63 results about "Total acid" patented technology

The invention discloses a method for regulating and controlling the total acid content of primary liquor in Maotai-flavor liquor brewing, and belongs to the technical field of liquor brewing. Red tassel glutinous sorghum is crushed until the crushing degree is 10%-20%, preferably 13%-15%; the method comprises the following steps: mixing the crushed sorghum and fermented grains obtained after sand fermentation according to a mass ratio of 1: 1, and cooking in retort type gelatinization equipment at a conventional gelatinization temperature for 105-120 minutes, preferably 110 minutes; by adopting the method disclosed by the invention, the content of acetic acid in the fermented grains is obviously reduced by 13.82% at the end of fermentation, the content of acetic acid and the content of total acid in primary wine are respectively obviously reduced by 9.68% and 14.47%, the content of lactic acid is not obviously changed, the content of normal propyl alcohol is synchronously obviously reduced by 14.96%, and the content of other higher alcohols is stable. The method is simple in process, does not need new equipment, is completely compatible with the existing production line, and can effectively stabilize and improve the quality of the primary wine base.

The invention discloses ultra-low Luzhou-flavor liquor and a blending method thereof, and belongs to the technical field of liquor. In order to solve the problems of serious loss of flavor components, style deviation, difficulty in reaching physicochemical indexes and the like of the existing ultra-low-alcohol Luzhou-flavor liquor, the invention provides the ultra-low-alcohol Luzhou-flavor liquor and the blending method thereof, the mass ratio of total acid to total ester of at least 20% of base liquor is required to be 1: (2.0-2.5), the total ester is greater than or equal to 5.0 g / L, a five-stage gradient alcohol reduction process of original alcohol-> 45.5 + / -1% vol-> 38.5 + / -1% vol-> 30.5 + / -0.5% vol-> 29.5 + / -0.3% vol-> 45.5 + / -1% vol-> 38.5 + / -1% vol-> 30.5 + / -0.5% vol-> controlling the freezing and filtering temperature to be 3-5 DEG C, and pretreating the seasoning wine by adopting the same degree; according to the method, the main flavor of the Luzhou-flavor liquor is reserved to the greatest extent through base liquor screening, alcohol content reduction process optimization, freezing and filtering temperature optimization and accurate later-stage seasoning, so that the finished liquor meets the group standard requirements and is mellow and full in taste, and the quality is remarkably improved.

The invention relates to pediococcus acidilactici b1274 and application thereof, and belongs to the technical field of beneficial bacterium application. The pediococcus acidilactici b1274 is preserved in the China Center for Type Culture Collection on September 24, 2025, the preservation number is CCTCC M 20252094, and the pediococcus acidilactici b1274 is obtained by separation and purification from distiller's yeast. The pediococcus acidilactici can be used for preparing microbial enhanced distiller's yeast, is applied to brewing of fen-flavor liquor, and can improve the content of ethyl acetate, ethyl lactate and total acid in the liquor and reduce the content of acetaldehyde at the same time. Compared with a production control group, the content of ethyl acetate is increased by 50.0%, the content of ethyl lactate is increased by 8.1%, the total acid is increased by 46.4%, the acetaldehyde is reduced by 48.4%, the brewed white spirit shows the style of faint scent, purity, mellowness, fullness, softness, sweetness, freshness, long aftertaste and mellow and prominent acid ester taste, and a safe and reliable functional strain and a technical scheme are provided for improving the quality of the fen-flavor white spirit.

The application provides a coffee peel enzyme fermentation agent and a preparation method of the enzyme, and belongs to the technical field of enzyme production.The preparation method of the coffee peel enzyme comprises the following steps: mixing coffee peel powder and sugar of sweetener oil residue, and sequentially performing fermentation of Saccharomyces cerevisiae YNXC003 and anaerobic fermentation of Bifidobacterium bifidum YNXC004 to obtain the coffee peel enzyme.The coffee peel powder and the sugar of sweetener oil residue are used as composite raw materials, special bacterial agents are combined, and a segmented fermentation mode is adopted, so that the nutritional activity of the two raw materials can be fully released, the nutritional level and flavor taste of the enzyme can be significantly improved, and the enzyme can be endowed with physiological functions such as blood sugar reduction.The total acid content of the coffee peel enzyme is 8-12 g / L, the total phenol content is 1.5-2.5 g / L, the coffee peel enzyme is rich in bioactive substances such as short-chain fatty acids, polyphenol compounds and amino acids, and has a significant blood sugar reduction effect.

