140 results about "Caproic Acid" patented technology

The present invention provides: a fermented beer-like sparkling beverage having a real fermentation degree of 60% or less and a value of ([real extract (w / v%)]-[real final extract (w / v%)]) / [real extract (w / v%)] × 100 of 20% or less; the fermented beer-like sparkling beverage having a value of [original wort extract (w / v%)] × [malt ratio (w / w%)] of 1200 or less; and any one of the above-mentioned fermented beer-like sparkling beverages, in which the ratio (Es / HA) of the total concentration (mg / L) (HA) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (Es) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is 15% or less.

The present invention belongs to the technical field of polyamide 6 synthesis, and relates to a method for inhibiting the formation of infusible cyclic dimers of polyamide 6 and an application thereof. A method for inhibiting the formation of infusible cyclic dimers of polyamide 6 is to add an amino acid in the ring opening stage and the polycondensation stage respectively during the process of synthesizing polyamide 6 from caprolactam by hydrolysis, wherein the amino acid is an amino acid other than aminocaproic acid. An application is to synthesize a polyamide 6 by adopting the method for inhibiting the formation of infusible cyclic dimers of polyamide 6. The present invention reduces the proportion of original infusible cyclic dimers at thermodynamic equilibrium by adding an amino acid at different stages, thereby improving the melt quality, avoiding the influence of infusible cyclic dimers on the melt spinning process, and meeting the processing requirements of direct high-speed spinning.

The present embodiment relates to a biodegradable resin composition, a biodegradable film using the same, and a method for preparing the same, wherein the biodegradable resin composition comprises: a polylactic acid (PLA) resin; and a polyhydroxyalkanoate (PHA) resin. The PHA resin includes: a first PHA resin including a 3-hydroxyhexanoate (3HH) repeating unit; and a second PHA resin comprising a 4-hydroxybutyrate (4HB) repeating unit, thereby simultaneously improving the biodegradability, stretchability, and strength of the biodegradable film. Therefore, the biodegradable resin composition according to an embodiment of the present invention has excellent biodegradability and biocompatibility, and thus is environmentally friendly, and can ensure sufficient stretchability and strength thereof to produce a stretchable film, thereby being used for producing various products requiring moldability, and also being suitable for the production of various products requiring moldability. The present invention relates to a packaging material, such as a packaging material for disposable bags or food containers, and exhibits excellent properties.

The invention discloses a method and a system for producing high-purity medium-chain fatty acid (MCFA) based on waste molasses two-stage regulation fermentation. Comprising the following steps: (1) diluting waste molasses, then adding a compound enzyme agent of pectinase, beta-glucanase and cellulase, and coupling microwave to assist treatment; (2) inoculating the pretreated waste molasses with a composite flora containing a clostridium kluyveri mutant strain and a Megasphaera elsdeni engineering bacterium, and carrying out a fermentation treatment on the waste molasses, wherein the composite flora contains the clostridium kluyveri mutant strain and the Megasphaera elsdeni engineering bacterium; (3) sequentially performing two-stage dynamic regulation and control fermentation on the waste molasses inoculated with the composite flora through a pH-stat control strategy to realize efficient conversion from butyric acid to hexanoic acid / octanoic acid; and (4) a hydrophobic hollow fiber membrane module is adopted to realize on-line removal of the product, and the inhibition effect of the product is relieved. According to the technology, the yield of the MCFA produced from the waste molasses reaches 0.45 g / g COD, the cost is reduced by 68% compared with that of a traditional substrate, and a new way is provided for recycling of sugar manufacturing waste.

The invention discloses a sulfonate grafted polyether-polyester-polyamide block copolymer and a synthesis method thereof, and belongs to the field of materials. The invention provides a block copolymer elastomer material taking polycaprolactam as a hard segment and polyether and polyester as soft segments, and specific sulfonic acid groups are introduced to meet specific applications. According to the invention, caprolactam, 6-aminocaproic acid, aliphatic dibasic acid, aliphatic diamine, polyether glycol, sulfonate grafted polyester polyol BY-3305 and the like are used as raw materials, and macromolecular sulfonate grafted polyester polyol BY-3305 is used as a sulfonate grafting agent, so that the reaction efficiency is higher than that of a small molecular monomer containing a sulfonic acid group, and fewer reaction byproducts are generated; the polymerization reaction can be smoothly carried out. The sulfonate grafted polyether-polyester-polyamide block copolymer elastomer is obtained through one-step melt polymerization, and has the advantages of being simple and convenient in synthesis method, low in production cost, high in strength, adjustable in performance and the like.

