2758 results about "Brewing" patented technology

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.

The coffee extraction device comprises a main machine and a brewing mechanism connected to the main machine, a grinding mechanism is arranged in the main machine, and coffee beans entering a grinding cavity are ground into powder through a grinding cutter; the powder pressing mechanism is located above the brewing mechanism and reciprocates along the Z axis under the action of a first driving component; a water supply mechanism; the powder pressing mechanism further comprises a powder pressing device, and the powder pressing device and the brewing mechanism are combined to form a powder pressing channel capable of containing a powder pressing assembly. The powder pressing assembly is movably arranged in the powder pressing device and reciprocates along the powder pressing channel; the powder pressing assembly has a powder pressing stroke and a reset stroke in opposite directions in the powder pressing channel; a sensing device is arranged on the side portion of the powder pressing channel, electrically connected with a circuit system in the main machine and used for sensing the position of the powder pressing assembly and activating when sensing that the powder pressing assembly is in the reset stroke so as to switch on the circuit system in the main machine and supply water to the brewing mechanism.

The invention relates to the technical field of liquor brewing process optimization, and discloses a Maotai-flavor liquor process optimization method based on big data analysis. The method comprises the following steps: establishing a dynamic knowledge graph covering the whole process of raw material treatment, starter propagation, stacking fermentation, fermentation in a cellar, distillation, aging and blending; receiving real-time production data streams including temperature, humidity, microbial quantity and raw material components; matching the data stream with the knowledge graph to identify an abnormal process node; generating a process correction path containing a parameter adjustment amount and an execution time sequence for each abnormal node; and finally, an overall optimization scheme is formed through integration. According to the method, systematization and computability of process knowledge are realized through the dynamic knowledge graph, and the precise and collaborative regulation and control instruction is generated based on data driving, so that the dependence on traditional experience is overcome, and the accuracy of process control and the stability of product quality are improved.

The utility model discloses a brewing sampling device for producing pleurotus ostreatus tea, which comprises a base, a central seat is arranged in the middle of the base, and a heating module is arranged at the top of the central seat; the brewing container is detachably installed on the center base, a top cover is detachably installed on the top of the brewing container, and an exhaust pipe is arranged on the top cover; the output pipe is arranged on one side of the brewing container, the output pipe is communicated with the interior of the brewing container, the output pipe is of an L-shaped structure, and a control valve used for controlling the output pipe to be connected and disconnected is arranged on the output pipe. According to the pleurotus ostreatus tea brewing device, the brewing container, the annular rotating frame and other structures are arranged, pleurotus ostreatus tea can be brewed through the brewing container, and after brewing, the output pipe can be controlled to be conducted and output samples based on the control valve, and the samples are received by the sampling container; the driving part works to drive the annular rotating frame to rotate, so that a plurality of sampling containers are used for sampling, and the efficiency and the practicability are improved.

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

The invention relates to the technical field of nourishment detection, and discloses a system and a method for detecting enzymolysis reaction components of brewing nourishment. The method comprises the following steps: collecting dynamic data such as an enzyme activity value, a substrate concentration value and a product generation rate value in an enzymolysis reaction process in real time through a multi-source sensor; performing multi-modal feature fusion processing on the dynamic data to generate an enzymolysis reaction feature vector; classifying enzymolysis reaction state categories based on the feature vectors, and dynamically adjusting detection parameter thresholds according to different state categories; and according to the deviation value between the real-time reaction state and the parameter threshold value, correcting an enzymolysis reaction process control instruction by adopting a nonlinear optimization algorithm. According to the method, the dynamic state of the enzymolysis reaction can be captured in real time, accurate detection of enzymolysis reaction components and reasonable regulation and control of the reaction process are achieved through multi-dimensional data fusion and dynamic adjustment, and the method is suitable for efficient detection of the enzymolysis reaction of the brewing nourishment.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The invention mainly relates to the technical field of spectral analysis, and provides a white spirit brewing spectral analysis method and system based on a multi-modal large language model in order to efficiently and accurately obtain white spirit brewing information according to multi-modal spectral data of all links of white spirit brewing. The method is characterized by comprising the following steps of: collecting multi-mode spectrum data including gas chromatography data, infrared spectrum data and Raman spectrum data in each link of white spirit brewing; converting the multi-modal spectral data and the natural language instruction into a feature embedding vector which can be recognized by a large language model to train the large language model which is finely adjusted based on professional knowledge in the field of white spirit, and receiving a question of a user in a natural language instruction form by the trained large language model; wine making analysis tasks such as flavor compound identification, key microorganism detection, fermentation state evaluation and base wine quality grading are carried out, and finally analysis results and wine making process optimization suggestions are output in a natural language form, so that the accuracy and efficiency of spectrum data interpretation in the white wine making process are improved.

