150 results about "Rhizopus" patented technology

The invention provides recombinant escherichia coli with high yield of ergothioneine and a method for preparing ergothioneine, the recombinant escherichia coli co-expresses ergothioneine anabolic enzymes Egt1 and Egt2, the methyltransferase structural domain of the Egt1 is derived from trichoderma reesei, mycobacterium smegmatis EgtD or rhizopus nigricans, and the methyltransferase structural domain of the Egt2 is derived from the trichoderma reesei, the mycobacterium smegmatis EgtD or the rhizopus nigricans. The histidine sulfoxide synthase structural domain is derived from trichoderma reesei, schizosaccharomyces pombe or rhizopus nigricans, and the Egt2 is derived from claviceps purpurea, neurospora crassa or aspergillus niger. After the recombinant escherichia coli obtained by screening is cultured for 68 hours in a 5L fermentation tank, the yield of ergothioneine can reach 5g / L or above; wherein after recombinant escherichia coli co-expressing Egt1 enzyme (the structural domain of methyltransferase is derived from mycobacterium smegmatis EgtD, and the structural domain of histidine sulfoxide synthase is derived from trichoderma reesei) and Egt2 enzyme (derived from neurospora crassa) are cultured in a 5L fermentation tank for 68 hours, the yield of ergothioneine can reach 8.7 g / L, and the production intensity reaches 127.9 mg / (L.h).

The invention relates to a microbial preparation containing arbuscular mycorrhizal fungi and application thereof, and belongs to the technical field of plant cultivation. According to the application disclosed by the invention, it is found that all of the glomus amarae, the rhizopus intro-rhizosporium, the glomus mosseae and the cyst macrosporium in the arbuscular mycorrhizal fungi can promote the growth of plants under the condition of double pollution of molybdenum and micro-plastics, and the plant height and the grain yield of the plants are effectively improved. Further experiments find that under the same condition, the effect is better than that of applying a single arbuscular mycorrhizal fungus inoculant when the near-phoma globosum, the rhizosporium intraradices and the glomus mosseae or the mixed inoculant of the near-phoma globosum, the glomus mosseae and the cyst macrosporium is applied. Furthermore, after beneficial bacteria and auxiliary materials are added into the mixed bacterial agent, the mixed bacterial agent has a better promoting effect on plant growth under the condition of double pollution of molybdenum and micro-plastics. The microbial preparation provided by the invention can reduce poison of microplastics and molybdenum to plants, so that the plants can normally grow under dual pollution.

The invention discloses a brewing method of sugar-free soy sauce, which comprises the following steps: S1, respectively moistening bean slices, puffed vital gluten and fried wheat with water, uniformly mixing, cooking, cooling, inoculating a composite strain containing composite aspergillus oryzae, rhizopus, mucor and saccharified aroma-enhancing yeast, and culturing to prepare high-quality soy sauce yeast; s2, adding water into the puffed vital gluten, mixing, and inoculating protease and pullulanase to prepare enzymolysis mash; s3, supplementing water to the enzymolysis mash to prepare an enzymolysis mash mixed solution, mixing the enzymolysis mash mixed solution with soy sauce koji, ventilating, stirring and fermenting, and transferring into a fermentation tank for fermenting; and S4, squeezing the fermented soy sauce mash to obtain the low-sugar soy sauce with low sugar content. S5, inoculating the low-sugar soy sauce into rhodotorula mucilaginosa for secondary fermentation, and sterilizing and refining after fermentation to obtain a finished product of sugar-free soy sauce; the taste is delicious, and the total sugar content is 1t; 0.5 g / 100mL, and amino acid nitrogen is greater than or equal to 1.2 g / 100mL; the product disclosed by the invention meets the '0' sugar soy sauce standard specified by GB 28050-2011. The production of the sugar-free soy sauce can be realized on the basis of the existing equipment of a soy sauce factory.

