264 results about "Chinese liquor" patented technology

The invention relates to alcohol products, in particular to distiller yeast for manufacturing liquor and a process for preparing the distiller yeast, and further relates to a process for preparing health care liquor by utilizing the distiller yeast. A mixture of wheat, barley and peas is used as a raw materials formula, and the wheat, the barley and the peas are mixed, wherein the weight ratio of the wheat to the barley to the peas is 4:5:1. The raw material formula further comprises bighead atractylodes rhizome which, by weight, accounts for 0.5% of the mixture of the wheat, the barley and the peas, pericarpium citri reticulatae which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas, red jujube which, by weight, accounts for 0.2% of the mixture of the wheat, the barley and the peas, liquorice which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas and folium mori which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas. According to the distiller yeast and the process for preparing the distiller yeast, beneficial microorganisms in the yeast for making hard liquor are fully bred, the quality of the distiller yeast is improved, and a role in restraining infectious microbes is played by adding Chinese herbal medicine. The invention further provides the process for preparing the health care liquor, according to the process, the style characteristics of traditional Chinese liquor are kept, and the health care liquor has the effects of body building, fitness and disease treatment.

The invention provides Chinese liquor with national standard wolfberry fragrance and a preparation method of Chinese liquor, and belongs to the field of liquor brewing. The method comprises the steps of fermentation, primary distillation, secondary distillation and aging. Wolfberries adopted by the method are directly fermented without soaking and then distilled twice; no additive is added; the Chinese liquor is brewed in an organic way, thereby keeping nutrient ingredients and natural fragrance of the wolfberries furthest. In addition, the special technology of two times of distillation can remove harmful ingredients and bad smell and keep the nutrient ingredients and the natural fragrance of the wolfberries furthest. The ingredients of the fragrance of the obtained liquor consist of at least 8 kinds of organic acids, at least 16 kinds of esters, at least 10 kinds of alcohols and at least 4 kinds of keto aldehyde, have a proper proportion and coordinate with one another, thereby showing classic pure fragrance of wolfberries and tasting pure, mild, soft and clear.

The invention discloses a series of high-efficiency producing strains of sauce-flavor characteristic aroma and its application in Chinese liquor brewing, belonging to the technical field of bioengineering. The bacterial strain provided by the present invention, which is classified as Bacillus licheniformis, is preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee, and the preservation numbers are CGMCC NO: 3961, CGMCC NO: 3962, and CGMCC NO: 3963. The strains are derived from high-temperature Daqu, a Chinese liquor, and can grow at a high temperature of 55°C. Fermented in liquid and solid media made of bran, barley, wheat, and sorghum, they can all produce an obvious characteristic aroma of sauce, and both It can be fermented and metabolized to produce C4, pyrazines, acids, phenols, and aromatic rings. The strains are used alone or in combination in the production process of sauce-flavored and sesame-flavored liquors. The quality of the produced liquors is improved, and the characteristic aroma is more prominent and longer-lasting. concentration increased.

The invention relates to a Wickerhamomyces anomalus strain for highly yielding ethyl acetate, and a culture method and an application thereof. The strain for highly yielding ethyl acetate is named asa Wickerhamomyces anomalus Y3604 strain, and is preserved in China General Microbiological Culture Collection Center on October 12, 2016 with the preservation number of CGMCC No.13103; and the 26S rDNA D1 / D2 sequence of the strain is similar to the 26S rDNA D1 / D2 sequences of multiple other Wickerhamomyces anomalus strains. The strain has good tolerance to glucose, ethanol and ethyl acetate, and has a wide range in the growth pH value and the temperature; and the Wickerhamomyces anomalus Y3604 strain has a high ethyl acetate yield, and a result of detection shows that the ethyl acetate yield of the strain can reach 19.17 g / L. The strain can be applied to the brewing industry of Chinese liquor, yellow rice wine and soy sauce, demanding for the ethyl acetate.

