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

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.

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 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.

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.

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.

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.

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.

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.