93 results about "Brix" patented technology

The invention discloses a preparation method of fermented coffee pericarp tea, and belongs to the technical field of fermented plant beverage processing. The preparation method comprises the following steps: cleaning fresh coffee peel, and carrying out color protection and oxygen protection; a fermentation strain is inoculated into a fermentation substrate with the sugar degree of 6-degree Brix, the mass ratio of the fermentation strain to the fermentation substrate is 1: (150-250), fermentation culture is conducted for 20-28 h at the temperature of 15-30 DEG C, and a fermentation mother solution is prepared for use. Diluting the fermentation mother liquor by 250-350 times, adding the diluted fermentation mother liquor into the pretreated coffee pericarp, sealing, soaking and fermenting at 15-25 DEG C for 12-96 hours, and controlling the sugar degree range to be 6-10 degrees Brix and the alcohol content to be less than 3% during fermentation; and separating the fermented coffee pericarp from the fermentation liquid, rolling, and drying until the water content is less than 12%. The method can effectively remove the astringent taste of the coffee pericarp tea, increase the richness of the flavor and taste of the pericarp tea, improve the increase of beneficial components in the coffee pericarp and the production of new metabolism, retain the original fruit flavor of the coffee pericarp and newly increase the product value of functional components, and realize the high-valued utilization of the coffee pericarp.

The present invention relates to: a method for preparing a Hovenia dulcis Thunb fruit fermented vinegar having hangover relief and liver protection effects; and a beverage composition prepared using the same as a main ingredient. In the method for preparing fermented vinegar by using Hovenia dulcis Thunb fruits of the present invention, a Hovenia dulcis Thunb fruits concentrate is made using Hovenia dulcis Thunb fruits and is adjusted to 16° Brix. 10% (v / v) seed mash is inoculated thereto and subjected to alcohol fermentation at a temperature of 28 to 32° C. Then obtained alcoholic fermentation filtrate is used as a substrate of acetic acid fermentation. In the acetic acid fermentation, a fermented liquid obtained through alcoholic fermentation of Hovenia dulcis Thunb fruits is inoculated with 10% (v / v) of a vinegar starter, and then fermented at a temperature of 28 to 32° C. under a 120 to 180 rpm condition.

The invention discloses a preparation process of fermentation type roxburgh rose green tea wine and a product thereof, and relates to the technical field of preparation of fruit tea wine. The preparation process comprises the following steps: preparation of green tea extraction tea soup, component adjustment, yeast activation, fermentation, centrifugation and sterilization. The optimal fermentation process obtained through test investigation is as follows: the fermentation time is 9 days, the initial fermentation sugar degree is 22-degree Brix, the yeast inoculum size is 0.4%, the volume ratio of the roxburgh rose stock solution to the tea soup is 1: 5, the fermentation temperature is 26 DEG C, and the initial fermentation pH is 3.5. According to the fermentation type rosa roxburghii tratt green tea wine prepared under the optimal technological conditions, the alcoholic strength is 12.73% vol, the tea polyphenol content is 702 mg / L, the vitamin C content is 724 mg / L, the wine body is bright in color and rich in rosa roxburghii tratt fruit fragrance and tea fragrance, fragrant substances in the green tea wine are well reserved, ester, alcohol and acid substances of the green tea wine are enriched through introduction of rosa roxburghii tratt, and the taste of the green tea wine is improved. The green tea wine is endowed with more levels of fruit fragrance, grass fragrance, flower fragrance and milk fragrance, the taste is soft, the aftertaste is sweet, and the varieties of roxburgh rose and green tea processed products are enriched.

The invention discloses a strawberry cultivation method which comprises the following steps: (1) soil treatment before field planting: applying a soil improvement fertilizer before field planting to adjust the pH value of soil to 6.2-6.5, the soil improvement fertilizer comprises the following components in percentage by weight: 46-55% of oyster shell powder; 33%-39% of decomposed sheep manure; 1%-2% of composite rare earth silicate; 4%-6% of a bacillus subtilis microbial agent; 6%-8% of a potassium humate chelate fertilizer; (2) applying a flower and fruit leaf strengthening fertilizer in a period from flower bud differentiation to young fruit expansion; (3) applying a fruit swelling stress-resistant drip irrigation fertilizer from the fruit swelling period to the mature period, wherein the fruit swelling stress-resistant drip irrigation fertilizer comprises a liquid A and a liquid B; the oyster shell powder in the components of the soil improvement fertilizer can improve the acid neutralization capacity, rare earth and potassium humate are premixed to form an organic-rare earth chelate, the microbial activity is activated, and the disease inhibition rate is increased by 60%; the sugar degree of the fruits is increased by 2.5-3.0 Brix, so that the economic benefit is maximized.

