146results about How to "Increased reducing sugar content" patented technology

The invention belongs to the field of agriculture, which relates to a slow control release biological inorganic and organic mixed fertilizer. The mixing fertilizer is prepared by fully mixing the following components in percentage by weight: 3%-10% of beneficial microbial agent, 0.4%-1% of fertilizer slow control release agent, 5%-12% of organic matter, 0.2%-10% of plant growth stimulin, 15%-25% of nitrogen, 5%-12% of phosphorus, 6%-15% of potassium, and 2%-10% of middle trace element. The invention not only has the advantages of high nutrient concentration and simple production process, but also can enhance the utilization rate of the fertilizer, save the fertilizer, increase the output, improve the soil, and promote the sustainable development of agriculture and environment protection.

The invention discloses bacillus pumilus and application thereof, which belong to the technical field of microbes. The produced strain of the invention is named Bacillus pumilus Van35 according to classification, and the preservation number of the strain is CGMCC No.3411. When the strain preparation is spayed, the soluble total sugar content and the reducing sugar content of tobaccos can be increased, while protein, total nitrogen and nicotine content are reduced. Therefore, specific values of the ratio of dextrose to nitrogen, the ratio of total sugar to betaine and the ratio of total nitrogen to total alkaloid tend to rise, the quality of chemicals is high and the quality of the smoke panel test is improved.

The invention particularly discloses a preparation method and the application of lycium barbarum fermented and concentrated juice. The method comprises the following steps: fermenting lycium barbarum with beneficial compound lactobacillus; performing natural placement and fermentation under the conditions of controlled temperature and controlled time; filtering and centrifuging fermented juice at high speed to obtain lycium barbarum fermented juice; performing film evaporation and concentration under the reduced pressure to obtain a lycium barbarum fermented and concentrated juice product. Lycium barbarum fermented powder can be prepared by performing spray drying or freeze drying, crushing and screening on the lycium barbarum fermented and concentrated juice product. According to the method, the previous section of the fermentation process is the fermentation process of the beneficial compound lactobacillus, and the subsequent section of the fermentation process is the process of temperature-control natural fermentation, namely the Maillard reaction; by the combination of probiotics and natural fermentation, the prepared product is good in taste and flavor, has rich nutritional ingredients, and can be applied to products of wine, soft drinks, solid drinks, seasonings, food and health food.

The invention discloses an upper cured tobacco baking method belonging to the field of cured tobacco baking concocting technology. The feed preparation procedure selects the upper tobacco in delay harvest or half plant harvest mode which harvests leaf and main trunk one time. Rod hanging procedure bakes the half plant of upper cured tobacco stem and leaf together without separating the same. Baking procedure employs three-section baking method, wherein all sections of the baking time are prolonged for more than 3 hours, and the early temperature of bake-yellowing is reduced for 1 to 2 DEG C. After-baking procedure picks the leaf off from the trunk when the leaf becomes a little soft and the main trunk becomes hard and brittle after being taken off from bed. The invention can, in average, enhance orange smoke rate of the upper tobacco for 5.0 % and first-rate tobacco rate for about 4.0 %, price of original tobacco for 1 Yuan per kilogram.

The invention belongs to the technical fields of biological materials and application thereof. In order to solve the problems that the effects of increasing yield and improving quality cannot be easily achieved by using Daqu intensified by exogenous non-indigenous yeasts, and on the contrary, the quality of vinegar is declined, the invention provides a method for increasing the contents of total acid, total ester and reducing sugar in table vinegar by using Daqu intensified by high-ester-yield indigenous aroma-producing yeast. The method comprises the steps of separating the high ester yield indigenous aroma-producing yeast, carrying out single strain activation, intensifying the Daqu, and carrying out acetic fermentation. The strain is separated out from traditional Shanxi mature vinegar Daqu, and is unique; the ester-producing ability of the strain is remarkably higher than that of commercialized angel aroma-producing yeast, so that the strain has very excellent high temperature resistance, acid resistance, ethanol tolerance and osmotolerance; after the Daqu is intensified by the strain, the problem of incompatibility of strains in a brewing process is solved; no matter the Daqu is intensified by double strains or a single strain according to the method provided by the invention in the actual production, the contents of the total acid, the total ester and the reducing sugar in the vinegar are obviously increased, and other two indexes, i.e., non-volatile acid and amino state nitrogen of the vinegar are not influenced.

