33results about How to "Digestible" patented technology

The invention discloses a Chinese herb fermented feed for improving the laying rate of laying fowl and a production method of the feed. The Chinese herb fermented feed comprises the following Chinese herb materials in parts by weight: 100 parts of leonurus heterophllus powders, 50-100 parts of longspur epimedium powders, 10-50 parts of radix astragali powders, 10-50 parts of hawthorn fruit powders, 2-20 parts of glucose and 2-20 parts of bean pulp powders. The production method comprises the following steps that: the leonurus heterophllus powders, the longspur epimedium powders, the radix astragali powders, the hawthorn fruit powders, the glucose and the bean pulp powders are mixed and formulated into slurry with water; the slurry is sterilized, then inoculated with probiotic strain liquid, fermented and finally mixed with grain cakes; and the mixture is fermented and dried to obtain the Chinese herb fermented feed. The Chinese herb fermented feed contains rich active ingredients such as leonuridine, leonurinine, astragalus polysaccharide, icariin, epimedium polysaccharide, maslinic acid and lactic acid, has the characteristics of easy digestion, high egg laying rate, improvement of immunity and the like, causes no chemical pollution, and is natural and healthful.

The invention discloses a processing method of high-fiber health-care noodle, which is prepared from the following raw materials: by weight, 100-120 parts of flour, 30-40 parts of coarse rice powder, 30-40 parts of wheat bran powder, 20-30 parts of soybean dietary fiber, 8-10 parts of eggs, 6-8 parts of shortening, 2-3 parts of stevia rebaudiana, 2-3 parts of peach seed, 1-2 parts of asparagi radix, 2-3 parts of root of kudzu vine, 1-3 parts of dried orange peel, 2-3 parts of balloonflower root, 1-2 parts of pseudo-ginseng, 8-10 parts of papaya juice, 8-10 parts of mustard juice and 5-7 parts of a nutrition additive. The invention provides the processing method of the high-fiber health-care noodle. The method provided by the invention has advantages of simple process and reasonable formula, meets market requirements and is suitable for industrial production. Cakes produced by the method are easy to digest, contain rich nutrients, has health-care efficacy, and are especially suitable for middle aged and old people.

The invention discloses a bread and preparation process, wherein the end product is prepared from main ingredients, water, hop fermentation liquor and auxiliary materials through mixing, fermenting and baking, the main ingredients include whole wheat flour, naked oat flour and oat flakes, the auxiliary materials include sugar, fresh milk, fruit material, cream, hen's eggs, table salt, vitamin sodium and L-lysine hydrochlorates. The preparing process consists of batchingthe main ingredients and auxiliary materials by weight, mixing, charging hop fermentation liquor, fermenting five times, charging water and baking.

The present invention relates to a preparation method of solid-state and multi-microorganism citric acid acidized fermented feed. Clean water, starch materials, fruits and vegetables, products containing sugar, molasses syrup, fiber materials, bean cake and meal products, food processed by-products and nutrition accessory materials are mixed proportionally, the mixture is sterilized using a high temperature, the sterilized mixture is cooled, strains producing citric acids are inoculated to conduct a solid fermentation for several hours, and a citric acid solid fermentation medium wet base is prepared. Clean water, feed raw materials, compound microorganism strains and compound enzymes are mixed to conduct enzymolysis and fermentation for several hours to obtain a fermented feed wet base. The citric acid solid fermentation medium wet base, fermented feed wet base and one or more of feed use inorganic acids, organic acid salts, saccharides, oil, Chinese herbal medicines and vitamins are mixed, and the mixture is dried to obtain the solid-state and multi-microorganism citric acid acidized fermented feed. The prepared feed contains citric acids, proteins, crude fibers and other nutrients, and has characteristics of preventing diarrhea, being good in palatability, easily digestible, etc.

