32results about How to "The fermentation process went well" patented technology

The invention relates to a biodegradable sludge-compost fermentation conditioning agent. The sludge-compost fermentation conditioning agent comprises an organic conditioning agent and decomposed sludge with the mass ratio of 1:4-10. In order to promote decomposing of compost, accelerate heating of compost, shorten fermentation period and effectively reduce odor for promote smooth performing of the fermentation process, a sludge compost additive can be added according to the circumstance. The addition amount of the sludge compost additive is 0.05%-1% by weight of decomposed sludge. The conditioning agent is biodegradable, free of residue, free of secondary pollution, high in mechanical strength and good in water adsorption property, is capable of effectively improving the sludge compost structure and improving oxygen diffusion efficiency, and also is recyclable through screening, helps to reduce the usage amount of the fresh conditioning agent and reduce sludge processing cost, and has good environment benefit and considerable economic benefit.

The invention discloses Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and a processing method thereof. The processing method comprises the following steps: (1) screening Chinese wampee leaves and Chinese wampee fruits; (2) preparing fermented juice; (3) performing early-stage separated fermentation; (4) performing later mixed fermentation; (5) performing aging; and (6) preparing a finished product. By adopting the method, Chinese wampee leaves and Chinese wampee fruits are mixed to make fermented wine for the first time, and the key problems of juice preparation, enzyme treatment, early-stage separated fermentation, later mixed fermentation, filtering and the like are mainly solved. High-temperature treatment is avoided in the whole process, so that on the basis that the quality of fermented wine is ensured, flavor substances and active components in the Chinese wampee leaves and the Chinese wampee fruits are not damaged. Wine residues are maintained in a fermentation system all the time, so that the faint scent of the Chinese wampee leaves, the fruit fregrnace of the Chinese wampee fruits and the special fragrance of fermented wine are generated; and meanwhile, antioxidation active substances in raw materials are maintained, and the fruit wine has the effects of invigorating the stomach and removing food retention, circulating qi and relieving pain, quenching cough and relieving asthma and the like.

The invention discloses a black garlic fermenting and drying device. With the adoption of the black garlic fermenting and drying device, the uniformity of a flow field in a fermentation chamber can be realized, and the energy consumption during fermentation and drying is reduced. An air supply static pressure box is arranged at an air supply outlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through air supply grilles. A return air static pressure box is arranged at a return air inlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through return air grilles. An air outlet of an air supply fan is connected with the air supply outlet of the fermentation chamber through an air supply pipe, and the return air inlet of the fermentation chamber is connected with a return air pipe. The return air pipe is divided into two paths, wherein one path is connected with an outlet of a heater in parallel and then communicated with a return airway, and the other path is connected with a hot air inlet of a heat regenerator. A fresh air inlet of the heat regenerator is communicated with the outside through a fresh air valve and a fresh air filter, and a fresh air outlet of the heat regenerator is connected with an inlet of the heater through a fresh air pipe. In the black garlic fermenting and drying device, air is supplied and returned by adopting static pressure, so that the uniformity of the flow field in the chamber is high; in addition, the return air heat is adopted, and the fresh air is heated by utilizing exhaust air heat, so that the comprehensive efficiency is high.

The invention discloses ferment liquid for pets to drink and a preparation method of the ferment liquid, and particularly relates to a compound fruit and vegetable stock solution prepared from the following raw materials of apples, bananas, pitayas, black Chinese wolfberries, lemons and onions. The preparation method comprises the following steps of performing filtering, then blending and adding oligosaccharide, vitamins, honey and the like, performing homogenizing, and then performing subpacking so as to prepare the ferment liquid. The fruit and vegetable ferment liquid is high in vitality ofvarious extracellular enzymes, and reasonable in proportion of the components, the components are notable in synergistic effects, the internal metabolism can be obviously promoted, foods in intestines can be effectively decomposed, intestine garbage is eliminated, and beneficial microorganism flora in the intestines can be maintained. The production technology is simple and easy to operate, is suitable for industrialized production, and has favorable economic benefits and social benefits.

