71results about How to "Increase saccharification rate" patented technology

Belonging to the technical field of yellow rice wine brewing, the invention relates to a method for brewing yellow rice wine with extruded rice raw material with or without an enzyme. The invention first provides a processing method for extruding a rice raw material with or without an enzyme, and then provides a method for applying the extruded rice raw material with or without an enzyme in yellow rice wine production. Compared with existing patent technologies for brewing yellow rice wine through a traditional rice steeping and steaming method, the method of the invention improves raw material gelatinization degree, saccharification rate and raw material utilization rate, shortens fermentation period, and produces finished wine with unique and heavy flavor. Besides, by changing original rice steaming gelatinization into expansion gelatinization, the method provided in the invention can avoid sewage generation, simplify process, improve operation condition, lower starch loss, and reduce equipment and building investment.

A method for producing glucose and cellobiose using cellulose complex enzyme is the technology using the cellulose complex enzyme as a catalyst and realizing the high saccharification rate conversion of cellulose by adding cellulose enzyme activator at the optimized stirring speed. Glucose concentration can reach 150g / L after using cellulose enzymatic hydrolysis, and the method is a cellulose saccharification production technology with economic feasibility. With the technology used, low cost, low usage of enzyme and high saccharification rate can be realized, and the productions of cellulose alcohol and biochemical products (lactic acid, succinic acid and the like) are satisfied. In the whole technology, no beta-glucosaccharase is added additionally, no sugar concentrating device is added, and the technology is simple, the equipment cost is low and the industrialized prospect is good.

The invention relates to a preparation and application of unsaturated pectic oligosaccharide and a compound biological preservative combined with the unsaturated pectic oligosaccharides, which is characterized in that: pectin is extracted from pericarps or fruit residues, pectate lyase produced by the fermentation of aspergillus niger-wz003 is added into the pectin, and then the unsaturated pectic oligosaccharide is obtained by centrifugal separation, monosaccharide removal by yeast, decoloration by active carbon, polyether sulfone membrane and membrane separation of regenerated cellulose, and the unsaturated pectic oligosaccharide can be obtained by a further drying step. The preparation method of unsaturated pectic oligosaccharide and a compound biological preservative combined with the unsaturated pectic oligosaccharides has the advantages that: self-made pectate lyase is utilized, so the raw materials are easy to obtain and the cost is low; meanwhile, the pectic oligosaccharide and the compound biological preservative has the advantages of innocuity, high efficiency, broad spectrum and wide application range and can reduce the addition of chemical preservatives.

A two-stage fermenting process for preparing composite biologic flocculant includes such steps as physically and chemically pretreating cellulose, preparing culture liquid, adding inorganic salt, regulating pH value, sterilizing, adding cellulose gradating bacteria to convert cellulose to glucose and cellodiase, and adding flocculant generating bacteria.

The invention relates to a novel process for jointly degrading and saccharifying crop straw by means of thermo-chemical treatment and enzymatic hydrolysis. The novel process includes steps of 1), mixing the smashed crop straw and soak liquid with each other according to a solid-to-liquid ratio of 1g:9-13ml to obtain mixtures, then carrying out heat-insulation treatment on the mixtures at the temperature of 70-90 DEG C for 6-18h, adding hydrogen peroxide into the mixtures after the heat-insulation treatment is completed, keeping the mixtures at the temperature of 50 DEG C for 6-18h, and fetching and drying the mixtures; 2), transferring the straw obtained in the step 1) into distilled water, adding straw with 20-60 FPU / g of cellulase and straw with 300-600U / g of xylanase into the straw, regulating the pH (potential of hydrogen) of the straw until the pH reaches 4-5, then carrying out enzymatic hydrolysis by the aid of shaking tables at the temperature of 45-50 DEG C for 24-48h, treating the straw at the temperature of 100 DEG C for 30min after enzymatic hydrolysis is completed so as to terminate enzymatic hydrolysis reaction and drying and smashing enzymatic hydrolysis products. The volume of the hydrogen peroxide is 3% of that of the soak liquid. The soak liquid is a lime supernatant with sodium hydroxide, the sodium hydroxide accounts for 2% of the weight of the crop straw, and lime accounts for 5-15% of the weight of the crop straw. The novel process has the advantage that the degradation rate of the straw and the reduced sugar yield (442.85mg / g) of the straw can be obviously increased.

