218 results about "Soybean protein" patented technology

The present invention belongs to the technical fields of biological bacterium agents and functional food processing. Specifically, it relates to a bacterium agent for soybean milk fermentation and its application, a soy cheese stick and a preparation method thereof. The bacterium agent for soybean milk fermentation provided by the present invention uses Lactobacillus helveticus HL88 and Lactobacillus casei BL25 in combination. It can not only quickly acidify the soy milk, shortening the coagulation time of soy cheese, but also more fully hydrolyze soy proteins, releasing more short peptides and amino acids. In particular, it can highly produce γ-aminobutyric acid (GABA), enhancing the fermentation effect and nutritional value of soybean milk. Further, the soy cheese food prepared by fermenting with the above bacterium agent not only has a strong soy milk fragrance and a smooth texture, but is also easily digested and absorbed, improving the digestibility and reducing the soybean allergenicity, especially helping to improve exercise fatigue and enhance sleep quality. Therefore, the above bacterium agent provided by the present invention has excellent application prospects in the field of preparing functional foods for anti-fatigue and promoting sleep.

The invention relates to the technical field of bacterium enrichment nutrient solutions, in particular to a bacterium enrichment nutrient solution for fermentation and a preparation method of the bacterium enrichment nutrient solution. The culture medium is prepared from the following raw materials in parts by weight: maltodextrin, crystalline glucose, low-pigment yeast extract powder, refined soy peptone, dipotassium phosphate, monopotassium phosphate, magnesium sulfate heptahydrate, sodium chloride, phytic acid, L-ascorbic acid, manganese sulfate monohydrate, biotin, thiamine hydrochloride and choline chloride. Through a double-carbon-source structure, maltodextrin and crystalline glucose cooperate, metabolic oscillation is avoided, and the energy utilization rate is increased; the low-pigment yeast extract powder and the refined soy peptone are complementary, so that the rapid growth requirement of thalli is met; phytic acid is chelated with metal ions to prevent precipitation, L-ascorbic acid is used for resisting oxidation, and biotin and thiamine activate a coenzyme pathway to realize accurate regulation and control of a metabolic network.

The invention discloses a bamboo longitudinal and wood transverse composite whole container bottom plate and a preparation method thereof, and belongs to the field of bamboo-wood composite materials. The bottom plate is of a seven-layer alternate paving structure and is formed by compositing transverse wood veneer layers and longitudinal radial bamboo curtain layers, wood veneers are made of lignin modified polyurethane adhesive (reinforced by nano-silicon dioxide), and bamboo curtains are made of bamboo fiber nano-crystal reinforced soybean protein adhesive (cross-linked by genipin). Through continuous paving, fixed-length saw cutting and a'cold-in-cold-out 'hot pressing process (the pressure is 1.5-8.0 MPa, and the temperature is 140-220 DEG C), whole-piece production of any length is achieved. According to the technology, the bamboo-wood interface bonding problem is solved, the bending strength reaches 120 MPa, the interlayer shear strength is 7.8 MPa, the strength retention rate after damp-heat aging resistance is 90%, the formaldehyde emission is smaller than or equal to 0.05 mg / m < 3 >, the bio-based carbon content is 85%, high strength, weather resistance and environment friendliness are achieved, a traditional spliced container bottom plate can be replaced, the material utilization rate is increased by 20% or above, and the manufacturing cost is remarkably reduced.

The application belongs to the technical field of plant raw material processing, and particularly relates to a preparation method of a blocky emulsion gel product simulating animal fat, which is formed based on a soybean protein and sodium alginate composite base and comprises the following steps: (1) mixing pure water, soybean protein and sodium alginate, then shearing at high speed, and dispersing and emulsifying in perilla oil; (2) adding gluconolactone, stirring and mixing, then immediately adding calcium carbonate while stirring, to form a first gel network; (3) after stirring, pouring into a mold for shaping, placing in a 4 DEG C refrigerator for gelation, forming a second protein network, and obtaining a simulated fat product with strong stability. The application forms a simulated fat with a complex double-network structure under the action of two kinds of inducing agents by constructing a protein-polysaccharide composite gel system, improves the stability and oiliness of the gel, and expands the cooking adaptability of the simulated fat.

