56results about How to "Increase the content of flavor substances" patented technology

The invention relates to a seasoning preparation method, and especially relates to an instant spice powder preparation method. The method comprises the following steps: raw material preparation, dispersion, pre-emulsification, embedding, blending, and packaging; an oil dispersant, an emulsifier, an embedding agent, a carrier are added, resin essential oil of whole spice can be fully dispersed, andis processed to water-soluble oil powder. The preparation method has the advantages of simple technology and low cost, realizes instant dissolution of the spice in water, and cannot influence original taste of the spice.

The invention discloses a fermenting method of wine through wine slag, which is characterized by the following: setting the weight rate of allocated culture material, loss slag and tap water at 1:1.8-2.5:0.8-1.2; stirring evenly; sealing through plastic wrap; placing in the insulating culture box at 25-27 deg.c for 10-45d; distilling under normal pressure; obtaining the product with utilizing rate of starch at 46.4-62.4% and alcohl transmitting rate at 46.1-90.1%.

The invention discloses an anchovy cooking liquor seafood sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The anchovy cooking liquor seafood sauce is compounded by the following components in percentage by weight: 70%-80% of anchovy cooking liquor extract, 5%-10% of spirulina powder, 3%-5% of lecithin powder, 0.1%-0.3% of five spice powder, 0.3%-0.7% of monosodium glutamate, 3%-5% of corn starch, 5%-10% of salt, 2%-4% of white sugar, 0.2%-0.5% of disodium succinate and 0.01%-0.03% of antioxidant. The anchovy cooking liquor seafood sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments, not easy to deteriorate by oxidization and agglomerate and get damp, and long in quality guarantee period. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

The invention relates to a liquor making method and particularly relates to a solid-state-method-based fermenting method of Luzhou-flavor liquor. The method disclosed by the invention comprises the following steps: placing the fermented grains into a fermentation pit layer by layer and uniformly spraying yeast liquid layer by layer; sealing with pit skin mud which is 10-20cm thick to perform sealed fermentation; after fermenting for 30-35d, forming holes in the pit sealing mud and filling with caproic acid bacteria yellow water composite liquid into the upper-layer fermented grains and then quickly sealing the holes with the pit sealing mud; and after fermenting for 55-60d, forming holes repeatedly, filling with caproic acid bacteria yellow water composite liquid, ending the fermentation, discharging the fermented grains out of the pit, and steaming liquor to finally obtain Luzhou-flavor liquor. According to the solid-state-method-based fermenting method, a layer-by-layer yeast reinforced fermentation process is carried out on the fermented grains in the pit; the caproic acid bacteria yellow water composite liquid permeate into the fermented grains at the same time section by section in the middle stage of fermentation, so that functional bacteria and yellow water permeate into the fermented grains at the upper layer and the middle layer to participate in biochemical metabolism so as to improve the distribution status of microbes in the fermented grains, thus improving the content of flavor substances in liquor and ensuring the coordinating flavor.

The invention relates to a preparation method of lucid ganoderma tea wine, belonging to the production field of mixed wine. The method is characterized by comprising the following steps of: crushing the raw materials of dry wood lucid ganoderma and tea leaves to 250-177 mu m; brewing with water at 80-90 DEG C; stirring and soaking; diluting an extraction solution with purified water; adding 25-68vol% white spirit, and mixing to form a lucid ganoderma tea wine base; enabling the precipitate of the lucid ganoderma tea wine base to enter an aging storage tank, and performing water condensation, cooling and aging for 15-30 days; performing reverse osmosis filtration to obtain the supernatant, and mixing to obtain the lucid ganoderma tea wind liquid; and finally storing, clarifying, sterilizing and encapsulating the lucid ganoderma tea wine liquid to obtain the 12-35vol% lucid ganoderma tea wine. The preparation method of the lucid ganoderma tea wine can effectively permeate the functionalnutrient components in the lucid ganoderma and tea leaves into the white spirit, thereby not only improving the content of flavor matters in the white spirit, but also reducing the alcohol degree, and not only maintaining the alcohol flavor of the white spirit relatively well, but also containing the fungus fragrance of lucid ganoderma as well as the phenol fragrance of the tea leaves; and moreover, the preparation method is clean and environment-friendly.

