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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 37. Отображено 37.
03-04-2013 дата публикации

Method for preparing pumpkin sparkling wine

Номер: CN103013767A
Автор: Li Na, Lv Weimin, Xu Chongchun, Zhao Yuncai, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a method for preparing a pumpkin sparkling wine, and relates to a method for preparing an alcoholic drink. The method comprises the following steps of: firstly preparing a pumpkin brewed wine and a pumpkin ethanol extract, mixing the pumpkin brewed wine, the pumpkin ethanol extract and purified water in the proportion of 1:1:3, adding 0.1% of sodium cyclamate, 2.5% of white granulated sugar and 0.25% of citric acid into the mixed wine, controlling the storage temperature of the wine to be 15-18 DEG C, filtering the wine which is stored for 6 months by using a kieselguhr filter, mixing the filtered wine with carbon dioxide in a carbon dioxide mixer, filling and packing the wine at low temperature and under reduced pressure, and sterilizing the packed wine to obtain a finished product. For the pumpkin sparkling wine produced by adopting the method of the invention, the pumpkin resource is fully used, the fermentation technology and the extraction technology are organically ...

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Номер записи: 1
18-12-2013 дата публикации

Method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation

Номер: CN103445124A
Автор: Li Na, Lv Weimin, Zhao Yuncai, Yan Ying, Ju Peihong, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation, which relates to a production method of foods. The method comprises the following steps of preparing a saline solution with the concentration of 9%-11%, boiling the water, adding seed solutions of lactobacillus delbrueckii and lactobacillus pentosus after the water is cooled, and uniformly mixing so as to obtain a sour bamboo shoot fermentation bacteria solution; selecting bamboo shoots with moderate tenderness, cutting off the roots of the bamboo shoots, removing shells of the bamboo shoots, cleaning, draining away water, cutting the bamboo shoots into two half parts from the middle of the bamboo shoots, adding the bamboo shoots into a pickle jar, and pouring the sour bamboo shoot fermentation bacteria solution into the pickle jar to flood the bamboo shoots; and covering a bamboo skin cover, putting four bamboo chips, which are crossed to form a # shape, on the bamboo skin cover ...

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Номер записи: 2
17-04-2013 дата публикации

Making method of green tea health wine

Номер: CN103045436A
Автор: Lv Weimin, Zhao Yuncai, Xu Chongchun, Li Na, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a making method of green tea health wine, and relates to a processing method of wine, in particular to a making method of the green tea health wine. The method comprises the steps of weighing green tea, adding hot water for soaking for two times, merging tea soup obtained at the two times, adding white granulated sugar and citric acid to the tea soup, putting in yellow wine active dry yeast for primary fermentation, transferring fermentation liquid after the primary fermentation into a narrow-mouth wide jar,, sealing and storing the fermentation liquid for secondary fermentation, filtering with a 6-layer gauze after the secondary fermentation, obtaining green tea fermented raw wine, blending and storing the green tea fermented raw wine, filtering with a kieselguhr filter, placing the green tea fermented raw wine into a disinfected glass bottle, sterilizing for 15-20min in 70 DEG C hot water, and obtaining a finished product. The green tea wine is harmonious in taste ...

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Номер записи: 3
01-01-2014 дата публикации

Production method of health-care instant oat flour

Номер: CN103478556A
Автор: Lv Weimin, Zhao Yuncai, Li Na, Yan Ying, Ju Peihong, Li Wei, Li Zhenlin, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a production method of health-care instant oat flour, belongs to the technical field of food processing and particularly relates to a production method of instant oat flour. The production method comprises the steps: adding water into oat rice flour to be mixed into pulp, respectively adding alpha-amylase, glucoamylase, acid protease, cellulase and xylanase, enzymatically hydrolyzing at different temperatures under different conditions, then deactivating enzyme at 120 DEG C for five minutes, centrifuging to obtain clear liquid, and concentrating, spraying and drying the clear liquid to obtain the finished product. The instant oat flour not only contains a great amount of original oat nutritional ingredients, but also further contains functional components of polypeptide, amino acids, oligosaccharide, soluble dietary fiber and the like, the newly added components are molecular substances extremely easily absorbed by a human body and have multiple physiological functions ...

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Номер записи: 4
30-01-2013 дата публикации

Method for preparing directed vat starter for making steamed breads

Номер: CN102899275A
Автор: Li Na, Lv Weimin, Zhao Yuncai, Li Wei, Tong Xiaofang, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a method for preparing a ferment agent, in particular to a method for preparing a directed vat starter for making steamed breads. The method comprises the following steps of: preparing a lactobacillus plantarum culture solution and a lactobacillus casei subspecies casei culture solution, wherein viable count of each of the two culture solutions is more than or equal to 109/ml; performing vacuum freeze drying on the two culture solutions to obtain lactobacillus plantarum freeze-dried powder and lactobacillus casei subspecies casei freeze-dried powder respectively; and uniformly mixing active dry yeast for fermenting dough, the lactobacillus plantarum freeze-dried powder and the lactobacillus casei subspecies casei freeze-dried powder in a weight ratio of 7:2:1, and performing vacuum packing to obtain finished products. When the directed vat starter is used for making steamed breads, the additive amount of the directed vat starter is 0.5 to 0.8 percent of the weight ...

