98results about How to "Guaranteed normal fermentation" patented technology

The invention discloses a special feed, prepared from distiller's grains, for a laying hen during an egg producing period. The feed comprises the following main raw materials: corns, bean pulp-43, rapeseed meal, the distiller's grains, DDGS (distillers dried grains with soluble), corn husks, stone powder, calcium hydrogen phosphate and a laying hen premix. The feed prepared by adopting an enzymatically hydrolyzing and fermenting process is good in absorptivity, the laying rate of laying hens is high, the production cost of the feed is reduced, and remarkable economic benefits are achieved.

Disclosed are an electric cooker with a post-fermentation function and a making method of fermented foods. The electric cooker includes an electric rice cooker, an electric soup pot, an electric hot pot, an electric stewpot, an electric steamer, a normal-pressure electric wok including an electric frying wok, a high-pressure electric pot, an electric kettle, a bread maker and a steamed bun maker. A control device of the electric cooker is provided with a fermented food making control program. The making method of the fermented foods includes a pre-treatment phase A, a cooking phase B, a cooling phase B1 and a fermenting phase C. The electric cooker and the making method of the fermented foods have the advantages that the soaking, steaming, bacteria mixing and fermenting steps required by the making of homemade natto are combined in a whole, and the whole course of soaking, cooking, cooling and fermenting can be automatically completed just after a user put food materials, water and edible fermentation bacteria into an inner pot or inner bucket of the electric cooker at one time and presses a button to start the electric cooker, the process is very simple and easy, complexity in making of the homemade natto is greatly reduced, and accordingly, full-automatic making of the natto is achieved and the development trend of the modern society is met.

A low-salt fermented Chinese meat food without nitre is prepared through pre-salting by injecting the salting liquid into raw meat, rolling for kneading, inoculating, fermenting, salting and heating.

The invention provides a sulfur-dioxide-free full juice fermented orange wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of making the juice turbid and making the pulp resist oxidation, adjusting the acidity of the juice and neutralizing bitter precursor substances, making the juice resist bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base, fining and blending the aged wine base and adjusting the taste of the aged wine base, wherein the juice comprises essential oil, calcium oil and bitter substances. The orange wine has the beneficial effects that an innovative process of replacing SO2 with a composite of non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan and the like is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the navel orange wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

The invention discloses a method and system for treating residual sludge by solar energy thermal radiation oxygen-enriched fermentation. The method comprises the following steps of: I, mixing solid wastes, liquid wastes, livestock manure and a dry admixture in the mass ratio of 8:1:1-7:1:2; II, performing thermal radiation oxygen-enriched fermentation at the fermentation temperature of between 50DEG C and 70 DEG C for 7 to 10 days until the moisture ratio of the mixture falls below 30 percent; and III, mixing and packaging. By adopting the method, thermal radiation oxygen-enriched fermentation is performed on residual sludge produced by urban sewage plants, so that power consumption in a fermentation process is lowered, fermentation period is shortened, floor area and running cost are reduced, and the problem of secondary pollution in the fermentation process of residual sludge is solved. The method is suitable for treating residual sludge such as sludge produced by urban sewage treatment plants, screen underflow produced by screening household garbage, livestock breeding manure, solid wastes of crop farming and gardens.

The present invention provides a wavelength division multiplexer including a plurality of filter plates each two of which are opposite with each other, a plurality of fiber collimators. The filter plates are described as the first, the second, the third, the fourth until the Nth, and the odd number sequence is opposite to the even number sequence. The light wave of a plurality of wavelengths achieves at the first filter plate through the fiber collimator when the light wave is divided; the light of the wavelength corresponding to the first filter plate is filtered out, while the light wave of other wavelength is reflected to the second filter plate opposite to the first filter plate; then the light of the wavelength corresponding to the second filter plate is filtered out, while the light wave of other wavelength is reflected to the third filter plate opposite to the first filter plate; the light of the wavelength corresponding to the third filter plate is filtered out and so on, and the whole process of wave dividing is completed as the prior steps. The wave combining of the light path can be realized when the light path is reverse according to the reversibility of light path. The wavelength division multiplexer in the present invention has low plug consumption and a low cost, and the number of the assembly parts is reduced and the density of integration of the parts is improved.

