378results about How to "High in amino acids" patented technology

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu / mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention relates to a composite rose fruit and vegetable juice fermented beverage and a preparation method thereof. The composite rose fruit and vegetable juice fermented beverage contains original rose pulp, fruit juice, vegetable juice, a compound thickening stabilizer, a sweetening agent, edible essence and a compound leavening agent according to a certain mass parts. The preparation method comprises the following steps: preparing materials, preliminarily processing a fruit and vegetable juice beverage, mixing the compound thickening stabilizer, performing medium processing on the fruit and vegetable juice beverage, and finally preparing the fruit and vegetable juice beverage. The composite rose fruit and vegetable juice fermented beverage has the beneficial effects that edible rose juice serves as a main raw material, various kinds of fruit juice and vegetable juice are matched, lactobacillus fermentation is inoculated after scientific treatment, the content of amino acids in the fruit and vegetable juice is improved under the action of microbes, new vitamins and organic acids are synthesized, new aromatic components are generated, rich intestinal probiotics are obtained while rich nutrition can be obtained.

The invention discloses lactobacillus plantarum fermented fruit and vegetable juice blends and a preparation method thereof. The lactobacillus plantarum fermented fruit and vegetable juice blends comprises the following raw material components: 10-90 parts of fruit and vegetable original juice, 8 parts of white sugar, 0.1-0.5 part of thickening stabilizing agent and 0.01-0.03 part of compound antioxidant. The invention also provides a preparation method of the lactobacillus plantarum fermented fruit and vegetable juice blends. The lactobacillus plantarum fermented fruit and vegetable juice blends provided by the invention is reasonable in nutrient matching; through screening and fermenting optimal lactobacillus plantarum strains, the content of amino acid in the fruit and vegetable juice is increased, novel vitamins and organic acids are synthesized, aroma constituents are generated, the original bitter and astringent taste of vegetables is improved, nutrients of different fruits and vegetables can be included in one final product so that different nutrient demands of consumers are met; meanwhile, the problem of sediment of the product within a guarantee period is solved through the addition of the thickening stabilizing agent, and the problem of color uniformity of the product within the guarantee period is solved through the addition of the compound antioxidant.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention relates to a processing method of green tea. The processing method comprises the processing steps of raw material selection, picking, spreading, fixation, spreading, rolling, shaping, baking and the like, wherein the types of selected raw materials are strictly controlled to be Nanjiang #1, Zaobaijian #5 or Fuding Dabai tea; the raw materials are required to be picked in a harmless ecological tea garden at the elevation of 550-650m in sunny days in the middle of March under the temperature of 20-25 DEG C. The processing method is executed by the processing technologies such as high-quality raw material selection and optimized spreading, so that the quality of the green tea is improved.

The invention provides a production process of a biological-organic-inorganic ternary compound fertilizer which is prepared by the following steps: mixing crop stalks, such organic components as livestock manures and active biological agents, regulating the carbon nitrogen ratio from 26 to 35, PH from 5.5-8.2 and moisture from 40% to 65% according to the organic matter contents of the crop stalksand the livestock manures, fermenting the mixture at minus15-75 DEG C for 20-50 days and ensuring the living bacteria count to be 0.03-0.2 billion / g, carrying out turning and oxygenating, fermenting in deep tanks and grinding on the mixture to prepare the biological organic fertilizers, mixing the biological organic fertilizers with the inorganic fertilizers and trace elements and simultaneously adopting the low-temperature drying process after extruding granulation and the biological agent spraying and cooling technology. The method can greatly shorten the decay period, ensure little nutrientloss and little generating capacity of sour gases in the processes of fermentation and decay and complete decay and fermentation, can enhance the stress resistance of the crops, ensure obvious disease-resistant effects and high survival rates of specific functional bacteria and has wide application. Through field contrast tests, both the production and income are increased by 10-25% by applying the biological organic fertilizer.