The utility model relates to an automatic tester for the total acid value of jet fuel, which comprises a machine table, a titration device, an aeration device, a light source, a reflecting mirror, a camera and a controller, and a test station and a collection station are arranged on the machine table; the aeration device comprises an aeration pipe, a gas supply control element, a moving mechanism and a cleaning mechanism, the moving mechanism drives the aeration pipe to move, and the aeration pipe is communicated with a nitrogen source through the gas supply control element; the cleaning mechanism comprises an inner flushing assembly for flushing the inner wall of the aeration pipe and an outer flushing assembly for flushing the outer wall of the aeration pipe. After the test sample is measured, the moving mechanism controls the aeration pipe to lift and move to the collecting station, and then controls the inner flushing assembly and the outer flushing assembly to start, so that the inside and the outside of the aeration pipe can be flushed, and flushing wastewater is collected at the collecting station. And the flushed aeration pipe is translated to the test station again to wait for starting the next measurement. Moving and cleaning of the aeration pipe are controlled by the controller, automatic execution can be achieved, and labor is saved.

The invention relates to the technical field of wine preparation, and discloses a brewing method of low-degree sweet type red wine, the brewing method comprises ten steps of raw material screening, segmented temperature control extraction, compound fermentation, gradient degree reduction, low-temperature sugar stabilization, flavor blending, clarification and filtration, aging and curing, sterile filling and finished product inspection, the alcoholic strength of the final product is 8% vol to 11% vol, the residual sugar content is 45 g / L to 65 g / L, and the content of the low-degree sweet type red wine is 1%. The total acid content is 5.5 g / L-7.0 g / L. And raw material screening. According to the preparation method disclosed by the invention, through proportioning the cabernet sauvignon and the rosa rugosa as raw materials and combining segmented temperature-controlled extraction and compound fermentation, anthocyanin and fruity substances in the grape skin residues can be fully extracted, and multi-flavor esters can be generated by virtue of aroma-producing yeast; the natural crataegus pinnatifida bunge concentrated juice and the rose essential oil are subsequently added for blending, and oak barrel aging and tannase astringency reduction are matched, so that the finished product finally presents a compound flavor, is mellow and sweet in taste, free of astringency and long in aftertaste, and solves the problems that the traditional low-degree sweet red is thin in flavor and inharmonious in fragrance.

The invention provides a plant lactobacillus PCFS-60493 and application of the plant lactobacillus PCFS-60493 in fermentation of low-sugar and low-acid beverages. The plant lactobacillus PCFS-60493 is preserved in China General Microbiological Culture Collection Center on November 25, 2025, and the preservation number is CGMCC No.36673; the strain can be used for preparing the low-sugar low-acid beverage, and the preparation method comprises the following steps: adding a proper amount of white sugar into fruit juice to enable the sugar degree to reach 15-25%, then adding a microbial preparation containing the plant lactobacillus PCFS-60493 into the fruit juice, and carrying out sealed standing fermentation at 37 + / -2 DEG C for 40-50 hours to obtain the low-sugar low-acid beverage. The strain can significantly reduce the content of total sugar and total acid in the beverage, degrade bitter components, and promote protein hydrolysis to generate amino acids to improve delicate flavor; the preparation process is simple, short in fermentation period and safe, realizes resource utilization of grape byproducts, is suitable for large-scale production of the high-polyphenol low-sugar fermented beverage, and has both economic and social benefits.

The system may include a secondary irrigation feature that determines a percent of overlap of each of a plurality of submodules in a second lift over each of a plurality of submodules in a first lift and adjusts at least one of leaching operations or a leaching model based on the total tonnage weighted average of metal in the second lift. The method may further comprise determining an acid gap based on a difference between total acid given and total acid consumption; and further adjusting at least one of the leaching operations or the leaching model based on the acid gap. The method may further comprise determining a percentage of compacted material based on the material that is compacted and irrigated divided by the material that is irrigated; and further adjusting at least one of the leaching operations or the leaching model based on the percentage of compacted material.