The invention discloses a fermentation production method of tobacco leaves. The tobacco leaves after threshing and redrying or the tobacco leaves after primary drying and arranging are carried out the resurgence till the water content reaches 16 percent to 22 percent, the fermentation is carried out for 3 days under the conditions of the temperature of 25 DEG C to 40 DEG C and the humidity of 70 percent to 90 percent, the tobacco leaves are further dried till the water content reaches 11 percent to 13 percent, and the process is repeated for 180 to 700 days. The method inspires the activity of biological enzymes in the tobacco leaves which are not passivated, the fermentation is simultaneously carried out along with the non-enzymatic oxidation and the microbial effect, and the rapid alcoholization of the tobacco leaves is carried out through the control of the temperature and the humidity. Compared with the naturally alcoholized and the alcoholized tobacco leaves by adding the biological enzymes, the contents of the protein, the nicotine and tar of the obtained tobacco leaves are lower, and the contents of the fragrant substances and the reducing sugar are higher. The types of the fragrant substances are more, the aroma is natural and delicate, and the smoke is alcoholized. The fermentation production method is characterized by simple operation, low cost and strong operationality, regulation and controllability, thereby facilitating the realization of the large-scale industrial production.

The invention discloses a bio-fermentation onion skin extractum and a production method thereof. The production method is characterized by comprising the following steps of: mixing 87 to 96 weight percent of onion skin powder, 2 to 5 weight percent of lactic acid bacteria fermenting agent and 2 to 8 weight percent of yeast fermenting agent; standing and culturing the mixture with water moisture of between 60 and 65 percent at temperature of between 33 and 36 DEG C for 10 to 18 hours to obtain fermented onion skin powder; heating the fermented onion skin powder to temperature of between 60 and 100 DEG C, refluxing, extracting, filtering, reducing pressure, drying and smashing, thus obtaining the bio-fermentation onion skin extractum. The bio-fermentation onion skin extractum produced by using the method is applicable to patients with hypertension, hyperlipidemia and diabetes mellitus and can be used as burdening of foods, such as bread, desserts, beverage and the like; the onion skin extractum is fermented by probiotic bacteria, so active ingredients of onion skin can be promoted, the quality of the product is improved, and the resource utilization rate is increased effectively; and the product with extremely high application value can be obtained, the environmental pollution is avoided, the cost is reduced and the resources are saved.

The invention discloses a method for preparing vinegar with high amino acid and reducing sugar, and relates to a method for preparing vinegar. The method comprises the following steps of: mixing bran, wheat and pea meal to obtain a substrate, and inoculating aspergillus niger As3.3409 and aspergillus oryzae As3.951 to prepare a seed starter; mixing bran, wheat and pea meal to obtain a raw material, and inoculating the seed starter to prepare an uncooked material multi-strain daqu starter; stacking, loading into a pool, turning the starter, and forming the starter; and mixing sorghum flour, wheat flour and millet flour, adding water, adding the cooked material multi-strain daqu starter and a daqu starter into mixed staple food grain, stirring, performing alcoholic fermentation and acetic acid fermentation, sealing, after-ripening, smoking, pouring and drying the vinegar, and ageing to obtain a finished product. By the method, the content of the amino acid and the reducing sugar is greatly improved, the nutritional value of the vinegar is improved, and the irritation of acidity is reduced; and the starter is prepared from an uncooked material and has the advantages of complete enzyme system and multiple microbial fermentation populations of a biological fermentation agent.

The invention discloses a method for preparing a complex enzyme preparation for vinegar, relates to the field of microorganism fermentation in bioengineering, and solves the problems of low utilization rate of raw materials, severe environmental pollution and low vinegar quality caused by low yeast activity in the conventional vinegar brewing. The method for preparing the complex enzyme preparation for the vinegar comprises the following steps of: breeding strains; inoculating on an inclined plane; performing amplification culture in a shake flask; culturing in two stages of seed tanks; fermenting and culturing in a 2m<3> tank; filtering by using a plate; and concentrating at low temperature in vacuum, and mixing four concentrate liquid enzymes according to a ratio of 2:2:3:3 to obtain the complex enzyme preparation for the vinegar. In the method, the complex enzyme for vinegar brewing is produced by breeding and amplification culture of key microorganisms through a liquid fermentation process so as to make up for the defects of corresponding enzymes in the yeast, intensify the activity of key enzymes and enrich enzyme content directly related to mature vinegar quality; and the aims of improving the quality and yield of the vinegar are fulfilled by applying the complex enzyme preparation and the yeast to the yeast and designing the optimal proportion.

The invention discloses a method for improving tobacco stalk quality by combining steam explosion and anaerobic treatment technology. The method comprises the following steps of: performing steam explosion on tobacco stalks by using a steam exploder; placing the exploded tobacco stalks in a sealed container, adding anaerobic microorganisms into the container and forming an anaerobic environment in the container to perform anaerobic treatment by vacuuming or filling the container with an inert gas; taking the tobacco stalks out of an anaerobic treatment container and quickly dehydrating at the low temperature to control water content to be about 20 to 30 percent; and finally slicing the dehydrated tobacco stalks for the production of cigarette. The method can improve the amount of the tobacco stalk added during the production of the cigarette on the premise of not influencing the aesthetic quality of the cigarette, so that the cigarette cost is effectively reduced.

