194 results about "Lees" patented technology

Systems and methods for separating an alcohol, and in particular butanol, from a fermented feed and concentrating thin stillage into syrup includes operation of one or more alcohol recovery distillation columns using the heat supplied by steam generated from concentration of the thin stillage in a multi-train, multi-effect evaporation system.

The invention belongs to the technical field of health wine, and discloses a preparation method of cordyceps wine which has health care effect for human health. The preparation method comprises the following steps of: taking grain and cordyceps substrates according to the proportion of 1:0.8-1.2; crashing; adding water; steaming for sterilization; putting into a cylinder for ferment; separating wine and lees; and slaking to produce the cordyceps wine. In the preparation process, the cordyceps substrates and the grain are adopted as raw materials, the effective components of cordycepin, cordyceps polysaccharide, and the like in the substrates are dissolved into the prepared cordyceps wine. The cordyceps wine prepared by the process has rich raw materials, changes waste into valuable and can greatly reduce the production cost of the cordyceps wine, otherwise, the cordyceps wine can be produced by a solid fermentation process, the effective components of cordycepin, cordyceps polysaccharide, and the like in the cordyceps substrates can be better dissolved into the wine, and the cordyceps wine can generate special flavor and is beneficial to increasing the function and the quality of nutrient wine.

The invention discloses a method for preparing a lactic acid fermentation beverage by using yellow wine lees and belongs to the technical field of food processing. According to the method, the yellow wine lees containing a plurality of amino acids, vitamins and fragrance substances which are produced by fermenting yellow wine, and oat are used as main raw materials; the rice immersing pulp water processed during the production of the yellow wine is used as the production water; a lactic acid fermentation beverage good in taste and rich in nutrition is prepared by a technology of carrying out enzymolysis twice and fermentation twice. The method for preparing the lactic acid fermentation beverage by using yellow wine lees comprises the following steps: mixing the wine lees with the oat according to a certain ratio to prepare raw pulp, gelatinizing, liquefying, saccharifying, fermenting, mixing, homogenizing, filling and sterilizing; the prepared lactic acid bacteria beverage is high in stability; the content of the amino acids and the fragrance substances is obviously higher than that in other cereal beverages. The lactic acid bacteria beverage is coordinated in color, free of impurity and delamination, has natural fermented mellow flavor and fruit flavor, is moderate in sour and sweet tastes, and has a certain health effect.

The invention relates to artificial pit mud and a preparation method thereof, which belong to the technical field of wine brewing. The invention solves the technical problem of providing the artificial pit mud and the preparation method thereof. By using the artificial pit mud, a white spirit with higher quality can be brewed. The method for preparing the artificial pit mud, provided by the invention, comprises the following steps of: (a) taking yellow mud, adding yellow water and tail water and uniformly mixing so that the water content of the yellow mud is 48-55 wt%; (b) taking pit sealing mud, adding the yellow water and the tail water and uniformly mixing so that the water content of the pit sealing mud is 48-55 wt%; (c) uniformly mixing the mud and the pit sealing mud obtained in the steps (a) and (b) according to a weight ratio of (2-5):1 to obtain basic mud; (d) taking excellent pit mud, adding the tail water, the yellow water and a distilled grain squeezed liquor and uniformly mixing so that the water content of the excellent pit mud is 48-55%; and (e) uniformly mixing the basic mud obtained from the steps (c) and (d) according to a weight ratio of (4-8):1, and adding a yeast and fermenting in a sealed state for 50-120 days so as to obtain the artificial pit mud.

The invention discloses a high-efficiency energy-saving white wine continuous distillation method, which solves the problems of incapability of continuous production, very low efficiency and high energy consumption in the existing white wine distillation mode, and the problems of incapability of large-scale production and dependence of operation on experience in the distillation process. The device comprises a first distillation kettle, a second distillation kettle, a third distillation kettle, a first reboiler, a second reboiler, a distillation tower and a condenser set. The device can perform uninterrupted distillation on vinasse, thereby enhancing the distillation efficiency; and the device can implement the traditional technique of leaving out the beginning and the end, and can effectively separate aldehydes, methanol, other impurity alcohols and other substances harmful to the human body in the vinasse, thereby promoting the improvement of the white wine quality and being more beneficial to health of the drinker.

