55results about How to "Raise the alcohol concentration" patented technology

The invention disclosed the method of brewing the non-low alcohol grape wine, which is enzyme treatment and penetration vaporzatioin method. The characteristics of the invention is the alcohol ranging from 0.5% to 7%, the sugar content which is the glucose below 12g / L in baked mold and below 120g / L in sweet mold, the total acid ranging from 4.5 to 8.0g / L measured by dihydroxysuccinic acid, the extract above 15g / L, free sulfur dioxide below 50mg / L, and total sulfur dioxide below 250mg / L. The said non-low alcohol grape wine is harmonization, delicate fragrance, suitable for the particular group and occasion,

The invention relates to an excellent Saccharomyces cerevisiae gxas02 and a method for carrying out scale production of ethanol by utilizing the Saccharomyces cerevisiae gxas02 as a production strain and adopting sugar cane juice as a raw material. The strain is vacuum freeze-dried and collected in China Center for Type Culture Collection with the collection No. of CCTCC NO: M208110, the collection date is July 19, 2008, the strain is the Saccharomyces cerevisiae by identification, the strain is applicable to fermenting the ethanol by using the sugar cane juice, with fast speed, low residual sugar content, high temperature resistance and alcohol resistance. A production technology adopts a single concentration continuous flow processing technology, the sugar cane juice which is pressed but not concentrated or diluted is directly fermented under the conditions without using yeast reuse and fixed yeast technology, the continuous operation is carried out on a production line with daily production capacity of 10 tons of the ethanol, the effect is good, the fermentation time is 12-16h, alcohol degree reaches 8.6-9.4(V / V) and the residual sugar is 0.2-0.3g / 100ml. The invention is characterized by convenient implementation, high equipment utilization rate, high ethanol concentration of fermented mash, high sugar utilization rate which is close to the theoretical value, and the like, thereby reducing the costs for producing the ethanol.

The invention relates to the field of foods, and particularly relates to black tea wine and a preparation method thereof. Particularly, the preparation method comprises the steps: processing sorghum, black tea and fragrant grains, and auxiliary materials such as rice hull and rice bran meal, then soaking, primarily steaming, stewing, re-steaming, discharging from a rice steamer, spreading for cooling, discharging yeast, cultivating, adding the black tea, preparing distiller grains, mixing, feeding a pool for fermenting, distilling, storing, and blending so as to obtain the black tea wine. The black tea wine is cool and transparent in vinosity, pure in faint scent, grace in tea perfume, mellow and clean, long in remaining taste, higher in polyphenol content and low in alcohol content, and has the remarkable black tea fragrance and taste, and a wine body is soft and harmonious.

This invention has publicized one kind of ethyl alcohol production mix raw material fermentation process, Including raw material processing, mixes the material, the steam boiling to liquefy, the saccharification, the fermentation, the distillation working procedure, in raw material processing working procedure, the starchiness raw material smashing, presses out the sugar cane the juice to filter the sugar cane juice, starchiness raw material powder and sugar cane juice weight allocated proportion for 1:1-1:10. Starch quality raw material is cassava trunk, corn, potato, wheat, barley or the trunk of sweet potato. The beneficial effect of this invention are: increased sugar cane juice in the total sugar concentration, and lower raw material Organization of starch concentration of the solids, improve mobility, enhance mature Organization alcohol concentration, the amount of steam distillation savings, and also reducing units tons of alcohol Pai worse, worse reduce waste handling capacity, but also more easily spoil waste processing, alcohol production process so that environmental protection.

