46results about How to "Normal fermentation" patented technology

The invention relates to a fine and rough feed composition for a latter fattening period of high-quality beef cattle and a feeding method of the fine and rough feed composition. A fine feed is prepared by taking corns and corn germ cakes as main materials, and adding brans, cottonseed cakes, soybean cakes, calcium hydrogen phosphate, table salt, baking soda, microelements, vitamin AD3 powder and the like. A rough feed is prepared from 50% of ensiling corn straws and 50% of fresh brewer's grain. The feed resources including the ensiling corn straws, the fresh brewer's grain, the cottonseed cakes and the like are sufficiently utilized so that the cost of the feed is greatly reduced and a feeding method of free feeding of the fine feed for the latter fattening period of the high-quality beef, quantity-limiting and fixed-time feeding, and first-rough feed and second-fine feed feeding is realized; nutrition needed by muscle growth of the beef cattle and deposition of fat between muscle fibers is sufficiently met; the synchronization of the muscle growth and the rapid deposition of the fat between the muscle fibers is realized; the beef color and the fat color and luster meet the standard requirements. The dependence on barley and straws by the latter fattening period of the high-quality beef cattle is completely removed; the beef performance indexes including daily gain of the beef cattle, the slaughter performance, the high-quality beef block yield and the like are improved.

The invention belongs to the technical field of microorganism fermentation fuel ethanol production, and specifically relates to a continuous solid fermentation ethanol production device having a self-control system and a technology thereof. The technology mainly comprises two steps, namely bacterium addition and continuous solid fermentation, and specifically comprises the following steps: adding fermentation bacteria into pulverized raw materials, when the pulverized raw materials enter into a continuous solid fermentation tank; and then allowing the raw materials mixed with fermentation bacteria to carry out fermentation reactions in the continuous solid fermentation tank to convert the fermentable sugars into ethanol. The technology adopts a continuous solid fermentation method, can fully utilize the fermentable sugars in straws, avoids the usage of antiseptic, saves the production cost and energy, which is needed in the process of straw squeezing, reduces a great amount of waterless discharge, and improves the production efficiency and yield; moreover, the technology adopts a self-control continuous solid fermentation device, changes the conventional production mode, really achieves the continuation and automation of solid fermentation technology; furthermore, the revolution speed of the fermentation tank body and the angle of the cloth plate are adjustable, and thus the adjustability and controllability of production is strengthened.

The invention discloses a method for preparing fermented soybeans in water. The method comprises the specific steps of step one, raw material treatment: after soybeans are soaked by warm water, steaming is performed for 9-15 min under pressurization of 0.15 Mpa; step two, fermented soya bean yeast cultivation; step three, fermentation: during the fermentation period, stirring is performed slightly every 12 h; step four, pH adjustment: 8-10 lemon slices are placed on the surfaces of the fermented soybeans in water, warm water with the temperature of 30 EDG C to 35 DEG C is sprayed to the lemon slices uniformly by a watering pot, the spraying amount of the warm water is 0.5 kg, the lemon slices are covered and placed for 1 h after spraying, and the lemon slices are taken out; step five, seasoning: 40 g of pepper is added, and the mixture is stirred uniformly; step six, sterilization and filling: the mixture is heated to 90 DEG C to 93 DEG C, the temperature is kept for 20 min, and filling is performed while the mixture is hot. According to the method for preparing the fermented soybeans in water, complete appearances of the soybeans can be kept, the processing time is shortened, the phenomena of rancidity and stinking are avoided, and the expiration date of the fermented soybeans in water is prolonged.

The invention discloses golden jujube dry red fruit wine and a preparation method thereof. The golden jujube dry red fruit wine is prepared from 60 to 70 percent of dry golden jujube, 20 to 30 percent of fresh wild jujube and 10 to 20 percent of fresh winter jujube by pulping, temperature controlled fermentation, coagulation treatment of added agar, filter, freezing treatment, fine filter at the low temperature and pasteurization treatment. The preparation method ensures fresh fruit aroma of the dry red fruit wine, improves the quality of the fruit wine, ensures that the fruit wine does not produce sediment in normal storage period of 6 months, and meets the requirement of industrialized production.

