31results about How to "Alcohol conversion rate is high" patented technology

Two methods of producing high purity dimethyl carbonate through the reaction of carbon dioxide and methanol are provided. In the ammonia-based method ammonia and carbon dioxide react to produce urea. The urea is mixed with methanol for further reaction to produce dimethyl carbonate. Ammonia released in the process is recycled as a reactant to produce more urea. In the ethylene-oxide process carbon dioxide reacts with ethylene oxide to produce ethylene carbonate. It is then reacted with methanol to produce dimethyl carbonate with ethylene glycol as byproduct. An integrated reactive distillation process using side reactors is used for facilitating catalytic reaction in these two methods for producing high purity dimethyl carbonate. The process is further enhanced by enclosing multiple side reactors into a pressure vessel and incorporating thermal heat pump for recovery and reuse of latent heat within the process.

The invention discloses a liquor mash preparation method based on a multi-enzyme system and application of the method in vinegar brewing. Sticky rice powder paste combines with a traditional yeast phase by utilizing multiple biological enzyme preparations such as alpha-amylase, pullulanase, saccharifying enzyme, cellulose enzyme, protease and lipase and a traditional yeast, enzymolysis is performed by adopting step-by-step adding method, and then liquor mash is prepared through alcohol fermentation. By adopting the method, raw and auxiliary material utilization rate is further improved based on liquid saccharification, the alcohol conversion rate is improved, the production cost is reduced, and meanwhile a product flavor obtained by adopting a traditional process is retained.

The invention discloses a method for making waxberry vinegar, which comprises the following steps of: 1, sorting, namely selecting waxberry materials; 2, deseeding; 3, squeezing; 4, performing ultrahigh temperature (UHT) sterilization; 5, performing primary fermentation, namely adding active dry yeast Q23 into a fermentation tank filled with waxberry juice, performing alcoholic fermentation on the waxberry juice to obtain waxberry wine, and controlling the fermentation temperature to be between 23 and 28DEG C; 6, performing secondary fermentation to obtain waxberry raw vinegar; 7, clarifying; 8, filtering; 9, performing secondary UHT sterilization, namely pumping the waxberry vinegar subjected to fine filtration into a UHT sterilizer for sterilization; and 10, filling. The waxberry juice is subjected to two-stage liquid state submerged fermentation to form the waxberry vinegar, and the waxberry vinegar is dark amber and clarified, and has luster, natural inherent aroma of waxberries, full, smooth and mild mouthfeel, and high typicality.

The invention relates to a method for rapidly and efficiently brewing red rice mature vinegar. The method sequentially includes the following steps that 1, normal temperature soaking is conducted; 2, pulp grinding and steaming are conducted; 3; primary saccharifying is conducted; 4, secondary saccharifying is conducted; 5, primary alcoholic fermentation is conducted; 6, secondary alcoholic fermentation is conducted; 7, acetic fermentation is conducted; 8, pressing is conducted through a plate-frame press, clarified liquid is filtered, aging is conducted in respective aging tanks, blending, bottling and packing are conducted, and the finished product is obtained. According to the method for rapidly and efficiently brewing the red rice mature vinegar, new processes of secondary saccharifying and step-by-step alcoholic fermentation are adopted, a traditional red rice mature vinegar brewing process is broken through, the starch saccharification ratio is effectively increased, two types of aspergillus are adopted for mixed fermentation, the alcohol conversion ratio is increased, and therefore the generation ratio of the red rice mature vinegar is increased. The brewed red rice mature vinegar is rich in amino acid and protein, and aromatic substances for brewing white rice and red rice and nutritional value are integrated.

