48results about How to "Increase wine yield" patented technology

The invention discloses a purple sweet potato wine and a preparation method thereof. The purple potato wine with a high anthocyanin content is prepared by preparing purple sweet potatoes into cooked powder, mixing the cooked powder with sesame powder or nut powder, subjecting the powder mixture to enzymolysis by enzymes, liquefying, saccharifying, adding fresh juice, and fermenting with monascus and screened yeast with a plurality of kinds of tolerance. The purple sweet potato wine is a fermented wine prepared by fermentation with a fruit wine process, and maintains original nutrition components of the purple sweet potatoes. The wine is noble in color and luster, mellow, excellent in quality, and rich in the bioactivator anthocyanin and selenium, and is an ideal healthcare drinking.

The invention discloses a method for producing ethanol by high-efficiency simultaneous saccharification and cofermentation, which comprises the following steps: pretreating; concentrating and detoxifying; preparing yeast seed solution; performing simultaneous saccharification and cofermentation; and distilling/rectifying. When the method provided by the invention is used, the inhibition action of a monosaccharide component formed by hydrolysis of cellulose on cellulose is relieved, the enzymolysis saccharification efficiency and fermentation yield are improved, the recovery rate of hemicelluloses in bagasse is about 60 percent, the cellulose recovery rate is about 86 percent, and the total ethanol yield of dry bagasse can reach about 20 percent.

The preparation method to corn straw supplementary material for alcohol or feed comprises: 1) mixing crushed corn or sorghum straw by weight ratio as 50-80:20-50, dipping in water for 1-5h at 70-90Deg; 2) trickling for initial and secondary steaming; 3) stirring, drying in the sun, adding barm and cellulase; 4) putting in vault for saccharifying and fermenting; 5) opening vault and steaming alcohol. The final alcohol has rich noutrition and low fat, and the feed has well quality fit to improve beef and pork.

The invention discloses a liquid fermentation distilled liquor technique. The liquid fermentation distilled liquor technique is characterized in that a mono-grain or various grains is/are taken as the raw materials, the grain raw material is crushed into a powder syrup, the powder syrup is heated and gelatinized to obtain a gelatinized mash, the gelatinized mash is processed under the action of maltogenic amylase to obtain a saccharified mash, saccharified mash is processed under the action of yeast to produce alcohol so as to obtain a fermented mash, or the gelatinized mash is added with distiller's yeast to be directly fermented to obtain a fermented mash, a distiller consisting of a distillation still, a distillation tower and a condenser is adopted to perform intermittent distillation to obtain a 60-94 percent (v) wine base, the wine base is placed in a wood barrel for storage, and blending, filtering and filling are performed to obtain a liquid fermentation distilled liquor. The liquid fermentation distilled liquor technique has the advantages of being high in liquor yield, low in labor intensity, controllable in production process, highly controllable product quality and the like, and fully conforms to the health concept requirements, discharged vinasse can directly serve as animal food or evaporated and dried to produce a DDGS high-protein feed, and the evaporation wastewater can be subjected to standard emission after simple anaerobic and aerobic treatment, so that the liquid fermentation distilled liquor technique conforms to the national environment-friendly industrial policy.

The invention relates to a vertical gas-solid direct heat exchange device and a vertical gas-solid direct heat exchange method using excess heat of grains. The heat exchange device comprises two heat exchange cylinder bodies, wherein downward oblique heat exchange plates are arranged in the heat exchange cylinder bodies, and heat exchange holes are formed in the heat exchange plates; grain feed pipes are arranged at the upper parts of the heat exchange cylinder bodies, and bucket type grain collectors are arranged at the bottom parts of the heat exchange cylinder bodies; gas outlet pipes are arranged at the lower parts of the heat exchange cylinder bodies at the same sides of the grain feed pipes, and high-temperature grains enter grain cooling equipment of the heat exchange cylinder bodies; low-temperature grains enter grain preheating equipment of the heat exchange cylinder bodies, and a gas outlet of the cooling equipment is connected with a gas inlet of the preheating equipment. The gas-solid heat exchange is performed on the high-temperature grains by using the excess heat, and the heat exchange with air is performed by virtue of the gravity of the grains in the top-down flowing process, energy of hot grains at an outlet of a steaming bucket is recycled, and cold grains which do not enter the steaming bucket are preheated; the comprehensive utilization of energy is achieved. The energy source is saved, and the whole process flow is shortened.

