38 results about "Beta-Phenylethanol" patented technology

The invention discloses a preparation method of fermentation type plant flower rice wine, belonging to the technical field of food production. The preparation method comprises the following steps of: steaming sticky rice and adding saccharifying enzyme for saccharification; crushing sweet osmanthus, rose or jasmine and performing ultrasonic extraction and concentration; adding the concentrated solution into the saccharified sticky rice, and adding distiller yeast for fermentation, wherein the fermentation temperature is 28-32 DEG C, and the fermentation time is 24-48 hours; juicing the obtained product, collecting the juice and feeding the juice into a superfilter; filtering and collecting the juice, and brewing the juice in a storage tank at room temperature below 30 DEG C for 3-6 months; blending until the alcoholic strength is greater than or equal to 8.0 (vol), the total acid (based on lactic acid) is greater than or equal to 2.20g/L, the total sugar (based on glucose) is greater than or equal to 40.0g/L, the amino acid nitrogen is greater than or equal to 0.10g/L, and the beta-phenethyl alcohol is greater than or equal to 20.0mg/L; and filling. The preparation method disclosed by the invention has the beneficial effects that: the flavor components and physiological activators of the plant flower are richer than those in the product of the prior art.

The invention relates to a saccharomyces cerevisiae Y3401 strain for high-yielding ethanol and a symbiotic fermentation culture method of the saccharomyces cerevisiae Y3401 strain and a Wickerhamomyces anomalus Y3604 strain for high-yielding ethyl acetate as well as application of the saccharomyces cerevisiae Y3401 strain. The saccharomyces cerevisiae Y3401 was preserved in China General Microbiological Culture Collection Center on October 20th, 2017, with a preservation number of CGMCC No.14828; the similarity of 26S rDNA D1/D2 sequence of the saccharomyces cerevisiae Y3401 strain to 26S rDNA D1/D2 sequence of other saccharomyces cerevisiae strains; symbiotic fermentation of two yeast strains in a sorghum enzymatic hydrolysate culture medium by a standing or shaking mode has the advantages that the content of the ethyl acetate is favorably improved and the contents of flavor substances such as total ester, beta-phenylethanol and isoamyl alcohol also can be improved. In a solid brewing system, the symbiotic fermentation of the two strains can enhance the characteristics of ester-improving and flavor-enhancing of yeast. The symbiotic fermentation method of the two strains, disclosed by the invention, can be applied to the brewing industries, having demands on the ethyl acetate, such as Baijiu, yellow rice wine and soy sauce.

The invention relates to low-yield isoamylol and high-yield beta-phenylethanol yeast, an isolated culture method thereof and an application of the yeast. The low-yield isoamylol and high-yield beta-phenylethanol yeast is named as a Candida humilis YS023A strain, the strain is collected in a general microorganism center of a China Committee for Culture Collection of Microorganisms on No. 3, No. 1 courtyard Beichen West Road, Chaoyang District, Beijing on February 25, 2019, and the collection number of the strain is CGMCC NO:17257. The yeast has excellent characteristics of low-yield isoamylol and high-yield beta-phenylethanol and excellent sugar, alcohol and acid resistance, and the sugar utilization rate, the fermentation capacity and the ethanol production capacity of the yeast are good.The yeast is used for production of strong-flavor and rice-flavor Baijiu and has great significance for increasing of high-quality product rate and wine outlet rate of raw wine.

The invention discloses a method for preparing beta-phenethyl alcohol. According to the method, acetic acid-3-butene-1-alcohol ester and 1,3-butadiene are adopted as raw materials, and the preparation of beta-phenethyl is finished by adopting Diels-Alder, hydrolysis and dehydrogenation reactions. lewis acid supported by fullerol as a carrier is adopted as the catalyst for the Diels-Alder reaction, the atom utilization rate is high, the total yield can reach 87%-95%, the purity of products can reach 99.92wt%-99.98wt%, and an oxidation reaction process and a high-pressure hydrotreatment reaction process are not adopted, so that the production process is safe and environmentally friendly.

The invention relates to a weissella confusa ZF606 bacterial strain. After the weissella confusa ZF606 bacterial strain is inoculated at the fermentation stage of the soybean sauce, the content of beta-phenylethanol in the soybean sauce can be increased significantly, thus the fermented soybean sauce has light floral fragrance on the basis of not changing a flavor system of crude sauce, and the flavor quality of the soybean sauce is improved. Weissella confusa ZF606 provided by the invention has the characteristics that the content of the beta-phenylethanol can be increased, and other nutritional components in the soybean sauce system are not affected, the Weissella confusa ZF606 is originated from natural soy sauce mash, the safety risk is avoided, the crude soybean sauce with the harmonious fragrance, fresh, sweet and outstanding flavor, mellow taste, rich sauce flavor and durable taste can be fermented, the flavor does not need to be blended in the later period, and the soybean sauce is natural and healthy.