According to the fermentation filtrate with the anti-wrinkle effect and the preparation method, purely natural rice or brown rice is gelatinized to form a natural culture medium, so that the use of a synthetic culture medium and a chemical reagent is completely avoided, and a purely natural daily chemical care raw material without chemical residues can be obtained; rhizopus and fermentation brightening factors are subjected to mixed fermentation. The method has the technical advantages that the mixed bacteria are fermented at the same time, additional step-by-step fermentation culture is not needed, fermentation product filtrate without obvious ethanol can be obtained, the filtrate can remarkably improve the content of active ingredients such as exopolysaccharides, small molecule peptides and organic acids, and the obtained fermentation liquor has a remarkable improvement effect on skin inflammation repair.

The invention discloses a compound microbial agent and application thereof to improvement of saline-alkali stress resistance of crops. The compound microbial agent is prepared from the following components in parts by weight: 1 to 3 parts of bacillus cereus, 1 to 3 parts of bacillus megatherium, 6 to 8 parts of rhizopus heterotropoides, 50 to 70 parts of gypsum powder, 10 to 30 parts of humic acid, 2 to 3 parts of yeast metabolite, 2 to 5 parts of aluminum sulfate, 2 to 5 parts of citric acid and 0.4 to 0.6 part of an auxiliary agent. The bacillus cereus, the bacillus megatherium and the rhizopus heterosporioides are combined for the first time, the biological functions of the bacillus cereus, the bacillus megatherium and the rhizopus heterosporioides are synergistically exerted, the growth performance of crops under saline-alkali stress is remarkably improved, the physicochemical properties and nutrient conditions of saline-alkali soil are effectively improved by adding humic acid, yeast metabolite and other components, the soil fertility is improved, and the saline-alkali soil quality is improved. Meanwhile, a favorable environment is provided for the growth of the microbial agent; the plant root activity is remarkably improved, the salt tolerance of crops under the salt and alkali stress condition is improved, the growth state of the plants is improved, and therefore the yield of the crops is increased.

The invention relates to the technical field of tailing sand treatment, in particular to a method for repairing vanadium titano-magnetite tailing sand by utilizing plants, which comprises the following steps: ploughing and flattening the surface layer of the tailing sand, then applying an organic modifier and a pH regulator, and fully mixing with the tailing sand of 20-40cm on the surface layer; synchronously applying a microbial agent containing heteroform rhizopus in the plant growth substrate, and sowing bermuda grass; performing field management after the cynodon dactylon seedlings survive; after at least one complete growth cycle of the cynodon dactylon is completed and the cynodon dactylon enters a mature period, stubbles of 5-10 cm are reserved by using a harvesting machine for cradling so as to ensure that the cynodon dactylon keeps necessary growing points, so that the cynodon dactylon can be quickly regenerated in the next growing season, and then the cradled cynodon dactylon is treated. The phytoremediation efficiency of the vanadium titano-magnetite tailing sand can be improved, and ecological restoration, resource circulation and environmental safety are also considered.

The invention relates to a preparation method and application of antibacterial and starch aging resistant biphase gel, and belongs to the field of food processing. The preparation method is characterized by comprising the following steps: preparing oleogel from monoglyceride, corn oil and curcumin, preparing hydrogel from wheat bran araboxylan and tea polyphenol, mixing the oleogel and the hydrogel, adding lecithin, and homogenizing at a high speed to obtain the gel with a two-phase system. The biphase gel produced by the invention has the characteristics of zero trans-fat, high fiber content, simple preparation method and the like, realizes synergistic stability of oil and water phases, has both the mechanical strength of oil gel and the biocompatibility of hydrogel, can replace shortening in baked food, and has a wide application prospect. And the shelf life of the baked product is prolonged through the synergistic effect of antibiosis and starch aging resistance. The mass ratio of the oil phase to the water phase in the biphase gel is 1: 3-3: 1, the addition amount is 10-20% of the mass of the flour, the bacteriostasis rates on penicillium and rhizopus are 60-85% and 65-90% respectively, the starch crystallinity in the bread storage process is reduced by 10-20%, and the shelf life of the bread is prolonged by 10-20 days.

