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39results about How to "Delayed fermentation" patented technology
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Bio-organic fertilizer and preparation method thereof
InactiveCN103755404ACause compactionImprove utilizationBio-organic fraction processingOrganic fertiliser preparationPhosphoric acidOrganic fertilizer
The invention discloses a bio-organic fertilizer which is prepared from the following components in parts by weight: 800-820 parts of agricultural wastes, 12-18 parts of calcium superphosphate, 4-6 parts of potassium mineral powder, 4-6 parts of fermenting enzyme agent, 40-60 parts of mineral powder, 90-110 parts of boron soil powder, 8-12 parts of humic acid and 4-6 parts of culture. The preparation method comprises the following steps: uniformly mixing all raw materials, adding water for uniformly stirring, stacking the materials into cubic piles at the temperature of more than or equal to 15 DEG C, and making air holes on the cubic piles; turning for 1-2 times per day when the temperature of the material piles reaches 50 DEG C, turning for 4-5 times per day when the temperature of the material piles is more than or equal to 65 DEG C, controlling the fermentation temperature to be 70 DEG C or below; and preparing the fertilizer when the materials in the material piles are loose and the original odor of the materials is avoided. The bio-organic fertilizer has the advantages that the bio-organic fertilizer is full in nutrient elements and is green and environment-friendly, the soil can be improved, and soil hardening caused by use of the fertilizer is improved.
Owner:SHENYANG SIXIONGDI FERTILIZER
Passion fruit planting method
InactiveCN107182470ATake root fastStrong rootsBiocideCalcareous fertilisersDisease damagePassion fruit
The invention provides a passion fruit planting method, and belongs to the technical field of agriculture planting. The planting method comprises the steps of cutting seedling-raising, garden selection and land preparation treatment, passion fruit seedling transplanting, shed frame building, shaping and pruning, fertilizer and water management and pest and disease damage controlling. For cutting seedling-raising, a soilless cutting seedling-raising mode is adopted for seedling raising, and a soilless substrate is obtained by fermenting brewer's grain, pig manure, bagasse, coconut shells, potassium fulvic acid, pumpkin vines, humic acid, composite strains, banana stems, polyacrylamide and dried pine needles and then adding inorganic nutrient substances. Accordingly, by strengthening management in the seedling raising stage, the passion fruit seedlings which are high in survival rate, robust in growth and high in disease-resistant capacity are obtained, the planting cost in later period can be lowered, and the overall production cost of passion fruits is lowered.
Owner:陆川县巨丰种植园
Black fruit health-care yellow rice wine and production technology thereof
The invention relates to a black fruit health-care yellow rice wine and a production technology thereof. The black fruit health-care yellow rice wine is prepared by immersing black fruits into yellow rice wine as a raw material wine. The black fruit health-care yellow rice wine comprises: by weight, 50 to 100 parts of yellow rice wine, 5 to 10 parts of black wolfberry, 5 to 10 parts of dark plum, 2 to 8 parts of black mulberry, 5 to 15 parts of black date, 5 to 15 parts of black grape and 5 to 10 parts of blackcurrant. The production technology comprises the following steps of raw material screening, batching, immersion, blending and product finishing. The black fruit health-care yellow rice wine has a strong fruit fragrance, a mellow, fresh and smooth state, and effects of clearing away heat and toxins, promoting the production of body fluid to quench thirst, promoting digestion, preventing aging and resisting debility.
Owner:黄金洪
Microbial agent for tobacco and preparation method and application of microbial agent
InactiveCN105907684AImprove qualityOverall degradabilityFungiTobacco treatmentNicotiana tabacumMicrobial agent
The invention discloses a microbial agent for tobacco and a preparation method and application of the microbial agent, and belongs to the field of application of the microbial technology. The microbial agent formed by candida utilis and bacillus subtilis is evenly sprayed to tobacco leaves and cut tobacco, cellulose, hemicelluloses, pectin, protein, starch and other harmful macromolecular precusor substances in the tobacco can be effectively degraded, therefore, the aim of reducing free radicals, polycyclic aromatic hydrocarbon, nitrogen nitrosamine and other main harmful ingredients in tar of cigarettes is achieved, and tobacco quality is improved.
