3972results 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 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 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 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 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 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 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 relates to the technical field of microbial fermentation, in particular to a Jianliermondii YT-60 strain and application of the Jianliermondii YT-60 strain in lemon wine, the Jianliermondii YT-60 strain is preserved in Guangdong Microbial Culture Collection Center on April 3, 2025, the preservation number is GDMCC No: 66091, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou City, Guangdong Province, and the preservation number is CGMCC No: 66091. The preservation address of Guangdong Institute of Microbiology is 510070. The invention provides a novel fruit wine fermentation strain, the strain has better tolerance to pH, sugar degree, ethanol and SO2, and the total ester yield is as high as 2.60 g / L. The lemon wine fermented by combining the strain provided by the invention with saccharomyces cerevisiae has more unique flavor than the lemon wine fermented by single saccharomyces cerevisiae.

The utility model relates to the technical field of air conditioning, in particular to an air supply structure, an air supply system and a koji room. The air supply structure comprises an air supply branch pipe, a first air valve assembly and a second air valve assembly. One end of the air supply branch pipe is an air inlet end, and an air supply section with a plurality of air supply holes in the pipe wall is formed on the air supply branch pipe; the first air valve assembly comprises a first driving mechanism and a first air valve arranged in the air supply section, and the first driving mechanism is configured to drive the first air valve to move in the air supply section so as to be close to or away from the air inlet end; the second air valve assembly comprises a second air valve arranged in the air supply section, and the second air valve is located between the first air valve and the air inlet end. According to the method, targeted air supply can be conducted on the local heating area in the space, unnecessary whole-area air supply is reduced, cooling capacity is concentrated in the hot spot area, the method can adapt to constantly-changing hot spot positions, and the air supply area and the air supply amount can be adjusted.

The present invention provides: a fermented beer-like sparkling beverage having a real fermentation degree of 60% or less and a value of ([real extract (w / v%)]-[real final extract (w / v%)]) / [real extract (w / v%)] × 100 of 20% or less; the fermented beer-like sparkling beverage having a value of [original wort extract (w / v%)] × [malt ratio (w / w%)] of 1200 or less; and any one of the above-mentioned fermented beer-like sparkling beverages, in which the ratio (Es / HA) of the total concentration (mg / L) (HA) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (Es) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is 15% or less.

To provide: a tea-based alcohol carbonated drink having a flavor originating from tea while reducing acidity that becomes apparent by containing carbon dioxide gas in a tea-based alcohol drink; and a method for manufacturing the tea-based alcohol carbonated drink.SOLUTION: A content of dietary fiber and / or polysaccharide of three or more sugars is adjusted to 1.0-30 g / L, and a content of theanine is adjusted to 6.0 ppm or more in a tea-based alcohol carbonated drink.SELECTED DRAWING: None

This disclosure relates to an AI-driven, non-invasive system configured to analyze whiskey color and maturation outcomes based on sensor-tracked environmental and chemical variables through integrated machine-learning, high-accuracy volume sensing, dielectric-based proof monitoring, and environmental data analysis to forecast how whiskey will age inside a barrel over time, and by leveraging real-time barrel data such as time, proof, volume, temperature, humidity, and evaporation rates, the AI model can accurately analyze the final color, proof, and optimal aging duration for whiskey and other barrel-aged spirits, which can allow distilleries to reduce inconsistencies, improve yield management, and enhance quality control without relying on manual sampling or invasive testing.

The invention provides tartary buckwheat herbal baijiu and a preparation method thereof.The method aims at solving the problems that existing tartary buckwheat baijiu is lost in active ingredient, single in flavor and unstable in baijiu body, firstly, tartary buckwheat submicron powder, radix puerariae submicron powder and rhizoma polygonati submicron powder are put into Maotai-flavor base liquor together, and two-section type closed extraction is conducted at the normal temperature and then at the low temperature, adding a part of citric acid solution to adjust the pH at the initial stage of extraction; squeezing and filtering extract liquor, immediately adding bamboo leaf extract and phytic acid to carry out synergistic anti-oxidation treatment, and carrying out short-term aging; and finally, blending with the residual base wine. According to the preparation method disclosed by the invention, the retention rate of active ingredients such as tartary buckwheat flavone and the stability of the wine body are remarkably improved through staged extraction and dual antioxidant protection, the wine body is successfully endowed with coordinated baking fragrance, sauce fragrance and herbal flavor, and the taste is mellow and mild.

