1378 results about "Yeast fermentation" patented technology

A process for producing ethanol by the conversion of carbohydrates from a corn dry milling process in which the bottoms fraction from distillation of ethanol in a conventional yeast fermentation is used in a process including a combination of biochemical and synthetic conversions. The process results in high yield ethanol production with concurrent production of high value coproducts. An acetic acid intermediate is produced from bottoms fraction, followed by conversion of the acetic acid into ethanol using esterification and hydrogenation reactions. Coproducts of the process include a high protein content solids fraction produced in the fermentation.

The invention relates to a blackberry and mulberry compound fruit wine and a brewing method thereof. The method comprises the following steps of: sorting blackberries and mulberries as raw materials, cleaning the raw materials by using deionized water matched with ultrasonic waves and mixing by according to a certain proportion; then pumping the mixture into heating equipment to heat to 40 DEG C to 50 DEG C, and carrying out enzymolysis, component adjustment, sterilization, compound yeast fermentation, clarification, allocation, filtering and formation of compound fruit wine; and checking and packaging the compound fruit wine into products. The brewing method makes the fragrances of the blackberries and the mulberries complement with nutrient components to prepare the health-care blackberry and mulberry compound fruit wine with the advantages of powerful fruit flavor, ruddy color and luster, sweet vinosity, reasonable nutrition and good texture, and the health-care blackberry and mulberry compound fruit wine has the functions of resisting aging, blacking hair and hairdressing, preventing and resisting cancers and enhancing immunities, especially has an obvious effect on preventing cardiovascular and cerebrovascular diseases, and can improve the immunities of human bodies and be is beneficial to health when frequently drunk by people.

The invention relates to a compound microbial fertilizer and a preparation method thereof. The compound microbial fertilizer is prepared by mixing the following raw materials: yeast fermentation powder residues, an organic fertilizer, urea, K2SO4, NH4H2PO4, clay and a compound microbial agent; and the compound microbial agent is formed by fermentation of bacillus mucilaginosus, bacillus megaterium, bacillus cereus, bacillus thuringiensis, azotobacter chroococcum, pichia farinose and streptomyces microflavus. The compound microbial fertilizer disclosed by the invention has a variety of microbes with the effects of nitrogen fixation, phosphorus dissolution and potassium dissolution, can increase the nitrogen content in soil, improves the utilization rate of the chemical fertilizer, and is favorable for improving the structure of the soil and improving the yield and quality of crops; and simultaneously, the microbes in the fertilizer can produce a variety of metabolites, and the metabolites can effectively resist diseases and insect pests.

The invention belongs to the field of food industries and discloses a high-purity isomaltose hypgather and alcohol co-production preparation method. The method comprises the following steps of: preparing high-purity glucose higher than 95 percent by compounding diastatic enzymes; through diastatic enzyme conversion, fermenting by using dry activity yeast to prepare superhigh-purity isomaltose hypgather (the total content of isomaltose, panose and isomaltotriose are not less than 70 percent, and the total content of isomaltose hypgather is not less than 90 percent); and meanwhile, co-producingalcohol of 18 percent (the recovery rate is not less than 90 percent). The method can realize the organic combination of the superhigh-purity isomaltose hypgather production and the alcohol production and has novel process, excellent product quality, reduced cost, economy and practicability.

The invention discloses a skin moisturizer containing rose ferment and a preparation method thereof. The skin moisturizer comprises rose ferment, vinegar, glycerol and propylene glycol, and is prepared by the following steps: fresh rose is cleaned, smashed and pulped, a slurry is obtained, and then fruits and vegetables and Chinese herbal medicine are mixed; then water and cellulase powder are added for reacting and resolving, and through yeast fermentation, filtering and slag removing, rose ferment is obtained; then the vinegar, the glycerol and the propylene glycol are added into the rose ferment, uniform stirring and sealing are performed, and still standing is performed for 7 days at the temperature of 25 to 30 DEG C, so as to obtain the skin moisturizer. The skin moisturizer containing rose ferment provided by the invention has the advantages of being free of any preservative components, being inirritative to skin, and playing effects of whitening and delaying senescence, and has a wide market development prospect.

The invention discloses a bio-preparation method for production of high-purity xylo-oligosaccharide and coproduction of arabinose and xylose. The method comprises the following steps of: washing hemicellulose-enriched biomass, performing size mixing pretreatment, adding xylanase, performing enzymolysis, and separating and purifying to obtain mixed liquid glucose; concentrating the mixed liquid glucose until the mass concentration is 50 to 70 percent, and performing chromatographic separation to sequentially obtain AD phase, BD phase, CD phase and BD phase, and concentrating the BD phase to obtain a high-purity xylo-oligosaccharide syrup liquid product; concentrating the CD phase, mixing with cellulosic materials, drying, and crushing to prepare fiber feed; performing yeast fermentation on the AD phase to remove glucose, removing impurities, purifying, concentrating and performing chromatographic separation to obtain the high-purity xylose liquid and arabinose liquid; concentrating the xylose liquid, crystallizing, separating and drying to obtain crystallized xylose; and concentrating arabinose liquid, crystallizing, separating and drying to obtain crystallized arabinose. The invention also provides a bio-preparation method for arabinose and xylose.

