47results about How to "Short fermentation period" patented technology

The present invention discloses a kind of active protein feed and its preparation process. The active protein feed is prepared with the materials comprising fresh solid fermented distiller's grains 96-98 wt%, urea 0.5-1 wt%, ammonium sulfate 1-3 wt% and koji tray strain 0.1-0.6 wt%, and the preparation process is simple, low in labor strength and low in cost. The said process can eliminate the pollution caused by distiller's grains while producing loose feed with special fragrance, rich protein, vitamins, amino acid, biotin mineral and nutritious elements essential for animal growth.

A radiation including method for increasing the output of SOD of the radiation-resistant cocci includes such steps as fermenting culture to obtain stable early radiation-resistant cocci, gamma-ray radiating, and post-culturing. Its advantages are high output rate and activity of SOD, and low cost.

The invention discloses a preparation method for a special wine-making starter for space sesame-fragrance type wine. According to the preparation method disclosed by the invention, space bacillus, space saccharomycetes, space aspergillus oryzae and space Hanoi aspergillus which are subjected to space mutation breeding are used for preparing a space bacillus starter, a space saccharomycetes starter, a space aspergillus oryzae starter and a space Hanoi aspergillus starter according to processes respectively, and then the space bacillus starter, the space saccharomycetes starter, the space aspergillus oryzae starter and the space Hanoi aspergillus starter are mixed according to a ratio of 20-30%: 10-20%: 10-20%: 30-60% to prepare the special starter for space sesame-fragrance type wine, wherein the space bacillus starter is prepared by a zymomonas fermentation and compounding process; the space Hanoi aspergillus starter is prepared by a two-step fermentation method; starter pool culture for space bacillus is carried out by a method of sterilizing raw materials, then cooled to 60-70 DEG C, and replenished with saccharifying enzyme to increase reducing sugar; and meanwhile, space aspergillus oryzae is added, thus further improving the quality of the special starter for space sesame-fragrance type wine. The special starter for space sesame-fragrance type wine produced by the method is stable in quality, capable of increasing wine yield by 3-5%, reducing fermentation period by 3-5 days, increasing the content of the characteristic constituents of the sesame-fragrance type wine by 5-10%, and reducing the dosage of the starter by 2-7%; and the produced raw wine is full in body, gentle in fragrance and with a typical sesame-fragrance style.

The invention relates to fertilizer and a preparation method thereof and in particular relates to a biological organic fertilizer and a preparation method thereof. The biological organic fertilizer comprises the following raw materials in percentage by weight: 55-65% of withered tung tree, 15-25% of straw coal, 13-18% of tobacco juice, 3-5% of flower residue and 0.8-1.5% of bacteria, wherein the total percentage by weight of all the raw material components is 100%. The biological organic fertilizer has the effect of inhibiting and killing insect pests and harmful bacteria in soil, has long-lasting fertilizer efficiency (12 months) and has the functions of improving soil and increasing granular structures; a fermentation period is short (15 days), fine particles can be obtained without smashing, reprocessing is not needed; and the biological organic fertilizer can be prepared after fermentation is directly carried out for 10-15 days, thereby reducing the production cost.

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 provides a nano bio-particle made of waste thallus as well as its producing method and application together with the nano-level thallus crusher. The weight ratio of its raw material: waste thallus 1 share, and clear water 2-9 shares, and its average diameter is not greater than 100 nano, where the waste thallus is the waste microbe produced when producing antibiotic and fermenting food products. If the waste thallus is the one used in flavoring industry for producing, the above formula should be added with the 5'-phosphodiesterase containing clear liquid made of malt root 1 share and clear water 6-8 shares. During fermenting, it can replace grain as raw material, eliminating the environmental pollution and the harm to human beings caused by the waste thallus.

The invention relates to a fine efficient wine brewing technology of raw rice. The technology consists of: screening, cleaning and purifying rice, adding clove, star anise or mint according to a raw grain/spice weight ratio of 100:1 and performing crushing grinding, pouring the crushed raw material into a fermentation vat, and adding koji for uncooked materials and purified water into the vat in order according to a weight ratio of the raw material, the koji and purified water of 100:6-8:290-300, stirring the materials evenly and performing sealing, stirring the substances once every 2-3 days, about 9 days later when the mash liquid turns into dark brown and is fermented well, putting the product into wine steaming equipment to perform wine steaming. The low alcohol mash liquid left after wine steaming can be used for rice vinegar and sauce production or re-fermentation, and the leftovers can be used for feed processing and livestock feeding, etc. The method provided by the invention has the advantages of practicability, exquisite process and easy operation, strong practicability and easy popularization, raw grain refinement, short fermentation period and excellent mash material quality, high yield, high quality and energy-saving, mellow wine quality and excellent aroma.

