7158results about "Alcoholic beverage preparation" patented technology

Integrated intelligent system for beverage production, including distilled spirits and various brewed or fermented products, combining traditional methods with advanced technologies. System incorporates controlled fermentation unit, advanced distillation apparatus, and accelerated aging unit using novel methods like ultrasonic waves and thermal cycling. Real-time analysis system employs multiple sensors for continuous chemical composition monitoring throughout production process. Intelligent control mechanism optimizes processes and adjusts parameters dynamically. Chemical fingerprinting system enables precise quality control and authenticity verification. Flexible interface allows for customization of beverage profiles based on desired flavor characteristics and market demands. Specialized unit creates complex non- alcoholic alternatives. System adapts to different production scales and beverage types. Represents significant advancement in beverage production technology, offering unprecedented control, consistency, efficiency, and rapid product development across various beverage categories.

The invention discloses a Pichia kluyveri yeast and its application. The Pichia kluyveri yeast is classified and named as Pichia kluyveri JLG30201, which has been deposited in the China Center for Type Culture Collection, with a deposit number of CCTCC NO: M 20242295 and a deposit date of October 22, 2024. The Pichia kluyveri JLG30201 has strong killer affinity and high sugar tolerance, unique aroma production, high production of extracellular superoxide dismutase (SOD), and low alcohol production; the strain is applied to the processing of fruit wine or edible plant enzymes, and has the effects of increasing ester and flavor, improving juice yield and product antioxidant activity.

To provide a beer-taste beverage that offers a richly appealing aroma with suppressed excessive harshness caused by alcohol.SOLUTION: A beer-taste beverage has an alcohol content of 8.00 (v / v)% or more and an isoamyl alcohol content of 110 mass ppm or more, fulfilling the formula (1): X1 / Y1≥2.00 [where X1 represents the isoamyl alcohol content (unit: mass ppm) and Y1 represents the ethyl acetate content (unit: mass ppm)].SELECTED DRAWING: None

The invention discloses a compound microbial agent for enhancing production of beta-phenethyl alcohol in a white spirit brewing process as well as a preparation method and application of the compound microbial agent, and belongs to the technical field of microorganisms. The compound microbial agent is prepared from aspergillus niger, pichia membranaefaciens, Kazakstan monospora, saccharomyces cerevisiae and sporospora delbrueckii; in the compound microbial agent, the final concentration OD600 of the aspergillus niger, the final concentration OD600 of the pichia membranaefaciens, the final concentration OD600 of the Kazakstein monospora, the final concentration OD600 of the saccharomyces cerevisiae and the final concentration OD600 of the sporospora delbrueckii are 0.8-1.5, 0.8-1.5, 0.5-1, 0.8-1.5 and 0.5-1 respectively. After the compound microbial agent provided by the invention is applied to a solid-state fermentation system of Luzhou-flavor liquor, the yield of the aroma substance beta-phenethyl alcohol can be obviously increased by adjusting the eukaryotic microbial community structure of the fermentation system; the method can effectively solve the problem that the stability of the method for producing beta-phenethyl alcohol in the process of intensifying Baijiu fermentation by a single strain is poor.

The invention belongs to the technical field of medicinal and edible Chinese herbal medicine alcoholic drink, and particularly relates to lactobacillus plantarum and application thereof in fermentation of ginsenoside. The lactobacillus plantarum is specifically lactobacillus plantarum L100, and the preservation number of the lactobacillus plantarum L100 is CGMCC (China General Microbiological Culture Collection Center) No. 34425. The lactobacillus plantarum L100 has the function of converting and preparing the rare ginsenoside, basic components of ginseng can be directionally converted into high-value rare ginsenoside (such as Rg3, Rg5 and Rh1), and particularly, the lactobacillus plantarum L100 has extremely high specificity on generation of F5 and Rh10. Ginseng fermentation liquor obtained by fermenting ginseng through lactobacillus plantarum L100 and extracting solutions of medicinal and edible components such as codonopsis pilosula, astragalus membranaceus, liquorice and cistanche deserticola are used for preparing the liqueur, and a liqueur product with potential effects in the aspects of oxidation resistance, inflammation resistance, immunoregulation and the like is obtained.

