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Application process of fermentation container

A fermentation container and process technology, which is applied in the field of use technology of fermentation containers, can solve the problems of complicated methods, reduce the nutritional value and efficacy of products, etc., and achieve the effects of simple and easy operation, and maintaining nutritional value and efficacy.

Inactive Publication Date: 2020-10-16
聂世喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art, and provides a process for using a fermentation container to solve the problem that the nutritional value and efficacy of the product are reduced during the use of the existing fermentation equipment and technology; the problem of complicated methods used at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Weigh a certain number of food raw materials, and clean and cut into pieces;

[0018] (2) Add the above-mentioned food raw materials in parts by weight, purified water and old yeasts weighed in parts according to the predetermined requirements to the fermentation container, mix well and seal it for 7 days to ferment. During fermentation, keep away from light and ensure that the temperature is 10°C;

[0019] (3) Stir fully once a day from the eighth day, let it continue to ferment for 30 days, keep away from light and keep the temperature at 10°C during fermentation;

[0020] (4) According to step (3) after 30 days of fermentation, seal the fermentation container and keep it at room temperature and away from light. After 180 days, open the container cover and see a white bacterial film on the surface, which means the fermentation is successful.

[0021] The food raw materials in the step (1) are pears, garlic, wormwood, artemisia annua, tobacco leaves, spring leaves...

Embodiment 2

[0024] (1) Weigh a certain number of food raw materials, and clean and cut into pieces;

[0025] (2) Add the above-mentioned food raw materials in parts by weight, purified water and old yeasts weighed in parts according to the predetermined requirements to the fermentation container, mix well and seal it for 7 days to ferment. During fermentation, keep away from light and ensure that the temperature is 20°C;

[0026] (3) Stir fully once a day from the eighth day, let it continue to ferment for 30 days, keep away from light and keep the temperature at 15°C during fermentation;

[0027] (4) According to step (3) after 30 days of fermentation, seal the fermentation container and keep it at room temperature and away from light. After 180 days, open the container cover and see a white bacterial film on the surface, which means the fermentation is successful.

[0028] The food raw materials in the step (1) are pears, garlic, wormwood, artemisia annua, tobacco leaves, spring leaves...

Embodiment 3

[0031] (1) Weigh a certain number of food raw materials, and clean and cut into pieces;

[0032] (2) Add the above-mentioned food raw materials in parts by weight, purified water and old yeasts weighed in parts according to the predetermined requirements to the fermentation container, mix well and seal it for 7 days to ferment. During fermentation, keep away from light and ensure that the temperature is 15°C;

[0033] (3) From the eighth day, fully stir once a day, let it continue to ferment for 30 days, keep away from light and keep the temperature at 12°C during fermentation;

[0034] (4) According to step (3) after 30 days of fermentation, seal the fermentation container and keep it at room temperature and away from light. After 180 days, open the container cover and see a white bacterial film on the surface, which means the fermentation is successful.

[0035] The food raw materials in the step (1) are pears, garlic, wormwood, artemisia annua, tobacco leaves, spring leave...

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Abstract

The invention provides an application process of a fermentation container. The application process comprises the following steps: weighing food raw materials and performing processing on the food rawmaterials into blocks; adding the food raw materials, weighed purified water and weighed aged saccharomycetes into a fermentation container in parts by weight, carrying out fully and uniformly mixing,and performing sealing for 7 days for fermentation; fully stirring once every day from the eighth day; after fermenting for 30 days, sealing the fermentation container, ensuring normal temperature and keeping out of the sun, and after 180 days, opening the container cover to see that a white bacterial film is formed on the surface, so that the fermentation is successful. Compared with the prior art, the preparation method has the advantages that effective ingredients of food cannot be lost in the using process, various cellulase and protease which are beneficial to human bodies cannot be inactivated, and the nutritional value and the efficacy of the product are maintained; and meanwhile, the used method is complex and easy to operate.

Description

technical field [0001] The invention relates to the field of fermentation, in particular to a process for using a fermentation container. Background technique [0002] Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites. Fermentation is sometimes also written as ferment, and its definition varies depending on the occasion of use. The so-called fermentation usually refers to a certain decomposition process of organisms for organic matter. Fermentation is a biochemical reaction that human beings came into contact with earlier, and it is widely used in food industry, biology and chemical industry. It is also the basic process of bioengineering, that is, fermentation engineering. The research on its mechanism and process control is still going on. [0003] Anaerobic respiration of microorganisms such as yeast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/00A23L19/00A23L5/10A23L5/20C12R1/645
CPCA23V2002/00A23L5/10A23L5/20A23L19/00C12P1/00C12N1/145C12R2001/645A23V2300/24
Inventor 聂世喜
Owner 聂世喜
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