96results about How to "Controllable fermentation process" patented technology

A method for producing probiotic feed for animals by fermenting high-fiber agricultural and sideline products with complex bacteria. , and / or 0-1.0% calcium chloride and / or 0-1.0% magnesium sulfate) are mixed in proportion and then steamed with water; after the steaming is completed, cool to 20-40°C and inoculate Neurostria fortis and Lactobacillus plantarum is solid-state fermented at 20-40°C for 2-5 days; the fermented feed is dried at 40°C-70°C and crushed to obtain a probiotic feed product rich in carotenoids. The method has the advantages of high production efficiency, low cost and good benefit, and while solving the problem of environmental pollution, it also relieves the pressure of serious shortage of energy and protein feed sources.

The invention provides a method for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process. The method comprises the following steps of: firstly, crushing large fresh tea leaves or sunned primary tea from Yunnan, extracting the tea by water, and filtering the extract to obtain a water extract or adding water to the extract to obtain a tea and water mixed solution; secondly, adding strains into the water extract or the mixed solution for liquid state fermentation at 30-60 DEG C for 5 to 14 days; and thirdly, filtering after the fermentation to obtain fermentation liquor, inactivating, centrifuging or filtering the fermentation liquor to obtain fermented tea juice, and concentrating and drying the fermented tea juice according to requirements to obtain the tea powder.

The invention discloses a horizontal-type solid fermentation tank and fermentation method for Pu-erh tea. The fermentation tank comprises a tank body supported by a tank body support, and a clamp jacket is installed outside the tank body; the top of the tank body is provided with feed inlets, exhaust ports, diversion plates connected with heating wires, a water inlet and a water replenishing and inoculation opening; the bottom of the tank body is provided with a discharge outlet, a water vapor inlet, a sterile air inlet, a carbon dioxide inlet, a drying ventilation opening and a water outlet, and a stirring system is further arranged in the tank body. According to the fermentation method, a traditional Pu-erh tea pile-fermentation technology is changed, production standardization and specification rationalization of the Pu-erh tea are achieved on the condition that fermentation conditions such as microorganism species, tidal prism, temperature, fermentation time, inoculated-pathogen quantities and oxygen and carbon dioxide content of the Pu-erh tea are comprehensively considered, the fermentation process of the Pu-erh tea is artificially controllable, and the quality of the Pu-erh tea is more stable, safer and more controllable.

The invention relates to a preparation method of tauroursodeoxycholic acid and belongs to the technical field of biology. The preparation method comprises the following steps: firstly, carrying out liquid fermentation on escherichia coli which simultaneously expresses 7alpha-hydroxysteroid dehydrogenase (7alpha-HSDH) and 7beta-hydroxy steroid dehydrogenase (7beta-HSDH) genes; secondly, directly converting taurochenodeoxycholic acid into the tauroursodeoxycholic acid. The preparation method has the advantages of stability, controllability, high conversion rate, simplicity, quickness, mild conditions and zero pollution; the taurochenodeoxycholic acid is derived from chicken bile, goose bile or duck bile, is easy to obtain and is of great significance to theoretical research and extensive utilization of medicinal value of the tauroursodeoxycholic acid.

The invention discloses a phellinus igniarius mycelium liquid fermentation method by utilizing a fungal elicitor for improving the yield of flavone of phellinus igniarius, which comprises the steps of: inoculating a fungal elicitor strain for activated culture, and then inoculating and culturing a fungal block to obtain a fungal elicitor mycelium through filtration; then drying, grinding and crushing the fungal elicitor mycelium, adding the crushed fungal elicitor mycelium into ethanol for soaking, filtering the obtained solution, collecting filter residue, orderly adding a mixed solution of chloroform and normal butanol, acetone and water into the filter residue for washing, adding trifluoroacetic acid into a dry substance after the air-drying, performing boiling water bath for 0.5 to 2 hours, then filtering the obtained solution, taking a filtrate for neutralization, standing the filtrate, using a microporous filtering film with the pore diameter between 0.4 and 5mu m to filter the filtrate for sterilization to obtain the fungal elicitor, and cryopreserving the fungal elicitor at the temperature of between 10 and 20 DEG C below zero; inoculating a phellinus igniarius strain for activated culture, and then inoculating a fungal block for fermentation culture; and adding the fungal elicitor into the phellinus igniarius to continue culturing to obtain a phellinus igniarius mycelium within 1 to 5 days of liquid fermentation culture of the phellinus igniarius. The method has simple process, low cost and remarkable effect, can greatly improve the content of the flavone of phellinus igniarius cells, and is a production method with industrialization prospect.

