2196results about How to "Shorten fermentation time" patented technology

The invention discloses a hametz used for fermenting tobacco and applications thereof. The hametz is characterized by comprising three strains of Bacillus subtilis, lactobacillus and microzyme, the viable count ratio of which is 10 to 50: 2 to 30: 2 to 30. The hametz can ferment waste material of the tobacco or the flavor used for producing natural cigarettes by using the tobacco and can be used for tobacco fermentation. The flavor used for the natural cigarettes prepared by the hametz has a velvet fragrance and can remarkably increase the fragrance, reduce the unpurified gas and reduce the thrill as well when the flavor is used in the cigarettes, thus leading the smoke gas to be lingering and smooth. The hametz used for fermenting tobacco leaves can remarkably shorten the alcoholizing time and improve the quality of the tobacco leaves.

A method for obtaining a fermentation product from a sugar hydrolysate obtained from a feedstock containing hemicellulose, by (i) removing suspended fiber solids from said sugar hydrolysate to obtain a clarified sugar solution; (ii) fermenting xylose in the clarified sugar solution in a fermentation reaction with yeast to produce a fermentation broth comprising the fermentation product; (iii) separating the yeast from the fermentation broth to produce a yeast slurry; (vi) treating the yeast slurry thus obtained with an oxidant to kill microbial contaminants, thereby an oxidant-treated yeast slurry; (v) re-introducing at least a portion of the oxidant-treated yeast back to step (ii) to increase the concentration of yeast in said fermentation reaction; and (vi) recovering the fermentation product.

A process to improve ethanol yield, decrease fermentation time and reduce byproduct formation by monitoring and controlling oxidation reduction potential (redox) of the fermentor is disclosed.

The present invention provides improved processes for recovering components of distillers' grain, such as, the components of distillers' dried grain (DDG), for use in various applications, including in the production of ethanol.

The invention relates to a method to take kitchen organic waste recycling process by compounding bacterium that includes the following steps: collecting the organic waste, adding water content adjusting material, taking high temperature fermenting process, taking drying process to gain biology albumen feedstuff raw material. The invention could effectively kill the noxious bacterium and shorten the fermenting time. It realizes effective reusing to the kitchen organic waste materials.

The invention relates to a method for preparing a nano-cellulose antibacterial composite material through on-line culture. The method comprises the following steps of: (1) inoculating an activated bacterial cellulose producing strain into a liquid culture medium, performing amplification culture, transferring the liquid culture medium into a bioreactor, culturing, adding an antibacterial material into the liquid culture medium, and continuing to culture to obtain an unpurified antibacterial bacterial cellulose composite material; and (2) peeling a bacterial cellulose membrane from a framework or directly soaking the composite material in a NaOH solution, treating in water bath, and washing until an obtained product is neutral to obtain the nano-cellulose antibacterial composite material. The preparation efficiency is high, and the method is simple, convenient, feasible and low in cost; and the surface of the bacterial cellulose composite material has a nanoscale three-dimensional fibrous mesh-shaped structure, the tensile strength of the material is greatly improved compared with that of a pure bacterial cellulose membrane, and the material can be widely applied to products such as facial masks, wound dressings, plasters, artificial skins and the like.

The invention discloses a processing method for fermenting rice flour by lactobacillus, namely using the lactobacillus to ferment and produce rice flour food with high quality, belonging to the technology field of food process. The technical proposal comprises the following steps of grinding the rice flour to thick liquid, spreading the thick liquid to steam a sheet, extruding and cooking rice bars, steaming the rice bars, and washing and cooling the rice bars. The processing method is characterized in that the selected material is rice or broken rice with amylose starch content more than 20%, the lactobacillus is added into the rice flour for fermentation at a constant temperature before or after grinding the rice flour to thick liquid, the number of the lactobacillus is 10<6> - 10<11>cfu / ml, the fermentation temperature is 30-50 DEG C, and the fermentation time is 8-18 hours. The processing method avoids the danger of latent miscellaneous bacteria by adopting pure strain enrichment fermentation, improves the flexibility and ensures the cleanness and the quality of the rice flour by utilizing pre-pasting rice milk instead of reserved rice sheet and fermented glutinous rice, and saves production cost due to the short production period.

