36 results about "Alcohol substance" patented technology

The invention provides a method for preparing a titanium silicalite molecular sieve TS-1. Solid metatitanic acid and photodegredation are used as a titanium source for performing synthesis of the TS-1. An alcohol substance does not need to be added in a process of introducing the new titanium source, a certain load is relieved for follow-up alcohol-removing steps, and the metatitanic acid and photodegredation are cheap in price, synthesis cost can be reduced. Catalytic performance of the TS-1 catalyst prepared by using the metatitanic acid and photodegredation as the titanium source is equivalent to that of the TS-1 prepared by a traditional method.

The inventions aims to provide a cultivation system for improving concentration of alcohol substances in a fermented product of anaerobic gas-feeding microbes, specifically for improving the concentration of the alcohol substances in the fermented product of the anaerobic gas-feeding microbes in a shaking cultivation or continuous air agitation cultivation system by optimizing components in a cultivation medium. A method for improving the fermentation efficiency of the anaerobic gas-feeding microbes is characterized in that the final concentration of molybdate ions in the cultivation medium for fermentation is not higher than 0.1mg/L. By the method, the concentration of alcohols in the fermented product of gas biotransformation can be improved and the value of the bio-fermentation production of gas can be improved effectively.

The invention discloses heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and a wine brewing leavening agent. The wine brewing leavening agent is obtained by taking wheat bran, corn powder and rice husk as raw materials, adding water to moisten the materials, steaming the materials on a steamer, adding a seed solution of the heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and culturing. The excellent wine brewing leavening agent is used for a production process of Luzhou-flavor liquor, the use amount of wine brewing yeast can be reduced, the use ratio of starch is increased, the yield of liquor can be increased by 2.3-4.5%, esters, aldehydes, acids and alcohols substances in brewed liquor are increased, the taste of the wine is coordinated, the Luzhou flavor is typical and outstanding, and the quality of products is stable.

The invention belongs to the field of health care products, and particularly relates to an alcohol-free large-tonifying beverage extracted through medium-and-low-temperature composite enzymatic hydrolysis and a preparing method thereof. The alcohol-free large-tonifying beverage is formed by evenly mixing concentrated liquor of cordyceps sinensis, lucid ganoderma and corn cervi pantotrichum and nourishing-auxiliary-material extracting liquid according to a certain proportion. According to the alcohol-free large-tonifying beverage extracted through medium-and-low-temperature composite enzymatichydrolysis and the preparing method thereof, water serves as a solvent, three raw materials of cordyceps sinensis, lucid ganoderma and corn cervi pantotrichum are mixed and subjected to wall breaking,and then the alcohol-free large-tonifying beverage is extracted with the biological enzymolysis method with the mild and efficient technology condition in a same system. In the extracting process, dual-step compound enzymic hydrolysis through non-protease and protease is conducted, the obtained extracted does not contain alcohol substances, bioactive constituents in the raw materials are well reserved. The compound biological-activity health care beverage prepared with the method has high nourishing ingredients and a healthcare function, and is suitable for recuperating persons, old people and weakness-due-to-chronic-disease persons to take.

The invention discloses a method for preparing lutein from marigold oil resin, the method comprises the following steps: a, putting the marigold oil resin into an alcohol solution, adding an emulsifier into the alcohol solution, uniformly mixing to form a mixed solution x, putting 1-5g of the marigold oil resin into each 1ml of the alcohol solution, and putting 0.02-0.05 ml of the emulsifier into each 1ml of the alcohol solution; b, adding alkali liquor with the concentration of 30%-50% into the mixed liquor x at a constant speed to carry out saponification reaction; c, after the saponification reaction is finished, obtaining a saponified substance, then washing the saponified substance with alcohol aqueous solutions with different concentrations for three times, and finally obtaining a crystal y; d, putting the obtained crystal y into supercritical carbon dioxide equipment to be refined, wherein an entrainer is an alcohol substance, and obtaining a crystal z after refining; and e, crushing the crystal z at low temperature, and drying in vacuum at 20-40 DEG C. The problems that the lutein crystal prepared in the prior art is low in purity, the solvent used in the preparation process is toxic and harmful, and the preparation process is complex are solved.

The invention belongs to the technical field of brewing, and discloses a method for judging main higher alcohol substances causing headache in wine through relevance. According to the method, the mainhigher alcohol substances causing headache in each wine and the wine causing obvious headache after drinking are judged through correlation analysis of behavioral parameters and behavioral performance of free movement of an experimental animal (a mouse or a rat) for 1min at any same time point within 30 min to 2h after intragastric administration are carried out on the animal, the qualitative andquantitative analysis data of the higher alcohol substances of the wines, and the main components, characteristic values, contribution rates (variance percentages), cumulative contribution rates, factor load matrixes and weights of the alcohol substances. The method can be used for evaluating and judging the quality of different wine products such as fermented wine, distilled wine and blended wine and judging whether the wine products lead to headache or not, so that a new way or means is provided for regulation and inhibition of higher alcohols, and the design improvement of the wine products is guided.