The invention discloses a method for producing fen-flavor liquor by liquid fermentation and belongs to the technical field of brewing. The method comprises the following steps: crushing raw materials; liquefying and gelatinizing; saccharifying; fermenting and distilling. The fermenting step comprises the following steps: inoculating a 4-6% saccharomycetes culture solution and a 1-3% a lactic acid bacteria culture solution to cooled converted mash; fermenting for 36-48 hours at 30-35 DEG C; then inoculating a 0.5-1.5% acetic bacteria culture solution; then fermenting for 2-4 days; and then distilling. According to the method, in the brewing process, controlled liquid fermentation is adopted, and parameters of a fermentation technology can be regulated anytime according to the fermentation process, so that the labor intensity is greatly alleviated, the output and quality of liquor are stabilized, and mechanical operation of liquor production is completely realized; moreover, in the brewing process, a mycelium system of pure culture and a commercialized multienzyme system are coordinated with diastatic fermentation, so that the raw material liquor yield is improved by 10-20% and the fermentation period is shortened to 4-6 days and the content of high flavor substances of liquor in a solid state method is maintained, and therefore, grain is saved and consumption is reduced for liquor production.

The invention relates to complex enzyme and application thereof, which belongs to the technical field of the brewing of distillate spirits. The complex enzyme comprises the following enzyme preparations and yeasts: 200 to 225 U / g of saccharifying enzyme (wheat), 80 to 100 IU / g of pullulanase (wheat), 10 to 15 IU / g of acid protease (wheat), 15 to 20 IU / g of cellulose (wheat), 15 to 20 IU / g of beta-dextranase (wheat), 5 to 10 IU / g of beta-mannase (wheat), 10 to 15 IU / g of xylanase (wheat), 5 to 10 IU / g of phytase (wheat), 5 to 10 IU / g of pectase (wheat), 1.5 to 2 percent of high temperature resistant saccharomyces cerevisiae (W / W), and 1 to 1.5 percent of aroma-producing yeast (W / W). The complex enzyme is applied as an additive to the production of wheat type distillate spirits. The complex enzyme can increase fermentable sugar, improve the utilization rate of raw materials, and improve the distillation yield; at the same time, the complex enzyme releases and synthesizes more flavor substances, and has the advantages of improving the quality of the distilled spirits and increasing the high-quality product rate of xiaoqu distillate spirits and so on; and the complex enzyme can be widely applied to the production of wheat type distillate spirits.

The invention discloses a compound anchovy cooking liquor sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The compound anchovy liquor sauce is compounded by the following components in percentage by weight: 70%-80% of concentrated anchovy cooking liquor juice, 1%-5% of citric acid, 5%-10% of soy sauce, 3%-5% of salt, 1%-5% of honey, 1%-3% of white sugar, 3%-5% of cooking wine, 0.1%-0.3% of ground cinnamon, 3%-5% of yeast extract and 0.01%-0.03% of antioxidant. The compound anchovy cooking liquor sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments and long in quality guarantee period, and is a top-grade sauce for home cooking and food refreshing. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

