6349 results about "Mouthfeel" patented technology

The invention belongs to the technical field of atomized liquid component analysis, and discloses an intelligent analysis system and method based on atomized liquid components, and the method comprises the following steps: carrying out multi-parameter sampling on atomized liquid to obtain pyrolysis data; performing temperature gradient analysis to generate a pyrolysis spectrogram; identifying trace markers to generate a feature library; analyzing the component evolution track to generate a dynamic evolution spectrum; carrying out partition demarcation processing to generate an atomization characteristic spectrum; performing thermodynamic analysis to generate a reaction map; analyzing component diffusion to generate quantized data; constructing a sensory response prediction engine; performing intelligent analysis to generate response feature data; evaluating and generating a quality report; and performing optimization processing to generate formula suggestions and executing accurate blending. According to the method, accurate analysis and evaluation of atomized liquid components are achieved through multi-dimensional analysis, a scientific basis is provided for product optimization, and safety and taste experience are effectively balanced.

The invention discloses a formula for brewing fen-flavor liquor by replacing peas with mung beans and a brewing method, and relates to the field of liquor brewing, the fen-flavor liquor is composed of yeast and sorghum, the mass percentage of the sorghum to the yeast is 100: 20-25, the yeast comprises barley, peas and mung beans, and the yeast comprises, by mass, 58-65% of barley, 30-35% of peas and 5-10% of mung beans. The starch content of sorghum is not less than 70%. According to the formula for brewing the fen-flavor liquor by replacing peas with the mung beans and the brewing method, the mung beans are added, so that a liquor body is endowed with rounded and mellow taste experience while keeping the elegant and pure style of the traditional fen-flavor liquor; the special plant faint scent of the mung beans is also in delicate flavor synergy with vanillin and other substances of the pea source, so that the finished wine has the sensory characteristics of being clear but not light and mellow but not strong, the degree of dependence on high-price peas can be effectively reduced by introducing the mung bean raw material, and the raw material purchasing cost of per ton of wine is directly reduced.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention provides a temperature control method and device and a computer readable storage medium, the temperature control method is applied to an aerosol generation device, the aerosol generation device comprises a microwave heating assembly, and the temperature control method comprises the following steps: obtaining an actual stage of a current heating control period; wherein the heating control cycle comprises a first stage, a second stage and a third stage; matching the power value corresponding to the actual stage from the database; and supplying power to the microwave heating assembly according to the corresponding power value in the actual stage. In the first stage, the aerosol generating product can quickly reach the temperature for generating aerosol, so that quick suction is realized; in the second stage, it can be guaranteed that the aerosol generating product does not burn or generates aerosol products harmful to health at high temperature in the smoking process, it can also be guaranteed that the aerosol generating product is continuously heated to generate a certain amount of aerosol, the uniformity of a temperature field is improved, and the smoking taste and release consistency of the aerosol are guaranteed.

The invention discloses a steamed water egg maturity detection method, computer equipment and a system, and relates to the technical field of food processing, computer simulation and machine learning. The method for detecting the maturity of the steamed water eggs comprises the following steps: collecting actually measured temperature data in a steaming process of the steamed water eggs in real time; establishing a geometric model, a coupling equation set and the thermophysical parameters to generate reference prediction data; building an analysis platform, training an initial detection model according to the reference prediction data, and extracting a target detection model from the initial detection model according to a training result; generating model prediction data according to the target detection model; verifying the target detection model according to the actually measured temperature data and model prediction data, and optimizing the target detection model according to a verification result; and analyzing the steaming maturing process of the steamed eggs according to the optimized target detection model. With the adoption of the method, the maturity of the steamed water eggs can be scientifically judged, the cooking efficiency is improved, and the taste quality is controlled.

The invention relates to preparation of high-stability mascarpone cheese and application of the mascarpone cheese in baking, and belongs to the technical field of cheese preparation. The glutamine transaminase is combined with a citric acid-sodium citrate system, so that the excessive denaturation of protein is reduced, and the texture and flavor of the cheese are improved. Trehalose and xanthan gum are added for locking water and resisting freezing, and an antioxidant is combined for use, so that the freeze-thaw stability and oxidation resistance of the cheese are improved, the cheese is protected from texture change and oxidative damage in the freezing and unfreezing processes, and excellent texture and flavor can still be kept after multiple times of circulation. Arabic gum is modified through octenyl succinic anhydride, amphipathy is obtained, whey separation is prevented, whey loss is reduced, and the cheese taste is improved.

