50 results about "Yeast" patented technology

The invention relates to a stichopus japonicus powder feed and a processing method thereof and belongs to the technical field of feeds and processing methods thereof. The stichopus japonicus powder feed is characterized by comprising the following ingredients by weight percent: 30-50% of degummed kelp dry powder, 10-20% of sargassum thunbergii dry powder, 15-25% of gulfweed dry powder, 8-13% of perforated sea lettuce dry powder, 5-12% of fish powder, 4-8% of yeast powder and 1-3% of complex vitamin. The processing flow comprises the following steps: collecting raw materials, degumming kelp, drying the raw materials, mixing the raw materials, performing coarse crushing, mixing with the fish powder and stirring, performing superfine crushing and packaging. Nutritional ingredients in the stichopus japonicus powder feed are good in stability, the growth speed and cultivation survival rate of stichopus japonicus can be effectively improved, the growth speed obtained by adopting the stichopus japonicus powder feed is faster than that obtained by adopting other types of the feed by 1.5-2.0 times, the survival rate is high, the weight-increasing rate is fast, and the production efficiencyof cultivation of the stichopus japonicus is greatly improved. Simultaneously, the pollution on a cultivation water body is reduced, and the growth speed of the stichopus japonicus is improved.

The invention relates to the field of artificial feeding of insects and particularly relates to an artificial feed for South Asia trypetid larvae. The artificial feed for South Asia trypetid larvae comprises the following raw materials by weight percent: 25-30% of wheat bran, 9-11% of cane sugar, 3.5-6.0% of beer yeast, 0.1-0.2% of sodium benzoate, 0.1-0.2% of methyl parahydroxybenzoats and the balance of water. The artificial feed for South Asia trypetid larvae is low cost and wide in sources of raw materials and can meet the growth and development requirement of the South Asia trypetid larvae. Thus, lots of healthy and regularly developed insect sources for test can be supplied for the research and preventive treatment of physiology, genetics, toxicology and the like.

The invention discloses a production method of alcoholic drink, belonging to the technical field of a production process method of an alcoholic drink which has efficacies of disease treatment, disease prevention, health protection and the like. The method comprises the steps of taking purely natural traditional Chinese medicines, corn stigmas, sweet potato stems, wheat and corns, processing, mixing with a small amount of distiller's yeasts, fermenting at proper humidity and steaming to juice which not only is a drink containing alcohol and alcohol taste, but also is alcohol with very low alcoholic strength. The alcoholic drink can be drunk by anybody and has the efficacies of disease treatment, disease prevention and health protection.

The invention provides a method for preparing health-maintaining liquor from longan, phyllanthus emblica, olive, hawthorn and passion fruit. The method comprises the steps of: adding a yeast with flocculation optimization characteristics and a fermentation assistant into longan juice for fermentation; and then adding phyllanthus emblica juice, olive juice and/or hawthorn juice to obtain the health-maintaining wine.

The invention belongs to the technical field of food processing, and provides bran-free grain noodles. The bran-free grain noodles are made from the following raw materials in parts by weight of 1.0-1.2 parts of bran-free cereal powder, 0.05-0.1 part of mucedin-free plant protein powder, 0.01-0.02 part of yeast powder, 0.01-0.05 part of TG enzymes, 0.01-0.05 part of lactobacillus plantarum powder,0.01-0.03 part of table salt, 0.01-0.02 part of a flour improver and 0.5-0.6 part of water. The raw materials are in cooperation in proportion, so that the viscoelastic properties of bran-free graindough can be increased, and the chewiness and the tenacity of the dough can be increased; and therefore, the finally-made noodles are low in breaking rate, rich in nutrients, good in mouth feel and good in flavor.

