40results about How to "Moderate fermentation" patented technology

The invention provides a method for producing acetone and butanol by co-fermenting cellobiose, pentaglucose and hexose, which comprises the following steps: adding water, or supplementally adding pentaglucose and hexose, or supplementally adding starch materials into a hydrolysate, which is obtained by hydrolyzing straw and other lignocellulose materials, according to the total saccharide content in the hydrolysate to regulate the total saccharide content to 30-90g / L; after adding a nitrogen source or phosphorus source, regulating the pH value to 4.5-8.0, and sterilizing the materials by boiling to obtain boiled fermented liquor; cooling the boiled fermented liquor to 42 DEG C or below, inoculating the strain, and fermenting; and filtering the fermentation liquor, distilling, and rectifying to obtain the final products acetone, butanol and ethanol. The invention solves the technical problem in producing acetone and butanol by co-fermenting cellobiose, pentaglucose and hexose in a hydrolysate obtained by hydrolyzing lignocellulose, effectively enhances the conversion rate of saccharides obtained by hydrolyzing lignocellulose, increases the yield of the products acetone and butanol, and can lower the cost for producing acetone and butanol from straw to a large degree.

The invention discloses rhizopus oryzae for producing glucoamylase at high yield and application of the rhizopus oryzae in optimization of a making process of highland barley koji, and belongs to thefield of microorganisms and fermentation brewing engineering. The rhizopus oryzae is separated from highland barley koji in different regions of Tibet in China, the screening method of the rhizopus oryza comprises the steps of collecting and crushing the highland barley koji, separating and purifying mold by using a culture medium method, then determining the activities of glucoamylase, liquefyingenzyme and protease of a strain through primary screening, secondary screening and fermentation experiments, and selecting the strain with good fermentation performance and relatively high glucoamylase activity. The saccharification activity and quality stability of the highland barley koji with the characteristics of Tibet can be effectively improved by using the strain.

The invention discloses a preparation method of composite microbial fertilizer and prepared composite microbial fertilizer. The preparation method comprises a yeast pre-fermentation step, a compositestrain fermentation step and a post-fermentation treatment step. In the invention, a straw composition is creatively pre-fermented with yeast, and metabolite contained in a fermentation product is suitable for fermentation of a composite flora. The composite microbial fertilizer has wide raw material sources, mild fermentation conditions and strong vigorous species, and after long-term use, the soil micro-ecological environment can be significantly improved, the soil fertility is improved, and the purposes of increasing crop yield and increasing efficiency are achieved.

The invention discloses a production method of olive wine. The method specifically includes: selecting fresh olives, cleaning, adding pectinase, crushing the olives with kernels, and mixing the crushed olives with white granulated sugar and citric acid for pickling; pickling and fermenting at 8-12 DEG C for 3-5 days, adding water, stirring, cooling to obtain juice, regulating sugar degree and relative density, separating the juice and dregs, and adding fruit wine yeast into the obtained juice for fermentation at 16-20 DEG C to obtain the fermented olive wine. The method has the advantages that the olive raw materials are mixed with the white granulated sugar and the citric acid for pickling, the pectinase is added, ultrasonic treatment is used during the production to benefit the sufficient extraction of effective components in the olives, the utilization rate of the olive raw materials is increased, the obtained olive juice and olive wine are easy to become clear and easy to filter, and the fermented olive wine is little in methanol, full and mellow, good in quality, delicious and rich in fresh olive fragrance.

The invention discloses a yellow wine fermentation device facilitating adjusting of the internal temperature and humidity. The yellow wine fermentation device comprises a shell body and storage chambers. One of heaters is mounted on the left side of the shell body, and a fermentation chamber is fixed in the shell body. Fixing plates are arranged on the upper portion of the fermentation chamber, and a hygrothermograph is mounted on the right side of the fermentation chamber. A discharging outlet is fixed to the bottom of the shell body. Pistons are mounted in the storage chambers, and stirringrods are fixed to the right sides of the storage chambers. Spraying heads are arranged on the left sides of the stirring rods, and a transverse plate is mounted on the upper portions of the stirring rods. Humidifiers are fixed to the upper portion of the transverse plate, and a feeding pipe is mounted on the right sides of the humidifiers. The yellow wine fermentation device facilitating adjustingof the internal temperature and humidity is provided with the hygrothermograph, the internal temperature and humidity can be detected well through the hygrothermograph, and then the temperature and humidity inside the yellow wine fermentation device are adjusted through the heaters and the humidifiers, so that the temperature and humidity inside the yellow wine fermentation device are suitable for fermentation of yellow wine.