The invention provides a peach tree planting method on a hillside. The method comprises the following steps of (1) preparing before planting, (2) planting, including planting peach tree seedlings in various cement framework groups on a hillside from the bottom to the top according to a height gradual increase order, and (3) applying fertilizer, wherein in the fertilizer applying step, one month after plantation, a plurality spherical gelatin sponge are placed around a root of each peach tree seedling; a sunward hillside with the gradient of 37 to 45 degrees is selected; peach tree seedlings are planted in various cement framework groups on a hillside from the bottom to the top according to the height gradual increase order; the peach tree seedlings are distributed in a step shape to ensure the peach tree seedlings to enjoy the sunshine to the largest extent; with thorough sunniness, peach sweetness can be enhanced; a problem of peach quality decrease due to uneven sunniness acquired by peach trees planted on a flat land and lack of sunniness to lower sides of the peach trees can be solved; and hillside stability can be improved when the peach trees are planted on the hillside.

The invention discloses a wine making device and particular provides a three-dimensional fermentation pit sealed fermentation device for improving the utilization rate of a white spirit fermentation pit. The three-dimensional fermentation pit sealed fermentation device comprises a fermentation pit cover, wherein the fermentation pit cover comprises a cover top and a lower box body provided with an inner cavity, the cover top is arranged on a top opening of the lower box body. The three-dimensional fermentation pit sealed fermentation device further comprises a fermentation mud plate, wherein the fermentation mud plate is arranged in the lower box body and is hollow, the hollow portion of the fermentation mud plate is a fermentation mud storage space, and through holes communicated with the fermentation mud storage space are formed in the outer wall of the fermentation mud plate. The three-dimensional fermentation pit sealed fermentation device adopts the fermentation mud plate, and the fermentation mud storage space of the fermentation mud plate can be filled with fermentation mud, so that upper-layer fermented grains located in the fermentation pit cover can be in contact with fermentation mud in the fermentation mud plate so as to obtain the fermentation effect the same as the effect of lower-layer fermented grains, the contact area of the upper-layer fermented grains and the fermentation mud and the sealing performance of fermentation are ensured while the height of the fermentation pit cover is increased, and accordingly normal fermentation is ensured.

The invention discloses radix puerariae wine rich in pueraria flavones and a preparation method of the radix puerariae wine, wherein fresh radix puerariae is ground into powder, and then the radix puerariae powder is gelatinized; after gelatinization, alpha-amylase is added and ultrasonic treatment is carried out; pH of the solution is adjusted to 4.5-5.0 with citric acid, and then the solution isliquefied at 60 DEG C; after liquefaction, saccharifying enzyme is added and ultrasonic treatment is carried out, and then the pH of the solution is adjusted to 6.5- 7.0, and further saccharificationis performed at 60 DEG C; after saccharification, activated yeast is added for fermentation at 25-28 DEG C; after fermentation, a first product of the radix puerariae wine is centrifuged, supernatantafter centrifugation is taken and the finished product of the radix puerariae wine is obtained after sterilization. By using the method of preparing the radix puerariae wine, the radix puerariae winehaving a pueraria flavone content of 90-100 mg / L can be obtained, and taste is sweet and soft. The wine is an ideal health-care wine.

The invention discloses a brewing method of fruity-style sake, relating to the technical field of wine brewing. The brewing method comprises the following steps: adding aspergillus oryzae, sake yeast, soft water and 10% of fruit juice (based on the weight of cooked glutinous rice) into the cooled cooked glutinous rice under uniform stirring, pouring the mixture into a pot, and carrying out low-temperature fermentation. Compared with the prior art, the brewing method has the advantages that during the whole process, no non-fermenting matters are added, the brewed fruity-style sake belongs to pollution-free and nutritious fermentation wine, during the fermentation process, the fruit juice is added for fermentation together, so that the obtained sake is fresh and elegant in aroma, refreshing and soft in mouthfeel, and harmonious in liquor body.