The invention discloses a method for preparing low cooking salt sauce, which comprises the following steps: 1) preparing a sauce yeast according to the conventional sauce yeast preparation method; 2) mixing 15 to 20 Be of salt water with the sauce yeast according to the weight ratio of 1:1-1:1.5 to obtain a soy sauce mash, and then performing normal temperature fermentation; 3) using fruits of gramineous plants as a raw material which is added with water to perform enzyme process liquefaction and is then mixed with a saccharification liquid and an amino acid polypeptide nutrient solution which are prepared through saccharification so as to prepare a liquid medium, and fermenting the yeast in the liquid medium to obtain a sauce composite fermentation broth; and 4) mixing the sauce composite fermentation broth with the soy sauce mash in the step 2) to perform low cooking salt liquid state fermentation at normal temperature, separation, heating, deposition, filtration and blending after the maturation of the fermentation so as to obtain the low cooking salt sauce. The method can obtain the low cooking salt sauce through fermentation directly at normal temperature, and can inhibit pollutions caused by other bacteria in the process of soy sauce mash fermentation so as to obtain the low cooking salt sauce with full aroma and delicious mouthfeel.

The invention discloses an alcohol production process, and belongs to the technical field of alcohol production by a fermentation method. The alcohol production process includes the steps of 1) raw material acceptance: selecting potatoes with complete root blocks and uniform sizes as raw materials; 2) raw material purification: removing impurities such as silt, stones and metal in the potatoes by an impurity remover; 3) raw material crushing: crushing the raw materials by a crusher to obtain raw material powder; 4) precooking and puffing: adding amylase according to a fixed feed liquid ratio and precooking the raw materials in a precooking pot; 5) cooking gelatinization: adjusting a PH (potential of hydrogen) value, adding amylase and cooking the raw materials in a cooker; 6) saccharification: saccharifying the raw materials in a saccharifying tank containing blended orange water; 7) fermentation; 8) distillation; and 9) cooling. The alcohol production process is mature, energy-saving, environment-friendly, simple to operate, applicable to industry, food and the like, and has a quite high economic value, and produced alcohol is high in concentration.

The invention relates to the wine making field and particularly relates to distiller's yeast and a preparation method thereof as well as a method for making wine by virtue of the distiller's yeast. The distiller's yeast comprises the following components in parts by weight: 80-100 parts of wheat meal, 0.1-0.3 part of flaccid knotweed herb and 40-50 parts of water. Compared with the distiller's yeast in the prior art, the distiller's yeast provided by the invention adopts pure natural wheat and flaccid knotweed herb as raw materials to ferment, and is free of any chemical additive; and moreover, the raw materials are easy to get, the cost is low, the long-term storage is easy and the use is convenient. The wine made by virtue of the distiller's yeast provided by the invention is fragrant, crystal clear in color and luster, refreshing and cool in mouthfeel during drinking, and capable of being lasting in scent while being placed in a container.

Embodiments described herein relate to methods and systems for dewatering alcoholic solutions via forward osmosis.

The invention discloses a simple brewing method of baijiu, which comprises the following steps: A, soaking, B, cooking, C, low-temperature cultivation, D, low-temperature diastatic fermentation and E, distillation. Compared with the prior art, the baijiu produced by the simple brewing method of the baijiu has unique typical style characteristics of faint scent, purity, softness, elegance, comfort, soft, sweet and mellow taste, smoothness, nature, harmony and clear remaining taste; the baijiu with 'faint scent, purity, softness and tastiness' quality is very close to a style of international distilled liquor; however, the baijiu has the characteristics that the baijiu is soft, sweet, clear, pure, and comfortable, people are not drunk after drinking the baijiu, a drunkenness degree is low, and an alcohol effect is dispelled quickly; the baijiu is very popular with massive drinking consumers.