The invention relates to Rhodotorula mucilaginosa capable of degrading urethane and its application in liquor products and food, which belongs to the biology engineering technical field. The Ethylcarbamate is called EC for short and Urethane. The invention provides a yeast strain capable of degrading urethane, the classification name is Rhodotorula mucilaginosa which is preserved at the common microorganisms center of the CCCCM with the preservation number of 5081. The strain is from Daqu brewed by Chinese liquor, Chinese rice wine wheat Qu, healthy mice manure and gavage EC mice manure, the strain grows by taking EC as sole carbon source, and the EC is finally decomposed to NH4<+>, C2H5OH and CO2 which are no toxic. The Rhodotorula mucilaginosa can be used for brewing the wine, liquor, prepared wine and other food, and is capable of reducing the EC content and food security.

The invention relates to liquor-fragrance E-cigarette nicotine liquid. The liquor-fragrance E-cigarette nicotine liquid is made by mixing, by weight, 1 to 30% of tobacco extract, 0.5 to 10% of tobacco flavor, 0.5 to 15% of Chinese liquor, 0.5 to 10% of taste fragrance conditioner, 1 to 15% of deionized water, 1 to 25% of edible glycerin and the balance of propylene glycol. The defect that the existing E-cigarette is unable to meet the needs of consumers for taste and fragrance is overcome; the liquor-fragrance E-cigarette nicotine liquid has fragrant aroma, has the tobacco fragrance and the liquor fragrance, has fine and soft taste, has lingering liquor charm and tobacco fragrance, feels good and can substantially meet the needs of consumers.

The invention discloses a strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof, belonging to the fields of biology engineering technology and brewing biotechnology. The beta-damascenone is an important trace characteristic flavor substance in Chinese Fen-flavor liquor. The strain is any one of Pichia anomala CGMCC4740, Issatchenkia orientalis CGMCC4741, Saccharomycopsis fibuligera CGMCC4742, Pichia farinosa CGMCC4743, Schizosaccharomyces pombe CGMCC4744, Trichosporon asahii CGMCC4746, Saccharomyces cerevisiae CGMCC4747, Kazachstania exigua CGMCC4748, Hanseniaspora osmophila CGMCC4749, Pichia fermentans CGMCC4750, Pichia membranifaciens CGMCC4751 and Clavispora lusitaniae CGMCC4752. The strain is obtainedby separating Daqu, Xiaoqu, fermented grains and brewing materials in the brewing environment of many famous wineries in China. The strain can be applied to the field of traditional food brewing and preparation of beta-damascenone biological spices.

The present invention discloses a mint coconut fragrant low-salt duck egg prepared from the following parts by weight of raw materials: 70-80 parts of fresh duck eggs, 10-12 parts of mint leaves, 6-8 parts of strawberries, 8-10 parts of green olives, 4-5 parts of broadleaf holly leaf, 2-3 parts of radix isatidis, 4-5 parts of achene of great burdock, 1-2 parts of calyx seu fructus physalis, 3-4 parts of gotu kola, 2-3 parts of Indian Kalimeris herb, 4-5 parts of loquat flower, 20-30 parts of high-degree Chinese liquor, 40-50 parts of coconut milk, and proper amount of yellow sand, white vinegar and table salt; the duck eggs are soaked with the white vinegar for formation of small holes on eggshell to facilitate the exchange of substances such as salt and the like, then duck eggs are first pickled with a pickle liquid and then pickled with a pickle wine with same salt content with that of the pickle liquid, the osmotic pressure of egg white and the osmotic pressure outside the shell are consistent, so that salt permeates into egg yolk for dehydration of the egg yolk, salt content of the egg white may not rise, the first phase is quickly completed by vacuum pickling, by addition of the Chinese liquor, the coagulation of protein is accelerated, the egg yolk releases oil quickly, the egg white of cooked salted duck eggs tastes appropriate, the egg yolk is loose, oily and smooth, and the mint coconut fragrant low-salt duck egg is overflowed in liquor aroma, rich in coconut flavor, and rich in mint flavor.

