67results about How to "Good saccharification effect" patented technology

The invention provides a production process for flour paste. The process comprises the following steps: 1, material steaming: a step of adding water into the raw material flour, steaming the flour with vapor, delivering steamed flour to a koji-making pool and spreading the flour so as to cool the steamed flour; 2, inoculation: a step of adding a starter into the steamed flour and carrying out inoculation; 3, koji making: a step of putting a koji material into a koji material tank, heating the koji material after static culture, then carrying out ventilation to prepare koji, carrying out culture for 15 to 17 h and then taking the prepared koji out when the koji material is full of mycelia and generates yellowish green spores; 4, insulated speedy brewing after mixing of the koji: a step of transferring the fermented koji material into an insulated fermenting tank, adding a saline solution, allowing the koji material to be uniformly soaked by the saline solution, using steam to heat a water bath tank and turning the fermented flour over once a week; 5, primary grinding; 6, drying in the open air; and 7 secondary grinding. The production process provided by the invention adds the stepof insulated speedy brewing; compared with a later open-air drying step which lasts for 9 to 10 months in traditional methods, the insulated speedy brewing step which lasts for 1 month and the open-air drying step which lasts for 3 months in the invention enables the whole process to be decreased by 6 months, and therefore, occupation of the fermenting tank and capital is reduced while product quality is guaranteed.

The invention discloses high-yield cellulase trichoderma reesei engineering bacteria which are obtained by guiding a gene bg11 of trichoderma reesei Rut-C30 into trichoderma reesei Rut-C30 by the adoption of the method of single enzyme digestion homologous recombination. The invention further discloses a construction method and application of the high-yield cellulase trichoderma reesei engineering bacteria. Compared with the prior art, extracellular beta-glucosidase generated by the engineering bacteria is increased by 17.3 times compared with that of the starting strain Rut-C30; meanwhile, endoglucanase, exoglucanase, filter paper enzyme activity and protein content are increased. In addition, the strain shows a high glucose endurance ability and a better saccharification ability.

The invention discloses a method for preparing citric acid by fermentation, which comprises the following steps: under the conditions of generating citric acid, inoculating citric acid fermentation strain into fermentation media, and carrying out fermentation, thereby obtaining the fermentation liquid. The invention is characterized in that the method also comprises the step of adding saccharifying enzyme into the fermentation media 0-8 hours after inoculating the citric acid fermentation strain. The method disclosed by the invention enhances the saccharifying capacity in the fermentation process, solves the contradiction between the pH value requirements from citric acid synthesis and saccharification in the fermentation process, and avoids the adverse effect of high DE (dextrose equivalent) value on Aspergillus niger, so that the sugar solution in the fermentation media is saccharified more thoroughly, thereby lowering the residual sugar amount in the fermentation liquid, enhancing the end citric acid content and single-tank acid supply amount, increasing the conversion rate of sugar acid and shortening the fermentation period.

This invention relates to a special diastatic nutritive complex zyme specially used in alcohol and fuel alcohol including the following components in weight percentage: compound cellulose: 10-20%, pectic enzyme; 3-7%, proteinase: 5-15%, debranching enzyme: 5-15%, phytase: 5-15%, beta-amylase: rest. This invention adds the said diastatic nutritive complex zyme into the being saccharificated materials at one run at the diastatic stage. This invented multizyme reagent compound recipe can replace the beta-amylase in the current technology.

The invention discloses a novel method for preparing furfural from fiber pentosan hydrolysate by using binary composite solid acid as a catalyst. The method comprises the following steps: proportionally mixing hydroxides generated by hydrolyzing two different metal salts, impregnating and roasting to obtain binary composite solid acid (titanium-zirconium composite solid acid); and directly preparing the biomass chemical furfural from fiber pentosan hydrolysate by using the binary composite solid acid as the solid catalyst. The method widens the adaptability of raw materials required by preparing furfural, and avoids the problems of acid corrosion and environmental pollution in the furfural production process; the catalyst can be easily recycled and reused; and thus, the invention can implement clean production of furfural. The raw material used in the invention can be a pentaose solution, dilute acid hydrolysate of fibers, or pentosan hydrolysate which is obtained by treating fibers with steam explosion or hemicellulase in the cellulose ethanol fuel production process.