The invention discloses a method for improving the flavor of bacillus natto fermented whole-soybean milk, and belongs to the technical field of fermented soybean product processing. With soybeans being raw materials, whole-soybean milk is prepared through the technology of selecting, soaking, hot water heating, coarse smashing, ultrafine smashing and high-pressure homogenizing, bacillus natto and lactic acid bacteria are separately inoculated into the sterilized and cooled whole-soybean milk to be fermented, then bacillus natto fermented soybean milk and lactic acid bacterium fermented soybean milk are mixed and blended according to a proportion, and then the whole-soybean milk is obtained. While the taste is guaranteed, the soybeans are fully utilized, in this way, pollution to the environment is avoided, and the capacity, for generating acid and aroma in the soybean milk, of lactic acid bacteria is utilized for effectively improving the flavor of the fermented soybean milk. Meanwhile, the liquid fermentation technology that bacillus natto and lactic acid bacteria are separately fermented and then blended is adopted, pipeline transportation can be achieved, control over fermentation conditions and a fermentation end point is easier, the range is easy to enlarge, the components are easy to control, and follow-up processing is simple.

The invention discloses lactobacillus plantarum SITCC No.10011. The preservation number of the lactobacillus plantarum SITCC No.10011 is CTCC M 2017366; the removing rates of the lactobacillus plantarum SITCC No.10011 on DPPH free radicals in intracellular organic matters and metabolic products are respectively 3.5 percent and 35.8 percent. The lactobacillus plantarum CCTCC M 2017366 is used for preparing fruit enzyme products, so that a result shows that the DPPH free radical removing rate of the fruit enzyme products fermented by the lactobacillus plantarum SITCC No.10011 is improved by at least 40 percent compared with that of the naturally fruit enzyme products; therefore, the lactobacillus plantarum SITCC No.10011 has a very good application prospect in the fruit enzyme products.

The invention discloses a method for producing fen-flavor liquor by liquid fermentation and belongs to the technical field of brewing. The method comprises the following steps: crushing raw materials; liquefying and gelatinizing; saccharifying; fermenting and distilling. The fermenting step comprises the following steps: inoculating a 4-6% saccharomycetes culture solution and a 1-3% a lactic acid bacteria culture solution to cooled converted mash; fermenting for 36-48 hours at 30-35 DEG C; then inoculating a 0.5-1.5% acetic bacteria culture solution; then fermenting for 2-4 days; and then distilling. According to the method, in the brewing process, controlled liquid fermentation is adopted, and parameters of a fermentation technology can be regulated anytime according to the fermentation process, so that the labor intensity is greatly alleviated, the output and quality of liquor are stabilized, and mechanical operation of liquor production is completely realized; moreover, in the brewing process, a mycelium system of pure culture and a commercialized multienzyme system are coordinated with diastatic fermentation, so that the raw material liquor yield is improved by 10-20% and the fermentation period is shortened to 4-6 days and the content of high flavor substances of liquor in a solid state method is maintained, and therefore, grain is saved and consumption is reduced for liquor production.

The invention relates to a method for producing and preparing artificial bear gall powder through the optimized engineering bacteria fermentation technology, and belongs to the field of biotechnology. Escherichia coli simultaneously expressing 7alpha-hydroxysteroid dehydrogenase (7alpha-HSDH) and 7beta-hydroxysteroid dehydrogenase (7beta-HSDH) is used for liquid fermentation, taurochenodeoxycholic acid in poultry bile products like chicken gall powder is directly converted into tauroursodeoxycholic acid in a certain proportion, the fermentation process is simple and quick, conditions are mild, and pollution is not caused. Fermentation results are stable and controllable, the conversion rate is high, and the number of intermediate products is small. The method plays an important role in the biotechnology production of bear gall powder substitute resources.