The invention discloses a compound ethanol enzyme with acid proteases and a method for preparing the compound ethanol enzyme. The compound ethanol enzyme and the method have the advantages that the high-activity acid proteases and plant extract with abundant plant-based enzymes and nutrient substances are particularly compounded on the basis of scientific compound food-grade enzyme preparations, so that the compound ethanol enzyme is provided with complete enzyme systems; activators, protective agents and antioxidants are further added into the high-activity acid proteases and the plant extract, the enzyme activity can be completely released by the aid of the activators and can be stabilized by the aid of the protective agents and the antioxidants, and hops extract and novasil which are used for inhibiting bacteria contamination and promoting saccharification of leaven and quick proliferation and fermentation of saccharomyces cerevisiae are further scientifically compounded; starch, proteins, fat, cellulose, hemi-cellulose, pectin and the like in unprocessed grain can be sufficiently and effectively hydrolyzed, accordingly, the raw material utilization rate and the liquor yields can be effectively increased, and the alcohol contents can be increased by 13.63%, 36.25% and 17.44% respectively as compared with commercially available special compound ethanol enzymes; the liquor yields of raw materials can be respectively increased by 17.41%, 38.81% and 20.04%, and the ethanol production cost can be obviously reduced.

The invention addresses the shortcomings of high production cost of in-situ enzyme, low utilization rate of xylose and low conversion efficiency from lignocellulose to ethanol, and adopts a method of simultaneous saccharification total fermentation by utilizing two strains of saccharomyces cerevisiae and fusarium oxysporum. Before the simultaneous saccharification fermentation, pretreatment of straw raw materials is conducted by using NaOH solution. By accretion of a small amount of commercial cellulase enzyme, pre-enzymatic hydrolysis of raw material is conducted, then by accretion of fusarium oxysporum and saccharomyces cerevisiae at different time periods, the antagonistic actions of the two strains of bacteria are prevented, the utilization rate of hexoses and pentoses is improved, so that the aim of producing ethanol by using lignocellulose is achieved.

The present invention discloses a method for producing energy alcohol by utilizing waste paper pulp fermentation. The method at least includes the following steps: preparation of yeast starter liquor, preparation and sterilization of fermentation medium, synchronous diastatic fermentation and distillation for dehydration. In the step of synchronous diastatic fermentation, after fermentation lasts for 12 to 60 hours, waste paper pulp, corn steep liquor and enzyme are supplemented, so that the alcoholicity of yeast mash of 72 to 96 hours can reach over 40g / L, and fermentation is stopped. Containing fine-particle cellulose and hemicellulose, the waste paper pulp in the present invention, which is the waste of the papermaking industry, has a large specific surface area, which is favorable for enzymolysis and saccharification, so the waste paper pulp can be used for synchronous diastatic fermentation without being preprocessed, and moreover, the waste paper pulp is characterized by negative cost. Consequently, using waste paper pulp fermentation to produce the energy alcohol not only can leave out materials and preprocessing expense, the cost of which ranks first in the process of producing alcohol by cellulose fermentation, thus having economic feasibility, but also can change waste into valuable, thus solving the environment pollution problem of the papermaking industry.

The invention discloses a method for producing an alcoholic clove sterilization and preservation solution. The method is characterized by comprising the following steps of: mixing crushed clove mixture and edible alcohol, soaking, filtering, blending and dehydrating the mixture in a stainless steel vessel; and canning to obtain a finished product of the alcoholic clove sterilization and preservation solution. The alcoholic clove sterilization and preservation solution consists of clove, garden burnet, baical skullcap root, tendril-leaved fritillary bulb, patchouli, red peony root, lalang grass rhizome, liquorice and alcohol. According to the alcoholic clove sterilization and preservation solution, effective components are slowly released and infiltrate into all spaces in a food package, so that a sterilization and preservation film is formed on the surface of a food; after the sterilization and preservation solution is contacted with a food with high water content, the best sterilization concentration can be maintained for a longer time due to more than or equal to 70 degrees of the alcoholic strength of the sterilization and preservation film, so that the aim of sterilization and preservation of the food can be achieved in the whole process of the shelf life, and the alcoholic clove sterilization and preservation solution is a high efficiency sterilization and preservation solution. The alcoholic clove sterilization and preservation solution is suitable for sterilization and preservation of fresh meat and aquatic products.

