37results about How to "Shorten the aging cycle" patented technology

The invention relates to a network authentication method and system based on data link encryption transmission. The method is characterized in that the network link data are encrypted by the asymmetric algorithm and then transmitted, which avoids network monitoring and input; the network identity information is the specific device hardware and software information and has the uniqueness; a network key and the identity information are updated during starting the network authentication, in order to limit the ageing cycle of the network transmission key and the identity information; the symmetric encryption algorithm is carried out for random authentication, namely, real-time authentication, and thereby, the difficulty at breaking the data monitoring is raised, and transferring the device to other place to operate after the identity is authenticated successfully is effectively prevented. With the adoption of the method and system, the link can be effectively prevented from being monitored, and authentication files are prevented from releasing and spreading; once the authentication files are released and used and a legal user feeds back timely, a server can timely find out the device network information of a device end.

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 an aging accelerating method on the basis of baijiu aging accelerating agents. The aging accelerating method includes arranging the aging accelerating agents and baijiu liquid in an aging tank with a jacket according to certain mass and volume ratios, filling the jacket with hot water to guarantee the aging temperatures and intermittently carrying out stirring, gas filling and aging on the baijiu liquid for a certain period of time; mixing fibrous iron-loaded attapulgite-based aging accelerating auxiliaries and attapulgite with one another to obtain mixtures, and granulating and calcining the mixtures to obtain granules with the sizes of 10-20 meshes. The granules are used as the baijiu aging accelerating agents applied to industrial production. The aging accelerating method has the advantages that the baijiu aging accelerating agents are safe, are free of toxic and side effects and can be reused; aging accelerating processes are simple, and conditions are easy to control; the level of strong-flavor baijiu treated by the aid of the aging accelerating method for 20 d is equivalent to the level of baijiu which is stored under usual production conditions for approximately 1 year, and chromatography framework ingredients of the strong-flavor baijiu are obviously different from chromatography framework ingredients of untreated comparison baijiu; as shown by sensory evaluation of baijiu tasters, obvious age flavor effects can be realized by the treated baijiu, a baijiu body of the baijiu is harmonious, and the baijiu is soft, sweet and mellow and has clean and cool aftertaste.

The invention belongs to the technical field of tobacco processing, in particular relates to a composite biological agent microcapsule capable of improving the sensory quality of tobacco. The composite biological agent microcapsule is prepared from a core material and a wall material which are mixed uniformly through spray drying, wherein the core material is a mixture of bacillus subtilis bacterial liquid, sphingol monad bacterial liquid and alkaline protease; the wall material is a mixed solution which is prepared by mixing corn syrup, Arabic gum and maltodextrin and has a 30 to 50 percent of mass concentration. According to the composite biological agent microcapsule disclosed by the invention, a microbial preparation and an enzymic preparation are coated through a microencapsulation technology, and a micro environment which is beneficial for survival of microorganisms is formed, so that the microbial preparation and biological enzyme can favorably take effect on the surface of the tobacco within a longer time, degradation of macromolecular substances in the tobacco is quickened, and the mellowing period of the tobacco is shortened; the effect of improving the quality of the tobacco is relatively obvious, the mellowing time of the tobacco can be obviously shortened, and for a tobacco production enterprise, the composite biological agent microcapsule has relative important application value.

The invention discloses an aging method for making a vintage, aiming at providing an aging method for making a vintage with little dry-hot taste and pungency, but mild alcoholic flavor and a similar taste with liquors made many years ago in a short time. The steps of the invention are as follows: liquors ready to be aged is cooled down to the temperature of between minus 4 and 4 DEG C and pressurized to between 5 and 8 atmospheric pressures after being cooling down and kept for 10 to 20 days, and thus the aged vintage is obtained. The ageing method of the invention makes alcoholic molecule groups more stable through the temperature drop and the wine body forming stable macro molecule groups from a disorder state in a short time, thereby making the liquor little in dry-hot taste and pungency, mild in alcoholic flavor and similar with the taste of liquors made many years ago, shortening the ageing cycle and lowering manufacturing costs.

The invention relates to a maturing method of Chinese wolfberry brandy. The method is characterized by comprising the following steps: taking brandy subjected to secondary distillation, lowering the alcoholic strength, adding pretreated oak sheets, putting in an ultrasonic generator, and carrying out ultrasonic treatment for 0.5-1.0 hours and 2-4 times a day, wherein the treatment period is 0.5-1 month; and aging for 1-2 months. The test proves that the quality of the brandy produced by the method can achieve the level of oak barrel aging for 1-2 years, but the cost is obviously lowered, and the aging period is also greatly shortened.

The invention, which belongs to the technical field of tobacco leaf storage, discloses a mould-proof and insect-proof tobacco leaf storage method. The method comprises the following steps: (1), isolating and cleaning a tobacco leaf raw material storage warehouse, and sealing doors, windows, floor windows, floor drains, floor seams and expansion joints in the warehouse; (2),stacking tobacco leavesnormatively, sealing the tobacco stacks through insect-proof composite films to form a sealed curtain, and carrying out fumigating and insect killing on the sealed tobacco stacks; (3), isolating the fumigated sealed tobacco stacks, and putting tobacco insect lures and tobacco leaf protective agents into the sealed tobacco stacks; and (4),carrying out insect pest situation monitoring on a storage bin and stacks of the tobacco leaf raw materials, and carrying out irradiation treatment on the sealed tobacco stacks regularly; and when an insect condition exceeds the standard, carrying out insect pest controlling between the storage bins. With the method, the fumigating times of the tobacco leaves in the storage period can be reduced, the risk and potential safety hazard of insect prevention work are greatly reduced, insect pests of the tobacco leaves are prevented, tobacco leaf mildewing and oxidative deterioration are inhibited and eliminated, and the tobacco leaf alcoholization quality in the sealed storage period is improved.

