37results about How to "Slow down fermentation" patented technology

The invention discloses a method for producing an environment-friendly enzyme organic fertilizer from kitchen waste, and belongs to the field of waste treatment. The process sequentially comprises the following steps: (1) preparing raw materials including brown sugar, the kitchen waste and water; (2) mixing the brown sugar and the water in a ratio and putting the mixed brown sugar and water in an airtight container with a cover, and uniformly stirring; (3) placing the kitchen waste in the mixed sugar solution in the step (2), uniformly stirring, and adequately mixing with the sugar solution to obtain a mixed solution; (4) adjusting the pH value of the mixed solution to 4-6 by a citric acid solution; (5) adding a strain, and uniformly stirring; (6) hermetically carrying out anaerobic fermentation for 3-6 months; (7) adding a stabilizer sodium chloride, and adequately and uniformly mixing to obtain a high-quality organic fertilizer; and (8) filtering the high-quality organic fertilizer, wherein supernatant is a liquid enzyme, and filter residue is an enzyme residue. In the method disclosed by the invention, the kitchen waste is used as a fermentation raw material, the fermentation speed is high, the yield is high, the yield of organic fertilizers is high, the operation is convenient and easy, and the environment friendliness is realized.

The invention discloses a primary processing method of bamboo shoots in the technical field of food processing. The primary processing method comprises the following steps: removing shells of fresh bamboo shoots and then chopping into bamboo shoot slices; putting the bamboo shoot slices in hot water at the temperature of 85-95 DEG C to be blanched for 3-5 minutes; uniformly mixing sweet wine yeast and red rice vinasse in a weight ratio of (1-3):(95-100), so that marinade is obtained; alternately paving the bamboo shoots and the marinade in a container, and fermenting for 19-21 days at the temperature of 25-30 DEG C; and finally carrying out refreshing treatment on the bamboo shoots at the temperature of 2-5 DEG C by utilizing mixture of rice and white vinegar. The bamboo shoots processed by adopting the primary processing method disclosed by the invention have the advantages that ageing of the bamboo shoots is effectively hindered, crude fiber content of the bamboo shoots is obviously reduced, metamorphism and weakness due to rancidity are avoided in each technological step, brittleness, fresh appearance and taste of the bamboo shoots are guaranteed, loss of nutrient substances and moisture in the bamboo shoots is reduced, and the finally obtained bamboo shoots are pleasant in taste, have no fiber feeling, are crisp and tasty and can be easily chewed up.

The invention provides a preparation method of lactic acid, which comprises the steps of taking an alcoholic fermentation residue of grains or cellulose materials and a furfural residue as raw materials; inoculating lactic acid bacteria; and adding cellulose, and fermenting to produce lactic acid. In the invention, the furfural residue rich in resources and loose in structure is taken as the cellulose materials and commercially available lactic acid bacteria are selected to prepare lactic acid by simultaneous saccharification and mixed fermentation by means of low cost alcoholic fermentation residue as a nitrogen source. The method couples alcoholic fermentation and lactic acid fermentation organically so as to improve the raw material utilization rate and reduce the consumption of chemicals.

The invention discloses a high-effective dendrobium officinale culture medium employing natural bacteria inhibiting substances, which includes following components, by weight, polyacrylic acid microspheres, porous polysucrose microspheres, modified high-surface-activity mineral powder, soybean bran, peanut straw, bean curd residue, propolis, garlic residue and yeast. In the culture medium, the garlic residue is used for inhibiting growth of contaminating microorganism in early stage of fermentation. The propolis supported on the degradable polyacrylic acid microspheres is added to the culture medium so that with degradation of the polyacrylic acid microspheres, the anti-bacterial effect of the natural propolis is stronger and stronger, thereby providing guarantee of preventing diseases and pollution in last stage of the dendrobium officinale. The culture medium is prepared from the soybean bran with the perlite and the like through fermentation, so that abundant nutrients and loosen and water-permeable excellent environment are provided to the dendrobium officinale. By means of the porous polysucrose microspheres for adsorbing the supported fermentation bacteria, growth of the yeast is promoted and meanwhile fermentation speed of the yeast is reduced, so that the culture medium is more rich and balanced in nutrients, thereby providing fundament to high-effectively cultivation of the dendrobium officinale.

