609 results about "Lactarius" patented technology

The invention relates to a litchi fruit vinegar beverage and a production method thereof. The production method comprises the following steps of: removing shells and kernels of fresh litchis, and crushing the pulp to squeeze a juice; defecating the juice at a low temperature; separating the litchi juice; adding lactic acid bacteria into the litchi juice to perform fermentation for the first time; performing cross flow filtration to remove the lactic acid bacteria, and adding wine yeast into the litchi juice to perform fermentation for the second time; adding acetic acid bacteria into the litchi juice to perform fermentation for the third time to obtain a litchi raw vinegar; mixing the raw vinegar with a fruit juice, fructo-oligose (prebiotics), honey, purified water and the like in certain proportion; and filtering the mixture through an ultrafiltration membrane and performing aseptic canning to obtain the litchi fermented vinegar beverage. The litchi fruit vinegar beverage has a unique production process, and after multi-bacteria, low-temperature and long-time fermentations, the produced vinegar beverage has strong litchi fruit aroma and thick mouthfeel integrates nutritional and health-care functions, and is a novel nutritious, cosmetic and pollution-free green beverage.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention provides a high-yield cultivation method for sugarcanes. The high-yield cultivation method includes directly applying raw materials of green manure into newly excavated sugarcane furrows; allowing the raw materials of the green manure to ferment under film covering closed conditions for 15-25 days; lifting each mulching film to a side of the corresponding sugarcane furrow after the raw materials ferment and become thoroughly decomposed; adding compound fertilizers into the sugarcane furrows; covering soil on the compound fertilizers; planting sugarcane seedlings. The raw materials of the green manure comprise, by weight, 300-500 parts of broken sugarcane leaves, 300-500 parts of silt from fish ponds, 200-300 parts of farmyard manure, 200-300 parts of bran hulls, 100-200 parts of sweet potato residues, 50-100 parts of yeasts and 20-50 parts of lactic acid bacteria. Sugarcane buds are soaked in mixed solution for 18-24h to obtain the sugarcane seedlings, and the mixed solution comprises 6-24 parts of quicklime, 1-1.5 parts of gibberellin missible oil and 800-1200 parts of water. The high-yield cultivation method for the sugarcanes has the advantages of high bud ratio, low fertilizer and pesticide consumption in planting procedures and capabilities of obviously increasing the yield of the sugarcanes and obviously improving the quality of the sugarcanes.

The invention relates to the field of agricultural product processing, in particular to an instant preserved flowering cabbage and a production method thereof. The method comprises the following steps of: firstly, preprocessing cruciferous brassica mustard leaf serving as a main raw material; then performing pickling, tank transferring, airing, embrittlement, pure lactic acid bacteria fermentation, nitrite removal, packaging and sterilization; and finally obtaining the instant preserved flowering cabbage, wherein dehydration and / or blending can be performed before packaging. The method has the advantages of low cost and simple process. The instant preserved flowering cabbage produced by the method has the advantages of unique mouthfeel, crisp texture, brownish yellow color and aromatic flavor, wherein the water content is 22 to 45 percent; the salt content is 2 to 6 percent, the total acid content (accounting by lactic acid) is less than or equal to 1 percent; the peroxide value (accounting by fat) is less than or equal to 20 meq / kg; and the ammoniacal nitrogen content is 0.15 to 0.16 percent.

The invention relates to a rice seedling raising medium and a rice seedling production method and belongs to a rice seedling raising medium and a rice seedling production method. The medium is prepared by a formula comprising 60 to 80 percent of 40 to 60 mesh crushed coin straw, 15 to 25 percent of industrial paper pulp processing waste slag liquid and 5 to 15 percent of 40 to 60 mesh industrial fluidized bed furnace ground slag and by a method comprising material preparation, raw material crushing and fermentation, wherein the fermentation is to add 0.5 kilogram of mixed solution of saccharomycetes and lactic acid bacteria in a ratio of 0.35:0.65 into each 1,000 kilograms of the crushed corn straw, mix the solution, dry the mixture and stir the mixture. In the invention, the problem of damaging vegetation during soil digging for raising seedlings and the problem of difficult soil digging are solved, the production processes of soil digging, soil sieving, acid regulation, fertilizer mixing, medicament mixing and the like are avoided, and the labor intensity of rice farmers is relieved. In the invention, a new approach is provided for utilizing straw resource, realizing energy conservation, emission reduction and agricultural circular economy.

