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37results about How to "Shorten the aging cycle" patented technology
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Network authentication method and system based on data link encryption transmission
ActiveCN104125239AIncrease the cost of crackingPrevent link snoopingSecuring communicationNetwork keyData monitoring
The invention relates to a network authentication method and system based on data link encryption transmission. The method is characterized in that the network link data are encrypted by the asymmetric algorithm and then transmitted, which avoids network monitoring and input; the network identity information is the specific device hardware and software information and has the uniqueness; a network key and the identity information are updated during starting the network authentication, in order to limit the ageing cycle of the network transmission key and the identity information; the symmetric encryption algorithm is carried out for random authentication, namely, real-time authentication, and thereby, the difficulty at breaking the data monitoring is raised, and transferring the device to other place to operate after the identity is authenticated successfully is effectively prevented. With the adoption of the method and system, the link can be effectively prevented from being monitored, and authentication files are prevented from releasing and spreading; once the authentication files are released and used and a legal user feeds back timely, a server can timely find out the device network information of a device end.
Owner:RUN TECH CO LTD BEIJING
Application of candida utilis to loquat wine making and making method for loquat wine
InactiveCN102649926ASolve the problem of weak acid reduction abilitySoft tasteAlcoholic beverage preparationMicroorganism based processesFood flavorBiology
The invention discloses application of candida utilis to loquat wine making and also discloses a making method for the loquat wine. The method comprises the conventional steps of pretreating raw materials, performing enzymolysis and fermenting and further comprises the step of inoculating the candida utilis in the fermenting step, wherein in the fermenting step, the inoculation quantity of the candida utilis is 105 to 106 cfu / ml. The invention has the benefits that the candida utilis solves the problem of weak acid-reducing ability of the wine-making yeast and consumes malic acid with stimulating mouthfeel; the candida utilis increases the content of lactic acid and the like in the loquat wine and has soft mouthfeel; and the candida utilis increases the content and the type of ester in the loquat wine, improves the flavor and accelerating the ageing progress of the loquat wine. The method provided by the invention is high in technology implantation performance and simple and convenient in industrialized operation, shortens the ageing period of the loquat wine and improves mouthfeel, color and fragrance.
Owner:FUJIAN AGRI & FORESTRY UNIV
Method for accelerating aging of rum by means of micro-oxygenation and oak chip addition
InactiveCN105602816ARemarkable aging aromaSoft and mellow wineAlcoholic beverage preparationFlavorAccelerated aging
The invention discloses a method for accelerating aging of rum by means of micro-oxygenation and oak chip addition. According to the method, rum brewed by fermenting molasses is subjected to micro-oxygenation treatment and oak chip addition treatment, and the main physicochemical property, a fragrant substance and sense flavor of the stored rum are detected regularly. Esters of the rum treated through the method are increased, wood fragrance is remarkable, the rum has a special fragrance type and an outstanding style, in the drinking process, the rushed and spicy mouthfeel is avoided, and after drinking, fragrance lingers in a wine glass. By means of the method, fusel alcohol content is reduced, the content of the esters and high alcohols is increased, the aging period is shortened effectively, and the effect of fast aging is achieved.
Owner:GUANGXI UNIV
Aging accelerating method on basis of baijiu aging accelerating agents
InactiveCN105647772ANo pollution in the processAging effect unchangedAlcoholic beverage preparationSide effectAdditive ingredient
The invention discloses an aging accelerating method on the basis of baijiu aging accelerating agents. The aging accelerating method includes arranging the aging accelerating agents and baijiu liquid in an aging tank with a jacket according to certain mass and volume ratios, filling the jacket with hot water to guarantee the aging temperatures and intermittently carrying out stirring, gas filling and aging on the baijiu liquid for a certain period of time; mixing fibrous iron-loaded attapulgite-based aging accelerating auxiliaries and attapulgite with one another to obtain mixtures, and granulating and calcining the mixtures to obtain granules with the sizes of 10-20 meshes. The granules are used as the baijiu aging accelerating agents applied to industrial production. The aging accelerating method has the advantages that the baijiu aging accelerating agents are safe, are free of toxic and side effects and can be reused; aging accelerating processes are simple, and conditions are easy to control; the level of strong-flavor baijiu treated by the aid of the aging accelerating method for 20 d is equivalent to the level of baijiu which is stored under usual production conditions for approximately 1 year, and chromatography framework ingredients of the strong-flavor baijiu are obviously different from chromatography framework ingredients of untreated comparison baijiu; as shown by sensory evaluation of baijiu tasters, obvious age flavor effects can be realized by the treated baijiu, a baijiu body of the baijiu is harmonious, and the baijiu is soft, sweet and mellow and has clean and cool aftertaste.
