45results about How to "Avoid secondary fermentation" patented technology

The invention discloses bio-organic fertilizer, and belongs to the technical field of organic fertilizer. The proportion by weight of all raw materials of the bio-organic fertilizer is dried chicken manure : edible mushroom : compound microbial agent : corn flour or rice bran : functional strain = 110-140 : 390-360 : 0.1-0.5 ; 0.1. The compound microbial agent comprises mould, bacillus, lactic acid bacteria, actinomycetes and saccharomycetes. The strains are efficient viable bacteria. Each gram of the compound microbial agent comprises the number of the mould ranges from 5 hundred million to 8 hundred million, the number of the efficient viable bacteria of bacillus ranges from 12 hundred million to 15 hundred million, and the number of the actinomycetes ranges from 10 hundred million to 12 hundred million and the saccharomycetes of 15 hundred million to 18 million. According to the bio-organic fertilizer, the chicken manure and mushroom dregs serve as main materials, and the high-quality organic fertilizer can be fermented quickly by adding the compound microbial agent and the functional strain.

The invention discloses a Maotai-flavor distiller's grain organic fertilizer and a preparation method thereof. The fermentation raw material of the organic fertilizer comprises the following components: 80-90 parts of Maotai-flavor distiller's grains, 5-10 parts of rape seed cake, 4-8 parts of bone meal, 3-4 parts of straw, 3-4 parts of sawmilling powder, 5-10 parts of corncob core, 2-4 parts of egg shell, 1-2 parts of quicklime, 0.1-0.2 part of decomposing microbial inoculum and 2-4 parts of kitchen waste. The organic fertilizer contains few heavy metals and enough nutrients. The preparation method of the organic fertilizer comprises the steps of raw material crushing, raw material mixing, microbial inoculum inoculation, fermentation and granulation, drying and the like; and the preparation method realizes thorough composting and can avoid secondary fermentation after the organic fertilizer is applied to soil.

The invention provides a microbial culture starter used for feed preparation, and a preparation method of the microbial culture starter. The microbial culture starter provided by the invention comprises three parts, including a complex enzyme preparation, a complex microbial agent and a carrier; the existence of the carrier is beneficial for enhancing the stability of the complex enzyme preparation and the complex microbial agent, and prevents degeneration which influences the fermenting property. The microbial culture starter has relatively high capacity of decomposition for straw, is short in fermentation period, and effectively prevents secondary fermentation.

The invention provides a sulfur-dioxide-free full juice fermented orange wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of making the juice turbid and making the pulp resist oxidation, adjusting the acidity of the juice and neutralizing bitter precursor substances, making the juice resist bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base, fining and blending the aged wine base and adjusting the taste of the aged wine base, wherein the juice comprises essential oil, calcium oil and bitter substances. The orange wine has the beneficial effects that an innovative process of replacing SO2 with a composite of non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan and the like is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the navel orange wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

The invention relates to a making method of monascus sweet and sour garlic. The method mainly includes the steps of adding sugar and vinegar mixed liquor in appropriate proportion into a closed container with fresh garlic, making sweet and sour garlic through a depressurization vacuumizing method, removing the sugar and vinegar mixed liquor, adding a monascus fluid medium in certain proportion, adding monascus spore liquid in appropriate proportion, fermenting for a certain period of time at a certain temperature, conducting depressurization vacuumizing, removing the fermenting liquid, and obtaining the monascus sweet and sour garlic. The monascus sweet and sour garlic made through the method is red and bright in color and luster, unique in flavor and crisp and tender in taste and has functional components of monascus. The making method is short in cycle and simple and easy to implement and has good economic value.

