533 results about "Chaptalization" patented technology

The invention discloses low-drunkenness type Baijiu distiller's yeast and a preparation method and application thereof. The prepared distiller's yeast can be used for producing baijiu, the physical and chemical indexes of the baijiu are good, fusel oil is reduced by 30%-57%, the metabolism speed of yeast is controlled by controlling the saccharification speed, and the generation of the fusel oil is reduced; meanwhile, lactic acid bacteria and bacillus subtilis of the distiller's yeast and bacteria cultured in a high-temperature stage can effectively inhibit the path of fusel oil metabolized by yeast, generation of fusel oil is further reduced, total ester and total acid are slightly increased basically, the content of total dibasic acid is increased by 10 times, and the content of dibasic acid diethyl ester is increased by 2 times. After the wine liquid is aged, drunkenness detection is carried out, and the comprehensive drunkenness Q is 0.6815-0.8325 and is far lower than a variety of commercially available white spirits (the comprehensive drunkenness is greater than or equal to 1).

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 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 utility model relates to the technical field of beer brewing, in particular to a malt beer brewing saccharifying device with extrusion recovery, which comprises a heating tank, a filtering mechanism, a lifting mechanism and a collecting mechanism. The filter mechanism horizontally slides through an inclined plate and a filter screen to strip filter residues; the lifting mechanism is installed at the upper end of the filter box and comprises a pressing plate, the pressing plate is connected to the interior of the filter box in a sliding mode, and the pressing plate vertically extrudes filter residues on the filter screen at the pressure intensity of 0.2-0.5 MPa; the collecting mechanism is installed at the lower end of the baffle and comprises a collecting box capable of sliding horizontally, and filter residues are collected in a centralized mode for subsequent treatment. Liquid in the filter residues can be effectively recycled, the cleaning process is simplified, the working efficiency of equipment is improved, and the problem that the filter residues are inconvenient to discharge is solved.

The invention discloses bacillus amyloliquefaciens which is derived from yeast for making hard liquor and has multiple tolerance and hexanoic acid production characteristics as well as a separation method and application of the bacillus amyloliquefaciens. The strain is separated from yeast for making hard liquor, can produce hexanoic acid, has the characteristics of high temperature resistance, acid resistance, ethanol resistance and the like, is identified as bacillus amyloliquefaciens DJ001, is preserved in the China General Microbiological Culture Collection Center (CGMCC), and has the preservation number of CGMCC No.33299. The invention further discloses a method for preparing the caproic acid-resistant yeast for making hard liquor for making hard liquor for making hard liquor for making hard liquor for making hard liquor for making hard liquor for making hard liquor for making hard liquor for making hard liquor for making hard liquor for making hard liquor. When the strain is added into yeast for making hard liquor, the hexanoic acid production capacity and saccharification capacity of the yeast for making hard liquor can be improved, and when the strain is added into fermented grains, the yield of white spirit and the content of ethyl hexanoate can be improved. The method has important values in the aspects of improving the yield and quality of the white spirit, saving the cost, improving the efficiency and the like, and can increase enterprise and social benefits.

The invention relates to the field of a Maotai-flavor liquor brewing process, in particular to a Maotai-flavor liquor stacking fermentation method for improving the yield and quality of base liquor of Maotai-flavor liquor, which comprises the following steps: a, conveying fermented grains to a stacking fermentation process after being subjected to a cooking and gelatinization process, a steaming and steaming process, a spreading and airing process and a yeast adding process; b, during upper pile stacking, the upper pile temperature of the saccharification pile is in a range of 23-32 DEG C; when the fermented grains are piled up, at least two saccharification piles are piled up in the same team at the same time, and the weight of the fermented grains piled up on each saccharification pile each time is smaller than 400 kg; the time interval of stacking the fermented grains each time is greater than 60 minutes; the pile height is 1.5 m to 2 m, the pile bottom diameter is 4 m to 6 m, the single saccharification pile capacity is 22 to 24 retorts / pile, and the single retort capacity is 800 to 1300 kg / retort; c, after stacking is completed, the stacking saccharification duration of the sand discharging stage and the sand making stage is not less than 36 h, and the stacking saccharification duration of the first-time wine stage to the sixth-time wine stage is not less than 84 h; and d, when the accumulation is completed, the accumulation temperature of the saccharification pile is in a range of 28-55 DEG C.

