108 results about "Total acid" patented technology

The invention discloses a small-grain mordenite molecular sieve as well as a preparation method and application thereof, a crystallization process is directionally controlled by adopting a sectional regulation and control crystallization method, so that the morphology and acid distribution of the molecular sieve are regulated and controlled, and the synthesis method is simple in process and suitable for large-scale industrial production; the grain diameter of the small-grain mordenite molecular sieve obtained by the method disclosed by the invention is 15-300nm; the B acid center of the 8-membered ring pore channel accounts for gt of the total B acid center; the catalyst is used for the carbonylation reaction of dimethyl ether, and has good activity and stability.

The preparation method comprises the following steps: mixing salvia miltiorrhiza-schisandra chinensis superfine powder and roxburgh rose normal juice in a ratio of 3: 2: 5, carrying out composite enzymolysis and saccharomyces cerevisiae pretreatment, and sequentially carrying out aspergillus oryzae solid-state fermentation, acetobacter pasteurianus liquid-state index fed-batch fermentation and lactobacillus plantarum anaerobic flavor fermentation, so as to obtain the vinegar product with the homology of medicine and food. And parameters are regulated and controlled in real time through the three-layer stacked LSTM neural network. According to the invention, the conversion rate of tanshinone IIA to tanshinol reaches 65.8%, the total acid is greater than or equal to 7.2 g / 100mL, at least 21 flavor substances are contained, the batch difference rate is 4.2%, the energy consumption is reduced by 29.2%, the equipment utilization rate is increased by 50%, the product safety reaches the standard, and the method has a health-care function and palatability, and is suitable for industrial production.

The invention discloses a method for regulating and controlling the total acid content of primary liquor in Maotai-flavor liquor brewing, and belongs to the technical field of liquor brewing. Red tassel glutinous sorghum is crushed until the crushing degree is 10%-20%, preferably 13%-15%; the method comprises the following steps: mixing the crushed sorghum and fermented grains obtained after sand fermentation according to a mass ratio of 1: 1, and cooking in retort type gelatinization equipment at a conventional gelatinization temperature for 105-120 minutes, preferably 110 minutes; by adopting the method disclosed by the invention, the content of acetic acid in the fermented grains is obviously reduced by 13.82% at the end of fermentation, the content of acetic acid and the content of total acid in primary wine are respectively obviously reduced by 9.68% and 14.47%, the content of lactic acid is not obviously changed, the content of normal propyl alcohol is synchronously obviously reduced by 14.96%, and the content of other higher alcohols is stable. The method is simple in process, does not need new equipment, is completely compatible with the existing production line, and can effectively stabilize and improve the quality of the primary wine base.

The invention discloses ultra-low Luzhou-flavor liquor and a blending method thereof, and belongs to the technical field of liquor. In order to solve the problems of serious loss of flavor components, style deviation, difficulty in reaching physicochemical indexes and the like of the existing ultra-low-alcohol Luzhou-flavor liquor, the invention provides the ultra-low-alcohol Luzhou-flavor liquor and the blending method thereof, the mass ratio of total acid to total ester of at least 20% of base liquor is required to be 1: (2.0-2.5), the total ester is greater than or equal to 5.0 g / L, a five-stage gradient alcohol reduction process of original alcohol-> 45.5 + / -1% vol-> 38.5 + / -1% vol-> 30.5 + / -0.5% vol-> 29.5 + / -0.3% vol-> 45.5 + / -1% vol-> 38.5 + / -1% vol-> 30.5 + / -0.5% vol-> controlling the freezing and filtering temperature to be 3-5 DEG C, and pretreating the seasoning wine by adopting the same degree; according to the method, the main flavor of the Luzhou-flavor liquor is reserved to the greatest extent through base liquor screening, alcohol content reduction process optimization, freezing and filtering temperature optimization and accurate later-stage seasoning, so that the finished liquor meets the group standard requirements and is mellow and full in taste, and the quality is remarkably improved.

