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245results about How to "Efficient fermentation" patented technology

Fructose-free everlasting strawberry wine and preparation method thereof

The invention discloses a fructose-free everlasting strawberry wine and a preparation method thereof. The preparation method comprises the following steps: (1) taking fresh everlasting strawberry, removing fruit stems and cleaning the fresh everlasting strawberry to obtain everlasting strawberry fruit grains; (2) dehydrating the everlasting strawberry fruit grains, getting juice and enabling the sugar degree of the everlasting strawberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the everlasting strawberry juice; adding mushy state yeast into the everlasting strawberry juice by volume ratio of 1000:2 of everlasting strawberry juice to yeast; and then placing the everlasting strawberry juice at temperature of 28-32 DEG C and fermenting the everlasting strawberry juice for 14-20 days; (4) obtaining everlasting strawberry wine stock solution after completing fermenting, adding antacid in the everlasting strawberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the everlasting strawberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free everlasting strawberry wine finished products. The fructose-free everlasting strawberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.
Owner:裴光泰

Fermentation tank

The invention discloses a fermentation tank which comprises an upper cover, a feeding device, a tank body, an air blasting device, an air extracting device, a stirring device and a discharging device, wherein the upper cover is arranged at the upper end of the tank body, a sealing device is arranged between the upper cover and the tank body, the feeding device is mounted on the upper cover, and the discharging device is arranged at the bottom of the tank body; the upper cover can rotate within a certain angle in a reciprocating manner and/or rotate for 360 degrees; the rotation of the upper cover drives the stirring device to rotate; and a slide track is mounted on the upper cover, and the stirring device can move in the radial direction of the slide track. According to the fermentation tank, rotation of the upper cover and the stirring device as well as the radial motion of the stirring device are driven with smaller power consumption, comprehensive stirring without dead angle of a fermented material in the fermentation tank is achieved under the condition of small power consumption; the discharging device is improved scientifically, with the combination of the improvement of the discharging device, the power consumption is reduced more comprehensively, and power required by discharging is reduced remarkably; and the fermentation tank is particularly suitable for vertical stirring of large-scale and supersized solid material fermentation tanks.
Owner:麦行

Brewage method of Chinese caterpillar fungus health-care yellow rice wine

The invention provides a brewage method of a Chinese caterpillar fungus health-care yellow rice wine. The yellow rice wine is brewed with a saccharification agent of Chinese caterpillar fungus rice produced with Chinese caterpillar fungus as a raw material. The brewage method comprises the steps such as rice soaking, elution and rinsing, steaming, rice paving, distiller's yeast culturing, jar fermentation, pressing, blending, pottery jar aging, and the like. Compared with other health-care yellow rice wine, cordycepin, adenosine, and cordyceps polysaccharide in the yellow rice wine obtained in the invention are metabolites of the saccharification and fermentation agent Chinese caterpillar fungus. Compared with existing Chinese caterpillar fungus health-care yellow rice wine, Chinese caterpillar fungus is adopted as the saccharification and fermentation agent in the invention. Therefore, in the respect of cost, the method provided by the invention is better than yellow rice wine fermentation methods in which Chinese caterpillar fungus fruiting body and Chinese caterpillar fungus mycelium are adopted as additives. According to existing patents, Chinese caterpillar fungus mycelium is commonly adopted as an additive. The Chinese caterpillar fungus mycelium has a main content of protein whose odor can easily deteriorate the taste of wine. With the method provided by the invention, the obtained yellow rice wine has good taste.
Owner:ZHEJIANG UNIV OF TECH
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