221 results about "Cluster beans" patented technology

The invention discloses a method of producing a protein feed by a liquid-solid two-step fermentation method. The method comprises the following steps: performing liquid culture on corynebacterium glutamicum, candida utilis, bacillus subtilis, lactobacillus plantarum and aspergillus oryzae so as to obtain corynebacterium glutamicum fermentation liquor, candida utilis fermentation liquor, bacillus subtilis fermentation liquor, lactobacillus plantarum fermentation liquor and aspergillus oryzae fermentation liquor; mixing the corynebacterium glutamicum fermentation liquor, the candida utilis fermentation liquor, the bacillus subtilis fermentation liquor, the lactobacillus plantarum fermentation liquor and the aspergillus oryzae fermentation liquor so as to obtain mixed bacterium liquor; loading raw materials of soybean meal, cluster bean meal, cottonseed meal and the like into an explosion vat for performing steam explosion; after steam explosion, mixing materials, the mixed bacterium liquor and molasses in proportion, and adding an enzyme preparation so as to obtain mixed materials; conveying the mixed materials into a special modularized solid-state biological raw material continuous fermentation device for enzymolysis and fermentation, and drying the fermented materials so as to obtain the protein feed. According to the method disclosed by the invention, the modularized automatic fermentation device is adopted, the materials after explosion, the fermented bacterium liquor and the enzyme preparation are mixed, then the mixed materials are loaded into the automatic fermentation device for enzymolysis and biological fermentation, so that requirements for automatic temperature control, automatic dampness control and automatic ventilation control are met, the bioconversion rate is high, the fermentation period is short, the consumption is low, the cost is low, and mechanized and large-scale production requirements can be met.

The invention discloses an air purifying agent and a preparation method and application thereof, belonging to the field of everyday use chemicals. The air purifying agent is prepared form the following raw material formulas according to the weight ratio, wherein the raw material formula 1 comprises the following components of 8-16 percent of sodium chlorate and 0.5-1.5 percent of cane sugar; the raw material formula 2 comprises the following components of 1-4 percent of potassium polyacrylate, 2-5 percent of sodium polyacrylate, 4-8 percent of particular water-absorption type resin, 1-3 percent of guar gum and the balance of water. The air purifying agent obtained in the method has the characteristics of long duration time and low cost, can effectively remove toxic and harmful gases, can carry out sterilization and deodorization, rotatably releases during using without construction of specialized personnel, and is convenient for carrying.

The invention provides a method for preparing high-purity oligosaccharides by the enzymolysis of hemicellulose containing mannosan, and a product which is a high-effect beta-mannase BM-II produced by fermenting bacillus subtilis TQBm with the preservation No. of CCTCC No: M 211147. Konjac glucomannan, guar gum, sophora bean gum, sesbania gum and other hemicelluloses containing the mannosan are hydrolyzed into relatively small molecule materials, and then are desalted, decolored and deodorized through centrifugal separation, flocculation clarification and ion exchange techniques, large molecule materials in sugar solution are separated by the combination of an ultrafiltration technique and a molecular sieve chromatography technique, and finally the high-purity oligosaccharides is prepared through concentration and drying. The method for preparing the high-purity oligosaccharides disclosed by the invention has the advantages of simple operation, good separation effect, low cost and no chemical pollution, and industrialized production can be realized. The oligosaccharides product disclosed by the invention can obviously proliferate bifidobacteria in the human intestinal tract and otherbeneficial bacteria and obviously reduce enterobacter and other harmful bacteria, has the functions of blood sugar and blood fat reduction and immunoregulation, and is a novel raw material and assistant for gastrointestinal health, blood sugar and fat reducing, immunoregulation and disease resisting and preventing medicines.

