795 results about "Carbohydrase" patented technology

The composition of Chinese patent medicine for curing cardio-cerebral vascular diseases comprises (wt%) 82-87% of bran and coarse grain, 13-18% of plant medicinal material for curing cerebrovascular disease and microscale of saccharifying enzyme and lactobacillin, which is characterized by that the composition of said plant medicinal material comprises (wt%) 28-37% of main medicinal material, 23-30% of secondary medicinal materials, 27-41% of auxiliary medicinal material and 5-7% of flavouring material, and its preparation method includes the following steps: selecting materials, pulverizing,mixing, steaming, cooling, inoculating, showering, sterilizing, filtering, inspection, packaging and putting in storage.

The invention relates to a compound enzyme preparation for fermentation of pu'er tea, which is formed by compounding 10% to 20% of cellulase, 10% to 20% of pectinase, 5% to 15% of polyphenol oxidase, 5% to 10% of glucose oxidase, 5% to 10% glucoamylase, 5% to 10% xylanase, 5% to 10% of beta-glucanase, 5% to 10% of beta-mannase, 5% to 10% of tannase, 5% to 10% of acidic protease, 5% to 10% of lipase, 1% to 5% of alpha-amylase and 1% to 5% of phytase. By the aid of coordination of the enzyme system, polysaccharide and other substances in tea including cellulose and hemicellulose can be effectively decomposed, so that various physiochemical substances in cells can be dissolved. Meanwhile, oxidation and condensation of tea polyphenol, decomposition of protein, amino acid and carbonhydrate, a series of reactions of various products including polymerization and condensation and the like are accelerated and promoted.

The invention provides a method for unhairing leather and loosening leather fiber without sodium sulfide and lime in a leather production process and the application of the method. The method is characterized in that a method for combining unhairing by non-sulfur (sodium sulfide) depilatory under the alkaline condition and enzyme fiber loosening under the under the non-lime (lime) alkaline swelling condition are adopted, the enzyme unhearing and the enzyme fiber loosening take protease, lipase, amylase and glucoamylase as a compound enzyme system. The method achieves the effects for unhairing and loosening the leather fiber through adopting the method for combining compound enzyme water immersion, compound enzyme unhairing, unhairing with sodium sulfide depilatory, expansion regulator-sodium hydroxide expansion and the enzyme unhairing under the alkaline condition and eliminates the pollution which is brought by the sodium sulfide and the lime in animal unhairing or leather fiber loosening procedures in the leather production process. The method of the invention is suitable for unhairing and leather fiber dispersed processing of various animal leather of leather with various usages.

The invention relates to a method for jointly treating stalks by steam explosion and microorganism fermentation, comprising the following steps of: firstly, carrying out steam explosion pretreatment on the stalks to obtain exploded stalks; then preparing spore seed liquid: inoculating aspergillus oryzae or trichoderma Koningi to a PDA (Potato Dextrose Agar) culture medium, standing and culturing for 3-5 days at the temperature of 28-32 DEG C, and preparing the spore seed liquid with the concentration of 106-108 per mL; and finally carrying out microorganism fermentation: uniformly mixing 18g of exploded stalks, 2g of bran and 30mL of mineral element nutrient solution, adjusting pH to be 7.0 with Ca(OH)2, sterilizing for 15min at the temperature of 121 DEG C and the pressure of 0.15MPa to obtain a solid fermentation medium a, inoculating the spore seed liquid according to 2-4% of inoculum size, and culturing the spore seed liquid for 5-7 days at the temperature of 28-32 DEG C. The fermentation stalks obtained by utilizing the method have low content of lignose, cellulose and hemicellulose and high activity of filter paper carbohydrase, CMC (carboxymethyl cellulose) enzyme, amylase and protease.

