181results about How to "Moderate acidity" patented technology

The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.

The invention relates to a fermented preserved duck and its preparation process, which belongs to the industrial field. The fermented preserved duck is prepared by the steps of killing, depilating, eviscerating, and shaping for the duck as raw material to obtain a bare duck, adding salt and white granulated sugar for curing, cleaning the duck, adding 2% to 5% mixed ferment by weight of bare duck, wherein the ferment is composed of acid-producing bacteria and aroma-producing bacteria, coating the mixed ferment on the surface of the bare duck and placing the duck into a jar, sealing the jar for fermentation at constant temperature, wherein the fermentation temperature is between 28 DEG C and 34 DEG C, and the fermentation time is between 14h and 20h, placing the duck into a bake oven for baking after shaping, and vacuum packaging. The fermented preserved duck is provided with improved digestivity and nutritive value, and special fermentation flavor, the safety and the storage period are improved, and the production period is shortened. The processing method provided in the invention can solve the problem of flavor deficiency caused by manual baking owing to bad weather.

The invention discloses a preparation method of an instant leisure flavored fermented fish product. According to the invention, living carp is used as a raw material to be prepared into the instant leisure fermented fish product with unique flavor through the steps of pretreatment, cutting into blocks, curing, drying, preparing a leavening agent, blending, sealing and fermenting. The method is combined with low-salt curing technology, microorganism mixed inoculation technology and temperature controlled fermentation technology on the basis of conventional fermented sour fish, so that the quality and safety of the sour fish can be improved, the storage period can be prolonged, the production cycle can be effectively shortened, the production efficiency can be increased, standardized and large-scale production can be facilitated, the earthy smell of freshwater fish can be removed, ester can be produced to enhance aroma, and the mature flavor and taste of the fish product can be increased. The fish product produced by adopting the method is soft and high in resilience of the meat, bright in color and thick in acid taste, can be eaten after being unsealed, and can be developed into an instant leisure flavored product.

The invention provides a method for producing lactone bean curd. The method comprises the following steps: soy beans with light color of umbilical bean, low oil content, high protein content and plump grain are selected; the soy beans are soaked in water according to that the weight ratio of the soy bean to water is 1 to 2.3 at a temperature of between 10 and 20 DEG C for 12 to 18 hours in spring, or at the temperature of 5 DEG C for 24 hours in winter, or at a temperature of between 25 and 30 DEG C for 6 to 9 hours in summer; the pulping treatment is performed three times, and the weight ratio of the wet soy bean to the water is 1 to 1.8; the mass ratio of the dry soy bean to the raw pulp is 1 to 12; the pulp is boiled at a temperature of between 90 and 110 DEG C for 20 to 40 minutes; the boiled pulp is cooled down to a temperature of between 70 and 80 DEG C for curdling; during the curdling, coagulators of glucolactone solution and shell polyglutamic acid solution are added, the mass of the coagulator glucolactone against the mass of the boiled pulp is between 0.16 and 0.24 percent, and the mass of the chitosan against the mass of the boiled pulp is between 0.008 and 0.05 percent; and the solidification temperature is 70 DEG C, and the solidification time is 30 minutes. The bean curd produced by the method has good water retention property and long guarantee period.

The invention discloses Lactobacillus-based mixed bacterium strains fermented minced fish. The finished product of the fish is prepared by a method comprising the steps of using minced fish as a base stock, inoculating the minced fish with mixed basic bacteria I having a colony density of 10 CFUs per gram of minced fish and mixed basic bacteria II having a colony density of 10 spores per gram of minced fish, placing the minced fished inoculated with primary cultures in a container for fermentation till the acidity reaches a standard degree, mixing the fermented mixture with a filling and adding the filling and subjecting the obtained mixture to vacuum degassing, preparation and packaging. The invention adopts a technical proposal that the minced fish is inoculated with primary cultures of the mixed basic bacteria I which are cultured by microorganic streptococcus lactis, lactobacillus bulgaricus and saccharomyces cerevisiae of the same type and have a colony density of 10 CFUs per gram of minced fish and the mixed basic bacteria II which are cultured by monascus and have a colony density of 10 spores per gram of minced fish for fermentation; the fermented mixture is mixed with a filling; the obtained mixture is added with the filling; and the final mixture is subjected to vacuum degassing and preparation. The method overcomes the drawback that natural fermentation cannot ensure the sanitation and safety, but leads to high salt content. The method can manufacture various finished products of fermented minced fish.

