990 results about "Soya sauce" patented technology

The invention discloses a salt-tolerant zygosaccharomyces rouxii strain with high ethanol yield and application thereof in preparation of soy sauce, and belongs to the technical field of microorganisms, the salt-tolerant zygosaccharomyces rouxii strain SS-y178 is preserved in the China Center for Type Culture Collection on July 15, 2024, the preservation number is CCTCC NO: M 20241563, the preservation address is Wuhan University, Wuhan, China, the salt-tolerant zygosaccharomyces rouxii strain is applied to fermentation production of soy sauce, and the salt-tolerant zygosaccharomyces rouxii strain can be used for preparing the soy sauce. The method has the advantages of high yield of ethanol, promotion of fermentation fat production and increase of the types of lipid substances, has good effects in promotion of fat increase and aroma enhancement of soy sauce, and has wide application prospects.

The invention relates to the field of microorganisms, and discloses an Aspergillus oryzae strain and application thereof.The Aspergillus oryzae can produce protease, aminopeptidase, glutaminase, cellulase, amylase and pectinase at high yield, and when the Aspergillus oryzae is applied to soy sauce brewing, the utilization rate of raw materials can be increased, the content of amino acid in soy sauce can be increased, and the flavor of the soy sauce can be increased.

The invention relates to the field of microorganisms, and discloses an Aspergillus tubingensis strain and application thereof in preparation of meal seasonings, the Aspergillus tubingensis strain is not subjected to mutagenesis and acclimatization and has the capacity of high yield of glutaminase, feruloyl esterase, glucosidase, pectinase and protease, and when the Aspergillus tubingensis strain is applied to soy sauce brewing, the yield of soy sauce is increased. The high-value utilization of the meal raw materials can be realized, the amino acid content in the soy sauce is increased, and the flavor and nutritional value of the soy sauce are enhanced.

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.

The invention belongs to the field of analytical chemistry and mathematical modeling, and particularly relates to a method for predicting and identifying whether soy sauce contains yeast extracts, which comprises the following steps: 1) taking different types of soy sauce as modeling samples; 2) carrying out decolorization pretreatment on the modeling sample; (3) carrying out spectrum scanning on the modeling sample by adopting a Raman spectrum technology to obtain original Raman spectrum information; 4) preprocessing the Raman spectrum data obtained in the step 3); 5) sampling for multiple times to establish a sparse logistic regression model, and recording important wave numbers; 6) counting wavenumber importance; 7) selecting an important wave number; 8) using TabPFN to establish a prediction model; (9) predicting and judging whether the yeast extract is added into the soy sauce sample or not by utilizing the established prediction model; compared with the prior art, the method can quickly and accurately identify whether the soy sauce such as light soy sauce and dark soy sauce contains the yeast extract or not, and is simple and quick in identification process, short in analysis time, high in accuracy and high in practicability.

The invention discloses a method for comprehensively utilizing various nutrient substances of soy sauce and bean dreg powder, which mainly comprises the following steps of: firstly, extracting soluble protein and most salt in the soy sauce and bean dreg powder into supernate by a water washing method, and directly applying the supernate to fermentation of microorganisms, which is an extraction process as well as an effective desalting process; if the soy sauce and bean dreg powder washing liquid is prepared into a nutrient mixture in a drying manner, the nutrient mixture is a yeast powder nutrient analogue with the same function as yeast powder. And secondly, after the washed precipitate is dried, more than 65% of salt is removed compared with soy sauce bean dreg powder, the grease content can reach more than 20%, the protein in-vitro digestibility can reach about 65%, and the precipitate can be directly used as a feed raw material of livestock and poultry. The method is simple and convenient in process, high in operability and low in treatment cost.

The invention relates to the technical field of microorganisms, in particular to an Aspergillus oryzae ZA307 strain and application of the Aspergillus oryzae ZA307 strain. The aspergillus oryzae ZA307 high-yield protease and aminopeptidase provided by the invention cooperate with aspergillus oryzae Huniang 3.042 for starter propagation, so that the activity of the protease, aminopeptidase, saccharifying enzyme and amylase of a starter material can be remarkably improved, and furthermore, the content of ammonia nitrogen and total nitrogen and the variety and content of volatile flavor substances in a product are remarkably improved. The soy sauce or soybean paste prepared and fermented by double-strain starter propagation is obviously improved in the aspects of sauce fragrance, ester fragrance, delicate flavor and harmonious taste, and the quality of the product is comprehensively improved.