The invention discloses modified starch granules, the preparation method and the application thereof. The preparation method comprises the following steps: stirring starch and acetic buffer solution uniformly, adding saccharifying enzyme for enzymolysis reaction, adding sodium hydroxide solution to stop the reaction, centrifugally separating to obtain paste-shape porous starch, microwave drying, pulverizing and sieving to obtain the desired modified starch granule. The modified starch granule is superior to active carbon in adsorption performance, and can be added into the filter core of a cigarette filter to prepare a binary or ternary filter, which can effectively reduce the delivery amount of tar and carbon monoxide in the smoke, improve the cigarette sense quality, effectively improve the cigarette sense comfort and improve the centralization degree of the cigarette smoke. The modified starch granule has good application prospects.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention relates to a method for preparing dithiocarbamate-based modified porous starch. The method comprises the steps that: using starch as the raw material; carrying out enzymolysis on the starch for 1 to 26 hours under the condition that the pH is between 4 and 6 and the temperature is between 30 and 60 DEG C by a complex enzyme consisting of a saccharifying enzyme and an alpha-amylase; drying the obtained product to prepare porous starch; and after carrying out crosslinking, etherification and aminating modification on the porous starch, grafting the product with carbon disulfide under the alkaling conndition to obtain the dithiocarbamate-based modified porous starch. Compared with the conventional porous starch, the dithiocarbamate-based modified porous starch of the invention has strong absorption characteristic and high adsorptive selectivity. When the adsorption effect is reduced, the dithiocarbamate-based modified porous starch is taken out and immersed in 2mol.L-1 of HNO3 solution to carry out desorption, the desorption ratio is over 90 percent, and the absorption effect is not reduced by repeated desorption. The invention has commendable economic and social benefits, and can be used for treatment of heavy metal ions in waste water in galvanization, battery and mining industries and the like.

The invention discloses a high-yield method for co-producing the resistant dextrin, the beta-cyclodextrin and the F42 HFCS. According to the process, corn starch serves as a raw material, digestible dextrin is converted into the beta-cyclodextrin through burning, liquefaction and addition of cyclodextrin glucoxyltransferase, and composite insoluble substances are obtained through toluene composition and filtered, toluene is recycled and the beta-cyclodextrin is obtained; the surplus solution is subjected to composite saccharifying enzyme saccharification, chromatographic separation and refining, and resistant dextrin and corn syrup are obtained; and the corn syrup is subjected to isomerization and fining, and the F42 HFCS is obtained. According to the method, the high-purity resistant dextrin can be produced, the application field of the resistant dextrin is expanded, the surplus digestible mother solution is effectively used to produce the beta-cyclodextrin and the F42 HFCS, the production cost is greatly reduced, and the material usage rate and the yield are improved apparently.

Biomass is pretreated using an organic solvent solution under alkaline conditions in the presence of ammonia and optionally an additional nucleophile to fragment and extract lignin without loss of hemicellulose. Pretreated biomass is further hydrolyzed with a saccharification enzyme consortium. Fermentable sugars released by saccharification may be utilized for the production of target chemicals by fermentation.

The present invention discloses a chenopodium quinoa protein powder processing technology, and specifically relates to a production technology used to extract and isolate protein powder from the chenopodium quinoa. The production process includes the following steps: (1) rinsing the chenopodium quinoa, draining, then soaking in hot water and grinding into slurry; (2) conducting coarse filtration and fine filtration of the chenopodium quinoa slurry to obtain a slurry; (3) adjusting the pH of the slurry to be alkaline, keeping still, and centrifuging to obtain a primary chenopodium quinoa protein slurry; (4) adjusting the pH of the primary chenopodium quinoa protein slurry to be neutral, adding amylase and glucoamylase to conduct enzymatic hydrolysis in a warm bath; (4) increasing the temperature to inactivate the enzymes after the enzymatic hydrolysis, concentrating by ultrafiltration to remove inorganic ions and oligosaccharides; and (5) finally, conducting centrifugation and spray drying to obtain the high purity chenopodium quinoa protein powder. The chenopodium quinoa protein extracted and isolated by this technology has a yield of more than 85% and a protein purity of more than 90%.

