295 results about "Co-fermentation" patented technology

The invention provides a yangtao lucid ganoderma composite ferment and a preparation method thereof. The preparation method comprises the following steps of: introducing ganoderma lucidum into fruit which takes the yangtao as a main raw material, and processing to obtain a ferment edible beverage which is higher in nutritive value and better in health-care effect after the processing of fermentation engineering and bio-extraction technologies. The raw material used in the yangtao lucid ganoderma composite ferment is the combination of the yangtao which is enriched in benefit ingredients such as vitamin C, polysaccharide and amino acid and the valuable medicinal and edible fungus, so that the yangtao lucid ganoderma composite ferment has various physiological activities such as antioxidation, stomach and intestine nourishing, the three high disease prevention and treatment, immunity improving and cancer prevention and treatment; the raw materials are treated by an ozone technology, the microorganisms on the surfaces of the raw materials can be effectively killed, the integrity of the raw materials can be guaranteed, and the nutrient substances and the active substances, i.e., the enzyme, can not be influenced; and the bio-extraction of the active substances, i.e., the yangtao, can be realized by adopting a normal-temperature (26-34DEG C) multi-flora, multi-stage and multi-level co-fermentation technology, so that the prepared ferment edible beverage simultaneously comprises the effective active ingredients, i.e., the yangtao and the lucid ganoderma, various probiotics and benefit metabolite of the active ingredients and the probiotics.

A fermented nutritive wine is prepared from grains and fruit through preparing wheat leaven, squeezing fruit juice or breaking fruit, brewing the fermented wine while adding said fruit juice of fruit jam, and brewing the distilled liquor. Its advantages are rich nutrients and more tastes.

The method for preparing probiotics is characterized by that it utilizes the metabolic product characteristics of various strains to select the strain for mixed fermentation, in the culture of mixed strain of probiotics of bifidobacterium and lactic acid bacteria, etc. the fungous fermenting liquor of ganoderma, etc. is added to make co-fermentation, so that it not only can raise number of ermentaing living bacteria, prolong the suvival time of living bacteria, but also can retain all the nutrients of fermenting liquor, reduce product cost and retain health-care effect of said product.

The invention discloses a biological-selenium-enriched multi-probiotics fermented rice milk and a preparation method therefore, belonging to the field of food processing. Grains such as rice or broken rice, seeds of Job's tears, oat, and millet are used as raw materials, and the raw materials adopt a certain proportion of milk powder according to a principle of nutrition complementation. A modernprocess is used for researching and developing a multi-strain fermented rice milk product which has the particular flavor and active ingredients of yoghourt and also has the functional factors and flavor of the grains. The rice milk does not have any thickening agent, the gelatinization degree of a product is changed through a screw extrusion technology, and a suitable enzymolysis technology of different grains as the raw materials is optimized. A multi-strain co-fermentation mode is adopted to increase the enrichment of biological selenium and promote the metabolic quantity of bacteriocins, and the total strain content of the product in the quality guarantee period is increased.

The invention provides bread. The bread is prepared from the following ingredients: high-gluten flour, sour dough, water, olive oil, fresh yeast and table salt; and the bread is especially prepared from the following ingredients in parts by weight: 29-30 parts of high-gluten flour, 50-51 parts of sour dough, 15-16 parts of water, 3-4 parts of olive oil, 1 part of fresh yeast and 1 part of table salt. The bread has the following beneficial effects: firstly, ingredients of the fermented milk are natural and relatively high in protein and calcium contents, so that nutritive values of the bread products are increased; secondly, the proteins are broken down by self-metabolisms of the lactobacillus floras in the fermented milk so as to produce amino acid flavoring precursors to benefit flavor-improvement of the bread, and textural structure of the bread is improved by extracellular polysaccharides produced by the metabolisms; thirdly, a diversified microbial environment is created by co-fermentation of the lactobacillus floras in the fermented milk with the industrial yeasts, so that growth of miscellaneous bacteria is inhibited and shelf lives of the food products are thereby prolonged; and fourthly, no food additive is added into the bread, so that a bread product which is natural, healthy and relatively good in taste is prepared.

