65 results about "Alcoholic cider" patented technology

The invention relates to the field of image understanding, discloses an image description generation system and method based on a weighing attention mechanism, and solves the problems that an existingimage description scheme lacks a polishing process, the training process and the testing process are inconsistent, and the generation description recognition degree is not high. The method comprisesthe following steps: a, processing a data set: extracting global features and local features of an image, constructing the data set, marking words in the data set, and generating corresponding word embedding vectors; B, training an image description generation model: generating rough image description by adopting a first layer of decoder based on a residual attention mechanism, and carrying out polishing on the generated image description by adopting a second layer of decoder based on the residual attention mechanism; And c, further training the model in combination with reinforcement learning: simulating a test process of the model in the training process, guiding the training of the model by generating a described CIDEr score, and adjusting the model in combination with reinforcement learning.

The invention belongs to the technical field of health wine, and discloses a preparation method of cordyceps wine which has health care effect for human health. The preparation method comprises the following steps of: taking grain and cordyceps substrates according to the proportion of 1:0.8-1.2; crashing; adding water; steaming for sterilization; putting into a cylinder for ferment; separating wine and lees; and slaking to produce the cordyceps wine. In the preparation process, the cordyceps substrates and the grain are adopted as raw materials, the effective components of cordycepin, cordyceps polysaccharide, and the like in the substrates are dissolved into the prepared cordyceps wine. The cordyceps wine prepared by the process has rich raw materials, changes waste into valuable and can greatly reduce the production cost of the cordyceps wine, otherwise, the cordyceps wine can be produced by a solid fermentation process, the effective components of cordycepin, cordyceps polysaccharide, and the like in the cordyceps substrates can be better dissolved into the wine, and the cordyceps wine can generate special flavor and is beneficial to increasing the function and the quality of nutrient wine.

Summarizing, we may say that this invention involves a stopper for bottles of beverages in general, particularly for wine, champagne, cider, sodas, and the like, which comprises: a metallic cap with internal plastic plastering (liner) so as to attain airtight closure and a “twist-off” system or the like with screwed threads that enables a quick opening of the bottle; a plastic cube of adequate hardness, with negative impressions or locks that hold and coincide with the external locks in the metallic cap, and the external diameter of which has a number of vertical grooves that allow for an anti-turn locking mechanism when it is placed inside an external aluminum cover; an external aluminum cover, the internal diameter of which locks with the outside of the referred plastic cube, in a cylinder-like and closed manner on one end on which are set the two parts mentioned above. It may have different width and length according to the purpose it is intended to serve, and it has circular threads or frangible bridges in order to guarantee the security of the content.

The invention relates to the technical field of wine making, in particular to cider and a brewing technique thereof. According to the brewing technique, apples are subjected to raw material processing, smashing and pulping, enzymolysis clarification, yeast fermentation and clarifying-agent clarification in sequence. According to enzymolysis clarification, colloidal substances in apple pulp are rapidly decomposed by enzyme technology, juice yield is increased, and fermentation effect is improved. According to yeast fermentation, 0.5-0.8 g / kg of yeast is added into apple juice for fermentation, and fermentation temperature is controlled at 18-28 DEG C; when bubbles are not generated on the surface of fermentation liquid, fermentation is stopped to obtain raw cider; rapid fermentation is realized through control of yeast addition amount and fermentation temperature according to the yeast fermentation technique. According to clarifying-agent clarification, the raw cider obtained after fermentation is clarified quickly. The cider and the brewing technique thereof have the advantages that the technique is simple, fermentation time is short, and accordingly, brewing time is short; the obtained cider has high clarity, few impurities and good taste, and people do not have headaches after drinking the cider.

The present invention relates to a blood circulation activating and health preserving tea, which is prepared from the following raw materials by weight: 100 to 120 parts of cider vinegar, 60 to 70 parts of hawthorn, 80 to 90 parts of pomegranate, 60 to 70 parts of longan, 90 to 100 parts of Pu'er tea juice, 20 to 30 parts of sea tangle, 10 to 15 parts of black fungus, 5 to 6 parts of verbena herb, 5 to 6 parts of medicated leaven, 3 to 5 parts of pepper, 5 to 7 parts of safflower, 5 to 6 parts of roselle, 5 to 6 parts of rosemary, 4 to 5 parts of Sichuan lovage rhizome, 6 to 7 parts of snow lotus herb, 2 to 3 parts of Lithospermum erythrorhizon root and the like. During preparation process, the blood circulation activating and health preserving tea in the present invention is added with the cider vinegar, the hawthorn and other substances, which improve the mouthfeel of the tea in the present invention, have sour, sweet and delicious taste, and can promote appetite and nourish face; meanwhile, the blood circulation activating and health preserving tea is also added with extract of the verbena herb, the medicated leaven, the pepper, the safflower, the roselle and the like, which has good functions of blood circulation activating and health preserving, and is beneficial to human health.