The invention discloses a composition containing D-chiro-inositol as well as a preparation method and application of the composition. The composition comprises D-chiro-inositol, Myo-inositol and microcapsule powder, wherein the wall material of the microcapsule powder consists of anhydride modified edible protein and a polysaccharide compound; the edible protein is selected from at least one of spirulina protein, quinoa protein, whey protein and soybean protein; the polysaccharide compound comprises at least one of fucoidin and larch arabinogalactan. Active components are also embedded in the microcapsule powder, and comprise at least one of Omega-3, coenzyme Q10, astaxanthin and vitamin. According to the composition, the stability and bioavailability of fat-soluble active ingredients are improved through microencapsulation, and the composition has a synergistic effect with components such as D-chiro-inositol and Myoinositol, so that insulin resistance is effectively improved, female hormone balance is adjusted, and polycystic ovarian syndrome is improved. The process is simple, is suitable for large-scale production, and can be widely applied to dietary supplements or functional foods.

An object of the present invention is to provide a lactase solution showing good permeation through a filtration filter, a lactase solution showing good permeation through a filtration filter and having a good residual lactase activity, and a lactase solution showing good permeation through a filtration filter and having a good residual lactase activity even when a lactase solution having a low protease activity and a low arylsulfatase activity as contaminant enzymes is used.A lactase solution containing any of (i) to (iii) below.(i) 0.0001 to 0.1 mass % of an unsaturated fatty acid or a salt thereof(ii) 0.0001 to 0.1 mass % of a saturated fatty acid salt(iii) 0.01 to 10 mass % of at least one selected from yeast extract, soybean peptone, pea protein, a casein degradation product, and corn steep liquor

The invention relates to the field of sewage treatment, in particular to a method for recycling soybean protein wastewater resources. The soybean protein wastewater recycling method provided by the invention comprises the following steps: 1) mixing soybean protein wastewater, activated carbon and quaternary ammonium salt modified chitosan, stirring, standing and precipitating to obtain a precipitate turbid solution; 2) mixing the precipitate turbid liquid with a fermentation inoculant, carrying out anaerobic acidogenic fermentation, and carrying out centrifugal separation to obtain a carbon source stock solution; 3) heating and denitrifying the carbon source stock solution, mixing with sodium alginate, dissolving, and spray-drying to prepare a sodium alginate-carbon source microcapsule; and 4) preparing a degradable porous suspended filler from polylactic acid, filling the sodium alginate-carbon source microcapsule into pores of the degradable porous suspended filler, and sealing to obtain the slow-release carbon source suspended filler. The method provided by the invention can improve the current soybean protein wastewater utilization rate, reduce resource waste, and solve the problem of final direction of the soybean protein wastewater.

The invention discloses a functional and recoverable vegetable protein adhesive with high strength and toughness and a preparation method of the functional and recoverable vegetable protein adhesive. The adhesive is prepared from the following components in parts by mass: 30 parts of soybean protein, 4 to 7.5 parts of acrylamide, 0.5 to 4 parts of methacryloyloxyethyl trimethyl ammonium chloride, 1 to 3 parts of a peptide self-assembly cross-linking agent, 1.6 parts of ammonium persulfate, 5 parts of a metal-polyphenol catalyst and 65 parts of a dispersion medium. The preparation method comprises the following steps: weighing the components in proportion, dispersing the acrylamide, the methacryloyloxyethyl trimethyl ammonium chloride, the peptide self-assembly cross-linking agent and the ammonium persulfate in a medium, uniformly stirring, adding the soybean protein, finally adding the metal-polyphenol catalyst, and uniformly dispersing. The self-assembled amphiphilic peptide fiber is introduced as a dynamic cross-linking agent, and a multi-stage energy dissipation structure is constructed in the adhesive, so that the mechanical strength, the toughness and the function customizability of the adhesive are remarkably improved, and meanwhile, room-temperature polymerizability, recoverability and reprocessing are realized.