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Номер записи: 5
12-10-2011 дата публикации

Preparation method of nitrogen source supplementing agent for producing beer

Номер: CN102212429A
Автор: Wang Zuomin, Lv Weimin, Zhao Yuncai, Song Dianfeng, Zhang Jinsong, Chen Cheng, Sun Dongfang, Li Na, Gu Liwen, Tong Xiaofang, Li Qiang
Принадлежит:

The invention provides a preparation method of a nitrogen source supplementing agent for producing beer and relates to a production method of an organic nitrogen source, in particular to a method for preparing a novel organic nitrogen source for producing beer from plant protein. The preparation method comprises the following steps of: adding water into raw materials until the concentration of the raw materials is 13 to 18 percent, wherein the raw materials comprise any one kind of or a mixture of two or three kinds of corn protein powder, soybean cake powder or peanut cake powder; performing moist heat sterilization; cooling to 40 to 45 DEG C; adding neutral protease to hydrolyze for 5 hours and then adjusting the pH value to 4.8 to 5.2; adding papain to hydrolyze for 8 hours; after the hydrolysis is finished, deactivating enzyme at high temperature; decoloring by using active carbon and then filtering; concentrating the filtrate; and performing spray drying to prepare solid powdered finished ...

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Номер записи: 6
03-04-2013 дата публикации

Preparation method of schisandra chinensis healthcare wine

Номер: CN103013765A
Автор: Lv Weimin, Zhao Yuncai, Xu Chongchun, Li Na, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a processing method of a healthcare wine, and in particular relates to a preparation method of schisandra chinensis healthcare wine The preparation method comprises the following steps of: mixing schisandra chinensis fermented wine and schisandra chinensis ethanol leach liquor according to the proportion of 3:1; and adding 0.1% of protein sugar, 5% of white granulated sugar and 0.2% of citric acid into the mixed wine solution, storing the mixed wine solution by controlling the temperature at 15-18 DEG C, after storing the mixed wine solution for six months, filtering the mixed wine solution through a kieselguhr filter, then, loading the mixed wine solution into a disinfected glass bottle, sterilizing in hot water at 70 DEG C for 10-15 min, and obtaining the schisandra chinensis healthcare wine. According to the schisandra chinensis healthcare wine prepared by the invention, the schisandra chinensis resources are sufficiently utilized; colours and varieties of healthcare ...

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Номер записи: 7
18-12-2013 дата публикации

Method for producing ready-to-use starter for pickling cucumbers

Номер: CN103451136A
Автор: Zhao Yuncai, Lv Weimin, Yan Ying, Li Na, Ju Peihong, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a preparation method of a starter, and particularly relates to a method for producing a ready-to-use starter for pickling cucumbers. The method comprises the steps: preparing lactobacillus plantarum freeze-dried powder, lactobacillus brevis freeze-dried powder and pediococcus pentosaceus freeze-dried powder; and vacuum-packaging to obtain the ready-to-use starter after uniformly mixing the lactobacillus plantarum freeze-dried powder, the lactobacillus brevis freeze-dried powder and the pediococcus pentosaceus freeze-dried powder according to a weight ratio of 5:3:2. The pickled cucumbers prepared by using the starter is high in fermentation speed, not easy to rot, crisp and tender in taste, rich in nutrients, stable in quality among batches, and suitable for large-scale industrialized production.

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Номер записи: 8
12-06-2013 дата публикации

Method for producing corn protein peptide used for feeding by spent grains liquid of corn alcohol

Номер: CN103141667A
Автор: Li Na, Lv Weimin, Xu Chongchun, Zhao Yuncai, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a method for producing corn protein peptide used for feeding by spent grains liquid of corn alcohol, and relates to a manufacturing method for feed supplement, in particular to a method for producing corn protein peptide used for feeding by spent grains liquid of corn alcohol. The PH of the spent grains liquid of corn alcohol is adjusted to be 6.5-7.0, then the concentration of the spent grains liquid of corn alcohol is adjusted to be 15-18%, the spent grains liquid of corn alcohol is cooled to 30 DEG C after being sterilized, and is inoculated with bacillus subtilis seed solution, the spent grains liquid of corn alcohol inoculated with the bacillus subtilis seed solution is fermented on a table concentrator of 150rpm and 30-32 DEG C for 68-72 hours, then is centrifuged to obtain clear liquid, and the clear liquid is dried in a spraying mode after being concentrated to obtain a finished product. The corn protein peptide used for feeding has various biological activities ...

