CN1188511C - Method for producing yeast powder by using beer waste yeast - Google Patents
Method for producing yeast powder by using beer waste yeast Download PDFInfo
- Publication number
- CN1188511C CN1188511C CNB03104025XA CN03104025A CN1188511C CN 1188511 C CN1188511 C CN 1188511C CN B03104025X A CNB03104025X A CN B03104025XA CN 03104025 A CN03104025 A CN 03104025A CN 1188511 C CN1188511 C CN 1188511C
- Authority
- CN
- China
- Prior art keywords
- yeast
- fermentation
- gram
- fermented
- hours
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fodder In General (AREA)
Abstract
The present invention relates to a method for producing yeast powder via beer waste yeast. The method has the steps: yeast paste is activated; amylum and culture media are added according to the weight of yeast paste, pasty materials are fermented and warmed, and activated yeast is used as strain; the solid is fermented; the fermented materials are inoculated, nutrient salt is added for stacking, fermentation and temperature rise, after material turning over and temperature drop, when the fermented materials are soft with flavor and white thalline, the fermented materials are tested by a microscopic are cooled; the fermented materials are sectionally dried; and the fermented materials are firstly dried and heated and are discharged and aired for heat dissipation and drying after the fermented materials are loose. The yeast powder has the aromatic flavor of beer yeast, yeast cell number is from 3 to 5 billion/g dry weight, and crude protein content is from 45 to 50%. The yeast powder comprises active yeast and abundant metabolic products, can be used as a feed additive and has an obvious growth promotion action. The present invention has the advantages of large quantity and good activity and can simplify complicated procedures of strain culture expansion and effectively prevent microbial contamination, and the present invention also has the advantages of low cost and good product quality and can realize scaled production.
Description
Technical field
The present invention relates to a kind of manufacture method of yeast powder, especially a kind of method of utilizing beer waste yeast to make yeast powder.
Background technology
Beer waste yeast is a by product important in the beer production, mainly be used in the production fodder yeast at present, its process using drum-type drying or squeezing-oven dry, yeast slurry is directly by logical hot steam cylinder heating, drying, or through oven dry again after the press sections dehydration, the aromatic odour of the yeast powder product tool cereuisiae fermentum of being produced, crude protein content is about 45%50%.Since yeast slurry water content big (moisture about 90%), thickness, difficult oven dry, therefore power consumption is big; productive rate is low, and one ton of yeast slurry is just won kilograms of product more than 100, is difficult to carry out large-scale production; at the hyperthermia drying more than 120～150 ℃, will cause the yeast activity forfeiture simultaneously, reduce use value.(see 1, Wang Xiudao, cereuisiae fermentum dry and utilize brewing science and technology, 1998, (1): 70-71; 2, project name: the exploitation of waste yeast mud, the unit of finishing: Chinese Jiangsu three Food Co., Ltd that gets profit, CSTAD, numbering: 99042977, identify the date: 1999.07.31).
Summary of the invention
The object of the present invention is to provide a kind of live yeast and abundant metabolism product of containing, can be used as fodder additives, obvious growth promoting function is arranged, the manufacture method of the yeast powder that production cost is low.
The present invention adopts the technology of yeast slurry activation-solid fermentation-stage drying, and its step is as follows:
1, yeast slurry activation
Press the mass percent (down together) in the yeast slurry, add starch 5%～10% and yeast culture base 0.1%～0.3%, material is stirred into the sposh shape, ventilation, through 10～12 hours, material fermentation calefaction to 25～30 ℃ were 10～1,500,000,000/gram through the microscopy cell count, viable count is more than 70%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
2, solid fermentation
With major ingredient dregs of beans, bean dregs (wet feed), auxiliary material wheat bran (siccative) or beer slag are fermentation raw material, the fermentation material adopts the yeast after siccative, wet feed and the activation to press certain proportioning (by mass percentage, down with) mix that to make water content be 55%～65%, inoculum size 5～1,000,000,000/gram, add simultaneously inorganic nutrient salt be mixed together stir after, stack fermentation.The fermentation raw material batching by the proportioning of mass ratio is: with the major ingredient dregs of beans is 1, and bean dregs are 0.2～1.0, and auxiliary material beer slag is 0.3～1.0, or wheat bran is 0.2～0.5.
Amount by the fermentation material is added sulfate of ammoniac 2%～4%, urea 1%～2%, secondary calcium phosphate 0.1%～0.2%, Repone K 0.05%～0.1%.
