126results about How to "Increased total ester content" patented technology

The invention relates to a production process of a highly-fragrant health care wine, which comprises the steps of manufacturing, fermentation and distillation of yeasts, storage and blending of raw wine and packaging of finished wine, wherein Aspergillus niger is added and manufactured into mouldy brans in the manufacturing process of yeasts, the mouldy brans are added to a yeast culture medium according to a ratio of 3% and manufactured into mould starters, and the mould starters are manufactured into the yeasts according to an input ratio of 10%; in the fermentation and distillation processes, a yeast culture liquid is spread over fermented grains before cellar entry, and a caproic acid bacterium, methane bacterium co-fermented liquid and a propanoic acid bacterium liquid are spread in the cellar; and other steps are the same with those in the conventional wine brewing process. By adding the propanoic acid bacterium liquid, the caproic acid bacterium and methane bacterium co-fermented liquid which can activate cellar environment and maintain fragrance in the cellar fermentation process, adding the Aspergillus niger in the yeast manufacturing process and combining other improvement measures in the traditional wine brewing production, the invention reduces the generation speed of harmful substances in the cellar, and simultaneously produces multiple active ingredients beneficial to human health, thereby maintaining the fragrance of the traditional wine and greatly reducing the generation of methanol and fusel oil.

The invention provides a phenolic aldehyde foam material which is obtained by foaming and curing a phenolic resin mixture. The phenolic resin mixture comprises the following components in parts by weight: 90-100 parts of lignin modified phenolic resin, 4-8 parts of surfactant, 8-10 parts of flexibilizer, 6-8 parts of foaming agent, 15-25 parts of fire retardant and 25-30 parts of curing agent. The flexibilizer is a mixture of one or more out of glycol, polyethylene glycol, polyvinyl alcohol and polyester polyol with one or more out of nitrile rubber, polyurethane prepolymer and epoxy resin. The curing agent is a mixture of acid, alcohol and water at a mass ratio of (5-7):(1-3):(1-3). According to the phenolic aldehyde foam material, as the special flexibilizer and the curing agent are introduced, the phenolic resin material has higher toughness, density and strength and lower water absorption.

The invention discloses a brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu and belongs to the field of wine spirit brewing. The brewing method comprises the following steps: tartary buckwheat is soaked for 19-24 h, primarily steamed, eluted, secondarily steamed and spread for cooling; high-temperature yeast, whose weight is 1-4% of that of the tartary buckwheat, is added; the Xiaoqu, whose weight is 0.6-1.0% of the tartary buckwheat, is added; the combination is saccharified for 20-30 h; a vinasse is put in a storage cavern; yellow wine, whose weight is 1-3% of the tartary buckwheat, is sprinkled on the vinasse; the vinasse is covered by lotus leaves and fermented for 15-20 d, and distilled to obtain the tartary buckwheat wine. According to the invention, compared with Daqu liquor, the tartary buckwheat wine has the advantages of little yeast consumption amount and short fermenting cycle; compared with Xiaoqu liquor, the content of total acids and total esters is high, the brewed wine has no overwhelming scent, has little stimulation, tastes mellow, and is enriched with 15 amino acids, the highest content of ethyl acetate is 140 mg / 100 ml, and the highest content of ethyl lactate is 192 mg / 100 ml.

The invention discloses a high-tolerance ester-producing yeast strain and application thereof, and belongs to the field of biochemical engineering. The strain is preserved at the China Center for Type Culture Collection, and named as ester-producing yeast BTL-Y01 Hansenula anomala BTL-Y01; the preservation number is CCTCC NO:M2013115; the highest tolerable temperature of BTL-Y01 is 38 DEG C; the proper growth temperature is 32 DEG C; the high-tolerance ester-producing yeast strain is good in acid resistance, and good in growth in the environment of which pH is 1; the proper growth pH is 4; the highest tolerable alcohol strength is 12%; the yield of ethyl acetate, which is stewed, cultured and fermented, is higher than that cultured by a table in an oscillating manner; the wheat saccharified liquid is taken as ester culture medium; and the yield of the ethyl acetate can be up to 3.903g / L. The strain is suitable for making wine; content of ethyl acetate and total ester in white spirit can be improved; the clinical flavor of the aromatic white spirit is improved; the vinosity can be improved; and the economic benefit is also improved.