The application belongs to the technical field of vinegar brewing, and provides a compound koji inoculated with indigenous Aspergillus oryzae and Aspergillus niger and a method for strengthening Shanxi old mature vinegar. Indigenous Aspergillus oryzae CGMCC 42103 with high yield of acid protease and glutaminease and Aspergillus niger CGMCC 15672 with high yield of saccharifying enzyme are mixed and inoculated in bran and soybean powder medium to prepare compound koji, and the prepared compound koji is applied to the fermentation process of Shanxi old mature vinegar to prepare new vinegar, the total acid, amino acid nitrogen, non-volatile acid and glutamic acid content of the new vinegar are 6.18 g / 100 mL, 0.38 g / 100 mL, 2.45 g / 100 mL and 58.83 mg / 100 mL respectively, compared with the comparative example in which only highland millet with a mass fraction of 60% is added in the alcohol fermentation stage to carry out conventional fermentation of food vinegar, the new vinegar is improved by 20.47%, 153.33%, 33.15% and 118.86% respectively, and the content of organic acid and volatile aroma components is enriched.

The invention belongs to the technical field of biology, and provides a method for reducing ethyl carbamate in Shanxi mature vinegar through combination of multiple strains, urease and plant phenolic acids. The production mechanism of ethyl carbamate in a brewing system is disclosed on the basis of a metagenomics technology, saccharomyces cerevisiae CGMCC34906 and plant lactobacillus CGMCC.34902 are prepared into a leavening agent, and the native saccharomyces cerevisiae CGMCC34906 leavening agent and urease are applied to an alcoholic fermentation stage. In the acetic acid fermentation stage, an indigenous plant lactobacillus CGMCC34902 leavening agent and forsythia suspense leaf superfine powder-plant phenolic acid substances are used in a combined mode, generation of ethyl carbamate in the Shanxi mature vinegar brewing process is effectively controlled, and new sprayed vinegar which is safe and good in flavor is obtained through smoking, fermenting and vinegar spraying. The new sprayed vinegar contains 12.47 [mu] g / L of ethyl carbamate, 5.82 g / 100mL of total acid, 2.19 g / 100mL of total ester and rich organic acid and volatile aroma, so that the edible safety of the product is effectively guaranteed, and the flavor quality of the product is synergistically optimized.

The invention discloses an oral solution for treating xerophthalmia and a preparation method thereof, and belongs to the technical field of biological pharmacy. The oral solution for treating the xerophthalmia is prepared from the following components in parts by weight: 15 to 18 parts of fructus lycii extract, 15 parts of bilberry extract, 10 to 11 parts of taurine, 2.4 to 2.6 parts of zinc gluconate, 750 to 760 parts of grape concentrated juice and the balance of water, the content of soluble solids in the grape concentrated juice is 64 to 66-degree Brix, and the content of total acids is 1.75 to 2.32 percent. In the storage process of the oral solution, the anthocyanin has good stability.

This invention provides a method for the separation and purification of medium-chain carboxylic acids, belonging to the field of chemical separation and purification technology. The method includes pretreatment, alkalization concentration, acidification extraction, and vacuum distillation. In the pretreatment stage, anaerobic fermentation is used to lengthen the carbon chain, followed by filtration. The clarified fermentation broth is then alkalized and concentrated. In an alkaline environment, the carboxylic acid is converted into a non-volatile carboxylate, thus minimizing loss during concentration. After centrifugation to remove precipitated solids, the pH is adjusted to acidity, and extraction is performed using non-polar and / or weakly polar solvents, which improves the extraction rate of the target medium-chain carboxylic acid, the recovery rate of short-chain carboxylic acids, and the purity of the product. Using this separation and purification method, this invention separates and purifies n-hexanol from baijiu (Chinese liquor) lees, achieving a hexanoic acid yield of 77%, a mass purity of 87%, and a total acid purity of 97%.