The invention provides a method for brewing a cider wine from a concentrated apple juice. The method comprises the following steps: adding potassium metabisulfite into the concentrated apple juice with a sugar degree of 19 to 21 Brix and acidity of 0.4 to 0.5% and carrying out primary standing to inhibit growth of bacteria; adding activated active dry yeast and carrying out fermentation at 20 to 25 DEG C until CO2 bubbles are not produced or the sugar degree does not change; after completion of fermentation, carrying out cooling and secondary standing so as to obtain bulk wine; subjecting the bulk wine to ageing and then carrying out filtering with diatomite so as to remove wine lees and a part of solids; and finally, carrying out filtering with a filter membrane to achieve degerming effect so as to obtain the cider wine. The invention provides the fermentation technology for brewing the cider wine from the concentrated apple juice. According to the invention, the concentrated apple juice is used as a raw material, then yeast is added for alcoholic fermentation, and after completion of primary fermentation, clarification, filtering and filling are successively carried out; and the cider wine prepared by using the method has alcohol content of 9 to 11% Vol, soft taste, elegant bouquet and good stability, and is clear, transparent and glossy.

The invention belongs to the technical field of food and specifically relates to a cider brewing technology. The invention provides a cider with fresh apples as a raw material, wherein the cider has a good taste and is rich in nutrients. The technological steps of the invention comprise: crushing and squeezing; standing for clarification; alcoholic fermentation; malic acid-lactic acid fermentation; and ageing and clarification.

The invention discloses semi-sweet cider.The cider adopts different apple varieties, the apples are subjected to mixing and juicing according to a certain proportion, sour papaya juice is added to apple juice, wild yeast strains on the apple skin are subjected to optimization and propagation, an apple yeast bacterium solution and fruit wine dried yeast are inoculated into the apple juice for mixed fermentation according to different proportions, temperature modulation fermentation is adopted for fermentation temperature, the fermented apple raw wine is subjected to ageing and blending, and the semi-sweet cider is obtained through the technologies of cold and heat exchange, clarification, filtration and the like.The semi-sweet cider is good in mouthfeel, rich in fruit flavor, unique in flavor and suitable for popular taste demands and has the high economic benefit and a market development value.

The invention discloses fruit wine yeast with the high yield of glutathione and application of the fruit wine yeast and belongs to the technical field of bioengineering. The yeast is preserved in the China Topical model culture collection center on September 15th in 2015, the preservation number is CCTCC NO:M2015544. The glutathione producing capability of the yeast can reach 106 mg / L, wherein the extracellular yield reaches 70 mg / L or above, and a strain with the property of restraining browning in cider wine or hawthorn wine in the fermentation process is included. The GSH content of fruit wine made through fermentation of the wine making yeast can maximally reach 14-18 mg / L which is 5-9 times that of contrast finished wine, and the yeast has the properties of lowering the chroma of the fruit wine, improving the oxidation resistance of the fruit wine and reducing the using amount of antioxidant such as SO2. According to the fruit wine yeast with the high yield of glutathione and the application of the fruit wine yeast, the influence of browning on the quality of the fruit wine is reduced through a biological method, a reference is provided for developing high-quality fruit wine, cost is reduced on the premise that the safety of the fruit wine is improved, and wide research prospects are achieved.