The invention discloses a solid beverage capable of increasing body immunity of infants and a production method of the solid beverage, and aims at solving the problems that the content of proteins and vitamins in milk powder is not enough so that the immunity of infants is lowered when the infants are fed with the milk powder for a long time. The solid beverage comprises the following raw materials in percentage by weight: 45.0%-50.0% of milk powder, 30.0%-35.0% of maltodextrin, 5.0%-10.0% of silkworm chrysalis peptides, 2.0%-5.0% of soybean isolate proteins, 2.0%-5.0% of soybean oligopeptide and 0.2%-0.4% of a nutrient premix. The production method comprises the following steps: putting the nutrient premix and the soybean isolate proteins into a container and agitating uniformly to form a mixture 1; adding the silkworm chrysalis peptides and agitating uniformly to form a mixture 2; adding the maltodextrin and agitating uniformly to form a mixture 3; adding the milk powder and agitating uniformly to form a semi-finished product; grinding the semi-finished product to obtain the powdery finished product; and sub-packaging the finished product into suitable packaging containers.

The invention belongs to the technical field of feed, enzyme preparations and microorganisms and particularly relates to a preparation method of functional glycolysis feather meal feed. The preparation method comprises the following steps: removing impurities in feather meal, crushing, adding water for tempering, and carrying out high temperature cooking to obtain cooked feather meal; then addingwater and keratinase and carrying out temperature and time-controlled liquid enzymolysis to obtain feather meal enzymolysis pulp; carrying out solid-liquid separation and concentrating to obtain a feather meal enzymolysis concentrated solution and a feather meal enzymolysis residue wet base; carrying out mixed fermentation on the feather meal enzymolysis residue wet base, protein feed and a composite strain solution to obtain fermented feather meal residues; and mixing the feather meal enzymolysis concentrated solution with the fermented feather meal residues and drying to obtain the functional glycolysis feather meal feed. The functional glycolysis feather meal feed prepared by the preparation method disclosed by the invention is rich in nutrients such as oligopeptide, amino acid, lacticacid, oligosaccharide, probiotics and the like and has the characteristics of high protein, easiness in digestion, high palatability, low content of antinutritional factors, synergistic nutrition of enzymolysis feather meal and fermented soybean meal and the like.

The invention discloses a preparation method of grain compound enriched flour, which comprises the following steps: dipping corn in water for two hours to conduct peeling treatment, and then dipping for 12 hours for pulping, smashing, filtering and deslagging to prepare corn flour; preheating buckwheat flour for 30 minutes at the temperature of 80 DEG C to 110 DEG C; smashing peanuts after oil extraction to make peanut flour; smashing soybean after oil extraction to make soybean flour; fully stirring and uniformly mixing 4 to 6 parts of cooked buckwheat flour, 4 to 6 parts of peanut flour, 3 to 6 parts of bean cake flour and 3 to 7 parts of corn flour; and cooling the mixed flour to normal temperature and then adding 55 to 70 parts of wheat flour, 2 to 4 parts of barley flour and 3 to 5 parts of oat flour, fully stirring and uniformly mixing, thus obtaining the grain compound enriched flour. The grain compound enriched flour prepared by the method can lead human body to intake food nutrition with balanced distribution, and can directly convert and improve nutritive valence of plant protein, thus achieving the aim of improving dietary pattern of people.

The invention discloses a method for rapidly decomposing high silicon dioxide Cd polluted rice soil. The method comprises the following steps: (1) naturally airing a soil sample to a constant weight; (2) sieving a ground soil sample, and sampling the sieved soil sample; (3) adding a to-be-tested soil sample; (4) adding deionized water to wet the soil sample; (5) adding concentrated nitric acid, hydrofluoric acid and perchloric acid for decomposition, and mixing with deionized water, wherein 18%-22% hydrofluoric acid is 40%-45% of volume of a system; and (6) decomposing according to a decomposing procedure. By utilizing the method, the high silicon dioxide Cd polluted rice soil can be rapidly decomposed. Compared with a national standard, the decomposing time is saved by 1.5 hours, and meanwhile, the overnight soaking is omitted. According to the method, technical reference is provided for determining the content of a Cd element in the rapidly decomposed high silicon dioxide Cd polluted rice soil.