The invention discloses a wine rich in alginate oligosaccharide. The wine comprises the following raw materials by weight: 30-40 parts of an alginate oligosaccharide stock solution, 35-55 parts of grape, and 20-30 parts of a Chinese herb extracted liquid. The Chinese herb extracted liquid comprises the following raw materials by weight: 10-15 parts of grape seed, 5-10 parts of Chinese wolfberry, 3-6 parts of hawthorn, 3-6 parts of chrysanthemum, 2-4 parts of Polygonum multiflorum, 2-4 parts of Chinese angelica, 2-4 parts of bighead atractylodes rhizome, 2-4 parts of white poria, 1-3 parts of dried tangerine peel, and 1-3 parts of licorice. The wine rich in alginate oligosaccharide provided by the invention has abundant nutritional value and health care effects, the alginate oligosaccharide stock solution and the Chinese herb extracted liquid are in mutual compatibility according to certain proportion and supplement each other, and combine with grape juice for fermentation to prepare the wine, and the obtained wine has the efficacy of lowering cholesterol, resisting neurasthenia, resisting over fatigue, enhancing body immunity, softening blood vessels and keeping fit.

The invention discloses a strain of Acetobacter pasteurianus WH11240754(4B) which can effectively convert ethyl alcohol into acetic acid. The Acetobacter pasteurianus WH11240754(4B) is stored in ChinaCenter for Type Culture Collection, and the preservation number is CCTCC NO:M2019009. The invention further discloses a fruit vinegar fermentation method. The method comprises the steps that the Acetobacter pasteurium WH11240754(4B) is inoculated onto fruit juice obtained through enzymolysis and alcoholic fermentation, and then acetic acid fermentation is conducted. By adopting the acetic acid bacteria and fruit vinegar brewing method, not only is the alcohol conversion rate up to 95% or above, but also the content of flavonoids compounds and flavor substances in fruit vinegar is higher, so that the fruit vinegar has higher nutritional value and stronger aroma taste.

The invention discloses myrtle fruit wine and a preparation method of myrtle fruit wine. The myrtle fruit wine comprises 80 to 100 parts of myrtle fruits, 20 to 30 parts of rock candy, 500 to 800 parts of rice, 3 to 5 parts of mold culture and 5 to 10 parts of drinking water. The preparation method comprises the following steps that the rice, the mold culture and a small amount of drinking water are processed into yeast; the myrtle fruits are subjected to steaming and boiling cooking processing after being dried in the air; the myrtle fruits and the yeast are subjected to three times of fermentation and sterilization and bottle charging. The myrtle fruit wine adopts self-made yeast; raw materials are natural and have no toxic or side effect; yeast byproducts are few; the alcohol conversion rate is high; the yeast can be cyclically used; the manufacturing cost is lower; the higher economic benefits can be achieved.

A method of producing high purity dimethyl carbonate through the reaction of carbon dioxide and methanol is provided. In the ammonia-based method ammonia and carbon dioxide react to produce urea. The urea is mixed with methanol for further reaction to produce dimethyl carbonate. Ammonia released in the process is recycled as a reactant to produce more urea. It is then reacted with methanol to produce dimethyl carbonate. An integrated reactive distillation process using side reactors is used for facilitating catalytic reaction in the method for producing high purity dimethyl carbonate. The process is further enhanced by enclosing multiple side reactors into a pressure vessel and incorporating thermal heat pump for recovery and reuse of latent heat within the process.

A clean process for preparing alcohol from wheat includes such steps as grinding, separating bran, adding water to wheat flour, separating out gluten powder, liquefying the suspension of residual starch, saccharifying, fermenting, rectifying to obtain 95% alcohol, dewatering to obtain absolute alcohol, concentrating and drying residue to obtain feed, aerobically treating the residual water and condensed water for reuse.

The invention discloses rose health-care wine. The rose health-care wine consists of the following raw materials in parts by weight: 20-40 parts of rose, 40-60 parts of grape, 10-20 parts of an extracting solution of traditional Chinese medicines and 5-20 parts of rock candy. The extracting solution of traditional Chinese medicines comprises the following components in parts by weight: 10-15 parts of mint, 5-10 parts of Flos Inulae, 10-15 parts of Fructus Lycii, 10-15 parts of Radix Angelicae Sinensis, 10-15 parts of hawthorn, 5-10 parts of auxiliary fruit, 5-10 parts of sweet-scented osmanthus and 5-10 parts of Pericarpium Citri Reticulatae. The processing method is simple, costs are saved, organic solvents are not added, the alcohol conversion rate is high, and the rose health-care wine does not pollute the environment. The prepared rose health-care wine has effects of resisting neurasthenia and resisting over fatigue, and tastes full-bodied, and is clear in color and unique in flavor.

