65results about How to "Raise the alcohol content" patented technology

The invention discloses a wine-making preparation method adopting litchi fermentation. The method comprises the following steps: adopting pollution-free excellent quality litchi pulp to make fruit juice concentrate by means of a low-temperature ice-crystal method or a membrane concentration method, and blending the fruit juice concentrate with high dry wine; adding highly concentrated fruit juice frozen by the low-temperature ice-crystal method or the membrane concentration method into the mixture to keep the typical aroma of litchi fruit wine; adopting yeast strain, lactic acid strain and acetic acid strain to carry out multi-strain coordinated fermentation and adjusting the fermentation conditions; accelerating fermentation and conversion by fruit sugar and glucose cooled after high-temperature acid conversion of sucrose to improve the quality of fermented wine liquid; making use of ultra low temperature cryoprecipitation and triple filtration sterilization to solve the problem of deposition of products during storage and transportation; and adopting non-thermal sterilization filtration and concentration membrane technology to avoid the influence on fruit wine quality caused by thermal sterilization. The wine-making preparation method can obtain a natural litchi fermented wine product with palateful quality.

The invention discloses a method for co-producing ethanol, acetone and butanol by lignocellulose biomass. The method comprises the following steps: (1) crushing a lignocellulose material, and placing the crushed lignocellulose material in ammonia water solution and soaking to obtain a mixture; (2) carrying out solid-liquid separation on the mixture obtained in the step (1), and carrying out an explosion treatment on solids to obtain explosion residues; (3) placing the explosion residues in water, uniformly mixing, adding enzyme solution, saccharifying, inoculating the activated saccharomyces cerevisiae solution, and carrying out synchronous saccharifying fermentation; (4) then inoculating the activated clostridium beijerinckii solution in a fermentation tank, and fermenting to obtain fermentation solution; and (5) carrying out reduced pressure distillation on the fermentation solution to obtain crude ethanol, acetone and butanol, and further rectifying and dehydrating to obtain absolute ethanol, acetone and butanol. Through the method disclosed by the invention, the ratio of the three products of ethanol, acetone and butanol is reasonable; because the alcohol content is high due to high-concentration material saccharifying, and the by-products of ABE fermentation can be separated from butanol simultaneously, the distillation cost is reduced due to the increase of organic solvents.

The invention discloses a vitis heyneana wine preparation method. Vitis heyneana wine is prepared from, by weight, 80-100 parts of vitis heyneana, 20-30 parts of saccharose and 3-5 parts of saccharomyces cerevisiae. The vitis heyneana wine preparation method includes the steps of stemming and crushing fresh mature vitis heyneana to prepare vitis heyneana juice, adding the saccharose and sulfur dioxide into the vitis heyneana juice, inoculating the saccharomyces cerevisiae, and performing alcoholic fermentation at the fermentation temperature of 22-25 DEG C for 3-5 days hermetically so as to obtain primary fermentation broth; fermenting the primary fermentation broth in a hermetic vessel at the fermentation temperature of 25-28 DEG C for 20-30 days so as to obtain secondary fermentation broth; fermenting the secondary fermentation broth in the hermetic vessel for fermentation for 6-8 months until wine sediments sink naturally so as to obtain raw vitis heyneana wine; freezing, clarifying, filtering and sterilizing the raw vitis heyneana wine so as to obtain a finished product. The vitis heyneana wine preparation method has the advantages that final alcoholicity of the vitis heyneana wine product is increased, so that the vitis heyneana wine is mellower and fuller in taste, and the original healthcare effect of a vitis heyneana fruit wine product is kept.

