158 results about "Lactic bacteria" patented technology

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

The invention belongs to the field of feed processing, and particularly relates to a sweet potato seedling and corn straw mixed silage preparation method which comprises the following steps: S1, raw material pretreatment: respectively chopping sweet potato seedlings and corn straws; s2, mixing: the chopped sweet potato seedlings and corn straws are weighed, an additive is added, the mixture is uniformly mixed, the additive is a mixed lactic acid bacteria additive, and the addition amount is 0.1 g / kg; s3, loading into a silage container, compacting and sealing; s4, storage: the fermentation temperature range is 15-28 DEG C, preferably 25 + / -1 DEG C. According to comprehensive evaluation, the sweet potato seedlings and the corn straw are mixed and ensiled according to the proportion of 1: 1, and the comprehensive value is the highest. The proportion can effectively balance dry substances and moisture of the two raw materials, and the silage which is excellent in smell, color and texture, complete in nutrition preservation and excellent in fermentation quality can be obtained after the mixed lactic acid bacteria additive is added for ensiling for 60 days.

The invention discloses a microbial fermentation chicken manure fish fertilizer for aquaculture and a preparation method of the microbial fermentation chicken manure fish fertilizer, and belongs to the technical field of agricultural waste resource utilization. The method comprises the following steps: firstly, flushing chicken manure of cage rearing chickens with a photosynthetic bacterium solution and screening out particles; then adding EM bacteria and lactic acid bacteria for composting fermentation; drying the fermentation product; and finally adding zeolite powder loaded with photosynthetic bacteria, mixing and modifying to obtain the final fish fertilizer. Through a unique process of combining multi-strain synergistic fermentation and zeolite powder modification, thorough harmlessness and recycling of the chicken manure are realized. The obtained fish fertilizer not only has comprehensive nutrition and lasting fertilizer efficiency, can effectively promote the growth of plankton in an aquaculture pond, but also has the functions of adsorbing and degrading ammonia nitrogen, hydrogen sulfide and other harmful substances in a water body, and has the remarkable advantages of improving water quality, reducing diseases and increasing the culture yield.

The invention discloses preparation of a microbial compound element-based fertilizer and application of the microbial compound element-based fertilizer in saline-alkali soil treatment, and relates to the technical field of saline-alkali soil improvement. The preparation method comprises the following steps: inoculating lactic acid bacteria, rhodopseudomonas, phosphate-solubilizing bacillus, nitrogen-fixing bacillus, halophilic bacillus and halomonas into a composite culture medium in proportion, and carrying out stepped sequential fermentation culture under the conditions that the pH value is 7.5 and the temperature is 28 DEG C until the bacterial count is greater than or equal to 1010 CFU / mL. According to the preparation of the fertilizer based on the microbial compound elements and the application of saline-alkali soil treatment, a synergistic system of the compound functional flora, the chelated mineral substances and the intelligent organic carrier is constructed, so that multi-dimensional improvement of saline-alkali soil is realized, the limitation of a traditional single improvement mode is broken through, the salinity and pH value of the soil are effectively reduced, and the soil quality is improved. The soil fertility and biological activity are remarkably improved, the salt stress resistance of crops is enhanced, the effective period is prolonged, and the preparation cost is low.

The invention relates to a preparation technology and application of a pickle hotpot condiment for pickling composite pickles in a soil jar, the pickle hotpot condiment is prepared from psoriasis, radishes, leaf mustard, cabbage heads, green and red capsicum frutescens, rod chilli, red capsicum frutescens, old ginger and cowpeas, the psoriasis, the radishes, the leaf mustard and the cabbage heads are hung and aired for 3-7 days, washed and primarily pickled with salt for 2-3 days, and primarily pickled pickles are obtained; and putting the primarily pickled pickles, green and red capsicum frutescens, rod chilli, red capsicum frutescens, old ginger and cowpea into a soil jar, adding pre-prepared saline water for pickling, controlling the storage temperature to be 16-20 DEG C, controlling the pickling time to be greater than or equal to 180 days, fermenting the pickles to obtain lactic acid bacteria, degrading nitrite to obtain probiotics, better releasing vitamins, and effectively retaining fibers in the pickles. The pickled psoriasis, the pickled radishes, the pickled leaf mustards and the pickled cabbage heads are applied to the pickled vegetable hotpot condiment, so that the pickled vegetable hotpot condiment which is unique in flavor, sour, fresh and delicious, suitable for people of all ages, healthy and delicious can be prepared without adding artificial pigments, essence or preservatives.

