295 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 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 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 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 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 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 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 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 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.

The invention relates to a preparation method of phellinus igniarius wine, and belongs to the technical field of fermented food processing. Aiming at the problems of low extraction rate of active ingredients, poor synergism of strains in a fermentation process and insufficient stability of a finished product in the existing phellinus igniarius wine, the invention provides a technical scheme of combining compound enzymolysis extraction, mulberry fruit and glutinous rice double-matrix saccharification and staged oxygen-controlled fermentation. The method comprises the following steps: performing crushing and enzymolysis on phellinus igniarius sporocarp to prepare an extracting solution, mixing the extracting solution with glutinous rice sweet mash containing ultramicro mulberry fruit powder, performing fermentation by adopting composite strains of saccharomycetes and lactobacillus, and performing ventilation regulation and control and gradient clarification process control. The obtained product has the health-care functions of the phellinus igniarius polysaccharide and the mulberry anthocyanin, and is suitable for production of functional fermented wine drinks.

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 present application provides a method for preparing Japanese sake by using brown rice as raw material. The method is as follows: using common brown rice, soaking, steaming, then adding sweet koji into saccharification tank, sealing, incubating at 24-28 DEG C, then adjusting workshop temperature to above 6 DEG C and below 10 DEG C to inhibit yeast activity, meanwhile, keeping part of saccharifying mold activity to complete the decomposition and liquefaction of rice starch and saccharification, then squeezing or adding water to bring the lees to carry out the first fermentation, separating the solid rice skin layer rich in protein and fat, pumping the clear liquid into fermentation tank to carry out the second fermentation, sterilizing, clarifying and filtering to obtain Japanese sake. The method of the present application uses brown rice as raw material, without the outer polishing process, can prepare Japanese sake with pure taste, clear body, total acid, amino acid nitrogen and various sensory indexes meeting the Japanese sake brewing style, and the overall raw material and production cost can be reduced by more than 50% compared with the existing Japanese sake production 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.

The preparation method of the raspberry wine comprises the following steps: S1, pretreating raw materials: cleaning raspberries and litchis, freezing for later use, unfreezing before crushing, and mixing and pulping; washing red rice, cooking, and cooling for later use; s2, saccharifying: adding sweet distiller's yeast and Maotai-flavor yeast into the red rice, adding purified water, uniformly stirring, and fermenting to obtain a saccharified product; s3, performing enzymolysis: adding pectinase into the mixed fruit pulp of the raspberries and the litchis, and performing extraction to obtain enzymolysis fruit pulp; s4, main fermentation: preparing a suspension from active dry yeast and distilled water, activating in a constant-temperature water bath, and adding the activated yeast liquid into a mixture of the saccharification product and the enzymolysis fruit pulp for low-temperature fermentation; s5, separation and post-fermentation: after the main fermentation is completed, separating sake from fruit paste and yeast, and performing post-low-temperature fermentation on the sake; and S6, ageing and filtering: ageing the wine liquid after the secondary fermentation, naturally clarifying, filtering, and taking supernate, so as to obtain the raspberry wine. The invention solves the problems of nutrition loss, single flavor and unstable quality of the existing raspberry wine.

The application relates to the technical field of food, and particularly discloses a fermented milk drink and a preparation method thereof. The fermented milk drink disclosed by the application comprises the following components in parts by weight: 90-110 parts of water, 50-60 parts of milk raw material, 0.005-0.05 parts of probiotics, 2-4 parts of xylitol, 0.4-0.8 parts of edible glue and 0.1-0.2 parts of stabilizer, wherein the probiotics comprise Bifidobacterium longum and Streptococcus thermophilus. The application further discloses a preparation method of the fermented milk drink. According to the formula and the preparation method provided by the application, the fermented milk drink with anti-saccharification effect can be obtained, and the fermented milk drink has high stability.

The invention discloses a brewing method of Lanzhou lily crafted beer, and belongs to the technical field of beer brewing, the method comprises the following steps: carrying out low temperature drying or vacuum freeze drying on lily, adding crushed barley malt, water and beta-glucanase, carrying out segmented saccharification, filtering, boiling wort, adding humulus lupulus, cooling, fermenting, and carrying out after-ripening treatment. According to the method disclosed by the invention, a staged saccharification process, beta-glucan addition and low-temperature pretreatment technology are combined with a three-stage technology, so that the turbidity of the beer is effectively reduced, the content of aromatic substances in the beer is increased, and the taste is improved.

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.