246 results about "Fermentation gut" patented technology

The invention relates to a method of using biochemistry sludge and grass of paper mill to make organic fertilizer that belongs to organic fertilizer technology field. It contains 3-6 portions of grass, 3-5 portions of biochemistry sludge, 1-2 portions of fly ash, 1-2 portions of chicken manure, 0.005-0.01 portion of bio-fermentation agent, water content is 55%-60%. Putting the material into fermenting tank, after the temperature reaching to 50 degree centigrade, turning over, keeping fermenting for 7-12 days when the temperature altering not so obvious, drying the material, adding chemical fertilizer and microelement, normal organic fertilizer and organic inorganic mixture fertilizer would be gained. The invention is simple technology, and would stop the pollution to the environment from fertilizer.

The invention discloses a preparation method of a fermented germinated brown rice milk beverage, wherein the method comprises the following steps: 1. mixing distiller's yeast in steamed germinated brown rice, placing a wine jar in an incubator to ferment for 6-8 days at 27-30 DEG C; 2. adding water in the wine jar containing fermented rice wine and grain stillage, pulping, and grinding the pulp for 2-3 times through a colloid mill; 3. adding alpha-amylase and saccharifying enzyme in the pulp in step 2 for enzymolysis; and 4. adding water in the enzymatic hydrolysate prepared in step 3 until the concentration of the solid becomes 10-20%, and adding additives to prepare the enzymatic hydrolysate into the beverage. The traditional fermentation technology is combined with the modern biotechnology in the invention to enrich the technological means of rice deep processing, and the preparation method can be used for both improving the utilization rate of the byproduct, namely, the grain stillage in wine making, enabling enterprises to realize clean production, and increasing the economic benefit of the society.

The invention discloses a method for preparing chicken manure fermented feed. The method is characterized by comprising the following steps of: mixing 70 to 75 parts of chicken manure, 20 to 30 parts of hay or straw powder and 10 to 15 parts of energy feed uniformly, and adding water till the water content reaches 58 to 65 weight percent; filling the uniformly mixed materials into a fermentation tank, keeping the temperature at 20 to 25 DEG C, and performing sealed fermentation for 20 to 40 days to obtain fermented feed; and drying the fermented feed, controlling the moisture to be 5-10 weight percent, grinding the dried feed, and thus obtaining finished feed. The silage fermented feed prepared by adopting the method has a shape of yellow sauce-like chicken manure, is yellow green, has vinasse taste and good palatability, is easy to absorb and digest by animals, and has rich nutrition.

The invention discloses blueberry beer and a manufacturing technology thereof. The main compositions of the blueberry beer are barley juice and hops. The manufacturing technology comprises the following steps: firstly, before fermentation, adding the following products by mass percent according to the quality of the product: 1-40% of blueberry fruit, 5-10% of blueberry honey, and 1-10% of blueberry scented tea, and performing cultivation and fermentation on all the products, wherein the traditional brewage technology is adopted, and the concentration of the original barley juice before yeast is added to ferment is 8-10 BX; secondly, after the ferment is completed, adding the following products by mass percent for mixing according to the quality of the product: 1-4% of blueberry juice, 1-10% of blueberry powder, 0.1-5% of blueberry jam, 0.001-0.4% of blueberry essence, 1-5% of blueberry honey water and 1-5% of blueberry scented tea water. The blueberry beer produced by adopting the method is nutrient-rich, gives off intense bouquet, and has the health protection function.