The invention discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

The present invention belongs to the technical field of rapid detection of drug sensitivity for bacteria. Disclosed are an enrichment culture medium, and a preparation method therefor and the use thereof. The enrichment culture medium comprises the following raw materials in parts by mass: 15.0-20.0 parts of tryptone, 3.5-5.5 parts of peptone, 1.5-3.5 parts of glucose, 5.0-6.5 parts of yeast extract, 2.0-2.5 parts of dipotassium phosphate, 2.0-3.5 parts of disodium hydrogen phosphate, 1.0-1.5 parts of monopotassium phosphate, 2.5-7.5 parts of sodium chloride, 12.0-18.0 parts of proteose peptone, 15.0-22.0 parts of beef heart infusion powder, 8.0-12.0 parts of soya peptone, 1.0-5.0 parts of 0.1% nicotinamide adenine dinucleotide (NAD), 30-100 parts of newborn calf serum inactivated at 56°C for 30 min, 2.0-4.0 parts of mannitol, 3.0-5.0 parts of sodium pyruvate, 0.23-0.45 parts of cycloheximide, 0.8-2.0 parts of 0.05% bromothymol blue, 2.5-4.5 parts of 0.1% methylene blue, and 1000 parts of distilled water, with the pH value of 6.8-7.5. The enrichment culture medium is used to screen effective therapeutic drugs for bacterial diseases in poultry, and is convenient to use and has a single enrichment effect superior to that of respective selective enrichment broths of target bacteria. Therefore, the culture medium can realize rapid proliferation of common pathogenic bacteria in poultry.

The invention discloses an aquatic product breeding feed capable of improving flavor and a preparation method thereof, and particularly relates to the technical field of breeding feeds, the feed comprises fish meal, soybean meal, soybean protein concentrate, shrimp meal, chicken meal, wheat flour, cuttlefish paste, phospholipid, grease, mineral substances, vitamins, lettuce polyphenol, an antioxidant, a mildew preventive and the like. Wherein the lettuce polyphenol is a key functional component. The preparation method comprises the following steps: pretreating the raw materials, mixing step by step, adding grease by spraying, tempering, granulating, drying, screening, spraying the antioxidant and the like. The lettuce polyphenol regulates and controls an mTOR signal channel to promote flavor amino acid deposition and inhibit protein degradation, meanwhile, the intestinal microecology is improved, the antioxidant capacity and digestive enzyme activity are enhanced, and the content of flavor substances such as glutamic acid and glycine in aquatic products is remarkably increased. The method is suitable for culturing various aquatic products, and can effectively improve the flavor and quality of the cultured aquatic products.

The invention belongs to the technical field of biological organic fertilizers, and provides a multifunctional biological organic fertilizer based on agricultural and forestry wastes and a preparation method thereof. The preparation method comprises the following steps: combining chitosan oligosaccharide molecules with sepiolite, and combining a composite bacterial liquid with a chitosan oligosaccharide-sepiolite composite matrix to obtain a chitosan oligosaccharide-sepiolite-composite probiotic carrier; sodium sulfite and epichlorohydrin are utilized to enable the modified lignin to have higher solubility, and the modified lignin is combined with the nano montmorillonite to form a stable network through glutaraldehyde; converting the carbon-rich biomass into biochar, and combining starch, soybean protein and a mixed trace element solution to obtain a composite synergist; lignocellulose of agricultural and forestry wastes is subjected to structural damage, and cellulose and hemicellulose are degraded and a carbon source is provided for subsequent functional microorganisms under the synergistic effect of a compound enzyme solution; in the composting fermentation process, deep degradation of organic matters is achieved, a sodium alginate solution is sprayed to form a stable nutrient slow-release network, and meanwhile the water retention capacity of the particles is improved.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The invention discloses a method for preparing ice cream by using soybean protein amyloid fiber, and belongs to a soybean byproduct utilization technology. The method comprises the following steps: (1) preparing the soybean protein amyloid fiber; (2) compounding ice cream; (3) preparing an ice cream emulsion; and (4) hardening and forming. According to the method, the characteristic that the soybean protein amyloid fiber can better inhibit ice crystallization is applied, the melting rate of ice cream is reduced to 26.38 + / -0.12 from the original 37.17 + / -0.03, and the SAFs content reaches 4.00 + / -0.34%. An experiment for inhibiting ice crystallization by amyloid fibers proves that SAFs prove the ice crystallization activity in the low-calorie ice cream stored at-18 DEG C for 7 days. The APFs are adsorbed on an air-water and fat-water interface, and the APFs have significant influence on the melting rate, appearance and color, particle size distribution, hardness, rheological properties and smell flavor of the ice cream. The research proves that SAFs is a cheap food-grade ice crystal active substance and has great potential in frozen desserts such as ice cream.