The invention belongs to the technical field of food processing, and particularly discloses a processing method for puffed crisp chips of dragon fruit pomace and seeds. The invention provides the puffed crisp chips of dragon fruit pomace and seeds, and the processing method thereof. The processing method comprises the following steps: 1) pretreatment of the pomace and seeds: mixing a pomace-seed mixture and a compound bacterial solution, carrying out fermenting, and performing microwave treatment and stirring treatment to obtain a pomace-seed pretreated product; 2) preparation of a blending agent: mixing starch, butter, milk powder and the like to obtain the blending agent; 3) mixing treatment of raw materials: mixing the pomace-seed pretreatment product with the blending agent, and carrying out rolling and slicing to obtain pre-puffed slices; and 4) puffing: carrying out variable-temperature and pressure-difference puffing treatment, surface agent spraying treatment and microwave puffing treatment successively to obtain the puffed crisp chips. The invention also provides the puffed crisp chips prepared by the processing method. The puffed crisp chips have good quality and high quality.

The invention relates to a system and a method capable of preventing microbiological contamination during inoculation of microbial fermentation, belonging to the technical field of microbial fermentation. The system comprises an inoculating bottle and a fermentation tank, wherein a rubber plug is arranged in the bottleneck of the inoculating bottle, a first through hole is formed in the middle ofthe rubber plug, a gland is arranged at the outer side of the bottleneck, the gland tightly presses the rubber plug into the bottleneck, and a second through hole concentric with the first through hole is arranged in the middle of the gland; the fermentation tank comprises a tank body and a sealing cover arranged on the tank body, a material supplementing pipe is arranged on the sealing cover, a material supplementing valve is arranged on the material supplementing pipe, a first short joint and a second short joint connected in sequence are arranged between the material supplementing valve andthe sealing cover, an inoculating valve is arranged between the first short joint and the second short joint, a latex hose sleeves the tail end of the second short joint, an insertion head made of astainless steel tube sleeves the tail end of the latex hose, the insertion head made of the stainless steel tube is inserted in the first through hole and the second through hole, and an emptying valve is further arranged on the sealing cover. With the system and the method provided by the invention, the problem that microbiological contamination easily occurs during inoculation of microbial fermentation can be solved.

The invention discloses lycium ruthenicum wine, a preparation method thereof and compound wine, and the preparation method of the lycium ruthenicum wine comprises the following steps: selecting completely mature lycium ruthenicum, removing stems, and crushing into lycium ruthenicum slurry with peel; adding white granulated sugar and honey into the lycium ruthenicum pulp, and adjusting the sugar degree of the lycium ruthenicum pulp until the sugar degree reaches 180g/L or above; adding SO2 and pectinase into the lycium ruthenicum pulp obtained in the step 2 for enzymolysis to obtain lycium ruthenicum juice; inoculating saccharomyces cerevisiae and non-saccharomyces cerevisiae into the lycium ruthenicum juice, carrying out mixed fermentation at room temperature, sampling every day in the fermentation process to determine the change of the sugar content in the lycium ruthenicum juice, and ending alcoholic fermentation after the sugar content does not change any more; and separating the fermented alcohol residue juice, filtering by using diatomite, clarifying, bottling and storing. According to the method, the lycium ruthenicum is used as the raw material, and the wine is brewed by co-fermenting the saccharomyces cerevisiae and the non-saccharomyces cerevisiae, so that the positive effect of the non-saccharomyces cerevisiae can be played, the aroma quality of the lycium ruthenicum wine can be improved, and the smooth completion of the fermentation process can be ensured.

The invention relates to a convenient type straw treating device with a crushing function and based on internet of things. The convenient type straw treating device comprises a shell, a feeding pipe,an air outlet pipe and an electromagnetic valve, wherein the shell is internally provided with a pushing mechanism, a blocking mechanism, a crushing mechanism, a guide pipe, a storage chamber and a reaction chamber; the pushing mechanism comprises a first motor, a fixed rod, a cam, a disc, a gear, a rack, a sliding groove and a pushing plate. The convenient type straw treating device with the crushing function and based on internet of things has the beneficial effects that straws are pushed by the pushing mechanisms, and are crushed by the crushing mechanism simultaneously, so that the strawsare sectioned, further the contact area between the straws and bacteria is enlarged, the fermentation rate is increased and the practicability of the straw treating device is enhanced; an oxygen removing agent is sprayed by an oxygen removing mechanism, and then the content of oxygen in the reaction chamber 7 is maintained to be within 0.1%, so that a good living environment is provided for anaerobic bacteria, the fermentation process can be smoothly conducted, and further the convenience and the market competitiveness of the straw treating device are improved.

