440 results about "White liquor" patented technology

The longevity medicated wine and its manufacture method, which uses 60 - 65 Deg. C pure valley white liquor, adding furl seal's kidney, deer's muscle, the winter Chinese caterpillar fungus, the melinda officinalis, Beiqi, Tianma, the seahorse, the gecko and so on 75 kinds of Chinese native medicines raw material for soaking, latter adds the white sugar and the tap water configuration. This invention medicated wine enhances men's and women's sexual dive energy, strengthens the human body vigor for mainly, makes up cloudyly and fortifies female, the synthesis recuperates the human body vital organs of the human body, expels sickness and builds up strength, thus achieves the benefit goal which prolongs the life. Its manufacture method is simple, the medicated wine soaking output contains Chinese native medicine ingredient content which obtains is high, the medicated wine palatableness is good, the feeling in the mouth is pure, preserves long. Long-time drinking can nourish the human body in vital organs, as well balances human body distributed masculine and feminine elements, and promotes metabolism, makes up the vitality, the strong physique, which prevents disease and expels sickness, the effect of prolonging the life. Regarding the hypertension, sleepless, the sexual impotence, the kidney empty lumbago, the prostate gland disease, the rheumatic arthritis, the asthma, the woman post-natal is weak, irregular menses and so on sickness also has the effect of better treatment. Stopping from pain also is its advantage.

A method is provided for treating black liquor particularly derived from non-wood pulp, by heating with an alkaline earth metal oxide in a toroidal fluidised bed reactor at a temperature of above 650° C. The method may be used alone or as part of a method of converting graminaceous raw material to pulp for paper or board, said method comprising (a) digesting said raw material with a white liquor based on sodium hydroxide and further comprising calcium hydroxide in an amount effective to substantially convert silica of said raw material to calcium silicate; (b) recovering pulp and black liquor substantially free of uncombined silica; (c) heating the black liquor in a fluidized bed reactor containing calcium oxide for catalysing conversion of organic content of said black liquor to gas and for providing recovered solids including sodium values of said white liquor and calcium oxide; and regenerating said white liquor using said recovered solids. The use of the above mentioned white liquor permits treatment of wheat straw, rice straw and other high-silica materials without resulting in a black liquor that is difficult to treat.

The present invention is process of producing sesame scent type white liquor with several kinds of grains. The white liquor is prepared with kaoliang 35-40 weight portions, rice 20-25 weight portions, glutinous rice 15-20 weight portions, wheat 15-20 weight portions, corn 8-10 weight portions, rice hull 20-30 weight portions, distilled raw wine 400-500 weight portions and solid yeast 30-40 weight portions. The technological process includes the steps of preparing material, moistening, steaming and pasting, mixing with yeast, high temperature piling, fermenting, mixing with rice bran and distilling, storing and blending. The white liquor has good taste, mellow fragrance, sesame scent and stable quality.

The present invention provides a food - tea fragrance beef granules and its production method. Its raw material formula includes (by wt%) 100% of frozen beef, 1.5-2.0% of edible salt, 3-4% of white granulated sugar, 1.0% of monosodium glutamate, 2% of white liquor, 0.3-0.4% of cinnamon bark, 0.2-0.3% of anise, 0.2-0.3% of tangerine peel, 0.2-0.3% of knempferia root, 0.15-0.2% of garlic powder, 0.10-0.15% of xanthoxylum and 0.8-1.0% of green tea powder. Its production method includes the following steps: selecting raw materials, cleaning, cutting, preboiling, moulding and gravy-stewing.

The present invention provides one kind of sour chili sauce and its production process. The sour chili sauce is produced with fresh red chili, salt, ginger, garlic, white liquor, sugar, tomato, monosodium glutamate and water. It has unique flavor, bright color and nice sour, hot, sweet and sour taste. Besides, it has natural plant antioxidant, and no any chemical preservative and pigment added.