The invention discloses opuntia ficus-indica composite fruit juice and an HPP cold pressing sterilization preparation method thereof. The juice is prepared by mixing opuntia ficus-indica primary pulp and apple juice according to the ratio of 14.3: 1, and the indexes are as follows: the solid content is 9.5 + / -0.5 degree Brix, the pH is 3.8 + / -0.2, and the total acid is 5.5-8.5 g / L. The process comprises the following steps: CIP cleaning, feeding, online detection, homogenization at 18-20 MPa, filling at a temperature of less than or equal to 20 DEG C, HPP sterilization at 580 + / -10 MPa / 300 s, and refrigeration at 4 DEG C. The shelf life of the product at 4 DEG C is greater than or equal to 45 days, layering and precipitation are avoided, the total dietary fiber is greater than or equal to 1.5 g / 100g, the total flavone is greater than or equal to 20 mg / 100g, the total sugar is less than or equal to 8.0 g / 100g, and the low-sugar claim can be realized. The whole process is low in temperature and free of preservatives, the nutrition and flavor retention rate is increased by 30% or above compared with heat sterilization, the method is suitable for 70g small-package cold-chain sales, and industrial continuous production is achieved.

The invention belongs to the technical field of fertilizers, and particularly relates to a fulvic acid fertilizer for improving passion fruit quality and amino acid composition and application of the fulvic acid fertilizer. A preparation method of the fulvic acid fertilizer for improving the passion fruit quality and the amino acid composition comprises the following steps: S1, preparing a basic solution: mixing a potassium fulvate mother solution with deionized water to form the basic solution; s2, constructing an electro-Fenton system; s3, electro-Fenton activation reaction: applying constant current to an electro-Fenton reaction system, quenching after reaction, and adjusting the pH value; s4, carrying out chelation reaction; and S5, fixing the volume. The fulvic acid fertilizer disclosed by the invention can regulate and control secondary metabolism of crops, can remarkably improve the soluble solid content of fruits, reduces total acid, optimizes the sugar-acid ratio, and enables the flavor of the fruits to be better; meanwhile, the amino acid composition of fruits can be systematically improved, and the total amount of amino acids, especially the content of arginine, leucine and other key amino acids, can be remarkably increased.

The embodiment of the utility model provides a carbon dioxide removal device and a total acid content testing device, and relates to the technical field of analytical instruments. The oscillation cavity is driven by the driving assembly to rotate, liquid in the oscillation cavity reciprocates under the action of gravity in the rotating process, the large-amplitude oscillation effect is achieved, and free CO2 can be rapidly released and discharged through the exhaust channel. By utilizing the carbon dioxide removal device provided by the utility model, carbon dioxide in the beverage can be fully removed, and the accuracy of measuring the total acid content is improved; the number of oscillation times and amplitude can be fixed, so that the reproducibility of the detection method can be improved.

This invention discloses a lactic acid bacterium and its application, belonging to the field of microbial fermentation technology. The lactic acid bacterium is *Lactobacillus plantarum* (Lactobacillus plantarum). Lactiplantibacillus plantarum FYcg1, with preservation number CGMCC No. 33190, is a strain that produces high levels of acid, is resistant to acid, salt, and bile salts, and exhibits a nitrite degradation rate exceeding 99%. It also shows significant inhibitory effects on Escherichia coli and Staphylococcus aureus. This invention optimizes the preparation method of a direct-inoculation starter culture, using skim milk powder, sucrose, and trehalose as a composite protective agent. The starter culture is prepared through specific centrifugation, pre-freezing, and vacuum freeze-drying, resulting in a high survival rate of live bacteria and good storage stability. When used for fruit and vegetable fermentation, it can rapidly lower pH, increase total acid content, and optimize flavor and metabolite composition, effectively solving problems such as long natural fermentation cycles, uneven quality, and poor safety. It is suitable for the industrialized and standardized production of pickled bamboo shoots.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of high-activity bacterium enzyme complex liquid for fermenting fermented soybean cakes. The activity of protease, alpha-amylase and lipase in the fermented soya bean cake prepared by the method is improved; soluble protein and polypeptide are improved compared with naturally-fermented fermented soya bean cakes; the contents of total acid, reducing sugar, amino acid nitrogen, free amino acid and fatty acid are higher than those of naturally-fermented black bean cakes, but the content of NaCl is remarkably reduced; and the content of volatile flavor substances is obviously increased compared with that of naturally fermented black bean cakes. The fermented soya bean cakes are fermented by the method, so that the bitter taste, astringent taste and salty taste of the fermented soya bean cakes can be reduced, and the delicate flavor and the taste richness of the fermented soya bean cakes are improved. The method can improve the quality and edible safety of the fermented bean products in multiple aspects, and provides high-quality strains and technical support for industrial safe production of the fermented bean products.