The invention discloses a making method and application of saccharopolyspora baking koji and malt koji for brewing food, and belongs to the field of microbial technology and brewing production thereof. The preparation method comprises the following steps: by taking saccharopolyspora roseus preserved in a laboratory as a function strengthening strain and taking crushed red wheat as a carrier, adding baked wheat or wheat malt, proportionally inoculating a saccharopolyspora roseus solution, uniformly stirring, and culturing in a solid-state fermentation box for 120 hours to prepare the strengthened saccharopolyspora roseus wheat koji. The saccharifying power of the finally obtained wheat koji can reach 2769.46 + / -22.37 U / g absolute dry wheat koji, the liquefying power of the finally obtained wheat koji can reach 2.36 + / -0.11 U / g absolute dry wheat koji, the saccharifying power and the liquefying power of the finally obtained wheat koji are both higher than those of original raw wheat koji, the stability of the wheat koji is further improved, and the content of flavor substances including nitrogen-containing flavor compounds, aldehyde ketone substances and ester substances in the yellow wine is increased.

The invention discloses a preparation method of black coat red yeast rice. The method comprises the following steps: steaming long-shaped rice serving as a raw material into medium-well rice, mixing black-skin red yeast seed powder and red yeast mother slurry to obtain yeast seed rice, spreading the yeast seed rice on a ventilated yeast bed, carrying out front, main and rear three-stage fermentation culture on the yeast seed rice, and adjusting the temperature and humidity of a fermentation product according to the modes of gradient color of rice grains obtained by fermentation culture of the yeast seed rice, yeast turning, spreading and three-time yeast liquid spraying. The black-coat red yeast rice is fermented and cultured, and the black-coat red yeast rice which is stable in quality and high in saccharifying power and fermenting power and is prepared by a new process is obtained through a warm-air large-ventilation-quantity drying technology. The brewed black coat red koji wine has the advantages of being rich in fragrance, good in flavor and high in wine yield. The new production process of the black-skin red yeast rice reduces the pollution of aspergillus niger to the environment and protects the health of workers.

The utility model relates to the technical field of yellow rice wine production, in particular to a yellow rice wine pre-fermentation defoamer. The technical problems that a common yellow rice wine pre-fermentation device lacks a defoaming structure, foam cannot be treated in the yellow rice wine pre-fermentation process, a large amount of foam is generated by saccharified mash dextrin, and mash overflows out of a tank in a spraying mode are easily caused are solved. According to the technical scheme, the yellow rice wine pre-fermentation defoaming device comprises a tank body. According to the utility model, the air supply defoaming assembly is matched with the rotary driving assembly, so that bubbles generated by mash can be eliminated in the pre-fermentation process of the yellow wine, and mash bubbles are prevented from overflowing in the pre-fermentation process of the yellow wine, thereby solving the problems that a common yellow wine pre-fermentation device is short of a defoaming structure, and the production cost is low. The problems that foams cannot be treated in the pre-fermentation process of the yellow rice wine, a large amount of foams are generated by saccharified mash dextrin, and mash overflows out of a tank in a spraying manner are solved.

