201 results about "Well nourished" patented technology

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

The invention relates to the field of aquatic feed, and provides a low-temperature adhesive type aquatic feed particle composition and a preparation method thereof. The composition is composed of puffed soybean meal, flour, fish meal, low-temperature directed enzyme, microcrystalline cellulose, modified zein nanoparticles, a protein adhesive and a modified zein ethanol water solution. The preparation method comprises the following specific steps: reacting soybean protein isolate with cross-linking enzyme to generate a protein adhesive, reacting proanthocyanidins with gallic acid to generate gallic acylated proanthocyanidins, and carrying out multi-step treatment on zein. Experimental results show that the composition has excellent water resistance and oxidation resistance, and the growth efficiency and the survival rate of aquatic animals are remarkably improved. The preparation method is simple, the cost is low, heat-sensitive substances in the feed are not damaged, and an economical, efficient and nutrient-rich feed solution is provided for aquaculture.

The invention discloses kale fruit and vegetable composite juice and a preparation method thereof. The composite juice consists of the following components in percentage by weight: 23-27% of apple juice, 32-34% of celery juice, 7-9% of green cucumber juice, 7-9% of pineapple juice and 23-27% of kale juice. During preparation, the raw materials are pretreated, mixed and blended, and then are sequentially subjected to vacuum degassing, ultrahigh-pressure sterilization and refrigeration. According to the method, the taste is improved through composite enzymolysis and quick-freezing synergistic treatment, a nanoscale homogeneous stable system is adopted, the nutrition is reserved through stepped ultrahigh-pressure sterilization, and nutrition complementation is achieved through accurate compounding. The prepared compound juice is good in taste, rich in nutrition and high in stability, and has remarkable process advancement and product practicability.

The invention discloses a culture medium of a lacrimal gland organ and a culture method of the lacrimal gland organ, and the culture medium of the lacrimal gland organ is composed of a basic culture medium, R-spodin3, Noggin, B27, N-acetyl-L-cysteine, trehalose, vitamin C, glutathione, an adenylate cyclase activator, A8301, PGE2 and FGF10. The culture medium for lacrimal gland organ culture, provided by the invention, is prepared from various cell factor components according to an optimized proportion, and is simple and reasonable in components and rich in nutrition; when the culture medium is used for culturing the lacrimal gland organoid, the formation and growth of the organoid can be promoted, an in-vivo complex microenvironment is further simulated, the organoid is closer to an in-vivo physiological state, an organoid model is better constructed so as to evaluate the influence of drugs on lacrimal gland functions, and a new platform is provided for drug screening; and a new way is opened up for follow-up treatment of diseases such as xerophthalmia in the future.

The invention discloses a preparation method of a stable Pickering emulsion based on enzymic method modified whey protein microgel particle-araboxylan covalent composite particle, which comprises the following steps: preparing whey protein microgel particles by cross-linking glutamine transaminase, mixing the whey protein microgel particles with an araboxylan solution, and adding an enzyme method modified whey protein microgel particle-araboxylan covalent composite particle to prepare the Pickering emulsion. Adding horse radish peroxidase and a hydrogen peroxide solution to carry out enzymatic modification to obtain a water phase, mixing the oil phase and the water phase according to a volume ratio, carrying out IKA homogenization, and then carrying out ultrasonic treatment to obtain a Pickering emulsion with stable covalent composite particles; the preparation method is simple, harmful substances cannot be generated in the preparation process, and meanwhile, the preparation method is low in production cost, short in production period, rich in nutrition, green, free of pollution and high in economic utilization value; the obtained Pickering emulsion has high viscosity and excellent storage stability and environmental stability, an effective delivery carrier construction strategy is provided for construction of a fat-soluble and heat-sensitive bioactive micromolecule delivery system, and the application range of protein microgel particles in the fields of food, medicine and the like is widened.

The invention provides a freeze-dried kelp egg drop soup block as well as a preparation method and application thereof. The freeze-dried kelp egg flower soup block is prepared from the following raw materials in parts by weight: 16 to 80 parts of kelp, 40 to 104 parts of eggs, 0.2 to 3.4 parts of table salt, 0.8 to 2.4 parts of starch, 2 to 18 parts of fresh ginger, 0.6 to 3.8 parts of sodium carboxymethyl cellulose, 1.2 parts of monosodium glutamate and 1.6 parts of chopped green onion. The kelp egg flower soup block prepared by the method is delicious in taste, rich in nutrition and good in rehydration property, the preparation method is scientific and reasonable, and the nutritional ingredients and flavor of the raw materials can be effectively reserved.

