33results about How to "Good for subsequent fermentation" patented technology

The invention discloses a biomass raw material utilization comprehensive system which comprises a box body; a sieve plate for filtering out impurities in straws is arranged in the box body obliquely;a sprayer for cleaning straws is fixedly connected with the upper part, on the side wall of the box body, of the sieve plate; a discharging hole is formed in the side, close to the lower end of the sieve plate, of the box body; a draining cylinder for draining water in the straws is arranged on one side of the box body and is driven by a first motor to rotate; the discharging hole extends into thedraining cylinder; and a first discharging hole is formed in the end, far away from the discharging hole, of the draining cylinder. According to the biomass raw material utilization comprehensive system, a second motor drives a roll shaft to rotate, so that a shift lever pokes straws on the sieve plate to move towards the discharging hole, and the straws are prevented from being heaped on the sieve plate; during the moving process, the sprayer sprays water to the straws for cleaning; through cooperation of an ejector rod and a spring, the sieve plate continuously vibrates to further improve the impurity filtering efficiency; and the straws are treated through the kneading manner, and coordinated operation improves the working efficiency and effect.

The invention relates to fiveleaf gynostemma herb fu brick tea and a preparation method thereof. The preparation method comprises the steps of picking fiveleaf gynostemma herb, and sequentially spreading, airing, slicing, carrying out fixation, rolling, drying, carrying out pile fermentation and drying to obtain fiveleaf gynostemma herb dark tea; uniformly mixing the fiveleaf gynostemma herb dark tea and Anhua dark tea, and obtaining an initial raw material; taking part of initial raw material for boiling glaze to obtain a glaze juice; adding the obtained glaze juice into the rest initial raw material, uniformly mixing to obtain a stirred glaze material, sequentially carrying out pile fermentation, steaming, compression moulding, mouldy spot appearing and drying on the stirred glaze material, and obtaining the fiveleaf gynostemma herb fu brick tea. According to the fiveleaf gynostemma herb fu brick tea and the preparation method thereof provided by the invention, rolling is mainly used for squeezing cell walls of the fiveleaf gynostemma herb, so that the contained active ingredients are seeped, and follow-up fermentation is facilitated; the fiveleaf gynostemma herb dark tea is prepared through pile fermentation, and is then blended and co-fermented with the pile fermentation to prepare into the fiveleaf gynostemma herb fu brick tea, so that the contents of nutritional ingredients such as fiveleaf gynostemma herb total saponins, flavonoid and polysaccharides in the fu brick tea are improved, a health care function of the fu brick tea is improved, and the slight bitter taste of the fiveleaf gynostemma herb tea is improved through fermentation.

The invention relates to a biomass enzymolysis and saccharification pretreatment method, which comprises the following steps of: mixing an aired wood fiber biomass raw material and alkalescent solution, preimpregnating, decatizing at the temperature of between 160 and 190 DEG C, keeping the temperature for 120 to 240 minutes, and heating for 30 to 60 minutes; performing two-section defibrination on the decatized slurry, wherein in a first section, a gap of an abrasive disc is between 0.3 and 0.4 millimeter, and in a second section, a gap of the abrasive disc is between 0.1 and 0.15 millimeter; and adding cellulose into slurry subjected to the defibrination, and performing enzymolysis to obtain enzymolysis saccharification liquid. In the biomass enzymolysis and saccharification pretreatment method, the biomass raw material is pretreated by a pretreatment method of combining thermochemistry and machinery, and is subjected to enzymolysis and saccharification; and by analyzing ingredients of the enzymolysis liquid, the yield of saccharide in the enzymolysis liquid is high, and subsequent fermentation inhibitors such as furfuraldehyde, acetic acid and the like are avoided.