The invention relates to a method for producing beta-phenethyl alcohol by using a biotransformation method. The method comprises the following steps of: inoculating a seed solution subjected to amplification culture of sccharomyces cerevisiae as a biological catalyst into a fermentation tank filled with a fermentation medium with L-phenyl alanine as a reaction substrate; suspending a mesh bag filled with macroporous resin in the fermentation tank; after fermenting, taking out the mesh bag; clarifying and finely filtering fermentation broth and circularly reflowing the obtained fermentation broth in a resin column; then draining a residual adsorption liquid; eluting the resin column with absolute ethyl alcohol to obtain an eluant containing benzyl carbinol; soaking the mesh bag with the eluant first and then introducing the mesh bag into a rotary evaporator for concentrating and recovering the ethanol; and distilling the obtained concentrate to obtain high-purity beta-phenethyl alcohol. According to the method disclosed by the invention, the beta-phenethyl alcohol generated in the fermentation tank is adsorbed by the mesh bag filled with the macroporous resin suspended in the fermentation tank, so that the content of the beta-phenethyl alcohol in the fermentation broth adsorbed by the macroporous resin is increased, the extraction content of the beta-phenethyl alcohol is increased and high yield and purity of products are obtained.

The invention discloses a nitrogen source compensation method for reducing the major higher alcohol content of yellow wine, and belongs to the technical field of wine brewing. By starting from the aspects of assimilation amino acid type selection, addition control and the like, the invention provides the nitrogen source compensation method for reducing the major higher alcohol content of the yellow wine and an optimum addition amount on the basis of a conventional yellow wine brewing process. When the addition of glutamic acid is 200mg/L, the content of isobutyl alcohol in the yellow wine obtained by the method is reduced by 9.8 percent; the content of isoamylol in the yellow wine obtained by the method is reduced by 15.4 percent; and the content of beta-phenethyl alcohol in the yellow wine obtained by the method is reduced by 16.7 percent. The method provides the scientific basis for the high-quality yellow wine brewing.

The invention relates to the technical field of bio-extraction and in particular relates to a method for extracting agaric polysaccharides. The method comprises the following steps: performing freezedrying, superfine grinding, zymolytic wall breaking, pre-extract preparation, microwave extraction and concentrated drying, breaking structures between agaric cells and cell walls thereof, grinding tissue structures of the agaric, enlarging an enzymolysis contact surface, performing microwave extraction through rose cell sap and agaric freeze-dried powder, and rapidly separating out polysaccharideactive substances in agaric by virtue of beta-phenylethanol in the rose cell sap and volatile matters thereof. The used liquid-to-solid ratio is reduced, and the efficiency of extracting the agaric polysaccharides is increased.

The invention relates to a purification method for beta-phenylethyl alcohol prepared by bio-fermentation. The method comprises the steps of: 1) pretreatment of a beta-phenylethyl alcohol crude product: taking the beta-phenylethyl alcohol crude product prepared by bio-fermentation as the raw material, removing macromolecular impurities remaining in beta-phenylethyl alcohol through an ultrafiltration device, and collecting permeate liquid; and 2) vacuum precise rectification purification: adding the permeate liquid into a precise rectification tower, conducting vacuum precise rectification to remove low-boiling point impurities and high-boiling point impurities respectively, thus finally obtaining the beta-phenylethyl alcohol product with purity higher than 99.9%. Compared with the prior art, the method provided by the invention adopts the way of filtering the crude product by an ultrafiltration assembly and then performing rectification, is especially suitable for purification of the beta-phenylethyl alcohol product prepared by bio-fermentation, and the obtained product has high purity, which reaches more than 99.9%.

The invention provides a strain for producing beta-phenethyl alcohol. The classification name of the strain is Enterobacter sp., and the preservation number of the strain is CGMCC No. 15641. The invention further provides a method using the strain to produce beta-phenethyl alcohol. The method includes: activating the Enterobacter, performing liquid fermentation, and performing tank fermentation; performing concentration extraction on the beta-phenethyl alcohol. Detection shows that beta-phenethyl alcohol yield can reach up to 0.5g/L. The Enterobacter MF024 is good in genetic stability, low inculture cost and the like. The fermentation and extraction method is mild in reaction condition, low in cost, environmentally friendly and the like. The obtained beta-phenethyl alcohol is green and natural and has great industrial application advantages.

