88results about How to "Increased organic acid content" patented technology

The invention belongs to the field of biological feed, and relates to a high-efficiency and low-cost fermentation feed processing method based on bean dregs and application; the processing method comprises the steps of activating a strain to obtain fermentation seed liquid of bacillus, yeast and lactic acid bacteria; mixing the bean dregs with bran or rice bran, then adding sucrose, adding cellulase, cellobiase, glucoamylase, xylanase, mannanase and beta-glucanase, mixing to obtain a primary aerobic fermentation medium, inoculating the bacillus fermentation seed liquid and the yeast fermentation seed liquid for primary aerobic fermentation, obtaining a primary fermentation mixture after fermentation, and then inoculating the lactic acid bacteria fermentation seed liquid for anaerobic fermentation under sealed conditions to obtain a finished product; an bacteria-enzyme cooperative fermentation and aerobic and anaerobic step-by-step fermentation mode is adopted, the fermentation is completed, the conversion degree of soybean peptide is high, the removal rate of trypsin inhibitor is 85% or above, each mycotoxin is lower than the feed hygiene limit standard of China; the feed is good in palatability, and favored by animals, and the economic efficiency is high.

The invention relates to a method for brewing hawthorn-banana-honey wine. According to the method for brewing the hawthorn-banana-honey wine, the hawthorn and the banana serve as raw materials; honey and sterile water are added to prepare a solution with hawthorn, banana and honey; then a fruit wine yeast culture solution is inoculated to prepare and obtain the hawthorn-banana-honey wine. According to the method, a high-quality apple juice is used for preparing a yeast culture solution of the hawthorn-banana-honey wine; the yeast is high in activity and short in fermentation period; howthorn pectin, which is dissolved out, is reduced; browning of the banana pulp is avoided; meanwhile, the honey is used in the raw material firstly for replacing white granulated sugar in mixed fermentation with the banana and the hawthorn, so that pantothenic acid and VB 1 (vitamin B1) in the honey can be used for culturing the yeast, thus the fermentation performance of the yeast is improved, the fermentation speed of ethyl alcohol is improved and the fermentation time is shortened. According to the method for brewing the hawthorn-banana-honey wine, a mixed fermentation ratio of hawthorn, banana, honey and water is firstly defined as (1-2.5):10:6:10 (m / m), so that the characteristics of hawthorn wind of high content of organic acid and strong acid taste are complementary with the disadvantages of banana wine of low content of organic acid and high content of volatile acid.

The invention discloses a method for producing microbial fermentation wet feed by utilizing beer yeast paste. Bean pulp, corn slurry dry powder, corn germ meal, wheat bran and rice bran serve as solid fermentation raw materials, live yeast in the beer yeast paste serves as a main strain, bacillus subtilis, bacillus licheniformis, lactobacillus acidophilus and lactobacillus plantarum serve as auxiliary strains, and the microbial fermentation wet feed is produced. Beer yeast paste seed solution and seed solution of four bacteria are mixed and added into the solid fermentation raw materials, fully stirred and placed in an anaerobic container to be contained and fermented or placed on a fermentation bed to be stacked and fermented; through the fermentation process for 96-120 h, the mixture directly serves as feed or is dried at a low temperature of 60 DEG C and then smashed to 60 meshes through a pulverizer, and the microbial fermentation wet feed produced by utilizing the beer yeast paste is obtained. The produced microbial fermentation wet feed is simple in production process and low in cost, saves energy, is environmentally friendly and good in product quality, and obviously promotes growth of bred animals.

The invention discloses a method for preparing soybean sauce by fermenting vinasse, belongs to the field of food fermentation technologies, in particular relates to a method for producing soybean sauce by fermenting vinasse and aims to solve the problems of the high content of aflatoxin and the large additive amount of preservative in the existing soybean sauce prepared by soybean or soybean meal. The preparation method comprises the following steps: step one, weighing raw materials of the vinasse; step two, dispersing, drying and inoculating soybean sauce yeast seed to prepare soybean sauce primary grain; step three, culturing the soybean sauce primary grain into soybean sauce yeasts; step four, putting the soybean sauce yeasts in a fermentation tank to perform sealed fermentation; step five, spraying saline water and oil to obtain the soybean sauce. The method also comprises the following steps: mixing the soybean sauce yeasts with the saline water to form liquid-state soybean sauce yeasts, putting the liquid-state soybean sauce yeasts in the fermentation tank to perform sealed fermentation and directly prepare the soybean sauce. Meanwhile, the method also comprises the steps of adding the soybean sauce yeasts into a fermentation cylinder, compacting the soybean sauce yeasts and drying the dry soybean sauce yeasts in the sun to prepare the soybean sauce. By taking the fermented vinasse as the raw material, the content of the aflatoxin in the prepared soybean sauce can reach less than 0.3microgram / 100ml; meanwhile, the soybean sauce is high in the content of organic acid and small in use amount of preservative.

