33results about How to "Good for subsequent fermentation" patented technology

The invention relates to cortex eucommiae and herba gynostemmatis pentaphylli compound fuzhuan brick tea and a preparation method thereof. The preparation method comprises the following steps: firstly picking folium eucommiae and sequentially spreading, airing, cutting into slices, killing out, rolling, drying, pile fermenting and drying again to obtain folium eucommiae black tea; picking herba gynostemmatis pentaphylli and sequentially spreading, airing, cutting in slices, killing out, rolling, drying, pile fermenting and drying again to obtain herba gynostemmatis pentaphylli black tea; evenly mixing the folium eucommiae black tea, the herba gynostemmatis pentaphylli black tea and Anhua black tea to obtain an original raw material; taking a part of original raw materials to boil glaze to obtain glaze juice; adding the obtained glaze juice into the rest of original raw materials, evenly mixing to obtain a glaze mixed material and sequentially pile fermenting, steaming, compression moulding, fungus growing and drying the glaze mixed material to obtain the folium eucommiae and herba gynostemmatis pentaphylli compound fuzhuan brick tea. According to the folium eucommiae and herba gynostemmatis pentaphylli compound fuzhuan brick tea disclosed by the invention, the folium eucommiae black tea, the herba gynostemmatis pentaphylli black tea and the Anhua black tea are jointly blended and fermented to be prepared into the folium eucommiae and herba gynostemmatis pentaphylli compound fuzhuan brick tea, quality of the fuzhuan brick tea is improved, a unique taste and effects are formed, fragrance of the folium eucommiae tea is improved, and a slight bitter taste of the herba gynostemmatis pentaphylli tea is improved.

The invention discloses a microbial battery system for removing salt in kitchen waste, and belongs to the technical field of anaerobic fermentation. The problems that a traditional salt removing device is complex in structure, new components are introduced in the salt removing process, and thus subsequent fermentation is not facilitated are solved. A microbial battery communicates with a sample pool through a sample feeding pipeline and a sample discharging pipeline, a peristaltic pump is mounted on the sample feeding pipeline, and the cathode and the anode of a battery supply are connected with the cathode and the anode of the microbial battery correspondingly. According to the microbial battery system for removing the salt in the kitchen waste, the structure is simple, the new componentsdo not need to be introduced, and impurities are not generated.

The invention discloses fruit and vegetable medicated wine and a preparation method thereof. The fruit and vegetable medicated wine is prepared from, by weight, 50-60 parts of sorghum, 30-40 parts of glutinous rice, 8-10 parts of distiller's yeast, 15-25 parts of walnut, 10-15 parts of eggplant, 10-15 parts of celery, 8-10 parts of pawpaw, 5-10 parts of willow-leaved smartweed, 4-8 parts of Chinese magnoliavine fruit, 5-7 parts of milkvetch roots, 8-10 parts of fructus lycii, 6-8 parts of Chinese angelica, 3-5 parts of agilawood and 5-8 parts of liquorice. The fruit and vegetable medicated wine has the advantages that since the fruit and vegetable medicated wine is prepared from rich and diverse raw materials, dependency on traditional grains is weakened, nutritive value of the fruit and vegetable medicated wine is improved by means of reasonable combination of the different raw materials, and the fruit and vegetable medicated wine integrating mellowness, silkiness, freshness, aroma, refreshment and sweetness enables a drinker to have good taste experience; the fruit and vegetable medicated wine is capable of nourishing liver and kidney, resisting fatigue and ageing, keeping fitness and prolonging life, thereby being suitable for people of all ages to drink.

The invention provides a preparation method of a radix pseudostellariae yellow wine. The preparation method comprise the following processing steps: preprocessing of radix pseudostellariae, rice washing, dipping, rice stewing, airing, feeding aired rice into a cylinder, primary fermentation, secondary fermentation, squeezing and precipitating, wine decocting and ageing, ultra-filtering, bottling, disinfection and production of finished products. The yellow wine produced by the invention technique has the advantages of gold color, clearness, transparency, no obvious suspended solids and precipitates, soft and mellow taste, proper sour and sweet flavor, stable nutritive components and long shelf life.