The invention discloses a pineapple primary pulp wine making method which includes the steps: crushing pineapples to obtain pretreated pineapples, mixing the pretreated pineapples with mixed enzyme comprising cellulase and pectinase, performing enzymolysis at different temperatures and time and adjusting pH (potential of hydrogen) to be 3-4 to obtain pineapple mash after enzymolysis; adding dry yeast and white sugar into the pineapple mash, performing aerobic fermentation for 4-5 days and then performing filtration to obtain first fermentation liquid; adding diatomite to the first fermentationliquid, starting sealed fermentation by alternate cooling and heating, separating and extracting supernate to obtain second fermentation liquid and performing distillation to obtain pineapple primarypulp wine. The invention further provides the pineapple primary pulp wine made by the pineapple primary pulp wine making method and an intelligent fermentation apparatus for making the pineapple primary pulp wine. The cellulase and the pectinase are added and blended in different proportions, enzymolysis is performed on crushing liquid at different temperatures, pineapple crushing juice yield andclarity are improved, and the fermentation process is conveniently finished by the intelligent fermentation apparatus to finally obtain the pineapple primary pulp wine.

The invention discloses a Chinese wolfberry health biscuit capable of tonifying kidney and improving eyesight, and a preparation method for the biscuit. The biscuit is prepared from the following components in parts by weight: 5-6 parts of coffee juice, 4-5 parts of dry Chinese wolfberry, 1-2 parts of palm oil, 4-6 parts of chili peppers, 1-2 parts of fragrant solomonseal rhizome, 1-2 parts of cortex acanthopanacis, 1-2 parts of papaya, 200-220 parts of wheat flour, 30-40 parts of fresh folium mori, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of dairy salt, 4-5 parts of baking soda and a proper amount of water. According to the preparation method, dry Chinese wolfberry is mixed with coffee juice to be soaked; the chili peppers are minced, and the minced chili peppers and Chinese wolfberry are mixed to be stir-fried in hot palm oil, so that the minced chili peppers and Chinese wolfberry have nutrients of palm oil; in addition, through the combination of Chinese wolfberry and the chili peppers, the taste is delicious, and the added traditional Chinese medicine has efficacies of expelling wind-damp, tonifying liver and kidney, and strengthening tendons and bones.

The invention belongs to the technical field of fertilizer, and discloses biological organic foliar fertilizer for a tea tree. The foliar fertilizer is prepared by the following steps of 1) preparingtreated manioc waste-distillers' grains, 2) preparing a culture solution, 3) preparing the fertilizer. The foliar fertilizer provided by the invention has the advantages that the nutritional ingredient is beneficial to the absorption of leaves, the plant diseases and insect pests can be prevented and controlled, the storage is convenient, and the market application value is high.

The invention provides a special fertilizer for citrus and a production method of the special fertilizer, and belongs to the technical field of agricultural fruit tree planting. The special fertilizerfor citrus comprises the following components in parts by weight: 3-5 parts of ammonium phosphate, 2-3 parts of potassium chloride, 2-3 parts of magnesium sulfate, 1-2 parts of borax, 1-2 parts of zinc nitrate, 0.1-1 part of calcium superphosphate, 10-50 parts of a biological organic fertilizer and 0.1-1 part of a fermentation inoculant. The invention also provides a production method of the special fertilizer for citrus. The special fertilizer for citrus can guarantee high yield and high quality of citrus and stable growth of citrus trees, improves the soil environment, and provides sustainable development for planting of a citrus orchard.