Owner:福建美家园生物科技股份有限公司
Compressed tea with sawtooth-shaped section and packaging method
InactiveCN102138592AAvoid damageGood for post-fermentationPre-extraction tea treatmentPackagingBrickBlack tea
The invention provides a compressed tea with sawtooth-shaped section. The cross section of the compressed tea is sawtooth-shaped. The compressed tea is a tea cake or a tea brick. Two compressed teas with staggered sawtooth-shaped cross sections are fastened to a whole tea cake or tea brick. The invention is mainly applied to the compression process and packaging of the compressed tea such as Pu'er tea, black tea and the like. The main purpose of the compressed tea is to bring convenience for a tea guest to take tea without needing tools such as a tea needle, a tea prying disc and the like under the condition that the post-fermentation of tea is not influenced; and the quantity of tea taken at one time is just the weight for making a cup of tea.
Owner:杨成军
Making method for cherry fruit wine
InactiveCN105176752AQuick extractionFully extractedMicroorganism based processesAlcoholic beverage preparationFruit wineTannin
The invention relates to a making method for cherry fruit wine. The method comprises the steps of material selecting, stalk removing, heating, breaking, enzymolysis performing, juice extracting, glutathione adding and acidity regulating, fermenting, stabilizing, blending and the like. According to the making method for the cherry fruit wine, due to the fact that a quick heating and vacuum negative pressure fruit breaking extracting technology is adopted, on one hand, the cherry peel tissue is immediately broken, pigment and high-quality tannin in the peel can be quickly and fully extracted, bitter and astringent tannin in the seeds cannot be extracted, and on the other hand, microorganisms, oxidase and the like of cherries can be killed, and bad flavor is prevented from being generated due to oxidation or natural fermentation.
Owner:LUDONG UNIVERSITY
Potato yoghourt and making method thereof
InactiveCN106465750APrevent browningNo precipitationMilk preparationOther dairy technologySweetnessSolanum tuberosum
Potato yoghourt and a making method thereof are disclosed. 40-60% of potato juice is creatively added into yoghourt, and lactobacillus bulgaricus and streptococcus thermophilus are used in cooperation for fermentation. On the basis of controlling the ratio of the materials and the making method, the potato yoghourt with rich nutrients, moderate sweetness and palatable sour taste is prepared.
Owner:SHENYANG AGRI UNIV
Method for preparing ethyl alcohol with corn fermentation
InactiveCN101319232AEasy extractionLow in fatBiofuelsMicroorganism based processesSteepingDistillation
The invention relates to a method for the wet extraction of maize embryos, in particular to a method for producing ethanol through the wet extraction and fermentation of the maize embryos. The method comprises the following procedures of: purifying, steeping, removing stones after steeping, crushing and separating the embryos, liquefying, saccharifying, culturing yeast, fermenting, distilling, processing distilled grain, etc. The method belongs to clean production without pollution; the method adopts thick mash fermentation, thereby saving water, reducing energy consumption and reducing production cost; and colloid mill is used to solve the problem of oversize maize peel in the wet crushing of maize, thereby increasing distillation efficiency and improving output and quality.
Owner:山东博润实业有限公司
Fen-flavor liquor as well as preparation method and device thereof
InactiveCN105331503AStrong fragrancePromote fermentationDigestive systemAlcoholic beverage preparationYeastThroat
The invention discloses fen-flavor liquor as well as a preparation method and device thereof and belongs to the technical field of liquor. The fen-flavor liquor comprises raw materials in parts by weight as follows: 40-50 parts of rice, 3-8 parts of sorghum, 3-8 parts of glutinous rice, 3-8 parts of maize, 3-8 parts of millet, 3-8 parts of sago, 3-8 parts of oat, 3-8 parts of chickpeas, 3-8 parts of lotus seeds, 3-8 parts of lily bulbs, 3-8 parts of buckwheat, 180-320 parts of mountain spring water and 0.2-1 part of distiller's yeast. The invention further discloses the preparation method and device of the fen-flavor liquor. The fen-flavor liquor is prepared from 11 kinds of grain as basic raw materials, is fully transparent, milk white, soft and fragrant, has effects of cooling and moisturizing the throat, clearing the lung, realizing sweet aftertaste for a long time and the like and cannot cause headaches if a person drinks too much of the liquor; besides, the preparation method and device are simple, have the broad market prospect and are suitable for large-scale production.