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Номер записи: 9
23-01-2013 дата публикации

Tricholoma-matsutake chewing tablet and preparation method thereof

Номер: CN102885291A
Автор: Lv Weimin, Liu Fujun, Li Na, Zhao Yuncai, Wang Zuomin, Li Zhenlin, Li Wei, Tong Xiaofang, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a chewing tablet and a preparation method thereof, and in particular relates to a tricholoma-matsutake chewing tablet which takes tricholoma matsutake mycelia as main raw materials and a preparation method of the tricholoma-matsutake chewing tablet. The preparation method comprises the following steps of: weighing dried tricholoma matsutake mycelium powder, lactose powder, mannitol powder and aspartame powder respectively according to formula requirements, uniformly mixing the raw materials, granulating the materials with 70% ethanol, drying the materials at 60 DEG C, and adding magnesium stearate in the materials, uniformly mixing the materials and the magnesium stearate, and performing tabletting on the mixture so as to obtain the tricholoma-matsutake chewing tablet. The produced tricholoma-matsutake chewing tablet is sweet and delicious, and maintains all the special physiological functions of tricholoma matsutake.

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Номер записи: 10
10-07-2013 дата публикации

Method for preparing turtle food

Номер: CN103190542A
Автор: Li Na, Lv Weimin, Xu Chongchun, Zhao Yuncai, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a method for preparing turtle food, belonging to the technical field of a feed. The turtle food disclosed by the invention is prepared from 9 excellent materials such as fish meal, maize meal, soya bean meal, feather meal, frozen-dried red worm powder, dry shrimp powder, dewatered Chinese cabbage, egg-shell meal, and feed active dry yeast. The turtle food disclosed by the invention also contains a plurality of digestive enzymes and other physiological active matters in the feed because the dry shrimp powder is added besides essential nutrients such as protein, sugar, fat, inorganic salt, vitamin, and cellulose; a plurality of digestive enzymes can reduce the quantity of harmful microorganisms in turtle intestinal, improves the metabolic hormone levels of the turtle body, and enhances the disease resistance of the turtle body; a plurality of physiological active matters such as mannan oligosaccharide and beta-glucosan contained in the saccharomycetes can promote turtle ...

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Номер записи: 11
08-01-2014 дата публикации

Preparation method of feed additives for pelteobagrus fulvidraco

Номер: CN103494046A
Автор: Zhao Yuncai, Lv Weimin, Li Na, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to preparation methods of feed additives, in particular to a preparation method of feed additives for pelteobagrus fulvidraco. Firstly, a black fungus hypha culture solution is prepared, the black fungus hypha culture solution is heated and concentrated to 50 Bx and is evenly mixed with dry shrimp meal and spirulina powder based on a mass ration of 1:1:1, then the mixture is dried to the water content lower than 10%, and finished products are obtained through granulation. According to the feed additives, due to the fact that the dry shrimp meal and the spirulina powder are contained, therefore, a great amount of carotenoid is contained, in addition, melanin generated in the growth and reproduction process of the black fungus body is contained, after the pelteobagrus fulvidraco is fed with the feed additives, the immunity of the pelteobagrus fulvidraco can be enhanced, the disease resistant capacity of the pelteobagrus fulvidraco can be improved, the body color of the ...

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Номер записи: 12
06-02-2013 дата публикации

Making method for dehydration tempeh

Номер: CN102907626A
Автор: Li Na, Lv Weimin, Zhao Yuncai, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a making method for dehydration tempeh, discloses a preparation method for a bean product, in particular to the making method of the dehydration tempeh. The making method comprises the following steps of: weighing a certain quality of soybean; adding twice of water to immerse; peeling and smashing expanded soybean due to water absorption after finishing immersed into small blocks, and placing in a high-pressure cooker; sterilizing for 20 minutes at temperature of 121 DEG C; mixing rice meal and corn flour which respectively account for 1 percent of dry weight of soybean; uniformly stirring and cooling to 35 DEG C; inserting with rhizopus oligosporus seed which accounts for 4 percent of the dry weight of soybean, uniformly stirring, and laying a plastic disk for punching; fermenting for 20-22 hours on the conditions of temperature of 30-32 DEG C and relative humidity of 80-85 percent, thereby breeding a white biscuit block grown with white mycelium, namely tempeh; ...

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Номер записи: 13
24-04-2013 дата публикации

Rapid digestion method for determining crude proteins in forage

Номер: CN103063507A
Автор: Lv Weimin, Xu Chongchun, Zhao Yuncai, Li Na, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to an analysis determination method, and concretely relates to a rapid digestion method for determining crude proteins in a forage. The method comprises the following steps: weighing a sample according to the nitrogen content of the sample under conditions comprising the nitrogen content is controlled in a range of 5-80mg and the accuracy is 0.0002g, putting the sample into a 250ml Kjeldahl bottle, weighing 2g of a mixed catalyst, putting the mixed catalyst to the Kjeldahl bottle, sucking 12ml of concentrated sulfuric acid, adding the concentrated sulfuric acid to the Kjeldahl bottle, putting two granules of glass beads into the Kjeldahl bottle, putting a funnel at the bottleneck of the Kjeldahl bottle, heating on an electric furnace with small power in a foam splash avoiding manner, applying large power for boiling after foaming stopping until a transparent blue green color appears, and continuously digesting for 1h. The relative error of the digestion method provided ...

