36 results about "Fermentation gut" patented technology

The invention relates to preparation of fermented milk, in particular to probiotic fermented milk and a preparation process thereof, and the process comprises the following steps: step 1, connecting the fermented probiotic fermented milk to a canning pipe through a pipeline; 2, the canning container is horizontally placed on a transfer belt, and a canning pipe is horizontally inserted into the canning container; thirdly, the conveying belt drives the canning container to move, and the two limiting rods limit and straighten the canning container, so that the canning container is changed from the horizontal state to the vertical state; fourthly, the canning pipe moves along with the movement of the canning container, and canning is completed; the filling process of the probiotic fermented milk can be stably completed, and bubbles are reduced.

The application discloses a pig farm manure treatment process intelligent regulation and control method and system based on time sequence data, and the method comprises the following steps: collecting time sequence operation data of each process unit in the whole process of manure treatment in real time; performing coupling correlation analysis on the time sequence operation data, and predicting the evolution trend of the overall manure treatment efficiency and stability of the pig farm; based on the key feature vector and the evolution trend, generating a linkage regulation and control instruction set for the solid-liquid separation, anaerobic fermentation, aerobic treatment and sludge reflux links through a multi-objective collaborative optimization algorithm; and executing the linkage regulation and control instruction set to synchronously adjust the operation parameters of each process unit. According to the embodiment of the application, linkage intelligent regulation and control of the manure treatment process can be realized, and the overall operation efficiency, stability and economy of the treatment system are improved.

The invention relates to a production method for improving the alcohol content of grain fermented wine. The method comprises the following steps: freezing fermented grain liquor with low alcohol content into a solid state (ice body) or a solid-liquid mixed state (ice body and fermented liquor with high alcohol content), transferring energy to the grain liquor, and dissolving and separating to improve the alcohol content. The solid state formed by freezing the grain fermented wine is called as an ice body. In the dissolving and separating process, the alcohol content of the solution is gradually reduced, and the solution (grain liquor) is retained in a segmented manner, so that the solutions (grain liquor) with different alcohol contents are obtained. The grain liquor meeting the target alcohol content is transferred to the next link to be stored (utilized). The grain liquor which does not conform to the target alcohol content can be repeatedly frozen and concentrated through the method, so that the alcohol content of the grain liquor is continuously improved. The invention provides a method for improving the alcohol content of low-alcohol-content fermented wine at normal pressure and low temperature, and provides a new way and method for producing high-alcohol-content spirit. The method is simple to operate and high in efficiency, can be operated at normal pressure and low temperature, and protects flavor substances, healthy substances and various nutrient substances of the grain liquor while improving the alcohol content (for example, the alcohol content of the grain liquor can be improved to the alcohol content of strong liquor).

The invention belongs to the technical field of food processing, and discloses a low-GI low-AGEs raspberry tannin toast preparation method, which comprises: (1) preparing a raspberry tannin extract; (2) mixing starch, raspberry tannin extract, yeast, fructo-oligosaccharide, salt, milk powder, olive oil and water, and stirring until the dough forms a thin film; (3) fermenting the obtained dough; (4) forming: exhausting, cutting and rounding the fermented dough, and putting the dough into a toast mold; (5) performing secondary fermentation: performing fermentation under the conditions that the temperature is 37-39 DEG C and the humidity is 83-87% until the volume of the dough is increased to 1.8-2.7 times of the original volume; (6) baking the fermented dough in a vacuum oven; and (7) immediately demolding after baking, and packaging after cooling. According to the method, through efficient cooperation among the biological activity of raspberry tannin, matrix construction of low-GI raw materials and vacuum heating and baking process innovation, the AGEs content and the GI value in the toast bread are remarkably reduced.