The invention relates to a method for producing wheat bran oligopeptide by combining a differential pressure puffing technology with high-density fermentation. The method comprises the following steps: firstly, soaking wheat bran: enabling the water content of the wheat bran to be 50 to 70 percent; secondly, carrying out differential pressure puffing on the soaked water-containing wheat bran underthe conditions that the puffing temperature is 70 to 80 DEG C, the puffing time is 3 to 5 hours, the pressure difference is 0.2 to 0.3 MPa and the stagnation time is 5 to 15 minutes; thirdly, carrying out high-density fermentation: inoculating alkaline protease into a sealed fermentation tank, enabling the air inflow to be 1 to 2 times that of the air output by introducing filtering air and carrying out bacterial reaction at certain pressure; fourthly, carrying out centrifugal separation on a fermented product and carrying out freeze-drying to obtain wheat bran protein peptide. The protein content of the wheat oligopeptide prepared by the method disclosed by the invention is more than 55 percent measured by a kit; the wheat bran used in the test contains 17 kinds of amino acids detected by an automatic amino-acid analyzer.

The invention provides a preparation method of radix pseudostellariae health-care wine. The preparation method comprise the processing steps: preprocessing of raw materials, rice washing, dipping, stewing, airing, feeding aired rice into a cylinder, primary fermentation, secondary fermentation, squeezing and precipitating, wine decocting and ageing, ultra-filtering, bottling, disinfection and production of finished products. The health-care wine produced by the invention technique has the advantages of gold color, clearness, transparency, no obvious suspended solids and precipitates, soft and mellow taste, proper sour and sweet flavor, stable nutritive components and long shelf life.

The invention provides a grape health-care medicinal liquor and a preparation method thereof. The grape health-care medicinal liquor is prepared form 40-50 parts of grape enzymatic hydrolyzate, 20-30 parts of dogwood enzymatic hydrolyzate, 30-40 parts of brown rice, 3-5 parts of lycium barbarum, 9-15 parts of white sugar, 5-10 parts of honey, 3-5 parts of mulberries, 1-3 parts of liquorice and 3-5 parts of distiller's yeast. The preparation method comprises the steps that 1, according to the proportion, the brown rice, the lycium barbarum, the mulberries, the liquorice and the white sugar are weighed and added into a frying and boiling pot, deionized water which is 2-3 times in mass is added, and frying, boiling and filtering are conducted; 2, according to the proportion, the grape enzymatic hydrolyzate and the dogwood enzymatic hydrolyzate are weighed and mixed and stirred with filtrate obtained in the step 1 uniformly, then the distiller's yeast and the remaining raw materials are added, and sealed fermentation are conducted; 3, residue treatment is conducted on fermented grape liquor, and fermented liquid is obtained. The health-care liquor is rich in fruit fragrance, mellow in taste, stable in property and high in bioactive component preservation rate, and contains a variety of essential microelements and vitamins for human bodies.

The invention provides a compound enzyme for producing reducing sugar by degrading maize straws. The compound enzyme is prepared from pectase, cellulose, hemicellulase, ligninolytic enzyme, amylase, prolease, lipase and chitosanase. Compared with the prior art, 1) the yield of the reducing sugar by degrading the maize straws has high yield, and the gross amount of the reducing sugar of straws pergram reaches over 480 mg, so the compound enzyme has wide application prospect in the fuel alcohol industry; 2) compared with sugar preparation by acid process, severe acid pollution is prevented to facilitate subsequent fermentation; and 3) compared with monomer cellulose or simple compound enzyme, the pretreatment of steam explosion with high energy consumption is not required, and the amount of the reducing sugar is increased by over 1 time; meanwhile, glucose and xylose in a degradation product have high content, side products are few so as to contribute to subsequent fermentation, the industrial application value of the maize straws is improved, and the compound enzyme can be applied to production of single cell protein and fuel alcohol.

The invention discloses a processing method of black tea with strong flower fragrance, and belongs to the field of tea leaf processing methods. The processing method of the black tea with strong flower fragrance comprises the following steps: A, picking; B, tedding fresh leaves; C, sunning; D, spreading for cooling; E, spraying water and grouting; F, carrying out fixation at a high temperature; G,hot rubbing; H, piling; I, initial baking; J, spreading for cooling; K, baking with hot air in an overhead manner, wherein tea leaves cooled in a spreading manner are baked by adopting a hot air drying workbench in the overhead manner, the hot air drying workbench is provided with a layer of metal dense wire mesh in an overhead manner, a layer of tea leaves is spread for drying, then another layer of tea leaves is spread for drying followed by a third layer, the hot air is blown continuously after spreading, the drying time is 5 hours, and the tea piles are overturned twice; L, bagging whilethe tea leaves are hot. By adopting the processing method, strong fragrance black tea with stable quality, strong flower fragrance and mellow mouthfeel can be produced.

