116results about How to "Enhance nutritional properties" patented technology

The invention discloses a method for producing feed with rich peptide and rich prebiotics by fermenting high-temperature soybean meal, and relates to the technical field of farm products bioprocess. A stain of high-yield protease bacillus subtilis which is sorted from conventional Jiangxi fermented food is used for being matched with brewing yeast and lactobacillus plantarum to carry out the mixed solid fermentation on high-temperature soybean meal, slant activation and liquid enlarge cultivation are carried out, aerobic fermentation is carried out for single inoculation, anaerobic fermentation is carried out for the mixed inoculation, then the high-temperature soybean meal is dried at the temperature of 60 DEG C to obtain a fermented soybean meal feed product in which with protein nutrients are rich, antinutritional factors are passivated almost, the palatability is improved and the bioactivity is high. The method has the advantages that the constitution of the protein and the antinutritional factors of the high-temperature soybean meal fermented product is further improved, the palatability of the fermented product is improved, and the fermented product has the characteristics of rich nutrients, low resistance and palatability.

A process is provided for creating feed pellets from agricultural residue material having substantially no food value, such as corn stover. The agricultural residue material is harvested and baled for transport to a storage and processing site. The baled agricultural residue material is then shredded and ground, and one or more chemical agents are added to depolymerize the fiber (lignin-carbohydrate) matrix of the agricultural residue material. Agricultural processing byproducts such as distiller's solubles and dried distillers grains with solubles (DDGS) are added to the agricultural residue material, either before or after the chemical agents are added, to form a combined material. The combined material is then pelletized into feed pellets, which may be transported and stored for later consumption by animals. The process produces a nutritionally enhanced material which is more easily digested than existing feed rations.

The invention discloses a water-in-oil type high-internal-phase Pickering emulsion as well as a preparation method and application thereof. The method comprises the following steps: dissolving and dispersing polyglycerol ricinoleate as an emulsifier and diglyceride into an oil phase; then slowly adding a water phase into the mixed oil phase at a constant speed and carrying out pre-mixing by utilizing a stirrer; then carrying out high-speed shearing emulsification on a crude emulsion; after homogenizing is finished, rapidly cooling the crude emulsion to room temperature by utilizing an ice-water bath to obtain the water-in-oil type high-internal-phase Pickering emulsion with the water phase volume percent of 75-85%. The emulsion has excellent plasticity and stability, low fat content and relatively high nutritional characteristics. According to the method disclosed by the invention, large-size equipment is not needed in a preparation process of the emulsion, so that the emulsion is environmentally friendly and has no pollution; the cost is low and complicated procedures are not needed; and the emulsion is easy to produce and can be used as a novel healthy functional ingredient to beapplied to a plurality of fields including foods, cosmetics and the like.

The invention relates to a method for preparing paeonia suffruticosa pollen protein polypeptide by using paeonia suffruticosa pollen as the raw material, the paeonia suffruticosa pollen protein polypeptide prepared by the method, and application of the protein polypeptide. The paeonia suffruticosa pollen protein polypeptide is paeonia suffruticosa pollen protein or paeonia suffruticosa pollen polypeptide. The method is as below: conducting wall-breaking, crude protein extraction and vacuum drying on the raw material of dried paeonia suffruticosa pollen to obtain the paeonia suffruticosa pollen protein; subjecting the paeonia suffruticosa pollen protein to enzymatic hydrolysis, debitterizing, decolorization and centrifugation or filtration to obtain the paeonia suffruticosa pollen protein polypeptide. The product can be in the forms of powder, granules, tablets, capsules and oral liquid. The paeonia suffruticosa pollen protein polypeptide has efficacy superiorities of lowering cholesterol, lowering blood pressure, promoting fat metabolism, resisting fatigue, enhancing the body immunity and regulating the physiological function of human body, and has broad development and application prospects in the fields of food industry, health care and pharmacy.

The invention relates to novel inulin products and compositions thereof, to their manufacture, to their use for modifying and modulating the bacterial flora and the fermentation pattern of inulin in the large intestine of humans, mammals or other vertebrates, to their use for providing improved inulin-associated nutritional effects / benefits, as well as to their use for the manufacture of consumer products and compositions for providing said effects / benefits in healthy, disfunctioned and diseased humans, mammals and other vertebrates. The novel inulin products consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component. The nutritional effects / benefits include dietary fibre effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects. The novel inulin products are particularly suitable for the manufacture of a composition or a medicament for preventing, for postponing and / or for treating osteoporosis in humans, particularly in post-menopausal women and elderly people.

The invention provides a weight losing and meal replacement protein type solid beverage, which comprises ingredients including concentrated whey protein powder, soy isolate protein powder, dried skim milk, soluble dietary fiber, maltitol or erythritol, maltodextrin, fructo-oligose or fructose, soya bean lecithin, nutrose, low-fat pectin and the like. The protein in the body is effectively supplemented, the satiety is effectively prolonged, the appetite and the caloric intake are more strictly controlled, and further, the goal of losing the weight is reached. The product has the advantages that the nutrition is balanced, the mouth feeling is smooth, savoury and mellow, the carrying is convenient, the process is simple and feasible, and the solid beverage is suitable for mass production.

The invention discloses a preparation method of red dates chip. The method comprises the following steps: 1) raw material treatment; 2) beating; 3) sizing; 4) starch gelatinization; 5) starch aging; 6) hot wind drying; and 7) microwave puffing drying. The preparation method of the red dates chip provided by the invention has the following advantages: red dates slurry is added with starch and subjected to microwave puffing to obtain a non-fried recombinant red dates chip with good formability and sensory quality; the method has great significance for development and utilization of fallen red dates and inferior red dates; cooking gelatinization and low-temperature rapid aging can effectively remove water in blank, so as to improve taste, brittleness and comprehensive sensory quality of the red dates chip; the red dates chip product can be prepared into a variety of shapes, has crispy taste, rich red dates flavor, dark red color, uniform and fine surface, good puffing effect and promising market prospect; the process has low energy consumption and high drying efficiency; and different dried fruits and nutlets are added in the sizing process to improve nutritional characteristics of a finished product of red dates chip.

The invention provides a process for preparing a feed by adopting lactobacillus acidophilus pomace. The process comprises two steps of a strain expanding propagation process and a pomace fermentation step, wherein the strain expanding propagation process is as follows: carrying out activation, cultivation, liquid cultivation and inoculating expanding cultivation onto lactobacillus acidophilus freeze-dried powder in sequence to obtain the lactobacillus acidophilus strain. The pomace fermentation step is as follows: after removing impurities for the fresh pomace, uniformly mixing with the lactobacillus acidophilus strain obtained by expanding propagation, sealing and fermenting for 7-10 days under a temperature condition of 15DEG C-30 DEG C to obtain the wet pomace fermented feed. After fermenting apple pulp by adopting the lactobacillus acidophilus, substances such as various alcohols, aldehyde, acetone, acids, esters, and the like with fragrance are produced, so that palatability of the pomace fermented feed is strengthened, and therefore, the lactobacillus acidophilus pomace fermented feed has effect of improving animal feed intake; and moreover, nutrient characteristics of the apple pulp are effectively improved, so that good material basis is provided for dairy cow yield increase. As a beneficial bacterium, the lactobacillus acidophilus improves anti-stress ability of animals and resistance to diseases.

The present invention relates to edible products with masked bitter, sour and / or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product.