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41results about How to "Shorten mashing time" patented technology
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Recombinant high-temperature pullulanase and preparation method thereof
InactiveCN103834629ASmall molecular weightHigh expressionFermentationGlycosylasesAmylaseChromatographic separation
The invention relates to a recombinant high-temperature pullulanase and a preparation method thereof, belonging to the field of bioengineering technology. The invention is characterized in that a gene coding the high-temperature pullulanase is loaded on a pHsh expression vector and is then transferred to an Escherichia coli host for enlarged culture of an engineering bacterium containing the high-temperature pullulanase, then ultrasonic fragmentation and heating are carried out to remove most impurity proteins autonomously expressed by Escherichia coli, then the high-temperature pullulanase is prepared through affinity chromatographic separation and purification, and the recombinant high-temperature pullulanase has an optimal reaction temperature as high as 70 DEG C and a wide pH value application range and performs good catalytic activity at a high temperature of 70 to 80 DEG C, which enables the pullulanase to be especially suitable for cooperative usage with amylase and glucoamylase in the industry of production of sugar from starch and allows saccharification time to be reduced and saccharification efficiency to be improved. The recombinant high-temperature pullulanase provided by the invention is widely applicable to industries like food, wine brewing, feeds, medicine, papermaking and weaving.
Owner:YANGTZE UNIVERSITY
High-efficiency mashing device for cherokee rose fruits used as traditional Chinese medicine
ActiveCN107511244AEasy to replaceShorten mashing timeNon-rotating vibration suppressionGrain treatmentsEngineering managementTraditional Chinese medicine
The invention relates to a high-efficiency mashing device for cherokee rose fruits used as traditional Chinese medicine. The high-efficiency mashing device comprises a mashing box body, a crushing box and a controller. The crushing box is fixedly arranged above the mashing box body through supporting columns in a supported manner, and a connection sleeve pipe is fixedly arranged between the mashing box body and the crushing box. The crushing box is internally provided with a crushing storehouse, the top of the crushing box is provided with a material feeding hopper in a welded manner, one side of the crushing box is provided with a crushing motor through bolts, and the output end of the crushing motor stretches into the crushing storehouse and is detachably provided with a crushing tray. The mashing box body is internally provided with an installation storehouse which is internally provided with mashing inner barrels, and the gaps between the mashing inner barrels and the installation storehouse are evenly provided with shock-reducing rubber pads. According to the high-efficiency mashing device, the crushing box is arranged above the mashing box body, so that the cherokee rose fruits pass through the crushing box before being mashed, and the cherokee rose fruits are crushed before being mashed, the mashing time is greatly shortened, the mashing efficiency is improved, the mashing is more thoroughly and the mashing effect is improved.
Owner:CHANGZHOU INST OF DALIAN UNIV OF TECH
Production technology of Maotai-flavor white wine
The invention aims at providing a production technology of Maotai-flavor white wine. The technology comprises the following steps: (1) smashing sorghum; (2) culturing yeast; (3) sprinkling atomized water of which the water temperature is 49-52 DEG C on particles collected in the step (1) until the water content of the particles is 54-56%, stacking the particles sprinkled with the atomized water for 1-2 days so that the particles are completely soaked, then steaming the stacked particles until the particles are ripe; (4) after uniformly mixing the cultivated yeast obtained in the step (2) and the steamed particles obtained in the step (3), stacking the mixture for 3-5 days; (5) putting raw materials treated in the step (4) into a cellar to perform fermentation, ageing, distillation and blending so as to obtain the finished white wine. By the production technology of the Maotai-flavor white wine provided by the invention, powder produced in smashing the raw materials is utilized for mixed cultivation with high-temperature yeast, so that on one side the utilization ratio of the raw materials is improved, on the other side cultivation activation to a high-temperature zone is firstly performed, the saccharifying time is shortened, and the quality of the white wine is also improved.
Owner:ANHUI WANGJIABA WINE
Trichoderma reesei bacterial strain for expressing saccharifying enzyme
ActiveCN103614303AHigh catalytic efficiencyReduce manufacturing costFungiMicroorganism based processesBacterial strainTrichoderma reesei
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.
Owner:QINGDAO VLAND BIOTECH GRP
Chocolate Bobo candy and manufacturing method thereof
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.
