11results about How to "Fast fermentation" patented technology

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.

The invention discloses streptococcus salivarius subsp. Thermophilus JMCC0040 for preparing Greek yogurt and application of the streptococcus salivarius subsp. Thermophilus JMCC0040, and belongs to the technical field of microbial engineering. The streptococcus salivarius subsp. Thermophilus JMCC0040 strain is preserved in the China General Microbiological Culture Collection Center, the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the preservation date is February 1, 2024, the preservation number is CGMCC NO.29835, and the Latin name is Streptococcus salivarius subsp. Thermophilus. The streptococcus salivarius subsp. Thermophilus JMCC0040 strain is named as Streptococcus salivarius subsp. Thermophilus. The streptococcus salivarius subsp. Thermophilus JMCC0040 for preparing the Greek yogurt, provided by the invention, has the advantages of good fermentation characteristic, high fermentation speed, weak post-acidity, low pink feeling of a fermented dairy product, high smoothness and good texture, and is suitable for preparing the Greek yogurt with higher requirements on fermentation strains.

The invention belongs to the technical field of agricultural machinery, and discloses a silage maize harvester material chopping, rubbing and grain crushing system which comprises a frame, a working mechanism comprises a working box arranged on the frame, a working block is arranged in the working box, a working disc is rotationally arranged in a working cavity in the working block, and a chopping assembly and a grinding and rubbing assembly are arranged on the working disc; the feeding mechanism comprises a feeding box communicated with the working box, a feeding assembly is arranged in the feeding box, and the feeding assembly is in transmission connection with the working disc; the discharging mechanism comprises a discharging box which is arranged on the frame and communicates with an outlet in the bottom end of the working box, and a discharging assembly used for discharging materials is arranged in the discharging box. The silage processing device is compact in structure and convenient to use, silage materials of a mobile phone can be cut up, ground, kneaded and crushed, the processed silage materials are fermented more evenly, the fermentation speed is higher, and the quality of the silage materials is improved; meanwhile, the feeding and discharging stability of the silage materials can be improved, feeding and discharging blockage of the silage materials is avoided, and the working efficiency of equipment is improved.

The invention belongs to the technical field of injection production processes, and particularly relates to a famotidine injection and a preparation method thereof. According to the famotidine injection disclosed by the invention, dendrobium nobile is fermented by using lactic acid bacteria ATCC 8008 and saccharomycetes ATCC 918, and chlorogenic acid and ilaprazole are added to prepare the famotidine injection. According to the method for fermenting by using the lactic acid bacteria ATCC 8008 and the saccharomycetes ATCC 918, not only can the curative effect of famotidine be improved, but also the effect of the dendrobium is enhanced due to the modification of the dendrobium, and more beneficial substances in the dendrobium are obtained. The Chinese yam and the lotus seeds used in the famotidine have good body building effects, have the advantages of tonifying the spleen and nourishing the stomach and can also enter the heart and the spleen, and the medicine effect of the prepared famotidine is enhanced. The famotidine prepared by the invention can be used for treating peptic ulcer, and has a great development prospect in the field of first aid.

The invention relates to the field of microorganisms, and discloses saccharomycetes, a microbial agent and application of the saccharomycetes and the microbial agent in improving the flavor and / or quality stability of wine. The saccharomycetes are Saccharomyces cerevisiae with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.30497, and the saccharomycetes are saccharomyces cerevisiae with the preservation number of CGMCC NO.30497; the saccharomycetes are Hanseniaspora uvarium with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.30499, or the saccharomycetes are Hanseniaspora uvarium with the preservation number of CGMCC NO.30499. The yeast provided by the invention can effectively improve the flavor and quality stability of wine when applied to wine fermentation.

The application belongs to the technical field of microorganisms, and relates to a pasteuria delbruekii strain and application thereof in beer brewing. The application provides three new pasteuria delbruekii strains QBS-SP-2-2, JPC-B-4-2 and ZM-B-12-2, and the preservation numbers thereof are GDMCC 68211, GDMCC 68212 and GDMCC 68213 respectively. The application further provides a fermenting agent containing the above strains, a method for brewing beer by using the above strains, and application of the above strains in brewing beer. The strains of the application are low-temperature resistant, high-sugar resistant, fast in fermentation speed, short in cycle, and unique in flavor.

