1796 results about "Ethanol fermentation" patented technology

A method wherein lignocellulosic biomass materials are converted into combustible fuel products. In particular, the method is a continuous process. involving wet oxidation or steam explosion, for fermentatively converting such biomass materials into ethanol using a process design that permits all or part of the process water from the ethanol fermentation process to be recycled to reduce the consumption of process water. The effluent from the ethanol fermentation step may be subjected to an anaerobic fermentation step generating methane and a water effluent in which the amount of potentially inhibitory substances is at a sub-inhibitory level, which in turn permits all or part of the effluent water from the anaerobic fermentation step to be recycled into the process.

The invention relates to a fermentation method for production of nutritionally balanced natural fruit enzymes. The method comprises the following steps: (1) pretreatment on raw materials; (2) a first bacterium inoculation: inoculating a saccharomyces cerevisiae liquor with concentration of 106 CFU / ml into a pulp according to an inoculation proportion of 5%; (3) early stage fermentation; (4) a secondary bacterium inoculation: after the early fermentation, inoculating acetic acid bacterium liquid and lactic acid bacterium liquid in a weight ratio of 1:1 for a secondary bacterium inoculation according to an inoculation amount of 5%; (5) middle-term fermentation; (6) coarse filtration; (7) secondary fermentation; (8) ripening; and (9) fine filtration to obtain the natural fruit enzyme. The fermentation method provided by the invention through low-temperature sterilization and strict control on the fermentation temperature retains the enzyme activity to the maximum; and twice inoculation of dominant bacteria effectively inhibits breeding of other infectious microbes, so as to realize stable product quality.

The present invention relates to the production of a highly digestible, high protein product (high protein distillers dried grains or high protein DDG) from corn endosperm, and more particularly to a method for the recovery of high protein DDG by using: (i) dehulling and degermination to isolate a low fat, low fiber corn endosperm fraction, (ii) enzymatic hydrolysis to solubilize and alcoholic fermentation to assimilate the starch and non-starch carbohydrates present in the corn endosperm, and (iii) filtration and/or centrifugation to recover the dealcoholized insoluble solids that remain after fermentation of the corn endosperm. The present invention provides an alternative to the traditional dry mill method of processing corn to produce ethanol, and results in the production and recovery of a distillers' by-product (high protein DDG) with increased value and range of use as an ingredient in feeds for farm-raised ruminants and non-ruminants and pet foods. The product of the present invention contains less than about 2.0 weight percent starch, from about 55.0 to about 65.0 weight percent protein, from about 4.5 to about 7.5 weight percent fat, from about 3.0 to about 5.0 weight percent crude fiber, and from about 78.0 to about 90.0 percent total digestible nutrients, and improves the palatability and digestibility of animal feeds and/or pet foods into which it is incorporated, and aids in the management of the health and weight gain of the animal.

The invention relates to a production process for vinegar, in particular to the standardized and industrialized production process for Shanxi mature vinegar, which solves the problems of long production process period, complex process, unstable product quality, low raw material utilization rate and the like, of the prior production process. The production process comprises the following steps of: performing material processing before alcoholic fermentation, crushing, mixing, liquefaction and saccharification; selecting high-temperature resistant and high-alcoholic strength resistant saccharomyces, and adding a composite yeast to perform alcoholic fermentation; adding the composite acetic bacteria into vinegar residue, stirring with a vinegar residue stirrer, fermenting the vinegar residue in an acetyl hydrate fermenting tank, and turning the vinegar residue with a vinegar residue turning machine; tamping the vinegar residue in the acetyl hydrate fermenting tank, covering a layer of table salt on the tamped vinegar residue, and standing the vinegar residue; fuming the vinegar residue by the combination of a vinegar residue fuming furnace and a steam vinegar residue fuming jar; pouring vinegar; ageing the vinegar; clarifying the vinegar with a crude acidic protease, and filtering the vinegar with kieselguhr; blending the vinegar and the traditional Shanxi mature vinegar; sterilizing the vinegar; and packing the vinegar. The process of the invention has the advantages of systematized flow, standardized technological parameters, scale production procedure, normalized product quality and optimized production process.

A process for producing cellulolytic and/or hemicellulolytic enzymes uses the residue from the ethanolic fermentation of enzymatic hydrolyzates of cellulosic or ligno-cellulosic materials. This process may be integrated into a process for the production of ethanol from cellulosic or ligno-cellulosic materials which comprises the following steps: 1) chemical and/or physical pre-treatment of a cellulosic or ligno-cellulosic substrate; 2) enzymatic hydrolysis of the pre-treated substrate using cellulolytic and/or hemicellulolytic enzymes; 3) ethanolic fermentation, by a suitable alcohologenic microorganism, of the hydrolyzate from step (2) and production of a fermentation must; and 4) separation of the alcohologenic microorganism used in step (3), separation/purification of the ethanol and production of an aqueous phase constituting a residue; and in which said residue serves for the production of the cellulolytic and/or hemicellulolytic enzymes used in step 2).

