35results about How to "Increase alcohol production" patented technology

A system and method is provided which includes using a liquid treatment apparatus, which is equipped with cyclonettes, for example, to subject a liquid medium processing stream in an alcohol production process to hydraulic cavitation, i.e., to shear under vacuum, at one or more locations. The liquid treatment apparatus, in one embodiment, is directed to the formation of a central axial jet and a vacuum chamber that can be sealed by the exiting jet. Cavitation is generated by directing a high velocity jet of liquid medium processing stream through a volume of vapor under a vacuum created in the chamber through which the jet travels. This can reduce the production cost of alcohol, such as ethanol, by improving alcohol yield per bushel, among other benefits. In one embodiment, the alcohol production process is a dry grind process, a modified dry grind process, or a wet mill process. In one embodiment the alcohol production process utilizes grain as a starting material.

The invention discloses a saccharomyces cerevisiae strain and application thereof. The invention provides the saccharomyces cerevisiae ZM1-5 CGMCC No.3761. The saccharomyces cerevisiae ZM1-5 can be used for producing alcohol. The saccharomyces cerevisiae ZM1-5 has many advantages of quick growth, high alcohol yield, high temperature resistance, high sugar resistance, high-concentration ethanol resistance, acid resistance and the like, can be applied in a thick mash fermentation alcohol producing process (synchronous saccharification and fermentation) using cassava meal, molasses, sugar cane juice and the like as raw materials, solves the problems that the saccharomyces cerevisiae in the industrial production cannot tolerate high osmotic pressure and high-concentration ethanol and the efficiency at the later fermentation stage is low and the like, and reduces the cost of alcohol industrial production. The saccharomyces cerevisiae ZM1-5 can be used in the synchronous saccharification and fermentation alcohol producing process, and is expected to solve the problems of high substrate concentration (high osmotic pressure) in thick mash fermentation, high temperature in a fermentation tank, high-concentration alcohol inhibition for saccharomyces cerevisiae at the later fermentation stage and the like.

The invention relates to a composite red date wine which is prepared from the following components in parts by weight: 10-30 parts of Neihuang date, 50-70 parts of Xinjiang date and 10-30 parts of Xinzheng golden-silk jujube. The preparation method comprises the following steps: compounding different species of red dates according to respective advantages, carrying out vapor explosion pretreatment on the red date raw materials, pulping with water, adding liquid koji into the date pulp, and directly fermenting. No enucleation, peeling or pectinase is needed in the preparation process. After the distillation, aging and storage are performed to prepare the wine. The composite red date wine has the advantages of plump wine body, thick date flavor, no foreign flavor, low methanol content and high polyphenol content.

An object of the present invention is to provide a method of producing liquid koji having high enzymatic activity by optimizing composition of liquid medium for the liquid koji. In particular, the present invention provides a method of producing liquid koji having enhanced enzymatic activity, the method comprising culturing white koji molds and / or black koji molds in liquid medium containing a nitrogen source by using the cereal of which surface is entirely or partly covered with husks as culture raw material.

The invention discloses a compound ethanol enzyme with acid proteases and a method for preparing the compound ethanol enzyme. The compound ethanol enzyme and the method have the advantages that the high-activity acid proteases and plant extract with abundant plant-based enzymes and nutrient substances are particularly compounded on the basis of scientific compound food-grade enzyme preparations, so that the compound ethanol enzyme is provided with complete enzyme systems; activators, protective agents and antioxidants are further added into the high-activity acid proteases and the plant extract, the enzyme activity can be completely released by the aid of the activators and can be stabilized by the aid of the protective agents and the antioxidants, and hops extract and novasil which are used for inhibiting bacteria contamination and promoting saccharification of leaven and quick proliferation and fermentation of saccharomyces cerevisiae are further scientifically compounded; starch, proteins, fat, cellulose, hemi-cellulose, pectin and the like in unprocessed grain can be sufficiently and effectively hydrolyzed, accordingly, the raw material utilization rate and the liquor yields can be effectively increased, and the alcohol contents can be increased by 13.63%, 36.25% and 17.44% respectively as compared with commercially available special compound ethanol enzymes; the liquor yields of raw materials can be respectively increased by 17.41%, 38.81% and 20.04%, and the ethanol production cost can be obviously reduced.