The invention relates to a method for improving the fermentation speed of starchy raw material alcohol and the liquor yield by using xylanase. The xylanase is applied to the fermentation production ofstarchy raw material alcohol; on one hand, the xylanase can damage the plant cell wall by degrading hemicellulose in the raw material to fully release the cellular content, and the cellular content is fully contacted with hydrolase such as amylase, diastatic enzyme and the like to improve the diastatic fermentation effect; on the other hand, the degradation effect of the xylanase can decrease theviscosity of fermenting mash, boost the liquefied and sacchrified effects and improve the heat transfer and mass transfer effects in the fermentation process so as to improve the fermentation speed of alcohol and the liquor yield of the raw material. Experiment results show that the fermentation period can be shortened by 8-12h, and the liquor yield can be improved by 1.4-3.0% with respect to theraw material by adding 50-190U / g of xylanase in the starchy raw material alcohol. The method has the advantages that the process is simple and effective, the method is suitable for various starchy raw material alcohol fermentation industries, and the alcohol production cost can be reduced.

The invention discloses multistage distillation wine brewing equipment. The multistage distillation wine brewing equipment comprises a sealed tank body and a condenser, wherein a division plate is arranged in the sealed tank body; the tank body is divided into an upper tank body and a lower tank body by the division plate; a heater is arranged inside the lower tank body; a communication pipe is arranged inside the upper tank body; one end of the communication pipe is communicated with the lower tank body while the other end of the communication pipe is arranged outside the sealed tank body. The equipment also comprises a condenser pipe, the condenser pipe comprises a condensate, a first air inlet and a first air outlet; an inner pipe is arranged in the condensate; a first feeding hole and a first discharging hole are arranged in the condensate; the first feeding hole is used for adding stock solutions of wine; a second feeding hole is formed in the lower tank body; the first discharging hole is connected with the second feeding hole through a pipeline; the first air inlet is communicated with the first air outlet through the inner pipe; the first air inlet is communicated with one end of the communication pipe arranged outside the sealed tank body; a third feeding hole is formed in the upper tank body; the first air outlet is connected with the third feeding hole through a pipeline. According to the scheme, the problem of low purity of distilled liquor in the prior art can be effectively solved.

A method is provided for vacuum-distilling a brewage such as Japanese sake that is manufactured in advance, with which it is possible to increase the alcohol concentration at low energy and in a shortamount of time without damaging the aroma, flavor, etc. The method for vacuum-distilling a brewage is characterized by comprising: an alcohol vapor generation step in which the brewage manufactured in advance is depressurized, and vapor derived from the brewage is generated at a temperature of 55 DEG C or less; a condensation step in which the vapor generated in the alcohol vapor generation stepis cooled and a condensate is generated; and a recovery step in which the condensate generated in the condensation step is recovered.

The invention provides a water-alcohol separation system and a method for water-alcohol separation for producing a high purity alcohol while achieving energy saving as the whole process. Namely, a water-alcohol separation system including plural separation membrane modules connected in series, a vacuum apparatus for reducing a pressure at a permeated side of each of the separation membrane modules, and a condenser for condensing a vapor that has passed through a membrane, in which plural independent vacuum systems reduce the pressure at the permeated side of the membrane of the separation membrane modules.

The invention discloses a production method for an alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent. The technical scheme is that: the production method comprises the following steps of: mixing a smashed Chinese medicinal herb mixture and edible alcohol, adding the Chinese medicinal herb and edible alcohol mixture into a stainless steel container for immersion, filter-pressing, blending, high-speed stirring and dehydration; and potting the treated Chinese medicinal herb and edible alcohol mixture so as to form an alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent finished product. The alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent consists of phellodendron amurense, astragalus mongholicus, radix salviae miltiorrhizae, radix clematidis, radix stemonae, polygala tenuifolia, mangnolia officinalis, schizonepeta, liquorice, spearmint, alcohol and high-viscosity attapulgite clay powder. Active ingredients of the alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent are released slowly and infiltrated into all spaces in a food package so as to form a layer of sterilization and refreshment film on the surface of a food; the alcoholic strength of the sterilization and refreshment film is more than or equal to 70 degrees, so the optimal sterilization concentration can be kept for a long time and aims of sterilization and refreshment for the food in the shelf life can be fulfilled; and therefore, the production method is applicable to sterilization and refreshment for fruits, vegetables and foods.

