Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Hiro

60results about How to "Guaranteed natural" patented technology

Method for preparing natural bamboo charcoal vinegar feed addictive

InactiveCN1806660APrevent gastrointestinal damageSmall smellAnimal feeding stuffAccessory food factorsTarChemistry
The invention provides a method of making natural charcoal vinegar poultry and animal strains feed stuff addition agent. Char bamboo timber at high temperature to get solid production-bamboo char; cool the production gas to get liquid bamboo pyroligneous; process bamboo char into bamboo char powder, dry said bamboo char into bamboo char powder in no-drying or natural condition with the pH8-10; Carry out refinishing treat to bamboo pyroligneous to remove harmful substance-bamboo gum, then the pH will be 2.6-3.2; extract bamboo pyroligneous and bamboo char in the quality of (2-5):100, use bamboo char powder to absorb, stir homogeneously, wrap it up into bags , and get the faintly alkaline production with pH7.0-7.2. The invention could replace antibiotics addition agent effectively; preparation and refinishing technique is simple; no toxic and side effect, provide all-round nutrition to poultry and animal strains, enhance immunity, support that poultry and animal strains and their productions are pure-natural, organic, nuisance free; the texture is soft, and the egg is elastic especially; reduce the smell in and out the animal house by half and improve the environment.
Owner:ZHEJIANG FORESTRY UNIVERSITY

Planting technology of cabbage

The invention provides a planting technology of cabbage, and relates to the technical field of agricultural planting. The planting technology comprises the following steps: selecting a variety; selecting a site; determining a seedling mode; performing seedling management; transplanting and fixedly planting; performing fertilizer and water management; performing pest control and prevention. The planting technology has the advantages of contribution to quick growth of the cabbage, capability of reducing the influence of pests, high quality, rich nutrition and high edible value.
Owner:LIANGPING JIJILYU VEGETABLE CULTIVATION OP

Method for preparing shrimp paste by using low-value shrimp and shrimp offal

The invention relates to a method for preparing shrimp paste by using low-value shrimp and shrimp offal. The method comprises the following steps of washing the low-value shrimp; removing impurities; grinding; adding water for homogenizing; carrying out autolysis; adding protease to carry out enzymolysis; adding reducing sugar and amino acids to carry out a Maillard reaction by using a enzymatic hydrolysate as a base material; cooling a reaction liquid to a room temperature; adding shrimp flavor substances; and regulating to obtain the shrimp paste. The shrimp flavor substances are obtained by using shrimp offal such as shrimp heads and shrimp shells as raw materials and extracting by using supercritical carbon dioxide extraction technology. The method prepares the shrimp paste by using the low-value shrimp and shrimp offal, effectively reduces source waste and environment pollution, has significant social importance and considerable economic benefits, and guarantees that the sources of the raw materials are natural, nutritional and safe. In cooperative with a modern technology, a natural and healthy seasoning item with realistic fragrance and thick shrimp flavor can be produced by the method, thereby solving the defects existing in present products.
Owner:SHANDONG TIANBO FOOD INGREDIENTS

Ultrasound-assisted method for extracting betacyanin from suaeda salsa

The invention provides an ultrasound-assisted method for extracting betacyanin from suaeda salsa. The ultrasound-assisted method comprises the following steps: cleaning stems and leaves of harvested suaeda salsa, baking and crushing the stems and leaves at 60-80 DEG C, sieving by using a sieve with 40-60 meshes, adding a leaching agent, and lasting for 10-20 min with the feed-liquid ratio of 1:10-1:20 and pH of 5-6 under 600w ultrasonic at the temperature not exceeding 50 DEG C; then supplementing the leaching agent to enable the feed-liquid ratio to be 1:50-1:60 and pH to be 5-6 at the temperature of 50-60 DEG C, and standing for 10-30 min; and filtering, centrifuging, concentrating and baking leaching solution to obtain betacyanin powder. The ultrasound-assisted method utilizes an aboveground part of the suaeda salsa for extracting the betacyanin, and increases the leaching quantity of the betacyanin by using ultrasonic assistance. The ultrasound-assisted method is wide in sources of raw materials and simple in process flow, and does not add chemical synthesis preparations in the extraction process, so that the extracted betacyanin is safe and very natural.
Owner:YANCHENG INST OF TECH

Manufacture method of polished round-grained rice noodles

ActiveCN107484942AGreat viscosity improvementImprove the difficulty of extrusionFood scienceFood additiveRoom temperature
The present invention discloses a manufacture method of polished round-grained rice noodles. Polished round-grained rice raw materials are soaked in water, then the soaked polished round-grained rice is subjected to solid-liquid separation, and the separated polished round-grained rice is crushed to obtain polished round-grained rice powder; the polished round-grained rice powder and water are mixed, a mixture is subjected to infrared pre-gelatinization treatment, and then treatments including noodle extruding and aging are conducted to obtain the polished round-grained rice noodles. The polished round-grained rice raw materials are polished round-grained rice and/or germinated polished round-grained rice. The germinated polished round-grained rice is obtained by germination of husked japonica rice. By using the above technologies, the prepared polished round-grained rice noodles are free of any food additives and accessory materials, only prepared from the germinated polished round-grained rice, polished round-grained rice or broken polished round-grained rice and water as raw materials, and uniform in texture, glittering and smooth on surfaces, have a toughness, are tough in mouthfeel, rich in nutrition and mellow in fragrance, and can be stored for 18 months at room temperature.
Owner:黑龙江省五常金禾米业有限责任公司