The invention belongs to the field of aquatic product fermented feeds and particularly discloses an efficient feed capable of promoting the immunity of penaeus vannamei boone. The efficient feed is characterized by being prepared from the following components in parts by weight: peanut meal, apple seed meal, euphausia superba shrimp head meal, resveratrol, astragalus extract, enveloped allicin, crushed bacillus, aminophylline, loofah sponge, propolis-polylactic acid hydrosol and a microorganism compound bacteria liquid. Aiming at the efficient cultivation requirements of the penaeus vannamei boone, the invention provides a columnar compact fermented pellet feed which is prepared by combining fermented main materials capable of improving the immunity with nutrient substances and has a spiral groove on the surface; furthermore, the spiral groove is filled with waterproof materials, and a whole outer layer is covered, so that the water resistance of the feed is improved; and the nutrients of the feed can be easily kept, the food calling effect is improved, the immunity of the penaeus vannamei boone is improved and the cultivation efficiency is improved.

The invention provides a garbage transfer station. The garbage transfer station comprises a steel foundation, a bottom plate, an outer wall plate, a partition plate, refrigeration equipment, a purification system and a top plate. The bottom plate is laid on the steel foundation, the outer wall plate and the bottom plate are arranged in an enclosed mode to form an indoor space with the bottom plate, the partition plates are used for dividing the indoor space into a refrigeration area, a normal-temperature area and an equipment area, the refrigeration area is communicated with the normal-temperature area, and the normal-temperature area is provided with a first inlet and outlet communicated with the external space of the garbage transfer station. The refrigeration equipment is used for outputting cold air to the refrigeration area, the purification system is used for pumping out air in the refrigeration area and the normal-temperature area and purifying and discharging the air, and the top plate covers the outer wall plate and the partition plate to seal the indoor space. The refrigeration equipment is arranged to output the cold air to the refrigeration area, and the stored garbage can be refrigerated through the refrigeration area, so that the fermentation speed of the wet garbage is slowed down, the odor generated by fermentation of the wet garbage is reduced, the odor discharged to the surrounding environment by the garbage transfer station can be reduced, and the influence of the garbage transfer station on the surrounding environment is reduced.

The invention discloses a waxberry fruit wine production method, and relates to the processing technique of wine. The waxberry fruit wine production method comprises the following main steps: squeezing juice from waxberry and separating; denucleating the waxberry, centrifugally separating the waxberry juice, filtering the waxberry juice, separating waxberry pulp; squeezing juice from a sugarcane and separating; removing the peel of the sugarcane, extruding the sugarcane, centrifugally separating the sugarcane juice, filtering the sugarcane juice, separating a sugarcane fiber; making a yeast culture medium: mixing the obtained waxberry nucleuses, the waxberry pulp and the sugarcane fiber, compressing into a cake shaped culture medium; blending the ingredients: mixing the obtained waxberry juice and the sugarcane juice to obtain a mixed solution; fermenting: taking 100 g of the culture medium, wrapping the culture medium with filter paper, using 500 g of mixed solution to repeatedly wash the culture medium, then fermenting the mixed solution at the environment temperature of 30-35 DEG C for 7-8 days to obtain a waxberry wine stock solution; sterilizing and packaging the waxberry wine stock solution. Through the technique, the waxberry is fully used, and the taste of the waxberry wine is improved.

The invention relates to the technical field of wine brewing, in particular to a fragrant Baijiu brewing technology. The fragrant Baijiu brewing technology comprises the step of culturing cellar mud:taking 60% of yellow glutinious clay and 40% of cellar skin mud, adding dried active cellar mud functional bacteria and a matrix supplying nutrition to microbes, and then adding nutrients such as soybean cake powder and koji powder; building a cellar into a horse-toothed inverted ladder with a bigger upper part and a smaller lower part, nailing the wall of the cellar into a delta shape with the size of 20cm*20cm by using bamboo sticks with the length of 20cm, then covering with artificial cellar mud with the thickness of 15cm, netting the artificial cellar mud by using a hemp rope, covering for 3 layers altogether in such a manner, and smoothing the surface; covering the bottom of the cellar with the cellar mud for 35cm or above, and keeping a slope with one lower side, and pre-embedding 1-2 porcelain jars on the lower side so as to collect yellow water conveniently. The contents of acetaldehyde, furfural and higher alcohol in wine produced by the fragrant Baijiu brewing technology adopting the technical scheme provided in the invention are significantly reduced, so that the pungency of the newly-produced wine is reduced, and a mellow feel is highlighted very well.