The invention relates to a method for preparing a dietary fiber from wheat bran, comprising the following steps: mixing the wheat bran with water for pretreatment, adding amylase and glucoamylase, preserving heat, stirring for 2 hours, filtering, removing slag by filtering, making a thick liquid by grinding, adding amylase for hydrolyzing, filtering, carrying out enzyme deactivation, adding cellulose and xylanase for synergistic enzymolysis to obtain the diluted solution of a crude water-soluble dietary fiber, concentrating, decolorizing and carrying out chromatographic separation to obtain the high-purity water-soluble dietary fiber. The dietary fiber prepared by adopting the method has the purity of more than 90% and can be used as the dietary fiber nutrition fortifier of various foods.

Biomass is pretreated using an organic solvent solution under alkaline conditions in the presence of elemental sulfur and optionally one or more alkylamine and / or one or more additional nucleophile to fragment and extract lignin. Pretreated biomass is further hydrolyzed with a saccharification enzyme consortium. Fermentable sugars released by saccharification may be utilized for the production of target chemicals by fermentation.

The invention discloses a method for degrading enteromorpha prolifera polysaccharides by an enzymic method. The method disclosed by the invention is characterized by comprising the following steps: preparing a polysaccharide solution with concentration of 1-20mg / mL from crude enteromorpha prolifera polysaccharides or enteromorpha prolifera polysaccharides; then with glucoamylase as hydrolase, reacting for 1-5 hours under the conditions that the pH value is 3.5-5.5 and the temperature is 40-60 DEG C, thus obtaining a solution of polysaccharides degraded through enzymolysis for the first time; boiling the solution of polysaccharides degraded through enzymolysis for the first time for 4-6 minutes and then centrifuging the solution of polysaccharides degraded through enzymolysis for the first time to remove glucoamylase, thus obtaining supernatant containing enteromorpha prolifera polysaccharides degraded through enzymolysis for the first time; and dialyzing and freeze-drying the supernatant, thus obtaining powdery enteromorpha prolifera polysaccharides (with molecular weight range of 7.2-122kDa) degraded through enzymolysis. The method has the characteristics of high hydrolysis efficiency and high in vitro antioxidative activities of obtained polysaccharides.

The invention provides a preparation method of probiotic fermented rice milk. Three probiotics of lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, and lactobacillus brevis are used as original strains, and compound probiotic freeze-dried powder is obtained through amplification culture, powdery freeze-dried strain preparation, and freeze-dried powder complex formulation. The probiotic fermented rice milk is prepared by the following steps: obtaining rice, brown rice and drinking water according to a weight ratio of 2:1:7, performing pulp refining in a colloid mill, sieving by a 80-mesh fine sieve to prepare mixed rice milk pulp, adding 5% white sugar, performing liquefaction by high temperature resistant alpha-amylase, performing saccharification by glucoamylase, performing hydrolyzation by papain, inoculating the compound probiotic freeze-dried powder according to a ratio of 0.01%, allowing the powder to stand and performing fermentation for 4 hours, well mixing, and performing aseptic filling.

The invention discloses a preparation method of Radix Puerariae wine. The preparation method comprises the following steps: collecting fresh Radix Puerariae, cleaning, cutting into pieces, adding water, and performing homogenate to obtain a Radix Puerariae homogenate liquid; sterilizing the Radix Puerariae homogenate liquid at 70-110 DEG C for 5-120 minutes, cooling to 50-65 DEG C, and regulatingthe pH value to 5-7 to obtain a sterilized solution; adding amylase into the sterilized solution until the mass percentage of the amylase is 0.01-5, performing enzymolysis at 50-90 DEG C for 0.5-24 hours, adding glucoamylase until the mass percentage of the glucoamylase is 0.01-5, and performing enzymolysis at 50-70 DEG C for 4-12 hours; then increasing the temperature to 70-110 DEG C, holding the temperature for 20-150 minutes, and cooling to 20-60 DEG C to obtain an enzymolysis solution; and finally adding saccharomyces cerevisiae into the enzymolysis solution until the mass percentage of the saccharomyces cerevisiae is 0.01-0.05, fermenting at 24-40 DEG C for 5-10 days, and filtering to obtain the Radix Puerariae wine. The preparation method is simple; and the prepared Radix Puerariae wine is high in Puerarin content and has an alcohol degree of 15-35, and can be applied to adjuvant therapy for diseases such as hypertension, angina pectoris, coronary heart disease, hyperlipidemia and the like.