The invention discloses a preparation method for a persimmon wine. The preparation method comprises 1) a step of selecting fruits and juicing; 2) a step of sterilizing; 3) a step of color-protecting; 4) a step of performing initial fermentation; 5) a step of performing secondary fermentation for 5-15 d; and 6) a step of ageing, filtering, disinfecting and canning to obtain finished products. The preparation method adopts sweet persimmons to prepare the persimmon wine, and therefore time and cost for removing astringent taste are reduced, and the wine prepared by brewing is mellower and tastes better.

The invention provides efficient high-yield distiller's yeast for ripe and unripe materials, and relates to a fermenting yeast. By mainly comprehensively analyzing advantages and disadvantages of the prior art, rejecting, combining, optimizing, improving and creating, the efficient high-yield distiller's yeast is optimized, refined and finely mixed to be universal by main components including biological enzyme yeast, active dried yeast, novel protease and auxiliary components of green natural creatures including anticorrosive herbs and natural perfumes. The efficient high-yield distiller's yeast is applicable to the technical requirements of efficient, high-yield and high-quality beer brewing and vinegar making relevant to production of alcohol, millet wine, fruit wine, wine, sauce and vinegar and the like by fermenting various ripe and unripe materials such as rice, potatoes, fruits, vegetables and grapes in a semi-liquid state or a liquid state at the temperature of 5-45 DEG C. Accordingly, the efficient high-yield distiller's yeast for ripe and unripe materials is advanced in formula, high in performance, wide in application range, universal for ripe and unripe materials, short in fermenting period, excellent in effect, high in yield and quality, energy-saving, fragrant in beer brewing and vinegar making, high in comprehensive cost performance and quite evident in comprehensive economic benefits of popularization and use, and is prepared by natural creatures.

The invention relates to a high-efficiency wine distillation method using refined old grain raw materials. The method comprises: old grains including rice, wheat and sorghum are screened, cleaned and purified; spices, including clove, star anise or mint, are added into the old grains, wherein the ratio of the old grains to the spices is 100:1; the raw materials are ground and refined, and the ground raw materials are poured into a fermentation tank; raw distiller's yeast and clean water are added into the tank in sequence, wherein the ratio of the raw materials to the distiller's yeast to the clean water is 100:6-8:290-300; the mixture is evenly stirred and sealed, and then is stirred every 2-3 days; and after 9 days, when mash liquid turns brown and is fully fermented, the mash liquid is put into wine distillation equipment for wine distillation. After wine distillation, the left mash liquid containing mild wine can be used for production of rice vinegar and sauce or used for refermentation, and the leftovers can be used for feed processing, livestock feeding and the like. The method provided by the present invention is practicable, sophisticated in technology and easy to operate, thereby being suitable for application and popularization. In the method, the old grain raw materials are refined, so that the fermentation time is short, and the mash has high quality. Thus, the method has the advantages of high yield, high-quality products and energy preservation, and wine produced by using the method is mellow and good in flavour. The method can provide obvious comprehensive economic benefits if wildly used.

The present invention relates to a new old grain raw material liquid-state efficient high-quality wine brewing method, which comprises: screening old grains such as rice, wheat and sorghum, washing, purifying, adding clove, Illicium verum Hook.f. or peppermint according to a weight ratio of the old grains to the spice of 100:1, carrying out crushing thinning, pouring the crushed raw materials into a fermentation jar, sequentially adding a raw material koji and purified water to the jar according to a weight ratio of the raw materials to the koji to the water of 100:6-8:290-300, uniformly stirring, sealing, performing flipped stirring every 2-3 days within about 9 days, and pouring into a wine distillation device after the mash water becomes the tea color and the fermenting achieves the mature state so as to distill the wine, wherein the mash water containing low alcoholicity wine after the wine distillation can be used for rice vinegar and sauces production or re-fermentation, and the offcuts can be used for feed processing, livestock feeding, and the like. According to the present invention, the method has advantages of practicable feasibility, fine and easy-performing process, strong practicality, easy promotion, old grain raw material thinning, short fermentation period, excellent mash, high yield, high quality product production, energy saving, mellow wine product, excellent aroma of the product, promotion application, and significant comprehensive economic benefits.

