820results about "Vinegar preparation" patented technology

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 present invention relates to the technical field of detection equipment, and specifically discloses a real-time detection device for vinegar fermentation, comprising a fermentation tank, and further comprising: a sampling component, the sampling component is arranged in the fermentation tank, and the sampling component is used to sample the vinegar in the fermentation tank; an adjustment component is arranged on the outside of the fermentation tank, and the adjustment component is used to detect and adjust the vinegar after sampling. The present invention can sample the vinegar in the upper layer, middle layer and lower layer of the fermentation tank at set intervals through the sampling component, and can automatically adjust the sampling position of the vinegar as the liquid level of the vinegar in the fermentation tank changes, thereby increasing the accuracy of sampling, and further improving the representativeness of the detection result, so that it is convenient to sample and detect vinegar at different depths, and through the adjustment component, according to the detection after the vinegar sampling, the interval time of subsequent vinegar sampling can be adjusted to ensure that the fermentation of the vinegar meets the requirements.

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 belongs to the technical field of freeze concentration, and relates to a freeze concentration method which comprises the following steps: combining a plurality of freeze concentration devices with a negative correlation principle between melting points and solute concentration according to a certain mode to form a multi-stage freeze concentration system; by utilizing the low-temperature advantage of the solution obtained during dissolution in each stage of freeze concentration, the energy use of the next stage of freeze concentration in the freezing link is reduced, and the energy use efficiency is improved, so that the freeze concentration effect and efficiency are improved; and meanwhile, the energy utilization efficiency can be further improved by utilizing the heat of the dilute solution raw material and the heat dissipation of the freeze concentration device.

The invention relates to the field of separation devices and using methods, in particular to a residue separation device for grain vinegar production and a using method, the residue separation device comprises a separation box, a rack, an extrusion plate A, an extrusion plate B, a control cylinder, a linkage assembly, a filter screen, a cleaning brush, a sealing cover and a linear driving structure; the inner side of the separation box is slidably connected with a rack; an extrusion plate A is welded on the inner side of the rack; an extrusion plate B is arranged at the upper end of the extrusion plate A; a control cylinder for controlling the extrusion plate B to lift is mounted at the upper end of the rack; grain vinegar residues in a filter bag are preliminarily extruded through an extrusion plate B, then the extruded vinegar juice is further filtered through a filter screen, the separation efficiency and quality are improved, a linkage assembly is arranged on the inner side of the device, when the extrusion plate B descends, a cleaning brush is driven to move on the upper surface of the filter screen, blockages are automatically removed, and the device is convenient to use. And the separation box is driven to move up and down in the grain vinegar residue separation process, so that the residue separation speed and efficiency are improved.

The invention belongs to the technical field of table vinegar fermentation, and particularly relates to an all-solid-state astragalus membranaceus vinegar fermentation process. The preparation method comprises the following steps: S1, performing soaking and enzymolysis pretreatment; s2, layered cooking and humidity gradient; s3, performing time-sharing inoculation on the mixed materials and the strains; s4, carrying out alcoholic fermentation; s5, acetic fermentation; s6, smoking and fermenting; s7, vinegar spraying; according to the process, the release efficiency of astragalus polysaccharide and a carbon source is remarkably improved through weak base enzymolysis and a segmented temperature and humidity control technology, mass transfer is enhanced by adopting a porous carrier, and stable fermentation is achieved in cooperation with mineral substance slow-release microcapsules; aroma precursors are generated step by step through the two-stage smoking and fermenting process, functional components and flavor substances are synchronously extracted through spraying circulation, and efficient fermentation and flavor collaborative optimization are achieved.

The invention discloses acetobacter aceti as well as an isolated culture method and application thereof, and belongs to the technical field of microorganisms. According to the invention, an acetobacter aceti SCU-LH-1 strain is separated and screened from vinegar culture, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) NO.33010. The strain provided by the invention can be used for producing litchi kernel table vinegar, lactic acid is preferentially synthesized in the fermentation process, the proportion of organic acid in the table vinegar is changed, and the proportion of lactic acid to acetic acid is remarkably increased, so that the taste of the table vinegar is effectively improved, and the table vinegar is softer and mellower; and the contents of ester components such as isoamyl acetate and lychee flavor components such as geraniol in the table vinegar are increased, so that the table vinegar has richer lychee flavor. According to the method, efficient utilization of fruit byproducts can be achieved, high-quality table vinegar is produced, reasonable utilization of resources is achieved, the raw material source of table vinegar production is expanded, the production cost is reduced, and good economic benefits and environmental benefits are achieved.