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Номер записи: 14
13-02-2013 дата публикации

Method for preparing bio-fertilizer starter through disused glucose

Номер: CN102924167A
Автор: Lv Weimin, Liu Fujun, Zhao Yuncai, Li Na, Tong Xiaofang, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a preparation method for a starter, particularly to a method for preparing a bio-fertilizer starter through disused glucose. The method includes first taking the disused glucose as a main raw material for culture medium preparation and preparing azotobacter chroococcum, bacillus megaterium, bacillus mucilaginous and wet cellulomonas respectively; then collecting thalli respectively to produce freeze-dried powder, and mixing azotobacter chroococcum freeze-dried powder, bacillus megaterium freeze-dried powder, bacillus mucilaginous freeze-dried powder and wet cellulomonas freeze-dried powder according to a mass ratio of 1:1:1:1; and adding in 10000-unit feeding cellulose per gram of the mixed freeze-dried powder, mixing evenly and vacuum packing to obtain a finished product. According to the method, various crop straw, melon vines, animal dung, leaves and weeds, sweet and sour residues, wine pomace, vinegar residues, soy sauce residues, plant cake, soybean curb residues ...

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Номер записи: 15
24-04-2013 дата публикации

Preparation method of low-cost yeast culture medium

Номер: CN103060213A
Автор: Lv Weimin, Xu Chongchun, Zhao Yuncai, Li Na, Gu Liwen, Tong Xiaofang, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Li Qiang, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a preparation method of a culture medium, and especially relates to a preparation method of a low-cost yeast culture medium. The preparation method comprises the following steps: respectively diluting a corn steep liquor and a glucose mother liquor, mixing the corn steep liquor with the glucose mother liquor in proportion according to the yeast growth and breeding nutrition demands, and disinfecting to obtain the yeast culture medium. The yeast culture medium has a low cost, and the yeast culture effect of the culture medium prepared in the invention is same to the effect obtained through using a malt extract culture medium.

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Номер записи: 16
12-06-2013 дата публикации

Preparation method for pet turtle feed

Номер: CN103141715A
Автор: Li Na, Lv Weimin, Xu Chongchun, Zhao Yuncai, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention belongs to the technical field of feed and particularly relates to a preparation method for the pet turtle feed. The pet turtle feed is prepared from the following seven animal and plant raw materials: fish meal, germinated brown rice, housefly larva meal, whole egg powder, dry shrimp meal, dehydrated spinach and corn protein peptide. The pet turtle feed contains essential nutrients such as protein, saccharides, fat, inorganic salt, vitamins and cellulose, and moreover, and as the raw materials containing the germinated brown rice, the corn protein peptide and the like are added, the pet turtle feed further contains components such as various digestive enzymes and the protein peptide. The various digestive enzymes are capable of reducing the number of harmful microbes of intestinal tracts of a pet turtle, improving the metabolic hormone level of the pet turtle and enhancing the premonition of the pet turtle. The protein peptide has effects of immune adjustment and ageing delay ...

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Номер записи: 17
01-01-2014 дата публикации

Preparation method of millet boza beverages

Номер: CN103478835A
Автор: Zhao Yuncai, Lv Weimin, Yan Ying, Li Na, Ju Peihong, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a beverage processing method, in particular to a preparation method of millet boza beverages. Puffing millet serves as a raw material, zymin, Lactobacillus bulgaricus and active dry yeast serve as saccharification leavening agents, and millet boza is directly produced through fermentation without cooking. The millet boza produced by mean of the process not only is simple in process, stable in quality, good in flavor, pure and mild in taste and rich in nutrition; compared with traditional millet boza, the millet boza beverages save a large amount of manual work and energy resources and are suitable for industrial production.

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Номер записи: 18
17-04-2013 дата публикации

Making method of mango sparkling wine

Номер: CN103045437A
Автор: Lv Weimin, Xu Chongchun, Zhao Yuncai, Li Na, Gu Liwen, Tong Xiaofang, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Li Qiang, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a making method of mango sparkling wine, and relates to a making method of potable spirit, in particular to a making method of the mango sparkling wine. The method comprises the steps that mango fermented wine and mango ethanol leach liquor are prepared; the mango fermented wine, the mango ethanol leach liquor and purified water are mixed at a proportion of 1:1:2; 0.1% of sodium cyclamate, 5% of white granulated sugar and 0.3% of citric acid are added to mixed wine liquor; temperature is controlled at 15-18 DEG C; storage is conducted for 6 months; filtering is conducted with a kieselguhr filter; the filtered wine liquor is mixed with carbon dioxide in a carbon dioxide mixer, and then subjected to low-temperature pressure maintaining filling and sterilization; and a finished product is obtained. The mango sparkling wine made by the making method fully uses a mango resource, the assortment of the sparkling wine is enriched, a new way is created for deep processing ...