The invention relates to a high-yield ethyl acetate Wickerhamomyces anomalus and culture method and application thereof. The Wickerhamomyces anomalus, named YF1503, has been deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on May 16, 2017, with the accession number of CGMCC No. 14169; and the yeast strain is deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on May 16, 2017. The 26S rDNA D1 / D2 sequence of the strain was similar to that of Wickerhammyces anomalus, and belonged to Wickerhammycesanomalus. The 26S rDNA D1 / D2 sequence of the strain was similar to that of Wickerhammyces anomalus. The abnormal Wickham yeast YF1503 of the invention has the characteristics of good ethanol tolerance, ethyl acetate tolerance and high ethyl acetate yield. Through detection, the ethyl acetate yield of the strain can reach 17.31 g / L, and at the same time, the strain has good ester extraction and flavor enhancement effect in sorghum saccharification solution. The strain of the invention can be applied to the brewing industry of Chinese liquor, yellow rice wine, soy sauce and the like which havedemand for ethyl acetate.

The present invention discloses Chinese sauerkraut with effects of tonifying qi and nourishing stomach, the Chinese sauerkraut comprises, by weight, 70%-80% of orange-red core cabbage, 12%-22% of a dietetic invigoration side dish and 6%-8% of a pickling seasoning, the dietetic invigoration side dish comprises 18 parts of edible fungus, 12 parts of codonopsis pilosula, 10 parts of chestnut, 8 parts of walnut kernel, 8 parts of Chinese yam and 6 parts of red dates, and the pickling seasoning comprises 65 parts of fine salt, 5 parts of Chinese liquor, 15 parts of honey, 5 parts of pepper and 10 parts of aniseed. The Chinese sauerkraut with effects of tonifying qi and nourishing stomach has the various effects of tonifying qi and nourishing stomach and the like by long-term consumption.

The invention discloses a method for identifying Chinese liquor by a rapid gas phase electronic nose system. The method comprises the following steps of putting 1mL of a Chinese liquor sample to be tested into a 10mL sample bottle, sealing the sample bottle by a silica gel gasket, and standing still for 10-30 minutes; setting analysis parameters of the rapid gas phase electronic nose system; putting the sample bottle onto a sample plate, and analyzing and testing the sample by the rapid gas phase electronic nose system; and acquiring smell fingerprint information of the Chinese liquor sample to be tested, thus establishing the method for rapidly identifying the Chinese liquor by combining a principal component analytical method. A model for identifying the Chinese liquor is established, and sensory evaluation is not taken as the Chinese liquor quality identification method, so that different Chinese liquors can be objectively, digitally and comprehensively compared, and the method has a certain positive significance.

The invention relates to a brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation. The brewing process comprises selecting grains, washing the grains, soaking, cooking, spreading and airing, mixing with yeast, saccharifying, fermenting and distilling steps; and the brewing process is characterized by adding yeast-mixed and saccharified fermented grains to a ceramic jar, pottery jar or porcelain jar, uniformly compacting, adding water the amount of which is 90-120% the weight of the fermented grains, sealing and fermenting, adjusting the ambient temperature to guarantee that the internal temperature of the fermentation jar reaches 38-40 DEG C in winter and spring and 33-36 DEG C in summer and autumn within 72 hours, maintaining the ambient temperatureat 24-26 DEG C after the fermented grains is added to the jar for 90-120 hours, and after the fermentation is carried out for 6-8 days or the residual sugar in the fermented grains is approximate to zero, pouring the fermented grains into a retort pot for distilling. In the brewing process provided by the invention, a small-capacity ceramic jar is used as a fermentation container, thereby facilitating cleaning and disinfection, improving wine quality and taste and improving wine yield; and the white wine brewed by the brewing process provided by the invention has elegant and pure flavor as well as mellow, sweet and refreshing taste, and is gentle, natural, harmonious and joyful.