The invention discloses a preparation technology of an animal protein product capable of improving texture uniformity, and belongs to the technical field of animal protein product processing. The process comprises the following steps: S1, putting animal meat paste into a chopping and mixing pot, keeping the temperature of the chopping and mixing pot to be less than or equal to 5 DEG C, mixing and chopping the animal meat paste with 60-70% of formula amount of ice water, and chopping and mixing at 1200rpm for 3-5 minutes to form a protein continuous phase so as to obtain a fine meat paste base; s2, cassava starch and ice water with the amount being 20%-30% of the formula amount are premixed into turbid liquid, the turbid liquid is added into the fine and smooth meat paste base to be chopped and mixed at the speed of 800 rpm for 2-3 minutes, the protein continuous phase is filled with the cassava starch, and a starch filling phase is obtained; and S3, premixing the soybean protein with the remaining formula amount of ice water, adding the mixture obtained in the step S2, and chopping at 500rpm for 1-2 minutes to obtain the meat paste with uniform texture. The method can improve the texture uniformity of the animal protein product.

The application belongs to the field of SOD preparation, and discloses a preparation method and device of SOD resistant to pepsin degradation, which comprises the following steps: S1 powder preparation: dissolving SOD fermentation pure liquid in a buffer solution with pH of 5.2-7.8, adding protective agent and tea yellow in sequence, stirring, filtering, and placing in a freeze dryer to prepare freeze-dried powder; S2 drying; S3 tabletting; S4, coating liquid preparation: dissolving wheat gliadin and soybean protein in a mixed solution prepared from water and ethanol with a volume ratio of 1:1, wherein the mass ratio of the wheat gliadin and the soybean protein is 0.5-1:1, adding glycerol, stirring for 20 min by using a magnetic stirrer, and ultrasonicating for 40 s; S5, coating: placing the tablets in a coating machine, setting air inlet volume, air inlet temperature, pan rotating speed, atomization rate, fan face pressure, and mortar flow, until the coating weight increases to 3%-10% in mass fraction and the coating thickness is 20-50 μm, and then drying and cooling. The prepared SOD is not easy to be photolyzed and can resist gastric acid degradation to ensure the complete activity of the SOD.

Belongs to the field of cell culture media. The stem cell culture medium contains 20-80% of protein hydrolysate on the basis of the weight of the total components in the stem cell culture medium. The protein hydrolysate comprises one or more of a high free amino acid yeast hydrolysate, a high nucleotide yeast hydrolysate, a high glutathione yeast hydrolysate, a high polypeptide type yeast hydrolysate, a rice protein hydrolysate, a high glutamine wheat protein hydrolysate, a pea protein hydrolysate and a soybean protein hydrolysate. The animal stem cell natural culture medium is prepared by taking the full-nutrition protein hydrolysate as a core raw material, so that the nutritional requirements of animal stem cell proliferation can be met under the condition of not additionally adding or adding a small amount of amino acids, vitamins, growth factors and serum, and the cost of the stem cell culture medium is effectively reduced; therefore, the method has a wide application prospect in the field of food such as cell culture meat.

The invention discloses a preparation method of low-sugar paper food, which is characterized in that sorghum is subjected to curing (baking) and enzymolysis to obtain low-sugar carbon water liquid; performing enzymolysis on soybean protein powder, sodium caseinate and papain, and performing sieving and colloid milling to obtain protein liquid; and adding the protein liquid, the low-sugar carbon water liquid, polyethylene glycol and medium-chain triglyceride, stirring, homogenizing and drying to obtain the paper food with the thickness of 0.1-3mm. The paper sheet food is thin in appearance, good in dissolubility, capable of being dissolved in oral saliva, fine and smooth, capable of being eaten without chewing and low in sugar content.