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Номер записи: 19
04-12-2013 дата публикации

Method for preparing fermented kvass drink

Номер: CN103421650A
Автор: Li Na, Lv Weimin, Zhao Yuncai, Yan Ying, Ju Peihong, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention provides a method for preparing a fermented kvass drink and belongs to the technical field of drink processing. The method for preparing the fermented kvass drink includes the steps of adding water in barley malt flour and brad crumbs, performing mixing to obtain saccharification liquid, firstly, adding lactobacillus bulgaricus, performing fermentation for 4-5 hours, secondly, adding water for dilution, performing sterilization and cooling, adding bread yeast, performing fermentation for 8-10 hours, and finally performing filtering, sterilization, mixing, carbonating and filling in the low-temperature and pressure-maintaining environment to obtain the fermented kvass drink. The method for preparing the fermented kvass drink is simple in technological process and easy to control. Compared with a traditional Russian kvass production process, the method has the advantages of being high in fermentation speed, stable in product quality and low in cost, and industrial production ...

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Номер записи: 20
12-06-2013 дата публикации

Method for preparing ornamental turtle feed

Номер: CN103141717A
Автор: Li Na, Lv Weimin, Xu Chongchun, Zhao Yuncai, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a method for preparing an ornamental turtle feed, belongs to the technical field of feeds and particularly relates to the method for preparing the ornamental turtle feed. The ornamental turtle feed provided by the invention is prepared from the following ten high-quality raw materials: fish meal, barley malt, chicken liver powder, soybean cake powder, dried shrimp powder, dried blood, bone meal, egg-shell meal, shell powder and soybean peptide. The ornamental turtle feed provided by the invention not only comprises necessary nutrients such as proteins, carbohydrate, fat, inorganic salt, vitamin, cellulose and the like, but also is added with components such as calcium, protein peptide and the like due to addition of the raw materials of the bone meal, the egg-shell meal, the shell powder, the soybean peptide and the like; addition of the bone meal, the egg-shell meal and the shell powder can improve calcium content in the turtle feed; the protein peptide can chelate ...

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Номер записи: 21
17-04-2013 дата публикации

Production method of liquid medium for clostridium butyricunm

Номер: CN103045521A
Автор: Zhao Yuncai, Lv Weimin, Xu Chongchun, Li Na, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a preparation method of a medium for clostridium butyricunm, in particular to a production method of a liquid medium for clostridium butyricunm. The method comprises the steps of weighing and uniformly mixing corn protein powder and bean cake powder, adding water for preparing slurry, conducting moist heat sterillization for 20min, cooling to 45 DEG C, adding bromelain for hydrolysis for 3h, adding neutral protease for continued hydrolysis for 3h, conducing high-temperature enzyme deactivation and then filtration after the hydrolysis is completed, diluting a filtrate to 2Bx, adding 0.3% of beef extract, 3% of soluble starch, 0.05% of sodium chloride, 0.15% of ammonium sulfate, 0.01% of iron vitriol, 0.03% of magnesium sulfate heptahydrate and 3% of calcium carbonate, sterilizing at 0.1-0.15MPa for 25-40min and obtaining a finish product. According to the medium, hydrolysates of the corn protein powder and the bean cake powder to substitute peptone high in price, ...

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Номер записи: 22
17-04-2013 дата публикации

Preparation method of nitrogen source of bacteria culture medium

Номер: CN103045522A
Автор: Zhao Yuncai, Lv Weimin, Xu Chongchun, Li Na, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a preparation method of a nitrogen source, in particular to a preparation method of a nitrogen source of a bacteria culture medium. The preparation method comprises the steps of weighing corn protein powder, adding water to blend slurry till a concentration of a raw material is 15-17%, conducting moist heat sterilization for 20 min at 121 DEG C, cooling to 45 DEG C, adding bromelin into the raw material according to a proportion of 30 GDU (gelatin dissolving units)/g, hydrolyzing for 4h at 45 DEG C, adding bromelin into the raw material according to a proportion of 20 GDU/g, continuing to hydrolyze for 3h at 45 DEG C, conducting high-temperature enzyme deactivation for 20min at 121 DEG C after the hydrolysis, using 0.3-0.5% of active carbon to keep warm at 50 DEG C-60 DEG C, decolorizing for 40-50min, filtering, reconcentrating a filtrate to 30-40Bx, and spray-drying to prepare solid powder, namely a finish product. The nitrogen source of the bacteria culture medium ...

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Номер записи: 23
22-01-2014 дата публикации

Production method of blood replenishing granules

Номер: CN103520391A
Автор: Zhao Yuncai, Lv Weimin, Li Na, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a production method of blood replenishing granules. The blood replenishing granules are prepared from the following raw materials in percentage by weight: 15%-25% of radix angelicae sinensis, 15%-25% of radix codonopsis, 15%-25% of fructus lycii, 5%-10% of longan flesh, 5%-10% of black jujubes, 5%-10% of dried mulberries and 5%-10% of purple raisin. The production method comprises the steps of weighing the raw materials in proportion, adding water, the weight of which is eight to ten times the total weight of the raw materials, boiling for 20-30 minutes, filtering, concentrating the filtrate to 20 degree-30 degree Bx, and then spraying and drying to obtain the finished product. The blood replenishing granules contain the seven medicinal and edible raw materials with a blood replenishing function, and can furthest play a blood replenishing role through the synergic action ...

