CN108208447A - A kind of additive and preparation method - Google Patents
A kind of additive and preparation method Download PDFInfo
- Publication number
- CN108208447A CN108208447A CN201810098741.6A CN201810098741A CN108208447A CN 108208447 A CN108208447 A CN 108208447A CN 201810098741 A CN201810098741 A CN 201810098741A CN 108208447 A CN108208447 A CN 108208447A
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- China
- Prior art keywords
- parts
- additive
- thyme
- probiotics
- capsorubin
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/179—Colouring agents, e.g. pigmenting or dyeing agents
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Physiology (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Birds (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to field of food, and in particular to a kind of additive, the additive include following components：Probiotics, capsorubin, lutein, ginger powder and thyme.Increase capsorubin, lutein improvement egg yellow and viscosity in the additive, probiotics reduces the cholesterol in egg, and ginger powder, thyme improve the flavor of egg, its fishy smell made greatly to reduce.
Description
Technical field
The present invention relates to field of food, specifically, more particularly to a kind of additive and preparation method.
Background technology
Per hectogram egg containing 14.7 grams of protein, predominantly ovalbumin and ovoglobulin, wherein containing needed by human 8
Kind amino acid, and it is extremely approximate with the composition of human body protein, and human body may be up to 98% to the absorptivity of egg protein.Per hectogram
Fatty 11~15 grams of egg, is concentrated mainly in yolk, is also easily digested, and abundant lecithin is contained in yolk
Fat, steroid, lecithin and calcium, phosphorus, iron, vitamin A, vitamin D and B family vitamin.These ingredients are to promoting nerveous system
The function of system is of great advantage, and therefore, egg is preferable brain-care foods again.Egg currently on the market taste poor taste, have
Fishy smell, moreover too high cholesterol, thus influence eater health, can by chicken feed increase additive to solve on
State problem.
Invention content
In consideration of it, the present invention is directed to propose a kind of additive, based on the additive, can efficiently solve egg mouthfeel
Difference has the problem of fishy smell, too high cholesterol.
To achieve these goals, first aspect present invention embodiment provides a kind of additive, the additive include with
Lower component：Probiotics, capsorubin, lutein, ginger powder and thyme.
Optionally, in above-mentioned additive, include each component of following parts by weight：The probiotics：3 parts~20 parts；
The capsorubin：7 parts~40 parts；The lutein：3 parts~20 parts；The ginger powder：6 parts~50 parts；The thyme：4 parts
~30 parts.
Optionally, in above-mentioned additive, include each component of following parts by weight：The probiotics：5 parts~18 parts；
The capsorubin：10 parts~35 parts；The lutein：5 parts~18 parts；The ginger powder：10 parts~45 parts；The thyme：8
Part~26 parts.
Optionally, in above-mentioned additive, include each component of following parts by weight：The probiotics：8 parts~15 parts；
The capsorubin：15 parts~30 parts；The lutein：10 parts~15 parts；The ginger powder：15 parts~40 parts；The thyme：
12 parts~30 parts.
Optionally, in above-mentioned additive, include each component of following parts by weight：The probiotics：10 parts~12 parts；
The capsorubin：20 parts~25 parts；The lutein：12 parts；The ginger powder：20 parts~35 parts；The thyme：15 parts~
25 parts.
Optionally, in above-mentioned additive, include each component of following parts by weight：Rosemary：6 parts~50 parts；Folium artemisiae argyi：
4 parts~30 parts.
Optionally, in above-mentioned additive, include each component of following parts by weight：The rosemary：10 parts~45 parts；
The folium artemisiae argyi：10 parts~25 parts.
Optionally, in above-mentioned additive, include each component of following parts by weight：Chinese prickly ash：2 parts~20 parts；Mulberries：6
Part~40 parts.
Optionally, in above-mentioned additive, include each component of following parts by weight：The Chinese prickly ash：5 parts~15 parts；Institute
State mulberries：10 parts~35 parts.