The invention relates to a spicy olive pomace compound sauce. The compound sauce contains the following components in parts by weight: 38-42 parts of soybean paste, 14-20 parts of fermented olive pomace, 12-20 parts of drinking water, 14-16 parts of vegetable oil, 4-5 parts of a chicken essence seasoning, 2-3 parts of white granulated sugar, 0.8-1.2 parts of bruised ginger, 0.8-1.2 parts of chopped garlic, 0.8-1.2 parts of chopped onion, 0.8-1.2 parts of chili powder and 0.8-1.2 parts of five-spice powder. A preparation method of the spicy olive pomace compound sauce comprises the steps of heating the vegetable oil to 230-240 DEG C, cooling to 130-135 DEG C, adding the bruised ginger, the chopped garlic and the chopped onion, carrying out stir-frying until fragrance comes out, sequentially adding the fermented olive pomace, the chili powder, the five-spice powder and the soybean paste, continuously carrying out stir-frying for 3-5 minutes, adding the drinking water, boiling, cooking with small fire for 5-10 minutes, adding the white granulated sugar and the chicken essence seasoning, and uniformly stir-frying, so as to obtain the spicy olive pomace compound sauce.

The invention relates to a making method of clean dried mutton, and belongs to the technical field of processing of livestock meat products. The making method comprises six main steps of placing mutton strips or slices in cold places for acid discharge, performing cooking for removing blood stains, performing fermentation for removing smell of the mutton, performing pickling for seasoning, performing drying for shaping, and performing deep frying for dehydration. The making method has the beneficial effects that after the step of placing mutton strips or slices in cold places for acid discharge, the step of performing cooking for removing blood stains is performed to eliminate the blood stains in the mutton, the defect that only surface blood stains can be eliminated is overcome, besides, the mutton does not need to be cooked, and subsequent fermentation is facilitated; soybean milk sour soup is used, so that meat quality can be effectively changed, and the mutton is soft, and unique in flavor; peas are added to the sour soup, so that the smell of the mutton can be effectively removed; pickling for seasoning is performed, and then drying is performed directly, so that powdery and liquid pickling materials can sufficiently infiltrate into the mutton; deep frying for dehydration is performed, so that the dried mutton is not liable to rewet, the quality guarantee period is prolonged, and appropriate oil temperature can enable the mutton to keep the color of preserved mutton. The dried mutton made by the method is clean, and can be processed to obtain dishes after being cleaned slightly if the made dried mutton is used as a food material.

The invention relates to cortex eucommiae and herba gynostemmatis pentaphylli compound fuzhuan brick tea and a preparation method thereof. The preparation method comprises the following steps: firstly picking folium eucommiae and sequentially spreading, airing, cutting into slices, killing out, rolling, drying, pile fermenting and drying again to obtain folium eucommiae black tea; picking herba gynostemmatis pentaphylli and sequentially spreading, airing, cutting in slices, killing out, rolling, drying, pile fermenting and drying again to obtain herba gynostemmatis pentaphylli black tea; evenly mixing the folium eucommiae black tea, the herba gynostemmatis pentaphylli black tea and Anhua black tea to obtain an original raw material; taking a part of original raw materials to boil glaze to obtain glaze juice; adding the obtained glaze juice into the rest of original raw materials, evenly mixing to obtain a glaze mixed material and sequentially pile fermenting, steaming, compression moulding, fungus growing and drying the glaze mixed material to obtain the folium eucommiae and herba gynostemmatis pentaphylli compound fuzhuan brick tea. According to the folium eucommiae and herba gynostemmatis pentaphylli compound fuzhuan brick tea disclosed by the invention, the folium eucommiae black tea, the herba gynostemmatis pentaphylli black tea and the Anhua black tea are jointly blended and fermented to be prepared into the folium eucommiae and herba gynostemmatis pentaphylli compound fuzhuan brick tea, quality of the fuzhuan brick tea is improved, a unique taste and effects are formed, fragrance of the folium eucommiae tea is improved, and a slight bitter taste of the herba gynostemmatis pentaphylli tea is improved.

The invention discloses a microbial battery system for removing salt in kitchen waste, and belongs to the technical field of anaerobic fermentation. The problems that a traditional salt removing device is complex in structure, new components are introduced in the salt removing process, and thus subsequent fermentation is not facilitated are solved. A microbial battery communicates with a sample pool through a sample feeding pipeline and a sample discharging pipeline, a peristaltic pump is mounted on the sample feeding pipeline, and the cathode and the anode of a battery supply are connected with the cathode and the anode of the microbial battery correspondingly. According to the microbial battery system for removing the salt in the kitchen waste, the structure is simple, the new componentsdo not need to be introduced, and impurities are not generated.