The invention discloses high-inflaming-retarding modified phenolic resin foamed plastic and a preparation method thereof. The high-inflaming-retarding modified phenolic resin foamed plastic comprises the following raw materials in parts by weight: 100 parts of modified phenolic resin, 5-20 parts of a surfactant, 6-15 parts of a foaming agent, 2-8 parts of an accelerant, 10-20 parts of a flexibilizer and 10-18 parts of a curing agent. The prepared high-inflaming-retarding modified phenolic resin foamed plastic has excellent flame retardant property and is improved to a higher extent in tenacity and strength.

The invention discloses a distillation method and a combined ageing method of solid state brewed liquor, and belongs to the field of liquor brewage. In order to overcome the defects of an existing ageing method, such as long ageing time and insufficient flavor after ageing, the invention provides the distillation method and the combined ageing method of the solid state brewed liquor. The method combines distillation ventilation treatment, enzyme treatment, heating temperature control, ultrasonic treatment and micro-oxygenation to promote association of molecules in the liquor and bump of molecular energy while accelerating generation of flavor substances, so as to promote ageing of the liquor. The ageing method can obviously shorten the ageing of liquor, and the total acid and total ester in the liquor reach the national standard; in addition, the method effectively reduces the content of harmful substances in the liquor, and is suitable for demands of large-scale industrialization. Accordingly, the invention has quite wide market prospects.

The invention discloses application of candida utilis to loquat wine making and also discloses a making method for the loquat wine. The method comprises the conventional steps of pretreating raw materials, performing enzymolysis and fermenting and further comprises the step of inoculating the candida utilis in the fermenting step, wherein in the fermenting step, the inoculation quantity of the candida utilis is 105 to 106 cfu / ml. The invention has the benefits that the candida utilis solves the problem of weak acid-reducing ability of the wine-making yeast and consumes malic acid with stimulating mouthfeel; the candida utilis increases the content of lactic acid and the like in the loquat wine and has soft mouthfeel; and the candida utilis increases the content and the type of ester in the loquat wine, improves the flavor and accelerating the ageing progress of the loquat wine. The method provided by the invention is high in technology implantation performance and simple and convenient in industrialized operation, shortens the ageing period of the loquat wine and improves mouthfeel, color and fragrance.

The invention belongs to the technical field of biological materials and application thereof, and provides a block koji strengthening method capable of reducing the dosage of block koji and improving the quality of vinegar, aiming at solving the problems that vinegar which is brewed by pure block koji has a good flavor, but the saccharifying capability and the alcoholization capability are low and the vinegar yield is low. The block koji strengthening method comprises the following steps: separating fungus strains with high yields of cellulase and amylase; culturing single strains and commonly strengthening the block koji through penicillium chrysogenum and saccharomycopsis fibuligera; carrying out acetic acid fermentation. An exogenous catalyst does not need to be added, the dosage of the block koji is reduced and the utilization rate of raw materials is improved. The block koji strengthening method is simple and convenient to operate; unique flavor and quality of Shanxi traditional mature vinegar are kept, and the product yield is also improved; the quality of the vinegar is improved, the cost is reduced and the benefits are increased. When the block koji strengthening method is popularized and applied, the revolution of a Shanxi traditional mature vinegar process is brought, so that the development of Shanxi mature vinegar industries is promoted and corresponding economic and social results are generated; the block koji strengthening method has a wide application and popularization prospect.

