72 results about "Sake - alcoholic beverage" patented technology

The invention discloses a lactobacillus brevis SMF L6 strain for improving the characteristic flavor of fermented fish and application thereof, and belongs to the technical field of aquatic product processing. According to the method disclosed by the invention, low-temperature fermentation is carried out by utilizing a sake lactobacillus wide cloth SMF L6 direct vat set fermentation inoculant to regulate and control the flavor; the method can effectively promote the production of flavor substances such as n-hexyl alcohol, eudesmol, 2-ethylhexyl alcohol, 4-platycladi alcohol, linalool, 4-terpene alcohol, alpha-terpilenol, piperonone, beta-myrcene, alpha-terpinene, D-limonene, beta-phellandrene, gamma-terpinene and the like in the fermented fish. The content of pungent smell and fishy smell substances such as acetic acid, p-xylene, o-xylene, trimethylamine, methyl mercaptan and carbon disulfide is reduced.

The application provides a rice heart-white gene WCG1 and application thereof, and particularly relates to positioning, cloning, function verification and application of a WCG1 gene for controlling a rice kernel heart-white phenotype. A C / A natural variation exists at a ninth exon 986 site of the WCG1 gene, the variation site makes the rice kernel present a heart-white phenotype, that is, a kernel middle heart-white and edge transparent phenotype, and the phenotype is an excellent phenotype of "sake brewing good suitable rice" specially selected in sake brewing.

The invention discloses a yellow rice wine sterilization system and technology, and relates to the field of yellow rice wine production technologies, and the technical scheme is characterized in that the yellow rice wine sterilization system comprises a clear wine pool, the clear wine pool is communicated with a first heat exchange module, a material pump and a flowmeter are arranged between the clear wine pool and the first heat exchange module, and the first heat exchange module is communicated with a second heat exchange module. According to the device, cooling of the wine liquid flowing out of the heat preservation tank and heating of the wine liquid flowing out of the first heat exchange module are completed at the same time, heat recycling is achieved, energy consumption generated by original heating and cooling is reduced, and through long heat preservation time, on one hand, the sterilization effect is guaranteed, and on the other hand, energy is saved; and on the other hand, the stability of wine gas collection in the heat preservation tanks can be kept, then the stability of the heating effect in the first heat exchange module is guaranteed, and continuous heat supply to the first heat exchange module is guaranteed through the arrangement of the multiple heat preservation tanks.

The utility model discloses ceramic membrane filtration equipment with a condensate water system for osmanthus-flavored wine, which relates to the technical field of wine filtration and comprises a wine storage tank, a condensate water system, a water storage tank, a water storage tank, a water storage tank and a condensate water system, and the wine storage tank is provided with a liquid inlet at the upper part and can be used for storing osmanthus-flavored wine; the two ends of the circulating pipe are fixedly installed on the wine storage tank, and the circulating pipe is communicated with a branch pipeline and a pump body; the cooling assembly is fixedly installed on the circulating pipe, a backflow pipe is arranged above the cooling assembly, the backflow pipe is fixedly installed on the circulating pipe, and the backflow pipe communicates with the interior of the circulating pipe; and the ceramic membrane is mounted on the circulating pipe and the branch pipeline. According to the sweet-scented osmanthus sake filtering device, the cooling assembly is additionally arranged, in the sweet-scented osmanthus sake filtering process, cooling treatment can be conducted on high temperature generated by working of the pump body, the sweet-scented osmanthus sake filtering stability is guaranteed to the maximum degree, and the sweet-scented osmanthus sake filtering efficiency and effect are further improved.

The invention relates to the technical field of food science and engineering, and particularly discloses a production process and a formula of coffee wine. The production formula of the coffee wine comprises the following raw materials in parts by weight: a low-alcohol strong-flavor liquor base, herbal coffee beans, cordyceps sinensis, Chinese wolfberry fruits, glutinous rice, a flavor blending component, an acidity and color adjusting component and a sugar adjusting component. Wherein the alcoholic strength of the low-alcohol Luzhou-flavor liquor base is 38 degrees; the preparation method comprises the following steps: S1, preparing raw materials; s2, performing soaking; s3, performing cooking; s4, filtering; s5, storing the material juice; s6, preparing a sake base; s7, mixing; s8, blending flavor and color; s9, standing is conducted; s10, filtering is carried out; and S11, bottling. The production process and formula of the coffee wine can be used for producing high-quality and functional compound wine, and have the advantages of mild and efficient process, good product stability, harmonious and mellow flavor and full reservation of nutritional functional components.

