34results about How to "Increase alcohol production" patented technology

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 alcoholic beverage containing ultrafine bubbles of hydrogen with an antioxidative function is provided that is produced by a reductive fermentation technique of alcohol and contains only a small amount of acetaldehyde. A method and an apparatus of oxidative-reductive fermentation of varieties of alcoholic beverages are provided based on facilitation of proliferation of microorganisms under an oxidative condition and a reductive fermentation technique. The reductive fermentation technique suppresses oxidative degradation of generated pyruvic acid, activate alcohol dehydrogenase, and facilitates production of alcohol from acetaldehyde which is an intermediate product, and a gas exchanging function of the ultrafine bubbles of hydrogen decreases acetaldehyde that remains in a period of alcohol fermentation. The technique facilitates fermentation, increases alcohol yield, decreases acetaldehyde content, and enhances fresh savor, mellow taste and an antioxidative function of an alcoholic beverage.

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.

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 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.

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.