130 results about "Essential aminoacid" patented technology

The present invention provides combinations of dietary supplements and methods of using of these combinations to improve the health and production performance of animals. In particular, the combinations of the invention comprise antioxidants, trace minerals, organic acids, essential amino acids, and mixtures thereof.

The present invention provides compositions and methods designed to increase value output of a fermentation reaction that yields a first product, intended for commercialization, such as ethanol, and a fermentation residual used, for example, as animal feed. The methods involve using microorganisms in the fermentation process that have been modified so as to yield a residual having greater value that a residual produced in the process by a microorganism not so modified. In particular, the present invention contemplates using microorganisms in a fermentation process that have been modified to increase production of a nutrient, such as an essential amino acid, thereby reducing the need to supplement the nutrient in the animal's diet. The present invention also provides a modified fermentation residual of higher commercial value. Also provided in the present invention are complete animal feeds, nutritional supplements comprising the subject ferment residuals. Further provided by the present invention is a method of performing fermentation, a modified fermentative microorganism and a genetic vehicle for modifying such microorganism.

The present invention describes new and distinct strains of higher Basidiomycetes mushrooms grown in submerged cultures. Specifically, the new strain of species of the genus Tremella offer superior yields of one-cell biomass and exocellular heteropolysaccharide glucuronoxylomannan, niacin and essential amino acids.

In order to overcome the defects in a seaweed protein extracting technology, by means of the microbial fermentation technology, the seaweed protein extracting rate and the water-soluble protein proportion are increased according to seaweed nutritional ingredient changes and the accumulation condition of essential amino acid, lactic acid and other useful metabolites, and therefore the nutritional value of seaweed protein is improved. Seaweed protein is prepared through a technology of compound enzymatic hydrolysis and multi-strain two-step liquid fermentation, multi-bacterium mixed fermentation is adopted, many gene functions in fermentation are added by means of combined strain fermentation, the complex metabolism effect difficult to complete by single strains is completed by combining different metabolic capacities, production efficiency is improved by mean of reciprocity and laterality between microorganisms, and a product is rich in seaweed protein, polypeptide, amino acid, probiotic, vitamin, polysaccharide and other nutritional ingredients.

Disclosed are ingestible additives and ingestible supplements that are capable of promoting liver function, promoting liver health, or reducing alcoholic hepatopathy in a subject. The ingestible additive or supplement can include at least one essential amino acid, at least non-essential amino acid, at least one antioxidant, at least one lipotropic compound, at least one water-soluble vitamin, or at least one plant or extract thereof.

An improved extracted corn composition having an oil concentration of less than about 1.7 wt % (on an anhydrous basis) and containing high concentrations of protein and essential amino acids is provided. The composition has a nutritional profile advantageous for use as an animal feed ingredient. Also provided are processes for the preparation of the extracted corn composition; feed rations incorporating the extracted corn composition; and methods for the preparation of such feed rations.

The present invention presents an alternative to the direct implementation of an industrial scale second generation bioethanol process with the integration of the second generation into the existing first generation bioethanol processes, which aims to reduce the current barriers to process change / investments. In particular, the present invention relates to an integrated second generation process for producing bioethanol comprising at least one fungal cultivation stage for producing ethanol and fungal biomass. The present invention also relates to a novel fungal biomass, rich in protein and essential amino acids, which is produced with said integrated second generation process for producing bioethanol for use as a nutritious substitute for human and domestic animal use.

The invention discloses fine dried noodles for children and a preparation method thereof. The method includes selecting an adding ratio of the raw material wheat flour and quinoa flour, so as to make the necessary amino acid proportions of the mixed flour close to the necessary amino acid intake proportions for children recommended by the Food and Agriculture Organization of the United Nations. The preparation method specifically comprises the following steps: adjusting the mix ratio of the quinoa flour and the wheat flour, so as to obtain mixed flour containing 20-25 parts by weight of quinoa flour and 75-80 parts by weight of wheat flour; adding table salt and water into the mixed flour and kneading the mixture to obtain dough, wherein the mass of the table salt is 1% based on that of the mixed flour; resting the dough, pressing the dough into a sheet and cutting the sheet to obtain fresh noodles; and then drying the fresh noodles to obtain the fine dried noodles. The fine dried noodles for children prepared according to the preparation method are balanced in necessary amino acid contents, rich in nutrition and extremely good in taste.

