357 results about "Leavening agent" patented technology

The invention discloses lactobacillus kefiranofaciens IMAU12319 and application thereof, belongs to the technical field of microorganisms, and particularly relates to lactobacillus kefiranofaciens IMAU12319 which is preserved in China General Microbiological Culture Collection Center (CGMCC) on July 8, 2024, the preservation address is No. 3, No.1 yard, West Beichen Road, Chaoyang District, Beijing, and the number is CGMCC No.31224. The lactobacillus kefiranofaciens IMAU12319 has the advantages that the lactobacillus kefiranofaciens IMAU12319 can be used for preparing the lactobacillus kefiranofaciens IMAU12319, and the lactobacillus kefiranofaciens IMAU12319 can be used for preparing the lactobacillus kefiranofaciens IMAU12319; the invention also relates to an application of the lactobacillus kefiranofaciens IMAU12319 in preparation of a probiotic agent capable of resisting gastrointestinal digestion. The strain disclosed by the invention not only shows good gastrointestinal tract endurance capacity, but also shows relatively strong potential in the aspects of intestinal adhesion, oxidation resistance and bacteriostasis, and has a wide application prospect in leavening agent strains.

The invention discloses a label cleaning type crispness increasing method for fried food, and belongs to the field of fried products. According to the preparation method, firstly, lentinus edodes stem nanocellulose is prepared by combining enzymolysis with a high-pressure homogenization method, and the lentinus edodes stem nanocellulose is compounded with casein, so that stable lentinus edodes stem nanocellulose-casein gel emulsion can be prepared; then the gel-like emulsion is applied to the paste-coated fried product, and the gel-like emulsion is used for forming pores in advance in the paste so as to achieve the crispness increasing effect, reduce the oil content and inhibit grease oxidation. The stable gel emulsion based on a natural formula can replace a commercial leavening agent to realize clean label type crispness enhancement, and the prepared paste can be applied to various paste fried foods and has a good market prospect.

The invention discloses a method for preparing rhizoma polygonati wine through combined fermentation of composite strains. The composite strain leavening agent is firstly provided, the leavening agent is composed of lactobacillus plantarum, lactic acid-producing bacillus and saccharomyces cerevisiae according to the mass ratio of (2-4): (1-2): (50-100), the composite strain leavening agent can effectively balance and improve the original bitter taste of rhizoma polygonati medicinal materials through the synergistic effect of composite strains, and the comprehensive quality of rhizoma polygonati wine is remarkably improved; the fermentation process is accelerated, the fermentation period is remarkably shortened, the production efficiency is improved, and the production cost is reduced. The invention further provides a method for preparing polygonatum kingianum wine based on the composite strain leavening agent, and the method has remarkable effects in the aspects of improving the taste, improving the fermentation efficiency, enhancing the product stability, reducing adverse metabolites, improving the nutrition and health-care value and the like, and can meet the pursuit of consumers for high-quality polygonatum kingianum health-preserving drinks.

The invention provides lactobacillus plantarum XZFMCC101.23155, a probiotic agent and application of the lactobacillus plantarum XZFMCC101.23155 and belongs to the technical field of microorganisms. The invention provides lactobacillus plantarum XZFMCC101.23155, and the preservation number of the lactobacillus plantarum XZFMCC101.23155 is GDMCC No: 65783. The lactobacillus plantarum XZFMCC101.23155 can tolerate hydrogen peroxide, a fermentation product of the lactobacillus plantarum XZFMCC101.23155 has the capacity of removing DPPH, hydroxyl free radicals and superoxide anions, and the total antioxidant activity is high. The fermentation product can also significantly reduce the MDA content in mouse serum, significantly improve the SOD level in mouse serum, improve the GSH content in mouse serum and the like. The lactobacillus plantarum XZFMCC101.23155 and commercial zymophyte are jointly used as a leavening agent to prepare the cheese, and the antioxidant activity of the cheese can be remarkably improved.

