34results about How to "Fermentation increased" patented technology

The invention discloses clogging prevention composite geotextile and relates to the field of civil engineering. The clogging prevention composite geotextile is characterized by being composited of overlapping of a large-aperture geotextile body, a middle-aperture geotextile body and small-aperture geotextile body or composed of overlapping of the large-aperture geotextile body and the small-aperture geotextile body. The clogging prevention composite geotextile has the advantages that possibility of clogging is effectively reduced by overlapping of two layers or three layers of geotextile bodies of different apertures, reverse-filter effect is enhanced, piping never occurs, and soil conservation rate is high and can reach above 95%. The clogging preservation composite geotextile is low in cost, short in construction period and small in size.

The invention discloses a method for producing black tea through artificial intelligence enzymatic fermentation. The method has the advantages as follows: (1) the preparation process for producing high-quality black tea is a mechanical, intelligent and biological fermentation preparation process; (2) mechanical equipment configured for the process is energy-saving and environment-friendly, so that the economic, social and ecological benefits are significant; (3) the process integrates a computer intellectual technology to the field of black tea processing, so that a new high-tech process technology is initiated for black tea processing in China; (4) a glucoamylase enzymatic biological fermentation technology in the method disclosed by the invention optimizes the quality of the black tea and increases the nutritional function of the black tea; (5) a microwave sterilization process of the method discloses by the invention thoroughly kills all harmful organisms to ensure the quality safety of a product.

The present invention relates to a functional fermentation technology, especially a polyphenol red koje antioxidant preservative and its application technology. It is developed on the basis of the patent technology of ZL94115941.8. The polyphenol red koje antioxidant preservative is prepared from tea, red koje, glutinous rice, sugar, white Qu and water and through fermentation. It contains tea polyphenol, tea pigment, red koji saccharomycete and other active matters and has the functions of antioxidation, resisting free radical, inhibiting bacteria, antisepticising, etc. It may be used as additive for wine, beverage and food, especially in brewing high-quality beer.

Disclosed is a subgrade for preventing and controlling the influence of swelling soil capillary water, and a construction and maintenance method thereof. The subgrade comprises a subgrade face layer at the topmost layer and a swelling soil subgrade cushion layer located on the lowest portion of the subgrade face layer. A water-absorbing fiber geotextile layer is arranged on the lower portion of the swelling soil subgrade cushion layer and formed by transverse composite water-absorbing resin fibers and longitudinal geotextile material fibers in a woven mode, the two ends of the composite water-absorbing resin fibers extend into resin water loss pipes on the two sides of the swelling soil subgrade cushion layer, and the resin water loss pipes are filled with high-performance composite water-absorbing resin. According to the subgrade for preventing and controlling the influence of the swelling soil capillary water, and the construction and maintenance method thereof, the resin water losspipes filled with the high-performance composite water-absorbing resin are arranged on the two sides of a road, the high-performance composite water-absorbing resin is connected with the composite water-absorbing resin fibers, the water-absorbing performance of the high-performance composite water-absorbing resin is far higner than that of the composite water-absorbing resin fibers, thus a one-waywater-absorbing channel is formed, back suction of water is prevented, the continuous water-absorbing performance of the water-absorbing fiber geotextile layer is ensured, and the backflow phenomenoncaused by other disasters is prevented.

The present invention provides a preparation method of apple cider vinegar and a product prepared therefrom. The preparation method of apple cider vinegar comprises the following steps: (1) inoculating apple juice with acetic acid bacteria, and performing primary fermentation; (2) inoculating yeast bacteria with a mixture obtained by primary fermentation in step (1), and then performing secondary fermentation to obtain apples vinegar. The preparation method of apple cider vinegar of the present invention comprises acetic acid bacteria and yeast, which are lightly fermented in stages, which not only retains the flavor of fruit juice, but also increases the sense of fermentation on the basis of fruit juice; and the taste of natural organic acids produced by fermentation is different from that of artificially synthesized ones. Citric acid and malic acid taste, unique compound yeast aroma, healthy and delicious coexist.