The invention belongs to the technical field of microorganisms, and specifically relates to a strain of pediococcus acidilactici for enhancing flavour of fermented soy sauce. The pediococcus acidilactici Pi Niang R036 has been deposited in Guangdong Culture Collection Center on March 21, 2019, with the deposit number of GDMCC NO: 60617. The strain of pediococcus acidilactici Pi Niang R036 can growup well at 4 DEG C - 50 DEG C, and be boosted to grow at a high temperature, reaching the fastest growth at 37 DEG C - 45 DEG C. The pediococcus acidilactici Pi Niang R036 can be tolerant to 12% salt, and normally grow up in 0%-8% salt concentration, and grow up in an acidic condition of pH 3.5-6. The pediococcus acidilactici of the invention can be made into a microbial agent that can be appliedin traditional fermented food industries such as thick broad-bean sauce, soy sauce, vinegar, soybean paste, fermented flour sauce and fermented soya beans as a functional inoculants for optimizing production process, improving flavour of the products and enhancing quality of the products.

The invention discloses a method for removing large-particle undigested and undecomposed organic matter and sand in anaerobic digestive liquid stage by stage and a method for preparing organic liquid fertilizer base fluid with the anaerobic digestive liquid without large-particle undigested and undecomposed organic matter and sand as the raw material.Plant fibers and other large-particle undigested and undecomposed organic matter separated after staged treatment, sand and other inorganic matter are used as initial raw materials of solid biogas manure or soil conditioner, and anaerobic digestive liquid biogas residues and biogas slurry which are obtained through staged treatment are used as initial raw materials of the organic liquid fertilizer base fluid.By means of the method, the plant fibers and other large-particle undigested and undecomposed organic matter, sand and other inorganic matter can be removed from the anaerobic digestive liquid, an organic liquid fertilizer base fluid product is prepared by means of the anaerobic digestive liquid with the large-particle undigested and undecomposed organic matter, sand and inorganic matter removed, and accordingly the bottleneck problem about resource reuse of the anaerobic digestive liquid is solved.

The invention relates to the technical field of food fermentation, in particular to a fermentation process of a concentrated sour soup. The process comprises the following steps: (1) preparation of raw materials; (2) primary fermentation; and (3) second fermentation. Therefore, the raw material fermentation is sufficient, and the obtained sour soup is rich in a plurality of nutrients such as organic acids, vitamins and minerals, and has high acid concentration, a good taste, wide audience, and great economic value.

The invention discloses a high-dietary-fiber low-antigen-protein fermented soybean hull and a preparation method thereof. The high-dietary-fiber low-antigen-protein fermented soybean hull is obtainedthrough the segmented fermentation of soybean hulls, leavening agents and distilled water, and the proportion of the soybean hulls, the leavening agents and the distilled water is 50-66 parts of soybean hulls, 5.5-20 parts of leavening agents and 25-40 parts of distilled water. The high-dietary-fiber low-antigen-protein fermented soybean hull has high contents of dietary fibers and organic acids and a large beneficial viable count. Meanwhile, by use of the invention, various antinutritional factors (soybean antigen protein, bad oligosaccharide, urease and the like) in the soybean hull can be removed to a large extent, the flavor and the palatability of the fermented soybean hull are effectively improved, the cost of a feed is lowered, the nutritional value and the feeding value of the soybean hull are improved, and the use ratio of a soybean byproduct is greatly improved.

The invention relates to a preparation method for a compound functional drink of hawthorn and blackcurrant, which uses hawthorn leach liquor and blackcurrant juice as raw materials, obtaining hawthorn juice by thermally extracting the hawthorn, squeezing and performing enzymolysis to achieve the blackcurrant juice, compounding, performing centrifugal clarification treatment, adding malic acid, vitamin C, cane sugar and sodium chloride to be homogenized, then pasteurizing, hot filling, cooling and regrigerating to obtain the drink. The functional drink can effectively complement various necessary nutrition factors by synergistic effect of hawthorn, blackcurrant flavone, anthocyanidin, vitamin C and other beneficial factors, maintains balanced diet, relieves subhealth in modern life, improves immunity of human bodies, and fills the gap of compound functional products in the field of drink processing.