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

The invention relates to ester-producing aroma-producing yeast for making hard liquor as well as a preparation method and application thereof, and belongs to the technical field of liquor making. According to the invention, two microorganisms with high ester yield, namely saccharomyces cerevisiae and pichia pastoris, are screened, and the saccharomyces cerevisiae and the pichia pastoris which are compounded in different proportions are subjected to compound fermentation, so that the yields of ethyl acetate produced by the saccharomyces cerevisiae and the pichia pastoris which are compounded in different proportions are different. The yeast for making hard liquor is subjected to enhanced fermentation according to the optimal inoculation proportion, the content of ethyl acetate, ethyl hexanoate and ethyl lactate of the prepared yeast for making hard liquor is greatly increased, and the saccharifying power, the liquefying power, the fermenting power and the esterifying power of the yeast for making hard liquor are also remarkably improved. In addition, the invention also finds that the pichia pastoris and the saccharomyces cerevisiae of the strengthened yeast are always maintained at a relatively high level in the fermentation process, so that the quality of the yeast can be remarkably improved by compounding the pichia pastoris and the saccharomyces cerevisiae, and the strong aroma is given to the liquor in the fermentation of the Luzhou-flavor liquor.

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

The utility model discloses a saccharification and fermentation tank for rice wine production, and belongs to the technical field of rice wine production and processing equipment. A saccharification and fermentation tank for rice wine production comprises a tank body, supporting legs are fixedly connected to the periphery of the outer side of the tank body, a cover is in threaded connection with the outer side of an opening in the top end of the tank body, a spline sleeve is rotationally connected to the center of the cover, a spline shaft is movably installed in an installation shaft hole of the spline sleeve, and an installation base is fixedly connected to the bottom end of the spline shaft. According to the stirrer disclosed by the utility model, through the arrangement of the portable clamping structure, when the stirrer needs to be disassembled, the two T-shaped clamping columns are respectively pulled, so that the spring is stretched, the two T-shaped clamping columns are respectively separated from the clamping holes b, and then the locking blocks can be respectively rotated through the rotating shafts, so that the stirrer can be disassembled. And the two T-shaped clamping columns are clamped into the corresponding clamping holes a respectively, so that the two locking blocks do not block the stirrer any more, and the stirrer can be conveniently detached from the mounting base to be cleaned.

The invention discloses a germinated brown rice fermentation product filtrate as well as a preparation method and application thereof, and the preparation method comprises the following steps: S1, adjusting the pH value of a CaCl2 solution with glutamic acid to obtain a CaCl2 germination accelerating solution, immersing disinfected brown rice into the CaCl2 germination accelerating solution for germination treatment, and grinding to obtain germinated brown rice slurry; s2, adding liquefying enzyme and saccharifying enzyme into the germinated brown rice pulp, and performing enzymolysis to the end point to obtain brown rice saccharified liquid; s3, saccharomyces cerevisiae CGMCC No.33650 is inoculated into a glucose culture medium for aerobic culture, and a seed solution is obtained; s4, inoculating the seed solution into a culture solution containing a brown rice saccharification solution, and carrying out aerobic fermentation to an end point to obtain a fermentation solution; s5, performing centrifugal treatment on the fermentation liquid to obtain germinated brown rice fermentation product filtrate. The filtrate of the fermentation product is rich in GABA, amino acid, protein, small molecular organic acid and phenolic substances, retains mellow wine fragrance and does not contain alcohol; the whitening and brightening effects, the anti-wrinkle and repairing effects, the anti-aging effect, the anti-oxidation effect, the soothing effect, the moisturizing effect and the like are realized.

The invention discloses functional roxburgh rose fermented rice wine and a preparation method thereof. The preparation method comprises the following steps: activating a fermentation strain and carrying out enlarged culture; preparing sterile water; soaking and steaming organic glutinous rice; saccharifying the organic glutinous rice; inoculating a fermentation strain; the addition amount of roxburgh rose; and fermenting the obtained fermentation raw material at a constant temperature of 29 + / -1 DEG C for 20 days. According to the method, non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed bacteria sequential fermentation, comprehensive release and activity enhancement of nutritional ingredients in the roxburgh rose and the rice wine can be effectively promoted, the nutritional ingredients are more easily absorbed and utilized by a human body, and therefore the health care value of the roxburgh rose rice wine is greatly improved. The roxburgh rose rice wine is fragrant, tasty and refreshing, low in alcoholic strength and unique in flavor, and contains various functional active substances such as roxburgh rose polysaccharide, vitamin C, flavone, phenolic substances and SOD (superoxide dismutase).

