94results about How to "Increase the content of free amino acids" patented technology

The invention relates to a lactobacillus plantarum strain (lactobacillus plantarum) which is preserved in the general microorganism center of China Committee for Culture Collection of Microorganisms on September 28th, 2014, and the preservation number is CGMCC No.9741. The invention further provides a fermentation agent for canned meat products containing the lactobacillus plantarum strain, and a fermentation method of the canned meat products. When air-dried sausages produced by the method provided by the invention are compared with air-dried sausages through natural fermentation, the fermentation period of the air-dried sausages is shortened, the production technology is easy to control, the product quality is steady, the flavor and the mouth feel are better, the residual quantity of nitrite of products is low, the air-dried sausages produced by the method provided by the invention can be directly eaten without hot processing, and the nutrient components and the flavor are better protected.

A beef-flavored essence preparation method, comprising the following steps of: degreasing cleaned ox bones at a high temperature crushing the ox bones by using a crusher after drying treatment for 30 minutes, and sieving by using a 100-mesh sieve to obtain ox bone powder; adding the ox bone powder into a reaction kettle, adding water into the reaction kettle in a material and liquid ratio of 1:14 to prepare an ox bone powder primer solution, adjusting the pH, adding a pepsase for enzymolysis for 3 hours and then adding a compound enzyme in proportion for further enzymolysis, and on the basis, inoculating compound bacteria in a certain proportion to ferment to obtain a bone collagen peptide solution; carrying out Maillard reaction on the bone collagen peptide solution and a reducing sugar to obtain an essence base material; and then mixing the base material with marinade in a certain proportion, blending, concentrating and drying to obtain the beef flavor essence. The beef-flavored essence prepared by the preparation method in the invention has the advantages of being natural in raw material, pure in meat flavor, lasting in fragrance and the like, and is widely applied to foods such as instant noodles, soup bases, fast foods and the like so as to increase or endow the food with a unique meat flavor.

The invention belongs to the field of biological feed additives, and particularly discloses a probiotic feed additive. The probiotic feed additive is characterized by comprising 20-40% of composite probiotics and 60-80% of fungus chaff protein powders in mass ratio. The composite probiotics comprise the following ingredients: bacillus firmus, bacillus lentus, bacillus coagulans, bacillus subtilis, bacillus licheniformis, streptococcus thermophilus, lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus bulgaricus, thermophilic bifidobacteria and yeast with the weight ratio of (1.4-2.8):(1.4-2.8):(1.4-2.8):(2.2-4.4):(1.6-3.2):(2.0-4.0):(1.6-3.2):(1.4-2.8):(1.4-2.8):(2.2-4.4):(3.4-6.8). By mixing and matching with fungus chaff protein powders rich in the ingredients of protein, amino acid and polysaccharide, an animal health feed additive is formed; by adding 2-6% of the probiotic feed additive into animal diets, immunity of feeding objects can be effectively enhanced, animal growth can be promoted, the problem of antibiotic residue of animal products is solved, and economic benefits in breeding industry are improved.

The invention discloses a functional duck meat square leg and a preparation method of the functional duck meat square leg. The method comprises the steps of: slaughtering the duck, scalding hair, removing internal organs, cleaning, taking breast meat and leg meat, coating a mixture of nitrate, sodium isoascorbate and composite phosphate to pickle, adding a medlar juice and a walnut and lactoprotein mixed enzymatic solution, pig backfat, accessories, and glutamine transaminase and a lactic acid bacteria leavening agent, chopping, agitating and mixing uniformly, injecting in a mold way, preserving temperature and enzymolyzing, freezing and molding, demolding, packaging in vacuum, decocting and curing, sterilizing by microwave, and cooling to obtain the functional duck meat square leg which is rich in extracellular polysaccharide of lactic acid bacteria and polypeptide and amino acids. The method has the advantages that the amount of phosphate is reduced, and the emulsion stability, heat stability, water-retaining property and gel capacity of meat product are improved. The functional duck meat square leg is not only unique in flavor, but also has the functions of preventing oxidation, resisting angiotensin converting enzyme, and promoting calcium absorption and immune adjustment.