Provided is a method for improving phospholipase D transesterification activity, comprising: adding an alcohol substance, which is a short-chain primary alcohol and/or secondary alcohol, to an enzymereaction system for producing phosphatidylserine by enzyme catalysis, the method being capable of accelerating the speed of an enzyme catalytic reaction and reducing the amount of enzyme used, while shortening at least half of the reaction time, universal applicability. The invention also provides a method for producing phosphatidylserine by enzyme catalysis, which comprises the following steps: mixing phosphatidylcholine-containing natural phospholipid with water, Lserine, calcium chloride, alcohol substances and phospholipase D, and stirring to react at 39-43 DEG C for 4-6 hours; wherein thealcohol substance is short-chain primary alcohol and/or secondary alcohol; the method has the advantages of short enzyme reaction time, high conversion rate and low production cost.

The invention relates to a suaeda glauca wine and a brewing process thereof. The brewing process comprises the following steps: taking suaeda glauca and grains, washing and airing for later use, and extracting a suaeda glauca cell stock solution of suaeda glauca by using a supercritical extraction method; taking suaeda glauca, crushing and screening to obtain suaeda glauca powder; cleaning and soaking grains, mixing the suaeda glauca cell stock solution with the grains in a ratio of 1: 2, soaking for 12 hours, draining the grains, steaming, spreading and cooling to 20-30 DEG C, adding distiller's yeast, uniformly stirring, fermenting at 20-35 DEG C for 8-15 days, filtering and collecting filtrate, namely the grain fermentation liquor. According to the method, suaeda glauca cell sap is collected through a supercritical extraction method and matched with barley for pre-fermentation, suaeda glauca powder is intermittently added again for secondary fermentation, wine liquid obtained after primary fermentation is stimulated, and the effect of secondary fermentation is achieved, so that the acidity is reduced, the taste of the suaeda glauca wine is improved, some alcohol substances are decomposed, and harm to a human body is reduced.

The invention discloses a process for preparing an alcohol substance by hydrolyzing a metal organic product, wherein the process specifically comprises the steps: 1) carrying out a hydrolysis reactionon a solution containing the metal organic product and a bicarbonate aqueous solution to obtain a hydrolyzed solid-liquid mixture; 2) carrying out solid-liquid separation on the hydrolyzed solid-liquid mixture obtained in the step 1) to respectively obtain a carbonate solid and an oil-water mixture; 3) layering the oil-water mixture obtained in the step 2) to obtain an alcohol product solution and a water layer, and 4) recovering a solvent from the alcohol product solution obtained in the step 3) to obtain the alcohol product. By adopting the process, effective cyclic utilization of wastewater can be realized, meanwhile, halogenation side reaction in the hydrolysis process can be avoided, and the product content can be effectively improved.

The invention discloses a method for researching aroma interaction of alcohol substances and ester substances in Baijiu. The method is characterized by comprising following steps: calculating the distribution coefficient of alcohol substances with different concentrations added into white spirit ester substances during gas-liquid balance; comparing the distribution coefficients of the ester substances in an experimental group and a control group; using origin 9.0 software for drawing a linear relation graph of distribution coefficients of alcohol substances with different concentrations and ester substances, combining an electronic nose fingerprint spectrum and performing the judgment step of comprehensively investigating the aroma interaction of the alcohol substances and the ester substances during gas-liquid balance is carried out. The method can visually reflect the interaction effect between the substances through the change of the distribution coefficient of the ester substancesduring gas-liquid balance, and is a method for researching the aroma interaction between the alcohol substances and the ester substances in the Baijiu through physical and chemical means.

The invention belongs to the technical field of white spirit preparation, and particularly relates to a method for reducing ethyl acetate in white spirit. Aiming at the problems of large energy consumption, large loss of alcohol substances and poor wine quality of the existing method for separating alcohol ester by rectification, the invention provides the method for reducing ethyl acetate in white spirit; the method comprises the following steps of adding an alcohol ester water system into a closed sealing tank, connecting one end of the sealing tank with a gas inlet, connecting the other endof the sealing tank with a gas outlet, and connecting the gas outlet with a cooling tower; and at the temperature of 25-35 DEG C, introducing gas from the gas inlet of the sealed tank for 30-120 min,wherein the residual liquid in the sealed tank is the white spirit with reduced ethyl acetate. According to the method, the adsorbability or entrainment effect of a gas phase is utilized, ethyl acetate in the white spirit is taken away, then the ethyl acetate in the white spirit is reduced, the process is simple, energy consumption is low, the production period is short, and the quality of the white spirit can be rapidly improved.