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention discloses a method for synthesizing artificial soil by using solid waste, which comprises the following steps: a, primary mixing: mixing 1-3 parts by weight of river sludge, 1-2 parts by weight of fly ash, 1-2 parts by weight of livestock manure, 0.2-0.4 part by weight of zeolite powder and 0.1-0.2 part by weight of leavening agent by using solid waste mixing equipment, b, fermenting and covering a film for high-temperature oxygen-consuming fermentation to obtain a mixture A, and c, mixing: mixing the mixture A and the mixture B in parts by weight to obtain the artificial soil. 2-4 parts of the mixture A, 1-3 parts of fly ash, 0.2-2 parts of desulfurized gypsum, 0.02 part of zeolite powder, 0.01-1 part of an ecological mineral nutrient modifier and 0.01-0.05 part of an ecological nutrient rejuvenation agent are mixed, d, synthesis is conducted, after a high-speed blade crusher is used for scattering, a blowing-away machine is used for blowing away, and the artificial soil is obtained. The problem that in the prior art, solid waste and an added modifier are difficult to evenly mix, and consequently part of areas are not suitable for crop growth is solved.

The invention belongs to the technical field of biological feed, and particularly relates to a composite silage leavening agent, silage and application. The compound silage leavening agent is prepared from the following components: lactobacillus plantarum and vitamin enzyme, wherein the concentration of the lactobacillus plantarum is greater than or equal to 1 * 10 < 9 > CFU / kg, and the concentration of the cellulase is 1 * 10 < 6 >-1 * 10 < 8 > U / kg. In the preparation process of the silage, due to the synergistic effect of cellulase and lactobacillus plantarum, escape of nutrient substances such as ammoniacal nitrogen is reduced, the content of nutrient substances such as polypeptide is increased, and the nutritional value of protein of the silage is reserved. The ensiling feed disclosed by the invention is good in fermentation quality and rich in nutrient substances, and can improve the digestibility and the total volatile fatty acid yield of mutton sheep when being used for feeding the mutton sheep; and meanwhile, efficient conversion of silkworm branch and leaf byproducts can also be realized.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The present invention provides a method for preparing unbleached impregnated insulating paper, belonging to the technical field of insulating paper preparation. The method uses a mixture of unbleached softwood sulfate pulp and unbleached hardwood sulfate pulp as raw materials, adds a bulking agent, gelatinized cationic starch, and a wet strength agent, and adjusts the preparation process to produce unbleached impregnated insulating paper with high dry and wet strength and good liquid absorption properties.

The invention discloses fermentation liquor of a traditional Chinese medicine preparation, a preparation method of the fermentation liquor and application of the fermentation liquor in the aspects of losing weight, lowering lipid and / or relieving liver injury. The traditional Chinese medicine preparation is prepared from the following components in parts by weight: 3 to 6 parts of mulberries, 3 to 6 parts of raspberries, 3 to 6 parts of fructus corni, 12 to 20 parts of fructus lycii, 15 to 25 parts of rhizoma polygonati, 15 to 25 parts of fructus crataegi and 2 to 5 parts of semen cassiae. The traditional Chinese medicine preparation is prepared by extracting, sterilizing, cooling, inoculating a leavening agent and fermenting. The mulberry, the raspberry and the dogwood which are medicinal and edible materials are used for replacing fleece-flower root, the original formula of the lipid-lowering drug is combined, the fermentation liquor prepared after fermentation can effectively retain the obesity adjusting effect of the classic formula of the lipid-lowering drug, meanwhile, the biological activity of the lipid-lowering drug is remarkably improved through the optimized compatibility and the probiotic fermentation technology, and the lipid-lowering drug has a good application prospect. A safe and efficient innovative scheme is provided for functional food to intervene in obesity / overweight.

The invention relates to the technical field of food processing, and particularly discloses soybean flavor peptide and a preparation method and application thereof. Aspergillus oryzae is selected as a leavening agent, a microbial endogenous enzyme generated by full fermentation of the aspergillus oryzae is utilized to cooperate with a compound enzyme preparation to perform combined action, abundant enzyme systems effectively perform enzymolysis on macromolecules such as protein, and related taste substances are provided for subsequent enzymolysis products; in the soybean flavor peptide prepared by enzyme hydrolysis and Maillard reaction, the contents of target peptide and target amino acid (umami peptide, umami amino acid and the like) are high; when the soybean flavor peptide is applied to the compound seasoning with the main function of increasing freshness, the freshness score can be increased by 0.5-2 times. In addition, on the basis of improving freshness, the taste richness of the food or the compound seasoning can be enhanced, and the aftertaste time is prolonged.

