286results about How to "Fast fermentation" patented technology

The invention relates to an organic fertilizer mainly comprises sugar factory discard solution and waste slag as well as decomposed leaven and process for preparation, which comprises fermentation material and decomposed leaven, wherein the composition and weight ratio of the fermentation material are, molasses alcohol discard solution or / and ash flushing water 10-82%, cane trash or/and filtering mud 18-90%, and the rest is one or combination of combination stalks, turfy soil, animal excrement, inorganic fertilizer and soil, whose weight percent is 0-15%. The decomposed leaven comprises cellulose decomposition bacteria, himicellulose disassembling bacterium, protein disassembling bacterium.

The invention belongs to the technical field of cyclic utilization of agricultural wastes, and provides a method for circularly using agricultural wastes and producing organic fertilizers. The method comprises the following steps: with the adoption of a dry type anaerobic fermentation technology, generating biogas by livestock wastes and crop straws through anaerobic fermentation; deodorizing and decomposing materials by means of natural microorganisms and inoculated microorganisms, wherein fermentation is fast in speed, short in period and easy to operate mechanically; meanwhile, recovering the biogas slurry for next anaerobic fermentation inoculum; generating electricity by biogas to provide energy sources to heat an anaerobic fermentation tank in low temperature seasons and meanwhile, providing an electric energy to production of organic fertilizers; adjusting nutrients and moisture of biogas residue and adding a leavening agent and converting the biogas residue into the organic fertilizers through a secondary static composting process. In the whole production process, substances and energies are recycled without secondary pollution, so that wastes are recycled, harmless and ecological, and substances and energies are recycled. Huge social, ecological and economical benefits can be generated, so that the method has stronger popularization and application values.

The marsh gas fermentation process with composite microbial preparation treated stalk includes the following steps: crushing stalk material, wetting with water for 18 hr, adding composite microbial preparation and ammonium bicarbonate as the nitrogen source, replenishing water and mixing, stacking and covering with plastic foil, fermenting for 3-6 days and maintaining at temperature over 50 deg.c for 3 days, transferring to marsh gas tank, adding ammonium bicarbonate methane producing inoculum and sealing for 2-7 days to produce marsh gas. The present invention has fast marsh gas producing speed and raised marsh gas producing quantity.

The invention discloses a fermentation bacteria agent and a fermentation method of excrements of livestock and poultry. The fermentation bacteria agent of the excrements of livestock and poultry has the living bacteria concentration of more than or equal to 2 billion/ ml in the bacteria liquid; the living bacteria comprise the components in percentage based on number: 15-25% of low-temperature fermentation bacteria, 25-35% of medium-temperature fermentation bacteria and 45-55% of high-temperature fermentation bacteria. The fermentation bacteria agent is high in living bacteria content; the principle that different fermentation bacteria are started for fermentation at different temperatures when the low-temperature fermentation bacteria, the medium-temperature fermentation bacteria and the high-temperature fermentation bacteria are matched in different proportions is adopted, and aerobic fermentation is combined with anaerobic fermentation, so that equipment are not needed in the development and fermentation process, and the bacteria agent which can ferment under the natural conditions can be obtained. Compared with the prior art, the fermentation bacteria agent not only is rapid in fermentation speed so as to reduce the loss of nutrient substances of the excrements in the fermentation process, but also can dry the excrements by the temperature generated by fermentation, thus saving the energy consumption, and being low in cost, simple to operate and easy to popularize.

The invention discloses a method of producing a protein feed by a liquid-solid two-step fermentation method. The method comprises the following steps: performing liquid culture on corynebacterium glutamicum, candida utilis, bacillus subtilis, lactobacillus plantarum and aspergillus oryzae so as to obtain corynebacterium glutamicum fermentation liquor, candida utilis fermentation liquor, bacillus subtilis fermentation liquor, lactobacillus plantarum fermentation liquor and aspergillus oryzae fermentation liquor; mixing the corynebacterium glutamicum fermentation liquor, the candida utilis fermentation liquor, the bacillus subtilis fermentation liquor, the lactobacillus plantarum fermentation liquor and the aspergillus oryzae fermentation liquor so as to obtain mixed bacterium liquor; loading raw materials of soybean meal, cluster bean meal, cottonseed meal and the like into an explosion vat for performing steam explosion; after steam explosion, mixing materials, the mixed bacterium liquor and molasses in proportion, and adding an enzyme preparation so as to obtain mixed materials; conveying the mixed materials into a special modularized solid-state biological raw material continuous fermentation device for enzymolysis and fermentation, and drying the fermented materials so as to obtain the protein feed. According to the method disclosed by the invention, the modularized automatic fermentation device is adopted, the materials after explosion, the fermented bacterium liquor and the enzyme preparation are mixed, then the mixed materials are loaded into the automatic fermentation device for enzymolysis and biological fermentation, so that requirements for automatic temperature control, automatic dampness control and automatic ventilation control are met, the bioconversion rate is high, the fermentation period is short, the consumption is low, the cost is low, and mechanized and large-scale production requirements can be met.