The invention relates to cactus brewed wine and cactus steeping wine in proportion with 100 to 30 to 80, belonging to class of food and drinks, which aims to overcome the problems of high alcoholic strength of traditional white spirit and large foodstuff consumption during brewing. The pure green wine is between the white spirit and the cider; wherein, the alcoholic strength is 25 to 50 %v / v and the sugar content is about 15%. The foodstuffs used as the materials can be single or multi-sort; wherein, the proportion can be broomcorn 35%, rice 20%, sticky rice 16%, wheat 15%, corn 8% and mung bean 6%. All the foodstuffs, the mold culture and the cactus ferment singly about 14 to18 days and then are mixed together to ferment about 2 to 3 days before distilling. The steeping process is that the cactus is steeped by foodstuff wine or tuber crop wine with 50%v / v alcoholic strength in proportion with 100 to 20 to 80 for 30 to 60 days and then the steeping wine can be obtained after separating the leavings. The invention has the advantages of simple technology, honest taste, pure color, plummy wine body and strong perfume between the white spirit and the cider, therefore is possessed not only with a peculiarity of cider, but also the value of medicated wine.

The invention discloses a cider preparation process comprising the following steps: apple sorting, cleaning, crushing, juicing, SO2 adding, pectinase adding, standing, separating, low temperature fermenting, transferring into a pool, SO2 refilling, alcohol adding, storing, mixing, glue feeding, filtering, freezing, aseptic filling and packaging to obtain a finished product. The cider disclosed by the invention has double nutrients generated by the apple and biological fermentation, thereby capable of reducing the deposition of cholesterol in blood vessels, preventing arteriosclerosis, reducing blood fat and softening the blood vessels if being usually drunk.

The invention discloses dry cider and a preparation method for the same, and belongs to the technical field of preparation of fermented fruit wine. The preparation method comprises the steps of (1) enucleating and dicing apples, impregnating the apples in a color protection solution for standing, taking out and juicing the impregnated apples, and collecting juice; (2) performing enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtration, and adding concentrated apple juice into filtrate to regulate the concentration to required concentration to obtain juice; (3) adding compound yeasts into the juice, and performing primary fermentation and secondary fermentation until the content of residual sugar in fermentation liquor is less than or equal to 4g / L to obtain secondarily fermented wine; (4) standing the secondarily fermented wine at 4 to 6 DEG C, adding a clarifying agent for clarification, performing intercooling treatment and cold filtration on the clarified fruit wine, performing filtration by using a microporous filter membrane, and performing bottling and sterilization to obtain the dry cider. The preparation method is easy to operate; the dry cider prepared by the method is low in residual sugar content, high in alcohol content and nutrient-rich, and has good mouth-feel.

The present invention provides a kind of wine direct throw starter, comprises component A and component B, wherein, described component A is made up of saccharomyces cerevisiae freeze-dried powder and Loggery yeast freeze-dried powder; Said component B is made up of It consists of lyophilized powder of Lactobacillus rhamnosus, lyophilized powder of Oenococcus oeni, lyophilized powder of Lactobacillus acidophilus and lyophilized powder of Lactobacillus brevis. The invention also provides a preparation method of wine direct throwing starter. The invention also provides a wine fermentation method. In the wine direct-throwing starter provided by the invention, component A is used for alcoholic fermentation, and component B is used for post-fermentation, that is, malolactic fermentation, which can greatly increase the nutrients in dry red wine and make dry red wine The wine is delicate and mellow, with a noble aroma. The experimental results show that when the wine is fermented with the wine direct-injection starter provided by the invention, the content of gamma-aminobutyric acid and resveratrol in the obtained wine is relatively high, and the wine is fine and mellow with a noble aroma.

The invention provides a method for reducing acidity of wild Kiwi berry wine using Oenococcus oeni, and in the facultative anaerobic condition, the Oenococcus oeni 6066 glycerin bacteria liquid is inoculated to a tomato juice medium, after culture at 20-24 DEG C. with pH 3.4-3.8 for 42-54 hours, a bacteria liquid whose bacterium concentration is about 2.5x108 cfu / mL is obtained. The alcohol content is adjusted to 10-14% volume fraction with pH 3.4-3.6, and 35-45 mg / kg sulfur dioxide is added, and according to 8-10% of bacteria liquid by volume is inoculated into the Kiwi berry wine, and after malic acid-lactic acid fermentation, reladling, centrifugal clarification, disinfection and loading operation, the low-acidity wild Kiwi berry wine is prepared. The product wine prepared by the method has the advantages of reduced acerbic feeling and increased pure fragrance; the product wine is in yellow and green color with clear transparency and mellow mouthfeel, and has typical Kiwi berry fragrance, and the deacidification process is simple and feasible and is suitable for industrial production.