The invention belongs to the field of food microorganisms, and particularly relates to a saccharomycopsis fibuligera strain, a microbial inoculum, a fermented product and preparation and application thereof. The saccharomycopsis fibuligera strain provided by the invention is preserved in the China Center for Type Culture Collection on September 25, 2023, and the preservation number of the saccharomycopsis fibuligera strain is CCTCC NO: M 20231788. The saccharomycopsis fibuligera strain provided by the invention can produce amylase, protease, cellulase and other enzymes required by fermentation, the amylase has the activity of pullulanase and raw amylase and can well adapt to the special environmental conditions of fermentation, and the saccharomycopsis fibuligera strain has high environmental tolerance and high aroma-producing capacity; therefore, the quality of fermented products is improved, and the fermentation production investment cost is reduced.

The invention discloses hansenula polymorpha with low ethanol yield and high aroma yield and application of hansenula polymorpha, and belongs to the technical field of microorganisms. According to the invention, a strain of high-aroma-yield saccharomycetes, which is hanseniaspora uvarium, is separated from fruits, and the preservation number of the saccharomycetes is CCTCC (China Center for Type Culture Collection) NO: M 20242562. The quality of the low-alcohol yellow peach beverage fermented by the high-aroma-yield strain provided by the invention is improved, and the alcoholic strength after fermentation is well reduced and is only 0.4% vol. Through flavor substance detection before and after fermentation, flavor substances generated by the strain are rich in variety, for example, 90.73 mu g / kg of phenethyl alcohol is newly generated. Sensory evaluation shows that the low-alcohol yellow peach beverage fermented by the strain is outstanding in flower fragrance and fruit fragrance, the richness and the balance degree are improved, it is proved that the overall flavor characteristics of the low-alcohol beverage can be remarkably improved, and more pleasant sensory experience is brought to consumers.

To provide a method for preparing a flavor composition dehydrated and de-alcoholized from a strong alcoholic flavor composition, flavor compositions obtainable by the method, and flavored consumer products comprising the compositions.SOLUTION: There is provided a method for preparing a flavor composition by decreasing or removing water and ethanol from a strong alcoholic flavor composition, the method comprising the steps of treating the strong alcoholic flavor composition by a dehydration process and a dealcoholization process.SELECTED DRAWING: None

The invention provides a cronobacter malonate strain and application thereof, the strain is preserved in China Center for Type Culture Collection on January 15, 2025, the preservation date is January 15, 2025, and the preservation number is CCTCC M 2025146. The strain has excellent capability of producing 4-vinyl guaiacol, and the yield in a sorghum juice fermentation culture medium is 2.70 + / -0.15 mg / L; meanwhile, the strain can resist ferulic acid and has good capability of converting ferulic acid to generate 4-vinyl guaiacol, and when 0.1% (w / w) of ferulic acid is added into a fermentation culture medium, the content of 4-vinyl guaiacol reaches 2.68 + / -0.04 g / L. The strain is applied to production of Maotai-flavor liquor, the content of 4-ethyl guaiacol in raw liquor reaches 3.20 + / -0.26 mg / L and is remarkably increased by 223.23% (P is smaller than 0.01) compared with the content of 4-ethyl guaiacol without the strain, the Maotai flavor is prominent through sensory evaluation, the flower, fruit and burnt flavor is obvious, and the strain has important significance on improvement of the health quality of the liquor.