The invention belongs to the technical field of microorganism fermentation engineering, and in particular relates to a method for producing high-concentration ethanol by fermenting fresh sweet potato raw materials with slag. The method of the invention comprises three steps, namely fermentation raw material preparation, seed liquor preparation and fermentation. In the process of fermentation raw material preparation, composite pretreatment enzyme solution which contains composite pectinase, cellulose and xylanase is added; and the high-concentration ethanol is obtained after the fermentation. The method has the characteristics of simple process, high operability, high fermentation speed, high final ethanol concentration, high fermentation efficiency, low residual sugar and effective reduction of ethanol production cost.

The invention provides a method and device for preparing high-quality biogas by utilizing traditional Chinese medicine (TCM) dregs. The method comprises the following steps: firstly breaking waste TCM dregs, adding water to wet the waste TCM dregs, then adding an inoculum fungicide and a nitrogen source for adjusting carbon-nitrogen ratios of the dregs to the wet dregs and then replenishing water into the dregs, stacking the dregs after stirring the dregs uniformly, covering the dreg stack with a plastic cloth to preferment the dregs for at least 2-3 days, then adding the stacked and retted dregs to a material mixing pond, delivering the dregs to a fermentation tank via a charging pump after adding biogas slurry and water to the material mixing pond to be stirred uniformly, sealing the fermentation tank for three-five days and generating crude biogas and then purifying the crude biogas in a gas-liquid separation tank and a devulcanizer or in an acid gas absorption device, thus obtaining the purified biogas. The method has the following positive effects: the waste TCM dregs are effectively utilized and turned into wealth, thus overcoming the difficulty that the previous TCM dregs are hard to process, are stacked nowhere and pollute the environment; and the preprocessed TCM dregs have high fermentation speed and gas production speed, the initial gas production time is shortened to about three days and the scope of application is wide.

The invention discloses saccharomyces cerevisiae and application thereof in brewing of a plum wine. The bacterial strain is saccharomyces cerevisiae which is separated from organic plum orchard and exclusively used in fermentation of the plum wine. The saccharomyces cerevisiae has good wine and fragrance producing abilities, and is preserved at the China Center for Type Culture Collection in wuhan university of wuchang, wuhan in Hubei province at Jan.13, 2012; and the preservation number is CCTCC NO:2012009. Compared with widely applied commercialized wine yeast, the plum wine fermented by the bacterial strain disclosed by the invention is attractive in color and luster, thick in fruity fragrance, mellow in wine, concerted in fragrance, low in high-level alcohol content in the wine, and free of a head pain, does not lead a body at a higher level after being drunk, has typical characteristics of the plum wine, and can play an important role on stabilization and improvement of the quality of the plum wine.

The invention discloses a method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation, which relates to a production method of foods. The method comprises the following steps of preparing a saline solution with the concentration of 9%-11%, boiling the water, adding seed solutions of lactobacillus delbrueckii and lactobacillus pentosus after the water is cooled, and uniformly mixing so as to obtain a sour bamboo shoot fermentation bacteria solution; selecting bamboo shoots with moderate tenderness, cutting off the roots of the bamboo shoots, removing shells of the bamboo shoots, cleaning, draining away water, cutting the bamboo shoots into two half parts from the middle of the bamboo shoots, adding the bamboo shoots into a pickle jar, and pouring the sour bamboo shoot fermentation bacteria solution into the pickle jar to flood the bamboo shoots; and covering a bamboo skin cover, putting four bamboo chips, which are crossed to form a # shape, on the bamboo skin cover, putting a cleaned and aired rock on the center of the #-shaped bamboo chips to seal the pickle jar, and carrying out fermentation for 5-7 days at 23-25 DEG C so as to obtain the sour bamboo shoots.

The present invention discloses a saccharomyces cerevisiae strain and a high quality red bayberry fruit wine preparation method. The saccharomyces cerevisiae strain is screened from naturally fermented mash of fresh red bayberry, red bayberry juice with pH of 3.0 can be directly fermented to obtain high quality red bayberry fruit wine with high alcohol content (13.5%), bright color (a = 27.64), high anthocyanin retention rate (77mg / L), low residual sugar (< 2g / L), rich fruity taste and harmonious taste, the saccharomyces cerevisiae strain is preserved in China Type Culture Collection CCTCC on October 20, 2015, and the accession number is CCTCC NO:M2015627. The high quality red bayberry fruit wine is prepared by the following steps: raw material processing, bacteria activation, main fermentation and post fermentation. In the fermentation process, no SO2 is added, and by sterilization for 5min at 100 DEG C, the method has a very significant effect on color and anthocyanin retention rate of the fermented red bayberry fruit wine.