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Номер записи: 24
13-02-2013 дата публикации

Production method of red-enhancing feed for ornamental red parrot fish

Номер: CN102919597A
Автор: Lv Weimin, Zhao Yuncai, Li Na, Tong Xiaofang, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a production method of feed, particularly to a production method of red-enhancing feed for ornamental red parrot fish. The method includes cultivating rhodotorula glutinis in saccharified liquid, obtaining rhodotorula glutinis bacterial sludge after centrifugation; drying the rhodotorula glutinis bacterial sludge at 90-100DEG C until the water content is lower than 10%, evenly mixing with silkworm chrysalis meal according to a mass ratio of 1:1, and grinding to 100 meshes; bulking through a bulking machine and drying again until the he water content is lower than 8%; and obtaining a finished product after crushing, screening and packaging. The feed for the ornamental red parrot fish contains a large amount of carotenoid generated during a fermentation process of the rhodotorula glutinis, and an obvious red-enhancing effect can be achieved after the red parrot fish is fed by the feed for 15 days.

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Номер записи: 25
03-04-2013 дата публикации

Manufacturing method of kirsch

Номер: CN103013766A
Автор: Li Na, Lv Weimin, Xu Chongchun, Zhao Yuncai, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention provides a manufacturing method of kirsch. The invention relates to a processing method of fruit wine, and particularly relates to the manufacturing method of the kirsch. The manufacturing method of the kirsch comprises the following steps of: mixing cherry brewed wine with cherry ethanol leach liquor according to a ratio of 5 to 1; adding 0.1% of proteoglycan, 7% of white granulated sugar and 0.25% of citric acid into the mixed wine liquid; storing by controlling a temperature within a range of 15-18 DEG C for 6 months; filtering by using a diatomite filter machine; putting the filtered mixture in a sterilized glass bottle; and sterilizing for 20-30 min in hot water at a temperature of 65-70 DEG C, so as to obtain a finished product. The kirsch produced by the invention sufficiently uses cherry resources; the wine assortments can be enriched; and the manufacturing method provided by the invention further can develop a new way for deep processing of cherries.

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Номер записи: 26
12-06-2013 дата публикации

Method for preparing turtle feed

Номер: CN103141716A
Автор: Li Na, Lv Weimin, Xu Chongchun, Zhao Yuncai, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention discloses a method for preparing a turtle feed, belongs to the technical field of feeds and particularly relates to the method for preparing the turtle feed. The turtle feed provided by the invention is prepared from the following nine high-quality raw materials: silkworm chrysalis meal, fish meal, flour, peanut meal, dried shrimp powder, earthworm powder, carrot meal, egg-shell meal and papaya powder. The pet turtle feed provided by the invention not only comprises necessary nutrients such as proteins, carbohydrate, fat, inorganic salt, vitamin, cellulose and the like, but also is added with components such as carotenoid, carpaine and the like due to addition of the raw materials of the dried shrimp powder, the carrot meal, the papaya powder and the like. The carotenoid can enable the body color of a pet turtle to be bright and prevent the color of the pet turtle from fading and also can improve immunity of the organism of the pet turtle and reduce diseases. The carpaine ...

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Номер записи: 27
23-01-2013 дата публикации

Method for making millet Buza drink

Номер: CN102888324A
Автор: Zhao Yuncai, Lv Weimin, Li Na, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention provides a method for making a millet Buza drink, belonging to the technical field of drink preparation. The invention in particular relates to a fermented Buza drink with millet as a raw material. The method is characterized by weighing a certain mass of millet, adding clear water with mass being nine times that of the millet to soak the millet for three hours, heating to boil the millet for three minutes, cooling the millet to 95 DEG C, adding calcium chloride with mass being 0.2% of the mass of the millet, stirring the materials to dissolve calcium chloride, adding alpha-amylase for liquification for 30 minutes, then cooling the millet to 60 DEG C, adding a saccharifying enzyme for saccharification for four hours, cooling the saccharification liquid to 37 DEG C, adding 0.01% of lactobacillus bulgaricus lyophilized powder to carry out primary fermentation for 18-20 hours at 36-38 DEG C, cooling the product to 18 DEG C, adding 0.1% of active dry beer yeast to carry out secondary ...