The invention discloses a special fresh particle puffed feed for salmons and a preparation method of the feed. The special fresh particle puffed feed comprises the following components by weight percent: 10%-22% of imported fish powder, 13%-28% of fresh fish pulp, 8%-10% of krill powder, 5%-15% of fermented soybean meal, 3.5%-6% of active yeast, 2.5%-3.5% of soybean lecithin, 1.5%-2.5% of monocalcium phosphate, 10%-16% of high-gluten flour, 1%-2% of medical stone, 1%-2% of multi-dimensional multiple ore, 10.5%-12% of imported fish oil and 1.5%-2.5% of natural astaxanthin. The fresh particle puffed feed is prepared according to the conventional method for preparing the puffed fish feed. The special fresh particle puffed feed for the salmons is an ecological and environmental-friendly green fish feed; after the fish feed is fed to the salmons, the salmons have the advantages that the disease resistance is enhanced, the survival rate and the growth performance are obviously improved, the body color is obviously improved, the content of inosinic acid, the content of guanylic acid, the total amount of amino acid, the total amount of necessary amino acid and the total amount of unsaturated fatty acid and the like in main fresh substances of the salmons are respectively increased to different extents, the content of fat is obviously increased, and the indexes such as the muscle strength, the freshness, the fishy smell and the mouthfeel of the salmons are respectively and obviously improved.

The invention mainly relates to a method for supercritical extraction of sea buckthorn oil, which includes: using fresh sea buckthorn fruits as raw materials, smashing, performing enzymolysis, and supercritically extracting to obtain sea buckthorn seed oil. The method makes full use of proteins in the sea buckthorn fruits in the whole extraction process, enables the sea buckthorn oil to contain a large amount of free essential amino acid and more free unsaturated fatty acid, greatly improves quality of the sea buckthorn oil. The method for supercritical extraction of the sea buckthorn oil avoids the problem of blocking of a device after enzymolysis lipid substances are adopted, guarantees use safety of the device, and improves utilization ratio of the device.

A fishmeal-free and fish oil-free aquaculture feed composition containing marine microalgae as the source of fatty acids and the source of essential amino acids is described as is a method for producing an aquaculture product with improved growth rates, feed conversion ratio, protein efficiency ratio, survival rate, and human health-promoting omega-3 long-chain polyunsaturated fatty acid levels in the fillet using the fishmeal-free and fish oil-free aquaculture feed composition.

The invention discloses giant embryo glutinous rice and a method for breeding the giant embryo glutinous rice. The method comprises the following steps of: selecting giant embryo mutation coarse rice grains or glutinous mutation coarse rice grains by naked eyes from coarse rice of glutinous rice or giant embryo rice M2 seeds by irradiating seeds of glutinous rice or giant embryo rice seeds which serve as a material by 60Co-gamma rays with a 380Gy dose according to the characteristic that the giant embryo character and glutinous character of rice are controlled by a single recessive gene, and the rice can be obtained by induced mutation or hybridization, and breeding to form giant embryo glutinous rice varieties by the selection of an agricultural technology and yield characters or selecting the coarse rice grains with the giant embryo character and the glutinous character by the naked eyes from F2 seed coarse rice by the hybridization of the glutinous rice and the giant embryo rice, and breeding to form glutinous rice varieties by the selection of an agricultural technology of 2 to 3 generations and the yield characters. By the method, the specific rice varieties which have the giant embryo character and the glutinous character simultaneously can be bred easily and quickly, and the coarse rice of the giant embryo glutinous rice is rich in special nutritional ingredients such as protein, fat, essential amino acid, dietary fibers, vitamins, gamma-aminobutyric acid and the like.

The invention discloses a functional compound feed special for turbot. The functional compound feed consists of the following components: Peru fish meal, shrimp shell meal, a beer yeast, corn protein, fermented peanut meal powder, bread powder, calcium dihydrogen phosphate, premixed materials for fish, probiotics, imported fish oil, wheat germs, whey powder and xanthan gum, wherein the probiotics consist of freeze-dried powder of saccharomycetes, bacillus subtilis, tea polysaccharide, dunaliella salina powder, sargassum thunbergii powder and chlorella vulgaris powder in proportions. According to the turbot fed by the feed disclosed by the invention, main delicate flavor materials in muscles can be significantly increased, and the total contents of amino acids, total contents of essential amino-acids, total contents of unsaturated fatty acids and the like are improved to different extents; all indexes such as muscle strength, freshness, fishy smell and taste can be significantly improved; and the immunities of juvenile fish and adult fish can be significantly improved, so that red mouth diseases and albinism of the turbot can be effectively prevented and treated. The feed disclosed by the invention is environmentally-friendly and pollution-free in raw material, and is suitable for large-scale cultivation of the turbot.

