43results about How to "Low residual sugar" patented technology

This invention discloses a lichee aquavit and its preparation method, which takes pulps pulping kernels, broken bits as the raw material to be fermented with an equal volume of saccharide acid water to become the lichee raw spirit to be distilled for the first and second times in a method of breaking off both ends, the rough raw aquavit after the first time distillation is at 18-20%(v/v) and the second time is at 55-60%(v/v), then the distilled one is aged in an oak drum for cold stable process under -10 to -18deg.C to be added and filtered finally.

The invention belongs to the technical field of microorganism fermentation engineering, and in particular relates to a method for producing high-concentration ethanol by fermenting fresh sweet potato raw materials with slag. The method of the invention comprises three steps, namely fermentation raw material preparation, seed liquor preparation and fermentation. In the process of fermentation raw material preparation, composite pretreatment enzyme solution which contains composite pectinase, cellulose and xylanase is added; and the high-concentration ethanol is obtained after the fermentation. The method has the characteristics of simple process, high operability, high fermentation speed, high final ethanol concentration, high fermentation efficiency, low residual sugar and effective reduction of ethanol production cost.

The present invention discloses a saccharomyces cerevisiae strain and a high quality red bayberry fruit wine preparation method. The saccharomyces cerevisiae strain is screened from naturally fermented mash of fresh red bayberry, red bayberry juice with pH of 3.0 can be directly fermented to obtain high quality red bayberry fruit wine with high alcohol content (13.5%), bright color (a = 27.64), high anthocyanin retention rate (77mg / L), low residual sugar (< 2g / L), rich fruity taste and harmonious taste, the saccharomyces cerevisiae strain is preserved in China Type Culture Collection CCTCC on October 20, 2015, and the accession number is CCTCC NO:M2015627. The high quality red bayberry fruit wine is prepared by the following steps: raw material processing, bacteria activation, main fermentation and post fermentation. In the fermentation process, no SO2 is added, and by sterilization for 5min at 100 DEG C, the method has a very significant effect on color and anthocyanin retention rate of the fermented red bayberry fruit wine.

The invention belongs to the technical field of biochemical engineering and particularly relates to a method for preparing medical grade valine through fermentation. The method comprises the followingsteps: fermenting, filtering and concentrating to prepare coarse valine; performing primary acid dissolution on the coarse valine by adopting hydrochloric acid, cooling, crystallizing and centrifuging to obtain the valine solid and mother solution; performing secondary acid dissolution on the valine solid with hydrochloric acid, cooling, crystallizing and centrifuging to obtain the valine solid and mother solution again; dissolving the obtained valine solids with water by adopting distilled water, performing ion exchange, discoloration, refined filtration and crystallization, so as to obtainthe medical grade valine. According to the method disclosed by the invention, the fermentation efficiency is high, heteroacid can be effectively removed, the product quality is greatly improved, and the medical grade standard is reached.

The invention pertains to the bio-engineering technical field, disclosing a fermentation method of alcohol with high concentration. The invention overcomes the shortages of low fermentation efficiency and long fermentation time, etc., of the existing alcohol fermentation technique. The invention adopts the steps that: bacteria-free air is introduced at the first stage; after 8 to 30 hours fermentation, material and fermentation agent are added under the temperature of 25 to 35 DEG C, oscillated or stirred with a rotation speed of 10-500r/min for 50 to 66 hours; the high concentration alcohol is made, and the volume concentration of the alcohol in the fermentation liquid is up to 16 to 18 percent. The invention can fast and effectively produce the high concentration alcohol.

The invention discloses a method for cultivating high-yield sodium gluconate strains. The method comprises the following steps that: a strain obtained from the separation in sodium gluconate production is taken as an original strain; after the original strain is cultivated by an activation culture medium, an inclined plane of the original strain, which is normal in growth, healthy in mycelium and plump in spore, is taken as an object for separation and purification; after heat preservation treatment, plate spreading is carried out to the inclined plane; after constant temperature cultivation and ultraviolet irradiation, the inclined plane is bound up with kraft paper and then receives constant temperature cultivation again; and a bacterial colony with a big allochroic transparent ring is selected to be cultivated into mature plump spores, and then the high-conversion sodium gluconate strains are screened out via a shaking table. The strains of the invention have the glucose reducing rate reaching 2.5 percent per hour at peak time, have the conversion rate reaching over 117 percent in fermentation tank production, and have the extraction rate reaching over 95 percent within the fermentation period of 14 h. The method raises initial glucose concentration, shortens fermentation period, and reduces residual glucose as well as production cost.

