22 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 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.

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 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 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 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 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.

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 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.

The utility model relates to the technical field of biological fermentation, in particular to a fermentation and germination device for whole grain fermentation, which comprises a fermentation bed and a frame, the fermentation bed is mounted on the frame, the fermentation and germination device is characterized by further comprising a fermentation and germination mechanism, a turning mechanism and a ventilation mechanism, the fermentation and germination mechanism is mounted in the fermentation bed, and the turning mechanism is mounted on the frame. To-be-fermented materials or to-be-germinated seeds are placed on a placement plate of the fermentation and germination mechanism, the turning mechanism is mounted in the fermentation bed and used for turning the fermented materials, two ends of the ventilation mechanism are communicated with an air inlet and an air outlet of the fermentation bed respectively and used for humidifying the fermented materials or the germinated seeds to provide oxygen, and the fermentation bed comprises a plurality of fermentation units. The fermentation units are connected with one another to form a unit splicing type structure. The arrangement of the fermentation and germination mechanism realizes the switching of three working modes of the fermentation bed, namely, the free switching of three states of anaerobic fermentation, aerobic fermentation and seed germination on one fermentation bed is realized, so that the cost is greatly saved.

The invention discloses a feed bacterial enzyme fermentation device which comprises a tank body, a tank cover is fixed to the top of the tank body through a flange, a tank bottom is fixed to the bottom of the tank body through a flange, a plurality of supporting legs are fixed to the outer wall of the tank body at equal intervals, a stirring mechanism is arranged in the tank body, and a filter plate is installed on the lower portion in the tank body. A filter plate is arranged in the tank bottom, filter holes are formed in the filter plate, conical holes are formed in the filter holes, a push disc is mounted in the tank bottom, ejector rods matched with the filter holes one by one are fixed to the top of the push disc, a plurality of guide holes are formed in the push disc, and an ejection mechanism for adjusting the height of the push disc is mounted in the tank bottom. And a swinging mechanism for realizing swinging of the ejection mechanism is mounted on the outer wall of the tank bottom. According to the device, fermented feed is uniformly and regularly discharged, unsmooth discharging caused by gravity accumulation, extrusion and discharging of materials is avoided, and the effect of switching blocking and releasing is achieved.

The application provides a feed processing method of expired instant noodles and belongs to the technical field of feed.The expired fried instant noodle cake is crushed, and then subjected to enzymolysis by lipase; then subjected to enzymolysis by composite enzyme, and then subjected to aerobic solid state fermentation by adding a seasoning bag and composite probiotic preparation, ultraviolet irradiation, liquid anaerobic fermentation by composite probiotic preparation micro-voltage transient pulse light irradiation; the fermented material is filtered to obtain supernatant, and the supernatant is a composite organic acid feed additive rich in organic acid and probiotic; the filter residue is uniformly mixed with sodium chloride and rice husk powder, and then extruded and granulated to prepare biological feed rich in bacterial protein and nucleotides.The application fully utilizes the substances such as carbohydrates, oils and fats and table salt in instant noodles, and converts them into composite organic acid feed additive rich in organic acid and probiotic and biological feed rich in bacterial protein and nucleotides, so that the health of livestock and poultry is promoted and high efficiency is achieved.

This invention provides a microbial community inoculant and a method for preparing liquid vinegar, relating to the field of microbial fermentation technology. The microbial community inoculant of this invention includes acetic acid bacteria, lactic acid bacteria, and yeast. The preparation method includes: inoculating rice with the microbial community inoculant after liquefaction and saccharification, and then carrying out micro-aerobic fermentation and aerobic fermentation to obtain liquid vinegar. During the micro-aerobic fermentation process, yeast consumes dissolved oxygen, grows, and accumulates a certain amount of alcohol. Simultaneously, lactic acid bacteria obtain a favorable acid-producing environment, accumulating lactic acid and other substances that enhance the flavor of vinegar. Acetic acid bacteria can both grow in this environment and continuously accumulate acetic acid using the slowly produced alcohol from yeast. The microbial community inoculant of this invention has the effect of increasing the content of flavor substances and enhancing the taste of liquid fermented vinegar.