A micro-molecular capsule is prepared through pouring calcium lactate in water while stirring, adding polyamino acid and cyclodextrin, stirring, adding the core material at 30-55 deg.C, stirring, and atomizing dewatering and drying in negative-pressure hot airflow at 30-55 deg.C. It can be used for tobacco shreds or reroasted tobacco leaf in order to improve their quality.

The invention discloses a rare earth grid alloy for lead-acid storage batteries. The rare earth grid alloy for lead-acid storage batteries comprises the following raw materials in percentage by weight: 0.05-0.15% of Ca, 0.8-2.0% of Sn, 0.01-0.05% of Al, 0.01-0.02% of Ag, 0.05-0.15% of rare earth element and the balance of Pb, wherein the rare earth element may be one or more of Nd, Y and Sm. The rare earth element added to the grid alloy improves the corrosion resistance of the alloy, prolongs the cycle lives of the storage batteries, strengthens the charge receptivity of the batteries, and obviously improves the early capacity loss phenomenon of the batteries.

The invention discloses a white spirit pit mud containing an esterification liquid, and a preparation process and an application thereof. The white spirit pit mud is prepared from, 10 to 15 kg of yeast powder, 10 to 15 kg of soybean cake powder, 55 to 65 kg of wet vinasse, 0.1-0.15 m<3> of pit skin mud, 0.03 to 0.08 m<3> of aged pit mud, 1 to 1.6 kg of peat, 0.2 to 0.8 kg of a trace element fertilizer, 0.2 to 0.8 kg of organic bone, 0.4 to 0.9 kg of monopotassium phosphate, 15 to 25 kg of alcohol, 130 to 150 L of a caproic acid bacterium third-grade seed liquid, 90 to 110 kg of the esterification liquid, 200 to 300 kg of cold boiled water and 0.8 to 1.2 m<3> of loess. By using the pit mud, the aging period of the pit mud is shortened, the quality of white spirit is improved, the productionefficiency is improved, and the pit mud can be widely applied to pit expansion and pit mud improvement of wine enterprises.

The invention discloses an aging device capable of reducing fusel content of flower dew arrack. The aging device comprises an aging tank, a liner, a tank cover, an aerator and a computer, wherein theliner is arranged in the aging tank, the top of the liner is fixedly connected with a tank opening in the top of the aging tank in a welded mode, the top of the aging tank is covered with the corresponding tank cover, and a spiral stirring rod is arranged at the bottom of the tank cover; and a gas filling pipe is arranged at one end of the tank cover in a penetrating mode, a flow sensor is connected to the top end of the gas filling pipe, a sampling opening is formed in the other end of the tank cover in a penetrating mode, a motor is mounted at the top of the tank cover through bolts, the bottom driving end of the motor is connected with a rotating shaft at the top of the spiral stirring rod, and resistance wires are fixedly arranged on the periphery of the liner. A comprehensive method is adopted to perform aging treatment on the flower dew arrack, methods such as comprehensive heating, stirring, oxidation and catalysis are adopted to perform aging, an optimal aging condition is found through an orthogonal experiment, and the fusel content of the flower dew arrack is reduced to the maximum extent.

The invention discloses an enzymatic accelerated ageing method for Chinese liquor to solve a problem that Chinese liquor obtained through artificial accelerated ageing in the prior art has worse mouthfeel than that of naturally aged Chinese liquor. The enzymatic accelerated ageing method for Chinese liquor comprises the following steps: addition of polyphenoloxidase to green wine, ultrasonic treatment, standing and filtration. The method has the advantages of simplicity, simplicity in operation, effectiveness in shortening of the aging period of the Chinese liquor, and realization of good mouthfeel.

The invention belongs to the technical field of wine brewing, and particularly relates to saccharomyces cerevisiae LJ-2 and application thereof. The problems that traditional artificial pit mud is high in acid content, low in ester content and long in aging period are solved. The invention provides a saccharomyces cerevisiae LJ-2. The preservation number of the saccharomyces cerevisiae LJ-2 is CCTCC (China Center For Type Culture Collection) NO: M 2020933. The yeast liquid cultured by the method is stable in quality, can reach the aged pit mud standard after being mixed with caproic acid liquid adopted by traditional artificial pit mud culture for 60 days, shortens the pit mud aging period, and can effectively improve the wine yield of a new pit by 11.0% when being applied to the new pit under the same process conditions; the content of a main aroma component ethyl hexanoate in the base liquor of the Luzhou-flavor liquor is increased by 19.6%, and the total ester content is increased by 14.1%; the base liquor is rich in cellar fragrance, harmonious in fragrance and better in liquor quality.