The present application belongs to the field of fermented food preparation, and relates to a process for preparing dried natto products by a micro-expansion method, comprising the following steps: pretreating beans to obtain fermented natto; pre-drying the fermented natto, and then micro-expansion drying to obtain dried natto products; the micro-expansion drying is: pressurizing under the condition that the expansion temperature is 50-70 DEG C, and stopping for a period of time; instant expansion under the condition of high pressure difference; continuing vacuum drying; the vacuum temperature is 50-70 DEG C, and the micro-expansion pressure difference is 0.5-0.6 MPa; wherein, the pre-drying comprises freeze-thaw treatment and hot air drying; the condition of the hot air drying is: drying under the condition that the temperature is 40-60 DEG C, and the water content of the dried natto is 15%-25%. The drying process adopts freeze-thaw treatment, hot air drying and micro-expansion drying, and the three processes cooperatively constitute a set of drying process, which can ensure the activity of natto kinase and the expansion result, so as to improve the quality of natto.

The invention relates to the field of plant extraction, and particularly discloses an extraction method and application of 3, 3 '-digallate theaflavin. According to the extraction method, by optimizing early-stage fermentation treatment of tea leaves, the structure of a target component in the tea leaves is promoted to be converted beneficial to extraction of TFDG, and a foundation is laid for subsequent efficient extraction; then, according to the physicochemical property of the TFDG, a special extracting agent is adopted to extract effective components from the fermented black tea at a low temperature, and the extracting efficiency is enhanced by utilizing the binding force formed by the extracting agent and galloyl of the TFDG and stronger than that of a conventional ethanol solvent; and finally, purifying to obtain a target product.

This application relates to the field of tobacco stem processing technology, and in particular to a tobacco stem processing production line. The tobacco stem processing production line includes a stem screening machine, a stem washing and soaking machine, a first heating and humidifying machine, a liquid adding machine, a fermentation machine, a first conveyor belt, and a stem cutting machine. The stem screening machine, stem washing and soaking machine, first heating and humidifying machine, liquid adding machine, and fermentation machine are connected in series. The first conveyor belt is located between the fermentation machine and the stem cutting machine, and continuously transports the fermented tobacco stems to the stem cutting machine for processing. By setting up the first conveyor belt, the fermentation machine, the first conveyor belt, and the stem cutting machine are connected in series to form a continuous production line, which can improve production continuity and avoid problems such as tobacco stem cooling, moisture loss, and microbial activity decline caused by intermittent conveying, thus ensuring the uniformity of fermentation and the stability of tobacco stem quality.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

The present invention relates to a process for preparing a Jinhua Dajiao steamed bread, which process comprises uniformly mixing glutinous rice congee and a starter dough in a weight ratio of 2:1; leaving same to stand indoors; forming a Xiaojiao when the solids precipitate and the liquid becomes clear; mixing Indica rice congee, the Xiaojiao and wheat bran, stirring and allowing same to naturally ferment; stirring the mixture again, and repeating the process 3-4 times until bubbles are observed, mixing wheat flour with the fermentation broth, uniformly kneading and leaving same to stand for fermentation; dividing the fermented dough into small balls, and placing same into a preheated food steamer; and after secondary fermentation, steaming for 15 minutes to obtain a finished product. According to the present invention, fermentation material Polygonum hydropiper is pulverized and used in the processing technique of the Jinhua Dajiao steamed bread, thereby improving the nutritional value, quality and organoleptic properties of the steamed bread product while keeping the traditional value of the steamed bread.

The utility model discloses fermentation equipment for processing wet coffee beans, which belongs to the field of coffee fermentation and comprises a base, a screening component, a water supply component and a fermentation cleaning component, the screening component, the water supply component and the fermentation cleaning component are fixedly connected to the upper end of the base, the water supply component is connected to one side of the screening component, and the fermentation cleaning component is connected to the other side of the screening component. The fermentation cleaning assembly is fixedly connected to the lower end of one side of the screening assembly; according to the wet coffee bean processing and fermenting equipment, the water supply assembly and the fermenting and cleaning assembly are used in cooperation, pectin remaining on fermented coffee beans can be removed in a more time-saving and labor-saving mode, manpower consumption and labor cost are reduced, the motor is used in cooperation with a worm gear and a worm, and therefore the pectin removing efficiency is improved. And the pushing speed in the cleaning process can be stably controlled, the labor cost is further reduced, and the loss of coffee cherries is reduced.