Owner:张家友
Baijiu fermentation method
InactiveCN107619743AImprove fermentation efficiencyImproves strength and fragranceAlcoholic beverage preparationAgricultural engineeringYeast
The invention relates to the field of Baijiu production and in particular discloses a Baijiu fermentation method. A fermentation device is used for fermenting; the fermentation device comprises a rack, a fermentation barrel, a stirring mechanism and a filtering mechanism, wherein the stirring mechanism comprises a motor, a stirring shaft and a stirring part; a feeding opening is formed in the fermentation barrel; a hydraulic jack is fixed on the rack; the fermentation barrel is fixed on a push rod of the hydraulic jack; a containing cavity is formed in the bottom of the fermentation barrel; the upper end of the stirring shaft penetrates through the top of the fermentation barrel; a liquid outlet is formed in the lower part of the fermentation barrel; a draught fan is fixed on an outer wallof the fermentation barrel; the draught fan is communicated with the upper part of the fermentation barrel and a circulating pipe is fixed at an air outlet end; the circulating pipe can be communicated with the liquid outlet; a cooling pipe sleeves the periphery of the circulating pipe; the filtering mechanism comprises a filtering screen; a sliding groove is formed in the stirring shaft; slidingblocks are fixed at the inner periphery of the filtering screen. The Baijiu fermentation method comprises the following steps: (1) selecting materials; (2) steaming the materials and spreading for cooling; (3) adding distiller's yeast; (4) fermenting; (5) discharging wine. According to the Baijiu fermentation method disclosed by the invention, a condition that the aroma of Baijiu is reduced can be prevented.
Owner:贵州金液郎酒业有限公司
Fermentation method of sedum aizoon L.
InactiveCN104939004AInhibitory activityInhibit activity, but also inhibit the growth of lactic acid bacteriaFood preparationBiotechnologyOff-flavour
The invention discloses a fermentation method of sedum aizoon L.. The fermentation method comprises the following steps: (1) selecting raw materials; (2) carrying out fixation; (3) cooling; (4) putting the raw materials into a pool; (5) adding auxiliary materials; (6) circulating; (7) sealing the pool; and (8) fermenting. According to the method, the sedum aizoon L. obtained by fermentation has a pure sour taste, a rich flavor and a moderate sour degree, has a relatively rich pickled vegetable aroma and good crispiness, is free of peculiar smell, has a complete vegetable shape without damages, and has a short fermentation period and low nitrite content. According to the fermentation method, the raw materials are simple and easily available, the process is simple and the aims of the invention are achieved.
Owner:WENGAN JINYANG AGRI DEV CO LTD
Fresh and sweet type baijiu and method for brewing same
InactiveCN106754179AStrong fragranceDelayed fermentationAlcoholic beverage preparationBiotechnologyFlavor
The invention relates to the field of technologies for producing baijiu, in particular to fresh and sweet type baijiu and a method for brewing the same. The fresh and sweet type baijiu comprises, by weight, 20-50 parts of sorghum, 20-30 parts of rice, 5-15 parts of millet, 5-15 parts of highland barley and 5-10 parts of avena nuda. The method includes steps of material preparing, material moistening, material steaming, yeast blending, saccharifying, cellar discharging, distilling, cooking and aging. The fresh and sweet type baijiu and the method have the advantages that complex grain and improved distiller's yeast are fermented, and accordingly baijiu bodies have fragrant flavor and are mellow, sweet, elegant and mild.
Owner:吴中区穹窿山福顺生物技术研究所
Method for processing coffee fruits through anaerobic fermentation
InactiveCN112293542AIncrease bodyIncrease sweetnessGreen coffee treatmentCoffee roasting methodsBiotechnologyAcetic acid
The invention discloses a method for processing coffee fruits through anaerobic fermentation. The method for processing the coffee fruits through anaerobic fermentation comprises the following steps:fruit cleaning, steam sterilization, drying fruit sorting, fruit classifying, first-time anaerobic fermentation, second-time anaerobic fermentation, heated esterification, dried shelling and baking. By employing the method for processing the coffee fruits through anaerobic fermentation, disclosed by the invention, uncontrollable factors during fermentation caused by external environments can be reduced; and through fermentation for a relatively long time in an anaerobic environment, the mellow and full mellowness and relatively good sweet taste of coffee beans are improved, and uncomfortable dryness, astringency and acetic acid are avoided. During anaerobic fermentation, variables such as pectin residual, temperature and time are conveniently controlled, a fermentation process can become slower and more stable due to low-temperature control; and due to accurate-controlled anaerobic fermentation, a slight sweet and sour taste can be brought, and the mellowness is perfect.
