352 results about "Pomace" patented technology

According to the preparation method disclosed by the invention, the whole fruit juice of the lonicera caerulea (which retains fruit residues) is fermented by virtue of the plant lactobacillus KLDS1.0391, KLDS1.0320 or KLDS1.0368, so that the xanthine oxidase (XO) inhibition activity is remarkably improved. After fermentation, the XO inhibition rate is increased to 48-50.87% (the content of unfermented juice is 31.21%), the total phenol content is increased by 15-24.3%, and the contents of main XO inhibitors in the lonicera caerulea: cyanidin-3-O-glucoside (IC50 = 115.28 [mu] M), cyanidin-3, 5-diglucoside (IC50 = 116.34 [mu] M), peonidin-3-glucoside (IC50 = 105.34 [mu] M), quercetin (IC50 = 88.75 [mu] M), catechin (IC50 = 110 [mu] M) and caffeoylquinic acid (IC50 = 250.35 [mu] M) are remarkably increased. Wherein the quercetin content is increased by 73.8% at most (KLDS1.0320 strain fermentation is performed for 24 hours), and the XO inhibition rate is increased from 31.21% to 50.87%. Technical support is provided for development of a natural XO inhibitor and a functional fermented beverage, so that a new thought is provided for functional fermented juice with lonicera caerulea as a key component.

The invention discloses multi-seed fruit juice particle filtering equipment and a filtering method thereof, and relates to the technical field of fruit juice filtering equipment. The invention provides multi-seed fruit juice particle filtering equipment which comprises a rack and the like, the rack is fixedly connected with a placement table, the placement table is fixedly connected with and communicates with a discharging port, the placement table is fixedly connected with a servo motor, the placement table is rotationally connected with a separation net, the placement table is connected with a sealing plate in a clamped mode, and the sealing plate is fixedly connected with hollow mounting plate frames which are circumferentially distributed at equal intervals; the hollow mounting plate frame is fixedly connected and communicated with an air column, the sealing plate is fixedly connected with suction pumps which are circumferentially distributed at equal intervals, and the sealing plate is fixedly connected with air pumps which are circumferentially distributed at equal intervals. By means of the hollow mounting plate frame, the suction pump and other components, solid particles such as pomace accumulated on the separation net can be stirred to prevent the separation net from being blocked, the blocked separation net can be dredged by means of bubbles generated by air suction, and therefore it is guaranteed that fruit juice can smoothly penetrate through the separation net; and the filtering efficiency of the particle filtering equipment is improved.

The invention discloses a feed for improving the flavor of broiler chickens and a preparation method of the feed, and belongs to the technical field of poultry feeds and feed preparation. Comprising the following components in parts by weight: 55 to 65 parts of basic ration, 35 to 40 parts of sea buckthorn pomace and bean dreg combined ferment, 3 to 5 parts of aquatic product leftover enzymatic hydrolysate, 3.5 to 4.0 parts of trehalose, 1.0 to 1.5 parts of ground cinnamon, 1.0 to 1.5 parts of xylooligosaccharide, 0.8 to 1.0 part of choline, 0.0001 to 0.0002 part of organic selenium and 0.01 to 0.02 part of folic acid. The mass ratio of the choline to the aquatic product leftover enzymatic hydrolysate is 1: (3.0-5.6); the mass ratio of the organic selenium to the sea buckthorn pomace and bean dreg combined fermentation product is 1: (58-100); the sea buckthorn pomace and bean dreg combined fermentation product is prepared by respectively pretreating sea buckthorn pomace and bean dregs and then carrying out aerobic, facultative and anaerobic continuous three-stage fermentation. The technical limitations that flavor substances of traditional feed are easy to inactivate and the utilization rate of agricultural by-products is low are broken through, and the breakthrough of flavor quality upgrading, efficient resource conversion and breeding benefit optimization is achieved.