The present invention utilizes the crop waste material straw and stalk as raw material and adopts the bacillus, photosynthetic bacterium, microzyme, Aspergillus oryzae and seed liquor of basidiomycetes as beneficial microbial pool, and makes inoculation at room temp. to make the straw and stalk undergo the process of solid fermentation so as to obtain microbial fermented feed.

The invention discloses a culture medium for pleurotus eryngii and a preparation method thereof. The culture medium is prepared from the following raw materials in parts by mass: 50 to 65 parts of mulberry branch powder, 15 to 20 parts of wheat bran, 7 to 10 parts of soybean meal, 7 to 11 parts of corncobs, 3 to 7 parts of corn flour, 0.5 to 1.5 parts of quicklime and 0.5 to 1.5 parts of light calcium carbonate. According to the culture medium and the preparation method, the mulberry branch powder is used as a main raw material for the culture medium for the pleurotus eryngii, pollution is avoided, and the product quality is improved; the obtained pleurotus eryngii has a large body size, a saturated shape and good mouth-feel.

The invention belongs to the technical field of food processing, and in particular relates to a method for rapidly fermenting sweet bean petals in stages. The method adopts low temperature and low salt for fermentation in the early stage, and microorganisms and enzymes are mixed for taking effect and evenly distributed so as to inhibit the growth of infectious microbes, and the dominant fermentation microorganisms are reserved as a dominant flora; furthermore, low-salt and high-temperature fermentation is adopted, so that microorganisms rapidly grow; protease, amylase and the like rapidly decompose macromolecular substances in broad beans into small molecular substances, and the contents of amino nitrogen and other flavor substances are rapidly increased; finally, high-salt and high-temperature post-fermentation is adopted, and the high salt can provide a quality guarantee environment for thick broad-bean sauce while the high temperature is used for providing post-maturation conditionsfor the thick broad-bean sauce. The thick broad-bean sauce is continuously fermented under the high temperature condition, and is gradually decomposed into various flavor substances at the later period; the obtained thick broad-bean sauce is better in flavor and quality.

The invention provides a rapid odor-free harmless livestock excrement efficient decomposition agent and a fermentation method thereof. The decomposition agent is prepared from, by mass, microbial strain components and a carrier component, wherein the microbial strain components comprise 10-15% of bacillus subtilis, 10-15% of bacillus licheniformis, 5-15% of yeast, 3-8% of aspergillus niger, 10-20% of lactic acid producing lactobacillus acidophilus and 10-20% of lactic acid producing lactobacillus plantarum, and the carrier component is 10-20% of maltodextrin. The decomposition agent is mainly prepared from spore bacteria of various feed grades, other microbial bacteria and the carrier maltodextrin, can rapidly decompose and ferment livestock excrement into odor-free substances within 3-7 days and then form the safe harmless product through accumulated fermentation to kill pathogenic bacteria, parasites, weed seeds and others in the product, and the product can serve as organic fertilizer and influence the germination index of plants.

The invention relates to a method for quickly producing a traditional northeast glutinous steamed bun stuffed with sweetened bean paste. The method for quickly producing a traditional northeast glutinous steamed bun stuffed with sweetened bean paste comprises the following steps of: activating leavening agent fungus, selecting active dry yeast and lactobacillus acidophilus as the leavening agent fungus, and activating and culturing; crushing big coarse rice which is a main material into powders, adding flour which is an auxiliary material, wherein the adding amount of the flour is 20-50% of the mass of the big coarse rice, uniformly mixing and kneading dough, the inoculum size of the leavening agent is 3-6% of mass of the big coarse rice, the volume ratio of saccharomycete to the Lactobacillus acidophilus activation culture solution in the leavening agent is 1:3, and putting the dough into a constant-temperature and constant-humidity fermenting box to be fermented; adding a proper amount of water in red kidney bean and thoroughly cooking the red kidney bean, kneading the red kidney bean into round stuffing group, and freezing the round stuffing group for standby; taking 20g-35g of fermented dough to prepare steamed bun wrappers, putting bean stuffing into the wrappers, kneading to prepare 30g-45g of glutinous steamed bun, steaming the glutinous steamed bun for 15-20 minutes to obtain finished products. According to the method for quickly producing the traditional northeast glutinous steamed bun stuffed with sweetened bean paste, the production cycle is shorted to be 1 day, the production cycle of the glutinous steamed bun is effectively shortened, and the cost of the glutinous steamed bun is effectively lowered.