The invention discloses a production method and products of nutritive eggs with low cholesterol, belonging to the production field of egg products with nutritional functions. The production method is characterized in that cordyceps feed additives are added to the feed and / or drinking water of laying fowl to feed the laying fowl, and the laid eggs are the nutritive eggs with low cholesterol. The nutritive eggs with low cholesterol have protein content of 13.0-15.0wt%, fat content of 9.0-10.0wt% and cholesterol content of 270-310mg / 100g. The nutritive duck eggs with low cholesterol have proteincontent of 14.0-15.0wt%, fat content of 10.0-11.5wt% and cholesterol content of 280-310mg / 100g. The nutritive quail eggs with low cholesterol have protein content of 14.0-15.0wt%, fat content of 9.0-10.5wt% and cholesterol content of 380-410mg / 100g. The nutritive goose eggs with low cholesterol have protein content of 14.0-15.5wt%, fat content of 10.0-11.5wt% and cholesterol content of 370-400mg / 100g. The nutritive eggs with low cholesterol have low fat content and cholesterol content and high protein content, vitamin content and lecithin content, ensure the egg products to have good taste and flavor and are beneficial to human health after long-term consumption.

The invention discloses a special culture material formula capable of remarkably improving content of various amino acids in dictyophora fruit body and a cultivation method. The special culture material formula is characterized by comprising the following raw materials in parts by weight: 20-30 parts of bamboo, 20-30 parts of wood chips or sawdust or roots of other trees, 20-30 parts of bagasse, 10-20 parts of chaff, 1-3 parts of urea (or 5-10 parts of ammonia bicarbonate), 0.3-0.5 parts of potassium dihydrogen phosphate, 0.2-0.3 parts of magnesium sulfate and 1.0-1.2 parts of calcium carbonate, wherein 20-40kg of swine waste is added into every 100kg of mixed cultivation material. The cultivation method comprises the following steps of: selection of a cultivation place, preparation of materials, stockpile fermentation, blanking and seeding, earthing, spawn running and harvesting. According to the invention, the content of various amino acids in dictyophora fruit body is remarkably improved, the discharge of pollutants in the pig industry can be reduced, the pollutants of the pig industry are reduced, and the resource recycling of the swine waste is realized.

The invention discloses fermented tomato sauce and a preparation method thereof. The fermented tomato sauce is characterized by comprising 50 to 100 percent of tomato slurry and 0 to 50 percent of syrup or substitute sugar. The preparation method is characterized by comprising the following steps of: crushing and pulping unrotten and fresh tomato serving as a raw material, concentrating in vacuum until the concentration is 0 to 3 times the original concentration, uniformly stirring the components according to the proportion, and sterilizing at the temperature of between 85 and 132 DEG C for 2 seconds to 15 minutes; and cooling the tomato slurry to the temperature of between 20 and 45 DEG C, inoculating lactobacilli to the sterilized and cooled tomato slurry according to a proportion of 10<3> to 10<9>cfu / mL, fermenting at the temperature of between 25 and 45 DEG C for 24 to 84 hours, and finishing fermentation when the pH value is 2.5 to 4.0. The method has the advantages that: (1) natural soft sourness can be produced, and annual fleabane herb flavor in the tomato is effectively removed; (2) through lactobacillus fermentation, the content of amino acid in the tomato can be improved by over 20 percent, the content of flavor substances in the tomato can be improved by over 30 percent, and the flavor and mouthfeel of a product are effectively improved; (3) nutritional ingredients in the tomato raw material, such as vitamins, dietary fibers and the like, are fully kept; and (4) the shelf life of food is prolonged, and the food is prevented from being rotted.

The invention relates to the formula of a special culture material capable of increasing the content of each amino acid in a grey mushroom fruiting body and a culture method. The formula provided by the invention is characterized in that the formula of the special culture material consists of the following raw materials in part by weight: 20 to 30 parts of straw, 20 to 30 parts of sawdust, 20 to 27 parts of cottonseed hull, 10 to 15 parts of bran, 0.3 to 0.5 part of monopotassium phosphate, 0.2 to 0.3 part of magnesium sulfate and 1.0 to 1.2 parts of calcium carbonate or calcium sulfate, wherein 10 to 30 kilos of pig excrement residues are added into 100 kilos of mixed culture material. According to the invention, the grey mushroom fruiting body has a round and attractive mushroom flower and greatly increases the content of each amino acid in the grey mushroom fruiting body, wherein the content of sulfur amino acid, branched chain amino acid, children amino acid, essential amino acid, flavor amino acid and sweet amino acid is greatly increased respectively. The grey mushroom fruiting body can increase the health-care medicinal function, increase the production additional value, reduce pollutants in the pig breeding industry and recycle the pig excrement residues.

