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32results about How to "The fermentation process went well" patented technology
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Biodegradable sludge-compost fermentation conditioning agent and application thereof
InactiveCN104496569AReduce fermentation operating costsFast compostingBio-organic fraction processingClimate change adaptationSludge compostEconomic benefits
The invention relates to a biodegradable sludge-compost fermentation conditioning agent. The sludge-compost fermentation conditioning agent comprises an organic conditioning agent and decomposed sludge with the mass ratio of 1:4-10. In order to promote decomposing of compost, accelerate heating of compost, shorten fermentation period and effectively reduce odor for promote smooth performing of the fermentation process, a sludge compost additive can be added according to the circumstance. The addition amount of the sludge compost additive is 0.05%-1% by weight of decomposed sludge. The conditioning agent is biodegradable, free of residue, free of secondary pollution, high in mechanical strength and good in water adsorption property, is capable of effectively improving the sludge compost structure and improving oxygen diffusion efficiency, and also is recyclable through screening, helps to reduce the usage amount of the fresh conditioning agent and reduce sludge processing cost, and has good environment benefit and considerable economic benefit.
Owner:上海众邦盛环保科技有限公司
Self-sustaining smoldering and high-temperature aerobic fermentation composite disposal process and equipment for sludge
ActiveCN111425868AReduce energy consumptionIncrease processing rateBio-organic fraction processingClimate change adaptationSludgeEngineering
The invention discloses a self-sustaining smoldering and aerobic biological fermentation composite disposal process and equipment for sludge, belongs to related technical processes in the field of domestic waste disposal, and mainly aims at harmless resource disposal of the municipal sludge and other high-water-content low-calorific-value organic wastes. The self-sustaining smoldering and aerobicbiological fermentation composite disposal process for the sludge is characterized in that two disposal technologies of self-sustaining smoldering and aerobic fermentation composting are combined, sothat the sludge disposal capacity is improved, the energy consumption in the aerobic biological fermentation process is reduced and advantage complementation among the technologies is realized; and sludge ashes generated by smoldering and organic fertilizers generated by fermentation can be combined for use, so that the sludge disposal rate is increased, meanwhile, the energy consumption of a sludge disposal system is reduced, the biological fermentation period is shortened, and the diversity of sludge resource products is improved.
Owner:HUAZHONG UNIV OF SCI & TECH
Method for preparing fermented beverage by utilizing vinasse
InactiveCN106578802AAvoid adsorptionEasy to keepFood ingredient functionsAdditive ingredientFood flavor
The invention discloses a method for preparing a fermented beverage by utilizing vinasse and belongs to the technical field of food beverage processing. The method comprises the following steps: after mixing yellow rice wine lees and oat meal, adding rice milk water and directly boiling and gelatinizing; adding an enzyme and liquefying; then pulping, adding saccharomyces cerevisiae and fermenting for 4h-5h; centrifugally sterilizing; then inoculating lactic acid bacteria and fermenting; and after fermenting, sterilely filling to obtain a finished product. According to the method disclosed by the invention, process steps are simplified, and adsorption on nutrition constituents in the rice milk water, caused by adsorption treatment, is prevented; the nutrition constituents in the rice milk water can be easily remained; and furthermore, the rice milk water is directly sterilized through a gelatinizing step, so that energy sources are saved. A manner of fermenting through utilizing the saccharomyces cerevisiae and fermenting through utilizing the lactic acid bacteria is adopted, a condition that the concentration of lactic acid is too high due to improper control of process conditions so that formation of yeast fermented flavor substances is influenced is prevented, and smooth proceeding of a fermentation process is guaranteed; and an extra complex enzyme is not needed so that the production cost is reduced and a suitable environment is provided for subsequent lactic acid bacterium fermentation.
Owner:曹书华
Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and processing method thereof
ActiveCN107354059AFully contactedThe fermentation process went wellAntipyreticDigestive systemFruit wineFlavor
The invention discloses Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and a processing method thereof. The processing method comprises the following steps: (1) screening Chinese wampee leaves and Chinese wampee fruits; (2) preparing fermented juice; (3) performing early-stage separated fermentation; (4) performing later mixed fermentation; (5) performing aging; and (6) preparing a finished product. By adopting the method, Chinese wampee leaves and Chinese wampee fruits are mixed to make fermented wine for the first time, and the key problems of juice preparation, enzyme treatment, early-stage separated fermentation, later mixed fermentation, filtering and the like are mainly solved. High-temperature treatment is avoided in the whole process, so that on the basis that the quality of fermented wine is ensured, flavor substances and active components in the Chinese wampee leaves and the Chinese wampee fruits are not damaged. Wine residues are maintained in a fermentation system all the time, so that the faint scent of the Chinese wampee leaves, the fruit fregrnace of the Chinese wampee fruits and the special fragrance of fermented wine are generated; and meanwhile, antioxidation active substances in raw materials are maintained, and the fruit wine has the effects of invigorating the stomach and removing food retention, circulating qi and relieving pain, quenching cough and relieving asthma and the like.
