33results about How to "Alcoholic" patented technology

The invention discloses a fructose-free blueberry wine and a preparation method thereof. The manufacturing method comprises the following steps: (1) taking fresh blueberry, removing fruit stems and cleaning the fresh blueberry to obtain blueberry fruit grains; (2) dehydrating the blueberry fruit grains, getting juice and enabling the sugar degree of the blueberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the blueberry juice; adding mushy state yeast into the blueberry juice by volume ratio of 1000:2 of blueberry juice to yeast; and then placing the blueberry juice at temperature of 28-32 DEG C and fermenting the blueberry juice for 14-20 days; (4) obtaining blueberry wine stock solution after completing fermenting, adding antacid in the blueberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the blueberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free blueberry wine finished products. The fructose-free blueberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.

The invention provides a preparation method of fruit and vegetable mixed type nutritional liquor and solves the problems that conventional liquor has single taste, aroma and nutrition ingredients, harmful substances to a human body are produced in the brewing process and body health is affected. The method comprises steps as follows: (1), pretreatment of fruits and vegetables: fresh fruits and vegetables are taken, cleaned and cut into small blocks; (2), preparation of a fruit and vegetable supernatant: the block-shaped fruits and vegetables are put in a tank, alcohol is added, the mixture is extracted for standby application; (3), preparation of a fruit and vegetable backflow liquid: the block-shaped fruits and vegetables are taken, heated at the low temperature, subjected to backflow, cooled and filtered for standby application; (4), preparation of a fruit and vegetable distillation liquor: the mixture is mixed and fermented, and the fruit and vegetable distillation liquor is prepared for standby application; (5), blending: 20-25 parts of the fruit and vegetable supernatant, 20-25 parts of the fruit and vegetable backflow liquid and 50-60 parts of the fruit and vegetable distillation liquor are stored for at least 30 days. Through solid fermentation, fusel oil and methanol are removed, and the unique liquor with natural fruit and vegetable flavors is formed.

The invention relates to a wine and a preparation method thereof. The preparation method includes: (1) selecting unripe grapes, conducting washing and pitting, then performing pulping, adding white sugar, and stirring the substances evenly; (2) adding pectinase accounting for 0.01%-0.03% of the total weight of the grape pulp and cellulose accounting for 0.008%-0.012% of the total weight of the grape pulp into the grape pulp to carry out enzymolysis at 50-60DEG C for 10-14h; (3) then conducting centrifugal separation on the grape pulp subjected to enzymolysis, taking the supernatant grape juice, and performing sterilization treatment; (4) mixing the sterilized grape juice and fermented glutinous rice in a mass ratio of 2:3, stirring the substances evenly, placing the mixture in a fermentation tank, adding a yeast strain accounting for 0.2% of the total mass to conduct fermentation, and controlling the fermentation time at 20-25 days; (5) at the end of the fermentation, discharging raw wine from a fermentation tank bottom valve, carrying out filtering for deslagging by a centrifuge, and then conducting sterilization and low temperature filling; and (6) controlling the fermentation temperature at 28-38DEG C.

The invention belongs to the technical field of flos chrysanthemi processing, and particularly discloses a processing method of lemon and flos chrysanthemi juice wine. The method comprises the following steps: (1), weighing the following raw materials in parts by weight: 29 to 31 parts of fresh flos chrysanthemi petals, 24 to 26 parts of fresh lemon, 940 to 960 parts of corn wine, 17 to 19 parts of fresh dragon fruit peel, 1.2 to 1.4 parts of egg white powder, 0.4 to 0.6 part of chitosan, and 13 to 15 parts of Chinese date honey; (2), obtaining flos chrysanthemi syrup; (3), obtaining primary lemon and flos chrysanthemi juice wine; (4), obtaining lemon and flos chrysanthemi juice wine; (5), filling, performing sterilization, and labeling, so as to obtain a finished product. The processed lemon and flos chrysanthemi juice wine is orange-yellow, clear and transparent, does not contain suspended solids, has the fragrance of flos chrysanthemi, ensures that fragrance of flos chrysanthemi, honey and wine is harmonious, makes body refreshed and fragrant, has light flos chrysanthemi flavor, is moderate in sweet and sour degrees, mellow in vinosity, comfortable and harmonious, complete in wine body, and outstanding in flavor, and has obvious treatment effects on patients suffering from long-term constipation, insomnia and dreaminess, and xerosis cutis.