The invention relates to a residue pressing method and device of an intelligent coffee machine, electronic equipment and a storage medium. The method comprises the following steps: in a coffee extraction stage, controlling a first piston and / or a second piston to extrude coffee powder according to first pressure information to form coffee powder; under the condition that extraction is completed, the first piston and / or the second piston are / is controlled to conduct secondary extrusion treatment on the coffee powder cake obtained after extraction according to second pressure information, and a coffee ground cake is generated; the second pressure in the second pressure information is greater than or equal to the first pressure in the first pressure information; the thickness of the coffee ground cake is smaller than that of the extracted coffee powder cake; and under the condition that the coffee ground cake meets the preset discharge condition, the coffee ground cake is controlled to be discharged from an outlet of the brewing cylinder. According to the technical scheme provided by the invention, loose coffee grounds can be prevented from being broken, adhered to the inner wall of the brewing cylinder or blocking the grounds discharging channel in the discharging process, the manual cleaning frequency is greatly reduced, and the self-cleaning capability of the equipment is improved.

The application relates to a soybean paste and a brewing method thereof. The brewing method of the soybean paste comprises the following steps: carrying out stage-by-stage cooking on soaked soybeans, using different cooking temperatures in each stage to prepare cooked soybeans; mixing wheat flour and the cooked soybeans to form a mixture, inoculating koji into the mixture, culturing koji to prepare koji material; and mixing the koji material with brine to form mash, sequentially carrying out first fermentation and second fermentation on the mash to prepare the soybean paste; the conditions of the first fermentation include: during the first fermentation, using sun exposure and night dew fermentation, using different light intensities at different time periods every day for fermentation; and controlling the dissolved oxygen content of the mash to be 8 ppm to 12 ppm within 10 minutes after stirring is completed within 40 days from the start of the first fermentation. The soybean paste brewed by the application has great improvement in the performance of fresh taste, aroma and color stability and the like.

The invention discloses a white spirit distillation device in the technical field of wine brewing equipment. The white spirit distillation device comprises a retort barrel and a first condenser, the retort barrel and the first condenser are connected through a first steam guide pipe, a backflow pipeline is arranged in the middle of the first steam guide pipe, and the area between the backflow pipeline and the retort barrel in the first steam guide pipe serves as a first steam pipe section. The area between the backflow pipeline and the first condenser in the first steam guide pipe serves as a second steam pipe section, the two ends of the backflow pipeline are connected with the first steam pipe section and the second steam pipe section respectively, and the included angle of the backflow pipeline relative to the horizontal plane is adjustable. The first steam guide pipe fixedly arranged in a traditional distillation device is arranged in a segmented mode, so that the included angle between the middle backflow pipe section and the horizontal plane can be adjusted to adjust the backflow ratio, the backflow ratio can be adjusted according to the needed wine flavor substance in the distillation process, and the effect of improving the wine quality is achieved.

The invention discloses a brewing process of tartary buckwheat wine. The brewing process comprises the following steps: soaking grains, primarily steaming, covering the grains, re-steaming, cooling and mixing yeast, saccharifying and fermenting, fermenting in a jar, and distilling to obtain the wine. According to the method, the grain soaking water consumption, the grain soaking water temperature, the grain soaking time, the cooking time and the like are taken as factors, the cracking rate and the gelatinization degree of the tartary buckwheat are taken as evaluation indexes, the shape of the cooked tartary buckwheat is combined, U11 (116) is designed by adopting a uniform test, and finally, optimal process parameters are screened and obtained.