The invention discloses a pretreatment method for preparation of biomass fuels by comprehensive utilization of all components of plant straw, and relates to the field of comprehensive utilization of all components of plant straw, wherein the pretreatment method comprises the steps: plant straw after being cut into sections is successively subjected to washing treatment for two times before and after steam explosion, steam explosion treatment, extrusion treatment, crushing treatment, pre-enzymolysis treatment, cracking treatment, and enzymolysis treatment, and finally a pre-product for preparing the biomass fuels is obtained; a straw washing liquid obtained after washing treatment and an extrusion liquid obtained after extrusion treatment are used for producing marsh gas, and a liquid, gas and solid biomass fuels can be obtained after the pre-product is treated. The method realizes separation and high-valued complete utilization of the all components of the plant straw, namely hemicellulose, cellulose, lignin and a small amount of components, can achieve no pollutant emission, and has the advantages of easy industrialization operation, good economic benefits, and remarkable comprehensive social benefits.

The invention provides a choline chloride eutectic solvent and a preparation method and application thereof, and belongs to the technical field of ionic liquid application. In the invention, choline chloride (ChCl) and a hydrogen bond donor are polymerized by adopting a direct heating method to obtain the choline chloride eutectic solvent; the choline chloride deep eutectic solvent has little influence on the environment, is easy to synthesize, has little influence on the crystal structure, polymerization degree and thermal stability of microcrystalline cellulose, and can be well applied to the field of non-dissolving pretreatment microcrystalline cellulose.

An object of the invention is to provide an inexpensive and efficient ethanol production method using lignocellulosic biomass as a raw material.The method for producing ethanol from lignocellulosic biomass of the present invention includesa lignocellulose decomposition step of subjecting lignocellulosic biomass to a steam explosion treatment or hydrolysis in a subcritical state followed by a flash treatment;a lignin removal step of immersing a solid residue resulting from the decomposition step in ethanol to remove lignin; anda C6 saccharification / simultaneous fermentation step of saccharifying the solid residue resulting from the lignin removal step with an enzyme and further fermenting the resulting product into ethanol with a C6 fermentation microorganism.By combining the steam explosion treatment and the lignin removal process by ethanol immersion, higher rates are achieved for the saccharification and fermentation of the biomass.

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 preparation method and application of an ester ether sulfonated composite water reducing agent based on straw modification. The water reducing agent is prepared from crop straw hydrolyzed powder through primary oxidation-sulfonation esterification modification, secondary oxidation-sulfonation esterification modification and primary methylolation-etherification modification of straw lignocellulose, wherein the straw hydrolyzed powder is obtained by performing primary crushing, washing, drying, fine crushing and micro crushing pretreatment on crop straw and then hydrolyzing straw powder. Crushing and hydrolyzing pretreatment are performed on a crop straw raw material, stepwise sulfonation modification is firstly performed on straw lignin and cellulose to form sulphonate, and then etherification modification is performed on the lignocellulose to obtain the straw-based ester ether sulfonated composite water reducing agent; the problem that the water reducing rateof the straw-based water reducing agent is 10-15% and is relatively low is solved; the obtained water reducing agent can be directly applied to the situation that the water reducing rate is about 25%and the delayed coagulation time is moderate; a technology is continuous, compact, easy to operate, low in cost, anti-settling and easy to industrialize.