The present invention relates to the technical field of polyesteramide materials, and discloses a polyesteramide material preparation method, which comprises: in the presence of a catalyst, carrying out a polymerization reaction on polycaprolactone and hexanediamine adipate to obtain a polyesteramide material, wherein the catalyst is prepared from 6-amino-1-hexanoic acid and tetrabutyl titanate, and the solvent is a solvent; wherein the weight average molecular weight of the polycaprolactone is 500 g / mol to 10000 g / mol. The method is simple in preparation process, the reaction temperature is lower than 300 DEG C, energy consumption is low, the obtained polyesteramide material has good mechanical properties, the tensile strength reaches 18 MPa or above, the elongation at break can reach 19% or above, meanwhile, good biodegradability is obtained, and the mass can be reduced by 50% within one month.

The invention belongs to the technical field of microorganisms, and particularly relates to a caproic acid-producing microbial composition and application thereof. According to the specific technical scheme, the microbial composition comprises caproic acid bacteria, clostridium and lactic acid bacteria. The caproic acid producing microbiome provided by the invention not only can be used for resourceful treatment of wastewater with high lactic acid concentration and reduction of environmental protection cost, but also can be used for construction and maintenance of pit mud, and provides a new practical reference for research of Luzhou-flavor liquor synthesis microbiome and preparation of artificial pit mud.

The invention belongs to the field of industrial application of microalgae, and provides a method for improving astaxanthin produced by haematococcus pluvialis. Comprising the following steps: 1, culturing haematococcus pluvialis to a logarithmic phase; 2, the haematococcus pluvialis is diluted to a proper concentration, and a seed solution for producing astaxanthin from the haematococcus pluvialis is prepared; 3, respectively adding six pre-prepared inducers including creatine, glycine, 6-aminocaproic acid, glutamic acid, L-hydroxyproline and L-cysteine into the prepared haematococcus pluvialis liquid for induction; and 4, continuously filling sterile air into the haematococcus pluvialis liquid added with the inducer in a photobioreactor, culturing, and inducing haematococcus pluvialis cells to accumulate astaxanthin. The invention discloses a method for improving astaxanthin produced by haematococcus pluvialis. The haematococcus pluvialis can be promoted to accumulate a large amount of astaxanthin, and the production cycle of the astaxanthin is shortened. The method is easy to operate, high in efficiency, low in cost and completely suitable for industrial culture of haematococcus pluvialis.

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.

The method involves chemically and selectively recycling polyamide (PA) polymers from compositions comprising other polymers, by mixing such a composition with a molar excess of an aliphatic dicarboxylic acid and heating the mixture to a non-melting temperature of the polymers for a minimum of 2 hours. This results in a solution comprising depolymerization products of the polymers. The solution can optionally be treated to recover these products. The aliphatic dicarboxylic acids can be of a specific formula, and the method can be carried out under atmospheric pressure. The mixture can be heated to a temperature between 100°C and 200°C for about 2 to 4 hours. The PA polymer can be an amorphous or semi-crystalline polyamide, and the aliphatic dicarboxylic acid can be selected from a specific group. The depolymerization products can be Aminocaproic acid derivatives, which can be used in the synthesis of resins for coatings or as plasticizers in PVC and nylon resins.