A Pu'er tea vinegar as health-care beverage is proportionally prepared from Pu'er tea, honey, bromelin, fruit juice, pachymase, and fruit pulp. Its advantages are rich nutrients, and high effect to prevent cardiovascular disease, improve immunity and delay sanility.

The invention relates to a sauerkraut starter and a production method thereof and a method for processing sauerkraut. The invention solves the problems of comprehensive preservation method, short preservation time, unsuitability for household use and complex production process of the conventional sauerkraut starter. The compound sauerkraut starter is prepared from bacterial powder, natamycin and calcium chloride. The production method comprises the following steps of: 1, activating strains; 2, preparing seed liquid; 3, propagating; 4, collecting the strains, and freezing and drying; and 5, mixing the bacterial powder, the natamycin and the calcium chloride to obtain the compound sauerkraut starter. The compound sauerkraut starter has the viable bacteria content of more than 1*10<10> cfu / g, and can be preserved at the temperature of -4 DEG C for over 12 months. The production method has the advantages of simple process and convenient operation; the starter has the advantages of simple using method, convenient preservation and suitability for household use. The invention is applied to the vegetable fermentation field.

The invention discloses a preparation method of a kudzu vine vinegar beverage. The preparation method comprises the following steps of crushing kudzu vines, sterilizing, adding cellulose, amylase and saccharifying enzyme for carrying out synergetic enzymatic hydrolysis; then, adding mixed strains of lactic acid bacteria, saccharomycetes and acetic bacteria for carrying out multi-strain fermentation, filtering and mixing so as to obtain the kudzu vine vinegar beverage finally. According to the invention, the kudzu vine vinegar beverage is high in isoflavone extraction rate, brown orange, clear and transparent, palatable in acidity, soft, mellow and full-bodied in mouthfeel, and has specific flavor of the kudzu vine vinegar beverage.

The present invention relates to a mesoporous molecular sieve MPL-1 and its preparation process. The anhydrous composition of this molecular sieve contains at least three elements, i.e. aluminum, phosphorus and oxygen. The molecular sieve has larger pore diameters, generally 1.3 nm-10.0 nm, a larger specific surface area and adsorption capacity. It is synthesized under the hydrothermal process with an organic compound as template. Where necessary, silicon and / or titanium may be added to synthesize the aluminosilicophosphate, aluminotitanophosphate, or aluminosilicotitanophosphate molecular sieves having a mesoporous structure, and / or metal compounds may be added to synthesize derivatives of mesoporous aluminophosphate molecular sieves containing the corresponding hetero-atoms.

The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.

The invention provides a preparation method of a cigarette coffee extract. The preparation method comprises the following steps of adding coffee beans into a baking machine, baking for 10 to 15min at the temperature of 160 to 220 DEG C, crushing, adding ethanol with the concentration of 40% to 70%, soaking, carrying out ultrasonic extraction for 1 to 3 times, concentrating extracting liquid by vacuum at low temperature, further filtering by ceramic film equipment with hole diameter of 30 to 50nm, and concentrating, so as to obtain the cigarette coffee extract. The preparation method has the advantages that the coffee extract can be extracted and separated at low temperature; the original flavor of the extract is furthest maintained; the smoking evaluation effect of the coffee extract in cigarette is improved; compared with a common coffee extract, the coordination between the prepared extract and the cigarette flavor is good, rich fragrance is realized, the fragrance quality is high, the irritation is low, and the residual flavor is clean.