The invention relates to a formula of beef jerky and a processing technology of the beef jerky. The beef jerky disclosed by the invention comprises the following raw material components in parts by weight of 100 parts of beef, 1-6 parts of a soy sauce, 1.1-2.1 parts of table salt, 1-6 parts of white sugar, 0.5-2 parts of spice, 0.0028 part of potassium sorbate and 0.0375 part of sodium diacetate.The processing technology adopts technologies of performing saline injection, performing rolling, performing baking, performing steaming and performing seasoning for the second time. The processed beef jerky has better mouth feel than beef jerky by a conventional marinating and decocting technology and is easier to digest, and nutrient components in beef can be stored to the maximum extent. Through seasoning for the second time, the beef jerky is more mellow in flavor and taste; and besides, the moisture content of the beef jerky is low, protective films are formed on the surfaces of the beefjerky through oil, the shelf life is prolonged, long-term sales is guaranteed, and product quality cannot corrupt. The processing course is well controlled, besides, the product quality keeps consistent easily, and the defects relying on experience by a conventional processing method are overcome.

The invention discloses methods for producing and planting a longevity fragrant millet hybrid. The production method comprises the following steps of: breeding a self-bred line, propagating, adjusting sowing time and a proper row ratio, taking artificial supplementary pollination measures, hybridizing by using Dao Ba Qi millet as a female parent and glutionous millet as a male parent, hybridizing by using a hybrid descendant as a female parent and wild broom corn millet as a male parent, and backcrossing by using a hybrid descendant as a female parent and Dao Ba Qi as a male parent. The plantation method comprises the following steps of: selecting a field for planting the millet in first year; ensuring not to applying a herbicide which influences next crops to preceding crops; ridging 15 days before plantation, wherein the standard is that 6 to 8 centimeters of soil is removed and ridges are high enough for planting the millet; removing the soil on the ridges before the millet is planted; and timely ploughing, sowing and fertilizing by using machines, and completing earth covering and compressing at one time, wherein the earth covering depth is between 2 and 3 centimeters. The methods are low in cost and high in yield, and are suitable for the field of crop plantation.

The invention discloses a rose-containing health noodle and a making method thereof. The noodle is made by using wheat flour, rose powder, sorghum rice, wild rice stem, bracken, taro, bamboo rice, pine nuts, radish leaves, kumquat, lettuce, silkworm chrysalis powder, kudzuvine root starch, tremella, stem pith, concha mauritiae, Herba Lycopi, Pilea cadierei and root of Aeschynomene indica Linn.. The method has the advantages of simple production process, reasonable formula, meeting of the market demand, and suitableness for industrialized production; and the rose-containing health noodle produced through the production method has the advantages of easy digestion, abundant nutrition and health effects, and is especially suitable for young women to eat.

Belonging to the technical field of food processing, the invention discloses a preparation method of composite probiotic powder. The composite probiotic powder comprises freeze-dried fungus powder, prebiotics and sugar alcohols; the freeze-dried fungus powder is screened from healthy intestinal tracts of Chinese human bodies and traditional fermented foods, and is more suitable for the intestinaltracts of Chinese people. And the composite probiotic powder has the efficacy of relieving constipation and atopic dermatitis pruritus, regulating intestinal flora, relieving hyperlipidemia, relievingheavy metal toxicity, resisting oxidation, relieving inflammation, regulating intestinal flora, resisting oxidation, scavenging free radicals, reducing blood pressure, relieving type II diabetes mellitus and the like. According to the preparation method disclosed by the invention, the probiotic liquid is firstly concentrated, then freeze-drying is carried out to remove moisture, and then the product is uniformly mixed with granulated four prebiotics and three sugar alcohols according to a certain proportion, so that the flavor and taste of the product are greatly improved, and the product canalso be taken by diabetics orally.