A method of and system for making at least four types of animal feed products for various types of animals to maximize and use all of the components found in the whole stillage in an alcohol producing plant. The method includes liquefying, fermenting, distilling, performing a selective particle size separating into three streams, wherein the three streams contain a first stream of a large particle stream that is used to form a first animal feed suitable for ruminant animals, a second stream of a coarse protein stream that is used to form a second animal feed suitable for chicken and pigs, and a third stream of a fine particle stream that is used to form a third animal feed suitable for fish and pet. The third stream is further concentrated and enriched to have a syrup with 35%-80% of dry solid.

The invention discloses a brewing method of compound Xiaoqu liquor and a bacterium cultivation saccharification system adopted by the same. The brewing method comprises the steps of sorghum cooking, stacking bacterium cultivation, Xiaoqu saccharification, distiller grain mixing and fermentation and distillation. The stacking bacterium cultivation specifically is that: Maotai-flavor high-temperature Daqu a weight of which is 3 to 7 weight percent of a dry weight of a raw material and rhizopus a weight of which is 1 to 3 weight percent of the dry weight of the raw material are added into cookedsorghum; and after uniform mixing, stacking bacterium cultivation is carried out. Xiaoqu saccharification specifically is that: fen-flavor Xiaoqu a weight of which is 0.4 to 0.6 weight percent of thedry weight of the raw material is added into fermented grains obtained after the stacking bacterium cultivation is completed; and after uniform mixing, Xiaoqu saccharification is carried out. The bacterium cultivation saccharification system comprises a cooked grain inlet box plate chain, a stacking box, a distiller grain conveyor and a saccharification box. According to the brewing method disclosed by the invention, total acid, total ester and ethyl acetate content of the brewed product can be effectively increased, content of fusel oil is reduced, a fragrant aroma is given, the taste is increased, and liquor quality of the produced liquor is promoted; the bacterium cultivation saccharification system is reasonable in design, can continuously complete the stacking bacterium cultivation and Xiaoqu saccharification processes and ensures product quality.

A method of and system for making at least four types of animal feed products for various types of animals to maximize and use all of the components found in the whole stillage in an alcohol producing plant. The method includes liquefying, fermenting, distilling, performing a selective particle size separating into three streams, wherein the three streams contain a first stream of a large particle stream that is used to form a first animal feed suitable for ruminant animals, a second stream of a coarse protein stream that is used to form a second animal feed suitable for chicken and pigs, and a third stream of a fine particle stream that is used to form a third animal feed suitable for fish and pet. The third stream is further concentrated and enriched to have a syrup with 35%-80% of dry solid.

The invention discloses a vinegar brewing production method with immobilized yeast for solving problems of slow fermentation, low utilization rate of starch, low output yield and high production cost during vinegar brewing in the prior art. During a liquor preparing step, yeast proliferation cells are employed, which is strong in impurity bacteria resistant capability, is short in fermentation time and is high in fermentation efficiency when being compared with a conventional yeast alcohol fermentation method. The vinegar brewing production method can effectively increase utilization rate of equipment and the yield of alcohol and can reduce cost.

The invention discloses a saccharomyces cerevisiae engineered strain expressing pectin esterase and application of the strain and belongs to the field of fermentation engineering. The saccharomyces cerevisiae engineered strain is characterized in that the encoding genes of the pectin esterase are fused with the encoding genes of alpha-lectin and then converted into saccharomyces cerevisiae, recombinant plasmids are integrated to the chromosome NDA of hosts to obtain the strain expressing the pectin esterase on the surfaces of cells in an anchored manner, and pectin esterase activity can reach 2.6U / g. When the strain is used for the alcohol fermentation production of raw materials such as sweet potatoes and cassavas, alcohol fermentation efficiency can be increased while fermentation liquor viscosity during fermentation can be evidently lowered, enzymatic action and saccharomyces cerevisiae metabolism are benefited, equipment burden can be lowered, and energy consumption can be reduced.

The invention relates to the technical field of liquor making, in particular to a Maotai-flavor Daqu liquor stable pile fermentation process. The process includes steps: (1) decontamination and grinding treatment of grains for liquor making; (2) adding of high-temperature measured water for wetting the grains, and steaming; (3) discharging from a steamer, water measuring, spreading for cooling, starter adding and tail liquor adding; (4) pile fermentation; (5) fermentation in pits; (6) outputting from the pits, steaming and liquor outputting. In the step (4) of pile fermentation, isolators arearranged between the bottoms of piled materials and the ground of a piled material site to realize regular ventilation in pile fermentation. By the pile fermentation process, fermentation time is shortened, a stable high-temperature fermentation state can be achieved in pile fermentation, and the total liquor yield and the high-quality liquor yield are greatly increased.

