135 results about "Chaptalization" patented technology

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 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 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 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 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.

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.

The present application relates to the beer brewing technical field, especially a kind of venomous beer brewing process, including the following steps: raw material preparation and pretreatment;Saccharification;Filtering;Boiling;Rotary sedimentation;Fermentation;After mature wine, under low pressure 8.986kPa pressure, reduce the boiling point of water, ensure that the boiling point is lower than 25 degrees Celsius, concentrate wine, concentrate to 15 liters or less per 100 liters, carry out oak barrel barrel;Oak barrel barrel.The product is soft in taste, no spicy residue, alcohol burning sensation controllable;Flavor levels are rich, with fruit, flower, nut and other complex aroma;Process parameters are accurate, without low-temperature freezing equipment, small and medium-sized enterprises can replicate and the quality of stable venomous beer brewing process.

The invention relates to the technical field of functional beer preparation, in particular to a preparation method and application of low-purine beer rich in characteristic flavone components from brassica rapa. Comprising the following steps: preparation of a brassica rapa extract, preparation of low-purine wort and three-stage addition of the brassica rapa extract: adding the extract in the step (1) in different process stages for three times so as to control the accumulative heating time of the extract in a high-temperature stage to be less than or equal to 20 minutes, adding the extract in a saccharification stage for the first time, and adding the extract in an amount which is 30-40% of the total amount of the extract; the second time of addition is 15-20 min before wort boiling, and the addition amount is 45-55% of the total amount of the extract; the third-time addition is performed at the later stage of fermentation, and the addition amount is 10-20% of the total amount of the extract. According to the method, through an innovative three-section type adding process, the accumulative heating time and the fusion stage of characteristic flavone components in the brassica rapa extract in the brewing process are accurately controlled, the activity of the brassica rapa extract is protected to the maximum extent, and the technical problems that the brassica rapa extract is poor in stability and low in retention rate in a beer brewing system are solved.

This invention relates to a beer with a baijiu (Chinese liquor) flavor and its preparation method. The preparation method includes the following steps: saccharification, oxygenation, obtaining cold wort, inoculation with yeast, and initial fermentation and intermediate fermentation to obtain a beer with a baijiu flavor. The initial fermentation includes: performing a first stage of fermentation until the yeast count reaches a predetermined value, adding noni enzyme juice, and performing a second stage of fermentation until the apparent sugar content reaches a predetermined value. The beer obtained using this preparation method has a baijiu flavor that is harmonious with the beer flavor, and the alcohol content is not high, being the alcohol content of conventional beer (2.5-5.5% vol), while also exhibiting good SOD enzyme activity.

This invention discloses a strain of *Lichtheimia corymbifera* and its applications. The *Lichtheimia corymbifera* strain is strain M314, deposited at the China Center for Type Culture Collection (CCTCC) on March 20, 2026, with accession number CCTCC M 2026484. The β-caryophyllene content in the fermentation broth obtained by fermenting cloves with this *Lichtheimia corymbifera* strain can be increased to over 11339.26 μg / L. Furthermore, this invention provides the application of this fermentation system in the saccharification stage of baijiu (Chinese liquor), which can significantly increase the β-caryophyllene content in baijiu and improve its aroma and flavor quality. This invention features a stable process, mild conditions, significant effects, good compatibility with baijiu production processes, and promising prospects for industrial application.

The application discloses an intelligent fermentation control system for a beer brewing process and relates to the technical field of beer brewing.The system comprises the following steps: crushing malt, saccharifying, filtering, obtaining qualified wort, detecting the concentration, pH value and dissolved oxygen content of the wort, leading the wort into a fermentation tank and sterilizing the wort; detecting the temperature, pH value, carbon dioxide concentration, reducing sugar concentration, alcohol concentration and dissolved oxygen content by using a sensor and standardizing the temperature, pH value, carbon dioxide concentration, reducing sugar concentration, alcohol concentration and dissolved oxygen content; calculating the deviation between each data and the optimal value by using the standardized temperature, standardized pH value and dissolved oxygen content, wherein the optimal value is the medium value of the value allowed during brewing and the minimum value, and adjusting and correcting by using a PID algorithm; calculating a brewing index by using a fermentation environment index and a fermentation rate index, and judging the brewing condition according to the brewing index.

