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

The invention discloses a method for producing alcohol by co-fermenting glucose with recombinant Saccharomyces cerevisiae strains for industrial production. The invention comprises the steps of: (1) selecting recombinant Saccharomyces cerevisiae NAN127 (CGMCC No.1848), (2) slant-culturing, (3) culturing for seed, (4) enlargement-culturing, (5) fermenting, and (6) distilling to obtain alcohol. The method can utilize glucose and xylose in the medium at the same time, has the advantages of high utilization of xylose, high alcohol converting rate, and broad prospect in production alcohol with lignocellulose.

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 belongs to the field of xylose extracted by explosion and ethanol prepared by fermentation, and particularly relates to a method for resourceful full-mass utilization of rape stalks. Themethod comprises the following steps: pretreating raw materials at first; then preparing a compound fertilizer by screw extruded explosion, xylose extraction, impurity removal by hydrolysis, enzymolysis fermentation process and fermentation residues; and treating and reusing waste water. Resourceful full-mass utilization of the rape stalks is realized, the production cost for fermenting ethanol is reduced, and a production process is environmentally friendly.

The invention discloses a production method of black rice yellow wine. Black rice is used as a fermentation raw material, contains a large amount of anthocyanidin, and has a relatively thick rice skin layer which is not beneficial to dissolution of the anthocyanidin. A dissolution rate of the anthocyanidin is improved through soaking and pre-gelatinization after soaking. Rice soaking water of black rice is applied to fermentation, so that discharge of wastewater is reduced, the environment is protected, loss of the anthocyanin is reduced, a utilization rate of the anthocyanin is increased, chromaticity of wine liquid is increased, caramel color does not need to form specially, and cost is reduced. Cellulase is added into rice mash for fermentation production of yellow wine and beneficial to damage of a black rice aleurone layer, promotes dissolution and enzymolysis of starch and protein in black rice, and improves a raw material conversion rate and the wine yield. An increase of a dissolution rate of the protein is beneficial to increase of the content of amino acid nitrogen in the product. The flavor of the yellow wine is improved.

The present invention discloses a preparation method of green plum wine combined with glutinous rice saccharification fermentation. The preparation method comprises the following steps: 1, high-quality green plums are selected, the selected green plums are washed, and the washed green plums are drained; 2, the drained green plums are frozen; 3, the frozen green plums are thawed and the thawed green plums are squeezed into juice to obtain green plum juice; 4, glutinous rice is soaked, the soaked glutinous rice is steamed, the steamed glutinous rice is sprayed to be cooled to 30-32 DEG C, the cooled glutinous rice is put into a cylinder, rhizopus is added, hole-digging saccharification fermentation is conducted for 44-48 hours, the green plum juice and water for wine-brewing are added, initial sugar content of fermentation liquid is controlled at 20-23%, and pH is 3.2-3.5; 5, acid-lowering yeasts are added; 6, main fermentation is conducted; 7, wine body and wine residues are quickly separated; 8, the wine body is clarified with a clarifying agent and the clarified wine body is put still at room temperature for 3 days; and 9, filtering and wine heating for sterilization are conductedto obtain clarified golden wine liquid. The green plum freezing and juice squeezing, glutinous rice saccharification and green plum wine acid-lowering fermentation are combined to obtain the green plum wine which is golden in wine liquid, has a mellow green plum flavor, and is full in the wine body, pure in mouthfeel and high in total antioxidant capacity.

The invention relates to a method for producing alcohol by utilizing cassava as a raw material and adding the production fermenting waste liquid of amylase and diastatic enzyme, which belongs to the technical field of fermentation. The method for producing alcohol by utilizing cassava as a raw material through applying enzyme preparation production fermenting waste liquid comprises the steps of cassava powder slurrying, liquefaction, saccharification and fermentation. The method is characterized by singly adding amylase fermenting waste liquid in the liquefying process without adding amylase or simultaneously adding amylase fermenting waste liquid when adding amylase and/or singly adding diastatic enzyme fermenting waste liquid in the saccharifying process without adding diastatic enzyme or simultaneously adding diastatic enzyme fermenting waste liquid when adding diastatic enzyme. Practical production indicates that the method can improve the alcohol yield of cassava raw materials, reduce the amylase consumption, diastatic enzyme consumption, nutritive salt consumption and the waste liquid treatment cost of enzyme preparation production and improves production benefits of alcohol.

The invention discloses a method for fermenting alcohol by mixing corn mash and soybean aqueous enzymatic hydrolysate. The method includes the steps: (1) blending corn powder and water in proportion to prepare mixed liquid, adding amylase, increasing temperature to 90 DEG C, keeping the temperature for 30 minutes, adding an appropriate amount of saccharifying enzyme when the temperature is reduced to 56 DEG C, performing heat preservation and saccharification for 18 hours and saccharifying supernate to obtain saccharifying mash; (2) mixing puffing soybean powder with deionized water, adding Alcalase alkaline protease, performing enzymolysis at the temperature of 55 DEG C for 3 hours, killing enzyme, performing centrifugation and removing soybean oil, emulsion and lower insoluble residues to obtain the hydrolysate; (3) selecting Trichoderma pseudokoningi as a fermentation strain and performing step-by-step scale-up culture under an aseptic condition; (4) adding 10% liquid fermentation strains into the corn saccharifying mash, adding equivalent aqueous enzymatic hydrolysate, fermenting the corn saccharifying mash and the hydrolysate for 72 hours under the condition of the culture temperature of 30 DEG C, the tank pressure of 0.8kg/cm<2>, the stirring speed of 130r/min and the pH (potential of hydrogen) value of 4.5, and producing the alcohol by distillation. The method has the advantages of short fermentation time, low needed cost, high alcohol purity and the like.