The invention belongs to the field of food processing and particularly relates to a method for adding medical stone for fermentation in production of white liquor, which comprises the steps of preparing raw materials, steaming grains, fermenting and discharging from kiln and is characterized in that the medical stone is added in the fermentation process of white liquor. The method has the advantages that: by adding the medical stone in the fermentation process of the white liquor, the growth of a zymophyte strain is promoted, the combination structure of an enzyme system in a fermentation process is optimized, fermentation substrate is well transformed, the materials can be well combined, the quantity and types of the products are increased, the complex property of the quality of the liquor is increased, and the quality and yield of the liquor are increased. According to sensory evaluation, the produced raw wine is clear and transparent, has strong grain fragrance, and offers a mellow, soft, sweet and smooth mouthfeel.

The present invention is process of producing sesame scent type white liquor through Daqu yeast and bran yeast mixing fermentation. The white liquor is prepared with kaoliang 80-85 weight portions, wheat 15-20 weight portions, rice hull 15-25 weight portions, distilled raw wine 400-500 weight portions, Daqu yeast 8-15 weight portions, and bran yeast 20-30 weight portions. The technological process includes the steps of preparing material, moistening, steaming and pasting, mixing with yeast, high temperature piling, fermenting, mixing with rice bran and distilling, storing and blending. The white liquor has good taste, mellow fragrance, sesame scent and stable quality.

The present invention discloses a strong aromatic Chinese white liquor with plant fragrance. It contains (by wt%) 0.5%-60% of flavouring liquor and 40%-99.5% of strong aromatic Chinese white liquor with high alcohol content, and its taste is paratefull. Said invention also provides its preparation method.

The method and arrangement is for cleaning at least one of filter sheets and filter cakes in a pressurized white liquor filter with spray nozzles and driving fluid. The white liquor filter is used in a causticizing process in which green liquor is causticized before the white liquor filter by the addition of lime and in which it forms during the process a lime mud slurry. The white liquor filter 101 is used to separate white liquor from the lime mud. The driving fluid for the spray nozzle is constituted principally by the filtrate that is obtained from the filter.

The invention relates to a microbial mixed colony capable of enhancing flavor of brewed white liquor, which comprises live brevibacillus borstelesis, clostridium.sp, bacillus subtilis, paenibacillus, clostridium thermo succinogene and brevibacillus brevis and can be used for brewing white liquor with strong aromatic flavor. The mixed colony is used in the fermentation process in brewing of the white liquor of the strong aromatic flavor to help a saccharifying starter improve the flavor of raw liquor. The mixed colony is capable of degrading cellulose, and can improve the utilization rate of liquor brewing raw materials and increase yield of white liquor. Meanwhile, the mixed colony is proved to have the characteristics of producing beneficial metabolins such as protease, amylase, organic acids, lipase and vitamins, along with ethanol resistance and heat resistance, and therefore enjoys a great advantageous in the brewing environment; and the metabolins are benefit for enhancing the flavor of the white liquor and increasing the nutrients in the white liquor.

The production process of raw nectar fruit white liquor mainly includes the procedures of raw material preparation, fermentation and distillation, etc. and it is characterized by that it includes thefollowing steps: cleaning fruit, cutting the fruit into small blocks; saccharifying glutinous rice or rice and converting it into mixed pulp containing dextrine and glucose; adding double-functional distiller's yeast, adding clean water and making fermentation, then making distillation, filtering and removing impurities so as to obtain the invented product with palatable taste.

The technological process of recovering white clay, as one side product of recovering pulping chemical in paper making, to produce stuffing calcium carbonate includes purifying green liquid in dissolving tank by adding reaction type flocculating precipitation assistant; clarifying green liquid, causticizing; clarifying white liquid; and refining white clay through carbonizing and grinding in grinder. The present invention produces white clay with high whiteness white vacuum treating green clay to reduce loss of sodium salt and raise alkali recovering rate. During purifying green liquid, only lime milk as assistant is added.