Owner:庞全岭
Composite biological agent microcapsule capable of improving sensory quality of tobacco
ActiveCN105661626AShorten the aging cycleThe effect of quality improvement is obviousTobacco preparationTobacco treatmentOrganolepticMicro environment
The invention belongs to the technical field of tobacco processing, in particular relates to a composite biological agent microcapsule capable of improving the sensory quality of tobacco. The composite biological agent microcapsule is prepared from a core material and a wall material which are mixed uniformly through spray drying, wherein the core material is a mixture of bacillus subtilis bacterial liquid, sphingol monad bacterial liquid and alkaline protease; the wall material is a mixed solution which is prepared by mixing corn syrup, Arabic gum and maltodextrin and has a 30 to 50 percent of mass concentration. According to the composite biological agent microcapsule disclosed by the invention, a microbial preparation and an enzymic preparation are coated through a microencapsulation technology, and a micro environment which is beneficial for survival of microorganisms is formed, so that the microbial preparation and biological enzyme can favorably take effect on the surface of the tobacco within a longer time, degradation of macromolecular substances in the tobacco is quickened, and the mellowing period of the tobacco is shortened; the effect of improving the quality of the tobacco is relatively obvious, the mellowing time of the tobacco can be obviously shortened, and for a tobacco production enterprise, the composite biological agent microcapsule has relative important application value.
Owner:CHINA TOBACCO HENAN IND
Composite preparation for accelerating tobacco mellowing
The invention belongs to the technical field of tobacco processing and particularly relates to a composite preparation for accelerating tobacco mellowing. The composite preparation is prepared from microbial preparations and biological enzymes, wherein the microbial preparations comprise a bacillus subtilis solution and a sphingosine monoucleosis solution. The composite preparation is applied to tobacco treatment in steps as follows: fresh tobacco baked primarily is taken, the uniformly mixed composite preparation is sprayed to the surface of the tobacco uniformly, and the amount of the sprayed composite preparation does not exceed 5% of the mass of the tobacco and is most preferably 2.2%-2.8%; the tobacco with the composite preparation is stored under natural conditions, then threshed, re-dried, put into storage and mellowed under natural conditions and can be used for actual production and preparation of cigarettes after mellowing for 12-20 months. The composite preparation can better simulate the fermentation and mellowing effect under natural conditions after being applied to tobacco treatment, can accelerate tobacco mellowing and shorten the mellowing cycle and has important application value for tobacco enterprises.
Owner:CHINA TOBACCO HENAN IND
Environmental-friendly safety tobacco conservation agent
InactiveCN103005698AOptimize environmental factor indicatorsImprove alcohol qualityDead plant preservationTobacco treatmentMildewInsect pest
The invention discloses an environmental-friendly safety tobacco conservation agent, which comprises the following components in percentage by weight: 40-75 percent of aerobic agent, 10-30 percent of humectant, 0.2-5 percent of stabilizing agent, 0.5-5 percent of addition agent, 0.5-5 percent of auxiliary materials, and 8-15 percent of water. According to the environmental-friendly safety tobacco conservation agent, the safety storage requirements on preventing and curing tobacco insect pests, and inhibiting and eliminating tobacco mildew can be met, the humidity in a tobacco sealing stack can be controlled, the aim of adjusting the moisture of tobacco is realized, the environment factor index of sealing storage of the tobacco is optimized, the alcoholizing quality of the tobacco during sealing storage is further improved, the alcoholizing period of the tobacco is shortened, and the aim of maintaining the quality after the tobacco is alcoholized can also be realized through adjusting the environment factor index in the sealing storage stack. Due to the specialized packing materials, the product safety risks, environment pollution and technical defects in other prior arts are completely eliminated.