The present invention relates to a caramel-flavor jam and a preparation method thereof. The caramel flavor jam is prepared from the following raw materials, by weight: 1 to 2 parts of salvia miltiorrhiza, 2 to 2.5 parts of corn stigma, 1.5 to 3 parts of taraxacum mongolicum, 2 to 4 parts of gynostemma pentaphyllum, 1 to 2 parts of lotus leaf, 1 to 1.5 parts of habenaria ciliolaris, 2 to 2.5 parts of orthosiphon sinensis, 100 to 120 parts of apple, 150 to 160 parts of dragon fruit, 30 to 35 parts of milk, 7 to 8 parts of sesame, 20 to 24 parts of lotus seed, 15 to 17 parts of mung bean, 10 to 12 parts of raisin, 16 to 17 parts of nata de coco, 30 to 35 parts of white sugar, 10 to 12 parts of peanut oil, 0.5 to 0.7 part of lactic acid bacteria and 8 to 10 parts of nutritional additives. According to the present invention, the caramel-flavor jam has the advantages of sweet and delicious taste, delicate mouthfeel, unique flavor and rich nutrients. Multiple fruits are added to supply the human body with vitamins, and the lotus seeds and mung beans contain abundant proteins, dietary fibers and minerals, so that the nutritional value of the jam is significantly increased. Furthermore, the caramel-flavor jam contains multiple Chinese medical herbs, thereby being capable of providing the efficacy of blood nourishing, nerve calming, liver fire clearing, bile draining, qi benefiting and spleen strengthening if taken regularly.

The invention discloses fermented coarse cereal food and a preparation method of the fermented coarse cereal food. The fermented food is composed of the following coarse cereal materials in parts by weight: 100g of sorghum, 100g of millet, 100g of buckwheat, 100g of oat, 100g of barley, 100g of black rice, 100g of proso millet, 150g of coix seed, 20g of green bean, 20g of phaseolus angularis, 10g of broad bean, 10g of pea, 5g of cowpea, 100g of black bean and 13g of zymophyte. The coarse cereals adopted by the preparation method provided by the invention are completely pure natural materials, thereby being free from tonic or by effect, lactic acid bacteria is used for guaranteeing delicious and soft taste for the fermented food, and the fermented food can promote gastrointestinal peristalsis, improve digestive ability, add appetite and prevent diseases.

The invention relates to a method for preparing a lucid ganoderma sporophore fermented product, the fermented product and application thereof. The method provided by the invention comprises the following steps: mixing lucid ganoderma sporophores and water and pulping to obtain lucid ganoderma pulp; inoculating a yeast in the lucid ganoderma pulp and fermenting at 20 to 30 DEG C for 48 to 72h in adark place, so as to obtain a lucid ganoderma fermented solution; inoculating lactic acid bacteria into the lucid ganoderma fermented solution and fermenting at 40 to 43 DEG C for 48 to 72h; after fermentation is finished, obtaining the lucid ganoderma sporophore fermented product. The method provided by the invention can be used for preparing the lucid ganoderma sporophore fermented product withhigh nutrient value, strong anti-oxidization performance and good whitening effect.

The invention relates to a preparation method for rhodiola rosea ferment by using red ginseng and a composition containing the same and capable of improving fatigue and increasing exercise capacity, and specifically relates to a preparation method of the rhodiola rosea ferment. To prepare the rhodiola rosea ferment, the method comprises a first step of mixing a red ginseng extract in a rhodiola rosea extract or mixing the rhodiola rosea and the red ginseng to prepare a mixed extract of the rhodiola rosea and the red ginseng; and a second step of inoculating lactic acid bacteria in the mixed extract of the rhodiola rosea and the red ginseng for fermentation. The invention also relates to health functional food or a pharmaceutical composition which can recover the fatigue and increase the exercise capacity, with the rhodiola rosea ferment prepared by the method as an effective component.

The plum food producing process includes the following steps: 1. preparing materials including golden plum, crastinus leaf, Luomeng fruit, lactic acid bacteria, sickle senna, Puer tea, licorice and plum powder in certain weight proportion; 2. washing golden plum; 3. scouring golden plum with salt solution to eliminate sour and astringent taste and dewatering; 4. curing with sugar and Luomeng fruit for 12-36 hr; 5. applying lactic acid bacteria, crastinus leaf, Puer tea, sickle senna and plum powder; and 6. sterilizing and applying licorice powder. The plum food of the present invention has the functions of resisting obesity, promoting gastrointestinal peristalsis, promoting excretion, eliminating toxin and nursing skin.