The pipe system is for receiving and transporting lime sludge from a filter medium in a continuously operating pressurized filter 1 in a causticizing process, where lime sludge is scraped off from the filter medium 2 and falls down into receiving chutes 4a for the lime sludge. Conventional storage tanks for scraped-off lime sludge and their mechanical agitators are thus replaced by a pipe system 11 where the pipe system does not have a mechanical agitator at all but has a flow cross section which maintains a flow rate in the lime sludge so that sedimentation of the lime sludge does not take place from the receiving chute 4a to the feed-out opening 30 of the pipe system.

The invention relates to a liquor high-efficient flavor intensifier, an application thereof in production of white liquor through the solid method or liquor making with uncooked materials through the liquid method, as well as the white liquor or distilled liquor manufactured by utilizing the flavor intensifier. The flavor intensifier is combined by a liquor-making compound enzyme, esterified red koji and aroma-producing active dry yeast according to a certain proportion and applicable to the liquor-making process through the solid method, the semi-solid method and the liquid method, and the using quantity is 0.1-5% of the feeding quantity. By using the flavor intensifier, fermentation total esters of the solid delicate fragrance type Xiaoqu white liquor can achieve 260-270mg / 100ml, and ethyl acetate achieves 150-160mg / 100ml. The high-efficient flavor intensifier has the advantages of small using amount, significant flavor intensification effect, excellent flavor and taste of a liquor body, a wide range of applications and the like.

Inexpensive spindle- or rice-like calcium carbonate giving useful properties for brightness, opacity and wire abrasion resistance as a paper filler is provided by taking advantage of the causticization step. When a white liquor is used for slaking a quick lime, the quick lime used in the slaking reaction of a first step has a calcium carbonate content of 10% by weight or less and is slaked with the white liquor at a concentration of 20 to 60% to prepare a milk of lime. When a green liquor is used for slaking a quick lime, the quick lime used in the slaking reaction of a first step has a calcium carbonate content of 0.1 to 10% by weight and is slaked with the green liquor at a concentration of 20 to 60% to prepare a milk of lime. In a second step, causticization reaction takes place at a green liquor loading rate of 0.02 to 0.5 cc (green liquor) / min / g (quick lime) at a reaction temperature of 20 to 105° C. to afford spindle- or rice-like calcium carbonate.

The invention discloses a method for storing soft white liquor and belongs to the technical field of wine brewing. The technical problem to be solved by the invention is to provide a method for storing soft white liquor. The method comprises the following steps: (a), bottling fermented distiller's grain, and evaporating the distiller's grain to obtain liquor; (b), storing first-fraction liquor toremove aldehyde and bran smells; (c), storing section-fraction liquor before foam is converted into splashing wine; (d), storing third-fraction wine till foam is completely eliminated; and (e), storing liquor till the alcohol volume is zero and obtaining fourth-second liquor. The white liquor obtained by the method has the flavor and soft mouthfeel of strong flavor white liquor. Thus, a new choice is provided for producing soft white liquor.

The present invention relates to wine, is especially process of producing fermented fresh date dry white liquor, and belongs to the field of food and drink producing technology. The process of producing fermented fresh date dry white liquor includes the steps of sorting material, washing, crushing, adding yeast, fermentation, storing, ageing at 20 deg.c for 5-12 months, clarifying with glue, filtering, freezing, stabilizing, sterilizing, filling and bottling. The production process without heat treatment has well maintenance of the nutritious components in the materials. The white liquor has low alcohol content, low sugar content, high vitamin C content, good taste, rich nutrients and health functions.

The present invention discloses a production method of flavoring dried fresh fish. Said method includes the following steps: killing fresh fish, eviscerating, washing, pickling, draining, spreading, baking and cooling, in which the pickling step adopts the flavoring material formed from 2-3 portions of edible salt, 1-2 portions of white granulated sugar, 1-2 portions of garlic, 0.5-1.5 portions of mononatrium glutamate, 0.5-1.5 portions of yellow wine, 0.5-1.5 portions of white liquor, 0.5-1.5 portions of fresh ginger, 0.15-0.25 portion of dried hotpepper, 0.05-0.15 portion of star anise and 0.05-0.15 portion of xanthoxylum to pickle 100 portions of fresh fish body for 3-6 hr. at 0-10dec.C.