The invention relates to pediococcus acidilactici b1274 and application thereof, and belongs to the technical field of beneficial bacterium application. The pediococcus acidilactici b1274 is preserved in the China Center for Type Culture Collection on September 24, 2025, the preservation number is CCTCC M 20252094, and the pediococcus acidilactici b1274 is obtained by separation and purification from distiller's yeast. The pediococcus acidilactici can be used for preparing microbial enhanced distiller's yeast, is applied to brewing of fen-flavor liquor, and can improve the content of ethyl acetate, ethyl lactate and total acid in the liquor and reduce the content of acetaldehyde at the same time. Compared with a production control group, the content of ethyl acetate is increased by 50.0%, the content of ethyl lactate is increased by 8.1%, the total acid is increased by 46.4%, the acetaldehyde is reduced by 48.4%, the brewed white spirit shows the style of faint scent, purity, mellowness, fullness, softness, sweetness, freshness, long aftertaste and mellow and prominent acid ester taste, and a safe and reliable functional strain and a technical scheme are provided for improving the quality of the fen-flavor white spirit.

The invention discloses a method for simultaneously measuring total acid and protein solubility of fermented soybean meal. The method comprises the following steps: S1, measuring the initial pH of a 0.2% potassium hydroxide solution; s2, weighing two fermented soybean meal samples with the same mass, respectively putting the two fermented soybean meal samples into a beaker A and a beaker B, and adding an equivalent 0.2% potassium hydroxide solution; substances in the beaker A are stirred and centrifuged, and supernate is taken to obtain to-be-detected liquid A; s3, adding a potassium hydroxide standard titration solution into the to-be-detected solution A for titration, observing the pH change of the to-be-detected solution A at any time by using an acidimeter, recording the volume of the consumed potassium hydroxide standard titration solution when the titration end point is reached, and meanwhile, performing a blank test; s4, adding a potassium hydroxide standard titration solution into the beaker B, stirring, centrifuging, taking supernate, digesting, and measuring crude protein contents W1 and W2; and S5, calculating a result. According to the method for simultaneously determining the total acid and the protein solubility of the fermented soybean meal, the accuracy of detecting the protein solubility of the fermented soybean meal is improved.

The application provides a coffee peel enzyme fermentation agent and a preparation method of the enzyme, and belongs to the technical field of enzyme production.The preparation method of the coffee peel enzyme comprises the following steps: mixing coffee peel powder and sugar of sweetener oil residue, and sequentially performing fermentation of Saccharomyces cerevisiae YNXC003 and anaerobic fermentation of Bifidobacterium bifidum YNXC004 to obtain the coffee peel enzyme.The coffee peel powder and the sugar of sweetener oil residue are used as composite raw materials, special bacterial agents are combined, and a segmented fermentation mode is adopted, so that the nutritional activity of the two raw materials can be fully released, the nutritional level and flavor taste of the enzyme can be significantly improved, and the enzyme can be endowed with physiological functions such as blood sugar reduction.The total acid content of the coffee peel enzyme is 8-12 g / L, the total phenol content is 1.5-2.5 g / L, the coffee peel enzyme is rich in bioactive substances such as short-chain fatty acids, polyphenol compounds and amino acids, and has a significant blood sugar reduction effect.

The utility model relates to an automatic tester for the total acid value of jet fuel, which comprises a machine table, a titration device, an aeration device, a light source, a reflecting mirror, a camera and a controller, and a test station and a collection station are arranged on the machine table; the aeration device comprises an aeration pipe, a gas supply control element, a moving mechanism and a cleaning mechanism, the moving mechanism drives the aeration pipe to move, and the aeration pipe is communicated with a nitrogen source through the gas supply control element; the cleaning mechanism comprises an inner flushing assembly for flushing the inner wall of the aeration pipe and an outer flushing assembly for flushing the outer wall of the aeration pipe. After the test sample is measured, the moving mechanism controls the aeration pipe to lift and move to the collecting station, and then controls the inner flushing assembly and the outer flushing assembly to start, so that the inside and the outside of the aeration pipe can be flushed, and flushing wastewater is collected at the collecting station. And the flushed aeration pipe is translated to the test station again to wait for starting the next measurement. Moving and cleaning of the aeration pipe are controlled by the controller, automatic execution can be achieved, and labor is saved.