The invention relates to the technical field of health care products, and discloses kidney function health wine based on traditional Chinese medicine fermentation and a preparation method of the kidney function health wine. 6-10 parts of cistanche deserticola; 9-30 parts of radix astragali and 6-12 parts of fructus lycii; the fermentation strain comprises lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium longum subsp. Longum, saccharomyces cerevisiae and bacillus subtilis, and the fermentation strain comprises the following strains: lactobacillus acidophilus JYLC-374, lactobacillus plantarum JYLC-482, bifidobacterium longum subsp. Longum JYBB-163, saccharomyces cerevisiae JYSC-710 and bacillus subtilis JYBS-312. By adopting the technical scheme that a traditional Chinese medicine compound formula is combined with specific probiotic fermentation, the technical effects of enhancing the bioavailability of active ingredients and promoting kidney function regulation are achieved, and the dissolution rate and the biotransformation rate of herbal medicine active substances are improved.

The invention discloses a formula for brewing fen-flavor liquor by replacing peas with mung beans and a brewing method, and relates to the field of liquor brewing, the fen-flavor liquor is composed of yeast and sorghum, the mass percentage of the sorghum to the yeast is 100: 20-25, the yeast comprises barley, peas and mung beans, and the yeast comprises, by mass, 58-65% of barley, 30-35% of peas and 5-10% of mung beans. The starch content of sorghum is not less than 70%. According to the formula for brewing the fen-flavor liquor by replacing peas with the mung beans and the brewing method, the mung beans are added, so that a liquor body is endowed with rounded and mellow taste experience while keeping the elegant and pure style of the traditional fen-flavor liquor; the special plant faint scent of the mung beans is also in delicate flavor synergy with vanillin and other substances of the pea source, so that the finished wine has the sensory characteristics of being clear but not light and mellow but not strong, the degree of dependence on high-price peas can be effectively reduced by introducing the mung bean raw material, and the raw material purchasing cost of per ton of wine is directly reduced.

The invention discloses low-drunkenness type Baijiu distiller's yeast and a preparation method and application thereof. The prepared distiller's yeast can be used for producing baijiu, the physical and chemical indexes of the baijiu are good, fusel oil is reduced by 30%-57%, the metabolism speed of yeast is controlled by controlling the saccharification speed, and the generation of the fusel oil is reduced; meanwhile, lactic acid bacteria and bacillus subtilis of the distiller's yeast and bacteria cultured in a high-temperature stage can effectively inhibit the path of fusel oil metabolized by yeast, generation of fusel oil is further reduced, total ester and total acid are slightly increased basically, the content of total dibasic acid is increased by 10 times, and the content of dibasic acid diethyl ester is increased by 2 times. After the wine liquid is aged, drunkenness detection is carried out, and the comprehensive drunkenness Q is 0.6815-0.8325 and is far lower than a variety of commercially available white spirits (the comprehensive drunkenness is greater than or equal to 1).

The invention belongs to the technical field of white spirit brewing, and particularly relates to bacillus velezensis BL-LM and application thereof in preparation of special-flavor white spirit yeast. The bacterial strain is classified and named as Bacillus velezensis, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.30130. The invention further discloses a preparation method of the bacterial strain. When the bacillus velezensis BL-LM is added into starter propagation raw materials, in the starter propagation process, the top fire temperature of a starter blank is high, the temperature rising time is long, the liquefying power and saccharifying power activity of the starter blank is higher, the capacity of producing white spirit characteristic flavor substances such as pyrazines, guaiacol and 4-vinyl guaiacol is higher, and the content of organic acid is high. The bacillus velezensis BL-LM disclosed by the invention has a relatively good promotion effect on physicochemical property optimization and flavor substance generation of the specially-fragrant yeast, and has a very obvious effect in the aspect of modifying the quality of the specially-fragrant yeast.

The invention relates to the technical field of gene engineering and enzyme engineering, in particular to an esterase mutant for degrading ethyl carbamate and application of the esterase mutant, the esterase mutant has an amino acid sequence as shown in SEQ ID NO.1 which is subjected to site mutation, the site mutation is any one or more site combined mutation of V129S, V161L or I229M, and the amino acid sequence of the esterase mutant is shown in SEQ ID NO.1. The V129S site mutation is that valine at the 129 site is mutated into serine, the V161L site mutation is that valine at the 161 site is mutated into leucine, and the I229M site mutation is that isoleucine at the 229 site is mutated into methionine. Mutation is carried out through a site-directed mutagenesis method, so that the amino acid sequence of the esterase mutant V129S / I229M is changed, the autoplasmic structure and function of eggs are changed, the esterase mutant V129S / I229M with the ethyl carbamate hydrolysis rate increased to 6.55 times in an acid environment is finally obtained, and the esterase mutant V129S / I229M has high industrial application value.