Owner:四川金叶生物防治有限公司
Ageing method for wine
The invention discloses an aging method for making a vintage, aiming at providing an aging method for making a vintage with little dry-hot taste and pungency, but mild alcoholic flavor and a similar taste with liquors made many years ago in a short time. The steps of the invention are as follows: liquors ready to be aged is cooled down to the temperature of between minus 4 and 4 DEG C and pressurized to between 5 and 8 atmospheric pressures after being cooling down and kept for 10 to 20 days, and thus the aged vintage is obtained. The ageing method of the invention makes alcoholic molecule groups more stable through the temperature drop and the wine body forming stable macro molecule groups from a disorder state in a short time, thereby making the liquor little in dry-hot taste and pungency, mild in alcoholic flavor and similar with the taste of liquors made many years ago, shortening the ageing cycle and lowering manufacturing costs.
Owner:王建强
Maturing method of Chinese wolfberry brandy
InactiveCN103555549ALow costShorten the aging cycleAlcoholic beverage preparationDistillationMedicine
The invention relates to a maturing method of Chinese wolfberry brandy. The method is characterized by comprising the following steps: taking brandy subjected to secondary distillation, lowering the alcoholic strength, adding pretreated oak sheets, putting in an ultrasonic generator, and carrying out ultrasonic treatment for 0.5-1.0 hours and 2-4 times a day, wherein the treatment period is 0.5-1 month; and aging for 1-2 months. The test proves that the quality of the brandy produced by the method can achieve the level of oak barrel aging for 1-2 years, but the cost is obviously lowered, and the aging period is also greatly shortened.
Owner:宁夏红中宁枸杞制品有限公司
Mould-proof and insect-proof tobacco leaf storage method
InactiveCN111165854AReduce the number of fumigationsReduce riskTobacco preparationEngineeringInsect pest
The invention, which belongs to the technical field of tobacco leaf storage, discloses a mould-proof and insect-proof tobacco leaf storage method. The method comprises the following steps: (1), isolating and cleaning a tobacco leaf raw material storage warehouse, and sealing doors, windows, floor windows, floor drains, floor seams and expansion joints in the warehouse; (2),stacking tobacco leavesnormatively, sealing the tobacco stacks through insect-proof composite films to form a sealed curtain, and carrying out fumigating and insect killing on the sealed tobacco stacks; (3), isolating the fumigated sealed tobacco stacks, and putting tobacco insect lures and tobacco leaf protective agents into the sealed tobacco stacks; and (4),carrying out insect pest situation monitoring on a storage bin and stacks of the tobacco leaf raw materials, and carrying out irradiation treatment on the sealed tobacco stacks regularly; and when an insect condition exceeds the standard, carrying out insect pest controlling between the storage bins. With the method, the fumigating times of the tobacco leaves in the storage period can be reduced, the risk and potential safety hazard of insect prevention work are greatly reduced, insect pests of the tobacco leaves are prevented, tobacco leaf mildewing and oxidative deterioration are inhibited and eliminated, and the tobacco leaf alcoholization quality in the sealed storage period is improved.
Owner:HUNAN JIELIZHOU PEST PREVENTION & CONTROL CO LTD
Method for accelerating aging of yellow wine through gamma-irradiation
InactiveCN107057921AImprove taste qualityShorten the aging cycleAlcoholic beverage preparationMicroorganism based processesGamma irradiationGamma ray
The invention discloses a method for accelerating aging of yellow wine through gamma-irradiation. The method comprises the following steps: fermenting rice wine and sake yeast, irradiating with gamma-rays, and detecting the appearance and titratable acidity of the yellow wine, gamma-irradiation residue existence, alcohol content, gas chromatography determination and sensory evaluation. Some defects of the yellow wine treated by adopting the method can be improved at a proper dosage, the high-grade quality of the yellow wine can be generated, and no irradiation residues exist. The yellow wine treated by using the method contains increased ethyl acetate and decreased polyols, and the fragrance quality is enhanced. The gamma irradiation is similar to a proper method for improving the defects and generating higher taste quality in the yellow wine.