The invention provides a method for calculating geometric parameters of a Maotai-flavor liquor saccharification pile based on a mathematical model, and relates to the technical field of stacking fermentation, a catenary equation is utilized to fit the stacking contour of the Maotai-flavor liquor saccharification pile, and the boundary condition of the stacking contour of the Maotai-flavor liquor saccharification pile is substituted into the catenary equation to calculate the geometric parameters of the Maotai-flavor liquor saccharification pile. Obtaining a bending coefficient equation of the catenary equation, solving the bending coefficient equation through a Newton iteration method, obtaining a stacking contour expression of the Maotai-flavor white spirit saccharification pile, and obtaining a geometric parameter solving formula of the Maotai-flavor white spirit saccharification pile based on an inverse function of the stacking contour expression of the Maotai-flavor white spirit saccharification pile. Therefore, the geometric attributes of the saccharification heap can be obtained only by knowing the boundary conditions of the Maotai-flavor liquor saccharification heap, the problem that the geometric parameters of the Maotai-flavor liquor saccharification heap cannot be calculated before the Maotai-flavor liquor saccharification heap enters the cellar is solved, and the method is suitable for calculating the geometric parameters of the Maotai-flavor liquor saccharification heap.

The invention relates to jasmine flower flavor beer brewed with monosodium glutamate and a preparation method thereof, and belongs to the technical field of beer brewing. The Belgian wheat craft composite fruit wine is prepared from brewed purified water, composite grain malt, Eldea multi-hop, jasmine tea liquid and Folmandi AB-1 beer yeast, wherein the Eldea multi-hop, the jasmine tea liquid and the Folmandi AB-1 beer yeast are added into the Belgian wheat craft composite fruit wine; the composite grain malt is composed of barley malt, wheat malt and oat malt. The jasmine flower flavor brewed beer is obtained through the steps of material selection and smashing, saccharification, boiling, rotary precipitation, cooling and standing, primary fermentation, secondary fermentation and the like. The produced craft beer contains the unique fragrance of the jasmine flowers, and the flower fragrance of the jasmine flowers, the malt fragrance of the beer and the bitter taste of the hops are mutually blended, so that the taste of the beer is richer and more balanced. Beta-glucan, dietary fibers, vitamins and minerals in the beer are increased due to the addition of the composite grain malt, and the nutritional value of the craft beer is comprehensively improved.

The invention discloses bacillus velezensis FSUXF-717 capable of promoting diastatic fermentation and improving flavor of fermented wine and application of the bacillus velezensis FSUXF-717, and relates to the technical field of microorganisms. The preservation number of the bacillus velezensis FSUXF-717 provided by the invention is GDMCC No: 64133, the fermentation liquor and microbial inoculum of the strain can promote the saccharification process of the wine, and meanwhile, the strain can enhance the fermentation to significantly increase the total amino acid content (plt: 0.05) and increase the variety and content of flavor substances such as esters and organic acids, and has a promoting effect on the flavor formation of the wine body. The acquisition of the strain provides a strain resource for the development of wine brewing and fermented food, has important practical significance for promoting high-efficiency and high-quality wine brewing, and also provides a theoretical basis and technical support for the directional regulation and control of the quality of traditional fermented food.

The invention relates to the field of beer brewing, and particularly discloses high-stability turbidity beer and a brewing method thereof. The invention relates to a brewing method of high-stability turbidity beer, which comprises the following steps: mixing barley malt, wheat malt and oat, crushing, adding water into the crushed material, heating, saccharifying, and filtering to obtain wort; boiling the wort, and adding humulus lupulus in the wort boiling process; after boiling is finished, carrot leaf powder accounting for 0.5-1% of the weight of the wort is immediately added, after the wort is cooled, oxygen is filled and sent into a fermentation tank, fermentation yeast is added, fermentation is conducted for 8-10 d at the temperature of 20-25 DEG C, wine liquid obtained through fermentation stands for 24-48 h at the temperature of 0-2 DEG C, then tank pouring, ultrahigh-pressure treatment and low-frequency ultrasonic treatment are conducted, sterile carbon dioxide is supplemented into the wine liquid, bottling and capping are conducted, and the finished product is obtained. The beer brewed by the method disclosed by the invention is mellow in flavor, harmonious in fragrance, stable in turbidity and not easy to generate precipitates.