The invention relates to a composition with an effect of improving the blood glucose level and a preparation method thereof. The composition is prepared from the following raw materials in parts by weight: 25-40 parts of chestnut shell extract, 10-20 parts of mulberry leaf extract and 3-5 parts of oat beta-glucan, and can be further added with the following components in parts by weight: 5-10 parts of bitter gourd powder, 1-2 parts of chromium containing yeast powder, 5-10 parts of bitter gourd extract, 10-20 parts of barley malt, 5-10 parts of haematococcus pluvialis powder, 3-5 parts of oatfibers, 5-10 parts of Chinese yam meal, 1-2 parts of chrysanthemum powder, 3-5 parts of buckwheat meal, 4-7 parts of polygonatum odoratum powder, 3-5 parts of kudzu vine root powder and 0.1-1 part ofvitamin B2. The composition is rich in nutrition and convenient to eat, can be used for effectively improving the blood glucose level, and has a certain health-protecting effect.

The invention discloses a yellow wine yeast suitable for South Hunan Province taste, which is prepared from the following components in parts by weight: 80 parts of rice, 30 parts of wheat, 10 parts of corn, 30 parts of grain, 3 parts of honeysuckle flower, 3 parts of Lespedeza pilosa, 2 parts of mulberry leaf, 0.5 part of gypsum, 1 part of licorice root, 1 part of dried orange peel, 2 parts of cassia bark, 1 part of small fennel and 1 part of hemlock parsley. The yellow wine yeast is prepared as follows: (1) rice, wheat, corn and grain are mixed and grounded into powders; (2) the rest components are mixed and grounded into powders; (3) the above two powders are mixed and added with water to be prepared as pills; (4) distiller's yeast is added with aged koji mold; (5) the mixture is placed on the straw for being cultured for 3 days, till full of mycelium; (6) the mixture is dried to obtain the yellow wine yeast. The yellow wine brewed by using the yeast disclosed by the invention has the advantages of favorable saccharification, quick fermentation and transparent wine body, reserves the flavor of the traditional yellow wine, is suitable for taste of people in South Hunan Province, and has abundant nutrition.

The invention discloses steamed total millet flour cone-shaped bread and a producing method thereof. The producing method includes following steps: (1) milling the millet, sieving the milled millet through a sieve in 80-100 meshes, adjusting the content of water to be 16%, feeding the millet into a material-feeding hopper of a dual-screw extrusion puffing machine for performing extrusion puffing, re-milling the puffed millet and sieving the re-milled puffed millet through a sieve in 80-100 meshes to obtain millet extrusion powder; and (2) mixing millet starch, water, baking powder, instant dry yeast and the millet extrusion powder obtained in the step (1) and successively performing following operations: kneading, shaping, fermentation and steaming to obtain the steamed total millet flour cone-shaped bread. The steamed total millet flour cone-shaped bread is rich in nutrition, is good in palatability, is convenient to eat and has a wide market prospect.

The invention provides a method for treating and utilizing waste water generated by producing saponin by yellow ginger. The method comprises the following steps that: mother liquid wastewater is filtered after the yellow ginger is subjected to acidolysis; the mother liquid wastewater is neutralized to neutrality with pH value of between 4.5 and 5 by calcium oxide; after precipitating, a supernatant is infiltrated into the solution for fermenting, and composite yeast and a nitrogen-contained compound are simultaneously added into the solution to ferment for 3 days at a temperature of between 32 and 38 DEG C; after fermentation is completed, the mother liquid wastewater which is treated by the processes is infiltrated to an alcohol tower for distilling; after alcohol is distilled out, the content of COD in residual wastewater in the tower is about 1,000; and after the residual wastewater is filtered through a polymer film to filter out yeast, calcium substances and other organic substances in the wastewater, the residual mother liquid wastewater is purified water, so discharge standard without pollution is met.

Described are a method and a composition for transfecting monocytes, as well as use of the same for therapeutic purposes. The composition is composed of a nucleic acid component, a lysosome evading component and a digestible particle that can be phagocytized. Preferably, the monocyte is a macrophage and the digestible particle is from a natural source, such as from a microbial source. More preferably, the digestible particle is a yeast cell wall particle such as zymosan. The composition itself, or cells pretreated with the composition, are useful in all gene medicine applications, such as gene therapy, gene vaccination, cancer treatment as well as immunomodulation and tissue repair.