The invention provides a preparation method of multi-raw-material edible granules regulated and controlled by natural concentrated fruit and vegetable liquid, and relates to the technical field of natural functional foods. The preparation method comprises the steps of raw material pretreatment, natural concentrated fruit and vegetable liquid preparation, low-sugar high-fiber vegetable pulp or fruit fibers, cross permeation, forming, drying and the like. The sugar degree of the obtained multi-raw-material edible granules regulated and controlled by the natural concentrated fruit and vegetable liquid is 18-20.5 degree Brix. The pH (Potential of Hydrogen) is 3.9 to 4.5; the water content is 2-8%; and the water activity is 0.30 to 0.45. The flavor harmony, the structure stability, the nutrition retention rate, the water activity control and the normal-temperature storage life of the product are remarkably improved under the condition of completely zero additive through cross-raw-material cross permeation of the natural concentrated solution, and the market application prospect is wide.

A process is described for the separation of at least one inositol from a carob extract comprising the steps of: a) providing a filtered and demineralised carob extract having a Brix value greater than 60 and a pinitol content, in weight percent based on the weight of the extract, from 5 to 25%; b) subjecting said carob extract of step a) to a process of chromatographic separation of the pinitol, wherein said process comprises subjecting the extract to at least one passage on a chromatographic resin, thus obtaining an aqueous solution having a pinitol content, in weight percent based on the total weight of the solution, from 35 to 70%, and which has a Brix value of 20 or lower; and c) subjecting the aqueous solution thus obtained in step b) to a purification step, thus obtaining a purified aqueous solution having a pinitol content, in weight percent based on the total weight of the solution, of more than 55%.

A soda carbonation and dispensation system and method are provided. The system includes a carbonated water pump and motor assembly operable to draw fresh water into carbonator tanks and circulate the water through a chiller system. A carbon dioxide source is connected to the carbonator tanks to produce carbonated water. The system also includes a water level sensor connected to a controller, a plurality of syrup containers, a syrup pump, syrup regulator valves, a brix capacitor, a dispensing tower and faucets connected to the dispensing tower housing. The controller operates the water pump and motor assembly to maintain a water level within a predetermined range and to maintain continuous flow and refrigeration of the carbonated water, which optimizes carbonation. The brix capacitor receives chilled carbonated water and chilled syrup in separate lines. Carbonated water is circulated to the faucets through a manifold in the brix capacitor and then circulated back into the carbonator tanks. Valves are provided in the brix capacitor to manipulate carbonated water and syrup flow rates and pressures into the faucets. The system maintains the carbonated water and syrup at a refrigerated temperature and a predetermined maximum pressure. When a faucet is opened, the carbonated water and syrup mix as they flow laminarly into a container. The result is consistently optimum carbonation when the beverage is dispensed.

Methods for cementing. An example method provides a cement composition comprising an aqueous fluid, a cement, and a cement retarder; wherein the cement retarder is a waste residue from a manufacturing process of a sweetener and comprises a sugar concentration of at least 40%, a Brix value of at least 60, a nitrogen-free extract concentration of at least 50%, a total solids concentration of at least 60%, a crude protein concentration less than 10%, a fat concentration less than 5%, a fiber concentration less than 5%, and an ash concentration less than 10%. The method also introduces the cement composition into a wellbore penetrating a subterranean formation and pumps the cement composition to a location within the wellbore, and allows the cement composition to set in the location.

The invention provides a wine fermentation temperature intelligent monitoring and adjusting method, system, equipment and medium, and belongs to the technical field of wine fermentation. Information is configured, and a corresponding fermentation temperature process curve is called; deploying an Internet of Things temperature sensor, generating a daily detection task based on the process curve, and pushing the daily detection task to an operator mobile terminal; receiving temperature and sugar degree data, and generating a temperature-sugar degree change curve; comparing the real-time temperature with a preset interval, triggering an alarm and generating an adjusting instruction when the real-time temperature deviates from a threshold value, and generating an early warning when the temperature trend is monitored to be abnormal; an adjusting instruction is sent to the execution device to correct the temperature, adjusting data are recorded, and whole-process information is uploaded to the cloud. The fermentation temperature is accurately controlled by collecting parameters, the fermentation process is optimized by correlating temperature-sugar degree data, and the product consistency is improved; historical data accumulation supports process parameter iteration, the new wine research and development period is shortened, and stable wine quality is guaranteed.