The invention relates to the technical field of enzyme gene engineering modification, particularly a cellobiose hydrolase mutant. The amino acid sequence of the cellobiose hydrolase mutant is SEQ ID NO:3, and one nucleic acid sequence of the coding gene is SEQ ID NO:4. The cellobiose hydrolase mutant provided by the invention has higher acid resistance than the wild type, the optimal pH is 5.0, and the cellobiose hydrolase mutant can keep the enzyme activity level of 65% or above within the pH range of 3.5-7.0; and the optimal pH of the wild type is 5.5. The cellobiose hydrolase mutant can be widely used for lignocellulose degradation, and can obviously enhance the saccharification rate of the lignocellulose. The saccharification rate of lignocellulose of the cellobiose hydrolase mutant MAF6A in the experimental group 2 is enhanced by 6.5% as compared with the control group, and enhanced by 3.5% as compared with the experimental group 1 with the wild type cellobiose hydrolase AF6A, thereby obtaining unexpected technical effects.

The invention discloses a method for degrading eupatorium adenophorum into fermentable reducing sugar, relating to a method for turning the harmful eupatorium adenophorum into a benefit. The invention aims to provide a method for degrading straw celluloses into fermentable reducing sugar by using a smaller amount of diluted acid and cellulose enzyme. The method is characterized by comprising the following steps of: firstly, adding a buffer solution into the eupatorium adenophorum; then, adding 1-7ml of HC1 solution with the concentration of 0.005-0.10mol / L into every 50ml of buffer solution by taking the dosage of the buffer solution as a reference, and then, pre-treating for 5-180min to obtain treated reaction liquid; and finally, adding the cellulose enzyme into the treated reaction liquid, and then, degrading the eupatorium adenophorum. The reducing sugar treated by using the method can be directly used for fermenting and producing ethanol without any treatment.

The invention relates to a novel process for producing L-sodium lactate by the continuous fermentation of a thermophilic bacterial strain, which is used for producing L-lactic acid with a high optical purity. The method comprises the following steps of: based on an L-lactic acid high-yield strain RY-18 bred by a gene cloning method, producing the L-lactic acid by fermenting a starchiness or glucose raw material, wherein the optical purity of the L-lactic acid can reach over 99.5 percent; producing magnesium lactate by using MgCO3 as a neutralizer of fermentation liquor, and reacting the produced magnesium lactate and NaOH under the condition that pH is 9.5 to 10.8 to obtain L-sodium lactate and Mg(OH)2 which is processed and then used as a new neutralizer MgCO3 circularly; and preparing an L-sodium lactate product with a concentration of more than or equal to 99.5 percent from L-sodium lactate pulp by decoloration, nanofiltration, distillation and purification under a reduced pressure and concentration, wherein the optical purity of the product is more than or equal to 99.5 percent. Besides, the conversion ratio of glucose in the invention is more than or equal to 92 percent, a fermentation degree is more than or equal to 170g / L, and a fermentation period lasts for 35h. In the invention, the major production processes can be continuously operated, the neutralizer of the fermentation liquor can be recycled, and the environmentally-friendly L-sodium lactate with the high optical purity can be produced with low energy consumption.

The invention discloses a method for processing banana stalks with integrated treatment by chemical method and microbiology to prepare fuel ethanol, comprising the following steps of: (1) cutting the banana stalks, adding sodium hydroxide solution with the mass concentration between 1 and 11 percent, hydrolyzing for 1 to 6h under the condition between 25 and 45 DEG C, and regulating the pH value of hydrolysate between 6.0 and 8.0 after hydrolyzing; (2) processing the pretreated banana stalks to be inoculated with microbial solution and added with yeast to lead the mass ratio of the banana stalks to microbial solution to the yeast of 1 to between 0.1 and 0.5 to between 0.01 and 0.05; (3) processing the inoculated banana stalks to be evenly agitated and filled into a fermentation vessel, and processing closed fermentation for 15 to 30 days under the condition between 25 to 30 DEG C; (4) preparing the fuel ethanol by atmospheric distillation, which is to distill the fermented material to acquire the fuel ethanol. The invention processes the banana stalks with the integrated treatment by the chemical method and the microbiology to enable the saccharification technology of the banana stalks to be easily operated so as to improve the saccharification rate, and shortens the period of using the banana stalks to prepare ethanol, thereby reducing the manufacturing cost of ethanol.