Owner:ZHENNING HEXIN FOOD
Brewing process of purple sweet potato vinegar
InactiveCN103540516AGuaranteed chlorogenic acid contentGuaranteed Filtration QualityVinegar preparationAcetic acidFlavor
The invention relates to the technical field of deep processing of agricultural products, and particularly relates to a brewing process of purple sweet potato vinegar. The brewing process is characterized by comprising the following steps: material treatment, enzymolysis saccharification, alcoholic fermentation, acetic acid fermentation, vinegar pour, and preparation of finished product sweet potato vinegar by pasteurization. The brewing process disclosed by the invention has the beneficial effect that production device investment adopted for the purple sweet potato vinegar brewing process is a little, production conditions are easy to control; and an obtained finished product has the characteristics of being clear and free from precipitates, free from suspended matters, bright in color, high in acetic acid content, and strong in acid flavor, and is a table vinegar product integrating seasoning and healthcare.
Owner:BAODING UNIV
Stauntonia chinensis fruit wine making method
InactiveCN106085740AFully saccharifiedShorten mashing timeAlcoholic beverage preparationPectinaseFruit juice
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.
Owner:贵州天楼生物发展有限公司
Ethyl alcohol processing method by clear solution of distiller grain and corn
ActiveCN106399388AImprove utilizationEasy to useBioreactor/fermenter combinationsBiological substance pretreatmentsAlcohol productionEconomic benefits
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.
Owner:台州中知英健机械自动化有限公司
Processing method for alcohol production by cassava residues and molasses
ActiveCN106434769AIncreased ability to convert to sugarAct as a sterilizerOrganic compound preparationHydroxy compound preparationDistillationAlcohol production
The invention relates to an alcohol production process, in particular to a processing method for alcohol production by cassava residues and molasses. The method includes steps of (1) pretreatment, (2) cooking, (3) saccharifying, (4) fermenting and (5) distilling. The molasses and the cassava residues subjected to starch extraction are recycled and mixed to serve as raw materials, acid-free fermentation is adopted while various process improvements including avoiding of addition of antibacterial agents or bactericidal agents in a fermentation process, improving of a five-tower distillation process and the like are performed, and consequently product quality improvement, raw material saving, energy saving, consumption reduction, cost reduction and economic benefit increasing are further realized.
Owner:GUANGXI LUOCHENG KECHAO FOUND SCI & TECH DEV
Mechanical activation-metal salt reinforcement-combined starchy raw material saccharification method
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.
Owner:GUANGXI UNIV
Fast saccharification method for sweet potatoes
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.
Owner:JIESHOU JINGHUA TECH INFORMATION CONSULTING SERVICE CO LTD +1
Production method of orange flavoring wine
ActiveCN105567494APromote glycationSignificant progressAlcoholic beverage preparationMicroorganism based processesOrganic acidOrange Flavor
The invention discloses a production method of orange flavoring wine and belongs to the technical field of food fermentation engineering. The method includes: using orange peels and fresh potatoes as raw materials, steaming the peeled fresh potatoes and grinding into mashed potatoes, adding the minced orange peels and an appropriate amount of water while stirring, well mixing, inoculating two different mycete fermentation liquid, using various enzymes in the mycete fermentation liquid to allow the mixture to saccharify, and then adding Luzhou-flavor distillers' grains, Maotai-flavor distillers' grains or both the Luzhou-flavor distillers' grains and the Maotai-flavor distillers' grains for fermentation so as to produce the orange flavoring wine. Compared with traditional cooking wine, the orange flavoring wine produced by the method has the advantages that the organic acid content in the flavoring wine is increased evidently, and an evident deodorizing effect is achieved; the orange peels can increase the flavor and taste of the flavoring wine and increase the quality of the flavoring wine; the release of flavonoid substances in the orange peels allows the flavoring wine to have good healthcare functions such as tonifying the spleen and qi, promoting digestion, resisting fatigue and increasing human immunity.
Owner:HUBEI UNIV OF TECH
Production process of corn starch syrup
InactiveCN110885867AWill not gelatinizeImprove liquefactionEnergy inputFermentationPhysical chemistryProcess engineering
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.