The invention discloses a method for producing fen-flavor liquor through liquid state fermentation and belongs to the technical field of liquor making. The method comprises the procedures of raw material pulverization, liquefaction and gelatinization, saccharification, fermentation and distillation, wherein the fermentation procedure comprises the steps of adding cooled saccharification liquor to a 4-6% of saccharomycetes culture solution and a 1-3% of lactic acid bacteria culture solution, conducting fermentation for 36-48 hours at the temperature of 30-35 DEG C, adding the mixture to a 0.5-1.5% of acetic bacteria culture solution, conducting fermentation for another 2-4 days, and subsequently conducting distillation. By means of the method, controllable liquid state fermentation is adopted in the liquor-making process, fermentation process parameters can be regulated and controlled at any moment according to the fermentation process, labor intensity is greatly lowered, the output and quality of the liquor are stabilized, and mechanized operation of liquor production is comprehensively achieved; meanwhile, in the liquor-making process, multiple mycelia obtained through pure culture are adopted to be subjected to synergic saccharification and fermentation together with commercialized multienzyme systems, the content of high flavor substances of liquor obtained through a solid state method is maintained, meanwhile, the liquor output rate of raw materials is raised by 10%-20%, the fermentation cycle is shortened by 4-6 days, and the grain-saving and consumption-reduction purposes of liquor production are achieved.

The invention discloses reorganized corynebacterium glutamicum producing chondroitin and an application of the reorganized corynebacterium glutamicum, and belongs to the technical field of bioengineering. According to the reorganized corynebacterium glutamicum disclosed by the invention, firstly UDP-N-acetylglucosamine C4 isomerase coding genes kfoA and chondroitin synthetase coding genes kfoC aresubjected to heterologous expression in corynebacterium glutamicum, glmU, galU, ugd, glmS and glmM are subjected to overexpression, and a synthesis route of chondroitin is preliminarily constructed;and then random mutation is performed on chondroitin synthetase (KfoC), and the situation that the yield of chondroitin can be increased by 200% through a KfoC (H357G N363S) mutant is found. Through aprotein fusion technique, kfoA, kfoC (mutants) and ugd genes (coding UDP-glucose dehydrogenase) are fused, so that the expressed UDP-N-acetylglucosamine C4 isomerase, the chondroitin synthetase and the UDP-glucose dehydrogenase form an artificial compounds, and the yield of the chondroitin is further increased.

The invention discloses a method for preparing raspberry enzyme, which comprises the steps of pretreating raw materials, inoculating microorganisms, continuously fermenting for three times, monitoring the fermenting process, carrying out natural precipitating, transferring and clarifying by standing, then filtering by utilizing a 200nm filter material, and filling to obtain the raspberry enzyme. According to the preparation method, three microorganism strains are adopted for fermenting, each microorganism has specific metabolite and metabolic pathway, juice ingredients can be metabolized and transformed into enzyme, organic acid, minerals, small molecule peptides and soluble cellulose, the fermenting process is strictly monitored, the foundation is laid for improving the enzyme quality, the raw materials are reasonably combined, the fermenting process is simple and controllable, the fermentation is complete, and the safety is high. The prepared raspberry enzyme is rich in nutrition, has a remarkable immunity adjusting function, and has functions of resisting radiation injury and oxidation, improving memory, cancer and tumor, relieving senescence and the like.

The invention discloses a white radish freshly brewed ferment, and preparation and a fermented strain thereof. The special fermented strain for the white radish ferment, namely Leuconostoc mesenteroides YZ18 is screened by taking naturally fermented white radish ferment as a start and fermentation efficiency and product flavor as main indexes, and is collected by General Microbiological Culture Collection Center of China Committee for Culture Collections of Microorganisms on November 22nd, 2016, with the collection number of CGMCC No.13332. The white radish freshly brewed ferment is produced by inoculating and fermenting the strain, beneficial bacteria can be rapidly proliferated and fermented under advantage maintenance, mixed fungi pollution and the occurrence of harmful substances can be effectively inhibited, and the obtained ferment is proper in sour and sweet mouthfeel, and sour and fragrant in smell, and the flavor is greatly improved.

The invention discloses a black garlic fermenting and drying device. With the adoption of the black garlic fermenting and drying device, the uniformity of a flow field in a fermentation chamber can be realized, and the energy consumption during fermentation and drying is reduced. An air supply static pressure box is arranged at an air supply outlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through air supply grilles. A return air static pressure box is arranged at a return air inlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through return air grilles. An air outlet of an air supply fan is connected with the air supply outlet of the fermentation chamber through an air supply pipe, and the return air inlet of the fermentation chamber is connected with a return air pipe. The return air pipe is divided into two paths, wherein one path is connected with an outlet of a heater in parallel and then communicated with a return airway, and the other path is connected with a hot air inlet of a heat regenerator. A fresh air inlet of the heat regenerator is communicated with the outside through a fresh air valve and a fresh air filter, and a fresh air outlet of the heat regenerator is connected with an inlet of the heater through a fresh air pipe. In the black garlic fermenting and drying device, air is supplied and returned by adopting static pressure, so that the uniformity of the flow field in the chamber is high; in addition, the return air heat is adopted, and the fresh air is heated by utilizing exhaust air heat, so that the comprehensive efficiency is high.

