38results 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 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 golden camellia dark tea and a processing technology thereof. The golden camellia dark tea is prepared from, by weight, 30-80% of fresh leaves of golden camellia tea and 20-70% of loose tea of finished dark tea products. The processing technology comprises the steps of preparation, fixation, rolling, mixture storage, moisture regaining, fermentation, drying, aroma increasing and filling. The golden camellia dark tea is organic integration of ingredients, beneficial to the human body, in the golden camellia tea and the dark tea, compared with the golden camellia tea and the dark tea, the golden camellia dark tea is higher in health care efficacy, the cold nature of golden camellia tea leaves is eliminated, the taste is improved, and consumer groups are expanded.

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 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 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 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 henhouse air circulation purifying apparatus and belongs to the field of breeding apparatuses. The henhouse air circulation purifying apparatus comprises a first circulation air chamber and a second circulation air chamber which are connected with each other. The first circulation air chamber is arranged in the vertical direction and the second circulation air chamber is arranged in the horizontal direction. The diameter of the first circulation air chamber is less than that of the second circulation air chamber. A plurality of purifying nets are arranged in the second circulation air chamber in the vertical direction. The henhouse air circulation purifying apparatus allows high cage breeding in hot and humid areas, and can effectively improve the breeding environment of top-layer cages and bottom-layer cages of high cage breeding, reduce the civil engineering investment, and always guarantee the air quality in henhouses.

The invention provides a plant growth solid medium prepared from Chinese fir sawdust as the main ingredient; the Chinese fir sawdust can be pulped under heating and adhered mutually without any extrabinders so as to form the solid medium in a compressed block shape; the solid medium is convenient to be carried and mounted in a modular mode, has a certain inhibiting effect to growth of the plant root system, and has longer service life. Besides, the Chinese fir sawdust ferments slowly during use and releases nutrient components slowly, and thus growth speed of plants can be controlled while service life of the solid medium can be prolonged. Adding of powdered carbon has effect of inhibiting mould and disinfecting. Usage proportion and grain size of Chinese fir sawdust and powdered carbon are controlled so that the solid medium keeps a proper water-retention rate, good breathability is guaranteed while enough moisture can be supplied for growth of plants. Fermentation speed is reduced by adding of an inhibitor, the nutrient components are released slowly, and accordingly growth speed of plants can be controlled while service life of the solid medium can be prolonged.

The invention belongs to the field of food, particularly relates to a pickle preparation technology in the field of food, and particularly relates to an industrial method for preparing a pickled Chinese cabbage product by fermenting green mustard. The method comprises the steps of 1) raw material selection and pretreatment; 2) quickly starting fermentation for the first time, and carrying out sand-sealed fermentation for 15 to 30 days; (3) carrying out second-round storage and shallow fermentation, and carrying out sand-sealed fermentation for 90 to 120 days again; and (4) carrying out third-round aroma enhancement fermentation for 10 to 15 days to obtain the fermented pickled Chinese cabbages. According to the method, through three rounds of fermentation, vegetable salting water is recycled; spices and other auxiliary materials are added, so that vegetables are more mature in fermentation and better in flavor; by recycling the vegetable salting water, the utilization efficiency and benefit of water can be improved; more nutrient substances are provided for later fermentation; the special flavor is achieved; the salting degree is reduced; resource waste is avoided; and the production cost is saved.

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 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 waste classification and recovery device. The device comprises a box body and an upper cover hinged to the box body, a filter screen is arranged at the lower part in the boxbody, and a crusher is arranged on the filter screen; an air inlet hole is formed in the side wall of the box body below the filter screen; a metal collecting box is arranged on the side wall of the box body; the upper cover comprises an exhaust chamber and a collecting chamber which are arranged from top to bottom, and an exhaust port is formed in the side wall of the exhaust chamber; a notch isformed in the collecting chamber, and a negative pressure fan is arranged at the top of the collecting chamber and communicates with the exhaust chamber; a solar cell panel is arranged outside the exhaust chamber; a small door is arranged on the side wall of the collecting chamber, when garbage is thrown, the upper cover is lifted through a handle, the garbage is thrown into the box body, then thegarbage is crushed by the crusher in the box body, and negative pressure is formed in the outer exhaust box body by the negative pressure fan; some light paper and plastic pockets which are smashed by the crusher can be sucked away to enter the collecting chamber, and the liquid directly penetrates through a filter screen at the lower part of the box body to flow away; and metal garbage is directly put into the metal collecting box for collection.

