682results about How to "Speed up fermentation" patented technology

The invention relates to an aroniamelanocarpa fruit wine and a brewing method thereof. The fruit of aroniamelanocarpa is taken as raw material and is made into fruit juice, fruit wine microzyme is selected for use and put into the fruit juice according to the proportion being 5-10% of the weight of the fruit juice, and the aroniamelanocarpa fruit wine is brewed with the alcohol content of 5-13% (v/v) and the total sugar content of 4.0-80.0g/L. The brewing technique of the invention comprises preparing the fruit juice, inoculation and fermentation, aging and store maturity, purifying wine body as well as filtration and sterilization, and the most advanced fermenting and purifying technique can be adopted by the production. The product of the invention has unique flavor, slightly acerbic and fresh taste, mellow mouthfeel, pleasing aroma and wide applicable people. The fruit wine contains multiple nutritional functional components such as anthocyanin, flavone, polyphenol active substance, vitamins antioxidant, mineral composition, polyoses, organic acid and the like which are rich in the fruit of aroniamelanocarpa, and has good effects of oxidation resistance, ageing prevention, blood pressure regulation, vessel relaxing, blood-fat reduction, anti-inflammation and detoxification, radiation resistance, etc.

The invention discloses a livestock and poultry feces organic fertilizer fermentation compound functional package, which comprises a compound functional package A and/or a compound functional packageB. The compound functional package A comprises a compound microbial agent, a compound enzyme preparation, humic acid, white spirit vinasse powder and zeolite powder; the compound functional package Bcomprises isomaltooligosaccharide, molasses meal, monopotassium phosphate, magnesium sulfate, ferrous bisglycinate, manganese bisglycinate, bamboo vinegar powder and citric acid. The package A and thepackage B are combined, the fermentation speed can be greatly increased, quick heating deodorization and thorough decomposition can also be achieved in the low-temperature season, diseases and insect pests and antibiotic residues can be effectively removed, the quality is stable, the quality guarantee period is long, and practicability is high. The invention further discloses a preparation method and application of the compound functional package, the compound functional package is used for livestock and poultry feces organic fertilizer fermentation, the harmless treatment efficiency is high, resource utilization is high, an obtained organic fertilizer product is high in functionality and comprehensive in nutrition, and has no toxicity, stink, harm and pollution, and the organic fertilizer use standard requirement is met.

The invention discloses a production method of a high-salt diluted and low-temperature fragrant soy sauce, which comprises the following steps of: (1) curing raw materials including wheat and defatted soybeans, and then uniformly mixing the wheat and the defatted soybeans; (2) inoculating aspergillus oryzae strains to the obtained raw material mixture so as to obtain a yeast; (3) cultivating the yeast for 44-48 hours at a temperature of 25-30 DEG C so as to obtain a mature yeast; (4) adding 2.0-2.5 weight times of saline water into the mature yeast so as to obtain a raw soy sauce mash; (5) moving the raw soy sauce mash to the inside of an airtight fermentation tank for fermenting: firstly fermenting for 23-27 days at a temperature of 13-17 DEG C, then continuing to ferment at a temperature of 28-32 DEG C, and on the 28-32nd days, adding mixed fermentation strains into the fermentation tank and continuing to ferment; in the process of fermentation, stirring by using a compressed air flow; and fermenting for more than six months so as to obtain a mature soy sauce mash; and (6) squeezing and filtering the mature soy sauce mash so as to obtain the low-temperature fragrant soy sauce. According to the invention, the conversion rate of proteins in raw materials is high, and the contents of ammonia nitrogen, total nitrogen, soybean peptides and soybean oligosaccharides in the prepared soy sauce are high.

