67 results about "Sugar consumption" patented technology

The present invention relates to a process for brewing a yellow wine by adding seriflux. According to the process, a specially made rice steeping seriflux is adopted as an acid generation agent used at a yellow wine fermentation early stage, and is added to cooked rice so as to quickly generate acid and provide an initial acidity of the fermented mash and acid substances, such that a subacidity environment is provided for beneficial microorganisms in yeast and wheat koji, rapid growth and reproduction of the beneficial microorganisms are easily performed, growth of mixed bacteria is inhibited, normal fermentation is rapidly performed, and alcohol is produced; a rice steeping process can be completed only by achieving a saturated state of rice after water absorption and completely dissolving protein and fat, such that a rice steeping time can be effectively shortened, and microorganism growth and reproduction, and rice sugar consumption caused by long time rice steeping can be avoided. The process comprises: rice preparing, soaking, steam boiling, cooling, addition of seriflux, seeding yeast and wheat koji, fermenting, fermentation post-treatment, and finished product packaging.

The invention provides milk and cereal beverage with quinoa malt and a method for producing the milk and cereal beverage.The milk and cereal beverage comprises, by weight, 70-80% of quinoa malt primary pulp, 6-8% of xylitol, 0.4-0.6% of compound emulsifying stabilizers and the balance purified water.The method includes germinating quinoa to obtain the fresh quinoa malt, cleaning and grinding the fresh quinoa malt to obtain thick liquid, and homogenizing and centrifugally separating the thick liquid to obtain the quinoa malt primary pulp; mixing the quinoa malt primary pulp, the xylitol, the compound emulsifying stabilizers and the purified water with one another to obtain the milk and cereal beverage by means of preparation.The milk and cereal beverage and the method have the advantages that the content of proteins in the detected milk and cereal beverage is higher than or equal to 1.5%, and the content of total flavonoid in the detected milk and cereal beverage is higher than or equal to 15 mg/100 mL; the milk and cereal beverage is white, has unique flavor, contains bioactive substances such as the total flavonoid and is free of animal proteins or cholesterol, and accordingly natural, healthcare, compound and low-sugar consumption requirements pursued by people can be completely met.

Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products.

The invention provides application of neohesperidin in preparing of diabetes preventive treatment compound medicines or health care products. Neohesperidin is extracted and separated from citrus grape fruit tengyuch euonymus bark layers and is subjected to glucose and lipid metabolism biological activity research, and just as naringin, neohesperidin can obviously increase hepatic cell glucose consumption, improve phosphorylation levels of glucose and lipid metabolism related protein adenosine monophosphate activated protein kinase (AMPK) and lipid synthesized key protein activated calcium carbonate (ACC) and cooperate to reduce triglyceride level in lipopexia hepatic cells molded by free fatty acid, has effects of prompting reduction of blood sugar and blood lipid levels, and effect concentration of neohesperidin is far lower than that of positive medicine metformin. Neohesperidin can serve as ancillary drugs or health care products to be used for preventive treatment of diseases related to glucose and lipid metabolism disorder.

Provided herein are microalgae of a Thraustochytrid and a method for preparing bio-oil using the same, and more particularly, Aurantiochytrium sp. LA3 (KCTC12685BP) having bio-oil producibility, and a method of preparing bio-oil, particularly bio-oil having a content of omega-3 unsaturated fatty acids of 30% by weight or more based on total fatty acids, characterized by culturing the microalgae. The microalgae Aurantiochytrium sp. LA3 (KCTC12685BP) described herein has a rapid sugar consumption rate when being cultured using glucose as a carbon source, has a high oil content, allows cells to be cultured at a high concentration, and allows oil to be obtained in high productivity and a high yield, and thus, may produce bio-oil more economically and environmentally friendly.

The invention relates to a method for preparing porcine circovirus type 2 inactivated vaccine by utilizing a bioreactor, wherein the bioreactor is a riptide type bioreactor; a circulatory system is composed of a perfusion bag and a riptide bag; a cell culture bag is built in the perfusion bag; a paper carrier is in the cell culture bag; and the method comprises the following steps of: culturing PK-15 cells; inoculating porcine circovirus type 2; culturing the porcine circovirus type 2, measuring sugar consumption by taking a virus maintenance solution, and obtaining a virus solution when the sugar consumption is decreased; and preparing the porcine circovirus type 2 inactivated vaccine. The method for preparing the porcine circovirus type 2 inactivated vaccine by utilizing the riptide type bioreactor disclosed by the invention is small in production site, low in labour intensity, relatively lower in production cost, simple in operation, low in inter-batch difference, and high and steady in product quality; full-automatic micro-computer control can be achieved; and the prepared porcine circovirus type 2 inactivated vaccine is good in safety, high in immune efficacy and low in side effect and has the better immune protective effect on virulent attack of porcine circovirus type 2.