The invention relates to saccharification processing technology of jerusalem artichoke by utilizing high-quality fructose biomass as a raw material and strain selection and technology optimization for producing mannitol by taking jerusalem artichoke as carbon source through fermentation. The method comprises the following steps: 1) crushing jerusalem artichoke tuber into coarse particles, filtering after water leaching and enzymolysis for 6 hours, supernating at 42 DEG C, rotating, evaporating and concentrating to obtain saccharification jerusalem artichoke juice with high concentration of fructose; 2) establishing high performance liquid chromatography analysis and detection conditions which can synchronously analyze the content of fermentation liquor substrate (glucose and fructose) and products (mannitol); and 3) inspecting the capacity for producing lactic acid and mannitol through fermentation by seven lactic acid bacteria by utilizing saccharification jerusalem artichoke juice with different concentration of total sugar, thus determining lactic acid bacteria with high transformation rate and production intensity of fructose, and optimizing production fermentation conditions and the highest concentration of tolerant substrate. Through feed-batch fermentation, production efficiency can be improved and mannitol can be continuously produced in large scale. The method not only generates no byproduct of sorbitol, but also has low production cost, wide raw material sources, simple technology, and mature technical route and can be implemented in industrialization.

The invention belongs to the technical field of drinks and discloses fermented soybean milk, fruit juice soymilk and a preparation method of the fermented soybean milk and the fruit juice soymilk. The method comprises the following steps of: preparing raw soybeans, sequentially performing sorting, washing, soaking, cooking, beating, separating and filtering treatments on the raw soybeans, homogenizing, sterilizing, cooling to the temperature of 40-45 DEG C, and adding lactic acid bacteria and milk sugar for fermenting in 12-16 hours to obtain the fermented soybean milk; and on the basis of taking the raw soybeans, the lactic acid bacteria, the milk sugar, sugar, a thickening agent, a sweetener, milk, nattokinase, fruit juice, acid, buffer salt, essence and water as raw materials, preparing the fermented soybean milk, mixing, performing a constant volume process, blending, homogenizing, sterilizing and cooling to obtain the fermented soymilk. According to the invention, the amount of the soybean beany flavor in the product is reduced by 80-90%, the fruit juice is added to the soybeans so as to complement each other and enable the taste to be blander and delicate, in addition, the nattokinase is added to the soymilk, so that the nutrition of the product can be improved; the product can be placed at a room temperature for 6 months with stable state, no bleeding and a deposition rate of less than 1%.

The invention discloses sesame white spirit and a preparation method thereof. The sesame white spirit is prepared from the following raw materials in parts by weight: 400-450 parts of waste distiller's grains, 100-110 parts of rice, 100-110 parts of chaff, 10-11 parts of enteromorpha, 20-22 parts of sesame, 3-4 parts of the root of polygonum multiflorum, 2-3 parts of semen cuscutae, 4-5 parts of cornu cervi pantotrichum, 4-5 parts of the fruits of Chinese wolfberry, 25-30 parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol, and 0.5-0.7 part of xylo-oligosaccharide. According to the sesame white spirit and the preparation method thereof, the waste distiller's grains are taken as the raw material for preparing the white spirit, so that the production chain of a yellow rice wine plant is extended, and the prepared white spirit is mellow and plump, and long in aftertaste; the chaff is subjected to puffing treatment, so that the raw material is loose; the tea polyphenol with selective bacteriostatic action is added, so that bacteria, such as lactic acid bacteria, capable of generating acid is inhabited, while bacterial colony balance of fungi, such as mould, is maintained, and therefore, the problem that the acid content of the fermented materials increases rapidly during stacking and fermenting is solved; the added xylo-oligosaccharide can protect the liver, and in addition, the sesame white spirit also can black hair.