The present invention relates to the technological process of producing alcohol with peltate yam processing effluent suitable for industrial production. The technological process includes neutralizing pre-treatment of peltate yam processing effluent, fermentation, and distillation to obtain industrial alcohol. The present invention features the material liquid temperature into the distillation of 90-95 deg.c, stuffing speed of 4.5-5 cu m / hr and clear water shower configured to the top of the coarse distillation tower to eliminate foam. The said technological process is suitable for industrial production.

The invention discloses a grape wine with jasmine flavor, and the grape wine with the jasmine flavor comprises the following materials in parts by weight: 20 to 35 parts of jasmine, 40 to 500 parts of grape, 20 to 40 parts of white granulated sugar, and 30 to 40 parts of edible alcohol. The grape wine with the jasmine flavor provided by the invention has a good taste, high alcohol concentration, savoury and mellow vinosity and a unique flavour, and is rich in amino acid, mineral substance and multivitamin, is beneficial to the health of a human body, meanwhile the jasmine flavor is full due to the fact that fresh jasmine juice is added, and the grape wine with the jasmine flavor is loved by people.

The invention discloses an alcohol double-ring production method using cassava as main raw material, belonging to the technical field of wastewater treatment and alcohol fermentation industry. The solid-liquid separation of 5-40% of the distiller grains liquor and the rest of the distiller grains liquor after anaerobic digestion and membrane filtration are reused as the alcohol fermentation mixture water for fermentation. As the method of the invention reduces the concentration of the mixture and the difficulty of conveying the material liquid, the addition amount of the liquefaction enzyme and the power consumption are further reduced, the microorganisms in the anaerobic digestion effluent can be completely removed by the membrane filtration, thereby eliminating the competitive inhibitionon the alcohol fermentation of the Saccharomyces cerevisiae and the like; the alcohol concentration obtained by the ring fermentation process of the invention is increased by 15.6%-26.3% compared with the alcohol concentration obtained by the tap water ingredient. The method not only reduces production cost, but also increases alcohol output.

The invention relates to the field of wine brewing, and provides mulberry wine and a brewing method thereof, an earthworm breeding by-product and a preparation method thereof. The mulberry wine brewing method comprises the following steps: crushing mulberry raw materials, adding pectinase, uniformly mixing the crushed mulberry raw materials and the pectinase and conducting hydrolysis so as to obtain juice, and adding sugar until a sugar content of the juice is 24%; adding sugar liquid activating distiller's yeast, and implementing fermenting so as to obtain mulberry vinasse; pumping out clearliquid from the bottom layer of the mulberry vinasse, so as to obtain a mulberry wine body of a first alcohol degree; distilling dry vinasse which is obtained after the clear liquid is pumped out, soas to obtain waste vinasse and a mulberry wine base of a second alcohol degree; and blending the mulberry wine body and the mulberry wine base, so that mulberry wine of a third alcohol degree is obtained. With the application of the brewing method, a health-care effect of the mulberry wine is improved; and meanwhile, the purity and taste of the mulberry wine are improved. In addition, as for the earthworm breeding by-product and the preparation method thereof, earthworms are bred and the by-product is processed by virtue of residual waste vinasse obtained from the mulberry wine brewing method,so that the reasonable utilization of the waste vinasse is achieved; and resource is saved and environmental pollution is prevented.