The invention relates to the technical field of high-efficiency recovery of low-temperature exhaust gas, in particular to a high-temperature cooking waste heat recovery system for white spirit brewing. The white spirit brewing high-temperature cooking waste heat recovery system comprises a cooking barrel, a compressor, an embedded plate heat exchanger, a condensate water tank and a circulating pump, a liquid inlet of the cooking barrel is communicated with one end of a water supplementing pipe, an air inlet of the compressor is communicated with a waste gas outlet of the cooking barrel, and the compressor is used for compressing steam to obtain high-temperature and high-pressure steam. A steam inlet of the embedded plate heat exchanger is communicated with an air outlet of the compressor, and a steam outlet of the embedded plate heat exchanger is communicated with a steam inlet of the cooking barrel through a steam conveying pipe. By adopting the arrangement mode, waste heat steam is utilized twice to recover heat, high-efficiency energy utilization can be realized, energy consumption and carbon emission are reduced, and meanwhile, the cooking efficiency and the grain quality are improved.

The utility model provides a coffee machine which is characterized in that a brewing box assembly is arranged on a machine body and is provided with a brewing bin; a first air duct of the machine body communicates with the outside, and when the brewing box assembly is located at the first position, the first air duct communicates with the brewing bin; the first fan sends external heat into the brewing bin through the first air duct, so that the melting speed of ice cubes in the brewing bin is increased; a cooling bin and a second air duct are arranged in the machine body, and when the brewing box assembly is located at the second position, the switch assembly is opened, so that the brewing bin communicates with the second air duct; and the second fan is used for sending cold energy released by the cold dissipation side of the refrigeration mechanism into the cooling bin and the brewing bin, so that the melting speed of ice blocks in the brewing bin is reduced, and the requirements of users for different speeds of making ice coffee are met.

The application discloses a kind of tea and tea product separating type brewing device in the technical field of small household appliances, the separating type brewing device includes shell, water tank and electric heating structure are arranged in the shell interior slidably pulled out, electric heating structure is heated to the water in water tank and the water of direct connection water pipe, the upper portion of shell front end is equipped with the brewing assembly of fixed connection, brewing assembly includes brewing shell, and the inside of brewing shell is equipped with the partitioned holding groove and brewing groove, rotating turnover cover is equipped in holding groove, and sealing cover for brewing water is slidably arranged in turnover cover, and brewing device is equipped in brewing groove slidingly cooperated, and filter is equipped in brewing device can be detached.The separating type brewing device can brew tea and tea product, can brew tea according to individual needs, tea and tea product have multilayer filtering design when brewing, can avoid tea fragments and tea product fine residue flowing into cup as far as possible, tea and tea product are simple and fast after brewing.

The invention discloses a paper-based molded coffee capsule capable of being naturally composted, a PHA aqueous dispersion in-situ film forming barrier heat-sealing composite layer, a preparation method and application thereof, and belongs to the field of degradable packaging and single-cup extraction capsules. The capsule body is formed by molding paper pulp and is provided with a side wall, a bottom wall and a mouth flange; the biodegradable polyester-based film sealing component is connected to the flange in a sealing manner; and the polyhydroxyalkanoate barrier heat-sealing composite layer covers the inner surface of the body and the sealing surface of the flange. The composite layer is obtained by in-situ film forming of a particle size gradient double-layer aqueous dispersion and comprises a permeation anchoring layer located in paper pulp pores and a continuous compact layer located on the outer side in the thickness direction. The flange is a hot-pressing densified area, and a local thickening heat sealing ring is formed on the sealing face of the flange. Through physical anchoring of the small-particle-size components and surface film forming of the large-particle-size components, the moisture and oxygen blocking and interface bonding performance is achieved, and the brewing sealing performance is guaranteed.