The invention discloses a method for preparing earthworm bait by stevia rebaudiana bertoni industrial residue and a method for breeding earthworm, belonging to the technical field of animal feed and breeding technology. A stack retting fermentation method is adopted to treat the stevia rebaudiana bertoni industrial residue, the stevia rebaudiana bertoni industrial residue is put into a fermentation vat where 10-50 kilograms of diluent of 0.5-2% EM bacterial and 0.1-0.5 kilogram of brown sugar is added to per cubic meter of the stevia rebaudiana bertoni industrial residue, then well water is used for drenching (humidity level 60-70%), closed fermentation is carried out for 15-20 days (15 days in summer and 20 days in winter), when the fermentation is over, air drying is carried out properly on the prepared earthworm bait for use. When earthworms are bred, the fermented stevia rebaudiana bertoni industrial residue is evenly paved on a smooth breeding bed in the open air which is 60-100mm in width and 20-50mm in height, 2500-3500 Daping NO.3 earthworms are put in each cubic meter, humidity level of the breeding bed is observed and water is moderately sprinkled every day and the humidity level of the breeding bed is preferably maintained to be 60-70%; and every 3-5 days 1-5 kilograms of diluent of 1-3% EM bacterial and 0.01-0.05 kilogram of brown sugar are added.

The invention relates to a rapid high-efficient fermentation production method of a health fermented soya bean. The rapid high-efficient fermentation production method comprises following steps: soybean is immersed, and is mixed with wheat bran, and the mixture is disinfected at a temperature of 121 DEG C for 30min; the cooked mixture is cooled to a temperature about 40 DEG C, is inoculated with triangular flask mold starter, and is cultured at a temperature of 30 DEG C until the surface of the cooked mixture becomes white so as to obtain fermented soya bean mold; salt solution with a concentration of 10% is added into the obtained fermented soya bean mold so as to get water content of a fermented soya bean mash reaching 80 to 100%, and the fermented soya bean mash is subjected to high temperature fermentation at a temperature of 50 DEG C for 7 days so as to obtain a matured fermented soya bean mash; hot water with a temperature of 90 DEG C is added into the fermented soya bean mash, the fermented soya bean mash is subjected to heat preservation for 2 to 4h, and then is filtered so as to obtain crude soybean sauce, wherein a left solid material is linyou fermented soya bean; 0.1 to 1% of a fermented bacillus natto solution (more than 2000IU/mL) is added into the linyou fermented soya bean so as to obtain a basic fermented soya bean; and different spices such as rice wine, capsicum and Chinese prickly ash are added into the basic fermented soya bean so as to obtain the health fermented soya bean. Compared with traditional production methods, advantages of the rapid high-efficient fermentation production method are that: microbial contamination is less, fermentation period is short, product salt content is low, and contained nattokinase is stable. In addition, one-step fermentation is adopted, the obtained soybean source and the health fermented soya bean are rich in nutrients, are varied, and are suitable for large scaled fermentation production.

The invention relates to fermentation type chopped chilli, which is prepared from fresh red peppers, ginger, garlic, peppers, monosodium glutamate, salt and fermentation broth. A processing technology comprises the following steps: washing the fresh red peppers with bases removed by using 0.5% saline, soaking the red peppers after washing into citric acid solution at 95-98 DEG C for 5 minutes, fishing out, rapidly placing into clear water, thus obtaining the blanched fresh red peppers; mixing saccharomycetes, bacillus aceticus, hydrocarbon corynebacterium and lactic acid bacteria, activating for 3-5min by using hot water at 30-40 DEG C, pouring the bacterium solution after activation into saline, adding rice wine into the saline, thus obtaining the fermentation broth, and regulating the pH of the fermentation broth to 4-5 by using 5% acetic acid solution for later use; and pouring the fermentation broth into the blanched fresh red peppers, adding with the ginger, the garlic, the peppers, the monosodium glutamate and salt, and performing fermentation culture for 10-15h at 20-25 DEG C, and thus obtaining the fermentation type chopped chilli. The fermentation type chopped chilli is unique in flavor and bright red and crispy, and has the shelf life longer than three years.