This invention discloses a brewed vinegar rich in lentinan and its preparation method. Using the lentinan variety "Shenxiang 1513" as raw material, the invention obtains a lentinan extract through water extraction and concentration, wherein the lentinan content is ≥0.5%. The obtained lentinan extract is then compounded with solid-state fermented vinegar at a mass ratio of 1:50-100, aged at 20-30℃ for 15-30 days, and then filtered and sterilized to obtain the finished product. The lentinan vinegar prepared by this invention does not contain any preservatives, umami agents, or sweeteners. The final product contains lentinan ≥50 mg / 100 mL, total acid ≥5.00 g / 100 mL, exhibits a harmonious flavor, stable quality, and clearly defined functional components and excellent flavoring properties.

This invention discloses a reforming oil degumming agent, its preparation method, and its application. The reforming oil degumming agent of this invention, by total weight, comprises the following components: (a) 40%–94.5% molecular sieve; (b) 5%–55% binder; (c) 0.5%–8% of one or more elements selected from Group IA and Group IIA; the acid content on the outer surface of the degumming agent accounts for 3%–20% of the total acid content; and the molar ratio of the total alkali content to the total acid content of the degumming agent is 0.1–10. The reforming oil degumming agent provided by this invention can effectively remove gums, ensuring long-term operation of the bottom heater of the xylene tower and protecting the downstream catalyst from gum contamination that could shorten its lifespan.

The invention discloses a lemon fresh-keeping method based on calcium-salicylic acid and tea polyphenol-chitosan. The lemon fresh-keeping method comprises the steps of pretreatment before picking, soaking treatment after picking and storage management. 14 days before picking, a compound solution of 0.23 g / L chelated calcium and 2.0 mmol / L salicylic acid is sprayed to lemon fruits; after harvesting, the fruits are soaked in a 2% tea polyphenol and 1% chitosan composite fresh-keeping solution for 3 min, and the fruits are stored at the normal temperature of 25 DEG C after being dried in the shade; through the synergistic treatment, the hardness increase, weight loss rate increase and color deterioration of the lemon fruits can be obviously delayed, relatively high contents of total acids, total phenols, ascorbic acid and flavonoids are maintained, the accumulation of malonaldehyde is inhibited, and the activity of superoxide dismutase, peroxidase and catalase is improved; after the fruits are stored for 40 days, the weight loss rate of the fruits is only 30.37%, the total phenol content is 0.486 mg / mL, the SOD activity is 46.63 U / mL, and the fresh-keeping effect is obviously superior to that of a single treatment group and a control group; the method is simple in process, controllable in cost and high in safety.

The invention pertains to a process for removing lactide from a vapour stream comprising lactide and water, comprising the steps of ⋅subjecting a vapour stream comprising lactide and water to a condensation-reaction step in a condensation-reaction apparatus, wherein the vapour stream comprising lactide and water is contacted with a reaction liquid comprising lactic acid, the condensation reaction step being carried out under such conditions that at least 80% of the lactide present in the vapour stream provided to the condensation-reaction step is absorbed in the reaction liquid and at most 40% of the water present in the vapour stream provided to the condensation-reaction step is absorbed in the reaction liquid, wherein the residence time in the condensation step is at least 2 hours, the residence time being defined as the total mass of reaction liquid divided by the mass of the product condensing from the vapor stream containing lactide and water per hour, ⋅withdrawing a liquid effluent from the condensation-reaction step, which liquid effluent comprises less than 15 wt. % lactide and less than 30 wt. % of water, the effluent having a total acid content of at least 72 wt. %. ⋅withdrawing a steam effluent from the condensation-reaction step, and providing the steam effluent to a further condensation reaction in a further condensation apparatus to form a condensate comprising water. The present invention provides a robust and efficient process and system for removing lactide from a lactide-containing gas stream and recovering said lactide in a processable form. The process of the invention is able to handle feedstock with varying compositions and has a limited demand on energy and apparatus.