Second aspect of the present invention embodiment provides the preparation method of additive, and this method includes the following steps：
Probiotics, capsorubin, lutein, ginger powder and thyme are mixed to get raw material by weight, are put into container
In stir evenly it is spare.
Additive provided by the invention and preparation method increase capsorubin in the additive, lutein improves yolk
Color and viscosity, probiotics reduce egg in cholesterol, ginger powder, thyme improve egg flavor, make its fishy smell big
Big reduction.
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that described embodiment be the present invention part of the embodiment rather than
Whole embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not before creative work is made
All other embodiments obtained are put, shall fall within the protection scope of the present invention.
There is fishy smell, moreover the problem of too high cholesterol in view of current existing egg mouthfeel difference, this application provides additions
Agent and preparation method.
A kind of additive, the additive include following components：Probiotics, capsorubin, lutein, ginger powder and thyme.
Increase capsorubin in the additive, lutein improves egg yellow and viscosity, probiotics reduction egg
In cholesterol, ginger powder, thyme improve egg flavor, its fishy smell is made greatly to reduce.
For the preparation method of above-mentioned additive design, this method includes the following steps：By probiotics, capsorubin, leaf
Flavine, ginger powder and thyme are mixed to get raw material by weight, be put into container stir evenly it is spare.
The technology is described in detail below：
Embodiment 1：
Additive, in chicken feed, which to include following components：Probiotics, capsorubin, lutein, ginger powder
And thyme.
In this embodiment, optionally, include each component of following parts by weight：Probiotics：3 parts~20 parts；Capsorubin：
7 parts~40 parts；Lutein：3 parts~20 parts；Ginger powder：6 parts~50 parts；Thyme：4 parts~30 parts.Added by what the proportioning made
Add agent, can improve egg yellow and viscosity, the cholesterol in low egg reduces fishy smell.
In this embodiment, optionally, probiotics：5 parts~18 parts；Capsorubin：10 parts~35 parts；Lutein：5 parts~
18 parts；Ginger powder：10 parts~45 parts；Thyme：8 parts~26 parts.The additive made by the proportioning can improve egg yellow
And viscosity, the cholesterol in low egg reduce fishy smell.
In this embodiment, optionally, probiotics：8 parts~15 parts；Capsorubin：15 parts~30 parts；Lutein：10 parts
~15 parts；Ginger powder：15 parts~40 parts；Thyme：12 parts~30 parts.The additive made by the proportioning can improve yolk
Color and viscosity, the cholesterol in low egg reduce fishy smell.
In this embodiment, optionally, probiotics：10 parts~12 parts；Capsorubin：20 parts~25 parts；Lutein：12
Part；Ginger powder：20 parts~35 parts；Thyme：15 parts~25 parts.The additive made by the proportioning can improve egg yellow
And viscosity, the cholesterol in low egg reduce fishy smell.
In one embodiment, optionally, probiotics：11 parts；Capsorubin：22 parts；Lutein：12 parts；Ginger powder：30
Part；Thyme：20 parts.The additive made by the proportioning, can improve egg yellow and viscosity, and the courage in low egg is consolidated
Alcohol reduces fishy smell.
Embodiment 2：
Additive includes each component of following parts by weight：Probiotics：3 parts~20 parts；Capsorubin：7 parts~40 parts；Leaf
Flavine：3 parts~20 parts；Ginger powder：6 parts~50 parts；Thyme：4 parts~30 parts；Rosemary：6 parts~50 parts；Folium artemisiae argyi：4 parts~30
Part.By adding capsorubin, lutein improves egg yellow and viscosity, and probiotics reduces the cholesterol in egg, ginger
Powder, thyme improve the flavor of egg, its fishy smell is made greatly to reduce.Further, by increasing rosemary, folium artemisiae argyi, in original
The improved effect to fishy smell in egg is strengthened on the basis of the effect of square.
In this embodiment, optionally, include each component of following parts by weight：Probiotics：10 parts~15 parts；Capsanthin
Element：15 parts~30 parts；Lutein：10 parts~15 parts；Ginger powder：10 parts~40 parts；Thyme：10 parts~25 parts；Rosemary：10 parts
~40 parts；Folium artemisiae argyi：10 parts~25 parts.The additive made by the proportioning can improve egg yellow and viscosity, reduce chicken
Cholesterol in egg reduces fishy smell.