The invention relates to a technology for co-composting of blue-green algae and polluted bottom sediment, and belongs to the technical field of environmental engineering. The technology comprises the following steps: at first, heavy metal in the polluted bottom sediment is removed by adopting a bioleaching technology, then blue-green algae and the polluted bottom sediment are mixed, the physicochemical property of the mixture of the blue-green algae and the bottom sediment is regulated to the condition needed by growth of aerobic fermentation microorganisms through adopting conditioners such as straws, rice husks, bran, spent mushroom composts, dregs of decoctions, wood chips and the like by means of the characteristics of high water content of the blue-green algae and C/N ratio imbalance and the like, a certain quantity of nitrogen conserving agents is added, and then a forced ventilation fermentation manner is adopted in a compost factory, the temperature of the compost is increased to be more than 60 DEG C within an extremely short time, the high-temperature fermentation period is kept for about 15 days, and the compost is transferred in a secondary fermentation zone till the compost is decomposed thoroughly after the high-temperature fermentation period is ended. The technology achieves the cleanness of the polluted bottom sediment and large-scale treatment of the quick composting of blue-green algae and the polluted bottom sediment, and combines the harmlessness and the reclamation of the algae and the polluted bottom sediment organically.

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 composite leavening agent combining xylanase with multiple strains and a method for fermenting a straw feed. The leavening agent consists of the following components in part by weight: 4 parts of xylanase, 2 parts of lactobacillus acidophilus, 2 parts of propionibacterium, 2 parts of saccharomyces cerevisiae, 3 parts of bacillus subtilis, 1 part of lactobacillus plantarum and 1 part of bacillus coagulans, wherein the xylanase can quickly degrade cell walls of straw plants and release nutrient substances; and under the synergistic effects of a plurality of microorganisms, fermentation speed is increased, fermentation period is shortened, fermentation activity is enhanced, protein conversion rate is increased and fermentation cost is lowered. The prepared fermented straw feed has low cellulose content, high protein content, high viable count, long retention period, soft and wet feel, strong acid incense, high palatability and high nutritional value. The problem of low resource utilization ratio of crops such as straws and the like is solved; simultaneously, environmental pollution is reduced; and the leavening agent and the method have high economic benefit and social benefit.

The present invention relates to a technique which utilizes animal and poultry feces as material to prepare biogas underground by anaerobic fermentation, which belongs to the technical field of environment-friendly energy. The technique utilizes the cheap animal and poultry feces as material, in which liquid dung or active sludge perennially accumulated in a farm is added when fermentation is started; high temperature can ensure good growth, thus increasing fermentation efficiency; by a high temperature of 58 DEG C plus or minus 1 DEG C and 8 to 30 grades of anaerobic fermentation, the degradation period of feces and sludge can be shortened; harmful bacteria can be thoroughly sterilized in order to ensure harmlessness; moreover, the post-fermentation biogas residue and biogas slurry can be used as high-quality organic manure; and the produced residual heat can be used for fermentation heat supply or factory heat preservation and heating.

The invention discloses an anchovy cooking liquor seafood sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The anchovy cooking liquor seafood sauce is compounded by the following components in percentage by weight: 70%-80% of anchovy cooking liquor extract, 5%-10% of spirulina powder, 3%-5% of lecithin powder, 0.1%-0.3% of five spice powder, 0.3%-0.7% of monosodium glutamate, 3%-5% of corn starch, 5%-10% of salt, 2%-4% of white sugar, 0.2%-0.5% of disodium succinate and 0.01%-0.03% of antioxidant. The anchovy cooking liquor seafood sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments, not easy to deteriorate by oxidization and agglomerate and get damp, and long in quality guarantee period. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

The invention provides a preparation method of fruit ferment. The preparation method comprises the following steps: carrying out anaerobic fermentation by inoculating anaerobic bacterium strains, filtering the obtained fermentation products, saving the filtrate (A), keeping on inoculating aerobic bacterium strains to peels and dregs of fruits to carry out aerobic fermentation for 5 to 15 days, then adding liquor, keeping on fermentation for 5 to 10 days, then filtering the fermentation products, condensing the filtrates, then merging the condensed filtrates, adding molasses, inoculating beneficial bacteria to the mixed filtrate, and sealing the mixed filtrate for 10 to 20 days to obtain the environment-friendly ferment. The preparation method can effectively avoid the mildew of fruit peels during the fermentation process, thus the content of nitrite is reduced, the obtained ferment prepared from fruit peels is healthy and unique, at the same time, the ferment content is increased, the function of the ferment is improved, moreover, the wastes (fruit peels) are converted into valuable resources, and the utilization of wastes is promoted.