The invention discloses a processing method of a convenient and instant sweet wine by a freeze-drying technique, which comprises the following steps: cleaning glutinous rice, immersing, boiling, spreading, mixing with distillery yeast, fermenting, sterilizing, centrifugating to take vinasse, blending, and carrying out freeze-drying to obtain a dry sweet wine block; and producing a dry sweet wine block seasoning bag from the sweet wine which is subjected to vinasse removal by centrifugation. The convenient and instant sweet wine has the advantages of favorable rehydration property, pure and fragrant vinosity, complete nutrients and high product quality, and is convenient to carry.

The invention relates to a cassava wine lees anaerobic treatment method. A reactor capable of treating high concentration suspended solid content is used to treat cassava wine lees, the high temperature anaerobic digestion technology is employed, including startup and operation of an anaerobic reactor, and anaerobic digestion sludge is used for seeding in startup process of the anaerobic reactor, a relatively low initiation organic loading is arranged by diluting raw water, and the loading is gradually increased with certain extent, the organic loading reaches certain value after operating for some time, the raw water can directly enter the reactor, and reactor startup can be successfully realized. After the reactor successfully starts, the organic loading is increased by shortening HRT, in the entire operation process, MLVSS concentration is controlled to guarantee the treatment efficiency of the reactor by discharging residual sludge and parts of SS which is not digested in the cassava wine lees. The cassava wine lees anaerobic treatment method can realize startup of the anaerobic reactor in short time, the reactor operates stably, highly effective removal rate of organic matter and stable methane output can be realized, simultaneously most suspended matters can pass through anaerobic digestion and produce methane.

The invention relates to the field of brewage, particularly a wine making multi-bacteria functional bacterial liquid, and a production method and application thereof. The bacterial liquid comprises the following components in parts by weight: 12-20 parts of aged pit mud, 20-30 parts of caproic acid bacterium culture fluid, 250-300 parts of boiling water, 12-20 parts of moderate-temperature yeast powder, 15-25 parts of fresh mash, 0.5-1.5 parts of sodium acetate, 70-90 parts of yellow water, 0.2-0.8 part of yeast extract and 15-25 parts of feint. The production method comprises the following steps: sequentially adding the aged pit mud, caproic acid bacterium culture fluid and boiling water, uniformly mixing, adding the moderate-temperature yeast powder, fresh mash, sodium acetate, yellow water and yeast extract, and finally, adding the feint. The bacterial liquid can be used for new pit aging, flavoring by steaming and pit fermentation. The production of the functional bacterial liquid fully utilizes the aged pit mud, vinasse, yellow water, feint and other natural wine making byproducts, so that the wine has abundant varieties and quantities of beneficial bacteria; and the functional bacterial liquid can comprehensively enhance the compatibility of the mouthfeel of the Luzhou-flavor wine body in the production application process.

The invention relates to concentrated fragrance type distilled spirit pit mud pit-maintaining liquid, a production method thereof and a concentrated fragrance type distilled spirit pit mud maintenance method, and belongs to the technical field of distilled spirit making. The production method of the concentrated fragrance type distilled spirit pit mud pit-maintaining liquid comprises the following steps of: a, uniformly mixing 25 to 40 parts of yellow water, 40 to 50 parts of tail water and 10 to 20 parts of squeezed liquor by weight to obtain mixed solution, wherein the squeezed liquor is liquid obtained by dehydration squeezing after wine lees are steamed; b, adding a high-temperature starter which accounts for 4 to 6 percent of the weight of the mixed solution and concentrated fragrance type distilled spirit pit-closing mud or pit mud which accounts for 3 to 5 percent of the weight of the mixed solution into the mixed solution, and uniformly mixing; c, fermenting at 25 to 35 DEG C for 3 to 7 days in an airtight way; and d, ending the fermentation, filtering to obtain the concentrated fragrance type distilled spirit pit mud pit-maintaining liquid.

The invention relates to a wine-making process which mainly comprises the steps of squeezing grape materials, inoculating with yeast to carry out alcohol fermentation, inoculating with lactic acid bacteria to carry out malic acid-lactic acid fermentation, aging, cool stabilizing, filtering, sterilizing, filling and the like. In the process, mannoproteins extracted and produced from the fermentation byproduct wine lees are added three times (i.e. after the materials are squeezed, when the lactic acid bacteria are inoculated, and after cool stabilizing and filtering). The method provided by the invention effectively avoids the precipitation and turbidity in the wine-making process and increases the polysaccharide content. The obtained wine is clear and transparent, has intense scent, can send out the typical variety aroma and the unique alcohol aroma, is full-bodied and has a mellow and coordinated mouthfeel.