The invention provides a method for regulating and controlling growth and metabolism of caproic acid bacteria by using marine active peptides in a baijiu fermentation process. According to the method, the marine active peptides are added in an anaerobic fermentation stage of baijiu preparation to regulate and control the growth and metabolism of the caproic acid bacteria; wherein the marine active peptide is chlorella pyrenoidosa peptide, schizochytrium limacinum peptide, fish albumin peptide or euphausia superba peptide. According to the method, active peptides with specific sources are added into an anaerobic culture system, so that the growth of caproic acid bacteria can be promoted, energy metabolism can be enhanced, and the activity of key enzymes such as caproic acid dehydrogenase and caproic acid synthase can be activated, and therefore, the generation amount of flavor acids such as caproic acid and butyric acid can be increased, the fermentation quality can be improved, and the flavor level and esterification precursor substance content of Baijiu can be improved.

The invention relates to a recycling method of high-concentration wine brewing wastewater, which comprises the following steps: (1) adding a fermentation substrate, a caproic acid producing inoculum and a signal molecule enhancing solution into a cathode chamber of an electric fermentation reactor, mixing, and aerating for 3-5 minutes to obtain a mixed solution; (2) adding an anode buffer solution into an anode chamber of the electric fermentation reactor; and (3) applying a cathode potential of-1.5 to-1.0 V to the cathode chamber, and carrying out anaerobic fermentation on the mixed solution in the cathode chamber at 32-36 DEG C for 10-30 days to obtain the fermentation liquor. According to the method, the caproic acid producing inoculum which can tolerate a high-concentration fermentation substrate is obtained through domestication, meanwhile, the electric fermentation condition is scientifically adjusted, synthesis of caproic acid is promoted under the synergistic interaction effect of a signal molecule enhancing solution, the yield of caproic acid is higher, byproducts are low, and cost reduction is facilitated.

The invention relates to the technical field of oral care compositions, in particular to an oral care composition and a preparation method and application thereof.The oral care composition comprises a first composition and a second composition, the first composition comprises an anti-sensitive agent, a cosolvent, a first thickening agent, a surfactant and a first auxiliary, and the second composition comprises an anti-sensitive agent, a cosolvent, a second thickening agent, a surfactant and a second auxiliary; the first composition comprises phthalimide peroxyhexanoic acid, a cosolvent, a first thickening agent, a first auxiliary agent and deionized water, the second composition comprises phthalimide peroxyhexanoic acid, a cosolvent, a second thickening agent, a second auxiliary agent and deionized water, at least one of the cosolvent, the first auxiliary agent and the second auxiliary agent contains a flavoring agent, and the first composition and the second composition are separately stored before use. The anti-sensitive agent is prevented from being in contact with the phthalimide peroxyhexanoic acid before use. According to the invention, the first composition and the second composition are respectively and independently stored, so that natural decomposition and activity attenuation of phthalimide peroxycaproic acid in the shelf life of the product are inhibited, and the product is ensured to retain high effective active oxygen content after being stored for a long time.

The invention discloses a high-yield caproic acid bacterium and application thereof in production of caproic acid by anaerobic fermentation of kitchen waste. According to the invention, a high-yield caproic acid bacterium-bacillus aryabhattai H1 (CCTCC NO: M 20241040) is obtained through separation and screening, and the caproic acid-producing complex microbial inoculant prepared by compatibility of the high-yield caproic acid bacterium, lactobacillus plantarum and saccharomyces cerevisiae can be used for realizing high-efficiency synthesis of caproic acid through one-step fermentation by taking kitchen waste enzymatic hydrolysate as a substrate. Under the operation condition that the water inlet load is 13.7 kg <-> COD / m < 3 > / d, the hexanoic acid yield reaches 10.96 g / L, the hexanoic acid yield reaches 0.35 g / g-COD / g-COD, and the hexanoic acid production intensity reaches 2.19 g / L / d.

The present application provides a strain of Latilactobacillus curvatus and its application for reducing the odor of sheep milk products, the disclosed strain is classified as Latilactobacillus curvatus, the preservation number is CGMCC NO.31084, and the preservation date is June 26, 2024. The strain involved in the present application has the effect of reducing the odor of milk products related fatty acids such as caproic acid, caprylic acid and capric acid, and can be applied in the preparation of fermented sheep milk, cheese, milk powder and other milk products, and more flavor substances can be produced. The present application has important significance for reducing the odor of sheep milk, meeting the needs of more consumers, developing new sheep milk products, and is beneficial to creating more profits for dairy enterprises, and has a wide application prospect.