The invention provides low-GI oat bran and cistanche skin residue brewing powder and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: respectively cleaning, drying and crushing the oat bran and the cistanche peel pomace, degreasing and curing the oat bran powder, uniformly mixing the oat bran powder with the cistanche peel pomace powder subjected to ultrasonic treatment, spray drying and radio frequency sterilization treatment, the xylitol and the konjaku flour, and finally performing vacuum nitrogen-filled packaging to obtain the brewing powder. According to the method disclosed by the invention, nutritional active ingredients of the raw materials are effectively reserved, the reconstituability and taste of the product are improved, and the prepared blending powder has the characteristic of low glycemic index, is suitable for people needing to control blood sugar, and also has certain oxidation resistance.

The utility model discloses a pectin extraction device and aims to provide a pectin extraction solution which is high in efficiency, energy-saving and environment-friendly. The device comprises a smashing assembly, a heat treatment assembly and a separation assembly, pomace is smashed through the smashing assembly, the smashed pomace is heated through the heat treatment assembly, and pectin and the pomace are separated through the separation assembly. Due to the design of the device, the pectin extraction process is automatic and continuous, the extraction efficiency and purity are improved, the energy consumption and environmental pollution are reduced, the operation process is simplified, and the maintenance cost is reduced. The pectin extraction device disclosed by the utility model is suitable for large-scale production of pectin in the food industry, and has a good market application prospect.

The invention discloses a preparation method and application of a blueberry anthocyanin extract, and belongs to the technical field of natural product extraction. The preparation method comprises the following steps: mixing blueberry pomace powder and water according to a solid-liquid ratio of 1: (10-50), exhausting, performing ultrasonic-assisted extraction, adding hemicellulase accounting for 0.6-1.4% of the mass of the pomace powder, extracting at 40-60 DEG C for 1-4 hours, and finally centrifuging to obtain a blueberry anthocyanin extracting solution. According to the method, the blueberry pomace is cooperatively treated by ultrasonic waves and hemicellulase, so that the defects of low efficiency and easy degradation of anthocyanin in a traditional extraction method are overcome, and the method has the outstanding advantages of high extraction rate, good activity maintenance and green and environment-friendly process. The obtained extract shows excellent DPPH and ABTS < + > free radical scavenging ability, and can be widely applied to functional food, health care products and cosmetics as a natural antioxidant.

The invention provides application of a roxburgh rose extract in preparation of a product for treating hyperuricemia and regulation and control of a purine metabolic pathway, and belongs to the technical field of biological medicines. The roxburgh rose aqueous extract extracted from roxburgh rose pomace can effectively intervene in hyperuricemia through a dual action mechanism: on one hand, the roxburgh rose aqueous extract significantly inhibits the expression of xanthine oxidase (XOD) in the liver, and reduces the generation of uric acid; on the other hand, expression of key urate transporters (including GLUT9, URAT1, ABCG2 and OAT1) is regulated and controlled, uric acid is promoted to be excreted through the kidney, and therefore the blood uric acid level is reduced in a synergistic mode, a solid theoretical basis and technical support are provided for developing a new HUA prevention and treatment strategy based on natural products, and a new thought is provided for prevention and treatment of hyperuricemia.

