3552 results about "Yolk" patented technology

The invention provides a porous silicon carbon composite microsphere with a yolk-eggshell structure and a preparation method therefor, and belongs to the lithium ion battery electrode material technology field. The porous silicon carbon composite microsphere takes a porous submicron silicon sphere mpSi as a core with a diameter of 400-900 nm, and takes porous carbon mpC as a shell with a thickness of 10-60 nm. The inner diameter of a cavity Void is 800-1400 nm. The composition of the silicon carbon composite microsphere can be described as mpSi@Void@mpC. In addition, In the preparation method, cheap silicon dioxide is taken as a silicon source, silicon dioxide is conversed into silicon materials with electrochemical activities through a magnesiothermic reduction method. The size of gaps can be regulated and controlled through control of etching conditions. The preparation method is advantaged in that the material structure can be controlled, the cost is low, the process is simple, and the composite microsphere is convenient for large-scale production.

The invention relates to a machine vision technology based method for rapidly detecting egg internal quality, belonging to non-destructive testing technologies for agricultural and animal products. According to the method, a machine vision technology is used for acquiring characteristics on three aspects including a color space, an eggshell shape and an egg density from an egg transmission image so as to comprehensively judge the freshness characteristic of the egg. The machine vision technology based method specifically comprises the steps: acquiring the transmission image of an egg under a certain illumination condition, transmitting the transmission image to a computer through image acquisition equipment, acquiring the information on the three aspects including the color space, an egg yolk area and the egg density from the acquired egg image, fusing and screening the information on the three aspects, and finally obtaining a detection result of the egg freshness by means of a multi-variable analysis model in a standard library, wherein the information on the three aspects including the color space, the egg yolk area and the egg density is in one-to-one correspondence to three phenomena of diluted concentrated egg white, enlarged egg yolk area and raised gas cell height which are expressed under an egg freshness drop condition. In addition, grading can be carried out according to standards so that the egg freshness can be detected more objectively and accurately.

The invention relates to a compound mushroom flavoring and a preparation method thereof. The main raw materials of the compound mushroom flavoring comprise meadow mushroom powder, straw mushroom powder, sodium glutamate, salt, sugar, maltodextrin, yeast extract, disodium 5'-ribonucleotide and yolk powder. The preparation method of the compound mushroom flavoring comprises the following steps: rinsing, boiling, pulverizing, pulping, homogenizing, concentrating and spray-drying fresh mushrooms, and then, obtaining mushroom powder; adding other raw materials; and carrying out the processes of mixing, granulating, drying and the like to obtain the compound mushroom flavoring. The compound mushroom flavoring has the flavor of the meadow mushroom and the straw mushroom simultaneously by organically mixing the sodium glutamate, the yeast extract, the disodium 5'-ribonucleotide and the mushroom powder, has strong functions of increasing freshness and increasing fragrance and has soft flavor. The cell walls of mushrooms can be broken by the homogenizing action to better release the substances in the cells of the mushrooms, thereby further improving the nutrient value of the product. The sugar is added in the concentration process, thereby further improving and increasing the flavor of the materials. The compound mushroom flavoring is granular and is convenient in use.

A process for preparing asparagine-linked oligosaccharide derivatives including the steps of: (a) treating a delipidated egg yolk with a protease to obtain a mixture of peptide-linked oligosaccharides, (b) treating the mixture of peptide-linked oligosaccharides with a peptidase to obtain a mixture of asparagine-linked oligosaccharides, (c) introducing a lipophilic protective group into the asparagine-linked oligosaccharides in the mixture to obtain a mixture of asparagine-linked oligosaccharide derivatives, and (d) subjecting the mixture of asparagine-linked oligosaccharide derivatives to chromatography to separate the mixture into individual asparagine-linked oligosaccharide derivatives.

The invention discloses a laying-hen feed additive. Hawthorn power with obvious lipid-reducing function in western China, tea powder (processed byproducts), eucommia leaf powder, gynostemma pentaphyllum powder (processed byproducts), mulberry leaf powder, ginkgo leaf powder, seabuckthorn leaf powder, chili powder (processed byproducts) and other plant resources are optimized, matched and combined through a functional complementation principle to be taken as the laying-hen feed additive for low-cholesterol health eggs. The additive has the advantages of ensuring that the cholesterol content of eggs is lower than a normal level by over 35 percent, obviously improving the color of egg yolk, ensuring longer retention period of the eggs and obviously reducing non-viral diseases of laying hens in feeding period.