The invention discloses a piping outlet protection structure downstream of a dam which is firm to connect and good in protection effect. The protection structure comprises a counter-pressure and anti-filtration part and a reinforced retaining polder. The counter-pressure and anti-filtration part is arranged on the upper side of a piping outlet. The reinforced retaining polder is arranged on the foundation level in the circumferential direction along the counter-pressure and anti-filtration part. The arranged counter-pressure and anti-filtration part can achieve an anti-filtration effect to prevent fine particle loss in an overburden foundation, and can eliminate pressure on confined water on a dam foundation, so that the protection effect is good; and the arranged reinforced retaining polder can connect the counter-pressure and anti-filtration part with the reinforced retaining polder more stably, so that the anti-filtration and the pressure reduction effect is further improved.

The preparation process of oat dry beer has the technological feature of the beer material including malt, rice and hop as well as oat. The technological process includes saccharifying malt, gelatinizing oat and rice powder, mixing the saccharified malt liquid and gelatinized oat and rice liquid, adding amylase and pullulan enzyme, heating, filtering, boiling, adding hop, precipitation, cooling, fermentation, storing, filtering and packing. The un-germinated oat has rich nutrients, so that the oat dry beer has rich nutrients and special flavor. In addition, the oat dry beer has high fermentation degree and thus low sugar content.

The invention discloses a grass-planting concrete structure based on the herbaceous root system configuration and a preparation method thereof. The grass-planting concrete is composed of a multi-layer structure of grass-planting concrete, and is divided into 2-4 layers according to the natural growth law of root system density and root diameter, and the total thickness The porosity of grass-planting concrete is in the range of 10-35%. Grass planting concrete is prepared from the following raw materials by weight: 113-313 parts of cement, 1421-1568 parts of coarse aggregate, 113-313 parts of fine aggregate, 2-10 parts of strengthening agent, and 0.23 parts of water reducing agent. 0.63 parts, water 29-95 parts. The preparation method of the present invention is comprehensively considered from the perspectives of mesoscopic structural characteristics and vegetation physiological growth characteristic parameters, which helps to provide scientific and good growth space and growth conditions for the growth of plant roots, and improves the growth vigor and coverage of herbal plants in concrete. Improve the tensile, flexural, bending and anti-filtration properties of concrete to form a "herb-concrete-soil" complex that adapts to the natural growth laws of plants.

The invention discloses a preparation method for ultrahigh-concentration wort. The method comprises the following steps: at different temperature rising phases of a wort saccharifying process, sequentially adding a mixture of compound protease and neutral protease, and flavourzyme; after saccharifying, filtering and clarifying wort; adding hops particles with the mass percentage of 0.1%; and after boiling the wort, convoluting and depositing; and adding high malt syrup into the clarified wort and setting to 20oP. According to the method disclosed by the invention, under the condition that an existing saccharifying process of wort is not changed, the contents of extracts and amino acids of the ultrahigh-concentration wort can be improved by more than 5% and more than 50% obviously and respectively; after being fermented, beer has high fermentation degree, ethanol yield and content of flavor substances, so that an ultrahigh-concentration brewing period is shortened greatly and the quality of the ultrahigh-concentration brewed beer is improved.

The invention relates to a method for preparing pale malt containing high-activity limit dextrinase, which comprises the following five steps: selecting barley, pretreating a barley raw material, soaking barley, germinating, and drying green malt. The germination step is carried out in low-temperature and ventilation conditions, metal ions and a germination accelerator are added in the initial stage of germination, and the germination process is regulated and controlled, so that pale malt containing high-activity limit dextrinase is prepared. The method provided by the invention has the advantages of simple process and is stable in operation, and the limit dextrinase, alpha-amylase and beta-amylase in the malt finished product have high activity and proper proportion. The invention provides a new route for producing high-fermentation degree beer with industrial production scale and commercial value.