The invention provides a selenium-rich rice wine production method. The method includes: (1) adding selenium-rich glutinous rice (selenium content is 0.322mg / kg), purplish glutinous rice, red glutinous rice and wheat koji according to a proportion of 75:11:6:8; (2) soaking: strictly controlling the water temperature to range from 10 DEG C to 15 DEG C and soaking for 7-10 days; (3) steaming: flushing the soaked rice, removing broken and rot rice and guaranteeing that the scour flavor is not washed away completely; (4) jar filling: when the room temperature is 10-15 DEG C, the jar filling temperature is 26-28 DEG C, and if the room temperature is lower than 10 DEG C, the jar filling temperature is strictly controlled to range from 29 DEG C to 31 DEG C; (5) pre-fermentation: enabling the internal fermentation temperature in jars to reach 34-35 DEG C within 40-44 hours after jar filling, timely stopping heat preservation measures, harrowing for cooling and ventilating for the first time, and constantly keeping the fermentation temperature to be 32-35 DEG C; (6) after-fermentation; (7) extracting; (8) boiling; (9) packaging; (10) examination. The selenium-rich rice wine production method has the advantages that selenium loss in production is greatly avoided, uniformity in steaming is achieved, subsequent fermentation is guaranteed, and selenium-rich rice wine produced according to the method is rich in nutrient and better to taste.

The invention discloses a high-effective traditional Chinese medicine liquid residue filtering device having a structure of inner and outer boxes. The device includes: a pedestal, a residue filteringbox, a rotary shaft and two cylinder bodies. Two vertical frames are symmetrically fixed to the left and right sides of the top of the pedestal. A top board is connected to the tops of the vertical frames. The residue filtering box is arranged between the two vertical frames. Horizontal plates are fixed symmetrically to the left and the right sides of the residue filtering box and are located below the top board and connected to the top board through springs. The rotary shaft is rotatably connected between the two vertical frames and is arranged at a position below the residue filtering box. Amotor driving the rotary shaft to rotate is arranged at the right side thereof. Two cams are fixed to the periphery of a shaft body on the middle part of the rotary shaft respectively at the left andthe right side. Cranks are symmetrically disposed at the left and the right side of the rotary shaft. The cylinder bodies are fixed at positions, which are under the cranks, on the pedestal. The device has compact structure and is easy to use, can effectively accelerate filtration of the medicine liquid and improve residue removal efficiency, and brings convenience to decoction operation of the traditional Chinese medicines.

The invention discloses fermented red pitaya wine, pitaya brandy and a production method thereof. The method includes: integrally crushing red pitayas, and adding pectinase for enzymolysis; adding yeast, yeast nutrients, vitamin C and chitosan to realize mixed fermentation; after fermentation is in full play, performing low-temperature fermentation through maceration, and carrying out aging, purifying, oak powder treatment, freezing and sterilization aftertreatment to obtain the fermented red pitaya wine; subjecting the prepared original wine to crude distillation and rectification, storing and aging to obtain red pitaya brandy. Whole-fruit fermentation is adopted, technical simplicity and low equipment input cost are realized, and the comprehensive utilization rate of red pitayas is increased; the red pitaya wine is rich in fruity aroma, rich and full in texture, stable in the presence of light, thermal and the like and free of fading, suspensions, precipitates and turbidity after normal-temperature placement over one year; the pitaya brandy is unique in nutrient and aroma, prominent in typicality and superior in quality.

A storage container for the refrigerator used to prepare pickled vegetables has a case-like main body and a cover on which there is a pressure balancing unit for eliminating the internal pressure generated by fermentation of pickled vegetables. Its advantage is that the cover of the storage container can not be forced to open, resulting in clean internal space and good storage condition.

The invention relates to preparation equipment of a biomass new energy fuel. The preparation equipment comprises a base plate, a crushing device, a mashing device and a collecting device, wherein thecrushing device, the mashing device and the collecting device are mounted on the base plate from left to right; the crushing device comprises a worktable, a working frame, a pushing mechanism, a limiting mechanism and a cutting mechanism; the mashing device comprises a mounting plate, a supporting electric push rod, a moving mechanism, a mashing mechanism and a working tank; and the collecting device comprises a tank body, a mounting frame, a lifting electric push rod and a cover plate. According to the preparation equipment, the problems that the labor cost and the labor intensity are high, the working efficiency is low, safety hazards exist, the working stability and sealing property are poor, and the like in an existing straw marsh gas preparation process can be solved, and an automaticpreparation function of straw marsh gas can be realized; and the preparation equipment has the advantages of low labor cost and labor intensity, high working efficiency and working safety, good stability and sealing property and the like.