The invention relates to a silage additive for corn silage and application of the silage additive. Lactobacillus plantarum is matched with tara tannic acid, gallic acid, neutral detergent fibers and acid detergent fibers, so that the obtained silage additive has the advantages of reducing protein degradation and enhancing oxidation resistance; the problems that protein in corn silage is fast in degradation and large in loss, and the feed is poor in oxidation resistance are solved. The silage additive is good in effect when applied to corn silage, low in preparation cost, capable of being industrially produced and wide in application prospect.

The invention belongs to the field of food, particularly relates to a pickle preparation technology in the field of food, and particularly relates to an industrial method for preparing a pickled Chinese cabbage product by fermenting green mustard. The method comprises the steps of 1) raw material selection and pretreatment; 2) quickly starting fermentation for the first time, and carrying out sand-sealed fermentation for 15 to 30 days; (3) carrying out second-round storage and shallow fermentation, and carrying out sand-sealed fermentation for 90 to 120 days again; and (4) carrying out third-round aroma enhancement fermentation for 10 to 15 days to obtain the fermented pickled Chinese cabbages. According to the method, through three rounds of fermentation, vegetable salting water is recycled; spices and other auxiliary materials are added, so that vegetables are more mature in fermentation and better in flavor; by recycling the vegetable salting water, the utilization efficiency and benefit of water can be improved; more nutrient substances are provided for later fermentation; the special flavor is achieved; the salting degree is reduced; resource waste is avoided; and the production cost is saved.

The invention discloses a method of improving the aluminum-resistant performance of Medicago sativa L. The method comprises the following steps: dicarboxylate-tricarboxylate carrier (DTC) genes under regulation of overexpression promoters are integrated into Medicago sativa L genomes, so that the overexpression of the DTC genes in the Medicago sativa L is realized, thus obtaining transgenic Medicago sativa L. By utilizing the method, the content of organic acid in the Medicago sativa L is obviously increased, the relative elongation of the root of the transgenic Medicago sativa L is larger than that of the root of a wild reference under aluminum stress, the content of aluminum accumulated in plants is low, and the aluminum-resistant performance of the Medicago sativa L is obviously improved.

The invention discloses weissella cibaria as well as application and a screening inspection method thereof. The weissella cibaria is preserved in CGMCC (China General Microbiological Culture Collection Center), and has the preservation number of CGMCC No.15075. The weissella cibaria has the advantages that the growth speed is high; the acid producing efficiency is high; the weissella cibaria can improve the quality of forage grass silage through being used as forage grass silage additives, and has wide application prospects.

The invention discloses a method for producing an organic acid by anaerobic fermentation of an aquatic plant. The method comprises the steps of cleaning the aquatic plant, drying to constant weight, pulverizing, then putting the treated aquatic plant into a fermentation tank, adding acclimated fermentation sludge, adding water, and performing constant temperature fermentation to obtain fermentation liquid containing the organic acid. The method has the advantages of simplicity in operation, wide raw material source, low price, good fermentation effect and the like, so that the method is the one for producing the organic acid by fermentation with important industrial application potential.

The invention discloses a preparation method of a carrot and passion fruit containing compound fermented beverage. The preparation method comprises the following steps: (1), preparing carrot juice: selecting, washing and slicing raw materials; blanching the cut carrots uniformly, then fishing out for draining water, and cooling; then, soaking the carrots in microbial liquid, wherein the microbialliquid contains the following microbes: lactobacillus plantarum, leuconostocmesenteroides, lactobacillus casei, lactobacillus rhamnosus and lactobacillus reuteri; and then juicing, enzymolyzing and filtering; (2), preparing passion fruit juice; (3), adjusting components: mixing the carrot juice with the passion fruit juice, and adding sucrose and film particles; and (4), fermenting: adding fermenting bacteria into the juice, then fermenting, and filtering to obtain a finished product. The preparation method of the carrot and passion fruit containing compound fermented beverage has the advantages as follows: the carrot juice is high in yield rate, a fermenting end point is easy to control, and the prepared beverage is not too sour.

The invention relates to application of brassica rapa organic acid extracted from brassica rapa plants to the preparation of medicaments for reducing blood sugar. The brassica rapa organic acid has an obvious effect in aspects of reducing blood sugar, adopts readily available raw materials, and is low in production cost, high in content, stable in quality and easy to control, and a method is simple.