The present invention is process of twice fermenting garbage-sludge mixture to produce microbial fertilizer. The production process can eliminate environment pollution caused garbage and sludge while providing environment friendly efficient microbial fertilizer. The produced microbial fertilizer has high fertility, beneficial bacteria content up to 10<8>-10<10> / g and various bioactive matters. The produced microbial fertilizer can promote the growth of crop, strengthen the disease resistance of crop and raise yield of crop.

The invention discloses a method for producing table vinegar by adopting a two-step acetic acid fermentation method and belongs to the technical field of brewing of the table vinegar. According to the method, the problems of low alcohol intolerance, long fermentation period and low acetification rate for acetic acid fermentation in a traditional method are solved. The method comprises the following steps of: uniformly stirring sorghum flour, corn flour, rice meal and water; adding thermostable alpha amylase for liquefying; after liquefying, reducing the temperature, adding Daqu, saccharifyingkoji, red starter, saccharomyces cerevisiae and aroma-producing yeast and carrying out alcoholic fermentation to obtain liquor; adopting the two-step acetic acid fermentation method: firstly, mixing the liquor; adding acetic acid bacteria subjected to liquid amplification culture for carrying out primary acetic acid fermentation; when the alcoholic strength of brewing mass is reduced to 6-5DEG C,adding wheat bran and rice husk as accessories for mixing; inoculating fire fermented liquor for carrying out secondary acetic acid fermentation; sealing the liquor; smoking the liquor; spraying vinegar; filtering; and packaging to obtain a finished product. According to the method disclosed by the invention, the high-content alcohol can be effectively converted; the acid yield and the acetification rate in unit time are improved; and the flavor of the table vinegar produced by adopting a traditional solid acetic acid fermentation method is ensured.

The invention discloses an orange peel dregs biologic fermentation method, and belongs to the technical field of orange peel dregs innocuous treatment. Orange peel dregs are used as a main raw material and added with a liquid micro organism bacterial agent, and is subjected to composting primary fermentation and composting fermentation, so as to prepare a fermentation product which is rich in organic substances and microelements such as boron, zinc and magnesium, and is proper in the proportions and contents of N, P and K. The content of the organic components of the fermentation product is not less than 45 percent, the pH value is within 6.5-8.5, the total content of N, P and K is not less than 6 percent, the moisture content is not greater than 30 percent, the fermentation product is rich in the microelements such as boron, zinc and magnesium, can be directly used as an organic fertilizer, meanwhile can be added with a microelement fertilizer or a chemical fertilizer to be compounded into an organic compound fertilizer, an organic-inorganic compound fertilizer and the like. The orange peel dregs biologic fermentation method is simple in process, low in cost and high in production efficiency, not only processes a large amount of orange peel dregs, but also prompts the treatment of other organic waste materials, so as to not only protect the environment, but also increase the economic benefits, achieve low-carbon production and explore a new method for the innoxious treatment of the orange peel dregs.

The invention discloses a sargassum organic liquid fertilizer and a preparation method thereof. The preparation method specially comprises the following steps: (1) ingredient treatment: adding 0.1-0.6 mass part of complex enzyme and 0.1-0.4 mass part of biological leaven to 100 mass parts of sargassum smashing liquid containing 70%-90% of water and then evenly mixing; (2) aerobic fermentation: putting the ingredient obtained in the step (1) in a fermentation tank, carrying out aerobic fermentation for 5-8 days at the temperature of 40-60 DGE C at the pH of 5-7 so as to obtain a fermentation broth; (3) filtration: fertilizing the fermentation broth obtained in the step (2) so as to obtain filtrate; and (4) complex formulation: blending the nutrition in the filtrate obtained in the step (3)so that the contents of nitrogen, phosphorus and potassium in the filtrate meet the following formula: N+P2O5+K2O>=100g / L. The preparation method disclosed by the invention has the advantages of quick fermentation, short production period and high fermentation degree, and is suitable for a large-scale production method for preparing the sargassum organic liquid fertilizer by virtue of a biological fermentation method.