The invention discloses a fermentation type lobster seasoning and a making method thereof. The method comprises the steps of: carrying out pretreatment and enzymolysis with lobster leftovers as raw materials, then carrying out fermentation with Lactobacillus helveticus capable of producing dipeptidase and tripeptidase, concentrating and extracting to prepare a compound amino acid nutritious fermentation liquor containing the active functional component of taurine; and mixing the nutritious fermentation liquor with a mixed liquid prepared from various spice herbaceous plants through the steps of frying, decocting, stewing and boiling, adding a food additive for blending, homogenizing, sterilizing to prepare the liquid or sauce type lobster seasoning. By adopting a biological technology to make the lobster seasoning, the invention overcomes the technological bottleneck on limiting the development of the lobster seasoning industry and provides a normalized and standardized making method of the special lobster seasoning, thereby promoting the rapid development of the lobster industry.

The invention discloses a water and fertilizer integration technology mode suitable for north tea gardens, and belongs to the technical field of tea tree cultivation. The mode includes construction of a fertilizer formulation pool, an installation method of a venturi and a water meter, main water pipe laying, branch pipe micro-spraying tape placement, high-pressure water spraying and low-pressure fertilization technical measures and the like. The mode is characterized by comprising the steps: dissolving a water soluble fertilizer in the fertilizer formulation pool, and placing a micro-spraying tape between two rows of tea trees; through controlling a switch of the venturi, carrying out spray irrigation water application in the high water pressure and the high flow quantity, and carrying out drip irrigation fertilization in the low water pressure and the low flow quantity; after fertilization is completed, carrying out spray irrigation again; and changing a fertilization mode of 'one-time base fertilizer application and three-time top application' into a mode of 'one-time base fertilizer application and six-time top application'. Compared with the prior art, spray irrigation is carried out in the high water pressure and the high flow quantity, so that requirements of tea garden irrigation are met, and a tea garden 'microclimate' is regulated and controlled; drip irrigation of the water soluble fertilizer is carried out in the low water pressure and the low flow quantity, so that the fertilizer is allowed to be farthest distributed around tea tree rhizospheres, and fertilizer absorption of the tea trees is facilitated; and at the same time, a past tea garden three-time top application is changed into multi-time top application, continuous fertilizer requirements of the tea trees are met, and the purpose of saving water and the fertilizer is achieved.

The invention discloses bio-fermented component vegetable protein and a preparation method thereof. Major raw materials are prepared by fermenting with fermentation species; by adopting a bio-fermentation method, the crude fiber content is decreased, the amino acid content is increased and the proportions of various amino acids are balanced while toxic substances and anti-nutritional factors are removed from high-protein cotton dregs, high-protein sunflower seed dregs, rapeseed meal, high-protein safflower dregs and grape pip dregs; the nutritional value of the obtained component vegetable protein reaches and surpasses that of bean dregs; and the component vegetable protein can be used for completely replacing bean dregs in feed application, and particularly has remarkable application effects in aquatic feeds and livestock feeds.

The invention discloses a complex microbial agent used for ocean trash fish fermentation, and a preparation method for an enzymatic fish protein amino acid water-soluble fertilizer. The complex microbial agent consists of any three or four types of bacillus licheniformis, bacillus subtilis, bacillus megaterium, bacillus cereus, lactic streptococci and saccharomyces cerevisiae. The preparation method for the enzymatic fish protein amino acid water-soluble fertilizer comprises the following steps of: before ocean trash fishes are transported, the ocean trash fishes are subjected to pretreatmentthrough the complex microbial agent, breaking, enzymolysis, fermentation through the complex microbial agent, separation, filtering and concentration. The enzymatic fish protein amino acid water-soluble fertilizer is rich in various active substances and trace elements, including micromolecule polypeptides, amino acids, vitamins and the like, can meet the nutrition requirements of fruit and vegetable crops, improves the growth performance of fruit and vegetable crops as well as the quality of fruits and vegetables, reduces the use amount of chemical fertilizers, improves the quality of soil, reduces soil problems, including soil secondary salinization and the like, and has a good economic benefit.