The invention relates to a method for drainaging pressure relief gas construction by a downward borehole in soft coal seam and strata, characterized in that a downward cross-seam borehole is arranged on the roadway segment retained for next sublevel on the mining face of a protecting layer, and the lower covered protecting coal seam is gas pre-drainaged through the downward cross-seam borehole. The construction of the downward cross-seam borehole comprises the following steps: a borehole enlarging segment is formed downwards from the bottom plate of the coal seam of the roadway segment retained for next sublevel, the borehole protection is finished in the inner sleeve in the middle lower part of the borehole enlarging segment, slurry is injected between the outer wall of the inner sleeve and a rock to from a borehole sealing segment, and the further construction of the downward cross-seam borehole is carried out in the inner sleeve. According to the invention, the pressure relief gas of the protecting layer namely the lower covered coal seam is maximally drainaged when the protecting layer is mined, the mining effect of the protecting layer is improved, and the safe stoping of the mining face is ensured.

The invention discloses a stomachic noodle with sweet potato and matrimony vine. The noodle is prepared from following raw materials in parts by weight: 90 to 120 parts of bread flour, 5 to 10 parts of bucketwheat flour, 10 to 15 parts of konjak flour, 1 to 2 parts of red bean powder, 5 to 10 parts of almond powder, 2 to 4 parts of yolk powder, 1 to 2 parts of wall-broken Ganoderma lucidumspore spore powder, 10 to 15 parts of sweet potato powder, 0.1 to 0.3 parts of iodized salt, 25 to 30 parts of soft water, 4 to 8 parts of composite fruit lyophilized powder, 1 to 2 parts of dried tremella, 2 to 4 parts of carrageenan, 4 to 8 parts of composite Chinese medicine liquid and 0.05 to 0.2 parts of edible sodium carbonate. The noodle has advantages of good mouthfeel, delicious taste, abundant nutrition and also healthcare effect of dietotherapy, and can strengthen stomach and promote digestion, moisten dryness and calm nerves, enhance immunity, enrich and nourish blood, improve resistance, nourish liver and kidney, and boost vital essence and improve eyesight.

The invention relates to silicon oxide sphere particles, concretely to a preparation method for organic-inorganic hybrid silicon oxide nanospheres with a structure of yolk-eggshell. The invention provides a yolk-eggshell-type organic-inorganic hybrid silicon oxide or a carbon-silicon composite nano-material with adjustable particle size, adjustable core-shell composition and hierarchical pore structure, and the preparation method thereof. In an alkaline system, nanometer silicon oxide spheres with core-shell structures are composed by taking a cationic surfactant as a structure-directing agent. Organosilicon precursor is added to the system. After being stirred, filtered and dried, the organic-inorganic hybrid silicon oxide nanospheres with freely mobile cores and functionalized mesoporous shells are obtained.

A breviscapine-phosphotide composition in the form of oral preparation or injection is prepared from breviscapine and soybean (or egg yolk, or synthetic) lecithine in a wt ratio of 1:(0.5-50) through heating, reflux, washing and drying. Its advantages are high stability and durability, and quickly taking its curative effect.

The invention discloses mesoporous silica with a yolk-shell structure and a preparation method thereof. The morphology of the mesoporous silica is of spherical bodies. The spherical body has a mesoporous core and a mesoporous shell. A cavity structure is between the mesoporous core and the mesoporous shell. Mesoporous silica balls have high specific surface area, uniform and adjustable particle size and uniform pore size. The preparation method of the mesoporous silica includes: dissolving a surface active agent in a mixed solution of ethanol, ammonia and water, adding two silica precursors into the mixed solution under heating and stirring conditions, transferring the obtained spherical silica into water after reacting for a period, etching to remove intermediate loose layers of silica balls, finally removing the surface active agent to obtain mesoporous silica products having the yolk-shell structure. The preparation method of the present invention has the characteristics of simple process, low cost, and environmental protection. The prepared mesoporous silica has great application potential in medical imaging, drug delivery and other fields.

The invention provides a frozen semen diluent formula for flocks and herds, and the formula of each 100mL of diluent comprises the following components: 1.35-1.55g of citric acid, 2.4-2.6g of trihydroxymethyl aminomethane (tris), 1.0-1.2g of glucose, 4.5-6.8ml of glycerol, 18.0-21ml of yolk, 4.5-7.5ml of bovine serum albumin (BSA), 0.45-0.75ml of vitamin B12, 50000-100000IU of benzylpenicillin potassium, 50000-100000IU of streptomycin sulfate and the balance of distilled water. The formula provided by the invention is low in cost, simple and convenient in preparation and using and operation steps, capable of effectively improving the sperm motility, the acrosome integrity rate and the plasmalemma integrity rate, and capable of reducing the sperm aberration rate.

