185 results about "Total acid" patented technology

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 invention discloses low-drunkenness type Baijiu distiller's yeast and a preparation method and application thereof. The prepared distiller's yeast can be used for producing baijiu, the physical and chemical indexes of the baijiu are good, fusel oil is reduced by 30%-57%, the metabolism speed of yeast is controlled by controlling the saccharification speed, and the generation of the fusel oil is reduced; meanwhile, lactic acid bacteria and bacillus subtilis of the distiller's yeast and bacteria cultured in a high-temperature stage can effectively inhibit the path of fusel oil metabolized by yeast, generation of fusel oil is further reduced, total ester and total acid are slightly increased basically, the content of total dibasic acid is increased by 10 times, and the content of dibasic acid diethyl ester is increased by 2 times. After the wine liquid is aged, drunkenness detection is carried out, and the comprehensive drunkenness Q is 0.6815-0.8325 and is far lower than a variety of commercially available white spirits (the comprehensive drunkenness is greater than or equal to 1).

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 invention discloses a method for preparing tea wine by using a tea leaf gradient extraction technology. The method comprises the following steps: detecting the content of main flavor / taste substances in tea leaves; performing gradient extraction on the tea leaves; detecting the content of alcoholic strength, polysaccharide, total phenols and total acids of the rice wine; and blending a leaching solution, and the like. Through gradient extraction of the tea leaves, different flavor substance components in the tea leaves are obtained, and perfect fusion of the flavors of the tea and the wine can be realized through proper proportioning and use in tea wine processing. The use of food additives, especially seasonings, is avoided, and the requirements of consumers for enjoying pure and natural tea wine flavor can be met.

The invention belongs to the technical field of food, and discloses a fruity Kangpu tea beverage and a preparation method thereof. The preparation method of the fruity Kangpu tea beverage comprises the following steps: S1, mixing tea sugar water, a candida utilis yeast seed solution and an acetobacter xylinum seed solution, and performing primary fermentation to obtain a primary fermentation solution; and S2, mixing the primary fermentation liquid, the fruit pulp, the candida utilis seed liquid and the lactobacillus plantarum seed liquid, carrying out secondary fermentation, and sterilizing to obtain the fruity Kangpu tea beverage. According to the method, fermentation is performed twice, specific zymophyte is adopted, phenolic substances and flavonoid substances in the tea leaves are fully released through glycolysis, the total acid content is reduced, and the fermentation period is shortened; meanwhile, the fruit pulp is added in the secondary fermentation process, so that the astringent taste and the unpleasant odor in the fermentation process are effectively covered, and the prepared Kangpu tea beverage is softer in taste, more layered in flavor and richer and fuller in taste.

The invention relates to the technical field of agriculture, in particular to a method for improving silage fermentation quality based on biochar regulation and control, which comprises the following steps: fermenting a silage raw material added with biochar and cane sugar in a closed environment, the addition amount of the biochar being not less than 2% of the fresh weight of the silage raw material; the addition amount of the sucrose is not less than 2% of the fresh weight of the silage raw material; the fermentation days are more than or equal to 30 days, the pH value of the silage is less than or equal to 4.35, and the total content of lactic acid, acetic acid, propionic acid and butyric acid in the silage is more than or equal to 7.99% of the dry weight of the silage. When the biochar and the cane sugar are used as additives to prepare the silage through fermentation, on one hand, the pH value can be balanced through the addition of the biochar, the situation that the pH value is rapidly reduced possibly due to independent use of the cane sugar is avoided, further production of lactic acid in the later period is inhibited, the acidification process is effectively buffered, and continuous and stable lactic acid generation is promoted; on the other hand, the problems of increase of nutrient substance loss, promotion of generation of byproducts such as acetic acid, reduction of generation of lactic acid and the like when the biochar is independently added are avoided.