The invention belongs to the technical field of microbial fermentation, and discloses torulopsis variabilis and application thereof. Wild torulopsis variabilis is separated from soy sauce mash, a strain of torulopsis variabilis with high yield of aspartic acid, threonine, glutamic acid, valine, methionine, isoleucine, leucine and lysine is obtained through ARTP mutagenesis, the collection number of the torulopsis variabilis ZB444 is GDMCC No: 65240, the classification name of the Latin name of the torulopsis variabilis is Wickhamiella versitis, the collection number of the torulopsis variabilis ZB444 is CGMCC No: 65240, and the collection number of the torulopsis variabilis ZB444 is CGMCC No: 65240. The strain is preserved in Guangdong Microbial Culture Collection Center on October 12, 2024. The strain is applied to soy sauce fermentation, the content of various amino acids and the content of total amino acids in soy sauce can be increased, the nutritional value of the soy sauce can be increased, and meanwhile the flavor of the soy sauce is enhanced.

The invention discloses a soy sauce pretreatment raw material, soy sauce and a preparation method thereof, and relates to the field of seasoning processing. The soy sauce pretreatment raw material comprises the following preparation steps: sequentially soaking soybeans in a first soaking solution, a second soaking solution and a third soaking solution which are subjected to gradient heating and gradient osmotic pressure increasing; then the soaked and filtered soybeans are sequentially subjected to low-temperature digestion and rapid curing treatment, the temperature is controlled to be 93-97 DEG C during low-temperature digestion, the temperature is controlled to be 110-150 DEG C during rapid curing, and the soy sauce pretreatment raw material is prepared. Soybeans are induced to absorb water and swell through gradient osmotic pressure and gradient heating, intercellular space is changed and enlarged, an endogenous flavor enzyme system is activated, meanwhile, segmented cooking treatment at different temperatures is conducted, generation and retention of umami substances are improved, output of scorched bitter substances is reduced, the flavor and taste of the soybean sauce are improved, and the soybean sauce is suitable for large-scale production. The contradictory problem of high temperature and flavor retention in the traditional process is broken through.

The utility model discloses a soy sauce wine cellar bottom water biogas slurry evaporation concentration and crystallization device, which relates to the technical field of wastewater treatment and comprises an evaporation treatment tank body, heat recovery mechanisms are arranged on the side surface and the top of the evaporation treatment tank body, and a rapid evaporation mechanism is arranged at the bottom of the evaporation treatment tank body. The heat recovery mechanism comprises a first extension table and a second extension table, a first hollow plate is fixedly mounted at the top of the first extension table, a heat exchange copper pipe is fixedly connected to the top of the first hollow plate, a condensate water drainage pipe is fixedly connected to the bottom of the first hollow plate, and a second hollow plate is fixedly connected to the top of the heat exchange copper pipe. Steam flows through the inner cavity of the heat exchange copper pipe under the guidance of the flexible air pipe, external cold water flows through the outer wall of the heat exchange copper pipe due to the design of the sealing cover and the water inlet and outlet pipe, the steam can heat the cold water through the heat exchange copper pipe, the heat recovery function is achieved, and the waste rate of energy is reduced.

The invention discloses a separation and purification method of soy sauce flavor type vinasse polypeptide and application thereof, and belongs to the technical field of polypeptide separation and purification. The method comprises the following steps: S1, pretreatment: drying and crushing soy sauce flavor type vinasse, then treating by adopting a pulsed electric field cooperating with cellulase and Tween, setting the intensity of the pulsed electric field to be 1.0-1.5 kV / cm, adjusting the pulse width to be 10-20ms, keeping the frequency to be 10-15Hz, and controlling the temperature to be 20-30 DEG C; the addition amount of the cellulase is controlled to be 50-80 U / g of dry weight of the vinasse, the treatment time is 2-3 h, and meanwhile low-concentration Tween is added; s2, carrying out composite enzymolysis; s3, gradient membrane separation; and S4, dynamic ion exchange chromatography. Through cooperation of multiple physical-biological-chemical technologies, a complete technical chain for efficient separation and purification of soy sauce flavor type vinasse polypeptide is constructed.