The invention discloses a method for preparing quinoa whiskey, comprising the following steps: (1) processing raw materials; (2) preparing wort; (3) fermenting; (4) distilling; and (5) storing wine to obtain quinoa whiskey. The invention prepares a high-end and high-quality Chinese-style whiskey product. The whiskey brewed by the method meets the national standard for whiskey after testing. The liquor is clear and transparent in golden yellow. The aroma of malt and quinoa is integrated with the aroma of wine and oak, and the aroma is coordinated. The Chinese-style whiskey product obtained by the invention has a significantly lower content of fusel oil than that of foreign whiskeys, and has a smoother taste. The whiskey is a typical quinoa whiskey that meets domestic drinking habits.

The invention relates to the technical field of microbial fermentation, and particularly discloses high-whiteness fermented sodium propionate and a preparation method thereof.The preparation method of the high-whiteness fermented sodium propionate comprises the steps that a propionibacterium seed solution is inoculated into a fermentation culture medium for anaerobic fermentation, stirring and uniform mixing are conducted, liquid caustic soda is added in a fed-batch mode to maintain the fermentation pH to 6.5-7.0, and after fermentation culture, the high-whiteness fermented sodium propionate is obtained. Adding modified bentonite, heating and stirring to obtain sodium propionate fermentation liquor; sequentially filtering the sodium propionate fermentation liquor through a ceramic membrane and an ultrafiltration membrane, evaporating and concentrating, adding acid to adjust the pH value, and spray-drying to obtain the high-whiteness fermented sodium propionate, the obtained high-whiteness fermented sodium propionate product is high in whiteness, high in light transmittance, high in yield and excellent in comprehensive performance, meets the national standard requirements of food safety, and has a wide market prospect.

The present invention discloses a fermented milk starter combination with good fermentation characteristics and its application, wherein the starter combination is composed of thermophilic Streptococcus IMAU20229 and Lactobacillus delbrueckii subspecies bulgaricus IMAU20762. The fermented milk starter combination provided by the present invention comprises two new lactic acid bacteria strains, can provide a new fermented milk flavor; has the characteristics of fast fermentation speed and weak post-acidification ability, can improve the production efficiency of fermented milk, and is expected to extend the shelf life of fermented milk; has a good viscoelastic change curve, good fermentation characteristics, and is expected to reduce the use of stabilizers and thickeners in fermented milk.

The application discloses a silage preparation method, which comprises the following operation steps: mixing agricultural wet material and agricultural dry material to obtain mixed material, controlling the mixing ratio of the agricultural wet material and the agricultural dry material, and controlling the water content of the mixed material to 55%-65%, wherein the agricultural wet material comprises persimmon, persimmon peel and orange residue, and the agricultural dry material comprises peanut leaf residue and bran; adding fermentation bacteria to the mixed material, fully stirring, and uniformly distributing the fermentation bacteria; and bundling, film-coating and fermenting the stirred material to obtain silage. The application of characteristic materials such as persimmon and persimmon peel, the accurate control of water content and the unique sealing packaging and fermentation process improve the quality and preparation efficiency of the silage.

The utility model discloses an improved stirring shaft of a fermentation tank, which comprises a shaft body, two first stirring components sequentially mounted along the shaft body from top to bottom, and positioning components matched with the first stirring components, each of the two first stirring assemblies comprises a ring body, a vertical plate arranged in the ring body, a locking piece mounted on the ring body and a plurality of first stirring blades distributed on the outer side of the ring body. Through the arrangement of the through holes, the distance between the upper first stirring blade and the lower first stirring blade is adjustable, the distance between the lower first stirring blade and the second stirring blade is also adjustable, and through the arrangement of the mounting plate and the disc, the number of the second stirring blades is also controllable; therefore, thalli and fermentation liquor on the bottom layer, the middle layer and the top layer in the fermentation tank can be correspondingly stirred, the thalli cannot be damaged, the thalli can be fully stirred and mixed, the consumed time is less, and the production is facilitated.