The invention discloses a preparation method of linolenic acid structural ester with synergistic biological activity, and relates to the technical field of linolenic acid structural ester preparation.The preparation method comprises the steps that specific lipase is prepared through rhizopus wei, and after an SBA-15 molecular sieve is treated, the lipase is fixed to prepare a composite catalyst; the preparation method comprises the following steps: after hydroxyl protection of quercetin, esterifying quercetin with EPA to obtain quercetin-EPA ester; esterifying glycerol and linolenic acid in the presence of a composite catalyst and microwaves, and purifying to obtain an intermediate product; carrying out microwave catalytic ester exchange on the intermediate product and quercetin-EPA ester in tert-butyl alcohol through a composite catalyst to obtain a crude product; and removing impurities from the crude product by a urea adduction method, and carrying out molecular distillation graded purification, column chromatography, deodorization and filtration to obtain a final product. According to the invention, linolenic acid, quercetin and EPA are combined through molecular design to form a compound structure ester with a multi-target effect, and the linolenic acid, quercetin and EPA achieve functional complementation through a synergistic effect, so that the biological activity of the compound structure ester is enhanced.

The invention belongs to the technical field of sodium ion batteries, and relates to a hard carbon negative electrode material synthesized by rhizopus through a Maillard reaction, and a preparation method and application thereof. The material is prepared by taking a rhizopus hypha and glucose co-hydrothermal product as a carbon source, carrying out Maillard reaction on the rhizopus hypha and glucose co-hydrothermal reaction, and carrying out high-temperature carbonization on the product, thereby obtaining the hard carbon negative electrode material. The hard carbon negative electrode material prepared by the invention shows high specific capacity, good cycling stability and excellent rate capability and coulombic efficiency. Meanwhile, the preparation method provided by the invention is simple, rapid, efficient and convenient, mild in condition and easy to control, can effectively introduce sodium storage gain impurity elements into the hard carbon material, and is helpful for promoting the development of the hard carbon negative electrode material of the sodium-ion battery.

The invention relates to the technical field of pet cat litter, in particular to edible bean dreg cat litter. In particular to edible bean dreg cat litter. The cat litter is prepared from the following raw materials in parts by weight: 600 to 650 parts of bean dregs with the water content of 10 to 12 percent, 300 to 320 parts of corn starch, 18 to 22 parts of guar gum, 8 to 12 parts of vital gluten, 30 to 35 parts of food-grade calcium carbonate, 1 to 2 parts of nisin, 1 to 2 parts of skim milk powder, 0.8 to 1.2 parts of vitamin E, 0.4 to 0.6 part of lactobacillus acidophilus, 0.4 to 0.6 part of saccharomyces cerevisiae, 0.4 to 0.6 part of bacillus amyloliquefaciens and 0.4 to 0.6 part of rhizopus. The cat litter further comprises 1-2 parts of a natural PH indicator. The cat litter aims at solving the problem that kittens or heterotriophagia cats eat the cat litter by mistake, so that intestinal diseases are caused.

The invention relates to cereal white beer and a preparation method thereof, and the preparation method comprises the following steps: S1, selecting cereals, and soaking the cereals in water; s2, filtering and draining the grains soaked in the step S1, and then cooking the grains; s3, taking out the grains cooked in the step S2, cooling, adding a pure rhizopus koji saccharification leavening agent, uniformly stirring, and performing culture saccharification to form fermented grains; s4, mixing hops and water, boiling, filtering out hops residues, cooling hops water, mixing the cooled hops water with the fermented grains subjected to culture saccharification in S3, and carrying out main fermentation; s5, after main fermentation is completed, vinasse is filtered out; s6, carrying out post-fermentation on the wine liquid and storing the wine; and S7, filtering through a beer filter to obtain the white beer. The invention has the following beneficial effects: by optimizing the production process, the produced beer has high fermentation degree and low purine, and has the advantages of beer characteristics and refreshing taste.

The invention relates to the technical field of feeds, in particular to a diatomite carrying agent enriched rice polysaccharide feed and a preparation method thereof. The raw materials comprise diatomite, rice, glutinous rice, flour, dry yeast, beer yeast, rhizopus sweet rice wine koji, raw rice flour, glutinous rice flour, brown sugar, soybean meal, saccharifying enzyme, sodium propionate, sodium lactate, astragalus membranaceus, liquorice, angelica sinensis, radix angelicae, clove, malt, momordica grosvenori, codonopsis pilosula and flaccid knotweed herb. The diatomite carrying agent enriched rice polysaccharide feed disclosed by the invention contains extremely rich polysaccharides, and is safe and nutritional; the preparation process of the feed is ecological and environment-friendly, can be fully copied, is easy to prepare, low in price and remarkable in economic benefit, meanwhile, the value of the rice is increased, and the feed has great strategic significance for maintaining food safety.