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Номер записи: 28
30-01-2013 дата публикации

Method for preparing feed additive for red-feather serinus canaria

Номер: CN102894237A
Автор: Lv Weimin, Zhao Yuncai, Li Na, Tong Xiaofang, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a method for preparing a feed additive, in particular to a method for preparing a feed additive for red-feather serinus canaria. The method comprises the following steps of: boiling carrots in boiled water for 10 minutes, fishing the carrots out, and smashing to form minced carrot; weighing 50 grams of bran, 10 grams of maize meal, 40 grams of minced carrot, 0.1 gram of monopotassium phosphate and 0.05 gram of magnesium sulfate, adding proper amount of water, mixing uniformly, and controlling the moisture content to be between 60 and 70 percent; sterilizing at the temperature of 121 DEG C for 30 to 40 minutes, cooling to the temperature of between 28 and 30 DEG C, inoculating 10 percent of rhodotorula mucilaginosa liquid seeds, stirring uniformly, putting into a thermostat, and culturing at the temperature of 30 DEG C for 68 to 72 hours; and fermenting, and drying at the low temperature of between 42 and 45 DEG C to obtain the feed additive. The feed additive for ...

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Номер записи: 29
06-02-2013 дата публикации

Preparation method for microbial fertilizer fungicide

Номер: CN102911905A
Автор: Lv Weimin, Liu Fujun, Zhao Yuncai, Li Na, Li Wei, Tong Xiaofang, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a preparation method for a fungicide, in particular to a preparation method for a microbial fertilizer fungicide. The method is realized through the following steps: mixing bran, maize meal and rice bran in the proportion of 80:10:10; adding water into a mixture of corn steep liquor, urea, ammonium sulfate, monopotassium phosphate and magnesium sulfate , dissolving and mixing uniformly, then mixing mixture with the bran, the maize meal and the rice bran, steaming for one hour under the normal pressure, and cooling to 30 degree C; inoculating five bacterial strains to the solid medium; fermenting for 56 to 60 hours; and finally drying to obtain a finished product. When the fungicide prepared by the method is used to produce the microbial fertilizer, the addition volume of the fungicide is 0.1-0.2%. By using the product prepared through the method for producing the microbial fertilizer, not only can the use amount of the fertilizer be reduced, the yield of the crop ...

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Номер записи: 30
17-04-2013 дата публикации

Measurement method for true protein in feed

Номер: CN103048417A
Автор: Lv Weimin, Zhao Yuncai, Xu Chongchun, Li Na, Tong Xiaofang, Gu Liwen, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Li Qiang, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to an analytical measurement method, in particular to a measurement method for true protein in feed. The measurement method comprises the steps that a test sample is weighed according to a nitrogen content of the test sample; the nitrogen content is controlled at 5-80mg; the test sample is accurate to 0.0002g, and is placed in a centrifugal tube; 40ml 75% alcohol solution is added, leached at a room temperature for 1h, stirred every 10min with a glass rod in a leaching process, and centrifuged after the leaching is finished; a supernate is drained; 40ml 75% alcohol is added for washing and centrifugation; a supernatant is drained; 40ml 75% alcohol is added for washing centrifugation; a supernatant is drained; finally, settlings are transferred to a plate, and dried at 105 DEG C till the weight is constant; the sample with the constant weight is added to a nitrogen determination bottle; the content of the protein is measured according to GB/T 6432-1994; and a measurement ...

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Номер записи: 31
22-01-2014 дата публикации

Method for manufacturing feed additive for feeding black-bone chicken

Номер: CN103519024A
Автор: Zhao Yuncai, Lv Weimin, Li Na, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a method for manufacturing feed additives, and in particular relates to a method for manufacturing a feed additive for feeding black-bone chicken. The method comprises the steps of preparing an aureobasidium pullulan culture solution, heating and concentrating the aureobasidium pullulan culture solution to 50Bx, uniformly mixing the concentrated culture solution with bran of the same mass, drying till the water content is below 10%, smashing, and screening by a 20-mesh sieve, thus obtaining the finished product. The feed additive disclosed by the invention contains melanin produced in growth and reproduction processes of aureobasidium pullulans, the immunity and the disease resistance of the black-bone chicken eating the feed additive can be increased and the internal melanin content of the black-bone chicken can also be increased, so that the medicinal value and the edible value of the black-bone chicken are increased.

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Номер записи: 32
13-02-2013 дата публикации

Manufacturing method of mellea armillaria sporophore health-care beverage

Номер: CN102919919A
Автор: Lv Weimin, Tong Xiaofang, Zhao Yuncai, Li Na, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention provides a manufacturing method of a mellea armillaria sporophore health-care beverage, relates to a beverage processing method, and particularly relates to a processing method of a health-care beverage using mellea armillaria sporophore mycelium as main raw materials. Firstly, the mellea armillaria sporophore mycelium is cultivated, then four-time water is added in the mellea armillaria sporophore mycelium, hot dipping is performed for 5-6 hours at the temperature of 95 DEG C, filtering is performed, filtrate concentration is adjusted to 0.5 BX to obtain a mellea armillaria sporophore thallus leaching solution, 0.15% of citric acid, 3% of white granulated sugar and 0.1% of protein sugar are added in the mellea armillaria sporophore thallus leaching solution, mixed evenly, filtered and bottled, the bottled mellea armillaria sporophore health-care beverage is sterilized for 30 minutes in a water bath at the temperature of 70 DEG C, and a finished product is obtained.

