431 results about "Chaptalization" patented technology

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 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 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 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 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 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 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 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.

The invention relates to the technical field of beer production, in particular to a wort oxygenating device, a wort oxygenating method, a saccharification automatic control system of the wort oxygenating device, a yeast strain liquid adding unit, a cold wort entering unit and a fermentation oxygenating unit. And the yeast strain liquid adding unit is communicated with the cold wort entering unit. The fermentation oxygenation unit is communicated with the cold wort inlet unit, and the fermentation oxygenation unit comprises an oxygen communicating pipeline, an oxygen adjusting mechanism and a detection mechanism. The detection mechanism can detect the flow speed of the wort and send a signal to the oxygen adjusting mechanism, and the oxygen adjusting mechanism can receive the signal of the detection mechanism and conduct oxygenation according to the flow speed of the wort of different boiler times. A wort oxygenating and yeast adding automatic control method is integrated into a saccharification automatic control system, so that a complete saccharification automatic control system is formed, and the wort oxygenating and yeast adding section can be automatically controlled. Oxygen filling and yeast adding amount are automatically adjusted in real time according to the wort tank entering flow speed, and it is ensured that the flavor index of the product is stable and meets the enterprise standard.

The application discloses a compound brewing process for improving the quality of small-yeast liquor with the help of high-quality large-crop distillers' grains of Daqu liquor with a clear fragrance, wherein waxy sorghum is used as a main brewing raw material, and high-quality large-crop distillers' grains after distillation of Daqu liquor with a clear fragrance are quantitatively added into a small-yeast distillers' grains mixing system based on a small-yeast saccharification and fermentation technology, so that a small-large-yeast compound fermentation system is constructed, and the small-yeast liquor body flavor is improved, the utilization rate of distillers' grains starch is improved, and the output of inferior second-crop liquor is avoided.

The present application belongs to the technical field of processing of by-products of brewing, and specifically discloses a method and device for reducing viscosity of distiller's grains based on enzyme treatment, which comprises the following steps: S1, dispersing the distiller's grains of liquor and mixing the auxiliary materials by means of a stirrer; S2, adjusting the pH of the uniformly dispersed and mixed distiller's grains by means of ammonia water, and then adding enzyme hydrolysate, and performing enzymolysis for 24 hours; and S3, further adding decomposition enzyme to perform enzymolysis into sugar. The method and device for reducing viscosity of distiller's grains based on enzyme treatment are used to disperse the distiller's grains and mix the auxiliary materials by means of the inner rotation and outer rotation modes of the stirrer, and to reduce the viscosity of the distiller's grains by means of a two-step enzyme hydrolysis method, so that the viscosity of the distiller's grains is reduced and the saccharification rate of the distiller's grains is improved, thereby laying a foundation for further fermentation of the distiller's grains to produce protein.

The invention relates to the technical field of starch sugar production, in particular to a starch sugar production method which comprises the following steps: S1, raw material preparation: sequentially cleaning, crushing and separating raw materials, extracting starch, refining the starch, and removing impurities in the starch; s2, liquefying: mixing starch with water to prepare starch milk, and then adding alpha-amylase to form liquefied liquid; s3, performing saccharification; s4, decolorizing and filtering to remove pigments and impurities in the sugar liquid, and removing solid impurities through a filtering device to obtain clear sugar liquid; s5, purification: removing inorganic salts and organic impurities in the sugar liquid through ion exchange resin to further improve the purity; and S6, concentration and crystallization. According to the starch sugar production device, raw materials such as corn and wheat are used for producing starch sugar, in the process, sugar liquid is fed into the annular filtering plate through the feeding pipe, continuous filtering of the sugar liquid is achieved through the annular filtering plate, filter residues are reserved in the annular filtering cylinder, and it is guaranteed that filtrate can be fully collected.