The invention relates to a feed additive capable of treating constipation of pregnant sows and strengthening production properties and a preparation method of the feed additive, and belongs to the field of feed additives. The feed additive capable of treating constipation of pregnant sows and strengthening production properties comprises the following raw materials of 20-30 parts of dietary fibers, 20-30 parts of yeast culture, 10-20 parts of xylooligosaccharide, 5-10 parts of radix codonopsis, 5-10 parts of radix angelicae sinensis, 3-5 parts of bighead atractylodes rhizomes and the balance of zeolite powder complemented as carriers. The preparation method of the feed additive comprises the following steps of weighing the dietary fibers, the yeast culture, the xylooligosaccharide, the radix codonopsis, the radix angelicae sinensis, the bighead atractylodes rhizomes and the zeolite powder, crushing the weighed dietary fibers, the weighed radix codonopsis, the weighed radix angelicae sinensis and the weighed bighead atractylodes rhizomes, performing screening through a sieve, and uniformly mixing the raw materials, so that the feed additive is prepared. The addition quantity of theadditive provided by the invention to a complete compound feed in the proportion being 0.25%-0.30% during the period from the breeding of sows to pregnancy time being 90 days, and the addition quantity of the additive is 0.40%-0.50% during the period of pregnancy time being 91 days to childbirth. The palatability of the sows can be improved, the intestinal microecology of the sows is promoted to be balanced, the constipation of the pregnant sows can be prevented and treated, the body condition can be improved, and the production properties of the sows can be strengthened.

The invention provides fermented pear juice beverage and a preparation method thereof. The preparation method comprises the following steps: a, adding water to pear juice in a fermentation tank, and adjusting the sugar degree of pear juice mixing solution to 5-6 degrees Brix, and cooling the pear juice mixing solution to 30-32 DEG C after sterilizing at 100-120 DEG C; b, adding wine to the pear juice mixing solution obtained from the step a, and adjusting the alcohol content to 1-2 vol%; c, adding 5-10 wt% of fermented liquid to the mixing solution obtained from the step b, agitating and continuously leading in sterile air to ferment for 2-3 days under heat preservation of 30-32 DEG C; and d, sterilizing the fermented liquid through a plate heat exchanger at 85-90 DEG C for 20-30 minutes after filtering the fermented liquid. According to the fermented pear juice beverage disclosed by the invention, organic acid is high in content and abundant; and table vinegar, acetic acid, malic acid and citric acid, which are fermented by non-pear juice such as grain and the like or artificially synthesized, are not used in the preparation process.

The invention discloses a preparation method of dry straw fermented feed, which comprises the following steps of: uniformly mixing dry straws, lactic acid bacteria and molasses, and starting sealed stacking fermentation to obtain the fermented feed; wherein the fermentation conditions comprise a first condition and a second condition, wherein the first condition is that the fermentation time is 7-14 days at a temperature of 20-35 DEG C, and the second condition is that the fermentation time is 14-28 days at a temperature of 10-20 DEG C; when the fermented feed is obtained through the fermentation under the first condition, the fermented feed is used within 60 days after the fermentation is started; when the fermented feed is obtained through the fermentation under the second condition, thefermented feed is used within 90 days after the start of the fermentation. The method can obviously improve the content of crude protein and soluble sugar of the fermented dry straws, improve the nutritional quality and digestibility of the dry straws, increase the content of organic acids such as lactic acid, acetic acid and the like, improve the palatability of the straws, and is beneficial toimproving the intestinal tract health of animals.

The invention relates to the technical field of deep processing of edible mushrooms, in particular to a lactic acid fermentation pleurotus eryngii sauce and a making method thereof. After pleurotus eryngii is subjected to lactic acid fermentation, the flavor is improved, the storage period is prolonged, and besides, peculiar health-care functions of lactic acid bacteria are given to products. Theadopted making method disclosed by the invention comprises the following steps of (1) activating strains; (2) preparing a lactic acid bacteria liquid fermentation agent; (3) pretreating the pleurotuseryngii; (4) making the pleurotus eryngii sauce; (5) performing filling; and (6) performing sterilization.

