96results about How to "Controllable fermentation process" patented technology

A method for producing probiotic feed for animals by fermenting high-fiber agricultural and sideline products with complex bacteria. , and/or 0-1.0% calcium chloride and/or 0-1.0% magnesium sulfate) are mixed in proportion and then steamed with water; after the steaming is completed, cool to 20-40°C and inoculate Neurostria fortis and Lactobacillus plantarum is solid-state fermented at 20-40°C for 2-5 days; the fermented feed is dried at 40°C-70°C and crushed to obtain a probiotic feed product rich in carotenoids. The method has the advantages of high production efficiency, low cost and good benefit, and while solving the problem of environmental pollution, it also relieves the pressure of serious shortage of energy and protein feed sources.

The invention provides a method for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process. The method comprises the following steps of: firstly, crushing large fresh tea leaves or sunned primary tea from Yunnan, extracting the tea by water, and filtering the extract to obtain a water extract or adding water to the extract to obtain a tea and water mixed solution; secondly, adding strains into the water extract or the mixed solution for liquid state fermentation at 30-60 DEG C for 5 to 14 days; and thirdly, filtering after the fermentation to obtain fermentation liquor, inactivating, centrifuging or filtering the fermentation liquor to obtain fermented tea juice, and concentrating and drying the fermented tea juice according to requirements to obtain the tea powder.

The invention discloses a horizontal-type solid fermentation tank and fermentation method for Pu-erh tea. The fermentation tank comprises a tank body supported by a tank body support, and a clamp jacket is installed outside the tank body; the top of the tank body is provided with feed inlets, exhaust ports, diversion plates connected with heating wires, a water inlet and a water replenishing and inoculation opening; the bottom of the tank body is provided with a discharge outlet, a water vapor inlet, a sterile air inlet, a carbon dioxide inlet, a drying ventilation opening and a water outlet, and a stirring system is further arranged in the tank body. According to the fermentation method, a traditional Pu-erh tea pile-fermentation technology is changed, production standardization and specification rationalization of the Pu-erh tea are achieved on the condition that fermentation conditions such as microorganism species, tidal prism, temperature, fermentation time, inoculated-pathogen quantities and oxygen and carbon dioxide content of the Pu-erh tea are comprehensively considered, the fermentation process of the Pu-erh tea is artificially controllable, and the quality of the Pu-erh tea is more stable, safer and more controllable.

The invention relates to a preparation method of tauroursodeoxycholic acid and belongs to the technical field of biology. The preparation method comprises the following steps: firstly, carrying out liquid fermentation on escherichia coli which simultaneously expresses 7alpha-hydroxysteroid dehydrogenase (7alpha-HSDH) and 7beta-hydroxy steroid dehydrogenase (7beta-HSDH) genes; secondly, directly converting taurochenodeoxycholic acid into the tauroursodeoxycholic acid. The preparation method has the advantages of stability, controllability, high conversion rate, simplicity, quickness, mild conditions and zero pollution; the taurochenodeoxycholic acid is derived from chicken bile, goose bile or duck bile, is easy to obtain and is of great significance to theoretical research and extensive utilization of medicinal value of the tauroursodeoxycholic acid.

The invention discloses a method for improving the flavor of bacillus natto fermented whole-soybean milk, and belongs to the technical field of fermented soybean product processing. With soybeans being raw materials, whole-soybean milk is prepared through the technology of selecting, soaking, hot water heating, coarse smashing, ultrafine smashing and high-pressure homogenizing, bacillus natto and lactic acid bacteria are separately inoculated into the sterilized and cooled whole-soybean milk to be fermented, then bacillus natto fermented soybean milk and lactic acid bacterium fermented soybean milk are mixed and blended according to a proportion, and then the whole-soybean milk is obtained. While the taste is guaranteed, the soybeans are fully utilized, in this way, pollution to the environment is avoided, and the capacity, for generating acid and aroma in the soybean milk, of lactic acid bacteria is utilized for effectively improving the flavor of the fermented soybean milk. Meanwhile, the liquid fermentation technology that bacillus natto and lactic acid bacteria are separately fermented and then blended is adopted, pipeline transportation can be achieved, control over fermentation conditions and a fermentation end point is easier, the range is easy to enlarge, the components are easy to control, and follow-up processing is simple.

The invention discloses reorganized corynebacterium glutamicum producing chondroitin and an application of the reorganized corynebacterium glutamicum, and belongs to the technical field of bioengineering. According to the reorganized corynebacterium glutamicum disclosed by the invention, firstly UDP-N-acetylglucosamine C4 isomerase coding genes kfoA and chondroitin synthetase coding genes kfoC aresubjected to heterologous expression in corynebacterium glutamicum, glmU, galU, ugd, glmS and glmM are subjected to overexpression, and a synthesis route of chondroitin is preliminarily constructed;and then random mutation is performed on chondroitin synthetase (KfoC), and the situation that the yield of chondroitin can be increased by 200% through a KfoC (H357G N363S) mutant is found. Through aprotein fusion technique, kfoA, kfoC (mutants) and ugd genes (coding UDP-glucose dehydrogenase) are fused, so that the expressed UDP-N-acetylglucosamine C4 isomerase, the chondroitin synthetase and the UDP-glucose dehydrogenase form an artificial compounds, and the yield of the chondroitin is further increased.