The invention relates to a preparation method of a zearalenone biodegradation agent. The preparation method comprises the following steps: culturing through beer yeast, namely, firstly culturing in a PDA (potato dextrose agar) solid culture medium for 48hours, then taking single colony, inoculating the single colony into a PDB (potato dextrose broth) liquid culture medium for performing shaking culture for 3-5 days, adding 1-10% by weight of yeast fermentation broth by using wine lees protein feed as a carrier to prepare a crude enzyme preparation of the zearalenone biodegradation agent; extracting a zearalenone degradation enzyme of a beer yeast fermentation product, culturing through the beer yeast at the temperature of 37 DEG C for 3-5 days, taking the fermentation broth, performing freezing centrifugation under the condition of 8000r / min at the temperature of 4 DEG C for 20minutes, or separating supernatant liquid from bacterial cells by adopting a suction filtration method; and taking the supernatant liquid which is separated out, thereby obtaining an extracellular crude extraction solution, precipitating with 30-90% of ammonium sulfate, and performing the freezing centrifugation under the condition of 8000r / min at the temperature of 4 DEG C for 20minutes to obtain the zearalenone degradation enzyme which is finely extracted. The zearalenone degradation agent disclosed by the invention has the advantages that yeast can not only degrade toxins, but also adsorb the toxins.

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 present invention discloses a highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch. The method comprises processes of: stripping a pit to take vinasse out of the pit; preparing vinasse and mixing; carrying out wine obtaining grain steaming; preparing nutrition vinasse; inoculating vinasse and culturing; preparing surface vinasse; splashing water and adding distiller's yeast powder; transferring to the pit; and carrying out pit sealing fermentation. With the method of the present invention, the extruded waste vinasse residual starch content issignificantly reduced to 2-5%, and waste lees can be prepared without secondary fermentation so as to significantly reduce production cost; the upper layer vinasse with poor quality can be changed into the surface vinasse, then changed into the extruded waste vinasse, and finally changed into the waste lees in each turn of the method, and the lower layer vinasse can be continuously adopted as thegrain vinasse to enter the pit so as to improve vinasse quality and wine quality; use amount of bran hulls, water and other ingredients between retorts are regular; acidity of the vinasse entering the pit, starch content, and water content of the vinasse are easily grasped; quality product rate and wine yield of the whole pit output are respectively increased by 0.5-1%; and the method has characteristics of simple process, easy operation, no addition of production equipment, and good quality of produced wine, and provides a reliable guarantee for promotion and application of highly-flavored liquor production enterprises.

A riddling machine for intensification of depositing dead yeast cells (lees) in wine. One embodiment comprises a platform housing an engine and a transmission; supporting means, including rigid ribs, bearings on their tops, rotatably supporting a shaft; two discs mounted at the shaft's ends. A plurality of discs' holes holds cylindrical cases angularly placeable therein. The cases contain bottles with wine and lees, immovably and reversibly inserted therein. The discs are turned, revolving the cases intensifying the lees depositing to the bottlenecks. Some embodiments include vibrators actuating vibrations of the bottles, intensifying the depositing. Other embodiments have a modified expandable shaft to place the cases into the disc's holes at a predetermined angular direction common for all cases, thus tilting the platform orients all the bottles closer to the vertical, intensifying the depositing. The machine preferably includes a control unit programmably regulating the engine's turns, vibrations, and tilting.

The invention aims to provide a brandy prepared from Nanguo pear and a brewage technique thereof. The technique comprises the following steps: cleaning, pulping, juicing, adding white granulated sugar and yeast into the peel pomace juice raw material, carrying out primary low-temperature temperature-control fermentation, filtering to separate the peel pomace and juice, leaching the peel pomace, carrying out secondary low-temperature temperature-control fermentation on the peel pomace, distilling, aging, and blending to obtain Nanguo pear distilled liquor mainly composed of peel pomace brandy; and filtering the juice, carrying out secondary low-temperature temperature-control aging fermentation on the juice, separating, removing crude lees, distilling, storing, blending and aging to obtain the Nanguo pear brandy.