The invention relates to the technical field of extraction and processing of radix puerariae and perilla frutescens, and particularly discloses a compound extract of radix puerariae and perilla frutescens as well as a preparation method and application of the compound extract. The preparation method comprises the following steps: slicing radix puerariae, cleaning with purple perilla, drying, adding water to adjust the water content, adding a leavening agent, and fermenting to a specific pH value to obtain a fermented product; and performing reflux extraction on the fermentation product by using a deep-eutectic solvent to obtain the deep-eutectic solvent extract. Mixing the extract with ethanol, and performing supercritical carbon dioxide extraction to obtain a supercritical carbon dioxide extract. Carrying out water extraction and alcohol precipitation treatment on the extract to obtain a primarily purified extract; and finally, separating by using macroporous resin to obtain the final compound extract of the radix puerariae and the perilla frutescens. According to the method, the extraction rate of flavonoid compounds and other bioactive substances in the compound extract is remarkably increased, so that the compound extract shows excellent effects in the aspects of reducing blood pressure, reducing blood sugar, reducing blood fat and the like, can be used as a daily diet supplement, and is widely applied to the fields of foods, medicines and health-care products.

The invention discloses yoghurt oil with fruity flavor and a preparation method of the yoghurt oil, and belongs to the technical field of yoghurt oil processing. The Lactococcus lactis SITRS-0011 provided by the invention can be independently used as a leavening agent, when the Lactococcus lactis SITRS-0011 is used for fermenting yoghurt oil, the titration acidity can reach 83.21 DEG T, the yoghurt oil contains 2, 3-butanedione (1180 [mu] g / kg), acetoin (2092 [mu] g / kg), lactones (623 [mu] g / kg), 3-methylbutyraldehyde (117 [mu] g / kg), phenethyl alcohol (1863 [mu] g / kg), phenylacetaldehyde (336 [mu] g / kg) and other substances, and the Lactococcus lactis SITRS-0011 is rich in milk flavor, has flower fragrance and nut flavor, is unique in flavor, and can be used for preparing the and the overall sensory score is high.

The invention relates to the field of agricultural planting, in particular to a post-ginseng land soil improvement method based on compound bacteria fermentation degradation of allelochemicals. The invention provides a main technological process for improving soil through a fermentation method. The main technological process comprises the steps of land consolidation, ridge forming and pond building, material preparing and feeding and soil-material mixing, zymophyte inoculation and bacterium-material combination, film mulching anaerobic and fermentation monitoring, fermentation completion and post-treatment. The invention also provides a complex microbial inoculant composition capable of achieving the improvement effect, and the complex microbial inoculant composition comprises the following components in parts by weight: 5 parts of straw returning agent, 3 parts of organic fertilizer leavening agent and 1 part of bacillus subtilis agent. According to the method, the improved soil is subjected to long-time anaerobic fermentation in the water stain micro-ecological environment, the organic matter content of the soil can be greatly increased by adding a large number of organic matter materials, the carbon / nitrogen ratio of the soil is increased, the bulk density of the soil is reduced, fertility is comprehensive, sufficient and balanced, and the method is suitable for continuous cropping planting and healthy growth of ginseng.

The invention provides a method for preparing beef jerky through synergistic fermentation of a mixed microbial fermentation agent and spices, and belongs to the technical field of microbial fermentation and beef food deep processing. The spices are used for pickling the beef, the flavor of the beef is improved, the mixed microbial leavening agent is added for fermentation, macromolecular substances such as protein and fat in the beef are decomposed in the growth and reproduction process of microorganisms, and substances such as micromolecular peptide, amino acid and fatty acid which are better absorbed are generated; the nutritional value, flavor and quality of the beef jerky can be remarkably improved, meanwhile, microbial fermentation acid production effectively inhibits growth of other microorganisms, and the safety of the beef jerky is improved.

