82results about How to "Effective fermentation" patented technology

The invention discloses high-efficiency kitchen waste aerobic fermentation equipment. The equipment comprises a fermentation bin, a grinding and dehydrating system, a stirring and pushing system, a heating system, a biological deodorizing system, an aeration system, a water supply system and an automatic control system. According to the fermentation equipment, kitchen waste compost is divided intofour stages including grinding, heating, high temperature and curing, and parameters of the heating system, stirring system, aeration system and water supply system can be independently set in each stage, so that parameters in three bins can be finely controlled, and effective performance of fermentation can be favored; and the dynamic respiratory index DRI is applied in the kitchen waste fermentation equipment to serve as an index for measuring product maturity, and the quality of mature fertilizer can be finally guaranteed by the advanced monitoring method.

The invention discloses a pickled carrot preparing process and belongs to the technical field of preparation of the fermented food pickles. The process comprises the steps of A, carrot preprocessing; B, pickling water I and pickling water II preparation; C, circulating fermentation, wherein the processed vegetable obtained in the step A is fermented in the pickling water I obtained in the step B, after the 4n time of fermentation, centrifugation, dewatering, pickling water II supplement, gaofuji paolemei lactic acid bacteria powder adding, detection and adjustment are conducted on pickling water obtained after the 4n time of fermentation in sequence, and then the pickling water is continued to be used for fermenting the processed vegetable obtained in the step A; D, finished product processing. By controlling carrot preprocessing, pickling water preparation, circulating fermentation and finished product processing, especially addition of gaofuji paolemei lactic acid bacteria powder to the pickling water and control over various parameters and indexes during the circulating fermentation process, pickled carrot preparation time is shortened greatly, the quality and taste of pickled carrots are improved, large-scale production is facilitated, the development of the pickle industry is promoted, and economical benefits are high.

The invention discloses a universal feed starter composed of the following raw materials by weight: 20-30 parts of soybean meal, 20-30 parts of corn, 20-30 parts of straw, 10-20 parts of fish meal, 10-20 parts of bran, 5-10 parts of sugar, 5-10 parts of Omega-3 fatty acid, 100 parts of multidimensional composite enzyme bacteria and 50-100 parts of water; the multidimensional composite enzyme bacteria contains 5-10 parts of bcillus subtilis, 5-1 parts of bacillus licheniformis, 10-20 parts of acetobacter aceti, 10-20 parts of lactobacillus amylovorus, 5-10 parts of candida, 10-20 parts of protease, 5-10 parts of geotrichum candidum, and balance of enterococcus faecalis. The efficient feed starter prepared by fermentation of various raw materials by the multidimensional composite enzyme bacteria can be widely used in breeding of ruminant animals, swine, poultry, aquatics and the like. The efficient feed starter fermentation agent belongs to a micro ecological preparation, does not contain any chemical agents and hormones, and is used in the production of green livestock products and aquatic products beneficial to human health.

The invention relates to a method for producing turbid and scented distilled spirit, in particular to the method for producing the turbid and scented distilled spirit from a plurality of raw grains and special pit mud in different proportions. Raw materials are one or more of wheat, sorghum, pea, Kamiya rice (namely millet), corn (preferably waxy corn), defatted sesame, defatted peanut and defatted soybean; by adopting a traditional solid brewing process, different selected Chinese herbal medicines are added in the process of culturing fermented mud according to different scents, so that the culture of microorganisms and active ingredients can obtain maximum performance. Therefore, the distilled spirit produced by fermenting the materials in a solid fermenting tank in the invention has stable quality, mellow palate, and long and persistent aftertaste; the distilled spirit can comfort and relax a drinker and has a milky taste; the distilled spirit is thick but not strong, soft but not little, and difficult to get drunk but easy to sober up; and the distilled spirit also has the effects of relieving rigidity of muscles and promoting blood circulation and prolonging life.

The invention discloses a saccharomyces cerevisiae strain. The strain is named as saccharomyces cerevisiae genetically engineered bacterium X3kZPM, the strain is preserved in China General Microbiological Culture Collection in twenty seventh of June, 2017, and a preservation number is CGMCC No.14362. The invention further discloses application of the saccharomyces cerevisiae in utilizing xylose mother liquor to produce xylitol or comprehensively utilizing the xylose mother liquor and corn cob residues to produce the xylitol. Experiments prove that a sugar alcohol converting rate is high and can reach 100% of a theoretical value when the saccharomyces cerevisiae genetically engineered bacterium disclosed by the invention is used; a concentration of the xylitol in fermentation liquor is obviously improved and reaches 83 to 91g L<-1>; the saccharomyces cerevisiae strain basically has actual industrialization potency and a wide industrialized application prospect.