The invention provides a process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials. The process method mainly comprises the following steps: steaming and boiling five types of grains, i.e., sorghum, rice, wheat, broomcorn millet and corn at a high temperature; inoculating red-core Daqu powder of the Shanxi mature vinegar to prepare multigrain multiple-microbe distiller's yeast. The full-distiller's-yeast raw materials are adopted for preparing the vinegar in conjunction with a mature vinegar brewing process. By adopting the developed novel process method for brewing the Shanxi mature vinegar from the multigrain multi-microbe full-distiller's-yeast raw materials, nutrients in the five types of grains are kept effectively, the prepared mature vinegar is improved greatly on the aspects of quality and flavor, and the prepared finished product is clear, transparent and free from precipitate; the equipment investment can be reduced, field construction is reduced greatly, the labor strength is lowered, energy is saved, and intelligent and integral application of a vinegar brewing technology is facilitated better.

The invention provides a method for preparing carboxylic ester. After liquid-phase ionic liquid at room temperature is taken as a catalyst and an extracting agent at the same time to catalyze the reaction of olefin and carboxylic acid to generate carboxylic ester, the generated carboxylic ester is separated from carboxylic acid which does not react. During the whole reaction, the molar ratio of carboxylic acid to ionic liquid to olefin in a reaction system is always kept at 0.2-5:1:0.1-10; absolute pressure is controlled between 0.05 and 5.0 MPa; reaction temperature is controlled between 10 and 110 DEG C; and the space velocity of the carboxylic acid added during the reaction is controlled between 0.1 and 500. The method has the advantages of further rasing the conversion rate of carboxylic acid, reducing production cost and reducing pollution caused for environment.

The invention discloses a method for catalytic aging of wine. The method comprises: microwave treatment, temperature control treatment, oxygen flow treatment and capping treatment. This method combines microwave aging, oxygen aging, natural aging and other methods to promote wine aging. Microwave is a high-frequency oscillating electromagnetic wave, which can add high-frequency oscillating energy to wine, so that The wine also has the same molecular movement as the microwave frequency. Due to the high-speed movement, the molecular arrangement of the wine is changed, thus promoting the aging of the physical properties of the wine, and the temperature control treatment can increase the temperature of the wine, thereby making the wine Accelerates the esterification reaction of acids and alcohols in the wine, making the wine softer, increasing the total ester content, and increasing the aroma of the wine. Oxygen treatment can promote the chemical aging of the wine, and the natural aging of the final cap can make the whole wine body more uniform And stable, after 2-3 months of storage, the sulfide in the wine disappears, and the pungent taste is greatly reduced.

The invention discloses a liquid state liquor distillation method and a combined ageing method thereof, and belongs to the field of liquor brewage. In order to overcome the defects of an existing ageing method, such as long ageing time and insufficient flavor after ageing. The invention provides a liquid state liquor distillation method and a combined ageing method thereof. The distillation technology in the method employs ventilation and temperature control to effectively remove harmful components in the liquor; the ageing method combines distillation ventilation treatment, microbiological treatment, heating temperature control, ultrasonic treatment and micro-oxygenation to promote association of molecules in the liquor and bump of molecular energy while accelerating generation of flavor substances, so as to promote ageing of the liquor. The distillation method and the ageing method can obviously shorten the ageing of liquor, and the total acid and total ester in the liquor reach the national standard; in addition, the methods effectively reduce the content of harmful substances in the liquor, and are suitable for demands of large-scale industrialization. Accordingly, the invention has quite wide market prospects.

The invention provides an aspergillus oryzae ZA127 suitable for vinegar production and also relates to an application of the aspergillus oryzae in increasing the contents of amino acid nitrogen and ester in liquid fermented edible vinegar and comprehensively promoting the flavor and quality of the liquid fermented edible vinegar. The aspergillus oryzae ZA127 provided by the invention is high in protease activity and esterifying enzyme activity and is suitable for producing raw fresh vinegar. The invention also relates to a preparation technology for aspergillus oryzae complex enzyme culture. According to the preparation technology, the amino nitrogen and total ester content in the liquid fermented edible vinegar can be obviously promoted and the taste and flavor of the liquid fermented edible vinegar can be greatly improved.