After the fermentation stockpile is put, allow it heat up naturally, when temperature surpasses 40 ℃, stirring, the ventilation cooling, temperature is controlled at 30～60 ℃, behind the fermentation time 36～40 hours, dense and when white thalline occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches more than 2,000,000,000/gram (weight in wet base), and the fermentation material is spread out heat radiation.
3, stage drying
The material that ferments is dry earlier, heating, the material temperature is 70～80 ℃, through 5～6 hours, moisture was reduced to 35%～40%, and material becomes loose shape by the bonding shape, blowing dries in the air out, after making the material natural heat dissipation, at the hot blast that is lower than 50 ℃ air-dry or dry naturally to moisture less than 10%, crushed after being dried packing.
The aromatic odour of the yeast powder product tool cereuisiae fermentum of being produced by the present invention, yeast count is 30～5,000,000,000/gram dry weight, crude protein content 45%～50%.This product characteristics is to contain live yeast and abundant meta-bolites, and as fodder additives, somatotrophic effect is obvious.Owing to adopt the bacterial classification of beer yeast slurry activating technology as solid fermentation, amount is big, vigor is good, can simplify numerous and diverse operation of spawn culture expansion and effectively prevent microbial contamination, thereby reduce production costs, and guarantees the quality of fermentation and product.Secondly, the drying process of yeast product adopts the stage drying method, helps cutting down the consumption of energy and protecting yeast activity.In addition, the present invention makes the yeast powder products production that utilizes beer waste yeast realize extensive industrialization, and its output, the output value and profitability substantially exceed old technology.
Handling beer waste yeast with year is example for 1000 tons, only can obtain more than 100 ton of product with stoving process, and the present invention can produce 1500～2000 tons.The benefit contrast of two kinds of various processes is as shown in table 1, although the unit price height of the product that old technology is produced, the profit of per unit area yield is more, but yield poorly, lack the benefit of scale production, handle same quantity yeast slurry, output of the present invention is nearly 20 times of old law, profit is 12 times of old law, visible scale production remarkable benefit of the present invention.
The benefit contrast of table 1 various processes
| Production technique | The mode of production | Yeast slurry raw material output ratio | Production cost (unit/ton) | Price (unit/ton) | Profit (unit/ton) | Handle 1000 tons of yeast slurry meters per year |
| Yield and output value year profit (ton) (ten thousand yuan) (ten thousand yuan) | ||||||
| Drum-type drying | Directly oven dry | 10∶1 | 3000 | 4000 | 1000 | 110 44 11 |
| The present invention | Yeast slurry activation fermentation | 1∶2 | 2850 | 3500 | 655 | 2000 700 131 |
Embodiment
Embodiment 1:
Get the yeast slurry double centner, add 0.25 kilogram in 5 kilograms of starch and yeast culture base, material is stirred ventilate into the sposh shape, through 10 hours, be warming up to 26 ℃, the microscopy cell count is 1,000,000,000/gram, viable count is more than 70%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
With major ingredient dregs of beans double centner, 50 kilograms in bean dregs, auxiliary material beer slag is a fermentation raw material for 30 kilograms, mixes with the activation yeast, and making water content is 58%, yeast-inoculated amount 1,000,000,000/gram.After adding the inorganic nutrient salt mixing and stirring simultaneously, stack fermentation, nutritive salt is made up of the inorganic salt of nitrogenous, phosphorus, potassium, adds sulfate of ammoniac 2%, urea 1%, secondary calcium phosphate 0.1%, Repone K 0.07% by the amount of fermentation material.The thickness that the fermentation stockpile is put can be 20 centimetres, heats up when surpassing 40 ℃, and stirring, ventilation cooling, temperature is controlled at 30 ℃, fermentation time 36 hours.Dense and when white bacterial classification occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches 2,000,000,000/gram (weight in wet base) when above, then fermentation is expected to spread out heat radiation.
The material that ferments is dry earlier, and with the heating of steam interlayer, the material temperature is 75 ℃, and after about 5 hours, control moisture reduces to 35%, and material becomes loose shape by the bonding shape, behind the natural heat dissipation, air-dry to moisture less than 10%, i.e. crushing packing.