The invention provides a method for producing gamma-polyglutamic acid from activated sludge and straws through fermentation. The method comprises the following steps: grinding the straws; carrying out dehydration treatment on sludge, and mixing the dehydrated sludge with the straws; adding nitric acid for hydrolysis; adding alkali for neutralization; preparing a fermentation medium; adding bacillus subtilis for fermentation; and carrying out solid-liquid separation, and extracting gamma-polyglutamic acid in fermentation liquid. The method has the beneficial effects that the technological process is simple, and the operation is convenient; and the environmental pollution caused by the activated sludge and agricultural wastes is reduced, meanwhile, the wastes are recycled, the activated sludge and the straws are subjected to resource utilization so as to produce gamma-polyglutamic acid, and the production cost of gamma-polyglutamic acid is low.

The invention discloses a coix seed wine and making method thereof, and the invention uses coix seed, Kam sweet rice, sorghum and rice husk as raw materials; the method comprises the following steps: mixing and stirring raw materials, immersing and draining; fetching and airing steamed materials; adding liquor yeast, uniformly stirring, saccharifying and fermenting; distilling and obtaining 45-degree bulk wine; filtering, blending, examining, packing and obtaining the product. The coix seed wine has high quality, soft, sweet and pure mouthfeel, abundant nutrition and little loss with dietotherapy health care effect and without spicy feel on mouth and dizzy feel in head. The making method has proper raw material selection and ratio, and special wine making technology is matched with, thereby realizing good saccharification effect and fermentation effect with high wine yield, and produced coix seed wine contains a plurality of beneficial components with good sense quality and abundant taste sense with spleen invigorating, lung tonifying, heat clearing and promoting urination and other efficacies.

The invention relates to a beer brewing device suitable for household dining. The device comprises a box body, the box body is internally provided with a fermentation structure, a raw material storage and discharge structure, a power structure, a beer yield apparatus and a control system. The fermentation structure includes a fermentation tank, the top of the fermentation tank is provided with a seal cover, and the fermentation tank is internally provided with a high pressure water polo, a hopper, a defoamer and a saccharometer. The raw material storage and discharge structure includes a feed inlet and a discharge pipe, the feed inlet is communicated with a wort storage barrel inlet, a wort storage barrel outlet is communicated with the fermentation tank bottom, and a recovery tank is placed below the discharge pipe. The power structure consists of a heating unit, a cooling unit, a heating pipe and a cooling pipe. The beer yield apparatus consists of a carbon dioxide cylinder, the carbon dioxide cylinder is communicated with a beer outlet and one end of a beer taking valve respectively through a valve C equipped pipeline, and the other end of the beer taking valve is communicated with the fermentation tank through a pipeline. The control system consists of a man-machine interaction module, a pressure monitoring module and a temperature monitoring module. The beer brewing device provided by the invention can meet the household beer brewing demand, and can acquire beer with good taste.

The invention relates to an ethyl alcohol processing method, and particularly relates to an ethyl alcohol processing method by clear solution of distillers grain and corn; the method includes steps (1) pretreatment; (2) cooking; (3) saccharification; (4) fermentation; (5) distilling; (6) back recycling treatment of distiller grain. According to the invention, ethyl alcohol is fermented by recycling and using corn powder after starch is extracted; meanwhile, distiller grain is further recycled to produce high protein feed and edible oil; during the whole alcoholic fermentation process, the fermentation technique applies acid-free diastatic fermentation, improved five-tower distilling process and other processes, so as to further reach the purposes of prolonging the industrial chain of ethyl alcohol production by corn, improving the product additional value, saving energy and reducing consumption, reducing cost and improving the economic benefit.