A mixture includes a nickel-containing ore and / or concentrate thereof and an extraction composition including a fermentation broth obtained from an Aspergillus species (spp.), Acetobacter spp., Bacillus spp., Propionibacterium spp., Corynebacterium spp., Rhizopus spp., Clostridium spp., Fusobacterium spp., Pseudomonas spp., Bifidobacterium spp., Saccharomyces spp., Enterobacter spp., Escherichia spp., among others. The extraction composition is configured to selectively solubilize one or more components, such as a magnesium component from the nickel-containing ore and / or concentrate thereof. A method for extracting a metal from a nickel-containing ore and / or concentrate includes selectively solubilizing a magnesium component from the nickel-containing ore and / or concentrate thereof into an extraction composition including the fermentation broth. The method can include extracting a magnesium component from a nickel-containing ore and / or concentrate thereof into an extraction composition, separating the nickel-containing ore and / or concentrate thereof from an extracted magnesium component and broth, separating the broth from the extracted magnesium component, and repeating the extracting. The extracted magnesium component has a purity in a range from 10% to 90%.

The present invention relates to a strain of Rhizopus delbrueckii that produces multiple pyrazines. Rhizopus delemar ) strains and screening and cultivation methods and applications thereof, the said Dale Rhizopus strain producing multiple pyrazines is named JSY-F002 strain, the deposited unit is China Center for Type Culture Collection (CCTCC), the deposited time is March 20, 2024, and the deposited number is CCTCC No.M 2024533. Through headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GC×GC-TOFMS) detection and analysis, the strain can produce nearly 9 pyrazine substances after high temperature culture on wheat / barley / pea raw material culture medium, and is a good flavor strain, which is used in the process of liquor koji making or related fermented food brewing, solving the problem of insufficient functional flavor strain resources in the field of liquor koji making and traditional fermented food brewing.

The invention discloses a distiller's yeast for rice wine production and a preparation method thereof. The preparation method pre-treats DM-301 macroporous adsorption resin and SiO2 aerogel with anhydrous ethanol and β-phenylethanol solution, then adds flour, water, edible yeast and acetic acid for the first fermentation, adds flour and lactic acid for the second fermentation to make filling material, and finally rice flour, filling material, mother koji and water are made into koji balls in a certain proportion, and the koji is dried in the air. The preparation method of the distiller's yeast of the present invention is similar to the step of making bread. The prepared distiller's yeast can not only suppress the pollution of some pathogens and miscellaneous bacteria, but also make full use of the loose and porous characteristics of the filling material to promote the growth of yeast and rhizopus, improve the survival ability of beneficial bacteria, and then shorten the fermentation time, improve the fermentation efficiency of rice wine, and improve the quality of the brewed rice wine and yellow wine.

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.

The invention provides fermented black beans with an anti-obesity effect as well as a preparation method and application of the fermented black beans, and relates to the field of fermented products. The preparation method comprises the following steps: soaking cleaned black beans with a polygonatum sibiricum enzymatic hydrolysate; sterilizing the soaked black beans, inoculating rhizopus, lactic acid bacillus and lactobacillus plantarum, and carrying out mixed fermentation; and drying the fermented black beans to obtain the fermented black beans with the anti-obesity effect. Through verification, the prepared fermented black beans can effectively relieve damage of a high-fat environment to the reproductive capacity of the nematodes, improve the automatic swimming capacity of the nematodes, improve the activity of antioxidant enzymes in the nematodes and remarkably reduce the content of triglyceride and free fatty acid in the high-fat nematodes, and the fermented black beans are proved to have a remarkable anti-obesity effect; meanwhile, the fermented black beans also have excellent sensory quality. The method overcomes the defects of poor sensory quality and poor function guidance of the fermented black beans in the prior art.