The invention discloses a micro-ecological beef cattle breeding technology and a mode thereof, and belongs to the technical field of beef cattle industry. The micro-ecological beef cattle breeding technology and the mode thereof provided by the invention adopt the traditional ecological breeding as the basis, are fused with a microbial full intervention method, a TMR feeding way, early weaning, cow body condition regulation and a postnatal care technology, adopt links of microbial treatment of feed nutrition, feeding environment, fecal treatment, disease prevention and control and the like, almost needs no stable flushing, and produces little sewage, so as to solve a problem of ammonia odor in a cattle breeding environment and realize clean breeding. According to the invention, non-nutritional additives (including antibiotics) for animal health are abandoned; the animal health dominated by microbial fermented traditional Chinese herbal medicines is innovated; the fermented traditional Chinese herbal medicines are mixed with feed for secondary fermentation; domestic vaccines and antibiotic-free Chinese patent medicines can be used safely, thereby both improving the quality of beef and solving the problem of epidemic diseases. The micro-ecological beef cattle breeding technology and the mode thereof provided by the invention improve the growth and reproduction performance of the beef cattle and improve the potential productivity of the beef cattle through combination driving of integrated technologies, so as to achieve a high-input, high-quality and high-yield benign production situation of beef cattle production.

The invention discloses a method for preparing pure rice flour bread and the pure rice flour bread prepared by the same, and relates to the technical field of food production. The method comprises the following steps of: (1) preparing rice flour by using fresh polished round-grained rice; (2) mixing the rice flour and an additive, and adding water and stirring to obtain a dough; (3) covering a preservative film on the prepared dough, standing and reacting; (4) adding water to dissolve a mixture of yeast and sugar, and stirring obtained solution and the dough which is stood and reacted; (5) dividing the dough in which auxiliary materials are added into block doughs, standing and fermenting; (6) spraying steam into a baking oven, regulating relative humidity, and putting the fermented blockdoughs into the baking oven and baking; and (7) cooling at normal temperature to obtain finished pure rice flour bread. By the method, after the additive, namely L-homocysteine is added, the structural performance of glutelin in rice flour can be effectively changed, the gluten strength of the rice flour during water adding can be effectively increased, the gluten structure of the rice flour bread cannot be collapsed in fermentation and baking processes, and finally various properties of the pure rice flour bread are effectively improved.

The invention relates to the field of breeding, in particular to a milk-cow breeding method without clearing cow dung. The milk-cow breeding method comprises the following steps of laying fermented padding in a cowshed, wherein the padding is obtained through fermentation, and the padding is made by fermenting the following raw materials in parts by weight: 20 parts of chaff, 55 parts of sawdust, 4 parts of rice bran, 20 parts of cornstalk or peanut coat powder and 0.5 to 1 part of zymogenic agent; stirring the padding after laying, stacking the padding to be trapezoidal, continuously sprinkling water in the stacking and stirring processes to keep the moisture of the padding to be 45 to 50 percent, covering sackcloth around for heat preservation after stacking, and beginning fermentation for four to ten days; laying, spreading and laying the fermented padding in the cowshed. A fermenting-bed breeding technology comprises the processes that wood chips, rice husks, straws as well as agricultural and sideline products which are mixed with strains are used as the padding, the excreta of livestock are changed into valuables by utilizing the function of microbial glycolysis and are reutilized. Therefore, zero emission and zero pollution are truly realized.

The invention discloses a device for preparing a fertilizer from kitchen garbage. The device comprises a fermentation box; a crushing cavity is formed in the fermentation box, a solid-liquid separation cavity is formed in the lower side of the crushing cavity, a stirring cavity is formed in the lower side of the solid-liquid separation cavity, drying cavities are symmetrically formed in the left side and the right side of the stirring cavity, a fermentation cavity is formed in the lower side of the stirring cavity, an enzyme storage cavity is formed in the rear side of the fermentation cavity,and a granulation cavity is arranged on the left side of the fermentation cavity. Kitchen garbage is crushed through crushing rollers and oil stains are removed from the kitchen garbage; excessive water is discharged through solid-liquid separation, the separated kitchen garbage is dried, a fermentation enzyme can be quantitatively added during fermentation, then the kitchen garbage is fermentedinto a fertilizer, out-pushing, vibration and granulation of the fertilizer are controlled through a motor, and control is simpler and faster.