The invention discloses a method for fermenting cigar filling leaves. The method is characterized by comprising the following steps: controlling the water content of the cigar filling leaves which are subjected to impurity removal and modulation to be 30+/-2%, and tidying the cigar filling leaves into cigar leaf bundles of which the leaf tips are towards the same direction; stacking the cigar leaf bundles to form a rectangular cigar leaf stack; covering a layer of hessian cloth on the surface of the cigar leaf stack to be used as an air permeable heat-insulating layer; inserting temperature measuring probes into the cigar leaf stack; overturning the stack when the stack filling temperature measured by any temperature measuring probe reaches the alarm upper limit temperature or is in the trend of reducing; after the fermentation is finished, airing the cigar leaves, reducing the moisture of the cigar filling leaves to be 20+/-2%, and packaging for storage. According to the method, the appearance, the absorbed smell and the quality consistency of the cigar filling leaves can be obviously improved, the content of a harmful ingredient NNK in raw materials can be reduced, and the industrial availability of the cigar leaves can be improved.

The invention discloses a fermentation device for the rapid thorough decomposition of livestock excrements and a using method and effects thereof. The device is beautiful and practical in design, has hollow cylinder shaped appearance, and comprises a fermentation system, a monitoring system, a ventilation system, a percolation and collection system and a heat preservation system. The device can carry out sensing determination on temperature and humidity, gas and pressure, and in combination with sampling analysis, provides timely and comprehensive data for the fermentation of livestock; the device can be subjected to full-sealed heat preservation, the temperature and pressure of the device can be controlled, the highest fermentation temperature is 55-60 DEG C, and the pressure is 0.02-0.03 Mpa; according to sampling, discharging, cleaning and appearance requirements, auxiliary tools such as a sampling tube and a discharge scraping rake are arranged and a design for preventing materials from falling into an air distribution chamber from a fermentation chamber is performed; under the action of temperature and pressure control and the like, the device is adopted for fermenting livestock excrements, through contrast in the aspects of available nutrients, bacterial count, escherichia coli and fermentation period, the fermentation effect of the device is better than those of temperature/pressure-uncontrollable devices and comparable common plastic buckets with a same volume, temperature/pressure-controllable fermentation is implemented in 12-15 days, and temperature/pressure-uncontrollable fermentation is implemented in 18 days, 42 days in contrast.

The invention discloses preparation for a humic-acid-contained water-soluble fertilizer by utilizing molasses alcohol fermentation liquid. The preparation comprises the following steps: using molasses fermentation liquid with a brix of 45 to 75% as a main raw material, adding biological bacteria with a weight accounting for 0.5 to 5% of the weight of the molasses fermentation liquid, carrying out uniform mixing and then carrying out placing in a fermentation pool, carrying out fermentation at 30 to 60 DEG C for 32 to 40 hours, then carrying out high-temperature inactivation at 200 to 250 DEG C, adding a water-soluble nitrogen fertilizer, a water-soluble phosphate fertilizer and a water-soluble potash fertilizer with a total weight accounting for 15 to 40% of the weight of the molasses fermentation liquid, and carrying out filtering and removing sediments so as to obtained the humic-acid-contained water-soluble fertilizer. According to the invention, rich humic acid, organic matters, amino acid and plant-needed trace elements like nitrogen, phosphorus and potassium contained in the molasses fermentation liquid are utilized to effectively improve soil, so the organic matters are increased; fertilizer efficiency is strengthened; growth of plants is promoted; and requirements for integration of water and fertilizers in modern agricultural science and technology can be met; meanwhile, useful substances like the trace elements, the organic matters, amino acid and humic acid in the molasses fermentation liquid are fully utilized to return to a field, so wastes are turned into treasures.

The invention belongs to the field of diary product processing and manufacturing, and relates to a yoghurt preparation method. The mixed leavening agent is composed of streptococcus thermophilus, lactobacillus plantarum, and bifidobacterium animalis. The weight ratio of mixed inoculant (streptococcus thermophilus and lactobacillus bulgaricus): bifidobacterium V9: lactobacillus plantarum PP12 is 2:1:1; wherein the preservation number of bifidobacterium V9 is CGMCC No.4473, and the preservation number of lactobacillus plantarum PP12 is CGMCC No.8871. The bifidobacterium V9 and lactobacillus plantarum PP12 generate a synergetic effect on yoghurt fermentation. The nutrients of fermented yoghurt are prominently increased; moreover, the yoghurt is enabled to have a certain flavor and structure; the growth and reproduction of spoilage bacteria and pathogenic bacteria in yoghurt are effectively inhibited; the shelf life of yoghurt is prolonged, and the quality and safety of yoghurt are improved.