The invention provides a processing method of a complete stool corn green fodder. The processing method comprises the following steps of (1) selecting a corn harvesting period; (2) preparing silage raw materials; (3) adding a silage additive to the prepared silage raw materials; (4) tidying a silage silo: thoroughly cleaning the silage silo, performing disinfection firstly, and paving 10-15cm of cut-short straw or soft grass at the bottom of the silage silo; (5) performing loading and compaction, compacting the silage raw materials when 30-50cm of the straw or the soft grass is loaded, sprinkling table salt in the manner of 0.5-1kg of the table salt is used for each square metre of the straw or the soft grass for killing viruses and sterilizing, and then paving a separation membrane for separating the silage raw materials on the compacted materials; and (6) sealing the silo, after the silage silo is packed fully, covering the top of the silo with a plastic membrane, performing pressingwith wet soil of 20-30cm thick, performing beating to enable the wet soil to be tight, and performing fermentation on the silage raw materials in the silage silo for 30-35 days to obtain the silage fodder. The prepared corn complete stool silage fodder is high in success rate, high in acidification rate and low in running off of nutrient components, and besides, the secondary fermentation problemafter opening the silo can be solved.

The invention discloses spicy chopped hot pepper which consists of the following raw materials in parts by mass: 100 parts of fresh hot pepper, 35 to 45 parts of edible oil, 16 to 24 parts of soybean paste, 23 to 27 parts of salt, 14 to 16 parts of garlic, 8 to 12 parts of ginger, and 4 to 6 parts of Sichuanese pepper corn. A making method for the spicy chopped hot pepper comprises the following steps of: raw material treatment: removing stems and residues from the fresh hot pepper, peeling the garlic and the ginger, cleaning with water, draining, cutting the fresh hot pepper into strips with the lengths of 1 to 3 millimeters, and cutting the garlic and the ginger into fine slices; stir-frying and chopping: boiling the edible oil over mild fire to the temperature between 110 and 120 DEG C, putting the soybean paste, the garlic slices, the ginger slices and the Sichuanese pepper corn in, adding the hot pepper strips and the edible salt when the garlic slices are light yellow by stir-frying, and stir-frying over big fire till medium cooling; and bottling and sterilization: filling the stir-fried chopped hot pepper into a sterilized glass bottle, sealing, heating for 10 to 12 hours in a steam box of 100 DEG C, taking out, and cooling to normal temperature.

The invention discloses a preparation method of blueberry fruit wine. The preparation method comprises steps as follows: blueberries which are almost completely ripe are selected, impurities on surfaces are washed away, and then the blueberries are pulped; rice husk accounting for 15%-25% of the blueberry pulp is added for juicing, concentrated apple juice and glucose are added to the blueberry juice, sulfurous acid is added until the content of SO2 is 40-60 ppm, yeast is added, the temperature ranges from 20 DEG C to 25 DEG C on the first two days and ranges from 16 DEG C to 20 DEG C later, and the blueberry juice is fermented for 3-5 days; when the content of residual sugar is 15-25 g/L during fermentation, fermented wine is sterilized for 3-6 seconds at the temperature of 105-110 DEG C, and then fermentation is stopped; raw wine is obtained after ageing, transferring, clarifying and filtering, and the blueberry fruit wine is obtained after blending, sterilization and the like. The preparation method has the advantages that the prepared blueberry fruit wine has high nutritional value, good palatability and high additional value, higher commercial value of blueberries can be sufficiently realized, raw materials can be sufficiently used, the preparation cost is low, and industrial production can be realized easily.

The invention discloses a Lactobacillus rhamnosus 753 and an application thereof, a silage additive and a silage. The Lactobacillus rhamnosus 753 is deposited in the China General Microbiological Culture Collection Center with a deposit number of CGMCC No. 182333. The Lactobacillus rhamnosus 753 can improve quality of silage in high temperature and high humidity areas. The silage treated with theLactobacillus rhamnosus 753 has good aerobic stability, is stable at low pH and aflatoxin B1, and has low dry matter loss. When a fermentation tank of the silage is opened, the silage treated with theLactobacillus rhamnosus 753 can avoid secondary fermentation.