A disclosed preparation method for maca nutritional wine comprises: performing picking, cleaning, low-temperature drying and crushing on maca, honeybee pupae and fructus lycii, inoculating a yeast composite bacterium to perform solid saccharification fermentation; then putting the fermented solid fermentation powder in a stainless-steel extraction tank, adding pure-grain Chinese liquor and extracting for 30 days; and isolating the extraction liquid, performing cold-treatment settlement, diatomite filtering and ceramic filter filtering, and blending to prepare maca nutritional wine. The maca nutritional wine prepared by utilizing the method fully keeps the nutritional components of maca and fully gives play to the nutritional efficacy of maca, and the nutritional components of maca and Chinese liquor are fully reserved and mutually supplemented. The prepared maca nutritional wine has the quality characteristics of being amber yellow in color, cleared, transparent, rich in cellar fragrance, sweet, soft, refreshing, clean, pure, harmonious and long in aftertaste. The maca nutritional wine has multiple health-care effects of improving energy, adjusting endocrine and the like, is an ideal nutritional and health-care drink for sub-health population and common population, and accords with the requirements of GB2757-1981 'Hygienic standard for distilled liquor and formulated liquor'.

The invention relates to a chitosan panax ginseng fresh-keeping agent, belonging to the technology field of agriculture. The invention solves the problems of the prior panax ginseng fresh-keeping technology, including residual toxic materials, complex process or high cost. The inventive fresh-keeping agent is prepared by mixing (wt%) chitosan 0.50-2.00, glucose oxidase 0.005-0.010, D-sodium isoascorbate 0.05-0.10, and 50-60% (v / v) baijiu (Chinese liquor) in balance. The preparation method comprises the steps of respectively dissolving chitosan, glucose oxidase, D-sodium isoascorbate with small amount of baijiu, mixing with the rest amount of baijiu, and making into the panax ginseng fresh-keeping agent. The inventive fresh-keeping agent can keep panax ginseng fresh for 8 months without changing color, taste and shape, and the contents of total saponins and total amino acid are not remarkably reduced.

A pickled pepper peanut is prepared by the following raw materials in parts by weight: 100-120 parts of peanut, 30-40 parts of edible vinegar, 12-15 parts of Chinese liquor, 3-5 parts of lotus leaves, 2-3 parts of common fennel fruit, 2-3 parts of cirsiumjaponicum, 1-2 parts of haw, 1-2 parts of purslane, 1-2 parts of polyghaceseche, 1-2 parts of dahurian angelica root, 1-2 parts of white lablab bean flowers, 1-2 parts of villous amomum fruit, 1-2 parts of calcium fruit leaves, 1-2 parts of castaneamollissima leaves, 1-2 parts of cleistocalyxoperculatus flowers, 2-3 parts of lentinusedodes, proper amounts of salt, sugar, a seasoning powder, capsicum frutescens and water. In the formula of the pickled pepper peanut, castaneamollissima leaves are capable of helping digestion and strengthening stomach, calcium fruit leaves are capable of supplementing calcium, and cirsiumjaponicum is capable of preventing mutation; and the pickled pepper peanut has comprehensive health-care value and is beneficial to human body health after long-term use.

The invention discloses a method for extracting total RNA from fermented grains used for Chinese liquor fermentation, and belongs to the biotechnical field. The total DNA is rapidly extracted from microbial communities in 2h against the particularity of a Chinese liquor fermented grain sample through combining a sodium laurate extraction technology and a guanidinium isothiocyanate-phenol-chloroform extraction technology. The microbial total RNA extracted through using the method has the advantages of high output, good integrity, good purity, and effective extraction of eukaryotic and prokaryotic microbes from the sample.

