43results about How to "Low residual sugar" patented technology

This invention discloses a lichee aquavit and its preparation method, which takes pulps pulping kernels, broken bits as the raw material to be fermented with an equal volume of saccharide acid water to become the lichee raw spirit to be distilled for the first and second times in a method of breaking off both ends, the rough raw aquavit after the first time distillation is at 18-20%(v / v) and the second time is at 55-60%(v / v), then the distilled one is aged in an oak drum for cold stable process under -10 to -18deg.C to be added and filtered finally.

The invention discloses an acetobacter strain (acetobacter sp. SJA-1) CGMCC No.3347 and an application thereof in seabuckthorn fruit vinegar production. The invention relates to an acetobacter strain and a method for producing seabuckthorn fruit vinegar by using the acetobacter strain. A separation source of the stain is naturally fermented seabuckthorn fruit vinegar mash. The strain is used in seabuckthorn fruit vinegar production with seabuckthorn fruit wine as a raw material. A colony has a regular shape, circular projections, a milky white color, and a glossy surface. With 5 days of plate culturing, the diameter of the colony is 0.1-0.2mm, and a transparent circle diameter is 0.5-1.0cm. The strain shows negative by Gram stain. A thallus has a size of (0.6-1.0)*(1.0-1.8)mum, a short rod shaped, and no spore. The strain obtained after separation and screening can be fully adapted to relatively high acidity of seabuckthorn fruit wine, a fermentation speed is high, acetic acid conversion rate is high, and acetic acid peroxidation reaction is less possible. When the acetobacter is used for producing seabuckthorn fruit vinegar, a sour taste is prominent, a fruit aroma is rich, and a unique seabuckthorn fruit vinegar style is provided.

The invention belongs to the technical field of biochemical engineering and particularly relates to a method for preparing medical grade valine through fermentation. The method comprises the followingsteps: fermenting, filtering and concentrating to prepare coarse valine; performing primary acid dissolution on the coarse valine by adopting hydrochloric acid, cooling, crystallizing and centrifuging to obtain the valine solid and mother solution; performing secondary acid dissolution on the valine solid with hydrochloric acid, cooling, crystallizing and centrifuging to obtain the valine solid and mother solution again; dissolving the obtained valine solids with water by adopting distilled water, performing ion exchange, discoloration, refined filtration and crystallization, so as to obtainthe medical grade valine. According to the method disclosed by the invention, the fermentation efficiency is high, heteroacid can be effectively removed, the product quality is greatly improved, and the medical grade standard is reached.

The invention provides a preparation method of ethanol. The preparation method includes the following steps: step S1, liquefying and saccharifying the starch slurry to obtain a saccharified mash; step S2, separating part of the saccharified mash from solid-liquid to obtain a syrup supernatant, and the concentration of glucose in the syrup supernatant is higher than that of the saccharified mash The concentration of glucose in the mash; in step S3, the remaining saccharified mash and the syrup supernatant are mixed and fermented to obtain ethanol. Since the syrup supernatant without solid content is blended and fermented with the saccharified mash, the viscosity of the fermented mash can be greatly reduced, and the mash can be more in line with the requirements of stirring, transportation and heating and cooling processes. It can be seen that the above method can also have the characteristics of high ethanol concentration, low residual sugar and energy saving, thereby greatly increasing the output and significantly improving the economic benefits.

The invention discloses a saccharomyces cerevisiae and application thereof, which relate to a microorganism and a technique of brewing fruit wine. The strain of the saccharomyces cerevisiae is also used for preparing a sea-buckthorn fruit wine by using sea-buckthorns or sea-buckthorn fruits as raw materials so as to produce a high-quality sea-buckthorn fruit wine. The separation source of the strain of the saccharomyces cerevisiae comprises a sea-buckthorn fruit juice natural fermentation broth, peels and pulps of the sea-buckthorn fruits, and soil of a sea-buckthorn orchard, and the characteristic of a colony is that the tube wall has no membranes and webs when the colony is cultured in a wort liquid medium; and the colony grown on a wort agar solid medium is white and butyrous, the surface is glossy, and the edge is orderly. A brand new strain is obtained after cultivation, screening and optimization, which can sufficiently adapt to the high acidity of the sea-buckthorns and overcome the defect that a port wine active dry yeast cannot adapt to the high acidity of the sea-buckthorns, and has high strain fermentation rate and superior safety; and the sea-buckthorn fruit wine produced by using the saccharomyces cerevisiae has the advantages of low residual sugar, high alcohol content, rich fruity aroma, plumpy wine body, and unique style of the sea-buckthorn fruit wine.