The invention discloses a white radish freshly brewed ferment, and preparation and a fermented strain thereof. The special fermented strain for the white radish ferment, namely Leuconostoc mesenteroides YZ18 is screened by taking naturally fermented white radish ferment as a start and fermentation efficiency and product flavor as main indexes, and is collected by General Microbiological Culture Collection Center of China Committee for Culture Collections of Microorganisms on November 22nd, 2016, with the collection number of CGMCC No.13332. The white radish freshly brewed ferment is produced by inoculating and fermenting the strain, beneficial bacteria can be rapidly proliferated and fermented under advantage maintenance, mixed fungi pollution and the occurrence of harmful substances can be effectively inhibited, and the obtained ferment is proper in sour and sweet mouthfeel, and sour and fragrant in smell, and the flavor is greatly improved.

The invention discloses a black garlic fermenting and drying device. With the adoption of the black garlic fermenting and drying device, the uniformity of a flow field in a fermentation chamber can be realized, and the energy consumption during fermentation and drying is reduced. An air supply static pressure box is arranged at an air supply outlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through air supply grilles. A return air static pressure box is arranged at a return air inlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through return air grilles. An air outlet of an air supply fan is connected with the air supply outlet of the fermentation chamber through an air supply pipe, and the return air inlet of the fermentation chamber is connected with a return air pipe. The return air pipe is divided into two paths, wherein one path is connected with an outlet of a heater in parallel and then communicated with a return airway, and the other path is connected with a hot air inlet of a heat regenerator. A fresh air inlet of the heat regenerator is communicated with the outside through a fresh air valve and a fresh air filter, and a fresh air outlet of the heat regenerator is connected with an inlet of the heater through a fresh air pipe. In the black garlic fermenting and drying device, air is supplied and returned by adopting static pressure, so that the uniformity of the flow field in the chamber is high; in addition, the return air heat is adopted, and the fresh air is heated by utilizing exhaust air heat, so that the comprehensive efficiency is high.

The invention discloses high-solubility calcium fish and mutton fermented sausage and a preparation method thereof. The preparation method comprises the following steps of preparing meat cubes from fish and mutton; preparing bone paste from fish bones from which fish flesh is removed, carrying out sterilization, and adding a leavening agent for fermentation; mixing the fish cubes and mutton cubes, adding edible salt and the like to pickle the cubes, adding auxiliaries and the fermented fish bone paste, uniformly stirring the mixture, preparing the sausage through stuffing, and carrying out fermenting and ripening; and drying the prepared primary finished sausage product at a normal temperature or baking the prepared primary finished sausage product to prepare dried sausage. According to the preparation method, the fish bone paste, fish and mutton are mixed and fermented, so that the nutritional value can be greatly improved while the excellent taste is kept; the sausage is especially high in content of active calcium; meanwhile, the smell of fish and mutton can be eliminated, and new flavored substances can be generated, so that the fermented sausage has a rich and unique flavor, a delicious taste, a mild tart flavor and an attractive smell; and the content of active calcium can reach 1500-6000mg/Kg, so that the fermented sausage has an effect of increasing the calcium content of a human body if being consumed for a long time. Moreover, the fermented sausage is suitable for large-scale production and long-time preservation.

The invention discloses an antibacterial peptide fermentation culture medium formula which comprises the following components in percentage by mass: 2% of dry corn steep liquor powder, 2% of yeast powder, 3% of peptone, 1-1.5% of magnesium sulfate, 1-1.5% of monopotassium phosphate and the balance of soft water. The raw materials used in the fermentation production formula are all water-soluble, sterilization is convenient to perform, foam generation is prevented, the fermentation process is easy to control, the separation of antibacterial peptide is facilitated, the antibacterial peptide content is high, the cost is low, and the fermentation period is short.

The invention discloses a complex starter and a preparation method and applications thereof. The complex starter contains the following components in parts by volume: 0.5-1.5 parts of lactobacillus plantarum suspension, 1.5-4.5 parts of saccharomyces cerevisiae suspension, and 4-8 parts of candida dwarf suspension. The complex starter has good fermenting property, the manufactured product has proper sourness and sweetness, and is excellent in flavor and stable in quality. The applications of the complex starter in the production of fermented rice cakes easily realize the standard production ofthe fermented rice cakes.

The invention discloses a preparation method and application of fermentation products of an edible and medical fungus. On the basis of the characteristics of anabolism route of fermentation products (kaempferol and sinapic acid) of a medical fungus (pycnoporus cinnabarius), seeds of staphylea bumalda are added in the solid fermentation phase, annexin is added in a special fermentation phase, the content of kaempferol and sinapic acid in the liquid fermentation product of pycnoporus cinnabarius is effectively increased; and a novel method is provided for obtaining a product rich in kaempferol and sinapic acid. The edible and medical fungus fermentation product is rich in kaempferol and sinapic acid, can be used to produce health care products and animal feeds, and can also be applied to health care products and animal feeds.