The invention provides a mild and moisturizing base makeup product and a preparation method thereof. The base makeup product is prepared from the following raw materials in parts by weight: 0.5 to 2.0 parts of camellia japonica extract, 0.5 to 2.0 parts of black spore block extract, 0.2 to 1.0 part of crithmum maritimum extract, 3.0 to 8.0 parts of four-dimensional hyaluronic acid slurry, 1.0 to 4.0 parts of film-forming agent, 5.0 to 20.0 parts of toner, 2.0 to 6.0 parts of styrene / butadiene copolymer, 8.0 to 15.0 parts of bionic lipid, 40 to 90 parts of purified water, 0.2 to 0.5 part of pH (Potential of Hydrogen) regulator, 1.5 to 3.0 parts of emulsifier and 0.8 to 1.5 parts of preservative. According to the base makeup product disclosed by the invention, a dynamic moisturizing system is constructed through multiple mechanisms. Wherein the four-dimensional hyaluronic acid slurry is used as a core, and all-around and three-dimensional moisturizing from epidermis water locking, stratum corneum permeation water replenishing to surface water storage is realized through the cooperation of hyaluronic acids with different molecular weights. The bionic lipid simulates a human body sebum film to form a skin-friendly moisturizing barrier, so that water loss is effectively prevented. Meanwhile, the crithmum maritimum extract and the lactobacillus fermentation product can actively repair the skin barrier, and the moisturizing capacity of the skin is further enhanced.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

The present application relates to the field of traditional Chinese medicine, in particular to a composition, eye patch and preparation method thereof for preventing and treating eye dryness, blurred vision fatigue and dry eye, comprising a carrier vehicle and a matrix layer, selecting medicinal materials with the effects of improving eyesight and resisting oxidation, fermenting the medicinal materials with plant lactic acid bacteria, bacillus or yeast to decompose macromolecules into small molecule active substances and possibly produce new active metabolites, adopting temperature control during the fermentation process to avoid high temperature from destroying heat-sensitive components, compounding the fermented medicinal material extract with hyaluronic acid, menthol, carboxymethyl cellulose and glycerol to form an intelligent rheological regulation body, hyaluronic acid synergistically enhances the moisturizing effect with the fermented extract, carboxymethyl cellulose serves as a film-forming agent to ensure the stability of the matrix layer, and glycerol improves the moisturizing performance, adopting a green process of activation, fermentation, mixing, loading and sterilization, selecting plant fibers as the carrier vehicle, cutting and packaging after loading the matrix layer, and then sterilizing to ensure the safety and effectiveness of the product.

The application discloses a method for preparing a freeze-dried recombined red date product and belongs to the technical field of food processing. The raw materials for preparing the freeze-dried recombined red date product include red dates, chickpeas and quinoa. The method comprises the following steps: respectively performing softening and curing treatment on the raw materials, compounding the raw materials to obtain compounded raw materials, performing crushing treatment on the compounded raw materials to obtain crushed compounded raw materials, performing first fermentation treatment on the crushed compounded raw materials and yeast to obtain first fermentation products, performing second sterilization treatment on the first fermentation products, performing second fermentation treatment on the first fermentation products and lactic acid bacteria to obtain second fermentation products, and performing freeze-drying treatment on the second fermentation products to obtain the freeze-dried recombined red date product. The method improves the texture stability of the freeze-dried recombined red date product, and the obtained product has low hygroscopicity and hardness, good integrity, rich taste, moderate sourness and sweetness, rich aroma and high sensory quality.