The invention relates to a method for making yellow liquor from white granulated sugar. The method includes: adding 1.0 part of white granulated sugar, 0.15-0.25 part of wheat koji, rice koji or mixture of both, 0.45-0.65 part of distiller's yeast, and 6.0-8.0 parts of water into a fermenter, mixing well for fermentation, and controlling after-entry temperature at 20-30 DEG C; introducing compressed air and performing initial harrow after 10-14 hours of fermentation, and controlling the fermentation temperature at 27-33 DEG C; adding 0.85-1.15 parts of white granulated sugar after 20-25 hours of fermentation, and allowing for continual fermentation; adding 0.35-0.45 part of white granulated sugar again 20-25 hours after primary feed supplement; and post-fermenting. The made yellow liquor is light yellow with light aroma, tastes fresh, cool and mellow, and has typical style of the yellow liquor. The content of beta-phenylethano1 (featured ingredient in yellow liquor) is in the normal range, and the high bitterness style of the traditional yellow liquor is improved.

The invention provides a preparation method for a novel suckercide which takes beta-phenethyl alcohol as an active component. The preparation method comprises sample collection, medium culturing and solid fermentation. The solid fermentation comprises first-level strain culture, second-level strain liquid culture, third-level amplification culture, sterilization in a solid fermentation chamber, hyphe solid fermentation, aeration drying, metabolite extraction, crude product obtaining and active component separation. The suckercide prepared by the preparation method has the effective rate up to 92-98%, the whole production process is safe and non-toxic, and by the solid fermentation method, the fermentation process is simple, the production equipment investment is little, the product concentration is high, and risk of contaminating microorganism pollution is small.

The invention discloses an environment-friendly mosquito control preparation and mosquito control liquid and bags prepared from the environment-friendly mosquito control preparation. The environment-friendly mosquito control preparation contains the following ingredients in parts by weight: 10-30 parts of beta-phenylethanol, 5-15 parts of linalyl acetate, 2-5 parts of linalool, 2-5 parts of limonene, 2-5 parts of benzyl benzoate and 30-150 parts of solvent. The mosquito control liquid disclosed by the invention is prepared from non-toxic and pollution-free raw materials, is free of any injury to human and is natural and pollution-free. In addition, the mosquito control preparation disclosed by the invention further has relatively good stability and still has relatively good mosquito control effect during long-time storage and use.

The invention relates to a Chinese wolfberry yellow rice wine and a brewing process thereof. The Chinese wolfberry yellow rice wine contains ethyl alcohol, saccharides, non-sugar solids, Chinese wolfberry, acid, amino acid liquid nitrogen, calcium oxide and beta-phenylethanol substances. The production process of the Chinese wolfberry yellow rice wine comprises the steps: firstly, obtaining a Chinese wolfberry soaking liquid, and fermenting the Chinese wolfberry soaking liquid with yellow rice wine together; secondly, choosing rice, elutriating, and soaking in ordinary cold water for standby application; preparing a yeast wine medicine, pouring into a jar and stirring with steamed rice evenly, covering a grass cover, and making the cooked rice become softer and sweeter; then adding purified drinking water and the Chinese wolfberry soaking liquid to a fermentation vat, and stirring; and after wine with dregs is fermented, pumping the wine with dregs into a large tank, carrying out low temperature fermentation, and carrying out solid-liquid separation by a vacuum solid-liquid separator. The Chinese wolfberry yellow rice wine has the advantages of nutrition of traditional yellow ricewine and advantages of mechanization yellow rice wine. The medicinal ingredients of Chinese wolfberry are fully fused into the yellow rice wine, and the Chinese wolfberry yellow rice wine is nutritious, can promote the human body to be healthy and has refreshing mouthfeel.

The invention provides a preparation method of beta-phenethyl alcohol for the pharmaceutical and chemical industry. Benzyl alcohol and a catalyst are added into a reaction solvent, a synthesis gas isintroduced to react to obtain beta-phenethyl alcohol, the catalyst comprises a metal salt and a ligand of the metal salt, the metal salt is iridium metal salt or rhodium metal salt or ruthenium metalsalt or a mixture, the ligand is a non-water-soluble nitrogen-containing ligand, the conversion rate of the benzyl alcohol, the raw material of the reaction, in the method is up to 91.7%, and the selectivity of the product beta-phenethyl alcohol is up to 94.6%.

The invention discloses a catalyst, a reactor using the same and a method for preparing beta-phenethyl alcohol. The catalyst is a polysulfone microporous membrane supported 1, 4-dihydropyridine Hantzsch nicotinamide coenzyme model compound molecule catalyst. The tubular membrane reactor comprises a tubular shell, a reaction cavity, a catalyst clamp and heat transfer grid tubes, the tubular shell is equally divided into a plurality of cavities, the catalyst clamp fixes the catalyst, and the heat transfer grid tubes cling to the catalyst and are mounted on two surfaces of the catalyst. The catalyst can hydrogenate styrene oxide in a high-selectivity and high-yield manner under the condition of room temperature to obtain the beta-phenethyl alcohol. The reactor can timely remove reaction heat,hydrogenation of styrene oxide can be performed without solvents, and desolvent energy consumption and production cost are reduced.