118results about How to "Fermentation went well" patented technology

The invention relates to a method for producing a wood sugar product and a byproduct of ethanol or D-ribose or citric acid. The method takes hydrolysis liquid, wood sugar mother liquor and / or production waste liquid containing pentose of agricultural or forestry waste as the raw materials, comprising the following steps: (a) preprocessing feed liquid; (b) colour spectrum separation: separating thefeed liquid into arabinose fraction feed liquid and wood sugar fraction feed liquid; (c) removing mixed sugar at least containing glucose and galactolipin; and (d) carrying out aftertreatment on thewood sugar fraction feed liquid to obtain the wood sugar product. The wood sugar product comprises xylitol and D-wood sugar. The invention has low production cost and high efficiency and is suitable for large-scale industrial production.

The invention relates to a method for producing L-arabinose and D-xylose, which can simultaneously produce ethanol or D-ribose or citric acid as a byproduct. The method utilizes a hydrolyzate of agricultural waste, a xylose mother liquor and / or a production waste liquor containing pentose as the raw materials and comprises the following steps: (1) pretreating the raw materials; (b) carrying out the chromatographic resolution to separate the raw materials into an arabinose-stage liquor and a xylose-stage liquor; (c1) removing fermentation inhibitors which are impurities and unwanted bacteria, which have an inhibiting effect on the fermentation; (c2) fermenting to remove unwanted saccharides at least comprising glucose and galactose; (d) and finally, respectively carrying out the post treatment on the arabinose-stage liquor and the xylose-stage liquor to obtain the L-arabinose and the D-xylose. Steps (c1) and (c2) are arranged before the chromatographic resolution in step (b) or after step (b). The method has the advantages of low production cost and high efficiency, and is suitable for large-scale industrial production.

The invention relates to a method for producing L-arabinose, which can simultaneously produce ethanol, D-ribose and citric acid as byproducts. The method utilizes a hydrolyzate of agricultural waste, a xylose mother liquor and / or a production waste liquor containing pentose as the raw materials and comprises the following steps: (a) pretreating the raw materials; (b) carrying out the chromatographic resolution to separate the raw materials into an arabinose-stage liquor and a xylose-stage liquor; (c) removing impurities and unwanted bacteria, which have an inhibiting effect on fermentation, as well as unwanted saccharides at least comprising glucose and galactose; (d) and carrying out the post treatment on the arabinose-stage liquor to obtain the L-arabinose. Steps (c1) and (c2) are arranged before the chromatographic resolution in step (b) or after step (b). The invention has the advantages of low production cost and high efficiency, and is suitable for large-scale industrial production.

The invention discloses a method for producing mulberry fruit wine and a product, and is characterized in that the method comprises the following steps: mulberries are picked, sorted, washed, dried and crushed; the mulberries are made an initial fermentation by adding active dry yeast, pectase and sulfur dioxide; the post-fermentation is performed: clear juice of the mixture is sent into a post-fermentation tank, is fermented through temperature control, and is switched to another tank after the fermentation is finished, the lees are removed, thick paste of the initial fermentation is filtered through a diatomite filter, then supernatant fluid enters into the post-fermentation tank to ferment; during the aging period, the clear juice made a post-fermentation is transferred into an aging tank; the clear juice is clarified, filtered, sterilized, and made cold treatment and bottle filling. The product does not need to add white sugar, edible alcohol or other wines during the production, thereby assuring the flavor of the mulberry fruit wine, also ensuring that the mulberry fruit wine is the green health care fruit wine beverage without adding other ingredients, and fully achieving the invention objective of the invention.

The invention relates to a method for making rice wine by adopting a plant distiller's yeast. The method for making the rice wine by adopting the plant distiller's yeast comprises the following steps: steaming rice; pounding 2.5 parts of plant distiller's yeast, uniformly stirring into 50 parts of rice, and filling the stirred rice into a vat; fermenting, namely placing the vat into a fermentation chamber at the room temperature of 20-23 DEG C, sealing and fermenting for 72 hours, then pouring 5 parts of cooked and cooled steamed rice and 1 part of pounded plant distiller's yeast into the vat, uniformly stirring, and then sealing and fermenting for 72 hours; distilling; and storing, namely putting wine into a wine jar and sealing, digging a yellow mud pit, and planting and storing the wine jar for one year at least and indefinitely at most, wherein the plant distiller's yeast is formed by adopting 55 parts of intermountainous medical and edible natural vegetable medicinal materials with a diastatic fermentation effect, pounding the medical materials, taking scum juice, blending with 1085 parts of uncooked sticky rice powder and 360 parts of wheat bran, kneading into dough, fermenting for 6-9 days at the room temperature of 22-23 DEG C and drying in the air to form yeast for later use. The rice wine is good in taste, moderate in alcoholic strength and high in quality and has a health care effect.