The invention discloses a pineapple wine mixed fermentation process which comprises the following steps: S1, raw material pretreatment: peeling and juicing pineapples, adjusting the sugar degree of fruit juice to 18-22 degrees Brix, adding potassium metabisulfite until the mass concentration is 120-160mg / L, then adding pectinase with the concentration of 100-140mg / L, and standing for 4-8h; s2, strain preparation: performing slant activation culture and seed solution preparation on saccharomyces cerevisiae to obtain a saccharomyces cerevisiae solution with the concentration of 106-108 CFU / mL; the method comprises the following steps: carrying out slant activation culture and seed solution preparation on hansenula polymorpha to obtain a hansenula polymorpha solution with the concentration of 106-108 CFU / mL; the pretreated pineapple juice is inoculated with the two kinds of prepared yeast liquid at the same time according to the proportion, fermentation is conducted at the temperature of 20-24 DEG C, SO2 is added to terminate fermentation after fermentation is finished, filtering and tank reversing are conducted, the pineapple wine is obtained, and the inoculation proportion of the saccharomyces cerevisiae to hansenula polymorpha with grape juice is 1: 10-10: 1. The saccharomyces cerevisiae and the non-saccharomyces cerevisiae are applied to pineapple wine fermentation, so that the quality of the pineapple wine is effectively improved.

The invention discloses a method for predicting the concentration mode of a spice water extract. The method comprises the following steps: determining the initial soluble component content K0% in the spice water extract by using a Brix sugar degree instrument, determining the initial solid content G0% in the spice water extract by using a drying oven method, and predicting the concentration mode of the spice water extract according to the difference value between the K0% and the G0%. The prediction method provided by the invention not only can effectively reduce or eliminate the substance content loss in the concentration process, but also can prevent solid matters from being separated out in the concentration or storage stage of the perfume water extract, and improves the appearance form and the internal quality of the perfume.

The invention relates to the field of beverage fermentation, in particular to a preparation method of a multi-strain asparagus fermented beverage. According to the asparagus fermented beverage, nutrient substance macromolecules in asparagus are converted into micromolecular components which can be absorbed by a human body through a multi-strain fermentation technology, and the asparagus fermented beverage capable of reducing blood sugar, blood pressure and blood fat and dispelling the effects of alcohol is prepared. According to the invention, starch in corn grits and sweet potato flour is subjected to enzymolysis by using saccharifying enzyme, so that the starch is converted into dextrin and oligosaccharide, and the liquid viscosity in a solution is reduced; lactic acid bacteria and saccharomycetes are used for fermenting asparagus concentrated juice mixed liquor, the technical problems of acid production and aroma production are solved, then acetic acid bacteria are used for decomposing alcohol in the liquid, and finally the asparagus stock solution fermented beverage with BRIX larger than or equal to 10.5, PH of 3.6-3.8 and light transmittance T larger than or equal to 85 is obtained.

To provide an innovative packaged food containing grated fruit and / or grated vegetable that comprises a grated base material of fruit or vegetable, demonstrates fruit-equivalent sweetness, features consistency and texture for direct eating, and permits savoring of the fruit's natural taste.SOLUTION: The present invention is a packaged grated fruit and / or grated vegetable-containing food that uses grated fruit and / or grated vegetable, fruit puree, and fruit juice as raw materials, wherein (1) the B-type viscosity is 500 to 6000 mPa s, and (2) the Brix is 8 to 16.SELECTED DRAWING: None

The utility model discloses a steam condensation prevention pot cover which comprises a pot outer cover, a pot inner cover, a handheld piece and a connecting assembly, and the handheld piece is arranged at the top of the pot outer cover; the inner pot cover is of a single-face concave cambered surface or curved surface structure, the outer pot cover is arranged on the inner pot cover in a covering mode, a steam channel is formed between the edge of the inner pot cover and the inner wall of the outer pot cover, an interlayer space is formed between the inner pot cover and the outer pot cover, and vent holes are formed in the inner pot cover; the outer pot cover, the inner pot cover and the handheld piece are connected through the connecting assembly. The pot cover is applied to the field of cooking utensils, steam condensation water generated on the lower surface of the pot outer cover is guided through the pot inner cover so that the steam condensation water cannot drip into steamed food, meanwhile, the steam channel and the vent holes are formed, the upper surface and the lower surface of the pot inner cover have no temperature difference, and the pot inner cover cannot generate the steam condensation water; indexes such as original moisture content, sugar degree, salinity, hardness and the like of the steamed food are not changed in the steaming process, and the original taste and taste of the food are kept.