The invention relates to a construction method and application of oenococcus oeni engineering bacteria. The construction method comprises the following steps: (1) preparing lipase gene lipase; (2) preparing homologous arm genes with lipase genes; (3) preparing plasmid pMG36e-lipase; (4) preparing nisl fragments; (5) preparing a linear fragment without containing an erythromycin sequence; (6) preparing an expression vector pMG36n-lipase; and (7) transforming the expression vector pMG36n-lipase into oenococcus oeni competent cells to obtain the oenococcus oeni engineering bacteria. The oenococcus oeni engineering bacteria with a function of degrading esters obtained by the invention can be applied to production of wine, so that adverse effects on taste, aroma and the like of the wine causedby excessive esters in the current wine brewing process are avoided, the preservation time of the wine is shortened, and the production period of the wine reaching the same taste is shortened.

The invention discloses an urination-promoting and dampness-excreting oxtail. The urination-promoting and dampness-excreting oxtail is prepared by the following raw material drugs in parts by weight: 120 parts of oxtails, 6 parts of table salt, 4 parts of white sugar, 4 parts of peanut oil, 3 parts of peels of bunge pricklyash, 2 parts of peppers, 4 parts of garlic, 5 parts of fresh ginger, 1 part of spice-leaves, 2 parts of barks of Japanese cinnamon, 2 parts of anises, 2 parts of cinnamons, 1 parts of amomum fruits, 2 parts of dahurian angelica, 4 parts of common achyranthes herbs, 2 parts of cordate houttuynia, 2 parts of barbed stullcap, 2 parts of leonurus heterophyllus, 2 parts of plantain, 4 parts of cogongras rhizome, 0.1 part of bog rushes, 44 parts of carrots, 18 parts of tomatoes and 8 parts of cider vinegar. Compared with prior art, the urination-promoting and dampness-excreting oxtail prepared according to the invention is developed for young children; the meat of the urination-promoting and dampness-excreting oxtail is rich in nutrition, heavy in aroma, unique in flavor, high in protein content, low in fat and high in calcium; the urination-promoting and dampness-excreting oxtail has the functions of clearing away heat and toxin, promoting urination and excreting dampness. Diseases such as acute and chronic nephritis and urinary tract infection in children can be effectively prevented and treated by long-term taking of the urination-promoting and dampness-excreting oxtail disclosed by the invention.

The invention discloses a method for producing apple wine and belongs to the technical field of fruit product processing. The method comprises the following steps: firstly, cleaning red fuji apples and removing stalks and kernels, and then performing the processes of juicing treatment, pectinase treatment, sugar degree regulation, yeast activation, fermentation (including main fermentation and post-fermentation), clarification and membrane filtration, thereby acquiring the red fuji apple wine. The apple wine is in golden color, is clear, bright and transparent, has strong fragrance and tastes mellow, fine and smooth; the apple wine contains various amino acids and vitamins required by a human body; the apple wine has ultrahigh nutrition value; long-term bit drinking is beneficial to the health; no antioxidant or antibacterial agent is used in the technology for producing the apple wine provided by the invention, no SO2 residue exists in the wine and the product is safe and reliable; the apple wine is free from toxic or side effect to human health; besides, only one fining process of the apple wine is performed, the time is saved and the efficiency is high; and the nutritional ingredients of the apple are completely reserved and the additional value of the red fuji apples is greatly increased.

The invention relates to the technical field of wine food and a brewing method thereof, and in particular relates to sour-sweet melon wine and a preparation method thereof. The preparation method comprises the following steps of: (I) preparation of free juice of sour-sweet melon: cleaning the surface of the sour-sweet melon, removing the yellow green peel and melon pulp, cutting the peeled sour-sweet melon into pieces, and breaking to obtain the free juice; and (II) enzymolysis: adding sulphurous acid with mass concentration of 6-8% according to a proportion that 10-20ml sulphurous acid with mass concentration of 6-8% is added into 100L free juice. According to the invention, the sour-sweet melon wine has good quality and unique mouthfeel; the vitamin content in the obtained sour-sweet melon wine is higher than that in existing common Hami melon wine, and the varieties of the Hami melon wine are increased; and meanwhile, the fermentation technology is simple and unique and favorable for producing sour-sweet melon wine with good quality.

