35results about How to "Low total acid" patented technology

The invention relates to the field of brewing processes, and discloses a method for preparing a blueberry raw wine. The method for preparing the blueberry raw wine comprises the following steps of: adding acid-degradation wine yeast in an amount being 0.008-0.012 percent by mass of blueberry pulp into the blueberry pulp, fermenting until the sugar degree is less than 5g/L, filtering and collecting blueberry juice; and adding lactic acid bacteria in an amount being 0.008-0.012 percent by mass of the blueberry juice into the blueberry juice, fermenting until total acidity of the blueberry juiceis less than or equal to 10g/L and filtering to obtain the blueberry raw wine. The invention also provides the blueberry wine which comprises the blueberry raw wine prepared by using the method and common additives for fruit wine. By adopting the method, the total acidity in the blueberry raw wine is reduced; each process is convenient and simple; and the method can be widely applied to wine industry. Meanwhile, the blueberry wine has low total acidity, good mouthfeel, low sugar, low alcohol, high raw wine content and rich nutrient components and is suitable for general consumers.

The invention discloses a preparation method of a hydrotreating catalyst. The method consists of: first pulping aluminum hydroxide or alumina into a slurry, adding concentrated phosphoric acid to react so as to obtain a sol; then taking the sol as a binder, kneading the sol with large hole alumina and small hole alumina, and conducting shaping, drying and roasting to obtain an alumina carrier; and then steeping the alumina carrier with an active metal component steeping solution, and carrying out drying and roasting so as to obtain the hydrotreating catalyst. In the invention, phosphorus is introduced into the alumina carrier in the form of a binder, and can play a structural assistant role to improve the active metal dispersity on the alumina carrier. The weak acid amount of the carrier is increased, the amount of strong-medium acid is decreased, and the total acid amount is reduced. Particularly, the corrosive effect of the phosphorus-containing binder on an alumina carrier frame is greatly mitigated, the pore structure and mechanical strength of the alumina carrier and the catalyst can be significantly improved, meanwhile, consumption of the phosphorus-containing sol binder is low, and the preparation process is environment-friendly and pollution-free.

The invention relates to the technical field of food processing and microbial fermentation, in particular to aspergillus oryzae ZA184 and use thereof in soy sauce brewing. The aspergillus oryzae ZA184can increase the pH of koji, enhance the activity of the koji enzymes (such as neutral protease, alkaline protease, leucine aminopeptidase and glutaminase), and improve the contents of amino nitrogen, total nitrogen and glutamic acid in soy sauce, so that the flavor and quality of the soy sauce is improved, the fermentation cycle can be significantly shortened, and the production efficiency is improved.

The invention discloses a brewing technology of tea wine. The brewing technology comprises the following steps of (1) preparing the following raw materials in percentage by mass: 28% to 30% of tea leaves, 45% to 50% of malt, 1.4% to 1.6% of distiller's yeast, and 19.5% to 26.6% of water; (2) adding the tea leaves into water, heating to 65 to 75 DEG C, and wetting for 12 to 24h, so as to obtain a tea leaf extracting solution; and (3) boiling the malt, fermenting into juice, saccharifying for 25 to 36h, and continuing to ferment for 15 to 30h; adding the tea leaves into water, heating to 65 to 75 DEG C, and wetting for 12 to 24h, so as to obtain the tea leaf extracting solution; and matching with monitoring of the pH (potential of hydrogen) value of the tea leaf extracting solution; when the pH value is 6.0 to 6.1, and mixing and fermenting the tea leaf extracting solution and a malt saccharification solution according to a mass ratio of 1:(5 to 6). The brewing technology has the advantages that the acid and alkaline balance is reached, and the contents of total acid and total saccharide in the brewed tea wine are effectively reduced; the content of natural tea polyphenol is greatly increased, the nutritional value of the product is higher, and the mouth feel is softer and sweeter.