Owner:双桥(厦门)有限公司
Rapid pounding machine capable of isolating noise during processing and used for traditional Chinese medicine Chinese fevervine herb pharmacy process
The invention relates to a fast mashing machine for traditional Chinese medicine chicken vine rattan pharmaceutical process that can isolate processing noise, comprising a base, a mashing box and a crushing box, the mashing box is fixed above the base, and the top of the mashing box is installed A crushing box, and a feed hopper is welded at the center of the top of the crushing box, a material guide groove is provided at the bottom of the inside of the crushing box, and the output end of the material guide groove extends to the top of the crushing bin provided inside the crushing box A mashing motor is installed on one side of the mashing box through bolts, and the output end of the mashing motor extends to the interior of the mashing bin, and is fixedly connected with an eccentric wheel, and a mashing ball is sleeved on the eccentric wheel. The present invention arranges glass fiber sound-absorbing cotton in the side wall interlayer of the smashing box to absorb sound and reduce noise, effectively prevent sound transmission, have stable physical properties and strong vibration resistance, and make the smashing box separate from the external independent space, thereby Effectively isolate the noise generated during the mashing process to avoid affecting people's health.
Owner:高卫东
Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof
InactiveCN113373017AClear wineElegant aromaHydrolysed protein ingredientsMicroorganism based processesBiotechnologyHydrolysate
The invention provides a traditional Chinese medicine composition co-fermented rice wine and the preparation method thereof, sea cucumber enzymatic hydrolysate, radix puerariae, fructus lycii, fructus jujubae, pericarpium citri reticulatae and sticky rice are proportioned, the sea cucumber enzymatic hydrolysate, enzymatic hydrolysate residues and enzymatic hydrolysate decoction are prepared respectively, effective components in sea cucumber, radix puerariae, fructus lycii, fructus jujubae and pericarpium citri reticulatae are fully extracted, and the enzymatic hydrolysate residues, the enzymatic hydrolysate decoctio and glutinous rice are mixed and steamed, compound yeast is added for fermentation, and the sea cucumber enzymolysis liquid and the enzymolysis medicine juice are added in the middle and later stages of fermentation to continue fermentation, so that the prepared rice wine not only contains active micromolecular sea cucumber polypeptide as a beneficial component, but also is rich in flavone and polysaccharide functional components; the rice wine has good anti-oxidation and beautifying effects, is golden yellow in wine body, transparent in wine quality, elegant in fragrance, and rich in pleasant compound fruit fragrance and fresh rice fragrance.
Owner:海南椰岛酒业发展有限公司
Saccharification method of using extruded white sorghum added with mesophilic enzyme as beer auxiliary material
The invention discloses a saccharification method of using extruded white sorghum added with mesophilic enzyme as beer auxiliary material. The method comprises the following steps: smashing the white sorghum, and then sieving with a sieve with 30-40 meshes; adjusting the moisture weight percent of smashed white sorghum to be 29.5-30.5% and uniformly mixing the smashed white sorghum with mesophilic alpha-amylase, wherein the additive amount of the mesophilic alpha-amylase is 8.5-9.5 L / ton; conducting extrusion treatment on the smashed white sorghum, wherein the extrusion treatment is conducted in a single screw extrusion machine; cutting up extruded white sorghum by a cutter, cooling to room temperature, drying under the condition that the temperature is lower than or equal to 50 DEG C to enable the moisture weight percent of the extruded white sorghum to be 13.0-15.0%, smashing, and sieving with the sieve with 30-40 meshes for later use; simultaneously putting the extruded white sorghum and smashed barley malt into a gelatinization container for saccharification treatment. The method reduces the saccharification time of using the white sorghum as the beer brewing auxiliary material, and improves the filterability of wort and yield of wort extract.
Owner:SHANDONG UNIV OF TECH
Agilawood-type aromatic liquor and preparation method thereof
InactiveCN111154586AHigh yieldAccelerated saccharificationAlcoholic beverage preparationMicroorganism based processesBiotechnologyYield (wine)
The invention discloses agilawood-type aromatic liquor and a preparation method thereof. Raw materials of koji include barley, wheat and agilawood powder. Liquor-making raw materials comprise sorghum,wheat, corn and glutinous rice. The preparation method comprises steps of preparing the koji with the agilawood, processing the raw materials, and conducting fermentation, distillation and blending.In preparation process, agilawood powder is added as a raw material for making the koji to change microorganisms and flavour of the koji. By traditional fermentation for strong aromatic liquor, the liquor body is rich in flavour of the agilawood. Meanwhile, rhizopus and mucor are added to accelerate saccharification and improve yield of the liquor during saccharification. According to the invention, by changing koji-making process and saccharification process, the aroma of agilawood is added to the wine body, thereby enriching flavour of traditional strong aromatic liquor without losing flavour of original strong aromatic liquor, and improving yield of the liquor.