The invention discloses a preparation device and a preparation method of white beer containing ginseng extract, and relates to the field of beer fermentation devices.The preparation device comprises a multifunctional smashing assembly, the two sides of the top of an inner cavity of the multifunctional smashing assembly are symmetrically and rotationally connected with smashing paired rollers, and a treatment pot is rotationally connected into an inner cavity of a saccharifying pot; a boiling pot is mounted at the bottom of the base, and an annular liquid storage tank is mounted in an inner cavity of the layered sleeve type fermentation tank. According to the preparation device and the preparation method of the white beer containing the ginseng extract, the layered sleeve type fermentation tank adopts a three-layer sleeve structure comprising the heat preservation layer, the cooling layer and the fermentation layer, and the heat preservation layer can achieve the effects of preserving heat and reducing environmental interference; the cooling layer is matched with a cooling medium conveying pump to realize rapid cooling through a cooling medium, and the fermentation layer can accurately maintain the temperature gradient of the top, the middle and the bottom, so that the activity of yeast is stable in a constant-temperature environment, and abnormal metabolism caused by local overheating or supercooling is avoided.

The invention relates to the technical field of membrane separation, in particular to a glucose mother liquor nanofiltration membrane filtration parameter dynamic optimization process which comprises mother liquor pretreatment, intelligent nanofiltration filtration, clear liquid treatment, residual liquid deep saccharification and finished product preparation. A sulfonated chitosan-graphene modifier is added during pretreatment, a polyamide membrane is adopted for nanofiltration, the temperature, pressure and flow velocity are dynamically adjusted through a PLC-AI system, a TiO-ZnO nano liquid is synchronously added, clear liquid is concentrated, composite saccharifying enzyme is added for reaction, enzyme is added into residual liquid, nano aerogel is saccharified, and a finished product is dried through pulse hot air circulation. According to the process, AI dynamic regulation and control are combined with a nano material, so that the pollution resistance of a nanofiltration membrane is improved, the purity of glucose is improved to 92% or above, the yield is higher than 89%, oligosaccharide residues in saccharified liquid are reduced, drying energy consumption and COD emission are reduced, and high-value utilization of mother liquor is realized.

The flavoring wine is prepared by taking red cherry sorghum and apple pomace as fermentation raw materials, taking rice husk as an auxiliary material, and taking high-temperature yeast, Q303 rhizopus yeast and Angel Jinxiang Baijiu yeast as saccharification leavening agents through the processes of accumulation, fermentation, wine steaming and the like, and the flavoring wine is prepared by the steps of taking red cherry sorghum and apple pomace as fermentation raw materials, taking rice husk as an auxiliary material, and taking high-temperature yeast, Q303 rhizopus yeast and Angel Jinxiang Baijiu yeast as saccharification leavening agents. The fruity flavored wine prepared by the method has the characteristics of short fermentation period, both Maotai-flavor and fruity flavor, high ester component content and the like, and meets the seasoning requirements of Maotai-flavor liquor.

The present application relates to the technical field of traditional Chinese medicine fermentation preparation, and discloses a method for preparing Gastrodia tuber oral liquid by using brewing yellow water and synergistic fermentation of sorghum. The method is as follows: after crushing Gastrodia tuber, it is mixed with sorghum and cooked, and then the composite small koji for brewing is added for saccharification treatment; then the saccharified mixture is placed in a fermentation tank for initial fermentation, and then yellow water is added for further fermentation; finally, the liquid produced in the fermentation process is collected, filtered and clarified, sterilized and packaged to obtain Gastrodia tuber oral liquid. Through the synergistic fermentation of Gastrodia tuber and sorghum, with the saccharification of the composite small koji for brewing and the synergistic effect of the microbial community and flavor substances of yellow water, the alcohol content of the oral liquid is controlled at about 8 degrees, which can further promote the full dissolution and conversion of active ingredients of Gastrodia tuber, significantly improve the bioavailability of the product, and improve the flavor level. The process makes full use of the by-product yellow water of brewing, and the product has the efficacy of Gastrodia tuber and unique flavor, and has significant industrial value.