The invention aims at providing a production technology of Maotai-flavor white wine. The technology comprises the following steps: (1) smashing sorghum; (2) culturing yeast; (3) sprinkling atomized water of which the water temperature is 49-52 DEG C on particles collected in the step (1) until the water content of the particles is 54-56%, stacking the particles sprinkled with the atomized water for 1-2 days so that the particles are completely soaked, then steaming the stacked particles until the particles are ripe; (4) after uniformly mixing the cultivated yeast obtained in the step (2) and the steamed particles obtained in the step (3), stacking the mixture for 3-5 days; (5) putting raw materials treated in the step (4) into a cellar to perform fermentation, ageing, distillation and blending so as to obtain the finished white wine. By the production technology of the Maotai-flavor white wine provided by the invention, powder produced in smashing the raw materials is utilized for mixed cultivation with high-temperature yeast, so that on one side the utilization ratio of the raw materials is improved, on the other side cultivation activation to a high-temperature zone is firstly performed, the saccharifying time is shortened, and the quality of the white wine is also improved.

The invention discloses mild health yellow wine and a preparation method thereof. The mild health yellow win is prepared from the following raw materials in parts by weight: 500-550 parts of organic rice, 1500-1800 parts of purified water, 1.0-1.5 parts of wheat koji, 1.2-1.6 parts of active dry yeast, 1.5-1.8 parts of wolfberry powder, 1.2-1.4 parts of liquefying enzyme and 1.3-1.5 parts of saccharifying enzyme. The mild health yellow wine is prepared by virtue of the preparation method in which an enzyme method is combined with a traditional process, after nesting in a pre-fermentation stage, amylase is added to realize the semi-liquefying effect, after koji is fed, amylase is added so as to increase the saccharifying effect, the wolfberry powder is added in an after-fermentation stage for common fermentation, and the after-fermentation temperature is 3-5 DEG C lower than that of the traditional process, so that the risk of producing harmful substances is reduced, the final alcoholic strength is 9%, the flavor is good, and the mild health yellow wine has the efficacies of enriching yin, nourishing kidney, tonifying vital energy, calming nerves, building bodies and delaying aging.

The invention discloses a microbial compound inoculant and a preparation method and application thereof. The inoculant is prepared by mixing mould and yeast according to a weight ratio of (3-5):1. Themould is formed by mixing Aspergillus oryzae and Rhizopus oryzae according to a weight ratio of 1:(1-3); and the yeast is formed by mixing Saccharomyces cerevisiae, Hansenula anomala abnormal variant, Hansenula anomala and Wickerhamomyces anomalus according to a weight ratio of 1:(0.5-1.5):(0.5-1.5):(0.5-1.5). The fen-flavor liquor brewed by the microbial compound inoculant is pure in fen flavor,mellow, sweet, soft, natural, harmonious, refreshing in aftertaste, and high in liquor yield and high-quality liquor yield.

The invention relates to an automatic saccharifying device. The automatic saccharifying device is characteried by comprising a center upright column, a rack, a rotating driving mechanism, a material surrounding plate, a screw conveyor, a screw lifting device, a temperature measuring device, a feeding pipeline and a controller, wherein the inner circumference wall of the rack is provided with multiple supporting wheels which are arranged on a saccharifying bed of the center upright column, and the periphery of the saccharifying bed is supported on each supporting wheel. Compared with the piror art, the automatic saccharifying device provided by the invention has the advantages that the labour intensity is effectively reduced, the production efficiency is improved, the whole saccharifying process avoides the manual operation, the whole process is automatically controlled, the saccharifying effect is good, the saccharifying is uniform, the hygiene is guaranteed, and the production efficiency is relatively high because of the design of a two-layer saccharifying unit in a preferred scheme.

The invention relates to the field of gene engineering and microorganism fermentation, and discloses a trichoderma reesei genetically engineered bacterium SEU-7 for producing cellulase in high yield under induction of soluble and non-soluble carbon sources as well as a construction method and application; a classification name is Trichoderma reesei and a strain number is SEU-7; the bacterium is preserved in China Center for Type Culture Collection, a preservation number is CCTCCM 2016492 and a preservation date is September 18, 2016. The invention further discloses a construction method of the genetically engineered bacterium and application of the genetically engineered bacterium to production of the cellulase under the induction of the different carbon sources. Compared with the prior art, the trichoderma reesei genetically engineered bacterium for producing the cellulase in the high yield is constructed by utilizing a homologous recombination technology; the trichoderma reesei genetically engineered bacterium has an extremely high cellulase production capability under the induction of the soluble and non-soluble carbon sources. Meanwhile, produced cellulase liquid has a saccharifying function better than that of Rut-C30 cellulase liquid.

