93 results about "Lees" patented technology

The utility model discloses a mould-proof device for yellow wine vinasse fermentation, which relates to the technical field of yellow wine fermentation, and comprises a fermentation barrel, a mould-proof component arranged in the fermentation barrel, a stirring component arranged on the fermentation barrel, a protection component arranged on the top surface of the fermentation barrel, and a stirring component arranged on the stirring component, and the protection assembly corresponds to the upper end of the mildew-proof assembly. As the mildew-proof assembly is provided with the arc-shaped supporting main body, condensed water at the bottom can automatically slide to the edge of the barrel and is discharged, the labor intensity of workers is greatly reduced, the usability of the vinasse fermentation barrel is greatly improved, the practicability is high, after use, the upper barrel and the lower barrel can be separated, the interior of the vinasse fermentation barrel can be conveniently cleaned, and the practicability is high. Therefore, the consequence of mildewing in the barrel after a long time due to residues and water stains in the fermentation barrel is reduced, the product quality level of yellow wine production is improved, the interior of the fermentation barrel is convenient to wash, and the labor burden of workers is reduced.

This utility model discloses a lees separation device for wine production, including a processing table. A collection box is installed on the top of the processing table. Fixed plates are welded to both sides of the top of the processing table. A top plate is installed on the top of the fixed plates. A hydraulic cylinder is installed on the top of the top plate. A pressure plate is welded to the output end of the hydraulic cylinder. A cleaning component is provided on one side of the fixed plates. The cleaning component can clean the debris adhering to the pressure plate. A placement plate is installed between the fixed plates. A placement groove is opened inside the placement plate. A filter plate is installed inside the placement groove. A fixing component is provided on one side of the placement plate. The fixing component can facilitate the replacement and cleaning of the filter plate by the operator.

The present application belongs to the technical field of microbial fermentation, and particularly relates to a strain of Kroppenstedtii ivory color and application thereof. In order to provide more high-temperature-resistant and pyrazine-producing brewing microbial resources, a new strain of Kroppenstedtii ivory color MZ35 is isolated from Maotai-flavor Daqu, and the preservation number is CCTCC NO: M 20252598. The strain can adapt to the solid-state fermentation environment of higher temperature and the pile fermentation environment of Maotai-flavor liquor, and promote the formation of tetramethylpyrazine. After MZ35 is inoculated into the solid-state fermentation system of highland barley or the intensified fermentation system of wine lees, the content of tetramethylpyrazine can be significantly increased. In addition, the strain can also promote the accumulation of acetoin, trimethylpyrazine and other Maotai-flavor related substances or precursor substances. Therefore, the strain has important application value for the pile fermentation of liquor, the flavor regulation of wine lees and the preparation of solid-state fermentation products rich in tetramethylpyrazine.

The invention provides a high-temperature steam system and method based on waste heat recovery and vinasse recycling, belongs to the technical field of steam systems, and can solve the problems that when an existing steam system is applied to the brewing industry, a large amount of primary energy needs to be consumed, and brewing by-products are not sufficiently utilized. According to the technical scheme, the waste heat recovery assembly comprises a heat exchanger, a high-temperature heat pump unit, a heat storage tank, a high-temperature steam heat pump unit and a condensate water tank; the vinasse recycling assembly comprises a biogas steam boiler, a double-membrane gas holder and an anaerobic bioreactor. According to the system, industrial by-products of a brewing factory can be comprehensively recycled, high-temperature steam required by a boiling process of the brewing factory is provided while secondary steam generated by a boiling pot, low-grade waste heat of the factory and brewing waste are recycled, and the energy utilization efficiency of the system is improved; a novel high-efficiency, low-carbon and energy-saving high-temperature steam system is provided for a brewing factory.