The invention relates to the field of food processing, and particularly discloses an alkaline water oat fermented cake and a preparation method thereof. The cake raw materials comprise a compound enzyme preparation, an emulsifying agent, a thickening agent, a dough improver, a flavoring agent, a compound leavening agent, a flavor enhancer and a compound bacterium preparation, and the compound enzyme preparation contains various enzymes and can effectively convert oat fibers and starch; the compound bacteria preparation is formed by compounding saccharomycetes and lactic acid bacteria in a specific proportion, and the saccharomycetes and the lactic acid bacteria synergistically play a fermentation role. According to the preparation process, enzymolysis, fermentation, baking and innovative alkaline water spraying processes are accurately controlled, and the unique taste that the cake is crisp outside and tender inside is achieved. The fermented cake is rich in flavor level, outstanding in health attribute, suitable for healthy consumption requirements, accurate and efficient in preparation process and wide in market prospect.

The invention relates to the technical field of cheese preparation, and particularly provides fried cheese and a preparation method thereof. The preparation method of the fried cheese comprises the following steps: (1) adding a leavening agent into raw milk for fermentation to obtain fermented milk; (2) adding chymosin into the fermented milk in the step (1) for incubation, then cutting into blocks, raising the temperature, preserving heat and discharging whey to obtain curd particles; and (3) the curd particles are pressed and blanched in water to obtain the fried cheese, the pH value of the fried cheese is 4.0-5.0, and the low-pH fried cheese can reduce the probability of microbial contamination and effectively prolong the shelf life of the product. The preparation process of the fried cheese is simple and convenient to operate, the original raw milk is adopted, the raw materials are easy to obtain, and the cheese which is difficult to melt and suitable for frying and baking is prepared by regulating the pH value of the raw milk and combining the subsequent curding and blanching processes.

The invention provides a mineralized gel type physalis alkekengi leavening agent and application thereof in preparation of physalis alkekengi tofu. The method comprises the following steps: firstly, forming an EGCG-Ca < 2 + > complex from epigallocatechin gallate and tricalcium phosphate in soybean clear water, inducing TCP nanosheets to be self-assembled, and interpenetrating with a soybean protein network to construct a mineralized gel skeleton; the mineralized gel type sour slurry leavening agent is prepared by firstly preparing a skeleton, then immobilizing lactic acid bacteria in micropores of the skeleton and finally performing electrostatic grafting on soybean peptide, so that the gel strength, the water binding capacity, the flavor and the like of sour slurry bean curds are improved, and the nutrition and the quality of the bean curds are further improved.

The invention discloses a fermented multi-grain pancake made from a composite leavening agent and a production technology of the fermented multi-grain pancake, and belongs to the technical field of food processing. The method comprises the following steps: pretreatment of raw materials: soaking, cooking and pulping cereal raw materials to prepare basic paste; inoculating and fermenting: inoculating a compound fermenting agent into the basic paste, and then performing closed fermentation; and post-treatment and cooking: adjusting the pH value of the fermented material, and then spreading and cooking. According to the method, uncontrollable environmental microorganisms are completely replaced with the determined compound leavening agent, the fermentation time is greatly shortened to 4 hours from traditional 12-24 hours, and the problems that a natural fermentation process is low in efficiency, unstable in quality and high in safety risk are thoroughly solved. Through the cooperation of a specific strain and a process, the product has a unique flavor with a milk flavor characteristic while maintaining the advantages of traditional nutrition conversion, the taste is slightly sweet and palatable, and the standardized and industrial production of the fermented pancake is realized.

The invention relates to a composite strain leavening agent and application thereof in baking cake making. The composite strain leavening agent is composed of six microorganisms according to a specific ratio, including saccharomyces cerevisiae, lactobacillus rolfsii, lactobacillus curvatus, lactobacillus plantarum, acetic acid bacteria and associated lactobacillus casei, the optimal volume ratio of fresh and wet thalli of all the strains is 1: 0.3: 0.2: 0.1: 0.2: 0.2, and the viable count of all the strains is larger than or equal to 1.0 * 10 < 7 > CFU / g. According to the composite strain leavening agent, through the synergistic effect of a specific flora combination, the dual technical effects are achieved in the baked cake making process, on one hand, metabolites of different strains act together, and the texture characteristics of dough are remarkably improved; and on the other hand, various flavor substances generated by the composite flora endow the baked cakes with unique flavor characteristics. The method is of great significance in realizing industrial production of traditional leavening agent fermented food, inheriting ethnic diet culture and promoting and developing ethnic spirit.

