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Method for treating waste by microbial fermentation

A technology of microbial fermentation and waste, applied to bacteria, applications, animal feed and other directions used in food preparation, can solve the problems of perishability, waste of resources, pollution of the environment, etc., and achieve the effect of enhancing qi, relieving pain, and eliminating fatigue.

Pending Publication Date: 2021-03-02
TIANSHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vinegar grains are the residues of corn, sorghum and other raw materials after making vinegar. It contains some nutrients and a lot of water. Due to the huge output of vinegar grains, vinegar factories pile them up randomly, so improper disposal is easy to deteriorate, seriously pollutes the environment, and causes a huge waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment provides a method for treating waste by using microbial fermentation. The specific steps are: collect the dried vinegar grains leftovers from the vinegar factory, pulverize the dried vinegar grains, pass through a 40-mesh sieve, and steam the obtained vinegar grains powder After treatment, cool down; use 110°C for 30 minutes during steaming treatment; add vinegar grains powder into the fermenter, add 10% of the weight of vinegar grains powder compound fermentation liquid A for initial solid-state fermentation, and ferment for 8 hours to obtain the initial solid-state fermentation product ; The compound fermentation liquid A is obtained by mixing and inoculating the activated culture medium with Lactobacillus acidophilus and saccharomyces in a mass ratio of 1:2 through activation and cultivation; adding traditional Chinese medicine powder to the initial solid-state fermentation product, stirring, and adding to Add water at 35°C, the amount of water is 2 ti...

Embodiment 2

[0037] This embodiment provides a method for treating waste by using microbial fermentation. The specific steps are: collect the dried vinegar grains leftovers from the vinegar factory, pulverize the dried vinegar grains, pass through a 60-mesh sieve, and steam the obtained vinegar grains powder After the treatment, cool down; use 105°C for 20 minutes during the steaming process; put the vinegar grains powder into the fermenter, add 6% of the weight of the vinegar grains powder into the composite fermentation liquid A for the initial solid-state fermentation, and ferment for 6 hours to obtain the initial solid-state fermentation product ; The composite fermentation liquid A is formed by mixing and inoculating the activated culture medium with Lactobacillus acidophilus and saccharomyces in a mass ratio of 1:1.5 through activation and cultivation; adding traditional Chinese medicine powder to the initial solid-state fermentation product, stirring, and adding to Add water at 30°C,...

Embodiment 3

[0039] This embodiment provides a method for using microbial fermentation to treat waste. The specific steps are: collect the dried vinegar grains leftovers from the vinegar factory, pulverize the dried vinegar grains, pass through a 80-mesh sieve, and steam the obtained vinegar grains powder After the treatment, cool down; use 100°C for 15 minutes during the steaming process; put the vinegar grains powder into the fermenter, add 3% of the weight of the vinegar grains powder to the composite fermentation liquid A for the initial solid-state fermentation, and ferment for 4 hours to obtain the initial solid-state fermentation product ; The compound fermentation liquid A is formed by mixing and inoculating the activated culture medium with Lactobacillus acidophilus and saccharomyces in a mass ratio of 1:1 through activation and cultivation; adding traditional Chinese medicine powder to the initial solid-state fermentation product, stirring, and adding to Add water at 30°C, the amo...

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Abstract

The invention discloses a method for treating waste by microbial fermentation, and belongs to the field of organic waste microbial treatment and reutilization. The method comprises the following steps: (1) treating raw materials; (2) primary fermentation; (3) secondary fermentation; (4) carrying out enzymolysis treatment; (5) solid-liquid separation; (6) blending and homogenizing; (7) filling andsterilizing. Waste vinegar residues are used as raw materials, liquid materials are finally prepared into beverage products after microbial fermentation treatment, enzymolysis treatment and other steps, solid materials are used as feed additive raw materials, the beverage products are rich in traditional Chinese medicine fermentation components, and the effects of promoting qi circulation to relieve pain, promoting blood circulation to remove blood stasis, eliminating fatigue and the like of the beverage products are enhanced; waste vinegar residues are subjected to solid fermentation firstlyand then added with traditional Chinese medicine powder for semi-solid fermentation, part of insoluble components are converted into soluble nutritional components, various new active substances are generated and formed in cells, the active substances are released after enzymolysis wall breaking, and the nutrition and efficacy of the product are improved and enhanced.

Description

technical field [0001] The invention belongs to the field of microbial treatment and reuse of organic waste, and in particular relates to a method for treating waste with microbial fermentation. Background technique [0002] With the rapid development of vinegar industry, the impact of vinegar by-products on the environment cannot be ignored. Vinegar grains are the residues of corn, sorghum and other raw materials after making vinegar, which contain some nutrients and a lot of water. Due to the huge output of vinegar grains, vinegar factories randomly pile them up, so improper disposal can easily deteriorate, seriously pollute the environment, and cause a huge waste of resources. . In recent years, scientific researchers have analyzed the nutritional components of vinegar grains, conducted in-depth research on its feed production, crop cultivation, food fermentation, industrial utilization, etc., and achieved good results, thus contributing to the regeneration of vinegar gr...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L2/52A23L33/00A23L2/74A23K10/38A23K10/12
CPCA23L2/382A23L2/84A23L2/52A23L33/00A23L2/74A23K10/38A23K10/12A23V2002/00A23V2400/113A23V2400/249A23V2200/30A23V2250/6422A23V2250/708A23V2250/5036Y02P60/87
Inventor 王弋博李三相王静施海燕
Owner TIANSHUI NORMAL UNIV
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