The invention relates to the technical field of tea drink, and concretely relates to aquilaria sinensis leaf tea drink and a preparation technology thereof. The aquilaria sinensis leaf tea drink comprises the following raw materials in parts by weight: 0.1-3 parts of aquilaria sinensis leaf tea, 0.5-10 parts of a sweetener, 0.01-1 part of a stabilizing agent, and 100 parts of water. The aquilaria sinensis leaf tea is prepared by performing fresh-leaf acquisition, combined deactivating of enzymes, rolling, piling fermentation, baking and tea warming. The aquilaria sinensis leaf tea drink is prepared from the above raw materials by performing raw material preparation, crushing, extraction, blending, homogenizing, sterilization and canning. The aquilaria sinensis leaf tea drink has no compositions for compatibility, has the unique flavor of the aquilaria sinensis leaf tea, also contains abundant trace elements and flavonoids, has both nutrition efficacy and health-care efficacy, and is good in mouthfeel. The preparation technology is capable of improving the mouthfeel of the drink and fully giving play to the unique effects of the aquilaria sinensis leaf tea, and is simple and low in cost.

The invention provides a health-care medicinal blueberry liquor and a preparation method thereof. The health-care medicinal blueberry liquor is prepared from 35-50 parts of blueberry enzymolysis liquid, 15-25 parts of mango enzymolysis liquid, 30-40 parts of glutinous rice, 3-5 parts of white paeony root, 9-15 parts of white granulated sugar, 5-10 parts of honey, 6-8 parts of white atractylodes rhizome, 1-3 parts of licorice roots and 3-5 parts of distiller's yeast. The preparation method comprises the steps that 1, the glutinous rice, the white paeony root, the white atractylodes rhizome, the licorice roots and the white granulated sugar are put into a decoction pot according to the proportion, 2-3 times of deionized water is added by mass, and decoction and filtration are performed; 2, the blueberry enzymolysis liquid and the mango enzymolysis liquid are weighed according to the proportion and are evenly mixed and stirred with the filtrate in the step 1, then the distiller's yeast and the residual raw materials are added, and sealed fermentation is performed; 3, the fermented blueberry liquor is subjected to residue treatment, and a fermentation liquor is obtained. The health-care medicinal blueberry liquor has a rich fruity flavor, a mellow taste, higher bioactive component preserving rate and high anthocyanin content and is easily absorbed and utilized by the human body.

The invention discloses fruit and vegetable medicated wine and a preparation method thereof. The fruit and vegetable medicated wine is prepared from, by weight, 50-60 parts of sorghum, 30-40 parts of glutinous rice, 8-10 parts of distiller's yeast, 15-25 parts of walnut, 10-15 parts of eggplant, 10-15 parts of celery, 8-10 parts of pawpaw, 5-10 parts of willow-leaved smartweed, 4-8 parts of Chinese magnoliavine fruit, 5-7 parts of milkvetch roots, 8-10 parts of fructus lycii, 6-8 parts of Chinese angelica, 3-5 parts of agilawood and 5-8 parts of liquorice. The fruit and vegetable medicated wine has the advantages that since the fruit and vegetable medicated wine is prepared from rich and diverse raw materials, dependency on traditional grains is weakened, nutritive value of the fruit and vegetable medicated wine is improved by means of reasonable combination of the different raw materials, and the fruit and vegetable medicated wine integrating mellowness, silkiness, freshness, aroma, refreshment and sweetness enables a drinker to have good taste experience; the fruit and vegetable medicated wine is capable of nourishing liver and kidney, resisting fatigue and ageing, keeping fitness and prolonging life, thereby being suitable for people of all ages to drink.