The invention discloses a preparation process of crocodile penis peptide wine for improving kidney deficiency, and relates to the technical field of biology, the process comprises the steps of raw material pretreatment, collaborative graded enzymolysis, starter propagation, sand feeding, sand roughening, starter addition and stacking fermentation, distillation for wine taking and fine adjustment. Wherein the synergistic graded enzymolysis adopts a mixed enzymolysis technology, lecithin and phytic acid are added, and natural pH gradient is combined, so that the problems of wine precipitation and taste layering are effectively solved, and the product stability and the polypeptide retention rate are improved. Meanwhile, a traditional Chinese medicinal material compound formula is fused in the process, and the health-care effect is enhanced through the synergistic effect of enzymolysis and fermentation. The wine can significantly increase the content of testosterone in serum and the physical endurance, and improve the symptom of kidney deficiency. The method is mature in process, high in product quality and suitable for large-scale production.

The present disclosure relates to a food product comprising one or more bioactive compounds and one or more sweeteners, wherein the one or more sweeteners is or comprises at least one sweet protein.

The invention relates to the technical field of microorganisms, and provides Haematococcus pluvialis RXXHp1 which is preserved in the China Center for Type Culture Collection on May 19, 2023, and the preservation number of the Haematococcus pluvialis RXXHp1 is CCTCC NO: M 2023791. The invention also provides an application of the haematococcus pluvialis RXXHp1. The application comprises the step of enriching at least one of organic selenium and astaxanthin in a selenium ion stress environment by using the haematococcus pluvialis RXXHp1. The invention further provides algae powder containing the haematococcus pluvialis RXXHp1 and application of the haematococcus pluvialis RXXHp1 or the algae powder in preparation of wine. The haematococcus pluvialis RXXHp1 provided by the invention has certain tolerance to a selenium ion stress environment, not only can be used for enriching organic selenium, but also can be used for promoting the accumulation of astaxanthin; besides, when the haematococcus pluvialis RXXHp1 is used for preparing the wine, the content of active substances such as astaxanthin and xanthophyll in the wine can be remarkably increased, so that the effects of improving the color and flavor of the wine and improving the oxidation resistance of the wine are achieved.

The invention relates to a production method of beer with high alcohol content, and belongs to the technical field of beer production. According to the method, beer is frozen into a solid state (hereinafter referred to as an ice body), a heat source is arranged in a specific direction to transfer heat to the beer ice body, and the alcohol content of the beer is improved through temperature-controlled dissolution. The specific orientation of the heat source is set to be a directional area. For example, when the beer is frozen into an ice body (a freezing chamber or a container) from the cooling surface, the specific orientation is an orientation which is vertically separated from the cooling surface towards the ice body (from the cooling surface). After the beer is frozen into an ice body, according to the solute content of the ice body, the specific orientation is the orientation where the solute content of the ice body is high. The beer is frozen into an ice body, and the alcohol content of the beer is gradually reduced in a temperature-controlled dissolution process by arranging a heat source in a specific direction. And according to the requirement of the target alcohol content, the solution is retained in sections, so that the beer with different alcohol contents is obtained. And transferring the beer conforming to the target alcohol content to the next link for storage (utilization). For beer which does not meet the target alcohol content, the alcohol content of the beer can be continuously improved through the method (repeated freezing, dissolving and segmented taking). The method is simple to operate, high in efficiency and capable of being operated at normal pressure and low temperature, substances which are beneficial to health and sensitive to heat sensitivity in the beer are reserved, and the alcohol content, the taste and the fragrance of the beer are greatly improved.

The invention belongs to the technical field of gene engineering, and particularly relates to an acid protease mutant as well as a coding gene, a preparation method and application thereof. The amino acid sequence of the acid protease mutant is as shown in SEQ ID NO. 2. The acid protease mutant provided by the invention has the advantages of high enzyme activity, strong pH and temperature adaptability, good high temperature resistance and the like, can react in a wide pH value (pH 2.0-6.0) and temperature range (30-70 DEG C), is beneficial for improving the flexibility of a production process, particularly can adapt to industrial production at a relatively high temperature and can meet a relatively long-time high-temperature catalytic environment, and the acid protease mutant has a wide application prospect. The enzyme prepared by the method is high in enzyme activity, not easy to inactivate in a high-temperature environment, can maintain 70% or more of enzyme activity for 1 h at 50 DEG C, can maintain 55% or more of enzyme activity for 1 h at 55 DEG C, and shows good market prospects and industrial application values in the fields of wine brewing, feed processing, leather softening and the like.