The utility model relates to the technical field of dried sweet potato processing, and particularly discloses a sweet potato steaming device which comprises a gas-liquid mixed boiling cooking device, the gas-liquid mixed boiling cooking device comprises a device body, the device body is provided with a cooking flowing cavity, a gas inlet cavity is formed in the lower portion of the cooking flowing cavity, and a gas outlet cavity is formed in the lower portion of the cooking flowing cavity. An air exhaust cavity is formed in the upper part of the cooking flow cavity, and the cooking flow cavity is communicated with the air exhaust cavity through a plurality of air exhaust holes; the sweet potato processing device has the advantages of low energy consumption, high processing efficiency, capability of keeping the original flavor of sweet potatoes to the greatest extent, good taste and the like.

The invention discloses a sparkling water preparation device, a control method and a water purifying and drinking machine, the device comprises a mixing mechanism, a liquid supply system, a carbon dioxide supply system, a detection unit and a control unit, and the control method comprises the steps of parameter receiving, initialization setting, jet flow mixing, real-time monitoring, dynamic adjustment and intelligent optimization. The method has the advantages that the carbon dioxide dissolving efficiency is improved, the dissolving saturation degree is improved, the control precision is high, the taste is adjustable, the adaptability is high, and the operation is convenient.

The invention discloses a rotary baking oven for bread production, and relates to the technical field of bread production. The rotary baking oven comprises a machine body, a storage device, a baking device and a humidifying device; a baking space is formed in the machine body; one side of the machine body is provided with an opening and a door body for controlling the opening to be opened and closed; the storage device comprises a support frame, a plurality of baking nets and a first driving piece; the supporting frame is rotationally connected with the machine body; the baking net is detachably connected with the support frame; the first driving piece is used for driving the supporting frame to rotate; the baking device comprises a plurality of first heaters, and the plurality of first heaters are used for heating air in the baking space; the humidifying device comprises a spraying pipe, and the spraying pipe is located at the top of the baking space and used for spraying downwards. According to the bread baking device, the quality and taste of baked bread can be effectively guaranteed, and meanwhile the probability of uneven expansion in the bread and the probability of crackling and cracking of the surface of the bread can be effectively reduced.

The invention provides tartary buckwheat herbal baijiu and a preparation method thereof.The method aims at solving the problems that existing tartary buckwheat baijiu is lost in active ingredient, single in flavor and unstable in baijiu body, firstly, tartary buckwheat submicron powder, radix puerariae submicron powder and rhizoma polygonati submicron powder are put into Maotai-flavor base liquor together, and two-section type closed extraction is conducted at the normal temperature and then at the low temperature, adding a part of citric acid solution to adjust the pH at the initial stage of extraction; squeezing and filtering extract liquor, immediately adding bamboo leaf extract and phytic acid to carry out synergistic anti-oxidation treatment, and carrying out short-term aging; and finally, blending with the residual base wine. According to the preparation method disclosed by the invention, the retention rate of active ingredients such as tartary buckwheat flavone and the stability of the wine body are remarkably improved through staged extraction and dual antioxidant protection, the wine body is successfully endowed with coordinated baking fragrance, sauce fragrance and herbal flavor, and the taste is mellow and mild.

The invention discloses raw material crushing equipment, a crushing method and a fissistigma hemsleyanum wine preparation process, and relates to the field of crushing equipment. The gap between the two crushing rollers can be adjusted through the gap adjusting assembly, so that raw materials can be crushed into corresponding particle sizes according to the technological requirements of wine making when the wine making raw materials are crushed, and the flavor and taste of wine can be improved while grain waste is prevented; meanwhile, the two crushing rollers are in transmission connection through the transmission assembly, so that when the driving assembly drives one crushing roller to rotate, the transmission assembly can drive the other crushing roller to synchronously and reversely rotate, the two crushing rollers always keep synchronous movement, and the crushing effect of the crushing rollers is improved; and the transmission assembly can always keep the transmission connection between the two crushing rollers when the gap between the two crushing rollers is adjusted by the gap adjusting assembly, and the transmission assembly does not need to be correspondingly adjusted after the gap is adjusted, so that the adjusting process of the equipment is more convenient and faster.

