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Method for improving wine yield of starchiness raw material by utilizing vacuum enzymolysis

A technology for starch raw material and enzymatic hydrolysis of starch, applied in the field of winemaking, can solve the problems of difficult popularization and application, limited wine yield, complicated equipment, etc., and achieves the effects of uniform cooking, improved wine yield, and improved production efficiency.

Inactive Publication Date: 2013-06-26
蒋盛军 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to improve the wine yield of starchy raw materials, the method of adding enzymes such as adding xylanase has been adopted, such as the addition of xylanase proposed by the patent of CNi01671698A to improve the alcoholic fermentation speed and wine yield of starchy raw materials method, but these methods improve the wine yield to a limited extent; there are also physical methods, such as extrusion technology, thermal spray pretreatment process (CN1060679A), grain dry method subsection gas explosion pretreatment method (CN102115702A), but these methods need Huge and complex equipment, high energy consumption, and limited benefits for improving the yield of starchy raw materials, so it is difficult to popularize and apply in production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0008] Example 1: Weigh 2.00 kilograms of cassava flour under normal pressure, and the starch content is 68.90%, and put it into a fully automatic fermenter (L1523, Biou, Switzerland) with a vacuum pump, mix water and tapioca starch in a ratio of 1:3, add Amylase, the amount of amylase is 10U / g, vacuum gelatinization at 40-50°C for 60min, the vacuum degree is -0.58Bar; sterilize and cool to 45-60°C, add glucoamylase and vacuum saccharify for 60min, the vacuum degree is - 0.58Bar; then cooled to 30°C and inoculated with yeast for anaerobic fermentation, the yield of cassava starch was 53.84%; compared with normal pressure enzymatic fermentation, the yield of cassava starch was 35.48%, compared with the control, the yield of cassava starch was improved. Alcohol rate 18.36%;

example 2

[0009] Example two: take by weighing 2.00 kilograms of cassava coarse flour under normal pressure, the starch content is 68.90%, put into the fully automatic fermenter (L1523, Swiss bio) with vacuum pump, water and tapioca starch are mixed evenly by 1: 3 ratio, add Amylase, the amount of amylase is 10U / g, vacuum gelatinization at 40-50°C for 60min, the vacuum degree is -0.58Bar; sterilize and cool to 45-60°C, add glucoamylase and vacuum saccharify for 60min, the vacuum degree is - 0.58Bar; then cooled to 30°C and inoculated with yeast for anaerobic fermentation, the yield of cassava starch was 51.52%; compared with normal pressure enzymatic fermentation, the yield of cassava starch was 35.48%, compared with the control, the yield of cassava starch was improved. Alcohol rate 16.04%;

example 3

[0010] Example three: take by weighing 2.00 kilograms of cassava coarse powder under normal pressure, the starch content is 68.90%, put into the full-automatic fermenter (L1523, Swiss bio) with vacuum pump, water and cassava starch are mixed evenly by 1: 3 ratio, add Amylase, the amount of amylase is 10U / g, vacuum gelatinization at 40-50°C for 60min, the vacuum degree is -0.58Bar; sterilize and cool to 45-60°C, add glucoamylase and vacuum saccharify for 60min, the vacuum degree is - 0.58Bar; then cooled to 30°C and inoculated with yeast for anaerobic fermentation, the yield of cassava starch was 50.28%; compared with normal pressure enzymatic fermentation, the yield of cassava starch was 35.48%, compared with the control, the yield of cassava starch was improved. Alcohol rate 14.80%.

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Abstract

The invention relates to a method for improving wine yield of a starchiness raw material by utilizing vacuum enzymolysis, belonging to the technical field of wine brewing. According to the basic process provided by the invention, the starchiness raw material is subjected to enzymolysis in certain vacuum, wherein the enzymolysis comprises the steps of accelerating the enzymolysis processes of amylase and saccharifying enzyme of starchiness matters as well as non-starch polysaccharide matters. According to the method, the raw material processed by the method contains starch ingredients of more starchiness raw materials as well as sugars which are produced by the enzymolysis of the non-starch polysaccharide matters and can be used for producing alcohol by fermenting, factors, such as foam and methanol, inhibiting the enzymolysis and the fermenting are eliminated, and the fermentation is relatively adequate, so that the wine yield of the starchiness raw material is remarkably and substantially improved; and the process is simple and effective, the method is suitable for alcoholic fermentation industries of various starchiness raw materials, and the production benefit can be improved.

Description

1. Technical field [0001] The invention belongs to the technical field of brewing, and relates to a method for improving the yield of starchy raw materials by utilizing vacuum enzymolysis. 2. Background technology [0002] Starch raw materials refer to agricultural product raw materials containing a large amount of starch components, specifically cassava, sweet potato, potato, corn, rice, wheat, barley, sorghum and other agricultural products containing starch. These starchy raw materials mainly include starch and non-starch substances such as cellulose, hemicellulose and other polysaccharide substances. Starch raw materials contain a large number of starch granules. These starch granules will absorb water, swell and break during the cooking process, and then contact with amylase and glucoamylase to undergo enzymatic hydrolysis reaction. Starch is degraded to generate glucose and other components, which are used for yeast fermentation to produce alcohol; During this process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/06C12P19/20C12P19/14
CPCY02E50/10
Inventor 蒋盛军蔡坤符乃方袁源朱德明李积华
Owner 蒋盛军
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