The invention discloses a method for producing fen-flavor liquor through liquid state fermentation and belongs to the technical field of liquor making. The method comprises the procedures of raw material pulverization, liquefaction and gelatinization, saccharification, fermentation and distillation, wherein the fermentation procedure comprises the steps of adding cooled saccharification liquor to a 4-6% of saccharomycetes culture solution and a 1-3% of lactic acid bacteria culture solution, conducting fermentation for 36-48 hours at the temperature of 30-35 DEG C, adding the mixture to a 0.5-1.5% of acetic bacteria culture solution, conducting fermentation for another 2-4 days, and subsequently conducting distillation. By means of the method, controllable liquid state fermentation is adopted in the liquor-making process, fermentation process parameters can be regulated and controlled at any moment according to the fermentation process, labor intensity is greatly lowered, the output and quality of the liquor are stabilized, and mechanized operation of liquor production is comprehensively achieved; meanwhile, in the liquor-making process, multiple mycelia obtained through pure culture are adopted to be subjected to synergic saccharification and fermentation together with commercialized multienzyme systems, the content of high flavor substances of liquor obtained through a solid state method is maintained, meanwhile, the liquor output rate of raw materials is raised by 10%-20%, the fermentation cycle is shortened by 4-6 days, and the grain-saving and consumption-reduction purposes of liquor production are achieved.

The invention relates to a preparation method for cumin essential oil with a cooked flavor. The preparation method comprises the following steps of weighing 100 parts by mass of the cuminl adding 5-20 parts of ethanol with a volume concentration of 60-100%; mixing the cumin and ethanol uniformly; sealing; immersing in wine for 4-24 hours at a room temperature, and thus a prepared raw material is obtained; heating the prepared raw material to a temperature of 120-170 DEG C; frying for 10 min-20 min; cooling to a room temperature to obtain a fried raw material; smashing the fried raw material; and extracting with a supercritical carbon dioxide device, thereby obtaining the cumin essential oil with the cooked flavor. The preparation method combines a Chinese herbal medicine processing technology and a supercritical fluid extraction technology. Firstly, cumin particles are immersed in the wine; then cumin particles are fried, so that a unique cooled flavor is produced, and requirements of food industry for different flavors can be met; and finally, the supercritical carbon dioxide extraction technology allows flavor substances of the cumin to be retained to the largest degree and is environment-friendly without pollution. Flavor substance content of a prepared product is high; and fragrance is thick and plump and can last for a long time. The preparation method is more suitable for industrial production and is convenient for use in the food industry.

The present invention discloses a fermented bitter rose hawthorn jam which is characterized in that the jam comprises the following components by weight: 20-30 parts of dry hawthorn, 10-15 parts of dry bitter roses, 0.02-0.04 part of starch sodium octylsuccinate, 0.6-0.8 part of citric acid, 20-30 parts of white granulated sugar, 16-18 parts of honey, 1-1.5 parts of calcium lactate, 0.6-0.8 part of lactic acid bacteria, 0.3-0.5 parts of lactobacillus plantarum and a proper amount of water. The jam produced by fermenting hawthorn and bitter rose is rich in nutrition, unique in flavor, sour, sweet but not greasy, and can be used as compounding ingredients for sweetmeats. The starch sodium octylsuccinate is used to stabilize and firm the active ingredients in hawthorn and rose and to reduce the loss of active ingredient in the production processes. The combination of different-temperature fermentation for different components and intermediate-temperature fermentation for mixture controls the fermentation speed and ensures the sufficiency of fermentation, so that the content of flavor substance is effectively increased.

The disclosure relates to a lactobacillus plantarum ZF611 strain capable of significantly increasing the content of 3-hydroxy-2-butanone in fermentation products during the fermentation stage of soy sauce and / or sauce, thereby increasing the aroma of the soy sauce and / or sauce and increasing the flavor and taste of soy sauce and / or sauce. The lactobacillus plantarum ZF611 provided by the inventionhas the advantage of increasing the content of 3-hydroxy-2-butanone, and the addition does not affect the characteristics of the other ingredients in soy sauce and / or sauce, and does not require post-mixing, that is, the strong flavor of soy sauce and / or sauce is remained and raw soy sauce with overflowing aroma, fresh sweet flavor, mellow taste is provided for brewing soy sauce and / or sauce.