The invention discloses a method for preparing breads through fermentation of a natural compound yeast, and belongs to the technical field of foods. The natural compound yeast is prepared by combiningsaccharomycetes and lactobacillus. The natural compound yeast, in comparison with naturally-fermented natural yeasts, is close in fermenting performance, stable in quality and short in culture cycle,and the natural compound yeast can replace the naturally-fermented natural yeasts in fermenting preparation of the breads. In addition, from both the total content of free amino acids and the contentof essential amino acids, the natural compound yeast breads are much greater than commercial yeast breads which are made from a single yeast in nutritive value. The natural compound yeast provided bythe invention is quite high in industrial application value.

The present invention discloses a raw and fresh beef sausage and a production method thereof. The raw and fresh beef sausage is prepared from the following raw materials by weight: 75-85 parts of beef, 8-12 parts of water, 3-4 parts of starch, 1.3-1.6 parts of salt, 3-5 parts of sugar, 0.5-0.7 part of monosodium glutamate, 0.13-0.17 part of black pepper powder, 0.13-0.17 part of a spicy sousing material, and 0.12-0.16 part of sesame oil. According to the present invention, the transparent sheep sausage container is adopted, the appearance is red and white, the color is seductive, the raw and fresh beef sausage is rich in proteins, essential amino acids, vitamins, taurine, potassium, iron, magnesium, zinc and other nutritional elements required by human body, and further has characteristics of full whole structure, complete meat taste, delicious taste, good chewquality and rich juice, and direct quick-freezing package is performed without cooking and other processing, such that the original nutrients are not easily subjected to loss, and the original fresh quality is maintained.

The invention discloses a high temperature resistant Lentinus edodes strain and a cultivation method thereof. The registration number of the high temperature resistant Lentinus edodes strain is CGMCCNo. 18565 in the China General Microbiological Culture Collection Center. Lentinus edodes Gao 16 * Kou 46 is a hybrid strain which is bred by crossing Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang as parents, can be fruited in a high-temperature environment and has better agronomic traits than Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang: the fruitingtime is earlier than the fruiting time of Lentinus Edodes High Temperature No.8 and Lentinus Edodes Kou Xiang; the weight of single fruit body was higher than that of Lentinus Edodes High TemperatureNo. 8 and Lentinus Edodes Kou Xiang; the thickness of the fruiting body cover is higher than that of Lentinus Edodes High Temperature No.8 and Lentinus edodes Kou Xiang; the carbohydrate content of the fruiting body is higher than that of Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang; the essential amino acid content of the fruiting body is higher than that of Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang; and the yield of the fruiting body is higher than that of Lentinus edodes High Temperature No. 8 and Lentinus edodes Kou Xiang.

The invention relates to a compound Chinese herbal medicine additive prescription for eel compound feed. The compound Chinese herbal medicine additive is the prescription specially comprising 16 kinds of Chinese herbal medicines such as platycladi seed, bulbus fritillariae cirrhosae, dodder, nutgall, schisandra chinensis, medlar, rhizoma coptidis, humifuse euphorbia herb, hawthorn, sunflower kernel, coix seed, radix sophora, clove, arillus longan, smoked plum, galangal, and the like. The compound Chinese herbal medicine additive is added to eel compound feed by the proportion of 30%, the daily gain of eels can be increased by 15.77%, and the protein content of the muscle of the eels is increased by 21.33%, wherein the proportion of essential amino acid for human bodies is increased by 16.47%, DHA (docosahexaenoic acid) content is increased by 3.01%, EPA (Eicosapentaenoic acid) content is increased by 7.17%, and fat content is decreased by 27.34%. The cost for each kilogram of the Chinese herbal medicine additive for compound feed is about 0.92 yuan according to the current market price. Moreover, after the Chinese herbal medicine additive is added, the disease resistant capability of eels is obviously improved, and the eels almost have no bacterial infection. A large amount of medicine cost is saved in the process of cultivation, and the quality of the eels is also improved. The economic benefit is greatly improved for eels after the additive is used.

The invention relates to a cosmetic, and especially relates to a skin care cream containing a vetiver essential oil. The skin care cream is mainly composed of vaseline, olive oil, octadecanol, glycerin, dexamethasone acetate, a pearl powder, propylene glycol, allantoin, the vetiver essential oil, disodium ethylene diamine tetraacetate, a tarragon essential oil, an amyris essential oil, silk fibroin peptide, an essential amino acid, hyaluronic acid and deionized water. The skin care cream is capable of purifying and astringing skin and resisting infection, contains dexamethasone acetate, can greatly relieve an allergic reaction of people with allergic physique to the skin care cream and an external environment, can adjust oil secretion of the skin, repairs skin cell tissues, relieves inflammation symptoms, and improves oil secretion, comedo, acne and other skin problems.