The present invention provides a amorphous silica-alumina and its preparing method. The amorphous silica-alumina employs parallel current coprecipitation method, the method has a simple preparation, easily controlled, and adopts CO2 and wind mix at the same time, the reactant is fully mixed, and effectively mutual action of silica and aluminum is ensured, so silica-alumina having large specific surface area and a large specific pore volume is formed, the distribution of pore is concentrative, 4-10nm pore volume is about 85%-95% of the total pore volume, pore volume which aperture is bigger than 15nm, is below 5% of the total pore volume. The preparing step has no discharge of waste water containing ammonia, nitrogen, and has no environment pollution.

The invention relates to a solidified goat yogurt containing probiotics and a preparation method thereof, and main raw materials comprise non-antibiotic fresh goat milk, non-antibiotic goat milk powder, white sugar, streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus casei. The product can improve the content of solid matters in the goat milk, realize the high solidification strength of the product and be difficult to produce the phenomenon of demulsification by adding the goat milk powder into the fresh goat milk. The solidified goat yogurt has the advantages of smooth surface, luster, smooth taste, mellow and thick milky scent and no goat flavor. The lactobacillus casei is simultaneously added, thereby being more conductive to regulating the intestinal health of human body.

The invention discloses a walnut fermented beverage and a processing method thereof, belonging to the field of beverage processing. The method is characterized by comprising the following steps: treating raw materials, pulping, filtering, homogenizing, proportioning, sterilizing, inoculating, fermenting and afterripening. The product is prepared from 10% of walnut kernel, 20% of peanut kernel, 18% of skimmed milk powder, 5% of sucrose and 0.1% of agar. The method solves the problem that the walnuts and peanuts can not be easily stored; and the product has the advantages of delicate texture, balanced sourness and sweetness, abundant nutrition and moderate acidity, has the subtle fragrance of the walnuts and peanuts, and is convenient to eat. The product has high oxidation resistance, and can strengthen the body and resist aging. The product has the effects of strengthening the spleen and stomach, benefiting the kidney to remove water, regulating the flow of qi and promoting lactation. The method is simple to operate and easy to implement.

The invention discloses a preparation method for a radix puerariae lactobacillus effervescent tablet. The preparation method comprises the following steps: smashing radix puerariae, aqueous extracting assisted by ultrasonic, centrifuging, filtering, preparing radix puerariae juice, sterilizing, adding lactobacillus bulgaricus, streptococcus thermophilus, and lactobacillus plantarum to perform multi-strain mixed fermentation, centrifuging, freezing and drying separated lactobacillus thallus to obtain lactobacillus powder, concentrating and spray drying supernatant to radix puerariae ferment powder, mixing the obtained lactobacillus powder with radix puerariae ferment powder, a disintegrating agent and other auxiliary materials, tabletting, and obtaining the radix puerariae lactobacillus effervescent tablet. The prepared radix puerariae lactobacillus effervescent tablet disclosed by the invention is high in puerarin content, belongs to probiotic products, and is easy to take and brew; the brewed beverage product is claybank, clear and transparent, is palatable in acidity, is soft and mellow in taste, and has unique flavor of radix puerariae lactobacillus beverage.

The invention discloses a method for preparing calcium amino acid, including the preparation of a culture liquid which consists of fish bone powder and enzymolysis protein liquid and the inoculation of lactobacillus acidophilus and streptococcus thermophilus in the culture liquid, then a fermentation liquid which consists of the fish bone powder and the enzymolysis protein liquid is prepared; the mixture of the lactobacillus acidophilus culture liquid and the streptococcus thermophilus culture liquid are inoculated into the fermentation liquid for fermentation, and the fermentation liquid is treated with centrifugation to obtain a yellow calcium amino acid clear liquid. The invention takes tilapia processing offcut-fish bone as main raw material by the combination of the enzymolysis and microbial fermentation; the enzymolysis protein liquid which is prepared by enzymolysis is taken as a protein source, the calcium in the fish bone is freed to be combined with the amino acid in the enzymolysis protein liquid to form the ionic-state calcium amino acid by the fermentation of the lactobacillus acidophilus and the streptococcus thermophilus. The invention can not only high-value utilize the tilapia processing offcut, but also can improve the processing utilization ratio of the tilapia.