The invention discloses a method for three-stage type fast fermentation of fish gravy. The method carries out fermentation of fish gravy by three stages of insulating fermentation with low salt in early stage at the temperature of 40 to 60 DEG C according to the weight ratio of 20:1 to 4:1 of fish and salt, natural fermentation in middle stage and insulating fermentation with high salt in late stage at the temperature of 40 to 60 DEG C according to the weight ratio of 3:1 to 2:1 of fish and salt; not only the increase of the content of total soluble nitrogen, amino acid nitrogen and free aminoacid thereof is faster, the content thereof exceeds national first-class fish gravy standard when carrying out fermentation for 15 days, and the flavor, body state and color thereof are better afterhigh-salt insulation in the late stage; and compared with the traditional method, the method can shorten the fermentation time of the fish gravy from 2 to 3 years to 1 to 1.5 years.

The present invention provides a food ingredient including elevated content of free amino acids such as glutamine, valine, isoleucine, leucine and arginine in whole meal of a seed of wheat or barley, ground products of a seed of wheat or barley during maturation period from immediately after the heading until the maturation, and the like, and its production method. More particularly, a food ingredient that is whole meal of a seed of wheat or barley, wherein the content of free glutamine is 200 to 1200 mg / 100 g, the content of valine is 40 to 150 mg / 100 g, the content of isoleucine is 30 to 120 mg / 100g, the content of leucine is 40 to 150 mg / 100 g and the content of arginine is 60 to 150 mg / 100 g, and a method of the production of the food ingredient which includes allowing a seed of wheat or barley selected from a group of wheat, malting barley and naked barley to be impregnated in water at 20 to 30° C. for 24 to 72 hours, and the like are provided.

The invention belongs to the field of microbial fermentation and in particular relates to a method for preparing taste-active peptides and delicious amino acids by using aspergillus oryzae fermented peanut meal and application thereof. The method comprises the following steps: performing ultraviolet mutagenesis by utilizing aspergillus oryzae AS 3.95, and screening to obtain a mutant strain of which the protease activity is improved; and performing peanut meal fermentation by utilizing the strain so as to produce the peanut peptides and delicious amino acids with good flavors. The hydrolysis rate and delicate flavor value of the peanut proteins can be improved, the content of taste-active peptides and free amino acids is increased, and the method has high application value in flavoring base materials. The main component of the selected fermentation medium is peanut meal, the raw materials are easily available and low in price, and the cost is low. The hydrolysis rate and delicate flavor value of the peanut meal proteins can be obviously improved after fermentation, and the method has high application value. According to the preparation method disclosed by the invention, the fermentation cost can be reduced, the production link is simplified, and the efficiency is improved.

The invention belongs to the field of food fermentation, and in particular relates to rhizopus for food fermentation and application. Rhizopus oryzae zsm-003, zsm-004 and rhizopus zsm-005 suitable for rice product and sweet rice wine fermentation are separated from sweet rice wine. A microorganism complex bacterium agent for food fermentation is developed, which comprises rhizopus oryzae zsm-003, zsm-004 and brettanomyces custersii ZSM-001. Strain survival rate of the complex fermenting agent reaches more than 35%, and the produced sweet rice wine is relatively rich in sugar composition, intense in flavor, good in taste, and relatively high in contents of delicious amino acid and essential amino acid. Furthermore, the invention discloses a preparation method and application of the complex fermenting agent.

The invention relates to a high-quality summer and autumn tea production method and a product thereof, which belongs to the technical field of tea production. The method is characterized in that rape seed cakes or a commercial organic fertilizer is applied as base fertilizer when the tea garden is closed in autumn, dolomite fine powder is added to the base fertilizer when the PH value of the tea garden soil is less than 5; after the spring tea is picked, top dressing is carried out on the tea trees according to 40-50kg of rotted rape cakes per mu, 5kg of chloramine per mu and 2-3kg of glucose per mu, an amino acid foliage fertilizer is sprayed once before picking, a low fluorine black tea finished product is produced according to the black tea production process, and the fluorine content of the product is 300mg / kg. After the end of heat, top dressing is carried out on the tee trees with a mixture of 500-100kg of rotten rape cakes per mu and 3-5kg of glucose per mu, and the amino acid foliage fertilizer is sprayed once 7-14 days before picking, after autumn buds germinate and the tea trees are shaded, and the famous tippy tea product-white dew tippy tea is produced according to the production process of the tippy tea.