The invention relates to the technical field of wine distillation, and discloses intelligent temperature control gradient type wine distillation equipment and a control method. The equipment comprises a reaction furnace, an inner container arranged in the reaction furnace, a heating wire arranged between the reaction furnace and the inner container, a reaction chamber arranged in the inner container, a feeding pipe and a condensation pipe which are communicated to the reaction chamber, a ventilation pipe arranged at the top of the reaction chamber, and a heating medium arranged between the inner container and the reaction chamber, a cleaning assembly and a temperature control assembly; according to the intelligent temperature control gradient type wine distillation equipment, water bath heating is adopted, the temperatures of all positions of the reaction chamber are consistent through a heating medium, in order to enhance the uniformity of the temperature of the heating medium, paddles are arranged in the equipment to stir the heating medium, the temperature of part of the medium is prevented from being too high, medium liquid continuously flows to transfer heat, and heat accumulation is prevented; after raw wine is heated, distilled and purified, vinasse on the inner wall is blown off by the fan, and the vinasse is pushed into the central pipe to be discharged by the push disc arranged at the bottom, so that the cleaning of the reaction chamber can be completed.

This application relates to an apparatus and method for improving the dryness of brewer's lees, belonging to the field of feed processing technology. The apparatus, used for solid-liquid separation of brewer's lees, includes a base with opposing first and second end faces. The base has a chamber, and a first perforated filter hole communicating with the chamber is formed on the first end face. A support assembly is disposed on the first end face of the base. A filter assembly includes a first filter screen component and a second filter screen component, wherein the first filter screen component is laid on the first end face, and the second filter screen component covers the support assembly; the second filter screen component and the support assembly together form a pipe communicating with the chamber. This apparatus can automatically separate the solid and liquid of brewer's lees through the filter assembly and collect water into the chamber of the base, thereby avoiding water pollution caused by water leakage from the brewer's lees.

The utility model discloses a self -discharging type enters jar hanging cage relates brewing auxiliary tool technical field, including the hoisting assembly with upper annular ring, hanging cage chain, lower annular ring, fixed link, the inside of lower annular ring is provided with the inside turnover ring, the bottom end symmetry of inside turnover ring is fixed with two ferrules, the ferrule rotation sleeve joint is in the outside of lower annular ring, the top of inside turnover ring is fixed with the round orifice plate, the area that the round orifice plate, a plurality of hanging cage chains, upper annular ring form is used for providing the hoisting and placing space for the wine lees, the side away from fixed link of lower annular ring is provided with locking assembly, and the locking assembly is used for realizing the locking and unlocking operation of inside turnover ring horizontal state. The utility model discloses through setting up jar hanging cage can realize the quick hoisting operation of wine lees, avoids the manual shovel, and great saving of labor, and through locking assembly can realize the quick opening of inside turnover ring, and brewing waste residue is easily unloaded, and great improvement work efficiency.

The invention relates to the related technical field of filtering equipment, in particular to wine making pot bottom water filtering equipment and a using method thereof.The wine making pot bottom water filtering equipment comprises a base, a shell is arranged at the upper end of the base, a partition plate is fixedly installed at the upper end of the shell, baffles are fixedly installed at the two ends of the shell in a penetrating mode, and a guide rail is fixedly installed at the lower end of the shell; the first screen and the second screen are arranged at the front end of the filter, the aperture of the first screen and the aperture of the second screen can capture large-particle impurities such as vinasse residues and raw material fibers in wine brewing bottom pot water, and the impurities are prevented from directly impacting a subsequent fine filter component; the filter holes can efficiently intercept residual starch gelatinization substances, colloidal protein and fine suspended solids after coarse filtration, and the filter hole area with attached impurities can be continuously conveyed to a clean area through the rotating shaft, so that the situation that the filtering efficiency is attenuated due to impurity adhesion of a traditional fixed fine filter screen is avoided.

1. Name of the designed product: cup (fresh stewed bird's nest wine lees milk). 2. Use of the designed product: cup. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

The invention provides a solid wine fermented grain separate steaming yield increasing and impurity reducing technology, and belongs to the technical field of wine brewing, the solid wine fermented grain separate steaming yield increasing and impurity reducing technology comprises the following steps: 1, crushing grains; step 2, grain moistening; step 3, steaming the grains; step 4, adding yeast and stirring; step 5, fermenting; and 6, steaming the wine. According to the method, a fermented grain steaming method is adopted, so that the quantity of carbon chains of starch cracked into shorter carbon chain molecules with different lengths under the action of excessive heat can be reduced, the quantity of the carbon chains converted into glucose in the starch saccharification process is increased, impurities generated by hydrolysis saccharification are reduced, and the wine yield and the wine quality are correspondingly improved; meanwhile, waste of grain resources can be reduced, and social and economic benefits are greatly improved.