Owner:普洱学院
Photosynthetic bacteria powder and preparation method thereof
ActiveCN106542644AKeep aliveIncrease the number ofWater contaminantsEnergy based wastewater treatmentActivated carbonWater based
The invention discloses photosynthetic bacteria powder. The photosynthetic bacteria powder comprises the following components in parts by weight: 500-600 parts of activated carbon powder, 20-30 parts of bentonite, 10-20 parts of rice hull powder, 10-20 parts of sodium hydrogen carbonate, 200-300 parts of poria powder, 5-15 parts of water-based fluorescent powder and 1000 parts of photosynthetic bacteria liquid. A preparation method of the photosynthetic bacteria powder comprises the steps of sequentially preparing thickening matters, light-absorbing powder, concentrated liquid, light-absorbing concentrated liquid and a photosynthetic bacteria mixture, and carrying out granulation formation. Photosynthetic bacteria in the photosynthetic bacteria powder are high in activity, and after the photosynthetic bacteria powder is used, the activity degree and breed speed of the photosynthetic bacteria can be increased; after the photosynthetic bacteria powder is put into water, the dispersion area is large, and the purification effect is good; and the preparation method is simple and rapid.
Owner:湖南康易达绿茵科技有限公司
Making method of dried bean curds capable of invigorating stomach and nourishing kidney
InactiveCN107251954APromote digestion and absorptionPrevent excessive degradationOther dairy technologyCheese manufactureFlavorBiotechnology
The invention discloses a making method of dried bean curds capable of invigorating the stomach and nourishing the kidney. The making method comprises the following steps of (1) making bean curds: adding extraction concentrate and a gypsum solution to soybean milk for bean curds; (2) performing low-temperature fermentation: sprinkling a microbial inoculum solution onto the surfaces of the bean curds, and performing low-temperature fermentation; (3) pressing dried bean curds: wrapping the bean curds with gauze, placing the wrapped bean curds into a shaping die, and performing extrusion to obtain the dried bean curds; (4) performing freezing: performing storage in a thermotank of temperature being minus 7-minus 5 DEG C and minus 4- minus 2 DEG C, and performing baking so as to obtain the dried bean curds; (5) performing steaming: enabling the dried bean curds to roll in mixed nutrient powder and sweet-scented osmanthus mixed powder, performing wrapping with reed leaves, and performing steaming; and (6) performing vacuum packaging: performing vacuum packaging on the dried bean curds capable of invigorating the stomach and nourishing the kidney, and performing preservation. After the dried bean curds capable of invigorating the stomach and nourishing the kidney made by the making method disclosed by the invention are used by patients suffering from slight nephropathy, the nephropathy can be obviously improved, the symptom improvement rate is 90% or above, the effect of the dried bean curds is 27.5% higher than that of dried bean curds soaked with medicaments, and besides, the made dried bean curds are high in content of free amino acids and good in mouth feel and flavor.
Owner:HEFEI FENGLUOHE BEAN FOOD
A kind of biological organic fertilizer and preparation method thereof
InactiveCN103755404BDelayed fermentationImprove compactionBio-organic fraction processingOrganic fertiliser preparationPhosphoric acidOrganic fertilizer
Owner:SHENYANG SIXIONGDI FERTILIZER
Processing method of wild peach fruit wine
InactiveCN107435015AExtended shelf lifeGreat tasteMetabolism disorderAlcoholic beverage preparationFruit wineYeast
The invention discloses a processing method of wild peach fruit wine, which is characterized by including steps of (1), pretreatment: immersing the picked wild peaches in acetum to clean, and then immersing to sodium hypochlorite solution to sterilize; (2), low-temperature cooking: mixing other raw material powder and the wild peach pulp and immersing function fluid to cook; (3), enzymolysis: pulping the cooked and mixed pulp to obtain mixed fruit pulp; adding mixed enzyme 1 and mixed enzyme 2 in the mixed fruit pulp to perform enzymolysis; (4), fermenting: adding wine dried yeast in the mixed pulp after enzymolysis, and performing high-temperature and low-temperature feremention; (5), filtering and clarifying: adding clarifying agent in the coarsely processed fruit wine to stir, and then charging carbon dioxide; performing centrifugal filtering and sterilization to obtain the wild peach fruit wine.