The invention discloses a fermentation method for producing L-isoleucine. The method comprises seed culture and fermentation culture, wherein in the fermentation culture process, the concentration ofresidual sugar in fermentation liquor is controlled below 0.5g/L, and the sugar consumption rate is maintained below the maximum sugar consumption capacity of thalli; when heteroacid starts to be accumulated rapidly, the sugar consumption rate is gradually reduced until the fermentation liquor is discharged out of a fermentation tank. The method is simple and easy to implement, accumulation of theheteroacid is obviously inhibited, accumulation of the heteroacid is further reduced while the acid production level is increased, the acid yield of the 50-L tank reaches 44.7 g/L, and the total heteroacid is only 3.5 g/L.

The invention provides a method for continuous cycle fermentation production of citric acid. The method comprises slurry mixing, injection liquefaction, continuous elimination and continuous fermentation. The method adopts high-efficiency combined pipe conveying equipment. The high-efficiency combined pipe conveying equipment comprises stepped fermentation tanks and realizes single-line continuous production, wherein each one of production lines comprises the 8-10 fermentation tanks. In a fermentation period, a back flow and a flow amount are controlled according to residual sugar consumption of fermentation liquor flowing out of the tail fermentation tank and acid production situation so that the final residual reducing sugar content is less than 0.1% and an acid yield is close to or more than an amount of post-inoculation total sugar and thus the fermentation is in a continuous fermentation state. The method overcomes the defects of the existing batch single-tank fermentation, effectively realizes mechanization and automation, reduces labor intensity, improves an equipment utilization rate and a fermentation conversion rate, does not produce environmental pollution in fermentation, and is suitable for industrial fermentation production of citric acid.

The invention discloses a novel technique for preparing natural donkey-hide gelatin, and relates to the field of traditional Chinese medicine preparation. According to a conventional technique for preparing natural donkey-hide gelatin, crystal sugar is contained in natural donkey-hide gelatin so that users restricted by sugar consumption are prevented from taking the natural donkey-hide gelatin and many women who are afraid of putting on weight dare not to take the natural donkey-hide gelatin for a long period of time, thereby restricting the use of the natural donkey-hide gelatin. Moreover, soybean oil used in the conventional technique for preparing natural donkey-hide gelatin brings many unpredictable safety hidden troubles to donkey-hide gelatin users, since a lot of transgenic soybeans flow into domestic oil milling factories and transgenic contents in soybean oil used by the conventional preparation are difficult to detect. The novel technique for preparing natural donkey-hide gelatin is characterized in that the natural donkey-hide gelatin comprises 50-100 parts of donkey skins, 2-5 parts of erythritol, 1-3 parts of grape seed oil and 1-2 parts of yellow rice wine, and can be prepared into donkey-hide gelatin blocks, donkey-hide gelatin powder and donkey-hide gelatin paste. According to the novel technique of the invention, the scope of application of donkey-hide gelatin is expanded, safety hidden troubles for use are eliminated, efficacies of donkey-hide gelatin such as blood nourishment and enrichment, yin nourishment and dryness moisturization, beauty treatment and skin improvement, and human body immunity enhancement are better exhibited, and the health service for the public are guaranteed more safely and effectively.

The invention provides a method for increasing the yield of 5-hydroxytryptophan. In the acid production stage of the middle fermentation stage, the ventilation quantity is reduced, the dissolved oxygen is reduced and citric acid is fed, so that sufficient reducing power in the BH4 synthesis process is ensured, the sugar supplementing rate is reduced after bottom sugar is consumed completely, and accumulation of tryptophan is reduced; according to the method, the yield of 5-HTP is increased and the intermediate product tryptophan is reduced by controlling dissolved oxygen to a suboptimal dose of cells, feeding citric acid to inhibit an EMP pathway, enhancing an HMP pathway and reducing the glucose feeding rate in the fermentation process, the intermediate product tryptophan is reduced, the problems that tetrahydropterin is oxidized and consumed in the biological fermentation process, the reducing power in the synthesis process is insufficient, and the yield of 5-HTP is affected due to excessive accumulation of tryptophan are solved.