The invention relates to a soil ripening regulating agent for a sweet orange garden. The soil ripening regulating agent mainly comprises pine needle soil, domestic sludge, cattle and sheep manure, yeast powder, ammonium bicarbonate, a water-retaining agent and a supersaturated sodium acetate solution. An application method of the soil ripening regulating agent includes mixing the above raw materials except for the supersaturated sodium acetate solution according to a specific ratio, turning the mixture under soil of the garden 5-7 days before sweet orange transplanting, and dumping the supersaturated sodium acetate solution while turning the soil. The soil ripening regulating agent is capable of promoting soil ripening within a short time, high in ripening degree and beneficial to soil tilth improvement and rapid enhancement of fertility, thereby being particularly suitable for soil regulation of the sweet orange garden.

The invention discloses an alfalfa fertilizing method. The method comprises the following steps: performing first round of fertilization on alfalfa when alfalfa turns green and grows to reach a height of 15-30 centimeters; performing second round of fertilization on the alfalfa when the alfalfa is mown for the first time and grows to reach the height of 15-30 centimeters; performing third round of fertilization on the alfalfa when the alfalfa is mown for the second time and grows to reach the height of 15-30 centimeters, wherein in the first, second and third rounds of fertilization, applied fertilizers are all yeast-source organic fertilizers and growth-period inorganic fertilizers, the fertilization amounts of the yeast-source organic fertilizers are all 5-20kg/mu, and the fertilization amounts of the growth-period inorganic fertilizers are all 5-20kg/mu; and performing fourth round of fertilization on the alfalfa after alfalfa is mown for the third time under the conditions that the applied fertilizers are the yeast-source organic fertilizer and an overwintering formula inorganic fertilizer, wherein the fertilization amount of the yeast-source organic fertilizer is 5-10kg/mu, and the fertilization amount of the overwintering formula inorganic fertilizer is 3.33-10kg/mu. By performing the fertilization by using the alfalfa fertilizing method disclosed by the invention, planted alfalfa is low in fertilization cost input, and can also be used for increasing the yield.

The invention relates to an ammonia transport protein gene, a protein coded by same and application thereof in the aspect of high-efficiency utilization of nitrogen of crops. The gene of the invention is derived from Dunaliella Salina and is called as DvAMT1 ;1. The gene has the function of transporting high-affinity ammonia transport proteins, can recover the capability of absorbing low-density NH<4+> of a yeast mutant and is indicated to have application value in the aspect of high-efficiency utilization of nitrogen of crops.

The invention relates to a quickly frozen steamed bun raw product and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented,pre-fermentation is required before steaming. The invention has the advantages that the traditional manual workshop production of the steamed bun is shifted to industrial production in an accelerating way, the product quality, the safety and the convenience are improved, the flavor loss caused by repetitive steaming is avoided and the energy is saved when compared with the steamed bun products quickly frozen after steaming.

The invention discloses a preparation method of fulvic acid apple health care vinegar drink. The preparation method comprises the following steps: preparing apple juice; preparing yeast activated liquid special for fruit wine for later use; inoculating the obtained yeast activated liquid special for fruit wine into the apple juice, thus obtaining fruit wine fermented liquid; adjusting the alcohol content of the fruit wine fermentation liquid, and inoculating the fruit wine fermentation liquid into fruit vinegar bacteria for acetic acid fermentation culture; putting acetic acid fermented liquid into a boiled water bath for sterilization for 10 minutes, and cooling and centrifugating the acetic acid fermented liquid, thus obtaining a coarse product of apple health care vinegar drink; uniformly blending and mixing the coarse product of the apple health care vinegar drink with fulvic acid, fructose syrup and citric acid according to various ratios, thus obtaining the fulvic acid apple health care vinegar drink. According to the method, fulvic acid is purified to meet the standard of the food industry and then added into verified apple vinegar drink with a health care function, thus obtaining the fulvic acid apple health care vinegar drink which tastes mellow and has various health care functions.