Owner:界首市方辉家庭农场
Preparation method for disturbing yoghurt
InactiveCN103385296ADelayed fermentationImprove labor efficiencyMilk preparationMixed materialsRefrigeration
The invention relates to a preparation method for disturbing yoghurt. The preparation method comprises the following successive steps: acceptance inspection of raw milk; acceptance inspection of accessory materials; batching; homogenization; sterilization; primary cooling; inoculation; fermentation; secondary batching; stirring; secondary cooling; filling; sealing; coding; binning; and refrigeration; wherein temperature for primary cooling and inoculation is 27 to 33 DEC C, a strain accounting for 0.3 to 0.4% (wt%) of a mixed material is inoculated, fermentation is carried out in a fermentation cylinder at a temperature of 30 + / - 3 DEG C for 16 to 20 h and is terminated when acidity reaches 65 to 70 DEG C T, and fermentation broth is cooled to a temperature of 20 + / - 3 DEG C in secondary cooling. Compared with inoculation temperature of 42 to 45 DEG C in a traditional process, inoculation temperature the invention is controlled to be 27 to 33 DEG C, so the fermentation speed of the yoghourt decreases, acidity slowly increases, an acidity generation speed is slowed down, and acidity of the yoghourt can be better controlled in actual operation; with the preparation method, the quality of the produced yoghourt is improved and stable, fermentation can be reasonably carried out at night, on-duty time of a worker is shortened, and labor efficiency is improved.
Owner:YANGZHOU YANGDA KANGYUAN DAIRY
Dandelion health-care wine containing cordyceps sinensis fungus powder and mythic fungus spore powder
InactiveCN109294828ADelayed fermentationFull of nutritionDigestive systemAlcoholic beverage preparationSaccharumSucrose
The invention belongs to the technical field of wine processing, and more specifically relates to a dandelion health-care wine containing cordyceps sinensis fungus powder and mythic fungus spore powder. A preparation method comprises following steps: 1, dandelion is mixed with honey water, fermented cordyceps sinensis fungus powder and wall-broken mythic fungus spore powder are added, and sulfur adjusting and acidity adjusting are carried out, a yeast expanding liquid and a fermentation auxiliary agent are added for fermentation, wine legs are separated, a second time of sulfur adjusting and acidity adjusting are carried out, bentonite refrigeration treatment is carried out, and the alcohol degree of an obtained wine solution is adjusted to a needed value so as to obtain a finished product. according to the preparation method, 1, honey is adopted to replace cane sugar, production period is shortened, the obtained product is more abundant in nutrients, and better in mouthfeel; 2, cordyceps sinensis fungus powder is taken as raw material for secondary fermentation, and active components in cordyceps sinensis fungus powder are released as far as possible; and 3, the dandelion health-care wine is prepared through mixing fermentation taking dandelion, fermented cordyceps sinensis fungus powder, wall-broken mythic fungus spore powder, and honey as main raw materials, so that the effects of the raw materials are achieved, and problems in the prior such as poor function of traditional medical wine, and single eating method of cordyceps sinensis fungus powder and mythic fungus sporepowder are solved.
Owner:青海珠峰冬虫夏草工程技术研究有限公司
Virus-free potato breeder's seed soilless culture substrate and preparation method thereof
InactiveCN107986829AEasy to recyclePromote value-addedBio-organic fraction processingExcrement fertilisersMushroomFermentation
The invention relates to a virus-free potato breeder's seed soilless culture substrate. The virus-free potato breeder's seed soilless culture substrate is prepared from the following raw materials inparts by weight: 60 to 90 parts of cottonseed hull mushroom dreg, 10 to 40 parts of corncob mushroom dreg, 20 to 30 parts of vermiculite, 20 to 30 parts of dried pig manure, 0.3 to 0.7 part of ammonium sulfate, 0.1 to 0.2 part of a fermentation bacterium agent, 0.1 to 0.2 part of fungicide and 0.1 to 0.2 part of insecticide. A preparation method of the virus-free potato breeder's seed soilless culture substrate comprises the following steps: pre-treating the raw materials; mixing the raw materials; spraying water and uniformly blending; fermenting; airing and sieving; blending the fungicide and the insecticide; bagging for later use. According to the soilless culture substrate prepared by the preparation method, growth indexes including the survival rate, the growth period, the plant lushness, the stem thickness and the like, and the grain weight per particle, the yield per unit area and the like of produced virus-free potato breeder's seeds are remarkably improved; the virus-free potato breeder's seed soilless culture substrate has the advantages of less investment, simple technology, short treatment period and easiness for popularization and generalization.