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

[Problem] The purpose of the present invention is to provide a novel-style beer-taste beverage which is unconventional and is rich in terms of alcohol concentration and fermentation-related flavor in spite of the fact that the level of the real extract thereof is almost the same as those of the conventional pilsner-style beers. [Solution] This beer-taste beverage contains a malt fermentation product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenylethyl acetate is 40.0 mg / L or more.

The invention relates to a compound tropicamide eye drop and a preparation method thereof, the compound tropicamide eye drop is composed of tropicamide, phenylephrine hydrochloride, boric acid, sorbitol, aminocaproic acid, a pH regulator and water for injection, more auxiliary materials such as an antioxidant are not needed, and in addition, the stability of the obtained compound tropicamide eye drop is also remarkably improved.

The invention discloses a traditional modern fusion type intelligent brewing process and system for Moungu Qinglian wine, and belongs to the technical field of white spirit brewing. According to the process, the accurate proportioning (25: 10: 35: 20: 10) of glutinous rice (amylopectin is greater than or equal to 80%), lotus seeds (starch is greater than or equal to 60%) and other raw materials is realized through an Internet of Things weighing system; the temperature and humidity (25 + / -2 DEG C / 75 + / -5%) of the cellar are dynamically regulated and controlled by adopting an LSTM model, and the rancidity rate is smaller than or equal to 1% by combining with caproic acid bacteria (larger than or equal to 106 CFU / g) enriched in the yellow water extract; quality-based liquor picking is realized based on near infrared spectrum and machine vision (the premium grade rate of middle-stage liquor is 92%); 12 flavor substances serve as input through a BP neural network, and a blending ratio (flavor similarity is larger than or equal to 98%) is output; and full-process tracing is realized by adopting a block chain technology. The wine yield is greater than or equal to 37.8% and is improved by 15.2% compared with that of a traditional process, the stability of ethyl hexanoate is improved by 68%, and the technical problems of inaccurate raw material ratio, uncontrollable fermentation, poor flavor stability and the like in the traditional process are solved.

The invention belongs to the technical field of microorganisms, and particularly relates to a novel ethanol-tolerant bacillus strain and application thereof. The invention provides a novel bacillus sporogenes Y61 which is a novel species under the control of bacillus sporogenes. The strain Y61 has better ethanol tolerance, can grow in an ethanol environment with the concentration of 10%, can promote the generation of hexanoic acid, and can be used for industrial production of Luzhou-flavor liquor in an environment with high ethanol content. Therefore, the strain Y61 can be widely applied to the fields of white spirit, soy sauce, pickled vegetables, traditional Chinese medicine manufacturing and the like. Meanwhile, the strain can also be used as a new genetic engineering strain, and more excellent characters can be obtained by accepting other foreign excellent genes.

The present invention discloses a method for fermenting and preparing a multi-component short- and medium-chain fatty acids and a bacterial agent, and belongs to the technical field of brewing microorganisms. The present invention utilizes Bacillus lactis and Lithomonas sulfophilus to co-ferment and prepare a functional bacterial liquid, which can improve the production of caproic acid while also improving the biomass of the two microorganisms, and can also produce valeric acid. When the "simplified bacterial community" obtained by screening the caproic acid-producing functional simplified bacterial community screening method of the present invention is used to prepare a functional bacterial liquid, the caproic acid production is high and the butyric acid production is low, and at the same time, large-scale continuous production operation can be achieved through semi-continuous feeding operation, and the production efficiency is significantly better than the batch fermentation method. After the composite short- and medium-chain fatty acids produced by the technology of the present invention are enzymatically esterified, composite esters containing multiple esters can be obtained through conventional distillation extraction, which can be used for flavoring food and beverage wine. In addition, the bacterial agent obtained in the fermentation process of short- and medium-chain fatty acids can be used for cellar mud production and cellar maintenance.