The invention discloses a strain of Acetobacter pasteurianus WH11240754(4B) which can effectively convert ethyl alcohol into acetic acid. The Acetobacter pasteurianus WH11240754(4B) is stored in ChinaCenter for Type Culture Collection, and the preservation number is CCTCC NO:M2019009. The invention further discloses a fruit vinegar fermentation method. The method comprises the steps that the Acetobacter pasteurium WH11240754(4B) is inoculated onto fruit juice obtained through enzymolysis and alcoholic fermentation, and then acetic acid fermentation is conducted. By adopting the acetic acid bacteria and fruit vinegar brewing method, not only is the alcohol conversion rate up to 95% or above, but also the content of flavonoids compounds and flavor substances in fruit vinegar is higher, so that the fruit vinegar has higher nutritional value and stronger aroma taste.

The invention relates to a fermented apricot kernel beverage and a preparation method thereof. The beverage is prepared from sweet almond, syrup or sugar substitutes, and purified water which are used as raw materials, and botanical lactic acid bacteria which are selected for fermentation. The apricot kernel beverage prepared by the invention has the advantages of unique local flavor, rich nutrients and smooth mouthfeel. After the beverage is fermented by botanical lactic acid bacteria, the essential aminoacid level of the apricot kernel beverage is substantially improved, and the apricot kernel beverage after fermentation can substantially reduce contents of total cholesterol (TC) and triglycerides (TG) in the blood lipid of the hyperlipidemia rat and has substantial health care efficacy.

The invention discloses a method for increasing the content of flavor substances in soy sauce, and belongs to the technical field of biological engineering. The method comprises the following steps: screening and separating strains from soy sauce mash, performing screening to obtain a strain of Weissella mesenteroides capable of increasing the content of the flavor substances of the soy sauce, investigating the influence of the Weissella mesenteroides and the zygosaccharomyces rouxii on the content of the flavor substances of the soy sauce by using a universal high-salt liquid-state soy sauce fermentation system, and finding that the joint reinforcement of the two bacteria can significantly improve the flavor substance content of the soy sauce. In the fermentation process of the high-salt liquid-state soy sauce, compared with a control which does not strengthen any strain, the generation amount of flavor substances in a system can be increased by 2.1 times, the total content of organic acids is increased by 72.76%, and the total content of free amino acids is increased by 33.15% by jointly strengthening the Weissella and the zygosaccharomyces rouxii.

The invention discloses composite raw wheat kojis and a production method thereof, and belongs to the technical field of wine brewing. The production process comprises the steps of firstly, according to a traditional koji making method, rolling and crushing wheat, adding water, wetting the material, then dividing the wheat into 3 parts, respectively placing the 3 parts in drum fermenting devices, controlling the temperature, humidity and oxygen content by stages, and culturing to obtain the wheat kojis containing different microflora. The wheat kojis are mixed for use according to a certain proportion, and wine bodies with different flavors and tastes can be obtained. The method is easy to operate, saves manpower and is prone to realization of mechanized operation.

The invention provides a method for preparing Kvas bread concentrate, belonging to the technical field of the Kvas bread concentrate production method. The method comprises the following steps: directly adding a certain amount of water into bread slices; after the bread slices sufficiently absorb water, mechanically stirring the bread slices into small blocks, performing filter pressing after preserving the heat and leaching, collecting filtrate, transferring filter residues into a saccharifying tank, adding a certain amount of water, directly adding immobilized liquifying enzyme, saccharifying enzyme and papain to preserve the heat and hydrolyze in stages, and collecting filtrate; strengthening compound amino acid and honey so as to increase the content of the flavor substances such as furan in Maillard reaction productions by over 1.5 times; and falling film and concentrating until determined solid content, thereby obtaining the Kvas bread concentrate. According to the method disclosed by the invention, the bread extracting process is standardized; the bread is crushed through a wet process, so that the clarity of the product is obviously improved. Two-step extraction and immobilized composite enzymatic hydrolysis are adopted, so that the soluble component extraction rate of the bread is increased by 10%, and thus, the method has significance on improvement of the flavor quality of the Kvas product.