The invention relates to a method for detecting benzene substances and ether substances in the painting at the same time. The method comprises the following steps: weighing 0.02g of internal standard substance, 0.02g of benzene, 0.02g of methylbenzene, 0.02g of dimethyl benzene, 0.02g of ethylbenzene and 0.02g of alcohol substances, mixing the materials in a sample preparing bottle, diluting with 2mL dilution solvent, sealing, and shaking up the sample preparing bottle; weighing about 2g of sample, putting 0.02g of internal standard substance into the sample preparing bottle, diluting with 2ml dilution solvent, sealing, and shaking up the sample preparing bottle; detecting by adopting gas chromatography provided with a hydrogen flame ionic detector, thus obtaining a gas chromatography hydrogen flame ionization detector map, and calculating the content of benzene substances and ether substances in the sample by taking peak area ratio of the benzene substance standards and the ether substance standards to internal standard substance as a correction factor. Compared with the method for respectively detecting benzene substances and ether substances, the method for detecting the benzene substances and the ether substances has the advantages that detection time is shortened, cost for manpower and material resource is saved, recovery rate is high and relative standard deviation is small and detection efficiency is greatly improved.

The invention relates to the field of grease production, and more specifically relates to a formula of liquid shoe polish. The liquid shoe polish comprises the following components in parts by weight: 15-25 parts of alcohols substance, 20-30 parts of lanolin, 6-9 parts of silicone oil, 12-16 parts of oleic acid, 30-50 parts of distilled water, 5-8 parts of salad oil, 9-11 parts of turpentine and 60-80 parts of wax. The alcohols substance is prepared from ethanol, cetanol and octadecanol through mixing; the liquid shoe polish provided by the invention has the advantages of good glossiness and film forming ability, good waterproof, dustproof and leather protecting capability; the operation of production is simple and the technology is feasible with low requirements for the equipment and the initiation condition, and the raw materials are easily available.

The invention belongs to the technical field of wine preparation. The invention discloses silicon wine and a preparation method thereof. According to the preparation method of the silicon wine provided by the invention, white spirit is electrolyzed in an electrolysis manner, so that the association degree between alcohol molecules and water molecules is enhanced, a larger and firmer polar intermolecular association group is formed, and the enhancement of esterification reaction is promoted, and mixing the obtained electrolytic white spirit with silicon to obtain the silicon wine. The inventionfurther provides the silicon wine, the electrolyzed white spirit is mixed with silicon, the pungent irritation of the wine is reduced, the taste is soft and smooth, organic acid in the white spirit can quickly generate chemical reaction with alcohol substances, and the white spirit can be extremely savoury and mellow in a short time.

The invention provides a novel ultrahigh-pressure process for improving aroma of apple vinegar. The process includes: ageing apple vinegar of over half a year in pottery jars, performing filtering, then sealing the apple vinegar in double-layer polyethylene plastic bags, putting the bags in high-pressure containers, pressurizing the containers at 15-20 DEG C to 100-200Mpa, allowing treatment for 10-15 min, and performing septic filling and selling. Through ultrahigh-pressure treatment, the apple vinegar is imparted more various volatile aromas, increased contents of acid and alcohol substances, especially evidently-increased relative contents of acetic acid and phenethyl alcohol, more reasonable proportion of flavoring substances, tender taste, and strong fruity aroma. The process is simple to operate and feasible, disinfecting action is further provided, a vinegar sample treated can be subjected directly to septic filling and selling, and production cost is greatly lowered.

The invention relates to a suaeda glauca wine and a brewing process thereof, the brewing process comprises the following steps: taking suaeda glauca and grains, washing and airing for later use, and extracting a suaeda glauca cell stock solution of suaeda glauca by using a supercritical extraction method; taking suaeda glauca, crushing and screening to obtain suaeda glauca powder; cleaning and soaking grains, mixing the suaeda glauca cell stock solution with the grains in a ratio of 1: 2, soaking for 12 hours, draining the grains, steaming, spreading and cooling to 20-30 DEG C, adding distiller's yeast, uniformly stirring, fermenting at 20-35 DEG C for 8-15 days, filtering and collecting filtrate, namely the grain fermentation liquor. According to the method, suaeda glauca cell sap is collected through a supercritical extraction method and matched with barley for pre-fermentation, the suaeda glauca powder is intermittently added again for secondary fermentation, wine liquid obtained after primary fermentation is stimulated, and the effect of secondary fermentation is achieved, so that the acidity is reduced, the taste of the suaeda glauca wine is improved, some alcohol substances are decomposed, and harm to a human body is reduced.