The invention relates to a method for producing fermented feed protein by adopting mobile fermentation, and belongs to the technical field of feed processing. The method comprises the following concrete steps: by adopting plant feed protein or a mixture of plant feed protein and low-value aquatic product protein as a fermentation raw material, inoculating bacillus, yeasts and lactic acid bacteria, adding water, uniformly mixing, and controlling the water content of a uniformly mixed material to be 50%-70%; adding an oxygen producer, a water absorbent and water into a waterproof breathable film bag, sealing, and putting the sealed waterproof breathable film bag into a silica gel breathable film feed fermentation bag; putting the mixed fermentation raw material into the silica gel breathable film feed fermentation bag with the oxygen producer, and sealing for fermenting at 20-40 DEG C for 2-10 days. According to the method, the mixed fermentation raw material is bagged and transported to a farm and then is directly used, the fermentation of the mixed fermentation raw material in transportation and storage processes is automatically finished, the process is simple, the cost is low, and the fermented feed protein is high in nutritional value and good in raising effect.

The invention relates to a novel method for extracting fulvic acids from industrially-produced waste edible fungi residues by fermentation. The novel method includes the steps of (1) preparing a primary seed solution; (2) preparing a secondary seed solution; (3) inoculating the secondary seed solution, bacillus subtilis, candida tropicalis and trichoderma pseudokoningii into a 1000-2000L of fermentation tank respectively and fermenting for 10-15 days so as to obtain a fermented seed solution; (4) treating pleurotus ostreatus residues; (5) inoculating the fermented seed solution into the pleurotus ostreatus residues to be inculated, and fermenting at the temperature 20-40 DEG C aerobically for 4-5 days so as to obtain fermented fungi residues; (6) extracting the fulvic acids; (7) performing spray drying so as to obtain flavescent fulvic acid powder. The fulvic acid content can be above 35% after fermentation, and yield of crude fulvic acids can be up to about 30% (dry matter percentage) through extraction.

The invention discloses a production technology for producing a solid organic fertilizer from anaerobic biogas residues. The technology comprises the following steps: blending of raw materials, distribution and aerobic fermentation of the obtained mixture, secondary aging of a material obtained after the aerobic fermentation, preparation of a powdery fertilizer, and preparation of the granular fertilizer. The production technology provided by the invention is perfect and economical, rationally utilizes biogas residues and straws, and also has the advantages of short production cycle, energy saving and environmental protection. The organic fertilizer produced by the technology has a high production efficiency and a good fertility.

The invention relates to a method for improving viscoelastic behavior for bread dough by employing complex enzyme preparations containing recombined lipase and belongs to the technical field of food processing. The method includes uniformly pre-mixing high and pouring gluten wheat flours, active dry yeasts, the recombined lipase, lipoxygenase, transglutaminase and laccase in a stirring bowl, then adding water, egg liquid, white sugars and salts in the mixture to stir, and adding shortening in the mixture to stir, so that the bread dough is achieved; after standing, dividing and rolling the bread dough; placing the dough in a fermenting box for fermentation; finally placing the fermented dough in an oven to achieve the final product. By applying the complex enzyme preparations such as the recombined lipase, the lipoxygenase, glucose oxidase, the transglutaminase and the laccase, gluten network structure of the bread dough is increased, and the viscoelastic behavior is improved, thus product quality is enhanced, and the problem of poor bread quality caused by insufficient flour strength during bread production is solved; and meanwhile, the chemical gluten strengthening agent is replaced by the biological enzyme preparations applied to fermented flour food, thus food safety is enhanced, and the method is safe.