The invention discloses a production process of Gannan navel orange fermented distilled liquor. The production process of the Gannan navel orange fermented distilled liquor comprises the following steps: cleaning and selecting navel oranges, removing impurities and separating pulp of the navel oranges; putting the orange pulp into a food processor, performing crushing treatment to obtain broken orange pulp, mixing fruit wine yeast uniformly into the broken orange pulp to obtain mixed orange pulp and putting the mixed orange pulp into a fermentation tank; cutting orange peels into shreds, flatly paving the shreds on the surface of the broken orange pulp in the fermentation tank, sealing the fermentation tank and performing interval microwave reaction for 36 to 72 hours to obtain primary leavening; taking out the orange peel shreds on the surface layer and crushing into broken orange peel; filtering and separating the primary leavening to obtain primary liquor liquid and primary liquor residues; stirring the primary liquor residues, the crushed orange peel and a leavening agent uniformly, putting the mixture into the fermentation tank, pouring the primary liquor liquid and oscillating until complete penetration to obtain a prefermentation mixture; putting the fermentation tank into a constant-temperature and constant-humidity environment, fermenting for 12 to 24 hours and performing pressurizing aging for 4 to 8 hours to obtain secondary leavening; and centrifugally separating the secondary leavening to obtain secondary liquor residues and secondary liquor liquid, distillingand debitterizing, and combining to obtain the distilled liquor.

The invention relates to a method for removing tannin in fuel alcohol production by acorn fermentation, which comprises the following steps: A. pretreatment, that is, cleaning acorn kernels, mixing with water, pulping with a kernel-water ratio of 1:20-1:40; B. ultrasonic extraction, that is, putting the mixed pulp into an ultrasonic treatment box, performing ultrasonic treatment under the condition that the ultrasonic frequency is 20-60 kHz, the power is 300-600 W, the liquid temperature is 20-40 DEG C, and the ultrasonic treatment time is 30-60 min; C. determining tannin by spectrophotometry. The method of the invention also determines alcoholic strength, and calculates the alcohol conversion rate. The beneficial effects of the present invention are that: the invention adopts the tannin removing technology which greatly influences fuel alcohol production by acorn starch raw material fermentation; most tannin is removed by using the ultrasonic extraction method, and thus high alcohol conversion rate is realized.

The invention provides physalis pubescens and onion wine and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The physalis pubescens and onion wine is prepared from the following raw materials in parts by weight: 80 to 120 parts of physalis pubescens, 50 to 80 parts of onion, 20 to 35 parts of carbon source material, 50 to 80 parts of drinking water, 3 to 5 parts of maltose oligosaccharide and 3 to 15 parts of saccharomycetes. The preparation method of the physalis pubescens and onion wine comprises the following steps: firstly, preparing the saccharomycetes; secondly, pressing the physalis pubescens and the onion into a physalis pubescens and onion mixed solution; thirdly, carrying out primary fermentation, after fermentation and aging; finally, sterilizing and canning to obtain a finished product. The physalis pubescens and onion wine disclosed by the invention has the efficacy of maintaining beauty and keeping young, delaying senescence and preventing cardiovascular and cerebrovascular diseases.

The present invention relates to a preparation method of liquid edible vinegar and its special-purpose reactor. Said preparation method includes the following steps: adding fermenting mash liquor into a fermentation cylinder, introducing air into a reactor positioned in the bottom portion of said fermentation cylinder, making the air be uniformly escaped from said reactor and penetrated into fermenting mash liquor to make the gas and liquid in fermenting mash liquor be fully atomized continuously for 25-30 hr so as to obtain liquid edible vinegar. Said invention also provides the concrete structure of its special-purpose reactor.

The invention relates to a method for preparing alcohol from high-concentration raw dry sweet potato mash by using a feed fermentation method. The method comprises the following steps: crushing cooking-free raw dry sweet potato serving as a base material; mixing the dry sweet potato powder, water, amylase, yeast and the like; adding the dry sweet potato powder raw material and an enzyme preparation for fermentation into the water thrice; and after fermenting, rectifying the fermented product to obtain the alcohol. The method overcomes the defects of liquid fermentation, low-temperature continuous cooking fermentation or raw material fermentation. The technology is widely applied to alcohol production enterprises of various scales, particularly applied to the alcohol production enterprises in the regions which have high sweet potato yield and lack energy and water resources relatively.