The invention belongs to the field of microorganisms, and provides lactobacillus paracasei Jlus660321 with a function of assisting in reducing blood fat and cholesterol and application of the lactobacillus paracasei Jlus660321, and the preservation number of the lactobacillus paracasei Jlus660321 is CGMCC No. 33962. The lactobacillus paracasei Jlus 660321 has the functions of assisting in lowering blood fat and lowering cholesterol, shows excellent cholesterol lowering performance in a cholesterol degradation experiment, and can degrade 61.60% of cholesterol in the experiment. A hemolysis experiment result is gamma-hemolysis, namely, hemolysis is avoided, and toxic and side effects are small. Rat in-vivo experiments show that the lactobacillus paracasei Jlus 660321 can effectively slow down the increase of body weight, liver weight, liver index, low-density lipoprotein content and triglyceride content caused by high-fat diet, and further show that the lactobacillus paracasei Jlus 660321 has the function of assisting in reducing blood fat and cholesterol; the compound can be used for preparing medicines, nourishment or health care products for assisting in reducing blood fat and / or reducing cholesterol.

The invention discloses a cellar structure for baijiu brewing and a construction method, and belongs to the technical field of baijiu brewing. The cellar structure comprises a cellar, the cellar comprises a bottom and four side walls, the bottom is provided with a base structure, the center of the upper surface of the base structure is provided with a yellow water collecting pit, and the upper surface of the base structure is further provided with a water collecting ditch; the water collecting ditch extends from the peripheral side of the upper surface of the base layer structure to be communicated with the yellow water collecting pit, and the bottom of the water collecting ditch inclines downwards towards the yellow water collecting pit; cellar walls are arranged on the peripheral sides of the water collecting ditch and the yellow water collecting pit, the cellar walls are higher than the upper surface of the base layer structure, permeation gaps are formed in the cellar walls, the water collecting part comprises the water collecting ditch and the yellow water collecting pit which are communicated with each other, and the upper surface of the base layer structure inclines downwards from the cellar mud part to the water collecting part; the pit mud part is filled with a pit mud layer, the pit mud layer is flush with the upper end of the pit wall, and the permeation gap is used for enabling yellow water of the pit mud layer to permeate into the water collecting part; an opening in the upper side of the water collecting part is covered with a filter plate; according to the whole scheme, the cellar dripping efficiency is improved while the quality and flavor of Baijiu are guaranteed.

The invention relates to the technical field of liquor brewing equipment, in particular to an automatic steamer discharging device which comprises a rack, a steamer pot, a heating mechanism, a moving frame, a bottom pot and a material receiving device, the steamer pot comprises a pot cover and a pot body fixedly arranged on the rack, and a net-shaped discharging door is arranged at the lower end of the pot body; the heating mechanism comprises a heating pipe set arranged below the pot body, the heating pipe set extends upwards to form a connecting pipe, and the connecting pipe rotates to avoid a discharging area below the net-shaped discharging door. The moving frame is connected to a guide rail fixedly connected with the rack in a sliding manner, and the moving track of the moving frame passes through the lower part of the pot body; the bottom pot is arranged on the movable frame in a lifting manner; when the bottom pot is in butt joint with the bottom of the pot body, the heating pipe set is located in the liquid in the bottom pot; and the material receiving device moves to a discharging area below the net-shaped discharging door and receives the material grains falling from the interior of the pot body. According to the automatic steamer discharging device, the pot body is kept fixed, only the bottom pot needs to be moved away after descending, the heating pipe set is rotated away, time and labor are saved, and efficiency is high.