The invention relates to the technical field of wine preparation, and discloses a brewing method of low-degree sweet type red wine, the brewing method comprises ten steps of raw material screening, segmented temperature control extraction, compound fermentation, gradient degree reduction, low-temperature sugar stabilization, flavor blending, clarification and filtration, aging and curing, sterile filling and finished product inspection, the alcoholic strength of the final product is 8% vol to 11% vol, the residual sugar content is 45 g / L to 65 g / L, and the content of the low-degree sweet type red wine is 1%. The total acid content is 5.5 g / L-7.0 g / L. And raw material screening. According to the preparation method disclosed by the invention, through proportioning the cabernet sauvignon and the rosa rugosa as raw materials and combining segmented temperature-controlled extraction and compound fermentation, anthocyanin and fruity substances in the grape skin residues can be fully extracted, and multi-flavor esters can be generated by virtue of aroma-producing yeast; the natural crataegus pinnatifida bunge concentrated juice and the rose essential oil are subsequently added for blending, and oak barrel aging and tannase astringency reduction are matched, so that the finished product finally presents a compound flavor, is mellow and sweet in taste, free of astringency and long in aftertaste, and solves the problems that the traditional low-degree sweet red is thin in flavor and inharmonious in fragrance.

The invention provides a plant lactobacillus PCFS-60493 and application of the plant lactobacillus PCFS-60493 in fermentation of low-sugar and low-acid beverages. The plant lactobacillus PCFS-60493 is preserved in China General Microbiological Culture Collection Center on November 25, 2025, and the preservation number is CGMCC No.36673; the strain can be used for preparing the low-sugar low-acid beverage, and the preparation method comprises the following steps: adding a proper amount of white sugar into fruit juice to enable the sugar degree to reach 15-25%, then adding a microbial preparation containing the plant lactobacillus PCFS-60493 into the fruit juice, and carrying out sealed standing fermentation at 37 + / -2 DEG C for 40-50 hours to obtain the low-sugar low-acid beverage. The strain can significantly reduce the content of total sugar and total acid in the beverage, degrade bitter components, and promote protein hydrolysis to generate amino acids to improve delicate flavor; the preparation process is simple, short in fermentation period and safe, realizes resource utilization of grape byproducts, is suitable for large-scale production of the high-polyphenol low-sugar fermented beverage, and has both economic and social benefits.

The system may include a secondary irrigation feature that determines a percent of overlap of each of a plurality of submodules in a second lift over each of a plurality of submodules in a first lift and adjusts at least one of leaching operations or a leaching model based on the total tonnage weighted average of metal in the second lift. The method may further comprise determining an acid gap based on a difference between total acid given and total acid consumption; and further adjusting at least one of the leaching operations or the leaching model based on the acid gap. The method may further comprise determining a percentage of compacted material based on the material that is compacted and irrigated divided by the material that is irrigated; and further adjusting at least one of the leaching operations or the leaching model based on the percentage of compacted material.

The present application provides a method for preparing Japanese sake by using brown rice as raw material. The method is as follows: using common brown rice, soaking, steaming, then adding sweet koji into saccharification tank, sealing, incubating at 24-28 DEG C, then adjusting workshop temperature to above 6 DEG C and below 10 DEG C to inhibit yeast activity, meanwhile, keeping part of saccharifying mold activity to complete the decomposition and liquefaction of rice starch and saccharification, then squeezing or adding water to bring the lees to carry out the first fermentation, separating the solid rice skin layer rich in protein and fat, pumping the clear liquid into fermentation tank to carry out the second fermentation, sterilizing, clarifying and filtering to obtain Japanese sake. The method of the present application uses brown rice as raw material, without the outer polishing process, can prepare Japanese sake with pure taste, clear body, total acid, amino acid nitrogen and various sensory indexes meeting the Japanese sake brewing style, and the overall raw material and production cost can be reduced by more than 50% compared with the existing Japanese sake production process.