The invention discloses a method for brewing all-fruit functional red bayberry fruit wine. The method for brewing the all-fruit functional red bayberry fruit wine comprises the following steps: 1) cleaning and disinfecting fresh red bayberry, and then draining off; 2) performing denucleation and juicing on the red bayberry, so that red bayberry original juice is obtained; 3) grinding red bayberry kernel to obtain red bayberry kernel pulp; 4) filtering the red bayberry original juice and red bayberry kernel pulp obtained in the steps 2) and 3); 5) mixing the red bayberry original juice and the red bayberry kernel pulp which are filtered in the step 4) with white spirit and blending into red bayberry fruit wine with alcoholic strength of 15-25 degrees, putting the red bayberry fruit wine into a wine jar and sealing. The method for brewing the all-fruit functional red bayberry fruit has the characteristics that red bayberry kernel is fully utilized, quality of the fruit wine is good and nutritive value of the red bayberry can be fully reserved.

In a cork extractor for corks of bottles of champagne, sparkling wine, prosecco, cider or the like, wherein a build-up portion of said cork surrounds the front side of the bottleneck while a driving collar of the corkscrew engages the build-up portion of said cork from beneath for pulling out said cork, wherein the driving collar is liftable by means of an actuating means shaped as a lever or spindle drive in the direction of the longitudinal axis of the bottle relative to an abutment collar supported by the bottle, it is envisaged for accomplishing a simple and reliable handling that said driving collar is arranged on a first half-cylinder shell, that said abutment collar is formed on a second, complementary half-cylinder shell, and that each of said half-cylinder shells comprises a recess for the build-up portion of said cork, wherein said driving collar is liftable by means of said actuating means for pulling out said cork while said cork is guided along said second half-cylinder shell during its being lifted.

The invention provides full-juice fermentation liquor of original ecology hawthorns. The full-juice fermentation liquor of the original ecology hawthorns is characterized in that the ripe hawthorns are fully fermented in the mode of alternately changing the temperatures from the normal temperature to the low temperature after being crushed, and then, the filtrate of the fermented rip hawthorns isdistilled to obtain strong liquor; and the alcoholic strength of the strong liquor is 17-23 degrees (V / V). The full-juice fermentation liquor of original ecology hawthorns is prepared through the following specific steps: adding yeast into all the crushed hawthorns to be fermented at the temperature of 17-23DEG C; lowering the temperature to minus 3-0 DEG C, and maintaining the temperature for 10-15 days; rising the temperature to 17-23DEG C, and keeping the temperature for 15-20 days; repeating the previous two steps after 3-4 months from the fermentation, and separating the solid and the liquid to obtain filtrate and filter residue; and distilling the filtrate to obtain the hawthorn fermenting liquor. The liquor provided by the invention is colorless or pale yellow, and transparent. Theliquor has no suspended matters and precipitates, and has typical hawthorn flavor. The liquor provided by the invention has the advantages of flavor coordination, pure, mild and sweet taste, and favorable aftertaste. The liquor provided by the invention can be used for successfully solving the difficulty in preparing hawthorn resources into the top grade liquor, and also overcoming the old problems of low liquor yield, liquor bitterness and poor taste through a unique temperature-variable circular fermentation process.

The invention discloses cider. The cider is composed of, by mass, 50-60 parts of red Fuji apples, 0.5-1 part of a persimmon, 1.5-3 parts of dark tea solution and 0.5-1 part of momordica grosvenori solution. The invention aims at solving the technical problem by providing the cider which is full in taste, good in wine body clarity and attractive in colors.

The invention discloses a selenium-enriched germinated brown rice-sweet orange compound beverage. The selenium-enriched germinated brown rice-sweet orange compound beverage comprises the following raw materials in parts by weight: 500-550 parts of sweet orange, 50-60 parts of selenium-enriched germinated brown rice, 70-80 parts of soybean milk, 30-40 parts of cider vinegar, 3-4 parts of Lactobacillus bulgaricus, 80-85 parts of coco fruit and so on. The nutritional ingredients, such as protein of the modified dietary fiber of mushroom stalk and mushroom stalk SDF and the like, are increased so that the beverage is capable of promoting human body health and gastrointestinal motility; the selenium-enriched germinated brown rice has very good effects to anaemia and constipation and is capable of promoting blood circulation; basically, people suffering constipation has irascibility, so that these traditional Chinese medicines can be assorted to detoxicate and remove the liver fire and the beverage has very good curative effects; moreover, the beverage is capable of clearing the body, so as to fundamentally solve the problem of constipation.