The invention aims to provide a clear pulp production process for realizing complete comprehensive utilization and removing three wastes. The method is characterized in that the traditional lagged production process for evaporating black liquor, reclaiming boiler burned alkali, causticizing white liquor, reclaiming lime and discharging the pollution in the pollution treatment of three-level biochemical treatment for middle waste water (three wastes of pulp comprise waste water, waste gas and waste sludge) is eliminated; the plant material is completely used to remove three-waste emission of the pulp and increase five by-products such as lignin biological glue and the like to achieve the good effect on pollution treatment with benefit for treating pollution and making money; and the rubbish-free and zero-emission clear pulp production is realized. Therefore, the pulp enterprise becomes a water-saving large enterprise from a water consuming large enterprise, becomes an environment-friendly large enterprise from a pollution discharging large enterprise, positively and actively treats the pollution from the passive treatment and becomes a comprehensive utilization model from a resource consuming large enterprise.

The invention discloses a process for brewing white liquor of Maotai flavor, which mainly comprises the following steps in turn: preparing grains, carrying out primary feeding, wetting grains, adding yeasts, piling, blending, carrying out secondary feeding, fermenting, collecting liquor and the like, wherein a broomcorn raw material used in primary feeding and secondary feeding are not crushed. In the invention, instead of the conventional grain crushing process, a non-crushed whole grain soaking process is adopted; and the breakthrough in the conventional technical means removes old grains, pesticide residue and odor from the grain raw material and can effectively control the starch dissolution rate and improve quality of the liquor.

The invention belongs to the technical field of dissolving pulp preparation and relates to a stewing method for preparing bamboo wood dissolving pulp, which comprises the following steps of: (a) introducing vapor to a boiler: preparing bamboo wood raw materials into slice materials, conveying the slice materials to a digester, and introducing low pressure vapor to the digester while conveying theslice materials; (b) vapor heating and pre-hydrolyzing: heating through the vapor after introducing the vapor to the boiler to pre-hydrolyze the slice materials; (c) neutralizing through white liquor: neutralizing the slice materials and vapor condensed water in the digester through the white liquor in a hot white liquor tank; (d) replacing through hot black liquor: replacing the neutralization liquid waste in the digester through the hot black liquor in a hot black liquor tank; (e) heating and stewing in a temperature control manner to prepare virgin pulp of the bamboo wood dissolving pulp; (f) replacing the washing black liquor, washing and cooling the virgin pulp; and (g) discharging at a low temperature. The invention has the advantages of reducing the production cost, increasing the production efficiency, effectively utilizing the stewing heat and improving the yield and the quality of the bamboo wood dissolving pulp.

The method and arrangement is for cleaning at least one of filter sheets and filter cakes in a pressurized white liquor filter with spray nozzles and driving fluid. The white liquor filter is used in a causticizing process in which green liquor is causticized before the white liquor filter by the addition of lime and in which it forms during the process a lime mud slurry. The white liquor filter 101 is used to separate white liquor from the lime mud. The driving fluid for the spray nozzle is constituted principally by the filtrate that is obtained from the filter.

The invention provides a process for preparing malolactic fermentation complex flavor distilled white liquor. The process comprises the following steps: (1) squeezing apple juice; (2) fermenting, namely diluting the concentrated apple juice in the step (1) into fruit juice with the sugar degree of 16-20 percent, feeding the fruit juice into a fermentation tank, adding a wine-brewing yeast to ferment into apple raw wine at low temperature; (3) sealing and storing, namely clarifying and filtering the apple raw wine, inputting the apple raw wine into an oak barrel for sealing and storing; (4) distilling; (5) inputting the raw distilled wine in the step (4) into a micro oxygen equipment for ageing; (6) inputting the distilled wine in the step (5) into a freezing tank for freezing; and (7) blending to prepare the finished wine. The white liquor is prepared by apple juice, stored in the oak barrel after fermentation, distilled and aged in the micro oxygen equipment, the content of methanol and fusel oil is greatly reduced, and due to the process for sequentially storing and distilling, the brewed white liquor is pleasant in taste, and people do not feel dizzy after drinking the white liquor.