The invention relates to the field of utilization of agricultural resources, in particular to a method for manufacturing a bio-dynamic agricultural compost and a compost fermentation vat. The method comprises the following steps: putting composting raw materials into a vat body; supplementing oxygen for the bottoms of the composting raw materials through an oxygenating device; after the beginning of fermentation, pushing the composting raw materials to move forwards along the vat body step by step by use of a turning and pushing machine; along with step-by-step propulsion of the composting raw materials, sequentially adding composting regulation elements, and supplementing oxygen for the composting raw materials; in every step of movement, turning the composting raw materials mixed with the composting regulation elements through the turning and pushing machine. The method has the following beneficial effects; the regulation elements can be added according to the fermentation progress, oxygen can be supplemented, and together with turning, the fermentation time is shortened, fertilizer composting is quickened, the method is suitable for industrial production of the bio-dynamic agricultural compost, and the problems in the prior art are economically and effectively solved.

The invention discloses a complex bacterial preparation for degrading non-wood-fiber lignin and a preparation method thereof. The preparation method is characterized by comprising the steps of inoculating and culturing aspergillus fumigatus, penicillium chrysogenum and common penicillium, wherein the inoculating ratio of the aspergillus fumigatus, the penicillium chrysogenum and the common penicillium is 0.5-2:3-5:15-17; carrying out mixed culture for degrading reed lignin. According to the invention, through the mixed culture of strains, complementary and synergistic effects exist between strains, so that the conversion rate is improved in effective time, and the efficiency of reed lignin degradation can be greatly improved.

The invention relates to a manufacturing process for dual-calcium-fortified low-fluorine brick tea. The manufacturing process comprises the following steps: picking Sichuan local summer tea with one bud and four to five leaves, drying and crushing the tea, stacking to ferment the tea naturally, and changing the taste of the tea to obtain raw material tea; mixing and stirring the raw material tea and calcium uniformly to prepare calcium-containing mother tea; mixing and stirring the calcium-containing mother tea and the fermented raw material tea uniformly to complete the addition of the calcium; pressing, cutting and shaping by using a mold after the raw materials of the tea added with calcium are sterilized and humidified by high-temperature steam; drying the pressed, cut and shaped tea raw materials in a drying machine at 80 DEG C, wherein the calcium is obtained by mixing 1 part of calcium citrate and 3 to 5 parts of calcium carbonate. According to the manufacturing process, the active ingredient, namely tea polyphenol, in the brick tea and the conventional flavor are not changed, the brick tea manufactured by the manufacturing process provided by the invention is made in a heat-insulated cup and is convenient and applicable. By the manufacturing method, the calcium content in the brick tea is improved by 1,000 to 5,000 mg/Kg, and 30 to 100 mg of the calcium can be supplemented per day if 20 g of brick tea is used per day, so that the calcium nutrition is improved greatly. The fluorine content of the brick tea is 150 to 180 mg/Kg and is much lower than a national standard; the fluorine poisoning cannot be caused after the brick tea is drunk for a long time.

The invention relates to the technical field of fruit planting, specifically to a planting method for selenium-rich mango. The planting method comprises the following steps: 1) soil preparation and field planting; 2) fertilizer application: a step of spraying a selenium-rich foliar fertilizer every 21 to 31 days from the beginning of fruiting to fruit harvesting of a mango tree, and additionally applying a fruit strengthening fertilizer to soil until fruits are harvested, wherein the selenium-rich foliar fertilizer is mainly prepared from raw materials like Cardamine, kudzuvine root, Banqiao Codonopsis pilosulc, marjoram, Purplu Basil, garlic, sundew, sodium selenite, selenium-rich edible fungus powder, paclobutrazol, ethylene and a microbial agent; and the fruit strengthening fertilizer is mainly prepared from raw materials like decomposed farmyard manure, potassium chloride, urea, a potassium-calcium-magnesium-phosphorus fertilizer, potassium dihydrogen phosphate, realgar, pannyroyalmint, rosemary and sage; and 3) orchard management. The planting method provided by the invention has the following advantages: the harm of the residual amount of a pesticide to the human body and the environment is effectively reduced; the yield per mu and the average selenium content of mango are improved; nutrients are rich; fruit pulp is fragrant, sweet and delicious; fruits are large; fruitpeel is thin; thus, economic benefits of the mango are increased.