The present invention discloses a waxgourd juice ice-cream and a method of manufacturing the same, the ice-cream is composed of 1.5-2.5% of whole milk powder; 10-20% of condensed whole milk; 5-6% of hardened oil; 1-2% of cream; 10-15% of white granulated sugar; 5-10% of fresh egg plasm; 0.2-0.3% of guar gum; 0.05-0.1% of sodium alginate; 0.05-0.1% of CMC; 0.1-0.15% of konjak gum; 15-25% of waxgourd juice and an amount of drinking water. The production process includes the steps of fetching juice from waxgourd, mixing and confecting original adjuvant, sterilizing, homogen, cooling, aging, gelling, loading to mold, ossifying and the like; comparing with the traditional ice-cream, the ice-cream containing waxgourd juice of the invention has not only a taste of cooling and daintiness, also has a double action of nourishing and sanitary, has the nutrition health-care efficacy of cool down, relieving summer-heat, diuresis, reducing fever, resolving phlegm, quench one's thirst and the like, and the ice-cream conforms to the requirement of people to the health-care function.

The invention discloses a flour improver for instant frozen dumplings, a method for manufacturing the flour improver and application thereof. The flour improver for the instant frozen dumplings comprises, by weight, 2-5 parts of xanthan gum, 2-4 parts of guar gum, 2-4 parts of monostearin, 5-9 parts of stearic calcium and sodium lactate, 1-4 parts of composite phosphate, 1-3 parts of glutamine transaminase and 2-6 parts of sodium chloride. The composite phosphate comprises tetrasodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The method includes respectively sieving the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride by the aid of Number-CB36 sieves; mixing the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride with one another to obtain the improver for the instant frozen dumplings. The flour improver, the method and the application have the advantages that problems of frost cracking and the like of dumpling wrappers of existing instant frozen dumplings during instant freezing, mechanical packaging and low-temperature storing can be solved by the aid of the improver for the instant frozen dumplings, the smoothness, the boiling fastness and the freeze-thaw stability of the instant frozen dumplings can be enhanced, and the taste and the appearance of the instant frozen dumplings can be obviously improved.

The invention discloses a preparation method of Chaozhou crisp dried meat floss, which comprises the following production steps that (1), pork is chopped into pork strips; (2), spice is wrapped with gauze, the spice, the pork strips, locust bean gum powder and guar gum powder are put in a pot, and water is added and boiled till at least 1/3 of the water is left; (3), soybean sauce, sugar and salt are added, boiled and subjected to soup reduction till soup in the pot is evaporated completely; (4), the pork strips are taken out and stir-fried to be loosened by a stir-frying loosening machine, the water is added, the pork strips are placed in a refrigerating chamber after absorbing the water completely, and stir-fried to be loosened by the stir-frying loosening machine again, the water is added, the pork strips are, placed in the refrigerating chamber after absorbing the water completely, and then stir-fried to be loosened by the stir-frying loosening machine, and semifinished dried meat floss is prepared; and (5), the loosened semifinished product dried meat floss is placed in a rubbing loosening machine for rubbing loosening, and then packaged, and the Chaozhou crisp dried meat floss is obtained. The prepared Chaozhou crisp dried meat floss is fragrant in flavor, rich in nutrient, flocculent, loose, and good in taste.

The invention discloses a composite thickening stabilizing agent for a fresh ground nutrient beverage. The composite thickening stabilizing agent comprises components of, by weight: 30 to 50% of guar gum, 20 to 40% of xanthan gum, 5 to 10% of gellan gum, 5 to 10% of locust bean gum, 5 to 20% of modified starch, and 5 to 20% of an emulsifier. The composite thickening stabilizing agent provided by the invention is aimed at nutrient beverages such as fresh ground soybean milk. According to the invention, natural gums and the emulsifier are complex-formulated. With an addition amount of 0.05% to 0.5%, the composite thickening stabilizing agent assists in solving problems of fresh ground nutrient beverages such as thin mouthfeel, rough quality and easy lamination. The composite thickening stabilizing agent provides good thickening, smoothing, suspending and stabilizing effects.

The invention provides an alginate bean jelly and a preparation method thereof, which can solve the problems in the traditional method for producing bean jelly with sodium alginate, increase the water retention and elasticity of the bean jelly, cause the bean jelly to taste smooth and delicate, simplify production technique and render operation convenient. The technical proposal is as follows: the alginate bean jelly comprises an A component and a B component; calculated by weight percentage, the A component comprises 54 percent to 65 percent of alginate and 5 percent to 10 percent of water retention agent and the B component comprises 20 percent to 28 percent of gelling agent and 5 percent to 12 percent of retarder. The method adds macromolecule waterholding material and the retarder to the bean jelly formula, and guar gum, sodium carboxymethyl cellulose, konjaku powder and alginate added improve the rigidity and ductility of the bean jelly; consequently, the elasticity and taste are improved and the water retention is increased simultaneously.