The present invention discloses a preparation method of a magnetic metal organic framework material and its application in removing microplastics in food, belonging to the field of food safety. The present invention uses drinking water, tea and wine as examples for explanation, and adsorbs and removes microplastics therein, so as to achieve a better effect of separating microplastics from food; the method based on the magnetic metal organic framework material can improve the efficiency and speed of removal, and reduce cumbersome operation steps such as centrifugation; and the method has a good removal effect. The method of the present invention can achieve the purpose of adsorbing and removing microplastics in food, and provides a theoretical and technical basis for the future control of microplastics in food.

The invention discloses a high-yield flower and fruit aroma strain, culture thereof and application of the high-yield flower and fruit aroma strain in sauce-flavor food brewing, the strain is named as Wickerhamomyces anomalus GZZJ2023Y053, and is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M 2025875, and the preservation number of the strain is CCTCC NO: M 2025875. The preservation date is April 24, 2025; the preservation address is Wuhan University, Wuhan, China. The culture method of Wickerhamomyces anomalus comprises the following steps: inoculating activated Wickerhamomyces anomalus GZZJ2023Y053 into a liquid culture medium, and fermenting at constant temperature to obtain a seed solution; the invention also provides an application of the Wickerhamomyces anomalus GZZJ2023Y053 in preparation of ethyl acetate and brewing of sauce-flavor foods. According to the method, multiple Wickerhamomyces anomalus separated from fermented grains is subjected to separation culture, the content of ethyl acetate is measured after fermentation is finished, then the screened Wickerhamomyces anomalus GZZJ2023Y053 has the capacity of producing ethyl acetate at high yield, and after fermentation conditions are further optimized, the yield of the ethyl acetate is improved. The capability of synthesizing ethyl acetate is greatly improved.

The invention discloses a making method and application of saccharopolyspora baking koji and malt koji for brewing food, and belongs to the field of microbial technology and brewing production thereof. The preparation method comprises the following steps: by taking saccharopolyspora roseus preserved in a laboratory as a function strengthening strain and taking crushed red wheat as a carrier, adding baked wheat or wheat malt, proportionally inoculating a saccharopolyspora roseus solution, uniformly stirring, and culturing in a solid-state fermentation box for 120 hours to prepare the strengthened saccharopolyspora roseus wheat koji. The saccharifying power of the finally obtained wheat koji can reach 2769.46 + / -22.37 U / g absolute dry wheat koji, the liquefying power of the finally obtained wheat koji can reach 2.36 + / -0.11 U / g absolute dry wheat koji, the saccharifying power and the liquefying power of the finally obtained wheat koji are both higher than those of original raw wheat koji, the stability of the wheat koji is further improved, and the content of flavor substances including nitrogen-containing flavor compounds, aldehyde ketone substances and ester substances in the yellow wine is increased.

The preparation method comprises the following steps: mixing salvia miltiorrhiza-schisandra chinensis superfine powder and roxburgh rose normal juice in a ratio of 3: 2: 5, carrying out composite enzymolysis and saccharomyces cerevisiae pretreatment, and sequentially carrying out aspergillus oryzae solid-state fermentation, acetobacter pasteurianus liquid-state index fed-batch fermentation and lactobacillus plantarum anaerobic flavor fermentation, so as to obtain the vinegar product with the homology of medicine and food. And parameters are regulated and controlled in real time through the three-layer stacked LSTM neural network. According to the invention, the conversion rate of tanshinone IIA to tanshinol reaches 65.8%, the total acid is greater than or equal to 7.2 g / 100mL, at least 21 flavor substances are contained, the batch difference rate is 4.2%, the energy consumption is reduced by 29.2%, the equipment utilization rate is increased by 50%, the product safety reaches the standard, and the method has a health-care function and palatability, and is suitable for industrial production.