Owner:SOUTH CHINA UNIV OF TECH
Black garlic fermentating and drying device
InactiveCN104397636AUniform flow fieldGuaranteed uniformityFood preparationFood treatmentFresh airFermentation
The invention discloses a black garlic fermenting and drying device. With the adoption of the black garlic fermenting and drying device, the uniformity of a flow field in a fermentation chamber can be realized, and the energy consumption during fermentation and drying is reduced. An air supply static pressure box is arranged at an air supply outlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through air supply grilles. A return air static pressure box is arranged at a return air inlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through return air grilles. An air outlet of an air supply fan is connected with the air supply outlet of the fermentation chamber through an air supply pipe, and the return air inlet of the fermentation chamber is connected with a return air pipe. The return air pipe is divided into two paths, wherein one path is connected with an outlet of a heater in parallel and then communicated with a return airway, and the other path is connected with a hot air inlet of a heat regenerator. A fresh air inlet of the heat regenerator is communicated with the outside through a fresh air valve and a fresh air filter, and a fresh air outlet of the heat regenerator is connected with an inlet of the heater through a fresh air pipe. In the black garlic fermenting and drying device, air is supplied and returned by adopting static pressure, so that the uniformity of the flow field in the chamber is high; in addition, the return air heat is adopted, and the fresh air is heated by utilizing exhaust air heat, so that the comprehensive efficiency is high.
Owner:TIANJIN AOLV AGRI & SIDELINE PROD GRP
Ferment liquid for pets to drink and preparation method of ferment liquid
PendingCN107594109APromote mass reproductionReduce the production of bad flavors and harmful substancesAnimal feeding stuffAccessory food factorsEnzymeLycium chinense
The invention discloses ferment liquid for pets to drink and a preparation method of the ferment liquid, and particularly relates to a compound fruit and vegetable stock solution prepared from the following raw materials of apples, bananas, pitayas, black Chinese wolfberries, lemons and onions. The preparation method comprises the following steps of performing filtering, then blending and adding oligosaccharide, vitamins, honey and the like, performing homogenizing, and then performing subpacking so as to prepare the ferment liquid. The fruit and vegetable ferment liquid is high in vitality ofvarious extracellular enzymes, and reasonable in proportion of the components, the components are notable in synergistic effects, the internal metabolism can be obviously promoted, foods in intestines can be effectively decomposed, intestine garbage is eliminated, and beneficial microorganism flora in the intestines can be maintained. The production technology is simple and easy to operate, is suitable for industrialized production, and has favorable economic benefits and social benefits.
Owner:NANJING CANCHEN MICROBIAL TECH
Puffed crisp chips of dragon fruit pomace and seeds, and processing method thereof
ActiveCN110876466APromote digestion and absorptionIncrease aromaFood coatingFood shapingProcess engineeringPomace
The invention belongs to the technical field of food processing, and particularly discloses a processing method for puffed crisp chips of dragon fruit pomace and seeds. The invention provides the puffed crisp chips of dragon fruit pomace and seeds, and the processing method thereof. The processing method comprises the following steps: 1) pretreatment of the pomace and seeds: mixing a pomace-seed mixture and a compound bacterial solution, carrying out fermenting, and performing microwave treatment and stirring treatment to obtain a pomace-seed pretreated product; 2) preparation of a blending agent: mixing starch, butter, milk powder and the like to obtain the blending agent; 3) mixing treatment of raw materials: mixing the pomace-seed pretreatment product with the blending agent, and carrying out rolling and slicing to obtain pre-puffed slices; and 4) puffing: carrying out variable-temperature and pressure-difference puffing treatment, surface agent spraying treatment and microwave puffing treatment successively to obtain the puffed crisp chips. The invention also provides the puffed crisp chips prepared by the processing method. The puffed crisp chips have good quality and high quality.
Owner:GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Shellfish meat biological deodorization method based on ozone combined with oxygen-isolating microorganism fermentation
PendingCN110584032AProcess stabilityThe fermentation process went wellYeast food ingredientsFood ingredient as flavour affecting agentYeastFlavor
The invention discloses a shellfish meat biological deodorization method based on ozone combined with oxygen isolation microorganism fermentation. The method mainly comprises the following steps: carrying out acid saturated ozone water sterilization treatment on frozen or fresh shellfish meat, adding syrup as a carbon source supplement, inoculating the frozen or fresh shellfish meat with lactobacillus paracasei subsp. paracasei RP38 and saccharomyces cerevisia JJ4 strains with a biological deodorization effect, and carrying out anaerobic biological fermentation deodorization in a carbon dioxide filling or nitrogen filling and oxygen isolating manner. According to the method, the risk of spoilage caused by infectious microbe pollution in the biological deodorization process of the shellfishmeat is avoided, smooth biological fermentation of dominant deodorization strains is ensured, and the deodorized shellfish meat with light fermentation fruity flavor, complete tissue structure and noobvious fishy smell is obtained.