The invention relates to a feed additive in aquaculture industry, in particular to a meat quality and flavor improver for tilapia mossambica and a preparation method thereof. Each kilogram of improver comprises 50-100 g of ulva powder, 20-30 g of carnitine, 30-50 g of dimethylpropiothetin, 15-25 g of cysteamine HCl, 200-300 g of sodium chloride and the balance of zeolite powder. The preparation method comprises the following steps of: firstly, pulverizing the ulva powder, the carnitine, the dimethylpropiothetin, the cysteamine HCl and the sodium chloride, and sieving with a 100-mesh sieve; secondly, mixing the pulverized solid materials according to the proportions; and finally, mixing and stirring the mixed solid materials and the zeolite powder so that the coefficient of variation (CV) of uniformity of the mixture is less than 5%. The improver can efficiently increase the content of inosinic acid as a delicate flavor substance in tilapia mossambica meat, can efficiently increase the content of proteins, the content of essential amino acids and the content of taste amino acids in the tilapia mossambica meat, can improve the taste and the flavor of the tilapia mossambica meat, and can eliminate fishy smell.

The invention is suitable for the technical field of nutritious food, and provides a composition of low GI potato bread. The composition comprises the following components: wheat flour, potato flour,purple potato flour, maltitol, erythritol, inulin, a polyphenol extract, yeast powder, salt, butter, coconut oil, an egg liquid, a compound modifier and water. Aiming at the defect of high GI value ofcommon wheat flour bread, the low GI potato bread is researched and developed through adjustment of the composition; by adopting potato powder, purple potato powder, sugar alcohol and particularly adding inulin dietary fiber, the low GI potato bread not only has a good supplement effect in the aspects of minerals, vitamins, essential amino acids, dietary fiber and the like, but also a low GI bread product is obtained through reasonable compatibility of raw material components; and the bread does not cause rapid fluctuation of blood sugar after being ate, so that the bread not only can meet the nutritional requirements of common diets of eaters, but also has obvious improvement in the aspects of bread calories, flavor and nutritional value.

The invention relates to a clinical applicable culture system for efficient amplification of NK cells. The invention specifically provides a serum-free culture system for efficient amplification of NK cells. The culture system comprises the following components: 1640 medium, sodium bicarbonate, human serum albumin, transferrin, linoleic acid, oleic acid, palmitic acid, sodium pyruvate, human recombinant insulin, non-essential amino acids, 2-mercaptoethanol and interleukin-2. The invention also provides a culture system containing 1-12 vol.% of human autoserum and for efficient amplification of NK cells. The culture system provided by the invention has simple composition, avoids the risks of animal ingredients in animal serum on cell treatment and uncertainty of cell culture caused by the uncertain components in the animal serum, and increases yield of NK cell. The obtained activated NK cells have significant tumor killing effect. Therefore, the system can not only be applied in scientific research but also be used in clinical treatment.

The present invention relates to technology for supertex protein prepared from ethanol leached soy protein concentrate, and belongs to the field of texturized protein and a processing technology thereof. The technology comprises the following steps: modulating the ethanol leached soy protein concentrate with water, conducting ultrasonic pretreatment on the ethanol leached soy protein concentrate solution, mixing and stirring the ethanol leached soy protein concentrate solution with other adjuvant materials containing wheat gluten, starch, konjac flour, lecithin, sodium bicarbonate and common salt, swelling and extruding the mixture by using a co-parallel twin screw swelling extruder, and obtaining the texturized supertex protein by cutting, drying, cooling, packaging extruded products from the extruder. The supertex protein is pure white in color, obvious in filamentous tissue, good in fiber toughness, pulling force and elasticity, and mainly solve the problem that ethanol leached soy protein concentrate is not suitable for preparing texturized protein. Meanwhile, by adding proper amount of the wheat protein, composition and collocation of essential amino acids of the protein become more reasonable and more accordant with the needs of human nutrition intake.

The invention relates to a taro-flavored yoghurt product and its preparation method. The taro-flavored yoghurt product is characterized in that sugar content is greater than or equal to 10%; pH value is less than or equal to 4.5; and acidity is greater than or equal to 70 degree T. The preparation method comprises the following steps: carrying out enzymolysis on boiled taro for many times to obtain a taro enzymatic hydrolysate, mixing a whole milk powder emulsion and the taro enzymatic hydrolysate according to a certain ratio, adding a certain amount of sugar into the mixed liquid in proportion, adding a domesticated bacteria liquid into the mixed liquid, fermenting to obtain taro fermented milk, mixing the taro fermented milk and a taro syrup, refrigerating and sterilizing to obtain the taro-flavored yoghurt product. The taro-flavored yoghurt product provided by the invention is rich in essential aminoacid for human body, has rich nutrients, has low fat content, is uniform in color, has rich frankincense and special delicate fragrance of taro, is fine and smooth in mouthfeel, has moderate sour and sweet taste, and has a uniform and stable system.

