65results about How to "Low fermentation temperature" patented technology

The invention discloses saccharomycete for high-yield production of ethyl acetate under low temperature and belongs to the field of the bioengineering technology. The bacterial strain is Wickerhamomycesanomalus which is preserved in the China General Microbiological Culture Collection Center on Jan 19, 2015 with the preservation number being CGMCC No.10370. The optimum temperature for producing ethyl acetate by means of the strain is 22 DEG C, acid resistance is pH 2.5-7.0, salt tolerance is 0-15% (NaCl%), and ethanol tolerance is 0-10%(v%). Metabolites generated from fermentation are ethyl acetate and a small amount of ethyl alcohol only and do not include fusel oil. The strain can be applied to the traditional fermentation industry for producing table vinegar, soy sauce, fermented soya beans, fermented flour sauce, fermented alcoholic drink, distilled liquor, compound wine and the like, as well as the food industry as an important functional bacterium. Fermentation temperature adopted in traditional production is reduced, the production technology is optimized, production energy consumption and cost are reduced, the content of ethyl acetate is increased, the taste of a product is improved, the quality of the product is improved, and economic benefits are great.

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

The invention discloses a preparation method of apple vinegar, belongs to the technical field of food processing, and solves the problems of long solid-fermentation period and poor liquid-fermentation quality in the traditional technology. The preparation method comprises the following steps of: (1) cleaning and crushing apples, controlling the sugar degree to be 10-12%, then electrifying and magnetizing, so as to obtain magnetized apple juice; (2) adding yeast with the mass being 0.015-0.025% of the mass of the apple juice and alcohol with the mass being 0.5-1.5% of the mass of the apple juice, and fermenting for 2-3 days at the temperature of 33-37 DEG C, so as to obtain apple wine; (3) adding acetic acid bacteria with the mass being 0.1% of the mass of the apple juice into the apple wine, and fermenting for 2-3 days at the temperature of 23-27 DEG C, so as to obtain the apple vinegar; and (4) carrying out vinegar spraying sterilization on the apple vinegar, then adding methylglyoxal with the mass being 0.01% of the mass of the apple vinegar, ageing for 10-12 days, and adjusting the acidity to be 3.5-4%, so as to obtain finished apple vinegar. The preparation method disclosed by the invention has the advantages that the fermentation period is shortened, the quality of the apple vinegar is improved, the taste of the apple vinegar is soft and mellow, and nutrient substances are rich.

The invention discloses a high-temperature aerobic fermentation method for sludge. The method includes the steps of blending sludge, auxiliary materials and remixed materials, and adjusting the C/N ratio and moisture content of the sludge to (25-35):1 and 50-60% respectively; blending a mixture formed after treatment in step A with a high-temperature aerobic composite microbial inoculant for fermentation; screening a fermented material after fermentation in step B is finished and then completing the whole process. According to the method, the auxiliary materials and the remixed materials are utilized to adjust the C/N ratio and moisture content of the sludge, automatic control over process parameters such as a material preparation proportion, pile overturning frequency, fermentation temperature and oxygen content is achieved, and a waste heat recovery device is utilized to achieve waste heat recovery and reutilization. The process has the advantages that the automation degree is high,the fermentation temperature is high, the fermentation cycle is short, the energy consumption and the running cost are low, slight odor is produced, and the moisture content of the fermented materialis low. By means of the process, fast harmlessness, stabilization and recycling of urban sludge can be achieved, a circular economy principle is satisfied, and the method has a broad application prospect.

The invention discloses a method for producing Chinese natto through fermentation of double strains. The production method comprises steps as follows: bacillus natto and lactobacillus plantarum are cultured in milk respectively and inoculated into soybeans subjected to soaking, steaming, cooling and blending to be fermented, and the Chinese natto is produced. Lactobacillus plantarum grows slower under the aerobic condition, can generate a small quantity of lactic acids and other ingredients and can improve the smell and the flavor of natto; meanwhile, due to reduction of the fermentation temperature and addition of a little salt, the fermented flavor generated by bacillus natto is low, and the Chinese natto is suitable for taste of Chinese people. The produced Chinese natto contains high nattokinase content and rich nutrition, meets the taste of the Chinese people and has a wide market prospect, and the method adopts a simple process and is convenient to operate.

The invention discloses a Paenibacillus polymyxa GY40 bacterial strain. The preservation number is CGMCC NO.14481. The invention also discloses a spore production fermentation culture method of the Paenibacillus polymyxa GY40 bacterial strain, and a method used for preparing bacterial powder and a wettable powder from the Paenibacillus polymyxa GY40 bacterial strain. Compared with terrestrial microorganisms, the Paenibacillus polymyxa GY40 bacterial strain possesses following advantages: salt resistance is excellent, growth temperature is low, and antibacterial effect is excellent. The spore production fermentation culture method is simple in formula; the main raw materials are agricultural product leftovers; the cost is low; the raw materials are widely available; bacterial strain growthspeed is high; fermentation temperature is low; fermentation time is short; fermentation conditions are convenient to control; fermentation spore yield is high; raw material cost is reduced; fermentation energy consumption is reduced; fermentation production efficiency is increased; the wettable powder possesses excellent preventing and treating effect on wheat scab and fusarium wilt of cucumber,and can be used in plantation of wheat and cucumber.