The artificial inoculation and controlled fermentation process of producing traditional bean jam belongs to the field of improved and industrialized production process of traditional food. The production process of bean jam has artificial inoculation to prepare yeast, temperature control in the fermentation stage, addition of saccharomycete and lactic acid bacillus in proper fermentation stage, and simulation of natural fermentation process to promote the bean jam mature. The said production process has shorted period less than 50 days while maintaining the flavor of the traditional fermented bean jam unchanged basically.

A method for removing leukocytes, whereby leukocytes can be removed at a higher level of performance in a short filtration time without clogging. A method comprising passing a leukocyte-containing liquid through a filter for removing leukocytes made of a nonwoven fabric having an average fiber diameter of from 0.3 to 3.0 μm, and thus removing the leukocytes from the leukocyte-containing liquid, to give a leukocyte-free liquid, characterized by using a nonwoven fabric having a formation index (y) of 50 or less corresponding to a thickness of 0.3 mm; use of a leukocyte removal filter therefore; and the leukocyte removal filter.

The invention relates to the technical field of sludge resource technology, in particular to a technology which uses aerobic biological-physical-chemical jointed rapid fermentation technology to treat the urban living sludge resources; municipal sludge, mushroom dregs and green garbage are mixed based on a proper proportion; then an appropriate amount of quicklime is added to the mixture for fermentation through the aerobic biological-physical-chemical jointed technology; the fermentated product is screened and sorted to form the refined organic fertilizer. The technology can make fast treatment to three waste resources including the municipal sludge, the urban green garbage and the mushroom dregs; the technology can also adjust the material proportion of the mixture based on the nutritional characteristics of various gardens and fruit trees, as well as the resource conditions in different areas, so that the obtained organic fertilizer can achieve best effect. The organic fertilizer has full nutrients, good fertilizer efficiency, long fertilizer effect period and high utilization rate, which has the functions of improving the soil activity, resisting drought, saving water, preventing disease and improving crop yield and quality so as to eventually reduce the municipal sewage sludge and realize harmless treatment to the municipal sewage sludge resource.

The invention provides a biological organic fertilizer prepared by aerobic fermentation of a biogas residue and a preparation method thereof. The preparation method comprises the steps: mixing the biogas residue and a swelling agent to form a fermentation raw material, inoculating a compound microbial agent in the fermentation raw material, uniformly mixing for fermenting, and adding urea, diammonium phosphate, a potassium chloride inorganic salt, brown nitrogen-fixing bacteria, mycorrhiza fungi, silicate bacteria, photosynthetic bacteria acetic bacteria, bifidobacterium, and saccharomycetes after the fermentation is completed to prepare the biological organic fertilizer, wherein the compound microbial agent comprises strains of bacillus, pseudomonas, staphylococcus, streptomyces, penicillium, aspergillus and trichoderma. The compound microbial agent prepared by using the biological organic fertilizer has a pertinence to aerobic fermentation of the biogas residue, and is capable of effectively increasing the fermentation rate of the biogas residue, shortening the fermentation time and realizing high-additional value production, innocent treatment and recycling of the biogas residue; and the problem of resources and environment of villages and small towns is solved, and the rapid development of construction of new countryside and towns and cities can be promoted.