The invention relates to the technical field of biological medicine, in particular to mussel mucin and hyaluronic acid cross-linked self-repairing eye health care cream and a 4D forming method thereof. The composition comprises stearic acid, cetostearyl alcohol and the like, a lactic acid bacteria fermentation extract, a jasmine flower extract, a wolfberry extract, a pseudo-ginseng extract, a cassia seed extract, a polygonum cuspidatum extract, a chrysanthemum extract, a leontopodium leontopodum extract, ethylparaben, methylparaben and the like, decapeptide-4, mussel mucin, proteoglycan protein and modified graphene. Modified graphene in the self-repairing eye health care cream can effectively promote crosslinking of mussel mucin and hyaluronic acid and improve the repairing effect, the micro-current effect of graphene can also promote skin tissue to absorb traditional Chinese medicine components and deeply repair eyes, the effect can be more obvious according to personal eye conditions and requirements, and the self-repairing eye health care cream has a good application prospect. The composition has the effects of relieving asthenopia, dryness and soreness, effectively delaying excessive growth of an ocular axis, relieving temporary myopia drift, relieving asthenopia and protecting near vision.

The invention discloses a pickle fermentation method for delaying acidification of pickles, and relates to the technical field of industrial pickle fermentation. The pickle fermentation method comprises the following steps: preparing a spice mixture from 20-35 parts of black pepper, 20-30 parts of netmeg, 35-45 parts of garlic, 5-10 parts of Chinese prickly ash, 5-10 parts of rhizoma kaempferiae and 5-10 parts of cinnamon; mixing the spice mixture with an alcohol solution, and extracting to obtain an extract solution; putting raw material vegetables into a container, preparing salt brine, putting the salt brine into the container, and fermenting at normal temperature to obtain maturely fermented pickles; adding 0.5%-2% of the extract solution into the fermented and matured pickles, and uniformly stirring; by preparing the spice extract solution, continuous fermentation of lactic acid bacteria of the pickles can be effectively inhibited, the acidity of the pickles is kept stable, the sour, fragrant, crisp and tender taste of the pickles is kept, the obtained pickle product is good in quality, and the pickle fermentation method has high superiority.

The invention belongs to the field of new materials for daily use chemicals, and discloses a method for fermenting solanum nigrum, which is characterized in that solanum nigrum roots are fermented by adopting one or more strains of lactic acid bacteria, bifidobacteria, bacillus, micrococcus, saccharomycetes and filamentous fungi to obtain a solanum nigrum fermentation product. The functions of wrinkle resistance, compactness and the like of the withanolaria nipponica fermentation product obtained by fermentation through the method are obviously better than those of unfermented withanolaria nipponica fermentation products and fermentation products taking withanolaria nipponica extracts as fermentation bases. Meanwhile, the invention also provides application of the fermentation product.

The present invention relates to the technical field of sauce fermentation, and specifically to a food sauce fermentation device and a process thereof; the device comprises a chassis, in which a fermentation tank is arranged; the inner wall of the fermentation tank is inlaid with a heating resistance wire; the present invention arranges a sampler and a sampling port so that the sampler can sample the sauce in the fermentation tank through the sampling port, and sampling can be performed without opening the fermentation tank, which not only prevents pollutants such as harmful microorganisms from being carried by external air into the fermentation tank, but also prevents the occurrence of unwanted microbial competition and by-products during the fermentation process, and ensures that the content of microorganisms such as yeast, lactic acid bacteria and mold in the fermentation tank meets the expected proportion, thereby improving the quality and safety of the final product. In addition, the temperature and pressure in the tank will not change due to opening the fermentation tank, so as to ensure that the activity of the enzyme in the fermentation tank can always be in a stable state, thereby ensuring the stability of the fermentation; so that the practical application effect of the present invention is further improved.