The invention provides a fermentation method for improving uniformity and dark color degree of cigar tobacco leaves and a product and application thereof. The fermentation method comprises the steps of inoculation with a complex microbial inoculant, tobacco leaf fermentation and fermentation ending, wherein the strains in the complex microbial inoculant comprise a combination of aspergillus niger, aspergillus oryzae and rhizopus strains. According to the method, mixed flora of aspergillus niger, aspergillus oryzae and rhizopus strains is adopted for inoculating the cigar tobacco leaves to promote fermentation, so that enzyme system complementation is achieved, generation of multi-target enzymes is covered, sufficient degradation of macromolecular substances is promoted, the fermentation effect is improved, and the fermented cigar tobacco leaf product with high uniformity and deep color degree is prepared.

The invention discloses a calcium-based soil conditioner as well as a preparation method and application thereof, and relates to the technical field of soil improvement. The calcium-based soil conditioner comprises straw, calcium salt, nitrogen-phosphorus-potassium fertilizer and acid-resistant bacillus. Compared with the prior art, after the calcium-based soil conditioner provided by the invention is added into the soil, the abundance of Xanthobacraceae (xanthobacteriaceae) and Xanthomonadaceae (xanthomonas family) in the soil is obviously increased, and meanwhile, the abundance of Aspergillus flavus (aspergillus) and the abundance of Rhizopus arrhzizus (rhizopus arrhizus) in the soil are also obviously reduced.

The invention discloses a brewing technology of medicinal and edible yellow wine and liqueur, and belongs to the technical field of yellow wine brewing. By adding the dried red dates, the saccharification rate and the health-care function are improved by utilizing natural sugar and active ingredients of the dried red dates; in the saccharification process, high-temperature-resistant alpha-amylase is added in stages, the temperature is accurately controlled, starch is rapidly degraded in cooperation with liquid saccharifying enzyme, the fermentation stage is subjected to aerobic / anaerobic staged control in combination with composite strains such as red yeast rice and rhizopus, generation of functional metabolites is promoted, meanwhile, a medicinal material extracting solution soaked in high-concentration white spirit is added, and the high-temperature-resistant starch is obtained. The efficient fusion and flavor balance of medicinal and edible components are realized, and the final finished product has a mellow taste and a health-preserving effect.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

The invention discloses a method for relieving castor salt stress by using melatonin and arbuscular mycorrhizal fungi and application, and belongs to the technical field of plant protection. The arbuscular root fungus is a mixed strain of glomus mosseae enzyme and rhizopus intraradices according to a spore ratio of 1: 1. Experiments prove that damage of stress to ricinus communis can be effectively relieved by using melatonin and arbuscular mycorrhizal fungi, the content of proline, soluble sugar and soluble protein is increased by remarkably improving the activity of antioxidant enzyme, and the net photosynthetic rate, stomatal conductance, intercellular CO2 concentration, transpiration rate and actual photochemical efficiency are remarkably increased, so that the stress resistance of the ricinus communis is improved. The melatonin and the arbuscular mycorrhizal fungi are utilized to effectively relieve the damage of salt stress to the ricinus communis, improve the salt tolerance of plants and solve the key growth problem of the ricinus communis caused by soil salinization, so that the application of the melatonin and the arbuscular mycorrhizal fungi can effectively relieve the damage of the salt stress to the ricinus communis, improve the salt tolerance of the plants and improve the soil salinization resistance of the ricinus communis. In addition, no potential safety hazard and risk of mutation of germplasm genes exist in the treatment process, the safety of prevention and control measures is greatly improved, and the method is a green, safe and environment-friendly method for relieving the harm of salt stress to the castor.

The invention provides application of rhizopus microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus It is found for the first time that the rhizopus microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Moreover, the strain has the capabilities of producing cellulase, fixing nitrogen, decomposing inorganic phosphorus and producing siderophores, and pot experiments show that the strain can promote the growth of peppers. The invention provides a new way for biological prevention and control of pepper phytophthora blight, and has positive significance for reducing the use of pesticides and improving the yield and quality of pepper.