This invention discloses a sake brewing process using highland barley as raw material and its application, belonging to the field of fermented wine brewing technology. The process includes: after finely peeling the raw material, controlling the temperature of the added grain-moistening water to include, but not limited to, 15℃~25℃, and moistening the grain with water at a mass ratio of 115%~125% for 16~18 hours; steaming the grain under normal pressure for 13~17 minutes after steaming to promote deep starch gelatinization; spreading and cooling the grain mash until the core temperature is 17℃~19℃, then mixing it with baijiu koji at a low temperature; subsequently implementing a two-stage slurry control mode of "first solid-state stacking saccharification, then adding 75%~85% external water for dilution fermentation"; after fermentation, the mash is coarsely filtered and then precisely filtered through a 0.22~0.45um microporous membrane, combined with instantaneous heat passivation at 68℃~72℃ and rapid cooling. This invention not only increases the yield of finished wine by 8.7% to 11.3%, but also reduces the content of fusel oil by more than 60%, overcoming the industry pain points of non-distilled barley fermented wine being prone to loss of luster and sedimentation during its shelf life. The finished wine is clear and pure, with a typical and elegant aroma of the original grain.

The invention relates to the field of beer brewing, and particularly discloses turbid stable white beer and a preparation method thereof. The preparation method of the turbid and stable white beer comprises the following steps: uniformly mixing barley malt and wheat malt according to a mass ratio, humidifying and crushing to obtain a crushed material; adding water into the crushed material, saccharifying, and filtering to obtain wort; boiling the wort, adding bitter humulus lupulus when the wort is boiled for 15-20 minutes, adding fragrant humulus lupulus 15-20 minutes before the boiling is finished, cooling to room temperature after rotary precipitation, and adjusting the concentration of the wort to be 12 degrees P; and inoculating yeast into the wort, fermenting at normal pressure, after the sugar degree of the fermentation liquor is reduced to 5 DEG P or below, carrying out sealed fermentation for 4-5 days, transferring to the temperature of 4-6 DEG C, ripening for 5-7 days, carrying out pulse treatment at the temperature of 20-25 DEG C, carrying out heat-assisted ultrasonic treatment, cooling to the filling temperature, and filling. The white beer provided by the invention has the advantages of good turbid stability, difficult generation of precipitates during storage, and good foam retention and wall hanging property.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

A stacking fermentation method for sauce-aroma Baijiu capable of improving the yield and quality of a base liquor of sauce-aroma Baijiu, comprising the following steps: a. subjecting fermented grains to a steaming and gelatinization process, a process of removing grains from a Zeng, and a process of spreading for cooling and Koji addition, and then conveying same to a stacking fermentation process; b. during charging and stacking, the charging temperature being in the range of 23ºC to 32ºC for saccharification stacks, and during the charging and stacking of the fermented grains, at least preparing two saccharification stacks simultaneously by the same shift, wherein the weight of the fermented grains charged per time for each saccharification stack is less than 400 kg; the time interval for each instance of fermented grain charging should be greater than 60 min; and the height of the stacks is 1.5 m to 2 m, the diameter of the bottoms of the stacks is 4 m to 6 m, the capacity of a single saccharification stack is 22-24 Zengs per stack, and the capacity of a single Zeng is 800-1300 kg per Zeng; c. after the charging operation is complete, the stacking saccharification duration being not less than 36 h for first and second grain-feeding stages, and the stacking saccharification duration being not less than 84 h for the first to sixth rounds of liquor production; and d. when the stacking is complete, the stacking temperature of the saccharification stack being in the range of 28ºC to 55ºC.

This invention discloses a millet-based rice wine and its brewing process, belonging to the field of rice wine brewing technology. Using millet as the main raw material, and combining it with conventional yeast used in rice wine and baijiu brewing as a saccharification and fermentation agent, the invention achieves efficient brewing of millet-based rice wine through scientific raw material pretreatment, segmented temperature-controlled fermentation, and refined post-processing. The process steps are clear and the parameters are well-defined, taking advantage of the small grain size, high starch content, and strong water absorption of millet. This maximizes the retention of dietary fiber, amino acids, and other nutrients in the millet, resulting in a millet-based rice wine that combines the aroma of millet with the mellow richness of rice wine, offering a smooth taste and a long-lasting aftertaste. This invention enriches the rice wine product category, establishes an independent core technology barrier, enables standardized and large-scale production, and promotes the high-quality development of the millet deep-processing industry and the rice wine industry in northern China, yielding both economic and social benefits.