The invention relates to a method of anaerobic fermentation for alcohol lees liquid and the device thereof. The invention comprises a <double current> method and two fermentation devices. The alcohol lees liquid is separated into supernatant and sediment after precipitating, according to parallel <double current> method, the sediment enters a sediment anaerobic fermentation tank after being blended, and the supernatant enters a supernatant anaerobic fermentation tank after being blended; under specified working conditions, the sediment is performed anaerobic fermentation of hydrolization, acidification and methanation, and the supernatant is performed methanation anaerobic fermentation; a part of digestive juice in the sediment fermentation tank is flowed back to be blended and the other part flows into the supernatant fermentation tank, the digestive juice of the tank enters a clarification tank, digest sludge is precipitated, to flow back to be blended, and the supernatant is performed subsequent treatment; the excess sludge at the bottom of the two tanks is discharged aperiodically; water distributors are installed on the fermentation tanks, a water jet pump is collocated for feeding feed liquid, the mass transfer of the anaerobic fermentation and the heat transfer efficiency are enhanced, the invention is energy and investment conservation, and can increase the biogas output and enhance the removal rate of COD. The invention is suitable for treating organic wastewater in a way of anaerobic fermentation.

The invention discloses a making method for mulberry liquor. The making method includes the following steps that (1), mulberries are squeezed to obtain mulberry juice, and sulfurous acid is added into the mulberry juice in the squeezing process, wherein the amount of the added sulfurous acid is 60 ppm-80 ppm; (2) according to fermentation of the mulberry liquor, clarification is performed, a seed solution is prepared, inoculated fermentation is performed, post-fermentation is performed, and ageing is performed within a week after post-fermentation is completed; (5), tank inverting is performed for removing liquor lees; (6), blending and blending are performed; (7), aging is performed; (8), sterilization and filtering are performed, so that the mulberry liquor is obtained. By the adoption of the method, the mulberry juice is extracted at low temperature and clarified, supernatant liquor of the mulberry juice is extracted for fermentation, in this way, the problem that by the utilization of an existing manufacturing method, the content of methyl alcohol, aldehyde and higher alcohol in produced mulberry liquor is too high is solved, and the problem that by the utilization of the existing manufacturing method, in the fermentation process, people do not pay attention to fermentation control is solved.

The invention relates to a yeast culture taking yellow wine vinasse as a base material and a preparation method of the yeast culture. The yeast culture takes the yellow wine vinasse as the base material; the yeast culture is subjected to high-density fermentation by saccharomycetes to obtain yeast high-density fermented yellow wine vinasse; a self solvent is added to be uniformly mixed; water is added to adjust the humidity, and the heat preservation culture and the drying are carried out to process a finished product; the content of amino-state nitrogen of the yeast culture is 1.5%-3%. The preparation method comprises the following steps: preparing the yeast high-density fermented yellow wine vinasse; adjusting the pH value of the yellow wine vinasse; adding the self solvent of the yeast; adjusting the humidity; carrying out heat-preservation culturing; and finally, drying and crushing to process a finished product. The yeast culture has the main advantages that the wastes of the yellow wine vinasse are changed into valuable things; the contents of the amino-state nitrogen, saccharides and protein are high; a large quantities of enzymes, vitamins and nutritional factors are contained; the protein is degraded into polypeptides and a very small quantity of amino acids so that the bioavailability is high; anti-nutritional factors and plant allergens in the yellow wine vinasse are degraded; furthermore, the raw material cost is low, the process is simple, the operation is easy, the quality is stable, and the environment friendliness and no environmental pollution are realized in the production process.

The invention relates to the field of wine making, and particularly relates to strains with high cellulase activity as well as a screening method and a use method of the strains. The strains with high cellulase activity are aspergillus. The screening method comprises the following steps of: A. enriching and cultivating bacteria through an inorganic salt culture medium; B. carrying out once or multiple-time inoculation on the bacteria enriched and cultivated on filter paper dipped with the inorganic salt culture medium; C. acquiring a cultured product at the fracture part of the filter paper, and carrying out once or multiple-time streaking on the cultured product on a carboxymethylcellulose culture medium plate, so as to obtain pure strains; D. cultivating the pure strains obtained from the step C in the inorganic salt culture medium and carrying out fibrinolysis on the cultivated pure strains; E. inoculating the pure strains with high fibrinolysis capacity in the step D to a steriled solid fermentation medium for cultivating; and F. extracting coarse enzyme liquid by adopting a water bath method, and carrying out enzyme activity test to obtain the strains with high cellulase activity. The strains and bread yeast are compounded for use and fermented by taking wine waste lees and brans as main materials. With the adoption of the strains with high cellulase activity, the fermentation rate of the wine waste lees can be improved.