The invention relates to a brewing method of sea cucumber beer. The sea cucumber beer is prepared by sea cucumber zymolyte preparation, wort preparation, primary fermentation and secondary fermentation processes, and sea cucumber zymolyte is added in the wort preparation boiling process and before secondary fermentation respectively. The sea cucumber zymolyte prepared by the method is extremely low in lipid substance content, proteins and polysaccharide are separated through enzymolysis, macromolecular proteins are decomposed into micromolecular polypeptide and amino acids, wine turbidity caused by the macromolecular proteins is avoided, rich nutrient substances are provided for yeast, and beer can form rich foams lasting in cup hanging; and meanwhile, sea cucumber polysaccharide and polypeptide contained in the beer provide rich nutritional value for the beer. The sea cucumber beer is clear, transparent, free of impurities, mellow and unique in taste and attractive in fragrance, and not only has the fragrance of malt and hops, but also has the fragrance of sea cucumber saponin; sea cucumber polypeptide and sea cucumber polysaccharide contained in the sea cucumber beer endow the sea cucumber beer with health-care functions of resisting cancer, resisting oxidation, enhancing immunity and the like.

The invention relates to a brewing process of black wine. The black wine is prepared through the conventional brewing steps of: soaking raw materials; crushing; proportioning; steaming; cooling; mixing fermented grains; feeding in a cellar to ferment; and filtering. According to the brewing process, a method of steaming for many times is adopted in the steaming process, so that the internal raw materials are enabled to be uniformly heated and fully steamed in a short time, the energy is saved, and the wine yield of the raw materials is increased.

The present disclosure includes a method for processing a beer stream for the recovery of oil. The method include a step of extracting oil from a beer stream into an organic phase comprising an organic solvent to provide in the organic phase at least a portion of the oil. In general, a beer stream refers to a composition containing alcohol, water, oil, and particulates, and can be a result of a fermentation process. When the beer stream is a beer stream from a fermentation process, it can be referred to as a fermentation broth even if it is no longer being subjected to fermentation. The beer stream can contain other components commonly found in a stream coming off a fermentation process such as, for example, glycerol and acetic acid. A method for producing ethanol, and an ethanol production facility are provided.

The invention discloses a method for producing alcohol through solid fermentation on mixed waste molasses containing cellulose substances, belonging to the technical field of alcohol production and aiming to solve the problems of high production cost and high difficulty in treating pollution caused after production. The method comprises the following steps of crushing one or more of crop straws containing cellulose substances to obtain a crop straw raw material; preparing a yeast mash; mixing the yeast mash and waste molasses to obtain a mixture A; mixing the mixture A and the crop straw raw material to obtain a mixture B containing 15-30% of sugar; automatically and continuously fermenting the mixture B through a fermentation tank to obtain a solid fermentation finished mash; continuously feeding the solid fermentation finished mash into an alcohol distillation machine to distil diluted alcohol out; and treating the diluted alcohol by using a rectifying technology to obtain a finished product of alcohol. According to the method disclosed by the invention, different crops are selected as raw materials in different crop harvest seasons, so that the production cost is low; a proper amount of waste molasses is added, so that the fermented alcohol content is high; solid fermentation is adopted, so that no liquid distiller grains are generated, and no distiller grain pollution is caused.

The invention relates to a preparation method for stingo. The preparation method comprises the following steps: A, preparation of high-concentration wort: adding crushed malt into a saccharification pot for saccharification, adding beta-amylase, calorie enzyme and alpha-amino acid, then subjecting obtained wort to filtering, boiling the wort having undergone filtering in a boiling pot, adding hops and fermentable sugar, pumping the obtained mixture into a whirlpool settling tank for whirlpool settling and then carrying out cooling so as to obtain the high-concentration wort; B, fermentation: adding the high-concentration wort into a fermentation tank, inoculating the fermentation tank with common beer yeasts, carrying out fermentation until the flavor and taste of beer are produced, supplementing sugar into the fermentation tank, then inoculating the fermentation tank with high-fermentation-degree yeasts for secondary fermentation and continuing fermentation of residual sugar to produce alcohol until the alcohol content of the fermentation tank reaches 18%; and C, filling of a finished product. The preparation method is simple in process; and the prepared stingo has unique taste, obvious fragrance of malt and hops, intense and rapidly-vanishing bitter taste, high alcohol content and good market prospects.