The application belongs to the technical field of vinegar brewing, and provides a compound koji inoculated with indigenous Aspergillus oryzae and Aspergillus niger and a method for strengthening Shanxi old mature vinegar. Indigenous Aspergillus oryzae CGMCC 42103 with high yield of acid protease and glutaminease and Aspergillus niger CGMCC 15672 with high yield of saccharifying enzyme are mixed and inoculated in bran and soybean powder medium to prepare compound koji, and the prepared compound koji is applied to the fermentation process of Shanxi old mature vinegar to prepare new vinegar, the total acid, amino acid nitrogen, non-volatile acid and glutamic acid content of the new vinegar are 6.18 g / 100 mL, 0.38 g / 100 mL, 2.45 g / 100 mL and 58.83 mg / 100 mL respectively, compared with the comparative example in which only highland millet with a mass fraction of 60% is added in the alcohol fermentation stage to carry out conventional fermentation of food vinegar, the new vinegar is improved by 20.47%, 153.33%, 33.15% and 118.86% respectively, and the content of organic acid and volatile aroma components is enriched.

The invention discloses a fermented leaf mustard quality evaluation method and an evaluation device thereof, and belongs to the technical field of pickled Chinese cabbage quality evaluation. The evaluation method comprises the following steps: collecting finished product quality data of sour mustard; establishing a sour leaf mustard quality evaluation system, constructing the weight of each index by using an analytic hierarchy process and an entropy weight method, and determining the weight of each index through combined weighting; determining an evaluation result of the sour leaf mustard according to the collected index data; in addition, the invention further provides an evaluation device which comprises a finished product quality data acquisition module, a raw material quality data acquisition module and a quality evaluation module and is used for evaluating the quality of the pickled mustard. According to the method, the quality of the finished acid mustard is analyzed, proper evaluation indexes such as total acid, a value, salt, hardness, soluble protein, total phenols, VC, an L value and reducing sugar are screened out, an analytic hierarchy process and an entropy weight method are utilized to construct the weight of each index, an evaluation formula for evaluating the finished acid mustard is determined, and the method can be used for evaluating the finished acid mustard and has a wide application prospect. And the evaluation efficiency is improved.

The invention belongs to the technical field of food processing, and particularly relates to hydrolysate and fermentation liquor based on roxburgh rose residues as well as a preparation method and application of the hydrolysate and the fermentation liquor. The method comprises the following steps: performing high-temperature hydrothermal reaction, enzymolysis reaction and the like on roxburgh rose pomace to prepare high-reducing sugar hydrolysate, and fermenting with lactic acid bacteria to obtain fermentation liquor with high lactic acid content, high total acid content and high oxidation resistance. The high reducing sugar improves sweetness and promotes fermentation, and lactic acid and total acid endow unique flavor. The obtained fermentation liquor also has high DPPH clearance rate and SOD activity, is excellent in oxidation resistance, and is helpful for scavenging free radicals and enhancing health efficacy. The roxburgh rose hydrolysate and the roxburgh rose fermentation liquor have wide application value in the field of beverages, and taste and nutritional functions can be improved.

The invention discloses an MTW molecular sieve as well as a preparation method and application thereof. The acid concentration in pores of the MTW molecular sieve accounts for 20-90% of the total acid concentration. According to the invention, the regulation and control of the acid distribution inside and outside the MTW molecular sieve pore can be realized only by regulating and changing the types and the addition amount of the template agent and the alkali metal ions in the raw materials. The molecular sieve with the adjustable number of acid sites in the pore channel shows high activity and adjustable para-position / meta-position product selectivity in an alkylation reaction of olefin / aromatic hydrocarbon.