The invention belongs to the technical field of freeze concentration, and relates to a freeze concentration device which comprises a dissolving assembly and a gas treatment assembly, a filtering element is arranged in the dissolving assembly and divides the dissolving assembly into an upper part and a lower part, the upper part of the dissolving assembly is used for loading crushed solids, and the lower part of the dissolving assembly is used for loading a solution obtained by dissolving; the gas treatment assembly comprises gas drying equipment, gas temperature adjusting equipment and a fan which are connected in sequence; a gas inlet is formed in the side wall or the top of the upper portion of the dissolving assembly and connected with a fan outlet, and a gas outlet is formed in the side wall of the lower portion of the dissolving assembly. Dry gas entering from the gas inlet serves as an energy medium, penetrates through broken solids on the upper portion of the dissolving assembly, conducts heat transfer and then is discharged from the gas outlet in the lower portion of the dissolving assembly, a dissolved solution enters the lower portion of the dissolving assembly through the filtering element, the solution is reserved in a segmented mode, and solutions with different concentrations are obtained. The freezing concentration of the dilute solution is realized.

The invention relates to the technical field of intelligent monitoring, in particular to a Baijiu brewing microbial fermentation intelligent monitoring system and method.The Baijiu brewing microbial fermentation intelligent monitoring system comprises a multi-source sensing module, an edge computing unit, a cloud decision-making model, a dynamic execution unit, an AR visual terminal and a safety early warning module, the multi-source sensing module is used for acquiring temperature gradient, material components and microorganism density data in the fermentation tank; the edge calculation unit is used for implementing space-time fusion processing on the original data; the cloud decision model adopts a hybrid neural network, fuses real-time monitoring data and a historical fermentation atlas database, and outputs an ethyl acetate generation efficiency predicted value and a regulation and control instruction; the dynamic execution unit is used for receiving the regulation and control instruction; the AR visual terminal is used for dynamically displaying the fermentation process three-dimensional thermodynamic diagram and labeling the concentration extreme point of the target metabolite; the safety early warning module is used for starting an emergency program. Therefore, the problems of non-real-time monitoring, non-intelligent data processing, insufficient control precision, low safety and the like in related technologies are solved.

The utility model discloses a white spirit upgrading ultrafiltration device, and particularly relates to the technical field of white spirit production equipment, the white spirit upgrading ultrafiltration device comprises a filter bin, the middle part of the filter bin extends to the lower end and is symmetrically provided with residue discharge grooves, the output ends of the residue discharge grooves are connected with sealing blocks in a sliding manner, and a motor is fixedly connected below the inner cavity of the filter bin; a transmission structure is fixedly connected to the outer surface of the output end of the motor, a knocking structure is fixedly connected to the right side of the upper portion of the transmission structure, a sweeping structure is fixedly connected to the upper portion of an inner cavity of the filtering bin, and an ultrafiltration membrane is rotationally connected to the middle of the inner cavity of the filtering bin. According to the Baijiu upgrading ultrafiltration device disclosed by the utility model, the ultrafiltration membrane is matched with the sweeping structure and the residue discharge groove, so that impurities and suspended matters filtered by the ultrafiltration membrane can be swept and fed into the residue discharge groove in time, the Baijiu filtering quality is improved, the sweeping structure does not influence the Baijiu filtering in the filtering process, and the filtering speed is also improved; and due to automatic cleaning, the manual labor is reduced.

The invention relates to the technical field of fruit wine, in particular to herbal fresh fruit wine and a brewing process thereof. The preparation method comprises the following steps: juicing juicy peaches, apples and raspberries, and adding water for blending; the preparation method comprises the following steps of: adding cellulase and pectinase for primary enzymolysis, adding papain and bromelain for secondary enzymolysis, performing enzyme deactivation and sterilization, inoculating bacillus licheniformis CI CC 24553, lactobacillus plantarum CI CC 21794 and saccharomyces cerevisiae CI CC 1406 for fermentation, and performing post-treatment to prepare the herbal fresh fruit wine. The herbal fresh fruit wine prepared by the invention has the effects of excellent oxidation resistance, high total sugar content and excellent smell and taste, and has better use experience.