The utility model discloses a caproic acid bacteria liquid sampling device, which comprises a hollow outer cylinder and a hollow inner cylinder, the hollow inner cylinder is inserted in the hollow outer cylinder, one side of the hollow outer cylinder is provided with a plurality of through holes, the outer side of the hollow inner cylinder is provided with a sampling groove, and the sampling groove is communicated with the through holes. According to the caproic acid bacteria liquid sampling device, the hollow outer cylinder and the hollow inner cylinder are nested, the outer cylinder is provided with the through hole, the inner cylinder is provided with the sampling groove, the sampling channel is opened and closed by rotating the inner cylinder, the operation is simple, the sampling process is controllable, and the protruding rubber ring is embedded in the periphery of the sampling groove, so that the sampling efficiency is improved. After the sampling is completed, when the groove and the through hole are staggered, the rubber ring can realize the sealing between the groove and the outer cylinder, and the leakage of a bacterial liquid sample is prevented.

The present invention provides a preparation method and application of an antimicrobial peptide KAcp targeting Gram-negative bacteria, belonging to the field of biotechnology. Its amino acid sequence is shown in SEQ ID No. 1. The present invention uses a tripeptide repeat sequence: KWKKWK as a template, and two 6-aminohexanoic acids as connectors to increase hydrophobicity to obtain a polypeptide sequence, and then uses a solid phase chemical method to synthesize the polypeptide. The antimicrobial peptide KAcp of the present invention has extremely strong antibacterial ability against Gram-negative bacteria, excellent biocompatibility, and excellent binding ability to lipopolysaccharide. In summary, the antimicrobial peptide KAcp of the present invention has the potential to be developed as an antibacterial drug specifically against Gram-negative bacteria infection, and is expected to become a polypeptide molecular probe specifically targeting Gram-negative bacteria.

The invention belongs to the technical field of wine brewing, and particularly relates to a white spirit brewing method for improving production efficiency by using functional bacteria, the brewing method comprises the following steps: sequentially adding grains and bran into fermented grains out of a cellar, distilling and picking wine, proportioning water, spreading for cooling and scattering yeast to obtain fermented grains; putting the fermented grains into a mud pit, and carrying out solid-state natural fermentation; spraying a caproic acid bacteria liquid and a bacillus velezensis liquid into the fermented grains subjected to solid natural fermentation, and then carrying out dynamic anaerobic fermentation, material stirring and distillation by using equipment with fermentation, material stirring and distillation to obtain wine, so as to obtain base wine; aging and blending the base liquor to obtain finished liquor; the preservation number of the bacillus velezensis is CCTCC (China Center For Type Culture Collection) M2025798, and the bacillus velezensis has the capability of promoting the growth and reproduction of wine brewing microorganisms. According to the present invention, the functional bacteria are added to perform anaerobic fermentation in the equipment having functions of fermentation, material stirring and distillation, such that the steps requiring the manual operation are saved so as to improve the productivity, the quality and the operation efficiency.

The invention relates to the technical field of medicines, and provides a semeglutide coated tablet and a preparation method thereof. The chip-coated sheet comprises a chip core layer and a shell layer, the tablet core layer comprises a first absorption enhancer; the shell layer comprises a second absorption enhancer; the first absorption enhancer and the second absorption enhancer are selected from the group consisting of sodium 8-(2-hydroxybenzamido) caprylate, Tween 80, lauryl sodium sulfate, sodium caprate, polyglycerol-3 diisostearate, oleic acid, lauric acid, sodium deoxycholate, sodium cholate, polyoxyethylene (35) castor oil, PEG-vitamin E succinate, PEG-vitamin D3 succinate and pluronic. The invention relates to a preservative which is prepared from the following raw materials: polyethylene glycol, a methoxy polyethylene glycol-polycaprolactone copolymer, sucrose fatty acid ester, 15-hydroxystearic acid polyethylene glycol ester and caprylic / capric acid polyethylene glycol glyceride. The coated tablet provided by the invention adopts a double-layer structure consisting of the tablet core layer and the shell layer, so that the bioavailability of the preparation can be remarkably improved, the oral dosage can be hopefully and greatly reduced, and the medication cost is reduced.