The invention discloses a process for preparing pineapple beer. The prepared pineapple beer not only has high wine yield, but also has excellent taste, color and flavor and outstanding fruit flavor. Honey peaches, kiwi fruits and pineapples are reasonably compounded, regulated and controlled, so that the obtained beer is delicious with slight sweetness and sourness and has a good flavor; in the juicing process, sodium chloride is added, not only improves the yield of fruit juice, but also reconciles the mouth feel of the fruit juice at the same time, and removes the sour and astringent taste;the added yogurt provides rich protein and improves the wine yield; meanwhile, the yogurt and beer yeast play a synergistic fermentation role, further improve the wine yield, and enrich the aroma components of the pineapple beer at the same time, so that the fruit flavor and the wine flavor of the pineapple beer are rich, and the comprehensive quality is improved; and barley malt is subjected to puffing treatment to loosen the internal structure, chemical changes take place in the starch of the barley malt at the same time, dextrin and sugar are generated, the saccharification process and thefermentation efficiency are accelerated, and the wine yield is improved.

The invention discloses a process for fermenting vinegar by immobilized saccharomyces cerevisiae hansen. The process comprises the following steps: (1) preparing immobilized aspergillus niger, saccharomyces cerevisiae and acetobacter aceti cells; (2) carrying out cell enhanced proliferation on the immobilized aspergillus niger, saccharomyces cerevisiae and acetobacter aceti; (3) carrying out continuous fermentation by utilizing each immobilized cell; and (4) carrying out vinegar sprinkling and aging on a vinegar culture obtained by fermentation to obtain table vinegar with different flavors. The process solves the problems of slow fermentation, low starch utilization rate, low export rate and high production cost in table vinegar brewing. Meanwhile, the immobilized microbial cell technology is adopted in the whole process; compared with traditional yeast ethanol fermentation, the process has the advantages of being high in infectious microbe resistance, short in fermentation time, highin fermentation efficiency and the like, the equipment utilization rate and ethanol yield can be effectively increased, and cost is reduced.

The invention discloses a making method of a pale-soup soy sauce. The making method comprises the following steps of performing dry-steaming on non-GMO defatted soybeans and wheat flour, then performing steaming with steam, performing moistening, mixing the moistened soybeans and the moistened wheat flour with fried oatmeal, through working procedures of making koji, making mellow wine and the like, adding strains of a certain proportion for fermentation, after the fermentation period is finished, performing pressing to obtain juice, performing sterilizing and blending, and then performing filtering to obtain finished products. According to the making method disclosed by the invention, the production efficiency of the pale-soup soy sauce can be improved, the pale-soup soy sauce has high quality and nutrient components, and can improve the sweetness and the mellow mouth feel of dishes, and the working procedures are mature and controllable.

The invention provides a method for preparing yellow rice wine by adopting mixed raw materials. According to the method, the combination of rice and corn starch is taken as the main material. Specifically, the method comprises the following steps: (1) soaking 100 weight parts of rice, steaming the soaked rice, thus obtaining cooked rice, and collecting 20-50 weight parts of rice milk at the bottom of a rice soaking tank for later use; (2) liquefying 50-100 weight parts of corn starch, and then carrying out saccharifying, thus obtaining saccharified liquid; and (3) feeding the raw materials into a tank, namely, feeding the cooked rice, the saccharified liquid, the rice milk, a yeast starter, a distiller's yeast and clear water into a fermentation tank, and carrying out fermentation, wherein acid proteinase can be added for promoting the hydrolysis of protein in the corn starch and the cooked rice. After liquefying, the saccharifying of the corn starch at the later stage is facilitated, the adding of glucoamylase further promotes the saccharifying of the corn starch, thus monosaccharides with high contents available for the yeast can be obtained, therefore, the brewed yellow rice wine is high in yield, and the liquor yield is high. The recycling of the rice milk at the bottom of the rice soaking tank improves the total acid content of the product and enables the integral flavor of the product to be harmonious and rich. Due to no soaking of the corn starch and the recycling of part of the rice milk, the discharge of the rice milk is reduced, and thus the environment is protected.