The invention provides bacillus amyloliquefaciens capable of improving color and luster of soy sauce, inhibiting bacteria and enhancing aroma and application of the bacillus amyloliquefaciens, and belongs to the field of microorganisms, the bacillus amyloliquefaciens Z-WQ20 is preserved in China General Microbiological Culture Collection Center on June 18, 2024, the preservation number is CGMCC NO.30996, and the preservation number is CGMCC NO.30996. The bacillus amyloliquefaciens Z-WQ20 is preserved in the China General Microbiological Culture Collection Center on June 18, 2024. The preservation address is Institute of Microbiology, Chinese Academy of Sciences, No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing; the strain disclosed by the invention can inhibit bacteria, remove black, improve color and luster and increase ester in the soy sauce fermentation production process, has the efficacy of enhancing aroma, and has a good application prospect.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The invention discloses a high-efficiency enzymatic fermentation soy sauce production process, and relates to the technical field of soy sauce production processes, the high-efficiency enzymatic fermentation soy sauce production process comprises the following process steps: S1, material preparation, S2, material steaming, S3, inoculation, S4, fermented grain preparation and fermentation, S5, squeezing, and S6, sterilization and filling. The high-temperature-resistant amylase is added in the material steaming process, starch on the surfaces of the wheat and soybean meal raw materials is preliminarily decomposed, the starchy raw material can be decomposed in advance, growth of the aspergillus oryzae raw material in starter propagation is facilitated, clinker can be prevented from caking and being sticky, and the looseness of the starter material is improved; papain is added in the starter propagation process, and protein in wheat and soybean meal raw materials is continuously decomposed by aspergillus oryzae protease in starter propagation, so that the protein raw materials are quickly decomposed in advance, the growth of the aspergillus oryzae raw materials in starter propagation is facilitated, and the fermentation period is shortened; the compound clarification enzyme is added during fermentation to decompose intermediate products such as phytic acid, cellulose and the like which cause a large amount of aggregation after the raw soy sauce is heated, the clarification speed is high after the soy sauce is sterilized, and the precipitation amount is reduced by 50%-70%.

The invention discloses a soy sauce processing method using low-temperature heat sink, which solves the problem of loss of amino acid nitrogen due to precipitation of a large amount of impurities from crude oil semi-finished products in the existing heat sink process, and comprises the following steps: (1) heating and sterilizing: heating and sterilizing crude oil to obtain sterilized crude oil semi-finished products; (2) heat sink: cooling the sterilized crude oil semi-finished product to 30-40 DEG C, and pumping the sterilized crude oil semi-finished product into a closed heat sink tank for heat sink; the heat sink adopts the operation of graded oil pumping, specifically, when the heat sink time reaches 2-3 days, oil pumping is carried out from the middle of a heat sink tank according to 80% of the volume of the heat sink tank, the remaining 20% of the heat sink tank continues to be left in the heat sink tank, then the sterilized semi-finished product is pumped into the heat sink tank according to 80% of the volume of the heat sink tank till the tank is full, heat sink continues for 2-3 days, then 95% of oil is pumped, and the remaining 5% of the material in the heat sink tank is treated as foots; (3) filtering: filtering the heat sink crude oil semi-finished product to obtain a soy sauce semi-finished product; and (4) blending: blending the semi-finished soy sauce to obtain a finished soy sauce.

The invention relates to the technical field of low-salt brewing fermentation, and particularly discloses a fermentation method of low-salt soy sauce, which is based on the problem that low-salt high-temperature fermentation is single in flavor and thin in taste, and by means of mixed culture of multiple strains (yeast rouxii and aspergillus oryzae), yeast materials or soy sauce mash can generate antibacterial substances, so that the low-salt soy sauce is obtained. Meanwhile, the level of microorganisms in soy sauce mash is controlled through yeast material stacking heating and staged water activity control, under the conditions of no salt, low salt and no other preservative additives, low-salt fermentation is achieved by regulating and controlling the yeast making or yellowing process and controlling the water content of the soy sauce mash, the taste and flavor of the soy sauce are improved, and the taste of the soy sauce is improved. The utilization rate of raw materials and the yield of products are improved, and the quality of crude oil is improved.