The invention relates to the technical field of non-alcoholic beverages, in particular to a zero-alcohol cocktail beverage with slight alcoholic flavor and a preparation method thereof, the beverage contains the following characteristic flavor compounds: 80-150 mg / L of ethyl hexanoate, 180-250 mg / L of phenethyl alcohol, 180-280 mg / L of isoamyl alcohol, 2.5-4.0 mg / L of beta-damascenone, and the balance of water. The alcohol content of the beverage is less than 0.05 volume percent, and accurate construction of complex flavor levels is realized by taking ethyl hexanoate as a fruit aroma main body, phenethyl alcohol as a wine aroma carrier and beta-damascenone as passion fruit characteristic aroma.

This invention provides a method for the separation and purification of medium-chain carboxylic acids, belonging to the field of chemical separation and purification technology. The method includes pretreatment, alkalization concentration, acidification extraction, and vacuum distillation. In the pretreatment stage, anaerobic fermentation is used to lengthen the carbon chain, followed by filtration. The clarified fermentation broth is then alkalized and concentrated. In an alkaline environment, the carboxylic acid is converted into a non-volatile carboxylate, thus minimizing loss during concentration. After centrifugation to remove precipitated solids, the pH is adjusted to acidity, and extraction is performed using non-polar and / or weakly polar solvents, which improves the extraction rate of the target medium-chain carboxylic acid, the recovery rate of short-chain carboxylic acids, and the purity of the product. Using this separation and purification method, this invention separates and purifies n-hexanol from baijiu (Chinese liquor) lees, achieving a hexanoic acid yield of 77%, a mass purity of 87%, and a total acid purity of 97%.

The invention relates to the field of polyamide, and discloses a method for preparing a zinc oxide polycaprolactam composite slice by one-pot polymerization, which comprises the following steps: 1) modifying zinc oxide by an epoxy group-containing silane coupling agent; 2) mixing caprolactam with the modified zinc oxide slurry, water, a catalyst and a zinc ion chelating agent, and carrying out hydrolysis ring opening and polymerization; and (3) discharging, extracting and drying. Zinc oxide is modified through an epoxy silane coupling agent, the dispersity and compatibility of zinc oxide in polycaprolactam are improved, complexation of zinc oxide and carboxyl on a ring-opening monomer 6-aminocaproic acid is reduced, the influence of zinc oxide on polymerization is reduced, meanwhile, an epoxy group reacts with amino and is covalently connected into a polycaprolactam molecular chain, and therefore the polycaprolactam modified zinc oxide is prepared. Part of amino is consumed, the content of amino in the slice is reduced, and the subsequent processing performance is improved. During feeding, a catalyst and a zinc ion chelating agent which do not have side effects with zinc oxide are selected, so that polymerization preparation of zinc oxide polycaprolactam by a one-pot method is realized.

The invention discloses clear and strong flavor type white spirit and a brewing method thereof, and belongs to the technical field of white spirit brewing processes. The brewing method comprises the following steps: carrying out purification treatment on unprocessed grains, soaking the grains, steaming the grains, spreading and airing, adding yeast, saccharifying, mixing grains, spreading and airing, fermenting in the grains, and distilling to obtain the white spirit, so as to brew the white spirit at one time. The lees-in fermentation process comprises a primary fermentation stage and a secondary fermentation stage, and a secondary fermentation inoculant is inoculated in the secondary fermentation stage to participate in fermentation; the post-fermentation bacterial agent is obtained by mixing aged pit mud compound bacterial liquid, high-yield caproic acid pure bacterial liquid, yellow water and tail water according to the mass ratio of (1-3): (1-3): (3-5): (3-5). According to the brewing method of the clear-strong-flavor baijiu, flavor substances in a baijiu product are well fused, and all components in a baijiu body are coordinated and coexist; the method can effectively solve the problem that the smell and taste of the liquor body are not harmonious due to the fact that different flavor substances are not well blended in the existing mixed flavor liquor prepared by blending different flavor liquor.