The invention discloses a liquid-state high-quality new wine brewing technology using potatoes, the liquid-state high-quality new wine brewing technology includes equipment allocation, refinement and optimal allocation, liquid fermentation, efficient wine distillation and other process steps, the liquid-state high-quality new wine brewing technology is as follows: weighing and mixing cleaned raw cassava and dry cassava and sweet potato according to the ratio of 6-5:3-4, weighing spices according to the ratio of the raw and dry cassava and sweet potato to the spices of 6-5:0.3-0.2 for mixing, respectively using a crusher for crushing into a 38-40 mesh fragrant paste raw material and a fragrant powdery raw material, weighing the paste raw material, distiller's yeast and clean water according to the ratio of 100:0.7-0.8:260-280, weighing the powdery raw material, the distiller's yeast and the clean water according to the ratio of 100: 0.6-0.8:280-300, respectively adding into a fermentation tank or pool for stirring evenly for anaerobic fermentation for 12 days, when the mash liquid becomes dark brown, the mash liquid is fermented maturely; adding the mature material into wine distillation equipment for distillation, filling the obtained wine matter into a special bottle for sealed storage for upgrading for 13-15 days to obtain the mellow sweet potato wine rich in potato flavor.

The invention relates t a new efficient energy-saving wine brewing process using yam-based raw materials. The new efficient energy-saving wine brewing process comprises technical processes such as equipment arrangement, thinning and matching optimization, liquid-state fermentation, efficient wine distillation and the like, and specially comprises: respectively adding washed raw manihot esculenta crantz and washed dried manihot esculenta crantz to sweet potato according to the same ratio of 6-5:3-4, respectively carrying out weighing mixing on the obtained materials and a spice according to a ratio of 6-5:0.3-0.2, respectively crushing with a crusher to obtain a 38-40 mesh fragrant slurry-like raw material and a powdery raw material, weighing the slurry-like raw material, koji and purified water according to a ratio of 100:0.7-0.8:260-280 and the powdery raw material, koji and purified water according to a ratio of 100:0.6-0.8:280-300, respectively pouring into a fermentation tank or pool, uniformly stirring, carrying out anaerobic fermentation for 12 days, pouring the mature mash into wine distilling equipment after the mash has a dark brown color and the fermentation achieves a mature state, distilling, filling the obtained wine into a special bottle, and carrying out sealed storage and quality improvement for 13-15 days so as to obtain the yam-based wine with characteristics of rich yam flavor and mellow, fragrant and sweet taste.

The invention relates to a simple acid-resistant new technology of rice wine. The technology comprises purification grinding processing, quick-result raw material fermentation, timely distillation for wine production, rice wine quality standard, vinasse and raffinate treatment and other technological steps. The technology consists of: weighing pine needle leaf, mint stem leaf and Stemona japonica according to a ratio of 0.6-0.5:0.5-0.6:0.4-0.5 in acid-resistant and quality guarantee Chinese herbal medicines, and performing crushing to obtain a mixed raw material, then weighing wet or dry rice and the mixed raw material according to a ratio of 9-8:0.02-0.01 and conducting crushing to obtain a 35-45mesh pulp raw material or powder raw material, then weighing the pulp raw material, a distiller's yeast and purified water according to a ratio of 100:0.7-0.9:270-260 and weighing the powder raw materials, the distiller's yeast and purified water according to a ratio of 100:0.7-0.9:300-280, and putting the mixtures into a fermentation vat respectively, stirring the substances evenly, and performing sealed fermentation till the mash liquid turns into dark brown and is fermented well, and then putting the material into wine steaming equipment, thus obtaining the high quality green rice wine with acid-resistant and quality guaranteeing durability and mellow and excellent taste. The method provided by the invention has the advantages of practicability, fine process and easy operation, strong utility and easy promotion, rice raw material refining, short fermentation period and excellent mash material, high yield, high quality and energy-saving, and the rice wine has long shelf life, mellow quality and excellent taste.

A potato refinement raw material liquid efficient liquor brewing method comprises device configuration, refinement and optimized matching, liquid fermentation and efficient liquor steaming, and concretely comprises the following steps: weighing and mixing cleaned raw and dry cassava and sweet potato according to a ratio of 6-5:3-4, weighing and blending the obtained mixture and a perfume according to a ratio of 6-5:0.3-0.2, respectively crushing the mixture and the perfume through a crusher to form a 38-40 mesh flavor raw material slurry-shaped and powdery raw material, weighing the slurry-shaped raw material, distiller's yeast and purified water according to a ratio of 100:0.7-0.8:260-280, weighing the powdery raw material, distiller's yeast and purified water according to a ratio of 100:0.6-0.8:280-300, respectively adding all obtained materials to a fermentation tank or pool, uniformly stirring the materials, and carrying out anaerobic fermentation for 12d until the obtained undecanted liquor is tawny and mature. The potato refinement raw material liquid efficient liquor brewing method has the advantages of advanced technology, fine process, easy operation, strong practicality, easy promotion, coarse cereal raw material refinement, short fermentation period, good undecanted liquor, high yield, high quality, energy saving, mellowness and good taste of obtained liquor, high safety, environmental protection, and obvious comprehensive economy benefit in promotion and use.