The invention discloses a preparation method of pineapple-flavored rice wine, which comprises the following steps: firstly, selecting fresh pineapples which are moderate in maturity and free from plant diseases and insect pests for flavor extraction, and heating, boiling and filtering to obtain a pineapple flavor extracting solution; then, selecting high-quality glutinous rice, performing soaking and cooking treatment, adding the diced pineapples, performing mixing, and adding Q303 rhizopus distiller's yeast for fermentation; and adding the extracted pineapple flavor extracting solution into a fermentation tank, and adding fruit wine yeast for secondary fermentation, so that the pineapple flavor and the rice wine are fully fused. And finally, filtering or distilling the fermented rice wine to obtain the pineapple-flavor rice wine. The rice wine prepared by the method disclosed by the invention has unique pineapple flavor, unique flavor and mellow taste, meets the requirements of consumers on novel and personalized drinks, and has relatively high market value and application prospect. The method is simple and easy to implement, raw materials are easy to obtain, production cost is low, and the method is suitable for industrial production.

The utility model provides spina date seed fermentation culture equipment which comprises a tank body, a sealing cover, a stirring mechanism and a constant temperature part, a heat preservation layer is arranged outside the tank body, the top of the tank body is in an opening state, the sealing cover is tightly fixed at the opening of the tank body, and the stirring mechanism is installed on the sealing cover and used for stirring spina date seeds in the tank body. The constant-temperature part is installed on the sealing cover and extends into the tank body, supporting legs are arranged at the bottom of the tank body, and a discharging opening for discharging fermented spina date seeds is formed in the bottom of the tank body. According to the spina date seed fermentation culture equipment disclosed by the utility model, due to the design of the thermal insulation layer, the heat loss is effectively reduced, and the accuracy and the response speed of temperature control are improved; through the design of the stirring mechanism and the constant-temperature part, uniform mixing and constant-temperature control in the fermentation process of the spina date seeds are realized, and the fermentation effect and the product quality are improved; and through the design of the one-way valve and the discharge port, gas discharge in the fermentation process and discharge operation after fermentation are facilitated, and the use convenience of the equipment is improved.

A process for preparing a Jinhua Dajiao steamed bread, which process comprises uniformly mixing glutinous rice congee and a starter dough in a weight ratio of 2:1; leaving same to stand indoors; forming a Xiaojiao when the solids precipitate and the liquid becomes clear; mixing Indica rice congee, the Xiaojiao and wheat bran, stirring and allowing same to naturally ferment; stirring the mixture again, and repeating the process 3-4 times until bubbles are observed, mixing wheat flour with the fermentation broth, uniformly kneading and leaving same to stand for fermentation; dividing the fermented dough into small balls, and placing same into a preheated food steamer; and after secondary fermentation, steaming for 15 minutes to obtain a finished product.

The utility model discloses a kitchen garbage disposal device with the function of producing fertilizer, and relates to the technical field of kitchen garbage disposal, the kitchen garbage disposal device comprises a bottom plate and a shell, the shell is arranged on the upper side of the bottom plate, supporting plates are fixedly arranged on the two sides of the lower surface of the shell, the lower sides of the two supporting plates are fixedly connected with the bottom plate, and the bottom plate is fixedly connected with the shell. Two crushing rollers are arranged in the shell in parallel, the two ends of the two crushing rollers are rotationally connected with the inner wall of the shell, one ends of the two crushing rollers extend to the outer side of the shell, gears are fixedly arranged at one ends of the outer sides of the two crushing rollers, and the two gears are connected in a meshed mode; a first motor is fixedly arranged on the side, away from the gear, of the outer wall of the shell, the design of the two fermentation tanks is adopted, kitchen garbage can be treated while fermented fertilizer is discharged, the time wasted by discharging can be shortened, and the working efficiency is improved.