The invention relates to a method for preparing soybean sauce rich in soluble dietary fibers, which comprises the following steps: (1) after bean dreg raw materials are mixed and sterilized, cooling the raw materials to between 40 and 50 DEG C, adjusting the pH to between 3.3 and 3.5, adding composite cellulase into the raw materials to carry out enzymolysis for 0.8 to 1.2 hours, and then raisingthe temperature to between 85 and 95 DEG C to inactivate the enzyme for 8 to 12 minutes; (2) after the enzyme is inactivated, grafting mildew to the raw materials, and culturing the raw materials for24 to 48 hours by shaking fermentation to obtain mature fermentation liquid; and (3) adding a quality modifier into the fermentation liquid, and blending and homogenizing the mixture to obtain a finished product of the soybean sauce rich in the soluble dietary fibers. The dietary fibers in the bean dregs are micronized through the actions of the cellulase and microbe so as to increase the amount of the soluble dietary fibers, eliminate the rough feeling and beany flavor of the bean dregs, increase the content of free amino acid and physiological active polypeptide, facilitate digestive absorption of nutrient contents, further improve the nutritional value of the bean dregs, and lay the foundation for large-scale industrialized production of functional soybean fiber sauce.

The present invention relates to a fermented coconut milk drink and a preparation method thereof, the fermented coconut milk drink is prepared from coconut milk, syrup or a sugar substitute, and pure water as raw materials for fermentation by selected plant lactobacillus, the fermented coconut milk drink is prepared by the method is unique in flavor, nutrient-rich, and smooth and fresh in taste, the short chain fatty acid level of the fermented coconut milk drink is significantly improved after fermentation by the plant lactobacillus, and the fermented coconut milk drink can significantly reduce total cholesterol (TC) and triglyceride (TG) content in fasting blood-glucose and blood fat of hyperlipemia rats, and has significant health benefits.

The invention discloses a method for three-stage type fast fermentation of fish gravy. The method carries out fermentation of fish gravy by three stages of insulating fermentation with low salt in early stage at the temperature of 40 to 60 DEG C according to the weight ratio of 20:1 to 4:1 of fish and salt, natural fermentation in middle stage and insulating fermentation with high salt in late stage at the temperature of 40 to 60 DEG C according to the weight ratio of 3:1 to 2:1 of fish and salt; not only the increase of the content of total soluble nitrogen, amino acid nitrogen and free aminoacid thereof is faster, the content thereof exceeds national first-class fish gravy standard when carrying out fermentation for 15 days, and the flavor, body state and color thereof are better afterhigh-salt insulation in the late stage; and compared with the traditional method, the method can shorten the fermentation time of the fish gravy from 2 to 3 years to 1 to 1.5 years.

The invention discloses an amino calcium compound fertilizer and a manufacture method thereof; a finished product is manufactured by mixing raw material, zeolite, with carbamide, monoammonium phosphate and agricultural lemery after the zeolite is crashed; then feeding the mixture into a liquid melt storage slot; adding self-produced compound amino complex compound mixture after melting, fully and uniformly stirring the mixture, using a rotary nozzle pelletizer to pelletize; dropping spherical materials after pelleting in a prilling tower, drying and cooling the spherical materials by the air in the tower, and then carrying out sieving, measuring and packaging. The technique of the invention is simple, the manufacture cost is low and the prepared amino calcium compound fertilizer has the following advantages of: stimulating the plants to grow and improving crop output; upgrading crop quality and increasing the contents of protein, vitamin and sugar; having the effect of pesticide, reducing pesticide amount and reducing pesticide remnant amount; improving soil environment and promoting fertilizer soil productivity; improving and activating the soil; adjusting the vital movements of the plants and enhancing crop resilience such as drought resistance, cold resistance and lodging resistance, etc.; besides, the fertilizing cost is low, the ratio of output to input is high and economic benefit is good.

The invention provides a method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation, which comprises the following flow of: fruits - cleaning - juicing and enzymatic hydrolysis - centrifugation and filtration - fruit juice blending - alcohol fermentation and simultaneous enzyme debittering treatment - yeast autolysis - alcohol distillation- spray drying. the invention adopts low-value inferior citrus, apples, watermelons, grapes, tomatoes, strawberries, and pears as raw materials, treats the fruits by compound enzyme of pectase and cellulase, degrades naringin of citrus fruits by naringinase, solves the key technology of citrus debittering and juice yield, and obtains highly fermentable sugar; then by using specific microbial strains, the invention maintains the effective active components of the fruits and vegetables as much as possible through high-efficient fermentation technology; the product has no bitter taste, and has greatly increased contents of vitamin, pectic oligosaccharides, and amino acids; the invention realizes the stabilization of bioactive substances, and prepares edible natural fruit and vegetable powderwith certain physiological functions; the invention further adopts the distillation and rectification technology, gains high-quality liquor and high-concentration alcohol, and reduces cost.