The invention discloses white spirit distiller grain yeast. The white spirit distiller grain yeast is prepared from, by weight, 30-50 parts of glucose amylase special for high-activity wine brewing, 30-45 parts of rhizopus bran, 5-15 parts of yeast starter, 1-10 parts of white spirit yeast, 1-6 parts of high-temperature-resistant and high-activity saccharomyces cerevisiae, 1-6 parts of high-activity aroma-producing yeast, 1-5 parts of whole-cell esterification yeast enzyme, 1-5 parts of acid protease, 1-5 parts of cellulase and 1-3 parts of medium-temperature alpha-amylase. The technology for adopting the distiller grain yeast for brewing comprises the steps of distiller grain cooling, distiller grain yeast mixing and smashing, distiller grain yeast activating, yeast discharging, fermenting in a tank and liquor steaming, substances such as starch, organic acid and alcohol remaining in white spirit distiller grain can be fully utilized for fermenting, the conversion rate is high, the wine quality is good, operation is easy, and the problems that the existing distiller grain white spirit brewing technology is low in conversion rate, few aromatic substances are generated, the wine quality is poor and the technology is complex are solved.

The invention discloses a saccharomyce sp. ZB412. The saccharomyce sp. ZB412 was preserved in Guangdong Culture Collection Center on December 12, 2018 with a preservation number of GDMCC NO: 60523. The invention also discloses application of the saccharomyce sp. ZB412 to food fermentation. The saccharomyce sp. ZB412 obtained through strain mutagenesis can significantly improve the content of 4-ethyl guaiacol and ethyl acetate in liquid-state fermented vinegar. The saccharomyce sp. ZB412 is high in acid resistance and can significantly increase the utilization rate of raw materials of the vinegar and the content of amino nitrogen and total ester when inoculated into sweet mash for alcoholic fermentation; the prepared vinegar is high in flavor purity, moderate in acidity, outstanding in ester flavor and good in taste and sweetness. The saccharomyce sp. ZB412 can be applied as a fermentation functional bacterium to traditional fermentation industries such as vinegar, soybean sauce and fermented wine as well as the food industry, thereby ensuring that products are outstanding in ester flavor, significantly improving the quality of the products and achieving high operability and economic benefits.

The invention discloses a fermented honey and Clausena lansium liquor and a preparation method thereof. The preparation method of the fermented honey and Clausena lansium liquor includes subjecting seedless Clausena lansium to handpicking, washing and grinding, and adding maceration enzyme and clarification enzyme as well as the honey and yeast to low-temperature fermentation prior to ageing, clarification, non-biological stabilizing treatment, multi-stage blending and freezing and degerming aftertreatment so as to obtain the fermented honey and Clausena lansium liquor. The fermented honey and Clausena lansium liquor has the advantages of rich nutritional substances, high content of fruity substances and esters, high non-biological stability, unique taste and flavor, low methyl alcohol content and high food safety.

A method for enhancing flavor of low-salt soy sauce obtained by solid state fermentation, which solves the problems of the prior low-salt soy sauce obtained by solid state fermentation, including poor flavor, low content of total esters and no ester flavor. The method comprises (1) immobilizing yeast cells with magnetic chitosan microspheres as a carrier to obtain immobilized yeast cells; and (2) inoculating the immobilized yeast cells in soy sauce mash, and fermenting to obtain low-salt soy sauce with enhanced flavor. In the obtained low-salt soy sauce with enhanced ester flavor, the content of total esters is increased by 15-20 wt%, the content of ethyl acetate is increased by 11-20 wt%, and the content of 4-ethyl guaiacol is increased by 12-15 wt%.