The invention relates to the field of food engineering, in particular to a fruit grain sandwich yoghourt cheese bar and a preparation method thereof. The fruit granule sandwich yogurt cheese stick comprises a core material and a skin material, the core material comprises fresh fruit granules and / or jam accounting for 25-35% of the weight of the core material, and the core material and the skin material both contain natural cream cheese, concentrated milk protein and yogurt, so that higher nutritional value is provided for the cheese stick. The fruit grain sandwich yoghourt cheese rod provided by the invention not only has various tastes and rich nutrition, but also can obtain the yoghourt cheese rod which is stable in structure and contains granular fresh fruit grains in the core material under the condition of not using more additives, and brings good sensory experience to consumers.

The invention belongs to the technical field of food processing, and particularly relates to a citrus gonggan whole fruit juice beverage and a preparation method thereof. The citrus gonggan whole-fruit juice provided by the invention is prepared by the following steps: performing whole-fruit juicing on a citrus gonggan raw material by adopting technologies such as fruit juice micronization combined with compound enzyme efficient catalysis and the like, performing wet-process superfine grinding treatment on tissues such as pulp and peel, effectively crushing, dispersing, homogenizing, emulsifying and sterilizing, and then adding compound enzyme for enzymolysis, debitterizing and sterilizing to obtain the citrus gonggan whole-fruit juice. The citrus gonggan whole fruit juice beverage prepared by the preparation method disclosed by the invention has the advantages of strong citrus gonggan flavor, moderate viscosity, rich taste, rich nutrition and high stability, and a theoretical basis is provided for developing high-quality citrus gonggan whole fruit juice products.

The application discloses a kind of based on biological floc regulation Pengze crucian high-efficiency breeding system and method, it is related to aquaculture system technical field;Including: water quality monitoring and regulation module, based on sensor array, real-time monitoring water temperature, basic physicochemical indexes such as pH, dissolved oxygen, conductivity, oxidation-reduction potential;Biological floc culture and regulation module, construct biological floc culture reactor.The present application is based on biological floc growth model and microbial community dynamic monitoring, can realize the fine cultivation and management of biological floc;According to the nutritional requirements and breeding environment conditions of Pengze crucian in different growth stages, accurately adjust biological floc culture parameters, directional cultivation is out of high-quality biological floc with moderate particle size, rich nutrition, rich in beneficial microorganisms;Biological floc in aquaculture water not only can be used as natural bait for Pengze crucian to feed, improve feed utilization rate, also can adsorb and degrade harmful substances in water, play the role of purifying water quality.

The invention belongs to the field of vinegar preparation, and particularly relates to health-preserving vinegar, a preparation method thereof and a movable health-preserving vinegar workshop. The health-preserving vinegar comprises the following raw materials in parts by weight: 90-110 parts of sorghum, 8-12 parts of millet, 8-12 parts of rice husks, 8-12 parts of black beans, 8-12 parts of soybeans, 8-12 parts of red dates, 2-4 parts of Chinese wolfberry fruits, 2-4 parts of apples and 2-4 parts of radix codonopsis. The preparation method comprises the following steps: crushing apples to obtain apple paste, crushing and mixing other raw materials, mixing the crushed and mixed raw materials with the apple paste and water, fermenting at 40-45 DEG C for 30-35 days to obtain vinegar culture, spraying vinegar, taking first sprayed vinegar, and filling and packaging after sampling inspection is qualified. The raw materials are scientifically matched, process parameters are accurate, and the product is rich in nutrition and mellow in flavor, has seasoning and health preserving effects, and is safe and reliable to eat.

The invention discloses coffee and dendrobium wine and a preparation method thereof, and belongs to the technical field of wine beverage preparation, the coffee and dendrobium wine comprises the following raw materials by weight: 35-45% of rice; 8%-25% of coix seeds; 5%-10% of dendrobium nobile; 35%-45% of coffee cherries; 2%-5% of distiller's yeast; 1%-3% of fruit koji; the dendrobium is one or more of dendrobium officinale, dendrobium devonianum and dendrobium nobile; the coffee cherries are Yunnan small-grain coffee. The coffee dendrobium wine prepared by the invention has the characteristics of mellow taste, unique fragrance, rich nutrition and the like, meets the increasingly diversified requirements of consumers on special wine products and the requirements on health preservation, can furthest reserve the effective components of dendrobium and coffee cherries, has excellent taste coordination, and is suitable for popularization and application. The coffee pulp wasted during coffee processing is turned into wealth, and the method is suitable for industrial production.