The present invention discloses a beverage device for high-pressure vibration extraction and its extraction method, which includes a cup body, a base and a lid. An extraction chamber is provided inside the cup body, and a high-pressure extraction device is installed inside the base. A vibration extraction device is provided in the extraction chamber. The high-pressure extraction device is provided with a power assembly, a positive-pressure air duct and a negative-pressure air duct. The first ends of the positive-pressure air duct and the negative-pressure air duct are respectively connected to the power assembly, and the second ends of the positive-pressure air duct and the negative-pressure air duct are respectively connected to the extraction chamber. The vibration extraction device includes an installation housing, a vibration mechanism and a cartridge. The inside of the installation housing has a sealed installation chamber. The vibration mechanism is installed in the installation chamber. The upper part of the installation housing is fixedly installed on the lower part of the lid, and the cartridge is movably installed on the lower part of the installation housing. The combination of the two extraction methods features fast extraction speed, more sufficient extraction, reduced oxidation reaction, improved beverage taste, simple structure, low cost, high stability and high reliability.

The invention discloses micro steaming and baking cooking equipment, a control method and device thereof, equipment and a medium. The micro steaming and baking cooking equipment comprises a microwave generator and a steam generator, and the method comprises the steps that sensing data of food materials are obtained in real time, and the sensing data comprise at least one of image data, humidity data and spectral data; dynamically controlling the microwave generator and the steam generator to start and stop according to the sensing data; and calculating the maturity of the food materials according to the sensing data, and ending cooking when the maturity meets a preset cooking ending condition. Microwave rapid heating and steam humidity supplement are combined, the state of food materials is recognized through a sensor, the heating time and humidity are adaptively adjusted, and rapid cooking logic is formulated, so that the cooking time can be effectively shortened, the optimal cooking effect is ensured, meanwhile, the taste and humidity of food are kept, the cooking quality is improved, and the energy utilization rate is increased; and energy consumption is reduced.

High-frequency vibration equipment in a vacuum state comprises a barrel and a barrel cover, the barrel cover capable of being closed and sealed is arranged at an opening of the barrel and used for vacuumizing the barrel, a high-frequency vibration device capable of generating high-frequency vibration is arranged in the barrel, and the high-frequency vibration device is of an eccentric vibration structure and comprises a plurality of vibration pipe bodies; the high-frequency vibration device is of a rod-shaped vibration structure and comprises a plurality of high-frequency vibration extension rods. The high-frequency vibration device disclosed by the utility model can form vibration during working, so that the purpose of high-frequency vibration is achieved, the appearance and the taste of the pickled or processed meat product are effectively ensured under the combined action of the pickled or processed meat product in the barrel body and the overall high-frequency vibration device, and pickling materials are uniformly distributed in the processed product, so that the quality of the pickled or processed meat product is improved. And the product has the effects of good color, fragrance, taste and shape.

The invention discloses a cooking method of a pressure cooker, which comprises the following steps: a boosting cooking stage: starting a heating device to enable the cooking pressure of the pressure cooker to reach a first preset cooking condition; in the variable-pressure wall breaking stage, a heating device is turned off, a cooling device is turned on to enable the cooking pressure of the pressure cooker to be rapidly reduced from the first preset cooking condition to a second preset cooking condition, so that cell walls of cooking food materials are broken under the action of pressure difference formed in a short time, and the second preset cooking condition at least comprises that the cooking pressure is larger than normal pressure. When the cooking pressure is rapidly reduced from the first preset cooking condition to a second preset cooking condition, the rapid pressure reduction rate is at least 1.8 times of the natural pressure reduction rate. Through the method, food materials which are not easy to cook and have thick cell walls can be cooked in a short time, meanwhile, nutrient substances are fully dissolved out, and the cooking taste is improved.