The present invention provides a material having the excellent effect of inhibiting the sourness of a food product.　A sourness inhibitor for a food product, the sourness inhibitor having a carotenoid degradation product as an active ingredient. This sourness inhibitor may be prepared by means of a production method comprising a step for obtaining a carotenoid degradation product by subjecting a carotenoid in oil or fat to an oxidation process. The carotenoid degradation product is preferably one or more degradation products selected from the group consisting of carotenes and xanthophylls. The sourness inhibitor is optimally used as a material for inhibiting the sourness of a food product, or the like, that contains a sour component.

The invention relates to the field of vinegar wine production, and discloses a vinegar wine formula with beauty maintaining and young keeping functions and a preparation method thereof.The preparation method comprises the following steps that S1, raw material pretreatment is conducted, specifically, finished rice wine fermented for one month is filtered through a filter screen to remove rice wine residues; s2, secondary fermentation: adding lactobacillus plantarum into the finished product rice wine for secondary fermentation; s3, tertiary fermentation: taking out the liquid after the secondary fermentation, and adding lactobacillus acidophilus for tertiary fermentation; and S4, post-treatment: disinfecting a filling container, and filling the finished product vinegar wine into the filling container by using a filling machine for storage. According to the present invention, the rice wine, the lactobacillus plantarum and the lactobacillus acidophilus are scientifically proportioned, and the double-bacterium step-by-step fermentation process is adopted, such that the synergistic output of a variety of active substances is achieved; lactic acid and gamma-aminobutyric acid (GABA) are enriched through secondary anaerobic fermentation, lactobacillus acidophilus is induced to generate exopolysaccharides through third-time micro-aerobic fermentation, and the effects of the product in the aspects of nutritional supplement, beauty maintaining and young keeping are remarkably enhanced.

The invention discloses a preparation method of citrus vinegar. The preparation method comprises the following steps: S1, cleaning, disinfecting and drying oranges, separating orange peels from orange flesh, retaining the orange peels, smashing the orange flesh, and taking the smashed orange flesh and the orange peels as fermentation raw materials; s2, performing enzymolysis treatment; s3, uniformly stirring with vinegar liquid, and sealing for 12-24 hours; s4, taking out the orange peel from the vinegar liquid, and filtering the solution; s5, selecting a heatable container, adding a proper amount of water into the heatable container, boiling the water, adding rock sugar into the hot water, and cooling the prepared sugar water after the rock sugar is completely dissolved; s6, adding a small amount of cooled sugar water in the step S5 into the filtered solution for multiple times, then adding nutritive salt, inoculating active acetic bacteria, and performing sealed fermentation for 4-6 months to obtain citrus vinegar; and S7, filling and delivery. According to the method, the orange peel and the orange pulp are fully utilized, and the orange vinegar which is clear, high in product quality and good in health care and food treatment effect can be prepared.

A food processing apparatus includes: a reaction tank that contains a reaction liquid including a food ingredient; a reaction pipe that is disposed in the reaction tank and on whose outer surface a photocatalyst (included in a thin film layer) is provided; a light source that irradiates the photocatalyst with light from inside of the reaction pipe; a dissolved oxygen concentration measurer (dissolved oxygen meter) that measures a dissolved oxygen concentration in the reaction liquid; and a controller that stops light irradiation from the light source if a measured dissolved oxygen concentration exceeds a preset first dissolved oxygen concentration.

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, the dissolving assembly comprises a rotating assembly and a fixing assembly; the rotating assembly is a cylindrical jacket box body, the inner side wall of the box body is composed of an air hole plate, and the outer wall is a filtering mechanism; the fixing assembly comprises a fixing shaft and a solution receiving device; the rotating assembly is arranged on the fixed shaft, the solution receiving device is fixed on the fixed shaft and surrounds the rotating assembly, the fixed assembly is provided with a gas inlet, the solution receiving device is provided with a gas outlet, and a channel is formed between the filtering mechanism of the rotating assembly and the inner side wall of the solution receiving device; dry gas treated by the gas treatment assembly passes through a tubular gas pore plate on the fixed shaft, enters the rotating assembly and penetrates through the crushed frozen material; solutions with different concentrations are received in sections to realize freeze concentration.