The utility model relates to the technical field of soybean protein pretreatment, in particular to a pretreatment device for soybean protein extraction, which comprises a main body mechanism serving as a device main body, the main body mechanism comprises an outer shell and is provided with an anti-blocking mechanism used for avoiding blockage in the soybean crushing process, and the outer shell is provided with an anti-blocking mechanism. And a separating mechanism for simply and conveniently separating bean dregs from crushed soybeans is arranged in the main body mechanism. The separating mechanism is arranged, so that bean dregs can be effectively separated when the screen plate is detached, when the device normally screens crushed soybean materials, the crushed soybean materials with composite specifications slide towards one side under the action of a separating plate after passing through the screen plate, and after the soybean crushing is completed, the bean dregs are separated from the screen plate. The separating plate is rotated by 120 degrees through the rotating handle, at the moment, the sieve plate is pulled out through the pulling block, bean dregs on the sieve plate fall to the other side under the action of the scraping plate and the scraping block, the situation that smashed soybean is mixed with the bean dregs is avoided, and the soybean discharging quality is guaranteed.

The present invention provides a high-viscosity soybean meal yogurt and a preparation method thereof, comprising the following steps: subjecting soybean meal to constant-temperature enzymatic hydrolysis to obtain enzymatically hydrolyzed soybean meal, mixing the enzymatically hydrolyzed soybean meal with soybean meal powder and purified water, and wet-processing ultrafine grinding to obtain soybean meal slurry; mixing the soybean meal slurry, pectin, agar powder, diacetyl tartaric acid mono- and diglycerides, and hydroxypropyl distarch phosphate, heating the mixture in a water bath, adding sunflower oil, granulated sugar, soybean milk powder, and soybean protein, and stirring evenly to obtain a mixed material; shearing; high-pressure homogenization; pasteurization; and fermentation. The present invention reduces the particle size of the soybean meal slurry and improves the taste through wet-processing ultrafine grinding, enzymatic hydrolysis, microbial fermentation, and high-pressure homogenization, while also utilizing high-pressure homogenization to increase stability; utilizing protease to treat the soybean meal slurry, thereby not only improving the granularity of the soybean meal but also enriching the nutritional components of the slurry system; utilizing lactic acid bacteria fermentation to improve the beany and bitter taste of the soybean meal and impart a unique fermented aroma to the slurry system.

The invention relates to a side slope alkali-reducing ecological substrate layer and a preparation method thereof. The substrate layer comprises planting soil, a hydraulic inorganic cementing agent, an alkali-reducing composition, a bionic feather structure formed by spraying and adhering carbon fibers and soybean protein fibers, and an additive; the bionic feather structure contains hydrophilic colloidal particles and a halophilic and alkaliphilic biological agent. A slowly-released acidic group is introduced into the alkali-reducing composition, so that alkalinity is continuously neutralized, and the problem that plants are difficult to grow due to the fact that the pH value of soil is maintained to be 11-14 is solved. Moreover, the bionic feather structures dispersed in the matrix form tiny pores, a large amount of air is stored in the tiny pores, a barrier for effectively preventing convection of cold and hot air is formed, and the temperature stability of the matrix layer is improved; the hydrophilic colloidal particles in the matrix can keep the fluffy and breathable properties of the matrix and avoid water loss and vegetation root system damage caused by dry cracks on the surface of a base layer, so that rooting and survival of plants can be restored, and wind erosion resistance and water erosion resistance are also facilitated.

The invention relates to the technical field of bean product processing, in particular to a preparation method of fermented probiotic fortified dried bean curds.The preparation method comprises the steps that soybeans and black beans serve as raw materials, mixed soybean milk is prepared through soaking, cleaning and pulping, lactic acid bacteria and bifidobacterium leavening agents are inoculated, the pH and the temperature are adjusted for primary fermentation, then fermented soybean milk is obtained through heat treatment and filtration, and the fermented soybean milk is obtained; the preparation method comprises the following steps: preparing microcapsules containing active bifidobacteria from sodium alginate-chitosan, heating fermented soybean milk, curdling with brine, pressing into bean curd blanks, soaking with functional components, smearing with a probiotic microcapsule suspension, carrying out vacuum drying, soaking with seasoning liquid, carrying out hot air drying, carrying out surface smearing with liquid for air drying, and carrying out vacuum packaging and sterilization to obtain a finished product. According to the process, fermentation and probiotic microcapsule technologies are combined, functional characteristics are given to the product, the digestibility and bioavailability of soybean protein are improved through lactobacillus fermentation, various functional peptides with physiological activity are generated, and the nutritional value of the product is remarkably improved.