The invention discloses a preparation method for fermented rice row noodles and the fermented rice row noodles. The method comprises the following steps: mixing rice and water in a mass ratio of the rice to the water of 1:(1-1.5) to obtain a mixture of rice and water, performing heat preservation treatment at 25-30 DEG C for 3-5 h, performing heat preservation treatment at 35-40 DEG C for 3-5 h, and performing heat preservation treatment at 45-50 DEG C for 3-5 h to prepare a mixture of rice and water after heat preservation treatment; adding lactic acid into the mixture of rice and water afterheat preservation, adjusting the pH to 4.5-5.0, adding lactic acid bacteria, performing fermentation at 45-50 DEG C, washing rice, performing grinding to obtain pulp, performing plate-frame pressurefiltration on the obtained rice pulp, performing water washing for 2-3 times to obtain a filter cake, and performing drying to obtain special flour for the fermented rice row noodles; and adding waterinto the special flour for the fermented rice row noodles, corn starch and wheat starch, performing mixing, and performing processing to prepare the fermented rice row noodle product. The rice row noodle product has the advantages of good water reconstitution properties, a good appearance, rich elasticity, low cooking loss and a low breaking rate, has a special flavor of rice fermentation, and issuitable for industrial production.

The invention provides a process for preparing artificial bear gall powder through large-scale fermentation culture of an engineering strain BL21<*>-alpha 1 beta 2, belonging to the field of biotechnology. The preparation process is simple and controllable, the prepared finished product is qualified in quality, the raw materials are cheap and easily available, and the process belongs to the breakthrough for preparing the artificial bear gall powder through the biotechnology means.

The invention relates to a preparation method of a liquid fertilizer containing microorganisms. The preparation method comprises: adding plant residues, an acid-alkali adjusting agent, distilled water, a culture medium and microorganisms into a fermentation tank, fermenting at a certain temperature, carrying out pH value adjustment and cooling on the product after fermenting for a certain time, storing for 3-5 days in the fermentation tank, adding slaked lime, adjusting the pH value, continuously adding the culture medium and the beneficial microorganism to the fermentation tank, fermenting at a certain temperature, carrying out pH value adjustment and cooling on the product after the fermenting, storing for 3-5 days in the fermentation tank, repeating the steps one time, carrying out press filtration on the product to obtain filtrate, and adding the filtrate to a liquid fertilizer to obtain the liquid fertilizer containing the microorganisms. According to the present invention, the natural ecological environment of the soil is simulated, and the three fermentations are performed, such that the fermented microbial agent can quickly adapt to the environment after being put into the soil so as to ensure the survival rate.

The invention discloses a method of preparing an instant dark green tea through combination of artificial inoculation and liquid state fermentation. According to the method, fresh Yunnan big leaf teaor sun-dried tea are grinded, water is added to obtain a water extract, mixed bacteria (blue mould, aspergillus niger, aspergillus fumigatus, aspergillus oryzae, eurotium cristatum, and yeast) are added into the water extract to carry out liquid state fermentation; the fermentation broth is subjected to inactivation, centrifugation or filtration to obtain fermented tea juice, and finally the tea juice is concentrated and dried to obtain instant tea powder. The disadvantages of a conventional solid state fermentation technology are overcome, composite dominant bacteria are inoculated artificially to carry out directed fermentation, at the same time, a liquid state fermentation technology is adopted, the bacteria and the fermentation process are controllable, and the fermentation period is largely shortened.

The present invention relates to non-live bacterium type whey milk-containing drink and relates to a preparation method thereof, and belongs to the technical field of dairy product and drink processing. The preparation method comprises the following steps: 300-400 parts of whey is taken; the taken whey is heated to a temperature of 55-65 DEG C; a stabilizer is added; the materials are sheared at ahigh speed for 3-5 minutes; the materials are cooled to 25 DEG C or below; 400-500 parts of a yoghurt base material is added; constant volume setting is conducted by adding softened water to 1,000 parts; homogenization is conducted at 60-75 DEG C and 16-20 Mpa; sterilization is conducted at 125 plus or minus 2 DEG C for 25-30 s to obtain the whey milk-containing drink; raw milk is degreased to fat content of 1.2%-2.0%; inoculation fermentation is conducted to a pH of 4.8-4.4; demulsification and stirring are conducted; flow rate is 2.8-3.4 tons/hour; a smooth pump speed is 20%; and Greek yogurt and whey are separated. The preparation method solves a problem of whey separation of the Greek yogurt; the whey directly participates in material melting and improves the stability of the product;and the non-live bacterium type whey milk-containing drink is small in investment and high in output, and avoids environmental pollution caused by direct emissions.

The invention provides artificial bear bile powder and a quality evaluation method thereof and belongs to the field of biotechnology. The artificial bear bile powder is prepared through simple processes, is qualified, utilizes cheap and easily available raw materials and is a breakthrough in the preparation of artificial bear bile powder by biotechnology means.