The invention discloses a method and a device for heat exchange warming by utilizing biological fermentation. The device comprises a water inlet pipe, a fermentation box, a crusher, a gas collecting tank, a medicament strain adding pipe, a heat exchange pipe, an aerator and a blow-off pipe; the water inlet pipe is arranged on the side wall of the fermentation box; a straw garbage feeding pipe is arranged at the top end of the fermentation box; the crusher is mounted in fermentation box, a crushing roller is arranged in crusher, the crushing roller is connected with an external motor; the medicament strain adding pipe is arranged on the side wall of the fermentation box; an electrode bar is arranged in the fermentation box and is connected with an external power supply; an ultraviolet lampand a heater are arranged on the inner wall of the fermentation box, an air bag is arranged at the bottom end of the fermentation box; a stirring motor is arranged in the fermentation box; the heat exchange pipe is arranged in the fermentation box; and the aerator is connected with a spray row through an air delivery pipe. The device is simple in structure, low in cost, convenient to use and beneficial to popularization, and resource waste is avoided.

The invention belongs to the technical field of biological pharmacy, in particular to a fermenting device for biological pharmacy. To solve the problems of complicated structure and large noise in theuse process of the fermenting device, the fermenting device adopts the scheme that the fermenting device comprises a fermenting box, wherein an air ventilating hole is formed in the inner wall of thebottom part of the fermenting box; the inner wall of the air ventilating hole is connected with a protective net through a bolt; the outer wall of the bottom part of the fermenting box is connected with a heating box through a bolt; the interior of a casing of the heating box is provided with an installation groove; a heat isolation plate is inserted into the installation groove; the inner wall of the corresponding side of the heating box is connected with a heating wire installation base through a bolt. The fermenting device has the advantages that the noise produced in the working process of a first air pump and a water pump is effectively isolated by a sound isolation plate; in the use process, only a second air pump produces noise, so that the noise in the working process is effectively reduced, the fermenting effect of microorganisms in the fermenting box is effectively improved, and the environment in the fermenting box is more suitable for the fermenting of the microorganisms.

The invention relates to the technical field of food processing, and discloses Cantonese crystal shrimp dumpling wrapper microwave-assisted fermentation processing equipment and a fermentation processing method thereof. The Cantonese crystal shrimp dumpling wrapper microwave-assisted fermentation processing equipment comprises a supporting frame; a steering engine fixing frame is fixedly arranged at the bottom end of the supporting frame; a first steering engine is fixedly arranged in the steering engine fixing frame; a rotary disc is fixedly arranged at the output rod end of the first steering engine; a clamping device is fixedly arranged on one side of the rotary disc; a dough kneading device is arranged in the clamping device; a water filtering device is arranged on one side of the dough kneading device; a motor fixing frame is arranged above the dough kneading device; a servo air cylinder is fixedly arranged at the end, away from the dough kneading device, of the motor fixing frame; a controller is fixedly arranged at the top end of the servo air cylinder; and a supporting rod is fixedly arranged at the top end of the servo air cylinder in the direction perpendicular to the motor fixing frame. The equipment is automatically controlled, and has the advantages of avoiding wrinkling or cracking of the skin, fully stirring, reducing the fermentation failure rate and the like.

The invention discloses a method for improving the laccase yield of Trametes versicolor. In the Trametes versicolor laccase fermentation process, fungi are subjected to ultrasonic treatment and continuous fermentation to generate laccase. By directly conducting ultrasonic treatment on the fungi in a shake flask in the fermentation process, operations are simple, and the contamination probability is reduced. In the mycelia growth stage, fungus mycelia have hyperbranched mycelium morphology and bulbous tops through high-intensity ultrasound so as to increase the area of secretion sites, and themembrane permeability is improved so as to accelerate the secretion of laccase. In the laccase generation stage, reactive oxygen type substances can be induced to be generated through low-intensity ultrasound so as to stimulate the expression of a laccase gene, and therefore the laccase yield of Trametes versicolor is effectively improved. It is shown through experiments that the laccase yield canbe improved by three times or above and 5-6 times at most by means of the method. The method is easy to operate, beneficial for scale-up production and suitable for large-scale laccase fermentation,thereby reducing laccase production cot and meeting the large-scale application requirement.

The invention relates to a method for fermentation of L-glutamic acid by a cottonseed cake meal hydrolysate. The method is characterized in that: the cottonseed cake meal hydrolysate is added into an L-glutamic acid fermentation medium, amino nitrogen concentration of the cottonseed cake meal hydrolysate is 0.5-3.0%, the L-glutamic acid fermentation medium is a temperature sensitive L-glutamic acid fermentation medium, and the adding amount of the cottonseed cake meal hydrolysate is 15-25ml / l. By controlling the adding amount of the cottonseed cake meal hydrolysate, smooth L-glutamic acid fermentation can be effectively guaranteed. Utilization of the cottonseed cake meal hydrolysate not only broadens the organic nitrogen source resources, but also decreases the fermentation cost, so that the cottonseed cake meal hydrolysate has broad application prospects in the fermentation industry.