The invention provides an alcohol production process with high liquor yield. The alcohol production process comprises the following steps of S1, crushing dried sweet potatoes with skins into sweet potato starch, sieving by a 40-60-mesh sieve, taking oversize products and undersize products as raw materials for blending into powder syrup, and then preparing the powder syrup with water; S2, adding amylase into the powder slurry, and adding a stabilizer, then carrying out liquefaction treatment at 85-105 DEG C to obtain liquefied slurry; S3, adding saccharifying enzyme and xylanase into the liquefied slurry, and performing saccharification treatment at 50-60 DEG C to obtain saccharified slurry; and S4, adding a yeast material, alpha-amylase and a fermentation accelerant into the saccharified slurry for fermentation, and distilling the fermented mash to obtain the alcohol. The alcohol production process with high liquor yield has the advantages of high liquor yield and relatively low reducing sugar and residual total sugar content.

The invention belongs to the technical field of fruit wine, and particularly relates to red brittle plum wine. The red brittle plum wine is prepared from the following raw materials: red brittle plum, yellow peach pulp, pineapple pulp, snow pear, wax apple, passion fruit, herba sedi, radix polygoni multiflori, Chinese angelica root, gorgon fruit, ricepaper pith, corn stigma, radix polygonati officinalis, lily bulb, safflower, composite enzyme, saccharomycete, a deacidification agent and baijiu. The red brittle plum wine adopts fruits which are high in sugar content and rich in nutrient, effectively covers original acor of red brittle plum, improves mouth feel of conventional red brittle plum wine, achieves the healthcare effect by utilizing rich nutrients of other fruits, achieves the synergistic interaction with red brittle plums; and an optimized raw material formula is combined, so that effects of the red brittle plum wine is reinforced in an auxiliary mode in aspect of health care, and therefore, the prepared red brittle plum wine has relatively strong healthcare effect, and greatly improves the additional value of the red brittle plum wine.

The invention discloses a method for producing tea wine with high tea polyphenol content by using saccharomyces cerevisiae, the method adopts the saccharomyces cerevisiae GXSJ77 with the preservation number of CCTCC M 20191049 for brewing, the method comprises a seed liquid culture step, and the method also comprises the following steps: (1) picking fresh tea leaves; (2) pretreating; (3) fermenting at normal temperature; (4) drying; (5) brewing; and (6) post-processing. According to the invention, a new tea wine process is developed for the saccharomyces cerevisiae GXSJ77, the conversion rate of alcohol is increased, the obtained tea wine is high in polyphenol content and low in formaldehyde content, and the quality of the tea wine is improved.

The invention relates to a method for producing fuel ethanol by sugar grass stalk juice and a device; the stalk pretreatment, juice modulation, immobilization yeast particles and fluidization quick fermentation new processes are adopted to prepare the fuel ethanol; the fermentation process is continuous, the equipment is advanced, the fermentation speed is rapid, the reaction is full, the output is high, and the ethanol yield is high, no three-waste exhaust exists, secondary utilization is carried out totally, a great amount of investment, labor cost and raw material cost are reduced, the economic benefit is improved obviously, and the production cost is greatly reduced.

The invention relates to a method for rapidly and efficiently brewing red rice mature vinegar. The method sequentially includes the following steps that 1, normal temperature soaking is conducted; 2, pulp grinding and steaming are conducted; 3; primary saccharifying is conducted; 4, secondary saccharifying is conducted; 5, primary alcoholic fermentation is conducted; 6, secondary alcoholic fermentation is conducted; 7, acetic fermentation is conducted; 8, pressing is conducted through a plate-frame press, clarified liquid is filtered, aging is conducted in respective aging tanks, blending, bottling and packing are conducted, and the finished product is obtained. According to the method for rapidly and efficiently brewing the red rice mature vinegar, new processes of secondary saccharifying and step-by-step alcoholic fermentation are adopted, a traditional red rice mature vinegar brewing process is broken through, the starch saccharification ratio is effectively increased, two types of aspergillus are adopted for mixed fermentation, the alcohol conversion ratio is increased, and therefore the generation ratio of the red rice mature vinegar is increased. The brewed red rice mature vinegar is rich in amino acid and protein, and aromatic substances for brewing white rice and red rice and nutritional value are integrated.

