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

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 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.

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 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 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 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.