The invention discloses a preparation method of a biological fresh-keeping agent and application of the biological fresh-keeping agent in fresh keeping of raw wet flour products, and belongs to the technical field of food fresh keeping. The preparation method comprises the following steps: mixing fermented glutinous rice with wheat flour, wheat bran and water to form a fermentation substrate, and performing propagation fermentation at constant temperature to obtain fermentation liquor; centrifuging and micro-filtering to obtain clarified supernatant without microorganisms, and taking the clarified supernatant as primary biological fresh-keeping liquid; and further performing thermal stabilization treatment to obtain the final biological fresh-keeping agent. The fresh-keeping agent can be directly added into flour according to the proportion of 10%-40% to be used for making raw wet flour products. The liquid biological fresh-keeping agent can effectively prolong the shelf life of raw wet flour products, is suitable for flour with different initial bacterium contents (200-5000CFU / g), is simple in preparation process, low in cost, natural, green, transparent and safe, conforms to the label cleaning trend of fresh-keeping processing of healthy staple food, and provides a green and efficient solution for fresh-keeping of the raw wet flour products.

The utility model discloses a vinasse wastewater treatment device which comprises a liquid storage tank, by arranging the liftable pretreatment mechanism in the treatment box, vinasse wastewater can be preliminarily intercepted, large-particle impurities (such as vinasse and suspended solids) can be removed, the filtering burden of a filtering mechanism in a subsequent filtering box is remarkably relieved, and the problem that a filtering cotton layer is frequently blocked due to direct filtering of traditional equipment is solved; meanwhile, the lifting design of the pretreatment mechanism facilitates regular cleaning, the bottom conical structure of the treatment box is matched, residual wastewater can be rapidly emptied, and the maintenance efficiency is improved; through the arrangement of the filtering mechanism in the filtering box, graded filtering is achieved, the stainless steel filtering net intercepts large-particle impurities, the hydrophobic polyester fiber filtering cotton efficiently adsorbs tiny suspended solids and organic matter, the stable effluent quality is ensured, the service life of the filtering cotton can be prolonged through the two-stage filtering structure, the replacement frequency is reduced, and the operation cost is reduced.

The invention relates to the technical field of food byproduct processing, in particular to a production process of a yellow wine vinasse flavor extract. The method comprises the following steps: firstly, performing soaking, fermentation, aging and solid-liquid separation on the yellow wine vinasse to obtain vinasse mud, adding grafted amylose into the vinasse mud for pre-soaking, and then adding grafted amylopectin for ultrasonic-high-pressure homogenization circulation treatment to obtain the superfine vinasse mud. Finally, propylene glycol and medium-chain triglyceride are used for constructing a temperature-resistant solvent, double grafted starch is supplemented for emulsification and homogenization, and the flavor extract is prepared. According to the method, a step-by-step synergistic extraction-double grafting embedding-oil phase heat barrier system is constructed, the problems that the utilization rate of vinasse flavor substance raw materials is insufficient and volatilization loss occurs under high-temperature processing are effectively solved, the obtained product is fine and smooth in texture, rich in flavor and excellent in heat resistance, and the application value of vinasse by-products is greatly improved.

The invention relates to a method and a device for continuously distilling white spirit through nitrogen closed circulation segmented stripping and multi-stage liquor picking, which are characterized in that closed circulation nitrogen is used as a carrier to perform white spirit distillation, graded liquor picking and total condensate recovery, so that a waste-free process is realized; carrier gas circulation is driven by a nitrogen expansion / compressor unit, heat / cold is supplied to push evaporation / condensation heat and mass transfer, and the process is low-carbon and efficient; the continuous white spirit distillation process of continuous feeding and continuous discharging of fermented grains is realized through the semi-closed automatic feeding / discharging device and the rotary half-tube combined tray. By adopting the technology provided by the invention, the high-degree white spirit is prepared by continuously distilling the fermented grains with the moisture content of 60% and the ethanol content of 6%, and the distillation energy consumption of a unit product (folded into pure ethanol) is 0.98 kWh (electricity) / 1kg of ethanol, so that the technology has great significance on high-quality and low-carbon development of the solid fermented wine industry.