The invention discloses a saccharification machine for microbial fermentation. The machine comprises a fermentation tank, a stirring rod and an air outlet arranged on the fermentation tank, an air supply device is arranged at the bottom of the fermentation tank, multilayer partition plates are arranged in the fermentation tank, each partition plate comprises a first sector plate and a second sector plate, the larger arc edge of the first sector plate is fixed on the inner wall of the fermentation tank and the smaller arc edge fits the stirring rod, the smaller arc edge of the second sector plate is fixed on the stirring rod and the larger arc edge fits the inner wall of the fermentation tank, air holes are formed in the first sector plate and the second sector plate, the first sector plateis arranged below the second sector plate and the two sector plates fit each other, and the total length of the larger arc edges of the first sector plate and the second sector plate is the same as the circumference of the inner wall of the fermentation tank. The multilayer partition plates are provided and have a function of obstructing the gas flow speed. While inputting oxygen with the same volume, the air supply device can greatly improve the dissolved oxygen in the fermentation tank, improve the fermentation time of microorganisms, and improve the saccharification effect.

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 discloses a rice wine brewing technology. The technology comprises the following steps: steaming 10-15 parts by mass of rice, adding 2-3 parts by mass of distiller's yeast, and saccharifying at 35-40DEG C for 25-40min; removing saccharified vinasse to obtain a rice wine juice, adding 2-5 parts by weight of Manyprickle Acathopanax Root, 2-3 parts by weight of date, 4-5 parts by weight of Rhizoma Atractylodis Macrocephalae, 1-3 parts by weight of malt and 2-4 parts by weight of dry yeast to the rice wine juice, and fermenting for 36-48h; and filtering a product obtained after the fermentation, filling, and carrying out water bath sterilization of the obtained filled product at 80-90DEG C for 10-15min. In the technology, rice is steamed and is saccharified by the distiller's yeast at a suitable temperature for a suitable period of time, so the saccharification effect is good; and the saccharified vinasse is removed to obtain the rice wine juice, and Chinese herbal medicines having the stomach nourishing efficacy are added into the rice wine juice, so the stomached is warmed when the rice wine prepared in the invention is drunk in winter.

The invention relates to a pretreatment method for lignocellulose raw materials, in particular to a pretreatment method for improving the saccharification efficiency of rape stalks. The pretreatment method comprises steps as follows: the rape stalks are crushed into coarse powder; the coarse powder is subjected to irradiation treatment by a ray; the coarse powder after the irradiation treatment is added into a sulfuric acid solution for drying; and residues after drying are subjected to enzymolysis. According to the pretreatment method, the rich waste rape stalk resource in China is used sufficiently, and a new way is provided for comprehensive utilization of the rape resource and development of renewable energy resources; and further, the pretreatment method is little in pollution, high in enzymolysis efficiency, good in saccharification effect, low in cost and simple in operation.

The present invention relates to feed for farm animal, and is especially one kind of intermediate peashrub herb enzymolyzing feed and its preparation process and application. The intermediate peashrub herb enzymolyzing feed has the material including intermediate peashrub herb, concentrated feed, compound enzyme preparation and water in certain proportion; and the concentrated feed contains coarse protein, calcium, phosphorus, salt, coarse fiber and water in certain proportion.

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.

The invention discloses a production method of high-purity crystalline maltose, belonging to the field of food and pharmaceutical starch sugar production. As the novel enzyme preparation participatesin the saccharification reaction in stages, the enzyme preparation is added in different catalytic periods in the saccharification process in different times, and the effect of saccharification is optimized, and the crystallization purity is improved by adopting the combination of the traditional cooling crystallization and the ethanol precipitation crystallization. The method of the invention hasthe advantages of stable product quality, completely reaching the 2015 edition standard of the Chinese Pharmacopoeia, realizing industrial production and filling the domestic blank through 10 repetitive experiments, wherein, the product quality is stable, and the product meets the 2015 edition standard of the Chinese Pharmacopoeia.