The invention belongs to the technical field of biology, and provides a method for reducing ethyl carbamate in Shanxi mature vinegar through combination of multiple strains, urease and plant phenolic acids. The production mechanism of ethyl carbamate in a brewing system is disclosed on the basis of a metagenomics technology, saccharomyces cerevisiae CGMCC34906 and plant lactobacillus CGMCC.34902 are prepared into a leavening agent, and the native saccharomyces cerevisiae CGMCC34906 leavening agent and urease are applied to an alcoholic fermentation stage. In the acetic acid fermentation stage, an indigenous plant lactobacillus CGMCC34902 leavening agent and forsythia suspense leaf superfine powder-plant phenolic acid substances are used in a combined mode, generation of ethyl carbamate in the Shanxi mature vinegar brewing process is effectively controlled, and new sprayed vinegar which is safe and good in flavor is obtained through smoking, fermenting and vinegar spraying. The new sprayed vinegar contains 12.47 [mu] g / L of ethyl carbamate, 5.82 g / 100mL of total acid, 2.19 g / 100mL of total ester and rich organic acid and volatile aroma, so that the edible safety of the product is effectively guaranteed, and the flavor quality of the product is synergistically optimized.

The application discloses a solid fermentation process of glutinous rice vinegar and relates to the technical field of vinegar brewing. The application adopts glutinous rice and sorghum as fermentation raw materials, and prepares glutinous rice vinegar with rich nutritional components, pure taste, unique flavor, short production period and high yield through alcohol fermentation and acetic acid fermentation. The total acid content (calculated by taking acetic acid as a standard) of the glutinous rice vinegar prepared by the application is greater than 6.0 g / 100mL, the non-volatile acid content (calculated by taking lactic acid as a standard) is greater than 1.5 g / 100mL, and the glutinous rice vinegar meets the requirements of GB 18187-2000 "Brewed Vinegar".

The invention belongs to the technical field of food processing, and particularly relates to solid-state fermented oat as well as a preparation method and application thereof. The preparation method comprises the following steps: S1, taking raw oats, cleaning, soaking, cooking, and cooling to obtain cooked oats; s2, adding a saccharifying agent, aroma-producing yeast and compound enzyme into the cooked oats for first-stage fermentation culture, and then adding lactobacillus plantarum for second-stage fermentation culture to obtain fermented oats; and S3, drying the obtained fermented oats to obtain a finished product, and sealing and storing the finished product. Through the processes of oat selection, soaking, cooking, cooling, inoculation, fermentation, drying and the like, the flavor and taste of the oats are improved, and the nutritional value of the oats is improved. According to the process and the formula, protein, essential amino acid, non-essential amino acid, beta-glucan, total acid, reducing sugar and the like of the oats are increased to different extents compared with those before fermentation, and the nutritional value is enhanced.

The invention discloses an oral solution for treating xerophthalmia and a preparation method thereof, and belongs to the technical field of biological pharmacy. The oral solution for treating the xerophthalmia is prepared from the following components in parts by weight: 15 to 18 parts of fructus lycii extract, 15 parts of bilberry extract, 10 to 11 parts of taurine, 2.4 to 2.6 parts of zinc gluconate, 750 to 760 parts of grape concentrated juice and the balance of water, the content of soluble solids in the grape concentrated juice is 64 to 66-degree Brix, and the content of total acids is 1.75 to 2.32 percent. In the storage process of the oral solution, the anthocyanin has good stability.

This invention provides a method for the separation and purification of medium-chain carboxylic acids, belonging to the field of chemical separation and purification technology. The method includes pretreatment, alkalization concentration, acidification extraction, and vacuum distillation. In the pretreatment stage, anaerobic fermentation is used to lengthen the carbon chain, followed by filtration. The clarified fermentation broth is then alkalized and concentrated. In an alkaline environment, the carboxylic acid is converted into a non-volatile carboxylate, thus minimizing loss during concentration. After centrifugation to remove precipitated solids, the pH is adjusted to acidity, and extraction is performed using non-polar and / or weakly polar solvents, which improves the extraction rate of the target medium-chain carboxylic acid, the recovery rate of short-chain carboxylic acids, and the purity of the product. Using this separation and purification method, this invention separates and purifies n-hexanol from baijiu (Chinese liquor) lees, achieving a hexanoic acid yield of 77%, a mass purity of 87%, and a total acid purity of 97%.