The invention discloses a sludge soil dehydration process and a treatment system. The treatment system comprises a sludge feeding system, a flocculent precipitation system and a multi-section sludge conditioning dehydration system which are connected in sequence. According to the technology, the system is utilized, the modified clay is added, the flocculation effect of the sludge is improved, the chemical fertilizer, the organic fertilizer and the modified sandy soil are added, the pH and porosity of the sludge are adjusted, surface charges of the sludge are neutralized, the dehydration effect of the sludge is greatly improved, meanwhile, the fertility of the sludge is increased, follow-up fermentation of the sludge is facilitated, and soil utilization of the sludge is promoted. In addition, on-site treatment of sludge is facilitated, and the problem that sludge treatment equipment and site investment are large is solved.

The invention relates to the technical field of tea beverages, in particular to a Wanxiang leaf tea beverage and a production process thereof. A Wanxiang-leaf tea beverage, comprising the following raw materials by weight: 0.1-3 parts of Wanxiang-leaf tea, 0.5-10 parts of sweetener, 0.01-1 part of stabilizer and 100 parts of water, wherein, Wanxiang-leaf tea The Wanxiang leaf tea beverage of the present invention is prepared from the above-mentioned raw materials through the preparation, crushing, leaching, blending, Prepared by homogenization and sterilization canning steps. The Wanxiang leaf tea beverage of the invention does not add any compatible components, maintains the unique flavor of Wanxiang leaf tea, contains abundant trace elements and flavonoids, has both nutritional and health-care effects, and has a good taste. The preparation process of the invention can improve the taste of the beverage, give full play to the unique effect of Wanxiang leaf tea, and has the advantages of simple process and low cost.

The invention provides a preparation method of radix pseudostellariae health-care wine. The preparation method comprise the processing steps: preprocessing of raw materials, rice washing, dipping, stewing, airing, feeding aired rice into a cylinder, primary fermentation, secondary fermentation, squeezing and precipitating, wine decocting and ageing, ultra-filtering, bottling, disinfection and production of finished products. The health-care wine produced by the invention technique has the advantages of gold color, clearness, transparency, no obvious suspended solids and precipitates, soft and mellow taste, proper sour and sweet flavor, stable nutritive components and long shelf life.

The invention discloses a preparation method of a seaweed extract, which specifically comprises the following steps: removing miscellaneous algae and foreign matters from seaweed, performing cleaning,then cleaning the material in a dilute acid solution, mincing, grinding, homogenizing, and cooking to obtain a seaweed decomposition solution; adding alkali liquor into the seaweed decomposition liquid to adjust the pH value; degrading, then adding a surfactant and an ethanol solution, reacting the mateirals to obtain a mixed solution a, adjusting the temperature, adding lysozyme, fully stirring,then adding one or a mixture of more of pectate lyase, polygalacturonase, pectate lyase and pectate esterase, fermenting the material, and filtering to obtain the seaweed extract. According to the extraction method of the seaweed extract, the problems that in the prior art, the extraction period is long, and polysaccharide in seaweed cannot be fully degraded are solved.

The invention discloses a tea leaf fermentation device and a dynamic fermentation process, and relates to the field of tea leaf fermentation. The tea leaf fermentation device comprises a first fermentation unit and a second fermentation unit which are connected in series, and further comprises a feeding machine and a fermentation machine body, wherein the feeding machine comprises a tea leaf conveyor belt and a leaf homogenizing mechanism; and the fermentation machine body comprises a transmission mechanism and a plurality of layers of tea leaf fermentation conveyor belts. The process comprises the following steps of: firstly, fermenting and turning over tea leaves in a first fermentation chamber, and controlling fermentation temperature, humidity and time; and then, conveying the tea leaves out of the first fermentation chamber for 3-5 minutes, and then, enabling the tea leaves to enter a second fermentation chamber to continuously ferment, wherein the fermentation temperature, humidity and time of the second fermentation chamber are smaller than those of the first fermentation chamber. The tea leaf fermentation device has the beneficial effects that the tea leaves are moved while being fermented and drop onto the tea leaf fermentation conveyor belt at the next layer, so that the tea leaves are turned over; and two times of fermentation with different fermentation temperature, humidity and time are adopted, so that tea leaf fermentation is facilitated, taste and fragrance of black tea are obviously improved, and formation of unique quality of the black tea is promoted.