In this embodiment, optionally, include each component of following parts by weight：Probiotics：12 parts；Capsorubin：20 parts；
Lutein：12 parts；Ginger powder：25 parts；Thyme：15 parts；Rosemary：20 parts；Folium artemisiae argyi：15 parts.The addition made by the proportioning
Agent can improve egg yellow and viscosity, reduce the cholesterol in egg, reduce fishy smell.
Embodiment 3：
Additive includes each component of following parts by weight：Probiotics：3 parts~20 parts；Capsorubin：7 parts~40 parts；Leaf
Flavine：3 parts~20 parts；Ginger powder：6 parts~50 parts；Thyme：4 parts~30 parts；Chinese prickly ash：2 parts~20 parts；Mulberries：6 parts~40 parts.
By adding capsorubin, lutein improves egg yellow and viscosity, the cholesterol in probiotics reduction egg, ginger powder,
Thyme improves the flavor of egg, its fishy smell is made greatly to reduce.Further, it is spent on the basis of original formulation effect by increasing
Green pepper, mulberry leaf strengthen the improved effect to egg fishy smell, and mulberry leaf strengthen the reducing effect to cholesterol in egg.
In one embodiment, optionally, include each component of following parts by weight：Probiotics：10 parts~15 parts；Capsanthin
Element：15 parts~30 parts；Lutein：10 parts~15 parts；Ginger powder：10 parts~40 parts；Thyme：10 parts~25 parts；Rosemary：10 parts
~40 parts；Chinese prickly ash：5 parts~15 parts；Mulberries：10 parts~35 parts.The additive made by the proportioning can be strengthened to egg fishy smell
Improved effect, mulberry leaf strengthen to the reducing effect of cholesterol in egg.
In one embodiment, optionally, include each component of following parts by weight：Probiotics：12 parts；Capsorubin：25
Part；Lutein：12 parts；Ginger powder：20 parts；Thyme：15 parts；Chinese prickly ash：10 parts；Mulberries：20 parts.The addition made by the proportioning
Agent, can strengthen the improved effect to egg fishy smell, and mulberry leaf strengthen the reducing effect to cholesterol in egg.
Embodiment 4：
A kind of preparation method of additive is provided, this method includes the following steps：1) component included according to additive
Weigh raw material；2) raw material is put into containers for future use；3) it is stirred for, so as to stir；4) opening stirring container, then into
Row vacuum packaging.Raw material includes：Probiotics, capsorubin, lutein, ginger powder and thyme, it is easy to process quick.
Embodiment 5 provides a kind of feed, which includes the component of following parts by weight：
6~90 parts of major ingredient, 1~50 part of auxiliary material, wherein, major ingredient includes corn, red dog flour, wheat bran, rapeseed cake, cottonseed cake, silkworm chrysalis,
Auxiliary material includes probiotics, capsorubin, lutein, ginger powder, thyme, rosemary, folium artemisiae argyi, Chinese prickly ash and mulberries.
In this embodiment, optionally, 60 parts of major ingredient, 20 parts of auxiliary material.
Embodiment 6 provides a kind of feed, which includes the component of following parts by weight：
60 parts of major ingredient, 20 parts of auxiliary material, 10 parts of calcium, wherein, major ingredient includes corn, red dog flour, wheat bran, rapeseed cake, cottonseed cake, silkworm
Pupa, auxiliary material include probiotics, capsorubin, lutein, ginger powder, thyme, rosemary, folium artemisiae argyi, Chinese prickly ash and mulberries.
It these are only the preferred embodiment of the present invention, be not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.Any modification for all within the spirits and principles of the present invention, being made,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of additive, which includes following components：
Probiotics, capsorubin, lutein, ginger powder and thyme.