The invention belongs to the field of animal feeding, and particularly relates to application of bacillus megatherium in preparation of fermented feed for reducing methane emission of mutton sheep, the bacillus megatherium is preserved in the China General Microbiological Culture Collection Center on December 6, 2004, and the preservation number is GMCCNo.1259. The invention also provides a fermented feed for reducing methane emission of mutton sheep, the degradation rate of straw rumen dry matter and crude protein can be remarkably increased, the ammonia nitrogen content in the feed is remarkably reduced, and the lactic acid bacteria content is remarkably increased.

The invention relates to the technical field of hippophae rhamnoides fruit craft beer, and discloses a hippophae rhamnoides fruit craft beer production process which comprises five steps of fresh hippophae rhamnoides fruit pretreatment, sterilization and corrosion prevention, sugar degree adjustment, fermentation treatment and post-treatment. In the pretreatment stage, clear fruit juice is obtained through centrifugal impurity removal, chemical and biological step-by-step deacidification, compound pectinase enzymolysis and light-shielding clarification; medium and low temperature pasteurization is adopted for sterilization, and a food-grade preservative reagent is matched to guarantee safety; the sugar degree is accurately regulated and controlled in batches by using compound saccharides to meet the fermentation requirements; the fermentation adopts a low-temperature mode and yeast-lactic acid bacteria combined biological deacidification, and beta-glucosidase and a nano-scale SiO composite reagent are added to optimize the flavor; the finished product is obtained through purification, dynamic clarification, low-temperature freezing, filtering and filling after post-treatment, and VC and EDTA-2Na are compounded in the whole process to prevent browning. The process overcomes the pain points of high acid, low sugar, non-enzymatic browning and the like of the sea-buckthorn, realizes synergy of fruit fragrance and beer flavor, remarkably improves the fermentation efficiency and the yield of finished products, is suitable for industrial production, and retains the nutrition and original flavor of the sea-buckthorn.

The invention relates to the technical field of food fermentation, and particularly discloses an efficient preservative-free nitrite-free method for preparing pickled Chinese cabbages through whey fermentation and a pickled Chinese cabbage product thereof.The method comprises the steps that fresh milk serves as a raw material, and whey is obtained through standardization, sterilization, fermentation and separation; cleaning, dehydrating and cutting the vegetables; mixing the obtained whey, the obtained vegetables and edible salt according to a weight ratio, and ensuring that the vegetables are completely immersed in the whey; sealing the mixed system, and fermenting at 15-30 DEG C for 25-40 days; after fermentation, taking out the pickled Chinese cabbages, draining, performing vacuum packaging, and storing at normal temperature; according to the invention, the by-product whey of dairy industry is systematically and creatively applied to the field of vegetable fermentation, which is not simple waste utilization, but is redefined from a waste liquid as a composite fermentation starter and culture medium rich in active lactic acid bacteria, a nutrient medium and a natural acid environment.

The invention relates to an all-solid-state vinegar fermentation process which comprises the following steps: based on a starchy raw material, adding and mixing a plurality of fermentation catalysts and waste vinasse to prepare a fermentation raw material; filling the fermentation raw materials into a fermentation tank for fermentation; in the fermentation process, an interval bottom-starting and fermented grain turning mode is adopted. According to the method, a wine mash preparation link is creatively omitted, a starchy raw material is taken as a basis, and a fermentation catalyst is synchronously added to directly enter a tank, so that the mixed fermentation raw material is fermented in a whole-course solid-state environment, and the integrity of a fermentation substrate is guaranteed while a process chain is simplified. According to the invention, an indirect bottom turning fermentation process is adopted to replace a daily turning operation mode commonly used in the prior art; through indirect oxygen supply regulation and control, a micro-ecological environment preferred by functional microorganisms such as lactic acid bacteria is constructed for a fermentation system, and growth and reproduction of the fermentation system and synthesis of target metabolites (non-volatile acids) are facilitated.