The invention discloses a method for preparing fertilizer through two-phase straw fermentation, and belongs to the field of organic fertilizer processing. The method includes the steps of straw pretreatment, two-phase fermentation and fertilizer preparation. The method has the advantages that an anaerobic fermentation-aerobic fermentation-anaerobic fermentation combination is adopted; the primaryanaerobic fermentation is conducive to decomposition of hemicellulose and cellulose to destroy the internal structure of straw, providing a basis for subsequent aerobic fermentation; the followed aerobic fermentation decomposes undecomposed lignin and organic substances hardly to decompose into organic acids, specifically stable organic substances such as humic acid and amino acid; the secondary anaerobic fermentation makes materials thinner; by the combined process, engineering costs are reduced, and the prepared organic fertilizer has excellent fertilizer efficiency.

The invention discloses a preparation method of rosa roxburghii tratt fruit and black glutinous rice vinegar. The method comprises the following steps: screening roxburgh rose fruits, filtering and sterilizing to obtain roxburgh rose normal juice; adding water to dilute the roxburgh rose normal juice to obtain a roxburgh rose juice diluent; washing, soaking and cooking the black glutinous rice, sprinkling the rice with cold boiled water, and cooling to obtain cooked black glutinous rice; adding saccharifying enzyme into the steamed and cooled black glutinous rice, and stirring to obtain saccharified black glutinous rice; activated yeast is added into the roxburgh rose juice diluent, the mixture is poured into the saccharified black glutinous rice, mixed lactic acid bacteria are added at the same time for fermentation, filtration and residue removal are conducted, and the roxburgh rose and black glutinous rice wine is obtained; inoculating acetic bacteria into the rosa roxburghii tratt and black glutinous rice wine for fermentation to obtain a finished product of the rosa roxburghii tratt and black glutinous rice vinegar. The rosa roxburghii tratt juice is fermented by using the black glutinous rice as a carbon source, and the rosa roxburghii tratt and black glutinous rice vinegar prepared according to a specific raw material ratio and process parameters has the advantages of excellent sensory quality, rich nutrition, good efficacy, high flavone and polyphenol content, strong oxidation resistance and the like.

The invention relates to the technical field of solid beverage processing, in particular to a processing method of a dendrobium nobile, American ginseng and gastrodia elata solid beverage. The processing method comprises the following operation steps of raw material pretreatment, freezing treatment, crushing treatment, fermentation and powder preparation. According to the processing method, through color protection treatment, nutrient loss in subsequent processing is effectively avoided, the subsequent fermentation process is facilitated, furthermore, after fermentation, aromatic substances inthe raw materials are increased, drinking is facilitated, the taste is enriched, the health care effect is enhanced, and better solubility is achieved after brewing.

The invention relates to a method for producing wheat bran oligopeptide by combining a differential pressure puffing technology with high-density fermentation. The method comprises the following steps: firstly, soaking wheat bran: enabling the water content of the wheat bran to be 50 to 70 percent; secondly, carrying out differential pressure puffing on the soaked water-containing wheat bran underthe conditions that the puffing temperature is 70 to 80 DEG C, the puffing time is 3 to 5 hours, the pressure difference is 0.2 to 0.3 MPa and the stagnation time is 5 to 15 minutes; thirdly, carrying out high-density fermentation: inoculating alkaline protease into a sealed fermentation tank, enabling the air inflow to be 1 to 2 times that of the air output by introducing filtering air and carrying out bacterial reaction at certain pressure; fourthly, carrying out centrifugal separation on a fermented product and carrying out freeze-drying to obtain wheat bran protein peptide. The protein content of the wheat oligopeptide prepared by the method disclosed by the invention is more than 55 percent measured by a kit; the wheat bran used in the test contains 17 kinds of amino acids detected by an automatic amino-acid analyzer.

The invention provides a preparation method of radix pseudostellariae health-care wine. The preparation method comprise the processing steps: preprocessing of raw materials, rice washing, dipping, stewing, airing, feeding aired rice into a cylinder, primary fermentation, secondary fermentation, squeezing and precipitating, wine decocting and ageing, ultra-filtering, bottling, disinfection and production of finished products. The health-care wine produced by the invention technique has the advantages of gold color, clearness, transparency, no obvious suspended solids and precipitates, soft and mellow taste, proper sour and sweet flavor, stable nutritive components and long shelf life.