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 production method for orange wine. The method comprises the following steps: 1, squeezing quantitative oranges to obtain orange juice (A), carrying out enzymolysis on pomace to prepare orange juice (B), and mixing the orange juice (A) with the orange juice (B) to obtain orange juice (C); 2, adding the orange juice (C) into glutinous rice flour, and carrying out gelatinization, liquefaction and saccharification on the obtained product to obtain mash (D) containing 200.00g / L-220.00g / L reducing sugar, wherein the amount of the orange juice (C) is 4 times of the amount of the glutinous rice flour; 3, adding fruit wine yeast into the mash (D), fermenting for 7-8 days to obtain unblended wine (E) the alcoholic strength of which is 10.0-12.0%Vol, and filtering and agingthe unblended wine to obtain base wine (F); and 4, blending the base wine (F) to produce the finished product of the orange wine. The method disclosed by the invention is simple, is low in productioncost and has the advantage of improving the utilization ratio of oranges by 10-15%; and the prepared orange wine has orange color, is transparent, is agreeable to the taste and mellow, and has the specific incense of orange fruit wine.

The invention relates to a making process for kirschwasser. The process includes the steps of: 1) subjecting cherries to peduncle removing, washing, drying, disinfection and crushing; 2) letting cherry juice and peels contact, adding a distiller's yeast according to a proportion to make them ferment together; 3) in the fermentation process, making the pigment and aroma in the peels dissolved in wine; 4) after the fermentation, carrying out peel pomace separation to separate the original wine from the peel pomace and wine sediment, and then performing cylinder pouring to make the wine liquid clear and transparent; 5) fermenting the separated original wine; 6) ageing the separated original wine liquid; 7) carrying out clarification and gelatin charging at the end of ageing to make a gel net generated in the wine liquid, and filtering out the peels; 8) performing freezing treatment after the clarification treatment; 9) conducting heat treatment after the freezing treatment; 10) performing deployment after the heat treatment to deploy various trace elements of the kirschwasser; 11) then removing sediment and floating matters to make the wine liquid clear and stable; and 12) canning the filtered wine juice by a stainless steel canning machine, performing packaging by an aseptic packaging machine, and conducting sealing by a cork stopper.

The invention discloses a passion fruit yoghourt and a making method thereof.The passion fruit yoghourt is mainly made from, by weight, 10 parts of passion fruits, 1-8 parts of milk powder or 10-50 parts of fresh milk and 0.5-15 parts of a sweetening agent.The making method includes the steps of selection and cleaning of the passion fruits, peeling, de-seeding, pulping, alkali neutralization, milk mixing, blending, sterilization and inoculated fermentation to obtain a finished passion fruit yoghurt product.Efficient pulp-seed separation is achieved by adopting a physical process of 'heating stirring', then middle peels and internal peels of the passion fruits are added, the fruit peels are fully utilized, the production cost is reduced while nutritional ingredients are increased, and then the made passion fruit yoghourt is palatable in sour and sweet and rich in nutrition by adopting a fermentation process for yogurt making.

The invention relates to a halal spicy shrimp seasoning, relates to a preparing method of the halal spicy shrimp seasoning, and belongs to the technical field of food processing. The halal spicy shrimp seasoning is prepared from, by weight, 50-100 parts of plant oil, 5-15 parts of thick broad-bean sauce, 1-2 parts of fermented blank beans, 2-16 parts of peppers, 2-8 parts of garlic-and-onion fermentation liquid, 1-6 parts of fresh ginger, 1-6 parts of sugar, 2-6 parts of special salt, 1-3 parts of soybean sauce, 1-5 parts of fermented grain pulp, 0.2-3 parts of spice, 1-3 parts of composite plant powder, 0.5-1 part of edible mushroom enzymolysis powder, 1-10 parts of fermented chilli sauce and 1-2 parts of pleurotus eryngii powder. Multiple kinds of coarse food grain are added into the seasoning; meanwhile, mint, green tea, coix seeds and hawthorns are added, and the quite good effects of clearing heat, reducing internal heat, accelerating gastrointestinal motility, nourishing yin for moistening dryness and the like are achieved; particularly, the collected lactobacillus plantarum CGMCC No.11763 is used for fermentation, and the effect is quite good.