The invention discloses an additive for predigestion fermented feed for piglets, relating to pannage additive. The additive for predigestion fermented feed for piglets can stably improve the digestibility of feed and maintain the microecological balance of intestinal tracts. Each ton of perfect compound feed comprises 800-1000g of complex enzyme preparation, 300-500g of probiotic bacteria and 3000-5000g of lactic acid bacteria liquid, wherein 1g of complex enzyme preparation contains 800-1200U of acid protease, 80-120U of amylase, 1800-2200U of saccharifying enzyme, 12000-18000U of xylanase, 4000-5000U of beta-glucanase, 12000-16000U of cellulose, 6000-9000U of pectinase and 400-600U of phytase; 1g of probiotic bacteria contains 1.0*1010-2.0*1010CFU (colony-forming unit) of Bacillus licheniforms endogenous spore and 1.0*1010-2.0*1010CFU of yeast cell; and 1ml of lactic acid bacteria liquid contains 1.0*109-2.0*109CFU of lactic acid bacteria.

The invention relates to a decomposed leaven for industrial organic effluent and debris treatment and process for preparation, wherein the decomposed leaven comprises one or more of cellulose disassembling bacterium, himicellulose disassembling bacterium, protein disassembling bacterium, and amylolyzing bacterium, the bacterial are preferably selected from the following bacterial or their combination, aspergillus niger, viridian, endomycopsis fibuliger, bacillus subtilis, and brewer's yeast. The preparation process of the decomposed leaven comprises two steps of preparing bacterial and formulating leaven.

The invention provides a saponin extracting method with multi-enzyme hydrolytic which hydrolyses brown Windsor in advance and produce starch sugar. The method cleans the brown Windsor and grinds it into pulp, then adds in alpha starch enzyme to be liquefied, adds in saccharifying enzyme, heats and carries on deactivation, then the saccharified materials are separated centrifugally, gets the filtered cake and starch sugar liquiud, the sugar liquid is separated with hyperfiltration membrane with 1000-10000daltons aperture catching molecular weight or tiny filtration membrane of 100-200nm and gets the starch sugar liquid, the filter residues are mixed into centrifugated filter cake and gets sugar residue, adds in chlorhydric acid or sulfuric acid to hydrolyse the sugar residue, the hydrolysed product is filtered, cleaned, and dried, extracted by solvent, finally gets the saponin product.

The millet wine brewing process includes soaking millet to soft, milling slurry while adding hot water, adding CaCl2 and alpha-amylase, liquefying via adding water, cooling, adding saccharifying enzyme, maintaining at 60 deg.c for 2.5-3 hr, filtering to eliminate dreg, cooling to 26 deg.c, adding dry yellow wine yeast for fermentation at 30-33 deg.c, clarifying, blending, filtering with diatomite and membrane, ageing and disinfection. The present invention makes wine via enzymolysis, liquid state saccharification and liquid state fermentation and has shorter period compared with traditional fermentation process.

A disclosed preparation method for a colorful potato pulp juice comprises the following steps: 1) cleaning; 2) homogenate preparation; 3) amylase liquidation; 4) squeezing; 5) enzymolysis; 6)ultrafiltration; 7) concentrating; and 8) filling. The preparation method has the beneficial effects that: according to the provided preparation method for the colorful potato pulp juice, the starch of potatoes is liquidated and hydrolyzed by amylase and further hydrolyzed into monosaccharide or polysaccharose by glucoamylase, and thus the preparation method helps to solve the starch precipitation problem when the juice is prepared from potatoes, and product shelf life is prolonged; the product of the invention has no added additives or flavoring agents, and the nutrition and the mouthfeel of potatoes are furthest reserved; the product of the invention is capable of playing the role of cancer prevention and health care by utilizing anthocyanin in colorful potatoes, reducing cardiovascular disease incidence of middle-aged and elderly people and enhancing immunity; and the preparation method is short in flow and simple in technology, and is capable of realizing industrial production.