The invention discloses a preparation method of apricot fruit wine, which comprises the following steps: S1, pretreatment of apricots: soaking dry apricots with purified water at 30-40 DEG C until the apricots are completely saturated and do not absorb water, and then putting the apricots into a steamer to boil for 30-60 minutes for later use; s2, fermentation: adding the boiled apricots and water according to a material-liquid ratio of 1: 3-1: 5, adding 0.5-1.0% by weight of fruit wine yeast, adjusting the Brix value to 15-20 and the pH value to 3.0-3.5, uniformly stirring, and fermenting at 28-30 DEG C for 7-15 days for later use; s3, filtering: filtering the fermented apricot fruit wine for later use; and S4, ageing: ageing the filtered apricot fruit wine for 3-6 months. The apricot fruit wine prepared by the invention is light yellow in wine body, clear and transparent, has rich apricot fragrance and bouquet, and is palatable and harmonious in wine body.

The invention belongs to the technical field of health care wine, and particularly relates to a preparation method of scorch aroma type ginkgo wine. The method comprises the following steps: frying fresh gingko with shells in a pot until the shells are burnt yellow, then shelling, frying gingko kernels until the shells are dark yellow, then grinding into 8-10-mesh powder, respectively adding wine with the weight ratios of 1: 3 and 1: 2, leaching twice to obtain burnt-aroma type wine liquid, then adding water with the weight being 2-3 times that of the kernels and glucoamylase with the weight being 0.95-1.1% of that of the kernels into the leached gingko kernel residues, and uniformly stirring to obtain the burnt-aroma type wine liquid. The preparation method comprises the following steps: adding the scorch-aroma type gingko wine into a fermentation tank, fermenting at 22-32 DEG C for 23-32 days, distilling the fermented material until the wine is completely discharged to obtain wine liquid, blending the obtained wine with the scorch-aroma type wine liquid, and reducing the alcohol content to obtain the scorch-aroma type gingko wine product. The prepared wine product shows strong scorch aroma and has a unique ginkgo wine style, and a variety with excellent flavor is added to the ginkgo wine product.

The invention provides a green production method, process and equipment of lactic acid for food, and relates to the field of lactic acid fermentation. The green production method of the lactic acid for the food comprises the following steps: S1, mixing a mixed solution of glucose with the sugar content of 20-25% and corn starch with the sugar content of 40-45% according to the volume ratio of 100: 15, introducing the mixture into fermentation equipment, and heating at 100 DEG C for 10 minutes to eliminate infectious microbes; step S2, cooling the sterilized fermentation raw materials to 50 DEG C or below, then inoculating lactic acid bacteria into the fermentation raw materials, introducing sterile gas into the fermentation equipment, discharging the sterile gas, and then performing fermentation at 30-45 DEG C for 15-20 hours; and S3, cooling the fermented raw materials, separating and purifying, filling and refrigerating to obtain a finished product. The device is good in stirring effect, accurate in temperature control, free of air leakage in sampling acid-base neutralization, high in lactic acid yield and excellent in lactic acid quality.

The utility model relates to the technical field of food seasoning processing equipment, in particular to a filtering device for producing ancient microorganism composite sauce, which comprises two filter screens, a first mounting frame, a second mounting frame, a material receiving tank and a guide hopper. A connecting piece is arranged at the head end of the first mounting frame, a U-shaped sliding frame is arranged at the top of the material receiving tank, and a feeding window and a feeding pipe are arranged at the top of the U-shaped sliding frame. The first mounting frame and the second mounting frame are used for mounting the filter screens, when one filter screen is used for cleaning and dredging the filter holes, the first mounting frame or the second mounting frame is pulled outwards, so that the other filter screen can replace the filter screen, and a fermented mixture can be continuously filtered; the filter screen does not need to be cleaned completely, so that the production efficiency of the ancient-method microbial compound sauce is improved.