The invention relates to a kitchen garbage treatment system including a pretreatment subsystem and an aerobic fermentation pot subsystem. The system aims to implement solid-liquid separation (solid garbage and liquid garbage), solid-solid separation (organic garbage and inorganic garbage) and liquid-liquid separation (oil and water) in every process of raw kitchen garbage after garbage feeding and storing, wherein the liquid garbage and the solid garbage are subjected to different treatment methods and treatment devices respectively according to characteristics of themselves to achieve automation of oil-water separation, simplification of sewage treatment and device selection rationalization, and also can enable the garbage, before into aerobic fermentation, to has following characteristics: organic component maximization, water content rate minimization, auxiliary material use amount minimization and reduction of operation cost. By means of sealed-type high-speed aerobic fermentation subsystem, the organic components in the kitchen garbage can be fully degraded, fermented and decomposed, wherein a fermentation time can be reduced within 15-21 days, so that an organic fertilizer can be produced and grease can be separated out to finally achieve harmless and recycle of the kitchen garbage.

The invention discloses a fermenting type apple vinegar beverage and a preparation method thereof. The fermenting type apple vinegar beverage is characterized by being prepared by preparing, filtering, sterilizing and filling the following raw materials by weight proportion: 50-70 parts of apple vinegar, 80-120 parts of concentrated apple juice, 2-8 parts of honey, 1-3 parts of aspartame and 799-867 parts of water. The fermenting type apple vinegar beverage has the advantages of well retaining the original nutrient substances and flavor of apple, having high acid production rate, being obviously shortened in fermenting time, further being capable of separating cured acetic bacteria cells and products easily and being used repeatedly, enabling strains to be efficient, greatly improving production efficiency, saving production cost and reducing pollution discharging.

The invention relates to the field of fertilizer processing, particularly a chicken manure / pig manure mixed fermentation fertilizer and a preparation method thereof. The preparation method comprises the following steps: mixing chicken manure and pig manure in different ratios, adding effective microorganisms, straw powder or rice bran, calcium superphosphate and peat soil, compounding, and fermenting to obtain the chicken manure / pig manure mixed fermentation fertilizer. The nutritional ingredients of the chicken manure and pig manure are complementary, and the long-acting nutritional ingredients of the chicken manure are combined with the quick-acting nutritional ingredients of the pig manure, so that the nutritional ingredients of the chicken manure / pig manure mixed fermentation fertilizer are more comprehensive, reasonable and uniform than the single chicken manure or pig manure fermentation fertilizer, and more conform to the crop absorption law. By using the preparation method of chicken manure pig / manure mixed fermentation, on the premise of not prolonging the fermentation time, both of the two different substances can be completely fermented. Compared with the method of respectively fermenting chicken manure and pig manure and compounding, the preparation method provided by the invention reduces the fermentation field and equipment, shortens the fermentation time, and saves the labor cost.

The invention relates to a compound microbial bacterial preparation for efficiently degrading feces and a preparation method and application of the compound microbial bacterial preparation. The compound microbial bacterial preparation is prepared from bacillus subtilis, bacillus cereus, bacillus megaterium, geobacillus stearothermophilus, aspergillus oryzae, trichoderma longibrachiatum, sporotrichum thermophile and streptomycesmicroflavus through solid fermentation. The compound microbial bacterial preparation can shorten the fermentation time of feces, and effectively kill larva, eggs and pathogens in the feces, and further improves the content of organic matters, total nitrogen, total phosphorus, and total potassium in the fermented materials.

The invention discloses a fermented organic fertilizer. The fermented organic fertilizer comprises the following components in parts by mass: 1000-1500 parts of stalk, 1000-1300 parts of chicken manure, 1000-1500 parts of cattle manure, 800-1200 parts of pig manure, 1200-1800 parts of soybean meal, 35-50 parts of a microbial agent, 10-20 parts of peat humic acid, 50-80 parts of corn meal, 60-90 parts of composite enzyme preparation and 30-60 parts of complex bacteria. The invention also discloses a fermentation method of the fermented organic fertilizer. As the method adopts the microbial bacteria and the composite enzyme preparation, the fermentation efficiency is improved, the fermentation time is effectively reduced, the consumption amount of water, electricity and steam is reduced, the production cost is lowered, and the method is suitable for industrial large-scale production; the fermented organic fertilizer disclosed by the invention has no malodor when used in fields, is cost-saving due to the reduction in the consumption, does not result in soil impoverishment, hardening and salinization, and meets the trend of energy-saving, environment-friendly and sustainable development.