The invention discloses a preparation process of an appetizing and digestion-promoting vinegar beverage, which comprises the following steps: preparing materials, decocting, concentrating under reduced pressure, preparing the vinegar beverage and canning, namely selecting high-quality medicinal materials, extracting raw medicinal materials of radix glehniae, radix rehmanniae recen, radix polygonati officinalis and dendrobe to prepare target object powder, and then matching with Yongchun mature vinegar to form the appetizing and digestion-promoting vinegar beverage. The appetizing and digestion-promoting vinegar beverage prepared by adopting the preparation process has an excellent effect of eliminating dyspepsia, in addition, the appetizing and digestion-promoting vinegar beverage prepared by adopting the preparation process is sour, sweet and tasty, is rich in nutrition, and is rich in various amino acids, unsaturated fatty acids, organic acids, various vitamins, trace elements and the like, and the used medicinal materials are precious medicinal and edible traditional Chinese medicines, so that the appetizing and digestion-promoting vinegar beverage is free of toxic and side effects. The pungent smell of acetic acid is neutralized through medicinal material matching, and the method is more easily accepted by the public.

The invention relates to the technical field of food processing, in particular to noodles containing rumex hanus pulp and a production process of the noodles. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the noodles containing the rumex hanus pulp and the production process of the noodles are characterized in that the noodles are prepared by mixing the following raw materials by weight: 160-240 kilograms of wheat flour, 50-120 kilograms of rumex hanus pulp, 15-55 kilograms of selenium-enriched flour, 0.5-7 kilograms of edible salt, 160-240 grams of dietary alkali and 35-78 kilograms of drinking water. The rumex hanus noodles have the beneficial effects that the rumex hanus noodles are rich in nutrition: the rumex hanus pulp is added, so that the noodles are rich in various nutritional ingredients such as protein, vitamins, mineral substances and dietary fibers; the taste and quality are excellent: the optimized raw material ratio and accurate process control ensure that the noodles have good taste, toughness and cooking performance; the production process parameters are clear, the operation is standard, all procedures are closely connected, and large-scale production can be achieved through industrial equipment.

This invention discloses a production process for multigrain macaroni, comprising the following steps: 80-90 parts by weight of multigrain powder and 10-20 parts by weight of water are weighed, mixed, and pre-gelatinized at 80-100℃ for 5-15 minutes to achieve a gelatinization degree of 60-80%; then, the mixture is extruded using a twin-screw extruder at 50-70℃ and 2-5 MPa; followed by three-stage drying: the first stage at 40-50℃ and 70-80% humidity, the second stage at 50-65℃ and 50-60% humidity, and the third stage at 65-80℃ and 30-40% humidity, for a total drying time of 3-6 hours; finally, the product is cooled. This invention enhances the viscoelasticity of the dough through pre-gelatinization and avoids cracking through staged drying, resulting in macaroni with a complete shape, resistance to overcooking and clear broth, a chewy texture, a yield rate of over 80%, and rich nutritional value, making it suitable for industrial production.

The utility model discloses an intelligent meal steaming bin. A bin door is arranged in front of a bin body; a transmission chain is arranged at the lower end of the bin body; multiple layers of meal boxes are arranged above the transmission chain; a steam pipe and a heating pipe are arranged below the chain, and a refrigerating pipe is arranged above the bin body; a plurality of temperature sensors and humidity sensors are arranged in the bin body; the temperature sensor and the humidity sensor are both connected with the control center; the chain driving motor and the bin door driving pneumatic module are both connected with the control center. The electric rice cooker can automatically detect and adjust key parameters such as temperature, humidity and the like, and ensures that rice tastes delicious and is rich in nutrition; meanwhile, daily use of the user is greatly facilitated through remote control and reservation functions; in addition, the energy-saving heating element and the independent and sectional temperature control design further improve the energy utilization efficiency, and conform to the energy-saving and environment-friendly concept of the modern society.