Owner:李胜奇
Brewing method of litchi wine
The invention discloses a brewing method of litchi wine. The method includes the steps of: 1) removing peel and pits from litchis, taking the litchi flesh and adding water for beating; 2) adjusting the pH value of the litchi pulp to 4.0-5.0, also adjusting the sugar content to 16-18%, inoculating active dry yeast that is 0.01-0.02% of the weight of the litchi pulp, and conducting fermentation at 20-25DEG C for 6-8d so as to obtain raw wine; 3) adjusting the pH value of the raw wine to 4.0-5.0, adding pectinase, and performing enzymolysis at 40-45DEG C for 20-30min so as to obtain enzymatic hydrolysate; 4) adjusting the pH value of the enzymatic hydrolysate to 4.0-5.0, and further conducting fermentation at 20-25DEG C for 1-3d, thus obtaining secondary wine; and 5) carrying out centrifugal filtration and ageing on the secondary wine, thus obtaining the litchi wine. The fermentation method provided by the invention can retain the characteristic natural aroma of litchi, and the prepared litchi wine has harmonious wine aroma and fruity flavor, and no influence is produced on the alcohol content of the fermented matters, also the color of the wine liquid has no obvious change.
Owner:GUANGXI YUNHENG WINERY
Lactobacillus rhamnosus LR519 capable of alleviating constipation, and composition of lactobacillus rhamnosus LR519
ActiveCN112237287AEnhanced inhibitory effectSolve the problem that the effect of relieving constipation is still not good enoughBacteriaMicroorganism based processesBiotechnologyBifidobacterium
The invention belongs to the technical field of probiotics, and puts forward lactobacillus rhamnosus LR519 capable of alleviating constipation, and a composition of the lactobacillus rhamnosus LR519.The composition comprises lactobacillus rhamnosus LR519 powder and bifidobacterium bifidum TMC3115 powder, wherein a mass ratio of the lactobacillus rhamnosus LR519 powder to the bifidobacterium bifidum TMC3115 powder is 1: (1-2). Through the above technical scheme, the problem in the prior art that a constipation alleviating effect is not good enough can be solved.
Owner:河北一然生物科技股份有限公司
Long-chain inulin
InactiveCN101429253AStrong prebiotic effectImprove stabilityCosmetic preparationsToilet preparationsChemistryInulin
Owner:BAYER CROPSCIENCE AG
Compound bentonite raw material for seawater drilling fluid as well as preparation method and application thereof
InactiveCN111909669ADelayed fermentationExtended use timeDrilling compositionCelluloseSodium Bentonite
The invention relates to a compound bentonite raw material for seawater drilling fluid as well as a preparation method and application of the compound bentonite raw material, and belongs to the technical field of seawater drilling fluid. The compound bentonite raw material for the seawater drilling fluid is prepared from the following components in parts by weight: 1000 parts of sodium bentonite;38-42 parts of anionic cellulose; 18-22 parts of sodium carbonate; 8-12 parts of xanthan gum; 8-12 parts of a filtrate reducer; 6-10 parts of guar gum; 0.3-0.5 part of polyacrylamide; and 0.08-0.12 part of a preservative. The invention further provides a preparation method and application of the compound bentonite raw material for the seawater drilling fluid. The seawater drilling fluid prepared from the compound bentonite raw material for the seawater drilling fluid is slow in fermentation speed, and does not have obvious blackening and stinking and performance index reduction phenomena within 6-8 months.
Owner:南京惠利通膨润土科技有限公司
Passiflora edulis planting method
InactiveCN109197415ATake root fastStrong rootsGrowth substratesCulture mediaHigh survival ratePassion fruit
The invention provides a Passiflora edulis planting method, and belongs to the technical field of agricultural planting. The planting method comprises the steps of cutting, seedling raising, garden selection, soil preparation, Passiflora edulis seedling transplantation, shelf erection, pruning, shaping, fertilizer and water management and disease and pest control. In cutting and seedling raising,seedlings are raised by adopting a soilless cutting and seedling raising mode, and the soilless matrix is obtained by adding inorganic nutrients to brewer's grains, pig manure, bagasse, cocoanut shells, potassium fulvic acid, pumpkin vines, humic acid, composite strains, banana stalks, polyacrylamide and dry pine needles after fermentation. The Passiflora edulis planting method obtains Passifloraedulis seedlings with high survival rate, strong growth and high disease resistance through reinforcing management during the seedling raising period, can reduce the planting cost in the later periodand reduces the overall production cost of Passiflora edulis.