The invention relates to truffle brandy and a production method thereof and belongs to the technical field of food. The truffle brandy is produced by subjecting, by weight, 5-10 parts of fresh truffle, 85-100 parts of grape, 0.3-0.6 part of distiller's yeast and 9-16 parts of white granulated sugar to mixing, fermentation and distillation. The production method includes: cleaning the raw materials, taking the raw materials according to the weight, crushing the fresh truffle into truffle juice, adding the grape, the distiller's yeast and the white granulated sugar to perform fermentation, filtering to remove residues and obtain a truffle wine stock solution, distilling, removing foreshot and after-run to obtain a wine base, storing in an oak barrel, blending, filtering, and bottling to obtain the truffle brandy. The truffle brandy is mellow in taste, has unique fungus fragrance, keeps the special flavor and nutrition of the truffle, and has effects of regulating the immune system, enhancing the immune function, preventing Alzheimer's disease, lowering cholesterol, preventing arteriosclerosis and resisting tumor. The production method is simple, high in alcohol conversion rate, capable of saving cost and free of environment pollution.

The invention discloses brewer's yeast in kombucha fungus and application thereof, belonging to the technical field of microorganisms. One aspect of the present invention provides a new Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) T3, on the other hand provides the new Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Application and application method of T3. The Saccharomyces cerevisiae screened from the kombucha fungus of the present invention has good adaptability to the tea juice environment, can be specifically applied to the brewing of tea wine, and has the characteristics of fast fermentation, strong fermentation activity, high alcohol conversion rate, and strong flavor. unique advantages.

The invention discloses a method for preparing wine mash based on a multi-enzyme system and its application in vinegar brewing. It uses α-amylase, pullulanase, glucoamylase, cellulase, protease, A variety of biological enzyme preparations such as lipase are combined with traditional koji, enzymatically hydrolyzed by adding step by step, and then fermented by alcohol to obtain wine mash. On the basis of liquid saccharification, the method can further improve the utilization rate of raw and auxiliary materials, improve the conversion rate of alcohol content, reduce production costs, and at the same time retain the product flavor of traditional technology.

The invention provides papaya wine and belongs to the technical fields of food processing and biological fermentation. The papaya wine comprises papaya, a carbon source substance, drinking water and saccharomycete, wherein the carbon source substance is one or more than one of cane sugar, honey, fructose, glucose and maltose; the saccharomycete comprises saccharomycete mother liquor and saccharomycete annex solution; the saccharomycete mother liquor includes rice and distiller's yeast; the saccharomycete annex solution includes honey, glucose and purified water; and the method comprises the following preparation steps: preparing saccharomycete, preparing papaya juice, fermenting, sterilizing and bottling. The papaya wine provided by the invention is simple in process, high in safety performance, low in cost and good in taste, and has the effects of activating the channels and collaterals, tonifying spleen, promoting appetite, soothing the liver, relieving pain, dispelling wind, eliminating dampness, moisturizing skin and beautifying the look.

The invention discloses a strain of Acetobacter pasteurianus WH11240754(4B) which can effectively convert ethyl alcohol into acetic acid. The Acetobacter pasteurianus WH11240754(4B) is stored in ChinaCenter for Type Culture Collection, and the preservation number is CCTCC NO:M2019009. The invention further discloses a fruit vinegar fermentation method. The method comprises the steps that the Acetobacter pasteurium WH11240754(4B) is inoculated onto fruit juice obtained through enzymolysis and alcoholic fermentation, and then acetic acid fermentation is conducted. By adopting the acetic acid bacteria and fruit vinegar brewing method, not only is the alcohol conversion rate up to 95% or above, but also the content of flavonoids compounds and flavor substances in fruit vinegar is higher, so that the fruit vinegar has higher nutritional value and stronger aroma taste.