The invention relates to a method for utilizing yellow water of white spirit on the basis of microbial cocultivation and belongs to the field of the white spirit. The invention provides a method for comprehensively utilizing the yellow water. By the method, the total ester content of the yellow water can be increased. The method for comprehensively utilizing the yellow water comprises the following steps of: a, mixing 90 to 110 weight parts of yellow water, a proper amount of red yeast rice and ethanol in an amount which is 13 to 16 percent of the weight of the yellow water uniformly, and sealing the mixture at the temperature of between 30 and 40 DEG C for 170 to 190 hours, wherein the adding amount of the red yeast rice is that 3 to 5 U of red yeast rice is added into each gram of the yellow water; b, adding bacterial liquid containing yeast in amount which is 3 to 4 percent of the weight of the yellow water, fermenting for 22 to 26 hours under the ventilation condition, and sealing again; and c, 120 to 140 hours after adding the yeast, adding bacterial liquid containing caproic acid bacteria in an amount which is 4 to 5 percent of the weight of the yellow water to perform sealing fermentation continuously, and recycling various fragrance ingredients in the fermented liquid after fermentation, wherein the total time from the sealing moment in the step a to the last fermentation is 16 to 60 days.

The invention discloses an aspergillus niger strain of a complex enzyme for liquor making, and belongs to the technical field of fermentation. The aspergillus niger strain is collected in China general microbiological culture collection center in July 9, 2015, and the collection number is CGMCC No.11064. Through culture medium optimization, a crude enzyme fluid obtained after 48 hours of solid fermentation contains various enzymes, wherein esterifying enzyme activity is 615.8mg.100mL<-1>, saccharifying enzyme activity is 7828.9U.g<-1>, and cellulase activity is 106.68U.g<-1>. Distilled liquid of esterified liquid obtained through enzymatic synthesis of esterifying enzymes generated from the strain has a typically rich and pure aroma of Luzhou-flavor liquor, and the content of ethyl hexanoate reaches 82.04% of the total flavor component. By the enzymes of the complex enzyme, utilization rate of starch-type substances in liquor-making raw materials, liquor yield and the content of esters in liquor bodies can be increased, liquor body flavors can be improved, high-quality liquor rate can be increased, and development of the liquor making industry can be promoted.

The invention discloses a method for accelerating aging of rum by means of micro-oxygenation and oak chip addition. According to the method, rum brewed by fermenting molasses is subjected to micro-oxygenation treatment and oak chip addition treatment, and the main physicochemical property, a fragrant substance and sense flavor of the stored rum are detected regularly. Esters of the rum treated through the method are increased, wood fragrance is remarkable, the rum has a special fragrance type and an outstanding style, in the drinking process, the rushed and spicy mouthfeel is avoided, and after drinking, fragrance lingers in a wine glass. By means of the method, fusel alcohol content is reduced, the content of the esters and high alcohols is increased, the aging period is shortened effectively, and the effect of fast aging is achieved.

The invention discloses a method for brewing blending mature vinegar by applying an immobilized targeted multi-microorganism strain. The method comprises the following steps of: carrying out co-immobilization treatment on the targeted strains separated out from the yeast for making hard liquor, and then adding the cultured seed mash obtained through the cultivation and fermentation of the co-immobilization strains instead of part of yeast for making hard liquor to the liquid state thick mash alcoholic fermentation stage and solid state alcoholic fermentation process for mature vinegar brewing,wherein the co-immobilization strains are alternated and subjected to enzyme system complementary in the fermentation process and are synergistically fermented in the alcohol fermentation stage and the acetic fermentation stage, so that metabolites are rich in the end of fermentation, and the mature vinegar is sour, soft and palatable and has mellow taste.

The invention discloses a liquor aging device for liquor production. The liquor aging device comprises a support, a precision filtration cylinder, a liquid feeding device and an aging cylinder. The left side of the top end of the support is provided with the precision filtration cylinder. The lower end of the right side of the precision filtration cylinder is connected to the liquid feeding device through a liquid conveying pipe. The right side of the liquid feeding device is provided with the aging cylinder. The bottom end of the aging cylinder is fixed to the right side of the support top end through support legs. The liquor aging device for liquor production utilizes supersonic wave and ozone to realize aging treatment on liquor, can be simply and conveniently used, has good aging effects and high aging efficiency, can be used for liquor filtration and disinfection and can be simply and conveniently operated.