The invention discloses a preparation method of baits for improving the fishing efficiency. The preparation method comprises the following steps of uniformly mixing pearl barley, oat powder, sesame seed meal, fermented tea seed meal, fermented peanut meal, corncob powder, straw powder and fermented glutinous rice, then standing, adding an EM (effective microorganism) bacterium solution, uniformly mixing, putting into a freshness protection package, and fermenting to obtain a mixed material A; performing cold air drying on blood worms, earthworms, whitebait, freshwater shrimps, cicada pupa, cadelle, fly maggots, bean worms, moina, minced fillet and snails, and then smashing to obtain a mixed material B; mixing anise, rhizoma polygonati, fennel, elsholtzia, tuckahoe, hawthorn, dried orange peel, spina date seed, liquorice, angelica sinensis, honeysuckle and radix bupleuri, and then smashing to obtain traditional Chinese medicine powder; adding the traditional Chinese medicine powder into rice wine, uniformly mixing, and then standing for 3 to 4 days, so as to obtain a mixed material C; uniformly mixing the mixed material A, the mixed material B and the mixed material C, then spraying, performing mechanical pressure accumulated processing, and then drying, so as to obtain the baits for improving the fishing efficiency.

The invention discloses a method for preparing low-sugar-content enzyme by using fed-batch fermentation. The method for preparing the low-sugar-content enzyme by using fed-batch fermentation comprisesthe following steps: firstly, performing fermentation on a mixture of a high-sugar-content fruit and vegetable stock fermentation solution and a freshly beaten fruit and vegetable juice so as to obtain a low-sugar-content fermented fruit and vegetable solution; and then, adopting a fed-batch fermentation method so as to continuously performing fermentation on a mixture of the high-sugar-content fruit and vegetable fermentation solution and the low-sugar-content fermented fruit and vegetable solution, and thus, the low-sugar-content enzyme is continuously prepared. The method for preparing thelow-sugar-content enzyme by using fed-batch fermentation is simple in production method, short in fermentation cycle, low in cost, and reduced in pollution risk; moreover, influence of seasons on fruit and vegetable production is avoided so that the problems of discontinuous production, as well as inhibition on bacillus aceticus growth caused by high sugar content, and so on are solved. The method for preparing the low-sugar-content enzyme by using fed-batch fermentation is suitable for large-scale industrial production; moreover, the method is also of great significance to the enzyme industry.

The invention provides a method for increasing the alcohol content of high-salt diluted soy sauce mash, belonging to the field of high-salt diluted soy sauce making and aiming to solve the technical problem that the content of alcohol generated in existing high-salt diluted soy sauce fermentation processes is low. The method comprises the following steps: controlling the reaction temperature at 28-31 DEG C for fermentation for 7 days after adding wine producing yeast with cell count of 0.35-0.45 billion / ml and germination rate of 18-20% to soy sauce mash, intermittently airing for 7-8 hours on the same day of addition and the next day, airing for 3-5 minutes every day on the third-fifth days and then raising the temperature to 32-33 DEG C for further fermentation reaction till the 75 day, wherein the air column is so high that the soy sauce mash can be stirred. The alcohol content of the soy sauce mash can be more than 2.5ml / 100ml by adopting the method.

The invention discloses a disaccharide trehalase gene and application thereof. The nucleotide sequence of the disaccharide trehalase gene TH3155 is represented by SEQ ID NO:1, the gene can be used forproducing trehalase TH3155 and contains 1056 amino acids, and the amino acid sequence of the gene is represented by SEQ ID NO:2. Trehalase is capable of degrading trehalose into glucose. By adding acertain amount of trehalase in the fermentation production process of alcohol, seaweed produced in a metabolism process can be hydrolyzed into glucose for use by alcohol yeast, so that the yield of alcohol is increased, meanwhile, the residue of trehalose in alcohol fermentation wastewater is reduced, and the treatment cost of the alcohol fermentation wastewater is lowered.