This invention relates to the field of aquatic compound feed technology, specifically to a special feed for mullet, silver carp, and golden carp cultured in saline-alkali land in Northwest China. The feed is characterized by being composed of the following raw materials by weight percentage: 10%–14% alfalfa meal, 16%–22% soybean meal, 16%–22% corn meal, 5%–7% molasses, 1%–3% yeast powder, 2%–5% lactic acid bacteria preparation, 2%–5% premixed feed for aquatic life in saline-alkali land in Northwest China, 1%–4% fish oil, and 1%–5% vegetable oil. This invention solves the problems of low survival rate, high feed conversion ratio, easy antagonistic inactivation of probiotics, fish oil oxidation, poor water resistance of pellets, and insufficient regional adaptability of traditional feeds. Compared with commercially available ordinary marine fish feeds, the survival rate of juvenile fish is increased by 15% to 30%, the feed conversion ratio is reduced by 10% to 20%, the Vibrio inhibition rate is ≥80%, the power consumption per ton of feed is reduced by 25% to 35%, and the raw material cost is reduced by 30% to 45%. It is suitable for large-scale aquaculture in saline-alkali land in Northwest China and has important value for improving the quality and efficiency of fisheries, ecological restoration, and rural revitalization.

An object of the present invention is to provide a composition for preventing visual dysfunction caused by exposure to light, such as so-called blue light. The present invention provides a composition comprising a lactic acid bacterium as an active ingredient for use in suppressing or improving conditions caused by retinal inflammation resulting from light damage. Eye discomfort is an exemplary condition caused by retinal inflammation resulting from light damage.

The invention relates to the technical field of agricultural resources and environment, and discloses a preparation method and application of an in-situ activator for carbon sequestration, pollution reduction and yield increase of soil. The activator comprises the following raw materials in parts by mass: 5-15 parts of a modified mineral carrier, 10-15 parts of an organic slow-release matrix, 6-13 parts of a lactic acid bacteria crude extract, 5-15 parts of a fungus crude extract, 5-12 parts of a yeast crude extract, 10-20 parts of a microbial fermentation humus crude extract, 4-8 parts of a complexing agent, 5-10 parts of a protective agent, 3-8 parts of root-promoting signal molecules and 1-3 parts of quorum sensing molecules. According to the scheme, five units including a supporting framework, an active component, a complexing agent, a protective agent and a trace substance are jointly assembled to serve as a core of the activator, the activator is supported by a porous carrier, a compound enzyme-humus system and an oxygen-iron-sulfur electron shuttle system are colonized on the surface, nutrient substance aggregates are slowly released, and signal molecule induction is combined, so that the activity of the activator is improved. And soil carbon reservoir expansion, pollutant passivation and crop root development promotion are realized. According to the preparation, the soil carbon sequestration efficiency can be improved by 25% or above, the heavy metal activity can be reduced by 40-65%, and the average yield of crops can be increased by 15-20%.

The invention provides an ultrahigh pressure-irradiation synergistically sterilized duck meat product and a preparation method of the ultrahigh pressure-irradiation synergistically sterilized duck meat product. Comprising the following steps: S1, pretreating duck meat; s2, dynamic ultrahigh pressure treatment: 1) a gradient boosting stage; (2) instantaneous pressure relief; s3, pulse irradiation sterilization: 1) primary irradiation; 2) secondary irradiation; s4, flavor-texture shaping: 1) microwave vacuum drying; 2) infrared-hot air combined drying; and vacuum packaging. Through sequential coupling design of CO2 permeation, high-pressure micropore formation and irradiation free radical removal, in a dynamic ultrahigh pressure treatment stage, nano astaxanthin is triggered to be released from a chitosan / lecithin carrier in a targeted manner and is combined with hydroxyl free radicals generated by irradiation; cO2 is promoted to permeate muscle fibers; the astaxanthin released under ultrahigh pressure is combined with hydroxyl radicals generated by irradiation, and irradiation is performed twice to promote free radical removal, so that oxidative damage is reduced; exopolysaccharide in the lactic acid bacteria fermentation liquor is chelated with metal ions, and fat oxidation is inhibited.