The invention discloses opuntia ficus-indica composite fruit juice and an HPP cold pressing sterilization preparation method thereof. The juice is prepared by mixing opuntia ficus-indica primary pulp and apple juice according to the ratio of 14.3: 1, and the indexes are as follows: the solid content is 9.5 + / -0.5 degree Brix, the pH is 3.8 + / -0.2, and the total acid is 5.5-8.5 g / L. The process comprises the following steps: CIP cleaning, feeding, online detection, homogenization at 18-20 MPa, filling at a temperature of less than or equal to 20 DEG C, HPP sterilization at 580 + / -10 MPa / 300 s, and refrigeration at 4 DEG C. The shelf life of the product at 4 DEG C is greater than or equal to 45 days, layering and precipitation are avoided, the total dietary fiber is greater than or equal to 1.5 g / 100g, the total flavone is greater than or equal to 20 mg / 100g, the total sugar is less than or equal to 8.0 g / 100g, and the low-sugar claim can be realized. The whole process is low in temperature and free of preservatives, the nutrition and flavor retention rate is increased by 30% or above compared with heat sterilization, the method is suitable for 70g small-package cold-chain sales, and industrial continuous production is achieved.

The invention belongs to the technical field of fertilizers, and particularly relates to a fulvic acid fertilizer for improving passion fruit quality and amino acid composition and application of the fulvic acid fertilizer. A preparation method of the fulvic acid fertilizer for improving the passion fruit quality and the amino acid composition comprises the following steps: S1, preparing a basic solution: mixing a potassium fulvate mother solution with deionized water to form the basic solution; s2, constructing an electro-Fenton system; s3, electro-Fenton activation reaction: applying constant current to an electro-Fenton reaction system, quenching after reaction, and adjusting the pH value; s4, carrying out chelation reaction; and S5, fixing the volume. The fulvic acid fertilizer disclosed by the invention can regulate and control secondary metabolism of crops, can remarkably improve the soluble solid content of fruits, reduces total acid, optimizes the sugar-acid ratio, and enables the flavor of the fruits to be better; meanwhile, the amino acid composition of fruits can be systematically improved, and the total amount of amino acids, especially the content of arginine, leucine and other key amino acids, can be remarkably increased.

The embodiment of the utility model provides a carbon dioxide removal device and a total acid content testing device, and relates to the technical field of analytical instruments. The oscillation cavity is driven by the driving assembly to rotate, liquid in the oscillation cavity reciprocates under the action of gravity in the rotating process, the large-amplitude oscillation effect is achieved, and free CO2 can be rapidly released and discharged through the exhaust channel. By utilizing the carbon dioxide removal device provided by the utility model, carbon dioxide in the beverage can be fully removed, and the accuracy of measuring the total acid content is improved; the number of oscillation times and amplitude can be fixed, so that the reproducibility of the detection method can be improved.

This invention discloses a lactic acid bacterium and its application, belonging to the field of microbial fermentation technology. The lactic acid bacterium is *Lactobacillus plantarum* (Lactobacillus plantarum). Lactiplantibacillus plantarum FYcg1, with preservation number CGMCC No. 33190, is a strain that produces high levels of acid, is resistant to acid, salt, and bile salts, and exhibits a nitrite degradation rate exceeding 99%. It also shows significant inhibitory effects on Escherichia coli and Staphylococcus aureus. This invention optimizes the preparation method of a direct-inoculation starter culture, using skim milk powder, sucrose, and trehalose as a composite protective agent. The starter culture is prepared through specific centrifugation, pre-freezing, and vacuum freeze-drying, resulting in a high survival rate of live bacteria and good storage stability. When used for fruit and vegetable fermentation, it can rapidly lower pH, increase total acid content, and optimize flavor and metabolite composition, effectively solving problems such as long natural fermentation cycles, uneven quality, and poor safety. It is suitable for the industrialized and standardized production of pickled bamboo shoots.