Owner:GUANGXI UNIV
Technology for treating cigar
ActiveCN1757339AShorten the aging cycleSolve the problem of infestationCigar manufacturePharmacology
Owner:CHINA TOBACCO SHANDONG IND
Liquor aging agent, aging aging method and aging tank
ActiveCN104479978BNo pollution in the processAging effect unchangedAlcoholic beverage preparationMetal/metal-oxides/metal-hydroxide catalystsSide effectWine taster
The invention discloses a white spirit aging accelerating agent, an aging hastening method and an aging tank. The white spirit aging accelerating agent is prepared by steps as follows: a fibrous ferric loaded attapulgite based aging accelerating assistant and attapulgite are mixed, pelleted and calcinated to prepare 10-20-mesh particles as the white spirit aging accelerating agent for industrial production application; the aging accelerating agent and liquor in certain mass-volume ratio are arranged in the aging tank provided with a jacket, hot water is introduced into the jacket to guarantee the aging temperature, intermittent stirring and ventilation are performed, and aging is performed for certain time. The aging accelerating agent is safe, is free of toxic and side effects and can be recycled; the aging accelerating process is simple, and conditions are easy to control; 20 d of strong-flavor white spirits processed with the method is equivalent to white spirits stored for 1 year under the common production conditions, and chromatograph skeleton components of the white spirits are remarkably different from those of unprocessed contrast white spirits; and meanwhile, according to sensory evaluation of a wine taster, the processed white spirits have remarkable stale flavor, well-balanced wine body, more mellow and thick soft-sweet taste and more refreshing aftertaste.
Owner:四川江口醇隆鼎酒业有限公司
Micromoleculer capsule and its preparation method and application
InactiveCN1478592AReduce volatilityReduce releaseMicroballoon preparationMicrocapsule preparationCyclodextrinPolyamino acid
A micro-molecular capsule is prepared through pouring calcium lactate in water while stirring, adding polyamino acid and cyclodextrin, stirring, adding the core material at 30-55 deg.C, stirring, and atomizing dewatering and drying in negative-pressure hot airflow at 30-55 deg.C. It can be used for tobacco shreds or reroasted tobacco leaf in order to improve their quality.
Owner:HONGYUN HONGHE TOBACCO (GRP) CO LTD
Rare earth grid alloy for lead-acid storage batteries and production method thereof
InactiveCN106684391AReduce lossReduce cold cracking and other phenomenaElectrode carriers/collectorsCapacity lossRare-earth element
The invention discloses a rare earth grid alloy for lead-acid storage batteries. The rare earth grid alloy for lead-acid storage batteries comprises the following raw materials in percentage by weight: 0.05-0.15% of Ca, 0.8-2.0% of Sn, 0.01-0.05% of Al, 0.01-0.02% of Ag, 0.05-0.15% of rare earth element and the balance of Pb, wherein the rare earth element may be one or more of Nd, Y and Sm. The rare earth element added to the grid alloy improves the corrosion resistance of the alloy, prolongs the cycle lives of the storage batteries, strengthens the charge receptivity of the batteries, and obviously improves the early capacity loss phenomenon of the batteries.
Owner:HENAN CHAOWEI POWER SUPPLY
Compound passion fruit wine preparation method
InactiveCN108048276APassion fruit fragranceStrong effect of nourishing qi and tonifying kidneyAlcoholic beverage preparationUrinary disorderFruit juiceMedicine
The invention discloses a compound passion fruit wine preparation method. By four steps including compound juice preparation, traditional Chinese medicine extract preparation, original wine preparation and compounding and aging, compound juice prepared from passion fruits and mulberries is mixed with traditional Chinese medicine extract prepared from radix astragali, herba cistanche, fructus rosaelaevigatae, semen cuscutae, phyllanthus emblica, fructus oryzae germinatus and fructus hippophae to prepare original wine through step-by-step fermentation, and then the original wine is compounded with aged passion fruit wine to obtain compound passion fruit wine through microaerobic aging. The prepared passion fruit wine is purplish in bright yellow color, sweet, mellow and rich in passion fruit aroma; due to synergistic effects of the raw materials, the passion fruit wine has great efficacies of Qi tonifying and kidney nourishing and is capable of improving immunity by appropriate consumption. In addition, the passion fruit wine has advantages of short fermentation period and aging period and low production cost.