The invention provides a high-calcium soda biscuit and a manufacturing method thereof. The high-calcium soda biscuit is mainly manufactured by basic materials and active calcium powder accounting for 0.3-0.6% of the weight of the basic materials, wherein the basic materials comprise flour, salt, yeast, baking soda, edible oil and saccharose. The manufacturing method includes the steps of modulation and fermentation of seeded dough, preparation of high-calcium additives, modulation and fermentation of main dough, rolling, molding, baking and cooling. After active calcium is preprocessed through lactic acid and the saccharose, the active calcium can be sufficiently converted and is convenient for human bodies to absorb, the calcium supplement effect is greatly improved, the manufactured high-calcium soda biscuit is uniform and consistent in color, honeycomb holes are formed in the internal structure, mouthfeel is soft, crisp, tasty and refreshing, scent is pure, and the high-calcium soda biscuit is suitable for being eaten by pregnant women, children and old people.

The invention discloses a longan drink and a preparation method thereof. The longan drink is prepared from 1000-3000 parts of longan pulp, 100-300 parts of sucrose, 1-20 parts of yeasts, 1-10 parts of sulfur dioxide, 1-50 parts of citric acid and 30-50 parts of pectinase. The preparation method comprises the following steps of 1) adding sulfur dioxide to the longan pulp, and breaking and squeezing the mixture to extract juice; 2) adding the citric acid to the prepared longan juice to regulate the total acid to be 3-5g/L, and then adding pectinase for enzymolysis and clarification; 3) adding the sucrose and the yeasts to the longan juice after enzymolysis and clarification, and fermenting the longan juice at 30-35 DEG C for 1-5 hours; and 4) blending the liquid obtained by fermentation with water, and then carrying out sterilization, thus obtaining the longan drink. The longan drink takes longans as main raw materials, has low alcohol content, moderate sweetness and good taste, and has unique aroma emitted by the longans.

The invention discloses a mutagenesis method for collagenogenesis yeast on the basis of high-magnetic field gravity environment, wherein the collagenogenesis yeast is mutated by using the high-magnetic field gravity environment generated by a ground simulation apparatus. The method includes: placing a collagenogenesis yeast strain, in logarithmic phase, under the high-magnetic field gravity environment, wherein magnetic flux density is 12-16 T, gravity level is 0-2 g, and mutagenesis time is 24-72 h, thus obtaining mutated strain; coating a solid culture medium with the mutated strain, selecting single colony with vigorous growth, inoculating the colony on a liquid culture medium and performing shaking flask fermentation, thereby obtaining a high-collagen yield strain with yield of collagen being detection standard. According to the invention, by means of the high-magnetic field gravity environment generated by the ground simulation apparatus for mutagenesis, the method is simple in operation and high in efficiency, is good in screening effect and is free of environment pollution. Fatigue effect of the bacterial strain on regular physical and chemical mutagenesis methods is also relieved.

The invention discloses instant fried dough twists with a tomato flavor and a making method thereof.The fried dough twists are made from, by mass, 500 parts of wheat flour, 100-120 parts of tomatoes with peel and seeds removed, 50-60 parts of eggs, 1-3 parts of table salt, 60-80 parts of white sugar, 3-5 parts of honey and 3-5 parts of active fermenting yeast.The making method includes the steps that firstly, the tomatoes with peel and seeds removed are sliced, the white sugar and the honey are added for curing, the cured tomato slices are thoroughly steamed, clean water is added, and the mixture is stirred into tomato puree through a juicer; secondly, the wheat flour is divided into three equal parts, boiling water is added into one part to scald the wheat flour into scalded dough, the tomato puree and the active fermenting yeast are added into one part to knead the mixture into fermented dough, and the eggs, the table salt and clean water are added into one part to knead the mixture into egg elastic dough; thirdly, the three kinds of dough are mixed and kneaded evenly and divided into small pieces, the small pieces are twisted into dough twists, and the dough twists are fried till the color turns faint yellow.The fried dough twists with a tomato flavor have the advantages of providing nutrition and health protection, being convenient to eat instantly and tasting crisp.

