41results about How to "Shorten mashing time" patented technology

The invention aims at providing a trichoderma reesei bacterial strain for producing saccharifying enzyme. The trichoderma reesei bacterial strain is trichoderma reesei HDGAU-1 (Trichoderma reesei HDGAU-1) with a preservation number of CCTCC (China Center for Type Culture Collection) NO: M2013584. The trichoderma reesei bacterial strain disclosed by the invention can efficiently express the saccharifying enzyme, and fermentation enzyme activity is as high as 4000 U/ml which is improved by 54% in comparison with that before mutation, and protein amount exceeds 2.1 g/L which is improved by about 50% in comparison with that before mutation. According to the invention, production cost of the saccharifying enzyme can be greatly lowered by utilizing the trichoderma reesei bacterial strain to produce the saccharifying enzyme, and wide application of the saccharifying enzyme is facilitated. Moreover, the saccharifying enzyme recombinant and expressed by the trichoderma reesei bacterial strain disclosed by the invention has an optimum acting temperature of 70 DEG C and an optimum acting pH of 5.5, has catalytic efficiency higher than that of the common saccharifying enzyme from aspergillus niger at present, is more high temperature resistant, can effectively shorten saccharifying time and can lower production cost.

The invention relates to the field of candy processing, in particular to chocolate Bobo candy and a manufacturing method thereof. The manufacturing method comprises the following steps: soaking sticky rice in clear water, stewing at the temperature of 100-130 DEG C until the sticky rice is half-cooked, spreading smashed malt on the half-cooked sticky rice, continuously stewing until the sticky rice is well cooked, repeatedly stirring the well-cooked sticky rice until the malt is uniformly distributed, fermenting at the temperature of 83-90 DEG C for 4-7 h, squeezing to obtain a squeezed juice, performing high-temperature dehydration and whitening treatment on the squeezed juice, adding crispy sesame sauce, crisping at the temperature of 50-80 DEG C for obtaining overlapped layers, taking 3-5 kg of semi-finished product from a pot to be subjected to flattening treatment, adding chocolate sauce containing peanut kernels, white sesame and black sesame, freezing the mixture for 30-60 min, flattening, and cutting, so as to obtain the chocolate Bobo candy. The product is rich in nutrition, excellent in mouth feel, long in shelf life, and convenient to eat; the manufacturing method of the candy has the advantages that time and labor are saved, the labor intensity is low, and the cost is low.

The invention discloses a stauntonia chinensis fruit wine making method. The method includes: soaking glutinous rice in water, steaming for cooking, spreading yeast, well mixing, and pestling to obtain balls; wetting gauze with the yeast solution; putting the glutinous rice balls into an airtight container, attaching the gauge wetted with the yeast solution to the surface of the container, sprinkling the yeast solution into the container, and fermenting to obtain glutinous rice liquor; extracting stauntonia chinensis fruit juice, adding 0.02-0.04% of pectinase into the stauntonia chinensis fruit juice, standing at 40-45 DEG C for 3-4h, adding 95-100mg/kg of potassium metabisulfite, and well stirring; adding the glutinous rice liquor to realize main fermentation to obtain semi-finished stauntonia chinensis fruit wine, and performing post-fermentation, clarifying and filtering to obtain a finished product. The stauntonia chinensis fruit wine made according to the method is sufficient in raw material saccharification and free of starch precipitation, saccharification in a storage process is avoided, and accordingly precipitation and turbidity are avoided during storage.

The invention relates to an ethyl alcohol processing method, and particularly relates to an ethyl alcohol processing method by clear solution of distillers grain and corn; the method includes steps (1) pretreatment; (2) cooking; (3) saccharification; (4) fermentation; (5) distilling; (6) back recycling treatment of distiller grain. According to the invention, ethyl alcohol is fermented by recycling and using corn powder after starch is extracted; meanwhile, distiller grain is further recycled to produce high protein feed and edible oil; during the whole alcoholic fermentation process, the fermentation technique applies acid-free diastatic fermentation, improved five-tower distilling process and other processes, so as to further reach the purposes of prolonging the industrial chain of ethyl alcohol production by corn, improving the product additional value, saving energy and reducing consumption, reducing cost and improving the economic benefit.