The invention discloses a complete mixed pellet feed responding to extreme climate and used for pregnant ewes, and is characterized in that the complete mixed pellet feed is prepared by mixing the following components by weight: 23.5-46.5 parts of corn stalks, 23.5-46.5 parts of alfalfa hay, 5-25 parts of corn, 3-7 parts of bran, 1-5 parts of soybean meal, 1-5 parts of sunflower meal, 1-2 parts of calcium hydrophosphate, 0.3-0.5 part of table salt, 1-2 parts of bentonite, and 0.5-1 part of a compound premix. The complete mixed pellet feed has the advantages of being comprehensive in nutrition, small in volume, convenient to transport, conducive to storage, moderate in cost, safe and easy to operate and the like; in the premise of no reduction of the pregnant ewe productivity, can effectively develop and utilize local underutilized agricultural and sideline products, industrial by-products and other forage resources.

The invention discloses a method for making yoghourt by using an air fryer. The air fryer comprises a machine body and a cooking cavity arranged in the machine body, wherein a heating element and a fan are arranged on the upper portion of the cooking cavity, the fan is driven by a motor, the air fryer further comprises a temperature obtaining element used for obtaining the temperature in the cooking cavity, the temperature obtaining element and the heating element are both electrically connected to a control unit, the control unit is provided with a target temperature, the method comprises the following steps that the fan is turned off; a first real-time temperature in the cooking cavity is acquired through the temperature acquisition element; and whether the first real-time temperature in the cooking cavity is smaller than the target temperature or not is judged, and if yes, the heating element is controlled to work in an intermittent heating mode, so that the temperature in the cooking cavity is stabilized at the target temperature. According to the method, by changing the control method of the air fryer, the air fryer has the function of making yoghourt.

The invention discloses a formula process for preparing selenium-rich rice wine, and is characterized in that the rice wine is prepared from the following raw materials in parts by weight: 1% of rice,0.4% of secretly prepared distiller's yeast and 2% of natural mountain spring water; the rice is high-quality selenium-rich rice planted in black soil of northeast China. The raw materials of selenium-enriched rice, natural spring water and secretly prepared distiller's yeast are used for brewing, a large-caliber ceramic cylinder is buried underground for fermentation, underground spirit is absorbed and moisture is preserved, the beneficial ingredients in the raw materials are fully retained, and the wine is mellow and fragrant, and the rice fragrance is overflowing; with frequently drinkingof the selenium-enriched rice wine, the blood circulation is activated, the senility is resisted, cancer is resisted, health is cared, the hobby of wine drinking is met, health is scientifically preserved, and the quality of life is improved.

The invention relates to a fermentation technology, in particular to a low-salt and low-nitrite leaf mustard fermentation technology. According to the low-salt and low-nitrite leaf mustard fermentation technology, fresh leaf mustard is used as a raw material, salt, white vinegar, white sugar and natural leaf mustard fermentation refined marinade are used as auxiliary materials, and the fresh leaf mustard is subjected to low-salt pickling fermentation by using a lactobacillus plantarum and pediococcus pentosaceus composite strain fermentation technology. According to the technology, a low-salt pickling fermentation process is adopted, a proper amount of desalted mustard natural fermentation marinade is added, and the fermentation is enhanced by using a compound strain, so that the purposes of reducing the salt consumption, reducing the nitrite content, shortening the fermentation period and improving the fermentation process are achieved on the basis of basically maintaining or slightly improving the flavor of the traditional mustard; the continuous innovation of the mustard deep processing technology and the industrial development are promoted.

The invention discloses a composite microbial inoculum used for the anaerobic fermentation of kitchen wastes, belongs to the field of micro-organisms, and solves the problem of the lack of a microbial inoculum suitable for performing anaerobic fermentation by taking kitchen wastes as a main raw material at present. The composite microbial inoculum comprises, in parts by weight, 8-15 parts of acid production bacteroides DSM 15896 fermentation liquor, 25-35 parts of long-chain fatty acid syntrophic aeromonas DSM 18709 fermentation liquor, 15-25 parts of clostridium sordellii ATCC9714 fermentation liquor, 20-28 parts of combined methanosaeta JCM10134 fermentation liquor and 22-27 parts of methanospirllum hungatei DSM864 fermentation liquor, wherein the effective viable counts of the fermentation liquors of the five bacteria aforementioned achieve more than 10<9> per millilitre respectively. The composite microbial inoculum disclosed by the invention is suitable for an anaerobic fermentation process taking the kitchen wastes as the main raw material, and capable of playing the roles of stabilizing the pH value of a fermentation system, promoting to bring forward the peak of methanogenesis, and increasing the total amount of methanogenesis after being inoculated in the fermentation system.