The invention provides a lactoferrin-rich active lactobacillus beverage and a preparation method thereof. The preparation method comprises the following steps of: mixing soyabean protein powder, white granulated sugar and milk to prepare fermenting substrate liquid which comprises 0.3 to 1.5 percent of soyabean protein powder and 3 to 7 percent of white granulated sugar; homogenizing and sterilizing the fermenting substrate liquid; cooling to 36 to 43 DEG C; adding zymophyte and the lactoferrin; culturing the fermenting substrate liquid at the temperature of between 36 and 43 DEG C until the titratable acidity reaches 170 to 200 DEG T; stopping fermenting to obtain a yoghurt basic material; and diluting the yoghurt basic material to prepare the lactoferrin-rich active lactobacillus beverage. The soyabean protein powder and the white granulated sugar are added according to a certain ratio during fermentation, so that the problem that the lactoferrin inhibits the fermentation of lactobacillus, a good fermentation state during the fermentation is guaranteed, and the final product has good quality.

The invention belongs to the technical field of food processing, and especially relates to a manufacturing method of smelly mandarin fish. The manufacturing method comprises the following steps: washing a fresh mandarin fish, inoculating mucor racemosus onto the mandarin fish, carrying out fermentation for 30 to 40 hours, saving the mandarin fish for later use; adding laurel leaves, ginger slices, anise, Chinese prickly ash, salt, and white granulated sugar into clean water, heating the clean water until the water is boiling, cooling, adding liquor, a culture solution of staphylococcus epidermidis, and a culture solution of lactobacillus plantarum, evenly stirring to obtain a mixed bacterium fermented liquid; putting the fermented mandarin fish into a wood barrel, pouring the mixed bacterium fermented liquid into the wood barrel so as to submerge the mandarin fish, covering the wood barrel, carrying out fermentation for 15 to 20 hours at a temperature of 30 to 37 DEG C, then fermenting the mandarin fish for 1 to 2 days at a temperature of 15 to 20 DEG C, taking out the mandarin fish, freezing the mandarin fish, and packaging the mandarin fish to obtain finished product. The smelly mandarin fish manufactured by the provided method has the advantages of good taste, quick fermentation speed, stable quality and suitability for industrial production.

The invention relates to a Lactobacillus plantarum strain JP-8 and a process for fermentation of sea asparagus puree by the strain to prepare ready-to-eat crisp chips. The strain is preserved in China General Microbiological Culture Collection Center on September 29, 2013 with a preservation number of CGMCC No.8289. The employed technical scheme includes: (1) using am MRS culture medium to prepare a Lactobacillus plantarum JP-8 seed bacterial liquid; (2) pulping sea asparagus, inoculating the seed bacterial liquid, and conducting anaerobic fermentation; and (3) preparing sea asparagus ready-to-eat crisp chips by means of material mixing, material spreading in a tray, hot air drying, microwave vacuum drying, and nitrogen-filled packaging. Through fermentation by the Lactobacillus plantarum, the quality (nutrition, flavor, shelf life and the like) of the sea asparagus ready-to-eat crisp chips is improved. According to the invention, hot air drying and microwave vacuum drying technologies are adopted successively, while the taste of the crisp chips is improved, and the flavor and nutrients of sea asparagus are reserved to the utmost, the production cycle is shortened, the energy consumption is reduced, and the production cost is lowered.

The present invention discloses a full-automatic intelligent wine brewing machine, which comprises a sealed housing, a heater, a cooling condensing device and an automatic control device, and is characterized in that the middle of a cooling tank is divided into a condensing tank and a heating tank through two separation plates, a semiconductor refrigeration system is arranged between the two separation plates, the semiconductor refrigeration sheet of the semiconductor refrigeration system is fixedly connected with the condensing tank, the semiconductor heat elimination sheet is fixedly connected with the heating tank, a water jacket sleeves on the outer wall of the cylinder, the upper portion of the water jacket is provided with a liquid inlet, the lower portion is provided with a liquid outlet, the liquid inlet on the lower end of the heating tank is communicated with the liquid outlet of the water jacket through a liquid inlet pipe, the liquid outlet on the upper end of the heating tank is communicated with the liquid inlet of the water jacket through a liquid outlet pipe, the upper end of the condensing tank is communicated with the liquid outlet of the water jacket through the upper control valve on the liquid inlet pipe, and the lower end is communicated with the liquid inlet of the water jacket through the lower control valve on the liquid outlet pipe. The full-automatic intelligent brewing machine has advantages of complete fermentation, easy cleaning, automatic slag discharge, energy source saving and the like.