The invention discloses a soybean protein adhesive film and a preparation method thereof. The soybean protein adhesive film is prepared from the following raw materials: 6 parts of soybean protein, 0.1-1 part of an alkalizer, 0.5-5 parts of a protein denaturant, 1.2-2.4 parts of a polyol plasticizer and 30-60 parts of a solvent. The preparation method comprises the following steps: S1, dispersing soybean protein in a solvent to form a suspension, adding an alkalizer and a protein denaturant to obtain a mixed solution A, and heating and stirring for protein denaturation treatment to obtain a denatured soybean protein solution; s2, adding a polyol plasticizer into the modified soybean protein solution, and uniformly mixing to obtain a film forming solution; s3, coating a substrate with the film forming liquid to form a wet film; and S4, drying the wet film to obtain the soybean protein glue film. By reasonably using the basifier, the protein denaturant and the plasticizer, the solid content of the soybean protein adhesive film is improved, so that the prepared soybean protein adhesive film exists in a solid adhesive film form, the amount of water needing to be evaporated in the hot pressing process is reduced, and the problem that the solid content of traditional liquid soybean meal adhesive is low is thoroughly solved.

To provide a textured soybean protein material for providing a meat-like food with seasoning sufficiently infiltrated while duplicating the varied (non-uniform) textures of natural meat when eating.SOLUTION: Textured soybean protein material comprises fiber-like soybean protein, and the fiber-like soybean protein contains water, carbohydrate and calcium. The content of the water is 40 wt.% or higher based on the total weight of the textured soybean protein material.The content of the carbohydrate in terms of solid content is 10 wt.% or higher based on the total weight of the textured soybean protein material.The fiber-like soybean protein exposes from the surface of the textured soybean protein material.SELECTED DRAWING: Figure 1

The invention belongs to the technical field of breeding, and particularly relates to a low-cost larimichthys crocea parent fish feed with high vegetable protein replacing fish meal. The invention discloses a feed additive, which accounts for the total weight of the feed. The low-cost pseudosciaena crocea parent fish feed comprises 10% of Peru steam fish meal, 23% of soybean protein concentrate, 12.5% of corn protein powder, 8.25% of shelled soybean meal, 18.4% of high gluten flour, 8% of chicken meal, 3% of blood cell powder, 2.5% of feather meal, 2% of soybean oil, 3.5% of fish oil, 2% of soybean lecithin oil, 1% of mineral premix, 0.2% of vitamin premix, 1.25% of beer yeast, 0.1% of vitamin C phosphate, 0.1% of glucan and 2% of monocalcium phosphate. The traditional Chinese medicine composition is prepared from, by weight, 0.6% of squid paste, 0.1% of ethoxyquin, 1% of taurine and 0.5% of choline chloride. The larimichthys crocea feed is reasonable in formula design, soybean protein concentrate and the like are used for replacing part of fish meal in traditional larimichthys crocea feed, the feed manufacturing cost and the larimichthys crocea parent fish feeding cost can be effectively saved, and meanwhile the growth performance of the larimichthys crocea parent fish is not remarkably affected.