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 present invention relates to a vacuum-sealed container comprising: a container body (10); a container cover (20) which is attached to / detached from the upper surface of the container body (10), and which has a pair of hinge portions (22) formed on the upper surface thereof and spaced from each other; a handle (30) comprising a pair of rotating cylinders (31) having first ends rotatably coupledto respective hinge portions (22) of the container cover (20) and having channels (34, 35) formed therein so as to communicate with the container body (10), a pair of elevating bars (36) coupled to second ends of respective rotating cylinders (31) to be able to move upward / downward, and a connecting bar (37) for connecting the elevating bars (36), a ventilation channel (38) being formed in at least one rotating cylinder (31) or in the elevating bar (36) such that the channels (34, 35) communicate with the outside; a first check valve (40) that opens / closes first ends of the channels (34, 35)of the handle (30) as the elevating bars (36) of the handle (30) move upward / downward; and a second check valve (50) that opens / closes the ventilation channel (38) as the elevating bars (36) of the handle (30) move upward / downward.

The invention discloses a multifunctional garbage can with a classified collection function. The multifunctional garbage can with the classified collection function includes a base, garbage can bodies, springs and fixing rings. First columns are fixedly connected to both sides of the upper surface of the base, and second columns are arranged between the first columns. Dumping ports are fixedly connected between the first columns and the second columns, and garbage can bodies are disposed below the dumping ports. First rotating shafts are disposed on both sides of the garbage can bodies, bearing seats are fixed to the inner sides of the first columns and the second columns, the bearing seats are fixedly connected with the first rotating shafts, and second rotating shafts are disposed insidethe first columns. The multifunctional garbage can with the classified collection function has the function of sorting and recycling garbage, and the speed of garbage fermentation can be slowed down.At the same time, a propaganda cabinet is arranged on the multifunctional garbage can, can be used by sanitation companies to change different propaganda newspapers, and functions are diversified. The built-in two garbage can bodies are arranged to be in a foot garbage clearing mode, the burden on sanitation workers is reduced, and practicability is high.

The invention discloses kitchen waste recycling treatment equipment. The kitchen waste recycling treatment equipment comprises a machine body, wherein a crushing cavity is formed in the machine body, a closed door cavity with a rightward opening is formed in the right end surface, corresponding to the lower end of the crushing cavity, of the machine body, and a waste recycling channel is formed between the left wall surface of the closed door cavity and the right wall surface of the crushing cavity in a communicating mode; and a waste storage device is placed in the waste recycling channel. According to the invention, shredding and disinfection treatment is carried out on kitchen waste, the shredded waste is extruded, residual oil stains on the kitchen waste are effectively removed, and redundant water is extruded and separated, so that the fermentation speed during waste storage is decreased, and the emission of odor in the equipment is avoided; and meanwhile, oil stains attached to the inner wall surface of the crushing cavity can be scraped off, attachment of the oil stains is prevented, the interior of the equipment is kept clean, and bacterium breeding is reduced, so that landfill decomposition for the treated kitchen waste is accelerated.

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 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 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 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 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 multi-stage hennery air purification equipment and belongs to the field of breeding equipment. The multi-stage hennery air purification equipment comprises a first circulating air chamber and a second circulating air chamber which are connected with each other, the first circulating air chamber is arranged vertically while the second circulating air chamber is arranged horizontally, the diameter of the first circulating air chamber is smaller than that of the second circulating air chamber, and a plurality of purification nets are vertically arranged in the second circulating air chamber. The multi-stage hennery air purification equipment can be used for high-cage breeding in hot and humid areas and is capable of effectively improving top and bottom cage breeding environments in high-cage breeding, reducing civil engineering investment and guaranteeing air quality inside henneries constantly.

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 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.