The utility model discloses a rail changing device of intelligent ancient soy sauce tedding equipment, and relates to the technical field of mechanical automation. A walking carrier comprises a first mounting frame, walking wheels, a walking driving device and a fixed rail, the walking wheels are arranged at the bottom of the first mounting frame, and the walking driving device is connected with the walking wheels; fixed rails are arranged on the two sides of the first mounting frame in parallel, the walking rails are perpendicular to the in-drying-field rails, the fixed rails are perpendicular to the walking rails, the walking rails are located below the in-drying-field rails so that the fixed rails and the in-drying-field rails can be located on the same horizontal plane, and the fixed rails are used for being in butt joint with the in-drying-field rails. And the controller is connected with the walking driving device. The walking carrier moves along the walking track, and a group of fixed tracks on the walking carrier can be in butt joint with any group of tracks in the sunning field, so that track switching of the tedding equipment is realized, manual participation is not needed in the process, the labor intensity of operators is reduced, and the track switching efficiency of the tedding equipment and the automation degree of the soy sauce production line are improved.

The invention discloses a fermentation tank group intelligent management method and system based on the optimal fermentation time of soy sauce, and the method comprises the steps: collecting and storing the production data of a fermentation tank group as the historical production data of the fermentation tank group; preprocessing the historical production data of the fermentation tank group; calculating a correlation coefficient between the fermentation process data and a product quality index according to the preprocessed historical production data; according to the preprocessed historical production data, establishing a neural network model of a mathematical relationship between the fermentation process data and the product quality index data; taking the preprocessed historical production data as sample data, and training a neural network model by adopting a gradient descent algorithm; according to fermentation process data, collected in real time, of the fermentation tank group, outputting predicted product quality index data of the fermentation tank group by utilizing the trained neural network model; and establishing a dynamic management mathematical model by taking optimal soy sauce fermentation time and overall production quality optimization of the fermentation tank group as targets according to product quality index data, and calculating a solution of the optimal target by adopting a genetic algorithm to realize intelligent management of the fermentation tank group. According to the method, big data, a neural network model and a genetic algorithm are combined, overall optimization of quality indexes of products produced by the fermentation tank group is realized by calculating the optimal fermentation time of soy sauce, and intelligent management of the fermentation tank group is realized.

The invention relates to the technical field of industrial microorganisms, and particularly discloses bacillus velezensis phb02 and application thereof. The invention provides bacillus velezensis phb02. The bacillus velezensis phb02 has stress resistance, can tolerate 2M salt and well grow at 42 DEG C, and the degradation rate of the bacillus velezensis phb02 to a trypsin inhibitor can reach 59.34%; the produced protease also has the characteristics of salt resistance and high temperature resistance, and the degradation rate of the protease on a trypsin inhibitor can still reach 35% under the salt concentration of 3M. The strain can be used for treating soybeans or soybean derived products through synergistic fermentation or in a mode of preparing an enzyme preparation, degrading a trypsin inhibitor in raw materials and improving the utilization rate of raw material protein, can be used for producing fermented condiments such as soy sauce and the like, remarkably improves the ammonia nitrogen level of the products and improves the quality of the products.

The application discloses a preparation method of zero-sugar and salt-reduced soy sauce, and relates to the field of soy sauce preparation.The preparation method comprises the following steps: S1, preparing wheat into wine mash, and inoculating spherical yeasts CZ1 during the preparation process; S2, preparing soy sauce koji; S3, mixing and configuring the wine mash, additional soy sauce and salt to obtain mixed brine; S4, mixing the mixed brine and the soy sauce koji to obtain mash; S5, after the mash is fermented, oil is extracted by pressing, the oil is burned and precipitated, and the finished product soy sauce is obtained by filtering and sterilizing; wherein, the microbial preservation number of the spherical yeasts CZ1 is CGMCC No.24918, and the preservation unit is the China General Microbiological Culture Collection Center.The spherical yeasts CZ1 is inoculated and fermented during the process of preparing the wheat into wine mash, and sugar is consumed, so that the purpose of preparing low-sugar soy sauce is achieved.

The filter cloth drying device is used for drying cleaned filter cloth and comprises a drying chamber provided with a filter cloth inlet and a filter cloth outlet, the drying chamber is further provided with a hot air inlet and a hot air outlet which are oppositely arranged, the hot air inlet is provided with a heater, and the hot air outlet is communicated with an air outlet guide assembly. A hot air channel is formed between the hot air inlet and the hot air outlet, a plurality of cloth guide rollers are arranged in the drying chamber and arranged on the inner walls of the two sides of the drying chamber in a staggered mode along the hot air channel, and the filter cloth is wound and attached to the peripheries of the cloth guide rollers in a spreading state, so that the filter cloth is arranged in the hot air channel in a multi-layer spreading mode. Air entering from the outside forms hot air through the heater, the hot air is introduced into the drying chamber through the hot air inlet to conduct hot air penetrating drying on the filter cloth arranged in the multi-layer spreading mode, and the air is guided and exhausted through the air outlet guiding assembly. The filter cloth drying device can effectively dry soy sauce filter cloth and remove moisture, infectious microbes and peculiar smell on the filter cloth, so that the quality of soy sauce is guaranteed when the filter cloth is used for squeezing production subsequently.