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Номер записи: 33
13-02-2013 дата публикации

Method for preparing oat nonalcoholic beverage

Номер: CN102919941A
Автор: Zhao Yuncai, Lv Weimin, Li Na, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a processing method of a beverage, in particular to a method for preparing an oat nonalcoholic beverage. Grains of oats are weighed, the grains of oats are puffed by a puffing machine to obtain puffed grains of oats, the puffed grains of oats and water are mixed in a proportion of 1:15, a colloid mill is utilized to perform pulping to obtain oat grain pulp, the potential of hydrogen (PH) of the oat grain pulp is adjusted to 4.3 to 4.8, saccharifying enzyme, acid proteinase and cellulase are added in the oat grain pulp, the enzymolysis is performed for 3 hours at the temperature of 60 DEG C, the oat grain pulp after the enzymolysis is subjected to sterilization for 20 minutes at the temperature of 121 DEG C, the oat grain pulp is cooled to 37 DEG C, 0.01% of lactobacillus bulgaricus freeze-dried powders are introduced, the anaerobic fermentation is performed for 10 to 12 hours at the temperature of 35 DEG C to 38 DEG C, then 5% of white granulated sugar, 0.2% of ...

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Номер записи: 34
13-02-2013 дата публикации

Preparation method for feed for ruminants

Номер: CN102919522A
Автор: Lv Weimin, Liu Fujun, Tong Xiaofang, Zhao Yuncai, Li Na, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a preparation method for feed, in particular to a preparation method for feed for ruminants. The method includes: adding water and dissolving corn steep liquor, urea, ammonium sulfate, monopotassium phosphate and magnesium sulfate, mixing evenly, stirring and mixing with crop straw powder, wheat bran and bean cake powder, mixing evenly, sterilizing and cooling to 28 DEG C; and inoculating needle mushroom seed liquid and candida utilis seed liquid into a solid medium respectively, fermenting at constant temperature of 28 DEG C, and drying at low temperature to obtain the product. During a fermenting process, a large amount of microbial thallus breed, and abundant vitamin, microbial active enzymes and unknown growth factors are generated. After the ruminants eat the feed, powerful beneficial microbial population can be formed in intestinal canals, pathogenic bacterium groups are restrained, effects which common antibiotic can not achieve are achieved, immunity of ...

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Номер записи: 35
13-02-2013 дата публикации

Preparation method for feed additives enabling laying ducks to produce red-yolk duck eggs

Номер: CN102919598A
Автор: Lv Weimin, Zhao Yuncai, Li Na, Tong Xiaofang, Li Wei, Li Zhenlin, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

The invention relates to a preparation method of feed additives, in particular to a preparation method for feed additives enabling laying ducks to produce red-yolk duck eggs. The method includes: mixing bran, bean cake powder and corn flour, dissolving corn steep liquor, monopotassium phosphate and magnesium sulfate in water, mixing evenly, and mixing with bran, bean cake powder and corn flour, controlling water content of a culture medium to be 60-65%, mixing evenly, sterilizing, cooling, inoculating rhodotorula mucilaginosa into the solid culture medium, mixing evenly, spreading the culture medium on a sterilized bamboo curtain, fermenting for 72 hours in a thermostat at the temperature of 30 DEG C, and drying till the water content is below 10% at the temperature of 45 DEG C to obtain a finished product. When users feed the laying ducks, the users only need to add the feed additives into complete feed according to the ratio of 4-6% and mix the feed evenly. After the laying ducks eat ...

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Номер записи: 36
13-02-2013 дата публикации

Preparation method of health care sparassis crispa capsule

Номер: CN102919832A
Автор: Lv Weimin, Zhao Yuncai, Liu Zhongshen, Li Na, Li Zhenlin, Li Wei, Wang Zuomin, Shang Wei, Zhao Tong, Zhang Xin, Song Dianfeng, Zhang Jinsong
Принадлежит:

A preparation method of a health care sparassis crispa capsule relates to health care food, in particular to the sparassis crispa capsule with sparassis crispa mycelium as raw materials. The method includes: adding 1% of soluble starch, 1% of maltose, 0.3% of yeast extract, 0.2% of peptone, 0.2% of monopotassium phosphate, 0.1% of magnesium sulfate and 0.005% of zinc sulfate, stirring evenly, sterilizing for 30 minutes at the temperature of 121 DEG C, cooling to 25 DEG C, putting in sparassis crispa cultures, rotating a swing bed at the temperature of 24-26 DEG C at the speed of 150 rpm, and cultivating for 9 days under the condition of natural light. After cultivation, fermentation broth is filtered to obtain the sparassis crispa mycelium, the sparassis crispa mycelium is dried at the temperature of 50-60 DEG C till water content is lower than 10%, and dry sparassis crispa mycelium is obtained. The dry sparassis crispa mycelium is smashed to 100 meshes and used as raw materials, the raw ...

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Номер записи: 37