The invention relates to kitchen waste aerobic fermentation system and process. The aerobic fermentation system sequentially comprises a weighing and sorting device, a crusher, a cooking pot, a three-phase separation device and an oxygen-generating fermentation bin according to a treatment route. The aerobic fermentation process comprises the steps of weighing and sorting, crushing, cooking and three-phase separation; aerobic fermentation on solid residues, collection of grease and treatment of wastewater; aerobic fermentation waste gas treatment; and collection of an aerobic fermentation product as a fertilizer. According to the kitchen waste aerobic fermentation system and process, the grease precipitation amount of kitchen waste is increased, the three-phase separation effect is improved, and the requirement for follow-up treatment equipment is lowered; besides, the heat loss is greatly reduced, and a good energy-saving effect is achieved; the process flow of aerobic fermentation isperfected, so that the whole system and process are harmless, and the influence on the environment is reduced; separated grease is collected; in addition, the solid-liquid mixture fermented by the aerobic fermentation bin is used as a fertilizer, so that economic benefits can be generated, resource reutilization is maximized, and the kitchen waste treatment cost is reduced.

The invention discloses a method for processing banana stalks with integrated treatment by chemical method and microbiology to prepare fuel ethanol, comprising the following steps of: (1) cutting the banana stalks, adding sodium hydroxide solution with the mass concentration between 1 and 11 percent, hydrolyzing for 1 to 6h under the condition between 25 and 45 DEG C, and regulating the pH value of hydrolysate between 6.0 and 8.0 after hydrolyzing; (2) processing the pretreated banana stalks to be inoculated with microbial solution and added with yeast to lead the mass ratio of the banana stalks to microbial solution to the yeast of 1 to between 0.1 and 0.5 to between 0.01 and 0.05; (3) processing the inoculated banana stalks to be evenly agitated and filled into a fermentation vessel, and processing closed fermentation for 15 to 30 days under the condition between 25 to 30 DEG C; (4) preparing the fuel ethanol by atmospheric distillation, which is to distill the fermented material to acquire the fuel ethanol. The invention processes the banana stalks with the integrated treatment by the chemical method and the microbiology to enable the saccharification technology of the banana stalks to be easily operated so as to improve the saccharification rate, and shortens the period of using the banana stalks to prepare ethanol, thereby reducing the manufacturing cost of ethanol.

The present invention discloses a method for producing foot bath powder from maotai-flavor Baijiu lees. The method comprises: pre-treating lees, wherein a lee solid culture medium is prepared; activating white tine bacteria on a PDA solid culture medium, carrying out enriching culture for 5-7 d in a PDA liquid culture medium, inoculating the white tine bacteria seed culture liquid into the lee solid culture medium according to a volume weight ratio of 2-10%, uniformly mixing, and fermenting for 5-7 d at a temperature of 25-28 DEG C under a ventilation rate of 25-30%; and placing the fermented lee solid culture medium into an oven with a temperature of 60-70 DEG C, drying to achieve the water content of 20%, cooling, and carrying out powdering packaging so as to obtain the product. According to the present invention, the product has functions of immunoloregulation, sedation, skin cell development promoting, anti-cancer, anti-wrinkle, pest preventing, anti-ultraviolet radiation and the like, the health effect of the white tine bacteria is developed, and the utilization rate of the solid-state Baijiu lees can be improved.

The invention provides a method for making flower-shaped bread. The method comprises the following steps that (1) yeast is placed in a container, one to two spoons of water is added to the yeast, the mixture is evenly stirred, fructo-oligosaccharide is added, and then the mixture stands for eight hours; (2) white sugar, peanut butter and appropriate water are added and stirred, 60% of flour is added, the mixture is evenly stirred, and fermentation is conducted for five hours at the temperature of 27 DEG C; (3) eggs, salt and 40% of vegetable oil are poured into appropriate water, the mixture is evenly stirred and poured into dough, remaining flour is added, even stirring is conducted, remaining vegetable oil is added, fermentation is conducted for two hours at the temperature of 30 DEG C, the fermented dough is cut into blocks, the blocks are balled and shaped, and fermentation is conducted for one hour at the temperature of 29 DEG C; (4) the shaped blocks are braked for 30 minutes at the temperature of 200 DEG C, and then the braked bread is taken out and cooled. By the adoption of the method for making the flower-shaped bread, the technology is simple, the activation time of yeast is short, and bread with different tastes can be made.