The invention relates to an environment-friendly macrobrachium rosenbergii functional compound feed as well as a preparation method and application thereof, and belongs to the technical field of aquaculture feeds. The feed comprises the following components in percentage by weight: 2%-4% of fermented soybean meal, 6%-10% of cottonseed meal, 6%-12% of rice protein powder, 5%-12% of hydrolyzed chicken hemoglobin, 14%-20% of chlorella, 8%-16% of spirulina, 3%-8% of tenebrio molitor protein, 3.8%-4.8% of sunflower meal, 4%-6% of enzymolysis fish soluble powder, 1.5%-2% of hermetia illucens powder, 0.9%-1.1% of rapeseed oil, 1% of schizochytrium limacinum powder, 0.9%-1.1% of lysolecithin and the balance of water. The feed comprises the following components in percentage by weight: 14-16% of wheat, 4-6% of kelp powder, 1.5% of monocalcium phosphate, 0.6-0.8% of vitamin premix and 0.9-1.1% of mineral premix. The feed is balanced in nutritional value, the breeding effect is not obviously different from that of a feed with normal fish meal and soybean meal content, but the feed remarkably reduces emission of nitrogen and phosphorus in the breeding process of macrobrachium rosenbergii, is a low-carbon and green functional feed product, and can effectively improve economic benefits and ecological benefits.

The invention provides a making method of a salted goose, and belongs to the technical field of food processing. The making method comprises the following steps of (1) slaughtering a live goose, taking out internal organs, thoroughly cleaning the slaughtered live goose, and draining the cleaned live goose; (2) completely immersing the drained fresh goose in pickling brine, applying certain pressure to the uppermost layer, and maintaining the pressure for a period of time; (3) taking out the goose from the pickling brine, performing drying under the condition of natural ventilation or in an artificial ventilation state for a certain time, and under the effect of gravity, discharging the pickling brine which is not absorbed in goose meat; (4) taking out the dried goose, performing heating inboiling brine for a certain time, taking out the heated goose, draining marinade, performing cooling to room temperature, performing sterilization, and performing packaging; and (5) reusing the pickling brine. According to the making method disclosed by the invention, an immersion type one-step marinating making method is adopted, so that the pickling time is shortened, the pickling efficiency isimproved, and material exchange between the goose meat and the marinade is promoted; and besides, the pickling brine is also reused, and the continuity of the flavor of the salted goose is guaranteed.

The invention discloses a sea perch compound feed with a low content of fish meal and a preparation method thereof. The feed consists of the fish meal, a fish meal protein substitute, a fat-source substance, calcium dihydrogen phosphate, minerals, vitamin C phosphate, vitamins, choline chloride and methionine, wherein the content of crude proteins accounts for 36.61-39.85%, the content of crude fat accounts for 7.23-8.57%, and the content of crude ash accounts for 6.55-7.63%. The compound feed can obviously enhance the immune function and disease-resistant, stress-resistant and stress-resistant capability of cultured sea perches, no antibiotics are added, the harmony of nutrition, attractivity, palatability, stress resistance and disease resistance is realized, and the compound feed is beneficial to realizing healthy and safe breeding. The compound feed not only is balanced in nutrient, safe and efficient, but also can greatly increase the content of flavor substances in the bodies ofthe sea perches, no prohibited drugs are contained in the bodies of the sea perches, and the delicious taste of the produced sea perches is similar to that of wild sea perches.

The invention discloses a seaweed and chlorella compound enzyme and a preparation method thereof. The enzyme is prepared from seaweed and chlorella as raw materials through mixed fermentation of saccharomyces cerevisiae and streptococcus thermophilus. The seaweed and the chlorella are compounded to serve as fermentation raw materials, the saccharomyces cerevisiae and the streptococcus thermophilus serve as mixed fermentation strains, the prepared enzyme is high in flavor substance content, mellow and sweet in taste, high in content of antioxidant nutrient molecules such as total phenols and moderate in total acid content, and the defects are overcome that traditional chlorella tablets are poor in eating taste, and seaweeds have fishy smell when being fermented for eating.