The invention discloses a preparation method of sweet soybean paste, which comprises the following steps: (1) mixing and stirring raw materials and water to obtain a mixture 1; (2) steaming the mixture 1, and cooling the mixture 1 to room temperature; (3) inoculating a yeast starter to obtain a mixture 2; (4) performing low-temperature fermentation of the mixture 2 at 38-45 DEG C to obtain a mixture 3; (5) performing high-temperature fermentation of the mixture 3 at 45-52 DEG C to obtain a mixture 4; and (6) cooling the mixture 4 to 34-38 DEG C, and performing post fermentation to obtain the sweet soybean paste. The raw materials contain standard wheat flour, soybean powder and bran; and after the mixture 4 is cooled to 34-38 DEG C, the mixture 4 is mixed with Saccharomyces cerevisiae and / or lactobacilli, and then post fermentation is performed.

The invention relates to a method for preparing pineapple peel residue fruit vinegar, which comprises the following steps: crushing pineapple peel residues to obtain a pineapple serum with granule diameters smaller than 5 millimeters; using 15 to 18 percent of sticky rice syrup to replace white sugar to adjust the mixed residue fermentation liquor sugar degree to 14 degrees Bx; adopting a mixed culture fermentation method of alcohol microzymes, flavor enhancing microzymes, lactobacilli, and the like to carry out alcoholic fermentation and acetic fermentation, and obtaining raw vinegar by aging; and blending the raw vinegar into a fruit vinegar drink by diluting and fermenting. The vinegar drink has smooth and dense mouth feelings, soft and tasty sourness and special faint scent taste of the pineapples and the sticky rice, and has no green odor and harsh taste of the conventional method, so the taste and the quality are obviously improved. In the period of the alcoholic fermentation, fermentation requirements can be achieved within only two days, and the fermentation cycle is obviously shortened. In addition, after the alcoholic fermentation, most celluloses of the pineapple peel residues are utilized, deposited residues are few, and the utilization rate of the peel residues is high. The method has the advantages of simple process, short production cycle and low energy consumption, and opens a novel technical approach to the high-value integrated processing and utilization of the pineapple peel residues.

The present invention belongs to the field of food health care and particularly relates to a preparation method and an application of glucan fruit and vegetable enzymes. The preparation method comprises the following steps: (1) fruits and vegetables are cleaned, the cleaned fruits and vegetables are dried, and the dried fruits and vegetables are crushed to obtain a mixed fruit and vegetable liquid; (2) sugar is added into the mixed fruit and vegetable liquid, yeast is inoculated, the mixed fruit and vegetable liquid is sealedly fermented, and when a pH is less than 4.5, a first fermentation liquid is obtained; (3) glucan is added into the first fermentation liquid at a weight percentage, compound lactic acid bacteria are inoculated to conduct a second fermentation, the compound lactic acid bacteria comprise lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and bacillus aceticus, the fermented liquid is sealedly fermented, and when a pH is less than 4.0, a second fermentation liquid is obtained; and (4) the second fermentation liquid is filtered or centrifuged and a filtrate / a supernatant is sterilized to prepare the glucan fruit and vegetable enzymes. The glucan fruit and vegetable enzymes have a function of enhancing immunity, can be developed into health-care food, functional food and food with special medical purposes and are suitable for a long-term prevention and health-care consumption of population with low immunity.

A bagged bamboo shoot with delicious taste is prepared from the canned bamboo shoot through cutting, fermenting, cleaning with diluted saline, rinsing, dewatering, flavoring, and loading it in bags, adding flavoring oil, vacuum sealing, sterilizing by high-temp water and cooling.

The invention discloses a method for preparing a fig vinegar beverage by using multi-strain mixed fermentation. The method comprises the following steps: (1) preparing materials, namely selecting squashy figs, removing rotten and worm-damaged figs, and performing crushing and color protection to obtain a fig pulp; (2) performing enzymolysis; (3) fermenting by using a yeast and lactic acid bacteria; (4) performing acetic fermentation; (5) filtering; and (6) blending and disinfecting to obtain the fig vinegar beverage. According to the method disclosed by the invention, various-strain mixed fermentation is adopted, the flavor of the product is improved while the nutritional ingredients of the figs are kept, and the product is sweet, sour and delicious in taste, pure in color and rich in nutrition with lingering aftertaste, and has a special fruity flavor of the figs. The preparation method disclosed by the invention is simple and feasible to operate, and is of important significance for promoting the deep processing level of the figs, prolonging the industrial chain and increasing the economic and social benefits of the fig industry.