The invention discloses active wine containing superoxide dismutase, and belongs to the technical field of wine preparation. Stems and leaves of sorghum and daisy are used as raw materials, and the wine containing superoxide dismutase activity is prepared through optimization of Daqu varieties and optimization of wine production and aroma production process conditions. The wine containing superoxide dismutase activity prepared by the invention is good in quality and high in wine yield, and the wine is endowed with excellent oxidation resistance by adding daisy stem and leaf raw materials.

The invention relates to the technical field of processing of Baijiu, in particular to a processing method of pumpkin Baijiu. Pumpkins are heated to be well-done in a steam environment at the temperature of 80-100 DEG C firstly and then stirred into pumpkin paste, the pumpkin paste is cooled to the temperature of 50-55 DEG C, then a complex enzyme and an acidulant are added, the pH is adjusted to range from 4.0 to 5.0, the mixture is transferred to a constant-temperature environment at the temperature of 40-50 DEG C, inoculated with composite strains for fermentation and then transferred to an environment at the temperature of 15-30 DEG C, complex saccharomycetes are added for fermentation, water is added for stirring finally, then the mixture is sealed and placed for 1-2 months and subjected to high-pressure homogenization treatment, sterilization and bottling, and the finished product is obtained. Used raw materials are rich in source, few additives are consumed, the Baijiu production time is short, the Baijiu yield is high, and the prepared pumpkin Baijiu tastes pure, is good in palatability and rich in nutrition and has effects of strengthening bones and tendons, moistening the lung, tonifying qi, expelling parasites, removing toxins, realizing beautification and the like.

The invention relates to a preparation method of red yeast rice and glutinous rice wine with blood circulation activating and kidney tonifying effects. The preparation method comprises the following steps of (1) respectively weighing black glutinous rice and white glutinous rice, cleaning by clean water, and soaking by clean water for 1 to 3h; (2) respectively steaming the black glutinous rice andthe white glutinous rice, so as to obtain steamed glutinous rice; (3) airing the steamed glutinous rice to the temperature of 35 to 38 DEG C; (4) weighing sweat distiller's yeast, and dissolving by warm boiled water for further use; (5) mixing and stirring the red yeast rice and the aired glutinous rice according to a weight ratio of (1 to 4):10; (6) pouring the mixed red yeast rice and steamed glutinous rice into a jar, spraying the dissolved sweat distiller's yeast, sealing and fermenting for 12 to 24h, adding pure grain-brewed rice wine, placing the jar in a shady dry area, standing, and sealing and fermenting for 60 to 200 days; (7) filtering fermenting matter in the jar, obtaining filtrate, and bottling and sealing after the filtrate is qualified in inspection, so as to obtain the product. The preparation method of the red yeast rice and glutinous rice wine has the advantages that the preparation technology is simple, the preparation cost is low, and the effects of activating blood circulation and removing blood stasis as well as tonifying spleen and invigorating Qi are realized.

The invention provides a preparation method for a liquor or feed with corn straw as accessory material. The preparation method comprises the following steps: 1) subjecting corn or sorghum to impurity removal and crushing, blending the crushed corn or sorghum with crushed corn straw, adding water and carrying out soaking for 1 to 5 h, with temperature controlled to be 80 to 90 DEG C; 2) carrying out draining, primary steaming and secondary steaming; 3) stirring the steamed raw materials, drying the steamed raw materials in the sun, adding distiller's yeast and barm, then adding water and adding cellulase; 4) putting the obtained mixture into vault for saccharifying and fermenting; 5) opening the vault and steaming liquor; 6) subjecting vinasse obtained after liquor steaming to centrifugation so as to produce vinasse slag; and 7) granulating the vinasse slag so as to obtain the feed.