The invention relates to oyster yellow wine which is prepared by adding oyster enzymolysis liquid and/or oyster shell powder products to yellow wine raw materials before fermentation of yellow wine and then carrying out mixed fermentation. According to the production process of the oyster yellow wine disclosed by the invention, a modern biotechnique is combined with the traditional yellow wine brewing technique so as to ensure full transformation of oyster nutritional ingredients during the yellow wine brewing process, thus the oyster yellow wine contains all nutrient substances such as protein and glycogen in oysters, and physiological activators such as taurine, zinc, selenium and the like, and the nutrition healthcare functions of the oyster yellow wine are ensured; in addition, no other element is added to the oyster yellow wine disclosed by the invention. According to the invention, the addition manner of oysters in the oyster yellow wine is different from a present oyster wine making manners; oyster enzymolysis liquid and/or oyster crushing products are added in the traditional yellow wine brewing process, the preparation condition is gentle, the alcoholic degree of the prepared products is moderate, the active elements of the oysters can be utilized to the maximum extent, and the nutrition healthcare function of the oyster wine is improved.

The invention provides a preparation method for a cornstalk-bagasse mixed fermented feed. According to the invention, dried cornstalk and bagasse are used as raw materials; ammoniated treatment is carried out at first so as to remove lignin, hemicellulose and cellulose in cornstalk and bagasse; a mixed fermentation bacteria solution I and a mixed fermentation bacteria solution II are sprayed on the mixed material of cornstalk and bagasse for two-step fermentation so as to fully degrade lignin, hemicellulose and cellulose in the mixed material and increase the content of mycoprotein, thereby increasing the content of crude protein and other nutrients in a final product of the feed. The invention has the following advantages: common bacterial strains for feeds are combined in the method, and the bacterial strains used in the method do not generate an obvious antagonistic effect and are not pathogenic bacterial systems; collective fermentation of the mixed bacterial systems enables the utilization efficiency of cornstalk and bagasse resources and the content of nutrients to be effectively increased; equipment and process flow are simple, convenient to operate and easy to popularize and apply, and the preparation method in the invention provides an effective channel for environmental protection and high efficiency reutilization of resources and promotes the progress of resource utilization technology of crop straws.

The invention discloses a method for producing alcohol by co-fermenting glucose with recombinant Saccharomyces cerevisiae strains for industrial production. The invention comprises the steps of: (1) selecting recombinant Saccharomyces cerevisiae NAN127 (CGMCC No.1848), (2) slant-culturing, (3) culturing for seed, (4) enlargement-culturing, (5) fermenting, and (6) distilling to obtain alcohol. The method can utilize glucose and xylose in the medium at the same time, has the advantages of high utilization of xylose, high alcohol converting rate, and broad prospect in production alcohol with lignocellulose.

The invention discloses a roxburgh rose vinegar beverage and a preparation method thereof. The roxburgh rose vinegar beverage is a liquid beverage which is prepared by fermenting the following components in parts by weight: 10 to 50 parts of roxburgh rose dregs, 1 to 5 parts of roxburgh rose fruits and/or 4 to 8 parts of roxburgh rose juice. According to the preparation method, the roxburgh rose dregs are used as the main raw material, and a small amount of roxburgh rose fruits and/or roxburgh rose juice is used to prepare the roxburgh rose vinegar beverage; the preparation process mainly comprises the steps of alcohol fermentation, acetic fermentation, filtration, dilution and seasoning; and compared with a product of the prior art, the prepared roxburgh rose vinegar beverage is rich in nutrient components and genuine in flavor, keeps the unique flavor of roxburgh roses, is convenient and easy to produce, and is lower in cost and easier for industrial mass production. Moreover, the roxburgh rose vinegar beverage is prepared from the commonly discarded roxburgh rose dregs as the main raw material, thus having great significance for comprehensive development and full utilization of the roxburgh roses; and the utilization ratio of the roxburgh roses and the generated economic benefit are far higher than those of the prior art.

The invention provides a preparation method for fibrinolytic fermented soya beans. The preparation method comprises the steps of activating strains, preparing a mucor seed solution; preparing a bacillus natto seed solution; processing soya beans; inoculating; culturing and after-ripening. Under the conditions that mucor and bacillus natto produced protease and bacillus natto produced plasmin are used as evaluation indexes, the mucor grows well after bacillus natto is inoculated; influence to protease content is not large; nattokinase activity in the obtained fermented soya beans can reach 823.51 U/g; and protease activity reaches 1983.91 U/g. By seeking optimum conditions for fermentation of the fermented soya beans, the time required by a conventional fermentation process for the fermented soya beans is greatly shortened without influencing the flavor of the fermented soya beans. At the same time, during an operation process, condition control is convenient, thereby facilitating production operations. The preparation method can finish co-fermentation of the bacillus natto and the mucor to the soya beans only by using an original production line of the fermented bean curd blanks, without increasing any equipment, thereby greatly saving production cost.