The invention discloses a nitric acid supply system for cleaning and a control method. The nitric acid supply system comprises a nitric acid storage tank, an acid inlet pipe, a first acid outlet pipe, a second acid outlet pipe, a main acid pipe, branch acid pipes, an acid outlet pipe and an acid return pipe, a buffer tank, a nitric acid barrel; the acid inlet pipe is connected with an acid inlet of the nitric acid storage tank, the first acid outlet pipe and the second acid outlet pipe are connected with an acid outlet of the nitric acid storage tank, and after the main acid pipe is connected with the buffer tank, the buffer tank is connected with the first acid outlet pipe and the second acid outlet pipe; the plurality of branch acid pipes are connected with the main acid pipe, the nitric acid barrel is arranged behind each branch acid pipe, the acid outlet pipe is connected to the nitric acid barrel, and the acid return pipe is connected between the buffer tank and the nitric acid storage tank; two level meters are arranged on the nitric acid storage tank, a level meter is arranged in the nitric acid barrel, and a flow meter is arranged on the total acid pipe; a check valve is arranged on the acid inlet pipe, pump bodies are arranged on the first acid outlet pipe and the second acid outlet pipe, electric valves are arranged on the branch acid pipes, pump bodies are arranged on the acid outlet pipes, and the pump bodies and the valve bodies are electrically connected to a controller; and under-pressure conveying of the system can be avoided.

The invention discloses a brewing process of fen-flavor liquor more suitable for being used as base liquor of health-care liquor, which is characterized in that through three improvements of a grain crushing, grain moistening and cooking process, functional bacterial liquid adding in a pool and short-time fermentation, flavor components such as acid ester in the fen-flavor liquor are further reduced, and defective components are further reduced; meanwhile, the wine rate is not influenced, and the wine body is clearer than the wine body prepared by the original process. The method can effectively reduce the content of total acids and total esters and defective components such as fusel oil in the raw wine, and has important significance for improving the quality of the base wine of the health-care wine.

The present application relates to a kind of preparation methods of high yield electronic grade phosphoric acid.The concentration of phosphoric acid is 85%-90%, the initial solution temperature is 30-40 ℃, the solution is stirred and dissolved until there is no undissolved solid particles in the solution, a certain amount of stock solution is punched into the crystallization kettle for cooling, the solution in the kettle is cooled to 20-30 ℃, the crystal seed of 1-10% of the total acid solution mass is introduced, and the stage cooling is carried out, the crystallization time is 2-10 h, the jacket temperature of the crystallization kettle is increased to 25-30 ℃ for 0-2 h before discharging to strip the crystal layer, and the specified concentration can be adjusted according to the requirements of different products after centrifugal washing.The present application can handle a wide range of concentration and purity of raw material acid, solve the problem of low yield and high impurity in existing phosphoric acid production process, and the process uses less equipment, has high applicability, low energy consumption, and is easy to industrialize.

The invention discloses a winter anti-icing fermented feed and a preparation method thereof. The winter anti-icing fermented feed is prepared by mixing 20-30% by weight of corn bran, 5-15% by weight of soybean meal, 30-45% by weight of bran, 10-20% by weight of palm meal and 20-30% by weight of molasses to prepare a premix. And adjusting the moisture of the premix to 30-40%, and then performing high-temperature steaming sterilization in a steaming ball pot. And after cooling, inoculating WEI124 saccharomyces cerevisiae for aerobic fermentation, and fermenting the saccharomyces cerevisiae to generate 2% or more of glycerol and 1% or more of organic alcohol. And inoculating WEI70 lactobacillus plantarum and WEI13 pediococcus acidilactici into the fermented material, and carrying out anaerobic fermentation to generate more than 5% of total acid, thereby finally obtaining the fermented material rich in glycerol, organic alcohol and organic acid. The glycerin, the organic alcohol and the organic acid reduce the freezing point of the fermented feed, and effectively prevent the fermented feed from freezing in winter. The fermented feed prepared by the method disclosed by the invention is loose and not frozen in an environment of-30 DEG C, and can be normally used. The problem that the fermented feed cannot be used normally in winter in northern China is solved, and the usage amount of the fermented feed is increased.