The invention discloses a concentrating and tar removing method of biomass gasification liquid (bamboo vinegar) and belongs to the field of natural product deep processing. The bamboo vinegar contains a certain amount of tar which generates an odorous smoked smell and is low in activity and high in packaging and transportation cost due to low effective component content, so that the bamboo vinegar cannot become large-tonnage consumer goods. In order to solve the marketization difficulty above with a technical manner, the concentrating and tar removing method includes: using neutralizing reaction, first distillation, acidizing reaction and second distillation to perform concentration and tar removing on the bamboo vinegar; using washing and filtering and third distillation to separate the bamboo vinegar. The concentrating and tar removing method has the advantages that the organic acid content of the bamboo vinegar is increased to above 95%, the tar removing rate is above 95%, and the concentrating times can be the optional one of 1-95 times.

The invention provides pediococcus acidilactici DY15 and application thereof, and feed and a preparation method thereof, and relates to the technical field of biology. It is found through research by the inventor that the pediococcus acidilactici DY15 provided by the invention has bacteriostatic activity and has a good inhibition effect on growth of escherichia coli, salmonella and staphylococcus aureus, and a fermentation product of the pediococcus acidilactici DY15 comprises various flavor substances and can be applied to the field of feed to increase the nutritional value of feed, improve the palatability, improve the immunity of livestock, and establish a good intestinal microorganism system. According to the preparation method of the feed provided by the invention, palm meal and bean hulls are treated by adopting a bacterium-enzyme synergistic fermentation mode, the method is simple and convenient, not only are the antibacterial ability and the organic acid content of the palm meal and the bean hulls greatly improved, but also the palatability of the feed is improved, and it is possible to make palm meal and bean hulls into feed.

The invention discloses a method for improving anaerobic acid production of kitchen waste, and belongs to the technical field of anaerobic fermentation of rubbish. The method provided by the invention comprises the following steps: mixing and blending kitchen waste subjected to pretreatment with anaerobic activated sludge; adding highly concentrated monosodium glutamate wastewater subjected to desulfurization treatment, and carrying out anaerobic fermentation for acid production. According to the method provided by the invention, anaerobic digestion and acid production of kitchen waste can be facilitated, and the content of organic acid can be increased by 20% or above; besides, emission of monosodium glutamate wastewater can be reduced, energy conservation and emission reduction are achieved, operability is quite high, and the method is applicable to industrial popularization.

The present invention discloses a method for developing a shellfish feed by utilizing waste porphyra yezoensis. The method comprises the following steps: S1, drying porphyra yezoensis: flatly spreading a single layer of porphyra yezoensis for natural sun-drying or drying the porphyra yezoensis in a 40-DEG C constant-temperature drying oven; S2, grinding porphyra yezoensis: putting the dried porphyra yezoensis into an ultrafine grinder, conducting grinding to obtain porphyra yezoensis dry powder to reach particle sizes of 300 meshes or above and filter feeding property within 50 microns; and S3, conducting fermenting: adding distilled water, a strain JSOU-1 and glucose into the treated porphyra yezoensis dry powder, and conducting stirring, uniform mixing, sealing and fermenting. The used fermentation method is solid-state fermentation, addition amount of water in the solid-state fermentation is small, a matrix is high in water insolubility and suitable for rapid propagation of probiotics, a large number of probiotics are good in activity of produced enzymes and high in fermentation capacity; and the solid-state fermentation has simple requirements on devices and low in initial investment, and besides, the method is easy to operate; and after the solid-state fermentation is finished, a sealed container can be repeatedly utilized without emission and pollution.

The invention provides a method for preparing a peach kernel extract for cigarette by immobilized lactic acid bacteria. The preparation method comprises the following steps: (1) repeatedly performing aqueous extraction on peach kernels at 95-100 DEG C and mixing extracting solutions, thereby acquiring a peach kernel extract A; (2) inoculating the lactic acid bacteria into a bouillon culture medium, culturing and centrifuging, thereby acquiring wet thallus, adding the wet thallus into a mixed solution of polyvinyl alcohol and sodium alga acid, and cross-linking with a saturated boric acid solution containing 1%-3% of CaCl2 and a saturated Na2SO4 solution, thereby acquiring PVA-SA immobilized lactic acid bacteria beads; (3) mixing the peach kernel extract A with the immobilized lactic acid bacteria beads at mass ratio of (5-10):1 and then fermenting, filtering so as to acquire clear fermentation liquor, adding alcoholic solution sediment, filtering to obtain supernate and concentrating the supernate, thereby acquiring the peach kernel extract. The peach kernel extract has the functions of enriching cigarette fragrance, adding sweet fragrance and acid fragrance, enhancing smoke saliva-generating feel, softening and fining smoke, relieving irritation and promoting throat comfort.