The invention relates to beer of low-alcohol and the preparation method, the fermenting matured common beer is filtrated to obtain the original pure wine, through the alcohol eliminating to eliminate the alcohol in the wine liquor, the alcohol eliminating beer can be obtained; the volume ratio of the alcohol eliminating beer and the original pure wine is (3 to 1) : 1, when drinking, the wine is needed to be added, and the low-alcohol beer is obtained. The density of the low-alcohol beer original wheat juice prepared through the method of the invention is 5 to 8 degree P, the alcohol content is 0.6 to 2.5 percent (V/V), which is lower than the alcohol content of the common beer, and the harm of the alcohol to the body can be reduced. Because the fermenting of the low-alcohol beer is thorough, the residual sugar is low, the feeling in the mouth is dry-touch, without sweet and greasy tasting, and the beer tastes just the same as the common beer.

The invention belongs to the field of biotechnology and discloses a method for preparing ethanol by fermenting jerusalem artichoke through recombinant saccharomyces cerevisiae. The method provided by the invention comprises the following steps of: taking the jerusalem artichoke powder as a culture medium and carrying out anaerobic fermentation by utilizing the recombinant saccharomyces cerevisiae to prepare the ethanol, wherein the fermentation concentration of the ethanol can be more than 9% in 60 hours. By utilizing the raw material and the fermenting method provided by the invention, corn meal, wheat meal and the like which are grain raw materials and are used in the traditional ethanol industrial production in China can be replaced and a foundation is laid for the non-grain-fuel ethanol production.

The invention discloses a method for reducing the methanol content in liquor, and belongs to the technical field of vintage. The method uses ultrasound to assist accumulation of raw materials, a 4A molecular sieve and activated carbon in the fermentation stage are used as additives for reducing the methanol content in the fermentation, ultrasonic waves have mechanical, heat and cavitation effects,destroy cell walls of raw materials, and accelerate the rate of decomposition of raw material pectin substances into methanol, thereby removing the methanol to achieve the purpose of reducing the methanol content, the ultrasonic waves also have the function of promoting dissolution, during the dipping process, the efficiency of removing impurities such as soluble pectin substances, tannin, cyanide and the like is improved, the raw materials after ultrasonic treatment are more likely to swell during the dipping process, favorable conditions for both saccharification and fermentation are created, the methanol content is fundamentally reduced during the vintage process, and traditional material accumulation time is shortened; the method has the advantages of being hygienic, healthy, environmentally friendly and non-polluting, and the added activated carbon has the effect of aging the liquor.

The invention belongs to the technical field of monosodium glutamate preparation, and discloses an environment-friendly process for preparing monosodium glutamate. The process includes the following steps: step (1) preparing a glutamic acid fermentation liquid; step (2) reusing strains; and step (3) preparing the monosodium glutamate. According to the method, the yield of the monosodium glutamateis improved by preforming acid regeneration on waste thalli.

The invention relates to composite fruit probiotic undecanted wine and a preparation method thereof. The method comprises the following steps: (1) preparing fruit pulp; (2) carrying out first-time enzymolysis; (3) carrying out second-time enzymolysis; (4) adjusting sugar content and pH; (5) carrying out main fermentation; (6) carrying out after-fermentation; (7) ageing. According to the method, through unique process steps, parameters and the synergistic action of yeast modification, temperature selection and the like, the composite fruit probiotic undecanted wine with a good performance index can be obtained, and economic added values of fruits can be greatly increased, so that the method has good industrial application prospects and social values.

The invention discloses anthocyanin corn fruit wine and a preparation method thereof. The preparation method includes: extracting nutritional ingredients: smashing block corn, adding alcohol, and performing ultrasonic and centrifugal treatment to obtain extract; purifying and concentrating the nutritional ingredients: adopting a macroporous resin adsorption method to purify the obtained extract, and concentrating under reduced pressure to obtain stoste; preparing concentrate: taking fresh black corn, adding water, boiling, filtering to obtain extract, and concentrating the extract under reduced pressure to obtain the concentrate; brewing corn wine: smashing glutinous corn, extruding to obtain an extruded product, adding cellulase, rick husk, distiller's yeast and water into the extruded product, mixing well to obtain a mixture, sealing the mixture for fermentation, and finally distilling to obtain the corn wine; blending: using the concentrate to dilute the stoste to obtain diluted liquid, and mixing and blending the diluted liquid with the corn wine according to a certain volume ratio to obtain the anthocyanin corn fruit wine. By the anthocyanin corn fruit wine, the problem that existing black corn healthcare wine is great in nutritional ingredient loss and bad in taste can be solved effectively.

The invention relates to a process for fermenting and extracting L-isoleucine, which comprises the following steps: step 1) fermenting and preparing L-isoleucine, step 2) decolorizing, step 3) concentrating and coarse crystallization, step 4) removing Miscellaneous and crystallization, high-purity boutique L-isoleucine is obtained through the above steps. The process of the invention has high fermentation efficiency, simple operation, high degree of automation, abandons traditional ion exchange steps, and is energy-saving and environment-friendly.