297results about How to "Low alcohol content" patented technology

Various systems and methods are described for an exhaust gas sensor coupled to an exhaust system of an engine. One example method comprises, during selected engine fueling conditions, alternating between applying first and second voltages to the sensor; and identifying an amount of alcohol in fuel injected to the engine based on sensor outputs at the first and second voltages.

Various systems and methods are described for an exhaust gas sensor coupled to an exhaust system of an engine. One example method comprises, during selected engine fueling conditions, alternating between applying different voltages to the sensor; and identifying an amount of alcohol in fuel injected to the engine based on sensor outputs at the different voltages.

The invention relates to a composition for killing microbes, which is mainly used for hand antisepsis, surgical hand antisepsis and antisepsis of skins and mucosa and can be also used for killing the microbes at the surfaces of the articles; polyhexamthylene guanidine hydrochloride and ethanol are adopted as main active fungicide ingredients to be combined with a fungicide synergistic agent isopropanol, wherein the concentration of the ethanol is 79-467 g / L, the concentration of the polyhexamthylene guanidine hydrochloride is 0.01-15 g / L and the concentration of the isopropanol is 3-54 g / L; meanwhile, a moisturizer, a stabilizing agent, a thickening agent and other agents can be added as needed to obtain different dosage forms; and the composition has the advantages of good fungicide effect, high speed, no washing, high stability, reduction of skin irritation of the product and functions of protecting and moisturizing skins.

A process for preparing a fermented alcohol beverage with low (or no) alcohol content includes fermenting raw juice and osmotic evaporation by composite silicone rubber membrane for selectively removing alcohol. The evapour passed through the membrane is fractionally condensed in vacuum state. Its advantages are simple process, low cost, high operatibility and low content of alcohol.

The invention provides a low alcohol grape wine and the brewing technology thereof, belonging to the technical field of grape wine preparation. The aim of the invention is to provide a brewing technology of high concentration low alcohol (8-10 percent of alcohol degree) grape wine. Under the premise that the grape wine made by the brewing technology meets the technical indicators of high concentration and low alcohol, the brewing technology does not influence the flavor and the characteristics of the grape wine.

The invention provides a composition for mouth cavity cleaning, which contains tea extract 35-50 parts by weight, stevia rebeudiana leaves extract 10-15 parts by weight, lemon extract 10-25 parts by weight, peppermint leaves extract 10-15 parts by weight, honeysuckle extract 10-20 parts by weight, bitter tea extract 20-30 parts by weight, xylitol 5-10 parts by weight, and ethanol 25-35 parts by weight. The components of the composition of the invention are edible plants which are effective for oral health, and have no irritation, and can be used in long term.

The invention discloses a non-alcohol beer base-material and preparing method of non-alcohol beer in beer producing technical domain, which comprises the following steps: disintegrating raw material; setting material and water ratio at 1:3- 4; feeding at 35-38 deg.c; saccharifying; filtering; boiling; adding into hops; depositing; cooling; shaping 11degreeP wheat juice; getting the base-material; diluting the non-alcohol beer base-material; aerating; mixing; storing at 2-3 days; getting the non-alcohol beer. This beer can meet needs of many special human populations.

Certain embodiments provide apparatuses and methods for removing alcohol from alcoholic beverages. In certain embodiments, the apparatus includes a vessel, a fluid conduit configured to be inserted into a beverage, the fluid conduit configured to allow the beverage to flow into the vessel, a heating system comprising a distribution surface within the vessel, the distribution surface configured to receive the beverage and to heat the beverage, and a vacuum system configured to apply a vacuum to the beverage while the beverage is heated by the distribution surface. In certain embodiments, the method includes using the apparatuses described herein to reduce the alcohol content of an alcoholic beverage.

Methods and systems are provided for controlling exhaust emissions by adjusting an injection profile for different fuels injected into an engine cylinder from different fuel injectors during engine start and crank. By splitting fuel injection during start and cranking so that fuel of lower alcohol content is port injected and fuel of higher alcohol content is direct injected as one or multiple injections, the soot load of the engine can be reduced and fuel economy can be improved.

The present invention discloses a roxburgh rose fermented nutrient solution and an application thereof. A preparation of the roxburgh rose fermented nutrient solution comprises the following steps: (1) a raw material treatment is conducted: mature fresh roxburgh rose fruits are selected and washed, the washed roxburgh rose fruits are squeezed into juice, fruit residues are left and taken, the fruit residues are beat, and roxburgh rose fruit slurry and water are mixed evenly to obtain roxburgh rose slurry for a standby application; (2) micro-organism inoculating and fermenting are conducted: lactic acid bacteria and saccharomycetes are added for compound inoculation with an inoculation amount of 1-5%, and after culturing and fermenting, a fermentation product is obtained; and (3) micro-organism removing and filling are conducted: the fermentation product is centrifuged to extract a supernatant to obtain fermentation liquid, after the fermentation liquid is filtered with an ultrafiltration membrane, aseptic filling in an aseptic environment is conducted to obtain a roxburgh rose fermented nutrient solution finished product. Vc and SOD in the fermentation product is high in content and also good in stability, and the roxburgh rose fermented nutrient solution is not liable to brown and stable in product quality, can be used for preparing products with oxidation resistance and / or high Vc content, such as masks, emulsions, creams, essences, freeze-dried powder, decoction pieces, capsules, granules or jellies, and has a good market prospect.

The invention relates to Kbac drink prepared by asynchronous fermentation technology and a preparation method thereof. The Kbac drink is prepared from the following raw materials: malt extract, lupulus, yeast, xylitol, white granulated sugar, citric acid, sodium citrate and pure water. The preparation method comprises the following steps of: adding alpha-amylase into the malt extract for saccharification; performing lactobacillus fermentation, and adding the lupulus; performing lactobacillus fermentation, adding white granulated sugar, xylitol, citric acid and sodium citrate, and mixing with pure water; and filtering and sterilizing to obtain the Kbac drink. Through the invention, the prepared Kbac drink has the advantages of pure mouthfeel, moderate sour and sweet taste, puckery taste and rich nutrition, prevents foreign smell and facilitates control on quality and mouthfeel.