The invention provides a synthesis method of lamellar ZSM-5 zeolite. The synthesis method comprises the following steps: crystal seed pretreatment, silica-alumina gel preparation and the like. The synthesized zeolite is a typical MFI structure, has the advantages of high crystallinity and large specific area, has the lamellar shape with the lamellar thickness of 50nm or so, and has favorable application potential in the aspects of high-molecular reaction and the like by using the unique shape and physical property characteristics. Compared with the prior art, the synthesis method does not need any organic template or surfactant, has the advantages of simple synthesis technique operation, lower cost, no environment pollution and the like, and thus, can be popularized and applied in industry.

The invention discloses a method for making dry white wine through red grape varieties. The method is characterized by comprising the process steps of determining of the grape picking period, harvesting of grapes, ear-by-ear selection, peduncle removal, grain-by-grain selection, crushing, low-temperature juice taking, low-temperature clarification, juice separation and temperature increasing, low-temperature alcohol fermentation, tank transferring, ageing or storage, fining, freezing, sterilization, filling and the like. In this way, the produced dry white wine is pale yellow or straw yellow in color, clarified, transparent and glossy. The dry white wine has the pure, active, elegant, fresh and rich fruit aroma; the wine after ageing also has complicated and rich ageing fragrance, and is soft in mouthfeel, fresh, tasty and refreshing.

The invention relates to a long chain paraffin hydrogenation heterogeneous condensation freezing point depressing method and a catalyst thereof and belongs to the technical field of energy. A single-section or two-section serial connection hydrogenation heterogeneous process is adopted; raw oil and hydrogen pass through a hydrogenation heterogeneous catalyst bed layer, wherein the raw oil comprises vegetable oil, Fischer-Tropsch wax oil or waste lubricating oil which are hydrogenated; and an obtained hydrogenation heterogeneous product has the characteristics of low freezing point, high cetane number and the like. An adopted hydrogenation heterogeneous condensation freezing point depressing catalyst is a molecular sieve catalyst, and comprises a molecular sieve carrier and a metal active component. The total weight of a molecular sieve is 20 weight percent to 90 weight percent of the weight of the molecular sieve carrier, and the weight of the metal active component is 0.05 weight percent to 0.5 weight percent of the total weight of the total catalyst. The process is simple, the operation is stable, the freezing point of the raw oil can be effectively reduced to 10DEG C below zero to 20DEG C below zero by selecting appropriate hydrogenation heterogeneous conditions, so that the fluidity of an oil product at low temperature is ensured, and wide industrial application prospect is realized.

The invention provides a formula of compound sour soup, the compound sour soup and a preparation method thereof. The compound sour soup is prepared according to the formula which comprises glutinous rice, fragrant rice, sweet wine, tomatoes, red chili, distilled spirit, edible salt, raw ginger, soybean protein powder, codonopsis pilosula, endothelium corneum gigeriae galli, rhizoma cyperi and water. The compound sour soup combines flavors of white sour soup and red sour soup, has delicious taste and comprehensive nutrition, and can be used for well regulating intestines and stomach. The preparation method of the sour soup comprises the following steps: mixing and fermenting the soybean protein powder and sweet wine to prepare a fermentation liquid, and mixing and fermenting the glutinous rice, polished round-grained rice, water and fermentation liquid to prepare a first mixture; mixing the sweet wine, the distilled spirit and edible salt to perform anaerobic fermentation to obtain a second mixture; and mixing the red chili, raw ginger, sweet wine, distilled spirit and edible salt to perform anaerobic fermentation to obtain a third mixture. The method is simple and convenient, and the prepared compound sour soup is easy to store.