Embodiment 2:
Get the yeast slurry double centner, add 0.3 kilogram in 6 kilograms of starch and yeast culture base, material is stirred ventilate into the sposh shape, through 12 hours, be warming up to 25 ℃, the microscopy cell count is 1,300,000,000/gram, viable count is more than 80%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
With major ingredient dregs of beans double centner, 70 kilograms in bean dregs, auxiliary material beer slag double centner is a fermentation raw material, mixes with the activation yeast, and making water content is 60%, yeast-inoculated amount 600,000,000/gram.After adding the inorganic nutrient salt mixing and stirring simultaneously, stack fermentation, nutritive salt is made up of the inorganic salt of nitrogenous, phosphorus, potassium, and the amount of fermentation material is added sulfate of ammoniac 3%, urea 1%, secondary calcium phosphate 0.15%, Repone K 0.05%.The thickness that the fermentation stockpile is put can be 25 centimetres, heats up when surpassing 42 ℃, and stirring, ventilation cooling, temperature is controlled at 31 ℃, fermentation time 37 hours.Dense and when white bacterial classification occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches 2,000,000,000/gram (weight in wet base) when above, then fermentation is expected to spread out heat radiation.
The material that ferments is dry earlier, and with the heating of steam interlayer, the material temperature is 70 ℃, and after about 5.5 hours, control moisture reduces to 38%, and material becomes loose shape by the bonding shape, behind the natural heat dissipation, air-dry to moisture less than 10%, i.e. crushing packing.
Embodiment 3:
Get the yeast slurry double centner, add 0.2 kilogram in 7 kilograms of starch and yeast culture base, material is stirred ventilate into the sposh shape, through 11 hours, be warming up to 30 ℃, the microscopy cell count is 1,500,000,000/gram, viable count is more than 72%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
With major ingredient dregs of beans double centner, 20 kilograms in bean dregs, 40 kilograms in auxiliary material wheat bran, mix with the activation yeast, making water content is 65%, yeast-inoculated amount 800,000,000/gram.After adding the inorganic nutrient salt mixing and stirring simultaneously, stack fermentation, nutritive salt is made up of the inorganic salt of nitrogenous, phosphorus, potassium, and the amount of fermentation material is added sulfate of ammoniac 2.5%, urea 1.5%, secondary calcium phosphate 0.15%, Repone K 0.06%.The thickness that the fermentation stockpile is put can be 28 centimetres, heats up when surpassing 45 ℃, and stirring, ventilation cooling, temperature is controlled at 36 ℃, fermentation time 38 hours.Dense and when white bacterial classification occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches 2,000,000,000/gram (weight in wet base) when above, then fermentation is expected to spread out heat radiation.
The material that ferments is dry earlier, and with the heating of steam interlayer, the material temperature is 72 ℃, and after about 5 hours, control moisture reduces to 40%, and material becomes loose shape by the bonding shape, behind the natural heat dissipation, air-dry to moisture less than 10%, i.e. crushing packing.
Embodiment 4:
Get the yeast slurry double centner, add 0.1 kilogram in 8 kilograms of starch and yeast culture base, material is stirred ventilate into the sposh shape, through 12 hours, be warming up to 28 ℃, the microscopy cell count is 1,400,000,000/gram, viable count is more than 75%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
With major ingredient dregs of beans double centner, bean dregs double centner, auxiliary material beer slag is a fermentation raw material for 50 kilograms, mixes with the activation yeast, and making water content is 55%, yeast-inoculated amount 500,000,000/gram.After adding the inorganic nutrient salt mixing and stirring simultaneously, stack fermentation, nutritive salt is made up of the inorganic salt of nitrogenous, phosphorus, potassium, and the amount of fermentation material is added sulfate of ammoniac 3.5%, urea 2%, secondary calcium phosphate 0.2%, Repone K 0.08%.The thickness that the fermentation stockpile is put can be 30 centimetres, heats up when surpassing 40 ℃, and stirring, ventilation cooling, temperature is controlled at 33 ℃, fermentation time 38 hours.Dense and when white bacterial classification occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches 2,000,000,000/gram (weight in wet base) when above, then fermentation is expected to spread out heat radiation.
The material that ferments is dry earlier, and with the heating of steam interlayer, the material temperature is 80 ℃, and after about 6 hours, control moisture reduces to 35%, and material becomes loose shape by the bonding shape, behind the natural heat dissipation, air-dry to moisture less than 10%, i.e. crushing packing.