The invention discloses a yogurt fermentation agent. The yogurt fermentation agent is prepared from lactobacillus bulgaricus JMCC0018 and streptococcus thermophilus JMCC0019 according to the viable count ratio of 1 to (100 to 10000). The yogurt fermentation agent is prepared by combining probiotic bacteria with good fermentation properties and is used for fermenting milk to prepare yogurt, so thatflavor requirements of consumers are met. The invention further discloses a preparation method and application of the yogurt fermentation agent and a preparation method of the yogurt. The fermentation agent disclosed by the invention is prepared by compounding the lactobacillus bulgaricus JMCC0018 and the streptococcus thermophilus JMCC0019 and is used as the fermentation agent to prepare the yogurt; the yogurt fermentation agent has a rapid fermentation speed and the prepared yogurt has good flavor and aweak sour aftertaste.

The invention provides a producing technique of natural pollen fermenting products. The producing technique of the natural pollen fermenting products utilizes an advanced aerodynamical smashing technique and biological fermenting apparatus and technique. Natural pollen is raw materials. The natural pollen can be smashed and extine of the natural pollen can be broken by utilizing aerodynamical force and pollen protein can be degraded into amino acid and polypeptide by adding probiotic fermentation microorganism. A natural pollen fermenting product can be obtained, wherein the natural pollen fermenting product has rich nutrition and massive probiotic materials. The natural pollen fermenting products finally can be processed into products after drying and smashing. The producing technique of the natural pollen fermenting products can overcome various defects of the natural pollen. The obtained product is fine and smooth in taste and moderate in sour and sweet without bitter and stink. The natural pollen fermenting products can reduce stomach discomfort rate of human body caused by eating the pollen and reducing blood fat effect of the natural pollen fermenting products is better than the natural pollen obviously.

The invention discloses a process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans. The method comprises the following steps: removing impurities of fresh black beans; soaking; steaming at high pressure to ensure that proteins are denatured properly and cooling; inoculating aspergillus oryzae for enlarge cultivation and uniformly stirring for fermentation starter propagation; naturally cooling prepared cooked yeast, wherein protease activity is 800-1,200 unit/g dry basis (based on neutral protease); adding hot water and stirring; rapidly draining and adding small amount of salt or white spirit; uniformly stirring and compacting and putting into a sealing interlayer tank for heat-preservation fermentation so that fermented amino acid nitrogen is up to more than 0.55 percent; finally, dehydrating and drying by using continuous flow belt type drying equipment so that the water content of the product is less than 15 percent, the amino acid nitrogen is more than 0.85 percent, and the bacterial quantity is less than 103 cfu/g. The quality of the product is stable, the key procedures of each process are controlled in an interlocking mode and have synergistic effects, and the process from material input to acquisition of finished product only needs 15-25 days. The method is short in process period and stable in quality, and a production method and a production process with high efficiency, standardization, large scale, continuity and feasibility are provided for safe and convenient low-salt or salt-free Liuyang salt black bean products.

The present invention provides a pickled chili production technology which includes four steps: fermented saline water producing, chili cleaning, pickled chili producing, packaging and storing In the process of producing the saline water, biological fermentation liquor and cucumber juice are added and the fermentation temperature and pH are controlled, which enables the number of lactic acid bacteria in the saline water to be rapidly increased and the pickled chili products to be low in salt amount and fast in production time and to have a large number of probiotic bacteria. The pickled chilies can maintain the microflora in human body, promote digestion, increase appetite, reduce cholesterol, etc. Besides, after repeated tests, the technology conditions used in the production process are continuously optimized, so that the lactic acid fermentation speed and efficiency are greatly improved. At the same time, a traditional Chinese medicinal bag consisting of radix angelicae, prepared radix licorice, fructus amomi and other components is added to the saline water, which enables the prepared pickled chili to have efficacies of curing chronic colitis, peptic ulcer and other diseases.