The invention provides cartialgenous wine having antifatigue and immunity-regulating effects and a preparation method thereof. For achieving the aim, the invention adopts a technical scheme that: the active ingredients of the cartialgenous wine are prepared from the following raw materials in part by weight: 10 to 30 parts of cartialgenous, 10 to 30 parts of ginseng, 10 to 30 parts of astragalus,10 to 30 parts of medlar, 10 to 30 parts of epimedium herb, 10 to 30 parts of Chinese magnoliavine fruit, 10 to 30 parts of alpinia oxyphylla, 10 to 30 parts of seed of Chinese dodder and 800 to 2,400 parts of 30-to-50-degree white liquor; and the corresponding preparation method is adopted. The cartialgenous wine has antifatigue and immunity-regulating effects.

The present invention relates to a novel method for the production of a high yield chemical pulp from softwood in a pulp mill by the application of a delignification catalyst in a wood impregnation step and by using alkaline pulping liquors comprising boron compounds at a white liquor sulfidity level below about 25%. The method is practiced concurrently with a controlled sulfur chemicals management in the pulp mill thereby providing a pulping process which have low emission of odorous pollutants, low rate of corrosion in mill equipment and which has a rate of delignification and selectivity sufficient to produce softwood pulp in higher yield and at a quality at least on a par with a kraft pulping alternative.

The present invention discloses one kind of blood fat regulating health wine, which includes white liquor and puerarin, resveratrol, resveratrol glycoside and / or ursolic acid. Each 500 ml of the health wine contains at least 1 mg of the said health factors. The blood fat regulating health wine is mellow, stable and controllable in quality, and has the health function of preventing and treating atherosclerosis.

Inexpensive spindle- or rice-like calcium carbonate giving useful properties for brightness, opacity and wire abrasion resistance as a paper filler is provided by taking advantage of the causticization step. When a white liquor is used for slaking a quick lime, the quick lime used in the slaking reaction of a first step has a calcium carbonate content of 10% by weight or less and is slaked with the white liquor at a concentration of 20 to 60% to prepare a milk of lime. When a green liquor is used for slaking a quick lime, the quick lime used in the slaking reaction of a first step has a calcium carbonate content of 0.1 to 10% by weight and is slaked with the green liquor at a concentration of 20 to 60% to prepare a milk of lime. In a second step, causticization reaction takes place at a green liquor loading rate of 0.02 to 0.5 cc (green liquor) / min / g (quick lime) at a reaction temperature of 20 to 105° C. to afford spindle- or rice-like calcium carbonate.

The method is for the manufacture of cooked cellulose pulp in which the starting material, preferably chips, undergoes a successive increase in temperature towards cooking temperature. This is done while the chips are first treated in a pre-treatment zone in which the main part, greater than 50%, of fresh white liquor necessary for the cooking stage is added, after which this alkali-rich treatment fluid is withdrawn and replaced to a major extent by black liquor. The alkali-rich treatment fluid that has been withdrawn after the pre-treatment stage is then added to the cooking stage, which is why the addition of fresh white liquor to the cooking stage is reduced to an equivalent amount. Maximal yield-enhancing effect is obtained using poly-sulphide-rich white liquor during the pre-treatment at a temperature in the interval 60±40° C. and retention time in the interval 2-60 minutes, preferably 2-10 minutes.

The fish luring powder for fishing consists of soybean powder, corn powder, peanut cake, sheep bone powder, wheat bran, sesame, rape seed cake, apricot, aniseed, betaine, musk liquid, white liquor, asafetida and other materials in certain weight proportion. It is delicious and fragrant and has excellent fish luring effect.