The invention discloses an absolute quantification method for bacterial flora and application of the absolute quantification method in a Chinese liquor fermentation process, and belongs to the field of biology and fermentation engineering. The invention firstly constructs a method for calculating the absolute content of microbial flora based on a natural internal standard. The specific primers ofthe natural internal standards Lactobacillus acetotolerans and Lactobacillus sp. provided by the invention can be used for detecting and quantifying internal standards in a Chines liquor fermentationsystem. Furthermore, according to the invention, statistics is carried out on the distribution range of the internal standards, and the result shows that the internal standards are widely distributedin fragrant type, soy sauce flavor type, strong flavor type, soybean flavor type and sesame flavor type Chinese liquor fermentation systems. By absolute quantification of the internal standards, the flora content of different flavor types can be calculated, and the method has the characteristics of convenience in operation and wide application range.

The invention discloses a steam explosion and gelatinization method of Chinese liquor raw grains. The steam explosion and gelatinization method comprises the following steps of: washing and soaking grains by using hot water, exhausting water and naturally air-drying to ensure that the grains fully absorb the water and have the aperture opening ratio of 93 to 95 percent and the water content of 40to 45 percent; and putting the grains into a steam explosion tank at the temperature of between 80 and 90 DEG C, introducing dry steam until the pressure in the steam explosion tank is 1.5 to 3.0MPa,adjusting steam flow, keeping the pressure for 5 to 10 minutes, opening a discharge valve of the steam explosion tank, blowing the grains in a normal pressure material-accommodating tank through steam explosion, opening a door of a material-accommodating bin until the grain materials are all discharged and the pressure of the steam explosion tank is reduced to be zero, and collecting the grain materials. The steam explosion and gelatinization method has the advantages that: through a steam explosion effect, the utilization rate of the raw materials is increased, the using amount of bran hullsis reduced, and liquor yield is remarkably improved; and by the steam explosion, methanol in the Chinese liquor can be reduced and even eliminated, so that the safety of the Chinese liquor is improved; and crushing and cooking steps are removed from the liquor making process, so environmental pollution is avoided, and labor, energy consumption, and the brewing cost of the Chinese liquor are reduced.

The invention discloses a health snake feed suitable for breeding snakelet and a preparation method thereof, the health snake feed comprises the following raw materials in parts by weight: 15 to 17 parts of fish scale, 5 to 8 parts of fishbone, 12 to 16 parts of shrimp head, 12 to 16 fish meat, 12 to 15 parts of chicken, 4 to 7 parts of rice wine lees, 15 to 20 parts of egg white, 10 to 15 parts of bean pulp, 18 to 21 parts of needle mushroom root, 8 to 10 parts of corn cob, 5 to 7 parts of chaff, 25 to 30 parts of sweet potato power, 10 to 13 parts of apple peel, 1 to 1.5 parts of tartaric acid, 7 to 9 parts of traditional Chinese liquor, and 0.8 to 1 part of additive; the traditional Chinese liquor is prepared by the following raw materials in parts by weight: 3 to 5 parts of plantago asiatica, 2 to 5 parts of eleusine indica, 1 to 3 parts of cordate houttuynia, 0.5 to 0.8 parts of licorice root, 2 to 4 parts of hawthorn, 0.1 to 0.3 parts of polygonum multiflorum and 1 to 2 parts of semen litchi. The health snake feed provided by the invention has the efficacies of improving the immunity of the snakelet, and reducing mortality.

A deer bone-tendon wine and its manufacturing method. The deer bone-tendon wine is mainly made from the following components of: 3-7% of deer bone, 1-3% of deer tendon, 1-3% of ginseng, 1-3% of achyranthes root, 2-4% of wolfberry and 80-92% of Chinese liquor. The manufacturing method provided by the invention comprises the following steps of: cutting deer bone and deer tendon into sections, sterilizing and disinfecting for 10 minutes by high temperature steam of 120 DEG C, respectively cutting ginseng and achyranthes root into slices, placing the above medicaments and wolfberry into a jar, adding high-degree Chinese liquor, sealing the opening of the jar, stirring 1-2 times everyday while stirring 60 days in summer and autumn and stirring 90 days in winter and spring, taking out and filtering.