The utility model belongs to the field of curved block processing equipment, and particularly provides a parameter-controllable curved block bionic treading and rubbing device which comprises a power device used for driving a lifting assembly to lift up and down, the lifting assembly comprises a lifting platform, and the lifting platform is connected with a treading and rubbing support through a connecting rib plate. A plurality of treading and kneading lifting guide sleeves for guiding the treading and kneading connecting device are arranged on the treading and kneading support, a treading and kneading assembly is arranged on the lifting assembly, the treading and kneading assembly comprises an excitation power device for driving an eccentric shaft assembly, the eccentric shaft assembly comprises a power shaft, a plurality of eccentric bearings are arranged on the power shaft, and the upper end of an output sleeve rod is connected with the eccentric bearings; the treading and kneading connecting rod device comprises a loading connecting rod hinged to the supporting hinged support, the upper end of the tolerance connecting rod is hinged to the loading connecting rod, the lower end of the tolerance connecting rod is hinged to the treading and kneading connecting device, and the lower end of the treading and kneading connecting device is connected with the treading and kneading mold. The device simulates manual treading of the flexing block with feet for multiple times, improves the production efficiency and reduces the labor intensity.

The invention relates to the technical field of microorganisms, in particular to an ethyl carbamate degrading bacterium and application thereof.The ethyl carbamate degrading bacterium is pichia kudriavzevii K44 and is preserved in the China Center for Type Culture Collection on April 25, 2025, the preservation date is April 25, 2025, and the biological preservation number is CCTCC NO: M 2025887. The ethyl carbamate degrading bacterium can obviously degrade ethyl carbamate in a yellow rice wine fermentation system, and a scientific basis is provided for safe production and quality improvement of traditional fermented food.

The application provides a smart pit mud covering system and belongs to the technical field of wine brewing equipment. The system comprises a mud storage box and a paving mechanism arranged at the lower side of the front end of the mud storage box. The paving mechanism comprises a fixing frame arranged at the lower side of the front end of the mud storage box. An electric push rod is arranged in each of the horizontally symmetrical mounting ports at the front end of the fixing frame. A connecting plate is arranged between the extension ends of the two electric push rods. A guide rod is slidably connected to each of the symmetrical sliding ports at the four corners of the connecting plate. A pressing plate is arranged between the lower ends of the four guide rods. Springs are arranged at the four corners of the upper surface of the pressing plate. The springs are movably sleeved with the outer portions of the vertically adjacent guide rods, respectively. The paving mechanism makes the kiln mud dense and compact, with uniform thickness, reduces the gaps generated during the covering of the kiln mud, greatly improves the paving and pit sealing effects, quickly spreads the kiln mud at the slot, and realizes efficient and automatic kiln mud covering operation.

The present disclosure relates to a smoking device, comprising a base, a cover, an electronic ignition kit, and a smoke delivery assembly. The base includes a combustion chamber for burning smoker fuels and a feed inlet in communication with the chamber. The detachable cover is connected to the base and is configured to seal the feed inlet. The electronic ignition kit is configured to ignite the smoker fuels, while the smoke delivery assembly is configured to direct the smoke generated from combustion to smoke the food. The smoking device of the present disclosure adopts a systematic design based on four functional modules: “combustion-sealing-ignition-smoke delivery,” thereby addressing the drawbacks of conventional smoking devices, such as low efficiency, high risk of contamination, and operational hazards. This design significantly enhances the user experience.

The invention relates to the technical field of white spirit production, in particular to pichia kudriavzevii GTY837, a compound functional bacterial agent as well as a preparation method and application of the pichia kudriavzevii GTY837 and the compound functional bacterial agent. The pichia kudriavzevii GTY837 is preserved in the China General Microbiological Culture Collection Center on March 6, 2023, and the preservation number of the pichia kudriavzevii GTY837 is CGMCC (China General Microbiological Culture Collection Center) No. 26751. The composite functional bacterial agent can increase the content of ethyl lactate in the Luzhou-flavor liquor and reduce the content of ethyl acetate, so that the balance of esters in the Luzhou-flavor liquor is regulated and controlled, and the taste and quality of the Luzhou-flavor liquor are improved. By utilizing the compound functional bacterial agent, the problems of inharmonious flavor, non-prominent aroma, high blending difficulty and the like caused by high ethyl acetate content in the Luzhou-flavor liquor can be solved, and a theoretical basis and a technical support are provided for regulating and controlling the flavor of the Luzhou-flavor liquor.