The invention discloses a processing method for high-tea polysaccharide oolong and relates to oolong which is processed by fresh leaves of waste tea of green tea in summer and autumn. The retention rate of tea polysaccharide in waste tea in summer and autumn is increased, and the oolong is strong in aroma and unique in feature, thereby facilitating industrial volume production. The method sequentially comprises the following steps: pre-treating fresh leaves; withering; carrying out fine manipulation of green tea leaves; de-enzyming; kneading; drying to improve aroma; and packaging, wherein the withering step adopts grading withering, the pre-treated fresh leaves are put in a grading withering machine for withering and the grading withering machine comprises red and orange lights and blue and violet lights. By adopting compound illumination, material compositions such as pigments in the fresh leaves absorb light energy, so that the activity of related enzymes is improved and a series of biochemical reactions are induced. Different photoreceptors in leaf cells selectively absorb solar spectra. According to synergic withering of artificial light-ultraviolet based on colored light, ultraviolet irradiation is added, so that the working hour is shortened, the withering efficiency is improved, and degradation of polysaccharide is reduced to the maximum extent while protein degradation is promoted and green grass odor is diffused.

The invention relates to pig feed addictive the process for producing the additive composition, and the use of the additive composition, which is characterized in that, no chemosynthesis antimicrobial agent and toxic hazardous material are present, the composition is prepared from crude Chinese medicinal preparations.

The invention relates to a method for preparing mixed fodder of stalk and trester through biofermentation, which comprises mixing stalk 40-50 parts, trester 30-50 parts, bran 10-20 parts, ammonia sulfate 2-4 parts, ultramide 2-4 parts and EM dilution homogeneously, charging into an industrial fermentation tank, evacuating air to obtain anaerobic state, controlling the temperature within the range of 28-30 deg C. , fermenting five days.

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and / or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and / or grain paste is prepared from, by weight, 1-100 parts of nut paste and / or grain paste, 0-50 parts of sugar and / or sugar substitute and 103-109 cfu / mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and / or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

The invention relates to the technical field of fertilizer, in particular to a biological selenium-rich fertilizer agent and a preparation method thereof, specifically a selenium-rich fertilizer agent of modified rare earths containing sodium selenite and complex rare earths. The biological selenium-rich fertilizer agent is prepared from the following raw materials proportioning according to parts by weight, wherein the ratio of sodium selenite to complex rare earths is 10-20 to 80-90. The invention has scientific and reasonable prescription, simple and convenient production and use methods, low cost, safe and efficient performances. Tests show that the sodium selenite is absorbed, transferred and synthesized through crops, and most selenium is enriched in the rootstock, branches and leaves and fruits of the crops as organic compounds containing selenomethionine. The content of biologically organic selenium in the fruits or vegetable of the crops can be increased by 5-20 times, thereby increasing the contents of various amino acids, improving the yield, quality and disease resistance of crops. Selenium required to human body can be complemented by having selenium-rich farm products so as to prevent diseases, strengthen the body and have good health and long life. The biological selenium-rich fertilizer agent and the preparation method thereof is applied to popularizing and applying in broad rural areas, and have considerable market foreground.

The invention discloses a fermentation process for improving amino acid and protein contents in peanut meal, which comprises the steps of respectively conducting enrichment culture to Bacillus subtilis, Lactobacillus casei and Candida utilis to lead the viable counts of the three funguses to respectively reach more than 1012cfu / mL, 109cfu / mL and 109cfu / mL, then simultaneously inoculating the three fungus suspensions into wet peanut meal according to the weight ratio of 1-5:100, conducting mixed fermentation at 28-40 DEG C, turning over every 4-8h, achieving fermentation end after 24-72h, then crushing to 20-60 meshes, and then conducting hot air current drying, thus obtaining the fermented peanut meal with the water content being below 12 percent. The fermented peanut meal has high protein content and biological value, does not contain aflatoxin, and can enhance resistance of animal intestine, prevent and treat indigestion, and effectively adjust microecological balance.