The invention discloses Weissella mesenteroides for promoting production of flavor substances in fermented food and application of the Weissella mesenteroides, and belongs to the field of microorganisms, the technical field of bioengineering and the field of food. The Weissella mesenteroides with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.22238, which is obtained by screening, comes from fermented grains for brewing Chinese liquor, has the properties of acid resistance, ethanol resistance, high temperature resistance and high salt resistance, and can adapt to the production environment of various foods; the strain has a gene for coding a plurality of substrate degrading enzymes, does not have a gene for coding an enzyme related to a biogenic amine or nitrite synthesis route, and is an excellent and safe brewing microorganism; when co-cultured with saccharomyces cerevisiae, Wickerhamomyces anomalus, lactobacillus acidophilus or brewage flavor flora, the strain can promote the flavor yield and the generation of substance types, and can be applied to pickles, enzymes, fermented meat products and other foods to improve the flavor characteristics of the fermented foods and reduce the production cost.

The invention relates to a panax ginseng fresh-keeping agent, belonging to the technology field of agriculture. The invention solves the problems of the prior panax ginseng fresh-keeping technique, including residual toxic materials, complex process or high cost. The inventive fresh-keeping agent is prepared by mixing (wt%) ethanol extract of propolis 4.00-10.00, chitosan 0.50-2.00, glucose oxidase 0.005-0.010, D-sodium isoascorbate 0.05-0.10, and 50-60% (v / v) baijiu (Chinese liquor) in balance. The preparation method comprises the steps of respectively dissolving chitosan, glucose oxidase, D-sodium isoascorbate with small amount of baijiu, mixing with the rest amount of baijiu, directly adding the ethanol extract of propolis, and making into the panax ginseng fresh-keeping agent. The inventive fresh-keeping agent can keep panax ginseng fresh for 13 months without changing color, taste and shape, and the contents of total saponins and total amino acid are not remarkably reduced.

The invention relates to a sea cucumber extract and a preparation method thereof. The sea cucumber extract prepared from sea cucumber infusion as a raw material by precipitation method or drying method has no connective tissues under microscopic examination; has the content of lipids or lipoproteins less than 5% and the content of free amino acids less than 10%; and contains proteins, peptides, glycoproteins, saponins and other trace substances in balancing amount. Before the precipitation or drying process, the sea cucumber infusion can be concentrated and filtered or entrapped according to classification by using ultrafiltration. The inventive method prepares the sea cucumber extract from the waste sea cucumber infusion by precipitation method with ethanol, Chinese liquor or acetone or drying method. The sea cucumber extract has high contents of saponins and low contents of arsenicum (As), mercury (Hg) and chromium (Cr), and the contained proteins and peptides are small molecular weight water-soluble substances which are very suitable for being absorbed by human body.

The invention relates to a preservation method of phyllostachys heterocycla shoots, belongs to the technical field of vegetable preservation, and aims to provide a preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment. The method comprises technical processes: phyllostachys heterocycla shoot plucking, gradient pre-cooling of plucked phyllostachys heterocycla shoots, cleaning and finishing, uniform spraying of Chinese liquor on surfaces of the obtained shoots, notching of shoots, soaking of the obtained shoots in Chinese liquor for 5 min, cold air blow-drying, putting in a plastic basket, refrigeration, gradient heating, and warehouse-out. According to the method, phyllostachys heterocycla shoots are subjected to the combination of Chinese liquor treatment and low-temperature treatment, and gradient cooling after plucking and gradient heating before warehouse-out are adopted. Increase of cellulose and lignin in phyllostachys heterocycla shoots is obviously controlled, water loss in phyllostachys heterocycla shoots and consumption of nutritional quality are reduced, and quality requirements of phyllostachys heterocycla shoots after storing are ensured. The method is easy to master and implement, and the preservation effect is excellent.