The invention relates to a composition of Yaowan mung bean distilled liquor and a manufacturing process thereof. The mung bean distilled liquor is prepared and blended by Daqu distilled liquor, traditional Chinese medicine juice and rock sugar, wherein the high-quality Daqu distilled liquor is 62-65 degrees and accounts for 56.56 percent; the traditional Chinese medicine juice accounts for 34.29 percent; the rock sugar accounts for 9.15 percent; and the blending ratio accuracies of the Daqu distilled liquo, the traditional Chinese medicine juice and the rock sugar respectively are plus or minus 0.5 percent. The composition of the Yaowan mung bean distilled liquor and the manufacturing process thereof scientifically and reasonably maximize favorable factors and minimize unfavorable ones on the basis of the traditional prescription to better adapt to different modern crowds and have the advantages of wine, fruit wine and tonic wine, therefore, the Yaowan mung bean distilled liquor is more mellow, fragrant and sweet, restorative and pure, and the production process thereof is more reasonable and scientific.

The invention relates to the technical field of wine brewing and particularly relates to cedrus deodara(roxb.)g.don wine and a preparation method thereof. The cedrus deodara(roxb.)g.don wine with theeffects of nourishing the whole body and eliminating and resolving phlegm and with mellow and soft mouthfeel, no spicy stimulation and sweet-refreshing aftertaste as well as natural cedrus deodara(roxb.)g.don fragrance is finally obtained by using cedrus deodara(roxb.)g.don needles, cedrus deodara(roxb.)g.don nuts, cedrus deodara(roxb.)g.don sprouts, cedrus deodara(roxb.)g.don resin and grain forcommon fermentation, then using a cedrus deodara(roxb.)g.don barrel for extracting fragrance and ageing, fully utilizing the essence of the cedrus deodara(roxb.)g.don to make wine liquor mellow and soft with natural cedar fragrance, and fully exerting the effects of preventing corrosion, killing bacteria, tonifying deficiency, astringing, promoting uresis, regulating menstruation, eliminating phlegm, killing insects and calming the nerve and the like of the cedrus deodara(roxb.)g.don.

The invention relates to a preparation method of pawpaw wine. The preparation method comprises the following steps of (1), picking an immature pawpaw, cleanly washing, then removing a kernel, cuttingpawpaw flesh and peel into pieces by using a knife, afterwards, pulping the pieces, adding white sugar, and uniformly agitating; (2), adding pectinase and cellulase into pawpaw pulp to carry out enzyme treatment, and carrying out enzymolysis for 7 to 11 hours at 40 to 60 DEG C, wherein the addition amount of the pectinase is 0.02 to 0.04 percent of the total weight of the pawpaw pulp; the additionamount of the cellulase is 0.01 to 0.02 percent of the total weight of the pawpaw; (3), centrifugally separating the pawpaw subjected to the enzymolysis, taking supernatant pawpaw juice, and carryingout sterilization treatment; (4), mixing the sterilized pawpaw juice and fermented glutinous rice according to a mass ratio of 2 to 3, uniformly agitating, putting into a fermentation tank, adding ayeast strain, which is 0.1 percent of a total mass, to carry out fermentation, and controlling a fermentation time to be 16 to 20 days; (5), after the fermentation is finished, discharging raw wine from a bottom valve of the fermentation tank, filtering through a centrifuge, removing a residue, sterilizing and filling at low temperature.