The invention discloses a tomato seedling raising medium prepared from cassava stalks and sugarcane leaves and a preparation method of the tomato seedling raising medium. The tomato seedling raising medium comprises sugarcane leaves and cassava stalks according to the volume ratio of 1:(1-6). The preparation method comprises the steps of smashing the cassava stalks; composting the cassava stalks; smashing the composted cassava stalks and sieving; chopping the sugarcane leaves; and composting the sugarcane leaves. The physical and chemical properties of the tomato seedling raising medium disclosed by the invention meet an ideal medium requirement; the tomato seedling raising medium is rich in nutrient, relatively high in conductivity, capable of meeting the requirement of the tomato seedling raising medium and solving the problem of pure cassava stalk seedling raising medium falling reported by documents and good in seedling raising effect as comparison with turf and seedling coconut dust. The tomato seedling raising medium prepared from the composted cassava stalks and the composted sugarcane leaves is few in components, and the preparation method is simple in process and convenient to operate and popularize; the raw materials for preparing the tomato seedling raising medium are abundant; the adopted raw materials including the cassava stalks and the sugarcane leaves belong to agricultural wastes, and the agricultural wastes are recycled, so that environment pollution is reduced; and meanwhile the economic benefit of the cassava and sugarcane planting industry is increased.

The invention discloses calcium-enriched oily chopped chilies and a preparation method thereof. The calcium-enriched oily chopped chilies comprise raw materials of red chilies, green chilies, Baijiu,table salt, active calciium, fresh ginger, garlic, vegetable oil and litsea pungens seed oil. The preparation method of the calcium-enriched oily chopped chilies comprises the following steps of pretreating chili main materials, performing fermentation, performing a reaction with the active calcium, performing blending, performing blending for the second time and performing bottling. According tothe calcium-enriched oily chopped chilies and the preparation method thereof disclosed by the invention, a production technology of traditional chopped chilies is improved, in the making course, the active calcium and oily auxiliary materials are added, through the reaction with the active calcium and separation from oxygen in air, the problem that the chopped chilies are subjected to secondary fermentation to cause that the taste of the chopped chilies become acid can be solved, the storage time of the chopped chilies is prolonged, and the properties of products are also stabilized. Further,based on nutrient substances of the traditional chopped chilies, nutrient substances of calcium acetate, palmitic acid, stearic acid, sterol, wheat germ phenol, phosphatide, vitamin E, choline and thelike are added to the calcium-enriched oily chopped chilies disclosed by the invention, so that the flavor and the nutrient value of the products are further promoted.

The invention provides a stevia rebaudiana Bertoni stalk and alfalfa mixed and wrapped silage feed and a preparation method thereof. The method comprises the following steps of (1) harvesting raw materials: recovering utilized abandoned stevia rebaudiana Bertoni stalks, and harvesting alfalfa from the squaring stage to the early flowering stage; (2) performing kneading, cutting up and mixing: uniformly mixing the harvested stevia rebaudiana Bertoni stalks with the harvested alfalfa, and performing kneading and cutting up through machinery; (3) performing binding: performing high-density compacting and binding on the cut-up silage raw materials; (4) performing wrapping: performing wrapping and sealing on the bound silage raw materials; and (5) performing storage fermentation. According to the stevia rebaudiana Bertoni stalk and alfalfa mixed and wrapped silage feed disclosed by the invention, the stevia rebaudiana Bertoni stalks and the alfalfa are selected as silage raw materials for mixed silage, so that the problem that the alfalfa is low in soluble carbohydrate content, high in buffering energy and difficult in direct ensile can be solved; besides, stevia rebaudiana Bertoni waste residues, stevia rebaudiana Bertoni stalks and the like are also utilized, so that resource waste is reduced, and environmental pollution is reduced; and besides, the source of the silage feed is extended, and the nutrient quality of the silage raw materials is guaranteed.