The invention discloses triticale malt for beer brewing as well as a preparation method and application of the triticale malt, and belongs to the technical field of beer production. Through the stepsof wheat selection, wheat soaking, germination, drying, coking and de-rooting, the thousand-grain weight and protein content in the wheat-selecting stage can be accurately controlled, the temperatureand humidity of wheat soaking and germination are controlled, the full dissolution of wheat endosperm is promoted through ventilation and wheat turning in the germination stage, and the temperature and time of drying and coking are controlled to give the malt color and aroma; and the triticale malt with excellent indexes is obtained by adopting the method provided by the invention, and the triticale malt is subjected to wort preparation and beer brewing to produce characteristic triticale malt beer by controlling the saccharification process and brewing conditions to meet the market demand.

The invention belongs to the technical field of liquor brewing, and specifically relates to a brewing method of liquor with solid red koji. According to the brewing method, sorghum is used as raw grain, and a limited amount of steamed rice husks, vinasse, red koji, white koji and active dry yeast are used as auxiliary materials. Compared with traditional liquor brewing with red koji, the fermentation cycle for producing liquor by the brewing method is shorter, the yield of the liquor is higher and more stable, the flavor of the liquor is softer, sweeter, stronger and mellower, the aroma is more refreshing and harmonious, and the liquor presents slight amber.

The invention discloses a method for synthesizing xylitol by aspergillus oryzae engineering bacteria with enhanced hemicellulose saccharification capacity. The method comprises the steps of 1) obtaining an aspergillus oryzae strain; 2) deleting an orotic acid nucleoside-5'-phosphate decarboxylase gene (pyrG) as a selection marker by utilizing a gene homologous recombination technology, constructing an uridine auxotroph homologous transformation system based on pyrG deletion, and providing uridine auxotroph host bacteria for subsequent gene modification; and 3) carrying out traceless deletion on the xdh gene by using a gene deletion technology of which the selection marker can be recycled to obtain the xylitol CBP engineering bacteria with enhanced hemicellulose saccharification capacity.

The invention discloses a method for improving flavor of crystalline malt, and belongs to the technical field of beer brewing. The method comprises the steps of taking barley as a raw material, and carrying out barley processing, saccharifying, grinding, leaching and centrifuging to obtain a malt extracting solution. By the method, starch in the malt is decomposed in the most suitable condition range (pH= 3-5, and the temperature is 50-55 DEG C) of amylase of the malt, the saccharifying ability of the malt is improved, the maltose content reaches 36.8 g / L or above, more maltose is obtained, and formation of crystalline endosperm and formation of flavor substances in the crystalline malt are facilitated in followed-up steps.

The invention relates to a method for preparing ethanol with manioc wastes as raw materials through synergic saccharification fermentation. The manioc wastes are used as the raw materials to prepare the ethanol through liquification and cellulose-diastase saccharification fermentation. The ethanol preparation method of the invention can realize the production without using chemicals, and performs the resource utilization of the plurality of components in the manioc wastes to achieve high substrate concentration fermentation and shorten the fermentation time. Meanwhile, the relative amount of cellulose in fermentation residues after converting the manioc wastes through the ethanol is reduced, and the content of protein is improved, so that the method is more suitable for preparing pellet feeds (DDGS).

The invention discloses anthocyanin corn fruit wine and a preparation method thereof. The preparation method includes: extracting nutritional ingredients: smashing block corn, adding alcohol, and performing ultrasonic and centrifugal treatment to obtain extract; purifying and concentrating the nutritional ingredients: adopting a macroporous resin adsorption method to purify the obtained extract, and concentrating under reduced pressure to obtain stoste; preparing concentrate: taking fresh black corn, adding water, boiling, filtering to obtain extract, and concentrating the extract under reduced pressure to obtain the concentrate; brewing corn wine: smashing glutinous corn, extruding to obtain an extruded product, adding cellulase, rick husk, distiller's yeast and water into the extruded product, mixing well to obtain a mixture, sealing the mixture for fermentation, and finally distilling to obtain the corn wine; blending: using the concentrate to dilute the stoste to obtain diluted liquid, and mixing and blending the diluted liquid with the corn wine according to a certain volume ratio to obtain the anthocyanin corn fruit wine. By the anthocyanin corn fruit wine, the problem that existing black corn healthcare wine is great in nutritional ingredient loss and bad in taste can be solved effectively.