The utility model relates to related technical field of feed production especially, a kind of feed production fermentation device, including fermentation tank, the surface of cover plate is provided with stirring and scattering mechanism.The feed production fermentation device, by the setting of stirring and scattering mechanism, first the fermentation tank works, first by inlet pour fermentation raw materials into fermentation tank, while injecting fermentation liquor through liquid inlet pipe, subsequently starting motor on cover plate, motor drives second stirring rod rotation, and then drive the synchronous rotation of second stirring plate, second blade, second scraper and spiral auger connected therewith, in this process, second stirring plate continuously stirs, and raw materials and fermentation liquor are fully mixed, second blade continuously cuts the raw materials of adhering block, so that it is dispersed evenly, third stirring plate on second scraper then stirs tank bottom raw materials, ensure no dead angle, after fermentation is completed, open discharge pipe valve, spiral auger rotation pushes fermented material to discharge pipe, completes discharging process.

The utility model discloses mulberry leaf fermentation equipment with an automatic temperature control function, and relates to the technical field of temperature control fermentation. The device comprises a fermentation bin, supporting legs are fixedly connected to the four corners of the bottom of the fermentation bin, two supporting lugs are fixedly connected to the front faces of the supporting legs, auxiliary rods are rotatably connected to the interiors of the two supporting lugs, a sealing door is fixedly connected to the outer surfaces of the auxiliary rods, and a handle is fixedly connected to the front face of the sealing door. According to the mulberry leaf fermentation device, the fermentation fence is arranged, specifically, a worker opens a sealing door through a handle and pulls out the fermentation fence through a pull rod, and then the worker twists an adjusting ring to control a threaded rod so as to drive a collecting plate, so that the back face of the interior of the fermentation fence is slowly pushed forwards, and fermented mulberry leaves are concentrated on the top of the adjusting plate; and then the worker rotates the auxiliary plate to be separated from the fixing plate, and finally the mulberry leaves are collected from the adjusting plate through weight, so that the situation that the worker makes excessive contact with the interior of the equipment is reduced, and safety is improved.

The invention discloses a liquid fertilizer production device, and belongs to the technical field of fertilizer production equipment.The liquid fertilizer production device comprises a production box, the upper end of the production box is provided with the production box, the lower end of the production box is fixedly connected with a lower box cover, and one side of the production box is fixedly provided with an air outlet hole; a fermentation barrel is rotationally connected into the production box, a fixing groove is formed in the lower end of the fermentation barrel, and a filter plate is mounted at the lower end in the fermentation barrel; and a driving assembly is installed on one side of the production box, a stirring assembly is installed in the upper box cover, and an automatic defoaming assembly is installed at the lower end in the production box. By designing the automatic defoaming assembly 4, an additional driving source is not needed to provide power for the automatic defoaming assembly, fermented liquid bubbles in the fermentation barrel can float upwards to the liquid level to be broken under the action of buoyancy and hydrodynamic force through shaking, and the filtering flux of the fertilizer is greatly improved.

The present invention discloses a method for applying a longevity vine extract in the industrial fermentation process of cigar tobacco leaves. Fresh longevity vine is taken, washed and ground in a mortar, the ground solid is taken, an extraction solvent is added, and the extracted solution obtained after standing is filtered for use; when preparing cigar tobacco leaves, the obtained extraction solution is diluted with deionized water, the diluted solution is evenly sprayed on the surface of the cigar tobacco leaves, and then the cigar tobacco leaves are put into a sack for fermentation; after the fermentation is completed, the fermented cigar tobacco leaves are taken out and rolled according to the sample cigarette specifications, and moisture balance maintenance is performed. The present invention is the first time that a longevity vine extract is used in cigar fermentation. The content of the aroma component substances in the cigar tobacco leaves treated by the method provided by the present invention is significantly improved, the sensory quality of the tobacco leaves is significantly improved, and the quality of the tobacco leaves is significantly improved.