The invention discloses a corn straw silage feed preparing technology. A corn straw silage feed is prepared through the steps of preparing a silage pond, collecting and sorting silage feed raw materials, performing cutting-up, adding a feed additive, performing loading, closing over dry substances, performing film coating pretreatment, and performing earth coating for sealed storage. According tothe corn straw silage feed prepared by the corn straw silage feed preparing technology disclosed by the invention, the content of a hazardous substance, namely flavatin, in the feed is reduced, the mildew and rot rate of the feed is reduced, and the mouth feel and the quality of the feed are improved; besides, the silage feed is not liable to decompose due to silage, the silage loading void content is reduced, and favorable anaerobic environment can be created for lactic acid bacteria fermentation, so that fermentation is facilitated; a layer of the dry substances are covered, so that the situation that a large quantity of nutrient components run off along with moisture is avoided, nutrient loss is reduced, and the fragrance of lactic acid of the silage is improved; and the feed additive is added, so that the quality of the silage feed can be improved, the food consumption of the feed is increased, and the palatability of the feed is strengthened.

The invention relates to a catalyst for producing low-cloud-point lube base oil and a preparation method thereof. The catalyst comprises the following components in percentage by weight: (a) 0.05-2.0% of Pt or Pd or combination of Pt and Pd or non-precious metal or metal oxides of Pt or Pd, (b) 25.0-74.5% of a composite molecular sieve AEL-MCM of a microporous molecular sieve with an AEL topological structure and a mesporous molecular sieve MCM-41; and (c) 25.0-74.5% of alumina. The catalyst has the advantages of larger specific surface, moderate acidity and more mesporous structures and is beneficial to macromolecular conversion reaction. After lube base oil is processed with the catalyst prepared with the method provided by the invention under the process conditions of the reaction pressure of 15.0MPa, the reaction temperature of 220 DEG C, the volume airspeed of 2.0h<-1> and the hydrogen-oil ratio of 500, the cloud point of a product is decreased by 20-55 DEG C, and a pour pint is decreased by 5-20 DEG C.

The invention relates to a method for making steamed buns. The method comprises the following steps: activating Lactobacillus plantarum, making a sour dough containing Lactobacillus plantarum, fermenting by utilizing Lactobacillus plantarum to make a steamed bun dough, fermenting small doughs obtained after dividing the steamed bun dough, and steaming the small doughs. The method uses the Lactobacillus plantarum CCFM8661 to ferment in order to make steamed breads and uses no commercial yeasts, the steamed buns made through the method have a rich flavor, and an insufficient flavor disadvantage caused by the use of a single yeast to ferment of products mode in the present market is overcome; and the steamed buns made through the method have the advantages of fine construction structure, good batch stability, and high safety.

The invention which relates to a technology for producing a wine through fermenting Laiyang pears belongs to the technical field of wine brewing technologies. The technology comprises the following steps: 1, cleaning the Laiyang pears; 2, fragmenting and beating the Laiyang pears; 3, sending a slurry obtained after the fragmentation to an enzymatic hydrolysis tank, and carrying out enzymatic hydrolysis; 4, filtering by a filter press; 5, fermenting by adding yeasts; 6, reladling to separate out wine lees; 7, carrying out colloid deposition processing; 8, filtering after the clarification; 9, ageing in an ageing tank; 10, filtering after the ageing; 11, carrying out balance blending; 12, refrigerating, and filtering; 13, storing for a short period, 14, blending; 15, sterilize-filtering; and 16, filling. According to the invention, a biological technology is utilized to brew the full-juice fermentation Laiyang pear wine, the production technology is scientific and reasonable, and the prepared Laiyang pear wine which is yellow green has the characteristics of moderate acidity, long aftertaste after drinking, strong typicality, no pegging on teeth and the like, and is a unique high-grade fruit wine, so a new approach for the exploitation of the Laiyang pears into high-end products is provided in the invention.

The invention relates to the technical field of processing of pickled vegetables, in particular to a preparation method capable of reducing biogenic amine of conventional pickled vegetables. The method comprises the following steps of (1) screening bacterial strains capable of degrading biogenic amine; (2) re-screening bacterial strains good in flavor; (3) preparing obtained lactobacillus pentosusand obtained lactococcus lactis which are high in capacity of degrading the biogenic amine and good in flavor into bacterium paste; (4) performing radiation treatment on raw materials of the pickledvegetables; (5) preparing the pickled vegetables; and (7) adding glucose, aged water for making pickled vegetables, glycine, gluconolactone and the like. The conventional Sichuan pickled vegetables obtained by the method disclosed by the invention are low in the content of the biogenic amine, appropriate in acidity and good in flavor.