The invention relates to a method for extracting xylose by strong-flavor solid white wine vinasse. The method comprises the steps of pretreatment of vinasse, hydrolyzation of vinasse, trash purification of hydrolysate, concentration of acid hydrolysis solution, and xylose crystallization. The method is characterized by comprising the steps of controlling the temperature at 120 DEG C after removing part of the impurities by pretreatment of the vinasse; extracting the xylose by 2% of dilute sulphuric acid; neutralizing extracting solution by CaCO3, decoloring active carbon, removing impurities of the acid hydrolysis solution via 732# cation exchange resin and D301 anion exchange resin orderly; removing impurities by yeast fermentation, and finally concentrating and crystallizing to obtain the xylose crystal. Waste vinasse in the white alcohol industry is taken as a material to extract the xylose; the extraction rate of the xylose is high and achieves over 8% (relatively to dry basis of the vinasse); the utilization value of the vinasse is improved; and the method has a great significance on the development of comprehensive utilization of the vinasse and other cellulose wastes in our country, and has good popularization and application prospects.

The invention discloses low-degree fresh plum wine and a preparation method thereof, which belong to the field of preparation of fermented fruit wine. The preparation method comprises the following steps: 1. taking fresh denucleated plums, cross cutting the fresh denucleated plums and immerging the fresh denucleated plums in color protecting liquid and standing, and then, adding pectinase to perform enzymolysis so as to obtain mixed mash; 2. Adding an angel wine dry yeast activation solution with high activity into the mixed mash, and fermenting to obtain primary fermented mash; 3. carrying out solid-liquid separation on the primary fermented mash, adding sugar into the obtained supernatant, and fermenting to obtain secondary fermented wine; 4. removing the wine lees, collecting supernatant, maintaining the temperature, cooling to the room temperature, standing, carrying out siphoning on supernatant, standing at 2-4 DEG C to remove the wine lees, and collecting the upper layer clear wine; 5. measuring the alcoholic strength of the wine, regulating the sugar degree and acidity, adding SO2, and then, filtering, bottling and sterilizing to obtain the low-degree fresh plum wine. According to the fresh plum wine prepared by the preparation method disclosed by the invention, the alcoholic strength is 5-7%, the sugar degree is 10-12%, the total acidity is 0.5%, and the fresh plum wine has proper sweet and sour taste and has obvious plum color and flavor.

The invention discloses a novel porous carbon material with high energy storage performance, wherein the material is derived and prepared from lees, lees is subjected to low-temperature pre-carbonization to obtain a carbon precursor, and then the carbon precursor and an alkaline inorganic matter are directly mixed and calcined to obtain the lees-derived porous carbon material, wherein the obtainedmaterial is honeycomb-shaped and has a specific surface area of 1000-4000 m<2> / g, the fermentation method of the lees is whole-process semi-solid semi-liquid state fermentation, and the lees is Sanhua wine lees. The preparation method comprises: 1) preparation of a carbon precursor: drying, grinding, and carrying out low-temperature pre-carbonization to prepare the carbon precursor; and 2) preparation of a lees-derived porous carbon material: grinding, mixing, calcining, soaking, washing, filtering, drying, and grinding to prepare the lees-derived porous carbon material.

The invention belongs to the technical field of brewing, and in particular relates to a vinasse gelatinization degree detecting method which is accurate and effective. According to the technical scheme for solving the technical problem, the vinasse gelatinization degree detecting method comprises the steps of sampling, sample treatment, color generation of iodine and detection. The vinasse gelatinization degree detecting method fills the technical blank of the technical field of brewing, and can be used for accurately and effectively detecting the gelatinization degree of vinasse.

