38results about How to "Slow down fermentation" patented technology

The invention discloses a citrus pulp feed additive. The additive is characterized by comprising the following raw materials in percentage by weight: 10 to 40 percent of urea, 10 to 40 percent of incised notopterygium rhizome, 2 to 8 percent of potassium sorbate and the balance of carrier. The variation coefficient of the citrus pulp feed additive is less than 7 percent and the moisture of the citrus pulp feed additive is less than 10 percent, so that the citrus pulp feed additive is difficult to deteriorate and easy to store; meanwhile, citrus pulp silage prepared by adding the additive into fresh citrus pulp and performing fermentation is uniform and stable, and is difficult to deteriorate and easy to store. The raw materials of the citrus pulp feed additive are readily available and have low cost, and the preparation method of the additive is simple and easy to operate. The citrus pulp silage prepared by adding the citrus pulp feed additive into the fresh citrus pulp and performing fermentation has high palatability and high nutritive value, improves the feeding value of the citrus pulp as a pig or milk cow feed in China, improves the economic benefit, successfully utilizes a great amount of citrus pulp produced during factory production, changes the waste material into things of value, protects the environment and saves the resources.

The invention discloses citrus residue silage. The citrus residue silage is characterized by being prepared from the following raw materials based on the percentage of the total weight of the citrus residue silage: 1 to 5 percent of citrus residue feed additive, 10 to 20 percent of lees and 10 to 20 percent of bran, wherein the citrus residue feed additive consists of the following raw materials in percentage by weight: 10 to 40 percent of urea, 10 to 40 percent of yeast, 2 to 8 percent of potassium sorbate and the balance of carrier. The citrus residue silage has good palatability and high nutritional value, is easily stored, and has low production cost; the feeding value of Chinese citrus residues used for pig or cow feed is improved, the grains are saved, and the economic benefit is improved; and the raw materials are easily obtained, a large amount of citrus peel residues produced in factories are successfully utilized, wastes are changed into valuable, the environment is protected and the resources are saved. A preparation method for the citrus residue silage is simple and easy in operation, and effectively reduces the energy consumption of citrus residue feed production.

The invention relates to a production technology of Fen-flavor liquor, particularly to Bailong liquor produced with a clear lees method. According to the brewing technology, an underground pit of continuous lees liquor and a solid-state fermentation mode are adopted, a raw material pretreatment process of clear lees Erguotou is adopted, a traditional method of liquor steaming and raw material steaming for the continuous lees liquor is changed, and raw and foreign flavors in the liquor are removed. The liquor has the benefits as follows: the liquor yield and the quality tend to be stabilized and are improved with artificial hard liquor and national standard Chinese koji combined method, and meanwhile the aroma is a corn, wheat, broomcorn and barley combined flavor.

The invention discloses a preparation method of artichoke tea. The artichoke tea is obtained through work procedures of bud picking, bud blade separation, green leaf cooling, tea parching, wrapping-twisting, press forming, scattering, baking and the like. The preparation method of the artichoke tea solves the problems of low dissolution rate of cynarin, harsh taste and the like of the original tea preparation method through direct artichoke fresh fruit drying; the process is simple; the processing and the manufacturing are easy; the large-range popularization and application can be realized; the tea preparation technical flow process is scientific and advanced; the prepared tea has high quality; the sweet and fragrance of the artichoke tea is well remained.

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 present invention proposes a solid substrate for plant growth, which uses Chinese fir chips as the main component, which will produce juice under heating conditions and be bonded to each other without adding additional adhesives to form a solid substrate in the form of a compressed block, which is convenient for handling and modules It can also inhibit the growth of plant roots and prolong the service life of the solid substrate; in addition, the fir chips are slowly fermented during use and slowly release nutrients, which can control the growth rate of plants and prolong the life of the solid substrate. Service life; adding charcoal powder can inhibit mold and disinfect; by controlling the proportion and particle size of fir sawdust and charcoal powder, the overall solid matrix can maintain a suitable water retention rate, which can provide sufficient water retention while ensuring ventilation. A large amount of water is used for plant growth; adding inhibitors slows down the fermentation speed and slowly releases nutrients, which can control the growth rate of plants and prolong the service life of the solid substrate.

The invention relates to the field of food biotechnology, in particular to a fermented bean curd ripening-promoting fermentation compound bacterial agent and a preparation method thereof. In the present invention, the strains of Pichia pastoris, Saccharomyces ormokoda and Lactococcus lactis subsp. lactis with high enzyme activity are selected, and the strains are robust, high in activity and non-degradable through activation, propagation, addition of protective agent, and freeze-drying. A complex bacterial agent that does not infect phages. The composite microbial agent of the present invention is used for fermented bean curd, which can effectively increase the fermentation speed of fermented bean curd, greatly shorten the post-fermentation time required for fermented bean curd production, and improve the flavor and amino acid nitrogen content of fermented bean curd, so that the fermented bean curd obtained in the final production The flavor is better, and the time required for production is greatly shortened, and the economic benefit is improved.