The invention discloses antioxidant puffed lotus-seed powder and a preparation method thereof. The antioxidant puffed lotus-seed powder comprises the following raw materials: lotus seeds, dried mulberries, blueberries, great burdocks, whole wheat flour, highland barleys, chili pepper leaves, pomegranate seed powder, Auricularia auricula-judae, cider vinegar and the like. The invention has the beneficial effects that the dried mulberries, the blueberries and the other ingredients added therein have rich anthocyanin which has the functions of resisting oxidation, resisting aging and promoting metabolism; the nutritious powder made of the lotus seeds and the other ingredients has the diet-therapy functions of regulating the intestinal tract, nourishing, preserving health, beautifying and skin-caring.

Method for culturing resistant vineyards that selects indigenous vines, with natural stock, the fertilizer for which comprises local grasses / weeds, without other nutrients, harvesting being in the autumn. Fermentation method that is based on pressed grapes, in 20-25% of the vats, the wild yeasts thereof being produced and, in initial states, 3.5-6% vol. alcohol being achieved, with subsequent topping-up every 7-15 days; the total added sugar undergoes stepwise fermentation. Three different yeasts are obtained: white yeast (1), slow-growth yeast (2) and yellow yeast (3). Said yeasts make it possible directly to obtain high-quality beverages, such as cider, beers, cognacs, rums, vodkas, etc., with products having an alcohol content of up to 60% vol. / vol.; Fermentation also takes place with highly concentrated solutions of sucrose, molasses, sugars resulting from starch hydrolysis, and various plant materials. The production of bread, pastries and quality derived products is facilitated.

The invention discloses a malolactic fermentation (MLF) lactic acid bacteria strain with high yield of esterase and application thereof. The strain is classified and named as Oenococcus oeni (O.oeni)GS-2 collected in the China General Microbiological Culture Collection center (CGMCC) on October 14, 2019 with the collection number of CGMCC 18683. A grape wine sample is inoculated with the O.oeni GS-2 after alcohol fermentation is finished; and MLF can be completed within 12-14 d under the condition that the fermentation temperature is 18-20 DEG C, the fermentation perofrmnace is excellent, thetotal amount of ester aroma compounds in the fermented wine sample can be remarkably increased, the fruit aroma is improved, dry red wine with a typical style is brewed, and good economic benefits and application prespects are achieved.

This invention discloses Sichuan-style hot-pot bottom materials. The Sichuan-style hot-pot bottom materials are characterized by being prepared from the following raw materials in parts by weight: 40-60 parts of old soup, 4-8 parts of cooking wine, 1-5 parts of monosodium glutamate, 3-7 parts of sesame seed paste, 10-15 parts of thick broad-bean paste, 2-5 parts of Chinese prickly ash, 1-3 parts of white pepper, 8-13 parts of cider vinegar, 5-9 parts of light soy sauce, 6-9 parts of dark soy sauce, 3-6 parts of dried orange peel, 5-8 parts of star anises, 2-5 parts of gingers, and 2-5 parts of garlic. The Sichuan-style hot-pot bottom materials provided by the invention have the characteristics of mellow and pure flavor, as well as hot, spicy and delicious taste; moreover, the Sichuan-style hot-pot bottom materials are safe and healthy.

The invention provides simple and rapid multifunctional brewing equipment and process with wort as a starting material, which belong to the field of liquor brewing and are suitable for fermentation of liquids, such as beer, wine, yellow wine, rice wine and cider. With improvement of the living standards, people have increasing requirements for the quality and nutrients of liquor products and continuously pursue new things. The products brewed on a large scale at present, such as domestic beer, are light in water and are not mellow in tastes while imported beer is high in price and limited in resources and thus can not meet the requirements of people. The contemporary self-brewing fermentation equipment is only characterized by miniaturization of large equipment, but the process steps are not simplified. In cities nowadays, the price of land is costly and the labor cost is high all along, so people pursue the simple process and equipment easy to operate. Aiming at the problems, the multifunctional brewing equipment and process, which are characterized by simplifying the previous tedious steps of grinding, gelatinizing, saccharifying, boiling, and the like and heavy equipment, directly inoculating the wort with yeast and controlling the fermentation process, are developed. The equipment has small floor area, and the process is simple and has low requirements for the quantity and technological levels of operators, thus reducing the cost and meeting the requirements of people.