The invention provides a grape health-care medicinal liquor and a preparation method thereof. The grape health-care medicinal liquor is prepared form 40-50 parts of grape enzymatic hydrolyzate, 20-30 parts of dogwood enzymatic hydrolyzate, 30-40 parts of brown rice, 3-5 parts of lycium barbarum, 9-15 parts of white sugar, 5-10 parts of honey, 3-5 parts of mulberries, 1-3 parts of liquorice and 3-5 parts of distiller's yeast. The preparation method comprises the steps that 1, according to the proportion, the brown rice, the lycium barbarum, the mulberries, the liquorice and the white sugar are weighed and added into a frying and boiling pot, deionized water which is 2-3 times in mass is added, and frying, boiling and filtering are conducted; 2, according to the proportion, the grape enzymatic hydrolyzate and the dogwood enzymatic hydrolyzate are weighed and mixed and stirred with filtrate obtained in the step 1 uniformly, then the distiller's yeast and the remaining raw materials are added, and sealed fermentation are conducted; 3, residue treatment is conducted on fermented grape liquor, and fermented liquid is obtained. The health-care liquor is rich in fruit fragrance, mellow in taste, stable in property and high in bioactive component preservation rate, and contains a variety of essential microelements and vitamins for human bodies.

The invention discloses traditional-Chinese-medicine blood-activating beverage with red wine. The traditional-Chinese-medicine blood-activating beverage is prepared from the following raw materials inparts by weight: 100-150 parts of grape, 20-30 parts of radix angelicae sinensis, 15-30 parts of rabdosia rubescens herb, 15-20 parts of zingiber corallinum hance root, 15-20 parts of common yam rhizome, 5-10 parts of flos rosae rugosae and 5-10 parts of white sugar. In addition, the invention also provides a preparation method of the traditional-Chinese-medicine blood-activating beverage with the red wine. The traditional-Chinese-medicine blood-activating beverage and the preparation method disclosed by the invention have the beneficial effects that effective components in Chinese herbal medicines and the traditional red wine are blended together, the radix angelicae sinensis, the zingiber corallinum hance root, the common yam rhizome and the red grapes are used as the raw materials to carry out fermentation, and the effective components of the Chinese herbal medicines are not simply mixed into the fermented red wine, so that on one hand, the effective components in the Chinese herbal medicines can be fully utilized, on the other hand, the nutrient components and the mouthfeel are improved, and the traditional-Chinese-medicine blood-activating beverage can be accepted by most consumers. In addition, the traditional-Chinese-medicine blood-activating beverage also has the effects of activating blood, resisting ageing, nourishing the skin and improving the immunity.

The invention relates to a preparation method of raw tea for extracting polyester catechin, and belongs to the technical field of tea processing. According to the method, fresh leaf varieties with high EGCG (epigallocatechin gallate) content and low ECG (epigallocatechin gallate) content are used as raw materials, and the raw material tea for extracting the polyester type catechin is processed and formed through the processes of withering, rolling and cutting, enzyme adding, fermenting and drying. According to the method disclosed by the invention, the polyester type catechin content is quickly increased by controlling raw materials, regulating and controlling the withering degree and combining the processes of increasing Fengshui pear enzyme, quickly chopping by kneading and cutting, performing high-temperature oxygen-introducing fermentation and the like, so that the polyester type catechin content reaches the maximum value after black tea is fermented for 30-60 minutes, and the polyester type catechin content is further increased by combining fluidized bed type drying equipment; therefore, the raw material tea for extracting the polyester type catechin is obtained, and the content of the polyester type catechin in the raw material tea exceeds 0.60%.