Embodiment 5:
Get the yeast slurry double centner, add 0.15 kilogram in 9 kilograms of starch and yeast culture base, material is stirred ventilate into the sposh shape, through 10 hours, be warming up to 27 ℃, the microscopy cell count is 1,100,000,000/gram, viable count is more than 70%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
With major ingredient dregs of beans double centner, 40 kilograms in bean dregs, auxiliary material wheat bran is fermentation raw material for 20 kilograms, mixes with the activation yeast, and making water content is 62%, yeast-inoculated amount 800,000,000/gram.After adding the inorganic nutrient salt mixing and stirring simultaneously, stack fermentation, nutritive salt is made up of the inorganic salt of nitrogenous, phosphorus, potassium, and the amount of fermentation material is added sulfate of ammoniac 4%, urea 1.5%, secondary calcium phosphate 0.1%, Repone K 0.1%.The thickness that the fermentation stockpile is put can be 25 centimetres, heats up when surpassing 44 ℃, and stirring, ventilation cooling, temperature is controlled at 35 ℃, fermentation time 40 hours.Dense and when white bacterial classification occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches 2,000,000,000/gram (weight in wet base) when above, then fermentation is expected to spread out heat radiation.
The material that ferments is dry earlier, and with the heating of steam interlayer, the material temperature is 75 ℃, and after about 5 hours, control moisture reduces to 36%, and material becomes loose shape by the bonding shape, behind the natural heat dissipation, air-dry to moisture less than 10%, i.e. crushing packing.
Embodiment 6:
Get yeast slurry 100 and do gram, add 0.25 kilogram in 10 kilograms of starch and yeast culture base, material is stirred ventilate into the sposh shape, through 11 hours, be warming up to 29 ℃, the microscopy cell count is 1,300,000,000/gram, viable count is more than 75%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
With major ingredient dregs of beans double centner, 60 kilograms in bean dregs, auxiliary material wheat bran is fermentation raw material for 50 kilograms, mixes with the activation yeast, and making water content is 55%, yeast-inoculated amount 1,000,000,000/gram.After adding the inorganic nutrient salt mixing and stirring simultaneously, stack fermentation, nutritive salt is made up of the inorganic salt of nitrogenous, phosphorus, potassium, and the amount of fermentation material is added sulfate of ammoniac 2.5%, urea 1%, secondary calcium phosphate 0.5%, Repone K 0.08%.The thickness that the fermentation stockpile is put can be 20 centimetres, heats up when surpassing 41 ℃, and stirring, ventilation cooling, temperature is controlled at 33 ℃, fermentation time 36 hours.Dense and when white bacterial classification occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches 2,000,000,000/gram (weight in wet base) when above, then fermentation is expected to spread out heat radiation.
The material that ferments is dry earlier, and with the heating of steam interlayer, the material temperature is 70 ℃, and after about 6 hours, control moisture reduces to 38%, and material becomes loose shape by the bonding shape, behind the natural heat dissipation, air-dry to moisture less than 10%, i.e. crushing packing.
Embodiment 7:
Get the yeast slurry double centner, add 0.2 kilogram in 6.5 kilograms of starch and yeast culture base, material is stirred ventilate into the sposh shape, through 10 hours, be warming up to 30 ℃, the microscopy cell count is 1,200,000,000/gram, viable count is more than 71%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
With major ingredient dregs of beans double centner, 80 kilograms in bean dregs, 80 kilograms of auxiliary material beer slags, mix with the activation yeast, making water content is 60%, yeast-inoculated amount 600,000,000/gram.After adding the inorganic nutrient salt mixing and stirring simultaneously, stack fermentation, nutritive salt is made up of the inorganic salt of nitrogenous, phosphorus, potassium, and the amount of fermentation material is added sulfate of ammoniac 3%, urea 1.5%, secondary calcium phosphate 0.2%, Repone K 0.06%.The thickness that the fermentation stockpile is put can be 26 centimetres, heats up when surpassing 43 ℃, and stirring, ventilation cooling, temperature is controlled at 32 ℃, fermentation time 40 hours.Dense and when white bacterial classification occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches 2,000,000,000/gram (weight in wet base) when above, then fermentation is expected to spread out heat radiation.
The material that ferments is dry earlier, and with the heating of steam interlayer, the material temperature is 78 ℃, and after about 5.5 hours, control moisture reduces to 40%, and material becomes loose shape by the bonding shape, behind the natural heat dissipation, air-dry to moisture less than 10%, i.e. crushing packing.
Embodiment 8:
Get the yeast slurry double centner, add 0.2 kilogram in 7.5 kilograms of starch and yeast culture base, material is stirred ventilate into the sposh shape, through 12 hours, be warming up to 28 ℃, the microscopy cell count is 1,300,000,000/gram, viable count is more than 70%, and the yeast after the activation is directly as the bacterial classification of solid fermentation.