The invention discloses a method for preparing rhizoma polygonati wine through combined fermentation of composite strains. The composite strain leavening agent is firstly provided, the leavening agent is composed of lactobacillus plantarum, lactic acid-producing bacillus and saccharomyces cerevisiae according to the mass ratio of (2-4): (1-2): (50-100), the composite strain leavening agent can effectively balance and improve the original bitter taste of rhizoma polygonati medicinal materials through the synergistic effect of composite strains, and the comprehensive quality of rhizoma polygonati wine is remarkably improved; the fermentation process is accelerated, the fermentation period is remarkably shortened, the production efficiency is improved, and the production cost is reduced. The invention further provides a method for preparing polygonatum kingianum wine based on the composite strain leavening agent, and the method has remarkable effects in the aspects of improving the taste, improving the fermentation efficiency, enhancing the product stability, reducing adverse metabolites, improving the nutrition and health-care value and the like, and can meet the pursuit of consumers for high-quality polygonatum kingianum health-preserving drinks.

The invention discloses staphylococcus NHY-25 capable of producing enzyme and aroma, which is preserved in Guangdong Microbial Culture Collection Center on May 26, 2025, and the preservation number is GDMMC NO: 66396. When the strain is applied to yeast strengthening, the enzyme activity in high-temperature yeast can be improved, for example, the activity of protease, saccharifying power, fermenting power and liquefying power of yeast can be improved. Through detection of volatile compounds in the strengthened Daqu and the unstrengthened Daqu, it is found that the strain enables the variety and content of the volatile compounds in the strengthened Daqu to be improved. The strain enables the sauce flavor of high-temperature yeast to be more prominent, can be applied to yeast strengthening, and provides a new thought for improving the quality of yeast.

The invention relates to the technical field of food processing parameter optimization, and particularly discloses a Baijiu brewing process parameter optimization method based on artificial intelligence, which comprises the following steps of: acquiring temperature and steam flow data in a distillation process in real time, performing discrete Fourier transform processing on the temperature and steam flow data, and calculating a temperature fluctuation index and a steam flow fluctuation index; the two indexes are used as input characteristics, a wine quality prediction model is established by using a deep neural network technology, the model can predict whether the wine quality is qualified or not according to real-time data, and for the wine with an unqualified prediction result, the system can automatically analyze reasons, so that the wine quality prediction accuracy is improved. According to the method, through real-time monitoring and intelligent adjustment, the product quality problem caused by parameter fluctuation in a traditional brewing process is effectively solved, the production efficiency is improved, and the stability of the white spirit quality is ensured.

The invention discloses a Baijiu fermentation process multi-dimensional parameter monitoring system based on digital twinning. The Baijiu fermentation process multi-dimensional parameter monitoring system comprises a system supporting layer, a model building layer, a data interaction layer and a twinning application layer. The system support layer is used for providing hardware and software bases for the monitoring system; the model construction layer is used for realizing the virtualization capability of the monitoring system; the data interaction layer is used for data flow and interaction between a physical world and a virtual model; and the twin application layer is used for providing an interface for interacting with a user, carrying out visual display on dynamic data, and supporting the user to carry out operation and intervention in the fermentation process. According to the invention, accurate, real-time, numerical and intelligent monitoring effects can be realized, and reliable technical support is provided for dynamic environmental factor control and product quality stability.

The invention relates to the technical field of microorganisms and particularly discloses bacillus velezensis for producing tetramethylpyrazine and application of the bacillus velezensis, the preservation number of the strain is CCTCC NO: M20232058, and the bacillus velezensis is obtained by separating and purifying from high-temperature Daqu of Maotai-flavor liquor in the liquor industry of Jin-brand Maotai Town in Guizhou. The bacillus velezensis disclosed by the invention can produce 1875.4 mg / L of tetramethylpyrazine by performing shake flask fermentation on a liquid culture medium for 7 days, and the tetramethylpyrazine can reach 4810.8 mg / L by optimizing a culture medium formula and culture conditions. The bacillus velezensis is applied to small-scale brewing of Maotai-flavor liquor, the content of tetramethylpyrazine in the Maotai-flavor liquor reaches 34.5 + / -1.4 mg / L and is increased by 325.93% compared with a contrast, and the bacillus velezensis can be used for increasing the content of tetramethylpyrazine in the Maotai-flavor liquor.