The invention belongs to the technical field of beer brewing, and particularly relates to five-grain highland barley beer and a preparation method thereof. In order to overcome the defects that highland barley beer is single in flavor, turbid in wine body and high in wort viscosity, 70-75% of barley malt flour, 7.5-10% of highland barley flour and 17.5-20% of five-grain flour are used as beer raw materials, highland barley and five grains are gelatinized and then mixed with barley malt for protein resting, saccharification and dextrinization, and wort is obtained; and finally, filtering the wort, spraying grains, forming mixed wort by the grain spraying water and the filtered wort, boiling, cooling, adding yeast for fermentation, and preparing the five-grain highland barley beer after the fermentation is completed. Compared with highland barley beer without five grains, the five-grain highland barley beer is more harmonious in flavor and mouth feel and better in soaking holding property and mouth feel, has the malt fragrance and the hops fragrance, also has unique flower and fruit fragrance, is relatively low in fusel oil content, and is not easy to drink when people drink the five-grain highland barley beer.

The invention discloses faint scent pure rice vinegar and a preparation method thereof. The preparation method comprises the following steps: S1, raw material treatment, S2, liquefaction and saccharification, S3, alcoholic fermentation, S4, rice wine treatment, S5, acetic fermentation, S6, filtration, S7, nanofiltration, S8, sterilization, filling and the like. According to the present invention, starch debranching enzyme is adopted to hydrolyze alpha-1, 6-glucosidic bonds, 20-28 DEG C micro-low temperature prolonged time fermentation is adopted, precipitation distillation, ultrafiltration and nanofiltration double filtration and other processes are adopted, full fermentation, full decoloration and odor removal are performed, high-quality and odor-free rice vinegar is produced, the fermentation speed is rapid, the fermentation is complete, the preparation method is simple, the operation is convenient, the cost is low, and the method is suitable for industrial production. The method is high in additional value and has good popularization and application value.

The invention provides a preparation method of fermented green plum wine, which comprises the following steps: (1) carrying out sugar soaking treatment on green plums to obtain green plum sugar soaking liquid; (2) preparing saccharification liquid; (3) preparing green plum pulp; and (4) mixing the green plum sugaring liquid, the green plum fruit pulp and the saccharification liquid to obtain a pre-fermentation mixed liquid, and adding yeast into the pre-fermentation mixed liquid for fermentation to obtain the fermented green plum wine. The invention further provides the fermented green plum wine obtained according to the preparation method. The fermented green plum wine obtained by the preparation method is rich in fragrance, rich in hierarchy and thick, sour, sweet and delicious in taste.

The present invention provides a method for preparing polygonatum wine, which comprises mixing polygonatum with saccharifying enzyme for saccharification and then mixing with saccharomyces cerevisiae FN107 bacterial liquid for fermentation. Compared with the traditional fermentation koji, the optimized fermentation process has the advantages of fast fermentation speed, convenient process operation, rich in polysaccharides, the main functional component of polygonatum, and can effectively improve the utilization efficiency of polygonatum, enrich the product types of polygonatum, expand the polygonatum industry chain, and thus promote the polygonatum industry.

The invention discloses saccharomyces boulardii, a culture and a preparation method and application of the saccharomyces boulardii. The preservation number of the strain is CCTCC (China Center for Type Culture Collection) NO: M 20252633. The preparation method comprises the following steps: preparing saccharified liquid by taking white spirit vinasse or brewer's grains as a main raw material and adopting a high-temperature alkali treatment and composite enzymolysis process, inoculating strains for liquid-state high-density fermentation, carrying out solid-liquid separation on fermentation liquor, taking a liquid phase, and carrying out spray drying. According to the method, high-value utilization of the waste vinasse is realized, and the production cost is remarkably reduced. The obtained culture is rich in viable bacteria and active small peptides, and has the characteristics of strong tolerance, wide antibacterial spectrum and the like. As a feed additive, the feed additive can effectively reduce the diarrhea rate of piglets, inhibit clostridium perfringens and prawn vibrios of broilers, and improve the oxidation resistance and production performance of animals.