A biological control method for centipede breeding belongs to the field of special economic animal breeding technology. This invention uses a compound probiotic strain of *Trichoderma longicornis*, *Streptomyces flavus*, *Bacillus subtilis*, *Bacillus licheniformis*, *Clostridium butyricum*, and lactic acid bacteria, which is fully incorporated into the breeding substrate. After 24-72 hours of static setting, the bacteria fully colonize and form a stable antibacterial state. The bacterial community can remain dormant during periods of nutrient deficiency, low-temperature overwintering, or year-end static setting, and will revive upon contact with organic matter. The method is supplemented with springtails and pink woodlice, which preferentially consume harmful bacteria, clean up uneaten feed, and primarily feed on and decompose centipede feces, forming a mutually beneficial symbiotic relationship with the biocontrol bacteria. Their feces further nourish the bacterial community, extending the stable effective period of the bacterial community from 2 months to 4-6 months or more. Simultaneously, probiotics and vitamins are added to the feed to strengthen the centipede's constitution. This invention constructs a three-dimensional synergistic prevention and control system that integrates matrix inhibition of pathogenic bacteria, environmental residue removal, and internal administration for enhanced protection. This system enables drug-free ecological disease control, significantly reduces the incidence of diseases such as green muscardine, and improves the survival rate of centipede farming. It is suitable for large-scale centipede farming.

The invention provides a preparation method of milk skin yoghurt and the milk skin yoghurt. The milk skin yoghurt comprises the following components in percentage by weight: 5-7% of a milk skin layer and 93-95% of a yoghurt layer, wherein the ingredients of the milk skin layer comprise the following components in percentage by weight: 3%-6% of white granulated sugar, 0.1%-1% of a stabilizer, 0.06%-2.5% of an emulsifier and the balance of a grease raw material; the ingredients of the yoghourt layer comprise the following components in percentage by weight: 6%-9% of white granulated sugar, 0.3%-1.5% of a stabilizer, 0.1%-1% of an emulsifier, 0.005%-0.05% of lactic acid bacteria powder and the balance of raw milk. The embodiment of the invention provides a preparation method of milk skin yoghurt and the milk skin yoghurt, which can meet the diversified requirements of consumers on the mouth feel of products and realize the large-scale production of the milk skin yoghurt.

The invention discloses a tobacco leaf fermentation anti-mildew method based on an astragalus membranaceus-honeysuckle compound extract and application of the tobacco leaf fermentation anti-mildew method. The method comprises the steps that astragalus membranaceus and honeysuckle with specific indexes are screened and mixed in proportion, then ultrasonic extraction is conducted through an ethanol-water solution, and the compound extract is obtained through purification; preparing the extract into a solution, spraying the solution to pre-balanced tobacco leaves, then regulating and controlling fermentation temperature and humidity and gas concentration in stages, and monitoring microorganism and physicochemical indexes until the tobacco leaves reach the standard. According to the tobacco leaf fermentation anti-mildew method, aspergillus niger is inhibited in a targeted mode (the inhibition rate is larger than 90%), lactic acid bacteria proliferation is promoted, and the tobacco leaf mildew rate is reduced to 0%; aroma substances such as solanesol are reserved, and sensory evaluation is improved by 20%; chemical preservatives are replaced, the problems of safety dispute and flavor damage are avoided, and cigarette production requirements are met.