The invention belongs to the technical field of beverage making methods and particularly discloses a black tea beverage making method. The black tea beverage making method comprises the following steps that 1, dried black tea is soaked, then tea residues are filtered out to obtain tea water; 2, the tea water obtained in the step 1 is cooled to reach 25-30 DEG C and then is poured into a fermentation tank, tea leaf pulp is poured into the fermentation tank, then oxygen of 25-30 DEG C is led to the fermentation tank, and stirring is performed for fermentation; 3, the fermentation tank completing fermentation in the step 2 is filled with nitrogen, standing is performed for 30-50 minutes, and then a fermentation liquor is extracted; 4, the fermentation liquor extracted in the step 3 is subjected to centrifugal separation in a nitrogen environment to obtain a separated liquor, then the separated liquor is filtered to obtain filtrate; 5, sodium benzoate and citric acid are added to the filtrate; 6, the filtrate in the step 5 is sterilized, and package is performed in the nitrogen environment. The black tea beverage made by adopting the black tea beverage making method is longer in expiration date.

The invention relates to a preparation method of composite microbial inoculum for producing silage from rotten vegetable leaves and straw. The method comprises the following steps of (1) uniformly mixing milk with brown sugar in proportion so as to obtain a solution A; (2) adding lactic acid bacteria mixed liquor to the solution A, performing uniform mixing to obtain mixed liquor, and adding inorganic salts to the mixed liquor in a manner of adding 1 part of the inorganic salts to each liter of the mixed liquor so as to obtain a solution B; (3) adding corn flour to the solution B, and performing uniform stirring so as to obtain raw materials of which the moisture content is 30-45%; and (4) loading the raw materials into anaerobic bags, performing fermentation under the condition of 28-36 DEG C for 3-5 days, when the pH value reaches 3.8-4.1 and lactic acid bacteria reach 2-20 billion cfu/g, performing drying under an aseptic condition, performing crushing, and performing bagging so as to obtain the microbial inoculum special for the silage. The preparation method disclosed by the invention is simple in technology and low in cost; and through the obtained composite microbial inoculum, the fermentation time of the silage is shortened, and the fermentation efficiency is improved.

The invention belongs to the technical field of biological fermentation of feed compounds, and especially relates to an antibiotic-free fermented compound feed capable of improving pork flavor and a preparation method thereof. The preparation method of the antibiotic-free fermented compound feed capable of improving pork flavor comprises the following steps: crushing raw materials, carrying out screening, and carrying out uniform mixing; before feeding, adding water of normal temperature and fermentation liquid, wherein the amount of the normal-temperature water accounts for 35-40% of the amount of the compound feed, and the fermentation liquid comprises the following components: 50 plus 10<8>/grams or more of bacillus, 50 plus 10<8>/grams or more of yeast bacteria and 50 plus 10<8>/grams or more of clostridium butyricum; placing the mixture in a fermentation plastic bag or a fermentation tank with a one-way valve so as to carry out fermentation; and then, feeding the piglets with the fermented feed. Protein, small peptides and free amino acid are added during the fermentation process, so that the utilization by the body is better facilitated; moreover, nutrition regulation means are utilized so as to improve the composition of animal fats and enhance the antioxidant capacities, so that the pork flavor is better. A preservation strain tlj2016 of the high-yield glutathione is especially added, so that the feed is very good for improving physical functions of the piglets.

The invention relates to the technical field of food and particularly relates to a sweet fermented flour paste and a preparation method thereof. The preparation method comprises the following steps: smashing a steamed dough, inoculating spergillus oryzae for fermentation, adding salt liquor, regulating the overall salinity within 4-6%, adding lemon thyme, and performing common fermentation for 15-30 days, thereby obtaining a sweet fermented flour paste; and then adding irisone and melissa officinalis, thereby obtaining the sweet fermented flour paste. The sweet fermented flour paste obtained by the method is outstanding in unique flavor, has gold color and lustre, is fragrant and sweet in taste, has subtle fragrance and fruital fragrance of vegetation, and thus has new flavor; furthermore,under a condition of no addition of chemical preservatives, the sweet fermented flour paste also has favorable bacteriostatic effect, can avoid secondary fermentation, and is durable in refreshing.