The invention discloses a mechanical production method of Fangxian rice wine. The method includes (1), steaming sticky rice after soaking, cooling the sticky rice through spreading, adding Chinese yeast and water, performing squeezing after nest saccharification and fermentation to obtain first wind liquid and first vinasse, and adding water into the first vinasse to continue fermentation; (2), steaming the sticky rice after soaking, cooling the sticky rice through water pouring, adding the Chinese yeast for saccharification, adding the first wine liquid for fermentation, performing squeezingto obtain second wine liquid and second vinasse, and adding the second vinasse into vinasse fermentation liquid in the step (1) to continue fermentation; (3), steaming the sticky rice after soaking, cooling the sticky rice through water pouring, adding the Chinese yeast for saccharification, and adding the second wine liquid for fermentation; (4), after fermentation, performing squeezing to obtainthird wine liquid and third vinasse, performing clarification and sterilization on the third wine liquid to obtain finished sweet Fangxian rice wine, adding the third vinasse into the vinasse fermentation liquid in the step (2) to continue fermentation, and performing squeezing, clarification and sterilization after fermentation to obtain the finished semi-dry Fangxian rice wine. By the mechanical production method, the problems of ropiness of fermented mash and acid vinosity of conventional Fangxian rice wine are solved.

The invention discloses a mixed fermentation mulberry wine based on wickerhamomyces anomalus and a preparation method thereof, and the method mainly comprises the following steps: step (1): mixing pretreated mulberries with sterile water, and adjusting the sugar degree and acidity to obtain a to-be-fermented liquid; (2) inoculating wickerhamomyces anomalus into the to-be-fermented liquid obtained in the step (1); (3) inoculating saccharomyces cerevisiae into the to-be-fermented liquid obtained in the step (2); and (4) sequentially fermenting, filtering, standing at low temperature and clarifying the to-be-fermented liquid obtained in the step (3) to obtain the mixed fermentation mulberry wine based on wickerhamomyces anomalus . The total ester content, the taste and the fragrance of the mulberry wine are improved, the total acid content and the volatile acid content are reduced, and the problems that due to the fact that existing mulberry wine is fermented through a single strain, the taste is boring, the fragrance is insufficient, quality homogenization is serious, and wine bodies have common defects are solved.

The invention relates to a preparation method of a catalyst for preparing acrylic acid through selective oxidation of propane, in particular to a method for preparing the catalyst for preparing acrylic acid through oxidation of propane by taking Mo, V, Te and Nb as active components, selecting a fixed molar ratio of Mo: V: Te: Nb = (8.20-10.15): (1.5-2.5): (1.50-2.35): (1.80-2.42) and adding an auxiliary agent NiSb2O6 into the Mo-V-Te-Nb active components. The catalyst for preparing acrylic acid through selective oxidation of propane has the characteristics of good selectivity, high yield, good stability and the like.

The invention discloses a traditional Chinese drug component composition for treating stomach ulcer and duodenal ulcer, wherein the composition is prepared from berberine hydrochloride, curcumin and common bletilla tuber polysaccharide according to a certain weight part ratio, and is prepared into an oral administration formation such as powder, granule, tablet, capsule, pill, oral liquid, syrup, emulsion, suspension, and the like. According to the present invention, 1) significant bactericidal killing and bacterial inhibiting effects on helicobacter pylori are provided; 2) effects of inhibition of H<+>/K<+>-ATP enzyme activity, reduction of gastric juice amount, reduction of gastric free acid, reduction of the total acid discharge, reduction of pepsin discharge, analgesic, and anti-inflammation are provided; and 3) functions of promotion of wound surface tissue cell proliferation, promotion of healing quality and speed of gastrointestinal mucous membrane tissue, and improvement of barrier function of gastrointestinal mucous membrane are provided. Animal experiment results show that the traditional Chinese drug component composition has pharmacologic actions of significant reduction of ulcer indexes of a hydrochloric acid/ethanol type animal stomach ulcer model, a cold water stress type animal stomach ulcer model, a pylorus ligation type animal stomach ulcer model, and other animal stomach ulcer models, inhibition and killing of helicobacter pylori, inhibition of gastric juice secretion, and the like, and can be used as a drug for treating stomach ulcer and duodenal ulcer.

