42results about How to "No musty smell" patented technology

The invention discloses a preparation method of coffee fruit skin tea. The preparation method comprises the following steps: step A, placing freshly picked coffee fruits on a drying rack to be naturally aired by sunlight irradiation, and airing according to the overturning frequency of fine sun-dried coffee, wherein the airing days are 40-60 days until the moisture of the coffee fruits is aired tobe about 15%; and removing the coffee fruits from the rack and carrying out peeling treatment to obtain coffee bean skins mixed with impurities; step B, removing flaws, coffee beans and fruit skin fragments in the coffee bean skin and coffee fruit skin which are mixed with the impurities in the step A to obtain coffee bean skins for baking; and step C, placing the coffee bean skins for baking inthe step B into a coffee baking machine for baking, controlling the fire power and the heating rate under the condition that the professional temperature of the coffee baking machine is small fire, and obtaining the baked coffee bean skins. The invention also discloses coffee fruit peel tea. The coffee fruit peel tea is fragrant and sweet in taste, clean and refreshing, free of impurity feeling, stable in taste and free of mold taste.

The invention discloses a method for adding lucid ganoderma to assist fermentation of a straw silage feed. The method comprises the following steps: (1) performing activation and enlarge cultivation of a bacterial strain: inoculating the lucid ganoderma to a fungus solid culture medium, restoring a strain in a flat plate, namely activating for the first time; inoculating the strain which is activated in the flat plate to a fungus liquid culture medium to perform activating for rhe second time to obtain a uniform bacterial suspension; inoculating the bacterial solution which is activated for the second time in a liquid fermentation tank, keeping ventilation, and fermenting to obtain fermentation liquor comprising uniformly suspended hyphae; (2) inoculating and fermenting the straw silage feed: inoculating the fermentation liquor comprising uniformly suspended hyphae into a fermentation substrate of straws, fermenting in a sealing manner, placing for 15-60 days at a normal temperature to obtain the straw silage feed. The method is simple to operate and not high in selectivity to the fermentation substrate; in addition to meeting needs of acidity, straw storage, feeding palatability and the like, the straw silage feed obtained by fermenting further can be used for greatly shortening the fermentation period, reducing the fermentation cost and increasing the nutrients of the straw silage feed.

The invention discloses nutritious noodles and a preparation technology of the nutritious noodles. The nutritious noodles comprise the following substances in parts by weight: 24-40 parts of flour, 2-5 parts of swan eggs, 2-4 parts of corn flour, 3-6 parts of mung bean flour, 1.5-3 parts of mushroom powder and 0.6-1.2 parts of table salt. The preparation technology of the nutritious noodles comprises the steps of kneading dough, curing, calendaring, cutting into strips, steaming noodles, cooling and dipping the noodles to obtain the finished product noodles. The nutritious noodles contain the component of swan eggs, thus being easy in digestive absorption, nutritional and healthy; furthermore, the nutritious noodles are good in color, smell, shape and cooking quality, thus being suitable for different people.

The invention discloses a quick ageing processing method for Liubao tea. The quick ageing processing method comprises the following steps: performing wet-hot alternative conversion on sun-cured Liubaotea in an ageing room for three times; spraying mountain spring water for one time while getting damp; spraying light hawthorn wine twice; adopting a low temperature steaming and pressing technologyfor pressing and molding; sealing and storing aged Liubao tea in a Nixing pottery. According to the method, the ageing time is short, the operation is simple and the acquired aged Liubao tea is in black brown and glossy color, has a strong red bright color of tea soup, has a mellow and cool taste, tastes slightly sweet and smooth, has a mellow and pure fragrance and has the fragrance of betel nut.

The invention discloses a facility-based cultivation method for stropharia stropharia and cowpea crop rotation, which belongs to the technical field of edible fungus cultivation and specifically includes: fermentation of compost, construction of mushroom sheds, construction of bed beds, sowing, mycelium management and protection, and cultivation of mushrooms and harvesting steps; after each culture material component of the present invention is separated into compost and fermented, the materials are spread layer by layer, which ensures the supply of nutrients and oxygen during the development of mycelia and fruit bodies, and the overall fruiting is uniform, the fruiting rate is stable, and the total output is high , good quality, short planting period, solve continuous cropping obstacles by rotating with cowpea.