The invention belongs to a method for brewing a fermented wine, and in particular relates to a process for brewing a Hakka winter wine. The raw materials for brewing the Hakka winter wine comprise glutinous rice and rice. The process comprises the following steps: washing, soaking, steaming, spreading for cooling, mixing yeast, saccharifying, alcoholizing, squeezing, boiling a wine, filtering, filling and sterilizing. The Hakka winter wine prepared by the process is high in wine yield, crystal clear in wine body and amber in color, and all nutritional ingredient indexes are greatly improved.

The invention discloses Lactococcus lactis fermented at low temperature and a method for preparing yoghurt by using the Lactococcus lactis. The Lactococcus lactis is obtained by separating fermented yak milk of Gannan Tibetan Autonomous Prefecture, Gansu Province by an improved M17 culture medium. Milk can be condensed by fermenting the strain for 12h at the temperature of 25 DEG C. The yoghurt prepared from the strain has the characteristic of high viscosity, and is weakly post-acidified when stored.

The invention discloses a low-temperature fermentation feed raw material. The low-temperature fermentation feed raw material is prepared from Bacillus pumilus, Saccharomyces cerevisiae and Lactobacillus acidophilus fermentation feed raw materials. In the fresh fermentation feed raw material, the content of probiotics is 10<9> to 10<11> CFU/g; the content of organic acid in the dried fermentation feed raw material is 2 to 3%; and the fermentation feed raw material is fermented at a temperature of 15 to 20 DEG C. The invention also provides a production method for the feed raw material. The fermentation feed raw material produced by using the method is low in antinutritional factor content and rich in small peptides and organic acids and can be easily digested and absorbed by animals; and a formula for a feed with the fermentation feed raw material as a base material does not need animal-derived protein feeds, microecological live bacterium preparations, organic acids and antibiotics, so feed cost is reduced. The feed prepared from the fermentation feed raw material has good feeding effect on animals, and the feeding effect is better than the feeding effect of a feed composed of same components and prepared from non-fermented feed raw materials. A production method for the low-temperature fermentation feed raw material is simple to operate and low in cost, does not have special requirements on fermentation places and equipment and facilitates production of the low-temperature fermentation feed raw material in large scale with whatever is available.

The invention discloses an ocean-originated bacillus amyloliquefaciens GY30 strain. The preservation number of the ocean-originated bacillus amyloliquefaciens GY30 strain is CGMCC NO. 14480. The invention also discloses a spore production fermentation medium composition and a culture method of the bacillus amyloliquefaciens GY30 strain and a method for preparing bacterium power through the bacillus amyloliquefaciens GY30 strain. The bacillus amyloliquefaciens GY30 strain has the advantages of being high in salt tolerance, low in growth temperature, good in antibacterial effects, wide in antibacterial range and easy to culture, which do not exist in terrigenous microorganisms. The spore production fermentation medium composition and the culture method of the bacillus amyloliquefaciens GY30strain are simple, applied raw materials are mainly agricultural product leftovers, thereby being low in price, extensive in resources, high in strain growth speed, low in fermentation temperature, short in fermentation time, easy to control in fermentation conditions, high in spore fermentation yield and capable of reducing raw material costs and fermentation energy consumption and improving thefermentation production efficiency; bacterium powder prepared through the spore production fermentation medium composition and a culture method of the bacillus amyloliquefaciens GY30 strain is high ineffects on processing microorganism fertilizers or rice sheath blight disease preventing pesticides.

A litchi yeast is prepared from ordinary yeast through culturing in the culture medium prepared from litchi juice, sugar and malt juice and natural fermenting in litchi juice at 20-25 deg.c for 9-11 days. A dry red or dry white litchi wine is prepared from said litchi yeast and litchi juice through fermenting, filtering, clarifying, distilling and ageing. Its advantages are low content of alcohol and sugar, and pure wine and litchi taste.