The invention discloses a cosmetic dressing composition based on marine organisms and a preparation method of the composition. The composition comprises the following raw materials in parts by weight:106-116 parts of sea lettuce, 49-88 parts of scytosiphon lomentaria, 12-19 parts of hyaluronic acid, 4-9 parts of ganoderma lucidum polysaccharide, 2-4 parts of oleanolic acid, 13-18 parts of sapindus saponin, 10-20 parts of cocoamidopropyl betaine, 8-11 parts of calendula extract, 3-5 parts of sodium carboxymethyl cellulose, 11-14 parts of lavender essential oil, 3-6 parts of Vc magnesium phosphate, 25-36 parts of honey and 2-5 parts of dry yeast. The cosmetic dressing composition based on marine organisms is capable of effectively delaying aging.

The invention discloses an alfalfa feed for a tortoise. The feed comprises the following substances: alfalfa powder, wheat bran, fish meal, yeast powder, vitamin A, vitamin C, vitamin D, vitamin E, KH2PO4, NaCl, FeSO4, MnSO4.7H2O, ZnSO4.7H2O, CoCl2, CuSO4 and CaCl2. The alfalfa powder is added into the feed and is rich in vegetable protein which satisfies demands of the tortoise for vegetable protein, provides necessary vegetable protein for growth of the tortoise and promotes rapid growth of the tortoise. Alfalfa is also rich in vitamins and trace elements which can provide necessary mineral matters for the tortoise to prevent diseases caused by deficiency of trace elements; alfalfa contains isoflavone substances and a variety of unknown somatomedin, thereby effectively promoting growth of the tortoise; and alfalfa contains carbohydrates which provide energy for living, growth and activity of the tortoise and cellulose which assists in digestion of the tortoise. The alfalfa feed for a tortoise has cheap and easily available raw materials and low cost and is applicable to breeding of the tortoise in a culturing farm and to cultivation of a household pet tortoise.

The invention discloses fructus lycii and chrysanthemum tea and a preparation method of same, wherein the tea includes the following raw materials, by mass, 1-5 parts of dry chrysanthemum morifolium, 10-18 parts of dry fructus lycii, 2-4 parts of astragalus membranaceus, 10-18 parts of honey, 8-14 parts of rock sugar and 1200-1800 parts of pure water. The preparation method includes the following steps: a) cutting the astragalus membranaceus into pieces being 0.2 mm in thickness and stir-frying the astragalus membranaceus on soft fire for 4-6 min for later use; b) milling the stir-fried astragalus membranaceus, the dry fructus lycii aned the dry chrysanthemum morifolium into powders for later use; c) mixing the milled powders in the step b) with 100-200 parts by mass of pure water and adding 3-5 parts of by mass of yeast to ferment the powders at 25-45 DEG C for 3-7 h; d) irradiating the fermented powders by ultraviolet for 5-10 min to perform sterilization; e) adding the honey, the rock sugar and the rest pure water and fully stirring the mixture until the rock sugar are melted completely; and f) fill-packaging the tea under a sterilized environment and sealing and storing the finish product. The active substances in the fructus lycii and chrysanthemum tea are easy to absorb by human body after fermentation and the tea is good in taste.

The invention discloses a cyprinus carpio L. color enhancer compound feed and a preparation method and application thereof, and belongs to the technical field of aquatic product breeding. The cyprinuscarpio L. color enhancer compound feed comprises the following raw material components in percentage by mass of 20%-30% of fish meal, 6%-10% of beer dry yeast, 12%-18% of corn flour, 10%-20% of soybean protein concentrate, 20%-30 of flour, 3%-5% of fish oil, 2%-3% of soybean oil, 0.8%-1.2% of a vitamin premix, 1.6%-2.4% of a mineral premix, 0.1%-0.2% of methionine, 0.05%-0.1% of vitamin E, 0.05%-0.1% of vitamin C, 0.3%-0.5% of choline chloride, 0.8%-1.0% of calcium dihydrogen phosphate, 0.05%-0.1% of garlicin, 4%-8% of Antarctic krill powder, 0.01%-0.03 of capsorubin, 3%-6% of spirulina, 0.02%-0.03% of proteases and 0.01%-0.02% of an antioxidant. The compound feed is meal to be loved by cyprinus carpio L., can meet nutrient requirements, can promote the normal growth of fish bodies, can effectively improve the immunity of fish bodies, and has favorable effect on deepening the red color of the bodies of the cyprinus carpio L.