33results about How to "Extensive postprocessing" patented technology

The invention discloses a method for preparing a compound enzyme and probiotic preparation for feed by biotransformation of reed and peanut cake. The method comprises the following steps of: fully mixing Pu'er ripe tea, shiitake mushroom log, agrocybe aegerita mushroom log, first reed, first peanut cake, first wheat bran, first apple pomace and first water which are fermented by piling, and performing acclimation culture so as to form a fermentation agent; and fully mixing the fermentation agent, second reed, second peanut cake, second wheat bran, second apple pomace and second water, and fermenting so as to obtain the compound enzyme and probiotic preparation for feed. In the method disclosed by the invention, a food-grade safe bacterial group with stable microecology is utilized for fermenting the reed and the peanut cake so as to prepare the compound enzyme and probiotic preparation for feed, which has various better performance indexes, and the low-cost and high-efficient biotransformation of the reed and the peanut cake can be realized. Simultaneously, the method disclosed by the invention has the advantages of easiness in growth of microbes, high enzyme activity, extensive fermentation process and easiness in industrial large-scale production.

The invention discloses a method for preparing a complex enzyme-probiotic preparation for feeds through biotransformation of bagasse and sunflower cakes. The method comprises the steps of fully mixing Puer ripe tea subjected to pile fermentation, lentinus edobes sticks, agrocybe cylindracea sticks, first bagasse, first sunflower cakes, first wheat bran and first apple pomace with first water so as to form a leaven after acclimation and culture; and fully mixing the leaven, second bagasse, second sunflower cakes, second wheat bran and second apple pomace with second water so as to obtain the complex enzyme-probiotic preparation for feeds after fermentation. The complex enzyme-probiotic preparation for feeds, with better performance indexes, is prepared by fermenting bagasse and sunflower cakes with food-grade safe floras with stable micro-ecology, thus achieving low-cost and efficient biotransformation of bagasse and sunflower cakes. Meanwhile, the method has the advantages of easiness in microorganism growth, high enzyme activity and extensive fermentation processes, does not need strict aseptic conditions, and easily achieves large-scale industrial production.

The invention discloses a method for preparing a compound enzyme and probiotic preparation for feed by biotransformation of luffa stem and castor cake. The method comprises the following steps of: fully mixing Pu'er ripe tea, shiitake mushroom log, agrocybe aegerita mushroom log, first luffa stem, first castor cake, first wheat bran, first apple pomace and first water which are fermented by piling, and performing acclimation culture so as to form a fermentation agent; and fully mixing the fermentation agent, second luffa stem, second castor cake, second wheat bran, second apple pomace and second water, and fermenting so as to obtain the compound enzyme and probiotic preparation for feed. In the method disclosed by the invention, a food-grade safe bacterial group with stable microecology is utilized for fermenting the luffa stem and the castor cake so as to prepare the compound enzyme and probiotic preparation for feed, which has various better performance indexes, and the low-cost and high-efficient biotransformation of the luffa stem and the castor cake can be realized. Simultaneously, the method disclosed by the invention has the advantages of easiness in growth of microbes, high enzyme activity, extensive fermentation process and easiness in industrial large-scale production.

The invention discloses a preparation method of compound enzymes and probiotics for forage by biotransformation of broccoli rhizome and soybean cake, including the steps of fully mixing Pu'er fermented tea, mushroom stick, agrocybe cylindracea stick, first broccoli rhizome, first soybean cake, first wheat bran, first apple slag and first water after pile fermentation and obtaining a starter after habituated culture; and fully mixing the starter, second broccoli rhizome, second soybean cake, second wheat bran, second apple slag and second water and obtaining a compound enzyme and probiotics for forage after fermentation. In the invention, safe floras at food grade with stable microbiology are used for the fermentation of broccoli rhizome and soybean cake in order to prepare compound enzymes and probiotics for forage that has every good performance index, and the biotransformation of broccoli rhizome and soybean cake has low cost and high efficiency. At the same time, in the invention, microbes are easy to grow; the enzyme activity is high; the fermentation is extensive; and no strict aseptic condition is needed, therefore the invention method is suitable for industrial mass production.

The invention discloses a method for preparing a composite enzyme / probiotic preparation for feed by bioconverting rice straw and castor cake pulp, which comprises the following steps: thoroughly mixing Pu'er tea after pile fermentation, shiitake stick, agrocybe aegerita stick, first rice straw, first castor cake pulp, first wheat bran, first apple pomace and first water, and carrying out acclimatization culture to form a leavening agent; and thoroughly mixing the leavening agent, second rice straw, second castor cake pulp, second wheat bran, second apple pomace and second water, and fermenting to obtain the composite enzyme / probiotic preparation for feed. In the invention, the microecologically-stable food-grade safe florae are utilized to ferment the rice straw and castor cake pulp to prepare the composite enzyme / probiotic preparation for feed with favorable performance indexes, thereby implementing low-cost high-efficiency bioconversion of the rice straw and castor cake pulp. Meanwhile, the method disclosed by the invention has the advantages of easy growth of microorganisms, high enzyme activity and extensive fermentation process, and can easily implement industrialized large-scale production.