The invention discloses a method for improving quality of fruit juice or fruit wine. The method comprises the following steps of performing bitterness removal treatment, brown stain removal treatmentand acid reduction treatment on fruit juice and fruit wine through resins so as to obtain fruit juice or fruit wine after bitterness removal, brown strain removal and acid reduction; enabling bitter substances, brown stain substances, organic acid, all or part of aroma components and fragrance precursor substances namely glucoside to be adsorbed to used resins; performing regeneration on the usedresins under mild conditions, and enabling the resins to be repeatedly used for the bitterness removal treatment, the brown stain removal treatment and the acid reduction treatment on the fruit juiceand the fruit wine; enabling regeneration fluid obtained through the regeneration process to be subjected to pH adjustment, adding an appropriate quantity of glycosidase, and performing hydrolysis for1-5h so as to obtain hydrolysis liquid containing components of aroma components and the like; enabling the hydrolysis liquid to be subjected to pH adjustment and low temperature distillation to obtain fragrance liquid; adding the fragrance liquid to the fruit juice or the fruit wine after bitterness removal, brown strain removal and acid reduction, and then mixing the fruit juice or the fruit wine to which the fragrance liquid is added, with untreated fruit juice or fruit wine so as to obtain the fruit juice or the fruit wine which is rich and full in fragrance, not bitter, free from brown stain and low in total acid content.

The invention discloses a brewing process of tea wine having functions of invigorating stomach and intestine and nourishing Yin and Yang. The brewing process comprises the following steps: (1) primaryfermentation: mixing wolfberry fruit, fructus ziziphi jujubae, okra, water and saccharomycetes, fermenting in an environment of 25 to 28 DEG C for 6 to 8 days, mixing finished product tea, water andthe saccharomycetes, and fermenting in an environment of 25 to 30 DEG C for 6 to 10 days; (2) secondary fermentation: mixing two materials obtained by fermentation in the step (1) to form a mixed material, adding the saccharomycetes, stirring uniformly, and fermenting in an environment of 22 to 30 DEG C for 15 to 30 days, wherein the ratio of the mixed material to the saccharomycetes is 100 to 1.5. The primary fermentation and the secondary fermentation are performed according to the formula of the invention, so that the total acid content and total sugar content of the brewed tea wine are lowered effectively, and the natural tea polyphenol content is greatly increased; moreover, a proper amount of wolfberry fruit, fructus ziziphi jujubae and okra are added, so that the tea wine has the effects of nourishing liver, nourishing kidney, moistening lung, tonifying middle-Jiao and Qi, nourishing the blood and tranquilizing, moderating the property of medicine, invigorating stomach and intestine and nourishing Yin and Yang, and the product has a higher nutritional value.

The invention discloses an aging agent for Chinese liquor and a preparation method thereof. The aging agent is made from natural mineral attapulgite as a raw material. The preparation method comprises the following steps: drying attapulgite clay, grinding to fine powder or making different shapes according to the needs, placing in a roasting furnace, and roasting at a temperature ranging from 500 DEG C to 800 DEG C for 3 to 6 hours. The aging agent for Chinese liquor, prepared by the method, is applied to the aging of Chinese liquor, significantly reduces the aging time of Chinese liquor and prevents retrogradation, and reduces the production cost of Chinese liquor.

