39results about How to "Delayed fermentation" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The invention relates to long-chain inulin and its preparation from artichoke roots, its use in foodstuffs and cosmetic preparations and foodstuffs and cosmetic preparations comprising the long-chain inulin.

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.

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.

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.

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.