The invention discloses a biological treatment agent for mine heavy metal wastewater and a preparation method of the biological treatment agent, and relates to the technical field of heavy metal wastewater treatment.The biological treatment agent is prepared by the steps that firstly, marine rhodotorula benthica and rhizopus nigricans are cultured through a liquid culture medium to obtain mixed bacterium suspension, and then the mixed bacterium suspension is adsorbed through modified coal gangue; and then carrying out sodium alginate-polyvinyl alcohol composite embedding and immobilization to obtain the product. The modified coal gangue serves as an adsorption carrier and is combined with sodium alginate and polyvinyl alcohol to prepare the composite immobilized microbial agent capable of stably exerting microbial activity, multiple heavy metals can be efficiently purified at the same time, meanwhile, COD and chromaticity in wastewater can be synchronously reduced, the comprehensive treatment effect is excellent, and the method is suitable for industrial production. The application prospect is good.

The invention belongs to the technical field of rice wine preparation, and particularly relates to rice wine as well as a preparation method and application thereof. The invention provides a preparation method of rice wine. The preparation method comprises the following steps: carrying out enzymolysis on rhizoma phragmitis, bamboo cane, alpha-amylase and water; adding polished round-grained rice flour, mung bean flour, saccharomycetes, bacillus paralicheniformis and rhizopus chinensis to prepare rice wine distiller's yeast; composite rice containing sticky rice and millet is used as a rice wine base material, and then rice wine distiller's yeast and coconut juice are added to prepare the rice wine. According to the technical scheme, release of functional active substances in the rhizoma phragmitis and the bamboo cane is improved, and active ingredients in the rice wine distiller's yeast are enriched; the polished round-grained rice flour, the mung bean flour, the saccharomycetes and the rhizopus chinensis are added, so that the taste of the rice wine is improved, and the fermentation efficiency of the rice wine is also improved. Therefore, the rice wine prepared by the invention not only has an anti-oxidation effect, but also can relieve fatigue, broaden the market variety and improve the value of the rice wine.

The invention relates to application of Rhizopus deelemar in a traditional Chinese medicine immature bitter orange decoction piece processing method, and belongs to the field of medicine processing. According to the processing method, fermentation strains are defined, interference of infectious microbes in air in the fermentation process is avoided, and the safety of the fructus aurantii immaturus decoction pieces is ensured. Meanwhile, key process parameters for fermenting and steaming the immature bitter oranges are optimized and determined, and the quality stability of the immature bitter orange decoction pieces is ensured. Compared with the current naturally fermented immature bitter orange decoction pieces, the immature bitter orange decoction pieces prepared by the method have the advantages that the content of synephrine and flavonoid active ingredients is obviously increased, harmful ingredients such as aflatoxin are not detected, the quality is better, and the method is suitable for large-scale production of the immature bitter orange decoction pieces.

This invention belongs to the field of sodium-ion battery technology, and relates to the synthesis of hard carbon anode materials using Rhizopus molds via the Maillard reaction, its preparation method, and its application. The material uses the hydrothermal product of Rhizopus mold hyphae and glucose as a carbon source. After the Rhizopus mold hyphae and glucose undergo a Maillard reaction via hydrothermal treatment, the product is carbonized at high temperature to obtain the hard carbon anode material. The hard carbon anode material prepared by this invention exhibits high specific capacity, good cycle stability, and excellent rate performance and coulombic efficiency. Furthermore, the preparation method provided by this invention is simple, rapid, efficient, convenient, and under mild and easily controllable conditions. It can effectively introduce sodium-storage-enhancing heterogeneous elements into the hard carbon material, contributing to the development of hard carbon anode materials for sodium-ion batteries.

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

The invention belongs to the technical field of fruity rice wine brewing, and particularly relates to roxburgh rose fruity rice wine and a preparation method thereof.The roxburgh rose fruity rice wine comprises organic sticky rice, organic roxburgh rose juice and angel rhizopus, the proportion of the organic roxburgh rose juice is 5%-10%, and the proportion of the angel rhizopus is 0.5%-1%. According to the preparation method, organic glutinous rice, organic roxburgh rose juice and rhizopus angel are adopted as raw materials, independently-separated aroma-producing pichia anomala is adopted as a leavening agent, and the roxburgh rose fruity rice wine with high oxidation resistance and rich aroma is prepared.