The invention relates to chicken manure fermented bio-organic fertilizer. The chicken manure fermented bio-organic fertilizer is characterized by mixing and fermenting the following raw materials in parts by weight: 45 parts of cow dung, 15 parts of chicken manure, 10 parts of mushroom compost, 25 parts of saw dust, 0.5 part of rice bran, 4 parts of red soil powder, 0.5 part of black mica powder and 2 parts of compound bacterium agent, wherein the compound bacterium agent is formed by mixing 5 parts by weight of rice bran, 0.25 part by weight of white sugar, 1 part by weight of decomposition agent and 50 parts by weight of water. The invention also provides a preparation method of the chicken manure fermented bio-organic fertilizer.

The invention relates to a production process of mechanism fermentation green and crisp plum wine, and belongs to a production method of fruit wine. The production process comprises the steps of color protection, anti-oxidization, acid regulation, sugar degree regulation, yeast preparation, pre-fermentation, post fermentation, aging and the like. The method has the beneficial effects that D-gluconic acid-delta-lactone is used; the fruit juice and the fruit slag are subjected to color protection; in addition, the D-gluconic acid-delta-lactone can be converted into non-toxic ingredients such as gluconic acid in two hours after the dissolution in the fruit juice; by the process, mildew and bacteria can be inhibited; the problem of sundry bacteria contamination in the juice extraction, acid regulation and sugar regulation processes is solved. In the technical process, the nontoxic Nisin, alcohol, chitosan and potassium sorbate are used for replacing the toxic S02; the S02 nontoxic effect of the product is controlled; the normal fermentation of the fruit wine and the sundry bacteria contamination avoidance of a product are ensured. Pectinase is replaced by the clarification effect of chitosan; the addition of pectinase for separating pectin in the fruit juice into methanol is avoided, so that the content of toxic ingredients of methanol in the product is reduced; the mouthfeel and the flavor of the product are good; the drinking is healthy.

The invention provides a method for preparing purine nucleoside phosphorylase by solid state fermentation of bacillus subtilis, wherein, the mould-free corn cobs after sterilization with the particlediameter of 20-40 meshes and the water content of 30% are adopted as the solid matrix of the solid state fermentation culture medium. The inventor of the invention overcomes the prejudice that 'purinenucleoside phosphorylase products are more easily separated from liquid state fermentation of bacillus subtilis, compared with solid state fermentation of bacillus subtilis' which is held by the prior art; by utilizing the solid state fermentation method of the invention, efficient separation of purine nucleoside phosphorylase products from bacillus subtilis can be realized. The method of the invention has the advantages of less energy consumption, less time consumption and higher activity of the obtained purine nucleoside phosphorylase products.

The invention relates to a method for treating excrement by a dry ecological environment-friendly toilet, and belongs to the technical field of excrement treatment. The method comprises the followingsteps: S1, defecation is carried out in the ecological environment-friendly toilet, and excrement is discharged into an excrement collector; S2, a microbial agent is added into the excrement collector; S3, an air pump switch is pressed to start an air supply device to supply air; S4, a motor switch is pressed to start a stirring device, so that the excrement and the microbial agent are fully mixedfor fermentation; S5, after the excrement collector is full, the motor switch and the air pump switch are switched off, and the excrement is recycled; and S6, centralized harmless treatment is carried out on the recycled excrement to obtain an organic fertilizer or for application as a fermentation raw material. According to the method disclosed by the invention, the excrement of defecation is timely and effectively treated, odor generated by the excrement is eliminated, and the unsanitary condition of a conventional toilet is changed.

The invention discloses a combined mechanical ventilation fermenting and drying dual-purpose tank. The combined mechanical ventilation fermenting and drying dual-purpose tank comprises a bearing mechanical ventilation device, a temperature regulation automatic control device and an indoor-temperature heating device which are installed in a fermenting and drying chamber. The bearing mechanical ventilation device comprises a ventilation tank and an electric fan, the ventilation tank is formed by two long-side biconvex plates, two wide-side biconvex plates and the like in a combined and spliced mode and is supplied with air through the electric fan. An intelligent temperature regulation instrument in a distribution box of the temperature regulation automatic control device is connected with the electric fan and an electromagnetic steam regulation valve. The indoor-temperature heating device is composed of a central heating introduction air inlet pipe through the electromagnetic steam regulation valve, steam pipelines, steam stop valves, steam heat radiation fins and steam trap valves. The combined mechanical ventilation fermenting and drying dual-purpose tank is simple in structure, reasonable in design, capable of achieving two proposes and saving labor and time, convenient to operate, high in production efficiency, and capable of well achieving the purposes of fermenting and drying yeast materials and bringing great advantages to product transport and the price.