The invention discloses a low-salt tank type fermentation preparation method of Pixian horsebean chili paste. The method comprises the following steps: adding horsebean paste petals prepared by tank type fermentation and fermented dried chili embryos into a mixing tank according to a mass ratio of 4 to 6, premixing, then adding the material into a chili embryo fermentation tank, uniformly mixing, enabling the concentration of salt in the material to be 9.0-10.5% and enabling the content of water in the material to be 60-65%, then controlling the temperature to be 15-20 DEG C, introducing sterile air for fermenting, adding saccharomycete powder after fermenting for 3-5 days, uniformly mixing, obtaining Pixian horsebean chili paste after fermenting for 75-90 days, then carrying out vacuum dewatering treatment of the Pixian horsebean chili paste to obtain Pixian horsebean chili paste products with water content being less than or equal to 50.00% and salt content being 12.00-15.00%. Through the low-salt tank type fermentation preparation method of Pixian horsebean chili paste, the requirements on the quality can be met; the fragrance and the delicate flavor of the products can be further improved; the problem of pollution in the preparation process is avoided; meanwhile, the special flavor of the conventional Pixian horsebean chili paste is also retained; the method is small in occupation area and is suitable for large-scale industrial production; and the market demand of the Pixian horsebean chili paste is met.

The invention discloses a dark Pixian County thick broad-bean sauce fermentation preparation method, which comprises: placing thick broad bean sauce prepared through tank type fermentation and fermented dried hot pepper billet into a material mixing tank according to a mass ratio of 4:6, pre-mixing, feeding the obtained pre-mixing material into a hot pepper billet fermentation tank, uniformly mixing to achieve the salt content of the material of 9.0-10.5% and the moisture content of 60-65%, controlling the temperature at 15-20 DEG C, introducing sterile air, fermenting, adding yeast powder at the 3th-5th day after the fermenting, uniformly mixing, increasing the fermentation temperature to 35-50 DEG C at the 30th day before completing the fermentation, adding glucose, and continuously fermenting to complete the process so as to obtain the dark Pixian County thick broad-bean sauce, wherein the total fermentation period is 75-90 days. According to the present invention, the requirement on the quality can be met while the aroma and the delicious taste of the product can be further improved, the pollution problem during the production process can be avoided, the coloring is unit, the types of the product is enriched, the unique flavor of the traditional Pixian County thick broad-bean sauce is retained, the occupation area is small, the method is suitable for large-scale industrial production, and different uses and different market requirements of the Pixian County thick broad-bean sauce can be met.

The invention provides a tank type fermentation process for preparing low-salt chili oil thick broad-bean sauce by premixing and feeding. The tank type fermentation process comprises the following steps: putting a fermented dried chili base material and broad-bean sauce, which are obtained by tank type fermentation, into a premixing groove according to the mass ratio of (7 to 7.5) to (2.5 to 3), and feeding a mixture into a chili base material fermentation tank by adopting an underflow pump; uniformly mixing to enable the salt concentration of the material to be 10 percent to 12 percent and the moisture content to be 70 percent to 75 percent; adding saccharomycete bacterial powder into the tank; keeping constant temperature of 25 DEG C to 40 DEG C and introducing sterile air and fermenting for 4 to 5 days; then adding cooled cooked rapeseed oil into the material subjected to fermentation and dehydration treatment; heating and sterilizing to obtain a chili oil thick broad-bean sauce product. According to the method provided by the invention, the flavor and umami of a product are further improved when the requirements on quality are met; a pollution problem in a production process is avoided; meanwhile, a unique flavor of traditional Pixian thick broad-bean sauce is also kept; an occupied land is small, so that the tank type fermentation process is suitable for large-scale industrial production and the market demand of the Pixian thick broad-bean sauce is satisfied.

The invention discloses a low-salt-content tank fermentation method of Pixian thick broad-bean chili sauce by using premixed materials. The low-salt-content tank fermentation method of the Pixian thick broad-bean chili sauce by using the premixed materials comprises the following steps of putting broad-bean-half paste prepared by carrying out tank fermentation and fermented dried chili pepper bases into a material mixing tank at a mass ratio of 4 to 6, and carrying out premixing; introducing the premixed materials into a chili pepper base fermentation tank by adopting a slurry pump, and carrying out uniform mixing; making salinity of the mixture at 10-12%, and water content of the mixture at 60-65%; controlling the temperature at 15-20 DEG C, and introducing sterile air so as to carry out fermentation; adding yeast powder after 3-5 days of fermentation, and carrying out uniform mixing; carrying out fermentation for 75-90 days so as to obtain the Pixian thick broad-bean chili sauce; and then, performing vacuum dehydration treatment on the Pixian thick broad-bean chili sauce so as to obtain a Pixian thick broad-bean chili sauce product of which the water content is 50.00% or lower, and the salt content is 12.00-15.00%. The low-salt-content tank fermentation method of the Pixian thick broad-bean chili sauce by using the premixed materials meets quality requirements, and further improves aroma and delicious taste of the Pixian thick broad-bean chili sauce; moreover, pollution problems during preparation processes of the Pixian thick broad-bean chili sauce are also avoided. The method also retains unique flavor of traditional Pixian thick broad-bean chili sauce, and is small in floor area and suitable for large-scale industrial production; and thus, market demands for the Pixian thick broad-bean chili sauce is satisfied.