The invention relates to a production method of astringency-removed persimmon wine. The production method is characterized in that temperature regulation and ultrasonic processing are combined to remove the astringency of persimmons, component regulation is performed on clear persimmon juice obtained through enzymolysis and filtering, and then fresh saccharomyces cerevisiae is added to perform fermentation under 28 DEG C so as to produce the fermented persimmon wine. The production has the advantages that the method is simple, practicable, effective, capable of lowering persimmon astringency removing difficulty and capable of solving problems such as persimmon fruit waste and insufficient profits; the astringency-removed persimmon wine produced by the method is clear, transparent, coordinated in fruit fragrance, short in production cycle and outstanding in wine body style.

The invention mainly relates to the technical field of food processing, and discloses a preparation method of pumpkin seeds, comprising: freezing, enzymatic hydrolysis, fermentation, drying, and packaging; Moderate sweetness, without any additives, increase the new varieties of pumpkin seeds on the market, meet the needs of consumers, increase the added value of pumpkin seeds, and increase economic income by 13.4%; first put the pumpkin seeds in the soaking liquid for room temperature soaking, soften Pumpkin seed shells, to avoid pumpkin seeds cracking during freezing, thaw naturally after freezing, so that the soaking liquid can penetrate into pumpkin seeds, increase the flavor of pumpkin seeds, avoid greasy feeling, and at the same time can destroy the crude fiber structure of pumpkin seed shells, reducing the hardness of pumpkin seed shells .

The invention belongs to the field of the parmacology of the traditional Chinese medicine and specifically discloses application of Pien Tze Huang and a preparation thereof in preparing medicines for treating alcoholic liver injury. Pien Tze Huang is capable of improving the inflammatory response of the liver having alcoholic liver injury, and remarkably reducing blood fat and serum transaminase, and has remarkable curative effect in the aspect of treating the alcoholic liver injury, so that a scientific basis is laid for the clinical application of Pien Tze Huang in the aspect of treating the alcoholic liver injury.

The nutritious mixed fermented wine with low alcohol content is made through the following steps: cooking the wine material; mixing cooked wine material, sugar, yeast, saccharifying enzyme and water to prepare primer; mixing the rest cooked wine material with rice wine, alcohol and the primer for the first fermentation; adding alcohol and secondary fermenting; filtering and ageing. The nutritious mixed fermented wine has rich nutrients, no precipitate, mellow fragrance and health function of promoting blood circulation to disperse blood clots.

The invention mainly relates to the technical field of wine processing, and discloses a liquid-state fermentation method of Baijiu. The method comprises the steps of raw material treatment, fermented grain preparation, primary fermentation, secondary fermentation, tertiary fermentation, nutrition fermentation, new wine distillation and finished product packaging. The method is simple; the obtained Baijiu has the fragrant and mellow mouthfeel; the total ester content is 2.74g / L; after the distillation, the Baijiu can be directly drunk; the work procedures are simple; the Baijiu production can be expanded; the economic income is improved by 23.2 percent; a small amount of edible alkali solution is added into the raw materials; freezing and stir-frying are performed; the raw material curing can be accelerated; the fragrance is enhanced; the mouthfeel is mellow; the fermented grains are added into a fermentation pool to be fermented in three times; the fermentation time can be shortened, so that the fermentation of the fermented grains can be sufficient; the alcohol content is increased, so that the mouthfeel is mellow and plump; after the three times of fermentation, traditional Chinese medicine is added for fermentation; the nutrition and the health care ingredients of the Baijiu are improved; the fragrance is increased; during drinking, the alcohol effect dispelling speed can be accelerated; the harm to the human body is reduced; the human body immunity is enhanced; the functions of each organ is harmonized.