The invention discloses ketone-flavor type lactobacillus paracasei and application thereof in preparation of fermented dairy products. The ketoaroma type lactobacillus paracasei is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20242380. Tests prove that the lactobacillus paracasei has good diacetyl production capacity and acetoin production capacity in the fermentation process of cow milk, and the diacetyl production capacity and the acetoin production capacity respectively reach 3.6 mg / kg and 2.9 mg / kg. Diacetyl and acetoin are two important ketone compounds in the fermented milk, and endow the fermented milk with strong milk flavor. The invention also provides a leavening agent which contains the casei paracasei. The invention also provides an application of the ketone-flavor type caseobacterium casei in fermented milk. The results of flavor detection and sensory evaluation on the fermented milk containing the ketone-flavor type lactobacillus paracasei TGK show that the ketone-flavor type lactobacillus paracasei TGK disclosed by the invention is relatively good in ketone compound production capacity in the fermented milk and relatively high in sensory score, the flavor compound types of the fermented milk are increased, and the aroma quality of the fermented milk is improved.

The sour soup-fermented corn noodle composite leavening agent comprises lactobacillus plantarum and lactobacillus fermentum, and the thallus quantity ratio is (1-5): (1-5); the water absorption rate of the fermented corn sour soup corn noodles is increased, gelatinization is more uniform, and a more compact gel structure can be formed. The synergistically fermented noodles are low in turbidity, breaking rate, turbidity and cooking loss rate, and high in water absorption rate. The product has special flavor substances and thioethers, and the contents of aldehydes, acids, ketones and esters are increased. The color, appearance, taste, flavor and elasticity and toughness scores are improved, and the taste and flavor are superior to those of natural fermentation.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The invention relates to a preparation method of a fermented sausage and a bacterial strain used by the fermented sausage, the staphylococcus xylosus Y-18 used in the invention is preserved in China Center for Type Culture Collection (CCTCC), the preservation date is April 30, 2024, and the strain preservation number is CCTCCNO: M 2024844. Compared with traditional fermented sausages, the staphylococcus xylosus Y-18 leavening agent is inoculated, so that the TBARS value of the sausages can be remarkably reduced, and the redness value and the overall color of the sausages are effectively improved.

The application discloses a preparation method of high-probiotic-activity yoghurt and belongs to the technical field of functional food development, and comprises the following steps: white ginkgo starch and milk are treated by a dielectric barrier discharge low-temperature plasma (DBD) method respectively, the white ginkgo starch treated by the DBD method is added into the milk treated by the DBD method, white granulated sugar and a compound leavening agent are added according to a proportion, and the yoghurt is prepared by fermenting treatment for 8 h at 37 DEG C, and the gel property of the yoghurt and the probiotic quantity index are determined. The white ginkgo starch used in the application is low in price and widely sourced; the DBD treatment scheme is green, safe and simple to operate, can effectively improve the gel quality of the yoghurt and improve the stability of the yoghurt; in addition, the probiotic activity in the yoghurt is significantly enhanced after the DBD treatment, and the efficacy value of the yoghurt is effectively improved.

The invention provides lactococcus lactis, a composite dairy leavening agent and application of the lactococcus lactis, the lactococcus lactis has the effects of increasing sweetness and aroma, the classification name of the lactococcus lactis is lactococcus lactis, the preservation number of the lactococcus lactis is CGMCC No.18950, and the preservation date of the lactococcus lactis is November 13, 2019. The strain has the remarkable sweetness increasing and aroma increasing characteristics, and in the fermentation process, the content of the lactococcus lactis in the fermentation process is increased, and the content of the composite dairy leavening agent is increased. Strong FOS (fructo-oligosaccharide) and acetaldehyde generating capacity is shown, endogenous sweet and fragrant flavor substances can be provided for the fermented milk, and the taste and flavor of the fermented milk are remarkably improved. The lactococcus lactis C15, the lactobacillus casei AU9077 and the lactobacillus rhamnosus AU9260 are compounded to obtain the composite dairy leavening agent, the composite dairy leavening agent has a remarkable synergistic effect in the aspect of releasing fructo-oligosaccharide, a stable endogenous sweetening effect is continuously provided for fermented milk, and the requirements of consumers for healthy and flavored dairy products are met while the quality of dairy products is improved.