The invention belongs to the technical field of biological medicine, and particularly relates to lactobacillus paracasei and application thereof. The lactobacillus paracasei ZY101 is preserved in the China General Microbiological Culture Collection Center (CGMCC); the preservation number is CGMCC No. 32360; the preservation date is October 25, 2024; the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing. Compared with commercial Acetobacter pasteurianus, the apricot vinegar prepared from the lactobacillus paracasei ZY101 has the advantages that newly added substances comprise linalool, alpha-farnesene, ethyl 2-phenylacetate and geranyl geraniol; the fragrance of the apricot vinegar is further promoted. Compared with commercial Acetobacter pasteurianus, the content of the existing substances is obviously increased, and the existing substances specifically comprise ethyl acetate, isoamyl acetate, ethyl caprylate, ethyl hexanoate, acetoin, methyl palmitate, gamma-decalactone, ethyl laurate, delta-decalactone, trans-nerol and dihydro-beta-ionone.

The invention provides an optimal control system and method for brewing fermentation of gingko and tartary buckwheat vinegar, and relates to the technical field of food fermentation engineering. The method comprises the following steps: S1, on the basis of a mixed raw material of a fed ginkgo biloba extract and tartary buckwheat powder, acquiring raw material component data in real time by adopting an online spectrum analysis technology, associating initial environment parameters by a multivariable fusion analysis method, and generating raw material characteristic fingerprints and an optimal starting environment parameter set; raw material component data are obtained in real time through an online spectral analysis technology, initial environment parameters are associated with a multivariate fusion analysis method, accurate generation of raw material characteristic fingerprints and optimal starting environment parameters is achieved, adaptability and stability of the fermentation starting stage are remarkably improved, real-time calculation of a dynamic time sequence prediction model on the pH change trend is achieved, and the stability of the fermentation starting stage is improved. And a parameter adaptive control algorithm is matched.

The invention provides a rice yeast mixing and stirring device for rice vinegar processing and production, and relates to the technical field of rice vinegar processing. The rice yeast mixing and stirring device for rice vinegar processing and production comprises a stirring box, the middle position of the bottom of the stirring box is fixedly connected with a driving motor, and an output shaft of the driving motor is fixedly connected with a rotating shaft; a protective shell is fixedly connected to the top of the stirring box, a rotating cavity is formed in the protective shell, an upper sliding groove is formed in the top of the rotating cavity, and a lower sliding groove is formed in the bottom of the rotating cavity. By arranging a driving disc, a rotating cavity, an upper sliding groove, a lower sliding groove, a plurality of material storage barrels, a rotating groove and a discharging hole, when a driving motor controls a rotating shaft to drive a stirring rod to rotate, the multiple material storage barrels can be driven to rotate at the same time, raw materials in the multiple material storage barrels are discharged at the same time, the multiple raw materials are covered in a crossed mode, and the layering problem is effectively solved; the mixing and stirring time is greatly shortened, and the mixing and stirring efficiency is favorably improved.

The invention discloses faint scent pure rice vinegar and a preparation method thereof. The preparation method comprises the following steps: S1, raw material treatment, S2, liquefaction and saccharification, S3, alcoholic fermentation, S4, rice wine treatment, S5, acetic fermentation, S6, filtration, S7, nanofiltration, S8, sterilization, filling and the like. According to the present invention, starch debranching enzyme is adopted to hydrolyze alpha-1, 6-glucosidic bonds, 20-28 DEG C micro-low temperature prolonged time fermentation is adopted, precipitation distillation, ultrafiltration and nanofiltration double filtration and other processes are adopted, full fermentation, full decoloration and odor removal are performed, high-quality and odor-free rice vinegar is produced, the fermentation speed is rapid, the fermentation is complete, the preparation method is simple, the operation is convenient, the cost is low, and the method is suitable for industrial production. The method is high in additional value and has good popularization and application value.

The present application relates to the technical field of strain fermentation, and particularly relates to a multi-strain fermentation equipment and a fermentation process thereof, which comprises a mixing mechanism, the mixing mechanism comprises a chassis, a cleaning mechanism for cleaning raw materials and a material distribution mechanism for putting the raw materials into the mixing mechanism are arranged on the mixing mechanism; the present application realizes full-process automatic operation of multi-strain fermentation by integrating the functions of cleaning, crushing, sub-packaging, additive distribution and mixed liquid transfer, the cleaning mechanism adopts a spiral lifting type cleaning disc combined with a crushing design of a pressing disc, so that the cleaning and crushing of the raw materials can be completed in the same equipment, the process conversion time is greatly reduced, and the production efficiency is improved; the present application can automatically distribute the cleaned and crushed raw materials to different fermentation cylinders in equal amounts and accurately add fermentation aids suitable for different strains by arranging the material distribution mechanism and a double-cavity additive box, the opening and closing of the feeding gap are controlled by an output electric cylinder, so that the quantitative addition of the additives is ensured, and the stability and consistency of the fermentation products are improved.