The application discloses a method for producing pectin oligosaccharides by microbial degradation of pomace and application thereof. The method comprises the following steps: adding microbacterium A5 to a culture medium containing pomace to perform fermentation to obtain a fermentation liquor, performing fractional pressing filtration and filter sterilization on the fermentation liquor, performing ethanol precipitation to extract a pectin crude product, removing protein, performing ion exchange chromatography, dialysis desalting, freeze drying and the like to purify two pectin oligosaccharides POS-1 and POS-2 with a purity greater than 95%; the pectin oligosaccharides POS-1 and POS-2 have strong scavenging capacity on hydroxyl radicals and DPPH free radicals and the capacity of inhibiting the activity of respiratory RNA viruses such as influenza virus H1N1 and respiratory syncytial virus RSV, and can be applied to medicines or health foods.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The invention discloses a modifier for reducing wine grape soil obstacles and a preparation method and application thereof, and belongs to the technical field of soil improvement. According to the invention, the specific complex microbial inoculant composed of bacillus subtilis, bacillus licheniformis and trichoderma harzianum is adopted to ferment the grape pomace, antibacterial substances and organic acids can be generated, and saline-alkaline obstacles of soil can be relieved; the fermentation product contains a large amount of bacillus subtilis, bacillus licheniformis and trichoderma harzianum, and can occupy the ecological niche of the root system through competition, optimize the rhizosphere environment and improve the biological enzyme activity of soil. Through the synergistic effect with the decomposed straw, the humic acid and the furfural residues, the rhizosphere microenvironment can be remarkably improved, decomposition and nutrient conversion of organic substances in soil are accelerated, the soil fertility is improved, root systems can better extend and absorb nutrients, plant growth is promoted, and the yield and quality of fruits are improved.

The application provides a method for preparing arosa polypeptide through microbial fermentation and application, which comprises the following steps: step one: taking arosa pomace as raw material, uniformly mixing a plurality of microbial fermentation liquor and arosa pomace, compacting and sealing the mixture in a light-proof sealed bag, fermenting at a temperature of 36 DEG C for 20 days, and obtaining arosa pomace active fermentation liquor; step two: using a high-speed refrigerated centrifuge to perform solid-liquid separation on the arosa pomace active fermentation liquor, and obtaining solid fermentation arosa pomace and fermentation supernatant; step three: using an alkali dissolution and acid precipitation method to extract arosa pomace protein from the solid fermentation arosa pomace; and step four: performing enzymolysis on the arosa pomace protein, and obtaining active peptide. The preparation method of the technical scheme improves the extraction rate of arosa polypeptide and the quality of protein, and provides a formula of arosa polypeptide in tablet candies and oral liquid.

The application discloses space Saccharomyces cerevisiae CEGF-TKJ-008, a roxburgh rose residue ferment and application thereof, the space Saccharomyces cerevisiae CEGF-TKJ-008 is preserved with the number CCTCC NO:M 2025504, the preserved bacteria have good acid resistance and acid reduction effect, can be used as roxburgh rose residue fermentation bacteria for fermenting roxburgh rose residue, and the obtained roxburgh rose residue ferment has the effect of stimulating appetite, can be applied to the preparation of roxburgh rose residue fermented feed with the effect of stimulating appetite, and is beneficial to improving the resource utilization value of roxburgh rose residue.

The utility model relates to the technical field of pomace processing, and discloses a pomace drying device which comprises a drying box and a conveying table installed on the lower portion of the drying box, a conveying structure used for conveying pomace is installed on the conveying table, a plurality of fans are installed on the upper portion of the drying box, and heating wires are installed at the air outlet ends of the fans. A plurality of stirring rods used for stirring pomace are installed in the drying box, and one end of each stirring rod is connected with a driving assembly installed on the outer side wall of the drying box. The driving structure and the stirring rods are arranged on the drying box, the driving structure can drive the stirring rods to rotate, pomace on the conveying belt can be stirred through the stirring rods, and the phenomenon that the pomace is stacked on the conveying belt and dried unevenly is avoided; therefore, the pomace drying effect is improved.

The invention relates to the technical field of pesticides, in particular to a spraying agent for preventing and treating stem borers of camellia oleifera and a preparation method of the spraying agent. The preparation method of the spraying agent for preventing and treating stem borers of camellia oleifera comprises the following steps: preparing the modified composite carrier; preparing a cinnamomum camphora composite extract and a citrus pomace extract; preparing medicine carrying powder; preparing coated microspheres; and preparing the spraying agent. The preparation method comprises the following steps: dissolving and activating octenyl succinic anhydride modified starch, adding 3, 3-dithiodipropionic acid to react, connecting one end of the 3, 3-dithiodipropionic acid with the octenyl succinic anhydride modified starch, adding a chitosan solution to react, and connecting the other end of the 3, 3-dithiodipropionic acid with chitosan to obtain a copolymer. The copolymer is cross-linked to wrap the drug-loaded powder to form a compact three-dimensional network structure shell layer, so that the controlled release of insecticidal components can be realized, and the rain wash resistance of the drug-loaded powder is improved.