The present invention relates to a raspberry compound health preserving wine, which comprises the following fresh fruits, by weight, 50-70 parts of red raspberry, 15-25 parts of black raspberry, 5-15 parts of mulberry, 1-10 parts of medlar, and 1-10 parts of blackcurrant. According to the present invention, the raspberry compound health preserving wine produced by using the formula and the production process meets the national dry wine standard, has characteristics of low sugar and low alcohol, and completely provides health preserving effects of various raw materials in the formula, wherein effectively components in the raw materials are completely extracted through low temperature wall breaking and yeast fermentation so as to easy nutrient absorption of drinking people. In addition, the raspberry compound health preserving wine has characteristics of full wine body, bright color and pleasant aroma, and completely reflects ideas of homology of medicine and food, and treatment before sick in the traditional Chinese medicine culture.

The invention discloses an upper beer, which comprises the following steps: (1) choosing Australian grist and Canada grist as raw material; setting the ratio at 30-60% and 40-70% separately; grinding; putting into saccharifying pan; (2) choosing lupulus as scent type and bitter type granulated hop; twice-adding with the proportion at 20-40% : 60-80%; (3) adopting the upper starter to yeast; setting the ester content as double of the lower starter. This beer possesses merits of good taste, appreciable scent and coordinate bitter, which possesses special style.

The invention discloses a method for extracting roasted and fermented malt extract by ethanol and application thereof in tobacco, in particular a method for performing step-by-step enzymolysis on malt, fermenting the malt, roasting to increase aroma, and extracting the malt extract by the ethanol and application of the malt extract in tobacco aroma increase. The malt extract is prepared from the following steps of: spraying and soaking the malt; rolling and crushing the malt; performing step-by-step enzymolysis on the malt; fermenting the malt by using aroma-producing yeast; roasting to increase aroma; extracting by using the ethanol; performing solid-liquid separation; clarifying and filtering; and distilling and concentrating to obtain the malt extract. The malt extract is added into cut tobacco of cigarettes to increase the aroma, reduce the irritation and offensive taste, and improve the mouthfeel and aftertaste. The method has the advantages that: the technology of performing step-by-step enzymolysis on the malt, fermenting the malt, and extracting the malt extract by the ethanol is simple to operate, and the malt subjected to enzymolysis and fermentation is immediately roasted without enzyme inactivation treatment, which is more convenient. The extracted malt extract has the advantages of sweet roasting and brewing aroma, fine and smooth and rich aroma, and excellent aroma increasing effect in cigarettes.

The present invention relates to one kind of selenium-rich Saccharomyces cerevisiae, selenium-rich Saccharomyces cerevisiae product and their production process. Of the selenium-rich Saccharomyces cerevisiae product, each kilogram contains selenium in 4000-8000 mg, and organoselenium accounts for 90-99 wt% of the total selenium content. The process of producing selenium-rich Saccharomyces cerevisiae product includes the following steps: 1. fermenting the selenium-rich Saccharomyces cerevisiae of the present invention in culture medium containing selenium in 10-300 mcg/ml at 26-35 deg.c; and 2. drying the fermented Saccharomyces cerevisiae liquid to obtain the selenium-rich Saccharomyces cerevisiae product. The selenium-rich Saccharomyces cerevisiae product is safe and non-toxic, and may be used in medicine, food, feed and other fields.

The millet wine brewing process includes soaking millet to soft, milling slurry while adding hot water, adding CaCl2 and alpha-amylase, liquefying via adding water, cooling, adding saccharifying enzyme, maintaining at 60 deg.c for 2.5-3 hr, filtering to eliminate dreg, cooling to 26 deg.c, adding dry yellow wine yeast for fermentation at 30-33 deg.c, clarifying, blending, filtering with diatomite and membrane, ageing and disinfection. The present invention makes wine via enzymolysis, liquid state saccharification and liquid state fermentation and has shorter period compared with traditional fermentation process.

The present invention relates to a method for producing a fermentation product from a sugar hydrolysate. The method comprises fermenting the sugar hydrolysate in a fermentation system with yeast to produce a fermentation broth comprising a fermentation product; introducing acid and an oxidant, such as chlorine dioxide, to the fermentation system so as to expose microbial contaminants in the fermentation system at one or more stages to chlorine dioxide and a pH of less than 3.0; and recovering the fermentation product. In one example of the invention, a yeast slurry obtained from a yeast recycle step is treated with acid and the oxidant.