Owner:INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
System and method capable of preventing microbiological contamination during inoculation of microbial fermentation
InactiveCN108641926AAvoid germsPrevent bacterial contaminationBioreactor/fermenter combinationsBiological substance pretreatmentsSteel tubeMicrobiological contamination
The invention relates to a system and a method capable of preventing microbiological contamination during inoculation of microbial fermentation, belonging to the technical field of microbial fermentation. The system comprises an inoculating bottle and a fermentation tank, wherein a rubber plug is arranged in the bottleneck of the inoculating bottle, a first through hole is formed in the middle ofthe rubber plug, a gland is arranged at the outer side of the bottleneck, the gland tightly presses the rubber plug into the bottleneck, and a second through hole concentric with the first through hole is arranged in the middle of the gland; the fermentation tank comprises a tank body and a sealing cover arranged on the tank body, a material supplementing pipe is arranged on the sealing cover, a material supplementing valve is arranged on the material supplementing pipe, a first short joint and a second short joint connected in sequence are arranged between the material supplementing valve andthe sealing cover, an inoculating valve is arranged between the first short joint and the second short joint, a latex hose sleeves the tail end of the second short joint, an insertion head made of astainless steel tube sleeves the tail end of the latex hose, the insertion head made of the stainless steel tube is inserted in the first through hole and the second through hole, and an emptying valve is further arranged on the sealing cover. With the system and the method provided by the invention, the problem that microbiological contamination easily occurs during inoculation of microbial fermentation can be solved.
Owner:张斌行
Lycium ruthenicum wine, preparation method thereof and compound wine
PendingCN112852573ALow alcoholRefreshing wineMicroorganism based processesWine preparationChemistryPectinase
The invention discloses lycium ruthenicum wine, a preparation method thereof and compound wine, and the preparation method of the lycium ruthenicum wine comprises the following steps: selecting completely mature lycium ruthenicum, removing stems, and crushing into lycium ruthenicum slurry with peel; adding white granulated sugar and honey into the lycium ruthenicum pulp, and adjusting the sugar degree of the lycium ruthenicum pulp until the sugar degree reaches 180g / L or above; adding SO2 and pectinase into the lycium ruthenicum pulp obtained in the step 2 for enzymolysis to obtain lycium ruthenicum juice; inoculating saccharomyces cerevisiae and non-saccharomyces cerevisiae into the lycium ruthenicum juice, carrying out mixed fermentation at room temperature, sampling every day in the fermentation process to determine the change of the sugar content in the lycium ruthenicum juice, and ending alcoholic fermentation after the sugar content does not change any more; and separating the fermented alcohol residue juice, filtering by using diatomite, clarifying, bottling and storing. According to the method, the lycium ruthenicum is used as the raw material, and the wine is brewed by co-fermenting the saccharomyces cerevisiae and the non-saccharomyces cerevisiae, so that the positive effect of the non-saccharomyces cerevisiae can be played, the aroma quality of the lycium ruthenicum wine can be improved, and the smooth completion of the fermentation process can be ensured.
Owner:福鹿(鄂尔多斯市)沙业有限公司
Novel cylinder unpowered automatic mixing anaerobic fermentation reactor
ActiveCN104031828AHigh exit heightRealize the stirring functionBioreactor/fermenter combinationsBiological substance pretreatmentsBiochemical engineeringProduct gas
The invention relates to a novel cylinder unpowered automatic mixing anaerobic fermentation reactor. The anaerobic fermentation reactor comprises a reaction body outer cylinder and a reaction body inner cylinder, a flange is arranged at the top of the reaction body outer cylinder, and the anaerobic fermentation reactor is characterize in that a feed pipe and a gas guide pipe are arranged in the reaction body inner cylinder, a gas inlet pipe communicated with the gas guide pipe is arranged on the flange; the upper part of the reaction body outer cylinder is provided with a discharge outlet communicated with the external, a gas outlet communicated with the cavity between the reaction body outer cylinder and the reaction body inner cylinder is arranged on the flange, and a U-shaped tube having an upward opening and used for communicating the inside of the reaction body inner cylinder with the external cavity is arranged on the reaction body inner cylinder. According to the anaerobic fermentation reactor disclosed by the invention, by virtue of the gas guiding effect of the U-shaped pipe, the periodic stirring of the fermentation substrate is achieved, the structure is simple, the electric energy is not needed to maintain the reaction and thus the unpowered stirring reactor is of great significance for being applied in the poor and underdeveloped countries and regions.
