40results about How to "Moderate fermentation" patented technology

The invention provides a method for producing acetone and butanol by co-fermenting cellobiose, pentaglucose and hexose, which comprises the following steps: adding water, or supplementally adding pentaglucose and hexose, or supplementally adding starch materials into a hydrolysate, which is obtained by hydrolyzing straw and other lignocellulose materials, according to the total saccharide content in the hydrolysate to regulate the total saccharide content to 30-90g/L; after adding a nitrogen source or phosphorus source, regulating the pH value to 4.5-8.0, and sterilizing the materials by boiling to obtain boiled fermented liquor; cooling the boiled fermented liquor to 42 DEG C or below, inoculating the strain, and fermenting; and filtering the fermentation liquor, distilling, and rectifying to obtain the final products acetone, butanol and ethanol. The invention solves the technical problem in producing acetone and butanol by co-fermenting cellobiose, pentaglucose and hexose in a hydrolysate obtained by hydrolyzing lignocellulose, effectively enhances the conversion rate of saccharides obtained by hydrolyzing lignocellulose, increases the yield of the products acetone and butanol, and can lower the cost for producing acetone and butanol from straw to a large degree.

The invention discloses a preparation method of composite microbial fertilizer and prepared composite microbial fertilizer. The preparation method comprises a yeast pre-fermentation step, a compositestrain fermentation step and a post-fermentation treatment step. In the invention, a straw composition is creatively pre-fermented with yeast, and metabolite contained in a fermentation product is suitable for fermentation of a composite flora. The composite microbial fertilizer has wide raw material sources, mild fermentation conditions and strong vigorous species, and after long-term use, the soil micro-ecological environment can be significantly improved, the soil fertility is improved, and the purposes of increasing crop yield and increasing efficiency are achieved.

The invention discloses a production method of olive wine. The method specifically includes: selecting fresh olives, cleaning, adding pectinase, crushing the olives with kernels, and mixing the crushed olives with white granulated sugar and citric acid for pickling; pickling and fermenting at 8-12 DEG C for 3-5 days, adding water, stirring, cooling to obtain juice, regulating sugar degree and relative density, separating the juice and dregs, and adding fruit wine yeast into the obtained juice for fermentation at 16-20 DEG C to obtain the fermented olive wine. The method has the advantages that the olive raw materials are mixed with the white granulated sugar and the citric acid for pickling, the pectinase is added, ultrasonic treatment is used during the production to benefit the sufficient extraction of effective components in the olives, the utilization rate of the olive raw materials is increased, the obtained olive juice and olive wine are easy to become clear and easy to filter, and the fermented olive wine is little in methanol, full and mellow, good in quality, delicious and rich in fresh olive fragrance.

The invention discloses a yellow wine fermentation device facilitating adjusting of the internal temperature and humidity. The yellow wine fermentation device comprises a shell body and storage chambers. One of heaters is mounted on the left side of the shell body, and a fermentation chamber is fixed in the shell body. Fixing plates are arranged on the upper portion of the fermentation chamber, and a hygrothermograph is mounted on the right side of the fermentation chamber. A discharging outlet is fixed to the bottom of the shell body. Pistons are mounted in the storage chambers, and stirringrods are fixed to the right sides of the storage chambers. Spraying heads are arranged on the left sides of the stirring rods, and a transverse plate is mounted on the upper portions of the stirring rods. Humidifiers are fixed to the upper portion of the transverse plate, and a feeding pipe is mounted on the right sides of the humidifiers. The yellow wine fermentation device facilitating adjustingof the internal temperature and humidity is provided with the hygrothermograph, the internal temperature and humidity can be detected well through the hygrothermograph, and then the temperature and humidity inside the yellow wine fermentation device are adjusted through the heaters and the humidifiers, so that the temperature and humidity inside the yellow wine fermentation device are suitable for fermentation of yellow wine.