This utility model discloses a filtration device for rose enzyme beverages, including a filter barrel with a hollow lower end and a pressure cap adapted to the filter barrel. It also includes: a filter baffle: embedded in the filter barrel, with five sets of circular through holes, each threaded with a filter cover for filtering a large quantity of fermented rose petals; a sieve plate: fitted into the inner wall of the filter barrel and located below the filter baffle, positioned below the filter cover to filter out rose petal fragments that the filter cover cannot remove; both the sieve plate and the filter baffle are detachable within the filter barrel; and a pressing assembly: rotating on the pressure cap. This utility model belongs to the field of rose enzyme beverage processing technology, specifically referring to a filtration device for rose enzyme beverages, aiming to at least solve the problems of poor filtration effect, long filtration time, and the consumption of large quantities of fermented beverages caused by the sieving method used when filtering rose enzyme beverages after fermentation.

The invention discloses a probiotic fermentation device, and relates to the technical field of fermentation equipment. The device comprises a temperature control base and a fermentation barrel, two sets of electric telescopic rods are fixedly installed at the top of the temperature control base, a top cover is fixedly installed at the tops of the telescopic ends of the two sets of electric telescopic rods, the top cover is designed to be oval, a driving shaft is rotatably installed in the top cover, and an external thread is arranged on the outer side of the driving shaft; an exhaust hole is formed in the top of the top cover in a penetrating mode, and a liftable ejector rod is arranged in the exhaust hole. By adopting the design of the modularized fermentation barrel, a culture medium is sealed and stored in the fermentation barrel in advance, the fermentation barrel can be quickly completed after the last fermentation is completed, the internal temperature, pH, dissolved oxygen concentration and stirring speed of the fermentation barrel can be controlled after the fermentation barrel is replaced, the fermented fermentation barrel is integrally sealed and transferred, the transferring effect is good, and the fermentation efficiency is high. Fermentation equipment does not need to be shut down for cleaning for a long time, fermentation barrels can be cleaned intensively in the later period, and continuous fermentation efficiency is high.

The application discloses a kind of embedded wine's explosive pearl and its preparation method, the preparation method of the embedded wine's explosive pearl, comprising: screening rice and preparing rice mixed with wine starter;Complex edible glue and water are mixed uniformly, and the embedding mixed solution is prepared;The rice mixed with wine starter is added to embedding mixed solution, and is mixed uniformly;Mixed uniformly rice-embedding mixed solution is dropped into soluble calcium salt solution and is placed, then is filtered and is washed with ultrapure water to obtain the explosive pearl of embedding rice;The explosive pearl of embedding rice grain is placed in constant-temperature incubator saccharification fermentation;The explosive pearl of embedding rice grain after fermentation is added to the wine juice of matched wine, and is mixed uniformly, and the embedded wine explosive pearl wine is prepared after sterilization.The application is wrapped by using complex edible glue rice grain, and the pollution of miscellaneous bacteria is isolated, so that the micro-fermentation of single rice grain is realized.

The present invention relates to a high-efficiency organic-inorganic compound fertilizer production system, comprising a fermentation tank, a crushing and mixing tank, a belt conveyor, a granulator, a drying box, and a storage box connected in sequence; the granulator comprises a housing, a feed hopper arranged on the top of the housing, an extrusion structure arranged inside the housing, a particle shifting assembly, a screening assembly, and a cleaning assembly for cleaning the extrusion structure. The present invention ferments organic raw materials in the fermentation tank, pumps them into the crushing and mixing tank after fermentation, and adds inorganic fertilizer raw materials. The crushing and mixing tank fully crushes and mixes the decomposed organic raw materials and the inorganic fertilizer raw materials, and then continuously conveys them to the granulator via a belt conveyor. After extrusion by the granulator, granular organic-inorganic compound fertilizer is obtained, which is then conveyed to the drying box for drying. After drying, it is output and stored in the storage box. The structure is simple and easy to produce and process organic-inorganic compound fertilizers.