The invention belongs to the field of food, and discloses a steady-state regulation and control method for anthocyanin in freshly squeezed fruit juice, which is characterized in that litchi pomace extract is added into the freshly squeezed fruit juice to improve the retention rate of total anthocyanin in the freshly squeezed fruit juice in the storage process. According to the method, the litchi pomace extract is used for inhibiting anthocyanin degradation, and the total degradation rate of anthocyanin is lower than 10% within 3 months. Meanwhile, the invention further discloses the freshly squeezed fruit juice obtained based on the method.

The present application belongs to the field of food oil, and particularly relates to a method for processing olive oil, especially virgin olive oil. The method comprises the following steps: cleaning, drying and crushing olive pomace after oil extraction by using an organic solvent (n-hexane or ethanol), adding a certain amount of olive pomace powder into olive oil and stirring under vacuum, then removing the precipitate, and finally processing under ultrahigh pressure. The content of ethyl ester of fatty acid in the virgin olive oil processed by the method of the present application can be kept less than or equal to 35 mg / kg under the condition of 30 DEG C and packaging in the dark for 12-24 months.

The invention relates to the technical field of food processing, in particular to a pomace biscuit preparation device and method.The preparation device comprises a cylinder; a driving assembly for driving the cylinder to rotate is arranged on the cylinder and is in signal connection with a control system; a plurality of mold grooves with the same shape are formed in the outer surface of the cylinder, and a heating assembly is arranged in the cylinder; sensing assemblies for sensing the expansion condition of the biscuit blanks are arranged in the mold grooves; a plurality of liquid injection holes are formed in the side wall of the mold groove, injection heads are installed in the liquid injection holes, the liquid inlet ends of the injection heads communicate with flow guide pipes, a liquid storage cavity is detachably connected into the cylinder, the ends, away from the injection heads, of the flow guide pipes communicate with the liquid storage cavity, and liquid injection pumps communicate with the flow guide pipes. According to the method, the technical problem that coatings on the bottom faces and the side faces of biscuits in complex shapes are not evenly covered is solved in the mode that internal injection and external spraying are combined, and the method is used for producing high-added-value biscuit products serving as edible building blocks or edible tableware.

This invention discloses a separation and purification device for extracting hawthorn acid from olive pomace. The device includes a base plate, a magnetic pump fixed to the top of the base plate, a support fixed to the top of the base plate, an adsorption cylinder installed on the inner wall of the support, and the magnetic pump and the adsorption cylinder connected via a pipe. An adsorption mechanism is installed on the top of the adsorption cylinder, and a side cover is detachably installed on the cylinder wall. A base is fixed to the top of the base plate, and a hawthorn acid enrichment structure is provided on the top of the base. A valve is connected to the bottom of the adsorption cylinder. This invention can separate ethanol solution from hawthorn acid at room temperature. Compared with the method of multiple concentration and drying and ethanol reconstitution for hawthorn acid separation and purification, it consumes less energy. Furthermore, the device integrates separation and purification functions with target enrichment, eliminating the need to transfer olive pomace extract between different operating devices for further processing, simplifying the hawthorn acid separation and purification process and making it more convenient.