The invention provides a Don acid tea rice wine and a brewing process thereof. The brewing process comprises the following steps: S1, pretreating Don acid tea which is subjected to picking, spreading and airing, fixation, rolling, anaerobic fermentation and drying in the sun; s2, washing the rice raw material with water, soaking for 3-4 hours, cooking for 1 hour, taking out from a pot, covering for 10 minutes, blowing to cool, adding the distiller's yeast, uniformly stirring, and saccharifying in a jar for 2-3 days; s3, after saccharification is finished, adding water and rice into the dried Don acid tea, mixing, sealing and carrying out anaerobic fermentation for more than one month; s4, after fermentation is finished, distilling in a pot, firstly removing foreshot which accounts for 1% of the grain when the wine is distilled, then distilling with soft fire, and after 6-7 hours, finishing distillation and removing after-run which is less than 30 degrees; and S5, after distillation is finished, adjusting to a proper alcoholic strength, and aging in a ceramic cylinder for more than three months. According to the invention, the Don acid tea and the rice raw materials are organically combined, so that the core health factors and flavor characteristics of the Don acid tea are reserved, and the mellow taste of the rice wine is also achieved.

The invention provides a preparation method of anti-cancer health-preserving Chinese herbal medicine Qu liquor, and relates to the technical field of functional distilled liquor. According to the method, firstly, heat-clearing and detoxifying medicinal materials such as huechys sanguinea and hedyotis diffusa, blood-activating medicinal materials such as ligusticum wallichii and salvia miltiorrhiza, tonifying medicinal materials such as ginseng, polygonatum kingianum and cistanche deserticola and blood-cooling medicinal materials such as radix aconiti preparata, radix rehmanniae and cortex lycii radicis are subjected to procedures of soaking, decocting and the like in groups to be prepared into four kinds of liquid medicine respectively; and mixing the four liquid medicines with borneol, fermenting with rice flour, and baking to prepare the special Chinese herbal medicine starter. And finally, mixing the prepared Chinese herbal medicine koji with the cooked sorghum and glutinous rice, and sequentially saccharifying, fermenting and distilling to finally obtain the finished wine. According to the method, the effects of composite traditional Chinese medicines are deeply combined with a traditional wine brewing process, so that the finished wine has anti-cancer and comprehensive health-preserving functions.

The invention discloses a compound enzyme preparation for sweet wine koji as well as a preparation method and application thereof, and belongs to the technical field of enzyme preparations. According to the preparation method, the brewer's yeast and the bacillus amyloliquefaciens are coated with the low-ester pectin, then the low-ester pectin is coated with the rhizopus oryzae, in the fermentation process, the rhizopus oryzae is firstly released for saccharification, and then the concentration of calcium ions is reduced through the moisture generated by the saccharification and the rising of the fermentation temperature; further, the low-ester pectin is dissolved to release the saccharomyces cerevisiae and the bacillus amyloliquefaciens for alcoholic fermentation, so that the influence of the bacillus on the fermented alcohol is avoided. The prepared Chinese rice wine is low in fusel content, relatively good in overall flavor and texture, complete in rice grains, clear in juice, fresh and sweet in taste and relatively weak in afterbitterness.

The present application belongs to the technical field of tea drinks, and particularly relates to a tea and liquor composite low-intoxication tea liquor and a preparation method. The preparation method comprises the following steps: S1. selecting grain raw materials, sequentially performing cleaning, soaking, steaming and saccharifying to obtain grain dregs; S2. adding Daqu to the grain dregs, sealing and fermenting for 50-60 days to obtain fermented grains; S3. adding mixed tea powder to the fermented grains, and then continuing to ferment for 10-30 days under the same conditions; and S4. after the fermentation is completed, distilling the liquor. The tea liquor prepared by the present application has the liquor aroma of liquor and the aged aroma, fruit aroma and honey sweet aroma of tea leaves, and has a unique style. The components of the tea liquor contain substances such as caffeine and theanine. After a person drinks the tea liquor, the metabolism is fast, the degree of intoxication is low, the drunkenness is eliminated fast, the theanine has a protective effect on nerves, so that the person is not drunk and is easy to sober up.