The invention discloses an alcohol double-ring production method using cassava as main raw material, belonging to the technical field of wastewater treatment and alcohol fermentation industry. The solid-liquid separation of 5-40% of the distiller grains liquor and the rest of the distiller grains liquor after anaerobic digestion and membrane filtration are reused as the alcohol fermentation mixture water for fermentation. As the method of the invention reduces the concentration of the mixture and the difficulty of conveying the material liquid, the addition amount of the liquefaction enzyme and the power consumption are further reduced, the microorganisms in the anaerobic digestion effluent can be completely removed by the membrane filtration, thereby eliminating the competitive inhibitionon the alcohol fermentation of the Saccharomyces cerevisiae and the like; the alcohol concentration obtained by the ring fermentation process of the invention is increased by 15.6%-26.3% compared with the alcohol concentration obtained by the tap water ingredient. The method not only reduces production cost, but also increases alcohol output.

The present invention relates to the technical field of winemaking and particularly relates to lotus seed wine and a processing technology thereof. The lotus seed wine is prepared by the following technology: the lotus seed wine is characterized by being prepared from the following raw materials in parts by weight: 1,000 parts of raw lotus seeds, 180 parts of chaff, 50 parts of medium temperaturelarge koji blocks, 50 parts of low temperature large koji blocks and 2 parts of small koji blocks. The lotus seed wine is characterized in that the raw materials are subjected to crushing material feeding and more ground powder feeding, the crushing and grinding are combined to ensure a certain wine production rate, and at the same time, mouthfeel of the wine reaches the best; and a first materialsteaming and a final material steaming both uses steaming in clear soup, eight rounds are steaming and distilling together, and a wine-making amount of the lotus seeds is greatly improved.

The invention discloses a brewing process of high-quality strong honey wine. The brewing process comprises the following steps: firstly, respectively preparing the following raw materials: honey, rice, distiller catalyst and water; secondly, mixing; thirdly, feeding; fourthly, carrying out secondary feeding; fifthly, extracting the honey wine. According to the brewing process disclosed by the invention, fermentation is carried out for sufficient enzymatic reaction at an optimal temperature and an optimal ratio of the raw materials, and sufficient fermentation is realized by adopting a staged feeding fermentation method, so that the wine yield is increased, and the quality of the wine is improved.

Ethanol demand is ever increasing mainly because of its utilization as organic solvent and as starting compound for production of many organic solvents. In addition, it can replace the natural petroleum sources as energy fuels. Conventional method of ethanol production is performed mainly by batch fermentation, which requires addition of fresh yeast for every batch as seed culture and needs maintenance of yeast cultures, thus the process is costly and requires special expertise in microbiology. In this context, the recently developed yeast crystals solve some of the above mentioned problems. However, the developed biocatalytic crystals upon fermentation tend to float on the surface of the fermentation broth during fermentation and thereby increase the fermentation time and reduce the rate of alcohol fermentation. The novelty lying in the present invention is use of modified conventional batch reactor for fermentation with activated yeast crystals reduces the fermentation time drastically and enhances the rate of ethanol production.

A method of and system for making at least four types of animal feed products for various types of animals to maximize and use all of the components found in the whole stillage in an alcohol producing plant. The method includes liquefying, fermenting, distilling, performing a selective particle size separating into three streams, wherein the three streams contain a first stream of a large particle stream that is used to form a first animal feed suitable for ruminant animals, a second stream of a coarse protein stream that is used to form a second animal feed suitable for chicken and pigs, and a third stream of a fine particle stream that is used to form a third animal feed suitable for fish and pet. The third stream is further concentrated and enriched to have a syrup with 35%-80% of dry solid.

The invention discloses an all-weather brewing method for Luzhou-flavor liquor, and belongs to the technical field of liquor brewing. In order to realize all-weather brewing of Luzhou-flavor liquor, the invention provides an all-weather brewing method for Luzhou-flavor liquor. The method comprises the following steps: firstly, a yellow fermentation liquid collecting device is added at the bottom of a cellar to collect excessive yellow fermentation liquid at the bottom of the cellar, then a yellow fermentation liquid is uniformly sprayed into vinasse at the middle upper part by a yellow fermentation liquid spraying device in a cellar cover, and then by a water spraying temperature adjusting device, the temperature of the cellar is adjusted in real time, and guarantee is provided for all-weather liquor brewing. According to the method, the industrial problem that production needs to be stopped for three months or more at high temperature in summer is solved, the production efficiency is greatly improved, the labor intensity of workers is reduced, the liquor quality is improved, the liquor yield is increased, the cellar transformation cost is reduced, and the method has excellent practical and popularization values.