The invention discloses high-solubility calcium fish and mutton fermented sausage and a preparation method thereof. The preparation method comprises the following steps of preparing meat cubes from fish and mutton; preparing bone paste from fish bones from which fish flesh is removed, carrying out sterilization, and adding a leavening agent for fermentation; mixing the fish cubes and mutton cubes, adding edible salt and the like to pickle the cubes, adding auxiliaries and the fermented fish bone paste, uniformly stirring the mixture, preparing the sausage through stuffing, and carrying out fermenting and ripening; and drying the prepared primary finished sausage product at a normal temperature or baking the prepared primary finished sausage product to prepare dried sausage. According to the preparation method, the fish bone paste, fish and mutton are mixed and fermented, so that the nutritional value can be greatly improved while the excellent taste is kept; the sausage is especially high in content of active calcium; meanwhile, the smell of fish and mutton can be eliminated, and new flavored substances can be generated, so that the fermented sausage has a rich and unique flavor, a delicious taste, a mild tart flavor and an attractive smell; and the content of active calcium can reach 1500-6000mg / Kg, so that the fermented sausage has an effect of increasing the calcium content of a human body if being consumed for a long time. Moreover, the fermented sausage is suitable for large-scale production and long-time preservation.

The invention discloses an antibacterial peptide fermentation culture medium formula which comprises the following components in percentage by mass: 2% of dry corn steep liquor powder, 2% of yeast powder, 3% of peptone, 1-1.5% of magnesium sulfate, 1-1.5% of monopotassium phosphate and the balance of soft water. The raw materials used in the fermentation production formula are all water-soluble, sterilization is convenient to perform, foam generation is prevented, the fermentation process is easy to control, the separation of antibacterial peptide is facilitated, the antibacterial peptide content is high, the cost is low, and the fermentation period is short.

The invention discloses a method for improving the content of ergosterol in liquid fermentation products of phellinus igniarius. The method comprises the following steps: (1) preparing a seed solution, namely inoculating activated phellinus igniarius strains onto a liquid seed culture medium added with cyclocarya paliurus extracts and culturing for 3 days-7 days to obtain the seed solution; and (2) carrying out liquid fermentation culture on phellinus igniarius, namely inoculating the seed solution obtained in the step (1) which accounts for 5%-20% of the volume of a liquid fermentation culture medium onto the liquid fermentation culture medium, culturing for 1 days-4 days, adding ubiquitin protein and then continuously culturing for 2 days-4 days, and obtaining liquid fermentation products of phellinus igniarius after the fermentation is completed. According to the characteristic of the synthetic metabolic pathway of ergosterol in liquid fermentation products of medicinal fungi phellinus igniarius, by adding the cyclocarya paliurus extracts and ubiquitin protein at a specific fermentation stage, the content of phellinus igniarius ergosterol is substantially improved.

The invention discloses a complex starter and a preparation method and applications thereof. The complex starter contains the following components in parts by volume: 0.5-1.5 parts of lactobacillus plantarum suspension, 1.5-4.5 parts of saccharomyces cerevisiae suspension, and 4-8 parts of candida dwarf suspension. The complex starter has good fermenting property, the manufactured product has proper sourness and sweetness, and is excellent in flavor and stable in quality. The applications of the complex starter in the production of fermented rice cakes easily realize the standard production ofthe fermented rice cakes.

The invention discloses a preparation method and application of fermentation products of an edible and medical fungus. On the basis of the characteristics of anabolism route of fermentation products (kaempferol and sinapic acid) of a medical fungus (pycnoporus cinnabarius), seeds of staphylea bumalda are added in the solid fermentation phase, annexin is added in a special fermentation phase, the content of kaempferol and sinapic acid in the liquid fermentation product of pycnoporus cinnabarius is effectively increased; and a novel method is provided for obtaining a product rich in kaempferol and sinapic acid. The edible and medical fungus fermentation product is rich in kaempferol and sinapic acid, can be used to produce health care products and animal feeds, and can also be applied to health care products and animal feeds.