The invention discloses a pineapple primary pulp wine making method which includes the steps: crushing pineapples to obtain pretreated pineapples, mixing the pretreated pineapples with mixed enzyme comprising cellulase and pectinase, performing enzymolysis at different temperatures and time and adjusting pH (potential of hydrogen) to be 3-4 to obtain pineapple mash after enzymolysis; adding dry yeast and white sugar into the pineapple mash, performing aerobic fermentation for 4-5 days and then performing filtration to obtain first fermentation liquid; adding diatomite to the first fermentationliquid, starting sealed fermentation by alternate cooling and heating, separating and extracting supernate to obtain second fermentation liquid and performing distillation to obtain pineapple primarypulp wine. The invention further provides the pineapple primary pulp wine made by the pineapple primary pulp wine making method and an intelligent fermentation apparatus for making the pineapple primary pulp wine. The cellulase and the pectinase are added and blended in different proportions, enzymolysis is performed on crushing liquid at different temperatures, pineapple crushing juice yield andclarity are improved, and the fermentation process is conveniently finished by the intelligent fermentation apparatus to finally obtain the pineapple primary pulp wine.

The invention belongs to the technical field of fertilizer, and discloses biological organic foliar fertilizer for a tea tree. The foliar fertilizer is prepared by the following steps of 1) preparingtreated manioc waste-distillers' grains, 2) preparing a culture solution, 3) preparing the fertilizer. The foliar fertilizer provided by the invention has the advantages that the nutritional ingredient is beneficial to the absorption of leaves, the plant diseases and insect pests can be prevented and controlled, the storage is convenient, and the market application value is high.

The invention provides a special fertilizer for citrus and a production method of the special fertilizer, and belongs to the technical field of agricultural fruit tree planting. The special fertilizerfor citrus comprises the following components in parts by weight: 3-5 parts of ammonium phosphate, 2-3 parts of potassium chloride, 2-3 parts of magnesium sulfate, 1-2 parts of borax, 1-2 parts of zinc nitrate, 0.1-1 part of calcium superphosphate, 10-50 parts of a biological organic fertilizer and 0.1-1 part of a fermentation inoculant. The invention also provides a production method of the special fertilizer for citrus. The special fertilizer for citrus can guarantee high yield and high quality of citrus and stable growth of citrus trees, improves the soil environment, and provides sustainable development for planting of a citrus orchard.

The invention belongs to the technical field of biological pharmacy, in particular to a fermenting device for biological pharmacy. To solve the problems of complicated structure and large noise in theuse process of the fermenting device, the fermenting device adopts the scheme that the fermenting device comprises a fermenting box, wherein an air ventilating hole is formed in the inner wall of thebottom part of the fermenting box; the inner wall of the air ventilating hole is connected with a protective net through a bolt; the outer wall of the bottom part of the fermenting box is connected with a heating box through a bolt; the interior of a casing of the heating box is provided with an installation groove; a heat isolation plate is inserted into the installation groove; the inner wall of the corresponding side of the heating box is connected with a heating wire installation base through a bolt. The fermenting device has the advantages that the noise produced in the working process of a first air pump and a water pump is effectively isolated by a sound isolation plate; in the use process, only a second air pump produces noise, so that the noise in the working process is effectively reduced, the fermenting effect of microorganisms in the fermenting box is effectively improved, and the environment in the fermenting box is more suitable for the fermenting of the microorganisms.

The invention relates to the technical field of food processing, and discloses Cantonese crystal shrimp dumpling wrapper microwave-assisted fermentation processing equipment and a fermentation processing method thereof. The Cantonese crystal shrimp dumpling wrapper microwave-assisted fermentation processing equipment comprises a supporting frame; a steering engine fixing frame is fixedly arranged at the bottom end of the supporting frame; a first steering engine is fixedly arranged in the steering engine fixing frame; a rotary disc is fixedly arranged at the output rod end of the first steering engine; a clamping device is fixedly arranged on one side of the rotary disc; a dough kneading device is arranged in the clamping device; a water filtering device is arranged on one side of the dough kneading device; a motor fixing frame is arranged above the dough kneading device; a servo air cylinder is fixedly arranged at the end, away from the dough kneading device, of the motor fixing frame; a controller is fixedly arranged at the top end of the servo air cylinder; and a supporting rod is fixedly arranged at the top end of the servo air cylinder in the direction perpendicular to the motor fixing frame. The equipment is automatically controlled, and has the advantages of avoiding wrinkling or cracking of the skin, fully stirring, reducing the fermentation failure rate and the like.

