51results about How to "Increase ethanol content" patented technology

A composite fruit juice and its processing method belong to the deep processing field of fruits. The invention aims to solve the technical problem that lipid in present fruit juice drinks is not easy to absorb. The composite fruit juice is mainly prepared by processing blackcurrant, raspberry, cherry, sea-buckthorn, Actinidia arguta, blueberry, blackberry, lingonberry, strawberry, pomegranate, mulberry, Rosa davurica, lonicera edulis and Acanthopanax Sessiliflorus. The processing method is to adopt technologies of fermentation, alcohol extraction, crushing, mixing, ultra-high temperature sterilization and the like. The composite fruit juice has a good capability of removing hydroxyl radicals and the clearance reaches up to 96.9%.

The invention discloses a method for combined production of bioethanol and pullulan from lignocellulose substances. The method comprises the following steps: subjecting the lignocellulose substances to alkaline-process pretreatment and xylanase enzymatic hydrolysis and then carrying out solid-liquid separation so as to respectively obtain a hemicellulose hydrolysate (xylose liquid) and a solid-phase residue; subjecting the solid-phase residue to lignin extraction so as to obtain a cellulose residue; directly applying the xylose liquid to fermentation production of pullulan (wherein yield is no less than 0.29 g of pullulan per g of xylose) and subjecting the cellulose residue to synchronous saccharification and fermentation to produce ethanol; subjecting fermentation broth containing pullulan to fermentation and distillation with fiber residue, carrying out alcohol precipitation on obtained ethanol, carrying out extraction and refining so as to obtain a pullulan product, combining ethanol-containing waste liquid produced during purifying with cellulose residue ethanol fermentation broth and carrying out distillation so as to realize recovery and reuse of ethanol. The method can realize full utilization and high-value conversion of hemicellulose and cellulose, saves resources and achieves the purposes of environmental protection and economic benefit improvement.

The invention belongs to the field of medicaments, in particular relates to an andrographolide synthetic method and aims at providing a synthetic method for improving the synthesis yield of the andrographolide. The andrographolide synthetic method comprises the two following steps of: esterification reaction and satifying reaction, wherein in the esterification reaction, dehydration paniculta lactone succinate half ester is prepared; and in the satifying reaction, dehydration paniculta lactone succinate half ester potassium sodium salt, namely andrographolide, is prepared. The andrographolide synthetic method comprises a first step of esterification reaction as follows: raising the temperature of andrographolide, succinic anhydride, pyridine and anhydrous sodium sulfite to react at a pressure reduction vacuum state; dissolving in a warm heat water; and crystallizing at a low temperature to obtain the dehydration paniculta lactone succinate half ester; and a step of satifying reaction as follows: dissolving the dehydration paniculta lactone succinate half ester into an ethanol solution with the concentration of more than or equal to 95 percent by volume; adding a kali salt solution to react to obtain the dehydration paniculta lactone succinate half ester potassium sodium salt; dissolving the dehydration paniculta lactone succinate half ester potassium sodium salt into absolute ethyl alcohol and adding a sodium salt solution to react, filter and wash to obtain the andrographolide.

The invention belongs to the technical field of biological materials and application thereof. In order to solve the problem that higher fusel oil content and higher isoamyl alcohol content in the existing white wine can endanger human health, the invention provides a method for enhancing alcohol content and lowering isoamyl alcohol content in an alcohol fermentation solution by utilizing high-ester-yield indigenous aroma-producing yeast enhanced distiller's yeast. The method comprises the following steps: separation of high-ester-yield indigenous aroma-producing yeast, single strain activation, single strain or associate strain and distiller's yeast alcohol fermentation, and alcohol content determination. The strain is separated from the traditional Shanxi mature vinegar distiller's yeast, has high specificity, and has super high-temperature resistance, acid resistance, ethanol resistance and permeation resistance. Both double strain enhancement and single strain fermentation obviously lower the isoamyl alcohol content in the white wine in practical production, and the contents of esters (besides ethyl butyrate and isobutyl acetate) are enhanced to different degrees. The proportions of various flavor substances in the total flavor substances in the alcohol fermentation solution are changed, and thus, the alcohol fermentation solution has different sensory qualities.

The invention relates to a preparation method of high-performance flame-retardant fibers. The preparation method comprises the following steps of dispersing polyacrylonitrile into a mixed solvent of water and ethanol to obtain sol, then carrying out electrostatic spinning, collecting at low temperature to obtain mesoporous nanofibers, then immersing the mesoporous nanofibers into silver-doped nano titanium dioxide hydrosol to carry out modification treatment, and then dispersing in a mixed solvent of ethanol and water, and adding ethyl silicate, vinyltriethoxysilane and ammonia water for reaction to obtain the high-performance flame-retardant fiber material with antibacterial, environment-friendly and high flame-retardant properties.