The invention provides an American ginseng and saffron crocus compound nutrient solid beverage, belongs to the technical field of nutritious foods, and aims to solve the problems of single formula and insufficient efficacy of the existing solid beverage. The solid beverage is prepared from the following components in parts by weight: 55 to 65 parts of maltodextrin, 20 to 30 parts of inulin, 10 to 20 parts of medicinal and edible traditional Chinese medicine extract, 0.1 to 0.3 part of stevioside, 0.1 to 0.3 part of vitamin C, 0.0011 to 0.0022 part of vitamin B2 and 0.02 to 0.033 part of nicotinic acid, the medicinal and edible traditional Chinese medicine extract is obtained by mixing and extracting eleven medicinal and edible traditional Chinese medicinal raw materials such as American ginseng, Chinese yam, Chinese dates, astragalus membranaceus, angelica sinensis, poria cocos, radix ophiopogonis, saffron crocus, peach kernels, rhizoma zingiberis and cinnamon. The preparation method comprises the steps of water extraction of the traditional Chinese medicinal materials, filtration, concentration, alcohol precipitation, concentration, proportioning, mixing, spray granulation, drying, packaging and the like. The beverage is scientific in formula, rich in nutrition, good in taste and suitable for daily drinking of sub-health people, and has a good market application prospect.

The invention provides a pitaya peel and sugarcane juice compound fermented beverage as well as a preparation method and application thereof, and belongs to the technical field of beverages. According to the invention, pitaya peel is used as a main raw material, sugarcane juice is used as an auxiliary material to brew the composite fermented beverage, and the preparation method is optimized. The brewed compound fermented beverage is uniform and bright rose red, moderate in sour and sweet taste, fine and tasty, unique in flavor, rich in nutrition and high in oxidation resistance, and has the compound fragrance of the pitaya and the sugarcane juice. Meanwhile, the technical scheme of the invention also provides an important theoretical basis for deep processing of the pitaya peel.

The application discloses a tricholoma matsutake mushroom and vegetable fresh composite seasoning and belongs to the field of food seasoning processing. The seasoning contains 7-15 parts of edible mushroom composite enzymatic extract, 5-15 parts of laminaria enzymatic extract, 35-45 parts of edible salt and other raw materials in terms of mass fraction; the edible mushroom composite enzymatic extract and the laminaria enzymatic extract are respectively prepared through a two-step enzymatic process, and the edible mushroom contains multiple rare mushroom species such as tricholoma matsutake and lentinus edodes. The seasoning takes rare edible mushroom and laminaria as the umami core, and is compounded with kale powder and fruit and vegetable powder, is rich in flavor and nutrition, and has the functions of seasoning and nutrition supplementing; the umami synergy is realized through the enzymatic process, the umami strength is high, and the taste is mellow; the raw materials are natural and free of chemical synthetic umami agents, the utilization rate of the raw materials is high, the clean label trend is met, the seasoning can be applied to the field of high-end soup bases and the like, and the product has high added value.

The preparation method comprises the following steps: S1, taking yellow serofluid, filtering to remove bean dregs, adding 3% of glucose as a carbon source, carrying out high-temperature sterilization at 121 DEG C for 20 minutes, and cooling to room temperature; the method comprises the following steps: inoculating compound bacteria into sterilized yellow serofluid, simultaneously adding 0.1% of functional polysaccharide microcapsules as a strain immobilization carrier, culturing at 28-32 DEG C and pH value of 6.0-6.5 for 24 hours to obtain fermentation liquor, and after the culture is finished, centrifugally separating the fermentation liquor at 3000rpm for 10 minutes to obtain a coagulator; and S2, preparing the dried bean curd by using the obtained coagulator. The preparation method has the beneficial effects that the prepared dried bean curd has a good three-dimensional network structure and a good texture structure, and is high in protein content and rich in nutrition.

The invention discloses application of a flammulina velutipes transcription factor gene AreA in regulation and control of cell wall polysaccharide synthesis and sporocarp taste. Flammulina velutipes as an important edible mushroom is widely welcomed due to rich nutrition, but the edible experience of consumers is seriously influenced and the market potential of the flammulina velutipes is limited due to the problems that the flammulina velutipes is poor in chewiness, easy to plug teeth and the like. The silent strain of the enoki mushroom areA gene is successfully constructed through an RNA interference technology, it is found that the polysaccharide content of cell walls and the toughness of sporocarp can be reduced through reduction of gene expression, then the taste of the sporocarp is improved, and the market competitiveness of the sporocarp is improved. According to the invention, the areA gene in the flammulina velutipes is effectively silenced through the specifically designed siRNA fragment, so that the polysaccharide content of the cell wall and the toughness of the sporocarp are reduced, and a theoretical basis is provided for reducing the toughness of the cell wall of the flammulina velutipes by using a genetic engineering technical means.