The invention discloses skin-moistening bread by utilizing grapefruit and chayote and a preparation method thereof. The skin-moistening bread comprises following raw materials: 3-4 parts by weight of grapefruit, 2-3 parts by weight of dried vegetables, 3-4 parts by weight of salak, 0.5-1 part by weight of rhodiola rosea, 0.5-1 part by weight of schisandra chinensis, 0.5-1 part by weight of lilies, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 part by weight of salt, 1.5-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soy proteins, 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder and a proper amount of ascorbic acid solutions, raisin broths, filtered juice in fermented glutinous rice fermented for 36 hours, salad oil and water.The skin-moistening bread by utilizing grapefruit and chayote and the preparation method thereof have following beneficial effects: due to the fact that grapefruit and chayote are mixed to squeeze in order to obtain juice and dried vegetables are dried and subjected to superfine grinding operation; superfine grinding stuff heighten a sense of soft and smooth feelings; and chayote has better effect for moistening skin and tastes smooth.

The invention discloses a wood conditioning method. The method comprises following steps of immersion treatment, primary heating and humidifying treatment, primary drying, primary cooling, secondary heating and humidifying treatment, secondary drying, secondary cooling and ventilation drying. According to the wood conditioning method, the high-temperature and low-temperature alternative drying manner is adopted to reduce the wood water containing rate, through immersion treatment, ammonium bicarbonate is guided into the wood, due to alkalescence of an ammonium bicarbonate solution, cellulose on the wood cell wall can be swelled up, introduction of subsequent heat and water flowing can be facilitated, according to high-temperature and high-humidity treatment, overheat water steam is used for forming partial pressure so as to move water out of the wood, through cooling, temperature gradient is used for diffusing water to the outer portion, the high temperature drying and the low temperature drying are alternatively carried out, the water containing rate of the wood is reduced to the proper range, the anti-mildew anti-corrosion property of the wood can be increased, consumed time is short, and energy consumption is small.

The invention discloses an instant pumpkin powder and a preparation method thereof. The instant pumpkin powder comprises the following raw materials: pumpkin and complex enzyme, wherein the complex enzyme is composed of cellulase, liquifying enzyme and pulp enzyme. The preparation method is as follows: the raw materials are subject to enzymolysis and spray drying to obtain the instant pumpkin powder. By using the preparation method, the mixing and taste of the pumpkin powder are effectively improved, so that the pumpkin powder is beneficial to digestive adsorption, and simultaneously the pumpkin powder has the the health care effect of reducing blood sugar and cholesterol.

The invention relates to a bean leavening and a preparation method thereof. The preparation method of the bean leavening comprises the following steps: cooking soybeans to prepare cooked beans; obtaining first flour and second flour, and respectively preparing yeast for making hard liquor and sweet sauce leavening, where the preparation of the sweet sauce leavening comprises the step of performing primary starter propagation and primary fermentation on the second flour, and the preparation of the yeast refers to mixing the first flour and the cooked beans for secondary starter propagation; and mixing first salt water, the yeast and the sweet sauce leavening, and performing secondary fermentation. According to the preparation method of the bean leavening, hardening cannot occur in the starter propagation process, and the raw material utilization rate is high.

The invention discloses a preparation method for a compound enzyme system for high-efficiency degradation for lignocellulose and an application thereof. The preparation method comprises the following steps of: step 1, activating Trichoderma reesei strains or the derivative strains thereof; step 2, preparing spore suspension from the activated Trichoderma reesei strains or the derivative strains thereof, inoculating into a seed culture medium, and culturing for 24-36 hours in a shaking manner on a shaking table with a rotational speed of 170-200 r/min and at a temperature of 28-30 DEG C; and step 3, inoculating the seed culture medium inoculated with the Trichoderma reesei strains or the derivative strains thereof into a fermentation culture medium using microcrystalline cellulose and corncobs as a carbon source in a mixing ratio of 1:4, and performing fermentation tank culture. The compound enzyme system is used for treating corncobs, gas-detonating straw and the corn straw pre-treated by NaOH at a normal temperature. Via the method disclosed by the invention, the saccharification and hydrolysis capacities of the compound enzyme system are enhanced, the preparation cost of enzymes is reduced, and the pollution to environment is low.

The invention provides a multifunctional Se-enriched biological agent for vegetables. The multifunctional Se-enriched biological agent comprises 0.1-0.5 mg/L of Na2SeO3, 0.1-0.2wt% of glycine, and/or 0.1-0.2wt% of alanine and 0.1-0.5wt% of an EM microbial agent. The multifunctional Se-enriched biological agent effectively promotes selenium absorption and increases the selenium content of the vegetables, so that the standards of selenium-enriched vegetables are met; meanwhile, through a synergistic effect among main components (the glycine or/and the alanine, sucrose and the EM microbial agent) of the multifunctional Se-enriched biological agent, the disease resistance of the vegetables is enhanced and the quality of the vegetables is improved.