The invention discloses a blueberry lees nutritional mask and a preparation method thereof. The blueberry lees nutritional mask is mainly prepared through the steps that: blueberry lees are subjected to treatment steps such as juice removing and impurity removing, and is mixed with a film-forming substance, a moisturizing agent, a preservative, an antioxidant, pearl powder, aromatic substance, and vitamin, such that the mask is obtained. The mask is composed of the components of, by weight: 45 parts of a mask base liquid, 50-60 parts of pretreated blueberry lees, 2-3 parts of the moisturizing agent, 0.2-0.5 parts of the preservative, 0.1-0.2 parts of the antioxidant, 4-8 parts of the pearl powder, 0.02-0.04 parts of natural aromatic oil, and 3-6 parts of Vitamin E. According to the invention, lees produced during blueberry wine brewing are reasonably utilized, such that natural active components and nutritional health-care functional factors in the lees are utilized to a maximal extent. Therefore, application value and economic value of the lees are greatly improved. The product provided by the invention has nourishing, whitening, anti-oxidizing, anti-aging, antibacterial, anti-inflammatory, spot-removing, and other functions. With the mask, requirements of nourishing, health-care, and beautifying can be satisfied.

The invention discloses functional yellow wine enriched in glycopeptide and a production method thereof, belonging to the technical field of food brewing. The production method disclosed by the invention comprises the following steps: inoculating activated high-yield glycopeptide yeast while falling into a cylinder by taking sticky rice as the raw material, then, primarily fermenting, secondarily fermenting, squeezing, adding yellow wine lees protein extracts, boiling wine, filling, sealing a jar, etc. The yellow wine produced by the invention is not only enriched in glycopeptide but also has the functions of alleviating liver injury, resisting ulcer, increasing immunity, improving sleep, improving memory and the like; furthermore, the production process is energy-saving and environmentally friendly; and thus, the additional value of by-products generated by production of the yellow wine is increased.

The invention discloses a watermelon seedling culture matrix which is characterized by being prepared by mixing the following materials in percentage by volume: 15%-25% of cow dung, 30%-50% of wine lees, 15%-25% of vermiculite, 18%-30% of turf and 2%-3% of trace elements. The watermelon seedling culture matrix disclosed by the invention has the advantages of few ingredients and simple process and can be suitable for large-batch production of plants.

The invention discloses beer lees biomass charcoal with an effect of removing pesticide pymetrozine. The beer lees biomass charcoal is prepared by steps of placing wet beer lees in a vacuum drying box, drying, grinding, then performing constant-temperature carbonization at the temperature of 300 DEG C-500 DEG C for 3-5 hours under the protection of nitrogen, and finally screening. The beer lees biomass charcoal disclosed by the invention is prepared from the beer lees, an optimal preparation process of the beer lees biomass charcoal is screened through a large number of tests, waste is changed to a valuable thing, the circulating utilization of resources is promoted, and test results show that the beer lees biomass charcoal provided by the invention has a very high removal effect on pesticides, particularly on the pymetrozine pesticide, has important application value in the control of pesticide pollution and has important significance for environmental protection.

The invention belongs to the technical field of separation and purification, and particularly relates to a method for simultaneously preparing pectic polysaccharide and viscous glycoprotein by utilizing okra fermented wine dregs. The method comprises the following steps: by taking okra fermented wine dregs as a raw material, carrying out two-stage enzymolysis treatment by adopting different enzymesystems, carrying out step-by-step extracting by using three extracting solutions, extracting a target object in the raw material to the maximum extent, and separating out a mixture of crude pectic polysaccharide and viscous glycoprotein by utilizing an ultrafiltration membrane, performing separation, purification and preparation of the okra pectin polysaccharide and the viscous glycoprotein through a DEAE-Sepharose F.F ion exchange column and a Sephadex G-100 glucan gel column, the prepared okra fermented wine lees pectin polysaccharide is light yellow brown, and the viscous glycoprotein islight yellow. Through the co-production method, the main components such as pectin polysaccharide and viscous glycoprotein in the okra fermented wine dregs can be prepared in a combined manner, so that the emission of wastes in the extraction process is reduced, the production cost is reduced, and the utilization value of raw material is improved.

The invention relates to a production technology of Fen-flavor liquor, particularly to Bailong liquor produced with a clear lees method. According to the brewing technology, an underground pit of continuous lees liquor and a solid-state fermentation mode are adopted, a raw material pretreatment process of clear lees Erguotou is adopted, a traditional method of liquor steaming and raw material steaming for the continuous lees liquor is changed, and raw and foreign flavors in the liquor are removed. The liquor has the benefits as follows: the liquor yield and the quality tend to be stabilized and are improved with artificial hard liquor and national standard Chinese koji combined method, and meanwhile the aroma is a corn, wheat, broomcorn and barley combined flavor.