The invention relates to food technology. Specifically, it discloses a 3D-printed high-protein and prebiotic dietary-fiber-rich finger food adapted to provide balanced nutrition for the elderly and people with swallowing disorders. By including lean meat (e.g., pork), prebiotic dietary-fibers-rich berry pomace, broth, collagen, structured oil as a bigel (biphasic system), salt and seasonings as main raw materials and through pureeing, blending, shaping by extrusion, baking, the 3D-printed product is rich in protein and prebiotic dietary fiber. Further, it is suitable for people with dysphagia, complying International Dysphagia Diet Standardization Initiative (IDDSI) level 6, which classifies the product as soft and bite-sized. The invention discloses a method s of producing such 3D-printed food products, from selecting and processing the initial ingredients to ready-to-eat products. The steps include preparing a nutritious formulation with properties suitable for 3D printing, 3D-printing, and heat-treating with specifically defined parameters.

The application discloses a kind of low salt douchi crisp and its factory preparation method, belong to food technology field.The application is optimized by low-temperature hot air aroma preservation drying, cold energy storage instantaneous temperature difference puffing process, with douchi fine powder as core component, and the product prepared contains salt content <0.9%, taste crisp, unique flavor, rich in nutrition, accord with modern low salt, low fat health consumption trend.The specific volume of the low salt douchi crisp of the application is 2.28~2.45 mL / g, and the maximum breaking force is 11.48~12.03N;In the environment of 25 DEG C, relative humidity 65%, qualified storage period can reach 90d, and the storage stability is good.The application effectively solves the problems of traditional douchi product, such as high salt content, single taste, low processing efficiency, uneven texture of douchi crisp, poor crispness, easy loss of nutritional components and difficult factory production, and has wide market application prospect.

An all-natural, gluten-free frozen almond food snack comprising an almond-containing outer layer, a filling composition comprising a blend of cheeses, chocolate, caramel, fruits, fruit jellies, vegetables, and combinations thereof, and a coating containing sesame seed, chia seed, grated coconut, finely ground nuts, and blends thereof. The frozen almond snack is a nutritious, keto-friendly, low-carbohydrate, and rich in fiber, formulated to prevent a rise of the glucose curve, promotes intestinal health, nourishes microbiota in the stomach, supports intestinal transit, and lowers the glycemic index of an individual who consumes said frozen almond product and which has a superior taste.

The invention relates to a soybean clear water feed capable of remarkably promoting growth of stichopus japonicus and a preparation method and application of the soybean clear water feed, and the soybean clear water feed comprises the following components in parts by mass: 20-40 parts of lactobacillus fermented soybean clear water and 100 parts of stichopus japonicus basal feed. The lactobacillus fermented soybean clear water is obtained by adding lactobacillus bulgaricus into the soybean clear water for fermentation; the preparation method comprises the following steps: fully mixing a stichopus japonicus basal feed, crushing, filtering and screening by using a 100-mesh screen, adding lactobacillus fermented soybean clear water, fully and uniformly mixing, granulating and drying. The soybean clear water stichopus japonicus feed is suitable for stichopus japonicus culture modes such as indoor ponds, outdoor ponds and outdoor net cages. By using the bean clear water, the environmental pollution is reduced, and the feed production cost is reduced; meanwhile, the nutrition is rich, macromolecular proteins, phytic acid, trypsin inhibitors and other anti-nutritional factors in the soybean clear water are fully degraded in the lactic acid bacteria fermentation process, the intestinal flora of the stichopus japonicus can be optimized, the feed utilization rate is increased, the weight gain of the stichopus japonicus is promoted, and the antioxidant capacity of the stichopus japonicus is enhanced.