The invention discloses a microbial fermented preparation prepared from procambarus clarkia processing wastes as well as a preparation method and an application of the microbial fermented preparation.The microbial fermented preparation prepared from the procambarus clarkia processing wastes is prepared from raw materials of procambarus clarkia processing wastes by synergistic fermentation of lactobacillus, bacillus subtilis YS-45 and saccharomyces S-78. The microbial fermented preparation prepared from the procambarus clarkia processing wastes contains rich multiple probiotics and amino acids, has the content of amino acids up to 56.274 mu g / g and has the advantages that the nutrient value is higher, the application range is wider and economic benefits are greater. The preparation methodof the microbial fermented preparation has the advantages that the processing technology is simple, convenient to operate and low in processing cost, can be used for mass preparation and facilitates industrial production. The microbial fermented preparation prepared from procambarus clarkia processing wastes can be widely applied to the feed field as a raw material and has better economic values and application values.

The invention relates to lactobacillus plantarum ZF611. The strain can obviously increase the content of 3-hydroxy-2-butanone in a fermentation product at the soy sauce and / or sauce fermentation stage, thus fragrance of soy sauce and / or sauce is increased, and the flavor and the taste of the soy sauce and / or the sauce can beare improved. The lactobacillus plantarum ZF611 has the advantage that thecontent of the 3-hydroxy-2-butanone can be improvedincreased, and has the characteristic that after adding, other components in the soy sauce and / or the sauce are not influenced, later-period deploying is not needed, richness and the flavor of the soy sauce and / or the sauce are retained, no security risk exists, and crude oil with the suffusive fragrance, fresh and sweet flavor and mellow and fragrant taste is provided for brewing of the soy sauce and / or the sauce.

The invention discloses a feed special for Bamei pigs of 30-60 days old and a preparation method of the feed. The feed is prepared from corn, rice bran, corn dried full distillers' grains for feeds, wheat, quinoa bran, soybean meal, puffed soybeans, pyrus sinkiangensis fruit residues, stone powder, dicalcium phosphate, table salt, spirulina powder, licorice root powder, potato residues, a zymogenmixture, vegetable oil, a composite premix feed for pigs, jujube powder and a fermented paper mulberry feed. Specially according to the physiological habits and characteristics, digestion characteristics and growth rhythm of the Bamei pigs, all materials containing required nutrient components are prepared into the feed through balanced collocation; and the prepared feed is high in pertinence, balanced nutrients and high digestibility of the Bamei pigs in the growth course can be guaranteed, growth and development of the Bamei pigs are facilitated, immune competence and whole regularity of Bamei pig organisms can be improved, the diarrhea rate of weaned Bamei piglets is reduced, the survival rate of the Bamei pigs is increased, the healthy breeding of the Bamei pigs in northern cold areascan be promoted, and Bamei pork good in meat quality and unique in flavor can be produced.

The invention discloses a preparation method for ultrahigh-concentration wort. The method comprises the following steps: at different temperature rising phases of a wort saccharifying process, sequentially adding a mixture of compound protease and neutral protease, and flavourzyme; after saccharifying, filtering and clarifying wort; adding hops particles with the mass percentage of 0.1%; and after boiling the wort, convoluting and depositing; and adding high malt syrup into the clarified wort and setting to 20oP. According to the method disclosed by the invention, under the condition that an existing saccharifying process of wort is not changed, the contents of extracts and amino acids of the ultrahigh-concentration wort can be improved by more than 5% and more than 50% obviously and respectively; after being fermented, beer has high fermentation degree, ethanol yield and content of flavor substances, so that an ultrahigh-concentration brewing period is shortened greatly and the quality of the ultrahigh-concentration brewed beer is improved.