The present invention relates to the technical field of wine making and discloses a preparation method of potato wine. The preparation method comprises the following steps: clean water is used to washpotatoes and straw clean, the potatoes are cut into slices and squeezed to obtain potato paste and potato juice, and the straw is cut into broken blocks; the potato paste is baked and taken out untilthe potato paste is burnt, the burnt potato paste, the straw broken blocks and water are mixed according to a ratio to obtain a mixture, the mixture is heated and boiled to obtain a fermentation rawmaterial, the fermented raw material is beaten to be dispersed, and temperature lowering is conducted; the temperature-lowered fermented raw material is put into a fermentation pool to be sealed and fermented to obtain fermented grains, and koji and the potato juice are preliminarily added into the fermentation pool; and the fermented grains are distilled to obtain potato wine and the distillers'grains. The manufactured potato wine prepared by the method retains burnt potato aroma, is mellow and pure in throat, and fragrant, and also has relatively high nutritional value. At the same time, the distillers' grains produced by the method can be directly used as a feeding feed for domestic livestock without processing.

The invention discloses an aeration pipe anti-blocking device, and relates to the compost aeration field, the aeration pipe anti-blocking device comprises a valve body, a liquid discharge pipe and a floating ball, the valve body is used for communicating with an aeration pipe, one end of the liquid discharge pipe is arranged in the valve body, the other end of the liquid discharge pipe extends out of the valve body, the liquid discharge pipe communicates with the inside and the outside of the valve body, and the liquid discharge pipe is in sealing contact with the valve body; the floating ball is arranged in the valve body and arranged at an upper end pipe opening of the liquid discharging pipe, the floating ball can seal the upper end pipe opening of the liquid discharging pipe, a vent hole is formed in the valve body, the height of the vent hole is larger than that of the upper end pipe opening of the liquid discharging pipe, and a distance is reserved between the floating ball and the upper end face of the valve body. The invention further discloses an aeration device comprising the anti-blocking device for the aeration pipe. The anti-blocking device for the aeration pipe and the aeration device provided by the invention are convenient to apply, can automatically discharge percolate, avoids blockage of the aeration pipe due to the fact that the percolate cannot be discharged in time, reduces the waste of manpower and energy, and improves the fermentation efficiency.

The invention relates to the technical fields of wine-brewing microbes and brewage and particularly relates to a glucose-inhibiting type oxygen-resistant hexanoic acid producing bacterium. The strain has been collected in China Center for Type Culture Collection (CCTCC) and has an accession number of CCTCCM 2020881. The glucose-inhibiting type oxygen-resistant hexanoic acid producing bacterium disclosed by the invention has the characteristics of oxygen resistance and high hexanoic acid yield, the hexanoic acid producing capability will be inhibited in a high-glucose culture medium, and the hexanoic acid producing inhibiting effect will be higher along with increase of a glucose concentration when the culture medium simultaneously contains glucose and ethanol and the glucose content is higher than 0.5%. The hexanoic acid producing capability of the glucose-inhibiting type oxygen-resistant hexanoic acid producing bacterium disclosed by the invention can reach 10.61g / L, the oxygen resistance is relatively good, and the acid producing capability can still be higher than 2g / L when the loaded liquid volume is 20% in case of liquid culture.

The invention provides a method for producing hydrogen by utilizing facultative anaerobe fermentation, and in particular relates to two aspects of strain screening and fermentation condition optimization. The screened facultative anaerobe is Enterobacter aerogenes CICC10293; through tests, the optimal fermentation process conditions of a strain are as follows: a culture medium is concretely prepared from 4 to 6g / L of peptone, 2 to 4g / L of beef extract, 4 to 6g / L of NaCl, 1 to 1.5g / L of K2HPO4 and 0.1 to 0.2g / L of FeSO4.4H2O; a fermentation substrate is dextrose, and the concentration is 20g / l; fermentation adopts a mode of batch fermentation; constant temperature shaking culture is carried out under conditions that the pH is 6.0 to 7.0 and the temperature is 40 DEG C, and the shaking frequency is 170r / min; and the culture time is about 20 hours until hydrogen production stops. The hydrogen yield can reach 134mLH2 / 100mL of liquid culture medium, the hydrogen production efficiency is high, the requirement for fermentation environment conditions is low, and the invention has broad application aspect.