The invention discloses a soy sauce pretreatment raw material, soy sauce and a preparation method thereof, and relates to the field of seasoning processing. The soy sauce pretreatment raw material comprises the following preparation steps: sequentially soaking soybeans in a first soaking solution, a second soaking solution and a third soaking solution which are subjected to gradient heating and gradient osmotic pressure increasing; then the soaked and filtered soybeans are sequentially subjected to low-temperature digestion and rapid curing treatment, the temperature is controlled to be 93-97 DEG C during low-temperature digestion, the temperature is controlled to be 110-150 DEG C during rapid curing, and the soy sauce pretreatment raw material is prepared. Soybeans are induced to absorb water and swell through gradient osmotic pressure and gradient heating, intercellular space is changed and enlarged, an endogenous flavor enzyme system is activated, meanwhile, segmented cooking treatment at different temperatures is conducted, generation and retention of umami substances are improved, output of scorched bitter substances is reduced, the flavor and taste of the soybean sauce are improved, and the soybean sauce is suitable for large-scale production. The contradictory problem of high temperature and flavor retention in the traditional process is broken through.

The invention relates to the technical field of cheese, and provides a vegetable fat composition, vegetable cheese and a preparation method thereof, the vegetable fat composition comprises myristic acid and stearic acid in a mass ratio of (19-22): (2.5-4.5), and the melting point of the vegetable fat composition is 24.0-26.0 DEG C. The coconut oil is subjected to two-stage dry fractionation, coconut oil fractionation components obtained through separation are combined according to a certain proportion to form the coconut oil composition with specific fatty acid composition and a certain melting point range, and when the coconut oil composition is applied to preparation of the vegetable cheese, the taste problem of the existing vegetable cheese can be solved.

The invention discloses steaming and baking cooking equipment, a control method and device thereof, equipment and a medium. The micro steaming and baking cooking equipment comprises a microwave generator and a steam generator, and the method comprises the steps that a target function mode selected by a user is received, cooking operation information corresponding to the target function mode is obtained, the user is prompted, and the cooking operation information comprises partition plate hierarchical placement information and food material hierarchical placement information; acquiring image information of the food materials, performing image recognition on the image information to determine attribute information of the food materials, and calling a target cooking program corresponding to the target function mode according to the attribute information and a preset cooking rule; and controlling at least one of the first heating pipe, the second heating pipe, the steam generator and the microwave generator according to the target cooking program to cook the food materials. According to the invention, synchronous operation of steaming and baking functions is realized, so that waiting time of multi-time cooking is eliminated, and temperature drop and taste deterioration caused by waiting when food is cooked first are avoided.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention discloses a fruit juice beverage production monitoring and early warning method and device, and relates to the technical field of food production, and the method comprises the steps: carrying out the correlation division of production nodes on a fruit juice beverage production line, and obtaining a heat and oxidation abnormal correlation node set; configuring a temperature sensor array at each thermal association node to monitor real-time temperature-time data and generate a first early warning signal; and monitoring dissolved oxygen data, a material turbulence state and pipeline pressure at each oxidation associated node, establishing an oxidation intake map sequence, predicting the total oxidation intake and distribution uniformity, and analyzing the influence of oxidation on quality indexes to generate a second early warning signal. The technical problems that in the fruit juice beverage production process, heat imbalance can damage raw material nutrition and affect the sterilization effect, and oxidation can cause color and luster deterioration, taste decline and shelf life shortening are solved, and accurate monitoring, abnormity analysis and early warning of quality related key factors in the fruit juice beverage production process are achieved; and the stable product quality is effectively guaranteed.