The invention discloses a small-grain mordenite molecular sieve as well as a preparation method and application thereof, a crystallization process is directionally controlled by adopting a sectional regulation and control crystallization method, so that the morphology and acid distribution of the molecular sieve are regulated and controlled, and the synthesis method is simple in process and suitable for large-scale industrial production; the grain diameter of the small-grain mordenite molecular sieve obtained by the method disclosed by the invention is 15-300nm; the B acid center of the 8-membered ring pore channel accounts for gt of the total B acid center; the catalyst is used for the carbonylation reaction of dimethyl ether, and has good activity and stability.

The invention belongs to the field of fermentation, and particularly relates to kluyveromyces marxianus, a complex microbial inoculant, fermented tea primary pulp as well as a preparation method and application of the kluyveromyces marxianus. Wherein the Kluyveromyces marxianus is Kluyveromyces marxianus Linzhi.KM-D3, the Kluyveromyces marxianus Linzhi.KM-D3 is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the Kluyveromyces marxianus Linzhi.KM-D3 is CCTCC NO: M 20231575. The DPPH free radical scavenging capacity of the fermented tea raw stock obtained through fermentation of the kluyveromyces marxianus is larger than or equal to 140%, the hydroxyl free radical scavenging capacity is larger than 130%, the ABTS free radical scavenging capacity is larger than 80%, and the SOD enzyme activity of each L of the fermented tea raw stock is larger than 1300U. Meanwhile, the pH value of the fermented tea puree provided by the invention is less than or equal to 4.0, the total acid content (in terms of lactic acid) is greater than or equal to 6g / 100g, the ethanol content is less than or equal to 0.5 g / 100g, the sucrose content is less than or equal to 0.5 g / 100g, and the fermented tea puree has no fermentation peculiar smell and light bitter taste in the aspect of sensory evaluation.

The preparation method comprises the following steps: mixing salvia miltiorrhiza-schisandra chinensis superfine powder and roxburgh rose normal juice in a ratio of 3: 2: 5, carrying out composite enzymolysis and saccharomyces cerevisiae pretreatment, and sequentially carrying out aspergillus oryzae solid-state fermentation, acetobacter pasteurianus liquid-state index fed-batch fermentation and lactobacillus plantarum anaerobic flavor fermentation, so as to obtain the vinegar product with the homology of medicine and food. And parameters are regulated and controlled in real time through the three-layer stacked LSTM neural network. According to the invention, the conversion rate of tanshinone IIA to tanshinol reaches 65.8%, the total acid is greater than or equal to 7.2 g / 100mL, at least 21 flavor substances are contained, the batch difference rate is 4.2%, the energy consumption is reduced by 29.2%, the equipment utilization rate is increased by 50%, the product safety reaches the standard, and the method has a health-care function and palatability, and is suitable for industrial production.

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 invention discloses a lactobacillus paracasei CN23, a preparation method of a microbial agent and a preparation method of fermented bean curd, and relates to the technical field of microorganisms. The invention relates to a lactobacillus paracasei CN23, which is preserved in the China General Microbiological Culture Collection Center on September 2, 2024, and the preservation number is CGMCC NO. 31794. The lactobacillus paracasei CN23 is named as the lactobacillus paracasei CN23. The fermented bean curd prepared by fermenting the acid water with the microbial agent containing the casei paracasei CN23 is higher in total acid content and amino acid nitrogen content, richer and more complex in flavor and rich in layering sense, the total biogenic amine content and the white dot ratio are remarkably reduced, and the fermented bean curd has the advantages of being good in taste and flavor, rich in nutrition, good in taste and rich in flavor. The fermented bean curd has the characteristics of no food safety risk, no preservative and coagulator, and significantly improves the quality of the fermented bean curd.

