December 6th, 2020 the Fourth China Food Industry Development Annual Meeting and the Plenary Session of H.T. Agriculture & Food Business Leaders Conference opened in Zhengzhou, Henan. The meeting awarded 2020 “China National Food Industry Association Science and Technology Award”, and Jin Brand’s project of “Research and Application of Key Technology for Improving High Quality Liquor standard by Solid-state Method” obtained the special prize.

12月6日，2020第四届中国食品产业发展年会暨华糖万商大会全会在河南郑州开幕。大会颁发了2020年度“中国食品工业协会科学技术奖”，劲牌公司《固态法优质白酒品质提升关键技术研究及应用》项目荣获特等奖。

China Food Industry Development Annual Meeting is one of the highest China food industry gathering, and Science and China National Food Industry Association Science and Technology Award is by far the highest national food industry honor. Since its establishment in 2003, this award played a great promotion role in encouraging food industry scientific and technological innovation, advancing the adjustment and upgrade of industrial structure, enhancing competitive strength of enterprises.

中国食品产业发展年会是中国食品行业最高规格的盛会之一，中国食品工业协会科学技术奖更是全国食品行业的最高荣誉。该奖项自2003年设立以来，对鼓励食品行业科技创新、促进产业结构调整升级、增强企业竞争力发挥了巨大的推动作用。

The “Research and Application of Key Technology for Improving High Quality White Spirit Standard by Solid-state Method” project winning special prize this edition belongs to food processing and manufacturing field. The main research contents includes: core strain isolation and breeding of functional bacteria, research on optimization techniques of liquor fermentation process, upgrading brewing equipment research, studies on key flavor components and control indexes of raw, complete liquor, and other multiple fields. Among them, liquor synthesizing microorganism group strain was first established. Through adjusting and controlling strains association, fine quality rate of raw wine is greatly enhanced. Ion-mobility flavor analyzer (GC-IMS) technology is also first adopted for Maopu bitter buckwheat wine. Presently as the result, this project has been popularized and applied in the company.

本次荣获特等奖的《固态法优质白酒品质提升关键技术研究及应用》项目属于食品加工制造领域，主要研究内容包括：核心菌株分离及功能菌选育、白酒发酵过程工艺优化研究、酿造装备升级研究以及原酒、成品酒关键风味成分与控制指标研究等多个领域，其中首创了白酒合成微生物组菌种，通过调控菌株组合，大幅提升了原酒优质品率，并首次在毛铺苦荞酒中采用离子淌度风味分析仪（GC-IMS）技术。目前该项目的研究成果已在公司进行推广应用。

It is known that the selection of China National Food Industry Association Award of Science and Technology is very strict. Participant projects need to be recommended by local food industry associations, and then been strictly examined, verified and screened at all levels by the industry experts. Jing Brand’s “Research and Application of Key Technology for Improving Quality of High Quality Liquor by Solid-state Method” project winning this special prize does not only demonstrates the company’s ability and level in upgrading liquor quality, but also indicates China National Food Industry Association’s full support to the company’s technical level, scientific research, innovation ability, product quality, overall benefit, technical input and many other aspects. Jing Brand will take this as motive force to further strengthen the scientific research ability and innovation, enhance the core competitiveness of the enterprise, seek to output more innovation results, and promote prompt high quality enterprise development.

据了解，中国食品工业协会科学技术奖评选十分严格，参评项目需由地方食品工业协会推荐，行业专家严格审核和层层筛选。公司《固态法优质白酒品质提升关键技术研究及应用》项目能斩获特等奖，不仅展示出公司在白酒品质提升方面的能力和水平，也表明了中国食品工业协会对公司技术水平、科研创新能力、产品质量、整体效益和技术投入等方面的充分肯定。我们将以此为动力，将进一步加强科研创新能力，增强企业核心竞争力，争取出更多的创新成果，推动企业高质量快速发展。