The invention relates to the field of microbial fermentation, in particular to an ethyl carbamate-reducing Caribik Yarrowia spp. And application of the Caribik Yarrowia spp. The invention discloses Meyerozyma caribba P3, the enzyme activity of ethyl carbamate hydrolase of the Meyerozyma caribba P3 is high and can reach 980.40 U, and when the Meyerozyma caribba P3 is applied to yellow wine fermentation, 49.5% of yellow wine EC can be degraded. The yeast strain for degrading the ethyl carbamate in the fermented food has the advantages of being high in fermentation capacity, capable of tolerating low-acid, high-sugar and 12% alcohol environments and the like, and a valuable strain source is provided for degrading the ethyl carbamate in the fermented food through a microbiological method.

The invention belongs to the field of medicines, foods and health-care products, and particularly relates to an accelerant with a bone growth effect and application of the accelerant in the fields of medicines, health-care foods and functional foods. According to the application disclosed by the invention, the inhibiting effect of the morurin on osteogenesis promoting and osteoporosis resisting marker post target osteosclerosis protein is found through high-throughput virtual screening for the first time and is verified through experiments; meanwhile, in-vitro and animal experiments prove the osteogenic differentiation promoting effect of the morusin for the first time. According to the present invention, the morusin and the pharmaceutically acceptable salt thereof can be adopted as the bone growth promoter, can be singly or jointly used, can be used for promoting bone growth and resisting osteoporosis, and can be used in the forms of drugs, health-care foods, functional foods, food additives and the like.

The present invention belongs to the field of microbial technology, and specifically relates to a strain of Saccharomyces boulardii separated from fermented grains of Maotai-flavor liquor and its application. The strain is specifically Saccharomyces boulardii BD‑2, and its deposit number is CGMCC No.24930. Saccharomyces boulardii BD‑2 originates from the fermented grains in the fermentation process of the traditional fermented food Maotai-flavor liquor, and is a safe strain that can be used for food; it has strong acid resistance, bile salt resistance, high temperature resistance and gastrointestinal fluid resistance, as well as high self-aggregation, hydrophobicity, antioxidant activity and Helicobacter pylori inhibitory activity, has good in vivo survival ability and excellent prebiotic properties, and can be used in the fields of food, medicine, etc., such as winemaking, and the development of related functional foods and medicines.

The invention discloses an intelligent simulation koji making machine which comprises a machine table, a material moving mechanism, a material weighing mechanism, a shaping and pressing mechanism, a koji making and pressing mechanism, a first rack and a second rack, the material moving mechanism comprises a material supporting table, a material receiving and shaping frame, a koji making and pressing frame, two moving driving assemblies and four lifting driving assemblies, the material weighing mechanism comprises a weighing hopper, the shaping and pressing mechanism comprises a first pressure driving part and a shaping pressing block, and the koji making and pressing mechanism comprises a koji making pressing block and a plurality of second pressure driving parts. The raw materials can be automatically weighed through the weighing hopper and placed into the material moving mechanism, and when the material moving mechanism moves forwards to the position below the shaping and pressing mechanism and the koji making and pressing mechanism, the shaping and pressing mechanism can shape and press the taken raw materials; and the koji making and pressing mechanism can perform koji making and pressing on the koji blocks subjected to shaping and pressing, so that the working efficiency is improved, and the labor intensity of operators is reduced.

To provide an alcoholic beverage which enhances the sharpness of the aftertaste and the freshness of taste, and reduces the monotony of taste, a method for producing an alcoholic beverage, and a method for improving flavor of an alcoholic beverage.SOLUTION: An alcoholic beverage according to the present invention has an acidity of 0.5 g / 100 mL or less, an extract content of 5.0 w / v% or less, and an octanal content of 0.01 ppm or more. It is preferable that the inventive alcoholic beverage has a phenethyl acetate content of 0.05 ppm or more. It is also preferable that the inventive alcoholic beverage has a 5-hydroxymethylfurfural content of 1 ppm or more.SELECTED DRAWING: None

The invention discloses a group of amide hydrolase mutants capable of efficiently degrading ochratoxin A as well as a coding gene, a recombinant vector and application of the amide hydrolase mutants, and belongs to the technical field of enzyme engineering. The invention also provides application of the mutant of the group of recombinant amide hydrolase in detoxification of ochratoxin A in beer or corn flour polluted by ochratoxin A. The activity of the mutant on ochratoxin A is obviously improved compared with the activity of the existing recombinant amide hydrolase ADH3; beer or corn flour containing ochratoxin A is treated for 10-15 minutes, the degradation rate of ochratoxin A can reach 100%, and the degradation efficiency is high in the field.