Disclosed in the present invention are an intelligent fermentation tank group management method and system based on the optimal fermentation time of soy sauce. The method comprises: collecting production data of a fermentation tank group and storing same as historical production data of the fermentation tank group; preprocessing the historical production data of the fermentation tank group; on the basis of the preprocessed historical production data, calculating a correlation coefficient between fermentation process data and product quality indexes; on the basis of the preprocessed historical production data, establishing a neural network model for a mathematical relationship between the fermentation process data and product quality index data; using the preprocessed historical production data as sample data, and using a gradient descent algorithm to train the neural network model; on the basis of the fermentation process data of the fermentation tank group collected in real time, using the trained neural network model to output predicted product quality index data of the fermentation tank group; and on the basis of the product quality index data, establishing a dynamic management mathematical model, with the objective of optimizing the optimal fermentation time of soy sauce and the overall production quality of the fermentation tank group, and using a genetic algorithm to calculate a solution of the optimization objective, so as to realize intelligent management of the fermentation tank group. In the present invention, big data, a neural network model, and a genetic algorithm are combined, and the overall optimization of quality indexes of products from fermentation tank groups is achieved by calculating the optimal fermentation time of soy sauce, so as to realize intelligent management of fermentation tank groups.

The invention belongs to the field of microorganisms, and particularly relates to a salt-resistant and acid-resistant rhodotorula sp. Capable of producing ethyl phenylacetate and application of the rhodotorula sp. In order to develop a new path for the source of ethyl phenylacetate, the invention screens, separates and purifies a strain of salt-resistant and acid-resistant Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from thick broad-bean sauce, and the preservation number is CCTCC NO: M 2025465. The invention also discloses a preparation method of the Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from the thick broad-bean sauce and a preparation method of the Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from the thick broad-bean sauce. The strain has the characteristics of high temperature resistance, acid resistance and salt resistance; and when the strain is used for fermentation culture of thick broad-bean sauce, the yield of ethyl phenylacetate can be increased from 104.86 mu g / Kg to 522.11 mu g / Kg. Therefore, when the rhodotorula sp. S9 is applied to the field of food fermentation, not only can the fermentation flavor of foods such as thick broad-bean sauce, soy sauce and bread be improved, but also a novel method for synthesizing ethyl phenylacetate simply, conveniently, environment-friendly and safely can be provided, and the rhodotorula sp. S9 has a wide prospect in the field of food application.

The application discloses a bacillus velezensis and application of the bacillus velezensis in rapid increase of sauce aroma in salt-reduced soy sauce fermentation, and belongs to the technical field of food fermentation. The bacillus velezensis Bv-M1 is isolated from soy sauce fermentation mash for the first time, the bacillus velezensis strain is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.32853. Compared with the fermentation soy sauce without the addition of the bacillus velezensis Bv-M1 aroma-enhancing koji immersion liquid, the product has obvious increase of TTMp content and sauce aroma, and currently, there is no reported application example of the bacillus velezensis strain in application of soy sauce fermentation and sauce aroma increase.

The utility model provides a soy sauce sampling device which comprises an oil filtering cylinder, a handle is hinged to the outer side face of the oil filtering cylinder, a push-pull rod is arranged above the handle, one end of the push-pull rod is hinged to the oil filtering cylinder, the hinged position is located above the hinged position of the handle, and the end, away from the oil filtering cylinder, of the handle is slidably connected with a push-pull control piece. The end, away from the oil filtering cylinder, of the push-pull rod is hinged to the push-pull control piece. A soy sauce containing pipe is detachably connected into the oil filtering cylinder, and an upper end opening of the soy sauce containing pipe is lower than the upper edge of the oil filtering cylinder. According to the device, the handle is hinged to the oil filter cylinder, and the relative position between the handle and the oil filter cylinder is adjusted through the hinged push-pull rod, so that the sampling device can be suitable for fermentation tanks with different storage amounts and tank openings with different orientations, and can extend into the fermentation tanks in a most convenient taking and placing form, and the oil filter cylinder is always upward; soy sauce filtering and sampling are facilitated, and the applicability is higher.