Disclosed are an electric cooker with a post-fermentation function and a making method of fermented foods. The electric cooker includes an electric rice cooker, an electric soup pot, an electric hot pot, an electric stewpot, an electric steamer, a normal-pressure electric wok including an electric frying wok, a high-pressure electric pot, an electric kettle, a bread maker and a steamed bun maker. A control device of the electric cooker is provided with a fermented food making control program. The making method of the fermented foods includes a pre-treatment phase A, a cooking phase B, a cooling phase B1 and a fermenting phase C. The electric cooker and the making method of the fermented foods have the advantages that the soaking, steaming, bacteria mixing and fermenting steps required by the making of homemade natto are combined in a whole, and the whole course of soaking, cooking, cooling and fermenting can be automatically completed just after a user put food materials, water and edible fermentation bacteria into an inner pot or inner bucket of the electric cooker at one time and presses a button to start the electric cooker, the process is very simple and easy, complexity in making of the homemade natto is greatly reduced, and accordingly, full-automatic making of the natto is achieved and the development trend of the modern society is met.

The invention belongs to the technical field of comprehensive utilization of sericulture wastes and particularly relates to a harmless treatment technology for silkworm breeding wastes. The harmless treatment technology specifically comprises the following steps: (1) carrying out oxygen-free ammoniation; (2) reducing the concentration of ammonia gas; (3) carrying out aerobic fermentation; (4) detecting the compost maturity and pathogenic microorganisms. By adopting the harmless treatment technology for the silkworm breeding wastes, provided by the invention, the problem that the environment iseasily polluted in storage and centralized transportation processes can be solved; the C / N ratio of the silkworm breeding wastes can be effectively reduced, the aerobic fermentation efficiency at a later stage is improved and the availability of the silkworm breeding wastes is improved.

The invention discloses a wine brewing device at a constant temperature, which comprises a fermentation mechanism and a temperature control mechanism. The fermentation mechanism includes an inner barrel and an outer barrel set outside the inner barrel. The barrel is provided with a processor connected to a power supply, the inner barrel is provided with a stirring device, the top of the outer barrel is provided with a drive motor, a pressure relief valve and a feed port, and the power output end of the drive motor passes through the outer barrel. The tops of the barrel and the inner barrel are connected with the stirring device, the bottom of the inner barrel is provided with a discharge port passing through the outer barrel, the temperature control mechanism includes a temperature adjustment device and a temperature sensor, and the processor is respectively connected with the temperature adjustment device and the temperature sensor. The invention has the advantages of simple structure, stable operation and easy operation, provides a good fermentation environment for the fruit material, improves the stirring efficiency of the fruit material, and improves the quality of the wine.

The invention relates to a method for improving non-sugar solid content of a fruity yellow wine. For solving the problems of low non-sugar solid content and substandard physicochemical indexes of the raw wines of partial common fruity yellow wines, the following technical method is adopted: purely natural raw and auxiliary materials including a fruit juice concentrate and refined white sticky rice are utilized for complex fermentation, the optimal fermentation formula of the fruity yellow wine is determined in an appropriate ratio, and normal fermentation is carried out after the temperature of complex fermentation is controlled within the most ideal fermentation temperature zone. The method is capable of enabling the product to have the designed alcoholic strength and ensuring that various physicochemical indexes, in particular the non-sugar solid content, of the fruity yellow wine can be within predetermined ranges and up to good-quality standards; furthermore, the fruity yellow wine can be well kept harmonious in color, aroma and taste, soft and sweet in flavor, soft in taste, fresh and mellow, and rich in fruity flavor, and the product quality is stable and reliable.

The invention discloses a method for copper tailing soiling in high-cold and high-altitude area. The method comprises the following steps of sieving copper tailings, and paving oversize materials on the ground; spreading a fermentation mixture, and conducting ploughing; conducting earthing, and applying a water-retaining agent while earthing is conducted; spreading plant ash; planting green manureplants; and spreading sawdust on planting land. According to the method, the adopted raw materials are wide in source and large in quantity, local materials are convenient to use, the raw materials are used on site, cost is low, and meanwhile environmental pollution is reduced; the fermentation mixture and the plant ash can effectively promote formation of a soil aggregate structure, the loose and ventilated state of the soil is kept, and the water retention, heat preservation, ventilation and fertilizer retention capacities are improved; and the sawdust is beneficial to heat preservation andwater retention, and the planted green manure crops can also increase the contents of organic matters, nitrogen, phosphorus and potassium in the soil, and the soil is loosened. The method is simple to operate and has important practical significance for efficient utilization of the copper tailings.