A preparing method for a co-immobilized enzyme for accelerating aging and clarifying Shanxi aged vinegar comprises the steps that an esterifying enzyme solution and a saccharifying enzyme solution are prepared; then, sodium alga acid and xanthan gum are taken at the mass ratio of 5:1 to be prepared into a carrier material, the carrier material is dissolved with 55-60-fold water with the temperature of 50-60 DEG C by mass, a quantitative esterifying enzyme is added at the room temperature, and the mixture is evenly stirred and then subjected to standing; after bubbles completely disappear, the mixture is slowly dripped into a calcium chloride aqueous solution with the concentration of 2% at the condition of 4-5 DEG C, and particles are generated after curing is carried out for 1 h; the particles are filtered out with two-layer gauze, washed 3-5 times with an acetic acid-sodium acetate buffer solution with the pH being 3.6, calcium chloride on the surface is removed, moisture on the surface is absorbed away, and a particle immobilized enzyme with the diameter ranging from 2.0 mm to 2.3 mm is prepared; the immobilized enzyme is put into the saccharifying enzyme solution for adsorption for 6-7 h with the mass volume ratio of 1:1; then the particles are filtered out with gauze and washed 3-5 times with an acetic acid-sodium acetate buffer solution with the pH being 4.6, the enzyme solution on the surface is removed, moisture on the surfaced is absorbed away, and the co-immobilized enzyme is prepared.

The invention discloses a preparation method of 2-chloroethyl phosphate 2-(2-chloroethyl) ester by rearrangement reaction. The method adopts an n-stage stepped tank continuous reaction. The 3-(2-chloroethyl) sub phosphate ester first enters the first-stage rearrangement kettle at a flow rate of 0.5 to 0.9 m3 / h. The 3-(2-chloroethyl) sub phosphate ester is heated to 140-150 DEG C under normal pressure in a class 1 rearrangement kettle. Then, the material is taken out from the outlet of the first-stage rearrangement circulator pump into the second-stage rearrangement kettle. The temperature of the material is increased by 5 to 10 DEG C under normal pressure. Then the material is taken out from the 2-stage rearrangement kettle and the operation is repeated until entering the n stage rearrangement kettle, and n is an integer from 3 to 6. The invention also discloses an ethephon preparation method. The method comprises the above process for 2-chloroethyl phosphate 2-(2-chloroethyl) ester by rearrangement reaction. The method makes the rearrangement reaction temperature easier to control, with more complete and thorough rearrangement reaction. The conversion of 3-(2-chloroethyl) subphosphate ester and the yield of 2-chloroethyl phosphate 2-(2-chloroethyl) ester can be increased.

The invention discloses a method for preparing sweet Chinese yeast and aims to solve the problems that conventional sweet Chinese yeast is complex in preparation process, high in production cost, low in trail rice wine yield and total ester content, insufficient in rice wine taste and pale in flavor. According to the technical scheme, the method comprises a step of mixing and culturing the following raw materials in parts by weight with water: 900-1000 parts of early rice flour, 60-80 parts of rice bran, 60-80 parts of moso bamboo shoots, 30-40 parts of flaccid knotweed herb, 20-30 parts of a rhizopus starter, 3-5 parts of ester producing yeast and 3-5 parts of brewer's yeast. The method is simple in process, low in production cost, high in trail rice wine yield and total ester content, sufficient in rice wine taste and sweetness and good in flavor.

The invention discloses a method for extracting a high-ester seasoning liquid from after-run and belongs to the field of recovering a white spirit fermentation by-product. The method comprises the following steps of selecting after-run raw materials, pretreating the after-run raw materials and extracting and separating the high-ester seasoning liquid. The high-ester seasoning liquid is complex liquid comprising a plurality of flavor components such as ethyl caproate as a main flavor component, has the advantages of high ethyl caproate content above 250g / L, low long-chain higher fatty acid ethyl ester content, no color, transparent character, and thick, pure and appropriate fragrance, and can be used for white spirit blending thereby obviously improving white spirit quality. The high-ester seasoning liquid is extracted from after-run obtained by special material selection of a white spirit fermentation by-product. In the whole method, the high-ester seasoning liquid does not contact with any chemical reagents and is a natural seasoning liquid.