Codfish peptide and enzymolytic extraction method thereof

ActiveCN108902438AHigh activity and digestibilityIncreases skin elasticity and vitalityProtein composition from fishMulti-step food processesUltrafiltrationChemistry
The invention discloses codfish peptide and an enzymolytic extraction method thereof. The enzymolytic extraction method comprises the following steps of: (S1) selecting fresh codfish skin and cuttinginto codfish skin chips; (S2) adopting lipase for enzymolysis; (S3) adopting papain for enzymolysis; (S4) mixing active carbon and enzymolysis liquid, and removing fishy smell; (S5) carrying out ultrafiltration on decoloring liquid by using an ultrafiltration membrane with the cutoff molecular weight being 50-140kD, and carrying out vacuum freezing and drying to obtain the codfish peptide. The codfish peptide and the enzymolytic extraction method disclosed by the invention have the beneficial effects that the codfish skin is used as a main raw material, so that the safety and the naturality ofthe source are ensured; the prepared codfish peptide has higher activity and digestible absorptivity, has multiple functions of metabolism and physiological regulation of a human body, is easily digested and absorbed, has the effects of promoting immunity, regulating hormone, resisting bacteria and viruses, reducing blood pressure and blood fat, lubricating joints, heeling wounds and resisting aging and the like, and also has the functions of improving the elasticity and activity of the skin of the human body, enhancing the bone strength, improving bone metabolism, enhancing the bone-formingaction, preventing the bone diseases such as osteoporosis, osteoproliferation and swelling and pain of bone joints.
Owner:重庆申高生化制药股份有限公司

Egg white mini-peptide antihypertensive nutrition powder and preparation method thereof

InactiveCN104814439AThe enzymatic hydrolysis process is fully completePromote absorption and metabolismFood hydrolysisFood preparationFreeze-dryingUltrafiltration
The invention discloses egg white mini-peptide antihypertensive nutrition powder and a preparation method thereof. The egg white mini-peptide antihypertensive nutrition powder comprises the following raw materials in parts by weight: 6-8 parts of egg white mini-peptide powder, 0.5-1 part of tea polyphenol, 2-4 parts of xylitol, 1-2 parts of citric acid, 1-2 parts of sodium citrate and 4-6 parts of seasoning powder. The preparation method comprises the following steps of: 1, carrying out enzymolysis on protein powder; 2, carrying out ultrafiltration on enzymatic hydrolysate; 3, evaporating filter liquor; 4, carrying out freeze drying on a concentrated solution; 5, mixing. The egg white mini-peptide antihypertensive nutrition powder disclosed by the invention has the beneficial effect of promoting the absorption and metabolism of middle aged and elderly people, has the advantages of antihypertensive function, natural health, good taste and high nutrition value, and can not only sufficiently utilize the nutrition and function of an egg white peptide, but also make up the defect of the egg smell of the egg white peptide through the addition of auxiliary materials. The preparation method disclosed by the invention establishes a secondary enzymolysis technology on the basis of common protein enzymolysis, thereby ensuring that the enzymolysis process of an egg white mini-peptide is sufficient and complete.
Owner:JILIN UNIV

Polypeptide derived from moon jellyfish, and preparation process and application thereof

The invention discloses a polypeptide derived from moon jellyfish, and a preparation process and application thereof. The polypeptide is prepared according to the following steps: (1) taking fresh orfrozen moon jellyfish, washing the moon jellyfish with sea water or deionized water, putting the moon jellyfish into a reaction kettle, and adding a chelating agent and a metal salt; (2) at 1-10 DEG C, starting stirring paddles to pulverize the moon jellyfish until no visible jelly-like particles in the mixture, and homogenizing the mixture; (3) filtering the mixture, retaining residues, and washing the residues with ionized water; (4) putting the washed residues into an enzyme reaction vessel, adding deionized water and protease, conducting a reaction at 35-60 DEG C for 2-10 h, conducting heating to 90-100 DEG C, keeping the temperature for 10-20 min, and conducting inactivation; (5) cooling the reaction products to 35-60 DEG C, adding an appropriate amount of a chelating agent enzyme, conducting reaction for 2-10 h, then conducting heating to 90-100 DEG C, keeping the temperature for 10-20 min, and conducting inactivation; and (6) conducting cooling to room temperature, adding a precipitant to the mixture, conducting stirring for 10-30 min, conducting filtering, and collecting the filtrate and conducting drying to obtain a moon jellyfish polypeptide. The moon jellyfish polypeptide can be widely used in the fields of cosmetics, health care products, and pharmaceuticals.
Owner:水母娘娘海洋生物科技有限公司