The invention relates to an application of a compound leavening agent in a pork fermented sausage, discloses Leuconostoc mesenteroides with the collection number of CGMCC (China General Microbiological Culture Collection Center) 11479 and further discloses a compound leavening bacterium containing the strain. Pork is taken as a main raw material, and through inoculation of the leavening bacterium comprising staphylococcus xylosus CGMCC3474, Leuconostoc mesenteroides CGMCC11479, lactobacillus plantarum CGMCC11480 and Debaryomyces hansenii CGMCC3473, the edible safety, the trophism and the sensory quality of the pork fermented sausage are improved. Further, the pH of the fermented sausage added with the compound leavening agent is remarkably lower than that of the traditional fermented sausage, growth and propagation of harmful bacteria are inhibited effectively, and the shelf life of the pork fermented sausage can be prolonged to a certain extent.

The invention relates to a Bacilluslicheniformis BG05 strain CCTCC NO.M2010251 and application thereof in the production of a strong-flavor and Maotai-flavor liquor. The optimum pH value of the strain is about 7.0, the optimum growth temperature is 40-50 DEG C, soybeans or chaff is used as the fermentation substrate and can send out aroma, and the fermentation substrate has a high free amino acid content and has favorable heat resistance. Thus, the strain is applicable to the fermentation production of a strong-flavor and Maotai-flavor liquor based on a solid-state method, can enhance the flavor of high-temperature yeast for production, promotes the typical flavor of the strong-flavor and Maotai-flavor liquor, and is economic and environment friendly.

The invention belongs to the field of processing of tea leaves, and relates to a processing method of Laoshan green tea, and particularly relates to a processing method of clean and fresh type high-grade special Laoshan green tea capable of erecting after being brewed. The processing method comprises the following steps of picking, spreading, deactivation of enzymes, strip tidying, spreading for cooling and moistening regain, primary baking, secondary spreading for cooling and moistening regain, and re-baking to be enough dry, wherein a fresh leaf which is subjected to the deactivation of enzymes is directly subjected to the treatment of the strip tidying without being subjected to the spreading for cooling and temperature lowering; after the primary baking, the leaf is subjected to the secondary spreading for cooling and moistening regain; the re-baking to be enough dry is carried out by selecting and using a temperature which is lower than that of the primary baking. The Laoshan green tea processed through the processing method of the Laoshan green tea is tall and graceful in appearance, green and sleek in color and luster, apricot-green and transparent in liquor color, clean and fresh in fragrance, fresh and mellow in taste, and bright, complete and lobate in brewed leaf; after being brewed, the tea leaf erectly spreads in a cup and is high in viewing and admiring performance; the contents of an amino acid and a vitamin C which are beneficial to a human body are higher than those of ordinary Laoshan green tea.

The invention discloses a preparation method of tea-fragrance dried pork. The preparation method comprises the following steps: (1) performing beating and hammering treatment on pork; (2) performing fermentation treatment: mixing 100-150 parts by weight of pork after beating and hammering treatment with 50-100 parts by weight of fermentation liquor, and performing oxygen-free fermentation at the temperature of 4-7 DEG C for 12-20 h so as to obtain pork after fermentation treatment; (3) performing macerating and kneading treatment: putting the pork after fermentation treatment into green tea macerating liquor, performing pickling for 2-4 h, taking out the pickled pork, then applying a layer of green tea powder on the surface of the macerated pork, and then performing kneading at 2-5 DEG C for 45-60 min so as to obtain preprocessed pork; (4) performing baking treatment. According to the tea-fragrance dried pork prepared according to the preparation method disclosed by the invention, meat quality can be sufficiently softened, the elasticity of the meat quality can be maintained, the tea-fragrance dried pork contains rich tea fragrance, the tea-fragrance dried pork with completely new mouth feel can be brought for consumers, and the tea-fragrance dried pork is simple in technology and convenient to process and has broad market popularization prospects.