The invention relates to a process for cooling yellow wine fermented mash. The process comprises the following steps of: preserving temperature of the yellow wine fermented mash at 30-32 DEG C, harrowing, enabling the warm yellow wine fermented mash to pass through a coaxial heat exchanger, controlling the temperature of the coaxial heat exchanger about 7.5 DEG C, and enabling the warm yellow wine fermented mash to pass through the coaxial heat exchanger so as to obtain the cold yellow wine fermented mash. Through the process for cooling the yellow wine fermented mash, the temperature cooling is mild; the energy is saved, the consumption is reduced, and the production cost is reduced.

The invention discloses a breakfast biscuit. The biscuit comprises the following raw materials in parts by weight: 225-350 parts of wheat flour, 65-85 parts of sugar powder, 8-20 parts of corn starch,25-50 parts of palm oil, 3-12 parts of maltose syrup, 10-30 parts of biscuit meal, 3-12 parts of ammonium bicarbonate, 0.5-2.5 parts of baking soda, 1.8-4 parts of salt, 0.15-0.7 part of cheese, 0.12-0.4 part of fresh milk, 0.1-0.25 part of sodium metabisulfite and 0.05-0.2 part of toughness enzyme. According to the invention, the cheese, the fresh milk and other nutrient ingredients are added into the biscuit through reasonable proportioning, so that the biscuit is good in mouth feel, and has increased nutritional components such as calcium, phosphorus and vitamins, and the nutritional structure of biscuits is improved, and the overall nutrients are more balanced. The invention also provides a preparation method of the breakfast biscuit.

The invention discloses a household garbage treatment method. The method comprises the steps of urban garbage treatment-green organic garbage treatment. The method treats urban garbage and organic garbage according to respective characteristics in the earlier stage in a classification mode, and can perform comprehensive treatment once a certain treatment phase is reached; on the one hand, the garbage can be effectively treated according to the garbage characteristics in a targeted mode to prevent secondary pollution; and on the other hand, through later comprehensive treatment, the garbage treatment efficiency can be improved, the treatment cost is saved, the garbage treatment effect is prominently improved, and the large-batch garbage treatment is adapted to.

The invention provides a method for producing an organic fertilizer from municipal sludge. The method comprises the following steps: dehydrating a mixed material containing the municipal sludge and abio-based auxiliary material, and fermenting the materials. The step of mixing and dehydrating the municipal sludge and the bio-based auxiliary materials comprises the processes of laying the municipal sludge between two layers of bio-based auxiliary materials, laying the bio-based auxiliary materials sandwiched with the municipal sludge between two layers of filter cloth, and then carrying out filter pressing dehydration. The framework provided by the bio-based auxiliary materials is fully utilized, a hydrophobic channel is provided for the mixed materials, and water removal is better facilitated. After dehydration, the water content of the mixed material is reduced to 45-52%, and the synergistic effect is obvious. Furthermore, the bio-based auxiliary material effectively solves the problem that gaps of the filter cloth are blocked by municipal sludge, so that the use efficiency of the filter cloth is improved.

The invention belongs to the technical field of reducing pungency degree by a biological fermentation method, and discloses low-pungency-degree chopped capsicum chinense and a preparation method thereof. The preparation method comprises the following steps: preparing pickle water, preparing pickle raw materials, pickling and fermenting; preparing pickle fermentation liquor; selecting mature and non-rotten capsicum chinense, cleaning, removing pedicels, slitting, weighing 1000g of the material, and putting the weighed material into a glass fermentation bottle; adding 50-80mL of the pickle fermentation liquor, 50g of white sugar and 70-90g of table salt, wherein 20g of table salt is reserved, uniformly mixing the materials, and spreading 20g of table salt on the surface of the capsicum chinense; and sealing the fermentation bottle, and fermenting the material at 25-28 DEG C for 30 days. The chopped capsicum chinense prepared by the method have the characteristics of low pungency degree,low salinity, low nutrient content in the chilies and the like. According to the invention, capsaicine content is reduced, and safe and low-cost fermentation can be carried out on capsicum chinense; the preparation process is simple, the fermentation stability is good, and the fermented capsicum chinense is rich in fragrance, balanced in nutrition, lasting in flavor and suitable for industrial large-scale capsicum chinense fermentation.