Biological method for conversion of a sugar-containing organic material into a desired biochemical product. Use of a plurality of substrate-selective cells allows different sugars in a complex mixture to be consumed concurrently and independently. The method can be readily extended to remove inhibitory compounds from hydrolysate.

The invention relates to a method for improving monascus pigment color value by using immobilized lactic acid bacteria. The method comprises liquid state fermentation of monascus and pigment extraction, wherein the lactic acid bacteria are inoculated for co-fermentation in a monascus pigment production process of the liquid state fermentation; and the lactic acid bacteria are immobilized lactic acid bacteria. In the method, the monascus pigment color value is improved by using the immobilized lactic acid bacteria; and the method comprises the main steps of: sterilizing a liquid state culture medium; then inoculating the monascus for fermentation; and inoculating the immobilized lactic acid bacteria simultaneously or in the fermentation process for co-fermentation. By using the method, thecolor value of the monascus pigment can be improved by 30-70 percent; and the method adopting the immobilized lactic acid bacteria contributes to separating fermentation broth from mycelium after fermentation and reutilizing the lactic acid bacteria.

The invention discloses a saccharomyces cerevisiae strain and application of the strain in production of ethanol by co-fermentation of glucose and xylose. The saccharomyces cerevisiae strain is named as SyBE003 and preserved in the China General Microbiological Culture Collection Centre, and has a preservation number of CGMCC No. 6633 and a capacity of producing ethanol by co-fermentation of glucose and xylose. The saccharomyces cerevisiae strain disclosed by the invention can effectively jointly utilize glucose and xylose for fermentation to produce ethanol. The utilization rates of the saccharomyces cerevisiae strain for both glucose and xylose achieve 100%, the yield of ethanol achieves 80% of an ideal yield, the yield of a by-product, namely, xylitol, is less than 2%, and pentose and hexose can be efficiently converted, and therefore, the saccharomyces cerevisiae strain is an excellent strain for utilizing cellulose hydrolysate.

The invention discloses roxburgh rose vinegar and a production method thereof. The roxburgh rose vinegar is a liquid product prepared by fermenting roxburgh roses as a main material and sticky rice and 50 Chinese medicinal herbs as auxiliary materials together. The production method comprises the following steps of: washing the sticky rice, soaking and then steaming; respectively crushing the Chinese medicinal herbs and roxburgh rose fruits; and mixing according to proportion and fermenting for 15 days to obtain a brewing mass; turning over and mixing the brewing mass, carrying out acidifying fermentation twice; ageing the ripe brewing mass for 3 months, then putting the aged brewing mass into a vinegar sprinkling pool, slowly spraying cold boiled water, soaking, discharging vinegar liquid from the bottom of the pool to obtain raw vinegar; and finally heating the raw vinegar, cooling and then bottling, and checking out to be qualified to obtain a finished product of the roxburgh rose vinegar. The roxburgh rose vinegar provided by the invention is natural and pollution-free food with health-care function, can be used as a condiment for cooking on various occasions, such as families, dining rooms, restaurants and tourist sites and can be directly eaten as drinks. The roxburgh rose is unique in style, rich in nutrition, fresh in mouth feel and is a condiment with special flavor.

The fermented rice wine milk is produced with cooked or crushed grains, fresh milk, distiller's yeast and milk fermenting agent and through common fermentation. The material consists of grains 20-50 weight portions, fresh milk 5-30 weight portions, distiller's yeast 0.1-1 weight portions and milk fermenting agent 0.01-0.1 weight portions. The present invention also provides the production process of the fermented rice wine milk as one kind of fermented wine-milk drink.

The process of producing fermented wolfberry fruit yellow wine belongs to the field of fermentation brewing technology. Before fermentation and during fermentation, wolfberry fruit slurry with citric acid and vitamin C in certain amount is added for fermentation in common. The fermented wolfberry fruit yellow wine has color of wolfberry fruit, rich nutrients, and high physical and chemical indexes.