The invention discloses a forage saccharification technology. The forage saccharification technology is characterized in that the forage saccharification technology comprises the following steps: 1, peeling corn kernels, crushing the peeled corn kernels into corn flour; 2, mixing the corn flour with water, and sieving; 3, steaming the wet sieved corn flour in a pot; 4, spreading and air-cooling the steamed corn flour, adding water, and beating; 5, putting the obtained slurry in a cylinder, adding Erqu and a glucoamylase, carrying out seal fermentation for 6-8 days in the cylinder under conditions that the temperature is more than 20DEG C; and 6, boiling the obtained material and water in the pot, and cooling to remove the wine. So the residue is a saccharificated forage. The forage saccharification technology of the invention has the advantages of good saccharification effect and high byproduct output.

The invention discloses a high-yield glucose production method. The method comprises the following steps of: starch mixing; jet liquefaction; flash evaporation thickening; primary enzyme inactivation; saccharification; filtering; secondary enzyme inactivation; decolorizing; ion-exchange impurity removal; evaporative crystallization; and drying, wherein the jet liquefaction comprises primary jet liquefaction and secondary jet liquefaction; and the flash evaporation thickening comprises primary flash evaporation after the primary jet liquefaction and secondary flash evaporation after the secondary jet liquefaction. By using an integrated production process of the secondary jet liquefaction and liquefaction evaporation, the method improves liquefaction and saccharification effects, product quality and the yield, wherein the yield of glucose reaches 108 weight percent; and the method effectively utilizes the energy resource in the production and reduces the energy consumption in the production.

The invention relates to a device and method for preparing starch sugar for high-temperature corn drying. The method comprises the following steps: increasing the input concentration of coarse starchmilk which is processed from corn, separating the coarse starch milk through a disk type separator to obtain starch milk with reduced content of gluten water and modified starch; liquifying and separating the starch milk to obtain a starch milk light phase; saccharifying the starch milk light phase, performing protein flocculation on the saccharified liquid, and performing post-treatment to obtainthe starch sugar. According to the method, the content of modified starch in starch milk can be reduced, the liquifying and saccharifying effect can be greatly improved, and the integral production effect is remarkably promoted.

The invention relates to a production process of corn starch syrup, and relates to the technical field of syrup production. The production process comprises size mixing, liquefaction, laminar flow maintenance, saccharification, preliminary filtration, organic membrane filtration and finished product concentration so that the corn starch syrup is prepared. In the size mixing step, the temperature is raised to 60-65 DEG C by utilizing production waste heat, the temperature of the corn starch reaches the critical heat-resisting temperature of the corn starch, at the temperature, the corn starch cannot be gelatinized, the temperature is increased from 60-65 DEG C to 103-115 DEG C required by the liquefaction stage, the medium temperature difference is small, the required heating time is short,and in the process, few composite decomposition reactions are generated, few byproducts are generated and the liquefaction effect is good.

A process for brewing yellow wine by more kinds of biologic enzyme is characterized by that after the alpha-amylase, cellulase neutral proteinase and saccharifying enzyme are added for treatment, the malt powder, rhizopus powder and active dry yeast are added for fermenting for 30 days, and the "hot coagulation and cold filtering" is performed. Its advantages are low consumption of raw materials, high wine yield increased by 40% or more, low cost and high quality.

The invention discloses a method for producing glucose. The method comprises the following steps of: mixing starch, performing jet liquefying, thickening through flash evaporation, killing enzyme for the first time, saccharifying, filtering, killing enzyme for the second time, decoloring, removing impurities through ion exchanging, evaporating and crystallizing and drying, wherein in the step of starch mixing, starch raw material powder is mixed with water so as to obtain farinaceous size which is mixed with amylase so as to obtain a mixture, in the step of jet liquefying, the mixture is liquefied through jetting so as to obtain a primary mixture, the primary mixture and the amylase are mixed and then liquefied through jetting for the second time so as to obtain a secondary mixture, and the step of thickening through flash evaporation comprises primary flash evaporation after jet liquefying for the first time and secondary flash evaporation after jet liquefying for the second time. According to the method, the production technology integrating jet liquefying for two times and liquefying evaporation is adopted, so that the liquefying and saccharifying effect is improved, the product quality and the product yield are improved, the yield of the glucose reaches 108wt%, furthermore, the energy source in the production is effectively used, and the energy consumption for production is lowered.