The invention belongs to the technical field of table vinegar production, and discloses health-preserving table vinegar based on a codonopsis pilosula extract, which comprises the following components in percentage by weight: 70-80% of domestic drinking water, 10-20% of bran, 10-20% of wheat, 10-20% of corn, 10-20% of highland barley, 10-20% of pea, 10-20% of barley, 10-20% of codonopsis pilosula extract, 10-20% of edible salt, 10-20% of alcoholization microorganism and 10-20% of acetic fermentation microorganism. The wheat bran accounts for 15%-20%; the wheat accounts for 5%-15%. The radix codonopsis extract is added into the table vinegar, the radix codonopsis extract, the wheat, the corn, the highland barley, the peas and the barley are jointly used as production raw materials of the table vinegar, and compared with traditional table vinegar, due to addition of the radix codonopsis extract, the taste of the table vinegar can be improved; the health-care vinegar has the effects of nourishing the heart, tonifying middle-Jiao and Qi, invigorating spleen and tonifying lung, nourishing blood and promoting salivation, enhancing immunity, improving cardiovascular and cerebrovascular functions, soothing the nerves and nourishing the heart, and compared with traditional vinegar, the health-care vinegar is higher in nutritional value and does not cause damage to the health of eaters while the edible safety of the vinegar is guaranteed.

The present invention relates to: a method for preparing a Hovenia dulcis Thunb fruit fermented vinegar having hangover relief and liver protection effects; and a beverage composition prepared using the same as a main ingredient. In the method for preparing fermented vinegar by using Hovenia dulcis Thunb fruits of the present invention, a Hovenia dulcis Thunb fruits concentrate is made using Hovenia dulcis Thunb fruits and is adjusted to 16° Brix. 10% (v / v) seed mash is inoculated thereto and subjected to alcohol fermentation at a temperature of 28 to 32° C. Then obtained alcoholic fermentation filtrate is used as a substrate of acetic acid fermentation. In the acetic acid fermentation, a fermented liquid obtained through alcoholic fermentation of Hovenia dulcis Thunb fruits is inoculated with 10% (v / v) of a vinegar starter, and then fermented at a temperature of 28 to 32° C. under a 120 to 180 rpm condition.

The invention discloses orchid rice vinegar and a preparation method thereof, relates to the field of rice vinegar preparation, and provides orchid rice vinegar which is more perfect and balanced and is easy to standardize. Comprising the following technological processes: cleaning glutinous rice and orchid rice, removing impurities, soaking the rice, steaming the rice, cooling, adding distiller's yeast, fermenting, heating, cooling, adding acetic bacteria, fermenting, uniformly mixing the materials, stirring by a wall breaking machine, and heating to obtain the orchid rice vinegar base material finished product. The glutinous rice and the orchid rice are subjected to alcoholic fermentation, the yellow bell peppers and various seasonings are added, the orchid rice vinegar is prepared, all the advantages of the glutinous rice, the orchid rice, the yellow bell peppers and other raw materials are reserved, the taste is more delicious, and the utilization rate of various nutrients is increased. The processing technology conditions of the orchid rice vinegar are determined through single factor analysis and response surface tests, and the method aims at providing reference for the production technology of the orchid rice vinegar and providing a theoretical basis for research and development of products.

The invention discloses a production method and production equipment of composite apple vinegar powder, and relates to the technical field of production of composite apple vinegar powder. The device comprises a mixing box, a driving motor is arranged above the mixing box, an output shaft of the driving motor is fixedly provided with a triangular gear, the triangular gear is engaged with a first gear and a second gear, the triangular gear is fixedly provided with a connecting block, and the connecting block is rotatably arranged in a connecting piece; the connecting block, the first gear and the second gear are fixedly provided with stirring shafts, an output shaft of the driving motor is provided with a third gear, the third gear is in transmission connection with a fourth gear through a gear belt, and the fourth gear is provided with a cleaning mechanism. Through synchronous rotation of the plurality of stirring shafts, not only is the stirring efficiency improved, but also uniform mixing of apple vinegar and auxiliary materials in the mixing box is ensured. In addition, the rotation of the connecting block in the connecting piece enables the stirring shaft to move irregularly, so that the mixing effect is further enhanced, and the final product is more uniform and stable.