The invention discloses a preparation method of purely-fermented shredded beef jerks, which comprises the following steps: (1) bacteria-reducing treatment: uniformly coating table salt with a mass accounting for 10-12% of that of a beef on the surface of the beef which is subjected to fascia and fat eliminating and cleaned, kneading for 8.0-10 min, washing off the table salt on the surface of the beef by using sterile water, putting the cleaned beef into a lactic acid solution with a mass concentration of 2.5-3.5% to soak for 8.0-10 min, wherein the ratio of the volume of the lactic acid solution to the mass of the cleaned beef is (1.5-2.5) : 1, the volume unit is mL, and the mass unit is g; and after soaking is completed, washing off a lactic acid on the surface of the beef by using sterile water, so that a beef subjected to bacteria-reducing treatment is obtained; (2) inoculated fermentation; (3) salting; (4) drying; (5) boiling; and (6) molding, flavoring, packaging and sterilizing. The method disclosed by the invention can shorten the fermentation time, and improve the safety of products.

The invention provides high-nutrition tofu and a preparation method thereof and relates to the technical field of food processing. The preparation method includes: hulling soybeans, adding water with0.2-0.4% baking soda of volume ratio for soaking, grinding wet beans to obtain raw soybean milk, pretreating the raw soybean milk through ultrasonic waves combined with papain, and adding glutamine transaminase for solidifying to obtain tofu. The technical problem that tofu prepared by the prior art is loose in texture, high in porosity, poor in water retention performance and astringent is solved. The tofu prepared by the method is uniform in texture, high in moisture content, exquisite and tasty, so that the problem that tofu prepared by conventional methods is loose in texture, high in porosity and low in moisture content is avoided; squeezing is not needed, free amino acid content in the tofu and taste and water retention performance of the tofu are all improved remarkably, and no yellow serofluid is generated.

The invention discloses broussonetia papyrifera antibiotic-free silage for pregnant black pigs. The broussonetia papyrifera antibiotic-free silage for pregnant black pigs is prepared from the following raw materials in parts by weight: 20-50 parts of fresh broussonetia papyrifera leaves, 10-15 parts of cassava dregs, 10-15 parts of soya bean meal, 2-5 parts of corn flour or rice bran or millet bran, 1-5 parts of passion fruit peels, 1-5 parts of crop leftovers, 0.5-2 parts of an enzyme preparation, 3-7 parts of sugars, 0.1-1 part of activated carbon powder, 0.01-0.1 part of microelements and 2-5 parts of probiotics. The invention further provides a preparation method of the broussonetia papyrifera antibiotic-free silage for the pregnant black pigs. By the fermented broussonetia papyriferaantibiotic-free silage, coarse fibers, hydrolyzed crude protein and total flavonoids are degraded, the content of polypeptide and the content of free amino acid are increased, the broussonetia papyrifera antibiotic-free silage is sour and fragrant, is easily absorbed by the pregnant pigs, and is good in palatability, by the silage, the function of the digestive system of the pregnant pigs can be improved, the implantation rate of fertilized eggs can be increased obviously, the litter size can also be increased obviously, the milk yield is increased, the immunity and disease resistance of the pregnant pigs are improved, health of suckling pigs is promoted, and growth of the suckling pigs is accelerated.

A fermented feed for weaned suckling pigs comprises, by weight, 60-70 parts of a solid fermented feed, 6-10 parts of wheat flour, 10-20 parts of liquid soybean peptides, 2-4 parts of a suckling pig composite premix, 1-2 parts of a nutritional additive compound package and 0.2-0.5 part of salt. The fermented feed is obtained by mixing fermentation of various microorganisms, so the mixed feed can improve the diversity of intestinal bacteria of the suckling pigs, solves the problems of intestinal flora disorder and endocrine deficiency caused by weaning stress, and allows macromolecular substances in crude proteins to be pre-digested in advance and degraded into small-molecular peptides and other nutrients; and microbial metabolites contain a large number of bioactive metabolites, so the digestion and absorption rate and the nutritional values of the feed are significantly improved. The special fermented feed for weaned suckling pigs, obtained by the mixing fermentation of various microorganisms, is rich in Bacillus subtilis, Bacillus licheniformis, Clostridium butyricum, Bacillus coagulans and various active metabolites, has good feed attracting property, can significantly increasesthe feed intake, and greatly reduces diarrhea due to degradation of the macromolecular proteins.