The invention belongs to the technical field of immobilized enzymes, relates to a soluble-insoluble UCST type PMAAc vector as well as an immobilized enzyme and an application thereof, and in particular to a preparation method of the soluble-insoluble high critical solution temperature (UCST) type sodium polymethylacrylate (PMAAc) vector, an application of the immobilized enzyme and an applicationof an immobilized enzyme degraded cellulose material thereof. The preparation method comprises the following steps: dissolving acrylic acid and ammonium persulfate through de-ionized water; slowly dropping methacrylamide which is dissolved by de-ionized water; uniformly shaking an obtained solution, filling nitrogen until bubbling and transferring an obtained solution into a single-mouth flask; implementing vacuumizing in nitrogen protection; conducting a reaction under magnetic stirring; implementing centrifuging after conducting cooling; discarding supernatant liquid; and heating up a resuspended material via de-ionized water, so that the finished product (the PMAAc vector) is obtained. The vector provided by the invention is applicable to immobilized cellulase, and the vector is used for degrading cellulose materials; the immobilized enzyme prepared by the invention is excellent in storage stability and reuse effect; and efficiency of hydrolyzing and catalyzing the cellulose materials is also obviously improved.

The invention provides a method for producing gamma-polyglutamic acid by using beer lees fermentation. The method comprises: drying beer lees, crushing, adding nitric acid, hydrolyzing, adding alkali to neutralize, preparing a fermentation culture medium, adding Bacillus subtilis, fermenting, carrying out solid-liquid separation, and then extracting the gamma-polyglutamic acid from the fermentation broth. According to the present invention, the process is simple, the operation is convenient, the environment pollution problem of the beer lees in the prior art is solved, and the high raw material cost problem of the gamma-polyglutamic acid production is solved.

The invention relates to an alcohol production process, in particular to a processing method for alcohol production by cassava residues and molasses. The method includes steps of (1) pretreatment, (2) cooking, (3) saccharifying, (4) fermenting and (5) distilling. The molasses and the cassava residues subjected to starch extraction are recycled and mixed to serve as raw materials, acid-free fermentation is adopted while various process improvements including avoiding of addition of antibacterial agents or bactericidal agents in a fermentation process, improving of a five-tower distillation process and the like are performed, and consequently product quality improvement, raw material saving, energy saving, consumption reduction, cost reduction and economic benefit increasing are further realized.

The invention discloses a bagasse saccharifying method which comprises the following steps: (1) pretreatment of bagasse: sterilizing bagasse with infrared ray, and regulating the moisture content of bagasse to 15%-20% through microwave drying or addition of water; (2) saccharification: adding zymophyte in bagasse, then fermenting at the temperature of 25-30 DEG C, stopping fermentation when ethylalcohol is generated, sterilizing bagasse with infrared ray, then adding citric acid, dimethyl sulfoxide tetrabutylammonium chloride and dimethyl sulfoxide imidazolium salt in the sterilized bagasse,and degrading for 2-6 hours at the room temperature, wherein the zymophyte comprises trichoderma reesei, aspergillus niger, aspergillus aculeatus and kluyveromyce; and (3) enzyme deactivation: puttingthe saccharified bagasse at a high temperature of above 100 DEG C for sterilization for 10-30 min. The bagasse saccharifying method has the advantages that the saccharifying rate is high, and the fermentation end-point is easy to control.

A method for processing a lignocellulose material, comprises the following steps: (1) crushing and sieving the lignocellulose material, and collecting granules with a particle size of between 0.08 and 0.1 mm; (2) mixing the granules obtained in step (1) with water, and dispersing through a colloid mill to yield a suspension with a particle size of 40-80 μm; (3) homogenizing the suspension obtained in the step (2) under high pressure to have a particle size of between 10 and 40 μm; and (4) buffering the suspension obtained in the step (3) with a buffer solution of sodium acetate and acetic-acid, adding cellulase, β-glucosidase, and xylanase, and performing zymolysis for 36-72 hours.

