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 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 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 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 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 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.