The present disclosure relates to sterile concentrated tea extracts and tea beverages with a low dissolved oxygen level. An example method includes steeping tea leaves in water to extract the tea leaves and obtain a steeped tea, separating the tea leaves from the steeped tea, cooling the steeped tea to room temperature to obtain an initial tea extract, removing dissolved oxygen until a dissolved oxygen concentration of the initial tea extract is 5.0 mg / L or lower, and sterilizing the tea extract to obtain a sterile concentrated tea extract having a low dissolved oxygen level of 5.0 mg / L or lower and a Brix value of 0.3 to 3.3. The method of the present disclosure can be used to achieve reduced oxidation of tea polyphenols, achieve a flavor close to that of freshly brewed tea, delay quality degradation, and lower production costs.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

The invention discloses a device for preparing plant water and plant honey of sweet sorghum. The device comprises a buffer tank, a primary heater, a first evaporation circulation mechanism, a second evaporation circulation mechanism, a subsequent treatment mechanism, a temporary storage tank, a heat source and a control mechanism. During working, juice is preheated by the buffer tank and the primary heater and then sequentially enters the first evaporation circulation mechanism and the second evaporation circulation mechanism to be subjected to two-stage concentration. Most plant water and intermediate media are separated in the first stage, the intermediate media are further concentrated in the second stage, and a small part of plant water and plant honey are separated. And the plant water is sent to a subsequent treatment mechanism for sterilization and other treatment. The control mechanism detects the Brix value of the plant honey in real time, and if the Brix value reaches the standard, the plant honey is guided to enter a temporary storage tank for storage; and if the concentration does not reach the standard, refluxing to the buffer tank, and re-entering the first evaporation circulating mechanism for re-concentration. The plant honey is prepared while the plant water is prepared, so that the comprehensive utilization rate of resources is increased, the production cost is reduced, and the large-scale production requirement is met.

The invention discloses an oral solution for treating xerophthalmia and a preparation method thereof, and belongs to the technical field of biological pharmacy. The oral solution for treating the xerophthalmia is prepared from the following components in parts by weight: 15 to 18 parts of fructus lycii extract, 15 parts of bilberry extract, 10 to 11 parts of taurine, 2.4 to 2.6 parts of zinc gluconate, 750 to 760 parts of grape concentrated juice and the balance of water, the content of soluble solids in the grape concentrated juice is 64 to 66-degree Brix, and the content of total acids is 1.75 to 2.32 percent. In the storage process of the oral solution, the anthocyanin has good stability.

The invention discloses opuntia ficus-indica composite fruit juice and an HPP cold pressing sterilization preparation method thereof. The juice is prepared by mixing opuntia ficus-indica primary pulp and apple juice according to the ratio of 14.3: 1, and the indexes are as follows: the solid content is 9.5 + / -0.5 degree Brix, the pH is 3.8 + / -0.2, and the total acid is 5.5-8.5 g / L. The process comprises the following steps: CIP cleaning, feeding, online detection, homogenization at 18-20 MPa, filling at a temperature of less than or equal to 20 DEG C, HPP sterilization at 580 + / -10 MPa / 300 s, and refrigeration at 4 DEG C. The shelf life of the product at 4 DEG C is greater than or equal to 45 days, layering and precipitation are avoided, the total dietary fiber is greater than or equal to 1.5 g / 100g, the total flavone is greater than or equal to 20 mg / 100g, the total sugar is less than or equal to 8.0 g / 100g, and the low-sugar claim can be realized. The whole process is low in temperature and free of preservatives, the nutrition and flavor retention rate is increased by 30% or above compared with heat sterilization, the method is suitable for 70g small-package cold-chain sales, and industrial continuous production is achieved.