The application discloses a method for realizing collaborative resource treatment of kitchen biogas slurry and industrial waste acid, comprising the following steps: pretreating the kitchen biogas slurry into alkaline wastewater with pH=10.0-12.0 and temperature of 25-40 DEG C; at room temperature, blending the regenerated acid of the industrial waste acid into mixed acid with the mass ratio of sulfuric acid to phosphoric acid being 1.5:1-3:1, and diluting the mixed acid into acid absorption liquid with the total acid mass concentration being 5%-10%; pumping the obtained alkaline wastewater into the shell side of a hollow fiber membrane module at a flow rate of 100-500 mL / min, and pumping the obtained acid absorption liquid into the tube side of the hollow fiber membrane module at a flow rate of 100-500 mL / min, so that the acid absorption liquid and the alkaline wastewater are coupled to carry out membrane absorption reaction with the opposite flow direction. The application not only realizes the resource recovery of the kitchen biogas slurry and the industrial waste acid, but also realizes the collaborative resource treatment of 'waste treating waste', and has remarkable economic value and social significance.

This invention provides a coffee pericarp enzyme, its specific compound fermentation agent, and a preparation method, belonging to the field of enzyme production technology. The preparation method of the coffee pericarp enzyme of this invention includes the following steps: mixing coffee pericarp powder with sacha inophyllum pomace saccharides, and sequentially subjecting the mixture to fermentation with *Saccharomyces cerevisiae* YNXC003 and anaerobic fermentation with *Bifidobacterium bifidum* YNXC004 to obtain the coffee pericarp enzyme. This invention uses coffee pericarp powder and sacha inophyllum pomace saccharides as compound raw materials, combined with a specific fermentation agent, and employs a segmented fermentation mode. This not only fully releases the nutritional activity of the two raw materials, significantly improving the nutritional level and flavor of the enzyme, but also endows the enzyme with physiological functions such as lowering blood sugar. The total acid content of the coffee pericarp enzyme of this invention is 8-12 g / L, the total phenol content is 1.5-2.5 g / L, and it is rich in short-chain fatty acids, polyphenolic compounds, amino acids, and other bioactive substances, exhibiting significant blood sugar lowering effects.

The invention discloses a preparation method of fruit wine, and particularly aims to solve the problem of mutual exclusion of plant lactobacillus and saccharomyces cerevisiae in low-acid fruit juice fermentation. The method adopts the following core processes: (1) strain combination: selecting plant lactobacillus L14 and saccharomyces cerevisiae NX11424 which are proved to be capable of realizing efficient symbiosis with saccharomyces cerevisiae under a physical isolation condition through screening and realizing deep degradation of malic acid and efficient synthesis of lactic acid; (2) physical isolation: separating the double bacteria through a dialysis membrane with the molecular weight cut-off of 10 kDa, blocking the inhibition effect of the yeast on the plant lactobacillus caused by direct contact of thalli, and allowing free exchange of small molecular metabolites such as organic acids and saccharides; (3) synchronously inoculating, namely simultaneously inoculating the two bacteria into low-acid fruit juice (the initial pH is greater than or equal to 4.5, and the total acid is less than or equal to 3g / L), and fermenting at 25 DEG C in a dark place; the antagonism of mixed bacteria fermentation is relieved, high-activity symbiosis of double bacteria is guaranteed, malic acid degradation and lactic acid efficient synthesis are synchronously realized, the acid feeling balance degree of the fruit wine is remarkably improved, and flavor loss is also avoided.

The invention discloses flavone-rich rose hip vinegar and a preparation method thereof, and belongs to the technical field of food fermentation. The method comprises the following steps: washing and crushing double-petal red roses, adding a solvent and a compound enzyme, and carrying out ultrasonic extraction, enzymolysis, sterilization and filtration to obtain a rose enzymolysis extracting solution; washing and crushing double-petal red roses, adding the rose enzymolysis extracting solution and dry yeast special for fruit wine, fermenting, squeezing and filtering, inoculating an acetic bacteria seed solution, controlling conditions, and fermenting until the total acid content is preset, so as to obtain original rose fruit vinegar; clean rose buds or clean rose petals are added into the original vinegar, flower residues are removed after low-temperature closed extraction, and vinegar liquid is obtained; and performing refined filtration, sterilization and filling to obtain a flavone-rich rose hip vinegar finished product. In the prepared rose hip vinegar, the total flavone content is greater than or equal to 1.2 mg / mL, and the total acid content is 4.0-6.0 g / 100mL. The technical problem that existing fruit vinegar cannot meet the double requirements of consumers on flavor richness and health-care combination of drinks is solved.