Feed for improving leiocassis longirostris flavor
A flavor and feed technology, which is applied in the field of catfish flavor feed, can solve problems such as consumer acceptance, hindering product development and sustainable development, and reducing flavor, so as to reduce fishy smell, improve immunity and survival rate, and excrement little effect
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Embodiment 1
[0014] A kind of feed that improves the flavor of catfish proposed by the present invention, its raw material comprises by weight: 4 parts of guar gum carboxymethyl cellulose sodium compound, 50 parts of high-gluten flour, 16 parts of maltose, 8 parts of antibacterial system, 1 part of hawthorn, 4 parts of grass fruit, 30 parts of germinated brown rice powder, 22 parts of earthworm powder, 10 parts of seaweed powder, 8 parts of pine needle powder, and 3 parts of intestinal accelerator.
Embodiment 2
[0016] A kind of feed that improves catfish flavor that the present invention proposes, its raw material comprises by weight: 8 parts of guar gum carboxymethyl cellulose sodium compound, 40 parts of high-gluten flour, 20 parts of maltose, 4 parts of antibacterial system, 3 parts of hawthorn, 2 parts of grass fruit, 50 parts of germinated brown rice powder, 16 parts of earthworm powder, 16 parts of seaweed powder, 4 parts of pine needle powder, 3.6 parts of intestinal accelerator.
[0017] The guar gum carboxymethyl cellulose sodium complex is prepared by the following process: stir guar gum and water, add sodium acetate buffer solution, adjust the pH value of the system to 7.2-7.6, add mannase and galactose oxidase, adjust temperature, heat preservation, add sodium carboxymethylcellulose, glutaraldehyde and continue to stir to obtain guar gum sodium carboxymethylcellulose complex.
Embodiment 3
[0019] A kind of feed that improves catfish flavor that the present invention proposes, its raw material comprises by weight: 5 parts of guar gum carboxymethyl cellulose sodium compound, 48 parts of high-gluten flour, 17 parts of maltose, 7 parts of antibacterial system, 1.5 parts of hawthorn, 3.5 parts of grass fruit, 35 parts of germinated brown rice powder, 20 parts of earthworm powder, 12 parts of seaweed powder, 7 parts of pine needle powder, and 3.2 parts of intestinal accelerator.
[0020] The guar gum carboxymethyl cellulose sodium complex is prepared by the following process: stir the guar gum and water for 5 hours at a temperature of 60°C, add a buffer solution of 2.3% sodium acetate, adjust the pH of the system to 7.2-7.6, Add mannase and galactose oxidase, adjust the temperature to 65°C, keep warm for 3 hours, add sodium carboxymethylcellulose and glutaraldehyde and continue stirring for 4.5 hours at a stirring speed of 1100r / min to obtain guar gum carboxymethyl fib...
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