The invention discloses a preparation method for fermented rice row noodles and the fermented rice row noodles. The method comprises the following steps: mixing rice and water in a mass ratio of the rice to the water of 1:(1-1.5) to obtain a mixture of rice and water, performing heat preservation treatment at 25-30 DEG C for 3-5 h, performing heat preservation treatment at 35-40 DEG C for 3-5 h, and performing heat preservation treatment at 45-50 DEG C for 3-5 h to prepare a mixture of rice and water after heat preservation treatment; adding lactic acid into the mixture of rice and water afterheat preservation, adjusting the pH to 4.5-5.0, adding lactic acid bacteria, performing fermentation at 45-50 DEG C, washing rice, performing grinding to obtain pulp, performing plate-frame pressurefiltration on the obtained rice pulp, performing water washing for 2-3 times to obtain a filter cake, and performing drying to obtain special flour for the fermented rice row noodles; and adding waterinto the special flour for the fermented rice row noodles, corn starch and wheat starch, performing mixing, and performing processing to prepare the fermented rice row noodle product. The rice row noodle product has the advantages of good water reconstitution properties, a good appearance, rich elasticity, low cooking loss and a low breaking rate, has a special flavor of rice fermentation, and issuitable for industrial production.

The invention provides a process for preparing artificial bear gall powder through large-scale fermentation culture of an engineering strain BL21<*>-alpha 1 beta 2, belonging to the field of biotechnology. The preparation process is simple and controllable, the prepared finished product is qualified in quality, the raw materials are cheap and easily available, and the process belongs to the breakthrough for preparing the artificial bear gall powder through the biotechnology means.

The invention relates to a preparation method of a liquid fertilizer containing microorganisms. The preparation method comprises: adding plant residues, an acid-alkali adjusting agent, distilled water, a culture medium and microorganisms into a fermentation tank, fermenting at a certain temperature, carrying out pH value adjustment and cooling on the product after fermenting for a certain time, storing for 3-5 days in the fermentation tank, adding slaked lime, adjusting the pH value, continuously adding the culture medium and the beneficial microorganism to the fermentation tank, fermenting at a certain temperature, carrying out pH value adjustment and cooling on the product after the fermenting, storing for 3-5 days in the fermentation tank, repeating the steps one time, carrying out press filtration on the product to obtain filtrate, and adding the filtrate to a liquid fertilizer to obtain the liquid fertilizer containing the microorganisms. According to the present invention, the natural ecological environment of the soil is simulated, and the three fermentations are performed, such that the fermented microbial agent can quickly adapt to the environment after being put into the soil so as to ensure the survival rate.

The invention discloses a lycopene high-yielding strain and application thereof. The strain is classified and named as blakeslea trispora V-6515 and has been preserved in China Center for Type Culture Collection CCTCC with an accession number of CCTCC No. M 2013583. According to the invention, nitrosoguanidine mutagenesis and flask fermentation are carried out to screen a stain with high yield of lycopene, the strain is used as an original strain in the next round of mutagenesis, and the target strain V-6515 is finally screened; the strain can greatly increase lycopene in fermentation products while reducing other components and has good genetic stability. The strain employs cassava powder as a carbon source for fermentation, and yield of lycopene produced through fermentation in a 5 L fermentor can reach 1.82 g / L, increased by 23.4% compared with the original strain VR-5(-); and the strain can be used in industrial production, greatly improves a fermentation unit and has a great economic value.

The invention discloses a continuous fermentation case. A feeding hole is arranged at the top part; a discharge device and a breast hole are arranged at the bottom part; a fermentation material transporter is arranged below the feeding hole; a material control scrapper plate is arranged above the fermentation material transporter; the fermentation tank is connected with a temperature controller; and the temperature controller is connected with a gas conveying pipeline, and a humidity controller and an exhaust valve are arranged at the top part of the fermentation tank. Compared with the widespread traditional intermittent fermentation tank at present, the fermentation efficiency is high; the fermentation process is controllable; and the fermentation can be continuously performed.

The invention discloses a method of preparing an instant dark green tea through combination of artificial inoculation and liquid state fermentation. According to the method, fresh Yunnan big leaf teaor sun-dried tea are grinded, water is added to obtain a water extract, mixed bacteria (blue mould, aspergillus niger, aspergillus fumigatus, aspergillus oryzae, eurotium cristatum, and yeast) are added into the water extract to carry out liquid state fermentation; the fermentation broth is subjected to inactivation, centrifugation or filtration to obtain fermented tea juice, and finally the tea juice is concentrated and dried to obtain instant tea powder. The disadvantages of a conventional solid state fermentation technology are overcome, composite dominant bacteria are inoculated artificially to carry out directed fermentation, at the same time, a liquid state fermentation technology is adopted, the bacteria and the fermentation process are controllable, and the fermentation period is largely shortened.