The invention provides a preparation method of high-quality bean curd, and relates to the technical field of food processing. The preparation method of the high-quality bean curd comprises the following steps of peeling soybeans; immersing the peeled soybeans in a sodium bicarbonate solution of which the volume ratio is 0.2-0.4%; grinding the immersed soybeans when the soybeans are still wet so as to obtain raw soybean milk; performing pretreatments on the raw soybean milk by adopting combination of microwave and trypsin; and then, adding glutamine transaminase so as to allow the pretreated soybean milk to be congealed, and then, carrying out preparation so as to obtain the bean curd. The preparation method of the high-quality bean curd solves the technical problems of prior art, namely loose texture, high porosity, bad water-holding capacity and astringent taste of the bean curd. The prepared bean curd are uniform in texture, high in water content, as well as fine, smooth and refreshing in taste; and thus, the problems of loose texture, high porosity and low water content of the bean curd prepared by traditional methods are avoided. Moreover, squeezing is not required according to the preparation method so that free amino acid content, taste and water-holding capacity of the bean curd are all significantly improved compared with traditional bean curd; and no think yellow liquid is produced.

The invention discloses a microwave-hydrolyzation method of pearl powder. The method comprises the steps of: (1) carrying out freeze drying on raw pearl powder for pre-activation, mixing the pearl powder subjected to freeze drying with water A to prepare turbid liquid, transferring the turbid liquid into a microwave reactor, controlling the temperature at 60-200 DEG C, the microwave power at 100-300 W, and the pressure at 200 Pa, and reacting for 0.5-5 hours to obtain reaction liquid A; and (2) adding water B to the reaction liquid A prepared in step (1) again to obtain reaction liquid B, keeping the system at the constant temperature of 60-200 DEG C, reacting for 0.5-10 hours in an intermittent gradient heating way and filtering the reaction liquid B after the reaction is ended so as to obtain a product of the pearl powder, wherein the total addition amount of the water A and the water B is 10 to 40 times of the amount of added pearl powder. According to the microwave-hydrolyzation method of the pearl powder, disclosed by the invention, numerous adverse factors of the conventional hydrolyzation method of pearl powder, such as complex separation process (acid, alkaline, enzyme catalyst and the like), environmental pollution caused by the posttreatment process, low utilization rate and the like are eliminated; moreover, the whole process is carried out without any factors bad for health, and therefore the pure natural property of nutrient components of the pearl (pearl powder) can be ensured.

The invention relates to the field of development and utilization of biological resources, in particular to a method for enriching lutein with germinated corn, a product thereof and application. The method provided in the invention includes: taking corn grains with germination ability as the raw materials, conducting seed soaking in a calcium ion solution and dark culture, and then performing UV-Birradiation treatment. Determination shows that the method provided by the invention can improve the lutein content of germinated corn by 40% or more.

The invention discloses sea urchin peptide oral liquid and a preparation method thereof. The preparation method is characterized by comprising the following steps: after fresh sea urchins are stripped off, taking out sea urchin gonads, mixing the sea urchin gonads and water for grinding, adding lipase for enzymolysis degreasing, performing ultrafiltration to collect trapped fluid which is a sea urchin gonad coarse protein solution, performing periodical cooperative enzymolysis on the sea urchin gonad coarse protein solution by adopting bromelain and ginger protease, performing filtration and ultrafiltration on enzymatic hydrolysate, and mixing and concentrating to obtain the sea urchin peptide oral liquid. According to the method, the phenomenon of rancidity of the sea urchin gonad is effectively prevented; the utilization rate of sea urchin proteins is greatly increased, and the food safety is effectively guaranteed; furthermore, the taste of the sea urchin peptide oral liquid is improved, and due to the antioxidant activity, the stability of the sea urchin peptide oral liquid is greatly improved, and the expiration date is prolonged; furthermore, the sea urchin peptide oral liquid has auxiliary effects of adjusting immunity, protecting the liver, resisting tumors and aging on the sea urchin gonads.