The invention relates to the technical field of wine brewing, and discloses a bamboo leaf powder added distilled liquor and a preparation method thereof, and the distilled liquor is prepared from 75-85 parts of grain powder and 15-25 parts of enzyme-deactivated bamboo leaf powder. The preparation method comprises the following steps: mixing the raw materials to obtain a dry mixture; adding a compound enzyme preparation containing cellulase and pectinase, preserving heat at 50-55 DEG C, performing enzymolysis and moistening, destroying a fiber structure and converting fermentable sugar; cooking the moistened material, and adding a saccharifying enzyme for saccharifying; primary fermentation is performed at 28-32 DEG C, and then secondary fermentation is performed at 22-25 DEG C; during distillation, foreshot with the expected wine yield of 1.5%-2.0% is intercepted and abandoned to remove methanol, fractions with the volume of 50% or above are collected to obtain raw wine, and the wine is obtained through ageing. The raw material utilization rate and the wine yield are improved through enzymolysis, the methanol content is controlled through temperature-variable fermentation and precise cut distillation, the raw and green taste of bamboo leaves is eliminated, and the finished wine has the unique composite style of bamboo fragrance and grain fragrance.

The invention discloses a method for reducing cyanide in the grain moistening process of Maotai-flavor liquor, and belongs to the technical field of liquor brewing. The brewing raw material sorghum is subjected to gamma-ray irradiation pretreatment, and an abscisic acid solution is applied for multiple times in the grain moistening step in the brewing process. According to the method, 60Co-gamma ray irradiation and abscisic acid solution treatment are combined, the content of cyanogenic glycoside in baijiu brewing is controlled from the source, the content of cyanogenic glycoside in baijiu is remarkably reduced on the premise of not changing indexes such as moisture, crude protein, crude fat, total ash content, amylose and reducing sugar related to the quality of sorghum, and the quality of the baijiu is improved. And 105221.56 [mu] g / kg of a blank control group is reduced to 1395.32 + / -164.29 [mu] g / kg.

The invention provides an optimal control system and method for brewing fermentation of gingko and tartary buckwheat vinegar, and relates to the technical field of food fermentation engineering. The method comprises the following steps: S1, on the basis of a mixed raw material of a fed ginkgo biloba extract and tartary buckwheat powder, acquiring raw material component data in real time by adopting an online spectrum analysis technology, associating initial environment parameters by a multivariable fusion analysis method, and generating raw material characteristic fingerprints and an optimal starting environment parameter set; raw material component data are obtained in real time through an online spectral analysis technology, initial environment parameters are associated with a multivariate fusion analysis method, accurate generation of raw material characteristic fingerprints and optimal starting environment parameters is achieved, adaptability and stability of the fermentation starting stage are remarkably improved, real-time calculation of a dynamic time sequence prediction model on the pH change trend is achieved, and the stability of the fermentation starting stage is improved. And a parameter adaptive control algorithm is matched.

The invention discloses a coarse cereal food processing method based on biological enzyme-physical field coupling, and belongs to the technical field of coarse cereal food processing and utilization. The preparation method comprises the following steps: firstly, mixing pure coarse cereal powder with a compound modified material, and premixing to obtain a premix; adding deionized water, a compound flavourzyme solution and carboxymethyl chitosan into the premix for enzymolysis, performing ultrasonic and pulsed electric field cooperative treatment after enzymolysis is finished, performing vacuum concentration after treatment, adding trehalose and modified diatomite, and uniformly mixing to obtain a coupling modified material; then kneading dough, adding food-grade glycerol during dough kneading, rolling, and cutting into strips to obtain noodle blanks; and finally, carrying out gradient drying on the noodle blanks, introducing nitrogen in the drying process, and obtaining the brewing instant coarse cereal noodles after the drying is finished. The method effectively solves the problems of non-uniform rehydration, unstable forming, high storage embrittlement rate, turbid soup and the like of the brewing instant coarse cereal noodles, and meets the industrial production requirements of the brewing instant coarse cereal noodles.

The utility model belongs to the field of powder brewing equipment, and discloses a powder discharging structure capable of continuously discharging powder, which comprises a powder storage tank, a powder storage cavity is arranged in the powder storage tank, a powder guide groove is annularly arranged at the bottom of the powder storage cavity, a powder falling port is arranged at the position of the powder guide groove, and the powder falling port is communicated with the powder storage cavity. The powder falling opening and the powder guiding groove are communicated with each other to form a three-dimensional opening. The powder falling opening is formed in the position of the powder guiding groove, the powder falling opening and the powder guiding groove are communicated with each other to form a three-dimensional opening, the three-dimensional opening is different from an existing plane type powder outlet, the powder falling opening can prevent powder from being caked at the powder falling opening, continuous powder falling is achieved, and the phenomena that brewing liquid cannot be soaked and caked are avoided.