The invention discloses a liquor brewing method based on combination of solid fermentation and liquid fermentation, and belongs to the technical field of liquor brewing. The liquor brewing method combines the technical characteristics of solid state fermentation and liquid state fermentation. On the basis of solid state fermentation, fermented grains are taken out and mixed with sugar liquid witha certain concentration, the fermentation temperature is controlled, liquid state fermentation is performed, after the fermentation is completed, the liquor production is significantly increased, thecost is saved, and distillers' grains are reused.

The invention discloses saccharomyces cerevisiae Y12 and application of the saccharomyces cerevisiae Y12 in brewing of pure macadawu raw wine. The saccharomyces cerevisiae Y12 is preserved in the China Center for Type Culture Collection on April 2, 2021, and the preservation number of the saccharomyces cerevisiae Y12 is CCTCC (China Center for Type Culture Collection) NO: M2021320. The Saccharomyces cerevisiae Y12 is separated from the distiller's yeast of Baijiu of Jiangbrand Co., Ltd., compared with commercial yeast, the Y12 shows the fermentation capacity which is not inferior to that of the commercial yeast, and the wine body has lower fusel oil and total ester content, especially the fusel oil content is 3.80 g/L which is about 42.2% and 11.2% lower than those of the commercial yeast with the highest fusel oil content and the commercial yeast with the lowest fusel oil content respectively. The saccharomyces cerevisiae is applied to brewing of pure macadamia raw wine, the fusel oil content is only 3.17 g/L, and the brewed pure macadamia raw wine is pure in fragrance and typical in style, has good commercial application potential and can be used for brewing the pure macadamia raw wine.

The invention discloses aroma enhancement type saccharomyces cerevisiae for raw and cooked materials. The aroma enhancement type saccharomyces cerevisiae is prepared from the following components in percentages by mass: 10 to 20 percent of aroma-producing yeast, 20 to 30 percent of aspergillus niger, 15 to 35 percent of cellulase, 15 to 25 percent of pectase, 1 to 10 percent of lysyme and 5 to 15 percent of saccharifying enzyme. The invention also discloses a preparation method of the aroma enhancement type saccharomyces cerevisiae for the raw and cooked materials. In the process of producing white spirit by utilizing the saccharomyces cerevisiae obtained by the preparation method, the lipid producing capacity is high; the conversion ratio of starch is higher than 80 percent; the enzymatic activity is higher than 43,000/g; the obtained white spirit is pure in spirit odor, rich in pit flavor and long in aftertaste, is sweet, clear, refreshing and tasty, can be drunk without needing to be added with other additive, and is applicable to various spirit brewing processes and a vinasse discarding or vinasse recovery process.

The invention discloses a production method of monascus glutinous rice wine containing dietary fibers. The production method includes the steps of weighing and obtaining sticky rice, using clean waterto clean the sticky rice, and soaking the sticky rice for 1-3 hours; steaming the sticky rice till the sticky rice is cooked well, extinguishing the fire and braising the sticky rice for 10-20 minutes to obtain glutinous rice; cooling the cooked glutinous rice till the temperature of the glutinous rice is 35-38 DEG C; blending monascus with the cooled glutinous rice; putting the glutinous rice blended with monascus into a vat, carrying out sealed fermentation for 12-24 hours, then adding rice wine brewed by pure grains into the vat, putting the vat still in a shady cool dry place for sealed fermentation for 60-200 days, and controlling the temperature at 28-35 DEG C, wherein the weight ratio of the added rice wine brewed by the pure grains to the glutinous rice is (2-3):(4-5); filtering fermented substances in the vat to obtain a filtrate, and bottling the filtrate after the filtrate successfully passes examination to obtain a finished product. The monascus glutinous rice wine is simple in production process, low in production cost, capable of maintaining original medicinal effects of monascus and abundant in dietary fiber.