Owner:紫云自治县富民种养殖农民专业合作社
A kind of black soldier fly breeding system and breeding method
Owner:ZHENGZHOU BENNONG AGRI TECH CO LTD
Method for producing small pit soft sesame-flavor liquor
InactiveCN108929827APromote the fermentation of microorganismsFull of rice grainsAlcoholic beverage preparationChemistryThroat
The invention discloses a method for producing small pit soft sesame-flavor liquor. The method comprises the following steps: preparation of a material, processing of raw grains, steaming of fermentedgrains, cooking of the raw grains, addition of distiller's yeast, accumulation, fermentation of the obtained fermented grains in a sesame-flavor small pit, storage of a liquor base, and blending andstorage of the finished liquor. A special accumulation mode with a prolonged accumulation time and a reduced accumulation starting temperature, sesame-flavor small pit fermentation, a low pit entrancetemperature, a low liquor distillation temperature and specially treated rice paper jar sealing storage are adopted, so the sesame-flavor liquor produced through the method has the advantages of typical and protruding sesame flavor style, elegant aroma, soft and fine mouthfeel, smooth falling into the throat, fullness and coordination, clear and long aftertaste, and comfortable reaction after being drunk.
Owner:ANHUI XUANJIU GRP
Efficient biological fertilizer production method
InactiveCN110698272ADelayed fermentationSpeed up fermentationBio-organic fraction processingAnimal corpse fertilisersBiotechnologyPhytase
The invention relates to the field of biological fertilizer, and discloses an efficient biological fertilizer production method. The efficient biological fertilizer production method comprises the steps that animal waste, animal hair, a calcium supplement powder agent, plant roots and leaves and a soil loosening material are mixed to obtain a mixture; thermophilic anaerobic bacteria is added intoa nutrient solution, cooling operation is carried out, and a mixed bacteria nutrition paste is obtained; the mixed bacteria nutrition paste is wrapped with a mixture to form a mass to be fermented, the mass to be fermented is placed in a biological filler, and a high-temperature anaerobic fermentation reaction is carried out to obtain a first-grade fermentation product; the thermophilic anaerobicbacteria is sprayed on the first-grade fermentation product, and the high-temperature aerobic fermentation reaction is carried out to obtain a secondary-grade fermentation product; normal-temperatureaerobic bacteria and a surfactant are sprayed on the secondary-grade fermentation product, and a normal-temperature aerobic fermentation reaction is carried out to obtain a third-grade fermentation product; and compound phytic acid and phytase are sprayed to the third-grade fermentation product to obtain a compound mixing fermentation fertilizer. According to the efficient biological fertilizer production method, the fermentation speed of the bacteria can be increased, the activity of the bacteria is increased, and the maturity degree of organic fertilizer raw materials is increased.
Owner:惠州市乐夫农业科技有限公司
A kind of photosynthetic bacteria powder
ActiveCN106542644BKeep aliveIncrease the number ofWater contaminantsEnergy based wastewater treatmentWater basedActivated carbon
Owner:湖南康易达绿茵科技有限公司
Fermented-soybean-flavor fish paste and preparation method thereof
InactiveCN109363133AFull of fishRich flavor typeFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentFish FlavorMonosodium glutamate
The invention relates to fermented-soybean-flavor fish paste. The fermented-soybean-flavor fish paste comprises the following ingredients in parts by weight: 60-80 parts of an enzymatic hydrolyzate offishes with fermented soybeans, 1-5 parts of amino acids, 2-6 parts of reducing sugar, 1-3 parts of edible salt, 2-5 parts of monosodium glutamate, and 5-10 parts of corn starch. The fermented-soybean-flavor fish paste has mellow aroma of fermented soybeans and fragrance of sauce, and is full in fish meat taste; moreover, the fermented-soybean-flavor fish paste is mellow, coordinated and palatable in overall taste, as well as free of fishy smell. Thus, the fermented-soybean-flavor fish paste can be used, at appropriate amounts, in the fields of instant foods, puffed leisure foods, catering and the like; and therefore, pursuit of people for delicacy is satisfied with flavor types of fish-flavor essences enriched.
Owner:SHANDONG TIANBO FOOD INGREDIENTS
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