The invention discloses an inflated (CO2) fermented green plum vinegar drink and a production process thereof, and belongs to the technical field of food fermentation and brewing. By using a mixed fermentation process which takes brewer's yeast and acetic bacteria as production strains, the production process comprises the following steps: (1) directly soaking green plums in liquor so as to prepare green plum fumet; (2) fermenting the green plum fumet by using the mixed fermentation process, and filtering and sterilizing the green plum vinegar obtained after fermentation; and (3) introducing a gas (CO2), thereby obtaining the green plum vinegar drink. Due to adoption of the mixed fermentation process, the production process has the characteristics that the fermentation process is efficient and simple, the production efficiency is high and the like, the prepared inflated (CO2) fermented green plum vinegar drink is clear and transparent in texture, thick in fruit and vinegar fragrance, fresh in taste and moderate in sourness and sweetness, has the remarkable characteristics of green plum vinegar and coke, and can be directly drunk or used as a flavoring agent.

The production process of round date wine includes pulping round date, mixing with proper amount of SO2 and pectic enzyme and decomposing slurry at certain temperature; letting stand to clarify to eliminate deposited stone and pee; fermentation through adding saccharomycete and at controlled temperature; adding more SO2; filtering with diatomite; letting stand at minus 1 deg.c for several days, filtering and ageing; adding proper amount of white sugar; heating to disinfect and cooling to normal temperature. The said controlled process can inhibit betero bacteria and other negative factors and ensure no damage to the nutritious matter in round date.

The production process of hawthorn wine includes crushing hawthorn, mixing with proper amount of water, SO2 and saccharifying enzyme; adding pectic enzyme and saccharomycete; fermentation at controlled temperature; eliminating stone and peel and adding more SO2; filtering with diatomite; letting stand at minus 4-5 deg.c for 4-5 days, filtering and ageing; adding proper amount of white sugar; disinfection; heating to ripen and cooling to normal temperature. Hawthorn has starch content of 27.1% and the said production process converts the starch into sacchairde. The present invention has lowered production cost.

The invention discloses a household multifunctional fermentation box and an application method thereof, and solves the problems that the existing fermentation box is sole in function and can influence the fermentation quality. The household multifunctional fermentation box comprises a box body, a bracket arranged in the box body, a plurality of fermentation cups arranged on the bracket, a refrigerating / heating device arranged under the bracket, cooling fins arranged on and under the refrigerating / heating device to radiate or cool, fans arranged on the cooling fins to uniformly distribute the hot air or cold air in the box body, a fan arranged under the cooling fins to exhaust the hot air and the cold air from the box body, and a heat radiating hole formed in the back of the box body and corresponding to the fan under the refrigerating / heating device, wherein an air vent is further formed in the box body; the fermentation cups are provided with caps; vent holes are formed in the cap of at least one of the fermentation cups, and at least one of the cap of the fermentation cups is closed; a miniature humidifier is arranged in the back of the box body to spray moisture to the box body through spray orifices, so as to regulate the fermentation humidity.

The invention discloses a method for brewing papaya rice wine. The preparation method comprises the following steps of: selecting fresh papaya, crushing, juicing, mixing, fermenting, filtering, performing post-fermentation, clarifying, ageing, and soaking fruit residues; and mixing, clarifying, filtering and canning. The nutrition and medicinal value of papaya are mixed, the drinking mouthfeel aroma and aroma coordination of the rice wine are improved, and the sourness and sweetness are moderate.

The invention relates to a method for returning straws to a dry field through partial rotational planting and composting. The method comprises the following specific steps: S1, for a certain field, dividing the field into a rest area and a planting area; in each planting season, gathering all straws in the field to the rest area, composting the straws in the rest area for land maintenance, while planting crops in the planting area of the field; S2, in the first planting season after land maintenance, directly returning a compost as an organic fertilizer into the field, and then resetting the rest area and the planting area of the field, wherein the rest area and the planting area set in the planting season are different from those set in the planting season before land maintenance. By the method, the problem of sustainable operation of returning the straws to the field is creatively solved, rotational planting and composting for soil improvement is achieved, the negative effect of returning the straws to the whole field is avoided, the effects of improving the soil fertility and increasing organic matters in soil are significant, and the cost of grain production is significantly reduced.