The invention discloses a method for preparing fruit vinegar through synergistic fermentation of multiple strains. The method comprises the steps that A, jam is prepared; B, lactic acid bacteria are cultured to obtain the primary lactic acid bacteria strain, and then the primary lactic acid bacteria strain is inoculated into the jam to obtain the secondary lactic acid bacteria strain; C, saccharomyces cerevisiae powder is inoculated into the jam, the secondary lactic acid bacteria strain is added, and then culturing is conducted to obtain fruit wine; D, acetic bacteria are cultured to obtain the primary acetic bacteria strain, and then the primary acetic bacteria strain is inoculated into the fruit wine to be cultured to obtain the secondary acetic bacteria strain; E, monascus is culturedto obtain the primary monascus strain, and then the primary monascus strain is inoculated into the fruit wine to obtain the secondary monascus strain; F, the secondary acetic bacteria strain and the secondary monascus strain are inoculated into the fruit wine, higher temperature fermentation and lower temperature fermentation are alternately conducted for 2-5 days, and fruit vinegar fermentation liquid is obtained; and G, the fruit vinegar fermentation liquid is subjected to sealed aging for 1 month or above, filling is conducted, and then the fruit vinegar is obtained. The fruit vinegar prepared by the method is bright in color, soft in sour taste and enough in fruit flavor, and nutritional value and the health efficacy of fruits can be more effectively utilized.

The invention discloses a preparation method of fermented fruits and vegetables containing prebiotics. The preparation method comprises the following steps: boiling Chinese cabbages, and cooling; mixing table salt, prebiotics and water to prepare prebiotics pickling liquid; and mixing the prebiotic pickling liquid with Chinese cabbages, and fermenting at 14-16 DEG C for 28-32 days to obtain the pickled Chinese cabbages. Five prebiotics, namely fructo-oligosaccharide, inulin, xylooligosaccharide, galactooligosaccharide and stachyose, are added into a fruit and vegetable fermentation system, so that the physicochemical properties of fermented fruits and vegetables are improved, the content of organic acid is increased, the content of free amino acid is increased, the abundance of lactobacillus and Weissella is increased, and the flavor quality of the obtained fermented fruits and vegetables is greatly improved.

The invention discloses a production method of orange flavoring wine and belongs to the technical field of food fermentation engineering. The method includes: using orange peels and fresh potatoes as raw materials, steaming the peeled fresh potatoes and grinding into mashed potatoes, adding the minced orange peels and an appropriate amount of water while stirring, well mixing, inoculating two different mycete fermentation liquid, using various enzymes in the mycete fermentation liquid to allow the mixture to saccharify, and then adding Luzhou-flavor distillers' grains, Maotai-flavor distillers' grains or both the Luzhou-flavor distillers' grains and the Maotai-flavor distillers' grains for fermentation so as to produce the orange flavoring wine. Compared with traditional cooking wine, the orange flavoring wine produced by the method has the advantages that the organic acid content in the flavoring wine is increased evidently, and an evident deodorizing effect is achieved; the orange peels can increase the flavor and taste of the flavoring wine and increase the quality of the flavoring wine; the release of flavonoid substances in the orange peels allows the flavoring wine to have good healthcare functions such as tonifying the spleen and qi, promoting digestion, resisting fatigue and increasing human immunity.

The invention relates to a pinellia ternate producing area processing preparation technology and a detection method. Total organic acids and total alkaloids are taken as detection indexes, comprehensive evaluation is performed through experimental results, and a pinellia ternate processing method is obtained by the following steps: grading pinellia ternate crude drugs according to the difference of 0.5 cm, performing stirring with lime with the weight percentage of 5% or performing soaking with lime water, and performing peeling and drying at 35 DEG C to obtain a product. The method is simple and easy to implement, peeling is easy in the fermentation process, the breakage rate is low, the finished product is white and fresh in color, the content of total alkaloids and total organic acids is high, and the method is stable, reasonable and feasible, and high value is provided for guiding production of a pinellia ternate medicinal material.

The invention discloses a method for producing virus-free rapeseed meal by adopting a biological fermentation method. The method comprises the following steps of: a, adding material water into a rapeseed meal raw material; b, inoculating bacillus subtilis, bacillus cereus and lactobacillus casei into the rapeseed meal; c, fermenting at the controlled temperature between 30 DEG C and 50 DEG C; and d, at the end of the step c, drying the fermented rapeseed meal, grinding, inspecting and packaging. The method disclosed by the invention is easy to operate. By adopting the method, a complex process and a harsh condition are not required, batch production is available and the cost problem can be solved.