The invention provides a clear and strong flavor type white spirit and a brewing method thereof. The brewing method of the clear and strong flavor type white spirit comprises the following steps: adding grain flour into long-fermentation-period strong flavor type fermented grains for moistening grains, adding steamed rice husks, and distilling to obtain strong flavor type distillers' grains and strong flavor type raw wine I; distilling the Sichuan fen-flavor fermented grains to obtain fen-flavor distillers' grains and fen-flavor raw wine II; the strong-flavor vinasse is subjected to acid brewing, out-of-steamer, water metering, airing and cooling, and wine brewing koji is added for heap fermentation; cooling the fen-flavor distillers' grains and adding wine brewing yeast; mixing the strong-flavor distillers' grains subjected to stacking fermentation with the fen-flavor distillers' grains added with the wine brewing yeast, and fermenting in a cellar; and distilling the fermented mixed distillers' grains to obtain the wine, thereby obtaining the clear and strong flavor type raw wine III. The Sichuan-style fen-flavor vinasse can partially replace rice husks, the brewing cost is reduced, the alcohol cleanliness of a wine body is increased, the problem that fusel oil is high when the Sichuan-style fen-flavor vinasse is independently produced is solved, and the problem that long-fermentation strong-flavor vinasse is difficult to produce wine is also solved.

The utility model provides a solid state fermentation cellar lifting device for brewing white spirit, which relates to the technical field of white spirit brewing, and comprises a cellar lifting machine body, a jacking assembly and a knocking assembly, the cellar lifting machine body is provided with a conveying belt for guiding and conveying fermented grains, the jacking assembly comprises a driving part and a jacking part, and the driving part comprises a driving part and a knocking part. The driving part is connected with a transmission shaft at the discharging end of the cellar lifting machine body, and the driving part drives the jacking part to periodically jack the conveying belt in a conical shape. Before the conveyed fermented grains are discharged, the conveyor belt can be jacked up in a conical shape, so that the conveyor belt locally generates conical deformation, and the fermented grains on the conveyor belt near the conical vertex can be separated from the conveyor belt, so that the tension of the conveyor belt near the conical vertex is changed, and the gravity and the component force of the inclined plane act; the supporting force from the conveying belt on the fermented grains can be reduced, so that the fermented grains adhered to the conveying belt can be effectively reduced, and the fermented grains are prevented from being accumulated on the conveying belt.

The method according to an embodiment of the present invention includes the steps of sterilizing, drying and pulverizing brewers' spent material; classifying the pulverized brewers' spent material according to particle size conditions and carrying out post-processing by a post-processing method to prepare brewers' spent material scrub or brewers' spent material capsules in advance; separately measuring and preparing an aqueous phase and an oil phase of a cosmetic raw material for manufacturing a cosmetic composition containing the brewers' spent material scrub or brewers' spent material capsules; heating the aqueous phase and the oil phase in a hot water bath, and then stirring the aqueous phase and adding the oil phase to perform an emulsification process; cooling the emulsified composition; adding the previously prepared brewers' spent material scrub or brewers' spent material capsules and stirring; and vacuum degassing the stirred composition.

The invention discloses a screening method and application of a pichia pastoris strain with bouquet type characteristics. The screening method of bouquet-producing yeast comprises the following steps: (1) separating saccharomycetes from vinasse and preparing a culture solution; (2) coating the culture solution on a plate for culture, and selecting a single colony for separation and purification; (3) inoculating a single colony into a liquid culture medium for shake culture; (4) screening aroma-producing yeast with good aroma quality; (5) centrifuging the fermentation liquor of the primarily screened aroma-producing yeast, resuspending by using sterile deionized water, and uniformly spraying on the surfaces of the tobacco shreds for fermentation and alcoholization; (6) carrying out fragrance tasting on the fermented and alcoholized tobacco leaves, and screening to obtain a bouquet yeast strain suitable for the tobacco leaves; the method is used for tobacco leaves, the quality of the tobacco leaves can be remarkably improved, and the fermented tobacco leaves have the characteristics of remarkably improved sweetness, soft smoke, reduced offensive odor and irritation and the like.

