean-germ health food are that the soybean germ is the sprout of the soybean and 70% of nutritions exist in the sprout of the soybean. The modified soybean germ prepared by the quick fry under high-temperature and high pressure conditions is prepared into the health food by adding other edible nutritious raw materials. The soybean-germ health food has functions of lowering blood pressure, reducing blood fat and moistening intestines, and is a health food with high nutrition value.

The invention relates to the field of comprehensive utilization of soybean germs, in particular to soybean germ sugar and a preparation method thereof. The production process of soybean germ powder is researched, baking and drying parameters are optimized, the sugaring off process of the soybean germ sugar is further researched, the formulation of the soybean germ sugar is optimized, and the soybean germ sugar with unique flavor and rich nutrition is obtained.

The invention discloses a production process of composite germ powder, and belongs to the technical field of food processing. The production process comprises the following steps: mixing and micro-grinding wheat germs, peanut germs and soybean germs, and sieving with a sieve; adding water and uniformly mixing, and homogenizing with a 20 MPa homogenizer, and then spray-drying to obtain powder particles; performing enzymolysis treatment for five times, sequentially homogenizing with five homogenizers, and then spray-drying so as to finally obtain powder particles. The production process provided by the invention has the beneficial effects that the soybean germs and the wheat germs are homogenized in advance, so that the enzymatic soybean germ and wheat germ are fully subjected to enzymolysis and are fully emulsified, the diameters of the germ oil and VE droplets are very small, the microencapsulation effect is good, the germ oil and VE droplets are easy to absorb, the germ oil and VE are basically isolated from oxygen and do not easily go bad and produce odors, and the shelf life is long; the digestibility of the germs is fully improved, the competitive absorption of the amino acid is basically avoided, and the enzymolysis capability is very strong.

The invention discloses a dedicated snakehead feed which is prepared from the following raw materials in parts by weight: 80-90 parts of maize, 10-15 parts of wheatmeal, 5-10 parts of cottonseed meal, 4-7 parts of dragonfly powder, 20-24 parts of soybean germ juice, 30-35 parts of yellow peach juice, 5-7 parts of salad dressings, 1-2 parts of black pepper, 10-15 parts of cane shoots straws, 13-18 parts of rose stems, 5-9 parts of pickled cowpeas, 3-5 parts of fructose, 10-14 parts of lemon juice, 2-3 parts of ginseng buds, 1-2 parts of radix curcumae, 1-2 parts of gynostemma pentaphyllum, 2-3 parts of hippophae rhamnoides, 20-25 parts of oyster shell powder, 20-25 parts of fish cream, 3-4 parts of yeasts, 3-4 parts of a phagostimulant, and a moderate amount of water. The feed prepared by the preparation method has rich proteins, vitamins and trace elements; the fed snakehead is good in body type, and excellent in meat quality, and has good culture benefits.