The invention discloses a processing method of black tea with strong flower fragrance, and belongs to the field of tea leaf processing methods. The processing method of the black tea with strong flower fragrance comprises the following steps: A, picking; B, tedding fresh leaves; C, sunning; D, spreading for cooling; E, spraying water and grouting; F, carrying out fixation at a high temperature; G,hot rubbing; H, piling; I, initial baking; J, spreading for cooling; K, baking with hot air in an overhead manner, wherein tea leaves cooled in a spreading manner are baked by adopting a hot air drying workbench in the overhead manner, the hot air drying workbench is provided with a layer of metal dense wire mesh in an overhead manner, a layer of tea leaves is spread for drying, then another layer of tea leaves is spread for drying followed by a third layer, the hot air is blown continuously after spreading, the drying time is 5 hours, and the tea piles are overturned twice; L, bagging whilethe tea leaves are hot. By adopting the processing method, strong fragrance black tea with stable quality, strong flower fragrance and mellow mouthfeel can be produced.

The invention discloses a sludge soil dehydration process and a treatment system. The treatment system comprises a sludge feeding system, a flocculent precipitation system and a multi-section sludge conditioning dehydration system which are connected in sequence. According to the technology, the system is utilized, the modified clay is added, the flocculation effect of the sludge is improved, the chemical fertilizer, the organic fertilizer and the modified sandy soil are added, the pH and porosity of the sludge are adjusted, surface charges of the sludge are neutralized, the dehydration effect of the sludge is greatly improved, meanwhile, the fertility of the sludge is increased, follow-up fermentation of the sludge is facilitated, and soil utilization of the sludge is promoted. In addition, on-site treatment of sludge is facilitated, and the problem that sludge treatment equipment and site investment are large is solved.

The invention discloses a cedrela sinensis fermentation tank with a solid-liquid separation function. The tank comprises a tank body and a tank cover connected to the tank body, a limiting ring plateis fixedly connected to the inner wall, close to the lower end, of the tank body; a fixed plate abutting against the upper end of the limiting ring plate is arranged in the tank body. The upper end ofthe fixed plate is fixedly connected with a pore plate; the middle part of the upper end of the pore plate is rotatably connected with a rotating rod which is vertically arranged; a plurality of placing mechanisms are arranged on the rotating rod in a sleeving mode in the vertical direction, a limiting rod for limiting the placing mechanisms is fixedly connected to the upper end of the pore plate, a pressing plate is horizontally arranged in the tank cover, an abutting mechanism connected with the pressing plate is arranged on the inner side of the tank cover, and a driving mechanism connected with the rotating rod is arranged on the pressing plate. The toona sinensis fermentation tank can realize solid-liquid separation during toona sinensis fermentation, so that fermentation liquor generated by fermentation is separated from toona sinensis in time, and the quality of fermented toona sinensis is effectively improved.

The invention relates to the technical field of tea beverages, in particular to a Wanxiang leaf tea beverage and a production process thereof. A Wanxiang-leaf tea beverage, comprising the following raw materials by weight: 0.1-3 parts of Wanxiang-leaf tea, 0.5-10 parts of sweetener, 0.01-1 part of stabilizer and 100 parts of water, wherein, Wanxiang-leaf tea The Wanxiang leaf tea beverage of the present invention is prepared from the above-mentioned raw materials through the preparation, crushing, leaching, blending, Prepared by homogenization and sterilization canning steps. The Wanxiang leaf tea beverage of the invention does not add any compatible components, maintains the unique flavor of Wanxiang leaf tea, contains abundant trace elements and flavonoids, has both nutritional and health-care effects, and has a good taste. The preparation process of the invention can improve the taste of the beverage, give full play to the unique effect of Wanxiang leaf tea, and has the advantages of simple process and low cost.

A straw decomposition furnace for fermentation, the drive shaft drives the upper short concave plate, upper double concave plate, lower double concave plate, lower short concave plate, and L-shaped hook to destroy and crush the straw to be processed in the main body of the furnace to reduce the straw volume, and improve the mixing uniformity of straw and humidity, especially when the four concave plates adopt concave arc plate and concave tooth structure, the crushing effect is better, and the upper spring group, lower spring group and elastic expansion part can drive the four The plate reciprocates, the heating device can raise the temperature in the main body of the furnace, and the temperature sensor can monitor the temperature in the main body of the furnace to ensure the crushing effect. This design not only has better crushing effect, but also can move back and forth, which is beneficial to subsequent fermentation, and can improve filtration efficiency, with strong controllability and better environmental protection.