A process for improving the yield and efficiency of an ethanol fermentation plant that receives organic fermentable feedstock material, prepares the feedstock for fermentation, ferments the feedstock with yeast to produce ethanol, and produces stillage as a byproduct of ethanol fermentation. The process steps which can be operated independently or in combination, may include, but are not limited to, degrading fatty acids in the fermentable feedstock material prior to fermentation; degrading cellulose and hemicellulose present in the feedstock prior to fermentation; adding a surfactant to the fermentable feedstock; separating a liquid fraction from the stillage; recycling the liquid fraction to be combined with the fermentable feedstock; recovering a solid fraction from the stillage; and introducing at least a portion of the solid fraction to an anaerobic digester to produce methane.

The invention discloses a production method of aged dry red wine. The method is characterized by comprising the following steps of: removing the stem of grape and crushing; steeping at low temperature for 4-12 hours; after the steeping, separating part of the grape juice, and adding yeast into the pulp to perform temperature-controlled alcohol fermentation; meanwhile, centrifuging the separated grape juice for producing pink wine; after the alcohol fermentation, performing temperature-controlled micro-oxygenation on the separated raw wine; and then performing the processes of malolactic fermentation, clarification, freezing, filtering and the like to obtain the aged dry red wine. Through the invention, the chroma, tannin and total phenol of the produced aged dry red wine are obviously improved in comparison with the common aged dry red wine; moreover, the aged dry red wine produced by the method disclosed by the invention has stable color, full body, mellow and coordinative mouthfeel and strong structure sense; the aging potential is obviously enhanced; and the production method is simple and easy to control and suitable for industrial production.

An improved method for processing corn into ethanol and other valuable co-products. The invention generally involves a multi-step process which produces germ (or oil), protein, and feed yeast as its co-products while maintaining or enhancing the provision of fermentable sugar to ethanol fermentation. This is accomplished by fundamentally altering the way the corn is fractionated, disrupting the cell walls rather than the protein matrix as is done in conventional wet milling.

A method of processing stillage from fermentation derived alcohol is disclosed, including dry-grind ethanol production from corn, by fermentation with filamentous fungi. This produces high-value fungal biomass that can be recovered by screening, is easily dewatered and used as an animal feed, human food or as a source of nutraceuticals. The methodology uses an airlift reactor to enhance the morphology of the fungi for easy harvesting and separation of water for recycling and reuse and to recover added enzymes and mineral acid with the water. The process also separates oil from the stillage. The fungal processing removes organic substances from the water that are otherwise inhibitory to the reuse prospects for the water, i.e. suspended and dissolved organic matter, including glycerol, lactic and acetic acids. The process also separates oil from the stillage by enmeshing the oil in the fungal biomass and can produce more oil through cultivation of oleaginous fungi. This approach generates revenue from low value thin stillage, while substantially reducing stillage processing costs, mainly by averting the need for evaporation of the thin stillage.

The invention discloses a fermented pepper sauce and preparation method thereof, comprising cleaning and cutting the greenly red pepper; blanching; pulping; adding ginger, garlic, tomato, carrot, carbon source, salt as additive materials; sterilizing; and then inoculating the mold or yeast or compound bacteria of mold and yeast to perform alcohol fermentation; and then sterilizing; inoculating the acetic acid bacteria to perform acetic acid fermentation; finally adding sweeting agent and thickener to be canned. After blanching, the pulping is not necessary and the calcium salt is added to produce the products during process of preparing. The fermented pepper sauce has gentle pungent taste, delicious taste, fermentation flavor. The preparation method thereof can quickly produce the fermented pepper sauce with good and stable quality, fine flavor, safety without antiseptic, suitable for industrialized mass production with excellent market application foreground.

The invention discloses a dry white wine and its brewing process which comprises, screening grape raw material, stripping and squashing, fruit juice separating and squeezing, clarifying, alcoholic fermentation, malic acid - lactic acid fermentation, ageing, stability treatment, filtering and bottling.

A process for the production of ethanol wherein a hydrolyzed lignocellulosic biomass is fermented in the presence of a stillage residue. The fermentation of cellulosic hydrolysates is improved by adding prior to and/or during fermentation a stillage residue side stream from a corn starch-to-ethanol process as a nutrient source for the yeast organisms used in the fermentation. Stillage residues from the grain dry mill ethanol producing process, including the whole stillage, wet cake, thin stillage, and/or syrup are added to assist as a nitrogen and nutrient source for the fermentive processes. The stillage residue is produced by any grain-to-ethanol process.