The invention discloses a preparation method of chocolate beer. The preparation method comprises the following steps: S1, pretreating raw materials; s2, saccharifying and preparing wort; s3, wort boiling; s4, cooling and oxygenating; s5, performing fermentation; and S6, carrying out post-treatment and filling. The problems that existing chocolate beer is layered in flavor, prominent in burnt taste, poor in fermentation stability and easy to attenuate in wine quality can be solved, meanwhile, the white chocolate powder preparation technology is perfected, deep fusion of chocolate flavor and beer wine is achieved, the stability of the fermentation process is guaranteed, the wine clarity and flavor stability are improved, and the production cost is reduced. And the process is adaptive to existing craft beer production equipment, and large-scale and personalized brewing can be realized.

The present application relates to the beer brewing technical field, specifically to a kind of rich in white first wool beer and its preparation method, in the present application, barley malt, wheat malt and white first wool are mixed after being crushed, saccharification, wort filtration, boiling, whirl deposition, cooling, fermentation, after bottling sterilization, a kind of non-biological stability good, there is obvious white first wool characteristic taste, no bitter taste and with better antioxidant properties white first wool beer;Two kinds of hops are added in boiling and fermentation respectively, while providing basic bitterness for beer, also make the special flavor of white first wool compatible with the overall flavor of beer as much as possible, reduce the obvious bitterness of white first wool beer, improve overall taste and three-dimensional level;And the contained compound enzyme enzyme preparation can promote saccharification process, fully release active substance in white first wool, also can reduce turbidity value, improve the non-biological stability of beer, compared with prior art, with wide application prospect.

The utility model provides a uniformly heated saccharifying tank, which relates to the technical field of wine brewing equipment, and comprises a saccharifying tank body and a tank cover detachably mounted on the saccharifying tank body, a heating piece is arranged in the saccharifying tank body, a discharge valve is mounted at the bottom end of the saccharifying tank body, a feeding valve is mounted at the top of the tank cover, and a discharge valve is mounted at the bottom end of the saccharifying tank body. A stirring mechanism is also arranged in the saccharifying tank body; the stirring mechanism comprises a rotatable rotating disc, a plurality of stirring paddles are connected to the bottom of the rotating disc, and the heating piece is located below the rotating disc; a dismounting structure is connected between the heating piece and the rotating disc; compared with the prior art, through the arrangement of the dismounting structure, the electric heating tube can be quickly dismounted, so that the electric heating tube can be conveniently maintained or replaced, the maintenance or replacement efficiency of the electric heating tube can be improved, the normal use of the electric heating tube can be ensured, the saccharification processing of materials is facilitated, and the brewing production efficiency of white spirit is improved.

The invention discloses Maofeng green tea craft beer and a brewing method thereof, and belongs to the field of beer brewing. Comprising the following steps: 1) crushing and saccharifying malt; 2) boiling wort and adding hops; 3) performing rotary precipitation and fermentation; (4) adding the Maofeng green tea powder into boiling water, slightly boiling and extracting, then cooling to room temperature to obtain tea soup, and injecting the tea soup into a fermentation tank through sterile operation in the middle stage of main fermentation; and 5) post-treatment: after the main fermentation is finished, carrying out diacetyl reduction, and then carrying out cold precipitation to obtain the Maofeng green tea craft beer. By optimizing the brewing process, the utilization value of tea by-products is improved, the influence of the tea adding amount, the tea soup adding time and the hop adding amount on the physicochemical indexes and sensory quality of the finished beer is systematically investigated, and the flavor substances of the finally brewed Maofeng green tea craft beer are detected. The Maofeng green tea craft beer with unique flavor and functionality is finally brewed, a suitable scheme is provided for the tea craft beer, and the market of the tea aginomoto brewed beer can be developed.