The invention discloses a household kitchen waste fermentation and recovery device comprising a base; a fermentation tank, wherein the bottom of the inner wall of the fermentation tank is fixedly provided with a filtrate plate by bolts, the surface of the filtrate plate is evenly provided with waste liquid through holes, the inside of the fermentation tank is slidably provided with a pressing plate, the outside of the pressing plate is symmetrically and fixedly provided with sliding blocks through bolts, and sliding grooves matched with the sliding blocks are symmetrically formed in the innerwall of the fermentation tank; a waste liquid bucket, wherein the center of the bottom of the waste liquid bucket is in threaded connection with a drain pipe; a hardware control system further including a control module, a power supply module, a timing module and a warning module. The waste liquid bucket is fixedly mounted at the bottom of the fermentation tank by bolts. When no waste liquid is left in the waste liquid bucket, the control module controls a self-control valve to be closed, so that not only the kitchen waste can be separated from the waste liquid, but also the external air is prevented from entering the fermentation tank from the drain pipe, and normal fermentation of the kitchen waste can be ensured.

The invention discloses yellow rice wine containing rich coprinus comatus polysaccharide and a processing technology thereof. The yellow rice wine is specifically prepared from the following raw materials of millet, long-shaped rice, wheat koji, coprinus comatus and red yeast. A production method comprises the steps of steaming materials, pre-fermenting, primarily fermenting, post-fermenting, press filtering and subpackaging. By means of a synergistic effect among the wheat koji, the coprinus comatus and the red yeast, contents of amino acid, polypeptide, mineral substances and the like in theyellow rice wine disclosed by the invention are improved based on original nutrients of the yellow rice wine; furthermore, the yellow rice wine has functional active matter of coprinus comatus polysaccharide and the like, and nutrients and functions of the yellow rice wine are enhanced.

The invention discloses distilled mango liquor. The liquor is prepared from, by weight, 80-120 parts of mangos, 4-6 parts of honey, 4-6 parts of water, 3-5 parts of fruit acid and 0.5-1 part of a bitter removing agent, wherein the bitter removing agent is prepared from, by weight, 0.5-1 part of honey, 1-2 parts of water and 0.1-0.2 part of egg white. The invention also discloses a brewing processof the distilled mango liquor. The process comprises the following steps of cleaning the mangos, then peeling and crushing the mongos, sealing and fermenting the crushed mango blocks at 12-15 DEG C for 5-7 days, adding the water, the honey, the fruit acid and the bitter removing agent, uniformly stirring the mixture, and continuing sealing and fermentation of the mixture for 3-5 days; controllingthe fermentation temperature to be 15-20 DEG C, then raising the temperature to 25-30 DEG C, continuing sealing and fermentation for 5-7 days, filtering a fermented product, and storing a fermented liquid; continuing sealing and fermentation of pulp at 25-30 DEG C for 5-7 days, performing filtering, removing the pulp, mixing a fermented liquid with the stored fermented liquid, adding a clarifyingagent, and performing distilling to obtain the distilled mango liquor.

The invention discloses highland barley fermented wine and a production method thereof. By adopting a production process of soaking baked highland barley with warm water, performing gelatinization andfragrance highlighting in a baking mode, performing yeast amplification and culture through pits, adding barley koji and jar washing water when highland barely in jars is turned over and water is added, stirring with a raker, and performing saccharification and fermentation synchronously, the production cycle is greatly shortened, the production efficiency is improved, the utilization rate of rawmaterials is increased, the discharge amount of wastewater is reduced, in addition, a product produced by using the production process has uniform colors, fragrance, flavor and rich nutrition after baked.

The cold resistant mash gas producing process includes the preparation of mash gas material and the preparation of heat raising and heat insulating heating material. The mash gas material is compounded in semi-humid solid state with water content of 22-85 %; and the heat raising and heat insulating heating material set outside the container has water content of 30-85 %. Through normal anaerobic fermentation, great amount of heat is generated to maintain the fermentation at 30-55 deg.c so as to resist cold and generate mash gas at high efficiency. In addition, the present invention can save great amount of water.