The present invention relates to a strain of Candida and its application, belonging to the technical field of microbial fermentation. The Candida SY152 provided by the present invention is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration Committee, with a deposit number of CGMCC No.31427, a deposit date of July 24, 2024, a deposit address of Beijing, China, and is classified and named as tropical Candida Candida tropicalis The Candida SY152 provided by the present invention can increase the pH value of the culture medium, and when used for fermentation of soybean paste or soy sauce, it can significantly reduce the total acid content in the soybean paste or soy sauce, while increasing the ethanol content, thereby increasing the generated alcohol and ester substances, thereby enhancing the mellow flavor of the finished soybean paste or soy sauce, and significantly improving its taste and flavor.

The invention belongs to the technical field of wastewater treatment, and particularly relates to modified biochar and a preparation method thereof. The method comprises the following steps: weighing raw materials: ZnCl2 and soy sauce residue biomass; wherein the mass ratio of the ZnCl2 to the soy sauce residue biomass is m: 1, and the value of m is 0.25-1; the preparation method comprises the following steps: dissolving ZnCl2 in a certain amount of deionized water, and adding ground, washed and dried soy sauce residue biomass to obtain a solution A; the solution A is stirred for 10-14 h and then dried, and a mixture B is obtained; high-temperature pyrolysis: placing the mixture B in high-temperature pyrolysis equipment, heating to a preset calcination temperature at a rate of 4-6 DEG C / min in an N2 atmosphere, and lasting for 80-100 min to obtain a sample C; and sequentially cooling, washing and drying the sample C to obtain the modified biochar n-mZnBC. The prepared zinc chloride-doped sauce residue biochar has a good adsorption removal effect on 4-CP and Cr (VI), has low cost and high performance, and lays a theoretical foundation for practical application scenarios such as industrial wastewater in the future.

The utility model discloses a fermentation tank for soy sauce production, which comprises a tank body, a fermentation structure is mounted in the tank body, and the fermentation structure comprises a feed port, a driving part, a rotating shaft, a plurality of stirring blades, a sampling assembly, a rotating frame, two first scrapers, a second scraper, two discharge ports, a fixing frame and a filtering assembly, the utility model relates to the technical field of soy sauce production, and has the beneficial effects that the technical scheme adopts a fermentation structure, soybeans are fed into the tank body for fermentation operation, and the driving piece drives the plurality of stirring blades, the two first scrapers and the second scrapers to rotate, so that the soybeans in the tank body are stirred, and meanwhile, the stirring blades are driven to rotate; according to the soybean fermentation tank, the interior of the tank body can be cleaned, meanwhile, an operator can sample soybeans at different depths in the tank body through the sampling assembly, and after fermentation is finished, solid-liquid separation operation is conducted on the soybeans through the fermentation assembly, so that the workload is reduced, and the soybean fermentation tank has the advantages of being high in practicability, convenient to operate and the like.

The invention relates to a front attachment (1) for connection to a front connection (51) of a tractor (50) comprising: - a seeding device (2) for creating seed furrows with at least one support arm (3) for carrying and guiding a soil cultivation tool (4). Furthermore, the invention relates to a machine system (100) for introducing seed and / or fertilizer into arable soil comprising: - a front attachment (1) for connecting to a front connection (51) of a tractor (50), - wherein the front attachment (1) has a seeding device (2) for creating seed furrows.

The invention relates to the field of marine food manufacturing, in particular to high-protein-content soy sauce and a preparation method thereof, and the high-protein-content soy sauce comprises the following raw materials: laminarin, modified anthocyanin, compound protein, docosahexaenoic acid, astaxanthin, taurine, carrageenan, beta-amylase, soybeans, salt and purified water. The laminarin, the modified anthocyanin and the compound protein play a role through a synergistic effect, the compound protein in the soy sauce is wrapped by the modified anthocyanin to form a compound, a laminarin film is tightly attached to the outer layer of the compound formed by the modified anthocyanin, and the wrapping capacity and the structural stability of the compound are further enhanced; meanwhile, the oxidation process of fat and protein in the soy sauce is slowed down, the modified anthocyanin and a laminarin film interact to maintain the protein content in the soy sauce, laminarin, the modified anthocyanin and compound protein form a dynamic balance system, the nutritional value and quality of the soy sauce are improved, and the soy sauce with high protein content is provided.