Preparation of chitosan magnetic microsphere and preparation of immobilized yeast for magnetic microsphere. The invention adopts suspended emulsion polymerization to prepare chitosan magnetic microsphere. The invention immobilize yeast cell to magnetic microsphere by swelling absorption. The inventive chitosan magnetic microsphere has characteristics of both magnetic particle and macromolecular material. Immobilized yeast cell is not discharged out of the system with fermentation broth, so that consumption is avoided, concentration of yeast cell in the fermentor is kept, rate of alcoholic fermentation is enhanced, fermentation time is shorten, resource consumption is reduced, while reducing discharge of waste water, and hardness to process the waste water.

The present invention provides a method for co-producing ethanol, biodiesel, biogas and other biological energy sources by using organic waste as a raw material. The method comprises that: a lignocellulose raw material is pretreated, enzymolysis sugar production and ethanol fermentation are performed, livestock and poultry manure is added to the enzymolysis residue, anaerobic fermentation is performed to produce biogas, the biogas residue is converted through saprophagous insects, organic wastewater is adopted to culture microalgae, and the insects and the microalgae are adopted to prepare the biodiesel; and an energy source plant conversion and utilization system is adopted to collect the process wastewater, the biogas liquid, the waste gas, the biogas residue and other solids and separate and enrich the biogas process carbon dioxide so as to be used for culture of sweet sorghum, sugar cane and other sugar-containing energy source plants, purple sweet potato and other starch-containing energy source plants, aspen and other cellulose-containing energy source plants, and sapium sebiferum and other grease-containing energy source plants, and the biomass produced by the energy source plants can further be used for extracting sugar sources, starch, fat and cellulose for biological energy source production.

The invention discloses a method for brewing pomelo peel vinegar. According to the pomelo peel vinegar, the pomelo peel which is not eaten by people is used as raw material. The method for brewing the pomelo peel vinegar comprises the steps of steaming for removing water, pulping and separating, stewing sticky rice, fermenting ethyl alcohol, fermenting acetic acid, ageing, filtering, sterilizing, filling, inspecting and storing. Due to the adoption of the pomelo peel which is not eaten by people as the raw material, the production cost is reduced; additional values of products are increased; the pomelo peel is steamed to remove water, so that bitter taste in the pomelo peel can be removed; the taste of the finished vinegar can be improved; the finished pomelo peel vinegar has effects of assisting for digestion, warming stomach, eliminating phlegm and quenching thirst, wetting whistle, regulating qi and removing stasis and the like.

The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.

The invention discloses a method for preparing sugarcane juice flavor vinegar, which comprises the following steps of: cleaning sugarcane, pressing, and performing solid-liquid separation and other treatment to obtain clarified sugarcane juice, and preparing into a fermentation medium; introducing yeast culture solution for alcoholic fermentation, wherein the introduced volume is 2 to 10 percent based on an initial volume of the alcoholic fermentation, and fermenting at the temperature of between 28 and 32 DEG C for 72 to 120 hours; finishing the alcoholic fermentation and introducing acetobacter culture solution, wherein the introduced volume is 5 to 10 percent based on the initial volume of acetic fermentation, performing submerged aeration fermentation, controlling the aeration amount to be 0.06 to 0.12L/(L*min), controlling the temperature to be between 28 and 32 DEG C, fermenting for 144 to 240 hours and finishing the acetic fermentation; and finally performing solid-liquid separation on fermenting mash, and conventionally sterilizing to prepare the sugarcane juice flavor vinegar. The prepared sugarcane juice flavor vinegar has the characteristics of rich aroma, soft sour, full mouthfeel and the like, can be used as a novel leading product of a sugarcane resource, and brings a novel economic growth point to the sugarcane industry.

The invention discloses a making method of boxthorn fruit vinegar and boxthorn fruit vinegar beverage, which comprises the following steps: adopting fresh and ripe boxthorn as raw material; washing; squeezing; fermenting under low temperature; ageing; filtering; sterilizing; modulating to obtain the product.

The invention provides a complex bacterium for bean pulp fermentation. The complex bacterium is composed of bacillus subtilis, bacillus coagulans, aspergillus niger, aspergillus oryzae, lactobacillus plantarum and saccharomyces cerevisiae. The complex bacterium provided by the invention is obtained through repeated scientific experiment and reasonable combination based on physiological metabolism feature of the microorganism, the complex bacterium is vigorous in growth metabolism, is capable of secreting a plurality of enzymes, acids and other metabolites, and is capable of efficiently decomposing macromolecule protein, anti-nutritional factors and sensitization factors in the bean pulp, obviously increasing content of soluble protein, small peptide, organic acid, protease and vitamin and the number of probiotics and antibacterial peptide, improving the digestion utilization rate, inhibiting the growth of pathogenic bacteria and reducing the use of antibiotic; and meanwhile, the complex bacterium has acid fragrance of fermentation and is good in food attractant effect. The bacteria strains forming the complex bacterium are included in a feed additive variety catalogue (2013) issued by the department of agriculture, the complex bacterium is safe and reliable, and can be directly used for the industrial production for the bean pulp fermentation.