The utility model relates to the technical field of beer production, in particular to a different-beer-variety clear wine tank conversion device which comprises a supporting table, no less than two clear wine tank bodies for storing different beer varieties are installed on one side of the top end of the supporting table, a liquid outlet pipe with a valve is installed at a liquid outlet of each clear wine tank body, and a liquid outlet pipe with a valve is installed at the liquid outlet of each clear wine tank body. And a sliding adjusting mechanism is mounted on one side, positioned on the sake tank body, of the supporting table. Through the cooperative design of the sliding adjusting mechanism, the switching mechanism and the cleaning mechanism, the bright beer tank bodies for storing different varieties of beer can be switched and butted on a semi-automatic beer filling production line; rapid butt joint of the sake tanks for storing different varieties of beer and the filling production line is achieved in an automatic disassembly and assembly and cleaning mode, tedious operation of manual disassembly and assembly and butt joint is avoided, and therefore the conversion and butt joint efficiency of the sake tanks for storing different varieties of beer is improved, and efficient filling production of different varieties of beer is facilitated.

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

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 belongs to the technical field of fermented tea beverages, and particularly discloses compound fermented Kangpu tea as well as a preparation method and application thereof. According to the compound fermented Kangpu tea, black tea water is inoculated with compound bacteria for fermentation, the compound bacteria are composed of foal bacillus medialis, saccharomyces cerevisiae and sake lactobacillus, the mass ratio of the foal bacillus medialis to the saccharomyces cerevisiae to the sake lactobacillus is 2: 2: (1-2), the preservation number of the foal bacillus medialis is WDCM No. JCM 16936, the preservation number of the saccharomyces cerevisiae is CGMCC No. 2.3973, and the preservation number of the sake lactobacillus is CGMCC No. 2.3973. The sake lactobacillus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34016. Compared with single-bacterium or two-bacterium composite inoculated fermentation, the growth activity, the acid production capacity and the reducing sugar consumption capacity of the Kangpu tea are better, the content of flavor substances such as aldehydes and esters is improved through the GC-IMS technology, and the flavor quality of the Kangpu tea is improved.

The present invention relates to methods for cider production, specifically sake yeast strains of the species Saccharomyces cerevisiae and stopped fermentation. The invention is based on the surprising finding that use of Sake yeasts in the production of cider leads to beverages with good organoleptic properties. In particular, the beverages 5 have good fruitiness / fruity aromas, which is in general desirable in ciders.

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.

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.

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

This item is a one-liter bottle bag for carrying one-liter bottles of sake or other liquids.

The invention discloses a brewing method of yellow rice wine, which adopts lactobacillus sake L.48 with the preservation number of CCTCC NO: M 20221306, the strain deletes histidine decarboxylase gene, the CRISPR (clustered regularly interspaced short palindromic repeats) repetition number is 39, and biogenic amine can be obviously reduced. According to the process, rice cleaned with warm water is taken as a raw material, lactobacillus sake L.48 is inoculated for co-fermentation with yeast and distiller's yeast, primary fermentation is performed at 25-32 DEG C, secondary fermentation is performed at 18-25 DEG C, and the process is completed within 23 days. Compared with a traditional rice soaking method, the production period is shortened, the biogenic amine content in the product is reduced by more than or equal to 60%, and the ester aroma is improved by 2-3 times.

The invention discloses a brewing process of sake, and relates to the technical field of wine brewing, and the brewing process comprises the following steps: (1) checking and accepting raw materials; (2) soaking the rice; (3) steaming the rice; (4) cylinder falling; 5) diastatic fermentation; (6) squeezing and separating; (7) decocting the wine; (8) cleaning and sterilizing the wine tank; (9) aging and storing; (10) blending and blending; (11) filtering; (12) sterilizing the wine; (13) cleaning and disinfecting the container; (14) filling and sealing; and (15) warehousing finished products. By optimizing fermentation parameters and innovating a sterilization process, the flavor stability and the production efficiency of the sake are effectively improved, and the product quality reaches the domestic advanced level.