The invention discloses a tenuilia microspora NB1-3, a leavening agent and application of the tenuilia microspora NB1-3 in preparation of caragana microspora and moringa oleifera fermented protein feed. The strain is classified and named as nicotiana microspora, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M 20251872. The core of the method is that crude fibers and antinutritional factors (tannin and phytic acid) in moringa oleifera and caragana microspora are efficiently degraded by utilizing a strong lignocellulose degrading enzyme system of the tenuilia microspora NB1-3, and meanwhile, the crude protein content of the feed is increased. The prepared fermented protein feed is high in crude protein content and low in crude fiber content and meets the protein feed standard, efficient and high-value utilization of woody plant resources such as caragana microphylla and moringa oleifera is achieved, and a new high-quality and economical protein feed source is provided for animal husbandry.

The invention discloses a white spirit fermentation byproduct recovery device, and relates to the technical field of white spirit equipment.The white spirit fermentation byproduct recovery device comprises a first supporting frame, a stirring and filter pressing structure is arranged on the upper portion of the first supporting frame, a quantitative discharging structure is arranged on the upper portion of the stirring and filter pressing structure, and a crushing device is arranged on the upper portion of the quantitative discharging structure; a purification structure is arranged at the lower part of the stirring and filter pressing structure. According to the by-product recovery device for Baijiu fermentation, manual feeding is combined with mechanical automation, vinasse is rapidly crushed by a crushing roller to prevent blockage, quantitative discharging is achieved, a leavening agent is synchronously mixed, the process is simplified, and material stability is guaranteed; during filter pressing, a servo motor cooperates with multiple structures, uniform pressure is applied to improve efficiency, scraping strips clear residues, stirring blades eliminate dead angles, and buffer design protects equipment; liquid is primarily filtered and deeply filtered, the angle of the movable bin is adjusted to ensure thorough purification, manpower is greatly reduced through automation, the purified liquid can be recycled, and the treatment efficiency and the resource utilization rate are integrally improved.

The invention provides a novel ecological feed capable of preventing multiple grass-bream diseases, the novel ecological feed comprises a feed matrix and an ecological feed leavening agent, and the ecological feed leavening agent comprises probiotics with surface expression antigens, the antigen is any one or more of a grass carp reovirus antigen, a flavobacterium johnsonii antigen, an aeromonas veronii antigen and a clonorchis sinensis antigen. The novel ecological feed with a disease-resistant function in a parabramis pekinensis breeding mode is prepared for the first time, the resistance of the parabramis pekinensis to various pathogens can be enhanced, and the survival rate of the parabramis pekinensis in the disease attack peak period can be increased by 50% or above after immunization. An oral immunization mode is adopted and can be completed in the feeding process, and the immunization and breeding cost is greatly saved.

The invention discloses a method for improving the nutritional quality of wheat and reducing vomitoxin by combining cold plasma with lactic acid bacteria fermentation. The method comprises the following specific steps: (1) putting wheat grains polluted by DON into a reaction cavity of cold plasma equipment; (2) preparing a single or compound lactic acid bacteria starter; (3) mixing the wheat subjected to cold plasma treatment with a lactic acid bacteria leavening agent for fermentation; and (4) drying, grinding and sieving the fermented wheat to prepare the wheat flour meeting the standard. Through progressive cooperative treatment of cold plasma pretreatment and compound lactobacillus fermentation, the final degradation rate of DON reaches 91.04%, functional components (resistant starch reaches 13.71% and dietary fiber reaches 13.14%) are synchronously increased, and phytic acid (lowest to 0.42%) is greatly degraded to improve the bioavailability of mineral substances. Besides, the method can optimize the wheat processing performance, the prepared noodles are moderate in hardness, good in elasticity and stretch-proof, no chemical reagent is added in the whole process, collaborative optimization of efficient detoxification, nutrient enrichment and processing performance improvement is achieved, and a green and economical solution is provided for safe utilization of polluted wheat.