The invention relates to a method for preparing solid-liquid asynchronous citric acid acidification glycolysis feed. The method includes inoculating citric acid producing bacteria in liquid media at first, fermenting the citric acid producing bacteria in the liquid media for a plurality of hours, then inoculating the citric acid producing bacteria in solid media, continuing to ferment the citric acid producing bacteria in the solid media and producing citric acid glycolysis feed by means of asynchronous fermentation; alternately, inoculating the citric acid producing bacteria in the solid media at first, fermenting the citric acid producing bacteria in the solid media for a plurality of hours, then inoculating the citric acid producing bacteria in the liquid media, continuing to ferment the citric acid producing bacteria in the liquid media and producing the citric acid glycolysis feed by means of asynchronous fermentation. The citric acid glycolysis feed is mixed with one or more types of feeding inorganic acid, organic acid salt, carbohydrate, grease, Chinese herbal medicines and vitamins to obtain mixtures, and the mixtures are dried to obtain the solid-liquid asynchronous citric acid acidification glycolysis feed. The method has the advantages that the solid-liquid asynchronous citric acid acidification glycolysis feed prepared by the aid of the method contains nutrients such as citric acid, protein and crude fibers, is anti-diarrhea and is good in palatability and easy to digest, and the like.

The invention relates to a preparation method of a solid-liquid bidirectional acidified glycolysis feed. The preparation method comprises the following steps of separately inoculating organic acid strains into a liquid culture medium and a solid culture medium, and performing separate fermentation to produce liquid fermentation source organic acid and solid fermentation source organic acid; and mixing the liquid fermentation source organic acid and the solid fermentation source organic acid with one or more of inorganic acid for feeds, organic acid salt, saccharide, grease, Chinese herbal medicines and vitamins, and performing baking so as to obtain the solid-liquid bidirectional acidified zymohydrolysis feed. The feed prepared by the method disclosed by the invention contains nutrients including lactic acid, citric acid, other organic acid, protein, crude fibers and the like, so that the feed has the characteristics of resisting diarrhoea, being good in palatability, being easy to digest and the like.

The invention discloses a method for making a high-protein feed from raw materials of molasses, cassava residues and the like. The method comprises the following steps of performing heating, concentration and dehydration on molasses until a certain Brix is obtained; adding a certain quantity of cassava residues, and performing sufficient stirring; adding urea and mixed microbial strains; performing sealed fermentation for a certain time; then performing baking treatment; and finally adding a certain quantity of mineral substances and vitamins, and performing uniform mixing so as to obtain the high-energy high-protein feed. According to the method disclosed by the invention, saccharide in the molasses and the cassava residues is fully utilized, the urea is combined, and a reasonable carbon to nitrogen ratio is regulated; and through the effects of the microbial strains, non-protein nitrogen is converted into genuine protein, so that the absorptivity of animals is improved, and the prepared feed has the characteristics of being easy to digest, high in energy content, high in genuine protein content and the like.

The invention discloses a processing technology of beef jerky. The processing technology comprises the following steps of S1, cutting beef into strips along grains, and removing fat and ox tendons onthe surface of beef; S2, compounding injection liquid and preserving liquid; S3, injecting the injection liquid into beef strips, placing the beef strips into a twisting barrel, performing twisting, and then performing preservation with the preserving liquid; S4, after preservation is completed, performing vacuum microwave spray-drying; S5, after the microwave spray-drying is completed, placing the beef strips into an oven, and performing baking; and S6, after baking is completed, taking out the baked beef strips from the oven, performing natural cooling to room temperature, and performing packing according to specifications. According to the processing technology, the beef strips are pretreated in the manner of combining injection with the injection liquid and preservation with the preserving liquid, so that the beef strips obtained through after treatment are more tasteful. The beef jerky is subjected to drying treatment in the manner of combining microwave spray-drying and baking with the oven, so that the mouth feel of the obtained beef jerky is better than that of beef jerky prepared through a traditional marinating technology, and the beef jerky is easier to digest.

The invention belongs to the field of foods, and particularly relates to preserved meat and vegetable porridge and a preparation method thereof. The preserved meat and vegetable porridge is prepared from the following ingredients in parts by weight: 10 to 500 parts of rice, 10 to 200 parts of sticky rice, 100 to 300 parts of preserved meat, 50 to 300 parts of seasonal vegetables, 1 to 30 parts of pepper, 1 to 30 parts of Chinese prickly ash, 1 to 10 parts of green onion, 1 to 10 parts of ginger, 1 to 10 parts of garlic and a right amount of salt. The preserved meat and vegetable porridge disclosed by the invention is simple in raw material, low in cost, high in nutritive value and good in taste; the preparation method of the preserved meat and vegetable porridge is also very simple; the preserved meat and vegetable porridge is convenient and rapid to eat; addition of the vegetables also enables the porridge to be easier to digest and reduces adsorption of a human body for grease.