The invention provides a Congou black tea processing method with low-temperature dewatering, inhibiting and fermenting functions, and belongs to the field of processing of Congou black tea. The Congoublack tea processing method comprises the following steps of firstly, selecting single-bud or one-bud and two-leaf raw material of tea tree variety which is suitable for preparing black tea; then, processing by the following technology order, namely that placing fresh leaves into a withering tank to wither, rolling and kneading, naturally fermenting for 4h at normal temperature, reducing temperature and dewatering, blowing air to the fermented leaves for 10 to 15h, drying, forming of finished product, and sending into a warehouse. The Congou black tea processing method can solve the problemsof higher production condition requirement, larger cost, failure to ensure stable quality of the black tea and the like in the existing Congou black tea.

The invention relates to the technical field of food biology, in particular to a preserved beancurd maturing fermentation composite bacterial agent and a preparation method thereof. Pichia pastoris, Kodamaea ohmer and lactococcus lactis lactis strains with high enzymatic activity are selected ; activation, expanding propagation, protection agent addition and freeze drying are performed to obtain the composite bacterial agent with the healthy and strong strains, high activity, no degeneration and no bacteriophage infection. The composite bacterial agent is used for beancurd fermentation; the fermentation speed of the preserved beancurd can be effectively improved; the fermentation time required by the preserved beancurd production can be greatly shortened; the flavor of the preserved beancurd and the content of the amino acid nitrogen are improved; the finally produced preserved beancurd has the better flavor; the time required by production is greatly shortened; the economic benefits are improved.

The invention discloses a processing method of avocado leaf green tea. The processing method comprises the technological processes of fresh leaf picking, withering, enzyme deactivation, moisture regaining, blending, rolling, deblocking, shaping, drying, fragrance improving, refining, packaging and the like. Avocado leaves are used as main raw materials, the fresh leaves of orange osmanthus tea leaves are used as auxiliary materials, and the proportion of the raw materials is strictly controlled, so that the main components of the two components have a synergistic effect, the health-care effectof the green tea is enhanced, and the quality of the green tea is improved. The targeted processing technologies such as enzyme deactivating, rolling after enzyme treatment, fragrance improving and the like are provided, so that the effective components can be completely fused, the complex microscopic reaction is generated during the preparation process, and the processed green tea has characteristics of fresh and sweet taste, bright soup color, and special ginger sugar aroma; and the method is simple and easy-performing operation, and the economic benefits of the green tea and the effectiveutilization of avocado leaf resources are favorably improved.

The invention discloses chicken house air purifying equipment and belongs to the field of cultivation equipment. The chicken house air purifying equipment comprises a first circulation gas chamber and a second circulation gas chamber which are connected, wherein the first circulation gas chamber is arranged vertically, the second circulation gas chamber is arranged horizontally, the diameter of the first circulation gas chamber is smaller than that of the second circulation gas chamber, multiple purifying nets are arranged in the second circulation gas chamber, and the purifying nets are arranged vertically. The equipment has the advantages that high-cage cultivation can be achieved in humid and hot areas, the top-layer and bottom-layer cage cultivation environment of high-cage cultivation can be effectively improved, civil engineering investment can be reduced, and air quality in a chicken house is always maintained.

The invention discloses application of acarbose to preparation of a medicament or feed for ruminants, and in particular relates to application to preparation of a medicament or feed for increasing the pH value of a rumen and preventing or treating rumen acidosis of the ruminants. Due to the application of the acarbose, the rumen fermentation mode of a goat is changed; the pH value of the rumen is increased; and blood sugar in blood, cholesterol, triglyceride, blood urea nitrogen and serum total protein are not influenced obviously. In-vitro batched fermentation tests prove that the ph value during in-vitro fermentation is increased obviously and the gas production rate of rumen microorganisms within 24 hours is reduced after the acarbose is added. Due to the application of the acarbose, the rumen pH value of the ruminants can be effectively increased and rumen acidosis can be prevented or treated.