Owner:戚伟康 +2
Convenient type straw treating device with crushing function and based on internet of things
InactiveCN108311518AIncrease contact areaIncrease fermentation rateBio-organic fraction processingSolid waste disposalElectric machineryInternet of Things
The invention relates to a convenient type straw treating device with a crushing function and based on internet of things. The convenient type straw treating device comprises a shell, a feeding pipe,an air outlet pipe and an electromagnetic valve, wherein the shell is internally provided with a pushing mechanism, a blocking mechanism, a crushing mechanism, a guide pipe, a storage chamber and a reaction chamber; the pushing mechanism comprises a first motor, a fixed rod, a cam, a disc, a gear, a rack, a sliding groove and a pushing plate. The convenient type straw treating device with the crushing function and based on internet of things has the beneficial effects that straws are pushed by the pushing mechanisms, and are crushed by the crushing mechanism simultaneously, so that the strawsare sectioned, further the contact area between the straws and bacteria is enlarged, the fermentation rate is increased and the practicability of the straw treating device is enhanced; an oxygen removing agent is sprayed by an oxygen removing mechanism, and then the content of oxygen in the reaction chamber 7 is maintained to be within 0.1%, so that a good living environment is provided for anaerobic bacteria, the fermentation process can be smoothly conducted, and further the convenience and the market competitiveness of the straw treating device are improved.
Owner:NANJING AITASI INTELLIGENT TECH CO LTD
Method for cultivating microorganisms for biological fermentation bed in indigenous method
ActiveCN103704151AAdaptableThe cultivation method is simpleAnimal housingMicroorganismChinese cinnamon
The invention discloses a method for cultivating microorganisms for a biological fermentation bed in an indigenous method and relates to the technical field of animal husbandry. The method for cultivating the microorganisms comprises the following steps that (1) a matrix is prepared, wherein wheat bran and humus soil are evenly blended; (2) medicinal liquor is prepared, wherein garlic, ginger, liquorice and Chinese cinnamon are respectively dipped in white spirits, so that a garlic spirit, a ginger spirit, a liquorice spirit and a Chinese cinnamon spirit are prepared; (3) the four types of medicinal liquor prepared through the step (2) is evenly blended; (4) the blended medicinal liquor and water are added to the matrix and accumulated for fermentation. According to the method for cultivating the microorganisms for the biological fermentation bed in the indigenous method, the humus soil is adopted for fermentation, so that materials are obtained conveniently, the adaptability of cultures is strong, the activity is high, the method is not limited to time and regions, the phenomena of biological fermentation bed death and biological fermentation bed failure are avoided, the service life of the biological fermentation bed is prolonged, and the cost of the biological fermentation bed is reduced.
Owner:YUANSHI COUNTY LVYUAN ANIMAL HUSBANDRY
Preparation method of cordyceps militaris health-care wine
PendingCN110669618AHigh in nutrientsUnique tasteAlcoholic beverage preparationAdenosineBiotechnology
The invention belongs to the technical field of health care wine preparation, and discloses a preparation method of cordyceps militaris health-care wine. According to the method, fresh cordyceps militaris sporophore is adopted as a raw material, and the cordyceps militaris health-care wine is prepared through fermentation, the rich protein components in cordyceps militaris are converted into smallmolecular substances such as small molecular peptides and amino acids which are easily absorbed by human bodies, the content of functional components such as cordycepin, adenosine and cordyceps polysaccharide in cordyceps militaris is effectively kept, and the defects that in the prior art, the dissolution rate of effective components of cordyceps militaris is low, the content of nutritional components is low, and the taste is poor are effectively overcome. The cordyceps militaris health-care wine obtained by the method disclosed by the invention is high in nutrient content, the cordycepin content can be up to 800mg / L, the adenosine content can be up to 50mg / L, and the cordyceps militaris health-care wine is unique in taste, rich in fragrance and mellow in wine body, and has the effects of resisting fatigue, enhancing the immunity of a human body and the like.