The invention relates to a health-preserving and sleep-aiding vinegar beverage and a preparation method thereof. The prepared health-preserving and sleep-aiding vinegar beverage has the effects of soothing the nerves, aiding sleep, nourishing the liver, arresting sweating and maintaining heart and blood vessels.

This invention relates to a highly stress-tolerant cyst-forming yeast and its application in aged vinegar production, belonging to the field of vinegar brewing technology. To screen for ester-producing yeast strains with high stress tolerance and apply them to the aged vinegar brewing process, this invention isolated a yeast strain ZLCY-93 from the fermentation mash and vinegar mash of Shanxi aged vinegar. This strain exhibits high enzyme production, high ester production capacity, stronger adaptability to high temperature, high acidity, high osmotic pressure, and high concentration of ethanol during fermentation, good fermentation performance, and outstanding aroma production. Morphological and molecular biological analysis identified this yeast strain as a cyst-forming yeast. This invention combines yeast ZLCY-93 with practical experience in aged vinegar production to create bran koji, which, when applied to aged vinegar production, can shorten the fermentation cycle, improve raw material utilization, promote flavor compound formation, and enhance product quality.

The invention provides lactobacillus coryniformis Z5-1 as well as a culture method and application thereof, and belongs to the technical field of food fermentation. The preservation number of the lactobacillus clavuliformis Z5-1 is CGMCC (China General Microbiological Culture Collection Center) No.31547, the lactobacillus clavuliformis Z5-1 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on August 5, 2024, and the lactobacillus clavuliformis Z5-1 has good degradation and conversion effects on ethanol. The lactobacillus clavuliformis Z5-1 is inoculated in a high-alcohol-degree or other fermentation environment, so that ethanol in the environment can be effectively degraded, or ethanol generated in the fermentation process is converted into various flavor substances, and the quality of fermented food is improved; and the strain culture mode is simple and convenient to operate, low in cost and easy to popularize and apply in laboratories and industrial production.

The present invention relates to a strain of Rhizopus delbrueckii that produces multiple pyrazines. Rhizopus delemar ) strains and screening and cultivation methods and applications thereof, the said Dale Rhizopus strain producing multiple pyrazines is named JSY-F002 strain, the deposited unit is China Center for Type Culture Collection (CCTCC), the deposited time is March 20, 2024, and the deposited number is CCTCC No.M 2024533. Through headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GC×GC-TOFMS) detection and analysis, the strain can produce nearly 9 pyrazine substances after high temperature culture on wheat / barley / pea raw material culture medium, and is a good flavor strain, which is used in the process of liquor koji making or related fermented food brewing, solving the problem of insufficient functional flavor strain resources in the field of liquor koji making and traditional fermented food brewing.

The invention relates to the technical field of vinegar brewing, and discloses a vinegar brewing device which comprises a workbench, multiple sets of supporting assemblies used for adjusting the height are arranged on the side wall of the workbench, multiple sets of position adjusting assemblies are arranged on the wall face of the bottom of the workbench, and each position adjusting assembly comprises a sliding block assembled with the wall face of the bottom of the workbench in a sliding mode. A mechanical arm is mounted at the bottom of the sliding block, and a dispersing manipulator for turning over solid acetic acid is mounted at the other end of the mechanical arm. According to the technical scheme, through the supporting assembly, the position adjusting assembly, the mechanical arm and the dispersing mechanical arm, the dispersing mechanical arm can directly turn over and stir solid acetic acid in the turning over cylinder and can continuously grab and disperse the solid acetic acid, and after the dispersing mechanical arm continuously takes out the solid acetic acid from a grabbing part in the solid acetic acid, the solid acetic acid is rotationally dispersed; and a plurality of groups of dispersion manipulators can be used for simultaneously carrying out grabbing operation, so that the overturning efficiency of the solid acetic acid is improved.