The invention discloses a strain HSCY 2073 as well as separation and screening thereof and an application of the strain HSCY 2073 in improvement of the flavor and quality of table vinegar. The strain HSCY 2073 is identified as lactobacillus and is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation time is November 21, 2019, and the preservation number is CGMCC No.18982. The strain HSCY 2073 is the lactobacillus which is high in acetic acid and ethanol tolerance, excellent in effect of producing non-volatile acid and high in content of five fruity aroma substances such as acetaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate and ethyl 3-methylvalerate, can adapt to severe environments such as high-acid, high-alcohol and oligotrophic environments for table vinegar brewing, is high in high-acid resistance.The non-volatile acid can be produced to improve the softness of the taste of the table vinegar, meanwhile, the aroma substances such as aldehydes and esters with good aroma can be improved, and finally the overall flavor quality of a table vinegar product is greatly improved.

The invention discloses a thick mash yellow rice wine fermentation process which comprises the following steps: S1, preparing a material A into saccharified mash A, preparing a material B into saccharified mash B, and preparing a material C into saccharified mash C; S2, fermenting the saccharified mash A, adding the saccharified mash B and the saccharified mash C into the saccharified mash A in two times in a fermentation process, and fermenting the saccharified mash A, the saccharified mash B and the saccharified mash C together; and S3, after fermentation is completed, carrying out filteringto obtain clear liquid, namely yellow rice wine. The alcohol content of the yellow rice wine produced by the thick mash yellow rice wine fermentation process disclosed by the invention can be increased to 18 degrees or above from original 13 degrees, and the contents of flavor substances such as beta-phenethyl alcohol and amino acid nitrogen are obviously increased; clean production can be achieved, wine body flavor can be improved, an aging period can be shortened, and the process is suitable for efficient continuous automatic production.

The invention provides lactic acid bacteria LXPLP1 with the preservation number of CGMCC No.21288. The invention further provides sour meat food prepared based on the lactic acid bacteria and a preparation method of the sour meat food. The preparation method of the sour meat food specifically comprises the following steps that: meat and lactobacillus plantarum LXPLP1 are proportioned according to the proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. When the lactobacillus plantarum LXPLP1 is inoculated to sour meat, the fermentation period can be greatly shortened, the growth of harmful microorganisms and the generation of harmful substances are inhibited, and the total bacterial count of escherichia coli is reduced by 98.66% compared with the prior art; the contents of histamine, tyramine, putrescine, cadaverine and beta-phenylethylamine are greatly reduced; the content of ethyl propionate, the content of ethyl butyrate, the content of ethyl hexanoate, the content of ethyl caprylate and the content of ethyl caprate are increased by 3.49 times, 4.11 times, 3.94 times, 1.42 times and 2.40 times respectively; and the flavor and stability of the product are improved, especially the content of ester flavor is increased, and an aroma enhancement effect is achieved.

The invention belongs to the field of microorganisms, and particularly relates to a lactobacillus acidophilus purely apricot kernel fermented beverage and a preparation method thereof. Lactobacillus acidophilus NCU426 is used, and is preserved in the China General Microbiological Culture Collection Center on 9 April 2018, wherein the address of the China General Microbiological Culture CollectionCenter is Institute of Microbiology, Chinese Academy of Sciences at No. 3, No. 1 yard, Beichen Western road, Chaoyang district, Beijing, the China General Microbiological Culture Collection Center isabbreviated as CGMCC, and the preservation serial number is CGMCC NO15572. According to the apricot kernel beverage prepared through fermentation, disclosed by the invention, after fermentation with vegetal lactic acid bacteria, the amino acid content level is significantly increased, and the color, the fragrance, the taste and the shape of the lactobacillus acidophilus purely apricot kernel fermented beverage are greatly promoted.