The invention relates to a production method of apple cicadae health-care wine. The method comprises raw material pretreatment, preparation of cicadae apple culture medium, cultivation of cicadae strains, inoculation and fermentation, apple yeast fermentation, mixed fermentation and the later stage of raw wine processing steps. The wine liquid produced by the production method of the present invention is golden yellow, has a pure and strong wine aroma, elegant and harmonious apple aroma, refreshing and comfortable taste, and full-bodied wine. The functional substances in cicadae make the wine have better health care functions.

The invention relates to a wild grape wine. A preparation method of the wild grape wine comprises the following steps: (1) selecting mature wild grapes, cleaning, pulping, adding white sugar, and uniformly stirring the materials; (2) adding pectinase and cellulase into the wild grape pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01%-0.03% of the total weight of the wild grape pulp; wherein the addition amount of cellulase is 0.005%-0.01% of the total weight of the wild grape pulp, and carrying out enzymolysis at 40-60 DEG C for 8-12 hours; (3) carrying out centrifugal separation on the wild grape pulp subjected to enzymolysis, taking a supernatant wild grape juice, and carrying out sterilization treatment; (4) mixing the sterilized wild grape juice with fermented glutinous rice according to a mass ratio of 2: 3, performing uniform stirring, putting the mixture in a fermentation tank, adding yeast strains accounting for 0.1% of the total mass, and performing fermentation for 15-20 days; and (5) after the fermentation is finished, discharging the raw wine from a bottom valve of the fermentation tank, filtering by a centrifuge to remove slag, sterilizingand filling at low temperature.

The invention relates to a camellia distillate liquor and a preparation method thereof. The camellia distillate liquor is prepared from fresh camellia, cellulase, rhizopus and an Angel yeast, whereinthe weight of the cellulase is 0.05-0.2% that of the fresh camellia; the weight of the rhizopus is 0.2-1.0% that of the fresh camellia; and the weight of the Angel yeast is 0.05-0.2% that of the freshcamellia. The preparation method comprises the following steps of: mixing fresh camellia, cellulase, rhizopus and an Angel distillers yeast evenly, carrying out airtight fermentation under the condition of 10-35 DEG C for 50-70 days; putting the fermented mixture into a distiller for preliminary distillation to obtain a preliminarily distilled liquor; and then putting the preliminarily distilledliquor into the distiller for redistillation to obtain a redistilled liquor. The camellia distillate liquor is high in alcohol content, rich, fresh and mellow in fragrance and free of miscellaneous odor; and the obtained distillate liquor is mixed with pure rice wine at a specific ratio, so that the finally obtained camellia liquor product is more mellow in flavor.

The invention relates to myrtle fruit wine and a making method thereof. The making method of the myrtle fruit wine comprises the steps that 1, ripe myrtle fruits are selected, washed to be clean and then crushed, white sugar is added, and the materials are stirred to be uniform; 2, myrtle fruit pulp is subjected to enzyme treatment by adding pectinase and cellulase, wherein the adding amount of the pectinase accounts for 0.01%-0.03% of the total weight of the myrtle fruit pulp, the adding amount of the cellulase accounts for 0.01%-0.02% of the total weight of the myrtle fruit pulp, and enzymolysis is conducted for 10 hours to 15 hours at the temperature ranging from 40 DEG C to 50 DEG C; 3, centrifugal separation is conducted on the myrtle fruit pulp obtained after enzymolysis, and supernatant myrtle fruit juice is taken to be subjected to sterilization treatment; 4, the myrtle fruit juice obtained after sterilization is mixed with fermented glutinous rice according to the mass proportion of 3:6, the mixture is stirred to be uniform and then placed in a fermentation tank, fermentation is conducted by adding yeast strains of which the mass accounts for 0.1%-0.2% of the total mass, and the fermentation time is controlled to be 10-25 days; 5, after fermentation is finished, raw wine is discharged from a bottom valve of the fermentation tank, filtered with a centrifugal machine for residue removal and pit removal, sterilized and then filled at low temperature; 6, the fermentation temperature is controlled at 28 DEG C to 35 DEG C.