The invention relates to the technical field of rice seedling culture matrixes, and particularly provides a pleurotus eryngii fungus chaff rice seedling culture matrix. The matrix is formed by piling and fermenting raw materials and is prepared from, by weight, 90-100 parts of fresh pleurotus eryngii fungus chaff, and 0.45-1 part of a high-temperature fungus chaff decomposing compositie microbial inoculum. A preparing method of the pleurotus eryngii fungus chaff rice seedling culture matrix includes the steps of preparing materials, wherein 90-100 parts by weight of fresh pleurotus eryngii fungus chaff and 0.45-1 part by weight of a high-temperature fungus chaff decomposing compositie microbial inoculum are prepared; conducting fermentation, wherein the pleurotus eryngii fungus chaff and the high-temperature fungus chaff decomposing compositie microbial inoculum are mixed uniformly and piled to be fermented. The pleurotus eryngii fungus chaff is fully used, due to crude fiber, crude fat, crude protein, mineral element, phosphorus, potassium, humus and other substances contained in the pleurotus eryngii fungus chaff, sufficient nutrient substances are provided for rice growth, and absorption of nitrogen phosphorus and potassium nutrients by rice seedlings is promoted.

The present invention belongs to the technical field of pickled food processing and particularly relates to a preparation method of hams. The preparation method comprises the following steps: pretreating, pickling, washing, fermenting and storing. The method is scientific and reasonable, and the prepared hams are low in salt content, mellow in mouthfeel and fragrance, and in line with current people's demands for the ham products. At the same time, contents of nitrite and other harmful substances are controlled within national standard ranges, and the preparation method guarantees consumer's food safety.

The invention provides a method for producing Llactic acid by continuous fermentation of lignocellulose, which comprises the following steps: adding a biomass material subjected to steam explosion treatment and cellulase into a fermentation tank, carrying out enzymolysis for 12-15 hours, inoculating a bacillus coagulans strain seed solution into a fermentation tank containing a base material after the enzymolysis is finished, fermenting at 45-50 DEG C for 20-30 hours, separating a small amount of feed liquid in the fermentation tank every other 1-2 hours, supplementing continuous fermentation feed supplementing liquid containing a biomass material and cellulase, enabling the volume of the supplemented feed supplementing liquid to be slightly smaller than that of the separated feed liquid, reducing the total feed liquid volume of the fermentation system by 2-5% after 40-60 hours of separation, and supplementing bacillus coagulans seed liquid at one time. The condition is that the total feed liquid volume in the system is recovered to an initial level after the bacillus coagulans seed liquid is replenished each time, a separation and feeding process is completed, and feed liquid separation and feeding in the fermentation tank are repeatedly performed until the content of the produced lactic acid is reduced to be below 80g/L.

The invention discloses a preparing technology for fresh pickle and belongs to the technical field of preparation of pickle in fermentation food. The technology comprises the steps that firstly, vegetables are pretreated; secondly, soaking water I and soaking water II are prepared; thirdly, circulation fermentation is carried out, wherein the soaking water I in the second step is used for fermenting the vegetables treated in the first step, the soaking water obtained after the 4nth fermentation is subjected to centrifugation and discarding sequentially when fermentation is carried out for the 4nth time, the soaking water II is used for supplementation, Gaofuji pickle agent Paolemei lactic acid bacterial powder is added, and the mixture continues to be used for fermenting the vegetables treated in the first step after detection and adjusting treatment; fourthly, a finished product is treated. According to the technology, the steps of vegetable pretreatment, soaking water preparation, circulation fermentation and finished product treatment are controlled, and especially, the Gaofuji pickle agent Paolemei lactic acid bacterial powder is added in the soaking water and various parameters and indexes in the circulation fermentation process are controlled, so that the preparing time of the fresh pickle is greatly shortened, the quality and the taste of the fresh pickle are improved, and the preparing technology is suitable for large-scale production, promotes the development of the pickle industry and achieves good economic benefits.

The invention provides a circulating fermentation technology for cowpeas. The circulating fermentation technology comprises the following steps: adding pickling water with lactic acid bacteria powder into cowpeas for cowpea fermentation; when fermented by the 4nth time, performing centrifugation, water removal, supplementation of new pickling water, lactic acid bacteria powder adding, detection and adjustment on the pickling water for fermentation at the 4nth time, and continuously applying the pickling water to cowpea fermentation, wherein the n adopts a continuous positive integer in sequence; the fermentation is hermitically performed for 40-65 hours under the condition that the temperature of 20 to 24 DEG C; the difference between the new pickling water and the pickling water with the lactic acid bacteria powder is that the new pickling water does not contain the lactic acid bacteria powder. The technology adopts an innovate fermentation method; after performing fermentation by certain times, the pickling water is subjected to centrifugation, water removal, supplementation of new pickling water and the like, so that the pickling water can be recycled; the pickling water raw material and the cost of the preparation technology are reduced, the fermentation time of the cowpeas is shortened, and the quality and the taste of the soaked cowpeas are enhanced; the circulating fermentation technology is suitable for large-scale production and has good economical benefit, and the development of the pickling industry is promoted.