The utility model discloses raw material juicing equipment for blended fruit juice production, which comprises a base, the outer wall of the top of the base is fixedly connected with a squeezing device, the inner wall of the top of the squeezing device is fixedly connected with a feeding guide plate, and the outer wall of the bottom of the squeezing device is fixedly connected with a distributing guide plate. According to the squeezing device, through cooperation of the positioning block and the connecting plate, when the interior of the squeezing barrel needs to be cleaned, the rotating button is rotated to move upwards on the screw rod and break away from the connecting plate, then the screw rod is rotated to break away from the connecting groove, and the opening and closing plate can be opened; the inside of the squeezing barrel is completely exposed, an operator can conveniently and comprehensively clean residual pulp, juice and the like, two flow guide plates are arranged through the material distribution guide plate, one flow guide plate is located below the filter screen, and the other flow guide plate is located below the discharging plate, so that the juice and pomace can be respectively guided through one component.

This application discloses a seaweed oligopeptide fertilizer for promoting root growth and seedling development, and its production process, belonging to the field of fertilizer technology. The fertilizer, by weight, comprises: 2-10 parts seaweed oligopeptide complex, 1-8 parts seaweed extract, 10-30 parts compound amino acids, 1-10 parts blueberry pomace, 20-50 parts oxytetracycline waste decomposition products, and 30-60 parts recycled organic matter from kitchen waste. By combining seaweed oligopeptides with chitosan to form a complex, the stability of the active ingredients is improved; simultaneously, the synergistic utilization of oxytetracycline fermentation waste, kitchen waste, and blueberry pomace achieves resource utilization. Experiments show that this fertilizer significantly promotes crop root growth and seedling development.

The utility model discloses fruit residue filtering equipment for processing prune puree, which comprises a rack, a collecting mechanism is arranged at the top of the rack, the collecting mechanism comprises a mounting base and a mounting barrel, and a filtering mechanism is arranged in the mounting barrel; the filtering mechanism comprises a porous filtering roller, a spiral shifting plate and an end cover, a driving mechanism is arranged at one end of the mounting cylinder, and a feeding mechanism is arranged on the edge of the top of the rack; the driving mechanism drives the porous filtering roller to rotate, the porous filtering roller and the spiral shifting plate are matched to filter pomace in all directions, the filtering operation effect is guaranteed, meanwhile, a large amount of pomace can be turned over and filtered, the filtering operation efficiency is improved, and when the device runs, the pomace can be filtered more thoroughly. The pomace can be continuously filtered only by continuously injecting the pomace into the porous filtering roller through the feeding mechanism and matching the filtering mechanism with the driving mechanism, so that the overall processing efficiency of the prune puree is improved.

The invention discloses green plum pomace distillation equipment and a distillation process thereof, and relates to the technical field of pomace distillation.The green plum pomace distillation equipment comprises a distillation retort, a condensation sleeve used for steam condensation is arranged on one side of a conveying pipe, and the conveying pipe allowing steam to enter the condensation sleeve from the distillation retort is connected between the distillation retort and the condensation sleeve; the stirring shaft is rotationally connected to the interior of the distillation retort, the bottom of the stirring shaft is connected with an extrusion roller, and the extrusion roller rotates when revolving around the stirring shaft; and the carding assembly is fixedly arranged at the bottom of the outer wall of the stirring shaft, and the carding assembly and the extrusion rollers are vertically distributed in a staggered mode. While the green plum pomace is distilled, the stirring shaft drives the extrusion roller to rotate to extrude the green plum pomace, and the stirring shaft is matched to drive the carding assembly to card the extruded green plum pomace, so that the green plum pomace can be juicer and softer, the distillation efficiency of the green plum pomace can be improved, and the distillation quality of the green plum pomace can be improved.