The invention discloses a method for preparing nucleases P1 by using fossilized penicillium citrinum. A porous reticular material after chemical modification is used as a fossilizing medium, a fossilizing method suitable for different fermentation vessels is provided, and the method is applied to fossilized fermentation and production of the nucleases P1. A carrier material used for immobilized cells is subjected to the corresponding process of chemical modification, when being used as the fossilizing carrier, the carrier material has the characteristics of being stable, good in biocompatibility, high in mass transfer efficiency and repeatable in use, production and application of repeated batch fermentation of the penicillium citrinum in various fermentation vessels can be realized, the fermentation period is greatly shortened, besides, sugar consumption and the production cost are reduced, and the production rate of the nucleases P1 and the utilization rate of the equipment are greatly improved.

The invention relates to the technical fields of spreading cultivation of microorganism strains and fermentation of ethanol and discloses a spreading cultivation method for saccharomycetes, application of the spreading cultivation method and a method for fermenting ethanol. The spreading cultivation method comprises the step of with liquefied mash as a raw material, sequentially carrying out intermittent spreading cultivation and continuous spreading cultivation on activated saccharomycetes under an aseptic condition. The implementation manner of the continuous spreading cultivation comprises the step of simultaneously introducing the liquefied mash and discharging a culture solution in the same volume flow rate after the intermittent spreading cultivation is finished, wherein the volume flow rate is (0.1-0.6)V/h, and V is the volume of the culture solution when the intermittent spreading cultivation is finished. By utilizing the spreading cultivation method, the number of the saccharomycetes can be effectively controlled, the activities of the obtained saccharomycetes are relatively high, and the sugar alcohol conversion rate and wood sugar consumption rate in a fermentation process can be obviously increased.

The invention discloses a preservation method of a shiitake mushroom, and belongs to the field of edible funguspreservation. The preservation method includes the following steps that a fresh and disease-free shiitake mushroom is harvested, a heat pump dryer is used for dehydrating the shiitake mushroom, the condition is controlled as: the temperature is at 25-30 DEG C, the relative humidity is 40%-50%, the placement mode: gills face down and show a 45-degree angle to the planeand 135-degree included angle to the wind direction, so that the water loss amount of the shiitake mushroom is up to 10%, and the dehydrated mushroom is stored under the condition of room temperature. The research shows that the preservation method can reduce activity of polyphenol oxidase during storage of the shiitake mushroom and improve the degree of brown stain; soluble sugar consumption is delayed, the content of flavoring substances is increased, and the quality of the shiitake mushroom is increased; and breathing intensity is reduced, the peak breathing time is delayed, and the preservation method has the preservation effect on the shiitake mushroom. The storage period of the shiitake mushroom treatedby the preservation method can be extended from original 2-4d to 7d, the sale area of the shiitake mushroomcan be greatly expanded under the normal temperature condition, and immeasurable economic benefits are brought.

The invention belongs to the field of biotechnology, and particularly relates to a production method for efficiently secreting and expressing porcine epidemic diarrhea virus S1 protein. According to the invention, amplifying and expressing porcine epidemic diarrhea virus S1 protein through a poly-fiber paper carrier by using a cell bioreactor, culturing for 2-3 days by using a DMEM (Dulbecco Modified Eagle Medium) containing 10% fetal calf serum in a cell culture stage, discarding all the culture medium, washing with PBS (Phosphate Buffer Solution) for 1-2 times to remove the serum, then completely replacing the culture medium with a serum-free culture medium and starting to produce and express the porcine epidemic diarrhea virus S1 protein; collecting part of the culture medium every 3-5 days, adding serum-free culture medium again, and supplementing glucose according to the sugar consumption of cells every day to keep the concentration of the glucose is kept at 4 g/L. By adopting the method provided by the invention, the expression level of cells is effectively improved, the manufacturing cost of vaccines is reduced, and a foundation is laid for realizing large-scale production of vaccines.

The invention relates to a preparation method of high-density yeast fermentation liquor. The method comprises the following steps: performing size mixing on corn, soybean meal and water, respectivelyadding high-temperature amylase, glucoamylase and acidic protein for thorough enzymolysis, and carrying out solid-liquid separation to obtain solid wet residues and a diluted composite nutrient solution; diluting a part of the diluted composite nutrient solution, inoculating the diluted solution with a yeast seed solution for culturing, and carrying out reduced-pressure evaporation on the residualdiluted composite nutrient solution to obtain a concentrated solution; and in the culture process, controlling sufficient dissolved oxygen in a fed-batch manner of the concentrated composite nutrientsolution and nutritive salt, stopping feeding when the yeast density is maximum, acquiring yeast fermentation liquor when the fermentable sugar is used up, and performing standing to obtain high-density yeast liquid. According to the invention, different enzyme preparations are used for enzymolysis to obtain sugar and amino acid required by yeast growth, and the high-density yeast liquid is obtained in a continuous fed-batch fermentation and batch discharge manner, so that the yeast content is increased, the fermentation and sterilization steam consumption is small, the production water consumption is low, the discharge amount of tank washing wastewater for a fermentation tank is reduced, and the effects of energy conservation, consumption reduction and clean production are achieved.