The invention discloses an absolute ethyl alcohol production device. The absolute ethyl alcohol production device comprises a feeding pump, an enzymolysis tank, a fermentation tank, a distillation tank, an overheater and an adsorber which are connected in sequence. A steam inlet pipe A is arranged at the bottom of the enzymolysis tank. A stirrer is arranged at the bottom end of the enzymolysis tank. A stirrer is arranged at the bottom end of the fermentation tank. A stirring bar is arranged on the upper portion of each stirrer. A U-type guide pipe connected with the fermentation tank is arranged at the bottom of the enzymolysis tank. A feeding port is formed in the top of the fermentation tank. The bottom of the fermentation tank is connected with the top of the distillation tank through the guide pipe. A steam inlet pipe B is further arranged at the bottom of the distillation tank. A steam guide pipe A communicated with the overheater is arranged at the top of the distillation tank. A heat exchanger (6) is connected with the adsorber through a steam guide pipe C. A heat exchanger A is arranged below the adsorber. An absolute ethyl alcohol collecting tank is arranged at the bottom end of the heat exchanger A. The device has the advantages of being low in energy consumption, high in production efficiency, low in cost, simple in structure and high in recovery rate, and concentration of absolute ethyl alcohol is high.

The invention discloses a preparation method of danshen root fermented liquor. The method comprises the following steps: selection and cultivation of saccharomyces cerevisiae, closed main fermentation, flowing out of a tank and squeezing, secondary fermentation, ageing of danshen root liquor, purification and clarification of the liquor, packaging and sterilization. According to the danshen root fermented liquor prepared with the method, flavor substances and various nutrition facts in danshen roots are preserved effectively, the residual sugar content is reduced, and the fermentation period is shortened; the prepared fermented liquor has the characteristics of mellow and tasty performance, aroma coordination, delicate taste, lingering aftertaste, unique flavor and the like; generation of volatile acids due to oxidation can be effectively prevented in the preparation process of the fermented liquor, aromatic substances are not volatilized easily, the alcohol concentration can be increased to a greater extent, the liquor contains more free tartaric acid and less volatile acid, and scale production of the danshen root fermented liquor can be realized.

The invention discloses a preparation method for co-producing bleached paper pulp, lignin carbon fibers and fuel ethanol. The method comprises the following steps of: (1) extracting hemicellulose to obtain hemicellulose and lignin hydrolyzate; (2) extruding and extracting the hemicellulose so as to extrude the hemicellulose and lignin hydrolyzate out; (3) bleaching cellulosic fibers to obtain a product, namely the bleached paper pulp; (4) extracting the lignin carbon fibers to obtain the lignin carbon fibers; and (5) separating the hemicellulose out of the hemicellulose and lignin hydrolysate to extract the fuel ethanol. The method has a simple process and improves the product quality on the premise of not increasing the production cost.

The invention relates to a method for preparing alcohol from high-concentration raw dry sweet potato mash by using a feed fermentation method. The method comprises the following steps: crushing cooking-free raw dry sweet potato serving as a base material; mixing the dry sweet potato powder, water, amylase, yeast and the like; adding the dry sweet potato powder raw material and an enzyme preparation for fermentation into the water thrice; and after fermenting, rectifying the fermented product to obtain the alcohol. The method overcomes the defects of liquid fermentation, low-temperature continuous cooking fermentation or raw material fermentation. The technology is widely applied to alcohol production enterprises of various scales, particularly applied to the alcohol production enterprises in the regions which have high sweet potato yield and lack energy and water resources relatively.

The present invention provides a wheat starch alcohol production method. A used medium temperature continuous cooking technology reduces energy consumption, is small in sugar loss, long in material residence time, relatively stable to master, easy to operate and not liable to block pipes, and reduces possibility of rancidity by fermentation micro-organism contamination much compared with a low-temperature cooking technology and a non-cooking technology. Raw materials are subjected to pulverizing, cooking and gelatinization, and saccharification steps. The production method improves content ofsaccharified mash, at the same time, a fermentation tank uses a manner of indirect, small-amount and multiple-time addition of the saccharified mash until the tank is full, and the production method reduces effects of foams on growth, reproduction and fermentation of yeasts and increases alcohol concentration.