The invention discloses a preparation method for hollow carbon nanospheres, comprising: 1) placing a phenol in water, adjusting the pH value, adding an aldehyde, and stirring the solution at a certain temperature for a period of time; 2) adding an etchant to the reaction system and performing stirring at a certain temperature to obtain an intermediate product through selective removal of parts with low polymeric properties in the polymer by using the solubility difference between internal substances for different solvents; 3) calcining, in an inert or a reducing atmosphere, the intermediate product obtained in Step 2), and cooling the substance, thereby completing preparation of the hollow carbon nanospheres. In addition, by using the property that the phenolic resin is capable of in-situ polymerization on different nanoparticle surface, on one hand, a multi-layer hollow structure can be made through multiple times of coating and layer-by-layer corrosion; and on the other hand, different nanoparticles can be in-situ packaged in a cavity, thereby making a core-shell or yolk-core structure.

The present invention relates to a method for preserving egg in salting solution to obtain preserved egg and its equipment. Said method includes three steps of selecting egg, cleaning egg and preserving egg in salting solution, and its preserving time is 48-72h. Its equipment includes pressure container, air compressor connected with said pressure container and pressure control device also connected with said pressure container.

The invention discloses five-spice tea low-salt duck eggs. The five-spice tea low-salt duck eggs are made from, by weight, 70-80 parts of fresh duck eggs, 4-5 parts of fresh ginger, 6-7 parts of pericarpium citri reticulatae, 3-4 parts of cinnamon, 1-2 parts of anise, 2-3 parts of pepper, 5-6 parts of chive, 1-2 parts of garlic, 4-5 parts of liquorice, 1-2 parts of ramulus mori, 18-22 parts of tea leaves, strong baijiu, white vinegar and a proper amount of salt. The fresh eggs are soaked with the white vinegar so that egg shells can generate small holes to facilitate material exchange of salt and the like, and the duck eggs are pickled by a pickling solution and pickling wine with the same salt content as the pickling solution successively; due to the fact that the osmotic pressure of egg white and the osmotic pressure of the exterior of the shells are consistent basically, the salt can permeate into yolks so that the yolks can be dehydrated to achieve looseness and oil permeation, the salt content of the egg white is not increased, depression and pickling are adopted for rapidly completing the first stage, the pickling period is shortened, the strong baijiu is added so that protein can be condensed more quickly, oil can permeate from the yolks rapidly, the finished duck egg white is suitable in taste, the yolks are loose and oily, and the five-spice tea low-salt duck eggs are rich in tea fragrance and have the five-space flavor.

The hair washing and protecting composition of natural plant components is compounded with tea seed oil or tea cake powder in 75-96 weight portions and ginger powder in 1-30 weight portions as main components, as well as natural vegetable oil in 2-8 weight portions and yolk powder in 1-2 weight portions, with the natural vegetable oil being mint oil, lavender oil, olive oil or sesame oil. It may have different compounding ratio for fitting different hairs. The hair washing and protecting composition of the present invention has functions of eliminating oil and grease, eliminating scurf, stopping itching, improving blood circulation, protecting hair, restoring hair, and improving sleep quality.

Live strains of Lactococcus sp. HY 49, Lactobacillus casei HY 2782, and Bifidobacterium longum HY 8001 maintained in nutritious foods, such as yogurt, imbue them with prophylactic and/or therapeutic properties. Such foods are beneficial in the prevention and/or treatment of gastritis, duodenal and gastric ulcers caused by infection from Helicobacter pylori (also referred to as H. pylori). The properties of these bacteria are boosted by the addition of egg yolk containing antibodies specific to H. pylori antigen derived from "fractionated H. pylori".

The invention discloses nutritional yolk milk pudding and a preparation method thereof. The requirements of consumers who are glad to eat jelly foods are met, and the disadvantages that the conventional jelly food in which jelly is taken as a main ingredient has no nutrient components and is harmful to the physical health of eaters are overcome. The nutritional yolk milk pudding consists of milk, yolk, compound food gum, citric acid, gardenia yellow pigment and yolk essence according to the corresponding weight proportion. The production method comprises the following steps of: steaming the yolk, adding a small amount of milk, and mashing to obtain slurry; adding the milk into gum powder and powdered sugar and boiling to obtain a gum solution; and adding an obtained yolk liquid, the pigment, the essence and the citric acid into the hot gum solution, filling, sealing, sterilizing, and cooling to obtain the nutritional yolk milk pudding. The invention has the advantages that: the food gum is taken as a carrier, the milk and the yolk are added, and a jelly food with rich nutrition is provided; nutritional and health-care functions of the milk and the yolk are applied to the production of the jelly, so that the characteristic of no nutrition of the jelly is improved; the product can be eaten by crowds of various ages such as children, adults, elders and the like; and good flavor and quality of the product in shelf life are ensured by a proper process.