An object of the present invention is to provide a gel composition that can be easily produced and has improved hardness without increasing the amount of gelatin.SOLUTION: A gel composition comprising water, a saccharide, gelatin, and tamarind gum, and having a Brix value of 70% or more.SELECTED DRAWING: None

The invention discloses a control method for a single-valve sequential switching stable automatic rotating and stopping evaporating tank, which reduces labor intensity and safety accidents, is beneficial to quick recovery of stable operation of the evaporating tank, ensures that the brix degree of evaporated syrup reaches 65Bx degrees and ensures smooth production, and is used in a five-effect evaporating device. The method comprises the following steps: S1, starting a fourth evaporation tank D, stopping a fifth evaporation tank E, starting the fifth evaporation tank E after evaporation operation is performed in the fourth evaporation tank D, stopping a sixth standby evaporation tank F, starting the sixth standby evaporation tank F after evaporation operation is performed in the fifth evaporation tank E, stopping a third evaporation tank C after evaporation operation is performed in the fifth evaporation tank E, and stopping the fifth evaporation tank E after evaporation operation is performed in the third evaporation tank C; performing evaporation operation in a sixth standby evaporation tank F; and S2, starting a third evaporation tank C, and after stopping the second evaporation tank B, carrying out evaporation operation in the third evaporation tank C. The evaporation tank is sequentially opened and closed through a single valve to stably and automatically rotate and stop, stability of steam and materials can be kept in the process, stability of juice steam for sugar boiling, heating and pumping is kept, and stability of syrup brix is kept.

The invention discloses a brewing process of Prunus persica Pall Red liqueur wine. The invention relates to a brewing process of Prunus persica Red liqueur wine, which comprises the following steps: raw material selection: selecting Prunus persica Red grapes and distilled alcohol as raw materials, the distilled alcohol being brandy made by wine distillation; the selected Pinellia tenuiflora needs to meet the following acceptance standards: the sugar degree is greater than 23 degrees Brix, the acidity is greater than 5g / L, the pH value is less than 3.7, the appearance integrity is greater than or equal to 95, and the hygienic index TVC is less than 1 * 10 CFU / mL. According to the brewing process of the Liulong Pinyin liqueur wine provided by the invention, a set of Liulong Pinyin grape-based intelligent brewing process system of the liqueur wine is researched and developed through innovation of a product brewing technology, flavor optimization, nutrition retention and large-scale production are realized, the Liulong Pinyin grape variety is adopted in the process, and in the fermentation stage of the Liulong Pinyin grape juice, the original flavor of the Liulong Pinyin grape juice is improved; brandy obtained by distilling grape base liquor is added to terminate fermentation, the wine with unique taste is brewed, and brand-new liqueur drinking experience is brought to consumers.

A heat-treated mochi-containing food that maintains the texture and appearance of mochi without impairing its original taste, a method for producing the same, as well as a liquid seasoning for heat-treating mochi and use of the same. The above objective is solved by the heat-treated mochi-containing food including a liquid seasoning and mochi, wherein the liquid seasoning includes dextrin at a ratio between 1.0% by mass or more and less than 20.0% by mass and has a Brix value of 26.0% to 52.5%.

The invention relates to fruit wine for pit maintenance, a preparation method, a pit maintenance method, fruity strong-flavor liquor and a brewing process. The preparation method of the fruit wine for pit maintenance comprises the following steps: selecting flavored rose plums as a raw material, cleaning, crushing and denucleating to obtain fruit pulp; sugar is added into the fruit pulp, the initial sugar degree is adjusted to a preset target value, the pH value is adjusted to 6.5, pectinase is added, standing is conducted, and pre-fermentation liquor is obtained; inoculating distiller's yeast into the pre-fermentation liquor for main fermentation, and separating to obtain supernate and pomace after fermentation is finished; and carrying out post-fermentation treatment on the supernate to obtain the fruit wine for pit maintenance. According to the pit maintenance method and the brewing process of the fruity Luzhou-flavor liquor, generation of characteristic flavor substances in the pit is promoted, the fermentation period is remarkably shortened, the generation amount of ethyl hexanoate is reduced, the main body style of traditional Luzhou-flavor liquor is weakened to a certain degree, and the liquor is endowed with unique fruity flavor.

The invention discloses a fat-burning oral liquid, and relates to the technical field of oral liquids, and the fat-burning oral liquid comprises the following components by weight: 0.8-1.5% of a plant-derived alkaloid active component; 15-30% of a fruit juice concentrate; 0.5 to 5% of a plant synergistic interaction composition; 0.01%-0.1% of a preservative; 0.05 to 0.3 percent of a thickening agent; 0.1%-0.5% of an acidifying agent; 0.01%-0.1% of a flavoring agent; the plant source alkaloid active ingredient is a bitter orange immature fruit extract, synephrine accounts for 5-8% of the total weight of the extract, the fruit juice concentrate comprises pineapple concentrated juice and apple concentrated juice, the weight ratio of the pineapple concentrated juice to the apple concentrated juice is (1.5: 1)-(3: 1), and the total soluble solid content is greater than or equal to 65-degree Brix. The invention solves the problems that the existing compound fruit vinegar juice and cyperus esculentus meal oligosaccharide indirectly regulate metabolism, lack active substances for directly promoting lipolysis, do not design components for blocking intestinal fat absorption, only depend on synthesis inhibition and decomposition promotion, and have poor effect on excessive intake of dietary fat, and in addition, the cistanche juice has earthy smell, and is easy to eat. And the compound fruit vinegar juice has strong acerbity and influences the eating of users.