The invention discloses a rose-containing health noodle and a making method thereof. The noodle is made by using wheat flour, rose powder, sorghum rice, wild rice stem, bracken, taro, bamboo rice, pine nuts, radish leaves, kumquat, lettuce, silkworm chrysalis powder, kudzuvine root starch, tremella, stem pith, concha mauritiae, Herba Lycopi, Pilea cadierei and root of Aeschynomene indica Linn.. The method has the advantages of simple production process, reasonable formula, meeting of the market demand, and suitableness for industrialized production; and the rose-containing health noodle produced through the production method has the advantages of easy digestion, abundant nutrition and health effects, and is especially suitable for young women to eat.

The invention discloses a bread and preparation process, wherein the end product is prepared from main ingredients, water, hop fermentation liquor and auxiliary materials through mixing, fermenting and baking, the main ingredients include whole wheat flour, naked oat flour and oat flakes, the auxiliary materials include sugar, fresh milk, fruit material, cream, hen's eggs, table salt, vitamin sodium and L-lysine hydrochlorates. The preparing process consists of batchingthe main ingredients and auxiliary materials by weight, mixing, charging hop fermentation liquor, fermenting five times, charging water and baking.

The invention belongs to the field of foods, and particularly relates to preserved meat potato porridge and a preparation method thereof. The preserved meat potato porridge is prepared from the following components in parts by weight: 10-500 parts of rice, 10-500 parts of polished glutinous rice, 100-300 parts of preserved meat, 100-500 parts of potatoes, 1-30 parts of pepper fruits, 1-30 parts of Chinese prickly ash, 1-10 parts of scallions, 1-10 parts of ginger, 1-10 parts of garlic and an appropriate amount of table salt. The preserved meat potato porridge disclosed by the invention is simple in raw materials, low in cost, high in nutrient value, and good in mouth feel. The preparation method is also simple, and the porridge is convenient and swift to eat. The potatoes are added, so that the porridge has the effect of being easy to digest, and absorption of fat in human bodies is reduced.

The invention relates to a feed for sturgeons and a preparation method thereof, and belongs to the technical field of sturgeon culture. The feed comprises a feed matrix and a food calling film coated on the surface of the feed matrix, wherein the feed matrix comprises the following raw materials in parts by weight: 7-15 parts of a substitute protein, 5-12 parts of an additive, 10-12 parts of soybean meal, 35-45 parts of flour, 5-10 parts of meat meal, 6-8 parts of shrimp meal, 0.1-0.5 part of compound vitamins, 0.1-0.2 part of compound trace elements, 0.2-0.4 part of edible salt and 0.2-0.4 part of choline. The substitute protein is prepared by performing enzymolysis on hydrolyzed feather meal and then performing high-temperature enzyme deactivation, and after enzymolysis treatment, the feed has the advantage that the hydrolyzed feather meal is easy to digest, can generate short peptide chains and free amino acids, and can meet the growth requirements of the sturgeons.

The invention discloses a Chinese herb fermented feed for improving the laying rate of laying fowl and a production method of the feed. The Chinese herb fermented feed comprises the following Chinese herb materials in parts by weight: 100 parts of leonurus heterophllus powders, 50-100 parts of longspur epimedium powders, 10-50 parts of radix astragali powders, 10-50 parts of hawthorn fruit powders, 2-20 parts of glucose and 2-20 parts of bean pulp powders. The production method comprises the following steps that: the leonurus heterophllus powders, the longspur epimedium powders, the radix astragali powders, the hawthorn fruit powders, the glucose and the bean pulp powders are mixed and formulated into slurry with water; the slurry is sterilized, then inoculated with probiotic strain liquid, fermented and finally mixed with grain cakes; and the mixture is fermented and dried to obtain the Chinese herb fermented feed. The Chinese herb fermented feed contains rich active ingredients such as leonuridine, leonurinine, astragalus polysaccharide, icariin, epimedium polysaccharide, maslinic acid and lactic acid, has the characteristics of easy digestion, high egg laying rate, improvement of immunity and the like, causes no chemical pollution, and is natural and healthful.