The invention relates to health-care sweet fermented flour paste and a preparation method thereof. The health-care sweet fermented flour paste is characterized by being prepared from the following raw materials in parts by weight: 1-2 parts of Chinese magnoliavine fruits, 2-3 parts of glossy ganoderma, 3-4 parts of roselle, 1-2 parts of rhodiola roots, 4-5 parts of fructus hippophae, 1-2 parts of Yunnan hemipilia, 1.5-2.3 parts of vernonia patula, 300-350 parts of steamed buns, 50-60 parts of oatmeal, 20-25 parts of table salt, 65-70 parts of soybean milk, 20-25 parts of sunflower seed kernels, 20-22 parts of carrots, 18-20 parts of dishcloth gourds, 25-30 parts of cucumbers, 20-22 parts of dried beancurd sticks, 25-30 parts of omasum, 4-5 parts of olive oil, 0.6-0.7 part of lactic acid bacteria, and 8-9 parts of nutrient additives. The health-care sweet fermented flour paste disclosed by the invention is moderate in salty and sweet degrees and fine and smooth in mouth feel. The fermented soybean milk is added, so that the health-care sweet fermented flour paste has full-bodied fragrance and unique flavor, and various vegetables, such as the omasum and the carrots, are added, so that the health-care sweet fermented flour paste is rich in nutrition. In addition, various Chinese herbal medicines are added in the processing course of the health-care sweet fermented flour paste, so that the health-care sweet fermented flour paste has the efficacies of astringing the lung, nourishing the kidney, tonifying the spleen and the stomach, nourishing blood for tranquillization and lowering blood pressure.

The invention provides health-care vinegar, a vinegar drink preparation method and anti-alcohol liver-protection application thereof. The method comprises the following steps: (1) grinding rice and kudzuvine root into thick liquid with water, regulating the concentration of starch to be over 10 percent with sterile water or traditional Chinese medicinal extract, and heating the mixture at the temperature of between 125 and 130 DEG C; (2) adding rhizopus, activated dried yeast, aroma-producing yeast and lactic acid bacteria into the sterilized mixture to ferment distilled wort, and stopping alcoholic fermentation when the alcohol content is between 10 and 15 percent; (3) regulating the alcohol concentration to be between 6 and 8 percent with the sterile water or the traditional Chinese medicinal extract, adding acetic acid bacteria solution which is 10 percent of fermentation broth by volume into the mixture at the temperature of between 26 and 34 percent, and stopping fermentation until the acidity of the fermentation broth is between 4 and 6 percent; and (4) ageing the fermented acid solution for over 15 days at the temperature of between 12 and 20 DEG C, and filtering the solution to obtain the health-care vinegar. The invention extracts effective ingredients of traditional Chinese medicament in a flash way to perform alcohol fermentation and acetic fermentation with the kudzuvine root and the rice, not only can effectively maintain the effective ingredients of the traditional Chinese medicament, but also can better play the functions of relieving alcohol, dispelling the effect of alcohol and protecting liver.

The invention discloses a planting method capable of improving astragalus mongholicus yield, which can utilize a full set of integration techniques to improve astragalus mongholicus yield according to biological characteristics of lactic acid bacteria and yeast and growing characteristics of astragalus mongholicus. The planting method comprises leveling soil before sowing; fertilizing and preparing fertilizers; treating seeds; raising seed in the south; preparing a yeast powder fermentation nutrient solution, soybean isolation protein liquid and astragalus mongholicus high yield nutrition fertilizers; soaking seedling roots with the yeast powder fermentation nutrient solution; transplanting to the north; managing in fields; and harvesting astragalus mongholicus. The planting method can remarkably improve astragalus mongholicus yield after astragalus mongholicus is transplanted, and acre yield can be improved to more than 500 kg / acre. Astragalus mongholicus products are tidy in shape, high in nutrition value and safe in quality. The planting method provides a practical technique and is a practical method for healthy and stable development of astragalus mongholicus industries and can drive related industries of soybean protein and yeast products to develop, thereby forming new economic growth points and having good economic benefits and market development prospects.