The invention relates to the technical field of industrial control, and discloses a soda water production line intelligent control method and system based on the Internet of Things, and the method comprises the steps: obtaining a backpressure valve reference pressure value according to the obtained real-time dynamic data through employing a pre-constructed carbonation digital twin model, and calculating the backpressure valve reference pressure value according to the backpressure valve reference pressure value; the carbonation digital twinning model is set to obtain a theoretical pressure value by adopting the Henry law according to the target gas content and the real-time data of the mixed liquid temperature, and obtain a predicted pressure value by adopting the pre-constructed pressure prediction model according to the target gas content, the real-time data of the raw material liquid injection flow and the real-time data of the carbon dioxide injection flow; further obtaining a reference pressure value of the back pressure valve; according to a first difference value between the target gas content and the real-time gas content of the mixed liquid, a first feedback correction algorithm is adopted to correct the reference pressure value of the back pressure valve, and a dynamic pressure control instruction of the back pressure valve is obtained; and controlling the back pressure valve to execute the back pressure valve dynamic pressure control instruction. According to the method, the taste stability of the soda water is effectively improved.

The invention discloses a preparation process of crocodile penis peptide wine for improving kidney deficiency, and relates to the technical field of biology, the process comprises the steps of raw material pretreatment, collaborative graded enzymolysis, starter propagation, sand feeding, sand roughening, starter addition and stacking fermentation, distillation for wine taking and fine adjustment. Wherein the synergistic graded enzymolysis adopts a mixed enzymolysis technology, lecithin and phytic acid are added, and natural pH gradient is combined, so that the problems of wine precipitation and taste layering are effectively solved, and the product stability and the polypeptide retention rate are improved. Meanwhile, a traditional Chinese medicinal material compound formula is fused in the process, and the health-care effect is enhanced through the synergistic effect of enzymolysis and fermentation. The wine can significantly increase the content of testosterone in serum and the physical endurance, and improve the symptom of kidney deficiency. The method is mature in process, high in product quality and suitable for large-scale production.

This invention discloses a method for preparing low-GI special dietary noodles, belonging to the field of special dietary food development. This invention screens negatively charged dietary polysaccharides and constructs a tightly packed quaternary network structure based on amylose, oleic acid, protein, and dietary polysaccharides. It prepares an amylose-oleic acid complex (complex 1) and a complex 1-protein ternary network (complex 2) stepwise, and then regulates the cooking process to form a complex 2-dietary polysaccharide quaternary network (complex). This invention significantly reduces the GI value of the noodles and improves their texture.

The invention discloses a carbonizer and a bubble water device, and relates to the technical field of overflowing carbonation bubble water preparation.The carbonizer comprises a gas mixing box body, a gas inlet pipe, a liquid inlet pipe and a liquid outlet pipe, a containing cavity is formed in the gas mixing box body, and a plurality of partition plates are arranged in the containing cavity at intervals; the partition plates divide the accommodating cavity into an inlet chamber, a throat pipe channel and a turbulent flow channel which are communicated in sequence; the air inlet pipe and the liquid inlet pipe are communicated with the turbulent flow channel inlet chamber; the liquid inlet pipe is connected to the rear end of the turbulent flow channel; the sectional area of the throat pipe channel is smaller than that of the inlet chamber and that of the turbulent flow channel; the turbulent flow channel extends from the side close to the throat pipe channel to the side away from the throat pipe channel, and a plurality of turbulent flow units are arranged in the turbulent flow channel and are arranged at intervals in the extending direction of the turbulent flow channel. The technical scheme provided by the invention is used for improving the carbonization concentration of the sparkling water, so that the taste of the sparkling water is improved.

The present invention belongs to the technical field of atomized liquid component analysis. The present invention discloses a system and method based on intelligent analysis of atomized liquid components, including: multi-parameter sampling of atomized liquid to obtain pyrolysis data; temperature gradient analysis to generate a pyrolysis spectrum; identification of trace markers to generate a feature library; analysis of component evolution trajectories to generate a dynamic evolution spectrum; partitioning and demarcation processing to generate an atomization characteristic spectrum; thermodynamic analysis to generate a reaction spectrum; analysis of component diffusion to generate quantitative data; construction of a sensory response prediction engine; intelligent analysis to generate response characteristic data; evaluation to generate a quality report; optimization processing to generate recipe suggestions and implement precise blending. This method achieves precise analysis and evaluation of atomized liquid components through multi-dimensional analysis, providing a scientific basis for product optimization and effectively balancing safety and taste experience.