The invention discloses a method for preparing a multi-stage pore Y molecular sieve through H4EDTA-NaOH co-treatment, which comprises the following steps: (1) acid treatment of H4EDTA solution, namelyadding a NaY molecular sieve into H4EDTA aqueous solution to obtain an acid treatment sample; (2) NaOH solution alkali treatment: mixing the NaOH solution with the acid treatment sample in step (1) to obtain an alkali treatment sample; (3) Na2H2EDTA solution acid treatment: adding the Na2H2EDTA solution into the alkali treatment sample. The mesoporous specific surface area of the NaY molecular sieve can be increased by 200%, and the mesoporous pore volume can be increased by 849%. Meanwhile, the specific surface area of the micropores is reduced by only 36%, the volume of the micropores is reduced by only 5%, and the average pore diameter of the molecular sieve is 10.1 nm. The NaY molecular sieve has the advantages of the best pore system for the step distribution of mesopores-micropores.Meanwhile, the crystallinity of the molecular sieve modified by acid and alkali is reduced, and the total acid content is slightly reduced. Comparing the acid distribution of the molecular sieves before and after the modification, the acid content of the modified sample B is increased, and the L acid content is decreased.

The invention discloses a brewing process of tea wine with various health care functions. The brewing process comprises the following steps: (1) brewing wolfberry fruit, fructus ziziphi jujubae, Maca,herba dendrodii officinalis, veratryl alcohol, okra, herba cistanche, honeysuckle flower, oyster, cordyceps militaris, semen allii tuberosi, raspberry fruit, folium phyllostachys, semen plantaginis and 52-degree finished product tea wine raw stock together for 40 to 50 days; (2) filtering: precisely filtering the materials brewed in the step (1); (3) adjusting: adjusting the degree and mouthfeelof filtrate obtained in the step (2) to obtain desired tea wine; (4) assembling: bottling and packaging the desired tea wine. The total acid content and total sugar content of the tea wine made by theprocess are lowered effectively, and the natural tea polyphenol content is greatly increased; moreover, the tea wine has various health care functions of nourishing liver, nourishing kidney, tonifying middle-Jiao and Qi, nourishing the blood and tranquilizing, moderating the property of medicine, nourishing and strengthening body, promoting the secretion of saliva or body fluid, invigorating stomach, nourishing yin, clearing heat, moistening lung, nourishing kidney, improving eyesight, strengthening waist, invigorating stomach and intestine and nourishing Yin and Yang, and has a higher nutritional value.

The invention discloses a preparation method of angelica sinensis and ligusticum wallichii wine. The angelica sinensis and ligusticum wallichii wine is characterized by being prepared from the following raw materials in parts by weight: 500-1000 parts of wine, 25-50 parts of angelica sinensis, 25-50 parts of ligusticum wallichii and 50-80 parts of honey. Compared with the known traditional method,the method disclosed by the invention has the advantages of high raw material utilization rate, good product stability, sweet wine taste, faint scent and refreshing taste. The method disclosed by theinvention is simple in process flow and rigorous in step connection; the whole processes of cooking, distilling, storing and ageing are carried out under a closed condition; the method has the advantages of high raw material utilization rate and high product purity; large-scale production can be formed.

The invention discloses a phosphorus and loading metal containing MFI structure molecular sieve. According to the phosphorus and loading metal containing MFI structure molecular sieve, n(SiO2)/n(Al2O3) is larger than 100; with P2O5 for calculation and the dry basis weight of the molecular sieve being a reference, the phosphorus content of the molecular sieve is 0.1-5wt%; with loading metal oxides for calculation and the dry basis weight of the molecular sieve being a reference, the loading metal content of the molecular sieve is 0.5-5wt%; the Al distribution parameter D of the molecular sieve meets the equation of 0.5<=D<=0.8; the proportion of the medium pore volume to the total pore volume of the molecular sieve is 15-30vt%; the proportion of the strong acid amount to the total acid amount of the molecular sieve is 60-80%, and the ratio of the amount of acid B to the amount of acid L is 20-100. The phosphorus and loading metal containing MFI structure molecular sieve serves as an active component for preparing catalysts or auxiliaries, and in a petroleum hydrocarbon catalytic cracking reaction, the gasoline octane value can be effectively increased while the gasoline yield is kept, or the gasoline yield is increased while the gasoline octane value is kept.