The invention discloses a method for cultivating microorganisms for a biological fermentation bed in an indigenous method and relates to the technical field of animal husbandry. The method for cultivating the microorganisms comprises the following steps that (1) a matrix is prepared, wherein wheat bran and humus soil are evenly blended; (2) medicinal liquor is prepared, wherein garlic, ginger, liquorice and Chinese cinnamon are respectively dipped in white spirits, so that a garlic spirit, a ginger spirit, a liquorice spirit and a Chinese cinnamon spirit are prepared; (3) the four types of medicinal liquor prepared through the step (2) is evenly blended; (4) the blended medicinal liquor and water are added to the matrix and accumulated for fermentation. According to the method for cultivating the microorganisms for the biological fermentation bed in the indigenous method, the humus soil is adopted for fermentation, so that materials are obtained conveniently, the adaptability of cultures is strong, the activity is high, the method is not limited to time and regions, the phenomena of biological fermentation bed death and biological fermentation bed failure are avoided, the service life of the biological fermentation bed is prolonged, and the cost of the biological fermentation bed is reduced.

The invention belongs to the technical field of health care wine preparation, and discloses a preparation method of cordyceps militaris health-care wine. According to the method, fresh cordyceps militaris sporophore is adopted as a raw material, and the cordyceps militaris health-care wine is prepared through fermentation, the rich protein components in cordyceps militaris are converted into smallmolecular substances such as small molecular peptides and amino acids which are easily absorbed by human bodies, the content of functional components such as cordycepin, adenosine and cordyceps polysaccharide in cordyceps militaris is effectively kept, and the defects that in the prior art, the dissolution rate of effective components of cordyceps militaris is low, the content of nutritional components is low, and the taste is poor are effectively overcome. The cordyceps militaris health-care wine obtained by the method disclosed by the invention is high in nutrient content, the cordycepin content can be up to 800mg/L, the adenosine content can be up to 50mg/L, and the cordyceps militaris health-care wine is unique in taste, rich in fragrance and mellow in wine body, and has the effects of resisting fatigue, enhancing the immunity of a human body and the like.

The invention provides an enzyme bath composition and a preparation method and application thereof, and belongs to the technical field of enzyme baths. The enzyme bath composition is prepared from theraw materials of a base material, rice bran, corn, yeast, bacillus subtilis, deodorizing bacteria, water and the like, wherein, yeast and bacillus subtilis are mainly used as fermentation bacteria toferment the base material, the deodorizing bacteria is mainly for degrading odor that may be produced by yeast and bacillus subtilis, and rice bran and corn mainly provide a large amount of nutrientsfor yeast, bacillus subtilis and the deodorizing bacteria to ensure the smooth progress of the fermentation process. Through the coordination of the raw materials, the enzyme bath composition is highin organic matter and nitrogen content, the organic matter in the enzyme bath composition can be fully decomposed by yeast, bacillus subtilis, the deodorizing bacteria and other bacteria into beneficial small molecules such as enzymes that are more easily absorbed by a human body so as to enhance the health care effect of the enzyme bath composition, meanwhile, the enzyme bath composition is fragrant in smell, and a good experience for a user is ensured.

The invention discloses nutrient soil for organic camellia oleifera cultivation, and belongs to the field of organic camellia oleifera. The nutrient soil is prepared from the following components in parts by weight: 50-70 parts of red soil, 7-10 parts of tea seed meal, 10-20 parts of animal manure, 2-5 parts of sepiolite powder, 2-4 parts of weathered coal, 3-4 parts of eucalyptus oil, 4-6 parts of wood dust, 0.5-2 parts of microbial population, 1-3 parts of sawdust, 2-4 parts of vinasse, 3-7 parts of mushroom residue, 5-10 parts of turf and 4-7 parts of perlite. The nutrient soil for the organic camellia oleifera cultivation is specially used for camellia oleifera planting, can serve for organic camellia oleifera production and has the advantages of high efficacy and low cost.