The invention relates to the technical field of black garlic, and provides a black garlic processing method. The black garlic processing method comprises the following steps of 1, cleaning the fresh garlic to obtain the clean fresh garlic; 2, peeling the clean fresh garlic, remaining one to two garlic peels, dewatering, and freezing; 3, performing microwave treatment on the frozen garlic, and then naturally cooling to the room temperature; 4, performing low-frequency ultrasonic treatment on the garlic which is cooled to the room temperature after the microwave treatment. The black garlic processing method has the advantages that compared with the fresh garlic, the content of free amino acid of the black garlic is increased by 40 to 45 percent, the superoxide dismutase activity is increased by 13 to 16 times, the hydroxyl removal rate is increased by 10 to 14 times, and the polyphenol content is increased by 7 to 10 times; compared with the prior art, the quality of the black garlic is greatly increased; the black garlic has sour and sweat taste, the pungency and garlic odor can be avoided, and the mouth feel is better.

The invention discloses feed for weaned pigs. The feed is prepared from, by weight parts, 70 to 80 parts of rape seed cakes, 10 to 12 parts of wheat bran, 13 to 15 parts of potatoes, 4 to 5 parts of saccharose, 2 to 3 parts of urea, 1 to 2 parts of folium isatidis, 3 to 4 parts of isatis root, 1 to 2 parts of salt, acanthopanax senticosus polysaccharide, multiplex vitamin of electrolyte, lysine, lactobacillus acidophilus, bacillus subtilis, aspergillus niger and a proper amount of water. According to the feed, the adopted bacillus subtilis and aspergillus niger are adopted to perform mixed fermentation to generate multiple enzymes simultaneously, the shortcoming of monoxenie fermentation is overcome, the content of available nitrogen, the content of small peptide and the content of free amino acid in the rape seed cakes are improved respectively after fermentation, and the content of thioglycoside is reduced. The rape seed cakes are fried and fermented so as to achieve the effect of sterilization and improve the taste of the feed. The fermented isatis root has the effects of being capable of increasing the food intake of the weaned pigs, increasing the daily gain of the weaned pig, improving the utilization rate of the feed, improving the diarrhea of the weaned pig and improving the immunity of the weaned pig.

The invention relates to fermented soybean meal for piglets and a preparation method of the fermented soybean meal. The preparation method comprises the following steps of taking the following components in parts by weight of 100 parts of soybean meal, 30-50 parts of water, 0.1-0.5 part of aspergillus oryzae spore powder and 1-10 parts of bacillus seed liquid, performing uniform mixing, and performing solid-state aerobic fermentation so as to obtain solid-state aerobic fermentation substances; taking the following components in parts by weight of 100 parts of the solid-state aerobic fermentation substances, 1-5 parts of lactobacillus acidophilus seed liquid, 1-5 parts of enterococcus faecalis seed liquid, 1-5 parts of microzyme seed liquid, 1-10 parts of clostridium butyricum seed liquid and 20-50 parts of water, performing uniform mixing, and performing solid-state anaerobic fermentation so as to obtain solid-state anaerobic fermentation substances; and pressing the solid-state anaerobic fermentation substances into slice-shaped substances. Through two-step fermentation, the fermentation time is shortened, bad nutrition factors in the soybean meal are sufficiently degraded, the content of free amino acids in fermentation products is increased, and the problem that materials are difficult to bake is solved. Through low-temperature baking, the activity of small peptide, amino acids and immunocompetence substances is reserved.

