Method for producing antihypertensive peptide by taking quail eggs as raw material

The invention discloses a method for producing antihypertensive peptide by taking quail eggs as a raw material. The method comprises the following steps of: cleaning the quail eggs and mixing the cleaned quail eggs with table vinegar; standing; uniformly stirring the quail eggs and the table vinegar; performing ultrafiltration on feed liquid by using 10-5 kDa of ultrafiltration membrane at the temperature of 30 DEG C under the pressure between 0.1 MPa and 0.2 MPa for 20-40 minutes; and making ultrafiltration permeate liquid pass through H<+> cation exchange resin and OH<-> anion exchange resin. Collected effluent liquid is the antihypertensive peptide produced by taking the quail eggs as the raw material, and the ACE (Angiotensin Converting Enzyme) suppression ratio of the antihypertensive peptide is up to 85.4 percent.

Automatic feeding riveter

Automatic feeding riveter

The automatic feeding riveter includes one base, one feeding mechanism and one riveting unit. On the base, there is a portal support installed vertically, two photoelectric relays on two sides of front part, two start buttons and one emergency stop button. The feeding mechanism includes two parallel slide racks, one small cylinder between the two slide racks and one lower template capable of sliding along the slide racks and one connecting block fixed to the end of piston rod of the small cylinder. One photoelectric contact is set on the inner wall of the portal support. The riveting unit includes one large cylinder, two guide columns, one connecting board and one riveting head connected together.

Preparation method of alcohol-milk-contained beverage

The invention relates to a preparation method of an alcohol-milk-contained beverage. The method comprises the following steps of: mixing cow milk and maltose juice in a volume ratio of 6 to 4; sterilizing and cooling; mixing sucrose and 0.5-2% (w/v) potato starch together; adding yeast to ferment for 15-25 min; homogenizing, sterilizing and rapidly cooling to 35-45 DEG C; inoculating and fermenting lactobacillus for 2-3 h; stirring and rapidly cooling to 20 DEG C; and canning and refrigerating at 4 DEG C overnight. The alcohol-milk-contained beverage prepared by using the method integrates the nutrient contents of the cow milk, the health effect of the lactobacillus and the aroma of the alcohol, contains both lactic acid and ethanol, has typical aroma and contains certain CO2 so that the product has slight bubbling performance and unique taste.