With major ingredient dregs of beans double centner, 60 kilograms in bean dregs, auxiliary material wheat bran is fermentation raw material for 30 kilograms, mixes with the activation yeast, and making water content is 62%, yeast-inoculated amount 600,000,000/gram.After adding the inorganic nutrient salt mixing and stirring simultaneously, stack fermentation, nutritive salt is made up of the inorganic salt of nitrogenous, phosphorus, potassium, and the amount of fermentation material is added sulfate of ammoniac 3%, urea 2%, secondary calcium phosphate 0.1%, Repone K 0.05%.The thickness that the fermentation stockpile is put can be 26 centimetres, heats up when surpassing 42 ℃, and stirring, ventilation cooling, temperature is controlled at 30 ℃, fermentation time 38 hours.Dense and when white bacterial classification occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches 2,000,000,000/gram (weight in wet base) when above, then fermentation is expected to spread out heat radiation.
The material that ferments is dry earlier, and with the heating of steam interlayer, the material temperature is 75 ℃, and after about 5.5 hours, control moisture reduces to 35%, and material becomes loose shape by the bonding shape, behind the natural heat dissipation, air-dry to moisture less than 10%, i.e. crushing packing.
Claims (6)
1, a kind of method of utilizing beer waste yeast to make yeast powder is characterized in that its step is as follows:
1), yeast slurry activation: press the mass percent in the yeast slurry, add starch 5%～10% and yeast culture base 0.1%～0.3%, material is stirred into the sposh shape, ventilation, through 10～12 hours, material fermentation calefaction to 25～30 ℃ were 10～1,500,000,000/gram through the microscopy cell count, viable count is more than 70%, and the yeast after the activation is directly as the bacterial classification of solid fermentation;
2), solid fermentation: with major ingredient dregs of beans, bean dregs, auxiliary material wheat bran or beer slag are fermentation raw material, it is 55%～65% that the fermentation material adopts the yeast after siccative, wet feed and the activation to make water content by the certain quality percentage mix, inoculum size 5～1,000,000,000/gram, add simultaneously inorganic nutrient salt be mixed together stir after, stack fermentation, the fermentation raw material batching by the proportioning of mass ratio is: with the major ingredient dregs of beans is 1, bean dregs are 0.2～1.0, and auxiliary material beer slag is 0.3～1.0, or wheat bran is 0.2～0.5; Amount by the fermentation material is added sulfate of ammoniac 2%～4%, urea 1%～2%, secondary calcium phosphate 0.1%～0.2%, Repone K 0.05%～0.1%; After the fermentation stockpile is put, allow it heat up naturally, when temperature surpasses 40 ℃, stirring, the ventilation cooling, temperature is controlled at 30～60 ℃, behind the fermentation time 36～40 hours, dense and when white thalline occurring when the soft flavor of fermentation material, microscopy fermentation parent cell number reaches more than 2,000,000,000/gram (weight in wet base), and the fermentation material is spread out heat radiation;
3), stage drying: the material that ferments is dry earlier, heating, the material temperature is 70～80 ℃, through 5～6 hours, by mass percentage moisture is reduced to 35%～40%, material becomes loose shape by the bonding shape, blowing dries in the air out, after making the material natural heat dissipation, be dried to moisture less than 10% being lower than 50 ℃, the crushed after being dried packing.
2, a kind of method of utilizing beer waste yeast to make yeast powder as claimed in claim 1 is characterized in that said yeast culture base is 0.2%.
3, a kind of method of utilizing beer waste yeast to make yeast powder as claimed in claim 1 is characterized in that said water content is 60% in solid fermentation.
4, a kind of method of utilizing beer waste yeast to make yeast powder as claimed in claim 1 is characterized in that said yeast-inoculated amount is 500,000,000/gram in solid fermentation.
5, a kind of method of utilizing beer waste yeast to make yeast powder as claimed in claim 1 is characterized in that adding sulfate of ammoniac 4%, urea 2%, secondary calcium phosphate 0.15%, Repone K 0.1% by the amount of fermentation material in solid fermentation.