A process for the production of a fermenting material which comprises forming a dough by adding water to a dried gluten in an amount of from 19 to 60 % by weight based on the weight of the dough, pelletising the dough and, if necessary, adding water to adjust the moisture content to from 35 to 60 % by weight based on the weight of the pellets before sterilising the pellets by steam treatment. A koji product produced by koji making using one or more fermenting materials obtained as well as a seasoning produced therefrom.

The invention discloses a natural plant acidulant and a preparation method thereof. The acidulant is prepared from, by weight, 1-4 parts of Chinese dates, 4-8 parts of wild jujubes, 1-4 parts of hawthorn fruits and 0.06-0.48 part of lactic acid bacteria. The solid natural plant acidulant is prepared through extracting, fermenting, concentrating and drying. The acidulant prepared through the preparation method is good in taste and high in acidity, can serve as a sourness modifier to be added into food with the effects of enhancing immunity and reducing blood lipid, can adjust the taste of products, and can also enhance the health-care effect of the products.

The present invention discloses finger-shaped biscuit. The finger-shaped biscuit comprises the following raw materials in parts by weight: 150-300 parts of wheat flour, 28-45 parts of powdered sugar,8-20 parts of corn starch, 15-25 parts of palm oil, 1.5-5 parts of malt syrup, 3-10 parts of yellow butter, 1-2.5 parts of edible salt, 0.04-0.15 part of ethyl maltol, 0.02-0.1 part of vanillin, 1.5-3parts of ammonium bicarbonate, 0.2-1 part of milk powder, 0.2-0.4 part of cheese powder, 0.15-0.35 part of fresh milk, 0.1-0.2 part of an enzyme preparation, 0.04-0.15 part of sodium metabisulfite, 0.2-0.7 part of monoglyceride, 1-2 parts of lecithin and 1-2 parts of acid salt. The plurality of the nutrient ingredients are added to the biscuit. Through a reasonable ratio, the biscuit is good in mouthfeel, the nutritional structure of the biscuit is also imporved and the overall nutrients are more balanced. The present invention also provides the preparation method of the finger-shaped biscuit.

The invention provides a processing technology of wild rubus suavissimus tea. The processing technology comprises the following steps: firstly, manually picking wild red sweet tea leaves; one bud andone leaf are selected during picking; according to the processing technology of the wild red sweet tea, glucoside aroma precursor substances in the fresh leaf raw materials are fully utilized; rich floral aroma substances are formed; substances such as tea polyphenols and flavonoids are converted to different extents; therefore, the bitterness and sweet aftertaste of the tea leaves are reduced; the finished tea leaves do not lose the characteristics of the black tea; the grass smell of the black tea is greatly reduced; the black tea is free of any essence or additive, purely natural, pollution-free, nuisanceless, high in sweetness, low in calorie, good in taste, capable of meeting the consumption trend of safe and healthy tea leaves, lasting in endoplasmic aroma and sweetness, green and bright in soup color, fresh, sweet and refreshing in taste and emerald green and fresh in leaf bottom, and therefore the black tea has a good market prospect.

The invention discloses a preparation method for maize starch syrup used for beer fermentation, which comprises the following steps: firstly, preparing maize starch into malt syrup; adding Beta-glucanase, acidity Beta-mannase, and nematolyt into beer yeast paste which is prepared into the beer yeast paste hydrolysate, and then mixing malt syrup and beer yeast paste hydrolysate in proportion to prepare maize starch syrup. The preparation method uses yeast paste enzymatic hydrolysate as enhanced nitrogen source of syrup; the content of maltose in prepared maize starch syrup is larger than 50%; the ratio of fermentable sugar and non-sugar is larger than 7:3; the component of sugar in syrup is reasonable; the content of a-amino nitrogen is sufficient; the prepared product is suitable for fermenting beer yeast and can meet the whole nutrition requirements in the yeast growth and fermentation process; the product is used for beer production in stead of whort, substitution rate can reach 50%; the product alleviates the burden of yeast paste on environmental protection while reducing the production cost of the beer, and increases the utilization rate of the yeast paste.