The invention discloses pitaya and apple complex health care fruit wine and a preparation method thereof. The preparation method comprises the following steps: step one, preparing pitaya pulp, and protecting the color through lemon juice; step two, preparing apple pulp, and protecting the color through lemon juice; step three, mixing the pulp, adding pectinase and cellulase, adding citric acid to adjust PH, performing enzyme deactivation after enzymolysis, and performing filtering to obtain mixed juice; step four, concentrating the mixed juice through a vacuum decompression concentrator; step five, fermenting the concentrated mixed juice, and performing sterilization and filtering, so as to obtain the fruit wine. The fruit wine effectively utilizes apple peel and pitaya peel, reduces resource waste, increases the nutrition and other beneficial functions of the fruit wine because the pitaya peel contains rich cyaniding with oxidation resistance efficacy, increases the sugar content through concentration of juice, so as to achieve the condition of fermentation, does not add additional sugar to adjust the sugar content, is beneficial to the subsequent alcoholic fermentation, and improves the alcohol content.

This invention disclosed a method for preparing low-sugar vegetable and fruit enzyme product comprising obtaining a fruit or / and vegetable as a material; fermenting the material for at least three times sequentially, and producing an enzyme product, wherein the first fermentation is yeast fermentation, the second fermentation is acetic acid bacteria fermentation and the third fermentation is lactic acid bacteria fermentation; and the sugar content of the enzyme product is less than 5 wt %, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5 wt %.

The invention discloses purple sweet potato wine with beauty maintaining and body slimming effects. The purple sweet potato wine is made from purple sweet potatoes, purple sweet potato vines, lycium ruthenicum fruit, herba dracocephali tangutici, glycyrrhiza inflata roots, calligonum fruit, sago cycas roots, rhodiolae roots, gymnadenia conopsea, herb of liparis nervosa, adder's tongue herb, wedelia wallichii less, isomaltooligosaccharide, sucrose, lactic acid bacteria, Angel yeast, vitamin C and a complex enzyme by weight. According to the purple sweet potato wine with the beauty maintaining and body slimming effects, the wine body is clear, the alcohol content is low, deep processing routes of purple sweet potatoes are increased, and the economic income is increased by 14.3%; the purple sweet potato vines are pulverized to be subjected to microbial fermentation together with the purple sweet potatoes and traditional Chinese herbs, effective ingredients are fully combined, and therefore the effects of maintaining beauty, caring the skin, losing weight, slimming a body, enhancing the immunity, preventing and treating cardiovascular and cerebrovascular diseases, protecting the liver and the stomach, delaying senescence and inhibiting and resisting cancers can be achieved; the purple sweet potatoes are fermented through the lactic acid bacteria and the yeast, therefore, the pH value of the wine body is regulated, the alcohol content is increased, and the fragrance is harmonious and strong; by means of low-temperature freezing treatment and micropore filtration membrane filtration, the stability of the wine body is improved, and the shelf life is prolonged to 16 months to 18 months.

The invention provides a fruity yellow rice wine prepared from a fruit juice as a main brewage material and a brewage method thereof. The brewage method comprises the following steps of boiling rice and malt, adding Chinese yeast, a fruit juice and wheat koji into the boiled rice and malt, carrying out primary fermentation, adding white sugar, 60 degrees of liquor and wheat koji into the fermentation product, carrying out secondary fermentation, and carrying out low-temperature ageing and clarification filtration. The fruity yellow rice wine has the advantages of rich nutrition, clearness, transparency, bright color, sour-sweet taste, heavy bouquet, low alcohol content and mellow taste. The brewage method has simple and unique processes and is suitable for yellow rice wine brewage manufacturers in the north and south of China.

The invention discloses a functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique which comprises the following steps: (1) juice preparation and alcohol fermentation: by using fresh Vitis heyneana as a raw material, removing stems, crushing, preparing a Vitis heyneana juice, adding isomaltooligosaccharide and sulfur dioxide into the Vitis heyneana juice, inoculating wine active dry yeast, carrying out alcohol fermentation, adding edible alcohol to terminate the fermentation and regulate the alcohol content, and filtering to obtain a Vitis heyneana wine base; (2) storing and aging the Vitis heyneana wine base; and (3) stabilizing treatment: after finishing aging the Vitis heyneana wine base, freezing, fining, and filtering to obtain the product. By using the Vitis heyneana and isomaltooligosaccharide as raw materials, the prepared wine has agreeable sweetness, tastes smooth and mellow, maintains the original health-care effect of the Vitis heyneana fruit wine product, and effectively integrates the health-care effect of the isomaltooligosaccharide into the Vitis heyneana fruit wine, thereby effectively enhancing the quality and technical content of the Vitis heyneana fruit wine product.