The invention discloses dedicated water-flush formula fertilizer for thinned ginger. The pure nutrient of the water-flush formula fertilizer comprises the following effective chemical elements by weight percentage: 20.0 to 25.0 of nitrogen, 5.0 to 10.0 of phosphorus, 15.0 to 20.0 of potassium, 1.0 to 5.0 of sulfur, 2.0 to 6.0 of calcium, 0.1 to 0.5 of zinc and 0.2 to 1.0 of manganese. The dedicated water-flush formula fertilizer of the invention has the advantages of complete nutrient components and reasonable nutrient ratio, thereby fitting the absorption pattern of nutrient of weak-gluten wheat; the use efficiency of the water-flush formula fertilizer is high, so the invention can significantly promote the growth of weak-gluten wheat, increase the grain yield, increase the economic benefit and improve the quality of weak-gluten wheat; and meanwhile, the adverse environmental effect caused by the improper fertilization of nitrogen fertilizer can be reduced.

The invention relates to a pretreatment method for lignocellulose raw materials, in particular to a pretreatment method for improving the saccharification efficiency of rape stalks. The pretreatment method comprises steps as follows: the rape stalks are crushed into coarse powder; the coarse powder is subjected to irradiation treatment by a ray; the coarse powder after the irradiation treatment is added into a sulfuric acid solution for drying; and residues after drying are subjected to enzymolysis. According to the pretreatment method, the rich waste rape stalk resource in China is used sufficiently, and a new way is provided for comprehensive utilization of the rape resource and development of renewable energy resources; and further, the pretreatment method is little in pollution, high in enzymolysis efficiency, good in saccharification effect, low in cost and simple in operation.

The invention provides a preparation method of wine-processedrhizomapolygonati, and relates to the technical field of traditional Chinesemedicinal material process. The preparation method of the wine-processedrhizomapolygonati comprises the steps of mixing and moistening rhizomapolygonati, yellow wine and water, and obtaining the moistened rhizomapolygonati; steaming the moistened rhizomapolygonati for 3-4h, and obtaining the steamed rhizomapolygonati; and after cooling, cutting and drying the steamed rhizomapolygonati, and obtaining the wine-processedrhizomapolygonati. According to the preparation method of the wine-processed rhizomapolygonati, the preparation method is simple, easy to control, time is short, and the produced wine-processedrhizomapolygonati has the stable quality, and conforms to the requirement of medicinal materials.

The invention discloses a preparation method of folium ginkgo biological feed additive. Solid fermentation is conducted under appropriate nutrient conditions and cultivation conditions with folium ginkgo as the main solid fermentation matrix and aspergillus niger as the bacterial strain, and the biological feed additive is obtained after drying and smashing; the biological feed additive contains various bioactive substances such as flavonoids compounds, and the organism immunity and oxidation resistance of animals can be improved. Meanwhile, the nutritional value and biological activity of the biotransformed product are greatly improved, and therefore a foundation is laid for deep research and development of the composite multifunctional folium ginkgo biological feed additive.

The invention discloses a preserved fruit drying method. At present, heating drying is frequently applied in large scale production of preserved fruit drying, the drying time is 24-72 hours, the drying temperature is 70-85 DEG C, the quantity of steam consumed in the production process is high, the time is long, the temperature is high, the energy consumption is high, and the defects cause reducing sugar in the preserved fruit to be increased to more than 10%, thus a product is easily subjected to colour change and sugar flowing reaction, and the subsequent retention period and shelf life canbe shortened. In the invention, hot air and cold dehumidification are combined, and three steps, namely hot air drying, intermittent moisture uniform distribution and dehumidification, are used for drying the preserved fruit. The preserved fruit drying method disclosed by the invention has the characteristics of shorter drying time and low drying temperature, the content of the reducing sugar is improved by less than 2%, and the product has stable quality in colour, lustre and sugar flowing aspects; and most importantly, the preserved fruit drying method is carried out at low temperature, thus the flavour of the preserved fruit is conserved to the utmost extent, and the market acceptable high quality requirement can be achieved.

The invention relates to the field of development and utilization of biological resources, in particular to a method for enriching lutein with germinated corn, a product thereof and application. The method provided in the invention includes: taking corn grains with germination ability as the raw materials, conducting seed soaking in a calcium ion solution and dark culture, and then performing UV-Birradiation treatment. Determination shows that the method provided by the invention can improve the lutein content of germinated corn by 40% or more.