A pre-treatment system for the environmental protection process of secondary utilization of plant branches and leaves. The main crushing shaft drives the upper crushing plate, the lower crushing plate, the heating frame, and the outer crushing hook to destroy and crush the straw to be treated in the processing machine room to reduce the volume of the straw , and improve the mixing uniformity of straw and humidity. The outer crushing hook includes the hook axis, the hook ball head and the outside of the hook. The outside of the hook includes vertical strips, upper horizontal strips and lower horizontal strips. The heating wire set in the heating frame can provide an additional heat source, and the temperature sensor can monitor the temperature in the processing room to ensure the crushing effect. This design not only has a strong stirring function, but also has a good crushing effect, can provide an additional heat source, and has high filtration efficiency, strong controllability, which is beneficial to subsequent fermentation, and has better environmental protection.

The invention discloses a preparation method of a seaweed extract, which specifically comprises the following steps: removing miscellaneous algae and foreign matters from seaweed, performing cleaning,then cleaning the material in a dilute acid solution, mincing, grinding, homogenizing, and cooking to obtain a seaweed decomposition solution; adding alkali liquor into the seaweed decomposition liquid to adjust the pH value; degrading, then adding a surfactant and an ethanol solution, reacting the mateirals to obtain a mixed solution a, adjusting the temperature, adding lysozyme, fully stirring,then adding one or a mixture of more of pectate lyase, polygalacturonase, pectate lyase and pectate esterase, fermenting the material, and filtering to obtain the seaweed extract. According to the extraction method of the seaweed extract, the problems that in the prior art, the extraction period is long, and polysaccharide in seaweed cannot be fully degraded are solved.

The invention discloses a tea leaf fermentation device and a dynamic fermentation process, and relates to the field of tea leaf fermentation. The tea leaf fermentation device comprises a first fermentation unit and a second fermentation unit which are connected in series, and further comprises a feeding machine and a fermentation machine body, wherein the feeding machine comprises a tea leaf conveyor belt and a leaf homogenizing mechanism; and the fermentation machine body comprises a transmission mechanism and a plurality of layers of tea leaf fermentation conveyor belts. The process comprises the following steps of: firstly, fermenting and turning over tea leaves in a first fermentation chamber, and controlling fermentation temperature, humidity and time; and then, conveying the tea leaves out of the first fermentation chamber for 3-5 minutes, and then, enabling the tea leaves to enter a second fermentation chamber to continuously ferment, wherein the fermentation temperature, humidity and time of the second fermentation chamber are smaller than those of the first fermentation chamber. The tea leaf fermentation device has the beneficial effects that the tea leaves are moved while being fermented and drop onto the tea leaf fermentation conveyor belt at the next layer, so that the tea leaves are turned over; and two times of fermentation with different fermentation temperature, humidity and time are adopted, so that tea leaf fermentation is facilitated, taste and fragrance of black tea are obviously improved, and formation of unique quality of the black tea is promoted.

The invention discloses a preparation method of abelmoschus esculentus fermented wine bright in color, and belongs to the technical field of wine preparation. The preparation method comprises following steps; harvesting, blanching, homogenating, enzymatic hydrolysis, fermentation, and clarification. According to the preparation method, a blanching treatment liquid is adopted for steam blanching treatment of flowers and tender fruits of abelmoschus esculentus, so that the activity of oxidase in the raw materials can be inhibited and destroyed, and the color of an obtained slurry is protected from browning; cellulase, pectase, and papain are adopted for enzymatic hydrolysis of the obtained slurry, on one hand, the cell walls are destroyed, effective dissolving out of functional components incells is realized, and large molecules are conversed into small molecules via hydrolysis, and on the other hand, the viscosity of the slurry is reduced, so that it is beneficial for subsequent fermentation; aspergillus oryzae and yeast are adopted for co-fermentation, so that conversion rate is increased; a clarifying agent is adopted for clarifying treatment of an obtained fermented solution soas to increase the clarification degree of an obtained fermented wine. The color of the obtained abelmoschus esculentus fermented wine is transparent and stable; the fragrance is mellow; the nutritional value is high; and health care effect is achieved.