Owner:JIANGSU LONGLIQI BIOSCIENCE CO LTD
Enzyme bath composition and preparation method and application thereof
ActiveCN111166714AHigh organic matterHigh nitrogen contentCosmetic preparationsHair cosmeticsBiotechnologyFermentation
The invention provides an enzyme bath composition and a preparation method and application thereof, and belongs to the technical field of enzyme baths. The enzyme bath composition is prepared from theraw materials of a base material, rice bran, corn, yeast, bacillus subtilis, deodorizing bacteria, water and the like, wherein, yeast and bacillus subtilis are mainly used as fermentation bacteria toferment the base material, the deodorizing bacteria is mainly for degrading odor that may be produced by yeast and bacillus subtilis, and rice bran and corn mainly provide a large amount of nutrientsfor yeast, bacillus subtilis and the deodorizing bacteria to ensure the smooth progress of the fermentation process. Through the coordination of the raw materials, the enzyme bath composition is highin organic matter and nitrogen content, the organic matter in the enzyme bath composition can be fully decomposed by yeast, bacillus subtilis, the deodorizing bacteria and other bacteria into beneficial small molecules such as enzymes that are more easily absorbed by a human body so as to enhance the health care effect of the enzyme bath composition, meanwhile, the enzyme bath composition is fragrant in smell, and a good experience for a user is ensured.
Owner:河南崤函生物科技有限公司 +1
Prefinished combined pleated membrane air filter
ActiveCN105561697BSatisfy the requirements of air intakeImprove filtration efficiencyDispersed particle filtrationTransportation and packagingExhaust valveFiltration
Owner:RES INST OF PHYSICAL & CHEM ENG OF NUCLEAR IND
Nutrient soil for organic camellia oleifera cultivation
InactiveCN112021138ASimple structureImprove fertilityMagnesium fertilisersExcrement fertilisersCamellia oleiferaEucalyptus oil
The invention discloses nutrient soil for organic camellia oleifera cultivation, and belongs to the field of organic camellia oleifera. The nutrient soil is prepared from the following components in parts by weight: 50-70 parts of red soil, 7-10 parts of tea seed meal, 10-20 parts of animal manure, 2-5 parts of sepiolite powder, 2-4 parts of weathered coal, 3-4 parts of eucalyptus oil, 4-6 parts of wood dust, 0.5-2 parts of microbial population, 1-3 parts of sawdust, 2-4 parts of vinasse, 3-7 parts of mushroom residue, 5-10 parts of turf and 4-7 parts of perlite. The nutrient soil for the organic camellia oleifera cultivation is specially used for camellia oleifera planting, can serve for organic camellia oleifera production and has the advantages of high efficacy and low cost.
Owner:湖南桓顺农业有限公司
Mixed fermented fruit wine of yellow skin leaves and yellow skin fruit and processing method thereof
ActiveCN107354059BFully contactedThe fermentation process went wellAntipyreticAnalgesicsBiotechnologyFruit wine
The invention discloses Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and a processing method thereof. The processing method comprises the following steps: (1) screening Chinese wampee leaves and Chinese wampee fruits; (2) preparing fermented juice; (3) performing early-stage separated fermentation; (4) performing later mixed fermentation; (5) performing aging; and (6) preparing a finished product. By adopting the method, Chinese wampee leaves and Chinese wampee fruits are mixed to make fermented wine for the first time, and the key problems of juice preparation, enzyme treatment, early-stage separated fermentation, later mixed fermentation, filtering and the like are mainly solved. High-temperature treatment is avoided in the whole process, so that on the basis that the quality of fermented wine is ensured, flavor substances and active components in the Chinese wampee leaves and the Chinese wampee fruits are not damaged. Wine residues are maintained in a fermentation system all the time, so that the faint scent of the Chinese wampee leaves, the fruit fregrnace of the Chinese wampee fruits and the special fragrance of fermented wine are generated; and meanwhile, antioxidation active substances in raw materials are maintained, and the fruit wine has the effects of invigorating the stomach and removing food retention, circulating qi and relieving pain, quenching cough and relieving asthma and the like.
Owner:SOUTH CHINA UNIV OF TECH
A sludge self-sustaining smoldering and high-temperature aerobic fermentation composite disposal process and equipment
ActiveCN111425868BReduce energy consumptionIncrease processing rateBio-organic fraction processingClimate change adaptationSludgeProcess engineering
The invention discloses a sludge self-sustaining smoldering and aerobic biological fermentation compound disposal process and equipment, which belongs to the related technical process in the field of domestic waste disposal, and is mainly aimed at the non-toxic treatment of municipal sludge and other organic wastes with high moisture content and low calorific value. Disposal of harmful resources. The feature of the process is that by combining the two disposal technologies of self-sustaining smoldering and aerobic fermentation composting, the sludge disposal capacity can be improved, the energy consumption of the aerobic biological fermentation process can be reduced, and the advantages of the technologies can be complemented; the sludge ash produced by smoldering and fermentation The generated organic fertilizer can be used in combination, so as to increase the sludge disposal rate, reduce the energy consumption of the sludge disposal system, reduce the biological fermentation cycle, and increase the diversity of sludge resource products.