The invention relates to beer spoilage bacterium inhibitor used in the beer production process and application thereof, and belongs to the technical field of microbial fermentation engineering. The bacterium inhibitor is food-grade kelp oligosaccharide with the molecular weight of 900-1400 Da. It is proved through experiments that being added into wheat juice waiting for beer fermentation, kelp oligosaccharide can ensure normal beer fermentation of beer yeast without inhibiting growth and metabolism of beer yeast; biological stability of beer can be effectively improved, and then shelf life of beer is prolonged; on the premise of not affecting physicochemical indexes and flavor of beer, safety and nutrition value of beer are improved.

The invention discloses a brewing technology of a crystal grape sparkling wine. By adopting the brewing technology of hot-dipping before fermentation without adding SO2, smooth alcoholic fermentation can be ensured, a high-quality fresh wine can be produced, the sugar content of the grape juice can be improved through a hot-dipping technology before fermentation, the acid content is reduced and the quality of the grape material is improved. Alcoholic fermentation is normal after hot-dipping treatment of grapes before fermentation and the fermentation time is shortened; the obtained fresh wine is deeper in color and higher in tannin content, the total phenol content is extremely significantly improved and sensory evaluation is significantly superior to that in control.

The invention discloses a bio butanol co-digestion bio-ethanol production method. Bio butanol fermentation is carried out on gelatinized mash containing starchiness raw material and then bio-ethanol fermentation is carried out. The invention has the advantages that: the bio butanol fermentation technology and the bio-ethanol fermentation technology are integrated and improved, material conveying power consumption, steam for heating, cooling water usage and management cost in production process are saved, waste water discharge of butanol production process is avoided, and meanwhile the generalconcentration of the general solvent, namely butanol, acetone and alcohol, in the mature mash can be improved and effect of obvious energy conservation and emission reduction is achieved.

The invention relates to the technical fields of food processing and wine brewing and particularly relates to a microorganism-enzyme preparation compound distiller's yeast. The microorganism-enzyme preparation compound distiller's yeast is prepared from wine brewing active yeast, rhizopus koji, aspergillus niger, cellulose, lactobacillus acidophilus, beta-amylase and raw fragrance active yeast. The raw materials of the distiller's yeast can further include oxidation-reduction enzyme and nitrifying bacteria. Compared with common distiller's yeast, by utilizing the distiller's yeast provided by the invention, the relatively high wine yield can be realized, and meanwhile, the fermentation time in a wine brewing process can be remarkably shortened; and furthermore, the raw material components are simple, a production process is simple and easy in operation, and compared with a traditional distiller's yeast, the production cost is obviously lowered.

The invention discloses a craft beer fermentation machine. The machine comprises a fermentation box, a liquid outlet pipe and a valve, the liquid outlet pipe is fixedly connected to the lower portionof the right side of the fermentation box, the valve is installed on the front end face of the right side of the liquid outlet pipe, and a stirring device is installed in the fermentation box. According to the craft beer fermentation machine, a supporting plate, a motor, a first belt wheel, a belt, a second belt wheel, a stirring rod and other structures are matched with one another, and fermentation materials can be stirred through the stirring rod, so that the fermentation efficiency is improved. The structures such as the fermentation box, a sealing gasket, a cover plate, a handle and a vertical plate are matched with one another, and the opening in the upper portion of the fermentation box can be covered with the cover plate and the sealing gasket, so that beer is fermented. Through mutual cooperation of an arc-shaped pressing plate, a square block, the vertical plate, a spring and other structures, the arc-shaped pressing plate can abut against the cover plate through the elasticperformance of the spring, and therefore the sealing effect is improved.

The invention discloses fungus polysaccharide-enriched leucopaxillus giganteus rice wine and a processing process thereof and relates to the technical field of rice wine. The rice wine is specificallymade of the following raw materials: millet, long-shaped rice, wheat koji, leucopaxillus giganteus and red yeast rice. A making method of the rice wine comprises steps of material steaming, pre-fermentation, main fermentation, post-fermentation, filter pressing and subpackaging. Due to synergetic actions of the wheat koji, the leucopaxillus giganteus and the red yeast rice, the contents of aminoacids, polypeptides, minerals and the like are increased on the basis of maintaining nutrition of conventional rice wine, functional active substances such as fungus polysaccharide are also provided,and the nutrition and the functions of the rice wine are enhanced.