The invention provides a processing quality evaluation method of line peppers for chopped peppers and application of the line peppers, and belongs to the technical field of food raw material processing. According to the method for evaluating the quality of the line peppers for the chopped peppers, provided by the invention, the quality evaluation indexes of the line peppers for the chopped peppers comprise the seed content, the capsaicin content, the dihydrocapsaicin content, the total acid content, the pectin content, the soluble sugar content, the L * value and the water content. According to the method, fruit shape indexes, quality indexes, corresponding chopped pepper quality indexes and sensory evaluation are determined for 45 types of linear pepper fruits, the quality characteristics of different chopped pepper processing varieties are explored, and on the basis that the quality characteristics and differences of different linear pepper varieties are clarified, the quality characteristics and the differences of the different linear pepper varieties are studied; and carrying out correlation analysis on results of the raw material chili indexes and the chopped chili product evaluation indexes, screening out key indexes adapted to fermentation processing, and establishing a linear chili fermentation processing adaptability evaluation system for the chopped chili. And a theoretical basis is provided for screening and popularizing high-quality line pepper varieties and improving the quality of line pepper products for chopped peppers.

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 invention discloses a method for simultaneously measuring total acid and protein solubility of fermented soybean meal. The method comprises the following steps: S1, measuring the initial pH of a 0.2% potassium hydroxide solution; s2, weighing two fermented soybean meal samples with the same mass, respectively putting the two fermented soybean meal samples into a beaker A and a beaker B, and adding an equivalent 0.2% potassium hydroxide solution; substances in the beaker A are stirred and centrifuged, and supernate is taken to obtain to-be-detected liquid A; s3, adding a potassium hydroxide standard titration solution into the to-be-detected solution A for titration, observing the pH change of the to-be-detected solution A at any time by using an acidimeter, recording the volume of the consumed potassium hydroxide standard titration solution when the titration end point is reached, and meanwhile, performing a blank test; s4, adding a potassium hydroxide standard titration solution into the beaker B, stirring, centrifuging, taking supernate, digesting, and measuring crude protein contents W1 and W2; and S5, calculating a result. According to the method for simultaneously determining the total acid and the protein solubility of the fermented soybean meal, the accuracy of detecting the protein solubility of the fermented soybean meal is improved.

The invention provides a method for inhibiting odor emission in a feces storage process by using fermentation acidizing fluid. According to the method, anaerobic fermentation acidizing fluid is added in the excrement storage process, the total acid concentration of the fermentation acidizing fluid is 30-120 mmol / L, the adding frequency is that the fermentation acidizing fluid is sprayed once every 12-48 h, and the spraying amount is 2-8 mL / kg; by means of the method, the emission amount of ammonia (NH3) in the excrement storage process can be reduced by 31.0%-47.0%, and the emission amount of hydrogen sulfide (H2S) can be reduced by 35.2%-96.7%; the method can greatly reduce nutrient element loss in the livestock and poultry manure storage process, is obvious in deodorization effect and high in operability, and has the potential of large-scale production.

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 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 present invention discloses a glutinous rice banana fermentation broth and a preparation method and application thereof, and belongs to the field of fermented food processing, the glutinous rice banana fermentation broth is prepared by taking glutinous rice banana as a raw material and adopting a compound enzyme and a microbial agent through the processes of peeling, pulping, constant temperature enzymolysis, ingredient fermentation and the like, the crude polysaccharide content of the glutinous rice banana fermentation broth is 1.34 g / mL, the total acid content is 137.95 g / L, and the total acid content is 17.95 g / L. The composition contains seven organic acids: oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid, maleic acid and succinic acid. Animal experiments prove that the glutinous rice banana fermentation liquor has the effect of promoting small intestine peristalsis, increasing the humidity of excrement, obviously improving the ink advancing rate of intestinal tracts, shortening the first-grain black excrement discharging time and relieving mouse constipation. By regulating the secretion of water and electrolyte in the intestinal tract of a constipation mouse and the peristalsis of the small intestine, the loperamide hydrochloride-induced constipation model mouse has the effects of relaxing bowel and protecting the intestinal tract.