The present invention discloses a low-temperature fermentation device for clear alcohol brewing, which relates to the field of microbiological devices and includes a fermentation barrel. A separation mechanism, a stirring mechanism and a cleaning mechanism are sleeved inside the fermentation barrel. The stirring mechanism is connected to the cleaning mechanism. A controller is fixedly arranged on the outer side surface of the fermentation barrel, and a wine outlet pipe is fixedly arranged at the bottom end of the fermentation barrel. In the present invention, a stirring mechanism is arranged inside the fermentation barrel. During the production process of clear wine fermentation using this device, the rotation of the rotating shaft in the stirring mechanism can drive the rotation of a plurality of stirring plates to stir and mix the distiller's grains and wine liquid in the fermentation barrel to improve the fermentation effect. Moreover, when the rotating shaft rotates, it drives the turning rod to rotate, so as to use the rotation of the turning rod to stir the distiller's grains deposited at the bottom of the fermentation barrel in the up-and-down direction, so that the distiller's grains deposited and agglomerated at the bottom are stirred to the upper part to contact with the wine liquid, thereby avoiding the difficulty of fermentation of the bottom distiller's grains agglomeration and affecting the wine liquid output, and effectively improving the mixing effect of this device.

The system will enable quick response to demand for beer, happoshu, and distilled spirits, while also reducing the amount of production space required. [Solution] The present invention relates to an alcoholic beverage production apparatus 1 which comprises at least a preparation tank 2 into which raw materials for an alcoholic beverage are charged and prepared, a boiling tank 3 for boiling the liquid transferred from the preparation tank 2, and a fermentation tank 4 for adding yeast to the liquid transferred from the boiling tank 3 and fermenting it, and which allows the preparation tank 2, the boiling tank 3 and the fermentation tank 4 to be used both for the production of beer or happoshu and for the production of distilled liquor.

This invention relates to a method for producing cider, specifically to a sake yeast strain of brewing yeast and the termination of fermentation. The invention is based on the surprising discovery that using sake yeast in cider production yields a beverage with excellent sensory characteristics. In particular, the beverage possesses a pleasant fruity / fruity aroma, which is generally desirable in cider.

The invention discloses bamboo shoot flavor sake and a preparation method thereof, and belongs to the technical field of food processing and brewing. The method comprises the following steps: blanching husked bamboo shoots, cooling, and crushing to prepare bamboo shoot pulp; adding water into the bamboo shoot pulp, carrying out primary enzymolysis by using cellulase and pectinase, then carrying out secondary enzymolysis by using neutral protease, then inactivating enzyme and centrifuging to obtain supernate, namely a bamboo shoot flavor precursor liquid; in the preparation process of the sake, 60%-70% of the total amount of the bamboo shoot flavor precursor liquid is added within 12-24 h after other fermentation raw materials except the bamboo shoot flavor precursor liquid are added, the remaining bamboo shoot flavor precursor liquid is added within 48-72 h after the bamboo shoot flavor precursor liquid is added for the first time, and the bamboo shoot flavor sake is obtained after fermentation is completed. The bamboo shoot flavor sake prepared by the invention has obvious bamboo shoot faint scent, mellow and sweet taste, harmonious wine body and excellent fusion degree of the bamboo shoot flavor and the sake.

1. Name of the designed product: wine bottle (Tang Dynasty Qingjiu 750ML). 2. Use of the designed product: for packing wine. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view. 5. The light yellow liquid in the design picture is the content not belonging to the claimed design. 6. Other circumstances needing explanation: the part marked A is made of transparent material.

The utility model discloses a squeezer for producing and processing sake, which comprises a squeezer body, a round rod is arranged at the top of the squeezer body, the round rod is in sliding connection with the top of the squeezer body, and the bottom of the round rod is fixedly connected with a pressing disc. The filter barrel is moved into the squeezer body, a user starts the motor, the output end of the motor drives the worm to rotate, the worm rotates to drive the worm gear to rotate, the worm gear drives the rotating rod to rotate, the rotating rod can drive the gear to rotate, and the gear drives the toothed plate to move. A toothed plate drives a round rod to move downwards, the round rod drives a pressing disc to press a filtering barrel, clear wine liquid is pressed out of raw materials and collected through the filtering barrel, efficient machining of the squeezer body is facilitated, the existing mode that hydraulic equipment is tedious and inconvenient to overhaul is replaced, and therefore the purposes of being simple in structure, convenient to operate and high in practicability are achieved. And maintenance is convenient, and efficient machining is achieved.

The invention discloses a method for detecting ligustrazine by using a fluorescent probe, the probe is a Tb-EDTA complex, and is formed by coordination of Tb < 3 + > and ethylenediamine tetraacetic acid; based on a fluorescent quantitative analysis method, the probe is used as a recognition element, and the ligustrazine content in a liquor sample is detected. The probe is formed by coordination of Tb < 3 + > and EDTA (ethylene diamine tetraacetic acid), and a charge transfer (LMCT) process from a ligand to metal is regulated and controlled by utilizing a specific coordination effect between ligustrazine (TMP) and a Tb < 3 + > center, so that fluorescence quenching at 548 nm and new fluorescence peak enhancement at 650 nm of the probe are caused, and ratio type response is formed. The probe is simple to prepare and good in stability, and has a wide linear detection range (0.1-40 [mu] mol / L), a low detection limit (0.038 [mu] mol / L) and excellent selectivity on TMP. The probe is successfully applied to quantitative detection of TMP in complex actual samples such as soy sauce type white spirit, sake and urine, the recovery rate is high, repeatability is good, and a new powerful tool is provided for food flavor analysis and biological medicine monitoring.