The invention discloses a mechanical activation-metal salt reinforcement-combined starchy raw material saccharification method. The method comprises 1, raw material treatment: removing impurities in starchy raw materials, drying the starchy raw materials until water content is less than 25%, carrying out crushing and carrying out screening through a sieve of 40-100 meshes, 2, mixing: mixing the treated starchy raw materials and a metal salt according to a weight ratio of 100: 0.5-5 to obtain a uniform mixture, 3, mechanical activation reaction: putting the uniform mixture into a mechanical activation reactor, carrying out treatment at a mechanical activation temperature of 25-60 DEG C for 10-180min and carrying out ball material separation to obtain the activated starchy raw material, 4, slurry preparation: putting the activated starchy raw material into a slurry preparation tank and adding water into the activated starchy raw material at a temperature of 30-50 DEG C along with stirring so that the activated starchy raw material is stirred and dissolved to form starch slurry with a concentration of 25-40%, and 5, saccharification: putting the raw material slurry into a saccharification tank, adding glucoamylase into the saccharification tank and carrying out saccharification to obtain a saccharification liquid.

The invention relates to a fast saccharification method for sweet potatoes. The fast saccharification method includes the steps of firstly, sterilizing, to be more specific, cleaning mud on the surface of the sweet potatoes, washing the sweet potatoes with purified water, and spraying Bordeaux mixture diluent with the ratio of copper sulfate to quick lime being 1:(3-5) to the sweet potatoes to sterilize the sweet potatoes; secondly, transplanting an enzyme source, to be more specific, adhering a saccharifying enzyme patch to the tuberous root umbilicus part of each sweet potato; thirdly, performing microwave irradiation, to be more specific, subjecting the sweet potatoes obtained after the second step to microwave irradiation for 0.5-1 minute to activate the saccharifying enzymes; fourthly, performing anaerobic saccharification, to be more specific, transferring the sweet potatoes obtained after the microwave irradiation into a temperature control room, feeding nitrogen into the temperature control room, and subjecting the sweet potatoes to standing in an environment of 25-35 DEG C for 24-48 hours to perform anaerobic saccharification; fifthly, performing low-temperature storage, to be more specific, after the anaerobic saccharification, storing the saccharified sweet potatoes in a low-temperature room of 5-10 DEG C for 5-10 days. The fast saccharification method has the advantages that the microwave irradiation and saccharifying enzyme catalyzing technologies are utilized, the defects that the prior art is low in saccharification efficiency and speed are overcome, the saccharification time of the sweet potatoes is shortened greatly, and the difficulty that the sweet potatoes are prone to rot during saccharification is solved effectively.

The invention relates to a production process of corn starch syrup, and relates to the technical field of syrup production. The production process comprises size mixing, liquefaction, laminar flow maintenance, saccharification, preliminary filtration, organic membrane filtration and finished product concentration so that the corn starch syrup is prepared. In the size mixing step, the temperature is raised to 60-65 DEG C by utilizing production waste heat, the temperature of the corn starch reaches the critical heat-resisting temperature of the corn starch, at the temperature, the corn starch cannot be gelatinized, the temperature is increased from 60-65 DEG C to 103-115 DEG C required by the liquefaction stage, the medium temperature difference is small, the required heating time is short,and in the process, few composite decomposition reactions are generated, few byproducts are generated and the liquefaction effect is good.

The invention relates to a saccharification method of extruded and puffed wheat berry serving as a beer brewing auxiliary material. The method comprises the following steps: crushing wheat berry and sieving by using a sieve with the aperture being 20 to 40 meshes; adjusting the weight percentage of water of the wheat berry crushed material to be 29.5 to 30.5 percent; extruding the wheat berry crushed material; cutting up the wheat berry extrudate, cooling to room temperature, drying at the temperature being less than or equal to 45 DEG C so as to enable the weight percentage of water of the wheat berry extrudate to be 12.0 to 14.0 percent, crushing, and sieving by using a sieve of 30 to 40 meshes for later use; and throwing the wheat berry extruded and crushed material and a barley malt crushed material into a gelatinizing container simultaneously and performing saccharification treatment. By the method, the puffing performance of the wheat berry serving as the beer brewing auxiliary material is improved, the saccharification time is reduced and the production cost is reduced.

The invention relates to hawthorn fruit vinegar with stomach invigorating and digestion promoting effects and a preparation method thereof, and belongs to the field of food manufacturing and processing. The hawthorn fruit vinegar beverage adopts hawthorn, red dates, red beans and endothelium corneum gigeriae galli as raw materials, and the raw materials are extruded, puffed, subjected to enzymolysis, saccharified and fermented to prepare fruit vinegar. The prepared hawthorn fruit vinegar beverage is high in nutritional value and rich in flavor, and has the effects of invigorating stomach, promoting digestion, regulating qi, tonifying spleen, soothing nerves, calming and regulating blood pressure.