Owner:广西贺州市正丰现代农业股份有限公司
Thick mash yellow rice wine fermentation process
PendingCN111826252AIncrease the content of flavor substancesAdd flavorAlcoholic beverage preparationBiotechnologyAlcohol content
The invention discloses a thick mash yellow rice wine fermentation process which comprises the following steps: S1, preparing a material A into saccharified mash A, preparing a material B into saccharified mash B, and preparing a material C into saccharified mash C; S2, fermenting the saccharified mash A, adding the saccharified mash B and the saccharified mash C into the saccharified mash A in two times in a fermentation process, and fermenting the saccharified mash A, the saccharified mash B and the saccharified mash C together; and S3, after fermentation is completed, carrying out filteringto obtain clear liquid, namely yellow rice wine. The alcohol content of the yellow rice wine produced by the thick mash yellow rice wine fermentation process disclosed by the invention can be increased to 18 degrees or above from original 13 degrees, and the contents of flavor substances such as beta-phenethyl alcohol and amino acid nitrogen are obviously increased; clean production can be achieved, wine body flavor can be improved, an aging period can be shortened, and the process is suitable for efficient continuous automatic production.
Owner:阳西美味鲜食品有限公司
White spirit pit mud containing esterification liquid, and preparation process and application thereof
PendingCN111196967AShorten the aging cycleIncrease the microbiological content of brewing functionMicroorganism based processesAlcoholic beverage preparationLeesDe esterification
The invention discloses a white spirit pit mud containing an esterification liquid, and a preparation process and an application thereof. The white spirit pit mud is prepared from, 10 to 15 kg of yeast powder, 10 to 15 kg of soybean cake powder, 55 to 65 kg of wet vinasse, 0.1-0.15 m<3> of pit skin mud, 0.03 to 0.08 m<3> of aged pit mud, 1 to 1.6 kg of peat, 0.2 to 0.8 kg of a trace element fertilizer, 0.2 to 0.8 kg of organic bone, 0.4 to 0.9 kg of monopotassium phosphate, 15 to 25 kg of alcohol, 130 to 150 L of a caproic acid bacterium third-grade seed liquid, 90 to 110 kg of the esterification liquid, 200 to 300 kg of cold boiled water and 0.8 to 1.2 m<3> of loess. By using the pit mud, the aging period of the pit mud is shortened, the quality of white spirit is improved, the productionefficiency is improved, and the pit mud can be widely applied to pit expansion and pit mud improvement of wine enterprises.
Owner:HENAN YANGSHAO LIQUOR IND CO LTD +2
Cigarette with mellow and sweet style and preparation method for same
InactiveCN103653236AImprove featuresImprove usabilityTobacco treatmentCarrot juiceConventional technique
The invention provides a cigarette with a mellow and sweet style and a preparation method for the same. The raw material formula of the tobacco leaves or tobacco shreds of the cigarette contains carrot raw materials, wherein the carrot raw materials are processed into carrot strips, carrot chips, carrot grains, carrot powder or carrot juice, and then blended into the tobacco leaves or tobacco shreds of the cigarette in a ratio of 0.1-50%, and then prepared into the cigarette according to a conventional technique. The cigarette is provided with the prominent mellow and sweet style, low in raw material cost, high in utilization rate, and simple in processing technique; the method is further capable of reducing the nicotine content of the cigarette and improving the usability of upper leaves.
Owner:朱大恒
Method for quickly accelerating aging of brewed wine
InactiveCN103275859AFaster turnaroundAlcoholic and softAlcoholic beverage preparationAcetic acidAccelerated aging
The invention provides a method for quickly accelerating ageing of brewied wine, which can be used for accelerating the ageing of the wine body and shortening the brewing period of the wine. According to the technical scheme, the method comprises the following steps of adding 0.016mol-0.048mol of acetic acid to every liter of newly brewed wine, introducing 0.6g-1.0g of oxygen gas and ageing for 4-6 hours at 35 DEG C. The method for quickly accelerating aging of brewed wine belongs to the technical field of wine making.