The invention provides black tea fermentation equipment capable of carrying out turn-over, and relates to the technical field of black tea fermentation and is to solve a problem that when existing black tea fermentation equipment is in use, black tea which needs to be fermented cannot be turned over, which is liable to generate a phenomenon of uneven fermentation of the black tea and liable to cause a poor black tea fermentation effect at the bottom. The black tea fermentation equipment comprises a main body and a bottom tank; the main body is of a rectangular structure, a sealing door is arranged at the front end of the main body, and a controller is arranged at the top end of the main body; the bottom tank is arranged at the middle position of the bottom of the main body; and a moving plate is mounted inside a side tank of the main body. Rotating parts are used for being mounted inside the main body, a hand-cranking part is enabled to drive a plurality of rotating parts to rotate bya driving belt, the rotating parts are enabled to fix mounting parts by mounting tanks inside, and the mounting parts are enabled to fix the black tea by pressing parts, so that the black tea can be rotated by the rotating parts to be uniformly fermented, thereby avoiding the phenomenon of uneven fermentation.

The invention provides preparation technology of fresh pickled cowpea. The technology comprises the following steps: step A, preparing pickle liquid I and pickle liquid II for later use, wherein the difference between the pickle liquid I and the pickle liquid II is that Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid I while no Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid II; step B, circulation fermentation, namely fermenting vegetable cowpea by the pickle liquid I prepared in step A, so that the fresh pickled cowpea is obtained; when performing the 4n times of fermentation, the pickle liquid after the 4n-time fermentation is used again for fermenting the cowpea after sequential processes such as centrifugation, water-losing and the like, wherein the n is selected from continuous positive integers; and the fermentation is carried on at 20-24 DEG C for 40-65 hours. According to the technology, the pickle liquid preparation and the circulation fermentation control are utilized, especially the addition of the Gaofuji Paolemei Lactobacillus Powder into the pickle liquid and the controls to the parameters and indexes in the circulation fermentation process are performed, so that the preparation time of the fresh pickled vegetables is shortened and the quality and taste of the fresh pickled vegetables are improved; thus, the technology is suitable for large-scale production and promotes development of the pickled-vegetable industry; moreover, the technology is relatively good in economic benefit.

The invention relates to the technical field of succulent plants and particularly provides a method for producing a succulent plant culture medium from waste mushroom residues in industrial edible mushroom cultivation. The method includes the steps of: 1) preparation of materials: preparing 90-100 parts by weight of fresh mushroom residue and 0.45-1 part of a mushroom residue high-temperature decomposition compound bacterial agent; 2) fermentation: mixing the fresh mushroom residue with the mushroom residue high-temperature decomposition compound bacterial agent uniformly and stacking the mixture, and performing fermentation to prepare the succulent plant culture medium. The method fully utilizes the mushroom residue of pleurotus eryngii. The succulent plant culture medium contains abundant coarse fibers, coarse fat, coarse protein, mineral elements, phosphorus, potassium and humus and the like substances. The plant culture medium provides sufficient nutrients for growth of rice and promotes absorption of nitrogen, phosphorus and potassium by the succulent plants.

The invention provides a production process of mango fruit wine. The production process comprises the following steps: checking and selecting mango fruits, and cleaning the checked and selected mangofruits; juicing the cleaned mango fruits, and performing pectinase treatment on the juiced fruit liquid so as to obtain mango juice; adjusting the sugar content and the acidity of the mango juice, andadding immobilized yeast into the adjusted mango juice and then performing fermentation; aging the completely-fermented mango juice to obtain the mango fruit wine; blending the mango fruit wine to ensure that the mango fruit wine meets the condition of an alcoholic degree. According to the embodiment of the invention, through the design that the immobilized yeast is added into the adjusted mangojuice and the fermentation is carried out, the mango juice is effectively fermented, so that the prepared mango fruit wine is strong in bouquet; and through the design of aging the completely-fermented fruit juice, residual sugar in the wine can be fully fermented; and moreover, phenolation reaction between acid in the wine and ethanol is carried out so as to produce phenolic aromatic substances,so that the taste of the mango fruit wine is effectively improved.