The invention discloses a method for improving efficiency of producing methane through kitchen waste high-concentration anaerobic digestion and belongs to the technical field of kitchen waste treatment. According to the method, pretreated kitchen waste is smashed and then mixed with anaerobic activated sludge to cultivate enterobacter cloacae and obtain bacterial liquid, the solid concentration and alkalinity of the mixture of the kitchen waste and the anaerobic activated sludge are blended, and enterobacter cloacae liquid is added and mixed uniformly to carry out anaerobic digestion. The method can ensure that the kitchen waste can ferment on the high-concentration condition, and meanwhile the high volume gas production rate can be obtained.

A method for reducing green taste in wine during fermentation is disclosed. The method includes S1) subjecting grape to stem removing and crushing and pumping the grape into a tank, with pectinase, potassium pyrosulfite and oak scraps being added along with crushing; S2) then performing sufficient circulation, measuring the pH value and specific gravity, performing adjustment, performing inoculation with yeast, performing fermentation at 16-23 DEG C, and monitoring the specific weight; S3) when the specific gravity during fermentation is 1.070, pumping juice to another tank completely, continuing fermentation at a controlled temperature of 22-29 DEG C, with skin dregs being left for separate fermentation and slowly raising the temperature of the skin dregs to 35-40 DEG C for treatment; andS4) punching the skin dregs with the juice from the tank top after 12-24 h, mixing the product after the skin dregs are dispersed, and continuing fermentation at 25-29 DEG C until alcoholic fermentation is finished. Compared with common fermentation methods, the method can effectively remove green taste of grape skin, ensures normal fermentation, allows finally made wine to be good in taste, color and fragrance and improves the overall quality of wine.

The invention discloses a making technology of high-quality mulberry brandy. The making technology comprises steps of selecting raw materials, performing cleaning and disinfection, performing cold treatment, performing squeezing to obtain juice, fermenting mulberry protoplasm, fermentation a peel-residue mixture, performing distillation, performing aging and the like. The mulberry raw materials for fermentation for wine brewing are repeatedly subjected to cleaning, disinfection and sterilization, so that infectious microbes carried by the mulberries can be sufficiently destroyed, safety in thefermentation process can be guaranteed, and the rancidity problem can be solved; the mulberry protoplasm as well as peel and residues are subjected to separate fermentation and distillation, so thatcontrolling fermentation conditions and distillation operations can be convenient, and functional ingredients in the mulberries are sufficiently extracted; both ends of distillation wine are broken off, and distillation intermediate essence parts are reserved, so that the quality of fruit wine is increased; aging is performed for 6 years or above with an oak bucket, and wine liquid is sufficientlyaged and matured, so that the quality of the fruit wine can be guaranteed, and the high-quality mulberry brandy has favorable use value and favorable economic value.

The invention discloses a process for preparing an earthworm-feces organic fertilizer. The process comprises the following steps: feeding earthworms with organic feedstuffs, so as to obtain earthwormfeces; crushing and stirring the earthworm feces, so as to obtain earthworm feces with uniform grain size; adding the earthworm feces with uniform grain size and a fermentation agent into a mixer proportionally, carrying out mixing so as to obtain an earthworm feces fermentation base material, and transferring the earthworm feces fermentation base material into a fermentation tank for sealed fermentation, so as to obtain earthworm feces manure; acquiring fowl and animal manure, bran, bone meal, corn, decoction dregs, straws, distillers' grains, pearlite, vermiculite and fermentative bacteria;uniformly mixing all the raw materials so as to obtain a mixed base material, adding the earthworm feces manure into the mixed base material, carrying out uniform mixing, adjusting the moisture content of the mixed base material to 55% to 65%, and carrying out fermentation, so as to prepare an organic fertilizer; and subjecting the organic fertilizer to granulating and baking, thereby preparing the finished organic fertilizer. According to the process, the problem that a root charring phenomenon is caused due to the fact that residual feedstuffs in the earthworm feces will referment is solved.