The invention discloses a multi-parameter sensor system for monitoring the environment of a Maotai-flavor liquor production workshop, and the system comprises a plurality of intelligent sensor cabinets which are disposed in a distributed manner, are disposed in different process links of the liquor production workshop, and are used for collecting and preprocessing environment data; and the data service management platform is in communication connection with the plurality of intelligent sensor cabinets and is used for receiving, storing, fusing and analyzing the data from the intelligent sensor cabinets and performing visual display. Through high integration of various principles (such as electrochemical, infrared and PID photoionization) sensors, the PID photoionization sensor and various electrochemical and physical sensors are creatively integrated into single equipment, high-precision and total-factor monitoring of more than 20 brewing key environment parameters such as temperature and humidity, TVOC, ethanol, hydrogen sulfide and PM2.5 is realized, the monitoring dimension is comprehensive, the precision is high, and the monitoring cost is low. The perception capability on the change of the workshop microenvironment is obviously improved, and a solid data support is provided for the optimization of a precise brewing process.

A mixing mechanism (100), a beverage brewing device (1000) and a beverage preparation method, the mixing mechanism (100) comprises a pipeline (10) extending from an inlet end (11) to an outlet end (12), a flow path channel (20) is formed in the pipeline (10), a fluid in a gas-liquid mixed state is guided from the inlet end (11) to the outlet end (12), and a beverage with foam is formed. The size of the cross section of the flow path channel (20) in the flow direction of the fluid is at least partially reduced in the flow direction, and the flow speed is reduced when the fluid flows through the section of the flow path channel (20) which is in the reduced trend, so that gas and liquid in the fluid are gradually mixed, and the foamed beverage with stable quality is formed. The mixing mechanism (100) has a good foaming effect, and the pipeline (10) has a relatively large inner diameter, is not easy to block and is easy to clean, so that the beverage brewing equipment (1000) is easy to clean and maintain, and the quality of the beverage can be improved.

The application discloses a paper-based moulded coffee capsule capable of natural composting, a PHA aqueous dispersion in-situ film-forming barrier heat-sealing composite layer and a preparation method and application thereof, and belongs to the field of degradable packaging and single-cup extraction capsules. The capsule comprises a capsule body formed by moulded paper pulp, a side wall, a bottom wall and a mouth flange, a biodegradable polyester-based film sealing member sealed to the flange, and a polyhydroxyalkanoate barrier heat-sealing composite layer coated on the inner surface of the body and the sealing surface of the flange. The composite layer is obtained by in-situ film-forming of a particle size gradient double-layer aqueous dispersion, and comprises an infiltration anchoring layer located in the pores of the paper pulp and a continuous dense layer on the outside along the thickness direction. The flange is a heat-pressed densification area, and a locally thickened heat-sealing ring is formed on the sealing surface of the flange. The application realizes the moisture and oxygen barrier and interface bonding performance through physical anchoring of small particle size components and surface film-forming of large particle size components, and guarantees the brewing sealing performance.

The invention provides a beverage brewing machine. A powder bin of the beverage brewing machine is used for storing powder to be brewed; the mixing bin is used for mixing and brewing powder and brewing liquid; a first liquid path and a second liquid path of the liquid supply pipeline are respectively communicated with the mixing bin and provide brewing liquid into the mixing bin, the brewing liquid from the first liquid path spirally flows downwards and brews powder in the mixing bin, and the brewing liquid from the second liquid path is introduced from the lower part of a powder outlet of the powder bin after the first liquid path is closed; the powder flows downwards to wash the powder on the inner wall of the mixing bin; the gas path assembly is communicated with the powder outlet of the powder bin and blows gas downwards from the powder outlet. The brewing liquid introduced through the first liquid path rotates to brew the powder in the mixing bin to make a beverage, and then the brewing liquid introduced through the second liquid path emphatically flushes the powder receiving position in the mixing bin, so that the problem of powder residue in the mixing bin is solved. Air is blown from top to bottom at the powder outlet of the powder bin through the air path assembly, and the problem that the powder outlet is blocked by water vapor is solved.