This item is a cup. The inside of the item has a convex portion resembling a mountain. When the cup is tilted, the fluid poured into the cup circulates around the convex portion. For example, when the cup is tilted and the fluid circulates, the aroma of sake is released.

The invention relates to the field of brewing processes, and discloses a novel brewing process of black glutinous rice wine, which comprises the following steps: S1, raw material selection and treatment; step S2, polished rice treatment; step S3, soaking treatment; step S4, performing cooking treatment; step S5, carrying out saccharification treatment; step S6, a fermentation process; step S7, preparing an extracting agent; step S8, extracting anthocyanin; step S9, purifying anthocyanin; step S10, filtering, sterilizing and blending; the process disclosed by the invention not only solves the problem of loss of anthocyanin in the brewing process, but also greatly increases the utilization rate of the anthocyanin in the rice skin. Meanwhile, the color and taste of the black glutinous rice wine are improved, and the clearness and pleasure of the Japanese sake are increased.

1. The name of the product of this design: wine bottle and wine box set (Chinese rice wine - Chinese sake). 2. Purpose of this design product: used for packaging wine. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. Pictures or photos that best illustrate the design points: a set of reference pictures. 5. The yellow liquid in the design image is the internal content and does not belong to the design content for which protection is requested. 6. Other situations that require explanation Other explanations: Part A of Kit 1 is made of transparent material.

The system according to the embodiment aims to recommend the best sake to wine lovers and effectively communicate its appeal. [Solution] A system according to an embodiment includes a reception unit, an analysis unit, a proposal unit, and a visualization unit. The reception unit inputs a user's preferred wine characteristics. The analysis unit analyzes the taste of sake based on the information input by the reception unit. The proposal unit analyzes the data obtained by the analysis unit and proposes the most suitable sake. The visualization unit visualizes the analysis results obtained by the proposal unit.

The invention relates to a method for preparing yak milk ice cream by using a lactobacillus sake microcapsule, which comprises the following steps of: 1) microencapsulating lactobacillus lactis by using whey protein isolate and sodium hyaluronate as wall materials to prepare a wet microcapsule; 2) mixing yak milk, lactose, a stabilizer and an emulsifier, heating and homogenizing to obtain a mixed material; 3) sterilizing the mixed material, cooling, and aging; 4) performing inoculation and incubation of lactobacillus sake wet microcapsules on the aged materials to obtain a yak milk ice cream mixture; and 5) adding the mixture into an ice cream machine for congelation to obtain the yak milk ice cream, and putting the ice cream into a cup and freezing and storing in a refrigerator. According to the preparation method disclosed by the invention, whey protein isolate and sodium hyaluronate are used as wall materials to microencapsulate lactobacillus sake, and the microencapsulated lactobacillus sake is added into the yak milk ice cream, so that the activity of probiotics and the quality of the ice cream are improved, and the preparation method can be applied to the development of functional probiotic ice cream.

The utility model discloses an energy-saving yellow wine high-temperature instantaneous sterilization and storage system. The energy-saving yellow wine high-temperature instantaneous sterilization and storage system comprises a balance cylinder, a material pump, an aging tank, a cleaning system and a timing high-temperature sterilization system, the balance cylinder is used for receiving sake raw materials and inputting the sake raw materials into the timing high-temperature sterilization system under the power of the material pump; the cleaning system is used for cleaning the balance cylinder, the aging tank and the pipeline; the timed high-temperature sterilization system is used for carrying out timed high-temperature sterilization on the sake raw material conveyed from the balance cylinder in a 120 DEG C stabilizing pipe after the sake raw material sequentially passes through the material heat exchange system and the material heating system; the sterilized sake raw material is cooled by the heat energy recovery system and the material heat exchange system in sequence and then is conveyed into the aging tank to be aged and aged. According to the device, normal-temperature conveying of sake raw materials is achieved, then preheating and heating are conducted, high-temperature timing sterilization is conducted, heat exchange cooling conveying is conducted, preheating and heating of hot water of a heating system are achieved, heat energy is greatly saved, and energy consumption is reduced.