The invention relates to a health-care red koji wine and a production process thereof. The wine comprises the following raw materials in percentage by weight: 11.5-12.5% of nonglutinous rice, 13-17% of sticky rice, 4.5-5.5% of Chinese herbal medicine, 4.5*10<-2> to 5.5*10<-2>% of yellow wine herbal medicine starter and white rhizopus medical powder, 1-2% of red yeast rice, 4.5*10<-3> to 6.5*10<-3>% of diastase, 1*10<-3> to 1.5*10<-3>% of acid protease and 65-68% of water, wherein the using amount ratio of the yellow wine herbal medicine starter to the white rhizopus medical powder is (1-2):1.The production process provided by the invention comprises the following working procedures of preparing raw materials; preparing a Lin-fan rice wine starter; primarily pickling the sticky rice; secondarily pickling the Chinese herbal medicine and the sticky rice; carrying out post-fermentation at low temperature; squeezing and filtering; decocting the wine and sterilizing; storing and ageing; blending; freezing and flocculating; filtering and filling, and the like; and the prepared health-care red koji wine has low alcoholic strength, salubrious, savoury and mellow taste, and has the effectsof tonifying Yang and replenishing the vital essence, enforcing spleen and nourishing kidney as well as bodybuilding and healthcare.

The invention discloses lactobacillus mixed fermentation rice drink and a preparation method thereof. The preparation method comprises the following steps of respectively adding beerwort and saccharifying enzyme in gelatinization liquid formed by steaming and gelatinizing rice flour and water, saccharifying the gelatinization liquid for 3 hours to 4 hours at the temperature of 60 DEG C to 65 DEG C to obtain saccharification liquid, adding lactobacillus zymophyte liquid, performing primary fermentation treatment for 70 hours to 80 hours at the temperature of 37 DEG C, performing secondary fermentation treatment for 12 hours to 20 hours at the temperature of 4 DEG C to 5 DEG C to achieve krausen liquid, adding white granulated sugar, homogenizing, canning, sterilizing and obtaining the required lactobacillus mixed fermentation rice drink. The constituents of the drink comprise 10 grams to 20 grams of total solid in per 100mL, 0.5 gram to 2.0 gram of protein in per 100mL and 9 grams to 18 grams of total sugar in per 100mL. The acidity of the drink is 60oT to 90oT. The drink uses lactobacillus mixed fermentation, thereby being rich in nutrition, fine and smooth in taste, strong in flavour and good in nutrition health care function.

The invention discloses konjac oligomerization mannose sweet potato vinegar and a preparation method thereof. The konjac oligomerization mannose sweet potato vinegar is prepared from the following raw and auxiliary materials in weight ratio: 10-20 parts of konjac, 100-150 parts of sweet potatoes, 8-12 parts of bran, 16-23 parts of husk, 0.02 part of alpha-amylase, 0.015 part of calcium chloride, 0.3 part of saccharifying enzyme and 0.1 part of magnesium chloride. The preparation method comprises the following steps: (1) hydrolyzing the konjac by using aspergillus niger; (2) uniformly mixing steamed sweet potatoes and konjac hydrolysate, liquefying the mixture by using the alpha-amylase, saccharifying the mixture by using the saccharifying enzyme, and hydrolyzing cellulose and pectin by using the aspergillus niger to obtain saccharification liquor; (3) inoculating lactobacillus fermenti, brewer yeast and aroma-producing yeast into the saccharification liquor, fermenting at low temperature, and standing to obtain alcoholization liquor; (4) mixing the bran, the husk and the alcoholization liquor to carry out acetic fermentation, spraying vinegar, and ageing to obtain the konjac oligomerization mannose sweet potato vinegar. The konjac oligomerization mannose sweet potato vinegar prepared by using the method has the characteristics of mild sourness, remarkable sweet potato flavor and capability of relaxing bowels.

