151 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 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 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 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 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 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 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 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.

The invention discloses red date table vinegar and a preparation method thereof.The preparation method of the red date table vinegar mainly comprises the processes of precooking, enzymolysis, alcoholic fermentation and acetic fermentation, the red date table vinegar is mainly composed of red dates, water, pectinase and a leavening agent, and the leavening agent comprises saccharomycetes and lactic acid bacteria used for alcoholic fermentation and acetic bacteria used for acetic fermentation. The preparation process and formula of the red date table vinegar are optimized and improved by taking the total acid as an evaluation index, the red date table vinegar which is soft in sourness, mellow and fragrant, pure in color and luster and fragrant in sourness is finally obtained, the problems that the quality of a product obtained by an existing red date table vinegar preparation method is unstable, and the safety cannot be guaranteed are solved, and the production cost is reduced. And support is provided for large-scale production of the red date table vinegar.

The invention belongs to the technical field of animal nutrition, and particularly relates to a biological protein and a preparation method and application thereof. The biological protein is mainly prepared from the following raw materials in percentage by weight through fermentation: 83 to 87 weight percent of corn protein, 6.5 to 7.5 weight percent of nostoc sphaeroides, 4 to 8 weight percent of sea coconut and 2.5 to 3.5 weight percent of glucose and a microbial agent; the microbial agent is lactobacillus acidophilus, saccharomyces cerevisiae and bacillus subtilis; in the biological protein, the content of crude protein is 49 to 54 weight percent, the content of true protein is 42 to 48 weight percent, the content of crude fiber is 4.5 to 5.6 weight percent, and the content of total acid is 8.2 to 8.9 weight percent; the viable count is 4.5-5.5 * 10 < 9 > cfu / mL, and the protein solubility is 73-79 wt%. The biological protein produced by the invention has higher protein solubility and beneficial viable bacteria, and these properties have important meanings for improving nutrient absorption and health conditions of animals such as livestock (such as dairy cows), poultry and the like, and also can improve the laying rate of the poultry and the milk production rate of the livestock and dairy cows, so that the production cost is reduced, and the economic benefit is increased. The safety and the health degree of the food are improved, and the method has a relatively good commercial application prospect.

The invention discloses an MTW molecular sieve as well as a preparation method and application thereof. The acid concentration in pores of the MTW molecular sieve accounts for 20-90% of the total acid concentration. According to the invention, the regulation and control of the acid distribution inside and outside the MTW molecular sieve pore can be realized only by regulating and changing the types and the addition amount of the template agent and the alkali metal ions in the raw materials. The molecular sieve with the adjustable number of acid sites in the pore channel shows high activity and adjustable para-position / meta-position product selectivity in an alkylation reaction of olefin / aromatic hydrocarbon.

The present invention discloses a Chinese chestnut juice wine and a brewing method thereof, and relates to the technical field of wine brewing, 53% vol Daqu Fen-flavor liquor is used as a wine base, Yanshan Zaofeng (3113) Chinese chestnut kernels are used as a raw material, cooking wine ratio is 250 g / L, normal temperature extraction time is 4 d, active components and flavor substances in Chinese chestnuts are effectively extracted, and Chinese chestnut extracted wine liquid is obtained; and mixing the leached Chinese chestnuts with unleached Chinese chestnut kernels (in a weight ratio of 1: 1), and fermenting for 20 days at the temperature of 35 DEG C to produce the Chinese chestnut distilled liquor. The Chinese chestnut juice wine and the Chinese chestnut juice wine are blended according to the proportion of 1: 3, the disadvantage of distilled wine is made up through the leached wine, and the unique style of the Chinese chestnut juice wine is finally formed. The physicochemical indexes of the black fungus are as follows: the total sugar is 2.68 g / L, the total acid + total ester is 4.67 g / L, the non-sugar solid matter is 1.77 g / L, the Cps is 110.30 mg / L, the Pph is 23.61 mg / L, the Glu is 44.03 mg / L, the Arg is 35.41 mg / L, and the Asp is 45.23 mg / L.

The invention provides a method for brewing table vinegar by using edible fungus strains, and belongs to the technical field of table vinegar brewing. The method comprises the following steps: after steam explosion of sorghum, adding water to moisten the material, steaming the material, covering the material, mixing with yeast for making hard liquor, fermenting to obtain wine mash, and adding edible fungus strains and yeast for making hard liquor at the same time or adding the edible fungus strains after the yeast for making hard liquor is added; mixing the wine mash, the bran, the rice husk and the complex microbial inoculant, carrying out acetic fermentation, fumigating the fermented grains, spraying vinegar, carrying out microwave and ultrahigh pressure treatment, and ageing to obtain the table vinegar. According to the method disclosed by the invention, the yeast and the edible mushroom strain are combined for use, the combination of the complex microbial inoculants is optimized, and the steps of microwave and ultrahigh-pressure aging acceleration are cooperated, so that the utilization rate of starch can be remarkably increased, the starch is converted into reducing sugar, alcoholic fermentation and acetic fermentation are promoted, and the contents of total acid and non-volatile acid are increased; according to the present invention, the synthesis of the methyl hexanoate, the 2-hexenol and the 2, 5-dimethylpyrazine flavor substances is promoted, the strong fruit aroma and the sweet aroma are endowed to the table vinegar, and the layering sense and the complexity of the whole aroma are increased;

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 application discloses a solid fermentation process of glutinous rice vinegar and relates to the technical field of vinegar brewing. The application adopts glutinous rice and sorghum as fermentation raw materials, and prepares glutinous rice vinegar with rich nutritional components, pure taste, unique flavor, short production period and high yield through alcohol fermentation and acetic acid fermentation. The total acid content (calculated by taking acetic acid as a standard) of the glutinous rice vinegar prepared by the application is greater than 6.0 g / 100mL, the non-volatile acid content (calculated by taking lactic acid as a standard) is greater than 1.5 g / 100mL, and the glutinous rice vinegar meets the requirements of GB 18187-2000 "Brewed Vinegar".

The invention discloses a lactobacillus plantarum SC6 strain, a product prepared from the lactobacillus plantarum SC6 strain and application of the lactobacillus plantarum SC6 strain, the lactobacillus plantarum SC6 strain is classified and named as lactobacillus plantarum SC6, the lactobacillus plantarum SC6 strain is preserved in China Center for Type Culture Collection on May 6, 2023, the preservation address is No. 299, Wuchang District, Wuhan City, Hubei Province, the postal code is 430072, the preservation number is CCTCC No: M2023684, and the preservation number is CCTCC No: M2023684. The invention also provides an application of the lactobacillus plantarum SC6 strain in preparation of pleurotus geesteranus pickle species, the content of pathogenic bacteria and coliform bacteria in the finished pleurotus geesteranus pickle products prepared from the lactobacillus plantarum SC6 strain meets the national food safety standard, and compared with natural fermentation, compared with the natural fermentation, the inoculated fermentation has the advantages that the acid production speed is high, the fermentation time is short, and the production cost is low. The total acid content is proper, and the safety is higher; sensory evaluation results show that the score of the inoculated and fermented pleurotus geesteranus pickles is higher than that of naturally fermented pleurotus geesteranus pickles.