To provide a novel lactic acid bacterium strain that is usable as a starter useful for production of dairy products, especially natural cheese, allows reduction of the production time in cheese production, and enables the produced cheese to retain a large number of live bacteria.SOLUTION: A lactic acid bacterium being Lactococcus cremoris strain 210 (Accession No.: NITE P-04049) or Lactococcus cremoris strain 215 (Accession No.: NITE P-04050).SELECTED DRAWING: None

This invention discloses a humic acid organic fertilizer / humic acid bio-organic fertilizer formula and its preparation method based on potassium humate tailings. The formula comprises the following raw materials by mass percentage: 60%±5% livestock and poultry manure, 35%±5% potassium humate tailings, 5%±2% macro-, meso-, and micronutrients, and 0.2%±0.1% compound functional microbial agent. However, in existing technologies, potassium humate tailings retain a large amount of free KOH and OH⁻, exhibiting strong alkalinity (pH 9.0-11.0). Direct application can burn seeds and roots, inhibiting germination and growth; it also exacerbates soil alkalization in saline-alkali areas and damages soil aggregate structure. Existing technologies do not utilize fermentation bacteria to generate organic acids to neutralize the residual OH⁻ in situ from the potassium humate tailings, greatly limiting the effectiveness of saline-alkali soil improvement. This invention utilizes lactic acid bacteria and organic acids combined with humic acid to synergistically neutralize OH⁻, improving saline-alkali soil inhibition capacity by 40%. The above features significantly improved aggregate size and porosity, inhibiting salinity and alkalinity; promoting root growth and chelating nutrients, increasing yield by 10%–30%; compatible with traditional organic fertilizer production lines, easy to scale up, and with significant economic and environmental benefits.

The application discloses a preparation process of rice wine fermentation and relates to the technical field of rice wine preparation, and comprises the following steps: S1, a circulating fermentation activator is prepared; S2, the circulating fermentation activator is introduced into a digestion treatment procedure, a porous carrier is loaded with non-amine-producing competitive lactic acid bacteria biofilm and covalently immobilized amine oxidase; S3, according to the risk level of a coupling risk value, a corresponding digestion strengthening procedure is triggered; and S4, the circulating fermentation activator treated by the digestion treatment procedure is added back to a new batch of fermentation substrate. The application prepares the circulating fermentation activator by directional complex enzymolysis treatment of the distiller's grains generated after rice wine fermentation, and the non-amine-producing competitive lactic acid bacteria biofilm and the covalently immobilized amine oxidase are loaded on the porous carrier, so that the biological amine in the circulating system is subjected to directional digestion, and the problems of excessive accumulation of biological amine and deterioration of rice wine flavor caused by direct reuse of the distiller's grains in the prior art are solved.

The utility model relates to the technical field of beverage processing, in particular to a fruit and vegetable fermented beverage fermentation device which can enable fruit and vegetable fragments to be cleaned more conveniently, brings convenience to cleaning of workers and improves practicability. Comprising a tank body, three sets of supporting legs are fixedly arranged at the bottom end of the tank body in an annular array mode, the bottom of the tank body is communicated with a liquid discharging pipe, a valve is arranged on the liquid discharging pipe, filtering holes are evenly formed in the bottom and the outer wall of a fermentation filtering cylinder, an annular connecting table is arranged on the upper side of the outer wall of the fermentation filtering cylinder, and the annular connecting table and the fermentation filtering cylinder are integrally formed; the upper side of the outer wall of the tank body is provided with an annular blocking table, the fermentation filter cylinder sinks into the tank body, three sets of lock catches are arranged between the annular connecting table and the outer wall of the annular blocking table in an annular array mode, the top end of the annular connecting table is fixedly connected with a positioning ring, and two sets of L-shaped arc clamping grooves are formed in the inner side of the positioning ring in a central symmetry mode. The stirring device is used for stirring fruit and vegetable fragments and a lactic acid bacteria solution.

The present invention aims to provide a novel ghrelin secretion enhancer that is easily accessible and easy to consume, can stimulate the secretion of ghrelin present in the human body, and is safe and has no side effects. By ingesting specific lactic acid bacteria themselves or fermented milk produced using them as a ghrelin secretion enhancer, poor appetite can be significantly alleviated in an easily accessible, easy, and safe manner.