The invention discloses a microwave-hydrolyzation method of pearl powder. The method comprises the steps of: (1) carrying out freeze drying on raw pearl powder for pre-activation, mixing the pearl powder subjected to freeze drying with water A to prepare turbid liquid, transferring the turbid liquid into a microwave reactor, controlling the temperature at 60-200 DEG C, the microwave power at 100-300 W, and the pressure at 200 Pa, and reacting for 0.5-5 hours to obtain reaction liquid A; and (2) adding water B to the reaction liquid A prepared in step (1) again to obtain reaction liquid B, keeping the system at the constant temperature of 60-200 DEG C, reacting for 0.5-10 hours in an intermittent gradient heating way and filtering the reaction liquid B after the reaction is ended so as to obtain a product of the pearl powder, wherein the total addition amount of the water A and the water B is 10 to 40 times of the amount of added pearl powder. According to the microwave-hydrolyzation method of the pearl powder, disclosed by the invention, numerous adverse factors of the conventional hydrolyzation method of pearl powder, such as complex separation process (acid, alkaline, enzyme catalyst and the like), environmental pollution caused by the posttreatment process, low utilization rate and the like are eliminated; moreover, the whole process is carried out without any factors bad for health, and therefore the pure natural property of nutrient components of the pearl (pearl powder) can be ensured.

The invention discloses a highland tea ecological planting method, which comprises the following steps: planting environment selection, ditching, seedling selection, planting, feeding earthworms between rows, fertilizing, watering and humidifying, tea picking, and tea leaves grown by the method of the invention Pure natural tea without any synthetic fertilizers, pesticides and plant growth regulators. It has a mellow taste, a fragrant taste, and a bright soup color. It meets the needs of various high-end organic teas on the market and has various beneficial effects on the human body. , to further enhance the nutritional value of tea.

The invention belongs to the field of tea processing, and particularly relates to a method for producing small-leaved kuding tea. The method for producing the small-leaved kuding tea comprises the steps of picking, cleaning, boiling by boiling water, spin-drying at variable speed, shaping, drying and aroma enhancing, windowing and impurity removing and packaging. The bitter and astringent taste ofthe small-leaved kuding tea is removed, the fragrance is increased, and the smell and mouthfeeling of the small-leaved kuding tea are improved; and meanwhile, the small-leaved kuding tea has the characteristics of emerald green color and flat appearance, instruments required in the making process are simple, the operation is convenient, and the method for producing the small-leaved kuding tea issuitable for the production of the small-leaved kuding tea with all scales.

The invention relates to sprouted brown rice tea rich in glutathione and a preparation method of the sprouted brown rice tea, and belongs to the technical fields of foods and food processing. The sprouted brown rice tea rich in glutathione comprises 50% by mass or above of sprouted brown rice powder, and the content of the glutathione can reach 2.8mg / g or above. The preparation method of the sprouted brown rice tea comprises the following the steps of crushing raw materials, and blending the crushed raw materials with sprouted brown rice powder in proportion so that the sprouted brown rice tea is obtained. The preparation method of the sprouted brown rice powder comprises the following steps of selecting materials, performing cleaning, soaking rice, performing sprouting, performing fermentation, performing drying, performing roasting, performing cooling, and performing crushing so as to obtain the sprouted brown rice powder. A specific sprouting technology, a specific fermenting technology, a roasting technology and the like are combined, so that the sprouted brown rice tea rich in glutathione is prepared, the content of the glutathione is as high as 2.8mg / g, and the sprouted brown rice tea is rich in fragrance and rich in nutrition, and has various efficacies of promoting three kinds (namely blood, urine and human excrement) to be unimpeded, beautifying the features, reducing weight, preventing cancer, resisting oxidation and the like.

The invention discloses an organic fertilizer for tobacco and a preparation method thereof. Oil cakes and humic acid are taken as raw materials, and a microbial fermentation inoculant and a pest inhibitor are added for fermentation treatment, thereby obtaining the organic fertilizer for tobacco. Trichoderma and bacillus subtilis are added into the organic fertilizer, so that organic matter decomposition can be promoted, tobacco plants can be prevented from being infected with black shank and bacterial wilt germs, the incidence rate of tobacco bacterial wilt and black shank is reduced, and the use of pesticides is reduced. The production period of the organic fertilizer is short, and the free amino acid content of the prepared organic fertilizer is increased from 0.18% to 5%. When the organic fertilizer is applied to tobacco planting, tobacco plants grow robustly, leaves develop well, and cured tobacco leaves are bright in color and luster, oily and moist and improved in aroma quality.