The invention relates to an isolation medium for lactic acid bacteria in the technical field of Chinese liquor brewing, in particular to an isolation medium for lactic acid bacteria in fermented grains and a preparation method of the isolation medium as well as a lactic acid bacterium screening method. The isolation medium for the lactic acid bacteria in the fermented grains is characterized in that a formula of the medium comprises 25-100mL / L of a Daqu-fermented grain extraction solution. Through centrifugation of the Daqu-fermented grain extraction solution in the medium, the defects that the medium is deepened in background color and contains a large number of impurities can be overcome; bacterial colony identification and screening can be carried out on a manufactured culture plate through the high-throughput screening technology, so that the requirements for growth, isolation and high throughput screening of the lactic acid bacteria in the fermented grains can be simultaneously satisfied; and the working efficiency is much higher than that of manual selection.

A licorice and wolfberry health-care wine and a preparation method thereof, the method is as follows: take the raw materials of the formula, soak 10-25 days with 400-600 parts by weight of 45-60 degree white wine, precipitate, filter, discard the medicine residue, and the filtrate is It is the finished product of health wine. The licorice and wolfberry health-care wine provided by the invention has simple and easy-to-obtain raw materials, simple preparation process, low production cost, many health-care functions and obvious health-care effects; long-term use can clear throat and moisten throat, and regulate immunity; improve sleep function, relieve physical strength, vision Fatigue function, remove acne, chloasma function, improve skin moisture function, and have auxiliary protective function against radiation hazards, chemical liver damage, and gastric mucosal damage.

The invention discloses a fruit fly attractant, and a preparation method and a using method thereof. The preparation method comprises the following steps: taking disease-and-pest-free ripe fresh leaves of strong grown red raspberry, adding the leaves into water, boiling the water, and cooling the water after the water and the leaves are boiled for 10-12 min in order to prepare a solvent for lateruse; and uniformly mixing brown sugar, vinegar, Chinese liquor and the solvent in proportion to prepare the attractant. The prepared fruit fly attractant is sub-packaged in 1-2 L small barrels; and after the attractant is prepared, the small barrels are immediately hung on orchard supports or branches, have a distance of 0.5-0.7 m to the ground, and is placed in a ventilating and direct sunlight-avoiding place, and 1-2 small barrels are hung every 10-12 m. The components of the prepared attractant are edible substances, so the attractant has the advantages of no side effects, safety, effectiveness, no pollution to the environment, no influences on the quality of red berry fruits, and realization of quality guaranteeing, quality ensuring, high yield and stable production of the orchard.

The invention aims to provide a simulation manual automatic fermented grains feeding unit for distillation of Chinese liquor. Operation of the device partly replaces manual work, scattering on occurrence of steam in fermented grains feeding is ensured, and the defects of the prior art are made up. The device comprises a steaming bucket, a feeding device and a scattering device. The feeding device comprises a collecting trough and a scraper elevator, and allows discharging to be intermittently controlled. The scattering device comprises a variable frequency motor and a stirring impeller. The variable frequency motor is moved by a single operator with an operating handle, discharging speed is controlled through a pedal operated with feet, scattering on occurrence of steam is realized for the steaming bucket, labor intensity is reduced for workers, simulation manual feeding for distillation is realized, and steaming yield and quality is stable.

A provided hair-growing wine formula comprises the components in parts by weight: 1000-1300 parts of Chinese liquor, 10-13 parts of rhododendron molle, 5-6 parts of psoralea corylifolia, 11-14 parts of fresh ginger, 4-7 parts of kaempferia galangal, 9-12 parts of vatica mangachapoi, 4-6 parts of camphor, 12-15 parts of yerbadetajo herb, 4-6 parts of polygonum multiflorum, 8-10 parts of morinda officinalis, 4-7 parts of rhizoma atractylodis and 3-5 parts of cacumen platycladi. The hair-growing wine formula is an external-used hair-growing wine formula capable of preventing hair loss, growing and strengthening hair.