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 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 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 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 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 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 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.