The application belongs to the technical field of food processing, and particularly relates to a preparation method of a portable freeze-dried Chinese wolfberry polysaccharide solid beverage, which comprises the following steps: taking Qaidam Chinese wolfberry pomace as raw material, after pretreatment, using cellulase-assisted ultrasonic extraction and vacuum low-temperature concentration to obtain a Chinese wolfberry polysaccharide solution; then mixing the Chinese wolfberry polysaccharide solution with a probiotic auxiliary material mixture uniformly in a sterile manner, pre-freezing, freeze-drying and then dispensing to obtain a finished product. The application adopts an 'enzymatic cold extraction and vacuum low-temperature concentration' process, greatly improves the extraction rate and activity of Chinese wolfberry polysaccharide, shortens the freeze-drying time, and the prepared solid powder is portable and easy to store, convenient to brew, suitable for multiple scenes, through the compounding of probiotics and zinc gluconate and the sugar-free formula, it is suitable for sugar control groups. The application makes full use of the resource advantages of Qaidam Chinese wolfberry, solves the problems of existing product homogenization, poor portability, raw material waste and the like, and the product has both functionality and convenience.

This invention discloses a core-shell structured slow-release microbial fertilizer for grapes and its preparation method, belonging to the field of microbial slow-release fertilizer technology. The invention prepares three-layer core-shell structured microbial fertilizer granules, consisting of a microbial core layer, a nutrient layer, and a shell layer, from the inside out. The microbial core layer contains a complex microbial community, modified γ-polyglutamic acid, and trehalose; the nutrient layer is compounded with fast-acting nitrogen, phosphorus, and potassium fertilizers, and slow-release nitrogen fertilizer; the shell layer uses a composite system of modified γ-polyglutamic acid, nano-montmorillonite, and grape pomace biochar. This invention constructs an ion barrier through dual modification of γ-polyglutamic acid with phosphate groups and amino groups, improving the survival rate of the microbial strain and its rhizosphere colonization ability. Simultaneously, utilizing the protonation characteristics of amino groups at pH, a positive feedback loop of rhizosphere microenvironment-responsive fertilizer release is constructed. Combined with nano-montmorillonite and grape pomace biochar, the granule's mechanical strength and slow-release performance are enhanced, soil structure is improved, and the resource recycling of grape processing waste is achieved.

The invention discloses protein soft sweets based on an olive pomace extract as well as a preparation method and application of the protein soft sweets. The protein soft sweets mainly consist of the following components in parts by mass: 10-50 parts of the olive pomace extract, 10-80 parts of collagen, 10-40 parts of gelatin, 1-20 parts of inulin, 1-10 parts of glucose syrup, 1-5 parts of malic acid and 1-5 parts of sodium citrate. The protein soft sweets based on the olive pomace extract have olive flavor, are amber, are crystal clear, glossy and rich in olive flavor before being sprayed with powdered sugar, and are moderate in viscosity, not sticky to teeth and good in elasticity and resilience after being sprayed with powdered sugar; the olive pomace extract prepared by the preparation method disclosed by the invention also has relatively high oxidation resistance, shows very high scavenging ability in the aspects of DPPH free radical scavenging ability and ABTS < + > free radical scavenging ability, has the free radical scavenging ability of the olive pomace extract, is beneficial to preventing oxidative damage and maintaining health, and can be used as an antioxidant functional food.

This invention discloses a compound bio-fermented feed and its preparation method, belonging to the field of feed processing technology. The compound bio-fermented feed comprises the following raw materials in parts by weight: 55-65 parts of North China camel hair quinoa, 5-10 parts of sea buckthorn pomace, 15-20 parts of corn flour, 3-5 parts of molasses, 0.4-0.8 parts of compound microbial agent, 2.5-3 parts of silica, and 0.5-1 parts of antifungal agent. The compound bio-fermented feed prepared by this invention has excellent antifungal properties, and also has high content of crude protein, amino acids, and other nutrients, low crude fiber content, while adding flavonoid active ingredients, demonstrating good nutritional optimization effects.