The preparation method comprises the following steps: sorting raw materials of high-quality oranges, soaking and cleaning, peeling, denucleating, crushing and pulping, juicing, adjusting components, adding distiller's yeast or yeast, carrying out primary fermentation, carrying out secondary fermentation, carrying out residue-liquid separation, ageing, clarifying, blending, sterilizing, filtering and filling to obtain a finished product. According to the method, the wine yield and the savoury and mellow taste are effectively improved, the fragrance is refreshing, meanwhile, the health care effect is achieved, the wine yield is effectively improved through multiple times of fermentation, rapid propagation of thalli is facilitated, the influence of infectious microbes on the fermentation effect is reduced, and the taste of the citrus wine is guaranteed. The orange wine can treat stagnation and flatulence, can treat some flatulence symptoms, and can play a role in ventilating and regulating qi and playing a role in guiding qi downward; the orange wine can play a role in promoting blood circulation and stopping bleeding, and the orange wine contains vitamin P and has the effects of dredging collaterals and promoting blood circulation; the orange wine can regulate qi to alleviate pain, also has an analgesic effect, is a natural analgesic, can be drunk for improvement, and has a very remarkable effect.

The invention discloses yellow rice wine with coldness dispelling and stomach warming functions and a preparation method of the yellow rice wine. The yellow rice wine is prepared from raw materials inparts by weight as follows: 40-60 parts of glutinous rice flour, 20-30 parts of wheat flour, 6-9 parts of oolong tea, 4-6 parts of magnolia denudate petals, 8-12 parts of rhizoma galangae, 4-6 partsof cortex cinnamomi, 3-5 parts of radix angelicae, 2-3 parts of rhizoma atractylodis, 3-5 parts of acid-soluble soybean protein, a proper amount of compound enzyme, a proper amount of a saccharifyingagent and a proper amount of dry yeast for yellow rice wine. Multiple natural raw materials with stomach warming, coldness dispelling, spleen tonifying and stomach nourishing functions are selected, aconventional yellow rice wine production process is improved, effective ingredients of raw materials can be sufficiently reserved, the nutritional and healthy value of the yellow rice wine is increased, and the finished yellow rice wine is clear, tastes soft, has unique flavor and tangy bouquet, remarkably keeps fragrance lasting and is high in stability.

The invention relates to a method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing process, which comprises, activating dried yeast with sugarcane juice, disintegrating ditty and barley malt, watering for saccharifying to obtain malt extract, milling part of rice, grain, coarse cereal and mixing, charging water and liquifying enzyme for gelatinization, liquefying and charging malt extract and saccharifying enzyme, obtaining saccharified culture wine, mixing with disintegrated ditty and activated yeast emulsion, cooking the residual rice and fermenting 50-70 hours, semi-solid fermenting 12-14 days with sealing method, finally processing distillation, filtering and mixing.

The invention relates to the technical field of food processing, and provides a yeast powder screening system. Comprising a pipe chain conveyor, a closed belt feeding conveyor, a closed belt discharging conveyor, a hot water pump, a hot water tank and yeast powder heating equipment, the closed belt feeding conveyor is connected with the pipe chain conveyor, the pipe chain conveyor is connected with the yeast powder heating equipment and the closed belt discharging conveyor, and the hot water pump is connected with the yeast powder heating equipment; the yeast powder heating equipment is provided with a support, the support is provided with a driving device and a rotating structure, and the driving device drives the rotating structure to rotate on the support; a heating assembly is arranged on the rotating structure, and the heating assembly is used for heating the yeast powder which is uniformly stirred in the rotating structure to a certain temperature so as to screen out microorganisms and bacteria which are weak in vitality and poor in heat resistance in the yeast powder. The yeast powder screening device has the beneficial effects that yeast powder materials are automatically conveyed, output, heated and screened, uninterrupted continuous production can be achieved, and the yeast powder screening efficiency and quality are improved.