Owner:HUAZHONG UNIV OF SCI & TECH
System and method for treating black and odorous water bottom sludge in rural areas
ActiveCN111333282BProtect environmentLow costBiological sludge treatmentContaminated waterways/lakes/ponds/rivers treatmentProcess engineeringSlurry
The invention discloses a system and method for treating black and odorous water bottom sludge in rural areas. The system mainly includes: a bottom sludge pretreatment module, a bottom sludge middle section treatment module and a bottom sludge final treatment module; the bottom sludge pretreatment module includes: A mud-taking unit and a concentration unit; the mud-taking unit includes a sand and gravel garbage separator, and the concentration unit includes: an automatic dosing machine, a mixer, a mud-water separator and a tail water treatment machine; the middle section of the bottom mud treatment module mainly includes Fermentation unit, the fermentation unit includes: a pollution degree monitor, an aerobic fermentation tank, a fermentation bacteria feeding machine, a stirring aerator; the bottom sludge final treatment module includes: a filter press, a dryer, a pulverizer, a charging machine and filter, this system can reuse the water body sediment as fertilizer, which is more environmentally friendly and has simple processing steps, which is suitable for widespread promotion.
Owner:中日友好环境保护中心 +1
Process method and device for coupling acetone-butyl alcohol fermentation and separation
InactiveCN102174371BThe fermentation process went wellAvoid coolingBioreactor/fermenter combinationsBiological substance pretreatmentsAlcoholBoiling point
The invention discloses a device for coupling acetone-butyl alcohol fermentation and separation. The device consists of a fermentation tank, an extraction tower, a heater and a condenser, wherein the extraction tower is arranged at the upper part of the fermentation tank and is communicated with the fermentation tank; the heater is arranged at the upper part of the extraction tower; and the condenser is communicated with the top part of the extraction tower. Acetone-butyl alcohol fermentation liquor in a conventional fermentation tank is added into the fermentation tank of the coupling device or is directly used for performing acetone-butyl alcohol fermentation in the fermentation tank of the coupling device; an extracting agent with a high boiling point is filled in the extraction tower; the acetone, the butyl alcohol and the ethanol generated through the fermentation are extracted into the extracting agent, and move upwards under the driving of the concentration difference and density difference between the generated acetone, butyl alcohol and ethanol and the extracting agent; and the heater is used for heating the extracting agent at the inner upper part of the extraction tower so that the acetone, the butyl alcohol and the ethanol dissolved in the extracting agent are distilled out continuously. According to the method provided by the invention, not only can the product inhibition of the acetone-butyl alcohol fermentation be effectively eliminated, the product yield and the raw material utilization ratio of the acetone-butyl alcohol fermentation be improved, but also the production energy consumption and cost can be effectively reduced.
Owner:ENERGY RES INST OF SHANDONG ACAD OF SCI
Enzyme bath composition and preparation method and application thereof
ActiveCN111166714BHigh nitrogen contentImprove health benefitsCosmetic preparationsHair cosmeticsBiotechnologyFermentation
The invention provides an enzyme bath composition, a preparation method and application thereof, and relates to the technical field of enzyme bath. The enzyme bath composition is prepared by using raw materials such as base material, rice bran, corn, yeast, Bacillus subtilis, deodorizing bacteria and water, wherein the yeast and Bacillus subtilis are mainly used as fermenting bacteria to ferment the base material, deodorizing The main purpose of the bacteria is to degrade the odor that may be produced by yeast and Bacillus subtilis. Rice bran and corn mainly provide a large amount of nutrients for yeast, Bacillus subtilis and deodorizing bacteria to ensure the smooth progress of the fermentation process. The enzyme bath composition has high organic matter and nitrogen content, and the organic matter in the enzyme bath composition can be fully decomposed by fungi such as yeast, Bacillus subtilis, and deodorizing bacteria into beneficial small molecules such as enzymes that are more easily absorbed by the human body. , thereby enhancing the health care efficacy of the enzyme bath composition, and at the same time, the enzyme bath composition has a fragrant taste, which ensures a good user experience.
Owner:河南崤函生物科技有限公司 +1
A biodegradable sludge composting fermentation conditioner and its application
InactiveCN104496569BReduce fermentation operating costsFast compostingBio-organic fraction processingClimate change adaptationSludge compostFermentation
The invention relates to a biodegradable sludge-compost fermentation conditioning agent. The sludge-compost fermentation conditioning agent comprises an organic conditioning agent and decomposed sludge with the mass ratio of 1:4-10. In order to promote decomposing of compost, accelerate heating of compost, shorten fermentation period and effectively reduce odor for promote smooth performing of the fermentation process, a sludge compost additive can be added according to the circumstance. The addition amount of the sludge compost additive is 0.05%-1% by weight of decomposed sludge. The conditioning agent is biodegradable, free of residue, free of secondary pollution, high in mechanical strength and good in water adsorption property, is capable of effectively improving the sludge compost structure and improving oxygen diffusion efficiency, and also is recyclable through screening, helps to reduce the usage amount of the fresh conditioning agent and reduce sludge processing cost, and has good environment benefit and considerable economic benefit.