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 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 discloses a fermented leaf mustard quality evaluation method and an evaluation device thereof, and belongs to the technical field of pickled Chinese cabbage quality evaluation. The evaluation method comprises the following steps: collecting finished product quality data of sour mustard; establishing a sour leaf mustard quality evaluation system, constructing the weight of each index by using an analytic hierarchy process and an entropy weight method, and determining the weight of each index through combined weighting; determining an evaluation result of the sour leaf mustard according to the collected index data; in addition, the invention further provides an evaluation device which comprises a finished product quality data acquisition module, a raw material quality data acquisition module and a quality evaluation module and is used for evaluating the quality of the pickled mustard. According to the method, the quality of the finished acid mustard is analyzed, proper evaluation indexes such as total acid, a value, salt, hardness, soluble protein, total phenols, VC, an L value and reducing sugar are screened out, an analytic hierarchy process and an entropy weight method are utilized to construct the weight of each index, an evaluation formula for evaluating the finished acid mustard is determined, and the method can be used for evaluating the finished acid mustard and has a wide application prospect. And the evaluation efficiency is improved.

The invention discloses a nondestructive detection method, equipment, medium and product for the quality of Chinese wolfberry puree, and relates to the field of food detection.The method comprises the steps that the transverse relaxation time of Chinese wolfberry puree to be detected is determined through a low-field nuclear magnetic resonance analyzer, fitting is conducted through inverse Laplace transformation, and a first characteristic peak, a second characteristic peak and a third characteristic peak are obtained; determining a corresponding peak area proportion; when the transverse relaxation time is less than the set relaxation time and the proportion of the main peak signal is greater than the set proportion, determining that the to-be-detected Chinese wolfberry primary pulp is 100% pure Chinese wolfberry primary pulp; and carrying out weighted geometric averaging on the transverse relaxation time of the to-be-detected wolfberry puree to obtain weighted geometric average relaxation time, and determining the total sugar content, the total acid content and the total moisture content of the to-be-detected wolfberry puree by combining the first peak area proportion, the second peak area proportion and the third peak area proportion and utilizing the quality prediction model. According to the invention, rapid, nondestructive and on-line detection of the quality of the wolfberry puree can be realized.

The invention relates to a method for predicting the total ester content of zero-generation fermented fresh beer, and aims to solve the technical problems of low total ester content and poor flavor quality of zero-generation fermented beer. According to the method, key factors influencing the total ester content are determined by collecting production data of each factory of a group company, and the key factors comprise the pH value of wort, the total acid of the wort, the amino nitrogen content of the wort, the tank type, the contact time of yeast and oxygen, the oxygenation amount per ton of wine, the number of yeast in a full tank, the two-stage main fermentation temperature, the increased sugar degree and the wine storage pressure. Based on the key factors, a partial least square method is adopted to establish a total ester content regulation and control model. The fitting degree (R-sq) of the model reaches 85% or above, and the deviation ratio of a predicted value and a measured value is 10% or below. Through actual production verification, the model can accurately predict the total ester content and guide process adjustment, and the total ester content and flavor quality of the zero-generation fermented beer are remarkably improved. The invention provides an effective means for predicting, regulating and controlling the total ester content for beer production, and has a wide application prospect.

The invention belongs to the technical field of food processing, and particularly relates to hydrolysate and fermentation liquor based on roxburgh rose residues as well as a preparation method and application of the hydrolysate and the fermentation liquor. The method comprises the following steps: performing high-temperature hydrothermal reaction, enzymolysis reaction and the like on roxburgh rose pomace to prepare high-reducing sugar hydrolysate, and fermenting with lactic acid bacteria to obtain fermentation liquor with high lactic acid content, high total acid content and high oxidation resistance. The high reducing sugar improves sweetness and promotes fermentation, and lactic acid and total acid endow unique flavor. The obtained fermentation liquor also has high DPPH clearance rate and SOD activity, is excellent in oxidation resistance, and is helpful for scavenging free radicals and enhancing health efficacy. The roxburgh rose hydrolysate and the roxburgh rose fermentation liquor have wide application value in the field of beverages, and taste and nutritional functions can be improved.