Raw material starch of the oil processed starch contains waxy cassava starch. And a method for producing cooked edible meat, which comprises heating and cooking the edible meat to which the fat-processed starch is attached. And a method for improving the texture of cooked edible meat, said method comprising heating and cooking the edible meat to which the fat-processed starch is attached.

The invention discloses an intelligent cooking heating method and equipment based on multi-stage precise temperature control, the temperature control equipment comprises a heating bin, the heating bin comprises a plurality of heating coils, and the method comprises the following steps: if it is detected that an object to be cooked is put into the heating bin, identifying the type of the object to be cooked; determining a preset cooking mode according to the to-be-cooked type, and determining heating parameters of the heating coil in different cooking stages according to the preset cooking mode; and controlling the heating coil according to the heating parameters so as to enable the heating bin to cook the to-be-cooked object. The taste of the to-be-cooked object can be improved.

The invention provides beef crisp chips and making equipment and a making method thereof, and relates to the technical field of food processing.The making equipment of the beef crisp chips sequentially comprises a spraying device, a powder scattering machine, a baking device and a collecting hopper according to the beef processing sequence; wherein the spraying device is used for spraying saline water onto beef so as to pickle the beef; the powder scattering machine is used for scattering seasoning on the pickled beef to season the beef; the baking device is used for baking the seasoned beef to form beef crisp chips; the collecting hopper is used for collecting beef chips; meanwhile, the spraying device, the powder scattering machine, the baking device and the collecting hopper are connected through a conveying belt. The technical problems that in the prior art, it is difficult to give consideration to health and deliciousness of beef processed food at the same time, and production efficiency is low are solved, and the technical effects that the product is crisp in taste, good in flavor stability and high in production efficiency are achieved.

The invention discloses mandulapalka milk and a preparation method thereof, and belongs to the technical field of beverage processing. According to the technical scheme provided by the invention, the preparation method of the degreased cyperus esculentus milk enzymolysis beverage comprises the following steps: adding high-temperature amylase into a degreased cyperus esculentus meal aqueous solution for enzymolysis for 1 hour, and then adding alkaline protease and flavourzyme for enzymolysis for 1 hour to obtain an enzymolysis solution; and finally, emulsifying residual starch and dextrin in the enzymatic hydrolysate by using soybean protein isolate and corn oil, and homogenizing by using a high-pressure homogenizer to obtain the cyperus esculentus beverage. According to the method, a multi-enzymolysis technology is adopted, the enzymolysis speed can be increased, the taste can be improved, a double-enzymolysis method is adopted, the enzymolysis time is shortened, starch is subjected to enzymolysis more sufficiently, and the flavor is improved. The defatted cyperus esculentus beverage prepared by the method disclosed by the invention is appropriate in sweetness, silky in mouth, mellow and strong in fragrance and unique in flavor, and is a healthy and mellow leisure beverage.

The invention relates to a production method of beer with high alcohol content, and belongs to the technical field of beer production. According to the method, beer is frozen into a solid state (hereinafter referred to as an ice body), a heat source is arranged in a specific direction to transfer heat to the beer ice body, and the alcohol content of the beer is improved through temperature-controlled dissolution. The specific orientation of the heat source is set to be a directional area. For example, when the beer is frozen into an ice body (a freezing chamber or a container) from the cooling surface, the specific orientation is an orientation which is vertically separated from the cooling surface towards the ice body (from the cooling surface). After the beer is frozen into an ice body, according to the solute content of the ice body, the specific orientation is the orientation where the solute content of the ice body is high. The beer is frozen into an ice body, and the alcohol content of the beer is gradually reduced in a temperature-controlled dissolution process by arranging a heat source in a specific direction. And according to the requirement of the target alcohol content, the solution is retained in sections, so that the beer with different alcohol contents is obtained. And transferring the beer conforming to the target alcohol content to the next link for storage (utilization). For beer which does not meet the target alcohol content, the alcohol content of the beer can be continuously improved through the method (repeated freezing, dissolving and segmented taking). The method is simple to operate, high in efficiency and capable of being operated at normal pressure and low temperature, substances which are beneficial to health and sensitive to heat sensitivity in the beer are reserved, and the alcohol content, the taste and the fragrance of the beer are greatly improved.