The invention relates to the technical field of beer brewing processes and particularly discloses a process formula for brewing beer from herbal coffee beans. The invention discloses a formula for brewing beer with herbal coffee beans. The beer is prepared from the following raw materials in percentage by weight: 50-70% of malt, 15-25% of rice, 15-25% of herbal coffee beans and 0.3-0.7% of hops. The preparation method comprises the following steps: S1, pretreatment of herbal coffee beans; s2, crushing the raw materials; s3, performing saccharification and gelatinization; s4, filtering and boiling; s5, performing fermentation; and S6, packaging: carrying out after-ripening treatment on the wine liquid, washing bottles, checking the bottles, loading the wine, checking the wine, sterilizing, checking the wine for the second time, storing labels and boxing to obtain finished products. The technological formula for brewing beer with herbal coffee beans can be used for industrial scale production of special beer with unique herbal coffee flavor, and has the advantages of high brewing efficiency, novel and unique product flavor, good stability, good quality uniformity and long shelf life.

The invention discloses a preparation process and application of functional enhanced distiller's yeast. The preparation process of the functional enhanced distiller's yeast comprises the following steps: preparing an extracting solution, culturing thalli and making distiller's yeast, the distiller's yeast prepared through the method is high in saccharifying power and liquefying power, the wine yield of wine making can be increased, and meanwhile the quality of a wine body is improved.

The invention discloses a method for efficiently saccharifying brewing sorghum straws, which comprises the following steps: pretreating the brewing sorghum straws by adopting steam explosion under the conditions that the explosion pressure is 0.9-1.5 MPa, the pressure maintaining time is 4-8 minutes, the particle size of a material is 3-9 cm and the water content of the material is 30-70%; carrying out enzymolysis saccharification on the brewing sorghum straws subjected to steam explosion treatment, wherein the initial solid content is 10-20%, the enzyme addition amount is 20-50 FPU / g, the enzymolysis temperature is 45-55 DEG C, and the material particle size is 10-30 meshes; in the enzymolysis saccharification process, materials are supplemented in stages to regulate and control the solid content, the materials are supplemented at least once, and the final solid content is 35-40%. According to the method disclosed by the invention, the biomass conversion efficiency is remarkably improved through system optimization pretreatment and an enzymolysis process, and the solid content is improved and the fermentable sugar concentration is remarkably improved in combination with stepped material supplementation.

The invention belongs to the field of beer fermentation, and particularly relates to a beer preparation method based on a lucid ganoderma extracting solution low-temperature adding process, which comprises the following steps: raw material preparation, saccharification, boiling and cooling, primary fermentation, lucid ganoderma concentrated solution preparation and secondary fermentation. A ganoderma lucidum concentrated solution is added in the secondary fermentation, specifically, after the primary fermentation is finished, sediments at the bottom of the fermentation barrel are abandoned, and upper-layer clear beer liquid is taken; bottling the clarified beer liquid, and adding sugar and the ganoderma lucidum concentrated extracting solution into a bottle; then sealing at 20-22 DEG C for secondary fermentation until the sugar is consumed completely; obtaining the lucid ganoderma beer. The ganoderma lucidum beer prepared by the method is rich in functional components such as ganoderma lucidum polysaccharides and triterpenes, and keeps the original refreshing and mellow taste of beer. CO2 generated by secondary fermentation is retained in the bottle, so that the product has fine and lasting foam and good taste.

This invention discloses a method for preparing fermented Chinese medicine wine, comprising the following steps: S1: Preparing brewing grains by weight, soaking, steaming, and treating with saccharifying enzymes to obtain saccharified grains; S2: Treating Chinese medicinal materials with compound enzymes to obtain enzymatically hydrolyzed Chinese medicinal materials; S3: Mixing the saccharified grains and enzymatically hydrolyzed Chinese medicinal materials, adding yeast for anaerobic fermentation to obtain fermented material; S4: Distilling and aging the fermented material to obtain fermented Chinese medicine wine. The advantages of this invention compared to existing technologies are: providing a method for preparing fermented Chinese medicine wine that achieves efficient release and full conversion of the effective components of Chinese medicinal materials, ensuring a mellow flavor and stable quality.