The invention provides several kinds of natural saccharification leavening agents and a method for brewing yellow rice wine in a koji-free mode through the natural saccharification leavening agents. The natural saccharification leavening agent is biomass which is harvested from the nature, is not subjected to artificial inoculation and cultivation and has a saccharification or / and fermentation effect; comprising green seedlings of grains, ears of grains in a milk-ripe stage, pine pollen, bee pollen, flowers of edible flowers in a full-bloom stage, part of green vegetables and green edible aromatic plants, part of medicinal and edible plants, medicinal plants and the like. Such as wheat seedlings, green wheat kernels, pine pollen, corn bee pollen, rape bee pollen, kale, peanut seedlings, basil, rosemary, roses, sweet-scented osmanthus, mint, agastache rugosus, lotus leaves, mulberry leaves, leonurus, grape leaves and the like; the raw materials of the natural saccharification leavening agent are easy to obtain, various in variety and convenient to process, the brewed yellow wine can have faint scent, strong fragrance, medicine fragrance and flower fragrance at the same time through reasonable combination, the wine body taste is harmonious, fresh and mellow, the taste is pleasant, and meanwhile multiple health preserving and health care functions are achieved; the natural saccharification leavening agent can be used for grain fermentation at high temperature (about 35 DEG C) without rancidification, so that the stability of a wine brewing process is remarkably improved, and the failure probability of wine brewing is greatly reduced.

This invention relates to the field of beer production technology and discloses a mixing device and process for beer production. The device includes a tank with an upper water pipe and a lower liquid pipe at its upper and lower ends, respectively. The side wall of the tank has inlet and outlet ports. An internal filter screen is installed inside the tank. The tank also contains a stirring shaft, a rotating ring, a vertical rod, an anchor-shaped paddle, and a tillering paddle. The stirring shaft is rotatably mounted inside the tank. This mixing device, through the arrangement of the stirring shaft, rotating ring, vertical rod, anchor-shaped paddle, and tillering paddle, and in conjunction with a lifting control mechanism, achieves synchronous reverse lifting and lowering movements of the anchor-shaped paddle and the tillering paddle. This eliminates the need to transfer the mash and malt between the mashing tank and the filter tank, thus completing the integrated mashing and malt washing process. This effectively shortens the production process, reduces equipment footprint, avoids heat loss and material residue during wort transfer, improves raw material utilization and production efficiency, reduces the risk of microbial contamination, and ultimately ensures the quality of the produced beer.

The invention discloses health wine capable of delaying senescence as well as a preparation method and application of the health wine, and belongs to the technical field of health food. According to the health-preserving wine, mulberries and sea-buckthorn are used as monarch materials, rhizoma polygonati and radix puerariae are used as ministerial materials, lophatherum gracile, fructus lycii and Chinese yam are used as assistants and guides, and all the raw materials are medicinal and edible substances. According to the invention, through an optimized'warm soaking-cold soaking 'two-step extraction process, synergistic interaction is realized, and active ingredients such as anthocyanin, flavone, polysaccharide and puerarin are extracted to the greatest extent. The health-preserving wine disclosed by the invention not only has good antioxidant capacity, but also can be used for remarkably removing free radicals such as DPPH (1, 1-diphenyl-2-picrylhydrazyl) and hydroxyl, improving the activity of serum SOD (superoxide dismutase) and GSH-Px (glutathione The formation of advanced glycosylation end products can be effectively inhibited, and the obvious anti-aging and anti-saccharification dual effects are achieved. The health-preserving wine disclosed by the invention is simple in preparation process, mellow in taste and suitable for daily health-preserving drinking.

The invention provides a method for preparing edible alcohol by fermenting wheat starch, which comprises the following steps: pretreatment, enzymolysis, composite flora fermentation and purification. The pretreatment method comprises the following steps: sieving wheat B starch with a 90-110-mesh sieve, adding water to prepare 32wt%-35wt% starch milk, adding a composite pre-oxidant, carrying out heat preservation for 40-50 minutes under the conditions that the temperature is 46-50 DEG C and the pH value is 4.9-5.2, then adding a composite degrading enzyme, and carrying out heat preservation for 20-25 minutes, so as to obtain pretreated starch milk; the method finally realizes double improvement of product quality and production benefit, the viscosity of the pretreated starch milk is 270-300 cP, the reducing sugar of the converted mash is 213-232 g / L, the fermentation time is 48-52 h, the residual total sugar of the fermented mature mash is 1.5-1.7 g / L, the purity of the prepared alcohol reaches 96.3%-96.6%, the yield is 0.459-0.466 L / kg starch, the content of n-propyl alcohol is 0.2-0.4 mg / L, and the content of isobutanol and isoamyl alcohol is 0.3-0.6 mg / L.