The invention belongs to the technical field of the production of fermented beverages, and particularly relates to a production method of a cortex eucommiae fermented beverage. The method comprises the following steps of (1) performing fixation on cortex eucommiae leaves, and performing drying; (2) mixing the dried cortex eucommiae leaves with water, performing leaching, and performing cooling; (3) performing enzymolysis for the first time: adding acidic pectinase, and performing enzymolysis; (4) performing enzymolysis for the second time: adding cellulase, and performing enzymolysis; (5) performing cooling, adding citric acid, white granulated sugar and a sweetening agent, and performing blending; (6) performing fermentation for the first time: performing inoculation with lactic acid bacteria, and performing fermentation; and (7) performing fermentation for the second time: performing inoculation with microzymes, and performing fermentation so as to obtain the product namely the cortex eucommiae fermented beverage. The production method of the cortex eucommiae fermented beverage disclosed by the invention is short in fermentation period, high in utilization rate of raw materials,and convenient to operate and implement, and continuous production of the cortex eucommiae fermented beverage can be realized; and besides, the cortex eucommiae fermented beverage is sour, sweet and refreshing, fresh and delicious in flavor and appropriate in mouth feel, and has good antioxidant ability, excellent health-care functions and unique pharmacological action.

The invention discloses skin-nourishing pearl and flammulina velutipes beverage and a preparation method thereof. The skin-nourishing pearl and flammulina velutipes beverage is prepared from the following raw materials in parts by weight: 45-50 parts of flammulina velutipes, 3-4 parts of rhizoma anemarrhenae, 4-5 parts of leonurus, 6-7 parts of cherry stones, 3-4 parts of towel gourd leaves, 2-3 parts of phacellanthus, 1-2 parts of rabdosia lophanthide, 2-3 parts of java speedwell, 3-4 parts of purslane, 3-4 parts of green vegetables, 10-11 parts of soybean germs, 1-2 parts of coconut juice, 8-9 parts of sweet bean paste, 1-2 parts of protein sugar, 4-5 parts of coco powder, 1-2 parts of pearl powder, 0.1-0.2 part of lactic acid bacteria and 5-6 parts of nutritional health-protection liquid. The skin-nourishing pearl and flammulina velutipes beverage tastes sweet and delicious; the ratios of the raw materials are scientific; the nutrition is complete and balanced; the purslane and the green vegetables contain rich vitamins, dietary fibers and minerals, and the pearl powder has beautifying and skin-nourishing effects; furthermore, by virtue of fermentation, the skin-nourishing pearl and flammulina velutipes beverage has new flavor; meanwhile, multiple traditional Chinese herbs are added in a processing process, so that the effects of clearing away heat and toxic materials, tonifying liver and kidney, nourishing yin and moisturizing dryness can be achieved if people often drink the skin-nourishing pearl and flammulina velutipes beverage.

The invention discloses biologically fermented black purslane food and a preparation method thereof. The preparation method is realized by the following technical measures: first, immersing pretreated and dried purslane into a culturing fermentation liquid containing 3-6% by weight of mixed lactic acid bacteria per kg; slowly fermenting the purslane at 18-28 DEG C under a sealed condition for 10-12 days, and then fishing out the purslane; completely draining a bacteria liquid, and then placing the purslane in a stainless steel container at the temperature of 85-90 DEG C and the humidity below 65-70%; after the purslane is fermented for 7-9 days, taking out the purslane and placing the purslane in a shady and ventilated place for 5 days so as to obtain the biologically fermented black purslane food. The fermented purslane has the advantages of tender meat, easiness for chewing, good absorption after eating, aromatic, sweet and mellow taste, is suitable for the aged and people with bad teeth to eat and can be directly eaten; and different seasonings can be also added to the fermented purslane to obtain appetizers with different tastes.

The invention discloses a tuber mustard salting technique comprising the following steps of: primary salting: placing cleaned fresh vegetable heads in a salting container, adding table salt and introducing lactic acid bacteria, sealing and salting; and secondary salting: adding table salt and introducing lactic acid bacteria again after the primary salting until the salting is finished. According to the invention, fractional lactic acid bacteria inoculation and fractional salt addition are combined in a tuber mustard salting process; compared with the traditional one-step inoculation salting method, the tuber mustard salting technique has the advantages that the brine pH (potential of hydrogen) at the later salting stage is prevented from rising again by the secondary lactic acid bacteria inoculation in the secondary salting process, in this way, the number of the beneficial lactic acid bacteria is increased, the peak value of nitrite is reduced, and the decomposition is better avoided; in addition, the amino state nitrogen content in the brine is increased and the flavor of tuber mustard is significantly improved. With the adoption of the tuber mustard salting technique, not only is the dosage of the table salt reduced, but also the salting time is greatly shortened.