The invention relates to a preparation method of a silicon dioxide aqueous dispersion liquid, which comprises 15-35% of silicon dioxide; 1%-4% of a silane coupling agent; the pH value of the dispersion liquid is 3 to 9; 90% of the total amount of deionized water is added into a dispersing and homogenizing all-in-one machine; uniformly mixing and stirring a coupling agent and ethanol, adding the mixture into an all-in-one machine, adding 1 / 4 of the total acid amount, starting a dispersion machine, and stirring for 40 minutes to 1.5 hours; adding silicon dioxide for 3-5 times, adding 15-30 minutes, adding 1 / 4 of the total acid amount after the silicon dioxide is added for the second time, adding the rest 1 / 2 of the acid after the silicon dioxide is added, and adjusting the pH value to a target value. Continuously stirring by the dispersion machine for 30 minutes to 1 hour; closing the dispersion machine, starting the high-speed homogenizer, and homogenizing for 1-2 hours at the speed of 2500-3000rpm; and closing the high-speed homogenizer, starting the dispersion machine for the second time, stirring and cooling for 1-2 hours to room temperature, and discharging and sub-packaging. The silicon dioxide aqueous dispersion liquid provided by the invention has the advantages of nanoscale particle size, high specific surface area, high solid content, low viscosity, no toxicity, environmental protection, good dispersion stability, long-term storage and suitability for large-scale industrialization, and can be applied to the fields of medical carriers, coating additives, high-air-permeability medical packaging materials, functional coating materials, biodegradable material modification and the like.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of high-activity bacterium enzyme complex liquid for fermenting fermented soybean cakes. The activity of protease, alpha-amylase and lipase in the fermented soya bean cake prepared by the method is improved; soluble protein and polypeptide are improved compared with naturally-fermented fermented soya bean cakes; the contents of total acid, reducing sugar, amino acid nitrogen, free amino acid and fatty acid are higher than those of naturally-fermented black bean cakes, but the content of NaCl is remarkably reduced; and the content of volatile flavor substances is obviously increased compared with that of naturally fermented black bean cakes. The fermented soya bean cakes are fermented by the method, so that the bitter taste, astringent taste and salty taste of the fermented soya bean cakes can be reduced, and the delicate flavor and the taste richness of the fermented soya bean cakes are improved. The method can improve the quality and edible safety of the fermented bean products in multiple aspects, and provides high-quality strains and technical support for industrial safe production of the fermented bean products.

This invention discloses a brewed vinegar rich in lentinan and its preparation method. Using the lentinan variety "Shenxiang 1513" as raw material, the invention obtains a lentinan extract through water extraction and concentration, wherein the lentinan content is ≥0.5%. The obtained lentinan extract is then compounded with solid-state fermented vinegar at a mass ratio of 1:50-100, aged at 20-30℃ for 15-30 days, and then filtered and sterilized to obtain the finished product. The lentinan vinegar prepared by this invention does not contain any preservatives, umami agents, or sweeteners. The final product contains lentinan ≥50 mg / 100 mL, total acid ≥5.00 g / 100 mL, exhibits a harmonious flavor, stable quality, and clearly defined functional components and excellent flavoring properties.

This invention discloses a reforming oil degumming agent, its preparation method, and its application. The reforming oil degumming agent of this invention, by total weight, comprises the following components: (a) 40%–94.5% molecular sieve; (b) 5%–55% binder; (c) 0.5%–8% of one or more elements selected from Group IA and Group IIA; the acid content on the outer surface of the degumming agent accounts for 3%–20% of the total acid content; and the molar ratio of the total alkali content to the total acid content of the degumming agent is 0.1–10. The reforming oil degumming agent provided by this invention can effectively remove gums, ensuring long-term operation of the bottom heater of the xylene tower and protecting the downstream catalyst from gum contamination that could shorten its lifespan.

The system may include a secondary irrigation feature that determines a percent of overlap of each of a plurality of submodules in a second lift over each of a plurality of submodules in a first lift and adjusts at least one of leaching operations or a leaching model based on the total tonnage weighted average of metal in the second lift. The method may further comprise determining an acid gap based on a difference between total acid given and total acid consumption; and further adjusting at least one of the leaching operations or the leaching model based on the acid gap. The method may further comprise determining a percentage of compacted material based on the material that is compacted and irrigated divided by the material that is irrigated; and further adjusting at least one of the leaching operations or the leaching model based on the percentage of compacted material.