Owner:AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
Preparation method for maize starch syrup used for beer fermentation
InactiveCN101629132BEasy to produceReasonable compositionWort preparationMicroorganism based processesGlucanaseHydrolysate
The invention discloses a preparation method for maize starch syrup used for beer fermentation, which comprises the following steps: firstly, preparing maize starch into malt syrup; adding Beta-glucanase, acidity Beta-mannase, and nematolyt into beer yeast paste which is prepared into the beer yeast paste hydrolysate, and then mixing malt syrup and beer yeast paste hydrolysate in proportion to prepare maize starch syrup. The preparation method uses yeast paste enzymatic hydrolysate as enhanced nitrogen source of syrup; the content of maltose in prepared maize starch syrup is larger than 50%; the ratio of fermentable sugar and non-sugar is larger than 7:3; the component of sugar in syrup is reasonable; the content of a-amino nitrogen is sufficient; the prepared product is suitable for fermenting beer yeast and can meet the whole nutrition requirements in the yeast growth and fermentation process; the product is used for beer production in stead of whort, substitution rate can reach 50%; the product alleviates the burden of yeast paste on environmental protection while reducing the production cost of the beer, and increases the utilization rate of the yeast paste.
Owner:HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
Saccharification method of extruded and puffed wheat berry serving as beer brewing auxiliary material
InactiveCN103614268AAvoid the shortcomings of poor protein precipitation effect and high wort viscosityShorten mashing timeWort preparationRoom temperatureBarley Malt
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.
Owner:SHANDONG UNIV OF TECH
A processing method for producing ethanol by adding distiller's grain liquid and corn
ActiveCN106399388BImprove utilizationEasy to useBioreactor/fermenter combinationsBiological substance pretreatmentsChaptalizationAlcohol production
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.
Owner:台州中知英健机械自动化有限公司
A kind of liquid fermented lotus seed core-germinated rice vinegar and its preparation process
ActiveCN103911273BShorten mashing timeReduce fermentation energy consumptionVinegar preparationAlcoholEnergy consumption
The invention discloses a process for preparing edible by liquid fermentation of lotus seed cores and germinating rice. The process comprises the following steps: preparing germinating rice; washing and steaming high-quality glutinous rice; mixing with pulverized germinating rice and lotus seed cores; adding; introducing an active dry yeast for alcohol fermentation; filtering for dreg removal; acetic fermenting; sterilizing; purifying; and filling. In the vinegar and the preparation process thereof, the maltogenic amylase of the germinating rice is used to substitute the Chinese yeast or commercial maltogenic amylase, so that the saccharification time is remarkably shortened; meanwhile, based on the process of the invention, the production period is shortened, the labor intensity and the production energy consumption are lowered, and the utilization rate of the raw materials is improved.
Owner:HUBEI UNIV OF TECH
Brewing process of purple sweet potato vinegar
InactiveCN103540516BGuaranteed chlorogenic acid contentGuaranteed Filtration QualityVinegar preparationAcetic acidFlavor
The invention relates to the technical field of deep processing of agricultural products, and particularly relates to a brewing process of purple sweet potato vinegar. The brewing process is characterized by comprising the following steps: material treatment, enzymolysis saccharification, alcoholic fermentation, acetic acid fermentation, vinegar pour, and preparation of finished product sweet potato vinegar by pasteurization. The brewing process disclosed by the invention has the beneficial effect that production device investment adopted for the purple sweet potato vinegar brewing process is a little, production conditions are easy to control; and an obtained finished product has the characteristics of being clear and free from precipitates, free from suspended matters, bright in color, high in acetic acid content, and strong in acid flavor, and is a table vinegar product integrating seasoning and healthcare.
Owner:BAODING UNIV
A kind of production technology of Maotai-flavor liquor
ActiveCN104450381BImprove qualityIncrease profitAlcoholic beverage preparationDistillationFood flavor
Owner:ANHUI WANGJIABA WINE
Stomach-invigorating digestion-promoting fruit vinegar and preparation method thereof
PendingCN114231383AIncrease profitImprove solubilityMicroorganism based processesVinegar preparationBiotechnologyFlavor
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.