The invention discloses a method for preparing bio-organic fertilizer by utilizing quick odorless fermentation of chicken manure. The bio-organic fertilizer is prepared from microbial liquid inoculum, auxiliaries and chicken manure by means of two-step fermentation, and no foul smell, ammonia gas or other pollution gases is generated in the whole process. The bio-organic fertilizer is grayish brown odorless particles without mechanical impurities. By detection, in the bio-organic fertilizer, the content of lactic acid bacteria is more than or equal to 10<8>CFU / g, the content of total viable bacteria is more than or equal to 10<9>CFU / g, the content of organic matters is 57.67 percent, the content of total nutrient is 7.8 percent, no alive roundworm egg or pathogenic bacterium is contained, and the content of escherichia coli is less than or equal to 10<2>CFU / g, which is in accordance with the specification in the national standard of bio-organic fertilizer (NY 884-2012).

The invention discloses an ecological restoration agent for fallow ginseng soil. The ecological restoration agent is characterized by being divided into a solid form and a liquid form, wherein the ecological soil restoration agent in the liquid form consists of the following microorganism components in percentage by weight: 20-40 percent of bacillus subtilis, 10-20 percent of saccharomycete, 5-10 percent of Nocard's bacillus, 10-30 percent of lactic acid bacteria, 10-20 percent of white rot fungi and 5-10 percent of rhodopseudomonas palustris. The ecological soil restoration agent in the solid form is an organic fertilizer processed through fermentation by using the complex microbial inoculants. According to the ecological restoration agent disclosed by the invention, beneficial bacterium in the soil is increased in a manner of restoring an ecological system of the soil by using a microbial technology; by adopting a technological method in which a plurality of trains are combined, the ecological system of the soil is restored, growth of roots of plants is promoted as well, the soil is loosened, the seedlings are strengthened, and the ecological restoration agent also has the effects of degrading pesticides and alleviating pollution of chemical fertilizer residues.

The invention discloses an instant composite edible fungus powder nutrient and a preparation method thereof. The instant composite edible fungus powder nutrient comprises the following raw materials in parts by weight: 5-25 parts of Hericium erinaceus powder, 5-25 parts of shiitake powder, 5-20 parts of black fungus powder, 5-20 parts of white fungus powder, 1-5 parts of agrocybe aegerita powder, 1-10 parts of Agaricus blazei Murrill powder, 1-5 parts of Tricholoma gambosum powder, 1-5 parts of Pleurotus nebrodensis powder 1-10 parts of coprinus comatus powder, 1-5 parts of straw mushroom powder, 1-10 parts of pleurotus eryngii powder, 1-10 parts of Cordyceps militaris powder, 1-5 parts of agaricus bisporus powder, 5-20 parts of Grifola frondosa powder, 1-15 parts of tuckahoe powder, 1-10 parts of bamboo fungus powder, 1-5 parts of matsutake powder, 1-5 parts of boletus powder, 1-5 parts of Morchella esculenta powder, 1-5 parts of Lactarius volemus powder, 1-5 parts of truffle powder, 1-5 parts of Sparassis crispa powder and 1-5 parts of Fistulina hepatica powder. The invention also discloses a preparation method of the nutrient. The edible fungus powder nutrient can evenly supplement multiple nutrient substances and high-purity proteins.

A method for producing animal fodder by fermenting brewery mash by composite thallus is characterized in comprising: (1) drying the brewery mash, crushing, and sieving by a 20mu sieve; or crushing fresh brewery mash; (2) adjusting the material / liquid ratio by tap water, mixing well, sterilizing, and cooling for inoculation; (3)activating, and enrichment culturing the fermentation strain in total nutrient type culture medium for 24-30 hours, making preparation for inoculation; (4) placing the expanding culture thallus of neurospora crassa and lactic acid bacteria in aseptic technique condition, and inoculating on the actual production solid state fermentation culture medium according to the inoculation amount respectively in weight volume ratio of 6-8% and 8-10%; (5) placing the fermented brewery mash in the temperature of 70-80 degrees centigrade for drying, and obtaining the brewery mash fermented forage. The advantages of the invention are that: it improves the quality of brewery mash, and increases the utilization rate and digestion rate of forage; 2, reduces the investments of raw material and equipment of the microorganism fermented brewery mash forage, increases benefit; 3, reduces environmental pollution, saves a large amount of grain, and greatly reduces forage cost.