The invention relates to a method for preparing a sterile low-dissolved-oxygen concentrated tea extracting solution. The method comprises the following steps: a) extracting tea leaves with water for 1 minute to 2 hours; b) separating the tea leaves from the tea soup, and cooling the tea soup to room temperature or keeping the temperature of the tea soup at 5-25 DEG C to obtain an initial tea extracting solution; c) removing dissolved oxygen until the dissolved oxygen concentration of the initial tea extracting solution is below 5.0 mg / L; d) sterilizing to obtain a final sterile low-dissolved-oxygen concentrated tea extracting solution; wherein the Brix degree Brix of the sterile low dissolved oxygen concentrated tea extracting solution is 0.3 to 3.3. The invention also relates to a product obtained by the method, a tea beverage based on the product and a preparation method of the tea beverage. According to the method, oxidation of tea polyphenol can be reduced, the flavor of the tea beverage is close to that of the freshly-brewed tea, quality degradation is delayed, and the production cost is low.

The invention relates to the field of food processing, in particular to a method for efficiently concentrating and obtaining high-quality apple juice by using a molecular distillation technology. According to the method, a molecular distillation technology is utilized, apple raw materials are subjected to pretreatment, vacuum crushing, juicing and centrifugation, then VKL70-5 molecular distillation equipment is adopted, the speed of a feeding pump is controlled to be 40-60 r / min, the distillation temperature is controlled to be 30-50 DEG C, the rotating speed of a scraper is controlled to be 80 r / min, and the vacuum degree is controlled to be-0.1 Mbar, and apple juice is concentrated to be 40-degree Brix. Wherein the retention rates of polyphenol, vitamin C and soluble protein respectively reach 88.64%, 86.28% and 86.37%, which are obviously superior to those of traditional heat concentration and membrane concentration; 35 volatile organic compounds (VOCs) can be detected; the browning index of the concentrated juice is as low as 0.77, and the antioxidant activity IC50 value is 4.31-4.87. Degradation of thermosensitive components is avoided through low-temperature operation, chemical reagents do not need to be added, energy consumption is low, and the green processing standard is met. A reliable technical scheme is provided for high-quality concentration of the apple juice, and the industry is promoted to be upgraded to the high-valued and nutritional direction.

Provided is a method for producing vinegar in which fermentation is easily controlled in production of the vinegar and the occurrence of a stuffy odor is suppressed. A method for producing vinegar includes a fermentation step using acetic acid-producing bacteria, in which all of the following fermentation conditions (a) to (c) are satisfied. (a) A rate of increase in absorbance (660 nm) of the fermentation liquid from a time point at which a ratio of Brix to the total value of an acidity and an alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2 / h or more. (b) A rate of increase in ratio of the alcohol concentration to the total value of the acidity and the alcohol concentration of the fermentation liquid from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2 / h or more. (c) When the fermentation step is defined as a period from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes to a time point at which aeration and / or stirring is continuously stopped for 15 minutes, an average alcohol concentration of the fermentation liquid in the entire fermentation step is 0.2 v / v% or more.

The utility model discloses a kind of fruit sugar content detection devices, including detection machine body, detection table being set in the top of detection machine body, the heat dissipation groove being all set in the both sides of detection machine body, the back of detection machine body is fixedly connected with limiting mechanism, the limiting mechanism includes motor, the output end of motor is fixedly connected with gear, the top and bottom of gear are all provided with gear plate, the inside of gear plate is engaged with gear, the outside of gear plate is fixedly connected with fixed plate, the front of fixed plate is slidably connected with detection machine body, the top of fixed plate is fixedly connected with limiting strip, the inside of limiting strip is located the outside of detection table. The utility model fruit sugar content detection device changes the phenomenon that fruit is easy to fall on ground after traditional encounter external interference, limiting strip is used to limit fruit, so that it can not fall on ground, and the accuracy of detection is increased, and the quality of detection is ensured.