The invention provides a bacillus subtilis TQBm strain capable of expressing beta-mannase at high efficiency. The bacillus subtilis TQBm strain is prepared by inducing culture of bacillus subtilis TQK used as a starting strain through adopting a composite mutation technology which repeatedly uses UV (ultraviolet), NTG (nitrosoguanidine) and microwave mutation methods twice. The bacillus subtilis TQB strain has a preservation number of CCTCC (China Center for Type Culture Collection) No.M211147 and can be used for producing high-efficiency beta-mannase and enzyme products BM-I and BM-II. The high-efficiency beta-mannase with average enzyme activity of between 1000 and 2,000mu/ml can be obtained by fermentation under an optimal enzyme production condition, 1ml of enzyme solution can convert 10 to 20g of mannan, and the concentration of a substrate is between 10 and 20 percent. The TQBm strain cultured by the invention has high enzyme production capacity and high enzyme activity; and by using the enzyme product, mannan in konjak, cluster beans, locust beans, sesbania and other plants can be efficiently and economically hydrolyzed to produce mannooligosaccharides.

The invention discloses large chicken cutlet coating flour and a preparation method thereof. The large chicken cutlet coating flour is prepared from wheat flour, wheat starch, corn starch, cassava starch, cassava granulated flour, table salt, white sugar, sodium carbonate, onion powder, garlic powder, baking powder and guar gum. According to the edible characteristics of a large chicken cutlet on a food terminal market, the surface of a large chicken cutlet is coated with flour and the flour-coated large chicken cutlet is fried so that yellow appearance and a crisp taste of the large chicken cutlet are obtained and large chicken cutlet local flavor and taste are improved. Through the standard flour coating production process, large chicken cutlet taste standardization is realized.

The invention relates to a convenient nutritional coarse-cereal rice flour food and a production process of the convenient nutritional coarse-cereal rice flour food, belonging to the technical field of convenience foods. The convenient nutritional coarse-cereal rice flour food comprises a rice flour material package, a subsidiary food material package, an oil package and a spice package, wherein the rice flour material package is prepared from the following raw materials in part by weight: 75-85 parts of rice meal material, 10-20 parts of high gluten wheat flour, 2-5 parts of mixture of dried konjac glucomannan powder and sweet potato gum, 1-3 parts of corn starch, 0.01-0.1 part of guar gum, 0.02-0.06 part of an emulsifying agent and 0.1-0.5 part of table salt. The rice flour material package has balanced nutrition formula and is complementary in a diversified manner, the contents of vegetable protein, amino acid, B vitamins in the high gluten wheat flour can be improved, the tensile resistance and the affinity of the rice flour can be improved favorably, and the shaping is easy; the convenient nutritional coarse-cereal rice flour food can be used for solving the problem of poor affinity of the coarse cereals, has multiple efficacies, has diversification, has balanced nutrition, can be eaten conveniently and is clean and sanitary.

The invention provides a preparation method of fermented glutinous rice yoghurt. The preparation method comprises the following steps: evenly mixing the following raw materials in parts by weight: 30 to 70 parts of fermented glutinous rice, 0.1 to 0.45 part of thickening agent, 0.1 to 2 parts of starch, 20 to 30 parts of high fructose syrup and/or white granulate sugar, and 9 to 38 parts of water and/or fermented glutinous rice supernate, sterilizing the mixture at a temperature of 90 to 95 DEG C for 10 to 15 minutes so as to obtain fermented glutinous rice sauce; and mixing the obtain fermented glutinous rice sauce with yoghurt according to a mass ratio of 1:(5-19) at a temperature of 15 to 25 DEG C; wherein the thickening agent is one or more of carrageenan, pectin, xanthan gum, locust bean gum and guar gum. The total content of solids in yoghurt is in a range of 18 to 22.5%. The prepared fermented glutinous rice yoghurt can be stably stored under a refrigeration condition, is suitable for massive industrial production, and can be stored for 21 days at a temperature of 2 to 6 DEG C.