The utility model provides a kind of wine brewing fermentation tank, it is related to wine brewing fermentation tank technical field, including fermentation tank body;The fermentation tank body is provided with the fermentation tank shell in up-down direction, and the inner thread cylinder is arranged in the top front of fermentation tank shell, and rubber sealing gasket is placed in the inner thread cylinder of fermentation tank shell, and the inner circumferential of rubber sealing gasket top is provided with conical surface ring groove, and the inner thread cylinder of fermentation tank shell is installed with rotary seal cover by thread, and the outer circumferential of rotary seal cover is provided with thread, and the bottom end surface of rotary seal cover is provided with rounded platform, and it is convenient for rotary seal cover to be installed on the fermentation tank shell by thread to compress rubber sealing gasket, and it is convenient for the rounded platform of rotary seal cover to be pressed into the inner conical surface ring groove of rubber sealing gasket, solve the contact area of sealing cover and sealing gasket less, leading to the sealing effect of sealing cover is poorer, not convenient for setting up conical surface contact measure on sealing cover and sealing gasket, to increase contact area and improve the problem of sealing effect.

The application relates to the field of food brewing, and discloses a brewing composition and process for preparing aged vinegar from highland barley wine lees. The raw materials of the composition include highland barley wine lees, Huangyuan aged vinegar brewing Daqu, bran, rice husk and salt. The production process comprises the following steps: firstly, mixing the wine lees, the Daqu and a first part of the bran, and controlling the conditions to carry out solid anaerobic alcohol fermentation; then, adding the remaining second part of the bran and the rice husk to carry out solid acetic acid fermentation; adding salt at the end of fermentation to seal and mature; and finally, obtaining the finished product through vinegar pouring and sterilization. Through the step-by-step addition of bran and the anaerobic-aerobic two-stage fermentation strategy, the carbon and nitrogen sources required for microbial metabolism are effectively supplemented, the problem of low acid production when directly brewing vinegar from highland barley wine lees is solved, and the utilization rate of raw materials, the physical and chemical indexes and the sensory quality of the finished product are significantly improved.

The application discloses a formula of compound grass carp feed and a manufacturing process thereof; the feed is made of dry beer lees, fish meal, soybean meal, corn, wheat bran, soybean oil, calcium dihydrogen phosphate, salt, compound multivitamin and compound multimineral as raw materials; the dry beer lees, which is a by-product of daily beer production, has low acquisition cost and high nutritional value, is rich in protein, fat and various nutrients, and is used in the compound grass carp feed, so that the feed production cost can be reduced, the growth and development of the grass carp can be effectively promoted, and more considerable economic benefits can be brought.

The invention belongs to the technical field of biology, and relates to a method for screening characteristic flavor compounds associated with fermented grains and base liquor based on core microorganisms. Based on high-throughput sequencing and multi-omics analysis, a relation is established between core microorganisms and flavor substances in fermented grains and base liquor in a high-temperature accumulation process, and the method for constructing the flavor substances in the fermented grains and the base liquor based on core microorganism composition is formed. And a theoretical basis and a tool are provided for directional regulation and control, process optimization and quality improvement of white spirit flavor based on microbiome.

The device comprises a first material receiving funnel, an upper connecting frame is connected to the upper end of the first material receiving funnel, mounting rods are connected to the left side and the right side of the rear end of the upper connecting frame, a second material receiving funnel is connected to the outer portion of the lower end of the first material receiving funnel in a sleeved mode, and the second material receiving funnel is connected to the lower end of the second material receiving funnel. The lower end of the second material receiving hopper communicates with a first material guiding barrel, the lower end of the first material guiding barrel is sleeved with a second material guiding barrel, the lower side of the exterior of the second material guiding barrel is rotationally connected with a rocker arm, the interior of the upper end of the first material guiding barrel is connected with a lower connecting frame, and the upper end of the lower connecting frame is arranged in a triangular face mode; the movable cutting knife and the cutting rotating ring are arranged at the lower end of the first material receiving funnel, and the cutting rotating ring is driven to rotate through eccentric motion of the first chain, so that vinasse is preliminarily cut; meanwhile, the fixed cutting knife is mounted on the inner wall of the second guide cylinder to secondarily cut the gliding vinasse, so that caking is effectively prevented, and the looseness of the vinasse is improved.