The invention provides pure red beer and a malt compounding method thereof, and belongs to the technical field of beer brewing. The pure red beer provided by the invention consists of basic malt and special malt as raw materials, and is obtained by obtaining saccharified wort through a saccharification process, oxygenating and adding a yeast strain for fermentation, the color values of the obtained pure red wine liquid are L * 75-83, a * 32-39 and b * 52-57. The beer has typical wheat fragrance flavor, is pure in color and rich in wheat fragrance flavor, and can further enrich beer categories in the market.

The present invention discloses a system for piling, straightening, breaking and shifting sauce-flavor liquor into a cellar, and belongs to the technical field of brewing equipment. It comprises a piling, straightening and breaking device for piling the saccharification pile at the airing hall, a saccharification pile shifting device for transferring and cooling the saccharification pile at the airing hall, and a cellar entry device for adding mash from the saccharification pile into the cellar. The piling, straightening and breaking device is used for piling, straightening and breaking the saccharification pile. After the saccharification pile completes the saccharification process, the saccharification pile shifting device is used to transfer the saccharification pile to the cellar entry device, and then the mash is added to the cellar through the cellar entry device. The system realizes the mechanized production of sauce-flavor liquor, greatly saves labor and improves the control accuracy of the sauce-flavor liquor production process.

The utility model provides a vodka production line which can process raw materials into vodka liquor and comprises a saccharification and fermentation structure and a purification structure, the saccharification and fermentation structure can sequentially gelatinize, saccharify and ferment raw materials to generate mash; the purification structure is arranged at the downstream of the saccharification and fermentation structure and is used for purifying the mash to form vodka liquor; the purification structure comprises a sieve plate extraction tower, and the sieve plate extraction tower comprises an extraction shell provided with an extraction cavity, a connecting shaft arranged in the extraction cavity and a vibration sieve plate; the extraction shell is used for accommodating raw wine; the connecting shaft is connected to the extraction shell in an up-and-down reciprocating motion manner; the vibrating screen plate extends horizontally and is connected to the connecting shaft; according to the vodka production line, the connecting shaft can drive the vibrating screen plate to vibrate in the extraction cavity in a reciprocating mode, raw wine is screened to form extraction liquid, the raw wine does not need to be heated and cooled, the operation steps and complexity of the production line are effectively simplified, the production efficiency is improved, and therefore the production cost of the vodka production line is reduced.

The invention relates to the technical field of sugar alcohol preparation, and discloses a preparation method of high-purity crystalline maltitol, which comprises the following steps: firstly, by taking corn starch milk as a raw material, preparing ultrahigh-content maltose syrup with the maltose content of more than or equal to 91%, the wheat triose content of less than or equal to 0.4% and the glucose content of less than or equal to 4% through an enzyme conversion method; carrying out hydrogenation reaction on the syrup by adopting a Raney nickel catalyst, and controlling the hydrogenation side reaction to be 2% or below, so as to obtain hydrogenated liquid with maltitol content of more than or equal to 88%; and then, a pigment separation procedure in a traditional process is omitted, and the hydrogenated liquid is directly subjected to decoloration, ion exchange, evaporation concentration, crystallization, centrifugation and drying treatment to finally prepare crystalline maltitol. According to the method, by screening a specific compound enzyme system and finely regulating the pH value and temperature control environment of a saccharification reaction system, the generation of maltose is effectively promoted, and side reactions such as excessive hydrolysis of glucose and reverse synthesis of trisaccharide are inhibited at the same time, so that the high-purity maltose syrup precursor is obtained.

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.