2. additive according to claim 1, which is characterized in that include each component of following parts by weight：
The probiotics：3 parts~20 parts；
The capsorubin：7 parts~40 parts；
The lutein：3 parts~20 parts；
The ginger powder：6 parts~50 parts；
The thyme：4 parts~30 parts.
3. additive according to claim 2, which is characterized in that include each component of following parts by weight：
The probiotics：5 parts~18 parts；
The capsorubin：10 parts~35 parts；
The lutein：5 parts~18 parts；
The ginger powder：10 parts~45 parts；
The thyme：8 parts~26 parts.
4. additive according to claim 3, which is characterized in that include each component of following parts by weight：
The probiotics：8 parts~15 parts；
The capsorubin：15 parts~30 parts；
The lutein：10 parts~15 parts；
The ginger powder：15 parts~40 parts；
The thyme：12 parts~20 parts.
5. additive according to claim 4, which is characterized in that include each component of following parts by weight：
The probiotics：10 parts~12 parts；
The capsorubin：20 parts~25 parts；
The lutein：12 parts；
The ginger powder：20 parts~35 parts；
The thyme：15 parts~18 parts.
6. additive according to any one of claims 1-5, which is characterized in that include each component of following parts by weight：
Rosemary：6 parts~50 parts；
Folium artemisiae argyi：4 parts~30 parts.
7. additive according to claim 6, which is characterized in that include each component of following parts by weight：
The rosemary：10 parts~45 parts；
The folium artemisiae argyi：10 parts~25 parts.
8. according to the additive described in any one of claim 1-7, which is characterized in that include each component of following parts by weight：
Chinese prickly ash：2 parts~20 parts；
Mulberries：6 parts~40 parts.
9. additive according to claim 8, which is characterized in that include each component of following parts by weight：
The Chinese prickly ash：5 parts~15 parts；
The mulberries：10 parts~35 parts.
A kind of 10. method for preparing additive as claimed in any one of claims 1-9 wherein, which is characterized in that this method includes
Following steps：
Probiotics, capsorubin, lutein, ginger powder and thyme are mixed to get raw material by weight, is put into container and stirs
It mixes uniformly spare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810098741.6A CN108208447A (en) | 2018-01-31 | 2018-01-31 | A kind of additive and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810098741.6A CN108208447A (en) | 2018-01-31 | 2018-01-31 | A kind of additive and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208447A true CN108208447A (en) | 2018-06-29 |
Family
ID=62670265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810098741.6A Pending CN108208447A (en) | 2018-01-31 | 2018-01-31 | A kind of additive and preparation method |
Country Status (1)
| Country | Link |
|---|---|
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5882701A (en) * | 1995-08-02 | 1999-03-16 | Nisshin Flour Milling Co., Ltd. | Poultry egg with improved flavor and method of producing |
| CN104982735A (en) * | 2015-07-16 | 2015-10-21 | 周玉珍 | Xanthophyll egg feed additive and preparation method thereof |
| CN105230563A (en) * | 2015-07-06 | 2016-01-13 | 沂源金麦穗农产品专业合作社 | Method for producing low cholesterol eggs |
| CN105519817A (en) * | 2016-02-17 | 2016-04-27 | 湖南农业大学 | Processing method of layer feed enabling eggs to avoid fishy smell and be rich in amino acid |
-
2018
- 2018-01-31 CN CN201810098741.6A patent/CN108208447A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5882701A (en) * | 1995-08-02 | 1999-03-16 | Nisshin Flour Milling Co., Ltd. | Poultry egg with improved flavor and method of producing |
| CN105230563A (en) * | 2015-07-06 | 2016-01-13 | 沂源金麦穗农产品专业合作社 | Method for producing low cholesterol eggs |
| CN104982735A (en) * | 2015-07-16 | 2015-10-21 | 周玉珍 | Xanthophyll egg feed additive and preparation method thereof |
| CN105519817A (en) * | 2016-02-17 | 2016-04-27 | 湖南农业大学 | Processing method of layer feed enabling eggs to avoid fishy smell and be rich in amino acid |
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Application publication date: 20180629 |