The present invention discloses a method for preparing an organic liquid fertilizer by using animal carcasses. The method comprises: (1) collecting various kinds of livestock and poultry carcasses, placing into a refrigerating cabinet, and storing; (2) crushing the frozen animal carcasses into appropriate blocks; (3) conveying the crushed animal carcass blocks into an acidolysis kettle through a conveyor, adding an organic acid, and carrying out acidolysis liquefaction on the animal carcasses; (4) separating and removing the upper layer grease of the acidolysis liquid, adding an alkali to the remaining lower layer amino acid-containing liquid, and neutralizing; and (5) adding a certain amount of trace elements to the neutralized liquid, and chelating to prepare the amino acid trace element water soluble fertilizer. According to the present invention, the animal carcasses are subjected to the acidolysis with the organic acid, and the trace elements are added to prepare the trace element water-soluble fertilizer, such that the animal carcasses can be effectively and safely treated; and the treatment method has characteristics of harmlessness, economy and environmental protection, and can effectively solve the animal carcass treatment problem so as to achieve the harmless treatment and the resource utilization of the animal carcasses.

The invention discloses an active phosphate fertilizer as well as a preparation method and application thereof, and belongs to the fertilizer industrial field. The active phosphate fertilizer adopts waste animal protein (furs, hairs, skins or horns and the like) as a raw material; the animal protein is hydrolyzed by using mixed acid to obtain amino acid residues, wherein the mixed acid comprises hydrochloric acid, nitric acid and sulfuric acid; the residues are mixed with ground phosphate rock; alkali substances, such as lime, magnesium oxide and the like are added; and materials, such as decomposed coal, kieselguhr and the like are added for modifying; then the materials are turned, composted for several days, dried and smashed to obtain the active phosphate fertilizer. The active phosphate fertilizer has rich contents of organic matters, N, P, Ca and Mg, high contents of water-soluble phosphorus and available phosphorus and reasonable moisture and pH value, and brings convenience to crop absorption and utilization; the preparation technique is simple, has low production cost, and is easy to exert; and the active phosphate fertilizer has the characteristics of soil looseness, increment of granular structures and fertility improvement, and is the high-quality fertilizer in the non-hazardous agriculture.

The process of producing yellow wine with rich gamma-amino butyric acid belongs to the field of fermenting and brewing technology. During yellow wine production, gamma-amino butyric acid in the amount of 0.04-0.06 wt% of yellow wine is added into yellow wine in the post-fermenting steps, so that yellow wine with gamma-amino butyric acid content up to 600 mg / l is produced. The gamma-amino butyric acid is obtained from rice embryo and other plant material, and is used as food seasoning. The yellow wine with rich gamma-amino butyric acid has rich nutrients, good taste and raised health function.

The invention provides a mechanized production technique for mature vinegar by solid-state acetic acid fermentation. A machine for stirring fermented grains is used to mix wine mash obtained after an thick mash alcoholic fermentation is ended, accessories and multi-microbe mouldy bran; a conveyor belt conveys materials into a stainless steel long-strip-shaped acetic acid fermentation vat for performing later solid-state alcoholic fermentation; then fire-fermented grains mixed with lactic acid bacteria is added for performing multi-microbe acetic acid fermentation; a temperature control type machine for automatically stirring and pouring the fermented grains is used to replace manpower for stirring and tank pouring of the fermented grains. The prepared multi-microbe mouldy bran and the lactic acid bacteria are added in a preparation process, so the physical appearance and flavor of a product are improved.

The invention provides a process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials. The process method mainly comprises the following steps: steaming and boiling five types of grains, i.e., sorghum, rice, wheat, broomcorn millet and corn at a high temperature; inoculating red-core Daqu powder of the Shanxi mature vinegar to prepare multigrain multiple-microbe distiller's yeast. The full-distiller's-yeast raw materials are adopted for preparing the vinegar in conjunction with a mature vinegar brewing process. By adopting the developed novel process method for brewing the Shanxi mature vinegar from the multigrain multi-microbe full-distiller's-yeast raw materials, nutrients in the five types of grains are kept effectively, the prepared mature vinegar is improved greatly on the aspects of quality and flavor, and the prepared finished product is clear, transparent and free from precipitate; the equipment investment can be reduced, field construction is reduced greatly, the labor strength is lowered, energy is saved, and intelligent and integral application of a vinegar brewing technology is facilitated better.