The invention belongs to the technical field of herbicides, and discloses an aspergillus tubingensis L-27 strain of which a fermentation broth has herbicidal activity, the fermentation broth and an herbicide which are prepared from the strain, and an enrichment method and an identification method of herbicidal active components in the aspergillus tubingensis L-27 strain fermentation broth. By screening herbicidal activities of fermentation broths of 30 soil fungus strains, phenomena are found that inhibition rates of the aspergillus tubingensis L-27 strain fermentation broth on roots and stemsof amaranthus retroflexus, descurainia sophia and portulaca oleracea reach 100%; and regarding pharbitis purpurea, only stems grow weakly, and an inhibition rate still reaches 77.8%. A weak-base anion-exchange resin D301 is screened out to serve as an enrichment resin of the herbicidal active components, and after adsorption, growth inhibition rates of a residual liquid on roots and stems of wheat are only 1% and 7% respectively; and finally, a 100% ethanol solution of 0.1 mol/L HCL is determined to serve as a desorption agent of the active components enriched by the D301 resin. The herbicidal activity of the fermentation broth of the L-27 strain has potential development value.

The invention relates to a saccharomyces cerevisiae ZB421 and application thereof. The saccharomyces cerevisiae ZB421 has been preserved in the Guangdong Microbiological Culture Collection Center, the preservation number is GDMCCNO: 61681, and the preservation address is Building 59, No. 100 Courtyard, Xianliezhong Road, Guangzhou City. The saccharomyces cerevisiae ZB421 has the beneficial effects that the yeast strain provided by the invention is saccharomyces cerevisiae ZB421, the strain can be directly used for fermentation of soy sauce or sauce, the content of generated ethyl acetate and ethyl alcohol is higher, and the smell of the obtained soy sauce or sauce is better. According to the saccharomyces cerevisiae ZB421, a large number of thalli can be rapidly obtained in a fed-batch fermentation mode, the product of fed-batch fermentation is inoculated into soy sauce mash, the fermentation effect is better, and the flavor of the obtained soy sauce or sauce is better.

The invention relates to a processing method for reducing methanol content in fruit fermented wine with high pectin content. The processing method comprises the following steps: (1) raw material selection: selecting fresh fruits as the raw material, wherein the fresh fruits are high in sugar content, have strong fragrance, are 90% mature and insect-free and are not moldy and rotten fruits; (2) raw material processing: manually or mechanically extracting fruit juice or pulp; (3) sugar degree adjustment: adding the separated pulp or fruit juice into warm boiling water, adjusting the sugar degree to 25% by virtue of white sugar, and carrying out conventional constant-temperature fermentation; (4) increasing the ethanol content of fermented mash to above 16%vol; and (5) distillation: distilling the fermented mash by virtue of a special multistage temperature-control distilling device, removing methanol-containing distillate obtained through distillation, when the distillation temperature is increased to 90 DEG C, starting a copper condenser at the top of a distiller, and adjusting condensate. The processing method has the advantages that methanol, ethanol and fusel in fruit wine are separated by virtue of methanol with a low boiling point and fusel, so that the methanol and fusel contents in the fruit wine are greatly reduced, and the ethanol content in the fruit wine is increased.

The invention discloses a special yeast nutrient salt for soy sauce brewing and an application of the yeast nutrient salt. The nutrient salt comprises a yeast extract, an inorganic salt and vitamins. The nutrient salt can provide nutrient ingredients required during growth and metabolism of soy sauce yeast and remarkably improves high resistance of soy sauce yeast so that the soy sauce yeast can keep vigorous physiological activity under a high salt and high temperature environment; and with the nutrient salt, the salt tolerance of salt-tolerant Lu yeast is improved to 16 percent above and the temperature tolerance is improved from 45 DEG C to 50 DEG C, and the salt tolerance of torulopsis is improved to 20 percent above and the temperature tolerance is improved from 35 DEG C to 45 DEG C.

The invention belongs to the technical field of wine brewing, and particularly relates to a method for improving the quality of waste vinasse of Luzhou-flavor liquor by using clostridium. Aiming at the problem of low quality of the existing waste vinasse of the white spirit, the invention provides the method for improving the quality of the waste vinasse of the Luzhou-flavor type white spirit by using the clostridium, which comprises the following steps: preparing the clostridium into a bacterial liquid, adding the clostridium bacterial liquid, active dry yeast and saccharifying enzyme before the waste vinasse of the white spirit enter a cellar for fermentation, uniformly mixing the materials, performing fermentation, and after the fermentation is finished, distilling to obtain the vinasse wine. According to the method, a proper amount of clostridium is added before fermentation of the waste vinasse, so that the wine quality of the waste vinasse wine is greatly improved, the ethyl hexanoate content in the produced waste vinasse wine is improved by 80-110%, the ethanol content is improved by 60-750%, and the economic benefit is remarkable.