The invention relates to health wine and particularly relates to a preparation method of ginseng-cordyceps militaris-snow lotus health wine. The ginseng-cordyceps militaris-snow lotus health wine is prepared from the following raw materials in parts by weight: 100-300 parts of ginseng, 100-300 parts of cordyceps militaris, 100-300 parts of snow lotus, 60-260 parts of rhizoma polygonati, 60-260 parts of rhodiola rosea, 60-260 parts of honeysuckle, 40-240 parts of wolfberry fruit, 40-240 parts of fructus rubi, 40-240 parts of semen cuscutae, 20-220 parts of oyster, 20-220 parts of semen plantaginis and 20-220 parts of semen allii tuberosi. The preparation method comprises the steps of sorting the raw materials, cutting into slices, putting the slices into a clean container, adding world famous wine or common wine with the weight equal to 6-26 times of the total weight of the raw materials, sealing, carrying out cold soaking for 60-100 days, and extracting the supernate, so as to obtain the luxury or common ginseng-cordyceps militaris-snow lotus health wine. The health wine can be drunk at dinner and can be externally applied to channels and points, and the mellifluent wine with totally dispersed alcohol which is poured into a cup three days before can be externally applied to people who is not suitable for drinking wine; the health wine can meet the requirements of different levels of crowds; the health wine has the health functions of regulating and nourishing yang vital energy, recovering youth and prolonging life; and ginseng-cordyceps militaris-snow lotus health foot-soaking powder can be prepared by airing and grinding wine residues of the health wine and has the efficacies of nourishing yang, warming kidney and promoting sleep.

The invention discloses yellow wine composite wheat koji and a preparation method and application thereof, and belongs to the field of yellow wine fermentation. The yellow wine composite wheat koji consists of saccharification type wheat koji and fermentation odor production type wheat koji, and is prepared through fermentation with rhizopus oryzae Q303, a Su 16 bacterial strain, bacillus licheniformis and K yeast. The two kinds of wheat koji are added in a certain proportion, so that yellow wine having different sugar degrees and alcohol contents can be obtained. The obtained yellow wine is high in yield of amino-acid nitrogen, prominent in main body odor type and high in alcoholic strength. Compared with traditional wheat koji, the yellow wine composite wheat koji is low in consumption,high in efficiency and good in wine quality.

The invention provides skin mucous membrane disinfection liquid and a preparation method thereof. The skin mucous membrane disinfection liquid contains the following raw materials: chlorhexidine acetate, PEG400, Tween-80 and a peppermint extract as well as solutions including purified water, alcohol and a traditional Chinese medicine extracting solution. The preparation method comprises the stepsof dissolving the raw materials into the solutions, so as to obtain the skin mucous membrane disinfection liquid, wherein the traditional Chinese medicine extracting solution is medical liquid extracted from the following traditional Chinese medicines: chrysanthemum morifolium, honeysuckles, peppermint, fructus cnidii, radix sophorae flavescentis and radix stemonae, and CTAB is added into the extracting solution. The innovation point of the experiment is the addition of CTAB, a cationic surfactant is combined with most anion substances in the extracting solution to generate large-particle substances, and the large-particle substances can be easily removed during fine filtration, so that a cationic environment is created; chlorhexidine acetate belongs to a cationic substance, so that the addition of effective components is facilitated; and alcohol is added for alcohol precipitation so as to remove components insoluble to the alcohol. The skin mucous membrane disinfection liquid finishedproduct prepared by virtue of the preparation method is relatively high in alcohol content, so that the generation of insoluble substance during the compounding is avoided.