The invention relates to a low-temperature prepared lip balm product based on organic essential oil and a production process thereof, and the lip balm product is prepared from the following component raw materials in parts by weight: 4-6 parts of organic avocado oil, 4-6 parts of organic grape seed oil, 2-4 parts of natural beewax and 0.2-0.3 part of organic plant essential oil. The lip balm product is safe in component, rich in nutrition, high in lip comfort and stable in texture, integrates component naturalness, process controllability and finished product stability, and meets the requirements of the market for efficient, safe and environment-friendly products. The lip balm product is free of synthetic additives, reduces the sensitization risk, is especially suitable for children and people with sensitive skin to use, and meets the requirements of modern consumers for pure beauty.

The invention relates to the technical field of condiment preparation, in particular to a method for preparing seafood soy sauce from fresh marine products, fresh seafood meat is minced into seafood meat paste, the seafood meat paste is mixed with flour, the mixture is cooked at high temperature to form a soft cake shape, the sterilization effect is achieved, protein and amino acid in the seafood cake shape are partially denatured, unique flavor is formed, and the seafood soy sauce is rich in flavor. And the loss of flavor in the subsequent processing process is avoided. The seafood cooked material and the yeast seed are uniformly mixed, so that the seafood cooked material can be in full contact with microorganisms and nutrient substances in the yeast seed, a uniform substrate is provided for the fermentation process, and the fermentation efficiency is improved. And filtering and sterilizing to obtain the seafood soy sauce which is rich and rich in nutrition.

The invention provides a method for preparing pet meat feed through an enzymolysis technology and application of the pet meat feed, and belongs to the technical field of pet feed preparation. Aiming at the problems of low digestibility and poor taste of the existing pet meat feed, meat is subjected to enzymolysis and fermentation treatment, so that the taste of the meat feed is improved, the appetite is improved, the meat feed is easy to digest, and nutrient absorption is promoted. On the basis of meat, enzymolysis beans, sweet potato starch, spirulina powder, a traditional Chinese medicine compound, fish oil, probiotics and an additive are added. Wherein the sweet potato starch can provide energy and improve the texture and palatability; the spirulina powder is rich in nutrition, so that the palatability is improved; the traditional Chinese medicine compound stimulates the appetite and improves the appetite of pets; the probiotics accelerate decomposition, digestion and absorption of the feed; the fish oil improves the overall flavor and taste. Experiments show that all the components have a synergistic effect, the feed intake rate, the preferred rate and the feed intake of pets can be remarkably improved, the apparent digestibility of protein can be remarkably improved, and absorption of the protein can be promoted.

The invention discloses a pure aged fermented buckwheat flour steamed bun, which comprises the following raw materials: pure buckwheat flour, soybean oil, dietary alkali, yeast and bovine seed powder, and is prepared by the processes of performing dough kneading and fermentation in stages, performing secondary charging and forming and performing normal-pressure steaming. The preparation method comprises the following specific steps: kneading dough with 250-400g of pure buckwheat flour, 2-5g of yeast and 150-250g of water for fermentation for 2-4 hours for the first time; after fermentation, adding 2-6 g of cattle seed powder, 100-250 g of pure buckwheat flour, dietary alkali and manually kneaded soybean oil, and kneading into new dough; kneading into strips, pulling into 60g of dough, and kneading into a green body by hands; and finally steaming at normal pressure for 30 minutes. The product uses 100% pure buckwheat flour as the raw material, combines the nutrition of the bovine seed powder and the flavor of yeast fermentation, is soft in taste and rich in nutrition, and meets the requirement of healthy diet.

The invention provides a preparation method of low-sensitization bean curd, and belongs to the technical field of soybean protein processing. Bean curd is used as healthy food rich in nutrition and contains allergenic proteins such as glycinin and beta-conglycinin, so that eating of part of people is limited, and the problems that the effect is poor and the product quality is influenced exist in an existing allergenic reduction method. Soybeans are used as a raw material, ultrasonic-enzymolysis-lactic acid bacteria fermentation synergistically modifies and degrades sensitization protein, W / O / W multiple emulsion regulates and controls the solidification process, secondary solidification and intelligent pressing optimizes the texture, and ultrahigh pressure cold sterilization synergistically biological preservation is combined, so that the sensitization of the bean curd is remarkably reduced (the reduction rate of the optimal embodiment can reach 68.5%). The preparation method is green and safe in process, the prepared bean curd is low in sensitization and has the advantages of being long in storage period, high in water binding capacity, high in protein digestibility and excellent in flavor, the problems that traditional bean curd is high in sensitization, short in storage period and prone to deterioration in quality are effectively solved, and bean curd eating crowds and application scenes are expanded.