The invention provides a method for brewing chestnut fruit wine by mixed one-step fermentation of rhizopus and saccharomyces cerevisiae. The method directly adopts microbes for controlling the whole process of chestnut fruit wine fermentation, and rhizopus replaces amylase to complete saccharification. At the same time, the adding amount and the adding ratio of the rhizopus and the saccharomyces cerevisiae are accurately controlled. Compared with a traditional brewing technology of firstly saccharification and then fermentation, the method has the rhizopus and the saccharomyces cerevisiae added directly, and has the whole saccharification and fermentation process completed at one step. The method not only simplifies the technological steps, saves cost, and also improves the utilization rate of raw materials. Moreover, the chestnut fruit wine has stronger fragrance and better taste, and can meet the current people consumption demand on alcoholic beverages.

The invention relates to a method for producing feeds by modifying kitchen residues of a catering canteen, comprising the following steps of: (1) retaining the freshness of kitchen residue creatures; (2) preparing materials; (3) mixing and inoculating raw materials and auxiliary materials; (4) fermenting; and (5) drying, and processing. The invention ensures the safety of the feeds produced by the kitchen residues, obviously enhances the utilization of the nutritive value of the kitchen residues of the catering canteen, especially enables the protein content to be increased and the amino acid composition to tend to be reasonable, improves the water content of the materials during fermentation and ventilating and radiating functions and ensures that the fermentation is smoothly carried out.

The invention discloses a preparation process of cherry wine, wherein the preparation process comprises the following steps: 1) removing stems of cherries, cleaning and drying the cherries in the air, disinfecting and crushing the cherries; (2) making cherry juice contact with peels, and adding a distiller's yeast in proportion for fermentation together; 3) during fermenting, dissolving pigment and aroma in the peels into wine; 4) after fermentation, separating peel dregs, separating raw wine from the peel dregs and wine sediment, and pouring the wine into a jar so that the wine liquid is clear and transparent; 5) after separation, fermenting the raw wine; 6) aging the raw wine liquid obtained from the separation; 7) clarifying and fining after aging so that a colloidal net-shaped substance is generated in the wine liquid, filtering and removing peels; 8) implementing freezing treatment after clarifying; 9) implementing heat treatment after freezing treatment; 10) after heat treatment, blending various trace ingredients of the cherry wine; 11) after blending, removing sediment and suspension, so that the wine liquid is clear and stable; and 12) canning the filtered wine juice by virtue of a stainless steel canning machine, packaging by virtue of a sterile packaging machine and sealing with a cork.

The invention provides preparation technology of fresh pickled red chili. The technology comprises the following steps: step A, pre-treating the red chili; step B, 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 C, fermenting the red chili treated in step A by the pickle liquid I prepared in step B, so that the fresh pickled red chili is obtained; when performing the 4n times of fermentation, the pickle liquid after the 4n-time fermentation is used again for fermenting the treated red chili after sequential processes such as centrifugation, water-losing and the like, wherein the n is selected from continuous positive integers; step D, final-product processing, namely sequentially cutting, flavoring, packaging and sterilizing the fresh pickled red chili fermented in each time of the step C to obtain the final product. The technology shortens the preparation time of the fresh pickled red chili and improves the quality and taste of the fresh pickled red chili; 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 discloses a pollution-free sterilizing system for air intake and material feeding of bioreactors and a control method of the system. The system is provided with a three-way device (22) between the bioreactor (12) and an air intake filter (10); the three-way device is communicated with the bioreactor (12), the air intake filter (10) and clean steam intake and exhaust branches; the other three-way device (34) is arranged between a movable joint (30) and the bioreactor (12); the three-way device is communicated with the bioreactor (12), a material feeding pipe (21) and the clean steam intake branch. The air intake device, the material feeding device and the bioreactor (12) of the system do not sterilize synchronously by arrangement of two three-way devices so as to effectively prolong the service life of filter elements and reduce waste of culture mediums; furthermore, the system can feed material and sterilize at any time during a fermentation process without influence for the fermentation process so as to enlarge the application range.