The invention discloses a kudzuvine root and liquorice instant tea rich in snail polypeptide and a preparation method thereof, and belongs to the field of food fermentation. Kudzuvine root and liquorice are boiled in water and decocted into an initial tea soup matrix, then incompletely utilized materials and French snails are mixed and pulped, a biological fermentation technology is utilized to further utilize raw material, animal and plant raw material is effectively fused, and the obtained instant tea is matched with multiple functional raw material substances, so that the health-care effectcan be balanced, the flavor and taste are improved. Meanwhile, the efficacy of the instant tea can be better enhanced.

The invention relates to the technical field of food processing, and discloses Cantonese-style crystal shrimp dumpling skin microwave-assisted fermentation processing equipment and a fermentation processing method thereof, including a support frame, the bottom end of the support frame is fixedly provided with a steering gear fixing frame, and the steering gear fixing frame The first steering gear is fixed inside the first steering gear, the output rod end of the first steering gear is fixedly equipped with a turntable, one side of the turntable is fixedly equipped with a clamping device, the clamping device is provided with a kneading device, and one side of the kneading device is A water filter device is provided, and a motor fixing frame is arranged above the dough mixing device. The end of the motor fixing frame far away from the dough mixing device is fixedly equipped with a servo cylinder, and the top of the servo cylinder is fixedly equipped with a controller. The top of the servo cylinder is fixed to the motor. The vertical direction of the rack is fixedly provided with support rods. Through automatic control, the equipment has the advantages of avoiding wrinkling or cracking of the skin, sufficient stirring, and reducing the failure rate of fermentation.

The invention relates to a method for producing citric acid by continuous fermentation of Aspergillus niger, which comprises the following steps: (1) carrying out progressive amplification culture on Aspergillus niger to obtain mature spores; (2) inoculating the spore solution to a seed culture medium, and culturing to obtain a mature seed solution; (3) transferring the mature seed solution to a fermentation culture medium F1; (4) after the fermentation and culture, dividing the fermentation solution into two parts, and continuing fermenting one part of the fermentation solution to obtain the citric acid; (5) and dispersing the other part of the fermentation solution to obtain a dispersed hypha fermentation solution; (6) inoculating the dispersed hypha fermentation solution into a fermentation culture medium F2; and after the fermentation and culture, returning to the step (4), and repeating like this, thereby implementing continuous fermentation. The method obviously lowers the production cost and operating cost, obviously shortens the production cycle and enhances the production efficiency; and the method enhances the equipment utilization rate, lowers the labor intensity, is easier to operate, and can be widely used in citric acid production.

The invention discloses a method and a device for preventing thallus in a fermentation tank from adhering. The method uses sterile gas or sterile liquid, and blows or elutes the thallus to fermentation liquid against the direction of adherence extension of the thallus. The method is realized by arranging a set of annular porous device in a specific distance above the fermentation liquid level in the fermentation tank. The device has the technical advantages that the device is simple and convenient to operate and is not easy to be contaminated.

A preparation method of a purslane health vinegar comprises the following steps: (1) preparing materials; (2) denucleating and crushing: denucleating and shelling red jujubes, mixing and crushing jujube pulp and jujube kernels to obtain a jujube material, and crushing purslane; (3) wall breaking and sterilization: mixing the jujube material with purslane, and performing ultrasonic-assisted low-temperature supersonic gas explosion treatment by taking supercritical CO2 as a medium to obtain a wall-broken material; (4) pulping and leaching: adding water into the wall-broken material, stirring and pulping at normal temperature, carrying out ultrasonic treatment, and carrying out filter pressing to obtain a leaching solution and leaching mud; stirring and pulping the leaching mud at normal temperature again, carrying out ultrasonic treatment, and carrying out filter pressing to obtain a secondary leaching solution and secondary leaching mud; (5) alcoholic fermentation: mixing the two leaching solutions, and performing alcoholic fermentation; (6) acetic fermentation; (7) quality adjustment; (8) removing solid matters; (9) cooling treatment; (10) aging: aging in an electromagnetic field; and (11) sterilizing and filling: sterilizing in a non-heating manner, and filling. The purslane health vinegar prepared by the invention is rich in active ingredients, strong in health-care function and good in flavor quality.