34results about How to "Increase alcohol yield" patented technology

The present invention relates to alcohol producing fermentation process and apparatus with starch as material. After biological enzyme active catalyst on carrier is set inside some container, turbid liquid with starch is made to stay in the container to contact with the catalyst for 30-60 min. The biological enzyme active catalyst includes pectinase in 8-15 wt%, cellulase in 10-20 wt% and trace elements, and the carrier is porous material, with the pectinase and cellulase being obtained through strain fermentation. The present invention has increased alcohol yield.

The invention relates to a method for producing alcohol by utilizing cassava as a raw material and adding the production fermenting waste liquid of amylase and diastatic enzyme, which belongs to the technical field of fermentation. The method for producing alcohol by utilizing cassava as a raw material through applying enzyme preparation production fermenting waste liquid comprises the steps of cassava powder slurrying, liquefaction, saccharification and fermentation. The method is characterized by singly adding amylase fermenting waste liquid in the liquefying process without adding amylase or simultaneously adding amylase fermenting waste liquid when adding amylase and / or singly adding diastatic enzyme fermenting waste liquid in the saccharifying process without adding diastatic enzyme or simultaneously adding diastatic enzyme fermenting waste liquid when adding diastatic enzyme. Practical production indicates that the method can improve the alcohol yield of cassava raw materials, reduce the amylase consumption, diastatic enzyme consumption, nutritive salt consumption and the waste liquid treatment cost of enzyme preparation production and improves production benefits of alcohol.

The invention discloses a method for producing ethanol by using grain as a raw material, and belongs to the technical field of waste water treatment and ethanol fermentation industry. In the present invention, the anaerobic digestion effluent is mixed with the membrane filtrate after membrane filtration, the residual liquid of the refining tower, partly sterilized distiller's grain clear liquid and other mixing water and the pulverized grain raw material, and then undergoes liquefaction, saccharification and fermentation , distillation and other processes to obtain ethanol, among which, the membrane filtrate accounts for 40-90% of the total batching water quality, the fine tower residue accounts for 1-15% of the total batching water quality, and the distiller's grains accounts for 1-30% of the total batching water quality , and the rest is mixing water. By adjusting the ratio of membrane filtrate, refining tower residual liquid, distiller's grains clear liquid and other mixing water, or adding acetic acid, the volatile acid concentration of the mixing water is controlled at 100-1200mg / L. The method of the invention greatly reduces the discharge of ethanol production wastewater, saves water resources, effectively avoids the problem of ethanol fermentation acid generation, significantly improves the alcohol yield, improves the utilization rate of raw materials by 1-5%, and reduces the energy consumption and energy consumption of ethanol production. cost.

The invention discloses a saccharopolyspora strain for reducing biogenic amines and an application thereof, belonging to the technical field of food fermentation. The present invention obtains a strain of Saccharopolyspora hirsuta (Saccharopolysporahirsuta) J2 with the effect of reducing the content of biogenic amine from barley koji. While reducing the content of biogenic amines, it increases the content of amino acids and the nutritional value of fermented products, thereby achieving the effects of enhancing the quality of fermented foods and improving the safety of fermented foods, and has broad application prospects.

The invention discloses a saccharopolyspora and its application in food, belonging to the technical field of food fermentation. The present invention screened Jiangxi Saccharopolyspora J3 from barley koji, and the strain was preserved in the China Center for Type Culture Collection on April 30, 2020, with the preservation number CCTCC NO: M 2020104. The present invention applies the strain to the food fermentation system, and the results show that the strain does not affect the normal fermentation of food, and has the effect of reducing the content of biogenic amines in fermented alcoholic beverages, fermented foods and fermented condiments, and has great potential in the field of brewed food. Broad application prospects.