The invention discloses an environment-friendly fermentation device for new energy biogas. The environment-friendly fermentation device comprises a fermentation tank and a biogas residue pool, an electric motor is fixed to the outer wall of the top of the fermentation tank through bolts, an output shaft of the electric motor is connected with a rotating rod through a coupling, stirring blades arewelded to the outer wall of the rotating rod, and through holes are formed in the outer walls of the stirring blades; a supporting table is fixed to the position, at the outer wall of the top of the upper part of the electric motor, of the fermentation tank through bolts, and an air pump is fixed to the outer wall of the top of the supporting table through bolts; an air outlet pipe sleeves the input end of the air pump, and the end, away from the air pump, of the air outlet pipe communicates with the fermentation tank; a horizontally arranged installation plate is fixed to the outer wall of one side of the fermentation tank through bolts, and a hydraulic cylinder is fixed to the outer wall of the bottom of the installation plate through bolts. According to the environment-friendly fermentation device for the new energy biogas, the fermentation efficiency of the biogas is significantly improved, the fermentation amount of the biogas is increased, practicability is high, biogas residue is automatically discharged, and the use needs of people are met.

The invention provides a preparation method of bacterial fermentation type fermented black soybeans. The method comprises the following steps: by taking black soybeans as raw materials, crushing, drying, swelling, steaming, inoculating with bacteria and fermenting, washing yeast, flavoring, and sterilizing, wherein in the bacterial fermentation, a compound bacterial fermentation agent consisting of bacillus subtilis RH3519 and micrococcus luteus is used for fermenting to obtain the bacterial fermentation type fermented black soybeans. The fermented black soybeans contain a plurality of types of amino acids, are rich in nutrients and delicious and fragrant in flavor and have layering; and the prepared fermented black soybeans do not contain pathogenic bacteria and harmful bacteria, thus being high in safety performance.

The invention relates to a two-way permeable membrane, a solid-state baijiu fermentation tank and a solid-state baijiu fermentation method, and relates to the field of baijiu brewing. The two-way permeable membrane comprises a filter membrane, and the aperture of the filter membrane is 0.45-10 micrometers. The two-way permeable membrane is used for separating fermented grains for fermentation from pit mud, and can ensure that nutrients required by growth, reproduction and metabolism of microorganisms can freely pass through but the fermented grains and the pit mud cannot pass through. The solid-state baijiu fermentation tank comprises a pit, the pit mud is arranged on the inner wall of the pit, and the two-way permeable membrane is laid on the pit mud. The solid-state baijiu fermentation tank is specially used for solid-state baijiu fermentation. By means of the solid-state baijiu fermentation method using the solid-state baijiu fermentation method, material exchange between the fermented grains and the pit mud can be achieved, normal fermentation is guaranteed, the pit mud can be protected, direct contact between the fermented grains and the pit mud is avoided, the quality of basic liquor is improved, and the labor intensity is reduced.

The invention provides a production method for a pulp type blueberry wine. The production method comprises the following steps: (1) preparing blueberry pulp; (2) fermenting at controlled temperature;(3) adding fresh blueberry fruit for subsequent fermentation; (4) bottling. The pulp type blueberry wine acquired according to the invention is in ruby red, contains fresh and strong-fruity blueberry,has elegant wine fragrance, tastes cool, is balanced and harmonized, has a fine, strong and complex taste of pulps and has long-lasting aftertaste.

The present invention discloses a preparation method of mulberry leaf qianliang tea. The preparation method comprises the following steps: mulberry tree leaves are picked; enzyme-deactivating, rolling, baking and drying are conducted to prepare mulberry leaf raw material tea; the mulberry tree leaves are picked and ground into 300-500-mesh; the ground mulberry tree leaves are filtered to obtain mulberry leaf juice and mulberry leaf filter residues; the mulberry tree leaves are picked; enzyme-deactivating and rolling are conducted; the prepared mulberry leaf filter residues in the step two areadded; the materials are mixed evenly; the mixture is subjected to initial pile fermentation treatment; baking and drying are conducted to obtain dark tea raw material tea; the mulberry leaf raw material tea and dark tea raw material tea are mixed; then the prepared mulberry leaf juice in the step two is added to enable the water content to be 20-30%; secondary pile fermentation is conducted to prepare mixed fermented leaves; the mixed fermented leaves are steamed; the steamed fermented leaves are put into a bamboo basket in several times to be squeezed to form tea bases; the tea bases are subjected to eurotium cristatum growing for 1-2 months; after being subjected to the eurotium cristatum growing, the tea bases are gradually heated to 30-35 DEG C; and the heated tea bases are dried to amoisture content of less than 10% to prepare the mulberry leaf qianliang tea. The provided mulberry leaf qianliang tea is clear and bright in tea liquid and uniform in eurotium cristatum growing.