The invention provides a method which takes PVA (polyvinyl alcohol) as a membrane material and adds PEG (polyethylene glycol) to form a novel asymmetric structure PVA pervaporation membrane through crosslinking and the catalysis-pervaporation membrane is prepared on the basis of the asymmetric membrane. The preparation method belongs to the technical field of membrane separation and comprises thefollowing steps: dissolving the PVA in water, taking the PEG as additive, taking isopropanol for a gel bath, applying an immersion precipitated phase conversion method to prepare the asymmetric PVA membrane, taking glutaraldehyde as cross-linking agent to carry out membrane cross-linking, and dipping the asymmetric PVA membrane in the alcoholic solution of 5-sulfosalicylic acid to apply a chemicalreaction method to prepare the PVA asymmetric catalysis-pervaporation membrane of which the surface and the hole contains a sulfonic acid group. The novel membrane prepared by the invention has the advantages of high flux, good separation effect, high catalytic property and simple technology and has a relatively good application value in ethyl acetate dehydration and acetic acid and ethyl alcoholesterification reaction.

The invention discloses a method for improving the quality of mechanized Shaoxing rice wine, and belongs to the field of yellow wine brewing. The method disclosed by the invention adopts two strains of Saccharomyces cerevisiae and sacchromycopsis fibuligera screened from Shaoxing rice wine yeast to prepare special mechanized rice wine distiller's yeast so as to improve the aroma and taste of the mechanized Shaoxing rice wine, and adopts raw wheat as raw material, and wheat koji prepared from aspergillus oryzae SR-201 with late sporulation as special mechanized yelow wine wheat koji to reduce the bitterness of mechanized Shaoxing rice wine, so as to improve the quality of mechanized Shaoxing rice wine. The indexes of Shaoxing rice wine brewed by the invention all meet the requirements of national standards of Shaoxing rice wine, the substance content of higher alcohol and aldehyde is reduced, and the ester content is increased to some extent, so that the Shaoxing rice wine brewed by theinvention is mellow, the bitterness is significantly reduced and the sensory quality is significantly improved.

The invention discloses a method for producing 2-methyl-4-chlorophenoxyacetic acid esters. 2-methyl phenoxyacetic acid is reacted with chlorine introduced into an alcoholic solvent (corresponding to the alcoholic part of an ester target product) to form finished products of the 2-methyl-4-chlorophenoxyacetic acid esters in the presence of phenothiazine and dimethylamino pyridine catalysts. The 2-methyl phenoxyacetic acid is reacted in a reaction kettle, and the finished products of the 2-methyl-4-chlorophenoxyacetic acid esters can be directly produced without separation of the intermediate 2-methyl-4-chlorophenoxyacetic acid. The total yield of the finished products of the 2-methyl-4-chlorophenoxyacetic acid esters is improved to over 92 percent, and the content of effective ingredients is improved to over 93 percent.

The invention provides a fruity and fruit-color wash-free spray type disinfectant and a preparation method thereof. The fruity and fruit-color wash-free spray type disinfectant is prepared from the following raw materials in parts by weight: 140-160 parts of 75% vol alcohol, 20-30 parts of edible fruity essence, 20-30 parts of food colouring, 50-60 parts of glycerol, 15-25 parts of lactic acid, 10-15 parts of a sterilization synergist A, 7-13 parts of a sterilization synergist B and 60-80 parts of distilled water. In the invention, ultrasonic waves can enhance molecular activation energy of methanol, normal propyl alcohol, isoamyl alcohol, acid, ester and other substances in 75% vol alcohol and improve the mutual collision probability among molecules, so that reactions such as esterification, condensation and redox are accelerated, the content of ester substances in the alcohol disinfectant is increased, the aromatic odor of the alcohol disinfectant is stronger, and the experience feeling of a user in the disinfectant using process is improved.