Owner:上海众邦盛环保科技有限公司
Method for brewing bamboo leaf wine rich in bamboo leaf flavonoids
InactiveCN110760411ABroad market application prospectsHigh yieldMicroorganism based processesAlcoholic beverage preparationHorticultureYield (wine)
The invention discloses a method for brewing bamboo leaf wine rich in bamboo leaf flavonoids. The method comprises the following steps: steaming the soaked rice, cooling the material to 30-40 DEG C, adding improved yellow rice wine yeast and bamboo leaf powder, uniformly stirring the materials, fermenting the materials in a jar, adding sterile water after fermentation is started for 1-2 days, fully stirring to just submerge the materials, adding a compound enzyme preparation, continuously fermenting the materials for 10-30 days, smelling wine aroma, filtering, and pasteurizing, thereby obtaining the product. The bamboo leaf wine is prepared by utilizing improved yellow rice wine koji and an enzymolysis technology; the bamboo leaf wine is rich and mellow in wine body and has the special fresh scent of bamboo leaves, the wine yield of every 100 jin of rice is 150-180 jin, the alcoholic strength is 12-18 degrees, the content of bamboo leaf flavone reaches 2.5-5 mg / ml, and the technical indexes such as flavor, wine yield and bamboo leaf flavone content are far higher than those of common methods. The method is convenient for industrialization, large-scale and standardized implementation, and has a wide market application prospect.
Owner:胡江宇
The method and application of preparing high ester bond humic acid preparation by Clostridium beijerinckii
ActiveCN109504713BReduce inhibitionFermentation went wellMicroorganism based processesAccessory food factorsPancrelipaseIntestino-intestinal
A method and application of using Clostridium bejejejerinckii to prepare high-ester bond humic acid preparations, which is to add sodium humate to the fermentation system of Clostridium bejejejerinckii, and use lipase to ferment the butyric acid and humic acid formed by Clostridium bejejejerinckii The phenolic hydroxyl group in sodium undergoes an esterification reaction, which reduces the concentration of butyric acid in the fermentation broth and reduces the inhibitory effect of butyric acid accumulation on the fermentation process of Clostridium beijerinckii. The presence of sodium humate prolongs the fermentation time and product accumulation of Clostridium beijerinckii. The high-ester bond humic acid formed by sodium humate and butyric acid can be directly used as an intestinal health additive product. After entering the intestinal tract, humic acid and butyric acid are released under the action of pancreatic lipase to promote intestinal health.
Owner:QILU UNIV OF TECH +1
High-salt-tolerant saccharomyces cerevisiae strain as well as construction method and application thereof
PendingCN111218409AStrong salt toleranceImprove growthFungiMicroorganism based processesAspergillus oryzaeYeast strain
The invention provides a high-salt-tolerant saccharomyces cerevisiae strain as well as a construction method and application thereof. In the technical solution, an oleic acid synthase encoding gene ofaspergillus oryzae 3042 is extracted and transformed into a natural yeast strain through a vector, and the obtained recombinant strain individually expresses oleic acid synthase derived from the aspergillus oryzae 3042; based on the morphological characteristics and search results of a 26S rRNA gene sequence in Genbank, the strain is identified as saccharomyces cerevisiae; experimental verification shows that the strain provided by the invention can grow and reproduce in a high-salt environment of soy sauce brewing, and has a higher content of unsaturated fatty acids compared with current strains; and the strain provided by the invention is used as a soy sauce brewing strain, the smooth progress of the fermentation process under high-salt conditions can be ensured, the fermentation cyclecan be shortened to a certain extent, and the product has a higher content of unsaturated fatty acids, and is an excellent strain for soy sauce brewing.
Owner:JIANGXI SCI & TECH NORMAL UNIV
A kind of pineapple glutinous rice wine and preparation method thereof
ActiveCN106085729BSolve the problem of insufficient sugar contentAdd flavorAlcoholic beverage preparationMicroorganism based processesCellulosePectinase
The invention discloses a pineapple-glutinous rice wine and a preparation method thereof. The preparation method comprises the following steps: 1) washing pineapple peel residues, adding cellulose for carrying out enzymolysis for 1-2h, adding vitamin C for protecting color, performing hot blanching for 20-30 min, and pulping; 2) steaming and boiling glutinous rice into dried rice, paving and cooling, then adding distiller's yeast and evenly stirring, and sugaring for 2-3 days at the temperature of 25-30DEG C; 3) adding pectinase into the pineapple peel residue pulp, then adding into sugared rice, then adding alcohol yeast, continuously fermenting for 3-5 days at the temperature of 25-30DEG C, performing ultrasonic treatment for 20-30 minutes, and treating twice to three times; 4) after fermenting, filtering with gauze to obtain wine liquor, adding a compound clarifying agent into the wine liquor, and clarifying; and 5) aging the clarified wine liquor for 3-5 days, performing ultrasonic aging treatment for 30-50 minutes, and treating twice to three times. The prepared pineapple-glutinous rice wine has gold yellow color, contains soft pineapple flavor and lightly fragrant yellow rice wine aroma, and is also rich in flavonoids, thus being a health-care fruit wine with nutrition.