Pig foot albumen powder and preparation method thereof

The invention relates to pig foot albumen powder and a preparation method thereof. According to the pig foot albumen powder and the preparation method thereof, disclosed by the invention, fresh pig feet are used as raw materials, and enzymolysis is performed on the pig feet, so that nutrient components of the pig feet are easy to absorb by human bodies, and the fragrance of the meat quality of the pig feet is improved; spray drying is performed once, spreading, water absorption and softening are performed, and then redrying is performed, so that the water content of the pig feet powder is low, and the pig feet albumen powder can be stored for one year without going bad at a normal temperature; a food additive and a preservative do not need to be added, so that the nature of the pig feet powder can be ensured, and the nutrition efficacy of the pig feed is furthest exerted.
Owner:钱娟

Modernized boat type rice planting agricultural machine

The invention discloses a modernized boat type rice planting agricultural machine. The modernized boat type rice planting agricultural machine comprises a rice seedling transplanter boat body, a leftrice seedling transplanting arm and a right rice seedling transplanting arm, wherein the left rice seedling transplanting arm is arranged in the left side position of the rice seedling transplanter boat body; the right rice seedling transplanting arm is arranged in the right side position of the rice seedling transplanting boat body; a rice seedling transplanter boat head is arranged at the frontpart of the rice seedling transplanter boat body; a power mechanism is arranged at the inner part of the rice seedling transplanter boat head; a transmission rod is arranged under the power mechanism;the transmission rod is used for transmitting power of the power mechanism; the tail part of the transmission rod is connected to a propelling mechanism, a transmission device and a pushing transmission mechanism. According to the modernized boat type rice planting agricultural machine disclosed by the invention, the characteristic of hydrophily of rice is amplified, planting operation of rice seedlings is enabled to proceed on the water surface of a rice field by utilizing buoyancy action of an air cushion, input of a large amount of manpower is reduced, the damage to the soil smoothness asthe agricultural machine enters the rice field is also avoided, the agricultural environment protection is ensured through the matching of a storage battery and a power device of a motor, and the unification of the planting efficiency and the planting height is greatly increased.
Owner:徐金金

Preparation method of grease-containing seabuckthorn turbid juice

The invention discloses a preparation method of grease-containing seabuckthorn turbid juice, belonging to the technical field of deep processing of agricultural and sideline products. Specific to theproblems of loss of a large quantity of nutrient substances and the like caused by basically selecting a fruit juice complete degreasing method to realize the uniformity of fruit juice appearance in order to solve the problems of fat floating and fruit juice lamination in the prior art, the invention aims at providing the preparation method of the grease-containing seabuckthorn turbid juice specific to the problems mentioned above, a part of fat in seabuckthorn is effectively retained by utilizing a partial degreasing and two-stage high-pressure homogeneous method, not only are the flavor substances and nutrient substances of the seabuckthorn turbid juice effectively retained, but also the problems of fat floating and lamination are effectively solved, so that the seabuckthorn turbid juice, which has high stability and a relatively long shelf life, is obtained, final products have a uniform emulsion state, various kinds of physiological active substances are maintained to the maximum extent, meanwhile, the manufacture cost is significantly reduced, and the seabuckthorn turbid juice can be widely applied to industrial production.
Owner:ZHONGBEI UNIV

Organic water-soluble fertilizer and processing technology thereof

The invention relates to an organic water-soluble fertilizer and a processing technology thereof, and belongs to the technical field of organic water-soluble fertilizers. The organic water-soluble fertilizer comprises following raw materials in parts by weight: 20 to 40 parts of seaweed meal, 2 to 5 parts of biological enzymes, 16 to 25 parts of yeast fermentation broth, and 50 to 60 parts of water. The organic water-soluble fertilizer can promote the growth of plant roots, increase the capillary roots, and enhance the nutrient absorbing performance of plants. The plants become robust; the leaves become green and thick; the photosynthesis is strengthened, the crop output is obviously increased; the crop quality is improved; the soil fertility is improved, and the environment is protected.
Owner:烟台万丰生物科技有限公司

Method for preprocessing walnut component in walnut fluid milk product

The invention discloses a method for preprocessing a walnut component in a walnut fluid milk product, and relates to the technical field of non-staple food processing. When walnuts are planted, an element selenium is added to ensure rich raw materials and trace elements; during planting, farm manure is applied in the whole process, so that the natural performance of the planted walnuts is ensured; in addition, the green peel of the walnuts is buried and treated with sandy soil when being removed, and during retting, a disinfection component is added, so that decomposition is facilitated, and meanwhile, the cleanliness of the raw materials can also be achieved; after shelling, walnut kernels are impregnated with nutritive water, so that nutrient elements are comprehensively added to the walnut kernels; after grinding and precooling, the nutritional performance of the raw materials is ensured. The method has the beneficial effects that the walnuts are manured when being planted, and are treated with disinfection powder when the green peel is removed, and then nutrient components are added, so that damage to active ingredients in the walnuts is avoided, and the nutrient elements can also be added to ensure the comprehensiveness of the walnut raw materials when the milk product is subsequently prepared.
Owner:BENGBU HEPING DAIRY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products