The application discloses a kind of fermented Chinese herbal medicine feed suitable for rice-fish integrated breeding mode and preparation method thereof, and the specific component and weight fraction of feed are as follows: imported fish meal 5 parts, soybean meal 22 parts, chicken meal 8 parts, peanut kernel cake 10 parts, rapeseed meal 10 parts, wheat flour 31.95 parts, soybean protein concentrate 5 parts, soybean oil 4 parts, vitamin C polyphosphate 0.1 part, choline chloride (50%) 0.2 part, premix (compound vitamins and compound minerals) 1 part, calcium dihydrogen phosphate 2 parts, lysine hydrochloride (78%) 0.35 part, methionine (99%) 0.2 part, threonine (98%) 0.2 part, compound probiotics 0.01 part, compound Chinese herbal medicine 0.2-2 parts.The base feed is mixed with strain activation liquid uniformly, then bagged, fermented moisture is regulated to 35%, and placed at room temperature for 5-7 days at 25 DEG C to obtain fermented Chinese herbal medicine feed suitable for rice-fish integrated breeding mode.The application adds compound probiotics and compound Chinese herbal medicine, which has the advantages of promoting fish growth, improving feed utilization, improving muscle quality and the like.

The invention discloses a chemical preparation process for modifying waste glass to replace cement mortar fine aggregate, and solves the problems that when the existing waste glass fine aggregate is used for lining mortar, the interfacial compatibility is poor, the high salt-sewage synergistic corrosion resistance is weak, and the lining mortar is easily damaged by dry-wet alternation and sewage scouring. The method comprises the following steps: a pretreatment stage: crushing waste glass, dispersing with an EDTA-2NaCa aqueous solution, drying to obtain surface activated glass fine aggregate, and synchronously preparing premixed slurry containing a maleic anhydride cross-linked modified soybean protein-pectin compound and alkaline leaching modified lithium iron phosphate residues; in the modification preparation stage, cement hydration is started firstly, then the premixed slurry and the modified bismuth system-MnO2 composite photocatalytic waste optical fiber preform glass powder are added, and finally the surface activated glass fine aggregate is mixed to be stirred and formed. According to the process, the interface bonding strength, corrosion resistance, scouring resistance and ASR resistance can be improved, waste glass solid waste recycling is facilitated, and the prepared fine aggregate adapts to the working condition of a coastal underground blow-off pipeline and can be used for preparing high-performance lining mortar.

The invention relates to the technical field of soybean meal processing, and discloses a soybean meal raw material treatment method, soybean meal and animal feed, the method comprises the following steps: (1) mixing a soybean meal raw material with a pretreatment reagent, and respectively carrying out first extraction, second extraction and solid-liquid separation to obtain a first solid phase; the pretreatment reagent comprises organic alcohol, citric acid, fructo-oligosaccharide and water; the temperature of the second extraction is 15-45 DEG C higher than that of the first extraction; (2) mixing the first solid phase with an enzyme preparation, performing enzymolysis, and performing solid-liquid separation on a product after enzymolysis to obtain a second solid phase; the enzyme preparation comprises phytase, cellulase and non-starch polysaccharide enzyme. By adopting the method disclosed by the invention, the content of antinutritional factors in the soybean meal raw material can be fully reduced, the protein content of the product is increased, the efficient utilization and low immunity characteristics of soybean protein are considered, and the enzymolysis soybean meal product with high protein, low antigen, low small peptide, low bad oligosaccharide, strong stability and good palatability can be obtained without excessive enzymolysis.

The utility model belongs to the technical field of mattresses, and particularly relates to a fully-detachable freely-adjustable sleeping mattress which comprises an outer wrapping seat and an outer cloth cover, the outer wrapping seat and the outer cloth cover are opened and closed through a zipper, an inner cavity is formed between the outer wrapping seat and the outer cloth cover, the inner cavity is filled with a 3D space fiber cushion and a graphene Q elastic cotton cushion, and the 3D space fiber cushion and the graphene Q elastic cotton cushion are arranged in the inner cavity. The mattress is arranged to be of a detachable structure through the zippers, internal filler can be detached, moist filler can be aired conveniently, soybean essence parts extracted from soybeans layer by layer are made into soybean protein fibers through the bioengineering technology, and the mattress is hard in sleep feeling, has good supporting performance and rebound resilience and is more comfortable and healthy compared with a traditional coir mattress; the open structure of the memory foam is combined with the three-dimensional supporting property of the gelator, the body pressure is effectively and uniformly supported according to different pressure on each part of the body, the specific antibacterial and deodorizing characteristics of the wormwood are reserved, the function of releasing negative ions is also realized, and the good supporting property and rebound resilience are realized.

The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 20% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.