The invention belongs to the technical field of beverage, in particular to a preparation method of liquorice root fermented beverage. The preparation method comprises the steps of pulverizing liquorice root, mint and tartary buckwheat, soaking, sterilizing, performing lactobacillus fermentation, performing yeast fermentation, centrifuging, homogenizing and sterilizing. The liquorice root fermented beverage obtained by the invention has sour, sweet, cool and refreshing taste, fragrant odor and pleasant flavor, has the function of clearing heat from throat, avoids blending by further adding food additives, and accords with the concept that customers advocate 'green consumption'.

The invention provides a method for preparing rice vinegar from flavored rice wine mash. The rice vinegar has the flavor of the traditional aged vinegar brewed in a small jar. Only one pressurized fermentation tank is utilized to perform washing, immersion, rice steaming, liquefaction and saccharification to produce the rice vinegar mash of which the initial starch content is at least 30%, and alcohol fermentation is performed to obtain the rice wine of which the alcohol concentration is at least 18% and the amino acid concentration is at least 1%. The rice vinegar is thick and mild due to the higher amino acid content in the rice wine. The method comprises the following steps: adding alpha-amylase into steamed rice, heating to 121 DEG C until the rice is sufficiently gelatinized and liquefied, cooling the rice mash and the like to 85 DEG C, adding alpha-amylase, growing Aspergillus oryzae in wheat to prepare malt, oxidizing, and carrying out a conventional technique to obtain the rice vinegar.

The invention discloses a method for preparing fuel ethanol from kitchen waste. The method includes the steps of (1) subjecting the kitchen waste to solid-liquid separation, and sorting starch waste from the obtained solid-phase kitchen waste; (2) adding water into the starch waste according to a material-water ratio of (2.8-3.4):1, and pulping; (3) heating the pulp at 75-110 DEG C for 30-60 minutes and cooling the pulp to the temperature below 60 DEG C; (4) regulating a pH value of the pulp to 4-5, adding glucoamylase to make the pulp saccharify at 58-60 DEG C for 15-60 minutes, filtering andkeeping filtrate; (5) inoculating the filtrate by composite Saccharomyces cerevisiae and carrying out anaerobic fermentation at 30-37 DEG C for 36-72 hours, wherein the inoculation amount of the composite Saccharomyces cerevisiae is 8-12%wt, and the composite Saccharomyces cerevisiae consists of Saccharomyces cerevisiae RasseII+ Saccharomyces cerevisiae K + Saccharomyces cerevisiae Hakken No.1; (6) sequentially carrying out secondary distillation by a crude distillation tower and a rectifying tower so as to obtain the fuel ethanol. The method for preparing the fuel ethanol from the kitchen waste can turn the starch waste from the kitchen waste into the ethanol efficiently, and the prepared ethanol has high purity.

The invention discloses a method for preparing an ethanol fermentation broth through fermentation of manganese alginate and lycoris radiate bulbs. The method comprises steps as follows: step one, the lycoris radiate bulbs are soaked in 40%-50%(v/v) baijiu at the normal temperature for 5-7 days and then taken out, and the soaked baijiu is left for later use; step two, the lycoris radiate bulbs taken out in the step one are mashed, amylase and cellulose are added, and the mixture is cooked at the temperature of 70-80 DEG C for 40-60 min; step three, manganese alginate is added to the soaking baijiu in the step one in the mass ratio being 9:1, the mixture is heated to 40-50 DEG C, and the lycoris radiate bulbs cooked in the step two are added; step four, the mixture is inoculated with yeast for fermentation while saccharifying enzymes are added, and the ethanol fermentation broth is obtained. Glucose produced during saccharification can allow bacteria to grow and breed, fermentation and saccharification are performed simultaneously, glucose produced during saccharification is sufficiently utilized by the yeast once produced, the efficiency is improved, and microbiological contamination is prevented.

The invention discloses passion fruit peptide wine with high peptide content and a preparation method thereof. The passion fruit peptide wine is prepared from the following raw materials in parts by weight: 90-120 parts of fresh passion fruits, 10-20 parts of honey, 35-50 parts of brown sugar, 20-30 parts of protein powder, 0.1-0.2 part of fruit wine saccharomycetes, 0.05-0.1 part of schizosaccharomyces pombe, 0.05-0.1 part of fat yeast, 0.01-0.05 part of proteolytic enzyme and 0.05-0.1 part of flavor enzyme. The preparation method comprises the steps: cleaning and airing the fresh passion fruits, peeling, crushing to take juice, adding honey, brown sugar, fruit wine saccharomycetes, schizosaccharomyces pombe and fat yeast, fermenting, filtering to obtain filtrate and filter residues, adding protein powder decomposing enzyme and flavor enzyme into the filtrate, heating for enzymolysis, adding into the fermented filter residues, distilling to prepare wine, filtering, and aging in a jar to obtain the passion fruit peptide wine. The passion fruit peptide wine prepared by the method is excellent in flavor, contains the fragrance of passion fruits, is high in peptide content and good in nutrition, has the effects of maintaining beauty and keeping young, strengthening physique, improving immunity and the like, is suitable for people who like drinking but are afraid of drinking to injure bodies, and is relatively high in economic value.