The invention discloses bacillus acidophilus capable of producing cream fruity flavor, the name of the bacillus acidophilus is SHQ-GD, the classification name of the bacillus acidophilus is bacillus acidophilus, the preservation number of the bacillus acidophilus is CGMCC No.23421, the preservation date of the bacillus acidophilus is September 15, 2021, the preservation unit is China General Microbiological Culture Collection Center, the preservation number of the bacillus acidophilus is CGMCC No.23421, the preservation number of the bacillus acidophilus is CGMCC No.23421, the preservation number of the bacillus acidophilus is CGMCC No.23421, and the preservation number of the bacillus acidophilus is CGMCC No.23421. And Institute of Biology, Chinese Academy of Sciences, No. 3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing. The table vinegar obtained by fermenting the acid bacillus SHQ-GD can generate esters with fruit fragrance, ketones with butter fragrance, aldehydes with green grass fragrance and acids with cheese fragrance, so that the flavor of liquid fermented vinegar is greatly enriched.

The invention discloses a brewing process for a tea wine with nourishing and body building functions. The brewing process comprises the following steps: (1) primary fermentation: mixing fructus lycii,red dates, maca, folium phyllostachys, water and saccharomycetes, performing fermentation for 10-18 days in the environment with the temperature of 25-30 DEG C, mixing an end product (tea), water andsaccharomycetes, and performing fermentation for 6-10 days in the environment with the temperature of 25-30 DEG C; (2) secondary fermentation: mixing two materials obtained through fermentation in the step (1) to form a mixed material, adding saccharomycetes, and performing uniform mixing and fermentation; (3) primary distillation; (4) secondary distillation; and (5) placing in a tank for aging,and at last, performing blending and filling. As primary fermentation and secondary fermentation are performed after the formula is adopted, the total content of acids and sugars in the tea wine obtained through brewing is effectively reduced; the content of natural tea polyphenol is greatly increased; and as fructus lycii, red dates, maca and folium phyllostachys are appropriately added, the teawine has the effects of nourishing the liver and the kidney, moistening the lung, tonifying middle-Jiao and Qi, nourishing blood for tranquillization, moderating the nature of drugs, nourishing for body building, clearing heat and relieving restlessness, promoting secretion of saliva or body fluid, inducing diuresis and the like.

The invention provides a biological fertilizer special for fruit trees and a preparation method thereof.The preparation method comprises the steps that soybeans are enabled to germinate in a mixed aqueous solution environment of sodium borate and sodium selenite and are mashed to obtain bean sprout pulp, glucan and 3-acrylamidophenylboronic acid are mixed, a polymerization reaction is performed to obtain a treatment solution, mixing, stacking and pre-fermenting of livestock and poultry manure and waste bacteria sticks are carried out, inoculating of saccharomycetes and bacillus amyloliquefaciens is carried out, fermenting is carried out to obtain a fermentation product, the bean sprout pulp and the treatment solution are added in the fermentation process, and finally spraying, granulating, drying and screening of the fermentation product are carried out to obtain the fertilizer. The biological fertilizer is applicable to fruit trees, improves physical and chemical properties of soil, is comprehensive in nutrition and promotes growth and fruiting of the fruit trees.

Momordica Cochinchinensis Spreng. (Gac, spiky groud, redmelon) contains high concentration of lycopene, a natural pigment that has many applications in pharmaceuticals, food supplements and colorants. This invention describes methods to extract lycopene from Gac. The methods do not involve the use of harmful solvents, therefore safe for consumption, and produce no toxic residue, nor toxic waste. This invention provides solutions to populations whose intake of lycopene is low, or having problems with high acid foods. This invention provides formulations high in lycopene, other antioxidants, and low in acid, and safe for consumers. The formulations described herein can be applied in beverage, food, supplements, pharmaceuticals, cosmeticals and nutraceuticals.