The invention discloses a process for fermenting vinegar by immobilized saccharomyces cerevisiae hansen. The process comprises the following steps: (1) preparing immobilized aspergillus niger, saccharomyces cerevisiae and acetobacter aceti cells; (2) carrying out cell enhanced proliferation on the immobilized aspergillus niger, saccharomyces cerevisiae and acetobacter aceti; (3) carrying out continuous fermentation by utilizing each immobilized cell; and (4) carrying out vinegar sprinkling and aging on a vinegar culture obtained by fermentation to obtain table vinegar with different flavors. The process solves the problems of slow fermentation, low starch utilization rate, low export rate and high production cost in table vinegar brewing. Meanwhile, the immobilized microbial cell technology is adopted in the whole process; compared with traditional yeast ethanol fermentation, the process has the advantages of being high in infectious microbe resistance, short in fermentation time, highin fermentation efficiency and the like, the equipment utilization rate and ethanol yield can be effectively increased, and cost is reduced.

The invention discloses a wine-making preparation method adopting litchi fermentation. The method comprises the following steps: adopting pollution-free excellent quality litchi pulp to make fruit juice concentrate by means of a low-temperature ice-crystal method or a membrane concentration method, and blending the fruit juice concentrate with high dry wine; adding highly concentrated fruit juicefrozen by the low-temperature ice-crystal method or the membrane concentration method into the mixture to keep the typical aroma of litchi fruit wine; adopting yeast strain, lactic acid strain and acetic acid strain to carry out multi-strain coordinated fermentation and adjusting the fermentation conditions; accelerating fermentation and conversion by fruit sugar and glucose cooled after high-temperature acid conversion of sucrose to improve the quality of fermented wine liquid; making use of ultra low temperature cryoprecipitation and triple filtration sterilization to solve the problem of deposition of products during storage and transportation; and adopting non-thermal sterilization filtration and concentration membrane technology to avoid the influence on fruit wine quality caused by thermal sterilization. The wine-making preparation method can obtain a natural litchi fermented wine product with palateful quality.

The invention relates to a preparation method of fruit wine, in particular to a preparation method of Syzygium samarangense fruit wine. The method comprises steps as follows: fresh pink or dark red Syzygium samarangense fruits which do not mildew or rot are soaked with saline water; the fruits are cleaned with clear water; the fruits are crushed by a crusher and have stalk removed; filtration is performed, and free run juice is obtained; residues are pressed, and pressed juice is obtained; the free run juice and the pressed juice are mixed, and pectinase is added for enzymolysis; filtration and centrifugation are performed, white granulated sugar is added for fermentation, the temperature is kept at 25-28 DEG C, and fermentation is performed for 3-6 h; yeast is added, and the mixture is fermented at 25 DEG C for 8-12 days; after fermentation is completed, filtration and packaging are performed. According to the characteristic of low sugar content of Syzygium samarangense, a low-temperature fruit pulp fermentation process is adopted, flavor substances and nutritional ingredients of the Syzygium samarangense are reserved to the greatest extent, the alcohol content is high, the softness and rich sense of the wine are increased, and the Syzygium samarangense fruit wine has the healthcare efficacy of clearing away heat, inducing diuresis, calming the heart and soothing the nerves if drunk for a long time.

The invention discloses a method for producing fermented white distilled grains by using bacillus subtilis, a feed additive and application. The method includes the steps that firstly, the white distilled grains are pretreated to remove rice husks and alcohol components, and then mixed with expanded corn flour to form a fermentation medium base material; and after metal ions are added, a pH valueis adjusted by using calcium hydroxide, the medium base material is fermented by using the bacillus subtilis, and thus the feed additive is obtained. The feed additive is matched with animal diet to feed animals so that the growth rate of the animals can be improved, the immunity is enhanced, and the diarrhea rate is reduced.