The invention discloses a laying hen forage premix containing DHA enriched in algae protein powder. The invention belongs to the technical field of forages. The laying hen forage premix is prepared with an optimal formula obtained after repeated scientific experiments. The components of the forage premix are functionally complementary, and provide a synergetic effect. According to the invention, basic nutrition requirements of laying hens during a laying period are comprehensively considered; and algae protein powder and chia seeds rich in Omega-3 fatty acids such as DHA are reinforced. With the forage premix provided by the invention, the body builds of the laying hens are improved, the body immunities of the laying hens are improved, the utilization rate of the forage can be improved, digestion and absorption of the nutrients can be promoted, and the laying performances of the laying hens can be effectively improved. Especially, the DHA content in eggs can be improved, and the cholesterol content in eggs can be reduced, such that egg qualities can be improved. Among the eggs laid by the laying hens fed with the forage premix provided by the invention, an average DHA content in every 100g of yolk reaches 380-560mg, which is 8-12 times that of common eggs.

Methods for enhancing cognitive ability in infants are disclosed. The methods comprise feeding infants baby-food compositions containing docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. Infants fed a composition containing DHA from an age of about 6 months to about one year exhibit improved problem solving ability compared to infants fed a composition containing DHA in an amount less than about 5 mg per 100 grams total composition over the same period. The source of the DHA can be DHA-enriched coagulated egg yolk solids present in an amount of from about 5% to about 25% (grams/100 grams). Also disclosed are methods of making the DHA-enriched baby-food compositions, and methods of providing the compositions to a consumer.

The invention discloses fluorescent carbon quantum dots extracted from eggs. The carbon quantum dots are natural and non-toxic, low in material price, strong in fluorescence-emission spectrum and stable in performance, light-emitting color can be adjusted along with excitation wavelength, and the fluorescence efficiency is high in multiple solutions. The fluorescent carbon quantum dots extracted from the eggs provided in the invention are prepared by the following steps of: a, completely separating fresh egg white and yolk by virtue of an egg white separator and placing the separated egg white and yolk in a refrigerator for cold storage before use; b, placing the separated egg white/yolk in a glass dish and conducting bulk treatment on the separated egg white/yolk directly via a long-temperate plasma to obtain a black solid product; c, dispersing the black solid product in solvent, magnetically stirring and conducting ultrasonic treatment to uniformly disperse the sample; and d, conducting centrifugation on the obtained turbid liquid, removing sediment, separating liquid supernatant by virtue of an ultra-filtration membrane, collecting filtrate and drying to obtain the fluorescentcarbon quantum dots.

The invention discloses a goose ecological breeding method comprising the following steps: a. within 12-24 hours of hatching, feeding goslings mainly with millet with egg yolk; b, after 12-24 hours of hatching, letting the goslings into water; c, during the gosling feeding period, feeding with a feed; d, during the gosling feeding period, feeding each gosling with 7g feed in the first day, then gradually increasing the feed amount by 5-10 g per day to each gosling; e, during fattening period, feeding with 300-400 g per day of a product goose feed which comprises 55% of corn flour, 19% of wheat bran, 10% of rice bran, 11% of rapeseed cake, 3.7 of fish meal, 1% of bone meal and 0.3% of salt. By the goose ecological breeding method, the whole growth period is short, economic benefits can be brought, the nutrient content of a product goose is high, no pigment and hormone is contained, green health food and requirements can be met, in addition, the gooses are bred outside, so that the meat quality is flesh and tender, and the whole breeding process is ecological and environmentally friendly.

The invention relates to an intralipid injection which contains soya oil, middle chain triglyceride, olive oil, and fish oil, wherein it comprises 48-72g.L soya oil, 48-72g/L middle chain triglyceride, 40-60g/L olive oil, and 24-36g/L fish oil, 108-162 mg/L dl-alpha-tocofecol, 9.6-14.4g/L lipovitellin, 22.5-27.5g/L pure glycerin, 240-360mg/L sodium oleate, 18-22mg/L caustic soda, and 1L injection water. The ratio between w-6 and w-3 aliphatic acid is 3.0-2.2:1. The invention optimizes and balances the aliphatic acid mode.

The absorption and deposition of carotenoids added to poultry diets into the yolk of eggs produced by the poultry is improved by adding a carotenoid formulation comprising a carotenoid, a vegetable oil, a surfactant, a chelating agent, an antioxidant, an alkali and a solvent. The carotenoid formulation can reduce the crystalline nature of lutein for its better dissolution in the formulation and the diet. This new formulation is capable of making more micelles for an effective transfer of lutein from the formulations to the aqueous layer. The new formulation can increase the bioavailability of lutein in chicken biological system and leads to more deposition in the blood and the egg. The lutein deposition in the egg was consistent for an extended period of time when this new formulation was added to the diet. Addition of this carotenoid formulation to the diet increased the antioxidant power of the blood. Eggs produced by poultry fed diets supplemented by the formulation have in excess of 0.80 mg carotenoids per 100 grams of edible portion and thus serve as an important source of carotenoids in the human diet.