The invention discloses a method for brewing bamboo leaf wine rich in bamboo leaf flavonoids. The method comprises the following steps: steaming the soaked rice, cooling the material to 30-40 DEG C, adding improved yellow rice wine yeast and bamboo leaf powder, uniformly stirring the materials, fermenting the materials in a jar, adding sterile water after fermentation is started for 1-2 days, fully stirring to just submerge the materials, adding a compound enzyme preparation, continuously fermenting the materials for 10-30 days, smelling wine aroma, filtering, and pasteurizing, thereby obtaining the product. The bamboo leaf wine is prepared by utilizing improved yellow rice wine koji and an enzymolysis technology; the bamboo leaf wine is rich and mellow in wine body and has the special fresh scent of bamboo leaves, the wine yield of every 100 jin of rice is 150-180 jin, the alcoholic strength is 12-18 degrees, the content of bamboo leaf flavone reaches 2.5-5 mg/ml, and the technical indexes such as flavor, wine yield and bamboo leaf flavone content are far higher than those of common methods. The method is convenient for industrialization, large-scale and standardized implementation, and has a wide market application prospect.

The invention provides a high-salt-tolerant saccharomyces cerevisiae strain as well as a construction method and application thereof. In the technical solution, an oleic acid synthase encoding gene ofaspergillus oryzae 3042 is extracted and transformed into a natural yeast strain through a vector, and the obtained recombinant strain individually expresses oleic acid synthase derived from the aspergillus oryzae 3042; based on the morphological characteristics and search results of a 26S rRNA gene sequence in Genbank, the strain is identified as saccharomyces cerevisiae; experimental verification shows that the strain provided by the invention can grow and reproduce in a high-salt environment of soy sauce brewing, and has a higher content of unsaturated fatty acids compared with current strains; and the strain provided by the invention is used as a soy sauce brewing strain, the smooth progress of the fermentation process under high-salt conditions can be ensured, the fermentation cyclecan be shortened to a certain extent, and the product has a higher content of unsaturated fatty acids, and is an excellent strain for soy sauce brewing.

The invention discloses a household food waste microbial decomposition device. According to the characteristic of high water content of household kitchen wastes, the device utilizes a partition platefor separating solid raw materials and liquid raw materials of household kitchen wastes and a strain is sprayed for fermentation. A sealing device and an exhaust pipe with a U-shaped water seal are installed on a fermentation barrel lid so that an anaerobic fermentation environment is ensured. Gas produced by fermentation is discharged through the water seal. Through the water seal, air in a roomdoes not enter the fermentation barrel so that the anaerobic fermentation environment is guaranteed and the fermentation process is smooth. An expandable air bag is installed at the outer end of the U-shaped water seal pipe opening and prevents gas produced by fermentation from polluting air in a gas pollution chamber. The fermentation exhaust gas is collected. After seal fermentation for 1-2 weeks, a yeast flavor or a wine flavor is produced so that the fermentation is finished. The fermented material can be used as organic fertilizer so that the harmless recovery and recycling of household kitchen wastes are realized.

The invention discloses an ultrasonic preparation method for bamboo leaf-stuffed wine. The ultrasonic preparation method comprises the steps: steaming soaked rice, then performing cooling to 30-40 DEGC, adding improved yellow wine yeast and bamboo leaf powder, performing even mixing through grabbing, then putting the mixture into a tank for fermentation, adding sterile water after 2 days of fermentation, performing full stirring so as to make the sterile water immerse the material just, adding a complex enzyme preparation, keeping fermentation for another 12-35 days until emergence of wine smell, then performing ultrasonic oscillation for 1-5 hours, using the cavitation effect of ultrasound waves to strengthen mass transfer, and finally performing filtration with a microporous filter membrane of 0.45 microns so as to obtain the product. The bamboo leaf-stuffed wine is prepared through the improved yellow wine yeast and an enzymatic hydrolysis technology, the wine is full and mellow, and has special fragrance of bamboo leaves, the output of the wine per 100 kg of rice is 150-180 kg, and the alcohol content is 12-18% by volume; and the content of bamboo leaf flavonoid is 2.5-5 mg/ml, the flavor, wine yield, content of bamboo leaf flavonoid and other technical indicators of the bamboo leaf-stuffed wine are much higher when the bamboo leaf-stuffed wine is compared with wine whichis prepared by using an ordinary method.