The invention discloses a composition suitable for improving the stability of an immunoturbidimetric reagent. The composition comprises a surfactant, a carbohydrate, an alcohol substance and amino acid, specifically, the surfactant is selected from at least one of Tween-80, Tween-20 or Triton X-100; the carbohydrate is selected from at least one of glucose, cane sugar or trehalose; the alcohol substance is selected from at least one of sorbitol, mannitol or glycerol; and the amino acid is selected from at least one of glutamine, glycine or glutamic acid. According to the composition disclosed by the invention, the stability of the antibody in the reagent R2 can be improved by adding a specific combination of saccharides, amino acids, alcohols and surfactants into the immunoturbidimetric reagent R2, so that the stability (including thermal stability and bottle opening stability) of the reagent is remarkably improved, and the service time of the reagent is prolonged.

The application relates to the field of alcohol extraction devices, in particular to a device and method for preparing alcohol through continuous gas fermentation. The device comprises a fermentation vessel; a gas intake pipeline; a liquid inlet pipeline; an exhaust pipeline; a discharge pipeline; a circulating pipeline, wherein the circulating pipeline communicates with the fermentation vessel and is used for circularly using feed liquid in the fermentation vessel, the circulating pipeline is provided with a heat exchange element and a power element, the heat exchange element is used for maintaining a fermentation temperature, and the power element is used for providing power for circulating the feed liquid; and a permeable membrane kit, wherein the two ends of the permeable membrane kit communicate with the heat exchange element and the fermentation vessel separately, the permeable membrane kit comprises a membrane assembly, a first outlet end of the membrane assembly communicates with a self-circulation pipeline of the membrane assembly, and the membrane assembly is used for separating the alcohol from fermentation liquor. Continuous ventilation can be carried out, and alcohol substances are continuously extracted by utilizing the permeable membrane assembly, so that the purpose of preparing the alcohol by using a large amount of industrial gas containing low-concentration carbon monoxide is achieved.

The invention relates to a suaeda glauca tea liquor and a brewing process thereof, the brewing process comprises the following steps: taking suaeda glauca and grains, washing and airing for later use, and extracting a suaeda glauca cell stock solution of suaeda glauca by using a supercritical extraction method; taking suaeda glauca, crushing and screening to obtain suaeda glauca powder; cleaning and soaking grains, mixing the suaeda glauca cell stock solution with the grains in a ratio of 1: 2, soaking for 12 hours, draining the grains, steaming, spreading and cooling to 20-30 DEG C, adding distiller's yeast, uniformly stirring, fermenting at 20-35 DEG C for 8-15 days, filtering and collecting filtrate, namely the grain fermentation liquor. According to the method, suaeda glauca cell sap is collected through a supercritical extraction method and matched with barley for pre-fermentation, suaeda glauca powder is intermittently added again for secondary fermentation, the wine liquid obtained after primary fermentation is stimulated, and the effect of secondary fermentation is achieved, so that the acidity is reduced, the taste of the suaeda glauca tea white wine is improved, some alcohol substances are decomposed, and harm to a human body is reduced.

The invention discloses a reagent for detecting the concentration of lipoprotein particles, the reagent is composed of the following components: a diluent, a density solution and a buffer solution, wherein the density solution contains an alcohol substance, and the concentration of the alcohol substance is 0.1%-50%. The invention belongs to the field of in vitro diagnosis. The reagent for detecting the concentration of the lipoprotein particles provided by the invention not only can be used for independently detecting the concentration of the protein particles, but also can be used together with other instrument reagents for detecting subcomponents of lipoprotein cholesterol at the same time without twice detection, so that the time and the cost are saved, and the reagent has a relatively high commercial value, can be widely applied to clinical examination and scientific research experiments.

The invention discloses liquid fermentation equipment capable of accelerating aging. The liquid fermentation equipment structurally comprises a liquid fermentation tank, a support frame, a sight glassstrip, an electric controller, a manhole and an exhaust pipe, wherein the liquid fermentation tank consists of a tank body, a heat insulation layer, a slag discharging pipe, a liquid outlet pipe, a filtering net plate, an aging accelerating device and a variable-frequency power supply; the liquid fermentation tank uses the variable-frequency power supply for controlling the electric energy to betransmitted onto a thermocouple wire and a conducting wire; a heat dissipation mechanism is used for controlling the temperature to be within the range of 50-60 DEG C; low-boiling-point substances inChinese liquor are volatilized for improving the quality of the Chinese liquor; an electric field on the conducting wire is used as an energy source; the occurrence of various chemical reactions, particularly the oxidization and esterification reaction of the Chinese liquor, is promoted; alcohol substances and acid substances in the Chinese liquor are reduced; new ester substances can be generated; the quality of the Chinese liquor is effectively improved; the Chinese liquor can be uniformly subjected to aging accelerating treatment through a diffusion mechanism; the aging accelerating time ofthe Chinese liquor is shortened; the aging time is obviously shortened; and the flavor of the Chinese liquor is improved.