Owner:AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Household food waste microbial decomposition device
InactiveCN109180232AAvoid pollutionEnsure anaerobic fermentation environmentClimate change adaptationOrganic fertilisersDecompositionHigh water content
The invention discloses a household food waste microbial decomposition device. According to the characteristic of high water content of household kitchen wastes, the device utilizes a partition platefor separating solid raw materials and liquid raw materials of household kitchen wastes and a strain is sprayed for fermentation. A sealing device and an exhaust pipe with a U-shaped water seal are installed on a fermentation barrel lid so that an anaerobic fermentation environment is ensured. Gas produced by fermentation is discharged through the water seal. Through the water seal, air in a roomdoes not enter the fermentation barrel so that the anaerobic fermentation environment is guaranteed and the fermentation process is smooth. An expandable air bag is installed at the outer end of the U-shaped water seal pipe opening and prevents gas produced by fermentation from polluting air in a gas pollution chamber. The fermentation exhaust gas is collected. After seal fermentation for 1-2 weeks, a yeast flavor or a wine flavor is produced so that the fermentation is finished. The fermented material can be used as organic fertilizer so that the harmless recovery and recycling of household kitchen wastes are realized.
Owner:王德桢
Ultrasonic preparation method for bamboo leaf-stuffed wine
InactiveCN110713882ABroad market application prospectsHigh yieldAlcoholic beverage preparationChemistryUltrasonic oscillation
The invention discloses an ultrasonic preparation method for bamboo leaf-stuffed wine. The ultrasonic preparation method comprises the steps: steaming soaked rice, then performing cooling to 30-40 DEGC, adding improved yellow wine yeast and bamboo leaf powder, performing even mixing through grabbing, then putting the mixture into a tank for fermentation, adding sterile water after 2 days of fermentation, performing full stirring so as to make the sterile water immerse the material just, adding a complex enzyme preparation, keeping fermentation for another 12-35 days until emergence of wine smell, then performing ultrasonic oscillation for 1-5 hours, using the cavitation effect of ultrasound waves to strengthen mass transfer, and finally performing filtration with a microporous filter membrane of 0.45 microns so as to obtain the product. The bamboo leaf-stuffed wine is prepared through the improved yellow wine yeast and an enzymatic hydrolysis technology, the wine is full and mellow, and has special fragrance of bamboo leaves, the output of the wine per 100 kg of rice is 150-180 kg, and the alcohol content is 12-18% by volume; and the content of bamboo leaf flavonoid is 2.5-5 mg / ml, the flavor, wine yield, content of bamboo leaf flavonoid and other technical indicators of the bamboo leaf-stuffed wine are much higher when the bamboo leaf-stuffed wine is compared with wine whichis prepared by using an ordinary method.
Owner:胡江宇
Novel cylinder unpowered automatic mixing anaerobic fermentation reactor
ActiveCN104031828BHigh exit heightRealize the stirring functionBioreactor/fermenter combinationsBiological substance pretreatmentsBiochemical engineeringFermentation
The invention relates to a novel cylinder unpowered automatic mixing anaerobic fermentation reactor. The anaerobic fermentation reactor comprises a reaction body outer cylinder and a reaction body inner cylinder, a flange is arranged at the top of the reaction body outer cylinder, and the anaerobic fermentation reactor is characterize in that a feed pipe and a gas guide pipe are arranged in the reaction body inner cylinder, a gas inlet pipe communicated with the gas guide pipe is arranged on the flange; the upper part of the reaction body outer cylinder is provided with a discharge outlet communicated with the external, a gas outlet communicated with the cavity between the reaction body outer cylinder and the reaction body inner cylinder is arranged on the flange, and a U-shaped tube having an upward opening and used for communicating the inside of the reaction body inner cylinder with the external cavity is arranged on the reaction body inner cylinder. According to the anaerobic fermentation reactor disclosed by the invention, by virtue of the gas guiding effect of the U-shaped pipe, the periodic stirring of the fermentation substrate is achieved, the structure is simple, the electric energy is not needed to maintain the reaction and thus the unpowered stirring reactor is of great significance for being applied in the poor and underdeveloped countries and regions.
Owner:戚伟康 +2
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