The invention discloses a method for intelligently controlling the sweetness of seedless watermelons. In the method, equipment comprises a greenhouse, a motor, a temperature sensor, a microcomputer processor and a plant growth lamp; the greenhouse comprises a roller shutter door; the roller shutter door is connected with the motor; the temperature sensor, the plant growth lamp and the motor are connected with the microcomputer processor; the shed door is closed in daytime, and the microcomputer processor sends out a working signal to turn on the plant growth lamp and regulate the temperature of the plant growth lamp; and at night, the microcomputer processor sends out a working signal to drive the motor to open the shed door, the temperature sensor is used for monitoring the temperature inthe greenhouse, and when the temperature is over a set temperature, the microcomputer processor is informed to stop the running of the system. According to the invention, the plant growth lamp and the shed door are controlled, and good illumination means good photosynthesis and high sugar content. The greenhouse door is opened at night, the temperature is low, and the respiratory action is weak,so that the sugar consumption is reduced. Temperature difference of daytime and night is increased, so that the accumulation of sugar inside the watermelons is accelerated, and the quality is improved.

The invention discloses trepan and inulin fermented pair-network gel jelly. The trepan and inulin fermented pair-network gel jelly comprises, by weight, pineapple juice, corn steep liquor, citric acid, glucose, micro mineral elements, acetobacter xylinum, peach gum, nanometer zeolite powder, trepan, inulin, soybean isoflavone, soybean oligosaccharides, taurine, biological calcium, bioselenium, a proper amount of deionized water and a proper amount of water. The boiled pineapple juice and corn steep liquor are adopted as main materials and fermented with the acetobacter xylinum, so that the cellulose fermented jelly is prepared, and the jelly has the good organoleptic quality. Meanwhile, through addition of the nutrient substance namely the trepan nanometer powder, the nutrition and health care effects of the jelly are improved; through the nutrient substances of nanometer inulin, soybean isoflavone, soybean oligosaccharides, taurine, biological calcium and bioselenium, the nutrition and health care effects of the jelly are further enhanced; and meanwhile, sugar consumption of the jelly is reduced through the inulinm, and taste of the jelly is improved.

The invention relates to a method for producing alcohol by using crop stalks as a raw material, in particular to a method for producing alcohol by using stalks of jerusalem artichoke as a raw material and adopting immobilized yeast fermentation of inulin, which solves the problems of producing alcohol by using jerusalem artichoke powder and utilizing the stalks of jerusalem artichoke. The method comprises the following steps of: 1, preparing yeast seed liquid; 2, preparing and pre-treating an immobilized carrier; 3, preparing immobilized yeast; 4, pressing or extracting the jerusalem artichoke to obtain jerusalem artichoke juice; and 5, adding the stalk-stem immobilized yeast into the acidified jerusalem artichoke juice according to the carrier addition amount of 10 to 30 percent for alcohol fermentation. By adopting the technique, the fermentation environment adaptation period of the yeast is shorted, the fermentation period is shorted, the sugar consumption when the yeast is propagated is lowered, and the utilization rate of equipment is high. Therefore, under conditions of not increasing personnel and equipment, the alcohol yield is increased, the fermentation production capability is improved, and the economic benefits are obvious.

The invention relates to a chrysanthemum crunchy rice candy, and belongs to the technical field of processing and production of agricultural and sideline products, wherein the chrysanthemum crunchy rice candy is prepared from chrysanthemum, glutinous rice, maltose, vegetable oil, walnut kernel, peanut kernel, sesame kernel and water. According to the present invention, the chrysanthemum is added in the glutinous rice cooking water, and the chrysanthemum petals are spread during the molding shaping, such that the whole crunchy rice candy has the color, the fragrance and the taste of the chrysanthemum; the cooked glutinous rice is stir-fried sequentially with three batches of oil sand to prepare the oil crunchy rice, wherein the heat and the oil are transferred by the sand particles, such that the oil consumption can be minimized while the oil crunchy rice is uniformly heated to properly puff; the oil sugar water is prepared from a small amount of maltose and vegetable oil, and is stirred into the oil crunchy rice to prepare the crunchy rice candy, such that the crunchy rice candy has the corresponding sweetness and the corresponding viscosity; and the prepared chrysanthemum crunchyrice candy has characteristics of crisp, refreshing, fragrant and sweet taste, rich aftertaste, comprehensively-reduced oil consumption and the comprehensively-reduced sugar consumption and increasedspecial flavor, and is the health product meeting the needs of the times.