6, a kind of method of utilizing beer waste yeast to make yeast powder as claimed in claim 1 is characterized in that in stage drying, at the hot blast that is lower than 50 ℃ air-dry or dry naturally to moisture less than 10%, crushed after being dried is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB03104025XA CN1188511C (en) | 2003-02-13 | 2003-02-13 | Method for producing yeast powder by using beer waste yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB03104025XA CN1188511C (en) | 2003-02-13 | 2003-02-13 | Method for producing yeast powder by using beer waste yeast |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1431293A CN1431293A (en) | 2003-07-23 |
| CN1188511C true CN1188511C (en) | 2005-02-09 |
Family
ID=4790055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB03104025XA Expired - Fee Related CN1188511C (en) | 2003-02-13 | 2003-02-13 | Method for producing yeast powder by using beer waste yeast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1188511C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1989832B (en) * | 2005-12-28 | 2010-06-23 | 上海创博生态工程有限公司 | Feed addictive for fleshy optimization of microorganism cultivation animals and making method thereof |
| CN102613265B (en) * | 2012-03-31 | 2013-08-14 | 福建省麦都食品发展有限公司 | Natural yeast powder |
| CN103918885B (en) * | 2014-04-09 | 2015-12-30 | 厦门百穗行科技股份有限公司 | A kind of method utilizing feed with paper-mulberry leaf, balloonflower root, waste beer yeast slurry to prepare high protein feed |
| CN106036730A (en) * | 2016-05-04 | 2016-10-26 | 安徽竞赛食品有限公司 | A seasoner having a flavor of shrimps pickled with soy sauce |
| CN105901631A (en) * | 2016-05-04 | 2016-08-31 | 安徽竞赛食品有限公司 | Bone jelly with tomato |
| CN108179130A (en) * | 2018-03-21 | 2018-06-19 | 广州同心源生物科技有限公司 | A kind of preparation method of high activity Enterococcus faecalis microorganisms preparation dry powder |
| CN109730192A (en) * | 2019-03-06 | 2019-05-10 | 广西壮族自治区农业科学院 | Utilize the method for bagasse production protein feed |
| CN115057739B (en) * | 2022-06-21 | 2024-03-01 | 齐鲁工业大学 | Method for preparing biological organic liquid fertilizer by using beer brewing waste and application thereof |
-
2003
- 2003-02-13 CN CNB03104025XA patent/CN1188511C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1431293A (en) | 2003-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104926541B (en) | A kind of production technology of joint wheat bran stalk vinasse seaweed mixed fungus fermentation efficient biologic-organic fertilizer | |
| CN1291947C (en) | Ferment bacteria organic fertilizer and its production process | |
| CN100391356C (en) | Method for preparing feedstuff by biological modification of brewery mash | |
| CN104000006B (en) | A kind of three stage mixed culture solid state fermentations prepare the method for vinasse protein feed | |
| CN101100401B (en) | Organic composite potassium fertilizer and its producing method | |
| CN103641584A (en) | An organic fertilizer and a preparation method thereof | |
| CN1923759A (en) | Refined fertilizer produced from sludge and producing method thereof | |
| CN1618772A (en) | High efficiency biological organic fertilizer and its production technology | |
| CN103947830B (en) | A kind of method utilizing distillers ' grains biological fermentation to produce feed | |
| CN103508768A (en) | Preparation technology for bio-organic fertilizer by using sludge as raw material | |
| CN1624100A (en) | Microbial fermenting agent | |
| CN101919490A (en) | Method for producing biological feed by biological fermentation of liquor distiller grains | |
| CN102293350B (en) | Preparation method of shrimp and crab biological feed added with yellow rice wine lees | |
| CN1188511C (en) | Method for producing yeast powder by using beer waste yeast | |
| CN104054907A (en) | Preparation method of protein feed | |
| CN113307698A (en) | Granulation method of microbial fertilizer | |
| CN101692864B (en) | Tea organism mixed feed and preparation method thereof | |
| CN102669408A (en) | Method for producing feed through biologic improvement on compound grains | |
| CN110384178B (en) | Lactic acid bacteria culture prepared based on vinasse and application of lactic acid bacteria culture in animal feed | |
| CN103319269A (en) | Chicken manure, pig manure and pleurotus eryngii mushroom bran-containing organic fertilizer and preparation method thereof | |
| CN103508762A (en) | Method for fermenting organic fertilizer through sludge | |
| CN103947829A (en) | Preparation method of composite fermented feed based on white spirit vinasse and pulp | |
| CN104920788B (en) | A method of converting kitchen residue using housefly maggot high-performance bio | |
| CN1285156A (en) | Technology for producing vinasse somatic protein fodder by solide aerobic fermentation | |
| CN104621346A (en) | Preparation method of biological feed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |