6668 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 beverage brewing device, which is configured for use with a beverage brewer having an inlet probe for dispensing water and an outlet probe, includes a body defining a brew chamber configured to contain a dry beverage medium and at least one outlet probe receptacle extending upwardly from a bottom surface of the body. The outlet probe receptacle is sized and configured to receive an outlet probe of a beverage brewer. A lid is removably securable to the body and is engageable with the body to selectively enclose a top opening of the body. An inlet probe opening is defined in the lid for receiving an inlet probe of the beverage brewer. At least one filter is defined within in the body, wherein the filter is configured to retain a dry beverage medium within the brew chamber while allowing a brewed beverage to pass through the brew chamber.

The invention discloses a dynamic optimization algorithm-based citrus red wine brewing formula design method. The method comprises the following steps of S1, constructing an initial multi-dimensional data set; s2, generating an initial formula setting through a fuzzy adaptive coevolution algorithm; s3, dividing the brewing process into a primary fermentation stage, a middle-stage fermentation stage and a later-stage curing stage; s4, controlling exploration and development balance of each particle by using an improved particle swarm optimization algorithm, and performing real-time optimization by using a multi-agent coordination mechanism; s5, dynamically adjusting the variation amplitude in each stage by applying an adaptive variation distribution mechanism; s6, optimizing a specific brewing target in different brewing stages through a staged multi-target optimization system; s7, analyzing brewing data of each batch by applying a traceability analysis system; and S8, adjusting the initial formula setting of the next batch based on the traceability analysis result. According to the method, the fuzzy adaptive coevolution algorithm, the improved particle swarm optimization algorithm and the like are utilized, and multi-stage intelligent control over the brewing process of the citrus red wine is achieved.

The invention discloses a compound microbial agent for enhancing production of beta-phenethyl alcohol in a white spirit brewing process as well as a preparation method and application of the compound microbial agent, and belongs to the technical field of microorganisms. The compound microbial agent is prepared from aspergillus niger, pichia membranaefaciens, Kazakstan monospora, saccharomyces cerevisiae and sporospora delbrueckii; in the compound microbial agent, the final concentration OD600 of the aspergillus niger, the final concentration OD600 of the pichia membranaefaciens, the final concentration OD600 of the Kazakstein monospora, the final concentration OD600 of the saccharomyces cerevisiae and the final concentration OD600 of the sporospora delbrueckii are 0.8-1.5, 0.8-1.5, 0.5-1, 0.8-1.5 and 0.5-1 respectively. After the compound microbial agent provided by the invention is applied to a solid-state fermentation system of Luzhou-flavor liquor, the yield of the aroma substance beta-phenethyl alcohol can be obviously increased by adjusting the eukaryotic microbial community structure of the fermentation system; the method can effectively solve the problem that the stability of the method for producing beta-phenethyl alcohol in the process of intensifying Baijiu fermentation by a single strain is poor.

The invention discloses a formula for brewing fen-flavor liquor by replacing peas with mung beans and a brewing method, and relates to the field of liquor brewing, the fen-flavor liquor is composed of yeast and sorghum, the mass percentage of the sorghum to the yeast is 100: 20-25, the yeast comprises barley, peas and mung beans, and the yeast comprises, by mass, 58-65% of barley, 30-35% of peas and 5-10% of mung beans. The starch content of sorghum is not less than 70%. According to the formula for brewing the fen-flavor liquor by replacing peas with the mung beans and the brewing method, the mung beans are added, so that a liquor body is endowed with rounded and mellow taste experience while keeping the elegant and pure style of the traditional fen-flavor liquor; the special plant faint scent of the mung beans is also in delicate flavor synergy with vanillin and other substances of the pea source, so that the finished wine has the sensory characteristics of being clear but not light and mellow but not strong, the degree of dependence on high-price peas can be effectively reduced by introducing the mung bean raw material, and the raw material purchasing cost of per ton of wine is directly reduced.

The invention belongs to the technical field of white spirit brewing, and particularly relates to bacillus velezensis BL-LM and application thereof in preparation of special-flavor white spirit yeast. The bacterial strain is classified and named as Bacillus velezensis, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.30130. The invention further discloses a preparation method of the bacterial strain. When the bacillus velezensis BL-LM is added into starter propagation raw materials, in the starter propagation process, the top fire temperature of a starter blank is high, the temperature rising time is long, the liquefying power and saccharifying power activity of the starter blank is higher, the capacity of producing white spirit characteristic flavor substances such as pyrazines, guaiacol and 4-vinyl guaiacol is higher, and the content of organic acid is high. The bacillus velezensis BL-LM disclosed by the invention has a relatively good promotion effect on physicochemical property optimization and flavor substance generation of the specially-fragrant yeast, and has a very obvious effect in the aspect of modifying the quality of the specially-fragrant yeast.

The invention relates to the technical field of beer brewing monitoring, and discloses an intelligent monitoring system and method for a beer brewing process. The method comprises the following steps: acquiring real-time production data in a beer brewing process, wherein the real-time production data comprises raw material parameters, fermentation environment parameters and equipment operation parameters; then, based on the raw material parameters and the fermentation environment parameters, key process indexes of the current brewing stage are identified, and monitoring areas of the beer brewing process are divided according to the key process indexes; and finally, according to the equipment operation parameters and the monitoring areas, constructing a multi-dimensional monitoring network of the beer brewing process, and collecting dynamic process data of each monitoring area through the multi-dimensional monitoring network. According to the method, the whole brewing process can be comprehensively covered, monitoring key point dynamic adjustment is achieved, a multi-dimensional monitoring system is constructed, the problems of traditional monitoring data fragmentation, monitoring blind areas and the like are solved, the brewing process is accurately controlled in an assisted mode, and the modern beer brewing production requirement is met.

The utility model relates to a brewing device of a large-dose coffee machine, which is designed for solving the technical problems that the brewing device of the existing similar coffee machine product is not good enough in structural design, so that the production and the assembly are more inconvenient, the liquid pressing one-way powder pressing is less adopted, the volume of a brewing cavity is smaller, and the coffee brewing mode is more single. The brewing device is characterized in that a hydraulic combination of the brewing device is fixedly arranged in a screw rod, an external thread of the outer diameter of the screw rod is meshed with an internal thread of the inner diameter of a bevel gear, and at least one side of the outer diameter of the bevel gear extends out of an outer gear ring of the hydraulic combination to be meshed with a small gear at a motor shaft of a second motor; a hydraulic connecting hole is formed in the top of the liquid outlet channel of the sealing seat; a residue ejecting push rod is arranged in an end corner groove of a main body below the brewing cavity, a push rod head at one end of the residue ejecting push rod extends into the powder pressing combination and is inserted into a rod hole in the tail end of a rod part at one end of a brewing cavity push rod extending out of the bottom of the brewing cavity connected into the powder pressing combination, and the push rod spring is arranged on the outer diameter of the rod part at the end.

The utility model provides a beverage machine which comprises an equipment body and further comprises a brewing unit installed on the equipment body and used for preparing a beverage; the fluid assembly is mounted on the equipment body, is communicated with the brewing unit and is used for providing fluid required for preparing the beverage for the brewing unit; the air pump and the three-way valve are both installed on the equipment body, and the air pump is communicated between the fluid assembly and the brewing unit through the three-way valve and used for providing purging airflow for the brewing unit. When beverage brewing is completed, the air pump is started, the three-way valve enables the air pump to be communicated with the brewing unit, airflow generated by the air pump can blow away residual beverage in the brewing unit, the utilization rate of beverage consumption agents is increased, and the problem that residual liquid at a beverage outlet drips is solved.

The invention belongs to the technical field of coffee machines, and discloses an automatic coffee brewing machine and an automatic coffee brewing method.The automatic coffee brewing machine comprises a rack, a powder grinding mechanism, a powder pressing and brewing mechanism, a bearing part, a filter and a driving mechanism, and the powder grinding mechanism, the powder pressing and brewing mechanism, the bearing part, the filter and the driving mechanism are arranged on the rack; the grinding mechanism and the powder pressing and brewing mechanism are arranged in sequence; the bearing part is movably arranged on the rack, and the filter is detachably arranged on the bearing part; the output end of the driving mechanism is connected with the bearing part, and when the filter is placed on the bearing part, the driving mechanism can drive the filter on the bearing part to move to the grinding mechanism or the powder pressing and brewing mechanism. According to the automatic coffee brewing machine, the automatic grinding and brewing process of coffee can be achieved, the filter can be detached to be cleaned after the coffee brewing process is completed, and the problem that coffee residues remain on the filter can be effectively solved.

The invention relates to the technical field of intelligent monitoring, in particular to a Baijiu brewing microbial fermentation intelligent monitoring system and method.The Baijiu brewing microbial fermentation intelligent monitoring system comprises a multi-source sensing module, an edge computing unit, a cloud decision-making model, a dynamic execution unit, an AR visual terminal and a safety early warning module, the multi-source sensing module is used for acquiring temperature gradient, material components and microorganism density data in the fermentation tank; the edge calculation unit is used for implementing space-time fusion processing on the original data; the cloud decision model adopts a hybrid neural network, fuses real-time monitoring data and a historical fermentation atlas database, and outputs an ethyl acetate generation efficiency predicted value and a regulation and control instruction; the dynamic execution unit is used for receiving the regulation and control instruction; the AR visual terminal is used for dynamically displaying the fermentation process three-dimensional thermodynamic diagram and labeling the concentration extreme point of the target metabolite; the safety early warning module is used for starting an emergency program. Therefore, the problems of non-real-time monitoring, non-intelligent data processing, insufficient control precision, low safety and the like in related technologies are solved.

The invention relates to the technical field of food processing parameter optimization, and particularly discloses a Baijiu brewing process parameter optimization method based on artificial intelligence, which comprises the following steps of: acquiring temperature and steam flow data in a distillation process in real time, performing discrete Fourier transform processing on the temperature and steam flow data, and calculating a temperature fluctuation index and a steam flow fluctuation index; the two indexes are used as input characteristics, a wine quality prediction model is established by using a deep neural network technology, the model can predict whether the wine quality is qualified or not according to real-time data, and for the wine with an unqualified prediction result, the system can automatically analyze reasons, so that the wine quality prediction accuracy is improved. According to the method, through real-time monitoring and intelligent adjustment, the product quality problem caused by parameter fluctuation in a traditional brewing process is effectively solved, the production efficiency is improved, and the stability of the white spirit quality is ensured.

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 provides a green low-carbon recycling and energy conversion coupling method for wine brewing waste, and belongs to the technical field of resource utilization. Comprising the following steps: (1) coarse screening; (2) heat drying; (3) fine screening; (4) pyrolyzing and carbonizing; (5) energy conversion; (6) tail gas treatment; and (7) preparing a liquid-phase product. Aiming at the wine brewing waste treatment and resource utilization process, the invention aims at solving the problem of how to prevent excessive wine brewing waste from being directly discharged into the environment to cause harm to the environment; how to digest huge wine brewing wastes; and how to turn waste into wealth and realize resource utilization of wine brewing wastes. A pyrolysis and carbonization technology is coupled with a green wine brewing technology, and a green low-carbon recycling and energy regeneration coupling technology for wine brewing waste is provided.

The invention relates to the technical field of microorganisms and particularly discloses bacillus velezensis for producing tetramethylpyrazine and application of the bacillus velezensis, the preservation number of the strain is CCTCC NO: M20232058, and the bacillus velezensis is obtained by separating and purifying from high-temperature Daqu of Maotai-flavor liquor in the liquor industry of Jin-brand Maotai Town in Guizhou. The bacillus velezensis disclosed by the invention can produce 1875.4 mg / L of tetramethylpyrazine by performing shake flask fermentation on a liquid culture medium for 7 days, and the tetramethylpyrazine can reach 4810.8 mg / L by optimizing a culture medium formula and culture conditions. The bacillus velezensis is applied to small-scale brewing of Maotai-flavor liquor, the content of tetramethylpyrazine in the Maotai-flavor liquor reaches 34.5 + / -1.4 mg / L and is increased by 325.93% compared with a contrast, and the bacillus velezensis can be used for increasing the content of tetramethylpyrazine in the Maotai-flavor liquor.

The invention provides a brewing mechanism of a coffee machine. The brewing mechanism comprises a supporting frame, a brewing head and a brewing device. The brewing head is fixed to the top of the rear side of the supporting frame, and a coffee powder feeding opening is formed in the top of the front side of the supporting frame. The coffee machine brewing mechanism is characterized in that the coffee machine brewing mechanism further comprises a movable frame and a linear power assembly, the movable frame is movably connected to the supporting frame, the brewing device is detachably connected to the movable frame, the linear power assembly is connected to the supporting frame, and the movable frame is in transmission connection with the linear power assembly; the linear power assembly is used for driving the moving frame to move relative to the supporting frame so that the brewing device can get close to and be connected to the brewing head in a sleeving mode and used for driving the moving frame to move relative to the supporting frame so that the brewing device can move to the position below the coffee powder feeding opening. According to the coffee machine, a complex swing arm structure does not need to be used for driving the brewing device to be switched between the brewing head and the lower portion of the coffee powder feeding opening, so that the structure of the coffee machine can be simplified, and the production cost of the coffee machine can be reduced.

Various illustrative systems, devices, and methods for beverage machines are provided. In one exemplary implementation, a system includes a portafilter and a plurality of baskets. The portafilter is configured to be removably coupled to an espresso machine. The plurality of baskets each define a filter, each is removably receivable in the portafilter, and each is configured to hold coffee grounds. The plurality of baskets including a first basket, a second basket, and a third basket. The third basket has a volume that is about 105 mL to 135 mL. The third basket is configured to permit brewing of a beverage using pressurized and unpressurized brewing methods.

Various illustrative systems, devices, and methods for beverage machines (e.g., coffee machines, espresso machines, etc.) are provided. In general, an espresso machine is configured to brew and dispense espresso. In one exemplary implementation, a system includes a boiler, a temperature sensor, a water outlet, a plumbing system, a housing, a controller, and a memory. The temperature sensor is configured to measure a temperature of the boiler. The plumbing system is configured to deliver water from the boiler to the water outlet. The housing includes a reservoir coupled thereto and configured to contain a cleaning liquid therein. The memory stores instructions that, when executed by the controller, cause the controller to perform operations including measuring a temperature of the boiler, comparing the temperature of the boiler to a predetermined temperature, operating the pump, and terminating the operation of the pump.

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 invention relates to the technical field of wine brewing, in particular to wine brewing fermentation equipment which comprises a fan-shaped bearing seat; the fermentation tank is arranged on the outer side of the top end of the fan-shaped bearing seat, and the outer side of the tank wall is surrounded by a heat preservation sleeve; the reciprocating fusion unit is connected with the fixed-point tank wall of the fermentation tank and is communicated to the inner side of the fermentation tank; the supporting, pushing and swinging unit is arranged between the fan-shaped bearing seat and the fermentation tank; wherein the supporting, pushing and swinging unit comprises a central control column, a multidirectional excitation assembly, an energy-driving temperature control assembly, an automatic transmission control assembly and an energy-guiding rotary swinging assembly, and the supporting, pushing and swinging unit is arranged to be matched with the reciprocating fusion unit, so that raw materials located on the inner side of the fermentation tank can be subjected to lifting type reciprocating stirring; horizontal swinging, transverse reciprocating motion and longitudinal vibration of the fermentation tank can be realized at the same time, and the temperature of the inner side of the fermentation tank can be controlled, so that the fermentation efficiency is ensured, and the fermentation quality is ensured.

The invention discloses a high-activity endoglucanase expression optimized strain and application thereof, and belongs to the technical field of gene engineering and enzyme engineering. According to the present invention, PCR amplification and homologous recombination are adopted to carry out strain construction and expression optimization on endoglucanase tCel5A, and screening is performed to obtain the sAOX1-pSUC2-tCel5A strain; an enzymatic property research finds that the recombinant pPICZA-tCel5A has the optimal temperature of 50 DEG C and the optimal reaction pH of 4.5, and has good thermal stability and low pH stability. The enzyme activity determination result shows that the enzyme activity of the sAOX1-pSUC2-tCel5A after expression optimization is 4632.81 U / mg prot, which indicates that the tCel5A after expression optimization can efficiently degrade cellulose, and has a great application prospect in the fields of agriculture, brewing industry and the like.

The present invention relates to the technical field of coffee. Disclosed are a coffee cup preparation method and a portable coffee powder brewing method. The coffee cup preparation method comprises the steps of: S1, preparing materials; S2, quantitatively filling coffee powder into a coffee cup; S3, press-fitting a filter cloth in place, heating a cloth press head for 0.5-1 second, and turning the edge of the filter cloth upward to be in hot-melt connection with the coffee cup; S4, press-fitting a sealing membrane in place, heating a membrane press head for 0.5-2 seconds, and turning the edge of the sealing membrane upward to be in hot-melt connection with the coffee cup; and S5, ending the preparation. The portable coffee powder brewing method comprises the steps of: a, tearing off a sealing membrane; b, adding hot water to submerge and soak a filter cloth; c, rotating a cup body left and right to form espresso-like coffee; and d, continuing adding water to the height above three-quarters of the cup body to form drinkable coffee. The coffee cup of the present invention is easy to carry, can be used anytime and anywhere, and is stackable, so that space for packaging, transportation and storage of coffee cups is saved, greatly reducing the packaging, transportation and storage costs of coffee cups and contributing positively to society.

The sealing mechanism comprises a machine body and a powder box assembly placed on the machine body, the powder box assembly comprises a powder storage box and a guide pipe arranged at the bottom of the powder storage box, a powder outlet is formed in the lower portion of the guide pipe, and a powder inlet is formed in the upper portion of the guide pipe; a powder outlet screw rod is arranged in the guide pipe, and the powder outlet screw rod rotates and extrudes powder out of a powder outlet of the guide pipe; in addition, a sealing bottom cover arranged at the bottom of the guide pipe is further included, the sealing bottom cover is provided with a powder outlet and a powder falling opening, and a sealing piece is movably arranged at the bottom of the sealing bottom cover. And a first transmission part for driving the powder outlet screw rod to rotate is also arranged on the sealing bottom cover in a penetrating manner. Therefore, by adopting the lower plane type sealing, the opening angle between the powder outlet and the powder falling opening is 180 degrees, so that the powder falling is smoother, and the powder blocking phenomenon is not easy to occur; and meanwhile, the sealing performance is better, and the risk of powder leakage can be greatly reduced.

The invention discloses a method for increasing the content of pyrazines and 2, 3-butanediol substances through high-temperature Daqu micro-ecological regulation and control, and belongs to the technical field of microbial food processing. The invention discloses a method for improving the content of pyrazines and 2, 3-butanediol substances through micro-ecological regulation and control of high-temperature yeast for making hard liquor, and the method comprises the following steps of: combining and inoculating strains, namely bacillus subtilis CGMCC (China General Microbiological Culture Collection Center) 10830, bacillus velezensis CGMCC 7044 and bacillus licheniformis CGMCC 20675, into wheat flour according to a proportion to prepare the high-temperature yeast for making hard liquor. According to the invention, not only are the contents of pyrazine substances and 2, 3-butanediol increased, but also the abundance of beneficial microorganisms such as bacillus, thermophilic fungi and the like is remarkably improved, and a good saccharification fermentation agent is provided for brewing high-quality white spirit.

The invention discloses a brewing method of sugar-free soy sauce, which comprises the following steps: S1, respectively moistening bean slices, puffed vital gluten and fried wheat with water, uniformly mixing, cooking, cooling, inoculating a composite strain containing composite aspergillus oryzae, rhizopus, mucor and saccharified aroma-enhancing yeast, and culturing to prepare high-quality soy sauce yeast; s2, adding water into the puffed vital gluten, mixing, and inoculating protease and pullulanase to prepare enzymolysis mash; s3, supplementing water to the enzymolysis mash to prepare an enzymolysis mash mixed solution, mixing the enzymolysis mash mixed solution with soy sauce koji, ventilating, stirring and fermenting, and transferring into a fermentation tank for fermenting; and S4, squeezing the fermented soy sauce mash to obtain the low-sugar soy sauce with low sugar content. S5, inoculating the low-sugar soy sauce into rhodotorula mucilaginosa for secondary fermentation, and sterilizing and refining after fermentation to obtain a finished product of sugar-free soy sauce; the taste is delicious, and the total sugar content is 1t; 0.5 g / 100mL, and amino acid nitrogen is greater than or equal to 1.2 g / 100mL; the product disclosed by the invention meets the '0' sugar soy sauce standard specified by GB 28050-2011. The production of the sugar-free soy sauce can be realized on the basis of the existing equipment of a soy sauce factory.

The invention provides a Baijiu brewing process simulation method and system, and the method comprises the steps: constructing a metabolic network model of a flavor synthesis path in a Baijiu brewing process, initializing the boundary condition of the metabolic quantity in the metabolic network model, and carrying out the flux balance constraint of the metabolic path of a target flavor substance according to the boundary condition, obtaining the constraint flux of the metabolic pathway of the target flavor substance, and further calculating the metabolic flux distribution of the target flavor substance in the white spirit brewing process; determining a reaction rate constant of each process parameter combination according to the concentration gradient characteristic and the spatial distribution characteristic of the concentration change information of the target flavor substance; and performing metabolism simulation on the brewing reaction of the target flavor substance according to the metabolic flow distribution and each reaction rate constant, outputting the metabolic quantity of the target flavor substance under each process parameter combination, and further screening the brewing process parameters of the target flavor substance. Based on the scheme, multi-parameter metabolism simulation of a flavor substance synthesis path in a white spirit brewing process can be realized.

The invention discloses beverage processing equipment and a debugging method thereof, the beverage processing equipment comprises a grinding module, a brewing module, a bean bin and input equipment, the grinding module comprises a cutter head capable of adjusting a grinding gap; the debugging method of the beverage processing equipment comprises the steps that any beverage is selected, information of a bean bin bound with the beverage is obtained, or only the bean bin or only a grinding module is selected, and pressed powder parameters of the beverage are obtained; obtaining extraction parameters of the beverage; the method comprises the following steps: setting a preset extraction time length, starting a debugging method to operate, firstly preparing a cup of beverage to obtain an actual extraction time length in a current grinding gap state, comparing the actual extraction time length with the preset extraction time length, adjusting a cutter grinding gap of a grinding module according to a difference value between the actual extraction time length and the preset extraction time length, and continuously preparing the beverage; and the debugging is completed and confirmed until the actual extraction duration of the current time is consistent with the preset extraction duration, so that the whole debugging process is relatively simpler and more reliable.

The utility model discloses a coffee machine which comprises a first water tank, a brewing module, a pipeline, a heating piece, a second water tank and a pump body, and the first water tank is provided with a water tank water outlet; the pipeline is communicated with the water outlet of the water tank and the brewing module; the heating piece is arranged on the pipeline; the second water tank is arranged on the pipeline and located between the heating piece and the brewing module. The pump body is connected with the second water tank and used for pumping liquid in the second water tank to the brewing module. According to the technical scheme, water outlet control of the coffee machine can be simplified, and meanwhile the water outlet temperature and the water outlet duration are guaranteed.

The invention relates to the technical field of white spirit brewing equipment, in particular to a cellar-entering scattering mechanism and device, which comprises a grain receiving machine and a tail spirit spraying component, the grain receiving machine comprises a rack, a receiving hopper is arranged at the upper end of the rack, a conveying device is arranged below the receiving hopper, and a plurality of distributing mechanisms are connected between two side walls of the receiving hopper; the material distributing mechanism evenly divides the material receiving hopper into a plurality of discharging areas in the conveying direction of the conveying device, at least one end of the conveying device is provided with a discharging and scattering device, and the discharging and scattering device comprises a discharging channel connected with the end of the conveying device and further comprises a scattering device arranged in the discharging channel. The tail wine spraying assembly comprises a tail wine tank and a pipeline connected with the tail wine tank, and the pipeline is connected with a spray head used for spraying tail wine to the fermented grains on the conveying device. The fermented grains are dispersed for the first time through the material distributing mechanism and then dispersed through the dispersing device, and compared with the fermented grains which are directly dispersed into piles, the in-cellar dispersing mechanism disclosed by the invention has a good dispersing effect.

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.