Owner:JIAYING UNIV
Technology for treating cigar
ActiveCN100358446CShorten the aging cycleSolve the problem of infestationCigar manufacturePharmacology
Owner:CHINA TOBACCO SHANDONG IND
Organic, safe and environment-friendly tobacco leaf curing agent
ActiveCN104382229BOptimize environmental factor indicatorsImprove alcohol qualityTobacco treatmentActive agentEngineering
The invention discloses an organic, safe and environment-friendly type tobacco curing agent. The organic, safe and environment-friendly type tobacco curing agent comprises, by weight, 30%-70% of D-sodium erythorbate, 20%-70% of reactants, 5%-10% of active agents, 2%-6% of hygroscopic agents and 5%-15% of water. According to the organic, safe and environment-friendly type tobacco curing agent, the safety storage requirements for preventing and treating tobacco leaf insect pests and restraining and eliminating tobacco leaf mildewing can be met; the tobacco leaf sealing in-stack humidity can be controlled; the aim of adjusting the tobacco leaf moisture can be achieved; the environmental factor index of tobacco leaf sealing storage is optimized; the tobacco leaf mildewing quality in the sealing storage period is further improved; the tobacco leaf mildewing period is shortened; and the aim of quality keeping after tobacco leaf mildewing can be achieved by adjusting the tobacco leaf sealing in-stack environmental factor index.
Owner:四川金叶生物防治有限公司
Aging device capable of reducing fusel content of flower dew arrack
InactiveCN112111364ANatural agingSolve the problems that need to invest a lot of money and take a long time to recover the fundsComponent separationAlcoholic beverage preparationAgricultural engineeringElectric machinery
The invention discloses an aging device capable of reducing fusel content of flower dew arrack. The aging device comprises an aging tank, a liner, a tank cover, an aerator and a computer, wherein theliner is arranged in the aging tank, the top of the liner is fixedly connected with a tank opening in the top of the aging tank in a welded mode, the top of the aging tank is covered with the corresponding tank cover, and a spiral stirring rod is arranged at the bottom of the tank cover; and a gas filling pipe is arranged at one end of the tank cover in a penetrating mode, a flow sensor is connected to the top end of the gas filling pipe, a sampling opening is formed in the other end of the tank cover in a penetrating mode, a motor is mounted at the top of the tank cover through bolts, the bottom driving end of the motor is connected with a rotating shaft at the top of the spiral stirring rod, and resistance wires are fixedly arranged on the periphery of the liner. A comprehensive method is adopted to perform aging treatment on the flower dew arrack, methods such as comprehensive heating, stirring, oxidation and catalysis are adopted to perform aging, an optimal aging condition is found through an orthogonal experiment, and the fusel content of the flower dew arrack is reduced to the maximum extent.
Owner:NANTONG SCI & TECH VOCATIONAL COLLEGE
Enzymatic accelerated ageing method for Chinese liquor
InactiveCN108315196AShorten the aging cycleGreat tasteAlcoholic beverage preparationAge methodAccelerated aging
The invention discloses an enzymatic accelerated ageing method for Chinese liquor to solve a problem that Chinese liquor obtained through artificial accelerated ageing in the prior art has worse mouthfeel than that of naturally aged Chinese liquor. The enzymatic accelerated ageing method for Chinese liquor comprises the following steps: addition of polyphenoloxidase to green wine, ultrasonic treatment, standing and filtration. The method has the advantages of simplicity, simplicity in operation, effectiveness in shortening of the aging period of the Chinese liquor, and realization of good mouthfeel.
Owner:成都众宜创展商贸有限公司
Biologic enzyme treatment method for promoting natural alcoholization of re-flue-cured tobacco
InactiveCN1194642CImprove qualityProlong the aging processTobacco treatmentPectinaseNicotiana tabacum
A biologic enzyme process for promoting natural alcoholization of baked tobacco leaves is characterized by that the proteinase and pectinase are used to treat tobacco leaves for degradating the protein and pectin in them and the promoters of biochemical reaction, such as pyruvic acid, tryptophan, leucine and metallic ions [Mn(2+), Zn(2+), Mg(2+) and K(+)] use used to activate the activity of enzyme contained in tobacco leaves. Its advantages are short period shortened from 2-3 years to 6 months and high quality of tobacco.