A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage. Additional ingredients may be added for flavor or to enhance the fermentation process. In particular, a saccharide source may be added to control resulting alcohol content.

The invention relates to a liquid or powder persimmon tannin derived from a green persimmon and a corresponding separating extracting process thereof. The tannin content is from 2% to 99% in the product of liquid persimmon tannin or powder persimmon tannin, wherein the liquid persimmon tannin is obtained through the processes of persimmon resource selecting, juicing, fermenting, alcohol removing, ageing, purifying, and the like, and the powder persimmon tannin is obtained after the liquid persimmon tannin is dried and crushed. The invention overcomes the defects of the present persimmon tannin products and processes; the treatment is respectively performed according to the characteristics of different components in the persimmon; and the invention provides a series of extracting processes for effectively separating and purifying the persimmon tannin, such as, adopting yeast fermentation for converting sugar in the persimmon juice into alcohol, separating the alcohol through vacuum evaporation, ageing and boosting the persimmon tannin to polymerize into macromolecule, filtering and removing micro-molecular odor matters, such as, acetic acid, and the like. During the production process of the product provided by the invention, no chemical reagent is added; the end product is pure natural persimmon component and can be used as a clarifying agent for beer and wine, an additive of cosmetics, the additive of various deodorants, a sewage treating agent, an absorbing agent for noble metal, and the like; and the market prospect is wide.

The invention discloses a method for producing bacterial cellulose by taking citrus pomace as a raw material, which belongs to the technical field of microbial fermentation and production. The method comprises the following steps: (1) pretreatment of the citrus pomace; (2) yeast fermentation of pretreatment liquid of the citrus pomace; (3) preparation of production and fermentation culture liquid; and (4) production and treatment of the bacterial cellulose, and the like. The citrus pomace is taken as the raw material, intermediate gluconacetobacter CIs26 CGMCC No.4663 which is autonomously selected and bred, the two-stage type fermentation process is adopted for producing the bacterial cellulose, the yield is as high as 13.5g/L, the production cycle is shortened from the conventional about half a month to 5-10 days, a product is semitransparent and good in flexibility, and the single situation of taking coconut milk as the raw material in the past is overcome. The method can be popularized and applied in bacterial cellulose production enterprises.

The invention discloses buckwheat and waxy wheat liquid nutrient enhanced yellow wine and a brewing method thereof. The brewing method comprises the following steps of threshing, grinding, liquefying, saccharifying for the first time, saccharifying for the second time, sterilizing, performing yeast fermentation, performing press-filtering, and sterilizing. Amylase and saccharifying enzyme are added in the steps of liquefying, saccharifying for the first time and saccharifying for the second time, so that the shortcomings of high possibility of agglomeration due to high viscosity of waxy wheat in a pasting process and bio-enzyme resistance of buckwheat are overcome. The obtained finished yellow wine is good in sensory evaluation, low in cost and rich in nutrients such as flavones. Compared with a traditional yellow wine brewing process, the method is simple and convenient in production process, short in production cycle and low in cost, and is a novel yellow wine liquid fermentation brewing process. The buckwheat and the waxy wheat serve as food raw materials and are optimized through the process, so that the obtained yellow wine is rich in nutrients such as flavones and very high in yield.

The invention discloses a process method for preparing biological protein-rich dietary fiber and pectin simultaneously by taking potato residues as raw materials. The process method comprises the following steps: performing extrusion and expansion processing on fresh potato residues by adopting a twin-screw extruder, performing fine grinding processing by using a colloid mill, performing ultrasonic crushing, performing acidification hydrolysis processing, performing composite amylase enzymolysis processing and performing composite yeast fermentation cultivation processing, performing centrifugation on fermentation liquid, and collecting, precipitating and drying to obtain the biological protein-rich potato dietary fiber; performing ultrafiltration and concentration on supernatant; drying to obtain the pectin. According to the production method, starch resources in the potato are fully utilized; the biological protein-rich potato dietary fiber is prepared, and meanwhile, the potato pectin is obtained.

A method of producing a fermentation-based product, such as ethanol, comprises fermenting a sugar-containing medium with yeast in the presence of an aliphatic or aromatic monoaldehyde or dialdehyde, a formaldehyde-releasing compound, or a combination thereof, in an amount sufficient to reduce or control a bacterial population in the sugar-containing medium. The additive may enable reduction or elimination of antibiotics for this purpose, while showing reductions in percent infection, process variability and interference with yeast viability.