The invention relates to a catalyst for decreasing the cloud point of lube base oil and a preparation method thereof. The catalyst comprises the following components in percentage by weight: (a) 0.05-2.0% of Pt or Pd or combination of Pt and Pd or non-precious metal or metal oxides of Pt or Pd, (b) 25.0-74.5% of a composite molecular sieve MFI-MCM of a microporous molecular sieve with an MFI topological structure and a mesporous molecular sieve MCM-41; and (c) 25-74.5% of alumina, wherein the composite molecular sieve MFI-MCM has the specific surface of 600-1100m<2> / g and the Si-Al molar ratio of 20-100, and the MFI-type microporous molecular sieve in the composite molecular sieve MFI-MCM is a molecular sieve ZSM-5 with the relative crystallinity of 10-40%. After lube base oil is processed with the catalyst provided by the invention, the cloud point is decreased by 15-55 DEG C, and a pour pint is decreased by 6-14 DEG C.

The present invention provides a non-aqueous electrolyte secondary battery including a positive electrode, a negative electrode and a non-aqueous electrolyte. The working upper limit potential of the positive electrode is 4.3 V or more with metal lithium as reference. In addition, the positive electrode includes a positive electrode active material layer including a positive electrode active material, an electrically-conductive material having a DBP oil absorption of above 150 ml / 100 g, and an inorganic phosphoric acid compound having an ion conductivity.

The invention discloses a method for pickling pepper. The method comprises the following steps: preparing firstly pickling liquid by mixing 400kg of cold boiled water, 100kg of salt, 1.5kg of citric acid, 1.5kg of sodium sulfite and 0.15kg of turmeric and fully stirring to dissolve; mixing secondly pepper with the pickling liquid to pickle for about 30 days; and subpackaging the obtained pepper and then selling the product in the market. The pH value of the pickled pepper is about 4, the acidity is proper; when discharged, the pickled pepper is full of delicate fragrance; 85% of pepper is bright yellow, which is very bright-colored and beautiful; and the colour and lustre of the appearance are attractive. The method for pickling pepper is suitable for the pepper processing factory or family.

The invention discloses a preparation method of a catalyst in the preparation of dimethyl ether by methyl alcohol, the preparation process is that: eudo-boehmite powder is roasted to be active alumina powder at the temperature of 500 DEG C; then, the active alumina powder is mixed with catalysis additives such as HZSM-5 molecular sieve, titanic sulfate, heteropolyacid and the like; chemical paste, citric acid and a peptizing agent are added into the mixture for uniform mixing and rolling compaction, so as to form dough material; the dough material is extruded into bands and molded in a band extrusion machine; and after the drying and roasting, the catalyst in the preparation of dimethyl ether by methyl alcohol is obtained. The catalyst prepared in the invention not only has good activation, selectivity and stability, but also has appropriate acidity and environmentally friendly, has no corrosion to equipment and can be used in the industrial production for preparing the dimethyl ether.

The invention discloses a saccharomyce sp. ZB412. The saccharomyce sp. ZB412 was preserved in Guangdong Culture Collection Center on December 12, 2018 with a preservation number of GDMCC NO: 60523. The invention also discloses application of the saccharomyce sp. ZB412 to food fermentation. The saccharomyce sp. ZB412 obtained through strain mutagenesis can significantly improve the content of 4-ethyl guaiacol and ethyl acetate in liquid-state fermented vinegar. The saccharomyce sp. ZB412 is high in acid resistance and can significantly increase the utilization rate of raw materials of the vinegar and the content of amino nitrogen and total ester when inoculated into sweet mash for alcoholic fermentation; the prepared vinegar is high in flavor purity, moderate in acidity, outstanding in ester flavor and good in taste and sweetness. The saccharomyce sp. ZB412 can be applied as a fermentation functional bacterium to traditional fermentation industries such as vinegar, soybean sauce and fermented wine as well as the food industry, thereby ensuring that products are outstanding in ester flavor, significantly improving the quality of the products and achieving high operability and economic benefits.