The utility model relates to the technical field of distillation equipment, in particular to a distillation device for producing yellow wine vinasse arrack, which comprises a heating tank and a condensate collecting container, a distillation retort is mounted in the heating tank, the bottom of the distillation retort sinks inwards to form a heat exchange groove, water with solute is arranged in the heating tank, and the condensate collecting container is arranged in the heating tank. The top of the distillation retort is connected with a condensation mechanism; the condensation mechanism is communicated with the condensate collecting container. The stirring shaft is driven by the two groups of stirring rods to rotate, so that the mixing of water and solute is accelerated, the boiling point of water in the heating tank is increased, the generation of steam in the heating tank is further reduced, and the heat exchange efficiency of the heating tank is improved by matching with the design of the heat exchange groove at the bottom of the distillation tank. The heating tank can better heat and distill the yellow wine lees arrack raw materials in the distillation retort, heat energy loss generated in the distillation process is reduced, and the distillation efficiency of the yellow wine lees arrack raw materials in the distillation retort is improved.

The invention relates to the technical field of biological fermentation, in particular to a method for synergistically fermenting distillers' grains by bacteria and enzymes. The viable count of the three functional bacteria provided by the invention can reach 107CFU / g or above after the three functional bacteria are cultured for 5 days in an environment with the temperature of 50-60 DEG C and the pH value of 3.0-4.0. In the environment, indigenous flora naturally carried by the yellow wine lees are difficult to survive, interference of indigenous bacteria can be basically eliminated in the fermentation process, growth and reproduction of functional bacteria are facilitated, and the stability of large-scale fermentation can be improved. The bacterial enzyme synergistic process activates the metabolic diversity of microorganisms through enzymolysis, the content of propionic acid and acetic acid is remarkably increased, meanwhile, succinic acid is kept stable, and the antibacterial activity and metabolic balance of an organic acid spectrum can be optimized. Meanwhile, enzymolysis can promote degradation of medium-chain fatty acid, and enzymolysis continuously optimizes a lipid metabolism structure in the later stage. The proline content of a bacterium-enzyme synergistic fermentation group is far higher than that of a pure fermentation group, so that the palatability of the feed is remarkably improved. Moreover, methionine is kept stable in a bacterium-enzyme synergistic group, so that nutrition loss can be avoided.

Dealcoholisation techniques using physical methods are already known; however, there are currently no devices that can biologically lower alcohol content. The invention comprises equipment including at least one fermentation tank (1), provided with a plurality of probes and devices for controlling said fermentation, and at least one must reservoir tank (2), said tanks being connected by a transfer pump (4) and controlled by a control panel (18) that controls functions including oxidation, gas inflow, cooling, heating, stirring, transfer, volume measurement, temperature, density, sugar consumption, colour, acetic acid level.

The invention relates to a method for preparing facial mask paste from grape craft beer lees, and belongs to the field of high-value utilization of biomass resources and cosmetics. The method comprises the following steps: 1) carrying out ultrasonic-assisted wall breaking on beer lees; (2) mixing with a beta-glucanase preparation, carrying out selective enzymolysis reaction under a heating condition, and realizing release of beta-glucan through directional hydrolysis of a beta-glucan connecting structure in a cell wall; and 3) preparing the mask: mixing the enzymatic hydrolysate obtained in the step 2) with a humectant, a thickener and a stabilizer, homogenizing to form a uniform paste system, and defoaming and sterilizing to obtain a mask paste product. By optimizing key process parameters, the product has good moisturizing and skin repairing performance, meanwhile, the process is simple, and raw materials are wide in source and environmentally friendly.

The invention discloses fermented glutinous rice internal phase oil-containing shell layer probiotic popping beads and a preparation method and a detection method thereof. The preparation method comprises the following steps: uniformly mixing internal phase fermented glutinous rice with probiotic freeze-dried powder and a sweetening agent; dispersing soybean oil in a sodium alginate solution and emulsifying into stable oil drops to construct an oil-containing calcium alginate composite shell layer; and carrying out forward spheroidizing on calcium lactate to form beads, washing, fixing the volume and refrigerating. The preparation method has the advantages that the taste and directional release can be considered without secondary embedding of sweet water protection liquid or yoghourt / fruit juice, and low release of a stomach phase and promoted release of an intestine phase are realized; meanwhile, viable bacterium survival and blasting feeling are improved, the process is simple, raw materials are edible, and the method is suitable for tea drinks and large-scale production.