The invention discloses fermented rice wine and a brewing method thereof. The method comprises the following steps: taking rice, and adding 10-15% of rice koji and 5-10% of distiller's yeast for fermentation in the rice; carrying out second-time feeding, specifically, adding rice and 10-15% of rice koji, and continuing fermentation; carrying out third-time feeding, specifically, adding rice and 10-15% of rice koji, and continuing fermentation, wherein the total fermentation time is 20-30 days; and performing subsequent treatment to obtain the rice wine. Pure aspergillus / rhizopus is used for preparing the rice koji, and a rice culture medium and a medium-temperature bacteria culture process are adopted, so that the rice koji has strong nut aroma, is white in color, free of sour and musty taste and low in sugar content, and is more beneficial to production of rice fermented wine with light color and elegant aroma.

The invention discloses a whole-course non-toppling Pu'er tea fermentation process, which comprises the following steps: carrying out water wetting treatment on pretreated sun-dried raw tea in an automatic rehydration device, sub-packaging the sun-dried raw tea into standard quantitative fermentation bottles with air holes, carrying out fermentation treatment by virtue of endogenous florae of teaand natural florae in a network fermentation environment, carrying out sufficient fermentation on the sun-dried raw tea in a fermentation bottle in sequence at a normal-temperature bacterium culture stage, a temperature-controlled fermentation stage and a normal-temperature aging stage, discharging the fermented tea leaves from the fermentation bottle, and drying to obtain the fermented Pu'er tea.Independent and relatively closed air-permeable fermentation bottles are adopted for sub-packaging sun-dried raw tea, one-time feeding and one-time discharging are performed in the whole process of the fermentation bottle, no material is discharged or turned over in the whole fermentation process, the problems that microbial spores are sharply increased due to pile turning, fermented materials are dyed, musty, large in material loss and turbid in soup are solved, the product quality is similar to that of traditional Pu'er ripe tea by 90%, the taste is sweeter and mellower than that of the traditional Pu'er ripe tea, and the soup color is brighter than that of the traditional Pu'er ripe tea.

The invention discloses a quick ageing processing method for Puer tea. The method comprises the following steps: performing wet-hot alternative conversion on sun-cured Puer tea in an ageing room for three times; spraying mountain spring water for one time while getting damp; spraying light yellow rice wine twice; adopting a low temperature steaming and pressing technology for pressing and molding;sealing and storing aged Puer tea in a Nixing pottery. According to the method, the ageing time is short, the operation is simple and the acquired aged Puer tea has a strong red bright color of tea soup, is free from musty taste, has a strong, mellow and sweet flavor and has an excellent medicinal healthcare effect.

The invention discloses a method for producing polydextrose with improved taste, which is characterized by comprising the following steps of: uniformly mixing glucose, citric acid and sorbitol, perform polymerization reaction on the mixture; cooling, crushing and drying the mixture after the reaction; adding alkali solution of low concentration and phosphate buffer to adjust the pH of the mixturein the polymerization reaction; and directly removing the unpleasant taste of the polydextrose. The method has simple production process and lower cost; the unpleasant taste of the polydextrose is directly removed in the production process; the finished products can be sold directly, subsequent processing for peculiar smell is saved and the production cost is greatly reduced.

The invention discloses a novel animal padding and a preparation method thereof, and relates to the technical field of animal tools. The padding comprises the following raw materials in parts by weight of 500-650 parts of attapulgite, 1-3 parts of starch, 1-3 parts of a binder, 0.5-2 parts of a preservative, 0.5-2 parts of an inorganic deodorant and 150-200 parts of water. The padding product is an oblate sphere, the long diameter is 0.3-0.5 mm, the short diameter is 0.3 mm, the natural water content is smaller than or equal to 5%, the color is uniform and consistent, no obvious color difference exists, no pungent smell exists, no mildewing smell exists, and the padding product has certain water absorption capacity, heat preservation performance, bacteriostasis and deodorization functions, and is high in hardness and non-toxic. The padding disclosed by the invention is a non-agglomerated padding; and a mouse feeding experiment proves that compared with a traditional padding, the padding disclosed by the invention has a certain inhibition effect on microorganisms in excrement, the replacement frequency is low, and the use cost is remarkably reduced. The required raw material types are few, the attapulgite is used as the main component, the preparation process is simple, the cost is low, and the popularization and use are facilitated.

The invention discloses a facility-based cultivation method for stropharia stropharia, which belongs to the technical field of edible fungus cultivation, and specifically includes: fermentation of culture materials, construction of mushroom sheds, construction of bed beds, sowing, mycelium management and protection, mushroom cultivation and harvesting steps After each culture material component of the present invention is composted and fermented separately, the materials are layered to ensure the supply of nutrients and oxygen during the development of mycelia and fruiting bodies. The whole fruiting is uniform, the fruiting rate is stable, the total output is high, and the quality is good. The planting period is short.