The invention provides a biodegradable composite film and belongs to the technical field of biology. The biodegradable composite film is prepared from crop wastes, a cross-linking agent, an enhancer,a plasticizer, animal wastes, lime powder, soya-bean cakes, excrement and straw co-fermentation culture, a microbial deodorizer and biodegradable high polymer adhesive liquid. According to the biodegradable composite film disclosed by the invention, the fermented crop wastes are compounded with the biodegradable high polymer materials, any special equipment is not needed, the production method issimple, and the cost is low.

Biological method for conversion of a lignocellulosic hydrolysate into a desired biochemical product. Use of a plurality of substrate-selective cells allows different sugars in a complex mixture to be consumed concurrently and independently. The method can be readily extended to remove inhibitory compounds from hydrolysate.

The invention discloses a method for producing medicinal mycoplasm by using pseudo-ginseng dregs in a co-fermentation mode. The method includes the steps that first, the pseudo-ginseng dregs are dried, smashed, screened and pretreated; second, the pretreated pseudo-ginseng dregs, a nitrogen source, a phosphorus source and bran are evenly mixed with water according to a certain proportion; third, the evenly-mixed materials are subjected to steam sterilization; fourth, the sterilized materials are inoculated with monascus and lucid ganoderma for solid state co-fermentation; fifth, the medicinal mycoplasm is obtained by drying a fermented culture. By means of the method for producing the medicinal mycoplasm by using the pseudo-ginseng dregs in the co-fermentation mode, the pseudo-ginseng dregs can be transformed into the medicinal mycoplasm with unique property and flavor functions; because the pseudo-ginseng dregs are used as resources, on one hand, pollution caused by the pseudo-ginseng dregs to the environment is reduced, and on the other hand, a novel medicinal material is provided for the traditional Chinese medicine industry.

The invention discloses a processing method of gingko yellow wine. The gingko yellow wine is processed through the steps of preparation, mixing, cooking, koji addition, cylinder fermentation, squeezing, filtering, sterilization and the like of gingko slurry by adopting a method for mixing, cooking and together fermenting the gingko slurry and raw material rice. The gingko yellow wine produced by adopting the processing method disclosed by the invention has the advantages of further increasing the nutritive value of yellow wine on the original basis of the yellow wine and has the effects of dilating capillaries, promoting blood circulation, prolonging life and the like by adding gingko as a raw material.

The invention discloses a red date wine brewing method, comprising the steps of: pre-treating red data and the like; stewing and cooling sticky rice, and then mixing the previously baked and steamed red date, high-class osmanthus and liqueur koji in the sticky rice; fermenting for 7-10d, wherein the methanol content is lower than the national limit of 0.04g/100ml; blending until the total sugar (calculated by glucose) is 90-100g/L and the total acid (calculated by lactic acid) is 5.0-6.0g/L; and filling and sterilizing to obtain the finished product. Through the common fermentation of the sticky rice, the red date and the osmanthus, the obtained red date osmanthus sweet rice wine has low alcohol content, indifferent flavor and aromatic smell, and is more suitable for most people; moreover, the method has short fermentation time and the distillation is omitted, therefore, the methanol content over-standard problem caused by the fermentation and distillation of the red date wine is avoided, and the red date wine is safer and greatly satisfies the demands of the consumers on the flavor, the nutrition and the like.

The invention provides a preparation method of a probiotic and aloe mask, which is characterized by preparing a fermentation stock solution from aloe vera raw juice, glucose and water according to certain proportions and adding probiotics for performing co-fermentation. By setting different temperature gradients and pH gradients, after viable count, optimal fermentation conditions are determined; an aloe and probiotic fermentation solution is adopted to carry out an antibacterial test so as to determine an antibacterial effect, such as propionibacterium acnes; and meanwhile, by determining an antioxidant index, the antioxidant ability of the aloe and probiotic fermentation solution is determined, such as determination of DPPH radical scavenging ability, determination of iron ion chelating ability and determination of total reducing force. According to the product, the aloe and probiotic fermentation solution is mixed with cosmetic auxiliary materials in proportion so as to be processed into a pasty mask, and after sensory index testing, skin irritation testing and trial effect testing, the safety and functionality of the product are determined, so that the aims of skin protection and health care are achieved.