The invention discloses a method for improving the laccase yield of Trametes versicolor. In the Trametes versicolor laccase fermentation process, fungi are subjected to ultrasonic treatment and continuous fermentation to generate laccase. By directly conducting ultrasonic treatment on the fungi in a shake flask in the fermentation process, operations are simple, and the contamination probability is reduced. In the mycelia growth stage, fungus mycelia have hyperbranched mycelium morphology and bulbous tops through high-intensity ultrasound so as to increase the area of secretion sites, and themembrane permeability is improved so as to accelerate the secretion of laccase. In the laccase generation stage, reactive oxygen type substances can be induced to be generated through low-intensity ultrasound so as to stimulate the expression of a laccase gene, and therefore the laccase yield of Trametes versicolor is effectively improved. It is shown through experiments that the laccase yield canbe improved by three times or above and 5-6 times at most by means of the method. The method is easy to operate, beneficial for scale-up production and suitable for large-scale laccase fermentation,thereby reducing laccase production cot and meeting the large-scale application requirement.

The invention relates to a method for fermentation of L-glutamic acid by a cottonseed cake meal hydrolysate. The method is characterized in that: the cottonseed cake meal hydrolysate is added into an L-glutamic acid fermentation medium, amino nitrogen concentration of the cottonseed cake meal hydrolysate is 0.5-3.0%, the L-glutamic acid fermentation medium is a temperature sensitive L-glutamic acid fermentation medium, and the adding amount of the cottonseed cake meal hydrolysate is 15-25ml/l. By controlling the adding amount of the cottonseed cake meal hydrolysate, smooth L-glutamic acid fermentation can be effectively guaranteed. Utilization of the cottonseed cake meal hydrolysate not only broadens the organic nitrogen source resources, but also decreases the fermentation cost, so that the cottonseed cake meal hydrolysate has broad application prospects in the fermentation industry.

The invention discloses a breakfast biscuit. The biscuit comprises the following raw materials in parts by weight: 225-350 parts of wheat flour, 65-85 parts of sugar powder, 8-20 parts of corn starch,25-50 parts of palm oil, 3-12 parts of maltose syrup, 10-30 parts of biscuit meal, 3-12 parts of ammonium bicarbonate, 0.5-2.5 parts of baking soda, 1.8-4 parts of salt, 0.15-0.7 part of cheese, 0.12-0.4 part of fresh milk, 0.1-0.25 part of sodium metabisulfite and 0.05-0.2 part of toughness enzyme. According to the invention, the cheese, the fresh milk and other nutrient ingredients are added into the biscuit through reasonable proportioning, so that the biscuit is good in mouth feel, and has increased nutritional components such as calcium, phosphorus and vitamins, and the nutritional structure of biscuits is improved, and the overall nutrients are more balanced. The invention also provides a preparation method of the breakfast biscuit.

The present invention discloses finger-shaped biscuit. The finger-shaped biscuit comprises the following raw materials in parts by weight: 150-300 parts of wheat flour, 28-45 parts of powdered sugar,8-20 parts of corn starch, 15-25 parts of palm oil, 1.5-5 parts of malt syrup, 3-10 parts of yellow butter, 1-2.5 parts of edible salt, 0.04-0.15 part of ethyl maltol, 0.02-0.1 part of vanillin, 1.5-3parts of ammonium bicarbonate, 0.2-1 part of milk powder, 0.2-0.4 part of cheese powder, 0.15-0.35 part of fresh milk, 0.1-0.2 part of an enzyme preparation, 0.04-0.15 part of sodium metabisulfite, 0.2-0.7 part of monoglyceride, 1-2 parts of lecithin and 1-2 parts of acid salt. The plurality of the nutrient ingredients are added to the biscuit. Through a reasonable ratio, the biscuit is good in mouthfeel, the nutritional structure of the biscuit is also imporved and the overall nutrients are more balanced. The present invention also provides the preparation method of the finger-shaped biscuit.

The invention discloses a kudzuvine root and liquorice instant tea rich in snail polypeptide and a preparation method thereof, and belongs to the field of food fermentation. Kudzuvine root and liquorice are boiled in water and decocted into an initial tea soup matrix, then incompletely utilized materials and French snails are mixed and pulped, a biological fermentation technology is utilized to further utilize raw material, animal and plant raw material is effectively fused, and the obtained instant tea is matched with multiple functional raw material substances, so that the health-care effectcan be balanced, the flavor and taste are improved. Meanwhile, the efficacy of the instant tea can be better enhanced.