The invention discloses a method for rapidly enriching pit mud high-yield caproic acid functional flora and application, and belongs to the technical field of baijiu brewing microorganisms. According to the method, the aged pit mud which is screened through tests and has better quality is used as seed mud, and the selected high-quality pit mud is subjected to step-by-step amplification culture by adopting a specific culture medium. The obtained bacterial community is a caproic acid producing bacterial community (85%) with the caproic acid producing clostridium as the main body, and the bacterial community can produce more than 10 g / L of caproic acid and less than 2 g / L of butyric acid. The mixed flora obtained by the method disclosed by the invention can be used for culturing and repairing the pit mud, increasing the caproic acid-producing main flora in the pit mud, promoting the pit mud to be aged, preventing the pit mud from being aged and hardened, and effectively improving the quality of raw wine at the same time. And the mixed flora can also be used for fermenting the byproduct yellow water of the Luzhou-flavor liquor to produce caproic acid at high yield, and can be further used for producing high-quality flavoring liquor.

A coffee machine with a detachable coffee basket comprises a main machine and the coffee basket, the main machine comprises a shell and a coffee brewing assembly, a coffee basket assembling part is arranged on the side face of the top of the shell, a cover body is hinged to the top end of the shell, and the coffee brewing assembly at least comprises a liquid adding component; a mounting piece is fixedly arranged on the outer side wall of the coffee basket, and is detachably clamped on the coffee basket assembling part of the main machine; the liquid adding component extends into the coffee basket, the cover body extends towards one side of the coffee basket and covers the coffee basket, and a lifting support is hinged to the bottom face of the cover body. The mounting piece on the outer side wall of the coffee basket is detachably clamped on the coffee basket assembling part of the main machine from top to bottom, and the cover body on the main machine extends to the top surface of the coffee basket to cover the coffee basket. The coffee basket is detachable and convenient to clean, the inner condition of the coffee basket with the detachable structure can be checked by opening the cover body, the coffee basket does not need to be detached every time, and the coffee basket is extremely convenient to use.

The invention discloses a high-yield caproic acid bacterium and application thereof in production of caproic acid by anaerobic fermentation of white spirit brewing yellow water. According to the invention, a high-yield caproic acid bacterium, namely bacillus aryabhattai H1 (CCTCC NO: M 20241040), is obtained through separation and screening, the high-yield caproic acid bacterium can grow and synthesize caproic acid by independently taking ethanol or lactic acid as a substrate, and the caproic acid production efficiency is optimal when ethanol and lactic acid are taken as a composite substrate. According to the bacillus aryabhattai H1, under the open type fermentation condition that a substrate does not need to be sterilized, the caproic acid can be efficiently produced by taking the white spirit brewing byproduct yellow water as the substrate, and the yield, the yield and the production intensity of the caproic acid can reach 12.5 g / L, 2.5 kg / m < 3 > / d and 22% or above respectively.

A beverage brewer includes a container, a container collar, a brewing material holder, a mesh element, and a drive assembly. The container has an open top, a closed sidewall, and a closed bottom. The container collar is configured to cover a rim of the open top. The brewing material holder is configured to hold brewing material and to be suspended from the container collar and into an interior of the container. The brewing material holder includes a sidewall having an opening, an open top, and a bottom. The mesh element covers the opening in the sidewall of the brewing material holder. The drive assembly is positionable on the container collar and is configured to be mechanically coupled to and rotate the brewing material holder.

The Heat Retention Coffee Dripper enhances thermal efficiency in pour-over brewing by optimizing the venting passage from the beverage container along the filter and dripper walls. Configurations like spiral paths, multiple routes, and baffles lengthen the length of the venting passage and ensure efficient heat transfer and retention while maintaining optimal flow rates, preventing vacuum formation, and improving extraction and coffee quality.