The invention discloses a preparation method of a mango vinegar beverage. The beverage is prepared from (wt%) mango vinegar 5-15, sweetener 5-15, calcium lactate 10-20, and water in balance. The preparation method comprises the steps of removing impurities and the pit of mango, crushing, pulping, performing enzymolysis, inoculating active dry yeast into the pulp with initial sugar degree 10-20 DEG Bx, temperature of 20-40 DEG C, pH of 3.0-4.5 and inoculum size of 5-15% in weight percentage, fermenting for 1 week to obtain mango wine, filtering, inoculating immobilized Acetobacter with sodium alginate content of 1-5% in weight percentage, CaCl2 content of 1-5% in weight percentage, initial alcohol content of 5-15%, temperature of 20-40 DEG C, pH of 3.0-7.0 and inoculum size of 5-20% in weight percentage, shaking for 2 days, fermenting for 18 days to obtain mango vinegar, adding the sweetener, the calcium lactate and the water in proportion, stirring, filtering, sterilizing and testing to obtain mango vinegar beverage. The sweetener can be one selected from honey-sucrose mixture, trehalose and isomaltulose.

The invention relates to a rice product, in particular to a fermented rice cake and a preparation method thereof. The inventor takes more than ten years to study and experiment, and provides a proportion of raw materials of the fermented rice cake, particularly a ratio of rice to water so as to provide a process basis for the preparation of the fermented rice cake. The inventor also provides a preparation method for the fermented rice cake. In the method, the technical key points for grinding rice milk are improved, and the fermented rice milk is heated in a constant-temperature heating mode to shorten the fermentation time of the rice milk, so that the prepared fermented rice cake does not have sour taste, and the technical problem which cannot be solved by persons in the field for a long time is solved.

The invention discloses a fermented product added with a lactobacillus plantarum proliferation agent. The lactobacillus plantarum proliferation agent degrades an enzymolysis mixture after plant protein reaction through protease or a protease-containing substance, and the mass percentage of the lactobacillus plantarum proliferation agent contained in the fermented product is 0.1-20%. By adding the lactobacillus plantarum proliferation agent, the fermented product can be fermented milk, viable bacterial drinking water or a viable bacterial cosmetic. The fermented product has the following advantages that the proliferation agent belongs to a natural edible mixture and does not produce side effects on a human body after being added to the fermented product; 2, by using the proliferation agent, the fermentation time of the fermented product can be greatly shortened, and pollution caused by harmful infectious microbes is avoided; 3, by adding the proliferation agent, the number of living bacteria in the fermented product can be up to 1.0 * 109 cfu / g, the number of the living bacteria is largely higher than those of living bacteria produced by other proliferation agents; 4, by using the proliferation agent, the cost of the fermented product having large living bacterial number is reduced.

The invention discloses a brown lactic acid bacteria drink and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing a raw material A to obtain a mixed liquid A and standing the mixed liquid A for 1-10h under the temperature condition of 4-40 DEG C to obtain a sizing agent A, wherein the raw material A comprises 8%-16% of milk powder, 0.02%-0.2% of lactase and water; (2) carrying out maillard reaction on the sizing agent A, cooling, uniformly mixing with a lactic acid bacteria starter, fermenting, turning over matters in a vat, homogenizing and cooling to obtain a fermented milk-based material; and (3) mixing an uniformly mixed additive B and the fermented milk-based material in the step (2) to obtain a mixed liquid B, adjusting the acidity and homogenizing so as to obtain the drink, wherein the additive B comprises an emulgator, a stabilizer and water. The preparation method is simple, the fermentation time is shortened, reducing sugar or pigment is not additionally added, and the prepared brown lactic acid bacteria drink is low in sugar content, and has good stability in shelf life.