Owner:JILIN TOBACCO IND
Aged aging method based on liquor aging agent
InactiveCN105647772BNo pollution in the processAging effect unchangedAlcoholic beverage preparationSide effectAdditive ingredient
Owner:庞全岭
Saccharomyces cerevisiae LJ-2 and application thereof
ActiveCN114149932AGood wine productionGood ethanol toleranceFungiAlcoholic beverage preparationBiotechnologyWine cellar
The invention belongs to the technical field of wine brewing, and particularly relates to saccharomyces cerevisiae LJ-2 and application thereof. The problems that traditional artificial pit mud is high in acid content, low in ester content and long in aging period are solved. The invention provides a saccharomyces cerevisiae LJ-2. The preservation number of the saccharomyces cerevisiae LJ-2 is CCTCC (China Center For Type Culture Collection) NO: M 2020933. The yeast liquid cultured by the method is stable in quality, can reach the aged pit mud standard after being mixed with caproic acid liquid adopted by traditional artificial pit mud culture for 60 days, shortens the pit mud aging period, and can effectively improve the wine yield of a new pit by 11.0% when being applied to the new pit under the same process conditions; the content of a main aroma component ethyl hexanoate in the base liquor of the Luzhou-flavor liquor is increased by 19.6%, and the total ester content is increased by 14.1%; the base liquor is rich in cellar fragrance, harmonious in fragrance and better in liquor quality.
Owner:LUZHOU LAOJIAO CO LTD +1
A network authentication method and system based on data link encrypted transmission
ActiveCN104125239BAvoid monitoringInhibit injectionSecuring communicationWeb authenticationNetwork link
Owner:RUN TECH CO LTD BEIJING
A method for microwave treatment of aged rum oak barrels
InactiveCN104560624BImprove breathabilityImprove aging qualityAlcoholic beverage preparationVenting devicesMicrowaveEngineering
The invention relates to a method for treating a rum-aging oak barrel in microwaves. The method comprises the following steps: (1), after an oak barrel ages rum for one month, performing a first microwave treatment on the rum-aging oak barrel by using microwave with the frequency of 50-30,000 MHz and the power of 1-12 kW, and during later five months, performing once microwave treatment to the rum-aging oak barrel by using the microwave with the frequency of 50-30,000 MHz and the power of 1-12 kW in every month; (2), during 6-18 months when the oak barrel ages the rum, performing once microwave treatment on the rum-aging oak barrel by using the microwave with the frequency of 50-30,000 MHz and the power of 12-24 kW in every month; (3), after the oak barrel ages the rum for 18 months, performing once microwave treatment to the rum-aging oak barrel by using the microwave with the frequency of 50-30,000 MHz and the power of 24-60 kW in every month. According to the method for treating the rum-aging oak barrel in the microwaves, micropores in the inner wall of the oak barrel are abundant, the blockage during aging is prevented, and the purposes of improving the rum aging quality, accelerating the rum aging and prolonging the service life of the oak barrel are finally achieved.
Owner:南宁海酩威科技有限公司 +1
Method for adjusting moisture content of boxed lamina
InactiveCN112716027AEffective control of moisture contentBalance aging progressTobacco preparationTobacco treatmentProcess engineeringMechanical engineering
The invention relates to a method for adjusting the moisture content of boxed lamina, which comprises the following steps of: putting a humidity regulator into a box when the lamina is boxed, and adjusting the alcoholization progress of the lamina by adjusting the moisture content of the lamina, so that the moisture content in the lamina alcoholization process can be effectively adjusted and controlled, the lamina alcoholization progress is balanced, the alcoholization period is shortened, the subsequent processing performance is improved and crushing consumption is reduced. The method is low in cost, easy and convenient to operate, easy to implement and suitable for natural alcoholization storage of the tobacco lamina in areas with low external environment air moisture content.
Owner:CHINA TOBACCO HENAN IND
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