The invention discloses a low-salt temperature change curing method of leaf mustard sauce products. The leaf mustard sauce product comprises the following raw materials in parts by weight: leaf mustard 280-300, Welsh onion 30-40, garlic 20-30, five spice powder 15-25, red Chilli powder 10-20, pepper powder 7-15, oyster juice 10-15, vegetable oil 10-15, and salt 15-30. The curing method adopts the low-salt temperature change curing technology and the multi-strain coupling fermentation technology and also adopts three-time cooling salt-reduction and two-time desalination way, so as to effectively reduce the salt content of the sauce pickles and shorten the curing period; with regard to the multi-strain coupling fermentation technology, the multiple pure strain mixing starter-making can be artificially controlled, the period can be shortened, and the quality and flavor can be improved, so that the obtained leaf mustard sauce products have features of pure sauce color, low salt, high crispness, rich essential amino acids and diet fibers, unique flavor and high nutrition value.

The invention discloses a pork kiss sausage and a preparation method thereof. The pork kiss sausage is prepared from the following raw materials in parts by weight: 40-50 parts of pig lean meat, 25-35 parts of water, 2-3 parts of soy isolate protein, 6-10 parts of pig prime condition, 5-15 parts of starch, 1-1.4 parts of salt, 1.5-2.5 parts of glucose, 0.5-0.7 part of monosodium glutamate, 0.2-0.4 part of spice, 0.05-0.07 part of monascus color and 0.32-0.36 part of essence. The pork kiss sausage disclosed by the invention has the beneficial effects that a sausage body is novel in feeling and attractive in color and luster, and the sausage is rich in abundant proteins, essential amino-acids required by a human body as well as various nutritional elements, such as potassium, ferrum and magnesium, required by the human body; the sausage is full in integral structure, quite in flesh appeal and delicious in taste.

The invention relates to a fermented apricot kernel beverage and a preparation method thereof. The beverage is prepared from sweet almond, syrup or sugar substitutes, and purified water which are used as raw materials, and botanical lactic acid bacteria which are selected for fermentation. The apricot kernel beverage prepared by the invention has the advantages of unique local flavor, rich nutrients and smooth mouthfeel. After the beverage is fermented by botanical lactic acid bacteria, the essential aminoacid level of the apricot kernel beverage is substantially improved, and the apricot kernel beverage after fermentation can substantially reduce contents of total cholesterol (TC) and triglycerides (TG) in the blood lipid of the hyperlipidemia rat and has substantial health care efficacy.

The invention belongs to the field of food processing, and particularly relates to hypsizygus marmoreus nutrient bread and a making method thereof. According to the hypsizygus marmoreus nutrient bread, hypsizygus marmoreus dry powder is added to raw materials for making plain staple bread, and the amount of auxiliary materials (yeast, sugar, salt, oil and water / milk) is reduced at the same time; the nutrient bread is rich in nutrient, the situation that essential amino acid, vitamin and mineral elements lack in staple flour is changed, nutrient complementation is achieved, and the nutrient bread has a certain health care effect if a user always eats the bread; color of the bread is even, and taste of the bread is good; air holes in cut faces is dense and even; the bread is soft and elastic in taste; full baking taste and proper hypsizygus marmoreus taste are realized. In addition, the hypsizygus marmoreus nutrient bread is superior to the plain stale bread in water binding capacity.

The invention belongs to the field of food processing and in particular relates to a seafood mushroom nutrient steamed bun and a preparation method thereof. The preparation method of the seafood mushroom nutrient steamed bun is characterized by adding a proper amount of seafood mushroom powder in the process of preparing the steamed bun, simultaneously reducing use amount of water and yeast, shorting fermentation time and rising time. The seafood mushroom nutrient steamed bun has the advantages that the product is good in nutrition, the current situation of lack of essential amino-acid, vitamin and mineral element in the staple food flour can be improved, the product is complementary in nutrition and has certain health preservation and maintenance functions after being taken for a long time; the product is good in smell and taste, has fresh and light sweet taste, is soft in taste, good in elasticity and non-stick in teeth, good in shape, large in specific volume, smooth in surface, fine, dense and uniform in pores and good in recovery property when being pressed by hands.