Low-temperature fermentation method

A low-temperature fermentation and cylinder technology, which is applied in animal feed, additional food elements, animal feed, etc., can solve the problems of low nutritional quality of finished products and incomplete fermentation

Pending Publication Date: 2021-05-04
青岛迪玛希生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing low-temperature fermentation method is only through crushing the raw materials and adding fermentation liquid to carry out fermentation treatment. The nutritional quality of the obtained finished product is low, a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention provides a technical scheme: a low-temperature fermentation method, comprising the following steps:

[0027] Step 1: Prepare straw, sweet potato seedlings, alfalfa, perilla, mint leaves, and kudzu vines according to the proportion;

[0028] Step 2: Grinding the raw materials in step 1 to obtain a material A with a particle size of 0.3 mm;

[0029] Step 3: Mix lactic acid bacteria, yeast, Monascus, and Lactobacillus acidophilus, and add water to make a fermentation broth;

[0030] Step 4: Mix peanut powder, fish bone meal, diglycerin fatty acid ester, modified starch, and sodium carboxymethyl cellulose in a ratio of 2:5:1:1:1 to obtain material B. Add peanut powder and fish bone meal , so that the finished product after fermentation has high nutritional quality and can meet different food needs;

[0031] Step 5: Mix material A and material B through a mixer, and after the stirring is completed, let stand for 3 hours to obtain material C;

[0032] Step 6:...

Embodiment 2

[0044] The invention provides a technical scheme: a low-temperature fermentation method, comprising the following steps:

[0045] Step 1: Prepare straw, sweet potato seedlings, alfalfa, perilla, mint leaves, and kudzu vines according to the proportion;

[0046] Step 2: Grinding the raw materials in step 1, the particle size of which is 0.2 mm, to obtain material A;

[0047] Step 3: Mix lactic acid bacteria, yeast, Monascus, and Lactobacillus acidophilus, and add water to make a fermentation broth;

[0048] Step 4: Mix peanut powder, fish bone meal, diglycerin fatty acid ester, modified starch, and sodium carboxymethyl cellulose in a ratio of 2:5:1:1:1 to obtain material B. Add peanut powder and fish bone meal , so that the finished product after fermentation has high nutritional quality and can meet different food needs;

[0049] Step 5: Mix material A and material B through a mixer, and after the stirring is completed, let stand for 2 hours to obtain material C;

[0050] S...

Embodiment 3

[0062] The invention provides a technical scheme: a low-temperature fermentation method, comprising the following steps:

[0063] Step 1: Prepare straw, sweet potato seedlings, alfalfa, perilla, mint leaves, and kudzu vines according to the proportion;

[0064]Step 2: Grinding the raw materials in Step 1, the particle size of which is 0.1 mm, to obtain material A;

[0065] Step 3: Mix lactic acid bacteria, yeast, Monascus, and Lactobacillus acidophilus, and add water to make a fermentation broth;

[0066] Step 4: Mix peanut powder, fish bone meal, diglycerin fatty acid ester, modified starch, and sodium carboxymethyl cellulose in a ratio of 2:5:1:1:1 to obtain material B. Add peanut powder and fish bone meal , so that the finished product after fermentation has high nutritional quality and can meet different food needs;

[0067] Step 5: Mix material A and material B with a mixer, and after the stirring is completed, let stand for 1 hour to obtain material C;

[0068] Step 6...

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PUM

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Abstract

The invention discloses a low-temperature fermentation method which comprises the following steps: step 1, preparing straws, sweet potato seedlings, alfalfa, purple perilla, mint leaves and kudzu vine vines in proportion; step 2, smashing the raw materials in the step 1 into smashed particles which sizes are 0.1-0.3 mm to obtain a material A; step 3, mixing lactic acid bacteria, yeast, monascus and lactobacillus acidophilus and adding water to prepare a fermentation liquor; and step 4, mixing peanut powder, fish bone meal, diglycerol fatty acid ester, modified starch and sodium carboxymethyl cellulose according to a ratio of 2: 5: 1: 1: 1 to obtain a material B. According to the invention, the peanut powder and the fish bone meal are added, so that the fermented finished product is relatively high in nutritional quality and meets different eating requirements, and meanwhile, a fermentation carrier is strictly selected, which guarantees that the later fermentation can be carried out under the condition of complete sealing, the product quality is ensured, and the defects in the prior art are overcome.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a low-temperature fermentation method. Background technique [0002] Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites. Fermentation is sometimes also written as ferment, and its definition varies depending on the occasion of use. The so-called fermentation usually refers to a certain decomposition process of organisms for organic matter. [0003] The existing low-temperature fermentation method is only through crushing the raw materials and adding fermentation liquid to carry out fermentation treatment. The nutritional quality of the obtained finished product is low, and there is no special requirement on the choice of fermentation carrier. Although it is easy to find, it will cause...

Claims

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Application Information

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IPC IPC(8): A23K10/12A23K10/37A23K10/30A23K10/22A23K20/158A23K20/163
CPCA23K10/12A23K10/37A23K10/30A23K10/22A23K20/158A23K20/163Y02P60/87
Inventor 刘锋
Owner 青岛迪玛希生物科技开发有限公司
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