The invention relates to a modularized solid-state fermentation reactor, composed of one or many singly-operable modules, mixed arm and concentric shaft; the module is composed of annular transmission channel and a cylindrical outer wall, and a pipeline system with mutually-separated transmission channel and non-transmission channel is arranged on a basal disc, where the non-transmission channel carries heat conductivity fluid and the transmission channel feeds water, nutrient substance, oxygen gas, extract and so on to the modules; the concentric shaft is installed with the mixed arm, which keeps rotating around the mixed arm to blend the materials. It closely operates, the distribution of fed liquid material is uniform, the reaction conditions are accurately controlled according to the change of environmental parameters, and it provides a method of in-situ extracting the needed microbe product in a reactor.

The invention relates to a method for harmlessly treating chlorotetracycline solid waste by microorganism, belonging to the technical field of environmental microorganism and solid waste treatment. According to the method, chlorotetracycline degrading microorganism is selected, chlorotetracycline dregs are employed as the main material, and a proper amount of specific auxiliary material is added, so that the chlorotetracycline and other biological toxic substances in the dregs can be degraded through fermentation treatment so as to achieve the harmless treatment effect of the dregs. The method for harmlessly treating chlorotetracycline solid waste by microorganism has the advantages of low cost, mild reaction condition, simplicity in operation, low energy consumption, easily controlled fermentation process, environment protection, high degradation efficiency and the like. Through the application of the method for harmlessly treating chlorotetracycline solid waste by microorganism, the biological detoxification problem of the chlorotetracycline dreg is solved, and a method and a basis are provided for harmless treatment and resource utilization of the solid waste.

The present invention relates to non-live bacterium type whey milk-containing drink and relates to a preparation method thereof, and belongs to the technical field of dairy product and drink processing. The preparation method comprises the following steps: 300-400 parts of whey is taken; the taken whey is heated to a temperature of 55-65 DEG C; a stabilizer is added; the materials are sheared at ahigh speed for 3-5 minutes; the materials are cooled to 25 DEG C or below; 400-500 parts of a yoghurt base material is added; constant volume setting is conducted by adding softened water to 1,000 parts; homogenization is conducted at 60-75 DEG C and 16-20 Mpa; sterilization is conducted at 125 plus or minus 2 DEG C for 25-30 s to obtain the whey milk-containing drink; raw milk is degreased to fat content of 1.2%-2.0%; inoculation fermentation is conducted to a pH of 4.8-4.4; demulsification and stirring are conducted; flow rate is 2.8-3.4 tons / hour; a smooth pump speed is 20%; and Greek yogurt and whey are separated. The preparation method solves a problem of whey separation of the Greek yogurt; the whey directly participates in material melting and improves the stability of the product;and the non-live bacterium type whey milk-containing drink is small in investment and high in output, and avoids environmental pollution caused by direct emissions.

The invention belongs to the technical field of medicines, health-care products and feed processing, and particularly relates to a method for co-producing ellagic acid and a biological feed by fermenting pomegranate rind through microbial communities. According to the method, the pomegranate rind is pretreated by adopting an anaerobic solid-state fermentation technology, cellulose and hemicellulose are degraded, the compact structure of the pomegranate rind is opened to enrich and extract the ellagic acid, the extraction rate of the ellagic acid is improved, and the method has the advantages of low cost, simple process and no pollution in the preparation process; meanwhile, the pomegranate rind filter cake is dried at low temperature to obtain the biological feed, so that the obtained biological feed has relatively strong oxidation resistance on one hand, is beneficial to digestion, absorption and utilization of animals after being subjected to microbial fermentation on the other hand, and can generate lactic acid flavor substances, so that the biological feed becomes sour and fragrant, the palatability of the animals is enhanced, and the additional value of agricultural products is improved; and certain economic benefits are achieved.

The invention provides artificial bear bile powder and a quality evaluation method thereof and belongs to the field of biotechnology. The artificial bear bile powder is prepared through simple processes, is qualified, utilizes cheap and easily available raw materials and is a breakthrough in the preparation of artificial bear bile powder by biotechnology means.