Owner:TIANJIN UNIV OF SCI & TECH +1
A high-efficiency crushing device for Rosa roxburghii used as medicine
ActiveCN107511244BEasy to replaceShorten mashing timeNon-rotating vibration suppressionGrain treatmentsEngineering managementTraditional Chinese medicine
Owner:CHANGZHOU INST OF DALIAN UNIV OF TECH
Saccharification method of using extruded white sorghum added with mesophilic enzyme as beer auxiliary material
Owner:SHANDONG UNIV OF TECH
Method for preparing fatty acid-rich feed material by steam explosion combined with solid-state fermentation
The invention discloses a method for preparing a feedstuff enriched in fatty acid through steam explosion in combination with solid-state fermentation. The method comprises the following steps of putting a starchy biomass raw material in a steam blasting machine to explode; collecting an exploded material, controlling the temperature, adding bran, adjusting the water content and the pH value, and adding medium-temperature amylase and diastatic enzyme to carry out solid-state saccharification; inoculating and culturing an activated sticky silk spore yeast strain to form sticky silk spore yeast seed solution, and inoculating the sticky silk spore yeast seed solution in a saccharified solid-state material according to a certain inoculating amount; and drying and crushing a fermented product so as to obtain the feedstuff. According to the method, the biology and the physical processing method are considered comprehensively; the starchy raw material is exploded and saccharified at first and then the exploded and saccharified starchy raw material is subjected to solid-state fermentation by adding the sticky silk spore yeast; the high-quality feedstuff enriched in fatty acid is produced with low cost; and a more economic and effective energy feedstuff production method is provided for developing the animal husbandry industry.
Owner:河南双成生物科技有限公司 +1
A method for increasing the viscosity, heat stability and browning degree of extruded broken rice invert syrup
ActiveCN105368898BIncrease contentIncreased sensitivityDough treatmentFermentationRetention timeTemperature control mode
The invention relates to the field of deep processing of starch, and provides a method for improving viscosity, thermo-stability and browning degree of broken rice inverted syrup. Through a layered four-region temperature control mode, wherein first-region temperature is 30-40 DEG C, second-region temperature is 65-70 DEG C, third-region temperature is 105-115 DEG C, third-region pressure is 13-19MPa and fourth-region temperature is 65-70 DEG C, and the various regions are identical in heating retention time, the viscosity, thermo-stability and browning degree of broken rice and the broken rice inverted syrup obtained from the treatment, on the basis of keeping previously improved good performances unchanged or better, are significantly improved simultaneously, and meanwhile more surprisingly, the content of maltotriose in the finally obtained starch syrup is significantly improved, so that the health care function and the physicochemical properties of the syrup are improved and enhanced; meanwhile, glucose content is improved as well; a saccharifying time is shortened to 30min from original 1h; and a specific process and process parameters are determined.
Owner:台州黄罐健源食品有限公司
Processing method, processing device and saccharification method of extruded enzyme-added beer accessories
InactiveCN101050406BCompletely degradedHigh reducing sugar contentWort preparationStarch degradationEnzyme
This invention discloses processing method, processing apparatus and saccharification method for beer adjunct added with enzyme preparation by squeezing and cooking. This invention provides squeezing and cooking apparatus for adding enzyme preparation to beer adjunct, reasonable parameters of squeezing and cooking system for adding enzyme preparation to beer adjunct, and saccharification method for beer adjunct added with enzyme preparation. During the saccharification process, the mash of beer adjunct added with enzyme preparation has such advantages as adequate starch degradation, short saccharification time, and high extract yield. Compared with the present double-mash saccharification method and enzyme addition saccharification method, the method in this invention omits beer adjunct cooking and pasting process and apparatus, and adds malt powder and beer adjunct powder or mince added with enzyme preparation into the water in the saccharification pot simultaneously for saccharification, which can save energy, lower cost, and increase beer productivity.
Owner:SHANDONG UNIV OF TECH
Saccharification method of extruded and puffed corn starch serving as beer brewing auxiliary material
InactiveCN103614267BIncrease viscosityShorten mashing timeWort preparationRoom temperatureBarley Malt
The invention relates to a saccharification method of extruded and puffed corn starch serving as a beer brewing auxiliary material. The method comprises the following steps: adjusting the weight percentage of water of corn starch to be 17.0 to 19.0 percent; extruding the corn starch; cutting up the corn starch extrudate by using a cutter, 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 corn starch extrudate to be 11.0 to 14.0 percent, crushing, and sieving by using a sieve of 10 to 20 meshes for later use; and throwing the corn starch 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 corn starch serving as the beer brewing auxiliary material is improved, the saccharification time is reduced, the filtering property of wort is improved, and the yield of wort extracts is increased.
Owner:SHANDONG UNIV OF TECH
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