The invention discloses a preparation method of yin-nourishing and health-care yellow wine. The yin-nourishing and health-care yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 12-15 parts of crab meat, 2-3 parts of sea cucumber, 3-4 parts of lucid ganoderma powder, 0.8-0.9 parts of radix polygonati officinalis, 0.7-0.9 parts of mango seed, 0.6-0.7 parts of prepared rehmannia root as well as proper amounts of egg white powder, alpha-amylase, saccharifying enzyme and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, aromatic and pleasant, rich in nutrition and good in taste; and by adding various Chinese herbal medicines during processing, the yellow wine disclosed by the invention has functions of invigorating stomach and helping digestion, enriching yin and nourishing kidney, reducing phlegm and promoting circulation of qi, relaxing tendons and benefiting qi.

The invention discloses a preparation method of wind-dispelling and intestine-moistening wheat-flavored yellow wine. The wind-dispelling and intestine-moistening wheat-flavored yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 4-6 parts of sesame, 8-12 parts of wheat, 4-5 parts of fruit of Chinese wolfberry, 0.5-0.6 parts of common cnidium fruit, 0.6-0.8 parts of radix tetrastigme, 0.8-0.9 parts of glabrous sarcandra herb, 0.9-1.1 parts of Japanese raisintree fruit as well as proper amounts of egg white powder, alpha-amylase, saccharifying enzyme and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, aromatic and pleasant, rich in nutrition and good in taste; and by adding various Chinese herbal medicines during processing, the yellow wine disclosed by the invention has functions of warming kidney and enhancing yang, dispelling wind and relieving itching, clearing away heat and toxic materials, smoothening secretion, dispelling wind and removing obstruction in meridians.

The invention discloses a method for producing alcohol from straws and distilled grains abandoned during the production of white spirit. The method is characterized by comprising the following steps of: mixing fresh distilled grains abandoned during the production of the white spirit and crushed straws at a ratio of 1 to (0.6-1); mixing the mixture with H2SO4 with the concentration of 80wt% at aweight-to-volume ratio of 1 to (1-1.5); mixing to saccharify the mixture for 30-40 minutes; adding water into the solution until the concentration of sulfuric acid is 20-25wt%; hydrolyzing the solution in boiling water for 100-120 minutes; and adding calcium carbonate into filtrate for neutralizing and collecting a sugar solution after filter-pressing the solution, wherein the sugar solution is used for alcoholic fermentation after decompressed and concentrated. The reducing sugar in acid hydrolysate obtained in the invention has the concentration of 3-5g/100ml and the degradation rate of 0.3-0.5g (glucose)/g (dry raw materials). The concentration of reducing sugar in the neutralized and concentrated sugar solution is 6-8g/100ml; and the final alcohol concentration can reach 9-11g/100ml after yeast and sugar are added for fermentation.

The invention discloses a preparation method of stomach nourishing peanut yellow wine. The yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 4-5 parts of white fungus, 3-4 parts of black jujube, 8-9 parts of peanut, 0.6-0.8 parts of pericarpium arecae, 0.5-0.7 parts of lemongrass, 0.5-0.7 parts of bay leaf, 0.5-0.7 parts of sunflower leaf as well as proper amounts of egg white powder, alpha-amylase, glucoamylase and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, and is aromatic and pleasant; and the yellow wine, which is added with various Chinese herbal medicines during processing, has functions of tonifying spleen and stomach, promoting diuresis and expelling toxin, moistening skin, lowering qi downwards and removing stagnation of qi.

The invention discloses an alcohol vapor waste heat recycling process, relates to the technical field of waste heat recycling treatment equipment, and solves the problems of low energy utilization rate, high energy consumption and large energy waste of alcohol production equipment in the prior art. The process specifically comprises the following steps: vapor of 95 DEG C and clear liquid of 80 DEG C are introduced into a single-effect falling film generator, and generated vapor is introduced into a distillation section crude tower to supply heat to mash in the distillation section crude tower so as to generate alcohol vapor; the generated alcohol vapor enters a first falling film generator; vapor generated in the first falling film generator enters a second falling film generator; meanwhile, concentrated liquid generated in the first falling film generator enters the second falling film generator together to supply heat to materials in the second falling film generator; and vapor generated in the second falling film generator enters a condenser for cooling treatment. According to the process, heat contained in vapor is fully utilized, the utilization rate of heat energy in a feed workshop is increased, and energy waste is reduced.

The invention relates to a radix scrophulariae wine brewing method and a product thereof. The method comprises the following steps: cleaning fresh radix scrophulariae, performing scalding cleaning with boiled water, and slicing so as to obtain radix scrophulariae pieces; putting the prepared radix scrophulariae pieces into a fermentation tank, and fermenting with activated or domesticated yeast so as to obtain fermentation broth; and finally distilling the fermentation broth, thereby obtaining the radix scrophulariae wine. By adopting the method, the radix scrophulariae wine is high in conversion rate of harpagide and harpagoside, high in content of radix scrophulariae polysaccharide and high in alcohol yield, so that the prepared radix scrophulariae wine has special radix scrophulariae smell, is good in taste, is well accepted by customers and is large in market potential.