The method comprises the following steps: S1, pretreatment of raw materials: selecting frozen blueberries, unfreezing the frozen blueberries at normal temperature, manually crushing the unfrozen blueberries, determining the initial sugar degree of blueberry juice, and adding sucrose to adjust the sugar degree; selecting wine grape pomace, and storing at low temperature for later use; s2, enzymolysis and pomace addition: adding an enzymolysis agent into the blueberry juice with the adjusted sugar degree, wherein the addition amount of the enzymolysis agent is 0.2-0.3% of the mass of the blueberry juice, and carrying out enzymolysis treatment; then adding wine grape pomace; s3, alcoholic fermentation: adding activated grape wine active dry yeast into the treated blueberry juice, and fermenting in a constant-temperature and constant-humidity environment to obtain a wine body; and S4, clarification treatment: after the fermentation is ended, naturally clarifying the wine body in a normal-temperature dark environment, and removing precipitates until the wine body is clarified, thereby obtaining the blueberry wine with auxiliary color. Anthocyanin and phenolic substances in the wine grape pomace are precisely matched and interacted with original anthocyanin in the blueberry wine, so that efficient color supplementation of the blueberry wine is realized.

The invention discloses a method for preparing a fermented feed from pomace and crop straw, and relates to the technical field of feed processing, and the method comprises the following steps: raw material treatment: performing rubbing treatment on corn straw; performing crushing treatment on the apple pomace; aerobic fermentation: uniformly mixing the filamentous material with the pomace powder, spraying a trichoderma reesei liquid into the mixture, and fermenting for 3-5 days under an aerobic condition; pressing and forming: after the aerobic fermentation is completed, pressing the mixed material into a cake belt with the thickness of 4-6mm through a double-roller tablet press; anaerobic fermentation is conducted, specifically, composite bacteria liquid is sprayed to the upper side and the lower side of the cake belt, the spraying amount of each square meter of the cake belt is 100-150 mL, and the composite bacteria liquid is composed of lactobacillus plantarum and saccharomyces cerevisiae according to the ratio of 3: 1; stacking the cake belt layers in a staggered manner; and feeding the cake belt into fermentation equipment, and fermenting for 2-3 days under an anaerobic condition. According to the method for preparing the fermented feed from the pomace and the crop straw, the feed is more balanced in nutrition, easy to digest and absorb and convenient for continuous fermentation production, and the fermentation product is convenient to store and transport.

The utility model relates to the technical field of sewage treatment, in particular to a biofilm reactor sewage treatment device based on grape pomace, which comprises a liquid outlet mechanism, the bottom end of the liquid outlet mechanism vertically penetrates through the middle of the top of a cover plate, the bottom end of the cover plate covers the top opening of a reaction tank, a support column is arranged in the middle of the bottom of the reaction tank, and the bottom of the support column is provided with a water inlet. A water inlet mechanism transversely penetrates through one side of the supporting column, a distribution mechanism is inserted into the tail end of the water inlet mechanism, the reaction tank is filled with a grape pomace medium, and a medium updating mechanism is arranged on one side of the bottom of the reaction tank. According to the improved sewage treatment device, a grape pomace medium serves as a medium of a bio-membrane reactor, the adsorption and biodegradation functions can be provided, the sewage treatment cost is reduced, meanwhile, a closed-loop system for waste utilization and sewage treatment is integrated with all the components, and therefore in-situ resource recycling of grape wine production waste is achieved; the sewage treatment efficiency is optimized; and the recycling of irrigation water is supported.

The flavoring wine is prepared by taking red cherry sorghum and apple pomace as fermentation raw materials, taking rice husk as an auxiliary material, and taking high-temperature yeast, Q303 rhizopus yeast and Angel Jinxiang Baijiu yeast as saccharification leavening agents through the processes of accumulation, fermentation, wine steaming and the like, and the flavoring wine is prepared by the steps of taking red cherry sorghum and apple pomace as fermentation raw materials, taking rice husk as an auxiliary material, and taking high-temperature yeast, Q303 rhizopus yeast and Angel Jinxiang Baijiu yeast as saccharification leavening agents. The fruity flavored wine prepared by the method has the characteristics of short fermentation period, both Maotai-flavor and fruity flavor, high ester component content and the like, and meets the seasoning requirements of Maotai-flavor liquor.