The invention relates to the technical field of beverages, in particular to a fruit vinegar beverage and a preparation method thereof. The invention relates to a fruit vinegar beverage. Each part of raw materials comprises the following components: 24 to 36 L of apple vinegar base, 56 to 84 L of kiwi fruit clear juice, 2.972 to 4.458 kg of compound sugar substitute, 0.032 to 0.048 kg of flavor enhancer and 0.04 to 0.06 kg of metabiotics preparation, the preparation method of the fruit vinegar beverage comprises the following steps: weighing raw materials and carrying out anaerobic fermentation; carrying out aerobic conversion; performing aerobic fermentation; anaerobic bacteria are inoculated for first-stage fermentation, then aerobic bacteria are inoculated for second-stage fermentation, the two-stage fermentation can reduce the content of poor-flavor substances such as propionic acid and butyric acid, in addition, the fermentation period can be shortened, and the shelf life can be prolonged.

A method for preparing microalgae plant-based yogurt by means of using acid- and aroma-producing microbes. The method comprises: S1, selection of microalgae raw materials: using microalgae with a protein content of ≥35% in algae cells as raw materials; S2, cell disruption: disrupting the algae cells by means of using a high-pressure homogenizer to obtain a wall-broken algal slurry; S3, blending and sterilization: adding sugar, a thickening agent and purified water to the wall-broken algal slurry, adjusting the protein concentration of the wall-broken algal slurry to obtain a blended algal slurry, and performing sterilization treatment; S4, fermentation: inoculating a mixed strain for two-stage fermentation, comprising: first inoculating Clostridium butyricum, Clostridium kluyveri and yeast for a predetermined period of time, and then inoculating lactic acid bacteria for fermentation; and S5, sub-packaging and refrigeration: sub-packaging the fermented algal slurry into a packaging container, placing same at 0°C-8°C for refrigeration and post-ripening, and thus obtaining the microalgae plant-based yogurt. By means of fermentation with clostridia and yeast, most of algal off-flavor substances are metabolized, and a richer variety of aromatic substances are produced compared with fermentation with lactic acid bacteria alone, resulting in an aromatic and palatable microalgae-based yogurt that meets the needs of populations with milk allergies and those pursuing plant-based foods.

The invention relates to a seasoning prepared from pure soybeans, which comprises the following specific process steps: soaking: soaking the soybeans in water until the soybeans are swelled and have no hard cores; b, pulping and residue filtering: grinding the soaked soybeans into fine pulp by using a pulping machine, and filtering to remove pulp residues; c, boiling the soybean milk: boiling the soybean milk with big fire until the soybean milk is boiled, and maintaining for 8-10 minutes; d, coagulation: adding gypsum water into the soybean milk, and then standing until the soybean milk is slowly coagulated into beancurd jelly; e, pressing and forming: pressing the tofu pudding into a sheet-shaped material; f, fermenting: rolling the sheet-shaped material into a column shape until mucor hyphae are uniformly overgrown on the surface and between rolling layers; g, drying: uncoiling and flattening the fermented columnar material, and drying until the water content is 2-3%; the method has the advantages that soybean protein extracted from the soybeans can be decomposed into amino acid easy to absorb through fermentation, lecithin, calcium and the like are reserved, and the flavor and the nutritional value of the seasoning are improved.

The utility model discloses a finished product storage tank of fermentation device, including a plurality of tank body and liquid inlet pipe that set up in sequence interval, the upper portion of each tank body lateral wall all set up liquid inlet, and set up first valve on the liquid inlet, and liquid inlet pipe is fixedly connected with first valve and communicates, and a plurality of tank bodies are along linear array setting, and the axis of liquid inlet pipe is parallel with the tank body arrangement direction, the utility model discloses finished product storage tank of fermentation device, including a plurality of tank body that communicate with liquid inlet pipe through first valve respectively, and when the fermentation liquid of fermentation good is transported to each tank body through liquid inlet pipe, can through first valve respectively control each tank body, can respectively record into jar date to the fermentation liquid of input to each tank body, and when having tank body failure, closes first valve and its connection, can isolate the failure jar, does not influence the use of other tank body.