The invention discloses a garbage fermenting system and a garbage fermenting method of a garbage incineration power plant. The garbage fermenting system comprises a fermenting tank, a feeding system and a discharging system, wherein a top cover is arranged on the top of the fermenting tank; a partition board is arranged above supporting columns inside the fermenting tank; the partition board partitions an inner cavity of the fermenting tank into a fermentation chamber and a filtrate storage chamber; a liquid draining pipe is arranged at one end of the filtrate storage chamber; a filtrate purifying system is connected to the end part of the liquid draining pipe; a gas inlet pipe is arranged at the other end of the filtrate storage chamber; a blast blower and a temperature adjusting chamberare mounted on the gas inlet pipe; the feeding system comprises a material mixing tank and a screw feeder; a garbage inlet and a fermenting agent storage tank are arranged on the top of the material mixing tank; the discharging system is a discharging bin; a gas exhausting main pipe is mounted on the top of the fermenting tank; a deodorizing tower is mounted on the end part of a gas exhausting pipe. By adopting the garbage fermenting system and the garbage fermenting method, the fermentation temperature in the fermenting tank and the fermentation time can be controlled, environmental odor canbe quickly and effectively eliminated, generation and escape of the odor can be reduced and leachate produced in the garbage fermenting process can also be effectively treated.

The invention belongs to the technical field of vegetable cultivation and discloses an organic cabbage planting method. The organic cabbage planting method includes steps of (1) organic fertilizer preparation; (2) land selection and fertilization; (3) seed disinfection; (4) seed treatment, to be more specific, adding gibberellins into water to prepare growing liquid, wherein a mass ratio of gibberellins to water is 1:2000-3000; selecting cultivation soil obtained in the step (2), adding the growing liquid into the cultivation soil to keep humidity of the cultivation soil to be 50-68%, adding seeds obtained in the step (3) into the cultivation soil, and well mixing, wherein a ratio of the seeds to the cultivation soil is 1:6-10; controlling the environmental temperature for the seeds, and continuously cultivating for 3-4 days, wherein the temperature is controlled at 28-30 DEG C in daytime and 20-22 DEG C in nighttime; (5) sowing; (6) daily management. The organic cabbage planting method has advantages by an organic mode for cabbage planting, environmental friendliness is realized, the germination rate of the cabbage seeds can be increased, and income of peasants can be increased.

The invention belongs to the technical field of liquor production, and particularly relates to a preparation method of passion fruit distilled liquor. The passion fruit distilled liquor is characterized by comprising the following raw materials in parts by weight: 24-26 parts of passion fruit, 0.2-0.5 part of yeast, 2-13 parts of crystal sugar, and 25-50 parts of mountainous water. The preparation method comprises the following steps: preparing pulp, evenly mixing materials after completing first-stage fermentation, performing second-stage fermentation, distilling, cooling and collecting the liquor, and ageing. The use rate of the complete passion fruits is more than or equal to 98%, a greater amount of passion fruit resources can be utilized, the raw materials can be simplified, and the production difficulty can be lowered. The high-alcohol-degree distilled liquor is prepared by crushing the complete passion fruits into pulp, fermenting with liquor medicines and distilling; compared with other passion fruit liquor preparation methods, complete fruits are directly crushed without separation of fruit and pulp and addition of pectinase in the method, and a certain amount of yeast, crystal sugar and water are directly added to directly ferment, then distill and age, thus obtaining the high-alcohol-degree passion fruit liquor.

The invention belongs to the technical field of health food, and in particular relates to a health tea tablet capable of preventing and treating diabetes and a preparation method of the health tea tablet. The health tea tablet is prepared from the following components in parts by weight: 16-24 parts of the fresh leaves of camellia nitidissima, 4-12 parts of the fresh leaves of aquilaria sinensis, 1-5 parts of unripe guava, 0.4-1.2 parts of the fresh leaves of green tea, 1-3 parts of cordyceps militaris, 0.6-1 part of artificially cultivated dendrobium officinale tender shoots, 0.4-0.6 part of food-grade eurotium cristatum solution, 0.2-0.4 part of saccharomyces cerevisiae, and 0.002-0.008 part of pullulan. The preparation method comprises the steps of fixation, extraction, fermentation, mixing, pressing, drying under reduced pressure and packaging. The prepared health tea tablet has the efficacies of obviously reducing blood sugar level, preventing and treating diabetes, and being good in flavor and taste.