The invention belongs to the food field, and particularly relates to bacon-lentinus edodes porridge and a preparation method thereof. The bacon-lentinus edodes porridge is prepared from the followingingredients in parts by weight: 10-500 parts of husked rice, 10-500 parts of polished glutinous rice, 100-300 parts of bacon, 50-300 parts of lentinus edodes, 1-30 parts of pepper fruits, 1-30 parts of pricklyash peels, 1-10 parts of shallots, 1-10 parts of gingers, 1-10 parts of garlic and a proper amount of salt. The bacon-lentinus edodes porridge is simple in raw materials, low in cost, high innutritional value, good in mouthfeel, simple in preparation method and fast and convenient to eat. The addition of lentinus edodes also makes the porridge easier to digest, and reduces the absorptionof fat by the human body.

The present invention provides a soluble dietary fiber, a lactating sow feed, and a preparation method and applications of the lactating sow feed, and belongs to the technical field of pig feeds. Thesoluble dietary fiber is prepared by the following steps: 1) preparing lactic acid bacterium fermentation liquor; 2) preparing a citric acid mixed solution; 3) fermenting the obtained citric acid mixed solution by aspergillus niger to obtain aspergillus niger fermentation liquor; 4) mixing the aspergillus niger fermentation liquor with cellulase, pectinase and protease to obtain an enzymolysis liquid; and 5) filtering the enzymolysis liquid, and respectively collecting a filtrate and filter residues, wherein the obtained filtrate is the soluble dietary fiber. The soluble dietary fiber preparedby the method can improve intestinal functions, has high nutritive value, and is easy to absorb. Further, the present invention also provides a lactating sow feed comprising the soluble dietary fiber, and the feed has the characteristics of being high in nutrient content, easy to digest and good in palatability, and can improve the production performance of sows.

The invention relates to a suckling pig feed. The suckling pig feed is characterized by consisting of the following raw materials in parts of 50 parts of corn, 15 parts of sorghum, 10 parts of peanutcakes (meal), 15 parts of rice bran, 10 parts of fish meal, 10 parts of bean cakes and soybean meal, 5 parts of wheat bran, 1 part of soybean oil, 0.8 part of calcium hydrogen phosphate, 0.8 part of calcium carbonate, 0.2 part of edible salt, 0.2 part of methionine, 0.3 part of lysine, 0.3 part of lactic acid, 3 parts of whey powder, 0.1 part of zinc oxide, 0.1 part of colistin sulfate, 0.1 part of trace minerals, and 0.1 part of complex vitamins. The suckling pig feed has the advantages that the suckling pig feed has food calling properties, the food consumption of the feed is increased, thesuckling pig feed has the characteristics of being easy to digest, preventing diseases and promoting growth, and the suckling pig feed is rich in a replenisher and vitamins and balanced and comprehensive in nutrients.

The invention discloses a Chinese fan palm leaf fermented material capable of improving a Chicken texture and a preparation method of the Chinese fan palm leaf fermented material. The Chinese fan palm leaf fermented material is prepared from the following raw materials in parts by weight: 150-180 parts of Chinese fan palm leaves, 13-15 parts of bean dregs, 7-9 parts of eel powder, 3-5 parts of cow milk, 4-5 parts of astragalus membranaceus, 2-3 parts of sugar beet, 2-3 parts of a candida utilis bacterial liquid, 5-8 parts of jujube roots, 4-6 parts of bottle gourd vine, 3-5 parts of cactus, 4-7 parts of sophora japonica, 5-6 parts of cabbage heart, 6-8 parts of a mung bean sprout juice, 3-4 parts of myrica rubra leaf powder, 5-7 parts of pumpkin powder, 2-3 parts of pork protein powder, 2-3 parts of longan powder and 1-2 parts of corn syrup. The Chinese fan palm leaf fermented material is fragrant in smell, palatable, attractant and easy to digest; skeletal development of chicks can be promoted; the tenacity of the skeleton is enhanced; growth, development and weight gain of the chicks are promoted; the survival rate of the chicks is improved; the feed utilization rate is improved; the material consumption is reduced; and the cost input is reduced.