The invention discloses a method for increasing the content of pyrazines and 2, 3-butanediol substances through high-temperature Daqu micro-ecological regulation and control, and belongs to the technical field of microbial food processing. The invention discloses a method for improving the content of pyrazines and 2, 3-butanediol substances through micro-ecological regulation and control of high-temperature yeast for making hard liquor, and the method comprises the following steps of: combining and inoculating strains, namely bacillus subtilis CGMCC (China General Microbiological Culture Collection Center) 10830, bacillus velezensis CGMCC 7044 and bacillus licheniformis CGMCC 20675, into wheat flour according to a proportion to prepare the high-temperature yeast for making hard liquor. According to the invention, not only are the contents of pyrazine substances and 2, 3-butanediol increased, but also the abundance of beneficial microorganisms such as bacillus, thermophilic fungi and the like is remarkably improved, and a good saccharification fermentation agent is provided for brewing high-quality white spirit.

The invention belongs to the technical field of freeze concentration, and relates to a freeze concentration method, which comprises the following steps: freezing a dilute solution to obtain a solid or a solid-liquid mixture, crushing the solid or solid-liquid mixture obtained by freezing, or firstly separating the solid-liquid mixture and then crushing the solid, and adopting dry gas as an energy medium, and penetrating the crushed solid and transferring heat, and staged reserving the solution to realize freezing concentration of the dilute solution. The method improves the efficiency of freeze concentration and separation purification, is simple to operate, and can be conveniently applied to the fields of food, cosmetics, biological medicine, petrochemical industry, environment-friendly treatment and the like.

The invention provides a method and a device for controlling a process of feeding distillers' grains into a retort for distillation, a storage medium and electronic equipment, and is applied to the technical field of automation control. According to the method, by distinguishing different batches of vinasse material property data and steam thermal physical property data and inputting the data into the pre-trained retort feeding temperature field model, the temperature field data in the retort feeding process can be accurately predicted. Temperature field data and vinasse material property data are combined, so that the steaming height, timing, steam flow and pressure can be effectively controlled, and the steaming process is optimized. Thirdly, inputting the steaming end temperature field data and the vinasse material property data into the distillation wine taking model to obtain distillation wine taking data so as to control the steam flow and pressure in the distillation process and realize accurate control on the steaming process and the distillation process of the vinasse, so that the production efficiency and the vinasse quality stability of the solid-state-method white spirit are effectively improved.

The invention discloses a method for preparing tea wine by using a tea leaf gradient extraction technology. The method comprises the following steps: detecting the content of main flavor / taste substances in tea leaves; performing gradient extraction on the tea leaves; detecting the content of alcoholic strength, polysaccharide, total phenols and total acids of the rice wine; and blending a leaching solution, and the like. Through gradient extraction of the tea leaves, different flavor substance components in the tea leaves are obtained, and perfect fusion of the flavors of the tea and the wine can be realized through proper proportioning and use in tea wine processing. The use of food additives, especially seasonings, is avoided, and the requirements of consumers for enjoying pure and natural tea wine flavor can be met.

The invention provides a portable smoke injection device. The portable smoke injection device comprises a main machine body, a control circuit board, an ignition module and a gas conveying module, wherein the ignition module is used for igniting a to-be-combusted object; the gas conveying module is used for outputting smoke out of the main machine body; a smoke outlet for outputting smoke is formed in one end of the main machine body; the air inlet is formed in the main machine body; the combustion chamber is arranged on the inner side of the main machine body and is used for placing an object to be combusted; the smoke outlet is formed in the outer side of the combustion chamber; the ignition module is close to or extends into the inner side of the combustion chamber and is used for igniting an object to be combusted; the control button or the control panel is arranged on the outer side of the main machine body and used for controlling operation of the ignition module and the gas conveying module; according to the equipment, combustible materials are efficiently ignited through electric arc high-voltage ignition and other related technologies, smoke is diffused through the fan and enters the wine glass, and therefore the unique smoked flavor is given to drinks.