The invention discloses a method for brewing liquor by using Ixeris sonchifolia. At first, the liquor-making raw material such as Ixeris sonchifolia and the like are steamed and soften, then the medicinal koji and the fermented material evenly mixed with the distiller's grains are adde, the fermented material is loaded into a fermentation tank for fermentation, after fermentation for 20-25 days, the fermented material is taken out and fumigated at high temperature, steam at about 120 DEG C is collected, and the liquor is condensed to obtain the liquor; The medicinal koji in the invention is obtained by continuously fermenting the product of fresh rice powder, Ixeris sonchifolia powder and distiller's grains at 40-50 DEG C for 40-50h according to the mass ratio of 100: 1-2: 0.1-0.2; The pitmud in the invention is the product after the pit mud aged for more than 10 years and the Ixeris sonchifolia powder are mixed and fermented according to the mass ratio of 100: 5 to 10. The Chinese liquor brewing method of the invention can not only reduce the consumption of grain and the brewing cost, but also brew a Chinese liquor with strong vegetable flavor and containing a plurality of nutrients.

A propagation method of novel yeast for metabolism of pentose and hexose by co-fermentation is disclosed. By the use of traditional yeast for production of cellulosic ethanol for metabolism of pentose, residual sugar content of pentose in metabolism terminal is high and yield of ethanol is low. Traditional alcohol yeast can only metabolize glucose but cannot metabolize xylose generated by enzyme hydrolysis of straw for production of alcohol and has low alcohol production capacity. The propagation method of novel yeast for metabolism of pentose and hexose co-fermentation involves wine-brewing high activity yeast. The propagation method of the wine-brewing high activity yeast for metabolism of pentose and hexose by co-fermentation comprises the following steps: (1) test-tube yeast propagation; (2) primary cultivation; and (3) secondary cultivation. The application of the invention relates to the field of biological fermentation, especially to the propagation method of novel yeast for metabolism of pentose and hexose by co-fermentation.

The invention discloses a saccharomyces cerevisiae strain and application thereof. The invention provides the saccharomyces cerevisiae ZM1-5 CGMCC No.3761. The saccharomyces cerevisiae ZM1-5 can be used for producing alcohol. The saccharomyces cerevisiae ZM1-5 has many advantages of quick growth, high alcohol yield, high temperature resistance, high sugar resistance, high-concentration ethanol resistance, acid resistance and the like, can be applied in a thick mash fermentation alcohol producing process (synchronous saccharification and fermentation) using cassava meal, molasses, sugar cane juice and the like as raw materials, solves the problems that the saccharomyces cerevisiae in the industrial production cannot tolerate high osmotic pressure and high-concentration ethanol and the efficiency at the later fermentation stage is low and the like, and reduces the cost of alcohol industrial production. The saccharomyces cerevisiae ZM1-5 can be used in the synchronous saccharification and fermentation alcohol producing process, and is expected to solve the problems of high substrate concentration (high osmotic pressure) in thick mash fermentation, high temperature in a fermentation tank, high-concentration alcohol inhibition for saccharomyces cerevisiae at the later fermentation stage and the like.

The present invention discloses a method for increasing the alcohol fermentation yield through a Trichoderma viride fermentation extract. The method at least comprises: (1) adopting straws as a raw material to carry out solid state fermentation, wherein straw powder is added to a fermentation barrel, water and ammonium nitrate are added, complete stirring is performed, Trichoderma viride CGMCC3.6619 is inoculated to make the strain and the straw powder completely contact, continuous culturing is performed for one month, and drying is performed after completing the fermentation to obtain a fermentation matrix for spare; (2) carrying out extraction and purification on the extract alcohol fermentation auxiliary agent, wherein the fermentation matrix is soaked with a NaOH solution, constant temperature treatment and filtration are performed, the filtrate is concentrated to prepare a raw liquid, the pH value of the raw liquid is adjusted to 2.0, standing, centrifugation and precipitate removing are performed, and the supernatant is subjected to spray drying to a product alcohol fermentation auxiliary agent; and (3) carrying out alcohol fermentation, starch is taken and added to clear water, stirring is performed to make the starch be uniformly dispersed in the water, liquid high-temperature amylase and calcium chloride are added, the pH value is adjusted, liquid glucoamylase is added, cooling is performed after completing the saccharification, activated yeast and the alcohol fermentation auxiliary agent are added, and fermentation is performed in a constant temperature chamber.