The invention discloses a straw raw material pretreatment and sulfonation-hydroxymethylation modification method for a straw-based water reducing agent. A precursor straw lignocellulose pretreatment and sulfonation-hydroxymethylation modification material meeting the requirements of the straw-based water reducing agent is prepared. The method comprises the following steps: 1) primary crushing: crushing into straw sections of about 1-3cm; 2) cleaning: cleaning impurities such as mud and sand; 3) drying: drying to enable the moisture content to be below 10%; 4) secondary crushing: crushing the straw into straw sections of 1-10 mm; 5) micro-crushing: enabling the discharging granularity to be below 400 microns through a ball mill; 6) hydrolyzing: adding a lubricating additive, a main catalytic acid and a co-catalytic acid into the extruder for hydrolysis, 7) oxidizing: adding an oxidant into the extruder for an oxidation chain-breaking reaction, 8) sulfonating: adding a sulfonating agentinto the extruder for a reaction, 9) alkalizing: adding an alkali liquor into the extruder for a reaction, and 10) hydroxymethylating: adding a hydroxymethylation reagent into the extruder for a reaction.

The invention relates to the technical field of distiller's yeast manufacture, especially to a traditional Chinese medicine distiller's yeast and a preparation method thereof. 33 raw materials including gerbera piloselloides, piperwallichii, wasps, honey and bacca sedge are designed at a ratio, so that the traditional Chinese medicines, protein-containing components, such as wasps, and sugar components, such as honey, interact with each other to provide abundant nutrition. Through combination with treatment in a treatment process, the environment of fermentation preparation of mycelia is stable, a large amount of active substances are promoted to produce, growth of pathogenic microorganisms is limited, and a proper acid-base environment is built. The prepared distiller's yeast is superior in quality and contains multiple vitamin components and antioxidant components.

The invention discloses a preparation method of a novel distiller's yeast, which is prepared by mixing aspergillus flavus seed leaven, rhizopus oryzae seed leaven, aspergillus niger seed leaven, alcohol yeast, and fragrance producing yeast. The novel distiller's yeast has the advantages of high saccharification rate and liquefaction ratio, strong dextrin decomposition rate, quick yeast conversion rate, and high wine yield, and can be applied to solid fermentation and liquid fermentation. The wine produced by the novel distiller's yeast has a rich fragrance and sweet taste.

The saccharification reaction mixture can saccharify at least one of cellulose and hemicellulose and contains, in a dispersion state, at least one of cellulose and hemicellulose, a saccharification enzyme, and colloidal silica. The ratio of the amount of the saccharification enzyme not immobilized on colloidal silica to the entire amount of the saccharification enzyme is 25% to 100%.

The invention relates to methods for producing a plant with altered lignin content by genetically manipulating expression of a PIRIN gene. The said method comprises (a) altering expression of a gene encoding a PIRIN2 polypeptide in the plant; and / or (b) altering expression of a gene encoding a PIRIN4 polypeptide in the plant. A plant with reduced lignin content is produced by increasing expression of a gene encoding a PIRIN2 polypeptide in the plant or decreasing expression of a gene encoding a PIRIN4 polypeptide in the plant. The invention further relates to genetically modified plants produced by the said methods.

The invention relates to a preparation method of roxburgh rose beer, which comprises the following steps: removing stems from fresh roxburgh roses, crushing and squeezing to obtain fresh roxburgh rosepuree, adding pectinase, and standing for a reaction to obtain roxburgh rose juice; mixing and crushing barley malt and wheat malt, and adding water to prepare mixed mash; carrying out multi-stage temperature leaching saccharification, boiling after saccharification, adding hops and rosa roxburgh rose juice in the boiling process, and finally, performing fermenting to obtain the roxburgh rose beer. The roxburgh rose beer prepared by the invention maintains the flavor of fresh malt beer, also has the fruity flavor of roxburgh rose, is pure in flavor, fresh, refreshing and unique in taste, andmeanwhile, improves the durability of beer foam.