Biomass is pretreated using an organic solvent solution, under alkaline conditions, in the presence of one or more organo-mercaptan and optionally one or more additional nucleophile to fragment and extract lignin. Pretreated biomass is further hydrolyzed with a saccharification enzyme consortium. Fermentable sugars released by saccharification may be utilized for the production of target chemicals by fermentation.

The present invention relates to yeasts for producing fermented soy sauce and sauce product and their preparation process and application. The saccharifying and aromatizing yeast for soy sauce consists of fermenting red yeast, esterified red yeast and Aspergillus niger in the weight ratio of 1 to 0.5-1 to 0.03-0.07. The saccharifying and aromatizing yeast for sauce product consists of fermenting red yeast and esterified red yeast in the weight ratio of 1 to 0.5-1. The present invention can produce powerful acid proteinase, amylase and esterase and rich enzyme system to result in obviously improved taste, color and scent of the fermented soy sauce and sauce products, raised full nitrogen and ammonia nitrogen contents in fermented soy sauce and sauce products and raised quality of fermented soy sauce and sauce products.

The invention provides a preparation method of allergen-free oat beta-glucan. The preparation method comprises the following steps: (1) microwave drying; (2) carbon dioxide supercritical extraction; (3) amylase hydrolysis; (4) glucoamylase hydrolysis; (5) alkali extraction; (6) isoelectric point protein precipitation; (7) centrifugal separation to collect the supernate; (8) protease hydrolysis; (9) flocculant precipitation; (10) centrifugal separation to collect the supernate; (11) membrane separation; (12) vacuum condensation; (13) alcohol precipitation; (14) centrifugal separation to collect the precipitate; (15) vacuum drying. The oat beta-glucan extracted from oat bran does not contain any allergen, has the advantage of high purity, and has a specific molecular weight.

Biomass is pretreated using an organic solvent solution under alkaline conditions in the presence of one of more sulfide (hydrosulfide) salt and optionally one or more additional nucleophile to fragment and extract lignin. Pretreated biomass is further hydrolyzed with a saccharification enzyme consortium. Fermentable sugars released by saccharification may be utilized for the production of target chemicals by fermentation.

The invention belongs to the field of gene engineering, and discloses a recombination gene and a method for increasing aspergillus niger expressed saccharifying enzyme. The method for increasing aspergillus niger expressed saccharifying enzyme disclosed by the invention is as follows: by means of a homologous recombination method, a saccharifying enzyme expression cassette and selectable marker genes are integrated in an aspergillus niger An12g08830 gene locus in a targeted manner; then, saccharifying enzyme is obtained by recombining aspergillus niger through conventional resistance screening and fermentation cultivating. According to the invention, after the saccharifying enzyme expression cassette is integrated in the aspergillus niger An12g08830 gene locus in a targeted manner through the improved homologous recombination method, the conversion efficiency and the saccharifying enzyme expressing activity are obviously increased; furthermore, a lot of processes for screening converters are omitted.

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

The invention relates to the brewing field, in particular to a method for preparing bamboo charcoal wine yeasts and a bamboo charcoal wine from bamboo charcoal, and the bamboo charcoal wine yeasts and the bamboo charcoal wine prepared by the method. The bamboo charcoal wine yeasts are prepared by adding bamboo charcoal powder in the preparation process of the wine yeasts, wherein the adding amount of the bamboo charcoal powder is 0.5 to 10 percent of the total weight of the wine yeast. Because the bamboo charcoal is added in the wine yeast, the activity of a diastatic enzyme and a liquefying enzyme is increased. Compared with the wine yeast without adding the bamboo charcoal, the wine yeast added with the bamboo charcoal has the advantages that: the activity of the diastatic enzyme is increased by 50 percent, the activity of the liquefying enzyme is increased by 30 percent, and the activity of a protease is increased by over one time. The invention also discloses the bamboo charcoal wine prepared by using the bamboo charcoal wine yeast to ferment.