The invention belongs to the technical field of fermentation and in particular discloses a process for preparing and extracting L-glutamine. The process comprises the following steps: preparing L-glutamine feed liquid, performing ultrafiltration treatment, removing mycoprotein and other macromolecular substances, performing activated carbon decolorization, strongly acidic cation exchange, vacuum concentration, isoelectric point cooling crystallization, centrifugation and the like on ultrafiltrate so as to obtain a crude product; re-dissolving the crude product, and sequentially performing weakly acidic and weakly alkaline ion exchange resin impurity removal, vacuum concentration, isoelectric point cooling crystallization, centrifugation and drying, thereby obtaining the refined L-glutamine. According to the process in the invention, the fermentation efficiency of the L-glutamine is improved, the finished product has high purity and total yield, the process is simple and convenient in production technology, the usage amount of the exchange resin is obviously decreased, and the amount of acid and alkali is greatly reduced, so that wastewater discharge is reduced, and environmental protection is facilitated.

The invention discloses a method for preparing alcohol by honey, which comprises the step of extracting the alcohol by distilling mature fermented mash. The mature fermented mash is prepared according to the following steps: the honey is diluted by water to obtain a diluted sugar liquid; a flocculating agent is added into the diluted sugar liquid, and a clear sugar liquid is obtained after a precipitate is filtered; the clear sugar liquid is diluted by water to obtain a diluted clear sugar liquid; and ammonium sulfate containing 21 percent of nitrogen and industrial phosphoric acid containing70 percent of nitrogen are added into the diluted clear sugar liquid respectively, and alcohol yeast is added after the diluted clear sugar liquid is stirred evenly to obtain the mature fermented mash. The method has the advantages of simple process, high utilization rate of raw materials, wide sources of the raw materials, no land competition with grains and so on, and provides a brand-new production raw material and a method for alcohol production.

The invention discloses dry cider and a preparation method for the same, and belongs to the technical field of preparation of fermented fruit wine. The preparation method comprises the steps of (1) enucleating and dicing apples, impregnating the apples in a color protection solution for standing, taking out and juicing the impregnated apples, and collecting juice; (2) performing enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtration, and adding concentrated apple juice into filtrate to regulate the concentration to required concentration to obtain juice; (3) adding compound yeasts into the juice, and performing primary fermentation and secondary fermentation until the content of residual sugar in fermentation liquor is less than or equal to 4g / L to obtain secondarily fermented wine; (4) standing the secondarily fermented wine at 4 to 6 DEG C, adding a clarifying agent for clarification, performing intercooling treatment and cold filtration on the clarified fruit wine, performing filtration by using a microporous filter membrane, and performing bottling and sterilization to obtain the dry cider. The preparation method is easy to operate; the dry cider prepared by the method is low in residual sugar content, high in alcohol content and nutrient-rich, and has good mouth-feel.

The invention discloses a wine Saccharomyces cerevisiae strain with high glycerol yield and low acetic acid yield and a construction method thereof and belongs to the technical field of industrial microorganisms. Saccharomyces cerevisiae NJZCC17 and NJZSC5 are used as original strains subjected to haploid separation, ALD6 gene in haploids is knocked out separately to obtain genetically-modified strains, the genetically-modified strains 17A24-ald6 Delta (MATa) and 5125-ald6 Delta (MAT alpha) are subjected to diploid hybridization fusion to obtain diploid hybrid strain NJZ17A5-ald6 Delta. The wine Saccharomyces cerevisiae strain has the advantages that acetic yield during alcohol fermentation is lowered, and more carbon metabolic fluxes are diverted to generate and accumulate glycerol; the yield of ethyl acetate is lowered; the yields of isoamyl alcohol and 2-phenylethyl alcohol are increased. Therefore, a novel method for lowering acetic acid yield and increasing glycerol yield is provided for wine making industry.