The invention relates to a fruit tree cultivation method, and particularly discloses a blueberry cultivation method. The method includes the following steps that 1, soil pretreatment is conducted; 2, 12-18 days after soil improvement, black non-woven fabrics and black films are taken out, soil is fully mixed with fermentation objects, sulfur powder is applied, the pH value of the soil is regulated to 4-4.8, and straw covers the surface of the soil in the regulation process; 3, blueberries are planted, wherein according to the local climate, two or more blueberry varieties similar in flowering period are selected and planted in the autumn; 4, field management is conducted, wherein the field management process includes shallow ploughing, fertilization, irrigation, pruning, soil pH regulation, disease and pest prevention and flower and fruit management, and in the flower and fruit management process, a box of bees are released in each mu of planting region in flowering and pollination period of the blueberries. By means of the blueberry cultivation method, the growth of weeds can be prevented in the planting process, workers do not need to weed on a planting land all day long, and therefore the labor intensity of the workers is effectively reduced.

The invention discloses a preparation method of passion fruit wine, and belongs to the field of food processing. The preparation method comprises the steps of pulping, enzymolysis, yeast activation, primary fermentation, post fermentation, purification and the like. The preparation method of the passion fruit wine comprises the following steps of treating pulp and peel of passion fruit in a separated way; and performing enzymolysis on the peel of the passion fruit by using compound pectinase so that most tannin in the peel can be removed, the influence of bitter substances in the peel of the passion fruit on the fruit wine is avoided, and the peel of the passion fruit is changed from waste materials into valuable materials. The made passion fruit wine is clear; a wine body is clear and elegant; the intense passion fruit aroma is realized; the nutrition is rich; the mouthfeel is fragrant; the color is clear and bright; the efficacies of removing heat from the liver, eliminating toxic materials, invigorating the stomach to promote digestion, maintaining beauty, keeping young and improving the human body immunity are realized; and after the passion fruit wine is drunk by women for a long time, the effects of removing beverages, nourishing the skin, relieving ozostomia and promoting sleeping can be achieved. A wine making process is simple and feasible, is suitable for industrialized production, and has wide market prospects; and a novel field is opened for the sufficient utilization of passion fruit resources in China.

The invention relates to the field of PHA fermentation, in particular to a method for preparing PHA from corn steep liquor as a raw material through fermentation. The method comprises the following step of inoculating a PHA fermentation strain into a fermentation culture medium for fermentation under the condition that the PHA can be produced by fermentation. A nitrogen source of the fermentationculture medium is provided by enzymolyzed corn steep liquor. A preparation method of the enzymolyzed corn steep liquor comprises the following steps of carrying out enzymolysis on the corn steep liquor to obtain an enzymolysis product, and then carrying out solid-liquid separation on the enzymolysis product to obtain the enzymolyzed corn steep liquor. Enzymes used in the enzymolysis are cellulase,hemicellulase, amylase and acid protease. According to the method, the production cost of the PHA can be reduced to a certain extent, the fermentation efficiency is improved, the discharge of the corn steep liquor is reduced, and the added value of the corn steep liquor is improved.

The invention discloses an aerobic fermentation device for kitchen garbage. The aerobic fermentation device comprises a fermentation tank which is arranged in a sealed mode, a material conveyor for supplying materials into the fermentation tank, a slide rod which is in sliding connection to the fermentation tank in the length direction of the fermentation tank, a drive mechanism used for driving the slide rod to slide in the length direction of the fermentation tank and a turnover throwing mechanism mounted on the slide rod for turning over and throwing materials; a net-shaped blind drain is formed in the bottom surface of the fermentation tank; an oxygen supply tube with oxygen supply holes for supplying oxygen is arranged in the blind drain; one end of the oxygen supply tube is equipped with a gas supply pump; and a gas exhaust tube used for exhausting gas communicates with the fermentation tank. Pulverized garbage is conveyed into the fermentation tank through the material conveyor, and oxygen is supplied into the fermentation tank through the oxygen supply tube, so that garbage is gradually subjected to aerobic fermentation, and is changed into organic substances. Odor generated by aerobic fermentation is less, so that pollution on environment is reduced. Odor only can be exhausted from the gas exhaust tube, so that odor is conveniently collected and treated in a concentrated mode.