The invention discloses double-roller rotating type environment-friendly organic fertilizer turning equipment for bio-fertilizer production, and relates to the technical field of environment-friendly organic fertilizers. The double-roller rotating type environment-friendly organic fertilizer turning equipment for bio-fertilizer production comprises a supporting frame, an angle adjusting mechanism, an oxygen adding mechanism and two bacterium scattering mechanisms, two rotating rods are rotationally installed between the inner wall of the front side and the inner wall of the rear side of the supporting frame, and one end of each rotating rod penetrates through the supporting frame and is fixedly sleeved with a chain wheel; and the two groups of chain wheels are sleeved with chains and are in transmission connection through the chains. According to the double-roller rotating type environment-friendly organic fertilizer turning equipment for bio-fertilizer production, through cooperative use of the bacterium storage box, the reinforcing plate, the vertical plate, the flat plate, the vertical rod, the sealing plate, the transverse plate and the connecting plate, the fermentation material can be automatically scattered into the organic fertilizer, and the fermentation material and the organic fertilizer are stirred and mixed; the fermentation material and the organic fertilizer can be more fully and uniformly contacted.

The invention discloses coffee bean drying total heat recycling equipment. The coffee bean drying total heat recycling equipment comprises a heat pump unit, and is characterized in that the heat pumpunit is composed of a heat pump machine case, an air inlet way, a hot air recycling way, a sensible heat exchanger, an evaporator chamber, a hot air chamber, a heat pump system, a first evaporator, asecond evaporator, an evaporator draught fan, a condenser and a hot air draught fan; by means of the coffee bean drying total heat recycling equipment, heat energy in the whole drying process is not released outwards, the temperature of materials located on a surface drying chamber is likely to exceed the active fermentation temperature area, and secondary fermentation due to poor materials is effectively avoided; and meanwhile, efficient air energy utilization is achieved, and the production process is set to be capable of saving energy and environment-friendly.

The invention discloses a forage grass cutting and kneading machine. The forage grass cutting and kneading machine comprises a feeding conveyor, a hay cutter head and an elevator, the output end of the feeding conveyor is connected with the feeding end of the hay cutter head, the discharging end of the hay cutter head is located above the input end of the elevator, a leveling machine, a raw material leading-in roller, a pressing device, a section cutting device and a grain crushing and kneading device are sequentially arranged in the hay cutter head from the feeding end to the discharging end. After forage grass is cut into segments, forage grains are crushed and rubbed, so that the grains in the forage grass are crushed, the taste of the forage grass is improved, the ingestion absorption rate and the seed absorption rate of livestock are greatly improved, various nutritional ingredients in feed are fully utilized, the milk and meat yield and quality of the livestock are improved, meanwhile, one-time mixing forming of the various forage grass can be achieved, the processing time of the forage grass is shortened, secondary fermentation of the forage grass is avoided, and nutritional ingredients of the forage grass are effectively kept.

The present invention discloses a functional strawberry wine production technology and belongs to the technical field of deep processing of agricultural products. A preparation method comprises the following steps: removing of fruit stems, sepals, rotten fruits, fruits harmed by diseases and insects, and other substandard fruits of fresh strawberries, bubble washing with flowing water, cold waterremoving residual water on surfaces of the strawberries, pulping and de-seeding, low-temperature vacuum concentrating, material blending, instantaneous high power pulse microwave treating, inoculating, temperature-controlled fermenting, vacuum rotary drum diatomaceous earth filtrating, composite flocculation clarification treating, diatomaceous earth filtering, blending, micro-filtrating, fillingand pulse microwave treating. The method conducts the low-temperature concentrating of nutrients and functional and flavor components in the strawberries, instantaneous high-power pulse microwave non-thermal sterilization is conducted, coordinated fermentation of saccharomyces cerevisiae and functional lactic acid bacteria is conducted, and the produced functional strawberry wine significantly improves economic value of the strawberries.