The invention relates to crop stalk fermentation and lactic acid and quality fodder preparation method. The synchronous diastatic fermentation provided by the invention is: adding in pretreated stalk of 2-3 times water in weight, 121 DEG C sterilizing, adding cellulase leaven (step 2 prepared), enzyme activity of cellulase leaven of total substrate amounting to 42-50IU / g in cellulose filter paper enzyme activity, inoculating activated high temperature resistant lactobacillus, inoculating volume is 5-10% of total substrate, fermenting 72-108 hours in 45-50 DEG C condition, adjusting substrate pH to 5.0-6.0 during fermenting. The invention shortens greatly of fermentation time, promotes the fermentation effiency. The 72-108 hours synchronous fermentation can produce 6-8g lactic acid and 60-70g quality fodder every 100g dry stalk. The invention has merits of low cost, low investment, no pollution, little energy consumption, high resource exploitation.

The invention relates to a processing technique of concentrated fragrant fermented black bean, belonging to the technical field of condiment. The technological flow is as follows: preparing purple whins, screening, washing, soaking, draining, cooking, cooling, moulding, cleaning moulded purple whins, soaking with decoction of raw materials and auxiliary material, fermenting, airing, braising and steaming with a steamer, drying by the air, and obtaining the finished product (dry fermented black bean). Compared with the prior art, the processing technique provided by the invention has the advantages that production period is shortened and yield is improved; and materials are developed and improved, thus product has good flavour and taste and has health care effect.

The invention provides a process for producing lobster sauce. The process comprises the following steps: a, cooking the soaked soybean into cooked material; b, cooling down the cooked material to the temperature of between 40 and 50 DEG C, and inoculating and culturing aspergillus oryzae strain until the surface of the lobster sauce grain is suffused with hypha to obtain bean fermented preparation; c, evenly mixing the bean fermented preparation with auxiliary materials commonly used for preparing the lobster sauce and stood until no water is obviously seeped out to obtain the bean wine; and d, placing the bean wine in a sealed container and fermenting the bean wine for not more than 12 days to obtain the finished product. Compared with the prior art, the process has the advantages of obviously short fermentation time, simple equipment, easy control fermentation conditions because of small fermentation container, and low labor intensity of workers. For the lobster sauce produced by the process, the water soluble protein content is close to that of the lobster sauce produced by the prior process, but the lobster sauce produced by the process has high finished product rate and fragrance of fermented soybean, and is salty, fresh and sweet and is not acrid; moreover the lobster sauce also has hard core and formed and separate seed, is black brown and good in brightness, and meets relevant national standards.

The invention discloses a brewing process of a soybean paste, belonging to the field of brewing of fermented products. The process comprises the following steps of: raw material preparation; material steaming and yeast preparation; fermentation; and cooking. Through adding saline fermentation broth at the earlier stage of fermentation of the soybean paste and improving other processes for brewing the soybean paste, the fermentation period is shortened, a bean are kept in an intact shape, and the soybean paste is better in color and flavor. The invention also discloses a making process of the saline fermentation broth.

The invention discloses a black tea preparing method which comprises the flowing steps: withering, rolling, fermenting, primarily baking, baking to achieve the enough dry weight, packing and storing in a storage. The bar shape of black tea prepared by adopting the method is round, tight and straight, the golden tips are obvious, the fragrance has a pekoe flavor and is clear, refreshed and lasting, the honey flavor is obvious, the tea water is right and bright, the taste is thick, cool and sweet, bottom bud leaves are complete, and the tea is even in color and luster and excellent in quality.